Figs in a Basket

During my last trip to Johannesburg I lost my camera. I left it behind in the Wimpy after a wonderful breakfast and a Wimpy coffee.

I was so devastated by my stupidity that I didn't blog for a whole week. I just don't have the money to replace it now and while I am looking around for a good deal, I do not want to settle for the first good buy I find.

I was convinced that I would not be able to blog, as I have this feeling that without the food porn, my blog will just be so boring, due to my lack of creative writing. My words certainly don't paint a picture.

Keith suggested I use my phone, I laughed at him. Please, did he not know the quality of pictures that were required for a food blog? But alas, between I rock and hard place, I just couldn't let my blog sit idle for months on end until I could decided and afford a decent camera.

So I settled with the phone camera, and while I am sure the critics out there will notice, I am quite impressed by the quality.

I made this simple starter with the bounty of purple figs I am getting from my own tree.

Phyllo Baskets With Figs and Blue Cheese
Makes 4 baskets

1 Sheet of Phyllo Pastry cut into 16 squares
4 Fresh Figs cut in quarters
60g Blue Cheese
Balsamic glaze for garnish
Rocket leaves for serving
Butter for the pastry

Preheat your oven to 190ºC
Grease a muffin pan with butter (only 4 holes need greasing)
Brush the Phyllo squares with soft butter and line each muffin cup with 4 squares.
Place the figs in the pastry cups and bake for 15 minutes.
Crumble the cheese over the baked figs and bake until pastry is golden and cheese is melted.
Drizzle some balsamic glaze on the plate, make a small bed of rocket and place the fig baskets on the rocket.
Serve warm or at room temperature.
Simple and elegant.

Hutton Food challenge

This week Hutton set a food challenge. The rules were strict and I admit it took me a while to think up something without breaking any rules.

The challenge was :

You can take part even if you are not a foodie.
Simply devise a recipe using the following 4 ingredients (aubergine, sweet potato, carrot and chili) as the main part.

You may not use oil,milk or sugar

You may add ingredients (1 or more)

Water is a freebie!
Nothing can be more than a 1/4 of the total recipe.

I made carrot and sweet potato crisps with an aubergine and chili dip.


Sweet potato and Carrot crisps

Thinly slice the sweet potato and carrot, with a vegetable peeler or a mandolin.
Drizzle with a little butter (I would normally use olive oil), season with salt and place in a single layer on a baking tray and bake in a pre-heated oven (160°C) until browned.
You have to keep an eye on the oven, and turn the crisps ½ through.
It takes about 15 -20 minutes depending on the thickness of the vegetables.
Remove from the oven and place on kitchen paper to cool.

Aubergine Dip

Roast the aubergine whole until very soft.
Scoop out the flesh and place in a processor.
Add a little garlic, a squeeze of lemon juice, some chilli, 1 teaspoon tahini, salt and pepper.
Process until smooth - check seasoning and adjust if needed.
Serve with the crisps.

Broken Promises

I usually don't try to break my promises. I like this old Chinese Proverb, "A broken promise - is worse than a broken bone" . A promise which is kept is simply the fulfilment of an obligation. It takes many kept promises to build up trust and one broken promise to destroy it. The value of a promise depends entirely upon how highly you value the integrity of the promiser.

So with that said, I am not going to give you the bread roll recipe I promised yesterday, but have to delay it for a few days - sorry to those who came especially to see it.

Speaking of the Chinese, they really make good soup. They don't make great cars, beer or clothing but they sure do know how to make good food and present one of a kind Olympic Games! You also have to admire their "We'll do it our way"attitude, that would make even Frank Sinatra proud.

A must have at any Chinese diner is chicken and sweetcorn soup, made so hot it burns your mouth and everything north of the knees. Recreating the authentic Chinese restaurant chicken and sweet corn soup has been one of my long term projects, and while I still can't get it to be that hot, I have the taste just right.

The secret is in the simplicity of the ingredients, this is a KISS (Keep It Simple Stupid) recipe.
I do apologise for the photograph, I can't seem to get the soup shot right yet (another work in progress).


