Abby's Cooking Kitchen

Cooking Dinner on Valentine’s Day Or Any Other Special Day....

2012-02-09T20:01:00.001+02:00

February is normally the most romantic month in the year. But its even more special and romantic for me as February is the month that we got married. This year we are going for 7 years! And even more importantly it doesn't even feel like we have been married for 2 years. Time has flown by so fast and still feels like it was yesterday when we both said I do!

I look at all you have accomplished
In such a short amount of time
I am so proud of you
Glad that you are mine

Things in life are hard right now
You say I shouldn't worry

I love the way you make me laugh
When I am feeling discouraged

No matter what people say or think
I love you to death
You make me complete

I will stand by you
through thick and thin
You are not only my husband, but my friend.by "Lil Mama Badazz"

Many couples who celebrate Valentine’s Day goes to eat out at a special restaurant. In fact so many couples do this that getting a table at a highly sought after restaurant will likely involve making reservations well in advance and restaurants which do not take reservations may require long waits to be seated. However, couples who are looking for a change of pace can try cooking their own romantic dinner. This article will provide some basic tips for cooking dinner on Valentine’s Day or any other special day. It will also provide you with some ideas for making the activity of cooking more unique.

The most important tip I can offer you if you are planning to cook dinner is to keep the meal simple. This does not mean that you have to serve something boring. Rather you should plan on cooking a meal which is not overly complicated or very difficult to make. This is important because if you plan a meal which is too difficult you may spend too much time in the kitchen working on the meal and not have enough time enjoying the results of your efforts with the one you love.

The sound of YOUR voice is like…
A whisper to my ears,
Pure and pleasant to hear!
The sparkle of YOUR eyes…
Are as glitter
Enlightening me-showing me
TRUE LOVE!
The smell of YOUR body…
Excites and makes me HUNGER and
THIRST for thee!
YOUR lips…
Taste as sweet as HONEY,
Touching my very soul!
YOUR touch…
Hot as a burning FLAME,
Seeking to devour me!
LOVING ME and ONLY ME!!
by Antoinette McDonald

Another great tip is to make sure the meal you select is one your partner will enjoy. When selecting the meal, consider your partners personal preferences as well as allergies or any dietary restrictions. This will help to ensure you are cooking a meal which both you and your partner can enjoy. For example a steak dinner may seem romantic but if your partner is a vegetarian s/he may not appreciate this type of meal.Or if s/he is allergic to something you don't want to spend the rest of the evening sitting in the E.R. (unless George Clooney is your doctor - LOL)

A really nice idea or tip is that you should purchase all the ingredients ahead of time. This will help you to ensure that you are not scrambling at the last minute to find a few hard to find ingredients. It will also help to alleviate a great deal of stress which could occur if you find yourself unable to find some of the key ingredients and having to make substitutions. Something that I can advise if you plan ahead and buy all of your ingredients a day or two in advance, you do not have to worry about rushing around on the last minute to get everything ready and can spend more time preparing for the meal by prepping vegetables or making dishes ahead of time. You will also have more time to make yourself looking all pretty.

You light up my life in so many ways
You excite my nights and bring joy to my days,
When we're together everything is perfect you see,
Even when sometimes we are apart you and me
Keeping each other uplifted through good times and bad times too.
Your love is like soothing music to my soul,
Sweet melody that makes all my life complete
I feel your heart reaching out to mine each and every day,
And my heart is filled with happiness and light
I want to thank you for not only being my lover,
But most importantly for being my very best friend.

by Dorian Petersen Potter

Something that I can maybe recommend, which I have done on a few occasions which work out fantastic and even romantic. Is that you may also want to consider asking your partner to help you cook the meal. This is a fun way to make the act of cooking dinner a way for the two of you to spend some additional quality time together. Pour the both of you a nice glass of red wine or white, choose some nice good old fashioned music like Dean Martin or Frank Sinatra and just enjoy each others company while you both are having a share in the kitchen. If you by any chance planning an elaborate meal, you and your partner can work together to make sure everything turns out fantastic. Even if you meal is easy and simple, you will still enjoy the time you get to spend together and will likely enjoy the meal even more because you both had a share!

One way to make cooking dinner together more like a date or even more special is to plan on taking a cooking class together on that special day. You and your partner can sign up to take a class together where you will learn a new style of cooking. You will both learn something and you will get to spend some time together making the meal. Furthermore, you will likely be able to bring the meal you made home to share. This means you will not only have a great meal but you will have had a great time making the meal together. This is a great idea for couples who are on a first date because it can be a real ice breaker. During the class you will be involved with working together and following the instructions. Afterwards you will have a great deal to talk about because you will automatically have something in common. You can share your thoughts on the class or even stories about the mistakes you made while in class.

Happy Anniversary my love!! The past years has been wonderful!! Thank you!!
I Love You!!

Mielie Pap Tart

2012-02-02T10:44:00.000+02:00

Please forgive me - as I don't have any pics. My plan is to make this weekend and if I do I will upload them step for step!!!

Just a brief overview on Mielie pap (maize meal). It is a staple diet for most countries in Africa. It is actually a course flour made from maize (we call it mielies in South Africa). In fact is something similar to the Italian polenta or American grits except that it is usually made of a white rather than the yellow maize variety.

I made this mielie pap tart once and took left over to work for lunch. Ever since I have been hounded for this recipe. Imalda and Sherene, here is the recipe. Now can I have my apron? LOL!!! I hope it meets your expectations!!

I am not a particular "pap" and "vleis" fan. My hubby being a true South African what would a braai be without his "pap" and tomato "smoor"? Well I like to jazz it up a little. If you are counting the calories and weight the this is not the recipe for you. "Its e-legal, e-fatting and e-moral!!" This is almost like making a lasagna, layer for layer. Start of with the mielie pap, savoury bits, sauce, cheese and then repeat.

Ingredients for the mielie pap:

750ml maize meal
1000 ml water

250g butter - I like it with lots of butter
salt
1 tin sweetcorn

500 ml sour cream

Method for the mielie pap:

In a large pot add water, and salt.
Bring to a boil and add the pap slowly.
Stir thoroughly.
Once the mixture is well mixed, turn the heat down low.
Cook for 25min.
Stir in the butter, sweet corn and sour cream.

Mix well.

Ingredients for the Savoury Bits:

Butter
1 large onion chopped
500g diced bacon
1 green pepper - diced
1 red pepper - diced

1 yellow pepper - diced
500g mushrooms - chopped
good pinch of dried thyme

4 cloves of garlic - crushed
2 tins of miellies

Method to the Savoury Bits:

Fry the onion, garlic, thyme and bacon until nice and brown. Add the red, green, yellow peppers and mushrooms and saute until nice and soft. Add the mielies.Season with salt and pepper.

Now for the Saucy bit:

250ml fresh cream
250ml milk
1 tin sweet corn
good handful of chopped parsley
salt and pepper

Method to being all saucy:

Mix the white onions soup, cream, milk, salt, pepper, parsley and sweet corn into a jug.

Bringing it ALL TOGETHER NOW:

Use a large deep baking try/dish. Put a layer of miellie pap at the bottom, layer of the savoury bits, pour some of the saucy bits and spread the love with some grated cheese. Repeat the process ending with the cheese. Bake in a preheated oven for 30min on 180C.

Serve warm with your piece of steak, lamb chops and whatever else is on the braai.

Hmmmmmmmmmm - Enjoy!!!

Earl Grey Chocolate Torte

2012-01-19T12:46:00.000+02:00

So one day I was busy browsing the Internet for an idea for a really nice dessert. I came across this recipe on BBC Good Food website. I love tea and Earl Grey is definately one of my favourites teas, as I read the recipe I saw that you put the tea leaves in the cake, I was like: " Am I'm reading this recipe correctly? Hmmm I have to try this out and see for myself."

This recipe sounded so interesting I was completely intrequed that I had to try it. I was actually so glad I did this as this is such a lovely treat, its nice and light, full of flavour and rather impressive. Really easy to make is an added bonus.

Hubby really loved it and it has become one of his favourite desserts. I think if you serve it with some fresh berries like raspberries or strawberries to make it all summery , and ice cream will be a nice option.

I also didn't have have almonds and couldn't find any so I used pecan nuts which in my opion was a much better choice, they just give that extra flavour and deepth. I served my slightly warm, dusted with a little icing sugar and creme fraiche on the side, which was really sophisticated. Ok enough jabbering here is the recipe.

Ingredients:

Leaves from 2 Earl Grey tea bags - (I think next time I will add an extra bag to get a bit more of that lovely Earl Grey flavour)

100ml hot milk

250g good dark chocolate - (The recipe called for 70% dark chocolate, however I was on a tight budget and bought the cheapy, which worked well. I think if you use the 70% it will be more decadent and richer. Just don't ever use cooking chocolate!!!)

200g butter , diced

140g ground almonds (I used whole pecan nuts, which I crushed up slightly)

6 eggs , separated

200g caster sugar

cocoa or icing sugar and crème fraîche or cream, to serve

Method:

Heat oven to 180C. Grease and line the base and sides of a deep, 22cm loose-bottomed tin with baking parchment, so the paper comes about 2.5cm above the sides.

Infuse the Earl Grey Tea Leaves with the hot milk.

Melt the dark chocolate, butter and a pinch of salt together in a bowl over a pan of barely simmering water.

Stir in the ground almonds or pecans, followed by the egg yolks and milky tea, including the leaves. Beat the egg whites until stiff, then beat in the caster sugar until stiff-ish again.

