Snap, Sizzle & Cook

Sharing my love of food and everything pretty

Camp Orchard Winter Country Day

Camp Orchards- Winter Country Day Poster
Camp Orchards Winter Country Day (Inanda Rd, Hillcrest 3650,  Tel:  031 765 5576) is about enjoying the spectacular setting of Camp Orchards in a market style country morning, with a focus on health & wellness. Enjoy the range of organic and natural products available, the delicious picnic style food stalls, wine tasting and much more. Find a spot to picnic under the tree’s and listen to the band or challenge friends to a game of Boules or croquet. Hear our Guest Speaker, Davey du Plessis,  Amazon survivor and plant-based adventurer share his remarkable story based on his book ‘Choosing to Live’.

Find time to explore our magnificent accommodation available, get to know our spa packages, and enjoy a shop in our country store.”

*Tickets will be available to purchase on Web Tickets

https://www.webtickets.co.za/event.aspx?itemid=828712853
Camp Orchards- Winter Country Day Poster 2

Lemon Tartlets

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These delicious tartlets are individually low in carbs and a great treat for those sweet toothed banters like myself.  I’ve used my Coconut Truffle recipe for the base which you can get here.  Once you’ve made the base mixture, press into individual tartlet baking tins (makes 5) and bake blind at 180 degrees Celsius for 10 minutes.  Remove from the oven.  Once cooled, remove the pastry shells from the moulds and set aside.
For the filling you will need
1 tin of condense milk
Half a cup of lemon juice
1 tub (175ml) cream stiffly beaten
Method
Add the lemon juice to the condense milk in a bowl and mix well.  Add the stiffly beaten cream and once all combined fill each pastry casing with the mixture.  Place in the fridge for 1-2 hours and allow to set

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Taste of Durban 2014

The Pick n Pay Taste of Durban is back from Friday 25 to Sunday 27 July at Suncoast Casino & Entertainment World (Suncoast). Chefs from nine of Durban’s top restaurants will create special menus of starter-sized dishes, including their signature dishes, designed to reflect their individual philosophies, whilst showcasing seasonal and premium ingredients. Taste of Durban 2014 promises to be the most exciting ‘foodie’ event of the year.

I am giving away 5 double tickets to this spectacular annual event. To win a pair of these tickets, all you have to do is answer the following easy question: What is one of THE most popular attractions at this amazing event? Type your answer into the comments block with your name and cell number and you could be chosen as one of my lucky winners…….

Salmon fish cakes from Havanna Grill (www.havanagrill.co.za)

Salmon fish cakes from Havanna Grill (www.havanagrill.co.za)

Marcelle Roberts from Café 1999 is back for the third-year running with her inimitable brand of casual cuisine. Louise Potgieter from Havana Grill at Suncoast and Themba Mngoma from Little Havana. Newcomer Nardia Adams, from Asian Tapas spot Greedy Buddha, will be cooking up a storm on the grill with Lucy Markewicz flying the colours for Freedom Café. Popular Indian restaurant Amaravathi Palki, Market, Beluga Durban, Vigour & Verve and excitingnew addition to the line-up this year, The Durban eKasi Experience, brings the total of participating restaurants to nine.

At the Asara stand, I had the choice of an assortment of chocolate or a burger.........you don't have to guess what I chose

At the Asara stand, I had the choice of an assortment of chocolate or a burger………you don’t have to guess what I chose

Over three days, this unique international restaurant festival will bring together Durban’s most dedicated and sophisticated foodies in an

al fresco, dining celebration. Visitors will have the opportunity to sip, sample and shop their way around the festival.  This year’s show offers a range of brand new features and culinary experiences, to ensure that there is something for everybody to enjoy.

“We are thrilled with the wide range of restaurants, features and suppliers we have participating in Taste of Durban this year,” says Event Director, Justine Drake. “The event is growing year on year and we are excited at the prospects of a bumper turnout in 2014.”

‘Must-do’s’ include:

_          One of the show’s most popular attractions, the Pick n Pay Fresh Living Chef’s Theatre, where top chefs showcase their culinary skills in fun and informative cooking demonstrations, culinary challenges and entertaining Q & A sessions.

-           The Pick n Pay Wine and Canapé Experience, is an interactive area where guests will learn how to create simple, stylish and delicious canapés, while being instructed by wine experts on how to pair each canapé with a wide range of wines to complement the balance of flavours.

The LINDT Master Chocolatiers will be hand making delicious LINDOR truffles and fresh pralines, as well as selling their delectable EXCELLENCE and CREATION slabs and a variety of LINDOR balls. Come and enjoy the finest LINDT chocolate that melts in your mouth and gently caresses all your senses.

