Recently I received a double delivery of organic beet root in my organic vegetable box by mistake. So I looked for a recipe in which I could use a lot of beet root. I found this one for a beet root soup, which I adapted into a simpler, more healthy version, and the result was delicious – just right for a cold Johannesburg mid-winter day, when – for once – the sun did not come out, making us feel rather uncomfortable. Ingredients: 2 onions 5 medium to large beet root a […] Continue reading →
My late mother-in-law Milli was a cooking and handicraft teacher. She often cooked traditional foods from the most eastern federal state in Austria, Burgenland (at the Hungarian border), where she lived all her life. Many dishes in that area have a strong Hungarian influence. But she was also ahead of her time, as long before it became fashionable, she started using whole grains instead of white wheat flour, to make meals more nutritious. Whenever Milli visited us in South Africa, she […] Continue reading →
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