Cooksister | Food, Travel, Photography

Food, photos & faraway places

  • HOME
  • ABOUT
    • About me
    • Contact me
    • Work with me
    • Legal
      • Copyright notice & Disclaimer
      • Disclosure
      • Cookies and Privacy Policy
    • Press and media
    • Cooksister FAQs
  • RECIPES
    • Recipe Index – by course
    • Baking (savoury)
    • Braai/Barbecue
    • Breakfast & brunch
    • Christmas
    • Dessert
    • Drinks
    • Eggs
    • Fish
    • Gluten-free
    • Leftovers
    • Pasta & rice
    • Poultry
    • Pulses
    • Salads
    • Soup
    • South African
    • Starters & light meals
    • Vegan
    • Vegetables
    • Vegetarian
  • RESTAURANTS
    • British Isles restaurants
    • Dubai restaurants
    • France restaurants
    • London restaurants
    • Montenegro restaurants
    • New York restaurants
    • Pop-ups and supperclubs
    • Serbia restaurants
    • Singapore restaurants
    • South Africa restaurants
    • Sweden restaurants
    • Switzerland restaurants
    • USA restaurants
  • TRAVEL
    • All my travel posts
      • Austria
      • Belgium
      • Canada
      • Dubai
      • Cruise ships
      • France
      • Germany
      • Greece
      • Grenada
      • Hong Kong
      • Hotel reviews
      • Italy
      • Israel
      • Jersey
      • Mexico
      • Netherlands
      • Norway
      • Portugal
      • Singapore
      • Ski & snow
      • South Africa
      • Spain
      • Sweden
      • Switzerland
      • UK
      • USA
      • Wales
  • PORTFOLIO
    • Freelance writing portfolio
    • Speaking and teaching
    • Photography portfolio
    • Buy my photos
You are here: Home / Recipes / Main course - poultry / Nasi ayam nanas (Indonesian pineapple chicken rice)

Nasi ayam nanas (Indonesian pineapple chicken rice)

by Jeanne Horak on September 30, 2008 21 Comments in Main course - poultry, Pasta & rice, Waiter, there's something in my...

Nasi-ayam-nanas

Before this edition of Waiter, There’s Something in My… (the monthly event that I co-host with my buddies Andrew and Johanna), Andrew asked me to help him choose between two themes.  I chose one… he went for the other.

Clearly my opinion is highly valued over at chez SpittoonExtra!

When he announced the “something vaguely Indonesian” theme, I will admit that my heart sank.  What do I know about Indonesian cuisine?  What crazy ingredients will I have to buy?  Why didn’t he listen to me and go with the other theme??

But, being a good WTSIMer, I started doing some internet research on what I could make.  The first thing I discovered is that “Indonesian” encompasses a rather diverse collection of people, places and cultures.  The Republic of Indonesia consists of 17,508 islands and is the world’s largest archpelagic state (it’s also the world’s fourth most populous nation and the largest Muslim-majority nation).  Indonesian history and culture has been greatly influenced by foreign powers drawn to its natural resources.  Muslim traders brought Islam to the islands and European nations fought each other to monopolise the spice-producing islands.  In the end, the Dutch won and were a colonial power for three and a half centuries, until Indonesia’s independence after World War II.  This diversity is also reflected in the cuisine  which is based on Chinese, European, Middle-Eastern and Indian heritage.

The second thing I noticed was a certain familiarity in the sound of the Indonesian dishes.   Partly it was the familiarity of individual dishes:  nasi goreng (a spicy fried rice dish often served at banquets and popular as part of a rijsttafel in the Netherlands), sambals (spicy relishes) and atjar (pickled relish).  These are all dishes that I’ve seen served in South African restaurants and homes.  In fact, I’m sure in the 1980s The Homestead restaurant in the old Elizabeth Hotel in Port Elizabeth used to offer a rijsttafel at Sunday lunch, and my beloved South African Nice ‘n Spicy make a nasi goreng spice kit!  But it was not so much the individual dishes that sounded familiar – it was the structure of the words:  goreng, kentang, redang.  Compare these to the Afrikaans words blatjang, piesang, piering, and kaaings.  See the similarity?

