Recipe For Charlotte Russe

According to Larousse (page 212), the original Charlotte dessert was inspired by the English summer pudding and was created to honour Queen Charlotte. It was made with a thick apple purée, flavoured with lemon and cinnamon and poured into a mould lined with bread and then baked. It was served warm with a cold custard cream. Carême created the Charlotte à la Parisienne, an uncooked dessert making use of bavarois and lady fingers. This dessert became known as the Charlotte Russe when all things Russian became fashionable in Paris. The recipe for the Charlotte Russe looks long and complicated. I would save this dessert for when you have guests as it is very impressive. It does not take that long to make, but remember it needs an overnight stay in the fridge to set properly. The first time I saw a Charlotte was on the Great British Bake Off. Mary Berry’s recipe uses a Swiss roll filled with jam. The Swiss roll is cut up and used to line the mould. The sponge fingers are a pleasure to make, if your piping skills are average as mine are. The nice thing is that they can be kept in an airtight container for a week so I made these well in advance.

"Charlotte Russe"

Charlotte Russe

5.0 from 3 reviews
Recipe For Charlotte Russe
Rich Bavarian cream encased in sponge with a hint of liqueur - a perfect dessert for dinner guests.
for the Bavarian Cream
  • 337.5mls milk, divided
  • 2.5mls vanilla extract
  • 4 egg yolks
  • 75g caster sugar, divided - I used fructose
  • pinch of salt
  • 10g gelatine powder
  • 22.5mls water
  • 175mls cream
  • 10mls crème de cassis (or any liqueur of your choice)
for the Sponge Fingers
  • 4 eggs, separated
  • 125g caster sugar - I used fructose
  • 7.5mls orange flower water - I used 3 drops orange essential oil
  • 100g flour
  • pinch of salt
  • Icing sugar for dusting
for the Syrup
  • 100g sugar - I used fructose
  • 90mls water
  • 15mls crème de cassis (or any liqueur of your choice)
To decorate
  • 75mls cream
  • 15g honey
for the Bavarian Cream
  1. Place 300mls milk and vanilla into a sauce pan
  2. Scald the milk over a medium temperature
  3. Place the egg yolks, 50g caster sugar and salt into a mixing bowl
  4. Whisk until pale yellow, and thickened
  5. Place the gelatine into a small bowl and add the water
  6. Mix to combine
  7. Pour half of the milk onto the eggs and whisk to combine
  8. Add the gelatine and whisk in
  9. Pour this into the rest of the milk
  10. On a low temperature, stir the mixture with a wooden spoon continuously until thickened
  11. You want the custard to coat the back of the spoon
  12. Strain into a bowl and set aside to cool
  13. Place the cream and the rest of the milk into a bowl
  14. Whisk until it begins to thicken
  15. Add the rest of the caster sugar and whisk until thick
  16. Fold into the cool custard until completely combined
  17. Stir in the liqueur
for the Sponge Fingers
  1. Preheat the oven to 160° Celsius
  2. Place the egg yolks and sugar into a mixing bowl
  3. Whisk until at the ribbon stage
  4. Add the orange flower water and whisk in
  5. Add the flour and gently fold in
  6. Place the egg whites and salt into a mixing bowl
  7. Whisk to stiff peaks
  8. Fold into the egg yolk mixture
  9. Place the batter into a piping bag, fitted with the largest smooth nozzle you have
  10. Pipe onto a lined baking tray, to your desired length
  11. Dust with icing sugar
  12. Gently tap the tray twice
  13. Bake for 10 minutes
  14. Allow to cool on the tray before removing
for the Syrup
  1. Place the sugar and water into a sauce pan
  2. Bring to the boil
  3. Lower the temperature and leave to simmer until the sugar has dissolved
  4. Stir in the liqueur
To make the Charlotte Russe
  1. Choose a suitable glass bowl
  2. Trim the sponge fingers on one edge to suit the shape of the bowl
  3. Trim the other edge into points
  4. Soak in the syrup and shake off the excess
  5. Place the sponge fingers on the bottom of the bowl, making sure there are no gaps
  6. Trim the sponge fingers to suit the sides of the bowl
  7. Soak in the syrup and shake off the excess
  8. Line the sides of the bowl, making sure they are tightly packed together
  9. Pour the Bavarian cream into the mould
  10. Flatten off with a palette knife
  11. Soak sponge fingers for the top in the syrup, shaking off the excess
  12. Cover the top of the Bavarian cream with the sponge fingers
  13. Cover with cling film and place into the fridge overnight
To decorate
  1. Place the cream and the honey into a mixing bowl
  2. Whisk until very firm
  3. Place into a piping bag with a star shaped nozzle
  4. Remove the Charlotte from the fridge
  5. Remove the cling film
  6. Place a serving plate onto the bowl (serving side down)
  7. Gently tip over and allow the Charlotte to slide onto the plate
  8. Pipe decorations around the edge of the Charlotte
  9. Serve with fresh berries in season if you have any

