Abby's Cooking Kitchen

Coffe Crunch Cake with a Twist

2013-10-23T13:03:00.001+02:00

Well Hello Everyone!!!! It has been a very long time since we last shared a recipe or anything cooking related. I must say my cooking has been neglected lately due to my latest hobby. I have taken up mosaics and thoroughly enjoying it! I have even entered an online competition where I came first in my category. Now that was a really nice achievement for a novice!! Enough about that, lets get back to the kitchen talk.

I really love the idea of baking, making beautiful cakes and sweet delights, however I have come to realize that cooking is my natural talent where baking, well um yes.... I think it's not because I am bad at it, it is more like me sticking to the recipe. (Blush)

I found with baking you need to follow a few little rules:

Baking RULE NO 1 - do not deviate from the recipe!! That is when a cake can go horribly wrong! Either it can became so heavy that it feels as if it goes straight to your toes or so rubbery you can play table tennis. If they say "2 cups of sugar" you make sure it is EXACTLY 2 cups. If they say use "parchment paper", then you use parchment paper. If they say "fold using a metal spoon" then do it. There is a reason behind the method which is the key to successful baking.

RULE NO 2 in my book, is Read, read and re-read your recipe!!!! Make sure you understand the recipe and what to do for each step. (My past experience I have that problem. The recipe said 250ml buttermilk. I bought buttermilk and through in ALL the buttermilk not realizing (or reading on the packaging how many mills in in the carton assuming that it was 250ml) causing me to use 500mls instead of 250ml. Not great if you are doing red velvet cupcakes. Let's just say they where supper moist but has heavy as lead!!)

RULE NO 3 do prep work, make sure you have all your ingredients packed out and measured/weighed etc..etc... The last thing you want to do while baking a cake is coming halfway only to realize you don't have an ingredient.

People say baking is a science and yes I thoroughly agree!!

Use the freshest ingredients and the best quality that your pocket can afford.

Following these few little rules you should have a much better experience.

With everything it comes with practice and we all know that practice makes perfect!!

Lets get baking:

I made this cake, yes I followed the cake recipe to the T, but then the rebel in me, rebelled!! But only with the filling and the choice of nuts used. Butter filing?? Hmmmm Nah.... instead I made a Tiramisu filling which worked really well with this cake. That is what I think gave it sophistication!!!

I made it for a Kitchen Tea and it was such a big hit, 1 it disappeared within minutes and 2 everyone asked if I do catering? Heehaw!!

So herewith the recipe!!

Coffee Crunch Cake with an Abby Twist!

For the Cake:

175g softened butter, plus extra for greasing
175g caster sugar
3 medium eggs
175g self-raising flour
1 tsp baking powder

For the meringue topping:

2 egg whites
100g caster sugar
3tsp instant coffee granules
25g chopped walnuts (well I was naughty and went off the recipe, I used Hazelnuts instead and think it worked really really great!)

For the filling

250g Creme Fraiche (I originally wanted to use Mascarpone Cheese but the supermarket didn't have any in stock (facepalm). I think Creme Fraiche worked well because it is slightly tangy making the cake not as sweet)
45ml icing sugar, sifted (add more or less according to your taste of sweetness)
15ml coffee liquid

For the Cake:

Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm loose-bottomed round cake tins and line the bases with baking parchment. (You don't want the cake to burn at the bottom)

Beat together the butter and sugar until light and fluffy, then gradually whisk in the eggs.

Fold in the flour and baking powder, then finally fold in 2 tbl coffee liquid. Divide the mixture between the 2 tins, putting a little more mixture in one than the other.

For the Meringue:

Make the meringue: whisk the egg whites until stiff, add half the sugar, whisk again until stiff, then repeat with the remaining sugar. Mix the coffee with 3 tsp boiling water to dissolve the granules. Gently fold the walnuts (or hazelnuts) and 3 tbs of the coffee into the meringue..

Before spreading the meringue mixture just sprinkle a little sugar on top of the cake mixture. This way it prevents the layer between the cake and meringue from going gooey. Spread the meringue on top of the tin containing less cake mix. Bake the un-topped sponge for about 20 mins until an inserted skewer comes out clean. Continue baking the meringue-topped sponge for an additional 30 mins bringing the temperature of the oven down to 140C, then carefully remove both cakes from their tins and leave to cool on a wire rack.

For the filling

Mix all the filling ingredients together until nice and smooth. Try not to over mix. Put the filling mixture in the fridge until your cake has cooled. Once your cake has completely cooled spread the mixture and sandwich your two cakes.

If you want to go a little over you can drizzle some melted chocolate over the meringue or coffee drizzle by mixing 3tbs of icing sugar with a coffee liquid until you get the right consistency.

Local is Lekker!! Your guide to seasonal produce: Autumn and Winter

2013-05-22T15:56:00.002+02:00

You know the other day when I went to the shop to purchase some veggies I was completely mortified at the price of a particular vegetable that I actually left it. Have you ever noticed why sometimes some fruit and vegetables are so expensive during certain times of the year.

Well the answer is rather simple. That veg was not in season. So I have compiled a little guide for you to show what is currently available locally in Autumn and in Winter.

Here is 3 good reasons as to why a person should also eat what is in season:

1 - It is cost effective:

When produce is in season locally, the abundance of the crop usually makes it less expensive. Think of the packaged vegetables you sometimes see in a grocery store during the winter - a few (usually limp) all too frequently with black speckles, maybe a moldy spot or two or three and the cost is far more than the beautiful, bright, crisp vegetables you see in both grocery stores and at farmers’ markets in the summer when those vegetables are in season. It’s the basic law of supply and demand, and when crops are in season you’ll be rewarded financially by purchasing what’s growing now.

2- Its all in the flavour:

We all love the taste of the food we buy. When food is not in season locally, it’s either grown in a hothouse or imported from other parts of the world, and both affect the taste and coins in your pocket. Just think of a sweet ripened juicy red strawberry that is ripened to the fullest, still warm from the summer sun with a winter hothouse strawberry that's is still a bit green, sour, and bland. When transporting fresh produce, they must be harvested early and refrigerated so they don’t rot during export. They may not ripen as effectively as they would in their natural environment and as a result they don’t develop their full flavours.

Fresh and locally harvested foods have their full, wholesome flavours which is then released when we eat them. Chilled and shipped fresh produce loses flavour. Keeping them cooled lessens their flavour. Transporting them, lessens their flavours. Held in warehouses lessens their flavours. In the end what do we eat? Flavourless fruit and vegetables!! Now i aks you: How can one be enthused and excited about eating "five a day" of flavourless fruits and vegetables? How can you get your little ones to be enthusiastic about eating fresh fruit and veggies when you give them produce that taste like nothing?!

3 - Nature's Intent to keep us healthy:

"Just because technology makes it possible for us to have oranges summer, doesn't mean we should eat all foods whenever we please. The disadvantages of living in a technologically advanced period with modern day food practices have revealed themselves among us in the form of an increasing number of food intolerance and allergies, higher levels of obesity, modern chronic diseases like type-2 diabetes and much more.

According to many scientists, researchers and natural health experts, eating the right kinds of foods during the right times of year and avoiding them otherwise is crucial to a healthy lifestyle. Seasonal foods are a way of reconnecting with the organic cycle that nature intended for us.

Most grocery stores and food chains jazz up their fruits and vegetables to keep them looking attractive and inviting when they're out of season. This naturally compromises the nutrition level of the food. Non-seasonal foods require bending of nature's rules in order for them to survive the improper season in which they are brought into the world. Therefore, these foods are often full of pesticides, waxes, preservatives and other chemicals that are used in order to make them look fresher than they are.

By eating freshly harvested produce, you will be rotating your foods, thereby keeping your body from developing intolerance's to certain foods and reaping the health benefits of a diet that is diverse and naturally detoxifying. Seasonal foods also have a much higher antioxidant content than non-seasonal foods.

For example, in traditional Chinese medicine (TCM), spring is associated with the liver -- one of the body's primary detoxification organs. Synergistically, spring is also the time when dandelion and other bitter greens are fresh and available; these bitter greens support the liver and its function of cleansing the blood." (Sic) Learn More

SUPPORT LOCAL FARMERS AND MARKETS. SOLD FRESH FROM THE LAND, VINE RIPENED, ORGANIC AND FREE RANGE AND MOST IMPORTANTLY GROWN WITH LOVE!!

Here is two helpful resources where a person can purchase fresh local produce:

Local Markets in Cape Town
Organic Markets in Cape Town

When I started with this article I was only going to do each season separately but then realized that we are actually closer to winter than autumn so you get a double dose guide. Where does the time go?

AUTUMN:

WINTER

I was actually quiet surprised to see a number of vegetables and herbs that are available in the Winter Months.

So lets start with: Eat local; Eat what’s in season; Eat organic!

How to A Cook A Cholesterol-Free Feast

2013-05-13T15:10:00.002+02:00

Cholesterol is a fatty substance that is used by the body to make cell membranes and some hormones. 25% of the cholesterol we need comes from the food we eat; the rest is made by your liver and body cells.

Did you know that Cholesterol plays an important role in your body. Like everything in life too much cholesterol can lead to cardiovascular disease and is not good for you.

When it comes to lowering one’s cholesterol levels, it is a must that one changes his or her eating lifestyle. Cholesterol buildup in the body is actually caused by eating way too much of the sinful types of food like processed meat, fried food, sugar rich foods and beverages like chocolates (although dark chocolate 70% and up, the bitter kind is actually proven to help lower one’s cholesterol levels) and soft drinks.

1. Eliminate Catalyst Factors

It is also important to note that people who have bad lifestyle habits are the usual targets of having incredibly high cholesterol levels. Smoking and drinking are the common vices that people, not only those who are suffering from high cholesterol levels, should eliminate once and for all from their systems.

Make cholesterol level screening part of your annual check up. Try to exercise. An active, healthy body makes more of the good cholesterol. Watch your weight and maintain a healthy BMI range.

There is also always the exception to the rule. Where some people have a tendency to make too much bad cholesterol due to a genetic condition. (Cholesterol can be hereditary - They can be perfectly healthy, fit and eat a good diet.)

