Food, Recipes

Date Night….

Splendid Salmon

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If you are looking for an uncomplicated fool proof ‘’Date night’’ spectacular, this Salmon is for you!

Salmon is best prepared with only salt, black pepper and lemon.  This way you can enjoy and appreciate the freshness.

 

Pan fried Salmon ingredients:

  • Fillet Salmon

Sprinkle of salt, black pepper and paprika ( I prefer adding paprika to add a little extra colour)

Squeeze of fresh lemon juice

 

Pan fried Salmon method:

Heat pan with drizzle of olive oil to very hot.  Sprinkle salmon with salt, black pepper and paprika on both sides.  Fry skin side down first for 3 minutes and gently turn around and fry the other side for another 3 minutes.  Squeeze with fresh lemon juice.  Rest for 2 minutes.  Salmon is best served pink in the middle – so be careful not to overcook

 

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The famous Salmon run takes place from September to November every year.  This happens when salmon migrates from the ocean and swim to upper rivers.  This means party time for eagles, grizzly bears and fisherman

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The eggs of a female Salmon are referred to as ‘’ROE”

 

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Black rice is very high in nutritional value and source of iron and antioxidants (bonus…and off course it looks sooo pretty )

Black rice ingredients:

½ cup                  Thai Black rice

5ml                       Salt

2 cups                  Water

65ml                     Hoison sauce

 

Black rice method:

Add black rice, salt and water to a pot and bring to the boil.  Boil for 10 minutes and reduce heat to simmer for 15-20 minutes.  When rice is ready, add Hoison sauce and cook for another 3-4 minutes – only until all liquid and hoison sauce is absorbed

Garnish your perfectly cooked pan fried Salmon and Black rice with edible flowers and micro leaves

 

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Blueberry Waffles

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Forget about wacky Wednesday…bring on Waffle Wednesday

This crispy, warm, indulging, syrupy, dough heaven called a waffle is the underdog that needs some uplifting and appreciation

Thanks to my dad who won this cool waffle maker machine at a golf day lucky draw, and mom for the ‘’hand me down’’.  How cool is this heart shape waffles!!!!

 

Waffle ingredients:

250g                     Cake flour

7g                          Baking powder

20g                       White sugar

5g                          Salt

475ml                   Milk

2                            Eggs

30ml                     Oil

175g                     Dried Blueberries

 

Waffle Method:

Whisk milk and eggs together and add to dry ingredients using a whisk.  Ensure there is no lumps and add oil and dried blueberries.  Mix and rest for 5-10 minutes.

Heat your waffle maker and spray with ‘’cook and spray’’.  Scoop ¾ waffle mix into waffle maker and cook for 3-4 minutes until golden brown and crispy on the outside

Serve with Ice cream or whipped cream.  Top it, syrup it, sprinkle it.  Enjoy it.

 

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Fresh blueberries can be used as a natural food colouring

The perfect fresh blueberry should be ‘’dusty’’ in colour

 

 

 

 

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The Daily

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Time to kick 2016 off with an Epic BBQ Pulled Pork wrap

Last year smoking of meat and vegetables, smoked flavours, home brewed beer and sriracha sauce took the world by storm…this year it is even going to get bigger and wilder!

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BBQ sauce ingredients:

2 tbsp                   Olive oil

1 tsp                     Cumin seeds

2 tbsp                   Fennel seeds

2 tbsp                   Smoked paprika

200g                     Brown sugar

200g                     Tomato sauce

2 tbsp                   Worcestershire sauce

1 tbsp                   Lemon juice

100ml                   Chutney

1 tsp                     Lemon zest

2 cloves               Garlic, chopped fine

 

Method:

Heat olive oil and fry cumin seeds, fennel seeds and smoked paprika for a few minutes.  Add the rest of the ingredients and simmer for 10 minutes.  When you see the bbq sauce going all sticky and dark brown in colour – you know you are on the right track.

To prepare the Pulled Pork:  Rub pork shoulder (bone in) with salt, pepper and paprika. Roast for 1 hour at 250°C until it forms a black ‘’bark’’ (this is the pork rind that is almost burnt).  Don’t be afraid or panic.  Your dinner is not spoiled!  The ‘’bark’’ is what keeps all the love juices from the pork inside and makes the meat succcccculent.  Reduce your heat to 90°C and roast for another 6 hours. Remove from oven and pour 1 cider over and roast for another 2 hours.  Remove the ‘’bark’’ and pull your pork apart with a fork.  Yes a fork – that’s how soft and succulent it will be. When it is cooled down – mix in some bbq sauce

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To assemble the bbq pork wrap:  Top with coleslaw, pulled pork and mayonnaise mixed with Sriracha sauce.

