Monday, 20 October 2014

Week 1 #Banting




I started last week with this delish tikka Chicken and Gem Squash dish, and I haven’t cheated at all. I’m actually down in a week (not sure if this is real weight because I’ve been pee’ing way more than usual and not drinking that much more water). I don’t FEEL any different though. If anything, I’m more miserable dreaming about garlic bread and baguettes.


On the first day, I felt almost empty. I also realized how much I eat out of boredom / for the sake of it. I’d have a cup of Tea and immediately think of having a biscuit or a block of chocolate. When I realized I couldn’t, I was like, “ok, now what do I do with myself”

So post breakfast, I’d end up eating again at around 3 and I wouldn’t be hungry enough for dinner, meaning I effectively only eat 2 meals a day. I initially went by the book and found the quantities of butter and oil a bit excessive, so I was feeling heavy and nauseas. I’ve since toned it down.

For breakfast during the week, when I don’t want eggs, I have homemade nut granola with some double thick Greek yoghurt which is delish or Banting Bread with a bit of Kiri Medium Fat cream cheese. I’ve tried the smoothies but find them a bit too heavy.

So I’m almost 2 weeks in now and 2kg down, but I have been MISERABLE. It’s really really tough not eating carbs. The sugar I can deal with- as long as I don’t have biscuits or chocolate around me at home it’s fine. Carbs is much tougher, especially when I was so used to just having a quick slice of toast with peanut butter in the mornings. I had some banter with Serious Banters over Twitter and they said that if I’m planning to do this only for 2 months I shouldn’t bother starting, because I’ll end up reverting back to my sugar and carb addiction :/

If you’re stuck for a recipe or feel like something in particular, literally just google “low carb ___” (pizza base! cheesecake! biscuits!) and you will find that there is a low carb alternative for everything under the sun.



Thursday, 16 October 2014

Chinese Chicken Salad



4 tablespoons soy sauce
1/2 teaspoon olive Oil 
Salt and pepper
500g skinless, boneless chicken breasts
1/2 head cabbage, thinly shredded
1/4 head red cabbage, shredded 
1 Carrot Julienned into strips 
 1/2 a lettuce shredded into pieces 
1/2 cucumber, deserved and cut into chunks 
3 red onions, thinly sliced

Dressing 

2-3 Teaspoons Soya Sauce 
1-2 teaspoon Vinegar
Minced Garlic
Minced ginger 
1tsp brown sugar ( I used xylitol ) 
A little Olive oil 
Chillie Sauce (I use Nando garlic Sauce) 

Preheat oven to 350 degrees F.

Combine 1 tablespoon soy sauce and 1/2 teaspoon oil and brush onto chicken breasts sprinkle with salt and ground black pepper. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.

In a large bowl, combine cabbagered cabbage, carrot, cucumber, lettuce, Onion, feta and sliced chicken.

In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoon brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.


The Real Meal Revolution, The Banter about Banting.

Lately, there doesn’t seem to be a day that goes by that I don’t hear the word ‘banting’, or ‘Tim Noakes’. The high fat, low carb diet has become a veritable craze in South Africa. Everyone is doing it or knows someone who is doing it, and they’re all wanting to talk about it.
So why has this particular diet caught on in such a big way? After all, there are many diets out there – Paleo, 5:2, Atkins – and almost all of them work with some degree of success if done properly. Is everyone excited about this particular diet because you get to eat all the fatty foods that diets tend to ban –  cheese, butter, fatty meats, and cream? It’s like everyone is saying  ‘eat butter and lose weight? Oh yeah, that’s a diet I can get behind!’
The downside , of course, being that you can’t put that butter and cheese on anything – no bread, pasta, potatoes, rice, porridge, breakfast cereals or sugars of any kind is allowed on this low carb diet.
I’ve heard tales of obese and diabetic people losing huge amounts of weight and miraculously in a matter of months with banting. On the other hand I’ve also heard of people who, even after suffering through the drudgery of cauliflower bread for months, hardly lose any weight at all. 
It’s like I know exactly what I need to do, but actually doing it is another story.  So I surprised myself when I decided to try out this diet. It’s not really a diet, more a way of life that you’re encouraged to adopt. Noakes’ belief is that we’ve been conditioned to believe that fat is bad for us, when actually it isn’t. Fats are good, it’s carbs and refined sugar that cause damage. He’s done tests and research and I don’t want to get into all the technical stuff because it’s like religion- everyone has an opinion and who knows who is right?
If you’re keen to know more about the science behind the eating plan, buy the book (it is really hard to get so the ebook may be better) and have a read.