That is why it is important to be screened for cholesterol levels, even if you think you are low risk.

2. Cooking With No Cholesterol In Mind

Dietary changes are the best way to control cholesterol levels in the body, but try opting eating healthy foods that are low in cholesterol, trans fats and saturated fats. Eat plenty of dietary fibre which also helps to control cholesterol levels.

When buying cereals or microwavable pre-packed foods like T.V. dinners look at the labels on the side of the box to ensure that you are not going to take in excess calories and fat

Being aware of what you take in is the first step in lowering high cholesterol

Avoid restauraunts and fast food places that offer all you can eat meals or incredibly enormous meals

The serving size listed on the packaging is sometimes misleading - a serving size is not always the total size of the package, it is often one-half or even less

3. Know How To Read Food Labels

Food labels are divided into two parts - the top half deals with aspects of food you should limit, such as total fat, cholesterol, sodium, carbohydrates and protein. The bottom is a summary of those you need, such as vitamins, iron, etc.
It is actually quite hard to understand what most food labels mean, in a way they are quite deceiving. You may think that you are eating healthy when in reality you are unknowingly taking in cholesterol, fat and calories in reduced levels. Here are a list of some of the claims that we can often find on our food’s packaging according to the Food and Drugs Authority:

Calorie-free:

This product has fewer calories per serving (around 5 calories less) than the leading brand. It does not mean the product contains no calories.

Low-sodium:

This product contains less than 140mg of salt per food serving.

Low-calorie:

The food is actually less than 40 calories per serving.

Low-cholesterol:

Less than 20mg of cholesterol as well as only 2 grams of fat per food serving

Reduced:

25 percent less of what health professionals specify for the nutrients as well as the calories of a usual food product of the same type.

One of the best ways to start looking after your heart is when you purchase your groceries look out for the Heart foundation logo - this way you know that you're are looking out for your heart.

If you are looking for a good sauce of healthy recipes: Please feel free to check out Flora's Website for some really tasty and healthy recipes.

LOVE YOUR HEART!!! YOU ONLY HAVE ONE

Low Calorie Cooking And Exercise – The Miracle Diet?

2013-05-13T14:01:00.000+02:00

With all the fad diets taking over our televisions, bookstores, and pantries, many people have actually forgotten the basics of healthy living. When you are so busy counting carbs, calculating fat grams, and popping diet pills, perhaps you should consider that the “miracle” diet may very well be the oldest one in the book. Low calorie cooking and exercise may very well be the secret to weight loss and healthy living.

A few decades ago, few people knew what a carb was. However, everyone knew that you were supposed to eat a healthy, balanced diet. Now, however, low calorie cooking has been replaced with complicated recipes with hard-to-find ingredients, all in the name of weight loss. How did this get so complicated? Is it possible that you can lose weight without an advanced degree in physics?

The real key to weight loss and healthy living is low calorie cooking and exercise. Most people have one of two problems with this method. One, it seems too easy, or two, it does not magically make weight disappear.

Although people may say they want an easy solution to weight loss, the truth is the complicated methods make people feel like they are accomplishing something. If it is as simple as lowering calories, people are not constantly reminded of what they are doing, so it seems like they are doing nothing. This coupled with the second reason, it does not make weight magically disappear, makes people assume it does not work. People want to look in the mirror the day after starting a diet and see a difference. They want a manifestation of the hard work and effort they are putting forth. However, few long-term solutions make a difference that quickly. Low calorie cooking and exercise are not capable of getting you into skinny jeans in a week, but the real goal should be long-term health and fitness.

How do you incorporate low calorie cooking into a diet based in deep-fried food and sweets? The first step is to reduce the grease and sugar. You do not have to give it up completely, but make it a rare treat instead of a staple in your diet. When cooking your regular recipes, replace ingredients with healthier alternatives or low calorie counterparts. For example, use low fat cheese and milk and loads of fresh veggies whenever possible.

You can also get exercise into your everyday activities. Park in the far parking places at work or at the grocery store and opt for the stairs instead of the elevator. Every little bit helps get you into shape.

How to Cook for One?

2013-04-12T13:21:00.000+02:00

It is often frustrating to attempt to plan meals that are designed for one. Divorce and the death of spouses or grown children leaving home to venture on their own are all reasons that someone accustomed to cooking for more than one would suddenly need to learn how to adjust all the cooking practices utilized before into a streamlined plan of cooking that is more efficient for one person creating less waste.

The mission, should you choose to accept it, is to make cooking for one a challenge rather than a trial. Use this opportunity to try new and exciting cuisines. Perhaps one of the greatest things about cooking for one is the fact that it isn’t quite as expensive as cooking for two. This means that you have a little more money in the grocery budget with which to plan and prepare your meals.

One thing you may want to keep in mind however is that when cooking for one, if you prepare foods that are freezable. It may save more time (and in the end money) if you cook the full 2-4 servings that most recipes call for and freeze the leftovers in single serving portions for a later point in time. This leaves you with a freezer full of foods for those nights when the thought of cooking just seems beyond your capabilities. This also leaves you with doing the work once and enjoying the fruits of your efforts many times over. This is a great position to be in if you ask me.

We are finding more and more recipes and cookbooks that are designed around the concept of cooking for one. No matter what situation placed you in the position of cooking for one, there is no reason that you shouldn’t enjoy great food that is exciting and pleasant simply because you are dining alone. There is no harm in enjoying a fabulous meal with a glass of wine and great music whether you are cooking for one or one hundred.

Remember you are what you eat and if you relegate yourself to boring meals that lack excitement and spice that is what you will become. However if you decide to reach out and try new and exciting dishes with every meal you prepare when cooking for one, it will show in the way you embrace life in other areas as well. While we should not live to eat, we should also not limit ourselves to eating to live. Enjoy the foods you prepare whether the portions are large or small in size.

If you do not want to invest heavily in cookbooks that relate to cooking for one, the Internet is full of recipes, tips, and hints for those who are cooking for one. One of my favourite websites for easy and simple meals are as follows:

BBC Good Food - They have lots of ideas and really easy recipes. You can filter your search to easy, moderate, or the keen cook, if you are watching the calories you can filter to how much calories you want to eat. There are many well know chefs that also post recipes so you will be cooking like pro with such ease. Why don't you go and check them out right now and see how easy it is.

Whats for Dinner? - Is a South African based website and yes they do promote alot of Knorr products. All the ingredients is easy to find at many of our supermarkets. (No need to run around and looking for strange ingredients like sumac for example) Many of the recipes are super easy to make, freezable and also fast to cook. Many of them are also very healthy.

The options on the internet is endless.

Now its your turn. What is your favourite "Quickstix" Meal?

Creamy White Beans and Mushrooms

2013-04-08T13:20:00.002+02:00

I do not normally like cooking my steak rumps and sirloins on the stove/oven. I personally feel that a braai does the meat far more justice. Some time ago hubby bought me a griddle pan and I can't believe how the flavours of food can change. This weekend was the perfect chance for me to experiment. I marinated the meat in lemon juice, some fresh thyme and sage and added a dash of balsamic vinegar. Let it marinade for almost a full day, you can keep it over night if you like.

I griddled the steak for about a max of 8 minutes on each side for Medium. Don't forget to allow your meat to rest. Important to take it completely off the heat. Season with salt and pepper.

I saw this recipe in one of my cookbooks called "Cook with Jamie" I thought it would be something different for a change plus it was cold and rainy - Comfort Food was the call for the evening.

In the original recipe it called for Leeks, however for some weird and wacky reason I could not find any leeks or good quality leeks. I hate wilted and have rotten vegetables. They must be firm and bright in colour. I used onions instead - I still think leaks would have been better (so if you can find leaks please use them ) but in the end it worked out really well.

The addition of mushrooms and bacon takes this recipe to a whole new level with awesome flavour and definitely comfort. Perfect to go on a cold and raining evening. I actually even think this would be nice on toast.

So as promised here is the recipe: (This is a perfect serving for two people)

INGREDIENTS:

2 Large Onions or 2 Large Leeks

+- handful of Bacon

1 X 410 g Tin of Butter Beans

125g of mushrooms

Handful of fresh Thyme

Handful of fresh Parsely

125ml of White Wine

Seasoning - Salt and Pepper

Good Tablespoon of Creme Fraiche

Knob of butter

METHOD:

I don't know why but I love cooking with butter, not only does it add flavours to your dish but when it comes to Sauteing onions butter is the best option in my opinion.

Add your butter to your frying pan.While you waiting for the butter to start sizzling. Peel and chop your onions length-ways (almost like half ring shape).

Add your onions and saute them for a while until they are translucent and soft. You don't want them to go to caramelized.

Add your handful of bacon. You want to have a hint of bacon just to add some flavour. Bacon in this dish is a flavour enhancer and not the star of this dish. (Sorry bacon maybe next time). While the bacon and onions are cooking slice your mushrooms.

Add your thyme and mushrooms to the pan and saute for about another 3-5 min.

Now add your wine, and bring to a boil.

Add the butter beans that has been drained and rinsed.

Add a splash of water just enough to just cover your beans.

Turn the heat down and allow to simmer for about 5-10min until nice and creamy.

When you are about 5 min from serving add a good dollop of creme friache and stir in your finely chopped parsley.

Taste - Season with salt and pepper.

Close the lid and keep warm until you have are ready to serve.

(If you are counting the calories you may use olive oil instead of butter and low fat plain yoghurt.)

Part 2 - Mash: How to make restaurant quality mash.

2013-04-01T14:56:00.000+02:00

As mentioned in my previous article mash doesn't have to be boring. There is so much a person can do to make it really exciting. Here is another couple of recipes with a slight twist to the normal mash.

Once again local Chef Ina Paarman recipe taken out of her "What's Cooking?" recipe book.

