#guilt-free potato salad with edible flowers

#guilt-free potato salad with edible flowers

Potato Salad
I was asked to bring along a potato salad to a health conscious host the other night. I love my creamy mayonnaise but I had to come up with something delicious yet healthy for the braai. Thankfully (and lucky me), I had the new range cottage cheese products from Parmalat in my fridge. I mixed the plain fat free cottage cheese with some fat free yoghurt and used this as my dressing. To this I added some mint and lemon zest to give it a subtle yet lovely citrus flavour. I finished the dish with a sprinkling of edible flowers.

It was pretty and pretty delicious too.

Guilt-free potato salad with edible flowers
1 kg potatoes
salt
black pepper
250 g Parmalat plain fat free cottage cheese
250 g plain fat free yogurt
10 ml fresh mint, finely chopped
zest of ½ lemon
edible flowers

Gently boil the potatoes in salted water until tender, then drain well. Leave them to cool slightly, peel and cut into bite-sized chunks. Season with salt and pepper. Stir the cottage cheese, yoghurt and 5 ml mint together and dress the potatoes. Sprinkle the other 5ml chopped mint and lemon zest over the salad. Finish the dish by topping it with edible flowers.

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leftover chip rösti + fried egg #breakfast

leftover chip rösti + fried egg #breakfast

Chip rosti and egg
I had a knee op a few weeks ago. It turned out to be more of an emotional trauma than a physical ordeal. My frustration levels were sky high. The inability to just stand up and make a cup of coffee; to climb in your car to go and buy a loaf of bread or the to simply walk to the kitchen to give the dogs a biscuit treat tested my patience on almost every level. Thank goodness though all of that seems behind me now. My knee is on the mend and I have a new lease on life – and thankfully, free from the nagging pain of previous months.

During me recouperation, my dear husband had to put up with a lot – and yes, he really looked after me. He made me pasta with creamy blue cheese dressing, herbed chicken and whatever he could rustle up from a fridge that had not been stocked for weeks. He then made me this fantastic breakfast: Potato chip rösti with a baked egg. It was such a clever way to recycle leftover chips (slap chips) that invariably taste horrible the next day. Rick gathered up the leftover chips, added some fresh ingredients and seasoned this – the result? A rather quirky yet crispy and delicious rösti.

Rick’s leftover slap chips rösti + egg
(serves one)
250 ml leftover chips
30 ml onion finely chopped
5 ml of fresh rosemary
salt
black pepper
butter
olive oil
1 egg
small non-stick frying pan

Press the leftover chips with the back of a fork into smaller pieces. Stir in the chopped onion and rosemary and season with salt and pepper. Heat a generous chunk of butter and some olive oil in a non-stick pan. With the back of the spoon press the potato mixture in the pan until it is compact. Fry over medium heat until golden brown on one side, turn carefully and cook until golden on the other side too. Fry an egg and serve the egg on top of the chip-rösti.

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#make your own #yoghurt

#make your own #yoghurt

Homemade yogurt

Homemade yoghurt is such an easy and satisfying DIY thing to do. The end product is so much better than the bought item and these days there is always a tub of thick homemade yoghurt in my fridge. This morning I scooped-out the fruit of two lovely granadillas that my sister-in-law gave me and mixed it with some silky creamy yoghurt. What a perfect and refreshing breakfast. This evening I am serving herbed yoghurt with lamb chops and green beans. Yum!

green beans with herbed yoghurt

green beans with herbed yoghurt

How to make your own yoghurt
All you need is good quality fresh milk and a few tablespoons of plain yoghurt to use as a starting culture. Bring the milk to 80°C or until bubbles form around the edges of the pot. Stir the milk occasionally. Remove the pot from heat and let it cool to 43°C or when you can stick your finger in for 10 seconds. Stir in the yoghurt and cover the pot with a lid. Wrap the pot with a large towel and let it sit in a nice hot place for 6-12 hours until the yoghurt is thick and tangy.

