Homemade Heaven

Carrot and Corn Fritters

2013-03-07T08:02:00.000+02:00

This has been a hectic month. I have started a new business, Property Supervision.
After 15 years of working for the same company - I am venturing out on my own, to make my own path in the business world.

As you can imagine, food blogging has had to take a step aside, while I made all the plans and preparation for my big life change. I have however been cooking some really good meals lately, but there just hasn't been time to photograph, style, write and post about them.

I do have one jewel I have been desperate to share with you and I know you'll love the budget friendly and simplicity of this dish. For those with small children, I can vouch it is a big hit with them too.

Carrot and Corn Fritters

2 Cups Cooked and Mashed Carrots
1/2 Cup of defrosted Frozen Sweetcorn
2 sliced bread, dampened and crumbled
2 Tablespoons of Flour
2 large Egg
1 Tablespoon sugar (optional)
Salt and Pepper to taste.
Oil for frying

Mix all the ingredients together.
Allow to cool in the fridge for 1 hour.
Heat oil to medium high heat.
Make patties from the carrot mixture and fry until golden brown on each side.
Don't be tempted to "play" with them too much while frying, they will fall apart.
Fry on one side, then flip over and fry the other side.
I served mine with a cucumber and yogurt raita.

Almond Butter Biscuits

2013-02-07T18:59:00.001+02:00

This week has brought many changes to Homemade Heaven life. I am starting on a new career path at the end of this month, which after 15 years at the same company, is daunting to say the least.

I have been very busy on social media, researching and putting together business plans, before we launch my new business. All this besides finishing off my current job.

Staying normal at home is hot work, Cape Town has had a 2 week heat wave, so keeping it cool physically and emotionally is almost a full time job in its self.

Almonds are one of the most nutritious of all nuts.They are low in saturated fat and contain many other protective nutrients, said to protect against cardiovascular disease and even cancer. They also build strong bones and teeth. Still trying to find if they can calm my nerves though.

All that aside, these biscuits taste very good indeed and are wonderfully crispy and nutty. The almond flavour comes through as nutty and not like marzipan. My little grandson loves them too - his endorsement is "more", which means "don't think only one is going to work for me Granny!".

Almond Butter Biscuits

125g Soft Butter

125g Almond Butter

100g Sugar

1 egg

5ml Vanilla Essence or Extract

170g Flour

50g Cornflour

>50g Chopped Almonds

3ml Bi-Carb

3ml Baking Powder

Preheat the oven to 180°C and grease 2 baking sheets.

Beat the butter, almond butter and sugar until light and creamy.

Add the egg and the vanilla.

Sift in the flours, bi-carb and baking powder. Mix well.

Stir in the chopped almonds.

Roll into walnut sized balls and place on the sheet. Flatten with your fingers.

These biscuits do spread a little, so don't place them too close together.

Bake for 12 - 15mins until they are golden brown on the edges.

Almond Butter Biscuits

RIVIERZICHT RIVER RESORT

2013-02-04T15:13:00.000+02:00

The weekend after I arrived home from travelling round the world, I spent enjoying the beauty of the Western Cape at Rivierzicht River Resort.

There are so many words that I could use to describe this peaceful piece of heaven on the Breede River, but nothing will prepare you. Visit their website here

I'll share my photo's from the weekend, they speak for themselves.

From Route62.com
"Rivierzicht Resort is situated right next to the Breede River. Our river resort offers two double and two single bedroom self catering cabins, 8 bush camp tents & 15 camping sites on the Breede River, you will find a lapa with braai facilities that invites you to join in the friendship fires of the evening.

Treat yourself to the luxury of camping in style and you'll find the Breede River best suited for enjoying fishing, canoeing, bird-watching, swimming and hiking or horse-riding in the area"

Peppermint Crisp Ice-Cream

2013-01-30T21:30:00.000+02:00

I spent Christmas in Australia, Rockhampton - Queensland to be exact.

Until now I thought Hell was a really hot place place deep under the earth, where evil people spend eternity burning and gnashing their teeth.

Rockhampton has a special tourist attraction for those wishing to experience the heat of hell, without being surrounded by pesky evil people and those with irritating teeth gnashing issues. It also has the added advantage of being only 20 kms from the sea and you don't have to go far (usually at least 3 rooms in your home) to find an air conditioner!

There are some strange customs in Australia. I say strange, because if your tried them in South Africa, you would be sent to hell, or at least told to pack your suitcase and make a quick start.

One of the strange things is that everyone takes off their shoes when they enter the house. It blows my mind when I think of some of the people I know walking bare foot on my floors - I still enforce the 5 second rule when I drop food. Obviously the 5 second rule would fall away pretty smartly, especially if you're as privileged as me to have 2 teenage boys in the house - using my floors.

My sister understood my dilemma and was very accommodating, as sister's are. A special new friend I made, actually kept her shoes on during my visit, as she understood that I just hate being without shoes, no matter how clean the floors are. No offense, I will wear slippers if you provide them.

Anyhow, back to being hot as hell - just prettier and with much nicer people. Rockhampton has great fishing and people really take advantage of spending time out on the water in their little boats (call tinnies). I spent the morning fishing and crabbing for mud crabs (they live in the mud, not taste like mud).

The mud crab is Queensland's largest crab and one of five species found in the area. Unfortunately the 2 we caught (with crab pots) had to be thrown back. Only males larger than a certain size can be caught and no females may be taken out at all.

Crocodile Ribs

Like I said yesterday I got to eat some amazing food, even the crocodile ribs. But there are things in Australia which you just have to live without (unless you can get to the South African shop, which seems an institution any place more than 2 South Africans have emigrated to.) One such treat is Peppermint Crisp. How sad is that? A whole nation of people never knowing the delight of drinking milk through a Peppermint Crisp, no church bazaar with Auntie Sarie's Peppermint Crisp tart? All I can say is "Ag Shampies".

This last week in Cape Town has been pretty close to Rockhampton hell. But lucky for us we have Peppermint Crisp and an ice cream maker. So I pulled out all the cheating tricks I could find and made a really good ice cream, that I think even an Australian might like!

Peppermint Crisp Ice Cream

1lt Ready made custard
250ml Cream
10ml Mint essence ( I like the Butter mint essence)
100g of Peppermint Crisp chopped.

Mix the first 3 ingredients together and chill in the freezer for 2-4 hours.
After about 2.5 hours, whisk up the mixture, just to ensure you don't get any crystals.
Follow the instructions on your ice cream machine, or continue with the manual method of beating the freezing ice cream until it is almost frozen.
Add the chocolate before mixture is completely frozen.
Serve with a little extra Peppermint Crisp crumbled on top.

That's good mate!

Pecan Pie a Trip round the World

2013-01-29T08:08:00.000+02:00

Well, what an adventure Homemade Heaven has had. I don't want to brag too much, but that would be impossible after the grand time I just had.

