tag:blogger.com,1999:blog-70996962205385847412024-03-19T05:59:14.295+02:00The Hungry ChefThis is about my life, my adventures and everything food, the aptly named title of my blog is because of my never ending hunger to learn more about food, I am constantly researching everything that I create, down to the molecular level, my adventures thus far have seen me make homemade cheese, parma hams, sausages, sour dough breads and many many more little foodie things..Anonymoushttp://www.blogger.com/profile/08662845488950758084noreply@blogger.comBlogger83125tag:blogger.com,1999:blog-7099696220538584741.post-453197380532156842014-01-22T21:01:00.003+02:002014-01-22T21:01:57.576+02:00ApologiesHello to all my avid blog readers and followers,<div>
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I have to apologize for the lack of posting anything new since last year, but in the restaurant business, summer seasons are really hectic, I am planning my year ahead with recipes and busy setting up schedules to post recipes, so please bare with me. I will be posting my first post in about 5 days.</div>
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Until then, bon appetit and happy cooking</div>
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Anonymoushttp://www.blogger.com/profile/08662845488950758084noreply@blogger.com0tag:blogger.com,1999:blog-7099696220538584741.post-35780326131660793112013-08-23T11:06:00.000+02:002013-08-23T11:06:11.151+02:00Chocolate Olive Mille Feuille with Lindt Ecuador 70% Chocolate Ganache and White Chocolate Mousse<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1MChTJsiefRlCjOU1LEsc2tOVmuzxw5WmrukwvqOEnTT_uMJXHJcTKV8Vg3TeYFdcHnSQZBff5AsN81WliohV9naXOq0VkKXkB3Mo00ZtLjIc9TbDPP-GSfsxIrG8U4YHIFlBYQ-OnrA/s1600/Chocolate+Mille+Feuille.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1MChTJsiefRlCjOU1LEsc2tOVmuzxw5WmrukwvqOEnTT_uMJXHJcTKV8Vg3TeYFdcHnSQZBff5AsN81WliohV9naXOq0VkKXkB3Mo00ZtLjIc9TbDPP-GSfsxIrG8U4YHIFlBYQ-OnrA/s640/Chocolate+Mille+Feuille.jpg" width="640" /></a></div>
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This was something a little special that I have been wanting to try for a while, it is not my own original recipe that I would have to pay my respects to David Everitt-Matthias for creating, although this one has some slight changes to the recipe, it starts off the the chocolate shapes to make the Mille Feuille with, then the Lindt Ecuador 70% dark chocolate ganache, and then finally the white chocolate mousse on the top.<br />
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I must strongly warn that this dessert is a serious chocolate fix and is not for the faint hearted when it comes to eating it, or making it.<br />
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Serves 6<br />
Difficulty Hard<br />
Prep-time 4hr 30 minutes<br />
Cooking Time 20 minutes<br />
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Ingredients<br />
...for the chocolate shapes<br />
250g 50% dark chocolate<br />
120ml Extra Virgin Olive oil<br />
<br />
.....for the ganache<br />
400g lindt 70% Chocolate (I usually use a Ecuador chocolate as i like its flavour profile, but it is up to you)<br />
200ml Cream<br />
50g unsalted butter<br />
<br />
....for the white chocolate mousse<br />
400ml Cream<br />
500g White Chocolate<br />
3 gelatin leaves<br />
3 egg yolks<br />
30ml port or sherry<br />
25g castor sugar<br />
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Method<br />
.....for the <b>Shapes</b><br />
Melt the chocolate over a double boiler, remove from the heat and whisk in the olive oil 1 third at a time, then spread out onto acetate or silicon lined grease proof paper that has been cut into into a 30cm square, when it has set cut it out into 18 equal triangles.<br />
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....for the <b>Ganache</b><br />
Heat the cream until it reaches boiling point, remove from the heat and whisk in the butter, when the butter has melted add this to the chocolate and mix until all the chocolate has melted, leave this to cool slightly so that you can pipe it onto the chocolate triangles, then pipe it onto 12 triangles, and layer the triangles ontop of each other, with the 3rd triangle on the top with nothing on it.<br />
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....for the <b>Mousse</b><br />
Whisk the eggs yolks, sugar and port over a double boiler until it reaches ribbon stage (like making sabayone) leave this to cool slightly.<br />
Whip 300ml of the cream to soft peak and keep aside<br />
soak the gelatin in a little cold water for 5 minutes and the squeeze all the water off, bring the remaining 100ml cream to the boil, add the gelatin to this.<br />
Melt the chocolate over a double boiler, then whisk in the cream/gelatin mix, fold in the "sabayone" and finally fold in the whipped cream, leave to set for at least 3-4 hours in the fridge.<br />
<br />
Then spoon onto the dessert as per picture above.Anonymoushttp://www.blogger.com/profile/08662845488950758084noreply@blogger.com2tag:blogger.com,1999:blog-7099696220538584741.post-79448937932407099662013-08-22T08:23:00.001+02:002013-08-22T08:23:42.654+02:00Here is a friendly reminder to vote for my "breakfast" recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUOMS6Ljeb9U5nS9EI4ZjveU-U6Z3P5gFgYeCJc3mED7GtnSWQWSuf2kJvwfkda1HzDBh-joQoWQtHIkbiCKneoDiMSXLmfW4qwyfZDaqQIgvDtds0Lf4xSar3vXt4yubE51oFb-Lobxo/s1600/blogger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUOMS6Ljeb9U5nS9EI4ZjveU-U6Z3P5gFgYeCJc3mED7GtnSWQWSuf2kJvwfkda1HzDBh-joQoWQtHIkbiCKneoDiMSXLmfW4qwyfZDaqQIgvDtds0Lf4xSar3vXt4yubE51oFb-Lobxo/s320/blogger.jpg" width="320" /></a></div>
I would really like you to read the challange and look at the list of ingredients that we were given when I created this dish, it was quite a feat if I can say so myself.Anonymoushttp://www.blogger.com/profile/08662845488950758084noreply@blogger.com0tag:blogger.com,1999:blog-7099696220538584741.post-42772598939391104422013-08-21T18:23:00.000+02:002013-08-21T18:23:39.422+02:00Breakfast with a twist<div class="separator" style="clear: both; text-align: center;">
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<section class="mod bg-white shadow" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 2px 2px 2px; background-color: white; border-bottom-left-radius: 5px; border-bottom-right-radius: 5px; border-top-left-radius: 5px; border-top-right-radius: 5px; box-shadow: rgba(0, 0, 0, 0.0980392) 2px 2px 2px; color: #404040; font-family: Arial, sans-serif; font-size: 13px; line-height: 18.1875px; margin-bottom: 17px; padding: 15px;"><div class="vignette" style="position: relative;">
<img alt="" src="http://freshlyblogged.co.za/wp/assets/DSC_0267-557x557.jpg" style="border: 0px; display: block; height: auto; max-width: 100%; vertical-align: middle;" /></div>
<header class="header-compressed entry-meta challenge-sponsor" style="margin-top: 10px; position: relative;"><div class="lightgreen-headings heading" style="float: left; width: 416px;">
<h1 class="h3 entry-title" style="color: #99cc33; font-family: cachetbookmedium, Arial, sans-serif; font-size: 23.4px; font-weight: normal; line-height: 23.4px; margin: 0px 0px 5px; text-rendering: optimizespeed;">
‘Breakfast'</h1>
<span class="h5 author-name" style="color: #99cc33; font-family: cachetbookmedium, Arial, sans-serif; font-size: 16.25px; margin-bottom: 5px;">By <a href="http://freshlyblogged.co.za/profile/bradleyc/" style="color: #99cc33; outline: 0px; text-decoration: none;">Bradley Castle (The Hungry Chef)</a></span></div>
<div class="sponsor-image" style="float: right; position: relative; top: -36px; width: 140px;">
<img alt="" src="http://freshlyblogged.co.za/wp/assets/spekko_circle.png" style="border: 0px; height: auto; max-width: 100%; vertical-align: middle;" /></div>
<div class="recipe-inspiration" style="margin-bottom: 15px;">
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<strong>Inspiration behind </strong><strong>this recipe:</strong> The story behind 'Breakfast' (AKA 'Caramalized pain perdu, set vanilla rice pudding, butter bavarois and tomato leek jam')...Do you remember being told off for playing with your food? I’ll never say that to my kids. And this is why.Thinking outside the menu box comes easily to me, because I’m inspired by left-of-centre gourmet greats: Ferran Adria, Heston Blumenthal and Pierre Gagnaire. Why stick with what you know, when you can flip ordinary into extraordinary using a dash of creativity and a dollop of chutzpah?So, since this week's ingredients are savoury, I decided to do dessert. But why stop there? Push the boundaries and go over the top with a va-va-voom version of pudding… as breakfast. You’ll see what I mean. </div>
<div class="recipe-inspiration" style="margin-bottom: 15px;">
And please – don’t ever stop playing with your food.</div>
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</header></section><section class="mod bg-white lightgreen-headings" style="background-color: white; border-bottom-left-radius: 5px; border-bottom-right-radius: 5px; border-top-left-radius: 5px; border-top-right-radius: 5px; color: #404040; font-family: Arial, sans-serif; font-size: 13px; line-height: 18.1875px; margin-bottom: 17px; padding: 15px;"><h3 style="color: #99cc33; font-family: cachetbookmedium, Arial, sans-serif; font-size: 23.4px; line-height: 23.4px; margin: 10px 0px 15px; text-rendering: optimizespeed;">
Ingredients</h3>
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For the tomato, leek and thyme jam:</h3>
<div style="margin-bottom: 15px;">
4 leeks, chopped<br />3 Tbsp butter<br />1 can PnP chopped tomato<br />2 sprigs of thyme<br />1 cup brown sugar</div>
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For the caramelised French toast:</h3>
<div style="margin-bottom: 15px;">
2 eggs<br />2 Tbsp sugar<br />4 Tbsp vanilla milk<br />8 slices of baguette (left in the fridge overnight to go stale)<br />½ cup brown sugar</div>
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For the butternut egg yolks:</h3>
<div style="margin-bottom: 15px;">
100g butternut, cubed<br />2 cups water<br />1 sprig of thyme<br />Pinch of salt<br />2 Tbsp brown sugar<br />½ cup vanilla milk<br />2 Tbsp butter<br />1 tsp gelatin powder</div>
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For the rice pudding egg white:</h3>
<div style="margin-bottom: 15px;">
½ cup <strong>Spekko Parboiled Long Grain Rice</strong>4 cups vanilla milk<br />2 Tbsp water<br />Pinch of salt<br />2 Tbsp white sugar<br />1 tsp. gelatin powder<br />Pinch of salt</div>
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<div class="span7" style="box-sizing: border-box; float: left; margin-left: 10.3125px; min-height: 28px; width: 320.03125px;">
<div class="sep-left" style="border-left-color: rgb(197, 192, 189); border-left-style: dotted; border-left-width: 1px; padding-left: 20px;">
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For the tomato, leek and thyme jam:</h3>
<div style="margin-bottom: 15px;">
Saute leeks in butter until golden brown. Add in the rest of the ingredients and let simmer until it reaches 107 degrees on a sugar thermometer. Let it cool slightly. Place in a food processor until it is smooth. Press it through a very fine sieve. (The idea here is that it looks like tomato sauce.)</div>
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For the caramelised French toast:</h3>
<div style="margin-bottom: 15px;">
Beat together eggs, white sugar and milk.</div>
<div style="margin-bottom: 15px;">
Soak baguettes in this mixture.</div>
<div style="margin-bottom: 15px;">
Cook baguettes over a low heat for about 5 minutes on each side. Place on paper towels to drain off all the excess oil.</div>
<div style="margin-bottom: 15px;">
Melt brown sugar in a non-stick saucepan. Toss the French toast around in it until it is evenly coated. Place on grease-proof paper to cool down.</div>
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For the butternut egg yolks:</h3>
<div style="margin-bottom: 15px;">
Boil butternut with the 2 cups of water, thyme and salt until tender. Drain and place in a food processor.</div>
<div style="margin-bottom: 15px;">
Melt the sugar in a saucepan until it starts to change colour to dark golden brown. Add in butter and take off the heat. Whisk in the butter and add to the butternut in the food processor with the remaining ingredients (except gelatin and 2 tablespoons water). Blitz for about 5 minutes.</div>
<div style="margin-bottom: 15px;">
Soak gelatin (as above method). Add this to the mixture. Blitz for a further 30 seconds.</div>
<div style="margin-bottom: 15px;">
Place mixture into any heat-resistant moulds you have that are the shape of egg yolks (I have metal measuring spoons that I use). Set in the fridge for about 2 hours. When set, gently place the bottom of the mound in some hot water to release the 'yolk'. Invert these on to the 'egg whites'.</div>
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For the rice pudding egg white:</h3>
<div style="margin-bottom: 15px;">
Overcook rice in vanilla milk on a medium heat with the pinch of salt. When cooked, add in sugar to dissolve.</div>
<div style="margin-bottom: 15px;">
Soak the gelatin in the water for 5 minutes. Place in the microwave for 5 seconds. Add it to the rice mixture.</div>
<div style="margin-bottom: 15px;">
Place everything into a food processor. Blitz until it becomes a smooth paste. Strain through a muslin cloth</div>
<div style="margin-bottom: 15px;">
Take an egg ring and place it on a piece of grease-proof paper. Spoon in the 'egg white' mixture and place in the fridge to set; about 2 hours.</div>
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</section>Anonymoushttp://www.blogger.com/profile/08662845488950758084noreply@blogger.com0tag:blogger.com,1999:blog-7099696220538584741.post-58946475340570108492013-08-16T08:50:00.002+02:002013-08-16T08:50:39.511+02:00Meet the Bloggers - Freshly Blogged CompetitorsToday's post is a post with all the competing bloggers from the Freshly Blogged Competition here they are in no specific order<br />
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Jackie Buss (Inspired By Food)</h1>
<div class="quote" style="color: #ea4f83; font-size: 16.25px; font-style: italic; margin-bottom: 15px; margin-top: 5px;">
'I am inspired by local, fresh, free-range, organic, home-grown food'</div>
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<img alt="" src="http://freshlyblogged.co.za/wp/assets/BloggerPicChange-150x150.jpg" style="border-bottom-left-radius: 6px; border-bottom-right-radius: 6px; border-top-left-radius: 6px; border-top-right-radius: 6px; border: 0px; float: none; height: auto; margin-bottom: 0px; margin-right: 0px; max-width: 100%; vertical-align: middle;" /></div>
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Food has always been my passion and inspiration for as long as I can remember. Even from an early age I remember being in the kitchen and always trying something different every time. I would not use recipes except for guidance, but rather make up my own dishes and flavours. It must have run in the family because both my mother and father have also always been passionate about food and this has lead me to be passionate about food, local ingredients, local producers, organic, free range and home grown wherever possible. My passion has also lead me to starting my own business, running my own food business at Cape Town’s food markets.</div>
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<h1 class="mbs arrw-right" style="background-image: url(http://freshlyblogged.co.za/wp/wp-content/themes/freshly-blogged/images/icons/arrow-right-long.png); background-position: 100% 50%; background-repeat: no-repeat no-repeat; color: #ea4f83; display: inline; font-family: CabinSketchBold, Arial, sans-serif; font-size: 28.6px; font-weight: normal; line-height: 28.6px; margin-bottom: 5px !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-right: 45px; text-rendering: optimizespeed;">
Jessica Ulyate (Tiny Oven Adventures)</h1>
<div class="quote" style="color: #ea4f83; font-size: 16.25px; font-style: italic; margin-bottom: 15px; margin-top: 5px;">
‘I enjoy experimenting with new recipes, and I've got a soft spot for baking and cake decorating.</div>
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<img alt="" src="http://freshlyblogged.co.za/wp/assets/Jessica-Ulyate-150x150.jpg" style="border-bottom-left-radius: 6px; border-bottom-right-radius: 6px; border-top-left-radius: 6px; border-top-right-radius: 6px; border: 0px; float: none; height: auto; margin-bottom: 0px; margin-right: 0px; max-width: 100%; vertical-align: middle;" /></div>
<div class="slat-content pbn" style="padding: 5px 5px 5px 0px;">
<div style="margin-bottom: 15px;">
I'm a 20-something electronic engineer working in the mobile-application security field. I love technology and working with it, but I'm passionate about all things food related!</div>
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<div class="header-compressed mbl" style="margin-bottom: 20px !important;">
