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Mar(ch)tini time!

9 Mar

Classic martini (photography by Tasha Seccombe)

Summer’s officially over and we’re marveling in the milder weather and muted tones of March. However, I’m not quite ready yet for steamy hot chocolates and mulled wine, so let’s celebrate this beautiful new season with a range of colourful martinis (sporting Poetry‘s range of beautiful glassware, of course) – from the bold and classic to something a little more playful.

With all the beautiful olive and berry colours in Poetry‘s stores at the moment, these martinis fit right in. Adjust the strength of the alcohol according to your preference. Some prefer their martinis with minimal dilution, others can only enjoy it over lots of ice and with a little added juice or soda.

Classic martini

This one is stirred, not shaken, to preserve the translucency of the gin and dry vermouth. I serve it with one green olive, no twist (lemon), no brine (not dirty).

  • ice
  • 2 parts gin (or vodka)
  • 1 part dry vermouth
  • 1 green olive

Fill a cocktail shaker half full with ice blocks. Add the gin and vermouth, then use a long spoon to stir for 30 seconds. Strain into a chilled glass and add a olive. Serve immediately.

Dirty martini on the rocks with extra olives (photography by Tasha Seccombe)

Dirty martini on the rocks with extra olives

This martini will put you straight into party mode! Shaking it results in a beautiful almost light green icy coloured drink, and the brine adds just the right amount of salty flavour that works so well with the bitterness of the gin. The extra ice makes it less intimidating to drink, and the extra olives provide you with a snack while you’re sipping.

  • ice
  • 2 parts gin
  • 1 part vermouth
  • 1/2 part olive brine
  • ice, to serve
  • thin strip of lemon rind, to serve
  • pitted green olives on a skewer, to serve

Fill a cocktail shaker half full with ice blocks. Add the gin and vermouth, then close the shaker and shake vigorously for at least 10 seconds. Strain into a glass filled with extra ice. Add the lemon twist and olive skewers. Serve immediately.

Black and blue martini with lemonade and thyme (photography by Tasha Seccombe)

Black and blue martini with lemonade and thyme

If you’re not into the boldness of straight-up martinis, this one with black- and blueberries might tickle your fancy. It’s a little milder, a little sweeter and even a little tinge of pink! The thyme adds a lovely fragrance to the drink.

  • ice
  • 2 parts gin/vodka
  • 1 part vermouth
  • 1 blackberry, bruised
  • a few blueberries, bruised
  • 1 sprig of thyme (plus more for serving)
  • ice cold lemonade, to top up with

Fill a cocktail shaker half full with ice blocks. Add the gin, vermouth, blackberry, blueberries and thyme. Shake vigorously for at least 10 seconds. Strain into a glass, then top up with lemonade to taste. Garnish with more berries and a sprig of thyme. Serve immediately.

Red martini with bitters (photography by Tasha Seccombe)

Red martini with bitters

This fruity cocktail is stunning to look at, fruity with the extra juice added, yet it still has that martini twang in the background. A dash of bitters adds depth of flavour.

  • 2 parts gin/vodka
  • 1 part vermouth
  • ice cold berry juice (I used cranberry), to top up with
  • ice, to serve
  • raspberries, to serve
  • a dash of bitters

Fill a glass half full with ice blocks. Add the gin & vermouth. Top up with juice. Garnish with berries and a dash of bitters. Serve immediately.

Note: This post was written for Poetry Stores. Find featured glassware, homeware, linen and clothing online at www.poetrystores.co.za.

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No-churn fruity frozen yoghurt

28 Feb

Melon and strawberry frozen yoghurt in sugar cones (photography by Tasha Seccombe)

If there’s one dessert that everyone loves in the hotter months, it’s ice cream. Dreamy cones of delicious, ice cold creaminess. Unfortunately most ice creams are quite rich in calories (because good ice cream really needs lots of cream) and sugar. If you’ve ever tried making your own, you probably know that a proper home-made custard in a proper churner works best. But very few of us has ice cream churners at home, and very few of us will take the time to make a custard from scratch to start with – it can be quite intimidating. Although I have to mention: the end result totally justifies the effort.

