Sunday Times Books LIVE Community Sign up

Login to Sunday Times Books LIVE

Forgotten password?

Forgotten your password?

Enter your username or email address and we'll send you reset instructions

Sunday Times Books LIVE

Sunbird Publishers

@ Sunday Times Books LIVE

Archive for the ‘Recipes’ Category

Podcast: Jenny Morris Shares Her Recipe for Fennel and Mieliepap with Chicken Gizzards

Taste the World with Jenny MorrisCooking with Jenny MorrisJenny Morris was in studio with Pippa Hudson on 567 Cape Talk where she shared her thoughts on “Freedom Food” – dishes to celebrate twenty years of democracy in South Africa.

Listen to the podcast for Morris’ recipe for Fennel and Mieliepap with Chicken Gizzards and a delightful discussion on South African dishes:

Book details


» read article

Try Jenny Morris’ Recipe and Tip for the Perfect Sirloin Steak

Taste the World with Jenny MorrisNext time you light a fire for the braai consider using this recipe by Jenny Morris, author of Taste the World with Jenny Morris, for a delicious sirloin steak.

Morris uses ground cumin and white pepper to flavour the meat and shares her secret to cook the perfect steak: “make sure that the grill is really hot”. Try her recipe, shared with Agri Eastern Cape:

Ingredients (makes 12)

1 whole Steakhouse Classic sirloin (exclusive to Checkers)
1 tbsp. olive oil
2 tbsp. ground cumin
1 tsp. ground white pepper
Salt to taste

Book details


» read article

Jenny Morris Shares a Recipe for Cream-filled Chouxnuts Dipped in Chocolate Icing

Taste the World with Jenny MorrisIn a recent column for The Next 48hOURS Jenny Morris has shared a recipe for Chouxnuts dipped in chocolate icing as well as revealing how she managed to convince her son to make them for the family’s Sunday tea.

The Taste the World with Jenny Morris author writes that these little cream-filled bites are made using a basic choux pastry and the cream can be flavoured with chocolate or nut spreads:

Chouxnuts dipped in chocolate icing
Makes 10

Ingredients for the Chouxnuts:

120g butter
1 cup/ 250ml water
140g Sasko Cake Flour
4 large eggs (at room temperature)

Book details


» read article

Jenny Morris Shares a Recipe for Vietnamese Pho

Taste the World with Jenny MorrisJenny Morris, author of Taste the World with Jenny Morris, has shared a recipe for delicious Vietnamese Pho and noodles.

Shivering in Cape Town this winter, Morris thinks back to her holiday in Vietnam and decides to raid her freezer of beef shin and oxtail and whip up a batch of the warming broth.

One of the happiest travel memories is slurping a bowl of delicious Vietnamese Pho and noodles in Hoi Chi Minh City. I love the Vietnamese cuisine. It has been influenced by the Chinese, with the finesse of French, and the spices of India. What I love about Vietnamese food is the balance of flavour, textures and temperature; nothing is too sour or salty, and you can control the heat. All food is consumed to nurture and heal. When I first arrived in Vietnam I didn’t know what to expect, but I had an idea of what I wanted to taste because I had tried Vietnamese food before. I was curious though – would it taste better, or just different? Oh boy, it was far better than anything I could ever have imagined.

Book details


» read article

Podcast: Jenny Morris Shares a Winter Recipe and Explains How to Use Coconut Flour

Taste the World with Jenny MorrisJenny Morris was in studio with Pippa Hudson on 567 Cape Talk, talking winter food and sharing a recipe for a beef or lamb curry and a raita to serve with it. They also discussed how to cook and bake with coconut flour, which can be used as a gluten free substitute for wheat flour.

Morris then answered some listener questions including how to freeze pumpkin and whether coconut meal is the same as coconut flour.

Listen to the podcast:

Book details


» read article

Jenny Morris Shares Her Special Egg Foo Yong Recipe in Celebration of Eggs

Taste the World with Jenny MorrisJenny Morris has shared a delicious recipe from her latest cookbook, Taste the World with Jenny Morris, as an ode to an ingredient deserving of celebration: the egg.