Click on the links for conversions and notes.

Blog-checking lines: For the June daring bakers challenge Rebecca from challenged us to make Charlotte Royale and Charlotte Russe from scratch. Savory or sweet Charlottes were definitely tasty showstopper

What I blogged June 29:


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Miracle At Augusta, James Patterson

Miracle At Augusta opening line: “On the first tee … from Winnetka, Illinois … the 1996 winner of the U.S. Senior Open … Travis McKinley.”

"Miracle At Augusta"

Miracle At Augusta

Co-written with Peter De Jonge, this book is all about golf. And you really need to have some basic understanding of the game to read the book, let alone enjoy it. I have no skill when it comes to a golf club – been there and tried that with Dave at the driving range. But, I do understand the game and follow it in as much as I like to know how the South African players are doing. I certainly don’t watch golf. But, needing something to read, this book went onto my list and I really found it a pleasant and easy read. We were on the barge, and I read the book from cover to cover in a day.

Travis has entered the golfing world late, but everything he learnt about the game, he learnt from his grandfather. The most touching part about this story is how he passed on these lessons to a strange young teen who arrives to clear the snow from his drive one day.

First published in Great Britain by Century in 2015

ISBN number 978-1-780-89373-0

Paperback – 203 pages

Disclosure: I was sent the book to review by Random 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 28:


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Out And About: Friday 26 June 2015

Last Friday I attended what has to be the most interesting function I have been to in quite some time. Jani-Mari from De Kock Communications invited me to be out and about at the Distell Adam Tas Cellars for the Lauréat blending event, courtesy of Zonnebloem Wines. I shall be posting more about what we did, and why our team won in due course but in the meantime, I am sharing the photographs from the day.

"Distell Adam Tas Cellars"

Distell Adam Tas Cellars

Blending wines is really hard work, and this is what I will be dealing with in depth in a future post. We only had a few wines to choose from, but for the Lauréat, 30 wines are tasted.

"Lauréat Blending Event"

Lauréat Blending Event

We were truly blessed to be able to have our lunch in The Tabernacle. This is where the Zonnebloem wines were originally blended and the room is considered sacred and is only used in exceptional circumstances.

"The Tabernacle"

The Tabernacle

We were served pastries for morning tea, and then an amazing lunch, with the emphasis on smoke. Our starter was a Zonnebloem deconstructed Caesar salad, sour dough bread (that was amazing) with smoked marrow bones and herbed butter. This was paired with the Zonnebloem Limited Edition Sauvignon Blanc 2013 which had a ripe green smell and a palate of gooseberries. Our main course was Stellenbosch vine-smoked slow-cooked lamb served with tostadas, sour cream and salsa, as well as an autumnal salad with smoked almonds, seasonal leaves and flowers. Our wine for this course was the Zonnebloem Lauréat 2012 which is dry and soft and full of red berries and a hint of light smoke on the nose. To end we were served Lauréat red wine spice ice-cream and barley malt ice-cream with smashed crumble. The smoke was too much for me by this stage so I concentrated more on the Limited Edition Zonnebloem Pinotage 2010 that is full of black cherry and a dark cocoa ‘feel’ which comes from the Hungarian barrels used to age the wine.

"Food By Jules Mercer"

Food By Jules Mercer

Disclosure: I was invited to attend this function without being required to blog about it. This post is in line with my blogging policy.

