EGGS - AN ABSOLUTE MARVEL

By Madeleine de Villiers

Madeleine de Villiers brings us the latest news on how we can benefit our health when we eat eggs on a more regular basis. Madeleine is the dietician for the South African Egg Industry and explains how perfect they are at a time when we need excellent nourishment on ‘more for less’. This is where eggs play a vital role. See Showcook’s Back to Basics on scrambled eggs and omelets on the right side. 

VEGETARIAN ADVENTURE

With Viviane Bauquet Farre

Creative New York chef and food writer Viviane Bauquet Farre, a lifelong vegetarian, joins SHOWCOOK with delicious dishes using fruit, vegetables, salad leaves, grains and pulses. Viviane, who masterminds brilliant cookery classes in New York, adds stylish and elegant touches to her recipes making each dish a culinary adventure!

FRITTATA WITH FRESH TOMATO & BASIL SAUCE

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Spanish excel in making a wide variety of this convenient and substantial dish, which is light on the budget yet such a success for a brunch or Sunday night meal. 

CHARLOTTE HUNT

An evergreen cook for all seasons!

After many years of lauding and applauding the cult of ‘the chef’, it does appear timely that there is the return of ‘the cook’. The undervalued angel of the kitchen that cooks divinely and whose dishes, prepared with loving hands, we wish to return to again and again. Charlotte Hunt is one of those angels! 

HONEYMOONS

AUTUMN IDYLL AT THE PALACE

Serene, joyous, supremely carefree days. Spend them together beside the sea, waterski on azure waters, canter along the beach, take wonderful walks deep in the forest, sip a glass of red wine warmed by the fire. Honeymoon forever.  

SEE! HONEYMOONS

Bold, colourful tastes and flavours of a honeymoon table.

Enjoy Pumpkin Tagine, Butternut Lasagna, Stuffed Quails, Savarins, Strawberry Cheesecake and delectable Honeymoon Lemon Cake. 

LAMB CUTLETS WITH COURGETTE TIAN

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In Provence a vegetable casserole is known as a tian. It is traditionally prepared in a shallow earthenware vessel and makes an excellent side dish for meat - either lamb cutlets, roast chicken or homely braised beef. 

FEAST OF FLAVOURS - From the French Kitchen

A Step-by-Step Culinary Adventure with Elsa Van der Nest

Enjoy the second of a step-by-step two part series from Elsa’s FEAST OF FLAVOURS. We have chosen Pumpkin Soup, rich and comforting, a typical French Salad with bacon and crisp croutons, a wonderful Stuffed Squid with a tangy tomato sauce, Veal Chops reminiscent of Normandy with scented apples and a stunning Chocolate Cake that will become one of your signature dishes.

FRESH TOMATO, CAPER AND LEMON LINE FISH

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This light fish dish is the perfect stand by for summer days.

FISH VINDAYE

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Vindayes have their origins in Mauritius, the volcanic island way out in the Indian Ocean. Essentially they are exotic versions of pickled or soused fish flavoured with turmeric or saffron, mustard, bay leaves, garlic, chillies and ginger.