Friday’s Food Quiz Number 60

It is Saturday morning, and before I head to my kitchen to bake I am doing Pink’s quiz!

1. What are the main ingredients of a Cassoulet?

This dish is the regional dish of the area where we spent our holiday this year. Three cities claim each to have the best – Toulouse, Carcassonne and Castelnaudary. Dave tried it twice in Tolouse and once in Castelnaudary. Unfortunately most of Carcassonne was closed when we were there due to it being Easter otherwise he may have tried four different dishes. We have brought back with us a meal for two of canned cassoulet! The main ingredient in the dish is haricot beans. These are cooked into a stew and to this duck leg and the local pork sausage is added.

2. What is seasoned flour?

I am hoping this is as simple as adding seasoning to flour! I usually add salt and pepper to my flour to season it. Sometimes I may add cayenne pepper, herbs and/or spices. 

3. Which fruit is the richest known source of the antioxidant called lycopene?

As far as I know, tomatoes are the richest source of lycopene. The difference between wisdom and knowledge: Knowledge is knowing a tomato is a fruit, wisdom is knowing you should not add it to a fruit salad.

4. Why is it advisable to rest steak for a couple of minutes after cooking?

To allow the meat to relax and the juices to settle

5. What is a galette?

This is interesting to me, as there are two types of galettes. The one is a buckwheat pancake which is served in Brittany and when we were there I ate quite a few of them. The other is a flat cake.

6. What is chimichurri?

I love making this! It is a green sauce from South America made of coriander, chilli, garlic, and olive oil

7. Where is Polenta a staple food?

I do not enjoy polenta, even though it is Italian!

8. What is Chaîne des Rôtisseurs?

I can guess as one word looks similar to the English – ?? of  Rotisseries? A French legion of roasters?? 

9. What is a a Pink Lady?

An apple

10. What is a sommelier?

A wine steward


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Presto Pasta Nights 222 Round Up

I woke up last Friday morning to the very first submission for Presto Pasta Nights 222 and I was so excited to get stuck in and think about how I was going to present to you, the most amazing collection of pasta dishes. Thanks again Ruth, for letting me host! For those of you new to my challenge round ups, please click on the person’s name to see the recipe they submitted.

Presto Pasta Nights 222 Presto Pasta Nights 222 Round Up

Presto Pasta Nights 222

  • Jules of Pictures of all my Princesses took a favourite Moroccan Chicken recipe and tweaked it! I am a fan of anything Moroccan and love that this dish was the first submission.


  • Rachel, The Crispy Cook, has shared with us her recipe for Gluten Free Smoked Paprika Noodles with Butter, Cheese and Herb Drizzle. For anyone who is gluten intolerant please follow the link for more recipes, and blog events.


  • Jacqueline of the Tinned Tomatoes has shares with us Spaghetti con Pesto alla Siciliana. She is so right, everything sounds better in Italian!


  • Elizabeth from The Law Student’s Cook Book, has shared her recipe for vegetable lasagna using eggplant – not her favourite vegetable, but this dish makes it worth cooking again!


  • Madge, The Vegetarian Casserole Queen, has submitted a recipe for Balsamic Pasta Salad, to celebrate summer and her love of carbohydrates!


  • Elizabeth who blogs over at Etherwork, has shared with us her recipe for Spaghettini Puttanesca, which she loves to have on a hot summer’s evening.


  • Ruth, the founder of PPN who blogs at Once Upon A Feast, has submitted a recipe for Steak & Mushroom Pasta. This is a great use of left overs!


  • Suvidha whose blog is Suvhida’s Kitchen has sent in her Tomato Penne Pasta recipe.  She has a clever way of getting this ready in no time at all!


  • Val from More Than Burnt Toast (I love the blog name) made Arugula Pesto Pasta with Asparagus, Ricotta and Bacon. Anything with my favourite condiment (bacon) works for me icon smile Presto Pasta Nights 222 Round Up


  • Stash over at The Spamwise Chronicles, threw together this dish of pasta with sardines, fava beans and tomato. This recipe is perfect for me to try next time fava beans are in season.
  • Sue from Couscous & Consciousness has made Pasta E Ceci, a dish warming for the soul as well as the tum I think.
  • Xiaolu at 6 Bittersweets has posted a recipe for Cherry Pistachio Orange Cocoa Couscous. My taste buds are intrigued by this salad.
  • Tigerfish who blogs at An Escape to Food has submitted a recipe for Steamed Clams Capellini Aglio e Olio. We both have small kitchens so I can relate to the perfect simplicity of this dish.
  • Lidia, Bianca’s and Jordan’s Mom, has made Macaroni Schotel With Chicken Ragout. Schotel is a new word for me! It means dish in Dutch for those of you, who like me was wondering.


