Category Archives: Snacks

Johanne 14 #resepteboek ‘n juweel | #wen ‘n kopie

Johanne 14 #resepteboek ‘n juweel | #wen ‘n kopie

Johanne 14 - Cover

Soos jy dalk vir jou gunsteling sanger wag om ‘n nuwe CD uit te reik, so wag ek vir skrywers en hulle kookboeke. Johanne 14 geskryf deur Hope Malau is een van daardie resepteboeke waarvoor ek nou al jare my tande slyp. Dit is een van daardie Suid-Afrikaanse skatte wat almal sonder twyfel op hul rakke moet hê. Dit gee jou ‘n eerlike en unieke insig oor die harde lewe in die townships, die onopgesmukte heerlike kos en kleurvolle kultuur.

Die vermoë om iets lekker op te tower met baie min is gevestig in die koskultuur van Suid-Afrika se townships. En dit is presies waaroor hierdie kookboek gaan. Dit gaan oor kool, hoender, “runaways”, pilchards, vetkoek, skaapkoppe, poetoepap, lewer, beeshart, baie liefde, geloof en sterk familiebande.

Fotograaf: Craig Fraser | Stilis: Caro Alberts Uitgewer: Quivertree

Fotograaf: Craig Fraser | Stilis: Caro Alberts Uitgewer: Quivertree

“Laat julle harte nie ontsteld word nie…” Johannes 14:1 is ‘n baie gewilde bybelversie onder die Zion Christelike Kerk met miljoene lede. Malau se kookboek handel oor eenvoudige kos wat met liefde gemaak is – en dié se krag om elke ontstelde hart te kalmeer en beter te laat voel. Maar Johanne 14 beteken ook iets anders … in die townships is dit ‘n ander naam vir kool.

Naas mieliemeel is kool die stapelvoedsel in die townships. ‘n Koolkop is bekostigbaar, kan op verskeie maniere gaar gemaak word en dit verskaf elke keer ‘n heilsame en gesonde maaltyd. Daarom het dit liefdevol as Johanne 14 bekend geword: as jy kool het, moet jy nie jou hart ontstel nie, want daar sal altyd iets op die tafel wees om te eet. Koolslaai staan ook in sommige gemeenskappe bekend as John 14 Salad … omdat dit, soos Johannes 14:1, by belangrike geleenthede bedien word.

Gebraaide hoender en koolslaai
Wanneer dit by padkos kom, is gebraaide hoender altyd die nommer een keuse. Dit hou langer as dit gebraai is en kan ook maklik met ander pendelaars gedeel word. “Op Sondae word gebraaide hoender met koolslaai bedien. Ma het altyd ‘n pak 2 kg hoenderstukke met haar geheime speserye gemaak en die eindprodukte was altyd hemels,” vertel Hope.

Fotograaf: Craig Fraser Stilis: Caro Alberts

Fotograaf: Craig Fraser Stilis: Caro Alberts


Hoenderpote
Maotwana (wat “pote” in Setswana beteken) is ook bekend in die townships as “walkie- talkies”, en word meestal aan skoolkinders as ‘n goedkoop middagete verkoop. Die binnekant van die pote is die sappigste en die lekkerste en tradisioneel word dit in ‘n pot gekook totdat die pote klewerig en taai is. Maar die nuwe neiging is om dit vir ‘n ekstra geldjie op die straathoeke te braai.

Johanne 14 is ‘n absolute juweel met wonderlike resepte, hartroerende stories, pragtige foto’s en briljante stilering … iets waarop jy gerus jou hardverdiende geld op kan spandeer.

WEN
Een leser kan ‘n kopie wen. Epos die antwoord vir die vraag hieronder na anelpot@telkomsa.net met JOHANNE 14 in die “subject line”:
Wie is die fotograaf en stilis van Johanne 14?
Sluitingsdatum: 28 Julie 2017

Johanne 14 word uitgegee deur Quivertree en kos R275.
quivertreepublications.com

Gebraaide hoender
(Bedien 6-8)

4 eiers
60 ml water
250 ml warm brandrissiesous, soos Sriracha
260 g koekmeel
15 ml bakpoeier
sout en swartpeper
olie vir braai
1 kg hoenderstukke

Klits eiers met die water in ‘n mengbak. Voeg rissiesous by en klits saam. In ‘n ander mengbak meng meel, bakpoeier, sout en peper saam. Verhit olie in ‘n groot diep pot. Doop ‘n paar hoenderstukke in die eiermengsel en bedek deeglik. Een stuk op ‘n slag rol hoender in die meelmengsel en plaas dit in warm olie. Braai hoender tot bruin en bros. Dreineer op papierhanddoek.

