Janice Tripepi

Part 3 of My Gobble Gobble

 

Our next stop was wine tasting in Stellenbosch. After relieving The Olive Shed at Tokara of Litres of outstanding Leccino olive oil, balsamic vinegar and jars of exciting and delicious goodies from Oded’s Kitchen on sale at Deli Cat Essen, we hot-footed it up to the wine tasting. I am a wine slut for sure. Why is it that I seem to enjoy them all? I discovered that my palate has wandered shamelessly away from Sauvignon Blancs to lightly wooded Chardonnays. Apart from their heavenly wines I strongly recommend a visit to this estate to view their rather impressive collection of art by up and coming South African talent. Wine Made Art – an enchanting collection of art using wine as the medium of expression should not be missed.

 

 

 

  

 

 

I fell in love with a case of L’Ormarins Port which has just arrived in Durban today!! I plan to poach some spiced dessert peaches in a bath of this glorious garnet nectar as soon as they come into season. Lunch in Franschoek at La Petite Ferme was truly outstanding. The view of the valley from their restaurant, paired with the wonderful food and wine was unforgettable. My fillet of Venison, the plate du jour (R139) if I remember correctly, came encrusted with potato and carrots and the most deep and rich jus that made me smile – a lot! The plated Venison resembled Woody Woodpecker’s Quiff! It’s a good chef that knows exactly when to serve a piece of Venison. I am all for hanging and ageing game meat etc. but I do believe that this practice can be taken too far – to the point of the meat being too ‘high’. Rosa pronounced her slow roasted lamb in a Greek potato stew, feta-mint yoghurt and a black pepper tuille to be the best that she had ever tasted and all that remained of Renato’s baby chicken was a rather sad but perfectly clean pile of little baby Poussin bones. After finishing our vino outside on the front lawn so as to take in the view of all views we hit the road again in search of chocolate and found ourselves teetering dangerously close to a sugar induced coma bought on by orgasmic champagne truffles and more espresso’s at Café Le Chocolatier.

 

 

  

 

We all dashed back to The Peninsular as I had a dinner date with the gorgeous Ishay of the appropriately named blog, The Food and The Fabulous. We met at a stunning Restaurant housed in a beautiful house in Regent Road, Sea Point called La Mouette. This restaurant had been recommended to me twice the week before so I jumped at the opportunity to give it a go. Ishay and I decided that a selection from their fabulous Starter Menu (on average R55) would be best as we were already chatting like two little sugar fuelled starlings and I had been gobbling all day in Franschoek. The Truffle and cheese croquettes with a smoked tomato aioli caught my eye immediately and they were as rich, creamy and luxurious as their name predicted, the pan-fried calamari in a tomato fondue on a bed of rocket and persillade was deliciously peppery and tangy and the duck liver parfait on toasted brioche with a pear and cumin chutney was my favourite. The parfait was incredibly smooth and silky and I could have happily woofed down bucket loads of it.

 

My mum used to make macaroons when we were children – they were more like amaretti than the pretty pink and pistachio green macaroons of today; and I really didn’t like their strong and bitter almond flavour as a child. I watched the contestants in Masterchef battle their buns off trying to make those raspberry and olive macaroons and have been quietly eyeing out various recipes ever since. When we saw chocolate macaroons (R45) served with a salted almond ice cream on the dessert menu – OH MY MADUMBIS PUT THAT ON YOUR FOOD BUCKET LIST IMMEDIATELY … choirs of angels start singing the moment it hits your tongue!    

 

The moment I met this sparkling little lady I was immediately struck by her inspiring and invigorating social conscience and I listened with big flapping elephant ears as she told me all about The World Food Programme’s initiative called, We Feed Back. I am not going to repeat what Ishay had to say – simply click here to go to her blog for an in-depth and ‘all-you-need-to-know’ explanation of the wonderful work that you can help with. I worked for Childline in Durban for 10 years and I can assure you that ANY AMOUNT of money, no matter how small, DOES MAKE A DIFFERENCE. So pop over to her fabulous blog and have a look at some of her ideas on how to generate some funds for them. A simple meal/ breakfast/ tea/ braai/ picnic with friends and family can generate enough money to feed many little hungry tummies.

 

“It only costs R1, 75 to feed one hungry little tum”

 

Ok famiglia Tripepi – time to mobilise and raise some money for this incredibly worthy project. I really want to say thank you to you darling Ishay, for introducing me to the Restaurant La Mouette, for the sumptuous meal and mostly for your fabulous company and beautiful spirit. Grazie Infinite Cara!