Make thick yoghurt
Regular yogurt contains a lot of liquid, so straining it makes it nice and thick. Place a layer of cheesecloth in a strainer and then place the strainer over a bowl making sure there is enough space in the bottom of the bowl to contain liquid. Pour yogurt into cheesecloth, cover with plastic wrap and let it strain for an hour or so in the fridge.

Make your own yoghurt

(Makes 1 litre of yoghurt)

1 litre of fresh full cream milk
60 ml natural yoghurt with live AB cultures

Bring the milk to 80 °C or until bubbles form around the edges of your pot. Stir the milk occasionally. Remove pot from heat and let it cool to 43 °C or when you can stick your finger in for 10 seconds. Stir in yoghurt and cover the pot with a lid. Wrap the pot with a large towel and let it sit for 6-12 hours in a hot spot until yoghurt is thick and tangy. The longer it sits, the thicker and tangier it will become. Spoon into sterilized containers and refrigerate.


Green beans with herbed yoghurt

300 g beans
15 ml olive oil
15 ml fresh lemon juice
salt
black pepper
250 ml homemade yoghurt
handful chopped fresh coriander
handful of fresh chopped parsley
fresh baguette

Cook the beans until tender and scoop in serving dish. Sprinkle with olive oil and lemon juice and season with salt and pepper. Mix yoghurt and herbs and season with a large pinch of salt and pepper. Serve beans and yoghurt with a fresh baguette.

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brown rice salad with green tabasco dressing

brown rice salad with green tabasco dressing

brown rice salad green with tobasco dressing

This is one of those easy toss together salads – but it delivers on all levels: taste, texture and flavour. I love the taste and the crunchiness of the brown rice and I’m completely addicted to baby marrow spaghetti. The avocado adds a lovely creaminess and the tabasco dressing adds a hint of heat that it needs.

brown rice salad with green tabasco dressing

500 ml cooked brown rice, cooled but not refrigerated
2 spring onions, finely chopped
1 large handful of fresh herbs, finely chopped – coriander, basil and parsley
70 g baby marrow spaghetti (you can get this at Woolworths)
70 g cucumber, sliced
70 g tenderstem broccoli, blanched
1 green chilli , finely chopped (optional)
1 avocado, sliced
salt and black pepper

dressing
45 ml white wine vinegar
62.5 ml olive oil
10 ml green Tabasco
5 ml Dijon mustard
1.25 ml salt
large pinch of ground black pepper

Mix all the salad ingredients together, season with salt and pepper and spoon into a salad bowl. Mix the dressing ingredients well and sprinkle liberally with the Tabasco dressing.

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far breton – baked custard with rum and prunes

far breton – baked custard with rum and prunes

Far Breton

Baked egg custard has been baked for centuries across the world. The Portuguese make their irresistible pasteis de nata while the French seem to have endless window fronts packed with egg custard pâtisserie.

Today I want you to introduce you to Far Breton, perhaps the most delicious baked custard I have had in a very long time. It hails from Brittany in France and was originally eaten by farm workers for lunch. What gives this treat such a unique taste is the combination of the rum and plums in the tart. I got the recipe from The Art of French Baking and the technique used, is most interesting. You first mix the flour and egg together and then add the sugar, milk and rum. Try it … its easy and scrumptious.

Far Breton
(Recipe from The Art of French Baking)
250 g pitted prunes, soaked overnight in water
butter to grease the tart pan
125 g plain flour
large pinch of salt
4 eggs, large
100 g caster sugar
1 litre milk
200 ml rum

Preheat the oven to 180 °C. Grease an ovenproof dish with butter. In a large bowl, mix the flour and salt. Add the eggs one by one, mixing thoroughly to create a smooth batter. Whisk the batter to introduce air into it. Add the sugar, then the milk. Stir in the rum. Drain the prunes, add them to the mixture and pour into the dish. Bake for 40 minutes or until brown. Serve either hot or cold.