I spent the last month travelling around the world. I got to see my sister and brother - in -law and meet my new grand niece and my nephew in law in Australia. I also met some amazing people, new family and experienced life in HD full technicolour. It was a blessing to be with my family, everyone is so special to me and I wish we didn't have to wait 12 years between visits!

In Australia, I ate honey and soy marinaded crocodile ribs and caught my own dinner (thankfully not the crocodile)!

If that wasn't enough, I then moved on to Los Angeles. I dined at some of the best restaurants in the city, including Red O Restaurant, Mexican Cuisine by Rick Bayless. I have found the food I want to eat for the rest of my life - tamales.

I tried real burgers, sweet potato fries, Red Velvet Cheesecake (from the Cheesecake Factory), King crab and hot dogs - just to name a few. And just in case you are thinking, yes I did pick up lots of weight, but every bite was worth it!

To celebrate my return I used my authentic American pie dish, which I was so excited to find in a kitchen store. Watch this space for more American Pie recipes - Pushing up Daisies!

This recipe is not traditional, as it does not contain corn syrup. The reason for that is that I have just finished watching this video Sugar: The Bitter Truth. It is rather long, but will certainly change your thoughts on corn syrup and fructose forever.

Pecan Pie
1 unbaked 9″ pie shell
1 cup brown sugar
1 Tablespoon flour
2 eggs
2 Tablespoons milk
1 teaspoons vanilla essence
1/2 cup butter or margarine, melted
pinch of salt
1 cup chopped pecans

Directions
Preheat oven to 180 degrees C.
Sprinkle nuts evenly in the chilled pie shell.
In a mixing bowl, mix sugar and add flour.
Add remaining ingredients, beating very well - until all the sugar is dissolved. An electric beater is certainly a must.
Pour mixture into pie shell.
Bake until crust is golden and filling puffy but still slightly wobbly in center, about 40-45 minutes.
The filling will solidify as it cools.
Cool completely, at least four hours.
Serve with vanilla ice cream and enjoy.

All the people I have to thank that made this trip possible know who you are, but a special thanks goes to David - you know how special this was to me.

Granadilla Muffins Passionfruit Pleasure

2012-07-09T20:50:00.000+02:00

A break is as good as a holiday, except a broken heart.

I have taken a break from blogging, it has been 10 months and I am finally back - inspired and healed.

Last year was a very hard year for me, I had many personal challenges, which I have to admit, I did not handle very well. I am very blessed to have family and friends who supported me with lots of love and patience My dear husband has been a rock in my sea of turmoil. It is because of all this love that I am back - stronger, older and happier.

I have not been out of the food world however, my passion for culinary delights has remained as strong and motivated as ever. Not only that, but also my spirit of adventure and love for the outdoors is still very much part of who I am and what makes Homemade Heaven what it is.

A big addition in my life are my 2 grandsons, and I look forward to introducing them and the happiness they bring to my life.

Nathan

Aran

So, let's get down to business - Granadilla Muffins. The fruit for this recipe was from my parent's garden. My Dad being an avid gardener, produces really amazing fruit and vegetables, in such large quantities, that they are completely self sufficient. They are also able to give large amounts away to lucky friends and family (like me).

In deference to my Dad's love for granadilla and the bounty of his garden, I made these sweet treats.

Granadilla Muffins.....Passion Fruit Muffins

Granadilla Muffins

Makes 12 Muffins

1½ Cups Self Raising Flour
½ Cup Plain Flour
½ Cup Sugar
1 Egg
1 Cup Milk or Buttermilk or Plain Yoghurt
¾ Light Vegetable Oil
Pulp from 6 Granadillas
Extra Coloured Sugar for Sprinkling (optional)

Pre-heat the oven to 200ºC.
Grease and or line with muffin papers a muffin tin of 80ml capacity cups.
In one bowl sift together the flours and add all the dry ingredients.
In a second bowl mix together the wet ingredients, including the fruit.
Make a well in the centre of the flour bowl and gently combine the wet and dry.
Mix only until the flour is moistened - it will be a lumpy batter. DO NOT BEAT.
Divide the mixture equally between the 12 muffin cups.
Sprinkle a little coloured sugar on each muffin (optional)
Bake for 20 -25 minutes until golden brown and cooked through.
Allow to cool and enjoy.

Making My Way Home - Home Coming

2011-09-05T09:39:00.000+02:00

This sure has been an epic journey. The last day of this hike was as long and difficult as it has been for me the last month to get my life back to a place where I can publish this final post.

The final day started off early. As this was our second time on the Fish River hike, we were happy to know that we had 4-5 hours of easy walking, with few river crossings, before we could be sitting comfortablely at Ais-Ais relaxing with a cold beverage.

The first circle of Dante's Hell started after the cause way, when we didn't take the short cut. This resulted in a day of downward spiralling out of control. We walked for 10 hours, until we started to worry if we would make Ais -Ais before dark.By the time we got back to Ais-Ais, I had heat exhaustion and sun stoke.

I walked the last 10km with my feet in zip-lock bags, after falling in the river - boots and all!

We ended with our bodies bruised, scratched and broken - but we did finish! After a day of recuperation we were up and about planning our next hike.

I never thought that making my way home would be as hard as it was, but after all the changes I have had in the last 6 months, I am stronger, wiser and more grateful for the love and happiness I have in my life. I am truly blessed, and this I can say with an honesty which I've never felt before.

Sometimes in life you have to go through dark days and levels of hell, before you realize just how blessed you really are to have had someone, then lost them but never ever forgetting them.

"Consider your origin;

you were not born to live like brutes,

but to follow virtue and knowledge.”

Dante Alighieri

Making My Way Home - Part 5 of Canyon Diary

2011-07-21T09:38:00.000+02:00

I must apologise to those who are following the Canyon trail and have had to wait almost a week for part 5, I have had some technical problems - but I am happy to be back: "Faster than a speeding bullet, More powerful than a locomotive, Able to leap tall buildings in a single bound, Look, up in the sky!

So starting the fifth day, like each day is cold and slow going. But we have our morning rituals and each member moves around breaking camp, cleaning up, packing up and then moving out.

The fifth day is a long flat road, with the one short cut which we had decided to take. It's the short cut past "the German's Grave". But before we got there, the river had to be crossed, falling had to be done and everything in between.

"My" Short-cut Hill

I did manage to make myself the most unpopular member of our 3 man team, by insisting on a 45 minute trip up a really steep hill, which I insisted was the short cut - but actually wasn't. The strange thing is, when I was standing and looking at the hill - I so badly wanted to climb it, nothing was going to stop me. I did feel a little bad about dragging Keith and Markwin up hill on my whim, but the views from there were truly worth every step.

The Views from "My Hill"

We did find the short cut, you can't really miss it, while it's not marked, the path is very clear to see. We camped just after a big river crossing, with the 4 finger rock keeping a sharp eye over us and our campsite

Keith and I decided to try joining our sleeping bags together and see if sleeping closer would be warmer. Well that was not a good idea. If you think holding on to the duvet is an art in a bed -try putting 2 people in a bag. It ends up feeling like you are sleeping in a sack with 2 fighting dogs! Perhaps for those who can lie peacefully in their partner's arms all night it could work, certainly not us!

