It might have a reputation as your grandmother’s favourite pudding, but tapioca is more timeless than aged. This yummy dessert has been popular for years, and its flavours are absolutely timeless. Who would say no to this creamy, sweetly spiced dessert?
Stoemp is a staple in Belgium and the Netherlands, typically made up of mashed or pureed potatoes. Our version is slightly unusual but no less delicious. Carrot stoemp is a…
Print Recipe Sweetcorn fritters with a twist Serves: 6 Cooking Time: 10 mins Ingredients 1 stem of lemon grass, finely chopped 1 garlic clove 3 red chillies 3 piquanté peppers, finely chopped 15ml (1 tbsp) peanut oil 15ml (1 tbsp) castor sugar 30ml (2 tbsp) dark soya sauce 100ml water 1 x 410g tin sweetcorn,
White chocolate and peanut butter biscotti are elegant Italian biscuits full of flavours that are adored worldwide. Creamy white chocolate and peanut butter are the perfect fillers for these lighter-than-air biscuits. Perfect for anytime of the day!
The Michelada is one of Mexico’s most popular cocktails. Although the ingredients and preparation vary from town to town, we’ve gone with the most traditional version. A mixture of…
“I grew up on an apple farm in Elgin where we had three quince trees in our garden. My mother used to make these for the pantry and they’ve always been my favourite. I try to preserve quinces in season so as to have an abundance available for winter entertaining” – Chrislene Retief COOK’S TIP To reach the right colour you need patience and time. It can take up to an hour, depending on the ripeness of the fruit: the riper the fruit, the longer it takes.
Print Recipe Umali Ingredients 400g ready-made puff pastry (or use leftover croissants from breakfast) 100g raisins 75g pistachio nuts, roughly chopped 100g pecan nuts, roughly chopped 1 litre milk ½ cup cream 235g white sugar 2 teaspoons vanilla essence 1½ tablespoons cinnamon powder 2 tablespoons butter for greasing Instructions 1 Unroll the puff pastry and
Stir together 180ml (¾ cup) fresh or frozen berries (we used raspberries), about 1,2L lager, 350ml lemon cordial and 125ml (½ cup) of vodka. Serve in a punch…
Print Recipe Quail wrapped in vine leaves Ingredients 4 rosemary sprigs 4 quails olive oil, for frying 10ml (2 tsp) balsamic vinegar 10ml (2 tsp) brown sugar 4 vine leaves Instructions 1 Preheat the oven to 170°C. 2 Stuff a rosemary sprig into each quail and tie its legs together. 3 Heat the olive oil
South African ceramicists are creating statement pieces that can take centre stage in homes from Limpopo to London.
The spice trade is alive and thriving in a bright pink shop in Cape Town’s Bo-Kaap By RICHARD HOLMES As the Cape Town skyline morphs and changes with every glassy high-rise stretching heavenwards, there’s a corner of the Mother City that appears untouched by the passing of years. A place where the sense of community is still strong, where shops close for afternoon prayers and housewives greet each other on the street. Children ride their bikes and life carries on much as it has for generations. The Bo-Kaap may trace its history to the first slaves that arrived at the…
South Africa’s olive queen Annalene du Toit invites friends to join her and husband Pieter for a family braai under the olive tree in Riebeek-Kasteel. It’s a sweltering…