You are browsing the archive for 2010 August.




Avatar of bitsofcarey

by bitsofcarey

Our “west coast” weekend

August 30, 2010 in out and about, Restaurants

10 Comments »

First of all, I need to admit that I am geographically challenged! J and always book on the last minute when we decide to go away. So we had Paternoster in mind, we attempted getting accomodation there, but all the places we called were fully booked! The next plan, was Riebeek’s Kasteel, “it’s just around the corner from Paternoster!”, umm…no! When we arrived at Traveller’s rest Guesthouse in Riebeek’s Kasteel, we were told Paternoster was about 100 k’s away! oops! I thought it looked too green and luscious and no coast in sight! Oh well, no harm done, we enjoyed our weekend in the quaint little town of Riekbeek’s Kasteel.

As we were taken through the lush garden and shown to our room, and all the stress of the week just wilted away as we absorbed all the beauty around us…

After we settled in, we went to the Traveller’s Rest Restuarant – just a few steps away.

Very warm and cosy, has a English pub/morrocan feel, if that makes any sense at all.

Our waitress, Alta, was lovely and helpful and we chose her recommendations…

A tomato and celery soup

Although they stated celery, it was not evident, which is good in my case. It was well balanced, perfectly seasoned thick creamy tomato soup with a few shreds of basil. Yum Yum YUM!

My main: I know it looks boring, but they said their steaks are the best, so I tried the rump steak with veggies on the side ( I’m trying to cut down on the fried carby foods for a while).

I had mine medium, cooked to perfection. Lovely pepper sauce and crispy steamed veg.

J had the fillet with sob sob…fried chips

Sorry, not good photie. The fillet melted in your mouth, served with beautiful mushroom sauce on the side and the most divine…aah hum..looking chips ever, thinly sliced and fried until crispy!

For dessert J had the creme Brulee

A picture speaks a thousand words…a winner…soft creamy and velvety custard covered with beautiful hard brittle( I had to sneak a spoonful :-) )

And I had a cuppucino, and it was a lovely one I might add.

So all in all, we had a delicious meal and enjoyed it with a bottle of Riebeek Cellar’s Brut.

If you come here, don’t come with expectations, just enjoy what they have to offer and you will be pleasantly surprised.

And that was our first night, full tummies and relaxed…with another 2 days of eating and drinking ahead of us!

My next post entails our day out wine and olive tasting at Kloovenberg and our dinner at Bar Bar Black Sheep.

We did manage to get to Paternoster on Sunday – which was fantastic, but that will be my following post.

Have a good week all

C x

Avatar of bitsofcarey

by bitsofcarey

Orange and cumin infused butternut soup

August 27, 2010 in Meatless meals, Soups

8 Comments »

I can’t think of anything better to eat on these icy Cape Town nights than a steaming bowl of thick butternut soup infused with orange and cumin, scattered with crunchy pumpkin seeds. This soup has a bit of a morrocan vibe going on, warming you up from the inside out.

What you will need:

50 ml butter(this makes the soup lovely and rich, you can replace with 30 ml olive oil)

1 onion, chopped

5 ml ground cumin

1 kg butternut cubes

2 potatoes, peeled and cubed

+- 1 L cold chicken stock(use home made stock for best results. Using cold stock allows all the flavour from the ingredients to draw out into the liquid, making a flavourful soup!)

juice and zest of 1 orange

salt and pepper

pumpkin seeds

In a large pot, saute the onions and cumin in the melted butter until soft and translucent.

Add the butternut and potatoes and fry for a minute or two then add the stock, cover and allow to simmer for + – 30 minutes.

Using a hand blender, blend the soup until smooth, adding the orange juice and zest.

Check the seasoning.

Serve into bowls and sprinkle with pumpkin seeds and extra orange rind.

Enjoy with generously buttered seed bread or melba toast.

Have a lovely weekend all!

Kobus from Sardines on toast has given me itchy feet to check Paternoster out, so hubby and I are off to the west coast for the weekend. I cannot wait!

Please remember to nominate me – if you like reading my blogs of course!

Lovies Cx

Avatar of bitsofcarey

by bitsofcarey

Saturday morning and gorgeous grilled CHEESE toasts

August 22, 2010 in Breakfast

7 Comments »

On friday, we got home from work, only to find that Thelma, our domestic assistant, rearranged our bedroom! First of all I don’t know how she did it – being so tiny and all, and secondly, I don’t know where she found the time?! I mean, she comes once a week, which means she has loads of washing, ironing and cleaning to do! She always does little things like this, she’s also a perfectionist of note, she does not like things to be off centre, the couch needs to be exactly in line with the tv, the glasses need to be perfectly alligned and so on… So we love it when Thelma comes and does her magic every week! Saturday’s are complete bliss for us, no cleaning, spotless house and to top it off, the way she rearranged the bed to face the patio door is very feng shui “ek se”, I don’t know why we didn’t think of that in the first place? So we woke up rested and it felt like we were in a holiday home. Weird, I know, but change really is as good as a holiday! This just illustrates how life just goes on and we don’t notice things around us, then a simple change is made that makes all the difference in your everyday life! Thanks Thelma, we love you! If I could afford it, I’d have you everyday!! :-)

 

Back to food…

 

We wanted something quick, light and substantial for brekkie on Saturday morning and this is what I made…

 

 Gorgeous grilled CHEESE toasts!