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pandoro #christmas tree #trifle

pandoro #christmas tree #trifle

This year my Pandoro Christmas Tree Trifle will stand proud just like the Statue of Liberty right in the centre of my festive table – between the gammon, chicken and potato salad.

Pandoro Christmas Tree Trifle

I recently visited Miki Ciman at her La Botegga Deli at the Italian Club in Cape Town and she shared this very traditional Italian Christmas treat with me. Now, Pandoro is baked in a special star-shaped mould. When sprinkled with confectioners’ sugar, it has the appearance of fallen snow on a mountain.

The two of us took the Pandoro out of its box before decorating it with Miki’s crème pâtissière, a glass of sherry and fresh berries. The transformation was this most magnificent Christmas tree trifle!

Bellisimo, lovely and easy to make.

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Visit Miki at the Italian Club
If you have not yet paid a visit to her deli at the Italian Club – put it on your to do list asap.   Miki is “old school” and she still makes all her pasta, cookies and other specialities by hand. She sits diligently each day preparing fresh gnocchi by hand in her deli. She also sells the best Italian fare from handmade mozzarella to charcuterie and a range of other products from her homeland.

Want to learn how to make cheese, pasta, gnocchi or salami?
Contact Miki at : 021 511 5956 (ask for La Botegga Deli) or 083 391 5792

Lovely Miki!

Lovely Miki!

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Pandoro Christmas Tree Trifle

1 large Pandoro
175 ml sweet sherry (or liqueur of your choice )
500 ml lemon crème pâtissière
fresh berries
icing sugar, for serving

Carefully cut Pandoro horizontally into 6 slices. Place the largest slice on a serving platter. Sprinkle over the sherry and spread a thick layer of crème pâtissière over. Top with the next largest slice, angling it so that the points of the star do not align. Repeat with sherry and crème pâtissière with the remaining layers. You can now place in your refrigerator until later. Just before serving put a lot of berries on top of the trifle, push some berries in on the sides of the cake. Sift icing sugar over the top and enjoy!

Miki’s lemon crème pâtissière
Makes 500 ml

40 g plain flour
100 g caster sugar
large pinch of salt
300 ml milk
4 egg yolks
zest of one lemon, thinly slice strips (not the white bits)
20 g butter

Sift the flour, sugar and salt and set aside. Beat 60 ml of milk and egg yolks. Scoop the flour mixture in and beat until smooth. Heat the remaining milk and lemon over low heat until it just starts to boil. Remove lemon peel and discard. Pour a third of the hot milk into the egg mixture and mix well. Throw everything in the heated milk and stir well. Stir constantly until the mixture thickens. Cook for one minute. Stir in the butter and mix well. Remove and let cool completely before using.

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white chocolate chip gingerbread cookies

white chocolate chip gingerbread cookies

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Christmas just is’nt Christmas without gingerbread cookies! This no-fuss recipe is all thanks to that wonderful Australian foodie, Donna Hay. All that you need to do with this dough is roll it into little balls, pop them onto a baking tray, flatten them slightly with your fingers and zip them into the oven! Simple and easy.

I added some delicious white chocolate chips and this make these treats so irresistible that you will find it difficult not to eat them all up yourself. The reason for this is that the white chocolate turns into a kind of silky caramel. But be warned, the cookies are rather hard when you bite into them…so have it with a glass of milk or a refreshing cuppa tea.

Donna’s styling was so gorgeous … so I did about the same. I love it!

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white chocolate chip gingerbread cookies
 
Author:
Serves: 30
Ingredients
  • Makes 24
  • 125g unsalted butter, soften
  • 90g brown sugar
  • 230g golden syrup
  • 375g plain flour
  • 5 ml bicarbonate of soda
  • 10 ml ground ginger
  • 100g white chocolate, chopped
Instructions
  1. Preheat your oven to 170°C. Place the butter and sugar in the bowl of an electric mixer and beat for 6–8 minutes, scraping down the sides of the bowl, until the ingredients are pale and creamy. Add the golden syrup, flour, bicarbonate of soda and ginger and beat until the mixture comes together to form a smooth dough. Fold the chocolate through the mixture. Roll tablespoons of the mixture into balls and place on large, lightly-greased baking tray lined with non-stick baking paper. Flatten slightly and bake for 12-15 minutes or until golden. Allow to cool slightly before transferring to wire racks to cool completely.

