Sriracha Sauce

I haven't seen Srirache Sauce in the supermarkets here 

so I found out how to make it myself. This is my version. 

It's quick and easy to make and can be kept for about a week in the fridge.

Ingredients:

350g red chillies, roughly chopped

3 cloves garlic, roughly chopped

30ml brown sugar

7.5ml sea salt

80ml white vinegar

65ml water

Method:

Put all the ingredients in a medium saucepan and bring the mixture to the boil. Lower the heat to medium low and allow to simmer uncovered for 5-7 minutes and the mixture has slightly thickened. Remove the pan from the heat and allow to cool.

Transfer the mixture to a food processor and pulse to a slightly chunky constituency. Add a little more water if the mixture is too thick.

Place a strainer over a large measuring cup or bowl. Transfer the chilli puree to the strainer and press the mixture through the sieve with the back of a spoon or a rubber spatula until all that is left is larger chilli pieces and seeds.

Transfer the sauce to a clean airtight jar or container. Keep in the fridge for up to a month.

Asian Fried Chicken with Garlic Chilli Sauce

This is one of those recipes you will make over and over again. Once you have tasted these Asian fried drumsticks you’ll be wanting more, even craving there delectable stickiness. The crunchy exterior can be made with plain flour or with rice flour if you want a gluten free crunch. But if you think you can eat these little delicacies without the chilli garlic sauce then think again. Flavoured with garlic, onion and hot sriracha sauce, this amazing sauce is the star of the show. However if you’re a woos and prefer a milder sauce, try tomato sauce with a little vinegar instead of the sriracha or use another sauce, like a soy honey and ginger sauce.

Cooks Note:

It is important to rest the drumsticks after coating them in flour and egg as this allows the crust to hold to the chicken better, helping to stop it from peeling away from the pieces as they fry. Also, if you want really juicy chicken, marinate the chicken with salt water in the fridge for an hour before dredging.

Ingredients:

For the Garlic Chilli Sauce:

30ml sunflower or peanut oil

5 cloves garlic, minced

1 large shallot, chopped fine

30ml fish or soy sauce

30ml packed soft brown sugar (Muscovardo)

30ml rice wine vinegar or white vinegar

50ml tomato sauce or ketchup

15-30ml Sriracha or hot chilli sauce

For the Fried Chicken:

1kg chicken drumsticks, washed and patted dry

4-5 eggs

Plain flour or rice flour for dredging- you may need as much as 3 cups of flour

Sunflower or peanut oil for frying

Method:

To make the sauce, heat the oil in a saucepan and add the garlic and shallots. Sauté until translucent and slightly coloured. Take care not to burn. Add the fish or soy sauce, the sugar, vinegar, tomato sauce and sriracha, stirring to combine well. Reduce the heat to low and simmer for 3-5 minutes before removing from the heat. If the sauce is too thick for your liking, add water, a tablespoonful at a time until the desired consistency is acquired.

To make the chicken, beat the eggs in a large bowl. In another bowl, place flour. Dredge the chicken first in flour, shaking off the excess flour, then dip in the egg, ensuring the chicken is totally coated. Now dredge again in flour to ensure a thick coating, gently shaking off any excess flour. Set the coated chicken aside on a wire rack for at least 15 minutes to rest.

In a large pot or frying pan, heat about an inch of oil. Be sure that the depth of oil will not overflow when the chicken pieces are added. Heat the oil to about 180˚C. Fry the chicken in batches so as to not overcrowd the pan and reduce the temperature of the oil too much. Carefully put the drumsticks in the oil and fry on both sides till crispy and cooked – about 10 minutes on each side. Make sure that the oil heat does not rise too much as this will crisp the outside of the chicken before it is cooked through properly.

Put the sauce in a large bowl and toss the fried chicken to coat all over.

Serve hot.

Coconut Chicken Curry Soup

Serves 4

Ingredients:

4-5 chicken breasts, cut into chunks or strips

15ml sunflower oil

15ml ghee

1 tin coconut cream

500ml chicken stock

250ml chopped carrots

250ml chopped celery

4 tomatoes, chopped into chunky dice

30-45ml curry powder(for hot curry) or garam masala(for mild curry)

30ml grated ginger root

125ml chopped coriander leaves

10 cloves garlic, minced with 2.5ml salt

Cooks Note:

To mince garlic, chop roughly, then using the side of a chef’s knife, 
mash the garlic into the salt until a paste is formed.

