tag:blogger.com,1999:blog-3785173803673840222024-02-07T18:12:49.935-08:00Olivia's KitchenRecipe development, food styling and catering.Anonymoushttp://www.blogger.com/profile/12047271226666809363noreply@blogger.comBlogger159125tag:blogger.com,1999:blog-378517380367384022.post-7129682305620153052015-11-26T10:19:00.000-08:002015-11-26T10:19:01.165-08:00My version Crustless Quiche, salmon, broccoli and a crunchy saladThe other day I entered a competition on Instagram through one of our local foodies, Sarah Graham, and I won! Sarah asked what our favorite ingredient to take on a safari would be and my answer was "lemons" they tenderise, flavour, add freshness, can be used as a marinade and a decoration for the table. My prize was 3 of Sarah's books all signed, her books are filled with quick and easy recipes, just what I needed on this off day with limited stock in the kitchen.<br />
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I decided to try the Crustless spinach and trout quiche which is gluten and wheat free due to having no crust but I also made it dairy free and changed the filling slightly to suit what I had at home, the name of the book I chose first " Home".</div>
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<b>My version Crustless Quiche with salmon, broccoli and a crunchy salad</b></div>
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<b>Makes 4</b></div>
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1/4 head of broccoli, roughly chopped and rinsed</div>
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1 tin salmon flaked, drained of its brine</div>
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few sprigs celery leaves chopped</div>
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15ml lemon juice</div>
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salt and pepper</div>
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sprinkle of paprika</div>
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<b>Custard:</b></div>
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3 eggs</div>
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200ml - 220ml almond milk, unsweetened</div>
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pinch of salt</div>
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<b>Salad:</b></div>
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2 small tomatoes, cubed</div>
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piece of cucumber, cubed</div>
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fresh soft herbs (dill, parsley, coriander)</div>
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20ml extra virgin olive oil</div>
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5ml apple cider vinegar</div>
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Heat the oven to 180 degrees Celsius.</div>
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<b>filling</b>: microwave the broccoli for 2 minutes covered in a bowl.</div>
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mix with the other ingredients. spay 4 holes of a muffin tin and share the mix between the hollows.</div>
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<b>Custard</b>: mix together and pour over the filling, bake for 20-25 minutes</div>
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<b>Salad</b>: mix together and season.</div>
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<b>Pictures and recipe copyright by Tamsyn Wells</b></div>
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<br />Anonymoushttp://www.blogger.com/profile/12047271226666809363noreply@blogger.com0tag:blogger.com,1999:blog-378517380367384022.post-43572683327972318292015-09-14T12:07:00.000-07:002015-09-14T12:40:47.046-07:00Green Eggs and HamIt's been a while since my last post, I have been in a triathlon / work / social whirlwind having finished Ironman 70.3 Durban Yay yay... and the race nerves are over... until the next one.. I can get back into some blogging.<br />
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Lately I have been struggling with breakfast, every morning hungry from training and the night time fast, ready for something delicious but trying to cut out sugar, bread and always dairy doesn't leave many options and end up not being very filling. I made this dish the other day and it was delicious, may be made with dairy or lactose free and on toast if you like.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkRmIOIU2NVmFVR0K0j1tdMrZoRl-eubYDN_-AVu8RZmCoa_lS5z3IS7OTFlTq0ruGWXEf-00AJInpBS-vrV9npOTo5Y-EDEdbWHoFAyKQbzbvFjIstC4YkpRU8ly_w50OlMGp1_KY_vc/s1600/IMG_3075.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkRmIOIU2NVmFVR0K0j1tdMrZoRl-eubYDN_-AVu8RZmCoa_lS5z3IS7OTFlTq0ruGWXEf-00AJInpBS-vrV9npOTo5Y-EDEdbWHoFAyKQbzbvFjIstC4YkpRU8ly_w50OlMGp1_KY_vc/s320/IMG_3075.JPG" width="240" /></a></div>
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<b>Green Eggs and Ham</b></div>
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<b>Serves 2</b></div>
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4 slices Gypsy ham ( full round slice, not too thick)</div>
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4 eggs</div>
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4tbsp soya milk or any other milk, almond, rice, oat..</div>
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20ml pesto princess lactose free pesto</div>
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20ml napolitana sauce (or a tomato chutney or relish)</div>
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1 leaf of spinach, chiffonade finely.</div>
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salt and pepper</div>
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spray and cook</div>
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<b>Method:</b></div>
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Heat your oven to about 170 degrees Celsius.</div>
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Spray 4 dariole molds or muffin cups with spray and cook.</div>
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Lay one piece of ham in each cup, place a bit of spinach and the tomato relish in the bottom.</div>
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Crack an egg in each cup, teaspoon of pesto and a bit of salt and pepper, pour over the milk.</div>
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Bake for about 6-8 minutes unless you want well done eggs then it will be about 10 minutes.</div>
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Serve with toast or a gluten free bread, may be eaten as a lunch with a salad.</div>
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<b>Recipe and pictures copyright by Tamsyn Wells</b></div>
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<br />Anonymoushttp://www.blogger.com/profile/12047271226666809363noreply@blogger.com0tag:blogger.com,1999:blog-378517380367384022.post-41402765540844624302015-07-20T04:01:00.000-07:002015-07-20T06:22:13.744-07:00Chickpea and Coconut RusksI designed this recipe since a friend of mine brought great tasting Chickpea rusks with on our Knysna Marathon holiday recently but they were so hard they had to soak in our coffee before we could eat them. Having a bit of chickpea flour at home I decided to test out a recipe of my own and they came out great!<br />
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I added a spoon of raw honey but I am sure they would work just as well without it if you want a sugar free version. The bought version had ginger in it which was a tasty addition but I did not have any at home but feel free to add any flavouring you prefer, lemon zest, chocolate chips, nuts, seeds, spices...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYMl1to6ZL7fkrqpAgewRkjyxsMZhlmg6FAKoEnsoofzYVT-ilf-7HtY-LhmecfvCO-XUj5lCy9oQxlFWQV2xMbpxy2VZpmUnnlWuGe4FAN6lOnDXC8PMJhODg6xbXWG7lOdJkzo8jq_I/s1600/IMG_1931.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYMl1to6ZL7fkrqpAgewRkjyxsMZhlmg6FAKoEnsoofzYVT-ilf-7HtY-LhmecfvCO-XUj5lCy9oQxlFWQV2xMbpxy2VZpmUnnlWuGe4FAN6lOnDXC8PMJhODg6xbXWG7lOdJkzo8jq_I/s320/IMG_1931.JPG" width="261" /></a></div>
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<b>Chickpea and Coconut Rusks</b></div>
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<b>Makes 8</b></div>
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1 cup chickpea flour</div>
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1 tbsp coconut oil</div>
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1/2 tin chickpeas, drained and rinsed</div>
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10 pipped dates</div>
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1 ml salt</div>
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2ml bicarb</div>
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1 tbsp raw honey</div>
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1/2 cup desiccated coconut</div>
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1tbsp sunflower seeds</div>
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1 ml caraway seeds</div>
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2ml cinnamon ground</div>
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2tbsp water</div>
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Place all ingredients in a blender and blend for a few minutes until the dates are roughly chopped up.</div>
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Spray and cook an oven proof dish. Place the rusk mixture in the dish and pat it out until 2cm thick (it does not need to fill the base of the dish) Bake on 200 degrees Celsius for 20 minutes.</div>
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Remove from the oven, tip onto a board and gently break into chunks. Place back in the oven on 100 degrees Celsius for 1,5 hours then leave in the oven until cool. Keep in an airtight container.</div>
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Enjoy with coffee or tea.</div>
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<b>Recipe and pictures copyright by Tamsyn Wells</b></div>
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<br />Anonymoushttp://www.blogger.com/profile/12047271226666809363noreply@blogger.com0tag:blogger.com,1999:blog-378517380367384022.post-77696005791256789602015-06-01T10:35:00.000-07:002015-07-20T05:16:42.206-07:00Ultimate seed mix breadQuick and easy to make, I sliced it up and wrapped the slices individually in cling wrap and toasted as needed.<br />
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7 eggs<br />
1 Tbsp coconut oil<br />
2 Tbsp balsamic vinegar<br />
8 Tbsp ground ultimate seed mix<br />
1 Tbsp potato flour/ coconut flour<br />
1 tsp baking soda<br />
1 tsp baking powder<br />
2ml oregano<br />
pinch of salt<br />
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Place all ingredients into a liquidiser and blits for a minute, place in a 15x15 cm square deep dish, lined the bottom with greaseproof paper.<br />
Pour the bread mix in the tin and bake on 170 degrees Celsius for 35 minutes<br />
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<b>Recipe and picture copyright by Tamsyn Wells</b>Anonymoushttp://www.blogger.com/profile/12047271226666809363noreply@blogger.com0tag:blogger.com,1999:blog-378517380367384022.post-182430509408591842015-05-03T11:05:00.000-07:002015-05-03T11:05:16.612-07:00Ultimate seed mix recipes continuedI was worried when I bought the packet of these seeds thinking how long it will take me to eat all these, I now find I put it in almost everything. Since cutting most bread from my diet, I like that the seeds are still adding the necessary fibre and it adds a nutty flavour to my food plus I am finding new uses for them!<br />
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<b>Ultimate Porridge</b><br />
<b>Makes 1 bowl</b><br />
