Malva Pudding Wednesday, May 2 2012 

Here’s a traditional dessert recipe for those with a sweet tooth, to be appreciated with a lovely Legacy wine.

 

Ingredients – Cake

1 cup castor sugar
2 eggs (room temp)
1 tablespoon smooth apricot jam
1 ¼ cups cake flour
1 teaspoon bicarb of soda (5ml)
pinch salt
2 tablespoons butter (30ml)
1 tablespoon vinegar (15ml)
125ml milk

 

Ingredients – The Sauce

250ml cream
125ml butter
125ml sugar
125ml water/Orange juice/Sherry/Brandy

 

Method:

  1. Set oven to 190°C
  2. Beat castor sugar and eggs until fluffy then beat in the jam until a creamy consistency
  3. Sift dry ingredients into separate bowl.
  4. Melt butter in a small pot on a medium heat and add the vinegar and milk
  5. Now add the above mixture (butter, milk, eggs) to the sifted ingredients and mix well. Now add the eggs mixture and combine well.
  6. Pour into an ovenproof casserole dish that takes about 2 liters.
  7. Bake at 190°C for 45 mins until the top is nicely browned.
  8. Melt all the sauce ingredients together in a small pot over a medium heat and pour over the pudding before serving, preferably while it’s still hot.
  9. Serve it with ice-cream or custard or both.

Source: justeasyrecipes.co.za

Vark Tjops met vrugte Thursday, Jan 26 2012 

Hier is n fantastiese resep vir familie of vriende.

 

8 varktjops of kotelette, sowat 2 cm dik gesny

sout en pas gemaalde swartpeper

60ml (1/4 k) koekmeelblom

60ml (1/4 k) olie

2 groot uie, in skywe gesny

1,25 l (5 k) vleisaftreksel

375 ml (1,5 k) droë rooi wyn

250 ml (I k) pitlose pruimedante

125 ml (1/2 k) appelkose

45 ml (3 E) gekepte pietersielie

 

  1. Verwyder swoerd en rand oortollige vet van tjops af. Geur varktjops na smaak. Bedek tjops met meelblom en skud oortollige meel af. Verhit olie in swaarboomkastrol en braai tjops in klompies tot goudbruin aan albei kante. Dreineer op papierhanddoek.
  2. Giet olie uit swaarboomkastrol, maar behou sowat 30ml (2 E). Soteer uie in dieselfde kastrol in olie tot ligbruin.
  3. Plaas tjops bo-op uie en giet warm aftreksel en wyn daaroor. Laat prut vir sowat 15 minute met deksel op.
  4. Voeg vrugte by en laat prut tot vleis en vrugte sag is – sowat 45 minute. Skep vleis met gaatjieslepel uit en rangskik vrugte rondom vleis op opdienbord. Bedek met aluminiumfoelie en hou warm.
  5. Kook vloeistof in kastrol af tot effens dikker en roer af en toe. Geur na smaak en giet oor tjops. Strooi pietersielie bo-oor en dien op saam met knoffelkapokaartappels en groenboontjies.

Bron: Rooirose

Fabulous Finger licking Vetkoek Friday, Jun 24 2011 

The English have Yorkshire Pudding and the South Africans have Fabulous Finger licking Vetkoek!

Fill it with mincemeat, cheese or any thing else that comes to hand.

Ingredients

250ml (1cup) cake flour
1 tsp baking powder
1/2 tsp salt
1 egg
125 milk
125 ml oil for frying

Instructions on how to make it

Sift flour, baking powder and salt together. Beat egg separately and add to flour. Add milk and mix until smooth heat oil in frying pan and drop a tablespoon of the mixture into oil.

Don’t make more than four at a time.

Fry for two to three minutes on one side, then turn and fry for one minute on other side. Serve hot.

 

Source: rainbownation.com

Leftover wine and cooking – Enhance the flavours Tuesday, May 3 2011 

If the dregs of a nearly empty bottle of wine have been kicking around your kitchen a little too long, chances are it will be better appreciated in a dish rather than a glass.

That’s because whether red or white, extra wine that’s past its prime still can have life as a great flavour enhancer.

“That leftover bit of wine has more potential to add flavour to your cooking than you realized,” says Food Network host Alex Guarnaschelli. Whether a chardonnay or a pinot, wine enhances flavours and brings its own zing to sauces, marinades and desserts.

Onions, for example, can be caramelized in a bit of butter, red wine, salt and pepper, then used as a topping for pizza, in a grinder with sausage and peppers, or on panini with gruyere cheese.

Once you’ve made sure that the wine isn’t so old it’s turned to vinegar, there are few rules to cooking with wine, except to use one you actually would drink.

Here are some favourite recipes for that leftover glass of wine:

  • -Toss pasta with grated Parmesan cheese, butter and fresh herbs, then add a splash of white wine. The wine will give a pleasant acidity to balance the other flavours.
  • -Make a reduced-wine vinaigrette to serve over grilled meat or fish. Bring red or white wine to a gentle simmer, then add a pinch of sugar or honey and reduce by half. Transfer the wine to a medium bowl. Add a handful of sliced seedless grapes, a pinch of salt and a generous splash of olive oil. Stir to blend, crushing some of the grapes as you mix.
  • -Braise vegetables in it. We recommends carrots, parsnips and turnips. Peel the vegetables, toss in a bowl with a bit of brown sugar, salt and pepper. Add a splash of white wine and a little olive oil, then toss to coat. Arrange them on a single layer on a baking sheet and cook, at 180 degrees Celsius, until they are tender when pierced with the tip of a knife.
  • -When steaming clams or mussels, pour some wine into the pot along with peeled shallots. Stir to blend, then let the wine reduce and meld with the juices of the shellfish. Add some fresh basil leaves and a little butter.
  • -After blackening fish with spices — such as cayenne pepper, paprika and ground cumin — transfer the fish to a platter and gently add wine to the pan used to cook the fish. Return the pan to the heat and allow the wine to reduce. Add a few capers, a squeeze of lemon juice and a touch of smooth mustard. Stir it all up and then pour the sauce over the fish.

