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Seafood Kebabs with Coriander and Cumin Sauce

Seafood Kebabs with Coriander and Cumin Sauce


Seafood Kebabs with Coriander and Cumin Sauce


30 ml Honey
600 g Firm white fish
½ tsp Robertsons Ground Cumin
15 ml Freshly crushed ginger
45 ml Olive oil
18 Prawns, deveined and cleaned
30 ml Fresh lemon juice (for the sauce)
45 ml Fresh coriander leaves, finely chopped (for the sauce)
Grated rind and juice of one lemon (for the marinade)
1 sachet KNORR Classic White Sauce
30 ml Fresh coriander leaves, chopped (for the marinade)
Robertsons Salt and Pepper to taste


Leave the prawns intact. Cut the fish into 4 cm cubes.
In a bowl combine the olive oil, lemon juice, ginger, honey and coriander. Season to taste.
Add fish and prawns, tossing gently to coat.
Thread the fish and prawns on to the skewers.
Braai or grill over medium heat until the fish is white and cooked through, basting regularly with the marinade.
In a jug prepare the KNORR Classic White Sauce by adding 250 ml of rapidly boiling water.
Stir in coriander, cumin and lemon juice. If sauce becomes too thick, stir in a little milk.
Serve the sauce with the kebabs.

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in Beauty

Bobbi Brown collaboration with L’Wren Scott

A collaboration between Bobbi Brown and designer L’Wren Scott has resulted in a limited edition range of colour cosmetics. The range was inspired by the Amnnesia roses grown in the designers chateau in France.
Bobbi Brown and her team used the new collection at the  spring/summer 2014 show.

The collection below includes a palette of pink,lilac and violet .
Four lip colours include Cosmic Lily,Wine,Vintage Red and Heather Mauve.


bobbi brown 1



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