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
    • Meat
    • 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

Beef brisket with braai (BBQ) sauce potjiekos

by Jeanne Horak on June 5, 2011 9 Comments in Braai/Barbecue, Gluten-free, Main course - meat, Recipes, South African

BeefBrisketPotjie © J Horak-Druiff 2011

 

There is a great joke about diets that goes something like this:

STUDIES HAVE SHOWN THAT:
The Japanese eat very little fat and suffer fewer heart attacks than Americans of Britons. The French eat a lot of fat and suffer fewer heart attacks than Americans or Britons. The Chinese drink very little red wine and suffer fewer heart attacks than Americans or Britons. The Italians drink large amounts of red wine and suffer fewer heart attacks than Americans or Britons.  

CONCLUSION: Eat and drink what you like. Speaking English is apparently what kills you.

I was reminded of this joke last week when I was reading the tremendously engaging and readable In Defense of Food by Michael Pollan (I know, I know, I am probably the last person on the planet to get round to doing so!).  He boils all the hocus pocus, anxiety and conflicting studies about diet and nutrition (low-fat v low-carb v high-fiber, caveman v Atkins etc etc) down to seven words:  “Eat food.  Not too much.  Mostly leaves.”  I don’t think I have ever heard any dietary advice has ever appealed to me so much, nor been so neatly encapsulated.

Among the many nuggets of information that the book contains, there is the statement that studies have revealed that pretty much any ethnic diet, whether it be high in protein (like the Inuit); high in carbs (like many traditional African diets); or high in fat (hello the French and their foie gras and duck fat) is healthier than the so-called Western (read: America and the rest of the English-speaking world) diet of highly processed starch, sugar and fat.  And try as food producers and authors of diet books might to find the “magic bullet” (Cut out fat!  Cut out protein! Drink red wine!), the secret in all these diets seems to lie in the synergy between all their components as well as the lifestyle and attitude to food of the people eating them.

One of the most depressing statistics in the book describes how many meals in American (and, I am sure, other Western) homes are eaten alone these days, or in front of the TV.  In many homes, each family member eats something different, with each one microwaving and consuming his or her choice alone.  I think back to my own childhood and my mind boggles:  this would have been so completely out of the question in the household where I grew up.  Meals were enjoyed around the table, as a family, until I was well into my teenage years and my father decided to decamp to the TV room for weeknight dinners – and we all followed (!).  Even then, Sunday lunch was sacred and was most certainly enjoyed en masse at the table, with all the family present and correct, a ritual that continued even after my brother and I had married and left home.  It created a belief in my mind that eating is a social experience and even now, I don’t eat alone unless it is unavoidable.  If you eat with others, you are far more likely to make healthy choices (nobody likes to be the one ordering a deep-fried peanut-buttter and jelly sandwich when everybody else is having a salad!); to eat more slowly; and to talk about the food, appreciating its textures and flavours – which is exactly the way I like to eat.

 

PotjieCollage

How lucky, then, that one of my and Nick’s favourite traditional South African ways to cook for guests encourages all of the above!  I have written before about the South African tradition of the potjie (literally “little pot”).  These round, 3-legged cast iron pots were suspended over an open hearth to cook in early Cape homes and taken on ox wagons with the Voortrekkers into the interior, to be unhooked and cooked in over an open fire at night.  They proved so popular with the tribes in the country’s interior that traditional clay pots were soon swapped for these more durable vessels.  These days, they are used as a kind of open-air crockpot in which food is stewed slowly in a closed pot over hot coals, to emerge tender and fragrant and delicious (a literal translation is potjiekos is “little pot food”). The great thing about potjies as far as the cook is concerned is that after the initial effort of chopping and layering the ingredients, there is a prolonged period of relative inactivity.  For anything between one and four hours (depending on what you are cooking), there is little for the cook to do except replenish the coals under the pot, leaving plenty of time to socialise with friends and appreciate the effort that goes into cooking the meal.  And of course, once the food is served, it’s such a novelty to all our UK friends that it provides a talking point for much of the meal. So as long as we keep making potjies, I look forward to a long, healthy, thin and gorgeous like, surrounded by well-fed and happy friends 😉

