The name, lasagne or lasagna, is derived from the Greek word ‘laganon’ which is the first known ancient form of pasta. A recipe for lasagne was found in a 1396 British recipe book. Lasagne as we know it today with its many variations is, I believe, considered to be of Italian origin. Lasagne is ...
Mains
Coq au Vin – chicken pieces braised in a rich wine sauce
Coq au Vin is of French origin. The literal meaning of coq au vin is – cock or rooster cooked in wine. It is believed that this recipe was initially applied to old, tough birds requiring long, slow cooking to tenderize the meat. About a century ago coq au vin was elevated to a cordon bleu recipe ...
Ratatouille – versatile vegetable stew
Ratatouille is a vegetable stew of French origin consisting of a combination of flavorsome, colorful, basic vegetables with a touch of herbs, salt, and pepper. This versatile dish is easy to make, can be kept in the fridge, and is another of my favorite, make-ahead dishes. Serve as a vegetable, ...
Pork rib – “varkribbetjie”
Pork back rib is a popular item here and is often found on special in supermarkets. This week I was able to buy one pack (2-3 pounds) and get two free – which gave me a large pot full of delicious, low-fat pork rib portions. Although pork rib is delicious barbecued, my favorite way of preparing ...
Chicken curry
This basic, versatile chicken curry is easy to make. It can be a regular weekday dinner, or be dressed up to feed a crowd when entertaining. Chicken curry can be eaten right away or refrigerated, giving time for the flavors to blend and mature. It also freezes well. Curries are generally served ...
