four easy recipes

four easy recipes

I did a demonstration at the Say Cheese Fest yesterday. Herewith the recipes:

1. Click on this link: Chilli poppers

jalapeno poppers

chilli popper cigars = hot + easy … the way I like things

2. Click on this link: Potato salad 


Lemon parmesan chicken piccata

2 skinless and boneless chicken breasts, flattened with meat hammer
3 T butter
1 T olive oil
juice of one lemon
1/4cup chicken stock
¼ cup capers
handful of parsley, chopped
1 garlic clove, sliced
Parmesan , shavings
cooked pasta

Season chicken with salt and pepper. In a large skillet over medium to high heat, melt 2 tablespoons of butter with 1 tablespoons olive oil. When butter and oil start to sizzle, add the chicken and cook for 2 minutes. When chicken is browned, flip and cook other side for 2 minutes. Add all the other ingredients accept the parmesan and spaghetti. Cooke for 2 minutes. Add pasta to plate and put chicken on top of the pasta. Pour the sauce over. Serve with parmesan shavings and extra chopped parsley

Banana bread in a mug with mascarpone and honey
1 coffee mug, sprayed with ‘spray and cook’
1 ripe banana, mashed
1 egg
1 Tablespoon buttermilk
¼ teaspoon vanilla extract
1 Tablespoon oil
3 Tablespoons flour
3 Tablespoons brown sugar
⅛ teaspoon baking powder
1/8 teaspoon salt
¼ teaspoon ground cinnamon (optional)
2 T mascarpone
1 T honey
fresh thyme leaves

In a bowl, In a large, microwave-safe coffee mug, mash your ripe banana. Add the egg, buttermilk, vanilla extract, oil, flour, brown sugar, baking powder, salt, and cinnamon (if using). Mix to combine. Pour into mug.
“Bake” it in the microwave for 2 to 3 minutes.  The banana bread will be very hot, so allow it to cool for a few minutes before eating it. Mix the mascarpone, honey and thyme together. Top cake with mascarpone and pecans.


TABLE SEVEN – The new kid on the trendy block

TABLE SEVEN – The new kid on the trendy block

Yesterday, I was fortunate enough to have the most incredible lunch at Table Seven in a new trendy precinct in Salt River. The food was uncomplicated and each scrumptious bite took me a step closer to food heaven. There was nothing unnecessary on the plate – no foams, no micro herbs or distractions… just good quality ingredients cooked very well. Loved it!

Dish of the day: This is particularly difficult to decide on. All the courses were brilliant.

The Burrata with nectarine and Parma ham. Oh the thrill when you cut into that Burrata and the cream and curds stream  onto your plate. My taste buds loved the combination with the nectarine. Check out this video how Burrata is made!

The second stand-out dish was definitely the goat’s cheese ravioli. The surprise on the plate was the pickled waterblommetjie. It proved to be a marvellous combination and the perfect accompaniment.

Octopus – oh my word! Perfectly grilled and packed with flavour.

Presentation: Simple, elegant, beautiful.

Ambience: The industrial interactive space gives the restaurant an edgy, open feel – and it is refreshingly different from other restaurants these days where dining space is at a premium. Table Seven has only one table with seating for 20 guests in the heart of their kitchen.

Chefs: Luke and Katie Wonnacott

Drinks: We started with a  Hope Gin + Publik served beautiful bubbles and wine.

It’s food made with care, made with love…and just how it should be. Go and experience it for yourself.

Chef Luke Wonnacott in action

Lightly smoked oyster + watercress pesto

Burrata + nectarine + parma ham

Butternut + goat’s cheese + sundried tomato ravioli + pickled waterblommetjie

Octopus on the grill


Lamb shoulder + artichokes + carrots

Whole roasted cauliflower + nori + cashew nuts + capers

Publik kept our wine glasses full

Loved the Mediterranean Hope Gin

Table Seven

Easy Lunch Bar-fudge-blocks

Easy Lunch Bar-fudge-blocks

Perfect with a cup of coffee for those puzzle building winter days!

Lunch Bar Fudge Blocks Anel Potgieter

Did you know that the “Much more munch” Lunch Bar was the top-selling chocolate in South Africa in 2017? I must say I find this chocolate treat a little hard but the “eye-popping” packaging and its size must certainly drive up sales. However, I am still in two minds – I normally go for a Crunchie or TV-Bar (the white chocolate one), but when I am hungry and standing in the chocolate isle I must confess I do go for the biggest bar (yes! 🙂 ) and that’s normally the Lunch Bar or one of those huge Bar Ones.

With a few Lunch Bars in hand I decided to make an easy five ingredient lunch bar treat. Not wanting to linger too long in making this, I decided to go the quick microwave route.

Easy way to break the Lunch Bars for the recipe: I wrapped the bars in plastic and gave them a good few whacks with my rolling pin.

