Winters On The Way

I'm not a huge fan of winter but I must say there are a handful of things that I look forward to at this time of year-  Firstly, fluffy socks. Did you know there's a psychologist in Berlin who claims fluffy socks can mend a broken heart? True Story. Elisabeth Stoffel-Laeufer counsels people who have suffered a break-up  in Freiburg, south-western Germany and the first thing her broken-hearted patients must do is take off their shoes and put on fluffy warm socks. I totally agree with her theory- fluffy socks make the world a better place and they certainly make winter more bearable. Secondly, winter sun. I love waking up to a bedroom that's beaming with yellow winter sun or thawing in its warmth with a good book on a Sunday afternoon. Lastly, Soup. There's a reason why a book was once entitled "Chicken Soup for the Soul" - because soup IS for the soul, its therapeutic, its happiness in liquid form! 

I've decided to share a little more about my love of soup as I made it for some friends the other day. It was the perfect starter for a freezing night. Actually, it wasn't a starter...it was more of an Amuse Bouche! My friends laughed at me when I tried to pronounce this word, in fact they had no idea what I was talking about. Well, the term is French, and literally translated it means "mouth amuser". It's a small appetizer that's served to prepare the guest for the meal. I served Roasted Butternut and Sage Soup in little espresso cups with a swirl of cream and paired it with some tiny loaves that I baked- it was the perfect amount to warm everybody up and prepare the palette for the main course.

I would love to share my butternut soup recipe with you, but honestly... I completely forgot what I did, when I did it and how! I just made it up as I went along. Sometimes those end up being the best meals- the ones whose recipes are from the heart. I do however have a recipe for the mini loaves (Below). If you are like me and don't always have time to bake everything from scratch- then simply buy a basic dough from your nearest Spar or Pick n Pay and spruce it up with some paprika, rolled oats and salt and pepper. Put the dough into mini silicone loaf pans and bake at 190 degrees for 40-45 minutes.

Mini Loaf Recipe

This recipe has been adapted from Jamie Olivers Basic Bread Recipe- see here

Ingredients

1 kg strong bread flour

625 ml tepid water

30 g fresh yeast, or 3 x 7g sachets dried yeast

2 tablespoons sugar

1 level tablespoon fine sea salt

Flour, for dusting

1 Beaten Egg Yolk

Rolled Oats for sprinkling

Salt, Pepper & Paprika

Method

Stage 1: making a well

Pile the flour on to a clean surface and make a large well in the centre. Pour half your water into the well, then add your yeast, sugar and salt and stir with a fork.

Stage 2: getting it together

Slowly, but confidently, bring in the flour from the inside of the well. (You don't want to break the walls of the well, or the water will go everywhere.) Continue to bring the flour in to the centre until you get a stodgy, porridgey consistency – then add the remaining water. Continue to mix until it's stodgy again, then you can be more aggressive, bringing in all the flour, making the mix less sticky. Flour your hands and pat and push the dough together with all the remaining flour. (Certain flours need a little more or less water, so feel free to adjust.)

Stage 3: kneading!

This is where you get stuck in. With a bit of elbow grease, simply push, fold, slap and roll the dough around, over and over, for 4 or 5 minutes until you have a silky and elastic dough.

Stage 4: first prove

Flour the top of your dough. Put it in a bowl, cover with cling film, and allow it to prove for about half an hour until doubled in size – ideally in a warm, moist, draught-free place. This will improve the flavour and texture of your dough and it's always exciting to know that the old yeast has kicked into action.

Stage 5: second prove, flavouring and shaping

Once the dough has doubled in size, knock the air out for 30 seconds by bashing it and squashing it. You can now shape it or flavour it as required – folded, filled, tray-baked, whatever – and leave it to prove for a second time for 30 minutes to an hour until it has doubled in size once more. This is the most important part, as the second prove will give it the air that finally ends up being cooked into your bread, giving you the really light, soft texture that we all love in fresh bread. So remember – don't fiddle with it, just let it do its thing.