I’m hoping that 2 months without carbs or sugar will at least help to curb my cravings. I am the girl who clears out the bread basket before starters even arrive. That girl who can easily have 2 pieces of cake for dinner. Who reaches for the bag to have 1 Chuckle and before I know it the entire bag is finished. My self control is lacking- it would be great if I could not WANT to eat this stuff.
So my mom bought the book. I spent some time reading through the recipes, which all looked delish. Parmesan crusted chicken breasts, blueberry and ricotta hot cakes, chocolate milkshake… It honestly didn’t seem too bad. I’m so over diet food- salads and fat free everything sucks. 
It took us some time to organize everything We needed. No carbs means no flour, potatoes, bread. No sugar means very little fruit, and obviously nothing like cake or biscuits. So what was I actually going to eat!?
We stocked up on coconut flour, almond flour, coconut oil, extra virgin olive oil, plus a crap load of nuts and seeds, mostly from The Nut Lady. Man, the initial outlay was expensive. The book gives you carb free alternatives for bread (made using flax seeds), rice (using cauliflower) plus wraps (also with cauliflower) 
For breakfast,you’re encouraged to have eggs and Processed Meats. it’s weird for me not to have toast with my eggs, so I made the carb free bread which was gross (it’s made of milled flax seeds- go figure). I then started having 2 eggs with mushrooms on the side, and I wouldn’t even think about food again until 2 or 3pm which was SO weird. Food is such a focus for me, I’m always thinking about the next meal, and it something I look forward to. But hey, if my dad can do this diet so can I. 
I’ve been spending a lot more time in the kitchen (my fav place), but I’m interested to see how I feel after these 2 months, and if eating all this butter will really make me lose weight. The key for me lies in planning. If I know what I’m going to eat and have the ingredients to make it, I’m likely not to cheat. Today, I made a banting cheesecake which actually tasted pretty good, surprisingly, as I’ve found that when trying to replicate non-banting food I usually end up with a sorry excuse for whatever I was trying to make. 
I know lots of people out there have made this a way of life. But, for me, food is so much more than just nourishment. It’s a way to explore the boundaries of your senses, a means of celebration, a comfort, a daily expression of happiness. A way to connect with people. And I’m not sure if all of that is possible without carbs and sugar. I don’t know if I want it to be. So this will remain purely an experiment.
Have any of you guys tried Banting? I’d love to know your views! I’ll keep you posted as things develop… 






Saturday, 11 October 2014

Mediterranean Manchurian




2 pieces chicken fillet, cut in strips 
2 tblspn a corn flour 
2 tblspn sugar 
1 tsp salt 
2 eggs 
1/4 cup water 
1 tblspns plain flour 
1/4 tsp yellow food color 

Marinate chicken with above ingredients and fry in shallow oil until golden brown, set aside 

Sauce 

1/3 cup oil 
1 tblspn fresh garlic ( sliced thinly ) 
2 tsp garlic ( semi ground ) 
1/2 tsp red chillie flakes 
2 cups chillie sauce ( I used 1 cup osmans chillie sauce and 1 cup sandwich man sauce ) 
1 tblspn tomato sauce 
2 vegetable stock cubed ( crush into sauce ) 
1 tsp soya sauce 
Cashews 

Heat oil in pan, add the ginger and garlic and let sizzle for a few minutes. 
Add the chillie flakes and cool for a few seconds. 
Switch off heat add sauces, soya and vegetable stock cubes. 
Add fried chicken and place back on stove - let summer for a bit. 
Add 1 cup water to the sauce and let cool for 10 mins on low heat 
Once chicken is completely cooked and sauce immersed, switch of stove - add a few green pepper slices and close pot. 
Fry some cashews in oil and sprinkle over chicken and serve. 


ICE CREAM SANDWICHES!


This is the easiest way to turn 3 ingredients into a great summer dessert that everyone – the young and not-so-young – will love!  My favorite turned out to be chocolate chip cookies filled with vanilla ice cream with the edges rolled in toffee bits.  Make these early and store them in the freezer- no one will know you didn’t break a sweat making dessert! 


