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 […]
INGREDIENTS 5 cups all-purpose flour (not self-rising) 2 cups hot milk 1 ½ tsp Salt 1 tsp sugar ½ cup Canola/Vegetable oil 2 cups Extra flour for kneading 1 tsp cardamom pips – grounded METHOD In a large mixing bowl, measure 5 cups of flour. In another bowl, mix salt, 3 tbsp of oil, 1 […]
Travelling to Tanzania in November, I discovered the perfect pairing for our flagship wooded white blend, The Nineteenfiftytwo: Thai food, especially Som Tam (Green Papaya Salad) and Tom Gha Khai (Coconut Chicken Soup). The creamy spice, caramel aromas of the Semillon and crispy fresh tropical flavours of the Sauvignon Blanc, enhances the authentic tastes of […]
LAMB SHANKS WITH SHIRAZ AND CHERRY JUS – by the Butcher Shop & Grill, Cape Town INGREDIENTS 4 lamb matured shanks “The Butcher Shop & Grill” · 4 large carrots, roughly chopped · 2 onion, sliced · 6 garlic cloves, crushed · 8 bay leaves · 5 sticks of celery · 3 sprig rosemary · […]
For the Eland fillet you will need 1 150g eland fillet 2 cloves garlic fresh, crushed 2 bay leaves 4 leaves sage 4 knobs of butter For the curried pork and lamb brawn you will need 6 pig’s trotters […]
Our family pays special tribute to our dearest friend, Maggie Pepler who would have turned 89 years of age on May the 1st. She was not only a friend but in many instances a mother to many. She taught us about caring for those who have less, how to enjoy the small simple things in […]
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