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Chocolate, Cranberry adn Orange Dipotchefstrooms (Township Scones)

June 4, 2013 in Recipes

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I love these township scones and when I love a dish or food item I’ll come up with different variations.  Every time I consume a food I like the product developer in me goes like “I wonder how it would taste like with this or that”…….

If I was a musician we would call this a remix of the original recipe, how about that?  Anyways, on this instance, I worked on a recipe with Blueberries then wondered how they would taste like with cocoa powder and some cranberries.  I love dried cranberries.  Yes, they are not cheap but they are one of my favourite snack items.

I prepared them and I felt like they were okay but I felt like something was missing.  That is where the orange rind came in.  The first person who got to try these was Sarah Hesselman, I baked some for her and gave them to her at the day of our filming.  She ate the first one, immediately after that she opened the container and took the second one.  Judging from that I knew they were delicious and she also gave a thumbs up!  You’ve got to respect your seniors hey, they know their food.  After Sarah’s approval, I started baking them for some of my friends.  Let me tell you something, I always test my recipes twice and sometimes three times.  This recipe, *sigh* I tested it so many times.  I have lost count.  Continue reading and get the recipe here……

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Amadumbe (Madumbis) and Rosemary Scones

June 3, 2013 in Recipes

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It is so cold as I’m writing this post, sitting on my bedding with laptop.  My fingers are freezing and I don’t know what happened to my gloves. I keep on thinking I need to go buy a gas heater tomorrow….at least that keeps me going….

Besides being wrapped up with blankets, I keep going to the kitchen to refill my cup of tea.  I’m up to my third scone….My bad!  Please don’t judge me I can’t help it they are so delicious and fluffly…

For this month’s Sasko recipes, I’ll be posting a savoury and a sweet recipe just like I did last month.  For a savoury recipe, I baked Amadumbe (madumbis) and Rosemary Scones, I’ve been promoting Amadumbe a lot lately, both on the blog anin my Cape Times column.  Amadumbe are actually a good tasting vegetable and they are nutrient dense.  At the moment they are in season and its best to take advantage of that while we can.

Have you ever baked savoury scones before?  It was my first time working on a savoury scone recipe.  The recipe uses the small madumbis.  They are slimy and the colour tends to become slightly greying after cooking and peeling.  I was worried about how the scones were going to turn out, especially the texture and appearance.  Continue reading and get the recipe here…….

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Cooking with Matemba (Zimbabwean Small Dried Fish)

May 24, 2013 in Recipes

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The lady that always does my braids, Sarah, she would encourage me to try out the food from her hometownZimbabwe.  I asked her to bring me some Matembas and she did…..

Matemba are very small dried fish from Lake Kariba in Zimbabwe.  They are a good and a reasonably priced source of protein.  Zimbabweans serve them with Sadza (pap) and veggies.   One needs to soak the fish in warm water before cooking to remove some of the salt.  Some suggest soaking it twice.  If soaked in boiling water the fish becomes mushy. 

After soaking, Matemba are usually cooked with an onion and tomato.  Some people add peanut butter and call this dish Matemba ane Dovi.  Another way of preparing them is by coating them with flour and then fry them.  The coated and fried Matemba are served as snack.  Continue reading….

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Cooking Latkes with the YouTube Sensation: Sarah Hesselman

May 24, 2013 in Recipes

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On my first meeting with Lisa prior to the filming of the show, she spoke about her second mom and played a YouTube video of Sarah Hesselman preparing Gelifte Fish…

She didn’t know she was being filmed as Lisa was using the camera on her Macbook laptop.  The video has over 10 000 hits!  It’s hilarious! Go Sarah! 

Sarah is Khoi San but she is a master of South African Jewish food.  She started working for Lisa’s family when she was 19 years old and she never left.   She is practically a member of the family.   She is opinionated and not shy to speak her mind.  Another thing that makes her cooking interesting is that she doesnt’ take herself to seriously, she knows her recipes from the top of her head and One of the things she was saying during the time we cooked together is “the children today dont know how to cook, they don’t cook like the old days”  LOL!  Continue Reading….

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Creamy Amadumbe and Basil Pesto Mash

May 2, 2013 in Recipes

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Amadumbe, brown hairy potatoes also known as Taro potato originating from South East Asia and India…..

I got to cook them for the first time (I grew up in theEastern Cape and we don’t have Amadumbe there).  My friends from Mpumalanga and KZN are forever raving about Amadumbe and all the noise they have been making got me curious enough to look for them but I was always told they were not in season.

I happened to see a street vendor selling them in Joburg last month and she explained how to they are prepared.   A colleague of mine from Mpumalanga cooks them in their skin, peels them off and eats them like that without adding salt.   I’ve tried eating them like that but hey…different strokes for different folks!  Besides, it doesn’t hurt to play around with a little bit of this and a little bit of that.  Continue reading…..

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Chakalaka Chicken Evuzisa Izinkcwe (Mouth-Watering)

May 1, 2013 in Recipes

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I have to give props when they are due, the first time I prepared this recipe was one of those days you get back from work and don’t feel like cooking but you are hungry and you’ve got to eat….

