tag:blogger.com,1999:blog-89099163274779849452024-03-05T14:09:26.326+02:00Taste-and-Treats on the West CoastLoving Life in Paternoster Gaby866http://www.blogger.com/profile/10728898520085992993noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-8909916327477984945.post-737090567173638672024-01-19T11:53:00.002+02:002024-01-19T11:53:57.573+02:00<h2 class="posttitle" style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard;"><a href="http://blogs.food24.com/gaby866/2011/12/14/zimtsterne-swiss-christmas-cookies/" rel="bookmark" title="Permanent Link to Zimtsterne – Swiss Christmas Cookies">Zimtsterne – Swiss Christmas Cookies</a></h2><div class="date left" style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard;">December 14, 2023 in<span class="Apple-converted-space"> </span><a href="http://blogs.food24.com/gaby866/category/uncategorized/" rel="category tag" title="View all posts in Uncategorized">Uncategorized</a></div><div class="postmetadata right" style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard;"><span class="comments"><a href="http://blogs.food24.com/gaby866/2011/12/14/zimtsterne-swiss-christmas-cookies/#respond" title="Comment on Zimtsterne – Swiss Christmas Cookies">No Comments »</a></span></div><div class="postmetadata left" style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard;"></div><div class="entry" style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard;">Its this time of the year again that we all remember certain things from our childhood. For me it was always the incredible smells of my Granny who was Swiss baking mountains of Christmas cookies for 4 weeks before the actual day. My most favourite was always the Zimtsterne ( Cinnamon Stars) which I still bake today to give away as presents to family and friends.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCZ_tw9NqQuS8yn2MfOJyl9KG1ObVgFgZ_eB6dxvNLz-DFUbwQKvV4mbTaAdCARP7rAT3TFxb_MXfIwWLaegSKhM5Rh8O5ljsWRoZX-jXTLWYBQ9Y2fxa_YOcrWgjlg4wwTCILRSDQ8l7Z/s1600/swiss+zimtsterne+2.jpg" rel="fancybox"><img alt="" border="0" class="aligncenter" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCZ_tw9NqQuS8yn2MfOJyl9KG1ObVgFgZ_eB6dxvNLz-DFUbwQKvV4mbTaAdCARP7rAT3TFxb_MXfIwWLaegSKhM5Rh8O5ljsWRoZX-jXTLWYBQ9Y2fxa_YOcrWgjlg4wwTCILRSDQ8l7Z/s320/swiss+zimtsterne+2.jpg" width="320" /></a><br /><br /><div><b>Ingredients for<br />approximately 50 cookies (depending on the size of a single<br />cookie):</b></div><div>3 fresh egg whites</div><div>1 pinch of salt</div><div>250 g icing sugar sugar</div><div>1½ tbsp cinnamon</div><div>½ tbsp kirsch or lemon juice</div><div>350 g ground almonds</div><div><b>Preparation:</b></div><div>Stir white of egg and salt in a bowl until it is real stiff.</div><div>Add icing sugar, stir until ingredients are evenly distributed. Put ½ cup aside for the icing.</div><div>Add cinnamon, kirsch (or lemon juice) and almonds, knead to a soft dough.</div><div>Roll out dough on a flat surface (it should be slightly covered with sugar), approximately 7 mm thick.</div><div>Cut out stars or other shapes and put them on a baking sheet covered with baking paper.</div><div>Let them rest for about 5 to 6 hours or over night in a dry place.</div><div>Carefully paint the cookies with the frosting set aside in step 2. Bake<br />for about 3 to 5 minutes in the center of the pre-heated oven at 250 °C<br />.</div><div>Let cool completely before removing from the tray.</div></div>Gaby866http://www.blogger.com/profile/10728898520085992993noreply@blogger.com0tag:blogger.com,1999:blog-8909916327477984945.post-66150194404595574622024-01-19T11:52:00.000+02:002024-01-19T11:52:03.437+02:00<p><span style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard;">It strawberry season again and perfect to enjoy a glamorous French Strawberry tart...</span><br style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard;" /><span style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard;">I have always had problems making this delicious melt in the mouth pastry that is called pate sablee ( translated into sand pastry).. Think I have now perfected it and will share it here.</span><br style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard;" /><br style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard;" /><br style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard;" /></p><div class="separator" style="caret-color: rgb(0, 0, 0); clear: both; font-family: -webkit-standard; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga9s4lYMGzGwJD72jmZwb8lEfqHNf-Jr2PLI_67_ZZE2BSTI3HLbEgLLilHlj9HD5M4YAtYkEgUHh3Ag_ccYA1p5vB1HuGqnDwqY_Y6UVvZGF87Mfn75eLdk7t93Xg7RpNrTH2KRpW7Jbr/s1600/tart.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga9s4lYMGzGwJD72jmZwb8lEfqHNf-Jr2PLI_67_ZZE2BSTI3HLbEgLLilHlj9HD5M4YAtYkEgUHh3Ag_ccYA1p5vB1HuGqnDwqY_Y6UVvZGF87Mfn75eLdk7t93Xg7RpNrTH2KRpW7Jbr/s320/tart.jpg" width="320" /></a></div><p><br style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard;" /><br style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard;" /><br style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard;" /><style>
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</style><span style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard;"></span><br style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard;" /></p><div class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><b style="mso-bidi-font-weight: normal;"><span style="color: red; font-family: Calibri; font-size: 16pt; mso-bidi-font-family: Consolas;">Pate Sablee</span></b></div><div class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br /></div><div class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Calibri; font-size: 14pt; mso-bidi-font-family: Consolas;">150 g butter</span></div><div class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Calibri; font-size: 14pt; mso-bidi-font-family: Consolas;">1/2 cup plus 2 tbsp icing sugar</span></div><div class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Calibri; font-size: 14pt; mso-bidi-font-family: Consolas;">Sift icing sugar</span></div><div class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Calibri; font-size: 14pt; mso-bidi-font-family: Consolas;">Mix at low speed and combine</span></div><div class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Calibri; font-size: 14pt; mso-bidi-font-family: Consolas;">1 egg yolk and 1 hard boiled egg yolk grated mix into batter</span></div><div class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Calibri; font-size: 14pt; mso-bidi-font-family: Consolas;">add 1/2 tsp vanilla</span></div><div class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Calibri; font-size: 14pt; mso-bidi-font-family: Consolas;">1 cup and 3/4 cake flour</span></div><div class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Calibri; font-size: 14pt; mso-bidi-font-family: Consolas;">Take out 2 tbsp flour and replace with 2 tbsp corn starch</span></div><div class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Calibri; font-size: 14pt; mso-bidi-font-family: Consolas;">Sift the flour<span class="Apple-converted-space"> </span></span></div><div class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Calibri; font-size: 14pt; mso-bidi-font-family: Consolas;">1/4 tsp salt</span></div><div class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Calibri; font-size: 14pt; mso-bidi-font-family: Consolas;">Mix only until it is well blended</span></div><div class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Calibri; font-size: 14pt; mso-bidi-font-family: Consolas;">Then wrap dough into cling wrap and chill</span></div><div class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Calibri; font-size: 14pt; mso-bidi-font-family: Consolas;">Roll out dough with floured rolling pin into 1/8 inch thickness<span style="mso-spacerun: yes;"> <span class="Apple-converted-space"> </span></span>and larger than the<span style="mso-spacerun: yes;"> <span class="Apple-converted-space"> </span></span>18 inch pastry tin you are going to use. You can trim the pastry using your rolling pin over the top of the tin. Make holes<span style="mso-spacerun: yes;"> <span class="Apple-converted-space"> </span></span>in the pastry with a fork<span style="mso-spacerun: yes;"> <span class="Apple-converted-space"> </span></span>and chill for about ½ hour.</span></div><div class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Calibri; font-size: 14pt; mso-bidi-font-family: Consolas;">Bake at 175 deg C for 20 minutes.</span></div><div class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br /></div><div class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Calibri; font-size: 14pt; mso-bidi-font-family: Consolas;">While your tart bottom is baking make the pastry cream:</span></div><div class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br /></div><div class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><b style="mso-bidi-font-weight: normal;"><span style="color: red; font-family: Calibri; font-size: 14pt; mso-bidi-font-family: Consolas;">Pastry cream</span></b></div><div class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br /></div><div class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Calibri; font-size: 14pt; mso-bidi-font-family: Consolas;">1 cup milk</span></div><div class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Calibri; font-size: 14pt; mso-bidi-font-family: Consolas;">Of this take out<span class="Apple-converted-space"> </span><span style="mso-spacerun: yes;"> </span>2 tbsp into another bowl</span></div><div class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Calibri; font-size: 14pt; mso-bidi-font-family: Consolas;">Add 1 grated orange skin</span></div><div class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Calibri; font-size: 14pt; mso-bidi-font-family: Consolas;">1 tsp vanilla</span></div><div class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Calibri; font-size: 14pt; mso-bidi-font-family: Consolas;">1/4 cup sugar</span></div><div class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Calibri; font-size: 14pt; mso-bidi-font-family: Consolas;">3 tbsp cornflour</span></div><div class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Calibri; font-size: 14pt; mso-bidi-font-family: Consolas;">3 egg yolks</span></div><div class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Calibri; font-size: 14pt; mso-bidi-font-family: Consolas;">When the milk comes to the boiling point<span class="Apple-converted-space"> </span><b style="mso-bidi-font-weight: normal;">very<span class="Apple-converted-space"> </span></b>slowly add to the egg mixture and then back in to the cooking pot stirring very fast until the cream is thick.<span class="Apple-converted-space"> </span><span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Calibri; font-size: 14pt; mso-bidi-font-family: Consolas;">Immediately cover with cling wrap right on the pastry cream in order that<span class="Apple-converted-space"> </span><span style="mso-spacerun: yes;"> </span>the<span class="Apple-converted-space"> </span><span style="mso-spacerun: yes;"> </span>ugly skin does not form.</span></div><div class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br /></div><div class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><b style="mso-bidi-font-weight: normal;"><span style="color: red; font-family: Calibri; font-size: 14pt; mso-bidi-font-family: Consolas;">Assembling the Strawberry Tart<span style="mso-spacerun: yes;"> <span class="Apple-converted-space"> </span></span></span></b></div><div class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br /></div><div class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Calibri; font-size: 14pt; mso-bidi-font-family: Consolas;">Pastry must be cold before adding the pastry cream using a palette knife you spread the pastry cream evenly over the bottom.</span></div><div class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Calibri; font-size: 14pt; mso-bidi-font-family: Consolas;">Then add the fruit starting in the middle</span></div><div class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Calibri; font-size: 14pt; mso-bidi-font-family: Consolas;">It does not always have to be strawberries but different fruit and even mixed berries and peaches for example. In order for the fruit tart to look very glamorous boil up a bit of fruit jam and then push through a sieve to get the little bits out and make a smooth glaze.<span class="Apple-converted-space"> </span></span></div><div class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Calibri; font-size: 14pt; mso-bidi-font-family: Consolas;">Paint the fruit with glaze</span></div><div><span style="font-family: Calibri; font-size: 14pt; mso-bidi-font-family: Consolas;"><br /></span></div>Gaby866http://www.blogger.com/profile/10728898520085992993noreply@blogger.com0tag:blogger.com,1999:blog-8909916327477984945.post-14273074773824258652021-02-23T19:09:00.001+02:002024-01-19T12:09:11.247+02:00Coronation Chicken<br />