What I blogged June 26:


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Recipe For Pistachio Brittle

I am one of those people who goes from having a sore throat today to having bronchitis tomorrow. I don’t know why that is. Every year over the 16th of June long weekend we would go away to Sedgefield and we would leave home and I would feel fine and by the time we got halfway there I would have a runny nose and an itchy throat. We would stop in George and get over the counter medication, and hope it worked its magic to sway off the infection. Eventually my house Doctor realized that a single dose of celestamine would do the trick, and so he prescribed them to me. This is a tiny pill, taken just before I go to sleep, which contains cortisone and an antihistamine. Usually this works, and by the next morning all is well. Last year I ended up with a sore throat and only realized I had run out of my pink tablets when we got home from being with friends for dinner. By Sunday I was feeling dreadful and by Monday I was feeling brittle. I eventually got to see my Doctor on the Tuesday and it was a full blown course of antibiotics for me. Now I make sure I always have the celestamines next to my bed. But, they have to be taken at night and a sore throat can start any time. I have had one for 3 days now, and I am doing my best to make sure that it does not become serious. I am taking all sorts of home remedies and tissue salts and over the counter medications, all in the hope that at least one of them will keep me germ free. To console myself, I am snacking away on some pistachio brittle.

What do you eat to comfort yourself when you are not feeling well?

"Pistachio Gelato And Brittle"

Pistachio Gelato And Brittle

5.0 from 1 reviews
Pistachio Brittle
Because we all deserve something sweet!
Good Nutritional Points: Low in cholesterol, very low in sodium
  • 220g sugar – I used fructose
  • 60mls water
  • 15g butter
  • 55g pistachios
  1. Place the sugar and water into a sauce pan
  2. Heat over a low temperature until the sugar dissolves
  3. Increase the heat to medium and leave to boil until it is 155° Celsius, without stirring
  4. Add the butter and stir in until combined
  5. Add the pistachios and mix in
  6. Pour out onto a silpat and smooth out with a spatula
  7. Leave to cool completely before breaking up
  8. Store in an airtight container
Nutrition Facts For The Entire Recipe
Calories: 1239 Total Fat: 36.6g Saturated fat: 10.7g Carbohydrates: 235.4g Sugar: 224.2g Sodium: 87mg Fiber: 5.7g Protein: 11.5g Cholesterol: 32mg

Click on the links for conversions and notes.

What I blogged June 25:


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Interview With Neill Anthony

Neill Anthony was trained by chefs Gordon Ramsay and Marcus Waering, and has cooked for some of the biggest celebrities in the South Africa, and the world. He spends about 4 months of every year in the UK cooking for IT Billionaires and under-the-radar film stars at secret locations. When he’s back in Cape Town, he hangs out in his bachelor pad in Observatory and cooks for his beautiful yoga-guru girlfriend and her very small dog.

"Neill Anthony"

Neill Anthony

Who has been the most influential person in your life?

My family is my biggest career inspiration and influence, as cliché as it sounds. My mother taught me the basics of food, cooking and baking, she is completely responsible for sparking my interests, in what has now become my life. My brothers and I spend hours together making, creating and enjoying food and my sister, like me, created a career around cooking. When we get together as a family, it’s a food festival, which continues to inspire and influence my career and my life.

What started you on the path of cooking?

I think I realised that cooking was something I really wanted to do professionally, when I visited Cape Town during my school holidays. I spent most of my holiday in the kitchen where my sister was working, just watching… completely inspired and influenced by what she was doing, I realised then, this was what I wanted to do with my life. A life around food.

Which three ingredients could you not live without?

That’s easy…Butter, Lemon and Olive Oil

Which of your kitchen tools would you take with you anywhere and everywhere?

My knives, nothing beats a really good, sharp knife.

Do you have any pet peeves in the kitchen?

Dirty Hands, dirty and messy kitchen are a no. Things need to be organised, clean and controlled.

Which meal is your all time favourite?

My most memorable and favourite meal of all time would be about 6 years ago at Corrigans of Mayfair. My friend and I Dave Underwood (we used to work together at the Groucho Club) visited for dinner and had a truly incredible meal. Simple, yet amazing flavours and food, starter of Oysters with ducks tongue, mains- stuffed pigs trotters, dessert- plum soufflés. Perfection in every bite.

