I have mentioned, often, how much I enjoy autumn. There is, however, a chill in the air, so the menu moves to hearty, warm and warming meals. Sometimes, dishes hark back to our respective childhoods, with the key ingredient one that is now mostly shunned. … More Big bird liver
I cant’ remember exactly how long I’ve known Helen; it doesn’t really matter. we have re-established a virtual friendship with at two, no, three things in common: a fondness for things feline, a penchant for wine with an enforced aversion to reds and an enjoyment of cooking. … More Helen’s Red Roasted Soup
What set this week apart, was not the public holiday, spectacular sunsets or the new project, but that people came knocking on our door looking for two of the products that I make and sell at the market. … More Jammin’ with chillies
Those of you who follow my blog know that at the height of summer and into autumn, we are blessed with a surfeit of produce, not just by our own garden, but also by the local farmers who are happy to share produce that they cannot send to market or to the local cannery. here are only so many fresh plums one can eat, variations of plum salad that one can do, so the obvious solution was to bottle or some how preserve them. … More Sugar and spice
Two weekends ago, being Easter and a long weekend, the market regulars took it upon themselves to do something a wee bit different for the Saturday Market. What could I do that was different, and which didn’t need “instant” cooking? … More Scotch Easter Eggs in Africa
When I met The Husband, he fended for himself and it wasn’t long before he informed me that a kitchen should never be without onions and tomatoes: no tasty main meal (other than breakfast), could exclude onions. Add tomatoes, he maintained, and you have the basis of a good meal. Then last Saturday, I was given five kilograms of overripe tomatoes! Perfect. So, I set to on Sunday, prepared for a long day – it’s a two-step process – not difficult, but long (and which is partly why I didn’t get this out last week). … More Passata – squashed, saucy tomatoes
It’s the time of year when Sannie Boervrou’s generosity knows no bounds. Call them what you will, courgettes, zucchini and not-so-baby baby marrows, I’ve been making pickles, salad and this year, zoodles. … More Zoodle Doodles
I’m in a pickle: in my day job, we are reaching the end of a project which means that a deadline is looming. My week was long, very hot and I had writer’s block. I’m tired. My colleagues are tired and stressed. A bit of a pickle. And pickles need time. I’ve not had much of that lately, it seems. … More A pretty pickle (or two…)
Words fascinate me. With my recent foray into making chutney, where did the Afrikaans word, “blatjang” come from?
Before I had satisfied my curiosity, Jan Boer presented us with a huge quantity of, yellow cling peaches.
Windfalls. They really were. In every sense. … More Windfalls and Wondrous Words
This is a favourite summer supper, based on a Thai beef salad. The Husband who, as regular readers know, is a dedicated, salad-eating carnivore, responded to my first suggestion of an ostrich meal with, “Why would I want to eat ‘big chicken’?” … More Thai – African Style