Archive for January, 2012
by Amanda on Jan 23rd, 2012
Sarah Graham, author of the recently released cookbook Bitten, is also the author of a well-kept food blog, A Foodie Lives Here. In one of her latest posts, she presents her readers with a recipe for Seared Tuna Steaks with Asian Dressing as whipped up by her friend, Michael Jenkins:
WHAT YOU’LL NEED
2 fresh tuna steaks (Available in most grocery stores and cheaper than beef fillet)
2 Tbsp sesame seeds
2 Tbsp olive oil
For the Asian Sauce
(All in rough quantities, and please alter according to your own preferences)
4 Tbsp olive oil
1 Tbsp balsamic or red wine vinegar
1 Tbsp sweet chilli sauce
2 tsp runny honey
1 tsp fresh grated ginger
1 tsp dried chilli flakes
1 tsp sesame oil
Juice of 1 lemon
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by Amanda on Jan 19th, 2012
Sunday Times Food Columnist Hilary Biller shares her latest recipes – grilled summer fruits with herbs and honey butter, and several recipes for home-made gluten-free breads:
INGREDIENTS:
* 4 nectarines, pitted and cut into wedges
* 6 plums, pitted and halved
* 250g seedless grapes
* 1 large, firm mango, peeled and sliced
* 4-6 fresh figs, halved
* 100g butter
* 125ml ( cup) honey
* Seeds of 1 vanilla pod
* 10ml (2 tsp) fresh rosemary leaves, chopped
* 10ml (2 tsp) fresh thyme leaves
* Greek yoghurt, mascarpone or crème fraîche, to serve
RICE BREAD
Ingredients:
3 extra-large eggs
600ml milk
125g (1 cup) rice flour
250g (2 cups) mielie meal
15ml (1 tbsp) baking powder
10ml (2 tsp) salt
30ml (2 tbsp) butter, melted
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by Amanda on Jan 13th, 2012
The course that receives the most attention is always the finale, the sweet course. Children (and many adults!) often ask ‘what’s for dessert?’ before they’ve even started the meal. So what makes a dessert something to anticipate so much? Whether it’s the simple, natural fruit sugar in fresh fruit, or the variety of ingredients we add out of a bag, bottle, or jar, there can be no doubt that desserts are comforting and satisfying, rounding off a meal and leaving you feeling pleasantly full, with your spirits lifted.
The easy step-by-step recipes in 500 Desserts show you how to create the best and most flavourful desserts, including variations on every dish and mouthwatering colour photography throughout. This book is the only one you’ll need to make the perfect dessert for every occasion.
Contents
- Introduction (basic equipment, methods and techniques)
- Chilled desserts
- Ultimate chocolate desserts
- Cheesecakes, sponges and hot souffles
- Frozen treats
- Pies, crumbles and tarts
- Cookies, brownies, shortcakes and whoopie pies
- Meringues and choux pastry desserts
- Fritters, pancakes and waffles
- Made in minutes
About the author
Wendy Sweetser is a freelance food writer and a member of the UK Guild of Food Writers. She trained at Le Cordon Bleu schools in London and Paris before working in restaurant kitchens and catering for private parties where she quickly discovered that, for the majority of diners, the most eagerly anticipated part of a meal was the dessert. Wendy has worked as the food editor for several leading UK magazines, contributed regularly to many others and is the author of over 20 books on a diverse range of food and drink subjects.
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by Amanda on Jan 10th, 2012
Struik Lifestyle is proud to announce the publication of Bitten by Sarah Graham:
Bitten is a fun, funky, relevant recipe book for twenty- and thirty-somethings who love life, love food, love their friends, and love to squeeze the last drop from their time and money.
It is a collection of simple, down-to-earth and healthy, no-mess-no-fuss recipes that almost anyone can cook. A companion of convenience, the blog-themed writing style ensures that the writer/reader relationship is established right off the bat. Bitten is a quirky cross between a food memoir and a cookbook with un-intimidating recipes. Besides delicious dishes, Bitten features handy hints for the novice and reluctant cook, cooking and baking tips, and kitchen and baking starter kits. Also included is a useful Meals for a Month guide that takes the guesswork out of the eternal question ‘What should I cook tonight?’ Each dish in this nifty guide is complemented with a wine suggestion to help round off the perfect meal.
About the Author
Sarah Graham loves food and cooking, and believes anyone can cook delicious food. She attended the Chefs Warehouse and Cookery School and started a food blog in May 2010. With just over 60 000 unique visits since its inception, Sarah has received feedback from the US to Australia. As a popular blogger, she has featured on the Getaway Blog and Food24. Sarah is the marketing manager of African Impact, a successful and award-nominated voluntourism/gap-year travel organisation, which she started with her parents and husband.
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by Amanda on Jan 9th, 2012
Paul Duncan, author of Style Icons, appeared on Top Billing to explore and offer his opinion on the home of Stephen Falcke, one of South Africa’s preeminent interior designers:
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by Amanda on Jan 9th, 2012
Longevity magazine has released three recipes from Annabel Frere’s Help! There’s a Stove in My Kitchen, an indispensable cookbook for anyone who is busy finding their feet in the kitchen. The recipes for cucumber soup, Thai beef salad, and chicken, broccoli and pesto pasta are as delicious as they are simple:
Cucumber soup:
SERVES 2 TO 3
1 chicken or vegetable stock cube, or 1 Tbsp stock powder
1 Tbsp boiling water
1 cup cold water
1 large cucumber, washed and diced
1 cup plain yoghurt
1 mint leaf, chopped
1 tsp garlic and herb seasoning
Salt and pepper to taste
Thai beef salad:
SERVES 2
350g ‒ 400g beef steak
1 Tbsp soy sauce
1 clove garlic, peeled and finely chopped
2 spring onions, trimmed and sliced
1‒2 red chillies, deseeded and finely chopped
1 tsp Thai fish sauce
1 tsp fresh lemon or lime juice
1 tsp sugar
2 Tbsp oil
Mixed lettuce leaves
A handful of baby tomatoes
English cucumber, cut into strips
A handful of fresh coriander leaves
Chicken, broccoli and pesto pasta:
SERVES 2
1 head broccoli, roughly divided into florets
1 cup flaked almonds
1 Tbsp oil
1 small clove garlic, peeled and chopped
2 large chicken breast-fillets, sliced into thin strips
1 Tbsp soy sauce
1 cup cream
A squirt of lemon juice
1 Tbsp basil pesto
Freshly ground black pepper to taste
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by Amanda on Jan 3rd, 2012
Marc Hirschowitz is one of the names behind Savour, a book which aims to challenge the boundaries surrounding traditional cookbooks with quick, but stylish recipes. Hirschowitz spoke to Caro Rayner of The New Age about his events company, Conceptspark, his Braamfontein-based Japanese noodle bar and, of course, the book:
Tell us about your new cookbook, Savour.
I’m very excited about it. It’ll be out next week. I think it really pushes the boundaries of what cookbooks should be. I’ve always disliked the way they list these really long and complicated recipes. So the idea behind Savour is quick, uncomplicated recipes that are stylish and presented beautifully.
It’s all about easy, stylish entertainment. And it’s about presentation. Obviously, when a dish tastes amazing, that’s half the battle won, but the way food is presented prepares the palate for what’s to come.
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