We have 8 scrumptious braai salad ideas for your next braai! Grape, onion, beetroot and blue cheese salad With a combination of unique texture and a sweet, tart flavour, the ever-popular grape has endless uses. Think wine, jams, jellies, juice, vinegar and grape oil, as well as the perfect between-meal snack, thanks to its vitamin C and K. Recipe here: Grape, onion, beetroot and blue cheese salad Herb-roasted baby potatoes and parsnip basil pesto salad These potatoes are perfectly served alongside a mouth-watering chicken or beef main. We love that it is super easy to whip up. Your…
With roots dating back to 1682, Steenberg Farm is one of Cape Town’s first registered farms and boasts an oasis of elegance and tranquility. In the majestic Constantia…
Lindt LINDOR launches limited-edition Heritage design In celebration of Mzansi’s rich and diverse heritage, Lindt has launched an exclusive limited-edition Heritage-inspired Lindt LINDOR packaging that symbolises South Africa’s…
Enjoy this delectable beef and mushroom cottage pie recipe with hidden veggies for an effortless and nutritious family meal. Beef and Mushroom Cottage Pie with Hidden Veg Made these cottage pies? Tag us @foodandhomesa #CookingWithFH on Instagram! ALSO SEE: Vegan restaurants serving mouth-watering breakfast https://www.foodandhome.co.za/features/vegan-restaurants-serving-mouth-watering-breakfast
This hearty Beef and Mushroom Goulash is an easy, delicious meal that your kids will love! Healthy and flavourful, it’s a weeknight must! Beef and Mushroom Goulash with Rice & Peas Serves 6 Ingredients: 500g stewing beef 1 Tbsp flour 1 onion, finely diced 3 red peppers, cut into 4cm squares 2 cloves garlic, minced 500g baby button mushrooms, halved 2 Tbsp tomato paste 1 Tbsp paprika 1 x 400g tin crushed tomatoes 250ml / 1 cup mushroom stock 80ml / ⅓ cup fresh cream 2 Tbsp parsley, roughly chopped Fluffy white rice, to serve Blanched peas, to serve …
According to a recent Department of Environment, Forestry & Fisheries report, more than 10 million tonnes of quality food is lost or wasted throughout the supply chain annually.…
For the last decade sisters Zainab and Faatimah Paruk, who are both qualified Chefs, have been making their indelible mark on Durban’s collective palate through their catering company, Chilli Chocolate Chefs (CCC) on Musgrave Road. Every meal which has left the CCC premises has been prepared under their precise guidance; and now they are passing on that knowledge to their followers through a luxurious 240-page book simply entitled ‘Bringing It Home’. The Chilli Chocolate Chefs culinary signature reflects Zainab and Faatimah’s commitment to exceptional quality. In August 2022, their lovingly curated recipes were committed to print in their fourth recipe book which…
Pan-fried marrowbones This recipe is a flavourful twist on a classic and family favourite! Try these Pan-fried marrowbones this Braai day! Recipe by Beate Joubert Images and publishing by…
From managing food waste to prepping more efficiently, these are our kickass kitchen hacks for this month. Kitchen hacks #1 -3 How to make pineapple flowers Preheat the oven to 95ºC. Cut the ends off a large pineapple and carefully slice off the tough skin. Using the potato eye remover on a vegetable peeler, remove the brown eyes form the pineapple. Slice the pineapple into very thin discs using a mandoline or sharp knife. Pat the slices dry with a paper towel. Space the slices evenly on a wire rack placed in a baking tray. Dry out in the oven…
We’ve put together the best braai sides for a day of celebration and indulgence. If you are having friends over for a braai, why not serve one of…