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How to chop like a chef

Chopping like a chef doesn’t have to be difficult. In this series, we partnered with Chef Knows Best and we show you how to chop like a chef. We’re…

THE KITCHEN FILES

1 Did you know? Coconut oil, the most nutrient rich part of the coconut, is diabetic friendly, helps to regulate blood sugar, doesn’t break down in heat or light…

How to do an asado at home

Asado is all about the meat – allow for about 450g per person. Marinade steaks for as long as possible before grilling them, preferably for 24 hours. For larger…

How to make marzipan

Sift together 500g icing sugar and 450g very finely ground almonds three times in a bowl. Add 2 large egg whites and 5ml (1 tsp) vanilla extract and mix…

Steak your claim

With so many different cuts of beef to choose from, steak sandwiches, a classic rump and flavoured butters all take centre stage with these handy tips. By Leila Saffarian…

How to whip up tasty dressings

A perfectionist who takes pride in her Catch Gourmet sauces and sorbets, Talya Botha whips up a few zesty Asian dressings for F&HE Talya Botha is thrilled with the…

Keep stock

By Leila Saffarian Knowing how to whip up a good stock from odds and ends in your fridge and deep freeze will make life a whole lot easier in…

What’s your choice?

BALSAMIC Made from sweet, white Trebbiano grapes, this vinegar only became popular outside Italy around 30 years ago. To ensure you are buying the real thing, go for a…

Versatile vinegars

Literally meaning ‘sour wine’ in French, vinegar has evolved from humble beginnings to become a stock standard in the kitchen. By Dominique Brown This tart, sweet and useful ingredient…

Bean me up!

Beans are a power food second to none and they ‘beef up’ soups and stews too. Plant in December and you’ll reap the rewards in winter ALICE SPENSER-HIGGS Dry…

How to make fondant flowers

Kate de Waal from Sugar ‘n Ice offers a step-by-step guide to making fondant flowers. Kate’s classic wedding cake recipe is in the November 2012 issue of F&HE. FLOWER…

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