Tag Archives: anchovies

mrs bradfield + 1940’s anchovy toast and the gynaecologist

mrs bradfield + 1940’s anchovy toast and the gynaecologist

In loving memory of Dorothy Bradfield.


Watch me make this by clicking here.

After I left school I really did not know what I wanted to do with my life so I found myself as a receptionist at the rooms of a well-known gynaecologist, Dr Goosen. He was popular, he had one glass eye and the ladies loved him – I think it was because he had a restricted view and limited eye contact when it came to examining the ladies. 🙂

Anyway Mrs Bradfield was the matron who worked in the same rooms – she was a fantastic woman who smoked 30 cigarettes a day. In those days you could still smoke in offices – even in the consulting rooms of the hospital. Needless to say it was Mrs Bradfield who taught me how to smoke …

{mrs bradfield}
Every morning Mrs B would order anchovy toast which I would have to go and fetch for her. We then sat down with our cup of coffee, anchovy toast and cigarettes. To this day, I still have an affinity for anchovy toast and every time I see anchovy toast I remember Mrs B.

{1940’s anchovy toast}
I did a bit of research and found the basis for this recipe in the Household of Cookery for South Africa (1941). I tweaked it a little bit and added some lemon, a pinch of cayenne pepper and parsley.

Wherever you are Mrs B, I hope that you are smiling down on me and my anchovy toast – cheers to all the memories and good times shared.



mrs bradfield + 1940's anchovy toast and the gynaecologist
Prep time
Total time
Serves: 2
  • 5 anchovies
  • large squeeze of fresh lemon juice
  • 1 egg, hard boiled
  • 1 ½ Tbsp butter
  • large pinch of cayenne pepper
  • parsley, chopped
  • 4 slices of whole wheat toast
  1. Put the anchovies and lemon juice in a pestle and mortar and pound till fine.
  2. Add the hard boiled egg yolk, butter and cayenne pepper and pound till fine.
  3. Spread mixture over hot toast and sprinkle with chopped parsley.
  4. Optional: You can chop the white of the egg finely and add that to the anchovy toast.

tomato pasta sauce + 10 variations to spice it up

tomato pasta sauce + 10 variations to spice it up

tomato pasta sauce + 10 variations to spice it uptomato pasta sauce + 10 variations to spice it uptomato pasta sauce + 10 variations to spice it up
I made a tomato pasta sauce with well-renowned and fabulous Nina Timm at her home earlier today. What an honour and absolute delight to meet and spend a day with this amazing woman! Yip, she is the wonder behind the much followed www.my-easy-cooking.com blog. We laughed, we cooked and shared so many stories from our past and talked about the thrills of living in today…. I will be chatting to her tomorrow on her RSG radio broadcast between 9 and 10 am and share what we did today. I am so inspired and so alive … Nina I thank you for one of the best days of my life and to cooking up many more memories in the future!

Back to the sauce … I am a freakishly mad about tomatoes. So obviously my most favourite pasta sauce is a tomato-based sauce … made from fresh, ripe, juicy tomatoes that brim with flavour. I read about this method to make tomato sauce a few years ago in a magazine – unfortunately I cannot remember or find the magazine between the thousands of foodie magazines lying around in my house – please try this, it is definitely the most delicious tomato sauce you will ever taste!!

Variations you can add to the tomato sauce + remember always sprinkle generously with shaved parmesan!

  1. Cut chorizo sausages in slices and add – this makes it a rich and spicy dish.
  2. Bacon (+ chilies optional) – everyone loves bacon! Adding a somewhat smoky flavour to your pasta.
  3. Meatballs – you can make this on Sunday and just add in the week to your pasta dish.
  4. Lots of fresh chopped chilies – simple, yet always deliciously and one of my favourites.
  5. Capers + olives + anchovies + chilies – my absolute favourite!
  6. Any seafood – prawns, calamari, fish, mussels – add them to the tomato based sauce at the end of the cooking process – let it simmer through for 5 minutes – taste for seasoning again after you have added any seafood.
  7. Fresh herbs (basil, parsley) and lots of rocket – mix it with the sauce – yum.
  8. Roasted vegetables + olives + capers + crumbled feta – these produce lovely Mediterranean tastes.
  9. Artichokes, creamy feta cheese + sprinkle of dry oregano (use the oregano very sparingly).
  10. Fresh slices of buffalo mozzarella + sprinkled with smoked Maldon salt .


tomato pasta sauce + 10 variations to spice it up
Prep time
Cook time
Total time
Serves: 6
  • 900g Rosa tomatoes
  • 200ml Olive oil – good quality (I know this sounds a lot but the tomatoes burst open to combine with the olive oil, garlic and basil - and creates the most amazing sauce )
  • 8 Garlic cloves – peeled but kept in whole segments
  • Handful fresh Basil
  • Salt and black pepper
  • 150 – 200g Fresh parmesan cheese – shaved with potato peeler
  • 500g Penne pasta (or spaghetti)
  1. Add the olive oil to a large pan / pot and add the garlic and about one handful of torn basil leaves. Heat the oil very slowly on low-medium – we want to infuse the oil with the garlic and basil. Infuse for about 5 minutes – please don’t burn the garlic.
  2. Add all the tomatoes, turn up the heat to medium high and cook for +- 20 minutes without the saucepan lid.
  3. You will see the tomatoes will start to burst open and infuse with the olive oil.
  4. Season generously with salt and freshly grounded black pepper. Please be sure to taste when you season!
  5. Just before serving, add the rest of the basil and sprinkle generously with shaved parmesan
  6. You can use the sauce just as is or see the 10 variations above you can add at the end for an interesting twist.