Here, for your convenience and viewing pleasure, is an index of all the recipes available on CookSister! Some of the posts are quite long, but to get to the recipe just scroll right to the bottom if you want to skip the story. I have arranged them according to course (starter, main, etc.) and broadly into fish, meat or vegetables, as well as separate categories for breakfasts, soups, baked goods and drinks – click on a picture below to go directly to the relevant section.
MAIN COURSE – MEAT
Beef & Guinness individual pot pies
Beef brisket and BBQ sauce potjiekos (casserole)
Beef, broccoli & udon noodle stir-fry
Beef mince-filled courgettes/zucchini
Blindevinken (beef olives) braised in Grimbergen beer
Bobotie (South African spiced mince)
Boeuf Bourguignon (beef Burgundy)
Bunny chow (South African lamb curry in a bread bowl)
Butternut and boerewors risotto
Chilli con carne (easy)
Chilli con carne with a cornbread topping
Gammon (smoked pork) steaks baked, on cabbage apple and onions
Gammon (smoked pork) steaks, pan fried with spicy caramelised pineapple slices
Gem squash stuffed with savoury mince
Glazed gammon with a whisky gravy
Lamb breast on rosemary & wholegrain mustard flageolet beans
Lamb breast slow-cooked with Moroccan spices on herbed cous cous
Lamb crusted with lavender and herbs
Lamb shank tagine (Moroccan) with ras el hanout and apricots
Lamb sosaties (lamb kebabs)
Mutton (or lamb) rack glazed with marmalade and Drambuie
Pork & cider hotpot with prunes
Pork fillet (tenderloin) glazed with mustard and stuffed with apricots
Pork chops with a creamy mustard caper sauce
Pork chops with sherried mushrooms
Pork chops with a tomato, chorizo and olive relish
Pork fillet (tenderloin) stuffed with pear and sage on the barbecue
Pork medallions in a creamy chanterelle sauce
Rib-eye steak (bone in) cooked sous vide with a pepper sauce
Sausage and bean casserole with herb dumplings
Sausage and cannellini bean gratin with kale and Parmesan
Schweinsbraten (Austrian slow-roast shoulder of pork)
Sirloin steak with creamy Tasmanian pepper sauce
Spaghetti squash and mince baked casserole
Steak on a blue cheese, spinach & pecan risotto
Venison pie with dried peaches (wildsvleispastei)
Venison steaks with a red wine, balsamic & shiitake mushroom sauce
Waterblommetjie bredie (traditional South African lamb stew)
MAIN COURSE – POULTRY
Butter and honey-roast chicken
Chicken a la King and again here
Chicken breasts in a mushroom marsala sauce with roasted beets
Chicken breasts with tomato and chickpeas on couscous
Chicken, broccoli and mustard bake
Chicken fajitas in a chipotle, lime & tequila marinade
Chicken in a creamy mustard, preserved lemon and rosemary sauce
Chicken with tomato, olives and capers
Duck breasts sous vide with a charred orange & Cointreau sauce
Fennel, spice and cream chicken
Feta-filled chicken breasts wrapped in bacon
Nasi ayam nanas (Indonesian chicken & pineapple rice)
Pheasant, pot roasted with pancetta, apples & a bread gravy
Roast duck with pancetta and potatoes
Sun-dried tomato, mozzarella and basil chicken breasts
Thai green chicken curry (easy)
MAIN COURSE – FISH
Cod fillets with a pesto and almond crust
Cod with a miso glaze a la Nobu
Cod loin with a blackened Cajun spice crust and a creamy avocado dressing
Fish fillets baked with a mustard crust
Gurnard, rolled and baked with a mustard cream sauce
Gesmoorde snoek (snoek in a tomato onion sauce)
Gilthead bream, baked whole with clementines & thyme butter
Kingklip fillet with a crispy herb crust
Mackerel (whole) with an orange butter stuffing
Mahi-mahi parcels with sweet chilli, ginger and spring onion
Mussels in a green Thai curry broth
Portobello mushrooms stuffed with crab
