Find us on Facebook
We announce new recipes on our Facebook group, and share titbits about our cooking.
This creamy lemon spread will add a soft citrus-zing to cakes, shortbread, scones, pancakes, meringue: the list goes on and on. It is especially good (well, good in a naughty way) when combined with whipped cream to fill tartlets.
As with all classics, there are many ways to made lemon curd. This recipe is our favourite.
Although you can cook it in a microwave, a butternut is at its best when oven-baked for about two hours at 160°C: it will be colourful, soft, easy to peel and de-seed, and wonderfully flavoursome. And you can use it to make a lovely velvety butternut soup.
Lepelsteeltjies is another much loved South African combination of savoury and sweet: they are tiny biscuits made from cheddar cheese, with a wee bit of apricot jam in the centre.They are not easy to pass by: the only safe way to store them is behind lock and key. Luckily, lepelsteeltjies will get stale if you leave them too long, so you’ll have the perfect excuse to liberate them.
Every winter, our friend Hannie organises a mid-winter pumpkin feast to lighten the winter greyness – if only for one weekend – and her colourful, sweet pumpkin fritters are one of the star attractions.Recipes for pumpkin fritter sauce often use more sugar, but Hannie’s cinnamon caramel sauce is just right. In fact, it is delicious.
