After all the excitement of this weekend and the SA BLOG AWARDS, it feels like I should be doing a lot more than just sharing my recipe for Pilaf with you. But after all, that’s why you guys love reading this blog, to get the recipes! For someone who always claimed she doesn’t like rice, I’ve become quite adventurous with it lately. Everything from Risotto to Kedgeree and now Pilaf. Soon I’ll be attempting a proper Paella but that’s still a bit daunting for now, especially since I saw it being made on Master Chef Australia! Pilaf, also know as Pilau, supposedly has it’s origins in Afghanistan. Now, I don’t…
So last week Monday, I thanked all of you for voting me into the top 2 of both the New Blog and Food & Wine blog categories! And today, I have to jump up and down, wave my arms, scream as loud as I can!! THANK YOU THANK THANK YOU THANK YOU THANK YOU!!! Not only did I win Best Food & Wine Blog, but I also won Best New Blog! And I could not have done it without the support of my amazing readers. I think this is even more special to me because last year this time, I had no idea what to do with my life. I…
I’ll come right out and say it. I don’t like Steak. Yes, once again, I expect to be thrown with rotten tomatoes. I seriously would rather eat a juicy lamb chop or a nice fatty pork chop than eat steak. The only steak I don’t mind, is fillet. So for me, the most important part of steak is the sauce. I usually top a palm-sized steak with about 2 ladles of sauce. But then again, I am a bit of a sauce slut. If I could have creamy mushroom or pepper sauce with vegetables I would..actually, I think I have! So for me, it’s less about the marinade but more…
I know that the meat is the most important part of the braai, and I don’t know if this is just because I’m a woman, but my favourite part of the braai has to be all the side dishes. Sweet, buttered mielies with chilli (corn on the cob), creamy potato bake and crispy, toasty braai broodjies (directly translated – Barbecue sandwiches) are just some of my favourites. And then you HAVE to have a great salad. In most Afrikaans households, it’s usually a mixed salad. Lettuce, cucumber, tomatoes, feta cheese, olives, baby corn, sugar snap peas…anything goes. But my all time favourite salad for a braai HAS to be a…
So yesterday, in Braai Week Part 1, I started discussing the magnificence that is Marinading. And today I will continue with that. Now just to be clear, I have nothing against rubs etc. but I’ve just never really gotten the feel for them. I know people who could grill you the best meat on earth with just a rub, but I’m not one of those. So today I’ll be talking about Lamb and Ribs. My two other favourites on the braai. I’ll be discussing steak on Thursday, so don’t panic, it’s coming! I could eat ribs all day, everyday. As long as they are sweet, sticky and a tad bit…
First of all, I have to say THANK YOU THANK YOU THANK YOU! I have made it to the Top 2 of both the New Blog and Food & Wine Blog of the year categories in the SA BLOG AWARDS. Thank you so incredibly much for all the voters and supporters! You guys are absolutely amazing. I am still in shock as I really didn’t think I had a chance of winning. I was in the same category as Nina from My Easy Cooking, Andy from JamieWho and Janice Tripepi after all. So I just have to say THANK YOU again. The ceremony is on Saturday night, and I’m still…
Now I know all of you are more interested in finding out who the winners are of the Taste Of Joburg competition so I’m not going to bore you with the Spicy Meatballs for too long. All I’ll say is that these are too good for words! We ate them in lightly toasted pita’s with Sweet chilli mayo, tomato salsa and lettuce but you could use them on pasta in a tomato sauce or even stuffed into a crunchy baguette with some mature cheddar. Oh yum! I’ll definitely be making this again now that I think of all these delish combo’s. And now…for the winners… CONGRATULATIONS !!! Carika Lemmer Belinda…
As a dedicated foodie, I find myself sometimes being sad that I don’t live in Cape Town. With it’s wonderful Wine Route, beautiful restaurants and foodie events galore, I feel very neglected in Gauteng. Yes, we have wonderful markets and fabulous restaurants here, but if you live in Cape Town, it’s just so much more acceptable to be a devout foodie. So when I heard that Taste of Joburg would be back this year, I started salivating, dreaming about all the gorgeous food that will be on display and I got as giddy as a teenage girl at a first team rugby game when I heard about The Grolsch Beer…
Welsh Rarebit probably has some very interesting story about where and why it originated but quite frankly, I don’t care about that. I’m just extremely thankful that someone thought it was a good idea to put oozy, gooey cheese sauce on hot, toasted bread, because they were right. This has extra special meaning to me, because it was my mom’s version of comfort food. When I was sick, my mom would make me sweet, milky tea and toast smothered in butter and bovril. When I was sad, about boys or school or whatever the reason, she would make me Welsh Rarebit. There is just something about biting through salty, creamy…
Kedgeree is said to have been brought to the United Kingdom by British Colonials who really enjoyed it in India. I certainly don’t blame them. Easy, flavourful and with a kick of spice…who wouldn’t love this? Traditionally Kedgeree is made with Smoked Haddock, hard boiled eggs and Basmati rice but I decided to mix it up a bit. I’m not a fan of hard boiled eggs so that was the first thing to go, I decided to top my Kedgeree with a beautifully fried, sunny-side-up egg. And, although I love Basmati rice, we always have Jasmine rice in our house so that was the second substitution. And although I don’t…
