This recipe for creamy chicken with braised leeks and carrots is utterly delicious and a dish I plan to make repeatedly. The leeks cook until melting consistency and the creamy sauce is packed with citrus, rosemary and thyme flavours. It’s the perfect easy weeknight supper meal but is fancy enough for casual entertaining.
Latest Posts
View All
I’ve discovered the absolute living best way to eat tender stem broccoli and beans. I love both these vegetables and am happy to eat them…
I’ve made up for the decade of not having many soup recipes with publishing so many in the last while. Maybe it’s the pandemic and…
I was convinced that the cheesecake from my second cookbook sweet was the best I had made. It took a bit of work to get…
Last year I was blessed beyond to work on two projects for the awe-inspiring guest lodge Angama Mara in Kenya. Perched on top of the…
I was convinced that the cheesecake from my second cookbook sweet was the best I had made. It took a bit of work to get…
I’ve been tinkering with this recipe for a while now and I can finally share that these muesli rusks with oats and raisins are my…
With plums still in season and a recent spate of making ice cream and plum jam with them, I was inspired to make this super…
I’ve discovered the absolute living best way to eat tender stem broccoli and beans. I love both these vegetables and am happy to eat them…
I’ve made up for the decade of not having many soup recipes with publishing so many in the last while. Maybe it’s the pandemic and…
If you live in Cape Town and are like me, craving really fresh seafood then you are in luck. We have a plethora of wonderful…
This recipe for guavas poached in a chamomile syrup with vanilla & cinnamon is my absolute favourite way to eat this winter fruit. The heady…
I had never cooked the tops of beetroot before and when I received a bunch of freshly harvested beetroot from Terra Madre in Elgin just…
This boozy panettone ice-cream bombe Alaska is a showstopper dessert and perfect for the Christmas season. It’s virtually effortless to make with no baking required…
I’ve discovered the absolute living best way to eat tender stem broccoli and beans. I love both these vegetables and am happy to eat them…
This is an easy roasted cauliflower hummus recipe with delicious sultanas and cashew nuts as a topping that adds sweetness and crunch. Perfect to serve…
These lemon and blueberry muffins with oats are so ridiculously easy to whip up for breakfast and take only 10 minutes to make. With half…
In June last year, Kobus van der Merwe from Wolfgat in Paternoster and Willem Hiele from Willem Hiele Restaurant in Koksijde Belgium came together for…
Before my trip to Italy, I had the pleasure of enjoying lunch at to Gåte at Quoin Rock Estate to experience Head Chef Nicole Loubser…
I recently attended the launch of the spring menu at Greenhouse Restaurant at the Cellars Hotel in Constantia. It was a perfect day with the…
This recipe for creamy chicken with braised leeks and carrots is utterly delicious and a dish I plan to make repeatedly. The leeks cook until melting consistency and the creamy sauce is packed with citrus, rosemary and thyme flavours. It’s the perfect easy weeknight supper meal but is fancy enough for casual entertaining.
I’ve discovered the absolute living best way to eat tender stem broccoli and beans. I love both these vegetables and am happy to eat them lightly steamed so they retain their crunch. A spritz of lemon juice and a drizzle of olive oil with a simple seasoning of sea salt & pepper is enough to finish them off. However, roasting them in a hot oven with olive oil and nutritional yeast turns them into umami bombs of deliciousness. They take on some char and shrivel a bit making them less than picture-perfect food subject matter, but I’ve put function before form here. I also wanted to combine them in a dish with something creamy for contrast so this salad idea of roasted broccoli, bean and burrata was born.
I’ve made up for the decade of not having many soup recipes with publishing so many in the last while. Maybe it’s the pandemic and the desire to minimize shop visits and eat comforting food that stretches a long way. Or maybe its because we are n a very cold winter and I’m looking for a bubbling bowl of soup right now. You guys have seemed to enjoy them too. Especially my best ever butternut soup recipe and a very delicious French onion soup which I have already made a second time this season. I decided to do a winter minestrone soup because it’s the perfect recipe to use up a variety of vegetables you have lying around and is hugely adaptable. A good dose of pasta goes in the mix and a liberal grating of Parmesan finishes it off, making this a very delicious and robust meal.
I was convinced that the cheesecake from my second cookbook sweet was the best I had made. It took a bit of work to get it to the right consistency. I wanted it heavy but light and not cloyingly sweet. A friend even entered into the best cheesecake in Johannesburg competition and it won, so I was affirmed that at least it was very good. Until I tested this Basque burnt cheesecake. Now I’m convinced this is cheesecake heaven and it is the culmination of a slight obsession.
Last year I was blessed beyond to work on two projects for the awe-inspiring guest lodge Angama Mara in Kenya. Perched on top of the most beautiful escarpment on the edge of the Great Rift Valley, overlooking the Masaai Mara Game Reserve sits this exquisite property. It also happens to be the spot where a few scenes from the film Out of Africa where shot. I first visited the lodge to shoot their menu for marketing purposes and generally to get a sense of the place. The second time I visited was to shoot the food for their cookbook – ‘Out of an African Kitchen’ which has just launched. It’s a lovely book that tells their story from the point of view of their food and their chefs.
5 years ago I wrote a whole cookbook entitled ‘sweet’ so it’s safe to say I am passionate about sugary confections. I thought I would round up a few of my favourite recipes if you felt like a getting out your sugar thermometer and knocking up a few delicious treats. These are my favourite sweet recipes on Drizzleanddip. All of these make lovely edible gifts when packaged prettily in a jar or with a ribbon.