This is one of those recipes that always makes me feel good about myself. Apart from being 100% plant-based, you waste almost nothing! I’m always so surprised at how easy hummus is to make, but the real game changer for me here is the carrot leaves, which most people throw away. And what a shame! …
BABY COS LETTUCE, ROASTED LIMES AND HUMMUS SALAD Read More »
Summer is for light and breezy, easy-peasy puddings. Enter the Molotov, a Portuguese meringue pudding. It’s like eating a cloud, and lends itself so perfectly to caramel and tropical flavours, like pineapple or mango. The best part? All you need is eggs, sugar and water – plus whatever you’d like to top it with. <img …
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 cooking. There’s just so much of it! The Gateau St Honoré originated in 1847 – a very exciting century in French cuisine on the whole where many of the most …
THE TIMELESSNESS OF FORMAL DINNERWARE These days, you very seldom need to pull all the stops when setting a table, at least not when it comes to the degree of formality you should resort to. But here’s the thing: if we unlearn the old skills – those mainstays we always had at our fingertips when …
The aromas I enjoyed while trying this out took me right back to my childhood and the joys of spending Christmas with my loved ones.
A GREAT KALAHARI FEAST Exactly four years ago, over a December holiday that I will never forget, I began sketching the outlines of my vision for Klein JAN on a paper serviette at a small eatery in Cape Town. I had that serviette framed, and it still hangs in my office today as a reminder …
As I start to think ahead to upcoming Christmas celebrations and all of the favourite festive season staples, I’m drawn to one of the ultimate classics, the chicken pie. It’s a timeless favourite and crowd pleaser that has so much potential for playing around and adding a fun twist or two. This season I’ve tried …
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, particularly in its cuisine. These lamb pies always take me back to those Karoo road trips on the way to the Kalahari while we were …
As we start to think of our festive feasts – and gathering again – we’ll definitely be revisiting the classics, but it’s also a great opportunity to try something new, especially when trying to think of what to do with our leftovers. This recipe puts a fresh spin on the classic bobotie, and makes for …
FRIED BOBOTIE BALLS WITH CORIANDER MINT YOGHURT SAUCE Read More »
Since my take on Zoo Biscuits – that childhood classic that only born and bred South Africans seem to get – first made its début on JAN Season 2, I’ve had so many people asking me for the recipe. Well, it’s changed a bit since then with a deliciously fruity twist, but the basic idea …
