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Rumour has it that originally this recipe had no liquor as it was intended for children and the elderly…if this is true, then I say change is good! Thanks to Franco and Ezio for showing me how to make the ultimate Tiramisu. You’ll Need 2 tubs mascarpone cheese (250g each) 250 ml cream 18 egg [...]
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I learned to make this in the kitchen of Chef Geoffrey Murray at the Pezula Resort Hotel and Spa Estate in Knysna. Try it once. You’ll be hooked! You’ll Need: ¼ cup olive / canola oil mix a small handful of fennel seed a small handful of mustard seed a small handful of cumin seed [...]
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For the Salad: 450ml Thai dressing 3 large potatoes – spiralled 500g clean queen prawn tails cooking oil 2 heaped handfuls of mixed salad greens ½ cucumber – cut in slices 10 cherry tomatoes – halved 100ml prawn oil For the Thai Dressing: 1 cup fish sauce 1 glass Swartland Chenin Blanc a knob of [...]
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You’ll Need: 1 cup sugar 2 large free range eggs – at room temperature 1 tablespoon smooth apricot jam 1 ¼ cups cake flour 1 teaspoon bicarbonate of soda a pinch of salt 2 tablespoons butter 1 teaspoon white wine vinegar ½ cup of milk muffin tray For the Glaze: 1 cup cream 125g butter [...]
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For the Batter: 4 cups of flour ½ a cup of sugar a drizzle of sunflower oil 4 – 5 free-range or organic eggs about a litre of milk First up, make a batch of pancake batter. Put the flour, sugar and sunflower oil into a mixing bowl, make a well in the middle then [...]
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Oxtail takes looong to make, so do this when you’ve got time to drink wine and chill at home with friends and family. You’ll Need: 4kg oxtail 4 onions, chopped 8 carrots, chopped cake flour salt and pepper olive oil good quality organic beef stock A fine red wine Maizena – about ¼ cup diluted [...]
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This will feed 3 or four friends, unless they’re starving, in which case you should probably double up on the quantities. You’ll Need: 1 onion, roughly chopped a couple of cloves of garlic, peeled and sliced a good dollop of olive oil ½ teaspoon cayenne pepper ½ teaspoon Hungarian paprika 2 tins good quality whole [...]
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Ingredients: – 1 free-range chicken – 1 whole lemon For the dough: – 1 t sugar – 1 x10g sachet dried yeast – 1/3 cup lukewarm water, plus extra if necessary – 400g flour – 1t salt – 60g butter – 2 free-range eggs – sunflower oil for brushing For the Herb Butter: – Mix [...]
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Ingredients for the Potjie: – 2-3 kilograms Lamb Knuckles – 1 onion finely chopped – 3-4 garlic cloves chopped – 2-3 leeks, cut into thin slices – One tin of whole baby peeled tomatoes – Punnet fresh whole baby tomatoes – Dried sweet basil – Dried Oregano – Salt and pepper to taste – 300-500ml [...]
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This is poached eggs…bundu style. For two people you’ll need: 2 tin mugs 4 eggs This basic breakfast allows for fillings of your choice – from mushrooms and crispy bacon to cherry tomatoes and mature cheddar and everything in-between. Whatever combination gets you going! If it needs cooking (like bacon) make sure you do that [...]
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We were lucky enough to make this on a tropical beach in Mozambique, but’s it’s just as lekker when made for mates on the braai in my back garden. We used king mackerel, but any oily fish, like yellow tail, will do the trick! 1 x 500g deboned fillet of king mackerel with the skin [...]
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What’s better after a long day than a hearty pasta? No matter how tired you are there is no excuse for not making it fresh! Check how to make your own pasta in Cooked in Africa and then turn it into cannelloni by cutting it into 7 cm strips and parboiling them. Fry up some [...]
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4 ml sugar 100 ml lukewarm water 10 ml dried yeast 400 g flour 4 ml salt 60 g butter 2 eggs Sunflower oil First you need to activate the yeast. Mix the sugar, yeast and lukewarm water together, then sprinkle a tablespoon of flour on top (this prevents the yeast mixture from getting a [...]
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First up you’ve got to make a basic bread dough. Arrange three half bricks around some fresh coals and rest a flat-bottomed potjie pot on top. Aim for low to medium heat, so don’t start a raging fire. Pour in five tablespoons of sunflower oil and let the pot heat up. Break the dough into [...]
