i have been wanting to share this with you since my kitchen tea in September, my bridesmaids organised a printed book filled with a wonderful collection of recipes collected from all the women in my life. the recipes were either their favourites, ones they knew i’d love, or ones that had a special history (like […]READ MORE
it all started with cheese. i fell in love with Taleggio cheese since Jess introduced it to me. so i made this pie on an icy cold day while on holiday with my family last winter. it was a hit – the cheese and the mushroom and the flaky pastry are a perfect combination. you […]READ MORE
when i asked Jessica if she’d like to contribute a food related guest post I didn’t give her any direction because I knew that anything she made would be amazingly tasty. i had a good laugh when she sent me this. i was having a discussion with my brother just the other day about what […]READ MORE
i’m not sure how fondue ever went out of fashion. it is a pot of melted cheese for heaven’s sake. there’s plenty of wine in there, and you stick pieces of bread into it. how is that not a good thing? an excellent thing, in fact. the first time i went to paris i overindulged […]READ MORE
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!READ MORE
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
ps: this was much much better than KFC, obviously.READ MORE
just a wee pictorial teaser before i kick off the new food series jessica and i are doing (she cooks, i take photos and we eat). this isn’t a real how to because i wasn’t really paying attention while she was making her famous cinnabons – i was just picking at the pastry and warming myself […]READ MORE
after spying a classic walnut, blue cheese & pear salad on robyn maclarty’s blog koek, i immediately thought of my favourite salad of the authentic greek kind. i’m not talking the watered down version you get at mugg & bean and numerous other cafes across the country – greek salad does not have lettuce in […]READ MORE
i’ve been making a lot of soups lately – even though it’s unbearably hot here right now. they’re cheap to make, i can freeze the leftovers (which end up tasting even nicer a few weeks/months down the line when you reheat them), you can eat them hot or cold, and there is little to no […]READ MORE
= heart attack. recipe at cupcakeblogREAD MORE