Healthy nutrition advice plus hundreds of recipes
Crumbles are delicious, warming puddings that fill the kitchen with great aromas and rich flavours, and they don’t have to be stodgy. Geoff’s recipe for rhubarb crumble serves between six and eight people. It’s an excellent dessert to give the family...
Geoff’s Trifle One of the things that Geoff Jansz loves to do is take his grandmother’s old recipes, and drag them kicking and screaming into the 90s! Geoff’s modern version of the trifle is made from sponge cake (either bought or homemade) smothered...
Gremolata Gremolata is a garnish made of parsley, garlic and lemon zest, traditionally sprinkled over the Italian dish Osso Bucco. However, it will also add zing to grilled, braised, broiled and roasted veal, pork and lamb. 1/2 cup chopped fresh parsley 2 cloves...
A summer heatwave: mercury rising, relentless heat and no relief in sight. Unless of course you serve your guests a chilled cucumber soup with a yoghurt and mineral water base. This recipe from Geoff Jansz is very hard to beat on a hot day. All the preparations can be...
Cooked or Raw? There are books that praise raw foods and even warn people against cooking vegetables. However, the latest research shows that many of the antioxidants in vegetables are used better by the body if you cook the vegetables first. This rule applies to the...
Cumquats: The French Alternative It’s cumquat eating time! The problem is that cumquats are a bit tart eaten straight from the tree, and although you don’t want to waste your cumquats you might not want to go to the trouble of making cumquat marmalade....
Date and Orange Cake Geoff Jansz shows us how to whip up a sensational date and orange cake. This dessert is simple to make, tastes wonderful and would be perfect to serve at your next dinner party. Ingredients 150g fresh dates, pitted Grated rind and juice of 1...
For a quick and easy meal all you need to do is go to the deli. Buy your favourite dip and some other ingredients that would go with it as well as some deli pasta to whip up Geoff Jansz’s Deli Dip Pasta. Ingredients 125g container of favourite dip (Geoff used...
Peter Valder has always been very fond of devilled almonds, a sort of upmarket equivalent to potato chips or salted peanuts to serve with drinks. There are no fixed quantities for this recipe, but Peter recommends being conservative with the cayenne pepper at first....
Don’s Leftover Lamb Curry Don made a rare appearance in the kitchen to pass on his own family recipe for lamb curry. You won’t find this one in a recipe book! It’s made from leftovers – basically just use whatever is lying about in the...