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Spicy Baked Fish by Peter BrownSeafood and hot spices make a very tasty dish for summer and it is well-suited to a variety of salads, particularly with the traditional Lebanese bulgar wheat salad, Tabbouleh. It is important when spicing up fish to use firm white fish because oily fish and spices are not firm friends. It is also important when you use lemon or… |
1 vote
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Capt Pete`s PICKLED ONIONS by Peter BrownIn pursuit of the perfect pickle I love all forms of pickles and preserves. Its a hobby of mine so I like to think my piclke products are good. I do concede everyone has their own tastes so variations to the PERFECT PICKLE are allowed |
1 vote
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GARLIC CHICKEN by CHEF ASHRAF ABD ALEEM ELKHARBOTLYGARLIC CHICKEN |
2 votes
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Pickled vegetables by CHEF ASHRAF ABD ALEEM ELKHARBOTLYPickled vegetables |
1 vote
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Smoked Turkey by CHEF ASHRAF ABD ALEEM ELKHARBOTLYSmoked Turkey |
1 vote
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Yellow Rice /geel Rys by Peter BrownTo accompany Bobootie or any roast |
1 vote
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Slow-cooked pork in banana leaves by Evelyn AdlamCooking the pork in smoked banana leaves gives the dish an unbelievable flavour. |
1 vote
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BEST EVER FRUITY FIBRE RUSKS / BOERBESKUIT (SOUTH AFRICAN) by Gypsy-Rose Belladonna KilachefMoorishly fruitful with a citrusy burst on the tongue! Makes: 72 + 55 = Total 127 Rusks using a 72 & 55 Rusk Pasella pan (1 large + 1 medium sized pans) or use your very large oven pan + bread pans. *Note: If you decide to buy the Pasella pan (South Africa) for your Rusks make sure to get the correct pan size & cutters for 72… |
1 vote
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African 10Minute Safari Trifle by Peter BrownSouth Africans are very fond of heading for the bush and enjoying the great outdoors and because of this, many interesting and very creative meals have been created with just a few ingredients and the minimum of fuss I saw this recipe the other day and it took me back to my camping days where we made similar desserts in enamel… |
1 vote
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Capt Pete~s Lemon Curd by Peter BrownThere are so many Lemons around on the trees where we live,we decided to use them and make all sorts of goodies .One that turned out well was Lemon Curd.We use it on Bread, toast, cke and cookie fillers etc. |
1 vote
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Koeksisters by Grant LoneyKoeksisters are basically a South African syrup-coated twisted doughnut (sounds good already!) They originally come from the Cape Malay people in South Africa where their koeksister recipe has a texture a little like cake, is spicy and is often coated in dried coconut. The Afrikaners have a slightly different koeksuster recipe that is… |
2 votes
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Bobotie by Two Foodies One JourneyBobotie has a long history in South African cuisine and is one of the national dishes. It is known in the area of South Africa since the 17th century and most likely has its roots in Indonesia and comes from the word Bobotok. Other sources place the origin in Malaysia. But it seems to be clear that Dutch settlers/companies brought… |
1 vote
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A Stupendous One Dish Wonder, Moroccan Chicken Stew by Skinny Kitchen with Nancy FoxThis sweet and savory stew is unbelievably easy to make, soooo delicious and ready in 35 minutes. It’s not only tasty, it’s nutritious and beautiful to look at. This exotic stew has a wonderful blend of flavors and spices including a hint of cinnamon. It’s served over whole wheat couscous. The skinny on one serving is 382 calories,… |
2 votes
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Egg Roll by Ngozi Chinyere JohnsonEgg roll is simply prepared with flour,sugar, butter, baking powder, water, boiled egg, raw egg,salt and vegetable oil for deep frying. |
1 vote
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Moroccan Bean-Pepper Stew by RecipeKingMoroccan Bean-Pepper Stew is an easy to make recipe Filled with exotic flavors, enhanced from the addition of cinnamon, ginger and cayenne pepper. This is also a very nutritious and healthy, low calories, low fat, low cholesterol, low sodium, low carbohydrates, vegetarian, heart-healthy and Weight Watchers (6) PointsPlus recipe. Bell… |
1 vote
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