you love cooking, or even just enjoy food for
food's sake, you should visit Henrie's Hotch Potch,
the Highlife regular recipe column for a truly
amazing website: www.iafrica.com.
food guru if ever there was, Henrie
Geyser does not supply just any old kind
of recipe, randomly pinched from the yellowing
pages of Your Average Cookbook. Rather, the wondrous
menus that grace the pages of Henrie's Hotch Potch
each week have come to exist through endless experimenting
and tasting, night after night of gleeful peeling,
chopping, stirring, stuffing, straining, baking,
grilling, frying and braaiing - wooden spoon in
one hand, glass of wine in the other.
are fortunate enough to have been given permission
to reproduce a few of Henrie's recipes, just so
that we can get a taste! To visit Henrie at the
iAfrica web site where he updates
his column every Friday with a full menu
of Starter, Main Course and Dessert - click
the sliced onions and bay leaves at the bottom
of a pot.
the fish on the onion.
the rest of the ingredients and pour over the
lemon slices on top of the fish.
and marinade overnight.
cook simmer on stove for 30 minutes over medium
it cool and refrigerate.
dish should be served well chilled. Serve with
tossed green salad, and boiled potato or potato
visit Henrie at the iAfrica web site where he
updates his column every
Friday with a full menu of Starter, Main
Course and Dessert - click