White, blue and nature all around, heart stoppingly beautiful, another window to the soul.
Or not so random, when in Greece and all that…
Baklava of course!
White, blue and nature all around, heart stoppingly beautiful, another window to the soul.
Or not so random, when in Greece and all that…
Baklava of course!
Nagmaalpampoen directly translated means communion pumpkin. In the olden days the chuch people had to travel from afar to get together for church. They specifically went “all out” for communion Sunday where they afterwards cooked and ate together. Later on, the Sunday meal still meant one almighty lunch, whether people had to travel or not to get together. I first had this pumpkin dish at a friend’s house (on a Sunday of course) when I was still a student. Years later when I still made my own recipe cards, I found the recipe in an Afrikaans magazine and it became one of my favourite special recipes. That collection of cards now got replaced by ipads and blogs😉 and somehow as we do, I stupidly forgot about this dish and haven’t made it in years. I still have my recipe box and will save it for my daughter.
I do not know what made me think of it again but a lightbulb moment later, I made it today for Sunday lunch (to which day and meal the recipe now belongs). The original recipe like they did in those days had tinned this, syrup and sugar that, so instead, I used fresh ingredients.
Pumpkin (unpeeled) in chunks
Peeled guavas cut in quarters
2 Cinnamon sticks
Sprinkle with olive oil and pumpkin spice. (I used a wonderful blood orange infused olive oil from Willow Creek and If you do not have pumpkin spice, use cinnamon and cloves)
250ml orange juice(I added apple juice with the orange because I had it)
125 ml butter
Bake in the oven until glistening, soft and the sauce is caramelised
If you like it sweeter, add sugar or Xylitol before baking.
I love cooking with fruit and the pumpkin I served it with roast leg of lamb baked with apple which a blogged about here.
Those figures are my idea of tranquility.
My absolute favourite and what a joy to see the original unexpectedly!
Tretchikoff at Delaire Graff
Today I start and finish with a random photo because she is just too lovely to be last, and I like her shoes….
I recently ordered this curried soup and spanakopita combination in a restaurant in Hermanus (they did not even intend the two starters to be a combination and now it is my favourite pairing).Two dishes that has absolutely no relation or is not a known or even a usual pairing of dishes, but just the right two things to make it spectacular. For me at least.Of course since eating it, the usual obsession started about making it with my own changes.
For the curry butternut soup-( without quantities as it is just so easy you can just wing it):
Fry onions and garlic with curry mix and powders of your choice in butter/oil. Add chili flakes and add butternut and fry to incorporate the flavours.I also added pumpkin spice and grated orange rind for sweetness. Add vegetable stock and boil until soft. Liquidise the soup and add a bit of cream to taste. I served it with a dollop of Greek Yogurt and added a slice of a filled jalapeño chili popper (left over form a previous meal) as garnish and drizzled with olive oil.
With that I served the spanakopita – a Greek spinach pie (with my own take on the filling) which is something I used to make regularly and then sort of forgot about it for a while, until now.
400 gr Swiss Chard spinach boiled in salt water and drained very well-press with a wooden spoon in a colander until it is properly drained
I mixed the spinach with: 1 table spoon freshly grated ginger, 250 gr ricotta ( I proudly made mine previously and the method is here, but this time it was store bought ricotta), 150 gr cream cheese and 80 gr chopped pecans. Salt and white pepper to taste. The ginger gives it a depth of flavour that worked so well with the curried soup.
Cut filo pastry in long strips and roll a big spoon full in triangular shapes or round cigar shapes (close the ends by folding the filo in) and brush with butter. Bake at 180 to 200 Degrees C for about 30 minutes. Do not use too little filo as the filling can make the parcel burst open and you will have the filling spilling out. Serve with the piping hot soup! Crispy and great-if you heat it up the next day, just put it back in the oven to revive the crispness. Nice for ‘dunkin’ in that soup!
Fae there on the other side of the world also made spanakopita and her recipe (filling) is slightly different from mine, and I am sure also delicious. It is always so intriguing that one does not see a dish for ages and then suddenly you see it all over. I am very much in a Greek food mood so will keep on trying more varieties of the same.
Arty window display-Busan Korea:
There is a lot of things that is bitter-sweet at the moment as we go into winter.I love winter but do not feel entirely ready for it. My friend Ina is such a clever woman, not only with food. She cooks in a way that is familiar because it is traditional and exciting because there is always a new twist. Those are the things that inspire me.
She invented this cake and it is as clever as it is delicious.I particularly like the bitterness with just the right amount of sweetness to it and it is not a cake you quickly whip up(as if I ever do….) but rather one of those that you do over a weekend which will make your house smell like an orange orchard when you need to be reminded of that smell!.
