We’re still in our week of giveaways and what better way to celebrate than by fulfilling any foodies dream? Stand a chance to win an incredible hamper from Penguine filled with our Editor, Fatima’s favourite cookbooks to the value of R1800! It should come as no surprise that we’re all about good cookery books here at Food&Home and there’s no reason why we can’t share the joy. We’ve been loving these and cooking from them as much as we possibly can and have bookmarked nearly all the pages in these books as a reminder of what we still want…
Looking for the ultimate treat to celebrate a loved one? Look no further than a beautifully crafted picnic at Vergelegen. Set in their camphor forest, picnics at Vergeleegen…
Although cleaning your oven is a great “angry cleaning” activity, it shouldn’t only be done when you’ve reached boiling point. Not many people can say that they enjoy cleaning their oven. It is, however, a necessary task that needs to be tackled regularly. If you don’t the build-up will not only be, let’s face it, gross but harder to clean. First things first, here’s what you’ll need for oven cleaning: Oven cleaner Rubber gloves Sponges Scourer Old toothbrush Resealable plastic bags Washing up liquid (optional) Just a quick note on the oven cleaner: If you can, try to use a…
Bavaria Beer is celebrating ‘Sober January’ with the launch of two new products, Bavaria 0.0% Beer and Bavaria 0.0% IPA, which were recently unveiled in South Africa. …
These beautiful mini doughnuts have an mouthwatering glaze. INGREDIENTS DOUGHNUT DOUGH 1 3⁄4 tsp instant yeast 1⁄4 cup lukewarm milk 380 grams cake flour cup sugar 1 tsp salt 3 eggs 70 grams butter Oil, for frying BERRY GLAZE 2 cups frozen raspberries 2 cups frozen strawberries 2 cups frozen blueberries 1⁄4 cup sugar 4 tsp lemon juice 41⁄2 cups icing sugar TO ASSEMBLE Edible flowers DOUGHNUT DOUGH WHISK together yeast and warmed milk and set aside for a few minutes until it begins to foam. MEANWHILE, combine flour, sugar, and salt in the bowl of a stand mixer. ADD…
This colourful grazing board was made for lazy picnics. INGREDIENTS DRESSING 1 tsp dijon mustard 2 tbsp lemon juice 4 tbsp olive oil Salt and pepper to season…
Zola Nene, Gregory Czarnecki and Justine Drake are MasterChef South Africa’s all-new judges for season 4 Following the announcement of MasterChef South Africa’s return, M-Net is proud to announce that the highly anticipated fourth season of the reality competition series has an all-new judging panel. Chefs Zola Nene and Gregory Czarnecki and food editor Justine Drake will be the culinary masters whose palates and expertise will guide a new crop of contestants to the ultimate R1-million prize and the coveted title of MasterChef. We were lucky enough to spend the day at the studio where we got to spend some time…
Lemony chicken gets an upgrade with a simple, exciting salsa. INGREDIENTS 4 chicken breasts ¼ cup olive oil 2 Tbsp. fresh thyme leaves 1 Tbsp. finely grated lemon…
Speculaas are thin, spicy Dutch Christmas biscuits. Our recipe flavours the sponge cake with speculaas spice. It’s a wonderfully rich and spicy trifle, just as a trifle should be. INGREDIENTS speculaas & pecan sponge 5 g ground cardamom 2 g ground cloves 5 g ground nutmeg 5 g ground ginger 5 g ground cinnamon 100 g granulated sugar 2 tbsp vegetable oil 1 large egg seeds of 1 vanilla pod 2 tsp sour cream 100 g flour, plus extra for dusting nuts 3 g baking powder 2 g salt 75 ml milk 100 g pecan nuts, toasted fig jelly…
The perfect treat for a hot summer’s evening, this meringue is fluffy and light. The slightly bitter notes of the negroni perfectly offset the sweetness of the pavlova…