Recipe For Braai Broodjies

The braai, the big divider and unifier of South Africa. The first debate about the braai (BBQ to my non South African readers) is charcoal or wood. And once you have come to the conclusion that wood is the way to go, the type of wood you are going to use is the next big debate. And then we have to work out, is the BBQ indoors or outdoors. Because, every day is braai day in South Africa. We have what I call a boys braai. This is an outdoor braai, at the edge of the patio which uses wood (or charcoal in a crunch). It is where the boys gather when we have friends over for a braai. And therein is the next divider. Away from the Cape a lunch time braai means just that – we will eat at lunch time. In the Cape, a lunch time braai means we will light the fire sometime after lunch! And because we love to braai, an indoor braai makes a lot of sense if you have summer rainfall, or winter rainfall. And so, we have a gas braai which will serve as our ‘indoor’ braai when the house has been completed. It will be under the roof, between the glass door leading into the lounge, and will have a glass pane alongside it, to keep out the weather. The next hurdle to overcome is what goes onto the braai, and how to serve it. Dave and I are insistent that as soon as the meat/chicken/fish comes off the braai it must be eaten. There is no waiting around, or putting of food into a roasting pan into the oven to keep warm. And then, what do you serve as side dishes? The most traditional side dish would be mielie pap if you are from Transvaal (now known as Gauteng) and of course there will be salads, especially potato salad, as no braai could be complete without one. And in the Cape, some people will serve braai broodjies before the meat is done, or to go with the meat, but this is another divider. I had never seen braai sandwiches until we moved to the Western Cape. And I was not particularly enamoured by them as traditionally they are bread filled with cheese and onions. But for something different for the grill and an excuse to ‘light the fire’ (not that we ever need one), I decided to make braai broodjies that we would enjoy as a lunch time meal.

"Bread Ready For The Grill"

Bread Ready For The Grill

5.0 from 4 reviews
Recipe For Braai Broodjies
This makes a smoky sweet grilled cheese sandwich
  • 15g butter
  • 5mls olive oil
  • 1 leek per person, thinly sliced
  • 2 slices bread per person
  • Chutney for spreading
  • Cheese cut into thick slices
  • ¼ large tomato per person, thickly sliced
  • Salt and white pepper to season
  • Mayonnaise for spreading
  1. Place the butter and olive oil into a frying pan
  2. Melt over a low temperature
  3. Add the leek and sauté until soft
  4. Set aside
  5. Spread one slice of the bread with chutney
  6. Place the cheese onto the bread
  7. Place the tomatoes on top
  8. Season generously
  9. Add the leeks
  10. Spread the other slice of bread with mayonnaise
  11. Top the leeks with this slice to make a sandwich
  12. Place the sandwich onto the grill and braai until the cheese starts to melt or is warmed through
Cooks Notes
if you don’t have chutney, use pesto

Click on the links for conversions and notes.

"Braai Broodjies"

Braai Broodjies

Blog-checking lines:  With summer just around the corner, ML Spell from Dry Spell invited us to play with fire! She challenged us to make some mouthwatering eats on the grill for the June daring cooks challenge.

What I blogged June 15:


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Rating: 10.0/10 (2 votes cast)

NYPD Red 3, James Patterson

NYPD Red 3 opening line: Every December 31, Hunter Hutchinson Alden Jr. made the same two New Year’s resolutions.

"NYPD Red 3"

NYPD Red 3

Written in conjunction with Marshall Karp, this book took me 3 days to read. I did not want to put the book down as I got to know detectives Zach Jordan and Kylie MacDonald. This is the 3rd book in the series, and I was pleased to be able to read it without having to know what came beforehand. The story revolves around a wealthy family, and why Hunter makes his two resolutions. The one is to be worth X dollars by the end of the year, and this need to be worth so much is what costs Hunter more than he ever bargained for.

This book was so good, even Dave did not want to put it down when he started reading it! It involves murder, kidnap and ransom. A perfect combination of crimes and motives for anyone with so much money.

First published in Great Britain by Century in 2015

ISBN number 978-1-78089-275-7

Paperback – 384 pages

Disclosure: I was sent the book to review by Penguin Random House South Africa. I was not required to write a positive review. This post is in line with my blogging policy.