Easy Lunch Bar-fudge-blocks
  • 250 g butter
  • 500 g icing sugar
  • 40 g cocoa
  • 2 eggs
  • 5 ml vanilla essence
  • 300 g Lunch Bars of your choice (I used the white chocolate ones)
  1. Line a 20 cm x 20 cm pan or baking tray with baking paper.
  2. Place the butter in a mixing bowl and microwave at 100% power for about 1 ½ minute or until melted.
  3. Sift the icing sugar and cocoa together and mix this in with the melted butter.
  4. Beat the eggs and mix this and the vanilla into the mixture.
  5. Microwave for 1 minute. Stir well and microwave for a further minute.
  6. Remove and place in refrigerator for 10 minutes to cool. This is important otherwise your chocolate is just going to melt!
  7. Put the Lunch Bars in a plastic bag and whack these into crumbled pieces (not too small) with a roller pin. Test whether your chocolate mixture has already cooled down. It should not be too hot.
  8. Stir the broken lunch bars into the chocolate mixture.
  9. Scoop the mixture into the baking tray and then place in refrigerator to cool completely before cutting into blocks.





easy prawn and mussel #curry

easy prawn and mussel #curry

This took me just over 15 minutes to make. Easy and delicious.

Prawn and mussel curry edited 800

Prawn and mussel curry
1 tin of diced peeled tomatoes
1 large garlic clove, grated
5 ml fresh ginger, grated
15 ml olive oil
10 ml of strong curry powder (all depends how strong you like it)
8 prawn heads
2.5 ml salt
8-10 medium prawns
15 mussels in shells

Cook the tomatoes, garlic, ginger, olive oil, salt, curry powder and prawn heads over medium heat for +-8 minutes. Stir constantly. It must have a thickish consistency. Add the prawns and mussels, cover your pot with a lid and allow to simmer for a further 8 minutes. Taste and adjust seasoning. If you want you can add a dash of cream but I love it just the way it is.

asparagus #carbonara

asparagus #carbonara

This is an easy and delicious mid-week meal. I omitted the bacon and made a vegetarian carbonara. Enjoy.

Asparagus carbonara
Serves 4
500 g spaghetti
3 eggs, beaten
70 g parmesan, finely grated
100 ml cream
a large bunch of asparagus, cut in half and blanched
peas fresh or frozen, blanched
pinch of salt
freshly ground black pepper
half a lemon

Cook the pasta in salted water following the packet instructions. Drain pasta and return to pot – place the stove on very low heat. Mix the eggs, parmesan and cream together and add to pasta, tossing quickly over a low heat. Add the asparagus, peas and a good squeeze of lemon juice. Taste and season with salt and black pepper.

mikrogolf-dadelballetjies met okkerneute

mikrogolf-dadelballetjies met okkerneute

Almal wat my ken weet ek verkies wyn, whiskey of kaas bo soetgoed … maar dié mikrogolf-dadelballetjies is my dood. Ma het dit altyd gemaak – ek het vandag bietjie okkerneute bygevoeg. PS: Ook lekker met konjak. 🙂

Date Balls

Mikrogolf-dadelballetjies met okkerneute
(Lewer so 60 balletjies)
500 g dadels, gekap
220 g gesoute botter
200 g Muscovado suiker (sagte donkerbruin suiker)
1 ml sout
60 ml water
100 g okkerneute, opgekap
50 g rosyntjies (opsioneel)
125 g (4 koppies) Rice Krispies
90 g klapper

In ʼn groot diep bak mikrogolf dadels, botter, suiker, sout en water oop teen 100% krag vir nege minute. Roer elke drie minute. Die mengsel sal baie botterig lyk so klop dan goed totdat die olierigheid weg is. Meng die neute, rosyntjies en Rice Krispies by en laat afkoel. Wanneer dit hanteerbaar is maak balletjies en rol in klapper. Laat heeltemal styf word.

SA’s top 30 restaurants announced

SA’s top 30 restaurants announced

The nominees for the highly anticipated annual Eat Out Mercedes-Benz Restaurant Awards have just been announced. To shine the spotlight on even more restaurants this year, the list of contenders for these coveted awards has been increased from 20 to 30 nominees.