Koolslaai
(Bedien 4)

½ kool, fyn gekerf
2 wortels, gerasper
200 ml mayonnaise
30 ml witwynasyn
10 ml bruinsuiker
knypie mosterdpoeier

Skep kool en wortel in ‘n slaaibak. Klits die mayonnaise, asyn, suiker en mosterdpoeier saam in ʼn ander mengbak. Voeg die slaaisous by die koolmengsel en meng goed. Plaas in die yskas vir ten minste 1 uur voordat jy dit bedien.

Hoenderpote
(Bedien 4-6)

15 ml olie vir braai
1 klein ui, gekap
2 knoffelhuisies, gemaal
2 rooi rissies, gemaal
250 ml tamatiesous
100 g bruinsuiker
200 ml coca-cola
60 ml worcestershire-sous
sout en peper
5 ml brandrissievlokkies
1 kg hoenderpote, skoongemaak

Verhit olie in ‘n pan en braai uie, knoffel en brandrissie oor medium-hoë hitte tot sag. Roer tamatiesous, suiker, Coca-Cola, Worcestershire-sous, sout, peper en brandrissie by. Verminder die hitte tot laag en laat prut, roer af en toe, vir 15 minute. Verhit ‘n riffelroosterpan (of doen dit op die braai). Bedruip die hoenderpote met die sous en braai vir 8 minute terwyl jy aanhou draai en met sousie te smeer.

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Mother-in-law’s chicken liver pâté with my bacon-onion jam

Mother-in-law’s chicken liver pâté with my bacon-onion jam

I don’t like chicken liver pâté … I LOVE it. My mother-in-law, Marie Robertson, makes a mean, charming old-school chicken liver pâté. It has a nice chilli bite and enough brandy to give it a good kick. It’s smooth and tasty and is, with the pink peppercorns and my bacon-onion jam, one of the best pâtés I have ever tasted.
_Hoenderlewers - Foto Anel Potgieter 800

chicken liver pâté with my bacon-onion jam


My mother-in-law’s chicken liver pâté with pink peppercorns

Enough for 4
15 ml olive oil
15 ml butter
250 g chicken livers
2 garlic cloves, thinly sliced
1 small red chilli, thinly sliced
30 ml brandy
1.25 ml salt
1.25 black pepper
125 ml cream
30 ml butter
5 ml pink pepper corns

Heat the olive oil and butter in a frying pan. Add the chicken livers, garlic and chilli. Cook the livers for a couple of minutes on each side, until lightly coloured – but still a little pink in the middle – if you overcook them they will lose their smooth texture and become grainy.
Pour in the brandy. If you’re using a gas hob you can flame it until the alcohol cooks off, but watch your hair! Simmer for a minute or so, then take the livers off the heat and tip them into a food processor. Blitz until you have a smooth purée. Add the salt, pepper and cream and continue to blitz. Transfer the mixture to a serving bowl. Melt the butter and pink peppercorns in a little pot. Spoon over the pâté. Leave to set in the fridge for 1 hour.

Bacon-onion jam
250 g bacon, diced into cubes
15 ml oil
3 medium onions (350g – pealed), grated
15 ml Dijon mustard
2.5 ml powdered ginger
170 ml balsamic vinegar
50 ml dark brown sugar
2 ml salt
2.5 ml black pepper
50 ml water

Heat the oil in a pan and add the bacon. Cook, stirring occasionally, until the fat is completely rendered and the bacon has started to crisp. Add the onions, mustard, ginger, balsamic vinegar, brown sugar, salt, pepper and water. Stir to combine, then cover the pot, lower the heat and allow the mixture to cook undisturbed for 15 or 20 minutes. Remove the top, stir again and then partly cover the pot. Allow the mixture to cook until most of the liquid is gone and the onions have achieved a dark brown jam texture, approximately 60 to 70 minutes. Remove mixture from heat, and allow to cool slightly. Spoon the jam into a jar or bowl, then allow to cool completely.

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buttermilk + orange pancakes

buttermilk + orange pancakes

I made these fibre rich pancakes on Expresso this morning. They are so delicious, moist and works brilliantly with the Kellogg’s® All-Bran Hi-Fibre® cereal. Serve them with fresh seasonal fruit, a drizzle of honey and a dollop of Greek yogurt. Yum!

Pancakes

Buttermilk + Orange Pancakes
(Recipe from kelloggs.co.za)
2 cups buttermilk
½ cup Kellogg’s® All-Bran Hi-Fibre® cereal
1 cup self-raising flour
pinch of salt
3 Tbsp. honey
1 egg
1 egg yolk
¼ cup olive oil
zest of 1 orange
olive oil for frying
handful of mint leaves
honey to serve
strawberries, to serve

Pour the buttermilk over the Kellogg’s® All-Bran Hi-Fibre® cereal in a medium bowl and let it soak for 5 minutes. Sift the self-raising flour and salt together. Stir the honey, egg and egg yolk, olive oil and zest through the buttermilk mixture. Add the buttermilk mixture to the dry ingredients and mix through. Heat a thin layer of olive oil in a small frying pan over low medium heat. Add enough of the pancake mixture to the pan to cover it in a thin layer. The mixture is quite stiff so you might need a spoon to spread the mixture around to cover the pan. Fry until the top is almost set. Turn over and fry until golden brown. Keep the pancakes warm and repeat with the rest of the mixture. Garnish with mint leaves and serve with warmed honey and strawberries.

