This cordial is excellent served with one part of the lime syrup mixed with four parts (or to taste) of chilled water, lemonade or soda water.
6 large limes (or 8 small)
1 kg sugar
4 cups water
1 tablespoon citric or tartaric acid
Finely grate the lime rind, taking care not to include any of the pith. Squeeze the juice from the limes and set aside.
Combine the lime rind, citric or tartaric acid, sugar and … Read more »
This month is all about citrus. Here are some recipes to help you use and enjoy this delicious winter bounty.
Limoncello is an Italian lemon liqueur. If you’re a limoncello fan, you might have made it in the past by peeling too many lemons and dropping them into vodka. This recipe has a different and easier technique, suspending the lemons over the vodka and letting the vapours extract the essence from the peels. Give it a try!
Chicken Yassa, a … Read more »
This hearty tagine is typical of the type of dish cooked in the wooded Middle Atlas region and the lush valleys leading up to the High Atlas. It’s a tasty way of preparing cauliflower, broccoli or cabbage, and is often simply served with bread to mop up the sauce.
Serves 4-6
2 tbsp olive oil
1 onion, coarsely chopped
2 garlic cloves, coarsely chopped
2 tsp … Read more »
Ingredients:
1 cup (200g) Chinese black rice (‘forbidden rice’), soaked for 4-8 hours**
2 cups water
pinch of salt
1 400ml can coconut milk
coconut sugar to taste
fresh mango slices for serving
Rinse and drain the soaked rice thoroughly and place in a large pot with the water and salt. Bring to the boil over high heat then reduce to a simmer and cook, covered, for 20 minutes.
After 20 minutes, remove … Read more »
In solidarity with the Climate Strikers, knowing that we all need to reduce the amount of animal products we consume, this month’s Soft Footprints recipes are all vegan. You might be surprised by how delicio
us and economical vegan dishes are while you’re doing your bit for the planet.
Hearty, savoury and yummy, this economical recipe won an award at the Quaama Fair’s ‘Feed 5 for $5’ competition.
Thea Constantarids
1 cup sourdough starter, measured after stirring and at room temperature
1/4 cup of oil (olive oil, macadamia oil, melted ghee, coconut oil or any oil you like)
½ teaspoon salt
1 tbsp finely grated parmesan
1 tbsp finely chopped rosemary or thyme or other herbs from the garden
¾ – 1 cup of wholemeal flour
oil for brushing the tops
plus extra salt
Preheat oven to 180°C.
You can … Read more »
