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About me

JeanneHorakDruiff headshot2015

 

Hello and thank you very much for visiting my site!

If you are a PR or want to work with me, you will find plenty of useful information on my PR queries page and I suggest you read that first., to save your and my time.

If you stumbled across my site and are simply curious to know more about me, read on – all shall be revealed below…

WHO AM I?

I am Jeanne Horak, born and raised in Port Elizabeth, South Africa. In another life, I passed my Bar exams and started practising as a criminal advocate; and I later lectured commercial law for eight of the happiest years of my working life. In 2000, my boyfriend (now ex-husband) developed itchy feet and a dream to work overseas and I decided to accompany him to London with the intention of staying a year. It’s now 20 years later and I am still in London, happier than ever, which just goes to show that life is what happens while you make other plans. I never returned to the world of legal academia (sorry mom, sorry dad!), but I still have a full time day-job in a City law firm in a knowledge management and training role.

When I am not at my day job, I am a food, wine and travel blogger; a freelance recipe developer; freelance writer who has written for various online and print publications including Crush, Food24 and Great British Chefs; and a speaker/trainer with many years of experience in lecturing a well as presenting seminars and hands-on workshops. I have spoken at a number of international blogging conferences, covering topics such as legal aspects of blogging; writing style and voice; recipe writing & editing; blogging for beginners; camera techniques; and post-processing. I am one of the founders and organisers of From Plate to Page, a food writing and photography workshop, where I taught food writing and photography; and one of the organisers of the South African Food and Wine Blogger Indaba conference.

5 RANDOM FACTOIDS ABOUT ME

  • I take pictures every day, both with my Canon DSLR and with my Samsung phone camera.
  • I have an unnatural ability to remember random and obscure song lyrics.
  • I have an obsession verging on OCD about putting things in chronological order.
  • I will choose savoury over sweet, and cats over dogs, every time.
  • I would take the following 5 movies with me to a desert island (a well-equipped island with DVD players and aircon, obviously!): Out of Africa; Dirty Dancing; Point Break; Muriel’s Wedding; and A Fish Called Wanda.

SO, ABOUT THE BLOG…

I have been a writer in some form or another since I was ten years old – from journals to poems to fiction to non-fiction. I started this blog in May 2004 before blogging was “a thing” and all my friends thought the internet was where you met axe murderers. I had heard that a blog was a way to make your writing available to an international audience, for free, with no technical programming knowledge required – how could I refuse? I started out with no game plan and no marketing strategy in an age when social media was but a twinkle in Mark Zuckerberg’s eye. Sixteen years later, I love blogging as much as ever – it is the best creative outlet I could ever have dreamed of, and I would recommend everybody to try it once.

WHY FOOD?

I love how food forms the backdrop to all the milestones in our lives – a wedding breakfast, a graduation dinner, a farewell cocktail party. It ties us to our past and our family with cords that can’t be broken. And even in a foreign land, you can recreate the favourite tastes of your childhood and take comfort from them. To me, the story of what I eat is the story of my life, and you will find plenty of stories to keep you amused on my blog. Let’s just say brevity is not my strong point. Food and travel make natural bedfellows and they are two things that I have been in love with since childhood. As teenager I once told my mom: “Our family’s only two extravagances are food and travel”. Nothing’s changed.

DOES COOKSISTER HAVE A COMMENTS POLICY?

As a general rule, I don’t interfere with comments, other than to remove anything spam-related or that is obviously a punt for some commercial enterprise. I welcome discussion in the comments and you can say what you like, but if you make a snotty remark, don’t be surprised if you get a snotty response. Also please bear in mind that this is my cyber home. I wouldn’t tolerate people coming into my house and being rude to me, and I won’t tolerate it here. Play nice. And don’t even think of saying anything racist, sexist, insulting of a particular religion or otherwise inflammatory – I will remove it so fast it will make your head spin. This is a food blog, not a soapbox for people with an axe to grind.

DOES COOKSISTER DO REVIEWS, PRESS RELEASES AND FREEBIES?

I do occasionally accept items or books for review, and I am happy to be invited to events or on press trips – please see my full review policy for details. A lot of fuss has been made about bloggers accepting freebies and how this makes us all a bunch of unethical sycophants whose opinions are not valid – I can’t get excited about this “debate”. All  items received for free are fully disclosed and I retain full editorial control of all posts. Please feel free to read a few posts and make up your own mind about my ethics. Please do not send me press releases for items I have never used, recipes I have not made, or places I have never been, and then pester me asking whether I have published something about them on my blog yet. The answer is always going to be no. It isn’t going to happen. The same goes for guest posts – if I want you to guest post for me, I will invite you.

