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!

 

 

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To all that have been asking for this recipe – finally it’s out 🙂

Photographs by Farayi Kambarami, Recipe & Food Styling by Thulisa Martins

 

For us it’s more about comfort and indulgence. Meet my Mom, aunt (more like baby Aunt), Sis in law, nephew and kids. Yup we have had a new addition to the family, Sihle and she just turned one just the other day and is walking now.

 

The South African avocado association dropped-off avocado’s at my door step the other day. This time around, I thought to myself ‘not another avocado salad! What on earth will I do with these avos?’

I like avocado’s as they are creamy and lift most flavours without overpowering them. My Mom was in town and she loves desserts, so I think avocado cheese cake ‘tick’. The kids love marshmallow – so the avocado cheese cake with marshmallows was definitely on the menu to this party rolling.

Nice with an African flair – I love bread, so next was the matcha avo bread and also a pistachio and avocado with chocolate and Amarula sauce – yum!

Recipe

Cheese cake

200g plain digestive biscuits, finely crushed

50g unsalted butter, melted

250g full cream smooth cottage cheese

250g medium fat cream cheese

30ml (2 tbsp) lemon juice

3 medium sized avocado’s, peeled, pitted and mashed

200g white marshmallows, melted for about 1 minute in the microwave, until melted

15ml (1 tbsp) lime juice

15ml (1 tbsp) honey (optional)

 

To serve

Candy coated marshmallows

Giant marshmallows

Fresh berries of your choice

 

Method

1. Mix the biscuit and butter together and press into a 15cm spring form tin and place in the fridge to set for 20 minutes.
2. In the meantime, blend together all the other ingredients for about 1 minute until mixed through in a free standing blender.
3. Top the cheese mixture onto the biscuit base and smooth the top.
4. Carefully remove the cheesecake from the spring form pan and serve topped with berries and with marshmallows, candy coated marshmallows.

and the boys enjoyed the treats.

 

 

 

Recipe by Thulisa Martins

Photographs by Farayi Kambarami

This recipe can be made for a loved one or simply yourself, your family and friend. It is super easy to make!

Chorizo Kale and egg pan

 

 

Serve 2-4

120g chorizo, sliced

145g Tomato and Basil Pasta sauce of your choice

1 bunch fresh Kale, washed and chopped into big chunks

2- 4 medium eggs

Fresh sprigs of thyme

Salt and pepper to season (optional)

 

Method

1. Pre-heat the oven to 180°C.
2. Heat a saucepan over medium heat and fry the chorizo sausage for 2 minutes on each side.
3. Remove the chorizo from the pan and add pasta sauce and kale in the same saucepan. Cook for about 5-8 minute. Break the egg on top of the mixture and add the chorizo back in.
4. Bake in the oven until the eggs are done to your likeness – I cook mine for two minutes, you can cook them longer for a firm egg. Sprinkle with fresh thyme sprigs and season with salt and pepper if needed.
5. Enjoy with a warm crusty bread.

Yummy! Coconut ice cream with Lace pancakes

 

 

For the ice cream

200 ml double cream

200 ml coconut milk

5 ml vanilla extract

3 large free-range egg yolks

150g coconut sugar

320g fresh mango, peeled pitted and cubed

For the lace Pancakes

350g wheat flour sifted

pinch of salt

2 large egg yolks

180 ml full cream milk

Spray and cook

Garnish

Sprinkles of your choice

Pomegranate rubies

Melted milk chocolate, optional

Method

1. Place the sugar, milk and cream in a double boiler and heat while stirring until the sugar has dissolved.
2. Blend the egg yolks until light and fluffy. Blend the hot cream mixture into the egg mixture for 2 minutes. Place the mixture back into the double boiler and stir using a wooden spoon until a runny custard consistency, about 15 minutes. Take care not to overheat the mixture, otherwise it will scramble.
3. Churn the ice cream for 30 minutes in the BELLA ice cream maker until thick. Freeze until solid, about 2 hours. If you are using a different Ice cream maker, then follow the manufacturer’s instructions to churn the ice cream.
4. To make the pancake, whisk together all the ingredients, place in a bowl, cover with cling film and place in the fridge for 20 minutes. Take out of the fridge and place in a piping bag with a very small nozzle so that the mixture comes out thinly when frying.
5. Heat a large non-stick pan after spraying it with cooking spray over medium heat, working quickly, pipe lace shapes on the pan. Fry for about 1 minute and then turn over using an egg lifter, fry for another minute until cooked. Place on a plate and repeat with the rest of the mixture.
6. Serve the ice cream and lace pancakes  with sprinkles and pomegranate rubies.

 

 

 

Food Styling and recipe development by Thulisa Martins

Photographs by Farayi Kambarami

My Dear reader, it’s been a while and I have definitely missed chatting to you via this forum. You have probably gathered that I have moved to Cape Town and this move was big, busy and somehow only now I am starting to feel normal ’ish’ again.

 

 

All I can say about Cap Town is that it is dope! If you love good food – then Bree Street has evolved big time for those culinary taste buds.