For me chicken is one of the easiest items to prepare.  I had (still have) a cupboard full ofRhodescanned items which I got as one of the prizes from Dinner Divas.  So, I thought, Chicken + opening a can = Brilliant Idea! I placed the chicken on a baking dish without adding any seasoning to it, I poured a can of Rhodes Mexican Style Tomato, Onions & Green Pepper relish over the chicken and cooked it in the oven.  The end results were seriously amazing.  

However, the foodie in me also likes preparing recipes from scratch hence the recipe below, but hey if you feel like a quick meal do not feel like chopping feel free to just open a can.  Continue reading…..

 

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What’s For Dinner Moroccan Beef and Date Tagine

April 5, 2013 in Recipes

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I got myself few goodies at the Eatout Foodnetwork Awards including several packets of the Knorr Stock Pots.  Luckily, they were given away freely with recipes to try out including the Moroccan Beef and Date Tagine recipe. 

I’ve owned a tagine for two years now and never actually used it.  So when I saw this recipe I thought here’s an excuse.  Luckily, I happened to have all the ingredients used in the recipe.  The chilly weather is upon us a

One thing, the recipe was easy to prepare and I got to relax and do other things while it was simmering away.  The aroma coming from the kitchen was enticing.  It reminds me in the rural areas, when you are cooking and the food smells amazing the neighbours would come and “ask for salt” or just say “hi”.  I served the dish with rice.  The end results were delicious and my kids (brother and nephew) loved it! I also love that the recipe doesn’t have salt and from the taste it is not necessary.  Get the recipe….

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Chicken Hearts, Carrots and Mushroom Stir-Fry

April 4, 2013 in Recipes

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Early this morning as I was on my way to the Expresso studios to present this recipe then BOOM! Out of nowhere, another car comes to my lane hitting my car on the passenger side. 

Anyways, I didn’t get to the studio as we had to wait for the traffic officers and take statements…..

Back to the dish….

Today is International Carrot Day and I was asked to prepare a recipe using carrots.  I came up with the stir fry recipe below.  Carrots are a good source of the antioxidants, good for your eyesight, vitamin c, folic acid and many more….

Personally, I love snacking on baby carrots.  Those packets of ready to eat baby carrots were made for me.  If they are used in a recipe, I do not want them to lose that crunch. 

The recipe I’m presenting uses chicken hearts.  For some reason people struggle to get them.  I’ve received a handful of emails asking where to get them.  Even the guys at Expresso could not get them (I’m told they went to three different stores) therefore I had to go buy them myself.  The one place tat sells chicken hearts in Cape Town is the Gugulethu Spar.  I travel to Gugs whenever I’m looking for items such as chicken hearts….Continue reading and get the recipe here……

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Chicken, Sausage and Potato Tray Bake By Drizzle and Dip

April 3, 2013 in Recipes, Uncategorized

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I have my two boys (my brother and nephew) visiting for the school holidays….all the way from theEastern Cape.  Now my challenge is to cook them delicious meals everyday as they are at home all by themselves during the day.  Both of them have a huge appetite.

Having them helps because I have not one but two more that willing guinea pigs to try out my dishes.  So, with them around I remembered Sam Linsell’s cookbook, Drizzle and Dip which I got as one of the prizes from Dinner Divas.  I’ve already tried the pan-fried calamari recipe from the cookbook so I wanted to try out something else, preferably something meaty.  We are a family of meat lovers!

Don’t know about you but I don’t like the idea of going shopping everytime I want to try out a new recipe.  So I looked for a recipe that requires ingredients I already had in my fridge and cupboard.  I looked at the ingredient list for the Chicken, Sausage & PotatoTray Bake recipe and compared to the items I had at home……

Olive oil√ chicken √ pork sausage √ chicken stock √ thyme √ dry white wine √ potatoes √ marmalade (its not “fresh-cut” marmalade as described in the recipe but marmalade is marmalade, therefore..)√

All was needed was to just follow the recipe and prepare the dish.  Continue reading and get the recipe….

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Product Review: Maize in a Minute and a Brownie Recipe

March 8, 2013 in Product Reviews, Recipes

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The ladies working at Bowmans Ingredients’ New Product Development team (they are in my Food Technologist/ Scientist Clique) gave me a sample of Maize in a Minute last year already……

 I took the sample home and read the labelling.  According to the instructions on the label, one can prepare breakfast porridge, stiff porridge (stywe pap) and phutu pap (umphokoqo).  After reading it I was thinking “Ok, how can you just add boiling water and then you have umphokoqo?  That means there is no aroma, no ntshela mos!”  I just looked at it as a lazy product and never bothered to try it out. 

They gave me the product again early this year with some recipes to try out (including the brownie recipe I’m sharing below).  I thought, oh well let me give it a try. 

I followed the methods for each type of pap and they all came out as promised.  It is a good concept for people that do not want to spend time stirring pots especially after a hard day’s work.  I reckon it comes in handy for camping purposes as well.  Personally, I’m a farm girl.  I prefer making my own pap from scratch.  However, I tried the Maize in a Minute on a brownie recipe from Ouma Hofmeyer’s blog.  The brownies that came out are divine and they melt in your mouth.   The maize gives them a somewhat chewy texture.  I kinda like it.  Get recipe here…..

 

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