We decided the traditional trifle needed reinventing by giving it a SouthAfrican twist. One of our cooking-class groups was looking for inspiration for innovative and exciting festive-season ideas
Ingredients. hominy) – rinsed and soaked overnight. black eyed peas) – rinsed and soaked overnight. Drain the water after soaking and place the samp and bean mix in a large pot
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A sweet pastry Crust, with a perfectly balanced creamy, milky cinnamoninfused custard, makes this Milk Tart a favourite dessert to serve in many SouthAfrican homes
One day I will make it for them, I promise, to remind them of their English heritage, but this time I decided to go for the SouthAfrican spiritual counterpart of rice pudding - Milk Tart
Back inSouth Africa to live, I carried on baking them, through the third pregnancy, when baking was the last thing I wanted to do - only the rusks managed to sneak through the baking embargo
You have to be an SA resident, residinginSouth Africa, to enter. After thousands of entries, they select the winner and the rest of us get to enjoy the Championship Boerewors
Every SouthAfrican cook has a variation of this puddingin at least one of their cookbooks. This dessert says “SouthAfrican” like no other and is comfort food at its very best
If you have not tasted a SouthAfrican crunchie please try this recipe and see what you think. The food revolution has created such awareness in the way we cook and the ingredients we use, but I think there is still a little space for nostalgia and loads of comfort inSouth Africa’s favourite oat and coconut crunchie
INGREDIENTS. Cut finger width slices of ciabatta for serving. Wrap the ciabatta in foil and place in pre heated oven (180*C) for about 15 to 20 minutes
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