Use: 250 gr ground almonds/almond flour, 5ml baking powder, 6 eggs, 1 cup castor sugar and 2 oranges, cream.
Boil oranges for 2 hours in water-fill up with water as you go Liquidise/process the whole oranges to form a soft pulp Beat eggs and sugar Add oranges to egg mix, followed by ground almonds, baking powder and grated peel of one orange(optional)-mix through. Use a lined cake tin and bake at 160 degrees C for 1hour 30 minutes. Served with whipped cream.
Brandy Sauce optional:-but very nice! Equal quantities brandy, water and sugar-I used 125ml each Boil to a thin syrup and pour over the cake and serve with cream.
Random photo: Goodbye summer
Of course it would, what with coconut trees, white beaches and solitude in my head. All of the aforesaid in no particular order. I woke up thinking of Zanzibar which we visited a few years ago and where the chef in the villa (which a group of us shared) introduced me to a whole new way of thinking with the way theyliterally “perfume” the food with gentle spices, creating whiffs of gentle aromas and subtle tastes. Nothing bold and in your face but oh so memorable and tasty. Thinking of islands, led to thinking of food ,led to being hungry- nothing new then.
My sister at nowathome posted the recipe for these gluten free and sugar free” breads”, but I really think it can be adapted to just about anything you want it to be. Savoury or sweet depending on the (hunger) mood. It is made with coconut flour and it leaves that same “perfumed” sense I was talking about because the coconut taste is just there in the background,the way I like it. Coconut Bread (the recipe is per small bread, about the size of a bread roll):
I toasted some cheese on top and had it with parsley, butter and Marmite for breakfast. A lot of things can come from this recipe. If you think of going the sweet way, I can just imagine how carrots, nuts and cinnamon would change this to a carrot type cake. Any sweet or savoury ideas are anyway endless. My sis brought the plain ones along to a picnic we had at the botanical gardens in Cape Town and we piled them high with pickles , cheese(of course) and avocado. Very delicious.
Random Photo: We had a great time at Klein Roosboom Wine Farm, Durbanville Area today and there are a lot of quirky things going on at the tasting room.
Another use for the old silver teapot.
My mind is always occupied with colour, shapes and lately buildings and roof shapes everywhere and at unexpected places even in shops ( of all places). Maybe time to tackle a painting again to satisfy the obsession.
These absolutely gorgeous row-houses were displayed above the door on the outside of the entrance to a shop in Knysna, Western Cape. Very clever.
These beautiful wooden houses I bought in Ulsan, Korea. I have no idea what the idea/use was behind them but they were there and had to come home with me as well.
The blue and white canvas roofs were lined up on the beach in Busan-I think as part of the Ice Bear Swim ( or something to that effect) event in the dead of their winter.
Yes, for sure a continuous theme going round in my head.
Window to my soul.
Late afternoon at a time of year that it was not ” supposed to” rain in Cape Town.
I had to laugh.Twice. I told my daughter that the Shabu dish we were having in Korea is truly a Korean dish which I would love to have again and she said: “Yes, only it is not Korean but Japanese”. Then Fae posted the Shabu-Shabu with Spicy Soy Milk Broth out of the blue and she had to help me decide whether the dish I had was the traditional version or not because due to language problems I transferred and plonked the cooked part of it into the “sauce bowl” on the table only to realise that as Fae explained, the sauce was meant to be a “dipping” sauce. What the hell, I was was having a ball with this experience, dipping or not!
The experience is what counts and the Shabu Salad Bar was a family type of buffet establishment in Ulsan City where you paid a price per head for the full spread and the only choice you had to make on ordering was the type of beef you wanted, the rest was on display to eat as much as you like, including all sorts of random sides and condiments.
We chose Australian beef and the sides of battered sweet potatoes and root type vegetables with salads from the buffet were great. The pot of stock is brought to the table, cooking away on an induction plate on the table and you go choose fresh ingredients to make your own broth.The beef is extremely thinly sliced and immediately cooks when it hits the boiling stock and from there on you eat it by dipping it into sauces on the table. That is where I went wrong-the dipping part for me was transferring whole portions into the dipping bowl and and eating it from there-delicious anyway.Language problems, what can I say! Fae has a comprehensive explanation of the dish and ways to prepare it at home. Other thing I just loved over there were pickled peanuts-soft and sweet with a honey like consistency and pickled cucumber, will I have to read up about more as I never had that before.