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Sriracha – type of hot sauce or chili sauce made from paste of chili peppers, vinegar, garlic, sugar and salt

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Another few trends to take 2016 by storm……

Artisan ice cream

Seaweed

Fermented….everything

Watch this space – there is much more coming your way!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Food, Recipes

Sweet Spring

 

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This very energetic couple met years ago when Jana’s ‘’volla’’ decided not to start on a rainy day in Cape town. The pound was calling and they decided to move to London to explore the flip side. After living in London for 8 years it was time to say goodbye to the underground, rides on the red bus, have their last sip of Starbucks coffee, last stroll along the Thames River, wave their last wave to the Queen and return to sunny South Africa.

When you enter their beautiful farm cottage you walk into a wall of memories with photographs of all their travels over the world.   Antique furniture welcomes you into their home and the smell of freshly brewed coffee which is right up my ally.

Jana’s style is simple yet sophisticated with a fun flair here and there. Her passion for good food and produce are quickly noted and you can see…this girl loves cooking and entertaining…and she does not hold back!

The picturesque of blossoming trees, dust roads and perfect blue sky screams the start of spring! We could not have asked for a better setting.

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It Must Be Spring

Hush, Can you hear it?

The rustling in the grass,

Bringing you the welcome news Winter’s day is past.

Soft, Can you feel it?

The warm caressing breeze, Telling you the sticky buds Are bursting on the trees.

Look, Can you see them?

The primrose in the lane, Now you must believe it – Spring is here again.

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Beetroot & Mint juice

For all my vegetable juices, I use a Masticating juicer to get the most vitamins and minerals out of the vegetables

Ingredients:

6 -7                         Fresh Raw Beetroots (washed and peeled)

Fresh Ginger (about a 2cm piece)

Handfull               Fresh Mint

1                              Ripe Pear

1                              Whole lemon (skin and all)

Method:

Simply cut all the ingredients into chucks and juice…. The great thing about any juice is you don’t have to follow a recipe. You can add as many or as little fresh ginger and fresh mint according to taste.  The sweetness of the beetroot and the tanginess of the fresh lemon is the best combination.

Try to serve immediately and enjoy!

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If your hands become stained during preparation and cooking beetroot, rub some lemon juice over them to help remove the colour

 

Beetroot’s deep, overpoweringly red juice has earned it the reputation as the most bossy of vegetables…..

 

Other ideas for fresh beetroot apart from roasting, baking & juicing:

Beetroot greens can be used in salads in place of lettuce or spinach leaves…

Beetroot loves strong and salty partners – think smoked fish, goats cheese and capers…

Beetroot & Chocolate cake…

Beetroot with melted brie on toast

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Drinking Coffee can help you burn fat!!  Studies have shown that drinking caffeine can increase your metabolism 3 to 11%. It’s one of the few chemicals that can actually help with fat burning, so might as well drink up!  Once a coffee-lover made a world record of consuming coffee. He drank 82 cups of coffee in 7 consecutive hours. WOW!!

 

Homemade Granola

I like to make a big batch at a time, as you can keep it for long and you will see, it is so much nicer than normal store-bought granola that before you know it, it will be all gone.

Ingredients:

8 cups                   Raw rolled oats

½ cup                   Wheat germ

1 ½ cup                Sunflower seeds

½ cup                   Flaxseed

2 cups                   Desiccated coconut

2 teaspoons         Fine Cinnamon

1 Handfull           Mixed raw nuts

¾ cup                  Honey

2 tps                     Vanilla

3 tbsp                  Canola oil

1 tbsp                   Water

1 Handful           Dried cranberries/raisins

 

Method:

Mix all the dry ingredients together (apart from the raisins/cranberries). Heat the honey, vanilla, oil and water until it boiling hot and drizzle over the dry ingredients. I always add extra honey as this recipe doesn’t contain any sugar. Bake at about 180 degrees C in a shallow baking dish until the colour change and the oats becomes crispy. Remember to stir every now and then ensuring that the whole batch gets light brown and crispy.Once you think the granola is nearly ready add the raisins or cranberries for the last 15 minutes.

 

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The first day of spring in the Southern Hemisphere is the first day of fall in the Northern Hemisphere

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Children actually grow faster in the spring than during other times of the year.i According to a Facebook study, couples are most likely to break up in the spring and two weeks before Christmas. The lowest breakup time was Christmas Day and from August through October

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Savoury French Toast with feta & thyme

Ingredients:

1                              Stale French loaf – sliced

3                              Eggs

100g                       Crumbed feta

Fresh Thyme

Freshly ground salt & pepper

1 knob                     Butter

 

Method:

Simply whisk the egg, add some thyme leaves, salt and pepper and soak the bread on both sizes for a few minutes until nice and soggy. In the meantime, get your pan nice and hot with some melted butter.

Pan-fry the toast until lightly browned on both sides for about 3 minutes on each side.

Once the French toast is ready, scatter with lots of feta and some more thyme leaves. The cold feta cheese will start to melt on the warm French toast making it soft and adding a salty savoury flavour to the hot French toast. To make the French toast even more Moorish, scatter with chopped olives and sundried tomatoes.

