Janice Tripepi

The Tripepi men have finally managed to raise their downtrodden, depressed, sad little chins off the floor. One or two of them have started eating again!! Hehehe …. They are fine and ranting and raving at the remaining soccer games. I was contemplating removing all the flags and WC paraphernalia before they got back from Jozi – but decided against it. Instead I welcomed them home with a big plate of pasta! That had them smiling in a flash!

I don’t have a whole host of English childhood memories because I was only 10years old when my family came to live in South Africa (HOOOOOOOOOORAY!) but one that I do hold near and dear is that of my Nana Benton making a Sunday lunch – which always included Yorkshire Puddings. She was my Scottish by birth and flew around her tiny little pig farm kitchen, throwing flour, eggs and milk together, muttering in Scottish under her breath, in the most hap hazard way!!! She would shove them into her oven – a muffin tray with the pale yellow creamy looking batter – and 35 minutes later they would come out – transformed!!! They were enormous – looking like muffins on steroids. This was nothing short of alchemy for little old me – Very impressive to me she was – very!

I made a British-inspired finger lunch on Sunday – for the family to munch on as England played football against Germany. Oh my moldy madumbi’s – what a diabolical performance that was. The second English disallowed goal – WAS DEFINITELY a goal. What a pity – but when all is said and done – they (the Brits) didn’t deserve a win.

I made two real English faves to snack on – Fish ‘n Chips with my version of – Toad in the Hole! Toad in the hole is made from Yorkshire pudding batter – and my mum would make a big tray of it dotted with sausages. My version – is mini snack Toad’s dotted with pork sossies wrapped in bacon – roasted rosa tomatoes and baby button mushrooms. The fish – was more like fish gougons easy to dunk in some mayonnaise and eaten by hand. “Real” double fried chips made from potatoes finished it all off!

The World Cup is known historically for it’s upsets and it seems that 2010 is to be no exception. What I am totally delighted about is the way in which South African’s have risen up as a united nation and welcomed the rest of the world “back home”. The fan parks in Durban have been overflowing with revelers. Hubby and I watched ……….. take on ………. At Spiga d’Oro a popular Italian restaurant and bar in Florida Road and it was overflowing with visitors – and they just love love love South Africa. They were having 40 kinds of fun in t-shirts and shorts. They laughed at us locals taking advantage of no humidity and donning a scarf!!! Honestly – two German guys I was chatting to – were “donnering and blitzening” up a storm.

I aplogise in advance – but tonight I am rooting for PORTUGAL – the hottest looking team in the World Cup!!! Which probably means that they will lose!!

Toad in the Hole Batter (Yorkshire Pudding Batter)

1 ½ full cream milk

1 ½ cups flour

3 large free range eggs

1tsp baking powder

½ tsp salt

Using an electric beater – beat the eggs until combined – add the milk and then add

The sieved flour, salt and baking powder. Beat this for about 2 minutes until

All the ingredients are well combined.

Cover with cling wrap and set aside for at least 1 hour.

During this time you can prepare your other goodies and heat the muffin pan.

Place 1 tsp of hot beef or duck fat in each compartment of your muffin tin and preheat your oven to 240 degrees.

When you are ready to bake the ‘Toads” – add 1 Tbl of melted beef or butter fat to the batter and beat it for about 1 minute.

Place the muffin tin with the fat – NO BATTER – into the hot oven for about 3 minutes to heat the fat. The fat should be smoking when you take it out of the oven to add the batter.

Using a ladle – half fill each muffin – add your sausages, mushrooms and roasted tomatoes and quickly place it back into the oven to bake for 30 minutes or until brown.

I added pork chipolatas that had been wrapped in bacon and fried.

Roasted rosa tomatoes – simply roasted for an hour the night before I made this dish – olive oil – verlaque balsamic vinegar- red onion – garlic – rosemary – salt & pepper.

Baby button mushrooms – fried in a little butter – garlic- salt & Pepper.

1 sprig of fresh rosemary.

When they have browned nicely remove them from the oven – allow to cool for just a minute or two and remove them to a serving platter. I served these on newspaper for a Brit touch!! They are surprisingly crunchy and filled with all these goodies – they are bursting with loads of flavor.

They are “Pukka” when served with a good dollop of Branston Pickle.

The Fish ‘n Chips

Well – not much to say here other than I used two nice Hake fillets and cut them

Into what I call Fish Fingers here at home. A quick dip in flour – then an egg wash – into nice bread crumbs and into a nice deep frying pan of hot hot oil.

The secret to frying fish is the temperature of the oil – IT MUST BE HOT!!

When you add the fish it must immediately bubble like a french champagne.

Loads of glistening bubbles and you are fine.

If you don’t get your oil hot enough – you will land up with limp (sin of all sins) sad

Floppy bits of fish – dripping in oil.

NO WAY!!!!!

Stick to the rules above and you will have no problems at all.

Serve with a basket of fresh chips – made from potatoes!!

If there is one thing I really don’t like at all – it’s those chips – frozen and made from wallpaper glue ……………. VOM!

Is this theEnglish Makarapa!!!

Let’s be honest girls and I dare say – some guys – WE NEED A BREAK. Every single testosterone riddled Tripepi “hamba’d” off to Johannesburg this week. Oi!! The packing – the plotting – the planning of it all was monumental. Eager little soccer beavers – set out at 4am – in convoy, the rest flew out of King Shaka Airport on Wednesday morning – all one hundred percent focused on the ultimate pilgrimage of a Tripepi male – TO GO AND WATCH GLI AZZURI PLAY!!!!

I get goosies when I think about it – it’s beautiful – really beautiful – they gather and jabber like a gaggle of geese!! Laughing and bolstering each other’s ego’s and such …………………… yadda yadda yadda!!!! YAK YAK YAK!!! Phone Lifeline guys – see if I care!!! My husband has been dragging himself off to bed – late at night! Battling to drag himself OUT of bed in the morning!! Bedroom …….. BEDROOM, which brings me to his marital duties!! NADA – NOTHING GIRLS – WE ARE JUST GETTING NOTHING in the bedroom at the moment!!!! The door knobs are starting to look good! I know I speak for many, if not ALL women of the WORLD – at the moment. I seem to go to bed ALONE and wake up next to something that sounds like Darth Vader!!!

