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Hanlie Cooks

Learning, cooking, and eating well – one recipe at a time.

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Category: How To

Practical cooking tips, techniques, ingredient guides, and kitchen know-how from my own learning journey.

Breakfast of eggs, vegetables, melted mozzarella, yogurt and kimchi

How I Make Breakfast

4 June 20264 June 2026HanlieLeave a comment

Over the years, I've settled into a breakfast routine that is quick, flexible, and full of vegetables. This is how breakfast happens in my kitchen....

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A sugar container with wooden spoon

Sweetness Without Sugar

1 June 20263 June 2026HanlieLeave a comment

Sweetness is one of the biggest challenges when changing the way you eat. Over the years I've experimented with different sweeteners, learned what works for me, and discovered that keto isn't about replacing sugar—it's about learning to taste differently....

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Food For Thought

I am not a chef. I am not even a trained or professional cook. My qualification is as an eater.Nigella Lawson

Categories

  • How To
  • Recipes
    • Cooking Methods
      • Air Fryer
      • Instant Pot
      • Slow Cooker
      • Stove Top
    • Meal Types
      • Beef
      • Chicken
      • Dressings & Sauces
      • Fish & Seafood
      • Lamb & Mutton
      • Ostrich
      • Pork
      • Salad
      • Soup
      • Sweets & Dessert
      • Vegetable Sides
      • Vegetarian

Recent Posts

  • Rich & Tender Slow-Cooked Oxtail
  • Seared Ostrich Salad with Mint and Peppadews
  • Turmeric Lemon Chicken Soup
  • Creamy Chicken Adobo
  • Crispy Pork Rashers with Garlic & Paprika
Meat Doneness °C °F
Beef — Rare52°C125°F
Beef — Med-rare57°C135°F
Beef — Medium63°C145°F
Beef — Well71°C160°F
Pork (rested)63°C145°F
Ground meat (beef/pork)71°C160°F
Chicken / Turkey74°C165°F
Lamb — Medium63°C145°F

Insert thermometer into thickest part; allow brief rest (2–5 min) for carry-over.

Tags

<30 minutes <60 minutes Asian Cape Malay curry dairy-free dairy-optional erythritol heritage leftovers Mediterranean offal one-pan South African

Disclaimer

I’m not a medical professional, dietitian, or nutritionist. The recipes, cooking tips, and information on this site are based on my personal experience, research, and ongoing learning journey.

Nothing on this site should be considered medical, dietary, or health advice. Always consult a qualified healthcare professional before making significant changes to your diet or lifestyle, particularly if you have a medical condition or specific health concerns.

Nutritional information provided with recipes is generated using software tools and AI-assisted calculations and should be regarded as an estimate only. Ingredients, brands, preparation methods, and portion sizes can vary significantly, so actual nutritional values may differ from those shown. Please use this information as a general guide rather than a precise measurement.

Watercolor mortar and pestle with fresh herbs
Watercolor pots with green herbs
Watercolor hanging bundles of kitchen herbs
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