Leaine's Kitchen: Learning to Eat With Limitations

Harbour House - A Review

2011-10-17T09:03:00.000+02:00

One day when I'm big, I'm gonna have a house that looks like this...

Sitting by the window, at table 3, looking down as the waves crashed against the rocks, I felt content... this now, this is what I wanted - to be served delicious food and to be lulled by the rhythmic chanting of the waves.

Inspiration took me by the hand and guided me around the room; I was a woman possessed, I had to take pictures - there was beauty everywhere I looked; from the picturesque setting, to the lazy seals, even the weathered paint on the outside walls seemed romantic. And the beach-house effect... that was just home to me.

Harbour House is situated in the quaint fishing village of Kalk Bay. The unassuming location transports you to a time when everything was done by hand and the clock stands still, for just a moment longer...

As I walked along the pier, I drifted to Greece or Italy, so beautiful were the surroundings - this was an enchanted world where anything was possible.

The right thing to do in such a setting would be to appreciate the gifts from the sea, in all their glory - and that is what I did.

For the month of October, Harbour House is running a special - two courses for R140 or 3 courses for R160 - this is great value as the portions are generous.

I had mussels to start is a gloriously flavourful sauce of garlic, onion, thyme, white wine and cream... I went straight to my happy place with the first mouthful! The simple flavours, when combined, seemed to sing in my mouth.

My main was Sauteed Paprika Calamari with black olives, caper berries, lemon zest, garlic and chilli. Served with savoury rice. This was a treat for the senses: the colours burst on the plate and the flavours were fresh and uniquely defined.

One of the desserts on offer was a Strawberry Layer Cake with fresh strawberries and creme anglaise, I didn't taste it, but I heard the murmurs of happiness.

The winelist is extensive with some unique choices, by the glass. I had the Glen Carlou Chardonnay, which is lightly wooded, with yeasty notes and subtle hints of tropical fruit.

Harbour House at the V&A Waterfront is said to be opening next week. I personally can't wait to go and make some new memories there!

Chicken Pad Thai

2011-10-03T20:52:00.001+02:00

Thai food speaks to my soul.

The balance of flavour that is quintessential to Thai cooking is comforting in a world that is a little off balance. I love the fact that I have the power to control this balance of sweet, sour, salty and spicy and lift a dish from appetising to magnificent with a few tweaks - a splish of this and a shake of that.

This practice can be applied to our own lives; by making simple, positive adjustments - we can find harmony and happiness. The ingredients to this balance may be trickier to come by - but the secret is to stop and listen to our souls' whisperings and tweak as necessary.

The majority of Thai food is a sanctuary for the gluten intolerant as the focus seems to be on ingredients such as rice flour, corn starch and soya, instead of wheat.

I first tried Pad Thai about a month ago, when I visited Chef Pons. Since then I have come to realise how much of an institution this restaurant is to Capetonians and I believe it is because they have the balance just right. Not only the flavours, but the decor, service and ambiance too.

I was delighted by the freshness and the lightness of this dish and have found myself, on numerous occasions, daydreaming about the taste sensations that I experienced.

Chicken Pad Thai:

(Serves 2)

Recipe courtesy of Eat In

Ingredients:

250g Thai rice noodles
2 chicken breasts, thinly sliced

Marinade for chicken:
1 tsp cornstarch dissolved in 3 Tbsp soy sauce*

Thumb size piece of ginger, minced
Fresh red chillies (I used green)
3 cups bean sprouts
1/4 cup chicken stock

Pad Thai sauce:
3/4 Tbsp tamarind paste*, dissolved in 1/4 cup warm water
4 Tbsp fish sauce* (I thought this was a bit much so used 2)
1/2 Tbsp dried chilli
3 Tbsp brown sugar

Garnish:
3 spring onions, sliced
1/2 cup coriander leaves
1/3 cup crushed peanuts*
Fresh lime or lemon juice

*Some soy sauces contain gluten
*Tamarind paste, fish sauce and peanuts all contain yeast

Method:

Bring a large pot of water to the boil and remove from heat. Dunk in the rice noodles. Allow noodles to soak. Noodles are ready when they are soft enough to be eaten, but are still al dente. Drain and rinse with cold water. Set aside.

Combine the Pad Thai sauce ingredients together in a small bowl. Stir well to dissolve the tamarind paste and brown sugar. Set aside. (This may seem like a lot of sugar, but you need it to balance out the sourness of the tamarind - this balance is important).

Marinade the chicken in cornstarch and soy sauce for about 30 minutes. Warm up a wok or large frying pan over medium-high heat. Add 1 tablespoon of oil. Fry chilli and ginger for 30 seconds. Add chicken, with its marinade. Stir-fry for 1 minute. When wok/pan becomes dry, add a little chicken stock.

Add the noodles, and pour the Pad Thai sauce over. Using tongs gently stir-fry the noodles for a minute or two. Add the bean sprouts and season with the pepper. Continue stir frying until the noodles are soft. (Around 2 minutes). Add a touch of stock again if it seems too dry.

Top with generous amounts of fresh coriander, spring onion and chopped nuts. Squeeze the limes over the top.

Gluten Free Shortbread - WARNING: Crumbly, Creamy, Addictive!!

2011-09-14T10:31:00.003+02:00

Wow, I am in love with this recipe!

It has to be possibly the best thing I've ever made - gluten free. I say that every time, don't I? ;-) But no, REALLY, this shortbread is AMAZING!

And it lasts a long time (if you are strong enough not to give into temptation ;)) Generally, baked goods made using gluten free flour, go stale after a day or two, but this shortbread can last up to a week or even longer if sealed in an airtight container.

Doesn't it just make the most adorable gift too?

At last week's Neill Anthony Masterclass, he made a dessert of Strawberry Shortbread with Vanilla Creme Fraiche, which was insanely yummy.

I couldn't wait to attempt my own gluten free version!

I discussed baking gluten free a few weeks ago, over here, where I mentioned the ratios of the different flours: Heavy, Medium and Light.

For biscuits the ratio is generally 1 Medium; 1/2 Heavy; 1 Light.

Gluten Free Shortbread:

Ingredients:

150g Butter (For a dairy free version use Blossom Margarine)
90g Caster Sugar (For a slightly healthier version substitute with Fructose)
100g Rice Flour
50g Almond Flour
100g Maizena (Corn Starch)

The almond flour adds a lovely nutty flavour and texture.

Method:

Heat oven to 180 degrees Celsius
Cream butter and sugar
Add flour slowly and mix well until you have a soft dough
Roll out dough gently onto parchment paper and the same baking tray you will be putting into the oven (make sure it fits into the fridge too)
Set the rolled out dough in the fridge to rest for half an hour
Bake the shortbread for 15 minutes or until golden brown
Cut into squares while still hot

To make the rest of Neill's dessert:

Slice strawberries in half, depending on the size, sprinkle with a little caster sugar or fructose and add to a hot pan. Cook until strawberries have softened.

Construct dessert by placing strawberries at the bottom, a piece of shortbread on top and then finish off with a dollop of creme fraiche, speckled with vanilla seeds.

Simple, yet so effective and delicious!

Friends for Dinner - A Neill Anthony Masterclass

2011-09-12T19:57:00.002+02:00

The reason I love these Masterclasses, is not because of the expertly prepared food, or the excitement at trying new wines that are painstakingly paired with the courses, or the NoMU, Willow Creek and Bosch gifts, or the other giveaways during the night (although these reasons on their own should be enough to entice you to come along :)) But, for me, these evenings are about the people...

The feel is of a casual dinner party - the guests being a collection of amazing personalities, all with a story to tell. If I don't know them at the beginning, I always feel that by the end, I have made a friend. And Thursday, 8th September's, Masterclass was no exception!

The demonstrations are another highlight. I enjoy the relaxed way that Neill guides us through his menu and thought processes and encourages us to get hands on while he shows us how to make each course.

His passion for food is evident in each action and statement.

Neill's ethos is to use only locally produced, seasonal and ethical ingredients. Therefore, you know that what you are eating is of the highest quality.

For starters we had Grilled Courgette Soup with Aubergine Tortellini. Char-grilling the courgettes adds another dimension to these otherwise fairly bland veggies and by blending in a high speed blender, the soup becomes creamy, eliminating the need to add too much cream.

I never realised how much effort went into making pasta; for the kneading alone you need to be strong, really strong! And you have to be quick and not over-knead because if it cracks, it's ruined.

This Masterclass was a rather special one as we were privileged to be the first members of public to see and taste Mad Hatters' wine. The name is symbolic of the various hats we wear on a daily basis, be it at work, home or while socialising. Each wine is based on a different region of the world, and is designed to educate South Africans on interesting cultivars.

The wine that was paired with the soup was called Roussane Grenache Blanc, which is a French-style light wine. It has a buttery feeling that complimented the creaminess of the soup. The palate is soft citrus and the nose is reminiscent of flowers. The French saying "Joie de Vivre" or Joy of Life captures the essence.

My thoughts on the first dish: The wine, a little crisp to begin with, became instantly smooth when in contact with the soup. The soup on its own was subtly delicious, but a triumph when combined with the smoky, earthy and zesty flavours of the aubergine tortellini.

Andre Pentz is THE wine man; his reasoning behind the pairings and his enthusiasm for all things wine and food related is infectious. He leaves you eager to take that first sip of wine... and to carry on sipping. ;)

Matt Manning is the Sous Chef at La Colombe, which has been rated as one of the top 10 restaurants in South Africa. He is Neill's right hand man during these Masterclasses and is doing unbelievably well for himself at such a young age.

Above photos courtesy of Jon Meinking

Together these three men make an unstoppable team!

The main course was Pressed Pork Belly with Olive Oil, Lemon Potato Puree and Seasonal Greens. The pork belly is cooked slowly to produce the best result. It is firstly placed in a 10% salt brine over night to draw out all the excess water, which is then rinsed off. The pork belly is then pressed and rubbed with NoMU Coffee Rub and cinnamon and roasted for 8.5 hours.

The seasonal greens that accompanied the pork were called Bright Lights and according to Neill, "Very Cape Town" due to their psychedelic colouring... no points for guessing why :)

The crackling, for me, was most certainly the highlight as it conjured up memories from my childhood. It is amazing how food has the power to do that!

The crackling is also cooked very slowly over a period of 6 hours and the oil continuously drained off so that what is left is just the crispy, delightfully salty skin.

This course was paired with Mourvedre, which is a full bodied wine of Spanish descent. The wine evokes the grace and power the Spaniards exhibit while dancing the Flamenco.

My thoughts on the main course: The tenderness of the pork although in direct contrast to the zingy mash, made a surprisingly joyous pairing, while the richness of the gravy rounded off the dish. The lemon cut through the slight harshness of the wine (due to it only having been in the bottle for 3 weeks), whose gingery and peppery notes, brought out the coffee flavours of the pork. The end result was harmony on the tongue.

"If ever I'm on death row, I want Neill to make this gravy for me!" Exclaimed Dawn Jorgensen after her first taste. An impressive compliment, wouldn't you say?

The final course was Strawberry Shortbread with Vanilla Creme Fraiche. Resting the pastry once it has been rolled is imperative. Due to its high butter content, the pastry will split if this step is not followed. Macerated strawberries (softened or broken into pieces using a liquid), creme fraiche, speckled with seeds from a vanilla pod and an extra special sprinkling of salted peanut brittle made up the remainder of the dessert.

This dish was paired with Bovlei Gewurztraminer. An off dry wine with litchi flavours.

My thoughts on dessert: When combined, each component of the dish united magically - the salted peanut brittle tied the whole dish together, resulting in a marriage made in heaven. The wine, an atypical dessert wine, although delicious on its own, in my mind, needed to be slightly sweeter to break through the tartness of the strawberries.

And as all good things must, so ends another enlightening Masterclass...

Jokes fly, wine flows, cutlery clinks and laughter rings out as food is devoured by friends, new and old.

For more information Contact Neill Anthony on info@neillanthony.com or 072 584 7851 or on twitter @neillanthony.

French Onion Soup with Gluten Free Cheesy Croutons

2011-09-06T13:09:00.002+02:00

It was an icy day in Paris; the streets were glistening and I was huddled into my giant hooded jacket. The wheels of the bus were crackling on the wet tar as we sat at the top of an Open Tour bus, gazing at the many beautiful sites, while our breath turned into chilly smoke (can you say tourist?).

Suddenly, the skies opened, showering us with sleet and other gifts from nature. Freezing, and looking a little like drowned rats, we jumped off at the nearest stop, which happened to be close to the Eiffel Tower, and raced into the closest cafe - teeth chattering. I needed warmth and comfort and I needed it NOW! While briefly checking the menu, my eyes rested on French Onion Soup and I thought, "Hey, when in Paris..."

As my soup arrived, I spied the floating islands of cheesy toasted bliss above a sea of brown and smiled.

Yes, I was happy to see those cheesy croutons as I wasn't expecting them, but I couldn't eat them all the time - in order to make an "authentic" French Onion Soup, I decided to make my own.

French Onion Soup: (From NoMU Website):

Serves 6

Ingredients:
10 large brown onions
80g butter or olive oil
2 garlic cloves, finely crushed
2 tsp NoMU Provençal Rub
1 cup white wine
2 litres prepared NoMU Beef Stock
NoMU Just Salt
NoMU Just Pepper
18 slices of French baguette (see recipe for the gluten free bread below)
200 g Gruyere cheese, finely grated

Method:

Grind the Provençal Rub in a pestle & mortar or spice grinder.
Halve the onions and slice each half into thin slices.
Melt the butter in a heavy based saucepan and add the onions, garlic, a pinch of salt and Provençal Rub.
Sweat the onions until translucent, stirring quite regularly.
Add the white wine.
Once the alcohol has evaporated, turn down the heat to low, cover the onions with greaseproof paper and continue to cook very gently until all the natural sugars in the onion have caramelized and the onions are soft and sticky. This can take 30-60 minutes.
Add the hot beef stock.
Bring the soup up to a boil and skim off any froth and oil that rises to the surface. Return the heat to a slow simmer and cook for another 45 minutes. At the end of cooking, season the soup with salt and black pepper.
When ready to serve the soup, toast the baguette slices on one side under the grill in the oven. Turn around and cover the other side with Gruyere. Grill until the cheese is golden and bubbling. Serve the soup in warm bowls topped with the Gruyere croutons. Serve at least 3 croutons per person.

Before Attempting this beer bread - please read the below - if you have Coeliac Disease I would recommend that you do not make it, although there seem to be very contradictory views on the subject.

According to Vital, "Windhoek Light and Bavarian Brau are apparently made using the German method of distillation which is supposed to eliminate the gluten from the fermented grains." Budweiser also claims to be gluten free.

From Wikipedia, "Some brewers feel that beers brewed mainly from cereals such as rice, sorghum, buckwheat and corn (which either contain no gluten or contain glutens that do not trigger an autoimmune response in coeliacs), and including a proportion of barley or rye, are safe to drink. These brewers argue that the proteins from barley are converted into non-harmful amino acids. Statements from brewers show that their scientists feel confident that their product is non-harmful to those who are gluten intolerant. However, there is some concern and evidence that the claim is not true. Although the barley hordeins in such tests may not be detected, smaller pieces of these proteins, known as peptides, may remain and be toxic for coeliacs. However, while it is likely that most coeliacs will be able to drink beer with less than 20ppm such as Budweiser or beer made with rye malt (in moderation) without causing themselves any harm, it is likely that each person has a different level at which an autoimmune response will be activated and there is some debate over the gluten "level" acceptable to coeliacs. There are brewery statements that "normal beverages" such as Budweiser are safe, tempered with advice that they should be drunk with caution."

This recipe is modified from the amazing Ishay's blog - Food and the Fabulous. I wanted a simple recipe and this one seemed to tick all the boxes.

Beer Bread with Lemon and Thyme:

Ingredients:

2 Cups Sifted Glutagon Cake Flour

1 Cup Sifted Maizena

2tsp Baking Powder

1tsp Baking Soda

2tsp Salt

50ml Sugar

340ml Bottle Beer (Windhoek Light)

1/2 Cup Oil (I used Canola)

Zest of 1 Lemon

Juice of Half a Lemon

1Tbsp Thyme Leaves, removed from stalks

Method:

Preheat oven to 190 degrees Celsius
Grease a standard baking loaf tin
Mix all ingredients together, until well combined
Pour batter into tin and bake for 1 hour or until skewer inserted into centre comes out clean (My bread took 35 minutes, but I am assuming it is because I had the fan on)
Allow to cool for 20 minutes before turning out onto wire rack

Coconut Chocolate Ice Cream on RSG with Nina Timm

2011-08-31T19:31:00.003+02:00

The lovely and uber talented Nina Timm from My Easy Cooking blog asked if I would like my blog to appear on the radio station, RSG 100-104fm, during the show where she chats about food bloggers and their blogs - of course I said, "YES PLEASE"!!

This morning, I had the pleasure of making my chocolate ice cream, which I originally blogged about here, in Nina's kitchen. Nina is an unbelievable lady - she is the most kindhearted person and is extremely generous with her time and the "secrets" that she has gained through cooking, blogging and photography. I could listen to her recount stories, all day. It was an absolute joy and a privilege to spend the morning with her. Thank you Nina!

What makes this ice cream so special is that it is dairy and egg free, but still rich and creamy, and extremely simple to make. It also serves as a base for wonderful flavour combinations such as chocolate and orange, chocolate and mint or chocolate and nuts.

As Nina and I also discovered these same ingredients would make a wonderful chocolate sauce or chocolate pudding - your imagination is the limit!

Coconut Chocolate Ice Cream

(Makes about half a litre)

Ingredients:

2 Cups Full Fat Coconut Milk
1 Slab Albany Smooth Dark Chocolate
1 - 2 tsp Vanilla Extract or 1 Vanilla Pod with seeds removed and used
1/2 Cup Sugar/ Fructose/ Xylitol (sugar alternatives)
2 tsp Good Quality Cocoa such as NoMU

Optional Extras: Pecan Nuts/ Walnuts/ Fresh Mint/ Orange Extract or Rind
As a chocolate alternative try using the Woolworths Organic Dark Chocolate and Orange

Method:

Combine all ingredients in a pot on the stove
Slowly heat, while stirring, until the chocolate has melted
Bring mixture to a gentle boil for about 20 minutes
Add any extras at this point and stir to combine
Transfer to a freezer container
Freeze for a minimum of 2 hours

Tune into RSG 100-104fm tomorrow morning, just after 9am, to listen to Nina.

Butternut and Mushroom Risotto

2011-08-29T16:03:00.005+02:00

For some reason, the popular consensus about rice is that it is a gluten grain. Rice is NOT a gluten grain, it contains starch yes, but is in fact 100% gluten free and easily digested by the body, without fermentation, which makes it one of the best food stuffs to eat if you are intolerant to gluten.