Toast slices of seed bread, top each slice with a small handful of grated mature cheddar and 2 -3 slices of ripe tomato, cover with some grated mozzarella and pop under the grill until golden, gooey and melty! Top with a dollop of cream cheese and season with freshly ground salt and pepper.

 

Try replacing the cheddar with gruyere…nom nom nom!

 

P.s Due to the rainy weather, we did not “toboggin” – I don’t know if I was relieved or disappointed! ha ha!

 

Anyhoo, here’s to another week!

 

C xx

 

 

 

 

Avatar of bitsofcarey

by bitsofcarey

Some inspiration for the weekend

August 20, 2010 in Crush mag recipes

5 Comments »

Does a Proscuitto and creamy mushroom roulade sound good to you? or how about a Brie and Cranberry stuffed and glazed Spatchcock chicken?

To see these recipes and more go to www.crushmagonline.com and click on Issue 2.  7 recipes tailormade by yours truly for you to try! And remember to subscribe! Also see Micheal’s Olivier’s and Sophia Lindop’s recipes….yum yum…

Have a blessed weekend all!

Wish me luck people, we are going “tabogganing” – it’s like a sled thingy…will tell you all about it next week! EEEK!  And of course we will go to a restuarant or 3 as well as attend a “sushi and nacho evening” – weird combo, but whatever, it’s food and I love it!

Live each day like it’s your last!

Lovies Cxx

Avatar of bitsofcarey

by bitsofcarey

Stunning Homemade pizzas – good enough for restuarants! Promise!

August 16, 2010 in bread, Pizzas and flat breads

10 Comments »

I love pizza, the proper Italian way, crispy base with loads of fresh simple ingredients. So, on Sunday night, I decided to prepare our fave pizzas for dinner, a Caprese for J and a Proscuitto, parmesan and rocket(from the garden….aah. um..) for me! And it really isn’t a mission to prepare at all! I made my own pizza dough, but you could always buy ready made dough from your local store’s bakery. For those of you that don’t have pizza ovens…the trick is to preheat your oven at the highest temperature and “par bake” your bases before putting the other toppings on…this will ensure crispy bases everytime! Because the flavours are so simple, I enjoy devouring these pizzas with extra virgin peppery olive oil and balsamic vinegar – something to mop the crusts in!

This is what you will need to make dough for 2 large pizzas

4 cups cake flour

2 t salt

2 t instant dried yeast

2 t sugar

2 T olive oil

+ – 350 ml luke warm water

Combine all the ingredients together to form a dough, then knead until smooth and elastic (+ – 5 minutes). Place back into a bowl, cover and allow to proof(rise) in a warm area for +- 30 minutes (should double in size). If you don’t want to use the dough straight away, refrigerate to stop the dough from rising more and use within 2 days. 

This dough can also be used to bake a loaf of bread – Bake at 180 degrees for +- 40 minutes, make little rolls - 180 degrees for 10 -15 minutes or use for “braai broodjies”.

Preheat the oven to 230 degrees.

Divide dough into 2 balls, then stretch and spread the dough out onto two greased baking trays (you can make your pizza round or rectangular). Prick holes into the dough with forks and brush with olive oil. Bake for 5 minutes(this prevents the base from getting soggy).

Tomato sauce for the bases:

Combine 200 ml passata/tomato puree with mixed herbs, sugar, salt and pepper to taste.

Caprese:

Spread one base with tomato sauce. Top with a large handful of grated mozzarella and about 125 g halved rosa tomatoes. Sprinkle with a bit more cheese and some dried mixed herbs.

Bake for +- 10 minutes

For the Proscuitto pizza:

Spread the other base with tomato sauce and a handful of grated mozzarella cheese.

Bake for +- 10 minutes

Top Caprese pizza with Fresh basil! Wala!

Top baked base with Proscuitto slices (+- 8 slices) , Parmesan shavings and fresh rocket. Drizzle with extra virgin olive oil. Season with freshly ground salt and pepper.

You can’t get fresher than this! Who needs take out?

Here’s to another week people!! :-)

lovies C x

Avatar of bitsofcarey

by bitsofcarey

Cheese and herb mielie pap “muffins”

August 13, 2010 in Baking

16 Comments »

 

Cheese and herb mielie pap “muffins” topped with sweet roasted tomatoes

 

A stylish way to serve mielie pap. Serve with stews and casseroles, with your braai or even on it’s own!

 

To cook the pap:

750 ml  pap

1.5 L  boiling water

5 ml     salt

 

Bring to a simmer and stir until thickened. Cover and allow to steam for 5 minutes. Allow to cool slightly.