Stage 6: cooking your bread

Preheat the oven to 180°C/350°F/gas 4. Divide the dough into your greased mini loaf pans. Scatter oats, paprika and some salt and pepper over the top and gently brush each loaf with some beaten egg yolk. Place your loaves into the preheated oven. Don't slam the door or you'll lose the air that you need. Bake for 25-30 minutes or until cooked and golden brown. Once cooked, place on a rack and allow it to cool for at least 30 minutes.

A Way With Watermelon

Everythings is better when it's in the shape of a heart. This is true. That's why you should try this cute little trick- use a heart shaped cookie cutter to shape your watermelon into little bites of love! Haha, yes, that sounds lame, but really... it's SO much easier to eat and it's a simple yet beautiful way to present the fruit. You can also put the hearts onto ice cream sticks and BOOM, in a second you'll have cute Watermelon Pops! Let this be the inspiration for your next watermelon recipe and spread the love :)

Foodie Friday- Let's Picnic

I found this "Spring Bucket List" Poster above from howtonestforless.com and just had to include it in my post today- the only problem was it said "Spring Bucket List" and we are just about to go into Autumn! BUT...the wonderful thing about living in Africa is that you don't need to limit all the awesome spring activities to well...Spring! Our weather allows us to be outdoors almost 365 Days a year! So scratch the "Spring" part and use this bucket list for any sunny day. Today's post will help you scratch off the first thing on your bucket list and show you how to create the perfect picnic. This is what I did...read on...

Just Darling's Top Tips for a Perfect Picnic. 

• Don't use paper plates or plastic tupperwares- do it style and put all your picnic food in glass jars
• Think practically! Make easy to eat foods like wraps, finger sandwiches or small salads in jars.
• Although Juice/Punch in a Jug may look appealing- it's a logistical nightmare. Put your homemade punch in glass bottles instead and pretty them up with ribbon and a pretty drink label.
• Drink/Food Labels can be printed onto sticker paper or alternatively use normal printing paper and stick it on with a glue stick.
• Kill two birds with one stone by using an old crate as a way to carry all the goods to your picnic site and then simply turn it over and use it as a make-shift picnic table!
• There is no need for expensive ribbon and decorations for your food- brown paper, string and some doilies will do the trick!

Just Darling's Original Picnic Recipes

Ingredients:

• A small bowl of chopped spring onion 
• A small bowl of diced tomato
• A small bowl of watercress
• About 600g Haloumi 
• 2 Avo's Sliced
• 1 Packet of Woolies Multi-Seed Wraps
• 1 Tub Woolies Trio Dip (Basil Pesto, Sundried Tomato & Feta)

Method:

1) Slice the Haloumi into long thin strips and pan sear for 1 minute on each side.

2) Generously smear some of the Trio Dip onto each wrap- covering the whole surface area.

3) Arrange about 3 long strips of haloumi, some avo slices, some chopped spring onion and

some diced tomato along the centre of the wrap- vertically. Take care not to overfill the wrap as it will be difficult to close

4) Fold the bottom of the wrap over, and then tightly roll one side over to the other to close the wrap.

    Secure with brown paper, a doily and string.

Ingredients:

• 1 Packet of rocket
• 1 packet of mixed sprouts
• About 190g Danish Feta cubed
• About 15 Asparagus Stalks, washed and chopped
• 1 Clove Garlic- chopped
• Olive Oil for Frying
• 1 Punnet of button mushrooms cut into quarters.
• * For a Meatier Version- Add Roast Chicken or Cooked Ham.

Method:

1) Saute the mushrooms and asparagus in the olive oil and the garlic. Season with Salt & Pepper.

2) Combine the rocket, sprouts, danish feta & fried mushroom and asparagus in a bowl.

3) Transfer the mix into individual glass jars.

4) Serve with a light vinaigrette.

Wasn't quite sure what else to name this pudding!

Ingredients:

• 1 Vanilla Sponge Loaf or Madeira Cake
• 1 Packet of Strawberry Jelly made according the the packet instructions
• 1 Punnet Fresh Strawberries Chopped
• A Woolies Cherry, Cranberry & Pomegranate Smoothie-300ml
• 1 Can of whipped cream
• Toasted Almonds or Pecan Nuts

Method: - Read carefully because it's really, really complicated!