I love risotto, but the laborious task of whisking and stirring and waiting for the stock to absorb, and waiting and waiting and waiting some more, is a bit of a turn off - therefore when Neill Anthony, personal chef, mentioned that he had a short cut for risotto, the same method used in Gordon Ramsay's kitchen, where he trained, I was most intrigued.

The secret is to boil the rice for 7 minutes and then not to rinse the starch off before using it. This little tip takes the mission out of making risotto and provides the same results - how cool is that huh?? :)

With the rice sorted, let's move on to the second most important ingredient in a risotto - the stock.

Have I mentioned to you yet, the reason why I love NoMU fonds? No? Ok - well here are the many reasons: Firstly, a fond is described as concentrated stock. Not only are NoMU fonds free of artificial flavourings, colourants and preservatives, but they are gluten free too. This is such a relief to me - because yes, it is possible to make your own stock, which is what I have done in the past as most stock cubes and powders contain gluten - but NoMU fonds taste so great, that it is no longer necessary to do.

YAY for NoMU and their delightful fonds, which come in a variety of flavours; vegetable, chicken, beef and lamb.

Now that we have two brilliant time savers - let's make this speedy risotto - chop, chop!

Taken from website

Butternut and Mushroom Risotto:

(Serves 2 - 4)

Ingredients:

250g Arborio Rice

500g Roughly Diced Butternut

20ml NoMU Fond (I used Beef)

250g Sliced Brown Mushrooms

20g Dried Exotic Mushrooms (I used Chanterelle), Rehydrated with Liquor Reserved

1 Diced Onion

4 Tbsp White Wine

2 - 4 Tbsp Grated Hard Cheese, such as Parmesan

2 - 3 Tbsp Butter

Olive Oil for Frying

Method:

Rehydrate dried mushrooms and reserve the mushroom liquor - should take about 30 minutes
Boil butternut in enough water to just cover the cubes until broken down and puree-like
Add the NoMU Fond and the mushroom liquor to the butternut - make sure that you have about 600mls of liquid here as this is going to be your stock
Boil the rice for 7 minutes, drain but don't remove the starch
Fry onion in olive oil, until translucent
Add half the sliced mushrooms and the exotic mushrooms and continue frying
Add the rice and cook for about 2 minutes
Add the wine and cook until it has evaporated
Add the stock a ladleful at a time, it should absorb quickly - the rice should take about 10 minutes to cook
Fry the remaining mushrooms in butter, salt, pepper and garlic (if desired)
Add to the risotto with the cheese and butter
You may also like to add some chopped flat leaf parsley
Serve immediately with a final grating of cheese

Tips for Allergen Free Baking

2011-08-02T20:24:00.006+02:00

The top allergens in baking are nuts, milk, gluten and eggs.

It is not always possible to eliminate all allergens at the same time, during baking, as the texture of the product may be drastically altered.

But, here are a few tips when baking without them:

Milk:

Goat’s and sheep’s milk are not possible alternatives to cow’s milk because they all contain casein, which means that the immune system is unlikely to differentiate between the different milks.

Substitutes are soya milk, rice milk, almond milk and coconut milk. Although, soya is closely linked to nuts.

The texture and even-rising of baked goods such as cakes, cupcakes and quick breads is achieved by creaming butter and granulated sugar; margarine is the easiest substitute in these recipes. Most margarines contain casein, however, therefore reading labels is important. Blossom is one of the few margarines that doesn’t contain dairy.

Oils, such as Canola, generally work best in recipes that use liquid sugars such as honey, maple syrup or molasses; combined with a baking agent, a solid fat like ground nuts and an emulsifying ingredient like eggs or an egg substitute.

When using oils it is advisable to start off using one or two tablespoons less than the amount of butter that would have been used.

Oil-based vegan and dairy-free cakes that do not use eggs are often a little dense. This can be remedied by combining oil with a solid fat, such as ground nuts or chocolate. For example, combining melted dairy-free chocolate, oil and soya yoghurt with dry ingredients allows the cake to remain moist and rich.

Replacing butter with margarine in biscuit and shortbread recipes usually works as the butter is used for richness and density and not for the lift. Oil can also be used in these recipes, with the correct combination of ingredients.

Applesauce and other fruit purees or jams add body and moisture to batters and can be a healthier alternative to using fats.

Gluten:

Alternatives to wheat include corn, rice, quinoa, amaranth, millet and buckwheat.

Gluten-free flours are generally light, medium or heavy in texture.

The heavier grains tend to contain more protein. Flours like buckwheat, quinoa, millet, cornmeal, nut meal, and bean or legume flours are similar to baking with whole-wheat flour.

Medium flours are similar to all-purpose flour; these include sorghum and superfine brown rice flour.

Light flours include white rice flour and starches such as tapioca starch, corn starch and potato starch (not potato flour).

A blend of medium and heavy flours combined with some starch to lighten and help bind the batter or dough seems to work best.

Example (For breads, muffins, biscuits, cakes and cupcakes):

Combine:

1 cup sorghum flour

1/2 cup millet, almond or buckwheat flour

1 cup tapioca, potato or corn starch

1 teaspoon xanthan gum

Ready-made flour mixes include: Glutagon, Orgran and Entice and can be found at some large food chains, such as Pick ‘n Pay, health food shops and Dischem.

Daniela Govetto of Daisy Health Foods and Entice says, “We focused on rice for our flour because it is totally digestible and digests without fermentation. That way, a person with a food allergy will not experience any symptoms during digestion.”

Egg:

In a cake, for example, the eggs serve as a leavening agent, helping to make the cake light and fluffy. In baked goods such as biscuits and muffins, the eggs add moisture and act as a binder, gluing all the other ingredients together.

Generally, the fewer eggs a recipe calls for, the easier they will be to substitute. If a biscuit recipe calls for one egg, using an egg substitute will work much better than in a recipe that requires three or four eggs.

An Egg Replacer, such as that made by Ogran, is very versatile and is available in most health food stores and Dischem. It works best in baked goods, such as biscuits, muffins and cakes, by following the directions on the packaging.

Ground flax seeds can be used for binding by mixing two tablespoons with 1/8 teaspoon baking powder and three tablespoons water for each egg called for.

Bananas and applesauce add the perfect amount of thick moisture, like eggs, but they don’t help dishes to rise or to become light and fluffy. Baking powder and baking soda is needed in these recipes.

Tofu can be used in recipes such as quiches as the texture is similar to that of eggs. Use 1/4 cup tofu for every egg replaced and add some extra baking powder.

Baked Strawberry Cheesecake (Gluten free)

2011-07-26T15:56:00.008+02:00

Two words that make me very happy - cheese and cake... They make you happy too, don't they? Huh? Huh?

(Due to my intolerances, I haven't been able to enjoy these two "words" much. BUT, a few weeks ago I had my allergies retested and the levels of my intolerances were much lower, some have even been eradicated, except for gluten.)

Time for cheese and cake, I'd say!

Keeping with the theme of gluten free cheesecakes, I wanted to make something extra special.

The special ingredient I decided to use in the base of my cheesecake was Nomu's Sweet Rub. (Excellent idea, if I could find it!) I just knew that the sweet, vanillary, spicy combination would complete my cheesecake and compliment the strawberry compote.

Pic taken from website

Cue "The Great Sweet Rub Run."

ACT 1

SCENE 1

The scene opens to the baking isle of Pick 'n Pay in Constantia Village with a somewhat overeager Leaine casually looking for the sweet rub - but alas, no sweet rub to be found here.

Pan across to Woolworths.

Leaine begins to panic slightly as she asks if they stock the Nomu sweet rub, only to be told that they do not.

Leaine gets into her car and thinks of the next stop - being new to Cape Town only increases the challenge.

Fade to black.

SCENE 2

The scene opens to the baking isle of Checkers, with a nervous Leaine, trying desperately to act casually and failing, as she runs up and down; a bead of sweat lingering on her forehead. You guessed it - no sweet rub here either.

Close up of Leaine's face as the thoughts start racing through her head.

Fade to black.

SCENE 3

Close up of Leaine's hands and phone.

Finally, Leaine has a brain-wave and sends off a frantic tweet to @NoMUChirps "Paul, this is an emergency. Where can I buy your sweet rub?" Instant reply from @NoMUChirps "If it is urgent, Cape Quarter Spar or Giovanni's."

Close up of Leaine doing a happy dance.

Fade to black.

SCENE 4

Awesome!! Leaine decides to phone the Spar just in case - lucky she did, as she was told that they do not have it in stock. As she dials Giovanni's, her heart is beating in her throat and she is silently sending out a message to the ether to please have it in stock.

We have a winner - Giovanni's is a life saver - the precious sweet rub is in stock.

The relief is painted all over Leaine's face.

Fade to black.

SCENE 5

A quick trek from Tokai to Seapoint and back (the things we do for the love of food) and Leaine is now ready to begin her cheesecake.

The cheesecake works out amazingly well.

Everyone claps and cheers.

THE END

Baked Strawberry Cheesecake

Ingredients:

Crust:

125mls (1/2 cup) melted butter
200g ground almonds (for added texture use 100g ground and 100g crushed)
2tbs Nomu Sweet Rub

Filling:

4 large eggs
1 cup fructose/ sugar
75mls (5tbs) lemon juice
Zest of 1 lemon (optional)
3 x 250g tubs of smooth cottage cheese
250mls (1 cup) cream
125mls (1/2 cup) Glutagon cake flour
1tsp Nomu vanilla extract

Method:

Preheat the oven to 180 °C

Grease a round 23 cm loose-bottom cake tin with a little of the melted butter

Mix the remaining butter with the ground almonds and press the mixture onto the bottom of the cake tin

Whisk together the eggs and sugar for about 10 minutes or until pale yellow

Add the lemon juice while beating

Stir in the cottage cheese, cream, lemon zest and flour and mix well

Pour the mixture into the prepared tin and bake for 10 minutes

Reduce the temperature to 140 °C and bake for 1 hour or until the filling has set

Switch off the oven and leave the cheesecake to cool in the oven

Strawberry Compote:

Ingredients:
250g strawberries, chopped
2tbs Verlaque Honey Infused Balsamic Reduction (Wild Flower Honey and Rooibos)
2tbs fructose/ sugar
1/4tsp Nomu vanilla extract

Method:
Add all ingredients to a pan and cook until the strawberries have softened and become jam-like
Allow to cool and spread over the cheesecake

Lemon and Honey Fridge Cheesecake (Gluten Free)

2011-07-05T13:50:00.002+02:00

Yesterday, I was asked if I had a recipe for a gluten and sugar free cheesecake by a lady who was craving cheesecake, but needed to be good. There is a recipe for a mock lemon cheesecake on my blog already, but I decided to rise to this challenge and enlisted the help of personal chef, Neill Anthony.

Together, we came up with this little masterpiece and it tasted pretty damn awesome, if I do say so myself!! :)

Lemon and Honey Fridge Cheesecake (Gluten Free):

Ingredients:

Crust:

125mls (1/2 cup) melted butter

200g ground almonds

Filling:

2 x 250g tubs smooth cream cheese

200mls honey

Zest of 1 lemon

Juice of half a lemon

250mls cream

5 leaves of gelatine soaked in cold water

50g fructose

Method:

Toast ground almonds in a dry pan on the stove until golden

Add the melted butter to the ground almonds and press the mixture onto the bottom of a loose-bottom cake tin

Place the tin in the fridge to allow the base to set while you prepare the filling

Combine cream cheese, 100mls honey, lemon juice and lemon zest

Whisk 200mls cream to soft peak state and fold into the cream cheese mixture

Heat the remaining honey and fructose on the stove for about 10 minutes until it becomes almost caramel-like

Cool down the honey a bit with the remaining cream and briskly mix in the squeezed out gelatine

Mix some of the cream cheese mixture into the gelatine mixture and slowly transfer this new mixture into the original cream cheese mixture, folding all the time to prevent lumps

Pour the mixture into the cake tin and allow to set for a minimum of 4 hours in the fridge

Serve with a drizzle of honey and a grating of lemon zest

Apple and Almond Cake (Vegan and Gluten Free)

2011-06-29T10:05:00.002+02:00

When I first read that the amazing Nina from My Easy Cooking was hosting a Monthly Mingle and her chosen theme was Apple Affection, I knew I had to take part and I knew exactly what I was going to make

an Apple and Almond Cake!!

I found this super simple recipe on What Kim Ate (and Grew)'s blog.

This cake is moist with a subtle hint of lemon and warm spices and has a delightful crunch from the almonds. The texture is wonderful and it has been added to my ever growing list of baked items that I could eat all the time, this list includes the gooey chocolate brownies that I blogged about at the beginning of the month.

My perfect winter Sunday lunch would consist of Beef Bourguignon and this Apple and Almond cake.

What utter, indulgent bliss :)

Apple and Almond Cake:

(makes 1 standard size cake)

Ingredients:

4 cups peeled, cored, and coarsely chopped Golden Delicious apples (about 4 medium)
1 3/4 cups sugar (or fructose)
1/2 - 1 tsp chopped dried lemon peel
1/2 cup canola or other mild vegetable oil
1/2 cup cup red currant jam, at room temperature (I used St. Dalfour Red Raspberry Jam)
1/2 tsp pure vanilla extract
1/2 tsp almond extract
2 cups all-purpose flour (I used Glutagon cake flour)
2 tsp baking soda (I used 1 tsp baking powder and 1 tsp bicarb of soda)
1 tsp ground cinnamon
1/2 teaspoon nutmeg (I used all spice)
1/2 teaspoon salt
1 cup chopped blanched almonds (I used half cup chopped almonds and half cup ground almonds)
Icing sugar (optional)

Method:

Preheat the oven to 175C. Grease a 33 by23 cm baking pan. In a large bowl, combine the apples, sugar, and lemon peel; let stand for 15 minutes.
Add the oil, jam, vanilla extract, and almond extract to the apple mixture; stir until the jam is well dissolved.
In another large bowl, sift together the flour, baking soda, cinnamon, nutmeg/ all spice and salt. Gradually stir into the apple mixture. Add the almonds, stirring well to combine. Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes.
Let the cake cool in the pan on a wire rack. When completely cooled, sprinkle with confectioners’ sugar, if desired.

Advance Preparation

The completely cooled cake can be covered with foil and stored at room temperature for up to two days.

Boeuf Bourguignon and The Wonderbag

2011-06-28T13:06:00.005+02:00

Julia Child described it as "certainly one of the most delicious beef dishes concocted by man."

The movie Julie and Julia resurrected this "peasant" dish into something of a fashion statement - if you hadn't heard of Boeuf Bourgignon; if you hadn't made it; if you hadn't eaten it - where had you been??

Well maybe I had been living under a rock because although I had eaten this fabulously rich and powerfully robust dish on numerous occasions - I hadn't made it, ever! That is, until this weekend...

When winter comes a-calling, my summer mind disappears and is replaced by a very one-track one that only wants comfort food! Slow cooked, delicious smelling, belly warming, toe curling yumminess - eaten close to a fireplace, preferably, while savouring a glass of red wine.

Boeuf Bourgignon sums up winter in one dish.

A few weeks ago, I was approached by a company called Natural Balance to review their product The Wonderbag, which is a heat retention/insulation cooker that looks like a hollowed out bean bag with a separate bean bag lid and a draw string.

When I first received my Wonderbag, I wondered how this bean bag, with its expanded polystyrene (EPS) balls, would retain enough heat to cook the food in the pot. I decided to put the bag to the test, with what was going to be the best stew I had ever made. EVER!!

Boy, was I impressed, The Wonderbag really works, hence the name - it is a wonder!

All that is needed to be done is to bring the pot of food to the boil, a stew requires about 30 minutes on the stove or in the oven, and then to transfer the pot to the Wonderbag; sealing in everything tightly, so that the heat does not escape, until the dish is ready to be eaten. (Do not open the bag until the food is cooked as the Wonderbag will not be able to do its job correctly.)

Not only does this amazing product save electricity, which is a huge benefit during winter in South Africa, (not forgetting the ever escalating electricity prices), but each one is manufactured by a previously unemployed skilled seamstress living in the Riebeek Valley. Every Wonderbag gives someone an income to feed and educate a family. It also saves energy, saves money and reduces the amount of carbon released into the atmosphere. Wonderbag is registered with the UNFCCC (United Nations Climate Change) as a CDM (Clean Development Mechanism) and is in a carbon trading relationship with Nedbank.

By using a Wonderbag two to three times a week you can save:

•1.6 litres of paraffin a week

•13kWh of electricity a week

•500 kg of carbon per year

To find out more about this product, please visit their websites: Natural Balance and Goedgedacht.

Saturday seemed like the perfect day to make my Boeuf Bourgignon - I wanted to cook is slowly for many, many hours so that the meat would fall apart and the gravy would be intensely flavoursome.

*WARNING* Do not attempt to make this if you are planning on entertaining the same night - the best bet would be to make it the night before serving.

The recipe I used is from Simply Recipes and is based on Julia Child's recipe.

