South Africans love good oxtail – especially on those wintry nights when the weather cools down.
If you’ve never tried preparing fish in paper parcels, get ready to discover your new, favourite cooking method: “C’est magnifique!”
It is not a proper South African braai without braaibroodjies!
Taste’s like Safari on a plate. Pairs wonderfully with Ernst Gouws & Co Pinotage.
If you are a fan of Moroccan food, this dish will be a treat.
Ingredients – Serves approximately 4-5 guests 5 red bell-peppers, cubed 3 carrots, sliced julienne style 3 fresh chillies, chopped 2 garlic cloves, chopped 1 x 250ml green olives 1 x 250ml chickpeas 1 tablespoon dry chilli powder 5 fresh tomatoes 2 x whole-peeled tomato tins 1.5 tablespoon dry coriander 1 bunch fresh coriander (chopped) 1 1/2 tablespoon […]
The roulade base: 45 ml (3 tablespoons) fine breadcrumbs 15 ml olive oil 200 g baby spinach leaves 45 ml (3 tablespoons) butter 45 ml (3 tablespoons) all-purpose flour 250 ml (1 cup) milk) salt & pepper a pinch of ground nutmeg 3 XL eggs, separated For the filling: 250 ml (1 cup) flaked cooked […]
When Ernst and I got married in Germany 36 years ago, Onion Tart (or Zwiebelkuchen) was the very first recipe I requested from an old German lady who served it with great confidence to her customers and friends. Ernst studied in Schwabenland, a wine-growing region in South-Central Germany around Stuttgart, where the people speak a […]
INGREDIENTS: 1.5 liter strong fermenting must, (2/3 days old). 4.5 kg cake flour 500 gr butter 500 ml lukewarm water 4 cups of sugar 10 ml salt 30 ml whole aniseed optional METHOD: Mix flour and aniseed in a mixing bowl. Blend sugar, melted butter, water and salt. Add butter, water, sugar and salt mixture […]
For those of you not familiar with the concept of the hot pot, it is the Asian version of fondue. In China hot pots differ from region to region, almost like the speaking of different dialects. The base is a heated pot standing on a burner in the middle of the table with, simmering with […]