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Evelyn Thomas (shades of cinnamon)</h1>
<div class="quote" style="color: #ea4f83; font-size: 16.25px; font-style: italic; margin-bottom: 15px; margin-top: 5px;">
'My every waking moment involves food'</div>
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<div class="slat entry-box pbn" style="padding-bottom: 0px !important; padding-left: 0px; padding-right: 0px; padding-top: 10px;">
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<img alt="" src="http://freshlyblogged.co.za/wp/assets/ev-thomas-150x150.jpg" style="border-bottom-left-radius: 6px; border-bottom-right-radius: 6px; border-top-left-radius: 6px; border-top-right-radius: 6px; border: 0px; float: none; height: auto; margin-bottom: 0px; margin-right: 0px; max-width: 100%; vertical-align: middle;" /></div>
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I am a cook, recipe developer and stock photographer from Durban. My love for food and photography has developed into a passion that is the driving force behind my blog, Shades of Cinnamon. My every waking moment involves food. Thinking about what to cook next, trying new ideas, finding the right light in order to take the perfect photograph, writing each post… And, at the end of the day, reaping the rewards, by sitting down with a glass of wine, or a cup of tea, and eating the finished product. Food sustains us, comforts us in our darkest hours and helps us celebrate our happiest moments.</div>
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<div class="header-compressed mbl" style="margin-bottom: 20px !important;">
<h1 class="mbs arrw-right" style="background-image: url(http://freshlyblogged.co.za/wp/wp-content/themes/freshly-blogged/images/icons/arrow-right-long.png); background-position: 100% 50%; background-repeat: no-repeat no-repeat; color: #ea4f83; display: inline; font-family: CabinSketchBold, Arial, sans-serif; font-size: 28.6px; font-weight: normal; line-height: 28.6px; margin-bottom: 5px !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-right: 45px; text-rendering: optimizespeed;">
Shafeeqa Effendi (Crushland)</h1>
<div class="quote" style="color: #ea4f83; font-size: 16.25px; font-style: italic; margin-bottom: 15px; margin-top: 5px;">
'I started my blog to share all the things that inspire me, and celebrate all the things I love'</div>
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<img alt="" src="http://freshlyblogged.co.za/wp/assets/phot2b-150x150.jpg" style="border-bottom-left-radius: 6px; border-bottom-right-radius: 6px; border-top-left-radius: 6px; border-top-right-radius: 6px; border: 0px; float: none; height: auto; margin-bottom: 0px; margin-right: 0px; max-width: 100%; vertical-align: middle;" /></div>
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I started cooking, baking and painting as a young child, with my little pink camera in tow. Now years later, I’m still doing the same thing! Except now I have a very patient and understanding family, in the form of my beloved husband and two dear sons, who know when not to bother me in the kitchen (and how to hold that 'natural' pose between bites). You’ll find me at an arts and crafts market selling my watercolour paintings on the last Sunday of every month, doing the odd wedding or family shoot, and sometimes creating weird and wonderful cake creations with buttercreams and fondant for special people on special occasions. (My favourite brief is: Surprise me!)</div>
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Anél Potgieter (lifeisazoobiscuit)</h1>
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‘I want my blog to be a happy place’</div>
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My blogging journey was born out of a demotivating experience. In 2012, I was incredibly depressed after being rejected on MasterChef, after making it into the top 35. So I started eating my favourite cookies, zoo biscuits −and couldn’t stop. A few weeks later (still eating zoo biscuits for comfort), I woke up one morning (12 April 2012, to be exact) and decided enough was enough. I needed to write about food. And so I started my blog, lifeisazoobiscuit. Since then, life has not been the same. My heart has healed. My life really is like a zoo biscuit – happy, colourful and full of joy! Through my blog, I want others to experience this, so my recipes are all tested and cooked with so much love and photographed by myself. I my blog to be a happy place. In March, my blog received the 2013 Eat Out DSTV Food Network Produce Best Food Blog of the Year Award.</div>
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Joanne Clegg (The Food Crew)</h1>
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My experience has included cooking in private homes, working for reputable caterers and running an on-board yacht cookery course. I stumbled upon my life’s calling: I was the girl who was kicked out of Home Economics in high school because I had no notes in my file! Extramural Home Ec lessons got me through Matric, and when my travels took me to the island of Mallorca, I began working on luxury yachts. It was either manage the galley or live below deck as a glorified chamber maid. Thanks to the bounty of delicious produce from the Mediterranean, I soon began a love affair with food. I returned home in 2008, and finished my chef’s diploma with a distinction – and a bun in the oven! My relaxed rustic-fusion style embraces family dining. It’s unpretentious, focuses on flavour and cooking the ingredients with respect.</div>
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Sam Taylor (pomegranate days)</h1>
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‘I’m enjoying being executive chef of my own kitchen’</div>
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I live in the beautiful Paarl Valley. I am the mother of two and the wife of one Dear Husband. I love where we live… that I drive past cows and sheep (and the occasional donkey) on the way home… that from wherever I stand in Paarl, I am surrounded by its glorious mountains. I qualified as a chef de partie from Christina Martin School of Food and Wine in Durban in 1992. For the next 18 years I worked hideously antisocial chef hours on game farms and in restaurants and hotels. The less glamorous side of chef life didn’t diminish my passion for all things culinary. After working over hot passes and nursing scorched hands, leaving the dynamic environment of restaurant and hotel kitchens has heralded in a (relatively) quieter season of my life. I am enjoying being the solitary executive chef of my kitchen.</div>
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Kate Liquorish (undomestiKATED)</h1>
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'Food will always fascinate me'</div>
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Food fascinates me. It always has, always will. As an actress by profession (and what an interesting job it can be!), I’ve had the joy (and pain) of a lot of free time in-between work, auditions, post-audition drinking. In this time, I found myself cooking. It soon snowballed: dinner at home became dinner for friends became dinner for 12 became a party became a wedding… Before I knew it, I was working as a caterer and was often asked for my recipes, which I’d never taken the time to write down. Then one day a friend persuaded me to start a blog. So I did… And here I am.</div>
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Hila Jonker (Add to Taste)</h1>
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‘Cooking and baking for me is like meditation.’</div>
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I’m a wife, a mother, a full-time worker, and I love food. I love cooking it. In fact, I’d rather cook a meal than snuggle under the duvet! I love eating food – anything from mouth-watering gastronomic experiences to wholesome, down-to-earth fare. I appreciate all good food (and it shows!). My little family of three (my husband and tiny toddler) get to experience all things foodie – from my Romanian heritage to my Israeli roots and my current culinary explorations through cookbooks, blogs and Food TV.</div>
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Shirley Berko (CuiZine)</h1>
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‘I hope to be part of the food community that puts Durban on the map’</div>
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I am a graphic designer from Durban who aspires to cook confidently, bake without setting things alight and record the results of my adventures on my blog. When I started varsity, my cooking skills extended to microwaving frozen fish and boiling potatoes. Inspired to change that, my passion for food (and often my overheated frying pan) became inflamed. Since then, I've progressed to cooking with fresh fish and making confit potatoes… and keeping a fire extinguisher handy. Almost as much as I love food, I love my little city of Durban. Our city is often underestimated, but I hope to be a part of the growing food community that puts Durban on the map. I hope to do this by cooking well… and not setting any more baked goods alight!</div>
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Candice Bresler (The Gorgeous Gourmet)</h1>
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'I want to help people rediscover the joy of cooking.'</div>
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I’m a vanilla-obsessed eater, baker and cook. I live in a beautiful corner of Cape Town, and I document my adventures in and out of the kitchen from my corner of cyberspace – The Gorgeous Gourmet. It began when I was a little girl, ‘helping’ my mom in the kitchen (really, just licking the bowl). After graduating from UCT (English and Politics), I moved to the French Alps for a year while working in the hospitality industry. There, I happily embraced a world of cream, cheese and bread – ingredients that still weigh heavily in my heart and hips. Now, I spend my days working with premium kitchen brands, and my nights and weekends writing for The Gorgeous Gourmet. I strive to find the balance between fresh vanilla pods, butter and cream, and time at the gym.</div>
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Lara Johnson (How to Cook an Elephant)</h1>
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‘Pinterest feeds my interest in organic gardening, food photography and recipes’</div>
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I’m an administrator at a remedial school in Cape Town. Influenced by my German grandmother and English heritage, I learnt to cook at a young age, and chose to pursue my love for cooking by studying in Stellenbosch. After a stint of living in London, and picking organic grapes in Tuscany, I returned to Cape Town and started my blog, How to Cook an Elephant, in May 2009 for a bit of culinary ‘fun on the side’. I live with my husband, Brett, and our puppydog, Tosca… as well as a slowly growing fortune of Le Creuset cookware, kitchen gadgets and cookbooks. Here you will find me in the kitchen or pottering in the backyard garden.</div>
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Jessica Franks (JessKa's Kitchen)</h1>
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'By the time I’m 80, I’m going to need my own cookbook library!'</div>
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I like food. A lot. I take a million photos of whatever and wherever I'm eating. So much so, the photos on my phone are 80 percent of food; 20 percent of my dogs, Basil and Pickle. (They had to have food names, even though my friends voted we call them Batdog and Robin.) My food blog is called JessKa's Kitchen (pronounced like a lazy two-syllable Jessica without the i) and I’ve been blogging since 2011. My blog is home to all my favourite recipes, restaurant reviews and other food-related awesomeness. I’m based in Johannesburg, and by day, I’m a network engineer for one of South Africa’s telecommunications companies.</div>
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Barry Gerber (Cape Cook)</h1>
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'My love for cooking stems out of my love for making other people happy'</div>
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I’m 45 years old and from Bellville, Cape Town. I grew up in Malmesbury, and still love the Swartland and West Coast very much. The people are like my cooking: honest, without pretence. I didn’t grow up watching my mother cook. I played outside like most boys. But when I left home at 18 I started cooking for myself and friends - sometimes with success; sometimes with disastrous results! My love for cooking stems from my love for making people happy. My cooking style is rustic, with influences from boerekos and the country-style cooking of France and Italy, with occasional attempts at fanciness.</div>
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Amy-Louise Rankin (20-something in Cape Town)</h1>
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'I’m a wine-guzzling, food-loving word-nerd'</div>
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Growing up on a farm in Limpopo, I clearly remember the day my mom first brought home olive oil. Even then, I hated ‘fake food’ (read: processed cheese and polony). But my real culinary journey (and my ‘winecation’!) began when I moved to Cape Town to study 10 years ago, and had to teach myself how to cook. Once I started working in publishing, I was regularly invited to food events and launches. I started my blog, 20-somethinginCapeTown, to share my discoveries. Nine months ago, my husband and I blended our own wine for our wedding. I’d love to make a batch of beer one day, too. Until then, I’ll just keep consuming the wondrous products around me – making sure I occasionally run to stave off extra kilos!</div>
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Teresa Ulyate (Cupcakes and Couscous)</h1>
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‘My goal is to spread the foodie love’</div>
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My passion for food had its roots in childhood. I have fond memories of baking mince pies and biscuits over the Christmas holidays, granny's apple pie and custard, mom’s muesli slowly baking in the oven… After school I completed a National Diploma in Food and Nutrition, then began working at an upmarket food store in Cape Town. After a brainwave, I approached the owners with a product idea. They agreed to give me a chance, so I grew a business with several product lines, including handmade chocolate truffles and iced tea. After selling my business to travel with my husband, I worked as a product developer for a food company in Cape Town until I had my daughter. As a busy mom, I tend to revert to the same recipes, but I plan to challenge myself, too... (And to share the results on my blog, of course.)</div>
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Nicola George (Wots For Lunch?)</h1>
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‘I’m a Capetonian, food geek, lunch-box packer, software developer and more…’</div>
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It’s no surprise that I love food − my mom tells me it was even my first word! My blogging journey began with the Arthur Golden book Memoirs of a Geisha. After reading it, I developed an obsession with all things geisha, which developed into a fascination with Japanese culture and, eventually, bento meals. I discovered blogs like Cooking Cute, Just Bento and Adventures in Bentomaking and was inspired by the compact, balanced and cute packed meals they featured. In 2007 I created a blog on 24.com, but in 2010 I decided to go it alone and moved my blog to Wots For Lunch? I blog about the lunches I pack for myself, the occasional recipe, and lately I’ve been having fun with Instagram, posting monthly roundups of the food-themed photos I share there.</div>
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Tandy Sinclair (lavender and lime)</h1>
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‘Food is about feeding the soul’</div>
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My journey with food started when I got to cook with my paternal grandmother and her aunts for the Jewish high holy days. My grandmother was an artist by profession and I always say that I found my art form in the kitchen. Since I moved out of home, I have created dishes in my kitchen like an artist. Some of them have not worked out well; some have gone on to win awards. In September 2009 I started a food blog and as it has grown, I have grown along with it. I try to use regional and seasonal produce wherever possible, and I support as many local farms, industries and shops as I can. To me, food is more than just about feeding the stomach: It’s about feeding the soul.</div>
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Zirkie Schroeder (PinkPolkaDot)</h1>
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'Zirkie is my name, foodblogging is my game!'</div>
