Blessings for the Festive Season

Creepy Halloween Food Ideas

Band-Aid Cookies

 Cream Cheese & Walnut Stuffed Roach Dates

 Hot Dog Mummies

Witch's Finger Cookies 

September is Heart Awareness Month

Keep your  heart healthy by eating a healthy diet, exercising regularly, being aware of risk factors such as smoking, drinking, taking drugs, high blood pressure, high cholestrol, obesity and stress.

Mispronounced Food Names - Very Interesting!

Some Fun at the Good Food and Wine Show

Cindy and Naz enjoying a glass of wine with Chef Peter Goffe-Wood, owner of Kitchen Cowboys and Master Chef South Africa Judge.

C3 Training at Pillsbury

The C3 Team rocking and rolling at a training session with Pillsbury.

Wilson Mthethwa from Pillsbury guided the C3 Team through the process of baking a Traditional vanilla sponge cake finished off with a creamy vanilla icing.

Much fun and learning was had by all, & the Team got to make their cake & eat it!

Thank you to Pillsbury and to Wilson for a great day.

An Easter Inspired Flapjack Recipe

I was trawling Pinterest the other day looking for some fun Easter food Ideas and, I came across this super cute Bunny flapjack recipe….too sweet not too share not to mention perfect for Easter Sunday breakfast.  

Enjoy!

Flapjack recipe – serves 8 - 10

Ingredients:

·         500ml flour

·         2 eggs

·         5 tbsp sugar

·         1 ½ tbsp butter, melted

·         4 tsp baking powder

·         1/3 tsp salt

·         250ml milk

·         Fresh banana (cut into thin round slices)

·         Blueberries or chocolate chips 

·         Whipped cream in a can

Method:

1.      Beat the eggs and gradually add the sugar.

2.      Add half of the milk and the melted butter to the egg mixture.

3.      Stir well.

4.      Sift the flour, baking powder and salt and add to the egg mixture.

5.      Gradually stir in the remaining milk to form a smooth mixture.

6.      If all ingredients are well mixed then don’t stir anymore.

7.      Heat up a greased frying pan on a medium to hot heat.  Make one large circle for the rabbit body and drop into the heated pan. For the bunny paws make two medium size ovals and drop into the heated pan.

8.      Turn once the top of the flapjack is full of air bubbles (bottom should be golden brown) and bake on the other side.

9.      To serve put the circular rabbit body onto a plate, pop your two bunny paws at the bottom of the circle, garnish the paws with two slices of fresh banana and some fresh blueberries or chocolate chips for the pads of the paws. Top off with a dollop of whipped cream for the bunny tail and hey presto one delicious Easter Bunny Bottom for breakfast. 

C3 Training at Unilever Head Office

The C3 KZN Team having fun whilst learning new skills at the Unilever Head Office Training Centre. 

Gin, Gin I Love You!

Gin, Gin I Love You!

I recently popped into Mother's Ruin Gin Bar in Cape Town.  

This little gem is tucked away on the ever popular Bree Street in an old yet modernised colonial house.  

On the menu you can expect to find over 60 different types of gin (with another 21 on their way from New York) and you can expect everything from the classic and reinvented gin-based cocktails, to gin and tonics made with local and imported gins flown in from all over the globe. 

After visiting this phenomena it got me in the mood to experiment with some different flavours of my own. 

One of my favourite gin infusions is cucumber - so simple and yet so very refreshing, perfect for a hot summer's day.

Ingredients for this ever so easy recipe:

(You are a mere three steps away from gin heaven)

• 1 large cucumber 
• 1 bottle of gin (750ml)

1. Peel the cucumber, roughly chop and then blend with a stick blender. 
2. Add the gin and leave to infuse for 24 hours in the fridge.
3. Strain, bottle and enjoy with some tonic and plenty of ice!

Chocolate Cake Day

Celebrate Chocolate Cake Day by trying out this truly decadent Salted Caramel six layer Chocolate Cake...YUM!

