My Easy Cooking

Lamb shanks which is the lower end of the leg is packed with flavor and will cook to a meltingly tender fall-off-the-bone state after some long slow cooking. Although lamb shanks have become quite an expensive cut of meat, it still yields generous portions which still makes it an affordable meat option.

The man, or shall I say sailor behind today’s recipes is none other than the Hungry Sailor Johan Zietsman from the blog Ziet’s Ramblings. I first saw Johan rambling on on Food 24 and thought, what a life. Here is a man that sails, travels and cooks for a living and I had a serious attack of jealousy.

Johan says that this stew can work with beef, even venison, but because venison is dry, go half-half with lamb.

Ziet’s Lamb Shanks

Tomorrow morning just after the 9 o’clock news, I will be  back in my seat at RSG studios, chatting to Johan about his travels and this delicious recipe. Get ready to be amazed! I will also in weeks to come take you into the kitchens of other bloggers, chefs and interesting South Africans this year. So buckle up, it is going to be an awesome ride. Tune in 100-104FM or listen online here!

Rice Pudding was the first thing that jumped to mind when I looked out the window this morning, only to be greeted by a classic Cape Town winter morning.

Rice Pudding, even though our college hostel kitchen staff tried to ruin it with blotches of smooth apricot jam, always brought comfort and warmth, maybe it was just to me or because my mom was not around during the week. Nevertheless we all grew up with some kind of rice pudding, whether it was made with milk or cream or both, one thing is for sure, it is a classic winter dessert. Did my mom know about Arborio rice and stuff like that, heck no! We felt rich with tins of Nestle Ideal Milk and Nestle Condensed milk in our cupboard, just two of the iconic brands we’ve learned to know and love over the years.

Every now and then a debate flares up on social media and the loves/hate relationships people have with Marmite are as ridiculous as the idea of eating Marmite on soft mieliepap or adding a sweet/salty touch to a sponge cake with melted butter and Marmite. I wonder how many suitcase that go through customs at “Departures” are loaded with Peck’s Anchovette, Mrs Ball’s Chutney, All Gold Tomato Sauce to mention but a few.! Why? The answer is simple, these iconic brands brought a sense of belonging, a sense of family and togetherness and a sense of wholesome goodness. I hope these brands are still here for many years to come, because my sons needs to know the joys of drinking condensed milk straight from the can and I still need to teach Chloe the finer art of making a toasted sandwich with cheese and Marmite…….

Another iconic brand that has been with us for many, many years is Spekko Rice.  Spekko Rice comes in 6 variants, to cater for all cuisines possible. Spekko was my choice of rice for this lovely old fashioned rice pudding.

Rice Pudding with Green Figs

 Tomorrow morning just after the 9 o’clock news, I will be  back in my seat at RSG studios, making rice pudding and chatting about our iconic brands.. Get ready to be amazed! I will also in weeks to come take you into the kitchens of other bloggers, chefs and interesting South Africans this year. So buckle up, it is going to be an awesome ride. Tune in 100-104FM or listen online here!

This weekend I will be cooking at the Woolworths Real Food Theatre on Saturday night at 6pm, the Philips stand as well as the Searle Trading store to do Tafelpraatjies on Sunday night \t 5 pm. Please book and come and join in the cooking fun! Check out the programme here and book here!

I love playing fairy, I loved it as  child and I love it even more now….. ok ,please remove the image from your mind ind of a small, skinny looking fairy with see through wings…..that I am not! However I love arriving at a friend’s doorstep with a freshly baked bread….or supper or taking 2 plates of food to the aged people down the street…just because I can.. You should try it…….

Angelou said: ” I have found that among its other benefits, giving liberates the soul of the giver”.

I then heard there is an organization called ARK who actually empowers and encourages people to do just that….. today on RSG, just after 9, I will be talking about edible gifts and ARK…..do tune in.. In the meantime, here is an edible idea to tantalize your taste buds….

Poached Peaches and Honeyed Nougat

Please do not forget to send in those answers and recipes for the Ultimate Meatball Challenge, great prizes to be won!

This coming Saturday, I am cooking my behind off against the uber-talended Kristy Snell from Foodmonger and Jan Tripepe  in a Dinner Diva semi-final. Do join us for lots of fun…… SABC 2, 8.30 Saturday 8 December!

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