4 delicious ways with buttermilk
Whether it’s creating a tender crumb in baked goods, tenderising meat or adding a tang to salads – good-for-you buttermilk is extremely versatile! Curried chicken in buttermilk marinade Make a…
Spiced buttermilk marinated wings with chimichurri
This quick and easy spiced buttermilk marinated wings with chimichurri recipe will take centre stage at your festive feast. Spiced buttermilk marinated wings with chimichurri Serves 8-10 Marinate your…
Common baking substitutes to save the day
We have all been there! It’s 10 pm, and you’re busy baking for your little one’s class party when you realise you’ve run out of, well, cake flour. Don’t fret!…
4 Ways with Amazi (Buttermilk)
Buttermilk is totally underrated and deserves its moment in the limelight, which is why editor Chad January has shared four ways it can easily be added into our weekly rotation…
Affordable Ingredient Swaps To Save You Money
Food prices may be up, but that doesn’t mean you can't save money! Here are a list of costly ingredient alternatives that are affordable and just as tasty!
Fried chicken and waffles with salted syrup
Nothing says soul food like classic fare from the American south. Try out these sweet and savoury fried chicken and waffles with salted syrup.
Black coffee and buttermilk panna cotta with vanilla crumble
There’s just something so sophisticated about black and white, and it shows in this black coffee and buttermilk panna cotta with vanilla crumble – the perfect dessert to end off your next dinner party.
Buttermilk fried chicken with apple slaw
Used in sweet or savoury dishes, buttermilk is your secret weapon for delicious food, just like this buttermilk fried chicken with apple slaw!
Buttermilk-battered crispy chicken
Make your own delicious crispy chicken at home and add it to a salad, wrap, pita or serve it for dinner with a side of potatoes.
Buttermilk rusks
Every South African should be able to whip out a batch of these whenever the craving arises. Especially since we have been making buttermilk rusks since the 17th century as a way of preserving bread.