Advance, and never halt, for advancing is perfection.

Advance and do not fear the thorns in the path,

for they draw only corrupt blood.

Khalil Gibran

Making My Way Home - Part 3 of Canyon Diary

2011-07-18T08:27:00.000+02:00

I have spent the last two days complaining about the trials and tribulations of the Canyon, the cold water, the river that was deeper and faster than comfortable, the nights which were longer and colder than I expected. But before you start to think that all I do is complain, I will say that the Canyon after all the rain had a beauty for beyond that which you would expect in a desert.

The carpets of flowers were a highlight of my day.

I have many people comment to me about hiking and ask "Why do you do it for fun?". It's a little more complicated than just getting from one place to another, it's being in places that so few people see and experience. I feel like Neil Armstrong when he placed the first human footprint on the moon. All the training, all the pain, giving up your comfortable bed and sleeping on the cold ground - all fades when you look up and see a cliff face or a still pond with a mountain reflected in it.

Watching a sunset and then counting the stars come out. I have quoted this song so many times before, but I can't help feeling part of something that's Indescribable.

"From the highest of heights to the depths of the sea
Creation's revealing Your majesty
From the colours of fall to the fragrance of spring
Every creature unique in the song that it sings
All exclaiming Indescribable, uncontainable,
You placed the stars in the sky and You know them by name."

But I think I should explain what a day is like during a long hike.

Starting in the morning is cold and gathering everything up is a task which takes team work. Simple things like stuffing your sleeping bag back into it's bag takes time, deflating your pillow, folding your survival bag (without sand) it not quick work. All this while getting a cuppa java, something to eat and different morning ablutions.

Eventually everyone is ready, joints are creaking and we start, making sure that the camp site looks like we were never there. I can not say "disappointed" (I have another word, but Mom will wash my mouth with soap if I use it) I was this year by the number of people who left burnt trash and tin foil. After 1000 people have gone through the canyon, it's those who are so selfish that are going to ruin places of such perfect beauty. If you left your trash on the trail - SHAME ON YOU FOR WANTING TO RUIN THIS!

While you walk with a group, there are large parts of the day you spend alone. I map out plans for my life, blog posts, conversations relived (things I wish I had or had not said) and coming to terms with parts of my life that need work. I talk to myself, to God, sing songs about my surroundings and even nursery rhymes.

Each step takes you to a place on a road that gets you further from the start and actually back to the beginning. Your feet hurt, your bag sometimes feel like part of your body and then 5 minutes later it feels like you have 2 baboons copulating on your back! Sometimes I feel a little dried up, like this poor fellow!

The third day got us to Palm Springs, the site of the sulphur hot springs. The water pumping out the ground has an average temperature of about 70Cel. Many like to stop and spend some time swimming in the warm waters, treating aches and pains. I hate the smell, I only stop to take a photo and then stop further down the path for a lunch, a very important meal to ensure you have enough strength to make it through the afternoon.

Palm Springs - If you look carefully you can see the steam coming off the water

There are some essential things for a pleasurable hiking experience. Firstly, good footwear - spend as much money and time as you can afford to find the perfect pair. Your boots are not for looking at - keep the Jimmy Choos for that.

Secondly, a good medical aid kit. I am continually surprised by people who pack shampoo and conditioner - I even seen hair gel and aftershave lotion, and then a medical aid kit with nothing more and a crepe bandage and 4 plasters.

Thirdly, good food and snacks. I have made it a priority to ensure that the food we eat leaves us with warm hugs in out stomachs, and not just something we shove down our throats to add calories. I have a whole section dedicated to hiking recipes - click here for some good ideas to try.

We found a split level beach apartment for our third over night stop. We used the lower level as an open plan kitchen and living room and bedrooms on the first floor.

This is another important way when hiking on hikes were there are no huts or dedicated stops. Plan how many hours or kilometres you need to cover in a day, but if you find the perfect place a little early or later - be inspired, you'll be much happier spending the night in a comfortable spot, rather than staying to a very strict schedule.

The LORD is my shepherd, I lack nothing.
He makes me lie down in green pastures,
he leads me beside quiet waters,
he refreshes my soul.
He guides me along the right paths
   for his name’s sake.
Even though I walk
   through the darkest valley,
I will fear no evil,
   for you are with me;
your rod and your staff,

they comfort me.

Making My Way Home - Part 4 of Canyon Diary

2011-07-15T09:09:00.000+02:00

The fourth morning started with the usual routine. By this time we are getting into the hang of waking, packing and getting on the road.

The fourth day of hiking is dry and dusty. While you are always surrounded by the natural beauty of the canyon, like the great big arms of God hugging you on both sides, with the life giving river that you follow, crossing it but leaving it behind.

It's a day that reminded me the it took the Israelites 40 years to walk about 390km from Egypt to the Israel. This day is not so much about the time or the distance (both are great), it's about the lesson.

I had hours of alone time walking on flat hard surfaces, time spent getting my mind around the vastness of creation and my importance in it.

The never ending river crossings were taking a toll on my feet and my will. I think this was the a make or break day for our spirit's. Stepping in thick mud, being dragged down and then carrying on along a a hard and narrow path - this could be the lyrics to a hymn!

We did walk further than the rest of the groups that were hiking, as it's on this day that all the short cuts started, we had decided not to take them - but would keep going as long as we could.

The best part of the day was the end. We stopped in a spot with a good supply of firewood. We decided to sleep next to the fire, which is wonderful idea when you go to sleep, but sadly the fire only burns when it has a constant source of fuel and when the feeders are sleeping - the heat slowly dwindles away. "I will be there 'til the World stops turning, Baby I will keep this fire burning" - until I fall asleep!

With all its sham, drudgery, and broken dreams,
it is still a beautiful world.
Be cheerful. Strive to be happy.

Max Ehrmann, Desiderata

Making My Way Home - Part 2 of Canyon Diary

2011-07-12T20:43:00.000+02:00

Early to bed and early to rise, makes a man wealthy and healthy and wise" - These are not words penned in the Fish River Canyon. Early to bed, that's easy - you're exhausted, you lie in your sleeping bag looking at the stars and before long you are sucked through a wormhole into a sound sleep.

The problem is, as most adults under the age of 80 don't go to sleep between 7 & 8pm, once you've done your 7 or 8 hours of restless sleep - it's then only 4am. Now at home, if you were really keen you could jump out of bed, put the kettle on, bake a few loaves of bread, plait your hair or even darn your socks. Dawn in the canyon is at 7am - not before! Doing anything before it's light is impossible. So for 3 hours you just lie/toss in your sleeping bag, feeling your hip bone engraving the Ten Commandments into your liver.

Never the less, it's still wonderful to wakeup to the fresh cleanness of a beautiful morning.