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2 tbsp blended ultimate seed mix (to a dust) (or equal parts pumpkin seed, sunflower seed and flaxseed)<br />
130ml coconut milk<br />
piece of vanilla pod<br />
5ml raw honey<br />
fresh and dried fruit of your choice (I used fig, dry cranberry, sliced banana and fresh berries)<br />
toasted almonds<br />
toasted coconut flakes<br />
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Cook the blended seeds with the coconut milk, dash of water and vanilla pod for 10 minutes.<br />
Add the other ingredients and eat as a hot porridge.<br />
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<b>Ultimate Hummus</b><br />
<b>Makes 350ml</b><br />
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1 tin (400g) chickpeas, rinsed</div>
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1/2 garlic clove</div>
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2 tbsp tahini paste</div>
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2 tbsp ultimate seed mix blended to a dust</div>
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80ml extra virgin olive oil</div>
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30ml water</div>
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10ml lemon juice</div>
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salt and pepper</div>
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pinch of chilli powder</div>
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pinch of smoked paprika</div>
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Place all ingredients into a liquidiser and blend until smooth, add a little more water or oil if its too thick to blend, adjust the seasoning.</div>
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Eat with anything, my favorite is brown rice crackers.</div>
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<b>Ultimate souffle'</b></div>
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<b>Makes 1 </b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipReNT8_V9HdhktTUjX8iOzb2wWe1qJV41OHt6zLhs6fX_hLL5TvMMp9fIEi9SJ61JO34ImaSOtLDOWQiw3xuHzbbBze8tZsDR9bDisxXw4BbKK96Y2BMmjpnAF_6lOwYsHtCA3dEa178/s1600/IMG_0376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipReNT8_V9HdhktTUjX8iOzb2wWe1qJV41OHt6zLhs6fX_hLL5TvMMp9fIEi9SJ61JO34ImaSOtLDOWQiw3xuHzbbBze8tZsDR9bDisxXw4BbKK96Y2BMmjpnAF_6lOwYsHtCA3dEa178/s1600/IMG_0376.JPG" height="320" width="320" /></a></div>
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3 tbsp blended ultimate seed mix</div>
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130ml coconut milk</div>
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35ml honey</div>
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1 egg</div>
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Cinnamon</div>
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Cook the coconut milk, honey and seed mix until thickened. </div>
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Separate the eggs and add the yolk to the cooked seed mix off the heat.</div>
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Whip the egg white until thick and fluffy, fold into the seed mix.</div>
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Grease a ramekin with coconut oil. Place the mix in the dish.</div>
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Bake on 190 degrees Celsius for 10-12 minutes. Dust with cinnamon.</div>
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<b>Ultimate Omelet's</b></div>
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<b>makes 2 small or 1 bigger</b></div>
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130ml coconut milk</div>
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30ml ultimate seed mix blended</div>
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30 ml coconut flour</div>
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15ml psyllium husk</div>
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2 eggs</div>
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pinch of salt</div>
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1 small banana mashed with a fork</div>
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3ml baking powder</div>
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coconut oil</div>
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Mix all ingredients except the coconut oil and allow to stand for 5 minutes to thicken slightly.</div>
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Spray and cook a non stick pan and place a little coconut oil in. Once the pan is hot pout the omelet mix in and cook until golden, place under a grill and grill the top until it is set.</div>
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Place on your plate and fill with fillings of your choice, I used peanut butter, banana and fig, drizzled with raw honey.</div>
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<b>Recipes and pictures Copyright by Tamsyn Wells</b></div>
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This is the second recipe in my Ultimate collection, the seed cracker is not really a new thing at all, I just really needed a toast substitute for the mornings and designed this recipe, I like that it has the added carrot and baby marrow making it a little less dry and even more nutritious.<br />
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<b>The Ultimate cracker</b></div>
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<b>Makes 4 large toast size pieces or 8 small</b></div>
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100ml ultimate seed mix, blended to a dust</div>
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100ml flaxseed</div>
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100ml sunflower seed</div>
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100ml pumpkin seed</div>
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1 small finely grated baby marrow</div>
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1/2 small finely grated carrot</div>
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2tbsp tahini paste</div>
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10ml psyllium husk</div>
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2ml cajun spice</div>
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1 ml onion powder</div>
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pinch of salt</div>
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Mix all together , spray and cook a 20cm by 15cm pan or line with greaseproof paper.</div>
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Press the cracker mix into the tin and bake on 180 degrees Celsius for 15 - 20 minutes.</div>
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Top with any sandwich topping.</div>
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<b>Recipe and pictures copyright by Tamsyn Wells</b></div>
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<br />Anonymoushttp://www.blogger.com/profile/12047271226666809363noreply@blogger.com0tag:blogger.com,1999:blog-378517380367384022.post-52035711255683751602015-04-30T09:43:00.000-07:002015-04-30T09:43:32.212-07:00Dim Sum BrothThis recipe is just added to my collection of quick broths and of course goes really well with my favorite Dim Sum!<br />
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<b>Dim Sum Broth</b><br />
<b>serves 4</b><br />
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1/2 onion sliced<br />
1 tbsp ginger, julienne<br />
2 tsp sesame oil<br />
30ml sake<br />
30ml sherry<br />
60ml soy sauce<br />
2 cups water<br />
4 cups chicken stock<br />
2 tsp palm sugar<br />
squeeze of lemon<br />
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Fry the onion and ginger in the sesame oil.<br />
add the other ingredients and bring to the boil, adjust seasoning.<br />
Steam the dim sum and serve in the broth with fresh coriander.<br />
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Add chilli if you want a bit of spice.<br />
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<b>Recipe and picture copyright by Tamsyn Wells</b>Anonymoushttp://www.blogger.com/profile/12047271226666809363noreply@blogger.com0tag:blogger.com,1999:blog-378517380367384022.post-89237418762079855412015-04-19T07:48:00.001-07:002015-04-19T07:48:39.720-07:00Quick Chicken Bone BrothMost food trends that hit our shores originate from New York City even though we are top of the culinary list. Bone broth is by no means a new food item, it is the base of all cuisines from french to even Vietnamese but made into a new food trend by a chef who opened an eatery called Brodo in New York, specialising in beef, chicken and turkey broths with new style additions like fresh ginger, roasted garlic and pickled chillies. The main attraction in bone broth is the collagen know to plump skin and improve hair quality while boosting the immune.<div>
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I made a quick one with chicken legs in the hope the high vitamin, collagen and mineral content in the soup cures my flu. I added fresh grated ginger, parsley, coriander and a squeeze of lime at the end to freshen it up and cut the richness but it may be used in your gravy, risotto's, Ramen noodles, and as a base for an even more flavourful soup.</div>
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<b>Quick Chicken Bone broth</b></div>
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<b>serves 2</b></div>
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1 pk free range chicken legs 500g</div>
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1/2 onion, chopped</div>
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15ml olive oil blend</div>
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2 garlic cloves, chopped</div>
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2 celery stalks, finely sliced</div>
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2 carrots, cut in 4 longways then cut into cubes</div>
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3 baby marrow, cut the same as the carrot</div>
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2 sprigs thyme</div>
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squeeze of lemon</div>
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salt</div>
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few sprigs flat leaf parsley</div>
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few sprigs coriander</div>
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squeeze of lime</div>
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thumb size piece of ginger</div>
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Fry the chicken, onion and garlic in a pot until the onions are softened, the chicken does not need any colour, just to release some of the fat.</div>
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add the carrots, celery and baby marrow and the thyme leaves, fry for 2 minutes and then top up with a litre of cold water. Add 5ml salt and a squeeze of lemon.</div>
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Bring to the boil and simmer for 30-45 minutes, skim the top every 10 minutes.</div>
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Remove the legs from the soup and shred the meat, ad back into the pot and adjust the seasoning.</div>
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Serve with a lime wedge, fresh grated ginger and chopped parsley and coriander.</div>
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<b>Recipe and pictures by Tamsyn Wells</b></div>
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Anonymoushttp://www.blogger.com/profile/12047271226666809363noreply@blogger.com0tag:blogger.com,1999:blog-378517380367384022.post-20928508895484577872015-04-10T11:04:00.000-07:002015-04-10T11:04:46.473-07:00Broccoli OrecchietteI have made this dish many times using the bought version of the pasta always wanting to try make them myself, easier than I thought and as always freshly made totally outshone the bought variety.<br />
