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KwaZulu-Natal

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Featured Cook

Becky

Cooking Level: Intermediate

Home Town: Hillcrest, Kwazulu-Natal, South Africa

Living In: Waterfall, Kwazulu-Natal, South Africa

About me:
I'm 22 years old and have been cooking my whole life, I have 2 proff chefs in my family, but I am just the family cook. I am married but have no children yet, am helping to raise my niece though. My mom taught me most of what i know in the kitchen but I am learning my own new things everyday. Hopefully I can teach my kids one day.

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kelly

Cooking Level: Expert

Living In: Durban, Kwazulu-Natal, South Africa

About me: I love trying out new recipes. I am a stay at home mother and enjoy cooking all different types of new recipes

specialclaire

Cooking Level: Expert

Living In: Durban, Kwazulu-Natal, South Africa

About me: My mom went back to work full time when I was 9. My dad loves food and is a very knowledable eater but cannot boil water. It was at the age of 9 I discovered my love of food. I am…
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decadent diva

Cooking Level: Intermediate

Living In: Durban, Kwazulu-Natal, South Africa

About me: My late grandfather, Phillip Jack Chellan was a chef at Durban's renowned Royal Hotel. I have fond memories of him perching me up on an old wooden table while he worked dough. We …
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Newest Reviews

Chicken Broth in a Slow Cooker

Reviewed on Nov. 19, 2008 by Louiselombard

This is a brilliant idea as it saves the effort of skimming and having to make sure the stock doesn't boil. But the recipe seems to forget a few things - salt, peppercorns, bay leaf, parsley and thyme to name a few. I tripled this recipe as I have the big Kenwood slow cooker and used leftover chicken bones which I keep in the freezer until I have enough to make a batch of stock. Once cooked, I drain and then strain the stock before dividing it into foil containers and freezing for later use.

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Warm Apple Pocket

Reviewed on Oct. 13, 2008 by Louiselombard

This was pretty good. I used puff pastry cos that is what I had, so I ended up with a rectangular "pie". This was very easy to make and the 40 mins to cook meant the apple cooked perfectly without needing any pre-cooking. I though putting liquid vanilla extract with the dry ingredients would be messy, so I used vanilla sugar, which I also sprinkled on top before baking. I used a milk wash instead of egg cos I can't stand the waste when using an egg wash. Looked very pretty and tasted good, went well with custard.

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