Crushed Potatoes with Cream Cheese

6 Medium potatoes, cut into quarters;
10ml Seasoned Salt;
1 Bay leaf;
30ml Olive Oil;
150g Cream Cheese;
5ml Green Onion Seasoning (Ina Paarman)
10ml Potato Spice (Ina Paarman)
Fresh Chives

Place potatoes in a saucepan and cover with cold water. Add the seasoned salt and bay leaf. Cook the potatoes until the potatoes are tender and a fork can go in with no resistance. Reserve 125ml of the cooking liquid and drain the potatoes. Discard the bay leaf. Put the potatoes back ot the empty warm saucepan. Crush the potatoes with their skins on with a potato masher until roughly broken.

Add the olive oil, cream cheese and the reserved cooking liquid to bind everything nicely. Season with the green onion seasoning and potato spice. Serve with freshly snipped chives and to make it more interesting sprinkle with crispy bacon.

**For an alternative and deeper flavour roast the potatoes in the oven until soft but try to not make them to crispy.**

With the above recipe you can once again play around with different flavours. Instead of using plain cream cheese, try using flavoured ones like: Smoke Ham, Smoke Salmon (will really compliment if you are serving fish), Blue Cheese, Lemon and Black Pepper, the list goes on and on.

Now I am going to share something really special and different especially for you. It will really compliment fish or chicken. This idea came from Jamie Oliver's "Cook with Jamie" cookbook. I have to say that his recipes is so simple and has so much flavour, that is why he is one of my cooking inspirations.With the lemon mash he served it with roasted monkish and black olive sauce.

Lemon Mash

1 Kg of Floury Potatoes
Sea salt and freshly ground pepper
Extra virgin olive oil
Milk
Juice from 1 Lemon

Peel and half your potatoes. Put them in pot of salted cold water (you can add a bay leaf if you like) Cook them until they are tender. Drain and mash with about 90ml of extra virgin olive oil (really important to use good quality olive oil for better flavour) and add some milk for that perfect consistency. Just give it a good swig nothing more nothing less. Season according to taste (The secret of any dish is to always taste it) and add the lemon juice. If you want to get your mash silky smooth shiny and absolutely delish without using fancy gadgets. Put your mash through a sieve once or twice. Doesn't change the taste but makes it look like a picture out of a recipe book. Sprinkle with a little lemon zest for garnish.

Olive Oil Mash

400 g of potatoes
Sea Salt
White Pepper
Olive oil
Handful of grated parmesan cheese
Butter

(This recipe serves 2 so just the perfect amount of mash)

Wash, peel and cut your potatoes in half. Put in a large pot with cold salted water. Bring to a boil and cook until soft and tender. Drain with a colander and how the potatoes to steam for about 5min this allows all the moisture to steam away. Put the mash back in the pot and mash them up, stirring in a large glug of olive oil. Add the Parmesan and good knob of butter. If you want to you can use an electric hand mixer to smooth out your mash. Transfer into a bowl, cover with cling-wrap and place on top of a bowl of simmering water to keep warm until you are ready to serve.

If you have the time and want to "upgrade" your cooking skills you have got to try this method of making mash potatoes. This recipe is not only for making that amazing mash but if you are making a cottage/shepherds pie this is the recipe that will make your food look like famous chef Marco Pierre White has been in your kitchen and did all the cooking.

As you will see there is no ingredient quantities, use your judgement based on how many you are making for. What it looks like and taste it as you go along, especially before adding too much salt.

Michelin Styled Mash Potato

Potatoes
Milk
Unsalted Butter
Salt & Pepper
Egg Yolks

Bake the potatoes until done, should be about an hour to hour and a half, depending on the size of your potatoes. Heat up a little milk in a pan. Grate the potatoes and mash them in a bowl. Add about 30ml of butter for a side mash or 15ml if making a topping for a cottage pie. Add the warm milk and then mash it all together. If you are making a topping i.e. cottage pie add three egg yolks to help it brown.

These are just a few ideas. The possibilities are endless...

Enough said, now it is your turn to share!!

What is your favourite way of doing mash and what ingredients do you add to give them that pizzazz?

Part 1 - Mash: Your how to guide in making the perfect mash!

2013-04-01T12:04:00.000+02:00

There are many ways to skin a potato. Mash potatoes is one of my favourite ways with potatoes, sad to say my dear hubby is not a huge fan. So I had to come up with some inventive ways to make the average mash a little more exciting. Here is a few of my favourite way of making an ordinary mash sizzle with panache.

It's no secret that mashed potatoes taste best when they're made with lots of cream and butter, and we don't skimp here.

This recipe is one that I got from Ina Paarman. It is so easy to make:

(This is a basic recipe)

5 medium large potatoes
250 ml cold water
10ml Chicken Stock Powder/ 1 Chicken Stock Block
125 ml Milk (Skim Milk if you watching the calories)
knob of butter or a glug of olive oil (if you are using butter use the real Macoy, don't use margarine that is an absolute sacrilege!!)
Freshly ground Sea Salt and Black Pepper
Chopped Parsley

Wash, Peel potatoes with a vegetable peel and then cut the potatoes into even-sized chunks – not too small; if they are large, quarter them, and if they are small, halve them.

Place the potatoes in a saucepan, add the water and the chicken stock.

With the lid on cook the potatoes for 15min or until "fork tender".

Place the cooked potatoes into a mixing bowl - reserving the water from the potatoes.

Mash your potatoes with a potato masher, or a potato ricer, or even grate them.

Add the milk, 125ml of the stock from the potatoes, butter or olive oil and beat with a wooden spoon or even your egg beater until well mixed and smooth.

Season with Salt, Pepper and Parsley

The list below is what I have added to mash potatoes in the past - feel free to mix and match and don't be shy in experimenting (that is the best part in cooking!):

Buttermilk or;
Greek Yoghurt;
Sour Cream and Cream;
Crème Fraîche;
Cream Cheese;
Mascarpone;
Roasted Garlic Cloves (add them when you are mashing the potatoes);
Nutmeg for some extra flavouring or sweet paprika;
Instead of Parsley try adding one of these herbs (finely chopped): Chives, tarragon, coriander, basil; rosemary, basil, lemon zest;
Adding a rosemary and or 1 or 2 bay leaves to the cooking water;
If you want to play on colour try adding Tumeric or Beetroot;
Try some added vegetables: Carrots, Peas, Turnips, Parsnips, Celeric, Butternut;
Try adding some cheese: Parmesan, blue cheese, pecorino, chedder, feta;

The perfect summer salad: Melon Salad with Lemon Yoghurt Dressing

2013-02-25T20:14:00.001+02:00

Well, Summer is finally passing by and we are moving quiet fast into Autumn, where has the time gone? Hope everyone has enjoyed their summer, sure we will still have many more sunny days but the nights will be a little chilly.

We were having some friends over for a braai on Sunday Afternoon. I went to the local supermarket to get some goodies and could not help but to drool over the watermelon. They were looking so tasty. I then remembered that I had a recipe some where that was a melon based salad. I went and got a spanspek (Sweet melon) as well. I never really looked at the recipe and thought o well lets just go on a whim. I hoped and prayed that I had all the

Lucky for me I did!! (Sigh of relief)...

This salad is so easy to make and very refreshing, and if you are watching your weight and health even better. Hubby said he found it to almost cleanses your palette, especially after having a very rich onion gratin on the side.

So here goes the recipe:

Refreshing Melon Salad with Lemon Yoghurt:

Use what ever melon's you can find available or in season -

I used spanspek (sweet melon) and watermelon (one of my favourite fruit)

125 ml Low fat Plain Yoghurt

Zest of a lemon

a good squeeze of a fresh lemon

Optional - good sprinkle of castor sugar (the sweet melon was not as sweet)

(use your discretion in how much melon you want to use. Just use a little yoghurt, you just want to coat the melon, not having it swim in yoghurt)

Remove seeds from your melon. Using a melon baller (I finally got to use mine for the first time) make balls of your melon or simply cut into cubes.

Place in a glass bowl (looks all pretty) and drizzle some lemon juice and if using castor sugar give a sprinkle. Mix in the yoghurt - and sprinkle the lemon zest on top.

Put in the fridge to chill - serve cold.

Brie and White Chocolate Baked Cheesecake

2013-01-25T10:36:00.000+02:00

Yes my dear readers you read right! Brie and White Chocolate Cheesecake - Baked Cheesecake in fact. I saw this recipe on the internet the other day and could not resist in trying this out. I had never heard of a brie cheesecake before and the combination of white chocolate - the curiosity actually got the better of me....

If you are not a sweet tooth person, you will actually enjoy this cake. Its really not sweet at all, me being a sweet toothed maniac, I will add all the Oreo cream or add more sugar. My one friend said it was perfect just the way it was.

I suggest follow the recipe as is and next time decide if you would like to make it sweeter or not. Despite it being not so sweet it is still rather rich and individual small portions will be fantastic. "Note to self: get a few of those individual cheesecake pans". It will really look glamorous!!!

Just had a total brainwave while writing this article and a few toppings came to mind that I think if you serve it on the side or drizzled over the cake it will be absolutely divine!. ABSOLUTE SOPHISTICATION!!

Topping Options:

Green fig preserve with honey glazed roasted nuts;

Bourboun Caramel and Pecan Nut Sauce;

Fruity Compote;
Cherries with red wine/port sauce;

Or a topping with fresh raspberries, toasted almonds, bits of white chocolate or drizzled with Honey...

Oooooo!!!... the list can go on and on... so maybe keep it not so sweet with a descendant mouthwatering sweet topping.

Brie and White Chocolate Baked Cheesecake:

Ingredients:

The Crust:

250g Oreo biscuit crumbs (The fillings scraped out. I recommend keeping them and using them later in the cheesecake itself.

100g unsalted melted butter. ( I normally do care to much for salted or unsalted butter, but something told me to buy unsalted butter, and I recommend using it. Oreo's are not so sweet and you wouldn't want to add extra salt)

Mix the crust ingredients & press over base & side of a round cake pan. Refrigerate while making the cheesecake.

The Filling:

400g cream cheese

220g Brie cheese (weigh after removing rind)

75g sugar

100g white chocolate - I used Lindt Chocolate with vanilla bean for that something special.

3 eggs

Oreo's cream - I originally used about half of the cream from the oreo's but I would suggest adding them all in.

