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MY AT-HOME RECIPES

EASY PEASY
JAN-Caponata Baked Frittata with Asparagus and Granola Salad_Feature

Caponata Baked Frittata

Frittata is a total go-to for me, but I’m always looking for ways to mix it up and surprise myself.

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JAN-Kellogs Smoked Trout Breakfast Salt

Smoked Trout with Poached Egg

The “breakfast salt” in this recipe hits all the right notes, from a comforting Corn Flakes flavour infusion to a welcome kick of crunch.

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Klein JAN_Hanfred Rauch_June 2023-3

Lemon and Rooibos Trifle

When coming up with new recipe ideas, one of my favourite things is to take one idea and flip it on its head. In this case, it’s two things.

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JAN - SPEKKO Winter Salad_Feature

Jerusalem Artichoke Winter Rice Salad

My absolute favourite part about a Jerusalem artichoke is its smell. When it’s raw, it smells like petrichor, the smell of rain falling on dry earth.

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JAN-Lamb and Date Chutney Bredie_Feature

Lamb and Date Chutney Stew

This recipe is my love song to the Karoo and Kalahari. The most comforting meals are often the simplest and most wholesome, and this stew ticks both boxes.

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JAN-Checkers Italian Padkos

Italian Padkos

With a few tweaks, you can turn your padkos into a feast that even an Italian would love.

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JAN-Moerkoffie Melkkos

Koffie Melkkos

On the farm, this was a big breakfast treat, especially on Saturday mornings when there was nowhere to go in a rush.

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JAN - Haddock Velouté--2

Nasturtium and Haddock Soup

My haddock velouté made its début at JAN many years ago and I could see immediately that we had a hit on our hands.

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Carrot Cake Flapjacks

There are some household brands that have been a part of the South African pantry for decades, and with every new generation, with a tweak here and an elevation there, they grow with us.

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Pastorie Chicken Pies

The best thing about one-pot-wonders, like Pastorie Chicken, is the leftovers. When pulled off the bone the day after, you get all that sharp, chutney goodness and a depth of

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Carrot Cake Flapjacks

There are some household brands that have been a part of the South African pantry for decades, and with every new generation, with a tweak here and an elevation there, they grow with us.

GET THE RECIPE

FESTIVE LAMB PIES

When you allow yourself to journey to the Kalahari, you get intimately acquainted with the Karoo. Neither a desert nor a lush landscape, this mystical region is full of treasures,

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OUMA ONDER DIE KOMBERS

I get a lot of inspiration from colour. There’s something about the combination of green and gold that makes me want to jump up and shout, “I love my country!”

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Brown Rice Cigars

For any movie marathon – whether planning a movie night or working your way through a whole franchise over a weekend – finger food is always a winner. There’s something

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MUSSELS AU GRATIN

As the weather in South Africa takes a summery turn, we’re starting to imagine lazier afternoons spent with our nearest and dearest when, let’s face it, food becomes central to

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Sweetcorn and coffee tart

Sweetcorn and Coffee Tart

Every now and again when I return to France, instead of indulging in the array of flaky, buttery masterpieces lining the glowing shelves of their boulangeries, I make something that

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Poké Bowl

First Bloom Poké Bowl

I’ve often found that, the moment you tell someone you’re a chef, they immediately assume you’re all about “spherified” caviars and spuma-gunned foams. That stuff can be a lot of

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JAN-Mise en Place_Feature-2

Mise en Place

Mise en place is so ingrained in modern kitchens that it’s hard to believe there wasn’t always such a system in restaurants.

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JAN-Beyond Organic_Feature

Beyond Organic

We urban dwellers are slaves to our labels. Certified organic, fair trade, free range… when we don’t grow our own, it’s all we have to go on.

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JAN-Taking it Further_Feature

Taking it Further

We so often overlook sauces, stocks, dressings and batters as a bridge we need to cross on the way to putting dinner on the table. But take a moment to consider how versatile they are.

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JAN-J11 Cover_Feature

Food becomes Art

Embark on a culinary adventure and immerse yourself in a world of infinite creativity with JAN the Journal Volume 11.

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