Happy Holidays

I have been so busy preparing for the holidays, that this month has almost past me by and I have neglected you all terribly. I have been taking more than I have been giving in blogland for the last 3 weeks, but please don't worry - I will return in the new year filled with lots of ideas and tastey treats to make 2009 a good year.

I leave for my holiday on Friday - all packed and wrapped, to spend a glorious 3 weeks with my family at our beach house in Stillbaai.

Christmas is a very special time of year in my family and we really enjoy being together - eating and eating and when that's done we usually do a little sleeping!

We certainly do remember the real reason for Christmas and that is to celebrate the birth of our Saviour, Jesus Christ. The gift of life which He has given us, is remembered and we enjoy having this time together to celebrate it and be thankful for it.

I hope that I will have a chance to stop in and show you how my holiday is going, but I know how it usually goes and even with the best intentions I fail dismally every year.

With that I leave you with the words of Jude :

"To Him who is able to keep you from falling
and present you before His glorious presence
without fault and with great joy -
to the only God our Saviour
be glory, majesty, power and authority,
through Jesus Christ our Lord,
before all ages, now and for evermore!
Amen"

Simple and Light

After enduring what we felt was an incredibly harsh winter, which never seemed to end, summer is here and showing no remorse about being a little late. Yesterday the temperature in Paarl, which is about 40km outside Cape Town, was 44°C (111°F).

Needless to say, warm comfort food is out of the question. Just turning on the stove takes super-human courage.

I made this quick supper, an effortless meal that required minimum time in the kitchen.


Monkfish wrapped in Sage and Bacon

Monkfish fillets
Streaky Bacon
Fresh Sage leaves

Season the fish with salt and pepper.
Wrap the fillets first with a few sage leaves and then in bacon.
Grill in a hot oven (220°C) for about 15 -25 minutes, depending on the thickness of the fillets.

Sweet and Sour Cabbage

½ head of White Cabbage very finely shredded
1 Large Carrot finely grated
1 Tbsp Jenny Morris Caraway Seeds
1 Tbsp Jenny Morris French tarragon
1 Tbsp Castor Sugar
½ Tbsp Salt (you might need more, depending on your tastes)
½ Tbsp Jenny Morris Lemon Pepper
¼ cup Apple Cider Vinegar
Olive Oil (optional)

Mix all the ingredients in a bowl and allow to stand for at least an hour before serving.
Check the seasoning, adding more sugar, vinegar or salt if needed.
Drizzle over some olive oil just before serving (I left this out).
It actually tastes even better the next day.
This salad goes perfectly with fish.

Banana Bliss

I spend far too much time reading food blogs. I save and print recipes by the gross (that is gross like in 12 dozen). I have files, folders and bookmarked recipes everywhere. I would have to bake and 24/7 for the rest of my life to actually try most of them, but I live in hope!

As a confirmed Muffin Addict, this recipe caught my eye, and was duly bookmarked and printed. It went in the pink file of - "things which I must try".

Yesterday morning when I walked into the kitchen, I was met with an aroma which made me realize that today would have to be the day I make something with over ripe bananas. I didn't have to think twice about what it was going to be.

I found this recipe on Happy Home Baking.
I only made a few changes, using oil instead of melted butter, a little more sugar (only because I wasn't paying attention to the scale) and more chocolate chips.


Banana and Choc-Chip Muffins
Makes about 14 - 16 South African sized muffins

275g plain flour
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
5 bananas, about 450g
115g brown sugar
1 Jumbo egg, lightly beaten
50ml low fat fresh milk
75ml oil
80g chocolate chips

Method:

1. Pre-heat oven to 180degC (350 degF). Line muffin pans with paper muffin cases.
2. Sieve together flour, baking powder, baking soda and salt into a mixing bowl. Mix in the chocolate chips. Set aside.
3. Peel the bananas and mash with a fork in a bowl. Add in brown sugar, egg, milk and oil.
   
4. Mix until well combined.
5. Pour the liquid mixture into the dry ingredients. With a wooden spoon or a spatula, gently fold all the ingredients to form a wet batter. Stir gently, using only a few strokes and mix until the flour are incorporate into the batter. DO NOT Over mix. The batter should appear lumpy.
6. Spoon batter into paper muffin cases. Bake for 20mins until muffins turn golden brown or a toothpick inserted into the centre comes out clean.
7. Let cool on a wire rack.
   

Sage Advice

I am feeling very low today. I had a terrible night, all caused by me being totally heartless and down right mean. It is so easy after the fact to think of all the things you should not have said and done. So I thought I would spend some time getting some sage advice and here is what I read.

1. But now you must put them all away: anger, wrath, malice, slander, and obscene talk from your mouth.
2. ... For out of the abundance of the heart the mouth speaks. (This didn't make me feel very good)
   
3. Let no corrupting talk come out of your mouths, but only such as is good for building up, as fits the occasion, that it may give grace to those who hear.

So with these three verses, I have realised that I have lots to work on and especially number 2 & 3!

So with all this sage advice...

I have a huge about of sage growing in my garden and I think the next time I start feeling like my mouth is going to explode, I will take the time and make this dish. It requires full attention and is very good for settling the nerves!


Roasted Butternut and Sage Risotto.

500g Butternut roasted with fresh sage until just done (do not let it get mushy)
1 Onion Thinly sliced
2 Cups Risotto
2 Minced Garlic cloves
2 - 3 Cups cups Hot Chicken Stock (or vegetable) with 1 Pinch Saffron added
10 leaves fresh sage
Olive Oil
Salt and Black Pepper
Parmesan cheese (optional for serving)

Fry the onion in the warm pot until soft, but not brown.
Add the risotto and fry until coated in the oil.
Add the garlic and fry for another minute.
Start adding the stock a spoon at a time and keep stirring.
Do not leave the stove, you have to keep stirring and adding the stock as it dries out.
After about 20 minutes the risotto will be nearly done.
Add the butternut, together with the sage you roasted it with.
Add some extra fresh chopped sage.
Allow this to warm through.
You then have to decide if you want it soft and runny or firmer,
depending on how much more liquid you add.
You can add butter if you wish - this is a personal preference.
Leave to rest for 5 minutes before serving.

Chicken Stripers

Yesterday I showed how to make your own peri-peri sauce. As I mentioned, it is very easy to make and not only as a sauce but a marinade too.

These chicken strips are great for a quick meal and are very in-expensive. They make a great filling for a pita bread too!

Peri-Peri Chicken strips

3 Chicken breasts (skinned and slices into 3 or 4 strips, depending on the size)
½ Cup Peri Peri Sauce
1 Cup Bread Crumbs

Marinade the strips in the marinade for 3-4 hours.
Pre heat the oven to 200°C.
Remove the strips from the marinade.
Place the strips in a bag with the bread crumbs, toss to coat.
Place in the oven and cook until golden brown.
Serve hot or cold.
You could fry these, but I think they taste better baked and are better for the waist line!

A little boy got lost at the YMCA
and found himself in the women's locker room.
When he was spotted, the room burst into shrieks,
with ladies grabbing towels and running for cover.
The little boy watched in amazement and then asked,
'What's the matter, haven't you ever seen a little boy before?'