Tag Archives: Cheese

#lowcarb Italian feast with #shareGalbani

#lowcarb Italian feast with #shareGalbani

gioie della tavola – the joys of the table

Italian Meatballs #lowcarb

The Italians know best when it comes to food and family. As a nation, their history, their customs and their love of family seems to have been forged around the dinner table. There is something so unique and so special about their traditions that I often feel that somewhere in my heritage or a previous life I must have been part Italian. When it comes to food, there is simply nothing better than sitting around a table with friends or family sharing a day filled with good food and wine – just like the Italians do.

Family

Being on low-carb food regimen (…yes we are still going strong), you may think that preparing an Italian feast may prove a little tricky with all the pasta, gnocchi, bread and the likes. But as I gleefully found out that with the right cheese in hand and a touch of creativity, you can make a three course feast that is as good as any Italian mamma’s lunch.

Low-carb pizza
For starters, I had to create something that in a way imitated bread or pizza. I made a low carb base from cauliflower topped with generous pieces of Galbani’s fresh mozzarella. The cauliflower base was both crispy and extra cheesy, and the topping of salty pancetta mixed with the scented basil provided the perfect ‘antipasto’ for my Italian feast. Click here for how to video!

Low carb pizza

Cheesy meatballs with tomato sauce
Moving onto the main dish, I know that nothing beats a good, homemade Italian meatball served on a bed of pasta. I added grated Galbani mozzarella cheese to the meatballs. Instead of pasta I replaced this with zoodles. For those not in the know – and watching their waistline, zoodles are uncooked strips of zucchini and the perfect healthy replacement for pasta. Just ask your local supermarket for a supply as most stock them these days.

Low carb spaghetti and meatballs

Pears and figs with honey and lemon scented mascarpone
For dessert I kept it simple with whole pears and figs poached in a cinnamon and vanilla syrup. I flavoured the Galbani mascarpone with a dash of lemon juice. The fresh fruit paired brilliantly with the lemony mascarpone; it was subtle yet a little tangy.

Pears-and-figs-with-lemon-scented-mascarpone

It was a special and delightful kind of feast…and such a beautiful way to celebrate with friends and familia.

Saluti.

Low-carb pizza
(makes three small pizzas)
800 g cauliflower
3 large eggs
30 ml parsley chopped
250 ml (1 cup) Galbani mozzarella cheese, grated
75 ml (+- 1/3 cup) parmesan, grated
2.5 ml salt
2.5 ml ground black pepper
9 slices pancetta, crispy fried
250 ml (1 cup) Galbani fresh mozzarella, torn
15 tomatoes on the vine
olive oil
handful fresh basil
handful rocket
maldon salt

Preheat the oven to 200 °C. Chop cauliflower up in smaller pieces and blitz into a “rice” like texture in the food processor. Place cauliflower into a big bowl and cook (uncovered) in the microwave for 10-12 minutes, depending on the strength of your microwave. Once cooked, allow to cool for a few minutes. Scoop cauliflower into a cheesecloth or clean dishtowel and squeeze as much liquid out as possible. The more liquid you get out, the crispier the pizza base will be. Put the cauliflower back into the bowl and add the eggs, parsley, grated mozzarella, parmesan, salt and pepper and mix well. Divide mixture in three to form three basis. Pat dough down into a baking pan on a sheet of baking paper. Make sure not to make your bases too thin. Bake for 15 – 20 minutes.
Take out and add the pancetta, mozzarella and tomatoes. Pop it back into the oven for a further 10 – 15 minutes or until the cheese is melted. Give it a good drizzle of olive oil and finish with some basil, rocket and maldon salt.

Cheesy meatballs with tomato sauce
Meatballs
500 g mince
1 onion, chopped
1 medium carrot, coarsely grated
170 ml (2/3 cup) Galbani mozzarella, grated
1 egg
handful of finely chopped parsley
1 garlic clove, grated
5 ml salt
2.5 ml pepper
5 ml psyllium husks (you find this at any good grocery store)
Tomato sauce
200 ml extra virgin olive oil
8 garlic cloves, whole
handful fresh basil
900 g Rosa tomatoes
salt
black pepper
Zoodles
500 g courgette noodles, cooked as per packet instruction (I prefer it raw)
olive oil
handful of Galbani mozzarella, grated

Mix all the meatball ingredients very well together, form into golf ball sizes. Set aside
Add the olive oil, garlic and basil leaves to a large pan. Heat very slowly on low-medium heat – we want to infuse the oil with the garlic and basil. Infuse for about 5 minutes –don’t burn the garlic. Add the tomatoes, turn up the heat to about medium high and cook for +- 20 minutes without the lid. You will see the tomatoes will start to burst open and infuse with the olive oil. Season generously with salt and freshly grounded black pepper. Add the meatballs and cook another 20 minutes or until done. Stir carefully now and then but don’t break meatballs. Scoop courgette noodles in a large serving bowl and top with the meatballs and sauce, finish with a drizzle of olive oil and grated mozzarella.

