Photo by Andrea Van Der Spuy
I must confess that I am more of a savoury person. I would rather eat a sandwich after a meal than dessert – when will this become acceptable? But life is just too sad without a little sweet indulgence so here is a cake that is delicately sweetened by honey, livened up by some zesty lime, full of fresh, tangy apples and crowned with a creamy natural yoghurt.
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I remember cold winter mornings before school when the only reason I could be persuaded to get out of my warm bed was the smell of the toast. My mom can make magic out of any ingredient and I would lie there trying to guess what topping we would be treated to that day. I was almost always the last out of bed and the toast almost always ended up with me in the car, on my lap while I swapped my sheepskin slippers for school shoes. It was always the best part of the morning – me, my toast and my dad singing silly songs.
Although there are few things that beat good old toast with butter, what I love about toast is that everything tastes good on it! Here are three quick, easy and delicious toast-topping ideas.
Read MorePhoto: Andrea Van Der Spuy
Avo toast is a very personal thing. The balance of salt, sour and pepperiness has to be perfect and perfect is different for everyone which is why these should all be added to taste-level-ecstatic for you. I do think a few extra ingredients make the avocado shine so trust me, give this a try – you will be left with a large grin (and some avo) on your face.
Read MorePhoto: Andrea Van Der Spuy
Minty peas are a solid, old-fashioned concept. The reason your granny made them when you were little and why you are still making them today is that they have perfect chemistry.
Read MorePhoto: Andrea Van Der Spuy
This recipe developed out of my current winter/spring-time obsession with this citrus fruit. Every clemengold is juicy, sweet and so easy to peel. The fruit also smells incredible so after using your hands to peel and gobble it all up, if you forgot to put on perfume this morning, no problem.
Read MorePhoto by Andrea Van Der Spuy
Harvest bowls are the new trendy thing in healthy eating and considering my family’s green-leaning, are right up my alley. The best part is they are so simple. You choose a bunch of your favourite crunchy salad and veg, add a grain, some delicious protein, toss them all into a bowl and top with a juicy dressing. Quick, easy, super tasty and healthy to boot!
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This is just the ultimate Sunday evening comfort food. This is sticky barbecue sauce taken to new heights. The spiciness of the sriracha pairs so well with the smoked paprika and the beautiful flavour of citrus from the oranges. Serve with crunchy baked potatoes, a fragrant lemon yoghurt dressing and some crunchy shaved celery for freshness. If you can, cook this outside, on the fire, it just adds that extra depth of smokey flavour and is just a happy place to be!
Read MorePhoto by Andrea Van Der Spuy
Shakshuka is thought to have originated in North Africa. It’s a dish of eggs, poached in a spicy sauce of tomatoes, chilli, peppers and onion. This local version uses our very own fiery, vegetable-packed, tomato based Chakalaka. I shopped around a bit and found there are many delicious store-bought canned versions so just use your favourite.
It is, traditionally, a breakfast food, but the peppery character of the chakalaka and nourishing heartiness of the eggs served with smoky, crunchy pita breads can definitely be made into lunch, dinner or an anytime snack. The thing I love most about this recipe is its name – it sounds like a magic spell or incantation. And it pretty much is. Follow this recipe and conjure up a breakfast of supernatural magnitude.
Read MorePhoto by Andrea Van Der Spuy
Mieliebrood is one of those good old South African staples usually served as a side at the braai. Personally, I like it plain, hot out of the oven slathered in good quality butter. I like to cook mine in a cast-iron skillet, but the recipe also works perfectly well in a traditional loaf tin.
There’s nothing fancy about this recipe and that is why I love it so much. It’s the kind of thing that you can decide last minute that you’re craving and, provided you have the few basic ingredients in your cupboard, can whip up and pop into the oven in 10 minutes. Then all you have to do is get your butter ready and wait for this perfect, fluffy, sweet loaf to come out of the oven!
Read MorePhoto: Andrea Van Der Spuy
A local take on one of the icons of Italian food, this recipe absolutely shouts balance to me. The weightlessness of the crisp base offset by the creaminess of the mascarpone and the hefty presence of the boerewors is cut through perfectly by the fiery chakalaka and freshened up with the wild rocket. The combination is sublime!
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