We try to get going early, but it's really not a family thing. Somehow our clothes, food, sleeping bags, pots pans - actually everything grows a little more each night while be sleep (similar to how jeans shrink in winter). So getting everything to fit back is like those size 30" jeans which only close lying down with a coat hanger. We were further ruffled when another group passed us, all 21 of them - I must say it can be quite intimidating have 21 people stroll through your bedroom and toilet first thing in the morning!

We decided to turn on the throttle and pass them. Which wasn't that hard, as it would seem they left early only to stop 30 minutes later for breakfast and toileting (which be kindly interrupted too), it sure gives a new meaning to public toilets.

We passed the Vespa by lunch time, so we knew we were making good time. Pity the price of fuel is so high, a ride would have made a welcome break from the walking.

We managed to stay on mostly on the same side of the river all day long, crossing only twice. It was at the first crossing that it became very evident that this year there would be no boulder hopping this year - it was going to be shoes off, wade across, shoes on. An extremely slow and uncomfortable experience. It wasn't just crossing the water, but the depth and the force of the current. "Wet became the new black"!

Keith lost his river crossing shoes at one of the falls and subsequently had to duct tape my size 4 Havaianas to his size 10 skis.

But it certainly was better than the poor person whose shoes completely died on them during the hike!

The first day of hiking is slow going. Climbing over boulders or dragging your feet through sand as fine as talcum powder and as thick as melted marshmallows. The days were comfortably warm, unlike the freezing cold nights.

We reached camp at about 3pm, which meant we had 3 hours of sun light to relax and enjoy and find some decent firewood.

The big group which had passed early that morning, walked past us and crossed over to the other side of the river to set up camp. We stayed on the south side, which turned out to be a good decision as it saved us one river crossing early in the morning.

Ain't nothing gonna break my stride
Nobody's gonna slow me down
Oh no, I've got to keep on moving
Ain't nothing gonna break my stride
I'm running and I won't touch ground
Oh no, I've got to keep on moving

Making My Way Home - Part 1 of Canyon Diary

2011-07-11T20:14:00.000+02:00

In life you lose things like teaspoons, pens, one sock even marbles. Three months ago I lost some one very close to me, he left - the warning signs were there, but I was not prepared for his complete departure from my life.

I wondered around, going through the motions of doing life. People knew I was sad, but I felt that even though I looked normal from the outside, part of my insides had been ripped out and placed in the box together with my loved one - covered in sand.

Fourteen months ago I planned this trip to hike the Fish River Canyon. My late friend laughed at my crazy habit of roaming around nature, staying in tents and using a spade to lower the toilet seat. But never the less encouraged me with words like "life is for the living" and "getting drunk outta town don't count"!

I could never had imagined that 3 months before I would leave on another life affirming trip, I would have to say such a final goodbye to such a large part of what I thought made me who I was.

So, now you understand why I have not blogged for almost a month. I have been on a trip home and I took the long road home, the road less travelled, but it's brought me back to find that I can handle loss and grief without losing the essence of who I am.

The night before we started our hike, we arrived late at Ai Ais and as a result were politely shown a spot at the entrance to the utility boma ( where everyone goes to wash their dishes and laundry). It was far to late to set up camp, so we just removed our shoes and climbed straight into our sleeping bags. While sleeping outside, on a concrete floor might seem like a hardship, it would be the most peaceful sleep I would have for the next 6 nights.

Needless to say, we were awoken the next morning by kind souls asking if we could please move so they could get past. I can truly say I have a certain amount of empathy for the homeless who are woken by shop keepers after spending the night huddled in a doorway. The biggest difference is all the high-tech sleeping gear I have and I do it by choice.

So mad rush - as per our family tradition and the final dash to the shuttle leaving on the bumpiest road in the world. It is not the potholes (which are worse in Joburg),but they grade the surface to "a washboard", it's guaranteed to shake lose any inferior dental work.

After arriving in Hobas, going through all the paperwork and park fees, finding no maps. We were back in the bus, on our way to the drop off zone. The strange thing about the Fish River Canyon is it is not scary at all while you driving next to it - you can even see it. BUT, go to the edge and all of a sudden you see a huge hole with a tiny river below open beneath you - it's the closest you can get to "having the earth open and swallow you up".

After lining up the family for the compulsory family photo, having to hold them down long enough to actually wait for the shutter to close, we start our trip. Walking, sliding, slipping and climbing our way down the abyss that would be home for the next 6 nights and 5 days!

Half an hour into the start Captain Keith took his first fall. It was a bad one. He managed to take 4 inches of meat and skin off his shin, leaving the bone exposed, with a chip missing. Not pretty, but lucky for our group of 3, Florence Nightingale was at hand and some anitbiotic cream, a bandage and enough duct tape to make MacGyver proud we could continue.


This is the wound 2 weeks later and after 10 days of antibiotics

We completed the descent after 2 long hours and walked a further 1km to set up camp. It was still early in the day and so we had plenty time to "lick" our wounds and recover from all the day's hard climb.

Now I lay me down to sleep,
I pray the Lord my soul to keep,
If I shall die before I wake,
I pray the Lord my soul to take.

Snack Bars for Hiking

2011-05-19T18:44:00.000+02:00

One of the joys of the Homemade Heaven staff kitchen is hiking. Over the years I have shared many hikes throughout Cape Town as well as some of the more adventurous hikes in Namibia.

The most important thing in preparing for a multi-day hike is planning your food. Everyday has to be broken down into breakfast, lunch, supper, snacks and extras. Each meal has to be thought out from convenience of preparation, weight to calorie ratio (empty calories don't make the cut), space and not least of all taste.

If you fail to plan, you will fail to eat. When you are hiking an average of 20km's per day, you need the maximum energy you can get from your food, without wasting energy carrying heavy loads. All this planning falls into my portfolio, as I am the one who has too feed the troops.

The first hike I prepared for was a huge learning curve. We ended the hike with huge smiles and bags still filled with food! All this after reading every hiking website and blog.

The real lessons come from discovering just how much 2kgs of sugar weighs and that while taking potatoes and butternut sound like great hiking foods, peeling and cooking them is not as practical when you've hiked 7 hours and have 20 minutes of daylight left before it's tools down for the day.

I have fine tuned a recipe for a great snack bar that is not only tasty, easy to prepare ahead, travels well and has plenty of goodness thrown in for good measure. It's actually a hikers take on the old marshmallow treat.

Hiking Treat Snacks

400g bag of Toasted Coconut Marshmallows
60ml Coconut Oil
2 Cups of Granola
1 Cup Raw Almonds (Chopped roughly)

Topping
180g Chocolate

Grease a baking tray.
In a large saucepan over medium heat, melt the marshmallows stirring regularly.
Once the marshmallows are melted, remove from the heat and quickly stir in the other ingredients.
Press tightly into the baking tray and smooth the surface using damp hands.
Allow to cool before cutting into bars with a sharp knife.

