Poor Man’s Caviar (Aubergine Paté)

A paté or dip made from the flesh of roasted aubergines with ingredients such as garlic, olive oil, lemon juice and parsley. The paté looks similar to caviar, but does not have the same price tag.  Pickled mustard seeds (pictured below) are also known as poor man’s caviar due to its texture which is similarContinue reading “Poor Man’s Caviar (Aubergine Paté)”

Tartar Sauce

Tartar sauce is based on either mayonnaise (made from egg yolk, mustard or vinegar, oil) or aioli (made from egg yolk, olive oil, garlic, lemon juice), with certain other ingredients added. In the UK, ingredients such as capers, gherkins, lemon juice and dill are added. US recipes may include chopped pickles, capers, chives and freshContinue reading “Tartar Sauce”

Mexican Mince In Tortillas

Another version of Mexican Enchilada‘s to try!  This recipe is from Heleen Meyer’s Make five/Maak vyf recipe book. Heleen writes: “Mexican food typically contains red peppers, paprika and corn. Bake this in filled tortillas for a delicious weekend meal and serve with coriander leaves and avocado. A spoonful of yoghurt or sour cream rounds it off beautifully.”

Make-ahead Fillet With Rosé Sauce

This recipe is perfect for those wanting to prepare dinner ahead of time, without spoiling the fillet.  All the cooking is done in advance and the sauces may be varied.  See the recipes for Creamy Mushroom Sauce below which is equally tasty. 1 kg g whole fillet of beef 50 ml canola oil 50 g butter saltContinue reading “Make-ahead Fillet With Rosé Sauce”

Get Sauce Savvy

Sauce is a French word taken from the Latin salsa, meaning salted.  A sauce is essentially flavoured liquid plus thickening agent. By varying the combination of liquid, flavouring and thickening agent, the possibilities are endless. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. As Julia Child, the late American chef and cookeryContinue reading “Get Sauce Savvy”

Greek Yoghurt & Cucumber Dip (Tzatziki)

Serve as a dip with crusty bread, fresh vegetables such as broccoli or cauliflower broken into florets or carrot and celery cut into julienne strips.  For special appeal, spoon the Tzatziki into a hollowed bread roll and serve with the raw prepared vegetables! 1 large cucumber peeled and finely grated 500 ml Greek or fullContinue reading “Greek Yoghurt & Cucumber Dip (Tzatziki)”

Pink Remoulade

A classic condiment used in French and Cajun cooking, rémoulade is a tangy, mayonnaise-based sauce made with Dijon mustard and capers. Other ingredients, including anchovies and tarragon, are often added as twists on the traditional recipe.  It is similar to tartar sauce and  is traditionally served with seafood like prawns, crab cakes and fried fish. Louisiana-style remouladeContinue reading “Pink Remoulade”

Ricotta & Smoked Salmon/Ham Topping

A tasty and nourishing topping or filling for sandwiches. Preparation time: 10 minutes Cooking time: – Serves: 1½ cups (375 ml) topping or dip 1 cup (250 ml) Ricotta cheese ½ cup (125 ml) coarsely chopped smoked salmon or ham 1 Tbsp (15 ml) tomato sauce or topping (or a little more if preferred) 1Continue reading “Ricotta & Smoked Salmon/Ham Topping”

Spicy Ricotta & Almond/Chickpea Topping

A dip or topping filled with flavour and nourishment for high days and holidays! Serve on pikelets, crackers, toast or with vegetable sticks. OR serve as is typical in the southern American regions, spooned into a bowl and surrounded by fruit such as grapes, sliced pears, apples or bananas on cocktail sticks. Preparation time: 10Continue reading “Spicy Ricotta & Almond/Chickpea Topping”