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2004.
CREAMY CHICKEN, PEA & PESTO PASTA RECIPE When the sauce has reached the desired consistency, turn off the heat, check for seasoning and add salt and pepper as necessary. Drain the pasta and return it to the cooking pot. Add the sauce to the pasta and mix well. Divide the pasta among two serving bowls and serve. Wordpress Recipe Plugin by EasyRecipe. 3.2.1230. BONE-IN RIB-EYE STEAK SOUS VIDE WITH A PEPPER SAUCE Place the sealed pouch into the sous vide machine, close the lid and set the timer to 7 hours. To make the sauce, crush the peppercorns lightly in a pestle and mortar, then heat them in a dry frying pan till they start releasing their fragrance. Add the butter and when it has melted, stir in the flour. VERY BERRY WHITE CHOCOLATE CHUNK MUFFINS Instructions. Pre-heat oven to 200C. Grease a standard 12 cup muffin tin or a 6 cup jumbo muffin tin (or use individual silicone muffin cups). Mix the flour and baking powder together in a large bowl. Using your fingertips, rub the butter into the flour mix until the mixture resembles fine breadcrumbs. THAI-SPICED ROAST PUMPKIN SOUP Pre-heat the oven to 180C. Chop the pumpkin into 6 or 8 wedges. Scoop out the seeds and place the wedges skin side down on a baking sheet lined with aluminium foil. Brush them with a little olive oil and place a dab of butter in the hollow of each wedge. Sprinkle liberallywith a
CHIPOTLE, LIME & TEQUILA CHICKEN FAJITA RECIPE Slice the chicken into thin strips, place in a non-reactive glass or metal bowl. Mix the chipotle paste, tequila, lime juice and tequila well, pour over the chicken and mix well to ensure all the chicken strips are coated. Cover and refrigerate overnight (or as long as you can). Heat a little olive oil in a large pan and add the onion. IF LIFE GIVES YOU LEFTOVER ROAST LAMB, MAKE LAMB Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since2004.
SPICY SLOW-ROAST LAMB 2 Tbs olive oil. a thick slice of butter. Method. Pre-heat the oven to 160C and start making the spice rub. Peel the garlic cloves and lightly crush them together with the salt using a pestle and mortar. Add the paprika, cumin seeds and thyme leaves. Gradually add the oilso as to
LAMB SOSATIES WITH A VIEW (SCENES FROM A BRAAI II When you are ready to cook, thread the cubes of meat, apricots, mutton fat and onion rings onto the skewers. Pour the marinade into a saucepan, bring to the boil and keep warm to serve with the sosaties. The sosaties should ideally be braaied (barbacued) over hot coals for NASI AYAM NANAS (INDONESIAN PINEAPPLE CHICKEN RICE Heat the oil in a wok or heavy saucepan over medium high heat and then add blended seasonings and the rest of the seasoning ingredients and stir fry it for 2-3 minutes. Add the chicken and continue stir frying for about 3 minutes. Add chicken stock and salt and simmer until thechicken is
COOKSISTER - FOOD TRAVEL AND PHOTOGRAPHYABOUTRESTAURANTSCONTACT MEWORK WITH MEPRESS AND MEDIACOOKSISTER FAQS Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since2004.
CREAMY CHICKEN, PEA & PESTO PASTA RECIPE When the sauce has reached the desired consistency, turn off the heat, check for seasoning and add salt and pepper as necessary. Drain the pasta and return it to the cooking pot. Add the sauce to the pasta and mix well. Divide the pasta among two serving bowls and serve. Wordpress Recipe Plugin by EasyRecipe. 3.2.1230. BONE-IN RIB-EYE STEAK SOUS VIDE WITH A PEPPER SAUCE Place the sealed pouch into the sous vide machine, close the lid and set the timer to 7 hours. To make the sauce, crush the peppercorns lightly in a pestle and mortar, then heat them in a dry frying pan till they start releasing their fragrance. Add the butter and when it has melted, stir in the flour. VERY BERRY WHITE CHOCOLATE CHUNK MUFFINS Instructions. Pre-heat oven to 200C. Grease a standard 12 cup muffin tin or a 6 cup jumbo muffin tin (or use individual silicone muffin cups). Mix the flour and baking powder together in a large bowl. Using your fingertips, rub the butter into the flour mix until the mixture resembles fine breadcrumbs. THAI-SPICED ROAST PUMPKIN SOUP Pre-heat the oven to 180C. Chop the pumpkin into 6 or 8 wedges. Scoop out the seeds and place the wedges skin side down on a baking sheet lined with aluminium foil. Brush them with a little olive oil and place a dab of butter in the hollow of each wedge. Sprinkle liberallywith a
CHIPOTLE, LIME & TEQUILA CHICKEN FAJITA RECIPE Slice the chicken into thin strips, place in a non-reactive glass or metal bowl. Mix the chipotle paste, tequila, lime juice and tequila well, pour over the chicken and mix well to ensure all the chicken strips are coated. Cover and refrigerate overnight (or as long as you can). Heat a little olive oil in a large pan and add the onion. IF LIFE GIVES YOU LEFTOVER ROAST LAMB, MAKE LAMB Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since2004.
SPICY SLOW-ROAST LAMB 2 Tbs olive oil. a thick slice of butter. Method. Pre-heat the oven to 160C and start making the spice rub. Peel the garlic cloves and lightly crush them together with the salt using a pestle and mortar. Add the paprika, cumin seeds and thyme leaves. Gradually add the oilso as to
LAMB SOSATIES WITH A VIEW (SCENES FROM A BRAAI II When you are ready to cook, thread the cubes of meat, apricots, mutton fat and onion rings onto the skewers. Pour the marinade into a saucepan, bring to the boil and keep warm to serve with the sosaties. The sosaties should ideally be braaied (barbacued) over hot coals for NASI AYAM NANAS (INDONESIAN PINEAPPLE CHICKEN RICE Heat the oil in a wok or heavy saucepan over medium high heat and then add blended seasonings and the rest of the seasoning ingredients and stir fry it for 2-3 minutes. Add the chicken and continue stir frying for about 3 minutes. Add chicken stock and salt and simmer until thechicken is
LAMB SOSATIES WITH A VIEW (SCENES FROM A BRAAI II When you are ready to cook, thread the cubes of meat, apricots, mutton fat and onion rings onto the skewers. Pour the marinade into a saucepan, bring to the boil and keep warm to serve with the sosaties. The sosaties should ideally be braaied (barbacued) over hot coals for CHICKEN, CHORIZO AND PEPPADEW POTJIEKOS CHICKEN, CHORIZO AND PEPPADEW POTJIEKOS / STEW (serves 6-8) Ingredients: 2kg bone-in chicken pieces (a combination of thighs & legs is good) a little oil for frying. flour for coating. 3 bell peppers (1 each red, yellow and green), sliced. 2 medium onions, chopped. 4 cloves of garlic, crushed. 8 hot Peppadews, drained andsliced thinly (or
GEM SQUASH 101: HOW TO FIND THEM, HOW TO GROW THEM, HOW TO Hi everyone, Can you add another shop that sells gem squash regularly every summer in Australia please. it is the Hahndorf Vegetable shop, as you approach Hahndorf from Adelaide, South Australia on the left about a kilometre out of the village. CURRIED VEGETABLE POTJIEKOS Method. Melt the butter and oil together in a large, heavy-bottomed frying pan. Add the onions, garlic, ginger and chilli and sautee gently for about 10 minutes. Add the spices, curry powder and salt and continue to cook for a further 4 minutes or so before turning off theheat.