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#tapas

#tapas

Ek so n rukkie terug by my vriend Louis Verwey in Castellón de la Plana, Spanje gekuier. Louis is ʼn boerseun van Willowmore se wêreld en bly al vir vyf jaar in die land van tamaties en bulle.

In Castellón de la Plana is dinge stadig, rustig en die inwoners is regte sosiale wesens. Voor werk ontmoet vriende mekaar al vir ʼn koffietjie en na vyf kom hulle by die taskas (straat kroëe) bymekaar vir ‘n yskoue cerveza (bier) en tapas.

Tapas 800

Tapas het die afgelope paar jare soos ‘n veldbrand oor die wêreld versprei en is vinnig besig om die aanmatige stywe restaurant-styl van eet oor te neem. Dit is wonderlike nuus vir my, want die vinger-eetstyl is rustiger en gemakliker en ʼn heerlike manier om saam met vriende en familie te kuier. En dan is die klein bordjies kos nie net gepak met geur (veral baie knoffel) en tekstuur nie, maar dit is ook ʼn baie gesonde manier van eet.

Wat beteken die woord Tapas?
Die woord “tapas” is afgelei van die Spaanse werkwoord “tapar” wat “om toe te maak” of “deksel” beteken. Daar is soveel legedes oor die oorsprong van tapas, maar die mees algemeenste wat ek kon opspoor is dat mense toentertyd ʼn item (bv. brood) bo-op ʼn drankie geplaas het om die vrugtevlieë uit te hou. Hulle het toe later ʼn koshappie bo-op hierdie “deksel” gesit en so sê hulle is tapas gebore. Wel, al wat ek kan sê is: dankie vrugtevlieë!

Louise verduidelik: “Tapas word gesien as ʼn proppie. So, die klein happies kos wat jy eet is fisies ʼn proppie wat jy in jou maag sit terwyl jy drink. Dit beteken jy kan langer kuier en ook nie té gou té vrolik raak nie.” Ja nee, kyk, die Spanjaarde is ʼn lawaaierige en vrolike nasie en het definitief proppies nodig om hulle deur hulle gefuifery te help. Hulle naweke begin sommer al Donderdae-aande en maak eers vroegoggend Maandae klaar. Terwyl ek hier kuier moes ek ook in ‘n ander proppie belê – ʼn oorproppie vir al die lawaai.

Louis vertel verder dat tapas eintlik mense aanmoedig om met mekaar te praat, want jy is nie gefokus op jou bord kos nie, maar eerder gefokus op die geselskap. Nou dit maak mos nou heeltemal sin vir my.

patatas bravas

patatas bravas

Wanneer eet die Spanjaarde tapas?
Omdat aandete in Spanje eers na tien saans bedien word is daar ʼn lang wagtydperk van na werk tot en met aandete. So na werk kom mense by taskas en restaurante bymekaar om ʼn drankie te geniet en aan tapas te smul – als voor aandete. Tapas kan ook natuurlik voor middagete geëet word.

Mees bekendste tapas in Castellón de la Plana en Spanje
“Tapas verskil van streek tot streek” sê Louis, “maar hier in Castellón de la Plana kraai patatas bravas (diep gebraaide aartappels met aioli), jamón (Spaanse ham), torraeta de anchoas (roosterbrood met ansjovis) en ensalada de tomate (tamatieslaai) koning. Ander gewilde tapas in Spanje is natuurlik chipirones (diep gebraaide baba seekat), banderillas (piekels op ʼn stokkie), albóndigas (frikadelle) en bacalao (gesoute kabeljou en tamatie op ʼn stukkie brood).”

Torraeta de anchoas

Torraeta de anchoas

Tapas in Suid-Afrika
My gunstling tapas restraurant is Liam Tomlin se Chefs Warehouse and Canteen in Kaapstad. Liam is briljant en sy boek Tapas sal is n groot inspirasie vir enige tapas maker. Gaan loer gerus op www.liamtomlintapas.com.

