eatdrinkcapetown

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http://www.eatdrinkcapetown.co.za
Celebrating life with food, wine, friends & happiness! Writer, cook and blogger. Author of four cookbooks. Passionately South African, proudly Capetonian.

Perfect Cured Salmon: The #1 Gravlax Recipe

The best way to learn to make something perfectly is to put it on a catering menu in such large quantities that you can't afford to fail. While I wouldn't necessarily recommend this method to anyone else, it appears to be one that works for me. I've made gravlax -...

How to Make Perfect Baked Spiced Quinces

Quince trees were a dime a dozen in the backyards of the little Freestate dorp I grew up in, except ours, for some reason. My mom had a sizeable backyard orchard with apricots, plums, peaches, apples and even a walnut tree, but no quince. Nada. Niks, Zero. And she...

How to Make Perfect Slow-roasted Shoulder of Lamb

The first step to making a meltingly tender, fall-off-the-bone lamb shoulder is obvious: find a decent butcher, who won't sell you feedlot lamb. This recipe relies on minimal seasoning and precious little effort from the cook's side, since all the lovely rich and herbal flavours infused in your free-range...

Ouma Hettie se Plaatkoekies – best breakfast pancake recipe ever

Plaatkoekies are the boerekos version of American breakfast pancakes. Except they are about a million times better, of course, and we don't have them only for breakfast, but for brunch, teatime and supper too. In fact, plaatkoekies make one of the finest Sunday suppers any child could wish for -...

The best bobotie ever!

The best bobotie ever...that I made myself. Of course many other boboties exist, many of them are spectacularly good, but this recipe comes from my sister-in-law and it's truly the best I've ever made. Yet. Because left to my own devices, I can wreak utter havoc upon bobotie like you can't...

How to make Ricotta at home

A while ago I gave a recipe for raisin bread toast with honey figs and ricotta, and promised a post on making ricotta. It really couldn't be easier and since it's not always to be found in the shops when you most need it, why not give it a...

Raisin bread toast with honey figs and ricotta

This simple and easy dish combines some of my favourite ingredients in most delectable way. I LOVE ricotta and am always looking for new ways to use it. For this, you'll need to use it when it's super fresh, and still has that 'barely set milk' taste. There are...

Saffron Rice Pilaff with Almonds and Minted Yoghurt

I love cooking with yoghurt - and eating it as is, too, of course - so I was well chuffed to receive a cooler bag of Fairview's new full-fat yoghurt last week. It's deliciously creamy and rich, with almost double the protein content of standard yoghurts, since no stabilisers...

Buckwheat Noodles with Salmon and Avocado

I like messing with tradition, so this recipe from Jane Lawson's cookbook Yoshoku Contemporary Japanese is right up my alley. It's a beautifully styled and photographed collection of recipes that stem from the established tradition of fusing Japanese and Western food. Yes, the Japanese did fusion before us. And they do...

How to make perfect pannekoek

South African food memories are laced with the heady combination of fried batter, cinnamon and sugar. We call that pannekoek, and the English call it pancake. But they are not one and the same thing. Pancake is what Rooinek people make on Shrove Tuesday; pannekoek is what we Amabhulu...