Snap, Sizzle & Cook

Sharing my love of food

Coronation Chicken Salad

If there’s one meal that I like to prepare and just pop in the fridge for “whenever”, it’s a chicken coronation salad. It can be enjoyed as a snack, in between meals or as a complete meal served with homemade bread or a personal favourite of mine, use as a filling for a wrap or pita bread. This particular salad lasts for up to 3 days in the refrigerator.
.Chicken Coronation Salad
You will need:
600g Chicken breasts, cubed
1 onion
30ml olive oil
5ml coriander
2.5ml cumin
10ml medium strength curry powder
60ml seedless raisins
30ml slivered almonds (reserve for last)
1 stick celery, sliced (reserve for last)
125ml original chutney
1 cup mayonnaise (reserve for last)
Salt and pepper (seasoning)
Method:
On medium heat, add the olive oil and onions to a pot and sauté for about 3 minutes. Add the cubed chicken breasts, cumin, coriander, curry power, seasoning, chutney and raisins. Stir together and sauté until the chicken is cooked through. If the mixture becomes too sticky, add a half cup of water and stir through. Set aside and allow to cool completely. Add the sliced celery, almonds and mayonnaise and place in a serving bowl and refrigerate until needed
Chicken Coronation Salad

Onion and Cheese Bread

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I rely mostly on an image to give me an idea of what the end result of a recipe will be. I love the beautiful food illustrations captured in modern recipe books and magazines, they give me inspiration and of course make my mouth water.
A few years back I was given a batch of recipe books which originate from various Churches in and around Durban. These little recipe books are great in that they are meals directly from a home kitchen. They are someone’s family favourite so they are also very personable. The idea behind these recipe books which are usually for fundraising purposes (School’s have them too) is that each woman who partakes in putting the book together contributes their personal favourite recipe. The downside of these recipe books is that there are no images I guess to save on costs so one is going in “blind” when trying a recipe.
What I’d like to do with all these books is to pick a few recipes, try them and share the successful, no flop ones with you. The first recipe that I am sharing is an easy, 5 ingredient Onion Bread which was so simple to mix together.
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For this recipe you will need:
500ml self raising flour (small packet)
1 packet brown onion soup
1 egg
1 carton Inkomazi or buttermilk
1 cup grated cheddar cheese
Method:
Mix all ingredients together except the cheese. Place in a small pre greased loaf tin. Sprinkle with the cheese and bake at 180 degrees Celsius for 45 minutes or until a toothpick comes out clean.

Lindt Boutique Launch

There’s a sweet delight in store for Durban chocolate connoisseurs, as LINDT opens the doors to its brand new LINDT Chocolate Boutique in Gateway Theatre of Shopping. Following the successful launch of its first retail store in Sandton City earlier this year, LINDT is raising the bar once again, with the new Chocolate Boutique set to be the largest of its kind in South Africa.
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Offering customers a highly customised and fully immersive brand experience, the new LINDT Chocolate Boutique will afford chocolate lovers the chance to explore a wide selection of international LINDT flavours, as well as the full range of well-known favourites. The store will also play host to Africa’s largest-ever LINDOR Pick & Mix station, from which consumers will be able to select custom combinations of their favourite LINDOR flavours.
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“The new LINDT Chocolate Boutique is sure to be Durban’s ultimate chocolate destination,” explains Nicolas Thoenen, CEO of Lindt & Sprüngli South Africa. “Not only will it be our largest South African retail store to date, but it will also offer Durban consumers full access to the authentic LINDT experience, allowing them to truly immerse themselves in the brand and gain a greater appreciation for the art of chocolate making.”
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Founded in 1845, Lindt & Sprüngli is a global leader in the premium chocolate category, offering high-quality products in more than 100 countries.
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Lola’s Bistro

If you are looking for a fine dining experience in a relaxed, friendly environment, then Lola’s Bistro in Florida Road, Durban is the perfect venue. With a warm, gracious welcome, trendy décor and a fabulous bar area, your meal experience will be unforgettable. Situated in the beautiful Quarters boutique hotel, this eatery will not let your hunger pangs down. Owned by the very sociable and gracious Lisa Morel, this childhood dream of providing fine cuisine and creating community within a community has come to fruition in her successful eating place.