1 pint vanilla chip  ice cream
8 chocolate chip cookies,
½ cup English Toffee Bits 


Leave the ice cream at room temperature for about 15 minutes, until it’s soft enough to scoop but not melted. Place 4 cookies, flat side up, on a cutting board and, using a 2½-inch standard ice cream scoop, put one rounded scoop of ice cream on each cookie. Place 4 more cookies on top, pressing lightly until the ice cream is at the edge of the cookies. Put the toffee bits in a shallow bowl and working quickly, roll the edge of the sandwiches in the toffee bits, using your hand to fill in the spaces. Place the sandwiches immediately in the freezer and freeze them until they’re firm. Wrap well and keep frozen until ready to serve





Wednesday, 1 October 2014

Nando strips and Rice

Nando's Chicken Strips n Rice 

Stir Fry Rice 

1 large onion. 
1/2 green pepper,
1 carrot Cut in julliene strips and stir fry in ghee, 
1tsp aromat, 
1tsp lemon pepper, 
1/2 tsp crushed red chillies, 
2 tsp spice for rice, green masala and 1/4 tsp tumeric. 



Add 2 cups boiling water. Now add 1 cup tastic rice and cook till done.          


Chicken Strips 

1/2kg chicken and marinate in 
1 tsp salt ,
1/2tsp black pepper, 
1tsp crushed red chillies,
1 tsp chilli pwd,lemon pepper, 
garlic flakes, 
1Tblsp lemon juice , 
3 Tblsp nandos garlic sauce ,
3 Tblsp nandos extra hot sauce. 
Cook chicken in butter till done 30 mins.


Now make another sauce with 3tblspn nandos wild herb and 3 Tblsp nandos extra hot sauce, 1/2 tub fresh cream & butter. Boil this sauce, add chopped dhania. Arrange rice on a plattter with chicken around it. Pour sauce over. Enjoy. 


Wednesday, 24 September 2014

Hello Summer!!!

SUMMER LUNCH!

One of my favorite summer desserts also happens to be one of the easiest!  To me, there’s nothing simpler and more delicious- Mexican Pineapples



1 Pineapple Cubed 

Salt to taste 

Chillie powder 

1 cup Water 

2-4 tblspn Sugar


In a small pot, place the water and sugar to boil in medium heat- make a sugar syrup. Let cool. 

Meanwhile, spice the pineapples with the salt and chillie powder and leave aside. 

Once the syrup is cooled pour over the pineapples and serve.. 

Enjoy 


Summer Roast Chicken: MAKE IT AHEAD! 

This week's Lunch for The Family is Roast Chicken, I hope you'll love this twist on a classic! 


Roast Chicken


Chillie powder 

Salt

Pinch of Turmeric 

Lemon pepper 

Peri-Peri oil 

Garlic Crushed 

Green masala 

Thyme 

Lemon juice 


Marinate Chicken ahead- place in a roast tray and leave aside cut pieces of butter over and roast in a pre heated oven. 


Once chicken is done, add more butter and lemon over and serve with chips/wedges or Savory Rice. 


Birthday Cupcakes... 


This time of year always reminds me of the wonderful homemade  treats everyone would bring to school to share with the class on their birthdays. My favorite combo was (and still is!) Chocate Cupcakes with Peanut Butter Icing – topped with chopped Reese’s peanut butter cups.  You can tell yourself you’re making these for the kids, but we know the truth!!



Chocolate Cupcakes 

12 tablespoons (1 ½ sticks) unsalted butter, at room temperature 
2/3 cup granulated sugar 
2/3 cup light brown sugar, packed 
2 extra-large eggs at room temperature 
2 teaspoons pure vanilla extract 
1 cup buttermilk, shaken, at room temperature 
½ cup sour cream, at room temperature 
2 tablespoons brewed coffee 
1 ¾ cups all-purpose flour 
1 cup good cocoa powder 
1 ½ teaspoons baking soda 
½ teaspoon kosher salt 
Miniature Reese's Peanut Butter Cups, to decorate (optional) 

Preheat the oven to 350 degrees. Line cupcake pans with paper liners. 

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and two sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it’s completely blended. 

Divide the batter among the cupcake pans (one rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting. 

Frost each cupcake with peanut butter icing and sprinkle with diced Miniature Reese's Peanut Butter Cups, if desired. 



Faai's Peanut Butter Icing 

1 cup confectioners’ sugar 
1 cup creamy peanut butter 
5 tablespoons unsalted butter, at room temperature 
¾ teaspoon pure vanilla extract 
¼ teaspoon kosher salt 
1/3 cup heavy cream

Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.



Monday, 22 September 2014

Sweet Sweet Potatoes


1 packet sweet potatoes
1/4 Cup Butter
2-3 Cups Sugar
3 cups Water
Cinnamon Sticks 
Elachi 
Saffron 

Slice sweet potatoes into rings (leave peel on). In non stick pot put sweet potatoes with cinnamon sticks, whole elachi, saffron or saffron essence. 


Add butter, 2 cups sugar and 3 cups of water. Let everything cook together on low until soft and water burns out. Don't turn the sweet potatoe it will break. Once done taste for sweetness if you want it more sweeter add more sugar.