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Last Saturday was the annual Moonstruck charity event on 4th Beach Clifton. What a great event and thank goodness we went early and found a lekker spot against the rocks as it ended up being 36 000 people on that beach. The concert was organised by Radio 702 and one of the performers was Vivky Samson who finished her set with her signature song that makes every expat overseas homesick with a dose of "wet eyes" - My African Dream - brings goosebumps every time I hear it. No vino allowed unfortunately but we all brought some nice munchies. One of my friends had Coronation Chicken. I must say it was the first time I ate this really nice way of using up day-old chicken as with me having done my apprenticeship in a German kitchen, there was definitely no coronation :):):):).... We had something similar and called it Hawaiian Chicken Salad..<br />
<br />
So here goes with the South African version of Coronation Chicken:<br />
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<br />
<strong>Ingredients:</strong><br />
<br />
2 either freshly cooked or day-old chicken breasts<br />
1 large Tbsp Hellman's light<br />
1 large Tbsp plain yogurt<br />
1 tsp Tandoori curry mix<br />
1/2 tsp Tamarind paste<br />
1/2 tsp bottled ginger<br />
pinch of smoked bell pepper<br />
pinch of smoked chilli (Smoking Shed)<br />
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<br />
<br />
<br />
Shred the chicken meat very finely.<br />
Mix all the dressing ingredients together.<br />
Fold the shredded chicken into the mix.<br />
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Serve with some fresh mango and some pecan nuts for crunchiness ( nuts always go well with a chicken salad)<br />
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One can obviously adjust the spices to ones own taste... the way above just has a slight bite which is nice as you can actually taste all the different ingredients.Gaby866http://www.blogger.com/profile/10728898520085992993noreply@blogger.com0tag:blogger.com,1999:blog-8909916327477984945.post-51751762407599112812021-02-23T16:26:00.000+02:002024-01-19T12:09:54.305+02:00ALBONDIGAS SOUP<span style="font-size: medium;"><span style="font-size: medium;"><span face=""Calibri", "sans-serif"">My sister lives in Brussels and this is one of her favourite meals for lunch and she kindly passed her recipe on to me. The combination of beef and chorizo works so well and gives the whole meal a bit of a zing which I love. ( I am not too fond of those extreme hot sort of dishes which most South Africans love so much). Having received one of those amazing Smoking Shed hampers last Sunday at the Food Bloggers Indaba, I also added a spoon of smoked bell pepper to the soup part of the dish.. and it made it WOW ..:)</span><span style="font-family: Wingdings;">J</span></span></span><br />
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<table border="0" cellpadding="0" cellspacing="0" style="width: 607px;"><tbody>
<tr><td style="padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0cm; padding: 0cm 5.4pt; width: 227.6pt;" valign="top" width="303"><span style="font-size: medium;"><strong><span face=""Calibri", "sans-serif""><span style="font-size: medium;">MEATBALLS</span></span></strong></span><br />
<br />
<span style="font-size: medium;"><span style="font-size: medium;"><span><span face=""Calibri", "sans-serif"">1/2 lb</span><span class="apple"><span face=""Calibri", "sans-serif"" style="color: black;"> </span></span></span></span><span face=""Calibri", "sans-serif""><span style="font-size: medium;">lean ground beef</span><strong><br />
</strong></span><span style="font-size: medium;"><span><span face=""Calibri", "sans-serif"">1/2 lb</span><span class="apple"><span face=""Calibri", "sans-serif"" style="color: black;"> </span></span><span face=""Calibri", "sans-serif"">chorizo sausage</span><span face=""Calibri", "sans-serif"">, casing removed </span></span></span></span><br />
<span style="font-size: medium;"><span style="font-size: medium;"><span><span face=""Calibri", "sans-serif"">1</span><span class="apple"><span face=""Calibri", "sans-serif"" style="color: black;"> </span></span><span face=""Calibri", "sans-serif"">egg</span></span></span><span style="font-size: medium;"><span><span face=""Calibri", "sans-serif"">, beaten<br />
2</span><span class="apple"><span face=""Calibri", "sans-serif"" style="color: black;"> </span></span><span face=""Calibri", "sans-serif"">garlic cloves</span></span></span><span style="font-size: medium;"><span><span face=""Calibri", "sans-serif"">, minced<br />
1/2</span><span class="apple"><span face=""Calibri", "sans-serif"" style="color: black;"> </span></span><span face=""Calibri", "sans-serif"">carrot</span><span face=""Calibri", "sans-serif"">, grated</span></span></span></span><br />
<span style="font-size: medium;"><span style="font-size: medium;"><span><span face=""Calibri", "sans-serif"">1/2 cup</span><span class="apple"><span face=""Calibri", "sans-serif"" style="color: black;"> </span></span><span face=""Calibri", "sans-serif"">cooked rice</span></span></span><span face=""Calibri", "sans-serif""><br />
<span style="font-size: medium;">1/2 cup</span></span><span style="font-size: medium;"><span><span class="apple"><span face=""Calibri", "sans-serif"" style="color: black;"> </span></span><span face=""Calibri", "sans-serif""> coriander</span></span></span><span style="font-size: medium;"><span><span face=""Calibri", "sans-serif"">, chopped<br />
1/2 teaspoon</span><span class="apple"><span face=""Calibri", "sans-serif"" style="color: black;"> </span></span><span face=""Calibri", "sans-serif"">salt</span></span></span><span face=""Calibri", "sans-serif""><br />
<span style="font-size: medium;">1/4 teaspoon</span></span><span style="font-size: medium;"><span><span class="apple"><span face=""Calibri", "sans-serif"" style="color: black;"> </span></span><span face=""Calibri", "sans-serif"">pepper</span></span></span><span face=""Calibri", "sans-serif""><br />
<span style="font-size: medium;">1 teaspoon</span></span><span style="font-size: medium;"><span><span class="apple"><span face=""Calibri", "sans-serif"" style="color: black;"> </span></span><span face=""Calibri", "sans-serif"">ground cumin</span></span></span></span><br />
</td><td style="padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0cm; padding: 0cm 5.4pt; width: 11.8pt;" valign="top" width="16"></td><td style="padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0cm; padding: 0cm 5.4pt; width: 216pt;" valign="top" width="288"><span style="font-size: medium;"><strong><span face=""Calibri", "sans-serif""><span style="font-size: medium;">ALBONDIGAS SOUP</span></span></strong></span><br />
<br />
<span face=""Calibri", "sans-serif"" style="font-size: medium;"><span style="font-size: medium;">6 cups<span class="apple"><span style="color: black;"> </span></span>chicken stock</span></span><br />
<span face=""Calibri", "sans-serif"" style="font-size: medium;"><span style="font-size: medium;"> 1/2 cup<span class="apple"><span style="color: black;"> </span></span>onion, chopped<br />
3 stalks<span class="apple"><span style="color: black;"> </span></span>celery, cut in chunks<br />
1 can<span class="apple"><span style="color: black;"> </span></span>diced tomatoes<br />
1/2 teaspoon<span class="apple"><span style="color: black;"> </span></span>ground cumin<br />
1 teaspoon<span class="apple"><span style="color: black;"> </span></span>oregano<br />
1/2 cup<span class="apple"><span style="color: black;"> </span></span>coriander</span></span><br />
<span style="font-size: medium;"><span face=""Calibri", "sans-serif""><span style="font-size: medium;">1 teaspoon smoked bell pepper (Smoking Shed’s)</span></span><span face=""Calibri", "sans-serif""><br />
<span style="font-size: medium;">1 large<span class="apple"><span style="color: black;"> </span></span>zucchini, sliced<br />
salt<br />
pepper</span></span></span></td></tr>
</tbody></table><br />
<br />
<span face=""Calibri", "sans-serif"" style="font-size: medium;"><span style="font-size: medium;">Make the meatballs first: Combine everything and mix thoroughly.</span></span><br />
<span face=""Calibri", "sans-serif"" style="font-size: medium;"><span style="font-size: medium;">Form meatballs and roll between your palms (Otherwise, meatballs will fall apart in the soup).</span></span><br />
<span face=""Calibri", "sans-serif"" style="font-size: medium;"><span style="font-size: medium;">You should make around 20 to 24 meatballs, set aside.</span></span><br />
<br />
<span style="font-size: medium;"><span><span style="font-size: medium;"><span face=""Calibri", "sans-serif"">Combine chicken stock, onion, celery, tomatoes and their liquid, cumin, oregano</span><span face=""Calibri", "sans-serif"">, smoked bell pepper</span><span face=""Calibri", "sans-serif""> and cilantro leaves in a large pot.</span></span></span></span><br />
<span face=""Calibri", "sans-serif"" style="font-size: medium;"><span style="font-size: medium;">Bring to broil, and reduce heat and simmer for 10 minutes.</span></span><br />
<br />
<span face=""Calibri", "sans-serif"" style="font-size: medium;"><span style="font-size: medium;">Drop meatballs in the soup (Make sure the soup is slightly boiling, the meatballs need to be cooked quickly).</span></span><br />
<span face=""Calibri", "sans-serif"" style="font-size: medium;"><span style="font-size: medium;">Return to simmer and cook another 10 minutes.</span></span><br />
<span face=""Calibri", "sans-serif"" style="font-size: medium;"><span style="font-size: medium;">Add zucchini and cook 10 minutes.</span></span><br />
<span style="font-size: medium;"><span style="font-size: medium;">Season with salt and pepper, to taste.<span style="color: white;">10</span></span></span>Gaby866http://www.blogger.com/profile/10728898520085992993noreply@blogger.com0tag:blogger.com,1999:blog-8909916327477984945.post-5526117754415663712020-10-30T11:18:00.000+02:002024-01-19T12:14:46.711+02:00Sprouting SeedsI just read Pink's fab blog showing Beetroot sprouts.. pink sprouts look so amazing.. and as we all know just how healthy sprouts are.. little nosey me went off on a tangent and found them ! You can buy every kind of sprout online from a place in PE at very reasonable prices<br />
<br />
http://www.sproutingseeds.co.za<br />
<br />
<br />
am soooooooo exited as lets face it nothing could be more healthy that fresh sprouts !!!<br />
<br />
so go for it... and their prices are discounted by 5% until tomorrow ( opening offer)<br />
<br />
have a great weekend all<br />
xoxo<br />
<br />
<br />
<br />
<div class="GC17 PageTitle" id="PageTitle-D22" style="color: black;">GLOSSARY OF SEEDS</div>Here is alphabetical quick-link list of all of the seeds available from Umuthi Sprouting Seeds with brief descriptions.<br />
Just a Reminder: All of the sprouting seeds are suitable for planting in the vegetable garden as well. <br />
<ul><li><span style="font-family: Arial; font-size: 10pt;"><a href="http://www.sproutingseeds.co.za/contents/en-us/d15_BUY_WHOLESALE_SPROUTING_SEEDS_-_FROM_A_TO_Z_ONLINE.html#p406"><strong>Adzuki Beans (Organic) for Sprouts</strong></a></span> <span>have a distinctive sweet, nutty flavour, ideal for stir fries and veggie burgers. </span> </li>
<li><span style="font-family: Arial; font-size: 10pt;"><a href="http://www.sproutingseeds.co.za/contents/en-us/d15_BUY_WHOLESALE_SPROUTING_SEEDS_-_FROM_A_TO_Z_ONLINE.html#p34"><strong>Alfalfa Sprouting Seeds</strong></a>, known as Lucerne in South Africa, are very nutritious, vitamin-rich, freshly green tasting sprouts. </span> </li>
<li><span style="font-family: Arial; font-size: 10pt;"><a href="http://www.sproutingseeds.co.za/contents/en-us/d17_OTHER_INTERESTING_SEEDS.html#p60"><strong>Apricot Kernels</strong></a></span> have been used in alternative medicine for many years. Please be cautious with these as they are toxic in quantity. </li>
<li><span style="font-family: Arial; font-size: 10pt;"><a href="http://www.sproutingseeds.co.za/contents/en-us/d15_BUY_WHOLESALE_SPROUTING_SEEDS_-_FROM_A_TO_Z_ONLINE.html#p35"><strong>Barley Grass Seeds</strong></a> allow you to grow your own baby barley plants for smoothies and barley grass for juicing.</span> </li>
<li><span style="font-family: Arial; font-size: 10pt;"><a href="http://www.sproutingseeds.co.za/contents/en-us/d15_BUY_WHOLESALE_SPROUTING_SEEDS_-_FROM_A_TO_Z_ONLINE.html#p36"><strong>Beetroot Sprout Seeds</strong></a></span> have a mild beetroot taste which enhances a mixed salad. They are very attractive as microgreens too. </li>
<li><span style="font-family: Arial; font-size: 10pt;"><a href="http://www.sproutingseeds.co.za/contents/en-us/d15_BUY_WHOLESALE_SPROUTING_SEEDS_-_FROM_A_TO_Z_ONLINE.html#p43"><strong>Black Lentils (Organic) for sprouting</strong></a></span> have a slightly nutty/peppery flavour. High in iron and Vitamins A and C. </li>
<li><span style="font-family: Arial; font-size: 10pt;"><a href="http://www.sproutingseeds.co.za/contents/en-us/d15_BUY_WHOLESALE_SPROUTING_SEEDS_-_FROM_A_TO_Z_ONLINE.html#p37"><strong>Broccoli Sprout Seeds</strong></a></span> are one of the most nutritious sprouting seeds you can eat, with a spicy flavour ideal for use in salads. </li>
<li><span style="font-family: Arial; font-size: 10pt;"><strong><a href="http://www.sproutingseeds.co.za/contents/en-us/d17_OTHER_INTERESTING_SEEDS.html#p61">Celery Seed</a></strong> is often called for in a recipe and can be hard to find. Adds a strong celery flavor in cooking.</span> </li>
<li><span style="font-family: Arial; font-size: 10pt;"><strong><a href="http://www.sproutingseeds.co.za/contents/en-us/d15_BUY_WHOLESALE_SPROUTING_SEEDS_-_FROM_A_TO_Z_ONLINE.html#p38">Chick Peas (Organic) for Sprouting</a> </strong>have a crunchy textureand a mild flavour, high in fibre and Vitamins A and C.</span><strong> </strong> </li>
