Last year, I did a turkey that involved: fig jam, thyme, roasted nectaries, port wine and cranberries. I can’t seem to find the recipe, and since every one LOVED the turkey last year, it is now my duty to do the same this year. PLEASE HELP, I need this recipe. Raquel x
Does anyone have the recipe for the fabulous ratatouille which Woolies uses to fill their butternut halves with?
Hi All, I am trying to find a recipe from the Mar/Apr 2009 issue and wondering if anyone can help me or tell me where I can find it, It the sweet & sour cucumber pickle recipe its on pg 90 of that issue, I was so upset when I went to get the recipe […]
Hello. I made a pork roast on the weekend and I left the whole lemon in for too long. The entire leg has the background taste of bitter lemon rind. Anyway to counteract this? Please help!
I feel so bad throwing them in the bin once I’m done with them. Any suggestions?
I forgot a pot on the stove with boiling chickpeas – and now it’s really badly burnt! Any tips on how to clean it? Any help would be appreciated… it’s such a lovely Le Creuset pot that I got for my birthday earlier this year and I really don’t want to throw it out.
How do I get my burger patties to taste like the burger joints? Char grilled and smokey. Thank you.
Hi guys. Do you have any tips to making an epic cup of coffee? I’ve heard so many different things: water temperature, the grind of the beans, the method (stove top, French press, etc), hot vs cold milk, etc etc. PLEASE can someone spell it out for me simply? Thanks!
I added too much salt (or spice) to my dish. How do I save it?
I’m going away this weekend and would like to do some of the prep for my meal in advance. How long would a homemade mushroom sauce (no flour, just reduced cream, wine, garlic and mushrooms) last in the fridge? Would it be ok to freeze it? Would freezing it not affect the quality of the […]
What’s the best way to fry beef without it going tough?
Ive been looking all over Cape Town (apparently not in the right places!) for a bottle of vino cotto. I saw a recipe for an amazing pork belly in Taste magazine’s July issue that requires this key ingredient. Anyone know where to go or alternatively what can I use as a substitute? Thanks!