Fold the whites through the chocolate mix and scrape into the tin. Bake for 30-35 mins - it should still have a slight wobble. Allow for it to cool completely in the tin.

Carefully remove from the tin and lift onto a serving plate. Dust all over with cocoa or icing sugar, then serve with a dollop of crème fraîche or cream.

Now you can indulge!!!!

Berry Mascarpone Trifle

2012-01-08T09:19:00.000+02:00

Would would summer be without the sun, beach and delicious desserts??


*Photo taken by: The Craig*

Vegetables are a must on a diet. I suggest carrot cake, zucchini bread and pumpkin pie. ~Jim Davis

This is such a lovely, fresh summer dessert. The combinations of sweet and sour with the creamy, silky and sinful inductance of marscarpone cream. It is one of those desserts that on presentations looks like a lot of hard work but in fact it is so quick and easy to make. You can add a little kick to the berry puree by maybe adding a tot or two or three of Kirsch, van der Hum or Port to the mixture. I suggest that you use a glass dish to show off the prettiness of the berries and cream and fresh berries. I used fresh strawberries, but i can use any fresh berries, or a mixture, I also think it will be nice to use fresh peaches, plums, nectarines or fresh figs.

“So here’s to all those summer nights when my feet hit the sand and the waves break my fall and all my friends around me out number the stars.” Anon

INGREDIENTS:

250g Mascarpone cheese
250ml Cream
40ml Icing Sugar
2.5ml Vanilla extract (I used vanilla powder)
350g Mixed Frozen Berries, Defrosted and Pureed
500g Strawberries, thinly sliced lengthways

250g Finger Buscuits (Boudoir)

I think Bob says it best: "“Sun is shining. Weather is sweet. Make you wanna move your dancing feet.” — Bob Marley

METHOD:

In a large bowl whip the cream until stiff peaks form.

Add the icing sugar and mix until well blended.

In a medium bowl mix mascarpone cheese with the vanilla and fold in the whipped cream.

Dip the finger biscuits in berry puree and place on the bottom of the glass bowl, stacking the biscuits up along the sides of the glass bowl so they are visible from the outside.

Spread the mascarpone/cream mixture over the biscuits. You can layer it if you want to, but I like to keep with a one layer. Less is more.

Garnish with the fresh strawberries and refrigerate for a minimum of 2 hours before serving.

And that is that. - Done!~!!!

Now you can Indulge!!!

Stressed spelled backwards is desserts. Coincidence? I think not! ~Author Unknown

Sweet and Sticky Homemade Onion Marmalade

2012-01-03T14:10:00.000+02:00

I bought a bag of onions the other day and I really needed to do something as we were not eating them fast enough and was worried they would go to waste.

So I decided to make an onion marmalade. Most of the recipes is for a red onion marmalade but I actually think the normal brown onions that I had worked out pretty well.

It was funny, as my husband was not interested in the marmalade and as I was making it he said we could have done something else with the onions. I just told him - you don't have to eat it.

Well, now... what can I say he wants to eat it on everything.

It goes really nice with meat especially pork, sandwhiches with cold meat and nice cheese, and burgers. I made chicken burgers the other evening, where I grilled chicken breast sliced on a bun with lettuce, tomato, put brie cheese immediately on top of the chicken for it to melt, and then top it with this gorgeous sweet onion marmalade. As Oom Oubaas says in 7de laan: '... nou dit was kos van die boonste rak" (... Direct translation - "food from the top shelf").

It is actually really easy to make. The onions are browned and then hit with the acidity of wine and balsamic vinegar along with the sweetness of quite a bit of sugar. Mmmmm delish!!

INGREDIENTS:

2 kg of onions (I think I used a total of 8 or 10 onions. Sliced in thin half rings)
500g white sugar
250g muscadova sugar
500 ml red wine
250ml good quality balsamic vinegar
Good pinch of dried thyme
Season with salt
Good knob of butter - don't be shy
15ml extra virgin olive oil

DIRECTIONS:

Once you have passed the aweful job of peeling and thinly slicing 8 onions you can now start with the fun bit of cooking them.

Turn up the heat to high to medium-high, saute the onions with the salt, thyme, olive oil and butter. Stir to make sure the onions are well coated with the oil/butter. Cook covered with a tight lid for about 30 minutes or until nice and soft. Continue to cook stirring every 5 to 10 minutes until the onions begin to turn golden brown.

Add the sugar, muscadova sugar, red wine, and balsamic vinegar. Cook over medium heat until vicious. To test if it’s the right consistency, dragg a spoon against the bottom of the pot. If it leaves a long valley, then its done.

WARNING:

Do not walk away from this once it gets to this stage. There is enough sugar in this that it can burn and create sugar concrete on the bottom of your pan.

Remove from heat and let it cool before storing.

Place in a sterlized glass jar or heat resistant container. Cover and refrigerate.

Because this is acidic and high in sugar, its excellent for long term storage. It will keeps in the fridge well for at least 2 months. Because of the butter the fat may become solid at the top after cooling. Do not fret, simply scrape it off and dispose of it. If the marmalade becomes too thick after cooling, simply reheat in the microwave for 30 seconds.

And that is how its done - quick and easy and very very tastey!!!

Enjoy!!

Why go organic?

2011-12-27T08:30:00.002+02:00

All Pictures taken out of our garden!!

With the costs of living rising all the time, it may be possible to save money and increase your family's health at the same time by growing vegetables in your backyard. It also taste so much nicer, as the produce gets to ripen naturally. Going to go out into your garden and picking the herbs you need, instead of paying about R10 for a little handful in the shops. Once you have started eating from your own garden there is no turning back.

HERB GARDENING:

Herbs have been around since time immemorial and served different kinds of purposes. They have been used to treat illness and flavour cooking; they were even believed to have magical powers. Do you want to have your own herb garden? Here are a few ideas on how to establish an herb garden.

Plan your garden.

Consider the herbs you want to plant. Think about their types. Would you like annuals, biennials or perennials?

How much space will they occupy in your garden? If you want, you can purchase a book that can give you the right information on what specific plants you are planning to grow.

List or draw your garden on paper first. Separate the annuals from the perennials so when the time comes that you have to pull out the annuals, you won't be disturbing the perennials. Perennials can be planted on the edge of your garden so when it is time to till your garden they won't be in danger of getting dug up.

Another thing to remember is that you have to plant the tall ones at the back and the shorter ones in front. Also, provide your plants with enough space to grow. Proper position shall help you in this area.

If you would rather keep herbs out of your garden (and some are quite invasive) you could have herb pots. These are large containers with three or more outlets for the herbs. Fill the pot up to the first outlet and plant it before continuing on with the filling and planting process. Usually, the herb that requires the most water is planted in the bottom hole, while the variety that requires the least, goes in the highest hole.

Some Design Ideas

You can consider having a square herb bed. You can have your square bed divided into four by two paths crossing at mid point measuring 3 feet. You can border it with stone or brick. A wooden ladder may also do the trick. You can lay it down on your garden and plant your herbs between its rungs. You can also choose to have a wagon wheel bed. Planting here is like planting with the wooden ladders. Plant your herbs in between the wagon wheel's wedges.

Get Your Plants Growing

Of course, different plants have different needs, but many of them require alkaline soil. This is the reason why you have to determine the herbs you want to plant in the planning stage. This can more or less help you find out how you should care for your plants. If you germinate your herbs from seeds, remember to follow the directions on the packet for soil, watering and temperature.

Herbs are some of the easiest plants to grow. You just have to provide them with an effective drainage, sunlight, enough humidity or moisture and fertile soil. Even with just minimally meeting these requirements they will be bound produce a good harvest.

Here is a few tips in planting your own vegetables:

It's a good idea to choose your favourite vegetables to grow and plan beds for early, middle of the season and late varieties.

Most vegetables require at least 6 hours of sunlight per day, some need 8. Some quick growers like lettuce and radish can be grown between the rows of plants that take longer to mature, like beet or miellies, thus making full use of the area available.

Throughout dry periods, vegetable gardens need extra watering. Most vegetables benefit from an inch or more of water each week, especially when they are fruiting.

During the growing season watch for insect pests. If you discover a bug problem early it will be much easier, but be careful to not use pesticides once the vegetable are close to being picked unless it becomes an absolute necessity. Organic gardening is one healthy and environment-friendly option. Once you have reaped your crop, put the vegetable waste into your compost pile so that it can be recycled for next spring.

It is important to protect your vegetable garden from wild animals looking for a tasty treat. Make sure your garden is surrounded by a fence that will keep out dogs, rabbits, and other animals. The harm done by wandering animals during one season can equal the cost of a fence. A fence also can serve as a frame for peas, beans, tomatoes, and other crops that need support.

Protection is needed in order for your vegetable garden to yield a bountiful harvest. Hard work will pay dividends if necessary precautions have been made.

Six Ticks For Organic Gardening:

Organic gardening is the way of growing vegetables and fruits with the use of things only found in nature.

1 - One can easily make compost from garden and kitchen waste. Though this is a bit more time-consuming than buying prepared chemical pesticides and fertilizers, it certainly helps to put garbage to good use and so saves the environment.

2 - Organic farming does not use chemicals that may have an adverse affect on your health. This is especially important when growing vegetables. Chemical companies tell us that the chemicals we use are safe if used according to direction, but research shows that even tiny amounts of poisons absorbed through the skin can cause such things as cancer, especially in children.

On the average, a child ingests four to five times more cancer-causing pesticides from foods than an adult. This can lead to various diseases later on in the child's life. With organic gardening, these incidents are lessened. Remember, pesticides contain toxins that have only one purpose - to kill living things. Less harm to the environment. Poisons are often washed into our waterways, causing death to the native fish and polluting their habitat.