 

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#gifting: asparagus + herb bouquet

#gifting: asparagus + herb bouquet

I had to get a gift for my foodie friend, the lovely Errieda Du Toit. But what do you buy for this extraordinary friend and food soul sister of mine? … So I decided to make a fresh asparagus and herb bouquet that she can re-use. I took the fresh asparagus spears, arranged them in a beautiful glass bowl and then took some fresh rosemary, sage and mint out of my garden. I love it. It is gorgeous, fresh and different … ideal birthday or Christmas gift.
Happy Birthday Errieda! SONY DSC

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Christmas cake on the #braai – the #ExpressoShow way

Christmas cake on the #braai – the #ExpressoShow way
How insane and fabulous is this? A delicious Christmas cake on the #braai. PS: All images taken with my mobile phone

How insane and fabulous is this? A delicious Christmas cake on the #braai. PS: All images taken with my mobile phone

I love cooking on Expresso Morning Show (live TV is my thing) and I LOVE the whole team from Paul (the talented producer & director) to Zola (innovative chef and stylist), Stephanie (the super stylist) and then the lovely down to earth but so energetic presenters Elana, Ewan, Graeme, Katlego, Leigh-Anne and Zoë. Not forgetting Ruan that gives me my coffee fix every morning, the dedicated cameramen, Lucian the vivacious floor manager / director and those brilliant make-up artists! They are like family to me, they make me really happy and I hope that I bring a ray of sunshine into their lives.

The recipe calls for beautiful seasonal fruit

The recipe calls for beautiful seasonal fruit

Anyway, the other day Zola gave me her recipe to make. She said: “Anél, I want you to bake a cake… on the fire.” My first reaction was that of odd disbelief (really?)… I nearly choked on my morning coffee but then I kinda fell in love with the idea. And now … I think it is genius! Zola’s recipe is perfect for a Christmas cake on the fire. It is made with seasonal cherries and apricots and with a dash of cream and it is a real festive treat.

Zola Nene the goddess of the Expresso kitchen. This #braai cake is her invention.

Zola Nene the goddess of the Expresso kitchen. This #braai cake is her invention.

Cooking with one of the hottest guys in South Africa is one of the perks ... just saying. But ladies he is a very nice guy too!

Cooking with one of the hottest guys in South Africa is one of the perks … just saying. But ladies he is a very nice guy too!

The way the two of us can carry on! Love you Elana, mother of Esther Beth.

The way the two of us can carry on! Love you Elana, mother of Esther Beth.

Beautiful inside and out here she is ... the HOT Leigh-Anne Williams. Today as gorgeous as a fresh apricot.

Beautiful inside and out here she is … the HOT Leigh-Anne Williams. Today as gorgeous as a fresh apricot.

Kat I had to steal this pic from your facebook. Why dont I have a pic with you? I don't know, but this man is one of the most talented MC's, TV presenters, singers and what he touch turns into gold. Watch the space. Here he is getting up to no good with Elana.

Kat I had to steal this pic from your facebook. Why dont I have a pic with you? I don’t know, but this man is one of the most talented MC’s, TV presenters, singers and what he touch turns into gold. Watch the space. Here he is getting up to no good with Elana.

Graeme is another hottie on the show. He has an infectious laugh and we have loads of fun when we braai together!

Graeme is another hottie on the show. He has an infectious laugh and we have loads of fun when we braai together!

Zoe is the latest addition to Expresso. What a beautiful, warm and lovely woman. You rock!

Zoe is the latest addition to Expresso. What a beautiful, warm and lovely woman. You rock!

