Festive Table with GOLDCREST

Check out our latest Festive recipes using GOLDCREST products – 

and yes, all the dishes were made using ingredients that come from cans! 

Click here for the pics and recipes on Joburg.co.za.

Drool-worthy Festive Gifts

Spoil someone with something delicious this Festive Season!

Visit www.lekkerbek.co.za for our 2011 range.

Aanklank hou konsert en LekkerBek maak kos

Wanneer

Sondag 4 Desember

Tyd

12:00

Waar

Jan Celliers Laerskool, Onderparkrylaan, 

Parkview, Johannesburg

Hoeveel

R60 net konsert

R100 konsert en ‘n LekkerBek ciabatta

R150 konsert en ‘n LekkerBek piekniek lunch

Spyskaart

* Ciabatta met cured ham, smoked mozzarella, rocket en balsamic reduction.

* OF Roasted veggies met feta en basil pesto.

* OF Piekniek lunch met crab sushi, chicken coronation, wild rice salad, baby tomatoes met feta en basil, broccoli met snow peas en Xmas rocky road.

Te koop

* Wyn en ys

* Collapsible cooler bags vir een bollel wyn

* Soet goed

* Gebottelde produkte (soos olywe)

* Aanklank CDs

Bring

Jou eie drank en glase en ekstra geldjie vir die kersmark tafel

Bespreek of vir meer inligting

wirie@lekkerbek.co.za
082 552 8835

teen 30 November

*NB Geen kos gaan op die dag los verkoop word nie, 

alles moet vooraf bespreek word. 

Beetroot, Rocket, Bacon & Parmesan Salad

One of the tastiest salads ever!

Beetroot, Rocket, Bacon & Parmesan Salad

Serves six as a starter

You will need

1kg Baby Beetroot, peeled and quartered

6 handfuls Rocket

250g Bacon

Olive Oil

6 Tbls Brown Sugar

Balsamic Vinegar

Salt

Black Pepper

Parmesan shavings

Balsamic Reduction

How to make it

Boil the beetroot until just soft (we use a pressure cooker as this can take some time.)

Pre-heat oven to 180°C.

Layer the beetroot quarters on a flat baking tray, season with olive oil, balsamic vinegar, brown sugar, salt and pepper.

Bake until slightly caramelised, set aside to cool.

Fry bacon until crispy, cut into small pieces and cool.

Plating up:

Layer rocket leaves on a plate of your choice.

Top with roasted beetroot.

Sprinkle with bacon bits.

Finish off with Parmesan shavings and a drizzle of Balsamic reduction.

Tips

• Use butternut instead of beetroot and sprinkle with pumpkin seeds.
• You can buy pre-prepared beetroot for more convenience.
• Leave out the bacon for a veggie version.
• This salad can be served as a large table salad or individually plated.
• The elements of this salad can be made the day before a dinner party and simply plated on the day, saving you from slaving in the kitchen while your guests are there. 

Full Meat Friday

This was a meal my mom prepared for my brother just before he left for Europe in fear of not eating meat for four weeks J And this is exactly what I feel like having for dinner tonight! A meat fest with all the trimmings – including Malva Pudding to top it off- YUM!  

 

Artichoke season!

To our utter delight Artichokes are in season and available in almost every store at the moment-  and we couldn’t resist buying a whole box the other day. We ended up steaming them, grilling them, baking them and finally marinated the rest – delicious!

Fresh artichokes

Marinated with thyme, garlic, lemon rind an black peppercorns 

LekkerBek Festive Gifts

Click here for our range of delectable goodies or contact:

Andanté

082 377 4537

andante@lekkerbek.co.za

Wirie

082 552 8835

wirie@lekkerbek.co.za

Summer Love

Champagne, oysters, sushi, cheese platters, Parma ham, pastries, fresh bread… this is our idea of the perfect summer’s day! We attended the Champagne festival at Summer Place in September, and photos had us drooling all over again.

Here's to lazy Sunday’s sipping chilled bubbly in the summer sun with the ones we love.

PS. I want a dessert table like that at my next party! *YUM*

PPS. The fiancé wants a cheese table like that every day J

Celebrate with bruschettas and champagne

The weather is gorgeous, our garden is in full flower and it is the silly season! Reason to celebrate with sumptuous bruschettas and champagne J

How to make:

Toasted bruschettas

Buy foot long rolls at your local supermarket, slice into bite size pieces.

Melt some butter and olive oil in the microwave.

Brush both sides of the bread with the butter and oil – using a pastry brush (you can add a touch of chopped garlic for some extra flavour).

Bake in the oven at 180°C until golden brown on both sides (about 10 to 15 minutes). Don’t take your eyes off them, they can burn in a second!

Exotic Mushroom and Asparagus topping

6 French leeks, finely sliced

2 punnets of exotic mushrooms

1 tub cream cheese

1 bunch fresh young asparagus

Salt & Black Pepper

Slice the bigger mushrooms to fit on the bread rounds.

Flash fry mushrooms in hot non stick pan with a knob of butter and drizzle of olive oil – squeeze over some fresh lemon juice, season and set aside to cool.

Flash fry leeks in the same pan with another glug of olive oil, season and set aside to cool.

Steam asparagus until just tender – cut of the tops and use the stems in a salad.

Spread a thin layer of cream cheese on the bruschetta’s and layer first with leeks then the mushrooms and top with asparagus.

Goats Cheese and Sun-dried Tomato topping

1 packet sun-dried tomatoes (we prefer Ina Paarman)

Capers

1 Round Chevin with black pepper and paprika

Guacamole (optional)

Cut the Chevin into thin rounds and place on bruschettas.

Place a slice of sun-dried tomato and a caper on the cheese.

*We placed the caper on a knob of guacamole, which you can either buy or make yourself.

Enjoy with chilled champagne of your choice!

Tips:

-         -  You can keep the toasted bruschettas for up to 2 months in an airtight container.

-          - Try different toppings like Caramelised Red Onion & Vintage Cheddar, Salmon & Cream Cheese, Thinly sliced Fillet & Wasabi Mayo, Grilled Veggies & Balsamic Reduction etc.

Goats Cheese and Sun-dried Tomato topping

Exotic Mushroom and Asparagus topping

A French Food Affair

France is one of my favourite destinations, not only is it rich in history & art, beautiful and romantic, but it’s also one of the top gourmet destinations in the world. The fiancé and I spent a few days road tripping through the Champagne region – and yes, we drank loads of it! – and ended our trip with a couple of days in Paris, the city of not only Love, but of Baguettes, Cheeses and Fresh Food Markets. We we’re in foodie heaven! Besides buying a wedding dress (yay!) the only other shopping we did was for food… This is what we shared with the family upon our return:

Smoked duck breast, a selection of (very stinky) delicious cheeses, terrine, salami, duck Foie gras and enormous globe Artichokes – this is by far the best way to share holiday stories with your family!