Topping
Melt the chocolate over a double boiler.
Spread a layer of melted chocolate on the bars

Banana and Chocolate Marble Cake

2011-05-10T08:02:00.000+02:00

Back in the day (when there were dinosaurs and no TV in South Africa - the 1970's) life was very simple. There were a lot less choices in my life and not because I was growing up in a rural village in communist China, it was just thought to be necessary.

When we did eventually get TV, for a good few years there was only 2 options - on and off. Now we have satellite TV, with 180 choices (and most nights still comes down to 2 choices - complete rubbish and rubbish). My mom always kept only one flavour of ice-cream in the house- again 2 choices "yes" or "no".

Expressions like "You can't have your cake and eat it" were heard often. I still don't understand where that comes from, I would rather not have it if I can't eat it. Another favourite, "You can't have the best of both worlds" - which "other world" were they talking about?

These are still questions that rattle in my head from my teenage years. And to think our teachers were supposed to educate us, and here I am left with 2 huge gaping holes in my head, wondering about who got to eat the cake and where this "other world" is.

But things have changed now. We have 24 hours of TV (Yippee!!!), a land line, a mobile phone, a lap top, a PC, an Apple Mac and 14 different boxes of "tried once and decided we didn't like" cereal (and feel guilty about throwing away food) - a never ending amounts of choices. I am starting to wish for the 2 choice days : "Yes" or "No" and "On" and "Off".

There is one exception, I have found a cake that I can have, eat and have 2 of my favourite flavours in one go- Banana and Chocolate. It's my answer to the modern world of choices, without the head splitting "other world" question.

I hope you'll like this combination and have your cake and eat it!

Banana and Chocolate Marble Cake

200ml Butter or Margarine
375ml Sugar
4 Eggs
1 Cup well Mashed Banana (2-3 depending on the size)
125ml Buttermilk
125ml Milk
5ml Vanilla Essence
600ml Cake Flour
2.5ml Salt
10ml Baking Powder
2.5ml Baking Soda (Bicarbonate of Soda)
60ml Drinking Chocolate Powder

Icing
100g of Chocolate (I used 70% cocoa)
10ml Milk
15ml Butter

Pre-heat oven to 160C.
Grease a spring form tube tin.
Cream together the sugar and butter until light.
Add the eggs one and a time.
In a separate bowl mix together the bananas, buttermilk, milk and vanilla essence.
In another bowl sift together the dry ingredients.
Alternating with the banana mixture and the flour mixture add this to the butter and sugar.
Mix well together.
Remove 150ml of the batter from the mixing bowl.
Add the drinking chocolate to small amount of batter, mixing well.
Add half the plain mixture into the tube tin.
Place the chocolate mixture on top of the plain (just place spoonfuls evenly around)
Cover with the remainder of the batter.
Using a fork, twirl the mixture through twice to create a marble effect.
Bake for 60-70 minutes.
Leave to cool before icing.

Icing
Melt the chocolate together with the milk over a double boiler.
Add the butter.
You can add more milk or butter to get a pourable consistency.
Pour over the cooled cake.
Decorate with nuts (optional)

Swiss Roll

2011-05-06T12:24:00.000+02:00

In the modern life of internet and mass information, one phenomenon which has sprung to life are the "World Days". Some of them are for very worthy causes, others are just plain ridiculous.

This month we are celebrating, amongst others,World Red Cross Day, World Press Freedom Day, World Anti-Terrorism and World No Tobacco Day. All wonderfully worthy things to spend sometime remembering.

But then you get, interspersed between these worthy causes, arbitrary days or even weeks which mean nothing, like National Cleavage Day, British Sandwich Week, Be Nice to Nettle Week or Limerick Day.

Mothers day is one of the most precious celebration days of the year and is celebrated in South Africa on the 2nd Sunday in May. This is a great day to take sometime to spoil and show appreciation to the woman / women who are our mothers.

I have a wonderful Mother and Mother-in-law . They are everything I wish I could be a Mother. They are kind and patient, they don't judge unfairly, they support me, even when they know that the outcome might not be as good as I might have expected it to be. But after all the toy throwing and tears, they are the ones with the words of comfort and love which they know will help me get through any trial or temptation.

They respect me as a woman and a mother, gently giving advice, without ever being know-it-alls.I'm supported with the freedom to make the mistakes, which they might have made, but are always understanding when I fail -but never say "I told you so".

I thank God for these 2 wonderfully beautiful women in my life. I am blessed to have Mothers that love me and are never afraid to show it.

I am sharing a recipe from my Mother's private collection. It is a full of childhood memories of love and spoiling. I hope you will try it and think of your mother when you make it, and that your memories will be as happy as mine.

Swiss Roll

4 Separated Eggs
1 Cup of Castor Sugar
1 Cup of Flour
1 Teaspoon of Baking Powder
1 Pinch of Salt
1 Teaspoon of Vanilla Essence

Pre-Heat Oven to 180C
Beat the egg whites until soft and fluffy and then add half a cup of the sugar and beat to sift peaks.
In a separate bowl beat the egg yolks and the other half of the sugar until thick and creamy.
Sift the flour, baking powder and salt three times.
Gently fold the egg yolks and vanilla into the beaten whites with a metal spoon.
Add the flour to the egg mixture.
Work the mixture gently until mixed through, being careful not to over work and knock out the air.
Grease and line a Swiss-roll baking sheet.
Spread the batter evenly into the baking tray and bake for 12-15 minutes until golden.
While the cake is baking, lay a clean dry tea towel on a flat surface.
Dust the towel with castor sugar.
Once you remove the cake from the oven, place the hot cake on the dusted dish towel.
Remove the paper and gently roll the cake in the dish towel.
Be very gentle with the hot cake.

You can fill the Swiss Roll with a variety of fillings.
If you use jam, you can spread it while it's still hot and then roll.
If using a cold filling like cream, you will need to wait until the cake is cold, cool rolled in the towel.
I filled this Swiss roll with 1 packet chocolate instant pudding mixed with 250ml of fresh cream.
When filling, always leave a space on the edges to ensure that the filling does not ooze out.
Dust with icing sugar and serve.

Cape Point

2011-05-03T19:53:00.000+02:00

Cape Point, a World Heritage Site, is 65km South West of Cape Town. A spectacular reserve featuring sheer cliffs with a rugged coast line.
This protected 7750 hectares is home to a rich collection of fauna and flora, this is a nature lover's paradise.

It was this area which was given the name of Cape of Storms from Bartolomeu Dias in 1488. The point is a graveyard for many a ship. It was this graveyard hike which we visited yesterday - The Thomas Tucker Shipwreck trail, situated at Olifantsbos (Elephants Bush).

An easy walk which passes along the coast, passing the debris of those ships which have not successfully navigated the Cape of Storms.

It then turns inland, up a slight rise, from where you can take in the views of the bay and beach from above. The entire walk only took us an hour and 15 minutes, bearing in mind we do walk rather faster than average.

After our walk, we crossed over the peninsula to Borjiesrif to have lunch on the rocks. It started to rain, so we ended our picnic snuggled in the back of the Jeep, and watched the sea.