Since I came back from cold Korea, a short weekend trip away and a week’s business trip thereafter brought me right into February and I still need to remove the last remnants of Christmas from my home while I have a summer feeling of note!
Anything nautical is catching my drift at the moment. The weekend trip was to Paternoster in the Western Cape and the laid back town where “dressing up” means putting on shoes, is what I craved Polianthus-you are so right again. Eating fish and seafood for breakfast, lunch and dinner and that’s how we rolled!
My motto for 2015:
So I am here again and it is one continuous hello and goodbye.
Hello food experiences, sights and sounds. Also experiencing temperatures between -3 and – 15C, much colder than last time, especially after 30 degrees C in Cape Town when I left.
Well at least the under and outer layers and piles of clothes helped, even if it was just to make me look like I am in a moon suit.
Funny shop in Seoul. Pick a box for a set price and be surprised at what is inside. A bit like Korea, always a surprise after the next layer.
Goodbye to my daughter that stays behind for another long year. I am not getting better at this, in fact I really just suck at this.
Happy 2015 where ever you are and decide to go and let us make it a good one.
Open Sesame! The ark is open here in Cape Town. If you exit a door you fall over a tourist, or their cameras, whichever. There is defenitely a sense of expectation in the air and I like it! My sister over at nowathome and I are so giddy with excitement, awaiting the Christmas visit of our other sister(the real baker) that we ourselves started baking in a big way. We had to get the Chrismas cakes going you see, so that it can be topped up with brandy in the month to come to be ready for the event(s) planned. At this stage all of the events include either eating or wine tasting or cheese and chocolate tasting on the farms and I still do not know how it happened but we ended up baking 11 Christmas cakes and 3 cheese- chocolate fridge cake doodah thingies all on the same day. The recipes for the two types of fruit cake ( one dark and full of spices and the other light and buttery) are both posted on nowathome as she is much better with weighing and measuring things than me, so she wrote it all out for us.
Talk about overkill, but I figured this amount of cakes would do for the family birthdays and other visitors comming and going before THE VISIT of my other sis on the 24th of December. A cake gift here and there to others won’t hurt either (guilty concience perhaps). So a lot of messing and testing going on inbetween.
I made the chocolate- cheese fridge cake as a birthday cake for my husband and followed my mother’s recipe, which used to be my birthday cake-wish every year.
I made two of them the traditional way and the other one my way by adding Turkish Delight to the already unholy concoction of fattening stuff, but well, it was for his birthday and all that.
The old fashioned triangular shape I kept because it is just too precious to change and it will always remind me of my mother.
1 cup sugar, 2 x 500 gr full cream cottage cheese, 3/4 cup butter, 1 egg, 2 packets biscuits, 1 t vanilla, glazed cherries, chocolate flake( optional) 2 slabs milk chocolate, tin foil. I replaced the cherries with Turkish Delight and used dark chocolate as an alternative.
Cream butter and sugar, add egg and beat well. Add cottage cheese and vanilla. Place 4 biscuits in a row, 5 or more down on a well greased piece of tin foil. Spread cheese mix over the biscuits and repeat the biscuit layer this time 3 in a row and spread again. On top of the last cheese blanket place the cherries and flake( or Turkish Delight) and by placing your hands under the tin foil, form a triangle, close the tin foil and smooth the tin foil out with your hands to tidy and neaten the triangular shape. Freeze over night or at least 3 to 4 hours
The nice part:
Melt the chocolate over a double bouler and spread over the frozen cheese cake, thickness to your taste. Freeze open for half and hour and then you can close the foil loosely to keep in the freezer. Thaw for about 10 minutes before you cut slices so that the chocolate does not break or flake.
Everyone swears it is the most heavenly creation they have ever tasted. I agree and I solemnly promise not to have it more than once a year. My sister ( the real baker) says her hand luggage is allready filled with her baked goods, ready to fly over for the festivities so I honestly do not know where on the scales we are all going to end up this summer…..
Eating out in Cambridge and beyond, independent opinion and totally unsponsored
Making my way through the exotic fruits and vegetables of the Berkeley Bowl aisles, one delicious recipe at a time
Infuse your life with action. Don't wait for it to happen. Make it happen. Make your own future. Make your own hope. Make your own love. And whatever your beliefs, honor your creator, not by passively waiting for grace to come down from upon high, but by doing what you can to make grace happen... yourself, right now, right down here on Earth.# (Bradley Whitford)
- Postcards from my trips -
"Be a dew to the soil of the human heart."
Beobachtungen am Wegesrand • Straßenfotografie • Street Photography
Life, Humor, And Zombies
Reinvigorating the Delicious Lost Art of Dinner Parties