NASI AYAM NANAS (INDONESIAN PINEAPPLE CHICKEN RICE Heat the oil in a wok or heavy saucepan over medium high heat and then add blended seasonings and the rest of the seasoning ingredients and stir fry it for 2-3 minutes. Add the chicken and continue stir frying for about 3 minutes. Add chicken stock and salt and simmer until thechicken is
SPICY MOROCCAN CHICKEN TAGINE Instructions. Place the cayenne pepper, black pepper, paprika, ginger, turmeric and cinnamon in a small bowl and mix to combine. Place the chicken pieces in a large bowl and toss together with half of the spice mix. Cover with cling film and leave overnight in CHICKPEA SALAD WITH TOMATOES, BASIL AND FETA Hands up – who’s heard of a mondegreen?. Nope, I hadn’t either, until I discovered the wonderful world of blogging five years ago. Obviously, the majority of blogs I read were food blogs, but I also followed a number of fascinating non-food blogs, one of which was the witty, erudite and always fascinating Language Log.. The term mondegreen was coined by American writer Sylvia Wright in EASY MOROCCAN LAMB SHANK TAGINE WITH RAS EL HANOUT AND This Moroccan lamb shank tagine will simmer away for hours, perfuming your entire house, and then arrive on the table fall-apart tender anddelicious!
CHICKEN BIRYANI FOR LAZY COOKS Wash chicken, pat dry and place in a large bowl with half the fried onions. Make the marinade and cover chicken pieces with the marinade. Leave for at least one hour. Pour the oil used for frying into a large saucepan. Sprinkle 500ml of rice over the oil, then arrange thechicken in
BEEF, BROCCOLI AND UDON NOODLE STIR FRY FROM "THE JAPANESE Cut the rump steak very thinly into 5cm long slices (freezing the steak for 30 minutes beforehand will help with the slicing). Transfer to a bowl and mix well with the soy sauce, sugar, ginger, garlic and black pepper until thoroughly combined. COOKSISTER - FOOD TRAVEL AND PHOTOGRAPHYABOUTRESTAURANTSCONTACT MEWORK WITH MEPRESS AND MEDIACOOKSISTER FAQS Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since2004.
CREAMY CHICKEN, PEA & PESTO PASTA RECIPE When the sauce has reached the desired consistency, turn off the heat, check for seasoning and add salt and pepper as necessary. Drain the pasta and return it to the cooking pot. Add the sauce to the pasta and mix well. Divide the pasta among two serving bowls and serve. Wordpress Recipe Plugin by EasyRecipe. 3.2.1230. BONE-IN RIB-EYE STEAK SOUS VIDE WITH A PEPPER SAUCE Place the sealed pouch into the sous vide machine, close the lid and set the timer to 7 hours. To make the sauce, crush the peppercorns lightly in a pestle and mortar, then heat them in a dry frying pan till they start releasing their fragrance. Add the butter and when it has melted, stir in the flour. VERY BERRY WHITE CHOCOLATE CHUNK MUFFINS Instructions. Pre-heat oven to 200C. Grease a standard 12 cup muffin tin or a 6 cup jumbo muffin tin (or use individual silicone muffin cups). Mix the flour and baking powder together in a large bowl. Using your fingertips, rub the butter into the flour mix until the mixture resembles fine breadcrumbs. CHIPOTLE, LIME & TEQUILA CHICKEN FAJITA RECIPE Slice the chicken into thin strips, place in a non-reactive glass or metal bowl. Mix the chipotle paste, tequila, lime juice and tequila well, pour over the chicken and mix well to ensure all the chicken strips are coated. Cover and refrigerate overnight (or as long as you can). Heat a little olive oil in a large pan and add the onion. IF LIFE GIVES YOU LEFTOVER ROAST LAMB, MAKE LAMB Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since2004.
SPICY SLOW-ROAST LAMB 2 Tbs olive oil. a thick slice of butter. Method. Pre-heat the oven to 160C and start making the spice rub. Peel the garlic cloves and lightly crush them together with the salt using a pestle and mortar. Add the paprika, cumin seeds and thyme leaves. Gradually add the oilso as to
LAMB SOSATIES WITH A VIEW (SCENES FROM A BRAAI II When you are ready to cook, thread the cubes of meat, apricots, mutton fat and onion rings onto the skewers. Pour the marinade into a saucepan, bring to the boil and keep warm to serve with the sosaties. The sosaties should ideally be braaied (barbacued) over hot coals for NIGELLA'S BAKEWELL SLICES & THE BIG BAKEWELL TASTE-OFF NIGELLA’S BAKEWELL SLICES. Preheat the oven to 180C. Mix the flour, icing sugar, salt and butter in a food processor (or alternatively, rub the butter into the dry ingredients) until the mixture is crumbly and beginning to form a ball. Turn out into a baking tray approx 235 x 300 x 60mm and push the mixture into the base of the tray to form NASI AYAM NANAS (INDONESIAN PINEAPPLE CHICKEN RICE Heat the oil in a wok or heavy saucepan over medium high heat and then add blended seasonings and the rest of the seasoning ingredients and stir fry it for 2-3 minutes. Add the chicken and continue stir frying for about 3 minutes. Add chicken stock and salt and simmer until thechicken is
COOKSISTER - FOOD TRAVEL AND PHOTOGRAPHYABOUTRESTAURANTSCONTACT MEWORK WITH MEPRESS AND MEDIACOOKSISTER FAQS Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since2004.
