Tag Archives: Italian Club

Say Cheese! Fair to take place this weekend

Say Cheese! Fair to take place this weekend

Artisan cheesemakers from across South Africa will attend this year’s Say Cheese! Artisan Cheese Fair on 30 September and 1 October at the Italian Club, Milnerton. The brainchild of well-known foodie Miki Ciman, this premier cheese event will bring together cheesemakers and cheese lovers, bakers and brewers, and all things spicy and nice.

Photo credit: Klein River Cheese

Photo credit: Klein River Cheese

I am going to miss Miki this year (she passed away a few months ago), her daughter Kiki Ciman-Frauenknecht says: “Last year’s event was hugely successful with excellent feedback from both exhibitors and visitors. This year’s fair promises to again be a cheese-lover’s paradise, showcasing the extraordinary local talent we have in South Africa. Many of them are small producers who rarely travel outside their areas to market their cheese and some produce the country’s rarest cheeses.”

Tickets will be available at the door at a cost of R90 for adults, R55 for pensioners and scholars aged 12 to 18 and kids under twelve enter free. For further information, please email Kiki at saycheesefair@gmail.com or phone Elize Nel on 072 795 4214.

Miki we are going to miss you so much

Miki we are going to miss you so much

Comment on this Post

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.

SONY DSC

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!

SONY DSC

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.

Comment on this Post