Method:

In a medium saucepan, sauté the chicken in the oil and ghee until the chicken turns white on the outside of the pieces.

Add in the coconut cream and the stock and mix well.

Add the vegetables, ginger and curry powder or garam masala.

Cover and simmer over low- medium heat for 40 minutes, stirring occasionally.

Add the garlic, coriander and check seasoning, adding more salt if required.

Simmer for a further 5 minutes and serve like a soup in bowls.

Arabic Chicken with Lemon and Thyme

Serves 6

Ingredients:

2 chickens, cut into pieces

60ml olive oil

125ml sunflower oil

180ml lemon juice

30ml dried thyme

5ml garlic powder

2ml sea salt

5ml freshly ground black pepper

Method:

Remove the skin from the chicken, wash and pat dry. Place the chicken in a bowl large enough to hold all the pieces.

Mix all the rest of the ingredients to form the marinade and pour over the chicken pieces. Marinade the chicken for at least an hour, or overnight if possible.

Preheat the oven to 180˚C.

Transfer the chicken to a roasting pan. Allow the marinade to separate into layers and baste the chicken with some of the oil layer. Roast for an hour, basting from time to time with the marinade oils. Remove from the oven and put the chicken pieces on a griller until golden brown – about 15 minutes.

Italian Chicken Casserole

Ingredients:

8 chicken thighs

3 large potatoes, cut in thick slices

1 small onion, thinly sliced

250ml canned tomatoes, drained and chopped

5ml dried basil

2ml salt

2ml freshly ground black pepper

20ml olive oil

Flour

Butter to oil casserole dish

Chopped parsley to garnish

Method:

Preheat the oven to 180˚C.

Remove skin from the chicken, wash and pat dry. Season the chicken with salt and pepper and dredge with flour.

Lay the chicken in a single layer in a casserole dish oiled with butter. Arrange the potatoes in between the chicken so that they can soak up the juices. Cover with slices of onion and spoon the tomatoes over the top of the onions. Season with salt and pepper and sprinkle with dried basil. Drizzle the whole mixture with olive oil.

Cover the dish and bake in the oven for 30 minutes. Remove from the oven and stir the casserole. Return to the oven for another 30 minutes or until the potatoes and chicken are cooked through, basting regularly to keep everything moist.

Transfer the chicken to a serving dish, pouring all the vegetable gravy over the top. Garnish with parsley and serve.  

Crispy Baked Chickenstrips

These chicken strips are so quick and easy and everybody loves them, especially the kids. If the children find the seasoning a little overpowering then leave out the pepper and paprika. You could vary the flavours by using different spices like ginger, garlic or onion or dried herbs powdered fine.

Ingredients:
4 chicken breasts, skinned and de-boned
60ml flour
100g butter, melted
2ml salt
2ml freshly ground black pepper
2ml paprika or cayenne pepper
500ml finely crushed corn flake cereal

Method:
Preheat the oven to 200˚C 

Cut the chicken breasts into 1 inch strips
Place the flour and butter in separate small bowls and put the crushed cornflakes in a medium bowl. Season the flour with salt, pepper and paprika - or cayenne pepper if you want a little heat.
Dip the chicken pieces in the flour, then the butter, then the cereal.
Place the coated chicken strips on a baking rack on a baking sheet.
Bake for about 20 minutes until the chicken is no longer pink.
Remove from the oven and serve with your favourite dipping sauce.

Garlic and Lemon Chicken Bake with Potatoes and Green Beans

Ingredients:
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small potatoes, quartered
4 chicken breasts 

Directions:
Preheat oven to 180°C. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the chicken, green beans and potatoes and toss to coat. Pour this mix into the pan and spread around evenly.

Roast for 50 minutes or until cooked through.

Serve warm.

Migraine Reliever Juice

When I was younger I suffered terribly with migraine, so I know just how debilitating they can be. I wish I'd known then what I know now about using food to bring afflictions like this under control. If you are a sufferer of migraine, cluster or tension headaches, give this a try. 

If you're experiencing chronic migraine, check what you're eating. Some of the foods that trigger migraine: Fried foods, sugar, artificial sweeteners, flour products, dairy products, alcohol, caffeine, food additives, chocolate and some nuts/seeds. 

Drink a Migraine Reliever combo regularly to prevent migraine and you will soon see migraine occurring far in between with lesser intensity. 

