My Mom was visiting last week to attend my Brother and Sis in Law’s graduation. We had so much fun and on Saturday we decided to have a braai (more like a South African version of BBQ).

We decided to go to a spot at the Blouberg beach and just enjoy nature and the beautiful Mother City while creating wonderful memories.

 

 

The menu was easy to make as no one wanted to spend lots of time in the kitchen prepping. So we had the following:

Peri Peri Prawns – Large prawns, de-veined and cleaned, seasoned with salt and pepper and thoroughly coated with a good peri peri sauce. Lemon and herb sauce can be used if spicy is not your thing. Then put on the braai, turning until cooked while basting in between.

Garlic butter mushrooms – I always love to have sides that can be cooked on the braai. So we packed a cast iron pan. We melted lots of butter in the pan on the braai, added crushed garlic and mixed herbs and exotic mushroom and stirred occasionally until cooked. We also used some large mushrooms straight on the braai topped these with knobs of butter, garlic and seasoned with salt, herbs and pepper. Then we mixed both mushrooms together to serve– it was YUM!

 

Sweet corn – simple with salt and pepper and you could serve them with a sour cream dip.

 

Garlic Bread in foil on the braai – easy!

Spicy Butterfly chicken – you can season it anyway you like. Garlic and herb or smoked paprika or even a BBQ chicken could do.

A Fresh salad to serve and you could also add in chicken kebabs and smoked fish in the mix….I know it’s a lot of food right.

Then the nature canvas of the sea, Table Mountain and Robin Island and great family company just made it extra special

 

When going outdoor Braai away from home – make sure you pack the little things such as cloths to clean, an extra rubbish bags, lots of water, in-between snacks and cold drinks, picnic blankets and a stress free attitude (try and enjoy the moment with loved ones or friends).

 

I hope your next Braai will be wonderful outdoors.

We got in just in time before the very cold weather started J

Photographs by Thulisa Martins

 

 

My dear reader as I am sitting and having a gorgeous memory of my sour dough bread lesson in the heart of long street Cape Town at the loaves on long. It was such an inspiring moment to be in this rather charming space.

We arrived in the morning to attend what had panned itself to be a very humbling experience – making sour dough and thankfully the starter dough was already made by our host. Yet she explain how to make our own in such a way that I felt like – YAY – I can do this!

 

It is not just baking – it is a craft making this beautiful and rewarding bread. We had coffee on arrival then went on to do our thing – well bread making course off course. With the ready-made dough – we shaped and baked and then made new dough from and took that home.

I must say the kneading process was therapeutic. If you are ever in Cape Town its worth trying.

I really do not enjoy banana desserts that much, yet this one I love. Its so easy to make and its enjoyed by kids too.

Its creamy with lovely buttery crunch from the cereal and that yummy caramel that is gooey and sweet just adds the final touch and perfect match to the bananas.

Banana and caramel Treat

Recipe & Styling by Thulisa Martins

Photograph by Msimelelo Fana

Recipe

serves 6-8

3 cups wholegrain banana flavoured cereal, roughly crushed

1/3 cup butter, melted

750ml fresh cream

45ml caster sugar

4 gelatin leaves, soaked in cold water

1/3 hot water in a medium bowl

360g caramel treat, lightly whipped

Three fresh bananas

To Garnish

1 fresh banana to garnish

1 tbsp. light brown sugar

 

Method

1.Mix the cereal with butter and press into a lightly oiled 20 cm cake pan and refrigerate to set – at least 20 minutes.

2.Whip the cream until foamy, add the caster sugar and then whip until stiff peaks form.

3.Scoop out the gelatin from the cold water (its best to do this delicately with your hands to get any excess water off) and stir it in the hot water until dissolved. Feel this mixture, when its look warm then fold it into the cream mixture.

4.Peel and slice the three bananas and mix with the caramel treat in a medium sized bowl.

5.Take the set butter and layer with  half of the cream mixture on top, the layer with half of the banana and caramel mixture. Repeat with the remainder of the ingredients. Place in the fridge to firm up (this will not set completely as it is a light set.

6.When ready to serve, peel the banana to garnish and slice it. Sprinkle with brown sugar and blow torch to caramelize. Scoop the dessert treat into serving glasses or bowls and top with caramelized banana slices.

Tip: you can use shortbread cookies if you are not fond of cereal.

 

Enjoy!

Someone shared this super easy recipe and I am so going to make it this Easter. Now its my opportunity to share it with you.

With our local Avocado season here – I just love the avo recipes that one can make with them.

Corn and buttermilk waffles topped with shaved avocado and avo-cream

Ingredients

 For the waffles

• 1 cup self-raising fluor
• 1 cup finely ground cornmeal/polenta
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 ½ cups fresh or thawed frozen sweetcorn kernels
• 1 spring onion , diced
• 2 large eggs
• 1 cup buttermilk
• 2 tablespoons avocado oil (or olive oil) to brush the waffle iron

 

For the avo-cream

2 avocados, pitted

1 clove garlic, crushed

1 lime, juice and zest

5-10 splashes sriracha chilli sauce or Tabasco sauce, to taste

 

For the topping

• 1 avocado, pitted, peeled, and shaved using a veggie peeler
• 1 punnet grape tomatoes, quartered
• poached egg (optional)

 

Method

 

1. In a large bowl, whisk together the flour, cornmeal, salt and pepper.
2. Add the sweetcorn and spring onion to the dry ingredients and mix until combined.
3. In a small bowl or measuring cup, whisk together the 2 eggs and milk. Add the wet ingredients to the dry and mix with a spoon until just combined.
4. Heat the waffle machine as per the instructions.
5. Use a 1/3-cup measure and scoop the corn cake batter into the waffle iron, leaving about an inch between each waffle. Cook until the waffles are golden brown and crispy.
6. Remove the corn cakes with a spatula and place on a plate or baking sheet. Repeat with the remaining batter.
7. To make the avo-cream whizz all the ingredients to a smooth cream in a mini food processor or with a stick blender, add a tablespoon of cold water if necessary.
8. To assemble the corn cakes, add the avocado shavings and tomatoes over the top. Top each with a poached egg if desired.
9. Serve garnished with freshly ground black pepper and micro herbs

This is such an easy salad to make, its tasty and looks amazing on the plate too!

its great served with BBQ chicken, roasts and warm crusty bread.