 

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In France, French Toast is often called pain perdu, or “lost bread.” French bread goes stale and hard, or is “lost” quite quickly, but a few hundred years ago, poor French families had to use it up anyway. They soaked their stale bread in eggs and milk before frying, making it easier to chew.

 

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Bread is probably the one food eaten by people of every race, culture and religion….

Murphy’s Law dictates that buttered bread will always land buttered-side down….

Breaking bread is a universal sign of peace….

 

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During the spring, birds are more vocal as they sing to attract mates and warn away rivals

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Jana & Jaco Lategan

 

 

 

 

 

 

 

 

 

 

 

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Food, Places

Changing lanes…

Johannes Cornelis Goosen’s renaming of his farm, Wagenbooms Rivier to Prince Alfred Hamlet in 1861, after Queen Victoria’s son, the Duke of Saxe-Coburg and Gotha was surely an honourable idea.  He did not exactly think that one day a Scotsman will be its most popular ambassador… a classic case of ‘boereverneukery’?!

Peter Mitchell is a thinking man, songwriter, and comedian…a well respected artist among his alternative and commercial colleagues in the South African music industry.  The lyrical content of his songs is intelligent, emotional and purposefully written… a read between the lines. If you listen to his songs and his vocal deliverance, you will find yourself gazing in a melodically hypnotic state of meditation and beauty simultaneously. The best parts of his live shows, is when he is changing lanes, and entertains masterfully between his tongue in the cheek stories and his beautiful songs.  Like a true craftsman he knows when and how to do it.

Lens & Ladle checked in for a rehearsal… & lunch cooked by Peter Mitchell a.k.a. ‘Pietman die Skot’ and his partner, Arnè.

“Heid doon arse up!”

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‘Have you ever been experienced? Not necessarily stoned, but beautiful.‘

– Jimi Hendrix

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Pietman & Schalk

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Arnè

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Espresso & Rum Mousse

Ingredients:

4 tsp                     Espresso

4 tsp                     Butter, cut into blocks

4tbsp                    Rum

4                            Egg Yolks

8tbsp                    White sugar

375ml                   Cream

 

Method:

Heat espresso and butter together and take off heat when butter is just melted.  In another pot – heat rum, egg yolks and white sugar over a pot of boiling water and whisk until light and fluffy.  Ensure your heat is very low.  Mix butter and espresso mix together with the egg mixture.  Add the cream and refrigerate for about 2 hours.

 

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Nicole

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Vernon

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Rust Familie Wyne

https://www.facebook.com/RustFamilieWyne

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The flavonoids in onion tend to be more concentrated in the outer layers of the flesh. To maximize your health benefits, peel off as little of the fleshy, edible portion as possible when removing the onion’s outermost paper layer. Even a small amount of “overpeeling” can result in unwanted loss of flavonoids. For example, a red onion can lose about 20% of its quercetin and almost 75% of its anthocyanins if it is “overpeeled.”

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Puma

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Tomato, Port & Thyme pasta sauce

Ingredients:

20ml                     Olive oil

1tbsp                     Butter

1 small                  Onion, chopped

10ml                     Chopped garlic

2                           Carrots, grated fine

½ cup                  Port

1 can                     Cherry tomatoes

1 can                     Chopped tomatoes

1 can                     Tomato & onion ‘’smoor’’

2tbsp                    Tomato chili jam

4 sprigs                Thyme

Salt and Black pepper to taste

 

Method:

In a pan, heat olive oil and butter and fry onions until soft and caramelized.  Add the chopped garlic and carrots and fry until the carrot starts to get a slight colour.  Add the Port and reduce for 10 minutes.  Add cherry tomatoes, chopped tomatoes, tomato & onion smoor, tomato chili jam, thyme, salt and pepper.  Bring to the boil and reduce heat to a simmer.  Simmer for 30 minutes on very low heat.   Serve with homemade Pasta.  Garnish with TONS of Parmesan cheese

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It was a real experience with real living legends!  Lens & Ladle say a big thank you to everyone, you were awesome!

Have a look @ some of our favourite links!

Peter Mitchell – https://www.youtube.com/watch?v=mud266TRyiw

Nicole Holm – https://www.youtube.com/watch?v=O9nIPl15s-I

Schalk Joubert – https://www.youtube.com/watch?v=h–FGc1QWr8

www.vernonswart.co.za

Ciao,

Jorina & Olivea x

 

 

 

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Let there be wine

“24 August 2011”

On this date, winemaker Eric Saayman won the General Smuts trophy, South Africa’s most respected award for a young wine.  It was also the first and only time a Viognier…slightly wooded…won this coveted trophy since 1952 when A.P. Conradie lifted this prestigious beauty for the first time.

The Riebeek Cellars talisman is all rock & roll, with the likes of Led Zeppelin, Deep Purple, Jimmy Hendrix and CCR on his list of favourite bands.  Looking at him, you will observe calmness when he is in focus while doing what he cares for.  Eric is a straight shooter, a family man, a friend; and one of the most passionate winemakers in South Africa.

