Tuesday, December 2, 2014

Festive Recipe: Iced Eggnog


A twist on a festive classic, perfect for our hot South African Christmas.

Iced Eggnog
Makes 700ml

You will need
125ml castor sugar (½ cup)
2 cinnamon sticks
125ml water (½ cup)
2 eggs
185ml cream (½ cup + ¼ cup)
185ml milk
80ml brandy
80ml full cream sherry
Cinnamon powder

How to make it
Place the sugar, water and cinnamon sticks in a saucepan.
Bring to the boil and then simmer whilst stirring to dissolve the sugar.
Remove from the heat and cool down. Remove the cinnamon sticks.
Place cooled syrup, eggs, brandy, sherry, milk and cream in a blender.
Blend to smooth.
Chill in the fridge.
Serve on crushed ice, with a sprinkle of cinnamon.

PS Love the gold & white place mats and coasters? 
Order them from us! Mail andante@lekkerbek.co.za for more info. 



Thursday, November 13, 2014

FNB Whisky Live Festival


Tomorrow evening we'll be attending one of the husband's favourite events on the foodie 
(read boozy) calendar - the Whisky Live Festival. The festival kicked off last night in Sandton, 
and will be open tonight and tomorrow night from 18:00 – 22:00. Whisky lovers have the choice to taste 180 whiskies from around the world, and there are also two proudly South African distilleries at the festival; Bain’s Cape Mountain Whisky and Three Ships Whisky.

We'll be attending a workshop (if you want to do so too, you'll need to pre-book www.whiskylivefestival.co.za), so I'm really looking forward to learning a little bit more.

Tickets are R195 on Thursday and R220 on Friday if purchased online. Tickets purchased at the door will cost R220 on Thursday and R240 on Friday.

Tuesday, November 11, 2014

Thursday, November 6, 2014

Sanlam Handmade Contemporary FoodWineDesign Fair

It’s summer in Jozi and the weekends are jam packed with garden parties, braais and festivals galore! One that I am looking forward to this weekend is the Sanlam Handmade Contemporary FoodWineDesign Fair. It’s all my favourite things on one rooftop: delicious food, beautiful things and great wines! They call it a ‘boutique outdoor market’ and it’s held on the rooftop of the Hyde Park Corner shopping centre. The set-up is always stunning, with loads of areas to take some time and relax whilst enjoying a glass of bubbly and nibbling on artisan cheeses. Oh, and bring your wallet – the South African designer goods are to die for! 

It starts this afternoon at 12:00 and runs until Sunday 9 November at 16:00. Tickets are R90 from Webtickets or R100 at the door. For more info, visit www.foodwinedesign.co.za

PS I posted about the fair 3 years ago, how time flies!: http://lekkerbeksa.blogspot.com/2011/11/my-favourite-things.html







Monday, November 3, 2014

Mussels, Fennel & Chickpea Stew


This is a light and summery stew that can be on the table in 30 minutes. 
Inspired by a recipe from Saveur.

Mussels, Fennel & Chickpea Stew

Serves 4

You will need
1 Tbls olive oil
1 Tbls butter
1 bulb fresh fennel, sliced
1 brown onion, sliced
1 - 2 Tsp dried chilli flakes
3 garlic cloves, sliced
1 ½ cup white wine, room temperature
1.5 kg fresh mussels, cleaned
1 can chickpeas, drained and rinsed
Salt & black pepper
Fresh fennel fronds for garnish
1 large lemon, quartered and deseeded for serving
Crusty bread for serving

How to make it
Heat the oil and butter in a deep heavy based pot.
Add the fennel and onion and cook over a very low heat for about 10 minutes until soft and translucent. (Add a splash of hot water if it starts to burn, ensuring there is no liquid left before the next step.)
Increase the heat and add the garlic and chilli flakes, fry for about 3 minutes.
Deglaze the pot with the white wine, add the mussels and cover. Cook over a medium heat for 3 – 5 minutes.
At this point you can either remove the mussels from their shells or serve them as is. Discard any mussels that haven’t opened.
Add the chickpeas, season with salt and pepper and heat through.
Garnish liberally with fresh fennel fronds.
Serve immediately with fresh lemon and crusty bread.

