Category: Savoury sauces

Toad in the hole recipe on the barbeque.

Toad-in-the-hole: South African style!

Published on by Teresa UlyateLeave a comment
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.

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Sweet and sour pork recipe

Sweet and sour pork with pineapple

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A beach in Grand Baie Mauritius
Grand Baie, Mauritius

My husband and I were lucky enough to enjoy a trip to Mauritius for our honeymoon. The minute you land on this small island in the Indian Ocean you really feel as though you have reached tropical territory – stifling heat, humidity, sugar cane fields and leafy green vegetation as far as the eye can see.

Mauritian cuisine is as diverse as its people, with influences from France, China and India to name a few. We enjoyed incredible curries, seafood, beef chop suey and samoosas. Whatever it is that your tastebuds fancy you are likely to find it here!
 

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Angelfish with steamed asparagus and lime beurre blanc

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Steamed asparagus

Bonjour! We are getting ever so slightly posh this week with a little help from our French friends. This is the kind of meal usually reserved for those occasions when I have an evening out and can enjoy my dinner at a restaurant, but it is surprisingly simple and perfect for when you want to prepare something extra special at home.

Beurre blanc if you didn’t know is a creamy, butter sauce. It is extremely versatile and can be prepared in many ways – you could add herbs, stock or even red wine. The variations are almost endless, and this is my version.

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White sauce recipe and variations

Back to basics – white sauce

Published on by Teresa Ulyate2 Comments

I think this may have been the first recipe we covered in our school Home Economics class … or was that scones? Either way, once you have mastered this easy sauce you can use it for a multitude of things! Handy, right? White sauce (also known as béchamel sauce) can be used in pasta and veggie dishes, soups, gravies and as a base for other sauces.

I have given you a basic recipe below, as well as some ideas for variations.

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Quick chutney chicken recipe

Chutney chicken

Published on by Teresa Ulyate6 Comments

I am always on the look out for new supper recipes that can be rustled up in almost no time at all (anything under 30 minutes is ideal!). This is one of my favourites adapted from a recipe I picked up out of Olive Magazine U.K. a few years ago.

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