 

The day that I left Cape Town, my brother in law was craving a bunny chow or roti good old Durban curry style! Despite the bumper to bumper traffic from hell I managed to convince him that a trip to town was in order. I introduced them to another of my fave food haunts, The Eastern Food Bazaar at 96 Long Market Street. Situated in what was apparently the old Fruit Growers Market one is whisked away on a magic carpet to the aromatic food of the Far East and Asia. It’s such a social setting – one side of the arcade has about 10 different cooking stations – each one serving food from different regions and the other side of the arcade has chairs and table at which you may eat your food.

 

The food is cheap, cheerful and affordable enough for students to buy food from. Daniele and his mates spent much of their cash on food there whilst studying at Varsity. You MUST try a Dosa – a humungous wafer thin round crispy ‘bread’ or pancake made from lentil flour that can be served many different ways. I tend to head for the Masala Dosa which comes with various dips and I stoically await my punishment the next morning.

 

Before I knew it I was sitting at the airport waiting for my flight back to Durban counting and marvelling at my many blessings. Thank You again to everyone who so freely shared their precious time and knowledge with me I cannot tell you just how much I enjoy each and every moment with each one of you. I’ll be back!

 

Yesterday was VAT day and all hell breaks loose in my life on these days. I didn’t even have time to go to the shops as I was busy until 6pm at work. After a dig around my cupboards and in my freezer a forgiving bowl of risotto was my panacea for a gruelling day. Warm, oozing and like a pretty pale green and pink blanket around my frazzled nerves, risotto can as simple as rice and cheese and still do the trick for me.

 

Asparagus & Prawn Risotto

 

 

Ingredients

 

 

     

 

 

1 bunch of asparagus – cleaned and cut into 1inch chunks

1 carrot peeled and chopped

1 stick of celery cleaned and chopped

1 onion chopped

1,5L Jug of chicken or vegetable stock

1Tbs of finely chopped garlic

2 cups of Caneroli rice

1 bunch of parsley finely chopped

1tsp black pepper

Parmesan Cheese about ½ a cup of freshly grated

400g prawns

1 glass of dry white wine (or stock if you don’t like to cook with wine) I used

Springfield’s heavenly Wild Yeat Chardonnay

1 large knob of butter (100g)

 

 

This dish would be greatly improved by using whole prawns. I would peel them and clean them and make a stock from the heads and shells. I didn’t have any whole prawns in my freezer so had to make do with these ready cooked prawns which definately don’t offer up as much flavour as whole fresh prawns.

 

In a heavy based pot melt the butter and add a dash of olive oil, add the garlic and onion and lightly brown.

 

 

Add the chopped carrot, celery and the 2 cups of rice.

 

 

Now add the wine or stock and cook it out the alcohol completely – this will ensure that your risotto is not bitter.

It’s a really good idea to make your stock in a jug as it makes adding it to the risotto much easier than using a ladle.

Add enough stock to just cover the surface of the rice and gently stir until it’s all been absorbed.

 

 

 The thing with risotto is that it’s not a dish that you can leave alone at all.

So I suggest that you pour yourself and nice glass of vino and have a moment alone with your

 vino and your pot.  

 

 

By the time you have finished cooking you will be smiling again –

all the stress from your day will be gone!

 

 

As soon as the rice has absorbed the stock add some more together with the asparagus

which need to be cooked, and again add just enough stock to cover the rice.

 

 

 If you use Carneroli rice which most deli’s stock, it will give you a perfect creamy risotto. I know that most cook books tell you to add one ladle of stock at a time, well Bongo!

 

 

You can add more and still have the same end result as long as you are using the correct rice.

Keep adding the stock until the rice is just tender – don’t overcook it and by this I mean don’t turn it into a pot of wallpaper glue! Personally, these I don’t like to eat crunchy, raw rice – who does? But the rice must not be all gooey and mushy like a bowl of overcooked oats.

 

l’Edicola in Durban or Giovanni’s or Goloso in Cape Town.

Johannesburg ?? any deli’s out there … drop me a line please!

 

Lastly – add the prawns whether they are fresh or like these pre-cooked prawns.

 

 

 

Season with pepper and add the chopped parsley and a knob of butter for a nice shine. A risotto should ideally still move when you serve it.

 

 

Top with freshly grated parmesan and serve.

 

 

 

 

PS: Max arrived at home this morning …. Guess what he had for breakfast?

 

  

 

 

The little *#**# picked out the asparagus though!

Heathen Child!