CREAMY CHICKEN, PEA & PESTO PASTA RECIPE When the sauce has reached the desired consistency, turn off the heat, check for seasoning and add salt and pepper as necessary. Drain the pasta and return it to the cooking pot. Add the sauce to the pasta and mix well. Divide the pasta among two serving bowls and serve. Wordpress Recipe Plugin by EasyRecipe. 3.2.1230. BONE-IN RIB-EYE STEAK SOUS VIDE WITH A PEPPER SAUCE Place the sealed pouch into the sous vide machine, close the lid and set the timer to 7 hours. To make the sauce, crush the peppercorns lightly in a pestle and mortar, then heat them in a dry frying pan till they start releasing their fragrance. Add the butter and when it has melted, stir in the flour. VERY BERRY WHITE CHOCOLATE CHUNK MUFFINS Instructions. Pre-heat oven to 200C. Grease a standard 12 cup muffin tin or a 6 cup jumbo muffin tin (or use individual silicone muffin cups). Mix the flour and baking powder together in a large bowl. Using your fingertips, rub the butter into the flour mix until the mixture resembles fine breadcrumbs. CHIPOTLE, LIME & TEQUILA CHICKEN FAJITA RECIPE Slice the chicken into thin strips, place in a non-reactive glass or metal bowl. Mix the chipotle paste, tequila, lime juice and tequila well, pour over the chicken and mix well to ensure all the chicken strips are coated. Cover and refrigerate overnight (or as long as you can). Heat a little olive oil in a large pan and add the onion. IF LIFE GIVES YOU LEFTOVER ROAST LAMB, MAKE LAMB Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since2004.
SPICY SLOW-ROAST LAMB 2 Tbs olive oil. a thick slice of butter. Method. Pre-heat the oven to 160C and start making the spice rub. Peel the garlic cloves and lightly crush them together with the salt using a pestle and mortar. Add the paprika, cumin seeds and thyme leaves. Gradually add the oilso as to
LAMB SOSATIES WITH A VIEW (SCENES FROM A BRAAI II When you are ready to cook, thread the cubes of meat, apricots, mutton fat and onion rings onto the skewers. Pour the marinade into a saucepan, bring to the boil and keep warm to serve with the sosaties. The sosaties should ideally be braaied (barbacued) over hot coals for NIGELLA'S BAKEWELL SLICES & THE BIG BAKEWELL TASTE-OFF NIGELLA’S BAKEWELL SLICES. Preheat the oven to 180C. Mix the flour, icing sugar, salt and butter in a food processor (or alternatively, rub the butter into the dry ingredients) until the mixture is crumbly and beginning to form a ball. Turn out into a baking tray approx 235 x 300 x 60mm and push the mixture into the base of the tray to form NASI AYAM NANAS (INDONESIAN PINEAPPLE CHICKEN RICE Heat the oil in a wok or heavy saucepan over medium high heat and then add blended seasonings and the rest of the seasoning ingredients and stir fry it for 2-3 minutes. Add the chicken and continue stir frying for about 3 minutes. Add chicken stock and salt and simmer until thechicken is
LAMB SOSATIES WITH A VIEW (SCENES FROM A BRAAI II When you are ready to cook, thread the cubes of meat, apricots, mutton fat and onion rings onto the skewers. Pour the marinade into a saucepan, bring to the boil and keep warm to serve with the sosaties. The sosaties should ideally be braaied (barbacued) over hot coals for CHICKEN, CHORIZO AND PEPPADEW POTJIEKOS CHICKEN, CHORIZO AND PEPPADEW POTJIEKOS / STEW (serves 6-8) Ingredients: 2kg bone-in chicken pieces (a combination of thighs & legs is good) a little oil for frying. flour for coating. 3 bell peppers (1 each red, yellow and green), sliced. 2 medium onions, chopped. 4 cloves of garlic, crushed. 8 hot Peppadews, drained andsliced thinly (or
GEM SQUASH 101: HOW TO FIND THEM, HOW TO GROW THEM, HOW TO Hi everyone, Can you add another shop that sells gem squash regularly every summer in Australia please. it is the Hahndorf Vegetable shop, as you approach Hahndorf from Adelaide, South Australia on the left about a kilometre out of the village. CURRIED VEGETABLE POTJIEKOS Method. Melt the butter and oil together in a large, heavy-bottomed frying pan. Add the onions, garlic, ginger and chilli and sautee gently for about 10 minutes. Add the spices, curry powder and salt and continue to cook for a further 4 minutes or so before turning off theheat.
NASI AYAM NANAS (INDONESIAN PINEAPPLE CHICKEN RICE Heat the oil in a wok or heavy saucepan over medium high heat and then add blended seasonings and the rest of the seasoning ingredients and stir fry it for 2-3 minutes. Add the chicken and continue stir frying for about 3 minutes. Add chicken stock and salt and simmer until thechicken is
SPICY MOROCCAN CHICKEN TAGINE Instructions. Place the cayenne pepper, black pepper, paprika, ginger, turmeric and cinnamon in a small bowl and mix to combine. Place the chicken pieces in a large bowl and toss together with half of the spice mix. Cover with cling film and leave overnight in CHICKPEA SALAD WITH TOMATOES, BASIL AND FETA Hands up – who’s heard of a mondegreen?. Nope, I hadn’t either, until I discovered the wonderful world of blogging five years ago. Obviously, the majority of blogs I read were food blogs, but I also followed a number of fascinating non-food blogs, one of which was the witty, erudite and always fascinating Language Log.. The term mondegreen was coined by American writer Sylvia Wright in EASY MOROCCAN LAMB SHANK TAGINE WITH RAS EL HANOUT AND This Moroccan lamb shank tagine will simmer away for hours, perfuming your entire house, and then arrive on the table fall-apart tender anddelicious!
CHICKEN BIRYANI FOR LAZY COOKS Wash chicken, pat dry and place in a large bowl with half the fried onions. Make the marinade and cover chicken pieces with the marinade. Leave for at least one hour. Pour the oil used for frying into a large saucepan. Sprinkle 500ml of rice over the oil, then arrange thechicken in
BEEF, BROCCOLI AND UDON NOODLE STIR FRY FROM "THE JAPANESE Cut the rump steak very thinly into 5cm long slices (freezing the steak for 30 minutes beforehand will help with the slicing). Transfer to a bowl and mix well with the soy sauce, sugar, ginger, garlic and black pepper until thoroughly combined. COOKSISTER - FOOD TRAVEL AND PHOTOGRAPHYABOUTRESTAURANTSCONTACT MEWORK WITH MEPRESS AND MEDIACOOKSISTER FAQS Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since2004.