And you don’t have to look too far to find the reason.  The Dutch East India Company were a powerful force in the Netherlands in the 17th century.  They were in essence the first multinational corporation in the world and were granted extraordinary quasi-governmental powers by the Dutch government, to wage war, negotiate treaties, mint coins and establish colonies.  (Can you imagine private companies being authorised to do this today??) Initially their primary concern was the spice trade and therefore in the about 1620 they established their headquarters in Batavia – known today as Jakarta, the capital of Indonesia.  Thirty odd years later the Dutch East India Company established a refreshment station at the Cape of Good Hope – or modern-day Cape Town – which was the start of Dutch solonisation of South Africa.  To work in the kitchens, manpower was needed and the local population proved to be unwilling and impossible to train, so a number of slaves were brought from the Company’s other colonies, particularly Batavia.  It was these slaves (ancestors of today’s Cape Malays) who established the Muslim faith at the Cape and who brought with them the dishes of home, which is how I grew up familiar with Indonesian cooking, without ever having visited Indonesia.

Seeng as Andrew specifically said that nasi goreng was not exciting enough (picky, isn’t he?!), I couldn’t totally cheat and make Nice ‘n Spicy nasi goreng and I ended up searching through various (generally excellent) Indonesian recipe sites.  I have to admit that in the end, the dish I chose was chosen because I had most of the spices already and didn’t have to go on a major shopping expedition (mea culpa!).  I’m off to Chicago for 2 weeks on Saturday and don’t need a cupboard full of half-used exotic ingredients!  But I was so, so happy with the dish I chose.  I was still not feeling well when I made it but the dish was dead simple to make, plus the combination of spices was gently warming and the starchy goodness was tremendously comforting.  The recipe I used is from Merry’s Kitchen of Indonesian Cuisine which is a great site and well worth a visit if you want to get into Indonesian cooking.

Selamat makan!

NASI AYAM NANAS (PINEAPPLE CHICKEN RICE) (serves 4)

Indonesian2Web

Ingredients

2 Tbsp vegetable oil
500g boneless chicken, cut in 1.5cm cubes
3 cups chicken stock
1 tsp salt
2 cups uncooked jasmine rice, washed and drained

For the seasoning:

3 shallots, peeled and finely chopped
5 cloves garlic
½-inch ginger root, peeled and chopped
1 tsp coriander seeds
½ tsp white peppercorns
½ tsp cumin seeds
a little freshly grated nutmeg
2 inches cinnamon stick
2 cardamom pods, bruised
2 cloves
1 stalk lemongrass, bruised

For the garnish:

1 Tbsp butter
2 shallots, thinly sliced
½ small pineapple, peeled and sliced and cut in small pieces (I used tinned pineapple)

Method:

Blend all seasoning ingredients except cloves and lemongrass with a mortar and a pestle or a food processor to form a paste.

Heat the oil in a wok or heavy saucepan over medium high heat and then add blended seasonings and the rest of the seasoning ingredients and stir fry it for 2-3 minutes.  Add the chicken and continue stir frying for about 3 minutes.  Add chicken stock and salt and simmer until the chicken is tender.  (If you are using stock cubes as opposed to home-made stock, go easy on the salt as the stock will be salty!)

Strain the stock and set aside the chicken pieces.  Place rice in a heavy stockpot, add 2½ cups of the reserved chicken stock and bring to a boil.  Cover the pan and simmer until the rice is almost cooked and the liquid absorbed.

Add the diced chicken and cook over low heat until the rice is thoroughly cooked.

Using the empty pan that you used to fry the chicken, add 1 Tbsp of butter and melt it over medium heat.  Then add the pineapple and sliced shallots and allow to caramelise slowly – this will take abotu 7-10 minutes.  Turn as necessary but make sure the shallots are nicely caramelised and almost crispy before you remove them, and that the pineapple has a good colour.

Serve the rice garnished with the fried shallots and pineapple pieces.

Indonesian recipe sources:

Merry’s Kitchen of Indonesian Cuisine

Astray Recipes

Gifts from the Kitchen

 

Looking for more recipes featuring pineapples?  Why not try:

  • Margot’s fried pineapple with caramel sauce
  • Barbara’s pineapple upside down cake

More deliciousness for you!

  • Creamy chickpea, spinach and zucchini curryCreamy chickpea, spinach and zucchini curry
  • Curried vegetable potjiekosCurried vegetable potjiekos
  • Spicy Moroccan chicken tagineSpicy Moroccan chicken tagine
  • Roasted Brussels sprouts with sesame and gingerRoasted Brussels sprouts with sesame and ginger

Never miss a Cooksister post

If you enjoyed this post, enter your e-mail address here to receive a FREE e-mail update when a new post appears on Cooksister

I love comments almost as much as I love cheese - so if you can't leave me any cheese, please leave me a comment instead!