Walking into Eric’s home in Riebeek Kasteel, we heard Bob Seger from the kitchen, the sound was inviting…

“And I stood arrow straight

Unencumbered by the weight

Of all these hustlers and their schemes

I stood proud, I stood tall

High above it all

I still believed in my dreams”

This particular song, ‘Like a rock’, was something Lens & Ladle could identify in the winemaker of Riebeek Cellars, and was looking forward making lunch with him, @ home with his beautiful wife, Alta.

Pop! goes the cork… Pieter Cruythoff Brut, you beauty!

Let’s roll Eric!!

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Eric

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“You are doomed to make choices.  This is life’s greatest paradox.”

Wayne Dyer

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The Filling

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A Ladle a day… keeps the hunger away…

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Kasteelberg Shiraz is a lively rich wine, full bodied with a subdued smokiness on the nose and a palate of ripe fruit and interesting spice.

Well-balanced and smooth, the aftertaste lingers with the exciting flavours of Christmas pudding… lekker!!

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Olivea

…our Lens & Ladle food guru

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Cinnabuns makes my toes curl…,but when I saw this recipe in the ‘Taste Magazine’ I started to drool with excitement!!

Cinnamon and Cranberry ‘Pull – apart’ loaf ingredients:

2 cups                   Milk

2.5 teaspoons       Instant yeast

100g                      Sugar

½ cup                   Canola oil

540g                      Cake flour

½ teaspoon          Baking powder

½ teaspoon          Ground nutmeg

2 teaspoons           Salt

120g                       Melted butter

100g                      Dried cranberries

300g                      Sugar for spiced sugar mix

5 tablespoons        Cinnamon

 

Cinnamon and Cranberry ‘Pull – apart’ loaf method:

Mix milk and instant yeast in a small bowl.  Place the sugar, oil, flour, baking powder, ground nutmeg and salt in large mixing bowl and add the milk yeast mixture.  Mix to form smooth dough (like you would make bread).  Set aside to rise for 1 hour to double in size.  Knock down the dough and roll out to make 50x25cm rectangle.  Cut out 5 x 25cm long rectangles.  Brush each rectangle with melted butter and scatter with cranberries.  Mix sugar and cinnamon together and dust each layer with the spicy sugar mix. Place all the layers on top of each other and cut into 6 equal parts.  Place them into a greased loaf tin, cut side up.  Set aside to rise for another hour.  Bake for 30 – 35 min at 180°C.  Allow to cool slightly before removing from loaf tin.

To serve:  mix 130g icing sugar with 1 shot freshly brewed espresso.  Drizzle over the cinnamon and cranberry loaf

OOOO my goodness!!  You will want to repeat this culinary explosion every day!

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Eric’s toolbox

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Eric made this beautiful Grenache Rose’ from the vineyard of, and for Morne du Plessis, former Springbok captain and Riebeek Kasteel habitant.

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Just checking!

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Clara & Schalk

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Bacon and Walnut stuffed deboned chicken

Ingredients

20ml                     Oil

2                            Onions, finely chopped

1                            Packet streaky bacon, chopped into small blocks

2                            Garlic cloves, finely chopped

250g                     Brown mushrooms, sliced

150g                     Walnuts

4                            Slices of white bread, toasted and cut into blocks

1                            Egg

1                            Large deboned chicken

 

Method:

Fry onions with oil until soft and starting to caramelize.  Add bacon, garlic and mushrooms and fry until cooked.  Add walnuts, bread blocks and egg.

Now to get your hands dirty….

Stuff the chicken and roll up and tie with string.  Leave to rest and set for 1 hour.

Cook in Weber for 40 mins – 60 mins.  I like a squeeze of lemon right at the end.

 

Based on a Ina Paarman recipe

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Alta

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“Woke up this morning I was all alone
Saw your picture by the telephone
I was missing you oh so bad
Wish I had you here to hold
All I’ve got is this touch-tone phone
So I guess I’ll give you a call
Operator help me please”

BB King – ‘Telephone Song’

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The big tin left of the wine bottle candle stick is Carbonell olive oil and was founded in Spain in 1866. Its quality & tradition have made it the Nº1 Olive Oil Brand in Spain.

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Riebeek Cellars Sauvignon Blanc 2015 tank sample in a humble plastic container, crisp on the palate…

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The art of wine paired with food, a chicken flesh moment…

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Roast Vegetables

The cool thing about vegetables is that you can’t really mess it up!!  The secret is to keep the sizes of the cut vegetables similar.  This will ensure an even cooking time and roasting colour.  Add fresh herbs for extra flavour or drizzle with balsamic vinegar.