CREAMY CHICKEN, PEA & PESTO PASTA RECIPE When the sauce has reached the desired consistency, turn off the heat, check for seasoning and add salt and pepper as necessary. Drain the pasta and return it to the cooking pot. Add the sauce to the pasta and mix well. Divide the pasta among two serving bowls and serve. Wordpress Recipe Plugin by EasyRecipe. 3.2.1230. LAMB SOSATIES WITH A VIEW (SCENES FROM A BRAAI II When you are ready to cook, thread the cubes of meat, apricots, mutton fat and onion rings onto the skewers. Pour the marinade into a saucepan, bring to the boil and keep warm to serve with the sosaties. The sosaties should ideally be braaied (barbacued) over hot coals for VERY BERRY WHITE CHOCOLATE CHUNK MUFFINS Instructions. Pre-heat oven to 200C. Grease a standard 12 cup muffin tin or a 6 cup jumbo muffin tin (or use individual silicone muffin cups). Mix the flour and baking powder together in a large bowl. Using your fingertips, rub the butter into the flour mix until the mixture resembles fine breadcrumbs. SPICY MOROCCAN CHICKEN TAGINE Instructions. Place the cayenne pepper, black pepper, paprika, ginger, turmeric and cinnamon in a small bowl and mix to combine. Place the chicken pieces in a large bowl and toss together with half of the spice mix. Cover with cling film and leave overnight in SPICY SLOW-ROAST LAMB 2 Tbs olive oil. a thick slice of butter. Method. Pre-heat the oven to 160C and start making the spice rub. Peel the garlic cloves and lightly crush them together with the salt using a pestle and mortar. Add the paprika, cumin seeds and thyme leaves. Gradually add the oilso as to
IF LIFE GIVES YOU LEFTOVER ROAST LAMB, MAKE LAMB Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since2004.
BONE-IN RIB-EYE STEAK SOUS VIDE WITH A PEPPER SAUCE Place the sealed pouch into the sous vide machine, close the lid and set the timer to 7 hours. To make the sauce, crush the peppercorns lightly in a pestle and mortar, then heat them in a dry frying pan till they start releasing their fragrance. Add the butter and when it has melted, stir in the flour. NIGELLA'S BAKEWELL SLICES & THE BIG BAKEWELL TASTE-OFF NIGELLA’S BAKEWELL SLICES. Preheat the oven to 180C. Mix the flour, icing sugar, salt and butter in a food processor (or alternatively, rub the butter into the dry ingredients) until the mixture is crumbly and beginning to form a ball. Turn out into a baking tray approx 235 x 300 x 60mm and push the mixture into the base of the tray to form BEEF, BROCCOLI AND UDON NOODLE STIR FRY FROM "THE JAPANESE Cut the rump steak very thinly into 5cm long slices (freezing the steak for 30 minutes beforehand will help with the slicing). Transfer to a bowl and mix well with the soy sauce, sugar, ginger, garlic and black pepper until thoroughly combined. COOKSISTER - FOOD TRAVEL AND PHOTOGRAPHYABOUTRESTAURANTSCONTACT MEWORK WITH MEPRESS AND MEDIACOOKSISTER FAQS Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since2004.
CREAMY CHICKEN, PEA & PESTO PASTA RECIPE When the sauce has reached the desired consistency, turn off the heat, check for seasoning and add salt and pepper as necessary. Drain the pasta and return it to the cooking pot. Add the sauce to the pasta and mix well. Divide the pasta among two serving bowls and serve. Wordpress Recipe Plugin by EasyRecipe. 3.2.1230. LAMB SOSATIES WITH A VIEW (SCENES FROM A BRAAI II When you are ready to cook, thread the cubes of meat, apricots, mutton fat and onion rings onto the skewers. Pour the marinade into a saucepan, bring to the boil and keep warm to serve with the sosaties. The sosaties should ideally be braaied (barbacued) over hot coals for VERY BERRY WHITE CHOCOLATE CHUNK MUFFINS Instructions. Pre-heat oven to 200C. Grease a standard 12 cup muffin tin or a 6 cup jumbo muffin tin (or use individual silicone muffin cups). Mix the flour and baking powder together in a large bowl. Using your fingertips, rub the butter into the flour mix until the mixture resembles fine breadcrumbs. SPICY MOROCCAN CHICKEN TAGINE Instructions. Place the cayenne pepper, black pepper, paprika, ginger, turmeric and cinnamon in a small bowl and mix to combine. Place the chicken pieces in a large bowl and toss together with half of the spice mix. Cover with cling film and leave overnight in SPICY SLOW-ROAST LAMB 2 Tbs olive oil. a thick slice of butter. Method. Pre-heat the oven to 160C and start making the spice rub. Peel the garlic cloves and lightly crush them together with the salt using a pestle and mortar. Add the paprika, cumin seeds and thyme leaves. Gradually add the oilso as to
IF LIFE GIVES YOU LEFTOVER ROAST LAMB, MAKE LAMB Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since2004.
BONE-IN RIB-EYE STEAK SOUS VIDE WITH A PEPPER SAUCE Place the sealed pouch into the sous vide machine, close the lid and set the timer to 7 hours. To make the sauce, crush the peppercorns lightly in a pestle and mortar, then heat them in a dry frying pan till they start releasing their fragrance. Add the butter and when it has melted, stir in the flour. NIGELLA'S BAKEWELL SLICES & THE BIG BAKEWELL TASTE-OFF NIGELLA’S BAKEWELL SLICES. Preheat the oven to 180C. Mix the flour, icing sugar, salt and butter in a food processor (or alternatively, rub the butter into the dry ingredients) until the mixture is crumbly and beginning to form a ball. Turn out into a baking tray approx 235 x 300 x 60mm and push the mixture into the base of the tray to form BEEF, BROCCOLI AND UDON NOODLE STIR FRY FROM "THE JAPANESE Cut the rump steak very thinly into 5cm long slices (freezing the steak for 30 minutes beforehand will help with the slicing). Transfer to a bowl and mix well with the soy sauce, sugar, ginger, garlic and black pepper until thoroughly combined. COOKSISTER - FOOD TRAVEL AND PHOTOGRAPHY Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since2004.
