In today’s fast-paced world, mealtimes are often a rushed affair. With many distractions, whether back-to-back meetings, errands or screen time, we often don’t take enough time to sit and savour every bite of a meal. Food is more than filling; it nourishes both the mind and body, preparing you for potential threats to your immune system, giving your muscles and organs energy to help you move, speak, and think, not to mention how it makes us feel. By slowing down and paying attention to each bite, mindful eating helps us reconnect with our meals, our health, and even our joy. Why…
Mauritius is a melting pot of cultures, influenced by Indian, Chinese, Creole, and French culinary traditions. The food is vibrant in flavour. When wandering through bustling markets or…
Creamy sauces are the ultimate comfort food companions—whether draped over pasta, folded into a casserole, or served as a silky dip. But if you’re dairy-free (by choice or necessity), that dreamy texture can feel out of reach. The good news? You can recreate all that lusciousness without a drop of cream, milk, or butter. Here’s how. 1. Coconut milk & coconut cream Best used in: Curries, soups, and desserts Why it works: Thick, naturally creamy, with subtle sweetness Top tip: Chill overnight and scoop the solid cream for a richer texture https://www.foodandhome.co.za/recipes/poached-hake-coconut-milk-lemon-grass-green-chillies 2. Cashew cream Best used in: Pasta sauces,…
Not only is it super easy to make (there are literally only 4 ingredients), but it is also ready in almost no time. It’s best left overnight to…
This Heritage Month, food lovers in the Cape have a unique opportunity to experience the culinary brilliance of two of SA’s top chefs. Chef of the Year Johannes Richter joins acclaimed Chef Sebastian Stehr on 6 September at the Eat Out Two-Star beyond Restaurant on Buitenverwachting Wine Estate, in Constantia, for a one-night only collab. Both chefs share a passion for highlighting indigenous ingredients and sustainable cooking. It’s always fantastic to cook with someone who shares an ethos or vision. Sebastian and I are certainly on the same page when it comes to both cooking philosophy and sustainability, and I…
No, it’s not all in your head! It’s no secret that we all enjoy a little sweet treat, but the minute winter rolls in, suddenly, the sugar cravings…
Fermented foods are no newbie to the world of food. They’ve been part of traditional diets for centuries, offering a range of benefits, from better digestion to a stronger immune system. But if the thought of sauerkraut or kimchi doesn’t excite you, don’t worry. There’s a whole world filled with tangy, probiotic-rich options that can easily fit into your meals without feeling like a chore. Why fermented foods? Fermentation is mainly used to preserve foods, especially when our ancestors didn’t have refrigerators or freezers. By combining foods, like cabbage, with seasonings and a food source, like starch or sugars, living…
We’re serving up a hearty and delicious traditional hardbody chicken stew, also known as uMleqwa and Mukokorishi. This recipe has stood the test of time, filling homes with…
Who doesn’t love a delicious crusted schnitzel? Try this herb and parmesan crusted pork schnitzel as part of a quick and easy mid-week meal for the whole family to enjoy! Made this recipe? Tag us @foodandhomesa #CookingWithFH on Instagram! Also See: Broccolini and spicy peanut oil https://www.foodandhome.co.za/recipes/broccolini-and-spicy-peanut-oil
I’ve always thought of my oven as the reliable workhorse of my kitchen: ready to bake, roast, or reheat whatever I throw at it. But I learned the…