What I blogged June 14:


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Rating: 7.0/10 (1 vote cast)

Out And About: Friday 12 June 2015

This week has been by far the busiest in my schedule for a long time. I have been out and about on three occasions because the invitations were too good to decline.

"Lunch With MSC Cruises"

Lunch With MSC Cruises

On Tuesday I was hosted by MSC Cruises SA at a lunch. MSC Cruises operates a stunning cruise liner, the MSC Sinfonia, out of Cape Town as well as Durban (their home port in South Africa). The Sinfonia has been expanded to take 2679 guests and as a larger cruise liner is coming our way for the summer season, MSC Cruises have invested in their key destination, Portuguese Island, off the coast of Mozambique. Further to this, local fisherman on Inhaca Island will be supported by MSC Cruises as they will purchase freshly caught fish during the time they are in the area. A cruise holiday is the perfect all in one vacation and a great option for families. All meals and entertainment are included, children are looked after from the age of 6 months to 17 years and children under the age of 18 travel free! You can depart from Cape Town during the months of January, April and May on a choice of 4 different itineraries. Durban has a choice of 6 itineraries and the Sinfonia will depart from there for the balance of the season. The MSC Sinfonia arrives in Durban via the east coast of Africa, departing from Genoa on the 25th of October 2015 and leaves for its home base on the 6th of May 2016 up the west coast from Cape Town to Venice. My dream cruise would be the Cape Town to nowhere lasting 2 nights and I will add that to my wish list of things to do next year.

Tweet: @tandysinclair was out and about with @MSCcruisesSA #RenewedMSCSinfonia

"The Vergenoegd Waterbird Habitat and Water Quality Project"

The Vergenoegd Waterbird Habitat and Water Quality Project

I am sure that John Faure had no idea that when he swapped his hens for ducks as a teenager, that he would create a legacy around his runner ducks. These ducks are used to eat the snails in the vineyards and a few years ago, a project was started to adopt a duck and become a member of the wine club at Vergenoegd. This has grown into a partnership with NCC to create an environment that attracts indigenous water birds to the wetlands. This project is concerned with conservation, improving water quality, creating jobs and avitourism. This pilot project will set the stage for future wetland habitats and I can only hope that more local farms incorporate this concept to provide a natural habitat for our indigenous birds. I would like to thank Sara Best from NCC for inviting me to this launch. We had the most amazing walk around the dam and I can recommend that if you are a bird lover, you grab a bottle of wine and head off to one of the hides and enjoy some quiet time with nature.



Yesterday I was hosted by Perdeberg at a Chenin Blanc tasting. The invitation was extended to me on behalf of the owner by Tammy Tinline from Wired Communications. I will be writing a post about the wines we tasted and my experience. I would like to thank everyone involved for a super function, and the lovely gift of 10 bottles of wine I was sent home with.

Disclosure: I was invited to attend these functions without being required to blog about them. This post is in line with my blogging policy.

What I blogged June 12:


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Recipe For Red Wine Gravy

I very seldom order things on line, unless it is for my kitchen, and then I use I am very fortunate that last year I received an abundance of books from Penguin to review. However, this year I have found myself with no real books on my bedside table. When we go overseas I take a brand new book with me to read and I make sure that the book Dave is reading is one I have not already read. That way I have at least 2 paperback novels to read, as well as a few books on my tablet. In order to start collecting books to read for our trip to France I went on to the internet and ordered something. The books are cheaper via the web than at the store, and I can collect the book at the mall at no extra cost. This works like a treat money wise. But, I never seem to get a call from them to tell me when the book is there. The last book I ordered was due on the 10th of February. On that day I went in to the store to enquire if the book had arrived and was told it had not yet been delivered. When I went in on the 18th, the book was there and a note written on the envelope stating that I had been notified on the 5th! The staff member did not call me and they also made up a date. I spoke to the manager who seemed not at all concerned about this fact. I find this so irritating. Something that will deliver for you is this red wine gravy. I make variations of this often but for this version I went with the recipe below to go with my Yorkshire Puddings.

