Recipes by Name

Recipes will be listed here, usually (but not only) by principal ingredient. For example Chicken Soup for the Soul will be listed under C,  whereas New England Clam Chowder will be listed under both C and N.

A

B

Feta & Basil-stuffed Calamarimade this because a young chef friend asked to do so. Had no idea where to start, and found little in my recipe books or the Web, so I kinda followed my instincts.

Sumptuous Stuffed Beef Rolls shades of beef olives as a child and the original Italian stuffed veal rolls presaged this take on this lovely recipe.

Bucatini with Creamy Wild Porcini Mushroomsthis I made with ikhowe, a wild porcini-like mushroom that grows in Transkei and KZN, compliments of Erica Platter when I attended her book launch at 96 Winery Road.

C

Cannelloni my take on a great Italian dish. So easy to make with either home-made or store-bought pasta sheets.

Feta & Basil-stuffed Calamarimade this because a young chef friend asked to do so. Had no idea where to start, and found little in my recipe books or the Web, so I kinda followed my instincts.

Calamari with Dirty Rice – a light, quick and easy take on flash-fried calamari.

Chicken Soup for the Soul – my first ever recipe! A soup made with love for an ailing daughter.

My L’il Darlin’s Chicken and Prawn Curry surreal flashbacks to “White Mischief” and colonial Natal, as I journey to the heart of chicken and prawn curry.

Chikin Biznis: Chicken Stock & Soup – part one of a series of three recipes for feeding a family of four three times from a 2kg chicken.

Chikin Biznis: Chicken Curry (or Casserole) – the second in a series for feeding a family of four three times from a 2kg chicken.

Chikin Biznis: Chinese Chicken Salad – the third in a series of recipes for feeding a family of four three times from a 2kg chicken.

Sticky Chocolate Pudding – a lovely old recipe from Eppie’s late Gran, so easy to make it’s ridiculous!

New England Clam Chowder – my take on a very well known dish coming out of New England, where the ocean is wild and the clams are succulent. I’ve changed it somewhat from the conventional, using crème fraîche instead of cream, which makes it less rich and somewhat fresher. Also, crème fraîche doesn’t split if you accidentally boil it!

Shamini’s Crab Curry – Shamini grew up in Durban, and absorbed her knowledge of Indian cuisine from her mum. Here’s another of her legendary recipes, this time an amazing crab curry.

Green Thai Curry Fishone of my favourite recipes, and also one of my daughter Alex’s favourites, which is saying something considering how picky she can be about food.

D

E

Eisbein with Sauerkraut one of my favourites. I clearly recall visiting the Phoenix Cafè in Johannesburg in my youth with my parents, where this was my standard order. My late Dad’s too.

F

Feta & Basil-stuffed Calamarimade this because a young chef friend asked to do so. Had no idea where to start, and found little in my recipe books or the Web, so I kinda followed my instincts.

Mango, Pomegranate, Rocket & Feta Salad light, fresh and enjoyable as a starter or side dish on those hot summer days.

Green Thai Curry Fishone of my favourite recipes, and also one of my daughter Alex’s favourites, which is saying something considering how picky she can be about food.

G

H

I

J

K

L

Lasagne Senza Carnemy take on a vegetarian lasagne, which turned out to be surprisingly delicious for one who generally does not do vegetarian.

Sinfully Delicious Lemon Mousse this one comes via two friends, is so simple to make it is embarrassing, but is so delicious, it should be illegal!

M

Mango, Pomegranate, Rocket & Feta Salad light, fresh and enjoyable as a starter or side dish on those hot summer days.

Sinfully Delicious Lemon Mousse this one comes via two friends, is so simple to make it is embarrassing, but is so delicious, it should be illegal!

Bucatini with Creamy Wild Porcini Mushroomsthis I made with ikhowe, a wild porcini-like mushroom that grows in Transkei and KZN, compliments of Erica Platter when I attended her book launch at 96 Winery Road.