  • JamieAnne, whose blog is A Dash of Domestic, has made Beefy Orzo. This recipe has been specifically made from a caring heart.


  • Claire from Purely Food is a PPN first timer and she has submitted her recipe for Aubergine Polpette. This is a great meat free recipe worth trying.


  • Theresa, The Food Hunter’s Guide To Cuisine, has shared her recipe for Pasta with Chickpeas and Fresh Rosemary. This Scott Conant recipe is a healthy meal that can be prepared on a work night.
  • Colleen, aka browniegirl, has posted a recipe for Heirloom Tomato Zucchini and Chorizo Spaghetti. This is something I could tuck into right now!

I would like to thank everyone who participated in Presto Pasta Nights – now that I have come to the end, I know that next time I will change the format a little bit – but it has been fun icon smile Presto Pasta Nights 222 Round Up

Take a look at my Sweet Potato Gnocchi With Exotic Mushrooms And Blue Cheese recipe!

Sweet Potato Gnocchi with Exotic Mushrooms and Blue Cheese Presto Pasta Nights 222 Round Up

Sweet Potato Gnocchi with Exotic Mushrooms and Blue Cheese


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Recipe For Sweet Chilli Sauce Duck

A friend wants to know a bit about my first job and what I used my wages for. I was 16 when I first went to work. I started off as a cashier at our local Spar and progressed to working in the deli and the bakery. I earned a basic wage and got it in a brown envelope once a week. I cannot even tell you how much I earned, but I can tell you that it went to paying my phone bill. I had a younger sister who at 12 discovered the telephone. She would come home from school and straight away call her best friend – with whom she had just spent the day at school with, and they would talk all afternoon. So of course, that meant I could not speak to my friends! I moaned to my dad, and in his most practical manner said that they would get a phone line for me, if I paid the bill. So, I had my own phone line and I paid the bills. Of course, if I were in the same boat now, I might forego the phone and spend the money on eating out – I would be this young foodie, eating her way through all these fancy restaurants, trying all these fancy meals. But instead, I am a little bit older, have a fantastic job, and I can do the foodie thing right at home. Duck is the one foodie item most people would rather eat out that try at home, but I assure you, it is so worth making duck for yourself.

Sweet Chilli Sauce Duck Recipe For Sweet Chilli Sauce Duck

Sweet Chilli Sauce Duck

Sweet Chilli Sauce Duck


  • 15mls sweet chilli sauce
  • 15mls honey
  • 2 duck breasts
  • salt and freshly ground black pepper to season


  • preheat the oven to 180° Celsius
  • in a small pan, gently heat the chilli sauce and honey
  • score the skin of the duck
  • season the flesh
  • place the duck into a cold frying pan and turn on the heat
  • allow the fat the render down
  • turn onto the flesh side for one minute
  • remove from the pan and place into an oven proof dish, skin side up
  • cover with the glaze and cook in the oven for 8 minutes
  • allow to rest before serving
 Recipe For Sweet Chilli Sauce Duck


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Recipe For Candied ClemenGolds

I can remember having a meal with my grandmother at some very posh restaurant in New York. I was 18 and working there, and my grandmother was visiting from Florida. She took me for lunch and in the middle of winter I ordered a salad that had clementines on it. I had never come across this fruit before as we didn’t get clementines in South Africa. To this day I can remember the taste of the clementines, and the fact that the tip was automatically added to the bill! In 2010 Woolworths (our equivalent of the United Kingdom’s Marks and Spencer) launched a new fruit, ClemenGolds. This is a South African grown easy peeler, very juicy fruit, similar to a clementine or mandarin. Last season all I did was eat them, but this year I am using them in my kitchen.

Candied ClemenGolds Recipe For Candied ClemenGolds

Candied ClemenGolds

Candied ClemenGolds


  • 5mls salt
  • 250mls boiling water
  • 2 ClemenGolds, thinly sliced
  • 250mls sugar
  • 60mls water


  • dissolve the salt in the boiling water and allow to cool
  • add the ClemenGolds, cover and leave overnight
  • drain and rinse the slices and then pat dry
  • bring the water and the sugar to the boil
  • reduce the heat, add the ClemenGolds and simmer for 25 minutes
  • remove and allow to cool thoroughly on baking paper before using them

Cooks Notes:

you can do this with any citrus fruit and reserve the sugar syrup for use in baking
 Recipe For Candied ClemenGolds

Candied Clemengolds Lemons Limes Recipe For Candied ClemenGolds

Candied Clemengolds, Lemons & Limes


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Celery has grown in the wild since the times of the ancient Egyptians. The deep green leaves of wild celery may reach 80cm and the flowering stem bears compound umbles of white-tinged, green flowers. The entire plant, including the tiny brown seeds is very aromatic. Chinese celery is strongly flavoured with thin stalks that can be dark green to white in colour.

