Snap, Sizzle & Cook

Sharing my love of food

#CoveredIsCool Photoshoot

We live in a society where the word “modesty” has no place in our day to day vocabulary. Young (and older) women are led to believe that less is more when it comes to dress code and that showing a lot of skin is beautiful and sexy. Unfortunately most young women have been brainwashed by the tabloids who have distorted the vision of true beauty. Those alluring glossy magazines that are in our faces everywhere teaching us that a true woman is rake thin and that she must show off her so called “curves”. Ummmmm rake thin women don’t have curves! I’m reminded of the “eye-catching” Guess Jeans adverts. The young, skinny model is wearing a pair of jeans and nothing else! Who wears just jeans? Yes I know it’s an advert, but for pity sake, put a shirt or t-shirt on the girl. See what I mean? Our vision of true beauty is totally fogged. You don’t have to be half naked to be beautiful.
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This is the exact mentality that 5 of us Durban based bloggers (namely Faeema of Sparkling Labyrinth, Jane of GI Jane, Viveshni of Madame Macaron, Mbali of MisyMB and myself, Inge of Snap sizzle and cook) are trying to change. The brainchild of fellow bloggers and friends, Faeema Sader and Jane Killian who tirelessly arranged a photo shoot called #CoveredIsCool in order to show the public that women of all ages can still be beautiful and sexy by dressing modestly. And WOW, did we all look beautiful!

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Faeema, Inge, Jane, Mbali and Viveshni


I take my hat off to both Faeema and Jane for putting this amazing photo shoot together so professionally and well organized. Within weeks they arranged the photographer, make-up artist, henna artist, clothing, accessories and of course the all important food and beverages which was supplied very graciously by Fatima (Faeema’s mom) who made sure we were well fed during the course of the day.
We all had our make-up professionally done by the lovely Shaista China Fab U Look who I actually wish could do my make-up every day. She is truly a make-up talent to be reckoned with.
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After our make-up was done, we moved across to the “henna table” where another lovely soul by the name of Nindya Tricam hand painted our henna (also called Mehndi). Yes you heard correctly, hand painted. No stencils. Nindya is a true artist who has her own Henna studio in Durban.
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My henna hand which is a bit distorted, but you get the idea


Once all of us bloggers were made beautiful, we dressed into our photo shoot clothing supplied by locals Rooi Rok Bokkie which was individually picked out for us. I wore a navy blue and white diamond print dress paired with gold sandals (supplied by Rooi Rok Bokkie) and black leggings. My headscarf (styled by Faeema) was a gorgeous cobalt blue which matched beautifully with my dress.  I wore a Stunning gold necklace supplied by Its a bling thing and my elegant orange clutch was supplied by Mielie Meisie.
At about 2:30pm we all proceeded to the Secret Garden on Durban’s beachfront where we met up with our photographer Jarred Nicholson and his assistant, Zuki. I immediately felt comfortable with Jay because he is so in touch with this industry, he knows exactly what he’s talking about. He’s familiar with all the moves and poses and talks you through everything as he clicks away. This young man is going places…….such talent!
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Mbali and I

Mbali and I

Me and Viveshni and then me and Faeema

Me and Viveshni and then me and Faeema

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I thoroughly enjoyed my experience and give huge big thanks to Faeema and Jane for their talent and dedication and for including me in this memorable day.

It’s giveaway time with Daily Dish (Durban readers only)

Last week Monday I received a beautifully packed cooler box of fresh ingredients, enough to make a meal for 4 nights for 4 people.  Each night, starting with Monday night, I cooked and blogged consecutively about the delicious meals that were produced from the Daily Dish recipe cards which my family and I thoroughly enjoyed. It’s now your turn to enjoy 4 meals of your choice for either 2 or 4 people to the value of R1000.00 through my Daily Dish giveaway competition. All you need to do is cook any one of the meals that I made, take a pic, tell me what you think and post it up on my Facebook page or my twitter feed with the hashtag #SnapSizzleandCookwithDailyDish.
Please note that Competition ends at 12pm on the 24th June 2015. Winner to be announced on the 25th June

You can get the recipe’s here:
Meal 1: Lemon-Thyme scented roast chicken and Caulimash https://snapsizzleandcook.wordpress.com/2015/06/02/lemon-thyme-scented-roast-chicken-and-caulimash-daily-dish-recipe-1/ Meal 2: Thai Beef Stirfry and Spinach Wraps https://snapsizzleandcook.wordpress.com/2015/06/03/thai-beef-stir-fry-spinach-wraps-daily-dish-2/ DSC_0004 (627x418) Meal 3: Bacon Beef rolls and tangy Red Cabbage Slaw https://snapsizzleandcook.wordpress.com/2015/06/04/bacon-beef-rolls-tangy-red-cabbage-slaw-daily-dish-recipe-3/ Fresh tangy red cabbage slaw Meal 4: Tuna Sweet Potato Jackets https://snapsizzleandcook.wordpress.com/2015/06/05/tuna-sweet-potato-jackets-daily-dish-recipe-4/

