Archive for the ‘Starters’ Category

As Seen On, Food & Fab Endorsed, Food & Travel, Mediterranean Delicacies, Recipes, Red Meat, Salad & Snacks, Starters

Mini beef and pepper stacks, based on a very special döner kebab eaten in Istanbul.

Destination Meals, Food & Fab Endorsed, Food & Travel, Mediterranean Delicacies, Recipes, Seafood, Starters

A snapshot of Mikrolimano in Piraeus, Athens and a recipe for unconventional but utterly scrumptious dolmades.

Recipes, Salad & Snacks, Starters, Vegetarian

Tomato ‘caprese’ stacks using gorgeous ‘exotic’ varieties.

Bread & Pastry, Food & Fab Endorsed, Food & Travel, Mediterranean Delicacies, Recipes, Soups & Stews, Starters, Vegetarian

Today, I want to share an ajoblanco or white gazpacho soup, popular around Spain in summer and perfect for our fiery South African festive season. While ajo means garlic in Spanish, what makes this soup distintive are the almonds used.

Recipes, Salad & Snacks, Starters, Vegetarian

Reflections on home economics and how to make cheese puffs from choux pastry.

As Seen On, Featured Articles, Food & Travel, Recipes, Salad & Snacks, Starters, Vegetarian

A ready for summer Steamed Asparagus salad on Sweet Potato Hash with a Saffron Yoghurt Sauce – food props from Chefchaouen and reflections on the Blue City, including my travel guide with top tips and favourite photos.

Food & Travel, Recipes, Seafood, Starters

A gambas pil pil style prawn, atop herbed cheese, crunchy veg and a ras-el-hanout couscous nest – a fresh take on 3 weeks of travel- Costa Brava – Granada – Morocco. Hello Cape Town Summer!

Recipes, Starters, Vegetarian

Mushrooms and garlic butter. A dash of cream. Sea salt. What was once a bland chunk of fungi now becomes a morsel to savour, delicious juices and lip smacking ensue.Wrap them up in parchment paper for a fun baked starter.

As Seen On, Food & Fab Endorsed, Recipes, Sasko, Starters, Vegetarian

In this recipe I used the Sasko Flour Quick Treats Bran Muffin Mix in combination with grated sweet potatoes to make a rosti. I think this combination would also work well using peeled, mashed sweet potato with the mix to make a fat flap jack, also to be served with smooth, salty snoek or smoked snoek paté or even a thick dollop of creme fraiche. I served this with lemon zest which always adds such lovely lift to dishes sweet and savoury.

As Seen On, Bread & Pastry, Starters, The Fabulous, Vegetarian

I was asked to be a part of the Afrikaans lifestyle programme Pasella and to showcase a cheese not often used. I chose Ricotta cheese and made these very simple ricotta cheese and double mushroom tartlets- using fresh and dried mushrooms, rehydrated for double the flavour in a crispy phyllo outer. I drizzled them lightly in a lovely white balsamic truffle glaze I brought back from Andorra last week.