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by Jess

Roots at Forum Homini {Restaurant Review}

May 5, 2013 in Review

When you think of Johannesburg, you think of tall buildings, loads of shopping centres and women in 4x4s who only use them to park on pavements. However, if you drive slightly out of this fascinating city, into the cradle of humankind, you are greeted by rolling landscapes filled with the wonders of nature.

I’ll be the first to admit, I’m not a fan of bugs and grass and dirt, but luckily enough for me, my visit to Forum Homini, and their restaurant Roots, allowed me to experience nature in the Joburg way, from the comfort of a 5 star resort, with paved pathways, and magnificent views.
Roots entrance
I was invited to be part of a bloggers brunch, on a gloriously warm Saturday morning. Now most breakfasts that I’ve had at a hotel, are the usual bacon,eggs pastries, fruit salad, bla bla, overdone, so I was really looking forward to the 5 course breakfast that we were about to indulge in.
Roots Restaurant Brunch Menu
And what an indulgence it was, our first course of yoghurt mousse with chocolate shavings and seasonal fruit, it was even demolished by my yoghurt hating boyfriend. The mousse was light and fluffy, and anyone who manages to add chocolate to breakfast so elegantly, gets top marks in my book.
Roots Yoghurt Mousse

 To read more - http://jesska.co.za/2013/05/05/roots-at-forum-homini-restaurant-review/

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Dukes Burgers {Restaurant Review}

May 2, 2013 in Review

If you like them big round and juicy (I’m talking about burgers), then its best you stop reading this right now and phone to make a booking at Dukes Burgers in Greenside,  Johannesburg.

Entrance to Dukes Burgers in Greenside

I’m not a big fan of Greenside due to the lack of any decent parking area, but if you are willing to brave a parallel parking, and are looking for something yummy to eat, then I would whole heartedly recommend getting a burger from Dukes.

Mev Vark beef burger

To read more, head on over to http://jesska.co.za/2013/05/02/dukes-burgers-restaurant-review/

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Smokey Bacon and Onion Marmalade

April 21, 2013 in Breakfast, Meat, Recipes

Smokey Bacon Marmalade-3

Do recipes that include the word bacon, even need an introduction? Probably not. Since I made this smokey bacon and onion marmalade, we have already demolished a jar of it. The sweet sticky smokey salty moreishness of this spread is hard to describe in words, you are just going to have to make it for yourself to see what I mean.

Smokey Bacon Marmalade-6

 Click here for the recipe

 Smokey Bacon Marmalade-1

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Mo-zam-bik {Restaurant Review}

April 18, 2013 in Review

I don’t think I have ever met someone who has visited Mozambique (the country), and not enjoyed it. The talks of enjoying freshly braaied chicken, the white beaches, blue ocean and a drink fondly referred to as an R&R (Rum and Raspberry), leaves me suffering from serious FOMO. So for the plebs like me, who have yet to experience the magic of our neighbouring country, there is an option a bit closer to home.

Mo-zam-bik

Mo-zam-bik has a couple of restaurants throughout the country, and I am privileged enough to live close to the Randpark Ridge restaurant.
We initially tried this restaurant, because it looked and sounded cool. I’m so glad we did, as it is one of the places that we frequently choose to have a meal at.
It is located at a quiet shopping centre just off Beyers Naude, and there is ample parking. As you approach the beach hutty looking restaurant, you are greeted by their friendly staff, who promptly seat you at a table. Your waiter for the evening, introduces themselves, by writing their name upside down (a skill) on the brown paper table cloth, they also give you the names of the managers on duty.

Waiters write their names on the table cloth, upside down

Waiters write their names on the table cloth, upside down

A cone of deliciously salty peanuts is given to each person at the table to munch on, whilst you browse the menu.
They have a range of alcoholic and non-alcoholic drinks (including the much coveted R&R), and you can also order a Laurentina (a beer brewed in Mozambique).

Laurentina beer

Laurentina beer

Click here to read more

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Easter Recipes

March 26, 2013 in Baked Goods, Recipes, Sweets

Looking for something simple to make this Easter? How about my Easter S’mores

Or, perhaps you are feeling a bit more adventurous. Why don’t you try my Easter chocolate kisses? Hollow chocolate Easter eggs, filled with home made ice cream. Yum!

 You can follow me on twitter or like my facebook page for updates and more

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Capsicum Mzansi Gourmet Sandwich Competition Winner

March 15, 2013 in Recipes, Sandwiches, Win

I did it! I won! My Bobotie sandwich was voted the winner of the Capsicum Mzansi Gourmet Sandwich Competition.

I get a whopping R10 000 Yuppiechef voucher (probably the nicest prize I have ever won). I’m going to buy myself some Le Creuset pots :D

Thanks Capsicum!

The recipe for this winning sarmie can be found here

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Carrot Cake Cookies

March 4, 2013 in Baked Goods, Recipes

Carrot Cake Cookies

I think I have gotten to the point when I can admit that I am totally obsessed with carrot cake. I’m not sure if it’s the fragrant spices that permeate through the house when it’s baking,  or the fact that I can consider it healthy because  it contains a vegetable. :D

Carrot Cake Cookies

So when I came across carrot cake cookies on pinterest, I knew I had to make them. I adapted Martha Stewart’s recipe from her Cookies recipe book.

Carrot Cake Cookies

These carrot cake cookies, with white chocolate chips, are complemented beautifully by a lime buttercream frosting.

