Roast Liver by Maggie

I dont like liver! neither do my children, but after my babies were born i lost so much blood that i had to eat liver at least three times a week! i had to get creative....

Bobotie ala Judy by Judy fraschia

A grate family meal, or can be put in various containers for later use.

cubed steak with savoury rice by Judy fraschia

This recipe caters for many self-serve dinner guests and is indeed very flavourful, especially when prepared a day in advance.

Granny"s pickled fish by Judy fraschia

Spiced pickled fish, served cold with an assortment of salads. This dish is especially popular during the passover

Zesty Lemon and Asparagus Pasta by Leaine's Kitchen

I love asparagus because it is so versatile and very good for you - packed full of vitamins and minerals! I enjoy asparagus best when cooked in its simplicity; in a little water until the colour pops and it is still crunchy.

Honey- custard hake fillets by Seawork

Chicken Schawarma by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Chicken Schawarma

Barbeque lamb chops by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Barbeque lamb chops

Moroccan Chicken by Dana Salvo

Although I have eaten Moroccan food before, I have never made it until now. When something is new for me, I research for hours and read. I gather the "basic" way something is made and try to put my own twist on it. Here is what I came up with.

Traditional South African Lamb /MuttonSosaties by Peter Brown

This is the best Ive seen. Found it on FOOD .com by Zurie "Sosaties are not kebabs. They're lamb meat on skewers, but they marinate in a distinctive sauce with a traditional flavour. They are never made from beef, but from lamb or tender mutton. (Maybe it should be added that S A lamb, probably because of their grazing, is really…

Luwombo of beef with Mexican mole sauce by Evelyn Adlam

This classic Ugandan dish is cooked in a smoked banana leaf (luwombo), but here it is given a Mexican twist, adding a mole sauce. “Mole” (pronounced mow-lay) is the iconic sauce in the Mexican cuisine, which is made with a combination of different dried chillies, dried herbs, spices and chocolate. The combination of the unique…

Tangy Kebabs with Creamy Orange Mayonnaise by Peter Brown

Found this at Ninas Kitchen, with my passion for Kebabs had to give it ago, also learnt some tips • Do not cut the chicken pieces too small, biggish nuggets - the size of an un-shelled walnut • Always marinade your chicken • It is a good idea to alternate the chicken pieces with something like a small tomato or dried fruit to help…

Stuffed Roasted Butternut by Leaine's Kitchen

This recipe is brilliant anytime, but is especially great when you're on a budget. It is perfect for dinner parties as it looks impressive too!

THAI INSPIRED CRAYFISH CURRY by Tandy Sinclair

Crayfish curry to warm the soul

Kefta Tagine by Tandy Sinclair

this recipe is from cooking Maroccan