Author: Barbara Joubert

How to

How To Peel A Tomato

Use a sharp knife and cut a shallow cross on the bottom of the tomato. Place tomatoes in a bowl and cover with boiling water. Leave in water for about 3 – 4 minutes. Remove from boiling water and place directly into a bowl of ice water. This will stop […]

Bake

Quick and Easy Scones

Scones don’t have to take a long time to make – this recipe must be one of the easiest. Serves 12 Preparation time 10 minutes Cook time 15 – 20 minutes Barbara’s tip When you brush your scones with the beaten egg, only brush on the top. If you brush […]

Salads & Sides

Classic Greek Salad (V)

For me a Greek salad is served without lettuce. The feta cheese must be kept whole and not crumbed or cubed. This is really simple dish but absolutely delicious. Serves 2 Preparation time 10 minutes Peel cucumber with a vegetable peeler. Slice lengthways in half and scrape out pips with […]

How to

How To Boil The Perfect Egg

Place eggs in saucepan and cover with cold water. Cover saucepan with lid and once the water boils remove the lid. Boil according to your preference. Take out of boiling water and place in cold water to stop the cooking process. Soft boiled – 1 ½ minutes Medium boiled – 3 minutes […]

Bake

Quiche Lorraine

In December 2013 we had a wonderful holiday in Paris. The one dish that I  really enjoyed was this quiche. It is simple with not a lot of ingredients. The secret is to use gruyère cheese and not cheddar cheese. You serve it with a simple green salad with a […]

My Favourites

Beyond Delicious

NINA’S FAVOURITE Last year I discovered the one and only, Speculaas. Speculaas is traditionally from the Netherlands and Belgium. The main ingredients are: flour, sugar, butter, pepper, cinnamon, ginger, cloves, cardamom and nutmeg. The reason why I am absolutely obsessed with this biscuit is because it also comes in a […]

My Favourites

The Best Mayo Ever

BARBARA’S FAVOURITE Most of my friends know that Hellmann’s mayonnaise is my absolute favourite. I eat it on my sandwiches, chicken and the best is with steamed petit pois peas. Petit pois are small peas. Do yourself a favour and mix some Hellmann’s with peas. You will never want to […]

Salads & Sides

Salad Nicoise

This is a classic salad from France. This salad traditionally is served without lettuce. It is served with thin French green beans and potatoes. You can add anchovy fillets to the salad if you like them. Serves 4 – 6 Preparation time 15 – 20 minutes Cook time 30 minutes […]

How to

How To Blind Bake

Roll pastry very thin on floured surface. Spray and cook a pie dish. Line your pie dish with the pastry and cut the overhanging excess pastry of with a sharp knife. Place a big piece of baking paper in the pie and fill it with dry beans. (keep your dry […]