Wednesday, 20 June 2012

OK so I may be jumping the gun here with my forward planning but I am SO READY for winter to be over... Here's something to look forward to if you are in Johannesburg.

Saturday 1st September 12:00 – 21:00 and
Sunday 2nd September 11:00 – 17:30

*Event taking place at The Pivot ground, Southern Sun Montecasino, in Montecasino complex, consistently rated Gauteng's number 1 entertainment destination. (anyone at Taste of JHB last year has to agree!)

*All the major Sauvignon Blanc producers from recognized areas, known for making Sauvignon with good typicity, have been invited.

*Will be Johannesburg's first as a Sauvignon Blanc highlight, showcasing one single grape and some of the best of SA, right on Spring Day.

*Ticket sales will be managed by Computicket and the cost is R120 per person, inclusive of a tasting glass.


Thursday, 7 June 2012

So it seems to be the new trend... and I am not at all surprised. I only tasted one for the very first time in November last year (can you believe it- I have clearly been living under a rock!) and since that day I haven't looked back...I am now on the hunt for the best macaroon in the world (recently went on a pilgrimage in London) and I am about to embark on the next big step in my relationship with macaroons...I am going to make them! If you are not as ambitious as I, click here for Eat Out's list of best Macaroons in the Country.

 Below is the recipe I am using...


175g icing sugar
125g ground almonds
 large free-range egg whites
75g castor sugar


For the filling

150g butter, softened
75g icing sugar


 Preheat the oven to 160°C. Blitz the icing sugar and ground almonds in a food processor to a very fine mixture, then sift into a bowl.

 In a separate bowl, whisk the egg whites with a pinch of salt to soft peaks, then gradually whisk in the castor sugar until thick and glossy. (At this point you can stir in flavour extract, such as peppermint or lemon, and corresponding colouring such as blue or yellow, to your meringue mixture, depending on what kind of macaroons you want. Or divide the meringue among different bowls if you want to make more than one colour.)

 Fold half the almond and icing sugar mixture into the meringue and mix well. Add the remaining half, making sure you use a spatula to cut and fold the mixture until it is shiny and has a thick, ribbon-like consistency as it falls from the spatula. Spoon into a piping bag fitted with a 1cm plain nozzle.

Line 2 baking sheets with baking paper. Pipe small rounds of the macaroon mixture, about 3cm across, onto the baking sheets. Give the baking sheets a sharp tap on the work surface to ensure a good ‘foot’. Leave to stand at room temperature for 10-15 minutes to form a slight skin. This is important – you should be able to touch them lightly without any mixture sticking to your finger. Bake for 15 minutes. Remove from the oven and cool.

Meanwhile, make the filling/s (unless making chocolate macaroons-then use nutella! YUM). In a bowl, beat the butter until light and fluffy, then beat in the icing sugar. (You can now add flavouring or nuts, and colour) Use to sandwich pairs of macaroons together.

(I'll let you know how they turn out)

Monday, 4 June 2012

This is another one of my favourite winter recipes. I usually also add calamari to it that I flash fry in a separate pan with a bit of butter- I get the calamari "tubes and tentacles' in a tub from Woolies....Oh and the prawns should also be those yummy vannamei ones...preferably fresh!

What you need...
  • 2 red chillies split, cut into quarters lengthways and seeded
  • 1 small onion, chopped
  • 2.5cm piece of fresh ginger, peeled and chopped
  • 1 tbsp vegetable or sunflower oil
  • 1 tsp black mustard seeds
  • ½ tsp fenugreek seeds
  • 14 curry leaves , fresh or dried
  • ½ tsp turmeric
  • ½ tsp cracked black peppercorns
  • 250g vannamei prawns- leave some with their tails on if you like
  • 150ml coconut milk 

How to...

  1. In a food processor, blitz the chillies, onion and ginger with 3 tbsp water into a smooth paste - you may need to scrape it down the sides.
  2. Heat the oil in a heavy pan or wok. When hot, toss in the mustard and fenugreek seeds, and curry leaves - they'll crackle and pop - and fry for 10 seconds. Add the onion paste, turn the heat down a bit and cook without colouring for about 5 minutes. Splash in some water if it starts to catch.
  3. Add the turmeric and cracked peppercorns and stir the spices around for a few seconds before tipping in the prawns. Pour in the coconut milk and bring to a simmer, stirring all the time. The milk will take on a yellow colour from the turmeric. Cook for 1 minute until everything's heated through. Squeeze over some lime, sprinkle with fresh coriander and serve with rice.
(adapted from BBC Good Food)