Food, Recipes

2 blondes and a rolling pin….

Everybody has a bucket list before they go 6 feet under….and mine is to be a better baker! Patience is the key to the perfect cake…I think that is where the problem starts.
As they say …small steps at a time! So 2015 I will start to perfect biscuit baking.
And what’s better than a simple delicious golden brown shortcake biscuit, and to bake this with my favourite girl….even better!
She loves getting her hands dirty in the kitchen and are always willing to help. Even with washing the dishes (and the floor and the windows) afterwards.
And what a ‘’combo’’ we were!!
This recipe is really really easy. It is basically flop free.
The dough can be cooked from frozen. Very handy for those lazy winter days.

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Recipe:

175 g Soft butter
200 g Caster sugar
2 large Eggs
1 teaspoon vanilla essence
400 g Cake flour
1 teaspoon Baking powder
1 teaspoon Salt

Method:
Preheat oven to 180°C. Cream the butter and sugar together until pale and then beat the eggs (one at a time) with vanilla essence. In another bowl, combine cake flour, baking powder and salt. Add the dry ingredients to the butter and eggs and mix gently.
Halve the dough and wrap each half with clingfilm and rest for at least 1 hour.
Sprinkle a clean surface with some flour and start rolling!! Roll to about ½ -1cm thick.
Cut into whatever shape your heart desire!! The coolest cutters are available at baking shops these days. Start a collection! (because you are never going to start a band)
Bake for 8-12 minutes, depending on the size, until golden brown.  Cool on a rack.
(Original recipe by Nigella Lawson – with a few twists by Olivea)

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Royal Icing:
This is where the real fun begins and where the creative juices awaken! You can go “bos’’ with glitter, 1000’s, chocolates, jelly tots, silver balls. So many options.
Ingredients:
2 Large egg whites
3 cups Icing sugar
Method:
Beat the egg whites until almost set and add the icing sugar. Beat for 5 minutes until white and piping consistency. If it looks too thick in texture– add a dash of lemon juice.
For me, gel colouring works the best. You only need a drop and the colours are always vibrant and the gel does not make the consistency less thin.
Decorate and go wild!! Kids like sweets, no matter the taste or colour! Getting them involved with you in the kitchen and seeing there little faces lighten up is priceless.

You will be the coolest mum on the block!

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Food, Recipes

The Valentine Massacre

141 million Valentine’s Day cards are exchanged annually, making Valentine’s Day the second-most popular greeting-card-giving occasion.

Just shows you how popular and commercial this day has become.  A day not only featuring love, or making love, but equally starring the money honey!

“Money, money, money… must be funny, in a rich man’s world”, Abba contemplating the fact.

We, the working class citizen, in a more subtle approach, want some fun with the less is more factors.  We had an assignment lined up for the boys……

 

Assignment:

Show us your cooking skills, baby!!

To use recipes of one of our favourite chefs, Jamie Oliver, to guide you in creating a valentines feast for the girls.  We do not want to know what you’re dishing up, “capisce”!

PS:  The girls will sort the pre-drinks!

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 Ready for love, rock & roll and feast….

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Abri to start the filling for the porchetta, he is the leader of the pack, the rough diamond, and the only single between the married tribe…

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Adding Zonquasdrift olive oil, a drop of brilliance by sous chef Nikki…

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Abri….#HeadChef#Menskitchen#Metal#Vuilgedagtes#Hehe!!

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Porchetta you beauty!!

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‘The man’ helping other men looking good since….

 …1999 his BBC show The Naked Chef debuted, and his cookbook became a #1 bestseller in the UK.

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 Dishes calling, always a sober and important job…, sober? Schalk? For sure, why all the questions?

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The Cork , Marcia freeing the bubbles, long pop to freedom…

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Altan and Paul, seems to share the same thought…

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Pieter Cruythoff Brut with a spoonful of berry sorbet…

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Need we say more…the naked chef…arrive alive

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The kitchen cannibals…from Parow with love…

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Vodka jelly

Now you see me…

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Now you don’t…

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Sous chef Paul taking bruschetta to heart, mind, body and soul…

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Slayer is an American thrash metal band from Huntington Park, California, formed in 1981 by guitarists Jeff Hanneman and Kerry King. Slayer rose to fame with its 1986 release Reign in Blood, and is credited as one of the “Big Four” thrash metal bands

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Like they say in afrikaans on a langarm boere jol, “gooi die meel!”