Ensalada de tomate

Ensalada de tomate

Patatas bravas
(gebraaide aartappels met aioli)

4 groot aartappels, geskil en elkeen in ses stukke gesny
olie vir diep braai
sout
soet paprika (nie gerookte paprika)

Aioli
2 groot knoffelhuisies
n groot knippie sout
1 groot eiergeel
50 ml olyfolie

Aioli: Plaas die knoffel en sout in jou stamper en vysel en stamp fyn. Gooi die eiergeel by en meng goed. Voeg nou die olie bietjies vir bietjies by (omtrent ½ teelepel op ‘n slag) terwyl jy dit aanhoudend roer. Dit vat omtrent 5 minute om al die olie by te voeg en as jy klaar is moet dit jou aan ‘n dik mayonnaise herhinner.
Aartappels: Kook die aartappels vir vyf minute in water. Dreineer en sit in yskas vir ʼn uur. Diep braai die aartappels tot gaar. Dreineer op papierhanddoek en geur met sout. Bedien aartappels op ‘n bord, skep ailo oor en sprinkel met paprika.
Geheime vir aioli maak
Wanneer jy die olie byvoeg gooi dit langs die kant van die vysel in. Nie direk op die eier nie.
Die roer beweging van die stamper moet altyd in dieselfde rigting wees. Hoekom weet ek nie, maar Louis het amper die horries gekry toe ek onbewustelik in ‘n ander rigting begin roer.
Moenie dat iemand oor jou skouer loer wanneer jy dit maak nie, die Spanjaarde glo dat jou aiolie dan ‘n mislukking gaan wees.

Torraeta de anchoas
(roosterbrood met ansjovis en paprika)

1 klein baguette (gebruik ou brood), in lengte in die helfte gesny en in vier stukke gesny
2 knoffelhuisies
4 eetlepels olyfolie
2 teelepels paprika
12 stukkies ansjovis

Verhit die oond tot 160 °C en bak die brood tot ligbruin en bros. Laat effens afkoel. Smeer die rou knoffel oor elke stuk brood – omtrent ʼn halwe knoffelhuisie per broodjie. Gooi mildelik met olyfolie (+- 1 eetlepel per stukkie brood).
Strooi baie paprika oor (+- ½ teelepel per broodjie) en rond af met stukkies ansjovis.

Ensalada de tomate
(tamatieslaai)

2 groot tamaties, in groot stukke gesny
1 medium ui, in groot stukke gesny
2 knoffelhuisies, fyn gesny
50 ml olyfolie
25 ml wit druiweasyn
10 swart olywe
sout na smaak

Meng als saam en bedien dadelik.

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the blue monster #cupcakes

the blue monster #cupcakes

monster cupcake
My four-year old niece Luka asked me to make a birthday cake for this year. This is not an easy task as she wants a Tinker Bell cake of all things. You see I am a cook but definitely not a cake baking or cake decorating person…. Baking for me is rather a tedious, scientific and boring affair as you have to follow the recipe 100% otherwise your recipe is going to flop – like most of my cakes I might add! And let it be known that when it comes to decorating I have two left hands.

So I had to make a plan somehow in order to get me started – I did not want to try my deal with Luka’s Tinker Bell cake first time around so I decided to make a simple Blue Monster cupcake to start with and in some way then prepare myself for the fairy monster ahead. Well, I had so much fun ….

Blue Monster Cupcakes
Ready-baked cupcakes
Buttercream icing
Cake food colouring # E133
Grass nozzle # 234 (ask for this at any cake decorating shop)
Piping bag
Eyes – you can buy them or make your own with white and black plastic icing
Mouth – chocolate chip cookies, broken in half

Mix the buttercream icing with a little blue food colouring until you get the real “monster” colour. Spread a thin layer of blue buttercream icing over the cupcake. Place the grass nozzle in your piping bag and fill-up ¾ with icing. Press the icing on top of the cupcake and then pull it up to get the effect of hair. Place the eyes and the mouth in place.

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easy rich + real #fudge

easy rich + real #fudge

Fudge brings back so many childhood memories. I have such fond recollections of standing with mom in the kitchen making these sweet treats and then sitting somewhere quietly nibbling away on a few blocks. This is such an easy recipe I have been making it for years – you just throw everything into a pot and let it cook until the mixture turns into a soft sludge. To make things even easier I use an electric whisk to get it to that lovely fudgy consistency.

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easy rich + real #fudge
 
Author:
Ingredients
  • 250g butter
  • 1 can of condensed milk
  • 175ml full cream milk
  • 2T syrup
  • 800g sugar
  • 2t vanilla essence
  • Sugar thermometer
  • 30 x 20 cm tin or bowl, greased
Instructions
  1. Put the butter, condensed milk, milk, syrup and sugar all together into a heavy bottom pot or pan and bring to boil, stirring constantly. Boil until the mixture reaches 118 °C or the soft-ball stage. When the fudge is at soft-ball stage, remove the pan from the stove and stir in the vanilla. With an electric whisk beat for about five minutes, by which time the fudge will have thickened to the texture of stiff peanut butter. Pour into prepared baking. Smooth the top of the fudge as well as you can. Allow to cool and then cut into squares.
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peanut butter + rice krispies blocks in just 6 minutes = #microwave magic

peanut butter + rice krispies blocks in just 6 minutes = #microwave magic

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{inspiration}
Inspired by my friend Herman Lensing’s article in the Sarie recently I decided to make something in my microwave. Life is just so fast these days that I think we need to relook this genius kitchen accessory and have a solid appreciation for its talents and uses.