"Red Wine Gravy"

Red Wine Gravy

5.0 from 3 reviews
Red Wine Gravy
You can use this gravy like I did for a Sunday roast, or to go on top of a perfectly cooked steak.
  • 100g spring onions, finely chopped
  • 250mls beef stock
  • 250mls red wine
  • 5mls arrow root
  • 10g butter
  1. Place the spring onions, stock and wine into a sauce pan
  2. Simmer over a medium temperature until reduced by half
  3. Strain into a bowl, pushing through all the liquid
  4. Whisk in the arrow root
  5. Return to a very low temperature and leave to thicken
  6. Stir occasionally
  7. Stir in the butter

Click on the links for conversions and notes.

What I blogged June 11:


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Rating: 10.0/10 (2 votes cast)

Master Class Tasting At Fairview, Paarl

While my parents were here visiting in April, we drove through to Fairview in Paarl to do a wine and cheese tasting. Our host, Liaan was amazing and injected his own opinions of the wine and the cheese while he guided us through the tasting.



We started with the Fairview Sauvignon Blanc 2014 which was paired with the 100% cow’s milk feta. The grapes are from Darling which has a cooler climate than Paarl and the smell of ripe melons was prevalent. The wine had a lovely smooth finish, and the feta is one of my favourite cheeses from the estate. This was followed by the Fairview Chardonnay 2014. 50% of the wine is placed into 3rd fill French oak for 4 months. The wine has a very fresh aroma and soft spice on the palate. This was meant to be served with the 100% cow’s milk brie but was swapped with the traditional Camembert which should have accompanied the Caldera. Our next tasting was the Nurok 2013, a southern Rhone blend of 4 grape varietals that have spent 9 months in 2nd and 3rd fill oak, separately. Nurok is a Lithuanian word meaning diver. The wine has a distinct nose of jasmine blossoms and was served with 100% goats milk chevin which was quite pleasant given that I am not a fan of goats milk cheese. We then moved onto the red wines and started with the Fairview Pegleg Carignan 2010. This Spanish grape was planted in 1972 and the resulting wine is light bodied, with cherry on the nose and licourice on the palate. Our cheese taster was Roydon, a blend of 70% cow’s milk and 30% goat’s milk. I was hoping we would get some of this to take home, but as the queues were so long at the tills when we left, we did not buy any. We then had the Fairview Caldera 2012, a GSM blend, 20% of which has spent 14 months in new fill French oak. The acidity of the wine comes through on the finish. The Fairview Petite Sirah 2012 has been listed as one of the top 1000 wines to try before you die. This hybrid grape has small berries which results in a rich finish and the wine spends 16 months in 2nd fill oak. Unfortunately, the wine was served with a cheese that was far too overpowering for the wine to showcase itself. I would not recommend you try the cream cheese with black pepper unless you really love black pepper. This was followed with the Fairview Eenzaamheid Shiraz 2012 and the grapes are grown on Durbanville shale. Blackberry and herbs come through on the palate, even though this wine has a shy nose. All the grapes come from farms owned by Cyril Back and this Shiraz comes from single vineyards on 2 different farms. The berries are hand picked and selected before going into a basket press and then open oak fermentation barrels. There is minimal punch down and the wine spends 21 months in 100% French oak. The cheese for the tasting is another favourite of mine, the cambazola, which is a blend of camembert and gorgonzola. The last wine scheduled for the tasting was the Fairview Jakkalsfontein Shiraz 2012 with the grapes coming from Riebeek Kasteel. This stunning wine has a nose of cherries and white pepper and was served with the gorgonzola style blue rock. Liaan ended our tasting with a wine that costs R400 per bottle. The 2012 Shiraz is a combination of grapes grown on bush and trellis vines and has a great smoky tobacco palate.

Contact them on +27 (0)21 863 2450 – bookings essential

What I blogged June 10:


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Recipe For Potato Frittata

I would love to win with the Hot Potato Blogger Challenge because I could really do with some good news!