3 - Organic farming practices help prevent the loss of topsoil through erosion. It is reported that in South Africa the annual soil loss is estimated at 300 - 400 million tonnes, nearly three tonnes for each hectare of land.

4 - Cost savings. One does not need to buy costly chemical fertilizers and pesticides with organic gardening. Many organic recipes for the control of pest and disease come straight from the kitchen cupboard. Sometimes other plants can be grown as companions to the main crop. An example of this is the marigold, which helps to repel aphids from vegetables. Mixing 1 tablespoon of liquid dishwashing soap and 1 cup of cooking oil can make a cheap garden pest spray. Put 3 tablespoons of this mixture in 1 quart of water and spray on plants.

5.A simple mulch of pine needles will help to suppress the growth of weeds as well as keeping the moisture in.
6. Organic gardening practices help to keep the environment safe for future generations.

Safe Pest Control Tips

Pest control must be done with utmost consideration to safety; safety in terms of the plants, animals and humans. This holds especially true for those with vegetable and organic gardens.

The main purpose of growing vegetables organically will be defeated if they become tainted with pest control chemicals.

Here are a few long-term maintenance tips to make pest control less damaging and more environmentally friendly.

1. Use the physical pest control process.

This may be accomplished through picking grubs off by hand, creating barriers and traps and plugging holes. Snails can be found hiding in damp places under rocks and towards the base of those plants with strap like foliage.

2. Apply biological pest control.

Encourage predatory insects such as green lacewings and dragonflies to feed on aphids and other pests that attack your plants. You can do this by placing a shallow bowl of water in the garden. Dragonflies especially will hover around water. Bacterial insecticides such as B. thuringiensis could also be used against caterpillars.

3. Only as a last resort should we turn to chemical pest control.

Organic pest control methods can be successful and the ingredients for many of the recipes can be found in the kitchen cupboards. If chemical sprays are really necessary, try and find the least-toxic. These include insecticidal soaps, horticultural oils, dehydrating dusts, etc.

4. Consider the use of safer pest control substitutes.

Recipes for alternative pest control include the following:

Against Green Aphids and Mites - Mix 1 tablespoon of liquid soap and a cup of vegetable oil. Dilute a teaspoon of this solution in a cup of water and spray on aphids and mites.

Against Cockroaches - Dusts of boric acid can be applied to cracks or entry points of these insects. Bay leaves on pantry shelves could also help in warding off these critters.

Make sure that the chemicals you use are made specifically for the insects you are targeting.

If you have found something useful against insects or would like to share you organic experiences please feel free to share.

Happy Planting and of course Eating!!

Many Ways To Skin A Potato Salad

2011-11-21T18:28:00.001+02:00

Potato salad is always lovely with a braai here is a few ideas one can do to zoosh up a normal potato salad.

Add 15ml curry powder to the mayo to make a curried potato salad and scrap the parsley for coriander

Add 45ml pesto to the mayo and instead of parsley try adding fresh young basil leaves

Half the normal amount of mayo and add 125ml sour cream or plain yogurt and freshly chopped chives

ABBY’S TIP:

When making a potato salad its best to keep it room temperature and not in the fridge as the potatoes goes all rubbery.

Here is a few lovely potato salad recipes that is a must try:

MUSTARD POTATO SALAD

700g new potatoes

2 sprigs of rosemary

80ml dry white wine

1 red onion

sea salt flakes

15ml dijon mustard

15ml wholegrain mustard

2 hard boiled eggs

handful of fresh chopped flat leave parsley

Put the potatoes in a pot with salted water and the 2 sprigs of rosemary. Cook until tender. Once cooked drain the water and cut in half. While the potatoes are still steaming hot add the 80ml of dry white wine. Peel and finely dice the red onion. Add the dijion and wholegrain mustard and quarter the hard boiled eggs mix until its nice and even. Sprinkle the freshly chopped parsley and season with sea salt.

MEXICAN WARM POTATO SALAD:

This is a nice potato salad that is nice and spicy. Best served warm.

6 medium potatoes

125ml canola or sunflower oil

pinch of salt

5ml chili powder

handful of freshly chopped coriander leaves

125ml sour cream

5ml white wine vinegar

2-5ml chili powder

Scrub the potatoes and cook for 10minutes in salted boiling water until par-cooked. Drain well and cut into cubes. Heat the oil in a frying pan and fry the potatoes until lightly browned. Remove from the heat. Mix the salt with the first measure of chili powder and coriander and toss with the potatoes. Mix together the sour cream, vinegar and second measure of chili powder and toss into the potatoes. Serve warm.

GREEK ARTICHOKE AND POTATO SALAD:

400g can artichoke hearts

400g baby carrots

3 spring onions

12 small new potatoes

60ml olive oil

30ml wine vinegar

30ml freshly chopped dill or fresh basil leaves

freshly ground black pepper

Drain the artichoke hearts. Lightly cook the baby carrots and then drain. Wash and trim the spring onions and slice thinly diagonally. Scrub the potatoes and boil for 10 min until cooked. Drain well. Whisk together the oil, vinegar, dill or basil and lots of freshly ground black pepper. Mix together the artichokes, carrots, spring onions and potatoes into a bowl. Pour over the dressing and toss till evenly coated.

WARM POTATO SALAD WITH BACON:

I’ve made this potato salad a few times at get together and I have to admit – it has always been a definite hit.

6 medium potatoes or 700g new potatoes

1 onion – cut in half and then thinly sliced

250g bacon - diced

5ml dried thyme

125ml chutney

80ml olive oil

60ml vinegar

15ml corn flour

250ml milk

Boil your potatoes until tender. While your potatoes are cooking fry the onions and bacon. Add the dried thyme. Cook until the bacon is nicely browned. Add the chutney, oil and vinegar and stir into the bacon and onion mixture. Bring to a slight simmer. Mix the corn flour and milk together and stir into the bacon mixture. Bring to a boil but stirring constantly until it has thickened and turned glossy. Once the potatoes are cooked, drain and cut into quarters if medium sized potatoes or in half if new potatoes. Put the potatoes into a bowl and pour over the bacon and onion mixture over the potatoes stir until evenly coated and serve immediately.

The South African Braaivleis - Part II: Steak Attack!!

2011-11-15T13:45:00.001+02:00

So last week was all about the Braai. You know there is so much one can do when you braai your meat. So I have decided to give you a few recipe ideas for meat marinades and sauces:

Herby Steak Rub with Blue Cheese Butter:

I got this recipe from cookbook with my own spin to it. I thought braaing a steak without a little flavouring might be too dull, but also didn’t want to make it to flavoursome as it may clash with the blue cheese. You just want some nice soft and subtle flavours and then the lovely saltiness of the blue cheese.

Took a few sprigs of rosemary, thyme and sage

Zest of a half a lemon

Juice of one lemon

2 Garlic Cloves.

Freshly ground pepper

Good glug of olive oil

Pinch of chilli flakes

20ml Brown Sugar

5ml Paprika

Finely chop up the herbs and garlic. Put into a Pestle and Mortar add the Zest of the lemon, pepper, chili flakes and paprika. Bash up until all flavours are released. Add the Olive oil and mix/bash well. Pour lemon juice over your steak. Once your herb mixture is nice and flavoursome brush it on your meat. Leave to marinade for about 30 min to an hour.

(Don’t allow the lemon juice to be on for too long as it tends to cook the meat.)

While your steaks are on the braai you can baste the meat with the herb mixture.

Now for the Blue Cheese Butter:

125g soft butter

60g blue cheese

Mix the Blue butter ingredients together in a bowl/food processor until well mixed. It must be smooth. Place the butter mixture onto a piece of cling film and roll it into a sausage shape that is about 5cm thick. Twist the ends and pop it into the fridge for an hour to harden.

While the butter is hardening, make the herby rub and brush onto your steaks and leave them to stand until you are ready to cook.

Grill the steaks to your liking and as it’s about to come off the fire slice a nice knob of the blue cheese butter and place on the meat. Just as it starts melting take it off the braai and serve immediately.

Now that’s how it’s done!!

This is another fantastic recipe – this one is from Jamie Oliver. I find that this recipe goes extremely well with pork, chicken and lamb.

Blackened Meat Rub:

The Ingredients for the Marinade:

½ teaspoon cumin seeds

1 teaspoon of ground fennel (Barship) My husband doesn’t like fennel or anything aniseedy but I cheat and use ground fennel and he hasn’t even noticed - heehee

2 cloves or 1 teaspoon of ground cloves

1 heaped tablespoon sweet smoked paprika

zest and juice of 1 orange

a small bunch of fresh thyme, leaves picked and very finely chopped

4 garlic cloves, peeled and very finely chopped

150ml All Gold tomato sauce

90ml of Balsamic Vinegar

sea salt and freshly ground black pepper

To make your marinade:

Using a pestle and mortar bash or crush up the cumin, fennel seeds and cloves in a pestle and mortar and mix with the paprika, orange zest and juice, thyme, garlic, tomato sauce and balsamic vinegar. Season your meat with pepper. Baste your meat until evenly coated and leave to marinate for in the fridge for overnight or at least 6 hours.

Homemade Sparerib Marinade: (Enough to marinade 500g of Pork Spareribs)

2 cloves of garlic

2 onions

250ml All Gold Tomato Sauce

80ml white vinegar

30ml brown sugar

15ml Worcestershire Sauce

5ml English Mustard

2ml Tabasco Sauce

Black Pepper

Peel and crush the garlic the garlic. Peel and finely chop the onions. Mix the onion, garlic, tomato sauce, vinegar, sugar, mustard, Tabasco sauce in a non metal bowl. Add the meat and turn to coat. Cover and marinate overnight in the fridge. Remove the meat from marinade and cook on the braai.