Salmon fillets baked with beetroot and dill
Salmon fillets, pan fried, with a blood orange and beetroot salsa
Salmon tournedos with spiced lentils, fig jam and foie gras
Salmon (whole) on the barbecue
Seabass (whole) stuffed with fennel and olives
Smoked haddock with flageolet beans in a creamy mustard sauce
Smoked mackerel, beetroot and potato salad
Spicy salmon fillets with a fresh herb salsa
Spinach and feta cheese fish fillets
Swordfish steaks with a honey-mustard marinade
Tomato saffron fish stew with anchovy pesto
Tilapia baked whole with flat-leaf parsley and garlic
Tuna steaks with a red pepper and satsuma salsa
Trout with almonds and samphire
Yellowtail and aubergine “sandwiches”
MAIN COURSE – VEGETARIAN
Broccoli, cherry tomato & Brie tart
Butternut squash, feta cheese and rosemary quiche
Caprese bread and butter pudding
Chanterelle quiche with a wholewheat and thyme crust
Chickpea, spinach and zucchini curry
Courgette and feta terrine with a roasted red pepper coulis
Lentils with roasted pumpkin & chilli-marinated feta
Mushroom, Mozzarella and chive omelettes
Pea, feta cheese and basil frittata
Quinoa bowls with edamame beans and peppers
Ratatouille bake with feta cheese
Roasted butternut and sage risotto
Sage and Parmesan gnocchi in a browned butter and chilli sauce
Scrambled egg, feta and olive pita pockets
Scrambled eggs with sun-dried tomatoes and Parmesan
Slow-roast tomato and zucchini pasta
Three cheese fondue with champagne
BRAAI (BARBECUE) & SIDE DISHES
Beef fillet stuffed with smoked oysters on the braai
Cecil’s lamb sosaties (lamb kebabs)
Chakalaka (Southern African barbecue relish)
Pork fillet stuffed with pear and sage on the barbecue
Pork loin stuffed with Prosciutto and Parmesan
Roasted butternut stuffed with spinach and feta
Roosterbrood/Roosterkoek (rolls on the barbecue)
Smoked chicken on the BBQ with a curried stuffing
Tomato onion relish (“train smash”) and krummelpap
Vegetable potjiekos with a cheesy topping
Venison loin wrapped in bacon on the barbecue
Whole sea bass on the barbecue
PASTA & RICE
Artichoke, lemon and caper risotto
Asparagus and smoked salmon pasta
Bacon, chicken liver and sherry pasta sauce
Beef, broccoli & udon noodle stir-fry
Beetroot risotto with goat’s cheese and pine nuts
Blue cheese, spinach & pecan risotto
Broad bean, bacon and mushroom pasta
Chanterelle and toasted almond pasta sauce
Chicken, roasted butternut and feta lasagna
Chicken, sun-dried tomato and wholegrain mustard cream sauce
Chorizo and broad (fava) bean pasta
Cous cous – jewelled with pomegranate & almonds
Fregola Sarda with a tomato, anchovy, olive and chilli sauce
Nduja, bell pepper & basil risotto
Papardelle with goat’s cheese, beetroot, rocket and pine nuts
Pattypan squash pasta with capers, chilli and Parmesan
Prawn, mange tout and sake pasta sauce
Purple sprouting broccoli, anchovy and Pecorino pasta
Sage and Parmesan gnocchi in a browned butter and chilli sauce
Slow-roast tomato and zucchini pasta
Spaghetti squash, feta and chilli risotto
Spaghetti with chorizo meatballs and a homemade tomato sauce
Squid ink pasta with chorizo, basil and baby tomatoes
STARTERS & CANAPéS
Boerewors, peppadew & haloumi skewers
Broad bean, green bean & mozzarella salad
Celeriac soup shots with crispy bacon
Cheese bites with chile or caraway
Feta and chive stuffed peppadews
Griddled halloumi cheese with caramelised fennel, shallots and flat-leaf parsley
Hummus (homemade) with chakalaka spice
Nectarines, roasted and wrapped in Prosciutto
Scrambled egg and caviar toast rounds
Smoked salmon-wrapped mackerel pate parcels
Smoked scallop and sea-trout pate
Sun-dried tomato pesto puff pastry twirls
Tomato, basil and marinated feta skewers