Boeuf Bourguignon
(Serves 6 to 8)

Ingredients:

170g bacon (I used 2 deboned pork rashers)
2 - 3 Tbsp olive oil (if required)
1.8kgs beef cubes (I used goulash), patted dry with paper towels
Salt and freshly ground black pepper
2 cups sliced onions
1 cup sliced carrots
1 bottle of red wine (pinot noir, shiraz)*
2 cups beef stock (I used Nomu)
1 cup chopped tomatoes, fresh or tanned (I used 2 Tbsp tomato paste)
1 medium bouquet garni: 8 parsley sprigs, 1 large bay leaf, 1 tsp dried thyme, 2 whole cloves and 3 large lightly crushed cloves of garlic (I used 2-3 sprigs fresh thyme, bay leaves, cloves and lightly crushed garlic all placed in separately)
Beurre manié: 3 Tbsp flour blended to a paste with 2 Tbsp butter (I used corn starch and you may also use dairy free margarine such as Blossom instead of the butter)
24 pearl onions
Chicken stock or water
Butter/ margarine
680g button or porcini mushrooms

*Contains yeast

Method:

Blanch the bacon to remove its smoky taste. Drop bacon slices into 2 litres of cold water, bring to a boil, and simmer 6 to 8 minutes. Drain, rinse in cold water, and dry on paper towels.
Remove the rind from the rashers and cut the rest into cubes. In a large frying pan, sauté the rind and cubes of bacon/ rasher to brown slightly (I didn't use oil here, I found the rashers had enough fat). Set aside.
Brown the chunks of beef on all sides in the bacon fat and olive oil, season with salt and pepper, and put them into a heavy-bottomed Dutch oven or casserole dish. Add the bacon to the beef.
Remove all but a little fat from the frying pan, add the sliced vegetables and brown them, and add to the meat.
Deglaze the pan with wine (Here I heated the entire bottle of wine in the pan to burn off most of the alcohol, after deglazing), pouring it into the casserole along with enough stock to almost cover the meat. Stir in the tomatoes and add the herb bouquet.
Bring to a simmer, cover, and simmer slowly on the lowest heat possible, either on the stove or in a preheated 160°C oven, until the meat is tender, about 1 to 2 hours. (Here I put the casserole dish in the oven on about 180°C for half an hour and then transferred it to my Wonderbag to cook over night +/- 8 hours)
While the stew is cooking (or the next day), prepare the onions. Blanch the onions in boiling water for 1 minute. Drain and rinse in cold water to stop the cooking. Slice the end tips off of the onions, peel the onions and score the root end with 1/4 cm cuts. Sauté onions in a single layer in a tablespoon or two of butter until lightly browned. Add chicken stock or water half way up the sides of the onions. Add a teaspoon of sugar, and season with salt and pepper. Cover and simmer slowly for 25 minutes or until tender. The onions should absorb most of the water. If there is water remaining after cooking, drain the excess. Set aside.
Prepare the mushrooms a few minutes before serving the stew. Sauté quartered mushrooms in a few tablespoons of butter and olive oil until browned and cooked through.
When the stew meat has cooked sufficiently, remove all solids from the sauce (except the beef) by draining through a colander set over a saucepan. Return the beef to the casserole. Press juices out of the residue into the cooking liquid, then remove any visible fat and boil down the liquid to 3 cups. Off heat, whisk in the beurre manié, then simmer for 2 minutes as the sauce thickens lightly. Correct seasoning and pour over the meat, folding in the onions and mushrooms. To serve, bring to a simmer, basting meat and vegetables with the sauce for several minutes until hot throughout.
Traditionally served with boiled baby potatoes, but can be served with rice or mash too

Finally after about 18 hours of preparation and cooking I was able to taste the fruits of my labour. Trumpets began to sound and violins began to play as I slowly lifted the spoon to my mouth, breathing in the heady aromas, and took my first mouthful of the velvety, intoxicating gravy and bit into a tender piece of meat (my mouth is watering as I write this).

Now, I see what the fuss is all about, Julia!! I am officially a self-cook Boeuf Bourguignon fan... for life.

I will be trying out a different recipe soon - I can't seem to get enough and want everyone to experience this unique dish for themselves. It is well worth the effort!!

Please cook this for the special people in your life; I can guarantee that they will love you forever :)

Gooey Chocolate Brownies

2011-06-13T12:46:00.001+02:00

The Craving: Brownies, warm out of the oven, dripping with gooey chocolate and studded with walnut pieces
The Challenge: To make said brownies free from gluten, dairy and eggs
The Answer: Cookbook "Vegan Cupcakes Take Over The World" by Isa Chandra Moskowitz & Terry Hope Romero

I am the type of person who thinks about food A LOT - I dream about it, day dream about it, Google it, ramble about it, stare at it, convince others to try it and devour it.

If you have been following my blog recently you will have noticed that there haven't been many recipes this year and that is because this passion dimmed a bit, what with everything happening in my life... I haven't been waking up in the middle of the night with cold sweats and wildly beating heart as inspiration suddenly engulfed me.

{I was seriously beginning to think there was something wrong with me!}

Until...

THE CRAVING hit me, BAM, right in the taste buds!

It was an ordinary day at work; I was innocently minding my own business, when suddenly this tidal wave of a craving sent my taste buds salivating, my heart racing, my palms sweating, my brain whizzing... I had to have a brownie and I had to have it NOW!

Well I couldn't have it then and there, I had to be patient and wait until the end of the day... Tick, tock, tick, tock - it seemed to be one of the longest days EVER!

TOOOCCCKKKK... home time! I jumped in my car, raced home, clambered up the stairs, bashed through the front door and pounced on the cookbook - there had to be a brownie recipe, there just had to be!

Victory... "Brooklyn Brownie Cupcakes"

I scoured the list of ingredients, yanked open the cupboards to see what I had and with cookbook in hand, raced out of the door again and hot-footed it to the shops.

Now, breathless and drooling slightly at the thought of the brownie that was within my grasp at last, I started to make the batter:

*Calming breaths everyone*

INGREDIENTS:

(Makes about 10 - 12 brownies or 15 cupcakes)

2/3 cup semisweet chocolate chips (I used Lindt Piccoli Couverture 70% dark chocolate discs)*
1/4 cup soya yoghurt (I used the chunky cherry soya yoghurt from Woolies)
1/2 cup black cherry preserve (I used Morello cherry jam)
1/2 cup soya milk
3/4 cup granulated sugar
1/2 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 tablespoons bourbon or any whiskey
1 cup plus 2 tablespoons all-purpose flour (I used Glutagon Cake Flour)
1/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chopped walnuts

*May contain small traces of gluten and dairy

DIRECTIONS:

Preheat oven to 180 degrees Celsius
Spray a loaf tin or any other rectangular baking dish with spray 'n cook (unless you would like to make cupcakes, in which case, line a muffin pan with cupcake liners and spray each line with spray 'n cook)
At this point the recipe tells you to melt the chocolate, I didn't, I left the discs whole and put them in at the end
Mix the yoghurt, jam, soya milk, sugar, oil, vanilla, almond extract and whiskey in a large bowl
Sift in the flour, cocoa, baking powder, baking soda and salt
Mix thoroughly - I just used a spatula
Pour in the Lindt discs and crumble in some walnut pieces
Mix again, but do not over mix
Pour into the loaf tin
Bake for about 25 - 30 minutes
Tip out of the tin and allow to cool on a wire rack before cutting into squares

THE RESULT: My brownie craving was sated! This recipe is so delicious, exactly what I was looking for; I couldn't even tell that the brownie didn't contain eggs, dairy or gluten. It was light and fluffy and somewhat cakey, but the gooeyness from the chocolate, made my day! I have been devouring my way through these brownies with glee and have even managed to freeze some. I will most definitely make this recipe again. A huge thumbs up from me!

Review: The Roundhouse

2011-06-08T08:57:00.001+02:00

When the weather is miserable there is nothing better to do than eat! And this is exactly what we did last Sunday.

Felchin Chocolate Fondant with Seville Orange Ice Cream and Creme Anglaise

(The Creme Anglaise is ceremoniously poured at the table by the waiter)

The road to The Roundhouse in Camps Bay is long and winding (I feel a song coming on), but this road does nothing to deter you, in fact with each turn and twist, edged with age-old trees, I felt my excitement mounting and on arriving at this tucked away gem, the view, simply, took my breath away.

I was in awe as history seemed to unfold before my mind's eye.

Then

(Taken from the web)

Now

(Taken from the web)

In fact, while walking into the restaurant, I could imagine myself in a black and white movie - so transported to a bygone era was I.

Our friends were tucked away in an alcove, which immediately gave a sense of privacy, almost as if I was visiting a friend's home for lunch (A very rich friend with a well-oiled contingent of staff).

The Maitre d' was superb - explaining the intricacies of each dish and providing recommendations. We all decided to go with the "Express Lunch Menu", which consisted of three courses, with two choices for each.

Menu R180 or Menu with Pairing R345.

Most of us opted for the recommendations:

STARTER: Lezena Free Range Chicken Terrine and Parfait with Nasturtium Berry Tapenade, Eve Figs and Pine

The chicken was unbelievably tender and moist and the accompanying flavours and textures took my taste buds on a journey, with each mouthful being a new avenue to explore and savour.

MAIN: 24 Hour Lamb Shoulder with Charred Aubergine, Radish and Fennel

The charred aubergine and strong flavours of radish and fennel complimented this robust dish excellently. The lamb was melt in the mouth and the gravy unctuous.

DESSERT: Almond Frangipane with Vanilla Creme, Marzipan and Chocolate Croquant

The flavours struck an individual cord, yet harmonized brilliantly. I adored the tiny balls of marzipan, the crunchy shards of dark chocolate and the delicate almond frangipane.

Each dish was accompanied by heavenly wines, (chosen by one of my learned dining companions); a wooded, almost syrupy, chardonnay for the starter and a deep, powerful red blend for the main.

If this is what it feels like to be royalty, bring it on!

...
Prince Harry, where are you? ;-)

Mother's Day Picnic @ Groot Constantia (Jonkershuis)

2011-05-31T15:29:00.000+02:00

What a day for a picnic - sunny, crisp blue skies with only a hint of wind (it picked up later, but hey this is Cape Town we're talking about).

I was euphoric at spending Mother's Day with my mom - I had only been away from Joburg for about 2 or 3 weeks, but I was missing her a lot. The gods were smiling on us as the timing worked out perfectly (she had booked her trip before I had even decided to move to Cape Town) and the weather also played along, gamely.

Jonkershuis puts on an amazing picnic spread; when I saw our baskets, I did a little imaginary back flip and had evil thoughts of grabbing a basket, running away, hiding behind a tree and devouring everything all on my own.

I LOVE Picnics.

All the rules of eating go out the window - picnics are about getting back to the essence of food: savouring the flavours, sharing, mixing and matching and eating with your fingers!

We found a cosy spot under a giant tree, secluding us from most of the wind, spread out our blankets, removed our shoes, ordered our drinks and proceeded to eagerly unpack the baskets.

We ordered a vegetarian and a vineyard basket - some of the memorable items for me were the spinach and feta quiche - I was quite tempted to eat this all on my own (maybe I should have been an only child... hmmmm??)

The snoek pate with its creamy smokiness, offset by the sweetness from the orange marmalade, and the roasted butternut pate with its delicate honey and cinnamon flavours, both came in a close second. The pleasure didn't stop there, however, as we tucked into a variety of mini cheeses paired with a sweet and tart grape relish and a selection of pickles. The artisan french baguette made the picnic authentic for me - there is something rustic and comforting about breaking off a piece and lathering it until pate oozes off the edges. Don't you think? A creamy, wobbly milk tart with its tangy, rooibos dunked raisins was the pinnacle to this lazy feast. And in my view, the delicately yeasty Groot Constantia Cap Classique, was the perfect accompaniment; making the day extra special.

Road trippin'

2011-05-26T11:35:00.001+02:00

"Road trippin' with my two favourite allies; fully loaded we got snacks and supplies; it's time to leave this town; it's time to steal away..."

Excitement, sadness, suspense, drama, indecision.

Mist blanketed our way to the first toll plaza, where we converged like sheep with the rest of the early morning travellers.

As dawn broke, placing the nightmare of the mist behind us, 51kms of roadworks stretched before us.

The Garmin told us of a detour on a dirt road, which we decided to take, along with the rest of the sheep - a lonely beacon in the form of a tree with brilliant orange leaves, grinned at us from the sidelines as if it knew that we were to be greeted on the other end by another stop and go, which would last an hour and a half!

Singing along to road trip songs and playing eye spy and other mind games helped pass the time, until 14 hours after departing, we arrived in Beaufort West; slightly wilted - keen for a relaxing bath, a drink and some warm food!

The following day we rose with much excitement, eager to complete our journey. The scenery was magnificent, the tunnel an excellent experience. At last we made it to my new home by the sea with its view of the "mountain", strange roads and speed limits.

In the first week, finding my way around was a challenge – I got lost in the Waterfront, (I knew I would laugh about it later, but it wasn't funny at the time as the drizzle turned me into a drowned rat) going to and from the airport and pretty much anywhere else I decided to go. I've since put the Garmin away and am using the mountain as my guide.

Now I am finding joy in the unknown – embracing the challenge.

Before long I will be a Capetonian!

P.S. My article in the CLEO Magazine is out now (June issue)

Life and its Changes

2011-03-31T16:35:00.001+02:00

“Life isn’t about waiting for the storm to pass… It’s about learning to dance in the rain.”

You might be wondering where I have got to and why I am suddenly not blogging as much as I used to.

In one of my previous posts, I alluded to changes happening in my life – the biggest change being that my boyfriend and I broke up after 5 and a half years and I landed up moving back home. I am not one for change, so this has been a rather large adjustment and blogging seems to remind me too much of my “previous life” that I have been finding it hard to get back into.

"Everything in life happens for a reason.”

The Food Bloggers Indaba has probably had the most profound effect on me this year and these are a few memorable moments for me from the day: (Colleen outshone by creating an excellent day for us all! Thank you, thank you, thank you!)

• Nerves almost got the better of me at the thought of meeting the people behind the blogs that I had held in the utmost regard. This was until I saw Tandy’s face beaming at me from behind the registration desk and I knew everything was going to be ok.

• As I sat at a my chosen table I was amazed to notice that it was filled with such highly esteemed people including Abigail Donnelly, Editor of Eat Out Magazine, Anelde Greeff, Eat In Magazine, Bernadette le Roux, writer and Linda Harding from the blog Squashed Tomato. Fate had brought me to this table, to be close to the people that I aspire most to be like in the food world.

• Jeanne Horak-Druiff from Cooksister proved to be a witty and thoroughly entertaining MC and her talk entitled “Getting started, keeping going, getting good – 10 tips for bloggers” was beneficial and inspiring on so many levels. One of the points that stuck in my mind was the question, “Are you a cook who writes or a writer who cooks” – I have come to realize that I am definitely a writer who cooks.

• Jane Anne Hobbs’ talk on recipe development and writing was thought provoking and interspersed with quirky comments and side splitting laughs.

• While Michael Olivier’s useful wine tasting was an amazing journey into the flavours of wine.

• And Nina Timm and Sam Linsell’s photography workshop helped me immensely in improving my camera technique.

As I stood on the deck of the photography workshop looking out to the sea, with the breeze in my hair and the happy chatter of the other participants behind me; something stirred within me – Cape Town was where I was meant to be.

The excitement that I felt for this blogger’s conference and the fact that I saw it as a step closer to my destiny (A cliché maybe, but all clichés are based on truth) culminated in my decision to move to Cape Town.

I will start my new journey on the 22 April 2011.

“Life is what happens to you while you’re busy making other plans.”

While I was making all the plans for my big move to Cape Town, I received an e-mail from CLEO Magazine asking if they could do a feature on my blog for their June edition. I was over the moon! My photo shoot was yesterday and I loved every moment of it! I could definitely get used to this :-)

“There are many things in life that will catch your eye, but only a few will catch your heart… pursue those.”

Writing and food are my passions – nothing brings me as much joy as when I am writing and cooking. A calm comes over me and I feel like I am home – no matter where I am.

I hope Cape Town provides me with the platform that I have been searching for and I look forward to getting to know all of my fellow bloggers on a much more personal level. I’d love nothing more than to have you all over for dinner sometime. :-)

“The best things in life are free.”

I know that the friendships I make along the way will stay with me for the rest of my life.

“Life is like a box of chocolates, you never know what you’re gonna get.”

So here is to the new chapter in my journey of life – I hope it is filled with many occasions to be celebrated!

Photos were taken at the Indaba

The Foodbarn

2011-03-10T15:52:00.001+02:00

A whitewashed barn, glowing from within, welcomed me as I surrendered to a magical evening of intoxicating food and wine at The Foodbarn in Noordhoek.

This was the start of my journey at the Food and Wine Bloggers Indaba, to be held at Monkey Valley Beach Nature Resort, the following day and I couldn’t have asked for anything better.

We were greeted with smiles and were whisked up to our table in the eaves of the barn – the table elegantly set with white linen and complimented with an eloquent arrangement of flowers.

Our waitress reminded me intensely of Vanessa from Gossip Girl, which I mentioned to her and we both laughed, setting the tone for the evening – animated elegance.

The first thing that caught my eye was the fact that all the wine on the menu could be ordered in carafes – 10 points scored already!

There were three food menus to choose from, the a’la Carte, Bistro and Degustation Menu. I chose to order from the Bistro Menu and my dining companion chose the a’la Carte.

After much deliberation as everything sounded temptingly scrumptious – I settled on “Fresh tuna tartare with lemon and chives, served on avo pulp with aioli, finished with minute fried prawns and pickled ginger.”

This may seem a mouthful, but in fact it was light and buzzed with clean flavours. The prawns were melt-in-the-mouth, smokey deliciousness – I couldn’t begin to give their magnificence justice. The tuna was paper thin, with the subtle flavours of the lemon, chives, avo and aioli complimenting its freshness. The surprising finale was the little red fish balls popping in my mouth, while the ginger left a refreshing aftertaste.

My friend’s starter was a duck extravaganza entitled, “My way around a free-range duck”: Homemade duck breast ham served with ripe melon and baby mesclun (assorted young salad leaves), Duck parfait brulee, Duck confit spring roll, finished with Port and citrus vinaigrette.

This can only be described as art on the palate.

And speaking of the palate, our palate cleanser was a boozy mango drinking sorbet – a brilliant idea and delicious.

My main was “spicy pork belly and chitterling sausage, wrapped in a crispy spring roll, served with roasted plum tomato, potato fritter and finished with a cream of mustard and fresh herbs” The unusualness of this dish caught my attention and didn’t disappoint as all the flavours worked in unison. I especially enjoyed the Christmassy spice of the pork belly encased in the crunchy spring roll.

The other main was “grilled free-range Namibian beef fillet served with potato fondant with cep (a type of mushroom) tapenade and fresh rocket, finished with a cream of cep and morel”

Although I couldn’t eat another bite; the selection of cheeses proved too much of a temptation and I just had to squeeze in a few cheesey biscuits, topped with tangy preserve.

Gluttonous bliss!

It was a lovely evening, made all the more amazing by the polished and friendly service, great company and of course excellent food.

I was now ready to embrace the Indaba!

Food of Love Part 3: Chocolate for the Senses

2011-02-14T10:52:00.001+02:00

The chemistry of food and wine has fueled a journey of passion that begs to be cooled... Rich chocolate, a bitter sweet offering of cream and ice, is the perfect ending to a simple, yet tantalising display of food Heaven.

More endorphins will be released when the smooth ice cream is eaten with glee. Toasted cupcake crumbs and a juicy sliver of nectarine will send the senses soaring to new heights.

