2017 GOOD FOOD & WINE SHOW

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So it’s one week to go before the 2017 Good Food and Wine Show for all you Jo’burgers out there. So this year the world’s first celebrity chef and enfant terrible Marco Pierre White and South Africa’s first Michelin-starred chef Jan Hendrik van der Westhuizen will be turning up the heat as the international headliners, so please do make your way down there to check out their culinary master pieces.

Good Food and Wine Show 2017 - Joao Da Fonseca aka J'Something
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South Africa’s largest culinary event making its way to Johannesburg at the Ticketpro Dome from Friday 28 July until Sunday 30 July 2017. The latest foodie trends will be dished up and South African foodies will have the chance to interact with the line-up of exciting food personalities, including headline chef, restaurateur, and foodie Joao Da Fonseca, popularly known as J’Something, who will share his secret recipes by preparing a tasty feast for the shows. Not only will he be cooking but J’Something will take to the stage to perform his music as the leading man of popular band Mi Casa. On the Good food and Wine Show menu are Jenny Morris, Lentswe Bhengu, Sarah Graham, Neill Anthony, Lisa Raleigh,  Sherwyn Weaich, and Vanessa Marx.

For those of you who  enjoy a fine glass or a bottle of wine Lloyd Jusa  from the Saxon Hotel, Gregory Mutambe from the 12 Apostles Hotel, will be sharing their fine wine knowledge with the crowd.

The dome floor will be divided into nine specific exhibition areas for attendees to explore Market, Street Food, Gourmet, Baking, Kids, Wellness, Lifestyle, Wine, Beer, and Alcohol.

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Kitchen Adventure: Grandma’s Chicken Pie

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Comforting and warm Chicken Pie – like Grandma used to make.  This family favourite will warm up those icy toes and feed some hungry bellies.  Best served with fluffy white rice and crisp green beans.  Use the best quality chicken you can get for this recipe.

Roast-chicken-pieIngredients

2 tablespoons plain flour

Sea-salt flakes and freshly ground black pepper, to season

500g chicken thigh fillets, diced into 2cm pieces

50g butter, chopped

1 leek, white part only, sliced

100g button mushrooms, sliced

2 cloves garlic, crushed

1 teaspoon fresh, thyme sprigs

¾ cup dry white wine

½ cup pure cream

1 chicken stock cube

2 teaspoons wholegrain mustard

1 tablespoon cornflour

2 tablespoons roughly chopped flat-leaf parsley leaves

Cooking oil spray, for greasing

1 sheet frozen shortcrust pastry, partially thawed

Extra plain flour, for dusting

2 eggs, whisked

1 sheet frozen puff pastry, partially thawed

Steamed green beans, to serve

Method

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Avocado Ice-Cream

Avocados are the most amazing berries of the produce section. They are your go-to ingredient for guacamole dips at parties. They can turn a Mexican menu into an amazing feast. And they’re also turning up in everything from salads and wraps to smoothies, brownies, and now ice- cream So what, exactly, makes this pear-shaped berry (yes, that’s right!) such a super food?

Avocados offer nearly 20 vitamins and minerals in every serving, including potassium (which helps control blood pressure), lutein (which is good for your eyes), and folate (which is crucial for cell repair and during pregnancy).

Avocados are a good source of B vitamins, which help you fight off disease and infection. They also give you vitamins C and E, plus natural plant chemicals that may help prevent cancer.

Avocados are low in sugar. And they contain fibre, which helps you feel full longer. In one study, people who added a fresh avocado half to their lunch were less interested in eating during the next three hours.

I’ve decided to create a new twist on ice-cream and go all the way out to make avocado ice- cream. Yes, you heard me right, Avocado Ice Cream. You might think avocados don’t belong in ice cream, but let me reassure you, this ice cream is fantastic.

This avocado ice cream recipe is an extremely super simple and very quick to make

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Ingredients: serves 4-5

  • ½ ripened Avocado;
  • 1 tin condense milk (Sour cream or Greek yogurt can be used instead);
  • 3 Tbs lemon juice;
  • ½ litre cream; and
  • Pinch of salt.

Method:

  • Blend Avocado salt, lemon juice and Condense milk (Yogurt/Sour Cream) in a blender;
  • Whip cream until stiff;
  • Fold the cream into the Avocado mix;
  • Place in desired mold shapes; and
  • Freeze for 4 hours or overnight until desired consistency is achieved.

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Topping:

  • Melt plain dairy milk chocolate or any chocolate of your choice in a double boiler;
  • Let cool for 15 min;
  • Remove ice-cream from molds and plate;
  • Pour melted chocolate over;
  • Add crushed pistachio nuts on the top;
  • Add desiccated coconut;
  • Add crushed peppermint crisp;
  • Wafer biscuits; and 
  • Decorate with fresh berries of your choice.

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Serve , enjoy #deliciousness 

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Baked Indian Potato Chips

Potato chips is one of the most recognisable snack foods around, who can resist potato’s fried into a crisp or baked until crispy on the outside and  soft and mushy on the inside and then salted.  Potato chips are delicious and very popular in our local supermarkets.  They always satisfy the taste buds as well as hitting all the essential characteristics of a good treat.

But the forbidden fruit of the vegetable world is the most toxic processed foods. These are normally packed with loads of preservatives.

