Oryx Desert Salt

I only believe in telling you about a product if it is one I use myself! I was so impressed with this product when I tasted it at The Good Food and Wine Show that I have added it to the list of items I sell. Here is some more information about the salt.

oryx

oryx

There are 7 Good reasons to use ORYX desert SALT:

100% pure

It is absolutely pure, naturally crystal white salt as it has been traded ounce for ounce for gold from 8000 years ago.

Unprocessed / no additives

Exactly as nature intended – we have not added iodine, anti-clumping agents or preservatives neither processed, washed nor refined ORYX desert SALT.

Vital minerals/trace elements

From its rich underground source ORYX desert SALT has a relatively high mineral/trace elements content. These are in the right proportion for your body to utilise and absorb for optimal functioning, vitality and health of the body.

Sustainably harvested

Three underground streams converge in an ancient underground lake, from which the brine is pumped up, laid on the pan in the hot African sun, under the stars and moon till sun-dried. The salt is then harvested and packed into bags. This process is not depleting the natural source and is continually renewable and sustainable.

280 million years old

The Dwyka rock formations over which the streams flow and from where the Sodium Chloride (NaCl) & the minerals/trace elements leach, were geo-scientifically tested and found to be between 250-300 million years old.

Pollution free

The ancient underground lake is situated in the Kalahari desert basin of 2.5 million km2 in a region that has never been inhabited or used for industry and is therefore as pollution free as one can get.

DELICIOUS!

ORYX desert SALT has a unique and exceptional taste, which doesn’t change only enhances and enriches the flavour of your food.

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

Regional and Seasonal Challenge To Make A Preserve And A Give Away

I did not set one challenge for the month of August! The month started with me spending 8 days in JNB where I did not do much cooking, and it ended with a busy weekend last weekend when Cindy was here for a visit. But, spring has sprung somewhere in the Southern Hemisphere or so I am told. Winter however has set herself to not going anywhere in the Western Cape. It is raining, it is cold, and the last thing on my mind are skirts, sun and the beach. This week’s challenge is to use a seasonal ingredient in a preserve:

something to keep for a rainy day!

Please remember to link back to my blog if you are going to participate in this challenge and to leave me a comment here to tell me you have done so.

There is no specific ingredient in order for people all around the world to take part. This challenge will last for the month, and everyone who participates stands in line in winning a copy of LOVE AND FOOD, the market cookbook.

Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

Recipe For Red Wine Jus

I am truly blessed with the life I live. Every morning Dave wakes me up with coffee and I get to laze in bed, drinking my coffee and reading my book until it is time for me to get up and get ready for work. We then head to the office and another cup of coffee is placed in front of me. I can blog for close to an hour before my work day begins, and as soon as it is done, my time is my own. With this time I can take the dogs for a walk, go to the beach, do my shopping and train at gym. I find I work best in the afternoons at home where I am not disturbed by the phone and so I set aside an hour each day from when the maid leaves to pay close attention to what I need to do. After that I head to my kitchen to start on supper. Dave and I usually do the end of the cooking together, but some meals need more than the short amount of time we can spend together in the kitchen. Ostrich fillets is one of these meals. Even though ostrich is a bird, it needs to be treated like game (venison).

"Ostrich Fillets With A Red Wine Jus"

Ostrich Fillets With A Red Wine Jus

Ostrich Fillets With A Red Wine Jus
 
Ingredients
  • 250mls red wine
  • 1 garlic clove, chopped
  • 10 juniper berries, lightly crushed
  • 300g ostrich fillets
  • salt for the griddle pan and for seasoning
  • 15g butter
Method
  1. make a marinade with the wine, garlic and juniper berries
  2. marinade the ostrich fillets for an hour
  3. preheat the oven to 160° Celsius
  4. put salt on the bottom of the griddle pan
  5. remove the fillets from the marinade, pat dry and season with salt
  6. sear for 1 minute on each side in the griddle pan
  7. cook in the oven for 6 minutes
  8. while you are doing this, reduce the marinade by half
  9. remove from the heat and whisk in the butter
  10. pass the jus through a sieve before serving
  11. remember to leave the meat to rest

Click on the links for conversions and notes.

Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

In My Kitchen – September 2011

I have to give a big thank you to Celia who blogs over at Fig Jam and Lime Cordial, for initiating this. This is a great way to record what is new in my kitchen, and for me to get a peek at other blogger’s kitchens.

I went to Johannesburg at the beginning of the month, and Cindy gave me a few mystery ingredients! We will be sharing these with you soon:

© mystery ingredients

© mystery ingredients

Cindy also kindly gave me a bag of something that tastes like I think a volcano would taste like. I am not sure how to make good use of this ingredient!

© black salt

© black salt

My mom came back from Cannes with a lovely apron for me, and this amazing mustard for Dave.

© gifts from cannes

© gifts from cannes

I went shopping with a friend of mine at Melrose Arch – it is wonderful to shop there on a Saturday as there are no crowds, a lovely market and a good selection of shops and restaurants. I got myself this tiny measuring tool – to match the 2 cup one I have:

© tablespoon measure

© tablespoon measure

I decided that I needed more light in my kitchen. This came about as we actually live in our garage and so the house we are building has blocked out all the natural light in the current kitchen. It has also taken away my sea view!

© light fitting

© light fitting

Dave and I had a dinner party and we decided to serve individual meals. Sue kindly gave me two red Le Creuset mini cocottes as a gift, and I got two black ones to match them.

© mini cocottes

© mini cocottes

We had the kitchen painted and so I wrote this message on my heart black board that I got last month. This message matches one of my widgets! I have changed it now to read it is the company, not the ingredients that make the meal.

© heart

© heart

In March when I went to stay at Cindy, these lovely pictures were in my bedroom. They are a great background for my photo’s and now have a permanent home above the kitchen door.

© gifts from Cindy

© gifts from Cindy

For being such a loyal customer, Le Creuset gifted me this lovely rub – we used it the other night, and one teaspoon goes a long way!

© nomu spanish rub

© nomu spanish rub

I bought myself a new cook book. I ordered it in June and it finally arrived this month. It is sitting next to my bed for me to start paging through.

© alice waters

© alice waters

Dave made a handle for my butcher’s block to hold my frying pans, as they were getting scratched in the cupboard.

© butcher's block

© butcher’s block

and last but not least – and this is not part of my kitchen but I have to share it – my new blackwood dining room table with the new place mats.

© dining room table

© dining room table

Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

Recipe For Herbed Danish Feta Pasta

I like to spend my afternoons at home, catching up on work that needs my concentration, doing what needs to be done in the kitchen and watching the TV shows on the PVR that Dave does not watch. If the weather is good I like to go for a walk on the beach. In the middle of winter we had a day when it was 25°C and I took the dogs with me. Little did I know it would lead to a disastrous week for Dave. I left the Wednesday after the walk for a business trip and the same day Molly went walk about. By the time the following Monday came around, both Patch and Molly were taking themselves off for a walk. On the Monday night, Molly got out and she was not found until lunch time on Tuesday. I was beside myself with worry. Patch went looking for her and got found at the pub being fed biltong. On Tuesday Patch got out again and was found on the beachfront and so the two of them had a sleepover at a friend’s apartment as Dave had flown up to JNB to see his Mum. Dave has dog proofed every place he can see and I am hoping that the running away will stop, as I really want to be able to walk with them in the afternoons. I want to be able to have easy dinners, like this one, after a beach walk. I don’t want to lock them in the house and have crazy dogs each night and I want to go out sometimes without them and without worrying about a phone call.

"Herbed Danish Feta Pasta"

Herbed Danish Feta Pasta

Herbed Danish Feta Pasta
 
Ingredients
  • 15mls olive oil
  • 1 clove garlic, thinly sliced
  • 1 chilli, cut in half
  • 4 roma tomatoes, cut into chunks
  • 125g marinated feta
  • 5mls dried mixed herbs
Method
  1. while your pasta is cooking heat the olive oil in a large frying pan
  2. on a gentle heat sauté the garlic
  3. add the chilli and the tomatoes and cook for 2 minutes
  4. remove the chilli
  5. add the feta and the herbs
  6. toss the pasta through the sauce before serving
  7. you may need to add some pasta water to loosen the sauce