SPICY MOROCCAN CHICKEN TAGINE Instructions. Place the cayenne pepper, black pepper, paprika, ginger, turmeric and cinnamon in a small bowl and mix to combine. Place the chicken pieces in a large bowl and toss together with half of the spice mix. Cover with cling film and leave overnight in CHICKEN, CHORIZO AND PEPPADEW POTJIEKOS CHICKEN, CHORIZO AND PEPPADEW POTJIEKOS / STEW (serves 6-8) Ingredients: 2kg bone-in chicken pieces (a combination of thighs & legs is good) a little oil for frying. flour for coating. 3 bell peppers (1 each red, yellow and green), sliced. 2 medium onions, chopped. 4 cloves of garlic, crushed. 8 hot Peppadews, drained andsliced thinly (or
THAI-SPICED ROAST PUMPKIN SOUP Pre-heat the oven to 180C. Chop the pumpkin into 6 or 8 wedges. Scoop out the seeds and place the wedges skin side down on a baking sheet lined with aluminium foil. Brush them with a little olive oil and place a dab of butter in the hollow of each wedge. Sprinkle liberallywith a
CHICKPEA SALAD WITH TOMATOES, BASIL AND FETA Hands up – who’s heard of a mondegreen?. Nope, I hadn’t either, until I discovered the wonderful world of blogging five years ago. Obviously, the majority of blogs I read were food blogs, but I also followed a number of fascinating non-food blogs, one of which was the witty, erudite and always fascinating Language Log.. The term mondegreen was coined by American writer Sylvia Wright in CHICKEN BIRYANI FOR LAZY COOKS Wash chicken, pat dry and place in a large bowl with half the fried onions. Make the marinade and cover chicken pieces with the marinade. Leave for at least one hour. Pour the oil used for frying into a large saucepan. Sprinkle 500ml of rice over the oil, then arrange thechicken in
BEEF, BROCCOLI AND UDON NOODLE STIR FRY FROM "THE JAPANESE Cut the rump steak very thinly into 5cm long slices (freezing the steak for 30 minutes beforehand will help with the slicing). Transfer to a bowl and mix well with the soy sauce, sugar, ginger, garlic and black pepper until thoroughly combined. NASI AYAM NANAS (INDONESIAN PINEAPPLE CHICKEN RICE Heat the oil in a wok or heavy saucepan over medium high heat and then add blended seasonings and the rest of the seasoning ingredients and stir fry it for 2-3 minutes. Add the chicken and continue stir frying for about 3 minutes. Add chicken stock and salt and simmer until thechicken is
EASY MOROCCAN LAMB SHANK TAGINE WITH RAS EL HANOUT AND This Moroccan lamb shank tagine will simmer away for hours, perfuming your entire house, and then arrive on the table fall-apart tender anddelicious!
BRANDY AND COKE GLAZED GAMMON FOR A SOUTH AFRICAN Long before Buzzfeed or Mashable saw the light of day, I was a fan of lists. As far back as the early 1980s, some of my brother’s and my most treasured possessions were the two volumes of the wonderful Book of Lists. The lists ranged from the banal (the world’s 5 tallest mountains) to the positively racy (5 famous people who died while having sex), and we loved and them all (and memorised COOKSISTER - FOOD TRAVEL AND PHOTOGRAPHYABOUTRESTAURANTSCONTACT MEWORK WITH MEPRESS AND MEDIACOOKSISTER FAQS Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since2004.
CREAMY CHICKEN, PEA & PESTO PASTA RECIPE When the sauce has reached the desired consistency, turn off the heat, check for seasoning and add salt and pepper as necessary. Drain the pasta and return it to the cooking pot. Add the sauce to the pasta and mix well. Divide the pasta among two serving bowls and serve. Wordpress Recipe Plugin by EasyRecipe. 3.2.1230. LAMB SOSATIES WITH A VIEW (SCENES FROM A BRAAI II When you are ready to cook, thread the cubes of meat, apricots, mutton fat and onion rings onto the skewers. Pour the marinade into a saucepan, bring to the boil and keep warm to serve with the sosaties. The sosaties should ideally be braaied (barbacued) over hot coals for VERY BERRY WHITE CHOCOLATE CHUNK MUFFINS Instructions. Pre-heat oven to 200C. Grease a standard 12 cup muffin tin or a 6 cup jumbo muffin tin (or use individual silicone muffin cups). Mix the flour and baking powder together in a large bowl. Using your fingertips, rub the butter into the flour mix until the mixture resembles fine breadcrumbs. SPICY MOROCCAN CHICKEN TAGINE Instructions. Place the cayenne pepper, black pepper, paprika, ginger, turmeric and cinnamon in a small bowl and mix to combine. Place the chicken pieces in a large bowl and toss together with half of the spice mix. Cover with cling film and leave overnight in SPICY SLOW-ROAST LAMB 2 Tbs olive oil. a thick slice of butter. Method. Pre-heat the oven to 160C and start making the spice rub. Peel the garlic cloves and lightly crush them together with the salt using a pestle and mortar. Add the paprika, cumin seeds and thyme leaves. Gradually add the oilso as to
IF LIFE GIVES YOU LEFTOVER ROAST LAMB, MAKE LAMB Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since2004.
BONE-IN RIB-EYE STEAK SOUS VIDE WITH A PEPPER SAUCE Place the sealed pouch into the sous vide machine, close the lid and set the timer to 7 hours. To make the sauce, crush the peppercorns lightly in a pestle and mortar, then heat them in a dry frying pan till they start releasing their fragrance. Add the butter and when it has melted, stir in the flour. NIGELLA'S BAKEWELL SLICES & THE BIG BAKEWELL TASTE-OFF NIGELLA’S BAKEWELL SLICES. Preheat the oven to 180C. Mix the flour, icing sugar, salt and butter in a food processor (or alternatively, rub the butter into the dry ingredients) until the mixture is crumbly and beginning to form a ball. Turn out into a baking tray approx 235 x 300 x 60mm and push the mixture into the base of the tray to form BEEF, BROCCOLI AND UDON NOODLE STIR FRY FROM "THE JAPANESE Cut the rump steak very thinly into 5cm long slices (freezing the steak for 30 minutes beforehand will help with the slicing). Transfer to a bowl and mix well with the soy sauce, sugar, ginger, garlic and black pepper until thoroughly combined. COOKSISTER - FOOD TRAVEL AND PHOTOGRAPHYABOUTRESTAURANTSCONTACT MEWORK WITH MEPRESS AND MEDIACOOKSISTER FAQS Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since2004.
