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Recipes

Choc ‘n Roll!

Chocolate 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...

Category: Recipes

HOW TO BE A BOERIE BOSS

If 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! BOEREWORS BASICS THE MEAT 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...

Category: Recipes

Foolproof Milk Tart

Recipes 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 Ingredients 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 2 Tbsp...

Category: Recipes

VALENTINE’S DAY MENU

Happy 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...

Category: Recipes

Festive Braai Menu

Whether 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...

Splash Out With Snoek

As 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...

Category: Recipes

Peppermint Crisp Tart

This iconic South African dessert needs no introduction! It’s the perfect end to a braai or a lovely addition to a festive spread. Ingredients 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 Serves 8-10 Method 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...

Category: Recipes

Gourmet Boerie

What 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...

BILTONG 101: HOW TO MAKE YOUR OWN BILTONG AT HOME

Have 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 MEAT 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...

Category: Recipes

We’ve Got the Spirit and the Snacks to Match

It’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,...

Hearty Lamb & Vegetable Potjie

Serves 6 Ingredients 120g Montagu Yellow Cling Peach Halves ¾ cup (180ml) dry red wine 1 tsp (5ml) Robertsons Crushed Chillies  1½ tbsp (23ml) Flippen Lekka! Multi Purpose Spice ½ cup (125ml) flour  6 lamb shanks ¼ cup (60ml) oil 2 onions, thickly sliced 2 carrots, cut into chunks 3 cloves garlic, chopped ¼ cup (60ml) tomato paste 2 cans (410g) All Gold Mediterranean-style Tomatoes 3 cups (750ml) Ina Paarman’s Beef Flavour Stock Powder (prepared) 3 bay leaves 6 potatoes, peeled and halved 200g green beans, trimmed   For serving Roosterkoek, crusty bread or rice   Method Place the peach halves...

Category: Recipes

Creamy Fragrant Seafood Potjie

Serves 6-8   Ingredients 2 tbsp (30ml) olive oil 1 tbsp (15ml) butter 1 leek, sliced 2 stalks celery, finely chopped 2 cloves garlic, minced 1½ tbsp (23ml) Rajah Curry Medium Powder  3 squid tubes, cut into rings 650g firm white fish, cut into large chunks 1½ tsp (8ml) Ina Paarman’s Fish Spice 1kg pot-ready blue mussels 300g jumbo prawn tails  200g punnet grape tomatoes 1 cup (250ml) Ina Paarman’s Vegetable Stock Powder (prepared) 1 can (410ml) light coconut cream 2 bay leaves ½ tbsp (8ml) Nando’s Peri-Peri Sauce Salt and milled pepper   For serving Fresh herbs to garnish Garlic toast...

Category: Recipes
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