Last summer, it was all about vegetable potjies here at CookSister HQ, with our curried vegetable potjie and cheesy vegetable potjie.  So when we hauled our pot out of the shed for its first tour of duty this summer, Nick decided it was time to ring the changes with a meat potjie.  The great thing about this method of cooking is that it is so long and slow that you do not need premium quality meat – the long cooking time will soften and flavour any cut.  Although this recipe calls for brisket, we used stewing steak this time – if you are using brisket, you may want to trim some of the fat off as it can make for an oily end-product.  If you are unlucky enough not to own a cast-iron three-legged pot, a Dutch oven will do nicely, in the oven at 180C.  The sugar/vinegar mix that goes into the sauce makes for a fantastic BBQ flavour, and the paprika gives it a nice smoky edge –  next time I might add a little chipotle chile paste too.

Our guests left well after then had planned to, after lingering for hours at the table, engaged in animated conversation about the food and setting the world to rights.  I’m sure Michael Pollan (and my mother) would have approved.

Got a taste for potjiekos? You might enjoy my other popular potjiekos recipes:

  • Oxtail and red wine potjie
  • cheesy vegetable potjiekos
  • chicken, chorizo & peppadew potjie
  • curried vegetable potjie

 

 

PotjieFinal

 

BEEF BRISKET AND BRAAI SAUCE POTJIEKOS (serves 6)
Adapted from Potjiekos Favourites by Sannie Smit

Ingredients:

1.5 kg beef brisket or stewing steak, in large cubes
3-4 courgettes, thickly sliced
200g button mushrooms, thickly sliced
15 ml cooking oil

FOR THE SAUCE:
2 large onions, chopped
2 cloves garlic, minced
15 ml cooking oil
1 x 410g can of tinned tomatoes, coarsely chopped
125ml beef stock
125ml malt vinegar
2 ml grated nutmeg
1ml ground ginger
5 ml smoked paprika
2 whole cloves
2 bay leaves
15ml Worcestershire sauce
15ml brown sugar
5 ml salt
30ml Mrs Balls chutney
2 celery stalks, sliced

Method:

Prepare the braai sauce first.  Over medium heat, heat the oil and then sauté the onion and garlic in it until onion is light brown and translucent.  Add the remainign sauce ingredients, cover with lid and allow to simemr for 30-45 minutes so thatthe flavours combine and the sauce thickens.

Heat 15ml cooking oil in a no. 3 size potjie (or a large Dutch oven) until very hot.  Add the meat in batches, stirring so that the meat browns on all sides.  Add the courgette slices in a layer on top of the meat, then add the mushroom slices in a laayer on top of the courgettes.  Carefully pour the sauce over everything, trying not to dusturb the layers.

Cover tightly with a lid and simmer slowly for 2-2.5 hours, or until meat is tender.  Serve on creamy mashed potatoes.

 

 

More deliciousness for you!

  • Mirabelle and ginger jamMirabelle and ginger jam
  • Saturday Snapshots #86Saturday Snapshots #86
  • Thai green curry musselsThai green curry mussels
  • Cape Town – a culinary snapshotCape Town – a culinary snapshot

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!

« Saturday Snapshots #145
Clarence Court eggs at Hix, Soho [CLOSED] »

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. Firefly says

    June 6, 2011 at 7:29 am

    It is very sad that people don’t eat together at the table anymore. We did try it last year and its nice to all start eating together while sitting down. The problem comes in when we are done and the kids have barely started. Its an effort for our kids to just eat and not be distracted all the time, so we gave it up. I just couldn’t sit for another hour after finishing my meal. Maybe when they are a bit bigger.