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Orecchiette meaning small ears are flat rounds of pasta with a slight curve to cup the sauce/filling you are going to serve with it, the recipe uses no egg which is why I was worried it would possibly come out tough but these were of the lightest I have ever tasted, almost dumpling in texture.<br />
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The most traditional topping is this broccoli and anchovy version I made but they would be really amazing with tiny meatballs and ragu or a basic tomato sauce.<br />
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<b>My Home Made Orecchiette</b><br />
<b>Step By Step Recipe</b><br />
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<b>Pasta:</b><br />
1.5 cups cake flour<br />
warm water to form a dough<br />
Pinch of salt<br />
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<b>Filling:</b><br />
1/3 pk of broccoli<br />
1 garlic<br />
1/2 red chili<br />
5 anchovy fillets<br />
lemon juice<br />
olive oil<br />
Parmesan<br />
salt and pepper<br />
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Place the flour in the centre of a wooden board and make a well, add the warm water slowly stirring in the centre, incorporating the flour as you stir.</div>
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Once you have all the flour incorporated and the dough is not sticky, knead until it is smooth for about 5 minutes. If you added too much water just add extra flour.</div>
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Cut the dough into 2 or 3 pieces and roll into a log about the thickness of your thumb then cut discs 0.5cm max. Using your thumb and flour if necessary, squash each disc as flat as you can with your thumb and then peel it off allowing it to curve.</div>
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Spread them out on the board, you may now allow them to dry out if you wish or use them immediately. Prepare the filling by putting a pot of water on to boil. Using about 1/3 of a pack of broccoli, place it in the boiling water for 3-5 minutes. While its blanching get a clove of garlic and cut into chunks that you can remove later unless you want strong garlic then chop it. 1/2 chili chopped, 5 anchovy fillets and a squeeze of lemon.</div>
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Remove the broccoli from the boiling water and place in ice water to keep the green colour then finely chop it up with the stalks. Add your Orecchiette to the pot of water with some salt and boil for 5-6 minutes, they will rise to the surface, then strain.</div>
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Place the pot back on the heat with a little oil and fry the garlic, chili and anchovy fillets. Remove the garlic now if you wish.</div>
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Add the finely chopped broccoli, allow to heat through, add the pasta, some salt, pepper, lemon juice and a drizzle of extra virgin olive oil.</div>
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Eat and enjoy topped with parmesan shavings.</div>
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<b>Recipe and pictures copyright by Tamsyn Wells</b></div>
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They held together well and would work great with a cream cheese frosting as a cupcake.<br />
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<b>Carrot Muffins with crunchy almond topping</b><br />
<b>Makes 10 - 12</b><br />
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180g flour<br />
1/2 tsp bicarb<br />
1/4 tsp baking powder<br />
1 tsp cinnamon<br />
1/2 tsp salt<br />
180g light brown sugar<br />
140g canola oil<br />
1/2 vanilla pod<br />
80g eggs (2)<br />
220g grated carrot, grate on the fine side<br />
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Mix the dry ingredients, flour, bicarb, baking powder, cinnamon, and salt.<br />
Mix the wet ingredients, sugar, canola oil, vanilla pod seeds, and eggs.<br />
Mix the wet ingredients in a cake mixer, add the dry ingredients then lastly add the carrot, mix until smooth.<br />
Place in muffin cups in a muffin tray, top with topping and bake on 190 degrees Celsius for 20 - 30 minutes or when bouncy to touch.<br />
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<b>Topping:</b><br />
3 tbsp light brown sugar<br />
3 tbsp flaked almonds crushed<br />
1 tbsp butter<br />
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mix with your fingers to a crumble, place on top of each muffin.<br />
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<b>Recipe and picture copyright by Tamsyn Wells</b><br />
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<br />Anonymoushttp://www.blogger.com/profile/12047271226666809363noreply@blogger.com0tag:blogger.com,1999:blog-378517380367384022.post-56749503904404811932015-03-23T12:38:00.001-07:002015-03-23T12:39:49.674-07:00Beijing OperaDim Sum is easily one of my favorite foods, the soft, melting slightly sticky outer layer and the salty soy is pure addiction so it made me happy to hear of Beijing Opera, a new Dim Sum bar right on my doorstep.<br />
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An intimate interior with two communal tables and some window seats, sit where you can and mingle with the locals, they don't take bookings. </div>
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<span style="text-align: left;">The menu has pan fried Potstickers, dim sum which has been crisp fried one one side, Bao which are the steam buns and steamed dim sum with assorted fillings for all as well as a specials menu which comprised of a dumpling soup and a rice dish this evening.</span></div>
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My brother and I tried a few of each, all of them beautifully made, it is delivered as they are ready in a constant flow.</div>
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The owner was friendly and attentive, make sure you get some of her "secret sauce" which was A really delicious addition to our feast. The prices are between R40 and R60 for 4 dim sum and R15 for a steam bun, just remember to bring cash or use Snapscan as there is no credit facility yet but they have recently received their alcohol licence.</div>
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I will definitely be there again soon!</div>
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<b>Beijing Opera</b></div>
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<b>7 Rose Street</b></div>
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<b>De Waterkant, Cape Town</b></div>
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<b>Tel:0725309654</b></div>
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<b>Pictures and article Copyright by Tamsyn Wells</b></div>
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<br />Anonymoushttp://www.blogger.com/profile/12047271226666809363noreply@blogger.com0tag:blogger.com,1999:blog-378517380367384022.post-77874379999425590762015-02-24T09:13:00.003-08:002015-02-24T09:21:46.398-08:00Peanut Butter, coconut and date ballsPart two of the natural, home-made cycle food challenge, after my <a href="http://www.oliviaskitchen.blogspot.com/2015/01/apple-banana-and-peanut-butter-muffins.html">muffins </a>, which were delicious but a bit too crumbly to eat while on the move, the girls who all got one ended up saving them for Chapman's Peak as a treat.<br />
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The cycle fuel challenge is to take along foods that can feed you on the long rides, taking up the least space, being handy and easy to eat and a flavour you can tolerate while suffering up hill after hill.<br />
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My balance not being at the best, these were nice and easy to grab out of a zip lock bag and can fit in your back pocket without crushing.<br />
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Not just for cycling or sports in general, serve them as an after dinner treat dipped in chocolate, with coffee and for breakfast. Really quick to make and they freeze well too.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic8GdAQ-xpA8OdsUu4gnsADCa87UszeRw0HJGWelWq8am8kuiE0awr9obCtrheXYozYYBPhaUszEVn9YofJ35dD8IkRbe4iM_TAql-kpuD9VMh-lcA-3fehGq2FadOhywUH64kYhKoj-M/s1600/IMG_7560.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic8GdAQ-xpA8OdsUu4gnsADCa87UszeRw0HJGWelWq8am8kuiE0awr9obCtrheXYozYYBPhaUszEVn9YofJ35dD8IkRbe4iM_TAql-kpuD9VMh-lcA-3fehGq2FadOhywUH64kYhKoj-M/s1600/IMG_7560.JPG" height="320" width="320" /></a></div>
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<b>Peanut Butter, coconut and date balls</b><br />
<b>Makes 20</b><br />
<b><br /></b>
240g Mejool dates, pitted<br />
120g salted peanuts and raisins<br />
1 tbsp chia seeds<br />
1 tbsp sesame seeds<br />
2 tbsp peanut butter<br />
1 tbsp raw honey<br />
50ml oats<br />
80g toasted coconut<br />
<br />
Blits all ingredients except the coconut in a blender until a paste has formed.<br />
Roll into balls and then roll in the coconut.<br />
Refrigerate or freeze until needed.<br />
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<b>Recipe and picture copyright by Tamsyn Wells.</b><br />
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<br />Anonymoushttp://www.blogger.com/profile/12047271226666809363noreply@blogger.com0tag:blogger.com,1999:blog-378517380367384022.post-65758499816423525532015-02-10T21:48:00.001-08:002015-02-10T21:48:28.478-08:00Izakaya MatsuriI really can't take credit for finding this little <a href="http://www.izakayamatsuri.com/">Japanese gem</a>, luckily invited by somebody who knows me very well, especially to know this is my kind of place.<br />
As much as I would love to keep it a secret, it really deserves a mention on my blog!<br />
Interestingly, while researching I came across the meaning of an Izakaya, is a fun vibey place found all over Japan, catering to locals, friendly and social specialising in beers and small Japanese tapas style dishes which pairs with the beers. Pretty much sums up the place.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcjy2oZvlFlQ6lX9fE3FXvhK8nabyU9ePIyTBP8VSYyWKuBU6IwzAYyltqrZ0Wn0i9GF3VJGrS9gvRSrkBqyAbOCc5eW49gXn-Wmy6qxBDkcN0uOHV2fqTx_YwtIPd9gq3vSszHzEOD6g/s1600/IMG_7924.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcjy2oZvlFlQ6lX9fE3FXvhK8nabyU9ePIyTBP8VSYyWKuBU6IwzAYyltqrZ0Wn0i9GF3VJGrS9gvRSrkBqyAbOCc5eW49gXn-Wmy6qxBDkcN0uOHV2fqTx_YwtIPd9gq3vSszHzEOD6g/s1600/IMG_7924.JPG" height="320" width="240" /></a></div>
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Reminding me of my travels, sourcing hidden restaurants, this one is found down a little side alley off Green Point main road, decorated with beautiful lights almost like a festival creating a great ambiance. The chef / Owner is in full view behind the bar, the ex Head Chef of the well known Tank Restaurant.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ApltUycSKwmtQX_qKjF5GIRucIh8k5E4VJFpvuO5L-Y6yrnKOSWq0C2nL1Sid6pX_rZAmsx_x6wzV_f3jGoDwtxbXmedw6i3cQqYpdmzf9tKQuk_e84qGCnWvkX0_lDgu88vkk6WS1s/s1600/IMG_7923.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ApltUycSKwmtQX_qKjF5GIRucIh8k5E4VJFpvuO5L-Y6yrnKOSWq0C2nL1Sid6pX_rZAmsx_x6wzV_f3jGoDwtxbXmedw6i3cQqYpdmzf9tKQuk_e84qGCnWvkX0_lDgu88vkk6WS1s/s1600/IMG_7923.JPG" height="200" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8_W7RPMPc8JTaVkkGl-8IroTNeAy6uBQVRinzzCnzpyd-jPJgmm_VVDmzGUTsc7guPrD0TZoqy2kUotWagQzwAZJb12bTHdjhBtin8WUyT2YRADWHW1TNqlPru2ozdNRm-CxXLpTKSYg/s1600/IMG_7926.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8_W7RPMPc8JTaVkkGl-8IroTNeAy6uBQVRinzzCnzpyd-jPJgmm_VVDmzGUTsc7guPrD0TZoqy2kUotWagQzwAZJb12bTHdjhBtin8WUyT2YRADWHW1TNqlPru2ozdNRm-CxXLpTKSYg/s1600/IMG_7926.JPG" height="150" width="200" /></a></div>