Cape Point is really a great place to spend a day, but be sure to spend some time discovering the trails and roads off the main road, you will certainly be rewarded by fantastic views and walks.

Lemon Shortbread

2011-04-18T19:11:00.000+02:00

I have been so blessed that my childhood memories are such happy ones. I had so many people in my life, from aunts and uncles to teachers and friends, all of whom helped me to create a quilt of happy places I still retreat to on grey days.

I'm not saying I grew up in a bubble, to be sure, I've had my share of heart breaks and let downs. It's just that the silver lining has always been brighter than the cloud. The older I get (and I'm not that far into old yet) the more I realise that the best memories are priceless, yet do not involve money.

Looking over the highlight reel of my life (so far) they all happen in times and places that are surrounded by family and friends doing things which didn't cost anything.

The best crayfish I have ever tasted, was not in a fancy silver-service restaurant, but rather caught and cooked fresh on the beach in sea water, surrounded by Varsity friends in Lamberts Bay!
My most memorable lunch : Curry sarmies (sandwiches) and a flask of coffee on the rocks on a cold winter's day on the cliffs of Hermanus.
Best chocolate dessert? Instant chocolate pudding, made with powdered milk- what you say? I can assure you that when you've hiked 60kms in 4 days and everything you have is on your back, your standards are not as high as you would think.

So how do these simple childhood memories bring me back to the best shortbread recipe I have ever made or tasted? Simple, it is so easy to make - you don't need fancy equipment, lots of time or skills learnt over years of training at Le Cordon Bleu!

This is a recipe that you can make memories with!

Lemon Shortbread

Lemon Shortbread

220g Cornflour
220g Cake Flour
110g Castor Sugar
250g Soft Butter
Finely Grated zest of 2 Lemons (washed and unwaxed)

Pre-heat the oven to 160C
Sift the dry flours together.
Add the sugar
Work in the butter and the zest until you have a stiff dough.
I use my cake mixture with the paddle attachment, but this can be done by hand.
Grease a 20cm - 30cm baking tray.
Smooth the dough in the tray and pre-cut into biscuits.
Prick the dough with a floured fork.
Bake for about 50 minutes until lightly golden.
Re-cut and re-prick the biscuits when you remove from the tray from the oven.
Dust with extra castor sugar (optional)
Leave the shortbread to cool completely in the tray before removing.
Best enjoyed with a good cuppa tea.

Cornish Pasties

2011-04-11T08:19:00.000+02:00

"Every great inspiration is but an experiment.".

Charles Ives

Cornish Pasties

Blogging certainly does not happening in a vacuum. I am constantly being inspired by other foodies, from watching TV, reading other blogs, reading magazines or cookbooks (new and old).

What really amazes me is when I post something, thinking that I am the first to think of an idea -until I'll notice that on that same day another blogger (or 2 or 3) has done something with the same theme or using the same unique ingredients as me. This happens so often, I wonder sometime if there is a hidden "nanny cam" in my kitchen.

That being said, this post is not one which I claim to have done independently. It was inspired in it's entirety by one of my favourite bloggers Nina, at My Easy Cooking. I rate Nina as one, if not the best food blogger in South Africa and certainly in my top 3 blogs internationally.

Last week Nina posted her recipe for Cornish Pasties, using her fool-proof pastry. I have used her recipe before and I can certainly say it is everything it promises to be - child's play.

This got me thinking of the last time I made Cornish Pasties and how much I enjoyed them. They are certainly easy to make and a filling meal - as they were intended to be.

I have of course updated my original recipe and made a new filling which includes my new favourite ingredient - beans. I also made a change to my pastry by adding brown flour, making it an even lower GI option. I find the flavour of brown flour also adds a depth which is not there with plain white flour.

Cornish Pasties

Pastry

Makes about 1kg of Pastry

250g Plain White Flour

250g Brown Bread Flour

350g Cold Butter

150ml Iced Water

35 ml Lemon Juice

5ml Salt

I use my food processor to make this pastry,

If you are making it by hand then see here for basic instructions.

Sift the flours into the processor bowl.

Add the salt and the butter.

Pulse the mixture until it resembles breadcrumbs.

With the machine running add the lemon juice.

Slowly add just enough ice water until mixture comes together as a ball.

Remove from the machine and flatten into a disk about 1" thick.

Wrap the pastry in plastic wrap and chill for at least 2 hours.

Filling

Makes enough for 6-8 pasties

500g Goulash cubes

1 Onion sliced

½ teaspoon dried Chilli Flakes

2 Garlic Cloves Crushed

1 Teaspoon Dried Thyme

250 -350ml Beef Stock

1 tin Small White Beans

1 Cup Frozen Mixed Vegetables

Oil for frying

In a sauce pan, fry the onion in a little oil until soft, but not coloured.

Add the meat and the spices and fry for 1-2 minutes.

Add 250ml the beef stock and simmer until the meat is soft - about 1½ hours.

Keep checking the meat and add more stock when necessary.

Add the beans and the mixed vegetables and cook for a further 20 minutes.

Remove from the heat and allow to cool completely.

Making the Cornish Pasties

1 Egg beaten

On a floured surface roll the pastry out to about 2-3mm thick.

Cut disks about 18cm diameter (I use a regular side plate)

Add filling to the centre of the pastry disk.

Brush the circumference with a little egg.

Crimp the edges together to form your pasties.

*** Any left over pastry can be re-frozen for later use.

Place the pasties in the freezer for 30 minutes.

Pre-heat the oven to 200ºC

Brush the pasties with a little egg and bake for 25-30 minutes until golden.

Serve hot with either some chutney, tomato sauce or my personal favourite sweet chilli sauce.

Plum Tart with Shortcrust Pastry

2011-04-05T08:25:00.000+02:00

The other day we threw a staff dinner and invited a well known

Cape Town photographer to join us.

He brought a few of his latest photos to show us,

to which our gracious hostess commented:

"They are truly wonderful, you must have an amazing camera!"

As we lapped up the last of our dessert our photographer companion,

not missing a beat, glanced at the hostess and said:

"The food was amazing...you must have some fantastic pots and pans."

In a kitchen filled with professionals, the one whose skills I respect the most is the pastry chef. The ability to make a shortcrust pastry that is crisp, yet melts in your mouth or to temper chocolate to reveal it's glossy beauty, is something I envy.

I have always had a problem with shortcrust pastry, from baking blind to resting and rolling, everything about pastry or pies had me beat. This was before I set my mind to researching pastry and then slowly sifting through what made sense and what sounded just plain silly or complicated.

I think that having a good fool proof shortcrust pastry recipe in your kitchen arsenal, it as good as it gets.

I made this shortcrust pastry tart shell, as the base for a simple plum and frangipane filling.