Most fruits and vegetables are rich in three very important minerals that help remedy migraine, namely: Potassium, calcium and magnesium. Some foods that especially help: Dark green vegetables, bananas, cantaloupe, celery, cucumber, lemon, pineapple, watermelon, and ginger.

Suggested MIGRAINE RELIEVER RECIPE:
- 1/2 pineapple
- 3-4 leaves kale or a bunch of spinach
- 1 stick of celery
- 1/4 lemon
- 1/2 inch ginger root (optional)

And drink LOTS of water!

Information from: www.juicing-for-health.com

Cranberry Cleanser Drink

It's Sunday, my day of rest.... ha-ha; the internet never stops and nor does the gravitational pull of blogging and the potential of spreading the fun of food. Well, what better way to start the morning with a good cleansing fruit and vegetable juice? Cranberries are also called “bounceberries” because they bounce when ripe. Imagine how these are going to rejuvenate you and have you bouncing all over your life! Cranberries are high in vitamin C, and have antioxidant and antibacterial effects in the body. 
These little red jewels are a rich source of the flavonoid quercetin which can inhibit the development of both breast and colon cancers and drinking cranberry juice is also good for the health of the heart. Research confirms that cranberries are an excellent source of antioxidants which may protect against cancer, heart disease and other diseases. 

They are also indicated for digestive tract health and healing from the mouth to the anus. To start, cranberries decrease production of cavity and plaque producing bacteria in your mouth. Moving to the stomach, they reduce the bacteria associated with peptic stomach ulcers. In the colon their juice has been found to reduce the incidence of colon cancer. Research shows that the cranberry contents of proanthocyanidins and ursolic acid brought on cell death in colon cancer cells. 

Cranberries are especially beneficial to the eyes where they significantly improve symptoms of cataracts, macular degeneration, and diabetic retinopathy and are well known for their assistance in maintaining a healthy urinary tract. 

But…The health benefits of cranberries are almost totally depleted when generous amounts of sugar is added. Thus the cranberry cannot provide you with its full phytonutrient benefits when there has been lots of sugar added.

http://www.care2.com/greenliving/cranberries-little-powerfood-with-a-big-punch.html#ixzz2iuCDFMkz

http://www.sciencedaily.com/releases/2010/08/100823183807.htm

http://www.peakhealthadvocate.com/2149/cranberries-may-help-with-cancer-prevention/

Topside Roast with Balsamic Onion Sauce

When you cook beef slowly until it is tender and falling apart it's like ambrosia. Add to that a simple sauce made from caramelised onions, balsamic vinegar and beef stock and you have a marriage made in heaven! 

This recipe is all about the sauce! 

Ingredients:
750g - 1.5 kg topside beef roast
20ml olive oil
1 medium onion, sliced very thinly
1 clove of garlic, chopped
250ml beef stock
15ml Worcestershire sauce
15ml balsamic vinegar
5ml corn flour
Sea salt to taste (depending on your stock you may not need to add any at all)

Method:
Preheat the oven to 165˚C. Leave the roast joint at room temperature for at least an hour before starting cooking.
Put the roast joint into a cast iron roasting pan with about 250ml water.
Cook covered for about 3 hours, depending on the weight of the joint of meat.
When the roast is tender enough to fall apart, gently shred the meat with a pair of forks and toss in the remaining juices in the pot. The meat should absorb the juices and stay warm. Keep the pot covered while you make the sauce. 
In a smalll saucepan, warm the oil over medium heat. Add the onion and cook slowly for about 10-15 minutes, stirring now and then to ensure nothing sticks to the pan. When the onions are slightly brown and tender, add the garlic and toss with the onions. Cook for a further minute. Add about 3/4 of the stock, the Worcestershire sauce and the vinegar and bring to a simmer.
Whisk the corn flour in the remaining stock and pour this mixture into the sauce and simmer on low until the sauce reduces and thickens. Pour over the shredded roast and toss to combine.
Enjoy!

Bacon Wrapped Onions

These roasted onions go wonderfully with a roast and vegetables dinner or with warmed Camembert cheese. Yum!

Ingredients:

4 large sweet onions

8 strips of smoked streaky bacon

Sea salt and freshly ground black pepper

olive oil

30ml butter

shavings of Parmesan cheese

sprigs of rosemary to garnish

Method:

Preheat the oven to 200˚C.

Cut off the top and bottom of the onions and remove the skins. Score each onion fairly deep across the top of the onions about half way through.

Wrap two strips of bacon around each onion and secure with toothpicks. 