Here is a few other meat marinades and rubs for tasty meat:

Beer Marinade: (Sufficient for 500g of beef, pork, lamb or chicken)

1 clove of garlic

125 ml tomato sauce

250 ml beer

30ml Worcestershire sauce

30ml brown sugar

15ml wholegrain mustard

15ml corn flour

Peel and crush the garlic and mix in the tomato sauce, beer, Worcestershire sauce, brown sugar, mustard and corn flour all in a non metal bowl. Coat the meat of your choice and allow marinading for a minimum of 3 hours at room temperature or overnight in the fridge.

Spicy Italian Rub: (this is really nice on fish)

15ml smoked paprika

freshly ground black pepper

5ml of the following:

- dried marjoram

- dried thyme

- dried basil

- chili powder

- onion salt

Mix together all the ingredients. Brush your meat with olive oil and then sprinkle with the spicy mixture.

Crusty Steak Rub:

45ml Olive Oil

45ml Dijon Mustard

15ml Worcestershire Sauce

50ml Freshly Ground Pepper

Mix the oil, mustard and Worcestershire sauce and baste on either lamb or beef. Take the pepper and press onto the mustard mixture. Leave to stand for about an hour before cooking.

The South African Braai - How to have that perfect BraaiVleis

2011-11-04T12:19:00.000+02:00

Please be advised that the content of this blog is not for sensitive readers. If you are a vegetarian by any means please do not read any further.

Any South African worth their (braai) salt will tell you that boerewors, rugby and sunny skies are the essentials of a proudly African braai. Add tangy potato salad, a couple of juicy steaks and a group of friends to share it with, and you’ve got a recipe for an irresistibly delicious, fun-filled feast!

General Motors - South Africa used the term in the 1970s in its localized jingle "Braaivleis, rugby, sunny skies, and Chevrolet" to advertise their cars in South Africa —equivalent to the slogan "baseball, hot dogs, apple pie, and Chevrolet" in the US and, to a lesser extent, "football, meat pies, kangaroos & Holden Cars" used in Australia.

Announcer: "Hey, South Africa, what's your favourite food?"
Crowd: "Braaivleis!"
Announcer: "Sport?"
Crowd: "Rugby!"
Announcer: "Weather?"
Crowd: "Sunshine!"
Announcer: "Car?"
Crowd: "Chevrolet!"
Announcer: "All together?"
Crowd (singing): Braaivleis, rugby, sunny skies and Chevrolet! Braaivleis, rugby, sunny skies and Chevrolet! They go together, in the good old RSA. Braaivleis, rugby, sunny skies and Chevrolet!

The word braaivleis is the Afrikaans word for “grilled meat." And that is something most South Africans do on a Saturday Afternoon. The word braai (plural braaie) is Afrikaans for "barbecue" or "grill". The word vleis is Afrikaans for "meat".

I found the following on a website and had to post it. My thoughts and comments is in bold and in red.

Top 10 braai tips

“By Jan Braai | Published July 15, 2010

Earlier today a journalist asked me for my top 10 braai tips. Considering that I did not have such a list of tips, I sucked them out of my thumb. Here they are:

1. Nothing beats a real wood fire. (That is so true it adds flavour to the meat and they guys feel all manly standing by the fire)

2. Gas is Afrikaans for a guest at your braai, not something you braai with. (That is something that is true to South African nature that when we braai its never for one person the more the merrier).

3. Braaing is the only fat-negative way of cooking food. Even when you steam it, the fat in the food stays behind. When you braai, the fat drips out. (This is the only fat that I do eat as it goes so nice and crispy – best eaten hot off the fire. I know this is not healthy but heck its lekka)

4. Never braai with indigenous wood. Alien vegetation like Rooikrantz and Blackwattle drink lots of ground water and besides, it’s good burning Australian rubbish. (My hubby love Rooikrantz wood as it burns really well and makes lovely coals.)

5. Braaing is a direct form of energy use, from the coals, to your meat. With conventional electricity there is a lot spillage between the power plant, power lines, electricity box, wires, stove and pan. If you love the earth, braai. (We all want to do our bit for the plant and this way we not only are we saving energy but also getting rid of alien plant species.)

6. Have enough ice at your braai. To put in Klipdrift & Coke, to keep Castles cold, and to treat burn wounds with.

7. Smoke flies to pretty people, so send them to the kitchen to go and make salad. (Cleary this article was written by a man – as the men believe they braai the meat they are giving the ladies a night off but who ends up making the salads, preparing the meat for the braai – us woman – o well such is life… LOL)

8. Animals eat grass, leaves and vegetables all their lives and convert it to meat. Eating meat is like eating vitamin pills.

9. A cow must only be killed once. Do not braai you steak until the flavour is dead. (I never used to eat my meat raw – those were my thoughts when I used to see a pink steak – but now there is nothing nicer than a medium steak. It’s juicy, succulent and has so much flavour. Its sacrilege to eat a well done steak.)

10. A braaibroodjie (toasted sandwich which is done on the fire) is your chance in life to have you bread buttered on both sides. (There is nothing nicer than a toastie on the side – cheese, tomato, onions and either chutney or apricot jam…. Hmmmm yummmmy!!!)

For More South African Recipes Check this Site out - Thank you for the usage of your braai broodjies pictures!

Here is some REAL handy tips the next time you braai - I normally leave the braaing for the men. I also like to make sure the salads, meat, and other side dishes are all completed before we braai so I to can sit back relax by the fire with nice glass of wine.

Purchasing the best quality meat you can find, and if it is Lazy aged the better. Ageing your meat not only tenderises it, but also greatly enhances its flavour.

For the tastiest, most tender fare, marinate your meat overnight. This allows the meat to become infused with the rich flavour of the marinade. If you’re unable to marinate overnight, allow the meat marinade a few hours before braaing. Be careful if you use meat tenderizer or marinade that is meat tenderizing properties try not to allow it to marinade for too long as the meat tends to have a floury texture. Always store meat (marinated or not) in the fridge until you are ready to cook it. The same will apply if you use lemon juice – don’t allow it to stand overnight or leave to long as it will cook your meat.

If you’re braaiing with wood or coal, use fuel that produces long-lasting coals. Begin braaiing your meat only once the flames have died down and the embers are white-hot in colour. The grid, preferably non-stick or coated in non-stick spray, must be hot before the meat is placed onto it, and should be positioned roughly 10 centimeters above the coals. A simple way to test if the coals is ready or not is to hold your hand above the embers for the count of 10. If you have to pull your hand away before you reach 10, the coals are still too hot. If you can comfortably hold your hand over the coals for much longer than the count of 10, the embers are too cool. In this case, lower the grid, or add more coal or fire to create fresh, hotter embers.

There is nothing worse than eating chicken and then its still raw in the centre. Its not good. A really cheat way to braai chicken that is juicy, succulent and full of flavour is to zap it in the microwave / par boil for 10-20minutes and then put a lovely marinading sauce over it for another 30min before you stick it on the braai. The trick is to have the fire just right not to hot otherwise the outside will be black and inside pink.

One of our secrets to succulent meat is to seal it. Once the meat has been put on the fire you wait 2 minutes. Turn and wait another 2 minutes. The secret is then not to turn the meat to many times. Work on 7 minutes on each side. It must be a nice golden colour before flipping.

I never add salt to my meat before cooking as it results in toughness and dryness. If you need to season with salt rather do it once it has been cooked.

Braais are not just for cooking meat! You can also prepare mielies, potatoes, braai broodjies and other delicious goodies over the coals. Ensure that when you cover these items with tin foil, the shiny side is facing inwards. Use thick, heavyweight foil to prevent food from burning. Vegetable sosaties (kebabs) is also a lovely option if you are looking for some veggies on the side) Heck one can even do dessert on the braai. Friends of ours the one time made this most amazing and indulgent pudding by taking couple of bananas and slit the peel along the inner curve. Filled them with slices of BarOne chocolate and, if you like, a dash of Amarula cream . Wrap the bananas tightly in tin foil and place on the braai until the peel is dark brown in colour. Unwrap the banana carefully and serve with ice-cream. You can do apples with sugar, cinnamon and rum. So many options… Lekker!

Truly South African: Oxtail Potjie

2011-10-25T21:23:00.000+02:00

"Ask any South African what is the first thing they think of when they hear “poitjiekos”, and the majority will answer the same; outdoors, socializing around the fire, waiting in anticipation for that meal you know is going to be an absolute winner, a story or two of the best potjie they have had. There is so much one can say about potjiekos. If you would like to read further you can go over here to read more..."

Cooking oxtail by means of a potjie is the perfect way as it needs time and patience. This is a really fantastic recipe that turned the meat tender and the potjie was full of flavour and rich. Just totally amazing. Unfortunately, I can't take all the credit for this recipe as this was found on www.cookbook.co.za.

This is also a nice way to enjoy the evening with little work as the men sits around the fire mustering the will power in not peeking while the potjie "praat lekker politiek met mekaar" while us ladies can sit back, relax with excellent company over a lovely glass of wine.

Its best served keeping it traditionally South African krimmel mielie pap is the best. It absorbs all those juices and makes the dish truly memorable. You can serve it with mash, rice, couscous or some lovely fresh bread.

