Reflections in, on and round about…with a lot of cooking on the side
There were certain things about Sunday Suppers that were always a juggle: the kitchen arrangements, for starters. It's an open plan space and in large part occupied by the stove and other appliances. Working surfaces are limited, so I have to be super organised. To begin with, there was a lot of juggling which, with … Continue reading Jambalaya Juggle
Words fascinate me and I confess to choosing to eat something - just because its name appeals to me. I live in a country with eleven official languages - plus dialects. Also, in South Africa, are peoples of Bushman descent whose languages are ancient and have either been lost, or are in danger of being … Continue reading A stew is as stew – or is it?
Other than beer, there were three things that my Dad cooked. One was stovies, another soda scones and the third, tattie scones. My mother claimed she couldn't bake anything, let alone scones. Realistically though, neither of these scones were never baked - baking happens in the oven, right? Rather, they are cooked on a girdle … Continue reading Dad’s Famous Tattie Scones
When I wrote this just over a hear ago, South Africa, had been in the throes of loadshedding. I was reminded of this post because it marks a nasty trip that I took. I cannot believe that was a year ago, and how much, in so many ways, things have not changed. Loadshedding has made … Continue reading Tripping the Light Fantastic
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?
Chutney is an important feature of traditional South African cooking, and particularly those South Africans with Dutch and Malay heritage. It's an essential accompaniment to curry as well as being an ingredient in a number of traditional recipes including bobotie. As are apricots - in chutneys, in jam - and which are also eaten dried, … Continue reading Charming Chutney
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