So – when the T-Boys head out of town – the T-Girls gather and have some fun. I placed a no-entry sign on the kitchen!!!!! No cooking, just loads of Champagne, Tequila, DVD’S, face masks and fun!!!! Last night – I watched the next 3 episodes of Fringe AND Grey’s anatomy!!!!!!!!!! No football – No Vuvu’s droning on in the background, NO platters of Man-Food …………. And a plate of Amarula CHOCOLATE TRUFFLES. Girl Food GIRL FOOD – GIRLS GIRLS GIRLS …. Not a jock-strap in sight!!!!!!!!! AND IT WAS WONDERFUL ……..

I had a go at making Lindt Chocolate truffles – and made my own (of course) if not a bit experimental version of the ONLY LITTLE BALLS that I like at the moment – Amarula Lindt Chocolate Truffles ………………… OH CHOIRS OF SEMI NAKED CHIPPENDALE ANGELS girls – not even George Clooney’s dashing white smile could melt my madumbis like these little melt in the mouth munchies!!!!   I know that I said that the kitchen was off limits – kitchen!! NOT BAR – I said “kitchen!” BUT – another quickie I threw together – was my special Girly recipe for a wonderful – hydrating face mask!!! When the girls gather – the masks come out!!! So yes – we had an awesome evening of chocolate truffles, Asti spumante, tequila and edible face masks …….. All wrapped up in fluffy slippers and silky pj’s…………….. I love my girls  !

Ingredients

2 bars of Lindt dark chocolate

½ cup cream

2 tbl softened butter (unsalted)

Place your cream in a saucepan and heat gently

Do not boil – when it’s nice and warm add

The chopped chocolate and stir gently

Add the Amarula Cream – about 2tbl

The chocolate melts quickly and soon you have a silky smooth saucepan

Of uber sexy chocolate – you will want to eat it now on ice cream! Resist

Your evil urges cos the best is yet to come!

Whisk in the butter and watch the chocolate immediately take on a glossy finish.

I wonder if chocolate is good for your skin

Cover the mixture with cling film – and allow to cool a bit and

Refrigerate over night.

I made four different coatings –

Roasted – crushed pistachio nuts

Cocoa Powder

Grated white chocolate

Melted Milk Chocolate – which was a disaster, because my little truffles started to melt

When I dipped them into the hot melted chocolate!! So – I add some chestnut puree, cream and butter to this – bunged them back in the fridge and today – I will make them into milk chocolate & chestnut truffles – in white chocolate!!!!

When your truffle mixture (which is really a ganache i thing) has cooled

remove it from the fridge and take 1 tsp of the rich, yummy truffle mixture

and roll it into a little ball in your hands – then roll it in your coating of choice!

Place each truffle in a paper case and keep in a cool place.  Not the fridge though.

They are so rich your toes curl – and are not very sweet – so if you like

your chocolate sweet i would add some icing sugar to the mix.

They are very chic and very grown up!  They do go down very nicely

with a glass of something bubbly – we had some Asti Spumante!!

No girly evening would be complete without a

Tequila Teddy!

Tequila makes you …………….

Now for the Hydrating and Skin Smoothing Edible Face Mask!!

This is made in exactly 2 mintues – slap it on your face and

when the egg white has dried rinse it off with warm

water.

Your face will be glowing and happy!!  (maybe it was the Tequila?)

Separate your egg whites from the yolk (keep the yolks i will

give you an Italian Pick-me-up idea for the yolks)

Beat the egg whites until stiff

add 2 tbl of honey

2 tbl oats

Mix them well and apply with a brush immediately – a bit messy!

Lots of laughs!

Lots of fun!

and it really works!!!!!

Buon Appetito

Have a great weekend everyone.

xxx

jan

This is the recipe that I was going to post on Friday – Pot au Feu.  It was to have been in honour  of the French football team.  What a bunch of “prima donna’s” they are hey!!!  First Anelka flies off in a huff and today, if the billboards are to be believed – they are playing with idea of boycotting the GAME!!!  HAIBO ……. ngiyazi sola!!!!   Vous est vraimant mechants!!!!  Ruk julle reg meisies!!!!  They seem to well and truly have their french nickers in a french knot!!!!!  I would imagine that something is seriously wrong between management and players.  My son has played rugby professionally in Italy and let me tell you , the POLITICS involved is incredible.  You need to have madumbi’s of teflon …. strong and slippery!!! No sh1t can stick to!!

I am feeling them butterflies at the moment!!!  Today our beloved BAFANA BOYS “IIIIIIIII lililililililiiiiiiiiiiiiiiiiiiiiiiii ……. that’s ”moi” ululating for our boys – they take on the French!!!  Well, i hope our boys get the divine intervention that the dear Bishop Desmond Tutu   has been on his knees praying the bejeevers out of himself, for.  Bishop my man – from YOUR mouth to God’s ears.   At the end of the day – and this is a lesson that we parents DRUM into our children  - it’s not about the winning or the losing – it’s about HOW YOU PLAY THE GAME.  Bafana Boys – hold your heads up high, rise to meet this occassion, put your best foot forward AND STOMP ALL OVER THEM LIKE A HERD OF AFRICAN ELEPHANTS!!!!! GO BAFANNNNNNNNNNNNAAAAAAAAAAAAA GOOOOOOOOOOOOOOO ……..

POT AU FEU

This literally means – a pot on the fire!  Quite appropriate when I think of the French

Football team at the moment.  This is the ultimate peasant dish – it yields

a hearty winter meal AND a broth that you would sell your sister for!!!

Ingredients

1,5 – 2kg piece of beef (shoulder or brisket or any nice sweet cut)

2 onions – whole, unpeeled and studded with cloves

4 nice chunky large leeks remove the tops and tails and make sure that there is no grit in them

6 – 8 nice big carrots whole and peeled

2 whole sticks of celery

4 big turnips topped and tailed

1 head of garlic – cut in half

8 – 10 medium pototoes peeled but left whole

a bouquet garni – i made mine with parsley, rosemary, bay leaf and thyme

whole black peppercorns

In a heavy bottomed big pot – place your beef and put enough cold water in to cover the whole

piece of meat.