Chicken and Sweetcorn Soup
Makes for 8

400g Skinless, boneless Chicken Fillets
4 Sweetcorn on the cob (remove the leaves and hair)
Salt and White Pepper
1 Chicken Stock cube
1 pinch of Sugar
10ml Peanut Oil
10ml Sesame Oil
30ml Corn Flour mixed with cold water (use more if the soup is not thick enough for your taste)
2 Medium Eggs beaten


Boil the chicken and the sweetcorn, in about 2.5 litres of water on the cob for about 20 minutes until soft.
Drain (and keep) through muslin (or a clean tea towel) the cooking liquid into a clean pot.
Replace the cooking liquid back on the stove.
Shred the chicken and remove the corn from the cob.
Place the chicken and corn back into the pot and all al the ingredients, except the cornflour and the eggs.
Cook on high heat for 2-3 minutes and then add the cornflour and keep stirring while the mixture thickens and turns white - another 3-5 minutes.
Slowly pour the beaten eggs into the soup and keep stirring to break up and make threads.
You do not want lumps of egg.
Continue to boil for another 2 -3 minutes and serve HOT!

Addicitons

I have an addiction which is taking control of my life. Unlike most people I didn't start young, I actually managed to get through school and varsity without ever picking one up (this is no lie). My enslavement started when I met my husband. He was already a junkie when I met him.

Keith gave me my first taste, he gave me one after a date and then became my sole supplier, for a number of years! I started slowly, maybe one a month, but over the years things have escalated and one no longer lasts more than 3 or 4 days. I can't even sleep without it. I now source my own product, having cut Keith out as the middle man.

What is this addiction? Reading. It takes me to far away places and introduces me to friends in places I only dream about visiting.

I spent last weekend with Frances Mayes at her home in Tuscany where she taught me how to enjoy the early season artichokes, simply done with lemon and olive oil. I decided last night that I would celebrate the early summer we were having (before the cold and rain arrived this morning), by making pan roasted baby artichokes and mushrooms.

Artichokes
5 Baby Artichokes
1 Punnet Mushrooms
1 Garlic Clove minced
Olive Oil
Juice of 1 Lemon
Jenny Morris Lemon Pepper
Salt

Before you start to prepare the artichokes, have a bowl of lemon water ready for them, otherwise they turn black very quickly.
Proceed to cut off the hard outer leaves and the top 1.5cm.
Peel the stalk, to reveal the soft under flesh.
Cut in half and if there is any furry choke remove it, but this should not happen if they are young.
Heat some olive oil in a pan and toss in the artichokes, mushrooms and the garlic.
Gently fry until the artichokes are done, then squeeze in the lemon juice and seasoning.
Serve while hot.

Anyone who says they have only one life to live
must not know how to read a book.
~Author Unknown

Weekend Bliss

I have so much to share about my weekend. I spent no time at all in the kitchen and lots of time having fun in the sun (and the dark) with two of the most special people in my life.

Friday night I decided to treat my boys to fish and chips from Catch of the Day. The owner Manny knows me by name, so when I call and say "Manny, 2 hake and a small chips, collection at 6.45pm please" my life is instantly easier. I learnt the lesson to call before you arrive, because Friday nights at Manny's is like Christmas Eve at Cavendish!

I decided to stick to my healthy eating plan, and not go the battered fish and chips and make these tasty bites, of fresh ciabata slices, topped with low fat cheese, tomato and fenugreek sprouts (home grown) - delicious.


Saturday night hubby and I went out dancing! Our friend, Leslie K. Smith was doing the release of his new album at Hanover Street, Grand West. We first had diner at Squire’s Grill and Chop House, where hubby pronounced the steak as, " The best I've had in a long time". I did make one mistake though, I wore my new shoes - yes I hear that groan! My baby toe no longer has skin on it.

Sunday morning after church, I took Markwin tobogganing and I had my first trip down. My legs were shaking when I eventually reached the bottom, it took all my strength to remain cool and save face in front of him!

After all this fun, I really didn't feel like cooking. So I decided to try this very simple "recipe" I had bookmarked ages ago. It is very simple and scored full marks with Markwin.

I bought a pack of roti paratha at the Spar last week.

You simply defrost them slightly (not all the the way otherwise they are too sticky).
Roll your sausage in the roti and make slashes on the top.
Brush with either milk or egg and top with sesame seeds.
Preheat your oven to 180°C and then bake them for 25 -30 minutes.
The result is a super easy sausage roll.


