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Archive for the ‘Recipes’ Category

Vickie de Beer Explains How The Low-Carb Solution For Diabetics Can Change Your Life (Video)

The Low-Carb Solution For DiabeticsNovember is Diabetes Awareness Month and to shed some light on the issue, Afternoon Express invited a range of experts to comment on the condition.

Vickie de Beer, whose cookbook with Kath Megaw The Low-Carb Solution For Diabetics was the stand-out winner at the 2015 Sunday Times Food Weekly Cookbook Awards, spoke about diabetes and shared advice on how to live well and foster healthy eating habits.

De Beer says that in the book they have aimed to cut out all refined carbohydrates – from rice and potatoes to bread and pasta. She talks about the highs and lows that sugar causes in your bloodstream and says that although diabetes are caused by various factors – from lifestyle choices to a natural disposition for the illness – it is reversible through a low-carb diet. “This is a very effective way to change your life.”

The nutritionist and food editor of Rooi Rose also shows Bonang Matheba how to prepare Almond and Yoghurt Flapjacks.

Watch the video:

YouTube Preview Image

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Try Tina Bester’s Naked Triple Chocolate Mousse Cake and More Recipes in the Clicks Love to Bake Range

Clicks recently released their new Love to Bake range, with mouthwatering recipes tried and tested by the Queen of Tarts, Tina Bester.

CelebrateTartsComfortJampacked
Fun in the KitchenBake

 
Love to Bake recipes include the decadent White Chocolate Panna Cotta Tart, Chocolate Heart Spoons, Chocolate Cupcakes with Raspberry Curd and Italian Meringue Frosting, Naked Triple Chocolate Mousse Cake, Red Velvet Cream Cheese Cupcakes, Cherry Friands, Red Velvet Cream Chocolate Almond Cake with Mousse filling and Chocolate Ganacheheese Cupcakes and Iced Vanilla Biscuits.

Each recipe comes complete with Bester’s baking tips. Her words of baking wisdom include “Butter is always better than margarine” and “Always read through your recipe before starting”.

With such an amazing range of options and wonderful instructions, the only problem is deciding where to start. We’re thinking the Naked Triple Chocolate Mousse Cake.

Have a look at the website and try the recipe:

Difficulty: easy
Preparation time: 1½ hours
Setting time: overnight

Dark chocolate mousse:
1 kg dark chocolate
4 C (1 litre) fresh cream

Milk chocolate mousse:
600 g milk chocolate
4 ½ C (1.125 litres) fresh cream

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Watch Tina Bester Bake Her Blueberry Butter Tart, and Then Try the Recipe for Yourself (Video)

CelebrateTartsComfort

 
Tina Bester, dubbed “The Queen of Tarts”, recently shared her recipe for Blueberry Butter Tart on Expresso. She was assisted in the kitchen by presenter Elana Afrika-Bredenkamp.

Bester is the author of Celebrate, Tarts and Comfort. She has a wealth of knowledge about desserts and pastries.

Watch a video of Bester baking her Blueberry Butter Tart:

YouTube Preview Image

Try the recipe for yourself:

Filling:
2 eggs
100g Selati Castor Snow
½ vanilla pod, seeds removed
Pinch of salt
30g flour
120g butter, melted
200g blueberries

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Try this Real Food Recipe for Ouma Onder Die Komberse – Meatballs Baked in Cabbage and Creamy Sauce

Real Food - Healthy, Happy ChildrenJane-Anne Hobbs, who contributed recipes to Real Food – Healthy, Happy Children, has shared a recipe from the book for Ouma Onder Die Komberse.

The dish, which is an adaptation of a traditional favourite, incorporates carb-free meatballs, poached cabbage and a Swedish-style creamy sauce. You can also adapt the recipe by baking the meatball parcels in a fresh tomato sauce.

Try the recipe:

This is a new twist on a beloved South African dish: Ouma Onder Die Komberse. Big, juicy meatballs are flavoured with nutmeg, onion and lemon zest, wrapped in soft cabbage ‘blankets’, then baked in a creamy lemon sauce.

