I made this tagine for Deon’s birthday guests. It is quick and easy to prepare and always a favourite with guests. Ingredients 12 ml olive oil 1 kg leg of lamb, diced 2 garlic cloves, crushed diced 2 onions, sliced A knob of fresh ginger, grated 5 ml ground coriander 5 ml turmeric 10 ml ground cumin 5 ml crushed cardamom seeds 5 ml curry powder 2 ml ground … Continue reading →
Crème Brûlèe (burnt cream), is a beautiful dessert, fresh and light in texture with a caramelized sugar topping – and just what you need to round off dinner on a crisp winter’s day. It serves 4 people. Ingredients 3 eggs 190 ml fresh cream 190 ml castor sugar 125 ml lemon juice Zest of 1 lemon Cardamom (I used 5 pods, shelled) Method Mix all the ingredients together, pour into … Continue reading →
In the Western Cape pickled fish is a tradition, a custom passed down by parents to the next generation. It is custom to have this dish on Good Friday, because in some religions it is considered as “unholy” to eat meat on Good Friday. I decided to follow my motto (quickly prepared but delicious food) and to prepare the dish quick and easy. So, off to the shop where I … Continue reading →