<li><strong><span style="font-family: Arial; font-size: 10pt;"><a href="http://www.sproutingseeds.co.za/contents/en-us/d15_BUY_WHOLESALE_SPROUTING_SEEDS_-_FROM_A_TO_Z_ONLINE.html#p39">Chinese Cabbage Seeds</a></span></strong> when sprouted <span id="main" style="visibility: visible;"><span id="search" style="visibility: visible;">offer high levels of Vitamin A and C. <span id="main" style="visibility: visible;"><span id="search" style="visibility: visible;">Excellent in salads and other Asian dishes.</span></span></span></span> </li>
<li><strong><span style="font-family: Arial; font-size: 10pt;"><a href="http://www.sproutingseeds.co.za/contents/en-us/d17_OTHER_INTERESTING_SEEDS.html#p69">Cumin Seed</a></span></strong> <span id="main" style="visibility: visible;"><span id="search" style="visibility: visible;">is the pale green <em>seed</em> of Cuminum cyminum, a small herb in the parsley family. Used in cooking.</span></span> </li>
<li><strong><span style="font-family: Arial; font-size: 10pt;"><a href="http://www.sproutingseeds.co.za/contents/en-us/d17_OTHER_INTERESTING_SEEDS.html#p70">Fennel Seed</a></span> </strong>is the oval yellowish-brown dried fruit of Foeniculum vulgare, a member of the parsley family. Used in cooking. </li>
<li><span style="font-family: Arial; font-size: 10pt;"><strong><a href="http://www.sproutingseeds.co.za/contents/en-us/d15_BUY_WHOLESALE_SPROUTING_SEEDS_-_FROM_A_TO_Z_ONLINE.html#p40">Fenugreek Sprout Seeds</a> </strong> have a spicy curry flavour. High in Vitamins A and C.</span><strong> </strong> </li>
<li><span style="font-family: Arial; font-size: 10pt;"><strong><a href="http://www.sproutingseeds.co.za/contents/en-us/d17_OTHER_INTERESTING_SEEDS.html#p62">Flaxseeds (Organic Linseed)</a></strong> are very difficult to sprout alone. They can be sprouted when mixed at about 15% in a blend. </span> </li>
<li><span style="font-family: Arial; font-size: 10pt;"><a href="http://www.sproutingseeds.co.za/contents/en-us/d15_BUY_WHOLESALE_SPROUTING_SEEDS_-_FROM_A_TO_Z_ONLINE.html#p41"><strong>Garlic Chives Seeds (Chinese Leek Seeds)</strong></a></span><strong> </strong><span id="main" style="visibility: visible;"><span id="search" style="visibility: visible;">Though it is actually a <em>chive</em> seed, it tastes just like <em>Garlic</em>.</span></span> </li>
<li><strong><span style="font-family: Arial; font-size: 10pt;"><a href="http://www.sproutingseeds.co.za/contents/en-us/d15_BUY_WHOLESALE_SPROUTING_SEEDS_-_FROM_A_TO_Z_ONLINE.html#p44">Green Lentils for Sprouting</a></span> </strong>have a slightly nutty/peppery flavour. High in iron and Vitamins A and C. </li>
<li><span style="font-family: Arial; font-size: 10pt;"><a href="http://www.sproutingseeds.co.za/contents/en-us/d15_BUY_WHOLESALE_SPROUTING_SEEDS_-_FROM_A_TO_Z_ONLINE.html#p42"><strong>Green Peas for Sprouting</strong></a><strong> </strong>are a special type of pea renowned for its sweet taste and visual appearance.</span><strong> </strong> </li>
<li><strong><span style="font-family: Arial; font-size: 10pt;"><a href="http://www.sproutingseeds.co.za/contents/en-us/d15_BUY_WHOLESALE_SPROUTING_SEEDS_-_FROM_A_TO_Z_ONLINE.html#p52">Japanese Radish Sprouting Seeds</a></span> </strong>produce white stems with a sharp, spicy flavour. They add interest to salads and stir fries. </li>
<li><span style="font-family: Arial; font-size: 10pt;"><strong><a href="http://www.sproutingseeds.co.za/contents/en-us/d15_BUY_WHOLESALE_SPROUTING_SEEDS_-_FROM_A_TO_Z_ONLINE.html#p45">Maple Peas for Sprouting</a></strong> also known as Carlin peas have a long history in food. As a sprout they are crunchy and sweet.</span> </li>
<li><strong><span style="font-family: Arial; font-size: 10pt;"><a href="http://www.sproutingseeds.co.za/contents/en-us/d17_OTHER_INTERESTING_SEEDS.html#p64">Millet Seed (Organic)</a> </span></strong> </li>
<li><span style="font-family: Arial; font-size: 10pt;"><strong><a href="http://www.sproutingseeds.co.za/contents/en-us/d15_BUY_WHOLESALE_SPROUTING_SEEDS_-_FROM_A_TO_Z_ONLINE.html#p46">Mung Beans (Organic Bean Sprout Seeds)</a> </strong>are the ever-popular Chinese bean sprouts, high in Vitamin C.</span><strong> </strong> </li>
<li><span style="font-family: Arial; font-size: 10pt;"><a href="http://www.sproutingseeds.co.za/contents/en-us/d15_BUY_WHOLESALE_SPROUTING_SEEDS_-_FROM_A_TO_Z_ONLINE.html#p47"><strong>Mustard Sprout Seeds</strong></a></span><strong> </strong><span id="main" style="visibility: visible;"><span id="search" style="visibility: visible;">provide an easy, delicious way to introduce mustard's spicy flavor into your diet.</span></span> </li>
<li><strong><span style="font-family: Arial; font-size: 10pt;"><a href="http://www.sproutingseeds.co.za/contents/en-us/d15_BUY_WHOLESALE_SPROUTING_SEEDS_-_FROM_A_TO_Z_ONLINE.html#p48">Onion Sprouting Seeds</a></span> </strong>produce mild onion flavoured shoots to enhance a mixed salad. These are a red variety of onion. </li>
<li><span style="font-family: Arial; font-size: 10pt;"><a href="http://www.sproutingseeds.co.za/contents/en-us/d15_BUY_WHOLESALE_SPROUTING_SEEDS_-_FROM_A_TO_Z_ONLINE.html#p49"><strong>Peanuts for Sprouting</strong></a> become a wonderful sweet and crunchy sprout in only three days. Older sprouts become bitter. </span><strong> </strong> </li>
<li><strong><span style="font-family: Arial; font-size: 10pt;"><a href="http://www.sproutingseeds.co.za/contents/en-us/d15_BUY_WHOLESALE_SPROUTING_SEEDS_-_FROM_A_TO_Z_ONLINE.html#p50">Pigeon Peas</a></span> </strong><span id="main" style="visibility: visible;"><span id="search" style="visibility: visible;">also known as toor dal are normally eaten cooked, although they are suitable for sprouting too.</span></span> </li>
<li><span style="font-family: Arial; font-size: 10pt;"><strong><a href="http://www.sproutingseeds.co.za/contents/en-us/d17_OTHER_INTERESTING_SEEDS.html#p65">Pumpkin Seeds (Organic)</a> </strong><span id="main" style="visibility: visible;"><span id="search" style="visibility: visible;">are one of nature's almost perfect foods, helpful in men's diets as a natural prostate protector.</span></span></span><strong> </strong> </li>
<li><span style="font-family: Arial; font-size: 10pt;"><strong><a href="http://www.sproutingseeds.co.za/contents/en-us/d15_BUY_WHOLESALE_SPROUTING_SEEDS_-_FROM_A_TO_Z_ONLINE.html#p51">Purple Kohlrabi Seed for Sprouting</a></strong> <span style="color: black;">produce interesting bi-colour sprouts and grow into attractive microgreens.</span></span> </li>
<li><a href="http://www.sproutingseeds.co.za/contents/en-us/d17_OTHER_INTERESTING_SEEDS.html#p66"><strong><span style="font-family: Arial; font-size: 10pt;">Quinoa</span> (</strong><span style="font-family: Arial; font-size: 10pt;"><strong>Organic)</strong></span></a><span style="font-family: Arial; font-size: 10pt;"><strong> </strong>is not for sprouting. I provide it here due to popular demand as it is sometimes hard to find.</span> </li>
<li><span style="font-family: Arial; font-size: 10pt;"><strong><a href="http://www.sproutingseeds.co.za/contents/en-us/d15_BUY_WHOLESALE_SPROUTING_SEEDS_-_FROM_A_TO_Z_ONLINE.html#p53">Red Cabbage Seeds for Sprouting and Microgreens</a></strong> produce attractive, deep red sprouts that adds colour to salads.</span><strong> </strong> </li>
<li><strong><span style="font-family: Arial; font-size: 10pt;"><a href="http://www.sproutingseeds.co.za/contents/en-us/d15_BUY_WHOLESALE_SPROUTING_SEEDS_-_FROM_A_TO_Z_ONLINE.html#p54">Red Clover Seeds</a></span> l</strong><span id="main" style="visibility: visible;"><span id="search" style="visibility: visible;">ook like alfalfa sprouts and have a milder, sweet flavor. Rich in phytochemicals.</span></span> </li>
<li><strong><span style="font-family: Arial; font-size: 10pt;"><a href="http://www.sproutingseeds.co.za/contents/en-us/d17_OTHER_INTERESTING_SEEDS.html#p67">Sesame Seeds (Raw)</a> </span></strong><span id="main" style="visibility: visible;"><span id="search" style="visibility: visible;">are tiny, flat oval seeds with a nutty taste and a delicate, almost invisible crunch. Best toasted, not sprouted.</span></span> </li>
<li><span style="font-family: Arial; font-size: 10pt;"><strong><a href="http://www.sproutingseeds.co.za/contents/en-us/d15_BUY_WHOLESALE_SPROUTING_SEEDS_-_FROM_A_TO_Z_ONLINE.html#p55">Soybean Sprout Seeds</a></strong> </span>contain more of the <span id="main" style="visibility: visible;"><span id="search" style="visibility: visible;">nutrients found in whole soybeans (like edamame and soynuts), good in stir-fries. </span></span> </li>
<li><span style="visibility: visible;"> </span><strong><span style="font-family: Arial; font-size: 10pt;"><a href="http://www.sproutingseeds.co.za/contents/en-us/d15_BUY_WHOLESALE_SPROUTING_SEEDS_-_FROM_A_TO_Z_ONLINE.html#p56">Sunflower Seeds for Sprouting</a></span> </strong>have a mild taste, adding a different texture to a mixed salad. Ready in three days. </li>
<li><span style="font-family: Arial; font-size: 10pt;"><strong><a href="http://www.sproutingseeds.co.za/contents/en-us/d15_BUY_WHOLESALE_SPROUTING_SEEDS_-_FROM_A_TO_Z_ONLINE.html#p73">Wheatgrass (<span style="font-family: Arial; font-size: 10pt;"><strong>Organic) </strong></span>Seed</a> </strong>allows you to grow your own baby wheat plants for smoothies and wheatgrass for juicing.</span><strong> </strong> </li>
<li><span style="font-family: Arial; font-size: 10pt;"><strong><a href="http://www.sproutingseeds.co.za/contents/en-us/d17_OTHER_INTERESTING_SEEDS.html#p57">Wonderbeans (Lupin)</a></strong> have many benefits attributed to them. I make them available due to popular demand.</span></li>
</ul>Gaby866http://www.blogger.com/profile/10728898520085992993noreply@blogger.com0tag:blogger.com,1999:blog-8909916327477984945.post-77982616065972555712020-10-28T17:28:00.000+02:002024-01-19T12:16:08.905+02:00Raw Beetroot & Carrot SaladIt was only in the last couple of months that I have started to use beetroot in my recipes. This deeply red vegetable had always been relegated to opening a jar of pickled beetroot, and then I only ever opened one of those jars because the man in my house loves this stuff. I just could never get my head around it.<br />
<br />
However ........... I then discovered roasted beetroot ( very yummy with creme fraiche and some balsamic glaze) and I was hooked ! so here in my pursuit of different ways of creating summer salads that are "skinny" is the Raw beetroot ! :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsfvjpAP7m4-54dNxbSiwdr-I3bs6SwT0L6nneHngnRchK6c-V8jTK1JQvVFUUuuOdSS7gXL_yC28fe78PAxSGtYZ1Ktbq7GLzrx3sLrauUP5yNRuVya4bjqxRfDFVwVJUlqC9dzRLmmfQ/s1600/carrot+&+beetroot+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsfvjpAP7m4-54dNxbSiwdr-I3bs6SwT0L6nneHngnRchK6c-V8jTK1JQvVFUUuuOdSS7gXL_yC28fe78PAxSGtYZ1Ktbq7GLzrx3sLrauUP5yNRuVya4bjqxRfDFVwVJUlqC9dzRLmmfQ/s400/carrot+&+beetroot+2.jpg" width="375" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNUONPZnRSHCuftpCcGxCdP982LLaLsaE3zNShxN7uLWM7w9nYjzQWBWCnSu1nXKfynCMfne-wkjuTlHL_EJXL7MmIV4IPHc1i_yxuDVArcajBNJB8aUt0-q1JlFMJ8d6EKy3ItqRS5Qcw/s1600/carrot+&+beetroot+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><br />
<br />
<b>How to:</b><br />
<br />
Peel and grate about 4 beetroot<br />
Grate 2 large carrots<br />
Add 1 handful dried cranberries<br />
Add 1 handful pine nuts<br />
Add 1 handful sprouted chickpeas<br />
<br />
<b>Mix: </b><br />
<b> </b>Juice of 1 lemon<br />
1 tbsp tamarind paste<br />
2 to 3 tbsp olive oil<br />
1 tbsp soya sauce<br />
<br />
That's all.. It is a wonderful fresh tasting salad that can be eaten right away and even tastes nice the following day. ( Perfect for lunch boxes to take to the office :))Gaby866http://www.blogger.com/profile/10728898520085992993noreply@blogger.com0tag:blogger.com,1999:blog-8909916327477984945.post-47393994642669278892020-03-07T19:00:00.000+02:002024-01-19T11:59:03.110+02:00Connor's Birthday Cake<span lang="EN-ZA" style="font-size: 12pt;">Being a Granny to a 2 year old has certain duties attached to it... one of them is the making of a birthday cake! I love birthday cakes, especially those that don’t come from some shop but are homemade. So there I was last week with the task to produce a “beach cake”.. as Connor and his family live next to the beach it was definitely the way to go. I am fortunate enough to live in Cape Town where we have a shop that just does baking stuff and equipment! ( Baking Tin in Claremont). Having scoured the shop for anything beachy I started the elimination of my chocolate recipes in the many books lining my shelves. I decided on the absolute yummiest one I could find which is David Lebowitz. This recipe comes out of his wonderful book called “The Sweet Life in Paris” and can be bought <a href="http://blogs.food24.com/Gaby866/post/Being%20a%20Granny%20to%20a%202%20year%20old%20has%20certain%20duties%20attached%20to%20it...%20%20one%20of%20them%20being%20the%20making%20of%20a%20birthday%20cake!%20%20I%20love%20birthday%20cakes,%20especially%20those%20that%20don’t%20come%20from%20some%20shop%20but%20are%20home-made.%20So%20there%20I%20was%20last%20week%20with%20the%20task%20to%20produce%20a%20“beach%20cake”..%20as%20Connor%20and%20family%20live%20next%20to%20the%20beach%20it%20was%20definitely%20the%20way%20to%20go.%20I%20am%20fortunate%20enough%20to%20live%20in%20Cape%20Town%20where%20we%20have%20a%20shop%20that%20just%20does%20baking%20stuff%20and%20equipment%20!%20(%20Baking%20Tin%20in%20Claremont).%20Having%20scoured%20the%20shop%20for%20anything%20beachy%20I%20started%20the%20elimination%20of%20my%20chocolate%20recipes%20in%20the%20many%20books%20lining%20my%20shelves%20and%20decided%20on%20the%20absolute%20yummiest%20one%20I%20could%20find%20which%20is%20David%20Lebowitz%20.%20This%20recipe%20comes%20out%20of%20his%20wonderful%20book%20called%20“The%20Sweet%20Life%20in%20Paris”%20and%20can%20be%20bought%20here%20from%20Amazon.com.">here</a> from Amazon.com. </span><br />