Salad

1 hass avocados, sliced

1 medium size cucumber, cut into ribbons

125g Mange Tout

100g Asparagus tips

Handful butter lettuce, washed and cut into strips

Small handful edible flowers

Dressing

1 tbsp raw honey

Juice of one lemon juice

Small handful fresh coriander, roughly chopped

2 tbsp olive oil

2 tbsp medium or full cream plain yoghurt

Salt and black pepper to taste

Edible flowers to garnish

Method

1.Toss together all the salad ingredients

2. Shake all the dressing ingredients together in a jar and drizzle over the salad and garnish with edible flowers.

 

Recipe by Aviwe Feni

Styling By Thulisa Martins

Photography by Farayi Kambarami

6 large eggs, beaten

½ cup milk

¼ tsp Ground black pepper

1Tbsp olive oil

100g sliced ham, finely diced

1 sweet red pepper, seeded and diced

1 large, ripe, fresh avocado, pitted, halved and finely diced

¼ cup red chilies, fresh

½ cup Feta, crumbed

2Tbsp fresh coriander,  chopped

 

Method

1) Preheat oven to 180° C. Spray twelve muffin cups with cooking spray.

2) Whisk eggs, milk and black pepper in medium bowl together and set aside.

3) Stir ham, red peppers, avocado, red chillies, feta cheese and coriander into the egg mixture.

4) Fill each muffing cup up to two thirds with the egg mixture, repeat until the mixture is finished, taking care to randomly stir the mixture to ensure that the ingredients are evenly distributed.

5) Bake for 20 to 25 minutes until frittatas are set in the middle and lightly browned.

Enjoy!

Soon to come. We had so much fun with our friends. The Ladies were paired to bring a dish and they are happy to share some of these recipes…..YUM!

 

Recipe & Food Styling by Thulisa Martins sponsored by africanchic…

Photography by Farayi Kambarami

The Long awaited ice cream recipe is finally here – enjoy my reader…try it, its super easy to make.

Ingredients

4 avocados, halved, pitted and peeled (preferably Hass avos)

385g (about 1 tin) sweetened condensed milk

2 tablespoons lemon juice

250ml whipping cream

30g pistachio nuts, shelled toasted and chopped

 

For the chocolate sauce

100g 70% dark chocolate broken into pieces

40g caster sugar

250ml tub double thick cream

30ml hot water

75ml Amarula (optional)

To serve

Small handful toasted and chopped pistachio

Fresh avocado

 

Method

1. Put the avocado, condensed milk and lemon juice in a stand alone blender and blend until smooth, about 30 seconds and stir in the nuts. Place aside in a large bowl.
2. Clean the blender bowl and whip the cream in the blender until firm peaks form. Fold the cream into the avocado mixture until misted through.
3. Pour into a loaf pan, and place in the freezer until firm, 6 hours or overnight.
4. To make the sauce, place the chocolate, sugar, cream and water into a saucepan and heat over low heat. Stir until the chocolate and sugar have melted.
5. Remove from heat and stir in the Amarula, serve warm or cold over the ice cream with chopped nuts and slices of avocado.

 

Food Styling by Thulisa Martins

Photographs by Farayi Kambarami

Creamy & oh so Yummy.

avocado is so versatile and adds to the creamy mouth-feel of this ice cream…..recipe to be posted soon.. watch the space. YUM!

 

This is the kind of bread that does not necessary need much to serve with – it can be enjoyed on its own or as part of a spread with beautiful snacks of your choice. I just love this twist on an African pot bread twist.

 

 

 

Photography by Farayi Kambarami

Recipe & food styling by Thulisa Martins

Ingredients

200ml look warm water

5g instant dry yeast

15ml brown sugar

400g bread flour, sifted

1.25ml salt

2 ripe avocados

15ml good quality matcha powder

15ml lemon flavoured olive oil or plain olive oil

Pitch of salt

1 tsp crushed garlic

2 tbsp softened butter

fresh thyme, optional

 

Method

1. Dissolve the sugar in the water and sprinkle the yeast over. Place in a warm area and leave until the yeast is frosty.
2. Place the flour, salt and frothy yeast in a free standing blender and knead on medium speed using a dough hook (this can also be kneaded using your hands on a lightly floured surface for 10 minutes).
3. Rub the dough with 5 ml of the olive oil, place in a large bowl, cover and place in warm place until it’s double the size; about an hour.
4. Pre-heat the oven to 180°C.
5. Peel, pit and mash the avocado then mix with matcha and the remainder on olive oil.
6. Knead the risen bread dough again for a minute and roll into a round shape on a lightly floured surface. Spread with avocado and matcha and sprinkle with crushed garlic, thyme and knobs of butter. Roll the dough into a sausage shape and tuck it in to form a slight spiral shape. Place in a baking pot/ pan. Let the dough rise again until very puffy – about 15 – 20 minutes. Bake uncovered for 45 minutes until baked.
7. Enjoy!

 

 

`