    Reply
  2. Simone says

    June 6, 2011 at 7:41 am

    Ah yes, we always ate together at the table too and even today Tom and I try to eat together as much as possible! That is usually the time of day that we get time to spend together ..:)

    Reply
  3. bellini says

    June 6, 2011 at 2:39 pm

    I am behind the times and have yet to read Michael;s bookm but I know I try and follow a good philosophy. A good potjie would be very comforting Jeanne.

    Reply
  4. Lacey @ dishfolio.com says

    June 8, 2011 at 4:49 am

    Your photos and recipes are great! We’d love for you to submit your stuff to dishfolio.com! 🙂

    Reply
  5. Telebrands says

    June 10, 2011 at 7:16 pm

    Thanks for this beef brisket and braai sauce potjiekos recipe. They sound (and look) wonderful.

    Reply
  6. PinkPolkaDot says

    June 11, 2011 at 3:42 pm

    LOL @ speaking english! It is so sad that most families don’t eat together any more! This is a great potjie for eating now, with the winter in South-Africa! I am a big Sannie Smit fan!

    Reply
  7. Marisa says

    July 13, 2011 at 1:01 pm

    I’ve never quite understood America’s obsession with processed foods – to me, the closer a food is to it’s natural state, the better it tastes. Of course, I consider chocolate to be absolutely 100% natural.
    As for potjiekos – I really need to get round to buying a potjie, don’t I? It’s rather shameful that I’ve almost reached the ripe old age of 30 and have yet to make a potjie.

    Reply
  8. Maggie says

    July 9, 2014 at 1:24 pm

    We eat together but i think once the kids grow, me and my husband will be the only one on the table. It’s a bit sad but i guess it’s just how life goes. The recipe looks great and i’ll try it. But for me, a glass of wine will complement the meal just perfect.

    Reply
  9. Ryan says

    April 20, 2016 at 11:55 am

    I agree, we’ve tried making it a more regular thing that at least once a week everyone DOES sit down and eat together, at the same table and no ones allowed any phones. It’s a struggle and we miss weeks here and there, but we try to get back to it as much as we can. It’s always some of the best time to share with everyone else what we’re up to and just to have a conversation with everyone involved.

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

Never miss a Cooksister post!

Enter your address to subscribe via e-mail

Search over 500 recipes

Recently on Cooksister

  • Discovering the wines of Pays d’Oc
  • Cranberry pistachio Bircher muesli – a Pret-a-Manger fakeaway
  • Roasted Brussels sprouts with chorizo & hazelnuts
  • Myristica Grenadian supperclub
  • 8 favourite Singapore food experiences
  • Sticky spiced plum upside-down cake and 16 years of blogging
  • IT restaurant
  • Plum and peach flapjack crumble [GF]

Archives by month

Archives by category

Popular posts

Peppermint Crisp fridge tart - a South African treat
Oxtail and red wine potjie
Gem squash 101: how to find them, how to grow them, how to eat them!
How to sautée Brussels sprouts
Roosterkoek - a South African braai essential
Beef, broccoli and udon noodle stir fry from "The Japanese Larder" by Luiz Hara

Featured on

Also available on

Ready for a wine tasting? 🍷 [Press trip] Back Ready for a wine tasting? 🍷

[Press trip] Back before Covid put our lives on hold, I spent a few days in the Languedoc-Rousillon wine region of France learning about (and tasting!) Pays d'Oc IGP wines. 

Want to learn more about the region's wines? Read on, swipe through the images (remember to  bookmark this post to refer back to later) - and click the live link in my bio for the full blog post! 

🍷 The Languedoc-Rousillon region is the largest wine producing region in the world, and produces about a third of all French wine. Pays d'Oc IGP is a classification region within Languedoc-Rousillon, with vineyards that take up over half the total vineyard area in the Languedoc-Rousillon region. Pays d'OC IGP wines account for about 20% of the total of all French wine produced.

🍷IGP stands for Indication Geographique Protegée, meaning it is a protected indication of origin and wines must be made only from approved grape varieties that must be grown entirely within the region's geographic boundaries.

