This traditional South African sweet treat is actually very simple to make and ever so popular. Use my added twist and get creative by using different types of jams for the filling. A homemade pastry will be ideal, but I used a good-quality shop-bought short crust pastry and it works really well. Just follow the steps to blind bake the pastry cups first, for the best, flaky results.
This simple combination of ingredients truly complements one another and is a beautiful synergy of flavours, colours and textures. The vibrant colours of this salad is enough to make your mouth water. Citrus paired with a minty vinaigrette is a refreshing combination, while the sweetness of the rubies gives it just the right balance of flavours. Enjoy this salad with any protein of your choice.
’n Koolslaai is altyd ’n gewilde bygereg met enige braaivleis. Hierdie weergawe met ’n eenvoudige slaaisous met mosterd en kruie gaan jy beslis weer en weer wil maak. En wie het gesê dit moet altyd met mayonnaise gemaak word. Probeer die verfrissende en kleurvolle weergawe as jy weer lus het vir koolslaai.
‘n Lekkerrrrr sous vir ‘n stukkie vleis moet beslis onder jou gunstelingrespte wees. Maak binnekort dié vingeraflek-lekker marinade! Dis perfek met varkvleis, maar sal ewe lekker op hoender, ribbetjies of steak wees.
A fish marinade made with a touch of apricot jam is well known in South Africa, and is delicious on almost any fresh fish, not just snoek. In this recipe, the jam creates a delicious sweet and sour combination with the lemon, cumin and a touch of chilli – it’s so good! Make this recipe today, it’s perfect to enjoy over this coming Easter weekend.