Recipes
Curry up this winter 5
Curry up this winter 5 This week Chef Suné Niemand shares a few recipes for side dishes to accompany those curries. Indian eggplant pickle Makes 500ml Ingredients ...
Curry up this winter 5 (Dhania / Coriander chutney)
Curry up this winter 5 (Dhania / Coriander chutney) Dhania / Coriander chutney Makes 300ml Ingredients     90g fresh coriander, including the roots, roughly chopped 25g ...
Curry up this winter 5 (Indian tomato oil pickle and saffron rice)
Curry up this winter 5 (Indian tomato oil pickle and saffron rice) Indian tomato oil pickle Makes 750ml Ingredients     10ml black or brown mustard seeds 80ml cider vinegar ...
Curry up this winter 4 (Beef and lentil curry)
Curry up this winter 4 (Beef and lentil curry) Beef and lentil curry Serves 6 Indgredients     3-4 small dried red chillies 60ml oil 2 red onions, cut...
Curry up this winter 4
Curry up this winter 4 This week Chef Suné Niemand shares her last curry recipes. Next week we will look at a few side dishes to accompany these amazing curries. Chicken curry with...
Curry up this winter 3 (Malaysian hot and sour chicken curry)
Curry up this winter 3 (Malaysian hot and sour chicken curry) Malaysian hot and sour chicken curry Serves 6 Ingredients     1 half-ripe pineapple, cored, cut into chunks 2.5ml ...
Curry up this winter 3
Curry up this winter 3 This week Chef Suné Niemand shows us how to use the curry powder or paste you learned to make earlier. Add your lovely paste or powder to these recipes and you...
Curry up this winter 2 ( Lamb in spices and yoghurt)
Curry up this winter 2 ( Lamb in spices and yoghurt) Lamb in spices and yoghurt Serves 4-6 Ingredients     1kg bonded leg of lamb 15ml ghee or oil 2 onions,...
Curry up this winter 2
Curry up this winter 2 This week Chef Suné Niemand shows us how to use the curry powder or paste you learned to make last week. Add your lovely paste or powder to these recipes and you...
Curry up this winter 1 (Pastes)
Curry up this winter 1 (Pastes) Green curry paste Make double the recipe and freeze half for later. Ingredients     4 - 6 medium green chillies, seeded and...
Curry up this winter 1
Curry up this winter 1 There is absolutely no better dish than curry for winter. This week Chef Suné Niemand shows us how to prepare your own curry powder or paste you can keep in the...
Macaroons and meringues 4
Macaroons and meringues 4 Meringue waits for now man, thus have everything ready for making meringue before you start, e.g. the preparation of the bake sheet. Follow Chef Suné...
Macaroons and meringues 3
Macaroons and meringues 3 It has been claimed that meringue was invented in the Swiss village of Meiringen and improved by an Italian chef named Gasparini in the 18th century. This week Chef...
Macaroons and meringues 2
Macaroons and meringues 2 Last week chef Suné Niemand shared her recipe for the delectable French treat macaroons. Today she shares a variety of fillings that will make you salivate...
Macaroons and meringues
Macaroons and meringues What is a macaroon? It is a small cookie classically made of ground almonds mixed with icing sugar (tant pour tant) and egg white. The macaroon has a thin lace or foot...
Let us eat cake 4 - Red wine strawberry jam
Let us eat cake 4 - Red wine strawberry jam Red wine strawberry jam Ingredients     6 punnets of fresh strawberries 2 punnets of fresh raspberries 1,2kg ...
Let us eat cake 4
Let us eat cake 4 Today chef Suné Niemand shares her last recipe in Courant’s Let (us) eat cake series. With this pound cake recipe and its many variations you are sure to...
Let us eat cake 3
Let us eat cake 3 When life gives you lemons...bake the perfect sponge cake and A perfect sweet citrussy creation. Chef Suné Niemand shares her easy sponge recipe as well as...
Let us eat cake 2 - Chocolate glaze
Let us eat cake 2 - Chocolate glaze Tips from the Chef: How to tell if a cake is done When you go to the trouble to bake a homemade cake, making sure the cake is done is an important process. No one...
Let us eat cake 2
Let us eat cake 2 Charles M. Schulz said: “All you need is love. But a little chocolate now and then doesn’t hurt.” This week Chef Suné Niemand shares the recipe...
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