The nominees, in alphabetical order, are:
Camphors at Vergelegen
Chefs Warehouse & Canteen
Chefs Warehouse at Beau Constantia
DW-Eleven 13
Fermier Restaurant
Greenhouse at The Cellars-Hohenort
Hartford House
Jardine Restaurant
Jordan Restaurant
La Colombe
La Mouette
La Tête
Luke Dale-Roberts X The Saxon
Makaron Restaurant
Mulberry & Prince
The Pot Luck Club
The Restaurant at Waterkloof
Restaurant Mosaic at the Orient
The Shortmarket Club
Springfontein Eats
The Test Kitchen

The Top 10 restaurants will be revealed on Sunday 19 November 2017 at the awards ceremony at GrandWest in Cape Town, after a countdown from positions 20 to 11.

koedoebiltong + bessies + laventel

koedoebiltong + bessies + laventel

Koedoebiltong- en bessieslaai met laventel en balsamiese reduksie

Probeer hierdie heerlike en maklike slaai. Bessies is nou in seisoen en wildsvleis en bessies is uitstekende pasmaats. Ek het bietjie feta bygevoeg vir daardie ekstra soutigheid … saam met balsamiese reduksie en ‘n paar klein laventelblommetjies is dit een van my 2017 koshoogtepunte. Moet nie dink dit is te volksvreemd nie – probeer asseblief. As jy ‘n happie van als saam vat swem die outjies vlinderslag oor jou tong en kry dit ‘n baie tevrede lêplekkie in jou maagholte.

Koedoebiltong- en bessieslaai met laventel en balsamiese reduksie

(ek gee hier nie die hoeveelhede nie, gebruik soveel soos jy lus het)
gemengde slaaiblare
klam koedoebiltong (vra vir jou slagter vir ‘n klam stukkie, nie die harde stukkies wat jy gewoonlik in die winkels kry nie)
goeie balsamiese reduksie (koop dit by enige goeie winkel)
laventelblommetjies (moet nie te veel gebruik nie)

Pak al die slaaibestanddele uit op ‘n pragtige bord. Ek pak eers die blare uit dan begin ek die res versigtig bo-op pak in dieselfde hoeveelhede. Sprinkel balsamiese reduksie oor en rond af met ‘n paar baie klein laventelblommetjies.

Say Cheese! Fair to take place this weekend

Say Cheese! Fair to take place this weekend

Artisan cheesemakers from across South Africa will attend this year’s Say Cheese! Artisan Cheese Fair on 30 September and 1 October at the Italian Club, Milnerton. The brainchild of well-known foodie Miki Ciman, this premier cheese event will bring together cheesemakers and cheese lovers, bakers and brewers, and all things spicy and nice.

Photo credit: Klein River Cheese

Photo credit: Klein River Cheese

I am going to miss Miki this year (she passed away a few months ago), her daughter Kiki Ciman-Frauenknecht says: “Last year’s event was hugely successful with excellent feedback from both exhibitors and visitors. This year’s fair promises to again be a cheese-lover’s paradise, showcasing the extraordinary local talent we have in South Africa. Many of them are small producers who rarely travel outside their areas to market their cheese and some produce the country’s rarest cheeses.”

Tickets will be available at the door at a cost of R90 for adults, R55 for pensioners and scholars aged 12 to 18 and kids under twelve enter free. For further information, please email Kiki at or phone Elize Nel on 072 795 4214.

Miki we are going to miss you so much

Miki we are going to miss you so much

#Curry – deur Ishay Govender

#Curry – deur Ishay Govender

Kay se lam-en-koolkerrie. Foto uit Curry

Kay se lam-en-koolkerrie. Foto uit Curry

As iemand vir my vra wat ek die meeste geniet om te maak, is dit regte Indiese kerrie. Om uie stadig te braai, dan mosterdsaadjies by te voeg, te wag dat hulle “pop” en dan te begin speel met al die speserye, vars knoffel en vars gemmer, is vir my hemels.

Ishay Govender se boek, Curry, is een van die mees welkome geskenke wat ek nog gekry het. Die pragstuk verken nie net die verskillende style van kerrie, het wonderlike resepte en stories van mense in nie, maar sy kom ook tot die aanname dat kerrie streeksgebonde is. Soos byvoorbeeld ek en die Vrystaat. Die rede dat ek nooit Indiese speserye geken het nie, sit ek reg op die verdomde Nasionale Party se skouers, wat vanaf 1890 Indiërs nie in die Oranje Vrystaat toegelaat het nie. Skud steeds my kop.

Ishay Govender

Ishay Govender

Ishay vertel: “In Suid-Afrika het migrasiepatrone in ‘n groot mate die profiel van kerrie beïnvloed. Waar die Suid-Indiërs, Gujarat, Noord-Indiërs en Kaapse Maleiers gegaan het, het ‘n onbetwisbare stempel op Suid-Afrika se kulinêre landskap gelos.” In 1911 het Indiërs hulself hoofsaaklik in die voormalige Natal, Transvaal en Kaapkolonie gevestig om in sommige gevalle as kelners, ambagsmanne, treinpersoneel en boekhouers te werk. In hierdie streke is daar ‘n sterk teenwoordigheid van die Indiese styl kerries – hoofsaaklik “Durban-curry” wat deur Suid-Indië beïnvloed is of die ligter kerries van die Gujaratis en Noord-Indië.

