One designer I will be following closely.
Cheers.
Squash and Feta Penne Rigate
9 years ago
onepointzero | eye for design
Thursday, August 4, 2011
How talented is this designer? An eye for detail & keeping it natural, I love his work. Have a look at JP Beukes website here onepointzero
One designer I will be following closely.
Cheers.
One designer I will be following closely.
Cheers.
Things that make me Smile | Wishfull thoughts
Steak & Roast Potatoes
Craving Steak & Chips the whole day yesterday I decided to follow those cravings and not upset the food gods. I bought two giant pieces of Woolworths steak (now on special), made some roast potatoes, sweet butternut & creamed spinach. Easy dinner & for the first time in years the steak came out perfect! Soft, tender, melts in your mouth... almost like "spook asem", I found a secret:
Make sure the steak/fillet is room temperature. Lightly spice both sides with your barbeque spice (I just used Cerebos Braai salt) & leave for 20 minutes.
In the meantime cut your potatoes into wedges, sprinkle with olive oil, chopped garlic and fresh rosemary. Start baking them in the oven (uncovered).
After 20 minutes flash fry the steak in a little olive oil & set aside in a baking tray, rest for another 5 minutes. Lightly spice the steak again & set next to the potatoes. Bake until desired. I like my steak medium rare, so baked it for 10 minutes and grilled it for the last 5 minutes. Keep in mind these steaks were about 2cm in width.
Delicious comfort food for a freezing winter's evening.
Make sure the steak/fillet is room temperature. Lightly spice both sides with your barbeque spice (I just used Cerebos Braai salt) & leave for 20 minutes.
In the meantime cut your potatoes into wedges, sprinkle with olive oil, chopped garlic and fresh rosemary. Start baking them in the oven (uncovered).
After 20 minutes flash fry the steak in a little olive oil & set aside in a baking tray, rest for another 5 minutes. Lightly spice the steak again & set next to the potatoes. Bake until desired. I like my steak medium rare, so baked it for 10 minutes and grilled it for the last 5 minutes. Keep in mind these steaks were about 2cm in width.
Multi Tasking
Leaine's Kitchen
I adore Leaine from Leaine's Kitchen. Her passion & love for cooking radiates from these pages.
She has enlightened us with her culinary skills showing us that healthy isn't always the bland option. She brings recipes to life! Now living in Cape Town her passion has flared even more, just look at this decadent dessert
Lemon and honey fridge cheesecake
mmmmm, I can already taste it.
Your amazing Leaine
She has enlightened us with her culinary skills showing us that healthy isn't always the bland option. She brings recipes to life! Now living in Cape Town her passion has flared even more, just look at this decadent dessert
Lemon and honey fridge cheesecake
Your amazing Leaine
Drizzle & Dip
On my search to add a nice twist to Steak & Chips tonight I stumbled upon this amazing talented lady Samantha Linsell who specializes in food styling (my dream job in case you have forgotten).
Have a look at her beautiful food shots and delicious recipes to boot: Drizzle and Dip
Have a look at her beautiful food shots and delicious recipes to boot: Drizzle and Dip
Steak & Chips Monday
I have been dreaming about steak & chips and I think today is the day. Hubby is sick in bed & what better cure than a real man's meal...
The perfect picnic
I ♥ food trucks!
Something that's not really a niche in South Africa. I think when we see a food truck next to the road we associate it with dirty, cheap, gritty, oily food that you will only buy if you are forced to 2 O'clock in the morning in desperation and drunk confusion.
Now I hope that we can all look at this in new admiration. I would love to open a little boutique designer food truck, what do you think? If it's classy, clean and serves amazing food, why not!
Now I hope that we can all look at this in new admiration. I would love to open a little boutique designer food truck, what do you think? If it's classy, clean and serves amazing food, why not!
Happy 4th of July!
Monday, July 4, 2011
What better way then to celebrate with some tasty treats from What Katie Ate | Apple, Ginger & Cranberry Vodka Cocktail and Home made Burgers
Yum!
Yum!
Fab finds
Thursday, June 9, 2011
Oh my. What a great site: My black book
I can spend hours going through all her finds. A real day to day inspiration.
Enjoy!
I can spend hours going through all her finds. A real day to day inspiration.
Enjoy!
ile de pain
Friday, May 20, 2011
I apologize, it's been so long since my last entry, but I have been obsessed with baking bread! Yes, you heard right! BREAD ... and not just any bread. I have been practicing how to perfect the art of French Artisan bread.
