My Romany Creams is pure betowering. Ek deel graag die resep – dis my nalatenskap. Maar wees gewaarsku: die gebruik van hierdie resep kom met ‘n voorwaarde en verantwoordelikheid.
Romany Creams het my lewe oorgeneem. Wanneer jy in die oprit voor my huis in Rhodes se laan intrek, ruik jy dit al – die soet van suiwer kakao, klapper en gesmelte Lindtsjokolade.
This is the closest you’ll get to that wonderful syrup barmen uses to make mojitos. Now you can have your own virgin mojito (without the alcohol) at home. Or you can go all the way and enjoy the mojito in its full alcoholic glory. By the way, children also love this refreshing lemon drink and there is something so immensely satisfying in making your own lemon concentrate.
On Saturday morning I got up at 3.33 as I usually do to prepare for the market. I intentionally set the alarm for 3.33, finding a little comfort in the magic of numbers to make up for the lost sleep. This is what I do every Saturday morning. I make myself a cup of coffee and then the baking starts. And every Saturday morning, at seven, I hear the gate open and Maswazi coming up the stairs to help me.
Ek het grootgeword met geblikte aspersies en blikkiesampioene.En daai tyd was dit groot bederf. As jy ’n sampioen met jou vurk raakgesteek het in een van my ma se konkoksies, het jy gedink dis Krismis.
Jy hoef nie aan towerhekse of feëverhale te glo nie en jy kan met ‘n wetenskaplike oog na die kombuis en alles wat daar gemaak word kyk – maar selfs dan sal jy swig voor die betowering van hierdie dis.
Saterdagoggende by die mark is my lekkerste geselstyd. Nadat ek my tafel mooi uitgepak het op my pienk strepiestafeldoek by The Market at The Palms in Woodstock, trek ek my voorskoot mooi reg sodat die mense die naam daarop, Toorkombuis, mooi kan lees.
The recipe is quite simple, the ingredients very ordinary, but I dare you to find any ready-made pasta sauce on the supermarket shelf that comes even close in taste.
This recipe for my one dish Lemon and Thyme Chicken Bake does not feature ginger, but it certainly delivers on taste.
I really have nothing to complain about – I’ve led a very interesting and colourful life. Three marriages and four very different careers (teacher, book editor, entertainment journalist and, finally, food writer and cook.
