Summer is well on its way (hooray!) and we can look forward to plenty of sunshine, outdoor time around the braai and some fresh and summery flavours! Wednesday the 24th of September is National Heritage Day in South Africa and I was inspired to make these easy and delicious steak sarmies topped with homemade tomato and ginger chutney.
Continue reading “Steak sarmies with chunky tomato ginger chutney”
Today’s recipe is going against the current trend somewhat. It seems that every other restaurant I visit has a new banting section on their menu, or is advertising dishes that would make Tim Noakes proud. While I applaud anyone making an effort to eat less sugar and more cauliflower (if you can get your hands on one that is!) I for one will not be cutting out my grains anytime soon. And I am sure that there are many readers out there who feel the same.
Continue reading “Mielie bread with sun dried tomatoes (with video)”
When I started blogging, one of my goals – apart from sharing my favourite recipes – was to challenge myself to try new ingredients and dishes. I certainly have done that a number of times, but last Saturday I truly stepped out of my comfort zone when this English cook from the Southern Suburbs agreed to take part in a potjiekos competition in the heart of the Boland as part of the Ommiberg “Round the Rock”
Continue reading “Radio Tygerberg potjie competition”
September the 24th is a very special day in South Africa. It marks National Heritage Day, a holiday on which we as South Africans celebrate our rich, cultural diversity. More recently the day has also been termed (unofficially) as “National Braai Day” – a day for all of us to unite around the fire and indulge in a pastime we all enjoy, having a good old braai! On the eve of this wonderful celebration I could not think of a better time to share this recipe with you.
Continue reading “Pizza on the braai”
We are onto week 3 of the Freshly Blogged challenge already! I am having so much fun creating these recipes and I hope you will try them at home too. The theme for this week’s challenge was “S.A.’s best” and the ingredients list read something like this: Drosty-Hof Pinotage (or any Drosty-Hof red wine), mielie meal, ostrich sausage, waterblommetjies or green beans, chutney and mixed dried fruit. As usual we were allowed to omit one of these ingredients and this time around we were able to include three fresh ingredients and three spices.
Continue reading “Toad-in-the-hole: South African style!”