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Quick Low-Carb Gammon Steak with Tender-Stem Broccoli, Garlic & Cream

I’m excited to share this recipe with you because it’s so quick and surprisingly delicious. It takes about eight minutes to cook from start to finish, and I eat it at least three times a week because I’m smitten by Woolies’ tender-stem broccoli, which has become one of the mainstays of my low-carb regime. Quick Low-Carb Gammon Steak with Tender-Stem …

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Creamy Low-Carb Chicken Breasts, Fennel & Bacon with a Cauliflower and Nutmeg Mash

A luscious dish packed with all the delectables permitted on a low-carb diet: bacon, cream, dry white wine and golden chicken skin. I’ve developed this recipe for Woolworths’s new Flavour Society, on May’s theme of winter food. Along with my friend Nina Timm, I’m one of the bloggers contributing my original recipes to Woolies’ Flavour Society Winter Pinterest board – hop over …

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Buttery Tomato Tart

This intensely flavoured tomato filling contains a scandalous amount of butter, but it’s worth every calorie. You can use any creamy soft white cheese, but avoid pungent goat’s milk cheeses. Steer clear of rocket too, because its aggressive pepperiness will overwhelm the star ingredient. Buttery Tomato Tart: an easy recipe, and no soggy bottom. Photographby Michael Le Grange, courtesy of …

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Quick Nourishing Green Soup, Using Left-Over Fresh Herbs

A fresh & grassy soup that’s quick to make, intensely nourishing and delicious served with a dobble of cream and sequins of olive oil. Quick Healthy Green Soup, Using Left-Over Fresh Herbs. My herb-management system is abysmal, I have to admit. Every week I buy many packets of fresh herbs, and pick bunches from my garden as I need them, …

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Spaghettini with a Double-Creamy Onion, Lemon and ‘Caviar’ Sauce

Very special occasions deserve special food, and this simple yet disgracefully indulgent pasta dish perfectly fits the bill. Spaghettini with a Double-Creamy Onion, Lemon and ‘Caviar’ Sauce.Photograph by Michael Le Grange, and bowl by David Walters.Image © Random House Struik 2012. This is a recipe from my cookbook, and I’d forgotten all about it. Isn’t it odd how one so …

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