 

But Bubblz, a more civilized member of la famiglia Tripepi

loved the asparagus!

 

Have the very best of weekends

 

And

 

GO BOKKKKKEEEEEEE !!!!!

 

 

 

 

Gobbling up Cape Town part 2

 

Sunday morning we all piled into our car for a jolly-patrollie to Paternoster. What a pity the weather didn’t come to the party – but we joined more friends also visiting from Durbs for a fabulous meal at The Noisy Oyster. Unfortunately darling Kobus of Oep vir Koep at Die Winkel in Paternoster was hobnobbing around France with the rich and famous so we didn’t get to see him nor feed Trickyricky some of his legendary amazing food. Next time darling Kobus!

 

 

   

 

 

I just love this sign up above the fire at The Noisy Oyster!

 

 

Down the road at the Noisy Oyster we had a wine fuelled game of Trivial Pursuit warmed by the toasty fires dotted around the restaurant and we feasted on beautiful crispy chicken livers, mussels in white wine, grilled whole freshly caught Stumpnose, tangy tomato & basil pasta, Thai curry, grilled prawns in garlic and honey, grilled calamari and bucket loads of great vino. They have such a sexy menu adn the food is reasonable priced as is the wine!  After polishing off some chocolate torte and many sobering double espressos we rolled out of there like overstuffed suitcases with various pieces of clothing in tow! Happy tourists! As if that wasn’t enough, Trickyricky who made a brief pilgrimage to Giovanni’s early Saturday morning early, cooked us a mountain of spaghetti in a sauce of prawns & clams spiced up with Sam’s dried, smoked chilli flakes.

 

My photo diary of these events is a bit bleak I am sad to say – I didn’t bring my swish camera to Cape Town and when one is using a point and push and is just a bietjie ‘gesuip’ it shows in the photo’s – so wine t(a)inted snap shots will have to suffice! Apologies!

 

I joined Anne Meyers of I Love Cooking for lunch at Vintage India a restaurant in the Gardens Centre. I have a feeling that this spot is not very well known simply because of its location. You simply have to eat at this restaurant if you enjoy Indian food. The décor is somewhere between Bollywood and a dining room on the Titanic… it’s well, indescribable and has to be seen to be appreciated. I am still dreaming about the deep fried Spinach and Paneer …. Wow!  

 

Another gargantuan and tongue tickling meal of finger foods and Naan bread so fantastic I could wall paper a room in my house with them. The menu is never-ending, exotic and reflects the spicy notes and tones of so many regions of India. A meal with about 10 people there would be ideal as you could each order a different dish and feast like Maharajas. Whatever you do, DO NOT skip dessert – their cardamom Kulfi was epic as was their Gulabjaman – which were perfect bite sized light cushions of heaven served with warm cinnamon infused syrup! All this was accompanied by such interesting conversation with Anne who shares my social work background and love of food, blogging and the media. This lady has a wickedly wonderful sense of humour that is as extensive as her knowledge and her experience in the latter fields I found fascinating. She’s a tome of knowledge and I felt a bit like a leech having a damn good go at sucking as much information and knowledge out of her as I could. Thank You Anne darling for being so willing to share the wealth of your knowledge and very precious time with me. Sapori here we come!

 

Now, I have to tell you about a little Italian spot that Rosa and I stumbled upon; it’s called Goloso, (Tel: 076 906 8588) and is a tiny Italian deli and wine bar on Regent Road in Sea Point run by chef Fabrizio.   I think that it was a 50:50 split of Fabrizio’s irresistible Italian charm and the aroma of his Lasagne bubbling away in the oven that grabbed us by the nostrils and pulled us through the front door and before long we were presented with a platter of authentic Italian antipasti and two glasses of vino rosso. It all happened in a flash – like a Tom and Jerry cartoon! The next moment Rosa and were tucking into a bowl of Italian Sausages cooked with butter beans in a tomato sauce that we both agreed could have been made by our beloved Nonna Lilly.

 

 

How’s this for a LOVING CLOSE UP of the Cannoli at Goloso!

 

This deli doubles as a book exchange – so if you know anyone who is looking for the latest novels in Italian – go and swap your Italian books. The piece de resistance of our encounter at Goloso (apart from Fabrizio) was the fresh Cannoli … oh my goodness REAL authentic cannoli stuffed with delicately sweetened ricotta and a hint of candied fruit. They truly are THE BOMB! Buonissimo!!! Buono Bee-u-ra-ful! We couldn’t stop our greedy selves from returning a few days later for another meal and to get some more Cannoli to take home with us – they were that good! I bought some beautiful Italian sausages for Daniele who wanted me to teach him how to make my Rigatoni al Salsice recipe. Fabrizio sells wafer thin freshly made long pasta and pasta sheets that would make a killer Lasagne. You can’t walk ten meters in this wonderful city without discovering a new little gastronomic gem … I think I belong in Cape Town; for the summer at least!