1) Layer the glass jar with the sponge cake at the bottom, then the jelly, a bit of the smoothie mix, some strawberries, whipped cream and some nuts to top it off. Repeat the pattern until the jar is full! Told you it was complicated!

So that's that folks! Follow the tips and recipes above and you can't lose! The picture below is proof that a good picnic can change the world. Well- maybe not THE world but it can change YOUR world.

Image Source:
Bike Picture - Tumblr.com
Tree Bunting Picture-  http://images.lover.ly/71_1b1a8275bf362662a.jpg

Foodie Friday: Hello Summer 2013

Firstly, HAPPY NEW YEAR to all of you! I hope you are feeling refreshed after the December break. Isn't it amazing how a little Christmas pudding, some afternoon naps & a couple of lazy days in the sun can lift our spirits and give us new hope for the year ahead! I must say ...it's good to be back! I have a sneaky feeling 2013 is going to be a cracker of a year (a good cracker...like one of those pretty sparkly ones). I hope I'm right! Anyway, if one of your New Year's Resolutions was to get your healthy pants on, then this post is for YOU! No Guilt Ice Lollies! Yes, keep reading...

Summer Icies

If you live in Johannesburg you'll know that we have been experiencing this crazy heat wave over the last week. And of course, on a hot day, nothing is more fitting than a swim and an ice cold something. I made these yesterday and they turned out amazingly! Gaz and I had a lot of fun being creative with some flavours we thought would work well, so feel free to experiment with our recipes to make them your own. Oh and the bonus...they are 100% Healthy-Pants Guaranteed. See for yourself...

Ingredients (Makes 6 Icies)

1 Punnet Strawberries (about 270g)

2 Tbsp Honey

1/2 Cup Pomegranate Juice

1 Cup Low Fat Vanilla Yoghurt

Method:

• Blitz together the strawberries, honey and pomegranate juice using an electric blender.
• Fill each mould with a little bit of the fruit mixture- so that the mould is about 1/3 full.
• Semi-freeze so that the mixture is just hard enough to shove the ice cream sticks in.
• Fill each mould with about 2 teaspoons of yoghurt
• Top up each mould with the remaining fruit mixture
• Freeze until solid

Ingredients (Makes 6-12 Icies):

500ml Green Tea (Brewed & Cooled)
600ml Clear Apple Juice
6 Thick Slices of Ginger Root (Bruised)
3 Tbsp Honey
Freshly diced green apples (optional)

Method:

• Mix together the Green Tea and Apple Juice and Honey
• Throw in the bruised ginger root and allow the mixture to soak for about 1 hour
• Strain the mixture
• (Optional) At this point you can add the diced apple if you want the lollies to have a bit of crunch.
• Pour a little bit of the mixture into each mould and semi-freeze so that its just hard enough to shove the ice-cream stick in
• Top up with the remaining mixture and freeze until solid

Foodie Friday

Baked Banana & Pecan Nut French Toast Kebabs

When I went to the U.S.A to work at a Summer Camp they used to make amazing french toast for breakfast that had a sweet vanilla/cinnamon flavour. I loved them! In fact, when I arrived at the airport back in South Africa- my whole family could see "just how much" I loved them!

I've never been able to get hold of the Summer Camp Recipe - so the recipe you see below is my own take on it. I've made it even more amazing by adding Baked Banana, Pecan Nuts & a delicious toffee sauce. Then I stuck it all on a kebab coz kebabs are cool! So if you ever need to make breakfast finger-food- this will be a winner!

I made it for Gaz for breakfast- and I think he felt like a very lucky guy! French Toast Kebabs served with a filter coffee, and some fresh strawberries and cream on the side. It sounds delicious doesn't it? Well it is! So go on...it's FRIDAY, throw your diet out the window and have a treat- you deserve it!

