When I met The Husband, he fended for himself and it wasn't long before he informed me that a kitchen should never be without onions and tomatoes: no tasty main meal (other than breakfast), could exclude onions. Add tomatoes, he maintained, and you have the basis of a good meal. Then last Saturday, I was given five kilograms of overripe tomatoes! Perfect. So, I set to on Sunday, prepared for a long day - it's a two-step process - not difficult, but long (and which is partly why I didn't get this out last week).
In our house, we call them brinjals, and other people call them melanzane or egg plants. You either like them or you don’t – like a friend’s daughter who, when she was little, announced to her mother I don't want to eat allmyjeans!! It took a while to work out that then little girl, now … Continue reading Aubergines – awful or awesome?
I associate burgers with quick food. They are, if one gets them "done". They're not if they're home made from scratch. I make both meat and plant-based burgers. One has to go a long way to find a good vegan or vegetarian patty. Especially at a restaurant: I've had some really memorable (for all the … Continue reading A burger’s a burger, or is it?
I have been making koeksisters for the McGregor Market for more than six years having last made them in the early 1990's. At that time, I thought they were horrendously enormous and occasionally trotted them out with tea or as a dessert. Fast forward twenty or so years: the world is much more health conscious … Continue reading Seriously sizzling – these siss-sters
At boarding school, there was really very little reason to go to the tuck shop. We used to get sandwiches at break (for my US blogpals - mid-morning recess). They were always brown bread and usually the freshest of soft fresh. My favourites were egg. I still love egg sandwiches. When I make them, I … Continue reading Tuck shop tucker
The Husband and I both enjoy Mexican food. I have developed, over the years, a greater tolerance of hot and a little more spicy. Mexican allows for our both respective heat proclivities and penchants for things animal or vegetable. Just down the road and around the corner from our first home was a Mexican spot. … Continue reading All wrapped up
The notion of leftover food and what happens to it, is a divisive one. I remember my ex returning from a conference with a story about a fellow delegate just would not eat leftover food. If there was any food left over, is wife had to throw it away. I must digress That entire exchange … Continue reading Leftovers – when they are not: leftover
I started revising this 2014 post as we entered month two of lockdown in South Africa. Although we moved from level 5 to level 4 on the first of May, for many, there was no material change to our lives. Speaking for myself: the novelty has worn off. Reserves - of all types - are … Continue reading Comfort food in a time of Covid-19 – I
This simple chicken dish sounds exotic, but it isn't really. What adds an extra dimension to it is the Herbes de Provence. I've written about them before, and use them quite often. Those blogs, alas, are lost somewhere in cyberspace. It turns out to be a mixed blessing. I'm refining quite a few of my … Continue reading A Taste of France – II
February left in a flurry. So much so, that when I potted my bits for the market on Friday, I set the sell by date for March, not April. I only realised as I was getting myself together on Saturday morning - after having posted this photo to Instagram! February passed me by because I … Continue reading Leeky vegetables with virus rant on the side