Posts tagged Recipes
Zandy’s Venison/Beef Pie Recipe

As a child - ‘reared’ on a farm - I have fond memories of my mom’s friend Liana whose home-cooked venison pie left a lasting impression. Today, this recipe still evokes happy times with our extended family sitting around the fireplace, on chilly winter days. The dish is special to me because it was a catalyst for bringing people together.

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Zandy's Oryx Desert Salt Pet Biltong Recipe

Making Biltong is an age-old South African tradition and the process of curing meat for preservation is probably as old as mankind. We love biltong, and so do our beloved dogs!

Salt is an important part of the meat curing process and we love Oryx Desert Salt because it doesn’t have any added iodine together with the fact that it is local. Please do keep in mind that while salt is a crucial part of Fido’s diet too much salt can be bad, so please give treats as an occasional treat & always make sure adequate water is available.

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Coconut Quinoa Porridge with Fresh Berries & Flaked Almonds

Healthy properties make quinoa a popular ingredient. For a nourishing meal serve it with any fruit of your choice, lightly toasted almonds and coconut chunks. Pour rice or coconut milk over this. My preference is fullcream milk. The choice is yours…

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Carroll Taylor's Nanaimo Bars

Carroll Taylor's Nanaimo Bars are so tantalising that I couldn’t resist a second. These tasty treats are of Canadian of origin, popular across North America.   It is a bar dessert that requires no baking and is named after the west coast city of Nanaimo in British Columbia. It comprises a wafer crumb base topped with a layer of custard-flavoured butter icing that is covered with melted chocolate, made from chocolate squares and has been voted Canada's Favourite Confection in a National Post reader survey. There are many varieties of the Nanaimo bar. They offer different types of crumb, different flavours of icing (eg mint, peanut butter, coconut, mocha) and different types of chocolate.

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Weber Stuffed Sundried Tomato, Olive and Feta Baked Butternut

Baked butternut stuffed with sundried tomatoes, olive and feta is very old school but still wonderfully delicious. Drizzled with white-wine-and-wholegrain mustard, this dish is ideal for those who enjoy a real Sunday roast.

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Weber Pizza

I have recreated one of Graeme Taute’s recipes and now we have our own artisan pizza-base recipe - a pizza base that really works.  Follow this recipe and be prepared to impress friends and family.

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Emily's Frankies' Ginger Ham and Green Bean Salad

The recipe student Emily Schmidt selected includes the use of ginger beer and you’ll be surprised how easy it is to prepare her Frankie’s Ginger-Beer Poached Gammon. I know that as you look at the photograph (taken by the school’s new photographer, Kate Martens) and read up the recipe, you’ll be asking yourself why you save gammon for Christmas.

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Gladys' Crumpets Recipe

While waiting for water to boil for her and her brothers' bath ‘Nan’ would spoil them with freshly-made crumpets that were always served with butter and apricot or strawberry jam.  To ensure complete decadence the rule was to eat these as they popped out of pan.

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