Heavenly hot chocolate

Long winter nights.......
Chilly fingers and toes........
Time for cuddling and.....yes, hot chocolate......
Time to try the adult version of this winter warmer.

Epic Hot Chocolate:

In a jar, mix the following ingredients:

4 tbsp cocoa powder
3 tbsp icing sugar
2 tbsp Horlicks
2 tbsp cornflour
Pinch of salt
Pinch of cinnamon
100g grated chocolate

Heat 4 cups of milk in a pot on the stove. Add 4-5 tbsp of the above mix to the heated milk, then, on low heat, stir with a whisk until it thickens. 

Pour into gorgeous mugs and enjoy with good company......

                                         
 

Bouillabaisse: A simple seafood stew

Seafood.........a delicious and healthy provision from our oceans. Traditionally our parents would use lobster and crayfish in curries, but for the past few years, as the world is brought ever closer in our homes, we have started sampling all sorts of cuisines. So, being weary of the same flavours, I searched for something new......something that would tantalize the tastebuds. Watching Masterchef one day, I came across a French fish stew, the Bouillabaisse. Ok, I know, how does one pronounce it, you say....
BOOL-YA-BEYS.....or as it is said in french: boo-ya-bes.......
I have adapted it to my taste and according to what I can find at the time.

I used a wide, heavy-based pot as this gives the seafood lots of space to cook.

Saute` the following ingredients in 1/4 cup oil:

1 medium onion, chopped
1/2 cup leeks, thinly sliced
1 red pepper, chopped
3 stalks celery, thinly sliced
2 cloves garlic, crushed
Saute` until soft and transluscent, about 10min.

Add 1 large tomato, chopped, 1/2 tsp dried thyme and 1 bay leaf and the zest of 1/2 an orange.
Simmer for about 5 min.

Add 1/2 level tsp dried saffron(or borrie/turmeric if u don't have saffron), 2tbsp lemon juice and
3 cups fish stock(u can add more later if needed). Simmer for 5min. If you like it hot, add 1tsp crushed dried chilli flakes. Season with salt.

Lastly add the seafood. I use a variety of seafood. Some prawns, fish fillets, cut into squares, mussels in their shells, and some clams.

If the stew is a bit watery, make a runny paste of 1tbsp flour/maizena and water and stir into the stew.This will thicken the stew just perfectly. Feel free to tweak it according to your taste.

I did, and it turned out divine. Enjoy!!!

Btw, I dedicate this recipe to my first test subjects: Kaashiefa Diedericks and her family. I hope they enjoyed it.....lol.

 

The Humble Bearded Mussel

When I was a little girl, the only mussels I knew came from a rectangular tin, preserved in oil. It was a staple of everyone when going on picnics, eaten with Snacktime crackers. But as I grew older and my palate craved for new things to experience, I always wanted to taste fresh mussels in the shell.

Often regarded as the poor man's shellfish, mussels are reasonably cheap and plentiful. Add them to a seafood soup, and the smells of the sea are sure to make one salivate. Watching the Hairy Bikers and other chefs cook up a storm, inspired me to try my hand at fresh mussels.

So here is a simple recipe I came across on quite a few cooking shows, which I have adapted in the Halaal manner.

Ingredients:
Drizzle of oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1kg mussles, cleaned and debearded
250ml fresh cream
handful of fresh parsley, chopped

Method:
This dish is best made in a deep pot which can be covered with a lid. Saute` the onion and garlic in the oil on medium heat until transluscent. Add the cleaned mussels and a splash of water and close with the lid. The water will create steam which will cook the mussels. Cook covered for about 5 minutes and then give it a stir. Add the cream and stir to coat the mussels. Lastly sprinkle the fresh parsley and stir. Cook for about 3 minutes.

Serve with crusty bread and some lovely company to share.

My favourite fish store is Fish 4 Africa, in Victoria rd, Woodstock. They have an amazing array of fresh fish and seafood, of which, one of my favourite fish is the Blue-nose. But let's leave that recipe for another time,lol. As they say at Fish 4 Africa: anything fresher is still swimming........gotta go catch me a blue-nose first.....

Let me end off with a fishy quote: "Let your hook be always cast. In the pool where you least expect it, will be fish......"

A.Yasmin's Cinnabon Cupcakes

Ahhh!!! What more can I say..........Been searching for a cinnamon bun recipe since I tried Cinnabon a few days ago. I am not a fan of sweets, but sometimes I get that craving for it, then I just have to satisfy my hunger. And then A.Yasmin Majiet inboxed me with a quick cinnabon cheat, for the day when the cravings get too bad, and you don't want to wait for the dough to rise.
So here goes........