Melt the white chocolate in a double boiler over just simmering hot water. I did add a little milk to help melt the chocolate evenly.

Beat cream cheese until smooth, set aside.

Beat the Brie cheese until completely smooth & elastic. (My poor little electric beater it does take a while for it to reach that stage of smoothness and elasticity)

Gradually beat in the cream cheese until smooth.

Add the sugar, oreo cream, then the eggs, one at a time.

Pour in the melted white chocolate & blend until smooth & creamy.

Pour into the prepared pan & bake in waterbath for 60-75 min in a preheated oven at 150'C.

Remove from the oven & cool in pan for 2-4 hours.

Remove from the pan & decorate with white chocolate flakes or as you like before serving.

South African Burger with a Twist

2013-01-08T11:51:00.000+02:00

So my last blog article was about some great tips and tricks in making that perfect burger.

After trying out a few options and different topping I think I may have discovered the perfect South African burger with a twist.

I found that if you use boerewors (must be boerewors not wors or sausage) you get the perfect meat and fat ratio, with the bonus of some really great flavour. It comes out so juicy and mouth watering your taste buds just keeps on asking for more....

Boerewors Patty Stuffed With Blue Cheese Served with a Tomato and Onion Relish:

What could possibly be more South African than a boerewors roll and a tomato and onion smoor. This burger is made out of good quality boerewors that has been stuffed with blue cheese. Crispy bacon and a sweet tomato onion relish!

Ingredients:

For the Patties:

500g (Thick) boerewors (Please use some good quality boerewors, like Grabow, Cederberg etc)

10ml smoked paprika

good dash of Worcestershire sauce

4 slices of bread - crust cut off

1 egg

flour for dusting

250g blue cheese

4 streaky bacon slices

With a sharp pointy knife run your knife all along the boerewors in order to break the casing and put the meat in a mixing bowl. Add the Worcestershire sauce, smoked paprika, salt and pepper.

The Boerewors removed from its casing.

Whiz the bread in a food processor to make bread crumbs. (this is one of my secrets - the bread crumbs absorbs the fat of the meat this keeps your patty moist and juicy).

Whiz the bread for some lovely bread crumbs...

Add to the meat mixture.

Add the egg and mix.

Wet your hands with cold water and shape your patties - not to thick or not to small. . Maybe about 10cm in diameter. You should be able to get about 8 patties. (Dont forget some of the tips)

Slice one or two slices of blue cheese and put on top of the patties. Top with the remaining four patties. Pinching the edges to seal.

Put in the fridge for about 30min while you prepare your other ingredients.

Sweet Tomato and Onion Relish

2 large red onions - peeled and thinly sliced

good knob of butter

125ml of tomato and pepperdew relish (From Woolies)

Salt and Pepper to taste

60ml Sour Cream

Melt the butter and saute the onions until soft and tender, add the tomato and pepperdew relish. Season with some salt and pepper. Stir in some sour cream. Put one side and keep warm.

Sweet Tomato and Onion Relish

Butter your buns and put on garnish - I used baby spinach leaves.

Heat your griddle pan.

Take out your patties and dust with flour. I find that this also adds to giving you a lovely crust.

Place burgers and on your grilling pan grill. Grill 5 minutes per side or until done.

Just before you take the patties off the grill slice one or to more slices of blue cheese and put on top of the patties.

Once the patties are cooked according to your liking - leave them to rest.

Fry your streaky bacon until crispy.

Now assemble, put your patty on top of the garnish, the sweet tomato and onion relish and top with streaky bacon.

... and walla you have a truly amazing burger.

ENJOY!!!

Burger Bliss - Your secret guide to making sheer burger bliss.

2013-01-03T15:03:00.000+02:00

For More Humour...

So my husband decide to get DSTV a few months back. He watches the Cartoon Network, yes folks the Cartoon Network and we don't have children!!!, other than 6 cats and 2 dogs. Naturally I love to watch all the cooking channels. The food network channel is one of my favourites. I was completely baffled at the different types of food that is available especially in the US. From Cuban, Mexican and all the different cooking styles from different regions. Their burgers look so huge and amazing with so many different toppings. Guy Feiri and Bobby Flay gave me a whole new insight to Grilling and making your own burgers.

In South Africa, unless you do a major Google search you will find a restaurant that may specialize in burgers. The most popular food chains for burgers is Spur's,the Dross, and for quick take out is Steers, McD's, and KFC. Nothing particularly exciting. One of my favorite restaurant food chains is Cattle Barons, but still I haven't found THE BURGER PLACE!!!.

OK, there was a place in Plettenberg Bay - On the Bridge I think was the name of the restaurant, they had really exciting burger toppings - maybe it was because we where on Honeymoon... the only problem was that it was 500 KM from Cape Town and when we did return after a few years only to be disheartened that the place closed down. *Sniff Sniff*

Anyway, after a few cooking shows I had an inspiration. Attempt to make my very own burgers from scratch and that includes making the patty from scratch. You should definitely try making your own patties, they are juicy more flavoursome, not rubbery, and don't have all that unnecessary added gunk they put in the processed foods.

Here is a few Abby's Tips in making your burger which was very much thanks to Bobby Flay. He is the burger/grilling King!!

If you going to use mince beef don't use lean or extra lean mince and most definitely do not use Ground Beef Mince. (with soya and all that extra added stuff - not cool for burgers, maybe if you are making meatloaf...) Try to get 75/80% beef and 20/25% fat ratio. Don't fall for the being healthy option and use very lean meat. You want something that has nice flavour. Why not ask your butcher to ground your meat for you and take the sirloin or rib eye option - but dont forget the 80/20 ratio.

A generous size burger patty should be between 170-200g. Try to use a scale to even your portions. When you form your patty, try not to handle your meat to much. Make sure that it is cold. This way your body heat doesn't melt the fat of the meat and makes it more easier to work with. A little trick is to wash your hands in ice cold water. After you've formed your patties, put them back in the fridge to cool down for another 30 to 45 minutes.

Use Both Hands to form the Perfect Patty - Pull the meat apart into equal pieces, then pat down into a patty on a hard surface with one hand while forming the rough edge with the other. Resist the urge to slam down! A nice little tip is to use a lid of big mayonnaise jar. Preferably the thick plastic lids from Nola.

When beef patties cook, they contract, and can leave you with a rounded, uneven burger. When forming the patty, make an indent with your thumb in the middle. This will ensure that the meat plumps nicely. Flatten the patty before placing on the grill. Never press down on the patty or flatten it while cooking. This will release the precious juices that are essential to a burger's flavor.

To form a good crust, set the patty on the grill and leave it alone for several minutes. Over high heat, a burger usually cooks in about four minutes per side. You also want your grill pan to be really hot, the hotter the better. You want to sear or char the meat really quickly so you have nice color on the outside and all the flavour inside.

Stick it down and leave it. You want to touch the burger three to four times at most. You'll know if you have a sear and it comes right off. If it sticks to the grill, it hasn't been seared long enough. Also you will want to flip them one at a time. Starting with the one you put in first (say 12 'O Clock) and work in a clock-wise manner.

I love my burgers to have that char-grilled criss-cross effect. This is my secret: After you get the first sear, do a quarter turn, leave it alone for a little longer -- a total of 5 to 6 minutes for that first side. Then flip it, cooked-side down, leave it another three to four minutes, then do another quarter turn, let it get its marking, then take it off the grill.

Properly melt the cheese. There is nothing worse than a burger with half melted cheese. Place a metal bowl over the burgers to melt the cheese. Or stick under the grill.

REALLY IMPORTANT: After you take it off the heat, let the burger rest. Why?- This way it won't immediately lose its juices at the first bite. It doesn't have to be long say just for two to three minutes -- just like you would any steak.

Use the toppings and condiments to make the burger more exciting. Everyone's got a different idea about what tops the perfect burger. Other than the usual- lettuce, tomatoes, gerkins etc. Try at least five or six other, or even less common options. Consider pepperoni,chorizo, bacon, jalapenos, or dried cranberries, pears,and different chutneys like apple and plum and break out of the chedder/mozzerella cheeses. Think brie, Camembert, blue cheese, or Gorgonzola or Gruyere, emmethal.

Always stick to the 4 most important factors:

Thickness of the patty,
The fat content of the meat,
The heat of the grill,
The condiments — that affect the burger.

If you take care when controlling these factors and you'll end up with sheer burger bliss.

How do you like to prepare your burgers and what are some of your favourite burger toppings?

Abby's Health Tip: Perfect Digestion. Is it Possible?

2012-12-11T08:12:00.000+02:00

With the stomach and other digestive organs in a state of perfect health, one is entirely unconscious of their existence, save when the hunger calls our attention that food is required, or satiety warns us that a sufficient amount or too much has been eaten. Perfect digestion can only be maintained by careful observance of the rules of health in regard to habits of eating.

On the subject of Hygiene of Digestion, we quote a few paragraphs from Dr. Kellogg's work on Physiology, in which is given a concise summary of the more important points relating to this:
"The hygiene of digestion has to do with the quality and quantity of food eaten, in the manner of eating it."

If the food is eaten too rapidly, it will not be properly divided, and when swallowed in coarse lumps, the digestive fluids cannot readily act upon it. On account of the insufficient mastication, the saliva will be deficient in quantity, and, as a consequence, the starch will not be well digested, and the stomach will not secrete a sufficient amount of gastric juice. It is not well to eat only soft or liquid food, as we are likely to swallow it without proper chewing. A considerable proportion of hard food, which requires thorough mastication, should be eaten at every meal.

Drinking Freely at Meals is harmful, as it not only encourages hasty eating, but dilutes the gastric juice, and thus lessens its activity. The food should be chewed until sufficiently moistened by saliva to allow it to be swallowed. When large quantities of fluid are taken into the stomach, digestion does not begin until a considerable portion of the fluid has been absorbed. If cold foods or drinks are taken with the meal, such as ice-cream, ice-water, iced milk or tea, the stomach is chilled, and a long delay in the digestive process is occasioned.

The Indians of Brazil carefully abstain from drinking when eating, and the same custom prevails among many other tribes.