Lisa welcoming the bloggers and giving us some of her background

Lisa welcoming the bloggers and giving us some of her background

Cath Jenkins welcoming us

Cath Jenkins welcoming us

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I had the pleasure of attending an evening of “menu tasting” recently with a group of fellow bloggers. On arrival, we were instantly made to feel welcome by Lisa and were ushered to the bar area where we ordered our drinks. After some welcoming and background information, we were served a delicious Smokey Bacon Soup topped with shaved biltong. Delicious is actually not the right word, it was out of this world scrumptious. Next to arrive was seared tuna with a sesame seed crust served with the most amazing deep fried wasabi mash ball. It was something different and very flavoursome. A very juicy Chicken Breast wrapped in bacon and served with butternut cubes and deep fried zucchini arrived next. I was in foodie heaven with all these delicious flavours. As the menu rightly states, “The Grande Finale”…….. Dessert arrived. Lisa and her team set up a buffet style dessert table which was truly the cherry on the cake. The Crème Brulee with an expresso kick was my best. Incuded on the dessert table was Panacotta pots, Chocolate Bomb Lava Cake and Peanut butter Short bread Balls. And so a memorable evening of fantastic food and great company came to an end…….. for now.

Seared Tuna with a sesame seed crust served with deep fried wasabi mash

Seared Tuna with a sesame seed crust served with deep fried wasabi mash

Juicy Chicken Breast wrapped in bacon and served with deep fried zuccini

Juicy Chicken Breast wrapped in bacon and served with deep fried zuccini

Rich Chocolate Bomb Lava Cake

Rich Chocolate Bomb Lava Cake

Contact Details:
101 Florida Rd, Durban, 4001
031 303 5246
Facebook: https://www.facebook.com/LolasBistroDbn/
Twitter: https://twitter.com/LolasBistroDbn
Instagram: https://www.instagram.com/lolas_bistro/

Township “cook off” at Eyadini Lounge

My township “cook off” experience started on a shuttle bus which left from the Durban Tourism Offices in Florida Road, firstly to Umhlanga’s beautiful Oyster Box Hotel to collect the Good Food and Wine Show celebrity chefs Brent Owens, Renae Smith, Peter Ayub and Siphokazi Mdlankomo and then on to Eyadini Lounge in KZN’s Umlazi township for a food experience with a difference.

Eyadini Lounge in Umlazi

Eyadini Lounge in Umlazi

On arrival at our venue we were greeted by Mayasree Moodley who is the PR officer at Durban Tourism as well as Sharen Thamboo who oversees the Websites and Social Media for eThekwini Municipality. Eyadini Lounge was a buzz of activity with bloggers, media people, photographers, chefs as well as honoured guests. In the lounge, ready to partake in the “cook off” was our very own loved and treasured Giggling Gourmet, Jenny Morris and celebrity chef and close friend, Reza Mohamed. There was a lot of activity and excitement going on as we were officially welcomed by Councillor Dumisani Ngema.

Councillor Dumisani Ngema

Councillor Dumisani Ngema

Soon after the welcomes, the first 4 chefs got ready for their “cook off”. On the left the Aussies prepared a very different, yet delicious Pilchards curry with Renae’s added special ingredient, peanut butter, to make the sauce extra creamy. This was served on a bed of pap which is a fabulous alternative to serving curry with rice.
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Renae, Brent, Reza and Jenny

Renae, Brent, Reza and Jenny

On the right was the South African team comprising of Jenny and Reza. Together they made a delicious vetkoek and boerewors combo which too is poles apart from the traditional boerewors and bread roll. By this time, we were all complaining of hunger as we salivated over the appetizing food that was being prepared in front of us.
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After a short break and clean up, the chef’s station was prepared for a second “cook off”. This time round it was Peter Ayub cooking against our very own Masterchef runner up, Siphokazi. Peter made a fantastic lamb hotdog which was smothered in a creamy, garlicky sauce and Siphokazi turned out a scrumptious looking burger with mushroom sauce which I unfortunately didn’t get a chance to taste.

Nicola, Amanda, Faeema

Nicola, Amanda, Faeema

After tempting us all with amazing aroma’s and good looking food, it was our turn to tuck into the spread that was prepared for the guests behind the scenes. In true township style, we were treated to platters and platters of shisanyama (Zulu for meat) and uJeqe (steamed Zulu bread) which I’m getting the hang of pronouncing. One of my favourites is pap and chakalaka (South African vegetable relish) which was served as an accompaniment to the mountains of meat. There was also a choice of butternut with your meal or coleslaw. I chose the latter.

My delicious township meal

My delicious township meal

Shisanyama and uJequ

Shisanyama and uJequ

One of the food stations

One of the food stations

More shisanyama

More shisanyama

After a glorious experience, we all hopped back on the bus and headed back to Durban Tourism offices to go our separate ways. It was an unforgettable experience for me and I’m sure for everyone else too. I headed back home, exhausted but satisfied.