 

Batter:

1. Beat 125g butter (room temp.) and 1 cup brown sugar.

2. Add 3 eggs and mix.

3. Add 1 cup plain yoghurt and mix.

4. Add 1 1/2 cups cake flour and 1/2 cup self-raising flour and 1 tsp Bicarbonate of soda. (I didn't have s/raising flour, so I took 2 cups cake flour and added 3 level tsp baking powder instead).

Set aside.

Cinnamon, nut and choc filling:

1 cup chopped pecan nuts, 100g dairy milk chocolate, chopped, 3/4 cup brown sugar, 2 tsp cinnamon powder.

Fill batter halfway in the cookie cups, spoon filling over, then again top with batter and finally a layer of filling.

 Bake at 180dg C for 15-20 min.

Cream cheese topping:

150g butter (room temp.)

1 1/2 cups icing sugar

1/2 tub cream cheese

Spoon cream cheese topping over cupcakes immediately when it comes out of the oven.

You can also drizzle chocolate syrup mixed with cinnamon over that too.( for the ppl with an ultra sweet tooth,lol)

Oh, and btw, I got these muffin cookie cups at Osmans in Gatesville, which are perfect for those 4 layers. 

Bon Apetit..........

Supper Inspiration, courtesy of Jamie Oliver

 

Butternut and Potato with Feta and Coriander

 Vegetables........such an essential part of our diet. But sometimes I get tired of the old steamed/boiled veggies. First of all, boiling takes all the essential nutrients out of it, while steaming........well, that's a bit bland. So now we tend to look for other ways to cook our veggies. One of my favourite inspirational cooks/chefs is none other than Jamie Oliver. His style of cooking is quite infectious and makes one want to try it out. He has this series called Jamie's 30 minute meals, and it really is quick and easy but absolutely delicious.

This recipe called for sweet potatoes and plain potatoes, but as I didn't have sweet taters at hand, I decided to substitute it with butternut. So here goes.......

 Wash butternut(or sweet taters) and potatoes and leave the skin on as well. Cut it up in chunks and place it in a glass bowl. Take half a lemon, place it in the bowl with the veg, cover bowl with cling wrap and microwave till soft. 

 When veg is cooked, remove the lemon and squeeze over the butternut and potatoes. Mash up roughly with a spoon, and add a glug of olive oil, chopped chilli(to taste), chopped coriander, salt n pepper and crumble some feta cheese in too. Mix lightly and serve.......

 This is really tasty and has a new take on vegetables.........yum,yum......

Invictus by William Ernest Henley

Just a short poem by an amazing poet, William Ernest Henley, written in 1875. It is said that this poem was written as a demonstration of his resilience following the amputation of his foot due to tubercular infection. While incarcerated on Robben Island prison, Nelson Mandela recited the poem to fellow prisoners and was inspired by it's message.

  Out of the night that covers me,
Black as the Pit from pole to pole,
I thank whatever gods may be
For my unconquerable soul.

In the fell clutch of circumstance
I have not winced nor cried aloud.
Under the bludgeonings of chance
My head is bloody, but unbowed.

Beyond this place of wrath and tears
Looms but the Horror of the shade,
And yet the menace of the years
Finds, and shall find, me unafraid.

It matters not how strait the gate,
How charged with punishments the scroll.
I am the master of my fate:
I am the captain of my soul.

Summer Salad

It has been a cold and wet winter this year. Capetonians are impatiently waiting for spring to rear its flowery head and to reassure us that it has not forgotten us. Living in this city, we know full well how unpredictable our weather can be. Sometimes all four seasons make an appearance in one day and the weatherman can never be trusted in the Mother City. Nevertheless, we are always looking forward to those warm and sunny days and balmy nights.
I have been browsing through my old summer pictures, and one in particular caught my eye: The Summer Salad. It reminds me of brunch with family and friends at Kirstenbosch Gardens, the warmth of the summer sun beating down on our backs, and just feeling the love and friendship being passed around.
I first tasted this salad at my sister-in-law's birthday brunch many years ago, and I had to have the recipe. Been a must-have for any summer's day since then.

Summer Salad

As you can see, it's a very quick and easy salad to make, but oh, so tasty.....

It requires the following vegetables: Mixed salad leaves, cherry/rosa tomatoes, cucumber, julliene-style carrots, avocado, baby corn, pineapple, green/red/yellow peppers, mixed sprouts.Cut all the vegetables into bite-size pieces and layer in a large platter.
Saute` some chicken fillet cubes in a BBQ sauce (I use Mrs. Balls chutney and a little chilli sauce), season with salt, and allow to cool. Layer the chicken over the salad, then the feta on top and sprinkle with some sesame seeds. And lastly, drizzle the whole salad with a good honey and mustard salad dressing.

A great tip for brunches outdoors, is to pack individual lunch boxes for everyone. So each person can tuck into their salad without the fuss and hassle of dishing from a large container.

So, dear summer......please make an appearance soon. We would really like to feel your warmth again....and I want to make that salad!!!!!