Recipes

Subterms

    More stories

    • 125 Shares

      in diet and nutrition

      You’re About To Get Addicted To This Rose-and-Raspberry Lemon Tart

      by

      A fresh dessert is always a good idea, especially when it marries flavours that you wouldn’t have imagined coming together. We’ve picked this delectable creation from award-winning Chef Monché Muller‘s book Harvest Table: A Culinary Journey Through The Wine Regions Of France, Italy, Spain And South Africa. Let’s jump right in!READ MORE: This Braai Dessert Is So Simple Even Kids Can Make ItRose-and-Raspberry Lemon Tart from Harvest Table Book

      Harvest Table: A Culinary Journey Through the Wine Regions of France, Italy, Spain and South Africa

      Chef Monchè’s book blossomed from a casual conversation about good food and wine into a much-loved project that tells many magnificent stories about ingredients, communities, local producers and the people behind Oddo Vins et Domaines wines. The recipes, some traditional and some curated especially for this book, are an ode to some culinary regions in France, Italy, Spain and our very own South Africa.

      READ MORE: You Need To Try This Easy Air Fryer Milk Tart Recipe ASAP

      Rose-and-Raspberry Lemon Tart

      Chef Monché Muller

      Course Dessert

      Servings 8

      1 Food processor1 Tart Dish
      For the crust180 g Cake flour55 g Icing sugar¼ tsp Salt115 g Cold butter, cubed 1 Egg½ Vanilla extractFor the filling125 g Raspberries 100 g White sugar 3 Eggs125 ml Lemon juice 2 tsp Lemon zest90 g Cold butter, cubed 2 tsp Rose waterFresh raspberries, to decorate
      To make the crust, place the flour, sugar and salt in a food processor. Blend for a few seconds, then add the butter and blend until the mixture becomes crumbly.Add the egg and vanilla and continue pulsing until the mixture starts to come together. Do not overmix.Turn out the pastry dough onto a lightly floured surface and shape into a ball. Flatten slightly to form a disc, cover in cling wrap and refrigerate for 1 hour.Roll out the pastry to a thickness of 5 mm, then place in a greased 22 cm tart dish, trimming off any excess. Cover in cling wrap and freeze for 30 minutes.Preheat the oven to 190°C and place a rack in the centre of the oven. Prick the pastry dough using a fork, line with parchment paper, add baking beans and blind bake for 15 minutes. Remove the beans and paper and bake for a further 15 minutes until golden. Allow to cool completely.To make the filling, blend the raspberries in a blender, then strain through a sieve to remove the seeds.Whisk the raspberry purée with the sugar, eggs, lemon juice and lemon zest in a saucepan. Place over a low heat and stir using a wooden spoon for 1 minute.Add the butter while stirring until well combined. Cook for 5–7 minutes, or until the mixture is thick enough to coat the back of the spoon.Strain the filling through a sieve, add the rose water and stir. Place a sheet of cling wrap directly on the surface and refrigerate for 1 hour.Preheat the oven to 190°C. Fill the baked tart crust with the filling and smooth the top. Bake for 20 minutes, then remove from the oven, cool to room temperature for 1 hour, then refrigerate for 2 hours.Decorate with fresh raspberries to serve.

      Keyword Lemon Dessert, Rasberry

      Latest Recipes To Try: More

    • 138 Shares

      in diet and nutrition

      The Steak Recipe Guests Will Still Be Raving About Weeks Later…

      by

      The tri-tip steak has become increasingly popular for its great beefy taste and tender chew – and is usually a tad cheaper than its other flavour-packed counterparts such as rib-eye. A lean cut of meat with a fairly decent amount of fat, it is ideal for the grill or braai stand and adopts the flavours of other ingredients quite easily. READ MORE: 21 Amazing Protein Sources That Aren’t Meat (And Taste Great)Tri-Tip Steak With Salsa Verde Recipe

      Tri-Tip Steak With Salsa Verde

      Nutritional Facts: About 392 cal, 26.5 g fat (7.5 g sat), 35 g pro, 466 mg sodium, 2 g carb, 1 g fibre. 

      Prep Time 45 minutes mins

      Course dinner, Lunch

      Servings 4Calories 392 kcal

      900 g Tri-tip steak, trimmed4 Tbsp Olive oil, divided1 tsp Smoked paprikaKosher salt and pepper1 cup Parsley leaves½ cup Basil leaves3 Tbsp Capers, drained½ small Clove garlic, pressed2 tsp Dijon mustard½ tsp Honey
      Heat grill to medium-high. Rub tri-tip with 1 Tbsp oil, then paprika and ½ tsp each salt and pepper.Grill, turning occasionally until browned on all sides and cooked to desired doneness, 18 to 25 mins depending on size of tri-tip. It’s medium-rare when instant-read thermometer inserted into thickest part of meat registers 55℃. Transfer to cutting board and let rest at least 10 mins before slicing. Meanwhile, in mini food processor or blender, pulse parsley, basil, capers, garlic, mustard, honey, ¼ tsp salt and ½ tsp pepper until finely chopped. Add remaining 3 Tbsp oil and pulse to combine. Serve with steak. 

