We are going to spend a whole week in tropical paradise... sipping on cocktails, eating seafood, strolling on the beach, snorkeling, swimming and most importantly celebrating my parent's 40th (!!!) wedding anniversary.
Yay!
Friday, February 19, 2016
Monday, February 15, 2016
Traditional Pancakes
We are still celebrating the month of love, and nothing says 'I adore you' more than fresh pancakes for breakfast.
Traditional Pancakes
Makes 10 - 15 pancakes, depending on pan size
Ingredients
140g (250 ml) cake flour
5 ml (1 t) Baking Powder
3 ml (½ t) salt
2 extra-large eggs
187 ml (¾ cup) milk
± 100 ml water
5 ml (1 t) lemon juice or white vinegar
100 ml oil
oil for greasing
Cinnamon Sugar:
100g (125 ml) Huletts White Sugar
10 ml (2 t) ground cinnamon
Fresh berries for serving.
Method
Place the flour, baking powder, salt, eggs, milk, water and lemon juice or vinegar in a food processor or liquidiser and process for 30 seconds.
Add the oil and process again. (The mixture must look like smooth cream)
Strain the mixture into a jug and refrigerate for at least an hour.
If the mixture is too thick, thin down with cold water.
Use a non-stick or lightly greased frying pan.
Sprinkle the cinnamon sugar over the cooked pancakes and roll up.
Method
Place the flour, baking powder, salt, eggs, milk, water and lemon juice or vinegar in a food processor or liquidiser and process for 30 seconds.
Add the oil and process again. (The mixture must look like smooth cream)
Strain the mixture into a jug and refrigerate for at least an hour.
If the mixture is too thick, thin down with cold water.
Use a non-stick or lightly greased frying pan.
Sprinkle the cinnamon sugar over the cooked pancakes and roll up.
Serve with fresh berries.
Tips:
· When pouring the batter into the pan, use a serving spoon so that you use the same amount of batter every time, aim for the centre of the pan. Angle the pan back and forth to evenly spread the batter over the surface.
· The longer you let the pancake batter ‘rest’ the lighter the pancakes will be.
Tips:
· When pouring the batter into the pan, use a serving spoon so that you use the same amount of batter every time, aim for the centre of the pan. Angle the pan back and forth to evenly spread the batter over the surface.
· The longer you let the pancake batter ‘rest’ the lighter the pancakes will be.
Sunday, February 7, 2016
Cucumber and Fennel Tumble
Cucumber and Fennel Tumble
Serves 6
Ingredients
2 cucumbers, ends trimmed
1 large fennel bulb
15 ml (1 T) white wine vinegar
15 ml (1 T) Huletts Castor Sugar
salt and pepper, to taste
100 g feta cheese
a handful of fresh flat leaf parsley, chopped
Method
Slice cucumbers in half lengthways and use a teaspoon to scrape out seeds.
Use a vegetable peeler to peel the cucumber into ribbons. Place in a serving bowl.
Slice off any fronds from the fennel bulb and reserve. Halve the fennel through its core and cut out and discard the hard central core. Slice fennel very thinly and add to cucumber.
In a small bowl, mix together the vinegar, sugar and season to taste. Add to the vegetable mixture and toss well.
Crumble over the feta and parsley and toss lightly.
Tip: Salad can be made up to 3 hours ahead, omit adding the parsley and fennel fronds until just before serving and toss together.
Monday, February 1, 2016
South African chef wins Michelin star!
Restaurant JAN, a South African restaurant in the South of France,
was awarded its first ONE MICHELIN STAR in the 2016 French Guide Michelin.
This makes owner and proprietor Jan Hendrik van der Westhuizen the first
South African to ever receive this prestigious accolade in the whole of Asia and Europe.
Accurately described as the Academy Awards of the restaurant industry, Guide Michelin awards stand for consistency and excellence in the food and service industry and are seen as a benchmark in the culinary world.
Jan Hendrik van der Westhuizen and Pascal Szafranski opened JAN in Nice in 2013 and received their first mention in the Michelin Guide a mere 8 months after opening its doors. Subsequent accolades include a spot on a list of the World’s 15 Best Restaurants (as curated by Condé Nast Traveler), as well as glowing recommendations by the New York Times and Gault et Millau restaurant guide.
A 28-seater fine-dining restaurant in the up-and-coming bohemian district of Nice Port, JAN is a celebration of South African hospitality and serves honest food inspired by local produce from the markets of Nice.
Originally from Middelburg in the northern reaches of South Africa, Jan Hendrik studied culinary arts and applied design in Stellenbosch, after which he worked for food publications both locally and abroad. It is during this time that he happened upon the concept of adapting and serving South African favourites like melktert and biltong to discerning culinary audiences in Europe.
Jan Hendrik was recently joined by South African chefs Kevin Grobler and Rutger Eysvogel, who now form part of the international award-winning team at JAN.
PS Check out Jan's fabulous Instagram feed! #obsessed
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