"A Slice Of Potato Frittata"

A Slice Of Potato Frittata

Since Dave and I started our training regime, potatoes have not appeared at our table at night. But, potatoes are brilliant to eat before you train, and as long as you eat them half an hour before you head for the gym, you will get the most out of the potato. I must say that I am quite impartial to eggs, in any form, and so a potato frittata seemed like the perfect dish for me to prepare as my third and final entry into the competition. The most amazing thing about this Italian dish is that you can eat it hot, straight from the oven or you can serve it cold as a dish for a picnic. We had the first slice served warm on a cold and wet Sunday as a mid morning snack. This is also a great way to feed a lot of people on a budget, and you can use any vegetables to bulk up your potato frittata. I used courgettes but next time asparagus is in season I will make the dish with a generous handful of cut spears.

"Potato Frittata"

Potato Frittata

4.7 from 3 reviews
Potato Frittata
Perfect to take along on a picnic, or serve warm as a side dish
Good Nutritional Points: Low in sodium. Very high in vitamin C
  • 15g butter
  • 15mls olive oil, plus extra for drizzling
  • 1 large onion, peeled, cut in half and thinly sliced
  • Salt and freshly ground black pepper to season
  • 5mls crushed garlic
  • 600g potatoes, sliced fairly thickly
  • 3 courgettes, thickly sliced
  • 4 eggs
  • 30mls cold water
  • 2 stalks rosemary, picked and finely chopped
  • 20g Parmesan cheese, grated, divided
  • Paprika for sprinkling
  1. Place the butter and oil into a sauté pan that has a lid
  2. Melt the butter and oil over a low temperatre
  3. Add the onions and sauté until soft
  4. Season to taste and add the garlic
  5. Cook for a few minutes to allow the garlic to soften
  6. Layer and season the potatoes in the dish
  7. Drizzle the top layer with olive oil
  8. Cover and leave to cook for 15 minutes, stirring occassionaly without breaking up the potatoes
  9. Add the sliced courgettes and season to taste
  10. Place the eggs and water into a mixing bowl
  11. Season and whisk until the eggs are completely mixed
  12. Add the rosemary and 10g of the Parmesan and mix in
  13. Push down the potatoes and pour the egg mixture over them
  14. Cook for 10 minutes
  15. Sprinkle the top with paprika and the remaining Parmesan
  16. Place under the grill for 5 minutes
Cooks Notes
I made this in my tarte tatin dish and used a lid that fitted it
Nutrition Facts For The Entire Recipe
Calories: 1244 Total Fat: 53g Saturated fat: 19.3g Carbohydrates: 136.4g Sugar: 22.9g Sodium: 528mg Fiber: 20.7g Protein: 59.5g Cholesterol: 1007mg

Click on the links for conversions and notes.

Disclosure: I was invited to participate in this competition. I was provided with the potatoes I needed, together with additional pantry ingredients and vouchers to the value of R400. This post is in line with my blogging policy.

What I blogged June 8:


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Rating: 10.0/10 (2 votes cast)

Win 4 Bottles Of Earth Essence Pinotage

We have a friend who owns his own wine estate, and he has always said that a wine needs to breathe, and that the first sip is never the sip to judge the wine on. So, on Tuesday night we took a bottle of Earth Essence Pinotage 2014 to his house and he took one sip and said “wow, this wine is fantastic”. And it is. The wine has a deep colour, appears full bodied and yet is as light as one would expect from a pinotage.

"Earth Essence Pinotage"

Earth Essence Pinotage

By utilising a revolutionary natural process using indigenous Rooibos and Honeybush during the winemaking process their powerful anti-oxidants protect the wine naturally negating the use of added sulphites or preservatives.

I looked at the deep purple wine, put the glass to my nose, and savoured the hint of rooibos. I then took a sip, rolled the wine across my tongue, swallowed and breathed out through my nose. The wine has a subtle sweetness, a hint of cranberries and a lovely finish.

How to enter to win 4 Bottles Of Earth Essence Pinotage 2014.


Competition Closed

  • The wine will be delivered by Kisha from Tin Can PR.
  • I will not be responsible for the delivery of the wine.
  • The prize is 4 bottles of Earth Essence Pinotage 2014 and may not be exchanged for cash.
  • Entries close at midnight on the 11th of June 2015.
  • I will choose the winner at random on the morning of the 12th of June 2015. I will inform the winner via email.
  • Entries are open to all readers of this blog who are 18 years of age, or over, and resident in South Africa.
  • I will not be held responsible for non-receipt of your wine.

