Tag: eggs
 
Below are is a list of all articles that are tagged as eggs.
 
 

 

 

 

IN THE NEWS! IN THE NEWS! IN THE NEWS!

 

DON’T MISS DON’T MISS DON’T MISS

 

 

Luke Dale-Roberts at the Saxon   Stellenbosch at Summer Place returns to Hyde Park on October 26   ONE ON ONE with Melanie Millin-Moore  Mosaic at the Orient has won the Best Overall in Region Award at the 2016 World’s Best Wine Lists Awards  *  Look out for Sally-Ann Creed’s fabulous new cookbook with Jason Whitehead, Tasty WasteNots  *  Ladies Lunch with Estée Lauder   Eye Care Awareness Month (21 September to 18 October)

 

 

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SUSTAINED ENERGY FOR GLUTEN-FREE EATERS


By Liesbet Delport (Registered Dietician SA)
& Sharon Alderson (Registered Paramedic)

 

 

 

Sustained Energy for Gluten-Free Eaters was born out of shear necessity when Sharon Alderson was discovered to have coeliac disease, which is in fact a gluten sensitivity that sapped Sharon’s health, energy and almost her life before it was diagnosed. As she explained it was astonishing how few books there were with gluten-free recipes using ingredients that were easily available. Recipes which make it possible to prepare and eat in a gluten-free balanced way and live as one would wish to do in a coeliac free life.

 

 

  

Over time Liesbet and Sharon set about producing these dishes, testing the recipes until they were perfect and, as Sharon says, we hope for everyone who uses this book, that this way of eating will contribute to their ongoing well being. 

 

 

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BREAD IS THE WARMEST WELCOME!

 

 

It is undeniably true that bread is the staff of life and a warm welcome to your guests. Few can resist that crisp crust or that fragrant slice. When Robert Carrier, one of the most famous cooks and writers worldwide, came to dinner he first lifted up a slice of our stone ground whole wheat bread and breathed in the aroma. It took the brilliant chef, Alice Waters at Chez Panisse in Berkeley, to shake up the American public and introduce them to the virtues of the best loaf. Since then her message has spread worldwide and today a distinctive bread is often the signature of a good establishment and so it should be! 

 

 

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SEE! LCHF Diet

 

Sally-Ann Creed charts the way

 

 

We have all known for some time that the food pyramid has changed considerably. We are familiar with the egg story and now we need to familiarise ourselves with the world of carbs and how the tables have turned. Nutritional Therapist Sally-Ann Creed recently completed her co-operative venture with Professor Tim Noakes, entrepid traveller David Grier, the man with the vision for ‘Miles for Smiles’ who, together with the recipe developer Jonno Proudfoot, are the smoooth hands behind the book The Real Meal Revolution, which make this low-carb, high-fat (LCHF) diet way of eating a delight. 

 

 

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SEE! HEAVENLY BRUNCH AT LONG BEACH

A tropical paradise with azure waters in Mauritius

 

 

 

While at Long Beach, the vibrant fresh and chic resort on Mauritius’s east coast Belle Mare, we invited their new Executive French Chef Gaël Lardière to exercise his creativity and present us with four gorgeous brunch dishes, each one celebrating the egg. 

 

 

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LEARN TO COOK! COOKING WITH THE COUNTESS

 

"The two lively dynamos behind Cape Town’s
new Italian cookery school invite friends
to a colourful lunch," says Hilary Prendini Toffoli.

 

 

Countess Enrica Rocca has kept her ties with Cape Town, and just launched a branch of Enrica Rocca Cooking School in Constantia with her longtime friend Emma Freddi.  

 

 

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LEARN TO COOK! HOMEMADE MAYONNAISE

 

With Viviane Bauquet Farre

 

 

Here’s a foolproof recipe (see the step-by-step photos and instructions) that will deliver a thick and flavorful mayonnaise. Once you’ve tasted it, you’ll never want to buy another jar of that whitish, bland substance again. 

 

 

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BOOKS FOR COOKS! THE A-Z OF FOOD & COOKERY
IN SOUTH AFRICA

 

By Sannie Smit and Margaret Fulton

 

 

 

Sannie was dedicated to using excellent produce, natural as possible. Food was to be enjoyed, it was delicious and whether you used a little extra butter, a little extra cream, that was immaterial. She certainly approved of eggs, she said that an egg is a remarkably efficient package of nutrition, being rich in protien, vitamins and minerals, of course they are indispensible in the kitchen. We know that they are a complete food and should be part of our day to day nutrition. 

 

 

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SEE! AN ABOUT TURN ON EGGS

 


 

The only health risk associated with egg consumption is when there are insufficient eggs in the diet. 

 

 

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SUGAR AND SPICE

 

With Zainab Lagardien

 

 

This is the time of the year where sugar come into their own. When biscuit tins need filling and endless cups of tea are poured. The festive season is when we need to master the art of baking.

 

 

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