We went on an amazing 4 x 4 trip awhile ago & stopping over in Knysna for a few day's we stumbled upon this beauty: ile de pain
What an amazing bakery-cafe. Liezie Mulder & Markus Farbinger have created, together, the unique culinary landscape that is ile de pain ("Island of Bread"). Their shared vision culminated in the opening of the bakery-cafe in Knysna, with it's wood-fired oven, in the Farbinger family tradition dating back to the 1700's.
We totally fell in love with this delectable little cafe & after tasting their lip-smacking fresh bread I just had to purchase a cd teaching you the art of making the real mccoy. French Artisan bread.
An estimated 5 hour process & I can't start explaining how much I love it. I think it's very therapeutic & the end process is so satisfying that I just want to start from scratch again. Instant gratification.
I will have to take some pictures on the next round, the bread disappears way to quickly, no time for a snap shot ... I blame Hubby ;-)
I have a new found love for bread ... and BUTTER! Who can resist a slice of hot fresh bread with a smeer of butter melting into it... YUM!
We went on an amazing 4 x 4 trip awhile ago & stopping over in Knysna for a few day's we stumbled upon this beauty: ile de pain
What an amazing bakery-cafe. Liezie Mulder & Markus Farbinger have created, together, the unique culinary landscape that is ile de pain ("Island of Bread"). Their shared vision culminated in the opening of the bakery-cafe in Knysna, with it's wood-fired oven, in the Farbinger family tradition dating back to the 1700's.
We totally fell in love with this delectable little cafe & after tasting their lip-smacking fresh bread I just had to purchase a cd teaching you the art of making the real mccoy. French Artisan bread.
An estimated 5 hour process & I can't start explaining how much I love it. I think it's very therapeutic & the end process is so satisfying that I just want to start from scratch again. Instant gratification.
I will have to take some pictures on the next round, the bread disappears way to quickly, no time for a snap shot ... I blame Hubby ;-)
I have a new found love for bread ... and BUTTER! Who can resist a slice of hot fresh bread with a smeer of butter melting into it... YUM!
Rainy Weather = Comfort food = Pasta Bake
Saturday, April 16, 2011
It's rainy and cold outside and whenever the season's change my appetite increase. I believe that I might have been a bear in my previous life and hibernation mode kicks in every winter.
Last night we went over to Football Engineer's house for some guru assistance in compiling a killer music compilation for my office. After work I went home to whip up dinner so long, so it's easy to take to his house and we don't have to spend too much time in the kitchen and focus more on music, drinking wine & indulging in some play station games.
Ingredients:
3 cloves of garlic finely chopped
1 onion finely chopped
fresh basil chopped
3 can's of whole Italian tomato
5ml of tomato paste
3 Zuchini's sliced
4 pieces of skinless chicken breasts
30g butter
2 chilli's chopped (optional)
1 pack of preferred pasta
Grated Parmesan Cheese
Boil pasta in boiling water until Al Dente, drain & put aside.
Fry garlic, onion and zucchini in butter until brown, slice chicken breast into strips and fry in remainder of butter on a high heat to seal and brown. Turn down heat and add your garlic, onion & zucchini mix, 3 tins of Italian tomato & 5ml of tomato paste. Stir, turn down heat & simmer for 20 to 30 minutes till reduced. Add fresh chopped basil at the end, stir well.
Mix your pasta and sauce together and scoop into oven dish. Top with grated Parmesan cheese (now this last step I only did at Football Engineers home) & grill in oven till cheese is crispy and brown. Serve with a BIG glass of red wine.
Football Engineer opened a gorgeous bottle of Rustenberg Syrah 2008. Beautiful marriage between this rich pasta dish and the smooth oak, old wooden barrel Shiraz.
A must try.
Cheers Y'all!
Last night we went over to Football Engineer's house for some guru assistance in compiling a killer music compilation for my office. After work I went home to whip up dinner so long, so it's easy to take to his house and we don't have to spend too much time in the kitchen and focus more on music, drinking wine & indulging in some play station games.
Ingredients:
3 cloves of garlic finely chopped
1 onion finely chopped
fresh basil chopped
3 can's of whole Italian tomato
5ml of tomato paste
3 Zuchini's sliced
4 pieces of skinless chicken breasts
30g butter
2 chilli's chopped (optional)
1 pack of preferred pasta
Grated Parmesan Cheese
Boil pasta in boiling water until Al Dente, drain & put aside.