So what’s the alternative? If you really want to enjoy a homemade cold treat with half the effort and more than half the kilojoules, try this: an easy frozen yoghurt made from freshly frozen chunks of banana and other fruit, double cream yoghurt and honey. Whizzed in a food processor (or blender). That’s it.

I’ve seen various versions of this mixture all over the internet, but the basics stay the same. Cut fresh banana and fruit into smallish chunks, freeze in a single layer, pop into your processor with the yoghurt and honey, and give it a whiz. The banana is essential as it provides the smooth, thick texture that we all associate with proper ice cream. It’s all natural, it’s beautiful, and it tastes delicious.

It’s not too difficult to make frozen yoghurt at home. You just need a food processor. (photography by Tasha Seccombe)

Ingredients: (makes about 1 liter)

  • 2 medium-small bananas (peeled and cut into bite-size chunks)
  • roughly 400 g ripe strawberries, stalks removed and cut into chunks (or ripe paw-paw or other soft fruit of your choice, peeled and cut into chunks)
  • 500 g double cream yoghurt
  • 1/4 cup honey (adjust to taste)

Method:

  1. Place the banana and fruit on a small tray in a single layer. Freeze for 2-3 hours.
  2. Place half the frozen fruit with the yoghurt and honey in a food processor. Process until the mixture is smooth and thick, then add the rest of the fruit and blend. It should resemble soft serve consistency. Taste and add more honey if needed.
  3. Place in a plastic container with lid, then refreeze for at least 3 hours until ready to serve.

Note: If your food processor is struggling to process the frozen chunks, start by adding a few chunks at a time with the yoghurt, continuing until all the fruit is mixed. A stronger machine works easier.

PS: Frozen fruit that have spent more than 3 hours in the freezer might become very hard to process with regular smaller machines. Leave them out of the freezer for 15 minutes before processing.

My Top 5 Budget-Beating Dinner Recipes

20 Feb

While most of us are still recovering from a spendalicious festive season, this not-so-new year is already heading for March at the speed of light. And with Valentines Day and all its treats past us, you might be one of many South Africans scanning the internet for recipes that won’t break the bank.

I’ve rounded up my top 5 budget-beating dinner recipes to make life a little easier for all of us. Because sometimes we just need a little inspiration to get ahead of the game. More money in your pocket to spend on the necessities, less stress worrying about what to cook for the people at home.

Portuguese sardines and roasted tomatoes on toasted ciabatta (photography by Tasha Seccombe, styling by Nicola Pretorius)

  1. Sardines and roasted tomatoes on toast – a humble can of sardines can be so comforting. Pair it with some roasted tomatoes and a slice or two of your favourite ciabatta and you have a gourmet open sarmie packed with flavour.

    Crispy crumbed chicken strips with lemon juice & honey mustard mayo (photography by Tasha Seccombe, styling by Nicola Pretorius)

  2. Crumbed wholegrain paprika chicken strips – breadcrumbs, egg and chicken breasts can go a long way with this super tasty recipe. It’s a crowd favourite for adults and kids alike, and one of my go-to economic mid-week meals.

    The ultimate deep fried onion rings with a spicy tomato ketchup (photography by Tasha Seccombe)

  3. Ultimate deep-fried onion rings – this is the best way to turn a humble onion into a rock star. And you’d be surprised at how many mouths an onion can feed – even meat-hungry mouths! Serve with shop-bought tomato sauce or mayo if you’re not keen on making the home-made ketchup in the recipe.

    Garlic pitas with double-cream tzatziki (photograph by Tasha Seccombe)

  4. Garlic pitas with double cream tzatziki – the Greeks know best when it comes to garlic, trust me. These delicious garlic pitas are absolutely scrumptious, especially dipped into a creamy (not watery), minted home-made tzatziki. Meatless Mondays, here we come!

