Chopping like a chef doesn’t have to be difficult. In this series, we partnered with Chef Knows Best and we show you how to chop like a chef. We’re starting off with a video series on how to chop carrots like a chef. Before you start: Always use a clean chopping board for each job and wash boards thoroughly between chopping. Different ways to chop carrots: BRUNOISE This method involves cutting vegetables into small cubes. HOW TO BRUNOISE A CARROT Slice the vegetable into thin strips. Group the strips into a pile and slice across them to create small dice.…
Down-to-earth food blogger Sarah Graham’s first cookbook bitten – released last year – has blossomed into a TV show, now airing on SABC 3. Following a philosophy of…
This fennel, pork and tomato stew is a one-pot meal that’s easy to prepare, tasty and nutritious.
Simply pour a shot of cold Frangelico (or any nutty liqueur) over a scoop of vanilla ice cream, followed by a shot of hot espresso. Serve immediately; spoon…
Warm 2L dry cider in a saucepan and add 6 cloves, 4 cinnamon sticks, 3 star anise, a pinch of freshly grated nutmeg and the juice and zest…
Coconut jam, also known as kaya, is popular in Southeast Asia. The traditional recipe requires palm sugar and pandan leaves. This is an easy cheat’s version.
Print Recipe Victoria sponge Ingredients 200g castor sugar 200g butter, soft 4 eggs, beaten 200g self-raising flour 5ml (1 tsp) baking powder 30ml (2 tbsp) milk good quality strawberry jam fresh cream icing sugar, to dust Instructions 1 Preheat oven to 190°C. Grease 2 x 20cm cake tins or spray with cooking spray. 2 Beat
TO DRINK: Try a spicy Southern Rhône-style blend such as shiraz/ grenache/mourvedre
Perfect for cooler evenings. Just double up the quantities if you’re feeding a crowd. TO DRINK: Try a rich chenin blanc like Katbakkies or Ken Forrester Chenin Blanc…
Print Recipe Mushroom and oregano pizza bread Serves: 4 – 6 Cooking Time: 20 mins Ingredients 30ml (2 tbsp) olive oil, plus extra for drizzling 100g brown mushrooms, sliced 15g dried porcini mushrooms, rehydrated in boiling water 2 garlic cloves, sliced salt and freshly ground black pepper, to taste 2 large Lebanese flatbreads, trimmed into