Creamy Biltong Soup


Two of my favourite ingredients, biltong and blue cheese, make this a ‘must have’ comfort dish for winter.


  • 200g butter
  • 1 large onion, finely chopped
  • 250ml flour
  • 5ml ground cumin
  • 150g biltong powder
  • 2 Knorr Vegetable Stock Pot or 3 Ina Paarman Concentrated Vegetable Stock Sticks
  • 1L boiling water
  • 500ml milk
  • 380g (1 can) Nestlé Ideal Unsweetened Evaporated Milk
  • 5ml fresh nutmeg
  • 200g mature Cheddar, grated
  • 50ml sherry
  • 50g blue cheese, crumbled
  • salt and pepper to taste
  • extra biltong slices, to serve


  1. Dissolve stock in 250ml of the boiling water.
  2. Melt butter in a large pot and add onion. Fry until soft and translucent, then add the cumin and biltong powder.
  3. Add flour to the onion mixture and lower the heat.
  4. Slowly add the stock, stirring continuously and adding the rest of the boiling water while stirring.
  5. Add milk in small quantities until it is well incorporated and creamy. Grate nutmeg into the soup and add the evaporated milk.
  6. Turn off the stove and add the cheese, stirring to melt. Once you have added the cheese, don’t boil the soup again, as it will split.
  7. Add sherry and mix well before adding the crumbled blue cheese, leaving some for serving.
  8. Season to taste.
  9. Puree soup using a stick or jug blender.
  10. Serve with sliced biltong and crumbled blue cheese.

Carrot, Orange and Ginger Soup

I read menus the same way as I read recipe books … like a novel.

When we recently popped into Mugg and Bean for coffee, I noticed that they have a Carrot and Ginger soup on their menu. The ingredients ticked all my ‘to have’ boxes and I decided to try and construct my own version of this soup.

During the R&D process of developing a new recipe, it is sometimes difficult to pen all the ingredients and method down, as a lot of tasting and adjusting takes place. Do your own tweaking of my recipe if you need more or less of a bite.


  • 6 Carrots scraped and cut into rounds
  • ½ Onion, chopped
  • Olive oil
  • 2 Knorr Stock Pots (either chicken or vegetable)
  • 1 litre boiling water
  • 1 t freshly crushed garlic
  • 2 t freshly grated ginger
  • ½ handful fresh coriander, chopped
  • ½ t ground coriander
  • ½ t ground cumin
  • Zest of ½ an orange
  • Juice of the whole orange
  • ½ chilli
  • Salt and Pepper to taste


  • Fry the onion, garlic and ginger in olive oil in a large pot until soft and translucent.
  • Add the chopped coriander, ground coriander, ground cumin, chopped chilli and orange zest.
  • Dissolve the stock pots in the boiling water. Add the water, orange juice and carrots to the pot.
  • Let it simmer until the carrots are soft.
  • Puree soup using a stick or jug blender for a smoother consistency.
  • Season to taste

Chicken Pie

Comforting Chicken Pie …

Chicken Pie

Chicken Pie

In our modern, fast-paced lives we are always looking for a quick recipe, a swift fix to our problems and instant gratification. But some things are just way better when done at a slower pace. The slow-food movement is being revived, and I relish the time, love and affection that goes into preparing food during the pre-microwave era.

This chicken pie recipe should only be attempted if you have some time on your hands. Read a book or magazine while the chicken is bubbling away … you can even go and potter around the garden as this chicken is going nowhere soon.

I prefer to use a whole bird as the different textures of meat add to the overall result of a moist and tender filling.

Continue reading


Melkkos … a traditional South African dish.


Who remembers indulging in a bowl of steaming, fragrant Melkkos on a cold, winter evening curled up on a sofa in front of a crackling fire? Having a warm bowl of this heavenly dish in front of me awakens a sense that if I close my eyes I will feel my Mom hugging me.  This must truly be one of the most nostalgic dishes in my memory bank.

Melkkos, which directly translates to Milk Food, is one of those classic South African dishes that is often passed down from a long line of grandparents and parents. MelksnyselsThere are many variations on this dish with the two popular ones being the recipe that I grew up with (and shared below) and the other one is Melksnysels (Noodles boiled in milk) for which I never acquired a taste.

Melkkos is also very versatile … you can enjoy it for breakfast, serve it as dessert to round off a traditional South African meal or have it as a light Sunday dinner.

Some traditions should never die … this is one of them! Continue reading

Poorman’s Ragu

Poorman’s Ragu

Ragu and Pasta


Comfort food is satisfying because it is prepared in an unpretentious traditional way with a nostalgic appeal that reminds you of home, family or friends. As the seasonal clock turns from summer to autumn, our senses inevitably convey the message that the time for comfort food has arrived.

I happen to stumble across this versatile, rich, beautifully cooked meat-based sauce that is as good served with pasta, over polenta, in wraps, chilli con-carne, as a pie filling and even cottage pie.Ragu and Polenta

The secret of a good ragu is to choose the right cut of meat.  A wrong cut is probably the worst mistake you can make.  Some cuts which are good for braising, like sirloin and prime rib, don’t break down in the same way and you’ll be left with chunks of tight, dry meat rather than meltingly tender beef. It is advisable to use cheaper cuts like shin, chuck or blade. Continue reading