Me braaiing outside the Expresso studio .... and having lots of fun

Me braaiing outside the Expresso studio …. and having lots of fun

We can do absolutely nothing without Lucian. He organises the cameras, the lights, counts us down. All in all one of the nicest and friendliest guys I know.

We can do absolutely nothing without Lucian. He organises the cameras, the lights, counts us down. All in all one of the nicest and friendliest guys I know.

Ruan is the first person you see in the "green room". He manages the people before they go on set. The sweetest guy, more of a model I say (you will recognise his face on some TV ads) - and he makes a mean coffee!

Ruan is the first person you see in the “green room”. He manages the people before they go on set. The sweetest guy, more of a model I say (you will recognise his face on some TV ads) – and he makes a mean coffee!

TIPS FOR BRAAIING CAKE ON THE FIRE: Do remember that your braai coals must be of medium heat – otherwise this cake is going to end up something of a charred creation. All you need do is make a gap for your pot to nestle the pot in-between the coals. Do not put the pot directly on the coals. Then once on the fire place around 5 to 6 coals on top of the pot lid.

Christmas cake on the #braai - the #ExpressoShow way
 
Author:
Ingredients
  • 60 ml Demerara sugar
  • 60 ml maple syrup
  • 60 ml butter
  • 8 ripe apricots, halved and pitted
  • 200 g pitted fresh cherries
  • For the sponge
  • 120 g butter, softened
  • 120 g Demerara sugar
  • 1 lemon, zested
  • 2 eggs
  • 175 ml plain yoghurt
  • 160 g cake flour
  • 5 ml baking powder
  • 5 ml bicarbonate of soda
Instructions
  1. Heat braai coals to medium heat. Grease a medium-sized cast iron pot very well with Spray and Cook. Grease the 60 ml butter onto the bottom of the pot then sprinkle 60 ml Demerara sugar over this and drizzle with 60 ml maple syrup. Arrange the apricots (cut-side down) on top of the syrup then place the cherries in the gaps in and around the apricots. Make the sponge by creaming together the butter, sugar and lemon zest. Whisk the egg together with yoghurt. Sift together flour, baking powder and bicarbonate soda. Fold dry and wet ingredients alternately into the creamed butter and sugar. Spoon the batter carefully onto the fruit then cover the pot with the lid. Make a gap amidst the coals and nestle the pot into the gap. Place some coals on top of the lid then leave to cook for 45 minutes. To check to see whether your cake is cooked insert a skewer – if it comes out dry, your cake is baked. Remove from the coals and allow it to cool for 10 mins in the pot before turning it out upside down. Serve with a dollop of plain cream mixed with vanilla.

 

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#crunchies with walnuts

#crunchies with walnuts

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Crunchies are one of South Africa’s favourite biscuit treats. Let’s be honest there is nothing quite like a crunchie with your cup of tea or coffee! You can also crumble these biscuits over ice cream for dessert or dip it in a sherry if you want to be a bit naughty. This time I added some walnuts to this biscuit mix and I am sure it will be a real winner this festive season.

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Crunchies with walnuts
1 L ( 4 cups ) oats
750 ml coconut
375 ml sugar
250 ml walnuts, chopped
250 ml flour
2.5 ml salt
5 ml cinnamon
250 ml butter
37.5 ml honey
10 ml baking soda, dissolved in 62 ml milk

Preheat your oven to 180 °C. Mix the oats, coconut, sugar and walnuts together. Sift the flour, salt and cinnamon together. Stir the oats mixture into the flour mixture. Melt the butter, add the honey and leave it to cool slightly. Dissolve the baking soda in the milk and mix with the butter mixture. Add to the dry ingredients and mix well. Press the mixture onto a greased baking sheet and bake for 15-20 minutes. Take out of the oven and cut immediately into blocks. Leave biscuit squares in baking tray until the have cooled completely.

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The Top 10 restaurants in South African announced

The Top 10 restaurants in South African announced

The Top 10 restaurants in South Africa were announced yesterday at the 2015 Eat Out Mercedes-Benz Restaurant Awards.