Recipe Credit: Shameela 

Tuesday, 16 September 2014

Fish Curry



2 Packets Kingklip
Place fish in a dish with a little water, salt and Vinegar. Place fish into a siff 
To drain water. 

Marinate fish in the following a few hours before. 
5 tblspn Lasan Masala
2 tsp salt 
2 tsp chillie powder 
1 tsp crush jeera 
Lemon Juice 
Little oil 

Fry fish in a little oil and leave aside. 

Chutney

5-6 Tomatoes 
Lasan Masala 
Crush jeera
Curry leaves
Green Chillies ( slit in half )
Whole jeera
Methi seeds 
Mustard seeds

Heat a little oil with curry leaves, green chillies whole jeera, methi seeds and mustard seeds. 
Add 2 full tsp lasan masala, 1 tsp salt, 1 tsp chillie Powder, 1/2 tsp crush jeera. 
Braise them add 5-6 cutt tomatoes. 
Add fried fish to chutney with a little lemon juice and dhania. 

Saturday, 13 September 2014

Portuguese Steak

1/2 kg Steak 
1 tsp Salt 
1/2 tsp Pepper 
1tsp Ginger Garlic 
1 tsp Ground green masala
1 tsp Crush Chillie 
1/4 tsp Mustard Powder 
Vinegar 
Worcester Sauce 
2 tblsp cream of mushroom soup
1 tin mushrooms ( Denny ) 
Green & Red Peppers 
Pickle Onions

Heat Some butter and Olive Oil in a pot. 
Add ginger garlic & ground green masala 
Let Braise. 
Add steaks, cook till almost done. 
Add mushrooms- and 2 tblspn cream of mushroom soup. 
When steaks start boiling add pickle onions, peppers. 
Cool till done. 
Lastly Add 1/2 cup fresh cream. 


* Cousins Recipe 

Something From the Middle East

Mediterranean Manchurian 


2 pieces chicken fillet, cut in strips 
2 tblspn a corn flour 
2 tblspn sugar 
1 tsp salt 
2 eggs 
1/4 cup water 
1 tblspns plain flour 
1/4 tsp yellow food color 

Marinate chicken with above ingredients and fry in shallow oil until golden brown, set aside 

Sauce 
1/3 cup oil 
1 tblspn fresh garlic ( sliced thinly ) 
2 tsp garlic ( semi ground ) 
1/2 tsp red chillie flakes 
2 cups chillie sauce ( I used 1 cup osmans chillie sauce and 1 cup sandwich man sauce ) 
1 tblspn tomato sauce 
2 vegetable stock cubed ( crush into sauce ) 
1 tsp soya sauce 
Cashews 

Heat oil in pan, add the ginger and garlic and let sizzle for a few minutes. 
Add the chillie flakes and cool for a few seconds. 
Switch off heat add sauces, soya and vegetable stock cubes. 
Add fried chicken and place back on stove - let summer for a bit. 
Add 1 cup water to the sauce and let cool for 10 mins on low heat 
Once chicken is completely cooked and sauce immersed, switch of stove - add a few green pepper slices and close pot. 
Fry some cashews in oil and sprinkle over chicken and serve. 


Tuesday, 9 September 2014

ButtetNut Avo Salad



1/2 butternut peeled and cubed
1/2 a red onion finely slices
1 avo cubed
feta cheese cubed
fresh dhania (coriander) chopped

Dressing :
1/4 cup steers sweet chiilie sauce
2 teaspoon brown sugar
1 teaspoon fine red powder
1/2 tablespoon vinegar
1 teaspoon honey

Topping :
1/2 cup chopped peacan
2 tablespoon sesame seeds
2 tablespoon almond flakes
olive oil to fry nuts


Salt and oil cubed butternut, bake in moderate oven until cooked. 
Pour the dressing over cooked butternut 
and red onion ,fry nuts in olive oil until golden. add remaining salad ingredients before salad is served,toss salad lightly .
top with nut mixture

Tuesday, 26 August 2014

Dessert for your Skin!!

As some of you might know, I have a bit of a history with cake and beauty.
I’ve never been a total girl’s girl–you know but when I am, hooked on dresses, lip gloss, fancy skin cream and the like. Ive also always been obsessed with baked goods (what gave that away?).

Besides, us baking junkies cannot live on baked goods alone, right? We all love our skin and hair to feel nourished, youthful and glowing (you know, for those days we actually leave the kitchen). So let’s talk beauty, baby:

*As with anything that you’re applying to your skin, you’ll want to do a little patch test, before using all over your face or body, particularly if you have sensitive skin.