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I grew up in the beautiful bosveld town of Bela Bela. My Afrikaans mother cooked real boerekos. If she had her way, we’d have eaten meat three times a day. My mom enjoyed cooking and baking, and it wasn’t long before her interest became mine. At 12, I started making breakfast menus for my school holidays. Later I started cooking lunch and dinner, too. Food took a backseat when I started a career in the IT industry. After my son was born in 1995, I was often away from home for work. So in 2001, when I got the chance to make a career change, I bought a coffee shop. For seven years, I baked all the cakes, most of the muffins and all of the quiches myself. Friends and family kept requesting my recipes, so I decided to start blogging on Food24. To my surprise, my blog became popular.</div>
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Saaleha Bamjee (Electric Spaghetti)</h1>
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‘I’m a freelance writer, designer, editorial consultant and amateur food photographer.’</div>
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When I'm not making, eating or taking pictures of food, I’m working towards completing an MA in Creative Writing (with a specialisation in Poetry) through Rhodes University. I’m based in Johannesburg.</div>
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Bradley Castle (The Hungry Chef)</h1>
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‘I love to mix old-world recipes with new-world techniques to create something that’s even better than the original.’</div>
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I’m a self-taught chef who got into the industry because of my passion for food and my understanding of how to put somebody at peace with a plate of food. I make everything myself – from my own cheeses, artisan breads and stoneground, pure-butter puff pastries. I’ve cured my own meats and I’ve made my own sausages. My hunger for knowledge about food is ongoing, hence the name “the hungry chef”. I specialise in Indian curries, Thai foods, Mediterranean cuisine and cooking with sustainable seafood. I also love German and Korean foods.</div>
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Rosemary Gough (Homemade Heaven)</h1>
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'Everything that is eaten in our home is always made from scratch.'</div>
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I have no problem writing (and talking) about food, hiking, other people, other places… actually I can fill your whole day with words – except about myself. Here goes! I started blogging in August 2007, as a way to share my life and recipes with my family, far and near. What started as the odd recipe and photo soon grew into an all-consuming hobby that interrupted family meal times! I now feed a household of seven people, ranging in age from 22 months to 58 years old (including two hardworking 18 year olds). While my blog Homemade Heaven had to slow down when life caught up with me, I’m still passionate about blogging and cooking</div>
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Natasha Silva (Eazy Peazy Lemon Squeazy)</h1>
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‘I’m still in utter awe of the fact that I can combine two of my biggest passions in a way very few other people can.’</div>
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<img alt="" class="avatar pull-left media-object avatar-150 photo" height="150" src="http://0.gravatar.com/avatar/e77e25298fbdff0e25aa7c974707f22f?s=150&d=http%3A%2F%2F0.gravatar.com%2Favatar%2Fad516503a11cd5ca435acc9bb6523536%3Fs%3D150&r=G" style="border-bottom-left-radius: 6px; border-bottom-right-radius: 6px; border-top-left-radius: 6px; border-top-right-radius: 6px; border: 0px; display: block; float: none; height: auto; margin-bottom: 0px; margin-right: 0px; max-width: 100%; vertical-align: middle;" width="150" /></div>
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While I’ve always felt a strong pull towards writing (ever since my early teen-angst, diary-owning days!), I only recently discovered that my love for eating can actually take me places. I always seek out rustic classics with a twist. Being only 22 years old (nearly 23!), I have a lot to learn. At the moment, all I’m seeking are learning opportunities that can help grow my passion for cooking (as well as my skill, of course). I really enjoy trying out new recipes at home and discovering new dishes at new restaurants.</div>
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Andanté Wiehahn (Lekkerbek)</h1>
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'Graphic designer by profession, PR by experience and food lover by passion.'</div>
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My family has always been obsessed with food. As a child, my parents each ran a restaurant. I recall falling asleep under tables, playing hide-and-seek in enormous kitchens and not thinking it strange to see a live crayfish being turned into our dinner. When I was 10 my mom asked me what I wanted to serve at my birthday lunch and I said artichokes (don’t think that went down to well with my tomato sauce-obsessed peers!). Four years ago, my mother, Wirie, had a concept for a gourmet gifting company, and that’s how LekkerBek started. In the meantime, I also met my husband Wiets. Together we have travelled the world tasting as many delicacies as our tummies (and wallets) would allow. Now I spend endless hours experimenting in the kitchen – it’s creative therapy.</div>
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Anonymoushttp://www.blogger.com/profile/08662845488950758084noreply@blogger.com0tag:blogger.com,1999:blog-7099696220538584741.post-24987492269033744752013-08-12T17:33:00.000+02:002013-08-12T17:33:19.926+02:00Chicken liver parfait, tomato and coffee jam with crème brulee, spiced ice-cream and stewed fruit<section class="mod bg-white shadow" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 2px 2px 2px; background-color: white; border-bottom-left-radius: 5px; border-bottom-right-radius: 5px; border-top-left-radius: 5px; border-top-right-radius: 5px; box-shadow: rgba(0, 0, 0, 0.0980392) 2px 2px 2px; color: #404040; font-family: Arial, sans-serif; font-size: 13px; line-height: 18.1875px; margin-bottom: 17px; padding: 15px;"><header class="header-compressed entry-meta challenge-sponsor" style="margin-top: 10px; position: relative;"><a href="http://freshlyblogged.co.za/wp/assets/robertsons_circle.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" src="http://freshlyblogged.co.za/wp/assets/robertsons_circle.png" style="border: 0px; height: auto; max-width: 100%; vertical-align: middle;" /></a><div class="lightgreen-headings heading" style="float: left; width: 416px;">
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Chicken liver parfait, tomato and coffee jam with crème brulee, spiced ice-cream and stewed fruit</h1>
<span class="h5 author-name" style="color: #99cc33; font-family: cachetbookmedium, Arial, sans-serif; font-size: 16.25px; margin-bottom: 5px;">By <a href="http://freshlyblogged.co.za/profile/bradleyc/" style="color: #99cc33; outline: 0px; text-decoration: none;">Bradley Castle (The Hungry Chef)</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgkzitWTrCTHXatUkM16QA1JafmuVjAUgxLD-vZZwK5G-heBG7LzoOIC7WH3gSbma8kKHaYQgmg_P1-n78lpJi6YuTlqPh5YSvsLyRJOcvOipww8uNY_gBAIfX70EDqFh6HII0YrGZ244/s1600/Week+6+Challange.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgkzitWTrCTHXatUkM16QA1JafmuVjAUgxLD-vZZwK5G-heBG7LzoOIC7WH3gSbma8kKHaYQgmg_P1-n78lpJi6YuTlqPh5YSvsLyRJOcvOipww8uNY_gBAIfX70EDqFh6HII0YrGZ244/s640/Week+6+Challange.jpg" width="640" /></a><strong>Inspiration behind this recipe:</strong> The inspiration for these dishes came from many influences during my studies and career thus far. It was also the chef in me, who loves to create unique flavour combinations that marry together in a soft, subtle way; complementing each other so well, after every mouthful you just want more and more.<br />These dishes are a little technical, but they make a great meal in the end. They're well worth trying if you are the type who likes to experiment in the kitchen a little.</div>
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Ingredients</h3>
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For the dessert:</h3>
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<strong>Spiced white chocolate ice-cream:</strong><br />80g white chocolate; 8 egg yolks; 1/4 tsp <strong>Robertsons cayenne pepper;</strong>500ml milk</div>
<div style="margin-bottom: 15px;">
<strong>Stewed fruit:</strong>1 packet PnP dried fruits (all fruits except prunes, which go in liver parfait); 1/2 cup of sugar; 1 cup water</div>
<div style="margin-bottom: 15px;">
<strong>Vanilla-cinnamon creme brulee:</strong>1 vanilla pod, scraped; <strong>Robertsons cinnamon; </strong>200ml cream; 100ml milk; 3 Tbsp sugar; 4 egg yolks</div>
<div style="margin-bottom: 15px;">
<strong>Tomato-coffee jam:</strong> 1kg tomatoes, skinned and pitted (reserve pips and inner flesh); 2 red peppers, roasted and skinned; 6 coffee beans; 1 tsp vinegar; 100ml olive oil; 150g icing sugar (placed over reserved pips and flesh and left in a warm place for 3 hours); Salt and pepper to taste; 1/2 tsp <strong>Robertsons cayenne pepper</strong></div>
<div style="margin-bottom: 15px;">
<strong>Melba toast: </strong>500g white bread flour; 15g fresh yeast; 15g sugar; 300ml warm water; 10g salt</div>
<div style="margin-bottom: 15px;">
<strong>For chicken liver parfait:</strong> 250g PnP chicken livers; 1 Tbsp olive oil; Prunes from the packet PnP dried fruits; 1 vanilla pod, scraped; 1/2 tsp<strong>Robertsons ground cinnamon; </strong>Salt and pepper to taste; 50g butter; 50ml PnP cream</div>
</div>
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For spiced white chocolate ice-cream:</h3>
<div style="margin-bottom: 15px;">
Melt chocolate over a double boiler. Cream chocolate into eggs with cayenne pepper. Add in heated milk and return to a low heat. Stir with a wooden spoon until it thickens like custard. Leave to cool to room temperature, place in the fridge until cooled, then place in the freezer for about 4 hours. Remove and blitz in a food processor. Repeat this step 3 times, then leave in the fridge overnight for the ice-cream to set.</div>
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For the stewed fruits:</h3>
<div style="margin-bottom: 15px;">
Place ingredients in a saucepan over a medium heat and let simmer for about 30 minutes.</div>
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For vanilla-cinnamon creme brulee:</h3>
<div style="margin-bottom: 15px;">
Infuse vanilla and cinnamon in cream and milk on a low heat for about 30 minutes.</div>
<div style="margin-bottom: 15px;">
Cream together the sugar and egg yolks and then slowly add in the hot cream mixture.</div>
<div style="margin-bottom: 15px;">
Strain into ramekins and bake in the oven at 120 degrees Celsius for 45 minutes or until set. Take out of the oven and leave to cool.</div>
<div style="margin-bottom: 15px;">
Once cool, sprinkle with white sugar and brulee it with a gas torch.</div>
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For melba toast:</h3>
<div style="margin-bottom: 15px;">
Preheat oven to 200 degrees Celsius.</div>
<div style="margin-bottom: 15px;">
Combine yeast and sugar with water and leave to activate. (It usually takes about 10 minutes and you will see a froth develop on the top.) Mix this into the remaining ingredients and knead for 10 minutes. until the dough is smooth. Cover with a damp tea towel and leave to prove for about 45 minutes.</div>
<div style="margin-bottom: 15px;">
Knock it back, cut and shape into the shapes you want to make and leave to prove, covered again, for another 45 minutes.</div>
<div style="margin-bottom: 15px;">
Bake in a preheated oven for 25 minutes. Take out and leave to cool. Cut paper thin and bake again in the oven for about 5 minutes, until toasted.</div>
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For tomato and coffee jam:</h3>
<div style="margin-bottom: 15px;">
After the pips and flesh have macerated for 3 hours, strain off the liquid and add it to the remaining flesh of the tomatoes that have been finely cubed with the red pepper.</div>
<div style="margin-bottom: 15px;">
Add together with all the remaining ingredients and cook on a medium heat in a small saucepan until it has reduced to a jam consistency. Serve on top of the chicken liver.</div>
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For chicken liver parfait:</h3>
<div style="margin-bottom: 15px;">
Saute chicken livers in olive oil until cooked all the way through. Add all ingredients into a food processor and blitz until smooth. Pipe into a serving glass.</div>
</div>
</div>
</div>
</section>Anonymoushttp://www.blogger.com/profile/08662845488950758084noreply@blogger.com0tag:blogger.com,1999:blog-7099696220538584741.post-62743912098000324172013-08-07T12:00:00.000+02:002013-08-07T12:00:12.431+02:00Pear frangipane, dark chocolate ice cream and Amarula custard<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguTfV8995rX0DccAqbeGyhowHBetyepZR8DUvwALsAxNr3OejuEtLekl9jben_EKIYcjzV-zyfb_tHnjULlAv1SvXmevaa86r7jesWfAkDMmvroAuKT52TUyFdLTYhQjO-TX_DzJg1MTY/s1600/week+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguTfV8995rX0DccAqbeGyhowHBetyepZR8DUvwALsAxNr3OejuEtLekl9jben_EKIYcjzV-zyfb_tHnjULlAv1SvXmevaa86r7jesWfAkDMmvroAuKT52TUyFdLTYhQjO-TX_DzJg1MTY/s400/week+5.jpg" width="400" /></a></div>
<br />
<br />
This is my new recipe for the freshly blogged competition, please follow the link to go and vote for my recipe<br />
<a href="http://freshlyblogged.co.za/recipe/pear-frangipane-dark-chocolate-ice-cream-and-amarula-custard/">http://freshlyblogged.co.za/recipe/pear-frangipane-dark-chocolate-ice-cream-and-amarula-custard/</a><br />
<section class="mod bg-white shadow" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 2px 2px 2px; background-color: white; border-bottom-left-radius: 5px; border-bottom-right-radius: 5px; border-top-left-radius: 5px; border-top-right-radius: 5px; box-shadow: rgba(0, 0, 0, 0.0980392) 2px 2px 2px; color: #404040; font-family: Arial, sans-serif; font-size: 13px; line-height: 18.1875px; margin-bottom: 17px; padding: 15px;"><header class="header-compressed entry-meta challenge-sponsor" style="margin-top: 10px; position: relative;"><div class="recipe-inspiration" style="margin-bottom: 15px;">
<strong>Inspiration behind this recipe:</strong> Decadent dessert – a childhood delight! It's amazing what magic can be created with a few, simple ingredients. This sweet, comforting treat is a nod to nostalgia; I remember helping my granny to make something similar many moons ago.<br /><br />I'm inspired by the concepts of 'mystery basket' meets 'late-night craving' in this dish. It's super-easy to whip up a delicious pudding with ingredients from your kitchen. While Amarula liqueur, ground almonds and dark chocolate aren't your average store cupboard staples, these simply add a hint of gourmet flavour (they can be substituted with other items for a midnight quick-fix treat).<br /><br />Frangipane was my favourite dessert as a child. I patiently helped my granny to crush the biscuits for the base and today, while putting together this recipe, so did my daughters.<br />Sadly, frangipane has fallen out of flavour recently, so a new twist adds modern dining excitement : the pairing of hot, steaming custard with cold, homemade chocolate ice cream.<br /><br />Pears are a perennial fruit choice in the colder months, so they're an ideal, juicy topping, and they slice through the sticky sweetness too.<br /><br />Cheers to childhood. Memories are made of this.</div>
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</header></section><section class="mod bg-white lightgreen-headings" style="background-color: white; border-bottom-left-radius: 5px; border-bottom-right-radius: 5px; border-top-left-radius: 5px; border-top-right-radius: 5px; color: #404040; font-family: Arial, sans-serif; font-size: 13px; line-height: 18.1875px; margin-bottom: 17px; padding: 15px;"><h3 style="color: #99cc33; font-family: cachetbookmedium, Arial, sans-serif; font-size: 23.4px; line-height: 23.4px; margin: 10px 0px 15px; text-rendering: optimizespeed;">
Ingredients</h3>
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For the Amarula custard:</h3>
<div style="margin-bottom: 15px;">
1 cup milk<br />8 egg yolks<br />1/3 cup sugar<br />1/2 cup <strong>Amarula</strong></div>
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For the chocolate ice cream:</h3>
<div style="margin-bottom: 15px;">
500ml milk<br />80g dark chocolate<br />10 egg yolks<br />1/2 cup sugar</div>
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For the pear frangipane:</h3>
<div style="margin-bottom: 15px;">
1 pkt PnP cream crackers<br />2 Tbsp white sugar<br />3 Tbsp butter<br />100g flaked almonds, ground into a powder<br />2 medium eggs<br />2 Tbsp cake flour<br />1/4 cup white sugar<br />80g butter<br />2 pears, peeled, cored and sliced</div>