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There is a board of daily specials as well as a selection of artisan beers and sake, don't miss the Bento box specials for lunch daily.</div>
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We opted for the starter platter of 5 tasting dishes to share, Edamame beans, seared tuna, calamari, Yakitori and tempura chicken, everything was delicious.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgImZSytVU9-Svr32cblAlajCzWWIogahhOI2kJZ6-MKH3vcbsQ8zUF0HRS3HKBBhy6i_Kg_NPGj2D2sAzH9lZFdfibnmOgcFWjE7a25RAVOeQDi3Tilam4JHJ6EU18UZn8CaR9ANQg_T4/s1600/IMG_7928.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgImZSytVU9-Svr32cblAlajCzWWIogahhOI2kJZ6-MKH3vcbsQ8zUF0HRS3HKBBhy6i_Kg_NPGj2D2sAzH9lZFdfibnmOgcFWjE7a25RAVOeQDi3Tilam4JHJ6EU18UZn8CaR9ANQg_T4/s1600/IMG_7928.JPG" height="200" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhABm8fhHkBnf-ttMdqpcHTMgh0AzgY-IYctK006uYN82ZY4BkuU4ajeFofLYJPd15BDnmFWs-3cJ0CeBMuZv6Kst6qG1jCmmbUkaLOdtUTy1ZELbV-l5uyrMY98yZIx8OtfQ5mxyBeGyg/s1600/IMG_7929.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhABm8fhHkBnf-ttMdqpcHTMgh0AzgY-IYctK006uYN82ZY4BkuU4ajeFofLYJPd15BDnmFWs-3cJ0CeBMuZv6Kst6qG1jCmmbUkaLOdtUTy1ZELbV-l5uyrMY98yZIx8OtfQ5mxyBeGyg/s1600/IMG_7929.JPG" height="200" width="150" /></a></div>
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I had my usual sushi craving so I opted for my favorite tempura prawn roll and because I was already getting full, the Rock&Roll, no rice, both were really well made and crispy, a variety of dipping sauces and a good size to eat in one mouthful. My friend had his favorite the Agedashi Tofu, a fried tofu in a soy broth and a salmon and avocado salad, washed down with Saporo beer and some warm Sake made for a delectable meal. I will go back for sure!</div>
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<b>Izakaya Matsuri</b></div>
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<b>Shop 6</b></div>
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<b>The Rockwell,</b></div>
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<b>32 Prestwich street.</b></div>
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<b>Green Point, Cape Town</b></div>
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<b>021-4214520</b></div>
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<br />Anonymoushttp://www.blogger.com/profile/12047271226666809363noreply@blogger.com0tag:blogger.com,1999:blog-378517380367384022.post-4524363140824414292015-02-01T09:20:00.002-08:002015-02-01T09:20:55.566-08:00I train just to eat Spaghetti BolognaiseThis is very possibly one of my favorite meals to eat, comfort to the max it can be enjoyed dark and rich in winter and light and fresh in summer. I always jazz up each mouthful with Parmesan, chili, loads of torn fresh basil and the best extra virgin olive oil I can find, this all makes a big difference to this fairly simple dish.<br />
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I say I train just to eat Bolognaise not because its bad but because I will just over indulge especially after smelling the pot simmer for hours and not to mention it is packed full of white carbs. It can definitely be made wheat free / carb free by making julienne ribbons of carrot and baby marrow, saute lightly then place the sauce on top and easily dairy free by omitting the Parmesan.<br />
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I am pretty sure my recipe is the standard Italian way, I just add grated baby marrow for extra health benefits.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDpsACqEE3oXaXl1XNURLORHtuxukY53ZTjYdDJL5T76VnnXkVuh79Leym60zH6XAIkkgQspzGgLZOXCrQNGpWt6HIeTm4Vs-ml1FMOodqBvyRlj2UpjmiBlNKaLE07Yhjtf1Z49dIl4s/s1600/IMG_7852.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDpsACqEE3oXaXl1XNURLORHtuxukY53ZTjYdDJL5T76VnnXkVuh79Leym60zH6XAIkkgQspzGgLZOXCrQNGpWt6HIeTm4Vs-ml1FMOodqBvyRlj2UpjmiBlNKaLE07Yhjtf1Z49dIl4s/s1600/IMG_7852.JPG" height="320" width="320" /></a></div>
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<b>Spaghetti Bolognaise</b><br />
<b>serves 4</b><br />
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1 pk spaghetti ( I like De Cecco)<br />
4tbsp extra virgin olive oil<br />
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1 onion finely diced<br />
2 garlic cloves finely chopped<br />
1/2 stalk celery, peeled and finely chopped<br />
1 whole chili (I leave it whole and remove at the end)<br />
1 pk lean beef mince about 350-400g<br />
1 medium carrot, peeled and grated<br />
1 large baby marrow, grated<br />
80ml tomato paste<br />
1 tub 400g crushed tomatoes ( I used the pronto brand)<br />
2tbsp Worcestershire sauce<br />
2 tbsp lemon juice<br />
2 tbsp balsamic vinegar<br />
salt and pepper<br />
fresh basil, marjoram and thyme, 1 sprig each<br />
cornflour to thicken if necessary<br />
<br />
In a medium saucepan, lightly fry the onion, garlic and celery.<br />
Add the mince and fry until liquid evaporates then fry until it gets a bit of colour.<br />
Add the chili, tomato paste and tomato chopped, 1 fill of the chopped tomato tin with water and bring to the boil.<br />
Add other ingredients except cornflour and allow to simmer for an hour or two, the longer the better.<br />
When almost done bring the pot of water to the boil for the pasta.<br />
adjust seasoning for the sauce and thicken with cornflour mixed with water if you like a thicker sauce.<br />
Boil the pasta in salted water for about 8-10 minutes. Strain and coat in a little olive oil.<br />
Serve with a side of chili, Parmesan and basil leaves.<br />
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<b>Recipe and picture copyright by Tamsyn Wells.</b><br />
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<br />Anonymoushttp://www.blogger.com/profile/12047271226666809363noreply@blogger.com0tag:blogger.com,1999:blog-378517380367384022.post-40862332422770412572015-01-12T11:28:00.000-08:002015-01-12T11:28:21.617-08:00Apple, banana and peanut butter MuffinsIt is just a few weeks until I do my 70.3 Ironman race, we have been training for a year now and I am excited to have the big day arrive. For the last few months we have been testing training fuels to take along on our 4 hour long rides. This weekend I made these muffins, apples add a bit of carbohydrate, egg for protein, banana for potassium, almonds for fat and energy, coconut for energy and electrolytes and finally peanut butter for protein, they definitely kept me going on this long training session.<br />
This recipe may be made dairy free if you omit the butter in the topping and replace with coconut oil.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjicZZ-wDLeBW7wIUBHrAKUp2ij973KdPSu6NbOH0WWRv3MFsCnUKpDVtTCksrR1ow6NdifhAFXuyPdUMoGLJjbVuO3XM3op3Kogw4lm8eStBJe932XA-1sxyQv9E-QfGW1JtFpnIl1UFk/s1600/IMG_7413.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjicZZ-wDLeBW7wIUBHrAKUp2ij973KdPSu6NbOH0WWRv3MFsCnUKpDVtTCksrR1ow6NdifhAFXuyPdUMoGLJjbVuO3XM3op3Kogw4lm8eStBJe932XA-1sxyQv9E-QfGW1JtFpnIl1UFk/s1600/IMG_7413.jpg" height="317" width="320" /></a></div>
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<br />
<b>Apple, banana and peanut butter Muffins</b><br />
<b>makes 18</b><br />
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<b>Topping:</b><br />
2 tbsp butter or coconut oil if you are dairy intolerant<br />
2/3 cup brown sugar<br />
1/2 tsp cinnamon<br />
1/2 cup crushed almonds<br />
125ml peanut butter<br />
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Mix together.<br />
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<b>Muffin:</b><br />
1/2 cup sunflower oil<br />
1 1/3 cup brown sugar<br />
1 orange zested, just keep the zest<br />
1 egg<br />
1 cup coconut milk or buttermilk<br />
2 1/2 cups flour<br />
1/4 tsp salt<br />
2 1/2 tsp Baking Powder<br />
1/2 tsp Baking soda<br />
1 3/4 cups fruit, I used a grated green apple and a mashed banana<br />
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Put the oven on 200 degrees Celsius.<br />
Line a muffin tray with cupcake cups.<br />
Mix the dry ingredients, flour, salt, baking powder, baking soda.<br />
In another bowl mix the wet ingredients, oil, brown sugar, zest, egg, coconut milk, fruit.<br />
Mix the two together, wet and dry.<br />
Spoon into the muffin cups, place a dollop of the topping on each muffin and bake for 15 minutes on 200 then turn it down to 170 degrees Celsius for 8 minutes. They ready when spongy and bounce back on top.<br />
They freeze well.<br />
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<b>Recipe and picture copyright by Tamsyn Wells</b><br />
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<br />Anonymoushttp://www.blogger.com/profile/12047271226666809363noreply@blogger.com0tag:blogger.com,1999:blog-378517380367384022.post-74369514696863220352014-12-27T11:08:00.001-08:002014-12-27T11:08:20.763-08:00Downtown Ramen<br />
I visited our first official Ramen Bar in Cape Town the other day and was pleasantly surprised, situated in Harrington street, filled with a hip crowd the Ramen lived up to those I have tried in Hong Kong.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDqky0y3iOMnkvTvcPD5zhQDui9uoDd5DwxeGefA4b8juBkZgb0dEHPT7zkumOprRWJD4QJrtAnMn3BjuI_BhfF09V4jCnvcpXSJdKszkuy-mryYAWXrbDjs-VjBbE_AgXih_whma71wk/s1600/IMG_6573.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDqky0y3iOMnkvTvcPD5zhQDui9uoDd5DwxeGefA4b8juBkZgb0dEHPT7zkumOprRWJD4QJrtAnMn3BjuI_BhfF09V4jCnvcpXSJdKszkuy-mryYAWXrbDjs-VjBbE_AgXih_whma71wk/s1600/IMG_6573.JPG" height="240" width="320" /></a></div>
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The menu is small but has all you need really, its a Ramen bar and they have Ramen. A chalkboard menu with starters and mains, a vegetarian or meat option for both. A small place with communal tables.</div>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3nNjjZNIyP0mXvyIV5f2TUnppxRFeeIHSsRvo9-FvjxVyyA7W-GwRFrPdmBRf-TyHfbgbiQ-HdcoyQ5iLw1V5Oea75Oj8uwXZsaE5aHHbqcmYkTmQbuzubq03dvDm-vfXFykkvDim088/s1600/IMG_6576.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3nNjjZNIyP0mXvyIV5f2TUnppxRFeeIHSsRvo9-FvjxVyyA7W-GwRFrPdmBRf-TyHfbgbiQ-HdcoyQ5iLw1V5Oea75Oj8uwXZsaE5aHHbqcmYkTmQbuzubq03dvDm-vfXFykkvDim088/s1600/IMG_6576.JPG" height="200" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrmxsTAzPh5j0l3Xor9Gou3tJN1NdXgiNE6fr29dnzWEaG1oLy_XWCrHd9HwXNY32I3Hnujo4_Ftn-WH9ekazARA3D7PmHUMaOzf30RYC4lKENQBQRRJjkT8C4aD1fX22sKdwUyuOJNpc/s1600/IMG_6578.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrmxsTAzPh5j0l3Xor9Gou3tJN1NdXgiNE6fr29dnzWEaG1oLy_XWCrHd9HwXNY32I3Hnujo4_Ftn-WH9ekazARA3D7PmHUMaOzf30RYC4lKENQBQRRJjkT8C4aD1fX22sKdwUyuOJNpc/s1600/IMG_6578.JPG" height="200" width="150" /></a></div>
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I suggest a Bao to start which is a soft steam bun with a filling of either beef, pork or eggplant, the beef was sold out so we went with the pork buns, soft and light we loaded ours with the Asian version of tomato sauce, Siratcha a spicy chilli and garlic condiment.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5DUWYIb6xFAiruaCuwM0fyBfA6uGtYsM9ABbX4UJ2nsOFNb_jqJDTq1_E6lOFNdpkElu-zqFCS-cqQ4LrQFBUXZU3G6JSqCNojBGg-68dJgQWVq3h_ddpbc8_2-qYa4gZI7wF7Abr8DU/s1600/IMG_6603.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"></a></div>
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Watching everybody slurping up their Ramen we were excited when ours was placed in front of us, a heavy beautiful deep black bowl with a lid and a huge wooden spoon for slurping. We quickly opened our steamy lids and an amazing site awaits, a bowl full of broth, pork, noodles, seeds, sprouts, egg, chilli and spring onion making every mouthful a different taste, pretty as a picture.</div>
