Photographs & Food styling by : Bonie & Thuli

Recipe by Thuli

 

What is life when you do not enjoy moments like this. Moments when making food with your niece is just the best thing to do. Not just impacting skill to the ever so talented Bonie who is so full of life and has a great character.

To quote this is what Bonie had to say when we made needs cheese cake together, lusciously drizzled with honey and refreshed with slices of Clemengold and sprigs of rosemary.

“the cheesecake was super easy to make and anyone would like it from the squad to family. It’s a light and lovely cheesecake that I would eat anytime of the day if I could. I legit love it”

 

For your free soft copy of the recipe you can email me at martinsthulisa@gmail.com before the end of 2018.

 

I’ve been wanting to share this post  with you my dear reader about our little ones recent unicorn themed birthday party.

 

Why I’m writing this to you is just to share how I coped with pulling this party together.

So I will focus more on what worked well. Lately what I have been learning is managing my time better and planning my days and sticking with that plan, so I had a weekly plan of what to do when, to have as little stress as possible. We outsourced the venue to have as little as possible time to prep and clean up after, yet making the most fundamental parts that individualize and make Sihle’s party special in place. To us the goal was to have the best memorable celebration and be present for the moment,  so some things mattered for this and some did not.

 

So our families decision then was to focus on the desserts and with the help of friends – we made the unicorn cupcakes, colorful cheese cake and the cake. We got together the deco and lots of fun loving friends to make this party. So one thing to take out of this is that you are not alone, we are never alone. There is always someone to help and when you recognize this help or it is offered to you…TAKE IT!

 

Father’s day inspiration lives here.

 

Recipes by Msimelelo Fana

Photography and food styling by Thulisa Martins

You ask how my weekend was, well I can tell you about one thing. My Saturday evening was filled with a memorable culinary experience. It was unapologetically delicious food, prepared and cooked with love. My brother cooked a storm, he calls himself CHEF CHAOS you see! Why Chaos, I leave that unto you to explore the mind. One thing fore sure is that the bags and bags of flavour and integrity of ingredients are not chaotic at all.
We had a rich and moist chicken casserole with rosemary, garlic and lots of sweet and tangy tomato goodness. He cooked his chicken very early in the morning for the flavour to transfer into the chicken – YUM!

In any case, I am still begging for the recipe so I can share it with you 
Then this lovely chicken was served with peas tossed in a peppery butter and a creamy mash – moreish, I say.

His wife was in heaven, I felt spoilt and the kids were licking fingers – to me that’s what I call a great dinner party. Less fuss, good food and tucking in with great company. This is my first feature of Daddy’s who cook – I am glad this started with my one and only Brother left.

I hope I get hold of that chicken recipe to share with you pronto 

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.