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
11:11 (GMT+2), Fri, Friday, April 10, 2015
Omelettes: Salmon & Cream Cheese; Salami & Camembert; Cheese Sausage & Tomato
Aside from frittata (Italian omelette), I’ve featured omelettes only twice before, and maybe it’s because I joked at the time, that if I featured them, it meant I’d run out of ideas. I like the approach of making the egg the meal, with the ability to tailor ingredients – like a pizza. Turns out the joke&rsqu... read more
10:48 (GMT+2), Wed, Wednesday, April 08, 2015
A few home-made side dishes/accompaniments:
Tapenade, Dukkah, Marinated feta & Kiwifruit Salsa
In line with the 2015 food trend of making your own, here are a couple cool side dishes/accompaniments – 3 of the four would usually be things you’d buy, and the fourth is a fresh variation on salsa.
(this recipe is based on proportions given by my uncle André in Johann... read more
09:53 (GMT+2), Tue, Tuesday, February 24, 2015
Charl Cooks… Biltong, Biltong Alfredo Pasta and Pickled peppers
So, in the spirit of the food trend towards making your own and another of pickling, I thought I’d wade into the controversial territory of biltong making.
Biltong is dried, cured meat that originated in South Africa, generally made from raw fillets of meat, cut into strips and spiced. Originally only spiced with salt, the cu... read more
09:46 (GMT+2), Tue, Tuesday, February 24, 2015
Charl Cooks… Basil & Lime Sorbet and White Chocolate and chai tea cheesecake with Salted caramel
This past week was definitely more interesting than usual, and that’s the most positive way I can put it – a slip in the shower on Tuesday night left me unable to do the cooking/foodstyling and typing that this this weekly column requires – nothing too serious, just 5 stitches on my e... read more
09:38 (GMT+2), Tue, Tuesday, February 24, 2015
Charl Cooks... Cheddar Chilli Muffins and Persian Lamb Shank Potjie with Crunchy Basmati Rice & Cucumber Yoghurt
There’s a great Mediterranean restaurant I’ve been going to for years and have tasted everything on the menu. Except one of the most obvious – a tagine (Moroccan stew and the container it is cooked in) with a delightful amount of flavour; and, with that in mind, I thought I’d... read more
09:33 (GMT+2), Tue, Tuesday, February 24, 2015
Charl Cooks... Easy Valentines 3 Course: Wild Mushroom Toast; Green Thai Prawn & Pasta Rice; Oreo Truffles
In case you don’t know by now, each year I write a Valentines column for men who’d like to impress in the kitchen. For this menu, make truffles on Friday night or Saturday morning and the rest, on the spot – prep ingredients well before cooking! Good luck.
Wild Mushroom toas... read more