charred peppers; charred cherry tomatoes; charred onions; mix leafy greens; fresh basil; bacon; feta cheese; and garlic olive oil When I do not have to eat any starch, I like to use certain vegetables

salami; spekboom chutney; four cheeses (cheddar, gouda, pecorino; feta); braaibroodjies There are not two ways about it: braaibroodjies (or BBQed toasted cheese sandwiches) play an integral role in many

When life gives you lemons... make chutney A week or so ago, I wrote about the aftermath of a wind-storm we experienced that caused so much damage. Luckily, I did not experience that much damage when you

It seems that I am not running out of basil. How strange this place where we have an abundance, not knowing what to do with it all. One can only eat so much basil pesto before your body rejects it. One

The garden waits for no one. If you sow the seeds, and if the ground is fertile, and if there is enough water, and if the sun shines, then the plants will grow and wait for no one. This was evident when

There is a strange satisfaction about planting new and baby plants that you nurtured to life. It feels like magic, as if you are playing god, as if you are creating from nothing, creatio ex nihilo, creating

Growing your own food contributes to your own creativity in the kitchen. The kitchen is akin to the blank canvas, the ingredients akin to the colours, paint, and pencils. Your artwork will resemble thus

This is a recipe I have made many times but never actually came to write a post about it. In a previous post, I showed you how I make my own yogurt. If you strain that yogurt, it becomes thick and creamy,

I love to cook with fynbos. It is so rewarding and because it is indigenous it is more adapted to grow here than all of the alien vegetation we rely on for sustenance. Some time ago, I shared a post on

Making chutney is one of the culinary tricks I have always wanted to know. But since making my own chutney, the idea has moved away from using bought fruits and produce to using my own produce. Fruits

There is a plant (shrub/tree) that can be as effective as rainforests to sequester carbon, that you can eat, and that is fire and drought resistant. There is a plant from South Africa that is still used

A little interesting information about the Spekboom. This is a very good tree to have in your garden.

Here in Cape Town we're in the middle of winter and yet this little guy still grows. Another outtake from Wikipedia: "In the wilds of South Africa, large plants do survive the winter frosts by growing

This amazing little plant has the most delicate tiny pattern. Steepshot IPFS IOS Android Web

My tiny new Spekboom. I copied a bit from Wikipedia about it: "It is a soft-wooded, semi-evergreen upright shrub or small tree, usually 2.5–4.5 metres (8–15 ft) tall. Similar in appearance to the