For conversions click here

I submitted this recipe to Presto Pasta Nights, host Ruth, the founder of Presto Pasta Nights who blogs at Once Upon A Feast but it did not make the round up, so I am re-submitting to Juli who blogs over at Pictures of all my Princesses

Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

Recipe For Marinated Feta Cheese

There was a debate a while ago between journalists and food bloggers as to whom deserves the ‘airspace’ more! Personally, I find it childish and pathetic and wonder why there cannot be space for all of us in the world. In fact, I know some journalists who blog, and some bloggers who contribute to magazines. Then, the next point is made by a food blogger who thinks there is no space for those of us that blog for the love of blogging. She thinks there is some ulterior motivation for people who blog. Frankly my dear, I don’t give a crumb (with thanks to Gone with the Wind). I blog because I love to share my recipes with anyone who wants to read them. I type a story at the start, because I like to share my feelings and thoughts and observations. This is my space to say what I want to about everything and anything. I want to be able to eat at a restaurant and say honestly what I liked and disliked about the place and the food and the service. I want to offer an opinion about a product without someone accusing me of being paid to say the words. I will tell you when I get a freebie, and know this, I have turned down a few offers! I feel that if you blog with honesty and integrity the world is your oyster and I hope that each one of us finds a string of pearls. For the rest of you, who think you are above us because you are famous, or published (oh, I forgot, so am I) or have done some amazing things in the food world, please go and marinade in your own juices!

"Marinated Feta Cheese"

Marinated Feta Cheese

Marinated Feta Cheese
 
Ingredients
  • 250g feta cheese, drained and cut into chunks
  • 1 small bunch thyme, leaves stripped
  • zest of 1 lemon
  • 4 teaspoons capers, drained
  • 1 teaspoon peppercorns, lightly crushed
  • 1 shallot, thinly sliced
  • 400mls olive oil
Method
  1. put the feta, thyme, zest, capers and peppercorns into a bowl and mix gently
  2. spoon the mixture and the shallots into sterilized glass jars
  3. top with olive oil and make sure the feta sits below the oil
  4. leave to marinade in a cool dark place for 2 weeks before using
  5. you can keep this for 6 months, so don’t forget to date the jars!
  6. to serve remove from the oil and leave to stand at room temperature for an hour
Cooks Notes
adapted from PRESERVE page 100

For conversions click here

Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

Taste of Johannesburg

This, in my opinion is an event worth going to!  I have been twice to the event in Cape Town and when I could not make it this year to the event I gave away tickets.

"Taste of Johannesburg"

Taste of Johannesburg

Disclaimer: please note that I have not been paid to publish this post

Tandy

OFFICIAL PRESS RELEASE

Take a mouth-watering, lip-smacking, delectable, tantalising and unequivocally delicious culinary adventure …Celebrate five years of Pick n Pay Taste of Joburg in association with Orbit Sugarfree Chewing Gum this spring.

Taking place from the 15th – 18th September at the Montecasino Outdoor Event Area, the Taste Festival will take visitors on a flavour voyage of discovery with taste sensations from around the world. From French cuisine to Spanish, Afro-Asian to African and Italian to Indian, guests of the festival are sure to sample some of the best cooking that the City of Gold has to offer.

Showcasing fourteen of Joburg’s top restaurants and chefs, namely Marthinus Ferreira and dw eleven -13, executive chef Nancy Kinchela of The Saxon, executive chef Andrew Atkinson of Piccolo Mondo at The Michelangelo Hotel, executive chef Nicky Gibbs of La Belle Terrasse at The Westcliff, chef/patron Zane Beer of Oliva Bar & Kitchen, chef/patron Coco Reinarhz of Sel et Poivre & Le Petit Sel, Jafta Hatshejame of Jazz Maniacs’ Restaurant at The Soweto Hotel, Allistaire Lawrence of roots @Forum Homini, Bellagio Restaurant with chef/ patron Louise Castle, Thava Indian Restaurant with patron/chef Mathew Abraham and Philippe Frydman, Claudio Uccella and Pino Bonzella of The Mastrantonio Group, Philippe Wagenfuhrer of The Gray Restaurant, executive chefs Simon Davey, Lawrence Catherine, Gregory Gautier and Philip Turnbull of La Bonne Table presented by Lonrho Hotels and the Vivace Restaurant at the Radisson Blu Hotel, Sandton with executive chef Vonique Van Zyl. Taste brings these chefs together to serve the fabulous, trend-setting signature dishes that have made them so popular with foodies and critics alike. This impressive list of participating restaurants and their world-class chefs will guarantee that there will be something sensational for every palate.