Pears and figs with honey and lemon scented mascarpone
3 lemons, zested and juiced
250 ml honey
3 cinnamon sticks
seeds of one vanilla pod
1 L water
6 pears, skin on
18 small fresh figs, skin on
250 ml Galbani mascarpone
pinch of salt

Place the lemon zest, honey and cinnamon sticks, vanilla seeds and water in a pot and bring to boil. Add the whole pears to the boiling liquid and turn down to simmer. Let it poach until the pears are soft (about 45 minutes). Switch off the heat. Add the figs for only three minutes to the hot liquid. Transfer the fruit into a serving bowl. Continue cooking the liquid until a thin syrup. Discard the spices and pour over the figs and pears. Mix the mascarpone, the juice of the three lemons and salt together (I used all the juice, but taste till you like the it). Serve dollops on the fruit.

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the président of cheeses

the président of cheeses

The other day I received a basket full of cheesy delights accompanied with a very clever name tag: Anél Potgieter for Président. You see Simonsberg cheeses will officially be adopting the Président branding but rest assured, it is only the name that is changing – you can still enjoy the same great taste and quality of the products you have come to rely on over the years to make your favourite dishes.

President Cheese

I immediately grabbed some ProVitas and topped it with the Smoked Salmon Cream Cheese – delicious!
Version 2
The Creamy Blue Cheese is so tangy and strong and worked brilliantly with my glass of whiskey. Yes, I love a good scotch and a good blue cheese and these two are in my eyes a perfect pairing. 🙂
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I grated some Mature Cheddar and added that to a beef broth. It melted in the broth and gave it an extra layer of flavour and texture. And what is better than melted cheese?
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The camembert is still lying in my fridge, but Président sent me a recipe card for baked camembert with caramelised walnuts. It is on my to do list – I took a pic with my cellphone to share with you.
Have a great cheesy week everyone.
x
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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 universe + marcus wareing

the universe + marcus wareing

Doing what I do best is lying in my sun-kissed bed on a Saturday…with a gorgeous chef…

This past Saturday I was in bed with Marcus Wareing … paging through some of his recipe books. He is an adventurous and genius chef. I decided to cook for Marcus and do my best to impress him with something cheffy and spectacular, you know, something out of this world …almost cosmic.

{This recipe was inspired by an ingredient list I received from Pick n Pay for their freshlyblogged challenge #7 competition}

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So I set about recreating a culinary universe. The deep red tomato passata casts a nebula cloud, the rice and Gruyere ball is the moon whilst the bacon soil reflects the milky way of stars. The braised leeks are shooting stars falling from a distant galaxy and the butternut terrine is representing my layered personality all tightly packed into a cube of energy, shaped by the forces swirling around it. The tomato passata, bacon and thyme tie everything together into an alluring stream of cosmic energy and intrigue. Marcus, I made your butternut terrine but made it my own with burnt butter, cooked bacon fat and thyme.

I am always amazed what you can do with the simplest of ingredients. With just rice, butternut, leeks, tomatoes, thyme and bread – I created the universe. Who would have thought it Marcus?

Tips for making bread crumbs without a food processor
Put slices of bread (fresh or stale) on a rack and put it in the sun for an hour or two.
Then great it with a grater or just rub it between your hands – it will crumble easily.
Keep in an airtight container.
Breadcrumbs freeze very well.

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bacon soil
 
Author:
Ingredients
  • 250g bacon, finely sliced into small cubes
  • 1 Tbsp butter
Instructions
  1. Fry the bacon on high heat until crispy.
  2. Put on a paper towel to drain and set aside.
  3. Keep the cooked bacon fat. We are using it in the butternut terrine.

 
butternut terrine
 
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Ingredients
  • 350 g butternut top, thinly sliced with mandoline slicer
  • 2 Tbsp cooked bacon fat
  • 80g butter
  • 3 big twigs of thyme
  • Salt
Instructions
  1. Preheat the oven 180 °C.
  2. Place the butter, thyme and bacon fat in a small saucepan and bring to a gentle simmer for 10 minutes. Allow the butter to turn a slightly brown colour and the thyme to infuse. Pass through a sieve.
  3. Layer the butternut in a silicone baking dish approximately 6cm x 15 cm, brushing each layer with melted butter and a sprinkle of salt.
  4. Bake in the oven for 45 minutes, pressing down 4 times throughout the baking process, then remove and chill in the fridge. When completely cool, cut into small cubes.