      Photographed By MIKE GARTEN Prop Styling By ALEX MATA Food Styling By SIMON ANDREWS

      Keyword Salsa, Steak

      Nutrition Facts: About 392 cal, 26.5 g fat (7.5 g sat), 35 g pro, 466 mg sodium, 2 g carb, 1 g fibre. READ MORE: 9 Obvious Signs You Lack Iron And Need To Change Your Diet ASAPMore stories to read… More

    • 125 Shares

      in diet and nutrition

      The Grilled Chicken Meal You’ll Be Eating All Summer Long

      by

      Rich in vitamins, high in protein and a great source of minerals, chicken also has a bonus serving of healthy fats to keep you going for longer. Chicken is also incredibly versatile and can be prepared in so many ways – from roasting and air-frying to being braaied. It lends itself really well to far more flavours than beef, making it the perfect addition to any braai.READ MORE: 17 Foods That Fight Spring AllergiesGrilled Chicken Caprese RecipeBelow, find one more chicken recipe to add to your repertoire of healthy and convenient meals to make!

      Grilled Chicken Caprese

      Prep Time 20 minutes mins

      Course dinner, LunchCuisine Italian

      Servings 4Calories 494 kcal

      1 Mixing Bowl1 Serving Platter
      Canola oil for grill grates1 Tbsp Red wine vinegar3 Tbsp Plus 2 tsp olive oil, divided Kosher salt and pepper Small fresh basil leaves1 small Shallot, finely chopped1 cup Corn kernel, from 1 large ear or frozen and thawed470 g Mixed-colour grape or cherry tomatoes, halved 170 6 Boneless, skinless chicken breasts¼ cup Fresh mozzarella, sliced
      Heat grill to medium-high. Clean grill and lightly oil with canola oil. In bowl, whisk together vinegar, 3 Tbsp olive oil and 1/3 TSP each salt and pepper; stir in shallot. Add corn grape tomatoes and toss to combine; set aside. Rub chicken with remaining 2 tsp oil, season with 1/2 tsp salt and 1/4 TSP pepper and grill until cooked through, 4 to 6 mins. per side. Arrange chicken, sliced tomatoes and mozzarella on platter. Spoon corn mixture and any juice from bowl over top, then sprinkle with basil. 

      Photographed By MIKE GARTEN Prop Styling By ALEX MATA Food Styling By SIMON ANDREWS

      Keyword chicken

      Nutrition Facts: About 494 cal, 28 g fat (9 g sat), 26 g pro, 630 mg sodium, 17 g carb, 4 g fibre.READ MORE: This Crispy Apple Chicken Casserole Is Ultimate Comfort FoodMore stories to read… More

    • 200 Shares

      in diet and nutrition

      Dessert On The Braai? Nail It With These Easy BBQ Strawberries With Black Pepper Honey Glaze

      by

      The braai shouldn’t just be reserved for big cuts of meats and hearty sides. Fire can create magical desserts, too. Allow us to present you with this braai dessert recipe from beloved South African chef Reuben Riffel. It’s simple, sticky, saucy and sweet; everything you want from a dessert.READ MORE: More Braai Dessert Recipes Here! Try These Mini Chocolate Braai Pies“When you’re sitting around a braai to eat and keeping the coals alive while you set the world to rights, you might as well turn to the fire for dessert as well. This is a playful way of taking fresh strawberries to another level. Best when they are in season and bursting with flavour from the sun… the larger the berry, the better,” explains Reuben Riffel. Riffel is the creator of this recipe that can be found in his brand-new cookbook Braai.

      “The recipes in this book are the tried and tested ones that got the thumbs up from friends and family, and range from incredibly simple to more creative. You’ll find different meats and seafoods, loads of vegetables and salads… and a good helping of quick and easy snacks to keep everyone happy kuiering by the fire while you cook the main event,” says Riffel.

      READ MORE: These Gingerbread “Ice Cream” Sandwiches Will Be Your New Go-To TreatReuben Riffel’s Easy Braai Dessert Recipe

      BBQ Strawberries with Black Pepper Honey Glaze

      Reuben Riffel

      When you’re sitting around a braai to eat and keeping the coals alive while you set the world to rights, you might as well turn to the fire for dessert as well. This is a playful way of taking fresh strawberries to another level. Best when they are in season and bursting with flavour from the sun… the larger the berry, the better. 