    Fresh linguine with basil & cashew pesto, mixed tomatoes and fior di latte.

  5. Spaghetti or linguini with basil pesto – these days you can find a packet of pasta for less than R10.00 at most supermarkets. Add a dollop of (shop-bought or home-made) pesto and a drizzle of olive oil and you’re smiling! If you want to be fancy and if you have extra budget, add slivers of fior di latte and sliced baby tomatoes or some shredded chicken.

This post was written in association with Hippo household insurance. Check out their choices for budget-beating dinners.

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Fresh Feasting with Pork 360: Pork & Pineapple Burgers with Herb Mayo

9 Jan

Pork & pineapple burger with coriander mayo (photography by Tasha Seccombe)

If you love great burgers, you’re in for a treat. Making patties out of great quality pork mince results in a much softer patty than ground beef, delivering a really awesome texture that’s almost marrow-like. They’re seasoned with smoked paprika and ginger, paired with a slice of grilled fresh pineapple and topped with a dollop of creamy coriander mayo. Add some crispy iceberg lettuce and a buttery, golden, toasted sesame bun. This might be one of the best tasting burgers I’ve ever made.

This recipe is the last in a series of six that I’ve developed in association with Pork 360. It’s a quality assurance and traceability certification – a guarantee to both the consumer and retailing sector that the producer has a consistent production process that complies with minimum standards and ensures high-quality pork. The Pork 360 projects takes place under the guidance of the South African Pork Producers Association (SAPPO). Watch their video for more info.

In a nutshell: it’s pork you can trust!

You will find all of the listed ingredients at your local Food Lover’s Market. Look out for the Pork 360 mark/logo on the pork products.

Pork burger with grilled pineapple, crispy lettuce and creamy herb mayo (photography by Tasha Seccombe)

Ingredients: (makes 4)

  • 600-700 g pork mince
  • salt & pepper
  • 5 ml smoked paprika
  • 15 ml fresh ginger, finely grated
  • 1/2 small onion, coarsely grated
  • for the herb mayo:
    • 1 cup creamy mayonnaise
    • a handful fresh coriander, finely chopped
    • a squirt lemon juice
  • 4 sesame burger buns, halved and buttered
  • 4 large iceberg lettuce leaves, washed & drained
  • 30 ml olive oil
  • 4 slices fresh pineapple

Method:

  1. For the patties: In a mixing bowl, add the pork and season generously with salt & freshly ground black pepper. Add the smoked paprika, ginger and onion and mix well using clean hands (or a fork, if you prefer). Divide the mixture into four and shape into flat disks. I like placing them on pieces of grease-proof baking paper for an easy transfer to the pan later. Always remember that meat will shrink and pulls to its center in the pan, so make each pattie a little wider and flatter than you think you should. Set aside.
  2. For the herb mayo: mix the mayonnaise, coriander and lemon juice together with a fork (for a smooth result, process in a food processor). Set aside.
  3. Toast the buttered insides of the buns in a hot pan until golden and crunchy. Transfer to plates, then top the bottom halves with lettuce.
  4. Add olive oil to the hot pan and fry the patties on both sides until golden brown and cooked. Remove from the pan to rest while you fry the pineapple.
  5. In the same pan, quickly fry the pineapple slices in a very hot pan until charred on either side.
  6. Place the rested patties on top of the lettuce, then top with a slice of fried pineapple and a dollop of herb mayo. Place the sesame bun halves on top. Serve immediately with or without fries.

Note: the patties firm up quite a bit when cooked, so don’t worry about adding an egg to the mixture – it’s not needed.

Pink iced tea

15 Dec

tpbtff_icedtea_01My sister has two boys aged 8 and 10. They live on a farm and she is very consistent in providing them with nutritious, balanced, delicious meals every day (unlike most of us, although we have the best intentions). After realising that they were going through about 3 litres of apple juice per day (these boys get super thirsty from playing outside in their big yard all afternoon), she decided to try her hand at making iced tea for them instead.