Tips
-          If you can’t find fresh, buy the large frozen half-shell mussels, 
      but try getting fresh, it really makes a difference.


Wednesday, October 29, 2014

Boston Terrier making spaghetti carbonara

I just couldn't resist posting this corny video... You could say I am 'slightly' obsessed with Boston Terriers (see a fraction of my brag book about Rocket, our delightful little Bostie below), so a Boston in the kitchen gave me a good giggle. Enjoy :)

 

Our Little Miss Rocket



Monday, October 27, 2014

Thai Shredded Chicken Salad



Fresh, spicy and healthy. The perfect warm weather lunch.

Thai Shredded Chicken Salad
Serves 4 – 6

You will need
4 chicken fillets, cooked, cooled and shredded (season with salt & pepper)

For the dressing:
2 small red onions, thinly sliced
2 Thai chillies (or bird’s eye), chopped (remove the seeds if you want it less spicy)
2 – 3 garlic cloves, chopped
2 Tbls palm or castor sugar
4 Tbls fresh lime juice
2 Tbls fish sauce
1 Tbls rice wine vinegar
1 Tbls sesame oil

For the salad:
2 cups purple cabbage, shredded
2 cups Cos lettuce, shredded
1 cup carrot, julienned
½ cup celery, sliced

For the garnish:
½ cup salted roasted peanuts, chopped
Fresh coriander
½ cup spring onion, chopped

How to make it

For the dressing:
Combine all the ingredients and stir well. Allow to marinade for at least 15 minutes until the sugar 
is dissolved and the onions become limp.

To assemble:
Combine all the ingredients on one large flat serving platter, or divide between individual bowls.
Scatter the shredded chicken over the salad leaves.
Layer the marinated onions on top of the chicken and drizzle over the remaining dressing.
Garnish with peanuts, coriander and spring onion.
Serve immediately.



Friday, October 24, 2014

Don your dirndls at the Bierfest this weekend

Much to our delight, beer festivals are all the rage and 
hardly a weekend goes by without a hops-induced event.


This weekend Montecasino plays host to South Africa’s largest Oktoberfest-styled event, 
the TOPS at SPAR BIERFEST. Not only can revelers sip on specially-crafted 
Bavarian biers in the 4000-seater Brauhaus, they can also feast on fine 
Bavarian cuisine, dress-up in lederhosen, pigtails and dirndls, and dance to 
ridiculously infectious oompah beats!

Attendees will be partaking in a 204-year old tradition that began 
in Munich, Germany. History has it that when Bavarian Crown Prince Ludwig 
married Therese of Saxe-Hildburghausen on October 12, 1810, he invited the entire city 
of Munich to what eventually became the world’s biggest after-party.

Founding partner South African Breweries have once more called upon their 
Master Brewers to craft three special, limited edition Bavarian-styled biers just for Bierfest. 
The ever-popular Royal Bavaria Oktoberfest Bier, the traditional Krystal Weiss 
Protea Edelweiss and the speciality dark ale - the King Ludwig Munich Dunkel. 
Master Brewers will be located onsite for tasting and bier education at Bierfest’s 
Braumeister Ecke (a.k.a Brewmasters’ Corner).

There are four ticket options:

· Ze Braumeister! R906.30 per person. Includes: premium traditional Bavarian Meal, Dedicated Fraulein to your table, Complimentary Premium bar (Limited), Complimentary can of JIGUJA Detox Drink, VIP reserved seating, Premium costume accessories, ze complimentary 1L Bierfest stein (1 per person), Parking, Glamcam Photo. 

· Ze Brauhaus! R450.30 per person. Includes: Traditional  Bavarian Meal, 
Complimentary Bar (Limited), Complimentary can of JIGUJA Detox Drink, 
Costume accessories, Glamcam Photo.

· Über Bier Hall Ticket: R195 per person includes 1 x 500ml bier, a can of JIGUJA
and a dress-up item.

· Standard Bier Hall Ticket: R125 per person includes entrance to the event, 
along with a complimentary bier tasting.

For more details and bookings, visit www.bierfest.co.za. 


Thursday, October 16, 2014

What kids around the world eat for breakfast

I think this article posted by the New York Times is just extraordinary! Photographed by Hannah Whitaker and written by Malia Wollan, they explore traditional breakfasts around the world - 
I wonder what South Africa would have been? Biltong perhaps?

