Potato Salad with Smoked Snoek and Grilled Artichokes

April 17, 2014 in Recipes

Potato Salad 3

This recipe was inspired by a Smoked Snoek.  It is not an item that I usually, infact, it is a food item I got introduced to in Cape Town.  I prepared a Smoked Snoek Quiche for my Cape Times column about month ago.  So, I wanted to try out another recipe for this blog.

After so much pondering and with Easters being this weekend I thought hey why not use the Smoked Snoek to prepare a salad.  A lot of salads are going to be prepared this weekend, to go with the meat and it is highly likely that Potato Salad is going to be one of them.

Another recipe, I had an adventure with on this recipe is the Grilled and Marinated Artichokes.  I tried them for the first time in an omelette and they were divine.

Also check out the Potch Cakes recipes:  Plain PotchsBlueberry Potchs and Chocolate & Cranberry Potchs.  They’ve been high up on the searched items lately!  Also try out this Gemere recipe (It’s currently in the April issue of Good HouseKeeping Magazine).  Get the recipe here.

Seswaa / Lekgotlwane (Pounded Meat) Cottage Pie

April 15, 2014 in Recipes

Cottage Pie

This dish is very simple, it’s for all my lazy cooks out there!  But don’t let its simplicity fool you, it delivers very well in taste.

It is one of those dishes one can prepare with Seswaa.  If the latter is  prepared ahead of time then the Cottage Pie takes little time to put together.    Hope you enjoy!  Get the recipe here

Give Away: Fair Cape Rooiboost

April 15, 2014 in Uncategorized


Remember I mentioned that I tried out the Fair Cape Rooiboost on this post?  Well, because I liked it so much, I would also like to give you an opportunity to try it out!  And since it’s Easter holidays this coming weekend consider it a gift from myself and Fair Cape dairies to you!

But let me tell you a bit about the product first:

Fair Cape Dairies, manufacturers of Fair Cape Eco Fresh™ Milk and dairy products launched the Rooiboost low fat drinking yoghurt shots in an effort to make a contribution to the fight against cancer.

Research studies have shown that drinking 6 cups of rooibos tea a day increases the body’s natural anti-oxidant, called glutathione, by 60 – 80% and thus helps the body to fight off cancer.  However, drinking 6 cups of tea a day requires discipline and dedication.  Therefore, Fair Cape developed Rooiboost which has 6 cups worth of Rooibos in one 100ml shot!

Studies have also shown that the daily intake of Rooiboost can help to decrease cholesterol, protect the liver, maintain healthy teeth and bones as well as support healthy skin and ease numerous skin diseases.

Rooiboost is suitable for diabetics and can be purchased at Shoprite, Spar and Checkers convenience shopping stores.

Give Away:

Four readers stand a chance to each with a packet of Fair Cape Dairies Rooiboost.   Each packet has 4 x 100ml Rooiboost shots and there are three ways to enjoy them:

1.  Drink it,

2.  Add it into a smoothie, OR

3.  Pour it over your fruit salad.

Here’s what you need to do in order to stand a chance to win: Enter here.


Something New: MWEB’s Dinnercam

April 11, 2014 in Uncategorized

Dinnercam machine

Something new, interesting and fun for my Cape Town peeps! …..

Ever notice how the dining culture is evolving as technology advances?  Nowadays, we take images of our food before we even sample it.  We then share the photos with our friends on social media chanels such facebook, twitter and instagram.

I remember not long ago, there was an article in the Daily Mail about people slamming Martha Stewart for posting “disgusting” food images on social media.  Her followers were really not amused with the pictures she posted.  I’m sure you’ve also come across some “not so appetizing pictures” on your timeline.  Well, in Martha’s defense,  taking food pictures at night can be tricky even with a descent camera and that’s the truth.  Continue reading and check out the video here

Trying out Dinnercam

Cookbook Review: Easy Cooking from Nina’s Kitchen by Nina Timm

April 10, 2014 in Cookbook Review

Nina Timm English

“Constantly taste your food.  I know this goes against the advice of every diet guru, but if you don’t know what your food tastes like, how can you expect your guests to enjoy it?”

It gives me such a great pleasure to share my feelings, experience and opinions on the book Easy Cooking from Nina’s Kitchen by by of my dear food bloggers, Nina Timm.  Having missed the launch of the cookbook, I had to go to her house and get my own signed copy.

Well, the lovely thing about bloggers putting out cookbooks is that when you go through their books it is like reading an autobiography or a hard copy version of their blogs.  Emotions are evoked.  You find yourself smiling, laughing, teary and immediately you want to leave a comment or send an email.  In this case I picked up my phone, drafted an sms to Nina but then again I thought “hey, just put all of that in a blog post?”  So here I am……

Nina Timm is a food blogger, recipe columnist, food stylist, a mother, wife, friend….

This is a little paragraph from her intro and it lets the reader in on her personality and what to expect in the book.

“I don’t think my food stories are unique – there are many people who grew up in the same environment – but I’m happy to share them because on my travels through our beautiful country I’ve often met women who feel inferior and intimidated by modern food fads and new trends.  Believe me, nothing, and I mean NOTHING, on Earth can be greater, better and more acceptable than food made with love.  If you can open your heart so that people can see your love for them and for the gift of food, they will return to your table again and again…..guaranteed.  After all, the short cut to people’s hearts is made of love! Continue Reading….




Ultimate Braai Master Season 3: Meet the Teams

April 9, 2014 in Cooking Shows

Team Kaiings and Afval - Gauteng

Team Kaiings and Afval – Gauteng

Woohoooo!  Here they are!   The 15 teams that have made the third season of the cooking show, Ultimate Braai Master!  It is exciting to see different provinces being represented!  Here is what the host, Justin Bonello, has to say about the representation of different provinces….