 

I think I have gone on for long enough now and will post the last instalment of my Gobble around Cape Town on Friday. Unfortunately I didn’t get around to showing Daniele how to cook my pasta with sausages and tomato recipe so, here you go my darling, here’s my step by step recipe as promised.

 

I loved every precious minute that I got to spend with you my angel.

And I see that you have finally discovered your magnificent wings.

Fly my angel and fly as high as you can.

Mum

x

 

Rigatoni al Sugo di Salsice e Pomodorini

Serves 8 people

 

 

Ingredients

 

 

      

 

Olive oil for frying

800g of Cherry or Rosa tomatoes

Olive oil

Salt & pepper

whole un-peeled Garlic cloves

Fresh rosemary

 

1 packet of Italian Sausages – available at l’Edicola in Durban and Goloso or Giovanni’s in Cape Town. – slit the sausages open and remove the sausage meat.

4 cloves of finely chopped garlic

1tsp of dried chilli flakes – of course Trickyricky used Sam’s oak smoked chilli flakes, but it’s optional if you don’t like spicy food then just leave it out.

3 glasses of dry white wine

Black pepper to taste

250g ricotta cheese – place in a bowl and mash with a fork to loosen it up

A handful of fresh basil ripped into pieces

2 packets of rigatoni – or penne – or farfalle (short pasta)

 

 

Place the tomatoes into a roasting pan with a drizzle of oil, some whole un-peeled garlic, salt, pepper and some fresh rosemary and roast at 180d for 40 minutes. If you don’t have the time to do this it’s not a problem – just cut the tomatoes into halves and add to the sausage meat as stated below.

 

 

Bring a large pot of salted water to a rolling boil, add the two packets of Rigatoni and give the pot a good stir.

Don’t forget to stir frequently to stop the pasta from sticking to each other and the pot.

 

 

Remove the meat from the sausages and fry in a large frying pan in olive oil with the chilli flakes

 until the meat has browned.

 

 

Add the wine and cook until the alcohol has evapourated.

If you don’t cook with wine use some of the pasta water or chicken or vegetable stock to release

the meat caramelisation off the bottom of your frying pan.

Add the roasted tomatoes (or freshly cut tomatoes), the roasting juices, rosemary

 and squeeze the sweet roasted

garlic out of each clove into the pan and stir it all together well.

 

 

As soon as your pasta is tender – drain and put straight into your frying pan –

add the ricotta cheese, ripped basil and give the lot a good stir to cover all of the Rigatoni

with sauce. It’s a good idea to keep a small jug of the pasta water to add to your pasta

 if you find it a bit dry.

Adding some pasta water has a lot less calories than adding more olive oil

to loosen up your pasta.

 

Serve with a sprinkle of Parmesan cheese and loads of steaming hot ciabatta bread and butter.

 

 

Warning: This dish is not the ‘prettiest’ looking plate of pasta that you will clap eyes on.

But I promise you a real taste fest – it is absolutely delicious and it’s a real ‘man pleaser’ for some reason.

I think that is due to the sausage meat! Who knows …?

 

You could South African-ise this recipe I believe – using a nice spicy boerewors or lamb sausage with

local herbs such as Morogo would be great I think.  I shall give this a go and report back.

 

I served this pasta to family & friends on Sunday – so there was no time for styling pictures.

Dessert was a Chocolate Orange & Nut Puff Pastry – the only pic I have is this as it

also got gobbled up rather quickly!!

 

 

This dessert was an adaptation of my Fig, Honey & Walnuts baked in Phyllo Pastry.

Click on this picture to be taken to that recipe.

 

 

Chat again on Friday

As always

Buon Appetito and

 

 

Xxx

Jan

 

 

I have just spent the most awesome morning with Nina Timm of the well known foodie blog, My Easy Cooking http://www.my-easy-cooking.com. It’s such a treat to have a good old foodie natter whilst cooking a plate of pasta with a kindred spirit. There is always so much happening in the food world down here in Cape Town that I had a million questions for Nina. I shall be chatting with Nina on air tomorrow morning on RSG (100 -104fm) at about 9am or you can go online on www.rsg.co.za and listen on air.

