We thought we'd give you something quick to make while you're at home these public holidays:
Mushy Pea Dip
500g frozen peas, cooked according to packet instruction then drained
1 Tbs butter
1/4 cup sour cream or smooth cottage cheese
1/2 tsp sea salt
1/2 tsp black pepper
Blitz all together in a food processor until smooth.
Serve with pita chips / nachoes or even with fried fish and chips, yum!
Monday, April 27, 2009
Wednesday, April 22, 2009
Tweet Tweet
You may ask what use is twitter to us? So big is this phenomenon that Pizza Hut has advertised a job for a “Twittern” – a social media whiz with the ability to communicate in 140 characters, to help manage their twitter account!
Come follow us and tweet!
Thursday, April 16, 2009
Cape Town Pride
Jamie Oliver’s new magazine features Gugulethu restaurant, Mzoli’s Place. Apparently Jamie Oliver sampled a variety of meats and swapped recipes with Mzoli himself. Fantastic international recognition for Mzoli! Perhaps the next venue for our quarterly meet?
Check out his website www.jamieoliver.com/magazine for a preview of the article.
Tuesday, April 14, 2009
Wednesday, April 8, 2009
Almond Apple Cake
Good for Passover & Easter!
3 apples, peeled, cored and sliced
1 Tbs lemon juice
2 Tbs castor sugar
3 Tbs water
6 large eggs
325g ground almonds
275g castor sugar
1 tsp vanilla essence
1 Tbs lemon juice
1. Preheat the oven to 180C. Spray a 22cm tin with non-stick spray.
2. Place the apples in a saucepan with the lemon juice, sugar and about 3 Tbs of water. Bring to the boil, then let simmer over a medium heat for about 10 minutes or until the apples are soft enough to mash. Mash with a fork and set aside.
3. Place the mashed apple, eggs, almonds, sugar, vanilla and lemon juice in a food processor or hand-held mixer and mix till combined.
4. Pour this mixture into your greased cake tin.
5. Bake for about 45 minutes, until a toothpick inserted in the centre of the cake comes out clean.
6. Leave to cool in the tin before dusting with icing sugar to serve.
3 apples, peeled, cored and sliced
1 Tbs lemon juice
2 Tbs castor sugar
3 Tbs water
6 large eggs
325g ground almonds
275g castor sugar
1 tsp vanilla essence
1 Tbs lemon juice
1. Preheat the oven to 180C. Spray a 22cm tin with non-stick spray.
2. Place the apples in a saucepan with the lemon juice, sugar and about 3 Tbs of water. Bring to the boil, then let simmer over a medium heat for about 10 minutes or until the apples are soft enough to mash. Mash with a fork and set aside.
3. Place the mashed apple, eggs, almonds, sugar, vanilla and lemon juice in a food processor or hand-held mixer and mix till combined.
4. Pour this mixture into your greased cake tin.
5. Bake for about 45 minutes, until a toothpick inserted in the centre of the cake comes out clean.
6. Leave to cool in the tin before dusting with icing sugar to serve.
Monday, April 6, 2009
Plenty of fish in the sea?
The UN’s Food and Agriculture Organisation estimates that half of the world’s fish stocks are already being exploited to the hilt and a further quarter are now fished beyond maximum sustainable levels. Sustainability can depend on where and how a fish was caught as well as its species. Enough to induce paralysis at the fish counter. Fortunately, SASSI (The Southern African Sustainable Seafood Initiative) are attempting to make it a little easier for us consumers.
Their Consumer Seafood Species List helps us to make sensible and sustainable choices.
How does the list work? Species, or in some cases groups of similar species have been placed into different colour categories. Each colour has a different meaning:
GREEN
These are species that are from relatively healthy and well-managed populations that can sustain current fishing pressure. Some green species are not targeted by any particular fishery, but are managed as a sustainable bycatch. These species are recommended as the most sustainable choices available.
ORANGE
These species may be legally sold by registered commercial fishers and retailers. However, an increased demand for these could compromise a sustainable supply, due to one or more of the following reasons:
The species may presently be rare because they are overfished.
The fishery that catches them may damage the environment through the method used and/or high bycatch.
The biology of the species makes it vulnerable to overfishing, or it may not have been adequately studied, but it is suspected that it will be unable to sustain heavy fishing pressure based on information for related species.
Consumers are encouraged to consider the implications of these choices.
RED
These species are illegal to buy or sell in South, Africa according to the Marine Living Resources Act. Some of these “no-sale” species are very important recreational species that cannot handle commercial fishing pressures, and may therefore only be caught for your own enjoyment and use, subject to the possession of a valid recreational fishing permit and other restrictions that may apply (such as daily bag limits, closed seasons and minimum sizes).
For further information and to download their Consumer List visit: http://www.panda.org.za/
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