</div>
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Amarula custard:</h3>
<div style="margin-bottom: 15px;">
Heat up the milk to just below boiling point, remove from the heat, In a separate bowl whisk the egg yolks and sugar until pale then slowly whisk in the heated milk, return back to a low heat and stir with a wooden spoon until it thickens like custard, then add in the Amarula and leave to cool or serve hot.</div>
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Chocolate ice cream:</h3>
<div style="margin-bottom: 15px;">
Heat up the milk to just below boiling point, remove from the heat and add in the chocolate and whisk until combined. In a separate bowl whisk the egg yolks and sugar until pale then slowly whisk in the chocolate mixture, return back to a low heat and stir with a wooden spoon until it thickens like custard. Leave to cool to room temperature, then place in the fridge until cooled, then in the freezer for about 4 hours. Take it out and blitz in a food processor, repeat this step 3 times, and then leave over night for the ice cream to set.</div>
<div style="margin-bottom: 15px;">
Best of all is that no ice cream maker is needed for this!</div>
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Pear frangipane:</h3>
<div style="margin-bottom: 15px;">
Preheat the oven to 180 degrees. In a food processor, blitz the cream crackers, 2 Tbsp sugar and 3 Tbsp butter until it resembles wet bread crumbs, this is the base for the frangipane. Line a 23cm tart tin with these crumbs.</div>
<div style="margin-bottom: 15px;">
Now in the food processor add all the remaining ingredients except for the pears and blitz together, spread this evenly over the crumb base, then slice the pears and arrange them on the almond base.</div>
<div style="margin-bottom: 15px;">
Bake for 30 minutes.</div>
</div>
</div>
</div>
</section>Anonymoushttp://www.blogger.com/profile/08662845488950758084noreply@blogger.com0tag:blogger.com,1999:blog-7099696220538584741.post-61452952852961766772013-07-27T13:56:00.000+02:002013-07-27T13:56:07.573+02:00LOCAL BIRD MEETS CORNY BRAAI IN FRUITILICIOUS FUSION DISH<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG3hPn6cYwWEKS3kQ0Qf6B0V7StqDmTug_2Md9g7haO1sSp5v7Ach3iXpGUJCPwmDIA9Fg7uqaTXGbSNNWjxJXBU7u6q_tjH8DrbuQx-TaRjsUhQdjrhQdfn9AMpbYWdasY58TYhmUzrc/s1600/DSC_0082.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG3hPn6cYwWEKS3kQ0Qf6B0V7StqDmTug_2Md9g7haO1sSp5v7Ach3iXpGUJCPwmDIA9Fg7uqaTXGbSNNWjxJXBU7u6q_tjH8DrbuQx-TaRjsUhQdjrhQdfn9AMpbYWdasY58TYhmUzrc/s640/DSC_0082.jpg" width="640" /></a></div>
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<b><span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Arial;">The dish :
Ostrich koftas – traditional Indian <span style="color: #1f497d; mso-themecolor: dark2;">meatballs</span> – paired with herbed cornbread, dried fruit compote and
a red wine reduction</span></b><span style="font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Arial;">I’ve had a lingering love affair with fusion food since my rookie days
as a virgin chef. </span><span style="font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Arial;">There’s nothing more satisfyingly risky than pairing x, y and z from
vastly different continents and cultures…and discovering that, really, they
were meant to be mixed after all.</span><span style="font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Arial;">Fusion food is the gastronomic equivalent of democracy. Every ingredient
is equal – no matter what it looks like or where it comes from.</span><span style="font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Arial;">This week’s dish reflects everything I relish about Indian, South
African and classic French cuisine : tasty, tantalising and pleasingly easy on
the eye.</span><span style="font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Arial;">Ostrich meat, too, deserves pride of place on our dinner tables. It’s
one of the healthiest animal protein sources available – yet so under-rated.</span><span style="font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Arial;">So, I threw together the traditional South African braai, a couple of
Indian Koftas, a French plating and red wine sauce. </span><span style="font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Arial;">The result? Magic.</span><span style="font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></div>
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<b><u><span style="font-size: 12.0pt; line-height: 115%;">Ingredients for Herbed Corn Bread<o:p></o:p></span></u></b></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">500g Mealie Meal (I like
the course braai pap, but this is up to your preference)<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">700g White Bread Flour<o:p></o:p></span></div>
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<span style="font-size: 12.0pt;">35g Fresh Yeast<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">50g White Sugar<o:p></o:p></span></div>
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<span style="font-size: 12.0pt;">25g Salt<o:p></o:p></span></div>
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<span style="font-size: 12.0pt;">50ml Olive Oil<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">2 Eggs lightly beaten<o:p></o:p></span></div>
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<span style="font-size: 12.0pt;">700ml warm Milk<o:p></o:p></span></div>
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<span style="font-size: 12.0pt;">30g Chives chopped<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">1 Onion finely diced<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
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<b><u><span style="font-size: 12.0pt;">Method for Herbed Corn Bread<o:p></o:p></span></u></b></div>
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<br /></div>
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<span style="font-size: 12.0pt;">Get the braai ready, I
have learnt that briquette’s work best when making braai breads.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">Mix together 1 TBSP of the
sugar with the fresh yeast and “cream” them together, add 1 TBSP white bread
flour to this and mix for another minute, add this to the warm milk and leave
to form a sponge on the top of the milk, it can take up to 10 minutes to do so.<o:p></o:p></span></div>
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<span style="font-size: 12.0pt;">mean while mix the mealie
meal with the remaining sugar, flour, salt, chives and onion.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">When the yeasty mixture
has formed a sponge, add in the eggs and olive oil, mix lightly.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">Add the yeasty mixture
into the flour mixture and knead for about 5 minutes, leave the dough to stand
in a draft free place for about 40 minutes, place the dough onto a lightly
floured work surface and stretch it into a big square about 60cm x 60cm, then
fold the bottom half up to the middle, fold the top half down over that, fold
the right side in to the middle and fold the left side over that, place back in
a container and leave to proof for another 30 minutes, repeat this 4 times,
after the 4<sup>th</sup> time leave to stand for 1hr30min, then take it out and
place into a oiled potjie pot, leave to rest for 10 minutes then place this in
the fire place with about 8 briquettes underneath the pot, and about 8 on the
lid of the potjie pot, keep replacing
with hot briquettes for about 1hr 30 minutes until it is cooked.<o:p></o:p></span></div>
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<br /></div>
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<b><u><span style="font-size: 12.0pt; line-height: 115%;">Ingredients for Red Wine Reduction<o:p></o:p></span></u></b></div>
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<span style="font-size: 12.0pt;">500ml Drostdy-Hof Pinotage<o:p></o:p></span></div>
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<span style="font-size: 12.0pt;">500ml Beef Stock<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">1 Bay leaf<o:p></o:p></span></div>
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<span style="font-size: 12.0pt;">1/2 Onion finely diced<o:p></o:p></span></div>
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<span style="font-size: 12.0pt;">2 TBSP butter<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">1 tsp white sugar<o:p></o:p></span></div>
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<span style="font-size: 12.0pt;">Salt and pepper to taste<o:p></o:p></span></div>
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<br /></div>
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<b><u><span style="font-size: 12.0pt;">Method for Red Wine Reduction<o:p></o:p></span></u></b></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">Sweat off the onions with
the butter, add in the rest of the ingredients and let simmer on a low heat
until it has reduced down to only a ½ cup of liquid, strain and it is ready to
use<o:p></o:p></span></div>
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<br /></div>
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<b><u><span style="font-size: 12.0pt; line-height: 115%;">Ingredients for Ostrich Kofta’s<o:p></o:p></span></u></b></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">500g Ostrich Sausage out
of the skin<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">3 tsp Mild Curry Powder
(depending on how spicy you like it)<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">1 Onion finely diced<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">2 Eggs lightly beaten<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">½ cup Toasted Bread Crumbs<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">3 TBSP PnP Peach Chutney<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">Prunes for 250g packet PnP
Mixed Dried Fruit finely diced<o:p></o:p></span></div>
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<span style="font-size: 12.0pt;">Salt and pepper to taste<o:p></o:p></span></div>
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<br /></div>
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<b><u><span style="font-size: 12.0pt;">Method for Ostrich Kofta’s<o:p></o:p></span></u></b></div>
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<span style="font-size: 12.0pt;">Pre-heat the oven to 180˚c<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">Mix all the ingredients
together until well combined. Divide the mixture into 12 equal size balls, roll
them tightly and place onto a roasting tray rubbed with oil and bake in the
oven at 180˚c for 12 minutes<o:p></o:p></span></div>
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<b><u><span style="font-size: 12.0pt; line-height: 115%;">Ingredients for Fruit Compote<o:p></o:p></span></u></b></div>
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<span style="font-size: 12.0pt;">250g PnP Mixed Dried Fruit
– Finely diced<o:p></o:p></span></div>
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<span style="font-size: 12.0pt;">2 TBSP White Sugar<o:p></o:p></span></div>
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<span style="font-size: 12.0pt;">1 tsp Mild Curry Powder<o:p></o:p></span></div>
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<span style="font-size: 12.0pt;">2 TBSP PnP Peach Chutney<o:p></o:p></span></div>
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<span style="font-size: 12.0pt;">250ml Drostdy-Hof Pinotage<o:p></o:p></span></div>
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<span style="font-size: 12.0pt;">250ml Vegetable Stock<o:p></o:p></span></div>
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<span style="font-size: 12.0pt;">1 Cardomom Pod<o:p></o:p></span></div>
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<br /></div>
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<b><u><span style="font-size: 12.0pt;">Method for Fruit Compote<o:p></o:p></span></u></b></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">Place all the ingredients
into a small sauce-pan and leave to simmer for until almost all the liquid is
gone, take off the heat and keep aside until ready to serve.<o:p></o:p></span></div>
<br />
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<br /></div>
Anonymoushttp://www.blogger.com/profile/08662845488950758084noreply@blogger.com0tag:blogger.com,1999:blog-7099696220538584741.post-2097580705984027052013-07-24T19:20:00.003+02:002013-07-24T19:20:22.672+02:00Freshly Blogged Week 3 challange<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-wnlwcuwPSWcfcF2Cfl6L5WxZC3a8hpias7yvtLfJFWFMPggfAZUr_rDe1At516s0BWonHCB25MxesSCK23ZmMAkTOCrqxwVjUh9CcH8qCa4o3ocDDQCoddNm7jdZ5wAPuEPQBMKkkUM/s1600/Week+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-wnlwcuwPSWcfcF2Cfl6L5WxZC3a8hpias7yvtLfJFWFMPggfAZUr_rDe1At516s0BWonHCB25MxesSCK23ZmMAkTOCrqxwVjUh9CcH8qCa4o3ocDDQCoddNm7jdZ5wAPuEPQBMKkkUM/s640/Week+3.jpg" width="614" /></a></div>
<br />
<br />
Hello All,<br />
Here is my awesome week 3 challenge on freshly blogged, please follow the link and vote.<br />
<a href="http://freshlyblogged.co.za/recipe/local-bird-meets-corny-braai-in-fruitilicious-fusion-dish/">http://freshlyblogged.co.za/recipe/local-bird-meets-corny-braai-in-fruitilicious-fusion-dish/</a>Anonymoushttp://www.blogger.com/profile/08662845488950758084noreply@blogger.com0tag:blogger.com,1999:blog-7099696220538584741.post-85077285639385218842013-07-09T10:39:00.000+02:002013-07-09T10:39:04.606+02:00Your votes needed!!!!!I need your votes.........<br />
As most of you know I have entered the Pick n Pay, Fresh Living, Freshly Blogged Competition, it is a great competition that is taking place from now until 23 September 2013, it involves you the public to vote for your favourite recipes and food bloggers which I hope is me, it is a quick and easy vote to do here is the link and just click vote for recipe. <a href="http://freshlyblogged.co.za/recipe/baby-corn-soup-thai-stir-fried-veg-on-noodles-brie-spring-rolls-with-thaia-marmalade/">http://freshlyblogged.co.za/recipe/baby-corn-soup-thai-stir-fried-veg-on-noodles-brie-spring-rolls-with-thaia-marmalade/</a><br />
<br />
<br />
Many thanks<br />
The Hungry ChefAnonymoushttp://www.blogger.com/profile/08662845488950758084noreply@blogger.com0tag:blogger.com,1999:blog-7099696220538584741.post-71882511339180115832013-07-08T16:10:00.002+02:002013-07-08T16:10:31.631+02:00Freshly Blogged Voting has opened<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIzYOFh72-ceHrXEdTLPBGAQNaZaiCJBfIGn8Mu1KtVKY_Elu_ekebq0aRBJ4cw58B-tb_NN4845ChSwAZ-5TK8AKKYU2NogaBWkeWbiUuam_u0z1zJy7AIb2YPmVbpyysCY3NzopMssw/s1600/Week+1+challange.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIzYOFh72-ceHrXEdTLPBGAQNaZaiCJBfIGn8Mu1KtVKY_Elu_ekebq0aRBJ4cw58B-tb_NN4845ChSwAZ-5TK8AKKYU2NogaBWkeWbiUuam_u0z1zJy7AIb2YPmVbpyysCY3NzopMssw/s400/Week+1+challange.jpg" width="400" /></a></div>
<br />
<br />
Hello All,<br />
<br />
Voting has opened today for the Freshly Blogged Competition, please go onto the site and vote for your favorite recipe, hopefully it is mine, but i do understand if it isn't. Here is the link to the site <a href="http://freshlyblogged.co.za/">http://freshlyblogged.co.za/</a> this is a very interesting competition and it a load of fun for myself and I am sure the fellow competitors feel the same, follow the competition week to week to see who gets voted off, who makes it through and who is tops.<br />
Happy CookingAnonymoushttp://www.blogger.com/profile/08662845488950758084noreply@blogger.com0tag:blogger.com,1999:blog-7099696220538584741.post-57121989974338308222013-07-04T12:24:00.000+02:002013-07-04T12:24:12.284+02:00Christmas in July Dessert........Deconstructed Eton Mess<div class="MsoNoSpacing">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8N8J1KT8FwVFbNSUd4JBK2eflJU-8VYvvQk6p7HV0FPCocyDJBjc1wFcAf4-qxcP8ldNXrsuN-oIPHVnLsz3NCF122n3vdbOkWs3j8aGfQlb_aoPPaFTPWLRy-FtCJ0pHqPfvFEhlFdI/s1600/Decontructed+Eton+Mess.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8N8J1KT8FwVFbNSUd4JBK2eflJU-8VYvvQk6p7HV0FPCocyDJBjc1wFcAf4-qxcP8ldNXrsuN-oIPHVnLsz3NCF122n3vdbOkWs3j8aGfQlb_aoPPaFTPWLRy-FtCJ0pHqPfvFEhlFdI/s640/Decontructed+Eton+Mess.jpg" width="480" /></a></div>
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Before I get into part 3 of Christmas in July, I just
want to mention to those of you who follow this recipe of the week loyally, I
am taking part in a very interest cooking competition that is online from Freshly
Blogged, the competition starts on the 8<sup>th</sup> July 2013, and I will be
needing your votes to make it through to the next round, so please go onto the
Freshly Blogged website and register as a voter and see what I am going to
create in the weekly challenges.<o:p></o:p><br />
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Now for today’s dessert, a quick and sexy little dessert