 

As you all know RSG is an Afrikaans radio station ……. so wish me luck! I will give it my best shot of course, but, in Durban one hardly even hears Afrikaans spoken let alone speak it! I am actually very excited to go to the studio and check out what actually happens behind that microphone. When I was a little girl and people asked me what I wanted to be when I grew up, I always answered, a radio announcer or a stained glass window maker! Tomorrow I get a chance at my first choice.

 

So today I am posting my very first recipe in Afrikaans …… isn’t this just fabulous!!!! I feel as if I have had a masterclass as Nina was kind enough to share loads of her food styling and photography tricks so that I can try and improve my photographs and food styling. Todays pic is one of Nina’s gems though …… I have so much to learn.

 

Nou ja, hier is more oggend se resep.

 

 Fettucine Alfredo

 

 

 

Bestandele

 

3 pakke gesnyde sampioene

6 huises knoffel fyn gekap

50g botter

1 blokkie hoender aftreksel

1 glas droe wit wyn

1 handvol gekapte pietersielie

Peper – 1Tbs

500ml vars room

 

Braai die sampioene in klein hoeveelhede op n slag in botter en olyf olie by n baie hoë hitte

Voeg die wyn , peper en hoender aftreksel by en laat dit heeltemal afkook

Voeg die room by en laat dit afkook totdat die sous verdik.

Kook nou die pasta in n pot soutwater .

Wanneer dit gaar is, dreinier dit en voeg by die sampioen sous.

Bedien dit met vars gekapte pietersielie en Parmesan kaas.

 

 

Positioning the mushrooms just right!!!

 

Baie, baie dankie Nina dit was ‘n angename ondervingding!

 

Xxx

 

As always

Buon Appetito maar vandag is it

 

Geniet!

 

Jan

 

This is one of my favourite desserts, well a Tarte Tatin is. I made it to take to my sister Sue’s not long ago.  You can use pretty much any fruit in this dish – I make my Tartes with apples, pears and peaches mostly. This means it’s both a summer and winter dessert. You get the sweetness of the fruit and the crunchiness of puff pastry. I am posting this recipe again as my first post was hit by the blog goblins and I lost all my pics.  You really can play around with this dish too …. try adding goats milk cheeses, potatoes, chestnuts, butternut etc.  I view a Tarte Tatin pretty much the same as a quiche – the number of flavour and ingredients combinations is only limited by your own mind.  Come to think of it – you could actually make a breakfast Tarte Tatin ……. now I have got myself thinking!!!

 

I am off to Cape Town this weekend and am rushing around sorting a million things out at work and at home. So I may be a bit scarce for a bit as I am not sure if I will have access to the internet in Cape Town. We will see. I hope so as there should be plenty of rugby foodie thingies happening and events to report back on …. not to mention food to report back on!!!!  

 

Poached Pear Tarte Tatin

 

12 pears

1/2 bottle of red wine

4tbs Cointreau

1 cup sugar

2 Cinnamon sticks

2 star anise

4 cardamom pods

2 nice long sprigs of fresh rosemary

The rind of 1 lemon

5 cloves

1 medium knob of ginger sliced

1 vanilla pod cut in two lengthwise

Boiling water

1 piece of grease proof paper – optional

 

 

 

Pre-heat your oven to 220degrees.

 Peel the pears, leaving the stalks on.

 

 

 

In a pot – bring the red wine to a simmer and add the sugar, spices, lemon peel,

vanilla pod, Cointreau and rosemary and simmer them for about 10 minutes

to get all the aromatics going – your kitchen will smell like heaven -

now add the pears to the pot -

you will need to add some boiling water so that the pears are fully submerged in liquid.

Place the grease proof paper on the top – to keep the pears under the liquid and

poach them for 45 minutes on a gentle simmer.

 

 

Carefully remove the pears, as they are very fragile and soft and set them aside.

 

Reduce the poaching liquid right down

 

to 1 cup of liquid. This takes a good 45 minutes.

 

 

Ingredients for the Tarte Tatin

 

1 roll of puff pastry (or you can make your own pastry if you have lost your

marbles and feel the need to work up a sweat … hehehe)

1 1/2 cups of Demerara sugar or white or brown sugar 

120g of butter – cut into cubes

6Tbs of water

1 vanilla pod

 

 

Cut the stalks off the poached pears – cut them in half and remove

the core by making a v-shape incision in the centre.

 

 

Butter a suitable dish ie. an ovenproof dish – i used a paella pan and

covered the wooden handles in some tin foil to protect them from the heat of the oven.