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All I could say was maybe in Hong Kong the broth was a little richer or deeper flavoured but it was really nice on a summer night to have a slightly lighter version, go for the added egg and chilliwhen the waiter asks.</div>
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I will be back soon, great food and great vibe and great music, will slurp noodles to Wu Tang Clan in sunny Cape Town any day.</div>
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<b>Downtown Ramen</b></div>
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<b>103 Harrington Street, Cape Town (entrance inside Left'y)</b></div>
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<b>021-4610407</b></div>
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<b>Pictures and article Copyright by Tamsyn Wells</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEC0SXA458E6wUrJegvQOJqind9Hznnp6LrY9gWVKktb3vV5zrM3YjrUJBHao789vZ8PejaXt6_n81lCRj3Yi10rJybAgGfWzO4tMA9TXO6LzPYRahKEHgSHEeb3RAKZTXKDE_dT31SBE/s1600/IMG_6475.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEC0SXA458E6wUrJegvQOJqind9Hznnp6LrY9gWVKktb3vV5zrM3YjrUJBHao789vZ8PejaXt6_n81lCRj3Yi10rJybAgGfWzO4tMA9TXO6LzPYRahKEHgSHEeb3RAKZTXKDE_dT31SBE/s1600/IMG_6475.JPG" height="320" width="320" /></a></div>
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One of the other lessons we learning lately is firstly waking up early and having a need to eat something that your stomach will tolerate at 4:30am as well as foods that we can take with on our training that will give us the endurance we need.</div>
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So I find myself on my off day with a cupboard full of foods to aid my training so I came up with this recipe, the chia seed is known for its omega 3 and endurance capabilities, the coconut is energy dense and easily digested as well as contains loads of electrolytes needed to replenish your lost fluids.</div>
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<b>Coconut, rice flour and chia seed pancakes</b></div>
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<b>Makes 3 x10cm </b></div>
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80ml rice flour</div>
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80ml cake flour</div>
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7.5ml baking Powder</div>
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10ml crushed flaked almonds</div>
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2tbsp rough chop fresh coconut (optional, can replace with dessicated)</div>
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1tbsp chia seeds, allowed to swell in 100ml water for 10 minutes</div>
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2 eggs</div>
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10ml honey, I use raw</div>
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80ml coconut milk</div>
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pinch of salt</div>
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Oil and spray and cook for frying</div>
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Mix the dry ingredients together, flours, baking powder, almonds and coconut.</div>
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Separately mix the wet ingredients, honey, eggs, chia mix, salt and coconut milk.</div>
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Slowly add the wet to the dry and mix until smooth.</div>
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Spray a non stick pan with spray and cook, add a little oil just to coat the pan, allow to heat.</div>
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Pour a third of the mix into the pan or make them as big as you wish, fry until golden on both sides and repeat with the mix.</div>
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I served with raw honey and butter melted on top but it would go great with jam and cream, mashed banana and yoghurt, ice cream, bacon and maple syrup. </div>
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Enjoy warm.</div>
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<b>Recipe and pictures copyright by Tamsyn Wells</b></div>
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Anonymoushttp://www.blogger.com/profile/12047271226666809363noreply@blogger.com0tag:blogger.com,1999:blog-378517380367384022.post-23653066809539285662014-10-14T13:27:00.000-07:002014-10-14T13:27:19.763-07:00Black TonicsMy new favorite summer drink is a Black Tonic or Cafe' Tonic, basically a mix of tonic water and espresso.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1pfHMm13cV7okaPWm16fQV2cvvrvjd8EZmlqJDaO4ELssz81nOc8nW4SRr2nv3d5Q2wjdtD47G9FaLkbGY29PGVSDkrL5eZyRZw0wMDJKwRrldqovuxXYj5ZAnXeTDAUc1OyiZ8Udm9U/s1600/IMG_4694.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1pfHMm13cV7okaPWm16fQV2cvvrvjd8EZmlqJDaO4ELssz81nOc8nW4SRr2nv3d5Q2wjdtD47G9FaLkbGY29PGVSDkrL5eZyRZw0wMDJKwRrldqovuxXYj5ZAnXeTDAUc1OyiZ8Udm9U/s1600/IMG_4694.jpg" height="320" width="240" /></a></div>
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This new trendy drink is appearing on menu's in New York, Berlin and Tokyo, possibly sounds a bit weird but I figured I would try it, the slight bitter tonic flavour is totally complemented by the similar bitterness from the coffee.<br />
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I used one tin of Schweppes Tonic water and a Caffeluxe coffee pod, the trending cities mentioned above however say they get the highest quality tonic and coffee for the best result so my next one will be with another brand but the Schweppes one is a good start.<br />
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This drink must be poured carefully otherwise you end up with a bubbly mess. I placed the tonic in a glass with some ice. Brew your shot (I used a single shot) of espresso, tip your glass and pour it slowly over the tonic. The drink should separate creating a foamy top similar to a Cappuccino.<br />
After your first one you will be hooked :)Anonymoushttp://www.blogger.com/profile/12047271226666809363noreply@blogger.com0tag:blogger.com,1999:blog-378517380367384022.post-15101358222956812392014-09-10T01:20:00.000-07:002014-09-10T01:23:04.975-07:00Oreo & cream Cupcakes and Burnt TwinkiesI made cupcakes for my Triathlon training group, it's tradition on your birthday and since we were all running hills and swimming 2k's I made the richest and most decadent ones I could!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhViVU58Y2o38TIIHIv-qwBJXpIn4gZFlgSKpyYH1LZz_p_AVrtYch53P3XWysBoySLEQBCybZSNeOov1poVlRozCNocjKoMQWC8T75EPuV_L7udi-hpXNwC8eezJOfG8YjA0pDllLhzUM/s1600/IMG_4838.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhViVU58Y2o38TIIHIv-qwBJXpIn4gZFlgSKpyYH1LZz_p_AVrtYch53P3XWysBoySLEQBCybZSNeOov1poVlRozCNocjKoMQWC8T75EPuV_L7udi-hpXNwC8eezJOfG8YjA0pDllLhzUM/s1600/IMG_4838.jpg" height="320" width="240" /></a></div>
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The first one is based on cookies and cream and of course the best cookie out there is the Oreo.</div>
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<b>Oreo and Cream Cupcake</b></div>
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<b>Makes 20</b></div>
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<b>Biscuit base:</b></div>
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1 pk - 400g Oreo cookies</div>
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140g salted butter</div>
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<b>Cupcake mix:</b></div>
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80g dark chocolate, I used Albany</div>
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200g cake flour</div>
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120g castor sugar</div>
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3/4 tsp bicarb</div>
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25g cocoa powder</div>
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1/2 tsp salt</div>
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2 large eggs</div>
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160ml coffee</div>
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160ml buttermilk</div>
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140ml sunflower oil]</div>
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100ml cream</div>
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Buttercream:</div>
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630g icing sugar, sifted</div>
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300g butter</div>
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5tbsp milk</div>
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1/2 vanilla pod</div>
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Oreo crumbs</div>
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Blend the biscuits until fine, melt the butter and mix through. </div>
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Line a cupcake tin with cupcake cups and press a spoonful of biscuit mix into the base of each cup. Keep the leftover crumb for the buttercream.</div>
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Preheat the oven to 170 degrees Celsius.</div>
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Finely chop or blitz the chocolate. Sift the other dry ingredients adding it to the chopped chocolate.</div>
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Mix the wet ingredients together except the cream. Using a mixer.</div>
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The mixture is quite runny, pour over the biscuit base and bake for 20-25 minutes until the top springs back.</div>
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Meanwhile mix the buttercream, beat the butter until white with a cake mixer using the paddle attachment. Sift the icing sugar onto the butter, add the vanilla seeds out the pod and the milk.</div>
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Mix slowly to start then beat fast until light and fluffy, fold in the Oreo crumbs.</div>
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Once the cupcakes are cool, take a chopstick and make a hole in the centre of each cake. Whip the cream with a little sugar and pipe into the hole. Top with buttercream and more crushed Oreo to decorate.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ZCBZpSk7oc-CNNv74BnVVnI0j5-e3_J6HvDIRzrIRTqKUL5kR3ennvCVppNGrhFQcavGJtZylZGisv80unDs4ZLc8i2YoW4Kci1hiJOVPOlbushJYajOfwvTcRToJKcoF-xL8jdf4qA/s1600/IMG_4868.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ZCBZpSk7oc-CNNv74BnVVnI0j5-e3_J6HvDIRzrIRTqKUL5kR3ennvCVppNGrhFQcavGJtZylZGisv80unDs4ZLc8i2YoW4Kci1hiJOVPOlbushJYajOfwvTcRToJKcoF-xL8jdf4qA/s1600/IMG_4868.JPG" height="320" width="320" /></a></div>
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So being a chef I know not everybody likes chocolate and these people would go vanilla any day, here is my Burnt Twinkie vanilla cupcake.</div>
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<b>Burnt Twinkie Cupcakes</b></div>
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<b>Makes 12</b></div>
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<b>Biscuit base:</b></div>
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1 pack tennis biscuits, blended until fine</div>
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100g butter melted</div>
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<b>Cupcakes:</b></div>
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125g butter</div>
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1/2 cup light caramel sugar</div>
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2 large eggs</div>
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3/4 cup cake flour</div>