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Marcia and Lula, when the accordion comes to town…

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Andre

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Whala!!! or whoop there it is!!!

 Bruschetta with Tamato & Basil

 Ingredients:

 2 handful nice mixed ripe tomatoes.

1 small bunch fresh picked basil, leaves picked

sea salt

freshly ground pepper

olive oil

good quality white wine or herb vinegar

method:

 The bread is best sliced 1cm thick and toasted on barbecue, but can also be grilled in the oven.

After that it should be lightly rubbed a couple of times with a cut clove of garlic.

Then drizzled with some good extra virgin olive oil and sprinkled with salt and pepper.

The toppings can be as humble or as luxurious as you like.  From chopped herb or a squashed tomato with basil, to marinated vegetables or beautiful cheeses, to lovely flaked crab meat. The only rule is that whatever goes on top of a bruschetta should be nice and fresh and cooked with care.

 Make sure your tomatoes are really ripe when making this topping.  Give them a wash, remove their cores and carefully squeeze out there seeds.  Place in a bowl, tear in the basil, season with salt and pepper, then toss with a good glug of olive oil and a good swig of vinegar to balance the flavours to your taste.

You can serve the tomatoes chunky or finely chopped or you can scrunch them between your fingers before putting them on your basic bruschetta, really tasty!

Recipe by Jamie Oliver

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‘Tulpen uit Amsterdam’

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Exercising that serving muscles…

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Prosciutto & Rocket forks

 ingredients:

 6 slices quality prosciutto, halved

1 handful wild rocket, washed and dried

extra virgin oil

balsamic vinegar

method:

 Carefully crumble a piece of prosciutto up and skewer it on a fork.  Push a small clump of rocket on to the fork and set aside.  Repeat with the remaining forks.

When you are ready to serve, drizzle some olive oil and a few drops of balsamic vinegar on a serving plate.  Place the prosciutto fork on top of it so each guest can swirl a fork in the oil and vinegar before eating

Recipe by Jamie Oliver

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Olivea

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Christina

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Beautiful stuffed Porchetta

(as per Head Chef Abri guided by Jamie)

 

Ingredients:

 3-4 kg deboned pork belly & loin with skin on for crackling effect, serves 8-10

sea salt

freshly ground black pepper

wholegrain mustard

3 apples

sourdough bread – crust removed and toasted

rosemary

celery

lemon zest

garlic

olive oil

onions

chicken stock

flour

½ glass of excellent unwooded white wine

Method:

 Preheat oven to 220 degrees celsius. Place the pork on a board with the skin side down.  Coat the inside with whole grain mustard.

The Stuffing – finely slice the onions, rosemary, celery and apples.  Heat the olive oil in large pan over medium heat and add the onions, garlic, apples, lemon zest, rosemary, celery with salt & pepper.  Fry for 20 – 30 min or until soft and light gold in colour, stirring occasionally.  Add some white wine and chicken stock.  Rub garlic and rosemary on the sourdough bread and toast in oven.  Cut bread after toasting finished into small pieces and add it to mixture.  Put it aside to cool down.  Once cooled, scrunch to soften mix and place that on the inside of the prepared pork belly & loin.  Roll the pork with mixture inside and tie up the pork with rope.  Rub the salt, pepper & olive oil on the outside and place on roasting tray.  Stove for 30-40 minutes to get crackling crisp & crackled.  Add baby potatoes(dashed with olive oil), celery and carrots in tray.  Reduce heat to 180 degrees celsius and cook for further 1h30min until tender.  Remove the pork and vegetables and use some of the stock/wine/flour into the remaining scraping bits to create a lovely gravy.  Remove string from the porchetta and carve to portions.  Use the gravy to pour over the porchetta and serve with the potatoes/celery and side dishes prepared.

Based on recipe by Jamie Oliver

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 Jamie would be proud, for sure, his legacy is a great tool for lovemaking, with food that is, mmmm, ha ha!