Curry word uitgegee deur Human & Rousseau en kos R395

Curry word uitgegee deur Human & Rousseau en kos R395

In die Wes-Kaap voer die Kaapse Maleise kerries die botoon en die digter en kosskrywer C. Louis Leipoldt het hulle openlik vir die Kaapse cuisine gekrediteer. Namate mense oor Suid-Afrika gereis het, is die Indiese en Kaapse Maleise style van kook oorgedra om verskillende sektore van die bevolking in te sluit.

Of jy dus hou van Cartwrigths-kerrie, Rajah-kerrie, Kaap Maleise kerrie of “Durban-curry” wil ek net sê Curry is ‘n uitmuntende boek wat langs elke kerrie-liefhebber se stoof moet staan. En wanneer dit eers gemaak is saam met jou vriende, “kerrie” mens op jou lekkerste.

Garam masala
(Resep uit Curry)
Garam (warm) masala is ‘n ‘warm’ speserymengsel. Dit is warm in terme van die mengsel se pikantheid (pungent) en verwys nie na sy rissie-hitte nie. Dit word wyd in Indië gebruik, maar verskil in samestelling van streek na streek en van noord na suid. Dit word dikwels by kerries in die laaste deel van die kookproses gegooi of tydens marinering.
Maak ongeveer 150 g
1 heel neutmuskaat
6 klein stokkies kaneel
50 g komynsaad
50 g koljandersaad
6-8 klein lourierblare
10 ml (2 t) vinkelsaad
30 ml (2 T) swart peperkorrels
5 ml (1 t) heel naeltjies
10 ml (2 t) groen kardemom
2-3 heel swart kardemom
4-6 steranys
6-8 droë roosblare (plaas die roosblare op ‘n stuk papierhanddoek en mikrogolf vir 30 sekondes op hoog of tot droog)

Gebruik ‘n stamper en vysel om die neutmuskaat in stukke te breek. Sit eenkant. Doen dieselfde met die kaneel. Verhit ‘n groot pan oor lae hitte – moet geen olie in die pan gooi nie. Voeg al die speserye by, behalwe die roosblare. Roer vir so twee minute. Dan op medium hitte braai vir 8-10 minute totdat dit droog gebraai het. Roer en skud die pan gereeld. Die speserye sal ‘n wonderlike aardse aroma ontwikkel. Sit eenkant om af te koel. Blits die speserye in ‘n koffiemeule ‘n paar eetlepels op ‘n slag totdat jy ‘n fyn poeier kry. Voeg die droë roosblare aan die einde by. Dit sal vir twee weke in ‘n lugdigte houer hou.

Kay se lam-en-koolkerrie
(Resep uit Curry)
Bedien 4
15 ml (1 T) kanola-olie
1 groot ui, fyn gesny
15 ml (1 T) komyn, fyn
15 ml (1 T) koljander, fyn
15 ml (1 T) borrie
15 ml (1 T) warm masala
1 kaneelstokkie
1 steranys
1 kg lam (borsvleis met bene, in stukke gesny)
sout na smaak
15 ml (1 T) gemmer, gerasper
15 ml (1 T) knoffel, gerasper
1 groot tamatie, opgekap
500 g kopkool, fyn gesny
250 ml (1 k) water, plus ekstra indien nodig
6 kerrieblare
Om te bedien
vars koljander

Gooi olie in ‘n kastrol en op medium hitte braai die ui tot ligbruin. Voeg die fyn en heel speserye by en roer goed. Meng die vleis by die speserye en roer goed. Sprinkel sout oor die vleis en roer goed. Voeg die gemmer en knoffel by en prut vir 10 minute terwyl jy aanhoudend roer. Roer die tamatie by en prut vir ‘n verdere 10 minute. Verlaag die hitte. Voeg die kool en water by en kook, gedeeltelik bedek, vir ongeveer 40 minute of tot die vleis sag is. Gooi meer water, ‘n bietjie op ‘n slag by, indien nodig. Proe nou of dit nog sout kort en gooi by indien nodig. Roer die kerrieblare by, rond af met vars koljander.

Johanne 14 #resepteboek ‘n juweel | #wen ‘n kopie

Johanne 14 #resepteboek ‘n juweel | #wen ‘n kopie

Johanne 14 - Cover

Soos jy dalk vir jou gunsteling sanger wag om ‘n nuwe CD uit te reik, so wag ek vir skrywers en hulle kookboeke. Johanne 14 geskryf deur Hope Malau is een van daardie resepteboeke waarvoor ek nou al jare my tande slyp. Dit is een van daardie Suid-Afrikaanse skatte wat almal sonder twyfel op hul rakke moet hê. Dit gee jou ‘n eerlike en unieke insig oor die harde lewe in die townships, die onopgesmukte heerlike kos en kleurvolle kultuur.

