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Taste Buds : November 2013
http://tastefeast.blogspot.com/2013_11_01_archive.html
I was invited by Brandhouse to join them at the Whisky Live festival to experience their Whisky Sensorium. I am by no means a whisky expert, in fact I know/knew very little about it. I am more of a brandy drinker. So I decided it was about time to enter the world of whisky. The Sensorium was divided into 4 “worlds” of flavours and the whiskies obviously categorised accordingly. Fresh Rich. Vibrant. Bold. A few other random whisky facts:. Unlike wine and brandy, you are advised to add a bit of water.
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Taste Buds : February 2012
http://tastefeast.blogspot.com/2012_02_01_archive.html
Next up on the traditional South African menu is Bobotie. Below is my bobotie recipe but this time I used it as the filling for pies and not as a baked dish on its own. Makes 18 small pies. 2 onions, finely chopped. 4 cloves garlic, finely chopped. 1 tbs coriander seeds, finely crushed. 6 cloves, finely crushed. 2 tbs medium curry powder. 20 ml lemon juice. 1 tbs brown vinegar. A handful of fresh thyme. 8 slices of white bread, crusts removed. 1 glass of milk. 3 rolls of puff pastry. To make bobotie pies.
tastefeast.blogspot.com
Taste Buds : December 2011
http://tastefeast.blogspot.com/2011_12_01_archive.html
In our family we try to keep Christmas gifts small, firstly because Christmas is actually not about gifts… and secondly because we have a big extended family and December is already a blow-the-budget type of month for most. But after eliminating the usual socks/ties/chocolates/soaps and lotions one could easily spend a whole day in shopping malls without finding a special & unique gift for everyone on your list. I’d much rather spend the whole day in the kitchen. Subscribe to: Posts (Atom).
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Taste Buds : July 2013
http://tastefeast.blogspot.com/2013_07_01_archive.html
To be honest I don’t like sardines or cabbage or beans or brown rice…I do like feta though. So this week’s. Ingredients was really a challenge for me – to cook something. That I’d be happy to eat with ingredients I really don’t like. This was more determination than inspiration. But I think I succeeded…. I polished the plate after taking the photo. If you agree, please vote for my recipe here. 190; cup PnP Brown Rice. 2 sachets Ina Paarman concentrated vegetable stock. 1 cup chopped cabbage. If the mixtu...
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Taste Buds : August 2013
http://tastefeast.blogspot.com/2013_08_01_archive.html
CHOCOLATE and AMARULA MOUSSE TART. If you are on a diet, don't read this. You'll burst into tears. If not, enjoy! 100g PnP cream crackers. 100g salted butter, melted. 2 eggs, separated. 1 pear, sliced. Icing sugar for dusting. Pre-heat the oven to 180 degrees. Using a food processor (or manual labour), crunch the cream crackers to a fine crumble. Mix with the melted butter. Spray a fluted tart tin (preferably one with a removable base) with Spray and Cook or smear with butter. Lay them out on baking paper.
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Taste Buds : NO 8 CHRUCH STREET, MURRAYSBURG
http://tastefeast.blogspot.com/2014/01/no-8-chruch-street-murraysburg.html
NO 8 CHRUCH STREET, MURRAYSBURG. On our way back to Joburg after an awesome holiday in the Cape, we chose Murraysburg as our overnight stop. For no particular reason other than wanting to try something different than the usual Beaufort West or Colesberg guesthouses. We were seated in the bright red dining room and then Erika started to serve our 3 course meal. Butternut and Sage Risotto for starters. Stuffed chicken breasts, potato rosti and grilled zucchini for mains. I had to ask. There are different o...
tastefeast.blogspot.com
Taste Buds : January 2014
http://tastefeast.blogspot.com/2014_01_01_archive.html
NO 8 CHRUCH STREET, MURRAYSBURG. On our way back to Joburg after an awesome holiday in the Cape, we chose Murraysburg as our overnight stop. For no particular reason other than wanting to try something different than the usual Beaufort West or Colesberg guesthouses. We were seated in the bright red dining room and then Erika started to serve our 3 course meal. Butternut and Sage Risotto for starters. Stuffed chicken breasts, potato rosti and grilled zucchini for mains. I had to ask. There are different o...
tastefeast.blogspot.com
Taste Buds : January 2012
http://tastefeast.blogspot.com/2012_01_01_archive.html
I’m not quite sure where the inspiration came from but I’m on a mission to cover basic South African recipes. Lasagne, koeksisters, milk tart, bobotie,. Chicken pie, tongue. the stuff we grew up with – boerekos! The hearty type of dishes you’ll still find on the dinner tables on our farms, made with lots of love and lots of butter in old school kitchens by tannies with the flowery aprons. Call it my little kook-en-geniet experiment. This is not a quick middle-of-the-week-dinner-in-30-minutes-recipe!
tastefeast.blogspot.com
Taste Buds : August 2012
http://tastefeast.blogspot.com/2012_08_01_archive.html
STARTING WITH A CLEAN PALATE. We are expecting our first born baby who hasn't yet. Revealed if it prefers blue or pink. My wife has a pregnancy app on her phone which after entering a few. Things to determine the age of the baby, sends her a weekly update on. The development of the baby during that week. Flippin' amazing! So this morning I got the weekly update and even though the baby is just. 10cm tall at this stage, it is already developing taste buds! How crazy is that? Unsalted cashew nuts (chopped).
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