Chocolate Ice Cream with Red Velvet Cupcake Crumbs and Fruits:

(Serves 2, with lots left over)

Ice cream: (Makes a small tub)

1 Tin Coconut Cream
1 Slab Albany Smooth Dark Chocolate
2 Teaspoons Vanilla Extract
1/4 Cup Brown Sugar or Fructose
2 Teaspoon Good Quality Cocoa

Cupcake Crumbs (homemade or store bought – if you want to make them, you can make these a few days in advance and just freeze the crumbs, after crushing the cupcake into crumbs)

Homemade: (Makes 6)
90mls Pouyoukas Rice Flour
90mls Potato Starch
90mls Fructose
1/8 Teaspoon Sea Salt
½ Teaspoon Baking Powder
¼ Teaspoon Baking Soda
1 Teaspoon Xanthan Gum
1 – 2 Teaspoons Cocoa Powder
1 Tablespoon Canola Oil
½ Tablespoon Light Agave Nectar
½ Cup Raw Beetroot Pulp
1 Teaspoon Egg Replacer mixed with 1 Tablespoon Warm Water
1 Teaspoon Vanilla Essence

Fruits such as nectarine, raspberries, gooseberries

Directions:

Heat oven to 150 degrees Celsius
For the cupcakes sift the dry ingredients together
Add in the wet ingredients
Mix until the batter is smooth
Spoon the batter into a muffin tin
Bake for 25 minutes
Remove and cool on a wire rack
When cooled – blitz into crumbs
When serving – transfer the crumbs to an oven tray and bake until crisp
For the ice cream combine all ingredients in a pot on the stove
Slowly heat, while stirring, until the chocolate has melted
Bring mixture to a gentle boil for about 20 minutes
Transfer to a freezer container and freeze for a minimum of 2 hours, but preferably over night
Just before serving, take container out of the freezer and allow to melt a little, so that ice cream is easier to work with
Serve with the crispy cupcake crumbs and fruits of your choice

<3 HAPPY VALENTINE'S DAY!! <3

I wish you all a love like this:

"Your words are my food, your breath my wine. You are everything to me."

--Sarah Bernhardt

Food of Love Part 2: Mind, Body and Soul

2011-02-10T10:15:00.003+02:00

Candlelight sets the scene.

The woody scent of rosemary wafts from the oven, over-powering the citrus aroma that clings to the chopping board.

Love is in the air.

The crunch from the chicken skin echoes as the juices run clear. A hit from chilli, rosemary and lemon engrained in flesh, awakens the senses.

Tonight there are no boundaries.

The creaminess of the butterbean mash, suggestive of things to come…

In ancient times, rosemary was thought to strengthen the memory and thus became the emblem of fidelity for lovers. The lemon symbolizes the human heart in Judaism and chilli increases heart rate, helps to release endorphins and ultimately creates a hot and steamy environment. With this heady trio, the night is guaranteed to get off to a pulsating start.

Crispy Chicken with Butterbean Puree and Poached Carrots

(Serves 2 as a Main)

Ingredients:

Chicken:

Zest of 1 Lemon
Juice of 1 Lemon
A Few Sprigs of Fresh Rosemary
1 Teaspoons Dried Chilli
Olive Oil
2 Chicken Breasts or Chicken Thighs – Skin Still On

Puree:
1 – 2 Tins Butterbeans
Paprika
Lemon Juice
Salt and Pepper to Taste
Chicken Stock
Dollop Dairy or Soya Cream

Gravy:
Chicken Stock
1 – 2 Teaspoons Good Quality Whiskey
Corn Starch to Thicken
Dollop Dairy or Soya Cream
Salt and Pepper to Taste
Squeeze Lemon Juice (Optional)

1 Punnet Baby Carrots
Chicken Stock

Directions:

Heat oven to 180 degrees
Dry roast lemon zest until crispy
In a pestle and mortar crush the lemon zest, rosemary and dried chilli with sea salt
Add a glug of olive oil and mix to form a marinade
Rub all over the chicken pieces – and under the skin
Place each chicken piece on a stick of rosemary
Roast in the oven for about 20 – 30 minutes
Grill for the last few minutes to crisp the skin – add some salt onto the skin
Allow the chicken to rest
Fry the drained butterbeans, add lemon juice, paprika, some stock and salt and pepper to taste
Mash with a potato masher or blend until smooth
Adjust seasoning if necessary
Poach the baby carrots in the chicken stock until al dente
For the gravy – add some of the chicken stock to the roasting pan with the chicken juices, removing any burnt bits from the pan
Simmer on the stove
Add the whiskey and allow to cook out
Thicken the sauce with a bit of corn starch dissolved in cold water
Season with salt and pepper and a squeeze of lemon juice if desired
Finish off with the dairy or soya cream

Wax drips seductively down the candle stem, herby aromas a fainting memory, music plays in the background and wine bubbles forth as two lovers intertwine... mind, body and soul.

The Food of Love

2011-02-03T09:13:00.001+02:00

The ripe beetroot stain of his lips flashed through my mind as he bent into kiss me; my eyes involuntarily closing with the action. His tongue played magic with mine as the sweet nectarine juices, mingled with the subtle sourness of the apple and the creamy saltiness from the pistachio crumbs, still lingered there... I was drifting... and I never wanted it to end.

For centuries food and love have been inexplicably intertwined and this Valentine's Day there will be no exception. The simple flavours in this dish all join together in a harmonious dance of love; a seduction of the senses.

Beetroot Carpaccio with Pomegranate Jelly and Infused Olive Oil:

(Serves 2 as a starter)

Ingredients:

2 -3 Baby Beetroot, Sliced Very Thinly

1/2 - 1 Pomegranate (you can use pomegranate juice)
Gelatin (about 1 - 2 leaves)
1/2 - 2 Teaspoons Fructose or Sugar
1/2 - 1 Nectarine, Cut into Thin Slices
1/2 - 1 Apple, Cut into Thin Slices
Salted Pistachio Crumbs (for dipping the apple slices into)
Parmesan Infused Olive Oil
Basil Infused Olive Oil
Mustard Microherbs (for garnish)
Edible Flowers (for garnish)

Directions:

Start off by squeezing the juice from the pomegranate – an idea is to rub the pips through a sieve – so that the pips and juice are separated
Halve the juice and add half the gelatin mixture to it (you will need to melt the leaves in a drop of hot water)
Add fructose to the other half of the pomegranate juice to sweeten it – don’t overdo it – and add the rest of the gelatin mixture
Transfer the jelly to an ice cube tray and allow to set in the fridge for a minimum of 2 hours
Arrange the thinly sliced beetroot into a circle on a place
Add four slices of nectarine on top of the beetroot in a wheel-like fashion
Dip the edges of the apple slices (skin side) into the pistachio crumbs (crush some pistachio nuts in a pestle and mortar)
Arrange on the beetroot next to the nectarine slices – also in a wheel-like fashion
Top with some mustard microherbs and edible flowers
Take the jelly out of the fridge and slice thinly into little cubes – dot these around the plate – alternating the sweet and sour
You may want to add some more pistachio crumbs for extra flavour and texture
Drizzle over the parmesan and basil infused olive oils

"Cooking is like love, it should be entered into with abandon or not at all.” Harriet Van Horne, ‘Vogue’ 10/1956

The Way You Make Me Feel

2011-02-02T09:18:00.002+02:00

The sun twinkled laughingly off the Atlantic Ocean as the car crawled up the Chapman's Peak Pass; the unexplainable pull that Cape Town has had over me intensified and I held my breath, gazing out at the ocean and wanting nothing else, but to call this mysteriously beautiful place home... Suddenly I saw the sign for Noordhoek and Monkey Valley and I began to giggle with excitement and squirm in my seat - I was coming here for the Food and Wine Bloggers Indaba on 20th February and I couldn't wait! What a surprise to find myself here, the pull must have been even greater than I imagined...

I am so looking forward to learning, chatting, growing, absorbing as much as possible, but especially to meeting all of you, the blogger friends that I have made over the last year - who of you do I finally have the pleasure of meeting?

The last few months have been a challenging time for me; everything that has been a constant is no longer there to rely on. As I try to figure out what I want from life and to make sense of all the thoughts racing around in my head; small things keep whispering at me, tugging me, begging me not to give up on the journey that I began over a year ago, with the intention of helping myself and others.

It amazes me how answers can be found in the most unexpected of places; the place in question was Wang Thai and the answer came in the form of a "Wang Thai Tini", which was ordered by a friend...

Strange that a cocktail can give you the answers that you have been looking for, but I don't think this was an ordinary cocktail, the magical properties of taste were at play. A combination of coriander, lime, ginger, chilli and coconut begging to be tried, savoured, enjoyed...

The first reaction my friend had was one of shock as the intensity of the chilli hit, burning the lips and almost making the eyes water.

The sense of the unknown was so overwhelming; I had to try it.

My experience, however, was totally different.

My first taste was of the coriander as it hit the back of my throat with a powerful earthiness that made me smile, then the tang and zing of lime and ginger held hands as they skipped over my tongue with the chilli in hot pursuit as if it was a bad wolf getting ready to devour the two innocent children, Lime and Ginger; the coconut, sensing that the chilli was becoming overbearing swept over my tongue in a soothing layer of silk and I sat there in awe, marveling at the effect that flavour has on me.

I tried to explain my experience to my friend, wanting desperately to share this magnificent feeling and I said, "Wouldn't it be amazing if you could taste the way I could?"

And that's when I thought, whatever I decide to do and wherever this year takes me, there is one thing that I will not let go of for anything and that is the way that taste makes me feel.

Hello to 2011 and a revisit to Franschhoek

2011-01-18T15:43:00.000+02:00

Wow, where does time go? I can't believe my last post was on the 1st December 2010...

I spent a fantastic weekend in Franschhoek, it surpassed all of my expectations! We visited wine farms such as Vrede en Lust, where we tried a gorgeous rose named after Jess, one of the daughters, and also experienced a chocolate and wine pairing.

Vrede en Lust

Vineyards - Vrede en Lust

La Motte is a fantasy wine farm - the dining room and kitchen are out of this world with crockery chandeliers and a central kitchen where you are able to see the chef in action. The grounds are stunning too - so tranquil.

Entrance to La Motte

La Motte

We had an impromptu lunch at Grande Provence - I had the duck tagine, which was a mind blow! And I enjoyed tasting their wines, which have officially become some of my top favourites, especially the Grande Provence, which comes in a stunning leather case and has so many magical layers of flavour, but the whites are amazingly delicious too. Angels Tears is a light lunchtime wine.

Grande Provence - Duck Tagine

The Bubbles Festival itself was a glamorous affair with everyone competing to outdo each other's outfits. The weather was beautiful; the perfect day to sip bubbly in the sun.

The Salmon Bar is where we spent a large amount of our time - the breakfasts and lunches were great - particularly the hot smoked salmon, chilli and lime noodles. We had dinner at French Connection and to round off the weekend we went for more bubbly tasting at Haute Cabriere - what a breath-taking setting!

Haute Cabriere

I can't wait to explore more of this amazing part of our country! With each turn there is something new to discover... with spectacular views, champagne flowing and delicious food, what more could you ask for?

I wish all of you a fabulous 2011 - this year is going to be a brilliant one! Catch hold of your dreams and make them a reality.

The Winner: November Cinnamon Sue Competition

2010-12-01T14:18:00.000+02:00

Hi Friends,

I know I have been really scarce and hopefully you have missed me as much as I have missed you :)

Work is really hectic at the moment, what with it being the slow crawl towards the end of the year, and having so much to do before I go on holiday tomorrow.

I absolutely can't wait - Franschhoek and Plett - for a week - what bliss! Whoop Whoop!

I am going to the bubbles festival in Franschhoek this weekend, but I'll say it very softly so that my yeast allergy can't hear - ha ha :) I have heard so many wonderful things about this festival and in fact it is my first time to Franschhoek. I would love to go to The Tasting Room, it won 2nd place in the Eat Out awards, I have heard talk though that I may have to bond my house first. But, wow oh wow, I think this is definitely a must visit and an exceptional experience for all the senses.

Maybe I'll just stand outside, looking sad, and someone might feel sorry for me and throw me some scraps - hee hee :)

I can't wait to report back to you on all my findings and I have quite a few lovely Christmas recipes to share with you too.

But, without further ado - the winner of the November Cinnamon Sue competition is...

*DRUM ROLL PLEASE*

Sasha Solomon - entered by Tandy Sinclair.

I just know that Sasha is going to love this adorable cutlery set and get much use out of it. Well done Sasha, your prize will be on its way to you soon.

Until my next post, I wish you all much cooking success and lots of kitchen happiness xxx

Sweet and Sour Pork

2010-11-22T20:49:00.001+02:00

Out of nowhere, I suddenly had a craving for sweet and sour. I can't order this in a Chinese restaurant because it is packed full of delicious tasting, but very naughty yeast - but I do love it to bits!

And then just as suddenly, I realised that I had never attempted to make my own sweet and sour dish before - now I was super excited. I also didn't want to use chicken - I am all chickened out at the moment! So, I decided on pork, not a meat that I cook with regularly, but one that I know goes well with sweet and sour sauce.

This is my version of Sweet and Sour Pork:
(Serves 2 - 3)

Ingredients:

400 - 500g Pork Strips
1 Onion, Chopped into Chunks
1 Red Pepper, Chopped into Chunks
180g Fresh Pineapple, Chopped into Chunks
1 - 2 Tomatoes, Diced (Optional)
1/4 Cup Homemade Ketchup
1/2 - 1Tbs Soya Sauce
1Tbs Agave Nectar or Honey
Juice Half Lemon
Juice 1 Small Orange
A Few Sichuan Pepper Corns, Crushed
1tsp Fructose
Salt and Pepper to taste
1 - 2tsp Corn Starch in a Little Water

Directions:

Marinade the pork in the ketchup, soya sauce, agave nectar, lemon juice, orange juice, sichaun pepper, fructose, salt and pepper and corn starch mixture for at least half an hour
Transfer the pork, sans marinade, to a frying pan or wok and cook on high for about 5 minutes until cooked through
Remove from pan
Fry onions for a few minutes and then add the peppers and pineapple and marinade
Cook on high until sauce has thickened
Add the pork back in and stir around
I served mine with buckwheat noodles, but any rice or noodles will work well with this dish

Have a fab evening all xxx

P.S The Cinnamon Sue Competition, to win a gorgeous, yet oh so useful kiddies cutlery set, is entering its last week. Enter today!

Red Thai Curry

2010-11-19T08:15:00.002+02:00

With some of the left over curry paste from my Sonia Cabano Thai fishcakes, I made a simple

Chicken Red Thai Curry
(Serves 2 - 4)

Red Curry Paste (Adapted from Delia Smith)

4 Medium Red Thai Chillies, Deseeded and Chopped
2 Level Teaspoons Ground Cumin
3 Stems Lemon Grass, Trimmed and Chopped
2 Level Teaspoons Grated Fresh Ginger
Grated Zest and Juice 2 Lemons (or Limes)
1 Level Tablespoon Ground Peri Peri or Hot Paprika
1 Teaspoon Fish Sauce*
1 Teaspoon Soya Sauce*
1 Teaspoon Fructose
1 Teaspoon Sea Salt

*Fish Sauce does contain yeast - leave it out if you are highly allergic
*Make sure the soya sauce you use is gluten free

Ingredients:

2 - 3 Tablespoons Red Thai Curry Paste (see above)
3 - 4 Chicken Breasts, Sliced
1 Onion, Diced
1 Yellow Pepper, Sliced
Handful Mange Tout
1 Can Coconut Milk
1 - 2 Teaspoon Fructose
2 - 3 Lime Leaves
Salt and Pepper to Taste
Squeeze Lemon or Lime (Optional)

Directions:

Bash all curry paste ingredients in a pestle and mortar and then whiz in a blender so that the lemon grass is broken up
Fry onion until translucent
Add the curry paste and fry for a few minutes
Add the coconut milk and lime leaves
Add the chicken and simmer for about 10 - 15 minutes until the chicken is opaque
Add the fructose and salt and pepper and lemon, if using, to taste
Serve with basmati or jasmine rice

Product Review: Alpo Soya Dairy Free Custard - Vanilla Flavour

2010-11-18T14:35:00.001+02:00

I recently discovered Alpo Soya Dairy Free Custard at Pick n Pay on Nicol.

Being a serial trier and buyer of all things allergy free, I simply had no choice - my will power was not that strong - I had to buy it!

I was really glad I did because it inspired me to create the recipe in my previous post - it just would not have been the same without it; it provided extra body and texture and flavour to the dessert.

Website Description:

A tasty vanilla flavour custard made with blend of water and soya beans, with calcium and vitamins. Delicious served hot or cold.

Ingredients:

Water, Sugar, Hulled soya beans (6%), Modified tapioca starch, Tri-calcium phosphate, Vanilla flavouring, Thickener: Carrageenan, Sea salt, Curcuma extract, Vitamins: Riboflavin and B12.

Soya has been getting a bad rap recently, but I think as long as you eat it in moderation, it should have no ill effects on your body (this is only my opinion though).

Compared to UltraMel custard is has a very similar texture and the vanilla flavour has that familiar vanilla taste, although with a slight after taste of soya, quite like soya cream, but it's not unpleasant.

I think it would be best served cold.

All in all, I am over-joyed to have a dairy-free alternative to UltraMel and look forward to creating many new and exciting desserts - do try the one in my previous post to get you started - or simply eat it with fruit and jelly. Deeeelish!

Look out for their other products too.

Allergy Free Version of Sonia Cabano's Coffee Amarula Cups

2010-11-17T19:51:00.001+02:00

Little pots of gooey, creamy heaven.

In my previous post, I reviewed Sonia Cabano's "Easy Simple and Delicious" and tweaked three of her dishes to provide allergy free versions.

The dessert "Coffee Amarula Cups" was amazingly delicious, but oh so naughty and oh so rich! Packed full of copious amounts of cream and mascarpone; I challenged myself to come up with a recipe that would provide the same affect, but not contain the dairy or gluten...

So here is my:

Frangelico Custard-Cream Cups:
(Serves 4)

Ingredients:

5 - 6Tbs Frangelico, plus extra for serving
2 - 3 Chocolate Chip Biscuits, per cup (recipe below)
250mls Alpro Soya Dairy Free Vanilla Custard
250mls Soya Cream
5 - 6tsp Fructose
1tsp Nomu Vanilla Paste
Finely Grated Zest of 1 Orange
3Tbs Flaked Almonds, for serving (lightly toasted or plain)

"Nutty" Chocolate Chip Biscuits:
(Makes 15)

Ingredients:

1/4 Cup Buckwheat Flour
1/4 Cup Maizena
1/4 Cup Potato Starch
1/4 Cup Quinoa Flour
4.5mls Xanthan Gum
2.25mls Bicarb of Soda
1/2tsp Baking Powder
2.25mls Sea Salt
75mls Canola Oil
75mls Brown Sugar
1/2tsp Egg Replacer + 1Tbs Water
1/2tsp Nomu Vanilla Paste or Vanilla Extract
1/3 Slab Beacon Midnight Velvet, cut into small chunks

Directions:

First make the biscuit dough - it is best if it is made 40 hours in advance
Sift all flours individually into a large bowl
Whisk the rest of the dry ingredients into the flours
Combine all the liquid ingredients together and add them slowly into the dry ingredients - stirring as you go
Add in the chocolate chunks and fold the mixture gently so as not to break them
Cover with cling film or put into a sealed container and then into the fridge for about 40 hours (this helps the dough stick together and to provide a lovely biscuity effect)

On the day that you would like to serve the cups:
Heat oven to 150 degrees Celsius
Once chilled for 40 hours (or there abouts) - remove the biscuit dough from the fridge and roll into ping pong ball sized shapes
Bake in the oven for 20 minutes
Remove from the oven and allow to cool on a wire rack (these are gorgeous as a teatime or anytime snack - crunchy on the outside and soft in the middle)
Beat together the custard and the cream until frothy and a bit stiff
Add the orange zest, vanilla paste, a little Frangelico to taste and the fructose - set aside
Break up the biscuits into the cups and cover with the Frangelico, to moisten
Spoon the custard-cream over the moistened biscuits in equal amounts
Chill the Frangelico cups in the fridge until ready to serve
Sprinkle with flaked almonds and an extra drizzle of Frangelico

YUM!!