Ingredients:

50ml                       Olive oil

2                             Onions (red or white), cut into slices

10ml                       Ground coriander

10ml                       Ground cumin

10ml                       Paprika

2                             Garlic cloves, chopped fine

1                              Butternut, cut into blocks

1                              Yellow pepper, cut into strips

1                              Red pepper, cut into strips

2                             Babymarrows, cut into chunks

8                             Brussel Sprouts

10ml                      Salt and black pepper

 

Method for roast vegetables:

In a frying pan, add olive oil and onions and fry for 5 minutes until the onions starts to caramelize.  Add coriander, cumin, paprika and garlic and fry for a few minutes.  Add the onion mix with the rest of the ingredients into a roasting pan and roast for 25-30min at 180°C until cooked.  Garnish with char grilled rosa tomatoes on the vine.

Recipe by Eric Saayman

 

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Autumn salad with citrus and poppy seed dressing

This is a whopping’ beaut’ of a salad.  Fresh, funky and full of flavour and texture. You will knock the socks off your guests.

Autumn salad ingredients:

200g                     Parboiled baby beetroot and cut into blocks

200g                     Parboiled baby carrots, peeled with stem on

2                            Salad springonions, thinly sliced

1                            Handfull coriander

1                            Handfull micro leaves

100g                     Feta cheese, cut into blocks

 

Autumn salad method:

Layer micro leaves and coriander in between baby beetroot and baby carrots.  Top with feta cheese blocks and drizzle with citrus and poppy seed dressing

Citrus and poppy seed dressing ingredients:

250ml                   Orange juice / Mango & Orange juice

2tbsp                    Sugar

1tbsp                    Salt

1tbsp                    Mustard powder

2tbsp                    Poppy seeds

Citrus and poppy seed dressing method:

Add juice, sugar, salt and mustard powder to a pot and bring to the boil.  Simmer until you have a ‘thick dressing’  consistency.  Cool down and add poppy seeds. YUM

 

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Sweet, white & red, and at the back, Ben… please to meet you!

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Alta & Eric

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Nikki sitting on the right, or shall we say ‘Johnny come lately’, he has played a more prominent role as a babysitter on the day.

The Saayman’s is special people and playing a big role in the community of Riebeek Kasteel.  If you are passing by, pop in @ Riebeek Cellars and have a taste.  You won’t be sorry, and probably gain a whole new respect for the dynamic role this cellar plays in promoting wine.

To be or not to be…..surely to be!

Hup hup! Riebeek Cellars!

www.riebeekcellars.com

 

 

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My Basaar

It’s 07h00, still dark, the city already buzzing…the smell of coffee… fresh croissants just out of the oven… it’s the last day on location, and Loop street is walking, full of memories…

Bernice van der Merwe started her career as a food & décor writer, and a stylist on various publications.   In April 2012 she took on a dream and started her own business, My Basaar.

The name comes from her childhood years in Philipstown, where the annual church bazaar is one of the biggest events on the calendar.  Philipstown is situated in Big Sky country, eastern Karoo area almost right in the middle of South Africa.

It is the last day for My Basaar as a restaurant and food shop. The off site part of the business were acquiring a lot more time from her, and today…will not be shy asking for the same attention. There is just too much to do, preparing, cooking, serving …if life could go down as a book, and this part of the journey with My Basaar could go down as a chapter … it will go down as one to remember and a bloody good one too!

Lens & Ladle were in town to capture beautiful Bernice and her team, always cooking for, and serving their customers as if it was in the comfort of their own home.

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Leya, David, Bernice, Charmaine and Manie.

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City -the last verse

“I can’t believe I’m here and that I don’t fear tomorrow anymore. I think we might be headed for a great time. So look at me, tell me what you see and give me a left cheek kiss. If this is not called happiness and don’t know what it is.
So take a deep breath, tell me what you smell. I smell a good time in my life.
If this is not called happiness and don’t know what it is. I think I like this city.”

– Billie the vision and the dancers

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Princess Marie Antoinette came to France as a new bride when she was only 15. The young queen missed the simple cake in the shape of crescent, of her homeland, Austria. To honor their new queen, the bakers in Paris made some “kipferls” of their own. The only difference was that they called it by the French word for crescent, “croissant” and made it look more complex for the royal dining table.

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Barista, an Italian word meaning bartender.

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Manie, the perfect gentleman from the beginning till the end.

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Bernice is a humble human being with a warm personality, and an inspiration for everyone around her.

With good reason this facts about Bernice van der Merwe will show you why…

her career started as an intern at ‘Huisgenoot’ and YOU magazine

assistant food editor at ‘Sarie’ magazine for 6 years

junior food editor at ‘Huisgenoot’ and YOU magazine for 6 years, stylist for décor & food, food writer

publications @ Caravan and Outdoor/Sarie/WEG/ / TV Plus/Huisgenoot/Drum Décor

Food styling on the latest ‘Kook en Geniet’, Wenresepte 500

Published cook book: One-Two-Three on the Table

Cook Book series (with Arina du Plessis):   Party Magic 2, Party Magic 3 and Party Magic 4

Televison @ Expresso Morning Show/Dagbreek Kyknet/Nataniël Tafel

Food Stylist on Marita van der Vyver’s new movie ‘Dis Koue Kos, Skat’ – coming to the big screens 2016

 

The door closed at 16h00, it was a long day that went by quickly.  Good times will be remembered!  The sit down, the knowing that they came out to your creation, your ideas, your food, to enjoy, to relax, to come away from the busy life in the city for a minute or two…to My Basaar.  A proud moment.

www.mybasaar.co.za

Photographs by Jorina:  www.jorinakriel.com

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Food, Places, Recipes

Koue Bokkeveld Kitchen Diaries

“…you may get a visitor over the weekend, looking for love, he’s got one brown and one blue eye, but if he is in your way, just send him home by saying, ‘huis toe!’.”