Add a good dessert spoon of salt.

Bring the pot to the boil and skim off the impurities that leach out of the meat using a slotted spoon.

You must now add about a cup of cold water – which will lower to water temperature.

Bring it up to the boil again – and skim again using the above method.

The more you do this – the clearer your broth will be. 

I am a bit lazy – I only did this three times!!!!

Now you add all of the other ingredients, except the pototoes and bring the whole pot to the boil.

Allow to boil for about 20 minutes and then reduce to a slow simmer for at least 4 hours –

the longer and slower the better!!!  This is an ideal weekend dish –

put it on the stove – go outside and weed the garden – cut back the hedge and paint the house!!

About 45 minutes to an hour before you wish to serve the dish – pop back inside and add

the potatoes whole.  Don’t increase the heat – let the potatoes cook slowly slowly – you

will enjoy the texture this gives.  The potatoes remain whole and suck in loads of flavour from the

stock.  Go back out side and build a swimming pool!!! hehehe …

When you come back in – the meat will be so tender that it kind of fall apart when you

cut it into – about 2cm slices.  The veggies are all plump and juicey and cooked.

Place in a serving dish and set aside.

You now need to remove all the veggies to another dish and strain the broth.

I place one sieve inside another and pour the liquid through – this removes the bouquet garni and

other bits that you wont serve.

Put the pot back on to the stove and bring to the boil and reduce slightly

to condense all the flavours.

You are left with nectar from the Gods.  Truly ambrosia!!!

This dish is served two ways – the Italians, who call this “Lesso” would serve it

with Picallili or Mustard and the French serve it will salt flakes, cournichons and dijon

mustard.

Eithe which way it’s delish and goes a long way.

You have two meals in one – and it’s so basic and earthy that everyone loves it!!!

Buon appetito!!!

xxx

jan

I hate to interrupt the flow of it all as today, in honour of the French playing against Mexico in Polokwane, – I had planned to post my Pot Au Feu – recipe. This is the French rendition of a Tripepi fave known as “Lesso”. More about that later – and maybe I will still post it if I can fit it in. My head is still spinning from that 3 – 0 STONKING from Uruguay!!! For HEAVENS SAKE – Bafana boys best you get your groove on fella’s – COZ THE WHOLE COUNTRY NEEDS YOU TO get it ONNNNNNN …….. FOR the sake of the NAYSHONNN bruthas!!!!!

My more immediate emergency – well, if you can call it that, is that my eldest flower Daniele phoned me this morning for my Cream of Tomato Soup recipe. Gotta love these boys of mine – between Papa and Mamma they didn’t stand a chance. Budding Chefs they are – the both of them.   As luck would have it – I made a “version” of it last week …. So forgiv-a da mamma – but this post is for my son Daniele who is freezing his madumbi’s off in Cape Town.   This is my cream of tomato and red pepper Zuppa.

Enjoy Danny Boy!!

Ingredients

1 bag – 1,5 kg of ripe tomatoes finely chopped

6 red and yellow peppers (either roasted or finely chopped)

2 large onions finely chopped or 10 little onions

2 carrots finely chopped

1 stick of celery finely chopped

5 cloves of garlic

1 large of dry white wine

500ml fresh cream

1tsp smoked paprika

3 chicken stock cubes

½ tsp black pepper

2 tsp origanum

1 bouquet garni – basil, rosemary,bay leaf,thyme and parsley

A few chilli flakes

1/2 stick of cinnamon 

1 tbl spoon of brown sugar

Daniele you can do this recipe two ways – but knowing you – i will give you the quick and easy way and fill in the extra special Mamma bits that would elevate this humble soup to ambrosia.

If you DON’T want pepper in your soup – just leave them out – but I

must say that they lend a nice sweetness to the acidity in the tomatoes.

As always – brown your garlic and onions in some olive oil

When they are browned all the smoked paprika, 1/2 a cinnamon stick and chilli flakes and fry for 30 s

seconds.

Add the celery, carrots and chopped red and yellow peppers (if you want to really joosh up the

flavour of this soup – roast your peppers in the oven first – roasted pepper recipe here.

Then add them to the pot…. all smokey and soft and juicy.)

Let the celery, carrots etc. fry until all the water has gone and they are starting to brown nicely.

Add the glass of wine and allow to evapourate.

Add the tomato, chicken stock cubes or liquid stock, brown sugar, bouquet garni and pepper.

Bring to the boil and reduce – to a slow simmer.

Remember Daniele – long and slow gives you a deep rich flavour – it allows

every part of the dish to break down slowly and combine to bring out

the flavour of each ingredient. 

If you want to have a smooth – soup – liquidise the soup and then add

the fresh cream.

NB: remember to remove the stick of cinnamon first though.

I know you don’t have a liquidiser my angel -  but you could just

push this through a sieve if you want a nice smooth creamy soup.

Taste and adjust your seasoning to suit your liking.

Serve with sprig or two of thyme and a dash of cream.

or some of the basil pesto. 

Basil pesto recipe here

Serve with some nice hot crusty ciabbata or panini.

Enjoy Daniele – and remember that if you don’t have an ingredient

in your cupboard – IMPROVISE!!!!

Lotsa love

xxx

Mum

My poor hubby is beginning to show signs of Soccer Supporter Strain which shall be from henceforth referred to as SOCCERITIS!!!  He sits bolt upright up in his sleep screaming, “GOOOOOOOOOOOOOOOOAAAAAAAAAAL”  and “Ref ref REEEEEEFFFFFFFFFF …. You %$%###” – his eyes are bloodshot and he needs many vitamins and mineral to get him going in the morning.  This is my Italian Socceritis Treatment Breakfast. 

