Festive Wishes

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. 

Picnic in the Parks this weekend

Isn't this just the perfect way to round off a weekend?

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.

Festive Gifts from LekkerBek

Small festive favourites basket.

Large festive favourites basket.

Click here for some fabulous gourmet festive gifts.

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

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.

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

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.

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.