The paragraph above comes directly from just-published Real Food: Healthy, Happy Children, by Kath Megaw (Quivertree, 2015), and I’m honoured to have been asked to contribute some of my low-carb recipes to the book.

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Get the Kids to Eat Healthier with These Five Low-carb Recipes from Real Food by Kath Megaw

Real Food - Healthy, Happy ChildrenSunday Times recently featured five recipes from Real Food – Healthy, Happy Children by Kath Megaw, Daisy Jones, Phillippa Cheifitz and Jane-Anne Hobbs.

This book marries practicality with warmth, science with common sense and the experience of a healthcare professional with the intuition of a mother – offering parents an easy-to-use, easy-to-explain guide to healthy eating for the entire family.

Try these delicious Real Food recipes: Berry and Macadamia Nut Lollies, Roast Citrus Drumsticks, Quick and Creamy Cauliflower Mash, Grannies in Blankets and Cheese and Tomato Frittata. Each dish is so easy you can rope the kids in to help you in the kitchen.

Enjoy!

Berry and Macadamia Nut Lollies

Makes: 3 – 4 lollies

Ingredients:

225g macadamia nuts
250ml (1 cup) water
45ml (3 tbsp) xylitol
250ml (1 cup) frozen mixed berries, partly defrosted

Roast Citrus Drumsticks

Serves: 8

Ingredients:

1 clove garlic, peeled and crushed
2 oranges, juiced
1 lemon, juiced
125ml (½ cup) chicken stock
5ml (1 tsp) honey
Salt and milled pepper, to taste
8 chicken drumsticks

Quick and Creamy Cauliflower Mash

Serves: 4-6

Ingredients:

1 cauliflower
30ml (2 tbsp) butter
30ml (2 tbsp) cream, optional
Salt and milled pepper, to taste
A pinch of grated nutmeg, optional

Grannies in Blankets

Serves: 4-6

Ingredients:

12 outer leaves from a cabbage
(or baby savoy leaves)
2 lemons
Salt and milled pepper, to taste
1 large onion, peeled
900g beef mince
1 extra-large free-range egg, lightly beaten

Cheese and Tomato Frittata

Serves: 4-6

Ingredients:

12 free-range eggs
80ml ( cup) water
45ml (3 tbsp) butter, plus extra for dotting
100g baby tomatoes, halved
100g parmesan, grated
Salt and milled pepper, to taste

Real Food – Healthy, Happy Children is being launched in Sunningdale, Cape Town on 22 September. Don’t miss it!

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What are You Chowing During the Rugby World Cup? Pete Goffe-Wood Has Some Ideas

A Life DigestedBokkoms, samoosas, peanuts, biltong and Muscadel are all well and good for the Curry Cup, but for the Rugby World Cup we need to bring out the big guns! Luckily, renowned celebrity chef and MasterChef SA judge Pete Goffe-Wood has shared his scrumptious recipes for the big tournament with the KFM team.

Watch the Springboks sweat it out as you munch on Goffe-Wood’s Chilli, Maize and Cheese Balls; cringe when your favourite player gets tackled with Masala Potato Wedges and Tzatziki on your plate; and cheer on the Boks when they bring the trophy home with a delicious side of Thai Spiced Chicken Wings.

Rugby and delicious food are both experiences best shared among friends.

Try these recipes from Goffe-Wood’s kitchen, perfect for the big game:

Masala Potato Wedges with Tzatziki
1kg potatoes, skin on & cut into wedges

100ml water

80g tomato paste

100ml lemon juice

2g chilli powder

15g ground coriander

30g ground cumin

10g salt

Combine the water, lemon juice and spices. Toss the wedges in the spice mixture. Cook in deep fryer until golden brown or put in to a roasting pan and bake in a hot (200ºC) oven for 40 min.