The Test Kitchen did it again, taking top honours among South African Restaurants as the Restaurant of the Year for the fourth consecutive time. Scot Kirton of La Colombe won the coveted title of Eat Out S.Pellegrino Chef of the Year.

Restaurant of the Year_Luke Dale-Roberts of The Test Kitchen with Claudia Walters of Mercedes-Benz and Abigail Donnelly of Eat Out.

Restaurant of the Year_Luke Dale-Roberts of The Test Kitchen with Claudia Walters of Mercedes-Benz and Abigail Donnelly of Eat Out.

Franschhoek-based restaurant The Tasting Room at Le Quartier Français was recognised for maintaining the highest level of service with the Service Excellence Award for the second year running and also took third place in the Top 10.

Restaurant nr 3 and Service Excellence Award winner,  The Tasting Room. L-R: Morne Wessels, Eleanor Kerwan, Margot Janse, Gerald van der Walt_Harry Rawana, Gregory Caci

Restaurant nr 3 and Service Excellence Award winner, The Tasting Room. L-R: Morne Wessels, Eleanor Kerwan, Margot Janse, Gerald van der Walt_Harry Rawana, Gregory Caci

The Nederburg Rising Star Award went to Carmen Muller of The Tasting Centre at Rupert & Rothschild in Franschhoek for her promising talent, and the Wine Service Award for a top sommelier was won by Lloyd Jusa of Five Hundred at The Saxon in Johannesburg. Greenhouse at The Cellars-Hohenort received the Boschendal Style Award.

Boschendal Style Award Winner, Peter Tempelhof of Greenhouse

Boschendal Style Award Winner, Peter Tempelhof of Greenhouse

Says Eat Out Editor and Chief Judge Abigail Donnelly: “It’s been a phenomenal judging season with seemingly endless opportunities to enjoy fantastic food. South African dining really is of a world-class quality – I am honoured and humbled to have experienced such excellence this year.”

The 2015 winners are:

1. The Test Kitchen
2. La Colombe
3. The Tasting Room at Le Quartier Français
4. Greenhouse at The Cellars-Hohenort
5. Five Hundred at The Saxon
6. The Restaurant at Waterkloof
7. Restaurant Mosaic at The Orient
8. Terroir
9. The Pot Luck Club
10. Jordan Restaurant

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three-cheese-pull-apart-and-share-bread

three-cheese-pull-apart-and-share-bread

I made this “pull apart bread” (a recipe adapted from Zola Nene) and just loved it. It is perfect for a picnic and to share with friends … whenever and where ever!

Three-cheese-pull-apart-bread

Three-cheese-pull-apart-bread


Three-cheese-pull-apart-and-share-bread

(Adapted recipe from Zola Nene)
250 ml grated cheddar cheese
125 ml grated mozzarella cheese
125 ml grated Parmesan cheese
180 ml mayonnaise
large handful mixed fresh herbs , chopped
500g ready-made bread dough
flour for rolling the dough
30ml olive oil
5 ml Maldon or course salt

Preheat the oven to 180 ° C. Grease a 23cm x 23cm pan (you can also use a regular cake pan). Mix the cheese, mayonnaise and fresh herbs together. Divide the dough into twelve balls and the cheese mixture into twelve parts. Sprinkle flour on the table and press each ball with the palm of your hand into a flat circle +- 1cm thick. Create a hollow in the centre of your flattened dough for the cheese mixture. Fold dough in half and roughly pinch the edges. Form a ball of each, pinching under the dough spheres. Pack in tin. Brush the top of the bread with the olive oil, cover with cling film then leave to rise in a warm place until doubled in size. Remove the cling film, sprinkle with salt then bake for 30 – 45 minutes until the bread is cooked through. Once baked, remove from the tin and pull bread pieces apart to serve.

