Food

have a break, have a nutella pancake.

hello all, i’ll be taking a mini-blogging break from today till after the long weekend (it’s women’s day on monday weeeee). i also just want to say thanks to everyone for stopping by now and then, and for leaving the occasional comment – it really makes my heart all melty… like nutella on a warm pancake. * try not to think about nutella on warm pancakes now *

hope you have a superb weekend :-)

image source

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AmaZink

i’ve been meaning to tell you about a local restaurant i visited recently with some friends during the world cup, we went to watch the (heartbreaking) ghana / uruguay match there and it was awesome. amazink eatery is in kayamandi, stellenbosch and they serve yummy braai food such as generous portions of pap & wors (which i had, accompanied by delicious chakalaka and creamed spinach) and other typically south african meals. the place was packed, the vibe was great, the food was tasty, i had too many beers and when it was all over my friends and i were sold. next time you’re in stellenbosch make sure you pay them a visit.

all images from amazink

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homemade nutella

wow, so jessica and i finally had the chance to try another little recipe for our food series. this time something sweet – homemade nutella. the pics alone will show you how ridiculously easy this is to make, at a fraction of the price of real nutella … and it’s actually tastier (in my opinion)

you’ll need a bar of your preferred chocolate – obviously the better the chocolate the nicer your nutella is going to be. the slab of beacon served us well, but i can imagine that using lindt would be delectable…

150 grams hazelnuts:

1/2 cup of icing sugar:

1/4 cup of cocoa powder:

a couple of teaspoons of vegetable oil:

that’s all you need! now, roast the hazelnuts in a hot oven. jessica used her pizza oven, but just use a conventional oven, i’d say 180°c / 350°f – and keep an eye on it. when they start browning, take them out.

mmm perfectly roasted hazelnuts…

in the meantime, melt your chocolate using a double boiler or simply a bowl on top of a pot of boiling water – on low heat. the chocolate has to melt slowly to prevent becoming lumpy or grainy.

mmm perfectly melting chocolate…

while the chocolate is melting pop your hazelnuts into a food processor (note: a food processor, not a blender)

grind away until the nuts become a bit buttery but still chunky:

add all the dry ingredients and the completely melted chocolate:

if your food processor is broken, just jimmy it with a knife….

please also notice the incredibly ironic red dot design award sticker on this faulty piece of machinery

so, you’ll want to blend away until the mix is as smooth as possible – this will probably take around 15 minutes. add in a teaspoon or two of the vegetable oil while it’s going…. you won’t get it as smooth as real nutella unless you have an industrial blender.

when you’re satisfied with the smoothness let the mixture set for about an hour (put it in the fridge if you like)

… and serve with a freshly baked croissant or just eat it on it’s own …

mmmm NUTELLA!

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buttermilk fried chicken

for the first installment of our food series, jess wanted to try a buttermilk fried chicken recipe that didn’t smack of KFC. this isn’t the usual fare at nook, which is probably one of the reasons it was so appealing to make, plus it was a perfect sunny saturday and we had cold beers in the fridge. what goes best with cold beers? fried chicken. you’ll need:

the brine is in order to prep the chicken. bring all the ingredients to the boil and then let it cool down. soak the chicken overnight (12 hours) and then rinse the pieces under water, otherwise the meat will be too salty. basically the brine just makes the chicken super tender (and boy does it turn out tender…)

now prep your coating – mix all the dry ingredients together (flour, spice, paprika) and divide into two bowls.

pour the buttermilk into another bowl.

from here it’s super simple, dip the chicken into flour bowl 1, then buttermilk, then flour bowl 2…

place the battered pieces on a tray lined with baking paper, thusly:

heat your oil so long, to 160 C / 320 F

when the oil is ready place your first piece of chicken in (sizzle sizzle)

turn the pieces every now and then

you can put a few pieces in at a time, enough to sit comfortably in the pot. frying time is 10-12 minutes…

mmm perfectly crispy fried chicken

let them chill on a cooling tray for a few minutes

garnish with your favourite herbs – jess quick fried some fresh marjoram

nom nom nom!

serve with locally brewed beer, crisp white wine & a simple green salad

perfect…

bon appetito…

ps: this was much  much better than KFC, obviously.

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i love coffee

i really liking this new local blog i love coffee

ilovecoffee.co.za is about coffee culture. the beans, the people, the places, the experience. think of it as an expedition to find the best coffee experiences SA has to offer while meeting and introducing you to the people that make it all possible.

perhaps they can help me find the perfect flat white in cape town; at least i have already found it in stellenbosch.

image from simply photo

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debbie carlos

when it comes to food styling i usually find myself attracted to the simplest of shots. something like a perfectly cooked egg on a piece of toast just does it for me. mmm… perfect eggy. debbie carlos has a very tasty looking collection.

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