Oh my madumbis!!!!  What an awesome day it is in Durban today.  The sun is up, it’s warm and beautiful!  Durban REALLY IS THE WARMEST PLACE TO BE ………..  I drank my wake up cup of cappuccino outside basking in beautiful sunshine.  I think I may have caught the sun a bit – I look like Rudolpho the Italian reindeer … HAHAHAHHAHAAAAaaaaa ……

So here we have an Italian omlette – let’s call it Omelette di Calcio!  Football omelette!  Filled with all sorts of nice Italian goodies such as parma ham, fresh basil and mozzarella and guaranteed to sort out a severe case of Socceritis!  I have some stale bread rolls left over from the other night, so I used one to make Italian Toast (not French toast) – which is made with eggs and grated parmesan cheese and is served as a savoury toast not a sweet toast. 

Breakfast is extremely important in an Italian home – mostly it’s the quality of the coffee that’s imperative.  Italians cherish the cup of coffee something akin to their first born son!!  It must be strong and a dark roast – and ground finely – for espresso.   We love – no that’s just not true – we ARE TOTALLY DEPENDANT AND IN LOVE WITH ….. “Bella” our coffee machine!!!!  She huffs and puffs out gazillions of cups of espresso and cappuccino like RL Stevensons “Rocket”!  But the REAL truth – is that a machine is mos just that – a machine.  One needs a machine operator and in the casa Tripepi – that machine operator is Monique.  Anyone who has EVER put a foot over the threshold of the casa Tripepi – will know our wonderful, darling, angel Monique.   

Monique knows exactly HOW everyone likes their coffee.  The number of sugars – the type of sugar – which people want biscuits – who wants espresso – who wants cappuccino – who wants hot milk – cold milk …….. And the list goes on and on.  You don’t even have to ask ………. Within 5 minutes of entering our home you will have your favourite coffee in your lap.  ALL of our family and friends love Monique our son’s friends love Monique – as each one rises in the morning – mostly after arriving home at 3 or 4am – she hands them their coffee of choice and always asks quietly, “Scrambled, Fried, poached, boiled, omelets???” and she proceeds to cook each one their favourite breakfast. Some mornings she will have made each one of them a completely different breakfast!   Monique’s’ hands are as light and gentle as a feather – she has the touch of an angel and the heart of an elephant and the soul of Africa.  We LOVE our Monique!!

Italian Toast

1 bread roll sliced

100ml milk

2 eggs

3 tbl  of grated parmesan cheese

A grinding of black pepper

1 small fresh – sprig of rosemary

Butter for frying

In a bowl – mix the eggs, rosemary, parmesan cheese, pepper and milk. 

Place the cut slices of bread into the mixture to soak for 2 minutes on each side.

In a frying pan – melt the butter and fry each slice of bread on both sides – until they are nice and brown.  Remove and serve with the omelette.

For the Omelette di Calcio

4 eggs

½ cup milk

1 mozzarella ball or your cheese of choice

A handful of mushrooms – I used mixed exotic mushrooms because they were all I had

(any mushrooms will do)

A small bunch of basil finely chopped

3 slices of Parma ham or smoked salmon

1 spring onion finely chopped

1 clove garlic finely chopped

Salt and pepper

In a frying pan – add a good knob of butter and fry the mushrooms and garlic

Beat the eggs and milk together gently and add to the pan

Using a spatula – bring the sides of the cooked egg to the middle of the pan – then lift the pan

And turn it until the runny, raw egg has filled the pan again. (a la omlette style)

Sprinkle in the spring onion and basil (you could add one finely chopped green chili if you like)

Slice the mozzarella and scatter in the pan

Season with salt and pepper (not too much salt – the Parma ham or smoked salmon are both very salty)

Lay over the slices of Parma ham (or smoked salmon)

Cook for 1 minute and then fold in half and gently place on your serving platter with the Italian toast and garnish with a sprig of fresh rosemary or a bunch of basil.

Tricky Ricky was back in the game after eating this lot and full of Soccer Smiles again!!

Bella & Monique working their magic again!!!

Breakfast coffee is accompanied with biscuits in la casa Tripepi!

Maestra Monique!!!

Cappuccino Queen of Queens!

 I challenge any restaurant in Durban to beat our Monique at coffee making!!!!

And – TONIGHT IS BAFANA NIGHT AGAIN

ayYYYYYYYYYYYYYoooooBAAAAAAaaaaa

WASHOUUUUUUUUUUUUT URUGUAY!!!!!!!

bUBBLes is watching YOU!!!!!

Buon appetito

Xxxx

jan

Do you know how much noise a room full of Italian Soccer Supporters make??  It is deafening as each one seeks to talk louder and gesticulate more than the other.  As each nephew arrived – the Italian National Anthem blaring at 180 decibels out of his car – making mince meat out of a stadium of Vuvuzela’s – his car was actually rocking from side to side and his girlfriend got out of the car very slowly looking like she had just been hit over the head with a rolling pin – stunned!!!  They poured into our house – a sea of blue – red green and white … hats – scarves – tee’s etc …. bottles of vino and beer etc and a stock of Italian Vuvuzela’s ……. Italian vuvuzela’s????? Si signori – I will post a pic of one at the end of this post!!!  See if you can guess what it is!

From that deafening roaring Impi of Italians – to stone cold silence for about four seconds.  Nephews began hitting the doors to go outside and puff on cigarettes to calm their nerves.  When Paraguay slotted their first goal – I thought there was going to be an earth quake!!  “Porca Miseriaaaaaa”  …. “Va Faaaaaaa ……………..  !!!!!!!!!!!!!! ”  This is the joy of the World Cup isn’t it – all the upsets and missed goals and own goals and all the hullabaloo that goes with it.  When you stand at the till at your local supermaket and the two gogo’s infront of you are discussing the Italian / Paraguay soccer match of last night – with much giggling and screaming and laughing ………….. soccer IS the beautiful game. 

Here is the last Soccer Supporter Snack that I promised – i have named them Jabulani’s – vetkoek filled with my chilli mince.  I am also posting for you – Tricky ricky’s famous bolognaise sauce recipe.  He made this on Sunday and served it last night with tortelloni and cream.  As my day was soooooooo hectic – i did not have time to make dessert – so Italian Kisses were provided by Mrs Woolies.  Oh – and Max found his license and bank cards etc.  Grrrr…….