– Anso van der Merwe

Ghonzo, the farm sheepdog, were indeed a visitor, but what a lovely creature!

We were really looking forward to the weekend and what the beautiful landscapes of the Koue Bokkeveld had to offer… and… we loved it!   About 2 hours drive from Cape Town, through Ceres, Prince Alfred Hamlet, and flying past Oppie-berg, we took a left turn 23km’s later.   Our sights on Schoongezicht…fucking awesome!

Schoongezicht is a bit like a good song, the beginning is gripping, the verses are storytelling, the chorus is a true reflection of emotion meeting the punch line, the break make your thoughts going nowhere slowly while taking a grasp, and the ending will always echo in our existence as travel and food bloggers.

This came forward as a destination for everyone, no matter what your preference is…our preference was eating, drinking and having loads of fun!

www.schoongezichtkamp.co.za

Nico & Anso van der Merwe

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Curry was adopted and anglicised from the Tamil word… kari …meaning ‘sauce’

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“Once upon a time, man had a love affair with fire.”

– Robert McCammon, SWAN SONG

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Olivea preparing…

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Nikki on duty @ the fire department – making sure the heat is on

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“Ghonzo” Chicken curry

Ingredients:

4 tbsp            Olive oil

Large onion, chopped

2 tbsp             Curry powder

Red/green chili, chopped with seeds

1 tbsp             Cumin seeds

1 tbsp             Black mustard seeds

Curry leaves

Cloves garlic, chopped

1 tbsp              Chopped ginger

½ tbsp            Green cardamom powder

¼ tbsp             Fine cinnamon

½ tbsp              Turmeric

3 tbsp               Tomato paste

3 tbsp                White sugar

1-2 tbsp             Salt

½ tbsp              Black pepper

8                         Pieces of chicken – thighs and drumsticks

½                       Lemon – juice squeezed out

1                          Can chopped tomato

150ml                Water

150ml               Yogurt

150ml               Cream

Big handfull of chopped coriander

1 tbsp             Black onion seeds

Method:

Heat cast iron pot over medium heat coals.  Add olive oil and onion, and fry for 5-10 minutes.  Add curry powder, chili, cumin seeds, mustard seeds, curry leaves, chopped garlic, chopped ginger, green cardamom, cinnamon, turmeric, tomato paste, white sugar, salt and black pepper, and fry for 10-15 minutes.  Remove from the pot and keep aside.  In the same pot – sear the chicken on both sides until golden brown.  Squeeze with lemon and close the lid.  Simmer chicken for 10 minutes.

Add the onion spice mix back in the pot with the chicken, and add tomato and water.  Simmer for 30-40 minutes over a low – medium coal heat.

In a separate container mix yogurt, cream coriander and black onion seeds together.  Take 1 tablespoon of the tomato curry sauce in the pot and mix this in with the yogurt mix.  This will ensure that the yogurt does not ‘’split’’ your sauce.  Add the rest of the yogurt & cream mix slowly to the tomato curry sauce in the pot.  Simmer for another 20-30 minutes over a low- medium coal heat.

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Saag Aloo

Traditionally Saag Aloo is made with potato and spinach, and served as a side dish with Indian Curry.  But – as a ‘’usual’’ food blogger – we add our own bit of magic…and in this case the star of the show is Aubergine

Ingredients:

2 tbsp               Olive oil

1                        Onion, finely chopped

2                        Large Aubergine, cut into blocks

2 tbsp               Butter

2                        Garlic cloves, finely chopped

1 tbsp                Chopped ginger

500g                 Potato, peeled, cut into big chunks and cooked

1 tbsp                Cumin seeds

½ tbsp              Black mustard seeds

½ tbsp              Turmeric

250g                  Baby spinach

Method:

Heat olive oil in pan and add onion.  Fry until soft.  Add aubergine pieces and fry until golden brown.  (Aubergines are very thirsty for oil, you might have to add a few more drops). Add butter, chopped garlic, chopped ginger, potato, cumin seeds, black mustard seeds and turmeric.  Fry for 20-30 minutes on a very low heat.  When you are ready to eat – add the baby spinach and quickly fry for 2 minutes on high heat.

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Naan, Nan or Khamiri

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Koue Bokkeveld firestarter…Arrie will explain on arrival… he, together with Grieta, are the people you will be likely to meet first on your arrival… humble and helpful is probably the best way to describe this extraordinary couple.