A thought for the day :

Change your thoughts and change your world.
Norman Peale

Encore Fritters

I have made these delightful fritters before with an different flavour and they were very morish. They are very good the next day straight out the fridge and especially nice when you standing with the fridge door open deciding what to make for supper!

There are no fixed rules on what to add, just so long as you don't over power the courgettes.

Chilli and Chinese Five Spice Courgette Fritters.

2 Cups Grated Courgettes
± ¾ Cup Self Raising Flour
¾ teaspoon Baking Power
1 Teaspoon Dried chilli (I used the smoked chilli which was really good)
¼ Teaspoon Chinese Five Spice
¼ Teaspoon Jenny Morris Lemon Pepper
¼ Teaspoon Garlic Powder
Grated Zest of a Lemon
Salt
± ½ cup Milk

Grate the courgettes and then place them in a kitchen towel and squeeze out as much liquid as you can.
Add all the ingredients, except the milk.
Slowly mix in the milk until you have a medium batter (I hope the picture below shows the consistency).


Heat a non-stick pan sprayed with a little non stick spray, (no need for extra oil)
Drop spoonfuls of the batter in the hot pan.
When you see bubbles on the top, flip over and cook until golden brown and cooked through.
Serve hot or cold, also great with sweet chilli dipping sauce.

Exotic Creations

Well the honeymoon is technically over, my son is home and we are all back in the school routine. Up early in the morning, making breakfast, rushing out the door to ensure I still can have a few minutes of running before the work day starts.

After the success of last week's "pole dancing", I have a new found confidence in making exotic food. These little morsels are a winner and the dipping sauce is a definite must. The combinations are limitless and the only rule you have to keep to is - freshness.



Vietnamese Spring Rolls

10 Rice Paper sheets
30 cooked Prawns (I used medium ones)
½ cup julienne Cucumber (Flesh only)
1 cup finely Shredded Lettuce

Soak the Rice paper in hot water one sheet at a time, until soft.
Place 3 prawns in the middle of the disk.
Top with a little cucumber and lettuce.
Fold in half, then tuck in the sides and then roll into a cigar shape.

The Sauce!!!
Nuoc Mam Cham (my version)
5 tablespoons palm sugar
3 tablespoons water
1/3 cup fish sauce (nuoc mam)
1/2 cup lime
1 inch piece ginger peeled and minced
1 or more bird's eye or Thai chillies minced

Whisk together the sugar, water, fish sauce, and lime juice in a bowl until the sugar is completely dissolved. Add the ginger, chilli and let stand for 30 minutes before serving.

Super Sides

Having a great main meal means you have to have a great side dish. You can ruin an entire meal by serving the wrong accompaniments.

A good steak only needs proper seasoning and cooking, but what you serve with the steak will result in that meal being remembered or quickly forgotten. This is what makes a "good restaurant" great and an "okay restaurant" - just okay!

These brinjal steaks are a great side dish and make a perfect main for any vegetarians who might be sharing the table!


Brinjal Steaks

3 Medium Brinjal (Aubergine) sliced long ways, about 1cm thick
1 Cup Flour
1 Cup Bread Crumbs
2 Teaspoons Salt
2 Teaspoons Black Pepper or Jenny Morris Volcanic Spice
20 ml Black Sesame Seeds
2 beaten Eggs for Dipping
Oil for Frying

Drench the brinjal slices in the flour (Ziploc is the answer for no messing).
Dip the slices in the egg.
Mix all the other dry ingredients together (Ziploc again).
Drench the egged slices in the breadcrumb mixture.
Heat the oil to medium hot and fry until golden brown.
Serve hot.

Bite Me Chilli

The best thing about going out for diner is starters and dessert! To me the starters and dessert are always little promises of delight. If you don't like your starter, it is never big enough to ruin your whole meal.

At home I always make starters when I am not that confident that the main meal is going to be a huge hit!

One starter which never fails to impress, and always fills the gap which brussel sprouts don't, are Chilli Bites! They take no time to prepare, are perfect for pre-diner snacks for a diner party, and cost just about nothing.

