Wednesday, March 30, 2016

Homemade five ingredient dog treats

I'm so making these for Rocket! I may use carrot instead of blueberries - she'd love that ;)


PS At the moment Rocket is loving home cooked mince with loads of celery, carrot and cabbage.

Wednesday, March 16, 2016

Hot Cross Pinwheels

Quick, easy and delicious! We couldn't resist them hot, straight out of the oven ;)

Hot Cross Pinwheels
Makes 8

For the wheels:
1 roll (400g) ready rolled puff pastry, defrosted in the fridge overnight
4 T orange marmalade plus 2 T extra for glazing, melted in the microwave
4 T (50g) sundried raisins, chopped
2 T almond sprinkles (finely chopped almonds)
2 t mixed spice
1 t cinnamon powder

For the icing:
1 T buttermilk
1 cup icing sugar

Pre-heat the oven to 200°C.
Un-roll the defrosted puff pastry, keeping the plastic layer underneath it.
Using a flexible spatula, smear 4 T of the orange marmalade over the puff pastry.
Sprinkle over the raisins and the almonds.
Dust with mixed spice and cinnamon.
Using the plastic wrap to assist you, roll the pastry lengthways to form a log (not too tight as the pastry still needs to raise.)
Wet the last inside centimeter of the pastry with some water or milk and seal the roll.
Trim the edges with a sharp knife.
Cut in half, then in 1/4s then in 1/8ths.
Place a piece of baking paper on a baking tray and grease with Spray & Cook.
Gently form the pinwheels back into rounds and arrange on baking paper, about 4cm apart.
Brush with remaining orange marmalade to glaze.
Bake for 15 - 18 minutes until cooked through.
Remove from oven and immediately transfer to a cooling rack.
Allow to cool.
Mix together the buttermilk and icing sugar.
Pipe crosses over the pinwheels.

Serve at room temperature or warm.

Tip: Add 1 T mixed peel to the filling for an extra citrusy flavour.

for Easter gift ideas

Monday, March 14, 2016

'Luke Dale Roberts at The Saxon' - Here to stay!

One of the most fantastic meals we have EVER had was at The Test Kitchen in Cape Town. Attention to detail, creative cooking and a perfect wine pairing made for an unforgettable dining experience. So imagine our excitement when we heard that Luke Dale Roberts was coming to Joburg? Now we are even more thrilled because he is staying!

What was initially a Pop Up Restaurant in the space where Five Hundred used to be at the Saxon (another mind blowing foodie experience!) is being renovated in April and re-opens on 5 May. The extensive refurbishment is being spearheaded by Sandalene Dale-Roberts, Luke's fashion and interior designer wife, so we can expect a gorgeous space featuring South African artists.

What Luke has to say about Joburg: “Obviously the expectations have been very high with the pop-up in Johannesburg. But, to be honest, I've absolutely loved the energy here. The guests are excited to be here, they're chatting to people at other tables. It's a space that's fun, filled with energy and shared excitement.”

I'm salivating already! Best make our booking soonest ;)

The seven-course tasting menu is currently priced at R1 330 for 7-courses (which includes two appetisers) or R2 100 with wine or tea pairing. Dinner served Tuesday to Saturday. For reservations, call (011) 292 6000 or email to

At The Test Kitchen last year with our friends Elke and Erol.

Thursday, March 10, 2016

Thai Chicken Noodle Soup

We are back for our tropical paradise holiday (will write a post on it soonest), and now have to deal with 'the real world' AND a cold & rainy Joburg... I'm hoping this spicy chicken noodle soup by Nigella Lawson will warm us up some ;)

Thai Chicken Noodle Soup
Serves 4 - 6

2 L chicken stock (home made really adds to the depth of this recipe)
Rice noodles (about 250g)
1 can coconut milk
5cm piece fresh ginger, sliced into thin matchsticks
60ml fish sauce
2 red cayenne chillies (remove seeds if you want it less spicy), sliced
2 tsp turmeric powder
3 tsp tamarind paste
2 tsp brown sugar
4 cupfuls leftover chicken, skin off (use the chicken you made the stock with), shredded
4 – 6 mini corn, sliced
8 – 10 mangetout, sliced

To serve
Fresh limes or lime juice
Fresh coriander leaves
Spring onions, sliced

Prepare the rice noodles according to the packet instructions, rinse in cold water, drain and set aside.
Combine the chicken stock, coconut milk, ginger, fish sauce, chillies, turmeric, tamarind paste and brown sugar in a large pot.
Bring to the boil and simmer for a few minutes.
Add the chicken, corn and mangetout. Cook for 2 – 3 minutes until the chicken is hot and the vegetables are soft but still crunchy.

To serve:

Pile a serving of noodles in a soup bowl and top with the piping hot soup.

Serve hot with a squeeze of lime juice, garnished with fresh coriander and spring onion.