Tomato, olive and basil bruschetta
VEGETABLES
Aubergine dengaku with miso and mozzarella
Boereboontjies (peppery green beans with potato)
Broad beans with garlic, lemon juice and olive oil (foul mudammas)
Broad beans with Spanish ham (habas con jamon)
Brussels sprouts roasted with ginger & sesame
Brussels sprouts sauteed with shallots & garlic
Brussels sprouts sauteed with caramelised garlic, lemon and chilli
Brussels sprouts sautéed with ‘Nduja sausage and preserved lemons
Brussels sprouts, shredded with pine nuts and pancetta
Butternut and beetroot roasted with rosemary
Clapshot (traditional Scottish potato and yellow turnip mash)
Corn, roasted with lime and chilli butter
Carrots roasted with cumin and caraway
Curly kale with wholegrain mustard
Curly kale sauteed with garlic and Parmesan
French beans roasted with miso and cherry tomatoes
Gem squash with a cheesy, spicy creamed sweetcorn filling
Gestoofde soetpatats (stewed sweet potatoes)
Mediterranean vegetable and cheese terrine
Jerusalem artichoke & potato gratin
Radishes, glazed, on garlicky radish greens
Ratatouille bake with feta cheese
Roasted butternut squash stuffed with spinach and feta
Roasted corn with lime & chilli butter
Roasted green beans with red onion and almonds
Rumbledthumps (traditional Scottish mashed potato and cabbage)
Runner bean and feta cheese gratin
Sauteed Brussels sprouts with shallots & garlic
Savoy cabbage, courgette and runner bean stir-fry
Slow-roasted tomatoes in olive oil
Spaghetti squash roasted with thyme and sage
Spring greens with blue cheese
Turnips and radishes (baby), braised
Vegetable potjiekos with a cheesy topping
Wrinkled potatotes with green salsa (papas arugadas con mojo verde)
SALAD
Blood orange, halloumi & pistachio salad
Brocolli and toasted seed salad
Broad bean, green bean & mozzarella salad
Butternut, feta and pinenut salad
Char-grilled asparagus, zucchini, tomato and halloumi salad
Chickpea salad with tomatoes, basil and feta
Cilantro, cucumber and tomato salad
Coleslaw with harissa and pomegranate
Farro and roasted vegetable salad
Fennel and blood orange salad with toasted pistachios
Grilled goat’s cheese and pear salad with cranberries and pine nuts
Lentil, radish and flat-leaf parsley salad
Nectarine and coriander leaf salsa
Pattypan squash with a cheesy bacon stuffing
Pomegranate, fennel, pear and rocket salad
Potato salad with apple and thyme
Potato salad with chive flowers
Potato, salmon & cucumber salad
Salade folle (salad with foie gras)
Salade Nicoise a la Cooksister
Smoked mackerel, beetroot and potato salad
Spinach, chorizo, baby potato & sous vide poached egg salad
Spinach, sun-dried tomato, feta and toasted seed salad
Watermelon, feta, olive & basil salad
Zucchini blossoms, stuffed and fried
SOUP
Borscht (beetroot soup)
Cauliflower (roasted) soup with garam masala
Celeriac soup shots with crispy bacon
Cream of Jerusalem artichoke soup
Cullen skink (Scottish smoked haddock and potato soup)
French onion soup with Comté cheese toasts
Red lentil soup with harissa spice croutons
Red lentil & roasted red pepper soup
Roasted carrot and coriander soup
Roasted pumpkin soup with coconut milk and Thai spices
Smoked haddock and leek chowder
Smoked salmon and dill chowder
Split pea soup, Dutch (erwentensoep or snert)
Sweetcorn, chicken & chipotle soup
Warm avocado soup with biltong
BREAKFAST & BRUNCH
Asparagus, anchovy, lemon & caper quiche
Bacon, mushroom, zucchini and peppadew frittata
Biltong, blue cheese and peppadew quiche
Broad bean, cheese and ham tart
Butternut squash, feta cheese and rosemary quiche
Margherita pizza grilled cheese sandwiches
Roast gammon and caramelised shallot quiche
