Makes ±300ml EASY 1 hr WHAT YOU NEED 220g (1 cup) white sugar 250ml (1 cup) water 2 tsp cardamom pods HOW TO DO IT In a small saucepan over high heat, bring the sugar and water to the boil. Reduce heat and simmer, stirring, for 15 minutes. Crack the cardamom pods in a pestle and mortar. Add to the hot sugar syrup and stir. Remove from heat and allow to infuse while cooling. Once cool, pour through a strainer/ muslin cloth into a clean glass bottle, then seal and refrigerate.
Makes ±350ml EASY 1 hr WHAT YOU NEED 300ml water 1 thumb-sized piece fresh ginger, roughly chopped 1 tsp ground cinnamon ½ tsp coarse salt 150g white sugar…
Will last for up to a week in the fridge. Makes ±550ml EASY 1 hr WHAT YOU NEED 300ml water 200ml orange juice 2 tsp ground cinnamon 1…
Olives are an ancient fruit with a distinct flavour that morphs as you cook them. You’ll love their irresistible tang baked with chicken or creamy cheeses, in sweet breads or simply marinated to nibble on. Recipe and styling by Sarah Dall Photograph by Myburgh du Plessis
Gluten-free Baking at Home – 102 Foolproof Recipes for Delicious Breads, Cakes, Cookies, and More by Jeffrey Larsen (Ten Speed Press, R464) Looking to make gluten-free biscuits, crusty…
Serves 4 EASY 30 mins Preheat the oven to 230˚C. Place 2 x 240g roasting vine tomatoes and 2 red onions, peeled and sliced into wedges, on a baking sheet. Toss with a little olive oil, Balsamic vinegar, and season with salt and black pepper, to taste. Place in the preheated oven to roast, 20 minutes. Meanwhile, in a saucepan placed over high heat, pour 2 tbsp olive oil and fry 320g sliced haloumi until lightly browned on all sides, 1 – 2 minutes. To assemble, arrange the roasted vine tomatoes and onion wedges on 4 plates, then top with…
Easter is a time for cooking, feasting and expressing gratitude. Let GLAD help make the holidays a little easier with their handy product range and creative tips for…
Honey, lime and ginger espetada Absolutely delicious! With a take on Asian and Portuguese fusion, this Honey, lime and ginger espetada is a must try! TOTAL TIME: 1 hour 30 minutes | MAKES: 1 large espetata INGREDIENTS 8 chicken thighs, skin on and deboned MARINADE Zest and juice of 3 limes 2 tbsp sesame oil 2 tbsp honey 3 tbsp soy sauce 5 cm thumb fresh ginger, peeled and minced 3 garlic cloves, minced 1 red chilli, thinly sliced Salt and freshly ground pepper, to taste Fresh green salad, to serve METHOD PLACE the chicken thighs in a…
There’s still time to enter for a chance to win SPAR vouchers worth R30 000. We’ve extended the time you have to enter our Easter competition – make…
An iconic South African estate based in Franschhoek, Anthonij Rupert Wyne needs little introduction. However, what many wine lovers don’t realise is just how far this famous estate’s offerings extend – from its flagship Anthonij Rupert brand to the youthful Protea collection; the Italian-inspired Terra del Capo selection; the array of Méthode Cap Classique (MCC) beauties from L’Ormarins, the estate’s main farm; and its premium Cape of Good Hope range, which features no less than nine products, each of them deeply rooted in South Africa’s Old Vines Project (OVP). This initiative – which was facilitated through initial funding by Johann…
PAIRED WITH: Cape of Good Hope Altima Sauvignon Blanc Cape of Good Hope recipe series by Ilse van der Merwe (thefoodfox.com) Photographs by Tasha Seccombe