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1/2 tsp baking soda</div>
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1tsp baking powder</div>
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1 vanilla pod, seeds only</div>
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3tbsp buttermilk</div>
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100ml cream - for filling</div>
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<b>Burnt Meringue Icing</b></div>
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2 egg whites</div>
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3 cups icing sugar</div>
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squeeze of lemon juice</div>
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Preheat the oven to 170 degrees Celsius.</div>
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Mix the biscuits and butter, Line a muffin tray with cupcake cups. Press a spoonful of biscuit mix into each cup.</div>
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For the cupcakes, use a food processor, place the butter and sugar in and blend until light in colour, add other ingredients and blend until smooth.</div>
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Spoon the mix over the biscuit base and bake for 20 minutes or until springy.</div>
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Meanwhile make the icing by whipping the egg whites and sifted icing sugar for 5 minutes, add the lemon juice and whip for another 3 minutes. Place in a piping bag.</div>
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Once the cakes are cooled, use a chopstick to make a hole in the centre, whip the cream with a little sugar and pipe into the centre.</div>
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Top each cake with the meringue topping and burn with a blow torch.</div>
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Both are now my new favorites, cant wait to see what the other athletes bring in the future.</div>
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Recipes and pictures copyright by Tamsyn Wells</div>
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<br />Anonymoushttp://www.blogger.com/profile/12047271226666809363noreply@blogger.com0tag:blogger.com,1999:blog-378517380367384022.post-23587615067565312742014-09-07T11:59:00.000-07:002014-09-07T11:59:31.447-07:00Pot Luck club and Gallery Sunday BrunchI have posted about Pot Luck club before and it remains my favorite tapas restaurant by far, this post however is about their Sunday brunch which I tried for my birthday recently with my chef friends, sharing food with them is always my favorite.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZLFVvwXa4siRVRfgdYudTlLr1aRiF_6P5b8SvSnyVuTmCHfC7Umre5-2fnwEzzr83KOWOt9aBnXFPbooRVlAiYiyXMNRciRlSWY2v9aWPhHdGsGOsBFTXpp1D-6vaN7ZRWnnURhh7P24/s1600/IMG_4909.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZLFVvwXa4siRVRfgdYudTlLr1aRiF_6P5b8SvSnyVuTmCHfC7Umre5-2fnwEzzr83KOWOt9aBnXFPbooRVlAiYiyXMNRciRlSWY2v9aWPhHdGsGOsBFTXpp1D-6vaN7ZRWnnURhh7P24/s1600/IMG_4909.jpg" height="200" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGQwamTCi6GC5m4aFcXRq2-Ze5HVjotSFiDj-VUGghoOSR6Masq1Pbw0WAsV2gDbSb6VPhEMtzCOLP3kv_EiJm5ZQ7KNPC3dNf9Aq5rOlqROdEr_cgz1nYa3pULEC7OxelkU-YEidejyg/s1600/IMG_4910.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGQwamTCi6GC5m4aFcXRq2-Ze5HVjotSFiDj-VUGghoOSR6Masq1Pbw0WAsV2gDbSb6VPhEMtzCOLP3kv_EiJm5ZQ7KNPC3dNf9Aq5rOlqROdEr_cgz1nYa3pULEC7OxelkU-YEidejyg/s1600/IMG_4910.jpg" height="200" width="150" /></a></div>
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The meal costs R350 for the menu in the picture but I suggest you add the bottomless bubbly and the bloody mary bar for an extra R150, the constant flow of Graham Beck and bloody mary's with every topping possible from caviar to pickled onions and chorizo sausage definitely adds to the festive sharing feel of the brunch.</div>
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The food begins to arrive perfectly paced and beautifully presented with our waitress explaining each dish and also accommodating food allergies where need be.</div>
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Endless tapas keep arriving giving us a taste of food from different countries and using all different cooking methods, flavour combinations and textures from classic french to korean, a real treat.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilXcZDf5-H8P-96nO5rsJ5qmuA0R8xjom6_QUc02WNSuwaLozwCFsosDHHaKakpKHRDzOilw_10KZEyWYR14PQno9YCmRChl4QCZEc3uxUDTr_8QEB_9dU3jHmXGqxhAVqlHaIuM9SQ4E/s1600/IMG_4924.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilXcZDf5-H8P-96nO5rsJ5qmuA0R8xjom6_QUc02WNSuwaLozwCFsosDHHaKakpKHRDzOilw_10KZEyWYR14PQno9YCmRChl4QCZEc3uxUDTr_8QEB_9dU3jHmXGqxhAVqlHaIuM9SQ4E/s1600/IMG_4924.jpg" height="320" width="240" /></a></div>
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Besides the food and service the venue is spectacular with a full surrounding view of Cape Town and Table mountain, main course arrives just before everybody is drunk on bubbles and finally dessert was a fun popcorn milkshake and churros, most delicious milkshake ever topped with honeycomb coated popcorn.</div>
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I cant wait to go again, sit on the top of Cape Town being wined and dined by Luke Dale Roberts and his team. Great birthday treat. Brunch is from 11am - 2pm and you must book.</div>
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<b>Pot Luck Club and Gallery</b></div>
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<b>021- 4470804</b></div>
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<b>Pictures and review copyright by Tamsyn Wells</b></div>
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<span id="goog_262252528"></span><span id="goog_262252529"></span><br />Anonymoushttp://www.blogger.com/profile/12047271226666809363noreply@blogger.com0tag:blogger.com,1999:blog-378517380367384022.post-27129914354014771572014-08-06T06:16:00.004-07:002014-08-06T06:16:55.620-07:00Pea, Bacon and Yolk Ravioli with B-well oil pestoA friend of mine joked saying what am I going to say about an oil in a post, well chefs love any new product and this was a gift from B-well, it is a new range of oils endorsed by CANSA and the Heart and stroke foundation. I can by no means guarantee its health benefits but what I do know is that you should not fry pure extra virgin olive oil and I myself cook with a blend daily.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6-iuoUAVqogRZo2vbSBK9BxOeZ8bdMLpLTBNrcLefsr-nmrIIm0-ZOGIPqDMdAzR2f1ekZ5OAmry1IrXz5WuEAc8i_Qa8_-0by-ACeauZzbmlfqno8g0_67f22s85fI6fY4bgUwMwH6Q/s1600/IMG_4690.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6-iuoUAVqogRZo2vbSBK9BxOeZ8bdMLpLTBNrcLefsr-nmrIIm0-ZOGIPqDMdAzR2f1ekZ5OAmry1IrXz5WuEAc8i_Qa8_-0by-ACeauZzbmlfqno8g0_67f22s85fI6fY4bgUwMwH6Q/s1600/IMG_4690.JPG" height="200" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho8PU5Gpt-qdFj0x_XFwQGHgZf8jeMGenofMB7d4Ta3zuhtM-RjZRtVh_2YAs7f2n9r4PGqv3XcdF5oSFmTc8zpIHZZfUO67pVAicEDNq5-DAGrXtJY76RpdZzIElGjXR4CmDAxXReF3U/s1600/IMG_4691.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho8PU5Gpt-qdFj0x_XFwQGHgZf8jeMGenofMB7d4Ta3zuhtM-RjZRtVh_2YAs7f2n9r4PGqv3XcdF5oSFmTc8zpIHZZfUO67pVAicEDNq5-DAGrXtJY76RpdZzIElGjXR4CmDAxXReF3U/s1600/IMG_4691.JPG" height="200" width="200" /></a></div>
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This oil has a very high ratio of olive oil in the blend and uses best quality olives and canola seeds, adding the other oils raises the smoke point of the oil allowing for use while frying and with a high enough olive ratio it can be drizzled on salads and used in marinades too.</div>
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They running a competition on their <a href="http://www.bwelloil.co.za/">website</a> and F<a href="https://www.facebook.com/bwelloil">acebook</a> page where you can upload a recipe using the product with great prizes to win. Below is my B-well recipe.</div>
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<b>Pea, Bacon and Yolk Ravioli with B-well oil pesto</b></div>
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<b>serves 2</b></div>
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I chose this recipe as it uses the oil raw and cooked and as a flavour agent in the pesto, it did a great job, the bottle is made with an easy pour top and the olive taste was not too overpowering. I have also had a ravioli craving for ages now so today was a good time to try the oil and cure my craving. Enjoy my dish with a nice woody Chardonnay on this wintry day.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHyxy8jUQfO4PtCiW4Fh5RWinn7SdveVX_LoaPUtLoRAHakQXorn8PPO14OyAW4T8rHpsrZm9xC9wEZg94CelQce58UmYKvXfZB7k0gDTk8zUqumGlQZdPHTCQt99Tl7kowLOADVWTA8c/s1600/IMG_4715.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHyxy8jUQfO4PtCiW4Fh5RWinn7SdveVX_LoaPUtLoRAHakQXorn8PPO14OyAW4T8rHpsrZm9xC9wEZg94CelQce58UmYKvXfZB7k0gDTk8zUqumGlQZdPHTCQt99Tl7kowLOADVWTA8c/s1600/IMG_4715.JPG" height="200" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgprsyF_wSqU8zHiymdsU0UFFfc-WuNoeDTp1sU9Aid3J0XhCRafRLZDMwwHXInaq_ec9mA-EtkMesPrkQhM79vVwW35FhtozCBGABwJUvI-I_aJfeMseUdIjhDA5BRUpr5jfPujaKhej0/s1600/IMG_4716.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgprsyF_wSqU8zHiymdsU0UFFfc-WuNoeDTp1sU9Aid3J0XhCRafRLZDMwwHXInaq_ec9mA-EtkMesPrkQhM79vVwW35FhtozCBGABwJUvI-I_aJfeMseUdIjhDA5BRUpr5jfPujaKhej0/s1600/IMG_4716.JPG" height="200" width="200" /></a></div>
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<b>Pasta dough</b></div>
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<b>Serves 2</b></div>
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200g 00flour or cake flour</div>
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2 eggs</div>
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pinch of salt</div>
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1 tsp B-well Extra Virgin Olive and Canola oil</div>
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Place the flour in a bowl, mix in the salt, make a well in the centre, add the eggs and the oil.</div>
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Mix together starting in the centre until combined, knead until smooth only adding flour if necessary.</div>
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Cover and allow to rest while the filling is being made.</div>
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Once rested , roll out using a pasta machine going from the thickest setting to the second last setting.</div>
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lay on a floured surface.</div>
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Using the filling below, place teaspoons full along the bottom half of the pasta sheet with 2.5cm intervals in between, brush between with egg and fold the top half down over the fillings. Use your hands to gently work the air bubble out from around each mound of filling, cut square or round, rest.</div>
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I made one with an egg yolk resting in the pea puree which was delicious but optional and expensive.</div>
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Bring a pot of salted water to a simmer and blanch the ravioli for 4-5 minutes. Strain.</div>
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Serve with your choice of sauce or try my pesto below.</div>
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<b>Pea and Parmesan filling</b></div>
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<b>Serves 2</b></div>
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1/2 onion finely chopped</div>
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1 garlic clove chopped</div>
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10ml B-well Extra Virgin Olive and Canola oil</div>
