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

Budget friendly Rocket Pesto

We had a bumper crop of Rocket this year, and what does one do with 2 kilograms of Rocket leaves? Pesto! This is a budget friendly version, but feel free to add Parmesan and pine nuts if you wish. Also take into consideration that Rocket can be bitter, so don’t use an olive oil that is too grassy or bitter.

Rocket Pesto

Fills about 4 250ml jars

You will need

250g fresh Rocket leaves

¼ cup (40g) shredded almonds

2 – 3 garlic cloves

3 Tbls fresh lemon juice

1 Tbls green chilli, chopped

1 Tbls castor sugar

¼ cup olive oil

Salt

How to make it

Roughly chop the Rocket leaves and pack half into a food processor (on the chopper blade).

Blend the Rocket for a few seconds to chop it to a smaller size, add the remaining Rocket and do the same.

Add the almonds and process until the Rocket and almonds are well combines and chopped into tine pieces.

Add the garlic, lemon juice, chilli and sugar.

Blend for a minute or two.

Add the olive oil and pulse until just combined.

Taste and season with salt. (Add more lemon juice or sugar if needed.)

Spoon the pesto into sterilized jars and refrigerate until needed.

Just look at the size of the leaves our plant produced this year! 

Broccoli & Ricotta Bake

An easy yet impressive side to any main meal, or a tasty meat-free-Monday idea.

Broccoli & Ricotta Bake

Serves 6

You will need

1 Head Broccoli

1 tub Ricotta cheese

1 tsp fresh garlic, chopped

Smoked Salt

1 ½ - 2 cups Béchamel (white sauce)

1/ Tbls chilli flakes

Black pepper

1 cup mature cheddar, grated

How to make it

Cut the head of broccoli into bite-sized florettes.

Boil the broccoli for 2 - 3 minutes and rinse with cold water. Set aside.

Mix the Ricotta with the garlic and season well with smoked salt.

Prepare the white sauce and season well with smoked salt, black pepper and chilli flakes.

Gently combine the broccoli and Ricotta mix.

Divide the broccoli between 6 medium ramekins.

Top with scoops of the white sauce until the ramekin is full and top with grated cheddar.

Bake for 15 – 20 minutes until the mix starts to bubble and the cheese starts to turn golden.

Serve with fish cakes, chicken fillets, grilled beef or any main of your choice along with a fresh tomato and onion salad.

My Favourite Things

We attended the second FoodWineDesign Fair at Hyde Park this past weekend. Presented by Sanlam and Artlogic, the fair showcases some of South Africa’s best local producers – from jewelry and furniture to cheese, chocolate and mushrooms. 

The event takes place on the roof-top – some seating areas are in the tent and others in a park style setting outside. With live entertainment, delicious tasters from all the foodie stalls and eye candy provided by designers live GOET and Tinsel, the fair is heaven to those who like all the finer (tastier and prettier) things in life.

I’ll definitely be there again next year! 

PS Spending hours sipping wine with the girls on a piece of fake grass is summer bliss ;)