Which restaurant could you visit over and over again?

LOCAL – chef’s warehouse

OVERSEAS – arbutus

If you could only have one recipe book, which one would it be?

White Heat by Marco Pierre White, its more than just a recipe book, it’s a story book, cook book, recipe book and a book that still continues to inspire me in my cooking career. They have just bought out the 20th Anniversary edition, which will soon form part of my collection.

If you could work alongside one chef for a day who would that be?

It would be a dream to work alongside Anthony Demetre for a day. Owner of Arbutus and other top eateries, Demetre is someone I look up to and would love to reach his level of cooking and innovation. He has an amazing ability to keep on trend, keep food real and maintain an outstanding level of flavour throughout every single dish.

Which ingredient will you not eat or cook with?

I am not the biggest fan of Ocra, I feel it has no versatility and it slimy in texture (in a really bad way).

What is on top of your bucket list?

Season 2 of Private Chef Neill Anthony TV Series

What is your food philosophy?

KEEP IT SIMPLE, local and seasonal

Any parting words for the readers?

Cook from the heart, cook with love and enjoy every part of your food journey.

Disclosure: this interview was facilitated by Liané from Soapbox Communications & Events. The blurb at the beginning and the photograph were provided to me.

What I blogged June 24:


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Recipe For Pea And Ham Soup

"Perfect pea soup with Parma ham - Extracted from Food For Your Brood by Sam Gates (Struik Lifestyle)"

Perfect pea soup with Parma ham – Extracted from Food For Your Brood by Sam Gates (Struik Lifestyle)

Soup to me is an easy meal, the dish I prepare when I am exhausted, or when we have got home late. Dave and I have a fairly active social life, but we tend not to have two late nights in a row if we can help it. The alarm goes off at a quarter to six during the week for work, and a late morning on the weekend means we sleep in until seven. This seldom happens as I am usually awake by five most mornings. Because we wake up so early, ten pm is bed time. I read before we go to sleep unless I cannot keep my eyes open, but by half past ten the lights are off. A while back our normality was shattered. We started off the whirlwind with a braai in Cape Town with friends on a Saturday. This was followed by dinner out on the Wednesday at Waterkloof and supper at friends on the Thursday. On the Friday I made a simple lunch for house guests and then that night I had 8 people for dinner at my house. Saturday we went wine tasting in the afternoon, and then out for dinner. The Sunday started off with wine tasting and then lunch, before Sunday dinner for 6 of us. Monday lunch time we ate out and by Monday night I was ready for sleep! But, my social life was not in agreement and Tuesday night we had dinner at a friend followed by dinner for 6 at our house the next night. My friends were here from London and I let them sleep in while I kept their kids busy in front of the TV. We had breakfast at our house and then lunch out. That night Dave and I went to Cape Town so that I could play travel agent and Dave could discuss business. We followed our meetings with dinner out and it was a late night. This however was not the end! We were meant to meet a friend for dinner on the Friday night, and despite both of us barely being able to keep our eyes open, we went to the restaurant. Sadly, he was unable to join us, and we had a very quick meal. The following day was hectic and we got home and we both collapsed on the couch with a bowl of pea and ham soup. It is so easy to make and as I always have bacon in my fridge and peas in my freezer this will easily become a quick fix meal.

"Pea And Ham Soup"

Pea And Ham Soup

5.0 from 1 reviews
Pea And Ham Soup
Soup is the best comfort food and this easy to make soup will keep you warm during winter
  • 4 slices Parma ham
  • 30g butter
  • 1 onion, peeled, cut in half and sliced
  • 500g frozen peas
  • Small handful of basil leaves
  • 750mls hot chicken stock
  • 100ml fresh cream
  • Salt and freshly ground black pepper to season
  1. Place the ham into a large sauce pan and fry until crispy
  2. Remove and set aside
  3. Place the butter into the same sauce pan and allow to melt
  4. Add the onions, and sauté over a low temperature until soft
  5. Add the peas, basil and stock
  6. Bring to the boil, reduce the temperature and simmer gently for 5 minutes
  7. Remove from the heat and add the ham
  8. Using a stick blender, blend until smooth
  9. Add the cream and return to the heat on a medium temperature
  10. When warmed through add your seasoning and serve

Click on the links for conversions and notes.