In the beginning they missed their daily dose of juice (always mixed with water), but after a few days they took to the iced tea like ducks to water. She sweetened the tea lightly with honey and sometimes added a few aromatics and infusions like cinnamon stick or fresh prunes. Upon visiting them, we also enjoyed the iced tea and it now is a staple in my home and when I cater for functions.

Although my sister makes many different versions of iced tea, I want to introduce you to the prettiest pinkest one – in line with one of the Pantone colours of 2016: rose quartz. It is made with Woolworths’s Pick-Me-Up Cranberry Cinnamon & Apple Tea – I use about 4 teabags on 5 litres of water.

You can brew it on the stove top in a large pot, then add a few fresh slices of cucumber, grapefruit or mint when it has cooled down. Remember to only add honey when the tea is lukewarm and not while it is boiling hot. But if you’re adding sugar as a sweetener you can add it at any stage – easier to dissolve while the tea is hot.

Use any tea that you like – rooibos (for a deep orange tea that is caffeine free), honeybush, early grey, green tea – the possibilities are endless. The tea will last in your fridge for at least 3 days.

Ingredients: (makes 5 liters)

  • 5 litres fresh water
  • at least 4 tea bags  – I’ve used Woolworths’s Pick-Me-Up Cranberry Cinnamon & Apple Tea (use any tea that you love if you don’t specifically want pink tea)
  • honey or sugar, to taste
  • sliced grapefruit, as garnish
  • ice, to serve

Method:

  1. Pour the water in a large pot, add the tea bags and cover with a lid. Bring to a boil, then simmer for 5 minutes.
  2. Remove from the heat, then let it stand to infuse until it reaches room temperature. If you are using sugar to sweeten, add it now and stir to dissolve. If you are using honey to sweeten, add it when the tea is luke warm and stir well.
  3. Pour into containers (large glass jars or bottles work well), screw lids on and refrigerate.
  4. Serve cold, with grapefruit/lemon/cucumber/mint and lots of ice.

A Timeless Festive Dinner with Poetry Stores

9 Dec

The new Noir homeware range from Poetry Stores with recipes from the book "The Story of a House" (photography by Tasha Seccombe)

The new Noir homeware range from Poetry Stores with recipes from the book “The Story of a House” (photography by Tasha Seccombe)

If you like adding a touch of drama to your festive table this December, don’t miss out on the new black homeware range available from Poetry Stores, Noir, imported from Portugal. It is simply breathtaking and the perfect choice to pair with a few gold accessories.

I’ve had the pleasure of creating a timeless festive dinner spread in collaboration with Poetry Stores using these beautiful pieces of homeware and three recipes from the stunning book The Story of a House – Fables and Feasts from La Creuzette by Louis Jansen van Vuuren & Hardy Olivier. Most of the recipes are French-inspired and perfect for entertaining a crowd for a grand occasion.

Here are three of Louis and Hardy’s recipes from their book, fit for royalty:

Salmon tartare from the book “The Story of a House” (photography by Tasha Seccombe)

Salmon Tartare (serves 4)

  • 480 g smoked salmon, cut into 1 cm cubes
  • 80 g cucumber, diced
  • 80 g radish, diced
  • a large pinch of toasted sesame seeds
  • a large pinch of chopped pink peppercorns
  • 120 g Granny Smith apple, diced
  • fresh mint, chopped (optional)

For the vinaigrette:

  • 100 ml apple cider vinegar
  • 150 ml sesame oil
  • juice of 2 large lemons
  • freshly ground salt & pepper

Mix all the ingredients for the tartare. Make the vinaigrette by mixing all the ingredients together and serving with the tartare. The tartare is also delicious with finely chopped mint sprinkled on top.