<br />
<br />
<br />
<div style="text-align: center;"><span lang="EN-ZA" style="font-size: 12pt;"><span lang="EN-ZA" style="font-size: 12pt;"><img alt="" src="http://albums.24.com/DisplayImage.aspx?id=3bfa035f-0700-43e3-9727-aa01903c1cc1&t=m" /></span></span></div><div style="text-align: center;"><br />
</div><strong><span lang="EN-ZA" style="font-size: 14pt;">For the beach cake:</span></strong><br />
<br />
<span lang="EN-ZA" style="font-size: 12pt;">250 g bittersweet or semisweet chocolate ( I used half & half)</span><br />
<span lang="EN-ZA" style="font-size: 12pt;">8 tbsp ( 120 g) unsalted butter</span><br />
<span lang="EN-ZA" style="font-size: 12pt;">1/3 cup ( 65 g) sugar</span><br />
<span lang="EN-ZA" style="font-size: 12pt;">4 large eggs at room temperature separated</span><br />
<span lang="EN-ZA" style="font-size: 12pt;">2 tbsp flour</span><br />
<span lang="EN-ZA" style="font-size: 12pt;">Pinch of salt</span><br />
<br />
<span lang="EN-ZA" style="font-size: 12pt;">Preheat oven to 180 deg C. Butter a 23 cm loaf pan and line the bottom with a strip of parchment paper.</span><br />
<br />
<span lang="EN-ZA" style="font-size: 12pt;">In a large bowl set over a pan of simmering water, heat the chocolate and butter together until just melted and smooth.</span><br />
<br />
<span lang="EN-ZA" style="font-size: 12pt;">Remove from heat and stir in half the sugar, then the egg yolks and flour.</span><br />
<br />
<span lang="EN-ZA" style="font-size: 12pt;">Whip the egg whites until they start forming little peaks and then add the remaining sugar until the whites are smooth and hold their shape when lifted.</span><br />
<br />
<span lang="EN-ZA" style="font-size: 12pt;">Use a rubber spatula to lighten one-third of the egg whites into the chocolate mixture, then fold in the rest until there are no white streaks left.</span><br />
<br />
<span lang="EN-ZA" style="font-size: 12pt;">Scrape the batter into the prepared loaf pan and bake for 35 minutes, just until the cake feels slightly firm in the centre.</span><br />
<br />
<span lang="EN-ZA" style="font-size: 12pt;">Let the cake stand a bit before removing it from the tin.</span><br />
<br />
<br />
<strong><span lang="EN-ZA" style="font-size: 14pt;">For the Jelly sea:</span></strong><br />
<br />
<span lang="EN-ZA" style="font-size: 12pt;">For the mould, I used a metal cassata loaf pan and lined it tightly with alu foil.</span><br />
<span lang="EN-ZA" style="font-size: 12pt;">I mixed 3 packets of green jelly powder with a bit of blue food colouring and let this set in the loaf pan. ( in the freezer for about 15 minutes) . Once the top was firm to the touch, I scattered a few blue sugar fish (from the baking department of the Spar) and then made another lot of blue jelly to fill up to the top. This lot was then left to harden overnight.</span><br />
<br /><br />
<br />
<span lang="EN-ZA" style="font-size: 12pt;">In the meantime I also had to organise a few sailing boats as any good-looking sea also needs to have a couple of boats floating about !!!</span><br />
<span lang="EN-ZA" style="font-size: 12pt;">So...</span><br />
<span lang="EN-ZA" style="font-size: 12pt;">Take 2 Minolas, half them, scoop out the flesh, fill with red jelly, prop into muffin pans in order to avoid spillage and then wait till the jelly is fixed..:) </span><br />
<span lang="EN-ZA" style="font-size: 12pt;">With a sharp knife (ie the new one from Wuesthof from the FBI11) slice through the middle and then attach paper squares to toothpicks as sails. I copied and pasted a bunch of little photos of Connor into Word tables and cut them to size.</span><br />
<br />
<strong><span lang="EN-ZA" style="font-size: 12pt;">Just one more tip: Prepare the cake mix individually! It will flop horribly if you multiply the recipe!</span></strong><br />
<br /><br />Gaby866http://www.blogger.com/profile/10728898520085992993noreply@blogger.com0tag:blogger.com,1999:blog-8909916327477984945.post-20861466342891652772019-10-27T17:32:00.000+02:002024-01-19T12:17:01.451+02:00Pork FilletPork Fillet is a low fat meat . Combined with herbs and spices and roasted in the oven it makes a very delectable meal.<br />
I have one of those small Romertopf clay pots which can do this sort of meal perfectly well. The way I did it last night was as follows:<br />
<br />
2 tbsp olive oil into the pot mixed with Nomu pork rub ( about 1 heaped tbsp).<br />
Rub the porkfillet with this all over.<br />
In the space left over in the dish I cut a bunch of vegies, using yellow pepper, baby onions, tomato and courgette, as well a a few self=sprouted chickpeas for the crunch :):)<br />
<br />
I also love adding cut up cucumber and celery as these are what the diet people call "free vegies" ... and for anyone who thinks that cucumber does not do well cooked..... Its Delicious !<br />
<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJ3R05R256_rlYdGmGfMdek7TN8YxNWXIJW0ARqb6lInxR-zrakZ0ckRJNLMDb17KjyUnj2RfivWmQIkWDqZsfBXgWN-6ySPLtnvAFQp9R5SHnDBqsetIKQpyaeJ3FM11ryoBWb3HiAKQ/s1600/pork+fillet+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJ3R05R256_rlYdGmGfMdek7TN8YxNWXIJW0ARqb6lInxR-zrakZ0ckRJNLMDb17KjyUnj2RfivWmQIkWDqZsfBXgWN-6ySPLtnvAFQp9R5SHnDBqsetIKQpyaeJ3FM11ryoBWb3HiAKQ/s400/pork+fillet+1.jpg" width="400" /></a></div><br />
I then sprinkled roast veg herb mixture over the vegies and another dash of olive oil. Into the oven at 180 deg C for about 45 minutes, leaving the lid off for the last 15 minutes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7uN46e9AsZqX4Gv78ebnuzwieT4hjdsvbPp0Dep1duysPF70nIhIYJZA_hQ99Fd_2k7dZrjSSfqSkm4SjTjuZkTPHZFCsW56I1eUIymIXcfGMR387V5frqWSQ_URfE0S-ybUK3vqzLqdm/s1600/pork+fillet+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7uN46e9AsZqX4Gv78ebnuzwieT4hjdsvbPp0Dep1duysPF70nIhIYJZA_hQ99Fd_2k7dZrjSSfqSkm4SjTjuZkTPHZFCsW56I1eUIymIXcfGMR387V5frqWSQ_URfE0S-ybUK3vqzLqdm/s400/pork+fillet+2.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJ3R05R256_rlYdGmGfMdek7TN8YxNWXIJW0ARqb6lInxR-zrakZ0ckRJNLMDb17KjyUnj2RfivWmQIkWDqZsfBXgWN-6ySPLtnvAFQp9R5SHnDBqsetIKQpyaeJ3FM11ryoBWb3HiAKQ/s1600/pork+fillet+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>Gaby866http://www.blogger.com/profile/10728898520085992993noreply@blogger.com1tag:blogger.com,1999:blog-8909916327477984945.post-45516897389740686902019-06-01T12:44:00.000+02:002024-01-19T12:04:52.658+02:00<h2 class="posttitle">
<a href="http://blogs.food24.com/gaby866/2011/12/07/beetroot-mousse/" rel="bookmark" title="Permanent Link to Beetroot Mousse">Beetroot Mousse</a></h2>
<div class="date left">
December 7, 2011 <span>in <a href="http://blogs.food24.com/gaby866/category/uncategorized/" rel="category tag" title="View all posts in Uncategorized">Uncategorized</a></span></div>
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<span class="tags">Tags: <a href="http://blogs.food24.com/gaby866/tag/beetroot/" rel="tag">beetroot</a>, <a href="http://blogs.food24.com/gaby866/tag/mousse/" rel="tag">mousse</a>, <a href="http://blogs.food24.com/gaby866/tag/verrine/" rel="tag">verrine</a></span></div>
<div class="entry">
Last night I hosted another dinner for 14 Americans and as a couple of them were vegetarians I did not do my normal “fishy” sort of starter. I am currently reading loads of recipes on verrines from books a friend of mine lent me… Oh so many incredible variations are there and all are easy to make and delicious. What appeals to me particularly is that the quantities are small, basically just a taste and not any more these huge quantities of food from yesteryear…<br />
Look at these awesome colours !!<br />
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<a href="http://blogs.food24.com/gaby866/files/2011/12/DSC02660.jpg" rel="fancybox"><img alt="" class="aligncenter size-full wp-image-292" height="480" src="http://blogs.food24.com/gaby866/files/2011/12/DSC02660.jpg" width="640" /></a><br />
<br />
<strong>Ingredients: (for about 10 smallish glasses/portions)</strong><br />
1 pkt Beetroot ( about 8 pieces)<br />
1 tub Creme Fraiche<br />
1 tub Cream Cheese<br />
Juice of 1 lemon<br />
Salt & pepper<br />
Boil the beetroot the night before. Peel and cut into quarters. In liquidizer mix beetroot, creme fraiche and cream cheese to a smooth consistency.<br />
Add lemon, salt and pepper… and that’s it !<br />
Let is go very cold in the fridge and serve with celery sticks or whatever else you prefer.<br />
<br />
<a href="http://blogs.food24.com/gaby866/files/2011/12/DSC02662.jpg" rel="fancybox"><img alt="" class="aligncenter size-full wp-image-293" height="407" src="http://blogs.food24.com/gaby866/files/2011/12/DSC02662.jpg" width="640" /></a></div>Gaby866http://www.blogger.com/profile/10728898520085992993noreply@blogger.com0tag:blogger.com,1999:blog-8909916327477984945.post-11114834367503723982019-06-01T12:42:00.000+02:002024-01-19T12:06:51.389+02:00<h2 class="posttitle">
<a href="http://blogs.food24.com/gaby866/2011/12/03/pizza-at-home/" rel="bookmark" title="Permanent Link to Pizza at Home">Pizza at Home</a></h2>
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December 3, 2011 <span>in <a href="http://blogs.food24.com/gaby866/category/uncategorized/" rel="category tag" title="View all posts in Uncategorized">Uncategorized</a></span></div>
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A couple of months ago my son was asked by an old friend of mine to do a promotional dvd for his new <a href="http://www.earthfire.co.za/" target="_blank">Earthfire </a>pizza oven that is now also available at <strong><a href="http://www.yuppiechef.co.za/earthfire.htm?id=4060&name=Earthfire-Pizza-Oven" target="_blank">Yuppie Chef</a></strong> . They decided that my home is the right place to film it and many hours and many pizzas later I was hooked and bought this amazing contraption and have never bought a pizza again from anywhere else!… It is so easy and quick and I think the best and cheapest fun way to entertain during this time of the darn recession !!!<br />
<br />
<a href="http://blogs.food24.com/gaby866/files/2011/12/PIZZA3.jpg" rel="fancybox"><img alt="" class="aligncenter size-full wp-image-287" height="640" src="http://blogs.food24.com/gaby866/files/2011/12/PIZZA3.jpg" width="453" /></a><br />
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So today is another one of those days that boys have invited their mates to come and “do” pizzas. I agreed to make the tomato base with those lovely fresh herbs from my garden and also supplied the pizza topping for the Dessert Pizza :<br />
<br />
<strong>Ingredients for Dessert Pizza:</strong><br />
<strong>Sliced banana ; pieces of Camambert, chopped walnuts, dabs of sweet chilli sauce, NOMU chocolate sprinkles <img alt=":)" class="wp-smiley" src="http://blogs.food24.com/gaby866/wp-includes/images/smilies/icon_smile.gif" /> :) totally awesome !</strong><br />
<br />
<strong>To see just how easy it is to make your own crispy fresh pizza check out <a href="http://www.earthfire.co.za/Earthfire%20Ceramic%20Fireplace%20and%20Pizza%20Oven%20Video.htm" target="_blank">this short video</a> :</strong><br />
In one of my earlier blogs I also gave the recipe for Flame Tarts which is one of the typical Pub Foods one gets in the Alsace where I originally hail from. I have tried to make them in the new pizza oven and they work perfectly well.</div>Gaby866http://www.blogger.com/profile/10728898520085992993noreply@blogger.com0tag:blogger.com,1999:blog-8909916327477984945.post-19296317358423823472018-11-05T14:38:00.000+02:002024-01-19T12:12:14.148+02:00Raw Hummus<div class="clr post"> <div style="font-family: Verdana, sans-serif;">What a week it has been.. rather bizarre.. but a good thing has come of it and that is that I am finally in the very very near future moving back to my home to Hout Bay. So excited that I could platz !</div><div style="font-family: Verdana, sans-serif;"><br />
</div><div style="font-family: Verdana, sans-serif;">So here for a healthy weekend snack the recipe of Raw Hummus I have been given by a friend. Just made it for a friend's birthday party tomorrow and it tastes amazing.. Very fresh and definitely more healthy than the one made with cooked chickpeas. I am going to try a different version as well next week maybe with added cucumber.. we'll see and I shall let you know how it works!</div><br />
<img alt="" src="http://albums.24.com/DisplayImage.aspx?id=240776ce-85f8-41c0-92a6-b26173827948&t=m" style="display: block; margin-left: auto; margin-right: auto;" /><br />
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<br />
<strong><span face="'Tahoma','sans-serif'" style="font-size: 12pt;">INGREDIENTS</span></strong><br />
<br />