Fry garlic, onion and zucchini in butter until brown, slice chicken breast into strips and fry in remainder of butter on a high heat to seal and brown. Turn down heat and add your garlic, onion & zucchini mix, 3 tins of Italian tomato & 5ml of tomato paste. Stir, turn down heat & simmer for 20 to 30 minutes till reduced. Add fresh chopped basil at the end, stir well.
Mix your pasta and sauce together and scoop into oven dish. Top with grated Parmesan cheese (now this last step I only did at Football Engineers home) & grill in oven till cheese is crispy and brown. Serve with a BIG glass of red wine.
Football Engineer opened a gorgeous bottle of Rustenberg Syrah 2008. Beautiful marriage between this rich pasta dish and the smooth oak, old wooden barrel Shiraz.
A must try.
Cheers Y'all!
Plump!
Monday, April 11, 2011
Wine for thought:
Plump
A plump wine has low acidity but tastes full and rich due to lots of fruit flavors and glycerol. A plump wine is often delicious, though it may not age well due to its low acidity. When there's too little acidity, the wine is criticized for being flabby: as equally unattractive in wine as it is on thighs and underarms.
via Natalie Maclean
Well, interesting lesson for the day, but if you ask me I will rather just be oblivious to the last sentence ;-) mmm, what to make for dinner?!
Plump
A plump wine has low acidity but tastes full and rich due to lots of fruit flavors and glycerol. A plump wine is often delicious, though it may not age well due to its low acidity. When there's too little acidity, the wine is criticized for being flabby: as equally unattractive in wine as it is on thighs and underarms.
via Natalie Maclean
Well, interesting lesson for the day, but if you ask me I will rather just be oblivious to the last sentence ;-) mmm, what to make for dinner?!
My passion!
Tasty Tuna Pie
What a delicous dish! Quick, Easy & perfect for a chilly rainy day.
Ingredients:
1 x Tin Tuna in brine (drained)
30 ml Butter
1 x Onion
4 slices of bread (crust removed)
2 large eggs
5 ml baking powder
250ml Milk
Fresh Basil finely chopped
Fresh Chili finely chopped
300 ml Grated Cheddar Cheese
Salt & Pepper to taste
Grate the onion, add butter & fry it in a saucepan. Break bread into small pieces and add to the onion, keep frying until the onion becomes golden brown. Add mixture, but keep a 1/4 of the cheese and baking powder aside. Mix all ingredients together and allow to simmer for 5 minutes over a low heat. Add the baking powder, stir, take of heat & scoop mixture into a greased dish. Top the pie with the remainder of cheese. Bake in oven for 15 minutes & then grill until golden brown, serve with crispy green salad. Enjoy!
Ingredients:
1 x Tin Tuna in brine (drained)
30 ml Butter
1 x Onion
4 slices of bread (crust removed)
2 large eggs
5 ml baking powder
250ml Milk
Fresh Basil finely chopped
Fresh Chili finely chopped
300 ml Grated Cheddar Cheese
Salt & Pepper to taste
Grate the onion, add butter & fry it in a saucepan. Break bread into small pieces and add to the onion, keep frying until the onion becomes golden brown. Add mixture, but keep a 1/4 of the cheese and baking powder aside. Mix all ingredients together and allow to simmer for 5 minutes over a low heat. Add the baking powder, stir, take of heat & scoop mixture into a greased dish. Top the pie with the remainder of cheese. Bake in oven for 15 minutes & then grill until golden brown, serve with crispy green salad. Enjoy!
Culinary Getaways
Thursday, March 17, 2011
mmm - My dream Job: Culinary Getaways
Take a journey through Tuscany, Paris, Provence and Napa Valley ... easing through each town exploring their delicious dishes and wine... what more can I ask for?!
Take a journey through Tuscany, Paris, Provence and Napa Valley ... easing through each town exploring their delicious dishes and wine... what more can I ask for?!
Happy St. Patrick’s Day all you Leprechauns!
Another great excuse to go for a drink with my Irish friends and celebrate green little men. Are you planning anything for St. Patrick's Day?
Drinking and eating goes hand in hand on this lovely day and What Katie Ate had the best mouthwatering ideas for my tummy:
Drinking and eating goes hand in hand on this lovely day and What Katie Ate had the best mouthwatering ideas for my tummy:
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