They say that breakfast is the most important meal of the day. Why not fuel your body the right way with this yummy, but super healthy granola? The world is ours for the taking; let's ramp the waves of life - after a bowlful of awesome!


Healthy Granola
Makes about 4 cups or +/- 500g

Prep time: 10 - 15 mins
Baking time: +/- 30 mins

Ingredients:

Apple puree:
2 apples, skins removed, cored and finely chopped
1 1/4 cup water
2 tsp vanilla extract
1 Tbs Xylitol (healthy sugar alternative, can use brown sugar)
1 Tbs coconut oil

Dry Ingredients:
1 1/2 cups (135g) oats (not instant)
1/2 cup (45g) spelt flakes
1/2 cup (60g) wheat germ
1/2 cup (60g) chopped almonds
1/4 cup (30g) walnuts
1/4 cup (30g) hazel nuts
1 cup (125g) seed mix
2 tsp cinnamon
1 tsp mixed spice
1 tsp sea salt
3 Tbs Xylitol (or brown sugar)

20g Xylitol (sprinkled over, while baking)

Greased baking tray

Method:

Heat oven to 150 degrees Celsius
Add the apples and water to a pot on the stove and cook until the apples have softened to a puree (about 10 minutes)
Add the rest of the puree ingredients and simmer on low until ready to combine with the other ingredients
Mix all the dry ingredients together, except for the 20g Xylitol which must be reserved
Add the apple puree to the dry ingredients and mix well
Tip out onto a greased baking tray and spread evenly
Sprinkle 5g of the reserved Xylitol over the unbaked granola
Bake in the oven, stirring every 10 minutes, sprinkling 5g of Xylitol over
Bake for about 30 minutes or until golden brown
Allow to cool and store in an airtight container
Can be stored for up to a month
Serve with yoghurt and fruit or eat as a snack on its own

Sunshine Burgers

As the sun dances along the ocean with a twinkle in its eye, it whispers the promise that summer is on its way.

Welcome the sunshine into your life with these delicious burger patties. Awesome on their own, with a salad or wedged between a warm bun, dripping with tomato sauce and melted cheese.

Char-grilled Burger Patties:

Makes 4 Medium Patties

Prep time: 10 - 15 mins

Cooking time: 10 - 15 mins

Ingredients:

500g extra lean beef/ ostrich mince

1 onion finely diced

Bunch parsley, finely chopped

2 - 3 tsp cumin

2 - 3 tsp paprika

2 tsp thyme

1.5 tsp salt (or to taste)

1 tsp pepper (or to taste)

Method:

Combine all ingredients

Mix well

Shape into 4 burger patties

Fry in a griddle pan or a normal frying pan for 3 - 4 minutes on either side, until charred on the outside, but still moist on the inside.

Serve on rolls with the garnish of your choice or top with melted cheese, guacamole, rocket, baby tomatoes, spring onion and olives and eat as a warm salad.

Vineyard Hotel - Wine Paired Dinners

What a privilege it was to be invited to help create the four course dinner for the Villiera Tasting Experience at The Vineyard Hotel.

It was one of the most exciting moments I've had to date. I met amazing people, such as the wine maker, Jeff Grier and the chef at the Vineyard Hotel, Chris Law. The wines and MCCs we tasted were exceptional and the way we unravelled the flavours in the wines and the foods, in order for Chris to use his mastery to come up with something unique and spectacular was in effect, "a paint-by-numbers-extravaganza."

Seeing our bantered-efforts come to life in actual dishes, on the night, was priceless.

  

Smoked salmon orzo with wild rocket, apple, toasted almonds and citrus emulsion

Paired with Villiera Tradition Brut Rose NV

Chris surpassed all my expectations with this first plate - the flavours were singing in my mouth! Such a beautifully executed and well balanced dish. The saltiness from the salmon, the slight sweet tartness from the apple, the toasted creaminess from the almonds, all brought out the flavours in the Brut Rose, but the textures of the apple, orzo and almonds were a delight. I was taken on a journey in this dish and I didn't want it to end!

Homemade blanc fromage, deep-fried with dukkha, artichoke, mango, pineapple salad and korma dressing

Paired with Villiera Tradition Barrel Fermented Chenin Blanc 2010

The gentle curry flavours of the korma married perfectly with the Villiera Barrel Fermented Chenin as did the sweetness from the mango and pineapple and the nuttiness from the dukkha. Once again the textures in this dish and the balance of flavours made me happy: the crunchy salty exterior with the oozing richness of the cheese ball, accompanied by the crisp sweetness of the salad, a perfect combination.

Peppered beef fillet with rosti potato, creamed spinach and a bitter chocolate jus

Paired with Domaine Grier Crusade 2006

Whenever I see chocolate and steak together on a menu, I get nervous because the balance is very rarely right. But this bitter chocolate jus was delightful and a faultless accompaniment to the Domaine Grier Crusade, one of Villiera's overseas offerings. The earthiness of the spinach also complimented the wine well as did the umami from the steak, which was cooked to perfection!

Apple and pear tart tatin, roasted rhubarb ice cream and honey rooibos gel

Paired with Villiera Inspiration Noble Late Harvest 2010

 

I could have eaten bucket loads of the roasted rhubarb ice cream; its slight savouriness cut through the sweetness of the tart and worked wonderfully with the Noble Late Harvest. As did the honey, which was mirrored in the wine.

I would highly recommend treating yourself to one or more of these wine paired evenings, which are very reasonably priced at R265 for the four-course and R315 for the five-course. A wonderful night out with a group of friends or if you are wanting to be romantic, why not indulge and stay over. Exclusive stay-over packages have been designed specifically for these evenings, at a greatly reduced price.

The wine flows, live music sets the mood and the food is a treat for the taste buds. I couldn't think of a more enjoyable way to spend a Friday night.

 

 For more info go to The Vineyard Hotel's Website, or contact 021 657 4500 or e-mail eat@vineyard.co.za

Beef and Lentil Soup

There is nothing more comforting than coming home to the aromas of something hot and delicious bubbling away on the stove or in the slow cooker.

This, for me, is the true essence of winter and instantly makes a home more cosy.

I had this unctuous beef and lentil soup cooking in the slow cooker all night and waking up to the rich, savory smells wafting around my flat was just the way I'd like to start every day.  

I even had some for breakfast - I just couldn't wait! :)

Put a pot of deliciousness in the slow cooker before bed and you will have delicious dreams.

Beef and Lentil Soup
(Serves 4)

Ingredients:

125g bacon diced
500g beef shin, bone in - excess fat removed
2 tsp dried thyme
2 tsp paprika
1 large onion, diced
1/2 cup red wine
1 litre NoMU beef stock
3 large carrots, sliced
2 sticks celery, sliced
1 tin whole tomatoes and juice
2 sprigs rosemary
1/4 cup lentils (I used red split lentils)
1 tsp sugar
salt and pepper to taste

Directions:

Fry bacon until golden
Add the beef shin to the pot and brown
Add in the dried thyme and paprika to flavour the beef
Add in the diced onion and fry until translucent
Deglaze pan with the red wine
Add in the beef stock
It is at this point that I transferred everything to the slow cooker. If you don't have one, just add everything to your original pot.
Add in the carrots, celery, tinned tomatoes, rosemary, lentils, sugar
Bring soup to a boil
Add salt and pepper
Check for seasoning and adjust where necessary
Cook on low for a minimum of 3 hours, or preferably over night, until the shin literally falls apart
Remove shin from the pot
Remove bones and any unwanted fat from the shin, but add the marrow to the soup for extra flavour
Flake the shin back into the soup
Simmer for another 20 to 30 minutes to allow all the flavours to merge
Serve piping hot with bread, if desired.

**Please note that some people who are gluten intolerant may struggle to digest lentils
*Red wine contains yeast



 

O' My Goodness!

During my trips to the beautifully picturesque, Plettenberg Bay, I stumbled on a fantastic product called O' My Goodness.

This is a range of vegetarian, organic and raw snacks, focusing on health, without sacrificing on taste.

The remarkable thing about this product range is that the ingredients are pure, generally kept in their original state, locally sourced where possible and do not contain any additives, preservatives, sugar, dairy or eggs. Gluten is also avoided as much as possible, therefore only a few products contain it, such as their rolled oat balls.

 

The range is split into three categories:

Raw Vegan Gourmet:

These raw snacks are dehydrated below 47 degrees Celsius in order to retain all the nutrients, enzymes and intense flavour.