{mom’s microwave recipe book}
The microwave has played a critical role in the evolution of our culinary history – and something I never quite thought about. I decided to ask my mom if she had any microwave recipe books … well, she gave me 3 books plus a thick A4 book that she had put together herself over many years. It was made with one of my fathers’ old railway note books – mom cut and pasted recipes from different magazines and created an entire microwave recipe collection *lovely and so special to me*.

I found this really lekker peanut butter block recipe in her book. The marvelous thing was it only took me 6 minutes to make!

{rediscover the microwave magic}
We often tend to forget what an impact this wonderful machine had on our lives growing up … and even today. So dig out a few yummy microwave recipes … and rediscover the magic of the microwave!

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Peanut Butter Blocks

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peanut butter + rice krispies blocks in just 6 minutes = #microwave magic
 
Prep time
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Total time
 
Serves: 24 big blocks Preparation time: 5 min Cooking time: 6 min
Author:
Serves: 24 blocks
Ingredients
  • 1 cup peanut butter
  • 1 cup golden syrup
  • 1 cup soft brown sugar
  • 2 Tbsp butter
  • 1 tsp vanilla essence
  • 6 cups rice krispies
  • 1 cup peanuts
Instructions
  1. In a 3L bowl add the peanut butter, syrup, sugar, butter and vanilla essence. Microwave for 6 minutes stirring every minute.
  2. Now add the peanuts and rice krispies and pour the mixture into a buttered dish (about 30 cm x 20 cm). Flatten with a spatula.
  3. Let it cool down and cut into blocks.

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boxing day #gammon club #sandwich + all-night clubbing

boxing day #gammon club #sandwich + all-night clubbing

club sandwich
{clubbing}
I remember my clubbing days back in PE so well – we had to take our sunglasses along as we only left the club around 6 am the next day. After a night of dancing and “patsy’ing” sunglasses was the only protection against the glaring sun…! Those were indeed amazing and carefree days + nights!

{greasy hangover remedy}
We also usually ended up at someone’s house starving for something – anything …that might ease the heavy hangover…! It was always something greasy and over the top from bacon and eggs to tangy cheese toast – we did not mind, as long it had some flavour and far reaching medical properties when it comes to treating the dehydration and excesses from the night before….

These days I have evolved somewhat and the greasy door stopping sandwiches of an adventurous youth have given way to some things a little more sophisticated.

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{boxing day leftover club sandwich}
Let me share with you my take on a club sandwich today – which will go down a treat come Boxing Day. It is just the right Christmas leftover sarmie…. I used some of the leftover gammon, fresh lettuce and tomatoes. The cheese I used is the deliciously salty, fried Halloumi. But you can choose any type of cheese – I would suggest that you go with something like Emmental cheese.

Always remember to add mayonnaise to each slice of bread otherwise the toast of your Club sandwich will tend to remain dry. Serve this dish with a few extra slices of gherkins and mustard on the side. This is simple, honest and tasty.

club

 

boxing day #gammon club #sandwich + all-night clubbing
 
Prep time
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Author:
Serves: 2
Ingredients
  • 6 slices of white bread, lightly toasted
  • 2 Tbsp mayonnaise
  • 2 tsp mustard of your choice
  • 2 slices of cooked gammon
  • 1 tomato, sliced
  • 2 gherkins, sliced
  • lettuce, sliced
  • Fried Halloumi cheese
  • 4 large slices of Halloumi
  • 1 Tbsp butter
  • squeeze of lemon juice
  • salt and black pepper for seasoning
Instructions
  1. Fry the Halloumi in hot butter till golden brown.
  2. Add a squeeze of lemon juice.
  3. Smear mayonnaise generously on each toast. And now add or stack your ingredients to your personal preference or taste.

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fried caprese sandwich + antonia carluccio

fried caprese sandwich + antonia carluccio

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{10th wedding anniversary}
The other day was our 10th wedding anniversary (I am still in disbelief that we have made it so far 🙂 ). Rick was not at home for our anniversary this year (he was on a golf trip!!) but he did leave a beautiful card and a gift for me. The gift was Antonia Carluccio’s latest recipe book, The Collection. A beautiful book and thoughtful gift.