that has the Christmas flavours running through it, berries, brandy, cream,
meringue hmmmmmmm everything you need, so myself and newly appointed pastry
chef, Elri Booyse who I hope I get to work with for a decent while as she is
talented and creative, sat and thought a little out the box and came up with
this one….<o:p></o:p></div>
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<br /></div>
<div class="MsoNoSpacing">
Serves: 4<o:p></o:p></div>
<div class="MsoNoSpacing">
Difficulty: Easy<o:p></o:p></div>
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Prep Time: 15 minutes<o:p></o:p></div>
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Cooking Time: 1 Hours<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b><u>Ingredients for
the meringue</u></b><o:p></o:p></div>
<div class="MsoNoSpacing">
4 egg whites<o:p></o:p></div>
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½ tsp lemon juice<o:p></o:p></div>
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200g castor sugar<o:p></o:p></div>
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<br /></div>
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<b><u>Method</u></b><o:p></o:p></div>
<div class="MsoNoSpacing">
Place the egg whites in a mixer and whisk until they
start to form soft peaks, then add in the castor sugar a little at a time so
that the last bit is totally incorporated before you add in the next bit, when
it is at stiff peak add in the lemon juice.<o:p></o:p></div>
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<br /></div>
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Pipe onto a baking tray lined with grease proof paper and
bake at 150˚c for 1 hour.<o:p></o:p></div>
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<br /></div>
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<b><u>Ingredients for
the Berry Compote</u></b><o:p></o:p></div>
<div class="MsoNoSpacing">
600g mixed berries<o:p></o:p></div>
<div class="MsoNoSpacing">
150g treacle sugar<o:p></o:p></div>
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1 vanilla pod scraped<o:p></o:p></div>
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¼ tsp cinnamon<o:p></o:p></div>
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2 cloves<o:p></o:p></div>
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100ml brandy<o:p></o:p></div>
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100ml water<o:p></o:p></div>
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<br /></div>
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<b><u>Method</u></b><o:p></o:p></div>
<div class="MsoNoSpacing">
Place all the ingredients into a pot onto the stove and
let simmer for about 10 minutes until the liquid start to thicken, take off the
heat and leave to cool.<o:p></o:p></div>
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<br /></div>
<div class="MsoNoSpacing">
<b><u>Ingredients for
the Amarula Creme</u></b><o:p></o:p></div>
<div class="MsoNoSpacing">
500ml Fresh Cream<o:p></o:p></div>
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100ml Amarula<o:p></o:p></div>
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<br /></div>
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<b><u>Method</u></b><o:p></o:p></div>
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Whisk the cream until it starts to thicken, then whisk in
the Amarula and whisk until stiff peak.<o:p></o:p></div>
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<br /></div>
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Now to build your master piece, break up the meringue and
place this at the bottom of your serving dish, I have gone with Martini glasses
as they are sexy, then take a very little bit of the cream and spread a layer
on top of the meringue, this will stop the red juices of the berry compote from
going into the meringue so you will have a perfectly layered dessert. The place
a layer of berries on top of that and then top it all off with the crème.<o:p></o:p></div>
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I have garnished this here with an edible flower and a
bit of sugar work, but I think that will take a little more explaining in
person to do, you can replace it with the pods of the vanilla you have scraped.<o:p></o:p></div>
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Bon appetite<o:p></o:p></div>
<br />
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<br /></div>
Anonymoushttp://www.blogger.com/profile/08662845488950758084noreply@blogger.com0tag:blogger.com,1999:blog-7099696220538584741.post-58249434174855355052013-06-26T14:20:00.001+02:002013-06-26T14:20:24.513+02:00Freshly Blogged Competition<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbaKqiKZfuN5WBkIpbBNZBztpAVNa4PGxnF2ybYZ-YuUbhMEVMxgf4cTAWz4Y55mUIDn34DHYATuDngn2ljaPPIGYNNTatJqdMLI6S11uCDSUS7431y7U1syr0HveYWsDui9d7W9OehAM/s1600/IMG_1931.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbaKqiKZfuN5WBkIpbBNZBztpAVNa4PGxnF2ybYZ-YuUbhMEVMxgf4cTAWz4Y55mUIDn34DHYATuDngn2ljaPPIGYNNTatJqdMLI6S11uCDSUS7431y7U1syr0HveYWsDui9d7W9OehAM/s640/IMG_1931.jpg" width="640" /></a></div>
<br />
<br />
To all my avid blog readers I am proud to announce that I will be competing in the Freshly Blogged competition that will start from the 8th July 2013, I am very excited to be doing it as the competition format is going to be quite interesting, we will be given weekly challenges that you the public need to vote on your favourites each week on the Freshly Blogged website, then contents will get chopped until there is a final winner, which of course I hope is me.<br />
<br />
So please stay tuned and go to the Freshly Blogged website to register as a voter.<br />
<br />
P.S. I am really going to bring my A-game to the table of this one!!!!!!!!!<br />
<br />
<br />
Many thanks<br />
Hungry Chef BradAnonymoushttp://www.blogger.com/profile/08662845488950758084noreply@blogger.com0tag:blogger.com,1999:blog-7099696220538584741.post-16904983865082253982013-06-24T08:45:00.000+02:002013-06-24T08:45:20.967+02:00Christmas in July Main Course..........Mild Venison and Prune Curry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeiQuYPIY5wo9Z7K_D10cnPpfMcdDmpVMSWZLgnzxrlVyP-haOiZRU4mLSmYAeZFQ8PdU6lSqSBBiPx-GtslfZr8q1bfzgHtx3U_hjeatNORdpgQsp8ghyXNT_GTQHG1Iiw9LgEwOYkD4/s1600/Venison+&+Prune+Curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeiQuYPIY5wo9Z7K_D10cnPpfMcdDmpVMSWZLgnzxrlVyP-haOiZRU4mLSmYAeZFQ8PdU6lSqSBBiPx-GtslfZr8q1bfzgHtx3U_hjeatNORdpgQsp8ghyXNT_GTQHG1Iiw9LgEwOYkD4/s640/Venison+&+Prune+Curry.jpg" width="480" /></a></div>
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Mild Venison & Prune Curry with
Cranberry Chutney<o:p></o:p></div>
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<br /></div>
<div class="MsoNoSpacing">
This is part 2 of the Christmas in July menu, and to me
there is nothing better in winter than good venison, it is fairly priced, easy
to cook into comfort food and in many countries it is a Christmas meat as it is
usually hunting season in winter. This is a nice warm dish that goes extremely
well with good old samp.<o:p></o:p></div>
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<br /></div>
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Serves: 6<o:p></o:p></div>
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Difficulty: Easy<o:p></o:p></div>
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Prep Time: 30 minutes<o:p></o:p></div>
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Cooking Time: 2 ½ Hours<o:p></o:p></div>
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<br /></div>
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<b><u>Ingredients for
the Curry</u></b><o:p></o:p></div>
<div class="MsoNoSpacing">
1,5 kg Venison goulash<o:p></o:p></div>
<div class="MsoNoSpacing">
3 TBSP butter<o:p></o:p></div>
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6 cloves of garlic finely chopped<o:p></o:p></div>
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1 thumb size piece of ginger finely chopped<o:p></o:p></div>
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2 onions roughly chopped<o:p></o:p></div>
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1 TBSP Mild curry powder<o:p></o:p></div>
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2 TBSP mixed garum masala<o:p></o:p></div>
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1 TBSP ground cumin<o:p></o:p></div>
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1 tsp ground coriander<o:p></o:p></div>
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1 TBSP ground all spice berries<o:p></o:p></div>
<div class="MsoNoSpacing">
2 TBSP brown sugar<o:p></o:p></div>
<div class="MsoNoSpacing">
2 tins whole peeled tomatoes<o:p></o:p></div>
<div class="MsoNoSpacing">
250g pitted prunes<o:p></o:p></div>
<div class="MsoNoSpacing">
2 cups good dry red wine<o:p></o:p></div>
<div class="MsoNoSpacing">
1lt good quality beef stock<o:p></o:p></div>
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1lt water<o:p></o:p></div>
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Salt and pepper to taste<o:p></o:p></div>
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<br /></div>
<div class="MsoNoSpacing">
<b><u>Method</u></b><o:p></o:p></div>
<div class="MsoNoSpacing">
Place the prunes and red wine in a bowl and microwave for
about 1 minute, this will help the prunes to suck in the wine, then leave to
stand for at least 3 hours before using.<o:p></o:p></div>
<div class="MsoNoSpacing">
Brown off the venison in the butter to start developing a
good flavor base, take the venison out of the pot and add in the onions and
sauté for about 5 minutes until they start to brown, then add in the garlic and
ginger and continue to sauté for another 3 minutes, add back the meat along
with all the spices, whole peeled tomatoes, beef stock and water. Leave to
simmer on a medium heat for about 2 hours, then add in the prunes and red wine
and let simmer for the remaining 30 minutes, check the season and adjust to
your taste.<o:p></o:p></div>
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<br /></div>
<div class="MsoNoSpacing">
It is always best to cook this the day before eating as
the flavours develop and mature.<o:p></o:p></div>
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<br /></div>
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<b><u>Ingredients for
the Cranberry Chutney</u></b><o:p></o:p></div>
<div class="MsoNoSpacing">
1 Tin Cranberries<o:p></o:p></div>
<div class="MsoNoSpacing">
2 TBSP white wine vinegar<o:p></o:p></div>
<div class="MsoNoSpacing">
1 tsp black mustard seeds<o:p></o:p></div>
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1 cup sugar<o:p></o:p></div>
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1 clove garlic<o:p></o:p></div>
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Juice from 1 orange<o:p></o:p></div>
<div class="MsoNoSpacing">
2 sprigs of thyme<o:p></o:p></div>
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Salt and pepper to taste<o:p></o:p></div>
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<br /></div>
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<b><u>Method</u></b><o:p></o:p></div>
<div class="MsoNoSpacing">
Place all the ingredients into a small saucepan and
simmer for about 20 minutes until it thickens.<o:p></o:p></div>
<br />
<div class="MsoNoSpacing">
Take off the heat and leave to cool before using. <o:p></o:p></div>
Anonymoushttp://www.blogger.com/profile/08662845488950758084noreply@blogger.com0tag:blogger.com,1999:blog-7099696220538584741.post-60170455401076903992013-06-21T10:43:00.000+02:002013-06-21T10:43:09.226+02:00State of our Sea'sThis is just a quick little fact about fish for those of you who didn't know this.<br />
<br />
<br />
<ul>
<li>In 2012 the world produced 63 million tons of Beef and farmed 66 million tons of fish, that's right, farmed fish production has oven taken beef production world wide.</li>
<li>The current rate at which we are using our resources by 2030 we would need 1 1/2 earths to sustain what we are using!!!!</li>
<li>90% of the worlds fish populations are over fished and reaching a critical point.</li>
<li>It takes 3kg of wild caught fish to feed and produce 1kg of farmed fish.</li>
</ul>
<div>
just some interesting facts to think about when you buy and eat fish, the scary part of it all is that if you go into any super market you will always see the same fish on the shelves and these are mainly the ones that are being over fished.</div>
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<br /></div>
Anonymoushttp://www.blogger.com/profile/08662845488950758084noreply@blogger.com0tag:blogger.com,1999:blog-7099696220538584741.post-40016455475953388062013-06-19T17:33:00.002+02:002013-06-19T17:33:39.203+02:00Christmas in July..........Starter: Cauliflower and Gorgonzola Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOKrWmfH4jKgPvLRoLk_p3Rr8Z-LubGJiVdbDPL5d3hz_PaNc6UBga84kjykB_MX6jsGuWs9MsQTBohO7V8vLwHkzCUXQPCRjekh-a-1_i0UU4CWsCAB0CrbVXMWA7mGsUhCBIMmnHCjI/s1600/Cauliflower+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="379" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOKrWmfH4jKgPvLRoLk_p3Rr8Z-LubGJiVdbDPL5d3hz_PaNc6UBga84kjykB_MX6jsGuWs9MsQTBohO7V8vLwHkzCUXQPCRjekh-a-1_i0UU4CWsCAB0CrbVXMWA7mGsUhCBIMmnHCjI/s640/Cauliflower+soup.jpg" width="640" /></a></div>
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<b><br /></b></div>
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<b><br /></b></div>
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<b>Cauliflower and Gorgonzola Soup<o:p></o:p></b></div>
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<br /></div>
<div class="MsoNormal">
This is the first of a 3 recipe series that i will do one a week so by mid July you will have a wonderful "easy" Christmas in July menu to do at home.</div>
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<br /></div>
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I know it has been a while since I done the recipe of the
week, and sometimes it just gets so difficult to do it as “life” happens, and
in the hospitality business that can be a number of things. I recently took a
much needed 7 day break in <st1:city w:st="on">Cape Town</st1:city>
with my father in-law and of course my 3 amazing girls. Now for those with a
little zest for life will realize that you just cannot do everything there is
to do in Cape Town in 7 days, but we did however accomplish many of the things
like going to the Old Biscuit Mill Market on Saturday morning, we spent a day
in the Wine Lands, went up the mountain to look back down the mountain again,
went all the way to Cape Point, look at all the birds and animals at the World
Of Birds, ate fish n chips at the Hout Bay Harbor, look at all the stunning
fish at the Aquarium and spent a morning browsing around the V&A
waterfront.<o:p></o:p></div>
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<br /></div>
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All of this is just want I needed to get my creative juices
flowing again and start my winter thinking cap. So here I have done a very
simple little Cauliflower and Gorgonzola soup with toasted walnuts and white
truffle oil<o:p></o:p></div>
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<br /></div>
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Serves: 4<o:p></o:p></div>
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Difficulty: Easy<o:p></o:p></div>
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Prep Time: 10 Minutes<o:p></o:p></div>
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Cooking Time: 20 minutes<o:p></o:p></div>
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<br /></div>
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<b>Ingredients<o:p></o:p></b></div>
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2 heads of Cauliflower, stems and all<o:p></o:p></div>
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1 small onion<o:p></o:p></div>
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1 lt good quality vegetable stock (rather make your own that
the sodium rich store bought)<o:p></o:p></div>
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1 Wedge of Blue Tower Gorgonzola style blue cheese (much
creamier than the Blue Rock)<o:p></o:p></div>
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8 walnut halves<o:p></o:p></div>
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White truffle oil to drizzle<o:p></o:p></div>
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Little extra blue tower for garnishing<o:p></o:p></div>
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<br /></div>
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<b>Method<o:p></o:p></b></div>
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Break up the cauliflower and place in a small pot with the
vegetable stock and onion and leave to simmer for about 15 minutes, then put it
into a food processor with the blue tower and blitz until smooth, it must be
