Of all the butter chicken recipes I have come across over the years, this one remains my absolute favourite. I have made it many, many times at home, and everytime …
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The Pretty Blog
West Coast mussels with Café de Paris butter
I’m a huge fan of the culinary treasure chest that sits in the Franschhoek Valley. The wine, the restaurants, the majestic mountains, the chefs, the whole Franschhoek experience. I recently …
Preserved lemon
I recently did a post on a fragrant Moroccan lamb tagine that was served with preserved lemon. The whole food team that was involved in this shoot was so overwhelmed …
Pork terrine with port and pistachios
As I get older, I find myself eating more and more of the things that I despised as a child: things like gherkins, beetroot, pickled onions, capers and mustard. For …
Spaghetti with roasted cauliflower, blue cheese and walnuts
This dish was born out of a shameless craving for the taste of parmesan-roasted cauliflower, rich blue cheese and toasted walnuts. Not an everyday combo, I know. It could have …
Buttermilk pancakes with caramelised bananas, cream and salted pistachios
We’ve officially hit the middle of the year, and that means an icy winter ahead of us. The cold weather certainly makes us all long for the smell of warm, …
Courgette soup with Boursin cheese
My friend Francille told me about this soup recipe a few weeks ago while we were discussing Winter menus – she’s a serious recipe collector and her book collection puts …
Bruschetta with grilled marinated peppers
Even though most of us are snuggled up inside our cosy homes this winter, there’s no reason to stop eating like you’re on a Mediterranean holiday. To me, alfresco foods …
Pissaladière with caramelized onions, anchovies and olives
Pissaladière is a classic dish from the south of France – an intensely tasty type of pizza/tart topped with caramelized onions (or onion confit), anchovies, olives and fresh herbs like …
Moroccan lamb and date tagine
My friend Francille recently allowed me to take her Le Creuset tagine for a spin. In my oven, of course. She recommended a recipe from one of her Moroccan cookbooks …