Snap, Sizzle & Cook

Sharing my love of food

Sticky fudge and nut slices

One of my favourite recipe books which was given to me by a friend, is called The Ultimate Book of Baking. I’ve baked recipes from this book for my blog before like the Simnel Loaf (Simnel Loaf) and hot cross buns (Hot Cross Buns). Besides baking from my regular list of bakes that my family enjoy, I also like to experiment with new recipes, trying out new methods and techniques. Sometimes they work, sometimes they don’t but that’s also ok because we’re all here to learn and try new things. One of those recipes that I’ve been wanting to bake for a long time is sticky fudge and nut slices which actually is not all fudge. There is quite a thick layer of shortbread underneath the fudge which gives a nice “biscuity” flavour. I must say I also enjoy easy recipes and this particular one is very easy and not technical at all. A very tasty anytime treat. Just ask my son who devoured 3 before dinner last night.
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You will need:
Base:
185g cake flour
100g sugar
125g butter
Topping:
397g can condensed milk
60g butter
30ml golden syrup
50g pecan nuts or any nuts of your choice, coarsely chopped
Method:
Base:
Sift the flour and add the sugar. Rub in the butter until a dough is formed. Press into a greased 20 x 20cm baking pan. Bake in preheated oven at 180 degrees Celsius for 15-18 minutes. Cool slightly in the pan.
Topping:
Combine the condensed milk, butter and syrup in a heavy-based saucepan. Whisk continuously over heat for about 10 minutes or until the mixture becomes golden brown.
Remove from the heat and spread the hot mixture over the baked base. Sprinkle with nuts and press them in lightly. Refrigerate or leave to set before cutting into slices or squares.

Apple Crumble Cake

A take on the traditional Apple Crumble (recipe here), this cake is spongy and moist with a delicious spicy apple filling. Ideal for teatime, just slice, warm (optional) and serve with a huge dollop of cream.
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You will need:
200g butter
145g light brown sugar
3 extra large eggs
280g self raising flour
5ml bicarbonate of soda
250ml buttermilk
385g canned pie apples
Crumble topping:
50g cake flour
50g castor sugar
60g butter
25g desiccated coconut
5ml ground cinnamon
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Method:
Cream butter and sugar together well. Add the eggs, one at a time, beating well after each addition.
Sift the flour and bicarbonate of soda together and add, alternately with the buttermilk, to the creamed mixture. Spoon half the batter into a greased 23cm loose-bottomed round springform pan. Layer the apples on the top and cover with the remaining batter.
Topping:
Combine all the ingredients and sprinkle over the top of the cake.
Bake in a preheated oven at 180 degrees Celsius for 40-50 minutes, or until the cake is done. Cool slightly in the pan and then remove carefully and place on a serving plate. Dust with icing sugar before serving.

