Sunday, June 28, 2015

The best Tapas restaurant in Nelspruit; Saffron

I'm off to Nelspruit, Mpumalanga tomorrow to shoot the Huletts Koeksister Champion 2015 competition at the Innibos Festival (see the pics and winner from last year here).

One of my highlights last year was a wonderful dinner at Saffron Restaurant. Well prepared, perfectly balanced little bites that will fill you up but leave you wanting more, and if you're uncertain about what to order don't hesitate to ask the owner Steve for suggestions, he put together an amazing selection of tapas for us. So if you're tired of 'festival food', do yourself a favour and book a cozy table at Saffron.

Visit their website for more info:

Read more about the last year's Koeksister competition here, here and here

*Images from the Saffron website.

Friday, June 26, 2015

Greek Custard Tart

If like us cooking is therapy to you, spend some time in the kitchen this weekend and treat your family to this deliciously sweet custard tart. 

Greek Custard Tart
Serves 8 -10

For the syrup:
300g sugar
2 cinnamon sticks
1t lemon juice
1 ½ cups water

For the filling:
6 cups full cream milk
150g sugar
250g butter
Peel of 1 orange cut in strips
200 ml Tasty Wheat
6 egg yolks beaten

For the pastry:
500g phyllo pastry (defrosted)
100g butter melted
1T cinnamon sugar

For the syrup:
Boil sugar, cinnamon sticks, lemon juice and water for about 10 minutes until thick and syrupy.Callow to cool down.
For the filling:
Heat milk, butter, sugar and orange peel over medium heat.
Add Tasty Wheat just before the milk starts boiling.
Cook while stirring until the filling is thick and creamy.
Cool down, and then add beaten egg yolks – mix well.
Remove orange peel.
For the pastry:
Brush a baking dish with melted butter.
Line the dish with 6 sheets of phyllo pastry brushing each one with melted butter.
Pour custard into dish and top with another 7 phyllo sheets brushed with butter.
Sprinkle with cinnamon sugar.

Bake in pre-heated oven for 20 minutes at 190°C and then for another 30-35 minutes at a 160°C, until golden brown.
Pour the syrup over the tart as it comes out of the oven.
Allow to cool to lukewarm before slicing and serving.
Drizzle with some remaining syrup or honey (optional) and dust with cinnamon powder.
Serve it with good strong coffee.

Tips: - To stretch the butter for brushing you can mix in a bit of cooking oil.
         - Use the egg whites to make meringues.

Thursday, June 25, 2015

Events this weekend

 Spend the day relaxing in the winter sun sipping bubbly, trying different craft beers and
feasting on gourmet snacks. It's the launch of the 'Off The Ground' venue
this Saturday in Muldersdrift.

Date: Saturday 27 June, 11:00 - 18:00
Entry: R175

Fantastic live music, food stalls (if you don't want to bring your own grub) and facilities to braai 
- grab a picnic blankie, pack a braai lunch and wear hiking shoes to take advantage 
of the trails at the monument - sounds like the perfect Sunday out! 

Date: Sunday 28 June, 10:00 - 18:00
Entry: R110 online, R130 at the gate

One for the dog lovers (like us ;) the SA Guide Dogs Association hosts the Winter Festival and Market. Take the family to see how the guide dogs are trained, some puppy fancy dressing,
food stalls, a play ground and a beer garden.
Unfortunately no doggies allowed.

Date: Sunday 28 June, 10:00 - 16:00
Entry: R20

Wednesday, June 17, 2015

Biltong Muffins for Father's Day

Spoil dad in bed this Sunday with delicious biltong muffins. 

Biltong Muffins

120g self raising flour
15ml baking powder
120g Nutty Wheat Flour
200g fine dry biltong
200g grated cheddar cheese
1 X large egg
350ml milk
50ml melted butter

Pre-heat oven to 180 degrees.
Sieve self raising flour, baking powder and salt together in a large mixing bowl.
Add nutty wheat flour, biltong and cheese to the mixture and mix through.
Beat together the egg, milk and melted butter and mix into the flour mixture
Oil and line muffin pans with squares of baking paper.(optional)
Fill with muffin mixture – you can pile it quite high, as the dough is very dense.
Bake for 25 – 30 minutes.
Test with a skewer – batter must be dry.

Tips: You can buy the savoury pre-mix for muffins at the supermarket and just add the cheese and biltong.
These muffins can be made the previous day and heated for 30sec in microwave.

Serve with butter and if you wish some freshly sliced biltong and cheese.
Happy Dad :)

Visit our website for Father's Day Gift Ideas.

*recipe from Sarie Kos

Tuesday, June 9, 2015

Foodie festivals this weekend

Winter days in Gauteng are bright and sunny (and not too cold either!), so just
perfect to spend the day with friends and family at one of these events.
For latin flavours and entertainmet in Joburg (at Marks Park)

For craft beers galore and pub rub at the Voortrekker Monument in Pretoria

Tuesday, June 2, 2015

Ginger, Pear, Coconut Milk and Spirulina Smoothie

Winter has arrived! So we'll need all the help we can get to keep our immune systems strong and our energy levels up, and kicking your day off with one of these green smoothies does just that ;) 

Ginger, Pear, Coconut Milk and Spirulina Smoothie
Serves 1

1 large or 2 small ripe pears (250g), peeled and cored
1 ½ T fresh ginger, (15g) peeled and grated
½ cup coconut milk
½ cup coconut water
½ t Spirulina powder
½ stick Canderel Stevia (heaped ¼ teaspoon)

Combine all the ingredients and liquidise in a blender or with a stick-blender.
Add more Canderel Stevia if needed.
Serve on ice if desired.