« Pork medallions in a creamy chanterelle sauce
Ratatouille bake with feta cheese »

Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. johanna says

    September 30, 2008 at 1:39 pm

    mmmh sounds yummy! there’s a ctually an indonesian somewhere in the docklands which i’d be keen to try out if you’re up for it?

    Reply
  2. Manggy says

    September 30, 2008 at 3:30 pm

    Have a great time in Chicago! I must confess I was also at a loss for (recipes) when I saw the announcement. And I live only a few thousand miles north! Looking at your delicious dish I’m regretting not jumping on it ASAP. I LOVE pineapple in savory dishes! There should be a movement to include more of it 🙂

    Reply
  3. ELRA says

    September 30, 2008 at 5:07 pm

    You really did your research very well Jeanne.
    Nasi ayam nanas is delicious, one of those dish that you make on a special occasion.

    Reply
  4. courtney says

    September 30, 2008 at 8:47 pm

    Now thats exotic enough for me.

    Reply
  5. Browniegirl says

    September 30, 2008 at 9:02 pm

    Wow that looks really good Jeanne. Well done. Have a wonderful trip to Chicago….xxx

    Reply
  6. Darius T. Williams says

    October 1, 2008 at 12:14 am

    I’m totally loving this…like for real!

    Reply
  7. Kevin says

    October 1, 2008 at 2:13 am

    This chicken rice sounds good. I like using pineapple in savoury dishes like this.

    Reply
  8. b says

    October 1, 2008 at 2:49 am

    This dish makes me want to get out there and start making something Indonesian.

    Reply
  9. Helen says

    October 1, 2008 at 9:43 am

    I don’t know too much about Indonesian food either Jeanne but I feel I know a little more now so thank you for that. i really like the look of the rice dish. I have a real ‘think’ for pineapple in savoury dishes and especially with the onions. Yum.
    It was a pleasure to meet you the other night. I hope I didn’t embarrass you too much by blurting out that you inspired me to start a food blog! I didn’t mean to gush….;)

    Reply
  10. Helen says

    October 1, 2008 at 9:44 am

    A real ‘think!’ A real ‘thing’ was what I meant to say…

    Reply
  11. grace says

    October 1, 2008 at 2:26 pm

    oooh–i’m intrigued! i enjoy pineapple and ham together, and as much as i love chicken, i’ll bet this would be even better. thanks!

    Reply
  12. kittie says

    October 1, 2008 at 2:29 pm

    Interesting post on Indonesian food! I’m not a big fan of fruit with savoury though – although the caramelisation on the pineapple looks very appetising! (Is caramelisation a word?!)
    Have a great time in Chicago 🙂

    Reply
  13. Bordeaux says

    October 2, 2008 at 3:16 am

    Yummy-yummy nasi goreng. All those spices just sound so delicious. Wish I had my kitchen back to try it out.

    Reply
  14. _ts of [eatingclub] vancouver says

    October 3, 2008 at 5:01 am

    I like the research that went into it. Saves me the effort. 😉 I’m lazy, I know. Bookmarked/clipped this recipe!

    Reply
  15. Rayrena says

    October 4, 2008 at 5:29 pm

    Yum, that looks great. I’ve lately been obssesed with my cookbook from James Oseland about Indonesian food and his time spent there. If you check out thesplendidtable.org and do a search for beef rendang, the recipe is there.

    Reply
  16. Rasa Malaysia says

    October 4, 2008 at 6:07 pm

    This is absolutely delicious looking, it just reminded me that I could make a similar Malaysian dish – belacan fried rice with pineapple. 🙂

    Reply
  17. celiaK says

    October 5, 2008 at 10:54 pm

    How interesting! I didn’t know that there are ethnic Indonesian/Malaysians in South Africa.
    Your recipe looked really good. I’ll be bookmarking this to cook at the next chance I get. 🙂
    Have a nice time in Chicago!

    Reply
  18. Prom Dresses says

    October 8, 2008 at 9:39 pm

    the food looks wonderful, makes me so want to try it.

    Reply
  19. Susan from Food Blogga says

    October 10, 2008 at 6:10 pm

    I just love savory pineapple dishes like this, Jeanne. And with cinnamon and lemongrass, I’m all over this one!