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1.5 cups of frozen peas</div>
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2 tbsp grated Parmesan</div>
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salt and pepper</div>
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squeeze of lemon juice</div>
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1/2 packet streaky bacon</div>
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Fry the garlic and onion gently in a pan with the oil until softened.</div>
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Pour 2 cups of boiling water over the peas, when soft strain and cool with icy water to keep the green colour, strain.</div>
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Blend everything together with a hand blender and adjust seasoning. Refrigerate until ready.</div>
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Fry the pieces of bacon until crisp and use when plating.</div>
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<b>Herb Pesto with sunflower seeds</b></div>
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<b>Serves 2</b></div>
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1 big handful of mixed herbs, I used mainly parsley and basil with a little dill and mint</div>
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15ml sunflower seeds toasted</div>
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20ml grated Parmesan cheese</div>
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1/4 piece of garlic</div>
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35ml B-well Extra Virgin Olive and Canola oil</div>
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Salt and pepper</div>
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Squeeze of lemon</div>
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Blend with a hand blender adding the oil slowly while mixing, adjust seasoning.</div>
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<b>To Assemble</b></div>
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Place on a plate, top with pesto, plain blanched peas, Parmesan shavings, crispy bacon and baby fine herbs. Drizzle with B-well Extra Virgin Olive and Canola oil.</div>
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This recipe may be made vegetarian by omitting the bacon and I would add danish feta for a salty taste.</div>
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<b>Recipe and pictures copyright by Tamsyn Wells</b></div>
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<br />Anonymoushttp://www.blogger.com/profile/12047271226666809363noreply@blogger.com0tag:blogger.com,1999:blog-378517380367384022.post-90595305210463954722014-06-27T00:59:00.000-07:002014-06-27T01:00:04.243-07:00The Royal George Hotel and Pub <div class="separator" style="clear: both; text-align: left;">
I am back from an amazing holiday, I look forward to travel the whole year and work towards it each day. The bug bit me very hard since my first overseas trip to Italy and now I cannot resist an invite from my friends to join them discovering places that win my heart across the world.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-VyoSKFBxcCaZTowQWRKLcb352uM1iWUoDGtF7ddXC-rJ5S2Md1xJxjhcGdg9mcQhQ9x9enytJAVanwu4aSwTh4tSUMbytfXgPYDHeI-ndfAKt4yuODdukt0yzIDqWm8MyAA_2RNg6oY/s1600/IMG_4088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-VyoSKFBxcCaZTowQWRKLcb352uM1iWUoDGtF7ddXC-rJ5S2Md1xJxjhcGdg9mcQhQ9x9enytJAVanwu4aSwTh4tSUMbytfXgPYDHeI-ndfAKt4yuODdukt0yzIDqWm8MyAA_2RNg6oY/s1600/IMG_4088.JPG" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM1re-DU1LyP_duP8hyphenhyphenU4qzNf1ApXttJfyv8FPm3tLBincIrwu9xS9Fj0B5rGR5kD16ZR1kHuAd8n2gWOLZk90ApueL4qSddZohP1vKdb76gLoHWuuJrQiLp3O_9PXPVSBRjc_Uc6WQNs/s1600/IMG_4089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM1re-DU1LyP_duP8hyphenhyphenU4qzNf1ApXttJfyv8FPm3tLBincIrwu9xS9Fj0B5rGR5kD16ZR1kHuAd8n2gWOLZk90ApueL4qSddZohP1vKdb76gLoHWuuJrQiLp3O_9PXPVSBRjc_Uc6WQNs/s1600/IMG_4089.JPG" height="150" width="200" /></a></div>
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I am going to write starting at the end since this little hotel will never be forgotten, having been on boats, in big hotels, overnight bus drives and staying in central London where nobody really paid any attention to us I felt right at home at <a href="http://www.booking.com/hotel/gb/royalgeorgehotel.en-gb.html?aid=311984;label=hotel-105655-gb-sK44IFxVceA8JyL794cl1QS32427788593%3Apl%3Ata%3Ap1%3Ap2%3Aac%3Aap1t1%3Aneg;sid=8461c9a4f56a90da125de7aa65a68147;dcid=1;ucfs=1;srfid=d334168662250e4b59c9ab74c916470cf6aa9f1dX1">The Royal George </a>situated in Birdlip, the Cotswold region of London.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFRwSfYFBWnQsUPebVt5m02Wdau0-VlH9U8qjl5Y5y2UfMYxv14ORh52sws4jVXb8xRt-SpXuhDuxmjSC_k-YwYj0KNxs_EZ8pDpyRRyhQfYI7TIk696PKhiyQXFlnvc6YJG0phQ3tRDA/s1600/IMG_4090.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFRwSfYFBWnQsUPebVt5m02Wdau0-VlH9U8qjl5Y5y2UfMYxv14ORh52sws4jVXb8xRt-SpXuhDuxmjSC_k-YwYj0KNxs_EZ8pDpyRRyhQfYI7TIk696PKhiyQXFlnvc6YJG0phQ3tRDA/s1600/IMG_4090.jpg" height="240" width="320" /></a></div>
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They are a Hotel with conference facilities for weddings, they hosted two while we were there, a Pub you just want to hang out in, serving real London Ales which I learnt have no gas and are served at room temperature, a restaurant with food served all day and garden seating for the summer days which I was lucky to have.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHZMZlq94LnKkBrh9mn_E0_Uu_Qn_SaHLJG8FIPC9q2a7uO_NV7Yj_LymgPEhRV1kMnxonR5D8TWSXZQPssQUqto-yQiV-xsVsNaF8UGIcJJQW_rf9ov9tIZUrWLsYYBWiz1r7bEqCt_I/s1600/IMG_4081.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHZMZlq94LnKkBrh9mn_E0_Uu_Qn_SaHLJG8FIPC9q2a7uO_NV7Yj_LymgPEhRV1kMnxonR5D8TWSXZQPssQUqto-yQiV-xsVsNaF8UGIcJJQW_rf9ov9tIZUrWLsYYBWiz1r7bEqCt_I/s1600/IMG_4081.jpg" height="200" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjznIRp_HKx4yhtW9zccmK2MLF0rMqNGwh2lfx7SbFw9AtiDJNdx_1KC6i_GTlYACIAGl6gM9Syv_ZIAK2yf3dJh8HU_Hw0vEKW5WeTtIlRGiFvbgLSmgPSlcscTAL3p4vG0onzf1mbY6w/s1600/IMG_4085.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjznIRp_HKx4yhtW9zccmK2MLF0rMqNGwh2lfx7SbFw9AtiDJNdx_1KC6i_GTlYACIAGl6gM9Syv_ZIAK2yf3dJh8HU_Hw0vEKW5WeTtIlRGiFvbgLSmgPSlcscTAL3p4vG0onzf1mbY6w/s1600/IMG_4085.jpg" height="200" width="150" /></a></div>
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Their menu has all the classic pub food on it which I was eager to try having put many a dish on our menu's back home and only guessing what it really should taste like. They have special evenings like Thursday's is curry night, quiz night and Friday night is a live band.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX43rUKjiu7IU29B8Per53bAAN9a3lDbF_GtDz_ElKIT3dqZRgyHOYibIFU8afKzLMccZKAHajU3EQxyTUPVMjhKsQRmnYQIdI5aIdBajPKiPo52dNYxDFfoRNjAAMOfkQV5L2P3L8OYM/s1600/IMG_4209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX43rUKjiu7IU29B8Per53bAAN9a3lDbF_GtDz_ElKIT3dqZRgyHOYibIFU8afKzLMccZKAHajU3EQxyTUPVMjhKsQRmnYQIdI5aIdBajPKiPo52dNYxDFfoRNjAAMOfkQV5L2P3L8OYM/s1600/IMG_4209.JPG" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-hBT6oO-Ibwr-MXR6paAizCh4qxljs_XvvexIAZKBXwnXaBmf29R_wZGB3SRSVBVXWD8o2fZIgtbToX9SPzXSi5IvRiX4-TpdJaSOgAZ_uduLgvLGeFdMk1IrzbO3DI2fpO3tAoXsQjE/s1600/IMG_4210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-hBT6oO-Ibwr-MXR6paAizCh4qxljs_XvvexIAZKBXwnXaBmf29R_wZGB3SRSVBVXWD8o2fZIgtbToX9SPzXSi5IvRiX4-TpdJaSOgAZ_uduLgvLGeFdMk1IrzbO3DI2fpO3tAoXsQjE/s1600/IMG_4210.JPG" height="150" width="200" /></a></div>
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First and possibly my favorite was their Chicken Caesar salad, juicy chicken, crunchy croutons and a perfect dressing, I could have eaten the whole bowl. The other dish a ham hock and black pudding hash with mustard cream, mushy peas and a poached egg, this was a nice light starter but I still need to sample black pudding as I could not taste it with the other components of the dish... I will have to return to London to try black pudding again one day.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibeN4F_N2eeJofLF1PwhJ8QXm_hY4MDaGfGyhisoLcpFJek7Nqoa-gLa4kRa8Kqf3KROhxCeXjQkmlX1zwIiguJX9xcli1SsD_mI1qnWKLSbzLQiliMseqC0leZ4DlBXyFw3Mi8ftLpYs/s1600/IMG_4095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibeN4F_N2eeJofLF1PwhJ8QXm_hY4MDaGfGyhisoLcpFJek7Nqoa-gLa4kRa8Kqf3KROhxCeXjQkmlX1zwIiguJX9xcli1SsD_mI1qnWKLSbzLQiliMseqC0leZ4DlBXyFw3Mi8ftLpYs/s1600/IMG_4095.JPG" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrge_apTUqAoA9FGTDzCn4ACBdr7uR0DPfF64JXaCHY-UlhOk67_gBqpqWSKXbYF48PBuEkoXz-WkZnx5YaY6jCFD8GY9SSkjfxN6-r0ma2m0qd_EQCXaihEWcZJv2rjkuUXl8lwKJ0yA/s1600/IMG_4151.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrge_apTUqAoA9FGTDzCn4ACBdr7uR0DPfF64JXaCHY-UlhOk67_gBqpqWSKXbYF48PBuEkoXz-WkZnx5YaY6jCFD8GY9SSkjfxN6-r0ma2m0qd_EQCXaihEWcZJv2rjkuUXl8lwKJ0yA/s1600/IMG_4151.JPG" height="150" width="200" /></a></div>
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On curry night we tried the Chicken Korma with onion bahji's and naan bread and of course I had to have fish and mushy peas, a British classic, both really comforting and tasty.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLFYdlEqduYLawotXGqn-plIxQopAG83l2C8a5TmKasdfoffPQRBe-f9C-aXVe6j2doLmxV6uqT4ZVk4jMRTakW0pIebP_W3Tqp0IU5-bDApiGMdlhM2MTqd0-n84KsH2lsPNDQvbapOw/s1600/IMG_4211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLFYdlEqduYLawotXGqn-plIxQopAG83l2C8a5TmKasdfoffPQRBe-f9C-aXVe6j2doLmxV6uqT4ZVk4jMRTakW0pIebP_W3Tqp0IU5-bDApiGMdlhM2MTqd0-n84KsH2lsPNDQvbapOw/s1600/IMG_4211.JPG" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWv4Li6R43G_GQomQrfW-4BHhb_X4Bz8PktEMCOi2rIxPxpYW5BBxOJ2OJcas9M3T8N-QOtWJnGl5NiiRWeLcW7OWulpkV5cDnBHhhNjIYOeMgEjD7JDx0EpgL6V1sgRSDGZWC45UVku0/s1600/IMG_4215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWv4Li6R43G_GQomQrfW-4BHhb_X4Bz8PktEMCOi2rIxPxpYW5BBxOJ2OJcas9M3T8N-QOtWJnGl5NiiRWeLcW7OWulpkV5cDnBHhhNjIYOeMgEjD7JDx0EpgL6V1sgRSDGZWC45UVku0/s1600/IMG_4215.JPG" height="150" width="200" /></a></div>
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On my sad last night I tried the house speciality, a beef and ale pie which was so moreish and tasty with all the extra gravy and crispy pastry, normally served with mash but I switched for chips, I finished the whole pie myself. To end off we shared an apple pie with custard and clotted cream ice cream which was surprisingly light with the tastiest tangy apple filling, our apples don't taste like a British apple that's for sure. I was not an apple pie fan but I am now.</div>
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Staying at the Royal George was a great ending to my holiday, their breakfast was a treat with great service and all the spoils of Eggs Benedict and Scottish smoked salmon. I got to know the staff, some of the guests bonded over the Soccer World Cup even though England went out, as well as helpful advice and friendliness from the General Manager, Michael Jeffries, always ensuring my favorite drink a "beer and black" Fosters beer with blackcurrant cordial is perfectly poured and my friends Guinness beer always topped with the classic clover leaf. </div>
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I suggest this hotel if you travelling through the Cotswolds, it is very central and easy to drive through the other towns especially with a happy full stomach from breakfast and a peaceful sleep although not dark for very long.</div>
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<b>Pictures and article copyright by Tamsyn Wells</b></div>
