Recipe and styling by Nomvuselelo Mncube Photograph by Dylan Swart Serves 4 EASY 1 hr Preheat the oven to 200°C. Roll 1 x 400g sheet defrosted puff pastry out onto a large baking sheet lined with baking paper. Score the edges of the pastry to create a border, then brush with a beaten egg. Bake in the preheated oven until golden, about 20 – 30 minutes. Bring a pot of salted water to a boil. Add 100g asparagus spears and blanch for 3 minutes. Transfer to a bowl of ice water to stop the cooking process, then place on paper…
A newcomer to the mainstream food scene, the Bambara groundnut is an indigenous legume that has been used in traditional African and Indian dishes for centuries. You might…
Recipe by Claire Ferrandi and Dashania Murugas Styling by Claire Ferrandi Photograph by Dylan Swart
Recipe by Claire Ferrandi and Dashania Murugas Styling by Claire Ferrandi Photograph by Dylan Swart\
Vegan meringue is best served within an hour of drying, as it absorbs humidity far quicker than egg-based meringue. As such, this Pavlova will become very sticky the longer it stands.
Print Recipe Champagne and watermelon cocktail Serves: 4 - 6 Total Time: 20 mins Ingredients 750ml (3 cups) fresh watermelon juice (see recipe for instructions) large handful ice cubes, crushed 80ml (⅓ cup) tequila squeeze fresh lime juice 375ml (1. cups) Champagne watermelon wedges, to garnish basil leaves, to garnish lime slices, to garnish Instructions
Cost-effective, sorted in a hurry and delicious – that’s what midweek family suppers should be! Recipe and styling by Nomvuselelo Mncube Photograph by Dylan Swart Serves 4 EASY 50 mins + 2 hrs, to marinate Place 8 chicken drumsticks and 125g store-bought sweet-and-sticky marinade in a large bowl. Toss until the chicken pieces are coated. Cover with cling film and refrigerate to marinate, about 2 hours. Preheat the oven to 200˚C. Line a baking sheet with baking paper. Transfer the chicken to the prepared baking sheet. Reserve the remaining marinade. Arrange 500g potato wedges on the baking sheet and season…
Move over Paleo! There is a new (or very old) healthy-heart diet in town. Say hello to the Mediterranean diet. According to the healthy-living team from Flora, it’s…
A form of lean poultry, ostrich meat is a good source of protein, iron, zinc and selenium. Despite its avian nature, ostrich meat is considered to be a red meat as it has a reddish colour when raw. This red hue is due to the muscle fibres of the meat containing a high concentration of the protein myoglobin, which supports the large amount of oxygen needed for the animal to stand, walk and run. Because of its rich flavour, ostrich meat can be used as an alternative to red meat. It’s also a good option to have for those seeking…
This recipe is an adaptation of an equally delightful terrine created by award-winning cookbook authors and caterers, Jasmine and Melissa Hemsley. Recipe, styling and photograph by Katelyn Allegra…