The subtle taste of the Gorgonzola is off-set by the crunchy toasted walnuts. Served with a toasted baguette, this is real comfort food.
With everyday use your knives, spoons and forks may begin to darken. For sparkling, like-new cutlery, submerge your cutlery overnight (and preferably for a day) in a solution…
Print Recipe Filo egg cups Serves: 4 Ingredients 30ml (2 tbsp) melted butter 4 sheets filo pastry 200g roasted vine tomatoes 150g roasted peppers 45ml (3 tbsp) chopped piquanté peppers 100g feta, crumbled 4 eggs sea salt and freshly ground black pepper, to taste fresh rocket, to serve Instructions 1 Preheat the oven to 180°C
By Rosanne BuchananReuben Riffel is without a doubt one of the most likeable, easy-going celebrity chefs around. No airs and graces, in spite of his meteoritic rise to…
Make up your own menu for unexpected guests from this deliciously simple recipe – a gourmet meal in a flash doesn’t come easier than this.
You are transported to a different era when touching down in Livingstone. F&HE food editor Leila went to Zambia in search of raw and fresh ingredients By LEILA SAFFARIAN Perhaps it’s all those colonial-period novels, but images of sipping a sidecar cocktail while sitting alongside the majestic Zambezi come to mind… The images were probably the result of vaguely paying attention during history class, remembering Livingstone was a colonial city, named after the British explorer David Livingstone and capital of the southern region of Zambia. The main talking point is the Victoria Falls, which attracts thousands of visitors each year…
For Farmer Angus and Mariota McIntosh, organic farm life in Stellenbosch couldn’t be further from the urban existence they once led – and they’ve never been happier… Stroll…
Saffron-spiced poached pears with Gorgonzola walnuts are delicately dreamy. The lightness of the pears is delicious with creamy, rich cheese and slight spices. Amazing hot or cold!