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Charl Cooks
About 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.

Latest Posts
12:55 (GMT+2), Fri, Friday, July 03, 2015
  This week, we commemorate Chocolate Day – it falls on July 7, but let’s not joke, any day can be a chocolate day. I’m not going to write about the health benefits this time, just give you some ideas… Several of the recipes are from Lindt, so are given as they appear (ie not my usual measurements or recipe writing style)   Lindt Classic Hot Chocolate The movie Chocolat inspir... read more

14:30 (GMT+2), Fri, Friday, June 26, 2015
My old nemesis, fresh pasta. I received a pasta roller as a Christmas gift years ago, and have used it twice, for efforts that left me frustrated enough not to try for another 2 years. Then 3 years... So after much reading and making 4 different pasta doughs, I’m on the right track, and so can you be. A pasta roller is ideal, but not essential – but here’s the thing, pasta making is time-consuming enough,... read more

08:36 (GMT+2), Mon, Monday, June 08, 2015
Charl Cooks is 12 years old on 5 June, and it’s really been the most amazing experience. Charl Cooks started as a question from then Algoa FM programme manager Alfie Jay (now Operations Director), when he asked if my passion and ability could translate into a weekly feature on air, and for our website, to catch on to the renewed interest in food from shows like Ready Steady Cook and the emergence of celeb chefs like ... read more

10:30 (GMT+2), Tue, Tuesday, May 26, 2015
A visit to a newly opened dim sum restaurant on my favourite strip of eateries, sent me to the kitchen to make a couple soups. Add to that a craving for crème caramel, and that’s what we have this week. I have adapted the crème caramel recipe from Chinese prawn meatball & mushroom soup Soup: Prawn shells and heads from the meatballs 1,5 litres water 1 chicken stock c... read more

16:07 (GMT+2), Fri, Friday, May 15, 2015
Buttermilk Chicken Curry Marinade: 500ml buttermilk 60ml lemon juice 5cm piece of fresh ginger, peeled a cut into a few pieces 1 - 4 fat cloves of garlic, peeled 15ml garam masala 10ml cayenne pepper 5ml turmeric 2,5ml ground coriander 2,5ml ground cumin 10ml salt   Liquidise all the marinade ingredients together till even textured (up to 30 seconds) – use a liquidiser or stick blender. ... read more

07:53 (GMT+2), Mon, Monday, May 11, 2015
This week I thought I’d look at reliable versions of a few dishes. It’s a bit of mixed bag – and while you probably wouldn’t serve the dishes at the same meal (then again, perhaps, why not), each one is a solid part of anyone’s culinary repertoire – they’re good for whipping up to impress: dates and family alike. A quick note on green Thai curries: like the other two best known Thai... read more

12:44 (GMT+2), Fri, Friday, April 24, 2015
              A perfect, clear evening was all the provocation I needed to light a fire this past week, the most recent cravings have been ribs, steak and fire potatoes. But since, like most, I work 8-5, there was a need for some clever boxing – I’ve still got marinated feta and pickled peppers, so decided to use both in the accompanying salad, but used mo... read more

11:14 (GMT+2), Fri, Friday, April 17, 2015
Last week’s edition was largely dedicated to the carbophobes, so this week, for a little balance, recipes that all contain carbs – and what better than one of the ultimate sandwiches, the jaffle. Generally humble, they can be dressed up quite impressively. I’ve had a busy week, and when I saw small amounts of leftovers in the fridge, I decided I would use them creatively in jaffle fillings. In general: But... read more

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