Sweet and Sour Pork

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

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

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

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

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

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

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

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

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

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.