Red Espresso - in capsule form!

I love red espresso® and have been making plungers full for years. 

I love our Nespresso machine, and have been drinking way more coffee than I use to 

because of it's convenience (and fab flavours)...

That's why I was delighted to discover the red espresso® pods that work in our Nespresso machine - yay for more coffee/tea breaks! 

100% rooibos and 0% caffeine, a red espresso® is the perfect cup filler at any time of day or night. I think I'll go have my second red cuppachino of the day right now :)

Read more about it or place online orders here: www.redespresso.com

#ProudlySouthAfrican

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.

Milktart Cheesecake

This tasty cheesecake with a South African twist is based on a recipe from 

‘Huisgenoot Wenresepte' 1987 by Annette Human. 

Milktart Cheesecake

Makes one medium cake

You will need

For the base

200g biscuits (Tennis or Digestive)

4 Tbls butter, melted

¼ cup sugar

For the filling

250g plain cream cheese (room temperature)

150ml castor sugar

25ml cake flour

4 extra large eggs

500ml full cream milk

Juice of half a lemon

5ml vanilla extract

Cinnamon powder

How to make it

For the base

Pre-heat the oven to 180°C.

Crush biscuits in a food processor.

Add melted butter and sugar to the biscuits and process until mixed well.

Press the mixture on the bottom and half way up the sides of a 26cm spring-form tin.

Bake for 15 minutes until set.

Remove from oven and allow to cool before filling.

For the filling

Pre-heat the oven to 180°C.

Whisk the cream cheese till soft and fluffy.

Gradually add the sugar and flour to the mixture while whisking.

Add the eggs one by one and whisk well after each addition.

Gradually add the milk, lemon juice and extract to the mixture while whisking.

Pour the mixture into the prepared base and sprinkle with cinnamon.

Bake for 50 – 60 minutes until the filling has set and a test toothpick comes out clean.

Allow the cake to cool at room temperature in the cake tin.

Refrigerate the cake overnight (still in the pan).

Remove spring-form and serve cool or at room temperature with preserved ginger, figs or orange curls.