Eating between Meals:
---------------------

The habit of eating apples, nuts, fruits, confectionery, etc., between meals is exceedingly harmful, and certain to produce loss of appetite and indigestion. The stomach as well as the muscles and other organs of the body requires rest. The frequency with which meals should be taken depends somewhat upon the age and occupation of an individual. Infants take their food at short intervals, and owing to its simple character, are able to digest it very quickly. Adults should not take food oftener than three times a day; and persons whose employment is sedentary say, in many cases at least, adopt with advantage the plan of the ancient Greeks, who ate but twice a day.

Simplicity in Diet:
-------------------

Taking too many kinds of food at a meal is a common fault which is often a cause of disease of the digestive-organs. Those nations are the most hardy and enduring whose dietary is most simple. The Scotch peasantry live chiefly upon oatmeal, the Irish upon potatoes, milk, and oatmeal, the Italian upon peas, beans, macaroni, and chestnuts; yet all these are noted for remarkable health and endurance. The locals on the Canary Islands, an exceedingly well-developed and vigorous race, subsist almost chiefly upon a food which they call gofio, consisting of parched grain, coarsely ground in a mortar and mixed with water.

Eating when Tired:
-----------------

It is not well to eat when exhausted by violent exercise, as the system is not prepared to do the work of digestion well. Sleeping immediately after eating is also a harmful practice. The process of digestion cannot be performed well during sleep, and sleep is disturbed by the ineffective efforts of the digestive organs. Hence the well-known evil effects of late suppers.

Eating too Fast:
---------------

Hasty eating is the greatest cause of over-eating. When one eats too rapidly, the food is crowded into the stomach so fast that nature has no time to cry, 'Enough,' by taking away the appetite before too much has been eaten. When an excess of food is taken, it is likely to ferment or sour before it can be digested. One who eats too much usually feels dull after eating."

What do you really need in cookware and crockery?

2012-10-24T16:23:00.000+02:00

Cookware is always a rather debatable subject. I have seen chefs turn up to even the simplest of cooking jobs carrying more than it would take to maintain your average oil tanker (though maybe this is not the best use for your cookware), when all that was really needed was a knife and something to sharpen it with.

So what are the real ”cookware essentials”, the things that you really can’t do without? Well surprisingly you actually need only a very small amount of things to get you going. Probably considerably less than you have already.

All the cookware you actually need is a good knife, a means of sharpening it, a chopping board and a couple of pans. You may prefer a bit more cookware but you can cook with just that.

Don’t get me wrong, I’m as partial to a kitchen full of mixers, blenders, electrical appliances and definitely with all the latest and useful, gadgets as any other person who loves cooking.

But although good quality cheap cookware ( yes it is possible )like grinders and blenders give you a lot more scope there are plenty of things that you can cook without them, but a good knife, or three, is absolutely essential.

The first and most essential piece of cookware you need is a cook’s knife, that’s as large as you feel comfortable with, a 20 cm knife with a blade that curves slightly to allow a rocking motion is a good start, then a smaller knife, about 10 cm, for cutting small vegetables and a carving knife.

If you buy one about 25 cm long it can also double as a bread knife. Although there is no point buying extra knifes just to line the pockets of the large kitchen equipment manufacturers. A set can actually be quite good value and give you more for a similar amount of money. But check carefully what is in the set first.

I really like this idea -All your essential knives together plus your knives are not laying loose in a draw and making one another blunt or being potentially dangerous.
Click Here for more info

If you cannot find a set with what you think will be useful to you, then just don’t buy it. Many sets come with extras like a case or wooden knife block but try to see past the free gifts. It’s much better to have a few good knives in your drawer than a fancy polished beech wood block with fifteen designer knives, fourteen of which you never use, and one that is not the right shape for your hand and gives you blisters.

If you learn how to use them properly then steel or grinding stone is a good way to keep your knives sharp otherwise there are a good choice of proprietary sharpeners that keep the knife at the right angle while you pull it through the sharpener. I prefer to pay like R20 to have it done professionaly. That way I know I won't damage my blade and my husband doesn't have to run away by the sound of metal on metal.

Pans also need to be good quality, nothing over the top, no need to spend a fortune. Just make sure they are of a good solid construction. This promotes good even heat distribution and helps to prevent things burning.

These are a nice option to have as they will work well on a gas, electric or halogen stove to. Plus you can put them in the oven. Try looking at Amazon.Com for some really great quality and prices.

Stainless steel is a good option. A good wok on the other hand should be made of a thin light steel and cost very little, but always check that it has a good well-fixed wooden handle. The best place to buy this most useful of pans is (perhaps unsurprisingly) usually the local Chinese supermarket.

A good chopping board is another necessity though two are better than one as this helps to prevent cross contamination if you designate one for uncooked meats/fish etc. and another for things like fruit and salads.

No matter how much you think you will always be careful and wash them between uses this is the best single way to prevent contamination between foods.

This is something I really would not mind having in my kitchen. You got the sturdiness of a wooden chopping block, plus colour coded mats. Which you can transfer you chopped goodies with ease to the pan without carring a heavy chopping board. Use you colour codes for prevention of cross contimination by keeping red for chicken, green for fresh veggies etc. I saw this on Amazon for a bout $30.00

Mixers can be useful if you intend doing a lot of baking. But unless you make bread on a regular basis (always a good idea), then buying a simple, good quality hand held mixer rather than a heavy standalone version could save you a couple of hundred dollars in as well as a lot of space on your worktop.

A blender is always useful for soups and the occasional smoothie, and a grinder will give you a lot more options in your use of nuts etc. and will also provide a constant supply of fresh coffee and freshly ground spices for the more manic cook. A good way to combine the functions of all three is to buy a food processor. A good quality machine such as a Moulinex or Robot coupe will save space and allow you to buy a much better processor than if you bought their items separately.

There is an almost unending list of kitchen equipment that you could buy (if in doubt walk into your local cookery shop and ask the owner what he thinks you need!), but make sure you get the essential good quality cookware right and it will make your cooking easier and more enjoyable.

Oozy Spicey Rice: Spicy Rice and Poached Egg

2012-10-17T09:39:00.000+02:00

If you are like me, some nights you just really don't feel like cooking especially if its been a hectic day at work. Then this is a recipe for you. I love doing this recipe. It is so super easy, nutritious meal that can be served within 30 min. Bonus its packed with fiber, iron, folic acid and vitamin C.

Nice thing about this recipe you can play around and add red peppers/ mushrooms. I added garlic, ginger, and chilli for the extra kick in flavors. You can add crispy bacon, smoked salmon or mackerel. What ever you have in the fridge.

This recipe is for 1 serving -

INGREDIENTS:

tsp oil

1⁄2 onion , chopped

2 spring onions - sliced

5ml fresh ginger

5ml garlic

1⁄2 green pepper , deseeded and finely sliced

1/2 chilli finely chopped

1 x 250g ready made rice (per person) - or like me I had left over rice

50g frozen peas

10 ml roasted masala

15 ml Robertson Rice Spice

good handful of chopped coriander

1 egg

Salt and pepper to season

METHOD:

Heat the oil in a non-stick frying pan. Fry the onion, green pepper, garlic, ginger and chilli for 5-8 minutes until soft and beginning to brown.

Tip in the ready cooked rice, frozen peas, curry powder or Roasted Marsala, Rice Spice, and 200ml water/chicken stock, stir well, then simmer gently for 10 minutes.

Add the spring onions and coriander.

Bring a small pan of water to the boil and, when the rice is almost ready, poach the egg.

Dish the spicy rice on a plate and serve the egg on top.

SECRET TIPS:

The perfect poached egg:

First, fill a wide saucepan or sauté pan with water to about 6cm deep.

Bring it to a gentle simmer—not a rolling boil, which toughens and twists the whites.

Add a few teaspoons of vinegar, which does help eggs keep their shape.

Crack eggs (Fresher the better) into small ramekins or custard cups. The cups let you gently pour the eggs into the pan so the whites stay in a tight circle, and ensure that you won't crack a broken-yolk dud into the water.

My secret to the perfect poached egg is creating a vortex. Using a whisk I spin the water with to create a vortex and then dropping the egg in the middle. This helps the egg to be contained.

Cook three (I like min to be 3 minutes) depending how you like your eggs it can be anything from three to seven minutes

The whites should be set and the yolks still creamy.

Remove carefully with a slotted spoon. Drain them for a few seconds, or blot with a paper towel.

Voilà!!! The perfect poached egg!!

Different Types of Tea - A cup of Happiness

2012-09-19T16:23:00.000+02:00

"The whistle of the teapot announces that a moment of reflection and relaxation is just around the corner. The gentle clatter of your favorite teacup settling onto its saucer invites a measure of anticipation. As the amber liquid makes its way into the cup, a soft wisp of steam wafts through the air and signals that a sweet period of respite and solitude and solitude is about to envelop you. Curl up with your favorite book, throw an afghan over your lap, and treasure these precious minutes as you take a little time for tea." -Kathy Hatch, Take a Little Time for Tea

I actually really don't know how many cups of tea I drink each day. I started drinking tea from a really young age, my Ouma was pretty much a tea'aholic and her cup was hardly cold when she made another one. I think in this way it makes me feel close to her as she lives quiet far and always don't see her as often. Anyway, it’s such a part of my life now that I couldn’t bear to be without it. I must have my cup of tea first thing in the morning or else I will be grumpy all day. It’s like an addiction, but not for the caffeine, rather for that happy, nostalgic feeling and the hope of ‘life as it will be, after this cuppa has solved all my problems‘ ;)

One of my favourite sayings is: "Never ever underestimate the POWER of really good cuppa tea!"

Its true what they say:

"The tea party is a spa for the soul. You leave your cares and work behind. Busy people forget their business. Your stress melts away, your senses awaken." ~Alexandra Stoddard

I think there will be alot of people who will agree with the above as tea is one of the most popular after drinks in the world, but yet very few people are aware that there are four inherently different flavours and types of tea one can find in every supermarket. Each tea is made out of different ingredients and each tea has its advantages and disadvantages. Which I thought I would like to share.