Tuna Sweet Potato Jackets – Daily Dish Recipe #4

The last Daily Dish recipe in the Low Carb pack that I chose is a tasty, tangy tuna salad combined with the sweet flavours of sweet potato.  A strange combination that works well.  The natural yoghurt used in place of conventional mayonnaise seems to balance all the flavours.

Ingredients for Tuna Sweet Potato Jackets

Ingredients for Tuna Sweet Potato Jackets


For this recipe you will need:
4 sweet potatoes, washed
2 tins of tuna in brine – drained and flaked
1 red onion finely chopped
1 chilli deseeded and finely chopped
1 lime, halved and squeezed
1 small tub (175ml) of plain yoghurt
10g coriander, roughly chopped
2 tbsp. olive oil
salt and pepper

Instructions:

Preheat oven to 200 degrees Celsius. Cut the sweet potatoes into quarters lengthways. Place on a baking tray, splash with olive oil and season with coarsely ground salt. Bake in the oven until tender.
Divide the sweet potatoes between between the serving plates.
For the Tuna salad: In a bowl, combine the tuna, onion, chilli, lime juice, coriander and half the yoghurt together. Top each plated sweet potato with the tuna salad and a dollop of yoghurt. Serve and enjoy.

Bacon Beef Rolls & Tangy Red Cabbage Slaw – Daily Dish Recipe #3

Once again a selection of fresh wholesome ingredients from Daily Dish for this, I recon, my favourite dish so far. Not only am I a huge fan of bacon, but I also love a fresh, crunchy cabbage salad, which I’ve made before HERE.
Ingredients needed for this recipe
For this recipe, you will need:
500g steak mince
250g homestyle bacon
100g mature cheddar – finely grated
1 egg – beat gently with a fork
2 tsp chilli powder
2 cloves of garlic – crush, peel & chop finely
1/2 red cabbage – slice finely
2 carrots – grated
20g chopped coriander
4 spring onions – slice finely
60ml apple cider vinegar
1 tbsp. fresh ginger – grated
4 tsp Dijon mustard
30ml mayonnaise
Plated Bacon Beef Rolls and Tangy Red cabbage slaw
Instructions:
Preheat oven to 190 degrees Celsius.
Mix the following ingredients in a bowl – steak mince, grated cheddar, beaten egg, chilli powder, chopped garlic, salt and pepper. Divide the mixture into portions – so you have about 2-3 rolls per person. Roll each portion into a ball. Wrap a slice of bacon around each one. Line a baking sheet with tin foil and place the bacon beef rolls on a baking sheet. Then pop into the pre-heated oven and cook for 35 minutes.
For the red cabbage slaw, combine cabbage, carrots and spring onions and mix.
For the tangy dressing, combine apple cider vinegar, grated fresh ginger, Dijon mustard, mayonnaise and season with freshly ground salt and pepper. Mix well and pour over red cabbage slaw.

Fresh tangy red cabbage slaw

Thai Beef Stir Fry & Spinach Wraps – Daily Dish #2

Another delicious set of ingredients put together by Daily Dish to produce, in my husbands words; “my kind of meal”. The salad for the spinach wraps is so fresh and refreshing I could have it on its own. We are very blessed in Durban in that we don’t have much of a winter, if at all, so salads in our city is a year long affair. I will most certainly be making this salad again even for a braai accompaniment.

Fresh ingredients for the Thai Beef Stir Fry & Spinach Wraps

Fresh ingredients for the Thai Beef Stir Fry & Spinach Wraps

Thai Beef Stir Fry & Spinach wraps

Thai Beef Stir Fry & Spinach wraps

As you can see from my image, I didn’t wrap the salad in the spinach leaves as this recipe is going to tell you to do. Whatever you prefer, you’ll still get the full benefit from this delicious meal. In my view the salad is the hero of the dish.
You will need:
800g sirloin steak
1 – 2 fresh chillies – deseed and slice finely
4 tbsp. oyster sauce
10g basil leaves
4 tbsp. olive oil
4 limes
40g ginger – peeled and chopped finely
1/2 red onion
1/2 – 1 fresh chilli – deseed and chopped finely (reserve for the salad)
20g fresh coriander – chop finely
100g cashew nuts
1 tbsp. fish sauce
1 tsp xylitol
200g spinach

