Mom and Daughter Baking Class

SA Culinary Club

Last year we had so much fun with this workshop, we decided to host it again this year! Teams will be baking delicious cupcakes and healthy muffins under the watchful eye of chef Lindsay Dunne.

PS: Dads and sons are also welcome!

When:   Sat 03 August. 12:00 to 15:00.

Where:  SMEG showroom, 2985 William Nicol Drive, Bryanston

Cost:   R350 per couple.




Succulent Meatloaf with Delicious Barbecue Sauce


This is another one of those recipes that I have clung onto for many years! This one is from one of my cooking gurus. Before trying this recipe I was never interested in trying meatloaf  because of the way it has been portrayed in movies. It seemed that it was always a dry, tasteless lump of meat that always went hand in hand with very upset family members! Well this recipe definitely changed my perspective! This meatloaf  is full of incredible flavour, and your senses  will go crazy when the aromas start to fill your home! Because it is cooked with this thick, rich sauce, the meatloaf comes out beautifully moistened and bursting with flavour! Leftovers are amazing the next day on freshly buttered rolls. Enjoy! 🙂

500g pork mince (you can squeeze the meat out of pork sausages)

500g lean minced meat

500ml (2 cups) white bread crumbs

2 onions – finely chopped

2 stalks celery, chopped (optional)

1 clove garlic

1 big chilli (optional) – chopped

10ml curry powder

Salt and pepper to taste

15ml chopped parsley

1 egg

For the Sauce:

250 ml chutney

250 ml tomato sauce

100 ml apricot jam

60 ml Worcestershire sauce

60 ml vinegar

60 ml brown sugar

20 ml instant coffee powder

– Preheat oven to 180.

– Mix loaf ingredients very well and fill a foil lined loaf tin with the meat mixture.

– Bring all the sauce ingredients to the boil in a saucepan and simmer for 5 minutes. Pour over the meat loaf. Cover with foil and bake for 1 hour.

– Transfer to a warm serving platter.

– Thicken gravy with a little flour.

– Check seasoning and pour over the loaf or offer separately.

– Serve with basmati rice and some garden veggies.

Serves 6

Recipe by Carol Elliott

Traditional Dutch Pea Soup

Photo 2013-07-14 7 23 51 PM

I had this made for me about 17 years ago by a Dutch lady who spoke no english! I absolutely loved it but I lost contact with her and thought that my chances of ever getting that recipe were lost as well. When I saw this recipe in a magazine a few weeks ago I got so excited as it looked so authentic, then to my surprise I found that it had been submitted by a friend of mine! This recipe had been under my nose for all this time and I had no idea! I have tried it. It brought back all those wonderful memories and is an amazing soup that will warm up your body and soul! Thanks Caryn for a great recipe!

2 Cups (500ml) dried green split peas

10 cups (2.5l) vegetable stock

250g gammon or back bacon

6 large celery sticks, thinly sliced

4 large carrots, peeled and sliced

3 medium potatoes, peeled and chopped

2 onions, chopped

2 leeks, washed and sliced

Salt and ground pepper

2 x 24cm rookworst or German smoked sausages, sliced into 1cm thick pieces

Stokbrood or french loaf to serve


1. Heat the peas, stock, gammon or bacon in a large saucepan over a medium heat for about 50 – 60 minutes, stirring regularly. skim off any foam that forms on the top.

2. Remove the gammon or bacon, cool slightly, and slice into strips. Keep aside.

3. Add the celery, carrots, potatoes, onions and leeks to the soup and boil for about 30 minutes or until soft. Taste and season. STIR OFTEN!!

4. Return the gammon or bacon to the soup with the rookworst or german sausages, and cook for about 5 – 10 minutes.

5. Blitz in the sauce pan with a hand held blender until smooth and thick.

Serves 6 – 8

Recipe by Caryn Edwards

SA Culinary Club’s Couples Cooking – Sat 13 July.

SA Culinary Club
Back by popular demand! This workshop is not only informative, but also loads of fun. Guests will make a main course as well as a delicious dessert under the watchful eye of our resident foodie, Lindsay Dunne.When: Sat 13 July. 10:00 to 13:00.
Where: SMEG showroom, 2985 William Nicol Drive, Bryanston.
Cost: R350 per couple.