Aside from its divine taste and texture, honey is said to have countless health benefits and medicinal uses, a lot of which have to do with its anti-bacterial and antioxidant properties, among others. Honey seems to be a heal-all, including working as a treatment for cuts, wounds, sore throats, hangovers, energy-boosting and many more. But honey also boasts several beauty benefits. It is known for its soothing properties and for being a natural humectant (naturally attracts and retains moisture), so needless to say it’s a sweet addition to any beauty routine.

Here are some (of many) ways I like to use honey in my beauty routine:
Mixing a squeeze of honey with coconut oil or shea butter for a sweet-as-can-be body moisturizer.

Adding a few generous squeezes of honey (about 1/2 to 1 cup) to warm bath water for a luxurious bath (I have to admit, I do feel slightly Cleopatra-esque doing this, but I think we all need to feel that way whenever possible.) It feels incredibly silky and leaves the skin smooth as can be.

Squeezing a teaspoon of honey into your palm and mixing with my shampoo in the shower for taming my long locks.



So it’s true, sugar isn’t necessarily the most magical ingredient for the inside of our bodies–we know this. (Which is why we all keep our sugar intake to a minimum, right? Right. Ahem.) But, sugar is a fabulous beauty ingredient. It’s also helpful that it’s likely always in your cupboard, ready and waiting to beautify the baker (that’s you).

One of the main benefits of sugar (when used on the skin) is that it contains glycolic acid (Alpha hydroxy acid). Glycolic acid penetrates the skin easily, and is said to reduce wrinkles and remedy hyper-pigmentation (along with many other skin conditions). With its ability to “peel away” dead skin cells, it is a natural exfoliant, revealing the healthy, live cells beneath which gives our skin that vibrancy and glow we all yearn for. The sugar granules themselves are also an exfoliant and are a great way to bind other skin-saving oils (eg. olive oil) to create the ultimate natural skin product. (It’s also handy that sugar acts as a natural preservative, giving our homemade beauty products a longer shelf life.)

You can use any type of sugar in your beauty routine, but just note that the finer the sugar granule, the gentler the exfoliation. You can use it on its own, but I find it’s easier to combine with some olive oil, coconut oil or other beautifying base-oils, such as sweet almond oil or jojoba oil (these are found at health food shops or online).

From finest to most coarse, I use brown sugar, castor sugar (aka superfine sugar), granulated sugar, or raw sugar (aka turbinado sugar). You can, though, use any kind of sugar you may have or come across. Just remember that if you are using on your face, I would stick to brown sugar or caster sugar and apply in small, gentle circles before rinsing thoroughly. For your body, any of the sugars would work well– I use turbinado mixed with some lavender white sugar (and oils) for my body scrubs, and apply  (the sugar dissolves down the shower drain). I don’t, however, recommend using a sugar scrub in the tub–the granules tend to sink to the bottom and can aggravate your, um, parts. Let us stick to the sink or shower for our exfoliating adventures.




With their protein-richness and nutrients, it’s not a surprise that eggs can make a nourishing and natural beauty ingredient. 

Both egg whites and egg yolks can be used in at-home beauty care, both for nourishing facial and hair treatments. While I have to admit that I don’t feel particularly comfortable rubbing raw eggs on my face, but I have been known to smother my rather large, and potentially dry hair in whole eggs for a rich boost of moisture and shine.

There are many egg-based hair treatment recipes out there, but I like to keep it simple–break an egg (or in my land of big-hair, 2 eggs) into a bowl and whisk (scrambled eggs, anyone?). Get into the shower and work the mixture into dry hair from root to ends. Leave on for 10 minutes before rinsing with COOL water, not hot water, or you will end up with cooked eggy bits in your mane, and that’s never good. Once completely rinsed, shampoo and condition as usual.


COCONUT OIL

Let’s just call this the sweet-miracle ingredient. I keep a big jar of this stuff in my kitchen at all times–it’s readily available at grocery stores, health food stores.

The actual health benefits of coconut oil are seemingly endless: When used in cooking and baking, it has been scientifically linked to such things as weight loss, increased energy and lower blood cholesterol levels, just to name a few.

If that’s not enough of a reason to start buying it by the truckload, let’s talk about how it can make us even more dazzling. 

You can use coconut oil straight out of the jar as a nourishing and effective makeup remover, body moisturizer (it’s a bit greasy for a face moisturizer though), massage oil, deep hair treatment, hair-styling cream to ease frizz and add sheen, lip balm and more.