INGREDIENTS:

500 – 600g Oxtail cut into pieces
2 smoky Kassler chops cubed (you can use bacon, about 1/2 a packet but I have to agree with Graeme bacon just does not seem to be as smoky as it used to be and the Kassler chops just adds that extra deepth to the potjie)
½ cup seasoned flour
1 liter beef stock
400g tin tomato paste
2 tablespoons crushed garlic
4 dry bay leaves
10ml Paprika or Smoked Paprika
15ml Ina Paarmans Meat Spice
4 large leeks roughly chopped
2 large onions roughly chopped
2 large carrots roughly chopped
3 large potatoes roughly chopped
250ml peas
250g punnet button mushrooms (try finding smallish ones and through them in whole)
1 very large glass of red wine
125ml cup sherry (don't worry if your hand slips a bit)
Good knob of butter - don't be stingy
Freshly ground pepper and sea salt
Fresh Mixed herbs, about 10 stalks (I used rosemary, parsley, thyme, and sage) tied together that you can remove easily or a bouquet garni.

Method Behind My Madness:

Preparing the fire till its the right temperature is normally the Mans Job. (The men normally end up thinking they the ones who is cooking but that is OK - the secret stays between us ;))

Chop up all your veg and place in bowls ready to add when needed is a nice way in having everything nicely prepared.

Place your potjie on the edge of the fire to heat up, add the butter and a good splash of olive oil, add the Kassler cubes or bacon and cook for about 5 minutes.

Sprinkle the oxtail pieces with the seasoned flour (seasoned with Meat Spice and Paprika) to coat and then brown with the kassler cubes, turning them with tongs to get a nice even colour all over.

Remove the oxtail pieces and the kassler and set aside.

Add the carrots, the onions and the leeks and cook for about 5 minutes.

Now add back the meat and all of the rest of the ingredients, stir, place on the lid, make sure the fire is moderate to hot just not boiling.

Sit back and relax for about 2 hours before you take a look. (One of the biggest secrets in making a potjie is not opening the lid)

Make sure the fire is kept fairly constant, you want the sauce to bubble slowly, not boil. This is when the ingredients are talking politics with each other.

After another hour check again and if the sauce is too thin, add a tablespoon of maizena (cornstarch) to 2 tablespoons of water, mix and then add to the liquid, stir and cook for the last half hour.

Leave it on the fire for about 3 1/2 hours in total before serving.

EAT and ENJOY a TRULY South African Way of COOKING!!

Feel free to give me your input on your favourite potjie memory, or experience.... Share your thoughts!

White Chocolate Cheese Cake

2011-10-17T16:45:00.001+02:00

The other day we were invited by friends for dinner. I was told to bring a dessert. I love eating desserts and love to try new things. I know the hosts were going to make an amazing supper so for dessert I was wanting something nice, and not to heavy. So I decided on making a White Chocolate Cheese Cake.

I took the risk in making something completely new. (This was my first attempt in making a cheese cake) I normally like to make a trial before I make for friends so I know what it taste like if I need to adjust the recipe and so on. I was relieved that this dessert was a great hit.

It is actually very easy to make and is rather yummy. I would definitely make this recipe again. The recipe says it serves eight – however I found that this recipe is rather very rich so I would suggest smaller portions. I also suggest having something rather tangy drizzled over each wedge like granadilla pulp or berry coulis just to cut through the sweetness.

I think next time I’ll also experimenting by adding some lovely fresh berries to the cheese cake.

THE INGREDIENTS:

BASE:

200g tennis biscuits – crumbed

125g melted butter

FILLING:
500g white cooking chocolate. (I do not like cooking chocoloate so I used Cadbury Dream instead)
250ml cream
250g cream cheese
250g mascarpone cheese
1 lemon – juice and zest (optional) I like it with a bit of lemon juice as it just breaks the sweetness a bit

GARNISH:
Berry Coulis or Granadilla Pulp

THE METHOD:

BASE:

Mix together the crumbed biscuits and melted butter. Press the biscuits melted butter mixture into the base of a spring form tin. I think mine is either 22 or 24cm.
Put in the fridge and allow to chill.

FILLING:

Place the chocolate and cream in a bowl and the melt the chocolate over a double boiler.

Do not allow the mixture to boil!!

Once the chocolate has melted, allow the mixture to cool slightly and then whisk the cream cheese, mascarpone and lemon until it’s all nice and smooth. (This is where I will add the fresh berries.)

Pour the mixture over the biscuits base and place in the fridge to set over night.

GARNISH:

Each slice with a drizzle of berry coulis or granadilla pulp.

SERVE AND ENJOY!!

Buffalo Wings

2011-10-11T16:14:00.004+02:00

The one day my hubby had a craving for Buffalo wings so we went to the local steak house. Much to his disappointment it wasn’t what he was after. Steakhouses have a terrible habit of changing recipes and it never taste the same. So my husband put a challenge in front of me and asked me to make Buffalo wings.

I've never tried it before so I was up for a challenge. I love cooking challenges, especially if it brings wonderful results. I found a recipe and kind of tweaked it and it’s perfect. Buffalo wings are normally deep fried, but I really don't like deep frying food because I don't have a deep fryer. Working with really hot oil makes me nervous.

Doing it on the grill is so much easier, healthier and safer. The contrast of the hot spiciness against the coolness and creaminess of the dip is just a mouth blowing sensation. I made it for my hubby and he was blown away, made it for my Ouma when she came to visit and it was devoured. Even my sister who doesn’t like spicy foods enjoys it.

Marinade:

12 Chicken Wings

60ml Melted Butter (I use salted butter)

60ml Tabasco Sauce (which I like has it gives a heat with a slight sourness to it) but you can use any hot pepper sauce

10ml Smoked Paprika or normal paprika (I like using smoked paprika as it gives a lovely smoky flavour to it. If you are using Sweet Paprika then I suggest using 15ml’s instead.

2.5 – 5ml Cayenne Pepper all depends on how hot you want to make it

Blue Cheese Dip:

125ml Sour Cream
125g Blue Cheese – Crumbled
125ml Mayonnaise
15ml White Wine Vinegar
1 Garlic Clove – Minced

Method for the Wings:

I like to cut off the wing tips. Instead of throwing them away I put them in the freezer and use them at a later stage in making chicken stock or a nice chicken soup.

Cut the wings at the joints if you are looking for that perfect finger snack size

Put the chicken wings in a plastic bag. Set aside.

Food safety tip:
Please remember when working with raw chicken that you use a board only for raw chicken and once you have finished with it wash your knife thoroughly and your chopping board to prevent cross-contamination. Whatever you do: DO NOT let the raw chicken juices come in contact with other food especially vegetables that you plan to eat raw like the celery sticks that go with the chicken wings.

Create a marinade by stirring together the melted butter, Tabasco sauce, paprika, salt, cayenne pepper and black pepper. Pour about half of the marinade over the chicken piece that is in the bag. Seal and let it marinade at room temperature for 30min. Place the wings on the rack of a broiler pan.

Grill for about 15 – 20 minutes on each side or until the chicken is no longer pink. (The pan should be about 10cm away from the grill) basting every so often with the left over marinade. Remove from the oven and baste with reserved marinade.

Blue Cheese Dip:

Combine the dips ingredients (sour cream, mayonnaise, blue cheese, vinegar, and garlic) in a blender or food processor. Blend or pulse until smooth. Cover and chill. It will last about a week in the fridge.

Serve the wings immediately with blue cheese dips and celery sticks. It can either make 24 little cocktail snack or 12 appetizer servings.

How to make Chilli Con Carne

2011-10-03T10:42:00.000+02:00

(I haven't made this dish in a while - so I don't have any pics but when I make again - Hopefully soon I'll post a pic.)

This is definitely one of my favorite recipes and my hubby absolutely just loves it. I must admit I haven’t made it for quite some time, hmm I think I must make it sometime soon, it will be a real treat for the family.

This recipe is actually from Jamie Oliver’s recipe book called Happy Days with the Naked Chef. I have gotten so used to this recipe that I've tweaked it a little bit.

I normally serve it in a pancake if my budget is on a shoe string. But you can serve it on a tortilla wrap, on top of nacho’s or even rice or loads of crusty bread.

Having guacamole and sour cream on the side is a must but if you are looking at a healthier option dump the sour cream for Natural yoghurt instead.

INGREDIENTS:

2 medium red onions

3 cloves of garlic

1 fresh chilli and finely chopped – if you are liking a milder version then you can deseed the chilli before chopping it up

10ml of chilli powder

1 small green pepper seeded and finely chopped

15ml ground cumin

15ml ground coriander

15ml sweet paprika to give it that fantastic red

500g of excellent quality of pure lean beef mince

200g of sun-dried tomatoes in oil. If you can’t find any in oil then you can use a tin of tomato puree.

2 X 400g tins of tomatoes – I cheat when it comes to this bit I buy 2 tins of All Gold Mexican tins of tomatoes mix. It gives your dish an extra kick with heat and Mexican flavour.

½ Cinnamon stick

2 X 400g tins of red kidneys beans drained and rinsed

Sea salt and freshly ground pepper
Fresh Coriander leaves

METHOD BEHIND MY MADNESS:

Finely chop your onions, garlic, chilli, green peppers and sauté them in a little butter until nice and soft.

Add the chilli powder, cumin, coriander and sweet paprika.

Add the mince and continue to cook until nice and brown. If you are using sundried tomatoes in oil then blitz them until a paste and add.

Or just add the tomato puree. Add the tins of tomatoes, cinnamon stick and a good wineglass of water.

Taste!! - It is always important to taste your food. Does it need more salt or Pepper? Add if need be.