Plum Tart with Shortcrust Pastry

500g Cake Flour
125g Cold Butter
Juice of half a Lemon
2 Whole Eggs
50ml Icing Sugar
Ice cold Water

In a food processor pulse the flour, icing sugar and butter until it resembles breadcrumbs.
With the blades running, add the eggs and the lemon juice.
Add a little of the ice water, one teaspoon at a time until the pastry forms a ball in the bowl.
Remove the pastry from the processor and place on a large piece of plastic wrap.
Flatten the pastry into a disk the size of an average dinner plate.
Wrap completely in plastic wrap and leave in the fridge for at least 2 hours.
Preheat the oven to 200C
Once the dough has firmed up, remove from the fridge.
Lightly dust your work surface, and roll out half the dough to about 3mm.
Place the dough in the a greased tin, leave a 1cm extra lip, to allow for shrinkage while baking.
Prick holes in the bottom of the pastry.
Then bake blind for 20 minutes and then another 10 minutes without the beans.
Once you pastry is cooked, allow to cool before adding the filling.

Frangipane Filling

125g Soft Butter
125g Sugar
2 Eggs
100g Ground Almonds

Blend all the ingredients in a food processor until smooth.
You might need to scape down once or twice while processing.

Plum Tart

1 Shortcrust pastry shell
1 batch of frangipane filling
6 plums cut in half and stoned

Pre-heat the oven to 180C.
Fill the pastry shell with frangipane filling.
Place the plums, cut side down in the the frangipane filling.
Bake for about 35 minutes until golden brown and just set.
Allow to cool before serving.

*** If you leave the icing sugar out of the above pastry recipe and add a dash of salt you will have a great savoury pastry.

This is my submission to this month's What's of Lunch Honey's Monthly Mingle, hosted by Maison Cupcake. The theme is Think Pink.

Slow Cooked Beef Rib

2011-03-28T10:53:00.000+02:00

Slow Cooked Beef Rib

I love my slow cooker. I love it so much, I have 2 and I use them both. The one I inherited from my Mom, she hated it, she said it cooks too slowly (duh)! The 2nd one I won in a cooking competition with Jenny Morris.

The best part of slow cooker cooking is you can throw everything in, walk away and come back 6 -8 hours later and have perfectly cooked food. I don't even defrost the meat first! It turns the cheapest cuts of tough leather into the softest melt in your mouth, fall off the bone goodness.

Weekends are always easy food times in my home. So easy that if it takes more than cutting a bread roll or a baguette - it's just not happening. But even someone as lazy as me, sometimes needs more than just cold meat and cheese rolls.

My latest slow cooking experience was inspired by Kimberly Peterson, from Kimba's Kitchen.

I have never liked beef ribs, I find them tough with too much sinew and fat. The only reason I have them is because I buy my beef as a hind quarter, and that includes the ribs. Slow cooking is definately the answer to rendering the fat and tenderising the meat. The end result is soft meat packed full of flavour.

I used my beef ribs to make great meat filled bread rolls.

Slow Cooked Beef Ribs

500g Beef Ribs
30ml Dark Soya Sauce
500ml Fresh Orange Juice

Place all the ingredients in a slow cooker.***
Cook on high for 6- 8 hours.
Enjoy!
*** If you do not have a slow cooker, you can bake this in a very low oven (110ºC).

To make Beef Rib Rolls

Allow the meat to cool enough to handle.
Remove the meat, bones and sinew.
Add a little of the cooking sauce, if it looks too dry.
Cut fresh bread rolls in half and spread a little of the cooking sauce on the bread.
Place a bed of lettuce on the roll - I like rocket and watercress.
Place the meat on the lettuce bed, top with gerhkins and season.
Serve and enjoy.

Lamb Shank and Beans

2011-03-22T09:28:00.000+02:00

Lamb Shank and Beans

This dish has been planned for such a long time, I've made it in my head for the last 6 months. Eventually I woke up to a day, where the weather was slightly cooler than hell. This has certainly been one of the hottest summers I can remember in ages, even the ants agree (we speak every evening, as they have taken up residence at the kitchen sink, seeking a cool respite from the dry heat outside).

I am yet to find one product which will stop them (the ants) returning, to what I think as became known as the "Ant Summer Holiday Spa", with complimentary drinks and food.

I have read that all these ants are a sign that winter is going to be extremely wet. This certainly has not made me more hospitable to my uninvited guests.

So, back to the Lamb Shank. It is very easy to cook and only needs patience to produce wonderfully soft meat with a full flavour sauce. I love the added beans and mushrooms, they are both nutritious and add good flavour. My secret ingredient is the anchovies, they are full of meaty goodness without any fishiness.

Lamb Shank with Beans and Mushrooms
Serves 2

2 Lamb Shanks
3 Carrots, peeled and diced
3 Celery Stalks diced
4 Onions peeled and diced in wedges
4 Whole Peeled Garlic Cloves (leave them whole as to not overpower the dish)
6 Anchovy Fillets (this sounds a lot, but trust me it really works well)
750ml Vegetable Stock ( I used Nomu Fond)
250g Portablini Mushrooms (small brown mushrooms)
1 Tin Butter Beans
250g Green Beans, washed and trimmed - cut in ½
Olive Oil
Black Pepper
Salt to taste.

Pre-heat the oven to 180ºC
Heat on the stove a "stove- to-oven casserole pot" and brown the shanks.
Remove the meat and add the carrots, onions, celery and caramelize.
Add the meat and anchovies, fry for another minute.
Add the stock and black pepper..
Place in the oven for about 1½ -2 hours, until meat is soft and the vegetables are cooked down.
The sauce should be almost completely reduced.
Check the seasoning. I didn't need to add extra salt, but you do need to check.
Add another cup of water, the beans and return to the oven for another ½ hour.
Check the seasoning and serve with either mash, or fresh crusty bread.

Fig and Walnut Muffins

2011-03-16T09:26:00.000+02:00

Fresh Fig and Walnut Muffins

My first introduction to muffins was in the 1980's when the 30 Day Muffin recipe was the rage. This recipe lets you make a batter which you can keep in the fridge for up to 30 days, baking fresh batches as needed.

There was a sigh of relief when those 30 days were finally finished. They certainly were not my favourite, while I know bran is very good for you - I have never been excited by the dry texture.

For a long time I always considered muffins as health food, which is not really true, but all that bran put it in the rice-cake family for me. This was until a local coffee shop franchise Mugg and Bean introduced me to the mega muffin (lemon and poppy seed) - which was similar to the 30 day muffin, in that it either took 30 people or 30 days to eat - it was so big.

So began my love for the muffin, which tasted like cake -filled and flavoured with anything that took my fancy. I make muffins more often than any other baked goodie, it's simple to make and the options are endless.

This brings me to my latest creation Fresh Fig and Walnut Muffin.

