Your shopping list and recipe's for the week. www.what2cook.co.za

Latest News

Submit Your Recipe

About Pacific Breeze



Advertise Here


This category does not exist for this newsletter.

Adam, Eve and the Venison Ribs
25 Oct 2013

Never underestimate a woman. She has excellent taste - why else would she have carefully selected you as a husband?- and she has a lot of respect for ribs, in fact all kinds of ribs.
[ View More ] [ In Afrikaans ]

Roast Boneless Sirloin at High Temperature
04 Oct 2013

This is for the chef who prefers it plain and simple. The only ingredients are 1 to 2 tablespoons olive oil, 1 boneless venison sirloin, rolled to round, 3 to 6 cm thick, which can serve four to eight people,
[ View More ]

The Sugar Schnitzel
06 Sep 2013

The spice advert of brown sugar mixed with braai spices for steak made me think that it will work equally for game. The concept was then adapted for a schnitzel
[ View More ]

Venison strips in soy
19 Aug 2013

The territorial colonization may be over but the food colonization is in full swing. How old were we when we first ate a pizza. Today biltong pizza if generally found on restaurant menus. Since the arrival of sushi of course, we are exposed to soy sauce. It did not take long for soy sauce venison recipes to be seen.
[ View More ] [ In Afrikaans ]

Game Scotch fillet with coriander
12 Aug 2013

The smell of coriander is associated with the curing of meat. Especially the making of bitlong and dry wors. Scorching coriander in a pan and then in grinding in a mortar makes the whole house smell afterwards. It then formally announces winter because eating biltong is not in the far distant. Scorched coriander is also a nice spice for game but you should not be ashamed to use the coriander.
[ View More ] [ In Afrikaans ]
(1 Comment)

Smoothie Recipe
02 Sep 2011

Smoothies are a good way to get healthy foods in your diet.
[ View More ]

Go for a Ramp on this Kudu Rump
27 May 2011

We were sitting around the campfire discussing the future of African wildlife, at this point we were interrupted by the aroma of a kudu rump placed before us
[ View More ]

First Page | Prev Page | 1 | 2 | 3 | 4 | Next Page | Last Page


Copyright 2018 Pacific Breeze 353 (Pty) Ltd, What2Cook & OJB Web Development.


All rights reserved. What2Cook encourages freedom of speech and the expression of diverse views. The views of columnists published on What2Cook are therefore their own and do not necessarily represent the views of W2C. What2Cook, its sponsors, contributors and advertisers disclaim all liability for any loss, damage, injury or expense that might arise from the use of, or reliance upon, the services contained herein.

For Advertising inquiries, click here.