<span face="'Tahoma','sans-serif'" style="font-size: 10pt;">• </span><span face="'Tahoma','sans-serif'">1 cup dry chickpeas</span><br />
<span face="'Tahoma','sans-serif'" style="font-size: 10pt;">• </span><span face="'Tahoma','sans-serif'">2 tablespoons ground sesame seeds (tahini)</span><br />
<span face="'Tahoma','sans-serif'" style="font-size: 10pt;">• </span><span face="'Tahoma','sans-serif'">1½ teaspoon salt/pepper </span><br />
<span face="'Tahoma','sans-serif'" style="font-size: 10pt;">• </span><span face="'Tahoma','sans-serif'">1 lemons, juiced</span><br />
<span face="'Tahoma','sans-serif'" style="font-size: 10pt;">• </span><span face="'Tahoma','sans-serif'">½ cup olive oil</span><br />
<span face="'Tahoma','sans-serif'" style="font-size: 10pt;">• </span><span face="'Tahoma','sans-serif'">1-2 cloves garlic, crushed or to taste</span><br />
<span face="'Tahoma','sans-serif'" style="font-size: 10pt;">• </span><span face="'Tahoma','sans-serif'">¾ cup water</span><br />
<span face="'Tahoma','sans-serif'" style="font-size: 10pt;">• </span><span face="'Tahoma','sans-serif'">2½ tsp (or to taste) paprika</span><br />
<span face="'Tahoma','sans-serif'" style="font-size: 10pt;">• </span><span face="'Tahoma','sans-serif'">½ cup fresh basil</span><br />
<span face="'Tahoma','sans-serif'" style="font-size: 10pt;">• </span><span face="'Tahoma','sans-serif'">½ cup parsley</span><br />
<span face="'Tahoma','sans-serif'" style="font-size: 10pt;">• </span><span face="'Tahoma','sans-serif'">Chives to taste</span><br />
<br />
<strong><span face="'Tahoma','sans-serif'" style="font-size: 12pt;">DIRECTIONS</span></strong><br />
<br />
<span face="'Tahoma','sans-serif'">1. Soak the chickpeas in water overnight. In the morning drain the</span><br />
<span face="'Tahoma','sans-serif'">water and leave the chickpeas to stand in the bowl to sprout for the</span><br />
<span face="'Tahoma','sans-serif'">next 2 days. Wash the sprouts in the evening and again the next</span><br />
<span face="'Tahoma','sans-serif'">morning.</span><br />
<br />
<span face="'Tahoma','sans-serif'">2. Bring a large pot of water to a boil. Remove from heat, and let</span><br />
<span face="'Tahoma','sans-serif'">stand for 1 minute. Place the sprouted chickpeas in the hot water,</span><br />
<span face="'Tahoma','sans-serif'">and let sit for 1 minute. Drain. If you do not do this step, the</span><br />
<span face="'Tahoma','sans-serif'">hummus will be awful.</span><br />
<br />
<span face="'Tahoma','sans-serif'">3. Place the sprouted chickpeas into the container of a food processor.</span><br />
<span face="'Tahoma','sans-serif'">Add the tahini, salt, lemon juice, and garlic. Process until smooth,</span><br />
<span face="'Tahoma','sans-serif'">adding water if necessary. It will take 3 to 5 minutes to blend. Let</span><br />
<span face="'Tahoma','sans-serif'">sit in the food processor for 5 minutes to allow the mixture to</span><br />
<span face="'Tahoma','sans-serif'">absorb as much of the water as possible. If too thick, add more</span><br />
<span face="'Tahoma','sans-serif'">water, and blend again. Taste and adjust seasonings if needed.</span><br />
<span face="'Tahoma','sans-serif'">Spoon into a serving dish, and garnish with paprika.</span><br />
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</div></div>Gaby866http://www.blogger.com/profile/10728898520085992993noreply@blogger.com0tag:blogger.com,1999:blog-8909916327477984945.post-71358843078479219632016-02-17T11:21:00.000+02:002024-01-19T12:10:52.918+02:00Tapenade Dressing<div style="text-align: center;"><img alt="" height="281" src="http://albums.24.com/DisplayImage.aspx?id=ecb5e1eb-39b2-4585-9be0-f3b900a0a22d&t=o" width="375" /></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Yes I know... its been 3 months of silence... ! so very sorry ! Now I have moved home back to Hout Bay and am ready to tackle the world of blogging once more in a big way !</div><div style="text-align: left;">Also joined SureSlim again and even better am going 3 times a week to water arobics ! so 2011 will definitely be the year of health and happiness !</div><div style="text-align: left;">So looking forward to Sunday at the food bloggers conference in Monkey Valley which is really just around the corner from me.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Seeing that these coming weeks / months will be more on the skinny food side here is an amazing recipe for a dressing that i found and tried out:</div><br />
<span style="font-size: 12pt;"><strong>Tapenade Dressing</strong></span><br />
<br />
<br />
<em>This super-easy dressing will make even the most boring of lettuces taste amazing, but it would also be great on arugula, spinach, for just about any salad green. Garnish with toasted pine nuts, tomatoes, and feta cheese or hard boiled eggs ( for the protein) for a more substantial salad. Grilled or marinated vegetables would most certainly be a great idea as well..</em><br />
<br />
<em> </em><em> </em><br />
2 Tbsp. + 2 tsp. tapenade<br />
1 Tbsp. red wine, balsamic, or sherry vinegar or even some rosmary infussed vinegar gives it a nice touch<br />
4 Tbsp. good olive oil<br />
<ol type="1"><li>Combine all ingredients in a small bowl with a whisk.</li>
<li>Drizzle over salad greens of choice and toss before serving.</li>
<li>Add pine nuts and feta or eggs.... whatever grabs you at the moment</li>
</ol><br />
Makes enough to dress 4-6 salads. Leftovers will keep several days in an airtight container in the fridge.Gaby866http://www.blogger.com/profile/10728898520085992993noreply@blogger.com0tag:blogger.com,1999:blog-8909916327477984945.post-18587227096289837002010-10-26T13:00:00.001+02:002010-10-27T10:20:56.453+02:00Iced TeaI love Iced Tea but don't want to buy the commercial stuff that is full of sugar. So I make my own.. at a fraction of the price and a whole lot healthier as well. In fact I make and drink about 2 to 3 liters a day as when it is not so hot I don't really like to drink water and also if the hunger pangs hit before another meal is due.. this is the perfect alternative to circumvent the fridge !<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB9wPptJSEkKJ220tcLkmkrqX70c8-xPEOx9qu0d4z7ROffCcujPrpriqxpGY7WC6yyWjkpF9em8X2dZ1LYCjeZJieMRldcORr6ucNDnIwPFpnYwwKawgVszr82-4W0_9mhOjqxe7Hwk6v/s1600/ice+tea+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB9wPptJSEkKJ220tcLkmkrqX70c8-xPEOx9qu0d4z7ROffCcujPrpriqxpGY7WC6yyWjkpF9em8X2dZ1LYCjeZJieMRldcORr6ucNDnIwPFpnYwwKawgVszr82-4W0_9mhOjqxe7Hwk6v/s400/ice+tea+1.jpg" width="310" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>HOW TO:</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In a BIG jug add 4 tea bags Rooibos and 1 teabag Mint Tea</div><div class="separator" style="clear: both; text-align: left;">3 to 5 slices of fresh ginger</div><div class="separator" style="clear: both; text-align: left;">1 table spoon of Advantage ( aspartame free sweetener)</div><div class="separator" style="clear: both; text-align: left;">juice of 2 lemons</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Add boiling water and let the tea bags sit until the tea has gone cold and then store in fridge. If its cold and raining :):) its also delicious when you drink it hot !</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzq_Zqjm0un1okE5o9tm2vXq41JRw6JGeYF9A02c5d1Lei3RrTY3LIL2rB4PUzgpxEMXJxEOjfCxfaIs_39UgU1bXTNJRJba5AdZpovjF5IP3DlEcCPnqLfYHgexoBvB14KRzUOgqEHAyC/s1600/ice+tea+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzq_Zqjm0un1okE5o9tm2vXq41JRw6JGeYF9A02c5d1Lei3RrTY3LIL2rB4PUzgpxEMXJxEOjfCxfaIs_39UgU1bXTNJRJba5AdZpovjF5IP3DlEcCPnqLfYHgexoBvB14KRzUOgqEHAyC/s640/ice+tea+2.jpg" width="454" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Gaby866http://www.blogger.com/profile/10728898520085992993noreply@blogger.com1tag:blogger.com,1999:blog-8909916327477984945.post-8948335838498963842010-10-26T08:48:00.001+02:002010-10-27T10:20:32.210+02:00Mixed GrillOn Sunday I had family for lunch and decided to make something I had not made before and it turned out amazing. Weather was still yukkie in Stellenbosch ( where on earth is the sun????!!) <br />
I had some pork fillet and some bacon in the fridge and bought a pkt of thin not so fatty beef sausage.<br />
First went to pick some strongish branches of rosemary , took the leaves off, leaving just the top ones on. Then scraped the bark and cut the end to a point .... making the perfect kebab sticks. Alternating bacon, sausage and pork fillet the threaded the kebabs.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-qaUXyrTKly2lchL8wG-zvNYmGJmkaxg_V8u0oGyjS-x32fD4EJQnMaaPV-1hXbJUJkYz4O7gXFwTmusAjiXreEJCvpSDwd6yaZU6PY6thH1zFetPj2zje7bB253wAp-x9hSBQzk_QvYq/s1600/mixed+grill+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-qaUXyrTKly2lchL8wG-zvNYmGJmkaxg_V8u0oGyjS-x32fD4EJQnMaaPV-1hXbJUJkYz4O7gXFwTmusAjiXreEJCvpSDwd6yaZU6PY6thH1zFetPj2zje7bB253wAp-x9hSBQzk_QvYq/s400/mixed+grill+1.jpg" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Into a baking dish a gluck of olive oil and a good sprinkle of Ina Paarman's Rosemary & Olive spice all over the meat. Oven at 180 deg C for about 30 minutes. Turn the Kebabs over halfway through.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">I had made earlier on some polenta the following way: </div><div class="separator" style="clear: both; text-align: left;">2 cups water</div><div class="separator" style="clear: both; text-align: left;">1 cup milk</div><div class="separator" style="clear: both; text-align: left;">1 cup polenta</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Heat the water/ milk mix and add the cup of polenta. Stir the same way you would be doing the local "pap".</div><div class="separator" style="clear: both; text-align: left;">When it has the right consistency ( smooth, not grainy anymore), add salt & pepper plus about 3 tablespoons of parmesan cheese. Take off the heat and pour the polenta onto a large plate so it ends up with a thickness of about 1cm. Let it go cold and set.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Stage 2 of making the perfect polenta goes like this :):)</div><div class="separator" style="clear: both; text-align: left;">Cut squares out of the cooled down set polenta. Heat a little olive oil in a heavy frying pan and fry these oh so nice little pieces until they are golden on both sides. ( don't move them around too much while this is happening or you will loose the crust).</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZlFU92rtJXGnQKK5YsfdbxJRiHMuw5eLUtsfCZ-Ald9enfr7f2D1-B9xPpY8ogjjqHo01g7CCXoz9RoQ8b09l764dnTUkjutue2-vpVCbmOQioowYBsmJFtnTM75z_LNEKwxrs7CcOMYq/s1600/polenta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZlFU92rtJXGnQKK5YsfdbxJRiHMuw5eLUtsfCZ-Ald9enfr7f2D1-B9xPpY8ogjjqHo01g7CCXoz9RoQ8b09l764dnTUkjutue2-vpVCbmOQioowYBsmJFtnTM75z_LNEKwxrs7CcOMYq/s400/polenta.jpg" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Lastly I picked a bunch of baby spinach from my garden. The perfect way to get the best flavours out of spinach is like this:</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">Wash spinach and shake off most of the water. Heat a large pot with a splatter of olive oil. Cook the spinach with a closed lid for about 30 seconds ( to create steam). Take the lid off. quickly stir for no more than a minute. Take off the heat. Grate some fresh nutmeg over it (nutmeg brings out the flavour of spinach) .. salt and pepper ... all done.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMow7fPtSebMROz2doWrcbVRNNsrQijDvc0L6u4_pu6fEn3-HC6W-NtxXVkqcA1MKjHym2_LD6k9BxFOKYA6l49WzrF4Ta4wTdrNcgGPvdQyg3JsXL-HtGHA_vmddJ7xKS7zBIvu4HhuA8/s1600/mixed+grill+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMow7fPtSebMROz2doWrcbVRNNsrQijDvc0L6u4_pu6fEn3-HC6W-NtxXVkqcA1MKjHym2_LD6k9BxFOKYA6l49WzrF4Ta4wTdrNcgGPvdQyg3JsXL-HtGHA_vmddJ7xKS7zBIvu4HhuA8/s400/mixed+grill+2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">For dessert I made a skinny fruit cream ...</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Into the liquidizer goes the following:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2 bananas</div><div class="separator" style="clear: both; text-align: left;">1 can of grenadilla pulp</div><div class="separator" style="clear: both; text-align: left;">handful strawberries</div><div class="separator" style="clear: both; text-align: left;">1 bakkie of fat free smooth cottage cheese</div><div class="separator" style="clear: both; text-align: left;">same amount of low fat yogurt</div><div class="separator" style="clear: both; text-align: left;">1 tbsp Advantage artificial sweetener</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Blitz the whole lot up. Into a bowl, decorate with some fresh mint and berries and into the fridge for 2 hours.</div><div class="separator" style="clear: both; text-align: left;">One can obviously use all kinds of different fruit, but I would always include bananas to create the smoothness of the dessert. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDi5iPOvYGFwO9ytf_mFQwH5RzDMwltjIzh3i6UZRsQpXok5r6nNDwb5ABpOOOh3lE4sMaUBK0fYFEy6kaZeU67Lkh_USH3YuZM-9GjakUs9cjXANjhys90iW18gOpYPPdg3o140wDze2n/s1600/fruit+creme.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDi5iPOvYGFwO9ytf_mFQwH5RzDMwltjIzh3i6UZRsQpXok5r6nNDwb5ABpOOOh3lE4sMaUBK0fYFEy6kaZeU67Lkh_USH3YuZM-9GjakUs9cjXANjhys90iW18gOpYPPdg3o140wDze2n/s400/fruit+creme.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"></div>Gaby866http://www.blogger.com/profile/10728898520085992993noreply@blogger.com2tag:blogger.com,1999:blog-8909916327477984945.post-13818200333857292932010-10-25T15:27:00.001+02:002010-10-27T10:19:53.732+02:00Prawn Fritata<div class="separator" style="clear: both; text-align: center;"></div>Clearing out the deep freeze I found a 1/4 pkt Woolies prawns. It was one of those days when I really did not feel like cooking as Tony was up in East London. So I made this Fritata with my new Creusier frying pan :) ( so chuffed with it !!!) and it goes like this:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiizCiuxQQBuR1xlca2mJbCUgYMPmkJ2G1GqhM6wyGTWfj9l1ferntkS-51TlX9nS4P-WQw5ZsbrZaOiF9kCMZAZwfuFlDMlvH2nMABNHCRNDR1kJs31RjBDguhLpv7NannNxR6XVuzKm_/s1600/fritata.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiizCiuxQQBuR1xlca2mJbCUgYMPmkJ2G1GqhM6wyGTWfj9l1ferntkS-51TlX9nS4P-WQw5ZsbrZaOiF9kCMZAZwfuFlDMlvH2nMABNHCRNDR1kJs31RjBDguhLpv7NannNxR6XVuzKm_/s400/fritata.jpg" width="400" /></a></div><br />