Chilli Bites

This is half recipe, which makes about 18 - 20.

375 ml of Pea Flour

180ml Cake Flour

1 teaspoon Cumin

1 teaspoon Dy Chilli Flakes ( You can make this less)

1 teaspoon Leaf Masala

1 heaped teaspoon Baking Powder

1 teaspoon salt

½ cup Finely Chopped Lettuce

1 small potato grated

1 small onion grated

1 small tomato finely chopped

Cold Water to bind

Mix all the dry ingredients together.

Add the vegetables and mix.

Add enough water to bind the mixture into a soft dough - dropping stage.

Deep-fry dessert spoonfulls in oil at 180˚C (Medium hot) until really golden brown.

Serve hot with a sweet chilli dipping sauce.

I saw a picture at Nina's Kitchen of her beautiful tomatoes, and thought I would show you my garden. It is not very big, but it produces the most delicious chillies, basil and tomatoes.

Deeply Dippy

This weekend is going to be great. According to the weather people, the weather should be nice, and to top it off the Springboks are playing in the RWC semi-final. Things just could not get any better.

On weekends I seldom (okay never) make real food. Everything is easy and perfect for eating while sitting and watching TV. One of my favorite snack foods are dips and spreads.

Here are two which I will be enjoying this weekend.

Humus

This is so easy that I find it hard to believe anyone would bother to buy it.

1 Can Chickpeas - drained (you can reserve this liquid to substitute some of the oil)
Juice of 1 Lemon
1 Tablespoon Tahini
2 Crushed Garlic cloves
Salt and Black Pepper
Olive Oil - Good quality Extra Virgin

Blend the first 5 ingredients in a food processor. Blend it to the texture you like. Some people like it a little coarse, I like mine smooth. With the blade running, pour in the olive oil, again this you must judge for yourself depending on the consistency you like. If you don't want to add too much oil, use some of the chickpea water.
This is exactly how easy it is. The great thing is you can taste it and change the mix to suit your tastes. Add more lemon, garlic or tahini and you have the best humus money can buy.

The second dip takes more time, but is every bit as easy.

Aubergine (Brinjal) Dip

2 Aubergines
2 Crushed Garlic Cloves
Juice of 1 Lemon
Pinch of ground Cumin
Salt and Pepper to Taste
1 Tablespoon of Full cream Greek Yogurt (Very optional Extra)

Roast the Aubergines in the oven (or over the coals) until they are all wrinkled and very soft.
Scoop the flesh into the processor. Don't worry if you get a little of the skin caught in, especially if you roasted them over the coals.
Add the other ingredients, except the yogurt and process on pulse until you have a smooth mix. I suggested pulse because this is not a dip that should be very smooth like baby food.
If you want a creamy finish you can add the yogurt but this is not necessary.
Serve with toasted pita breads to really WoW your guests at your next braai (BBQ).

I hope you all have a most exciting weekend. Come Monday I will be happy to tell you that the Springboks will be in the final next Saturday. Bring it home boys.

Peri Peri Nice

Some foods get very bad press. Most of the time it is because they are badly prepared. Chicken livers are one of those foods.

I was at the chicken counter yesterday and saw they had fresh livers, so I reached over and took two punnets. A young boy (about 13 years old) was standing next to me and asked what they were. "Chicken Livers" I said, his answer shocked me - "Oh Sick!!!". I guess his mother won't be giving him livers any time soon.

I serve this very simply with brown bread. No fuss food.

Peri Peri Chicken Livers

500g Fresh Chicken Livers ( Cleaned)
1 tsp Peri Peri
1 tsp Dried Chili
1 tsp Paprika
60ml Tomato Paste
1 tsp Fresh Garlic
1 tsp Sugar
Salt and Pepper


Fry the Chicken Livers until the are browned - Watch out for the spitting.
Add all the other ingredients fry for a minute.
Add about 1 cup of water and turn down the heat.
Leave to cook for about 15- 20 mins. (I don't like my livers pink)
Top up the water so you have a descent amount of sauce.

Serve with brown bread
I wish you all a lovely weekend. As Monday is a holiday I will not be here, but I hope that I will have the time to make something special to show you on Tuesday.

Markwin as the Wild Cat mascot in the school play on Wednesday Night