A Review: Sonia Cabano's Easy Simple and Delicious

2010-11-16T20:44:00.012+02:00

Wow, I can't tell you how excited I was to receive an e-mail from Aletta Lintvelt asking me to write a review on behalf of Kalahari.net and Food24 - I immediately jumped at the opportunity and the cookbook that was selected for me was Sonia Cabano's Easy Simple and Delicious.

Sonia is a former model, which instantly made me think that her views on food would be very similar to mine - being that only the best ingredients should be put into your body in order for you to look and feel your best. I was right!

The book is split into four sections, "Fresh" which aims to dispel the myth that healthy eating entails boredom and deprivation - much like what I am wanting to achieve with my blog. She writes that every mealtime should be a celebration - this is a mantra that I think we would all do well to live by. She also encourages you to lessen your dependency on animal protein and cut back on saturated fats, refined sugars and salt. Rather focusing on the flavours from herbs and spices, olive oil, ginger, chilli and garlic and to add plate appeal by using colours and textures. A few dishes that caught my eye, in this section, were Moroccan spicy lentils; Banana nut curry with pilaf rice and Phyllo pears and honey with dark chocolate chips and slivered almonds

"Fast" encourages you to manage a balanced, nutritious and tasty eating plan with delicious recipes that are quick to prepare. Decent staples are a must when it comes to no fuss meal planning such as canned beans, tomatoes, tuna, dried pasta, rice and condiments - especially Asian ones. The pastas in this sections are mouth-watering, especially the Ragu bolognese and for the sweet-toothed, Brazil nut and raisin rocky road looks delectable.

"Lazy" is all about the celebration of food, friendship and intimacy, which often take the back seat in our fast-paced lives. Classic recipes have been included in this section that will whisk you back to a by-gone age and make you embrace everything those past ideals stood for, most importantly the need to slow down and appreciate life's little pleasures. Some dishes that stand out are Coq au vin with pancetta and onions; Rare roast sirloin with horseradish cream and Yorkshire pudding; and Summer minestrone with rosemary pesto.

For the braai-obsessed, Moroccan char-grilled butterflied lamb is a must try!

The final section is "Staples" - this section is the one that really got me excited as it includes recipes for homemade stocks, which are a necessity when the focus is on additive and preservative free meals that are full of goodness and pure tastes. Also included in this section are recipes for sauces such as barbecue and sweet chilli, curry powders, salad dressings and pesto.

The cookbook itself embraces all of her principles; the pictures are bright and colourful and the recipes are simple and easy to follow. The paper is of good quality and I am sure that it will be able to withstand a good amount of kitchen activity.

In the spirit of Sonia and her cookbook I decided to host a dinner party for a few of my closest friends where I cooked three of her dishes exactly as they were and then later tweaked them for the allergy conscious.

I selected Thai fishcakes with chilli-lime dipping sauce for starters - from the "Fast" section.

Mediterranean fish baked with aubergine, origanum and peppers for main - from "Fresh"

and Coffee Amarula cups for dessert - from "Fast".

For the fishcakes it is essential to use a very good quality Thai red curry paste as the flavour will just get lost during cooking, which is what happened the first time I made them, therefore I would suggest adding an extra teaspoon or two.

The second time, I decided to make my own paste from a recipe of Delia Smith's which improved the flavour immensely. I added in 1tsp fish sauce, 1tsp soya sauce, 1tsp fructose and 1tsp sea salt and used ground cumin instead of cumin seeds as I couldn't find them, I also left out the shallots and garlic and replaced the lime with lemon. The end result was a firey paste with powerful flavours from the lemon grass, coriander and cumin - the perfect combo for the perfect fishcakes.

Thai fishcakes with chilli-lime dipping sauce:
Makes 28-30

Ingredients:
1kg hake portions
1 egg
2T (30ml) Thai red curry paste
2t (10ml) sugar
1T (15ml) Thai fish sauce
2T (30ml) finely chopped fresh coriander leaves (no stems)
5 spring onions, white parts only, minced
Oil for frying

Method:
1. Chop fish into pieces and blend in a food processor with egg, curry paste, sugar, fish sauce, coriander and spring onions until rough paste forms
2. Heat the oil in a large frying pan and fry dessert spoonfuls of the mixture until golden brown on both sides. Drain on absorbent paper and serve hot or at room temperature with chilli-lime dipping sauce

Notes:

Although Sonia encourages you to use less salt, I found the seasoning to be lacking in the original recipe - I added some sea salt to mine the next time I made them.
In the allergy version I left out the egg and refrigerated the balls over night - I was worried that they wouldn't go as nice and golden brown, but I was happy when they did
And I replaced the sugar with fructose
The first time I used fresh hake pieces and the second time I used frozen - there was really no difference
Over all, these fishcakes burst with flavour - I really enjoyed them and they looked exactly like the picture, which is a big plus!

Chilli-Lime dipping sauce:
(Makes 1 Cup or 250mls)

Ingredients:
2 garlic cloves
1 small green chilli, deseeded and finely minced
1-2T (15-30ml) soft brown sugar
1/4 cup (60ml) Thai fish sauce
1/4 cup (60ml) rice vinegar
2T (30ml) lime juice (bottled is fine)
1/4 cup (60ml) water

Method:
1. Place all ingredients in a food processor and liquidise for about 30 seconds, or until sugar dissolves. Alternatively, if you don't have a processor, pound the garlic, chilli and sugar to a paste with a pestle and mortar. Add the remaining ingredients and whisk until smooth
2. Serve in a pretty bowl as an accompaniment to the fishcakes. In an airtight container, this dip will keep in the refrigerator for a week

Notes:

The fish sauce was too over-powering, I reduced the quantity in the allergy version as the rest of the flavours were fighting to compete with it
I used a pestle and mortar to make the sauce and it worked well
The next time I made the sauce, I omitted the garlic, used only 1T fish sauce and included 1T soya sauce, 2-3T lemon juice (I couldn't find limes) and left out the vinegar. It tasted brilliant and worked really well with the fishcakes

*Fish sauce does contain yeast, but I find it an integral part of Thai cooking, therefore I chose to leave it in. If you are highly allergic to yeast, I suggest leaving it out

Allergy Version

Mediterranean fish baked with aubergine, origanum and peppers:

(Serves 4)

Notes:

This recipe calls for a firm fish, but I made a big whoopsie and used hake, which just fell apart. When I used kingklip, it worked out extremely well.
The second time I didn't toss the fish in flour as I thought it wasn't really necessary, although tapioca flour could be used as a gluten-free replacement.
I added in a teaspoon of fructose to counterbalance the tartness of the tomato
The flavours in the original dish were lovely - very robust and intense. I loved the inclusion of the lemon zest, it worked beautifully with the tomato and oreganum. I thoroughly enjoyed the dish and so did my guests, even though the fish fell apart; it landed up being more of a fish casserole.
For the allergy version, I used Nomu Vegetable Fond instead of the wine, I left out the garlic and I used fresh tomatoes instead of tinned. The result was individually fresh flavours - it turned out to be more of a lighter dish.

Allergy Version

Coffee Amarula cups:
(Serves 4)

Notes:

The portions were very large
My guests struggled to finish them, but tried valiantly as they was really delicious, if a bit rich
I used Cranberry, Almond and Chocolate Biscotti, from Woolies, for the base - the cranberry added a nice tartness
Next time, I would reduce the quantities

The allergy version of Coffee Amarula cups to follow in tomorrow's post.

Allergy Version

Overall, tweaking is necessary for individual tastes and some pre-planning is needed, for a three-course meal, to prevent guests from waiting, especially if making use of the allergy versions.

I would happily be stuck in my kitchen for hours with this cookbook - discovering new taste sensations and different ways to use ordinary ingredients. The thought of Sonia's baked sweet potatoes with honey, ginger and sesame-soy butter has had me drooling for days!

Orange Blossom Cupcakes

2010-11-15T22:40:00.000+02:00

Because I'm feeling full of sunshine, due to my weekend in Dullstroom, I have decided to share my little bursts of orange sunshine with you, which have been in development for quite a while. I am sure you can imagine how tricky it is to make a cupcake without the key ingredients - but I stumbled upon a beautiful website and recipe from Gluten-Free Goddess and her tips have helped me soooooo much!

The only problem I have with these is that if left out, they go stale quickly. But if you are baking to feed a crowd - this shouldn't be a problem at all, as they are extremely hard to resist. A good tip is to keep them in the fridge, this seems to keep the texture.

I have received such wonderful comments from friends and colleagues about them - most of them being absolute shock that they were gluten, dairy and egg free! And what an amazing, fresh flavour they have.

Orange Blossom Cupcakes:
(Makes 12)

Dry Ingredients:

3/4 Cup Pouyoukas Rice Flour (Throughout my research, I have found this to be the best rice flour)
3/4 Cup Health Connection Potato Flour
1/4 - 2/4 Cup Fructose (Depending on your sweet tooth)
1/4 Tsp Sea Salt
1 Tsp Nature's Choice Baking Powder
1/2 Tsp Bicarb of Soda
1.5 Tsp Xanthan Gum
2 - 3 Tsp Fresh Orange Zest, Finely Chopped

Wet Ingredients:

2 Tbs Canola Oil
1 Tbs Light Agave Nectar or Honey
2 Tbs Baby Apple Puree
220mls Freshly Squeezed Orange Juice
2 Tsp Orgran Egg Replacer whisked with 4 Tbs warm water
2 Teaspoons Vanilla Essence

Directions:

Heat oven to 150 degrees Celsius
Sift all the dry ingredients together
Add in the wet ingredients
Stir to combine - I just use a wooden spoon
Spoon batter into a cupcake tin (using cupcake casings finishes off the cupcake beautifully), about half way to the top of each cup
Bake for 25 minutes
Remove from oven and remove cupcakes from the tin and cool on a wire rack

Orange Icing:

Ingredients:

1/4 Cup Blossom Margarine (Remove from fridge when making cupcakes so that it is soft to work with)
1/2 Tsp Vanilla Essence
1/2 Tsp Orange Essence
3 - 6 Tbs Freshly Squeezed Orange Juice
2 Cups Icing Sugar (I am yet to find a sugar free icing sugar)

Directions:

Cream the Blossom and icing sugar together
Add the vanilla and orange essence and the orange juice
You may need to add more icing sugar at this point
Once the icing is combined well
Spread over the cupcakes
Or pipe using a piping bag
Decorate as you wish

Salmon for the Senses

2010-11-11T19:45:00.001+02:00

This week I've been having some rather strange sensual experiences and I wondered if any of you had ever experienced the same...

My sister sent me a link to a music video we used to watch quite often when we were younger - she is coming to visit from the UK soon - for a month - I am soooooooooooooo excited! Anyway, I watched the music video and I was instantly reminded of eating Sweet and Sour Chicken from Woolies, while watching the video - in my mind the video tasted like sweet and sour chicken.

And today in a waiting room someone mentioned the words Alliance Francaise and I got the taste of chocolate covered waffles, which took me completely by surprise. While in Matric, we used to go here once a week to brush up on our French language - I hated it because the class was only in French and you had to respond in French too, which simply freaked me out. But, I remember looking forward to the yummy chocolate covered waffles, which they sold here - my reward :)

Has a word or photo or video triggered off taste explosions in your mouth? If so, I'd love to hear about them - hopefully I'm not the only one :)

We leave for Dullstroom tomorrow - yippie - I can't wait!

But before I go - I wanted to leave you with another fishy recipe (just so you won't feel too left out)... A lovely, luscious, creamy salmon and asparagus pasta - with no cream! Of course, you can use cream if you're "allowed". I have to tell you that I am really enjoying soya cream at the moment... It finishes off a dish so nicely, just like real cream :)

"Creamy" Salmon and Asparagus Pasta:
(Serves 2 - 3)

Ingredients:

1 Leek, Finely Sliced
2 Salmon Pieces (Fresh or Frozen)
1 Punnet Baby Asparagus, Washed Well to Remove the Grit
Juice of Half a Lemon
1 Tbs Lemon Zest
1/2 Cup Soya Milk
1 tsp Corn Starch, Dissolved in About 1/4 Cup Water
Handful Mustard Microherbs
1 tsp Paprika
1/2 tsp Chilli Flakes
Drizzle Lemon Infused Olive Oil
Drizzle Parmesan Infused Olive Oil
Salt and Pepper
1/2 - 1 tsp Fructose
1 - 2 tsp Good Quality Whiskey
Soya Cream to Finish Off the Dish

Serve with Soba Rice Noodles

Directions:

Fry leek until tender on a high heat
Add whiskey and cook off the alcohol for a few minutes, so you are just left with the taste
Turn down the heat and add soya milk and a little of the corn starch mixture to thicken the sauce
Add the lemon juice and zest, salt, pepper, fructose, paprika and chilli flakes and stir
Add the salmon, asparagus and microherbs (reserving some for garnish - these little herbs are amazing - having a yeast allergy mustard is out, but these mustard herbs impart the same flavour - brilliant!)
Flavour with the oil and allow to simmer for about 5 - 10 minutes until the salmon and asparagus are just cooked
Taste the sauce and adjust flavourings if necessary
Finish off with the soya cream
Serve on soba rice noodles. I have also had this sauce on baby boiled potatoes - delicious!

Hope you all have a fantastic weekend! xx

A Salad with an Angel

2010-11-09T21:30:00.001+02:00

With the leftover marinated angel fish, from yesterday's post - I made a simple but tasty noodle salad.

I just love the name - Angel Fish - it makes it sound like you're eating something supremely healthy yet as light as a cloud and oh so heavenly. This is a very subtle tasting fish - but quite firm in texture, so it holds its shape very nicely and is lovely to flake. It takes on external flavours very well, which is great because I love my food packed full of flavour!

If you're looking for lunch on the run, this is perfect for you.

Marinated Angel Fish Pasta Salad:
(Serves 1)

Ingredients:

Left Over Angel Fish (marinated in chilli, lemon zest, olive oil, herbal salt and fresh oreganum before cooking)
Handful Rocket, Roughly Torn
Handful Basil, Roughly Torn
Handful Pea Shoots
Handful Baby Tomatoes, Cut in Half
1 - 2 Spring Onions, Sliced
Cooked and Cooled Soba Noodles, Ginger Flavour

Dressing (Optional):

Olive Oil
Lemon Juice
Herbal Salt
Pepper

Directions:

Gently flake the angel fish and layer it with the rest of the ingredients
You can squeeze the tomatoes gently to release some of the juices
Make the salad dressing and drizzle a small amount over (you still want to taste the flavours that the fish was marinated in)

And there you go; a very fresh and summery pasta salad... Dig in!

Have you entered the November Cinnamon Sue Competition yet? It is so easy; we are practically giving away the cutest set of kids cutlery. Go on, take a peek here.

An Angel of A Fish

2010-11-08T20:08:00.015+02:00

I have finally taken the plunge and decided to cook with fresh fish, well as fresh as it can be from a supermarket! (I was recently told that even fish sold as fresh can be frozen and then just defrosted.)

For Dre's birthday I surprised him with a trip to Dullstroom, which we will be going on this coming weekend. He just loves to fly fish, but hasn't been as often as he would like to, so I thought it would be the perfect gift. It is nerve wrecking trying to decide on a place to get away from it all, don't you think? The questions constantly play in your head: Do the rooms match expectations? Is there a nice ambiance? Are the owners friendly? How good is the food, really? Is the setting memorable? And no matter how many comments from ex guests you Google, there is still that flutter of uneasiness - especially when it's a surprise for the one you love.

One of the last times Dre went fly fishing, he was so eager to catch his fish that his foot slipped and instead of catching his fish he landed up with the fishies instead... It was rather amusing, although he didn't think so. Hopefully this time he will catch a few trout and not just a cold :) Maybe I'll even have the guts to cook one.... time will tell :)

When I spotted angel fish at Woolies, I was eager to try it - at first I had no idea what I was going to do with it, but the cogs in my brain started working when I saw the cutest little brinjals and decided to pair them with baby potatoes.

Baby veggies not only look cute, they also taste so much sweeter.

Marinated Angel Fish with Roasted Baby Veggies:

(Serves 2 - 3)

Ingredients:

1 Whole Angel Fish Fillet

1 - 2 Onions, Cut into Chunks

6 - 8 Baby Potatoes, Cut in Half

1 Punnet Baby Brinjal, Cut in Half or Quarters (Depending on Size)

1 - 2 Teaspoons Dried Chilli

Zest of 1 Lemon

Juice of 1 Lemon

Handful Fresh Oreganum
Olive Oil

Herbal Salt

Paprika

Tin Foil

Directions:

Heat oven to 180 degrees

Marinade fish in chilli, lemon zest, olive oil, herbal salt and fresh oreganum - set aside until needed

Place veggies in an oven dish covered in tin foil

Season with paprika, herbal salt, fresh oreganum and drizzle with olive oil and add a squeeze of lemon juice

Roast in the oven for about 20 - 30 minutes or until tender, but slightly charred

Bake the fish in the same tin foil, for the flavour, for about 8 - 10 minutes depending on the thickness (be careful not to overcook, keep checking it)

Squeeze some lemon juice over the fish just before serving

There is one place that I do not have any worries about visiting and that is Laird's Lodge in Plett. It always surpasses my expectations - from the super efficient, friendly staff, to the gorgeous luxury suites and the mouth-watering food. I am so thrilled to be doing a workshop there on the 10th December - I get to give guests tips on cooking with allergies as well as providing fresh ideas with Chef Tjaart Walraven. To find out more on this special, the rates have been lowered significantly over December!Click this link. It is not just for allergy sufferers; this offer is for everyone and is not to be missed!

The new Cinnamon Sue Competition is in full swing for November. This one is for the kiddies - a cute cutlery set is up for grabs. To find out more click here.

Winner of the October Cinnamon Sue Competition and November Competition

2010-11-01T11:17:00.002+02:00

Thank you to everyone who entered the October Cinnamon Sue Competition. There were many entries, but the first correct entry drawn was Chantelle Bell.

Congratulations Chantelle, I will be contacting you shortly.