Anyway, I am into coconut at the moment and this cake came about while I was trying to make up a lace pancake recipe that is “wheat free” and that just did not work out. I tried to bake the mixture and WOW it turned out well. Then I had pomegranate that I picked up from home when we fetched my Dad in the Karoo at my home town – the pomegranate surprisingly add a fresh note to the rich flavours.

 

Wheat free Coconut Cake made with coconut sugar

30g coconut flour sifted

30g cocoa powder

Pinch of salt

5ml (1tsp) wheat free Baking powder

3 eggs

40g Coconut sugar

60ml room temperature Coconut oil (not solid)

180ml full cream milk or coconut milk

Chocolate ganache (Optional)

100g Dark chocolate

50ml Double thick cream

To serve

Pomegranate rubies from one fruit

Small handful fresh coconut chunks, toasted or blow torched

Method

1. Pre-heat the oven to 180°C  and grease a 15 cm cake tin.
2. Sift the flour, cocoa powder, salt and baking powder together and set aside.
3. In a free standing blender, whisk together the eggs, coconut sugar, coconut oil for about 5 minutes on high speed. Reduce the speed and add the flour mixture a spoon at a time while alternating with a little milk until all is incorporated.
4. Pour into the prepared tin and bake for 30 minutes; until a skewer comes out clean when inserted.
5. Remove and cool on a cooling rack. To make the ganache, melt the chocolate and double cream in a double boiler while stirring. Cut a little on the cake top off and top with the ganache. Decorate with toasted coconut and fresh pomegranate. Enjoy!

Definitely at Richard’s Super Stage and Bistro.

 

Jammed with Entertainment and an element of surprise to the show, the district Six Kleintjies family celebrates the Cape’s musical cultural heritage with soulful songs.  Even the shyest of guests find themselves moving their shoulder enjoying the abundance of talent found in this spot that celebrates our rainbow nation.

 

Suitable for locals and visitors, Richard’s Supper Stage is definitely a gem that I sure will go back to dear reader.  Over 100.000 people have seen this stage, not to mention Richard’s Super Stage is a two year Lilizela Tourism Award winner for Best Cape Cultural Experience.

Kaapse Stories is part of the dinner and show offering at an affordable price which includes a welcome drink of orange juice or sparkling wine. The food includes a plated starter selection of smoke pate, samosa and grilled vegetables – a great way to enjoy the Cape cuisine, with a basket of bread  to share and table salad. For mains, a buffet of many traditional dishes such as rice breyani, packed full of flavour, prawn curry and many more and yet classic dished such as beef fillet with pepper or Béarnaise sauces make an appearance.

The South African favourite desserts  Malva pudding, rich, tasty and creamy; Milk tart and Koeksister  served with a fresh fruit salad finish off the great meal with a sweet memory.

 

The show begins at 7:30pm and concludes at 10pm. The show and venue is also available for events or 80 delegates in a u-shaped setup.

For more information contact 021 434 4497/ 021 433 1340

Check out www.richardscapetown.co.za

You sure will enjoy the intoxicating rhythms and soulful songs.

Located in the wind free Bantry bay, adjacent to Sea Point, the President Hotel is at the perfect spot where the views are glorious and perfect for a getaway holiday. Chef Craig Parteson is doing a wonderful job with the food.

 

The large windows from the 5th floor allow for guests to see the abundance of the scene if the room is situated by the sea side which gives a wonderful tranquil sight of the Atlantic Ocean, palm trees and the large, clear and blue swimming pool that guests can enjoy even at night. This hotel is by no means remote, it’s very close to most restaurants and for those looking to nestle in, it caters for the peckish in their in- house restaurant or room service.

When visiting in winter, the winter warmers special is appetising from a start of hearty soup du jour served with warm crusty ciabatta to delicious mains such as the sumptuous seafood ragout with fragrant basmati rice, braised shoulder of lamb and Thai green chicken curry. The steaks are worth to try also.

The room service is available in three options, the Terrace menu (12pm until 11pm), the dinner menu (6pm until 11pm) and the night owl menu (11pm until 6am). During summer wonderful salads, steaks and sushi can be enjoyed.

The breakfast buffet has a great selection of cereals, hot and cold options. My favourite being the pastries, beautifully displayed and kept warm giving that crisp outer layer with every bite and a soft buttery centre with an abundance of flavour. 

It’s about 25km from the Cape Town International airport and very close to Cape Town attractions such as Table Mountain, Camps Bay beach, CTICC, the V&A Waterfront which is perfect for plenty entertainment options.

The rooms, currently being refurbished are more convenient with a kitchenette. This gives total convenience to guests even business associates that would need to sample products. The one and two bedroom apartments are child friendly and have cots available when requested. A lovely touch is welcoming some guests with a bottle of wine and a cheese platter. Not only does the Hotel cater for stay in guests, there are various facilities for business meetings, conferences and celebrations including weddings.

The in-house Spa is wonderful to visit for relaxation and the therapists do offer a service of taking the spa experience to the guests rooms. The President hotel takes pride in what they do and if you experience an unsatisfying service, they call you after your stay to get the feedback. I am definitely looking forward to see the rooms once they are done as this would complete the wonderful experience we had at the President hotel.