Season each onion with salt and pepper, drizzle with a little olive oil and top with a blob of butter.

Place the onions on a baking sheet and bake for 1 hour or until the onion is soft and caramelised. 

Top each onion with shavings of Parmesan cheese and sprigs of rosemary. Bake for a further 5 minutes.

Serve hot.

Banana Crumble Muffins

I can't count the number of times I have had to throw away what had been good food once upon a time; bananas are one thing I've often had to send to the compost heap, but not any more. Why compost them when they have gone black and are overripe? The Japanese tell us these are even more healthy for us than the beautiful just ripe yellow bananas. Instead of composting over-ripe bananas I peal them, put them in a zip-lock bag and drop them in the freezer for later use in breads, cakes, muffins, almost anything you can bake except maybe pastry. Of course, if the bananas are growing wigs, legs or their own garden, then that's where they belong: in the garden! That's where I'll put them, in the garden. They make magnificent manure just as they are, skins an'all. Just dig a hole, drop them in and cover them with dirt wherever you have some plants that need a little help on their way to blooming or producing nourishment.

Okay, enough gardening; let's get back to the kitchen. These muffins are healthy and delicious, but don't expect them to be soft, airy and luscious. Tasty they may be, but they are more like bread than cake with some surprising ingredients, but they all work together. When you eat these muffins you will know you are getting nourishment. Taken with coffee, tea or whatever is your choice of beverage, they make a delicious breakfast, snack or munchies satisfier.

Ingredients:
For the batter:
500ml flour
60ml sour cream
60ml caramel sauce
60ml brown sugar
2 eggs, beaten
60ml melted butter
2 ripe bananas
5ml vanilla
2.5ml salt
2.5ml sodium bicarbonate
7.5ml baking powder

For the crumble:
1/2 cup packed brown sugar
1/2 cup oats
50ml melted butter
5ml cinnamon

Method:
Preheat the oven to 200 C.
In a mixing bowl, combine all ingredients except the flour.
When completely combined, fold in the flour in 2 or 3 additions. Mix only until the flour is completely combined.
Fill a 12-cup muffin tin with muffin liners and fill these with your batter. You should get 12 muffins.
For the crumble topping, combine all the ingredients, the using a spoon, sprinkle over all of the muffins, keeping as much as possible in the middle of the muffin.
Bake for 12-15 minutes. Remove the muffins from the oven and allow to cool in the pan before removing.
Store in an airtight container - if there are any left to store. My family simply devours them one time!

Oven Roasted Potatoes

I'm always looking for some way to make potatoes differently. What could be simpler than these oven roasted potatoes? Do roast potatoes a little different and they are new every time you make them!

Ingredients:

5 -6 large potatoes- peeled
1/4 cup vegetable oil 
4 -5 tablespoons spike seasoning 
1 tablespoon black pepper
fresh parsley - chop about a tablespoon and leave some sprigs for garnish
1/2 cup parmesan

Directions:

Preheat oven to 200 C.
Cut the potatoes into wedges.
In a plastic bowl toss spuds with oil.
Cover with spike and pepper and chopped parsley and toss well.
Place in Cast Iron Skillet and place in center of oven.
Cook for 1 hour or until golden and tender when poked with a fork.
About 10 minutes before they are finished, top with parmesan and let broil and melt.
Garnish wish fresh parsley

Perfect Pumpkin Pie

Here in South Africa we have pumpkin all year round. If you go out into the country areas in winter even you will see pumpkins holding down the roofs of the African farmers dwellings.... Although pumpkin is usually eaten as a vegetable here, I'm always game to try something new and this delicious pie satisfies my sweet tooth.

Butter Pastry:
1 cup very cold butter cut in small cubes
2 ½ cups flour
2 tbsp brown sugar
½ tsp salt
1/3 to 1/2 cup ice water (Only enough to make a dough form.)
1 tsp vanilla extract

Using a food processor or a pastry blender cut cold butter into flour, brown sugar and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible. Pour vanilla into cold water then pour over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.

Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes.You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.

Roll the dough into a 12 inch round and place in the bottom of a deep 10 inch pie plate. Push the dough into the corners and ensure that it is not stretched at all or it will shrink from the edge. Trim dough to edge of plate. Use the other round to cut out leaf shapes for the edge of the pie. Score a leaf vein pattern in the leaf shapes. Brush the edge of the crust with a little egg wash made from whisking together 1 egg with a couple of tablespoons of water. Place the leaves along the edge and brush the tops with egg wash as well. Chill the prepared pastry shell until ready to use.