2015 KZN Café Society Awards

The Café Society Awards is an annual event which has been “on the trot” for 15 years now and is hosted by The Sunday Tribune and Illovo Sugar. This illustrious occasion is intended at showing off KZN’s best coffee establishments and to raise the profile of coffee shops in Durban.
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This year, the awards were held at the ever trendy Duke and Duchess in Meridian Drive, Umhlanga. On arrival, Nicola and I were made to feel very welcome by Darrell de Wet and Lauren Cole from Illovo Sugar. Our hosts invited us to help ourselves to a beautifully set up sweet table. Apricot balls, fudge, marshmallow mice and toffee’s were some of the yummy sweets on display. The night was off to a good start!
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Spar Tops came on board as the official supplier of drinks for the night, but considering we were attending the awards for best coffee shop and enjoying the event in a coffee shop, why not have coffee. I started off with a lovely cappuccino followed by my very favourite; iced coffee.
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Our venue served the most delicious food during the course of the evening. Mini lamb bunny chows were the first eats to come from Scott Baine’s kitchen followed by a spicy tomato soup served in a shot glass. Such a great idea! My favourite was Scott’s wildebeest burger. It was so delicious, I had two helpings.
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Sunday Tribune editor Aakash Bramdeo kicked off the awards ceremony by extending a warm welcome to all the coffee loving guests before he handed over to Kevin Minter-Brown from East Coast Radio who presented the awards. The process of choosing a winner, runner up and third place was not an easy exercise. It took a panel of almost 20 judges over a period of roughly 4 months to scout for the best cuppa in the Province. After much deliberation, winners in each Region were chosen.
Pietermaritzburg: Terbodore (033 – 330 2380)
South Coast: Beaver Creek Coffee Estate (039 – 311 2347)
North Coast: Duke and Duchess (031 – 584 7411)
Durban: Stretta Café (031 – 765 8862)

Well done to all the winners and runners up in this year’s Café Society Awards. I am proud to say that Durban is beyond doubt on the map for having the trendiest coffee spots in the country.

Behind every good cup of coffee is a great barista.  This year, the award for the Barista competition was narrowed down to Shawn Mushoshande from Factory CaféStretta Cafe’s very own Musa Magwaza and Siphiso from Republik.  *Drum roll* and the winner is………..Musa from Stretta Café.  What a great achievement!

Pasta Primavera Salad

Summer is a time of year when days are long and nights are short. In South Africa it is the season that runs over the months of December and January which also marks 6 weeks of School holidays.
Pasta Primavera Salad
It is a season when lots of outdoor activities are the order of the day and that very important time that changed the face of History, the birth of Christ. Christmas is not only a time of celebrations; families get together to share meals, gifts and love. It’s a happy, positive time of year.
Pasta Primavera Salad
With hot summer months comes light, easy cooking and plenty of braaing (barbeque). A salad or two is a favourite accompaniment to a braai. This lavish pasta salad is a delicious, healthy add-on to any summer meal.
You will need:
1 cup penne pasta
1 cup julienned carrots
30g asparagus heads
50g mange tout
75g frozen peas
Mustard Dressing:
2 tbsp Dijon mustard
2 tbsp white wine vinegar
Juice of half a lemon
2 tbsp lemon infused olive oil
1 garlic clove (finely chopped)
Method:
Cook pasta as per packet instructions. Place carrots, asparagus, mange tout and frozen peas in a bowl with ¼ cup of water. Microwave on high for 8 minutes until tender. Add all the ingredients for the dressing together in a bowl and mix until well combined. Add all the vegetables, pasta and dressing in a bowl and toss gently to combine. Serve with your favourite meal.
Pasta Primavera Salad

Dining with Francois Ferreira

Seldom does one have the rare experience of a sumptuous meal coupled with the company of a homegrown, esteemed South African chef, Francois Ferreira. Exuberance would be an understatement to describe this culinary icon. His larger than life personality gripped my attention and his humour had me in stitches of laughter from the first mouthful to the last.

Francois Ferreira

Francois Ferreira

Not only is Francois an authority in the kitchen, but more recently he ventured into the world of publications with the purchase of Ginja Food and Lifestyle Magazine. His acquisition is the only specialist food magazine owned by a chef in the country. The magazine is not only informative, providing insight and helpful culinary information, but also contains the most mouthwatering recipes and photographs.
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A thoroughly pleasant evening included something of an added extra for me and that is to be introduced, by Francois himself, to each course.
Who could imagine a main course of traditional Tomato Bredie served with Green Pepper & Onion flavoured Samp and Beans tasting delicious beyond mention. This after a mouthwatering starter of Haddock & Hake Mousse served with Raisin relish and home baked Seed Loaf. It would be an injustice to omit the delectable dessert of Koeksister Cassata with Blackberry coulis.

