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 great side dish for dinner that is easy to make and full of creamy flavour.
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,
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 light, spicy, and salty, this drink is sure to be unlike anything you’ve ever tasted before.
Roasted butternut soup is a classic. This robust soup is perfect for a chilly night, and will make the winter much more bearable. Delicious, filling and flavourful.
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.
RICHARD HOLMES discovers it’s not only the fruit of the vines that makes Napa a popular foodie destination It’s hard to think of a more impressive way to…
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 Saturday in Riebeek Valley in the Swartland. Fortunately, Kloovenburg wine and olive estate has a canopy of oaks. They’ve stood here for a few hundred years and nowadays provide welcome shade for visitors who come to taste the wines and olive products – not only dipping oils, tapenades, olive jams, salts and pestos, but everything you can imagine to pamper the body too. All were created by Annalene du Toit, serene and…
For the Greek community, Easter is a time for family, food and tradition. It’s a feast. A Feast of the Gods, if you will. There is a moment of…