Belive it or not but there are only four types of tea, despite so many different flavours and varieties. These will form the basis of your tea:

1) Black tea

2) Green tea

3) White tea

4) Oolong tea

All these are made from the leaves of the Camellia sinensis, also known as the tea plant. Other herbal infusions such as chamomile tea, ginger tea or rooibos (red bush tea) are disqualified as types of tea since the tea plant is not involved in their making. The difference between the four tea variations lies in the process of making them. In addition, each type of tea has another flavor and various health benefits.

1) Black Tea

The strong flavored burnt Sienna coloured tea is the most popular type of tea in the West. Either served with a slice of lemon or added milk and a cube or two of sugar, the cup of black tea is part of daily tea ceremonies that take place worldwide. Black tea is made of heavily oxidized Camellia sinensis leaves. When served plain, it contains no calories, carbohydrates, or fats. A cup of black tea contains more caffeine than any other types of tea but less than in any cup of coffee.

"There is no trouble so great or grave that cannot be much diminished by a nice cup of tea." Bernard-Paul Heroux

2) Green Tea

The lightly oxidized tea has been popular in China, Japan and Korea for centuries. Recently, rumors on its health benefits increased its popularity in the West as well. It has been proven that drinking green tea can lower cholesterol, prevent cancer, increase metabolic rates and be helpful in variety of other conditions and illnesses. The green tea is lightly oxidized, dried, but not fermented. It is usually served plain, without sugar or milk. Since some of the green tea variants taste a bit bitter, it should be brewed in lower temperature than the boiling point.

"If you are cold, tea will warm you. If you are too heated, it will cool you. If you are depressed, it will cheer you. If you are excited, it will calm you." Gladstone

3) White Tea:

White tea is rarer and more expensive than the other types of teas mentioned above. Originated in the Fujian province of china, the white tea is made of young Camellia sinensis leaves, which go through a long process of steaming or frying, inactivate fermenting and drying. Since the leaves are harvested while the buds are still covered by white hair, it is called white tea. White tea has the most delicate, sweet taste than the other types of tea. Moreover, it contains the smallest amount of caffeine and the largest amount of antioxidant that help prevent cancer.

"Bread and water can so easily be toast and tea." Anon

4) Oolong Tea:

The traditional Chinese tea is the common companion of Chinese foods such as dim sum and chop suey in American Chinese restaurants. The oolong tea, black dragon in Chinese, got its name after its long, dark distinguished leaves that look like wild black dragons when brewed. The unique taste of the oolong tea is achieved by a long process that includes sun drying of the Camellia sinensis leaves, light oxidization, cooling and drying processes. The result is a lighter flavor than the popular black tea and stronger than the delicate green tea.

My Tea Stash... :)

"Enjoy life sip by sip, not gulp by gulp."

All these little quotations are exactly how a cup of tea makes me feel and I agree so much with them!

Some of my favourite teas are - even they are not classified as Tea I still call it Tea.

***Chamomile***

***Earl Grey***

***Earl Grey and Lavender***

***Darjeeling - The Champagne of Tea***

***Chia Tea or aka My Happy Tea!!***

***Assum***

For me I find the best way to enjoy a nice cuppa tea, is poured from a tea pot, milk first and in a nice thin cup and saucer.

How do you enjoy drinking your tea and what is some of your favourites?

Cuban Cuisine!

2012-09-07T10:53:00.002+02:00

We all know Mexican, Indian, French, Italian and African Cuisine, however the the other day when I was watching one of my favourite cooking shows (Tripple D's or Diners, Drive-Inns and Dives by Guy Fieri) he went to a few cuban eating places and I thought, wow I actually never tried cuban cuisine before and I actually don't know much about it. So I decided to do some research on it.

Cuban cuisine is a fusion of Spanish, African, and Caribbean cuisine. Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribbean influence in spice and flavor. This results in a unique, interesting and flavorful blend of the several different cultural influences, with strong similarities with the cuisine of the neighboring Dominican Republic and Puerto Rico. A small but noteworthy Chinese influence can also be accounted for, mainly in the Havana area.

During colonial period, Cuba was an important port for trade, and many Spaniards who lived there brought their culinary traditions along with them.

The East Caribbean island of Cuba has a rich cultural heritage from which have arisen culinary traditions that are as vibrant and varied as the variety of cultures that have all contributed to the development of this distinct and delicious cuisine. The ancient influences of the native people of Cuba, the Spaniards brought their own culinary styles, tinged by those of the Moors who held huge parts of Spain for centuries. The slaves that were brought from Africa made significant culinary and cultural contributions, with other culinary traditions being brought to the island with the French colonists fleeing uprisings in Haiti.

As these various influences came together, a distinctly Cuban flavor and style evolved, which is significant to country peasant styles of cooking by taste and by the eye, rather than relying on specific measurements and the creation of dishes that tend towards the simple and hearty, and that can be left on their own to simmer. Fussy, heavy sauces are unusual and deep-frying is simply not a favored cooking method. The island nation, naturally, uses a great deal of seafood in its cuisine, which encourages the use of simple cooking techniques and spicing that is meant to enhance, not smother, natural flavors.

The most common spices used in Cuban cuisine are garlic, cumin, oregano and bay or sweet bay leaves. Sofrito is also popular, and used in a wide range of dishes, from those of beans to those of meats to those that are made from a base of tomato sauce. A typical sofrito is made of green pepper, onion, garlic, oregano and black pepper fried in olive oil until the pepper, onion and garlic are soft and translucent and the flavors blend to perfection.

The dense, nutritious, energy producing vegetables commonly used belie the African and native peoples’ influence on the cuisine of Cuba. Yuca, malanga, boniato, and plantano are among these, and are often simmered together with complementary vegetables and served simply, drizzled with olive oil and sprinkled with chopped fresh onion – a satisfying, strengthening and simple dish for hard working people.

Meats are often prepared using island flavored marinades of that use lime juice or the juice of a sour variety of the orange as a base. Then, the meats are roasted or simmered very slowly with spices, often for hours. Beans and rice are an essential part of most meals, with black beans being well known as a Cuban specialty.

Cuban cuisine is also notable for its baked goods, which include a variety of turnovers. Some are filled with spiced meats and other types feature a particularly Cuban blend of cream cheese and guava paste. Flan is among Cuba’s most beloved dessert items.

In Cuban cuisine, the subtle flavors of healthy foods are enhanced by cooking and spicing methods designed to bring out the best in each component of a dish. The culinary traditions of Cuba are a delight to the tongue, naturally, but they also offer a fascinating glimpse into a culture that has brought together many varied elements to create a cohesive whole.

I will definitely be trying out some Cuban dishes so watch this space for amazing recipes!!

How to bake with flexibility

2012-08-14T20:17:00.001+02:00

Everywhere you look, there is a lot of emphasis on cutting the fat out of our daily diets, but who wants to cut out the fat if it means cutting out the flavor? When it comes to baking, there is a way to cut down on your fat intake without changing the ingredients in your favorite recipes. If you switch to nonstick silicone bakeware, you can cut down on your fat intake with minimal effort. Because the bakeware is nonstick, you never have to use butter, shortening, or grease on your pans or sheets to ensure easy food removal.

The first silicone items made exclusively for baking were small silicone mats that fit nicely on your cookie sheet and allowed you to bake cookies with out greasing the cookie sheet or worrying about the bottoms getting burned. These little mats were a huge success and stores were hard pressed to keep them in stock.

As the popularity of these mats grew, manufacturers decide to explore the idea of making more bakeware from silicone. They began making spoons, spatulas, and whisks that could withstand high heats and could be used with nonstick cookware with no fear of ruining the coating. Silicone utensils were the perfect choice for candy making or any other project that required a boiling and sticky liquid to be stirred.

Kitchen supply manufacturers also introduced silicone potholders and oven gloves. Because they can withstand heats up to 500 degrees, they are the perfect insurance that you won’t get burned when you pull a hot dish from your oven. They don’t conduct heat the way that a cloth potholder does and they are much sturdier and easy to keep clean than traditional potholders. Home canners fell in love with silicone baker’s mitts because they could actually reach into a pot of boiling water to remove a hot jar of food once it was done processing. As an added bonus these durable potholders do double duty as lid grippers making opening jars a snap.

Once silicone hit kitchens in the form of baking mats, utensils, and pot holders, kitchen experts began to see the potential of this material in everyday baking. Suddenly almost any type of bakeware that could traditionally be found in stainless steel, aluminum, glass, or stoneware was being offered in brightly colored silicone. Stores began selling muffin tins, bread loaf pans, cake pans, and pie pans. The most popular pieces tend to be the specialty designed cake pans that allow you to make cakes shaped like everything from roses to pumpkins. They even have mini cake pans that make individual, fancy shaped cakes.

The popularity of silicone bakeware skyrocketed as cooks began to see the benefits of using this material in their kitchens. Foods pop out of silicone pans with amazing ease. You never need to grease, flour, or even use cooking spray on a silicone pan and that adds up to lots of calories and fat grams saved with each meal. Because silicone is very flexible, it is easy to bend and twist it so that cakes and breads pop out easily. You never have to force baked goods out of the pan, so they retain there shape and you don’t see a lot of split and broken cakes.

Silicone is a bakers dream when it comes to making evenly cooked delicacies. The material distributes heat evenly, so you never end up with a cake that is burned around the edges and still not cooked in the middle. It also cools down quickly ensuring that you foods will not continue cooking and possibly drying out once you remove them from the oven.

Because silicone is nonstick, cleanup is a breeze. A little soap and water and any crumb left on your bakeware disappears. It is nonporous, so it never retains any odors from the foods you cook. Completely versatile it goes from oven to table to freezer and can even be thrown in the dishwasher. Once you are done cleaning it, storage is a snap. With its flexibility, you can twist it, bend it, fold it or mash it up so it can fit in the smallest of drawers or cupboards.

If you haven’t tried silicone bakeware, add a piece or two to your kitchen. You will be surprised at its quality and flexibility.

I have and love mine, do you?