      Prep Time 5 minutes minsCook Time 10 minutes mins

      Course DessertCuisine Braai, South African

      Servings 6 people

      24 Large, plump strawberries with stems attached4-6 Skewers (if wooden, soaked in water)Vanilla ice-cream, for serving Black Pepper Honey Glaze1 cup Honey1 tsp Fresh ginger, grated2 Tbsp Balsamic vinegar2-3 Tbsp Ground black pepper (to taste)
      Preparing the GlazePreparing the StrawberriesGrill the StrawberriesPrepare very hot coals.Grill the strawberries, turning the skewers from time to time, giving them another brush of syrup with each turn, for about 4-5 minutes or until they start to caramelise.

      Keyword braai, dessert, Easy Meals, Fruits, Healthy Recipes, south african recipe

      More Recipes: More

    • 113 Shares

      in diet and nutrition

      Cast-Iron Spinach And Artichoke Dip, Perfect For Any Gathering

      by

      Whether you’re hosting your in-laws, colleagues, your former high school mates or self-care Sunday with the girls, this spinach and artichoke dip is easy enough on the palette to be liked by all and is perfect for any gathering.READ MORE: These 7 Delish Pasta Sauces Also Burn Fat And Boost Your HealthSpinach and Artichoke Dip Made Easy

      Cast-Iron Spinach & Artichoke Dip

      Whip up this creamy Spinach and Artichoke Dip for an easy, crowd-pleasing appetiser that’s perfect for game day or a cosy night in.

      Prep Time 45 minutes mins

      Course Side Dish

      Calories 386 kcal

      1 Cast-iron skillet
      Canola oil, for grill grates220 g Cream cheese, at room temp½ cup Sour cream1 tsp Lemon zest plus 3 Tbsp lemon juice1 large Clove garlic, grated56 g Parmesan, grate (About ½ cup), dividedKosher salt and pepper400 g Artichokes, drained and chopped250 g Frozen leaf spinach, thaw and squeezed dry1 small loaf Country bread, sliced3 Tbsp Olive oil
      Set up grill for direct and indirect cooking and heat to medium. Once hot, clean and lightly oil grates with canola oil. In bowl, combine cream cheese, sour cream, lemon zest and juice, garlic, ¼cup Parmesan and ½ tap each salt and pepper. Fold in artichokes and spinach. Transfer to 20 cm cast-iron skillet.  Top with remaining ¼ cup Parmesan and cover with aluminium foil. Place skillet over indirect heat and cook, covered, 10 mins. Remove foil and rotate skillet, keeping over indirect heat; cook uncovered, until bubbling and golden brown, 18 to 20 mins. Remove from grill.Drizzle bread with olive oil and grill on direct heat, turning occasionally, until crisp, about 1 min.  Serve with dip. 

      Photographed By MIKE GARTEN Prop Styling By ALEX MATA Food Styling By SIMON ANDREWS

      Keyword Artichoke, Spinach

      Nutrition Facts: About 386 cal, 28 g fat (12 g sat), 11 g pro, 787 mg sodium, 24 g carb, 2 g fibre. READ MORE: How To Go Vegan: 15 Easy Nutritionist-Backed TipsMore stories to check out… More

    • 125 Shares

      in diet and nutrition

      Samp & Beans (Umngqusho), Exactly How Your Gran Made It

      by

      First things first, samp and beans is not the type of dish you can cook when in a hurry. An African staple, with different versions found throughout southern Africa, both dried samp and dried beans need to be soaked before cooking – a process that slashes the cooking process in half. Below, cookbook author and TV chef Liziwe Matloha teaches us how to make this African classic! READ MORE: Chicken Necks, Feet And Gizzards For A Taste Of Home

      About Dinner At Matloha’s by Liziwe Matloha

      In this book, you’ll find recipes for all times of the day and every season. From oxtail stews that’ll remind you of your grandmother’s cooking to salads and soups – plus everything in between, Dinner At Matloha’s will cater to your every craving whether nostalgic, modern or simple.

      Let’s Make Umngqusho:PS: Seen #GutHealth all over your social media lately and want in? Samp and beans are jam-packed with fibre which is known to aid digestion and improve gut health.

      Umngqusho (Samp & Beans)

      Liziwe Matloha

      Course Side DishCuisine South African

      Servings 4

      1 Casserole Dish
      2 cups Dried samp1 cup Dried sugar beans2 tbsp Chicken stock powder2 Bay leaves3 cups Warm water5 tbsp Butter cut into cubesSalt and ground black pepper to taste
      1. Place the samp and sugar beans in a large bowl. Cover with warm water and leave to soak overnight, or for at least 4 hours. Drain the samp and beans and rinse briefly. Place in a large pot and cover with 3–4 cups water. Place over low heat and simmer for about 40 minutes, until just tender. 2. Drain the cooked samp and beans and return to the pot along with the chicken stock powder, bay leaves and salt and pepper to taste. Add 3 cups (750ml) warm water.3. Cook over low to medium heat for 45–50 minutes, until the samp and beans are soft and tender (add extra warm water if necessary). 4. Stir the butter into the warm umngqusho before serving.

