‘n Strategiese besluit deur Senwes het tot gevolg dat graan op Basislink aangebied word en verhandeling nie meer deur die entiteit bekend as Tradevantage, sal geskied nie.
President Cyril Ramaphosa het op 23 Maart 2020, aangekondig dat 'n nasionale staat van inperking op Suid-Afrika toegepas sal word, wat om middernag op 26 Maart 2020 'n aanvang geneem het neem.
Van Suid-Afrika se voorste bydraers tot die landboubedryf is deur die Landbouskrywers SA vereer. The geleentheid, wat geborg is deur Bayer, Rovic Leers, Santam Agri en Sanlam, gee erkenning aan die werk van diegene wat poog om voedselsekerheid en landelike ekonomieë te ondersteun.
Honderde produsente het op 29 Oktober op Nampo Park toegesak vir die immergewilde Senwes Toekomsfokus wat in samewerking met Agri NW, Vrystaat Landbou en Graan SA, met OFM as mediaborg, aangebied is. Recipes | Jacana
Jean Nel gesels oor sy jongste boek, Cooking with Gas, en deel ’n resep vir Griekse lamstjops
by Janine on Jun 23rd, 2015 Tweet
Die Braai the Beloved Country-outeur Jean Nel se jongste boek, Cooking with Gas, het pas by Jacana verskyn.
Die skrywer en geliefde braaimeester het onlangs met Karla Janse van Vuuren gesels oor die inspirasie vir sy nuwe boek: “Mense spot dat die idee vir die boek gespruit het uit ons land se huidige kragprobleem, maar dit is glad nie die geval nie.”
Nel vertel meer oor sy plattelandse herkoms, sy gunsteling resepte in Cooking with Gas en die voor- en nadele daaraan om met gas te braai. Hy deel drie wenke vir die perfekte gasbraai, asook ‘n resep vir Griekse lamstjops.
Lees die artikel en probeer die resep:
8 groot lamstjops, oortollige vet afgesny
30 ml droë origanum
15 ml droë ment
die sap en skil van 2 suurlemoene
’n skeut of twee olyfolie
Cooking with Gas deur Jean Nel
Braai the Beloved Country deur Jean Nel
Extract: Five Recipes from Daniel Jardim’s Retreat: The Joy of Conscious Eating
by Janine on Jul 9th, 2014 Tweet
Aerodrome has shared a few recipe’s from Daniel Jardim’s sumptuous recipe book, Retreat: The Joy of Conscious Eating.
The beautifully photographed recipes in the extract are Vegetable Onigiri, Watermelon and Green Chilli Soup, Ambrosia Couscous, Pear and Fig Crumble, and Aduki and Shitake Shepherd’s Pie.
View the pages on Aerodrome:
Excerpt: Try These Recipes from Tal Smith and Nirit Saban’s Sababa Cookbook
by Janine on Jun 26th, 2014 Tweet
In Tal Smith and Nirit Saban’s recently published cookbook Sababa: Middle Eastern and Mediterranean Food they share uncomplicated and wholesome recipes for the food you’ll find in their Sababa deli. Aerodrome has shared some of the recipe pages from the book, including one showing an impressive-looking Matzo Cake, made with Kiddush, a sweet wine.
Aerodrome writes that they are big fans of the Sababa deli and found that the book “is a wonderful way of bringing some of this special deli’s culinary magic home – after flipping through just a few pages, you will want to get straight into the kitchen”.
Read the excerpts from the book, which includes recipes for Fish Pie, Lamb Knuckle Stew, Israeli Salad, Magadreh and the Matzo Cake:
Sababa: Middle Eastern and Mediterranean Food by Tal Smith, Nirit Saban, illustrated by Russell Smith
Resep: Stadig geroosterde lamskouer uit Karen Dudley se kombuis
by Janine on Mar 28th, 2014 Tweet
“Baie kokke beveel aan dat jy die lam vir 8 uur kook, maar ek verkies om dit korter te kook en meer van die tekstuur en smaak te behou. Dit sal steeds sag van die been val,” skryf Karen Dudley, kok en outeur van Another Week in the Kitchen.
Probeer Dudley heerlike resep vir stadig geroosterde lamskouer, gedeel op Weg! se webblad. Die gereg is genoeg vir 6-8 mense en is heerlik met as dit saam met lensies bedien word:
2 uie, geskil en in kwarte
3 groot wortels, geskil en in groot blokke gekap
3 lang stokkies roosmaryn
Klein bossie tiemie
2–2.5 kg lamskouer of boud
1–2 teelepel kerriepoeier of ander kruie
1 koppie sterk hoenderaftreksel
Volledige resep: Weg!