Here are just a few of the ways I love to use coconut oil in my beauty routine:

Placing a small amount of the oil on a cotton round to remove my eye makeup. I love how easily it takes off even the blackest of mascaras, and moisturizes that sensitive eye area all the while (just don’t get it in your eyes). 

Adding a scoop to homemade brown sugar body scrub (see below) used every few days in the shower. The coconut oil adds extra richness and leaves a gorgeous sheen (soap, albeit very necessary, is super-drying, so this is a fabulous skin-quench to apply after you use shower suds of any kind).

Using directly out of the jar post-shower as a full body moisturizer, rubbing it into nails as well for a cuticle treatment and nourishment (you can also try adding a bit of honey and rubbing together before massaging into skin–sweet decadence!).
Using as a once-per-week deep hair treatment by massaging into hair (starting a few inches below roots working through to ends), leaving on for 10 minutes and then applying shampoo, washing and rinsing in the shower (don’t rinse before adding shampoo, or it will remain greasy for days).
Applying to lips as a decadent lip balm, nails as a nail and cuticle balm and feet as a foot cream. (I also love using it on my dry hands, but because it does have a light greasiness to it, so you just want to be sure to really work it in.)





With large amounts of vitamin A, D, and, as well as vitamin E (a powerful antioxidant–antioxidants kill free radicals which cause our skin to show the signs of aging), olive oil is another miracle oil of sorts–its uses and benefits are seemingly endless, for both health and beauty. 

Here are some ways in which you can use olive oil in your beauty routine:

Using an olive-oil based sugar scrub in the shower (you can also include the coconut oil mentioned above, among other ingredients in this list.) for a decadent and nourishing skin treatment.
Applying all over body for a skin-sheen and hit of moisture.
Applying a few drops to a cotton round to removing makeup (and as with commercial makeup remover, you just don’t want to get it in your eyes).
Working into hands, feet, heels and elbows (or any other dry patches or areas of skin) for and instant treatment, either on its own or mixed with honey.
Filling a small dish with olive oil and soaking nails for a few moments to soften cuticles for a mini at-home manicure (soak for a few minutes and then gently push the cuticles down prior to painting your nails).
Adding a few tablespoons of olive oil to warm bath water for moisture and lighter layer of sheen.


COCOA BUTTER

Okay, so you may not already have this in your pantry, unless you’re making your own chocolate, but this makes for not only an amazing baking ingredient (try it–it’s awesome), but incredible asset to your natural beauty ingredient arsenal (you can buy it at health food stores). 

Cocoa butter is high in antioxidants and is extremely nourishing. Much like chocolate, the cocoa butter itself is solid at room temperature but begins to soften and melt with the warmth of your hands, so it makes an ideal massage bar and body butter–it’s creamy, rich, nourishing and velvety. It also has the most delightful-but-subtle chocolaty confection scent to it, naturally–pure decadence for your skin, lips and nails.

I can tell you that cocoa butter does have some amazing uses for natural beauty and care . . .

Here are some of the ways you can use cocoa butter in your beauty routine:

Use a chunk of raw cocoa butter as a massage bar, which in turn becomes an rich and nourishing moisturizer.
Apply to lips as a decadent (and yummy-smelling) lip balm.
Rub into nails for an effective nail treatment and natural shine.

Melt 1 part cocoa butter and 1 part coconut oil over a double boiler until melted, remove from heat and add a squeeze of honey and stir until combined. pour into a glass jar and let cool. Use on dry skin or all over body for a sweet and decadent body butter.




So it does seem a little strange to be using the same thing for our beautiful-ness as we do to deodorize our refrigerators and bake our cakes with, but it seems there are countless ways to tie this everyday ingredient into our skin and hair care routines (you’ll just want to keep the box of baking soda in the cupboard, in the fridge). And since you likely always have baking soda on hand, it just might be time to give it a few other cheap and cheerful purposes. Think purifying and clean. Super clean.

Here are some nifty ways you can work this clarifying ingredient into your beauty routine:

For a quick and super-affordable dry shampoo, use a clean, medium-sized make up brush dipped in baking soda (with excess tapped off) and blot along your oily roots. Leave on for about a minute and then shake hair with your hands to distribute and rid of any excess. The baking soda will absorb all of the grease and leave your hair feeling ready for (yet) another day.

Create an effective, natural face cleanser by mixing 3 parts baking soda to 1 part water, and apply to damp skin in a gentle, circular motion. Rinse well with lukewarm water and pat dry. This is gentle enough to use several days per week, particularly in the summer when our skin generates more oil.

Sprinkle some baking soda onto the regular amount of toothpaste on your brush, and brush your teeth as usual for a homemade tooth whitener.

