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Peri-peri Prawns à la Sonia

I like my seafood simple and prawns are no exception. Peri-peri is one of my favourite ways to cook and eat prawns, and I can vividly recall the very first time I had it, aged 5, on holiday in Durban. The sauce was so violently hot that tears streamed...

Spiced Pumpkin and Date Loaf with Orange Icing

I've been experimenting with traditional pumpkin fritter/pampoenkoekie recipes lately, so I had quite a bit of roast pumpkin left over. Luckily I also had Serena Jacobson's vegetarian cookbook Fields of Flavour handy, so I adapted this cake recipe into a rather yummy loaf using the surplus pumpkin. I love the subtle...

Instant Chai Latte Mix

Spiced tea, or as we call it 'chai', has become a hugely popular drink. Sold in powdered, teabag or loose leaf form, it can be enjoyed hot or cold. Actually, the word 'chai' simply means 'tea' in India, and what we're really talking about is masala chai, or spiced tea....

Pork Belly with Citrus, Fennel and Ginger

Pork belly is one of the most accommodating cuts of meat, and a doddle to cook. Slow and low, basically, is the only tip you need - low temperature and a long cooking time. Braising - oven-roasted in a liquid bath of stock, beer, wine or ginger ale -...

Crusty Bread Baked in a Pot

Afraid of baking bread? Believe me, you can bake bread. In fact, stop reading this right now,  go stand in front of a mirror and look yourself straight in the eye. Take a deep breath, then say out loud, 'I can bake bread!' Then come back and read this blog,...

Banana Cake with Coconut and Papaya

Everyone pretty much has a go-to banana bread recipe, but this one is unusual. It has an addition of ripe mashed papaya and desiccated coconut, the coconut giving a pleasing crunch to the moist cake.  I also love the topping of a generous handful of toasted coconut, and adding...

Old-fashioned Curry Banana Meatballs aka Kerriefrikkadelle

No-one really knows the origin of these rather exotically flavoured meatballs, but everybody loves them. That includes my fruit-loathing son, who'll pack away an astonishing amount of kerriefrikkadelle given the opportunity. I've fed them to foreigners too, expecting table rebellion, but plates were always polished and thirds asked for. Kerriefrikkadelle...

Salted Caramel Apple Tart

This is really Tarte Tatin in a different guise. Because what's better than upside-down caramelised apple tart? Upside-down salted caramel apple tart, that's what. It couldn't be easier, and you can make it with pears and nectarines too, as long as you choose nice firm, slightly underripe ones. The real name...

How to Make Pork and Apricot Curry

This recipe is Vindaloo-ish, but altogether milder, fruitier and sweeter while retaining the tang of the original pork vindaloo recipe. Coconut cream, tomatoes and apricots give this easy pork curry a deliciously creamy, fruity, sweet and sour taste. Even if you are not a fan of fruit in curry (neither...

How to Make Tamatiebredie

You can't style a photo of tamatiebredie, and you shouldn't. Why? Because it is bredie. The wonder of Bredie is not about how it looks, but about how it tastes. And about how it makes you feel inside. Happy. Bredie is a long, slow simmer of mostly vegetables, cheap cuts of meat,...