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MY AT-HOME RECIPES

EASY PEASY
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 ...
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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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JAN - Hertzoggie Date Tarts-Feature

Kaiing and Krummelpap Hertzoggie

The moment you start blurring the line between sweet and savoury, big things happen. Take the braaibroodjie macaron, for instance. It’s been a JAN signature ...
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JAN-Chocolate and Beetroot Gateaux

Chocolate Mousse with Beetroot Marshmallow

This delectable charmer challenges our idea of what constitutes a dessert (just when we thought beetroot had no more surprises left up its sleeve)
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JAN-Cauliflower and Parmesan Gratin

Cauliflower and Parmesan Gratin

Few things crank up the comfort factor quite like a potato. But whenever I opt for a starchy spud, I often ask myself whether I’ve ...
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JAN - High Tea-Custard Choux Buns

Quince Preserve with Caramel and Custard Choux Buns

You don’t have to be a pastry chef to put together a glamorous high tea.
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MELKTERT AND MOERKOFFIE MACARONS

As much as I love France – and have made a home here – I always find I crave the tastes of home most the ...
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APPLE & OLIVE OIL CAKE

I’ve so often been told that the best apple to use in an apple cake is a Granny Smith, I suppose because of the way ...
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Jasmine Rice, Coconut & Rose Macaroons

Apart from an extra “o”, the main difference between a macaroon and a macaron is in the main ingredient. Where macarons (French) are made with ...
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BROWNIE MIGNARDISES WITH A MALVA TWIST

This is a marriage of two greats. On the one hand, you’ve got that gooey, chocolatey richness of a brownie; on the other, that unmistakable, ...
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PUMPKIN BUTTERMILK RUSKS

Every now and again, you come up with an idea that ticks all the boxes. It’s usually so simple that you have to stop to ...
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GLASS APPLE CHEDDAR CHEESE BISCUITS

I love marrying a variety of flavours. It just makes that first bite so multilayered and satisfying.
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OUMA MARIA’S MERINGUE CAKE

This meringue cake – with its crispy shell and soft interior – was always a feature at our Easter table.
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BREAD PLATTER

There comes a time when putting a cheese platter together feels a bit “seen one, seen ‘em all.” You can get inventive with your selection, ...
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GATEAU SAINT HONORÉ

I do love indulging in a bit of history and heritage when it comes to food, which is one of my favourite things about French ...
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MELKTERT AND MOERKOFFIE MACARONS

As much as I love France – and have made a home here – I always find I crave the tastes of home most the ...
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Milk Tart and Apple Crumble Ice Cream

One of the first dessert treats I learned to bake was an apple crumble. Less fussy than an apple pie or Tarte Tatin, but deliciously ...
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CHOCOLATE BREAD AND BUTTER POPS

If I had to make a list of my ten favourite recipes, which I’ve never done, I’d say about seven of those would stem from ...
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Jasmine Rice, Coconut & Rose Macaroons

Apart from an extra “o”, the main difference between a macaroon and a macaron is in the main ingredient. Where macarons (French) are made with ...
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BROWNIE MIGNARDISES WITH A MALVA TWIST

This is a marriage of two greats. On the one hand, you’ve got that gooey, chocolatey richness of a brownie; on the other, that unmistakable, ...
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KOEKSISTERS

After all these years, the koeksister – in all her glory – has found a home in my recipe library. You’ll find her at (almost) ...
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RICE CAKE WITH MUSCADEL-SOAKED SULTANAS AND FIGS

The traditional rice cake hails from Italy, where they made this sweet, textured delight with risotto.
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THREE CLASSIC PIES

Having lived in France for the best part of a decade, I recently realised just how much I miss an old-fashioned, honest-to-goodness, homemade pie. Of ...
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Fried chorizo & red onion

I love those festive times of the year when we find all sorts of reasons to get together, cook lavishly and kuier like there’s no ...
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Baked figs with blue cheese & parma ham

There’s a lot I miss about home when i’m in France, but my...
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Steak tartare

There’s a theatre to steak tartare. As with all the finer things in life, it calls for only the finest quality ingredients. If ever you ...
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Oxtail Pie

Oxtail is the quintessence of slow cooking.
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GAMMON WITH MARMITE HONEY GLAZE

When planning your Festive Feast, you want something ryk...
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Potato Salad with Smoked Salmon, Egg and Crème Fraîche

An effortless classic, perfect for the summer.
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Pilchard frikkadels wrapped in cabbage leaves

If there really is a country on earth that has not come up with some version of a frikkadel wrapped in cabbage, they have likely ...
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Rooibos-smoked trout with minted peas & truffle mayonnaise

Most people think of rooibos strictly as a tisane – as a naturally caffeine-free alternative to black tea – but I love exploring new ways ...
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SALT-CRUSTED BAKED SEABASS

Any fish can be cooked whole in salt. We use seabass, but whole salmon is just as divine. <svg xmlns="http://www.w3.org/2000/svg" width="382.475" height="441.661" viewBox="0 0 382.475 ...
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CHICKEN AND PRAWN KATSU

Talk about love at first bite! Don’t quote me on this, but I would imagine the Japanese “katsu” is an Anglo-Japanese word for “cut”, as ...
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Tuna custard

There’s a general consensus that the microwave oven has no place in a serious cook’s kitchen. The stigma seems to be that it’s the lazy ...
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PRAWN CANNELLONI WITH NAARTJIE BEURRE BLANC

True cannelloni are tubular in shape, but in this case, they were made by lining up and alternating individual strings of black and white spaghetti. ...
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Carrot and Dried Cranberry Salad with a Sparkling Wine Dressing

a fresh, naturally sweet and crunchy side that goes with just about anything. I can’t think of a better summer snack.
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Napoletana Sauce

Of all the Italian sauces, though, the Napoletana is my favourite.
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BAKED JEWELLED RICE CAKE

When cooking for friends or family, we often plan around the main attraction
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MUSHROOM MACARONS

While some occasions are perfectly content with a simple platter of chips and dip, other occasions may call for a “wow” moment to kick off ...
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Caramel Sweet Potatoes

Patat is Afrikaans for sweet potato, so when calling something a soet patat, you know it’s sweet
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Warm Berry Compote with Rose Water

This is a treat-yourself recipe. It’s so good you’ll want it with everything.
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POTATO AND GRUYÈRE CHEESE PIE

The idea behind this crowd-pleaser comes from the potato bake,
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Fromage blanc with fresh figs, cashews & coconut

I’m honest when I say I’m not the best breakfast person. Normally a shot of espresso, fruit, green veg juice and a glass of water ...
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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. ...
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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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JAN - De Grendel Pinotage- Feature

First Impressions

When crafting the canapés, I like something a little whimsical, something that will put a smile on people’s faces, and few things get me as ...
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Changing Tides

The success of any business depends on the strength of its relationships with other, likeminded organisations. One of the JAN brand’s closest and most enduring ...
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