      More recipes on our site: More

    • 125 Shares

      in diet and nutrition

      Chicken Necks, Feet And Gizzards For A Taste Of Home

      by

      A great source of collagen, chicken feet are touted as skincare’s best kept secret. They consist mostly of connective tissue — skin, cartilage, tendons and bones. Chicken feet may not only improve skin health and appearance, but may help reduce your body’s joint pain. Below, TV chef, author and food editor Liziwe Matloha shows us how to prepare a chicken feet, gizzards and chicken neck mix that might just turn into a regular in your kitchen.Dinner At Matloha’s by Liziwe Matloha

      About Dinner At Matloha’s by Liziwe Matloha

      In this book, you’ll find recipes for all times of the day and every season. From oxtail stews that’ll remind you of your grandmother’s cooking to salads and soups – plus everything in between, Dinner At Matloha’s will cater to your every craving whether nostalgic, modern or simple.

      Chicken Necks, Gizzards and Feet Recipe“You can buy packets of cleaned and prepared frozen chicken necks, gizzards (known as ‘magies’) and feet from the supermarket. However, if you’re faced with having to clean them yourself, you might need to find someone to show you how to make them ‘ready for the pot,” advises Matloha.

      Chicken Necks, Gizzards and Feet

      Liziwe Matloha

      Servings 4

      1 Casserole Pot1 Knife
      250g Chicken gizzards250g Chicken necks350g Chicken feet1 Medium Onion, chopped1 tsp Salt2 Tbsp Mild curry powder1 tsp Peri-peri powder1 tsp Dried rosemary, origanum or mixed herbs  1 cube Stock cube Salt and ground black pepper to taste
      Place the gizzards in a pot. Cover with water and add 1 tsp salt. Bring to a boil and cook for 30 minutes, or until just tender. While the gizzards are cooking, place the necks and feet in a separate pot, along with the onion, curry powder, peri-peri powder, dried herbs, stock cube and salt and pepper to taste. Cover with water. Bring to a boil and cook on medium heat for 40 minutes. At the end of the cooking time, add the cooked gizzards to the pot with the necks and feet. Continue cooking for a further 15 minutes (top up with a little boiling water, if necessary), until you have a rich, glossy gravy. Serve with pap or samp.

      “You can buy packets of cleaned and prepared frozen chicken necks, gizzards (known as ‘magies’) and feet from the supermarket. However, if you’re faced with having to clean them yourself, you might need to find someone to show you how to make them ‘ready for the pot,” advises Matloha.

      More recipe ideas: More

    • 138 Shares

      in diet and nutrition

      This Rooibos And Apricot Baked Pears Recipe Is Packed With Antioxidants

      by

      We love it when a crazy-tasty recipe is also good for us. Rooibos really is a health hero! It improves insulin sensitivity, reduces the risk of developing type-2 diabetes (and associated cardiovascular disease), helps maintain healthy blood pressure and prevents blood clots.READ MORE: It’s Immune-Boosting Benefits Are Legendary, But There’s Even More To A Cup Of Rooibos Than ThatRooibos And Apricot Baked Pears RecipeSoothing, healing and full of youth-preserving antioxidants, rooibos teams up with another SA favourite – apricot jam – to lend colour, flavour and extra goodness to baked pears. Serve them as a wholesome dessert or have them for breakfast with low-fat plain yoghurt and granola.

      Rooibos And Apricot Baked Pears

      Serve these baked pears as a wholesome dessert or have them for breakfast with low-fat plain yoghurt and granola.

      Prep Time 5 minutes minsCook Time 40 minutes mins

      Course Breakfast, DessertCuisine South African

      Servings 2 servingsCalories 279 kcal

      2 pears1 cup rooibos tea hot strong½ cup apricot jam1 vanilla pod
      Preheat the oven to 200°C.Add the apricot jam and tea to a baking dish and stir until well combined. Scrape the vanilla seeds out of the pod and add both seeds and pod to the baking dish.Peel and halve the pears and arrange cut-side down in the baking tray.Cover the dish with foil and bake for 20 minutes. Remove the foil, turn the pears and bake for another 20 minutes.Serve warm.

      Keyword rooibos

      Serves 2. Per 348g serving: 1 170kJ, 0g fat (0g sat), 75g carbs, 35mg sodium, 6g fibre, 1g proteinFinally, a beetroot chocolate cake recipe that actually tastes great. Plus: 6 smoothie recipes that pack all the goodness. More