So there we have it! There are so many more, but these are the ingredients I use the most in my beauty routine. And if you’re not the type of person who feels comfortable smothering and slathering kitchen cupboard ingredients on themselves, try looking for beauty products that contain one or some of these ingredients–I bet you’ll notice a difference.

And if you’re eager to get buffing, here’s the 5-minute brown sugar body scrub I make and use 3 times per week for a gorgeous, super-healthy glow:

Decadent Brown Sugar Body Scrub

2 cups turbinado (raw) sugar 
1 cup olive oil
1/2 cup coconut oil
1 tablespoon honey

In a wide-mouthed glass jar, add all of the ingredients and stir to combine. Keep lid on jar between uses.
Apply to body in a circular motion and rinse. Use up to three times per week.
Notes
In a pinch, you can use straight turbinado sugar and olive oil--it will still be a decadent exfoliation and nourishing treatment for your skin!

Do you have other ways in which you incorporate baking ingredients into your beauty routine? I’d love to hear about them!
See you soon with a baked good recipe!

Pan Seared Hake with Vegetable Coleslaw & broccoli

1 box Hake Fillet
Lemon Juice 
Zest of 1 lemon 
Butter 
Salt and Pepper 
1 cup flour 

Marinate fish on Lemon Juice and salt for and hour. Dip fish into egg and then into flour- heat a pan with a piece of butter and fry until golden brown. In the same pan melt some butter place cooked fish in pan Pour lemon juice over seared fish sprinkle with lemon zest and let sizzle for a few seconds. 

Sauce 

Lemon juice 
Butter 
Mayonaise 
Salt 
Pepper ( course ) 
Crush red chillie

Pour sauce over fish when serving.. 

Vegetable Coleslaw 

1/2 Purple Cabbage
1 white Cabbage 
4-5 carrots julienned 

Place Vegetables into a big bowl. 

Dressing. 
1-2 cup Mayonaise
1/4 cup Mustard 
2 tblspn Apple Cider Vinegar 
1 tsp salt 
1 tsp sugar 
1/2 tsp pepper

Whisk Above ingredients together and pour over vegetables- mix well to coat the vegetables. Serve Either Cold or Room temperature. 



* Broccoli is the Broccollini Recipe. 
* Hake recipe Adapted from my Cousin. 

Thursday, 21 August 2014

When Life Gives u Lemons.. Make LEMONADE..


2 cups sugar
1 cup hot water
2 cups fresh lemon juice
1 litre cold water
1 lemon, sliced 
Mint sprigs or maraschino cherries for garnish

In a 1 litre container, place sugar and hot water, and stir until sugar dissolves. Add lemon juice and cold water to render 1 litre. Stir until well mixed.
Pour lemonade over glasses of ice, squeeze slice of lemon on top of each, and garnish with a sprig of mint.
I add 1marciano cherry at the bottom of each glass to give it a pop of flavour and color.. 



Saturday, 16 August 2014

A little Bite of Magic



Macaroons

2 Egg White room temperature 
75g castor sugar 
100g Icing Sugar 
75g Almond powder 

Beat egg whites as peak forms add sugar a little at a time. 
Process almonds and icing sugar in a food processor to combine.
Fold almonds into whites, add color 
Pipe onto tray - let sit out for 15 mins before baking. 


Bake @ 150 degrees for 15-20 mins







Thursday, 14 August 2014

Toasted MellowShake

Are you one of those people who perfectly toasts their marshmallows to a golden brown?

How on earth do you do that!?  I don’t get it.  You must have the patience of a marshmallow saint.
I’m a burn-and-blow kind of girl.  Turn the marshmallow into a torch… blow it out… repeat.
The patience technique  baffles me. I had no idea that this whole Toasted Marshmallow Milkshake was a thing.  Amazing.  Spike Mendelsohn… that cute dude with the hat from Top Chef invented this thing.  Nice work Spike, High five.

Toasted Marshmallow Milkshake
adapted just slightly from Spike Mendelsohn’s recipe

8-10 large marshmallows
3 large scoops vanilla ice cream or a heaping 1-cup of vanilla ice cream
1/2 cup of milk
1/2 teaspoon vanilla extract

Place marshmallows on  skewer and toast until slightly charred over a gas flame.  If you don’t have skewers or a gas range, you can toast the marshmallows on a sheet tray in the broiler for 2 or 3 minutes.  Keep an eye on the marshmallows as they’re in the oven.  They’re liable to burst into marshmallow flames pretty quick.  Place on a plate to cool slightly.

