Find us on Facebook

Find us on FacebookWe announce new recipes on our Facebook group, and share titbits about our cooking.

Visit our Facebook Group

winter

Every winter, our friend Hannie organises a mid-winter pumpkin feast to lighten the winter greyness – if only for one weekend – and her colourful, sweet pumpkin fritters are one of the star attractions.

Recipes for pumpkin fritter sauce often use more sugar, but Hannie’s cinnamon caramel sauce is just right. In fact, it is delicious.

This lovely creamy oven baked fish is guaranteed to warm up a cold winter's evening, especially if combined with fresh salad, a bottle of Riesling, and good company.

We found the original version of this recipe in a book called "Voortrekker Resepte", published in 1988 to commemorate the 150th anniversary of the "Groot Trek" in South Africa. We adapted it a bit to suit our family, but this recipe is still fairly close to the original:

This is one of our regular winter soup recipes. The important thing is to simmer it gently for the whole day to bring out that meat-bone heartiness, so you will need a slow cooker, or a slow stove plate and a heavy pot with a solid lid.

Melkkos is a comforting milk and cinnamon dish that can be served as a light breakfast, lunch or evening meal. The name "melkkos" (which means "meal made from milk") doesn't do justice to this wonderful dish that will warm up even the most dismal of winter days.

We bake snowflake butter biscuits to proclaim the arrival of winter in New Zealand.

These lovely biscuits, so pleasing to both the eye and palate, are suitable to celebrate almost any occasion from Mid-Winter Feasts to Christmas, because they can be decorated according to the occasion.

Malva pudding is the ultimate winter dessert. It is rich and syrupy, with a soft spongy texture. Comfort food at its best.

This stew, loosely based on Berber tagine, is perfect when you have guests over for lunch on Sunday, especially in the winter. You can prepare it the night before, leave it overnight to marinade, and pop it into the oven on Sunday morning, before going to church. The result is a hearty stew that reminds of South African potjiekos, but has a distinct Moroccan flavour.

Game is a big thing in South-Africa, especially during the hunting season in the winter. Because game meat such as Springbok or Kudu is not available in New Zealand, this recipe uses deer venison.