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If you ever need something to lift your spirits and wet your whistle, try home-made lemonade. We certainly needed some when we hit the hot and dusty ghost town of Kolmanskuppe and this effervescent drink just hit the spot. The secret to perfect lemonade is to make a simple syrup by dissolving the sugar in [...]
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(Hot and Sour Prawn Risotto) Warning . . . this dish will keep your mates coming back for more! This is how I make it . . . Stock a handful of hot chillies – I like to use bird’s eye hand of ginger, skinned and grated peeled stalk of lemon grass – discard the hard [...]
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The Marula tree I’ve always had respect for a tree that produces useful fruit. The Marula tree is part of the mango family and best of all it grows wild in the northern parts of Southern Africa. The sweet, yellow fruit is used for jam – which is good, but it’s also turned into homemade [...]
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Ingredients 1.5 kg self raising flour 15 ml baking powder (1 tablespoon heaped) 500 ml sugar (2 cups) 3 eggs 500 g butter or margarine (2 cups) 500 ml buttermilk (2 cups) 45 ml lemon juice (3 tablespoons) Directions 1. Cream eggs and sugar together 2. Mix in the buttermilk and juice 3. Melt the [...]
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Enough for two If there’s ever a sauce that you have to know how to make… this is it! It forms the basis of a number of different dishes, and for the guys: this is the easiest way to stretch your culinary skills in the kitchen overnight! What’s in it… 2 garlic cloves – peeled [...]
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Never say no if the opportunity to help yourself to some fresh organic vegetables straight from the earth arises. The smell of soil mixed with the pungent fresh garlic was mind-blowing on the day that I visited a veggie patch (in the Swellendam district) to harvest artichokes for the evening meal. How to prepare the [...]
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“Padkos” (Road Trip Food) We’ve all been on the road, stopped at one of those places that promises good food, good pies, good times, bought our padkos and hit the road only to discover once again that what we’ve bought tastes terrible. My solution is to make my own padkos before I leave home. Stuffed [...]
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This is an original Cape recipe and as much as Mrs Balls rocks. If you make it yourself – it’s just way better. 2kg ripe apricots 1 large onion peeled and roughly chopped 2 cloves of garlic finely chopped 500grams seedless raisins 400 grams brown sugar ¼ teaspoon cayenne pepper 1 teaspoon salt small knob [...]
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Excerpt from ‘Out of the Frying Pan’ In days gone by the white mussel was only used as bait but actually they’re every bit as tasty as their black counterparts and even compare very favourably with the much vaunted oyster. Just don’t overcook them! You usually find white mussels on the outgoing tide of beaches [...]
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Preparation time 45min If you’re squeamish around needles or can’t handle hard tack then this operation might not be what the doctor ordered. On the other hand, this potion works wonders for people who don’t shy away from the cut and thrust and need a little more than a medicine measure of melon-flavoured balm to [...]
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This one goes to Braam Kruger in whose book Provocative Cuisine I first discovered the primordial method…he calls it Tarzan Roast and, by Jane it ROCKS! This recipe serves 10 – 12 You will need about a 3 ½ kg fatty leg of lamb, with the shank intact – very important a sprig of rosemary [...]
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Preparation time on the day 1 – 2hrs This recipe serves 6 to 8 You’ll need to get your hands on 3 – 4 Kreef, halved & de-veined 20 West Coast black mussels cleaned, and de-bearded 12 to 18 queen prawns 40 small clams ½ kg firm white fish, filleted and cubed (Kabeljou’s good) and [...]
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preparation time 2½hrs Bought pies are often nothing more than lumpy sauce and soggy pastry with very little meat – you feel fortunate if you get a piece of gristle stuck in your teeth! But there’ll be no need for toothpicks when you make my roast chicken and wild mushroom pie. Once you’ve made the [...]
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This recipe will open your eyes to the value of home cooking and life will never be quite the same again. You’ll chuck out the tinned spaghetti & meatballs – soft strands of soggy gluten and heavy sawdustballs floating in tartrazine preserved tomato gruel which, as a last resort you force down after a blinding [...]
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Preparation time 10min Everyone has a story about Long Street in Cape Town where secrets are seldom sacrosanct. Mine emanates from a seedy pub in which I spent many a cold winter evening playing backgammon with mates. When my game needed upping I’d call for another little drop of heaven – a chocolate vodka. For [...]
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By Alexis Burg To take an idea and transform it into an organised and measurable commodity is a difficult pursuit, to say the least. When that idea depends entirely on a wild, real life adventure, you might go as far as to call it a madman’s gamble. Truth is stranger than fiction, and real life [...]
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