Pea, feta cheese and basil frittata
Poached eggs, spinach, mushroom & Boursin toasts
Quesadillas with cheese, peppers and smoky chipotle
Scrambled egg, feta and olive pita pockets
Scrambled eggs with sun-dried tomato and Parmesan
Smoked haddock, spinach & egg skillet
Smoked salmon-wrapped mackerel pate parcels
DESSERT
Apple caramel self-saucing pudding
Baked Alaska with Cointreau and marmalade
Best hot chocolate sauce in the world
Caramelised nectarines and cherries
Cherry dumplings (knedle wisniowe)
Chocolate, blackberry and almond torte
Chocolate cherry puddings (self-saucing)
Chocolate orange trifle in a glass
Christmas pudding semi freddo with cinnamon crumbs and a brandy sauce
Clementine & rum individual upside-down cakes
Cranberry and pear upside down cake
Cranberry ginger caramel pudding (self-saucing)
Dadelpoeding (Cape brandy pudding with dates)
Dark chocolate and orange pots
Figs, honey roasted with Greek yoghurt
Fig (poached in rose syrup) and pomegranate pavlova
Figs (roasted with balsamic vinegar) with pine nuts
Ginger pannacotta with a lime syrup
Individual berry meringue pots
Individual dried apricot upside-down cakes
Individual chocolate fondant puddings
Kaiserschmarr’n (shredded Austrian pancakes)
Marmalade bread & butter pudding
Mirabelle plum and cardamom fool
Mirabelle plum and Cognac clafoutis
Nectarine & ginger tarte tatin
Nectarines, grilled with a saffron & lavender syrup
Peach, almond and ginger cobbler
Pears roasted in spiced red wine
Rhubarb, cranberry and ginger fool
Rooibos tea, dried fruit and muesli “pie”
Ruby grapefruit & Campari granita
Salted caramel & toasted pecan ice-cream sundaes
Souskluitjies (sweet cinnamon dumplings)
Spiced pear, apple & pistachio crisp
Spiced pear, blackberry and pistachio crisp
Strawberry and rhubarb upside down cake
Strawberry carpaccio with balsamic drizzle and toasted pistachios
White chocolate and raspberry cheesecake
BAKING
Banana walnut muffins, low-fat
Berry and white chocolate chunk muffins
Blood orange & Cointreau upside-down cake
Bread – quick wholewheat with feta, spring onions & za’atar
Brownies – chocolate mint chip
Brownies – chocolate peanut butter chip
Cherry plum (mirabelle) and coconut muffins
Chocolate oat and sesame cookies
Chocolate & orange cake (flourless)
Chocolate, prune and Armagnac cake
Clementine and cranberry upside-down cake
Cranberry, apple and bran muffins
Cranberry and pear upside down cake
Cranberry & pistachio choc chip cookies
Cranberry, orange and pecan nut muffins
Dark chocolate & fresh raspberry cupcakes
Ham, cheese and paprika muffins
Lemon meringue “baked Alaska” petit fours
Nigella’s cherry Bakewell slices
Pear, oat & maple spiced muffins
Persimmon cake with gingerbread spice
Rhubarb and strawberry galettes
Raspberry and white chocolate cupcakes with raspberry buttercream frosting
Rhubarb and white chocolate baked cheesecake
South African soetkoekies (spiced wine cookies)
Spiced pumpkin (or butternut squash) muffins
Strawberry carpaccio with pistachios and a smoked balsamic reduction
Zucchini, peppadew and feta cheese bread
SWEETS
Chocolate-caramel fudge truffles with fleur de sel
DRINKS
Rassecco (prosecco & raspberry vodka cocktail)
Good Evening – I was gifted with a bottle of Goodness! I will try to describe … it contained rolls of Orange Skin and tasted like Marmalade. But oh so good! Is it possible that you are the creator of this wonderful bottle of yumminess?
On the label we read – Cooksisters. They were based in the Cape of Good Hope and as I live in Gauteng of our beautiful South Africa I cannot just jump in my car and go there and I could not seem to spot this specific product for sale on a website.
So this is the reason for my enquiry.