    Reply
  20. Elizabeth says

    October 11, 2008 at 5:48 am

    Mmmm, that looks good, Jeanne! I hardly ever remember to buy pineapple and yet I love it – fresh or tinned.
    Alas, I didn’t manage to even begin to think about researching Indonesian dishes to find one that we might want to make in time for this particular WTSIM… But I’m so glad you posted the link to Merry’s kitchen. There are several dishes that look wonderful. And of course, the dishes in Andrew’s roundup are also quite tantalizing.
    Hope you had a good time in Chicago!

    Reply
  21. eliz kuehl says

    January 25, 2009 at 7:22 pm

    Iwant the receipe for this dish (pinapple chicken rice. thank you.

    Reply
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Never miss a Cooksister post!

Get my latest recipes delivered by e-mail!

Search over 500 recipes

Recently on Cooksister

  • Masalchi by Atul Kochhar – Indian street food in Wembley
  • Barbecued salmon with blood oranges and capers
  • Roasted Brussels sprouts with feta, pomegranate and pine nuts [GF, V]
  • Love Yourself healthy meal delivery [Review]
  • Antillean
  • Festive roast lamb with pomegranate glaze
  • Rustic blood orange and pistachio galettes
  • Cauliflower steak Welsh rarebit

Archives by month

Archives by category

Popular posts

Oxtail and red wine potjie
Peppermint Crisp fridge tart - a South African treat
Nigella's Bakewell slices & the Big Bakewell Taste-off
Roosterkoek - a South African braai essential
Jan Ellis pudding - a classic South African dessert
Gem squash 101: how to find them, how to grow them, how to eat them!

Featured on

Also available on

🌷🌷🌷 It’s tulip season in London! Every 🌷🌷🌷 It’s tulip season in London!

Everywhere you look, these long-legged floral supermodels are adding a splash of colour to parks and gardens and I just can’t get enough of them! It’s easy to see how they inspired a collective buying frenzy in 17th Century Holland, called “tulip fever”, but today there are less dramatic ways to enjoy them. Here are a couple of suggestions of where to see them at their best:

🌷 The ultimate tulipalooza is the annual opening of Keukenhof gardens outside Amsterdam where 7 million (!) bulbs burst into life each Spring. This year the gardens are open 24 March-15 May (click on the link in my bio for FAQs and my top tips for visitors)

🌷In London, Kew Gardens always has spectacular displays of tulips; but you can also see excellent and free tulips in most of the Royal Parks such as Regents Park. 

🌷The Hampton Court Palace tulip festival is on until 2 May and the Hever  Castle’s Tulip Celebrations until 24 April - both within easy reach of London.

🌷The Morges Fete de la Tulipe in Switzerland takes place every year against the spectacular backdrop of Lake Geneva - it is on until 8 May this year.

I spotted these spectacular red frilly parrot tulips beside St Paul’s Cathedral yesterday 🌹 Where is the best display of tulips that you have ever seen?
MASALCHI BY ATUL KOCHHAR - pan-Indian street food MASALCHI BY ATUL KOCHHAR - pan-Indian street food restaurant in Wembley

Remember to save this post so you can find it later! 🔖

[Invited] If you thought Brick Lane and chicken tikka masala or madras were all there is to know about the food of the Indian subcontinent, think again! In the shadow of the Wembley arch,  @chefatulkochhar has opened his first casual dining restaurant,  showcasing the rustic, spicy, diverse street foods of India. 

Highlights when I visited included:
1. Carrot halwa
2. Papdi chaat
3. Chicken 65
4. Tandoori broccoli
5. Smoky aubergine chokha
6. A snap of all our mains - you can read all about these and more in the full review on my blog - click the link in my bio or go to:
 https://www.cooksister.com/2022/04/masalchi-atul-kochhar-indian-wembley.html

What is your favourite dish from the Indian subcontinent? Let me know in the comments 🌶🌶🌶
🍒🌸 It’s cherry blossom season! 🍒🌸 T 🍒🌸 It’s cherry blossom season! 🍒🌸

There is no season in London that I love more than cherry blossom season! From March through to April, trees in various parks and gardens in London put on an amazing display of delicate pink and white blossoms - and everything in the city seems a little more magical. This particular tree near St Pauls must be among London’s most photographed, and it’s not hard to see why 💕

Did you know that...

