Roast it! the left overs can be used for sandwiches or salads.

…by Thulisa Martins

 

So every Sunday I aspire to cook and plan meals for the week. I have a chalk board where I write all my dinner plans and try to stick to that as much as possible. Most of the cooking is done over the weekend or even marinating some meats to be cooked during the week – to make it easier when we get home.

I also try and cook something that take a bit longer to prep for the weekend and serve it then. Hence this yummy chicken roast done last week had to be shared.

All I did was to collect herbs from my garden pots – thyme & parsley and used it to stuff underneath the chicken skin with lots of plaas botter (farm butter – now that another post on its own) to enhance the flavour. Then the chicken was seasoned with freshly crushed pepper and sea salt. Then I stuffed it with whole lemon and garlic.

I roasted it at 180°C (every 500g for 30 minutes). It was delicious.

Next to it I scattered some roasting potatoes coated with olive oil and seasoned with salt and pepper and red onion wedges to roast together.

This one pot roast is great served with a luscious salad over summer or a warm green pea salad over winter/ roasting veggies.

This week I started getting the kids more involved with dinners – will see how that pans out. We enjoyed our roast chicken made effortlessly.

Dear precious reader, I just had to share this memory with you.

I have been so busy lately with my Dad in hospital and work load elevating again while having to man the fam. I have been blessed with a great husband, still a man J yet just complimenting me in all aspects of my busy buzzing life! Not only has he been dragged to go to a vegan restaurant, he has been a foodie of note.

I felt that my 13 year old is drifting away – growing too fast. Then after a work outing doing an amazing race, I told my son Sinaso about our work experience and he was super excited about it. So then we ended up doing the red bus (not a race) yet hop on and off was such a great adventure for us. We also included the canal cruise – just the two of us (we absolutely had so much fun and loved it – sorry no pics just a memory at this stage) we were in the moment. This particular weekend, Mava (my Hubby) was travelling.

This slideshow requires JavaScript.

Then I felt a bit guilty as I thought that the other two kids were a bit neglected – joys of Mother of three –  Hence the birth of making popsicles with all kids came about. We bought juice and coloured some with food colouring to make the different colours. I love berries – so a blueberry and pear one for me was good J.

We had so much fun and had to remake more. This summer we are so going to make lots to freeze so that we have enough in our freezer.

I was inspired by the galaxy! (you are my galaxy) as said by Diane in a photo-shoot that I went to J hence the coloured vibing some galaxy notes.

 

I was fortunate to be amongst a group of lovely product developers to visit Bo Kaap in Cape Town for the Bo Kaap cooking tours. I had not been in this area for years. Our product development manager really inspires us with these outings.

Not only was I looking forward to seeing the beautiful colourful houses, yet the cooking lesson was such an exciting part as well for a Foodie like me.

 

We started off by walking up to visit the spice shop (a BONUS), every spice you can think off – BOOM SHAKALA! I am definitely going back to buy some spices.

We then moved to learn more about the history of the area and Cape Malay which originated from Southeast Asia.

Ok my biggest was going back to Zainie’s house and learning how to make some fundamental Cape Malay dishes. The best being rooti’s – see how I smashed it on my instagram page J – a real hands-on experience – just the way I like it. Then we got to stuff our faces with some light, more-ish deep fried roti offcuts – DELISH!

 

The atmosphere was homely, relaxed and super informed. I surely will host a Cape Malay inspired dinner soon – watch this space!

Amongst other dishes – folding the samoosa’s was a bit tricky but we got there, we were given some tricks and I took lots of pics. We also enjoyed making and eating the Daaltjies (Chilli Bites). Hopefully one day when you visit Cape Town, you can join this lovely experience or hit a short left if you are already in Cape Town.

I am not going to share the recipes we were given – hopefully you will choose to go and experience them yourself or treat a loved one to a course.

See –  http://www.bokaapcookingtour.co.za/ for more info.

Dear reader, as promised I am sharing the moment I spent time with my Mom at Diemersdal farm eatery.

 

I will not dwell too much on the food, yet just the moments of talking we had in that relaxed afternoon.

You see, life is too short not to cherish moments with loved ones – Why are we so busy chasing the so called ‘successes’, while missing most important things in life.

There were moments in my life where I got anxious just by not doing much – not being ‘busy’ with something – it felt like I was forgetting something that I had to do. I had to recently teach myself to pause, to breathe and to exist!

 

It’s moments like this outing with my Mom that reminds me about what is important in life. So without writing way too much, this is what we did (a PICTURE Tells Tons of Stories).

The pictures were taken in a very short period of time and the rest of the time we utterly enjoyed.

Do share your moment’s dear reader – Inspire us in this ‘busy’ lifestyle – share your ‘pause’ moments!

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