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Try a Recipe for Cheese Tacos with Spicy Mince and Guacamole from Real Food by Kath Megaw

Real Food - Healthy, Happy ChildrenReal Food – Healthy, Happy Children, by Kath Megaw, Daisy Jones, Phillippa Cheifitz and Jane-Anne Hobbs, is a book dedicated to making wise diet choices for children easier for parents.

Megaw aims to focus not on what is “allowed”, but on what is healthy in order to promote positive family meals. Crush has shared her recipe for Cheese Tacos with Spicy Mince and Guacamole, one of the delicious family recipes from Real Food.

The tacos are wonderful with a variety of toppings, and with a slight tweak can also be made into nachos.

Try it for yourself:

Cheese Tacos

200g Parmesan, freshly grated

For serving:

spicy mince
guacamole
salsa
sour cream
shredded lettuce

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Nikki Werner Visits Old MacDaddy’s Brinny Breezes Restaurant and Finds the Most Delicious Pie Recipe

Cook BetterNikki Werner, co-author of Cook Better, is a renowned food journalist based in Cape Town. She contributes to various publications, but mainly writes for Getaway Magazine.

In the August issue of this popular travel magazine, Werner shared the best bacon-and-eggs roadside stops and gave readers a blueprint for a traditional potjie. During this month she also visited the new Old MacDaddy dining room outside Elgin where she found some incredible rustic dishes. On her Getaway blog she shared a delicious recipe for Rustic Beef and Ale Pie, created by Brinny Breezes Restaurant owner Jay Haupt.

The recipe calls for a Birkenhead Chocolate Stout and trust us, it is definitely worth the effort of finding this craft beer!

Rustic Beef and Ale Pie

Makes 4 pies

Ingredients

2 kg stewing beef
500 g pickling onions
1 large sprig of fresh thyme
2 cloves garlic
1 bay leaf
1 tsp fresh chilli
1 tsp paprika
1 cup stoneground flour
3 tbp sunflower oil
Birkenhead Chocolate Stout (300ml)
Puff pastry
1 egg
Salt and pepper

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Try Luke Dale-Roberts’ Recipe for Butternut, White Onion Marmalade and Gorgonzola Jalousie

Cook BetterNikki Werner, journalist, food lover and co-author of Cook Better recently shared a recipe for Butternut, White Onion Marmalade and Gorgonzola Jalousie on her blog.

The recipe, which Werner says is top of her “personal ‘to bake’ list”, is courtesy of Luke Dale-Roberts, celebrated chef at The Test Kitchen.

The dish, Werner says, “hits all the right notes: sweet, savoury and buttery, flaky puff”.

Try the recipe:

200g puff pastry
1 Egg
25g Gorgonzola cheese
100g Butternut
10ml Olive oil
3g Salt
3g Thyme

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Probeer Sydda Essop se resep vir lipleklekker lamskerrie uit Karoo Kombuis

Karoo KombuisWat is beter as ‘n heerlike kerrie uit die hart van die Karoo om die winterkou weg te dryf?

Netwerk24 het onlangs ‘n resep gedeel vir liplekker lamskerrie uit Sydda Essop se kookboek, Karoo Kombuis: Onthoukos en onvertelde verhale uit die hartland.

In die artikel maan Jens Friis lesers aan om nie weg te beweeg van die stoof af terwyl hulle die kerrie maak nie.

Die resep maak gebruik van 1 kilogram lamsvleis wat deeglik afgewas is in koue water. Friis beveel ook aan dat die lamskerrie saam met komkommerslaai en fyngemaakte eiervrug-en-jogurt geniet kan word.

Probeer die resep:

S 5 e sonneblomolie

S 2 uie, in dun ringe gesny

S 1 t sout

S 1 t vars knoffel, fyngemaak

S 1 t vars gemmerwortel, fyngekap

S 1 t vars of droë rooi rissie (na smaak)

S halwe t borrie

S 1 en ’n halwe t fyn koljander

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