Instructions:
Peel the limes using a sharp knife (remove white pith too). Dice the lime segments (5mm pieces). Cut the stalks off the spinach and slice into wide ribbons (5cm wide). In a large bowl, mix together limes, ginger, red onion, chilli, fresh coriander, cashew nuts, fish sauce and xylitol. Lay the spinach ribbons out on a cutting board. Place a tablespoonful of the mix on each, then roll up. THIS IS OPTIONAL, I JUST TOPPED MY SPINACH WITH THE SALAD. Using a very sharp knife, cut the steaks into THIN strips (5mm) against the grain: this means cutting across (and not parallel to) the long muscle fibres in the meat. NB: If you don’t have a big enough frying pan (or wok), then cook in batches. The strips should not overlap in the frying pan. Place a large frying pan (or wok) on high heat until smoking hot. Pour in the oil and swirl around the pan, then tip in beef strips in a single layer. Add the chilli. Stir fry for about 3 minutes – stirring all the time – until the meat is lightly browned. Now pour over the oyster sauce. Cook for just under a minute until the sauce is heated through. Sir in the basil leaves. Serve immediately.

Lemon-Thyme Scented Roast Chicken and Caulimash – Daily Dish Recipe #1

Daily Dish is South Africa’s first internet start-up to offer a weekly meal kit delivery service to people who are too busy to shop or just don’t know how to cook. In my opinion this is a concept that is going to take the market by storm. It is practical and convenient especially for the working class consumer who doesn’t have the time to draw up grocery lists, still having to pop out to the shops and stand in long queues. Daily Dish is doing all that for the consumer, making life even easier by printing beautiful recipe cards.

Recipe Card

Recipe Card

I was recently asked by Daily Dish to review the concept and recipe kit that I chose on my blog which I accepted with gusto. I love new concepts especially involving food.
To find out more about how Daily Dish works, click HERE.
The meal kits are delivered at 8am on Monday’s only (makes sense) so you end up having all your groceries for the week first thing on Monday morning.  The meal kit that I chose for my review is the Low Carb option.  I chose it because its a huge trend at the moment as most people are striving to eat more healthy, fresh foods.  My kit was delivered at 7:49am on Monday morning and I can honestly say I was literally blown away not only by the efficiency but also by the precision packing and packaging.

The ingredients arrived in a thermally cooled box with ice packs

The ingredients arrived in a thermally cooled box with ice packs

Each ingredient is individually packaged

Each ingredient is individually packaged

Vacuum packed meat.  The chicken is free range, straight from the farm, never been frozen

Vacuum packed meat. The chicken is free range, straight from the farm, never been frozen

Every week your meal kit will arrive with a set of instructions as well as a recipe card for each meal

Every week your meal kit will arrive with a set of instructions as well as a recipe card for each meal

Over the next few days, I’ll be cooking the meals from my meal kit, reviewing them and sharing with you. The first recipe I made (as per instructions from Daily Dish – some of the ingredients have an order according to freshness) is Lemon-Thyme Scented Roast Chicken and Caulimash.

Ingredients for Lemon-Thyme Scented Roast Chicken and Caulimash

Ingredients for Lemon-Thyme Scented Roast Chicken and Caulimash

What I like about this recipe is that it is simple. The ingredients are simple and few but with a huge flavours.

Chicken prepared

Chicken prepared

Ingredients:
4 free range chicken quarters
4 cloves garlic (crushed, peeled and chopped finely)
10g fresh thyme – strip off leaves
1 lemon – slice thinly and remove seeds
2tsp herbes de provence (seasoning)
1 large cauliflower
100g Fairview black pepper cream cheese
1/2 tsp nutmeg
2 stalks spring onions – cut off ends and chop finely
4 tbsp. olive oil
salt and pepper
Instructions:
Preheat oven to 200 degrees Celsius. Prepare all ingredients as indicated above. Slash the chicken quarters by cutting gashes into the skin every 3cm or so. In a large flat bowl mix the chopped garlic, thyme leaves and olive oil. Now add the chicken quarters and coat well in the oil mixture. Place a layer of sliced lemons on a large roasting pan. Place the chicken quarters on top and pour over the remaining oil mixture. Sprinkle with the herbes de provence and some freshly ground salt and pepper. Roast in the middle of the oven for 35 – 40 minutes until the chicken is cooked through and golden brown.