"Food for Your Brood"

Food for Your Brood

Disclosure: I was sent the book to review by Penguin Random House South Africa and this recipe formed part of the review and is published with permission. This post is in line with my blogging policy.

What I blogged June 22:


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Out And About: Friday 19 June 2015

After the craziness that was last week, Dave and I were out and about at Bistro 13 to end the week off on a high note. I was there in my personal capacity, but thought I would share with you photographs of our meal, and of me with Faf du Plessis, the South African cricket captain, his team mate JP Duminy, and Nic, the chef / owner of the restaurant. Faf is a part owner of Bistro 13, and is enthusiastic about food. The evening was filmed for television and will be shown on Bravo! on Kyknet (DSTV) on Thursday evening.

"Bistro 13 Dinner With Faf du Plessis"

Bistro 13 Dinner With Faf du Plessis

Lisa Heald from Shed Marketing was asked by Ocean Basket to send me a gift and I was also sent vouchers to the value of R200. Dave and I decided that as Tuesday was a public holiday we would go out for a fish meal on Monday night. We chose the Ocean Basket in Strand as it is situated opposite the beach and the view of the sea always makes a meal perfect. The service was pleasant, the atmosphere quite nice and we had a good meal out. Bread is served while you are reading your menu. It comes with chillies, garlic and tartare sauce. I had grilled halloumi to start and Dave had mussels. The sauce was divine and I dipped my squeaky cheese into his sauce on more than one occasion. We shared the seafood paella for our main course and it was more a rice and seafood dish than a pealla, but it was extremely tasty.

"Ocean Basket"

Ocean Basket

Chanel Burke from Storybook Communications invited me on behalf of Zespri Kiwi Fruit to attend a lunch at The Demo Kitchen to showcase their SunGold Kiwifruit. Created by cross breeding different varieties of kiwi fruit (there are over 300!), these gold kiwi fruit have a lovely sweet melon flavour. If you are lucky enough to live in Asia, you can find these alongside some red ones in your local markets. Kiwi fruit are vine ripened and only picked when the sugar levels are correct. The tropical flavours were paired with various dishes. Our morning begun with a mimosa which was drunk with oysters that were topped with kiwi, ginger, lime and black sesame seeds. I could have done without the sesame seeds (not my favourite) but saying that, the oysters were delicious. We then moved onto a white gezpacho soup which was quite sweet from the addition of the kiwi. Our next taste was a pizza bianco but I found the kiwi to be far too sweet for me once grilled. The main course was a choice of pulled pork (scrummy) or chicken. Both were basted with the most divine kiwi fruit BBQ sauce and served with a pickled kiwi fruit salsa. Our meal ended with a French fruit tart, served with an old-fashioned kiwi fruit ice cream.

"Zespri SunGold Kiwifruit Lunch"

Zespri SunGold Kiwifruit Lunch

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 19:


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Recipe For Spiced Dried Fruit

I have a very weak stomach when it comes to bad smells. A vile smell will turn my stomach so badly that I’m likely to be ill. I’m usually able to remove myself from the situation before it becomes bad for everyone but the other day it was a close call. Dave and I were washing our friend’s dog and as I got up close and personal and took a breath, the off fish scent emanating from him made my stomach turn over. Dave had a blocked nose and he could stay and hold the dog while I walked out of the bathroom for some fresh air. On the other hand, spicy smells are always warm and inviting. As I am trying to spice up my breakfasts by adding a variety of things to my granola I decided to make some spiced dried fruit. This is really easy to make, and as at present I am having a love affair with chai spices I used a chai teabag for the liquid.

"Spiced Dried Fruit"

Spiced Dried Fruit

5.0 from 2 reviews
Spiced Dried Fruit
Add some soft spicy dried fruit to your breakfast for more flavour
  • 1 chai tea bag
  • 250mls boiling water
  • 2 star anise
  • 1 cinnamon quill
  • 2.5mls vanilla powder
  • 400g soft dried fruit
  1. Place the tea bag into a jug and cover with the boiling water
  2. Leave to steep until cold
  3. Place the star anise, cinnamon and vanilla into a sterilized glass jar
  4. Add the fruit and top with the tea
  5. Seal and place into the fridge
  6. Leave for a week, turning the jar over each day, before opening

Click on the links for conversions and notes.

