Protein has become the nutrient everyone’s talking about – from gym-goers tracking every gram to brands promoting “high-protein” everything. It’s easy to get caught up in the hype, but the question remains: how much do we really need, and is more always better? According to an article by Taste, the popularity of high-protein diets isn’t new. Paleo, banting and keto all centred on boosting protein and cutting carbs, each promising a healthier, leaner body. The latest wave includes more extreme versions, like all-meat eating plans, which have drawn plenty of attention – and concern – from nutrition professionals. Read more:…
From laid-back taquerias to sleek city spots serving small plates and margaritas, Cape Town’s Mexican food scene is as lively as ever. Whether you’re craving classic street tacos,…
Bright and hearty, this potato, bean and tomato salad brings together tender baby potatoes, crisp green beans and juicy tomatoes, all dressed in a zesty mustard vinaigrette. It’s the perfect side to bring to a braai. Made this recipe? Tag us @foodandhomesa #CookingWithFH on Instagram Also See: Potato and sweet potato salad with honey mustard dressing https://www.foodandhome.co.za/recipes/potato-and-sweet-potato-salad-with-honey-mustard-dressing
Every drop of water counts, especially in a South African kitchen. From the food you choose to how you cook and clean, small changes can make a big…
Organic! The word alone seems to add a golden glow to a grocery store label, like a halo hovering over your kale. But does choosing organic really make you healthier, or are we all just paying extra for prettier packaging and peace of mind? Let’s get into the juice (cold-pressed, obviously). So, what is organic anyway? Think of organic food as the minimalist of the grocery aisle. No synthetic pesticides, no GMOs, no artificial fertilisers. Just back-to-basics farming with compost, crop rotation, and good old-fashioned sunshine. Meat and dairy? Those cows and chickens skipped the antibiotics and growth hormones and…
Sink your teeth into decadence with these white chocolate, cinnamon and pecan blondies. A buttery, gooey twist on classic blondies that’s rich, nutty, and spiced just right. With…
If you’re constantly digging through your pantry to find ingredients, it’s time for a quick refresh. The good news is that you’ll only need 30 minutes to turn all that pantry chaos into a streamlined and functional space in your kitchen! Forget the idea that you need fancy containers or Pinterest-worthy shelving; you can absolutely work with what you have. With our easy-to-follow guide, you’ll be breathing easier (and maybe even showing off your pantry) in no time. Step 1: Prep for success (5 minutes) A crucial step for organising any space is decluttering. Clear a little counter space and…
Discover a dreamy twist on teatime treats: these shortbread alfajores combine buttery South African shortbread with creamy dulce de leche and a coconut kiss. Perfect for sharing (or…
When life gives you lemons, there’s more to make than lemonade! Lemons are typically ready to harvest in South Africa between June and September. If you have lemon trees in your garden, that gives you four months with a constant supply of lemons. Here are some recipes to make for when the fruit bowl has been usurped by lemons. Lemon Desserts 1. Lemon meringue cupcakes Why not combine two dessert favourites and create lemon meringue cupcakes? A fluffy cake with zesty lemon and sweet, soft meringue is the stuff of sweet dreams. The cupcakes can be baked the day before, with…
“We eat first with our eyes.”—Apicius, 1st-century Roman gourmand. When it comes to dining, whether you’re setting the table for a date night or a big spread for…