Tru-Cape het die lieflikste Flash Gala-appels by my voordeur afgelewer met ‘n gepaste boodskap: Takeaways from nature. Is dit nie mooi nie? Ek kan nie met sulke lieflike appels kook nie en eet dit vars as ‘n versnapering en of gebruik dit in slaai.
My appel-vy-spekboomslaai met fetaroom is ‘n heerlike seisoenale slaai en die fetaroom het al my vriende uitgeboul. Meeste mense maak dit met room, maar melk werk net so goed. Neem twee ringe feta en so +- ¼ koppie melk (of room as jy dit ryker wil hê) en verwerk dit vir ‘n paar minute in jou voedselverwerker of handstok (+-4 minute) tot romerig en glad (met gee feta-stukkies). Gooi ‘n paar blaartjies pietersielie of basiliekruid vir ekstra geur by. As dit te loperig is plaas in die yskas vir so ‘n uur om te verdik.
Die fetaroom is heerlik saam met rou babagroente, met ‘n ciabatta en geroosterde tamaties en dit gee enige slaai daardie romerige soutsmaak wat jy soek. Spekboom is volop en eksperimenteer gerus met dié suur blaartjies in slaaie.
2 appels, in dun ringe gesny (plaas in suurlemoenwater tot jy dit gebruik)
8 vye, in kwarte gesny
‘n paar blaartjies basiliekruid en kruisement, nie baie nie
handvol neute (opsioneel)
2 ringe feta, in stukke gebreek
¼ koppie melk of room
gooi ’n paar blaartjies pietersielie en basiliekruid by as jy die fetaroom wil geur
Plaas die feta in die voedselverwerker en pols fyner. Gooi die melk of room by en verwerk vir ten minste 4-5 minute. Skraap die kante elke minuut skoon. Verwerk tot romerig en geen klontjies. As jy dit ‘n bietjie dikker wil hê plaas in yskas om te verdik.
Slaai: Pak die appels en vye om ‘n slaaibord, sprinkel met kruie en spekboomblaartjies en bedien met fetaroom.
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
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 email@example.com or phone Elize Nel on 072 795 4214.
Crunchies are one of South Africa’s favourite biscuit treats. Let’s be honest there is nothing quite like a crunchie with your cup of tea or coffee! You can also crumble these biscuits over ice cream for dessert or dip it in a sherry if you want to be a bit naughty. This time I added some walnuts to this biscuit mix and I am sure it will be a real winner this festive season.
Crunchies with walnuts
1 L ( 4 cups ) oats
750 ml coconut
375 ml sugar
250 ml walnuts, chopped
250 ml flour
2.5 ml salt
5 ml cinnamon
250 ml butter
37.5 ml honey
10 ml baking soda, dissolved in 62 ml milk
Preheat your oven to 180 °C. Mix the oats, coconut, sugar and walnuts together. Sift the flour, salt and cinnamon together. Stir the oats mixture into the flour mixture. Melt the butter, add the honey and leave it to cool slightly. Dissolve the baking soda in the milk and mix with the butter mixture. Add to the dry ingredients and mix well. Press the mixture onto a greased baking sheet and bake for 15-20 minutes. Take out of the oven and cut immediately into blocks. Leave biscuit squares in baking tray until the have cooled completely.
Fry the meat in oil for 7 minutes, or until brown. Use the back of a fork to loosen the meat in the pan. Add the garlic and thyme and cook for another minute or two. Remove from heat and cool. Place the butter in a saucepan and melt over low heat. Remove from heat and add the flour. Stir until the ingredients have become a smooth paste. Place the butter and flour mixture back on the stove and slowly add the hot milk. Constantly stir to prevent lumps. Keep stirring until thickened. Stir in the nutmeg and lemon juice. Taste and season with salt and pepper. Add the meat, mix well and leave to cool completely. Divide the mixture into golf ball sized balls. Dip the balls first in the egg and then in the crumbs until all the balls are well coated with crumbs. Deep fry in oil at 170 °C until golden brown. Drain on paper towels. Serve immediately with Dijon mustard… and of course a cold beer!
Names: Black radish | Spanish radish | Gros Noir d’Hiver | Noir Gros de Paris |Black Mooli
I found these beautiful black radishes at the OZCF Market Day at Granger Bay on Saturday. It is significantly larger and stronger in flavour than traditional red radishes. The skin of the Black radish is particularly piquant and the flesh is crisp, white and slightly bitter and offers a hot and strong radishy bite.
Crisp, peppery radishes add instant zing to any dish, whether sliced raw as a garnish, added to salads, or served as a side. I still don’t know what I am going to do with mine, but I just wanted to share these beauties with you.
Radishes are available year-round, but are at their peak during winter.
I am fig crazy at the moment and my favourite are these voluptuous plump black figs. They are so beautiful, so sweet and so sexy! My friend Diana brought me a whole box the other day … So, I melted some chocolate and dipped the fruit in it. To round it off I added some pistachios. Here is no recipe or quantities. Experiment with the chocolate and the nut flavours you like – play and have fun.
Each time my man goes away on business, I get a little spring in my step. You see it is not that I won’t miss him, but it is then when I get a chance to indulge myself in one of my favourite dishes of all-time – curry tripe and trotters! I am just mad about it, but hubby runs a mile as soon as he gets a whiff of the stuff. I was raised in the Free State on offal. In later years I remember thinking how strange it was for people not to like tripe and trotters. I still don’t quite understand. Anyway, those who want to pull their noses up at this delicious treat, means that there is just that much more for the rest of us … And amen to that.
My curried tripe and trotters
1.1 kg sheep tripe and trotters, cut the tripe into blocks
1 bay leaf
5 black peppercorns
1 ½ t salt
½ t coriander seed, finely ground
2 cups of water
3 t curry powder (medium or hot)
1.5 table spoons white vinegar
3 large potatoes, peeled and quartered
Place the tripe and trotters, bay leaf, lemon leaf and peppercorns in your pressure cooker. Mix all the other ingredients (except for the potatoes) together and add to the offal. Steam for 45 minutes. Add the potatoes and steam for another 15 minutes. Taste for salt if needed. Serve with rice or pap or a thick slice of bread.