All posts by Tanya Kotze

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

Sunflower and linseed microwave low carb bread

Bread is probably one of the foods that banters miss most about their new lifestyle. There are loads of recipes for low carb bread, but most have almond flour as an ingredient which is just so expensive.  This recipe replaces the almond flour with a flour made by grinding sunflower seeds and linseeds – great taste at a fraction of the cost.  An additional benefit is that these seeds are super healthy,   You can also add ground pumpkin or sesame seeds to the mix. Continue reading Sunflower and linseed microwave low carb bread