JanetC

As a chef, I ran Oetzi Paleo Food successfully for 3 years. As a mom, I still struggle to get my 8yo son to eat the food the rest of the family enjoys. There have been tricks I've learned along the way, and now I'm here to help you make cooking a fun, simple experience (and to prove to my friends that what I make really IS easy.. with a little help).

Vinaigrette: Citrus, Cumin and Cilantro

Vinaigrettes are amazing when it comes to mixing up the flavours in meals.  You can use them to dress up salads, or as sauces, or even marinades. Most vinaigrettes have a ratio of 1 part oil to 3 parts acid, and this is an excellent base from which to experiment.  However, in this recipe, you’ll […] Read more…

Top 5 Essential Kitchen Tools

This is a list of 5 of my top-rated tools – the ones that I reach for constantly, for both my personal and professional cooking. 1. Chef’s Knife A good knife has weight to it. It feels good in your hands, and it stays sharp with a bit of care. I didn’t actually feel like […] Read more…

Party food: Camembert Bites

Camembert is a must on my Christmas table.  It doesn’t matter how we have it,but it’s a traditional nod to the family gatherings of the past, where we’d indulge in deep fried Camembert with preserves of some sort.  While this is still one of my favourite ways to have it, it requires a lot of […] Read more…

Eggnog Ice Cream with Gingerbread

I love eggnog.  In particular, my favourite recipe so far is Jamie Oliver’s Best Eggnog Recipe. I’m linking directly to it because there’s no need to reinvent the wheel, and credit where it is deserved 🙂  Pop over for the recipe, and then come back when you’re done.. My tweaks to Jamie Oliver’s recipe: 2 […] Read more…

Succulent Turkey

Turkey is notoriously dry.  Probably because it is treated like a giant chicken, and often overcooked. The legs are done before the breasts, and the skin gets tough. Not this turkey! We’re going to treat her right, and you’ll be rewarded with a turkey that is tasty and juicy.  And you can even make your […] Read more…

Why Brine?

Usually, I’m all about keeping the bases simple and classic, and then mixing things up with accessories like sauces.  But for this, I’m going to make an exception.  If we’re thinking capsule cooking in terms of a capsule wardrobe, brine would be the spanx under the gorgeous dress. Not glamorous, I know, but really very […] Read more…

Cherry & Citrus Sauce

I like the sweet richness of gammon, but the thought of crispy pork crackling on Christmas day beats that hands down, especially considering the sweet desserts that you will be looking forward to. So, to make something that is South African, Summery and STILL “Christmasy”. I thought that a Cherry & Citrus Chutney to go […] Read more…

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