Fig and Walnut Muffins
Makes 12 Muffins

1½ Cups Self Raising Flour
½ Cup Plain Flour
½ Cup Light Brown Sugar
1 Egg
1 Cup Milk or Buttermilk or Plain Yoghurt
¾ Light Vegetable Oil
1 Cup Chopped Figs (Lightly packed)
½ Cup Walnuts
Extra Light Brown Sugar for Sprinkling (optional)

Pre-heat the oven to 200ºC.
Grease and or line with muffin papers a muffin tin of 80ml capacity cups.
In one bowl sift together the flours and add all the dry ingredients.
In a second bowl mix together the wet ingredients, including the fruit.
Make a well in the centre of the flour bowl and gently combine the wet and dry.
Mix only until the flour is moistened - it will be a lumpy batter. DO NOT BEAT.
Divide the mixture equally between the 12 muffin cups.
Sprinkle a little extra brown sugar on each muffin (optional)
Bake for 20 -25 minutes until golden brown and cooked through.
Allow to cool and enjoy.

Take Time for Lunch

2011-03-14T11:01:00.000+02:00

Courgette and Ricotta Toasts

Breakfast is the most important meal of the day. You've heard that from your doctor, your health guru, your Patrick Holford books, your friends (the fat and the skinny ones) and of course even your Mother. I always have breakfast, but I certainly don't have time to put much thought into it.

Unless you idly rich, unfortunately unemployed, live with your mother or in an institution like prison, it's highly unlikely you have time to make a cooked breakfast on a weekday morning - unlike every family on American TV that has pancakes every morning (which no one ever eats). For me it's either a tub of yoghurt, cereal, some fruit or if I'm really thinking out the box a slice of toast (on weekends only).

Now lunch, this is a meal I can selfishly enjoy. It's the one meal that I can make and not consider any family dietary requirements, tastes or moods. I work ½ day (collective sigh here) and when I get home at lunch time, I love the freedom of having whatever I feel like eating. This is me time. I prefer to eat a larger lunch and a smaller supper - that's just me, and I know it's because I work ½ day (another collective sigh).

Here is my lunch from Friday - I know I would be the only one in my family to eat a combination like this, but it was so good. I ate it so fast I got hiccups!

Courgette and Ricotta Toasts
Serves 1 (Me, Me and only Me)

3 slices Ciabatta Bread
2 Courgettes thinly sliced lengthwise
4 Tablespoons Fresh Ricotta
6 Capers
Olive Oil
Salt and Pepper

Heat your griddle pan to hot.
Rub the bread and courgettes with oil
Toast the bread in the pan and grill the courgettes until marked and slightly soft.
Place a generous amount of ricotta on each slice of toast.
Place the sliced courgettes on the ricotta.
Place 2 Capers on each slice.
Season to taste.
Drizzle with a little extra olive oil.
Enjoy alone if possible.

Chef up Your Tuna Steak

2011-03-10T09:07:00.000+02:00

Tuna Steaks on Fried Potatoes and Raw Beetroot

As a working wife and mother, I know the weekday humdrum of meal preparation. For those who still have small children, getting anything (except stray pieces of lint or toy parts) into their children's mouth, with out a temper tantrum, is enough of an achievement.

I am very lucky to have a family who are well trained ("You don't have to like it - You just have to eat it"). They eat most things I give them, without too many complaints (and even fewer I take seriously). There is a slight downside to this - you get a similar reaction to toasted cheese sandwiches, as the fancy meal you spent all afternoon slaving in the kitchen preparing.

But sometimes I pull out all the stops, even if it's only for myself. I like to pretend I'm a professional chef and plating meals at the Rubens. It's over-kill I know, but it's great to play with your food occasionally.

These flavour combinations might seem strange, but they work well - balancing colour, texture, flavours and temperature. I like to mix hot and cold in the same dish - I call it " a surprise party in your mouth", you never know what to expect.

Tuna Steaks on Fried Potatoes and Raw Beetroot
Serves 2

2 Tuna Steaks (2cm thick)
2 Potatoes
2 Small Beetroot (peeled)
Olive Oil

Slice the peeled potatoes into 5mm rounds.
Fry the potatoes in a little oil, until golden and cooked through
Slice the beetroot as thinly as possible, wearing gloves (a vegetable peeler will work well)
Heat a griddle pan to medium hot.
Rub the steaks with olive oil
Grill until just done - medium rare is best with tuna.
Lay the potatoes and the beetroot on the plate, top with the cooked tuna.
Drizzle with a olive oil.
Serve with this green sauce :

Green Sauce

5-8 Green Olives (pitted)
20g Parsley
3-4 Anchovy fillets
15 -20ml Capers
Juice and Zest of 1 Lemon
10 - 15ml Olive Oil

Pound all the ingredients together, taste and adjust to your liking.
Serve with fish.

Fat Tuesday Pancakes

2011-03-08T08:42:00.000+02:00

Fat Tuesday Filled Pancakes

"Fat Tuesday" is not the day after "I ate too much Monday" or the day before "My jeans don't fit Wednesday", it is actually the traditional name for Shrove Tuesday. Shrove Tuesday is the day preceding Ash Wednesday, the first day of Lent.

Fat Tuesday, dates back to before the Reformation when people would partake of particularly rich food on the day before Lent, which is 40 days of fasting culminating in Easter.

The eating of pancakes and doughnuts on Fat Tuesday was a way to use up rich foodstuffs such as eggs, milk, and sugar. Lent is a time of plainer food and refraining from food that would give pleasure which in many cultures, this meant no meat, dairy, or eggs.

I adapted a recipe which I got from Colleen "Browniegirl.
My changes where very simple. I replaced 2 of the 4 eggs with an extra 150ml of Buttermilk and 50ml of milk. This made them less rich.
I do find that when I make this recipe I need more than 300ml of liquid to make a thin cream consistency, usually using closer to 450 -500ml. But you need to adjust this for yourself.
I have made Colleen's recipe (exactly as she published it) many times before and I have always been very happy with the result. They are the lightest tastiest treats you can find.

To really make my Fat Tuesday pancakes something really decadent, I filled them with Hazelnut & Chocolate Butter, topped with sliced bananas. I am now ready for "Better get to gym Wednesday, Thursday and Friday"

I made my pancakes using the eco-friendly cookware Green Pan I won at the FBI2011, compliments of Jenny Morris. Thanks Jenny, this pan makes flipping pancakes a whole lot more fun.

Homemade Heaven

Carrot and Corn Fritters

Almond Butter Biscuits

RIVIERZICHT RIVER RESORT

Peppermint Crisp Ice-Cream

Pecan Pie a Trip round the World

Granadilla Muffins Passionfruit Pleasure

﻿Granadilla Muffins

Making My Way Home - Home Coming

Making My Way Home - Part 5 of Canyon Diary

Making My Way Home - Part 3 of Canyon Diary

Making My Way Home - Part 4 of Canyon Diary

Making My Way Home - Part 2 of Canyon Diary

Making My Way Home - Part 1 of Canyon Diary

Snack Bars for Hiking

Banana and Chocolate Marble Cake

Swiss Roll

Cape Point

Lemon Shortbread

Cornish Pasties

Plum Tart with Shortcrust Pastry

Slow Cooked Beef Rib

Lamb Shank and Beans

Fig and Walnut Muffins

Take Time for Lunch

Chef up Your Tuna Steak

Fat Tuesday Pancakes

Granadilla Muffins