ANY ADVICE FOR NEWBIE FOOD BLOGGERS?

If you are a newbie blogger looking for advice, you are probably better off visiting the tremendously helpful posts by Delicious Days; David Lebovitz or sites like Tips for Food Bloggers, Food Blog Alliance or Blogger School which contain a wealth of information to answer your every blogging question.  You are also free to ask me foodie questions, but few things enrage me more than spending my precious leisure time putting together a detailed answer to a recipe or restaurant query and then not even getting the courtesy of a simple “thank you” e-mail.   I keep a record of all the reader questions that I have answered on my Cooksister FAQ page.  Take a look – maybe I have answered your question already.

HOW CAN YOU CONTACT ME?

If you haven’t already found it elsewhere, my e-mail address is emailcooksister AT gmail DOT com. I love feedback and suggestions and try to answer all e-mails, even if it takes me a while. I also check my blog comments every day so please feel free to leave one – I love hearing from readers!

If you like my writing or photographs so much that you would like me to commission me to write or photograph something for you, please e-mail me – I am always happy to discuss projects and negotiate rates. Please do not write to me and ask me to provide you with free content because “the client does not have the budget to pay” and offer me “good exposure” instead of payment. The answer is no.

If you want to make sure you never miss another Cooksister post, please sign up to receive each new post direct to your inbox via e-mail. You are also most welcome to follow me on Twitter, Pinterest, Instagram, YouTube and Facebook.

AND BY THE WAY, WHAT IS A COOKSISTER?

A koeksister (pronounced “cooksister”) is a delicious plaited, deep-fried syrup-dipped pastry from (where else?) South Africa.

 

Koeksisters

 

  1. Elizabeth says

    April 20, 2015 at 9:53 pm

    Dear Jeanne

    I tumbled on your site while googling for snoek fish. I enjoyed reading all about you, the site and what you do. What an incredible being you are!

    I would like to know whether you know of any place here in the US where to get snook in any form. I am dying for it.
    I live in California, originally from Windhoek, Namibia.
    Please help. (The koeksisters make me drool)

    Blessings

    Elizabeth

    Reply
  2. Margaret says

    June 9, 2015 at 7:01 pm

    I came across your website while reminiscing about snoek! My husband and I have many memories of South African recipes and food from our childhoods and former lives in Rhodesia and South Africa. Your very entertaing blogs and recipes have fired our imaginations to go back to the foods we remember so well. Thank you!

    Reply
  3. carmel says

    December 31, 2015 at 12:51 pm

    I cam across your site while looking for a New Year lunch starter recipe which would include smoked salmon. My choice fell on smoked salmon and avocado stacks. Hopefully it will turn out to be a good treat for my guests tomorrow. Keep it up. Good website with excellent recipes. Wish you an enjoyable New Year.

    Reply
  4. Nadia@maisontravers says

    February 4, 2016 at 1:39 pm

    Just came across your blog. Love it.
    I too was born and raised in South Africa, lived in Paris, London, Copenhagen and Los Angeles. Now living my dream in Dordogne, France and running cookery lessons from my country kitchen as well as doing a food blog.
    http://www.maisontravers.wordpress.com

    Reply
  5. Fabienne says

    March 30, 2016 at 4:46 pm

    I really like your blog! Keep on traveling and writing 🙂

    Reply
  6. Andre Brink says

    May 18, 2016 at 11:37 am

    Jeanne.

    I just had to look up your blog. In the last week we have received two requests for traditional South African foods, mentioning your name, at my tour guiding business in Cape Town, South Africa. I am very impressed with you have achieved with this blog.

    Personally I am a foodie. My taste is for artisan dining, organic and heirloom foods and recipes. In this I have an active interest in traditional South African cuisine.

    And lastly. I thank you for the business that I get due to your efforts.

    Andre Brink.

    Reply
    • Jeanne says

      May 18, 2016 at 1:35 pm

      Hi Andre – you have made my week… no hang on, my month! Thank you for such a lovely comment. Sometimes it feels like you keep churning out this content and nobody is listening, but then I read something like this and it makes me so very happy that I have done my small bit to promote the cuisine of my country 🙂 I wish you all the best with the tour guiding business – the visitors must be LOVING the exchange rate :o)

      Reply
  7. Julie Mullan says

    November 10, 2016 at 3:31 am

    Hi Jeanne
    So envious that you live in London. Lived there for 25 years but now in Oz where two of my children emigrated. Not the same.
    Gem Squashes: Thanks for the advice so far. How long do the seeds take to germinate.
    Looks forward to advice. thanks Julie

    Reply
  8. Dems says

    March 18, 2017 at 12:39 pm

    Wow… you are such a good writer. I thoroughly enjoyed reading your blog. I just found your blog and wanted to know more about you. Go Africa. I was born in Nigeria but moved to Canada for studies and decided to stay.