Die vermoë om iets lekker op te tower met baie min is gevestig in die koskultuur van Suid-Afrika se townships. En dit is presies waaroor hierdie kookboek gaan. Dit gaan oor kool, hoender, “runaways”, pilchards, vetkoek, skaapkoppe, poetoepap, lewer, beeshart, baie liefde, geloof en sterk familiebande.

Fotograaf: Craig Fraser | Stilis: Caro Alberts Uitgewer: Quivertree

Fotograaf: Craig Fraser | Stilis: Caro Alberts Uitgewer: Quivertree

“Laat julle harte nie ontsteld word nie…” Johannes 14:1 is ‘n baie gewilde bybelversie onder die Zion Christelike Kerk met miljoene lede. Malau se kookboek handel oor eenvoudige kos wat met liefde gemaak is – en dié se krag om elke ontstelde hart te kalmeer en beter te laat voel. Maar Johanne 14 beteken ook iets anders … in die townships is dit ‘n ander naam vir kool.

Naas mieliemeel is kool die stapelvoedsel in die townships. ‘n Koolkop is bekostigbaar, kan op verskeie maniere gaar gemaak word en dit verskaf elke keer ‘n heilsame en gesonde maaltyd. Daarom het dit liefdevol as Johanne 14 bekend geword: as jy kool het, moet jy nie jou hart ontstel nie, want daar sal altyd iets op die tafel wees om te eet. Koolslaai staan ook in sommige gemeenskappe bekend as John 14 Salad … omdat dit, soos Johannes 14:1, by belangrike geleenthede bedien word.

Gebraaide hoender en koolslaai
Wanneer dit by padkos kom, is gebraaide hoender altyd die nommer een keuse. Dit hou langer as dit gebraai is en kan ook maklik met ander pendelaars gedeel word. “Op Sondae word gebraaide hoender met koolslaai bedien. Ma het altyd ‘n pak 2 kg hoenderstukke met haar geheime speserye gemaak en die eindprodukte was altyd hemels,” vertel Hope.

Fotograaf: Craig Fraser Stilis: Caro Alberts

Fotograaf: Craig Fraser Stilis: Caro Alberts

Maotwana (wat “pote” in Setswana beteken) is ook bekend in die townships as “walkie- talkies”, en word meestal aan skoolkinders as ‘n goedkoop middagete verkoop. Die binnekant van die pote is die sappigste en die lekkerste en tradisioneel word dit in ‘n pot gekook totdat die pote klewerig en taai is. Maar die nuwe neiging is om dit vir ‘n ekstra geldjie op die straathoeke te braai.

Johanne 14 is ‘n absolute juweel met wonderlike resepte, hartroerende stories, pragtige foto’s en briljante stilering … iets waarop jy gerus jou hardverdiende geld op kan spandeer.

Een leser kan ‘n kopie wen. Epos die antwoord vir die vraag hieronder na met JOHANNE 14 in die “subject line”:
Wie is die fotograaf en stilis van Johanne 14?
Sluitingsdatum: 28 Julie 2017

Johanne 14 word uitgegee deur Quivertree en kos R275.

Gebraaide hoender
(Bedien 6-8)

4 eiers
60 ml water
250 ml warm brandrissiesous, soos Sriracha
260 g koekmeel
15 ml bakpoeier
sout en swartpeper
olie vir braai
1 kg hoenderstukke

Klits eiers met die water in ‘n mengbak. Voeg rissiesous by en klits saam. In ‘n ander mengbak meng meel, bakpoeier, sout en peper saam. Verhit olie in ‘n groot diep pot. Doop ‘n paar hoenderstukke in die eiermengsel en bedek deeglik. Een stuk op ‘n slag rol hoender in die meelmengsel en plaas dit in warm olie. Braai hoender tot bruin en bros. Dreineer op papierhanddoek.

(Bedien 4)

½ kool, fyn gekerf
2 wortels, gerasper
200 ml mayonnaise
30 ml witwynasyn
10 ml bruinsuiker
knypie mosterdpoeier

Skep kool en wortel in ‘n slaaibak. Klits die mayonnaise, asyn, suiker en mosterdpoeier saam in ʼn ander mengbak. Voeg die slaaisous by die koolmengsel en meng goed. Plaas in die yskas vir ten minste 1 uur voordat jy dit bedien.

(Bedien 4-6)

15 ml olie vir braai
1 klein ui, gekap
2 knoffelhuisies, gemaal
2 rooi rissies, gemaal
250 ml tamatiesous
100 g bruinsuiker
200 ml coca-cola
60 ml worcestershire-sous
sout en peper
5 ml brandrissievlokkies
1 kg hoenderpote, skoongemaak

Verhit olie in ‘n pan en braai uie, knoffel en brandrissie oor medium-hoë hitte tot sag. Roer tamatiesous, suiker, Coca-Cola, Worcestershire-sous, sout, peper en brandrissie by. Verminder die hitte tot laag en laat prut, roer af en toe, vir 15 minute. Verhit ‘n riffelroosterpan (of doen dit op die braai). Bedruip die hoenderpote met die sous en braai vir 8 minute terwyl jy aanhou draai en met sousie te smeer.