Prepare the Caulimash:
Bring a saucepan of lightly salted water to boil on medium to high heat. Cut the cauliflower into florets (about 2cm wide) and add to the boiling water. Cook for about 5 minutes or until you can easily pierce the cauliflower with a fork. You want them to be soft but not mushy so be careful not to overcook them. When done, drain the water away and allow the cauliflower to stand in the pot (off the heat) with the lid on for about 2 minutes. Now add the back pepper cream cheese and mash the cauliflower with a potato masher and mix well. Finally add the nutmeg and chopped spring onions.

Roast Tomato Soup

I remember as a child coming home from school, especially in the Cape Town winter months, making instant tomato soup from a packet. That’s how we rolled in the 70’s and 80’s. The more convenient the better; I guess nothing much has changed 20 to 30 years later as moms rush to stock up on 2 minute noodles for their children. However, I do believe there’s more of an awareness in todays times for fresh produce and cooking “real food” from scratch; if of course you have the time.

Soup served with toasted cheese sandwiches

Soup served with toasted cheese sandwiches

One of those recipes made from entirely fresh produce and a dish that I love is a Roasted Tomato Soup. This specific soup recipe is from Neill Anthony who currently has a show on SABC 3, called Neill Anthony – the Private Chef which airs every Sunday at 16:30. If you would like to make this very simple, delicious Roasted Tomato Soup you will need:
Ingredients
10 roasted plum tomatoes
2 cups tomato juice splash hot sauce
1 tablespoon brown sugar
80ml olive oil
4 cloves peeled whole garlic
Salt and Pepper
Preparation
Add olive oil to hot pan
Roast garlic in olive oil
Add roasted tomatoes to garlic then add tomato juice and hot sauce
Simmer till warmed through (5min)
Add to blender and blend, add olive oil and sugar whilst blending
Season to taste then pass through sieve

Apple Crumble – a winter warmer

When I have a craving for something I will literally cause myself to go mental just thinking about it. It’s the only thought that occupies my mind at the time until that food craving has been satisfied.
Apple Crumble
Last Sunday I had that exact type of craving and thankfully it wasn’t going to be an effort to satisfy except for the 30 minute wait while said food desire was baking.
Apple Crumble
You guessed it; my Sunday hankering was for the delectable and mouth-watering, Apple Crumble.
Thankfully I had all the ingredients at hand, including the 8 apples needed to make this quick and super easy winter warmer of a dessert which is perfect for a chilly Sunday afternoon tea.

You will need:
8 Golden delicious apples
160ml sugar
30ml cake flour
10ml cinnamon
30ml butter
For the crumble:
250ml cake flour
200ml sugar
5ml cinnamon
90ml butter
Method:
Heat oven to 180 degrees Celsius. Peel apples and place in a bowl with cold water and a pinch of salt to prevent them from turning brown. Core, halve and thinly slice the apples. Place in a mixing bowl and add sugar, flour, cinnamon and melted butter. Mix well and spoon into an ovenproof dish.
For the topping, mix the flour, sugar and cinnamon in a mixing bowl. Dice butter and add. Rub butter into flour mixture until it resembles bread crumbs. Spoon on top of apples and place in oven. Bake for about 30 minutes and serve hot with whipped cream.

Huberto’s Ice Cream Tasting

To be very honest, I’d never heard of Huberto’s Ice Cream in my life before, but in my defense, I am a born and bred Capetonian living in Durban for the past 3 ½ years. When Nicola, my friend and fellow blogger from the blog Run on Coffee (she literally does) messaged me to ask me if I felt like tasting some ice cream…….. HELLO!!! I knew that our friendship would last a lifetime. Of course I said yes. It was going to be a hectic day because the ice cream tasting was at 2pm that Thursday afternoon and we had another function at 6pm that same evening (Madame Macaron classes). As much of a rush as it was; the ice cream tasting was well worth it. Huberto’s is a brand that I have fallen in love with and will look for first when I’m shopping for ice cream. The fact that it’s made from 100% natural products is an absolute huge plus in my books. The Huberto’s brand is no stranger to the Upper Highway area. It’s been around for the past 15 years. If you want more info on the history as well as where to purchase it in Durban, please click HERE (Run on Coffee).

The Huberto's attire

The Huberto’s attire

Nicola and I arrived at the venue which was Bellevue Café in Kloof (the upper section) and just absorbed all the lovely décor that they were still busy setting up. We started taking some lovely pics (which you can browse below) and then Melissa, who is the current owner (for the past 3 years), arrived and introduced herself and welcomed everyone. All the guests were then given instructions to collect their “voting” papers which allowed people to review their thoughts and opinions on the different ice creams. It’s a lovely concept and allows people to be brutally honest without being embarrassed. You can write your reviews in private.