    I love your blog and your photos. Bravo.

    Reply
  9. Margaret Robinson says

    August 19, 2017 at 11:10 pm

    I’ve read your food blog for, well it seems like forever, and love it. However, until today never read about you, the 4 weddings or anything else that was really personal. I so enjoyed the read. Thank you for having a post where it is indeed about the food and not a place to rant and rave about all things wrong with the world. It is a genuine pleasure to read your blog every week!

    Reply
  10. Michael Wilton-Cox says

    December 19, 2017 at 2:17 pm

    Jeanne, I just came across your blogspot when looking for anything on Gem Squash and I am devastated! I have missed out on so much by not finding you earlier. I will try to make up for that now I have and will try some of your tempting recipes.
    I am British but lived and worked in South Africa from 1971 to 1976 and still love the country. Only old age and health prevent me from travelling back there now, although have been on business trips a few times over the years. My eldest son was born in Florida just outside Jo’burg where my wife and I lived and worked (I was one of the expat engineers who helped put in the television transmitters and the TV studios when it all first started, and only left SA when the SABC realised they needed us no longer once on-air).
    I love South African cooking/food and am lucky to have a small shop specialising in South African items in a nearby village, so can still get my biltong fix!
    Thanks for an interesting blog, I will follow assiduously now.

    Reply

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Dyed Gwyl Dewi Hapus - or happy St David's Day if Dyed Gwyl Dewi Hapus - or happy St David's Day if you don't speak Welsh 🏴󠁧󠁢󠁷󠁬󠁳󠁿

March 1 is the day on which the Welsh people celebrate their patron saint, St David, and one of their traditions is to wear a daffodil, the national flower of Wales. Here are five daffodil facts to impress your Welsh friends:

🌼 There's no difference between a daffodil and a narcissus. Daffodil (or jonquil) is simply the common name for members of the Narcissus genus, so all daffodils are narcissi.

🌼 There is only one species if daffodil that is native to the UK - Narcissus Pseudonarcissus, or wild daffodils. You can spot them by the fact that their outer 6 petals are a paler yellow than the central trumpet, and they are usually smaller than the showy, giant yellow commercially grown daffs. 

🌼 It's not entirely certain how the daffodil came to be the national flower of Wales - one theory is that they are one of the few flowers in bloom on 1 March. Another is that the daffodil is less... antisocial to wear than the other Welsh national symbol, the leek 🤣

🌼 Daffodils are the official 10th wedding anniversary flower.

🌼 Daffodils contain a poisonous sap - keep away from pets and if mixing daffodils in a vase with other flowers, let them stand in water separately for 24 hours first I case they affect the other flowers. 

Are daffodils your favourite Spring flower? Or do you prefer something else?
As a girl who lived more than half her life in the As a girl who lived more than half her life in the African sun, February and March are the hardest months for me to bear in the UK. All the excitement of Christmas and New Year has faded; the credit card bill has arrived; the sun is still setting before I finish work; and the snow that we all hoped for at Christmas finally arrives and disrupts everything. This is why, every year in Feb/March since I moved to the UK (other than the year I broke my femur a week before I was due to fly!), I decamp to South Africa for 2 weeks to visit my family and get my fix of vitamin D (and vitamin Sea!).

This week I should have been here - the Beacon Island hotel in Plettenberg Bay, which I have been visiting since I was about six years old. It is where I go to lift my spirits and clear my head. But for the last 2 years, Covid has meant that I have not been able to go home - or see my family. 

For the most part, although I miss travel, I am secretly quite liking taking a breather and being able to be home without FOMO for a while. But not being able to see my family has been incredibly hard, particularly as I have no family in this country.  And my blood boils at people bending the rules (a dentist appointment in Tenerife when you live in Manchester? Seriously??) to go on holiday while I have not seen my clinically vulnerable brother in two years. Covidiots.

But you can bet your bottom dollar that as soon as vaccinations are widely rolled out and international travel becomes practical again, I will be on a plane to South Africa so fast it will make your head spin.

Where will YOU head to first once we are able to travel again,  and why?
Love is in the air... 💕 Are you making a speci Love is in the air... 💕

Are you making a special dinner for your sweetheart tonight? This potted hot-smoked salmon with a pretty pink apple and red onion pickle is easy to prep and oh-so-delicious! It's also gluten-free if you serve it with GF crackers. Full recipe now on the blog - tap the live link on my bio to view. 

Are you doing anything special to celebrate today? Let me know in the comments! 💖
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.
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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

Plate of potted smoked salmon with slaw and a glass of champagne
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
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