{mozzarella in carrozza}
Paging through this book I found an interesting dish … Mozzarella in Carrozza or Fried Mozzarella Sandwich. Antonia served it with tomato sauce. I decided to make my own warm tomatoes on the vine and to add basil – so it became became a fried caprese sandwich. I also added a bit of butter to my olive oil when frying. To be frank it was as the Italians would say … bellissimo!!

{antonia carluccio}
“Originally from Naples and generally from Campania, this dish has spread all over Italy and is to be found mostly in bars as a lunchtime snack, It is delicious when freshly made and still crisp”. – Antonia Carluccio, The Collection

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fried caprese sandwich + antonia carluccio
 
Prep time
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Total time
 
Author:
Serves: 2
Ingredients
  • 150g baby tomatoes, on the vine
  • 1Tbsp olive oil
  • 4 slices of bread
  • 2 thick slices of mozzarella cheese (I did not use buffalo mozzarella because I find it a little too wet for this kind of dish)
  • handful of fresh basil leaves
  • salt
  • 100 ml milk
  • plain flour, for dusting
  • 2 eggs, beaten
  • 1 Tbsp olive oil
  • 1 Tbsp butter
Instructions
  1. Add the 1Tbsp of olive oil to a pan and slowly fry the tomatoes on the vine for about 10 minutes. Turn them around half way. When done, set aside.
  2. Place a piece of mozzarella, a basil leaf or two and a large pinch of salt between two slices of bread.
  3. Dip the sandwich firstly in the milk (do not let it soak – just dip the bread), then dip in flour and lastly into the egg.
  4. Heat the olive oil and the butter over medium heat and fry the sandwich on both sides till golden brown. This takes about 8 minutes.
  5. Serve hot with the tomatoes and some fresh basil.

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dill tzatziki + homemade melba toast = healthy summer snack

dill tzatziki + homemade melba toast = healthy summer snack

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{summer snack}
It’s nearly summer + snack time. All too often we so easily grab the packet of crisps on our way out of the supermarket. I am guilty as charged. I still cannot walk past a packet of salt and vinegar chips or a packet of nik naks for that matter :-).

{healthy summer snack}
Snacks in most instances also tend to rest on the unhealthy side of the food chain and are definitely not good for the summer figure… but not this refreshingly delicious dill tzatzkiki + homemade melba toast. You can make a large quantity of melba toasts in one go and then keep these in an airtight container till needed. The tzatziki will also last for about a week in your fridge – and the longer you keep it the stronger the flavour gets and the yummmier it gets.

For an even healthier option use fat free yogurt. Stock-up on these two items this summer and you will never be without the tastiest and healthiest snack for your summer soiree.

Watch me make this live by clicking here.

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dill tzatziki + homemade melba toast = healthy summer snack
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • For tzatziki
  • 300g grated cucumber (this is a big cucumber, deseeded and grated)
  • ¼ tsp salt
  • 2 garlic cloves, finely grated
  • 1 ½ cup Greek yogurt, double cream
  • 2 Tbsp fresh dill, finely chopped or 2 tbsp fresh mint or 1 tsp dry mint
  • ½ Tbsp olive oil
  • 1 Tbsp lemon juice
  • For melba
  • 12 slices of white bread
Instructions
  1. For tzatziki - Grate the deseeded cucumber, mix the salt through and let it stand in a colander for about an hour. If you want to you can peel your cucumber but I prefer the skin on.
  2. Mix all the ingredients together and put in the fridge till needed.
  3. When ready to serve, taste for seasoning, drizzle with some olive oil and fresh chopped dill.
  4. Homemade Melba toast - Preheat oven to 120 ˚C.
  5. Cut-off the crust from each of the bread slices.
  6. Roll the bread slices lightly with a rolling pin until flat, and then cut the rolled bread slices in half.
  7. Place the bread slice on an oven rack and bake for 15 minutes.
  8. Increase the oven heat to 180 ˚C and bake for a further 10 minutes until the bread has toasted to a golden brown.
  9. Place the oven toasted bread into an air-tight container.

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zingy warm mushroom and three cheese sandwich = decadent + delicious winter sandwich

zingy warm mushroom and three cheese sandwich = decadent + delicious winter sandwich

three cheese mushroom sandwich

If you want to watch me making this sandwich … click here.