-          Castle Milk Stout Experience – Castle Milk Stout will bring a taste experience to be savoured to Taste of Durban 2014. Chill out in the marquee and lounge area, complete with the ambient sounds and a tasting experience that shows the full credentials of the full and complex flavours of Milk Stout and its pairing with food.

-          Robertson’s Butcher’s Block in association with Big Green Egg - A gastro theatre dedicated to all things meaty. Chef Craig Elliot and Celebrity Butcher Caroline McAnn will collaborate with local butchers to harness Robertsons 90 years of sourcing and blending spices. Your braai will never be the same again as you create a Robertsons Combination that comes alive in these versatile rubs. All dishes will be prepared in The Big Green Egg, which rethinks the South African braai, uses the ancient clay cooking technique ‘Kamado’. Featuring in the Butcher’s Block is Certified Karoo Meat of Origin- mutton and lamb which is guaranteed to be free range, fully traceable from the Karoo region, free from added hormones and routine antibiotics

-          BP Wild Bean Café - Two millions cups of Wild Bean Café coffee are sold and enjoyed every year. BP Wild Bean Cafés use only 100% top-quality Arabic beans – sourced from Tanzania, Gautemala, El Salvador and Brazil – offering the best combination of sweetness, acidity and bitterness. At Taste of Durban, our Wild Bean Café Baristas will hand-make your favourite coffee, latte or hot chocolate to perk you up and keep you going!

-          The CTA Benefit Stage - The social responsibility initiative, Cape Town Angels, has teamed up with the organisers of Taste Festivals South Africa to bring a coast-to-coast charity challenge to Durbanites. They will host the all-new Call to Action (CTA) Benefit Stage, where a line-up of local artists will entertain by donating their time and talent as an act of active volunteerism. In doing so, they will call foodies to do the same by challenging them to support local charities showcased at the event with their own time and talent donations. One such organisation will be the KZN Branch of ASSITEJ SA, a NPO aimed at transforming society through children’s theatre and so “changing the world one child at a time”

Besides the amazing range of restaurants, suppliers from around the country are pulling out all the stops to make this show a feast for every visitor. Black Mamba Chili will have their fiery gourmet chili product range on offer, while visitors looking for something sweet will love crowd favourite’s Kupcake Heaven and the amazing creations from CakeLab. Meat lovers can look forward to a range of delicious cured meats from father and son team Col’tempo Salumeria.

Bringing a taste of the Cape to our sub-tropical shores, some of the country’s best wineries will showcase their award-winning wines – Idiom Wines, Hermanuspietersfontein, Orange River Estate, Thelema Mountain Vineyards, Waterford Wine Estate, Welgemeend Wine Estate, Wildekrans Wine Estate and Stellenbosch Vineyards.

Visitors will be spoilt for choice with the delicious range of frozen, authentic ready-made drinks from Original Iced Cocktails. An essential stop for all Whisky “fundi’s” is the Aficionados stand, to sample the critically acclaimed Balblair and Kavalan single malt whiskies.

EARLY BIRD OFFER – VALID UNTIL 3 JULY!

The following Early Bird discounts apply for Standard and Premium tickets up until the 3July:

-           Early Bird Standard Entry – *R50 – Entrance to the festival including a glass
(save R30)

-          Early Bird Premium Ticket – *R150 – Entrance to the festival

including a tasting glass plus R100 worth of Scoins (the official

currency)
*save R30

-          DStv Clubhouse Ticket- R685 – entry to the festival, a free tasting

glass, R150 Scoins, a private clubhouse to use as a base for the show with a complimentary bar service (wine, malt and soft drinks) plus a Taste of Durban Gift.

Taste of Durban Festival SCOINS

The South African Gold Coin Exchange is the official sponsor of the festival currency, Scoins. Scoins can be purchased at the festival from the Taste Bank or Scoin Sellers walking around the festival grounds. Visitors use Scoins to purchase sample dishes and drinks from the various exhibiting restaurants, bars and exhibitors. Each Scoin is worth R5. Change is offered in Scoins only.

