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Alida started her blog as a way to share recipes with family and friends. Simplydelicious.co.za has gone on to win awards, and Alida’s success has led to two cookery books: Simple & Delicious and Cook From The Heart (R180 and R226, Kalahari; published by Penguin Books). Her blog is fi lled with hearty, family-pleasing meals

 
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> Prep Time: 20-min

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Kobus’s unusual blog features landscapes, recipes and foraged food from the West Coast. It’s beautifully photographed, perfectly capturing the essence of this special part of the country. When not blogging, Kobus cooks at Oep ve Koep, a small restaurant in Paternoster

 
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Food writer and former lawyer Ishay travels the globe and shares her foodie finds at www.foodandthefabulous.com. She says that fusing the connection between food, culture and tradition is what gets her fired up. Ishay also offers food tours of Cape Town

 
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Chicken mince is lighter than beef mince

 
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If you’re not a fan of capers try chopped green olives instead. And to keep this alcohol-free, substitute chicken stock for white wine

 
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If you prefer, use medium egg noodles or use pork fillet instead of the chicken

 
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With a creamy hummus dressing, this moreish salad is filled with fresh flavours

 
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This quick and easy tagine is very adaptable. Use fish or pork fillet next time. (Adapt cooking times as needed.)

 
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This recipe also works well with salmon or Cape-whiting fillets

 
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Beef shin is succulent and flavourful. This is the perfect stew for cooler summer nights

 
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If you don’t fancy the bread, toss the topping ingredients and dressing together for a delicious salad

 
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Next time, try chickpeas or butter beans instead of cannellini beans

 
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We used calamari goujons but, if you prefer, use breaded chicken strips.

 
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Regular whole-wheat couscous can also be used

 
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Lightly spiced with a fruity twist, this burger would make a great braai optio

 
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A recipe you’ll turn to time and time again. Succulent and simple

 
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Whip up this satisfying, flavour-packed meal in just 30 minutes from start to finish. We love that all the ingredients are pantry and freezer staples

 
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The creamy, cheesy pasta favourite gets a Mexican twist with the addition of chilli and beans. This moreish dish is sure to become a regular dinner-party winner

 
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This cooling dip works a charm with these buffalo wings and other roast meats too

 
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For especially luxurious chicken, carefully add a splash of brandy to the mushroom pan once they’ve cooked

 
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Award-winning restaurateur Reuben Riffel says: ‘We are so lucky to have excellent olives at our disposal in SA. This tart is a celebration of the South African olive.’

 
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If you can’t find fresh tarragon, use fresh parsley or basil instead

 
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We’ve taken the Caesar salad back to its classic roots – complete with anchovies and home-made dressing

 
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For this fast feed-a-crowd dish, just soft-scramble a dozen eggs with savoury bagel staples – smoked salmon and cream cheese. Sprinkle with onions and capers, and serve family-style with sliced tomatoes

 
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Adding just a drizzle of cream makes this soup velvety yet still kilojoule controlled