Table decor

Table decor

More decor

More decor

The flavours for critique were English Toffee (sugar free), Coconut (sugar free), Vanilla Caramel Brownie, Banoffee, S’mores and Red Velvet. I think I went back twice or three times for the Banoffee which was definitely my favourite. The Banoffee had bits of toffee caramel swirls which made it even more delicious. Vanilla Brownie was also right up there with the best because it had bits of brownie, caramel and chocolate ripple. When we left, we were treated to a 500ml tub of an ice cream of our choice. Nicola and I are just such nice people that we were given 2 each…….shooooooo. We both chose Banoffee and Vanilla Brownie. It was just over an hour worth of time well spent.

Ice Cream tubs

Ice Cream tubs

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Melissa

Melissa

Nicola at the

Nicola at the “ice cream table”

Photo booth

Photo booth

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more decor

more decor

English Toffee Ice Cream with toffee caramel swirls

English Toffee Ice Cream with toffee caramel swirls

Red Velvet Ice Cream with Red Velvet crumbs

Red Velvet Ice Cream with Red Velvet crumbs

Huberto's Salty Caramel Sauce *drool*

Huberto’s Salty Caramel Sauce *drool*

Nicola and myself photoboothing

Nicola and myself photoboothing

Melissa and I

Melissa and I

Madame Macaron classes Media Launch

A media launch for a brand that is involved in confection is a happy place for me. Not only do I get to be part of the special evening, I get to eat the wares, take pictures of the produce and write about the special event. On this occasion I was invited to the launch of Madame Macaron’s macaron classes which will be held at The Dirty Fork Studio in Durban North. The event was well attended by a group of familiar faces in the foodie/blogging/media industry.

All the ladies in attendance

All the ladies in attendance

On arrival at The Dirty Fork Studio, we gathered in the “bar” area, greeted everyone, chatted and indulged in an array of delicious canapés. Wine was available too, but because I was driving, I responsibly drank refreshing lemon water.

“how Merlot can you go” – Wine in the “bar area”

delicious canapès

delicious canapès

chicken and mushroom parcels

chicken and mushroom parcels

Once all the hello’s and catching up’s were out the way, Viveshni gathered us all in the impressive Dirty Fork Studio kitchen where she officially welcomed us and explained more about what to expect during the course of the evening.

stunning kitchen at The Dirty Fork Studio

stunning kitchen at The Dirty Fork Studio

Viveshni then took us through the steps of macaron making. There were a few important details to note for the successful outcome of these delectable little meringue based sweets. Just to mention a few; the almond flour much be fresh (check expiry date when purchasing), grind again in a coffee grinder if you have one and sift again to ensure there are no lumpy bits. The egg whites must be at room temperate and “aged” – you can achieve this by leaving the egg whites to stand (lightly covered) for 24 to 48 hours. When combining all the ingredients, fold together (don’t mix) as you want to retain the air in the mixture. There are a couple of other important points to remember which I’m not going to share with you but rather encourage you to attend a class. You won’t be sorry. DSC_0064 (627x418)

folding the mixture together

folding the mixture together

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piping the mixture into 2cm rounds

piping the mixture into 2cm rounds

Because of time constraints, Viveshni had pre-baked macarons for the entire class which we had to sandwich together with butter icing and decorate. A wide variety of butter icing was ready made and pre-packed in piping bags for us to use. The flavours ranged from Cherry, caramel, cream soda, vanilla, candyfloss etc., and the list goes on. We all had so much fun decorating our own macarons. Inbetween all the fun, the eating continued. I was so full, I felt as though I was going to pop.

pre-packed butter icing in an array of colours and flavours

pre-packed butter icing in an array of colours and flavours

a variety of decorations

a variety of decorations

my creations

my creations

DSC_0071 (627x418) Our evening ended off with a small, informal prize-giving with Verushka (Spice Goddesss) winning a beautiful Madame Macaron embossed chopping board as well as a voucher for 25 macaron’s. Nicola Meyer (Run on coffee) won a stunning Macaron hamper which consisted of a huge slab of dark baking chocolate, piping bags and nozzles and a lovely silicone macaron piping mat. Faeema (Sparkling Labyrinth) won a lovely teapot, mug and Teapigs teabags.

Verushka and Viveshni

Verushka and Viveshni

Nicola and Viveshni

Nicola and Viveshni

Faeema and Viveshni

Faeema and Viveshni

If you want more information on Madame Macaron and when the classes are, please log on to the website www.madamemacaron.co.za . A lovely evening was had by all. I got home tired and very full.

Keep calm and macarON

Keep calm and macarON

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