 

5 ml mixed herbs

Ina’s Seasoned salt

25 ml olive oil

250 ml grated cheddar cheese

2 eggs, beaten.

 

Preheat the oven to 200°C.

Add all the ingredients to the cooled pap. Squash into a greased muffin tray. Bake for 25 minutes. Top with roasted tomatoes and wild rocket.

 

 Sweet Roasted tomatoes

 

250 g Rosa tomatoes

10 ml Olive oil

25 ml balsamic vinegar

5 ml brown sugar

Salt and pepper

Some fresh or dried rosemary

 

 

Place all the ingredients in a baking tray, make sure the tomatoes are well coated.

Roast for 20 minutes at 200 degrees or until soft and slightly charred.

 

And here you go, pimped up mielie pap!

 

To this recipe and more, click on http://www.crushmagonline.com/

 

 

 

P.s. I feel the need to write why I feel blessed! Very random, but this is what comes to mind…

 

I love my husband and our two boys – fred and Charlie

I love our families

I love our friends

I love my job because I’m in love with food

I’m grateful that my brother is doing much better

I’m grateful for my recovery and health.

I love our little house

I’m grateful that hubby puts up with my mad cooking attacks

I’m grateful for our warm bed at night and the electric blanket!

I love coffee – even though it gives me migraines

I’m grateful for the creation of bread

and olive oil

and balsamic vinegar

I love Cape Town

I’m so proud of little Fred, he loves eating rocket and carrots – my little vegetarian pug!

I’m so grateful that my siamese cat graces us with his presence every night and sleeps between his mom and dad.

 

Have a great weekend all

 

hugs C x

 

Copyright Bits of Carey

Avatar of bitsofcarey

by bitsofcarey

Baked guava pud – ultimate pantry pudding!

August 11, 2010 in desserts, Fruit

25 Comments »

This pud is sheer comfort in a bowl, drenched with instant custard….bliss I tell you! Bliss! Ever had one of those days when you feel like something sweet, something comforting, but you don’t feel like getting out of your pajamas to go to the store? I rummaged through the cupboards and found a glorious tin of guavas! AHHHHHHH! Guava pud it is! This is the perfect pantry pudding!! You could do this with tinned apples or pears!

 

Here’s what you will need:

Serves 4(or 1…he he!)

 

1 tin( 410 g) halved guavas in syrup

50 g butter

125 ml castor sugar

2 eggs

5 ml vanilla essence

300 ml self raising flour

+- 125 ml milk

 

This is what you do:

 

Preheat the oven to 180 degrees

 

In a food processor, cream the butter and sugar together until light and creamy. Then add the eggs one at a time, followed by the vanilla essence.

 

Add half the flour and half the milk and blend a bit before adding the remaining flour and milk. Blend until smooth.

 

Pour the guavas and the syrup into a 20 X 20 pyrex dish.

Spread the batter over the guavas – Don’t worry about the syrup (it looks a little strange), it will get absorbed by the sponge once baked.

Bake for +- 40 minutes.

 

Allow to stand for a few minutes (yes, I know it’s hard, but try!) to allow the syrup to be absorbed.

 

 

Soft sponge with guavary goodness! mmmm….

 

P.s To be eaten with box custard for the full effect! :-)

 

 

 

Avatar of bitsofcarey

by bitsofcarey

Lamb chop and veg korma made from bits and bobs

August 5, 2010 in Curries and casseroles, Meat

4 Comments »

Do you ever find yourself with a fridge full of half used ingredients from veg to canned goods? Well this happens in our home often, and is also when I create some of my best recipes. I had a few lamb chops in the freezer, 1 tomato, 1/2 a broccoli, 1 sweet potato, 1/2 can of chopped tomatoes, 1/2 small tub of bulgarian yoghurt, 1/2 can coconut milk, a few raisins…the list goes on. I cannot handle wasting, so this is what I made…

 

Lamb chop and Veg korma made from bits and bobs

serves 4

15 ml cooking oil

6 lamb chops(or 500 g stewing lamb)

2 onions, finely chopped

30 ml Korma spice – I use Spice Mecca

1 tomato, seeds removed and chopped

1/2 tin chopped tomato

1/2 tin coconut milk

1/2 to whole tub of Bulgarian yoghurt

10 ml sugar

1 sweet potato, cubed

a handful of raisins

1/2 broccoli, cut into florets

10 ml lemon juice

salt and pepper to season

 

Brown the meat in the heated oil, then remove and set aside.

Gently saute the onion and spice until soft and golden.

Add the meat back into the pot, together with the tomatoes, coconut milk, yoghurt, sugar and potato and raisins.

 Simmer covered for +- 40 minutes or until the meat is tender.

Add the broccoli and simmer for a further 10 minutes.

Add lemon juice and season.

Thicken with a bit of cornflour if need be.

Serve with couscous or rice.

 

This was just divine! You could use full tins of all the above, then you would just increase your veggies and meat. Loved the sweetness of the raisins, imagine adding a few dried apricots?

 

Wow, this week has flown by!

 

C xx

 

Switch to our mobile site