🌸cherry blossoms are Japan’s national flower and are known as Sakura 

🌸In 1910, Japan sent the USA some cherry trees as a goodwill gesture… and the Dept of Agriculture inspectors nearly caused an international incident by burning them as they were carrying insects and diseases! But in 1915 Japan sent more cherry trees that survived the inspectors, and these marked the start of cherry trees in the USA.

🌸 Peak blossom season is usually only two to three weeks in March/April but is hard to predict as the weather and the subspecies of tree influence the timing.

🌸The cherry blossom capital of the  world is Macon, Georgia with 300,000 - 350,000 Yoshino cherry blossom trees.

🌸 There are over 200 different varieties of cherry blossom and some are purely ornamental (meaning they produce no cherries)

Where is your favourite place to see cherry blossoms in London or around the world? Let me know in the comments and happy blossom hunting! 🌸🍒🌸

#pinkpinkpink
Dyed Gwyl Dewi Hapus - that's Happy St David's Day Dyed Gwyl Dewi Hapus - that's Happy St David's Day to those of you who don't speak Welsh! 

1 March is the Welsh national day  and what better way to celebrate than surrounded by daffodils -  the Welsh national flower!

Did you know that:
🏴󠁧󠁢󠁷󠁬󠁳󠁿 The English name "Wales" comes from the Anglo-Saxon word meaning "foreigner" - but the country's Welsh name "Cymru" means "friends" in Welsh.

🏴󠁧󠁢󠁷󠁬󠁳󠁿 The  Welsh language Cymraeg is the oldest language in Britain, at about 4,000 years old!

🏴󠁧󠁢󠁷󠁬󠁳󠁿 There are more castles per square mile in Wales than any other European country.

🏴󠁧󠁢󠁷󠁬󠁳󠁿 Mount Everest is named after George Everest, the Welsh surveyor who first mapped the peak on western maps.

🏴󠁧󠁢󠁷󠁬󠁳󠁿 The beautiful Menai bridge (spanning the Menai Strait between the Isle of Anglesey and mainland Wales) was the first suspension bridge in the world.

Have you ever visited Wales? What did you like most about it?
*NEW RECIPE* Barbecued salmon with blood oranges, *NEW RECIPE* Barbecued salmon with blood oranges, capers and dill. Pretty in pink 💕

[AD] Blood oranges are a small obsession of mine - from blood orange posset to blood orange and halloumi salad to blood orange & Cointreau upside down cake, I am always looking for new ways to make the most of their short season. Barbecuing them with salmon, capers and dill is a perfect match in terms of flavour as well as colour (or you can oven bake the salmon if it's not barbecue weather where you are!)

When @grahambeckuk asked me to suggest some recipes to match their wonderful Graham Beck Brut Rosé NV sparkling wine from South Africa, this was a pairing made in heaven, and wonderfully colour co-ordinated with their silver-pink bubbly. Get the full recipe and find out more about Graham Beck's sparkling wines, made using the same methods as Champagne, on my blog - link in my bio above. 

What do you like to do with blood oranges? I'd love to hear in the comments!
💘"Love yourself first and everything falls into 💘"Love yourself first and everything falls into line. You really have to love yourself to get anything done in this world." - Lucille Ball

Whether you are celebrating with a partner, with friends, or by yourself today, I hope most of all that you love yourself, love your body, love your strengths, love your weaknesses, and love who you are (or are becoming). Because... you're worth it!

Are you doing anything celebratory today? Let me know in the comments 💘💘💘

(The beautiful street art is London Hearts by @akajimmyc)
📸: @girl_travelsworld
Would you believe me if I told you this is NOT a p Would you believe me if I told you this is NOT a picture of a Moorish palace, a castle or a cathedral? And that you can get to it from central London in under an hour?

This is Crossness Pumping Station @crossnesset , a Grade I listed heritage site and one of London's last remaining magnificent Victorian sewage (!) pumping stations in Abbey Wood near Rainham. 

Did you know that...

💩 You can visit the building on monthly open days - the next one is Sun 20 Feb. Book at www.crossness.org.uk

💩  It was only in 1856, after 3 major cholera outbreaks in 30 years and the Big Stink when the stench of London's sewage finally reached Parliament, that construction of an intercepting sewer system for the city was approved.  The system (parts of which are still in use today) was designed by Sir Joseph Bazalgette, Chief Engineer of London's Board of Metropolitan Works at the time.