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Porchetta, baked potatoes, pumpkin tart, an onion ring and some garnish, the girls were impressed, mission accomplished!!

The end was near…but not without sous chef Altan’s Raspberry Syllabub…unfortunately at this time the drinks had the better of us, we were not suitable for any action of any kind, sad but true.

But if you are a believer, and the truth is what you seek, and every one attending could testify, then this was for real the ‘cherry on top’!

Raspberry Syllabub

 Ingredients:

2 punnets raspberries

4 tablespoons caster sugar

50 ml sweet red wine or sweet dessert wine

284 ml double cream

284 ml fat-free natural yoghurt

a few sprigs fresh mint, to serve

1 pack langues de chat biscuits or any thin, all-butter biscuits

Method:

Place the raspberries in a bowl, sprinkle with the sugar and wine and set aside for a few minutes to macerate.

Whip the cream to very soft peaks in a separate bowl and stir in the yoghurt. Fold half the cream and yoghurt mix into the raspberry mixture to get a bright pink cream. Now gently fold in the remaining cream and yoghurt mix to give a ripple effect. Divide between 6 glasses or tumblers.

Top each with a mint sprig and a few langues de chat biscuits poked in the top.

 Amen

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Food, Places, Recipes

Point of no return……

‘All you touch and all you see,
Is all your life will ever be.’

Pink Floyd, “Breathe”

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Nikki steering ‘Oom Piet’ (Oom Date’s riverboat), en route to Vermaaklikheid about 10 km up the river

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Jorina capturing our beautiful journey up the Duiwenhoks river

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“Brulsand” – opposite Kleinefontein on the Duiwenhoks, where the sand roars beneath your feet

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Our afternoon burger braai – Tannie Marie’s farmhouse on Vermaaklikheid

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5 interesting facts about Garlic

 * According to Christian mythology, when Satan left the Garden of Eden, garlic grew from his left footprint.

* April 19th is National Garlic day.

* Alliumphobia is the name given to the fear of garlic.

* The greater health benefits from garlic are attained by chewing raw garlic.

* Garlic was used, in medieval times, as a cure for drunkenness and over-eating.

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Salt processing dates to around 6,000 years ago, when people living in Romania were boiling spring water to extract the salts

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Olivea scouting in tannie Marie’s kitchen

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Nikki, Schalk & Oom Date – taken by the view and peace of the picturesque Vermaaklikheid

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Puntjie Coleslaw

This colourful coleslaw adds great texture, crush and tangy taste to a burger.  An absolute must have on your burger. If you like a bit of ‘’zing’’ – add a chopped red/green chilli

Ingredients:

2 cups Grated Carrots

2 cups Grated White Cabbage

2 cups Grated Red Cabbage

½ cup Mayo

½ cup Full cream plain yogurt

Salt and pepper to taste

1tbsp Chopped coriander

1tsp Wholegrain mustard

Method:

Mix ingredients together and ‘’slab’’ it on your burger

 

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 Home made burger patties in the making

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Hamburger Patties
Nothing beats a succulent home made burger!! You can go wild with your meat selection. Play around with using Kudu and Ostrich mince or a combination of Beef and Lamb mince. For extra ‘’oemf’’you can brush the patties with a marinade just before it is ready to come off the fire. YUM

Ingredients:
500g Beef Mince
4 tbsp. Greek yogurt
3 tbsp. All Gold Tomato Sauce
1 tbsp. Worcester sauce
1 tbsp. Wholegrain mustard
1 tbsp. Soya sauce
½ packet Brown onion/ Mushroom soup powder
2 slices White bread – soaked in milk
Salt and pepper to taste
Method:
Mix all ingredients together and rest for 20 minutes.
Form into patties and braai. You determine the time because you decide the size!

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The face of anticipation….

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In a state of readiness….. hunger games…..

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The ladle….

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Tannie Marie prefers her eggs dirty….could it relate to the dirty dozen?

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Puntjie’s lookout from the braai, featuring the Duiwenhoks river mouth, looking towards Witsand which is more or less about 17km from the Puntjie, as the crow flies.