Wild Mushroom Risottocollected these mushrooms with a friend who knows about these things. She must, I’m still alive! Added to my beloved risotto, a match made in Heaven.

N

New England Clam Chowder – my take on a very well known dish coming out of New England, where the ocean is wild and the clams are succulent. I’ve changed it somewhat from the conventional, using crème fraîche instead of cream, which makes it less rich and somewhat fresher. Also, crème fraîche doesn’t split if you accidentally boil it!

O

P

Bucatini with Creamy Wild Porcini Mushroomsthis I made with ikhowe, a wild porcini-like mushroom that grows in Transkei and KZN, compliments of Erica Platter when I attended her book launch at 96 Winery Road.

Prime Rib Roast an unusual meat cut here in South Africa, but absolutely wonderful if properly done.

Mango, Pomegranate, Rocket & Feta Salad light, fresh and enjoyable as a starter or side dish on those hot summer days.

My L’il Darlin’s Chicken and Prawn Curry surreal flashbacks to “White Mischief”, “Borsalino” and colonial Natal, as I journey to the heart of chicken and prawn curry.

Werner’s Porn Risottolove risotto. Here’s my good friend Werner Els’ take on that old favourite, prawn risotto, with a sensuous twist.

Decadent Creamy Prawns – my dear friend Shamini’s take on quick and easy creamy prawns.

Q

R

Calamari with Dirty Rice – a light, quick and easy take on flash-fried calamari.

Wild Mushroom Risottocollected these mushrooms with a friend who knows about these things. She must, I’m still alive! Added to my beloved risotto, a match made in Heaven.

Werner’s Porn Risottolove risotto. Here’s my good friend Werner Els’ take on that old favourite, prawn risotto, with a sensuous twist.

Mango, Pomegranate, Rocket & Feta Salad light, fresh and enjoyable as a starter or side dish on those hot summer days.

Mountain Rye Bread – a beguiling 60/40 rye/wheat loaf that makes the most delicious toast, and lasts well in the fridge.

Rye Bread Revisited – my first take on a pure light rye loaf.

S

Oven-roasted Wild Alaskan Salmon – how to turn any medium size salmon into a sumptuous feast.

Eisbein with Sauerkraut one of my favourites. I clearly recall visiting the Phoenix Cafè in Johannesburg in my youth with my parents, where this was my standard order. My late Dad’s too.

Shortbread with a difference – ever thought to make shortbread with pure rye flour? Well, if you have something of a wheat intolerance like I do, then you well find this recipe worthwhile. It really works quite well.

Spicy Thai-style Pestolovely as a dip, with crackers or Melba toast, and really great on a freshly cooked pasta.

T

U

V

W

X

Y

Z

  1. ROBERT
    April 14, 2011 at 12:42 pm

    HI Norman,
    Could you send me the ingredients for the 800 gr Hake as I have inadvertently recycled last weeks Bolander!
    Regards
    Robert van Rensburg

  2. Virg
    April 19, 2011 at 12:35 pm

    Norman,where are the rest of your “old” recipes? I am looking for the butternut soup. I misplaced my copy which I previously downloaded. Nothing under B for Butternut and nothing under S for soup 🙂
    Regards
    Virg

    • April 21, 2011 at 8:34 am

      Hi Virg,
      Still not up yet, but I’ll email it to you just now.
      Norman

  3. Jenny van Zyl
    June 2, 2011 at 10:30 pm

    Hi Norman

    I am looking for the recipe of the bean soup you had in Bolander last winter. Even my husband who does not like soup loved it! Could you please forward it to me or direct me to where I can download it.

    Jenny

  4. Marlene Zeterberg
    September 15, 2014 at 4:20 pm

    Hi Norman, I am looking for the ‘Tim Noakes’ style recipe you published for pork fillet. Thought I would find it in his book! Thanks, Marlene

    • September 15, 2014 at 5:49 pm

      Hi Marlene,
      You’ll have to remind me what edition of the Bolander the recipe appeared in, then I’ll be able to help you.
      Regards,
      Norman

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