🍷 Most French wines are named for their region (Bordeaux, Chablis, Champagne) but you won't see the name of the grape variety on the label. In response to consumer demand and the New World trend to label wines with grape varieties, rules were changed in Pays d'Oc in the late 1980s and Pays d'Oc wines now account for 92% of French varietal wines (e.g. labelled Chardonnay, Syrah, Viognier etc.).

🍷 There are 58 grape varieties that are allowed to be planted in the region but the Pays d'Oc IGP varietal wines to watch out for include Chardonnay, Rolle (another name for Vermentino) and Viognier among the whites; and Syrah, Mourvedre and Pinot Noir among the reds.

🍷 All wines labelled Pays d'Oc IGP are sampled and approved in a blind tasting by a panel of professionals, meaning the label is a guarantee of quality to the consumer. 

🍷 Producers that you should look out for include Gerard Bertrand, Domaine Gayda, Les Jamelles, Les Yeuses, Paul Mas and Domaine Aigues Belles.

First 📸: @everyglassmatters
New year's resolutions: waste of time or the way f New year's resolutions: waste of time or the way forward?

I have mentioned before that I don't really make new year's resolutions. There is always so much pressure to make them BIG lofty goals and this is essentially what dooms them to failure. Instead, for the past few years I have made a list of... affirmations? Mantras? I have yet come up with a word that does not make my toes curl 🤣

These are essentially reminders rather than goals - presets, if you like, for the year ahead. I keep them in a handwritten list next to my computer and when I don't know how to react to something or how to shake a mood, I read them and there is usually an answer in there somewhere. 

Given the bruising year last year was, and how 2021 has so far proven itself to be not much better, I really wanted to add something practical to this year's list to lift my spirits on days when I am down. And for that I borrowed shamelessly from the wonderful @gretchenrubin:

🌈  ACT THE WAY YOU WANT TO FEEL 🌈

And this photo is a reminder of how I want to feel on so, so many levels: hanging out with friends; dancing in the sunshine; wearing my favourite red dress; travelling (this was in Carouge, Switzerland); and surrounded by a rainbow of colour. I can't travel and I can't see friends, but I can dance in my kitchen, singing at the top of my voice wearing my brightest clothes. 

What strategies do you use to lift your spirits? I'd love to hear! 

📸 by @tasteofsavoie
If you, like me, are mssing your Pret-a- Manger Bi If you, like me, are mssing your Pret-a- Manger Bircher muesli during lockdown, you will want to bookmark this post right now! 🔖

I have learnt a few things during lockdown. I have learnt that I am more comfortable spending long periods alone than I had ever imagined; that I suffer a lot more from FOMO (fear of missing out!) than I would like to admit; and that pre-Covid I spent rude sums of money on commuting and barista coffee...! 

I also learnt that although I miss travel and social events and meals out, it is often the smaller things that you miss most acutely - the freedom to call up a friend you haven't seen in a while and inviting them over. Hugging (or even seeing) my family. And grabbing a macchiato and a Pret Bircher muesli on the way to work. Don't ask me why, but it became a small obsession of mine to create a fakeaway Pret Bircher during lockdown - and I think I have succeeded! Here's how:

For 2 servings you will need:
100g rolled oats
200ml milk or water
1 Tbsp sunflower seeds
1 Tbsp pumpkin seeds 
1 Tbsp shelled pistachio nuts
1 Tbsp dried cranberries 
2 small apples
175g plain yoghurt
Honey
Pomegranate rails

Mix the oats, seeds, nuts and cranberries together then add the milk/water and a pinch of salt. Mix well, cover and refrigerate overnight. 

When ready to serve, grate the apples and mix them in with the oats and yoghurt (add a little extra milk to loosen if needed). Stir in honey to taste and serve topped with pomegranate arils and pistachios. Full recipe and more photos are available now on the blog - click the live link in my profile.

Did you try any fakeaway recipes over lockdown? Please let me know in the comments - I would love to hear about it!
Me, turning around and walking out on 2020 like a Me, turning around and walking out on 2020 like a bad romance...

