Archive for the ‘Starters’ Category

Bacon, Brunch, Food & Travel, Recipes, Starters

So, while contemplating how I was going to use the delicate squid ink vermicelli, salts, unusual rices, dried mushrooms, tinned anchovies and the hoard of really lovely chocolate (oh, that required much deep and meaningful contemplation), as well as relate the culinary tales of trotting and discovery, I needed an afternoon snack.
Step in, plump ripe figs, sweet and succulent, sprinkled with Spanish pepper smoked salt, extra virgin olive oil, a blob of fresh ricotta cheese, baked and then topped with crispy bacon bits.

Holidays, Salad & Snacks, Starters, Vegetarian

My lovely friend Ming of Butterfingers blog, invited us to participate in cooking something for Chinese New Year, which falls on 23 January 2012. It’s the year of the Dragon, not only an auspicious year, but the very year she was born in. We made this refreshing salad of cherry tomatoes marinated in a dried plum dressing.

Destination Meals, Indian Food Easy Peasy, Recipes, Starters, Vegetarian

On a recent visit to my folks in Kwa-Zulu Natal, I came upon these alien looking nubbly, wrinkled vegetables (they are actually fruit). I tweeted a photo of them and almost instantly received the reply that they were karela, or bitter gourds. They are tropical or sub-tropical vines, and the fruit vary in bitterness. Popular in South East Asian and Chinese cooking, bitter gourds are valued for their medicinal properties. It’s best to use the young gourds and to follow a strict method of soaking in a saline solution to remove the bitterness. I took a small selection home to Cape Town, much to the amusement of my mother.

Brunch, Recipes, Salad & Snacks, Starters

The potatoes in this dish, are steamed (or boiled) and dressed in a coriander and pistachio pesto that will blow many a standard tater salad dressing out the water and far away. The dressing is enhanced with the bite of spring onions and the freshness of lemon – both juice and zest. Feel free to use almond or walnuts for the pesto if you don’t have pistachios. Pickled quail eggs make a humble potato salad something you want to serve guests at lunch or at a weekend brunch.

Edible Gifts, Featured Articles, Recipes, Starters, Vegetarian

Malaysian Vegetable Pickle- recipe for Yuppie Chef’s Spatula Magazine.

Recipes, Starters, Vegetarian

A touch of spring in winter with a bright, fresh broad bean hummus with lemon zest and mint, served on gorgeous charcoal crackers. A Nigel Slater inspired recipe. With tips on blanching.

Recipes, Salad & Snacks, Starters, Vegetarian

Here, I offer you a winter wonderland salad, filled with the brightest colours and warming ingredients that are as healthy for the body as they are cheering for the spirit- spicy butternut batons, flame-grilled red peppers & pan fried halloumi.

Recipes, Starters, Vegetarian

Courgettes (zucchini) sliced thinly lengthwise and grilled on a griddle pan, served sprinkled with cumin, lemon zest and a well seasoned spiced Greek yoghurt make for a quick, easy and healthy recipe, perfect as a starter or side dish for Meat-Free Monday.

Recipes, Salad & Snacks, Starters

As we continue to enjoy warm days in the Cape, I make a quick, refreshing watermelon salad to be enjoyed as a starter or part of an Autumn feast.

Destination Meals, Edible Gifts, Featured Articles, Midnight Snacks, Recipes, Starters

I share easy recipes to make a simple tapas board with ingredients from your store cupboard and fridge. You can add a few items like my fig and dulce mascarpone or paprika almonds to take it up a notch