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.

Eat Beauty – Terroir at Kleine Zalze, Stellenbosch

Saturdays are made for pleasure. Saturdays are made for lazy love, shopping, hugging, talking, pleasure and good food. Saturdays are made for soft and kind feelings. Saturdays have always been my very favourite day of the week. After the bleached heat of the peninsular summer, I always welcome the first rolling...

Old-fashioned Potroast Chicken, Freestate Style

My mother did a lot of things remarkably well, but cooking chicken wasn't one of them. She had one legendary roast chicken recipe (which I wrote about in Anna Trapido's book Hunger for Freedom), plus a killer chicken Kiev, which really did deliver forth a gush of molten butter...

Indian Egg and Tomato Curry: Easy, Fast and Delicious!

This recipe really tastes best with the addition of fresh curry leaves. Most decent supermarkets stock tubs or sachets of at least the dried ones these days, and remember: if your local grocery store doesn't stock something, ask the manager to order some for you. I have, in the...

Antipasti Platter with Labneh Cheese Balls

Great for entertaining, big on visual appeal and child’s play to assemble. Raid the deli shelves for this one, to make the most of jars and pickled relishes. Holiday food par excellence. Serves 8 16 pickled or freshly boiled and shelled quails’ eggs, halved 10-14 labneh or goats’ cheese balls rolled in...

Crispy Chicken Nori Bites – low carb snack

Whenever I run out of ideas of what to do with chicken, I turn to recipes from the Orient. This quick and easy dish comes from the book Yoshoku: Contemporary Japanese by Australian chef and writer Jane Lawson. It's a tasty tidbit to serve as cocktail snack, or do as I...

How To Make Lamb Soutribbetjie

Lamb ribs are an immensely fatty cut of meat, but properly prepared as with the recipe below, delivers a combination of all that is great about lamb: moist tenderness from the fat and the slow simmering, crisply charred crackling from slow braaing over glowing embers, and the flavour punch...

Braaitime: smoked paprika, cumin and coriander rub for pork ribs

  I might not know how to light a fire or braai very well personally - what are friends for, anyway? - but I DO know a thing or two about seasonings, if I say so myself. In fact, so obsessed am I with flavour and taste and getting the...

How to Make Vinegar at Home

With all the wine made, sold and drunk in the Cape, it stands to reason that you're likely to find yourself with with some unpoured, uncorked wine some day. Why not use what's left in the bottle to make your own vinegar from scratch at home? Yes, I know...

Vegetarian Curry with Microwave Spiced Rice

Middle of the week, and you're spinning like a top getting everything done. What to cook, what to eat, to avoid the dreaded take-out rut? Some of the things I love about living in Cape Town are a) having an abundance of beautiful fresh vegetables and fruit available throughout the...

Making Yoghurt, Labneh, Fromage Blanc, Crème Fraîche and Cream Cheese at Home

Fermented, cultured and strained dairy products are some of the oldest and most original ways of preserving food. Before refrigeration and preservatives were invented to prolong shelf-life, the natural effect of bacterial and enzymatic action was skilfully applied by domestic cooks in order to stock the larder. Since milk...