Leg of lamb with gremolata from the book "The Story of a House" (photography by Tasha Seccombe)

Leg of lamb with gremolata from the book “The Story of a House” (photography by Tasha Seccombe)

Double Leg of Lamb (serves 12)

  • 1 double leg of lamb or 2 individual legs of lamb

For the seasoning:

  • 1/4 cup (60 ml) coarse salt
  • 1/4 cup (60 ml) freshly ground black pepper
  • 1/4 cup (60 ml) finely chopped garlic
  • 1/4 cup (60 ml) finely chopped rosemary leaves, plus sprigs for garnishing
  • 1/4 cup (60 ml) Dijon mustard
  • 1/4 cup (60 ml) extra virgin olive oil
  • 2 cups (500 ml) lamb stock or water

For the sauce:

  • 1 cup (250 ml) dry red wine
  • 1 litre stock from the oven dish
  • 2 tablespoons (30 ml) cornflour

For the gremolata:

  • grated or finely chopped peel of 4 lemons
  • 3 garlic cloves, finely chopped
  • a handful of fresh parsley, finely chopped

Remove most of the fat from the leg of lamb, but not all of it, as it lends delicious flavour to the sauce.

With a sharp knife, make small incisions about 1 cm long and 2 cm deep all over the legs,. Make the seasoning by mixing the salt, pepper, garlic, rosemary and mustard. Rub it into the meat, particularly into the incisions, and let it marinate for at least 30 minutes. Heat the oven to 200 C.

Place the legs in a large, deep oven dish. Combine the olive oil and lamb stock and pour over the meat. Roast uncovered for 20-30 minutes and then reduce the temperature to 160 C. Cover with a lid or seal it tightly with foil. Roast for approximately another 90 minutes. Test the meat by inserting a meat thermometer close to the bone – it is done when the temperature is 60 C, as the flesh will still be beautifully pink.

Pour some of the pan juices over the meat, place it on a rack (so that the meat doesn’t lie in the liquid) and roast in a hot oven (200 C) for 5-7 minutes to form a lovely crispy crust. Turn off the oven and pour all the liquid out of the oven dish, but let the meat rest in the oven while you make the sauce.

Heat the wine and 3 cups (750 ml) of the stock over a low heat and boil it to let the alcohol evaporate. Stir the cornflour into the remaining cup (250 ml) of stock, stir it into the rest and cook the sauce until thickened.

Combine all the gremolata ingredients. Serve the meat with the gremolata sprinkled on top and the thickened pan juices in a separate jug.

Variation: Soak 2 handfuls of half-dried prunes in brandy overnight and add to the liquid in the oven dish about 40 minutes before you plan to remove the meat from the oven and serve it.

Fig clafoutis from the book "The Story of a House" (photography by Tasha Seccombe)

Fig clafoutis from the book “The Story of a House” (photography by Tasha Seccombe)

Fig Clafoutis (serves 6)

  • 700 g purple figs
  • 30 g soft butter, plus a little extra to grease the dish
  • 120 g cake flour, plus 10 g for the dish
  • 3 eggs
  • 1 cup (250 ml) milk
  • 120 g castor sugar

Heat the oven to 180 C. Cut off the fig stalks. Cut a cross into the top of each fig and press so that it gapes slightly. Grease an oven dish or ceramic dish (not too deep) with a little butter, sprinkle in 10 g of flour and arrange the figs in the dish. Beat the eggs, milk, sugar and butter together and sift in the flour. Fold the flour into the mixture.

Pour the mixture over the figs and bake for 30-40 minutes. Serve hot with a scoop of crème fraîche.

Get The Story of a House – Fables and Feasts from La Creuzette by Louis Jansen van Vuuren & Hardy Olivier available online from Poetry stores at R599.

All homeware, cutlery, glassware and accessories available from Poetry Stores, except small dessert plate. (Linen not included.)

Summer feasting with Pork 360: Chinese-style sticky ribs

29 Nov

Chinese ribs

Sticky Chinese-style spare ribs that fall from the bone (photography by Tasha Seccombe)

This is the second recipe in a series of six that I’ve created in collaboration with Pork 360 and Food Lover’s Market. As you might have seen, there’s a new stamp on some pork products in your favourite butcheries: Pork 360. It’s a quality assurance and traceability certification – a guarantee to both the consumer and retailing sector that the producer has a consistent production process that complies with minimum standards and ensures high-quality pork. The Pork 360 projects takes place under the guidance of the South African Pork Producers Association (SAPPO). Watch their video for more info.

