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
- Warm up your frying pan and melt the butter. Add the apple, and soften in the pan.
- Add the chipolatas, sage and garlic, and cook until the sage is crispy and the sausages are done.
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.
Continue reading Three citrus whisky and ginger marmalade
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.
Continue reading How to (humanely) braai crayfish
These are quite honestly the best cookies in the world.
Chocolatey, dense and chewy, the go perfectly with a glass of milk and really don’t take too long to make. I adapted the recipe from my favourite food editor, Margie Els-Burger, and added milo and macadamia nuts.
Continue reading Milo and macadamia cookies
Come to mama.
Is there anything more delicious than buttery shortbread with soft, nutty macadamias hiding under the sugary topping? Add a cup of coffee and you have the perfect afternoon snack.
Continue reading Macadamia shortbread
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.
Continue reading Cream cheese and apricot jam cheat’s Hertzoggies
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.
Continue reading Mint and rosemary jelly