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Charl Cooks
Charl Cooks
Charl Cooks is one of the most well-loved and longest running features on Algoa FM.

For over 7 years, Charl Leslie has whipped up his own batch of culinary delights and shared these with Algoa Country. From tasty treats, decadent desserts and mouth watering meals, Charl Cooks has an exhaustive history of incredible foods and advice.

A self-taught chef, Charl Leslie, takes the listener step by step along the path to improving cooking skills, as he himself has done. Admitting mistakes and learning from them along the way.

Catch Charl Cooks, on Sundays at 08:10 on Algoa FM.

16:35 (GMT+2), Mon, Monday, January 26, 2015
Charl Cooks… Quiche and Pineapple Flan Sometimes it’s about cravings, sometimes nostalgia, sometimes both. This week I’m featuring a couple of my late ouma’s recipes – one for savoury pastry (basically a savoury shortcrust) that I’ve converted to the food processor because, most of my culinary efforts relating to pastry to have been short lived; the moment I saw the words “rub butt... read more

15:14 (GMT+2), Mon, Monday, January 12, 2015
Charl Cooks… Food trends for 2015 Welcome to 2015 and plenty new trends to be aware of in food – always tricky to write about, because despite the “global village” – we don’t necessarily slavishly follow international trends in SA. I was interested to see a local article, where some top SA foodies were asked for their predictions. For the sake of fun, I’ll mention both. From the... read more

12:30 (GMT+2), Mon, Monday, December 08, 2014
Charl Cooks… Christmas meal starter and main This year has run away with me, I’m struggling to believe it’s almost over. This is the second last print edition of Charl Kook for the year, so time to focus on the festive season. I’ve dusted off a couple of recipes from the archive for this year’s festive meal – this week we’ll handle starter and main, and next week dessert and perhap... read more

11:36 (GMT+2), Mon, Monday, December 01, 2014
Charl Cooks... More Chicken: Salt & Pepper Popcorn, Sosaties with apricots, Mini Bites and a Low GI Veg bake This week I thought we’d feature some more chicken recipes, including a third sosatie recipe (after last week’s two). Rightfully, still a popular choice as a great source of protein and breast is particularly low in fat; the flavour is light and it’s quite versatile as a meat. One of the fore-ru... read more

11:09 (GMT+2), Mon, Monday, November 24, 2014
Charl Cooks… Chicken Kebabs and Chicken Liver & Bacon paté This week I decided to feature a couple chicken kebab ideas I came up with some time ago, and a great recipe for paté. It has always been possible to buy ready-made, but why not try some of your own flavours? Also try beef, lamb, ostrich or even turkey. Long Rosemary twigs make great skewers; strip off all except the tender top leaves and sh... read more

09:48 (GMT+2), Tue, Tuesday, November 18, 2014
Charl Cooks… Some breakfast ideas I’ve mentioned every time that we’ve featured breakfast ideas, that it’s probably the most challenging meal, especially for an amateur, to prepare –keeping things warm without continuing the cooking process eg warm toast (rather than soggy or rock-hard), eggs kept warm enough, therefore slightly undercooked to begin with etc. So to make things a little easier,... read more

08:00 (GMT+2), Sun, Sunday, November 09, 2014
Charl Cooks… Mexican: Prawn Ceviche, Chilli Con Carne and Margarita Syrup sponge I have been craving salads recently, so decided to pass on a slightly exotic one in the form of a Mexican ceviche; then when I mentioned I had a recipe for an orange syrup cake that I converted to Margarita flavours (also Mexican), my friend Carol hinted strongly I should make it, so… Then with two Mexican recipes already, why not... read more

16:24 (GMT+2), Mon, Monday, November 03, 2014
Charl Cooks… Burgers 2014 I thought I’d put together a burger resource centre from previous editions, plus a couple new ideas. Technically home-made patties that are anything except seasoning and meat only, would be regarded as “meatloaf sandwiches”. A few hints for working with burgers: - use good meat (even different types, eg venison and beef), preferably home-ground/minced – i... read more

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