What You Need:

• A big knob of butter (For Frying and For the Sauce)
• A large handful of Chopped Pecan Nuts
• 1 French Loaf
• 1 Cup of Full Cream Milk
• 1 Teaspoon of Cinnamon
• 1/2 Teaspoon of Vanilla Essence
• 3 Eggs
• 3 Bananas
• 1 Cup of Muscavado Sugar
• 1 Tablespoon Maple Syrup
• A Dash of Milk or Cream for the Sauce (About 1/4 Cup)
• Kebab Sticks
• Strawberries and Whipped Cream to Serve

FOR THE FRENCH TOAST KEBABS

• Preheat your oven to 180 Degrees (C) and bake your bananas on a greased baking tray for 15 minutes
• Cut the french loaf into thick chunks
• Whisk together the 3 eggs, 1 Cup Milk, Cinnamon and Vanilla Essence in a bowl
• Dip each chunk into the batter and fry in a pan a little butter until each side is golden.

FOR THE SAUCE

• Combine the Muscavado Sugar, Syrup, Butter (A Thin Slice) and Cream in a Sauce Pan
• Bring to the heat and continously stir until all the sugar has dissolved
• Throw in your chopped pecan nuts
• Allow the mixture to reach boiling point and then quickly remove from the heat

PRESENTATION

• Put alternating chunks of french toast and baked banana onto the kebab sticks
• Pour the warm toffee sauce over the kebabs
• Serve with strawberries and whipped cream on the side and...VIOLA!

Happy Happy Weekend All!

Love Abz

Foodie Friday

Cheese, Onion & Origanum Boertjie Brood

It must be said that I am a bit of a boere-meisie- not a thorough breed, no, my Dads family is from the UK. My mom's side of the family however, are the real deal! My Great Grand Parents raised my Gran in the Wilderness area (Western Cape) in a house made from cows dung (yes...cows dung),  with no electricity and water only from the river nearby. What a beautiful simple life they lived. My Great Grand Father, a Wood Cutter and my Great Grand Mother, a wife, mother, home maker and prayer warrior. The two most important things in their lives was serving God and ensuring there was food on the table. I'm very blessed to have known my Great Grand Mother and even more blessed to have been so close to my Gran, who passed away last year.  So... having said that, this recipe is a tribute to my heritage. My Afrikaans, cow-dung huisie, potbrood baking hertiage!

For those followers outside of South Africa- Pot-Brood is an Afrikaans Bread made in a traditional cast iron (potjie) pot. A special thank you must go to our friends Ruan and Lauren who let us use their potbrood pot and also gave us amazing tips for this recipe. If you don't have one of these cast iron breadpots- don't stress- you can use a normal loaf pan instead.

Tips: 

• If you don't have time to make the dough from scratch- go to your nearest bakery (Spar sells a pretty nice dough) and buy a packet of ready to bake dough.

• If you are having a braai/barbeque you can simply put the pot on a few of the braai coals (the coals cant be too hot), put 2 coals on the lid and bake for 45 min. Easy!

Ingredients:
560g cake flour
2tsp salt
300ml room temperature milk
30ml vegetable oil
1tsp baking powder
2 level tsp instant yeast
2 handfuls Grated cheddar cheese
125ml Cream
1 Onion Chopped and Fried in Olive Oil
Some chopped origanum
Freshly ground black pepper

1. 
   
2. 
   
3. 
   

1. Combine the milk, oil, half of the grated cheddar cheese, the onions, and origanum in a bowl. 

2. Sift flour, baking powder and salt together. Add dry yeast and mix. 

3. Next add the liquid mixture little by little to dry ingredients. mix to a soft dough. Turn out onto a lightly floured surface and knead dough for about 10 minutes until smooth and elastic. Place dough in a bowl, cover, and allow to rest for 20 minutes.

Ps.  I'm lucky enough to have a mixer that is able to knead the dough for me (thank goodness for that because it really is an arm workout!) but if you don't have one of these knead the dough by hand until it has an elastic consistency.

3. Divide the dough into kiwi fruit sized balls (usually about 6 balls).


4. Lay them side-by-side in rows in a greased loaf pan/ potjie bread pot and pour the cream over the dough balls.

6. Bake at 180 degrees Celsius for 45- 50 Minutes until cooked (Skewer must come out clean). Take the bread out, top with the remaining cheese and the Bake for a further 5 minutes.

7. Serve WARM with Butter

8. Repeat Steps 1-7  as your guests will definitely want seconds :)


DIS NOU LEKKER NE!