Bring to boil and then turn the heat down and allow simmering for a 1hour.

Add the Kidney beans 30 minutes before the end of the cooking time. They are cooked they just need to be warmed up.

This is one of these types of recipe dishes that taste so much better the next day, as the flavours has had chance to fully develop.

As your about to dish up - add in coriander leaves it will give that really nice freshness to it.

This is perfect if you are having friends over and you want to enjoy the company instead of slaving away in the kitchen, all you need to do is heat and eat and definitely indulge!!!

Serve with guacamole, tomato salsa and sour cream and some extra cheddar cheese if you want.

Flaming Hot Chillies

2011-09-26T19:41:00.000+02:00

"Next to jazz music, there is nothing that lifts the spirit and strengthens the soul more than a good bowl of chili." Harry James

And that is so true! Chili’s gives such an awesome array of aromas. Think chilies, garlic and ginger heating up in a pan making sweet melody for that amazing dish. There is a huge variety of chilies to choose from. They come in different colours, shapes, sizes and heat intensities from sweet and mild to being dangerously hot it can even strip paint.

Did you know that eating chilies increase your metabolism by 25%?

If you are by any chance not too sure about a chilies heat then try this little handy trick. Take your chili and slice just the point off. Lick it. If it feels “safe” then take a small little bite. How was it? Did it have a short lived and clean heat? Or was it concentrated? Some chili gives your mouth a short quick burn where others seem to just explode!

Should you ever get caught in “crossfire” with a chili then have glass of full cream milk, yoghurt, ice cream, cheese or even an avo or piece of bread with peanut butter or thick butter. The more fattier the food the better as fats absorb the chemical that causes that terrible burn. Whatever you do don’t do what I did and grab that glass of wine. Alcohol only makes it worse and you will be hopping up and down in the kitchen like a headless chicken.

Did you know that the smaller and thinner the chili the hotter it is?

Chilies go with just about anything from vegetables, to fish, even in chocolate and ice-cream. Chilies are not only great in food but also very good for your health. They contain loads of Vitamin C to combat illnesses; Vitamin A, Vitamin B6 for the production of red blood cells and brain functions; and Folate Acid for normal growth; and an enzyme called Capsaicin which is believed to fight cancers, ulcers and also may prevent heart attacks .

When shopping for chilies at your local supermarket:

Most supermarkets have green or red chilies available throughout the year and they normally stock a variety.

Fresh chilies should be well shaped, firm and shiny. Dried chilies should be glossy and unbroken.

Most chillies have a predictable heat level. The spiciness is determined by its growing conditions. That is why sometimes a chili like a jalapeno for example can be mild enough to eat just like that or it the can be so hot that it sets your mouth on “fire”.

Storing and Preparation at Home:

Storing your chilies:

Unwashed chilies should be stored in a paper towel rather than a plastic bag as moisture will make them go rotten. Keep fresh chilies in the crisp drawer of the fridge – it will keep for up to 3 weeks. Dried chilies should be in an air tight container. They can last up to 4 months if not longer if stored in the fridge.

Preparation:

Capsaicin is the chemical that gives a chili its heat. They are found in the membrane and seeds of a chili and this chemical can really irritate your skin badly if you have sensitive skin, and trust me you don’t want to have an itchy eye when you’re working with chilies as it can be extremely painful if you get it in your eyes.

Should this happen the best thing would be to rinse your eye out with milk. If you do have sensitive skin then you may want to wear rubber gloves when working with your flaming hot chilies. After chopping/grinding fresh/dried chilies one should wash your utensils and hands/gloves well. When grinding dried chilies be careful not to breathe in those fumes or allow them to get near your eyes.

If your recipe calls for dried chilies then I would rather recommend that you soak them in hot water for 30 minutes, puree them with the water it was soaked in and then continue with your recipe.

Cooking with chilies:

Chili peppers are used in so many dishes all around the world from Thailand to Italian cuisine.

All you need to do to give your food a little zing is sprinkle a little chopped chili to your cooking. You can add them to your hamburgers to your salad dressings. You can roast and peel milder chilies such as jalapenos as one would do bell peppers. If you don’t like too much heat then remember to remove the ribs and the seeds.

Roasted Butternut and Bacon Tagliatelle

2011-09-13T08:42:00.001+02:00

After surfing the net and searching through recipe books I couldn’t come across a bacon and butternut pasta recipe that interested me. So I had a moment of inspiration and did my own thing. The combination of the sweetness and softness of the butternut against the saltiness and the crispiness of the bacon is an absolute fantastic contrast combination which makes it so yummy. I suppose you can experiment and add some extra stuff like sundried tomatoes, mushrooms or spinach. My hubby absolutely loved this which was a surprise as the only pasta he loves is spaghetti and mince. This is my first recipe that I’m actually posting that I created by myself. So here goes. Hope everyone likes it.

The Ingredients:

1 butternut peeled and diced into smallish blocks
6 Courgettes – sliced chunky
2 onions cut in half then sliced in thin half rings
4 cloves of garlic sliced in half length ways
250g smoked bacon
Good glug of olive oil
+-30 ml white balsamic vinegar
Pinch or two of chilli flakes
+- table spoon of brown sugar
Good pinch of dried thyme
Good sprinkle of dried parsley
Freshly ground black pepper and sea salt
500 g tagatellie (pasta)
Feta cheese – for garnish

Method behind my madness:

Preheat your oven to 220C.

Spread the butternut evenly across the baking tray. Sprinkle the brown sugar over the butternut. It just brings out the natural sweetness of the butternut. Making the butternut really flavoursome, gooey and caramelizey.

Add the courgettes, “sprinkle the onions” on top of the butternut. I absolutely love roasted garlic; it just brings so many flavors and depth to a dish. I suppose you can add less if you are not a garlic fan.

Add the garlic and the chili flakes. (Just adds a little bite) Drizzle with olive oil and toss to coat the vegetables evenly. Sprinkle dried thyme (you can use fresh thyme I would say 2 sprigs would do – unfortunately I didn’t have any fresh herbs available) and the parsley. Season with a good dose of freshly ground black pepper and a little sea salt. (Not too much salt as we will be using bacon and feta cheese – so just rather add a little). One can always add extra salt if needed but it’s harder to fix an overly salted food.)

Drizzle white balsamic vinegar over. I prefer the white balsamic vinegar in this recipe as the vegetables retain their own colours and not of the balsamic vinegar. This just adds to flavour to the pasta – slightly sweet and tangy. Layer your bacon on top of the vegetables. Seal with foil and bake for 30min in the oven.

Cook your pasta according to the instructions on your packet. I used tagliatelle pasta. It is nice to use fresh pasta, I used an egg based one that took only 4 min to cook. Once your pasta is cooked give it a good drizzle of olive oil so that it is nicely coated. This particular pasta is not very saucy and can be dry but if its nicely coated in olive oil it gives added flavor and a lovely texture.

Take your baking tray out of the oven and open the foil lid. Test to see if the vegetables are tender. If it’s tender stick it under the grill for another 10-15min. The bacon will go nice and crispy and the vegetables will work its magic.

Dish the pasta into your serving plate and add the roasted vegetable mixture on top. Take some lovely creamy feta cheese and crumble it on top. (You can add according to your own preference.)

Serve and enjoy immediately.

Chance to have a share on my Blog!

2011-09-08T14:38:00.002+02:00

Do you love cooking like myself?

Do you have a signature dish or favourite recipe that is an absolute winner?

Well prove it!

You can email me your favourite recipe with pictures and it can be a featured article for the week. All credits of course to you! If yours by any chance receives the most votes then you may stand a chance in a winning a prize!!

You can email me at abbiescookingkitchen@gmail.com.

I am looking forward to your emails.

Happy cooking and Good Luck!!!

How to make your very own Fumè? (Fish Stock)

2011-09-07T14:12:00.000+02:00

Fume is the French term for Fish Stock.

Few tips in making Fish Stock:

It is the perfect base for fish soups, chowders, seafood risotto and sauces.

The best fish to use for making fish stock is to use fish that is mild in flavor and lean, like halibut, cod, hake, snoek and cape salmon.

Avoid using fish like trout, salmon, mackerel or any other oily fish.

Ingredients:

1kg fish bones, heads and tails
1 fennel bulb – quartered
2 onions – peeled and quartered
4 carrots – peeled and cut chunky
2 celery stalks with leaves
1 bunch of parsley
250ml dry white wine
½ lemon

Method:

Place vegetables and fish bones in a large pot and cover with +-2L of water.
Add the wine.
Squeeze the juice of the lemon.
Bring to a boil and then simmer on a low heat for 2hours.
Remove from heat strain very carefully through a strainer lined with cheese cloth.
(Be careful of the bones).
Cool and then put in the fridge.

How to make your very own chicken stock?

2011-09-07T14:08:00.000+02:00

If you are going to make a chicken stock it is important to use the bones rather than the white meat. Anything goes! You can use leftover roast chicken, neck, or backs or wings. Just don’t use the liver it will discolour your stock and give it an awful taste.

Chicken bones contain a protein called collagen, when heated it breaks down into a gelatin. Having gelatin in your stock gives it an amazing texture and taste that just makes your soups, stews or sauces FANTASTIC!!!

Ingredients:

1 whole chicken bones or cut into to pieces
2 onions
3 carrots
3 celery stalks with leaves
2 bay leaves
1 small bunch of parsley
5ml whole peppercorns
1 small handful of Thyme
250ml white wine -+3L of water

Method:

Place all vegetables, bay leaves, peppercorns, parsley and thyme in a heave based pot or stock pot.
Place the chicken bones on top.