220px Snijselderij Apium graveolens Celery

photograph sourced from Wikipedia

Celery prefers a well drained soil enriched with rotted compost and a sunny but protected position. Grow wild celery from seed in spring, space plants to about 40cm apart. You need to keep the soil moist with regular watering. Harvest leaves from midsummer to autumn (fall) as required. Pick ripe seeds and then dry before freezing them for several days to kill any insect eggs, these can then be stored in an airtight container.

Celery’s tiny edible seeds are aromatic and slightly bitter, tasting of celery. The whole seeds retain their flavour well. Crush as needed and use to complement fish and seafood dishes, pickles and relishes, soups, stews, egg dishes, salad dressings, breads and savoury biscuits.

information sourced from The Complete Book of Herbs


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Gnocchi With Exotic Mushrooms

So, you want to go mushroom hunting! Well, the best advice I can give you is don’t unless you know 100% what you are doing! I was recently invited to attend a day of mushrooms at Delheim Wine Estate and I learnt a lot! I learnt that not all pretty mushrooms are edible. I learnt that some ugly mushrooms are. I have been cooking exotic mushrooms for many years, and frankly, I think it is easier, and safer to buy them than forage for them.

photograph courtesy of nouvelle mushrooms Gnocchi With Exotic Mushrooms

photograph courtesy of nouvelle mushrooms

But, if you are determined here are some words of advice as given to us by Dr. Adrian Smit:

  • take a magnifying glass with you
  • take a box for the mushrooms
  • you will need a pocket knife
  • make sure you get all the stages of growth of the mushrooms
  • buy a good book
  • join a foraging group
  • you can safely handle all mushrooms without risk
  • most of all, only eat the mushroom if you know 100% it is not poisonous 

For more information, please contact the Mushroom Academy.

Our day started off with a cup of much needed coffee before we were given a talk about all sorts of mushrooms, and where you can find them and what makes them edible, or not. Now, I am not going to share that with you as I do not want to be responsible for anyone following my advice about foraging.

nora with boletus mushrooms found at delheim Gnocchi With Exotic Mushrooms

nora with boletus mushrooms found at delheim

We then headed into the forest to forage and headed back for a talk on mushrooms by Schalk de Beer. During the talk we were served a plate of exotic mushrooms en croute. Our talk was followed by lunch and I chose the baby spinach salad with seared king oyster mushrooms to start and the risotto with dried boletus mushrooms as my main course. I tasted all of the wines on offer and I can highly rate the Delheim Chardonnay Sur Lie 2010. I was not too impressed by the shitake mushroom cookies and will be developing a biscuit recipe for Delheim at Nora’s request this week.

nouvelle mushroom week at delheim Gnocchi With Exotic Mushrooms

nouvelle mushroom week at delheim

We left with a gift bag of Nouvelle’s exotic mushrooms, and Delheim’s merlot, both of which have been enjoyed. A big thank you to Erica for extending the invitation.

Sweet Potato Gnocchi with Exotic Mushrooms and Blue Cheese Gnocchi With Exotic Mushrooms

Sweet Potato Gnocchi with Exotic Mushrooms and Blue Cheese

For the gnocchi recipe, see here

Sweet Potato Gnocchi with Exotic Mushrooms and Blue Cheese


  • 15g butter
  • 200g exotic mushrooms, sliced
  • 100g blue cheese
  • 2 tablespoons cream
  • Salt and freshly ground black pepper for seasoning


  • while your water is coming to the boil for your gnocchi heat the butter in a frying pan
  • sauté the mushrooms until soft
  • add the blue cheese and the cream and allow the cheese to melt
  • at the same time start cooking your gnocchi
  • season and add the gnocchi and a bit of the water to loosen the sauce
  • I garnished my dish with a few raw mushrooms
 Gnocchi With Exotic Mushrooms

Click on the links for conversions and notes.

I am submitting this recipe to Presto Pasta Nights, which is being hosted this week by ME! 


