TWO ACRES TEA ROOM Kathleen Hornby Walsh’s tips on planting your own herb garden (from the article ‘Country Strong’ (August 2014) Caring for and maintaining your herbs: • Water newly planted herbs regularly. Watering and drainage goes hand in hand, so rather give your herbs too little water than too much. After a good soaking, allow the water to drain away and the soil to dry off. Water again when the top 2 – 3cm of soil is dry to the touch. • Mulch your herbs once a year with bulky organic material, such as shredded bark. • Fertilising is…
Broccoli Presto Pasta “I made the broccoli pesto from Donna Hay Fresh and Light. I chose this dish simply because, when paging through a recipe book, a pasta…
A BREAK-IN DURING LOAD SHEDDING? YOU MAY NOT BE INSURED! Load shedding in winter is inconvenient enough, but something that might not have occurred to you is the…
Recipe by Jandri van Zyl
Roast leg of lamb with Baharat and vegetables. "I chose to make the roast leg of lamb with baharat and vegetables from Moorish: Flavours from Mecca to Marrakech…
Andrea and Tamara chat about the world of food and the growing tapas trend that we’re seeing on a global scale, as Andrea says, "Small plates are a big business these days." Find out more about our June issue and the Spanish decor, food and features that can be seen throughout.
Keep your cooking caliente with these delicious Spicy mussels with lightly flavoured garlic bread. This Spanish-inspired recipe is sure to add some fire to your palate.
Print Recipe Sherry peas with quail eggs and ham Serves: 4 Cooking Time: 20 Ingredients Sauce 30ml (2 tbsp) olive or avocado oil 4 garlic cloves, peeled and thinly sliced 1 red onion, chopped 8 slices ibérico or serrano ham 60ml (¼ cup) full-cream sherry 60ml (¼ cup) vegetable stock 500g frozen peas Maldon sea
Print Recipe Kudu and Chantarel mushrooms Serves: 9 hrs 30 mins Cooking Time: Makes 1,5L Ingredients 1,5kg meaty beef stock bones (with lots of marrow, including knuckle bones if possible) 50ml water 45ml (3 tbsp) vegetable oil 500g onions, unpeeled and roughly chopped 250g carrots, roughly chopped 250g celery, roughly chopped 3 garlic cloves, bruised
Your Father’s Day menu is ready and waiting! That special man in your life is sure to love these dishes as much as he loves you. 1. Craft…
It’s an entirely new concept coming soon to a TV screen near you! A cooking show where children and their parents will go up against other food-loving families in a series of foodie challenges. Hosted by Zuraida Jardine with two all-star chef judges – Coco Reinarhz and Martin Kobald, Clover’s Little Big Cook Off (LBCO) airs on May 10 on SABC 3. Winners will walk away with a R300,000 kitchen makeover and an all expenses paid family holiday to Disneyland! Get more information here: www.littlebigcookoff.co.za. At the launch event for the show in Johannesburg, we caught up with the judges…
This twist on the traditional Christmas pudding is a real delight! Your guests will be wowed by this pear trifle and will even line up for seconds… and thirds!