Recipes, DIY, property, gardening, décor, crafts & lifestyle

Natalie’s Samp & Beans Potjie, with a hint of spice; with beef tenderloin and marrow bones Ingredients 900 grams Tenderloin Beef cubed 1 large onion diced 1 celery stalk diced 3 carrots sliced 1 tablespoon cooking oil 1 tablespoon Clover or Spar pure Butter 1 Teaspoon Robertson’s Tumeric Powder 1 Teaspoon Cartwright’s Medium Curry Powder […]

Think you can out-design the professionals?  Well, Inside the Box with Ty Pennington puts two self-proclaimed armchair designers to the test in an all-out decorating duel.  Tackling similar spaces in their homes, the two rivals and their teams go head-to-head to create a themed room in just two days.  But there’s a catch — they […]

Jamie makes the juiciest pork chop with roasted carrots and beets, shows the carrot at their raw best in an Indian carrot salad and makes an exciting dish with foil-roasted smoked beetroots with beef and a cottage cheese dressing. Ingredients 1 1/4 pounds good-quality coarsely ground lamb 2 teaspoons garam masala Sea salt 1 pound […]

Easy, Moderate, Complex Yield : 8 servings Ingredients 1 spaghetti squash 1 Head of garlic 1/4 cup olive oil (60 ml) 2 cups bread crumbs (500 ml) 1 cup milk (250 ml) 1/4 cup roasted pine nuts (60 ml) 2 eggs, beaten 1 tablespoon fresh basil, chopped (15 ml) 1 tablespoon fresh thyme, chopped (15 ml) […]

New Orleans has always been a great food town, and nobody knows that better than Emeril Lagasse!  On this show Emeril takes us to some of his new favorite fresh New Orleans spots, Cochon Butcher and Crescent City Farmers Market, for some traditional and new ingredients.   Back in his kitchen, he use these ingredients to […]

Prep time: 20 minutes Inactive prep: 10 Cook time: 30 minutes Total: 1 hour 0 minutes Yield: 4 to 6 servings Ingredients 1 head garlic, halved, plus 1 teaspoon minced garlic 1/2 cup finely diced celery, tops and bottoms reserved for poaching liquid 1/3 cup finely chopped red onion, tops and bottoms reserved for poaching […]

Prep time: 40 minutes Inactive prep: 1 hour Total: 1 hour  40 minutes Yield: 4 to 6 servings Ingredients 1 pound skinless, boneless hogfish fillets (or other white, flaky fish such as snapper or rockfish) Pulp of 2 passion fruit Juice of 1 navel orange 1 navel orange, supremed and roughly chopped, plus the juice […]

Serving fresh berries under a rich crème brûlée custard requires using a stovetop method, so as to keep the berries fresh and uncooked. Makes 8 – 4oz individual desserts Ingredients 1 cup fresh raspberries 1 cup fresh blueberries 3 cups whipping cream 1 vanilla bean or 1 Tbsp vanilla bean paste 1 tsp finely grated […]