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Bayede at Eikendal, Somerset West

Bayede, which means “Hail to the King” is situated on the Eikendal wine estate on the R44 between Somerset West and Stellenbosch. The wine estate is a tranquil place, with a trout fishing pond, outdoor eating, and a wine tasting room. Expect excellent service and a warm welcome from the well trained and presentable staff. As it was raining, we chose the indoor eating area, which is well appointed, with tables spread out enough so that you are not rubbing shoulders with your neighbour. Most notable is the linen on the table and the fine glass and silverware. The menu is varied and well priced and all meals have a wine pairing recommended by the chef. The wine list is from the estate and the prices are reasonable.

contact them on 021 855 5033

Bayede Bayede at Eikendal, Somerset West


JUNE 2011

Dave and I went for lunch and before we had decided on our menu choice, our waiter gave us bread with olive oil for dipping. We were told about the daily specials, and I was pleased to note that the waiters actually get to eat what they serve which means that they can give you an informed opinion. We chose to share two platters – a country platter (R72) and a cheese board (R62) and had a bottle of Eikendal Pinotage to accompany our meal (R88). My only gripe here is that I do not like wooden boards as serving platters – in fact, I do not even use a wooden board at home for chopping. The country platter could have done with a little bit of mustard but each and every component of the meal was tasty and well presented.


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Something Savoury Challenge – Presto Pasta Nights

Savoury is tops for me, as long as the sun is shining – or at least trying to. I am quite happy to snack on savoury dishes all day long – from breakfast until dinner. It is for this reason I have so many more savoury dishes to try than sweet ones. This week, I am combining my Weekly Food Challenge with Presto Pasta Nights. Please go and take a look and take part.


Chica Andaluza is a first timer has delighted my taste buds with a pear, lime and ginger preserve. Take a look here for her ensalada cateta! Cindy has cooked up a stir fry using ClemenGolds. Browniegirl Colleen has made the most amazing tarte tatin. She also used ClemenGolds!  A Dash Of Domestic is another first timer and she has an intriguing bread recipe using chocolate and zucchini.


Everydaycook was the first to randomly select the winner – well done Colleen, your apron is on its way to you! As an aside, everyone who was asked to randomly choose 1 or 2 chose 2!


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In My Kitchen – July 2011

Thank you Celia from Fig Jam and Lime Cordial for this great idea! Before I can start blogging about what is new in my kitchen each month, I am going to introduce you to the tiny space that is called my kitchen!

c2a9 my kitchen july 2011 In My Kitchen   July 2011

© my kitchen July 2011

I have made a small collection of my photo’s as my kitchen is small. In the top left is the butchers block I designed which has a cutting board and a gas burner. The bottom is used to store the gas and my blender and chopping boards. Next to that is my stove and oven. The oven and warmer drawers are used as cupboard space. The drawers next to that are FULL of all my kitchen utensils, spices … The third photo shows my entire work space which includes my Kitchen Aid!

First in the middle is my appliance collection – kettle, toaster, coffee maker and an LG light oven. Next to that is my double door fridge/freezer. I have another fridge/freezer for the jars and jars of stuff I make as well as to keep the crayfish and fish plus the ice cream! Next to that you will see where my extra’s are stored!

The first photo at the bottom is my sink and dishwasher. I have a washing machine/tumble dryer tucked away in the dining room! The last two photo’s show all my storage containers as I am a bit of a neat freak.

Of course, last but not least here is my recipe book collection:

my kitchen 006 In My Kitchen   July 2011

© my kitchen July 2011

Next month I hope to showcase what is new and exciting in my kitchen! Happy cooking everyone icon smile In My Kitchen   July 2011


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Friday's Food Quiz Number 59

My friend Pink has posted the quiz early this week, which means I can get it done before the end of Friday!

1. What is the difference between chowder and soup?

Soups can either be thin broths or thick soups, and a chowder is a thick soup

2. What are the basic ingredients of fruit curd?

I use eggs, butter and the juice of the fruit

3. What is the difference between fruit preserves and fruit conserves?

a preserve can be any formed of preserved fruit i.e. jams, marmalade, chutneys etc. A conserve is jam 

4. What are Jerusalem artichokes?

root vegetable

5. The Marula fruit is native to which country?

South Africa

6. What is hyssop?

it is a herb and happens to be one of the many ingredients in absinthe

7. What is Cape pondweed better known as?

It must be a waterblommetjie – and if I am right I now know the English term!

8. What does gratinéed means in culinary terms?

topped with cheese and bread crumbs

9. What is dombolo better known as?

I have never heard of this!

10. Why is raita served with curries?

I serve it to cool my mouth when I make my curry too hot for my palate


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