Today I am sharing a recipe for all you seafood lovers! These Coriander Chilli Prawns are perfect for a light summer meal or a starter if you are entertaining. Best enjoyed with a glass of bubbly or rosé in hand! It is quick and easy to prepare and delicious! I have used the Woolworths Pre-cooked prawns for this recipe, but you can also cook raw prawns. [Read more…]
Food
Food tastes better when you eat it with friends and family!
Two Oceans Simple Snacking Challenge
I was recently invited to take part in the Two Oceans Simple Snacking Challenge. Our brief was to create a simple snack solution for four people and pair it with Two Oceans wine ~ tough job one might say! The most difficult part of the challenge, was that the snacks for four, had to come in budget at no more than R100. The best part about the Challenge, is if my snacking solution is deemed the best, I stand a chance of winning a two nights at either the Strandloper Ocean Boutique Hotel in Paternoster or Birkenhead House in Hermanus.{“pick me” “Pick me”}Well I was certainly up for the challenge 🙂
I simply love living in one of the most beautiful cities in the world, surrounded by gorgeous mountains and the stunning blue ocean! Summer is definitely one of my favourite times of the year – it is perfect for alfresco dining, spending time with good friends and sipping great local wine. I used all these influences to create my Two Oceans Simple Snacking Challenge menu. It combines all the flavours and ingredients I love, to create a delicious snacking platter for four people.
Red Pepper & Feta Dip served with Toasted Pita Triangles and Salad Crudités
Red Pepper & Feta Dip:
3 Large Red Peppers
¼ Cup Olive Oil
4 Garlic Cloves (peeled)
1½ Rounds of Feta Cheese crumbled
Halve and de-seed the red peppers. Place on a foiled covered baking tray, along with the garlic cloves and place under a hot grill until the peppers are blistered and slightly blackened. Remove the peppers and place in a glass bowl and cover. Once cooled remove the outer skin of the peppers. Place the peppers along with the roasted garlic, olive oil and feta into a food processor and blend until smooth. Add salt and pepper to taste. Place in the fridge to chill.
Toasted Pita Triangles:
4 White Pita Breads
50g Salted Butter
Slice the pita breads in half and pop into a toaster until golden and crispy. Slice the halves into quarters and brush with melted butter. For extra flavor you can add garlic to the melted butter.
Salad Crudités:
4 Large Carrots
1 Cucumber
Slice the carrots and cucumber into sticks for dipping and place into serving bowls.
Spicy Chicken Livers and Herb Pancakes
Pear and Amarula Custard Tarts
I was quite excited when I found out that this challenge, Creamy Capers, could be a dessert recipe! Although I must admit I am much more comfortable cooking savoury dishes but this is a cooking “challenge” after all. As we were allowed to use pears in our recipe and it had to include a custard-based element, I decided on Pear and Custard Tarts.
Tanqueray Gin and Lindt Chocolate Pairing
Last week I was invited to attend an exclusive cocktail and chocolate tasting evening, hosted at the Lindt Chocolate Studio, at the Cape Quarter in Cape Town. The event was held to celebrate a new partnership, between Tanqueray Gin and Lindt Chocolate!
The great thing is we were allowed to take a plus one, so I took the hubby – we both love Gin, especially Tanqueray and who can resist Lindt Chocolate!
We had high hopes for the evening and we were not dissapointed! First off we were treated to a master class, in cocktail making, by an expert mixologist. He introduced us to the craft that is Gin production. Who knew that it was such and involved process!
The recipe for Tanqueray remains a a closely guarded trade secret but is known to contain four key botanicals which are juniper, coriander, angelica root and liquorice. These ingredients all work together in perfect harmony to create a unique London dry gin.
Next on the agenda was preparing the new Tanqueray cocktails. It was great to not only taste but to prepare the cocktails ourselves, we learnt all the tricks of the trade when it comes to cocktail-making!
My favourite cocktail was the “Flipped Symphony” a take on the traditional “Eggnog” – it was totally delish, with hints of Vanilla and Espresso two of my favourite flavours.
Each cocktail was paired with a Lindt Chocolate Flavour and my favourite combo, was the Coconut Intense with the Tanqueray Breeze.
We then had the honour of meeting a Lindt chocolatier, who educated us on all things chocolate! To top off a wonderful evening we were shown how to master a decadent chocolate fondant dessert. Made with Lindt chocolate of course! This was served with the most delicious Vanilla and Coconut Ice Cream – also made by Lindt.
I thought I would share the Chocolate Fondant Recipe with you – it looked so super easy to make and is definitely something I am going to try and make!
Lindt 70% Chocolate Fondant:
Ingredients:
- 225g 70% Excellence Lindt Chocolate
- 22g Butter
- Orange Extract
- 250g Eggs
- 80g Egg Yolks
- 200g Sugar
- 100g Flour
- Salt
Method:
Preheat your oven to 180ºc. Place the butter, chocolate into a double boiler and allow to melt or alternatively melt gently in the microwave. Mix the eggs and the egg yokes together lightly, do not whisk air in to them. Pour the melted chocolate mix into the eggs, whilst stirring. Then stir in the sugar and flour mix. Mix until a smooth mass – do not over mix. Grease your ramekins or dariole molds and coat with castor sugar. Pour the Fondant mixture into a piping bag and pipe into your molds. Bake at 180ºc for 11minutes. Allow to rest once baked then unmold and serve.
Many thanks to both Tanqueray and Lindt for a fabulously fun evening!
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