Disclosure: I was sent a bottle of wine and asked to host a giveaway on my blog.  This post is in line with my blogging policy.

What I blogged June 5:


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Recipe For Alloo (Potato) Curry

I would love to win with the Hot Potato Blogger Challenge because I could really do with some good news!

"Alloo Curry"

Alloo Curry

I first had a potato curry at a friend who had made a lot of traditional Indian dishes for us to try. Hers was mild and pleasant and so for one of my potato recipes I decided this would be high up on my list. The weather this past weekend was perfect for a curry as it was cold and wet. I needed something warming to eat and this curry completed the bill perfectly. This dish is from Pakistan and should be served with apple chutney and nan bread. I used 2 chillies in my recipe – the original calls for 8 – and it was a bit too hot for my palate. I added crème fraîche to the potatoes to cool it down as I did not have any yoghurt in my fridge. I will make this again, with only one chilli next time, and I think a coriander raita will be perfect to serve alongside the allloo curry.

"Potato Curry"

Potato Curry

Alloo (Potato) Curry
This very hot curry can be served alone for vegetarians, or as a side dish.
Good Nutritional Points: Very low in saturated fat. Very high in vitamin B6. Very high in vitamin C
  • 30mls canola oil
  • 1 red onion, peeled and finely chopped
  • 200g Bella tomatoes, cut in half
  • 2 red chillies, stalks removed (adjust to your taste)
  • 2.5mls cayenne pepper
  • 5mls cumin seeds
  • Salt to season
  • 250mls water, divided
  • 700g baby potatoes
  • 20g coriander, roughly chopped
  1. Place the oil into a lidded sauté pan
  2. When hot, add the onions and sauté until soft
  3. Add the tomatoes, chillies, cayenne, cumin and salt
  4. Add 125mls water and cook until the tomato skins start to blister, stirring occasionally
  5. Add the potatoes and the rest of the water
  6. Stir well to combine
  7. Place the lid on the pan and cook for 25 minutes
  8. Remove the lid and continue cooking until the oil separates out
  9. Add the coriander, stir in and remove from the heat and serve
Cooks Notes
I used my tagine to make the curry in
Nutrition Facts For The Entire Recipe
Calories: 763 Total Fat: 9.5g Saturated fat: 0.5g Carbohydrates: 144g Sugar: 9.7g Sodium: 655mg Fiber: 13.2g Protein: 21.5g

Click on the links for conversions and notes.

Disclosure: I was invited to participate in this competition. I was provided with the potatoes I needed, together with additional pantry ingredients and vouchers to the value of R400. This post is in line with my blogging policy.

What I blogged June 4:


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Rating: 10.0/10 (1 vote cast)

In My Kitchen June 2015

We came back from overseas and had it not been my commitment to myself to let you all have a peek into my kitchen each month, and share this with Celia from Fig Jam And Lime Cordial, I might still have all the goodies sitting on the ‘side board’ in our kitchen. For the first time in as long as I can remember, I did not want to be at the working end of my camera. Eventually, this past weekend I got myself in a place where I wanted to take photos, and headed to what is my new temporary ‘studio’ in our scullery.

In France Dave and I went shopping and I could not resist buying a tin of cassoulet. I had thought that if one night we did not feel like cooking we could just open the tin, but thankfully Dave was enjoying his cooking and we got to bring the tin home with us. It will be enjoyed one night after motor racing for sure. This brand is the one I trust most when in France and I also buy their butter as it is fantastic.



One of my suppliers is selling lavender petals from an organization that works on community upliftment. I usually use the lavender petals from my own bushes, but they have died and for the first time in years I don’t have a lavender bush in our garden. I am planning on sorting out our top garden this winter and so will wait until that is done before planting another bush. In the meantime, I have a lot of petals to use in my cooking and baking.

"Lavender Petals"

Lavender Petals

My love affair with Maille continues and Dave and I went on the Saturday morning we were in Paris to their boutique store. I now keep a list of the mustards I have in my fridge on my phone so that we don’t duplicate anything. Luckily for me they have a store at the airport as well so I can add more to my collection when we pass through the airport in September.

