All posts by Tanya Kotze

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

Italian Menu – Prawns with Pancetta, Veal Scaloppine with Marsala and Panna Cotta with a Raspberry Sphere

Feeling like Italian food and experimenting with my molecular
gastronomy kit on date night I decided to make a very simple Italian menu with some Heston Blumenthal wonders thrown in for the wow factor. Continue reading Italian Menu – Prawns with Pancetta, Veal Scaloppine with Marsala and Panna Cotta with a Raspberry Sphere