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Winter minestrone soup recipe

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…

Basque burnt cheesecake recipe

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…

Basque burnt cheesecake recipe

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…

Muesli rusks with oats & raisins recipe

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…

Winter minestrone soup recipe

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…

Panettone ice-cream bombe Alaska

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…

Two Brothers From Another Sea, Paternoster, with Kobus van der Merwe from Wolfgat and Willem Hiele from Willem Hiele Restaurant in Koksijde Belgium

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…

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.