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<b>For 1 person "on diet"</b><br />
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Defrost prawns ( quantity "as you like it")<br />
Chop a small handful parsley<br />
Grated rind of 1 lemon<br />
1/2 tsp chilli flakes<br />
2 eggs<br />
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heat oven to 180 deg C<br />
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In a very hot frying pan (metal handles!) quickly fry prawns with parsley, lemon rind and chilli.<br />
Beat the eggs and stir underneath the prawns ( distribute prawns evenly)<br />
Frying pan with goodies into the oven and leave to bake and puff up for about 3 minutes.<br />
Take out and eat before the whole thing collapses with a big green mixed salad.<br />
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Note that if you make this for more people it obviously needs to spend more time in the oven :):)Gaby866http://www.blogger.com/profile/10728898520085992993noreply@blogger.com0tag:blogger.com,1999:blog-8909916327477984945.post-50386515998681065192010-10-22T16:32:00.002+02:002010-10-27T10:19:28.950+02:00Preserved Green Figs<span style="font-family: "Trebuchet MS",sans-serif;">Its that time of the year again.. My green fig tree is laden with fruit. Unfortunately its not one of those kid of figs that have the juice inside, no its a fig purely created for making preserves. So here I go again. My first batch is 4kg which should make lots of nice pressies for family and friends. What will be different this year is that thanks to </span><a href="http://blogs.food24.com/pinkpolkadot" style="font-family: "Trebuchet MS",sans-serif;">Pink</a><span style="font-family: "Trebuchet MS",sans-serif;"> the figs that turned brownish last year when cooked.. this year they have turned out in their natural glorious GREEN ! The magic potion she remembered from her gran was Vitrioel which my man from the chemist told me is Copper Sulphate (reminding me of when your hair used to turn green in the swimming pool)</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPwzNP38f8VY9FNqn_NPsOXTqcvFdGYe08KhiDTB1y2S9gxy-7gI1hcbc0WCGlHvkNiMcPJ4YJSMkOxuieOSQyPCiNJGOY_UGixywIsTbW4icqgTSDAmpn8nD9j3U5hM23vpyWMdaXIXzU/s1600/figs1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPwzNP38f8VY9FNqn_NPsOXTqcvFdGYe08KhiDTB1y2S9gxy-7gI1hcbc0WCGlHvkNiMcPJ4YJSMkOxuieOSQyPCiNJGOY_UGixywIsTbW4icqgTSDAmpn8nD9j3U5hM23vpyWMdaXIXzU/s400/figs1.jpg" width="400" /></a></div><br />
<div class="MsoNormal"><span style="font-family: "Tahoma","sans-serif"; font-size: small;">2 kg firm, ripe green figs ( leave the short stem on)</span></div><div class="MsoNormal"><span style="font-family: "Tahoma","sans-serif"; font-size: small;">2 tbsp slaked lime</span></div><div class="MsoNormal"><span style="font-family: "Tahoma","sans-serif"; font-size: small;">3.5 ltr cold water</span></div><div class="MsoNormal"><span style="font-family: "Tahoma","sans-serif"; font-size: small;">2.5kg sugar <br />
1 stick cinnamon</span></div><div class="MsoNormal"><span style="font-family: "Tahoma","sans-serif"; font-size: small;">lemon juice of about 3 to 4 large lemons (I left the pips in for a bit of pectin)</span></div><div class="MsoNormal"><span style="font-family: "Tahoma","sans-serif"; font-size: small;">Knife tip of copper sulphate to add during the boiling in order to keep the fig colour green</span></div><div class="MsoNormal" style="line-height: normal;"><span style="font-family: "Tahoma","sans-serif"; font-size: 12pt;"><br />
Cut a cross at the base of each fig. Mix the slaked lime in the water, add the figs and leave overnight to soak. I put mine into a sink and weighed it down with a wooden board. This ensures the fruit will be tender, yet have a crisp skin. Rinse thoroughly, place in a bowl of clean, cold water and set aside.</span></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAk07SQDP9M_SYR6f1czSLsblW4YmucaZwkfEBH7TVc5bZx4Bzg4ulnCvWdvcDl4KWtII4XHfTyNU_jsjp1-L21b4X9x0ULpmFiFCgu67a9cm7NwlrSYV5qWytx4qOea6792tU8mO_02cZ/s1600/figs2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAk07SQDP9M_SYR6f1czSLsblW4YmucaZwkfEBH7TVc5bZx4Bzg4ulnCvWdvcDl4KWtII4XHfTyNU_jsjp1-L21b4X9x0ULpmFiFCgu67a9cm7NwlrSYV5qWytx4qOea6792tU8mO_02cZ/s400/figs2.jpg" width="400" /></a></div><br />
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</div><div class="MsoNormal" style="line-height: normal;"><span style="font-family: "Tahoma","sans-serif"; font-size: 12pt;">Place about 3.5 ltr fresh water in a deep saucepan to immerse the figs, add the fruit and boil for about 15 minutes until tender. Remove from the pot and drain in a colander ( Do not throw the water away ! Measure the water, and make up to 3 litres. Pour back into the saucepan, add the sugar, cinnamon and lemon juice and bring to the boil, stirring until the sugar dissolves. (Don't allow the syrup to boil until this has happened.)</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAk07SQDP9M_SYR6f1czSLsblW4YmucaZwkfEBH7TVc5bZx4Bzg4ulnCvWdvcDl4KWtII4XHfTyNU_jsjp1-L21b4X9x0ULpmFiFCgu67a9cm7NwlrSYV5qWytx4qOea6792tU8mO_02cZ/s1600/figs2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEZv9Rgd-AGh9k0Ofv1uR13LJPR0GayLontCBsd8dxOXujtoxpqO2Kr-F9-6NTLsam0_-EGIoryTB3a1jPUUi16HgI0rPYL1vTVEcyhL-1j40Y1a_BoT_TbQgePb1jji2bsWbPKIk-ILLd/s1600/figs3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEZv9Rgd-AGh9k0Ofv1uR13LJPR0GayLontCBsd8dxOXujtoxpqO2Kr-F9-6NTLsam0_-EGIoryTB3a1jPUUi16HgI0rPYL1vTVEcyhL-1j40Y1a_BoT_TbQgePb1jji2bsWbPKIk-ILLd/s400/figs3.jpg" width="400" /></a></div><div class="MsoNormal" style="line-height: normal;"><br />
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</div><div class="MsoNormal" style="line-height: normal;"><span style="font-family: "Tahoma","sans-serif"; font-size: 12pt;">Drop in the figs one by one (don't allow it to go off the boil) and boil fairly rapidly, uncovered, for about 45 minutes until the fruit is translucent and the syrup has thickened slightly. Pack figs into hot, dry, sterilised jars, fill with the syrup and seal.</span></div><div class="MsoNormal" style="line-height: normal;"><span style="font-family: "Tahoma","sans-serif"; font-size: 12pt;">Makes about 12 x 550 ml jars.</span></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA0NGNkzuG-6rfc1Wey9IZ2O2RzLfnG7ibNPRA9ELDuKd6mT9GZmSTBN7-dvXLHQZnfQhiKcdUIRKC4ihQgFc1IGC4DryFUs0tPmDqBYhKyvn2ejix76PYFiD-zvp1AU3kbAVaFwNBgJq1/s1600/figs4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA0NGNkzuG-6rfc1Wey9IZ2O2RzLfnG7ibNPRA9ELDuKd6mT9GZmSTBN7-dvXLHQZnfQhiKcdUIRKC4ihQgFc1IGC4DryFUs0tPmDqBYhKyvn2ejix76PYFiD-zvp1AU3kbAVaFwNBgJq1/s400/figs4.jpg" width="400" /></a></div><div class="MsoNormal" style="line-height: normal;"><br />
</div>Gaby866http://www.blogger.com/profile/10728898520085992993noreply@blogger.com1tag:blogger.com,1999:blog-8909916327477984945.post-57304724933381344882010-10-21T15:10:00.002+02:002010-10-27T10:19:03.549+02:00Baked Ricotta & Salad<div style="font-family: "Trebuchet MS",sans-serif;">For some reason I have not really ever used Ricotta before. I came across this recipe of baked Ricotta and as its very low in fat, decided it would make the perfect lunch. As I do a lot of times.. I read a recipe and then do "my own thing" w r t flavours. Hence I am not giving exact measurements here.. just guidelines.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0kbg-4zJ-rhVu-w-BY-kKFx_pxMSiVZWMMVWV9tecYNWaaND8GvPN6ebrHKkmDitZnYHZfIOQv9PCTeAQ6X1jlWfMCMwU-yzWVxPzrwyTxTOmJ1LggMUuqtSETvZzgX2nLK2hyphenhyphenZoKoufL/s1600/ricotta+and+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0kbg-4zJ-rhVu-w-BY-kKFx_pxMSiVZWMMVWV9tecYNWaaND8GvPN6ebrHKkmDitZnYHZfIOQv9PCTeAQ6X1jlWfMCMwU-yzWVxPzrwyTxTOmJ1LggMUuqtSETvZzgX2nLK2hyphenhyphenZoKoufL/s400/ricotta+and+salad.jpg" width="400" /></a></div><br />
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<div style="font-family: "Trebuchet MS",sans-serif;">In a bowl I crumbled the Ricotta and added the following:</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">2 tbsp chopped chives </div><div style="font-family: "Trebuchet MS",sans-serif;">1 tbsp Woolies Italien herb mix</div><div style="font-family: "Trebuchet MS",sans-serif;">1 tbsp tamarind paste</div><div style="font-family: "Trebuchet MS",sans-serif;">dash of olive oil</div><div style="font-family: "Trebuchet MS",sans-serif;">Salt & pepper</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Slightly oil a ramekin and push the Ricotta mixture into it. Bake at 180 deg C for 25 minutes.</div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;">Arrange your favourite salad ingredients on a plate, carefully turn out the baked Ricotta ( ooops mine crumbled a bit) and lightly season salad and Ricotta with Olive oil and good balsamic.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">I really liked the taste of the Ricotta together with a salad and will definitely do it again. I guess one can even become more creative as to the herbs and spices one is using when mixing the Ricotta.. but for a first time - yes not bad at all !</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2hKWVgTj-V3BdL7PO49iuIqL_xWnl7N0QDGeK9bNkamE5ADNCRVIYYDx58tx4K7fkSSK7_LozDv3D3xyDKOW4YrM6czAMwdAa7XhRyfj8iKABVUfo0v1xhZC0ISwk-qwaA6QS-Y93OFIV/s1600/IMG_3888.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2hKWVgTj-V3BdL7PO49iuIqL_xWnl7N0QDGeK9bNkamE5ADNCRVIYYDx58tx4K7fkSSK7_LozDv3D3xyDKOW4YrM6czAMwdAa7XhRyfj8iKABVUfo0v1xhZC0ISwk-qwaA6QS-Y93OFIV/s400/IMG_3888.JPG" width="400" /></a></div><br />
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</div>Gaby866http://www.blogger.com/profile/10728898520085992993noreply@blogger.com0tag:blogger.com,1999:blog-8909916327477984945.post-5200067940269004072010-10-20T14:23:00.001+02:002010-10-27T10:18:33.137+02:00Thai Coleslaw<div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;">Having eaten this wonderful Thai inspired salad last Saturday at the Stellenbosch Slow Food Market, I went and got all the ingredients this morning and made a similar salad for lunch today. I read this recipe first at the Rawlicious recipe book. Its a whole bunch of grating here.. but definitely worthwhile the effort</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">The quantities given here is enough to invite 4 people for a lekka lunch :)</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9A17jR1OIRRseGyS76944DCVENTmXz_I28yKKLodrNeRIwYsLvJgOr2u9zQAiEEUfyy8HF-O4b7cTgq4pQuQEhyGK57cmwFLywHkrQOuPpoGgTZU2DhbCRxA91y4GGDZpWIfVM2KT1n8p/s1600/Thai+salad+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9A17jR1OIRRseGyS76944DCVENTmXz_I28yKKLodrNeRIwYsLvJgOr2u9zQAiEEUfyy8HF-O4b7cTgq4pQuQEhyGK57cmwFLywHkrQOuPpoGgTZU2DhbCRxA91y4GGDZpWIfVM2KT1n8p/s400/Thai+salad+1.jpg" width="400" /></a></div><br />