Haddock & Hake Mousse served with Raisin relish and home baked Seed Loaf

Haddock & Hake Mousse served with Raisin relish and home baked Seed Loaf

Green Salad with Fynbos Vinaigrette

Green Salad with Fynbos Vinaigrette

Traditional Tomato Bredie served with Green Pepper & Onion Flavoured Samp & Beans

Traditional Tomato Bredie served with Green Pepper & Onion Flavoured Samp & Beans

Koeksister Cassata with Blackberry coulis

Koeksister Cassata with Blackberry coulis

An added feature to this auspicious occasion was being introduced to the world of wine pairing. This was expertly handled by Denise Lindley who is the vice President of the Francois Ferreira Academy.
Knowledge of wine and the art of wine pairing is an area in which I am particularly interested. Over the next couple of issues, Ginja will be publishing a dedicated wine feature called Carpe Vinum (Seize the wine in Latin) which I’m terribly excited about since I’ll be learning more about something that I’m extremely keen on.

Some bubbly after the meal. Francois introducing us to

Some bubbly after the meal. Francois introducing us to “Champu”

A wonderful evening was had by all, furthermore a big thank you to the Ginja staff, Chef Francois Ferreira and Denise Lindley for making it memorable.

The lunch table beautifully laid out for the guests

The lunch table beautifully laid out for the guests

Mocha Almond Cake

Baking a cake dating back to the year I was born was quite challenging. Not only is the recipe dated back to the “ark age”, but baking blind without an image to gauge the outcome, and working in ounces and pounds (which I converted for your convenience) was testing. The cake itself is different in taste but really delicious if you like almond/marzipan flavours. With hints of coffee this recipe is truly a delectable pleasure to enjoy with your favourite cuppa. The original recipe is from Silwood Kitchen.
Mocha Almond Cake
For the cake you will need:
2 cups of cake flour
2 tsp baking powder
1tsp bicarbonate of soda
Pinch of salt
40g cocoa
2 tsp Nescafe Coffee
1 cup buttermilk
1 tsp almond essence
2 eggs
1 cup castor sugar
1 cup oil
Mocha Almond Cake
For the icing you will need:
150g Icing sugar (sifted)
75g butter
5ml coffee
15ml warm water
Combine all ingredients and mix well (smooth consistency)

Method for cake:

Sift together the flour, bicarbonate of soda, baking powder, salt, cocoa and coffee. Make a well in the centre and add the oil, buttermilk and almond essence. Beat until smooth. In a separate bowl, beat the eggs until thick and foamy. Gradually add the sugar, continue beating until very well blended. Fold egg mixture thoroughly into the batter. Pour mixture equally into 2 pre-greased 23cm round baking pans. Bake in a preheated oven at 180 degrees Celsius for 35 – 40 minutes. When cool, frost the top with icing.
Mocha Almond Cake

Mocha Almond Cake

Mocha Almond Cake

Cauliflower and Bacon Soup (Banting friendly)

This is another delicious recipe that I’ve adapted from the July 2015 edition of Your Family Magazine.
I’ve made this soup a few times, its that good. Not only is it banting friendly, its filling and freezes beautifully.
Cauliflower and Bacon soup (Banting friendly)
You will need:
30ml butter
30ml Coconut oil
250g diced bacon
1 onion (chopped)
2 carrots (grated)
2 celery stalks (sliced)
2 cloves of garlic (crushed)
60ml almond flour
1L home-made chicken stock (Chicken stock recipe)
1 head of cauliflower (cut into florets)
250ml cream
1 packet of diced bacon, fried till crispy.
Instructions:
Heat the butter in a saucepan and fry the bacon till crispy. Set aside.
Using the same pan, fry the onion, carrots and celery for about 5 minutes or until tender. Stir in the garlic and flour and cook for about 2-3 minutes until the flour is lightly browned. Slowly stir in the chicken stock, deglazing the pan as you go. Add the cauliflower and bring to the boil then reduce the heat and simmer for about 15 minutes until the cauliflower is tender. Puree the soup using a stick blender. Add the cream and bacon and season with salt and pepper.
Cauliflower and Bacon Soup (Banting friendly)

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