Anyone who is hesitate about marinating meat is bound to become an enthusiast after tasting the results of this recipe. For maximum flavour and melting tenderness, marinet the leg in the fridge for at least 12 or for up to 48 hours.
Tag Archives: Art of Cooking
Chicken Liver Pâté With Bacon & Port
Pâté is a mixture of cooked ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine, brandy or cognac. Pâté can be served either hot or cold with crackers or crudité. It can be served as an appetizer at a dinner party, or as a light lunch. It takes lessContinue reading “Chicken Liver Pâté With Bacon & Port”
Curried Chicken Mousse
An extraordinary light and attractive cold dish to make with cooked chicken or turkey. Use one large ring mould or a loaf-shaped dish with at least 1,5 litres capacity or 6 to 8 x 200 ml or 10 to 12 x 125 ml moulds.
Cajun-style Blackened Chicken & Salad Sandwich
This very contemporary way of serving a low-kilojoule chicken and salad sandwich would be ideally suited for a casual meal on the patio with friends and family. Prepare an open sandwich for a light meal or a stacked sandwich for a more substantial feast.
Bee-sting Pastries
The Beesting Cake (see image at the bottom of this post) has its origins in Germany. It is said that the cake is called “bee sting” as it is thought that a bee was attracted to the honey topping on the cake, and that the baker who invented the cake was stung. This popular German confection,Continue reading “Bee-sting Pastries”
Carolié de Koster (Carolié’s Culinaire)
Carolié de Koster is a dietician, food consultant, cookery teacher and author of a variety of recipe books of which Art of Cooking is the prima donna. She operates under the name Carolié’s Culinaire (previously Foodlink) which incorparates all activities linked to food. Her objective has always been to assist those involved with food preparation to increase skillsContinue reading “Carolié de Koster (Carolié’s Culinaire)”
Hot Cross Buns
Fill your kitchen and your home during this Easter time with the spicy aroma of the very best home made Hot cross buns, made with real ground spices and baked with love for your family and friends! One of the highlights on the calendar of worldwide annual baking traditions are these buns. A feeling ofContinue reading “Hot Cross Buns”
Danish Custard/Apple Plaits
This rich yeast dough has become a timeless classic, baked and enjoyed all over the world! The plait at the top has a custard filling and the plait at the bottom has an apple filling. They are equally delicious!
Speculaas Spice Biscuits
A biscuit which is made all over the world – the origin is thought to be Danish, but the biscuits are associated with Dutch baking and confectionary. The biscuits are made all year round but especially for Saint Nicolas’ Eve.
Fillets Of Venison With Juniper Berries
Juniper berries pairs very well with venison. Read the post Juniper Berries for more info on this superfood. To improve the flavour and soften the meat, marinate it for several hours or for up to 3 days in the fridge or freezer before cooking. The Cooked Marinade used in this recipe is by Carolié deContinue reading “Fillets Of Venison With Juniper Berries”
Biscotti
Every home should permanently have a jar of Biscotti in the kitchen! Best biscuits ever to nibble or dunk in coffee or as the Italians do, in sherry or wine! Thanks to the clever Italians! New style biscotti are light, crisp and irresistible and have gained popularity worldwide! These Italian “biscuits” were traditionally hard andContinue reading “Biscotti”
Whole Duck With Cherry Sauce
Spoil your guests this Festive Season with this classy duck recipe – the compliments will stream in! Serve it with Mashed Potato and Continental Red Cabbage.
Peppered Rice
This is a colourful and attractive rice dish with mixed peppers to serve as a perfect accompaniment to many meat dishes.
Mashed Potatoes With Variations
This recipe for plain mashed potatoes makes the creamiest, fluffiest mashed potatoes imaginable. If possible, purchase floury potatoes especially suited for mashing – check that the other varieties are completely tender before attempting to mash them. Be sure to try the variations listed below for an interesting take on this popular starch staple.
Cooked Marinade
To improve the flavour and soften the meat, marinate it for several hours or for up to 3 days in the fridge or freezer before pot-roasting, roasting, grilling or barbecuing. The marinade can be used for large joints, steaks or ribs and will be sufficient for up to 5 kg of meat. Use only glassContinue reading “Cooked Marinade”
Koeksisters
A true South African delicacy – crisp plaited pastries filled with a sweet aromatic syrup. They are uncomplicated to serve at tea time or as a dessert – it is the perfect finger food!
Fun With Phylllo
Phyllo pastry is such a versatile ingredient. It can be used for everything from snacks and appetizers to main dishes and impressive desserts! Phyllo pastry is made with flour, water and a small amount of oil or white vinegar. Phyllo-based pastries are made by layering many sheets of phyllo pastry brushed with olive oil orContinue reading “Fun With Phylllo”
Baked Cheesecake Loaf
This is a neat cheesecake, most suitable for serving in coffee shops or as an elegant dessert, sliced and served plain or surrounded by a fruit sauce or fresh fruit.
Strawberry and Custard Phyllo Pastry Pie
A memorable fruity dessert with “lean” custard and a crispy and light deep filo pastry case! Strawberries are a top contender as far as Vitamin C goes – six to eight provide the needs for the day as well as fibre and “sweetness” without many kilojoules. Make the pastry shell in advance to have readyContinue reading “Strawberry and Custard Phyllo Pastry Pie”
Calf’s Liver Paté
Baked patés are classic and ideal to add to the menu for festive summer meals! They are less complicated to prepare than it seems, rich in goodness and flavour, has an appealing slightly coarser texture and is easy to slice for serving.