All posts by Tanya Kotze

Burmese Semolina Cake with a Low Carb Coconut Ice Cream

I needed a Burmese recipe and a dessert recipe for my South East Asian date night menu so was very excited when I came across a Burmese Semolina Cake by the Spice Island Tea House.  I paired it with a Low Carb Coconut Ice Cream which I am happy to say turned out to be my best attempt at ice cream making so far.

Continue reading Burmese Semolina Cake with a Low Carb Coconut Ice Cream

South East Asian Date Night – Part 2. Indonesian Oxtail Soup (Sop Buntut), Thai Coconut Fish and Filipino Pork Adobo

For the second part of the South East Asian date night menu I made an Indonesian Oxtail Soup (who knew they ate oxtail in Indonesia), a Thai Coconut Fish dish (always a favourite) and a Filipino Pork Adobo which is a dish I’ve been wanting to make for ages.

Continue reading South East Asian Date Night – Part 2. Indonesian Oxtail Soup (Sop Buntut), Thai Coconut Fish and Filipino Pork Adobo

South East Asian Date Night Menu – Part 1. Vietnamese Shrimp Rolls, Malaysian Chicken Satay and Cambodian Papaya Salad

I could not decide which country’s cuisine to make for my South East Asian Date Night menu, so I decided to make a few favourites from different countries and a few new dishes never tried before.  I ended up with quite a lot of dishes, so I’m doing this in three separate posts.

Continue reading South East Asian Date Night Menu – Part 1. Vietnamese Shrimp Rolls, Malaysian Chicken Satay and Cambodian Papaya Salad

Springbok Fillet with Café de Paris Butter

Café de Paris butter was first served in the 1940s at the Café de Paris restaurant in Geneva.  There are many different variations but the key ingredients are usually citrus, herbs, curry powder and anchovies – not a combination that sounds very compatible but this flavoured butter is  delicious. Continue reading Springbok Fillet with Café de Paris Butter

Molecular Gastronomy Girls’ Lunch – Salmon Crema, Curry Glazed Fish, Beef Fillet and Yoghurt Panna Cotta

The girls have hinted for a while that they want to taste my molecular gastronomy experiments so on Saturday I prepared a four course lunch for them taking inspiration from the Test Kitchen menu.  Continue reading Molecular Gastronomy Girls’ Lunch – Salmon Crema, Curry Glazed Fish, Beef Fillet and Yoghurt Panna Cotta