OSA Restaurant Media Lunch

I was recently invited to the media launch of the OSA Restaurant at Fairmont Zimbali Lodge, situated just beyond Ballito. Despite my GPS not knowing exactly where to go, my friend Nicola (run on coffee) and I eventually found it. We arrived about half an hour earlier than expected due to the fact that we didn’t want to get lost (enough said!). When we arrived, we inquired at the information desk as the where the OSA Restaurant was. It is situated on the ground level of the Zimbali Lodge which meant we had to descend a few flights of stairs which were adorned by the most enormous and beautiful light fittings.
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Nicola and I were the first guests to arrive, so we decided to order cappuccino’s and sit outside (despite a slight chill) and absorb our stunning surroundings. Slowly but surely other guests started arriving on the level above the restaurant (we could hear them), so we decided to go upstairs to meet and greet everyone. Besides one familiar face, all the other guests (in media) were new to us. It was lovely to meet new people who shared similar interests and aspirations. While we were chatting and getting to know one another, we enjoyed freshly squeezed orange juice, while the other guests had the alcoholic version. We also enjoyed a lovely taster of Tomato Soup served with a block of grilled Paneer. It was delicious. At about 12:30 our hostess called us all together where we descended back down to the restaurant and were finally seated to enjoy our 4 course lunch consisting of the most amazing Indian Cuisine.
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First up on our menu was the Amuse-Bouche (https://en.wikipedia.org/wiki/Amuse-bouche) which consisted of the tastiest Chicken Liver Tikka, Crispy Pur Prawns and Lamb Samosa. They were all too delicious for words.
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The curries, which arrived soon after the Amuse-Bouche included a very tasty array of Butter Chicken, Lamb Rogan Josh, Prawn Korma and Paneer Tikka Masala all served with the most amazing, buttery naan bread. By this time I was so full from all the mouthwatering flavours, I had to stop and take a breather since the Tandoori Grills were on their way.
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The Grills were made up of Chicken Tikka, Rock Cod Tikka and Kashmiri Lamb Chaape which is Lamb Chops marinated in Kashmiri spices, yoghurt, mustard oil and tomato mango chutney. Sadly, of the grills I could only squeeze in a mouthful of the Chicken Tikka, so I didn’t get to taste the Cod (which is locally fished from Salt Rock) or the Lamb chops. I do however believe it was delicious from the oooo’s and aaaa’s which were coming from around the table. Finally, something I would skip a main meal for, is dessert. My favourite all time dessert is Crème Brûlée which is what arrived first. A delectable trio of Cinnamon, Chai and Rose flavoured Crème Brûlée. I was in dessert paradise. Another dessert which arrived at our table was the Golden Gulab Jamun which is a soft sponge soaked in sugar, pistachio, almond and golden leaf. What would a taster lunch be without a third dessert? Yes that’s right; a final “cherry on the cake” as they say was Kesari Kheer. A rice pudding infused with coconut, saffron and pistachio. My favourite is still Crème Brûlée.
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All the delicious food we ate was prepared by the Zimbali Resort OSA Restaurant Chef’s. They are Melanie Moodley who is a Senior Sous Chef working at Zimbali for 15 years. Executive Pastry Chef Nesar Ahmad Noorullah has brought a touch of exotic India to South Africa where he has worked for just over a year and lastly Seelan Naidoo, who hails from, Tongaat, developed a love for the food industry whilst working as a waiter during his school days. By the time he found himself working as an a la carte waiter at the Maidstone Golf Club, he realized that was where he most wanted to be was in the kitchen.
I had the most memorable experience in a long time. I absolutely love food and tasting food from different cuisines. This Indian Cuisine experience was truly a memorable one and one that I’d like to have on repeat.

About Fairmont Zimbali Resort
South Africa’s magnificent eastern shoreline presents gently rolling hills and lush flora, pristine forest and glistening sea, which form the backdrop to a world of wondrous sights. Cosmopolitan flair and traditional Zulu accents permeate Fairmont Zimbali Resort’s 154 guest rooms and suites, each with scintillating views of the warm Indian Ocean. Adding to the superb offerings is a variety of exquisite food and beverage experiences; a 280-square-metre ballroom; and welcome recreation, including a renowned Willow Stream Spa, a state-of-the-art fitness centre and a fully supervised Y-Univers Kids’ Club. At Fairmont Zimbali Resort, our legendary hospitality and attention to detail create an atmosphere of pure paradise. For more information or reservations, please visit fairmont.com/zimbali-resort.
About Fairmont
Fairmont Hotels & Resorts connects guests to the very best of its destinations, providing travelers with memorable travel experiences, thoughtful and attentive service and luxury hotels that are truly unforgettable. Each Fairmont property reflects the locale’s energy, culture and history through locally inspired cuisine, spirited bars and lounges and distinctive design and decor. With more than 65 hotels globally, and many more in development, the Fairmont collection boasts some of the most iconic hotels in the world, including The Plaza in New York, The Savoy in London, Fairmont Peace Hotel in Shanghai and Fairmont Le Château Frontenac in Québec City. Fairmont is owned by FRHI Hotels & Resorts, a leading global hotel company that operates more than 125 hotels and branded residential properties under the Raffles, Fairmont and Swissôtel brands.

For more information or reservations, please visit fairmont.com.
For further information contact:
Joanne Du Plooy
Fairmont Zimbali Resort 032 538 5000
joanne.duplooy@fairmont.com

#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

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