Tuesday, December 31, 2013

Lay's Deli Kettle Cooked Chips

Anyone who knows me knows that I have a problem with crisps – not the 
‘can’t-stand-them’ kind of problem, but the ‘can’t-get-enough-of-them’ 
kind of problem. So imagine my delight when Lay’s sent me samples 
of their new Deli Kettle Cooked range to taste – yay! One thing I 
always look for in a crisp is flavour, and this range certainly packs 
a punch. There are four to choose from: Cream Cheese & Jalapeno, 
Sundried Tomato & Olive, Cheese Gratin & Caramalised Onion and 
Creamy Peppered Fillet – the solid favourite in our house.

The husband and I were lucky enough to attend the launch of the new 
offering from Lay’s at an event aptly titled “Bring Back the Mmm”. 
And Mmmm it certainly was! They were really smart in pairing the crisps 
flavours with the canapés they served: Mini Yorkshire puddings with 
beef fillet with the Creamy Peppered Fillet chips, jalapeno poppers 
with the Cream Cheese & Jalapeno chips, savory shortbread and 
sundried tomato with the Sundried Tomato & Olive chips and brie 
and fig spring rolls with the Cheese Gratin & Caramalised Onion crisps.

We were treated to oysters and bubbly, massages, Anele as MC and 
Nothende on stage. Great venue (Urban Tree), fab vibes and delicious food!

We’ll certainly be serving Lay’s Deli Kettle Cooked at our New Year’s 
party tonight ;)

Lay's Deli Kettle Cooked Chips stands everywhere! 

Me and the hubby enjoying some bubbles.

Massage room.

Anele on stage.

Some of the delicious food

Sunday, December 22, 2013

Tomato Gazpacho Recipe

Tomorrow evening our entire family will be getting together for a big casual dinner 
to celebrate Christmas. This chilled tomato soup will make the perfect starter for 
our summer celebration – not only is it light and refreshing, it’s also a beautiful 
festive red J

Tomato Gazpacho
Serves 4 - 6


800 g ripe tomatoes
1 Red Pepper
1 Slice brown bread, toasted
1 tsp Garlic
1 Tbls Olive Oil
1 Tbls Balsamic Vinegar
1/2 Tbls Tabasco
1 tsp Sugar
Salt + Black Pepper to taste

How to make it

Make an X incision on the top and the bottom of the tomatoes. Pour boiling water 
over them and allow them to soak for 2 minutes. Remove from hot water and 
plunge into an ice bath. The skins should come off easily. Once peeled, you can 
remove the seeds if you wish, but it's not necessary. Roughly cut the tomatoes 
into quarters.
Remove the seeds and membrane from the red pepper, cut into chunky pieces.
Break the slice of toast into smaller pieces.
Place all the ingredients except the salt and pepper into a blender.
Don't liquidise the soup too much; it's supposed to be chunky.
Once you've reached a consistency that you like, season to taste with 
salt and pepper.
Chill and serve cold with crispy bread.


  • You can make the soup a day ahead, the flavors develop really well over a couple of hours.
  • Add another slice of bread if the soup is too runny.
  • You can add a fresh chilli for some extra kick.

Thursday, December 19, 2013

La Parada: Tapas in Cape Town

The husband and I were wondering around Cape Town last weekend and 
popped in for a light lunch at La Parada, a Tapas restaurant in the city bowl.

What a fabulous little discovery! The communal tables and rustic decor
adds to the chilled vibes as patrons sip on ice cold craft beers
and share small plates of well prepared tapas
(the chefs are from Spain!).

We ordered the Gazpacho, Prawn Croquettes, Oxtail Cannelloni,
Calamari with Salsa Verde, Chorizo with Chickpeas and Summer Fish.
Everything was delicious! And the small serving options 
were generous enough to share.

If you find yourself in the Mother City this holiday
do yourself a favour and enjoy a boozy tapas lunch at La Parada.

More info:
107 Bree Street, Cape Town
021 424 2235

Thursday, December 12, 2013

Cube Tasting Kitchen – Celebrating Wirie's 60th

September is celebration month in our house. Birthdays for me, my husband, my best friend, 
my gran and my mom.

This year Wirie turned 60 (hip hip hooray!) and we were treated to the most fabulous dinner 
at Cube Tasting Kitchen. I blogged about this special little restaurant two years ago (here), 
and am thrilled to report that they have kept up the quality and inspired food.

Admittedly my parents are difficult to please when it comes to dining out...
They both owned their own restaurants and they eat exceptionally well at home, so it’s 
not often one sees them impressed by restaurant food, but Cube certainly delighted them!

Spoil yourself, take a few hours and enjoy a 10 (or more!) course meal that you will never forget.

The menu (Wirie's nick-name is 'Mie')

The birthday girl.

The family & Dario explaining the menu (and a 31 year old wine)

The food. 

Monday, December 9, 2013

South African Cucumber Sarmie

Serve these tasty South African inspired sandwiches at your next tea party or picnic 
– they are simple to make and super tasty.

South African Cucumber Sarmie
Serves 10 -12

You will need
1 loaf Albany Rooibos & Rye Brown Bread
1 large cucumber
1 tub sweet chilli cream cheese
Red chillies or red pepper for garnish, cubed

How to make it
Thinly slice the cucumber.
Smear one side of each bread slice with sweet chilli cream cheese.
Layer sliced cucumber on the cream cheese.
Top with another slice of cream cheese bread.
Slice the crusts off the bread (optional).
Slice the sandwiches into triangles.
Garnish with fresh red chillies or red pepper.

Monday, December 2, 2013

Christmas dishes from around the world

Christmas dinner is not just about stuffed turkey and roast potatoes. All around the world traditions have been shaped by weather, culture and local produce - take a look at these interesting dishes, I may try one for our feast this year ;) 

Read more about them and other traditional Christmas recipes on Saveur here

Coquito (Puerto Rican Eggnog)

Galletas con Chochitos (Mexican Butter Cookies with Sprinkles)

Speculaas (Molded Ginger Cookies) from the Netherlands and Belgium 

Krumkakes (Norwegian Wafer Cookies)

Lebkuchen (German Fruit and Spice Cookies)

Krusciki (Polish Bow-Tie Fritters)

Herring and Beet Salad from Sweden

Pernil Asado (Roast Pork Shoulder) from Puerto Rico

Soupe Crasse (Cheese and Bread Soup) from Northern Italy

Tourtière (Québécois Meat Pie) from Canada

Julskinka (Christmas Ham) from New York City

Vitello Tonnato (Veal with Tuna-Caper Sauce) from North West Italy 

Töltött káposzta (Hungarian stuffed cabbage)