INGREDIENTS

FOR THE CAKE

Unsalted butter, room temperature, for pans

3 cups all-purpose flour, plus more for pans

3 cups granulated sugar

1 1/2 cups unsweetened Dutch-process cocoa powder

1 tablepoon baking soda

1 1/2 teaspoons baking powder

Coarse salt

4 large eggs

1 1/2 cups low-fat buttermilk

1/2 cup plus 2 tablespoons safflower oil

2 teaspoons pure vanilla extract

FOR THE CARAMEL

4 cups granulated sugar

1/4 cup light corn syrup

2 cups heavy cream

Coarse salt

2 sticks cold unsalted butter, cut into tablespoons

FOR THE FROSTING

1/4 cup plus 2 tablespoons Dutch-process cocoa powder

2 sticks unsalted butter, room temperature

1/2 cup confectioners' sugar

Coarse salt

1 pound semisweet chocolate, chopped, melted, and cooled

Garnish: flaked sea salt, such as Maldon

DIRECTIONS

1.       Preheat oven to180 degrees Celsius. Make the cake: Butter three 23cm round cake pans, and dust with flour, tapping out excess. Sift flour, granulated sugar, cocoa, baking soda, baking powder, and 1 1/2 teaspoons coarse salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, 1 1/2 cups warm water, oil, and vanilla. Beat until smooth, about 3 minutes.

2.      Divide batter among pans. Bake until cakes are set and a toothpick inserted into the centre of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks, and let cool completely.

Make the caramel: Combine granulated sugar, corn syrup, and 1/4 cup water in a medium saucepan over high heat. Cook, without stirring, until mixture is dark amber, about 14 minutes. Remove from heat, and carefully pour in cream (mixture will spatter); stir until smooth. Return to heat, and cook until a candy thermometer reaches 115 degrees Celsius, about 2 minutes. Pour caramel into a medium bowl, stir in 1 teaspoon coarse salt, and let cool slightly, about 15 minutes. Stir in butter, 1 tablespoon at a time. Let cool completely.

3.      Meanwhile, make the frosting: Whisk together cocoa and 1/4 cup plus 2 tablespoons warm water in a bowl until cocoa dissolves. Beat butter, confectioners' sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy. Gradually beat in melted chocolate and then cocoa mixture until combined. Let stand for 30 minutes before using.

4.      Trim tops of cakes using a serrated knife to create a level surface. Cut each in half horizontally to form 2 layers. Transfer 1 layer to a serving platter, and spread 3/4 cup caramel over top. Top with another cake layer, and repeat with remaining caramel and cake layers, leaving top uncovered. Refrigerate until set, about 1 hour.

5.       Frost top and sides of cake in a swirling motion. Sprinkle with sea salt.

COOK'S NOTE

To make this cake ahead of time: The caramel can be refrigerated for up to 3 days; bring to room temperature before using. Cake layers can be refrigerated for up to 3 days (they actually taste better when refrigerated and have a better texture for stacking). When finished, the frosted cake can be refrigerated for up to 3 days.

Pop Pop Pop... It's National Bubble Wrap Day

What's in season January 2015.

What's in season - January 2015...

We are lucky enough to live in a fantastic country where we have a wide variety of fresh, seasonal produce.  

Here's what you can expect to find in season during the Month of January.

VEGETABLES:  Asparagus, baby corn, mange tout, lemon grass, green beans, carrots, 

baby marrows, brinjals, beans, brown mushrooms, onions, potatoes, radishes, spinach, squash, celery, cucumber, sweet potatoes, pumpkin, Brussel sprouts. 

FRUITS:  Cherries, raspberries, plums, bananas, litchis, mango, nectarines, peaches, pears, prickly pears, grapes, watermelon,  pineapple, figs, spanspek, granadilla, quinces.

HERBS:  Mint, parsley, sage, thyme, marjoram, oreganum, rosemary, fennel, dill, bay leaves, rocket, chives, coriander.

Why not try out this lovely summer recipe below which  incorporates some of this seasonal produce. 

Grilled nectarine salad with roasted chicken, feta, rocket, mint & almond.

Ingredients:

• 1 Packet rocket leaves 
• 1 Handful of mint leaves. finely chopped 
• 4 Cold roasted chicken breasts, sliced
• Danish feta cheese
• 3 Fresh nectarines, sliced 
• Drizzle of honey
• Freshly ground black pepper
• Roasted almond

For the Dressing:

• 1 Tablespoon red wine vinegar
• 3 Tablespoons extra virgin olive oil
• Salt and freshly ground black pepper
• 1 Teaspoon wholegrain mustard
• 1 Teaspoon honey 

Method:

1. Pre-heat your oven's grill.  Arrange the nectarine slices on a baking sheet, drizzle with a little honey and sprinkle with black pepper.  Roast for +- 5 minutes or until lightly coloured.  Allow to cool. 
2. Arrange the rocket, mint, chicken, feta, roasted peaches and almonds on a large flat salad platter.
3. Whisk together all of the ingredients for the dressing and pour over the salad.   
4. Serve immediately or alternatively place into the fridge to keep cool and serve later.