by Sam on July 22, 2014


My mind has been wandering to paella a lot lately so I’m relieved I finally got to make it. Packed with so many delicious flavours that I love, from the spicy chorizo, smokey paprika to mixed seafood and lemon, it has to be the ultimate one pan wonder of a dish. There are also no strict rules here. You can adapt this to your own taste adding whatever you have lying around. This rustic Spanish dish was designed to feed people en masse but it also somehow has an air of sophistication to it. I find it an utterly impressive dinner party dish.

The one thing you do need to have, and something I did not up until now, is a nice large pan with even heating. Even heating at different temperatures is even more impressive, and I used my new Breville non-stick electric frying pan. This pan is designed to saute, fry and steam, but as far as I’m concerned, it’s simply a perfect paella pan. [click to continue…]


pork and zucchini burgers with spring onion and cumin

pork burger sliders in pita bread

This fabulous recipe was adapted from Yotam Ottolenghi and Sami Tamimi’s recipe for turkey and courgette burgers from their book Jerusalem. I have made my own sour cream dip to go with it (inspired by theirs), and I have used pork because this is what I had in my freezer. Also, minced turkey is not easy to come by in South Africa.

I pretty much love everything these guys do and adore the Middle Eastern flavour combinations. My mixture was quite wet and didn’t bind well, so I added breadcrumbs and an extra egg. I never like it when my burgers fall apart into crumbs which can easily happen when you are adding so many extra things. I made big and small burgers. Smaller, because they cook more easily and speedily. Great as a snack. Big because I wanted this for shooting purposes. The smaller burgers can be eaten just with the soured cream and sumac dip, or stuffed into a mini pita breads to make sliders. All were delicious. [click to continue…]


tomatillo salsa verde

by Sam on July 15, 2014

tomatillo salsa verde

Tomatillo salsa verde


Tomatillos are a staple in Mexican Cuisine but living in South Africa it is not a fruit I had ever had the pleasure of seeing before. They are actually a direct relative of the Cape gooseberry – which is indigenous to South Africa, and in the same way, they are surrounded by a thin film-like husk. They have never been cultivated here which I guess is purely related to demand.

A Twitter connection grows tomatillos, had an abundant harvest recently and wanted to give some away. She offered, I immediately said yes, and here we are. Thank you Rosie.

I did loads of Googling and figured you could go with either a raw or cooked salsa, so I opted for both. My roasted tomatillo salsa turned out to be quite bitter which was puzzling because when you eat one of them raw they aren’t. This fresh salsa verde recipe is much better. It still has a slight bitter note which I tried to counterbalance with a drizzle of agave nectar but I prefer it much more. I’m not sure if bitterness is a normal characteristics of them, but I’m keen to know. [click to continue…]


shortbread bars with whisky marmalade

by Sam on July 8, 2014

shortbread bars with whisky marmalade

shortbread bars with whisky marmalade

shortbread bars with whisky marmalade

I’ve been a little absent from these parts and my beloved Drizzle and Dip because life and work swept me away for a while. Over the last year I have been working on a huge project and I can finally say that I have just finished writing and producing my second cookbook. I handed it over to my publisher last week and I’m so ridiculously excited. I can’t say too much about the theme of the book other than it will be very different to my first and is aligned very closely with my biggest foodie passions.

It’s been on the cards for a while and was originally going to be published by Penguin, but then it got caught up with the merger with Random House. So now I’m being published by Penguin Random House South Africa, and as South Africa’s biggest publisher of cookbooks, I’m very happy about this. I’ve got a long time to wait before its published but already I cannot wait. [click to continue…]


eggs benedict on roasted brown mushrooms spinach and prosciutto

a classic eggs benedict on roasted brown mushrooms

eggs benedict on roasted brown mushrooms wilted spinach prosciutto

A perfect eggs Benedict is one of my all time favourite breakfast treats and one that I generally order when I feel like indulging. It can be a little tricky to make, involving whipping up a dreaded emulsion, but well worth it if you are making it for a few people. In this version I have replaced the English muffin with roasted brown mushrooms, and I’ve layered it with wilted spinach and prosciutto. Finishing it off with an unctuous hollandaise sauce with chives.

By coincidence and totally unintentionally the recipe also becomes a perfect low carb high fat breakfast option, and ideal if you are banting.

[click to continue…]