This is just a really delicious winter sandwich that will send your taste buds into somewhat of a happy twirl. This is definitely not for someone on a strict diet but it will definitely impress all your friends and loved ones. I used three of my favourite soft cheeses – Boursin (my ultimate!!), some blue cheese and normal cream cheese. What gives this sandwich somewhat of an edge is the fact that the cheese fillings are at room temperature and the luscious mushrooms are somewhat zingy, warm and juicy. The important element in preparing this sandwich is the preparation of the mushrooms.

three cheese mushroom sandwich

Here are a few tips for frying mushrooms:
1. You need to add oil and butter to your non-stick pan – the butter adds that buttery, nutty flavour to the woody flavour of the mushrooms.
2. The pan must be smoking hot – if your pan is not hot enough the mushrooms will become soggy.
3. If you are cooking a lot of mushrooms – it is a good idea to cook them in batches.
4. Season your mushrooms while frying – for me the salt and pepper get etched into the delicious graininess of the mushrooms
5. Lemon and parsley always elevate the taste of the mushroom – try it.

three cheese mushroom sandwich

 

zingy warm mushroom + three cheese sandwich = decadent + delicious winter sandwich
 
Prep time
Cook time
Total time
 
Author:
Serves: 3
Ingredients
  • 6 Slices of bread
  • Butter
  • 1 Packet of micro leaves
  • Mushrooms
  • 300g Mushrooms
  • 1T Olive oil
  • 1T Butter
  • 1T Fresh thyme –leaves picked
  • Pinch of chilli powder
  • Salt
  • Black pepper
  • A generous squeeze of lemon juice (from ½ lemon or more)
  • 5g Chopped parsley
  • Cheese filling
  • (cheeses must be at room temperature)
  • 3T Cream cheese
  • 3T Boursin cheese
  • 3T Blue cheese
Instructions
  1. Prepare the cheese filling first by mixing all ingredients.
  2. Butter one slice of the bread very lightly. Divide the cheese fillings into three and add to the other side of the bread.
  3. Then prepare your mushrooms: Cook the mushrooms + thyme in the olive oil and butter in a very hot pan – season with salt and black pepper. Do not let the mushrooms become soggy; they should be a beautiful nutty and brown colour. At the end at the chilli powder, a big squeeze of lemon juice and chopped parsley.
  4. Add your mushrooms to the cheese filling side of your sandwich, top it with the delicious micro burst leaves and top with the other slice of bread. YUM!

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pan tumaca = simple + delicious {viva españa}

pan tumaca = simple + delicious {viva españa}

tomato spanish dessert

A slice of toasted bread with tomato … a sophisticated Spanish breakfast? This might surprise you but this is a very popular breakfast for millions of Spaniards… just plain and simple … bread and tomato. Pan tumaca is a recipe invented in Catalonia but according to the www it was probably brought there by Andalusian emigrants. There is just something about the Spanish, the Italians and the Greeks … they have a unique gift of turning the mundane into the fabulous and the dull into something truly delicious.

You see my very good friend chef Louis now lives in Spain – I was heartbroken when he moved to Castellón de la Plana near Valencia a few years ago – it felt like a part of me has gone with him. This past December we had the chance to meet up and spend a few magical days together. Just catching up again with him and his adventures was the most wonderful gift – to laugh, talk and cook together just like in the old days. Spain is now Lu’s new home and he gave me such insights about the real Spanish traditions and their infective passion for food.

The first breakfast of our holiday was this traditional Spanish breakfast – a slice of toasted bread + grated tomato + the best olive oil + maldon salt. No butter – just that. I was a little taken aback as Louis and I, given our collective South African heritage are kinda used to the big breakfasts… you know greasy fry-ups and perhaps even a mixed grill of sorts from the braai the night before… but after my first bite of this tapas-style-pan-tumaca, my anticipation for a sumptuous breakfast dissipated into complete contentment … I was converted! There was bliss to be found in its simplicity and the rudimentary sophistication of this dish.

tomato spanish dessert

However, with everything in life, Lu reminded me that there were a few good rules to follow …

• You can toast the bread if you like, but it is not compulsory
• The tomatoes must be red-ripe + fresh + plump
• Grate the tomatoes [that is what we did] – but the traditional way is to take the tomato and rub it over the one side of the slice of bread
• Use the best olive oil you can find or afford and drizzle over the tomato
• Use Maldon salt to finish the dish
• Some people like to rub garlic before adding the tomato to the bread
• And …Always cook with passion and love – no matter how basic the dish

… And there you have it. Olé!

grated tomato

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apple + white chocolate + fennel + pistachios = an extraordinary treat

apple + white chocolate + fennel + pistachios = an extraordinary treat

happy new year everyone, wishing you all the best of everything for 2013. here is something easy and so delicious – it has some of my favourite ingredients and the fennel just makes this an extraordinary treat – love anél

apple white chocolate pistachio snacks with fennel

Apple white chocolate pistachios and fennel snacks

White chocolate and pistachios

Pistachio nuts

 

apple + white chocolate + fennel + pistachios = an extraordinary treat
 
Prep time
Total time
 
Author:
Serves: 2
Ingredients
  • 125g Dried apple rings
  • 100g White chocolate
  • 20g Pistachio nuts
  • 1T Fennel seeds
Instructions
  1. Place apple rings on a tray.
  2. Melt chocolate in a bowl over simmering water.
  3. Paint each apple ring with some melted chocolate and sprinkle with pistachio nuts and fennel seeds.

