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A friendly local bakery may give you bread dough if you give them a day's notice. This makes the task easy but if you have to make the breads proceed as follows:
 
 
 
Posted in recipes |
Posted by Glenda Caine
21 Sep 2010
This versatile spicy African relish has its origins in the townships and was served with white bread, or pap and often accompanied by maas to tone down its spicy notes. You can make it with whatever veg you like and as hot as you like or tone it down for those who don't have asbestos tongues. Then maybe serve minced chilli with vinegar separately for a fiery touch.
 
 
 
Posted in recipes |
Posted by Glenda Caine
21 Sep 2010
There is nothing like a mealie on a braai! Nothing. If the mealies are big, blanch them quickly in boiling water, but if they are small and sweet place on the side of the braai and brush with the following :
 
 
 
Posted in recipes |
Posted by Glenda Caine
21 Sep 2010
This probably started life as a braai sauce and got upgraded to restaurant fare in the 70's and 80's.
 
 
 
Posted in recipes |
Posted by Glenda Caine
21 Sep 2010
This probably started life as a braai sauce and got upgraded to restaurant fare in the 70's and 80's.
 
 
 
Posted in recipes |
Posted by Glenda Caine
21 Sep 2010

Freshly baked and lavished with butter Ė what better?

 
 
 
Posted in recipes |
Posted by Glenda Caine
24 Aug 2010

This is a cross between an Easter bun and a fruit cake. It is delicious served warm from the oven or sliced thinly with butter.

 
 
 
Posted in recipes |
Posted by Glenda Caine
24 Aug 2010

You will need a deep 24 cm non-stick spring form pan. Use a good quality pan because there is lots of gooey stuff going on here! When you make the caramel donít panic: After you have added the cream it will coagulate and go lumpy. Continue to stir over a low heat until the lumps melt and you have a smooth caramel sauce. Also, the cake can be made the day before. If you pre-slice it, the slices will warm up in 15secs on a low setting in a microwave. Serve it with a dollop of the best ice cream, or thick country cream. Delish!

 
 
 
Posted in recipes |
Posted by Glenda Caine
24 Aug 2010
In this issue of SAbona, we're cooking a really good Father's Day meal with Ina Paarman. The menu is great for celebrating on September 5 and, besides, the robust and masculine flavours are ideal winter fare for the rest of the family to enjoy.
 
 
 
Posted in recipes |
Posted by Anonymous
01 Aug 2010

Mushroom Soup Cappuccino

 
 
 
Posted in recipes |
Posted by Anonymous
01 Aug 2010
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