Category Archives: Recipes

Chipolatas, apple and butter fried sage

This is a ridiculously easy and unbelievably delicious snack, and is pretty great with mustard.



  • chipolata pork sausages (this also works with full sized pork sausages)
  • 1 apple, sliced
  • a handful of sage
  • a good knob of butter
  • 2 – 3 garlic cloves, finely chopped


  1. Warm up your frying pan and melt the butter. Add the apple, and soften in the pan.
  2. Add the chipolatas, sage and garlic, and cook until the sage is crispy and the sausages are done.




Three citrus whisky and ginger marmalade

As you might have noticed, making preserves is something I really enjoy. So for our wedding favours, my fiance and I decided to make personal gifts that really represented us.

The first of these is a truly delicious three citrus whisky and ginger marmalade – my fiance loves whisky, and I love marmalade, so it seemed a perfect(ly delicious) pairing.


Marmalade is a bit of a mission to make – you need to get rid of all the pith, keep the seeds separate (in a muslin cloth), and soak the rind overnight. But believe me, it’s well worth it.

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How to (humanely) braai crayfish

Crayfish, or kreef as they’re known locally, are a relative of lobster and a pretty great local delicacy. They’re beautifully dark fresh out the water, and turn a striking crimson after they’re cooked. I must admit that I’m not a big seafood eater myself, but my fiance and family love anything with gills and even I tried a few deliciously smokey bites.



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Cream cheese and apricot jam cheat’s Hertzoggies

These insanely delicious cookies are a type of jam thumbprint cookie; with a rich cream cheese mixed into the dough for tanginess and moisture, and a dollop of homemade apricot jam and toasted coconut on top for flavour.


These are also delicious made with my other recipe for strawberry jam.

A Hertzoggie, named after General Hertzog, the SA Prime Minister until 1935, is a traditional South African pastry made with apricot jam, a pastry and a coconut meringue topping (here’s a great recipe if you want to go traditional!). They’re divine but a bit of a mission to make, and I thought the flavours would work perfectly as a cookie with a heck of a lot less hassle.

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Mint and rosemary jelly

Is there anything more delicious than mint and rosemary jelly with some lamb chops? Or even better, a hot roasted lamb leg, dripping with sauce, and the fresh bite of mint jelly with every roasted potato mouthful?


It’s a delicious, ancient combination and it was paired because mint and rosemary help to digest the fatty components from a meaty dish like that. I love how intuitive these age-old combos are, and that there is an inherent, if unknown, logic behind these pairings.

This recipe is based on the apple jelly recipe – that’s the base jelly that we add flavouring to.

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