To make 2 cups of almond milk, cover 100 g almonds with water and chill overnight. Drain the almonds and place in a blender with 2 cups water, a pinch of salt, 1/2 t caster sugar and a few drops of vanilla extract (optional). Blend well, then pour th

Let’s Cook – Delicious Yet Nutritious Easy Meals and Treats for Kids and Teens contains 70 family-friendly recipes to get children inspired in the kitchen, from good-for-you breakfasts, to lunchbox snacks and tasty suppers to suit even the fussiest e

Hand-harvested in Greece, they’re an essential addition to meze platters. Or make a quick tapenade or veg pasta sauce with brinjal, baby marrow, garlic, peppers and canned tomatoes. R64.99 Produced in the Franschhoek Valley, it’s mild, delicate and

The seeds of this groundnut are boiled and eaten as a pulse, ground into flour, and used as animal feed. They originated in Uganda, but are now available in South Africa via Local Village Foods and online at faithfultonature.co.za. Try them in boboti

Our favourite Michelin-starred chef, Jan Hendrik van der Westhuizen, has a new journal out and we’re rather excited about this one. It’s a feast of proudly South African flavours from padkos – think boiled eggs, cold braaibroodjies and Marmite rusks

“After eating this dish at Momofuku in New York, I’ve come quite close to replicating the original fiery sauce. Eat it with chicken, pork, beef, duck and even eggs. Just make sure you have a jar of it at home, it keeps in the fridge for two weeks.” –

Chargrill halves in olive oil. Mix with salami chunks, green olives, blanched green beans and a squeeze of lemon. Grate and stir into whisked eggs with feta, mint and seasoning for a veggie frittata. Top with cherry tomatoes. Boil and toss with whi

The Encyclopedia of Kitchen History traces preserved lemons back to the 11th century in Algeria, Tunisia and Morocco. Since then, the ingredient has journeyed to Israel, Iran, Turkey and India, but the base recipe used in the 12th century hasn’t chan

WHAT IS IT? Balsamic vinegar has been produced in and around its birthplace, the city of Modena, in the northern region of Emilia-Romagna, Italy, for nearly 1 000 years. The region specialises in Lambrusco (red) grapes and Trebbiano (white) grapes an

Biting into a just-picked sun-ripened tomato at the right time is one of summer’s small – but great – joys. The same goes for the season’s best stone fruit and berries. Winter veg in soups and summer fruit in smoothies just feels natural. I feel like

Balsamic vinegar of Modena is made from cooked or concentrated grape must (freshly crushed fruit juice that includes skins, seeds and stems of the fruit) blended with wine vinegar. The amount of grape must present determines the density of the vinega

“I make a great green smoothie every morning with all the lovely greens: spinach, celery, cucumber, avo, lemon juice, ginger and coconut water.” – Tharien Nel “I go crazy with veggie stir-fries. They’re the easiest way to eat a lot of veggies in a

Use vinegar to check whether bicarb is still good to use. Place 2 T vinegar in a small bowl, then add 1 t bicarb. It should froth vigorously if the bicarb is still fresh enough to use. For a crispy, golden crust on bread, brush the top with vinegar j

Alles Beste has a surprisingly excellent wine selection, sweet treats and fresh produce (especially herbs). padstal.allesbeste.com Plaas Maak R71 Polokwane is great for general store nostalgia – Chappies on the counter, home-made rusks and fresh pro

250 ml = 1 cup 190 ml = ¾ cup 125 ml = ½ cup 85 ml = ¹/3 cup 65 ml = ¼ cup 5 ml = 1 teaspoon 15 ml = 1 tablespoon 30 ml = 2 tablespoons 45 ml = 3 tablespoons 60 ml = 4 tablespoons ■