Wednesday, September 29, 2010

Andanté’s Birthday Spoils

I was TOTALLY spoilt on my birthday last week – the family got together for a feast of anti-pasti platters, steamed Artichokes, Fillet with a wild mushroom sauce and dark chocolate truffles, SUPER DELICIOUS! And to top it all off, an amazing bottle of 1982 (yes, it’s my age) Meerlust Cabernet Sauvignon…

Not only was I treated to freshly baked chocolate muffins in bed (J) and the best dinner ever, but I also received two of the coolest gifts!

Check out my Chocolate Cook Book by Willie Harcourt-Cooze (can’t wait to try the recipes) complete with 2 blocks of 100% Cacao – watch this space as the experiments begin!

And my pink, yes PINK chef’s knife – awesomeness it is!

Thanks to my wonderful family for making my day so super special – and knowing exactly how to make me feel like a princess!


Wednesday, September 22, 2010

24 September is National Braai Day!

Braai (or Barbeque) is a South African pastime, and it’s almost certainly something most of us do at least once a week. Braai4Heritage is a concept encouraging South Africans to gather in good spirits around a fire on 24 September – and we don’t think it’s going to take much convincing!
Here are just some of the delicious braais we’ve had:

Happy Braaing!! 

Friday, September 17, 2010

Thai Green Curry

In just 2 weeks, Andanté will be bouncing around South East Asia on a culinary adventure, and just to whet our pallets (and inspiration) we made this Thai Green Chicken Curry...

A green curry is a creamy and fragrant dish. There are many ways to make it, and this is our version – very saucy with crunchy fresh vegetables.

Thai Green Chicken Curry
(Serves 6)
30 minutes  prep
30 minutes cooking

5 Chicken Fillets
4 Tbls Green Curry Paste
2 Cans Coconut Milk
2 Tbls Garlic, chopped
2 Tbls Ginger, grated
1 Chilli, copped
Grated rind of 1 Lime (or 2 Kaffir Lime Leaves, torn)
Juice of ½ a Lime
Lemon Grass, 10cm stalk, sliced in half and bashed to release the flavour.
1 ½ Cup Baby Marrow, sliced
1 ½ Cup Butternut, diced
½ Cup Patty Pans, sliced
½ Cup Sugar Snap Peas or Mange Tout
2 Tbls Fish Sauce
1 Tbls Palm Sugar (or Brown Sugar)
1 Tbls Salt
1 Tbls Dry Vegetable Stock (we like Ina Parman’s)
Vegetable Oil for frying

How to make it

Slice Chicken (1.5 – 2cm thick) and marinade in 2 Tbls Green Curry paste.
Fry Garlic, Ginger, Lime Rind, Lemon Grass, Chilli and remaining Green Curry Paste  for about 2 minutes until wonderfully fragrant.
Add Coconut Milk, Fish Sauce, Lime Juice, Sugar, Salt, dry Vegetable Stock and Butternut.
Bring to the boil.
Reduce the heat and add the chicken pieces. Poach for about 15 minutes.
Add Baby Marrows, Patty pans and Peas and simmer for a further 10 minutes.
Remove the big hard pieces of Lemongrass.

** Leave curry to rest for 5 minutes before serving – the flavours are much better when slightly cooled.

Serve with Jasmine or Basmati rice.
Garnish with fresh Coriander and Lime wedges.

  • You’ll be able to buy all the ingredients at your local supermarket, but there are quite a few Asian specialty shops in Johannesburg that are well worth a visit (we like the one at the Wedge Shopping Centre on Rivonia Road).
  • For a lower fat version, use 1 part Coconut Milk and 1 part Evaporated Milk.
  • You can make a seafood version by using Prawns instead of Chicken – but add the prawns 10 minutes before the end of cooking.
  • Add more chillies for more bite, or leave them out for less.

Thursday, September 16, 2010

Bosses Day - 16 October

Show your boss he/she is worth his/her weight in gold with these decadent Caramel Chocolate Cupcakes, topped with Whispers and sprinkled with Gold Dust...
Caramel Chocolate Cupcake
Includes packaging
Excludes Delivery
Minimum order of 6 applies

For orders or more info

Tuesday, September 14, 2010

El Bulli 'research laboratory' recipes to be published on-line

Ferran Adrià shocked the culinary world earlier this year by announcing the closure of his world renowned restaurant El Buli. Fortunately he won’t stop educating and informing his fans. He plans to publish a daily online recipe from his new research foundation, using the kitchens of El Bulli as a laboratory. We’ll have to wait until 2014, but at least inspiration is guaranteed!

Monday, September 13, 2010

Grab a free breakfast at Primi Piatti

Breakfast is the most important meal of the day, and until the end of this week you can use this voucher to get R30.00 off any breakfast at Primi Piatti restaurants across SA!

It’s really easy, just follow this link:

Tuesday, September 7, 2010

We ♥ Chillies!

Spring has sprung in Johannesburg and we are getting our hands dirty in the garden. We’ve planted seeds and seedlings in every open patch of soil and pot we could find – basil, rocket (our own seeds from last season!), coriander, egg plant, red onions, baby marrow, tomatoes, lettuce and more. We just can’t wait to cook from our spring garden! But for now we have to be patient…

Last year we had a very successful chilli crop (we planted African Bird’s Eye Chilli) – it worked so well (and tasted so good!) we’re going to plant them again this year.

From seeds to beautiful plump fruits! 

Some Chilli tips:

-          Chillies freeze exceptionally well. Pick them when ripe, pop them in a container and leave in the freezer until needed. Slice them from frozen; this helps them keep their shape.
-          Dry your chillies in the sun. You can then use them whole, crushed or powdered. Store in an air tight container once dried.
-          When working with fresh chillies, rub some oil over your hands – this helps lessen the burn to your skin.
-          Remember to wash your hands after chopping chillies!
-          Remove the seeds if you want the chilli flavour with less heat.
- Chop some chillies roughly and drop in a bolltle olive oil – after a week you’ll have delicious olive oil with a slight chilli flavour.