Cover with +-3L of water.
Bring to a boil and then turn the heat down and allow it to simmer for 2hours.
Skim off any foamy scum that rises.
It should be a golden brown colour.
Pour the stock into a fine sieve/cheese cloth.

Cool and Refrigerate.
Once cold there will be a layer of fat you can remove this with a spoon.

Pour in storage containers and store in the fridge or freezer till needed.

Few important pointers when making chicken stock!

2011-09-07T14:02:00.000+02:00

When making chicken stock or any meaty stock it is important to use cold water instead of hot water. The reason is because the collagen won’t melt properly and you will not get any of that lovely gelatin.
Water level should be an inch above the bones. You are looking for a lovely flavouresome stock not a watery one.

Chop your veggies coursley. If you can help it try not to peel them. You can even keep the onion skin. It gets strained in the end so it doesn’t matter. It gives a fantastic natural colouring to your stock.

Seasoning: You can use salt, peppercorns, bay leaves, cloves, ginger anything you like. Just remember don’t over season you still want it flavoursome but not overpowering.

Great way to cool a stock down is to put it in a bowl in a tub of ice cold water. Don’t put it in a tub of ice as this takes longer to cool, which may become a breeding ground for bacteria.
Don’t cover your stock when cooling it will go sour.

Don’t put any hot stock in the fridge. It will cause your fridge to overwork and it may break.

How to make Beef Stock from Scratch?

2011-08-29T09:00:00.004+02:00

You can use beef bones, knuckles, or shin. Avoid using beef that has to much fat on it.

Ingredients:

3Kg Beef bones

115g Tomato Paste

4 Bay Leaves

4 Onions - Quartered (If you want extra colour then keep the skins on)

4 Carrots - Peeled and Cut Chunky

4 Tomatoes - Quartered

4 Celery Stalks - leaves kept on -

Good bunch of parsley

5 ml Peppercorns

Method:

Preheat oven to 200C.

Place beef bones in roasting pan. Brush the meat/bones with the tomato puree. Add the bay leaves.

Roast for 1 hour.

Remove from the oven - pour off excess oil and reserve the bones.

Place the roasting dish on the stove over a low heat to deglaze with a little water or if you want a richer flavour a little bit of red wine. Scrapping those yummy brown bits. Add all to a large saucepan or stock pot.

Add vegetables, beef bones and peppercorns and fill with 4 L of cold water. Bring to a boil.

Once it has reached boiling point - bring the heat down and keep it on a gentle simmer for 2-3 hours.

DO NOT STIR.

Remove the Fat/Scum that rises to the surface.

Strain using a fine wire sieve or a sieve that is lined with muslin cloth. Discard the vegetables.

Cool at room temperature before putting in the fridge or freezer.

How to make Roasted Vegetable Stock

2011-08-29T09:00:00.002+02:00

I love roasting my vegetables!! I find that if you roast your vegetables it brings a natural richness and robust flavours of vegetables. Roasting your vegetables for stock takes vegetable stock to a complete whole new level.

Ingredients:

30ml Olive Oil

3 Large Carrots - Peeled

2 Medium Parsnips - Peeled

2 Red Onions - Peeled and Cut in Quarters

2 Celery Stalks

5 Cloves of Garlic - Unpeeled

3 Tomatoes - Halved

250g Mushrooms

3 Thin slices of Ginger - Unpeeled

Handful of Parsley

1 Sprig of Rosemary

Few sprigs of Thyme

8 Cups of Water

Method:

Preheat your oven 200C.

Add your carrots, parsnips, onions, celery, garlic, ginger, and mushrooms. Drizzle the olive oil to coat your vegetables. Sprinkle the leaves of the rosemary over the vegetables. Roast for 30 min until lightly coloured.

Transfer the vegetables to a large stockpot or saucepan and scrape any of that brown bits left at the bottom of the pan (called fond) and add it to the saucepan.

Add tomatoes, water, parsley, thyme, and a pinch of salt. Bring to a boil over high heat. Once its boiling turn the heat down to a gentle simmer for 1 hour, until the vegetables are tender and the stock is richly flavoured.

How to make your very own vegetable stock?

2011-08-22T10:45:00.001+02:00

I know I have been yakking a lot lately instead of sharing recipes but in order to become an excellent cook it is important to know the basics. So today we will start with a very basic recipe, but it HUGELY important to cooking. Making your very own homemade vegetable stock. Making your own vegetable stock is easy and so much more healthier than those block one buys at your local supermarket.

Firstly I'm going to tell you a few tips in making that really flavoursome vegetable stock.

Its entirely up to you - you can either keep your vegetables whole or chop them finely. Keep this in mind making a vegetable stock can be less exciting than a beef stock. So if your making a vegetable stock my advise you to is to chop the vegetables rather finely (You don’t need to go too crazy – it’s up to you how much time you’re prepared to spend cutting.) as it increases the amount of surface area in contact with the water – so it’s easier for the flavours to be infused into the stock.

One vegetable I differentially recommend is mushrooms! Why? Because they contain extreme levels of glutamic acid. Meaning they are natures little natural flavour enhancers. A very healthy form of MSG without the damaging effects.

Tomatoes - If you are looking for a bit of natural colourants then feel free to add tomatoes. But not only do they add colour but they also add awesome flavour. If you are looking for a neutral colour stock then omit it.
Sweat your onions, celery and carrots before adding all the water. By browning them before the water makes them more sweeter adding to the complex flavours your looking for.

Do not add boiling water to your stock - start off with cold water. Different flavour components have different levels of solubility in water at different temperatures. Starting off by adding cold water and slowly increasing the heat, you can be sure that all the flavours have had a chance to be extracted at the right temperatures.
Don't boil your stock but rather let it simmer. Boiling it will kill the some of the delicate flavours and nutrients and under simmering will not get all that rich flavour.
As Chef Gordon Ramsay will say: "have you tasted you food?" Yes I would agree with him 100%! It is very important to taste your food at regular intervals. It tells you if you need to add more herbs or when to stop cooking.

RECIPE FOR VEGETABLE STOCK:

2 Large Carrots - Peeled and chopped or just cut in half
1 Large Onion - Quarter or chopped (don't discard the skins add it to for natural colouring)
2 Celery Stalks - Cut Chunky with leaves or finely chopped
1 Large Tomato - Diced
1 Medium Turnip - Quartered
1 Small Parsnip - Peeled and cut in half
1 Large Handful of Parsley
2 Cloves of Garlic - Peeled and kept whole
1 Bay Leaf
4 Sprigs of Thyme
7 Cups of Cold Water

Method:

In a large stock pot - saute the carrots, onions, and celery just until they start to colour add the rest of the ingredients.

Over a medium heat bring to a simmer. Cook gently for 1 hour or until the stock is rich in flavour.

Skim the foam from the surface if occurs.

Using a fine wire sieve or sieve lined with 2 layers of cheese/muslin cloth, strain the stock into a large container.

Discard the vegetables.

Cool the stock down completely before putting it in your refrigerator or freezing. Never Ever put hot stock in your fridge as it will force your fridge to over work and may cause it to break.

Taking Stock: Secret to a good meal is in the base!

2011-08-22T09:40:00.000+02:00

Every cook needs to be able to make their own stock. Making your own homemade stock is just far better tasting and healthier than the Knorr block or Oxo. Making your own stock is really easy and I personally feel every cook should have a basic recipe. It forms the basis for many soups, stews, and sauces. There is many varieties from vegetables or a more intense flavour roasted vegetable stock, you can make chicken, beef or even fish stock. To add that extra deepth try using chicken stock to cook your rice instead of water. If the recipes calls for water then try adding your homemade stock instead, it will really give your dish an intense and amazing in depth flavour. The combination of vegetables for you to use is entirely up to you.

"There was an Old Man of the North,Who fell into a basin of broth;But a laudable cook, fished him out with a hook, Which saved that Old Man of the North."Edward Lear(1812-1888)

If you make your own stock you can keep it in the fridge for up to a week, or you can freeze it. Some handy tips on freezing your stock - pour you stock in a 500ml container leaving about 1cm space from the top. Seal, label and date. Use within 6months. As freezing loose the intensity of flavours when you are reheating your stock try adding a few herbs or seasoning.

General Tips in making your own stock:

As mentioned earlier you can go cart blanch with vegetables but don't use strong flavouring vegetables like asparagus, brusslesprouts, broccoli or cauliflower.
You can keep an onion whole with the skin on (it will be strained anyway) as this adds awesome colour. Try even studding the whole onion with a few cloves
Your vegetables needs to be cleaned even if they are being peeled.
If making a vegetable stock do not let it simmer for more than an 1 hour as it will become bitter. We don't want a bitter stock. If you are looking for that really intense concentrated stock then strain and then continue to cook for another 30 minutes (the liquid will reduce and making it more richer)

Fortification for better health?

2011-08-15T09:40:00.001+02:00

I am blogging about something different this morning. I should get back in giving my dear reader some awesome recipes. But I feel that this is rather important. Writing this blog article this morning almost made me feel back in school learning biology. Refreshes ones memory on some important things to stay healthy. I would love to have your opion on this so please feel free to comment on this discussion.

In 1999 the South African Government in fact the Department of Health went around South Africa speaking to all sorts of people living in different cities, towns, rural areas and informal settlements. They wanted to find out what types of food people were eating, how often they were eating and how much money they could afford to spend on food each week. The reason for this was to see if the general population of South Africa was eating healthily.

So what was the findings of this research?

