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Amarula and Chocolate Crème Brûlée
August, 2010 | No Comments
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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Buttermilk Rusks
August, 2010 | No Comments
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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Homemade Pasta with Tomato Sauce
August, 2010 | No Comments
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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Artichokes and Pasta
August, 2010 | No Comments
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” – Stuffed Vetkoek
July, 2010 | 1 Comment
“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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Apricot blatjang (chutney)
June, 2010 | No Comments
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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White Mussels, With 3 Kinds Of Butter
May, 2010 | 1 Comment
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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Spiked Watermelon
May, 2010 | 3 Comments
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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Tarzan Roast
May, 2010 | 5 Comments
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 a couple of whole chillies as hot as you can handle 10-15 cloves of garlic, peeled and cut in half 3-4 bunches of spring onions ¼ [...]
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Seafood Paella
May, 2010 | 1 Comment
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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Roast Chicken and Wild Mushroom Pie
May, 2010 | No Comments
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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Fresh Spaghetti And Baked Meatball Sauce
May, 2010 | 5 Comments
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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Chocolate Vodka
May, 2010 | 5 Comments
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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Now that’s Fresh!
September 3rd, 2010
Oysters straight off the rocks – just as nature intended.
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