 

Arrange the pears in the centre of the pan. They look like

blushing little brides – this is a very pretty dish to cook.

In a saucepan – add the sugar, beans from the vanilla pod and water and gently bring

to the boil – do not stir this mixture – you can swirl it around the saucepan

but don’t stir – and remember that when you work with sugar you need to

stay with the pot – DON’T LEAVE IT ALONE – if you do it will

surely punish you by either burning or boiling over – both of which you just don’t want.

So, in the interest of your good humour and personal safety stay with it and stare

lovingly at it as it gently comes to the boil.

Add in the 120g – knobs of butter and now you can stir it.

 

Allow it to cook gently for about 4 -5 minutes then combine some (about 1/2 a cup)

of the spicey red wine reduction with it and pour it over the pears.

 

Roll out your puff pastry to cover the pears – trim into a circle -

 

 

 and cover the pears in the pan with the pastry then tuck the sides in like you would tuck a little child into bed.

 

Prick the top all over and put into the oven at 220d for 10 minutes, then

turn it down to 180degrees for a further 25 -30 minutes.

When the Tarte Tatin comes out of the oven – allow to cool

for just a few (5) minutes as it’s really hot and the sugar is deadly and then turn on to your serving plate which

needs to be a bit bigger than the tart.

 

 

 

Cut slices and serve with some double thick cream, creme fraiche or home made custard.

 

I know I promised a WCRugby Supporters breakfast for tomorrow morning but Max alas has been working on site from early morning till late every day for the last few weeks. This means that it’s been impossible to assemble him and his mates around my table to whoof down said ENORMOUS breakfast!!

 

 Well – I shall do my best to achieve this in Cape Town with Daniele and his mates – or I shall wait till I get back from Cape Town and do it here ….. we have plenty of time don’t we!!

 

 

I am so looking forward to the opening ceremony and first game tomorrow!  Here is the link to the offical World Cup Rugby site and the fixtures list giving you all of the times of the games  so you can plan your breakfast, braais and biltong !

 

http://www.rugbyworldcup.com/home/fixtures/poolstage.html

Enjoy and GO BOKKKKKKKKKKKKE …..

 

Sapori 

 

 

Here is the link to Chapter two of Sapori  your virtual cook book.

  Chapter 2 is titled The Breakfast Club and is jam packed full of breakfast ideas

perfect to entertain family and friends at home for the World Cup Rugby games! 

 

xx

jan

 

 

I was flicking around the internet not long ago when I came across this recipe by that blonde dude from Australia, Bill Granger. I must admit he doesn’t do it for me at all … he is just way too in touch with his feminine side … and I can’t understand why Woolworths would pay HIM to tell us how and what to cook and where to buy our fresh produce when we have so many brilliant local chefs who are equally interested and qualified to do the same. Oh well, it takes all sorts.

 

What I do enjoy about Bill is how effortless he makes baking look. In this video clip he was perched all manly (? well he tried!) like on a log, out in the countryside next to a fire and he wacked together these scones in like a nanosecond. I could smell those little darlings dripping with butter through my screen.

 

I made them for breakfast the other day knowing full well that scones are to be eaten immediately and won’t last longer than a day before turning into lead weights – so the balance of scones left over after breakfst was don, I buttered up and sent to Max and the guys on our work site at King George V Hospital.

 

In this  clip Bill made Blueberry Scones – my version is made with dates because I didn’t have any blueberries in my fridge and I didn’t line the baking tin with baking paper I just sprayed it with Spray and Cook.

 

The Rugby World Cup Tournament 2011 (click on this link to check out the fixtures) commences on Friday – so breakfasts are going to be high up the kitchen menu …. South Africa’s first game in this prestigious tournament is on Sunday this week , kick-off is at 10.30am so you can either get together a little earlier for a good Bok Supporter Breako’s or you can watch the game and have a Bok Supporter Braai afterward. Either way – it’s time to bring out those South African Flags, don your Springbok jerseys and dust off those Makarapas. It’s breakfast, biltong and braai time. Our team has eight tough weeks of bone crunching scrums and tackles to endure before (I hope) they lift that Web Ellis Trophy for a World Record Third time!!!!!!!!