My dear friends Mari-Louis Guy and Callie Maritz from Cakebread recently took a series of pics of different woman to celebrate the women behind Cape Town`s food scene – capturing what inspired each of these women on a daily basis. I was fortunate to be amongst an amazing bunch of ladies. Marie-Louis and Callie specially created cakes to suit each person’s personality.

Photograph: Cakebread Photographer: Henk Hattingh

Photograph: Cakebread Photographer: Henk Hattingh

I got this colourful, bright pink and yellow creation – very Frida Kahlo’esque – and very much me. I loved it. A floral artist handcrafted our head pieces. How extraordinary and how beautiful! Thank you! Mari-Louis, Callie and Henk for the treasured gift of spending the day with you, the lovely pics … and of course the obligatory tequilas.

They asked me 5 interesting questions. If you want to know a little bit more about me… read on Cakebread.

Die lekkerste sjokoladetert #chocolatetart

Die lekkerste sjokoladetert #chocolatetart

Chocolate Tart Low Carb
Sondae is vir my die lekkerste dag van die week. Dan lê ek laat, met ‘n koppie koffie in die bed en lees Rapport. Maar die lekkerste van Sondae is dat dit dan tyd is vir familie en vriende. Daardie heerlike lang stadige kuiers om ‘n tafel, met bakke tuisgemaakte kos en ‘n paar glase wyn. Ons klets dan oor ons land se politiek, lag, skinder ‘n bietjie, deel ons hartseer of raak saam opgewonde oor nuwe avonture en projekte in ons lewens.

Irriterende low carb mense
Ek is gewoonlik nie vol nonsens as dit by kos kom nie, maar deesdae is ek óók een van daardie irriterende low carb mense. “Nella, wat kan ek Sondag vir poeding bring? Ek is lus om ‘n apple crumble te maak,” wou my vriend Reyno anderdag weet. In plaas van om soos gewoonlik te sê “Enigiets sal lekker wees” laat weet ek toe skaamteloos en voorskriftelik met ‘n whatsapp-boodskap: “Ons low carb mos nou. So maak eerder iets soos sjokolademousse. As jy wil apple crumble maak moet jy asseblief ‘n low carb tertkors en versoeters gebruik.” As ek Reyno was sou ek Nella in haar peetjie gestuur het en daarom wil ek nou sê: “Jammer, Reyno!”

Reyno se low carb sjokoladetert
Maar soos Reyno is, het my versoek hom nie omver gegooi nie, maar eerder geïnspireer. Hy kom toe Sondag met die lekkerste, rykste, luuksste, fluweelglad low carb sjokoladetert by my huis aan. “Nee jong jy het my nou sommer lekker laat dink en ek het die kors van klappermeel gemaak en toe sommer sout bygegooi. Die vulsel is Raymond Blanc se resep.” Mense en is dit lekker! Ek is nie baie lief vir soetgoed nie, maar die soutige kors het die soet gebalanseer en ek het sommer twee groot stukke sonder skroom of skaamte geëet. Hy het ‘n klein bietjie mielieblom gebruik, maar meer low carb glo ek nie ‘n sjokoladetertjie kan nie.

Sjokolade is gesond
Navorsing het boonop bewys dat donkersjokolade goed is vir jou hart. Een studie wat in 2012 gedoen is, het bevind dat matige daaglikse inname van donkersjokolade van ten minste 60%–70% kakao die risiko vir ’n nie-noodlottige hartaanval en beroerte kan verminder. (Bron: Volksblad)

Geniet jou dag en moet nie sleg voel as jy na ‘n stukkie sjokolade gryp nie 😉

Reyno se low carb sjokoladetert met soutige klapperkors
125 ml botter, gesmelt
2 eiers
10 ml growwe seesout
180 ml klappermeel
500 ml dubbeldik room
200 g sjokolade (70% kakao), in stukkies gebreek
45 ml kakaopoeier, gesif
10 ml sterk koffiepoeier
45 ml versoeter (Reyno het suiker gebruik, ek het dit vervang met versoeter)
10 ml ekstra suiwer olyfolie
30 ml mielieblom
60 ml volvet-melk