 

 

 

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summer soiree + hangovers + the deconstructed bloody mary

summer soiree + hangovers + the deconstructed bloody mary

A hangover is the wrath of grapes. ~Author Unknown

deconstructed bloody mary, tapas

They say that a Bloody Mary cocktail can cure hangovers – I think we all need to know this before the silly season gets underway…. But does it work? Is it fact or mere fiction?  I decided to try this one out myself – so just last week with a very hectic social schedule filling my outlook calendar I decided it was a good time to plan a good hangover and test this myth or truth.  So I attended a social function where the wine was literally on tap…  (I booked  a driver to ensure that I made it home safely), went home and decided to finish off my little experiment by rounding the evening off with a few more whiskeys – just a couple of night caps you know.  I felt fabulous that evening – did a few dances for the hubby and went to bed.  The next morning not so fabulous … what on earth was I thinking?  I am no scientist…on cue though Rick woke me up with a Bloody Mary in bed! Thankfully it was Saturday morning, but whichever way you look at it … facing a cocktail concoction that that time of the morning can scare even a full-time professional drinker!   For some crazy reason, I had to finish what I started, so with eyes wide shut, I tilted the head and knocked-back the Bloody Mary thingy.   I lay about curiously waiting for this healing elixir to do its curative work.  An hour later, no change, I still felt 10 000 hammers in my head.  This Bloody Mary was clearly nursing somewhere else – or had taken the day off.  It was – and is in my opinion a myth.    I do know that  scientific experiments are verified by a series of tests, so to be fair I decided to take this test to the next level.

If the Bloody Mary did not do its work in a cocktail glass perhaps the sum of its ingredients would be a better tonic if they were deconstructed. I took a cherry tomato injected it with a few drops of green tobasco, then I took a short shot glass of vodka and placed it adjacent to a bowl of salt.

deconstructed Bloody Mary , tapas

The regimen is then to dip the tabasco infused tomato into the vodka and then douse it in the salt and pop it in your mouth.  I added a bean for some protein and then a celery stick for the more traditional version.  It is just so fab.

Did this cure my hangover? I reckon that you will have to go through quite a few kilos of   tomatoes before this deconstructed Bloody Mary will make some sort of dent on a decent hangover.

So my deconstructed Bloody Mary may not be the cure for hangovers but try it – it will definitely be the showstopper at your next summer soiree or cocktail party!

Roll on summer!

the deconstructed bloody mary
 
Author:
Ingredients
  • Cherry tomatoes
  • Vodka
  • Maldon salt
  • Green tobasco
  • Butter beans or celery sticks cut into 2.5cm pieces (optional)
  • Injection needle
  • Tooth pics
Instructions
  1. Inject a few drops of green tobasco into each tomato.
  2. String a tomato and a butter bean onto a toothpick. Repeat (depending on how many you want to ingest).
  3. Pour some vodka into a bowl and salt into a separate bowl.
  4. Now dip the tabasco infused tomato into the vodka and then douse it in the salt and pop it in your mouth.

 

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chilli popper cigars = hot + easy … the way I like things

chilli popper cigars = hot + easy … the way I like things

chilli popper cigars=hot + easy … the way I like things

I like some things in life hot and easy – like my husband 🙂 and then these easy to make hot chilli poppers! The ever popular chilli + cheese has to be up there as one of the best combinations that goes well with a cold beer or two …

But chilli poppers on the whole are quite messy and tricky things to make as they tend to ooze out of their casings – so I decided to put all the ingredients in a spring roll wrapper and roll it up snuggly into a chilli cheroot of sorts. To make it even easier I used already cut chillies – you know the ones with that sour, tangy taste – and some white cheddar cheese. This is easy, no fuss and you can put this on a plate in no time … hot + easy + yummy …

Watch me make this by clicking here.

chilli popper cigars=hot + easy … the way I like things

chilli popper cigars

jalapeño poppers

 

chilli popper cigars = hot + easy … the way I like things
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • Spring roll wrappers – you can buy these at any Chinese supermarket
  • White cheddar cheese – cut into 1.5cm x 1.5cm x 7 cm oblong lengths or chunks
  • Pickled jalapeno peppers – the sliced up ones – drained and dried on a paper towel
  • Cake flour mixed with a bit of water into a paste
  • Oil for frying
Instructions
  1. Take one wrapper and add a chunk of cheese to the wrapper, add a few chillies and roll-up (see diagram below). Use the flour paste on the seams of the wrapper when you fold it up. It will keep the popper together and it will also prevent the cheese from escaping or oozing out.
  2. Fry in oil at 185°C for 4-5 minutes till golden brown.
  3. Let it cool down, poor yourself a cold beer, a cider or champers if you wish and tuck in.

 

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