Homemade Gnocchi with Amazing Bolognese Sauce


I’ve been making bolognese sauce for years, its always different! When I saw this recipe and read the ingredients in the bolognese I was curious about the olives and the sage  and the use of white wine as opposed to red. Oh and the mixture of pork mince and beef mince. I know that mixture works well with meatloaf, but I never thought of that combination for a bolognese!  I had to try it! And man I am thrilled that I did! This is one of the best recipes I have come across for bolognese. It goes beautifully with the gnocchi but you could use it with any pasta! The secret to this sauce is TIME, you can’t rush it and it has to cook for the 1 1/2 hours. So don’t do it if you don’t have time. But trust me…. make the time! 🙂 I’m totally in love with this one!

For the Bolognese Sauce

1 Tbsp Butter

1 Tbsp Olive oil

1 small handful sage leaves, chopped

1 small handful rosemary leaves, chopped

1 fresh bay leaf or 2 dry bay leaves

1 red onion, chopped

250g beef mince

250g pork mince (I bought pork sausages and squeezed the insides out of the skin)

3 leeks, finely chopped

100g drained, pitted, chopped black olives

1 Cup dry white wine

2 cups tomato pasata

1 Tbsp tomato paste

1 cup beef stock

1 Tbsp sugar

Freshly ground sea salt and black pepper, to taste

160g freshly grated parmesan

For the Gnocchi

6 floury potatoes

3 free range egg yolks

t teaspoon sea salt

180g cake flour

–       Preheat your oven to 180C. Prick the potatoes once and place on a baking tray. When the oven is heated, put the potatoes in and bake them for 1 hour. (or until cooked through)

–       Meanwhile, heat the butter and the oil in a pan and add the herbs and stir for a few seconds. Then add the onion and sauté with the herbs until soft.

–       Once they have softened, you can add the pork mince and the beef mince and brown it.

–       Add the leeks, black olives and white wine and simmer for a few minutes until the wine has reduced by about half. Then add the tomato pasata, tomato paste, beef stock and sugar. Reduce the heat and simmer gently for 1 ½ hours.  Stirring every 20 minutes or so.  Cover the bolognaise for the first hour of cooking and then remove the lid for the last half an hour. Taste and adjust the seasoning.

–       Once your potatoes are cooked, Take then out and let them cool. When they are cool enough to handle, peel them and then put them through a potato ricer or you can grate it with the fine side of a grater.

–       Put the grated (or riced) potato into a bowl, add the egg yolks, salt and sift in half the flour. Mix and knead to combine. Then sift in the rest of the flour. Mix and knead again.

–       Bring a large sauce pan of salted water to the boil. Divide the dough into 4 pieces. On a clean surface, sprinkle a bit of flour and then roll out the dough into a thin sausage and then cut it into 1.5cm pieces. You can indent each piece with your finger if you would like to give it a bit of character.

–       In batches, put the gnocchi in the boiling water for about 3 to 4 minutes. Be careful not to over cook!  They will come up to the surface and you can scoop them out with a slotted spoon and place them in a warm dish and sprinkle with a touch of olive oil to prevent them sticking together.

–       Place them in individual bowls, top with the bolognese sauce and grated parmesan.

Serves 4

Recipe inspired from the Woolies Taste Mag

Sushi Making Courses

sushi night

Learn to make Sushi in your own home with your friends and family!

For people that know me personally, I will be offering a course to learn how to make sushi which will be held in your home! A great opportunity to invite your friends and family over for a glass of wine and a really fun sushi night.

The duration of the course is 2 hours. After which you are free to enjoy the mountains of sushi with your friends and family. AND the best part is that you will then be able to easily recreate it on your own going forward. A very valuable skill!!

The course includes:

Lessons in making:

Sushi rice

California rolls



Hand rolls


Rainbow rolls


I would provide all the ingredients and equipment needed to make the sushi. 

Cost per head:  R320

If you would like me to provide home kits for your guests to take home, I can do these for you for R350 each.  One set would be enough for 2 people in 1 household.