Examples include their amazing Mushroom Biltong, which has the flavour and texture of real biltong! Another favourite of mine are the Spiced Cashews; packed full of delectable flavour as well as magnesium and copper. The Sweet Potato Flax Crackers are an excellent alternative to wheat or gluten-rich crackers or biscuits, which I am always on the hunt for, and they taste yummy!
I also love the Cinnamon & Apple Munch, a tasty combination of nuts, seeds, cinnamon and fruit.

All Round Goodness:

 Mouthwatering balls of deliciousness that contain fruit, nuts, spices and raw chocolate.

Warning: these are addictive!

Examples include: All Round Peachy - peaches are an excellent source of Vitamin C, beta-carotene,soluble fiber and potassium. Other ingredients are dates, raisins, raw macadamia nuts, raw almonds, ginger powder, nutmeg and cinnamon - making for a delightful taste explosion.

Equally delicious are the Coco Citrus Rounds, which contain raw cacao and organic dried naartjie.

Other rounds: Apricot Rounds, Cashmere Rounds, Oat Rounds, Carob Oat Rounds.

(If you find it too hard to make a choice, a selection of all their rounds is available too.)

Organic Tastes Better:

 

Tasty sun ripened fruit that is organically grown and naturally dried without any preservatives. 

Examples include: Dried Apples, dried apricots, naartjies, peaches, plums and of course tomatoes.

O' My Goodness was created by Ariella Kaplan and Kim van Rensburg who wanted to provide their children as well as everyone else with snack food that would leave one feeling "energized, buoyant, refueled and ready to take on the next challenge."

 
I think that they have achieved this and so much more!

I can't get enough of their products and I just love the fact that they are good for me too!

For more info on where to buy the products in an area closest to you, or even online, go to www.omygoodness.co.za. (They have stockists in Eastern Cape, Gauteng, Kwazulu Natal and the Western Cape.)

"It's not about the food in our lives. It's about the life in our food."
Dr Brian Clement, Hippocrates Institute

(Quote from website)

Mussels in a Thai-Style Coconut Broth

Not only do mussels remind me of mythical creatures with their beards and archaic-like bodies, but they also hold a special place in my heart.

Each time I eat a mussel, memories are resurrected of a happy summer spent with my dad.

This summer, I had my dad all to myself and because I was a little obsessed with all things seafood and in particular mussels - we decided to try all the mussels in Plett.

My excitement as each steaming bowl of mussels was brought to the table was indescribable, not just because the smell was hypnotic - that heady combination of sea mingled with wine and garlic, or the fact that the aromatic liquid was about to be mopped up with a crispy piece of bread, but because I was sharing the experience with my dad.  

Mussels will always be my ultimate comfort food; when I am sad or feeling lonely, I need only make a pot of these yummy morsels and I am transported to my happy place.

Mussels in a Thai-Style Coconut Broth:

Serves 2 as a Main or 4 as a Starter

Prep time: 10 - 15 mins
Cooking time: 20 - 30 mins

Ingredients:

1 medium onion, diced
1 Tbs olive oil, for frying
1/2 tsp salt
1 Thai chilli, deseeded and finely chopped
15ml NoMU vegetable or chicken stock, diluted in 2 cups of water
400ml lite coconut milk
1 stalk lemon grass, bruised with the back of a knife to release the oils
3 baby leeks, whole
1 - 2 tsp sugar
+/- 30ml fresh lemon or lime juice
1 tsp fish sauce
1/2 cup thinly sliced basil leaves
1/2 cup chopped parsley
1 tsp ground Sichuan pepper (optional)
500g mussels (fresh or frozen)
Vermicelli rice noodles or Jasmine rice for serving (optional)

Method:

Defrost mussels, if frozen
Fry onion until translucent, add the salt to prevent it from burning
Add chilli and fry for a few minutes
Add stock and coconut milk and bring to a gentle simmer
Add lemon grass and baby leeks
Add sugar, lemon juice, fish sauce, basil, parsley and Sichuan pepper
Simmer for 10 minutes to allow flavours to infuse
Taste and adjust flavouring where necessary
Remove leeks and slice
Remove lemon grass
Add mussels and put lid on pot
If mussels are already cooked, coat them in the sauce and allow them to heat through before removing from stove
If mussels are fresh, simmer for 5 - 7 minutes, until cooked
Discard any closed mussels
Add sliced leeks back to pot and stir
Test seasoning
Serve with vermicelli rice noodles or jasmine rice or eat them just as is