Kors: Voorverhit oond tot 200 °C. Klits botter en eiers met ‘n vurk. Voeg klappermeel en sout by, roer tot deeg bymekaar kom en ‘n bal vorm. Rol uit en druk in gesmeerde tertpan. Prik die deeg met ‘n vurk. Bak vir 5 minute teen 200 °C grade. Draai af tot 160 °C en bak vir nog 5 minute of tot ligbruin. Laat afkoel in pan.
Vulsel: Gooi die room in ‘n kastrol en voeg die sjokolade, kakao, koffiepoeier, versoeter en olyfolie by. Oor medium tot lae hitte, roer totdat sjokolade gesmelt het en die mengsel glad is – sonder dat die room gekook het. Meng die mielieblom en melk saam tot glad. Haal sjokolademengsel van die stoof en roer die mielieblommengsel by. Plaas terug op stoof teen lae hitte. Roer tot die mengsel verdik (so 10 minute) het sonder dat dit kook. Dit is reg wanneer dit die agterkant van ‘n houtlepel bedek en as jy jou vinger oor die lepel trek dit die lyn behou. Giet die sjokolademengsel in ‘n bakkie en bedek dit met ‘n klam stukkie bakpapier (maak ‘n stukkie bakpapier nat en druk die ergste water uit). Plaas vir 15 minute in die yskas. Verwyder die sjokolademengsel uit die yskas en roer liggies voordat die mengsel in die koue gebakte kors in die tertpan gegooi word. Hou die tert in die tertpan oornag in die yskas. Dit moet nie langer as 24 uur afkoel nie, aangesien die kors gaan sag word. Haal uit yskas 10 minute voor bediening en sif nog ‘n bietjie kakaopoeier oor.

french onion soup

french onion soup

french onion soup

The other day I read that Viresh Maharaj, CEO of Sanlam Employee Benefits: Client Solutions said, “if the middle class was a country it would be relegated to junk status.” Phew, this is startling, he goes on to say that 46,46% of the people who participated in Sanlam’s Annual Benchmark Survey, could not meet their financial commitments. Naturally, this causes considerable financial stress…and I have to tell you I feel that pain too.

To what can this be attributed, I ask? Should we blame Zuma because he showed Pravin the door? Actually, we have only ourselves to blame for the simple reason that we to often choose to live beyond our means. Short-term debt such as credit cards, motor payments and personal loans is the very source of this financial stress. Sigh.

I too decided to investigate why my credit card was going through the roof – and it was easy to see why. A convenience store such as Woolworths is eating away at my credit card. I just want to buy a bag of tomatoes, but fifteen minutes later, I have R600 worth of groceries! Times this by four and again by twelve and that’s R4 800 debit on your credit card over a 12 month period!
Just like that. #MoreStress.

With the onions being plentiful, my Irishman whipped up a wonderful French Onion soup. Low carb and all. The rich flavours of the onion soup were rounded off with a cabbage and parmesan crouton. Talk about innovation.

If there ever was a time to tighten the belt and take responsibility for your financial future, that time is now. Being more economical with your grocery purchases does not mean you have to go hungry – just be smart with your money. If you are wise you can still eat like a king – and with less financial stress you will be able to sleep better and live better.

French onion soup with cabbage and parmesan crouton
(serves 6)
30 ml olive oil
50 g (55 ml) butter
1.3 kg onions, cut into rings
handful of fresh thyme, leaves picked
6 garlic cloves, finely sliced
1 bay leaf
1.3 chicken stock
black pepper
Cabbage and parmesan crouton
60 g cabbage, finely sliced
60 g parmesan, grated

Heat oil and butter in a large saucepan. Add the onion, thyme, garlic and bay leaf and stir well until covered in oil and butter. Reduce heat and cook for 25-30 minutes with lid on. Stir occasionally. Add the stock and season with salt and pepper. Without lid simmer for 25 minutes. Heat oven to 180 °C. Divide the cabbage into six individually buttered ramekins and place the parmesan on each. Bake for 20 minutes or until brown on top. Ladle soup into soup bowls. Carefully take the crouton out of the ramekin (I used a spoon) and place on top of soup. Serve immediately.

#lowcarb Italian feast with #shareGalbani

#lowcarb Italian feast with #shareGalbani

gioie della tavola – the joys of the table

Italian Meatballs #lowcarb

The Italians know best when it comes to food and family. As a nation, their history, their customs and their love of family seems to have been forged around the dinner table. There is something so unique and so special about their traditions that I often feel that somewhere in my heritage or a previous life I must have been part Italian. When it comes to food, there is simply nothing better than sitting around a table with friends or family sharing a day filled with good food and wine – just like the Italians do.


Being on low-carb food regimen (…yes we are still going strong), you may think that preparing an Italian feast may prove a little tricky with all the pasta, gnocchi, bread and the likes. But as I gleefully found out that with the right cheese in hand and a touch of creativity, you can make a three course feast that is as good as any Italian mamma’s lunch.

