Category Archives: Food

Tasteful Tuesday – The Eton Mess

Right, so you and I both know that I’m bad at keeping to schedules. I can’t even complete the simple task of uploading a new Tasteful Tuesday once a frigging week. But in my defense, the big BB move has taken up so much of my time that I’ve been mega side tracked. So without further ado, here’s a Tasteful Tuesday that I had ready last week, but had no time to upload.

PS… I promise to be better in the future.

The Eton Mess is a dessert named after the British fancy pants boys school Eton College – those two cute British princes went there. It’s made from crushed meringue and cream, as well as some kind of fruit (traditionally strawberries). According to Wikipedia, a heavily reliable academic source, a popular myth is that the Eton mess was first created when a meringue dessert was accidentally crushed by a yellow labrador while traveling to a picnic at Eton College, but what could be salvaged was, and it was served as a crushed meringue with strawberries and cream.

Whether that’s true or not, I’ve included my (mom’s) meringue recipe below. It’s awesome – use it.

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Meringues:
• 225g castor sugar
• 1 egg white
• 2 tsp vinegar
• 2 Tblsp boiling water
• half tsp vanilla essence
• 1 tsp baking powder

– Turn oven up to 130ºC.
– Beat the sugar, egg white, vinegar and boiling water until stiff.
– Add baking powder & vanilla essence and beat again.
– Bake at 130ºC for half an hour.

* If you want your meringues to be tacky inside take them out the oven at this point, if you like them crispy and crumbly all the way through, turn the oven off but leave them indie for another 20 minutes or so.

– crumble into a bowl, pop in some chopped up strawberries and top it off with cream. Delisimo!

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Tasteful Tuesday – Perfectly Poached: Part three

If you hadn’t already realised – poached eggs and I, we just kind of go together. I think they’re the most versatile, healthy, delicious snack, and they’re (usually) pretty easy to make. To be honest, this week I messed up a couple of poached eggs (and it always happens in front of some one you’re keen to impress, doesn’t it?), so to be fair, I don’t blame anyone for using one of those poached egg pans, it certainly makes things much easier.

Any how… Once again, this recipe and delightful foodshoot was cooked and styled by yours truly, and was shot by my wonderfully talented friend Ricardo, who I’m going to be working with more and more in the coming months.
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I’d call this the Best Served Hott (yes, with two T’s)
(makes 2 serving)

INGREDIENTS
• 2 large eggs
• a handful of rocket
• 2 slices of whole wheat bread
• black pepper
• tabasco sauce
• parmesan cheese

DIRECTIONS
• To begin, pop your bread into a toaster and crisp it up.
• In the mean time, cook your poached eggs.
• While they’re in the water, wash your rocket (I picked mine from my garden, so it was really important to wash it) and break it into smaller pieces.
• Grate some parmesan cheese – this will go on top of your eggs.
• Place your rocket leaves on your freshly made toast..
• Take each egg out and place it on top of the leaves.
• Crumble your grated parmesan on the very top.
• Grind a bit of black pepper over your dish, and serve it with the tabasco sauce on the side.
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I really hope that you enjoyed reading my three part, poached egg obsession series as much as I enjoyed shooting and writing about it. If you missed the two previous Perfectly Poached posts, you can find them by clicking below:
The perfect breakfast
Lunchtime Liasions

Tasteful Tuesday – Perfectly Poached: Part two

Did you try my last poached eggs recipe, from the Perfectly Poached 3 part series?
Was it as delectably delicious as I promised it would be? I know…. you want it every.morning.for the rest.of.your.life.

So for this week’s post, I’m sharing something a little more lunch-worthy. I could see this dish being used as an easy, simple lunchtime menu for a couple of friends sitting outside, sharing wine and laughs. Once again, just to remind you who is responsible for this delicious looking food – my awesome friend Ricardo Lorence shot the dishes, while I cooked and styled it up.
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I’d call this the Lunchtime Liasons
(makes 2 serving)

INGREDIENTS
• 2 medium sized savoury muffins (see my recipe here)
• 2 eggs
• half a chorizo sausage
• 5 cherry tomatoes
• black pepper
• basil
• balsamic reduction

DIRECTIONS
• First cook your bacon – I like to do it under the grill and make it super crispy.
• Once it’s cooked, turn off your oven, open the door slightly, move it down a couple of racks and leave the bacon inside to keep it warm.
• Poach your eggs as explained above. (Only one in the water at a time)
• Cut your croissants in half and put them in the oven to warm and crisp up.
• While your egg is cooking break the basil leaves off of their stems.
• Once the egg is cooked to your liking, take it out and place it in bowl of cold water immediately, to prevent it from cooking any further. This helps if you’re going to immediately make another egg.
• Place the basil leaves on your croissant, place the bacon on top of them and the poached egg on top.
• Grind a bit of black pepper over your dish, place a bit of basil pesto on the plate and make a small hole in your yolk before serving.