Filling:

Dice about 4 cups of peeled raw pumpkin and roast on a parchment lined cookie sheet for about 40 minutes or until the pieces are lightly browned and fork tender. Cool completely and purée in a food processor until very smooth.

Whisk together until well blended:

2 cups roasted pumpkin purée
3/4 cup brown sugar
1 1/3 cups whipping cream
1 1/2 tsp cinnamon
3 large eggs
pinch salt
1/4 tsp ground nutmeg
pinch ground cloves

Pour filling into the prepared shell

Bake at 190 C for about 15 minutes before reducing the heat to 180 C and baking for about 25 to 30 minutes until the centre still jiggles a little but is set.

Cool completely before serving. Use extra baked leaf shapes to garnish if desired.

Pumpkin Whoopie Pies with Cream-Cheese Filling

Ingredients:
For the Cream-Cheese Filling:

3 cups confectioners' sugar
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon pure vanilla extract


For the Pumpkin Whoopie Cookies:

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground cloves
2 cups firmly packed dark-brown sugar
1 cup vegetable oil
3 cups pumpkin puree, chilled
2 large eggs
1 teaspoon pure vanilla extract


Directions:

Make the cookies: Preheat oven to 180 C. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.

In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.

Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.

Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)

Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

Yield: Makes 12 whoopie pies.

Red Velvet Cheesecake

Ingredients:

CHEESECAKE:
Two (8-ounce) packages cream cheese, at room temperature
2/3 cup granulated white sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract

RED VELVET CAKE:
2 1/2 cups all purpose flour
1 1/2 cups granulated white sugar
3 tablespoons unsweetened cocoa powder (not Dutch process)
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 1/2 cups vegetable oil
1 cup buttermilk
1/4 cup (two 1-ounce bottles) red food colouring
2 teaspoons vanilla extract
2 teaspoons white vinegar

CREAM CHEESE FROSTING:
2 1/2 cups powdered sugar, sifted lightly to remove any lumps
Two (8-ounce) packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 tablespoon vanilla extract


Directions:

1. Prepare the cheesecake layer: Preheat oven to 165 C. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn’t seep into the pan). In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.

2. Prepare the cake layers: 

Preheat oven to 180 C. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food colouring  vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the centre comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.

3. Prepare the frosting: 

In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not over beat).

4. Assemble the cake: 

Place one cake layer into the centre of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.

5. Frost the cake: 
Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won’t be transferring any red crumbs into the bowl of frosting). Don’t worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn’t have any red crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings. 

All About Blueberries

Blueberries - photo istock

Having lived in the UK for ten years or more, I grew to love blueberries. They were readily available in the supermarkets there. On returning to South Africa I didn’t think I was going to find them available, but I was wrong. I didn't think blueberries were grown in South Africa, but the good news is they are grown near Keiskammahoek, in the foothills of the mountains just inland from East London in the Eastern Cape... that's no so far from where I now call home! They are also grown in the Cape mountains, where they also grow grapes for wine, in the Midlands of Kwazulu Natal and even in the Limpopo province. According to the ‘Farmers Weekly’, THE magazine for farmers, there is a big move going to establish the growing of this fruit wherever the suitable chilling environment required for these delicate berries can be found. The best varieties to grow in our climate appear to be the Souther Highbush Cultivars like Sharpblue, Misty, O’Neal and Georgiagem. The cultivars currently under trial in South Africa  include Earliblue, Duke, Spartan, Patriot, Bluecrop, Elliot.

I wouldn't say that I eat these delectable little berries every day, because that would be a stretch of the truth, but I would if I could. I buy them when I see them fresh, otherwise I might look for the frozen berries, which are more likely to be available in some of our supermarkets. If I have any left from a batch of fresh berries I might freeze them myself; it’s quite simple. I don’t wash them before freezing as this will add freezer burn to the fruit; I simply spread them on trays and bag them once frozen. Fresh berries can be recognized in the market by the silvery white sheen on firm berries and usually keep in the fridge for a week or two and, when frozen, will last up to about 9 months. It’s doubtful they would last that long in my freezer anyway.