The winning answer was: Microplane Grater and Zester, Black Handle (40020)

This utensil is so versatile that it can grate/zest chocolate, hard cheese, citrus zest, coconut, ginger and garlic. A must for today's kitchen.

I am so versatile,

I just love to file.

With teeth like a primate’s,

I just love to grate.

Lemons and oranges are nice,

But, I just love spice.

Ginger and garlic are fab,

And boy do I love a chocolate slab.

Coconut strands are really pretty,

But, I love hard cheese from an Italian city.

Well done Chantelle - I hope you get much joy out of your prize.

November's Competition is for the kids.

The prize we're giving away this month is "Cool Cutlery for Cool Kids". Any kid would be proud to sit at the Christmas table with this set of cutlery.

Question: What colours do the cutlery sets come in?

Find the answer on Cinnamon Sue's website based on the picture below.

Click on the picture to be taken to the website.

Please send your answer along with your name, contact number and physical address, where you will be available during week days from 9am - 5pm, to leabrebs@gmail.com.

The winner will be announced on my blog on the 1st December 2010. Judges decision is final and prize may not be exchanged for cash. Competition is only open to residents of South Africa. You may enter as many times as you wish.

Opening of Pick 'n Pay on Nicol and a Celebratory Dinner

2010-10-27T20:36:00.000+02:00

Hi Friend,

I thought I'd just let you know how impressed I am with the newly opened Pick 'n Pay in Hurlingham – the biggest Pick 'n Pay in South Africa!

As you drive in, the store towers over you like a giant, gleaming glass square of architectural design.

The array of fresh flowers that greet you on arrival instantly brightens your mood - the variety of which will not be out of place at the most successful flower show!

The bakery is the first section of foodie heaven with its scrumptious cupcakes and other baked sweet treats that will make you salivate throughout your visit. The selection of freshly baked breads will have your stomach rumbling - olive and sun dried tomato ciabatta are two tasty examples.

I am lost for words when it comes to the fresh fish section! Crab claws, crayfish, langoustines, prawns, oysters, tuna steaks, several varieties of salmon... in fact, you should be able to find any fish your heart desires.

The meat section is another tempting array of many different kinds of boerewors and marinated kebabs as well as exotics such as rolled pork stuffed with mango and sage, aged to perfection rump steak, kobe beef, venison, ostrich, the list can go on and on.

The jewel of the store no doubt has to be the chilled cheese room with its rows of wax sealed cheese rounds - the tastings are a real treat and you could get lost in thought over what to pair with the many cheeses - South African and imported - from plum preserve to figs in syrup, olive oils infused with garlic or chilli - my mouth is watering at the possibilities.

The wine selection is imposing in its diversity and another walk in chilled room holds many sparkling wine choices.

The fresh produce section is once again astounding. Unusual fruits such as Asian pears are right next to a striking Asian section of every kind of chilli you can think of, podded peas and beans by the dozen and fresh herbs such as mint overflowing in little pots. The mushrooms are impressive in their variety and size and lucky finds such as celeriac are dotted throughout.

Other sections include home-ware and braaiing and it even boasts its own pharmacy and bottle store. The abundantly stocked shelves seem to go on forever, with a smiling, helpful person dedicated to each section.

It is certainly a pleasure to shop here – I am so enthusiastic about it that I am in two minds whether to share my good fortune with the whole of Joburg or keep the treasure to myself. I have decided on the former – happy shopping! :)

Lea xxx

Pictures were taken with my phone - not the best quality!

This post would not be complete without a recipe to celebrate Pick 'n Pay's opening.

Pork Roulade Stuffed with Asian Pear and Lavender:
(Serves 2 - 3)

Ingredients:

2 - 3 Pork Loin Chops
1 Large Asian Pear, Finely Diced
1 Onion, Finely Diced
1 - 2 Tbs Dried Lavender*
Olive Oil
Salt and Pepper

Sauce:
Left Over Asian Pear Stuffing
1tsp Corn Starch in a Few Teaspoons Water for Thickening
Dried Lavender to Taste
Soya Cream
Lemon Juice
Herbal Salt and Pepper
Paprika
1 - 2 Tsp Good Quality Whiskey
A Sprinkle of Fructose to Counterbalance Flavours

Serve with crushed baby potatoes or basmati rice and peas

*The lavender is from my mom's garden

Directions:

Remove bones and trim off excess fat on pork chops (keeping aside any excess pork)
Bash chops using a rolling pin/ mallet until thin
Season with salt and pepper
Fry onion until translucent
Add any finely diced excess pork
Add the finely diced Asian pear and cook on high for a few minutes
Add lavender to taste (this can be quite strong so start off with a small amount)
Season the stuffing
Stuff the pork chops with the Asian pear mixture and roll up - secure with a few tooth picks if desired
Fry on high for a few minutes, until golden brown
Transfer to an oven dish and roast in the oven until cooked through (about 10 - 15 minutes - Make sure they don't dry out)
Slice the rolled up chops into rounds - so that the stuffing is visible

Sauce:
Fry the left over stuffing
Deglaze the pan with a bit of whiskey and allow to cook out
Add some water to the pan and the corn starch to thicken the sauce - stir continuously so as not to form lumps
Season with herbal salt, pepper, paprika and lavender to taste
Add a sprinkle of fructose
Add a squeeze of lemon juice
Finish off with soya cream

Flopping Fantastic Scone Biscuits

2010-10-25T17:50:00.001+02:00

As promised - here is my recipe for Scone Biscuits.

I'm sure you're wondering why I've called them biscuits, well let me tell you a story about eggs...

Eggs are an amazing addition to baking:
They add colour - turning crusts and biscuits a delicious golden brown
They coagulate - which means they turn mixtures from liquid to a semi solid or solid state; also binding ingredients together, which prevents crumbling
They provide a soft, fluffy or light texture - depending on the technique used
And they help baked goods to rise - by incorporating air into the batter

By the sounds of the above you should never, ever leave eggs out of baking right - but what happens if you are allergic - well you improvise of course?!

And over the last year, "Improvise" has certainly become my middle name. But unfortunately, with the absence of eggs - my scones did not rise, they still tasted very good though and they work as biscuits too, in fact they had a very nice shortbread quality - Yum :)

Scone Biscuits:

Ingredients:

1 Cup Entice Self Raising Flour
1/2 Tsp Salt
1 Tbs Fructose
1 Tbs Light Agave Nectar
1/4 Cup Rice Milk (or 10mls Rice Milk Powder Mixed into 50mls Water)
1 Tsp Egg Replacer Mixed in with the Milk
1/2 Tsp Vanilla Extract
1/4 Cup Blossom Margarine

Directions:

Heat oven to 200 degrees Celsius
Sift dry ingredients
Combine wet ingredients together and add to the dry ingredients
Rub in the margarine
Roll out the dough on a lightly floured surface
Cut with a cookie cutter
Bake for 10 - 15 minutes or until they have become lovely and crisp
Serve with homemade jam and soya cream

As I said in my post about the jam, Dre and I ate them all - and they became a very naughty, midweek, childish dinner - Oh how Sinful :)

The October Cinnamon Sue Competition is in its final week - Enter today the prize is AWESOME - I want one!! :)

Don't miss out on the fantastic December weekend special at Laird's Lodge and my very first Allergy workshop - 5 Star Luxury at 2 Star prices... and you get to meet me!! :)

Allergy Workshop at Laird's Lodge in Plettenberg Bay

2010-10-24T17:16:00.006+02:00

Chef Tjaart Walraven, who trained under Raymond Blanc, and I will be hosting a workshop on 10th December 2010.

The workshop will be an informative yet entertaining four-course gourmet cooking and tasting demonstration, with a complimentary recipe and information booklet being given to each guest.

Although, the focus will be on the main allergens, namely gluten and wheat, dairy, eggs, yeast and nuts (please let me know if there are other allergens you would like to be included), it is not only for people with allergens as the course will also contain information on:

Healthy food habits

Food pairings

Common food myths

Cost: R1435.00 per person sharing (single rate on request)

This includes:

2 x nights accommodation, on bed and breakfast basis

1 x Entertaining Cooking Demonstration with Gourmet Four-Course Dinner

1 x Recipe and Information Booklet

*You may take advantage of this amazing weekend special without eating the allergy focused food - Original four-course gourmet dinners will be on offer

** Please e-mail me your particular dietary requirements for catering purposes

*** Please book directly with Laird’s Lodge and quote “Allergy Workshop” as the reference

As Sweet As... Strawberry Jam!

2010-10-21T21:11:00.001+02:00

Yay, another victory for me - strawberry jam! I actually made the jam before I made the ketchup - that's how my ketchup epiphany occurred as I used exactly the same principles. Life is awesome sometimes :)

Last week, I walked into Woolies and there in front of me, glowing like glorious beacons of fantasticness were punnets and punnets of the most gorgeously plump and juicy strawberries. I was in business!
Snatching up a bulk punnet, and cradling it protectively towards me, I hurried over to the cashier. "Quickly, quickly", I thought, "I wanna make me some jam!"

At home I googled Jamie Oliver's recipe for strawberry jam and set to work, staring at the red beauties in awe as I went.

Strawberries have many benefits for the body - they are high in vitamin C and K, manganese, folic acid, potassium, riboflavin, vitamin B5 and B6, copper, magnesium and omega 3 fatty acids.

They are also the only berry to have seeds on the outside and one strawberry has as many as 200 seeds! WOW!

Strawberries even have love connotations as some stories suggest that sharing a strawberry with someone may cause you to fall in love with him or her. Now that's what I call an easy love potion. :)

The strawberry plant belongs to the same family of roses, Fragraria, along with apples and plums. Fragraria comes from the Latin word for fragrant. Strawberries can be quite a common allergen and therefore allergies to apples and plums may occur too.

Strawberry Jam:

Ingredients:

400g Strawberries
120mls Fructose
1 Vanilla Pod, Slit in Half

Directions:

Mush up strawberries, keeping a few largish pieces
Combine with the fructose and vanilla pod in a pot on the stove
Boil on a medium heat for 5 minutes
Remove any scum from the surface
Allow to cool for about half an hour
The jam will thicken on standing

Our dinner on this night consisted of scone biscuits with strawberry jam and soya cream. Naughty but ooohhhh sooooo nice :) Scone biscuit recipe to follow in the next post.

There are 10 days left to enter the Cinnamon Sue Competition. Why not do it today?

Homemade Ketchup!

2010-10-19T16:16:00.001+02:00

Don't you just love it when a plan comes together?

I am seriously kicking myself - why oh why didn't I think of this sooner - if I think about all of those sauceless homemade burgers, naked homemade chips, and all other dishes eaten sans sauce that are not quite complete without tomatoey goodness...? Well not anymore I tell you - never again will I be without my stash of tommy sauce and do you know why?

It's cos I am so damn clever that's why! ;-)

Yeastless tomato sauce - I never imagined - sorry I am babbling, but I am just so H-A-P-P-Y! hAPPy, hApPy, HaPpY!

And if you want your very own stash of Homemade Ketchup:

This is what you do:

Ingredients:
(Makes about 100mls - double the quantities to make more)

5 Tomatoes
80grams Fructose
Juice Half Lemon
1Tbs Herbal Salt (To Counterbalance Sweetness)
Squeeze of Yeast Free and Gluten Free Soya Sauce, such as Bragg Liquid Aminos (can be found at health shops)
1tsp Dried Oreganum
1tsp Paprika
Crack or Two of Black Pepper

Directions:

Roughly chop tomatoes
Put all ingredients into a pot and boil on high for 5 - 10 minutes
Strain so that you are just left with the liquid
Boil again for a few more minutes to allow the sauce to thicken
And there you have it - homemade ketchup
So simple and soooooooooooooo yummy! :)

The amount of fructose may seem like a lot, you can try and use less if you like, but I think it is necessary to provide jam-like properties

I served my ketchup with homemade sweet potato chips and meatballs

Remember to enter the October Cinnamon Sue Competition. Entries close on 31 October 2010. Good luck :)

Roots Revisited

2010-10-17T17:08:00.014+02:00

On my previous visit to Roots Restaurant in the Cradle of Humankind, I was slightly disappointed. My yeast allergy was not catered for accurately and my dishes compared to those of my companions, lacked some wow factor as components were left off instead of being replaced with allergy free versions.

I e-mailed my blog through to them and a few days later I received a call from Giles King, the general manager of Forum Homini, apologising that my experience was not of the impeccable standard that Roots has come to be known for.

Giles told me that they would like to be able to cater for everyone with an equally high standard and asked me to come back in a few weeks to see what they had come up with.

Giles set the kitchen staff to work straight away, giving them a tight schedule in order to challenge them, under the guidance of Head Chef Allistaire Lawrence. Giles tasked the pastry chef Samantha to come up with some dishes that were gluten, dairy, egg and yeast free that would provide me with the same experience as guests with no food allergies.

Last night I returned with two of my friends.

Complimentary bread was offered, with gluten free bread being given to me – I found this to be a thoughtful and personal touch.

An amuse-bouche of beetroot soup started us off – this packed a punch with the sweet and sour flavours working in unison – it certainly got the taste buds going.

The first course was an Aubergine, Roasted Pepper and Parma Ham Terrine paired with a tomato sorbet, basil emulsion and balsamic reduction.

The presentation was amazing as was the intricacy of the dish. The contrasting textures of the sorbet with the al dente roasted pepper and the crunchy biscuit streusel dotted around the plate and the zing from the basil emulsion was brilliant. The fact that the balsamic reduction had to be left off of mine, due to it containing yeast, didn’t bother me in the slighted as my eating experience was pleasurable.

Pan Fried Monkfish with braised lentils, confit tomatoes, red wine fumet and crispy potato was next. The monkfish was slightly tough, but the flavour from the lentils and tomatoes was intense and the crispy potato slivers on the top of the monkfish once again added another dimension. The red wine fume was replaced by sumptuous gravy, which complimented the dish well.

The third dish was Confit Pork Belly with caramelised apples, red cabbage and a ginger and honey sabayon. The sabayon was replaced with foam on mine. The pork belly was very tender and topped with what appeared to be pistachio crumbs or dukkah to resemble crackling, which was supremely clever. This dish was sweet, but the apple and cabbage added a needed tartness.

An unusual sweet pea sorbet was our palate cleanser. This gave our taste buds a small break before continuing on the journey.

Herb Gnocchi arrived next with roasted baby onion, chanterells, asparagus, sous vide fennel and truffle veloute. Instead of standard potato gnocchi, I received spinach gnocchi – the colour of which made a bold statement. The gnocchi was light, but had a slight “floury” taste. The crunch of the asparagus and fennel provided great texture and the roasted onion softened the dish. The sauce that replaced the truffle veloute was tasty.

The dish that stood out the most for me was the Herbed Beef Fillet with sweet potato fondant, broad beans, pickled carrots, foie gras and cinnamon jus.

The foie gras was pan seared, which gave it a lovely crust. At first, I was intimidated by the almost pudding like texture, but the taste was exceptional, especially when being paired with the beautifully cooked fillet. Outstanding.

A classic of Peaches and Cream rounded off an amazing taste adventure. My cream was replaced with dairy free vanilla ice cream, which was lovely and creamy and the vanilla stood out. The gluten free biscuit pieces adding the contrast to the dish were extremely light and delicious.

Finally, complimentary rose water and almond Turkish delight and caramelised popcorn were the perfect finish to an amazing dinner.

This marathon of gourmet eating took about four and a half hours, but it was an enjoyment that made time fly. The lovely low lighting and warmth from the heaters provided the setting for an evening of pure escapism and magical wonder. The wait-staff were very knowledgeable and have perfected the art of making the diners feel unhurried and supremely well looked after.

I feel so privileged to have been able to partake in such an experience and to know that my blog has triggered off the need to cater for people with dietary requirements as complex as mine. Roots started implementing their amazing, revisited allergy free dishes shortly after receiving my blog. Just the fact that six other diners required dietary requirements on the same night as mine, goes to show that although the market is extremely niche it cannot be overlooked.

Thank you Giles, Allistaire and Samantha, you have certainly set the bar high – hopefully other restaurants will follow in your giant footsteps.

http://www.forumhomini.com/

Apologies for the picture quality - it was at night and I used my phone

Calamari Rings Fit for a King

2010-10-14T07:37:00.001+02:00

This salad is a bit unusual - you would probably think the ingredients shouldn't go together, but oh they do!

Sichuan pepper, is not related to black pepper or chilli peppers - it takes its name from the Sichuan region of China and is the outer pod of a tiny fruit. It is known in Chinese as "flower pepper", but it is not hot or pungent like black or white pepper or chilli peppers, instead, it has slight lemony overtones and creates and tingly numbness in the mouth.

~Wikipedia~

Calamari Salad with Warm Pear and Sichuan Pepper:
(Serves 2)

Ingredients:

100 - 150g Calamari Rings (I bought mine frozen from Pick 'n Pay)
2/4 Cup Tapioca Flour
1 Cup Sparkling Water
1 - 2 Tsp Cumin
2 - 3 Tsp Sea Salt
1 Pear, Sliced (with skin on) for Frying
1 Pear, Sliced and Kept Raw
1 - 2 Tsp Sichuan Pepper
Canola Oil for Frying
Salad Leaves such as Rocket and Corn Salad/ Lamb's Lettuce
Half Punnet Baby Tomatoes, Halved
Handful Chives, Snipped
Handful Almond Slivers
Sliced Avo (Optional)
Parmesan Infused Olive Oil (such as Willowcreek) or any other oil of your choice - Light Sesame or Grape would work well
A Squeeze Lemon Juice
Herbal Salt to Taste

Directions:

Make a batter using the tapioca flour, sparkling water, cumin and sea salt (you may add Sichuan Pepper to the batter) The batter should not be too runny
Heat the canola oil
Dip the defrosted calamari rings into the batter and when the oil has reached boiling point, gently drop the rings into it, a few at a time - be careful as the oil splatters
Fry the rings for about 20 to 30 seconds - until the batter has become golden
Take out and lay onto paper toweling
Set the calamari rings aside
Drizzle some parmesan olive oil or any other oil of your choice into a pan
Sprinkle some Sichuan pepper over the pear slices and fry them in the oil for a few seconds on each side, until they have browned, but are still crunchy
Assemble the salad by layering the salad leaves, cooked pear and cook pear, chives, tomatoes, avo and almonds
Dress with a little lemon juice and herbal salt if you like
Dip the calamari rings in the batter again and quickly fry in the canola oil for a few seconds so that the batter becomes extra crispy
Top the salad with the crispy calamari rings

Remember to enter the October Cinnamon Sue Competition. Entries Close on 31 October 2010. Good luck :)

Sunshine Salad

2010-10-13T08:12:00.000+02:00

With this super amazingly hot weather, my body has given me strict orders to eat salad, salad and more salad. Over the next few days, I will be sharing these salads with you.