hot when you blitz it as this will make it more velvety.<o:p></o:p></div>
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Dish it up into your serving bowl, place the walnut halves
in the middle of the serving bowl, top that with a little cheese and drizzle
with white truffle oil.<o:p></o:p></div>
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<br /></div>
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A tasty and classy soup to be served in the winter at a
dinner party.<o:p></o:p></div>
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<br /></div>
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<b>Next week I will do a
real winter warmer main course.<o:p></o:p></b></div>
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<br /></div>
<br />
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Bon Appetite <o:p></o:p></div>
Anonymoushttp://www.blogger.com/profile/08662845488950758084noreply@blogger.com0tag:blogger.com,1999:blog-7099696220538584741.post-32677484089514772522013-05-13T20:47:00.003+02:002013-05-13T20:47:30.159+02:00Lamb Liver Stroganoff<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQTWtZu7izgfCSMhBvUl2Y75nFU8MHxrzHEnT1KIXe_B8Unb-TCU66N6Bs8g2VZEOZZZk7wj6KwugJvhawnoxq4hacjZ9lSwio0qE10ZWNodiAw2axZE5bhWq1F_D9Ys3utrTw9GUInTs/s1600/Lamb+Liver+Stroganoff.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQTWtZu7izgfCSMhBvUl2Y75nFU8MHxrzHEnT1KIXe_B8Unb-TCU66N6Bs8g2VZEOZZZk7wj6KwugJvhawnoxq4hacjZ9lSwio0qE10ZWNodiAw2axZE5bhWq1F_D9Ys3utrTw9GUInTs/s640/Lamb+Liver+Stroganoff.jpg" width="640" /></a></div>
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<br /></div>
<div class="MsoNormal">
Lamb Liver Stroganoff</div>
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<br /></div>
<div class="MsoNormal">
I know that I posted a “skinny chicken stroganoff” recently,
about 2 posts ago, but I done this this evening for our Easy Monday Meal at The
Links, and it was such a big hit, I tried a little myself and it truly is a
classic that I think even the most stubborn non liver eaters would turn around
and say, Ooh liver isn’t that bad, really easy to make consists of 2 parts, a
base sauce and then the finishing of the liver.</div>
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<br /></div>
<div class="MsoNormal">
Difficulty: Easy</div>
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Prep: 20 min</div>
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Cooking Time: 35 min</div>
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Serves: 6 </div>
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<br /></div>
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<b>Ingredients for base
sauce</b></div>
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1 Small onion fine sliced</div>
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80g streaky bacon cut into batons</div>
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500g Mushrooms quartered</div>
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25g tomato paste</div>
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250ml dry red wine</div>
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250ml beef stock</div>
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1 clove fresh garlic</div>
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Small handful chopped parsley</div>
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A few sprigs of thyme</div>
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1 tsp paprika</div>
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250ml cream</div>
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1 small gherkin finely cubed</div>
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Salt and pepper to taste</div>
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<br /></div>
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<b>Method<o:p></o:p></b></div>
<div class="MsoNormal">
Fry off the bacon in a little oil, until it starts to go a
little crispy, then add in the onions and cook until translucent, then add in
the garlic, thyme and tomato paste, carry on cooking this for about 2 more
minutes, then deglaze the pan with the red wine and add in the rest of the
ingredients except the mushrooms and parsley, leave this to simmer gently for
about 20 minutes, then add in the mushrooms and parsley and let simmer for a
further 5 minutes.</div>
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<br /></div>
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At this point the base sauce is cooked and is ready to be
used in either a beef stroganoff, chicken or as in this case a lamb liver.</div>
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<br /></div>
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<b><br /></b></div>
<div class="MsoNormal">
<b>Ingredients for Lamb
Liver Stroganoff<o:p></o:p></b></div>
<div class="MsoNormal">
Base sauce from above</div>
<div class="MsoNormal">
1kg lambs liver cut into strips</div>
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2 small onions chopped</div>
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1 TBSP flour</div>
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5 TBSP sour cream</div>
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Salt and pepper to taste</div>
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<b><br /></b></div>
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<b>Method<o:p></o:p></b></div>
<div class="MsoNormal">
Fry off the liver in two extremely hot pans, this is because
as soon as you add in the liver the pan is going to lose all of its heat and
the liver will stew opposed to frying, so better to use two pans to lessen this
effect, as soon as the lamb is in the pan, add in the onions, toss once or
twice until the lamb is coloured all around but not cooked through, divide the
flour into the two pans toss until all the flour absorbs the oil, then add in
the base sauce from the recipe above, leave this now to come to a strong
simmer, then add the sour cream take off the heat and serve.</div>
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<br /></div>
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I have served it here with mashed potatoes and caramelized onions</div>
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<br /></div>
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<b>Caramelized onions
recipe<o:p></o:p></b></div>
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2 onions sliced</div>
<div class="MsoNormal">
1 TBSP brown sugar</div>
<div class="MsoNormal">
Oil for frying</div>
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1 tot of whisky</div>
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<br /></div>
<div class="MsoNormal">
Fry off the onions until they start to colour, then add the
sugar and cook for a further 4 -5 minutes then just before you take it off the
heat add in the whisky and light it, let the flames burn out and you’re done.</div>
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<br /></div>
<div class="MsoNormal">
<br /></div>
Anonymoushttp://www.blogger.com/profile/08662845488950758084noreply@blogger.com0tag:blogger.com,1999:blog-7099696220538584741.post-66374142262321288772013-05-13T19:58:00.002+02:002013-05-13T19:58:23.440+02:00Red Velvet Cake with cream cheese frosting and homemade chocolate truffles<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguXclYKNEzSxcwBl9l3jHPWNpyE7zLE4iEYUJDijuj4F8aldPIBE87GSZmlx0YFDunMsqDHA58KpEHz2YJ8jm-oHxnXHckMYs4o4TxzDtPwJS0YyI4oiV01cXv9135fuf0aDJsjNIoOfg/s1600/Red+Velvet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguXclYKNEzSxcwBl9l3jHPWNpyE7zLE4iEYUJDijuj4F8aldPIBE87GSZmlx0YFDunMsqDHA58KpEHz2YJ8jm-oHxnXHckMYs4o4TxzDtPwJS0YyI4oiV01cXv9135fuf0aDJsjNIoOfg/s400/Red+Velvet.jpg" width="297" /></a></div>
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<br /></div>
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<br /></div>
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Recipe of the week……….Red Velvet Cake</div>
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<br /></div>
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For those of you who know me quite well, will know that
there is one thing in the kitchen that I really really don’t like doing more
than other things and that is baking cakes, well it always turns out that I get
asked to please bake the birthday cakes and always end up saying, sure no
problem, well a dirty little secret, its not a problem, I just don’t like to
measure things out and that’s why I generally don’t like baking cakes, but from
what I have been told this one was a real show stopper, so I thought I would
share it for those of you who like to bake.</div>
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<br /></div>
<div class="MsoNormal">
This recipe was for 40 people, if you would like to scale it
down, divide everything by 4 and that will yield a cake big enough to serve 12
easy. Good luck and enjoy the fruits of your labour.</div>
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<br /></div>
<div class="MsoNormal">
Difficulty: Medium to Hard</div>
<div class="MsoNormal">
Prep time: 25 mins</div>
<div class="MsoNormal">
Cooking time: 35 mins</div>
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Serves: 40 people</div>
<div class="MsoNormal">
<br /></div>
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<b>Ingredients for Red
Velvet Cake<o:p></o:p></b></div>
<div class="MsoNormal">
1kg Cake flour</div>
<div class="MsoNormal">
4 tsp baking soda</div>
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4 tsp baking powder</div>
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4 tsp salt</div>
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½ cup cocoa powder</div>
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2kg white sugar</div>
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1lt oil</div>
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8 eggs</div>
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5 cups buttermilk</div>
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6 vanilla pods scrapped </div>
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6 bottles red food coloring</div>
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4 tsp white spirit vinegar</div>
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2 cups hot strong black coffee (this is for you not the
cake, just joking its for the cake)</div>
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<br /></div>
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<b>Method<o:p></o:p></b></div>
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Preheat oven to 160˚c</div>
<div class="MsoNormal">
In a very large bowl, sift together flour, baking soda,
baking powder, cocoa powder and salt. </div>
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In a separate large bowl mix together the sugar and oil.</div>
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Then mix in the eggs, buttermilk, vanilla and red food
coloring, coffee and vinegar until well combined.</div>
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Combine the wet ingredients with the dry ingredients a
little at time, mixing after each addition, just until combined.</div>
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Butter and flour 3 x 25cm cake tins or 4 x 20cm cake tins, place
then in the freezer for 5 minutes just until the butter hardens</div>
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Dived the cake batter evenly into the cake tins you have
chosen to use.</div>
<div class="MsoNormal">
Place them in the oven and have 4 shots of tequila and hope
it doesn’t flop, just kidding, bake for about 30 minutes, when you insert a
toothpick is should come out fairly dry from the middle of the cake.</div>
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Let cool on a cooling rack until the pan are warm to the
touch.</div>
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Slide a knife or offset spatula around the inside of the
pans to loosen the cake from the pan.</div>
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Remove the cakes from the pan and let them cool.</div>
<div class="MsoNormal">
<br /></div>
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Now comes the fun part for me partly because you don’t have
to be exact with your measurements and you know get to see how well you can
hide any mistakes you have made on the exterior of the cake</div>
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<br /></div>
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<b>Ingredients for Cream
Cheese Frosting<o:p></o:p></b></div>
<div class="MsoNormal">
2,5kg Cream cheese</div>
<div class="MsoNormal">
500g unsalted butter</div>
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10 cups icing sugar</div>
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4 vanilla pods scrapped</div>
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Zest and juice from 2 lemons</div>
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<br /></div>
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<b>Method</b></div>
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Whisk all the ingredients together until light and fluffy.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Then you can ice the cake to your hears desire, this one in
the picture is 3 layers with frosting in between each layer, and for added WOW
factor some homemade chocolate truffles on top, but these are not for the faint
hearted to make as I have used a 70% couverture chocolate that is not tempered
and still have to be tempered, but here is the recipe anyway for those of you
that are keen to try it out.</div>
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<br /></div>
<div class="MsoNormal">
<b>Ingredients for
chocolate truffles</b></div>
<div class="MsoNormal">
1kg Lindt 70% chocolate</div>
<div class="MsoNormal">
500ml double cream</div>
<div class="MsoNormal">
<st1:city w:st="on">Cocoa</st1:city>
for rolling in</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Method</b></div>
<div class="MsoNormal">
You need to melt the chocolate over a double boiler whilst
mixing continuously until the chocolate reaches 45˚c then you need to cool it
down to 27˚c and then bring it back up to 31˚c, then work with it. The main problem
is if you over shoot the mark, you are going to have to start all over again.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Once you have tempered it add in the cream and mix thoroughly
and quickly as it will thicken very quickly, then place it in the fridge for
about 4 hours, take out and heat up a melon baller in some hot water and scoop
out little chocolate balls, roll in the palm of your hand to get out any
defects and then roll it in the cocoa, arrange then all over the top of the
cake, this cake here has 100 of them on it.</div>
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<br />
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Anonymoushttp://www.blogger.com/profile/08662845488950758084noreply@blogger.com0tag:blogger.com,1999:blog-7099696220538584741.post-73152075303625679612013-04-11T13:19:00.000+02:002013-04-11T13:19:19.510+02:00Recipe of the week – Skinny Chicken Stroganoff<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9lSGvnn7fhr_pqWoba6Std4NwFnghYN8CNfiUTGH6oxoLFrnovJm02QezqdTHUCYorgwToBj0PnkGGDNrC81usSCW6IVB-QW4WLIvq6uHL6zDn2MOIESY7xgi2AJZP5dPqe7JMJ7XQ0c/s1600/Skinny+Chicken+Stroganoff.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9lSGvnn7fhr_pqWoba6Std4NwFnghYN8CNfiUTGH6oxoLFrnovJm02QezqdTHUCYorgwToBj0PnkGGDNrC81usSCW6IVB-QW4WLIvq6uHL6zDn2MOIESY7xgi2AJZP5dPqe7JMJ7XQ0c/s640/Skinny+Chicken+Stroganoff.jpg" width="480" /></a></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<b>Recipe of the week –
Skinny Chicken Stroganoff<o:p></o:p></b></div>
<div class="MsoNormal">
My recipe this week, ”Skinny” Chicken Stroganoff with
Sweet potato mash is inspired by Liezl Clause, as she has quite a
good eating plan (not a diet, more of a life style change). The nice
thing about this eating plan is that there are still some of the “nicer”
indulgences that you are allowed, in moderation of course, so I have gone
through all of these things and come up with this lovely “skinny chicken
stroganoff” recipe.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Difficulty: Easy</div>
<div class="MsoNormal">
Prep Time: 10 Minutes</div>
<div class="MsoNormal">
Cooking time: 20 Minutes</div>
<div class="MsoNormal">
Serves: 2</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients:</div>
<div class="MsoNormal">
250g Skinless, boneless chicken breast</div>
<div class="MsoNormal">
250g Mushrooms, cubed</div>
<div class="MsoNormal">
1 small onion, roughly cubed</div>
<div class="MsoNormal">
2 sprigs oregano</div>
<div class="MsoNormal">
2 sprigs of thyme</div>
<div class="MsoNormal">
1 clove garlic, finely sliced</div>
<div class="MsoNormal">
1 TBSP tomato paste</div>
<div class="MsoNormal">
1 gherkin, finely diced</div>
<div class="MsoNormal">
1 leek, sliced</div>
<div class="MsoNormal">
½ cup low fat cream cheese</div>