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Griet’s freshly baked – the morning after arrival Grieta baked us a welcome surprise!

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A plunger of ‘sawwe lyf’

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The Old English word stofa meant any individual enclosed space, such as a room, and ‘stove’ is still occasionally used in that sense, as in ‘stoved in’. Until well into the 19th century ‘stove’ was used to mean a single heated room.’

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Bokkeveld Jaffles

 The smell of jaffles takes me right back to the good old days at the ‘’kerk basaar’’ on a Saturday morning.  Since the 90’s people have made much more exciting fillings than curry mince.

The secret is a good farm style white bread….more than 3 days old.  Butter the bread on the outside and squeeze it with your cast iron jaffle pan.

You will be in ‘’carb’’ heaven soon…

Ingredients for Tomato Chili Jam

40ml             Canola oil

1                   Red onion, finely chopped

Large red peppers, deseeded & finely chopped

Red chillies, chopped with pips

5                   Garlic cloves, chopped fine

400g             Fresh or canned chopped tomato

750g             White sugar

100g             Balsamic vinegar

150g             Red wine vinegar

Method for Tomato Chili jam

Heat pan with canola oil and add red onion.  Fry until almost soft.  Add red peppers, red chili, chopped garlic, chopped tomato and white sugar, and simmer for 30 minutes.  Add balsamic and red wine vinegar, and simmer for another 30-40 minutes until caramelized and ‘’sticky’’.  Cool down in a jar or tupperware container.

 Method for the ultimate Bokkeveld jaffle:

Butter 2 slices of bread (yes with real butter).  Layer with 2 tablespoons of tomato chili jam, thinly sliced onion, thinly sliced tomato, salt, black pepper and cheese.  Place it, butter side down, in the jaffle maker and cook for 3-4 minutes on each side on a low – medium heat.

If tomato chili jam does not ‘’rock your boat’’ – be adventurous and try some new fillings.  Bully Beef & Gruyere cheese OR Pork belly braised in soya sauce, Dijon mustard, cheese, fermented Chinese cabbage and sesame seeds.

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Clara

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The Protea is named after the Greek god, Proteus, who could change his form at will.  Schoongezicht has an amazing 6km walking/biking route where you could experience this gift of nature, in its different forms, like Proteus.

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Just mind blowing…

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Meanwhile… back at the ranch…

Jenga – game on!

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Clara was simply a better player than Schalk, a promising youngster…

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The Cottage – base camp: Lens & Ladle

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Clara & Olivea, hands in the pocket…

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Gourmet Dogs

People have different opinions of what characteristics a good sausage must have.  For me…it is about the ‘’knak’’ in the bite.  If there is no resistance when you bite – then it is usually not a real German sausage.  And the German’s rule when it comes to making sausages!!

The choice of bread you can use to rest your doggy on, is endless.  Plain white or brown.  Brioche or toasted.  Sourdough or bread with sesame seeds.  Whatever your heart desires.

Toppings are key.  The fresher, the better.  Wild rockets adds a peppery taste and coleslaw adds crunch and tangy.  Tomato and cucumber gives your conscious a break and cheese make everything taste better.

We bought our sausages from a very special shop in Gardens shopping centre:  Raith Gourmet.  Pay them a visit – they have much more than a sausage on offer.

http://www.raithgourmet.com/

Homemade wholegrain mustard mayo

If you are too lazy, boring and ordinary – take any branded ready made mayonnaise and mixed with wholegrain mustard

Ingredients:

1                              egg yolk

1 tbsp                     Lemon juice

1 tbsp                     Water

1 tsp                       Dijon mustard

1 cup                      Olive oil

1 tsp                       Salt

1 tbsp                     Wholegrain mustard

Method:

Mix egg yolk, lemon juice, water and Dijon mustard together with a fork.  With a stick blender – add the olive oil to the egg mixture, little by little.  Remove stick blender and mix in wholegrain mustard.

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Two roads diverged in a yellow wood,

And sorry I could not travel both

And be one traveller, long I stood

And looked down one as far as I could

To where it bent in the undergrowth;

Then took the other, as just as fair,

And having perhaps the better claim,

Because it was grassy and wanted wear;

Though as for that the passing there

Had worn them really about the same,

And both that morning equally lay

In leaves no step had trodden black.

Oh, I kept the first for another day!

Yet knowing how way leads on to way,

I doubted if I should ever come back.

I shall be telling this with a sigh

Somewhere ages and ages hence:

Two roads diverged in a wood, and I—

I took the one less travelled by,

And that has made all the difference.

