Tag Archives: cool food

Timol’s cupcakes

Who remembers Timol’s bean chutney and chicken curryHere is another one of her splendid creations we enjoyed for a late afternoon snack yesterday afternoon.

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Mutton & Vegetable potjie

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I set about cooking a mutton & vegetable potjie this past weekend. The images below, in order of ingredients added, tell their own story.

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This is value-for-money type cooking as the “tougher” type meats are ideal.

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Cooking is slow and sociable as persons present can gather around the pot, which is usually outside, and tell stories / sip on a glass of wine / beer.

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Visit Potjiekosworld and read about our South African culture.

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Here is a taster from them: “When the first Dutch settlers arrived in the Cape, they brought with them their ways of cooking food in heavy cast iron pots, which hung from the kitchen hearth above the fire.

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Long before the arrival of the early settlers in the Cape, the Bantu people who were migrating into South Africa, learned the use of the cast iron cooking pot from Arab traders and later the Portuguese colonists.

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These cast iron pots were able to retain heat well and only a few coals were needed to keep the food simmering for hours.

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They were used to cook tender roasts and stews, allowing steam to circulate inside instead of escaping through the lid.

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The ingredients were relatively simple, a fatty piece of meat, a few potatoes and some vegetables were all that was needed to cook a delightful meal.”

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Read more here.

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Timol’s chicken curry 2

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Who remembers Timol’s bean chutney and chicken curry?

This is another one of her splendid curry creations we enjoyed for dinner, which also means lunch for me today (lucky me!).

As you know, I can’t give you Timol’s recipe – it’s a family secret (not). You could look at Anjum’s recipe if you need a hint or two.

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Timol’s chicken curry

Who remembers Timol’s bean chutney?

Her last two chicken curries have really shot tongues out, caused a ruckus and had crowds diving in for thirds.

The second version shown below was a defrosted chicken that escaped getting roasted but that ended up getting spiced-up.

We enjoyed the dish with a selection of roti, rice or bread.

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I can’t give you Timol’s recipe – it’s a family secret (not).

You could look at Anjum’s recipe if you need a hint or two.