#anissed

cauliflower, fennel, chilli and cheese croquettes

Nowadays my weekly menu is devised on bases a little like this; is it something that we can all eat, does it deliver on the ‘rainbow factor’, does it taste good, is it quick to make and can we cook it together? The latter is important because there are repeated demonstrations of my little boy’s best manners when he wants to get involved, ‘mammap please may I help you, it will be educational for…

Barishap (Fennel)

Yellow flowered strong smelling plant that has a similar appearance to jeera. It tastes bitter and somewhat like aniseed. Suited for fish and savory dishes (e.g chevra). when ground it uplifts breyani masala and traditionally chewed to freshen the breath after a spicy meal

Bay leaf

Picked from the True laurel or Sweet bay tree. It possesses a slightly bitter taste and a very aromatic. Used in dishes like sosaties, denningvleis and pickled fish.

Borrie (Turmeric)

This spice is yellow and grounded originating form the dried root of a plant in the ginger family (Zingiberaceae). Bitter, peppery taste and will stain anything yellow. used to colour rice, flavouring in pickled fish, sosaties and curries