– Robert Frost, the road less travelled

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Honey

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Roasted pumpkin with honey & nuts

Ingredients:

¼                 Pumpkin with skin on, cut into wedges

4 tbsp           Oil (I prefer canola oil when roasting)

½ tbsp         Salt

1 tbsp           Fine cinnamon

2 tbsp           Honey

3-4 tbsp       Roasted mixed nuts

Method:

Drizzle pumpkin with oil, and then roast for 20 minutes at 180°C.  Remove from oven and sprinkle with salt, cinnamon and 1 tbsp of honey.  Roast for another 10 minutes or until the pumpkin is cooked and golden brown.  Remove from the oven and assemble on your favourite platter.  Drizzle with the rest of the honey and sprinkle with nuts.

The crunchy nuts adds a lovely texture to this dish.  You can add ground green cardamom to the pumpkin for extra fragrance or crushed chili flakes for some extra kick.

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Pork Neck with Fennel rice

Ingredients for Pork neck

30ml             Oil

1.2kg             Pork neck

10ml             Salt

3ml               Black pepper

1                     Large onion, sliced

100ml           White wine

1                     Lemon’s juice squeezed out

100ml            Cream

1tbsp              Wholegrain mustard

Method for Pork neck

Heat oil in cast-iron pot over medium heat coles. Add the onions and fry until soft.  Remove from the pot and keep aside.  Add pork neck and sear on each side until golden brown.  Salt and pepper and reduce coles to a low simmer.  Put a lid on the pot and simmer for 30 minutes.  Do not add any water if it is not necessary. Add the onion back into the pot with the white wine and lemon juice.  Simmer for another 40 minutes.  The pork neck should be ready, if it is not soft and succulent, put it back in the pot and simmer for another few minutes.  Remove the pork neck from the pot and let it ‘’rest’’ for a few minutes.  If you like your meat sliced – now is your time to shine.  If you are anything like my family – take the knife and cut of the size you want!  Add the cream and wholegrain mustard to the rest of the ‘’gravy’’ in the pot and simmer for a few minutes.  Pour over the pork neck and enjoy!!  Pork neck can be substitute with Pork fillet

Ingredients for fennel rice

20ml              Olive oil

Medium size onions, chopped

Garlic cloves, chopped

3 tbsp             Fennel seeds

1 tbsp              Cumin seeds

300ml             Basmati rice

400ml             Water

10ml                Salt

1 tbsp               Butter

Method for fennel rice

Heat olive oil in pot and add onions.  Fry until soft and starting to caramelize.  Add the chopped garlic, fennel seeds and cumin seeds and fry for a few minutes.  Add the basmati rice and fry for another few minutes.  Add the water – little by little.  Slowly cook the rice over low heat.  You might not need to use all the water.  This takes about 10-15 minutes until cooked.  When your fennel rice is good to go, add the salt and butter.

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Chocolate pudding with berry & balsamic compote

Did you ever notice there are no recipes for leftover chocolate….

It’s not that chocolates are substitute for love.  Love is a substitute for chocolate – Miranda Ingram

Giving chocolate to others is an intimate form of communication, a sharing of deep dark secrets- Milton Zelma

Ingredients for chocolate pudding (Nigella recipe)

60g                       Butter

170g                     Caster sugar

1                            Egg

140g                     Cake flour

30ml                    Cocoa powder

15ml                     Baking powder

2ml                       Salt

200ml                  Milk

Ingredients for chocolate syrup

250ml                   Water

200g                     White sugar

15ml                      Cocoa powder

Method for chocolate pudding and syrup:

Cream butter and sugar together until white and fluffy.  Add egg and whisk.  Sift cake flour, cocoa powder, baking powder and salt together and add to the butter mixture.  Add milk and mix.  Spoon mixture into a large greased ovenproof dish.

For the syrup:  Add all ingredient together in a pot and bring to the boil.

Pour the syrup over batter and bake in preheated oven @ 180°C for 30 minutes.

For the berry & balsamic compote:  Add 350g frozen berries (your choice), 150g white sugar, 60g balsamic vinegar, 1 tsp lemon zest and 1 tsp black pepper to a pan.  Simmer for 15 minutes at a very low heat until caramelized and ‘’sticky’’.  Cool down and serve with Chocolate pudding

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Beautiful landscape by Jorina

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Ghonzo looking at Clara… with his colourful eyes…brown & blue

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Breakfast Cups (4 to 6 people)

Ingredients:

250 g  Streaky / back bacon

1 punnet mushrooms (chopped in small pieces)

1 sachet Ina Paarman Basil Pesto (Home made is the best – if you have the time to make it)

Eggs (1 egg per cup)

feta cheese

Method:

Line the cup out with the uncooked bacon

Fry the mushrooms,  add the pesto and fry for another 2 to 3 minutes

Add a tablespoon of the mushroom/pesto mixture on the bacon

break the egg on the top of that

crumble feta cheese on the egg

bake in pre-heated oven for about 20 minutes or until the white of the egg is solid

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The oldest verifiable record was “Old Billy”, a 19th-century horse that lived to the age of 62.  In modern times, “Sugar Puff”, who had been listed in Guinness World Records as the world’s oldest living pony, died in 2007 at age 56.

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All recipes by Olivea

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