Anne Myers

It’s nearly a month ago that I last wrote something on this blog. Busy is not the word, no. Frenetic is more like it. And truth is, amongst my million activities, I did think long and hard about my blogging future. Over the last decade, my career and lifestyle has changed from primarily food to primarily being something sort-of oblique-to-food … Now I am primarily a brand integration specialist and a television producer so the time for cooking (I am also single and live alone) is virtually non-existent. But then last night, it occurred to me that I do NOT need not blog every day. Or even every week! I can do it when and if the urge gets to me and this is such a day.

So, for starters, news: we have produced more recipes and videos. This time, it was for one of our most valued clients, Sasko Flour. For these video clips, I asked Michéle, my daughter, to present. The reason was to give us all a break. Or at least I hoped it would be a break … because of a torrid and highly traumatic experience we had some years ago and here’s the story: a massive, big client insisted that we use a well-known acting icon in their television series. I agreed because we needed the work and I assumed the icon would be a highly-skilled professional. Pah, did I miss the boat …! This icon nearly caused my death and severe trauma to the crew by almost not remembering one full sentence of any script. This resulted  in us shooting an average 16 hours a day, using  an average of 8 hours’ worth of tape a day for a 24-minute episode  (all those ‘takes’) and needless to say, ran many days and much money over the initial budget!  (The one and only time in the 27 years of our business.) Fortunately the client realized their judgment error and did not hold anything against us and approved the extra (read wasted) costs. However.  Since that day, the crew and I dread every shoot where ‘talent’ must remember their words. And I can tell you, since that traumatic series, some talent were diamonds and some were not so good. For us as crew, the worst things on set are bad vibes, bad egos and blaming and shaming anybody else for your mistakes. To this day, incredibly, the icon blames and bad mouths us and the client and of course, especially me for everything and more … Only afterwards did I learn from other producers that this has also caused a recurring nightmare for everybody who has every dared work with this person …

So enters Michéle who literally grew up between a kitchen and a television set. And she did a stunning job, so much so that the crew thanked her afterwards for making life easy for them. For the record, we shot 6 video clips in 6 hours!

More news: Sous Chef is on her way to my kitchen for her Best Bloggers video clips. She is co-inciding it with her attendance at the SA Food Bloggers Indaba and we can’t wait as she will cook a starter, main course and a dessert. Needless to say, that will be the crew lunch as well … Those videos and recipes we will load onto our website I love cooking and post a tag onto her blog that will link directly to her page on the website. Similar to what we did for our bubbly best blogger, Janice Tripepi. These are bloggers we love and we have a long shortlist but hopefully, by the end of the year, we will have at least all of our best bloggers on video for all their fans to see them in action.

Now, DInner Divas: yes it’s all a go and soon we are starting pre-production to shoot the last two weeks of August in Cape Town. If you are intersted in being part of it, please email me your personal email address and contact number. My email is anne@2blonds.co.za and we will then provide you with all you need to know to give your blog (and you!!) the boost like never before.

Right, to today’s recipe. It is for a delicious, easy meatless Monday tart. And the recipe is also below. Apologies for the image … it is a mere JPEG straight off our video camera.  Here is the video first:

Click here:

Video for today’s tart

 Baby Marrow & Feta Tart

• 700 g baby marrow, grated
• 250 ml (120 g) Sasko Self Raising Flour
• 5 extra-large eggs
• 125 ml olive oil
• 1 bunch fresh chives, chopped
• 125 ml fresh mint, chopped
• 250 ml cheddar cheese, grated
• 200 g feta cheese, crumbled
• 10 – 12 cherry tomatoes, halved
• salt and milled black pepper to taste

Place the baby marrow into a colander and drain, weighed down with a plate for 20 minutes.Now dry extremely well with paper towel and  place in a large mixing bowl. Add the Sasko Self Raising Flour and toss lightly to mix.

Beat together the eggs, olive oil and herbs and add to the baby marrow mixture. Mix well then add the cheese and mix lightly. Season well with salt and pepper and pour the mixture into a large well-greased ovenproof dish. Arrange the cherry tomato halves on top and bake at 180°C for 40 – 50 minutes until cooked through.

Serves 4 – 6

 Chef’s hint: For a hearty, delicious change, use well drained, cooked and chopped spinach instead of the bay marrow, and add garlic and ground nutmeg to taste.

Have a great week ahead!

For more meatless Monday recipes, please visit the Vegetable and Vegetarian section of our delicious website:

 I love cooking.