Waterblommetjiebredie

2012-08-06T14:38:00.000+02:00

Who would have guessed that these water lilly flowers
would be a true South African delicacy.

Being in the dead middle of Winter with snow on the mountains there is nothing more comforting and heart warming than a stew, or as we South Africans like to call a Breedie. (brear-dee). I think when it comes to making breedies South Africa is definately top of its class. The Breedie Kings!! There is nothing more traditional than the Tamatiebreedie (Tomato Stew), or Boontjiebreedie (Bean stew).

And what is not more South African, than having a Waterblommetjiebreedie.

Being August, and being in the Cape we have a special little plant that we call "waterblommetjie." (vah-tir-blohm-mee-keys) (Afrikaans word which literally means 'small water flower stew') another name is called the Cape Pond Weed. They grow wild in the vleis (marshlands) and rivers banks in the Western Cape especially in the Boland Area.

Waterblommetjies growing in a pond...

Waterblommetjies on the Breede River... Just waiting to be eaten..

"It is likely that the use of the waterblommetjie as a food source was adopted from the indigenous Khoikhoi, peoples who worked in the kitchens of the Dutch together with peoples forcibly exiled from the Dutch East Indies. Waterblommetjiebredie is a good example of how these three cultural influences were fused into the cuisine of the western cape. Some believe that the early Dutch settlers (Jan van Riebeek’s time) used waterblommetjies as a vegetable (and hence a source of vitamin C) in desperation, since their early farming initiatives had been somewhat less than successful. An alternative theory is that the Voortrekkers harvested them as a food source since they were unable to grow anything while trekking." (Source: Wikipedia).

Its taste a lot like green beans with a hint of lemon, or a combination of artichokes and asparagus. I really enjoyed it with mutton. It really brings their full flavours. You can use either lamb or mutton meat. I liked mine with the old sheep.

This was the first time that I ever cooked mutton or waterblommetjie. I was actually suprised how well it came out. The mutton meat to quiet a long time to cook in order for it to be soft and tender. I cooked it for about 2.5 hours on a slow simmering heat before adding the waterblommetjies.

So here with the recipe for:

WATERBLOMMETJIEBREEDIE:
(vah-tir-blohm-mee-key-brear-dee)

+- 2Kg mutton stewing meat
2 large onions - finely chopped
4 garlic cloves - finely chopped
1 chili deseeded and finely chopped
10 ml crushed ginger
15 ml ground cloves
15 ml ground coriander
1 knorr vegetable stock pot
3 bay leaves
750 ml white wine (I used Chardonnay)
3 large granny smith applies (peeled/cored) finely chopped or grated
1 kg waterblommetjies (rinsed and washed thoroughly)

METHOD:

Prepare your flowers by rinsing them really well and chopping off the bottom stalks.

Waterblommetjies, washed and prepared.
Waiting in anticipation to be cooked.

I used a cast iron pot to cook my waterblommetjiebreedie in. It gives that extra specialness to any stews.

Fry your onions, garlic, chili and ginger together until soft. Add your meat and brown. Add the ground cloves, coriander, bay leaves and continue to simmer, to release those amazing flavours. Add 2/3 of the white wine. Close the lid and allow to cook on a medium heat for 2 hours. (Try not to open the lid, they need to talk politics with one another and make that tough mutton meat into something that is soft and falling off the bone.)

Mutton meat and waterblommetjies
talking politics in the cast iron pot!

Add the vegetable stock pot, season with freshly ground black pepper. Add the chopped apples and waterblommetjies and allow to cook for an hour or until tender. Add the remain wine. If you like you can add other vegetables like potatoes, but this time round I gave them a skip.

Serve with yellow rice (another South African favourite, rice that has been cooked in borrie (or tumeric) and raisins.) To add something a little extra you can zest some lemon and sprinkle some finely chopped mint or parsley over the breedie when its dished up.

There was devoured by the family, I suppose its a good thing when there are no left overs.

Happy Eating and keep that winter comfort food coming!!

What makes an Ideal Kitchen?

2012-08-06T09:02:00.000+02:00

Sigh, the ideal kitchen. My dream kitchen! If I could say what my dream kitchen would be. It would be as follows: big and spacious, with nice big windows over looking over a lovely herb garden and a rolling green lawn, a big skylight for that extra natural light. Nice and spacious cupboards. Lovely tiles possibly mosaic. A working island in the middle of the kitchen with a lovely gas stove. A cute little breakfast nook for 2. Painted a nice bright colour. With some lovely cooking quotes on the wall. O how can I forget the most important - free flowing hot water in the kitchen would be a bonus!!! But my kitchen is big and spacious and for that I can't complain about.

Here is a few that i really liked:

Option 1 (Sigh this is really pretty - far from my kitchen)

Option 2 (I love the lightness of this kitchen)

Here is a few tips if you are planning to revamp your kitchen or like to know what the ideal kitchen would be like:

It is a mistake to suppose that any room, however small and unpleasantly situated, is "good enough" for a kitchen. This is the room where housekeepers pass a great portion of their time, and it should be one of the brightest and most convenient rooms in the house; for upon the results of no other department depend so greatly the health and comfort of the family as upon those involved in this 'household workshop'.

“He'd noticed that sex bore some resemblance to cookery: it fascinated people, they sometimes bought books full of complicated recipes and interesting pictures, and sometimes when they were really hungry they created vast banquets in their imagination - but at the end of the day they'd settle quite happily for egg and chips. If it was well done and maybe had a slice of tomato.” ― Terry Pratchett, The Fifth Elephant

Every kitchen should have windows on two sides of the room, and the sun should have free entrance through them; the windows should open from the top to allow a complete change of air, for light and fresh air are among the chief essentials to success in all departments of the household. Good drainage should also be provided, and the ventilation of the kitchen ought to be even more carefully attended to than that of a sleeping room. The ventilation of the kitchen should be so ample as to thoroughly remove all gases and odors, which, together with steam from boiling and other cooking processes, generally invade and render to some degree unhealthful every other portion of the house.

There should be ample space for tables, chairs, range, sink, and cupboards, yet the room should not be so large as to necessitate too many steps. Undoubtedly much of the distaste for, and neglect of, "housework," so often deplored, arises from unpleasant surroundings. If the kitchen be light, airy, and tidy, and the utensils bright and clean, the work of compounding those articles of food which grace the table and satisfy the appetite will be a pleasant task.

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

It is desirable, from a sanitary standpoint, that the kitchen floor be made impervious to moisture; hence, concrete or tile floors are better than wooden floors. Cleanliness is the great desideratum, and this can be best attained by having all woodwork in and about the kitchen coated with polish; substances which cause stain and grease spots, do not penetrate the wood when polished, and can be easily removed with a damp cloth.

The elements of beauty should not be lacking in the kitchen. Pictures and fancy articles are inappropriate; but a few pots of easily cultivated flowers on the window ledge or arranged upon brackets about the window in winter, and a window box arranged as a jardiniere, with vines and blooming plants in summer, will greatly brighten the room, and thus serve to lighten the task of those whose daily labor confines them to the precincts of the kitchen.

THE KITCHE FURNITURE:

----------------------

The furniture for a kitchen should not be cumbersome, and should be so made and dressed as to be easily cleaned. There should be plenty of cupboards, and each for the sake of order, should be devoted to a special purpose. Cupboards with sliding doors are much superior to closets. They should be placed upon casters so as to be easily moved, as they, are thus not only more convenient, but admit of more thorough cleanliness.

Cupboards used for the storage of food should be well ventilated; otherwise, they furnish choice conditions for the development of mold and germs. Movable cupboards may be ventilated by means of openings in the top, and doors covered with very fine wire gauze which will admit the air but keep out flies and dust.

“There is no spectacle on earth more appealing than that of a beautiful woman in the act of cooking dinner for someone she loves.” ― Thomas Wolfe

For ordinary kitchen uses, small tables of suitable height on easy-rolling casters, and with zinc tops, are the most convenient and most easily kept clean. It is quite as well that they be made without drawers, which are too apt to become receptacles for a heterogeneous mass of rubbish. If desirable to have some handy place for keeping articles which are frequently required for use, an arrangement similar to that represented in the accompanying cut may be made at very small expense. It may be also an advantage to arrange small shelves about and above the range, on which may be kept various articles necessary for cooking purposes.

One of the most indispensable articles of furnishing for a well-appointed kitchen, is a sink; however, a sink must be properly constructed and well cared for, or it is likely to become a source of great danger to the health of the inmates of the household. The sink should if possible stand out from the wall, so as to allow free access to all sides of it for the sake of cleanliness. The pipes and fixtures should be selected and placed by a competent plumber.

Great pains should be taken to keep the pipes clean and well disinfected. Refuse of all kinds should be kept out. Thoughtless housekeepers and careless domestics often allow greasy water and bits of table waste to find their way into the pipes. Drain pipes usually have a bend, or trap, through which water containing no sediment flows freely; but the melted grease which often passes into the pipes mixed with hot water, becomes cooled and solid as it descends, adhering to the pipes, and gradually accumulating until the drain is blocked, or the water passes through very slowly. A grease-lined pipe is a hotbed for disease germs.

Sigh!!

Cheffing Around...

2012-07-25T10:27:00.001+02:00

So you want to become a chef? Or contemplanting in a career change?

Here is some food for thought...

Some of us are born with a fascination with the art of preparing food, or at least playing with it. There's something magical about mixing up some seemingly bizarre ingredients that looks like a mysterious mess, popping it in the oven and then removing a dish that looks, smells and tastes absolutely wonderful. When you go to a fancy dinner house, it's the chef who is ultimately responsible for the fine looking plate that's set before you.

There's a certain mystique about the chef which makes him or her a romantic figure to the aspiring gourmet. If you dream of becoming a chef, let's take a look at what it takes. The professional chef has earned his status through years of dedication and training.

Most chefs do begin the road to professional status at an early age. The four-star chefs you read of in foodie articles/or see on the Tele have a love and passion for food and ingredients that's difficult for most of us to match. This fascination bordering on obsession is perhaps the most important characteristic. To become a chef of distinction, this is an absolute must.