Jean Nel Shares His Recipes for Marinaded Prawns and a Braaied Pear and Biltong Salad
by Janine on Mar 26th, 2014 Tweet
Jean Nel, author of Braai the Beloved Country, spoke to Esther Lewis from the Cape Argus about his love of braaing. Lewis writes that Nel braais up to five times a week, is the official Weber coach and offers braai lessons. He was a chef who never used to braai but jokes that he left serious cooking for the grill and is glad he never has to do it again.
Try Nel’s recipes for Per-Peri or Lemon Butter Prawns and a Braaied Pear, Biltong and Feta Salad:
Complete recipes: Cape Argus
Excerpt and Recipes from Another Week in the Kitchen by Karen Dudley
by Janine on Mar 18th, 2014 Tweet
In her second cookbook, Another Week in the Kitchen, Karen Dudley has collected more beautiful snapshots from The Kitchen as well as recipes of the food she serves there.
Aerodrome have shared some of the pages from the book, including delicious vegetable recipes for Aubergines with Tamarind and Mango; Black-Eyed Beans with Swiss Chard and Tahini; Jewelled Beet Slaw; Aubs with Teriyaki and Pomegranate and Mint. Also included is a recipe for turning day-old croissants into Almond Croissants using almond paste, almond essence and ground almonds.
View more: Aerodrome
Another Week in the Kitchen by Karen Dudley
Probeer Karen Dudley se resep vir pampoenvetkoek met moskonfyt
by Janine on Feb 19th, 2014 Tweet
Karen Dudley se jongste kookboek, Another Week in the Kitchen, bevat resepte uit haar gewilde Woodstock-restaurant, The Kitchen. Weg! het onlangs een van Dudley se lipleklekker resepte uit hierdie boek gedeel.
“Iets wonderlik-heerlik gebeur wanneer kaneel en suiker die bros lagie buiteom dié oranje Vetkoek ontmoet. Die effense suur smaak van moskonfyt is die perfekte pasmaat hiervoor,” skryf Dudley oor haar resep vir Pampoenvetkoeke:
240g (430 ml) koekmeel
125 ml fyngedrukte pampoen
300 ml kookolie, vir braai
Try Karen Dudley’s Recipe for Jewelled Beetroot Slaw
by Amy on Jan 6th, 2014 Tweet
Jenny Morris recently featured a recipe from Another Week in the Kitchen by Karen Dudley in her column for The Next 48hOURS. Morris writes that Dudley’s Woodstock restaurant The Kitchen has become “the heart (and stomach) of a boom of creative new businesses, boutique shops and industries in the area. And Karen is right there bringing sustenance to locals and visitors in this funky little neighbourhood, with legendary salads and her signature Love Sandwiches.”
Dudley’s second cook book contains delicious recipes created and served in her kitchen. Try her recipe for Jewelled Beetroot Slaw:
JEWELLED BEETROOT SLAW
½ medium white cabbage thinly slice (about 4 cups)
Make Mrs Martin’s Griddle Scones from My Granny’s Pantry by Margaret Wasserfall
by Amy on Sep 27th, 2013 Tweet
Eat Out shared a delicious recipe from Margaret Wasserfall’s My Granny’s Pantry: A Kitchen Memoir. Mrs Martin’s Griddle Scones are great when served hot and topped with a poached egg with hollandaise.
3.75 bicarbonate of soda
3.75 ml cream of tartar
My Granny’s Pantry: A Kitchen Memoir by Margaret Wasserfall
Excerpt: Haddock Pie, Onion Parcels and More Recipes from My Granny’s Pantry by Margaret Wasserfall
by Amy on Sep 20th, 2013 Tweet
Haddock Pie, Pickled Mushrooms and Onion Parcels are a few of the recipes shared by Omeshnie Naidoo in The Mercury from Margaret Wasserfall’s nostalgic book, My Granny’s Pantry: A Kitchen Memoir.
Other recipes shared from the book include Gone with the Wind dessert, Mr Martin’s Ice Cream and Creamed Beetroot:
500g smoked haddock fillets, cut into small pieces
1.25ml black pepper
Complete recipes: The Mercury