<div class="MsoNormal">
½ cup fat free yoghurt</div>
<div class="MsoNormal">
½ cup water</div>
<div class="MsoNormal">
2 tsp paprika</div>
<div class="MsoNormal">
1 tot whisky</div>
<div class="MsoNormal">
Salt and pepper to taste</div>
<div class="MsoNormal">
1 TBSP Olive oil</div>
<div class="MsoNormal">
2 medium sized sweet potatoes, peeled and finely sliced
(this allows them to cook in 15 minutes)</div>
<div class="MsoNormal">
1 TBSP Cream</div>
<div class="MsoNormal">
Salt and pepper to taste</div>
<div class="MsoNormal">
Method</div>
<div class="MsoNormal">
Cook the sweet potatoes until soft, add salt, pepper and
cream and mash as to make mashed potatoes.</div>
<div class="MsoNormal">
Heat a sautéed pan, start to fry off the chicken, when it
starts to colour, add in the onions and garlic, continue to stir almost
continually, as there is not much oil it will tend to stick quite quickly. Now
add in the paprika, salt, pepper, leeks, tomato paste and herbs and continue to
sauté for another 2 minutes.</div>
<div class="MsoNormal">
Add in the rest of the ingredients and let it simmer
for about 5 to 8 minutes, taste and adjust seasoning if needed.</div>
<div class="MsoNormal">
<br /></div>
<br />Anonymoushttp://www.blogger.com/profile/08662845488950758084noreply@blogger.com0tag:blogger.com,1999:blog-7099696220538584741.post-20385488300535398342013-03-29T13:12:00.000+02:002013-03-29T13:12:15.467+02:00Pizza, Pizza, ooh lovely Pizza<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDaCQGRKpxGGsqAEr8ZLPClcii0miF2AdtIng6PtTeKNRRIDciYvlPyFu80JbCzL9PfsFWlYd5VeSFJxxN-Lym4ficPavbmkEsKWh6zqNI3i2rAcpryOTFXGV___B5cwxdV0hV2RBbfIE/s1600/Pizza+Challange+Pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDaCQGRKpxGGsqAEr8ZLPClcii0miF2AdtIng6PtTeKNRRIDciYvlPyFu80JbCzL9PfsFWlYd5VeSFJxxN-Lym4ficPavbmkEsKWh6zqNI3i2rAcpryOTFXGV___B5cwxdV0hV2RBbfIE/s640/Pizza+Challange+Pizza.jpg" width="480" /></a></div>
<br />
<br />
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">This is the
recipe that got me to the finals of the Global Pizza Challenge earlier this
month. I love pizza, as it is a wonderful social food, and it is so easy to
make. Most people make it out to be harder than it really is. This ones
inspiration comes from our financial manager here at St Francis Links, I think
I made it for him for his birthday a year or two ago, it was a special
occasion and he really loved it. It is a marriage of some really good flavours
from the creamy gorgonzola, sweet onion marmalade, and the wild scent of
truffle oil.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">I must admit the
finals of the pizza challenge was a lot more intimidating than expected –
you stand in front of a crowd of about 100 plus, there are video cameras on you
the entire time, and you’re competing with some of the biggest chef names in
South Africa - needless to say, I had to have a calming beverage before my
slot. In the end though it was fantastic and I definitely will do it again. So
here is my pizza recipe.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: "Century Gothic";">Difficulty:</span></b><span style="font-family: "Century Gothic";"> Easy to Medium<o:p></o:p></span></div>
<div class="MsoNormal">
<b><span style="font-family: "Century Gothic";">Makes:</span></b><span style="font-family: "Century Gothic";"> 2 Medium sized pizza<o:p></o:p></span></div>
<div class="MsoNormal">
<b><span style="font-family: "Century Gothic";">Prep time:</span></b><span style="font-family: "Century Gothic";"> 30 minutes (plus 3 days for the dough to
ferment)<o:p></o:p></span></div>
<div class="MsoNormal">
<b><span style="font-family: "Century Gothic";">Cooking Time:</span></b><span style="font-family: "Century Gothic";"> 5 Minutes (in a pizza oven that is around
320˚c) or 15 minutes in a home oven at 220˚c<o:p></o:p></span></div>
<div class="MsoNormal">
<b><u><span style="font-family: "Century Gothic";">Ingredients<o:p></o:p></span></u></b></div>
<div class="MsoNormal">
<b><span style="font-family: "Century Gothic";">Pizza Dough<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">500g Stone ground
MN100 flour (white bread or Italian 00 flour)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">5g fresh yeast<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">15g pure salt
(preservative and additive free)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">300ml water<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: "Century Gothic";">Pizza Sauce<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">1 tin whole
peeled tomato<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">10g Fresh oregano<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">10g crushed
garlic<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">10g Salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">5g Black Pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">25ml tobasco
sauce<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">2 TBSP extra
virgin olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: "Century Gothic";">Pizza Toppings<o:p></o:p></span></b></div>
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<span style="font-family: "Century Gothic";">300g Fillet Steak<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">2 TBSP black bean
paste<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">4 TBSP Soy Sauce<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">2 TBSP Honey<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">1 TBSP Black
Pepper crushed<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">5g fresh garlic<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">200g <st1:city w:st="on"><st1:place w:st="on">Buffalo</st1:place></st1:city> Mozzarella<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">200g Dolce Latte
Gorgonzola<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: "Century Gothic";">Rocket Garnish<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">30g Rocket<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">10ml White
Truffle Oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">3ml Tarragon
Vinegar<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: "Century Gothic";">Onion Marmalade<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">250g Sliced Red
Onions<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">200ml Dry Red
Wine<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">200g White Sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">1 Cardomom pod<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">2 cloves<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">Zest and juice of
2 oranges<o:p></o:p></span></div>
<div class="MsoNormal">
<b><u><span style="font-family: "Century Gothic";">Method<o:p></o:p></span></u></b></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">Start with the
dough, mix the yeast with the water, mix the salt and the flour, now combine
everything and knead until smooth, about 2 minutes, then place in a container
at least 2,5 times the size of the dough, cover with a damp tea towel and place
in the fridge for 3 days to ferment.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">Take out 2 hours
before use to come to room temperature. Cut the dough into 2 equal
pieces, be extremely careful to not knock out the air that is in the dough,
then with your finger tips gently stretch the dough into shape, it should be
quite thin in the middle with about a 1 inch border that is thicker.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">This is called a
Neapolitan pizza dough, I first ate it at a wonderful pizza restaurant call
Buratta in the Old Biscuit Mill in <st1:place w:st="on"><st1:city w:st="on">Cape
Town</st1:city></st1:place>, and fell in love straight away, I think it is
the best pizza base to use.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";"> …now for
the pizza sauce, cook out the whole peeled tomatoes for about an hour at a very
low heat, this is to remove the excess water from the tomatoes, once you have
done that, place all the ingredients into a food processor and blitz until
smooth.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">Once you have
shaped your pizza base, spread this over it.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">….for the filler
you will mix all the ingredients together and marinade the fillet for at least
2 hours, then slice the fillet about 5mm thick and arrange over the pizza, the
crumble the gorgonzola and tear the mozzarella over the pizza, to make a good
layer of cheese.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">…take all of your
onion marmalade ingredients place in a small pot and simmer until it has reduce
down to a syrup and clings to the onions.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">….to finish bake
the pizza as above, when you take it out and it is still hot arrange the onion
marmalade over the top, then mix together the rocket, truffle oil and tarragon
vinegar and garnish the pizza with it. Cut and serve.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">Bon Appetit!<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/08662845488950758084noreply@blogger.com0tag:blogger.com,1999:blog-7099696220538584741.post-47513387540584220852013-03-16T15:38:00.000+02:002013-03-16T15:38:33.693+02:00Chicken Tikka Masala<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8HIEW3ccgGRoLhu7yXjKdUDYSy2oabFlBf0RqtoaEH_n6v2KaSpexcn0JqCrdEQ1j8YOcWIwEvhqseB-s8menHDRMMTvXoBX-xKe7Agyo-ZksyGSbLzu1C921knU6WkWSG2zKSoZo9PY/s1600/Chicken+Tikka+Masala.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8HIEW3ccgGRoLhu7yXjKdUDYSy2oabFlBf0RqtoaEH_n6v2KaSpexcn0JqCrdEQ1j8YOcWIwEvhqseB-s8menHDRMMTvXoBX-xKe7Agyo-ZksyGSbLzu1C921knU6WkWSG2zKSoZo9PY/s640/Chicken+Tikka+Masala.jpg" width="640" /></a></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 11.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 11.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 11.0pt;">Recipe
of the week……….Chicken Tikka Masala<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 11.0pt;">As
far as my knowledge goes about Chicken Tikka Masala is that it is known as the
national dish of Britain and came about into existence through a gentleman that
used to frequent an Indian restaurant and always ate the same chicken Tikka
dish but always complained to the chef that it needed a sauce of sorts to go
with it as it is dry, so eventually the chef had had enough and went back to
the kitchen, put some tomatoes and spices into a pot cooked it up quickly and
pour it over the chicken Tikka and the rest is history……<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 11.0pt;">Difficulty:
Medium<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 11.0pt;">Serves
4-6<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 11.0pt;">Prep
Time: 1 hour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 11.0pt;">Cooking
Time 2 hours<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 11.0pt;">Chicken
Tikka Masala<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 11.0pt;">Ingredients:<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 11.0pt;">For
marinade:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 11.0pt;">500ml
thick Greek yoghurt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 11.0pt;">1/2
Cup Chopped Coriander<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 11.0pt;">¼
Cup Chopped Ginger<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 11.0pt;">¼
Cup Crushed Garlic<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 11.0pt;">½
Cup Garam Masala<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 11.0pt;">¼
Cup Crushed Chilli’s or 2 fresh red chilli’s finely chopped with seeds<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 11.0pt;">¼
Cup Lemon Juice<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 11.0pt;">2
kg Chicken Breast Fillet cut into chunks, or chicken thighs (chicken on the
bone with skin on to me makes much tastier curry)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 11.0pt;">For
the sauce:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 11.0pt;">1
Onion finely chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 11.0pt;">2
TBSP crushed Garlic<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 11.0pt;">2
TBSP Ground Cardomom<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 11.0pt;">2
Tins Whole peeled tomatoes<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 11.0pt;">¼
Cup Garam Masala<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 11.0pt;">2
tsp cayenne pepper (if you like it hot add more)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 11.0pt;">¼
cup brown sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 11.0pt;">500ml
cream<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 11.0pt;">Salt
to taste<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 11.0pt;">½
cup flaked almonds<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 11.0pt;">Preparation:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 11.0pt;">blitz
the chopped coriander and all other marinade ingredients (except the yoghurt)
to a smooth paste in a food processor.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 11.0pt;">Pour
the above mix into a large bowl and add yoghurt. Mix well. Add the chicken and
mix well. Cover the bowl and refrigerate. Allow to marinate overnight.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 11.0pt;">Preheat
your oven to 220˚c. Place the chicken onto a roasting tray and roast until
cooked through.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 11.0pt;">To
make the sauce: Heat the oil in a deep pan on a medium heat and add the onion.
Cook till soft.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 11.0pt;">then
add the cardamom and the garlic. Fry for 2-3 minutes.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 11.0pt;">Add
the garam masala, brown sugar, tinned tomatoes, almonds and mix well. Cook for
around 1 to 2 hours on a low heat.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 11.0pt;">Add
the grilled Chicken Tikkas (chunks/ pieces) and stir. Cook for 10 minutes.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 11.0pt;">Add
the cream and mix well. Turn off the flame.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; font-size: 11.0pt;">Garnish
the dish with chopped coriander leaves and serve hot naan breads, sambals and
chutney.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
Anonymoushttp://www.blogger.com/profile/08662845488950758084noreply@blogger.com0tag:blogger.com,1999:blog-7099696220538584741.post-20365110420777277962013-03-09T15:04:00.000+02:002013-03-09T15:04:06.367+02:00Beef Carpaccio with Roasted Red Pepper Sorbet, Fresh Figs, Pecan Nuts and Parmesan shavings<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxQEgjiLi75M9V67N4qcFHAE-FCZuXDy9Mcr3WbMZHcDTRuNiDUxMKWiSlYMe-gUUFAtAiFtXfe3GAbgw3KZYGed6WP_xQ-FYbM4z7ZM0Sto-zoImTvStJn7IzELIbXHBEWW6hID_hwc4/s1600/Carpaccio+&+red+pepper+sorbet+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxQEgjiLi75M9V67N4qcFHAE-FCZuXDy9Mcr3WbMZHcDTRuNiDUxMKWiSlYMe-gUUFAtAiFtXfe3GAbgw3KZYGed6WP_xQ-FYbM4z7ZM0Sto-zoImTvStJn7IzELIbXHBEWW6hID_hwc4/s640/Carpaccio+&+red+pepper+sorbet+2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beef Carpaccio with Roasted Red Pepper Sorbet</td></tr>
</tbody></table>
I don't often go over the top with plating but this dish was a little inspiration that i got from 4 different things, firstly fresh figs which I just got hold of, Beef Carpaccio which I have been making myself and had some in the freezer, a beautiful red pepper sorbet that I had left over from Valentines supper and then finally some good European guests that have been supporting us since we opened, and it was their final night before heading back home, so I decided I will spoil them the a little tantalizing starter.<br />
<br />
It is home cured beef carpaccio with fresh figs, white truffle oil, tarragon vinegar, basil oil, endives, mint, basil toasted pecan nuts, chevin goats cheese, Parmesan shavings and balsamic reduction. Here is the recipe for the red pepper sorbet.<br />
<br />
Ingredients<br />
500g Red Peppers cut into quarters and seeded<br />
1 small onion roughly chopped<br />
80ml Water<br />
80ml White sugar<br />
4 sprigs of fresh thyme<br />
salt and pepper to taste<br />
2 tots vodka<br />
1 TBSP honey<br />
dash of lemon juice<br />
and a seeded red chilli (optional)<br />
1 cup of ice<br />
<br />
Method<br />
I start off by rubbing the peppers with olive oil, salt and pepper and roasting them in a pre-heated oven at 220˚c for about 15 minutes until nice and dark, then close them in a bag and leave to sweat for 5 minutes then remove the chard skins.<br />
<br />
Heat the white sugar and water and let it simmer for 5 minutes. Remove from the heat and let it cool down to room temperature, or place it in a ice-bath to bring the temperature down quicker, now place all the remaining ingredients into a food processor and blitz at a high speed whilst slowly adding in the sugar syrup.<br />
<br />
