Family, Food & Recipes

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Samatha Foxon’s Brie With Honey Comb, Roast Chicken-And-Leek Pie

Heat 1T olive oil in a frying pan and toast 4 slices French baguette until crisp and golden. Top each slice with sliced Brie, drizzle with honey and sprinkle with chopped toasted cashew nuts. Place under the grill until the cheese has melted.

The Proof Of The Pudding : Buttermilk Pudding with Rooibos-and-Clemengold Syrup

Beat the egg whites until stiff peaks form, and then fold into the batter. Pour into a greased ovenproof dish and bake for 45 minutes. Serve with the rooibos-and-ClemenGold syrup.

Do It Yourself (Part 2) - Cassette Lamp, Cutout Maxi, Dupatta Gilet, Earring Holder

Use the chalk to mark the centre of the dupatta. From the woven end, mark 10” down. On either side of the centre line, mark 8”. At the point where the 8” mark and 10” mark meet, draw an 8” line.

Do It Yourself (Part 1) - Wild wild vest bag, Baroque Necklace, Cap Toe Pumps, Galaxy Print Tee

People are bringing out their knitting needles and dusting off their tools. Not only are you adding your personality to the objects you use, but you are doing your planet a great service, too, by recycling what already exists.

Toffie Food Festival’s Secret Dinners (Part 1) - Smoke-Encased Mussels With Chorizo Crumbs, Confit Rosa Tomatoes And Pickled Onions With Pink Peppercorns

Place the mussels in a large saucepan of boiling water, cover and cook until the shells open. Drain, remove the beards and discard any mussels that have not opened. Remove the mussels from the shells, clean the shells and set both aside.

Toffie Food Festival’s Secret Dinners (Part 2) - Ostrich Tartare With Roast Garlic And Caper Foam, Parmesan Soil And Deep-Fried Quail Egg In A Rock Salt Dome, Peanut Butter Creme Brulee With Shortbrea

To make the salt domes, preheat the oven to 100*C. Mix the salt and egg whites, using your hands to create a mortar-like consistency. Roll up a silicone baking mat and secure with string. Pack a thin layer of the mixture around the mat (do not cover the bottom surface of the mat).

How To Make Risotto : Taking Stock

Heat 4T vegetable oil in a large cast-iron pan until smoking hot. Add 2 kg sliced button mushrooms and 6 sliced black mushrooms, 1 clove crushed garlic and 4 peeled and sliced shallots. Sauté until golden.

The Charms Of Puff Pastry : Baked Mozzarella With Chilli Puff-Pastry Dippers, Salted Banana Toffee Millefeuille

You can’t blame girl for succumbing to the charms of puff pastry – rich, buttery layers of pure indulgence. And, with it available ready-made, it’s as easy to use as it is to eat

Two Go Tango (Part 3) - Sweet Potato “Lasagna” Bolognese, Blush Cheese Plate with Tropical Fruit and Wine Chutney

This cheese plate is the perfect starter to a Pinoy fusion meal. The blush cheese is sift and creamy while the chutney is a medley of Pinoy fruits drenched in sweet wine. Together, they make the perfect pair.

Two Go Tango (Part 2) - Beef Steak Omurice, Daing na Bangus and Potato Croquettas

In a large nonstick pan, make one omelet by pouring half of the beaten egg mixture and cooking over low to medium heat until eggs are three-fourths cooked, about 5 minutes. Once almost solid, place beef and rice mixture on half of the omelet. Fold the empty half over the rice.

Two Go Tango (Part 1) - Roasted Tomato and Ginger soup, Grilled Kesong Puti Sandwich

Go ahead and add some sun-dried tomatoes into the soup mix while simmering. This will create a more intense flavor. You can also sub the kesong puti with gruyère cheese to get a nuttier, sharper taste.

Lameen's London carrot cake

Preheat the oven to 1800C. While the eggs until they’ve doubled in size and turned pale yellow in color. Whisk in the caster sugar, then slowly add the canola oil, whisking continuously.

We Love Local Flavor (Part 3) - Jon Hey's Sticky tipsy tart, Murielle Vegezzi's ostrich lasagna

I find that the ostrich mince brings a lighter taste to this dish and it’s more easily digested at dinner time. It’s also a great advantage when we have family visiting us from France as they find the ostrich meat a new experience

We Love Local Flavor (Part 2) - Jody Boshoff's milk tart liqueur, Maxine Chowles' chocolate ProNutro squares

This recipe is very special to me because my mom used to make it when I was a child. Recreating it brings back memories of childhood happiness!”

We Love Local Flavor (Part 1) - Varsha Naidu's Chunky Pea Puree, Anamika Somera's creamy prawn curry

This prawn curry is my mom’s recipe but, to give it my own flair, I added the cream. It’s perfect served with thick rotis or even soft bread rolls.