What I blogged June 18:


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L’Aspérule, Auxerre

Don’t let the stark décor and bright lighting get in the way of stopping you enjoying a meal at L’Aspérule in Auxerre, France. Auxerre ended up as one of our destinations in France as we needed to catch a train to Paris on the 1st of May, and our options were very limited. Auxerre has a big enough station for us to have had various travel options and the old city is one of the most amazing places I have visited. As we were staying in a hotel I went onto the Michelin website and found the only Michelin starred restaurant in the area. I made our booking via email, and as we did not know what time we would arrive in Auxerre, I made the booking for 20h00 which is a normal time to dine out in Europe. We arrived half an hour early (walking in the rain meant we did not wander) and that was no problem for the maître d’.

"L'Aspérule, Auxerre"

L’Aspérule, Auxerre

Chef Keigo Kimura hails from Japan and after training in top establishments in France, opened this 20 seater venue. The only option for the evening meal is the dégustation menu, and costs €58 without the wine pairing, and €85 with. As we are not totally familiar with all the wines in the area, we chose the pairing which meant our wine would compliment the meal, and each glass certainly did.

It is customary to drink an aperitif in France before starting your meal, but as we were travelling the next day, we decided to skip this part of the meal. However, the choux pastries with cheese were still served to us, and they were brought to the table in a wooden box by the chef himself. We were also offered bread, which was refilled each time the plate was emptied, as well as complimentary water. I however stuck with the sparkling bottled water. Each hot course was served on a hot plate which is something I make note of when dining out as it makes a huge difference to your food still being warm when you take the last bite.

"A fine beginning to our meal at L'Aspérule"

A fine beginning to our meal at L’Aspérule

We started with an amuse bouche of bean sprouts with crispy ham which was delicious and really set us up for the meal to come. The first starter was seared foie gras which was superb and perfectly balanced by the accompanying poached spring onions and beans with basil. The second starter was a cold asparagus dish served with a crisp ‘biscuit’ covered in Parmesan. The Pouilly Fumé (Jonathan Didier Pobet) 2013 was served for both starters and this Sauvignon Blanc wine was ideal as the lime notes cut through the richness of the foie gras as well as bringing out the flavours of the asparagus.

The soup course was nothing special – mushroom soup with blue cheese – but saying that, it was extremely tasty. We then moved onto the fish course – mildly smoked salmon served with a potato emulsion. The salmon was sweetly spiced and perfectly prepared. Salmon is Dave’s favourite and he is highly critical of the cooking, so when it passes his test you know it is excellent. These courses were served with a glass of Saint-Romain, a Burgundy wine from the estate of Germain Père e’ File. This is a Chardonnay with great minerality that worked perfectly with the fish.

"Starter courses at L'Aspérule"

Starter courses at L’Aspérule

The meat was the most succulent lamb I have ever had and it was served with a chablis jus, and accompanied by green vegetables. The glass of Pinot Noir – Fixin Vieilles Vignes 2012 (Domaine Humbert Frères), had a long finish and the black berry palate was delicious. In the French tradition, our main course was followed by a cheese course – a 30 month aged Comté cheese from Marcel Petite.

The wine for the cheese and dessert was a Chablis Premier Cru (Domaine Servin), another Chardonnay full of green apples on the palate. The dessert course was fruit based (pineapple and granadilla) served with a vanilla cream, a lime yoghurt sorbet and a sablé biscuit.

"Main courses at L'Aspérule"

Main courses at L’Aspérule

Dave ended his meal with an espresso and we were both served petit fours. Service was impeccable and when the maître d’ realized that we were English speaking he ensured that a waiter who spoke some English attended to us to tell us what each course was. Gratuity is not expected in France and our total meal came to €178.00.

"And to end at L'Aspérule"

And to end at L’Aspérule

Contact them on +33 3 8633 2432 and booking is advisable.

What I blogged June 17:


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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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