In a blender mix together ice cream, milk, vanilla extract and toasted marshmallows.  Save one or two toasted marshmallows to top the milkshake(s).  Blend well.  For a thinner milkshake add more milk.  If you’d like it a bit thicker… add more ice cream.   Pour into glasses and top with toasted marshmallows.



Enjoy on the quick.

The quickest and easiest way to make a giant mess in the kitchen? Makemarshmallows.


I promise… there will be coconut, powdered sugar, hot pans and sticky bowls everywhere.
You might even get lucky and find marshmallow goo in your hair later.
Bonus.


1 Box Gelatine 
1 Cup Boiling Water 
2 Cups Sugar 
1 Egg white 
Vanilla Essence 
Pinch of Salt


Dissolve 3tbsp gelatine in 1 cup Boiling Water
Mix well and let cool to room temperature.

Put egg white, sugar and salt in bowl of electric mixer - pour in cooled gelatine mixture and whip on high speed for 20mins ( till fluffy and shiny) 
Keep Plain White Or Color.


Grease a Pyrex dish with oil and pour marshmallow into bowl to set. 



Once set cut cubes and dust in icing sugar
or coconut..



Delicious Nutella Hot Chocolate

Clearly you need something milky and chocolatey and warm and delicious to go with those marshmallows that I insisted you make.
Hot chocolate.  Made with all those random/open/half empty/spilling all over the cupboards bags of chocolate chips I have in my kitchen.
It only makes sense, don’t you think?



1 1/2 cups milk (any fat content you fancy)
3 heaping tablespoon Nutella
2 heaping tablespoons white chocolate chips

In a small saucepan, gently heat milk over low heat.  Whisk often so the milk doesn’t burn.
While the milk is heating, bring a medium saucepan with two inches of water to a boil.  Place a heat-proof bowl with chocolate over the simmering water.  Make sure the bottom of the bowl does not touch the simmering water.  You’re creating a double boiler.  Cool, right?  Stir the chocolate pieces until melted.
Add the melted chocolate to the hot milk.  Whisk together until completely blended and super delicious looking.  Pour into mugs and top with marshmallows or slightly sweetened whipped cream.
Not rocket science.
Totally just hot chocolate.
Enjoy!




CHINESE CHICKEN STIR FRY

  

1 Packet Chinese Noodles
1/3 Cup Dark Soya Sauce
Chopped Corriander

Boil Noodles for 15 mins, Strain and
Add 4 Tblsp olive oil, dark soya sauce and Coriander.  


3 Pieces Fillet Chicken Strips
1/2 Cup Crystals Sandwich Man Sauce
1/4 Cup Khans portugese Sauce
4 Tblspn Honey 
Salt and Pepper to taste 
Soya Sauce
1 Cabbage Chopped
1/2 packet Spinach chopped
3 Peppers Stripped ( All Colours )
4 Carrots Julienne
2 Onion Cut In Rings.

In a Wok add some olive oil to coat the bottom, add crush Garlic
Add chicken fillets - let sizzle 
Add Sauces and Spices let Cook for 10 mins.                              
Add chopped baby cabbage, chopped spinach, peppers strips, carrots(julienne strips) and onion rings. 
Cook till vegies are tender. 
Add noodles and mix everything together. 
Add more sauces if necessary.





We all have our favourite bites. My favourite bite of a brownie is the slightly burnt corner edge. My favorite sips of coffee are the first and the last. My favourite part of a pizza is the crusty edge.

Dough:

2 1/2 cups cake flour
1/2 pkt fresh yeast and 1/2 teaspoon sugar
1 teaspoon salt
1 cups water (lukewarm)
1/3 cup melted butter

Make a dough, leave to rise for an hour. 
Once risen, knead dough and seperate into balls and roll out pizza dough. 
Pre heat oven to 180 

1 Bottle All Joy Pasta Sauce
Tomato Cubed
Green and Red Pepper Cubed
Onion RIngs
1 jalepeno diced finely or store bought preserved  jalepeno peppers
Cheese ( I Prefer White Cheese and Mozzarella)
Feta Cubes
Garnish with Fresh Herbs 

Spread some of the Pasta sauce on the bottom of pizza Base, top with toppings and bake.





I stand by the fact that the best part of baking is sharing what you create with people who you love.  Baking is totally a love language.  If you can share your favourite bites?… now that’s something special.



Vanilla Vanilla Cuppies


Cupcake


  • 1 1/2 cups self-rising flour
  • 1 1/4 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 1 cup milk
  • 1 teaspoon vanilla extract




  • Preheat oven to 350 degrees F.
    Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
    In a small bowl, combine the flours. Set aside.
    In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
    Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.