Tom Kha Gai (Thai Chicken Soup with Coconut Milk and Galangal)

We’re having a cold and rainy start to spring in Cape Town.  No one is complaining though as we need every drop of rain we can get.  As I always want to make soup when it rains I decided to make Tom Kha Gai from one of my favourite food blogs –  She Simmers.

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Kashmiri Lamb Rogan Josh

It’s already August and I realized that I’ve only made a vindaloo and butter chicken this winter.  Not that you cannot make a curry any time of the year but spicy food always seems nicer on a cold day. As it’s a chilly week in Cape Town it seemed like the perfect time for a Lamb Rogan Josh.

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Easy black mussel and white wine potjie

This black mussel and white wine dish is one of my favourite starters to make when we are having people over. It is very easy to prepare and the whole dish can be done under 90 minutes from scratch. As a starter this can easily serve 12 people if you add some bread. Obviously it can also be served as a mains, but be careful, it is very rich.

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Julia Child’s Beef Bourguignon

 

I re-watched the movie “Julie and Julia” on Netflix the other day and it inspired me to finally try a Julia Child recipe.  Julia Child is famous for bringing French cuisine to America with her cookbook “Mastering the Art of French Cooking”.  As her famous Beef Bourguignon features in the movie I decided to try out this recipe.

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Braai Pie – Calzone style

It’s a well know fact that we South Africans will braai anything.  Point in case – braai pie.  Braai pie is a pie cooked over the coals – perfect for when you feel like something a bit different from chops and wors.  It’s a popular dish to make during camping weekends away and usually prepared as a starter (anything made with pastry should really be prepared before the second bottle of wine is opened).  Everyone contributes to the filling and the end result is shared.  Adrienne and I like making this at home when it’s only the two of us so that we don’t have to share a single morsel of our braai pie.

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Korean Pork Belly Bulgogi

I was thrilled to find Gochujang in my local Asian grocer recently.  This fermented red chilli paste is made from chilli powder, glutinous rice, fermented soybean powder, barley malt powder and salt.  It has a spicy, savory, sweet flavour and is an essential ingredient in various Korean dishes.  I decided to use it in a spicy Korean marinade for pork belly.

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Portugal – Eating and drinking in Vila Nova de Gaia

Vila Nova de Gaia (or simply Gaia) is a city across the river from Porto.  All the cellars (locally known as “caves”) where the port is stored and aged are there.  This was our base for our last week in Portugal.

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