In a nutshell: it’s pork you can trust!

This simple recipe for sticky Chinese-style pork spare ribs delivers big on the wow factor – glossy, sticky, dark and toasty pork ribs that will leave you licking your fingers. It works great on the braai but can easily also be cooked in an oven. Serve with a crunchy green salad and lots of paper towels (it’s a deliciously messy affair!).

Tip: Buy authentic Asian pantry ingredients in your local Food Lovers’ Market in the exotic section. This glaze is also great on chicken wings.

Ingredients: (serves 4-6)

  • 125 ml Hoisin sauce
  • 125 ml good quality soy sauce
  • 60 ml rice vinegar (or sherry vinegar)
  • 60 ml honey
  • 60 ml brown sugar
  • 30 ml grated/crushed garlic
  • 5 ml red food colouring (optional, but delivers an authentically Chinese result)
  • 10 ml Chinese 5-spice
  • 2 kg pork spare ribs
  • sesame seeds, for serving (optional)
  • spring onion, finely sliced, for serving (optional)

Method:

  1. Mix all the ingredients (except the ribs) together to form a thick, glossy, glaze.
  2. Place the ribs in a large pot and add enough water to cover the meat (cut the ribs in smaller sections if it doesn’t fit the pot). Pour over half the glaze and bring the water to a boil, covered with a lid.
  3. Cook the ribs for about 1 hour until it almost falls from the bone. Remove from the water and place in a large roasting tray (if you are going to cook them in the oven, line the tray with foil). Using a basting brush, brush the ribs generously with glaze on both sides.
  4. For the braai: Braai on both sides until dark and sticky, basting throughout. For the oven: roast at 220 C for 10 minutes at a time, basting throughout and turning them over when necessary. They should be ready in about 30 minutes. Serve immediately.

A Portuguese Summer Feast with Poetry Stores

29 Nov

Portuguese feast

Piri-piri chicken, roasted sweet potato salad and fig ice cream from the book “My Portuguese Feast” by Mimi Jardim (photography by Tasha Seccombe)

portuguese-feastOne of the most beautiful recipe books on the shelves this festive season is Mimi Jardim’s My Portuguese Feast – Recipes From The Heart, available from Poetry stores. Mimi is a living legend when it comes to Portuguese cooking in SA: she has run her own cooking school for over 50 years and is also a representative of the Nando’s restaurant chain. Her book is a tribute to her years of cooking, teaching, loving, exploring and sharing. “It highlights the flavours and tastes of Portuguese food and showcases the way the Portuguese cook – with their hearts and their souls, and not always in exact proportions!”

Here is a splendid Portuguese summer feast out of Mimi’s book, complete with the most beautiful, brand new Portuguese homeware available from Poetry stores. You will agree that the tableware and linen in the photographs are some of the most beautiful ranges that Poetry has ever stocked and a must for your festive table this season. Happy cooking!

Roasted sweet potato salad

Roasted sweet potato salad with goats cheese and pomegranate seeds (photography by Tasha Seccombe)

Roasted sweet potato salad (serves 4)

  • 150 g whole blanched almonds
  • 125 ml olive oil
  • coarse salt
  • 1 kg sweet potato, peeled and cut into chunks
  • 2 red onions, peeled and cut into quarters
  • 2 cloves garlic
  • 1 stick cinnamon
  • 125 ml orange juice
  • salt & pepper
  • about 100 g baby spinach
  • about 100 g rocket
  • 250 g goats cheese
  • 250 ml pomegranate seeds
  • orange zest, to garnish

Method:

Preheat the oven to 200 C. Place the almonds in a roasting pan and drizzle with some of the olive oil and coarse salt. Roast for 5 minutes, turning then2-3 times. Remove from the oven and drain the almonds on paper towel. Reduce oven temp to 180 C. Place the sweet potato in a baking dish, add the red onions, garlic, cinnamon and orange juice and drizzle with a little more of the olive oil. Season to taste and salt and pepper and mix well. Bake for about 40 minutes, stirring twice. Line a salad bowl with baby spinach and rocket. Top with roasted sweet potatoes and pour over any juices from the baking dish. Crumble over the cheese, sprinkle with the roasted almonds and garnish with pomegranate jewels. Drizzle with the last of the olive oil, sprinkle with orange zest and serve.

Portuguese Feast chicken

Raymond’s Piri-piri chicken (photography by Tasha Seccombe)

Raymond’s Travelling Piri-Piri Chicken (serves 4-6)

  • 1 medium-sized (1-1,2kg) chicken
  • salt, to taste
  • pepper, to taste
  • 100 G soft butter
  • whole piri-piri chillies, crushed (use 3-5 for medium and 5-10 for hot)
  • 10 ml lemon juice
  • 2-4 cloves garlic, crushed
  • 5 ml paprika
  • 12,5 ml olive oil
  • sprigs rosemay and thyme tied together to form a brush

For the sauce:

  • 2 cloves garlic
  • 20 ml butter (plus 12,5 ml olive oil, optional)
  • piri-piri chillies (or peri-peri sauce) to taste
  • juice of hal a lemon
  • 5 ml chopped parsley

Method:

Rinse and dry the chicken and spatchcock it (cut open through the back and flatten it). Cut slashes into the flesh of the thick parts of the chicken. Make a paste of the remaining ingredients (other than the rosemary and thyme and the sauce ingredients) and rub it over the inside and outside of the chicken. Allow to marinate for 2 hours. Grill of braai the chicken, turning regularly and using the rosemary and thyme brush to baste it with the marinade/paste every time it is turned. Serve with the sauce.

To make the sauce, fry the garlic cloves in the butter. Add the piri-piri chillies or sauce, lemon juice and parsley. Remove the garlic and serve.

Portuguese Feast ice cream

Port, peri-peri & fig ice cream loaf cake with fresh figs and almond slivers (photography by Tasha Seccombe)

Peri-Peri, Port & Fig Ice Cream (serves 6-8)

  • 10 moist dried figs
  • 40 g almonds, toasted
  • 60 ml honey, plus extra to garnish
  • 50 ml fresh lemon juice
  • 20 ml port
  • 15 ml Nando’s Hot Peri-Peri Sauce
  • 1 x 2 liter tub soft vanilla ice cream
  • 100 ml chocolate morsels or grated chocolate
  • toasted flaked almonds, to serve
  • ground cinnamon, to serve

Method:

Spray a loaf pan with non-stick cooking spray and line with plastic wrap. Place in the freezer while you prepare the mixture. Pulse figs and almonds in a food processor until coarsely chopped. Dissolve the honey in the lemon juice, then add the port, peri-peri sauce, figs and almonds. Fold into the ice cream, working quickly so that it doesn’t melt. Fold into the chocolate, pour the mixture into the prepared pan and freeze for 24 hours. Unmould the dessert onto a serving platter. Drizzle it with honey and sprinkle with almonds and cinnamon. Serve immediately.

Get Mimi Jardim’s My Portuguese Feast – Recipes From The Heart, available online from Poetry stores at R385.

All homeware, linen, cutlery, glassware and wooden boards available from Poetry Stores.

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My TOP 10 kitchen picks on Takealot’s BLUE DOT SALE

22 Nov

takealot-thefoodfoxTakealot.com, South Africa’s largest online store, is preparing for the start of the Christmas shopping season with the launch of their annual Black Friday sale at midnight on Thursday 24th November. Known as the “Blue Dot Sale”, it is Takealot’s biggest sale of the year. With over 10000 products on offer, consumers can expect to find hundreds of their favourite brands (including Russell Hobbs, Kenwood, NUTRiBULLET, Jamie Oliver, George Foreman, Philips & Hoover) at marked down prices of up to 60% off.