Just try not to make this every day once you’ve tasted it, it’s practically impossible!

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Tasteful Tuesday – Perfectly Poached: Part one

If you follow me on Instagram then you’ll know all about my obsession with poached eggs. I eat them for breakfast, lunch and supper (obviously never on the same day). I love that you just use clean, simple water to cop them – none of the oil you use for fried eggs, or the extra effort that goes into scrambled egg. I’m pretty creative with the different ways that I eat poached eggs, so I thought I’d share a couple of my favourite ways. This is a 3 part series, with the next two recipes being released over the following weeks consecutively.

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To begin with, let me explain how to actually poach an egg in the first place.
1. put a small pot on the stove on high (not the highest – just high) & put just enough water in it to cover the surface.
2. In the meantime fill a kettle and put it on to boil.
3. Once the kettle has boiled, fill up your pot (It’s uses less energy to use a kettle to heat water – see, I’m pretty green!)
4. Pour about 2 dessert spoons of vinegar into your water (it helps to keep your egg together).
5. Crack your egg into a small plastic bowl.
6. Once the water is boiling, tipping the bowl as close to the water as possible, slide the egg into the water.
7. Using a spoon, try to keep the egg white together, softly ‘folding’ the egg white over the yolk.
8. At this point I like to turn the stove down slightly.
9. After about 2 minutes, use a slotted spoon to raise the egg out of the water. Poke the yolk softly, to feel how hard it is. If you like it soft, you could take it out now. If you prefer your yolk harder, leave it in for a little longer, and keep feeling it with your finger.
10. Gobble it down!
It takes a bit of practice to get it right, so keep eating poached eggs and you’ll get better every time!

I teamed up with an unbelievably talented photographer – Ricardo Lorence – he’s got some great specials running this month, so I thought I’d grab the chance to shoot my ideas with him, while I cooked & styled. He’s got a really fantastic way with light, and retouches like an absolute pro. Not to mention, he’s a dear friend that I studied with for 3 years!

Right, so without further adieu, the first dish.01_PerfectlyPoached_DishOne_0043
I’d call this the Perfect Breakfast
(makes 2 serving)

INGREDIENTS
• 2 large eggs
• bacon
• a handful of fresh basil
• 2 fresh croissants
• black pepper
• basil pesto

DIRECTIONS
• First cook your bacon – I like to do it under the grill and make it super crispy.
• Once it’s cooked, turn off your oven, open the door slightly, move it down a couple of racks and leave the bacon inside to keep it warm.
• Poach your eggs as explained above. (Only one in the water at a time)
• Cut your croissants in half and put them in the oven to warm and crisp up.
• While your egg is cooking break the basil leaves off of their stems.
• Once the egg is cooked to your liking, take it out and place it in bowl of cold water immediately, to prevent it from cooking any further. This helps if you’re going to immediately make another egg.
• Place the basil leaves on your croissant, place the bacon on top of them and the poached egg on top.
• Grind a bit of black pepper over your dish, place a bit of basil pesto on the plate and make a small hole in your yolk before serving.

Just try not to make this every day once you’ve tasted it, it’s practically impossible!

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Tasteful Tuesday – The best scones EVER

I hate recipes that are over complicated, use absurd ingredients or take too long to make.

These scones aren’t any of those things. In fact, they’re rather heavenly in every sense! Easy to make, super quick to bake and oh-so-delicious! This a recipe that I found, handwritten, in my mother’s recipe book (a treasure trove of reliable dishes) and have been using for a while now. The end result are a batch of scones that even the Queen would be proud to serve.

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The Best Scones you will ever eat

(makes about 10 scones)

INGREDIENTS
• 2 cups flour
• 1 tspn baking powder
• 1 egg
• pinch of salt
• 100ml milk
• 3 tbl spoons margerine

DIRECTIONS
• Mix the flour, baking powder and salt.
• Add marge and ‘rub in’ – crumble it between your fingers, mixing it with the dry ingredients.
• Beat egg and milk in another bowl, and gradually add to the flour mixture, mixing with a knife. (Add more milk if it’s too dry)
• throw flour onto your rolling surface, to prevent the mixture from sticking. Also cover your rolling pin in flour.
• Roll the dough out to about half an inch thick.
• Press out circles using a glass.
• Place on an oiled baking tray, brush with milk.
• Bake in the oven, for about 8 minutes on 230 degrees Celsius/446 degrees Fahrenheit
• Serve with whipped cream, jam and cheese… and tea, obviously.

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• Mix the flour, baking powder and salt.

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• Add marge and ‘rub in’ – crumble it between your fingers, mixing it with the dry ingredients.

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Sones
• Beat egg and milk in another bowl, and gradually add to the flour mixture, mixing with a knife. (Add more milk if it’s too dry)

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• throw flour onto your rolling surface, to prevent the mixture from sticking. Also cover your rolling pin in flour.

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• Roll the dough out to about half an inch thick.
• Press out circles using a glass.