"Maille Mustards"

Maille Mustards

I always look at the seed packets when are travelling and this trip I bought some parsley root seeds. These will go into the new vegetable garden as soon as it is sorted out.

"Parsley Root Seeds"

Parsley Root Seeds

I was invited to attend the Pestaurant function by Nathalie Leblond from Rentokil, but as it is in Johannesburg I had to decline the chance to dine on insects! Not wanting to miss out on the entomophagy experience, I was sent a sample box to try. The event is taking place today, and if you are interested, please click here. I must say, with a little bit of seasoning these would make quite a nice snack. Along with the insects, I was sent two recipes to try, one for chocolate chirp cookies, and the other for locust fried rice. In order they have been photographed, I was sent plain roasted locusts, plain roasted buffalo worms, plain roasted crickets and plain roasted meal worms.

"Pestaurant Treats"

Pestaurant Treats

I tried out a recipe for raspberry curd which came from the darling Lorraine. I had a lot of curd left over and so added it to an ice cream base with star anise flavouring and served it as dessert when we had friends over the other night.

"Raspberry Curd"

Raspberry Curd

I broke not one, but two spoon rests in one week! My lovely bamboo spoon rest was swept off the butcher’s block while I was cleaning it, and broke in half and my metal spoon rest lost its weld. So, I bought this spoon rest from my favourite on-line store and Dave is still getting used to it being a spoon rest. I love it as it is so sturdy.

"Spoon Rest"

Spoon Rest

Here is my review copy of Sweet. I did not bake anything from the book before doing my review as I ran out of time. I have tried making one recipe so far but it did not work out and I will be making it again until I can get it perfect.



Ocean Basket sent me a gift box, which included a scarf (so warm) and gift vouchers for Dave and I to use at our local restaurant. They have added gluhwein to their winter menu, and the gift box included the spices to make my own at home, as well as a lovely carafe.

"The Making Of Gluhwein"

The Making Of Gluhwein

What I blogged June 3:


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Rating: 10.0/10 (1 vote cast)

Recipe For Potato And Anchovy Salad

I would love to win with the Hot Potato Blogger Challenge because I could really do with some good news!

"Potato And Anchovy Salad"

Potato And Anchovy Salad

The first time Cindy came to stay with us, she made her famous Italian-peasant anchovy and potato salad. This was something totally new to me, as I always make my potato salad with mayonnaise, pickled cucumbers and finely chopped chives. Dave and I fell in love with this salad and so for this competition I sent Cindy a message asking if I could make her potato and anchovy salad salad and blog it. She does not have the recipe up on her blog, and I went from taste memory in order to recreate the dish. I have made this potato salad often and it is always so popular. In fact, if you have friends who think their potato salad is the best, just take this dish along with you next time you visit, you will be sure to change their minds! This potato salad will stand up to any protein you put with it. It is robust and hearty and the perfect dish to serve at a BBQ.

"Peasant Potato Salad'

Peasant Potato Salad

5.0 from 2 reviews
Potato And Anchovy Salad
This potato salad is something so different and you have to be an anchovy lover to enjoy it
Good Nutritional Points: Very low in saturated fat. Very low in sugar. Very high in vitamin C
  • 700g new potatoes
  • Salt and freshly ground black pepper to season
  • 100g bottle of anchovy fillets in sunflower oil
  • 20g parsley, roughly chopped
  1. Steam the potatoes until cooked
  2. Cut in half and season generously
  3. Place into a large bowl and set aside to cool
  4. Add the anchovy fillets and the oil
  5. Mix in gently
  6. Add the parsley and mix in gently
  7. Adjust the seasoning
Nutrition Facts For The Entire Recipe
Calories: 670 Total Fat: 5.4g Saturated fat: 0.7g Carbohydrates: 124.8g Sugar: 0.2g Sodium: 2675mg Fiber: 8.9g Protein: 31g

Click on the links for conversions and notes.

Disclosure: I was invited to participate in this competition. I was provided with the potatoes I needed, together with additional pantry ingredients and vouchers to the value of R400. This post is in line with my blogging policy.

What I blogged June 2:


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Rating: 10.0/10 (3 votes cast)