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<br />Anonymoushttp://www.blogger.com/profile/12047271226666809363noreply@blogger.com0tag:blogger.com,1999:blog-378517380367384022.post-5133460385542928772014-05-29T12:42:00.000-07:002014-05-29T12:42:13.477-07:00The Louw's Curried PotjieIt's becoming colder and colder by the day in Cape Town and menu's have quickly become richer and heavier along with a hefty stock up on warming red wine. I have mentioned my craving for "Potjie Kos" a stew cooked in a large three footed, cast iron pot over a fire.<br />
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I am not entirely sure if there is a classic version of this dish but I think your favorite stew recipe cooked this way becomes a "Potjie" the Afrikaans word for pot.<br />
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My craving so overwhelming I basically invited myself, it was really so good I had to post the recipe on behalf of my friends the Louw's however nobody in South Africa ever knows if the potjie was good or was everybody drunk or even if the cast iron pot makes any difference, not to mention the three legs... we will just keep on making them regardless.<br />
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This one is a curried chicken pot but may be made vegetarian by replacing the chicken with butternut and eggplant, dairy free and carb free without the rice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY_27ewMdWE5u-QUaqpZQw10lQgatYmW7cXRgkBSM2NgE4skoF_NtShdQhAyDT2rqx3Yg8inS-WODNfdB70NSoRA6Tdk7DlDGziS0zC1yHtT_9tSmnAVEBuafOJH8U4p_LRrxbolagxjw/s1600/IMG_3146.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY_27ewMdWE5u-QUaqpZQw10lQgatYmW7cXRgkBSM2NgE4skoF_NtShdQhAyDT2rqx3Yg8inS-WODNfdB70NSoRA6Tdk7DlDGziS0zC1yHtT_9tSmnAVEBuafOJH8U4p_LRrxbolagxjw/s1600/IMG_3146.JPG" height="320" width="320" /></a></div>
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<b><u>The Louw's Curried Potjie (aka Sannie)</u></b><br />
<b>serves 6</b><br />
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1kg chicken thigh and drumstick, skin removed<br />
30ml cooking oil<br />
2 onions, sliced into rings<br />
3 cloves garlic, crushed<br />
5 cardamom pods<br />
1 cinnamon stick<br />
1 bay leaf<br />
30ml chopped ginger<br />
1 chilli chopped<br />
15ml mild curry powder<br />
2ml turmeric<br />
5ml ground coriander<br />
1 by 410g tin whole peeled tomatoes<br />
6 medium potatoes peeled and cut into 4<br />
5ml salt<br />
1 500g packet potjie vegetables or a mix of peeled baby carrots, rough cut baby marrow and baby onions<br />
1 bunch fresh coriander<br />
20ml lemon juice<br />
40ml cornflour slaked with water<br />
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Make the curry paste by placing garlic, cardamom, cinnamon, bay leaf, ginger, chilli, curry powder, turmeric, ground coriander in a pestle and mortar, grind until smooth.<br />
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Allow the potjie pot to heat over the fire, add the oil and brown the chicken pieces in the pot, remove and add the onions, allow to soften.<br />
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Add the curry paste, cooking for 2 minutes then top with the chicken, tinned tomatoes, arrange the potatoes on top and lastly the vegetables. Adding salt to each layer.<br />
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Close the pot and adjust the coals to make it simmer, cook for 1.5 hours.<br />
Check the seasoning with salt and lemon juice, add cornflour if necessary to thicken and lastly add the roughly chopped fresh coriander.<br />
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Best eaten with rice and a salsa or yoghurt raita known as sambals and Mrs Balls chutney.<br />
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<b><u>Cucumber sambal</u></b><br />
100ml chopped cucumber, seeds and skin removed<br />
50ml desiccated coconut<br />
100ml Bulgarian yogurt<br />
30ml flaked almonds<br />
15ml lemon juice<br />
10ml chopped fresh mint<br />
10ml chopped fresh coriander<br />
2ml salt<br />
grind of pepper<br />
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Mix together and serve along side the Potjie<br />
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<b>Recipe and picture copyright by Tamsyn Wells and Julie Louw</b><br />
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<br />Anonymoushttp://www.blogger.com/profile/12047271226666809363noreply@blogger.com0tag:blogger.com,1999:blog-378517380367384022.post-43543483237363395262014-05-08T04:50:00.000-07:002014-05-08T04:51:28.243-07:00Thai Mango and Sticky RiceWhen life gives you mangoes you just have to make sticky rice to go with it, traveling through Vietnam and Thailand with my foodie friends is always the best part of my year as they introduce me to all these amazing foods, so simple but a taste memory I will never forget.<br />
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A year later I decided to recreate my own version craving the salty sweet flavour, unfortunately the Tim Noakes dieters must stay away from this dish, I may try make a quinoa version at a later date when I have finished indulging in mine.<br />
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Traditionally Thai sweet rice is used or glutinous rice, I only use Jasmine or Basmati in my house so below is my version, much lighter and a little less sticky than what you would find in Thailand but still hits the savoury sweet spot.<br />
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Suitable for vegetarians and lactose intolerant.<br />
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<b>Mango and Sticky rice </b><br />
<b>Serves 4</b><br />
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1 cup Jasmine rice</div>
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1/3 tin coconut milk (400g tin)</div>
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1tsp salt</div>
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1 tbsp light brown sugar</div>
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2 Mangoes, perfectly ripe</div>
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Coconut sauce:</div>
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2/3 tin coconut milk</div>
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3 tsp light brown sugar</div>
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about 1 tsp salt, depending on your taste</div>
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Soak the rice covered in water for 20 minutes, rinse and strain.</div>
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Measure 2 cups of liquid, include the 1/3 tin of coconut milk and water, place in a pot and bring gently to the boil with 1 tsp salt and 1 tbsp brown sugar.</div>
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Add the soaked and rinsed rice and turn the heat to its lowest simmering with a lid half on.</div>
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Stir occasionally, cook for about 8 minutes until the liquid is absorbed and the beads of rice are almost cooked. Switch off the heat, place the lid on and leave for about 6 minutes to rest.</div>
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Meanwhile make the coconut sauce, heat all ingredients in a pot but do not boil as it will split. Add the salt and sugar to your taste.</div>
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Peel the mango and slice.</div>
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Remove the rice from the pot and allow it to com down to room temperature.</div>
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Once cool serve yourself half a mango with some rice on the side topped with coconut sauce, I added sesame seeds but the traditional topping is a crispy like puffed rice topping.</div>
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<b>Recipe and picture copyright by Tamsyn Wells</b></div>
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<br />Anonymoushttp://www.blogger.com/profile/12047271226666809363noreply@blogger.com0tag:blogger.com,1999:blog-378517380367384022.post-58579458668588622722014-04-21T11:18:00.000-07:002014-04-21T13:16:45.398-07:00Tashas V and A WaterfrontThis past Saturday was the Old Mutual Two Oceans Marathon, I was not going to do it but after receiving an entry via their lucky draw I figured fate wanted me to. I suffered through most of it but completed in time and received my medal.<br />
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We woke up at 4am, I ate a coconut chia seed breakfast and a banana and fueled along the race with copious amounts of sugar in the form of Gu, Powerade and Coke. On completion, after the best shower ever, we went for breakfast to drink Champagne, celebrate and eat something... Salty.<br />
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I read about <a href="http://www.tashas.co.za/">Tashas </a>ages ago before she got her spot in the Waterfront and have always wanted to try it so we decided it was a good place for our celebration it being an anniversary and for the marathon we had completed, being my first, we totally needed to toast the moment.</div>
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They don't take bookings so there was a waiting list when we got there but were seated pretty quickly and were at a door so we had a view of the ocean. It is really beautiful inside, clean, airy, minimal and sleek with a cake table catching your eye, planning your after meal treat before you sit.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq-PgP6VLSTe0XLYnRP7DDbnjqBNPcz9QSzEqFxQGo_7rbOOfUCjYOJGZbyIZIt7kzKno-6Y13nHmYim-YAfrD-xxaKxA1wK9TjGjYzUkT17LUEJLIYMnIQkD2xESbdu_KsJkLHb1ScYE/s1600/photo3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq-PgP6VLSTe0XLYnRP7DDbnjqBNPcz9QSzEqFxQGo_7rbOOfUCjYOJGZbyIZIt7kzKno-6Y13nHmYim-YAfrD-xxaKxA1wK9TjGjYzUkT17LUEJLIYMnIQkD2xESbdu_KsJkLHb1ScYE/s1600/photo3.jpg" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCnqUHs77XEo9bp1zhRIBCB8dXOIEmuPs-O76bnfIAkYM5RaPFNtg_aytDk3kOLBKs7B9MzFAnZ_V3Rs7Z92lmqwGWWM5suHkPxFqrKot2uU2ymxca3Wu-jVFs9nWIrgXZVvHHmAL7vF0/s1600/photo4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCnqUHs77XEo9bp1zhRIBCB8dXOIEmuPs-O76bnfIAkYM5RaPFNtg_aytDk3kOLBKs7B9MzFAnZ_V3Rs7Z92lmqwGWWM5suHkPxFqrKot2uU2ymxca3Wu-jVFs9nWIrgXZVvHHmAL7vF0/s1600/photo4.jpg" height="150" width="200" /></a></div>
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In my ravenous state I forgot to take pictures of our meals but they were well sized hearty portions, I had chicken schnitzel on ciabatta with an avocado and french dressing salsa and my friend had bacon rosti with a forestiere sauce of mushroom with poached egg. There were lots of delicious meals passing us all looked of a high quality which is why it has become a well known brand. None of us had any dessert but all said we would be back soon.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsNihfqpqu4QCnxZI8U49whok9lzFta1t3PDY4tDmdg1KtVZmwkvwBfEyPmqw_g3beku-Isw9jVIObPkzjQqrg3_d-UfNqsLeUtTCxJLxUggIBrIn8WG-SMJC-Xth51iN6vi6o6wrs_r8/s1600/two+oceans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsNihfqpqu4QCnxZI8U49whok9lzFta1t3PDY4tDmdg1KtVZmwkvwBfEyPmqw_g3beku-Isw9jVIObPkzjQqrg3_d-UfNqsLeUtTCxJLxUggIBrIn8WG-SMJC-Xth51iN6vi6o6wrs_r8/s1600/two+oceans.jpg" height="320" width="320" /></a></div>
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Our meals were all R80 which is quite high for breakfast but fair for lunch, the menu is large and will cater to all tastes, we had a great time and well done to all my friends who completed the two Oceans until next year.</div>
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<b>Tashas</b></div>
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<b>Shop 7117 V and A Waterfront</b></div>
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<b>Cape Town</b></div>
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<b>Tel: 021-4214350</b></div>
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<b>Pictures and article copyright by Tamsyn Wells</b></div>
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