Read the full article here

Saki Suzuki, 2 ¾ years old, Tokyo

Doga Gunce Gursoy, 8 years old, Istanbul

Nathanaël Witschi Picard, 6 years old, Paris

Emily Kathumba, 7 years old, Chitedze, Malawi

Birta Gudrun Brynjarsdottir, 3 ½ years old, Reykjavik, Iceland

Viv Bourdrez, 5 years old, Amsterdam

Aricia Domenica Ferreira, 4 years old, and Hakim Jorge Ferreira Gomes, 2 years old, São Paulo, Brazil

Phillip Kamtengo, 4 years old, and Shelleen Kamtengo, 4 years old, Chitedze, Malawi

Koki Hayashi, 4 years old, Tokyo

Oyku Ozarslan, 9 years old, Istanbul

Tiago Bueno Young, 3 years old, São Paulo, Brazil

Tomato & Jalapeno Salsa


We are just loving the warm days and smell of braai (BBQ) in the air, aah, summer days ;) 
Serve this salsa with your meat this weekend to add some zing and freshness.

Tomato & Jalapeno Salsa
Serves 6 – 8 as a side

You will need
4 cups exotic tomatoes, chopped
3 – 4 jalapenos, chopped
1 small chilli, chopped (optional)
1 red onion, chopped
2 tsp garlic, chopped
½ Tbls sugar
Squeeze of lime juice
Salt & pepper to taste
4 Tbls chopped coriander

How to make it

Mix the tomatoes, jalapenos, chilli (if using), onion, garlic and sugar together.
Season to taste with lime juice, salt and pepper.
Just before serving, stir in chopped coriander.
Serve at room temperature.



Friday, October 10, 2014

Happy World Egg Day!

Happy World Egg Day!

We just LOVE eggs (see recipes here, herehere and here),
why not try this fabulously healthy scrambled egg filled avo this weekend? 


Filled Breakfast Avo
Serves 2

You will need
1 large avocado, halved, skin on (room temperature)
3 XL eggs
1 tsp garlic, chopped
1 small chilli, chopped
1cup mini tomatoes, chopped
Salt & pepper to taste
Fresh parsley

How to make it
Halve the avo, remove the pip but leave the skin on.
Scramble the eggs and cook till almost done.
Add the garlic and chilli and fry for another minute or two.
Remove from the heat and add the tomatoes. Season well with salt & pepper 
and stir gently to combine.
Garnish with fresh parsley.
Divide between the avo halves and serve immediately.

Tips
-          Leave the skin on, then it serves like a little bowl.
-          Top with cheese for a more decadent version.
-          Serve with toast for a more filling meal.
-          Make a filling of tomatoes, onion, feta and parsley 
           and serve it as a side at a braai. 

Thursday, October 2, 2014

Bosses Day gifts from LekkerBek


Show the Boss your appreciation with a
gourmet gift on Thursday 16 October.

Click here for all our Bosses Day gift ideas.

Monday, September 29, 2014

Kassler & Egg Stack


A very easy yet impressive breakfast or brunch.

Kassler & Egg Stack
Serves 2

Ingredients

2 Free range eggs
2 Kassler steaks
4 Tbls basil pesto
Fresh cherry tomatoes, halved

Method

Grill the Kassler steaks till warmed through.
Meanwhile poach, fry or hard boil the eggs.
To plate: Liberally top the steaks with pesto and then with an egg. 
Season well with Maldon salt and serve with fresh tomatoes.




Thursday, September 25, 2014

Joburg Festival of Beer

So guess what we'll be doing this weekend? Beer, beer and more beer!
Appropriately, the Joburg Festival of Beer is held in the same week as 'Braai Day' 
- two South African heritages if you ask me!

The festival takes place at the Pirates Sports Club in Greenside on the 27th and 28th of September. The two day festival, which has established itself in Cape Town as the largest 
Festival of Beer in the Southern Hemisphere, promises to be bigger and badder than ever before. Taste over 150 beers from more than 50 breweries including Brewhogs, Swagga, Stellenbrau and Soweto Gold.

