Here at the demo KITCHEN we’ve done quite a few Spanish-themed dinners over the last few weeks. The three course dinners consisted of some of my favourite traditional Spanish dishes: …
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Tasha Seccombe
Retro trout mousse
A few years ago I came across a Church bazaar in Stellenbosch that specializes in selling used goods, almost like a “white elephant” table or a car boot sale. Many …
Baked fish with harissa
This whole food revolution (banting diet, paleo, whatever you want to call it) hasn’t exactly caught my attention. Maybe it’s because I’m a sugar loving pastry addict, to be honest. …
Classic mojitos
Silly season is upon us. I can feel it in the warm air here in Stellenbosch, and smell it on the slight breeze that is blowing through the bright green …
Baked caramel cookie sandwiches (alfajores)
The South Americans have a dessert called “alfajores” – crumbly biscuits sandwiched together with thick and creamy caramel. A few years ago, I tasted this for the first time in …
Lemon curd swiss roll
As mentioned before, I just adore South African food icon Phillippa Cheifitz and her recipes. She’s probably the reason that I want to write my own recipe book (and will, …
Pear & blue cheese quiche with rocket & pecans
There are few things as underrated as a good quiche. It’s so easy to make and one of the best options for a light lunch or a tea table during …
Nutty seed brittle
After Nicola and Tasha suggested that we shoot a type of brittle, I did some research and put a recipe together from my previous experience with sugar caramel. Nut brittle …
Preserved quinces in vanilla syrup
While many South African cooks and food writers often reminisce about their childhoods filled with quince memories, I only discovered these strange fruit in my adult years. At a friend’s …
Croque madame
Still wondering what the big difference is between a croque madame and a croque monsieur? An egg. And the egg is placed on top of the croque madame – not …