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Tom Yum Soup – Very Yummy Indeed. Featured on Expresso Breakfast Show

By |2017-05-08T12:37:56+02:00April 16th, 2012|As Seen On, Featured Articles, Food, Recipe Index, Recipes, Soups & Stews, The Fabulous|

I was invited to present a dish on the Expresso Breakfast show to celebrate the Thai New Year. I am no expert - the cuisine does not form part of my cultural heritage. But, I have been cooking and eating Thai food since my late teens. I decided to prepare a Tom Yum soup, ideal for this drastic change of weather in Cape Town. That lovely balance between sour and hot. Nourishing but not fattening. Flu-blitzing but moreish. Tom Yum soup, that Thai classic -you can control the heat and the zing as you choose. I often use a sachet of Tom Yum paste but enhance the flavour with fresh limes, chilli, lemon grass, dried lime leaves and a little palm sugar.

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Pimms & Star Anise Stewed Dried Pears with Ginger Biscuits – with Nina Timm on RSG

By |2017-05-08T12:40:06+02:00April 12th, 2012|Bread & Savoury Bakes, Featured Articles, Food, Portfolio, Recipe Index, Recipes, The Fabulous|

I also made this dessert, adapted from my Christmassy Pimms & Star Anise Stewed Plums and Cherries with Amaretti Biscuits. This recipe uses dried pears and prunes and ginger biscuits- a more Easter twist on things, I thought. Also, really very easy. A little sticky and messy, but a delight to eat. You can listen to the show this morning with Nina Timm, featuring this recipe at 9 am on RSG on 100-104 FM or online by clicking here.

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Ricotta Double Mushroom Phyllo Pastry Tartlets

By |2017-05-08T11:31:43+02:00February 7th, 2012|As Seen On, Bread & Savoury Bakes, Food, Recipe Index, Starters, The Fabulous|

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.

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The Best of 2011 – a look inside Food and the Fabulous Blog

By |2017-04-11T10:05:56+02:00December 31st, 2011|Portfolio, Review, The Fabulous|

It's been 15 months since the birth of this blog, and now that I've removed myself from our base in Cape Town to spend a few days with our family in Kwa-Zulu Natal, I've been able to reflect on the food-loving year past - overall, a spectacular year. Winning Best Food and Wine Blog at the recent South African Blog Awards, is a recent highlight and one that rounds off a year of intense engagement with food in my kitchen, outside it, and a new partnership with the written word. A RECAP of a delicious year,

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Watermelon Animals – holiday fun for kids

By |2017-04-11T10:09:17+02:00December 29th, 2011|Food, The Fabulous|

Summer and watermelon. I've waxed lyrical about it before (find some related watermelon posts from salads to a vokatini here), and am afraid may launch into the same well-worn but heartily merry jingle each summer anew. Watermelon fish and giraffe are a fun food to make and share with kids. All displayed on beautiful, botanical platterware from Mustardseed and Moonshine

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Cherry Bomb Eton Mess (and sincere thanks)

By |2017-05-08T12:53:24+02:00December 11th, 2011|Bread & Savoury Bakes, Food, Holidays, Recipe Index, Recipes, The Fabulous|

Sincere thanks - SA Blog Awards 2011 and a light but indulgent and ever so slightly boozy fresh and brandy soaked cherry Eton Mess - perfect, chewy vanilla meringues, folds of fluffy, cool kirsch infused fresh cream. Easy to prepare and festively flavoured - Cherry Bomb Eton Mess.

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