The tickets includes free beer tastings, beer tours, brewing demonstrations and more. T
o line those stomachs I'm looking forward to a delicious selection of foods from Pete Goffe Wood’s Kitchen Cowboys, Wicked Waffles, Baha Tacos, Casalottis Pizza and plenty of meat from Braeside Butchers to accompany pints.

Early bird tickets are R150, which includes a beer glass, and are available from Webtickets at www.webtickets.co.za/events/beer-festivals/the-joburg-festival-of-beer/829334378.

Visit the website for more details at www.joburgfestivalofbeer.co.za


Cheers! 

Tuesday, September 23, 2014

Braai Day Mealie Bread


Celebrate Heritage Day by serving this tasty (and easy to make!)
mealie bread as a side to your favourite braai meats.

Mealie Bread
Makes one large bread

Ingredients

4 cups self-raising flour
4 sachets Canderel Yellow
1 Tbls salt
2 large eggs, beaten
¾ cup (200ml) full cream milk
2 Tbls vegetable oil
1 tin creamed corn
100g (1 cup) mature cheddar, grated
1 Tbls butter, melted
Maldon salt crystals

Method

Pre-heat the oven to 180°C.
Sift the flour, Canderel and salt together. Mix well.
Add the eggs, milk, oil, creamed corn and cheddar and gently stir to combine.
Liberally grease a large bread pan (preferably non stick).
Pour the bread mix (it should be quite wet and sticky) into the pan.
Level the mixture, paint with melted butter and sprinkle with salt crystals.
Bake for one hour (or until a test stick comes out clean).
Allow to cool in the pan before removing.
Serve with butter and any condiments of your choice – the perfect side to a braai.
TIP: Add more cheese, drained corn kernels and some bacon bits for an even more indulgent version.

Thursday, September 18, 2014

Chakalaka - Heritage Day recipe


Serve this traditional South African accompaniment on Heritage Day 
(Wednesday 24 September) to add some zing to your braai meats. 

Chakalaka
Serves 8 - 10 as a side

Ingredients

1 - 2 Tbls vegetable oil
1 onion, finely chopped
3 garlic cloves, grated
½ Tbls ginger, grated
2 red or orange chillies, finely sliced (remove seeds for a milder version)
2 tsp curry powder
1 tsp turmeric
1 tsp paprika
3 roma tomatoes, skins removed and finely chopped
1 cup warm water
3 cups carrots, grated
3 cups cabbage, finely shredded
1 tsp white or red wine vinegar
1 sachet Canderel Yellow
Salt & pepper

Method

Heat the oil in a heavy based pot.
Add the onions and cook over a low heat for 10 minutes until tender and translucent.
Turn up the heat and add the garlic and ginger. (Add more oil if needed.) Fry for 2 minutes.
Add the curry powder, turmeric and paprika, fry for another 2 minutes.
Add the chopped tomatoes and ½ cup warm water. Cook over a low heat for 7 minutes.
Add the carrot and cabbage, stirring well. (Add more water if needed.)
Cook over a low heat for about 10 minutes until the all the ingredients are soft.
Season with vinegar, Canderel, salt and pepper.
Serve warm.

Bun-less Aubergine & Goats Cheese Burger


It seems like carbs are public enemy number one at the moment, so we served up this tasty carb free burger. But you can really add a roll if you’d like ;)

Bun-less Aubergine & Goats Cheese Burger
Serves 4

You will need

2 medium aubergines, thickly sliced
Olive oil
½ Tbls garlic, chopped
Salt
4 beef or ostrich burger patties
Fresh basil leaves
1 log Chevin (goat’s cheese) or plain cream cheese
Baby tomatoes, halved
Red onion, sliced and blanched


How to make it

Pre-heat the oven to 180°C.
On a hot griddle, grill the aubergine slices until they from dark grill marks. (You may need to do a few batches.) Transfer to and oven proof dish.
Liberally drizzle the aubergine slices with olive oil and toss to coat the all.
Roast in the oven for 15 – 20 minutes until they are soft. Add the garlic and more olive oil if needed, season with salt and toss again. Roast for another 5 minutes.
Just before the aubergine is ready, grill or fry the patties.
Build the ‘burger’ by layering hot aubergine slices, fresh basil, patti, goats cheese and more aubergine.
Garnish with fresh basil and serve with a tomato and red onion salad.