<div style="font-family: "Trebuchet MS",sans-serif;">2 c red cabbage grated</div><div style="font-family: "Trebuchet MS",sans-serif;">2 c green cabbage grated</div><div style="font-family: "Trebuchet MS",sans-serif;">2 c carrots grated</div><div style="font-family: "Trebuchet MS",sans-serif;">2 c courgettes grated</div><div style="font-family: "Trebuchet MS",sans-serif;">1 med red onion (chopped)</div><div style="font-family: "Trebuchet MS",sans-serif;">4 spring onions sliced</div><div style="font-family: "Trebuchet MS",sans-serif;">1 c loosely packed coriander</div><div style="font-family: "Trebuchet MS",sans-serif;">handful cashews</div><div style="font-family: "Trebuchet MS",sans-serif;">handful roasted nu-seeds</div><div style="font-family: "Trebuchet MS",sans-serif;">2 Tbsp sesame seeds (should have been black ones, but didn't have)</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Thai Salad Dressing </b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">The following goes into your blender:</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">1 red pepper</div><div style="font-family: "Trebuchet MS",sans-serif;">1 c olive oil ( I used 1/2 cup)</div><div style="font-family: "Trebuchet MS",sans-serif;">1 heaped tsp chilli flakes</div><div style="font-family: "Trebuchet MS",sans-serif;">Juice of 1 lemon</div><div style="font-family: "Trebuchet MS",sans-serif;">3 tbsp rice vinegar</div><div style="font-family: "Trebuchet MS",sans-serif;">3 tbsp tamarind paste</div><div style="font-family: "Trebuchet MS",sans-serif;">3 tbsp soy sauce</div><div style="font-family: "Trebuchet MS",sans-serif;">2 tbsp honey ( I used Advantage artificial sweetener)</div><div style="font-family: "Trebuchet MS",sans-serif;">3 garlic cloves</div><div style="font-family: "Trebuchet MS",sans-serif;">3 cm fresh ginger</div><div style="font-family: "Trebuchet MS",sans-serif;">1 tsp curry powder</div><div style="font-family: "Trebuchet MS",sans-serif;">1 tbsp coriander</div><div style="font-family: "Trebuchet MS",sans-serif;">salt to taste</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">I know it sounds like a big mission with all these ingredients.. but just chucking them directly into your blender is really not to much of a bother.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">This makes a lots of dressing and you won't even have to use it all at once. It keeps in the fridge for a long time and you can use it in other salads as well.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">For lunch I weighed 150 g of this salad and accompanied it with 90 g of smoked snoek.. Delicious and really filling !</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZvYZB-WBhVoDT50EoDQrMmvaT0dYE1PrBXZXCJWvgF7SMGYYVoPUih4f7yLQsd-ctumubYGn1DUag-4-hrMk7bu2p4VCONNKr8OqD5HAwrlHEtlA5XR5PkWcLnLNhh94MUiue1IRkA9t3/s1600/Thai+salad+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZvYZB-WBhVoDT50EoDQrMmvaT0dYE1PrBXZXCJWvgF7SMGYYVoPUih4f7yLQsd-ctumubYGn1DUag-4-hrMk7bu2p4VCONNKr8OqD5HAwrlHEtlA5XR5PkWcLnLNhh94MUiue1IRkA9t3/s400/Thai+salad+2.jpg" width="400" /></a></div>Gaby866http://www.blogger.com/profile/10728898520085992993noreply@blogger.com2tag:blogger.com,1999:blog-8909916327477984945.post-89335860332263341672010-10-18T22:24:00.001+02:002010-10-27T10:18:08.407+02:00Flame Tarte / Tarte Flambe<div style="font-family: "Trebuchet MS",sans-serif;">Am not sure the exact way to translate a Flammkuechli, which is a sort of very thin pizza covered traditionally with creme fraiche, bacon and onions. Its the typical pub type of food in Southern Germany and the Alsace (where I originate from ). I have seen them done here at the Stellenbosch Saturday food market in a slightly different way with rocket and Parma ham which is also delicious.. If you have a pizza tray on your Weber it is also perfect for a quick snack when doing a braai</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ-c4apcnGQuG8Hh5i7bYNNkquwHnR8yPgFv6zVmrluJSEnOBfpxEQVzYrHNsUp0DNp6mY2J_gF2w8WpB83NCUXVpYz8cmkYuMTes_XoQBsp-MRvQgnXJrVfBvwzxXzsjIq1kWn74zg6gP/s1600/flamm+read.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ-c4apcnGQuG8Hh5i7bYNNkquwHnR8yPgFv6zVmrluJSEnOBfpxEQVzYrHNsUp0DNp6mY2J_gF2w8WpB83NCUXVpYz8cmkYuMTes_XoQBsp-MRvQgnXJrVfBvwzxXzsjIq1kWn74zg6gP/s1600/flamm+read.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ-c4apcnGQuG8Hh5i7bYNNkquwHnR8yPgFv6zVmrluJSEnOBfpxEQVzYrHNsUp0DNp6mY2J_gF2w8WpB83NCUXVpYz8cmkYuMTes_XoQBsp-MRvQgnXJrVfBvwzxXzsjIq1kWn74zg6gP/s640/flamm+read.jpg" width="480" /></a></div><br />
<ul style="font-family: "Trebuchet MS",sans-serif;"><li>250 g flour</li>
<li>3 Tsp Canola oil </li>
<li>150 ml water</li>
<li>Salt</li>
<li> </li>
<li>200 g Crème fraîche</li>
<li>150 ml Sour Crème</li>
<li> </li>
<li>Sprinkle of Nutmeg</li>
<li>150 g Bacon sliced into small pieces</li>
<li>450 g thinnly sliced Onions</li>
<li>Some chopped chives</li>
<li>Baking paper</li>
</ul><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Heat oven to 250 deg C</div><div style="font-family: "Trebuchet MS",sans-serif;">Mix flour, oil, water and salt to a smooth dough ( must not be sticky) and roll out to the size of your baking tray not thicker than 2mm. ( you will get about 3 out of the amount of mix)</div><div style="font-family: "Trebuchet MS",sans-serif;">Line the baking tray with baking paper and transfer the rolled out dough carefully.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Mix the Crème Fraiche and Sour Crème and paint the dough all over.</div><div style="font-family: "Trebuchet MS",sans-serif;">Add the Bacon and Onions and some Nutmeg.</div><div style="font-family: "Trebuchet MS",sans-serif;">Bake for 10 minutes or until the edges turn slightly brown.</div><div style="font-family: "Trebuchet MS",sans-serif;">Sprinkle with a few chives and enjoy !</div>Gaby866http://www.blogger.com/profile/10728898520085992993noreply@blogger.com2tag:blogger.com,1999:blog-8909916327477984945.post-79237440788999158612010-10-16T10:28:00.003+02:002010-10-27T10:17:02.499+02:00Salmon & Steamed Vegies<div class="clr post">Its nearly been a week this going on hopefully the very last strict no cheat diet. It was easy, yes really easy. No hunger at all ( guess cause my brain is in the right place :) . They say that the first 4 weeks is the hardest of re-adjustments. Well ... I am trying to make it as attractive as I possibly can by having lots of choices and different flavours and this seems to be the key to success.<br />
<br />
Last night I a lot of different vegies, layed them out in my bamboo steamer ( also added some cucumber which is a "free" vegie and I absolutely adore as a cooked one especially sprinkled with some fresh Dill). Total weight of all these vegies in the pic below was 150 g. Then I seared 150 g of salmon smeared with a bit of crushed ginger and covered with roasted sesame seeds and lemon juice. Added a few preserved chilli and lemon pieces and chucked in for good measure some fresh peas ( just for colour). And you know what?????? It tased devine ! Steamed vegies in a bamboo basket keeps the flavour of each different veg separate and one does not even need loads of salt.<br />
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Now I just need to get through without a cheat to Monday when I have to get onto That ! scale :) and here I am now off to the Stellenbosch Food Market :) yep sucker for punishment I guess.. but I have to get some of those seedlings which they sell there.<br />
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Have a great weekend all<br />
<br />
xox<br />
<br />
<img alt="" height="360" src="http://albums.24.com/DisplayImage.aspx?id=9309fdb3-68c9-40f4-9aa6-6d9e15671d2d&t=m" style="display: block; margin-left: auto; margin-right: auto;" width="500" /></div>Gaby866http://www.blogger.com/profile/10728898520085992993noreply@blogger.com0tag:blogger.com,1999:blog-8909916327477984945.post-18896380688691043362010-10-13T14:54:00.001+02:002010-10-27T10:16:38.609+02:00Swiss Christmas Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX66HAgCtYWNXRE6dUUNs47bMg6kNdM9vkGlRR-mHl1UPxZyn33FlOqINhQ1TZZOD0zIcyvbY4Siw0zBdm3Khh1QKUOmUr_QuJXOdA00wreKZh5dPT_9h8tPk44wAwivzUxcH42-9FB_ac/s1600/swiss+Leckerli_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="font-family: "Trebuchet MS",sans-serif;">Tandy's challenge this week are cookies.:) Seeing that I am not baking at the moment, I still wanted to post some of my dearest childhood memories. I grew up just outside Basel /Switzerland. The 2 months before Christmas was always a hectic baking time at our home. My granny went into overdrive to bake the traditional Swiss Christmas cookies in ginormous quantities. I have rewritten 3 of her most famous recipes for this first posting and will do another 3 next time. I sourced the photographs of the internet. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><h2 align="center" style="text-align: center;">Basler Leckerli (Basel cookies)</h2><h2 style="text-align: center;"><span style="font-size: small;">These are the very famous bisquits which are sold all year round in Basel here first the original recipe:)</span></h2><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkbx3ap_cv9cvkzqIAhKU5_iYBM9Nx2fq-DiI4LIn_wN1w6IdI8BsXDZja-AKi4hXCFAysVzf0xKAHzU21A7YcEvABV-bed4GwuF1xRtL5x3lHZrWQ7xeSiNDF3rm6zrbfkuTr_ryCI-hL/s1600/swiss+leckerli+text.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkbx3ap_cv9cvkzqIAhKU5_iYBM9Nx2fq-DiI4LIn_wN1w6IdI8BsXDZja-AKi4hXCFAysVzf0xKAHzU21A7YcEvABV-bed4GwuF1xRtL5x3lHZrWQ7xeSiNDF3rm6zrbfkuTr_ryCI-hL/s320/swiss+leckerli+text.jpg" width="320" /></a></div><h2 style="text-align: left;"><span style="font-size: small;"> </span> </h2><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX66HAgCtYWNXRE6dUUNs47bMg6kNdM9vkGlRR-mHl1UPxZyn33FlOqINhQ1TZZOD0zIcyvbY4Siw0zBdm3Khh1QKUOmUr_QuJXOdA00wreKZh5dPT_9h8tPk44wAwivzUxcH42-9FB_ac/s1600/swiss+Leckerli_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX66HAgCtYWNXRE6dUUNs47bMg6kNdM9vkGlRR-mHl1UPxZyn33FlOqINhQ1TZZOD0zIcyvbY4Siw0zBdm3Khh1QKUOmUr_QuJXOdA00wreKZh5dPT_9h8tPk44wAwivzUxcH42-9FB_ac/s320/swiss+Leckerli_1.jpg" width="320" /> </a></div><div class="MsoNoSpacing"><b><span style="font-family: "Tahoma","sans-serif";">Ingredients for two medium size baking sheets:</span></b></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Tahoma","sans-serif";">450 g honey </span></div><div class="MsoNoSpacing"><span style="font-family: "Tahoma","sans-serif";">300 g sugar </span></div><div class="MsoNoSpacing"><span style="font-family: "Tahoma","sans-serif";">1½ tbs cinnamon</span></div><div class="MsoNoSpacing"><span style="font-family: "Tahoma","sans-serif";">1 pinch of clove powder</span></div><div class="MsoNoSpacing"><span style="font-family: "Tahoma","sans-serif";">½ tsp of nutmeg</span></div><div class="MsoNoSpacing"><span style="font-family: "Tahoma","sans-serif";">100 g chopped candied orange peel</span></div><div class="MsoNoSpacing"><span style="font-family: "Tahoma","sans-serif";">100 g chopped candied lemon peel</span></div><div class="MsoNoSpacing"><span style="font-family: "Tahoma","sans-serif";">200 g ground almonds</span></div><div class="MsoNoSpacing"><span style="font-family: "Tahoma","sans-serif";">Grind skin of one lemon</span></div><div class="MsoNoSpacing"><span style="font-family: "Tahoma","sans-serif";">2 tbsp of kirsch</span></div><div class="MsoNoSpacing"><span style="font-family: "Tahoma","sans-serif";">600g flour</span></div><div class="MsoNoSpacing"><span style="font-family: "Tahoma","sans-serif";">1½ tsp baking powder</span></div><div class="MsoNoSpacing"><span style="font-family: "Tahoma","sans-serif";">150 g icing sugar</span></div><div class="MsoNoSpacing"><span style="font-family: "Tahoma","sans-serif";">3 to 5 tbsp water</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><b><span style="font-family: "Tahoma","sans-serif";">preparation:</span></b></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Tahoma","sans-serif";">Put honey, sugar, cinnamon, clove powder and nut meg in a pan, heat up slowly, then remove from stove.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Tahoma","sans-serif";">Add candied orange peel, candied lemon peel, almonds and grind skin of lemon, stir until mixed evenly.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Tahoma","sans-serif";">Add kirsch, flour and baking powder, knead on a table to form a soft dough.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Tahoma","sans-serif";">While the dough is still warm, roll it out on the back of two greased baking sheets approximately 5 mm (0.2 inches) thick.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Tahoma","sans-serif";">Let it rest for about 5 to 6 hours or over night in a dry place.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Tahoma","sans-serif";">Bake for about 15 to 20 minutes in the center of the pre-heated oven at 220 °C.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Tahoma","sans-serif";">Mix icing sugar and water, and paint the biscuits immediately.</span></div><div class="MsoNoSpacing"><span style="font-family: "Tahoma","sans-serif";">Cut off stale edges. Cut in small pieces (5 x 3 cm,) take them off the baking sheets and let them cool.</span></div><br />
<h4 style="text-align: center;"><span style="font-family: "Tahoma","sans-serif";"><span style="font-size: large;">Basler Brunsli </span></span></h4><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNnqaAmgNLHCQywOpnVi17QH5_JlLX9xd2_CkUKHeNeJaDPNnPRf0Q9Av9X0317lNeHLpfYjDsBV7QvKBbWV2eQrtQcuj7xzg6bWn3iwkauvk1_O3xEbwkkuTXDZCYeRYRpqn3-5TJvQof/s1600/swiss+Brunsli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNnqaAmgNLHCQywOpnVi17QH5_JlLX9xd2_CkUKHeNeJaDPNnPRf0Q9Av9X0317lNeHLpfYjDsBV7QvKBbWV2eQrtQcuj7xzg6bWn3iwkauvk1_O3xEbwkkuTXDZCYeRYRpqn3-5TJvQof/s320/swiss+Brunsli.jpg" width="320" /></a></div><b><span style="color: black; font-family: "Tahoma","sans-serif"; font-size: 11pt;">Ingredients</span></b><br />
<span style="color: black; font-family: "Tahoma","sans-serif"; font-size: 11pt;"> </span><br />
<span style="color: black; font-family: "Tahoma","sans-serif"; font-size: 11pt;">250g</span><span style="font-family: "Tahoma","sans-serif"; font-size: 11pt;"> good dark chocolate, 70%, chopped<br />
</span><span style="font-size: 11pt;">⅓</span><span style="font-family: "Tahoma","sans-serif"; font-size: 11pt;"> cup cocoa powder<br />
2 tsp cinnamon<br />
¼ tsp cloves<br />
2 egg whites<br />
¼ cup icing sugar<br />
3 cups ground almonds<br />
3 Tbsp Brandy or other<br />
Course sugar for sprinkling (about ¼ cup)</span><br />
<br />
<span style="font-family: "Tahoma","sans-serif"; font-size: 11pt;"><b>Preparation </b></span><br />
<br />
<span style="font-family: "Tahoma","sans-serif"; font-size: 11pt;">- blend the chocolate, cocoa and spices in a food processor until finely ground</span><br />
<span style="font-family: "Tahoma","sans-serif"; font-size: 11pt;">- add almonds and mix well</span><br />
<br />