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• Place on an oiled baking tray, brush with milk.
• Bake in the oven, for about 8 minutes on 230degrees Celsius/446 degrees Fahrenheit
• Serve with whipped cream, jam and cheese… and tea, obviously.

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Tasteful Tuesday – tried & tested Pintrest favourites

I don’t know about you, but when I get started on a subject on Pintrest I really, and I mean really go to town. I’ll pin loads of interior spaces, or recipes, or DIY’s at on time. And then they sit there, gathering digital dust, never to be used. There are however, a couple of the recipes that I’ve pinned, that I have ventured into the kitchen to try. I thought I’d share these, my four favourite recipes that I discovered via Pintrest. Click on their links below!Tastefultuesday_002

one  |  two
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three  |  four  |  five

Tastefultuesday_0023six  |  seven

 

Tasteful Tuesday – a trio of dips

Is there anything better than a warm Winter’s Sunday afternoon? How about a warm Winter’s Sunday afternoon with a trio of dips and toasted pitas breads? Caught your attention? Read below to see the recipes and download free printable food toppers! YAY for free stuff!setting
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Roasted Red Peppers dip
(makes 1,5 cups)

INGREDIENTS
• 2 red bell peppers
• 1,5 cup of olive oil
• 2 garlic cloves
• 200ml smooth cream cheese
• Salt & pepper to season

DIRECTIONS
• Roast the peppers in the oven, open on the rack (Generally takes about 20 minutes).
• Remove them once cooked, and place in a paper bag for 10min (This is to make their skin easy to remove).
• Remove from bag, peel, seed and quarter your peppers.
• Puree the pepper, oil, garlic and cheese.
• Season with salt and pepper.
• Allow to cool and set in the fridge for 1 hour.

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Spiced beet dip
(makes 1,5 cups)

INGREDIENTS
• 3 beets, trimmed and rinsed
• 2 cloves of garlic, minced
• 1 small red chilli, seeded and minced
• 150ml greek yogurt / smooth cream cheese
• 1,5 tablespoons of olive oil
• 1 tablespoon of maple syrup
• salt & pepper to season

DIRECTIONS
• Pre-heat oven to 108ºC / 350ºF
• Put beets in a roasting dish and add a quarter cup of water.
• Cover with tinfoil and bake for 1 hour, until tender.
• Allow to cool before touching (burnt my finger at this point).
• Peel the beets under running water to prevent your hands from staining.
• Cut into quarters and transfer to the food processor.
• Add garlic, chilli, yogurt/cream cheese and blend.
• Add oil and syrup, blending until i pureés
• Season with salt and pepper.

 

yum

hummus

I’m really lazy, and after previous attempts at making my own humus failed (think garlic breath all day) I decided that it’s safest to go with a store bought option. I absolutely love this Mediterranean Delicacies brand, which I bought from Pick ‘n Pay.

Below is a link to the free printable download of the 3 ‘YUM’ , ‘MMM…’ & ‘DELISH’ toppers that I’ve used. I kept them black and white, so that they’re easy to print from home (colour cartridges are sooooo expensive, don’t you think?) and so that they can be used with any other colour food. The PDF is an A4 page, with 35 of them squashed onto it like little sausages. Print them, cut them out, sticky tape them onto toothpicks and pop them onto your next batch up cupcakes or something. From drab to fab, I’m telling you.

All you need to do to save the PDF to your computer is click File > Save As & choose where you want to keep them, click Save, and voila – the cute toppers are yours!

DOWNLOAD printable food toppers

Food Stylin’

After creating such lovely images for the last edition of Spar Savour magazine, my friend Leigh and I were asked to do some more work for the online mag. We shot and styled two different pieces, although I can’t share them yet because the next edition of Spar Savour only goes live in 13 days time. But here are a few tit bits in the mean time.

The Dog’s Bollucks

Before I went away to Thailand, I had dinner at a fantastic restaurant called The Dog’s Bollucks with my fabulous friends Klaudia and Michane. They make the most overwhelmingly delicious burgers you’ve ever laid eyes on! I ate the dream-worthy New Yorker (which is very sneakily a lot more burny than you’d think, which I loved). Check out the photos below of their fantastic food and awesome, laid-back atmosphere. Continue reading

BreakFEAST

I’m such a breakfast girl. I simply love the fact that it can be sweet or savoury! What a choice…

So I treated myself on Sunday morning, to a smorgasbord of delights. Peanut butter toast, strawberries & castor sugar and my favourite green tea, with a dash of lemon juice. I laid them all out on my beautiful wooden board, that was a gift from my cousin Tracy’s wedding.

I sat myself down in the sunlight, and read the last few pages of Volcano Adventure, by Willard Price, my favourite adventure series from when I was younger. I’m busy re-reading the ones that I’ve got at home, but I’m still searching for a few of them. Honestly, if Hal Hunt was a real guy I would totally marry his ass… even though he’s only 17 or something.

Continue reading