Having a little fun with food and art.
The lines and textures of my favorite wooden African carving which hangs on the wall in my kitchen, reminded me of small bite size savouries, and they worked so well served on beautiful wooden platters. Mini Chorizo Pizzas , Baked Potato Batons and small Chicken Lace Pancakes mimic the shapes and textures perfectly.
Oh wow you are going to just love these chicken livers. They are like nothing you have ever tasted before. The delicious aroma and taste of cinnamon drenched onions makes you want to eat more and more and more.
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Lights, camera, pizza! – Introducing the Pizza Challenge Live winner, Jade Fairbrother, who will be donning the apron as Col’Cacchio’s pizzeria’s August Celebrity Chef with her award-winning Hollywood Scene pizza – R5 from the sale of each pizza is donated to the Children’s Hospital Trust, fundraiser for the Red Cross War Memorial Children’s Hospital and Paediatric Healthcare in the Western Cape.
Eclairs, also known as profiteroles, paris-brest, and cream puffs are made with Choux Pastry which is very easy to make. If you follow my recipe, your choux pastry will never be a flop. Eclairs can be filled with sweet or savoury fillings, but today I have added the Amarula Cream liquor to the creme patisserie, and its deliciously subtle and smooth. I made a trio of eclairs using the ingredients we were given in this weeks PnP Food Bloggers Challenge – Sponsored by Amarula, with chocolate, almonds and pears.
I am so excited to share my delicious recipe of a great combination of lean, cholesterol lowering Ostrich burgers with mealie meal (corn meal in the USA) bread that is crammed with carbohydrate energy. The addition of minced dried fruit compliments the ostrich by giving it a slightly sweet flavour. These ingredients are truly South African and cooked over the coals makes this a perfect and healthy dish to share with family and friends. Top it off with a delicious red wine reduction, and your meal is bound to be a success.
Legend has it that the first French Onion Soup soupe à l’oignon à la lyonnaise, was made by King Louix XV. He was looking for a late night snack to eat, but had nothing in his hunting lodge pantry, except for butter, onions and champaigne. There is no official confirmation of this, but it is a lovely story and one we should perhaps remember next time we are looking for something to cook. Try and make do with what you have, maybe something great will come of it.
I am thrilled to have been chosen by Pick and Pay Stores as one of South Africa’s top 50 Food Bloggers, to take part in their FRESHLY BLOGGED food challenge. Every week we are given a new challenge with a new set of ingredients and we are asked to create an exciting innovative recipe. Week 1 and the pressure is on to at least make it through one round.