<span style="font-family: "Tahoma","sans-serif"; font-size: 11pt;">- in a large bowl, whip the eggwhites until frothy. Add the icing sugar in two batches, whipping well between additions, until firm peaks form</span><br />
<br />
<span style="font-family: "Tahoma","sans-serif"; font-size: 11pt;">- fold in the chocolate-almond mix and the brandy</span><br />
<br />
<span style="font-family: "Tahoma","sans-serif"; font-size: 11pt;">- form into two logs, wrap in plastic and freeze for at least 30 mins</span><br />
<br />
<span style="font-family: "Tahoma","sans-serif"; font-size: 11pt;">- preheat the oven to 170 deg C</span><br />
<span style="font-family: "Tahoma","sans-serif"; font-size: 11pt;">- working with one batch of dough at a time, sprinkle your pastry board with sugar and roll dough out carefully over sugar until 1cm thick. Cut shapes (traditionally 2″ hearts are used) and place on a cookie tray. </span><br />
<span style="font-family: "Tahoma","sans-serif"; font-size: 11pt;">Sprinkle each cookie with sugar crystals, pressing slightly on each cookie to embed the sugar a little.</span><br />
<span style="font-family: "Tahoma","sans-serif"; font-size: 11pt;">- bake in the oven for 18 – 20 mins</span><br />
<br />
<br />
<div class="MsoNormal" style="text-align: center;"><b><span style="font-family: "Tahoma","sans-serif"; font-size: 16pt; line-height: 115%;">Zimt Sterne (Cinnamon Stars)</span></b></div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal" style="text-align: center;"><b><span style="font-family: "Tahoma","sans-serif"; font-size: 16pt; line-height: 115%;"><br />
</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCZ_tw9NqQuS8yn2MfOJyl9KG1ObVgFgZ_eB6dxvNLz-DFUbwQKvV4mbTaAdCARP7rAT3TFxb_MXfIwWLaegSKhM5Rh8O5ljsWRoZX-jXTLWYBQ9Y2fxa_YOcrWgjlg4wwTCILRSDQ8l7Z/s1600/swiss+zimtsterne+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCZ_tw9NqQuS8yn2MfOJyl9KG1ObVgFgZ_eB6dxvNLz-DFUbwQKvV4mbTaAdCARP7rAT3TFxb_MXfIwWLaegSKhM5Rh8O5ljsWRoZX-jXTLWYBQ9Y2fxa_YOcrWgjlg4wwTCILRSDQ8l7Z/s320/swiss+zimtsterne+2.jpg" width="320" /></a></div><br />
<div class="MsoNormal" style="text-align: center;"><b><span style="font-family: "Tahoma","sans-serif"; font-size: 16pt; line-height: 115%;"></span></b></div><br />
<div class="MsoNormal" style="text-align: center;"><b><span style="font-family: "Tahoma","sans-serif"; font-size: 16pt; line-height: 115%;"></span></b></div><div class="MsoNormal" style="text-align: center;"><br />
</div><div style="text-align: center;"></div><div class="MsoNoSpacing"><b><span style="font-family: "Tahoma","sans-serif"; font-size: 12pt;">Ingredients for approximately 50 cookies (depending on the size of a single cookie):</span></b></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Tahoma","sans-serif";">3 fresh egg whites</span></div><div class="MsoNoSpacing"><span style="font-family: "Tahoma","sans-serif";">1 pinch of salt</span></div><div class="MsoNoSpacing"><span style="font-family: "Tahoma","sans-serif";">250 g icing sugar sugar</span></div><div class="MsoNoSpacing"><span style="font-family: "Tahoma","sans-serif";">1½ tbsp cinnamon</span></div><div class="MsoNoSpacing"><span style="font-family: "Tahoma","sans-serif";">½ tbsp kirsch or lemon juice</span></div><div class="MsoNoSpacing"><span style="font-family: "Tahoma","sans-serif";">350 g ground almonds</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><b><span style="font-family: "Tahoma","sans-serif"; font-size: 12pt;">Preparation:</span></b></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Tahoma","sans-serif";">Stir white of egg and salt in a bowl until it is real stiff.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Tahoma","sans-serif";">Add icing sugar, stir until ingredients are evenly distributed. Put ½ cup aside for the icing.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Tahoma","sans-serif";">Add cinnamon, kirsch (or lemon juice) and almonds, knead to a soft dough.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Tahoma","sans-serif";">Roll out dough on a flat surface (it should be slightly covered with sugar), approximately 7 mm thick.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Tahoma","sans-serif";">Cut out stars or other shapes and put them on a baking sheet covered with baking paper.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Tahoma","sans-serif";">Let them rest for about 5 to 6 hours or over night in a dry place.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Tahoma","sans-serif";">Carefully paint the cookies with the frosting set aside in step 2.</span></div><div class="MsoNoSpacing"><span style="font-family: "Tahoma","sans-serif";">Bake for about 3 to 5 minutes in the center of the pre-heated oven at 250 °C .</span></div><div class="MsoNoSpacing"><span style="font-family: "Tahoma","sans-serif";">Let cool completely before serving.</span></div><br />
<div style="text-align: left;"></div>Gaby866http://www.blogger.com/profile/10728898520085992993noreply@blogger.com7tag:blogger.com,1999:blog-8909916327477984945.post-55868501292435137992010-10-13T12:37:00.003+02:002010-10-27T10:15:55.547+02:00Skinny SnackBeing on "The Diet" :) here is another snack that is low low fat and high in protein... |Very simple roasted Pumkin Seeds<br />
<br />
<img alt="" src="http://albums.24.com/DisplayImage.aspx?id=a92703ef-f275-4b6c-a54d-2deabe3b17f1&t=m" style="display: block; margin-left: auto; margin-right: auto;" /><br />
<br />
<b>How to :</b><br />
<br />
Heat a heave bottom frying pan , chuck in the pumkin seeds, turn them over and over until they are nicely roasted. Don't just let them sit or they will burn..<br />
<br />
Once they are roasted add quite a bit of cinnamon and let the flavour grow while the seeds are very hot still.<br />
Take off the stove, cool down and then add Salt and either Xyletol or in my case I use Advantage which is also Aspertame free.<br />
<br />
Eating pumkin seeds is also brilliant to preven pancreatic cancer I am told...Gaby866http://www.blogger.com/profile/10728898520085992993noreply@blogger.com0tag:blogger.com,1999:blog-8909916327477984945.post-61736477813820154022010-10-12T18:12:00.001+02:002010-10-27T10:14:31.802+02:00Potato SaladWhen downloading some pics just now to do a skinny snack recipe, I found I still had my favourite potato salad on here. I guess I cannot let it go to waste.. so today I'll post the salad and the skinny snack tomorrow..<br />
<br />
I normally find potato salads very stodgy if it is just made with potatoes and mayonnaise.. I do however love potatoes and have made "my" version of this salad since the year dot ...... its light and fresh and NOT stodgy :)<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5TYgJA4AjN-Mh5jIU3S3mgzsMrVzITkIgvKsOElBVfxv4E5O7DhsAyHeoMs6fqX0iz87ypTjywt4zU3Xu05hk8BdqmNcgpGp71XLVdXnZdXMS9Fu9EJptSmZHXolz72DxR-k2E7ZDLd-X/s1600/potato+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5TYgJA4AjN-Mh5jIU3S3mgzsMrVzITkIgvKsOElBVfxv4E5O7DhsAyHeoMs6fqX0iz87ypTjywt4zU3Xu05hk8BdqmNcgpGp71XLVdXnZdXMS9Fu9EJptSmZHXolz72DxR-k2E7ZDLd-X/s320/potato+salad.jpg" width="320" /></a></div><br />
<br />
<br />
<br />
<b>Ingredients:</b><br />
<br />
Woolies Mediteranean potatoes about 1 kg<br />
not too soft boiled and cut into slices. They must still<br />
be a bit warm when you make the salad<br />
<br />
English cucumber - 1/2 of a big one very finely sliced<br />
<br />
2 red onions finely sliced<br />
<br />
6 hard boiled eggs in 1/4<br />
<br />
chives chopped<br />
<br />
If too lazy to do home-made mayonnaise, use Hellmans<br />
and mix with a gluck of olive oil, white balsamic, 1 tbsp Dijon<br />
mustard, juice of 1 lemon plus salt & pepper.<br />
<br />
Mix all together and do not put into fridge before serving.<br />
<br />
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<div style="text-align: center;"><a href="http://albums.24.com/DisplayImage.aspx?id=3059a374-0a96-492b-a870-c4fe99e8fd12&t=m" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
</a></div>Gaby866http://www.blogger.com/profile/10728898520085992993noreply@blogger.com0tag:blogger.com,1999:blog-8909916327477984945.post-41824744286828608482010-10-10T11:15:00.002+02:002010-10-27T10:14:05.326+02:00Roasted Chickpeas with Moroccan Spices<div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">See...! it does not always have to be potato chips or tacos...:)</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><span style="font-family: Verdana,sans-serif; font-size: small;">These little gems are delicious and certainly satisfy the graving for a spice snack in between...</span>.<br />
<br />
<img alt="" height="500" src="http://albums.24.com/DisplayImage.aspx?id=db66ca2f-6887-418a-97c2-831dd8e85883&t=m" style="display: block; margin-left: auto; margin-right: auto;" width="498" /><br />
<div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 400g tin of chickpeas <br />
1 Tbsp olive oil</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b>FOR THE MOROCCAN SPICE MIX</b>:</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
2 tsp ground cumin<br />
1 tsp ground coriander<br />
1/2 tsp chili powder <br />
1/2 tsp sweet paprika<br />
1/2 tsp ground cinnamon<br />
1/4 tsp ground allspice<br />
1/4 tsp ground ginger<br />
1/8 tsp smoked paprika</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1/2 tsp sugar</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><div style="text-align: justify;"><span style="font-size: small;">Preheat oven to 180C. </span></div><div style="text-align: justify;"><span style="font-size: small;"><br />
</span></div><div style="text-align: justify;"><span style="font-size: small;">Drain the chickpeas into a colander and rinse well with cold water until no more foam appears. Let beans drain for 5-10 minutes, then pat dry with a cloth or paper towel if they still look wet.</span></div><div style="text-align: justify;"><span style="font-size: small;"><br />
</span></div><div style="text-align: justify;"><span style="font-size: small;">While the chickpeas drain, make the spice mix. (The recipe makes far more than you need, but you can store it in an airtight container for other uses.)</span></div></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Toss beans with olive oil and seasonings and lay out on a parchment-lined baking sheet.</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Roast for about 45 minutes stirring every 15 minutes so they don't burn and cook evenly.</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Check for doneness (they should be crunchy and not soft at all) and put back into the oven for 5 minute intervals if they are not ready).</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">They are also amazing when added to a salad. I often add Dukkha to a salad.. but these give a wonderful crunch!</span></div>Gaby866http://www.blogger.com/profile/10728898520085992993noreply@blogger.com2tag:blogger.com,1999:blog-8909916327477984945.post-42211703834320848902010-10-07T09:09:00.003+02:002010-10-27T10:13:29.941+02:00Boozy Semi FredoI've been wanting to post this recipe for a long time now. Never having had a chance to make it I don't have a photo.. and seeing that I am about to embark of this more healthy sort of life style, I won't be making semi fredo for a while :)<br />
Semi fredo is a sort of a creamy dessert that is frozen and can be adapted to whatever flavour or shape you can imagine. The basis always remains the same as in Plain Vanilla :)<br />
This particular one stems from my Swiss/French granny and is a perfect dinner party boozy, delectable piece of culinairy heaven !<br />
<br />
Ingredient:<br />
<br />
6 large eggs<br />
200 g dark chocolate<br />
200 g ground hazelnuts<br />
1 cup castor sugar<br />
1 Tbsp Nomu Vanilla paste<br />
2 bakkies cream<br />
2 tots of Kirsch or Brandy or Rum<br />
<br />
Separate the eggs<br />
Grate the chocolate on a coarse grater<br />
Add the ground hazelnuts, vanilla paste and Kirsch and let this mix rest in fridge for about 30 minutes for the flavours to intermingle.<br />
Beat the egg yolks and sugar until light and fluffy.<br />
Beat the egg whites until still<br />
Beat the cream until stiff as well ( I know a lot of beating going on here ...:)<br />
<br />
To assemble this gorgeous pud it goes like this:<br />
<br />
First gently ( no more beating from now on Only Gently does it !) mix the egg and sugar mix under the choc/hazelnut mix.<br />
Then fold in the cream (again gently in order not to let the air out !!!) and then even more gently ( I am now grinning a bit here) the stiff egg whites. Voila ! all done.<br />
<br />
In Winter you can serve this cream as is for total and utter comfort dessert. In Summer you serve it as semi fredo. A nice way to do this is to either line a straight glass with baking paper to stand free about an inch above the glass, fill the cream and freeze for 6 hours. Before serving remove the paper and decorate a bit maybe with some raspberries on top. Another idea is to make a "bomb" by lining a round bowl with cling wrap , fill with cream, freeze and after removing from freezer arrange and decorate on a big plate.<br />
<br />
That's it folks ! try it .. and if you don't like chocolate and booze, use berries (some mushed and some whole). As I said.. the base of a vanilla cream always remains the same.Gaby866http://www.blogger.com/profile/10728898520085992993noreply@blogger.com0