Wednesday, November 21, 2012
Monday, November 5, 2012
Friday, October 26, 2012
Project Pumpkin
In preparation for Halloween, we're carving pumpkins at work today!
It's not as daunting as it looks. We are following these 5 simple steps:
Cut a hole in the pumpkin
Scoop out the flesh
Transfer your design
Carve the features
Light your pumpkin
Hope you have as much fun as we are having!
Thursday, October 18, 2012
We all agree, there is nothing better than a classic bowl of soup and a sami.
We believe that the last cold front of the season is on its way (just in time for the weekend) so here is your chance to whip up a pot of soup and a sami to complete it.
Here are a few ideas to give you inspiration....
Chicken Noodle Soup & BLT
Potato and Bacon Soup & Veggie Roll-Ups
Minestrone Soup & Mediterranean Chicken Panini
Tomato Soup & Grilled Cheese Sandwich
Lentil Soup & Hummus & Goat's Cheese Sandwich
Monday, October 8, 2012
Perfect for a Summer Picnic
We love this idea. Fairview has just introduced a new range of individually packaged wines by the glass. The 187ml wine glasses are shatterproof and 100% recyclable and are sold at R14.95 per glass and come in a case of 24.
It makes wine casual and fun, out-doorsey and as easily accessible as beer.
Bring on Summer!
Tuesday, September 18, 2012
We are going back to basics this Heritage Day
Bump up the taste of your grilled veggies and meat with this wonderful flavour-enhancing bbq sauce.....Ingredients
1 tablespoon olive oil
1 small onion, finely chopped
4 garlic cloves, minced
1 tablespoon mustard powder
1 teaspoon red-pepper flakes
3 tablespoons light brown sugar
2 cups tomato sauce
1/3 cup Worcestershire sauce
1/3 cup cider vinegar
1 tablespoon molasses
1/4 teaspoon ground black pepper
In a saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, about 5 minutes. Stir in mustard powder and red-pepper flakes; cook 30 seconds.
Reduce heat to medium-low; stir in tomato sauce, Worcestershire sauce, vinegar, molasses and black pepper. Cook, stirring occasionally, until thickened, 5-10 minutes.
Monday, September 3, 2012
Monday, August 27, 2012
We love Strawberries
All of a sudden there are an abundance of strawberries around. Strawberries to us are like a glimpse of Summer, their colour and taste makes us come alive! Luscious, sweet, soft and juicy...heavenly! Even though Summer is still a few weeks away, we are grabbing the opportunity of preparing a mouth-watering dessert with these beautiful berries.
Today we are making a Rice Pudding with Strawberries stewed in Lemongrass and Lime
Ingredients (serves 4)
2 lemongrass stalks
40g slivered almonds
450g strawberries, hulled and diced
zest of 1 lime
juice of 1 lime
75g sugar
2 Tbsp water
550ml full cream milk
100g risotto rice
2.5cm piece of fresh ginger, peeled
60ml unsweetened coconut milk
Remove the thicker outer layer of the lemongrass stalks. Slice one stalk into three pieces. Grind the other one with the outer layers, using a coffee or spice grinder or food processor. Toast the slivered almonds in a frying pan, until lightly browned.
Combine 280g of the strawberries, half the zest of the lime, 1 tsp of the ground lemongrass, 2 Tbsp of the sugar and the water in a small pot. Bring to a boil, then turn down the heat and let it simmer until the strawberries soften but still keep their shape. Remove from the heat and add the lime juice. Let the mixture cool.
Combine the milk with the 3 lemongrass pieces, the ginger and rest of the lime zest. Bring to a boil then add the rice. Lower the heat and simmer for about 30 minutes until the rice is creamy and soft. Discard the lemongrass and ginger and mix in the rest of the sugar and the coconut milk.
Mix the cooked strawberries with the fresh ones and top the rice pudding with the strawberry compote and slivered almonds.
Serve.
Monday, August 13, 2012
In honour of Meat-Free Mondays, we are preparing this delightful recipe of Baked Ricotta, Goats Cheese and Candied Tomatoes
For the baked cheese:
425g ricotta cheese (must be drained or the baked dish will be watery)
113g goats cheese
1 egg
2 tablespoons fresh marjoram or leafy herb of your choice
Generous grindings of black pepper
Generous grindings of salt
For the candied tomatoes:
340g cherry tomatoes on the vine
1/4 cup sherry/dry white wine
1/4 cup light brown sugar
3 sprigs marjoram or leafy herb of your choice
Sea salt
For the baked cheese:
Place the ricotta in a colander and leave to drain for about 30 minutes, pressing down to extract liquid. Preheat the oven to 190 degrees celcius. Brush the inside of a baking dish with olive oil. In the bowl of a mixer, beat the ricotta, goats cheese and egg until smooth. Beat in the herbs (chopped if the leaves are large), a generous amount of salt and pepper. Spoon the cheese mixture into the prepared baking dish and bake for 40 minutes or until puffed in the centre and browning. Let the cheese cool slightly, then invert it out onto a plate.
For the tomatoes:
While the cheese is baking, heat the olive oil in a large pan over medium heat, then drop in the tomatoes. Cook, stirring frequently, until the skins on the tomatoes start to split. Pull the pan off the heat, add the sherry/white wine and return to the heat. Add the brown sugar and herbs and stir until the sugar is melted. Add a generous pinch of salt. Lower the heat and cook gently until the liquid is reduced to a syrupy coating for the tomatoes. The tomatoes will collapse and some may disintergrate, that's fine.
When ready to serve, spoon the candied tomatoes over the warm baked cheese and serve with sliced baguette or crostini.
Quote of the Day
"I don't think the question is 'Is the customer always right?' but rather, 'Do you want to make your customer happy?'"
-Chef Thomas Keller on Customer Service
Tuesday, July 31, 2012
Tuesday, July 17, 2012
Thursday, July 12, 2012
We always welcome the Winter Restaurant Specials!
They offer us a wonderful opportunity to explore the more exclusive restaurants around and enjoy the best at affordable prices!
Here are a few of our favourites:
Beluga, the Foundry, Green Point: 3-course lunch and dinner @ R160
French Toast, Brie Street: Bruschetta tapas free on Mondays-Saturdays between 5-7pm
The Square, Vineyard Hotel: 5-course menu R195 / R295 with wines
La Boheme, Seapoint: 2-course menu @ R95, 3-course menu @ R120
The Round House, Camps Bay: 4-course a la carte menu @ R460, 6-course set tasting menu @ R595
Savour Restaurant, 51 on Orange: Sunday lunch buffet plus 'never-ending supply of Methode Cap Classique' @ R265
Slug & Lettuce, Kloof Street: 300g rump steak, chips and pumpkin fritters @ R89
Harbour House, V&A Waterfront: 2-course menu @ R150.00, 3-couse menu @ R170
Tuesday, July 3, 2012
What they really eat...
With the Olympics around the corner, we wondered what do the
athletes eat every day? A Google search shed some light and we loved the
visuals - makes you think about what your daily intake would like?
Tuesday, June 26, 2012
The World's Biggest McDonalds
This is a temporary McDonalds built from 75% recycled materials for the London Olympics.
It's such a juxtaposition McDonalds vs. Sustainability.
Pretty impressive. via the Daily Mail.
It's such a juxtaposition McDonalds vs. Sustainability.
Pretty impressive. via the Daily Mail.
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