💩  At Crossness, all London's sewage from south of the river was was raised by 9-12 metres to large reservoirs so that gravity would cause it to flow further east and into the Thames estuary. (Yes, until the 1880s, raw sewage was simply pumped into the Thames!)

💩 The incoming liquid was raised by the four enormous steam driven pumps, built to Joseph Bazalgette's design. The pumps were named Victoria, Prince Consort, Albert Edward, and Alexandra. They are thought to be the largest remaining rotative beam engines in the world, with 52-ton flywheels and 47-ton beams. 

💩 The pumping station was decommissioned and abandoned in the 1950s but declared a listed building in 1970.  Although all 4 beam engines remain in place, they were so damaged that today (thanks to the efforts of the Crossness Engines Trust) only Prince Consort has been restored to working condition and can be seen in action on open days.

💩 The exuberant and colourful wrought ironwork inside is the amazing work of architect Charles Henry Driver. My favourite detail is the fact that the pillars in the central atrium are topped with stylised figs and senna pods... two of nature's greatest natural laxatives 🤣
*NEW RECIPE* Roasted Brussels sprouts with feta ch *NEW RECIPE* Roasted Brussels sprouts with feta cheese, pomegranate and pine nuts

Ever noticed how you are affected by colours? 🌈

Maybe some colours make you agitated and some make you relaxed. Or maybe you find yourself inexplicably attracted to a particular colour (oh, hi teal and aqua!💙). On the basis that all colours have a wavelength, and that those outside the visible spectrum can affect us, it makes sense that the colours we see can affect our mood or even our physiology. Did you know for instance that exposure to red light can increase your blood pressure and heart rate? Are there any colours that you find yourself particularly attracted to or affected by?

The pretty colours of these roasted Brussels sprouts with feta cheese, pomegranate and pine nuts will be the first things that attract you to this dish - but it is the delicious combination of flavours and textures that will keep you coming back for more!

The recipe (and more about how colour affects us mentally and physically) is now live on my blog - click the live link in my profile and remember to like and bookmark this post to see more Cooksister in your Instagram feed ❤️
Perspective: a particular attitude towards or way Perspective: a particular attitude towards or way of regarding something.

Perspective is the one thing that the Covid-19 pandemic has given us plenty of. It has certainly made us re-evaluate what is truly important, and also what we did and didn't enjoy about our lives  before the pandemic and its associated lockdowns. It made me appreciate how much happiness my house, my job, my friends, my own company and my running bring to my life (and how fortunate I am to have all these things). But it also brought home how much I enjoy and miss travel, the theatre, and the luxury of reataurant visits at the drop of a hat. I don't think words can describe my joy at sipping the first coffee purchased from a coffee shop in summer 2020 as lockdown eased. It's the little things...

One of the things I have enjoyed and will not miss as the world creeps back to normality is the absence of crowds in what is usually a crowded city. On the occasions that I have been in central London since the start of the pandemic, streets have been blissfully empty and it has felt as if I were discovering my city anew. This glorious perspective (hah!) of St Paul's Cathedral normally requires a long wait while a queue of tourists and "influencers" ahead of you pose for photos - but on this glorious day last Spring it was almost deserted. I will miss that...

Is there anything you will miss as Covid-19 restrictions start to be lifted?
Load More... Follow me on Instagram

Follow Jeanne Horak-Druiff's board Recipes by Cooksister on Pinterest.

Cooksister

The South African Food and Wine Blog Directory

The South African Food and Wine Blog Directory

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Salmon with blood oranges dill and capers
Brussels sprouts with feta and pomegranate
Roast lamb with pomegranate glaze
Blood orange & pistachio galettes
Cauliflower topped steak with melted cheese
Plate of potted smoked salmon with slaw and a glass of champagne
bowls of pistachio pomegranate bircher muesli
Brussels sprouts with chorizo & hazelnuts

SITEMAP

Home

Contact

About me

Recipe Index

Restaurant Index

Copyright & Disclaimer

Cookies & privacy policy




blog counter

© 2004 - 2022 · Jeanne Horak unless otherwise stated - ALL RIGHTS RESERVED. You may not reproduce any text, excerpts or images without my prior permission. Site by RTW Labs

Copyright © 2022 · Cooksister on Genesis Framework · WordPress · Log in

Cooksister cookie consent
We use cookies to ensure you receive the best experience on our site. If you continue to use this site, you are agreeing to our terms and conditions. Accept
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT