Yesterday we had some friends over for dinner and decided to make it a real easy one. Entertaining these days is Continue reading
Well to call these apartments is like calling Buckingham palace a Continue reading
We’ll anyone who knows me knows that last week I lost my phone and my life seemed to fall apart all at once. We don’t seem to realise that we depend on technology so much. My contacts were lost cause Continue reading
Hi there hope you are all looking forward to the weekend and some family time.
I love to make home cooked food so that I know what has gone into it. Sometimes I get a bit nervous about what I consider more difficult items, such as gnocchi but then I think stop it as these are peasant food and have been made by moms all over Italy for years.
I found the main thing is that you have good floury potatoes and no more than 25% weight of flour to potato. So 100gm of potato and 25gm of flour. The other which I like if I cook them in little butter not water and it is a bit like having quick roasted gnocchi.
If you are Scots you will know Potato Scones and the same ratio of flour to potato applies.. I promise these are truly worth making for you and the family. I will be honest though and say home made is great but sometimes we do need convenience foods and then you have to a have a good supplier that you trust.
That is why you need to find a good vegetable shop and a local butcher. Why not the supermarket? Well they do have their place and if you get to know the butcher and baker etc, then all the better but, you need to able to establish a rapport where you know you can trust them. I know the staff at my Local PnP mostly by name and can go order stuff confidently that I will get the best quality.
When I was back in the UK I was really impressed by the way the butcher can tell you the farm where the meat came from as animals have to have a “passport” to prove their provenance. Yes this was established because of mad cow disease but it also promotes local is ‘lekker’ (good or best).
We need to cut food miles and stop wanting the same produce all year round. Enjoy seasonality of vegetables and fruit. I try only to buy produce from South Africa and so that means you also get variety and seasonality. Plus why do we need any exotic foods when there is a great variety here.
Waterblommetjies anyone? (waterblommetjie |ˈvɑːtə(r)ˌblɒməki| noun (pl. waterblommetjies) South African term for water hawthorn.ORIGIN 1950s: Afrikaans, literally ‘little water flower’.)
Sorry I waffled a bit today but hope it encourages you to make it local and simple. Oh and these waterblommetjies can be bought in tins.
I love fish cakes but they must be home made. One of my best recollections was taking the late night flight to Cape Town where my friend Maresse Gouk Continue reading
Ok so I have friends who seem to think I am really good at doing things, even though I think I am not. My good friend Mary Goby gave me her mom’s cook book to fix and what I got is an old ledger which her mother has been putting recipes into forever it seems. It is battered and bruised, as all good cook books should be, and it is stuffed full of such amazing things as Impossible tart, Choc truffles made with instant coffee, rum essence and a little bit of dark chocolate.
Mary’s folks met during the Second World war, with her dad being in the Royal Navy and her mom in the armed forces here in South Africa. They met when his ship came into harbour. They then went to the UK after the war but came back here to raise their family.
This really will be a labour of love fixing it up. But I am going to share a recipe which was sent as a snail mail letter back in 1987. The writing makes me think it may have come from my friend herself but it says
Dear Mom just a short note, to give you the recipe dad is looking for
5 pounds apples
5 pounds brown sugar
grated rind of 1/2 lemon
1 piece whole ginger root
3 1/3 cups water
pare core and cut apples into quarters. Combine sugar, lemon rind, ginger root and water. Heat to boiling and add apple quarters. Cook until fruit is tender. Remove apples from syrup and place into sterilised jars. Heat syrup to boiling and poor over apples to fill jars and seal. Makes 5 pints.
Sounds really good and no preservatives or E numbers. So healthy also.
This is not just a cook book but a family history as well. None of those glossy cook books we see in the shops can come close.
Watch out for more recipes.
Thanks for your friendship and love
Well I am a very happy bunny because the second edition of the new ideas magazine is out.
Isn’t it great? If you are not Continue reading
Well this weekend has seen a long weekend for many South Africans. Thursday was the celebration of Freedom Day and tomorrow is Workers Day. Many Continue reading