To book tickets: Visit ITickets on www.itickets.co.za or Pick n Pay tickets on www.pnptickets.co.za

 

Media Enquiries: Joanne Hayes, Tumbleweed Communications

Cell: 083 6277249     e-mail: tigerjo@iafrica.com

                                                                                                           

 

TASTE OF DURBAN 2014 – FAST FACTS

What, Where, When, How…

Festival times:

-           Friday 25 July: 18h00 – 22h00

-           Saturday 26 July: 12h30 – 16h30; 18h00- 22h00

-           Sunday 27 July: 12h30 – 17h30

Tickets:

Tickets are limited and booking is recommended – for further information and bookings visit ITickets on www.itickets.co.za or Pick n Pay tickets on www.pnptickets.co.za

-           Standard Ticket – *R80 – Entrance to the festival including a glass

-          Premium Ticket – *R180 – Entrance to the festival including a

tasting glass plus R100 worth of Scoins (the official currency)

Taste Clubhouse Presented by DStv Ticket - R685 – entry to the festival, a free tasting glass, R150 Scoins, a private clubhouse to use as a base for the show with a complimentary bar service (wine, malt and soft drinks) plus a Taste of Durban Gi

Coconut Truffles

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Every “banter” needs a low carb treat every now and then.  These golden coconut beauties are just that.  Not too many though……….

Ingredients:
250 ml desiccated coconut
50ml organic raw Xylitol (@PicknPay or @dischem)
20ml Maizena (7g of carbs per 15ml)
1 egg
5ml almond or vanilla essence
Pinch of salt

Method:
Combine all ingredients to form a thick paste.  Roll into bite size balls, place on a baking tray (greased), flatten slightly with the back of a spoon and bake in a pre – heated oven of 180*C for 10-15 minutes.

Cauliflower Patties

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For this Low Carb snack or meal accompaniment you will need:

1 small cauliflower (grated)
1 cup of Cheddar cheese
1 egg
Seasoning (salt and pepper)
Pinch of smoked paprika (or spice of your choice)

Method:

Microwave grated cauliflower till done – 3-5 minutes on high.  Once cooled add the grated cheese, egg, seasoning and paprika.   Mix well and fry spoonfuls in olive oil, butter or coconut oil till golden and crispy.

Pork Loin Chops with minted yoghurt

On reflection, I don’t think I cook enough pork in my home.  Not only is it as versatile as chicken, but it’s the cheapest on the market.  There are so many ways with pork; from roasts to grills, stir fry’s and stews.  No matter what your preference, they’re all delicious!  This specific recipe was given to me by a friend and because I love pork, I decided to give it a try.  The flavours are fresh; the elements are simple store cupboard ingredients and not forgetting that the recipe is so quick and easy.  Thank you Marion!
Pork Loin Chops
For this recipe you will need:
2 Pork loin chops
5ml olive oil
30ml ground cumin
1T crushed or grated fresh ginger
30ml chutney
small bunch of fresh mint, roughly chopped
500ml plain or Greek yoghurt
Instructions:
Sear pork chops in hot oil. Add a splash of water if it sticks to the bottom of the pan. Remove from heat and allow to cool.
Mix half the cumin with the ginger and chutney and rub all over the cooled pork chops. Place pork in a roasting tin and roast at 190*C for about 30 minutes until cooked.
Mix the remaining cumin and mint into the yoghurt. Serve separately with the pork.
Pork Loin Chops with minted yoghurt

Grilled Calamari with Olives and Cabanossi

As a lover of all things pastry and bread, I find it very hard to get onto the LCHF (Low Carb, High Fat) bandwagon.  BUT, being very “easy” when it comes to food, I am quite happy to give it a try, so off I went to Exclusive Books to purchased Prof. Tim Noake’s book “The Real Meal Revolution”. The images alone are absolutely beautiful making you want to jump into the pages and eat everything in sight. This book has motivated and encouraged me to try the “banting” hype which most people I know in the food industry are raving about. I’m not sure how long I’ll be able to keep it up based on my life long obsession with bread, so without placing myself under too much pressure, I’ll give it a casual go.
The first recipe which inspired me from The Real Meal Revolution is a grilled Calamari dish because I love seafood so much.  I’ve adapted the recipe slightly with a few of my favourite ingredients.
Grilled Calamari with Olives and Cabanossi
You will need:
50g butter
500g calamari rings
50g Cabanossi (sliced)
1 red pepper (diced)
1 cup of marinated green & black olives stuffed with feta
1 Tbsp minced garlic
2.5ml smoked paprika
30g anchovy fillets (chopped)
Grilled Calamari with Olives and Cabanossi
Instructions:
Melt the butter in a heavy based frying pan. Add the olives, cabanossi and anchovy fillets. Sauté till the cabanossi is crisp. The anchovy fillets will disintegrate which is fine because the butter will hold the flavor and juices. Remove the cabanossi and olives and set aside. In the remaining juices add the red pepper and garlic and sauté till peppers are done. Add the calamari rings, smoked paprika, olives and cabanossi and allow to cook on medium heat for about 5 minutes. A delicious meal that can serve 2 people depending on your appetite.
Grilled Calamari with Olives and Cabanossi