“Last year 60% of our participating teams came from the Western Cape, with the remainder representing the Gauteng Province. This year we have a strong talent pool with 27% of teams hailing from KwaZulu Natal, 33% from Gauteng and the Western Cape respectively and one team flying the flag for the Eastern Cape! Similarly, while there were only two all-girl teams up against seven all-guy teams last year, this year we’re fortunate to have four strong all-women teams, together with four mixed-couple teams chasing the Ultimate Braai Master title and prize pot.”

The guys that have made the season have worked very had to be on the show!  I witnessed the efforts of the teams that auditioned in Cape Town and I must say I take my hat off to everyone that has auditioned.  Keep polishing your braaing and cooking skills then try again next year!  The experience these guys get from being part of the show is worth it and obviously those prizes as well.  Continue Reading…..



Seven Ways with Seswaa / Lekgotwane (Pounded Meat)

April 7, 2014 in Recipes


One thing about the indigenous cooking heritage is that, there is a limitation to cooking methods and dishes that are prepared.  Boiling, stewing, baking and frying have been the most prominent methods used.

With people and way of life evolving, couple that with exposure to different forms of cuisines around the world.  One would say, cool, let us take the dishes that have been cooked and consumed by the people before our time and just infuse them with dishes from a different culture.  Play around with different ingredients, introduce those ingredients to the “indigenous dishes” that we are used to.

The thing is, we are so reluctant to make those changes and I feel like we can introduce those changes without losing the core identity of our dishes.  Let me give you a few examples:

Scenario 1:

I was doing my second year at varsity, came time for school holidays and I went home to the Eastern Cape to visit my family.  I was so excited about my newly found cooking skills and methods. I wanted spoil my family and also show them what I could do.  In an essence, I wanted to give them a gourmet restaurant experience at home.  I made a quiche, there was a lasagna (If my memory serves me right).  My aunt just looked at the food and she went to the kitchen and she started cooking pap and she chopped her veggies.  My mom and sisters on the other hand, enjoyed the food, however “nice” it was, the consensus was that, the food I had prepared was not filling.  So, they all joined in when my aunt finished cooking.

Obviously I was disappointed, but that situation made me realize that, you do not mess with someone’s food.  Give people what they are used to, and just introduce a new ingredient or cooking method.  But keep to what people are familiar with.  Continue Reading and Get the Recipe….

Dairy Farm and Bottling Plant Tour at Fair Cape Dairies

March 31, 2014 in Out & About

Feeding 5

Earlier this year I tried out the Fair Cape RooiBoost, it was one of the sponsored items in the Food Blogger Indaba 2014goodie bags.  It is no secret that I love Rooibos and all its nutritional benefits.  Plus, the fact that it is a South African original makes me proud of it, therefore it was easy to be excited about the product, RooiBoost.   This evoked my interest and I wanted to know more about the company manufacturing it, their full range of products as well as their story.  And this is how the dairy farm tour came about.

Feeding 1

Luckily, Fair Cape is one of those food manufacturing companies giving an opportunity to the consumers to experience how the product comes about.   They welcome the public to visit their farm and milking palour based in the Durbanville area.

As you may know, I grew up on a farm and have watched my uncles and cousins milk cows at sunrise on numerous occasions.  This is how it happened; one needed a small wooden chair, grease (for the cows’s teats), an enamel bucket (we call it, i-emele), and hope that the cow won’t kick while being milked (they kicked often causing spillages and injuries).  After milking, the cows would be taken out of the kraal to the bushes where they fed and wondered about.  Later in the evening, the boys would get them back into the kraal where they would spend the night and be milked again the next morning.   The cow dung (Ubulongwe) was recycled as it was used at home by applying it on the mud floor (we call that Ukusinda).  Believe me it smelled good and the floor would look green and fresh.  Continue and Check out the video…..

Milking 1

Video: Marula Fruit: Uses and Benefits

March 27, 2014 in Uncategorized


At the launch of Amarula Gold, I got to experience Marula fruit for the first time.  Imagine that, Marula fruit is an original produce of the African soil and most of us never get to experience how it feels to the touch, taste or even smell.  Well, I anticipated the opportunity so much that when the fruit was right in front of me I got a sense of smell and took some home to taste later.

Andie, beat me to it, she ate up all the three Marula fruit that I had with me and for that I asked her to describe it for this post, and this is what she had to say:

“The outer surface is tough and kind of difficult to peel off, it tasted a bit sour with a touch of sweetness.  It is a juicy fruit and I could taste the flavour synonymous with Amarula Cream Liquor even though it was subtle.  The texture is somewhat similar to that of a Litchi and the overall taste is more like that of sour grapes.”

Continue reading and watch the video here….

Cooking Vintage Style: Wasgoedbondeltjies Recipe

March 23, 2014 in Recipes


There was a time when I would go to a second hand book store in Parklands, the cookbook section was my spot.  I would sit there for about an hour just going through books and end up buying at least two.  It was my monthly ritual.  This was before I started blogging.

I have a thing for second hand cookbooks, the smell and you find some have hand writings with conversions.  I would always ask myself “what if they belonged to a dead person?”.  I’m sure some of them belong to dead people.  But anyways, someone has to continue using the book….

Pic 2If you look at the cookbooks out today, they are just a repetition or an upgrade of what was documented the vintage books.  The only difference is the styling and introduction of new ingredients or even a different method of preparing the recipe.   For this reason, I have the utmost respect for authors like Sanie Smit, S.J.A de Villiers, Prue Leith, Julia Child etc.  They did the ground work for us.   Cookbooks are perfect for when you want to know how to prepare certain dishes.  They can be a great tool to learn new methods and also introduce one to new ingredients and different cuisines.  Continue Reading and get the recipe…

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