And while we are on the topic, can I still get a refund on the first week of 2021? Not sure it was fit for purpose... 🤣 Either way, I am putting on my brightest dress, fixing my eyes firmly on the future and walking purposefully towards it (bottle of wine optional but always welcome!). 

I don't make resolutions at new year, but I have been thinking about what positives I want to carry forward with me as I walk away from the car crash of a year that was 2020. For me, some big positives have been:

* Working from home, in terms of increased flexibility, increased productivity and increased visibility - I definitely hope never to have to work in the office 5 days a week again. 
* Better and more regular exercise. I ran 585km in 2020, probably as much as in all previous years put together - let's see what I can do in 2021!
* Better connection  and more video calls to faraway friends and family. Why have I not always made video calls?? 

I don't think we need to even mention the many negatives of the last year, but I am curious to know if you took any positives away from 2020? Let me know in the comments 🙂

Onwards and upwards!
One last look back at the kettle of crazy that was One last look back at the kettle of crazy that was 2020 before we dive headlong into 2021... 

I am guilty of not posting as much as I would have liked to in 2020 but as it turns out, I find it hard to be on social media much if I am not in a good headspace. Who knew... 😜 A lot of my posts were memories of previous trips but a huge thank you to you all for indulging my travelstalgia (if that is not a word, it should be!), coming along for the ride, liking, commenting, and sharing your thoughts. 

So I give you my #topnine2020 posts, in order of most likes over the past year. Left to right, starting top left, we have The Shard in London; my sesame ginger Brussels sprouts; Keukenhof garden tulips; Christmas at London's Spitalfields market: Carcasonne; my sticky plum upside-down cake; Singapore shophouses; Grenada harbour; and a raspberry & hibiscus G&T.

Here's to making new memories in 2021, and wishing you all a year of abundance x
So how was your Christmas day yesterday? In this So how was your Christmas day yesterday? 

In this year that has been so hard on so many people,  I hope you had somebody to share it with; enough food to feel replete; and warm place to eat. I know it was  not the Christmas that we all wanted, but it was definitely the Christmas that reminded us to count our blessings. 

One of the blessings at my table was one of the best Brussels sprout recipes I have ever had - roasted sprouts with chorizo, hazelnuts and thyme - and with only 4 ingredients, so simple to make! Trust me, you want to bookmark this one 🔖

For 4 people you need:
* 500g trimmed Brussels sprouts 
* 75g chorizo, chopped
* 15g hazelnuts
* sprig of thyme
* vegetable oil

1. Pre-heat the oven to 180C. Halve each sprout lengthways and toss the sprouts in enough oil to lightly coat. Arrange on a baking sheet, cut side down. Roast for 15 mins or until outer leaves start to brown, then turn over and roast till cut sides just start to colour (about 10 mins). 

2. While the sprouts are roasting,  toast the hazelnuts in a large dry pan over medium heat till light brown, remove and roughly crush.

3. In the same pan, fry the chorizo  till it starts to release its oil, then remove sprouts from the oven and add to pan. Mix well.

4. Tip sprouts into a serving bowl and top with hazelnuts and thyme leaves. Serve hot.
"The soul becomes dyed with the color of its thoug "The soul becomes dyed with the color of its thoughts." - Marcus Aurelius

I think we can all agree that 2020 was not the year that we ordered and was a really difficult year for almost everyone (other than maybe Jeff Bezos...).

I could so easily dwell on all the things I have found hard this year - being separated from my family in South Africa and no realistic hope of seeing them anytime soon; no travel since Oct 2019; the social isolation of living alone in a pandemic; having friends fall ill with Covid; and the huge anxiety brought on by the uncertainty of everything and the complete inability to plan anything (hard for a planner and control freak!).

But as the quote says, think dark thoughts and your soul ends up dark. So I have chosen to dye my soul in the bright colours of things I am grateful for instead: a rewarding job that i can do remotely; amazing friends to Zoom or call around the world; a house of my own that I love; a beautiful running route minutes from my door; and a strong, healthy body.

