Hidden Treasure

One of my favourite shows is The Antique Roadshow. I am not sure if it's the guy with the funny glasses or the surprise on peoples faces when they find out that Granny's old junk is worth more than their house.

I am not a collector or a hoarder, I'm the kind of person that will give away or throw away anything I no longer use or like. I hate the surfaces in my home to be cluttered with things. My Mother on the other hand, collects and holds on to everything. She has more ornaments in her house than Imelda Marcos has shoes!

There are a few pieces I've always had my eye on, even before I recognized my own fetish for kitchen related gadgets. I know this bowl is terribly kitch, and totally over the top but I really do love it. Perhaps it has something to do with the fact that it always stood on the sideboard and I was never allow to touch it or maybe I am turning into a sap in my old age. Whatever the reason, I am very proud that it now lives in my house and I can touch it every day.

Of course it will not only be an ornament in my home and I can't wait to use it... Perhaps a creamy blue cheese and cauliflower soup?

Hiking Recipes - Part 2

The big hike is only 32 days away (and counting) and we are now in the final stages of preparation. Fitness and enthusiasm levels are high, even though I am still recovering from a knee injury, which the physiotherapist diagnosed as a nerve problem. I still experience some discomfort, but the pain is manageable and the stretching exercises are helping tremendously.

So, the pressure is now on to find meals which are easy to prepare but still comforting after a long day's hike. I am scouring the supermarket aisles for products which are light to carry, need no refrigeration and are also dairy free for Keith - did I mention light to carry?

Ina Paarman have a great variety of ready made sauces. I found this Tomato and Chilli sauce which after a little pimping made a fantastic meal - hiking or staying home.

Hiking Tomato and Chilli Pasta Sauce

1 Sachet Tomato and chilli Ready to serve sauce
1 Sachet Tomato Paste (this is optional, but gives great body to the sauce)
30ml Dried Onion Flakes
45ml Dried Mushroom (Porcini works best)
10 - 15 ml Sugar
5ml Dried Chilli (another optional extra)
Water
1 Spicy cured sausage
A little oil for frying
Cooked Spaghetti to serve

In your pot add all the ingredients (except the spaghetti) and simmer for about 15 minutes, until everything is cooked and soft.
Boil the pasta, drain and leave a little of the starch water in the pasta (when you hike you do not take your colinder, so leaving some behind is easy!)
Mix the pasta and the sauce together and leave to rest for a few minutes so the pasta can soak up the flavours.
Serve and eat with gusto!
If you're not hiking this is still a great super quick supper, and even my fussiest eater wanted seconds! You can then use fresh mushrooms and onions.

Curry Consumers

I am a bit of a sucker when it comes to new food products, and especially when the packaging is good.

Spice Mecca have launched two new product ranges - Tastes of India and Tastes of the Cape, both of which are beautifully packaged and with full recipes printed on the back of the box - very handy if you are not an experienced curry cook.

Usually I am sceptical about these kind of recipes - but decided to put them to the test. I bought the Lamb Vindaloo and followed the recipe exactly - even as far as the serving suggestion to make rotis - and it was a huge success. The instructions are easy to follow and produces a great curry.

I am sure all you curry queens (and domestic goddesses) are pulling out your hair at the thought of buying box curry and then following the cooking instructions on the box - but bear with me, I'm still a novice in Indian cuisine so it's all baby steps!

I will definitely be trying out some of the others in the Indian range, which include -
Butter Chicken Makhani, Chicken Korma, Madras Curry, Rogan Josh and Indian Seafood Curry.

Lamb Vindaloo
Spice Mecca Style

2 Heaped Tablespoons Spice Mecca Vindaloo Masala
1 Tablespoon Garlic and Ginger Paste
1-2 teaspoons Salt
6-8 Tablespoons Black Vinegar ( I used red wine vinegar)
1 kg Lamb pieces (or Beef)
2 Onions chopped
Oil for frying
1 tin (410g) Chopped peeled Tomatoes
2 Tablespoons Tomato paste
375ml Water
1-2 Teaspoons sugar

Optional : Which I added
3 Chopped Red or Green chillies

Make a paste with the masala, garlic and ginger, salt, chillies and vinegar and marinade meat for 30 minutes.
Braise the onions until golden brown.
Add the meat mixture and braise for 2 minutes.
Add the tomatoes, tomato paste, water and sugar.
Cook on medium heat for about 10 - 15 minutes - Stir occasionally.
Simmer on a low heat for about 80 - 90 minutes until meat is tender and sauce thickens, stirring occasionally.
Serve with steamed rice, rotis and some of this dhal - Yummy!

Brownie Sweetness

Yesterday Moo posted her "Death by Chocolate Cake" and it's a real killer recipe, with 200g of chocolate it's guaranteed to sort out any hormonal chocolate cravings in a single bite.

I didn't have enough time on my hands to make the Death by Chocolate Cake, but still needed something chocolaty to finish off my day. I settled on "Death by Chocolate Brownie", which I am dedicating to Moo - the grand-mother of all good things in the kitchen!

There is a special note for this recipe - use a good quality minimum 70% dark chocolate, you really will taste the difference in the final product.

Mighty Moo Brownies

100g Dark Chocolate (I used 75% Lindt Ecuador)
½ Cup Butter
½ Cup Coconut Oil (optional - you can make this using only butter)
4 Eggs
1 Cup White Sugar
¼ Cup Dark Brown Sugar (you can use more sugar if you like it sweeter)
1 Cup Flour
½ Cup heaped Raw Macadamia Nuts chopped
Salt

Melt together the butter, coconut oil and chocolate in a double boiler.
Beat together the eggs and sugar until light and fluffy
Add the melted chocolate mixture to the eggs and mix well.
Add the flour, nuts and salt to the mix and blend to combine.
Pour into a 20cm (about 8") square greased baking tin.
Bake at 180°C for 25 -30mins.
It is baked when your insert a tester and it comes out with a little chocolate on.
Be careful not to over bake, otherwise it won't be fudgy.
Remove from the oven and leave in the tin, covered until cooled.
Cut into squares, dust with icing sugar and serve with cream or ice-cream.

Another Fish Cake

You might have picked up from reading this blog that I love fishcakes! They are so easy to make, are very economical and can be eaten hot or cold - anywhere, anytime!

So forgive me if I am boring you with another fishcake recipe, but the great thing is, every time you make them, they can be different. A culinary trip around the world on a fishcake!

Hake Fishcakes

750g raw Minced Hake (I buy this at my local supermarket, but you can mince your own in a processor)
1 Onion finely chopped
30ml Mayonnaise
Juice of 1 large Lemon
52g sachet of Smash (Instant mash potato)
1 Teaspoon of Jenny Morris Zesty Fish Spice (or whatever fish spice you can get)
½ Teaspoon Salt
Pepper
Breadcrumbs

Mix all the ingredients together and form into patties.
Roll in breadcrumbs.
Fry in a medium hot pan with a little oil for about 5 minutes on each side until cooked through and golden brown.
Serve hot or cold.