Source: washingtontimes.com

Tomato Bredie- A great traditional Cape recipe Friday, Mar 25 2011 

Bredie is an old Cape name for a dish of stewed fatty mutton and vegetables. Try this traditional 18th century South African recipe for a taste of the Cape.

 Ingredients

  •  2 tablespoons (25 ml) Stork margarine
  •  1,5 kg stewing lamb or mutton, cubed
  •  1 3/5 cups (400 ml) water
  •  500 g potatoes, cut into large chunks
  •  1 teaspoon (5 ml) white sugar
  •  2 large onions, sliced
  •  1 packet Fresh Ideas Spaghetti Bolognaise (Knorr)
  •  1 cup (250 ml) red wine
  •  410g tin chopped tomatoes

 

Method

  1. In a large saucepan heat the margarine
  2. Sauté the onions for about 5 minutes or until transparent
  3. Add the meat and brown quickly on all sides
  4. Add the KNORR Fresh Ideas Spaghetti Bolognaise, 400 ml water and wine
  5. Simmer covered for 1½-2 hours, or until the meat is tender
  6. Add the potatoes, tomatoes and sugar, cook for a further 45 minutes
  7. Serve with cooked rice

Source: whatsfordinner.co.za

Food directly affects your mood and general health Monday, Mar 14 2011 

Research shows the food you eat directly affects your mood and general health. More so, it has an influence on the way the brain works – its general tone, level of energy and how it handles tasks.

The benefits of regular exercise and a balanced diet are well known. Yet by combining essential natural super foods into your daily diet you can also boost your overall wellness, says Mary-Ann Shearer, author and lecturer on nutrition and health.

Some of South Africa’s best super foods include avocados which are good for metabolism, citrus fruit which provides protection against cancer and limits stress and chickpeas which regulate blood sugar levels.

The brain operates off oxygen, water and food. According to http://www.brainfood.com, for optimal brain performance it requires four essential groups of food:

Proteins
Avoid red meat and opt for eggs and milk products instead. The body requires essential amino acids, which can be found in dried beans, whole grains, green leafy vegetables, fish, seeds and nuts.

Fats
The term “fats” usually sends women into a gut-wrenching panic, but fats need not set off alarm bells. Fats just need to be approached with caution – instead of eating processed trans-fats, choose the natural kind such as avocados, fresh coconut, fresh walnuts, pumpkin seeds and flax seeds.
Products that are rich in omega-3 fats, such as sardines, salmon, tuna, herring, trout and mackerel, are an excellent form of brain-food.

Carbohydrates
The body craves carbohydrates for energy, but you should steer clear of processed carbs such as potato chips, pizza, pasta and white bread. To maintain adequate levels of glucose, eat corn, carrots, beets, potatoes, cereals and crackers.

Micronutrients
Your brain needs a regular dose of vitamins and minerals to keep healthy. To ensure you get the right amount of micronutrients, you should eat as least five servings of fruit and vegetables a day. A serving comprises of a small fruit, half a cup cubed fruit, a cup of leafy vegetables or half a cup cooked or raw vegetables. Eat a variety, preferable raw.

Simply supplement
To ensure you get all the nutrients your body needs, take a multi-vitamin such as Berroca, Eye Q or Ethos Endymion.

Read more: destinyconnect.com

The basics of wine Monday, Dec 13 2010 

The wine world features five styles of wine: white, red, rosé, sparkling and fortified. While colour and taste are obvious differences, how they are made is the most significant one.

Many of the same grapes are used in different styles. An example is pinot noir, which is used to make red and sparkling wines. A syrah, usually a red wine, can be made into a rosé.

White-wine grapes are harvested, destemmed and crushed, then immediately pressed to extract the juice. Yeasts are added and fermentation begins.

After fermentation is complete, the white wine is aged in oak barrels, stainless-steel tanks or both before bottling.

Some white-wine grapes, such as pinot gris, actually are pink instead of the usual green. The colour does not get picked up because the grapes are pressed right after the crush, and the skins that create the colour come in contact with the juice for only a very short time.

Red-wine grapes also are destemmed and crushed. Yeast is added to this combination of skins, seeds, pulp and juice and it is then fermented. This mixture is called must. After fermentation, the must is pressed.

The red colour is produced because the skins have been in contact with the juice during fermentation. The extended time the skins and seeds are in contact with the juice also cause red wine to be more tannic than white.

The red wine is then put into oak barrels and aged. Because of the tannins, the wine usually can be aged many years after bottling.

Rosé wine is made by using a little of both the red and white methods. The grapes are crushed and fermentation is started.

The skins are left in the juice for a short period of time (two or three days) to get the pink colour, then the juice is pressed and fermentation is completed. The wine usually is bottled right away.

Sparkling wine can be made a few different ways.

The traditional way for French Champagne is méthode traditionnelle, a process that takes at least two to five years.
The transfer method is less expensive, time-consuming and labour-intensive. In the injection method, carbon dioxide is injected into the wine, like with carbonated soda.

Fortified wines are those in which brandy and sometimes sugar are added back into the wine. The two famous fortified wines are sherry and port.

Sherry differs from other fortified wines because of how it is treated after fermentation — it is fortified with brandy.
Port wine is fortified with brandy halfway through fermentation, which stops the process so not all the sugars turn into alcohol, leaving a sweet wine.

Source: Ventura County Star

First post Thursday, Oct 28 2010 

This is my first post.