Another signature of the person who ultimately becomes a chef is an inordinate interest in cookbooks that extends to cuisines around the world. Books on the art and techniques of cooking are consumed like candy. Does this sound familiar? If so, you're on the right track to becoming a chef.

There comes a time when you need to expand your horizons with some professional experience. It's easy enough to get a job in the kitchen of a dinner house, especially when you're a knowledgeable foodie. You may start out as the salad chef's assistant. Chefs do have a notorious reputation for being temperamental I mean we all know how pedantic Gordon Ramsay is. They are artists in their own right, you know. So you may have to take the frequent tongue lashings for an improperly placed garnish or some such. If you want to become a chef, this is just part of paying your dues. If you can survive the experience graciously, congratulations!! You probably have what it takes to become a chef.

Depending on your location and the restaurant, you may be able to work your way up. However, there's nothing like professional training in a culinary school to hone your skills. A stint at Le Cordon Bleu or the Culinary Institute will enhance your chances to advance, as well as your viable opportunities, exponentially. The training you'll receive is intensive and sometimes grueling, for the finest chefs are absolute perfectionists.

In the end, becoming a chef requires a great passion and respect for food as well as a lot of hard work. However, then you'll be that romantic figure behind the veil, serving your guests the meal they'll be talking about for months to come. Not a bad reward.

If you have the passion and love for cooking and food like myself, I think I would prefer to stick in my own kitchen, pretending to be a celebrity chef hosting my own cooking show.

Over and out…

Dead Easy Cheat Homemade Custard

2012-07-12T14:11:00.000+02:00

This is such an easy custard recipe. You do cheat a little, but you can still tell everyone it is homemade custard (not the instant stuff).

Very creamy without using so many egg yolks. Its not to sweet which will compliment any puddings.

I highly recommend using a vanilla pod or real vanilla paste. The seeds gives it that really nice vanilla flavour plus it adds authenticity of it being homemade. (Wink Wink)

This custard will be a lovely indulgent eating on its own. Maybe with a little sprinkle of cinnamon. I served mine with Summer Winter Pudding.

Dead Easy Cheat Homemade Custard

45g caster sugar

15 ml custard powder (the cheating part)

15 ml cornflour

300ml milk

250ml cream

1 egg yolk

1 vanilla pod

250ml tub crème fraîche

Method:

Mix the sugar, custard powder and cornflour with 2 tbsp of the milk to make a paste.

Beat in the egg yolk. Pour the remaining milk into a pan, slit the vanilla pod lengthwise and scrape in the vanilla seeds.

Add the pod and seeds to the milk and bring just to the boil. Remove from the heat.

Add your cornflour mix, give it a good whisk and then put back on a medium heat. Add your cream. Whisking/Stirring all the time, until it is thick enough to coat the back of a spoon.

Remove from the heat and stir in the crème fraîche. If its to thick you can always thin it out with more milk.

Serve Hot or Cold!!

And that is that - could it get even more easier than this??

Summer in Winter! Blackberry, Apple and Almond Cake

2012-07-11T15:35:00.000+02:00

This recipe is so delicious and makes your tummy feel all happy. Unfortunetly I didn't have chance to take a picture, the cake dissapeared faster than I could whip out my camera.

It is comfort in a bowl, especially when it cold and raining. It has all summer/autumn flavour but all the warmth of a lekker hot pudding.

I was invited to a dinner party on Saturday Evening and was told to bring dessert. Funny enough I really enjoy cooking but finding the perfect dessert is always a mission. What will compliment the host's dinner, will it be light or heavy, really sweet or rich. Sigh!! My hubby is not a sweet tooth and he normally loves his fridge tarts. Fridge tart in the middle of winter, I don't think so! All I did know was that I wanted something that was warm and most definately not chocolate. I had been way to many chocolate puddings lately! After surfing and looking at ideas I sat with two options.

A sticky pear and ginger cake with brandy sauce or apple and blackberry cake..... I could not decide, I even bought all the ingredients for both. What ended being the decision maker was that I could not find any ginger preserve. Note to self: Find a recipe on how to make your own ginger preserve!.

I tweeked it and it came out to be the perfect pudding. The sweet and tartness from the apples and blackberries agains a suprising light cake batter with a crunch of the almonds.

So here goes:

Abby's Summer Winter Hot Pudding. LOL!!

1 x 410g KOO's Sliced Pie Apple - larger slices cut in half

(Yes, yes I know Gordon Ramsay will most probably bite my head off or in His case swear at me for using tin fruit .(LOL)

1 x 410g KOO's Pear Halves - cut into smaller pieces

45 ml demerara sugar

400g blackberries

(I used Hillcrest - frozen berries which I just let them defrost, I added some blackberry Liqueur while they where thawing. Most prob a tot - thats all I had left)

150g butter , softened

150g caster sugar

3 whole eggs plus 1 yolk, beaten

150g ground almonds

7.5ml vanilla extract

(you can use almond, but Hubby doesn't like Almond Essence or Mazzipan. Not my fault someone used to shoot stink bugs with their BB guns when they were kids!!)

100g self-raising flour

7.5 ml baking powder

a good handful or two of flaked almonds

icing sugar , for decoration

The Method:

Most importantly preheat the oven to 180C. I always forget to do this.

Put the apples, pears, blackberries and demerara sugar in a pan. Heat gently, stirring until the sugar dissolves. (If you are using fresh apples and pears, cook them until soft and then add the blackberries just before tipping into the oven dish) Tip into an ovenproof dish, approximately 20cm x 30cm and cool.

Beat the butter and sugar together then gradually beat in the eggs one at a time. Mix in the ground almonds and vanilla extract. Sift the self-raising flour and baking powder and fold in. (I somehow missed that and used my egg beater and beated it. Oh well still came out good!)

Spoon the almond mixture over the cooked fruit then level out. (I find spooning the mixture and putting it over different spots makes it easier to level out.) Sprinkle over the flaked almonds. Bake for 40-45 minutes

(Yes read it again 40-45min and that is +-the amount of time mine was in the oven for) or until risen, golden and cooked through.

Dust with icing sugar to finish.

Serve it with a nice homemade custard. (Recipe to follow).

Fudgy Coconut Browniess

2012-06-28T08:37:00.000+02:00

This is a really easy and cheap brownie recipe that taste really great. Indulgent, gorgeous, sticky, squidgy, chocolate heaven.

Amazingly most brownie recipe requires chocolate bars but this you use cocoa instead. I was suprised at how rich they came out.

Funny thing when I made these my hubby said: "Now why don't you make these for us?"

He is not really a cake person and I said to him: "You always complain when I want to make something cakey, so now my work collegues are my new guinea pigs!"

After making this for the ladies at work, the said they will be happy to be my "guinea pigs" - ANYDAY!!

You can play around so much with this recipe. I added orange zest and handful of walnuts. They went down really great at the office. I can imagine adding raspberries and white chocolate bits, add a tot or two of Malibu for an extra coconut flavour, cranberries, cherries, different nuts, you can go crazy with this recipe.

So here goes the recipe:

INGREDIENTS:

100g cocoa

250g butter

500g caster sugar

4 eggs

100g self-raising flour

100g desiccated coconut

Zest of an orange

Handful walnuts - crushed

icing sugar , to dust (optional)

METHOD:

Heat oven to 180C. Line the base of a 21cm square tin with baking paper.

Add the cocoa, butter and sugar in a medium to large saucepan and gently melt, stirring so the mixture doesn't catch at the bottom of the saucepan.

When the cocoa mixture is melted and combined, cool slightly, then stir in one beaten egg one at a time , followed by the flour and coconut which get added little by little. Stir in the walnuts and orange zest.

Tip into the tin and bake for 30 - 45 mins on a middle shelf - check after 30 mins and cover with another piece of baking parchment if the crust is browning too much. Cool in the tin, then carefully lift out and cut into squares.

Dust with icing sugar.

These dense and gooey, storecupboard treats will become a household favourite.

Mustard Glazed Brussels Sprouts

2012-06-27T08:31:00.000+02:00

This is how I like to make my brussels sprouts. Its really easy and bursting with amazing flavour.

For making it into a really healthy meal, you can serve it with roast chicken, a lovely green salad on the side and a nice fruit that it in season for dessert, like sweet melon (spanspek).

Mustard Glazed Brussels Sprouts:

300g Brussels Sprouts
1 Spring onion
knob of butter
Sea Salt
Freshly Ground Pepper
5ml Caraway Seeds
Good dollop of Djion Mustard or wholegrain mustard

Blanch the Brussels sprouts for 3 min.

Drain

On a small saucepan, heat the butter, add the brussels sprouts and the caraway seeds saute for 3 min. Add the spring onion, season with salt and pepper. Saute for another 2 min. Stir in the djion mustard and cook for another 2 min. Serve immediately.

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The Best Brussels Sprouts Ever!!!

This is a recipe from Gordon Ramsay and according to all the comments its the best brussels sprout recipe ever. The combination of flavours is just out of the world. If you have hated brussels sprout it is recommended that you try this recipe first. The recipe calls for goose fat. ( Im not to sure where we will find this in South Africa, maybe because I havent really looked. Something in the back of my mind is telling me that I have seen it in a tin but not to sure if I'm confusing it with something else. I will have a look and tell you all about it.) I am thinking that its the Goose fat that makes this dish!!

Ingredients:

1kg Brussels sprouts

100g thinly sliced bacon or pancetta
4.0 tbsp hot goose fat
a handful of shredded sage

Method:

Blanch the Brussels sprouts in a pan of boiling salted water for 3 mins, then drain and tip into a bowl of iced water to cool quickly. Drain well again and set aside until nearly ready to serve. Sauté the pancetta/bacon in the hot goose fat until crisp. Toss in the sprouts and stir-fry for 2-3 mins, adding the sage to serve.

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The stranges thing - as I'm registed with foodblogs, I came across also a blog who had posted some amazing recipes on brussels sprouts. You are more than welcome to check some of them out. Just to wet your appetite the one recipe that I would love to try is Roasted Brussels Sprouts Recipe with Balsamic, Parmesan, and Pine Nuts.