CREAMY CHICKEN, PEA & PESTO PASTA RECIPE When the sauce has reached the desired consistency, turn off the heat, check for seasoning and add salt and pepper as necessary. Drain the pasta and return it to the cooking pot. Add the sauce to the pasta and mix well. Divide the pasta among two serving bowls and serve. Wordpress Recipe Plugin by EasyRecipe. 3.2.1230. LAMB SOSATIES WITH A VIEW (SCENES FROM A BRAAI II When you are ready to cook, thread the cubes of meat, apricots, mutton fat and onion rings onto the skewers. Pour the marinade into a saucepan, bring to the boil and keep warm to serve with the sosaties. The sosaties should ideally be braaied (barbacued) over hot coals for VERY BERRY WHITE CHOCOLATE CHUNK MUFFINS Instructions. Pre-heat oven to 200C. Grease a standard 12 cup muffin tin or a 6 cup jumbo muffin tin (or use individual silicone muffin cups). Mix the flour and baking powder together in a large bowl. Using your fingertips, rub the butter into the flour mix until the mixture resembles fine breadcrumbs. SPICY MOROCCAN CHICKEN TAGINE Instructions. Place the cayenne pepper, black pepper, paprika, ginger, turmeric and cinnamon in a small bowl and mix to combine. Place the chicken pieces in a large bowl and toss together with half of the spice mix. Cover with cling film and leave overnight in SPICY SLOW-ROAST LAMB 2 Tbs olive oil. a thick slice of butter. Method. Pre-heat the oven to 160C and start making the spice rub. Peel the garlic cloves and lightly crush them together with the salt using a pestle and mortar. Add the paprika, cumin seeds and thyme leaves. Gradually add the oilso as to
IF LIFE GIVES YOU LEFTOVER ROAST LAMB, MAKE LAMB Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since2004.
BONE-IN RIB-EYE STEAK SOUS VIDE WITH A PEPPER SAUCE Place the sealed pouch into the sous vide machine, close the lid and set the timer to 7 hours. To make the sauce, crush the peppercorns lightly in a pestle and mortar, then heat them in a dry frying pan till they start releasing their fragrance. Add the butter and when it has melted, stir in the flour. NIGELLA'S BAKEWELL SLICES & THE BIG BAKEWELL TASTE-OFF NIGELLA’S BAKEWELL SLICES. Preheat the oven to 180C. Mix the flour, icing sugar, salt and butter in a food processor (or alternatively, rub the butter into the dry ingredients) until the mixture is crumbly and beginning to form a ball. Turn out into a baking tray approx 235 x 300 x 60mm and push the mixture into the base of the tray to form BEEF, BROCCOLI AND UDON NOODLE STIR FRY FROM "THE JAPANESE Cut the rump steak very thinly into 5cm long slices (freezing the steak for 30 minutes beforehand will help with the slicing). Transfer to a bowl and mix well with the soy sauce, sugar, ginger, garlic and black pepper until thoroughly combined. COOKSISTER - FOOD TRAVEL AND PHOTOGRAPHY Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since2004.
SPICY MOROCCAN CHICKEN TAGINE Instructions. Place the cayenne pepper, black pepper, paprika, ginger, turmeric and cinnamon in a small bowl and mix to combine. Place the chicken pieces in a large bowl and toss together with half of the spice mix. Cover with cling film and leave overnight in CHICKEN, CHORIZO AND PEPPADEW POTJIEKOS CHICKEN, CHORIZO AND PEPPADEW POTJIEKOS / STEW (serves 6-8) Ingredients: 2kg bone-in chicken pieces (a combination of thighs & legs is good) a little oil for frying. flour for coating. 3 bell peppers (1 each red, yellow and green), sliced. 2 medium onions, chopped. 4 cloves of garlic, crushed. 8 hot Peppadews, drained andsliced thinly (or
THAI-SPICED ROAST PUMPKIN SOUP Pre-heat the oven to 180C. Chop the pumpkin into 6 or 8 wedges. Scoop out the seeds and place the wedges skin side down on a baking sheet lined with aluminium foil. Brush them with a little olive oil and place a dab of butter in the hollow of each wedge. Sprinkle liberallywith a
CHICKPEA SALAD WITH TOMATOES, BASIL AND FETA Hands up – who’s heard of a mondegreen?. Nope, I hadn’t either, until I discovered the wonderful world of blogging five years ago. Obviously, the majority of blogs I read were food blogs, but I also followed a number of fascinating non-food blogs, one of which was the witty, erudite and always fascinating Language Log.. The term mondegreen was coined by American writer Sylvia Wright in CHICKEN BIRYANI FOR LAZY COOKS Wash chicken, pat dry and place in a large bowl with half the fried onions. Make the marinade and cover chicken pieces with the marinade. Leave for at least one hour. Pour the oil used for frying into a large saucepan. Sprinkle 500ml of rice over the oil, then arrange thechicken in
BEEF, BROCCOLI AND UDON NOODLE STIR FRY FROM "THE JAPANESE Cut the rump steak very thinly into 5cm long slices (freezing the steak for 30 minutes beforehand will help with the slicing). Transfer to a bowl and mix well with the soy sauce, sugar, ginger, garlic and black pepper until thoroughly combined. NASI AYAM NANAS (INDONESIAN PINEAPPLE CHICKEN RICE Heat the oil in a wok or heavy saucepan over medium high heat and then add blended seasonings and the rest of the seasoning ingredients and stir fry it for 2-3 minutes. Add the chicken and continue stir frying for about 3 minutes. Add chicken stock and salt and simmer until thechicken is
EASY MOROCCAN LAMB SHANK TAGINE WITH RAS EL HANOUT AND This Moroccan lamb shank tagine will simmer away for hours, perfuming your entire house, and then arrive on the table fall-apart tender anddelicious!
BRANDY AND COKE GLAZED GAMMON FOR A SOUTH AFRICAN Long before Buzzfeed or Mashable saw the light of day, I was a fan of lists. As far back as the early 1980s, some of my brother’s and my most treasured possessions were the two volumes of the wonderful Book of Lists. The lists ranged from the banal (the world’s 5 tallest mountains) to the positively racy (5 famous people who died while having sex), and we loved and them all (and memorised COOKSISTER - FOOD TRAVEL AND PHOTOGRAPHYABOUTRESTAURANTSCONTACT MEWORK WITH MEPRESS AND MEDIACOOKSISTER FAQS Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since2004.