Here they are – juicy little vetkoek filled with the chilli mince recipe here

This chilli mince is such a useful snack accompaniment.

In this platter we used it to make the empenadas and now we are using it

for the vetkoek or JABULANI’S.

As I am typing this – hubby is on the phone to Carlo – a nephew and they are discussing

how difficult this ball seems to be to control. Portugal are playing Cote d’Ivoire  and New Zealand have just

DRAWN against Slovakia!!!!!

Can you believe these results peeps????

AYOOOOOOOOOOOOOOOBAAAAAAAAAAAA!!!!!!

So to make vetkoek – I don’t make my own dough – I buy a packet of  ready made

bread dough from my local supermarket – put it into a bowl and cover with a teatowel

and let it rise in a warm spot.  So lazy!!!!!

After an hour or so – when the dough has risen –

knock the air out – roll it out to about an 1/2 inch thick and using

a cutter cut – 5cm diameter circles of the dough and let them rise again for

about 40 minutes or so.

This size of the vetkoek is up to you – i wanted small ones so made small balls.

Put a heavy bottomed pot of normal sunflower oil on the stove to heat up.

You must heat the oil to very hot – so that when you pop in a ball of the dough – it

rises to the top immediately – and puffs up.

They cook in about 20 seconds – so as soon as each one is nice and brown

remove it and drain it on some paper towel.

To assemble the JABULANI’S – using a serated knife – cut an opening

in each vetkoek and put hot chilli mince into each one.

You could add a smigen of cheese if you like.

Serve on a platter with some greenery – such as basil to garnish the dish.

So that pretty much wraps up the Soccer Supporters Snack Platter.  Here is the bolognaise recipe –

Tricky Ricky has got the magic touch when it comes to pasta sauces.

Seriously Now !!!! - Bolognaise Sauce made with Fresh Tomatoes

This pot of sauce was made to feed 20 people so divide in half

to make for 10 – so you could cook for 5 or 6 and freeze the rest for another day.

Ingredients

2 double packs of mince from Woolies – about 2 kg’s

10 large tomatoes – diced

3 chillies

1 large punnet of chopped cherry tomatoes

3 finely chopped onions

6 cloves of garlic

2 sticks of celery – finely chopped

4 carrots finely chopped

4 tins of peeled tomatoes

1 bottle of tomato passata – puree

4 chicken stock cubes

2 Tbl of pepper

1 bottle of wine

olive oil

In a heavy bottomed pot – heat up enough olive oil to cover the bottom well

and brown your mince first – really well – remove and set aside.

Add some more oil – and brown your onions and garlic –

Add the chillies, chicken stock cubes, pepper, chopped celery and carrots and brown well

See the nice browning on the bottom of th pot above!

Add the mince back to the pot – and add the bottle of wine

scrape all the brown off the bottom of the pot and cook until all the

alcohol has evapourated.

Add the fresh tomatoes, cover the pot and allow the them to sweat for 10 minutes.

Squash the 4 tins of peeled tomatoes in a bowl by hand and

then add them to the pot together with the tomato puree (passata)

Bring this to the boil for 10 minutes, then reduce the heat down to a simmer and

allow to simmer on a medium heat for an hour and a half or so.

Keep tasting and stirring the pot – every  now and again and adjust the seasoning to

your liking.

Serve this sauce with any pasta of your choice, as I said we ate it with

Tortelloni last night.

We made 8 packets of tortelloni – just boil them in a big pot

of salted water at a rolling boil.

Or in this case 2 big pots !!!!!

Mamma mia!

Chef Riccardo in his Food24 apron!!!

Yummy!!!

FORZAAAAAAAAAAA ITALIAAAAAAAAAAA!!!!

AND

remember peeps ………..

La Bella Bubbles vi sto guardando!!!!

xxxx

Buon appetito

jan

WOWEE…. what an supa-fan-tabu-soccer-isticaly amazing weekend.  The Wild Coast served up perfect winter weather – hubby relished a round of golf with his brother, nephew and co while Rosa and I had a celebratory cooking moment!!!  Rosa made enough Oxtail to feed Nigeria, 1 meter square of Cannelloni, a batch of my chili Mexican mince (AYYYYYYYYYYYYYYYYYOBBBA) and I got busy with another batch of that Tequila & LIme ice cream!  vIVa Tequila Vivaaaaaaaaaaaaaaaa ……. we were in fine voice in the kisheeen singing Nkosi Caneloni and Shosho- South Africa is not- going to be the- Loooooooo-za ice cream!!!!!!  Hehehe ….

Family poured in from various locations – flags were flying – wigs were coiffed – FOOD stretched from the front door all the way to the back door …. And most of us cried our way through the day!!!!  Every staff member at the Wild Coast Sun arrived for work with Bafana supporter wear – flags wrapped around them, flags painted on faces – the excitement was TANGIBLE!  How awesome was it my fellow Africans – to be part of the whole!  To be united together as a country of football supporters – NOTHING ELSE!!  My hubby is known to be a hanky waving softie – he spent the whole day “red eyed” and seeking out the Kleenex box. 

Our boys did us proud!  When Shabalala’s Goal hit the back of the net – well, you will agree …. There just were NO WORDS ….. NOTHING could describe the tsunami of pride and joy that blanketed the whole country!

The games and results are proving to be interesting aren’t they – I think that the new ball – “Jabulani” is very fast and not too easy to control!!  How’s that draw UK – USA (that poor Green dude!!!!) – Germany’s schtomping all over the Roo’s was predicatable ….BUT -  VIVA GHANA VIVAAAAAAAAAAAAAAAAAA …… Hau!!! Eish!! – When one of the Vtich’s (is the whole country named “something-a – vitch????) kind of “handled” the ball – giving the Ghanayans  a penalty – Gyan was as cool as a Ghana-yan and stonkered it to the right of the unsuspecting “something-a-Vitch!” .  Oh my giddy aunt !!! What a moment!!!! …… and tonight!  TONIGHT I have a couple of dozen Tripepi’s coming to watch I-T-A-L-I-A … against Paraguay!!!! 