Morris writes, “So versatile and adaptable, simple to prepare and cooks in minutes to boot – they really are in a food category all their own. Tasty and satisfying, eggs are one of my most reliable allies in the kitchen. As long as there is an egg in my fridge I know I will never go hungry.”

Try her recipe for Egg Foo Yong, “delicious served hot or cold”:

Egg Foo Yong My Way

Ingredients for the Omelette:

2 Tbs vegetable or peanut oil
1 red onion, sliced
3 cloves garlic, crushed and chopped
2 cm ginger, finely chopped
1 small red pepper, sliced
2 spring onions, sliced
1 small handful coriander, roughly chopped
1 cup mung bean sprouts
½ tsp cornflour
A little sesame oil, to taste
Soy sauce, to taste
10 eggs, beaten

Book details


» read article

Jenny Morris Shares Her Recipe for Mediterranean Lamb

Taste the World with Jenny MorrisJenny Morris, author of Taste the World with Jenny Morris, has shared a recipe with Food24 for Mediterranean Lamb from her new cooking show, Jenny Morris Cooks the Riviera.

Try Morris’ lamb, which is roasted with onions, garlic and herbs:

Mediterranean Lamb

  • 6 large sprigs of fresh thyme
  • 3 stems of bay leaves
  • 5 stems of rosemary
  • 2kg free-range lamb, a nice-sized leg or shoulder

Book details


» read article

Try Jenny Morris’ Recipe for Steak and Porcini Mushroom Salad

Taste the World with Jenny MorrisJenny Morris recently traveled the French Riviera where she was inspired to create a range of delicious mouthwatering recipes, aired on her Food Network cooking show, Jenny Morris Cooks the Riviera. She is the author of Taste the World with Jenny Morris.

Try Morris’ recipe for Steak and Porcini Mushroom Salad, shared by Food24:

Ingredients

3 Tbs olive oil
Salt
Ground white pepper
350 g piece sirloin steak
2 porcini mushrooms
30 g pre-soaked, dried porcini mushrooms
2 cloves garlic – peeled and thinly sliced
2 sprigs fresh rosemary

Book details


» read article

Try Jenny Morris’ Recipes for Seasonal Abate Fetel Pear Dishes

Taste the World with Jenny Morris“I’m going to make my mouth love me this winter with this elegant pear, which was named after a French monk in 1896, one Abate Fetel (say it like this – ah-BAH-tay fuh-TEL),” writes Jenny Morris, author of Taste the World with Jenny Morris, in her column for The Next 48hOURS. “Abate Fetel it is now being promoted in South Africa through Checkers and Shoprite stores, Spar and leading independent grocers from May until late July.”

Treat your tastebuds with Morris’ ideas on what to do with this seasonal fruit and try her recipes for Abate Fetel Pear and Blue Cheese Pizza; and Green Bean, Bacon and Abate Fetel Affair:

Abate Fetel Pear & Blue Cheese Pizza

Ingredients:

400 Frozen puff pastry, thawed overnight (1 sheet)
80 ml Tinned chopped tomato
40 ml Fruit chutney
70 g Blue cheese, crumbled
1 Abate Fetel pear, peeled and cored
Rocket leaves to garnish

Book details


» read article

Try Jenny Morris’ Recipe from the French Riviera for Ratatouille with Goat’s Cheese Sauce

Taste the World with Jenny MorrisJenny Morris, author of Taste the World with Jenny Morris, has a delicious recipe for traditional rich ratatouille served with crêpes smothered in goat’s cheese sauce, shared on Food24.

This recipe is from her new TV series, Jenny Morris Cooks the Riviera and was inspired by the tastes of Nice on the French Riviera.

Ratatouille with goat’s cheese sauce

Crêpes:
2 large eggs – beaten
3/4 cup warm milk
3 Tbs melted butter
1 cup flour
¼ tsp salt
A dash of black pepper
1 tsp fresh thyme leaves
½ cup soda water
Olive oil for cooking

Book details


» read article