What colour are you dyeing your soul in this Christmas?

🎄🎄🎄
If you've visited London in the last 7 years then If you've visited London in the last 7 years then you cannot have failed to see The Shard - a striking assymetrical architectural "shard of glass" building dominating the skyline south of London Bridge. 

At 800ft and 95 floors, it is the tallest building in the UK and western Europe and houses 26 floors of office space, 3 floors of restaurants, 19 floors of 5-star Shangri-La hotel, 13 floors of residential apartments, and London's highest public viewing gallery, @shardview, comprising the 68th, 69th and 72nd floors.

The viewing gallery has now reopened after the Covid-19 lockdown and here are my 6 top tips for visitors:

🏙 Book in advance via the View From The Shard website. Walk-ins are not currently accepted. Although you can make a same day booking via the website, tickets are up to 35%  cheaper if you book 14 or more days in advance. For example, a standard adult ticket costs an eye-watering £34, but can go down to £22 if booked in advance.

🏙 Entry is timed and you have 30 mins after your allocated time to arrive or risk losing your slot. Security procedures take a while, so arrive 15 mins or so before your allocated slot.

🏙 Once you are at the top there is no time limit so take your time! Savour the views in all directions, as far as 40 miles away on a clear day. Use the enhanced reality interactive telescopes to learn more about London landmarks.

🏙 You can buy a £5 "weather guarantee" per ticket - and then if visibility is so bad you cannot see at least three of: the London Eye the Walkie Talkie, Tower Bridge,  One Canada Square, and St Paul’s Cathedral - then you can come back for free within 3 months.

🏙 No cash payments are accepted, so make sure you have a card to pay for souvenirs and refreshments.

🏙 Make sure you visit the restrooms while you are there - it's the best view from a loo you have ever experienced!
PSA: you may want to hit the bookmark icon because PSA: you may want to hit the bookmark icon because trust me, this refreshing summer cocktail is a keeper! 

Over the last few years, there has been an increased interest in premium tonic waters - after all  what is the point of buying excellent, nuanced, small batch gin and smothering it in cheap tonic? 

In 2015 premium spirits brand Suntory founded @merchantsheart, a range of premium mixers designed to enhance the flavour of their spirits. The range includes plain, light; floral aromatics; hibiscus; and pink peppercorn tonics, as well as ginger ale. I have been buying the pink peppercorn flavour at Sainsbury's since last year so I was thrilled when Merchant's Heart asked if they could send me a gift box of their tonics to try. [GIFTED]

To show off the beautiful pink hibiscus gin, I made a raspberry & cucumber gin cocktail (swipe left  and turn your sound up to hear the fizzzzzz in the video!). To make 2 long drinks you will need:
🍸 50ml gin
🍸 2 x 200ml bottles Merchant's Heart hibiscus tonic water
🍸 a handful of fresh raspberries
🍸 cucumber ribbons 
🍸 ice

Muddle half the strawberries with the ice. Pour over the gin and mix, then slowly top up with tonic. Add the cucumber ribbons and whole raspberries and enjoy. The hibiscus tonic not only lends a pink colour but also a floral flavour without being sweet.

What is your favourite way to enjoy gin and tonic?
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

Foodies100 Index of UK Food Blogs

The South African Food and Wine Blog Directory

  • Facebook
  • Google+
  • 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

bowls of pistachio pomegranate bircher muesli
Brussels sprouts with chorizo & hazelnuts
Plum upside down cake
plum flapjack crumble
Sesame ginger Brussels sprouts
Jersey-royals-salmon-salad2 © Jeanne Horak 2019
Beef-Udon-noodle-stir-fry-title
P2PIrelandRhubarb © J Horak-Druiff 2013

SITEMAP

Home

Contact

About me

Recipe Index

Restaurant Index

Copyright & Disclaimer

Cookies & privacy policy




blog counter

© 2004 - 2021 · 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 © 2021 · 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.