Looking for an elegant idea to impress your guests with? Prepare these homemade pizzas – blanco style, without the traditional tomato sauce. The flavour pairings of these two pizzas toppings are an interesting twist, but so good!
Bobotie! Everyone has their version of this South African favourite – a mince dish with typical Cape Malay seasonings and baked with an egg custard on top. This is my version, which I developed for AMC Cookware’s recipe book, The AMC Book years ago and it remains my go-to recipe.
A warming chicken broth with deep Asian-inspired flavours and veggies is ideal as a comforting winter meal. Miso paste is a well-known, nutritious Japanese seasoning made from fermented soy beans. It sounds a little different but is so flavourful. Once you try it, you’ll want to add it to everything.
In South Africa we love to braai! So, it’s great to have a good marinade on hand. This curry marinade will be as good on chicken, pork or beef. You can even make delicious sosaties (kebabs) with this marinade. The perfect recipe to make for the public holiday tomorrow!
’n Yskoue stukkie kerrievis met ’n broodjie (om die sous op te ‘vee’) en slaai, is ’n bekende en baie gewilde Suid-Afrikaanse ete. Party mense ken dit as gepiekelde vis, maar hoe jy dit ook al noem, dit bly smullekker. Die resep is dalk ’n bietjie meer moeite as om vis net in die pan te braai, maar dit hou uitstekend in die yskas en is ’n gerieflike ete om byderhand te hê.
Die speserye in die kerriesous is aromaties en is ’n heerlike kombinasie van geure saam met die soetsuur smaak van die konfyt en asyn – beslis iets wat Suid-Afrikaners altyd geniet. Daar is verskillende maniere om kerrievis te maak, maar ek verkies om die vis eers te panbraai en dan in die sous te marineer. Dit kan vir 5-7 dae in die yskas hou of selfs langer as jy dit in ’n gesteriliseerde bottel verpak en só in die yskas hou.