Today we are in Corsica, or the Ile de  Beaute to the French, Kalliste (beautiful) to the Greeks. Sitting in azure, translucent, unpolluted waters, it is situated 125 kilometres south of the Gulf of Genoa, 82 kilometres west of the Italian coast, 12 km from Sardinia and some 450 kilometres east of Spain. Its strategic position in the Mediterranean means that it...

The first time I tried brandade was at a business event in the South of France. I asked what it was and was told it was mashed up fish, potato and oil by a member of the events team. Sounds strange but actually it is an absolute delight, perfumed with thyme, garlic, with a slight heat from the white pepper and the salt cod? Ooooh the salt cod Salt cod is cod which...

In spite of my aversion to baking cakes, I do love to bake fresh bread. We have a 60-year-old sourdough starter that is lovingly fed every day and when we moved into this place we both relinquished our bread making machines in favour of more traditional, rustic methods. We haven’t regretted it. Summer means lots of outdoors cooking and making of flat breads...

We love sauerkraut here and there is always a jar in the fridge for salads and sausages. Recently I’ve been researching new recipes and came across Bigos, the Polish national dish. Here’s our take on it, the meat is scaled down completely, focussing on the smokiness from the sausages, gammon and bacon. Bigos is a hunter’s stew, a traditional meat...

Posted on Apr 21 2015 - 8:30am by Anita-Clare Field
#5

Brigadeiro (Portuguese for Brigadier) is a popular Brazilian delicacy, created in 1940. It is common throughout the entire country and is eaten at practically all the major celebrations. Brigadeiro is made from condensed milk, powdered chocolate, butter and chocolate sprinkles to cover the outside. It can be cooked in the oven or the microwave, in the form of...

Today, we are travelling to Ethiopia, a landlocked African country that is associated, in most people’s minds, with deprivation, starvation and malnutrition. Nevertheless, the country has a highly nutritious, largely vegetarian diet. In fact, most Ethiopian dishes are nutrient-dense and low in fat. According to the Ethiopian Orthodox Church, every Wednesday...

I have been inspired recently to try my hand at baking; something I steered clear of in the past. I am a big scaredy cat. I am, however, tackling old favourites such as scones or carrot cake as well as less well-known cake like Kasutera/Castella. Kasutera (Castella) is an old-fashioned Japanese sponge cake made of sugar, flour, eggs, and starch syrup that is loved...

On her first visit to Cape Town, to stay with family, Caro was introduced to smoked snoek (a fish she had never encountered before), and immediately fell in love. Since then she’s introduced it to me and I can completely understand why she loves it so much, especially smoked. We’re taking full advantage of the sun this week and BBQ ing our snoek with a...

I’m a massive fan of cooking outside, I could cheerfully BBQ and broil my way through the next few months and with the arrival of our new smoker could life be any better? I have been reading up on the whole low and slow techniques for meat and if I could find a way to practise the same techniques on the amazing potjie stews are cooked then I’d be a very...

We are constantly looking for new dips and sauces at this time of year when we switch from eating stews and soups to dusting off the BBQ and eating lots of salads. Today, we’re making a delicious dip using aleppo peppers. The Aleppo pepper (known as pul biber [flake pepper] in Turkish) is a variety of Capsicum annuum that is used as a spice, particularly in...