Here are my TOP 10 KITCHEN PICKS from the Blue Dot Sale: #blueisthenewblack

  1. Royalty Line 15-Piece Die Cast Marble Coating Cookware Set With Glass Lid – Copper: was R12 999, now only R2730 (78% off)
  2. Mellerware – Trento Espresso Coffee Maker – Silver: was R1499, now only R849 (43% off)
  3. Jamie Oliver – 4 Piece Steak Knives: was R279, now only R186 (33% off)
  4. Bosch – Powerful Kitchen Machine – 600 Watt: was R3299, now only R1699 (48% off)
  5. Green Caters Electric Pressure Cooker: was R1299, now only R799 (38% off)
  6. Russell Hobbs – Digital Deep Fryer – 3 Litre: was R999, now only R699 (30% off)

  7. Bosch – Styline Food Processor – Red & Silver: was R3149, now only R1699 (46% off)
  8. Russell Hobbs – Juice Maker – 1.8 Litre: was R999, now only R589 (41% off)
  9. Kenwood – Titanium Chef Kitchen Machine: was R7399, now only R5759 (22% off)
  10. 15-Piece Satin Finish Stainless Steel Induction Ready Cookware Set: was R1599, now only R699 (56% off)

The Blue Dot Sale will take place over four days from the 25th to the 28th November with fresh new deals being added onto the site each day. Shoppers should look out for the blue dots across the site to find the deals they are after – a process known as “Shop the Dots”. Prices are being kept under wraps until midnight on the 24th of November.

Previews of special deals are being released this week (from 22 November) exclusively to those with the free Takealot mobile shopping app, giving app shoppers the opportunity to shop the exclusive deals first.

New to their offering this year is the launch of a VIP Facebook Events Page which is already featuring teasers of their biggest brands and best deals on offer every day leading up to Black Friday – but only for those who RSVP ‘Going’ or ‘Interested’ on the event page.

Customers who make purchases via the app between the 15th and 23rd November will also automatically be entered into a draw to win R5,000 in store credit, which they can then use to shop during the Blue Dot Sale or until their limit has been reached. The winner will be announced on Takealot’s Facebook and Twitter pages on the 24th November.

*Prices are subject to change. Prices correct at time of publication.

(This post is featured in collaboration with Takealot.com. My Top 10 Kitchen Picks are my own choices and not influenced by anyone.)

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WIN: 2 tickets to #PinotageOnTap at Diemersfontein

19 Oct

POT_CT posterAlso hailed as “the best wine event in the world” via Drinks International in London, this year’s Pinotage on Tap Festival on Saturday 29 October 2016 at Diemersfontein, Wellington, sounds like it will once again be one for the books.

Apart from a neverending river of Diemersfontein’s own legendary signature Pinotage, you’ll also find their other wines on sale. Tickets cost R435 online and include a goodie bag on arrival, a welcome snack as well as meal vouchers for lunch. Due to popular demand the delectable chocolate fountain will be making a comeback, where guests can dip strawberries and marshmallows to satisfy their sweet tooth.

pinotageThe festival has been running annually since 2003 and is growing every year due to popular demand. Guests are all given the VIP treatment with platters of food, an endless supply of Diemersfontein Pinotage and top quality live classical entertainment in the shape of Maestro Richard Cock and his orchestra, talented tenor Aubrey Mlindi Pato and Zolani Mahola from Freshly Ground.

zolani

The popular, award winning Zolani Mahola of Freshly Ground.

WIN: Stand the chance to win two tickets to the value of R435 each by answering the following question in the comments section below: Name one artist performing at the Diemersfontein #PinotageOnTap festival 2016.

Tickets also available from Computicket here.

Terms: Competition closes Monday, 24 October 2016. The prize includes two tickets to the festival – entrance, wine on tap, lunch and dessert. Transport not included.

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