What's in Season?

Litchis; Pineapple; Green Beans; PawPaw; Nectarine; Pumpkin

We know you can get most of these things throughout the year but by eating foods that are in season you are almost guaranteed fresh, nutritious and tasty meals.

And, with Summer and all, we thought we'd share our little fizz with you!

Bellini Baby

3 ripe, peeled & stoned, nectarines (traditionally Peaches are used)

Bottle of Bubbly

Grenadine Syrup for decoration

( For 4)

Puree the peeled and stoned nectarines.

Fill each glass with 1/3 of the nectarine puree.

Slowly top with chilled sparkling wine, stirring as you pour.

Add a dash of Grenadine just before serving.

Cocktail Love.

Our Christmas Want

How cool?

Check out http://www.wuandwu.com/

Inspiration!

How beautiful are these biscuits? Check out her cakes, cupcakes and petit fours on her website.

These are our Friday inspiration for our weekends baking.

http:// www.roxannefloquet.com

Fun Times

Chocolate Brains...

Halloween brings out the weird in us!

Slime soup; Chocolate Brains; Witches Fingers; Bat Droppings... our imaginations go wild!

Here's our recipe for Chocolate Brains:

Dunk batches of popcorn into a bowl of melted dark/milk chocolate. Press together to form irregular clumps. Set aside on a foil lined baking tray to set. Drizzle with melted white chocolate with a drop of red food colouring added, for extra effect.

Yummy. Bwahahaha (cackle like a witch).

Something fun!

We're big fans of Aleit Wedding Co-ordinatiors and we follow their Facebook page religiously! Yesterday they posted something we thought was just great! Sticky Boards!

A designer notice board: canvas + polymer = sticky board!

Awesome for Offices, Desks and perfect for our Kitchen-Offices! Paste recipes, pictures, notes, menus etc.

Check out their website www.inkart.co.za

Jamie's America!

We can't wait to get our hands on Jamie Oliver's new cookbook, Jamie's America.

Here's his recipe for Burgers. So good!

FOR THE BURGER MIX

• Olive oil
• 2 medium red onions, peeled and finely chopped
• 6 Jacob's crackers or 4 slices of bread, crusts removed
• 500g (1lb 2oz) good-quality lean minced beef
• 1tsp sea salt
• 1 heaped tsp freshly ground black pepper
• 1 large egg, preferably free-range or organic, beaten
• A handful of freshly grated Parmesan cheese
• 
  

FOR THE SPICY MAYO

• 4tsp mayonnaise
• 1tsp tomato ketchup
• A good pinch of smoked paprika or cayenne pepper
• Juice of half a lemon

TO SERVE

• 12 rashers of smoked streaky bacon, the best quality you can afford
• 6 large or 8 small burger buns
• 1 soft round lettuce, leaves washed and spun dry
• 4 tomatoes, sliced
• 6 gherkins, sliced
• A few pickled chillies

METHOD

1. You can make these burgers or sliders in an oven at full whack, on the barbecue or in a hot pan. If you're using the oven or barbecue, preheat it now. Put a splash of olive oil into a large frying pan on a low heat and add your chopped onions. Fry for 10 minutes or until the onions have softened, then put to one side to cool completely.
2. Blitz your crackers or bread in a food processor until you get a fine consistency. Oil a clean baking tray and put aside. Put the cooled onions into a large bowl with the rest of the burger ingredients. Use clean hands to scrunch the mixture together really well, then divide into 6 equal balls for burgers and 18 equal balls for sliders. Wet your hands and roll the balls into burger-shaped patties about 2cm thick.
3. Place your burgers or sliders on the oiled baking tray and pat with a little olive oil. Cover them with clingfilm and put the tray into the fridge for at least an hour, or until the patties firm up. This is a good time to make your spicy mayo, so put all the ingredients into a bowl, mix well and put to one side.
4. If using a frying pan or griddle pan, put it on a high heat now and let it get really hot. However you decide to cook your burgers, they'll want around 3 or 4 minutes per side - you may have to cook them in batches if your pan isn't big enough. When your burgers or sliders are nearly cooked on one side, add the rashers of bacon - whichever way you're cooking them - then flip the burgers and cook the bacon until golden and crisp. When the burgers are cooked to your liking and it's all looking really good, halve your burger buns and warm them through. Put the bacon on a plate lined with kitchen paper to drain.
5. When everything comes together, pop your burgers or sliders on to their buns, add all your toppings and spicy mayo (you know how to put a burger together!), then tuck in with a lovely fresh salad, baked potato or potato wedges.

source: dailymail.co.uk