I was not in great form yesterday when we got back from the Coast – so chef TrickyRicky took control of the kisheeen and made 25L of his famous “Bolognaise a la Riccardo” – sauce!!  Which we will serve up with 8 packets of ravioli and 200 bread rolls tonight!!!!!!!!!!!!!!  I am still trying to decide on dessert … watch this space!!  But let me give you the recipe for the Curried Beans  – another snack to tickle those snack-buds – which were served in small roti’s !   AYOOOOOOOOBA people – get ready for our Bafana Boys are playing again this week on Wednesday against Uruguay at 8.30pm!!! 

Curried Butter Beans in Rotis

Ingredients

3 tins of butter beans in tomato sauce

2 large onions finely chopped

1 stem of curry leaves

1/2 tsp of mustard seeds

2 star anise

1/2 fenugreek seeds

1 tin of peeled tomatoes that has been liquidised

6 cloves of garlic peeled and finely chopped

1 thumb of fresh ginger finely chopped

1/4  cup water

1 tsp ground cumin

1 tsp of ground coriander

1/2 tsp of tumeric powder

2 tsp chilli powder – put as many as your taste buds like

1 tsp of salt

pepper to taste

1/2 cup of oil

In a nice heavy bottomed pot – heat your oil – normal sunflower oil is fine for this dish.

When it’s nice and hot add your mustard seeds – star anise – fenugreek seeds and curry leaves

and fry them until the mustard seeds start to pop – this will take about 20 seconds.

Now add your chopped garlic and give it a good stir – fry for about 10 seconds

then add the ginger and onions.

If you really enjoy hot curry – then you could throw in a few whole chillies into the oil

at this point.  If not – then just leave them out.

Fry until the onions are nicely translucent and have just started to brown

Add the tumeric, chilli, cumin and coriander powders and give a quick stir around

and fry for about 1 minute – until the spices have roasted and are filling 

your kitchen with wonderful aromas.  Be careful not to burn them.

The beans in tomato sauce are quite sweet – so you really must

taste and season with salt according to your likeing.

Now pop in your tins of butter beans in tomato sauce and the liquidised peeled tomatoes

add about a quarter cup of water and bring the beans to the boil .

Add the salt – about 1 tsp – keep tasting to get it to your liking.

Give the beans a good stir and reduce to a slow simmer – beans love to stick to the

bottom of pots – so keep the cooking low and slow and keep stirring every 10 minutes or so.

When the beans are ready – serve them in small roti’s with fresh coriander –

They would also be yummmy served in a vetkoek!!!

Today has just been crazy – so I don’t have time to post the vetkoek recipe

as well – as i had planned.

Max lost his drivers license and credit cards – so we have been hectically replacing all

his lost goeters – as he is off to Joeys tomorrow!!!! and let’s not forget the

Tripepi migration to casa nostra tonight!!!!!

Oh and Hubby made an Italian makarapa!!!!!!!

I will post some of those pics now!!!!

Haibo – So mush of Bizzzy!!!

and remember people …….

she’s washing you!!!!

Buon appetito!!!!

xxx

jan

I just could not wait to sneak these two recipes in ……….  Nando’s is trying to bribe the Mexicans into losing ….. HAIBO!!!  I am gonna slaan hulle toe – quietly with my Mexican Shoot-ou t!!!!!  We won’t even NEEED  a penalty shoot-out brothers and sista’s – we won’t need to bribe my brothers and sista’s – they won’t stand a cha-ans! 

This partay is gonna rock the socks of the world off people !!!  They say that timing is EVERYTHING – and this is one of those impossible “moments in time” when everything is just as it should be.  We are totally on course with our destiny here in Africa.  I would say that we were due a hat-trick or two here down south of the equator.

I would say that the 1st Golden Goal of this celestial hatrick was scored on 11 February 1999 when our beloved Nelson Mandela was released from jail.  Have a look at the father of our Nation walking free at last here.  I still get tears in my eyes when I watch this – “Ngiyabonga kakhulu Baba!”.  

The “freedom” game was well and truly on now and after much whistle blowing we  got another shot at the goal from an off-side penalty – and we ALL voted in the very first ever democratic election in South Africa.  Eish – ’twas a loooong time coming – considering we are the “cradle of humankind” – click here to witness the magic!!! Golden Goal Number 2!! 

So we settled down the the business of building a new nation and democracy – no one ever said that this huge task would be easy! – Then out of the blue the whistle blew loud and clear – and it could be heard above the roar of the nation.  We took our place in history – “with pride and dignity” and our beloved Mandela was there – to lift us up again……  and here is Golden Goal Number 3!

Who knows – when the next Golden Goal will be – soon I think! I hear that Mr Mandela is attending the opening – bless him!!!!   But one thing is fo sho people – we are ALL AFRICANS and we have the ability to rise up holding hands together and singing joyous songs of praise …… and dancing – dancing the DISKI DANCE!!!!  Grab your vuvu’s people and VU – up a storm!!!

Snake Bite Prickly Pear Muthi

This is a wiiiiiiiiiiiiiner – it tastes like no other ice cream you have ever tasted before!

True’s Nonnies Kapela – try this people – Mnandi kakhulu!!!

Ingredients

2 cups of icing sugar

2 vanilla pods

100ml lime juice

the juice of 1 lemon

2 tbl spoons of tequila

4 tbl spoons of Cointreau (orange liquere)

500ml of fresh cream

This is all done in a flash – it takes less than 10 minutes and requires no fancy ice cream making

machines –

In a large bowl add the:

icing sugar, lime juice, lemon juice, tequila, cointreau and mix.

Using a sharp knife – cut the vanilla bean into 2 halfves and using the back of a knife, scrape out the

beans and add them to the bowl.

Give this magic potion a good stir and add the fresh cream.

Beat this mixture with an electric beater for about 5 minutes until it is

nice and thick – thicken to the point of making folds when

you lift the mixture out – NOT STIFF – soft folds!!!!

Your mixture should look like this.

Pour the ice cream into a container that has a lid – like a

lock-lock and leave in the fridge for about 5 hours.