 

Bill Grangers Breakfast Date Scone Loaf

 

 

Ingredients

 

250 g (/2 cups) plain (all-purpose) flour

1 tablespoon caster (superfine) sugar

3 teaspoons baking powder

A pinch of salt

100 g cold unsalted butter, cubed

2 eggs, lightly beaten

125 ml (/1/2 cup) cream

85 g (/1/2 cup) blueberries or dates, frozen or fresh, tossed in a little flour

1 egg, mixed with 1 tablespoon milk, for glazing

 

 

1 Preheat the oven to 200°C (400°F/ and line a baking tray with baking paper.

2 Pulse the flour, sugar, baking powder and salt in a food processor until combined. Add the butter and pulse until it is roughly combined (there will still be lumps of butter). Tip into a bowl

 

 

3 and mix in the eggs and cream with a knife. Gently mix in the blueberries with your hands

(tossing them in a bit of flour first prevents them all sinking to the bottom of the dough).

 

 

Use a sharp knife to remove the pips from the dates.  Once removed, cut

them up into bite size chunks and add to the mixture.

 

4 Turn the dough onto a lightly floured surface and press into a 15 cm (6 inch) square.

Cut into quarters and then cut each quarter in half. Place on the baking

 tray and brush with the egg  and milk glaze.

 

 

Bake for 15– 20 minutes or until golden. Serve warm, with butter if you like.

 

 

 

        

 

These would be awesome served at a Springbok Rugby Supporter breakfast …

the World Cup starts this Friday 9^th September …. Here are the details.

 

 

 

Rugby World Cup 2011

 

Friday 9 September 09.00 – 10.15am Opening Ceremony at Eden Park in Auckland

being shown on the following tv channels – SS1 SS-HD SS4 SABC2

 

Friday 9 September 10.15 – 12.45 New Zealand vs Tonga at Eden Park in Auckland

being shown on following tv channels SS1 SS-HD SS4 SABC2

 

Go Bokke!!!!!

 

Sapori

 

 

  

 

Chapter 2 of my virtual cook book ‘Sapori’ is dedicated to breakfast.

click on this link to be taken to 10 lip smacking breakffast ideas that will turn

your mornings into nothing but GLORIOUS!

 

 

Wednesday I am posting Max’s ideal Rugby Breakfast recipe ideas!!

 

Buon Appetito

Jan

xx

 

This week’s chapter in Sapori, my virtual cook book, is devoted to my all-time favourite meal of the day and that’s good old breakfast. I have a tiny inkling that perhaps my adoration of this meal is somewhat motivated by the bubbles in an ice cold bottle of Pongracz, Krone or Asti Spumante ……..ya think? With spring in the air and summer on the way, this is the ideal time of year to invite good mates over for an early morning degustation of eggs and champagne.

 

Not a birthday, public holiday or celebration of any description goes past in la casa Tripepi without a breakfast. Trickyricky just loves having his boys together with a hearty breakfast at the table.

Word Cup 2011 starts next Friday – so breakfasts are going to be the best way to get together and support our awesome Bokke. South Africa would smile from ear to ear should the Bokke raise that Webb Ellis Trophy for the third time!!!! I have some awesome Office Picnic ideas for your next week – so keep an eye out for some supporter grub!

 

 

Sapori

Chapter 2

 

The Breakfast Club

 

click on the recipe name to be taken to the recipe and a step by step

guide to preparing the dish …. easy as!

 

 

Get a bit Fruity!

 

A Seasonal Fruit Platter with Mauritian Cardamom Tea & Star Anise Syrup …

 

 

A juicy fresh platter of mango, watermelon and pineapple

with a Cardamom & Star Anise Tea Syrup to dunk them into!

 

Bibs required!

 

Morning Glory!

 

Eggs Fiorentina

 

 

Poached Eggs nestled on a bed of Bacon and garlic infused Spinach,

topped with a tangy Hollandaise Sauce, and served on a toasted English muffin.

 

Tattie Scones with Poached Duck Eggs & Parmesan Butter

 

 

 

 

A taste of the Scotland – Grannies Tattie Scones

Served with a poached Duck Egg and drenched with a little Italian Parmesan butter.

 

Huevos Rotos

 

 

How about a little Spicy Spanish in bed?

Diced Potatoes crisped in the pan with chilli and thyme, topped with poached eggs,

crispy Parma Ham and a drizzle of chilli oil.

MoVida non?

 

The Crown Jewels

 

 

Poached eggs on toasted Ciabatta, cushioned on throne of Smoked Scottish Salmon, cloaked in Hollandaise Sauce with a crown of Salmon Caviar. A royal triumph on a plate with a glass of champagne is a performance enhancer par excellence!

 

Jerseyliscious Cheese Basil & Ratatouille Omelette

 

 

A classic French style omelette, quivering with cheesy creaminess

 and bursting with the tangy flavour of fresh basil and spicy ratatouille.