Now take the puree'd mixture and place it in the freezer until it sets, then remove it from the freezer blitz in the food processor again until smooth and return back to the freezer and leave overnight to set.<br />
<br />
and that's it red pepper sorbet, I find this sorbet goes very nicely with seared tuna steak as well.Anonymoushttp://www.blogger.com/profile/08662845488950758084noreply@blogger.com0tag:blogger.com,1999:blog-7099696220538584741.post-24518193068038498982013-03-09T13:10:00.000+02:002013-03-09T13:10:03.147+02:00The First "Be The Chef Night" at St Francis Links<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYZYPPN8XdBPFSaHbH7vQPbovVNf-xC4BiSsLPFgwKskZQ04bkDDMDp7c3dkdhjQS4UYP5NUVYpLTHIRBzOfoIZKGuJb18xTKaA6SKlVp1GBC6UFqAtb2zMuUQVn7JiwAO_lD_Yko1ARE/s1600/Girls+in+action.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYZYPPN8XdBPFSaHbH7vQPbovVNf-xC4BiSsLPFgwKskZQ04bkDDMDp7c3dkdhjQS4UYP5NUVYpLTHIRBzOfoIZKGuJb18xTKaA6SKlVp1GBC6UFqAtb2zMuUQVn7JiwAO_lD_Yko1ARE/s640/Girls+in+action.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Girls in action making big flames in the kitchen!!!!!!</td></tr>
</tbody></table>
On the 5 March 2013 I played host to 9 ladies who spent in the evening in my kitchen at St Francis Links, they had come for an evening of wine, food and laughs and I think that got all of which they had come for!!!<br />
<br />
The theme was Italian and the girls had to prepare and cook there own supper with my guidence and teachings along the way their menu was the following:<br />
<br />
<br />
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-family: inherit;">Starter<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: inherit;">Roasted Butternut, Goats Cheese and
blistered Cherry Tomato Ravioli<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: inherit;">with pepperonata and parmesan shavings<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: inherit;"><st1:place w:st="on"><b>Main</b></st1:place><b><o:p></o:p></b></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: inherit;">Fricassee of Rabbit with mushrooms, white
truffle oil, onions, garlic, white wine and cream on a bed of gnocchi <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-family: inherit;">Dessert<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: inherit;">Tiramisu</span><span style="font-family: Century Gothic;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit;">They learnt to make saffron pasta dough, how to make ravioli's, pepperonata, fricassee of Rabbit, Gnocchi and tiramisu. </span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit;">Although the night was not only about cooking, is was about getting together and having fun (which this group of girls know how to do)</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit;">after all the prepping and slogging and slaving, whilst they drank wine (just joking) we all sat down and enjoyed the meal that we had prepared together.</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit;">It really turned out to be a great evening and something that I will be doing at least once a month.</span></div>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Fbtv6LRkBRdKWVCAdnI26UZfN37bpFzHhMwtpewSqME88WiIFW1GvLT3UZiZNaj2NIIc97rTyOD_OZu97Uk7QzzR00dW1psd0Gk_Eui7Bsnib_EY0bTOberobdOBZU3KCMtrF51_9X0/s1600/Finshed+making+gnocchi.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Fbtv6LRkBRdKWVCAdnI26UZfN37bpFzHhMwtpewSqME88WiIFW1GvLT3UZiZNaj2NIIc97rTyOD_OZu97Uk7QzzR00dW1psd0Gk_Eui7Bsnib_EY0bTOberobdOBZU3KCMtrF51_9X0/s640/Finshed+making+gnocchi.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished Gnocchi</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeipdd-YXnaVGTY9MWwSYBE0dEHYHII7jXZY-FsKnJFn0iudOplYI6q8xno45X5bCM7ijfGw_FsOOrhmvhK3uSwSywONr03ZGb-vy0Lq1VDtx0b6H3vDihazW5iC0i7k5I8kVEmaetwtg/s1600/Learning+to+roll+pasta.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeipdd-YXnaVGTY9MWwSYBE0dEHYHII7jXZY-FsKnJFn0iudOplYI6q8xno45X5bCM7ijfGw_FsOOrhmvhK3uSwSywONr03ZGb-vy0Lq1VDtx0b6H3vDihazW5iC0i7k5I8kVEmaetwtg/s640/Learning+to+roll+pasta.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dan showing the girls how to work a pasta machine (she is Italian)</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizp6Pqx36d-U7oP9tTsAATCNBtuCJAPbpIDJLwDUkQK1SSzM_kuv6c4dp3bZhNUz3rEcuFIBxsLQ0nSvxMRlg-gs0TiJqD0U3a23h3sO9sHiW376hbIPaDouUgznG62_Ant3gGKh8kSIg/s1600/Learning+to+roll+pasta3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizp6Pqx36d-U7oP9tTsAATCNBtuCJAPbpIDJLwDUkQK1SSzM_kuv6c4dp3bZhNUz3rEcuFIBxsLQ0nSvxMRlg-gs0TiJqD0U3a23h3sO9sHiW376hbIPaDouUgznG62_Ant3gGKh8kSIg/s640/Learning+to+roll+pasta3.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Taking turns in rolling the pasta dough</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbube_hn3QaSXGmjdkopDSUCdKvPUXrGlNIOUE2ASE-K17tBdPUDXmRzxFi56MBtiuQzOgGNQTWCJsh80vHbaOYcP9mWI_mdPRc75i66hgTJ0n-OCiSQnqOqb85I2zC4bIvqSfqvgcxco/s1600/Learning+to+roll+pasta2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbube_hn3QaSXGmjdkopDSUCdKvPUXrGlNIOUE2ASE-K17tBdPUDXmRzxFi56MBtiuQzOgGNQTWCJsh80vHbaOYcP9mWI_mdPRc75i66hgTJ0n-OCiSQnqOqb85I2zC4bIvqSfqvgcxco/s640/Learning+to+roll+pasta2.jpg" width="640" /></a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6aClZSQ14JIdQSrIfntKbvOoEwCydK0OhUJRKE4vRxE31xwIo1EGcTm2kQmrQEdA-Whmo639xPo64NS4xCgbw1WpDN7tmt4ofyJLouYwqo2ERM_liNBfat1UZmZMLKa3SiYn-y85aJXo/s1600/MAKING+RABBIT+STOCK.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6aClZSQ14JIdQSrIfntKbvOoEwCydK0OhUJRKE4vRxE31xwIo1EGcTm2kQmrQEdA-Whmo639xPo64NS4xCgbw1WpDN7tmt4ofyJLouYwqo2ERM_liNBfat1UZmZMLKa3SiYn-y85aJXo/s640/MAKING+RABBIT+STOCK.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Learning to make rabbit stock</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4IEQjO4KN2OC_jqa3Qt1CpRag9jVmWGK13VQuVqUIUuV6oENmpaLSgsl_04MWEbUs3n1FPJzUw2DO4MdBXOh2kGqGnyz-51twsiBkNqtdRiaFtKu66JOqkuRGU1DWaKfq4sSYLnDv8ok/s1600/Rolling+Pasta+Dough.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4IEQjO4KN2OC_jqa3Qt1CpRag9jVmWGK13VQuVqUIUuV6oENmpaLSgsl_04MWEbUs3n1FPJzUw2DO4MdBXOh2kGqGnyz-51twsiBkNqtdRiaFtKu66JOqkuRGU1DWaKfq4sSYLnDv8ok/s640/Rolling+Pasta+Dough.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Making sure there is enough wine in the system</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnz8uKGC8NakQYFM0Udf1rONRVxj84W7erhhoFxPU3AHD1dJqfESRt10Rf1HUv7qoGJpAAz_bv5EJrEKUZGV4X5QdZXcHkYKWFN2D2xFrFt139zseYlE3VHnn9edJemjGG_W7BEzuRzXg/s1600/Stations+Set+up.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnz8uKGC8NakQYFM0Udf1rONRVxj84W7erhhoFxPU3AHD1dJqfESRt10Rf1HUv7qoGJpAAz_bv5EJrEKUZGV4X5QdZXcHkYKWFN2D2xFrFt139zseYlE3VHnn9edJemjGG_W7BEzuRzXg/s640/Stations+Set+up.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The stations all set up and ready for the arrival</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVk7k7MjZyl3Henb1oLC7e9U388jHa6ZNRzIxfXQe5innZ5tGXDB1V3CBOKg9gVv4njZqkiQkv-9AIw67ypEyj2zbHW7Os94xdDNpCrx_94zdd5u-OMlT3U_inE72d3e-B1L_CNNEWhkQ/s1600/the+welcome+entrance+to+the+kitchen.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVk7k7MjZyl3Henb1oLC7e9U388jHa6ZNRzIxfXQe5innZ5tGXDB1V3CBOKg9gVv4njZqkiQkv-9AIw67ypEyj2zbHW7Os94xdDNpCrx_94zdd5u-OMlT3U_inE72d3e-B1L_CNNEWhkQ/s640/the+welcome+entrance+to+the+kitchen.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The welcoming station as the girls arrived.</td></tr>
</tbody></table>
<br />Anonymoushttp://www.blogger.com/profile/08662845488950758084noreply@blogger.com0tag:blogger.com,1999:blog-7099696220538584741.post-42974137922015028402013-03-09T12:21:00.000+02:002013-03-09T12:21:15.667+02:00Fresh Fig Frangipane Tart<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZhdkfLXuqRSIjbBMKNk8lAfHjJsQVK1Kz05L2Yz7Dau1dRNERbV0R8DFbnTjXiaauHLySxxvnH2mP8f82KrY6GNSXDvzKqFGyXMzCydGrk8WCJuJVpCqKskoxfW4VrEb9mS5oYtd_8F0/s1600/Fresh+Fig+Frangipane.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZhdkfLXuqRSIjbBMKNk8lAfHjJsQVK1Kz05L2Yz7Dau1dRNERbV0R8DFbnTjXiaauHLySxxvnH2mP8f82KrY6GNSXDvzKqFGyXMzCydGrk8WCJuJVpCqKskoxfW4VrEb9mS5oYtd_8F0/s640/Fresh+Fig+Frangipane.jpg" width="640" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Recipe of the week………Fresh Fig Frangipane Tart</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I love this time of year when the figs are coming to the end
of their season and you can get them dirt cheap, I picked up a punnet of 1kg
fresh figs for R22, so I will make jam out of a couple for cheese boards, I
have made this beautiful Fig Frangipane Tart as the dessert of the day, and I
shall preserve some as fig preserve is amazing, I think I will also do a nice
fig salad as a special running over this weekend.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Difficulty: Medium to Hard</div>
<div class="MsoNormal">
Serves: 4-6</div>
<div class="MsoNormal">
Prep Time: 25 Minutes</div>
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Cooking Time: 40 Minutes</div>
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<br /></div>
<div class="MsoNormal">
<b>Ingredients<o:p></o:p></b></div>
<div class="MsoNormal">
<b>Short Crust Pastry<o:p></o:p></b></div>
<div class="MsoNormal">
500g Cake Flour</div>
<div class="MsoNormal">
400g butter cubed and frozen for about 1hour</div>
<div class="MsoNormal">
1tsp white sugar</div>
<div class="MsoNormal">
1 tsp fine salt</div>
<div class="MsoNormal">
½ cup ice cold water</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Method<o:p></o:p></b></div>
<div class="MsoNormal">
Combine flour, salt, and sugar in a food processor and then add
the butter and until mixture resembles bread crumbs, with pea size pieces of
butter. Add ice water 1 TBSP at a time, mixing until mixture just begins to
clump together. If you pinch some of the crumbly dough and it holds together,
it's ready. If the dough doesn't hold together, add a little more water and
pulse again. Note that too much water will make the crust tough.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Remove dough from the food processor and place in a mound on
a clean surface. Work the dough just enough to form the disks, do not
over-knead. You should be able to see little bits of butter in the dough. These
small chunks of butter are what will allow the resulting crust to be flaky.
Sprinkle a little flour around the disks. Wrap each disk in plastic wrap and
refrigerate at least 1 hour, and up to 2 days.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Remove one crust disk from the refrigerator. Let sit at room
temperature for 5-10 minutes in order to soften just enough to make the rolling
out a bit easier.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Take you short crust roll it out and line your 24cm tart
tin, poke a couple of hole in the bottom of the pastry with a fork and then
blind bake it at 180˚c for 15 minutes.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Ingredients<o:p></o:p></b></div>
<div class="MsoNormal">
<b>Frangipane Filling</b></div>
<div class="MsoNormal">
125g Butter</div>
<div class="MsoNormal">
125g Caster Sugar</div>
<div class="MsoNormal">
2 Whole Eggs</div>
<div class="MsoNormal">
1 Egg yolk</div>
<div class="MsoNormal">
1 TBSP Almond Liqueur (optional)</div>
<div class="MsoNormal">
Zest of 1 lemon</div>
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120g Ground up Almonds (just buy flakes and blitz them in
the food processor until fine)</div>
<div class="MsoNormal">
40g Cake Flour</div>
<div class="MsoNormal">
10 Rip Fresh Figs</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Method<o:p></o:p></b></div>
<div class="MsoNormal">
Cream the butter with the sugar until light and fluffy, then
add the eggs one at a time only adding another one in when the previous one has
incorporated totally. Add the almond liqueur and lemon zest if using. Now fold
in the ground almonds and cake flour until incorporated, be gentle so that you
don’t knock out all the air.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Spread this mixture on the ready baked short crust base
until it reaches ¾ the way up the sides, cut the figs in half and arrange them
in the paste with the cut side facing up.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Bake in the oven at 160˚c for about 30 minutes. Take out and
let cool slightly cut and serve with some mascarpone mixed with some fresh mint
or even some crème Fraisch or just whipped cream.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Bon Apeptite</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
Anonymoushttp://www.blogger.com/profile/08662845488950758084noreply@blogger.com0tag:blogger.com,1999:blog-7099696220538584741.post-64133253272153445472013-02-16T15:36:00.000+02:002013-02-16T15:36:16.876+02:00Grilled Chicken Breast with Butternut mash and cocktail tomato sauce<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKTchVhrmSWUbmWs9zVurEdf9Ccx7039BZAEfBVHxvbBRieGXlkSSsbj_Vq_1WM4sTL37kbpvepTSfWEO6Xyn_n5AwnTdyHJzuCKP3RxX6nr4evU4w5_URK-ILqY-WpN-eKMnmdUuiieU/s1600/Diet+Chicken+Breast+Lunch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKTchVhrmSWUbmWs9zVurEdf9Ccx7039BZAEfBVHxvbBRieGXlkSSsbj_Vq_1WM4sTL37kbpvepTSfWEO6Xyn_n5AwnTdyHJzuCKP3RxX6nr4evU4w5_URK-ILqY-WpN-eKMnmdUuiieU/s640/Diet+Chicken+Breast+Lunch.jpg" width="640" /></a></div>
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<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Food for thought</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I have just done something that I don’t believe in and that
is go on diet (yip a chef on a diet) I was kind of suckered into it, I am only
11 days into it and wishing that I never started, the thing is that I was
horribly over weight, by about 20kg’s, so I guess in the bigger light of things
it is for the better. Problem with all diets is that as soon as you stop you
put all those pounds straight back on, so I am trying something a little
different this time round, both for my kids, wife and my health. I will try to
adapt into a new eating life style, very difficult being a chef and doing this
as you smell all these wonderful aroma’s and scents and you just want to taste
if it is as good as it smells. Basically in a nut shell I want to try to cut
out fat, sugar and some carbs out of my day to day eating and only have them
once a week on my “cheat” day, so this is a lovely little quick healthy lunch
that I came up with today (not for myself, for my GM who is also on a eating
plan) and I think that this does make a wonderful meal for lunch, it does
contain some carbs in the form of butternut, but there is a whole heap of
vitamin A in it as well as others and it is only 45 calories per 100g for those
of you counting the calories.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Difficulty: Easy</div>
<div class="MsoNormal">
Serves: 2</div>
<div class="MsoNormal">
Prep Time: 10 Minutes</div>
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Cooking Time: 15 Minutes</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Ingredients<o:p></o:p></b></div>
<div class="MsoNormal">
2 Chicken Breast fillet about 200g each (no skin, no bones)</div>
<div class="MsoNormal">
2 cups cocktail tomatoes</div>
<div class="MsoNormal">
2 garlic cloves</div>
<div class="MsoNormal">
3 cups peeled and cubed butternut</div>
<div class="MsoNormal">
Small handful chopped oregano</div>
<div class="MsoNormal">
Small handful chopped basil</div>
<div class="MsoNormal">
Salt and pepper to taste</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Method</b></div>
<div class="MsoNormal">
Pre-heat oven to 220˚c </div>
<div class="MsoNormal">
Season your chicken breast with salt and pepper, squash the
garlic cloves, leave the peels on. Place the garlic onto a small roasting tray
and place and chicken breast onto each one then place the cocktail tomatoes in
the roasting tray as well, and bake in the oven for 15 minutes.</div>
<div class="MsoNormal">
Whilst the chicken is roasting, place the cubed butternut
into boiling salted water and boil for 15 minutes.</div>
<div class="MsoNormal">
When the chicken is ready take it out of the oven and place
on a cutting boards to rest for 5 minutes. </div>
<div class="MsoNormal">
Take the garlic that should be nicely roasted and mash it
together with the butternut, season with salt and pepper and mix in the
oregano, put this neatly onto the plate.</div>
<div class="MsoNormal">
Take the cocktail tomatoes with all the roasting juices from
the roasting tray and lightly pop the tomatoes, season and mix in the basil.</div>
<div class="MsoNormal">
Slice the chicken and arrange on top of the butternut and
top it off with the cocktail tomatoes. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
And there we have it, a nice simple easy Very Healthy Lunch
or Dinner dish.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
My tip would be to those of you who would like the mash to
be a little “creamier” boil a ¼ cup of cashew nuts for about 10 minutes and
blitz them in a food processor with the water that they boiled in, until they
are smooth and creamy, then add this to the butternut for a really creamy
butternut mash.</div>
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