 
gruyere balls
 
Author:
Ingredients
  • ½ cup Spekko rice
  • ½ tsp salt
  • 1 Tbsp butter
  • 20g Gruyere cheese, finely grated
  • 1 egg, beaten
  • Bread crumbs – add some seasoning in the crumbs
  • Oil for deep frying
Instructions
  1. Cook the rice as per packet instruction but stir regularly when cooking. You want mushy/ sticky consistency (you don’t want fluffy rice). If need be add more water. Set aside to cool down.
  2. Roll the parmesan cheese into 12 small grape size balls.
  3. Take the rice and form a ball. Add a Parmesan ball in the middle.
  4. Roll in egg and then in bread crumbs.
  5. Deep fry until golden brown.

 
tomato passata
 
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Ingredients
  • 1 can PnP chopped tomatoes
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 1 big sprig of thyme
  • ¾ tsp salt
Instructions
  1. Add all ingredients in small pot and simmer 15 - 20 minutes until thick consistency.
  2. Taste for seasoning.
  3. Pass through a sieve and set aside.

 
braised leeks
 
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Author:
Ingredients
  • 2 Tbsp butter
  • 1 large leek, peeled and cut in two and then halved length ways
  • 1 sprig thyme
  • 2 tsp wine vinegar
  • 50 ml chicken stock (I used NoMU)
Instructions
  1. Heat the butter in a frying pan, add the leeks and thyme and braise for about 5 minutes.
  2. Add the vinegar and stock cook for another 10 minutes.

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mac + cheese + tomato sauce = no frills + no fuss + just eat

mac + cheese + tomato sauce = no frills + no fuss + just eat

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This one is quick + easy and been a firm family favourite through the years. I remember sitting around the kitchen table, the radio playing in the background (there was no TV in those days)… My dad saying grace and thereafter mom bringing in this big baking tray full of steaming mac + cheese.

We did not have the fancy or posh mac and cheese – there was no bacon, no mushrooms, no cream etc … our mac and cheese came straight out of the Kook and Geniet and straight out of the oven. The basic ingredients are milk, eggs, macaroni and cheese. It’s the baked version that you can cut in blocks. We used to just get these blocks on our plates and in the middle of the table was a bottle of tomato sauce – and that was it for us … heaven.

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So today I took the same recipe my mom used and tweaked the ingredients to suit my adult taste buds. When it came to the tomato sauce I had to make a few changes – I fried some plump delicious rosa tomatoes in olive oil, added tomato sauce and fresh basil. Its still my  mom’s mac + cheese + tomato sauce – with a little twist. Life seemed much more simpler then. At least I can say that this recipe has remained simple and easy … give it a go.

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mac and cheese

 

mac + cheese + tomato sauce = no frills + no fuss + just eat
 
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Author:
Serves: 6
Ingredients
  • 1L Milk
  • 5 Eggs
  • 3t Mustard powder
  • 1t Salt
  • ½t Black pepper
  • 3 Cups of grated cheese
  • 4 Cups of cooked macaroni
  • Tomato sauce
  • 250g Rosa tomatoes - cut in half
  • 1T Olive oil
  • 80 ml Water
  • 1t Sugar
  • 250ml Tomato sauce
  • Salt and pepper for seasoning
  • 1 handful of fresh basil leaves – shredded
Instructions
  1. Preheat the oven to 160°C.
  2. Mix the milk, eggs, mustard powder, salt and pepper all together. Then add the cheese and cooked macaroni.
  3. Butter a baking dish well and add the mixture and bake for 1 hour.
  4. For tomato sauce: Heat the olive oil and fry tomatoes till the pan is quite dry. Add the water and cook again till quite dry.Then add the sugar + tomato sauce – heat through. Finally add the fresh basil + season to taste + serve with your mac + cheese.

 

 

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longing for braaibroodjies + sunny skies + chevrolet

longing for braaibroodjies + sunny skies + chevrolet

Watch me make braaibroodjies by clicking here

Braaibroodjies

Will the real Braaibroodjies please stand up? Everyone in South Africa loves braaibroodjies. They are just one of those “must haves” at any braai. However, despite the boastings of the braaimaster ( usually male with lager in hand) … these normally end up being:

A: burnt
B: soggy
C: tomato + onion = not cooked
D: cheese = not melted
E: all of the above.