Blueberries are best used raw and don’t have to be pitted or peeled. They are great for a snack as they have only 80 calories per cup! Blueberries are high in antioxidants, a good source of fibre, high in Vitamin K and Vitamin C and contain no fat.  Vitamin C is good for gum health and your immune system.  Vitamin K aids in circulation. Blueberries improve overall bodily function, may reduce the risk of infection, improve night vision, motor skills, reverse short-term memory loss in the aged, help keep cholesterol in check, improve glucose and insulin levels and reduce the risk of cancer and heart disease.

Add blueberries to breakfast cereals, oats or mealie meal porridge, smoothies and yoghurt. When used in cooked recipes, blueberries loose some of the nutritional values, but are still very nutritious. They are fabulous in muffins, jams, tea breads, cakes, pancakes, pies and sauces. Blueberries are such a healthy little fruit, you can’t afford to not eat this delicious little blue fruit.

In the wild, blueberries grow in acid, moorland soil. Growing blueberries in the garden they need a moist, peaty, very acid soil and an open, sunny position. If your soil is limey, grow the bushes in pots of acid compost. The cultivated blueberry originates in America. There are four different groups. Low bush blueberries are suited to cold districts; high bush require some chill; southern high bush prefer warm districts; and Rabbit Eyes do well in very warm areas. Before choosing a variety if you want to grow blueberries, find out from an established grower which varieties would be suitable for growing in your particular environment and climate.

References:

http://www.farmersweekly.co.za/search.aspx?s=blueberry

http://www.orchman.com/BlueberrygrowinginSA.html

http://www.southafrica.info/business/economy/development/aspire-240613.htm#.Uk6wiIZcxrA

http://www.readersdigest.co.za/how-to-grow-blueberries

Other interesting articles on blueberries:

  Blueberries Nutrition

 Nutrition and Health – Blueberry Nutrition

The World’s Healthiest Foods – Blueberries

Blueberry Milk

Milk is a meal in one for a toddler, a delicious snack for a school child and an enjoyment for a busy adult on the go. It’s great on it’s own, but even better when flavoured, but I’m not condoning the consumption of store-bought flavoured milks. Far from it! They are all filled with chemical additives, some of which are so dangerous to health, I’d even go as far as to say they are killers. I cannot understand how they are allowed to be added to food products, but maybe it’s a conspiracy to keep the gullible public sick and dying…. Ho hum! Go figure…

Anyhow, I have a fun, easy flavoured milk drink for you. No processed cordial from the store, no added chemicals. Just good plain fruit syrup. It’s homemade, natural, healthy, and you can feel assured that it’s okay for the kids, even if it does have sugar in it. When they are on the go, they need the energy.

What you need to do is make up the blueberry syrup, keep it in the fridge or serve immediately with your favourite milk, be it cow’s milk or some other nut milk that is your preference. So simple, and totally fresh and delicious.  

This fruit syrup can be made with other fruits such as cherries, strawberries, raspberries etc.

Ingredients: To make enough syrup to mix with a litre of milk.

2 cups blueberries, preferably fresh, but frozen will do if you can’t get fresh.

1/2 cup sugar

350ml water

Method:

In a small saucepan, heat the blueberries, sugar and water over a medium heat until the mixture comes to the boil. Reduce the heat to medium-low and allow to simmer for 10-15 minutes. The syrup will reduce and thicken slightly. Remove from the heat, strain through a fine mesh strainer, bottle and refrigerate.

To Serve:

Whisk together ¼ cup of blueberry syrup with 1 cup cold milk.

Pawpaw Pineapple Salsa

Ripe and cut pawpaw showing the edible seeds

This fresh salsa combines the bright flavours of pawpaw, pineapple, lime and chillies and the sweet crunch of apple. It is quick and easy to make and colourful to the eye. Use as a garnish for pork, fish or chicken.

Ingredients:

3/4 cup ripe pawpaw, diced

3/4 cup fresh pineapple, diced

3/4 cup diced apple (crisp and sweet)

1/4 cup chopped red onion

1 jalapeno chilli pepper, seeded and minced

1 garlic clove, minced

10ml finely grated lime zest

30ml fresh lime juice

15ml balsamic vinegar

15ml chopped chives

15ml chopped coriander

Preparation:

Place pawpaw, pineapple, apple, red onion, chilli, garlic, lime zest, lime juice, balsamic vinegar, chives, and coriander in a large bowl. Toss gently to combine. Cover with plastic wrap and refrigerate until serving time. 

Make papaya pineapple salsa no more than 2 hours in advance for best flavour and texture. Use as a garnish for pork, lamb, fish or chicken.