Gingersnap & Butter Pecan Ice Cream Cookie Sandwiches

Assemble the cookies: Place a scoop of ice cream on the bottom of one cookie. Top with another cookie and press cookies together slightly to make a sandwich. Freeze at least hours or overnight, or until ready to serve.

Let This Recipe Be Your Saving Grace : Vegetable pot pie

Marie is the mastermind behind Kitchen Revolution, an Alabang-based gourmet company that specializes in holistic, plant-based cooking classes, workshops, and lectures.

Cooking Helps Dealing With Stress

Make time in your day for the things you love, whether it be cooking, reading, hiding out in a too-small princess tent with your little one, or enjoying a few gin when dealing with stress and will help you face challenges with new energy!

Everyday Recipes with 5 Only Ingredients : Healthy Pizza Bites, Chicken Mushroom Salpicao, Crab Sticks with Dip

This golden snack’s perfect when you need something to tide you over until dinner. Just oack in separate containers then get ready to dunk and dig in.

Onions Are The Unsung Heroes (Part 2) - Onion Tarte Tain, Onion Marmalade Souffle

Brown onions, the most common type of onion, are an everyday cooking staple that keep well and requite little more than peeling and chopping, grating or slicing. Rich in antioxidants, they’re a versatile base for fried, roasted or baked dishes.

Onions Are The Unsung Heroes (Part 1) - Spring onion confit with gorgonzola soubise, Luke's onion rings

Onions are the unsung heroes of the kitchen: virtually everything you eat in a good European restaurant will be somehow underpinned with an onion. The basis of all cream sauces and jus, soups, broths and stocks, the unassuming bulb is the ultimate flavor-builder.

Stir Fried French Beans And Assorted Mushrooms, Garlic mashed potatoes

Place garlic heads on a baking sheet and drizzle tops and sides with olive oil. Place in preheated oven and cook for about 25 to 30 minutes or until golden and cloves feel soft when pressed.

Bespoke Breakfasts : The pre-meeting brain booster, The boozy-weekend detoxifier, The pre-party skin brightener

Whether you want to impress in the boardroom, or detox after an indulgent weekend, here’s how to make the most important meal of the day count

Banana And Chocolate Milkshake

Combine 2 bananas, 1 cup vanilla ice cream, and 1 cup milk in a blender. Blend until smooth. Pour into glasses and top each with a scoop of chocolate marble ice cream to serve.

Stranger Anxiety

It may cause you some embarrassment, but when your child screams and clings to you at the mere approach of Aunt Marge (or nearly any other unfamiliar person), he’s actually responding in a very normal way.

Planning with Kids : Your Partner

The concept of ‘letting in’ your partner to help you with the kids and household chores seems pretty straightforward, right? Who wouldn’t want someone to help them?

Combs The Forest Floor For Its Elusive Fruits

Add the remaining butter to the pan and fry the remaining mushrooms. When golden, return the first batch of fried mushrooms to the pan, along with the remaining ingredients (except the ciabatta), and simmer for 3 minutes.

Books For (Home) Cooks

Pour the mixture into a greased baking dish, place in a pan of boiling water and bake for 45 minutes, or until golden brown. The pudding forms a thin crust on top and a sauce at the bottom.

Poached Naartjie Crepes With Salted Caramel Sauce

Heat a small nonstick pan and add enough butter to coat the base. Add a ladleful of batter to the centre of the pan and swirl to spread evenly. Fry for 30 seconds, then turn and cook the reverse side. Keep warm and repeat with the remaining batter. Drizzle the crepes with the naartjies syrup and top with the poached naartjies and salted caramel sauce to serve.

Oxtail with Parsnip Mash and Buttered Cabbage

In a separate ovenproof casserole dish, heat the stock, tomato, sherry, lemon juice and sugar, then add the oxtail. Add the turnips, bay leaves, basil and thyme, cover and transfer to the oven for 3 to 4 hours.

Sirloin with Gorgonzola and Bacon Sauce and Avocado Salad

Rub the steak with oil and season with pepper. Heat a pan until smoking hot, then cook the steaks to your preference. Drizzle with the Gorgonzola-and-bacon sauce and serve with the avocado salad

Sticky Brinjal Jam with Halloumi and Crispy Vine Leaves

Place two vine leaves on top of each other. Place a piece of cheese in the middle and fold the leaves over the cheese. Place on a baking tray and bake for 15 minutes, or until the cheese is hot and melting and the leaves are slightly crispy around the edges.

The Dish On Fish

Of all the food dilemmas you face when pregnant, seafood might be the most slippery. Fish contain nutrients essential to the developing fetal brain, but they can also be contaminated with brain-damaging mercury and polychlorinated biphenyls (PCBs).