These kits will set you up for everything you need (except for the fish and veggies) to be able to make sushi from home and they include:

1 x packet seaweed sheets (20 sheets)

1 x 500g Sushi Rice

1 x bottle of sushi rice vinegar

1 x Japanese mayonnaise

1 x jar of pickled ginger

1 x tube of wasabi paste

1 x bottle of Kikoman soy sauce in a glass pouring jug

1 x packet of sesame seeds

2 x bamboo sheets

2 x sets of chop sticks

2 x soy sauce ramekins

All participants need to bring their own apron and a sharp knife.

Email me on if you would like to make it happen!

sushi course 1

sushi course 3

Panini Steak Sandwiches With Pickled Peppers And Crispy Baby Potatoes

Steak sm

This is a fantastic recipe to entertain with. We had friends over on Sunday afternoon and it was a perfect lazy Sunday afternoon meal! It was stress free entertaining because it was quick and easy and tasty! You can do the steaks on a braai (barbecue) or you can do then in a pan. You can add whatever you like to the steak sarmies but I find that keeping it simple highlights the flavour of the steak – which is the hero of the dish! You don’t want to overpower that with adding too many ingredients.

1 kg good quality steak (sirloin, porterhouse or any of your favourite cuts – I used porterhouse) cut about 2cm /  2.5cm thick (about 4 large steaks)

1 small jar of pickled, grilled red peppers

1 handful of italian flat leaf parsley

1 handful of Thyme leaves

Salt and Pepper to season


Olive oil

100g butter

10 baby potatoes

6 cloves of garlic

2 sprigs rosemary

2  – 3 handfuls of micro greens

6 small panini loaves

– Start with your potatoes.  wash them and cut any large potatoes in half, then add all of them to the large heavy based casserole dish that can go on the stove top and oven. Add a good pinch of salt. Peel and bruise the garlic cloves and add them to the casserole dish. Pour in enough cold water to cover, then bring to the boil and cook for 12 to 15 minutes, or until cooked through.

– While the potatoes are cooking, you can prepare the paninis. Slice them and drizzle them with a little bit of olive oil. Then lightly spread one side with a very thin layer of horseradish. (You can add more if you like!). Lay them out so that when the steak is ready you can place them on the paninis easily.

– Drain the potatoes in a colander and let them steam ‘dry’ for a little while.  Return the pan to a high heat, add a good lug of olive oil, and tip the potatoes and garlic back in. Use a potato masher to lightly burst the skins open (don’t mash them though). Add a few sprigs of rosemary and a pinch of salt. Toss every couple of minutes until golden and crisp. (You can finish them in the oven if you want to)

– Finely chop the pickled red peppers on a large clean board. (Save some of the juice that they come in).Finely chop a few parsley leaves, mixing them in with the peppers. spread them out a little to make a ‘bed’ for the steaks (divide the pepper mixture over  two boards). Drizzle over a little bit of the pickling juice.

– Put the steaks on a different (clean) board. Sprinkle with salt & pepper, pick and scatter over the thyme leaves, and drizzle with olive oil. Rub the flavors into the meat, then flip over and repeat on the other side. Pound the steaks once or twice with your fists to flatten them a little, then put into the screaming-hot grill pan to cook for 1 to 2 minutes on each side for medium rare, or longer if you prefer. This depends on the thickness of your steaks, of course, so use your instincts and cook them to your liking. Add a blob of butter in near the end of the cooking and let it get hot and coat the steak before taking it out of the pan.

– Take the steaks out of the pan and place them on the ‘pepper bed’ and let them rest with the juices running into the pepper mixture.  When you are ready to slice, take them off the peppers, scrape the peppers to one side and slice the steak into strips (not too thin) at an angle. Mix the slices up with all the peppers, parsley and any meat juices and then place on the paninis. Repeat with the other steaks on the other board.

– Top the steak with micro greens or with rocket or baby spinach (micro greens look prettier and add more variety).

– Pile  the steak rolls on a large platter and then arrange the potatoes around them. Finish off by sprinkling with a few more micro greens.  And serve immediately.

Serves 6