The first salad makes use of broccoli. The word broccoli comes from the Italian plural of broccolo, which refers to the flowering top of a cabbage.

Broccoli is high in vitamins C, K and A as well as dietary fiber and also contains multiple nutrients with potent anti-cancer, anti-viral and anti-bacterial properties.

A high intake of broccoli has been found to reduce the risk of aggressive prostate cancer and has also shown to be beneficial in the prevention of heart disease.

~Wikipedia~

Broccoli Salad with Sunflower Seeds:
(Serves 1 as a main and 2 as a side)

Ingredients:

1 Head of Broccoli, Florets removed
Handful Sunflower Seeds
Handful Fresh Mint, Roughly Torn
Handful Dill, Roughly Torn
5 - 6 Radishes, Sliced
Lemon Infused Olive Oil
Fresh Lemon Juice
Salt and Pepper

Directions:

Cook the broccoli florets in boiling salted water for a few minutes
Refresh in ice cold water, to retain their colour
Make the dressing with the olive oil, lemon, salt and pepper
Tumble the broccoli into a bowl and sprinkle over the sunflower seeds, mint, dill and radish
Toss in the dressing

This salad would be scrumptious with a simply cooked piece of fish or chicken or could even work as a braai side.

Remember to enter the October Cinnamon Sue Competition. Entries close on 31 October 2010. Good luck :)

Pomegranate Power

2010-10-12T09:27:00.001+02:00

Some time ago, I walked into Pick n' Pay and spotted pomegranates - I immediately bought them; they cost R30 for two, which is quite hefty for a fruit - but these little babies contain soooo many seeds, it's actually unbelievable. The name "pomegranate" derives from the Latin words pomum ("apple") and granatus ("seeded").

Pomegranate juice is a good source of vitamin C and Vitamin B5, while pomegranate seeds are high in fibre and unsaturated fats.

~Wikipedia~

The seeds are really versatile and can be used in both savoury and sweet dishes.

I have put them on my oats in the morning

And in fruit salads such as apple, orange and pomegranate or orange, strawberry and pomegranate

And yesterday I made the most gorgeous salad for lunch

Pomegranate, Beetroot and Avo Salad
(Serves 1)

Ingredients:

Handful Cos Lettuce, Torn
Handful Corn Salad*, Torn
A Few Sugar Snap Peas
1 Cooked Beetroot, Sliced
Half an Avo, Sliced
A Handful of Pomegranate Seeds
Squeeze Lemon Juice
Olive Oil*
Salt and Pepper

*The corn salad was in my organic veggie box - it is also known as Lamb's Lettuce
* If you can have it, a parmesan infused olive oil, would work really well in this salad

Directions:

Make a dressing using the lemon juice, olive oil, salt and pepper
I dressed each of the ingredients individually so as to prevent the beetroot colour from running
Layer the dressed leaves at the bottom of a bowl or plate
Layer the beetroot, avo and sugar snap peas over the lettuce
Sprinkle over the pomegranate seeds
Season again with salt and pepper and any left over dressing

Remember to enter the October Cinnamon Sue Competition. Entries close on 31 October 2010. Good luck :)

October Cinnamon Sue Competition

2010-10-11T11:31:00.001+02:00

We are feeling generous, and because it's nearly Christmas and simply, just because... I will be running a monthly competition in conjunction with Cinnamon Sue Online Gift Boutique. I have blogged about one of the gorgeous products before - the Nigella Mixing Bowls and told you how much I love them and how versatile they are, but I not only love the bowls, I also love sharing and I want to share some amazing Cinnamon Sue products with you!

The competition is simple - all you need to do is read the poem below and figure out what product is being described by going onto the Cinnamon Sue website and investigating. You will then need to e-mail me your answer by the 31st October 2010 and then guess what? You can win the product that is being described! How cool is that?? So what are you waiting for - get reading and good luck! :)

I am so versatile,

I just love to file.

With teeth like a primate’s,

I just love to grate.

Lemons and oranges are nice,

But, I just love spice.

Ginger and garlic are fab,

And boy do I love a chocolate slab.

Coconut strands are really pretty,

But, I love hard cheese from an Italian city.

All names will go into a draw and the first correct entry picked will be the winner. The winner will be announced on my blog on the 1st November 2010. Judges decision is final and prize may not be exchanged for cash. Competition is only open to residents of South Africa. You may enter as many times as you wish.

Asparagus Challenged

2010-10-10T15:11:00.002+02:00

Inspiration's challenge for this week was to create a dish using asparagus.

Last week, I met Rob from Harrewyn Organics and he introduced me to King Soba noodles. I have seen them in Dischem before, but the price always put me off buying them - about R50 for 250g, which is much more than I would pay for noodles - but Rob convinced me to try them and I am so glad I did - they are definitely worth every cent! These noodles are wheat and gluten free and produced in a dedicated wheat free facility.

The noodles cook in about 3 - 5 minutes for al dente, which is awesome if you are rushed for time, but would still like a substantial meal.

Most gluten free noodles seem to break up once cooked and have a grainy texture, but these noodles have a nice bite and retain their shape. The wonderful thing is that the noodles come in many different flavours, which helps to keep meals exciting.

For this recipe I used the black rice noodles, "these unusual noodles are made with black rice, which turns deep purple on cooking. Also known as 'forbidden rice' it has a sticky texture and nutty flavour. Black rice is particularly nutritious containing five times more protein and minerals than ordinary white rice and are rich in iron, calcium, zinc, manganese, selenium and B vitamins."

Click here to find a stockist closest to you.

Creamy Chicken and Asparagus with Black Noodles:
(Serves 2 - 3)

Ingredients:

1 Onion, Sliced
1Tin Coconut Milk
1 - 2 tsp Paprika
Sprinkle Chilli Flakes
A Few Sprigs Dill
Zest of 1 Lemon
2 - 3 Chicken Breasts, Sliced
100 - 150g Fresh Asparagus Spears, Chopped in Half or Threes
Squeeze of Lemon Juice
Herbal Salt and Pepper
Olive Oil for Frying
1 - 2 Bundles King Soba Black Rice Noodles

Directions:

Fry onion until golden
Add coconut milk, paprika, chilli flakes, dill and lemon zest and bring to a gentle boil
Add chicken and allow to simmer for 5 - 10 mins
Add in the asparagus
Cook the noodles in boiling, salted water for 3 - 5 minutes, until al dente
Drain and set aside
Just before serving, add the lemon juice to the sauce
Season with herbal salt and black pepper
Serve over the black rice noodles

Organic Veggie Box Series - Part 4

2010-10-08T08:00:00.000+02:00

I was getting a bit worried about posting this recipe because it is more of an autumn/winter dish and we have been having scorching weather - but the rain has finally started - hip hip hooray! (You can all stop doing your rain dances - Murphy's law it might never stop raining... hee hee)

So this recipe sort of works for now :) As I said before I made this 3 weeks ago... and it was a brilliant way to use up some left over organic veggies - would be perfect for kiddies too - as they won't really even taste the veggies :) Dre seemed to like it a lot and he's a big kid (I also have to hide the veggies for him) - ha ha :)

Beef and Vegetable Lasagne:
(Serves 4 - 6)

Ingredients:

Mince:
500g Extra Lean Beef Mince
1 Onion, Diced
2 Carrots, Grated
1 Green Pepper, Diced
Bunch of Thyme
1 Tin of Tomatoes
2 tsp Tomato Paste
2 tsp Ground Coriander
1 tsp Dried Chilli Flakes
2 tsp Paprika
2 tsp Fructose
Herbal Salt and Pepper to Taste

White Sauce:
1/4 Cup Maizena
1 Tsp Macadamia Nut Oil/ Olive Oil
2 Cups Rice Milk (You can use the powdered one and mix it up with water or use ready-made)
Sea Salt and Pepper

Layers:
6 - 8 Oregran Lasagne Sheets
2 Small Potatoes Sliced
Spinach Leaves
4 - 5 Sliced Baby Marrows

Directions:

Heat oven to 180 degrees Celsius
Fry onion until translucent
Add mince and spices and fry for a few mins
Add carrots, green pepper and thyme and keep frying
Add tinned tomatoes, tomato paste and fructose and bring to the boil
Season with herbal salt and pepper
Simmer for about 15 mins
For the white sauce mix the maizena and the oil together in a pot and cook out a little on a low heat
Slowly add the milk, adding more once the previous amount has been absorbed
Stir hard and fast as maizena gets lumpy very quickly
This should take about 10 - 15 mins
Season with salt and pepper
In an oven proof dish, place a small amount of the mince on the bottom and then layer the lasagne sheets (this is to stop the lasagne from sticking to the dish)
Add a layer of mince and a layer of white sauce on top
Add a layer of potatoes and a layer of spinach
Add another layer of mince and another of white sauce
Add a layer of baby marrow and the last layer of mince and a last layer of white sauce
Bake in the oven for 50 minutes on 180 and on 200 for the last 10 minutes to get the top delicious and bubbling and golden - yum!

Organic Veggie Box Series - Part 3

2010-10-07T07:49:00.001+02:00

Wow, the chicken in this recipe still amazes me - the flavour was insane! I guess I was just super lucky with the flavour combination and plus chicken thighs have way more flavour than chicken breasts!

Chicken Thighs Stuffed with Leeks and Cashew Nuts:
(Serves 2 - 4)

Ingredients:

4 - 6 Deboned Chicken Thighs
1/4 Cup Finely Chopped Leeks
1/2 Cup Cashew Nuts
Basil Leaves
1/8 Tsp Dried Mint
Light Sesame Oil (I buy mine from Dischem)
Herbal Salt and Pepper
Tin Foil

Directions:

Heat oven to 180 degrees Celsius
Fry leeks in sesame oil
Add to blender with cashew nuts
Drizzle sesame oil over, add a few torn basil leaves, herbal salt and pepper and dried mint
Whizz together until a paste has formed
Stuff deboned thighs with the mixture and top with a basil leaf
For each chicken thigh, drizzle a piece of tin foil with sesame oil and herbal salt
Lay thigh on top of tin foil and fold over onto itself to close in the stuffing
Wrap up the tin foil parcels
Bake in the oven for 10 - 15 minutes
I served mine with sweet potato mash (seasoned with cinnamon and herbal salt) and broccoli flavoured with a little almond essence - beautiful!

Apologies for the poor photo quality - I was very eager to eat this! :)

Organic Veggie Box Series - Part 2

2010-10-06T07:54:00.000+02:00

I enjoyed getting creative with spinach in this recipe. The flavours worked really well. I know haddock is an acquired taste, but for some reason, I just love it - I think it is another food that takes me back to childhood - we used to have fish pie often and maybe it helps me feel like a kid again - hee hee :)

Haddock and Spinach Pasta:
(Serves 1 - 2)

Ingredients:

3 Haddock Fillets
1 Onion, Diced
2 Cups Finely Chopped Spinach
1/4 Cup Finely Chopped Sweet Peppers (Red, Yellow or Orange)
1 Cup Rice Milk
1 Tbs Corn Starch
1 tsp Cinnamon
Salt and Pepper
Grapeseed Oil
6 - 8 Gluten Free Lasagne Sheets

Directions:

Fry onion in grapeseed oil until translucent
Add one cup spinach and fry for a few minutes
Add corn starch and stir
Add rice milk a little at a time until a thickish sauce has been created
Add the cinnamon, salt and pepper
Add the sweet peppers and the rest of the spinach and stir into the sauce
Add in the haddock fillets and break them up gently with the wooden spoon
Simmer for about 10 minutes
While the sauce is simmering, put the lasagne sheets onto boil and cook until al dente
Once the pasta is cooked and drained, spoon the haddock mixture over and enjoy

Organic Veggie Box Series - Part 1

2010-10-05T08:18:00.003+02:00

About 3 weeks ago, I promised to share the recipes I created from my organic box of veggies. I don't know where the time went - it definitely got the better of me and I am already onto another box of veggies and some more recipes...

Without further ado - here is the first recipe in the "Organic Veggie Box Series".

Beetroot Risotto:
(Serves 2 - 3)

Ingredients:

4 - 5 Beetroot, Quartered
Juice of 1 Orange
1 Cinnamon Stick
1 tsp Cumin
Herbal Salt and Pepper to Taste
1 tsp Fructose
2 Cups Water
1 Large Leek, Sliced
1 Cup Risotto Rice
Olive Oil for Frying

Directions:

Combine beetroot, orange juice, cinnamon stick, cumin, herbal salt and pepper, fructose and water into a pot and put onto boil - this is your stock
Strain liquid once beetroot is tender - cook for about 10 minutes - you should have at least 3 cups of stock
Reserve the beetroot for later
Fry the leek in olive oil until tender
Add the rice and fry for a further few minutes
Ladle one spoon of beetroot liquid at a time into the rice until it has been absorbed - stirring continuously
Continue until all the liquid has been absorbed
Chop up about 2 cooked beetroots and add to the pot
Your risotto should be ready after 20 minutes
Serve with beetroot crisps and rocket

To make the beetroot crisps - thinly slice a beetroot, brush each slice with olive oil, chilli flakes, herbal salt, a little ground cinnamon and bake in the oven until crispy

With any leftover cooked beetroot - make a simple beetroot salad. Combine beetroot with a few spring onions, lemon, olive oil, herbs of your choice such as mint or basil, salt and pepper

I just love the colour on this - don't you? What a statement! I think this would go wonderfully with a tender chicken breast, calamari tubes or a simple piece of fish. It was wonderful on its own though - a perfect summer dish, eaten in the garden - heaven!

Bio-Feedback and Cosmic Feedback

2010-09-29T20:28:00.003+02:00

I very rarely blog about my symptoms or the pain I experience when eating foods that do not agree with me, but boy this weekend was one weekend that does need to be mentioned. Yes, I did abuse my body in extraordinary ways from a delicious dinner at So Yum in Hyde Park on Thursday, to the Good Food and Wine Show on Friday, a family 50th on Friday evening and an amazing wedding at the Westcliff on Saturday. Occasionally events happen all at once, I try my best to control what I eat, but sometimes it is impossible.

On Saturday evening my stomach began to shudder in agony - the waves of cramps made it impossible to sleep and it felt like a fist was clenched around my insides - squeezing them with evil enjoyment. By Sunday my body was incapable of coping and I spent the day bolted to the bathroom. My body was so weak I didn't even have the energy to move and it was impossible to keep anything down while that fist was still clawing around my battered stomach.

It could very well have been food poisoning as my friend experienced exactly the same thing, or it could have been a stomach bug - something has been going around, but I know cheating did have a little to do with it.

And this is the reason for this blog post - I want to beseech you to take care of your body. If you are not feeling well - if you have recurring stomach cramps, indigestion, bloating, little or no energy, sinus, and are struggling to sleep at night or if you just have not been feeling yourself for quite a while - please go and have it checked out - it could be something more serious than you assume. We only have one body in this life and we must do everything we can to look after it. Please do not ignore what your body is trying to tell you!

A friend of mine has been living in absolute agony for the past year and last week it got to the point where she would rather not eat anything as it hurt too much. I begged her to do something about it - so this weekend she went to see an Iridologist in the Fourways Mall. By looking into her eyes he was able to see what was wrong with her body and he gave her some remedies to take - and in three days she has already felt an amazing difference - she can't believe she waited so long to sort it out! But fear plays a huge role in procrastination. Believe me; it is better to fix yourself than live with the agony. She has discovered that she has intolerances to gluten and yeast and to a lesser extent dairy. Her new journey is just beginning...

The reason for my recent apparent lack of care over my own body is due to the fact that I have been feeling invincible lately - I have even begun to believe that my food allergies have almost disappeared and it is all down to one thing - "Bio-Feedback Therapy" and a lady called Tenielle from Sense-U-Well.

Tenielle has been a godsend in my life - I was introduced to her through a friend and I have been having sessions with her since June - the changes I can see in myself are unbelievable and each time I go to her my food intolerances become less and less significant. In the beginning, my body was plagued with parasites and organs such as my intestines, liver, pancreas and gallbladder were damaged due to the intolerances, but they have slowly started to fix themselves. Now, this may seem too good to be true and for some people it will be impossible to believe, as impossible as someone looking into your eye and being able to see what is wrong with you - but I am proof that Bio-Feedback Therapy does work.

It is very complicated to explain what it is, but I am going to try my best - with the help of e-mails from Tenielle.

"Sense-u-well is involved with restoring homeostasis (The ability or tendency of an organism to maintain internal equilibrium by adjusting its physiological processes) in the body.

A device called a SCIO or INDIGO is connected to your wrists, ankles and head. It then painlessly and energetically scans the body and detects any imbalances (namely vitamin excess or deficiencies, organs that have been damaged or that are not functioning correctly, hormonal or emotional imbalances, old injuries or even possible future problems). This is then analyzed by a practitioner and then it allows one to address the imbalances with suitable therapies, nutrition, exercises, remedies and healing mechanisms all given within the therapy itself.

The great thing about the therapy is that it is completely painless and actually very relaxing.

Many stress imbalances are worked on from: headaches, cellulite and youth preservation right through to more serious ailments and disease such as allergies/ sensitivities, parasites, spinal imbalances, emotional disorders, cancer, auto-immune dysfunction, etc...

Emotions are also important - quite often physical pain does not have a "physical" cause, it could be emotional which is very important to address.

General balancing is also done whereby people just balance their body to keep it in tip top shape."

"You do not have to take any remedies as such but you will be treated with frequencies that are the same as the remedy required and unlike homeopathy where some doctors can incorrectly diagnose, energetic medicine is highly technical and sophisticated so NO MISDIAGNOSIS can occur. You body will “tell” the machine what is wrong with you using response frequencies. This type of healing is operated using state of the art technology that is licenced by the South African Health Council and international Health Councils in Europe in places like the UK and Hungary. It is used daily by Doctors and Health professionals in order to detect stresses in patients accurately, quickly and efficiently."

"Quantum physics has provided a scientific understanding to the electromagnetism at the heart of energetic medicine. It has also discovered that the human system at its most basic level operates according to the laws of quantum physics and energetics. Everything - emotions, thought forms, physical health and illness, has characteristic electromagnetic waveforms. Technology in the form of sensitive sensing and computing power to address the vast mathematics of quantum physics brings the ancient healing arts within the grasp of all."

This is not an advert for Tenielle - I am in no way getting paid for endorsing her or her company. I just believe so deeply in her and the machine's abilities and am so thankful that she has come into my life.

For further information or to make a booking for yourself you can contact Tenielle on tenielle@senseuwell.co.za. She is situated in Bryanston.

I started writing this blog post yesterday during which time I learnt of an amazingly brilliant blogger who had passed away at the age of 28 from stage IV cancer. I am so sad that I didn't get to know her sooner, her writing has touched me in ways that I can't describe - and something she wrote in one of her posts has been playing over and over in my mind; I wonder how things would have turned out if I had seen a doctor three years ago instead of two years ago?

