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.

    Malva Pudding

    2 large eggs
    3/4 cup brown sugar
    3 Tbs apricot jam
    2 Tbs melted butter
    2/3 cup full cream milk
    1 tsp vinegar
    1 cup cake flour
    1 tsp bicarbonate
    1 pinch salt


    Sauce:
    80 ml cream
    40 ml water
    1 Tbs butter
    80 ml brown sugar

    Topping:
    250 ml fresh cream - to whip
    60 ml icing sugar 

    Preheat the oven to 180ºC.
    Beat the sugar and eggs together until the sugar has dissolved.
    Add the apricot jam and melted butter and whisk/beat to combine.
    Stir the vinegar into the milk and then pour that into the egg mixture and stir through.
    Sift the dry ingredients and whisk together before adding to the wet ingredients. Whisk to form a smooth batter.

    Line a muffin baking tray with large, high-sided cupcake casings.
    Pour equal amounts of the batter into each of the 12 casings.

    Bake in the oven for 15 – 18 minutes, check if they are done by inserting a knife into the middle of one of the centre cup cakes and if it comes out clean, they are done.

    Whilst the cup cakes are in the oven, place all the sauce ingredients into a saucepan and heat gently, stirring continuously, until the sugar has dissolved, then remove from the heat.
    Once the cup cakes are done, remove from the oven, poke several wholes over each surface and pour 1 tablespoon of sauce over each cup cake.



    Allow to cool completely in the muffin tray before adding the topping.



    Thursday, 7 August 2014

    If Haji Ali is one of your favorite places to eat at in Dubai, you'lllove this copycat recipe for their famous Veg Sandwich.




    Heat oil, curry leaves, sliced green chillies, cubed potato and chilli garlic paste, turmeric, cumin powder - till done. Add lemon or Tamarind Juice and chopped coriander. 
    Butter bread 
    Smear green chili chutney on both sides + potato filling + cucumber + onions tomato and green pepper. 
    Toast Sandwich... 

    Chinese Sticky Wings


    Sticky wings
    4 tbs honey 
    2 tbs soy
    4 tbs sugar
    2-3 tbsp water
    Until it starts bubbling on medium 
    Marinate chicken

    1 tsp Zeal 
    1/2 tsp Salt
    1 egg
    2 - 3 tbs flour 
    3-4 tbsp maizena 
    Sticky , gluey and thick

    Deep fry on medium 
    On a tray spread the chick and pour sauce put in oven for a few mins before serving and sprinkle sesame sauce


    It's Breakfast Dessert..



    Nutella Toast
    2 eggs 
    7 tablespoon milk
    1 teaspoon cinnamon powder
    Nutella
    Bread 
    Strawberries ( optional )

    Cut out the crust of the slices of bread , with a rolling pin roll it out until thin.
    Spread Nutella only on 1 side of the bead add chopped strawberries and roll it like a Swiss roll , make your egg mixture by combining milk , eggs and cinnamon and whisk well. Now dip your bread in egg mixture and fry in shallow oil,now dip the fried French toast in cinnamon and 
    sugar.. 

    Wednesday, 6 August 2014

    Balsamic Beets & Rocket


    8 medium-size beets
    1/2 cup balsamic vinegar
    1/2 cup good olive oil
    2 teaspoons mustard
    salt and freshly ground black pepper
    4 ounces rocket 
    1/3 cup roasted, salted almonds, toasted
    4 ounces feta crumbled

    Preheat the oven to 400 degrees.

    Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
    Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
    Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the Rocket on a serving platter and then arrange the beets, almonds, and feta on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

    Cheesecake Factory Luau Salad

    Luau Salad - Cheesecake Factory




    500g Mesculin Mix
    500g Grilled Chicken Breasts sliced into thin strips
    8 oz. - Red Bell Peppers sliced into thin strips
    8 oz. - Yellow Bell Peppers sliced into thin strips
    8 oz. - Fresh Green Beans (blanched) cut into 3” pieces
    8 oz. - Cucumber Slices
    4 oz. - Red Onion cut into small pieces
    8 oz. - Fresh Mango cut into small pieces
    1 tsp. - Kosher Salt
    1/4 tsp.- Ground Black Pepper

    8 ea. - Egg Roll Wrappers* (size1 springroll pastry) fried crisp
    4 oz. - Sweet & Sour Sauce*
    4 oz. - Macadamia Nuts toasted and chopped
    1 Tbl. - Sesame Seeds toasted
    4 oz. - Carrots, peeled sliced into 1” thin strips
    1 oz. - Green Onions sliced into 1” thin

    1 cup - Balsamic Vinaigrette
    1/4 cup - Seasoned Rice Vinegar*
    1/4 cup - Granulated Sugar
    1 tsp. - Sesame Oil*


    - Place the lettuce mix, chicken, bell peppers, green beans, cucumber slices, red onion, and mango, into a large mixing bowl.  Season the ingredients with salt and pepper.

    - Whisk together the balsamic vinaigrette (your favorite choice), seasoned rice vinegar, granulated sugar, and sesame oil.  Drizzle the dressing into the bowl with the salad ingredients, and gently toss together.

    - Brush a little sweet & sour sauce onto each crispy egg roll wrapper.  Build the salad in each serving bowl with alternating layers of salad mixture, a crispy glazed egg roll wrapper, more salad mixture, another crispy glazed egg roll wrapper, and then the remaining salad mixture.

    - Sprinkle the macadamia nuts and sesame seeds all over each salad.

    - Garnish each a salad with some thin sliced carrots and green onions.


    Tuesday, 5 August 2014

    Have you made anything with Rose Water? It’s is dreamy. Rose water typically used in Persian, Indian and Iranian cooking. Rose Water Rice Pudding. Rose Water Lassi. Super yum. I think that rose water creates more of a distinct fragrance than a distinct taste. It’s a delicate addition to sweets

    Cardamom Rose Water Milkshake (makes one drink)


    1 1/4 cup greek yogurt
    1/2 cup 2 percent milk
    1/4 teaspoon ground cardamom
    1  or 2 Tablespoon granulated sugar, depending on how much of a sweet tooth you have
    1/2 teaspoons rose water
    1 Tabelspoon Sujees Rose Syrup

    Combine all of the ingredients in a blender.  Blend until completely smooth.  Pour into a glass.
    Grab a straw.  Drink.  Feel pretty.



    * To Make this a strawberry Lassi simply liquidise a few strawberries with some sugar and blend with other ingredients..

    Cucumber Ribbon Salad with Chillie and Lime





    1 cucumber ( ribboned )
    2 carrots ( ribboned or julienned)
    1 Jalepeno pepper ( chopped finely)

    Dressing
     1 lime juiced
    Olive oil
    1 tsp crushed red chillie
    1 tsp green masala
    1tsp brown sugar
    1 garlic clove minced finely

    Toss cucumber, carrots and jalepeno in bowl and pour dressing over

    Garnish with toasted peanuts and almonds that have been chard on a skillet.

    Captains Special - Sole Meuniere Served with Butternut Squash and Healthy Avo Salad

    Sole Meuniere

    1/2 cup all-purpose flour
    Kosher salt and freshly ground black pepper
    4 fresh sole fillets, 3 to 4 ounces each
    6 tablespoons unsalted butter
    1 teaspoon grated lemon zest
    6 tablespoons freshly squeezed lemon juice (3 lemons)
    1 tablespoon minced fresh parsley


    Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready

    Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.

    Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.


    Butternut Mash

    1 Butternut peeled and Cubed
    2-4 Tablespoon Brown Sugar
    Pepper to taste
    1 Cup Fresh Cream

    Steam Butternut in a medium sized pot with sugar and pepper until cooked.
    Mash butternut with a food processor or fork - add fresh cream and serve.




    Sunday, 3 August 2014

    The new baby on the popular Jozi markets scene is fresh, trendy and is all about organic food and other delicious delicacies

    These days, on Saturday mornings, Joburg turns into someone resembling a girl we know called Cape Town. What's the similarity you ask? Simply the fact that on every second corner, a market has appeared and the curious, trendy friends of the city are out there exploring this new form of enjoying the daylight hours. 




