tag:blogger.com,1999:blog-67765205199009419542024-03-21T13:00:48.500+02:00Leaine's Kitchen: Learning to Eat With LimitationsLeaine's Kitchen: Learning to Eat With LimitationsLeaine's Kitchenhttp://www.blogger.com/profile/10272351691776632607noreply@blogger.comBlogger140125tag:blogger.com,1999:blog-6776520519900941954.post-65659570134093520042013-07-29T14:10:00.001+02:002013-07-29T14:10:47.208+02:00A New Blog, A New Era --> SweetLikeCandi.comMy food journey took a turn for the positive last year when I went to an Iridologist and finally discovered that I have Candida - and this pesky little bacteria inside my body was mimicking all the symptoms of the food allergies!<br />
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I have started a new blog because I wanted a fresh start. It is <a href="http://www.sweetlikecandi.com/">www.sweetlikecandi.com</a>.<br />
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Thank you for all of your support on this blog and I really look forward to interacting with you on my new one. I am loving having more freedom to be creative as my diet is far less restrictive - the main allergens I now eliminate are yeast, sugar and gluten.<br />
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Catch you on the other side :)<br />
<br />
Lea xxx<br />
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<br />Leaine's Kitchenhttp://www.blogger.com/profile/10272351691776632607noreply@blogger.com3tag:blogger.com,1999:blog-6776520519900941954.post-19300034594895833782013-05-27T20:38:00.001+02:002013-05-28T07:52:51.944+02:00Avondale and Chef Reuben Riffel Winter Warmer PairingA few weeks ago, I was invited to attend the Media Launch of the Avondale and Reuben Riffel Winter Warmer Pairing - little did I know what I treat I was in for!<br />
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Upon arrival, we were handed a glass of bubbly, which we sipped while enjoying the magnificent views on the estate.<br />
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We then all clambered onto the back of a bakkie and were whisked away to the vineyards where we were lucky enough to spot a group of Pekin ducks, as they were returning to their "duck mobile". <a href="http://www.avondalewine.co.za/">Avondale</a> is an organic and bio-dynamic estate. Nature is very close to the Avondale family's heart, and the soil is the soul of Avondale; their ethos being <i>Terra Est Vita</i> - "Soil is Life", therefore they try and keep everything as natural as possible and the ducks are just one example - as they are in effect the "pest control system" and eat the snails that damage the precious vine crops.</div>
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The wine production itself is an intricate, slow and loving production of hand harvesting, gravity flow<br />
cellar system and natural fermentation. Every minor detail is attended to and nothing unnatural is incorporated into the wine - it is as pure as Mother Nature intended.<br />
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Not only is the wine-making eco-system in perfect balance, but the wine itself tastes like heaven in a glass. Each wine, to me, embodies the love that was used to create it.<br />
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With the inclusion of Reuben Riffel in this unusual pairing of soup and wine, we indeed have an angelic match.<br />
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<span lang="EN-ZA">Chef Reuben
says: "I like simple food, beautifully prepared, and I love soup for its
versatility. The humble soup is quite often perceived as a boring “filler” item
on a menu – or old-fashioned peasant fare – and is, rather mistakenly,
overlooked. There are so many delicious possibilities and variants, and it can be an exquisite addition to any menu when properly prepared.” <i> </i></span></div>
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<span lang="EN-ZA"><i>How true he was in this statement - my taste buds were dancing at every turn.</i></span></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-ZA">The Winter Warmer Pairing experience:</span></b></div>
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<span lang="EN-ZA" style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> - </span></span></span><span lang="EN-ZA">The Tasting begins with Baby
Marrow and Basil Soup, garnished with crispy baby marrow, accompanied by a
glass of the effervescent <i style="mso-bidi-font-style: normal;">Armilla </i>Méthode
Cap Classique. <i>Here the basil works very well with the MCC, which was a pleasant surprise as I wasn't expecting this. </i></span><span lang="EN-ZA" style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><br />
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<span lang="EN-ZA" style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><br />
<span lang="EN-ZA" style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span lang="EN-ZA">- This is followed with
Avondale’s vibrant Chenin Blanc <i style="mso-bidi-font-style: normal;">Anima</i>,
paired with Confit <span style="mso-spacerun: yes;"></span>Duck and Bean Soup. </span><i>Lightly wooded, delicate, smooth wine is a perfect match to the soup. </i><br />
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<span lang="EN-ZA" style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span lang="EN-ZA">- Avondale’s Viognier blend <i style="mso-bidi-font-style: normal;">Cyclus</i> marries well with French Onion
Soup, served with melted Epoisse Toastie. </span><i>Here the wine cuts through the richness, and the subtle peach flavours bring out the sweetness of the onions.</i><br />
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<i> </i>- <span lang="EN-ZA">Avondale’s Camissa rosé is
served with Chai-Style Butternut Soup. </span><i>Turkish delight flavour of the wine compliments the spiciness of the soup.</i><span lang="EN-ZA" style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><br />
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<span lang="EN-ZA" style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span lang="EN-ZA">- Avondale’s Syrah <i style="mso-bidi-font-style: normal;">Samsara</i> is paired with Parsnip and Artichoke Soup, served with grated parmesan and olive oil. </span><i>The earthiness of the soup and the wine compliment each other.</i><span lang="EN-ZA" style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><br />
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<span lang="EN-ZA" style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";">-
</span></span></span><span lang="EN-ZA">And finally, Avondale’s signature
red blend La Luna partners with Truffle Bean Soup. </span><i>Both the soup and the wine were equally delicious and tasted like more.</i><br />
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<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-ZA">Johnathan
Grieve, Proprietor of Avondale, says: “We have collaborated with Chef Reuben on
numerous occasions before, and the soup and wine pairing was born out of a
desire to give an exciting, fresh take on a traditional winter comfort food. We
are extremely fortunate to have Chef Reuben on board for this experience as we
knew he would be able do precisely that – create beautiful, gourmet soups
created with fresh, seasonal and, where possible, local ingredients that would
do justice to Avondale’s collection of fine wines.”</span></div>
<div class="MsoNormal" style="text-align: justify;">
<i><br /></i></div>
<i>
</i>
<div class="MsoNormal" style="text-align: justify;">
<i><i style="mso-bidi-font-style: normal;"><span lang="EN-ZA">The Winter Warmer Pairing, available at Avondale Wine
Estate from 22 May to 15 July, is R120 per person and by appointment only. Call
021-863 1976 or email wine@avondalewine.co.za to book now.</span></i></i></div>
<i>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="EN-ZA">If ever there was a wine estate that embodies my feelings and attitude to food and wine - it is this one. </span></i><br />
<br />
<i style="mso-bidi-font-style: normal;"><span lang="EN-ZA">And, what could be more perfect for a Winter's day than sipping on soup and wine by a roaring fire, whilst the rain beats down outside...?</span></i></div>
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<br /></div>
</i><span lang="EN-ZA"><i><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWt73tJD3-OxLv2rQxmUarmTKkqdRBG58R9qouUtaJElyi4FSOZnFhGmODpMcCzXQILiNWUTzQFWcmyHIOUstUtRpb_EuRrysKk1lsd5qBXm2L6E4BAxvhl5gXEPA76RLtvhK9CrVhn4ql/s1600/Avondale+Soup_001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWt73tJD3-OxLv2rQxmUarmTKkqdRBG58R9qouUtaJElyi4FSOZnFhGmODpMcCzXQILiNWUTzQFWcmyHIOUstUtRpb_EuRrysKk1lsd5qBXm2L6E4BAxvhl5gXEPA76RLtvhK9CrVhn4ql/s400/Avondale+Soup_001.jpg" width="400" /></a></div>
</i></span><span lang="EN-ZA"><i><div class="MsoNormal" style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="EN-ZA"></span></i></div>
</i></span><span lang="EN-ZA"></span>Leaine's Kitchenhttp://www.blogger.com/profile/10272351691776632607noreply@blogger.com1tag:blogger.com,1999:blog-6776520519900941954.post-41031286564172602272012-10-16T10:02:00.000+02:002012-10-16T10:02:52.638+02:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXn63A2Myxyl5uUx4koFDRBd9TeIoIcA2brlqRFDWoNrvZd3oo-VTqbuPhC7E-mKsdfhH0yfwqujliE4DV9Av5TvdG6FsxvKSrtgcDz22kN-q6iimKUekzPfn6acJJ7vt2NRvrvpQC-x4T/s1600/Granola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXn63A2Myxyl5uUx4koFDRBd9TeIoIcA2brlqRFDWoNrvZd3oo-VTqbuPhC7E-mKsdfhH0yfwqujliE4DV9Av5TvdG6FsxvKSrtgcDz22kN-q6iimKUekzPfn6acJJ7vt2NRvrvpQC-x4T/s640/Granola.jpg" width="640" /></a></div>
<br />
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!<b></b><br />
<b></b><br />
<br /><span style="font-size: large;"><b>Healthy Granola</b></span><br />Makes about 4 cups or +/- 500g<br /><br />Prep time: 10 - 15 mins<br />Baking time: +/- 30 mins<br /><br /><span style="font-size: large;"><b>Ingredients:</b></span><br /><br /><b>Apple puree:</b><br />2 apples, skins removed, cored and finely chopped<br />
1 1/4 cup water<br />2 tsp vanilla extract<br />1 Tbs Xylitol (healthy sugar alternative, can use brown sugar)<br />1 Tbs coconut oil<br /><br /><b>Dry Ingredients:</b><br />1 1/2 cups (135g) oats (not instant)<br />1/2 cup (45g) spelt flakes<br />
1/2 cup (60g) wheat germ<br />1/2 cup (60g) chopped almonds<br />1/4 cup (30g) walnuts<br />1/4 cup (30g) hazel nuts<br />1 cup (125g) seed mix <br />2 tsp cinnamon<br />1 tsp mixed spice<br />1 tsp sea salt<br />3 Tbs Xylitol (or brown sugar)<br />
<br />20g Xylitol (sprinkled over, while baking)<br /><br />Greased baking tray<br /><br /><span style="font-size: large;"><b>Method:</b></span><br /><br />Heat oven to 150 degrees Celsius<br />Add the apples and water to a pot on the stove and cook until the apples have softened to a puree (about 10 minutes)<br />
Add the rest of the puree ingredients and simmer on low until ready to combine with the other ingredients<br />Mix all the dry ingredients together, except for the 20g Xylitol which must be reserved<br />Add the apple puree to the dry ingredients and mix well<br />
Tip out onto a greased baking tray and spread evenly<br />Sprinkle 5g of the reserved Xylitol over the unbaked granola<br />Bake in the oven, stirring every 10 minutes, sprinkling 5g of Xylitol over<br />Bake for about 30 minutes or until golden brown<br />
Allow to cool and store in an airtight container<br />Can be stored for up to a month<br />Serve with yoghurt and fruit or eat as a snack on its ownLeaine's Kitchenhttp://www.blogger.com/profile/10272351691776632607noreply@blogger.com0tag:blogger.com,1999:blog-6776520519900941954.post-38993194975284864502012-10-09T08:59:00.000+02:002012-10-09T08:59:47.220+02:00Sunshine Burgers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9BMKqM-UbqImnv-nuItW0g5pNMrSxlY-2uzfBiIRjLVW0YtYldVnm44fDwZu4Dl7YoCj8QhOES4R29qvPlVt0fSfAgkv_Wb1eteKlZmTpnXLkmXgy2mXtup488U2ecIlR54eeUM7swbih/s1600/Burger+patties.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9BMKqM-UbqImnv-nuItW0g5pNMrSxlY-2uzfBiIRjLVW0YtYldVnm44fDwZu4Dl7YoCj8QhOES4R29qvPlVt0fSfAgkv_Wb1eteKlZmTpnXLkmXgy2mXtup488U2ecIlR54eeUM7swbih/s400/Burger+patties.jpg" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
As the sun dances along the ocean with a twinkle in its eye,
it whispers the promise that summer is on its way.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
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.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Char-grilled Burger Patties:</b></div>
<div class="MsoNormal">
Makes 4 Medium Patties</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Prep time: 10 - 15 mins</div>
<div class="MsoNormal">
Cooking time: 10 - 15 mins</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Ingredients:</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
500g extra lean beef/ ostrich mince</div>
<div class="MsoNormal">
1 onion finely diced</div>
<div class="MsoNormal">
Bunch parsley, finely chopped</div>
<div class="MsoNormal">
2 - 3 tsp cumin</div>
<div class="MsoNormal">
2 - 3 tsp paprika</div>
<div class="MsoNormal">
2 tsp thyme</div>
<div class="MsoNormal">
1.5 tsp salt (or to taste)</div>
<div class="MsoNormal">
1 tsp pepper (or to taste)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Method:</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Combine all ingredients</div>
<div class="MsoNormal">
Mix well</div>
<div class="MsoNormal">
Shape into 4 burger patties</div>
<div class="MsoNormal">
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.</div>
<div class="MsoNormal">
<br /></div>
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.Leaine's Kitchenhttp://www.blogger.com/profile/10272351691776632607noreply@blogger.com0tag:blogger.com,1999:blog-6776520519900941954.post-63482307796779022532012-06-07T17:43:00.000+02:002012-06-07T17:44:03.189+02:00Vineyard Hotel - Wine Paired Dinners<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCb23tPEKvTi_jkEh7qUTumC_dmAPOcRQEBQsbj04EvDn2LSE-uUwbT1n2ihGxvnHIRcMX2TSH-sAvoqyVSESS-zuaQVsbKAR-ysq1VWAVzAAhJHqGtOv-poLe6_cxpNtYLDCqQ7UIvNfy/s1600/The+Square.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCb23tPEKvTi_jkEh7qUTumC_dmAPOcRQEBQsbj04EvDn2LSE-uUwbT1n2ihGxvnHIRcMX2TSH-sAvoqyVSESS-zuaQVsbKAR-ysq1VWAVzAAhJHqGtOv-poLe6_cxpNtYLDCqQ7UIvNfy/s400/The+Square.jpg" width="400" /></a></div>
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What a privilege it was to be invited to help create the four course dinner for the Villiera Tasting Experience at The Vineyard Hotel.<br />
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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."<br />
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Seeing our bantered-efforts come to life in actual dishes, on the night, was priceless.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0T5shY0z8FnYp5q6xumWL8ZdPYpjz_nMtmZKcXFSNCNZuGKnRUpXNcZchvTLfX9Drv4MB0aqpfYHHDM13urVe0S9rLRhQmPFGhcnI1sQMcYXLhyoctbNzYG9xU3eRt0b6zkHN3eXTOI-_/s1600/The+menu.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0T5shY0z8FnYp5q6xumWL8ZdPYpjz_nMtmZKcXFSNCNZuGKnRUpXNcZchvTLfX9Drv4MB0aqpfYHHDM13urVe0S9rLRhQmPFGhcnI1sQMcYXLhyoctbNzYG9xU3eRt0b6zkHN3eXTOI-_/s640/The+menu.jpg.jpg" width="640" /></a></div>
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<i>Smoked salmon orzo with wild rocket, apple, toasted almonds and citrus emulsion</i></div>
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<i>Paired with Villiera Tradition Brut Rose NV </i></div>
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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!<br />
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<i>Homemade blanc fromage, deep-fried with dukkha, artichoke, mango, pineapple salad and korma dressing</i></div>
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<i>Paired with Villiera Tradition Barrel Fermented Chenin Blanc 2010 </i></div>
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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.<br />
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<i>Peppered beef fillet with rosti potato, creamed spinach and a bitter chocolate jus</i></div>
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<i>Paired with Domaine Grier Crusade 2006</i></div>
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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!</div>
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<i>Apple and pear tart tatin, roasted rhubarb ice cream and honey rooibos gel</i></div>
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<i>Paired with Villiera Inspiration Noble Late Harvest 2010</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDzS9yKmk5TnpzM2nlX6Niz3UmcmELzgwQaPCr76Cpc10BiJHt5wE4YMPXKrBO823j9d403RLOEurYIOfdILqzm_6kp2hUEure1d9jK6sQZCGWtJELYBHFEEYowZnk_Ui595yvx21zjVm0/s1600/dessert1.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDzS9yKmk5TnpzM2nlX6Niz3UmcmELzgwQaPCr76Cpc10BiJHt5wE4YMPXKrBO823j9d403RLOEurYIOfdILqzm_6kp2hUEure1d9jK6sQZCGWtJELYBHFEEYowZnk_Ui595yvx21zjVm0/s320/dessert1.jpg.jpg" width="320" /></a> </div>
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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.<br />
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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.<br />
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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.<br />
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For more info go to <a href="http://www.vineyard.co.za/pages/dining_specials.html">The Vineyard Hotel's Website</a>, or contact 021 657 4500 or e-mail <a href="mailto:eat@vineyard.co.za">eat@vineyard.co.za</a></div>Leaine's Kitchenhttp://www.blogger.com/profile/10272351691776632607noreply@blogger.com0tag:blogger.com,1999:blog-6776520519900941954.post-47068942034274656402012-06-06T16:56:00.000+02:002012-06-06T16:56:22.050+02:00Beef and Lentil Soup<div class="separator" style="clear: both; text-align: center;">
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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.<br />
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This, for me, is the true essence of winter and instantly makes a home more cosy.<br />
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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. <br />
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I even had some for breakfast - I just couldn't wait! :) <br />
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<i>Put a pot of deliciousness in the slow cooker before bed and you will have delicious dreams.</i><br />
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<span style="font-size: large;"><b>Beef and Lentil Soup</b></span><br />
(Serves 4)<br />
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<span style="font-size: large;"><b>Ingredients:</b></span><br />
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125g bacon diced<br />
500g beef shin, bone in - excess fat removed<br />
2 tsp dried thyme<br />
2 tsp paprika<br />
1 large onion, diced<br />
1/2 cup red wine<br />
1 litre NoMU beef stock <br />
3 large carrots, sliced<br />
2 sticks celery, sliced<br />
1 tin whole tomatoes and juice<br />
2 sprigs rosemary<br />
1/4 cup lentils (I used red split lentils)<br />
1 tsp sugar<br />
salt and pepper to taste<br />
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<span style="font-size: large;"><b>Directions:</b></span><br />
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Fry bacon until golden<br />
Add the beef shin to the pot and brown<br />
Add in the dried thyme and paprika to flavour the beef <br />
Add in the diced onion and fry until translucent<br />
Deglaze pan with the red wine<br />
Add in the beef stock<br />
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.<br />
Add in the carrots, celery, tinned tomatoes, rosemary, lentils, sugar<br />
Bring soup to a boil<br />
Add salt and pepper<br />
Check for seasoning and adjust where necessary<br />
Cook on low for a minimum of 3 hours, or preferably over night, until the shin literally falls apart<br />
Remove shin from the pot<br />
Remove bones and any unwanted fat from the shin, but add the marrow to the soup for extra flavour<br />
Flake the shin back into the soup <br />
Simmer for another 20 to 30 minutes to allow all the flavours to merge<br />
Serve piping hot with bread, if desired.<br />
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**Please note that some people who are gluten intolerant may struggle to digest lentils<br />
*Red wine contains yeast<br />
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Leaine's Kitchenhttp://www.blogger.com/profile/10272351691776632607noreply@blogger.com0tag:blogger.com,1999:blog-6776520519900941954.post-16129940262682654112012-04-18T11:02:00.001+02:002012-04-18T13:54:35.809+02:00O' My Goodness!During my trips to the beautifully picturesque, Plettenberg Bay, I stumbled on a fantastic product called <b><i>O' My Goodness</i></b>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDqfhqZ2KceGP6QaG5vVixPZkynGfnz7jI9YzXXW1bTa3rwNIBROsDyH2FyxD6gvNdeUApZyTKBcbxolB4yKTXYGahLyMCh19eycwaeYAee3S9hSUWoTwcv4vu1yxaWUGh1C4iy2FbcTY4/s1600/OMG+logo.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDqfhqZ2KceGP6QaG5vVixPZkynGfnz7jI9YzXXW1bTa3rwNIBROsDyH2FyxD6gvNdeUApZyTKBcbxolB4yKTXYGahLyMCh19eycwaeYAee3S9hSUWoTwcv4vu1yxaWUGh1C4iy2FbcTY4/s1600/OMG+logo.gif" /></a></div><br />
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This is a range of vegetarian, organic and raw snacks, focusing on health, without sacrificing on taste.<br />
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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.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE2PXO7S1OoEOG3qGhM2nfW3QuoK42sYihf7P0XBsq7D-kaExb3N4fkLjxQypa1GKYkotj8TW5tYYNCXDN961x9yk0PhRNXz1cod-dukZKPXJTGnS2aZ2v2CyfN-9RNuU4xMdljMbDaR9w/s1600/omg+2+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE2PXO7S1OoEOG3qGhM2nfW3QuoK42sYihf7P0XBsq7D-kaExb3N4fkLjxQypa1GKYkotj8TW5tYYNCXDN961x9yk0PhRNXz1cod-dukZKPXJTGnS2aZ2v2CyfN-9RNuU4xMdljMbDaR9w/s320/omg+2+001.jpg" width="320" /></a></div> <br />
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The range is split into three categories:<br />
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<div style="text-align: center;"><b>Raw Vegan Gourmet:</b></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXbu_RS4pwmD1skQ1BRQDCi2iJ_U-7-SeKjxoX_vdGbDajQEJB1ZFxi3CZ5rAE5jyYYsF2ZOZu5_GTTYBNLgoSoMjUY-uZMejrWG76borPuCCGcxeHbh4-GhvsynGZiLI5VeacZAanG4fs/s1600/omg+2+051.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXbu_RS4pwmD1skQ1BRQDCi2iJ_U-7-SeKjxoX_vdGbDajQEJB1ZFxi3CZ5rAE5jyYYsF2ZOZu5_GTTYBNLgoSoMjUY-uZMejrWG76borPuCCGcxeHbh4-GhvsynGZiLI5VeacZAanG4fs/s320/omg+2+051.jpg" width="320" /></a></div><br />
These raw snacks are dehydrated below 47 degrees Celsius in order to retain all the nutrients, enzymes and intense flavour.<br />
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Examples include their amazing <i>Mushroom Biltong</i>, which has the flavour and texture of real biltong! Another favourite of mine are the <i>Spiced Cashews</i>; packed full of delectable flavour as well as magnesium and copper. The <i>Sweet Potato Flax Crackers</i> are an excellent alternative to wheat or gluten-rich crackers or biscuits, which I am always on the hunt for, and they taste yummy!<br />
I also love the <i>Cinnamon & Apple Munch</i>, a tasty combination of nuts, seeds, cinnamon and fruit<i>.</i><br />
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<div style="text-align: center;"><b>All Round Goodness:</b></div><div style="text-align: center;"><br />
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</div><div style="text-align: left;"><b> </b>Mouthwatering balls of deliciousness that contain fruit, nuts, spices and raw chocolate. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Warning: these are addictive!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Examples include: <i>All Round Peachy</i> - 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.</div><div style="text-align: left;">Equally delicious are the <i>Coco Citrus Rounds</i>, which contain raw cacao and organic dried naartjie.</div><div style="text-align: left;">Other rounds: Apricot Rounds, Cashmere Rounds, Oat Rounds, Carob Oat Rounds. </div><div style="text-align: left;">(If you find it too hard to make a choice, a selection of all their rounds is available too.)</div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><b>Organic Tastes Better:</b></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYJ5ZgaRhyphenhyphenkgvVVay8HSf8wzI2pVfv1brjlYRVIKVBM22yxxVVyLPbOYYLVGgnVtxs1Ua2oMzYFK5Ij73ONxIOkyBQtd_xXYyK0jfhYcV5aYRN3C1WOXcFf9WkskjkgVQLJhsmQB37wz9W/s1600/sidenav-naartjies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="137" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYJ5ZgaRhyphenhyphenkgvVVay8HSf8wzI2pVfv1brjlYRVIKVBM22yxxVVyLPbOYYLVGgnVtxs1Ua2oMzYFK5Ij73ONxIOkyBQtd_xXYyK0jfhYcV5aYRN3C1WOXcFf9WkskjkgVQLJhsmQB37wz9W/s320/sidenav-naartjies.jpg" width="320" /></a></div><div style="text-align: left;"><b> </b></div><div style="text-align: left;">Tasty sun ripened fruit that is organically grown and naturally dried without any preservatives. <b> </b></div><br />
Examples include: Dried Apples, dried apricots, naartjies, peaches, plums and of course tomatoes.<br />
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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."<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8jpgqhfnoHXzSSejIONmuymkyBRqG6V4U-xCG1X-aT7qEVS-nKSXc0hNmUnKXNw6XIa40CozCgHKdNhjLPO-6fVeumVYVR2s4van54_dgOM7jJ-7qKdGbacfef1amu1gC9FJnwuwQV5-L/s1600/omg+2+020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8jpgqhfnoHXzSSejIONmuymkyBRqG6V4U-xCG1X-aT7qEVS-nKSXc0hNmUnKXNw6XIa40CozCgHKdNhjLPO-6fVeumVYVR2s4van54_dgOM7jJ-7qKdGbacfef1amu1gC9FJnwuwQV5-L/s320/omg+2+020.jpg" width="320" /></a></div> <br />
I think that they have achieved this and so much more!<br />
<br />
I can't get enough of their products and I just love the fact that they are good for me too!<br />
<br />
For more info on where to buy the products in an area closest to you, or even online, go to <a href="http://www.omygoodness.co.za/">www.omygoodness.co.za</a>. (They have stockists in Eastern Cape, Gauteng, Kwazulu Natal and the Western Cape.)<br />
<br />
<div style="text-align: center;"><b>"It's not about the food in our lives. It's about the life in our food."</b><br />
<i>Dr Brian Clement, Hippocrates Institute</i></div><div style="text-align: center;"><i>(Quote from website) </i></div>Leaine's Kitchenhttp://www.blogger.com/profile/10272351691776632607noreply@blogger.com0tag:blogger.com,1999:blog-6776520519900941954.post-43803311618282121182012-03-12T11:02:00.000+02:002012-03-12T11:02:10.429+02:00Mussels in a Thai-Style Coconut Broth<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP759-DnIxZSsJHOZts8BKvWp3Zuuf_FnJEEjavoAk2PVEYTqq0O0Jq2wWx7H3wD2vJs2EauNRzNGFVzQitw5EOP-pxQAVl-cd66ZwD01XPBanrQO6352b1x8QWIx5HBQ09u1_Tt6MrKeM/s1600/Mussels+close-up1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP759-DnIxZSsJHOZts8BKvWp3Zuuf_FnJEEjavoAk2PVEYTqq0O0Jq2wWx7H3wD2vJs2EauNRzNGFVzQitw5EOP-pxQAVl-cd66ZwD01XPBanrQO6352b1x8QWIx5HBQ09u1_Tt6MrKeM/s400/Mussels+close-up1.jpg" width="400" /></a></div><br />
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.<br />
<br />
Each time I eat a mussel, memories are resurrected of a happy summer spent with my dad.<br />
<br />
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.<br />
<br />
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. <br />
<br />
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.<br />
<br />
<span style="font-size: small;"><b>Mussels in a Thai-Style Coconut Broth:</b></span><br />
<br />
Serves 2 as a Main or 4 as a Starter<br />
<br />
Prep time: 10 - 15 mins<br />
Cooking time: 20 - 30 mins<br />
<br />
<b>Ingredients:</b><br />
<br />
1 medium onion, diced<br />
1 Tbs olive oil, for frying<br />
1/2 tsp salt<br />
1 Thai chilli, deseeded and finely chopped<br />
15ml NoMU vegetable or chicken stock, diluted in 2 cups of water<br />
400ml lite coconut milk<br />
1 stalk lemon grass, bruised with the back of a knife to release the oils<br />
3 baby leeks, whole<br />
1 - 2 tsp sugar<br />
+/- 30ml fresh lemon or lime juice<br />
1 tsp fish sauce<br />
1/2 cup thinly sliced basil leaves<br />
1/2 cup chopped parsley<br />
1 tsp ground Sichuan pepper (optional)<br />
500g mussels (fresh or frozen)<br />
Vermicelli rice noodles or Jasmine rice for serving (optional)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKht-y-5ASFVJhv472OpItiouwwBZVcxOJQENvJEXoBnBdytVD3RYLaP-Bm-p-6Qk26JmJJnob_6vUS4OIwmEC1CFAJ2taph_1mk4tZlTdpjpSKtOgR5Gge3ihyJNDFljY_GdvJhfq3zGK/s1600/basil1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKht-y-5ASFVJhv472OpItiouwwBZVcxOJQENvJEXoBnBdytVD3RYLaP-Bm-p-6Qk26JmJJnob_6vUS4OIwmEC1CFAJ2taph_1mk4tZlTdpjpSKtOgR5Gge3ihyJNDFljY_GdvJhfq3zGK/s400/basil1.jpg" width="400" /></a></div><br />
<br />
<b>Method:</b><br />
<br />
Defrost mussels, if frozen <br />
Fry onion until translucent, add the salt to prevent it from burning<br />
Add chilli and fry for a few minutes<br />
Add stock and coconut milk and bring to a gentle simmer<br />
Add lemon grass and baby leeks<br />
Add sugar, lemon juice, fish sauce, basil, parsley and Sichuan pepper<br />
Simmer for 10 minutes to allow flavours to infuse<br />
Taste and adjust flavouring where necessary<br />
Remove leeks and slice<br />
Remove lemon grass <br />
Add mussels and put lid on pot<br />
If mussels are already cooked, coat them in the sauce and allow them to heat through before removing from stove<br />
If mussels are fresh, simmer for 5 - 7 minutes, until cooked<br />
Discard any closed mussels<br />
Add sliced leeks back to pot and stir<br />
Test seasoning<br />
Serve with vermicelli rice noodles or jasmine rice or eat them just as is<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnkkhc44HBEPVx6d-KbCgSeRy2fDxhIYrjz0m88eLAWR0E7ZAKbOaagsjLsNaotvenvo3MyDDS4AChM32rmVGAJw0mlsKO79O2CgaSAQdeSzwR1cA0Fs9pwfz6QKUq9ucrPfY3eosgB9av/s1600/Mussels1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnkkhc44HBEPVx6d-KbCgSeRy2fDxhIYrjz0m88eLAWR0E7ZAKbOaagsjLsNaotvenvo3MyDDS4AChM32rmVGAJw0mlsKO79O2CgaSAQdeSzwR1cA0Fs9pwfz6QKUq9ucrPfY3eosgB9av/s400/Mussels1.jpg" width="400" /></a></div>Leaine's Kitchenhttp://www.blogger.com/profile/10272351691776632607noreply@blogger.com0tag:blogger.com,1999:blog-6776520519900941954.post-83402304796711818862011-10-17T09:03:00.000+02:002011-10-17T09:03:17.088+02:00Harbour House - A Review<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk4-X1JzqZATn2tCr4ZNevF_sHy2eQTcqwkPDDe41dYmvIm9Wd2yL7ChYQB_QQ8d2GTgjrX6PVz7XDrSbMBnz5Y3Gk3Nc7eo2ASaGSL7RX_POqm-6bLA1YxZeLwit0a-Hmnzr_eEsSxdjk/s1600/HH+Entrance+b2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk4-X1JzqZATn2tCr4ZNevF_sHy2eQTcqwkPDDe41dYmvIm9Wd2yL7ChYQB_QQ8d2GTgjrX6PVz7XDrSbMBnz5Y3Gk3Nc7eo2ASaGSL7RX_POqm-6bLA1YxZeLwit0a-Hmnzr_eEsSxdjk/s400/HH+Entrance+b2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><span id="goog_930649561"></span><span id="goog_930649562"></span><br />
One day when I'm big, I'm gonna have a house that looks like this...<br />
<br />
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.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBsyBHv7jU0lAtBUieHrDheqc5vNP85npY3-1JGU9LRQ3MPIKPXqw0Gt52oWziiq4CQdUcou4j8-TB0VVzbko5kZ0MPkFZxnQssZzq0r1dUKIZreFAaz0bF0HC3bBhw_64u6sejNgvdpJw/s1600/HH+sea+x2" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBsyBHv7jU0lAtBUieHrDheqc5vNP85npY3-1JGU9LRQ3MPIKPXqw0Gt52oWziiq4CQdUcou4j8-TB0VVzbko5kZ0MPkFZxnQssZzq0r1dUKIZreFAaz0bF0HC3bBhw_64u6sejNgvdpJw/s640/HH+sea+x2" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
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.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixzhlRsi23P86ned9hlJFwMA9puzbG_7GxyTcULehDC9XeWU4KVowEwEFrN6Mu26Nz6AN2vfY5I-cF3-yFFmdIEIBi8brQviLJNh3WbDgkeq6v_ZWko8RTafcrUQrYFqyHhMvCx8JFKYIP/s1600/flower+collage.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="164" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixzhlRsi23P86ned9hlJFwMA9puzbG_7GxyTcULehDC9XeWU4KVowEwEFrN6Mu26Nz6AN2vfY5I-cF3-yFFmdIEIBi8brQviLJNh3WbDgkeq6v_ZWko8RTafcrUQrYFqyHhMvCx8JFKYIP/s640/flower+collage.jpg" width="640" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbxzOrGQuY7SfRLTgL3WentJk_wxta1TRtjClKuSpMo5wtc50b1sd8qhlGa9hq8YR7C41TVIOel7svmSwh-aJgYpiXNWGu-3d45nkB5Sz7bzdQIz55-cUIioNbr1OyWeDW1eWWzbeBNPsd/s1600/HH+table+b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbxzOrGQuY7SfRLTgL3WentJk_wxta1TRtjClKuSpMo5wtc50b1sd8qhlGa9hq8YR7C41TVIOel7svmSwh-aJgYpiXNWGu-3d45nkB5Sz7bzdQIz55-cUIioNbr1OyWeDW1eWWzbeBNPsd/s320/HH+table+b.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdWGIkJSS-45IUJnYFEmlbPiZCpZtQKAKtDO_15B70F1bTbEwGFDSEkITWjwWBbs3eXvi4YX4Po2lL8-MTyZZWK9fagvnFn3L5jpqDfZJ09jkLAPnLaNhEB3dqyuo-mkpxDvUW0MOfrjF1/s1600/HH+window+sea+b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdWGIkJSS-45IUJnYFEmlbPiZCpZtQKAKtDO_15B70F1bTbEwGFDSEkITWjwWBbs3eXvi4YX4Po2lL8-MTyZZWK9fagvnFn3L5jpqDfZJ09jkLAPnLaNhEB3dqyuo-mkpxDvUW0MOfrjF1/s200/HH+window+sea+b.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="http://www.harbourhouse.co.za/harbourhouse/kalkbayblog">Harbour House</a> 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... <br />
<br />
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.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir00iYRhDpsjPgFm2p_BruIV0TKseCqI8wxd6R20Fg3AVQXbDpfwgJQYzTYeTq1p0oFOR8EnNZRDExAajeXMtZDrlALqiKpQS6cpblMxzMgYgL2grJBP0I941i9i_B49uvzqutv03n411Q/s1600/collage+sea.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir00iYRhDpsjPgFm2p_BruIV0TKseCqI8wxd6R20Fg3AVQXbDpfwgJQYzTYeTq1p0oFOR8EnNZRDExAajeXMtZDrlALqiKpQS6cpblMxzMgYgL2grJBP0I941i9i_B49uvzqutv03n411Q/s400/collage+sea.jpg" width="400" /></a></div><br />
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. <br />
<br />
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.<br />
<br />
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.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglf5JSTZ_sbrDqpy5RiyzMXfkxE9efL_DeBhDvng-ateVNz2axYt25aX00o1EWCJaGbzmZoWPUoTeLBbnq7ZdHdGeKRBvKyFAQ3amxFUwGJRTCtQy4iFitut1SI30yTinhuEdqBEegTfLx/s1600/HH+musselsb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="327" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglf5JSTZ_sbrDqpy5RiyzMXfkxE9efL_DeBhDvng-ateVNz2axYt25aX00o1EWCJaGbzmZoWPUoTeLBbnq7ZdHdGeKRBvKyFAQ3amxFUwGJRTCtQy4iFitut1SI30yTinhuEdqBEegTfLx/s400/HH+musselsb.jpg" width="400" /></a></div><br />
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.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTVHxY_01xJRWtec8tGISHM-3IC7DSeDWK0wNrZmh4M7MYMCzavgP6crPBqh_bEukAjzOkLMiH2LVEJnxCBZLyowkJ_BL6SeWpmRjtm6AkXGJ9W5R88-t5KhQP6-0E777wcKHU0XpTH3-x/s1600/HH+Calamarib.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTVHxY_01xJRWtec8tGISHM-3IC7DSeDWK0wNrZmh4M7MYMCzavgP6crPBqh_bEukAjzOkLMiH2LVEJnxCBZLyowkJ_BL6SeWpmRjtm6AkXGJ9W5R88-t5KhQP6-0E777wcKHU0XpTH3-x/s400/HH+Calamarib.jpg" width="400" /></a></div><br />
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.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivxE2hLb5Z8yY4Fat9A4vQh9-3w_odZx4jx-alFg0nhODfr-My6dVgdlEps0Und-rQOdz6krFKQGekxvBJu6WJDXSfHQFSjdtypgDLFk8UAeTAlF9-tc2aab6kgH-ioTvsI0AyvAKI_JWa/s1600/HH+dessertb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivxE2hLb5Z8yY4Fat9A4vQh9-3w_odZx4jx-alFg0nhODfr-My6dVgdlEps0Und-rQOdz6krFKQGekxvBJu6WJDXSfHQFSjdtypgDLFk8UAeTAlF9-tc2aab6kgH-ioTvsI0AyvAKI_JWa/s400/HH+dessertb.jpg" width="400" /></a></div><br />
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.<br />
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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!Leaine's Kitchenhttp://www.blogger.com/profile/10272351691776632607noreply@blogger.com4tag:blogger.com,1999:blog-6776520519900941954.post-82080873933962279652011-10-03T20:52:00.001+02:002011-10-04T08:15:34.417+02:00Chicken Pad Thai<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR8bCbxyPcJAKQuCoT9cV9_uWcvZHmGNVI5WWgve3DiF1I6XBf_YGWX8w_3Y5rg5byVW7Wg-DOyx1z0Kk0fwfcKFHGbuTQ5uyPohvY6hiqo-hMWKPQldYJZUHoo4pg-gNLwFQxSZG4GpBl/s1600/Pad+Thai+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR8bCbxyPcJAKQuCoT9cV9_uWcvZHmGNVI5WWgve3DiF1I6XBf_YGWX8w_3Y5rg5byVW7Wg-DOyx1z0Kk0fwfcKFHGbuTQ5uyPohvY6hiqo-hMWKPQldYJZUHoo4pg-gNLwFQxSZG4GpBl/s400/Pad+Thai+Collage.jpg" width="400" /></a></div><br />
Thai food speaks to my soul.<br />
<br />
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.<br />
<br />
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. <br />
<br />
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.<br />
<br />
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.<br />
<br />
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.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO97sEOl9MIL5ZRuoYCAHoCPIlIoR3oQzLVBZyHjoQ0Nlixoklp809WTkab1mGU10KnlUxPhclCpIrTJtMSgaIU_YqujRcBorAF13mX2IvRBUdXHOiqaNjLF25_aRg5ddNjgYkKzSttOZF/s1600/Chicken+Pad+Thai.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO97sEOl9MIL5ZRuoYCAHoCPIlIoR3oQzLVBZyHjoQ0Nlixoklp809WTkab1mGU10KnlUxPhclCpIrTJtMSgaIU_YqujRcBorAF13mX2IvRBUdXHOiqaNjLF25_aRg5ddNjgYkKzSttOZF/s400/Chicken+Pad+Thai.jpg" width="340" /></a></div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;"><b><span style="font-size: large;">Chicken Pad Thai:</span></b></div>(Serves 2)<br />
<br />
<i>Recipe courtesy of <a href="http://www.eat-in.co.za/Recipes/150/Brad-Balls-Chicken-Pad-Thai">Eat In</a> </i><br />
<br />
<div style="color: #274e13;"><span style="font-size: large;"><b>Ingredients:</b></span></div><br />
250g Thai rice noodles<br />
2 chicken breasts, thinly sliced<br />
<br />
Marinade for chicken:<br />
1 tsp cornstarch dissolved in 3 Tbsp soy sauce*<br />
<br />
Thumb size piece of ginger, minced<br />
Fresh red chillies (I used green)<br />
3 cups bean sprouts <br />
1/4 cup chicken stock<br />
<br />
Pad Thai sauce:<br />
3/4 Tbsp tamarind paste*, dissolved in 1/4 cup warm water <br />
4 Tbsp fish sauce* (I thought this was a bit much so used 2)<br />
1/2 Tbsp dried chilli <br />
3 Tbsp brown sugar<br />
<br />
Garnish:<br />
3 spring onions, sliced<br />
1/2 cup coriander leaves <br />
1/3 cup crushed peanuts*<br />
Fresh lime or lemon juice<br />
<br />
*Some soy sauces contain gluten<br />
*Tamarind paste, fish sauce and peanuts all contain yeast <br />
<br />
<div style="color: #274e13;"><span style="font-size: large;"><b>Method:</b></span></div><br />
<ul><li>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.</li>
</ul><ul><li>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).</li>
</ul><ul><li>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.</li>
</ul><ul><li>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.</li>
</ul><ul><li>Top with generous amounts of fresh coriander, spring onion and chopped nuts. Squeeze the limes over the top.</li>
</ul>Leaine's Kitchenhttp://www.blogger.com/profile/10272351691776632607noreply@blogger.com2tag:blogger.com,1999:blog-6776520519900941954.post-8176183925570504162011-09-14T10:31:00.003+02:002011-09-15T08:30:32.650+02:00Gluten Free Shortbread - WARNING: Crumbly, Creamy, Addictive!!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb0dp0HMea00ullpButmH7vpwcE5o5HhjE5-bdmf9GdiHnAdEJaIYsA5LWUf3RYJEddlwUsIxBicC3LbKfn6uJ9RaX4d-igaXqknoCHV2iLdCazIz1tVR6Ntq5x0c3PKI0GCq3QHmvJisD/s1600/Shortbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb0dp0HMea00ullpButmH7vpwcE5o5HhjE5-bdmf9GdiHnAdEJaIYsA5LWUf3RYJEddlwUsIxBicC3LbKfn6uJ9RaX4d-igaXqknoCHV2iLdCazIz1tVR6Ntq5x0c3PKI0GCq3QHmvJisD/s400/Shortbread.jpg" width="343" /></a></div><div align="center"><br />
</div>Wow, I am in love with this recipe!<br />
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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! <br />
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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.<br />
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Doesn't it just make the most adorable gift too? <br />
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At last week's <a href="http://leaineskitchen.blogspot.com/2011/09/friends-for-dinner-neill-anthony.html">Neill Anthony Masterclass</a>, he made a dessert of <span style="font-size: large;"><b><span style="color: #660000;">Strawberry Shortbread with Vanilla Creme Fraiche</span></b></span>, which was insanely yummy.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNQBasUkjRvM576iO2LB5Z8FRUXG7gh2FqV52CCr0y4RKczKa7WElnz6gJVyV9Kgn9vbwJ2ToNH0aMsD1QP4cgi-yLaa6YUeycErgF4obqrq7qSOAnXFOiDiMOLIDe23uBZy-b66PhTqqe/s1600/Strawberry+Shortbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNQBasUkjRvM576iO2LB5Z8FRUXG7gh2FqV52CCr0y4RKczKa7WElnz6gJVyV9Kgn9vbwJ2ToNH0aMsD1QP4cgi-yLaa6YUeycErgF4obqrq7qSOAnXFOiDiMOLIDe23uBZy-b66PhTqqe/s400/Strawberry+Shortbread.jpg" width="343" /></a></div><br />
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I couldn't wait to attempt my own gluten free version!<br />
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I discussed baking gluten free a few weeks ago, over <a href="http://leaineskitchen.blogspot.com/2011/08/tips-for-allergen-free-baking.html">here</a>, where I mentioned the ratios of the different flours: Heavy, Medium and Light.<br />
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For biscuits the ratio is generally 1 Medium; 1/2 Heavy; 1 Light.<br />
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<div style="color: #4c1130; text-align: center;"><span style="font-size: large;"><b>Gluten Free Shortbread:</b></span></div><br />
<div style="color: #4c1130;"><b>Ingredients:</b></div><br />
150g Butter (For a dairy free version use Blossom Margarine)<br />
90g Caster Sugar (For a slightly healthier version substitute with Fructose)<br />
100g Rice Flour<br />
50g Almond Flour<br />
100g Maizena (Corn Starch)<br />
<br />
The almond flour adds a lovely nutty flavour and texture. <br />
<br />
<div style="color: #4c1130;"><b>Method:</b></div><br />
Heat oven to 180 degrees Celsius <br />
Cream butter and sugar <br />
Add flour slowly and mix well until you have a soft dough<br />
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) <br />
Set the rolled out dough in the fridge to rest for half an hour<br />
Bake the shortbread for 15 minutes or until golden brown<br />
Cut into squares while still hot<br />
<br />
To make the rest of Neill's dessert:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzWCoyQRtT7LseV6P6w6qiNWOmQIDyS4sHfReiM1-B5X5Mq-mnY7IvcYbAxJxaPLIWHvIvSl6Gy4yxI2u6hQ6tGsFffRs41qVyIMkHVO96U7L9zloVa7Hc_xoHzgDPSPgW8IZGeu6wmh7g/s1600/strawberries+polaroid.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzWCoyQRtT7LseV6P6w6qiNWOmQIDyS4sHfReiM1-B5X5Mq-mnY7IvcYbAxJxaPLIWHvIvSl6Gy4yxI2u6hQ6tGsFffRs41qVyIMkHVO96U7L9zloVa7Hc_xoHzgDPSPgW8IZGeu6wmh7g/s400/strawberries+polaroid.jpg" width="343" /></a></div><br />
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.<br />
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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.<br />
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Simple, yet so effective and delicious!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-zJXC-QbFMkMN5_QB4PR1VVFA2yntIIpHqAxePb3T0o8UlP1HSJ3CxBkIMV6IQlKFs86RpwPy-c_S24f1jzwf9eySuI1do7lF-3m2awpdmQZ4X-piunUJBy107IfqtJBpuHMEXgB4mGkS/s1600/GF+Strawberry+Shortbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-zJXC-QbFMkMN5_QB4PR1VVFA2yntIIpHqAxePb3T0o8UlP1HSJ3CxBkIMV6IQlKFs86RpwPy-c_S24f1jzwf9eySuI1do7lF-3m2awpdmQZ4X-piunUJBy107IfqtJBpuHMEXgB4mGkS/s400/GF+Strawberry+Shortbread.jpg" width="343" /></a></div>Leaine's Kitchenhttp://www.blogger.com/profile/10272351691776632607noreply@blogger.com2tag:blogger.com,1999:blog-6776520519900941954.post-36215595431217419192011-09-12T19:57:00.002+02:002011-09-12T20:30:04.394+02:00Friends for Dinner - A Neill Anthony Masterclass<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtwKWScnf9Aq0sG8pqjSj-n7CBq2MbK9kMivluYhHSnzUrdvjpYFzNc_v8C5Xg2F1eTYPp98o9IttouU1XQ9JlhXYFzdgs2BjsW9dUawWN9CpoSMavs0KSsEnpo9rSHGC3lqs3FX8aIHgI/s1600/Coolage+Nomu%2526WillowCreek+x3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtwKWScnf9Aq0sG8pqjSj-n7CBq2MbK9kMivluYhHSnzUrdvjpYFzNc_v8C5Xg2F1eTYPp98o9IttouU1XQ9JlhXYFzdgs2BjsW9dUawWN9CpoSMavs0KSsEnpo9rSHGC3lqs3FX8aIHgI/s640/Coolage+Nomu%2526WillowCreek+x3.jpg" width="640" /></a></div> <br />
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 <a href="http://www.nomu.co.za/">NoMU</a>, <a href="http://www.willowcreek.co.za/">Willow Creek</a> and <a href="http://www.boschappliances.co.za/">Bosch</a> 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...<br />
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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!<br />
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The demonstrations are another highlight. I enjoy the relaxed way that <a href="http://www.neillanthony.com/">Neill</a> guides us through his menu and thought processes and encourages us to get hands on while he shows us how to make each course.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjscPMwo_2duuLr9hE2ebfPfYZWW8Wd8UC-jPg-2l7CcOQuj-hivs9JyAbxXaWOSSnEHx6ieTX1L3neWB-Tmpp4bHtlJ_1oii5H6GJ6EMGwdXdg3RPcwFH8luUVkBRRZyPr9zpUPP3Y0g_A/s1600/Pasta+steps+squarex4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjscPMwo_2duuLr9hE2ebfPfYZWW8Wd8UC-jPg-2l7CcOQuj-hivs9JyAbxXaWOSSnEHx6ieTX1L3neWB-Tmpp4bHtlJ_1oii5H6GJ6EMGwdXdg3RPcwFH8luUVkBRRZyPr9zpUPP3Y0g_A/s400/Pasta+steps+squarex4.jpg" width="400" /></a></div> <br />
His passion for food is evident in each action and statement.<br />
<br />
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. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiITQLXRvMC4IoKwn8umh_5f7EDWOr_d59Tj2DzqpyRi7jtWlXBpVLCndA6tV0QH7_FbYXBAvbixcUh49DT1zLRIXKQpr85IGhGFwX_4iqDIxO92SedC9BXG7zNd0RKplTZf4Ds95MgmC7K/s1600/Seasonal+produce+roundedx4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiITQLXRvMC4IoKwn8umh_5f7EDWOr_d59Tj2DzqpyRi7jtWlXBpVLCndA6tV0QH7_FbYXBAvbixcUh49DT1zLRIXKQpr85IGhGFwX_4iqDIxO92SedC9BXG7zNd0RKplTZf4Ds95MgmC7K/s400/Seasonal+produce+roundedx4.jpg" width="400" /></a></div><br />
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.<br />
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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.<br />
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This Masterclass was a rather special one as we were privileged to be the first members of public to see and taste <i>Mad Hatters</i>' 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.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKRV-yeLi-T6w9G9rR4HULMjy8Al6JlpWgfNTCdUrab0SGZmuCxQMD1PMYpDnV-K43MMueLgiGFZaugMnsJS_uuETtyBp6OSmE-p6L2wMCGEPRuukjrO-wxELiuHeAUOml5gVMRb6-7y-B/s1600/wine+collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKRV-yeLi-T6w9G9rR4HULMjy8Al6JlpWgfNTCdUrab0SGZmuCxQMD1PMYpDnV-K43MMueLgiGFZaugMnsJS_uuETtyBp6OSmE-p6L2wMCGEPRuukjrO-wxELiuHeAUOml5gVMRb6-7y-B/s640/wine+collage.jpg" width="640" /></a></div> <br />
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.<br />
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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. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM_ncXdiMe-fyQX2g63qN_q-TVKo9c8LYxHlQKm34jHfyga_U3DGJ9IVYBmMChl5bo4_eAhHja_s4vsr4aPncg8Rm2Z7-GmNbdUB_bW1Nip-FV4co-bKi-5YjV7RqKTp-hJFkwLlq71QLo/s1600/Grilled+Courgette+Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM_ncXdiMe-fyQX2g63qN_q-TVKo9c8LYxHlQKm34jHfyga_U3DGJ9IVYBmMChl5bo4_eAhHja_s4vsr4aPncg8Rm2Z7-GmNbdUB_bW1Nip-FV4co-bKi-5YjV7RqKTp-hJFkwLlq71QLo/s400/Grilled+Courgette+Soup.jpg" width="343" /></a></div><br />
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. ;)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQSLEG9o0pc0bVUjwR2EDW0TQxzicl3LZ5-tAmYuwk8H4Fw7wkNMMh2aCmgVK7nW76iVApWa2zxcOXUeqQQNmFsLPEFTdX_BeP-zr98zgXg1wKQet6hAdpcpfs4ztok7nx5hujMABxwUAa/s1600/andre+collage2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQSLEG9o0pc0bVUjwR2EDW0TQxzicl3LZ5-tAmYuwk8H4Fw7wkNMMh2aCmgVK7nW76iVApWa2zxcOXUeqQQNmFsLPEFTdX_BeP-zr98zgXg1wKQet6hAdpcpfs4ztok7nx5hujMABxwUAa/s640/andre+collage2.jpg" width="640" /></a></div><br />
Matt Manning is the Sous Chef at <a href="http://www.constantia-uitsig.com/pages/restaurants/la-colombe.php">La Colombe</a>, 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.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhusP047NfnAPqF5721AVkT-iO9hxJxh6QEBvfCM0PWIoZxSeQ1yFQUPO39F88ODNq8Xxw55OHmCOb09u0vO3i4fFYilJ3raJzcsOulcgeKVmeje8aN9QMI_maMY-GKtp6Fp1NvTvtPpaaT/s1600/Matt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhusP047NfnAPqF5721AVkT-iO9hxJxh6QEBvfCM0PWIoZxSeQ1yFQUPO39F88ODNq8Xxw55OHmCOb09u0vO3i4fFYilJ3raJzcsOulcgeKVmeje8aN9QMI_maMY-GKtp6Fp1NvTvtPpaaT/s640/Matt.jpg" width="640" /></a></div><div style="text-align: center;"> Above photos courtesy of Jon Meinking</div><br />
Together these three men make an unstoppable team! <br />
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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.<br />
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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 :)<br />
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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!<br />
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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.<br />
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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.<br />
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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.<br />
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"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?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Ab1mzNV7WZ9uNGDkAFsPYuvlnfLYJvCSH1YRbcTyj1002PAKo-AIklFtuF9bZHlQNeKzHGw_Wa0t5om1_tvwOrfNjVOd_WQWVyofsx447VD9maSTeqeF_ix-KLyqgjLN7102jDGBRfIH/s1600/Pressed+Pork+Belly2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Ab1mzNV7WZ9uNGDkAFsPYuvlnfLYJvCSH1YRbcTyj1002PAKo-AIklFtuF9bZHlQNeKzHGw_Wa0t5om1_tvwOrfNjVOd_WQWVyofsx447VD9maSTeqeF_ix-KLyqgjLN7102jDGBRfIH/s400/Pressed+Pork+Belly2.jpg" width="343" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
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. <br />
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This dish was paired with Bovlei Gewurztraminer. An off dry wine with litchi flavours. <br />
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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. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWboZ63n6n0mKJlw92_PPV6_oBeei1c-EkjMnS0yamE46wwJy3jvwkNfd7hy17sHu1_J1r8aXLOWRWWG6WDNQhPNUfWbRYK7Tl_Co7cVwE94XypCZck3kN7tq77UJNmg1qI9X8g8J4_LdL/s1600/Strawberry+Shortbread2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWboZ63n6n0mKJlw92_PPV6_oBeei1c-EkjMnS0yamE46wwJy3jvwkNfd7hy17sHu1_J1r8aXLOWRWWG6WDNQhPNUfWbRYK7Tl_Co7cVwE94XypCZck3kN7tq77UJNmg1qI9X8g8J4_LdL/s400/Strawberry+Shortbread2.jpg" width="343" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
And as all good things must, so ends another enlightening Masterclass...<br />
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<div style="text-align: center;"><b><i>Jokes fly, wine flows, cutlery clinks and laughter rings out as food is devoured by friends, new and old</i>.</b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">For more information Contact Neill Anthony on info@neillanthony.com or 072 584 7851 or on twitter @neillanthony.</div>Leaine's Kitchenhttp://www.blogger.com/profile/10272351691776632607noreply@blogger.com5tag:blogger.com,1999:blog-6776520519900941954.post-83378238403812928332011-09-06T13:09:00.002+02:002011-09-15T15:21:58.244+02:00French Onion Soup with Gluten Free Cheesy Croutons<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihBEKbjjad2hrG992pGJ4RjQVTqhi1fQ9pMx1Z5GjjuF2O7wbsTLMHe7i8Oe8mg-akB-0e8o2dzUFPFaBfXSjvltWzppcsOdV3IytbaHqVNwEALYeYIwOrbYyzc4dk5f60zMtrG1dMBl8U/s1600/French+Onion+Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihBEKbjjad2hrG992pGJ4RjQVTqhi1fQ9pMx1Z5GjjuF2O7wbsTLMHe7i8Oe8mg-akB-0e8o2dzUFPFaBfXSjvltWzppcsOdV3IytbaHqVNwEALYeYIwOrbYyzc4dk5f60zMtrG1dMBl8U/s400/French+Onion+Soup.jpg" width="400" /></span></a></div><span style="font-family: inherit;"> </span><br />
<span style="font-family: inherit;"><b>I</b>t 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?). </span><br />
<br />
<span style="font-family: inherit;">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..." </span><br />
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<span style="font-family: inherit;">As my soup arrived, I spied the floating islands of cheesy toasted bliss above a sea of brown and smiled. </span><br />
<br />
<span style="font-family: inherit;">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. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghhpokQRnwgc03htG8Ww1ui1hHd1SYg1XiIZfXTtysOhbgAkcf-CynCdxiEj80HvLC5cNm91yZUoKWE0tM-vwuYg58qYqV6B6PTXzMqI96FboRxIwDgedlvx28-E6Z8CVAkN9DyrxvTb29/s1600/French+Onion+Soup2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghhpokQRnwgc03htG8Ww1ui1hHd1SYg1XiIZfXTtysOhbgAkcf-CynCdxiEj80HvLC5cNm91yZUoKWE0tM-vwuYg58qYqV6B6PTXzMqI96FboRxIwDgedlvx28-E6Z8CVAkN9DyrxvTb29/s400/French+Onion+Soup2.jpg" width="400" /></span></a></div><br />
<div style="text-align: center;"><span style="font-family: inherit;"><span style="color: #783f04; font-size: x-large;"><b>French Onion Soup:</b></span> (From </span><a href="http://www.nomu.co.za/recipes/french-onion-soup"><span style="font-family: inherit;">NoMU</span></a><span style="font-family: inherit;"> Website):</span></div><div style="text-align: center;"><span style="font-family: inherit;">Serves 6</span></div><br />
<span style="font-family: inherit; font-size: large;"><b>Ingredients:</b></span><br />
<span style="font-family: inherit;">10 large brown onions</span><br />
<span style="font-family: inherit;">80g butter or olive oil</span><br />
<span style="font-family: inherit;">2 garlic cloves, finely crushed</span><br />
<span style="font-family: inherit;">2 tsp NoMU Provençal Rub</span><br />
<span style="font-family: inherit;">1 cup white wine</span><br />
<span style="font-family: inherit;">2 litres prepared NoMU Beef Stock</span><br />
<span style="font-family: inherit;">NoMU Just Salt</span><br />
<span style="font-family: inherit;">NoMU Just Pepper</span><br />
<span style="font-family: inherit;">18 slices of French baguette <b>(see recipe for the gluten free bread below)</b></span><br />
<span style="font-family: inherit;">200 g Gruyere cheese, finely grated</span><br />
<br />
<span style="font-family: inherit; font-size: large;"><b>Method:</b></span><br />
<ul><li><span style="color: black; font-family: Arial;"><span style="font-family: inherit;">Grind the Provençal Rub in a pestle & mortar or spice grinder.</span></span></li>
<li><span style="color: black; font-family: Arial;"><span style="font-family: inherit;"> Halve the onions and slice each half into thin slices.</span></span></li>
<li><span style="color: black; font-family: Arial;"><span style="font-family: inherit;">Melt the butter in a heavy based saucepan and add the onions, garlic, a pinch of salt and Provençal Rub.</span></span></li>
<li><span style="color: black; font-family: Arial;"><span style="font-family: inherit;">Sweat the onions until translucent, stirring quite regularly.</span></span></li>
<li><span style="color: black; font-family: Arial;"><span style="font-family: inherit;">Add the white wine. </span></span></li>
<li><span style="color: black; font-family: Arial;"><span style="font-family: inherit;">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.</span></span></li>
<li><span style="color: black; font-family: Arial;"></span><span style="color: black; font-family: Arial;"><span style="font-family: inherit;">Add the hot beef stock. </span></span></li>
<li><span style="color: black; font-family: Arial;"><span style="font-family: inherit;">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.</span></span></li>
<li><span style="color: black; font-family: Arial;"><span style="font-family: inherit;">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.</span></span></li>
</ul><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTaUjRrX8kuiz_-rCf5Z06AFJ5xG0uRhF5L1nEbPCJu1yaF6OtcACDAhxfRDvv285UV9Lwo219jt3cHmkwgNuHQoJQ1poEv8S_3217HhCrNGBl5VykJ5-ZDZ3ka-nD3Uof0bTGk-ypVOXo/s1600/Beer+Bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTaUjRrX8kuiz_-rCf5Z06AFJ5xG0uRhF5L1nEbPCJu1yaF6OtcACDAhxfRDvv285UV9Lwo219jt3cHmkwgNuHQoJQ1poEv8S_3217HhCrNGBl5VykJ5-ZDZ3ka-nD3Uof0bTGk-ypVOXo/s400/Beer+Bread.jpg" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><b><span style="font-family: inherit;">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.</span></b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;"> According to </span><a href="http://www.vital.co.za/cms/article/gluten-intolerance-the-coeliac-condition/"><span style="font-family: inherit;">Vital</span></a><span style="font-family: inherit;">, "<b>Windhoek Light</b> 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.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;">From </span><a href="http://en.wikipedia.org/wiki/Gluten-free_beer"><span style="font-family: inherit;">Wikipedia</span></a><span style="font-family: inherit;">, "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."</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;">This recipe is modified from the amazing Ishay's blog - </span><a href="http://www.foodandthefabulous.com/recipes/beer-bread-with-lemon-thyme/"><span style="font-family: inherit;">Food and the Fabulous</span></a><span style="font-family: inherit;">. I wanted a simple recipe and this one seemed to tick all the boxes.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="color: #bf9000; font-family: inherit; font-size: x-large;"><b>Beer Bread with Lemon and Thyme:</b></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit; font-size: large;"><b>Ingredients:</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;">2 Cups Sifted Glutagon Cake Flour</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;">1 Cup Sifted Maizena</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;">2tsp Baking Powder</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;">1tsp Baking Soda</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;">2tsp Salt</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;">50ml Sugar</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;">340ml Bottle Beer (Windhoek Light)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;">1/2 Cup Oil (I used Canola)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;">Zest of 1 Lemon</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;">Juice of Half a Lemon</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;">1Tbsp Thyme Leaves, removed from stalks</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit; font-size: large;"><b>Method:</b></span></div><ul><li><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;">Preheat oven to 190 degrees Celsius</span></div></li>
<li><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;">Grease a standard baking loaf tin</span></div></li>
<li><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;">Mix all ingredients together, until well combined</span></div></li>
<li><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;">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)</span></div></li>
<li><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;">Allow to cool for 20 minutes before turning out onto wire rack</span></div></li>
</ul><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhslykNObSzkQgGGXv1IrQlDxx02hMb4phzhl6tAmfWn19RU5RCpZsq1gXuaEnUtvSHN4YnSfVzxI0MM8V0hGWL6z78LVPBkNItEtmO7aBT-5d83z8N5_c4F8rnQngNXnVl379myPn_nfcl/s1600/French+Onion+Soup3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhslykNObSzkQgGGXv1IrQlDxx02hMb4phzhl6tAmfWn19RU5RCpZsq1gXuaEnUtvSHN4YnSfVzxI0MM8V0hGWL6z78LVPBkNItEtmO7aBT-5d83z8N5_c4F8rnQngNXnVl379myPn_nfcl/s400/French+Onion+Soup3.jpg" width="400" /></span></a></div>Leaine's Kitchenhttp://www.blogger.com/profile/10272351691776632607noreply@blogger.com2tag:blogger.com,1999:blog-6776520519900941954.post-81527109184902459702011-08-31T19:31:00.003+02:002011-09-01T08:09:41.917+02:00Coconut Chocolate Ice Cream on RSG with Nina Timm<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilIrDgW2jr5A0Z5h3wM4q4OzkrcRZRisMwMRgkIKq98QCbJYNlvW081Xe35bAcFvDZEyZNuaGGELJNM3YkwWfGFOA9F2xswO1fJUCdS09YL_X8KQmFNdTaYXZ3f1L_qM0crtk65iXBkFPr/s1600/Chocolate_Ice-Cream%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilIrDgW2jr5A0Z5h3wM4q4OzkrcRZRisMwMRgkIKq98QCbJYNlvW081Xe35bAcFvDZEyZNuaGGELJNM3YkwWfGFOA9F2xswO1fJUCdS09YL_X8KQmFNdTaYXZ3f1L_qM0crtk65iXBkFPr/s640/Chocolate_Ice-Cream%255B1%255D.jpg" width="480" /></a></div><br />
<br />
The lovely and uber talented Nina Timm from <a href="http://www.my-easy-cooking.com/2011/08/problems-with-allergies-leaines-kitchen.html">My Easy Cooking</a> blog asked if I would like my blog to appear on the radio station, <a href="http://www.rsg.co.za/">RSG 100-104fm</a>, during the show where she chats about food bloggers and their blogs - of course I said, "YES PLEASE"!!<br />
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This morning, I had the pleasure of making my chocolate ice cream, which I originally blogged about <a href="http://leaineskitchen.blogspot.com/2010/07/death-by-chocolate-part-2.html">here</a>, 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!<br />
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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.<br />
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As Nina and I also discovered these same ingredients would make a wonderful chocolate sauce or chocolate pudding - your imagination is the limit!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIslSDgfvBCFhMaYaBeqThLdO5DnsF6uexwLjzuBxxB9Uwh7EEaJUQFSSjorTom4e5oj9lNCr1JSXrfqOK2QWhpfgtdzOse4yMk4yvx2Rklem8fyxCFerDg7Esfu2ICF1xIMMCohXq7jhU/s1600/Cooking_with_Leaine_Brebner%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="367" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIslSDgfvBCFhMaYaBeqThLdO5DnsF6uexwLjzuBxxB9Uwh7EEaJUQFSSjorTom4e5oj9lNCr1JSXrfqOK2QWhpfgtdzOse4yMk4yvx2Rklem8fyxCFerDg7Esfu2ICF1xIMMCohXq7jhU/s400/Cooking_with_Leaine_Brebner%255B1%255D.jpg" width="400" /></a></div><b><span style="color: #990000; font-size: large;"><br />
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<div style="color: #990000; text-align: center;"><span style="font-size: x-large;"><b>Coconut Chocolate Ice Cream</b></span></div><div style="text-align: center;">(Makes about half a litre)</div><br />
<div style="color: #990000;"><span style="font-size: large;"><b>Ingredients:</b></span></div>2 Cups Full Fat Coconut Milk <br />
1 Slab Albany Smooth Dark Chocolate<br />
1 - 2 tsp Vanilla Extract or 1 Vanilla Pod with seeds removed and used<br />
1/2 Cup Sugar/ Fructose/ Xylitol (sugar alternatives) <br />
2 tsp Good Quality Cocoa such as NoMU<br />
<br />
Optional Extras: Pecan Nuts/ Walnuts/ Fresh Mint/ Orange Extract or Rind<br />
As a chocolate alternative try using the Woolworths Organic Dark Chocolate and Orange <br />
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<div style="color: #990000;"><span style="font-size: large;"><b>Method:</b></span></div><ul><li>Combine all ingredients in a pot on the stove</li>
<li>Slowly heat, while stirring, until the chocolate has melted</li>
<li>Bring mixture to a gentle boil for about 20 minutes</li>
<li>Add any extras at this point and stir to combine</li>
<li>Transfer to a freezer container</li>
<li>Freeze for a minimum of 2 hours</li>
</ul><br />
<ul></ul><span style="font-size: large;">Tune into <a href="http://www.rsg.co.za/">RSG 100-104fm</a> tomorrow morning, just after 9am, to listen to Nina.</span>Leaine's Kitchenhttp://www.blogger.com/profile/10272351691776632607noreply@blogger.com6tag:blogger.com,1999:blog-6776520519900941954.post-24200940473904616082011-08-29T16:03:00.005+02:002011-09-15T14:16:47.733+02:00Butternut and Mushroom Risotto<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdi2PlNaKo0V0DxL3KoYsPs4u_upEibqg4i04B8Sx9zh2Ut47CWUAEWawWxVmHOIYIKWdCuL3VkCevrp8GxqCB06jtKiE862dLDpQ0ahAwJQr46tkwt4ZRHDNnrFyTjNEDRZX_-WjfbtuW/s1600/Butternut+and+Mushroom+Risotto1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdi2PlNaKo0V0DxL3KoYsPs4u_upEibqg4i04B8Sx9zh2Ut47CWUAEWawWxVmHOIYIKWdCuL3VkCevrp8GxqCB06jtKiE862dLDpQ0ahAwJQr46tkwt4ZRHDNnrFyTjNEDRZX_-WjfbtuW/s640/Butternut+and+Mushroom+Risotto1.jpg" width="548" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
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.<br />
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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 <a href="http://www.neillanthony.com/">Neill Anthony</a>, 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.<br />
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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?? :)<br />
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With the rice sorted, let's move on to the second most important ingredient in a risotto - the stock.<br />
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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. <br />
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YAY for NoMU and their delightful fonds, which come in a variety of flavours; vegetable, chicken, beef and lamb.<br />
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Now that we have two brilliant time savers - let's make this speedy risotto - chop, chop!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvoC6qBvvs4SE78wl68-PJBzz8EmmtfIpEuPZa5oxEDPbexcXn-oZ_i8ogzeO4gLfqGYubWxU7BtHxmZ0ypiMHdAq7pxPoXIA7MTVTh_3kvJxTCabYntfb-51nlZbfsHktmZbTWhK1LZrz/s1600/fonds.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvoC6qBvvs4SE78wl68-PJBzz8EmmtfIpEuPZa5oxEDPbexcXn-oZ_i8ogzeO4gLfqGYubWxU7BtHxmZ0ypiMHdAq7pxPoXIA7MTVTh_3kvJxTCabYntfb-51nlZbfsHktmZbTWhK1LZrz/s640/fonds.png" width="248" /></a></div><div class="separator" style="clear: both; text-align: center;">Taken from website</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #783f04; font-size: large;"><b>Butternut and Mushroom Risotto:</b></span></div><div class="separator" style="clear: both; text-align: left;">(Serves 2 - 4)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #783f04;"><b>Ingredients:</b></span></div><div class="separator" style="clear: both; text-align: left;">250g Arborio Rice</div><div class="separator" style="clear: both; text-align: left;">500g Roughly Diced Butternut</div><div class="separator" style="clear: both; text-align: left;">20ml NoMU Fond (I used Beef)</div><div class="separator" style="clear: both; text-align: left;">250g Sliced Brown Mushrooms</div><div class="separator" style="clear: both; text-align: left;">20g Dried Exotic Mushrooms (I used Chanterelle), Rehydrated with Liquor Reserved</div><div class="separator" style="clear: both; text-align: left;">1 Diced Onion</div><div class="separator" style="clear: both; text-align: left;">4 Tbsp White Wine</div><div class="separator" style="clear: both; text-align: left;">2 - 4 Tbsp Grated Hard Cheese, such as Parmesan</div><div class="separator" style="clear: both; text-align: left;">2 - 3 Tbsp Butter</div><div class="separator" style="clear: both; text-align: left;">Olive Oil for Frying</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"> <span style="color: #783f04;"><b>Method:</b></span></div><ul><li><div class="separator" style="clear: both; text-align: left;">Rehydrate dried mushrooms and reserve the mushroom liquor - should take about 30 minutes</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Boil butternut in enough water to just cover the cubes until broken down and puree-like</div></li>
<li><div class="separator" style="clear: both; text-align: left;">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</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Boil the rice for 7 minutes, drain but don't remove the starch</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Fry onion in olive oil, until translucent</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Add half the sliced mushrooms and the exotic mushrooms and continue frying</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Add the rice and cook for about 2 minutes</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Add the wine and cook until it has evaporated</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Add the stock a ladleful at a time, it should absorb quickly - the rice should take about 10 minutes to cook</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Fry the remaining mushrooms in butter, salt, pepper and garlic (if desired)</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Add to the risotto with the cheese and butter</div></li>
<li><div class="separator" style="clear: both; text-align: left;">You may also like to add some chopped flat leaf parsley</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Serve immediately with a final grating of cheese</div></li>
</ul>Leaine's Kitchenhttp://www.blogger.com/profile/10272351691776632607noreply@blogger.com2tag:blogger.com,1999:blog-6776520519900941954.post-35893532168330105422011-08-02T20:24:00.006+02:002011-08-19T15:14:35.962+02:00Tips for Allergen Free Baking<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMnTRoC1RqbfWTw33KplPEKFJ_q4kfkzHJRy13qOLks6vjqRwxreVmDkMCGZeSHbbLsgZ3B5Veh4hSQ6xBjZPNwVHPB4EZz0Gm2Dr3Y5WT_V46GxlCeKY1BsxpY6lfwikWpaDbc4lPBD0d/s1600/Banana.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div>The top allergens in baking are nuts, milk, gluten and eggs.<span lang="EN-ZA"> </span><br />
<br />
<span lang="EN-ZA">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.</span><br />
<br />
But, here are a few tips when baking without them:<b> </b><br />
<br />
<b>Milk:</b><br />
<br />
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.<br />
<br />
Substitutes are soya milk, rice milk, almond milk and coconut milk. Although, soya is closely linked to nuts.<br />
<br />
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.<span lang="EN"> </span><br />
<br />
<span lang="EN">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.</span><br />
<br />
<span lang="EN">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.</span><br />
<br />
<span lang="EN">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.</span><br />
<br />
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.<span lang="EN"> </span><br />
<br />
<span lang="EN">Applesauce and other fruit purees or jams add body and moisture to batters and can be a healthier alternative to using fats.</span><b><span lang="EN"> </span></b><br />
<br />
<b><span lang="EN">Gluten:</span></b><br />
<br />
<div class="MsoNoSpacing"><span lang="EN"> </span></div><div class="MsoNoSpacing"></div><div class="MsoNoSpacing">Alternatives to wheat include corn, rice, quinoa, amaranth, millet and buckwheat.<span style="color: black;"> </span><br />
<br />
<span style="color: black;">Gluten-free flours are generally light, medium or heavy in texture.</span><br />
<br />
<span style="color: black;">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.</span><br />
<br />
<span style="color: black;">Medium flours are similar to all-purpose flour; these include sorghum and superfine brown rice flour.</span><br />
<br />
<span style="color: black;">Light flours include white rice flour and starches such as tapioca starch, corn starch and potato starch (not potato flour).</span><br />
<br />
<span style="color: black;">A blend of medium and heavy flours combined with some starch to lighten and help bind the batter or dough seems to work best.</span><br />
<br />
<span style="color: black;">Example (</span><span style="color: black;">For breads, muffins, biscuits, cakes and cupcakes):</span><br />
<br />
<span style="color: black;">Combine:</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="color: black;">1 cup </span>sorghum flour<span style="color: black;"></span></div><div class="MsoNoSpacing"><span style="color: black;">1/2 cup millet, almond or buckwheat flour</span></div><div class="MsoNoSpacing"><span style="color: black;">1 cup tapioca, potato or corn starch</span></div><div class="MsoNoSpacing"><span style="color: black;">1 teaspoon xanthan gum</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="color: black;">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.</span><br />
<br />
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.”<b> </b><br />
<br />
<b>Egg:</b><span lang="EN"> </span><br />
<br />
<span lang="EN">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.</span><br />
<br />
<span lang="EN">Generally, the fewer eggs a recipe calls for, the easier they will be to substitute. If a</span> biscuit <span lang="EN">recipe calls for one egg, using an egg substitute will work much better than in a recipe that requires three or four eggs. </span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span lang="EN">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.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span lang="EN">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.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span lang="EN">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.</span></div><div class="MsoNoSpacing"><br />
</div><span lang="EN" style="color: windowtext; text-decoration: none;"></span>Tofu <span lang="EN">can be used in recipes such as quiches as the texture is similar to that of eggs. </span>Use 1/4 cup tofu for every egg replaced and add some extra baking powder.Leaine's Kitchenhttp://www.blogger.com/profile/10272351691776632607noreply@blogger.com3tag:blogger.com,1999:blog-6776520519900941954.post-22140889319585020012011-07-26T15:56:00.008+02:002011-09-15T14:23:23.175+02:00Baked Strawberry Cheesecake (Gluten free)<div style="font-family: inherit;"><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrdpEZm3rKfmiucBItZV5r3YfJ21KDSZjpzYBG9jDgzY1xbICk0DKVp831ALj-h1kuBn8c5wff6XXKeN1HN5V1JEid6_RG72_d26l8IHnCirVblNno6f-_mzS7_OTaAtH91rszGZuuEZeM/s1600/DSC_0063.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHjyLl32wmfWMvfJHDJCoM4DosCP-nlOac4f4hqfjLiuuKUq_RHAoO6L7jEsrX0_b6A8KLegxRNOyYLPXt0AX9l_3UHjLjDR3457T4r7T3DSxyn09Ul6tOXaGQxiyoWt0E5xPTJv84B-aV/s1600/baked+strawb+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHjyLl32wmfWMvfJHDJCoM4DosCP-nlOac4f4hqfjLiuuKUq_RHAoO6L7jEsrX0_b6A8KLegxRNOyYLPXt0AX9l_3UHjLjDR3457T4r7T3DSxyn09Ul6tOXaGQxiyoWt0E5xPTJv84B-aV/s640/baked+strawb+2.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
<span style="font-size: small;">Two words that make me very happy - cheese and cake... They make you happy too, don't they? Huh? Huh?</span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: small;">(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.) </span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">Time for cheese and cake, I'd say!</span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: small;">Keeping with the theme of gluten free cheesecakes, I wanted to make something extra special.</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">The special ingredient I decided to use in the base of my cheesecake was <a href="http://www.nomu.co.za/products/rubs/sweet-rub">Nomu</a>'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.</span></div><div style="font-family: inherit;"><br />
</div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh25vSGdYPwCX8tGK4IPrfap76nF5Zd9VXpI22hOb1VdVQzCRYZatrDiwkzDB3FvrNYCtnIZcVh-JkFLLLTCNJW5rY5L1SfRPufkWZx1G1lJYwXcfhpSh4NoxLLHP_iCHq9DFJSFnz_PnWf/s1600/sweet+rub.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh25vSGdYPwCX8tGK4IPrfap76nF5Zd9VXpI22hOb1VdVQzCRYZatrDiwkzDB3FvrNYCtnIZcVh-JkFLLLTCNJW5rY5L1SfRPufkWZx1G1lJYwXcfhpSh4NoxLLHP_iCHq9DFJSFnz_PnWf/s320/sweet+rub.jpg" width="320" /></a></span></div><div style="font-family: inherit; text-align: center;"><span style="font-size: small;">Pic taken from website</span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: small;"><b>Cue "<i>The Great Sweet Rub Run</i>." </b></span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: small;"><b>ACT 1</b></span></div><div style="font-family: inherit;"><span style="font-size: small;"><b>SCENE 1</b></span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: small;">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.</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">Pan across to Woolworths. </span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: small;">Leaine begins to panic slightly as she asks if they stock the Nomu sweet rub, only to be told that they do not.</span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: small;">Leaine gets into her car and thinks of the next stop - being new to Cape Town only increases the challenge.</span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: small;">Fade to black.</span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: small;"><b>SCENE 2</b></span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: small;">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. </span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">Close up of Leaine's face as the thoughts start racing through her head.</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">Fade to black.</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;"><b>SCENE 3</b></span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">Close up of Leaine's hands and phone.</span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: small;">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." </span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">Close up of Leaine doing a happy dance.</span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: small;">Fade to black.</span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: small;"><b>SCENE 4 </b></span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"></div><div style="font-family: inherit;"><span style="font-size: small;">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. </span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: small;">We have a winner - Giovanni's is a life saver - the precious sweet rub is in stock.</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">The relief is painted all over Leaine's face.</span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: small;">Fade to black.</span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: small;"><b>SCENE 5 </b></span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">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.</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">The cheesecake works out amazingly well.</span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: small;">Everyone claps and cheers.</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;"><b>THE END</b></span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;"><span style="font-size: large;"><b><span style="color: #660000;">Baked Strawberry Cheesecake</span></b></span></span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: small;"></span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="color: #660000; font-size: small;"><b>Ingredients:</b></span><br />
<br />
<span style="color: #660000; font-size: small;"><b>Crust:</b></span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;">125mls (1/2 cup) melted butter</span><br />
<span style="font-size: small;">200g ground almonds (for added texture use 100g ground and 100g crushed)</span><br />
<span style="font-size: small;">2tbs Nomu Sweet Rub</span></div><span style="font-size: small;"><span style="font-family: inherit;"></span></span><br />
<div class="MsoNoSpacing" style="font-family: inherit;"><br />
<span style="color: #660000; font-size: small;"><b>Filling:</b></span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;">4 large eggs</span><br />
<span style="font-size: small;">1 cup fructose/ sugar</span><br />
<span style="font-size: small;">75mls (5tbs) lemon juice</span><br />
<span style="font-size: small;">Zest of 1 lemon (optional)</span><br />
<span style="font-size: small;">3 x 250g tubs of smooth cottage cheese</span><br />
<span style="font-size: small;">250mls (1 cup) cream</span><br />
<span style="font-size: small;">125mls (1/2 cup) Glutagon cake flour</span><br />
<span style="font-size: small;">1tsp Nomu vanilla extract</span></div><span style="font-size: small;"><span style="font-family: inherit;"></span></span><br />
<div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="color: #660000; font-size: small;"><b>Method:</b></span></div><div style="font-family: inherit;"><span style="font-size: small;">P</span><span style="font-size: small;"><span lang="EN-ZA">reheat the oven to 180 °C</span><span lang="EN-ZA"> </span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><span lang="EN-ZA">Grease a round 23 cm loose-bottom cake tin with a little of the melted butter</span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><span lang="EN-ZA">Mix the remaining butter with the ground almonds and press the mixture onto the bottom of the cake tin</span><span lang="EN-ZA"> </span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><span lang="EN-ZA">Whisk together the eggs and sugar for about 10 minutes or until pale yellow</span><span lang="EN-ZA"> </span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><span lang="EN-ZA">Add the lemon juice while beating</span><span lang="EN-ZA"> </span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><span lang="EN-ZA">Stir in the cottage cheese, cream, lemon zest and flour and mix well</span><span lang="EN-ZA"> </span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><span lang="EN-ZA">Pour the mixture into the prepared tin and bake for 10 minutes</span><span lang="EN-ZA"> </span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><span lang="EN-ZA">Reduce the temperature to 140 °C and bake for 1 hour or until the filling has set</span><span lang="EN-ZA"> </span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><span lang="EN-ZA">Switch off the oven and leave the cheesecake to cool in the oven</span></span></div><div style="font-family: inherit;"><br />
</div><span style="font-size: small;"><span lang="EN-ZA" style="color: #660000;"><b>Strawberry Compote:</b></span></span><br />
<br />
<span style="font-size: small;"><span lang="EN-ZA" style="color: #660000;"><b>Ingredients:</b></span></span><br />
<span style="font-size: small;"><span lang="EN-ZA">250g strawberries, chopped </span></span><br />
<span style="font-size: small;"><span lang="EN-ZA">2tbs Verlaque Honey Infused Balsamic Reduction (Wild Flower Honey and Rooibos)</span></span><br />
<span style="font-size: small;"><span lang="EN-ZA">2tbs fructose/ sugar</span></span><br />
<span style="font-size: small;"><span lang="EN-ZA">1/4tsp Nomu vanilla extract</span></span><br />
<span style="font-size: small;"><span lang="EN-ZA"><br />
</span></span><br />
<span style="font-size: small;"><span lang="EN-ZA" style="color: #660000;"><b>Method:</b></span></span><br />
<span style="font-size: small;"><span lang="EN-ZA">Add all ingredients to a pan and cook until the strawberries have softened and become jam-like</span></span><br />
<span style="font-size: small;"><span lang="EN-ZA">Allow to cool and spread over the cheesecake</span></span><br />
<br />
<br />
<ul style="font-family: inherit;"></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5pJDFO4_SQUt_E_hoeyejlW3mJSztVvzqFFyZUW5YNFtdtXfdJyNEmIC8dGp4jIDsKbQVftCTiwdSr6ge86Bp88Stm5Lcd52_oSOS-q8lkQPQjsqz_43i_kg4cvqD8BuhM6WLLJdqLgjm/s1600/baked+cheese-strawb1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="531" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5pJDFO4_SQUt_E_hoeyejlW3mJSztVvzqFFyZUW5YNFtdtXfdJyNEmIC8dGp4jIDsKbQVftCTiwdSr6ge86Bp88Stm5Lcd52_oSOS-q8lkQPQjsqz_43i_kg4cvqD8BuhM6WLLJdqLgjm/s640/baked+cheese-strawb1.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEeBQ7Jj9F-A2ieZnZzI1-VJC3xuzdJ7wwyMlEeYhF7CjCl3cEYRVkXXhh4hYR5ZNrhsSGFOl4rf8NFKGTw6xgRP2LWSoE-J7F01fc0-isLnfEpda-42_fKDpsoTHeZE4hDWDvNrHGQ3wr/s1600/baked+cheese-strawb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>Leaine's Kitchenhttp://www.blogger.com/profile/10272351691776632607noreply@blogger.com7tag:blogger.com,1999:blog-6776520519900941954.post-85193998667474433512011-07-05T13:50:00.002+02:002011-08-29T16:06:25.581+02:00Lemon and Honey Fridge Cheesecake (Gluten Free)<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhclI_zRiO9tW4oncVno8Ra2ZxNlVaQqRdjpYeW-iwcsOdFEbjx-KRUWprNOW-4tA8gn08oLHEBgHo14h7hxhxuHN6Whw6zk1z9zvwF1ZFXxlblQxnXw-D-c_pE6KqT0-UYCj0z99U7fTdx/s1600/Cheesecake%252Bpic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhclI_zRiO9tW4oncVno8Ra2ZxNlVaQqRdjpYeW-iwcsOdFEbjx-KRUWprNOW-4tA8gn08oLHEBgHo14h7hxhxuHN6Whw6zk1z9zvwF1ZFXxlblQxnXw-D-c_pE6KqT0-UYCj0z99U7fTdx/s640/Cheesecake%252Bpic.jpg" width="640" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIwuKzTDGA9uhBaglOPsP5zlf6zMDa2KLXhGkEheog8SZd3s8uqQEFTQ6z75fCqWzr4IA5X6k6lvUgHn0ecImErWnKVKxA2yyndhR2pLYtrLwK-m0XTsmSHsKB5q_sLk7Pie70E3eUkCvC/s1600/Cheesecake+pic.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
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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, <a href="http://www.neillanthony.com/">Neill Anthony</a>.<br />
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Together, we came up with this little masterpiece and it tasted pretty damn awesome, if I do say so myself!! :)<br />
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<div class="MsoNoSpacing" style="color: #bf9000;"><b><span style="font-size: large;">Lemon and Honey Fridge Cheesecake (Gluten Free):</span></b></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing" style="color: #bf9000;"><b>Ingredients:</b></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing" style="color: #bf9000;"><b>Crust: </b></div><div class="MsoNoSpacing">125mls (1/2 cup) melted butter</div><div class="MsoNoSpacing">200g ground almonds</div><div class="MsoNoSpacing"><br />
</div><b></b><br />
<div class="MsoNoSpacing" style="color: #bf9000;"><b>Filling:</b></div><div class="MsoNoSpacing">2 x 250g tubs smooth cream cheese</div><div class="MsoNoSpacing">200mls honey</div><div class="MsoNoSpacing">Zest of 1 lemon</div><div class="MsoNoSpacing">Juice of half a lemon</div><div class="MsoNoSpacing">250mls cream</div><div class="MsoNoSpacing">5 leaves of gelatine soaked in cold water</div><div class="MsoNoSpacing">50g fructose</div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing" style="color: #bf9000;"><b>Method:</b></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing">Toast ground almonds in a dry pan on the stove until golden</div><div class="MsoNoSpacing">Add the melted butter to the ground almonds and press the mixture onto the bottom of a loose-bottom cake tin</div><div class="MsoNoSpacing">Place the tin in the fridge to allow the base to set while you prepare the filling</div><div class="MsoNoSpacing">Combine cream cheese, 100mls honey, lemon juice and lemon zest</div><div class="MsoNoSpacing">Whisk 200mls cream to soft peak state and fold into the cream cheese mixture</div><div class="MsoNoSpacing">Heat the remaining honey and fructose on the stove for about 10 minutes until it becomes almost caramel-like</div><div class="MsoNoSpacing">Cool down the honey a bit with the remaining cream and briskly mix in the squeezed out gelatine</div><div class="MsoNoSpacing">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</div><div class="MsoNoSpacing">Pour the mixture into the cake tin and allow to set for a minimum of 4 hours in the fridge</div><div class="MsoNoSpacing">Serve with a drizzle of honey and a grating of lemon zest</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgRFHm9rpdJP5z9IAHSCgkg98EohNkz-AoBg8vbAIduJDIQV5TNV1qpRvzmRZvFajidJYLfhBmMirE9S8qjdzHPgYUMZyDYdOnabeCq53sPAKWWvr-EkOwI42wu-AaUuJpWTUcLXfeXdMe/s1600/cheesecake+large.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgRFHm9rpdJP5z9IAHSCgkg98EohNkz-AoBg8vbAIduJDIQV5TNV1qpRvzmRZvFajidJYLfhBmMirE9S8qjdzHPgYUMZyDYdOnabeCq53sPAKWWvr-EkOwI42wu-AaUuJpWTUcLXfeXdMe/s640/cheesecake+large.jpg" width="640" /></a></div>Leaine's Kitchenhttp://www.blogger.com/profile/10272351691776632607noreply@blogger.com2tag:blogger.com,1999:blog-6776520519900941954.post-64814617157012880032011-06-29T10:05:00.002+02:002011-08-29T16:07:19.933+02:00Apple and Almond Cake (Vegan and Gluten Free)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzCZaW8LsD7LFwQFTTTVtYp2peHqht9WgNJllEZaVrUy8yAKz-xWsommKCvBUZN9Yk99kCAI1Rrt4LAaxz83MS0tilEebZ4A3fSV9bQX-DvLI_gioU57RgId9eFjf1yR1PoE3ZAS8Ic_VE/s1600/apple+and+almond+cake.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjKNwigNWwN6tYfpuHrmJgLPd8qaYSlLLm5ss3RcPi1Stbr389h9umKuoof_PFuFEmx2W7CY0lP5Cd54fmX2TMcc1ugfQybKFE7kAXBni99Vq5HXLz9s-mRaGA60sbEzbDsXhwpsyro-1p/s1600/apple%252Band%252Balmond%252Bcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjKNwigNWwN6tYfpuHrmJgLPd8qaYSlLLm5ss3RcPi1Stbr389h9umKuoof_PFuFEmx2W7CY0lP5Cd54fmX2TMcc1ugfQybKFE7kAXBni99Vq5HXLz9s-mRaGA60sbEzbDsXhwpsyro-1p/s640/apple%252Band%252Balmond%252Bcake.jpg" width="640" /></a></div><br />
When I first read that the amazing Nina from <a href="http://www.my-easy-cooking.com/2011/06/have-apple-affection-for-our-monthly.html">My Easy Cooking</a> was hosting a <a href="http://www.whatsforlunchhoney.net/2006/04/my-monthly-mingle.html">Monthly Mingle</a> and her chosen theme was Apple Affection, I knew I had to take part and I knew exactly what I was going to make <br />
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<div style="text-align: center;">an <span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"><span style="color: #b45f06;">Apple and Almond Cake</span><span style="font-family: inherit; font-size: small;">!!</span></span></div><br />
<span style="font-family: inherit;">I found this super simple recipe on <a href="http://whatkimate.co.nz/2008/07/07/spiced-apple-and-almond-cake-vegan/">What Kim Ate (and Grew)</a>'s blog.</span><br />
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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 <a href="http://leaineskitchen.blogspot.com/2011/06/gooey-chocolate-brownies.html">gooey chocolate brownies</a> that I blogged about at the beginning of the month.<br />
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My perfect winter Sunday lunch would consist of <a href="http://leaineskitchen.blogspot.com/2011/06/boeuf-bourguignon-and-wonderbag.html">Beef Bourguignon</a> and this Apple and Almond cake. <br />
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What utter, indulgent bliss :)<br />
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<div style="color: #b45f06; font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">Apple and Almond Cake:</span></div>(makes 1 standard size cake)<br />
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Ingredients:<br />
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<ul><li>4 cups peeled, cored, and coarsely chopped Golden Delicious apples (about 4 medium)</li>
<li>1 3/4 cups sugar (or fructose)</li>
<li>1/2 - 1 tsp chopped dried lemon peel</li>
<li>1/2 cup canola or other mild vegetable oil</li>
<li>1/2 cup cup red currant jam, at room temperature (I used St. Dalfour Red Raspberry Jam)</li>
<li>1/2 tsp pure vanilla extract</li>
<li>1/2 tsp almond extract</li>
<li>2 cups all-purpose flour (I used Glutagon cake flour)</li>
<li>2 tsp baking soda (I used 1 tsp baking powder and 1 tsp bicarb of soda)</li>
<li>1 tsp ground cinnamon</li>
<li>1/2 teaspoon nutmeg (I used all spice)</li>
<li>1/2 teaspoon salt</li>
<li>1 cup chopped blanched almonds (I used half cup chopped almonds and half cup ground almonds)</li>
<li>Icing sugar (optional)</li>
</ul><br />
Method:<br />
<br />
<ol><li>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.</li>
<li>Add the oil, jam, vanilla extract, and almond extract to the apple mixture; stir until the jam is well dissolved.</li>
<li>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.</li>
<li>Let the cake cool in the pan on a wire rack. When completely cooled, sprinkle with confectioners’ sugar, if desired. </li>
</ol>Advance Preparation<br />
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The completely cooled cake can be covered with foil and stored at room temperature for up to two days.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMscPyPGOb4s1AUJZm8PmHV3V4FgGteym2apsWh0v71RKr9SUcTBmbStiSypFQ95WbWXdkMHH4ycRe988iseQ9fibL-U1LxbelWQcKS8o6XM19HjHQBlU8AKDrIXrv8x1AVtHv-IcXDB8w/s1600/apple+and+almond+cake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMscPyPGOb4s1AUJZm8PmHV3V4FgGteym2apsWh0v71RKr9SUcTBmbStiSypFQ95WbWXdkMHH4ycRe988iseQ9fibL-U1LxbelWQcKS8o6XM19HjHQBlU8AKDrIXrv8x1AVtHv-IcXDB8w/s640/apple+and+almond+cake3.jpg" width="640" /></a></div>Leaine's Kitchenhttp://www.blogger.com/profile/10272351691776632607noreply@blogger.com1tag:blogger.com,1999:blog-6776520519900941954.post-64632738532425634362011-06-28T13:06:00.005+02:002011-08-29T16:08:23.116+02:00Boeuf Bourguignon and The Wonderbag<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYGywWvsMFUHa-Fk8_yMqDaNvl66zOAGBPfGFtRhgWHuFRbUsbOfEBJNVdyRlMMh_rLZjaFhlq9qShsnCQXvYr9-pq5qvUjS4mwnqI-3p4vqqbjxClpvuf5SKmt04bFTVkTabCOxrkkpKu/s1600/boeuf%252Bbourguignon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYGywWvsMFUHa-Fk8_yMqDaNvl66zOAGBPfGFtRhgWHuFRbUsbOfEBJNVdyRlMMh_rLZjaFhlq9qShsnCQXvYr9-pq5qvUjS4mwnqI-3p4vqqbjxClpvuf5SKmt04bFTVkTabCOxrkkpKu/s640/boeuf%252Bbourguignon.jpg" width="640" /></a></div><div style="text-align: justify;"> </div><div style="text-align: justify;">Julia Child described it as "certainly one of the most delicious beef dishes concocted by man." </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">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??</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">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...</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">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.</div><br />
Boeuf Bourgignon sums up winter in one dish.<br />
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A few weeks ago, I was approached by a company called Natural Balance to review their product <a href="http://www.naturalbalancesa.com/"><i>The Wonderbag</i></a><i>,</i> 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. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOGE8O7he_ue7FFtYq5WSh_MurFJi9Tp1rxfFgv5Re_L72kf9eaCieRDrl1Qvrpa3IObgUOwMp6xJvA_n6adR1tYEnb6j0G-hpJjoM3EH7xNA-zRNr_b2sdRFFnJyt-gC0VdZIyNOm8P1F/s1600/wonderbag+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOGE8O7he_ue7FFtYq5WSh_MurFJi9Tp1rxfFgv5Re_L72kf9eaCieRDrl1Qvrpa3IObgUOwMp6xJvA_n6adR1tYEnb6j0G-hpJjoM3EH7xNA-zRNr_b2sdRFFnJyt-gC0VdZIyNOm8P1F/s320/wonderbag+2.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZTHGrWTKwxlPRONwfG34vWQ_mfqwb_Ob9jMOnfYU3SNiMk7BRA5C3r_yZa-fFJdG79-8fTXTMFpsrqQ0F6esap_BJvlB1SZ66I69ya_undCmrgAOHJcfyW4M_j1Y2DhdcEbfOPosuwDZs/s1600/wonderbag.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZTHGrWTKwxlPRONwfG34vWQ_mfqwb_Ob9jMOnfYU3SNiMk7BRA5C3r_yZa-fFJdG79-8fTXTMFpsrqQ0F6esap_BJvlB1SZ66I69ya_undCmrgAOHJcfyW4M_j1Y2DhdcEbfOPosuwDZs/s320/wonderbag.jpg" width="320" /></a></div><br />
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!!<br />
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Boy, was I impressed, The Wonderbag really works, hence the name - it is a wonder!<br />
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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.) <br />
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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.<br />
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By using a Wonderbag two to three times a week you can save: <br />
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•1.6 litres of paraffin a week <br />
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•13kWh of electricity a week <br />
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•500 kg of carbon per year<br />
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To find out more about this product, please visit their websites: <a href="http://www.naturalbalancesa.com/">Natural Balance</a> and <a href="http://www.goedgedacht.org.za/index.php?option=com_content&task=view&id=54&Itemid=172">Goedgedacht</a>.<br />
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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.<br />
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*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.<br />
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The recipe I used is from <a href="http://simplyrecipes.com/recipes/boeuf_bourguignon/">Simply Recipes</a> and is based on Julia Child's recipe.<br />
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<b><span style="font-size: large;">Boeuf Bourguignon</span></b><br />
(Serves 6 to 8)<br />
<br />
Ingredients:<br />
<br />
<ul><li>170g bacon (I used 2 deboned pork rashers)</li>
<li>2 - 3 Tbsp olive oil (if required)</li>
<li>1.8kgs beef cubes (I used goulash), patted dry with paper towels</li>
<li>Salt and freshly ground black pepper</li>
<li>2 cups sliced onions</li>
<li>1 cup sliced carrots</li>
<li>1 bottle of red wine (pinot noir, shiraz)*</li>
<li>2 cups beef stock (I used Nomu)</li>
<li>1 cup chopped tomatoes, fresh or tanned (I used 2 Tbsp tomato paste)</li>
<li>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)</li>
<li> 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)</li>
<li>24 pearl onions</li>
<li>Chicken stock or water</li>
<li>Butter/ margarine</li>
<li>680g button or porcini mushrooms</li>
</ul>*Contains yeast<br />
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Method:<br />
<br />
<ol><li>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.</li>
<li>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.</li>
<li>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.</li>
<li>Remove all but a little fat from the frying pan, add the sliced vegetables and brown them, and add to the meat. </li>
<li>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. </li>
<li>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)</li>
<li>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.</li>
<li>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.</li>
<li>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.</li>
<li>Traditionally served with boiled baby potatoes, but can be served with rice or mash too</li>
</ol>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).<br />
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Now, I see what the fuss is all about, Julia!! I am officially a self-cook Boeuf Bourguignon fan... for life.<br />
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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!! <br />
<br />
Please cook this for the special people in your life; I can guarantee that they will love you forever :)Leaine's Kitchenhttp://www.blogger.com/profile/10272351691776632607noreply@blogger.com4tag:blogger.com,1999:blog-6776520519900941954.post-7292192489226252462011-06-13T12:46:00.001+02:002011-08-29T16:09:23.904+02:00Gooey Chocolate Brownies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyYrYxEdY21xLp7uuAtfnC_JYo8wH0jZeHCv10aKIb0bicdQ2nRCJW4hcGmLUYSNk2fYbIJ272VuS2DfgPUqdxOJ_duAMl7MBz77PbGTdanDScSfrkMf7hxSFeWaPBeH5KSXEbqiM-2wel/s1600/DSC_0022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyYrYxEdY21xLp7uuAtfnC_JYo8wH0jZeHCv10aKIb0bicdQ2nRCJW4hcGmLUYSNk2fYbIJ272VuS2DfgPUqdxOJ_duAMl7MBz77PbGTdanDScSfrkMf7hxSFeWaPBeH5KSXEbqiM-2wel/s640/DSC_0022.JPG" t8="true" width="640" /></a></div><br />
<span style="font-size: large;"><em><strong>The Craving:</strong></em></span> Brownies, warm out of the oven, dripping with gooey chocolate and studded with walnut pieces<br />
<strong><em><span style="font-size: large;">The Challenge:</span></em></strong> To make said brownies free from gluten, dairy and eggs<br />
<strong><em><span style="font-size: large;">The Answer:</span></em></strong> Cookbook "Vegan Cupcakes Take Over The World" by Isa Chandra Moskowitz & Terry Hope Romero<br />
<br />
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.<br />
<br />
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. <br />
<br />
{I was seriously beginning to think there was something wrong with me!} <br />
<br />
Until...<br />
<br />
<strong><em>THE CRAVING </em></strong>hit me, <strong>BAM</strong>, right in the taste buds!<br />
<br />
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 <strong>NOW!</strong><br />
<br />
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 <strong><em>EVER!</em></strong><br />
<br />
<strong><em>TOOOCCCKKKK... </em></strong>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!<br />
<br />
Victory... <strong><em>"Brooklyn Brownie Cupcakes"</em></strong><br />
<br />
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.<br />
<br />
Now, breathless and drooling slightly at the thought of the brownie that was within my grasp at last, I started to make the batter:<br />
<br />
*Calming breaths everyone*<br />
<br />
<strong><em>INGREDIENTS:</em></strong><br />
<br />
<strong><em>(Makes about 10 - 12 brownies or 15 cupcakes)</em></strong><br />
<br />
2/3 cup semisweet chocolate chips (I used Lindt Piccoli Couverture 70% dark chocolate discs)*<br />
1/4 cup soya yoghurt (I used the chunky cherry soya yoghurt from Woolies)<br />
1/2 cup black cherry preserve (I used Morello cherry jam)<br />
1/2 cup soya milk<br />
3/4 cup granulated sugar <br />
1/2 cup canola oil<br />
1 teaspoon vanilla extract<br />
1/2 teaspoon almond extract<br />
2 tablespoons bourbon or any whiskey<br />
1 cup plus 2 tablespoons all-purpose flour (I used Glutagon Cake Flour)<br />
1/4 cup cocoa powder<br />
1 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1/4 teaspoon salt<br />
1/4 cup chopped walnuts <br />
<br />
<em>*May contain small traces of gluten and dairy</em><br />
<br />
<strong><em>DIRECTIONS:</em></strong><br />
<ol><li>Preheat oven to 180 degrees Celsius</li>
<li>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)</li>
<li><em>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</em></li>
<li>Mix the yoghurt, jam, soya milk, sugar, oil, vanilla, almond extract and whiskey in a large bowl</li>
<li>Sift in the flour, cocoa, baking powder, baking soda and salt</li>
<li>Mix thoroughly - I just used a spatula</li>
<li>Pour in the Lindt discs and crumble in some walnut pieces</li>
<li>Mix again, but do not over mix</li>
<li>Pour into the loaf tin</li>
<li>Bake for about 25 - 30 minutes</li>
<li>Tip out of the tin and allow to cool on a wire rack before cutting into squares</li>
</ol><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYJk_ejB8sKfLVc0UUXEHnxC_DUNaWlx3J5hwiZXdFAZia5PrrJCkZZFNS7To1xFJpflA6JwPQKFO3zGLwAFO1VtpvIc5ZMOeL_zexyN9LIxScFncfMPj_dSjhSDDqWs8Au0O2E66zo1q_/s1600/DSC_0033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYJk_ejB8sKfLVc0UUXEHnxC_DUNaWlx3J5hwiZXdFAZia5PrrJCkZZFNS7To1xFJpflA6JwPQKFO3zGLwAFO1VtpvIc5ZMOeL_zexyN9LIxScFncfMPj_dSjhSDDqWs8Au0O2E66zo1q_/s640/DSC_0033.JPG" t8="true" width="640" /></a></div><br />
<span style="font-size: large;"><em><strong>THE RESULT: </strong></em></span><span style="font-size: small;">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!</span>Leaine's Kitchenhttp://www.blogger.com/profile/10272351691776632607noreply@blogger.com5tag:blogger.com,1999:blog-6776520519900941954.post-81954824007902179782011-06-08T08:57:00.001+02:002011-06-08T09:03:29.717+02:00Review: The Roundhouse<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKhl2HCjFZsaBr-apRP2AAquuNqalfNyoNfKjJsvwmcZK0bFk527b7a1w1jHpZg1pZLi-QIa45lTV-OwM_gRL4m8BLE0M11k9DqoeJatGUYmPdtGzZ8fqNgxddFrk_M04aR2-j6A83mXVZ/s1600/Roundhouse+logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKhl2HCjFZsaBr-apRP2AAquuNqalfNyoNfKjJsvwmcZK0bFk527b7a1w1jHpZg1pZLi-QIa45lTV-OwM_gRL4m8BLE0M11k9DqoeJatGUYmPdtGzZ8fqNgxddFrk_M04aR2-j6A83mXVZ/s1600/Roundhouse+logo.jpg" t8="true" /></a></div><br />
When the weather is miserable there is nothing better to do than eat! And this is exactly what we did last Sunday.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LZkkdPONK_U58OlFbwoJ1Xucd-jcqpWYUlaTLqi_bq9jxgYbu5cr14bL7o2jjmabTh7O2akgjlgHTsrDhnnRKrNSg-MpUJG1gduZSU9kfPEzRscUMxFyYJ1D_8CUw-LkYAFMZMgkFhLJ/s1600/Choc+Fondant.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LZkkdPONK_U58OlFbwoJ1Xucd-jcqpWYUlaTLqi_bq9jxgYbu5cr14bL7o2jjmabTh7O2akgjlgHTsrDhnnRKrNSg-MpUJG1gduZSU9kfPEzRscUMxFyYJ1D_8CUw-LkYAFMZMgkFhLJ/s320/Choc+Fondant.jpg" t8="true" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>Felchin Chocolate Fondant with Seville Orange Ice Cream and Creme Anglaise</em></div><div class="separator" style="clear: both; text-align: center;"><em>(The Creme Anglaise is ceremoniously poured at the table by the waiter)</em></div><br />
The road to <a href="http://www.theroundhouserestaurant.com/">The Roundhouse</a> 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. <br />
<br />
I was in awe as history seemed to unfold before my mind's eye.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX1gluIYhrt0sdfUtUEyE-aLevLzixLYHHQO7QcSPlqXz__QbCEtOUtMlY-Og1kaAEN6ZKZtNp8L0A6nuUnyvNqkguaK7RhXClxAu-RtLX7jABjs0mTBVgl6rUhbP6SrCDdgMNn3tkdRXu/s1600/roundhouse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX1gluIYhrt0sdfUtUEyE-aLevLzixLYHHQO7QcSPlqXz__QbCEtOUtMlY-Og1kaAEN6ZKZtNp8L0A6nuUnyvNqkguaK7RhXClxAu-RtLX7jABjs0mTBVgl6rUhbP6SrCDdgMNn3tkdRXu/s1600/roundhouse.jpg" t8="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>Then</em></div><div class="separator" style="clear: both; text-align: center;"><em>(Taken from the web)</em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizqcfSeRZXf8RhTZ4GJNscsOfGeu5sVTPK_h2CKkgGFwVAddH5KlkBQdTDk68RSogXD-1JI0PnBNoGVuDeMLfjy_QUlMqc5v-PRq0-tHyPRiOgcNxxsU7NGy7KWJMwdUxz1V8L6xDosihR/s1600/roundhouse+now.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizqcfSeRZXf8RhTZ4GJNscsOfGeu5sVTPK_h2CKkgGFwVAddH5KlkBQdTDk68RSogXD-1JI0PnBNoGVuDeMLfjy_QUlMqc5v-PRq0-tHyPRiOgcNxxsU7NGy7KWJMwdUxz1V8L6xDosihR/s1600/roundhouse+now.jpg" t8="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>Now</em></div><div class="separator" style="clear: both; text-align: center;"><em>(Taken from the web)</em></div><br />
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.<br />
<br />
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).<br />
<br />
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.<br />
<br />
<div style="text-align: center;">Menu R180 or Menu with Pairing R345.</div><br />
Most of us opted for the recommendations:<br />
<br />
STARTER: Lezena Free Range Chicken Terrine and Parfait with Nasturtium Berry Tapenade, Eve Figs and Pine<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI4pUhAf75GSswf53JdSGHxmRwel6qFgjh0gv4K7VS7JyXiJmkjz6EwhTCijQj1xjZ_aTtp4JlEGf48GJzy9wMTlt8YFczmzFM9sH5q-UHkXkKdAvcgifgg-tNZsMgfrOIlw7NtXDdMT0g/s1600/Terrine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI4pUhAf75GSswf53JdSGHxmRwel6qFgjh0gv4K7VS7JyXiJmkjz6EwhTCijQj1xjZ_aTtp4JlEGf48GJzy9wMTlt8YFczmzFM9sH5q-UHkXkKdAvcgifgg-tNZsMgfrOIlw7NtXDdMT0g/s320/Terrine.jpg" t8="true" width="320" /></a></div><br />
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.<br />
<br />
MAIN: 24 Hour Lamb Shoulder with Charred Aubergine, Radish and Fennel<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbv-dC7zPGwHJnyGGIX_bxlWDktlzgSvBizI80RK5ejOoqnhWKyplj7JcEwWoFdIpAhtWnfCJ1AJM75C-y0OlDiIZmK8lQD8Uqm3ubILjzs23f38bAu2EUpdiNhnog-DccXQYr2-OFPjOw/s1600/Lamb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbv-dC7zPGwHJnyGGIX_bxlWDktlzgSvBizI80RK5ejOoqnhWKyplj7JcEwWoFdIpAhtWnfCJ1AJM75C-y0OlDiIZmK8lQD8Uqm3ubILjzs23f38bAu2EUpdiNhnog-DccXQYr2-OFPjOw/s320/Lamb.jpg" t8="true" width="320" /></a></div><br />
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.<br />
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DESSERT: Almond Frangipane with Vanilla Creme, Marzipan and Chocolate Croquant<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidEXPVPjx8ethP-BRwyJR7T-xcmovxOxoxS8bUytGiZfnpMV6AFo67DIZEsoRBbv_LXHgZ_Rv8kCJ3u3YczuOG4GlUSM6Pzt0O_QWFve6eEpz7knkrj6zyvicUcWHBYxavsTBiOUQBu7sa/s1600/Frangipane.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidEXPVPjx8ethP-BRwyJR7T-xcmovxOxoxS8bUytGiZfnpMV6AFo67DIZEsoRBbv_LXHgZ_Rv8kCJ3u3YczuOG4GlUSM6Pzt0O_QWFve6eEpz7knkrj6zyvicUcWHBYxavsTBiOUQBu7sa/s320/Frangipane.jpg" t8="true" width="320" /></a></div><br />
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.<br />
<br />
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.<br />
<br />
<div style="text-align: center;">If this is what it feels like to be royalty, bring it on! </div><div style="text-align: center;">...<br />
Prince Harry, where are you? ;-)</div>Leaine's Kitchenhttp://www.blogger.com/profile/10272351691776632607noreply@blogger.com0tag:blogger.com,1999:blog-6776520519900941954.post-69164434939256165532011-05-31T15:29:00.000+02:002011-05-31T15:29:33.865+02:00Mother's Day Picnic @ Groot Constantia (Jonkershuis)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUahyGRz81H-WL4b4-z0j4zwBQ_M2lsWjSj2z8SitsfDxSU4jLGrsu6Lssq3fFKwWxWFPLQg-dc-yoyoHyO_thVwtCI1bv-lix7hxWWyVJTjvyRLjDzOl2ZildrAsxxUYxfZPDRalf3ReK/s1600/Picnic+Day.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUahyGRz81H-WL4b4-z0j4zwBQ_M2lsWjSj2z8SitsfDxSU4jLGrsu6Lssq3fFKwWxWFPLQg-dc-yoyoHyO_thVwtCI1bv-lix7hxWWyVJTjvyRLjDzOl2ZildrAsxxUYxfZPDRalf3ReK/s320/Picnic+Day.jpg" width="320" /></a></div><br />
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).<br />
<br />
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. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjccSAsg65xFEmBeVRFmb7-KgiYsJSSHG-4MKUBy942_jHTQ_jXepuOgIlj9OliqRHxKsKuXaLcIogVedv6Y9QoVEB3qvu43l0vLBlQZ6pFyoybQ1mzr1gv8CeBM8Knd396Og84FuGIVKOX/s1600/Groot+Constantia+view.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjccSAsg65xFEmBeVRFmb7-KgiYsJSSHG-4MKUBy942_jHTQ_jXepuOgIlj9OliqRHxKsKuXaLcIogVedv6Y9QoVEB3qvu43l0vLBlQZ6pFyoybQ1mzr1gv8CeBM8Knd396Og84FuGIVKOX/s320/Groot+Constantia+view.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.jonkershuisconstantia.co.za/index.php?id=8">Jonkershuis</a> 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. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I LOVE Picnics.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">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!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">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.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">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??) </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiAdUIGGAxOjIdmpxus8tkCgkvmIk2hZwIkR33p0NjHU3XB790ODeyMn7igllX7tx_qL5_ycktrZ_pZEqm8tBUVEPyzxidP4rEj-THFwMZ5L0SGnUs5b1seCQ4z6Wq_H2CHVu-BgJ7ymgn/s1600/quiche.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiAdUIGGAxOjIdmpxus8tkCgkvmIk2hZwIkR33p0NjHU3XB790ODeyMn7igllX7tx_qL5_ycktrZ_pZEqm8tBUVEPyzxidP4rEj-THFwMZ5L0SGnUs5b1seCQ4z6Wq_H2CHVu-BgJ7ymgn/s320/quiche.jpg" t8="true" width="320" /></a></div><div align="center" class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">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.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Leaine's Kitchenhttp://www.blogger.com/profile/10272351691776632607noreply@blogger.com0tag:blogger.com,1999:blog-6776520519900941954.post-41347125064174530482011-05-26T11:35:00.001+02:002011-05-26T11:42:32.684+02:00Road trippin'<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6P9U0goOUJYWVlkoG-rYfFv1LhI_2QWY3oB_z2ABcTWCEISzogizRigEdEa8vNBISIyjDP4C6UpgmQ5S97a_Qqk3vIut6c3Ofe5eb6e_yjHtafw4XQMNXwDXXySx3ZbNG-3yOeDWgTDce/s1600/Road+trippin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6P9U0goOUJYWVlkoG-rYfFv1LhI_2QWY3oB_z2ABcTWCEISzogizRigEdEa8vNBISIyjDP4C6UpgmQ5S97a_Qqk3vIut6c3Ofe5eb6e_yjHtafw4XQMNXwDXXySx3ZbNG-3yOeDWgTDce/s320/Road+trippin.jpg" t8="true" width="320" /></a></div><br />
"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..."<br />
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Excitement, sadness, suspense, drama, indecision.<br />
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Mist blanketed our way to the first toll plaza, where we converged like sheep with the rest of the early morning travellers. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeIhAx6rTs2GTPDD1tB3HkNe4FvnQzV2sNfN1BR0bz7Xe-Mek5qezXmhM5p6OOG5diefddogWHWwhhr3ryvbf_op2WtmstB09T9-TNFAJ4lNEtxP5ll38nuCxi-3OLm3PzIRUx_sqGd1mv/s1600/Tollgate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeIhAx6rTs2GTPDD1tB3HkNe4FvnQzV2sNfN1BR0bz7Xe-Mek5qezXmhM5p6OOG5diefddogWHWwhhr3ryvbf_op2WtmstB09T9-TNFAJ4lNEtxP5ll38nuCxi-3OLm3PzIRUx_sqGd1mv/s320/Tollgate.jpg" t8="true" width="320" /></a></div><br />
As dawn broke, placing the nightmare of the mist behind us, 51kms of roadworks stretched before us. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5wJdpYNgecsivx8tKyGIK_5MKNq0NIC2THtRo8h5vFYIhEXIo6nLiA6PHI9eIY6c83uDS-lWPI7PApK6frLZ7WnubOKPkBfYR0GPegpPiWZRKRUDyk1J8OjRfDBtmp5hd3OUDZjIBUBMv/s1600/Dawn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5wJdpYNgecsivx8tKyGIK_5MKNq0NIC2THtRo8h5vFYIhEXIo6nLiA6PHI9eIY6c83uDS-lWPI7PApK6frLZ7WnubOKPkBfYR0GPegpPiWZRKRUDyk1J8OjRfDBtmp5hd3OUDZjIBUBMv/s320/Dawn.jpg" t8="true" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih-TsCfdaeZDEB684swz0j5w8aK8k6nGdZI3S0lR3uV4LzmvPZLZXECX-KcXVoeRrU26uhFBbgGBVoN5PZ4SktF5X57e3Q9RIqJS2MmBkcaorZdlBq3Tnva2k91OVBQOQSMGcsuIpBS5kZ/s1600/Scenery.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih-TsCfdaeZDEB684swz0j5w8aK8k6nGdZI3S0lR3uV4LzmvPZLZXECX-KcXVoeRrU26uhFBbgGBVoN5PZ4SktF5X57e3Q9RIqJS2MmBkcaorZdlBq3Tnva2k91OVBQOQSMGcsuIpBS5kZ/s320/Scenery.jpg" t8="true" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>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!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid08ViHwpwyclB69v6WanZlwzE5YwLXdR208C9ApfKUf76VKBLmB_032MV4M8-6fXJwfXWKG0YPuzlNdFQ94qTTfc0nAmqKSmed2DEryfgHBHLmz4qRofa33MVfQivkAgSGb07j5XR-R29/s1600/Tree.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid08ViHwpwyclB69v6WanZlwzE5YwLXdR208C9ApfKUf76VKBLmB_032MV4M8-6fXJwfXWKG0YPuzlNdFQ94qTTfc0nAmqKSmed2DEryfgHBHLmz4qRofa33MVfQivkAgSGb07j5XR-R29/s320/Tree.jpg" t8="true" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg36pg5ZsIEbzUnn4UncA5lyDifZxdf6X1ZBGA1nJc18O37UHRWKGyHMa5RahXvC13MSc-aqLmZoffxyWg86HU6nl2IWkfsxcHUzKyuQIZYlnf7dvs3zCmJvyP7nqpIYqiVvPCK-Inminw4/s1600/Roadworks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg36pg5ZsIEbzUnn4UncA5lyDifZxdf6X1ZBGA1nJc18O37UHRWKGyHMa5RahXvC13MSc-aqLmZoffxyWg86HU6nl2IWkfsxcHUzKyuQIZYlnf7dvs3zCmJvyP7nqpIYqiVvPCK-Inminw4/s320/Roadworks.jpg" t8="true" width="320" /></a></div><br />
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!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp9oVkP6ImVn2uDzWnc8ql2ntwHm-0IIVUDL5080Dv86BysIgvYUzZY_bsaL7Aq66Dr3tNPoBwQ50RPjkpwfyYltTmMCsZ1dDMt22MAP1wb4Rbt2RHvRTx7t_yYgvRqmwnXkORPEMl88R3/s1600/To+Cape+Town.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp9oVkP6ImVn2uDzWnc8ql2ntwHm-0IIVUDL5080Dv86BysIgvYUzZY_bsaL7Aq66Dr3tNPoBwQ50RPjkpwfyYltTmMCsZ1dDMt22MAP1wb4Rbt2RHvRTx7t_yYgvRqmwnXkORPEMl88R3/s320/To+Cape+Town.jpg" t8="true" width="320" /></a></div><br />
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. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCt5PZNQuOwyKfhcVxA9DdaFc4x38I4JS6SrLQ3Sa47oBez3lZgDt3D-L4aRc4iYlYaC3fGYwH8N2KyhN8l6g7FamgitOIWda6OjFekelwXByE7rNUyOjMorl5NeBUIWAvO3bZEaABgR6c/s1600/Roadtrip+mountain.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCt5PZNQuOwyKfhcVxA9DdaFc4x38I4JS6SrLQ3Sa47oBez3lZgDt3D-L4aRc4iYlYaC3fGYwH8N2KyhN8l6g7FamgitOIWda6OjFekelwXByE7rNUyOjMorl5NeBUIWAvO3bZEaABgR6c/s320/Roadtrip+mountain.jpg" t8="true" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyZ8mTSH4QMokeZQQVQ2lPwWGQnAuF_2JYv1_m3Pu6AVl6g_ltdhEvfHmpkdoG6-3I3pO97xERxPE_YtX1eATPLVodv5kmtPT2_ZZxg-h_UU-H_Nwg6f-AAkPBZw7QRWA1peTTq7DFsVAl/s1600/Roadtrip+scenery.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyZ8mTSH4QMokeZQQVQ2lPwWGQnAuF_2JYv1_m3Pu6AVl6g_ltdhEvfHmpkdoG6-3I3pO97xERxPE_YtX1eATPLVodv5kmtPT2_ZZxg-h_UU-H_Nwg6f-AAkPBZw7QRWA1peTTq7DFsVAl/s320/Roadtrip+scenery.jpg" t8="true" width="320" /></a></div><br />
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.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTjLXwqhyphenhyphenHxHiVTPm-gFs5rRPAHeO1ByKxh8-Dwgtz3CeoFE89miEezplzCXr3JNz320pcWpDwcbCbebkeedTHiyG1Pi7MFAWZuLhzIPih3NexuK8sqViB5d7XSCTpjmr9tkG5ZWYInASw/s1600/Waterfront.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTjLXwqhyphenhyphenHxHiVTPm-gFs5rRPAHeO1ByKxh8-Dwgtz3CeoFE89miEezplzCXr3JNz320pcWpDwcbCbebkeedTHiyG1Pi7MFAWZuLhzIPih3NexuK8sqViB5d7XSCTpjmr9tkG5ZWYInASw/s320/Waterfront.jpg" t8="true" width="320" /></a></div><br />
Now I am finding joy in the unknown – embracing the challenge. <br />
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Before long I will be a Capetonian!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk9pA9uagDFIlNdm-vaPGODzmx1STqAL7cbGyLhqi3mKlYOxHiMZYHR02Q6mc2qohGwANjHu81jghQtkZHpJNcDjjAdoqG8Mek_lqt5NJ_gseyRRNw8R3L7fzJxBsjsfd1xrqVig3vJ5yN/s1600/home.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk9pA9uagDFIlNdm-vaPGODzmx1STqAL7cbGyLhqi3mKlYOxHiMZYHR02Q6mc2qohGwANjHu81jghQtkZHpJNcDjjAdoqG8Mek_lqt5NJ_gseyRRNw8R3L7fzJxBsjsfd1xrqVig3vJ5yN/s320/home.jpg" t8="true" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">P.S. My article in the CLEO Magazine is out now (June issue)</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Leaine's Kitchenhttp://www.blogger.com/profile/10272351691776632607noreply@blogger.com0tag:blogger.com,1999:blog-6776520519900941954.post-18574676223369419082011-03-31T16:35:00.001+02:002011-03-31T16:39:56.904+02:00Life and its Changes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw0pQJG7Aq1J3Kz1i_nahjISUdsMrcyIAd60NOuiOWTvX7hNDhPyxbdEIhMspR3yYqZ8Tfu73idv-Ea_brunHX8kgfX5NixPudFF3j9tJfOojpGm3Vw3BToKFYJ106cV7UCbT3224fC2Ea/s1600/DSC_8899.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="267" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw0pQJG7Aq1J3Kz1i_nahjISUdsMrcyIAd60NOuiOWTvX7hNDhPyxbdEIhMspR3yYqZ8Tfu73idv-Ea_brunHX8kgfX5NixPudFF3j9tJfOojpGm3Vw3BToKFYJ106cV7UCbT3224fC2Ea/s400/DSC_8899.jpg" width="400" /></a></div><br />
<strong><em>“Life isn’t about waiting for the storm to pass… It’s about learning to dance in the rain.”</em></strong><br />
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You might be wondering where I have got to and why I am suddenly not blogging as much as I used to. <br />
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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.<br />
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<strong><em>"Everything in life happens for a reason.”</em></strong><br />
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The <a href="http://foodbloggaindaba.wordpress.com/aboutfbi2011/">Food Bloggers Indaba</a> has probably had the most profound effect on me this year and these are a few memorable moments for me from the day: (<a href="http://browniegirlblog.wordpress.com/">Colleen</a> outshone by creating an excellent day for us all! Thank you, thank you, thank you!)<br />
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• 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 <a href="http://tandysinclair.com/">Tandy</a>’s face beaming at me from behind the registration desk and I knew everything was going to be ok.<br />
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• 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 <a href="http://thesquashedtomato.blogspot.com/">Squashed Tomato</a>. Fate had brought me to this table, to be close to the people that I aspire most to be like in the food world.<br />
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• Jeanne Horak-Druiff from <a href="http://www.cooksister.com/">Cooksister</a> 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.<br />
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• <a href="http://whatsforsupper-juno.blogspot.com/">Jane Anne Hobbs’</a> talk on recipe development and writing was thought provoking and interspersed with quirky comments and side splitting laughs.<br />
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• While <a href="http://michaelolivier.co.za/">Michael Olivier’s</a> useful wine tasting was an amazing journey into the flavours of wine.<br />
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• And <a href="http://www.my-easy-cooking.com/">Nina Timm</a> and <a href="http://drizzleanddip.com/">Sam Linsell’s</a> photography workshop helped me immensely in improving my camera technique.<br />
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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. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdkqiCPX-En43CkplPPTxyev9yAgwRHNgA4Rw74e1AIwaLA8QDr-IsyMHA_KMPyp5oggePgDjQQ3BgJAuyIlMQbEGrYWE2-PdR4LIJJ0P7RjgAf7-Z6qkRByueg-pWk3aIlcE_bpjVPV36/s1600/DSC_8890.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="267" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdkqiCPX-En43CkplPPTxyev9yAgwRHNgA4Rw74e1AIwaLA8QDr-IsyMHA_KMPyp5oggePgDjQQ3BgJAuyIlMQbEGrYWE2-PdR4LIJJ0P7RjgAf7-Z6qkRByueg-pWk3aIlcE_bpjVPV36/s400/DSC_8890.jpg" width="400" /></a></div><br />
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. <br />
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I will start my new journey on the 22 April 2011.<br />
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<strong><em>“Life is what happens to you while you’re busy making other plans.”</em></strong><br />
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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 :-)<br />
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<strong><em>“There are many things in life that will catch your eye, but only a few will catch your heart… pursue those.”</em></strong><br />
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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.<br />
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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. :-)<br />
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<strong><em>“The best things in life are free.”</em></strong><br />
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I know that the friendships I make along the way will stay with me for the rest of my life.<br />
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<strong><em>“Life is like a box of chocolates, you never know what you’re gonna get.”</em></strong><br />
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So here is to the new chapter in my journey of life – I hope it is filled with many occasions to be celebrated!<br />
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</div><div class="separator" style="clear: both; text-align: center;"><em>Photos were taken at the Indaba</em></div>Leaine's Kitchenhttp://www.blogger.com/profile/10272351691776632607noreply@blogger.com2