Taste of Joburg offers an amazing array of entertainment features to ensure that festival visitors participate in every aspect of this ultimate gourmet eating and drinking experience. Back by popular demand, the Pick n Pay Fresh Living Chef’s Theatre will again host Johannesburg’s top chefs in fun and informative cooking demonstrations, culinary challenges, entertaining tutorials. A new addition to this year’s show is the Pick n Pay Wine and Canapé Experience, an interactive, hands-on area where guests will create three simple, stylish and utterly delicious canapés while an expert pairs each canapé with a wine to compliment the flavours. More foodie features include Flavours of Africa by Lonrho Hotels, The Radisson Blu Sandton Experience, The Saxon Experience and The Gray. Don’t miss the DStv Cookoff in the Pick n Pay Fresh Living Chef’s Theatre on Saturday 17th September.

Be sure to check out the Fine Brandy by Design by Distell, World of Wine, Jagermeister, Nederburg and San Pellegrino/Acqua Panna features, all of which will showcase the drinks that complete a meal – it’s not just about quenching those “thirst buds”, but also giving visitors the opportunity to mix and match flavours to get the best of every bite.

Celebrate Johannesburg’s local food heroes at The Small Producers Market where you will find delicious hand-made cheeses, pestos, homemade jams and sweets, as well as exotic ingredients and herbs to inspire home-chefs to create their own culinary masterpieces. Visit the Forest Fairies for sweets and handmade nougat, Dolce for Italian chocolate, or pick up a cupcake from Chlo lo!

Visitors are invited to take a walk through the Taste & Buy Experience and discover a mouth-watering array of gourmet food suppliers and try delicious wines as well as speciality food and ingredients to take home such as Romesco Olives, Braeside Meat Market, Sally Williams and Scheckter’s Organic Energy.

For those visitors who crave a more exclusive experience, there is the Taste Club House presented by DStv, aprivate lounge that serves as your base for the show. The ticket price comes with fast-track entry to the show, a complimentary premium bar facility, a free tasting glass, R200’s worth of Festival Crowns (the official Festival currency) and a fabulous Taste of Joburg gift.

For our smaller visitors, the Pick n Pay Taste of Joburg in association with Orbit Chewing Gum has created a KidzZone hosted by Little Cooks on Saturday 17th and Sunday 18th September. Fun activities for all ages are the order of the day which should keep the kids entertained while Mom and Dad enjoy the delectable delights the festival has to offer.

In addition to all of this, Taste 2011 is serving up a dose of Green Awareness, along with naming sponsors Pick n Pay and Orbit Sugar Free Chewing Gum, who both place great priority on environmental issues and actively promote and enforce sustainability in their core activities. The Pick n Pay Taste of Joburg in association with Orbit Sugarfree Chewing Gum has also partnered with green companies such as Interwaste and Green Home in order to ensure a more sustainable event.

Top of Page

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

Roast Vegetables

I do not often get sick, but when I do, I do it properly. Each year from 2001 to 2009 we went away over the June 16 long weekend. Each year as we got in the car I needed a box of tissues and ended up trying to scramble to get something to take the sore throat away. In 2009 I got bronchitis and the antibiotics and cortisone must have had a long term effect and I had not been sick for 2 years, until July when we went away! I had a sore throat which went away and I went to gym, and came back with a faucet where my nose used to be. When I feel like this, my taste buds do not co-operate and I crave easy, simple, hearty food. These roast vegetables fit the bill. They are full of goodness and vitamins and the only thing required to make them perfect is a little bit of patience.

