With the erratic and unpredictable climatic conditions we are currently experiencing, I always have my favourite gluhwein recipe close at hand. Remember not to boil, only simmer the wine otherwise all the alcohol will evaporate and the effect will be... let’s say disappointing.
Read MoreFor an entertaining suggestion try peanut-butter (only the crunchy variety must be used) semi-freddo dessert. Serve with loads of your favourite hand-broken chocolate bits and candied banana slices. This can be taken to another level by adding a large ball of maple syrup ice cream. Do it - it will make your day!
Read MoreThe welcome from the Kosi Forest Lodge team included South Africans' favourite dessert - Malva pudding. It's a back cooking/travel show! The experience left us ravenous and ready for a feast of hearty dishes.
Read MoreSlow-cooked, creamy, chive-flavoured scrambled egg is top of my breakfast list. This is best served with a smoked salmon rosette.
Read MoreA French-toast sandwich, filled with carved gammon and finely sliced pecorino with a spicy tomato relish, is always impressive. It's a grand way to start a weekend.
Read MoreFond recollections I have are making and eating 'toad in the hole', and boiled eggs with toasted dipping soldiers. I am amazed at how many people are unfamiliar with these dishes.
Read MoreI impress upon all that an order should take as long as the eggs take to cook. A good few hours are spent preparing for this important meal and I believe an aspiring chef should spend his / her first month on the breakfast shift because it teaches precision, speed and the importance of maintaining a high standard. No one wants a badly fried egg first thing in the morning.
Who could forget Deviled or stuffed eggs? These are regulars on a 'grown-up's' cocktail or snack menu. Dating back to ancient Roman recipes, Deviled describes a dark food, spicy and highly seasoned which is either chopped or ground and served hot or cold.
Read MoreHere are some ideas to make your picnics interesting yet stress free for the person hosting the occasion. Devils-on-horseback (prunes filled with camembert and rolled in bacon) are a popular, yet often overlooked, option. Their make up ensures limited oozing and provides savoury bursts of flavour.
Read MoreFrying is not an option so steaming, poaching, slow-cooking, braising, baking, grilling and boiling it has to be. Suddenly the options don’t seem quite so limited. Supplement weekly meat dishes with vegetarian and easily-digested fish options. Did you know fish is higher in vitamins and minerals than most meat dishes? Include it in your breakfast ideas too. Try poached haddock with soft-and-fluffy scrambled egg, made with one whole egg and two egg whites. It provides a healthy start to your day when your aim is to cut back.
Read MoreReviving the classical avocado Ritz seems appropriate for this traditional occasion. That’s what we’ll have because my parents’ avocado pear trees are laden with the very best of the creamy - smooth fruit. A crème fraiche spicy dressing drizzled over lightly-blanched, firm shrimps is best with a generous squeeze of fresh lemon juice and some crisp Melba toast. There are some flavour combinations that will never die.
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