The findings were as follows:

..."most children do not get enough food and micro-nutrients in their daily meals and because of this many children are underweight and are too short for their age (i.e. they have stunted growth.)";

..."most of the families do not have enough money for food and often go hungry";

..."maize meal, white sugar, tea, whole milk, and bread are the most popular bought and eaten foods".

The Government realised that they had to do something to help South Africans, especially children, to become healthier. They decided that the best way to do this would be to fortify the most commonly eaten foods in South Africa. (That would be maize meal, white and brown bread flour with added vitamins and minerals.)

By October 2003 the Government made it law that all white/brown flour and maize had to be fortified. Not only did that include the normal milling of flour but also our breads bought in shops.

Fortify means:... to strengthen. Food fortification means to "strengthen" food with vitamins and minerals.

WHY IS MICRO-NUTRIENTS IMPORTANT?

We need to first learn what are micro-nutrients!

What are micro-nutrients? (Vitamins and Minerals)

When people talk about micro-nutrients they are talking about vitamins and minerals that are found naturally in fresh fruit and vegetables and other foods.

Why does our body need vitamins?

Vitamins are needt to keep your body healthy. Most vitamins are found in plants. People get vitamins by eating vegetables and fruits and animal products.

Why does our body need minerals?

They are important in for children as they help to build strong bones and teeth. They give you the energy for the day. Minerals are found in vegetables, milk products, eggs, seafood, seeds of plants, and in organs of animals like kidneys and liver.

Micro-nutrients are vitamins and minerals that people need to keep their minds strong and body healthy to fight off diseases and have healthy offspring. If you do not have enough of even just one of the micro-nutrients you will get a deficiency and become sick. As most South Africans don't have the money to eat a variety of foods to provide all the micro-nutrients they need they are having a Micro-nutrient deficiency (meaning they are not getting enough vitamins and minerals.) They only way they can get these important micro-nutrients is to eat food that has been fortified. By the end of 2003 the government decided to fortify all maize meal, white and brown flour with Vitamin A, Thiamin, Riboflavin, Niacin, Pyridoxine, Folic Acid, Iron and Zinc.

On the 7 October 2003 all Maize Meal and Wheat Flour has been fortified with Micro Nutrients. Look below for a list of the added Micro-nutrients and see where you can find it to stay healthy:

Vitamin A:

Why do I need it?

It is essential for excellent eyesight, growth and to fight illnesses.

Where can I find it?

Carrots, yellow and dark green leafy vegetables, pumpkin, apricots, melon, liver, egg yolk, fish, whole milk, butter, and cheese.

Side Effects of a deficiency of Vitamin A?

Night Blindness, partial or total blindness, skin sores, loss of appetite, low immune system meaning that you will be prone for illnesses that is contagious.

Thiamine (Vitamin B1):

Why do I need it?

It keeps your blood healthy and helps with digestion.

Where can I find it?

Breads, cereal and pork.

Side Effects of a deficiency of Vitamin B1?

Extreme fatigue, irritability, constipation, and loss of appetite.

Riboflavin (Vitamin B2):

Why do I need it?

It keeps your blood healthy, strong immune system and helps with growth.

Where can I find it?

Nuts, diary products, meat, fish, legumes, whole grains, green leafy vegetables.

Side Effects of a deficiency of Vitamin B2?

You will have eye problems, sores on your skin, mouth and tongue, hair loss, and stunted growth.

Niacin:

Why do I need it?

Helps with the breaking down of carbohydrates, fatty acids, and amino acids and cell respiration.

Where can I find it?

Meat, poultry, fish, peanuts, and brewer's yeast.

Side Effects of a deficiency of Niacin?

Muscular weakness, indigestion, skin sores and diarrhoea.

Folic Acid:

Why do I need it?

It is very important for the formation of DNA and RNA, which is the bodies building blocks. It plays a very important role in forming and developing white and red blood cells.

Where can I find it?

Dark green leafy vegetables, liver, kidneys, whole grain cereals, nuts, and legumes.

Side Effects of a deficiency of Folic Acid?

Anaemia, and its very important for pregnant women to take Folic acid as a lack of Folic Acid can cause your baby to have a very weak spinal cord.

Pyridoxine (Vitamin B6):

Why do I need it?

Healthy blood, helps the body to use proteins as building blocks and to maintain a healthy nervous system.

Where can I find it?

Dried beans, peanut butter, potatoes, liver, and milk

Side Effects of a deficiency of Vitamin B6?

Depression, nausea, skin problems, irritability, heart disease, and lack of concentration.

Iron:

Why do I need it?

Helps to fight illnesses, helps with brain function and development, carries oxygen from the lungs to the tissues.

Where can I find it?

Dried beans, meat, chicken, liver, kidney, egg yolks, and seafood.

Side Effects of a deficiency of Iron?

Weak blood, tiredness, reduced concentration and irritability.

Zinc:

Why do I need it?

Maintains a healthy immune system, reduces the risk of skin problems (acne and boils).

Where can I find it?

Meat, fish, poultry, milk products, whole grain cereals, and dried beans.

Side Effects of a deficiency of Zinc?

Slow growth, delayed wound healing, loss of taste and appetite, hair loss, and immune deficiencies.

Benefits of food fortification:

Fewer children get sick or die at an early age.

Childrens growth is not stunted and they have better performance at school.

Adults have increased strength and can work longer and harder.

This is the official food fortification logo, approved by government. If a package carries this logo, it means it is fortified in line with the food fortification guidelines.

Why now?

The food we eat today do not contain enough vitamins and essential minerals for maximum health. Our grandparents lived in a different world where the air was cleaner, less stressful, cheaper and they were able to live off the land eating healthier and tastier fruit, vegetables and meats.

So what now?

Because our food is being fortified does it mean that we now don't have to eat fresh fruit, vegetables or take any supplements? No! We still have to eat fresh fruit and vegetables. One can not just be sustained on fortified maize and flour. We need to have a variety eating plenty veggies, fresh water and exercise. They all aid in regular bowel movments and the prevention of colon cancer and other diseases.

Did you know that food fortification has been practiced for over 80 years Internationally and is proven to be completely safe and very effective. For more infor88mation please see: http://www.foodfacts.org.za/Articles/FoodFortification.asp or Visit the website of the Department of Health at http://www.doh.gov.za and click on SEARCH and then input "food fortification".

My question to you is do you think it was right for Governments to add "stuff" to our foods? Whether it is good or not?

A Delicious Companion To Good Health: The Olive Oil Story

2011-08-01T10:38:00.000+02:00

The health benefits of olive oil in the Mediterranean diet has become more than a novel observation. Clinical research is substantiating healthy benefits, but the gourmet tastes and flavors are bonuses well worth mentioning too.

“The… patient should be made to understand that he or she must take charge of his own life. Don’t take your body to the doctor as if he were a repair shop.” -- Quentin Regestein

Highly favoured as a cooking oil, or for use in a variety of classic dressings, olive oil is being touted in some quarters as a delicious companion to good health. Research on the health benefits of olive oil is impressive, so is the affects of the Mediterranean diet.

Recent Findings:

Olive Oil as a Cholesterol Reducer :

Compared to American cuisine, especially the snack and fast foods prevalent in the US, the Mediterranean Diet has intrigued the medical world. The European Journal of Clinical Nutrition has published findings that indicate the introduction of olive oil into our regular diet has demonstrated a reduction in LDL cholesterol (bad cholesterol). This is significant because once LDL cholesterol has oxidized it often results in artery rigidity and accompanying heart disease.

Olive Oil in Cancer Prevention:

In a comparison study at the University Hospital Germans Trias Pujol in Barcelona there seems to be an indication that the health benefits of olive oil may also be useful in the prevention or slowing of cancer cells. In the study, lab rats were introduced to a carcinogen that resulted in cancerous tumors. The study provides evidence that a diet similar to the Mediterranean diet, rich in olive oil prevents colonic carcinogenesis reducing precancerous tissue which resulted in fewer tumors when compared to a controlled sample of rats ingesting foods containing other types of cooking oils.

Researchers at Oxford University in England have seen indications that olive oil may actually be as good for our digestive system as fresh fruit and vegetables in preventing or reducing the incidence of colon cancer. While red meat seems to be linked to the development of colon cancer, fish and olive oil seemed to reduce the incidence of colon cancer. The reasons behind this phenomena are still being considered, but it is believed that the olive oil may help regulate the bile acid in the stomach while increasing useful enzymes within the stomach that contribute to optimal colon health.

Olive Oil and Heart Health:

The American Heart Association has also noted that consumption of olive oil has “clear health benefits”.

Olive Oil and Lower Blood Pressure:

By substituting virgin olive oil for other fats within your diet, the Archives of Internal Medicine indicates a substantial reduction in drug dosage requirements for the management of high blood pressure. Initial findings indicate dosage reductions could be as high as 50%.

Additional Findings:

By lowering the level of LDL cholesterol (bad cholesterol) there is an increase of the HDL cholesterol (good cholesterol). The antioxidant effects of olive oil have also been widely reported and are effective in reducing free radicals within the body that may prove to be a causal agent in pre cancerous and cancerous growth.

Additional health benefits of olive oil may be found in a Mediterranean diet which explores the varied uses of olive oil in both food preparation as well as additional balanced meal choices. Combined, olive oil and appropriate food choice seem to enhance the overall health of those subscribing to the Mediterranean diet.

Final Word!

While studies remain ongoing, it is encouraging to note that something that has long been noted for good taste may also be a link to positive health benefits and longevity of life. An adaptation of the Mediterranean diet may be a healthy, yet palatable change well worth considering.