It’s no secret that I love galettes. These free-form tarts are rustic yet elegant, and make wonderfully satisfying comfort food. For this recipe, I used golden, flaky puff pastry, which works beautifully with the creamy chicken topping. Best of all, there’s no need for a pie dish, blind baking or perfectly neat edges – the relaxed, free-form nature of a galette is all part of its charm.
This warming and creamy soup is just what you need to keep you toasty during this very cold spell. In Cape Town the sun has been shining these last few days, but make no mistake… it’s icy out there! You can’t beat the flavour of home-made soup, and the bonus of making a big batch is that you can freeze the leftovers for another day.
Yotam Ottolenghi’s “Plenty” contains a wealth of vegetarian recipes and is a fantastic resource not only for vegetarians but for those wanting to include more veggies in their diets. Stuffed inside my copy of the book is a piece of paper on which I’ve scrawled the names of the recipes I want to try out first… needless to say the list is rather long! These delicious leek fritters are from the “Funny Onions” chapter.
Cupcakes & Couscous 