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the best #artichokes with a parmesan filling

the best #artichokes with a parmesan filling

Last Saturday, when four lovely artichokes found their way into my market basket, I had to call my Italian mamma , Miki Ciman for her wise advice and to get some tips on how the Italians prepare this vegetable delicacy. In her strong and unmistakable Italian accent she told me…” “Do not complicate ‘tha’ cooking of ‘tha’ artichoke, my darling. ‘Cooks’ it slowly and with ‘tha lôve’. ‘Maka ‘tha’ stuffing with ‘tha’ parmigiano, ‘tha’ parsley and ‘tha’ breadcrumbs. Pull ‘tha’ leaves carefully apart and stuff the breadcrumbs in between. Simmer in salty water and ‘tha’ olive oil. Serve with ‘tha’ lemons and your best olive oil. ‘Delizioso’!”

So here it is… stuffed artichokes … the real deal.

The best artichokes with a parmesan filling
4 artichokes
150 g parmesan cheese
100 g white breadcrumbs ( + – four slices of white bread )
a large handful of parsley, finely chopped
30 ml olive oil
pinch of black pepper
750 ml water
5 ml salt
45 ml olive oil
for serving
fresh parsley , finely chopped
To serve
Maldon salt
fresh lemons
olive oil

Cut the stem of the artichokes down to 2 cm in length. Place the artichokes in cold water for an hour. Cut the hardest leaves off at the bottom. Mix the parmesan cheese, bread crumbs, parsley, black pepper and olive oil. Divide the filling into four portions. Take each artichoke and pull the leaves gently apart. Press the filling everywhere between the leaves and in the middle of the artichokes. Place the stuffed artichokes in a pot with water, salt and olive oil . Put lid on and simmer slowly for 75 minutes. Fill the pot with more water if necessary. Serve with parsley, olive oil, fresh lemon juice and Maldon salt.

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#boerewors #braai #pie – super #lekker

#boerewors #braai #pie – super #lekker

*I took all the images with my mobile phone*

*I took all the images with my mobile phone*


I made this delicious boerewors braai pie on Expresso this morning. The recipe is the brainchild of Stephanie Louw (food stylist on Expresso). Suzelle inspired her but she made it her own by adding the holy trilogy braaibroodjie flavours: tomato (pesto), onions and cheese. Then she added another SA favourite – braaied boerewors! Its super-super lekker and so easy to make.

Graeme Richards getting ready to make the boerewors braai pie with me

Graeme Richards getting ready to make the boerewors braai pie with me

Boerewors braaibroodjie pie
(Recipe by Stephanie Louw)

500g boerewors, braaied, keep in its coil
1 pk puff pastry, defrosted
125 ml tomato pesto
½ onion sliced, sautéed with 1 chopped garlic clove
10 ml smoked paprika
Salt and pepper
125 ml grated cheddar
125 ml feta, crumbed
Olive oil for brushing

Braai the boerewors and set aside to cool. Prepare some coals – not too hot – the same that you will use for making braaibroodjies. Roll puff pastry out. Spread pesto on one half, then top with onion and garlic mixture. Place boerewors on top, season with salt, pepper and smoked paprika. Top with cheeses. Fold one half over the filling and pinch to close. Place on a braai grid and close gently. Do not latch it. Cook over the coals for 15 minutes, turning regularly. Cut into wedges and serve

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candy-striped #beetroot + apple #salad

candy-striped #beetroot + apple #salad

candy stirpe beetroot salad

I looovvvveee crunchy food and this salad is perfect for a hot summers day. It not only tastes fabulous but it looks spectacular too. Delicious and easy to make.

Candy-striped beetroot and apple salad with walnuts and basil
candy-striped beets (you don’t have to peel it)
apples, peeled and cored 

walnuts, chopped 

basil leaves

mandolin slicer
Dressing 

15 ml Dijon mustard

45 ml white sherry vinegar 

62.5 ml good olive oil 

2.5 ml salt 

large pinch black pepper 



Slice the beets and apples thinly with a mandolin slicer. Stack or arrange the beets and apples on a plate. Sprinkle chopped walnuts and torn basil on top. Mix the dressing ingredients well and sprinkle over the salad.

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