So how do we ensure that these traditional toasties are:
A: not burnt
B: crispy
C: cooked tomato + onion
D: with melted cheese
E: all of the above?

Well I have a few sneaky tricks up my sleeve – use them or lose them as they say but do so at your own peril … but I can assure you that if you follow these tips you will have the perfect braaibroodjies every single time … And put any gloating braaimaster in awe of you for life …

Braaibroodjies

Braaibroodjie Tips

1. Butter one side very lightly (not both sides).
2. Cut the onion into thin big round slices – keep the circles whole and pack on the one buttered side of one slice.
3. Then add the thinly sliced tomato circles – sprinkle with salt and pepper. You will note that I place the tomatoes in the centre of the sandwich filling – this prevents the broodtjie from becoming soggy.
4. Grate strong cheddar and generously sprinkle over the tomato and cover with the other slice of bread. Make sure you cover all of the tomato slices with cheese.
5. Put a griddle rack on a baking tray and put the sandwiches on top of that – then while the rest of the braai is on the go place the sandwiches in the oven at 100°C to bake for +- 1 hour – it will crisp the bread up and it will cook everything slowly.
6. Then after everyone has braaied and the coals are low – pop them onto a braai grid and allow to toast until they are browned on both sides! Depending on how hot your fire or coals are you will need to watch these carefully as they can toast quickly enough.

Some people like to add all sorts of other condiments like chutney etc to their broodjies … for me some things need to be kept simple like it was in the old days of braaivleis, sunny skies and Chevrolets.

Braaibroodjies

Braaibroodjies

Ingredients
Sliced bread
Butter
Onion
Tomato
Cheddar cheese
Salt and pepper

Method
As above

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smoked potato + vintage cheese and friendships

smoked potato + vintage cheese and friendships

“It made me realise once again that food + blogging brings people together – it cements the deepest friendships and this is what the culinary society and life is all about. Sharing our knowledge and sharing our food around the table or swimming pool – anél”

smoked potato and vintage cheese

alain passard lesson # 3 : never underestimate a vegetable.

It was unusual yet one of the most distinctive taste experiences of my life. Chef Alain Passard served up a simple flambéed smoked potato accompanied by a slice of Moelleux du Revard cheese – that was it – nothing less and nothing more. To me, it was sheer genius serving a potato as the starch with the cheese course {no biscuits or bread}. Not only surprising and crazy to the taste buds – but also absolutely perfect!

Back in the RSA I decided to smoke my first potato and serve it with a vintage mature cheddar {for this recipe I used Simonsberg Vintage Mature Cheddar}.

The first person I rang up to give me some direction {and instructions I might add} to the smoking process was my friend and fellow blogger Barry. Firstly he thought I was crazy – “you want to smoke what?” – in the end the adventurous nature of this challenge intrigued both of us.

Barry arrived all chipper one Saturday morning along with all the goodies – the smoker, the ‘saagsels’, a fresh salmon, a bottle of bubbly and a few beers. Well, we spent a wonderful day together smoking all sorts of edibles – potatoes, salmon and sausage. We all know that it is tough here in Africa, so one always needs to temper this with plenty of laughs, chilled liquid refreshments while languishing under the splendor of the African sunshine.

It made me realise once again that food + blogging brings people together – it cements the deepest friendships and this is what the culinary society and life is all about. Sharing our knowledge and sharing our food around the table or swimming pool.

smoked potato and vintage cheese

Method and ingredients: Peel and steam your potatoes until cooked – do not overcook. Smoke the potato for 15 minutes in a smoker + then flambée it in a dash of brandy just before serving + serve with a slice of Simonsberg Vintage Mature cheddar + sprinkle with some maldon salt and course black pepper. If you want a stronger smoke taste serve with smoked maldon salt. {PS. It is important to accompany with shavings or wedges of strong cheese so that it can match the deep smokiness of the potato}

Wine: I also wanted to wash this unusual offering down with the perfect wine –so I phoned Nic van Wyk from Diemersdal {he was on the set of the new cooking show Kokkedoor} to ask him what he would pair with this specific dish – without so much as a hesitation his response was the Diemersdal Chardonnay Reserve.

Win: To win a Simonsberg Cheese hamper and 2 bottles of Diemersdal Chardonnay Reserve please click here.

smoked potato and cheese

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a simple cabbage greek salad + alain passard = veggie perfection

a simple cabbage greek salad + alain passard = veggie perfection

“If you enjoy reading my blog please vote for it in the Eat Out Best Local Food Blog Award by 1) clicking on this link {eat out best local food blog award} 2) and casting your vote at the bottom of the Eat Out web page.”

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Lesson #1 Alain Passard – Elevate vegetables to the main course. Respect them. Love them.

