Published Recipes/Articles - Page 2

Mageu Recipe in South African Recipes

Posted on the 19th of Nov 2009

This is a very easy recipe for mageu also called mahewu, amarhewu (Zulu spelling) or amahewu (Xhosa spelling). This South African fermented mealiemeal and malt drink is hugely popular in most areas of South Africa...

Total Views: 444 | Word Count: 262 | Comments: 0 | Not Yet Rated

Mageu in South African Cuisine

Posted on the 19th of Nov 2009

Mageu, mahewu, amarhewu (Zulu spelling) or amahewu (Xhosa spelling) is a traditional South African non-alcoholic, fermented brew made from fermented mealiepap. Home production is still widely practised, but the drink is also available at many supermarkets, being produced at factories...

Total Views: 163 | Word Count: 286 | Comments: 0 | Not Yet Rated

Boerejongens (Brandied grapes) in Preserve and Jam Recipes

Posted on the 19th of Nov 2009

One of the Cape’s oldest fruit preserves is boerejongens (Brandied grapes) made from Hanepoot grapes, also known as Muscat d’Alexandrie, preserved in brandy. It is usually served in glasses as a dessert at special occasions...

Total Views: 133 | Word Count: 282 | Comments: 0 | Not Yet Rated

Roti in Bread Recipes

Posted on the 19th of Nov 2009

Roti is a popular flat, pancake-like bread usually served with curries in countries that have Indian influences in their cuisine. These rotis are buttery, tear easily and are perfect to scoop up the delicious sauce of any curry...

Total Views: 152 | Word Count: 373 | Comments: 0 | Not Yet Rated

Horseradish in Spices and Herbs

Posted on the 15th of Nov 2009

Horseradish is a long, rough, tapering root, not unlike a parsnip, with rings, and tiny roots sprouting from the main root. Horseradish is sold fresh, but is more often available grated. Dried, flaked and powdered horseradish is also sold and this retains its pungency more fully than the grated form which is stored in vinegar...

Total Views: 31 | Word Count: 722 | Comments: 0 | Not Yet Rated

Dill in Spices and Herbs

Posted on the 14th of Nov 2009

Dill has a sweet and aromatic bouquet; the taste has a hint of caraway and is slightly, but by no means unpleasantly, bitter. Indian or Japanese dill is thinner and paler than its Western counterpart...

Total Views: 79 | Word Count: 456 | Comments: 0 | Not Yet Rated

Garlic in Spices and Herbs

Posted on the 14th of Nov 2009

Garlic is indispensable in many cuisines. Before preparation, a whole clove has only a mild bouquet; it is only marginally stronger when sliced, but it has a very powerful flavour with a lingering aftertaste and aroma once chopped or crushed...

Total Views: 43 | Word Count: 702 | Comments: 0 | Not Yet Rated

Spicy Herb Vinegar in Dressing and Stuffing Recipes

Posted on the 9th of Nov 2009

Spice up an ordinary vinegar and use as a salad dressing with this recipe using spices and herbs...

Total Views: 87 | Word Count: 201 | Comments: 0 | Not Yet Rated

Candied Orange Zest in Fruit Recipes

Posted on the 9th of Nov 2009

Oranges can be used in many different types of sweet and savoury dishes and also in beverages. Recipes may call for the flesh, zest, or juice of the orange or they may call for all three. In this recipes we will be using the zest...

Total Views: 108 | Word Count: 827 | Comments: 0 | Not Yet Rated

Asyn Poeding (Vinegar Pudding) in Dessert Recipes

Posted on the 5th of Nov 2009

Although the name of this pudding seems to suggest something sour and vinegary, the vinegar is only in the syrup and is actually a nice subtle counterbalance to the sweetness, as well as marrying beautifully with the spices...

Total Views: 300 | Word Count: 269 | Comments: 0 | Not Yet Rated

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