By now you’ve probably gathered that I love kitchens. So when I saw these really easy steps to a fun and cheery kitchen, I had to share them.
There’s nothing on earth like a good lemon meringue. And when the base of lemon custard has been baked and then topped with Italian meringue (that’s the soft, un-baked kind) it’s taken to new – heavenly – heights.
With this crazy hot weather we’ve been having lately, this Bircher-style muesli is the answer.
I had such a great response to my recent post on country kitchens that when I saw these unbelievable Japanese spaces I realised I couldn’t NOT share them. Eastern kitchens are designed in such a way as to bring people and families together – “spaces that incorporate cooking, eating and relaxing”. Sounds good to me.
Noordhoek beach was teaming with sardines on Saturday morning! Sadly I was at Glencairn for a swim – on the wrong side of the 2 oceans – when I got wind of it. Luckily, I managed to persuade (or more like ‘order’) Tall Paul to get down there and catch some for lunch. This is what I made…
I love kitchens. Especially contemporary country spaces. Here are some ‘rustic’ kitchens with an eclectic edginess, which I absolutely love.
I love fresh mussels – preferably picked off the rocks. This is a classic recipe and one I turn to all the time.
I LOVE broad beans. And this is my favourite salad right now.
Game for some pie? This one’s got Tall Paul’s name on it… Read on for one of my very favourite recipes
This is one of my very favourite recipes. It looks incredibly striking – the fresh pink trout dripping with lemon yellow hollandaise. Hard to beat.
BUY MY BOOKS
& Leaves Price: R295
Roots, Shoots & Leaves (published by Sunbird Publishers) is a book that celebrates vegetables and brings to life forgotten heirloom varieties. Recipes are simple, seasonal and delicious.Prickly Pears & Pomegranates Price: R340
The recipes in this book (published by Quivertree) have been passed down from five generations of Palmer women living on a Karoo farm steeped in culinary history. Also available in Afrikaans.
Follow @bernleroux on Twitter