 

Click here for the recipe

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Biltong Sandwich

February 20, 2013 in Recipes, Sandwiches

Biltong Sandwich

My boyfriend makes his own biltong (and beer) and biltong is one of the instant food items I think of when thinking of South African food.
This sandwich combines thinly sliced biltong, with rocket (from my garden) and a balsamic vinegar reduction all put together on slices from a loaf of homemade mosbolletjies.
This was one of my entries into the Capsicum Cooking Mzansi Sandwich Competition.
For the biltong:
Ask your butcher to cut you some beef to use for biltong.
Soak the meat in some brown vinegar, a dash Worcestershire sauce and a dash of balsamic vinegar for 2 hours
Once the meat has soaked, take it out the liquid and rub in some biltong spice (also available at the butcher).
Hang up the biltong to dry for a few days
We use a Mellerware Biltong Maker to dry our biltong.
Mosbolletjie loaf
For the mosbolletjies (this recipe came with my Russell Hobbs bread maker)
Ingredients
300 ml warm water
4 tbsp condensed milk
75 ml oil
100 g sugar
1/2 tsp salt
475 g cake flour
4 tbsp dried active yeast
Method
Add the wet ingredients first, then the sugar, the flour and finally the yeast.
Use the dough setting on your breadmaker to make the dough.
Alternatively mix the ingredients together and knead by hand. Put in a bowl, cover with clingfilm, and leave in a warm place until the dough has doubled in size. Knead the dough again, and leave to rise again.
Roll your dough into balls, and place into a bread tin.Brush the top with melted butter. Bake for 40 minutes. Test if its done, by poking it with a skewer. If it comes out clean, the bread is ready. If not leave it in the oven for a couple more minutes.
Finally, brush the top of the bread with some condensed milk, and bake for 5 more minutes.
Biltong Sandwich
For the balsamic reduction:
Put a cup of balsamic vinegar in a saucepan, and bring to the boil.
Reduce the heat, and allow to simmer until the liquid has reduced by half, and you have a syrupy consistency.
Assemble the sandwich by slicing the mosbolletjie loaf, topping it with fresh rocket, thinly sliced biltong, parmesan slivers made with a vegetable slicer, and a drizzling of the balsamic reduction.
 Biltong Sandwich
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Bobotie Sandwich

January 31, 2013 in Recipes, Sandwiches

Bobotie Sandwich-3-005

Which dish can be more ideal to turn into a sandwich for a Mzanzi Sandwich Competition, than Bobotie. Instead of baking the bobotie with a custard topping, I used the custard mixture to make french toast. I piled on bobotie mince, tomato and onion, carrots and a yoghurt topping, to create the ultimate Mzanzi sandwich.

Bobotie Sandwich-3

 For the recipe – head on over to jesska.co.za

Bobotie Sandwich

 

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Why public likes and votes are a terrible way to judge competitions.

January 25, 2013 in Uncategorized

I bet most people don’t know that there are groups you can join on Facebook, or websites that you can go to, which consist of thousands of people, who will vote for you in a competition, in return for a vote for them in another competition? Or, that Facebook likes, or retweets and followers on twitter can be bought for a small fee?

A simple googling of the term “vote for me and I will vote for you” yields this gem as the first result.

 getvotes

If you are lucky enough to be in a competition with people who don’t utilise services such as this, then you are in a constant state of begging for likes/votes on social media – which is more annoying than brands retweeting their every mention. (And I’m guilty of begging for votes too, but popularity has never been my strong point – so it is futile)

There are thousands of examples of such competitions, and regular folk who just ask their friends and family for votes, often get disheartened, even if they had the “best” photograph/witty saying/blog/hairstyle/wedding/panda out of the myriad of entries.

I’m not professing to be a social media expert, but most Facebook competitions, where number of likes determine a winner, contravene the terms and conditions of the site. Which is so eloquently covered by this article on memeburn.

Simply put, if you are running a competition on Facebook, you need a 3rd party app for people to enter competitions on. One example of a number of companies who get this right is Pick ‘n Pay, as can be shown by the app for the Freshly Ground competition in the picture below.

PnP facebook

 

Whilst I understand that public opinion is an important aspect in determining a winner where specific content is judged, I don’t think it should be the only criteria. Including independent assessments from a range of judges, would surely result in  the best content, rather than the most popular person being chosen as a winner?

Having a look at the recent disaster that was the SA Blog Awards, people could nominate themselves, then ask the adoring public to vote for them. The winner was then chosen based on who got the most votes. Which can easily be skewed by utilising services such as “Get Online Votes”. They didn’t even have a ceremony this year, so I’m not even sure what the winners received, besides for a mention on the website.

The Irish, those jolly people, have their own blog awards, which have a fantastic starting point for the criteria on which blogs should be judged.

 

Judging criteria

 

I’m sure that this could be used as a starting point for our own blog awards, with many more criteria that could be added for specific categories.

For example, if judging the “Best South African Food Blog”, the following criteria, in addition to the criteria mentioned above, could possibly be considered.

  • Original recipes vs. reposting of recipes from other sources
  • Own photographs vs stock images/images from other sources
  • Format of recipes, i.e. are they easy to follow?
  • Do the recipes actually work?
  • Are recipes easy to find on the website?
  • Does the blogger engage with their readers via social media?
  • Are reviews honest, or just a way to say thanks for the free meal/product?
  • etc

Would it be fair that a blogger who just reposts other peoples content win an award, rather than someone who spends hours on a single blog post?

One post that I came across whilst researching this(the comments on the post were fantastic) mentions that perhaps there should rather be an award for “Best contribution to food blogging” rather than “Best food blog”.

Based on the above criteria, I would probably never win any awards, but at least if you know what is being judged, there is less room to complain when the “better” person wins.

What do you think about public likes and votes for competitions? Love it? Hate it?

What criteria would you like blogs to be judged on?

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