October

Spring is in the air

I missed my September newsletter. As much as I tried I just couldn’t pull it together. Solopreneurship can be grueling at times and work deadlines are work deadlines. So let’s just move swiftly along into October, shall we? Spring is remaining elusive in Cape Town which pleases me immensely. I’m still sitting next to the fire and wearing jerseys. A week spent in Joburg and the Timbavati showed me what is coming (HEAT) and quite frankly I hope it stays away as long as possible. It was great to be back in the bush after a 3-year hiatus though.

Out and about

Indochine at Delaire Graf Estate in Stellenbosch

I revisit Indochine again and loved the Indian-inspired menu from their Silk Road series. You can read all about the menu and see all my pics here.

In case you missed it, all about my lovely one-night stay at Tintswalo Atlantic.

Recent recipes on my blog

I published a lot of recipes last month including 3 classic Heritage Day recipes.

Slow cooked Asian style lamb shanks

These slow-cooked Asian-style lamb shanks are my new favourite lamb shank recipe. The orange & honey add a hint of sweetness. There is an umami depth of flavour from the beef stock and soy. The aromatics from the garlic, chilli, ginger and five spice carry this dish to flavour town.

The Best buttermilk & bran rusks

These buttermilk bran rusks might be my new favourite rusk recipe. They are easy to make and have a light texture. The All-Bran flakes and wholewheat flour make them a little healthier. They are perfect to fill a biscuit tin and have on hand to dunk into your tea or coffee.

My best lemon meringue pie

I know I’m calling a lot of my recipes ‘my best’ but this one is a keeper. I bake the base and lemon filling first and then top it with a pillowy high pile of Italian meringue. It’s so good.

I share 3 nostalgic recipes for Heritage Day

Braaied snoek with orange and apricot butter

Braaied snoek with orange & apricot butter is a delicious riff on a classic South African recipe. Snoek cooked over coals with apricot jam and garlic glaze is an institution in the Western Cape. The sweetness of the basting goes perfectly with the oiliness & saltiness of the fish. I skip the garlic, but you can add it in if you prefer.

My best peri peri prawns

These are my best Peri peri prawns. A classic Mozambican Portuguese dish which has assimilated into South African cuisine over the years. You could say it’s one of our traditional dishes too. I made this recipe with my own mild version of peri peri sauce (recipe included), and these were the best I have ever eaten.

Amarula bundt cake with milk chocolate ganache

This is dense and moist vanilla and Amarula bundt cake with a melt-in-the-mouth crumb. Finished off with a milk chocolate ganache, it’s the perfect celebration cake.

The Next two recipes are what I’m planning to serve this summer. When it eventually arrives.

Gin & tonic with pink grapefruit and elderflower

The pink grapefruit and elderflower take a gin and tonic to another level. It’s so delicious and refreshing. I also loved this shoot with all the pink and ice and prettiness. The elderflower syrup comes from Luckybird Drinks and is a new product launch in SA.

Berry cheesecake with almond crumble

I adapted my favourite no-bake cheesecake to make this fuss-free berry cheesecake. You can use any berry you like. The almonds make the crumble extra delicious. This one is great to make all or elements in advance and will feed and please a crowd. There are loads of step-by-step pics and a video.

In case you are looking for baking inspiration, I keep My Best Baking Recipes post updated. These are the recipes I will make time and time again.

Thanks so much for being here and see you next month. Hit the reply button and say hi or like this post to ensure it comes straight to your inbox in the future.

See you next time when I round up all the seasonal recipes.

Sam x