Got leftovers and wondering how to store leftovers correctly for later use? Check out our handy guide to saving those remaining ingredients. Milk Freeze milk that will otherwise go off before use. However, previously frozen milk isn’t a good option for your morning cappuccino as it won’t froth. Cookie dough Roll leftovers into a cylindrical shape, wrap with cling film and freeze. Slice to bake. Buttermilk Freeze leftovers and use and when needed. Tomato sauce Refrigerate for prolonged freshness. Pesto Store in the freezer and scoop out as and when needed. Separated eggs Have more egg yolks or –whites than you…
We’ve seen an explosion of flavour-infused artisanal gins emerge recently – meaning we’re starting to demand more than just a juniper-berry taste from our gin! Instead of spending…
This classic Italian delight comes courtesy of Pretoria’s Ritrovo restaurant, and father-son team Fortunato and Giovanni Mazzone. Neapolitan ragu is one of the most famous meat sauces in Italian cooking. Hailing from Naples, this is pure comfort at its most traditionally delicious. Recipe by Fortunato Mazzone Photography by Graeme Wyllie
The humble Cornish pasty enjoys a quirky history and has recently been proclaimed a ‘protected food’ by the European Union because of its enduring and quintessential ‘Britishness’. Miners in…
The bright colour of these beauties will have your guests asking for the recipe.
Transform the sweet, sticky, fruity, Moroccan lamb tagine into crunchy, couscous-coated bite-size snacks
Tenderstem broccoli (or broccolini) with crispy prosciutto Serves: 6 Difficulty level: Easy Time: 25 minutes INGREDIENTS: 400g Tenderstem broccoli (or broccolini), 15ml (1 tbsp) olive oil zest and juice…
Anna Trapido catches up with South Africa’s Father of Fine Food, Dr Billy Gallagher. Dr Billy Gallagher is South Africa’s father of fine food. Born into post-war poverty in the industrial north-east of England, he left school at fourteen and began his culinary career washing pots in the scullery of a small seaside hotel. In kitchens he found a passion and purpose that has lasted a life time. His recently published autobiography, Lettuce and a Lady’s Breast, explores the talent, tenacity, trials and tribulations that took him from the sink to a sojourn at London’s über-glamorous Dorchester Hotel and onto…
Print Recipe Coconut green curry-poached chicken breast and noodle salad Serves: 4 Cooking Time: 40 mins Ingredients 1 x 80g sachet Thai green curry paste 1 x 400ml tin coconut milk 200ml water 4 chicken breasts 4 baby cucumbers, halved lengthways handful pea shoots handful crimson microherbs 2 handfuls fresh peas, blanched 200g fine rice
Marinating meat in yoghurt is a great way to tenderise it.