RECIPE INDEX
Pork chops with a tomato, chorizo and olive relish. Pork fillet (tenderloin) stuffed with pear and sage on the barbecue. Pork medallions in a creamy chanterelle sauce. Pork pibil (Mexican) Rib-eye steak (bone in) cooked sous vide with a pepper sauce. Sausage and bean casserole with herb dumplings. CREAMY CHICKEN, PEA & PESTO PASTA RECIPE When the sauce has reached the desired consistency, turn off the heat, check for seasoning and add salt and pepper as necessary. Drain the pasta and return it to the cooking pot. Add the sauce to the pasta and mix well. Divide the pasta among two serving bowls and serve. Wordpress Recipe Plugin by EasyRecipe. 3.2.1230. GEM SQUASH 101: HOW TO FIND THEM, HOW TO GROW THEM, HOW TO Hi everyone, Can you add another shop that sells gem squash regularly every summer in Australia please. it is the Hahndorf Vegetable shop, as you approach Hahndorf from Adelaide, South Australia on the left about a kilometre out of the village. IF LIFE GIVES YOU LEFTOVER ROAST LAMB, MAKE LAMB Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since2004.
SPICY SLOW-ROAST LAMB 2 Tbs olive oil. a thick slice of butter. Method. Pre-heat the oven to 160C and start making the spice rub. Peel the garlic cloves and lightly crush them together with the salt using a pestle and mortar. Add the paprika, cumin seeds and thyme leaves. Gradually add the oilso as to
CHIPOTLE, LIME & TEQUILA CHICKEN FAJITA RECIPE Slice the chicken into thin strips, place in a non-reactive glass or metal bowl. Mix the chipotle paste, tequila, lime juice and tequila well, pour over the chicken and mix well to ensure all the chicken strips are coated. Cover and refrigerate overnight (or as long as you can). Heat a little olive oil in a large pan and add the onion. LAMB SOSATIES WITH A VIEW (SCENES FROM A BRAAI II When you are ready to cook, thread the cubes of meat, apricots, mutton fat and onion rings onto the skewers. Pour the marinade into a saucepan, bring to the boil and keep warm to serve with the sosaties. The sosaties should ideally be braaied (barbacued) over hot coals for BONE-IN RIB-EYE STEAK SOUS VIDE WITH A PEPPER SAUCE Place the sealed pouch into the sous vide machine, close the lid and set the timer to 7 hours. To make the sauce, crush the peppercorns lightly in a pestle and mortar, then heat them in a dry frying pan till they start releasing their fragrance. Add the butter and when it has melted, stir in the flour. BEEF, BROCCOLI AND UDON NOODLE STIR FRY FROM "THE JAPANESE Cut the rump steak very thinly into 5cm long slices (freezing the steak for 30 minutes beforehand will help with the slicing). Transfer to a bowl and mix well with the soy sauce, sugar, ginger, garlic and black pepper until thoroughly combined. COOKSISTER - FOOD TRAVEL AND PHOTOGRAPHYABOUTRESTAURANTSCONTACT MEWORK WITH MEPRESS AND MEDIACOOKSISTER FAQS Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since2004.
RECIPE INDEX
Pork chops with a tomato, chorizo and olive relish. Pork fillet (tenderloin) stuffed with pear and sage on the barbecue. Pork medallions in a creamy chanterelle sauce. Pork pibil (Mexican) Rib-eye steak (bone in) cooked sous vide with a pepper sauce. Sausage and bean casserole with herb dumplings. CREAMY CHICKEN, PEA & PESTO PASTA RECIPE When the sauce has reached the desired consistency, turn off the heat, check for seasoning and add salt and pepper as necessary. Drain the pasta and return it to the cooking pot. Add the sauce to the pasta and mix well. Divide the pasta among two serving bowls and serve. Wordpress Recipe Plugin by EasyRecipe. 3.2.1230. GEM SQUASH 101: HOW TO FIND THEM, HOW TO GROW THEM, HOW TO Hi everyone, Can you add another shop that sells gem squash regularly every summer in Australia please. it is the Hahndorf Vegetable shop, as you approach Hahndorf from Adelaide, South Australia on the left about a kilometre out of the village. IF LIFE GIVES YOU LEFTOVER ROAST LAMB, MAKE LAMB Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since2004.
SPICY SLOW-ROAST LAMB 2 Tbs olive oil. a thick slice of butter. Method. Pre-heat the oven to 160C and start making the spice rub. Peel the garlic cloves and lightly crush them together with the salt using a pestle and mortar. Add the paprika, cumin seeds and thyme leaves. Gradually add the oilso as to
CHIPOTLE, LIME & TEQUILA CHICKEN FAJITA RECIPE Slice the chicken into thin strips, place in a non-reactive glass or metal bowl. Mix the chipotle paste, tequila, lime juice and tequila well, pour over the chicken and mix well to ensure all the chicken strips are coated. Cover and refrigerate overnight (or as long as you can). Heat a little olive oil in a large pan and add the onion. LAMB SOSATIES WITH A VIEW (SCENES FROM A BRAAI II When you are ready to cook, thread the cubes of meat, apricots, mutton fat and onion rings onto the skewers. Pour the marinade into a saucepan, bring to the boil and keep warm to serve with the sosaties. The sosaties should ideally be braaied (barbacued) over hot coals for BONE-IN RIB-EYE STEAK SOUS VIDE WITH A PEPPER SAUCE Place the sealed pouch into the sous vide machine, close the lid and set the timer to 7 hours. To make the sauce, crush the peppercorns lightly in a pestle and mortar, then heat them in a dry frying pan till they start releasing their fragrance. Add the butter and when it has melted, stir in the flour. BEEF, BROCCOLI AND UDON NOODLE STIR FRY FROM "THE JAPANESE Cut the rump steak very thinly into 5cm long slices (freezing the steak for 30 minutes beforehand will help with the slicing). Transfer to a bowl and mix well with the soy sauce, sugar, ginger, garlic and black pepper until thoroughly combined.RECIPE INDEX
Here, for your convenience and viewing pleasure, is an index of all the recipes available on CookSister! Some of the posts are quite long, but to get to the recipe just scroll right to the bottom if you want to skip the story.I have arranged them according to course (starter, main, etc.) and broadly into fish, meat or vegetables, as well as separate categories for breakfasts, soups, baked GEM SQUASH 101: HOW TO FIND THEM, HOW TO GROW THEM, HOW TO Hi everyone, Can you add another shop that sells gem squash regularly every summer in Australia please. it is the Hahndorf Vegetable shop, as you approach Hahndorf from Adelaide, South Australia on the left about a kilometre out of the village.BOEREBOONTJIES