It is not going to set to a rock hard consistency – a nice creamy soft limey – vanillary

lekkerness.

Serve in glasses – with lime rind grated over and decorate as you wish

I could not resist using my porcupine quills and sparklers!!

Love a bit of sparkle!!!

Now for the Mexican Shoot(ers) out!!!

These little sharp shooters – don’t have a recipe.

As we were making leeetle Mexican Flags i bought

1 box of raspberry jelly

1 box of litchi jelly

1 box of greengage jelly

1 granadilla.

Now – i cannot claim any Goals – for these babies

they were made by my maatjie – KAMIE

and what a job she did!!!

Yipa yipa ANDALE – VIVA VUVA KAREN!!!!!!

She sent me these directions via Skype earlier on::

To make jellies:

replace the cold water with sourz
[08:20:56 AM] Karen: I think it’s usually 225ml of boiling water to melt jelly
[08:21:17 AM] Karen: I let it cool – cause i was worried if i pour booze in it will evaporate
[08:21:27 AM] Karen: so i let it cool down for like 5 minutes

[08:21:58 AM] Karen: then put 225ml of apple sourz in green
225ml of berry sourz in red
[08:22:00 AM] janbond0027: and we cant have the boooooze or alcohol evapourating
[08:22:08 AM] Karen: and 225ml of vodka in litchi
[08:22:32 AM] Karen: nee meische – kani daai chance vat nie
[08:22:52 AM] Karen: spray & cook the glasses so they come out easy
[08:23:36 AM] Karen: and off course did green wait for stiff then litch wait for stiff then red
[08:24:42 AM] janbond0027: yummm
[08:24:48 AM] janbond0027: ooooooooooooh they were awesome kami
[08:24:58 AM] Karen: lol – ja they were not bad
[08:25:12 AM] Karen: reminds me to go to b/store
[08:25:27 AM] janbond0027: and pop in a granadilla pip in the litchi layer
[08:25:52 AM] Karen: Gonna do some bafashots before we leave for fanfest
[08:26:02 AM] janbond0027: please kami
[08:26:04 AM] janbond0027: i beg you

So there you have it – replace the cold water to make the jelly with sourz – and WALLA they were

deving – and I can’t wait to see her Bafana Shots!!!

I will post her pics for you all to see!!

These little shots get the partay going!!!!!!!!

Hubby and I are off to gather with the South Coast Tripepi’s

Rosaaaaaaaaaaaaa I’m coming with the Tequilaaaaaaaaaaaaa Sista!!!!

and remember peeps!!

She’s

Washing !!!!

Buon Appetito

ONLY 1 MORE SLEEP !!!!!!

xxx

jan

My house looks like a flag factory – we have them outside around the verhandah!!  We have them on our hedge – on my desk on all of the cars – my dogs wear flags all day – in my kitchen – in my lounge – and we have Bafana Bafana T-Shirts!!!  Max keeps on feeling the need to move and re-decorate our flag factory …. i had to hold this looooong ladder – with a few rungs missing, yesterday as he moved them AGAIN!!!!  He brandishes the staple gun like – Rio Lobo with his six shooter. 

So – only two more sleeps and hubby and I are packing YAY!!!- we are off down to the South Coast Tripepi’s!!!  Tripepi’s like to gather together for such occassions.  My dear Rosa – has already made some Caneloni – HAAAAAAAIIIIIIIIIIYAAAAAAI CARAMBA – YOBA-ZELAAAA …. this is the best caneloni EVER.   I will ply our dear darling Rosa with some Sarf African Vino – shouldn’t be too much of a problemo – if u know what I mean!!!!  We have planned to spend Friday morning together in her kitchen down in Port Edward ……….. couple of glasses of thisssss – a couple of glasses of thaaat and we shall be in collective Tripepi heaven!!!  I am planning – hopefully – to make a Paraguayan dessert …. but Rosa wants some of that Tequila & Lime “Prickly Pair” ice cream ……..  let’s see!!!!  Not sure yet – but what I will share with you – when I do get around to making that Paraguayan dinges …….. is the recipe – WITH THE LINK – to it!!!  Wow – you WON’T BELIEVE what goes into this one!!!! hehehe …

Let’s get stuck into Sexy-SizzlingSnackerooo’s Number 3 – Gorgamole and Guacamole!!  Yeepa Yeepa Andale … Wozzzaaaani !

Gotta have shloppy stuff to dip your Match Sticks in to!!!  Not to mention the Nachos di Kuku (nacho’s with chicken pieces …) and my personal fave – being a total sushi luuuuuuuurver – i could roll in a bath filled with Ceviche – all limey and chilli with crunchy prawns that pop when you bite into them …………

Guacamole & it’s Half Italian Half Mexican Couzzie – Gorgamole!!!

I know that these snacks are supposed to reflect Mexico and South AFrica

but I just could not resist a tiny weeny Italian touch here!

Just a smidge of tweaking to get this more in line

with my liking!!!

5 ripe Avocado Pears

smoked paprika

tobasco sauce

salt pepper

1 big bunch of coriander – finely chopped

1 bunch of nice juicy spring onions

jalapeno peppers (drained and chhopped)

1 tub of creme fraiche

the juice of half a lemon

I make a big batch of this Guacamole – and divide it into two bowls

The second bowl gets the Italian Treatment.

In a mixing bowl –

Remove the flesh from your 5 Avo’s and place in bowl and using a potato masher mash until smooth-ish.

Add the tub of creme fraiche or marscarpone or even a good thick mayonaise such as Helmans will do.

Now work according to your taste

I like it hot!!  So I went crazy with the Tobasco sauce –

About 1 tsp of Worcester sauce

1/2 tsp of smoked paprika

Add the finely chopped coriander and spring onions.

the lemon juice

2 tbl spoons of chopped jalepino’s

Salt and Pepper to taste

Give this a good stir and divide in half

In the remaining half – or quarter – depending on what your guests like

add the gorgonzola cheese – make sure that you have left this tangy, salty Italian Cheese out of

the fridge to get all soft and gooey! – break it up with your fingers and add it!

