Reflections on home economics and how to make cheese puffs from choux pastry.
Revealed: Jelle's Perfect Pancake Recipe and a gorgeous but easy Pancake Stack Cake topped with hot and sticky ClemenGold compte and zested citrus - lime, lemon and grapefruit. Slice and enjoy!
A walk around Mouraria, the birthplace of Fado music and a very special project to honour the oldest residents of the district. A slideshow of the visit set to a fado number sung by Cuca Roseta. And to enjoy with this? A thick slice of cheddar and parsley beer bread with salted butter.
Before you think this crunchie virtuous because of the addition of bran, I'd like to remind you that you've got two blasts of chocolate here, albeit it very good chocolate in the form or cacao powder and chunks of 70% cacao chocolate. The cookie will look buttery when hot from the oven but hardens as it cools. Very moreish and a wonderful treat for lunch boxes and tea time sweet cravings.
I've had the chance to sample a huge variety of Turkish Delight or lokum as it's known in Turkey a few week s ago. I used lemon Turkish Delight in these cookies. Using the Quick Treats Flapjack mix to make these lemon scented, lemon flavoured lovlies, which are crumbly and cakey in texture, I took great delight (ahem) in extending the tastes and sounds of my recent visit to Istanbul in the kitchen.
This challenge paired Medi Deli's Sun Dried Tomato pesto with their Basil Pesto Mayo - I combined the sun dried tomato pesto into a savoury scone (you can add some Parmesan cheese on the top if you prefer) and served with the basil pesto mayo instead of butter. A really lovely combination and look at the colours!
In this recipe I used the Sasko Flour Quick Treats Bran Muffin Mix in combination with grated sweet potatoes to make a rosti. I think this combination would also work well using peeled, mashed sweet potato with the mix to make a fat flap jack, also to be served with smooth, salty snoek or smoked snoek paté or even a thick dollop of creme fraiche. I served this with lemon zest which always adds such lovely lift to dishes sweet and savoury.
When Woolworths gave me the challenge of preparing a meal for four for R150, a "budget" meal, I knew three things should into play so that the eater (and the cook) would not feel deprived in any way: flavour, easily available ingredients and there had to be dessert!
I was given the challenge of preparing dishes with combinations chosen by Mediterranean Delicacies. For this recipe, their chicken liver pate peri-peri combined with their tzatziki. I must admit, I read the brief a few times to see if I'd made a mistake. I was stumped at first. I knew I didn't want to mix the two ingredients directly. Then the idea emerged: make the pate into a warm pastry wheel sprinkled with cayenne pepper and offset it with a cool, creamy dollop of tzatziki. The result: fun to serve and eat finger-food!
I was given the challenge of preparing dishes with combinations chosen by Medi Deli. In this case, their anchovies with their biltong dip. I combined the salty anchovies with onion to make a deeply savoury beer bread and served thick slices of it with the creamy biltong dip. It's really fitting I think, to post these recipes right now, as Medi Deli foods have a predominately Greek origin and I am currently in Greece, enjoying not only the warm Greek hospitality but the range of foods and flavors too.