In the meantime, boil or steam the potatoes until they can be pierced easily with a sharp knife (about 20 minutes). Peel the cooked potatoes and in a large bowl, mash them together with the butter. Add milk until the desired creamy consistency is reached. When the beans are done, add the beans to the potato and mix well. CHIPOTLE, LIME & TEQUILA CHICKEN FAJITA RECIPE Slice the chicken into thin strips, place in a non-reactive glass or metal bowl. Mix the chipotle paste, tequila, lime juice and tequila well, pour over the chicken and mix well to ensure all the chicken strips are coated. Cover and refrigerate overnight (or as long as you can). Heat a little olive oil in a large pan and add the onion. SPICY MOROCCAN CHICKEN TAGINE Instructions. Place the cayenne pepper, black pepper, paprika, ginger, turmeric and cinnamon in a small bowl and mix to combine. Place the chicken pieces in a large bowl and toss together with half of the spice mix. Cover with cling film and leave overnight in LAMB SOSATIES REVISITED CECIL’S LAMB SOSATIES (Serves 3-4) Ingredients: 500g boned leg of lamb, cut into 2.5cm cubes. 75 g of mutton fat (optional – keeps meat moist and adds flavour at cooking stage) 3 tablespoons of smooth apricot jam. 15 ml wine vinegar. 2 large onions, both sliced into broad rings. 50ml olive or VERY BERRY WHITE CHOCOLATE CHUNK MUFFINS Instructions. Pre-heat oven to 200C. Grease a standard 12 cup muffin tin or a 6 cup jumbo muffin tin (or use individual silicone muffin cups). Mix the flour and baking powder together in a large bowl. Using your fingertips, rub the butter into the flour mix until the mixture resembles fine breadcrumbs. BRANDY AND COKE GLAZED GAMMON FOR A SOUTH AFRICAN Long before Buzzfeed or Mashable saw the light of day, I was a fan of lists. As far back as the early 1980s, some of my brother’s and my most treasured possessions were the two volumes of the wonderful Book of Lists. The lists ranged from the banal (the world’s 5 tallest mountains) to the positively racy (5 famous people who died while having sex), and we loved and them all (and memorised NASI AYAM NANAS (INDONESIAN PINEAPPLE CHICKEN RICE Heat the oil in a wok or heavy saucepan over medium high heat and then add blended seasonings and the rest of the seasoning ingredients and stir fry it for 2-3 minutes. Add the chicken and continue stir frying for about 3 minutes. Add chicken stock and salt and simmer until thechicken is
MARMITE CHEESE SPREAD Growing up in Port Elizabeth (in our house anyway), your bread toppings included the following choices: peanut butter, golden syrup or apricot jam; and if you had a savoury tooth rather than a sweet one Anchovette, Melrose cheese spread, Marmite and Bovril.Some of the family liked Marmite (made from yeast extract left over after the beer brewing process), some prefered Bovril (a beef COOKSISTER | FOOD, TRAVEL, PHOTOGRAPHY Food, photos & faraway places* HOME
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POTATO, SALMON AND CUCUMBER SALAD by Jeanne Horak on July 29, 2019 6 Comments in Main course - seafood,
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When I was growing up, my father was never one for sports. Sure, he was a pretty sporty guy when he was younger, playing tennis and swimming competitively at university. But by the time my brother and I were born, his main sporting activities were a few laps in the pool, a leisurely game of golf, and watching the F1 Grand Prix on TV every weekend. Teaching us how to play cricket or football or rough and tumble with the kids on the lawn was simply not something he did. But one day a mysterious large box was delivered to our door and once we had torn away the cardboard we were delighted to find that he had bought us a quarter size snooker table and he proceeded to teach us everything he knew about playing snooker (a skill that I used to surprise many boys at university!). Click here for a full portion REVIEW: LE RELAIS DE VENISE L’ENTRECOTE by Jeanne Horak on July 23, 2019 2 Comments in London restaurants There is a French saying that says: Trop de choix tue le choix , or “too much choice kills the choice”. At first glance, this seems rather paradoxical to people who have been brought up in a society where more choice is thought to equal more freedom and therefore be generally better for everyone. Surely Click here for a full portion EXPLORING GRENADA’S TREE-TO-BAR COCOA ESTATES by Jeanne Horak on July 5, 2019 5 Commentsin Grenada
The islands of the Caribbean are a bit like a box of Quality street – everyone is somebody’s favourite, and every one is a little different. Mustique is know for being the playground of the rich, the famous and the royals. Jamaica is known as being the cradle of reggae music. Antigua famously has a Click here for a full portion BEEF, BROCCOLI AND UDON NOODLE STIR FRY FROM “THE JAPANESE LARDER”BY LUIZ HARA
by Jeanne Horak on May 24, 2019 6 Commentsin Book reviews ,
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When I was six months old, my parents took a trip to Japan. I was my mom’s first child, but my dad’s fifth – so she was understandably worried about leaving me behind whereas he had learnt that babies are not made of pixie wings and are pretty resilient if left with loving relatives! And so for a few weeks I stayed with Click here for a full portion THE ROSEMARY – AN ORGANIC HUNGARIAN RESTAURANT IN LONDON by Jeanne Horak on March 18, 2019 1 Comment in London restaurants,
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How time flies when you’re having fun, eh? I realised the other day that this May, Cooksister will be celebrating its fifteenth birthday! It’s a pretty significant milestone and seeing as I love a good milestone, I have already started thinking about what I want to do and say to celebrate this pretty momentous occasion. Click here for a full portion THE FOYLE HOTEL EATERY: DINING ON IRELAND’S WILD ATLANTIC WAY by Jeanne Horak on March 8, 2019 1 Commentin ireland ,
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I had awoken in my cosy hotel bed in Derry to the sound of raindrops pattering on the window. As I sat snuggled in my fluffy robe sipping a hot chocolate and watching grey clouds scud across the sky above the Peace Bridge, I did vaguely wonder if this really was the best day for Click here for a full portion 8 RHUBARB RECIPES YOU NEED TO TRY THIS WINTER by Jeanne Horak on February 25, 2019 6 Commentsin Baking (sweet)
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April is the cruellest month, breeding Lilacs out of the dead land, mixing Memory and desire, stirring Dull roots with spring rain. So wrote one of my favourite poets, T.S. Eliot. But I’m afraid I beg to differ! I think that if you like in the Northern hemisphere, February is the cruellest. December is jam Click here for a full portionNEXT >
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