I love risotto, it’s versatile and you can add almost anything you like to make a meal but, let’s be honest, I don’t always have hours to stand around making a traditional stove top risotto. I have discovered that as long as your rice to liquid ratio is correct and you resist the temptation to […]
Dhal is lovely comfort food but without being overly heavy on the calories. There are many variations of dhal and I do like to experiment with the ingredients and texture. Top with crispy shallots or coriander leaves or just spoon into a bowl for supper on a cold day. However you eat your dhal, enjoy!
I love bhajis and could happily eat them by the dozen. They are a firm favourite in our house even though I don’t make them as often as I could. Whether you serve them as a starter or a side or make them as a snack because you fancy them, they are delicious little bundles
Dal or dahl or even dhal is an Indian word for dried pulses that don’t need soaking before cooking. However you spell it dhal dishes are one of my favourites, easy to cook, lots of goodness and perfect as a main or side dish on a curry evening. This sweet potato and spinach dahl is
Every South African has a favourite Durban curry recipe, closely guarded spice blends and secret ingredients. Served with rice or as bunny chow, no rabbits involved, merely a hollowed out loaf of bread, used to serve the curry in. Durban curry is sometimes served with sliced bananas and desiccated coconut on top. I am not
Many years ago I had a lovely Jewish friend, whose mother was happy to entertain us in her kitchen and answer my multitude of cooking questions. This recipe was one of hers. I haven’t made this in many years, in all honesty I had forgotten it until I came across it tucked into the back
With half the household now being vegetarian I end up cooking two suppers every evening. This tasty stroganoff is very simple and for us meat eaters, I simply added 500g of stir fry beef, which I browned before adding the garlic and paprika, the rest of the recipe was the same. Two pots of equally
Crunchies are a South African treat that we grew up with. Everyone had a their own closely guarded recipe, usually on a recipe card, that had been shared through the generations. The recipe was also printed on the Jungle Oats box. To make these gluten free you will need to make sure you use gluten
I know lots of people are squeamish about eating offal, but I believe in nose to tail eating. I must admit that I draw the line at brains and I won’t contemplate tripe, but kidneys, hearts and liver make a regular appearance on our table. Organ meats have a greater concentration of vitamins and minerals
Paprika lamb hearts Read More »
I have a little flock of hens that keep us well supplied with eggs, sometimes when we have a glut, I make Chinese Tea Eggs. They are a tasty snack to have to hand and look pretty with very little effort. These keep well in the fridge for a few days but don’t peel them
