Published Recipes/Articles - Page 3

Vanilla Bean in Spices and Herbs

Posted on the 5th of Nov 2009

Vanilla (Vanilla planifolia) is the only orchid that produces edible fruit, in the form of long thin pods. Native to Central America, vanilla has a long history of use in that region, especially for flavouring Mayan and Aztec spiced drinking chocolate...

Total Views: 147 | Word Count: 616 | Comments: 0 | Not Yet Rated

Turmeric in Spices and Herbs

Posted on the 5th of Nov 2009

Turmeric (Curcuma longa), also called borrie, is a rhizome (swollen underground root) that’s brilliant golden orange inside with orange-tinged tan skin. Borrie in South Africa is chiefly used in curries, pickled fish and sosaties and for colouring yellow rice...

Total Views: 95 | Word Count: 556 | Comments: 0 | Not Yet Rated

Aniseed in Spices and Herbs

Posted on the 3rd of Nov 2009

Aniseed (Pimpinella anisum, also anìs (stressed on the second syllable) and anise) has small sage green to yellow ochre crescent-shaped seeds similar to caraway in appearance, with a distinct sweet though not overpowering liquorice flavour. Aniseed is native to the Middle East and is widely cultivated in temperate regions of northern Africa, Greece, southern Russia, Malta, Spain, Italy, Mexico, and Central America...

Total Views: 49 | Word Count: 409 | Comments: 0 | Not Yet Rated

Cayenne Pepper in Spices and Herbs

Posted on the 3rd of Nov 2009

Cayenne pepper is a finely ground powder prepared from the seeds and pods of various types of chilli. As most powders are blends, the names of the varieties used are not very important. The capsicums used are the small-fruited varieties: thinnish tapered seed pods up to 12 cm long and 2.5 cm in diameter...

Total Views: 72 | Word Count: 408 | Comments: 0 | Not Yet Rated

Bay Leaves in Spices and Herbs

Posted on the 3rd of Nov 2009

Bay leaves refer to the aromatic leaf of the Bay Laurel (Laurus nobilis, Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance. The leaves are often used to flavour soups, stews, braises and pâtés in Mediterranean Cuisine...

Total Views: 36 | Word Count: 511 | Comments: 0 | Not Yet Rated

Allspice in Spices and Herbs

Posted on the 3rd of Nov 2009

Allspice takes its name from its aroma, which smells like a combination of spices, especially cinnamon, cloves, ginger, and nutmeg, hence the name ‘wonderpeper’ (marvelous pepper) in Afrikaans. It’s produced from the unripened dried berries of an evergreen tree native to Caribbean regions...

Total Views: 494 | Word Count: 874 | Comments: 0 | Not Yet Rated

Cape Malay Frikkadels in Cape Malay Recipes

Posted on the 3rd of Nov 2009

These meatballs (rissoles) are flavoured with spices which make them a real taste sensation. Traditionally served with tomato smoor (an onion and tomato sauce)...

Total Views: 423 | Word Count: 265 | Comments: 0 | Not Yet Rated

Emmertee in Cape Malay Recipes

Posted on the 3rd of Nov 2009

Sweet tea served in an enamel bucket. Guests help themselves by dipping their cup into the bucket...

Total Views: 32 | Word Count: 152 | Comments: 0 | Not Yet Rated

Dhai in Cape Malay Recipes

Posted on the 3rd of Nov 2009

An Cape Malay accompaniment for spicy meat dishes made with yoghurt, spices and dhania. Very good with beryani...

Total Views: 91 | Word Count: 187 | Comments: 0 | Not Yet Rated

Denningvleis in Cape Malay Recipes

Posted on the 3rd of Nov 2009

A delicious Cape Malay lamb stew flavoured with tamarind or lemon juice, bay leaves and spices to give an exciting sweet-sour flavour and lingering aroma...

Total Views: 220 | Word Count: 295 | Comments: 0 | Not Yet Rated

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