Cabbage Greek Salad … Just recently, I was fortunate enough to meet and eat at a Parisian restaurant owned and run by one of the best chefs on the planet – and one of my great food heroes. The place was L’Arpege + 3-Star Michelin Restaurant and the chef was none other than Alain Passard!

Having lunch at one of the top restaurants in the world turned out to be a very emotional day for me as we made our way through 13 courses of what can only be described as an expedition to some sort of culinary Nirvana. This was not a sampling menu, it was 13 courses of considerable portion of food.

In order to give fair justice to the skill and care that was taken in serving each course, I intend discussing (or is it dissecting?) various elements of this extraordinary experience over the next few weeks. The sum of which continues to jolt my brain and senses in the most wonderful of ways. More of that later but back to Alain…My hubby and I sat down just on midday and only left the restaurant four and half hours later. It turned out to be not just a meal but more a journey enticing discoveries. It was an explosion of the senses on all fronts from tantalizing the palate, to engaging the brain, to touching my heart. It was all of these things.

Then out of nowhere and so very casually, Alain Passard himself appeared in front of us… and so charmingly and non-chalantly introduced himself. He stood humbly before us wanting to know where we were from and then thanked us for making the effort to eat at his restaurant. Could you believe he thanked me!! I was speechless. He said that if I wanted to know anything, I must just ask him. He was most amused by my little black notebook. It is that little notebook that I take everywhere with me jotting down my thoughts and different food experiences. Alain then just said the following “eat slowly and enjoy every bite, try to stay till dessert because I have a surprise for you” and before you could offer a shy stammer of awe and appreciation he whisked himself back into his kitchen. *more about the surprise and what he meant in a later blog*.

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In between the courses that followed he came out to serve us … how amazing was that!! I was in dreamland and I think for the first time in my life, I was beyond speechless. What I took away from this restaurant and this genius of a chef was that you need to live and practice the credo of this talented food maestro….remember to elevate vegetables to the main course – it is not a side dish – respect them and cook them with love.

Ok, I got a little carried away by my recollections of this exceptional outing, back to dish at hand…..
Today I have taken the often disregarded, humble purple cabbage and added it to make a greek salad the way my dear and wonderful Mediterranean friend Thea Maroela taught me. Thea is +- 79 years old now and lives in Cyprus. Thea always made this particular Greek salad with white cabbage and I used to often eat this salad at Thea’s house with fresh bread and a tumbler of white wine – which Thea always kept in a bottle under the sink for me as she herself did not drink. This dish is a “must make”. It’s fresh, inspiring and delicious.

Note to self: Add to bucketlist – Visit Thea in Cyprus again. Book table and eat again at any restaurant owned by Alain Passard.

Recipe
This recipe has no measurements in terms of ingredients…it is only dependent on the quantity of ingredients you have in your fridge.

a simple cabbage greek salad + alain passard = veggie perfection
 
Prep time
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Author:
Ingredients
  • Note
  • This recipe has no measurements in terms of ingredients…it is only dependent on the quantity of ingredients you have in your fridge.
  • Ingredients
  • Red cabbage – finely sliced
  • Tomatoes
  • Cucumber
  • Olives
  • Onion
  • Feta cheese
  • Dressing
  • Good Olive oil
  • White vinegar
  • Salt + black pepper
Instructions
  1. Mix all the ingredients together.
  2. Pour generously with olive oil and then some vinegar, add the salt and pepper and mix well in a bowl before you dish it up.
  3. Serve with fresh bread.

 

 

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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
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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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guava + camembert + beetroot-rhubarb-fig-balsamic chutney = easy delicious snack

guava + camembert + beetroot-rhubarb-fig-balsamic chutney = easy delicious snack

guava + camembert + beetroot-rhubarb-fig-balsamic chutney=easy delicious snack
At the recent Bloggers Indaba we received amazing goodie bags and one of the items in the giveaway was a Beetroot-Rhubarb-Fig-Balsamic-Chutney from Pick and Pay. I love rhubarb and figs and knew that I was going to love this chutney. Once back home, I tasted some of the chutney and it was just yummy. By chance there was also a punnet of beautifully ripe guavas staring at me from my fruit bowl on my kitchen table. I got thinking….one slice of ripe guava, a good chunk of camembert and topped with the chutney and coriander leaf or two. Wow…a kind of explosion of different, tropical tastes… again an unusual combination but oh so good…fresh and fun…you will be a fan too…try it!

I don’t have specific measurements or recipe – just buy the mentioned ingredients, poor yourself a glass of wine + slice + play + enjoy!

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