kim2022-04-14T02:31:32+08:00Chocolate makes everything better, right? And what could be more quintessentially Easter than a truckload of chocolate in any form, shape or colour! We’ve put together a selection of our favourite ways to enjoy all that Cape to Cairo has to offer in the choccie department, and I know you’ll find something that takes your fancy. Me? I’ll take them all thanks, with an extra drizzle of Bar-One sauce, please!
BAR-ONE RICE CRISPY TREATS
If you prefer, use regular chocolate instead...
kim2022-03-17T15:34:42+08:00If you love eating boerewors and you’re keen on cooking and braaiing, we bet you’ve thought about making your own boerewors. Well, my fellow meat enthusiasts, it’s not nearly as daunting as you might think. With enthusiasm and the right equipment, you’re halfway there!
You can opt for one kind of meat or mix things up. A mix of beef, pork and lamb work well in a ratio of roughly thirds, but it’s up to you. The...
kim2022-02-23T16:55:58+08:00Recipes for milk tart are hotly debated. To bake or not to bake the filling? We like this version where the filling is cooked on the stove and set in the fridge because it guarantees the perfect wobble and melt-in-the-mouth consistency you’re after.
Makes 1 tart
For the pastry:
½ cup (125g) butter
½ cup (125g) sugar
1 extra-large egg
2 cups (300g) flour
1 tsp (5ml) Moir’s baking powder
Pinch of salt
For the filling:
2 ½ cups (625ml) milk
1 Robertsons cinnamon stick
1 extra-large egg, beaten
½ cup (125ml) sugar
kim2022-02-10T20:14:37+08:00Happy Valentine’s day to all our old and new readers!
Whether or not you’re a fan of this annual ‘day of love’, we somehow all get roped into celebrating it, don’t we? But one thing we can all agree on (especially if you’re here, reading this) is that the way to your Valentine’s heart is through their stomach!
I have learnt through the years that it is better to avoid the restaurant crowds and, more often than not, the disappointing...
kim2022-02-10T19:59:48+08:00Whether you’re a seasoned cook or a novice in the kitchen, making the festive meal can feel a bit overwhelming. That’s why, when it comes to Christmas day, my motto has always been ‘divide and conquer'. Don’t be shy to ask your guests to chip in with a dish or two, or to help out with the décor and dishes. It will make your life easier and they will feel useful, too.
The other lesson I have learned through the years...
kim2022-02-10T20:33:31+08:00There’s a lot at stake (pardon the pun) when you cook A-Grade Blou Bull rump steak from Cape to Cairo. Our steaks have been deliberately thick-cut to ensure juiciness, and aged to perfection to guarantee tenderness. How you cook them, however, is out of our hands. So, I have put together this fool-proof guide to help ensure your home-cooked steak is just as good as you expect it to be.
Below is everything you will ever need to know about...
kim2022-02-10T20:32:44+08:00As the weather warms up and the days stretch into lazy summery evenings, my mind starts drifting home to the West Coast of South Africa. Here, we spent many evenings cooking snoek over wingerd stompies (vineyard trimmings). The butterflied snoek, akin to barracuda, would splutter and spit over the hot coals and become perfumed by the drippings of its own juices smoking in the fire. Snoek on the braai is what warm, almost-summer evenings are made for, and the...
kim2022-02-10T20:31:55+08:00This iconic South African dessert needs no introduction! It’s the perfect end to a braai or a lovely addition to a festive spread.
2 cups (500ml) fresh cream
2 cans (360g each) Nestle Caramel Treat
2 packets (200g each) Bakers Tennis Biscuits
2 large Peppermint Crisp chocolates, crushed
Whisk the cream until it forms soft peaks.
Beat the Caramel Treat to loosen it, and then fold it through the cream.
Create alternate layers of the biscuits, cream mixture and crushed Peppermint Crisp...
kim2022-02-10T20:30:33+08:00What could be more South African than a stukkie boerewors (a small piece of sausage)? Few things, really! Here at Cape to Cairo, boerewors is one of the cornerstones of our business, and we take making, braaiing and eating it very seriously!
One of the best ways to enjoy boerie is cooked over the coals. These are my top three rules-to-braai-boerie by:
When braaiing or frying boerewors, never cut it before you grill, fry or braai it. The sausage casing...
kim2022-02-10T20:29:32+08:00Have you ever flirted with the idea of making your own biltong? Well, it’s not such a crazy idea. Follow our step-by-step guide and you’ll be an expert in no time!
THINGS TO CONSIDER BEFORE YOU BEGIN
In South Africa, biltong was originally made from game meats like springbok and kudu. Today, beef is the most commonly used meat to make this popular salty snack.
The cut you use is up to you. Some people believe the better the cut, the better...
kim2022-02-10T20:28:24+08:00It’s Olympics season, and what better way to show support for your team than by throwing a little torch-lighting party? I’ve put together some of my favourite South African-inspired snacks that can be easily prepared in advance. After all, who wants to be stuck in the kitchen and risk missing something monumental?
My list of hacks begins with a trusty roll of Cape to Cairo Traditional Boerewors, as it so often does! Here, it gets turned into the most delicious,...
kim2021-06-30T16:22:18+08:00When it gets cold outside, I automatically start craving a fragrant, comforting curry. Whether it’s a weekend curry simmering slowly over the fire in my trusty three-legged potjie pot (similar to a Dutch oven), or a quick, weeknight version thrown together on the hob, it always hits the spot.
The base of a good curry boils down to just three things: a well-balanced spice blend; the right quantities of onion, garlic and ginger added at just the right time, and...
kim2022-02-10T20:24:28+08:00It’s that time of the year again to pack-up (all but the kitchen sink) and go wild! Yes, it’s time to go camping! If your family is anything like mine then a camping trip always begins and ends with the question: "What are we going to eat?" Through many years of trial and error, I have honed packing, and cooking, in the bush to a fine art.
Here are some of my top tips:
Cheat (well)! Buy as much as possible...
kim2022-02-10T20:19:31+08:00It’s May and that means Mother’s day, and being a mother myself, I definitely rate this as one of the most important days of the year. If you are wondering how to make your mum, or the mother of your children (hello dads!), feel the love this mother’s day, look no further. Below I share a selection my favourite sweet treats that are satisfaction-guaranteed. They’re all pretty simple to make, so get the kids involved, and, remember to clean-up...
kim2022-02-10T20:13:14+08:00Happy Easter Everyone, and welcome to our very first blog post! If, like us, the year seems to have run away with you (already) and you can’t believe the Easter Bunnies arrival is imminent, then fear not, we are here to share our fool-proof entertaining hacks with you. Our menu is a mix and match of delicious recipes and cheats that we can either throw together in a flash, make in advance or shop-in. This makes the whole experience...
Oxtail in red wine
Preheat oven to 180ºC. Roll the oxtail in the flour and shake off any excess. Heat half the olive oil in a casserole dish. Fry 3 – 4 pieces of the meat at a time until brown and set aside. You’ll see little black specks in the dish – this is the flour. Clean the casserole and heat the rest of the olive oil. Add the carrots, onions and garlic. Sauté for about 10 minutes until...
Oven-baked sweet potatoes
Peel the sweet potatoes (if they’re large, cut them into large chunks). Melt the butter in a large pot. Add the sugar and keep stirring until the sugar is melted. Simmer the butter and sugar mixture until it’s a light-caramel colour. Add the sweet potatoes and stir them through the caramel. (The caramel will harden as you add the potatoes, but the moisture in the sweet potatoes will make it runny again.) Add cinnamon stick and season...