Please do not play with something as important as your health. The reason I started this blog was to help people and I hope that in some small way my blog has helped at least one person change his or her life for the better.

On a Roll

2010-09-20T08:08:00.003+02:00

A hamburger is not really a hamburger without a roll. For that reason, I attempted to make my own.

This recipe was adapted from Gluten-Free Goddess.

Having to eliminate yeast when making bread or rolls is a bit of a problem, therefore these buns have more of a savoury muffin texture - I believe that this recipe would work beautifully as a loaf though.

When baking gluten free, expect your dough to be a lot different to an original bread dough - it is more of a batter and for that reason I baked these buns in a muffin tin. These buns are also dairy and egg free.

Hamburger "Buns":
(Makes 5)

Dry Ingredients:

I had these flours on hand - you can experiment with your own flours or follow Gluten-Free Goddess' recipe directly. As long as you use a combination of starch and flour.

1 Cup Buckwheat Flour (Health Connection)
1/2 Cup Potato Flour (Health Connection)
1/2 Cup Maizena
1/4 Cup White Maize Meal (Earth Products)
1/4 Cup Quinoa Flour (Health Connection)
2 Teaspoons Xanthan Gum
1.5 Teaspoons Sea Salt
1tsp Royal Baking Powder
1tsp Royal Bicarbonate of Soda

Wet Ingredients:

1 1/4 Cup Warm Water
3 Tbs Canola Oil
2 Tbs Honey
2 Tsp Lemon Juice
1 Tsp Orgran Egg Replacer mixed into 2 Tbs Rice Milk

Sesame Seeds

Directions:

Sieve dry ingredients and set aside
Mix 1tbs honey, lemon juice, baking powder and bicarb together and slowly add the warm water
Stir quickly (it should be frothy at this stage) and add to the dry ingredients
Add the oil, remaining honey and mixed egg replacer
Stir thoroughly until a batter has formed
Spoon the batter into muffin tins and smooth evenly with wet fingers
Top with sesame seeds
Loosely cover the pan with a tea towel and allow to rest in a warm spot for 20 minutes
Preheat the oven to 150 degrees Celsius
Bake the buns for about 40 - 50 minutes
Remove buns from muffin pan and cool on a wired rack

A Quick Tomato Relish:

Ingredients:

1 Onion, Sliced
1 - 2 Tomatoes, Diced
Olive Oil for Frying
Herbal Salt and Pepper
Fructose
Squeeze Lemon Juice
Basil Leaves

Directions:

Fry onions until golden, add tomatoes, fructose, herbal salt, pepper and lemon juice

Simmer for a few minutes
Add basil leaves and stir
Serve dripping over the edges of the patty

See my previous post on how to make hamburger patties

The Humble Hamburger

2010-09-17T07:46:00.001+02:00

A patty can make or break a burger. It cannot be rubbery or tasteless. It must be moist and somewhat juicy, but still firm. The flavours must compliment the garnish and yet be strong enough to stand out. There is a lot to consider and a lot more to a hamburger than cooking a few store bought patties or buying a burger from your local Steers. Making a burger is an art - there should have been a painting dedicated to this humble handheld meaty morsel or at least an ode, or sonnet or song.

Early memories of homemade hamburgers have been cemented in my mind. Friday nights were always take away nights, but we preferred homemade patties - there was something grossly therapeutic about squishing minced beef between the fingers, adding onions, egg and bread crumbs and playing patty cake until a gorgeous round shape was formed - frying this in a little oil and stacking a roll as high as possible with lettuce, tomato, cheese, gherkins and tomato sauce and somehow maneuvering this monstrosity into the mouth, usually by unlocking the jaw. Dribbles of tomato sauce juices down the chin were the only tell-tale sign of a well enjoyed dinner.

No more cheese, or gherkins or tomato sauce for me. But now, new memories need to be created.

On Friday night, we felt like homemade hamburgers - which rocketed me straight back to childhood. It felt a little like paint by numbers as I recalled the steps from memory - although with tweaks to suit my new lifestyle.

Homemade Hamburger Patties:
(Makes +/- 6 Depending on Size)

Ingredients:

500g Lean Beef Mince
1.5 Onions, Finely Diced
A Handful of Fresh Thyme Leaves
A Teaspoon Chilli Flakes
Herbal Salt and Pepper
A Little Olive Oil for Frying

Step 1: Heat oven to 180 degrees Celsius
Step 2: Fry onions until golden
Step 3: Add onions to mince along with thyme, chilli, herbal salt and pepper
Step 4: Squish between your fingers to mix well
Step 5: Shape mince into patties
Step 6: Cook in the oven for about 5 minutes on each side
Step 7: Turn the grill on and grill for about 5 minutes on each side until charred

Serve on a gluten free roll or bread with rocket, avo, tomato and a drizzle of basil oil and homemade chips with lots of salt and a squeeze of lemon juice

The bread in the picture is Mrs Bread Care's rice bread. It is delicious and tastes like ordinary bread! It is made from sourdough and is yeast fresh, dairy free, gluten free and egg free. You can find her at the Bryanston Organic Market and her products are also at Fruits and Roots and Fresh Earth.

An Organic "Gift" Box of Veggies and a Roast

2010-09-14T09:34:00.002+02:00

I blogged a few days ago about wanting to purchase organic fruit and vegetables directly from a farm - Confuzzled told me about Wensleydale Farm. I immediately went onto their website; it is located 45 kilometers north-west of Joburg and the owners have farmed organically for over 40 years. Wow, it looked so promising! I couldn't wait to get started. It is so easy - you register, order and pay online and your box can either be delivered on a Wednesday, Thursday or Saturday - depending on your area. I asked for my box to be delivered to the Bryanston Organic Market - where they also have a stall.

I was like a kid on Christmas Eve - I was so excited I couldn't sleep. At the crack of dawn I raced to the market to collect my gift - I ordered the standard box, consisting of 12 different items for R125. The box was huge and heavy! After struggling a little to carry it to the car - I raced home again - my heart beating with excitement. I almost flew up the stairs in anticipation. What was going to be in my box?

I lifted the lid, holding my breath, and hoping I would get some good stuff. I exhaled in relief; in my box was a plethora of veggies - spinach, baby potatoes, carrots, baby marrows, broccoli, beetroots, onions, giant leeks, celeriac, avos, sweet potatoes, and radishes. Wow - I felt like a real "chef" - all professional, buying organic veggies. My fridge and cupboards were packed with all this glorious goodness. Now the mission, what was I going to do with all these veggies? Hmmm...

I wanted to make something special for me and Dre, to mark the occasion - I don't usually make roasts - but that is exactly what I was going to make!

I had some deboned chicken thighs in the freezer and thought these would make an interesting roast. I still had half a head of cauliflower left over from last week's challenge - so decided to make a refreshing salad.

Roast Deboned Chicken Thighs with Veggies:
(Serves 2)

Ingredients:

4 - 6 Deboned Chicken Thighs
1 - 2 Onions, Cut into Quarters
4 Carrots, Cut into Chunks
2 - 3 Potatoes, Cut into Wedges
Rice, for 2
Corn Starch for dusting
Thyme
Canola Oil
Herbal Salt and Pepper

Cauliflower Salad:
Half a Head of Cauliflower
1 Tsp Ground Coriander
1/4 Tsp Dried Chilli Flakes
Squeeze Lemon Juice
A Drizzle of Lemon Infused Olive Oil
Herbal Salt

Gravy:
1 Cup Vegetable Stock
Fresh Thyme
Herbal Salt
Fructose
1.5 Tsp Corn Starch dissolved in 1/4Cup Water

Directions:

Heat oven to 180 degrees Celsius
Season corn starch with herbal salt and pepper
Lightly dust potato wedges with the seasoned corn starch
Add veggies and potatoes to an oven pan and lightly toss in canola oil, herbal salt and pepper
Add thyme to the pan
Roast in the oven for about half an hour
Put rice onto boil and set aside once cooked and rinsed
Turn veggies and potatoes over in the pan
Lightly dust chicken thighs with the seasoned corn starch and add to the roasting pan
Roast for another half an hour
Cook cauliflower florets until al dente
Toss in the rest of the salad ingredients - set aside

Turn the veggies and chicken over - remove any veggies that are cooked
Turn the grill on and grill the chicken and potatoes
Turn over after 5 minutes
Remove the chicken and the rest of the veggies
You may need to roast the potatoes for a few more minutes until they are crispy
Make the gravy in the roasting pan - on the stove - remove any burnt bits
Deglaze the pan with the vegetable stock
Add in the corn starch and the rest of the ingredients
Stir well until a thick sauce has been created
Strain the gravy through a sieve
Serve

The carrots were beautfully sweet and the onions tasted so lovely - I know I am going to enjoy cooking with my organic veggies over the next 2 weeks. Keep a look out for more recipes with my organic veggies.

NoMoo Zucchini and Quinoa Fritters

2010-09-13T08:31:00.002+02:00

Don't you just love it when your eyes fall upon a recipe you just have to make - you go through the ingredients and you have all of them already! It's fate.

Last week I found a few minutes to read the Nomu Mailers that I hadn't had time to get to. One mailer in particular caught my eye - it was entitled "NoMOO" as in No Cow - which translates to no meat. For many years Tracy was actually a vegetarian and the name Nomu was loosely based on this. Therefore, I was extremely excited to see what she would come up with. Her Quinoa and Zucchini "Rosti" immediately caught my eye and I knew I had to try it.

This is my gluten free, dairy free and egg free version.

Zucchini and Quinoa Fritters:

Half an Onion, Finely Diced
1/2 Tsp Za'atar Spice
350g Zucchini (Baby Marrow), Grated
1.5 Cups Cooked Quinoa
1/4 Cup Potato Flour (Health Connection)
1 Tbs Rice Flour (Pouyoukas)
1 Tbs Buckwheat Flour (Health Connection)
1/4 Tsp Royal Bicarb of Soda
1/8 Tsp Xanthan Gum
2 Tsp Orgran Egg Replacement in 4 Tbs Warm Water
Herbal Salt and Pepper to Taste
Canola Oil for Frying

Directions:

Put the quinoa onto boil, following directions on the packet
Fry onions until translucent and then add the Za'atar spice and fry for a few more minutes
Place the grated marrows, the cooked quinoa, the flours, bicarb, Xanthan Gum and Egg Replacement in a large bowl and mix well
Add the cooked onions to the bowl and stir
Season with salt and pepper
In a large pan, heat enough canola oil to shallow fry
Make sure the oil is super hot before spooning a tablespoon of the mixture into it (it wasn't hot enough for me in the beginning and they stuck to the bottom of the pan)
Flatten fritter gently with the back of the spoon
Fry the fritters for about 30 seconds on each side until they have become crispy
Remove with a slotted spoon and drain on kitchen paper
Continue until all the batter has been used

Tracy suggests serving them with a Pistachio and Sumac Creme Fraiche Dip, but for a snack I would serve it with a simple avo dip:

Avo Dip:

1 Avo, Mashed
Squeeze Lemon Juice
Herbal Salt and Pepper to Taste
1/2 Tsp Za'atar Spice

I had these fritters for dinner with a simple piece of crumbled haddock, which I made by cooking in the oven for a few minutes in a piece of tin foil to keep it moist - it cooked in its own juices

My fritters came out a lot darker than Tracy's - I will make them again and report back with any troubleshooting tips

When the Craving Speaks - Eat Pasta!

2010-09-10T09:41:00.001+02:00

All this talk of pasta over the last few days on Food24, really got me craving it!

I recently discovered the Orgran range of products and have been using their lasagne sheets for a while and this week I tried the rice and corn penne. The texture was brilliant - just the way I love my al dente pasta. It is the closest I have come to the real thing in a long time - I was overjoyed! Most of Orgran's products are also Gluten, Wheat, Egg, Dairy and Yeast Free! Orgran is approved by Allergen Free International, which means that all of their products are made in a totally gluten free facility - how refreshing! Total peace of mind! A lovely lady, Vivienne, also told me that Pick 'n Pay is now stocking maize pasta as part of the Puccini range - she says that it doesn't go all "gluey" like other makes tend to do. I haven't found it yet, but that's really good news! I have just been told by a really good source that the Pick 'n Pay Pasta says "may contain traces of gluten". Orgran can be found at Dischem and most health shops.

Pumpkin and Roasted Baby Tomato Penne:
(Serves 2)

Ingredients:

Orgran Rice and Corn Penne, For Two
1 Onion, Finely Diced
1 Packet Diced Pumpkin
1/2 Teaspoon Cinnamon
1/4 Teaspoon Fructose
1/4 Teaspoon Chilli Flakes (Optional)
1 Cup Good Quality Vegetable Stock (I use Woolies Organic Vegetable Stock - Yeast, Gluten & Garlic Free)
1/3 Cup Rice, Soya or Coconut Milk (I used Rice Milk)
Olive Oil for Frying
Herbal Salt and Black Pepper to Taste

Half Punnet Baby Tomatoes, Halved
1/2 Teaspoon Fructose
Drizzle of Olive Oil
Herbal Salt and Pepper

Directions:

Heat oven to 150 degrees Celsius
Season tomatoes with salt, pepper and fructose and drizzle with olive oil
Roast in the oven while everything else is cooking
Put pasta onto boil, drain and set aside when al dente
Fry onion and add pumpkin when translucent
Add cinnamon, fructose and chilli and stir
Add vegetable stock and allow to simmer until stock has reduced
Add rice milk and salt and pepper to taste
When the pumpkin is tender, blend until smooth
Serve over the pasta, sprinkled with roasted baby tomatoes

A Cauliflower Challenge and Ideas from a Steamer

2010-09-08T09:16:00.000+02:00

Inspiration's Challenge for this week was to use a regional and seasonal vegetable, namely cauliflower, in a dish. I agree with her that we should try and boost our country's livelihood and buy from local farmers - this is something I am going to be focusing on in my own life. It is more exciting to buy seasonal produce instead of eating the same vegetables all year round, and it is cheaper! It is actually essential for me to have variety in my diet, to prevent more allergies from occurring, therefore I am going to be embracing this concept whole heartedly. I see it as a win win situation :)

Monday night was day two of my dumpling challenge - I had my heart set on steaming them and making perfect see-through wrappers, just like in Chinese restaurants - this didn't quite go to plan, however, but I do feel I am getting ever closer to victory!

Just because the dumpling texture was still not right, didn't mean I had to abandon my whole mission. The filling was still amazingly tasty and moist, which gave me an idea - replace the dumpling casing with something else. I have come to rely a lot on tin foil and I thought it would be the perfect thing to replace the dumpling dough.

Steamed Fish Balls with Cauliflower Puree:
(Serves 2 as a Starter)

Ingredients:

Fish Balls:

4 Hake Medallions, Defrosted
1 Teaspoon Smoked Sesame Oil
1/4 Teaspoon Dried Chilli Flakes
3 - 4 Baby Salad Onions, Sliced
2 Teaspoons Sesame Seeds (Optional)
Herbal Salt

Cauliflower Puree:

Half a Head Of Cauliflower, Cut into Florets
3 - 4 Tablespoons Soya Cream
1 Teaspoon Paprika
Zest of Half a Lemon
Juice of Half a Lemon
Herbal Salt and Pepper to Taste

Tin Foil

Directions:

Blend all fish ball ingredients together
Place a spoonful of fish mixture onto a square of tin foil and make into a lollipop shape
Repeat until all the mixture has been used up
Steam in a steamer for about 5 minutes, until the fish mixture has taken on the shape and has turned translucent
Boil the cauliflower, until soft
Add the rest of the ingredients and blend until smooth
Serve the fish balls with a dollop of cauliflower puree

The fish balls would also work wonderfully with the Chinese broth in my previous post. With the cauliflower puree, this can be made into a light supper

Pea Dumplings in Chinese Broth

2010-09-07T08:35:00.001+02:00

As I mentioned yesterday, I love cooking shows and right now I am hooked on Masterchef Australia!

One of the episodes involved cooking Chinese meals and Julia made an inspiring dumpling recipe in broth.

I was itching to try my hand at some gluten free dumplings. I am sure normal dumplings are hard enough to make because gluten free dumplings did prove to be laughably challenging - luckily I attempted them on Sunday - so I had quite a few hours to play around. The end result was tasty, but I need to work on getting the dough extra thin I think - so this is my challenge to myself for the next while. I will report back on my progress shortly.

Seeing as I was in the spring spirit, I decided to attempt another recipe using peas. I have no idea what went into Julia's broth, so decided to wing it and I used maize flour in my dumplings - so they are more Mexican meets Chinese meets Leaine's Kitchen :)

Pea Dumplings in Chinese Broth:
(Makes 15 - 20 Dumplings and Broth for Two - Increase the broth quantities if you want to cook for more people)

Ingredients:

Dumpling Dough:

1 Cup Yellow Maize Flour (*Earth Products)
1 Cup White Rice Flour (*Health Connection)
1 Cup Boiling Water (Add a bit more if it doesn't all stick together the first time)
1 Teaspoon Salt

Filling:

1 Cup Peas
6 Baby Salad Onions, Sliced
1/4 Teaspoon Dried Mint
4 Teaspoons Soya Cream
1 Teaspoon Soya Sauce
Salt and Pepper to Taste

Chinese Broth:

1 Cup Good Vegetable Stock (I used Organic Liquid Vegetable Stock from Woolies)
1 Lemon Grass Stalk, Bruised to Release Oils
1/4 Teaspoon Dried Chilli
2 Cloves
1 Cinnamon Stick
5 Salad Onions, Sliced
1 Teaspoon Ground Coriander
1 Knob Ginger, Sliced
1 Teaspoon Fructose
1 Tablespoon Soya Sauce - Gluten Free and Yeast Free such as *"Bragg Liquid Aminos"
1 Teaspoon Fish Sauce
1/4 Teaspoon Sea Salt
Squeeze of Lemon Juice
1 Cup Water

Canola Oil for Frying

*These products can be found at most health shops

Directions:

Start with the filling and blend all ingredients together in a blender until they form a paste
Add all the broth ingredients to a pot and put onto boil, after a few minutes reduce heat and allow to simmer
Mix the dough ingredients together and roll out on a floured surface until very thin
Cut circles out of the dough
Put a small amount of the pea filling onto each circle and seal it up into a moon shape
Try and be as quick as you can here as the dough dries out quickly - if this happens, keep brushing with a little water
The dough is also very delicate so you need to be careful when making the pea parcels as it can crack and the dough will ooze out
When you have make all of your dumplings heat a pan of oil and fry very quickly on both sides until the dough turns crispy
Lay on kitchen paper to get rid of the excess oil
Serve immediately in the broth, so that the dumplings are still crispy
The dumplings are also delicious on their own and would be great with a dipping sauce instead