In the fight against food waste, an ice cube tray can become your most-used kitchen gadget. It’s an ideal way to store small amounts of leftover ingredients from cooking big meals. You’ll be surprised at our list of freezer safe foods, perfect to unmould and pop into your meal to add depth of flavour:   – Brown butter (add to soups, stews and sauces)  – Tomato paste (add to marinades, beef mince or chicken while cooking)  – Yoghurt with fruit (add to smoothies or custards)  – Red wine (add to the pan to deglaze while cooking)  – Bacon fat (add to meat d ..read more

Food stylist Sjaan van der Ploeg puts on a sweet show, highlighting her favourite recipes using condensed milk.   Coconut macaroon truffles  Makes 20-25  Simply dip the macaroon bases in chocolate to achieve the old-school look.  Ingredients  For the macaroons  3 cups (240g) coconut flakes 1 can (385g) condensed milk 1 tsp (5ml) salt 2 tsp (10ml) vanilla essence 2 large egg whites, whisked to soft peaks   For the truffles  2 large slabs (150g each) dark chocolate, chopped 2 Tbsp (30ml) coconut oil Dried or fresh edible flowers, for garnis ..read more

Bring some sun-filled solutions to your weekly meals without compromising on flavour using the latest 5 ingredients collection from Jamie Oliver.  Lemon-tzatziki chicken Serves 4  “A brilliant Greek-inspired one-pan family dish. Tzatziki makes a fantastic ready-to-go marinade – it’s untraditional used like this, but I can totally vouch for its deliciousness and ability to tenderize meat.” Red and brown onions work well for this recipe or splurge by adding shallots to the mix. Ingredients  1 (1.5kg) whole chicken 2 tubs (200g) tzatziki 2 lemons 4 mixed-colour onions, peeled&nb ..read more

We pay tribute to one of South Africa’s beloved personalities, a culinary visionary and the queen of Cape Malay cooking, heritage, and culture. Her infectious enthusiasm and warm and loving personality will live long in every recipe she has left behind.  Fatima Sydow was born in the Cape Flats in Cape Town, South Africa. Her culinary journey began early in her childhood: “I remember like it was yesterday, the very first time mom called me to come and help her in the kitchen. I was only 9 years old with scruffy, wavy hair and big brown eyes. I would stop whatever I was doing at that mome ..read more

Hisense is giving you a chance to win big this April. Join the Hisense Tribe competition throughout April, giving you a chance to win amazing weekly prizes. To enter the competition, you have to buy a qualifying Hisense product. These include Hisense TVs, fridges, washing machines, laser TVs, and other small appliances.  Once your purchase is complete, simply WhatsApp “#HisenseTribe” to 0765739424 and send proof of payment for the Hisense product you bought.  Click here to enter the Join the Hisense Tribe competition now.  This puts you in line to win the following great ..read more

As the holy month of Ramadan comes to an end and the celebratory Eid Al Fitr is on the horizon, our editor chats to some of our team members about their stories during this special time.  It’s that time of the year where the flavours and aromas of curry leaves, cumin, coriander and cinnamon are constantly wafting through a number of households. For those who are not familiar with the Muslim religion, Ramadan (the holy month of fasting) is more than simply not eating for a specific amount of hours during the day.   The true essence of the fast is to humble oneself by not consumi ..read more

As the weather gets cooler, it’s the perfect time to dust off your slow cooker and prepare delicious and hearty meals. Before you start cooking, make sure to avoid these 3 common mistakes.   Mistake #1: Constantly opening the lid  It’s called a slow cooker for a reason. While you can peep at your food in the oven without doing much damage, you cannot do the same with your slow cooker. The food in your slow cooker is being prepared at a much lower temperature than your oven, so every time you lift the lid to check on your food, the cooking process takes even longer. So, resist t ..read more

A sweet treat with layers of nuts, buttery pastry and syrup? Yes, please! Treat your family with this yummy sweet treat using Selati Sugar  Pistachio and rose syrup baklava with Selati Sugar Serves 8-10  Add some orange zest to the cinnamon nut mixture for added flair.  Ingredients 1 box phyllo pastry, defrosted 1 Tbsp ground cinnamon 1 large bag (300g) mixed nuts, (we used pistachios, pecans and almonds) finely chopped ¼ cup dates, finely chopped ½ cup (125ml) melted butter ½/ cup Selati Pure White Sugar 1 cup water ¼ cup orange juice 3 Tbsp rose syrup  Method  Pre ..read more

Try this easy-to-make (and delicious) waffle recipe with Selati Sugar. Whether you make it savoury or sweet – you’ll need no excuse to whip up a batch.  Brussel waffles with Selati Sugar Makes 4-6 waffles  Using baking powder, this batter is the most common and requires no proofing. Perfect for when the craving hits as it can be prepared in minutes!   Ingredients  2 cups (240g) cake flour  ¼ cup (50g)  Selati Pure White Sugar  1 ½ Tbsp (22ml) baking powder  1 tsp (5ml) salt  4 large eggs, separated  1 ½ cups (375ml) milk  ¼ cup (60ml) melted butter  1 tsp (5ml) vanil ..read more

Mushrooms not only pack an umami punch, but they’re also low in calories and full of fibre, potassium, and vitamin C. Here are the basics:  Choose mushrooms with a full-bodied shape, smooth caps and no bruises or discoloration. Skip any that have a slimy appearance and soft texture.  Before using, give the mushrooms a scrub with a clean damp cloth to remove dirt. Don’t rinse them: mushrooms are very absorbent so all that water will end up in your pan as extra liquid.   Cooking Tips  – Fry at a high heat with a generous glug of water, oil or butter to create that golde ..read more