Thursday, March 24, 2011

Air Frying? Yes, Philips is doing it…

I attended the launch of a very interesting product this morning – a frying machine that uses air instead of oil to fry food. This must be one of the most innovative products I’ve seen in a long time!

Most people are becoming more aware and concerned about the quality of food that they consume, and specifically about the amount of fat used during cooking. But there is something about the crispiness of deep fried food that just hits the spot… and now we can have our fries and eat them (literally)! Philips has created an AirFryer that makes use of Rapid Air technology to give food that crispy exterior with the use of little or no oil.

I must admit that I was slightly skeptical, how could air give you the same deliciously crunchy effect as oil? But it really does come close – with zero guilt (up to 80% less fat)! And that alone makes this product something that I would want in my own kitchen (family, friends…hint hint J) Here are some more of the benefits:

-          It's compact, so won’t clutter up your kitchen too much.
-          It’s dishwasher safe.
-          It can be compartmentalized to ‘fry’ different foods at the same time.
-          Speedy cooking times.
-          An internal air filter makes it low odor and relatively soundless.
-          It has a built in timer and auto shutoff.

In a nutshell I think this product is great, it can ‘fry’ from springrolls, to crispy prawns, to meatballs and chips– just not egg. I wouldn’t be surprised if we see this kind of technology being implemented in restaurants all over.

* Expect to pay R1999.00

Darren Scott (who wrote the weight loss book “No Fries on Us”) 
was the MC and also endorses the AirFryer.

 Seriously Crispy Prawn 

 Air Fried Chips!

Delicious Meatballs (burger patties will also work very well!)

The Philips AirFryer
– comes in White and Black

Tuesday, March 22, 2011

Make every drop count

It's National Water Week in South Africa, and we just love these water saving tips by Woolworths:

Tuesday, March 15, 2011

Marula trees are indigenous to Southern Africa and produce fruits with a distinctive and tart flavour. Home brewers often make a strong liquor called Mampoer by fermenting the fruits, but the most popular commercial by-product is the creamy and sweet Amarula Liqueur – delicious on crushed ice as the sun is sets!

Fresh Marula fruits aren’t easy to come by in Johannesburg, so we were super excited when a street vendor had them on offer. An easy way to preserve the fruit is by making a jelly that is utterly delicious with venison.

We found this recipe on The Slowvelder.

The fresh fruits.

 Draining the juices after being boiled.

The finished product.

Can’t wait for our Venison Pie with Marula Jelly!