Meals On Wheels

Operating out of everything from jazzed-up Jurgens caravans to flashy Ford RVs, food trucks are putting tread to tar in food capitals including New York, London and, most recently, Cape Town.

Dipping Into The Past : Ria du Plessis’ Beskuit

Ria du Plessis was the mother of Andre, a schoolfriend of my older cousins, Heleen and Lizbe. When Andre came to visit them, he would always arrive with boxes of these rusks.

Divine Dining : Bizerca Bistro's butternut gnocchi with fresh tomato coulis

Remove the saucepan from the stove, then stir in the egg yolks and season. Divide into small pieces then shape as desired. Cook in a saucepan of hot water until the gnocchi floats to the surface. Refresh in iced water.

Creamy Leek: The Cheese Sauce Adds Extra Indulgence

My mom used to make this recipe for us in autumn when we were growing up in Germany. I love the combination of pancetta and leek. The cheese sauce adds extra indulgence.

Chicken Soup For The Soul

In her new memoir, magazine doyenne Jane Raphaely shares the story of her remarkable life. And here, exclusively for Taste, she shares the coveted recipe for her famous chicken soups, as much a tonic for the spirit as it is for the body

Cooking Under Pressure (Part 2) - Sandalene's Quick Chicken Pot, Autumn fruit with hot vanilla rice pudding

In a saucepan, boil the brandy, Port, verjuice and spices for 15 minutes. Transfer the liquid and the remaining ingredients to a pressure cooker and cook at a high pressure for 4 minutes.

Cooking Under Pressure (Part 1) - Quick-braised chinese beef short ribs

Brown the duck pieces in half the butter in a 5hallow frying pan until golden. Meanwhile, in a pressure cooker, brown the onions and herbs in the remaining butter until golden. Add the flour and mushrooms and continue browning until golden.

Three Men And A Lady (Part 3) - Tarte tatin

Heat the sugar and butter in the skillet over a high heat. When the mixture begins to ca ra melise, remove it from the heat, Place the apple halves, cut-side up, in the caramel and cover them with the pastry tucking in any overlapping edges.

Three Men And A Lady (Part 2) - Ceviche of panga, shaved fennel, avocado and preserved lemon, Braised shoulder of lamb with carrots, turnips and shallots

Roughly chop the onion, garlic, celery and large carrots and place, together with the browned lamb and rosemary into a casserole dish. Add the wine, cover and roast for 2½ hours, or until the lamb is soft.

Three Men And A Lady (Part 1)

For Father’s Day, Pete-Goffe Wood took over the MasterChef SA kitchen at Nederburg to cook a man-sized meal for a pair of wine fans. Taste’s Abigail Donnelly was there to keep the boys in line

Three Lessons, Six Creations (Part 5) - Vanilla bean ice cream, Easy Danish pastries

Make a windmill shape! It’s easy. Simply cut 2-inch slits through each corner of each pastry square then join alternate points in the center, pressing to seal.

Three Lessons, Six Creations (Part 4) - Stirred custard, Baked custard

In a medium saucepan, combine milk, half of the sugar, and vanilla bean. Stir over medium heat boiling point is reached (do not boil). In a heatproof bowl, whisk yolks and remaining sugar together. Pour hot milk into egg mixture in a thin, steady stream, whisking constantly.

Three Lessons, Six Creations (Part 3) - Mushroom And Silken Tofu Noodle Soup, Twice-Cooked, Sticky Pork Belly Salad

Divide noodles among 4 serving bowls. Gently slide tofu cubes onto noodles. Divide vegetable soup among dishes. Serve topped with sliced chili and extra shredded green onions, if desired.

Three Lessons, Six Creations (Part 2) - Chocolate And Berry Dessert Risotto, Basic Stock-Poached Chicken

Make the berry compote: Combine berries and sugar in a small saucepan. Stir over medium heat for 3 to 4 minutes or until sugar dissolves and berries are warmed through. Serve chocolate risotto topped with compote.

Three Lessons, Six Creations (Part 1) - Creamy Herb Risotto, Mushroom Arancini

Pour in wine and stir for 1 minute, until absorbed. Add hot stock, 1 cup at a time (adding mushrooms with the third cup), stirring until all liquid has been absorbed; about 15 to 20 minutes. Rice should be creamy with a slight bite.

Salads To The Max (Part 3) - Quinoa and halloumi salad, Deluxe fig and ham salad

Arrange lettuce quarters cut-side-up on a large platter. Roughly rip the Parma ham slices in half lengthways and weave among the lettuce quarters. Dot over the figs, beans and toasted bread cubes.

Salads To The Max (Part 2) - Mexican chicken salad, Beef satay salads

Rip or cut chicken into bite-sized pieces and put into a large mixing bowl. To slice kernels off a corn cob, hold the cob upright (on its end) on a board and shave off kernels with a large knife. Add to the chicken bowl and repeat with other cob.