IF

you dont like Gorgonzola and you would prefer Roquefort – or our local Simonsig Blue Cheese

feel free!! 

Garnish the bowls differently so you can tell your guests

which one is which!!

Arrange your Cheese Straws and Nacho’s around each one on a platter and serve!

Now on to my fave – CEVICHE

I think it’s my love of sushi that made me try this dish – I have seen recipes for this for ages

and have often wanted to try it – this occassion

BAFANA BAFANA vs MEXICO

was my GOLDEN opportunity!!!

I can tell you that I shall be having this again and again and …………

Ingredients:

1 piece of firm white fish – I used Hake

1 packet of pre-cooked Prawns from Woolies (remove the tail shells)

1 bunch of coriander

2 chilli’s (add more or less – according to your taste)

100ml of lime juice (i used bottled)

the juice of 1 lemon

salt and pepper to taste

Finely chop the fish into  1cm x 2cm bits and put them in a bowl with the lime juice.

Allow to stand for 7 minutes – you will see that the fish goes from clear and glassy to

opaque

Now – drain off the lime juice – add the prawns , chopped coriander, chilli, salt and pepper and

serve.

It’s like a big big bowl of sushi – mexican sushi!!

Afro-Mexican Relations were good last weekend!!

and remember people ……

She’s Washing!!!!!!

Ayooooooooooooba – our blogger Lea – of Lea’s Kitchen SHE IS A WIIIIIIIIIIIIIIIIIINER!!!!  How cool is this name for our dear humble thingies previously known as – she’s straws!!!!!! 

“Eish-Ibobo Boere Kaas Match Sticks!!!!”

IIIIIIIIII’M LOVIN IT!!!

Only four more sleeps NAYSHON – ONLY FOUR.  I must tell you how great our Durban is looking.  For many years we have found ourselves – here in eTekwini – feeling a bit left out.  We have felt very much like the poor cousin of the Nation on the East Coast.  No Stock Exchange – No Parliament Buildings – No Mountain – Luuuuuthu – Bokeroli …………… Not much in the way of upliftment had taken place in our central CBD.  Durban had found herself wearing a rather tatty old blanket – out in the cold we were.  A ‘ncane’ bit worn, and to say she was old – tired and a bit frayed around the edges is an understatement.  But from the moment that lion Danny Jordaan and his ‘Dream Team” got their great powerful jaws sunken deep into the hunting down of a Soccer World Cup we felt the rumblings – the stirring of pride and hope surfacing. 

Nowadays we are bandying around words like the new King Shaka International Airport – Moses Mabhida Stadium – and a beachfront that looks like it’s had an extreme makeover – oh my hat – What a Fantastic Makeover at that!!!!!!!!  The whole ‘enchalada” ……  you could land an aeroplane on our promenade now – it’s wide and flat and beautiful – new paving – new huge amphitheatres big enough to cope with large groups of people, the swimming pools have been re-vamped – with a fab new restaurant next door – the police station is looking awesome (kudo’s to the SAPS – they have been working out of police vans for months” – still smiling and serving our citizens under difficult circumstances) – new lights on the piers – new grass – new new new ………….. go and see it eTekwini’s – it IS AWESOME.  Pack a picnic basket and take the family down to the beach which is ALSO AWESOME …………….

28 degrees the whole day yesterday!!!! It’s hip ! It’s hot! It’s happenin!! and it’s hot hot hot again today ….. Max is going for a surf it’s so hot!!!!

So today let’s make these “Eish-Ibobo Boere Kaas Match Sticks!!!!” – they are sooooo quick and easy – anyone will have these babies on a platter in a flash – score high with your mates and have them over for Phuza & Skaf Friday – opening ceremony Sexy Snack Attack Dinner!!!!  This recipe incorporates what I would call – the Icons of South African Snackery –

Biltong – hello!!!

NikNaks – I mean really!!!

Bovril – goes without saying!

and

Tomato Sauce …… All Gold All Gold  …..GOLD GOLD GOLD – WE WANT GOLD!!!!!

I mean really fellow Saafafercans – anyone who is worth their Makarapa will be serving these up to friends and

family in a flash ……….. AYOOOOOOOOOOOOOOOOBA ……

INGREDIENTS

2 packets of ready made puff pastry

100g mature grated cheddar cheese

1 packet of NIKNAKS – the small one is fine

100g biltong – finely chopped

origanum

salt

pepper

peri peri – or – cayenne pepper – smoked paprika

tomato sauce

bovril

Cover your kitchen counter in a nice big piece of wax wrap – this makes cleaning up

AMA-ZINGLY easy.

Lay out one of the rolls of puff pastry onto your wax paper

Brush a good coating of bovril on (you can use marmite or veggiemite)

brush a layer of tomato sauce on top of the bovril

Sprinkle on the chopped biltong and NikNaks

sprinkle over the origanum and paprika

you could add peri peri if u like it hot or cayenne pepper

Cover the whole thing in grated cheddar cheese

 (you could use gouda or parmesan – your favourited strong cheese)

Salt & Pepper to taste

Brush around the edge with some water – to make your

two edges stick.

Cover this beauty with the other piece of puff pastry and

press down firmly making sure that you close the sides well

Cut 2cm strips and then cut each strip into 3

You will get about 30 chunky biltongy – cheesa – cheesy straws

Twist each one and place about 1cm apart on a

greased or spray and cooked baking tray.

Brush them lightly with some milk and

dust with paprika or chilli powder and a bit of

ground salt.

Bake in a pre-heated oven at 220d for about 20 – 25 minutes.

So there you have – Snack Number 2

“Eish-Ibobo Boere Kaas Match Sticks!!!!”

Come back for the next snack tomorrow!!!!!

By the end of the week you will have mucho mucho sexy mexy snacks for your platter!!!!!!

Vuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuu

VUUUUUUUUUUUUUUUUU

this is me blowing my Vuvuzela!!!!!!

Them Mexicano’s better washout!!!!!!!!

and remember people ……

The Bubble-ator is WASHING YOU!!!!!

Buon Appetito

xxx

Sis-Jan