© roast vegetables

© roast vegetables

ROAST VEGETABLES

ingredients:

1 butternut, peeled and chopped and seeds removed

1 potato, chopped

1 sweet potato, chopped

1 onion, peeled and quartered

1 garlic bulb, halved

2 tablespoons sweet basil olive oil and tomato balsamic reduction splash

olive oil for drizzling

2 sprigs rosemary

3 baby gem squash, halved

10 whole mushrooms

salt and freshly ground black pepper for seasoning

15g butter

method:

preheat the oven to 180° Celsius

place the butternut, potato, sweet potato, onion and garlic into a roasting pan

pour over the splash and mix in

drizzle with the olive oil

add the rosemary and cook for 30 minutes

take out of the oven, remove the rosemary and add the gems and mushrooms

break the butter up and dot around the pan

drizzle with some more olive oil

cook for a further 30 minutes

cook’s notes: remember to cut your veggies into even sizes

Printable Version

Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

Recipe For Slow Cooked Beef Short Ribs

Sometimes I write blog posts that are interesting and informative, and other times, my blog posts are introspective and cathartic.  A blog, even if it is aimed at feeding, can do more than just feed the tum, it can feed the soul. I love to inspire people with my cooking, but I also like to inspire people to be the best they can be. I make a choice each day to try and bring something positive to the world. Hopefully my little effort will have a ripple effect. Last night we spoke about changing holiday plans to be at a wedding in Germany. We would be the South African ‘family’ there. And, it would be an honour to share my friend’s special day with her, as her mom was such an important part of my wedding day. It is about reaping what you sow, and paying forward and all the good things that make life pleasant and worth living. Friendships like good wine get better with time. Nurturing friendships can be rewarding for the long haul. Being patient and allowing food to cook slowly, has the same affect – great reward. These beef short ribs are perfect for slow cooking!

"Slow Cooked Beef Short Ribs"

Slow Cooked Beef Short Ribs

Slow Cooked Beef Short Ribs
 
Ingredients
  • 15mls flour
  • salt and freshly ground black pepper to season
  • 250g beef short ribs
  • 15mls olive oil
  • 125mls white wine
  • 15mls tomato paste
  • 1 tin whole cherry tomatoes
  • 5mls garam masala
Method
  1. season the flour and coat the non fat sides of the ribs
  2. heat the oil in a large pot – I use my tagine
  3. render the fat down and then brown the ribs
  4. remove from the pot and deglaze with the wine
  5. reduce the wine by half and add the tomato paste
  6. add back the ribs and the juices
  7. add the tomatoes and sprinkle over the masala
  8. add half a cup of water
  9. cover and simmer for 2 hours
  10. remove the lid for 10 minutes to allow the sauce to thicken

For conversions click here

Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

Apple Cider Mackerel with Horseradish Mash

Of all the things I have lost, I miss my mind the most! This seems such an apt saying for me right now. I have lost my memory. I certainly hope that where ever it is vacationing, it is having a good time! Also, I need it back. I think I am being challenged right now as I am so tired. I am just not sleeping well. I woke up ten days ago with a sore throat and since then my sleep has been fitful. It has finally caught up with me, and right now, I could put my head on the desk and catch a quick snooze. Instead, I will have to conquer the day and my tiredness as we have house guests for 2 days. This quick meal should be perfect for entertaining!

PS, I wrote this post a month ago! The house guests came and we had an amazing time with them. They shared the good news of their engagement and hopefully we will go overseas for their wedding! Congratulations to the both of you – may your lives be filled with love always :)

"apple cider mackerel with horseradish mash"

© apple cider mackerel with horseradish mash

Apple Cider Mackerel with Horseradish Mash
 
Ingredients
  • 2 mackerel fillets
  • Salt and freshly ground black pepper for seasoning
  • 1 shallot, thinly sliced
  • 1 apple, thinly sliced
  • 340mls apple cider
  • 3 tablespoons cider vinegar
  • chopped chives for garnish
Method
  1. season the mackerel
  2. place the shallots, apple, apple cider and vinegar into a pan and bring to the boil
  3. add the mackerel and boil for 5 minutes
  4. remove the mackerel and the apples and reduce the cooking liquid
  5. pour over the mackerel and season with black pepper
  6. garnish with the chives
  7. serve with horseradish mash

 

For conversions click here

Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)