The new Pavilion Food Court

Sharks Players Gives PAV Food Court Thumbs Up
Pavillion Food Court Opening
Durban, April 23, 2014 – Prawns on a platter and a pizza to go, was served with a royal touch on Sunday at the Pavilion Shopping Centre. Where three Sharks players, Odwa Ndungane, Tendai “Beast” Mtwari and Lwazu Mvovo, having just beaten the Cheetahs a day before, came to the new Food Court and gave patrons service with a smile.
Pavillion Food Court Opening
Looking dashing in their Chefs’ caps and aprons, the three superstars mingled with crowds in the newly revamped R228 million Pavilion Food Court, held up their trays and got to work serving customers, and obliging for many pictures and autographs in the process with their fans.
Pavillion Food Court Opening
Revelling from their 18-9 win against the Cheetahs, the Sharks players was all smiles as they promoted the new Food Court, encouraging patrons to visit with their friends and families. “It’s a great place for the family, such a friendly atmosphere”, remarked Mtwari as he buzzed through the Food Court dishing out food orders. An ever gentle Mtwari posed with babies and children as they circled around him.
Pavillion Food Court Opening
Ndungane brought his wife and infant child along on Sunday, proving that the food court was indeed a place for the family, while Mvovo was fascinated at the many food outlets in the court. There are over 27 new food eateries, including ATMs at the new area. And almost all the stores have been opened, with many boasting record breaking numbers of people patronising their eateries.
Pavillion Food Court Opening
Various prizes and vouchers were also given away on Sunday and more will be given away in the next few weeks.

Be sure to visit the Pavilion in the next few weeks, all on Saturdays, to receive awesome prizes and shopping vouchers.

Watch the press for details and visit The Pavilion blog for more information ~ blog.thepav.co.za

Cream Cracker Custard Slice

This delicious pudding recipe was shared by a friend over the weekend.
Cream Cracker Custard Slice
You will need:
1 Packet of Cream Crackers (depending on the size of your dish)
1 Ltr milk
3 Tbsp Maizena
3 Tbsp Custard Powder
4 eggs separated (beat whites till stiff)
1.5 tsp vanilla essence
6 Tbsp sugar
2 Tbsp butter
Cream Cracker Custard Slice
Icing:
2 Cups icing sugar
4 drops of vanilla essence
dissolve in about 3 Tbsp boiling water till mixture has formed a smooth paste. Add more water if needed.
Cream Cracker Custard Slice
Instructions:
Mix maizena and custard powder with some of the milk for thickening. Set aside. Place the remainder of the milk, yolk of eggs and sugar in a pot and bring to a boil. Add maizena and custard powder and mix thoroughly with a whisk to avoid lumps forming. Let simmer until mixture thickens. Add butter and vanilla essence and lastly add beaten egg whites. Combine well till mixture resembles custard.
Place half the cream crackers in the bottom of your dish (facing the same way), pour custard over and put the other half of the biscuits on top (facing the same way as the bottom biscuits). Place in the fridge and allow to cool and set. When completely cooled, pour icing on the top.

Simnel Loaf

A Simnel Cake is a rich, fruity cake made with marzipan and eaten during the Easter period. I used this recipe from Heilie Pienaar’s book, The Ultimate Book of Baking in which she makes a Simnel Loaf with a roll of Marzipan through the centre. This recipe is very straight forward and the end result is absolutely delicious. If you prefer to omit the Marzipan, you can, it won’t alter the recipe too much and also won’t affect the cooking time.
Simnel Loaf
You will need
300g dried fruit cake mix
100g whole glace cherries
60ml sherry of orange liqueur
150g butter
140g castor sugar
3 extra large eggs
500ml cake flour
5ml baking powder
45ml milk
250g marzipan (optional)
Simnel Loaf
Icing
250ml icing sugar
15ml orange juice
3ml grated orange rind
Simnel Loaf
Instructions
Combine the fruit cake mix and cherries in a bowl. Add sherry and leave to soak for about 30 minutes.
Cream butter and sugar. Add the eggs one at a time and beat well after each addition. Sift the flour and baking powder and add. Add the fruit and milk and mix well. Turn half the mixture into a greased 23cm loaf pan. Shape the marzipan into a sausage the length of the pan and place in the centre of the mixture already in the pan. Spoon the remaining cake mixture over the marzipan.
Bake in a preheated oven at 160 degrees Celsius for about 1 hour or until a skewer comes out clean (Don’t pierce through the centre but rather on the side of where the marzipan is laid).
Combine all icing ingredients and drizzle over cake.
Simnel Loaf

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