A winter favourite, this comfortingly creamy mushroom soup is speedily prepared on the stove. A combination of portobellini, shimeji and shiitake mushrooms add levels of flavour while store-bought tortellini pasta gives the soup body. I’m not reinventing the wheel here, so there’s nothing fancy about my soup, except perhaps that I like to use a … Continue Reading
Let’s make a classic Margherita pizza with fresh basil and anchovies. Simple is often best in my book – especially if you take the time to make each component from scratch. For this recipe, I’ve used some of my summer garden tomato bounty for a slow-roasted sauce that serves as the base for this pizza. … Continue Reading
About as South African a combination as one can get, seasonal waterblommetjies and West Coast smoked snoek make for a deliciously patriotic partnership in a robust lunchtime tart. The buds of aquatically growing Aponogeton distachyos (predominant here in the Western Cape) are harvested in the wintertime and early spring, cleaned and cooked into a stew with lamb … Continue Reading
What with another cold front on the way this weekend, there is no better time to get stuck into making my mushroom ravioli in bone marrow butter. It would seem that winter is reluctant to relinquish its icy grasp on the Western Cape this year – since moving to Velddrif we’ve been inundated with multiple … Continue Reading
Better, best, butter! By far my favourite fat, butter features in most of my recipes – like this one for Prawn & Feta Spanakopita. A twist on the Greek favourite from my cookbook, this recipe adds plump prawns over and above the classic combination of spinach and creamy crumbly feta. Delicate phyllo pastry is thoroughly basted … Continue Reading