Low-carb pizza
For starters, I had to create something that in a way imitated bread or pizza. I made a low carb base from cauliflower topped with generous pieces of Galbani’s fresh mozzarella. The cauliflower base was both crispy and extra cheesy, and the topping of salty pancetta mixed with the scented basil provided the perfect ‘antipasto’ for my Italian feast. Click here for how to video!

Low carb pizza

Cheesy meatballs with tomato sauce
Moving onto the main dish, I know that nothing beats a good, homemade Italian meatball served on a bed of pasta. I added grated Galbani mozzarella cheese to the meatballs. Instead of pasta I replaced this with zoodles. For those not in the know – and watching their waistline, zoodles are uncooked strips of zucchini and the perfect healthy replacement for pasta. Just ask your local supermarket for a supply as most stock them these days.

Low carb spaghetti and meatballs

Pears and figs with honey and lemon scented mascarpone
For dessert I kept it simple with whole pears and figs poached in a cinnamon and vanilla syrup. I flavoured the Galbani mascarpone with a dash of lemon juice. The fresh fruit paired brilliantly with the lemony mascarpone; it was subtle yet a little tangy.


It was a special and delightful kind of feast…and such a beautiful way to celebrate with friends and familia.


Low-carb pizza
(makes three small pizzas)
800 g cauliflower
3 large eggs
30 ml parsley chopped
250 ml (1 cup) Galbani mozzarella cheese, grated
75 ml (+- 1/3 cup) parmesan, grated
2.5 ml salt
2.5 ml ground black pepper
9 slices pancetta, crispy fried
250 ml (1 cup) Galbani fresh mozzarella, torn
15 tomatoes on the vine
olive oil
handful fresh basil
handful rocket
maldon salt

Preheat the oven to 200 °C. Chop cauliflower up in smaller pieces and blitz into a “rice” like texture in the food processor. Place cauliflower into a big bowl and cook (uncovered) in the microwave for 10-12 minutes, depending on the strength of your microwave. Once cooked, allow to cool for a few minutes. Scoop cauliflower into a cheesecloth or clean dishtowel and squeeze as much liquid out as possible. The more liquid you get out, the crispier the pizza base will be. Put the cauliflower back into the bowl and add the eggs, parsley, grated mozzarella, parmesan, salt and pepper and mix well. Divide mixture in three to form three basis. Pat dough down into a baking pan on a sheet of baking paper. Make sure not to make your bases too thin. Bake for 15 – 20 minutes.
Take out and add the pancetta, mozzarella and tomatoes. Pop it back into the oven for a further 10 – 15 minutes or until the cheese is melted. Give it a good drizzle of olive oil and finish with some basil, rocket and maldon salt.

Cheesy meatballs with tomato sauce
500 g mince
1 onion, chopped
1 medium carrot, coarsely grated
170 ml (2/3 cup) Galbani mozzarella, grated
1 egg
handful of finely chopped parsley
1 garlic clove, grated
5 ml salt
2.5 ml pepper
5 ml psyllium husks (you find this at any good grocery store)
Tomato sauce
200 ml extra virgin olive oil
8 garlic cloves, whole
handful fresh basil
900 g Rosa tomatoes
black pepper
500 g courgette noodles, cooked as per packet instruction (I prefer it raw)
olive oil
handful of Galbani mozzarella, grated

Mix all the meatball ingredients very well together, form into golf ball sizes. Set aside
Add the olive oil, garlic and basil leaves to a large pan. Heat very slowly on low-medium heat – we want to infuse the oil with the garlic and basil. Infuse for about 5 minutes –don’t burn the garlic. Add the tomatoes, turn up the heat to about medium high and cook for +- 20 minutes without the lid. You will see the tomatoes will start to burst open and infuse with the olive oil. Season generously with salt and freshly grounded black pepper. Add the meatballs and cook another 20 minutes or until done. Stir carefully now and then but don’t break meatballs. Scoop courgette noodles in a large serving bowl and top with the meatballs and sauce, finish with a drizzle of olive oil and grated mozzarella.

Pears and figs with honey and lemon scented mascarpone
3 lemons, zested and juiced
250 ml honey
3 cinnamon sticks
seeds of one vanilla pod
1 L water
6 pears, skin on
18 small fresh figs, skin on
250 ml Galbani mascarpone
pinch of salt

Place the lemon zest, honey and cinnamon sticks, vanilla seeds and water in a pot and bring to boil. Add the whole pears to the boiling liquid and turn down to simmer. Let it poach until the pears are soft (about 45 minutes). Switch off the heat. Add the figs for only three minutes to the hot liquid. Transfer the fruit into a serving bowl. Continue cooking the liquid until a thin syrup. Discard the spices and pour over the figs and pears. Mix the mascarpone, the juice of the three lemons and salt together (I used all the juice, but taste till you like the it). Serve dollops on the fruit.