 

Known in la casa Tripepi as the “Big-ass Omelette”.

 

 Boudoir Games

 

 

  

 

 

WARNING: It’s Gonna Get Messy

 

A romantic collection of sexy little spoonful’s of afro-dizziacs to feed to your lover

 between the sheets or in a rose petal bubble bath – food is LOVE!

….. Adults only!

 

 

 

Shhhhh …. Hangover Busters!

  

for those morning when one needs to get ones feet back on the ground!

 

Italian Bunny Ciao!

 

 

Hangover! This will banish the collywobbles clean away …

A crusty roll oozing with bubbling hot cheese, your choice of either diced pancetta,

 bacon, chorizo or salami …

you want chilli then throw some in with the egg ………

runny very runny!

 

French Onion Soup

 

 

The French traditionally soak up the ‘joie de vivre’ enjoyed at

a wedding reception with a good bowl of this authentic French

Soup a l’onion for breakfast the following morning …..

You have to eat it to believe it!!

 

C’est vraiment magnifique!

 

 

Cheesy Mushroom & Prawn Muffins

 

 

Fluffy decadent Cheesy Muffins studded with spicy prawns, fresh basil

 and mushrooms.

 

Seasonal Attractions ….. coming soon to this virtual cook book!

 

Christmas in Italia

Uovo Battuto with Pandoro

 

 

Eater in Italia

Colomba

 

 

Sapori

 

Your virtual cook book!

 

Here is the link to Chapter 1 in Sapori

Chapter one is jam packed full of Italian recipe ideas :

12 Italian Pasta recipes, Mains recipes & Dessert recipes.

 

 

Penne Arrabiata

 

Planning a special meal ….. click here to do your 

menu planning …… Italian of Course! 

 

 

Veal Marsala – veal stuffed with ham, mushrooms

and Mozarella Cheese.

 

As always

Have a wonderful weekend

Buon Appetito

 

xx

 

jan

 

I have soooooo woken up with a little Spring fever today.   I just love this sexy season! The sun starts to shine brightly again, the fruit on the fan palm in my garden finally turns from bullet green in both colour and morbidity to a golden mango yellowy orange temptress that the Cape starlings cannot resist! The cacophony of twitters and chirps like the rantings of a Zulu praise speaker ….. and I spend hours watching the birds filling their beaks and tummies with the soft juicy fruit. Summer is just about here and I can feel tendrils of excitement crawling up the back of my legs.

 

I had planned to post my spring lamb recipe ….. but the colours just don’t seem to please my eyes enough this morning. I am posting an original JanT recipe, the inspiration for which comes from a Portuguese dish called, Porco-Alentejana.

 

Porco- Alentejana is a traditional dish of pork with clams and potatoes.   I can claim the conception of this dish but the cooking of said dish I will credit to the wonderful pasta making hands of TrickyRicky. He has beautiful hands.

 

Spaghetti with Clams and Chorizo Sausage.

 

 

Ingredients

 

 

     

 

 

1 finely chopped large onion

2Tbs of finely chopped garlic

½ Chorizo Sausage – cut in half and chopped into 3mm slices

400g of halved cherry tomatoes

2 glasses of dry white wine

1 chicken stock cube

1 jar of clams for a little extra meat (you can also use a tin of clams in brine)

400g clams

2 – 3 chopped chillies

Fresh basil

 

This dish is ready in about 10 minutes so put a large pot of salted water to boil about 15 minutes

before starting the sauce.

When the water is boiling add one packet of spaghetti to the water and stir.

 

 

Heat ½ cup of olive oil in a frying pan

Brown the garlic, chilli and onion

Add the clams, 2 glasses of white wine, black pepper, 1 chicken stock cube and stir together

 

 

Add the tomatoes and Chorizo Sausage

 

 

 

 

Cover with a lid and bring to the boil – when the sauce is boiling lift off the lid and boil down by half.

 

 

By this time your pasta will be ready – don’t overcook the spaghetti.

Don’t bother to drain the spaghetti in a colander – just scoop it out of the water and add it directly to the frying pan – let the pasta finish cooking in the sauce as it will suck up all of the wonderful flavour ……..

 

 

Serve with a sprig of fresh basil ….

 

Done!

 

Pasta finita!

 

 

I wish you all a sparkling Spring Day ….

 

 

Do you recognize this dude

 

 

 

Tino-the-claw aka Grumpy!

 

And

Buon Appetito

xxx