    Housed in a modernist building that has a spectacular Story, the market is a source of fresh foods and specialty goods as it is a meeting point to enjoy social, swop ideas and stories, and be inspired by the energy that makes Joburg. 






    We entered into a buzzing environment with stands, aromas and people intermingling and filling the underground first floor to the brim. There we encountered flowers, pesto, crepes, waffles, curries, stir-fries and designer cupcakes fit for royal occasions. All organic or home-made. 

    We grabbed Mango/Orange smoothies from a passing stall before climbing the stairs to the rooftop second floor for a peek - views of Braamfontein met us as well as a tide of people, sitting in the sun, eating and enjoying the vibe. More stalls were undercover there too with waves on offer such as organic chocolate, Belgiun Waffels, The frying dutchman, jewellery, bread, clothes and more. And the people were taking it all in with glee. 













    The Neighbourgoods Market runs every Saturday, in Rain or Shine, from 9am-3pm.
    73 Juta Street,
    Corner de Beer and Juta Street, Braamfontein

    Friday, 1 August 2014

    Let It Be FRIDAY!!

    We’ve made it to Friday which means that hopefully there’s some sort of kicking off of our shoes in the very near future.  I’ve taken a quick trip back to Johannesburg this week where everyone is complaining about the cold.  Really?  You ain’t got nothin’ on Standerton, Jozi… nothin’.  Truth is, this week has been all sorts of enough and I’m feeling a little frayed at the edges.  There’s been so much madness happening in the world, I can feel some of the chaos trembling in my guts.  Does that happen to you, to?

    MY FAVOURITE COOKBOOKS

    I collect two things, nail polish and cookbooks.  Ironically, I don’t always have my nails done and I certainly don’t cook every recipe from this massive collection.  I have more cookbooks that any reasonable home cook should have.  They’re wonderful inspiration.  I love experiencing food through different perspectives. These are the most lovely of the summer books that I’ve collected so far.  Judging by this list, I have a lot of recipes to get in the kitchen and bake!  I’m starting with doughnuts and french toast. 


      I love the California stylings of The Lemonade Cookbook.  It’s perfect for summertime.  Filled with lovely salads like this Watermelon and Snap Pea number, and a mega amount of lemonade inspiration.  Well, wouldn’t you expect that from The Lemonade Cookbook?  I made this Blueberry Mint Lemonade and swooned for days.

    •  I like to think that I have a fool-proof and super-supreme doughnut dough base, but I’d really love to experiment with different doughnut recipes.  I mean… someone’s got to try all of the doughnuts, might as well be me.  Bread, Cake, Doughnut, Pudding is a gorgeous book and the doughnut recipe is on deck in my kitchen.

    •  I love the way Diana Henry writes about food.  Elegant and inviting.  This piece make me want to sit down at a table and share a plate of radishes.  Radishes!  A Change of Appetite is her latest and most vegetable-centered book.  It’s thoughtful and rooted in the seasons.  

    •  I’m learning how to grill.  Coals, starters, temperatures, smoke, and char!  I’m learning.  There is so much nuance.  The Grilling Book is my grill bible this summer.  So far I’ve grilled a ton of chicken, I’m working on my steak, and hoping to nail a pizza sometime soon.  

    •  This book of food and travel feeds my wanderlust like no other.  A Mouthful of Stars.  I now want to go to Seoul with Kim Sunee and eat everything ever.

    •  Let’s Do Brunch!  No seriously, let’s!  This book is loaded with all sorts of breakfast-y / lunch-y inspirations.  It’s a sweet and simple book with a recipe for Almond-Crusted French Toast that I suddenly can’t live without.

    •  I think I need to ask Libbie Summers to be my best friend.  The cover for her book Sweet and Vicious is a sign.  Any woman with a frosting-laden knife and cute dress is a soul sister.  The book is beautifully photographed and full of deliciously irreverent recipes.  Coconut Fluff Cake please