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Hands
Handling
Dangling in water
Making and shaking
Slapping and clapping
Warming and warning
Hitting and fitting
Grabbing and rubbing
Peeling and feeling
Taking and breaking
Helping and giving
Lifting
Sifting sand
Hand holding
Hand

By Peter Young

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Chilli, Coriander & lime pesto

This is such a cool ‘’foodie thing’’ to have in the fridge.  Pesto is such a versatile ingredient and can last for up to two weeks in the fridge.  You can add it to pasta, drizzle it over chicken, serve it with cheese and bread or serve it on a pizza with salami

Ingredients:

20g Mixed Nuts

½ cup Basil leaves

½ cup Rocket leaves

½ cup Coriander on stalk

2 Garlic cloves

60g Grated Pecorino cheese

½ Red chilli, chopped with seeds

7tbsp Olive oil

Method:

Blitz all ingredients together.

Mix with cooked pasta of your choice.  Add salt and pepper to taste and serve with cocktail tomatoes, fresh wild rocket and feta cheese

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 Rooikrans fire – with Basjanbaai as the backdrop for great things about to happen.

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Sticky chicken basting sauce

Ingredients:

1 cup Sweet chilli sauce

1 cup Mrs Balls chutney

¼ cup Soya sauce

½ cup Lemon juice

Method:

Mix ingredients together.

The secret:  only brush the marinade over your meat/ sosaties about 5 minutes before it is ready!!

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Rosmarinus officinalis

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Garlic & Rosemary fried mushrooms

Ingredients

2tbsp Canola oil

½ Onion, thinly sliced

1 punnet Button mushrooms, halved

1tbsp Chopped garlic

Fresh chopped rosemary

Salt and pepper to taste

Method:

Add canola oil to pan and add onions.  Fry onion until soft and add button mushrooms, garlic, rosemary, salt and pepper and fry for 5 minutes.

Tip:  Add a dash of cream and you have a sauce for a steak or pasta or fresh toast!!

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Duiwenhoks Baked Beans

where the “Long drop”(an old custom toilet) may be your best friend

Ingredients:

Canola Oil

1 Big onion – chopped in slices and then cut slices in half

3 Cloves of garlic – chopped

3 Chilli’s – chopped

2 Canned Bake Beans

2 table spoons of Chutney

2 table spoons of Tomato Sauce

4 table spoons of Jimmy’s Sauce

Salt & Pepper to taste

Method:

Add Canola oil to the pan and fry the chopped onions until crispy and darkish in colour, move the onions to the side of the pan and add the garlic and chilli on separate open spots in the pan and fry until the garlic shows signs of colouring.  Then mix the onions, garlic and chilli together and add the canned baked beans, turn the heat down one notch, add the Chutney, Tomato sauce and Jimmy’s and mix everything together.  Let it slow cook for about 5 to 10 minutes, constantly stirring your mix, the sauces can easily burn to the pan if the pilot is not in a state of consciousness (babbelas).  Do a taster, if you are satisfied with result, take it off immediately, add salt and pepper if needed.

Tip and Warning:  not to be eaten by the overly health conscious, and if it is not hot enough, be my guest and add some more chilli’s, yebo yes!

 

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“One should not attend even the end of the world without a good breakfast”

 – Robert A. Heinlein

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South Africa 15 – Ireland 29 – Springboks outgoing tour 2014 – Fuuuuuuuck!!!

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Potatoes is such a versatile creation, a starch, useful and delicious in many forms, almost as versatile as Captain AB de Villiers (Proteas – Good luck for the 2015 Cricket World Cup!!)

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We had a lovely time in a place that took our minds for the weekend.  The trouble is we need it more and more, eish, so little time.  Special thanks to Tannie Marie and Oom Date for your hospitality on Vermaaklikheid and arranging a clean house on the Puntjie and lots of Rooikrans.  We surely enjoyed the beauty, food, wine, music, travel, snores, hills, sea, river, smells and the company of friends.  To be continued….(or at least in our minds, ha ha haaa!)

 “If all we seek is an escape, what does that say about the world we live in. We are desperate with our dreams. What – oh, what – does that say?”

― Steven Erikson, “The Crippled God”

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