I have come up with a quick and easy way to make homemade baked potato chip, definitely the healthier option. This is probably one of the best snacks or side dishes you can have without feeling the guilt.

Ingredients:

  • 4-5 medium sized potato’s;
  • ½ tsp organic turmeric power;
  • 1 tsp coriander powder;
  • 1 tsp Garam masala;
  • 1 tblsp of chick pea flour;
  • 1 tsp red masala (ground red chillies and garlic in olive oil);
  • 1tsp green masala (ground green chillies and garlic in olive oil);
  • 3-4 cloves of garlic;
  • A sprig of rosemary;
  • Dried mixed herbs;
  • Fresh coriander for garnish;
  • 3 tblsp of olive oil; and
  • Salt and pepper to taste;

 Method:

  • Peel and cut potato in to slices, I prefer them to be slightly thick, I order to get the roast potato effect, but you can cut them in very thin slices as well;
  • Wash and keep sliced potatoes in a dish of water;
  • In another dish add your olive oil, Turmeric powder, Green & Red masala, Coriander powder, Garam masala, Chick pea flour and Mixed herbs;
  • Mix into a paste, make sure the paste is not to thick, if you find the paste getting thick add a little water and oil to make into a runny consistency;
  • Drain sliced potatoes and place in an oven proof dish;
  • Pour the mixture over the potato’s;
  • Add chopped garlic and fresh rosemary;
  • Mix the marinate with the potato’s and make that all the slices have been evenly coated;
  • Preheat oven on a 200°C
  • Place dish in oven and bake for about 30 – 45 minutes;
  • Give potato’s a turn every 10 min;
  • Potato chips should be golden brown and crispy on the outside; and
  • Take out of oven and garnish with coriander.

Serve piping hot!!!

Video link:

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Stuffed Sweet Palermo Peppers

This pepper is such a versatile vegetable that one could eat it raw as a quick snack or chopped or sliced into cubes, strips or rings to add a surprisingly sweet accent to fresh salads. You can use it in a sandwich or serve it as a stuffed pepper to accompany drinks. There are endless opportunities for experimenting – Try it for your yourself!

In dishes made with Sweet Palermo, it’s no problem if you want second helpings. In fact, it’s good for you! 

I’ve come up with great simple and quick way to prepare a delicious meal with these awesome peppers.

Ingredients: serves 4-5 

  • 4-5 red Sweet Palermo peppers;
  • 380g- 400g of Fry’s Soya Mince, you could use the dry soya mince, just soak and wash it before hand;
  • 1 chopped onion;
  • 2-3 chopped jam tomatoes;
  • 2 sprigs of spring onion finely chopped;
  • 1 cup of grated white cheese (any cheese can be used);
  • ½ tsp of  turmeric power;
  • ½ tsp of ground coriander (dhania) powder;
  • 1 tsp cumin (jeera) powder;
  •  ½ of chilli powder (red masala) add more if you require it spicy;
  • 1 cube vegetable stock (optional);
  • Few fresh curry leaves; 
  • Salt to taste;
  • 1 tsp of mixed herbs;
  • Handful of coriander leaves; and
  • Oil.

  • Heat a pot with oil;
  • Add onions and cook until translucent and slightly brown;
  •  Add your soya mince to the cooked onions;
  • Mix vegetable stock and add to pot;
  • Stir in your Turmeric; Ground coriander powder; Mixed herbs chilli powder, Cumin powder; Salt and Curry leaves;
  • Allow to cook for about 5- 10 min and then add your chopped tomatoes;
  • Make sure that the mince does not dry out; add a little water if required;

  • Once the mince becomes thick gravy remove from stove; and
  • Allow to cool for a few minutes and add your chopped spring onions.

Stuffing:

  • Wash peppers;
  • Slit the peppers length ways on the one end;
  • Make sure dont cut them in half;
  • You need an opening to add a filling;
  • Rinse and remove seeds if needed;
  • Layer the bottom of the pepper with cheese;
  • Stuff the soya mince in the pepper until full; and
  • Add the remaining cheese over the top.

Cooking:

  • Place in an oven proof dish and drizzle with olive oil;
  • Preheat oven on a 180°C;
  • Place dish in oven and bake for about 20 – 30 minutes;
  • Peppers will become soft and slightly brown; and 
  • Remove from oven add chopped coriander for garnish.

Deliciousness!!! 

#FWSAsuggests.

Enjoy!

Spice – The Indian Kitchen

 I was invited the 1st 2017 meet up of the top 10 zomato foodies in Pretoria, at Spice Indian Kitchen. Finding the place was slightly difficult but once we were there, it was just a pleasant surprise all the way.We greeted and offered welcome drinks on arrival a blend of rose water and lemonade, what a refreshing and uplifting drink. The decor made you feel as thou you were whisked away to magical Rajasthani place with their stained glass lanterns hanging from the ceiling. Indian deities surrounded this mystical place.

The table setting was no less than a setting for a royal feast. The evening started off with “curry shots” an extremely unique concept and packed full of flavour, and the 1st of two delicious starters. Three shot glasses placed in front of us. Black lentils, lamb palak, and chicken korma all accompanied by mini naan, everything in this starter were perfect spice and flavours were so well complimented. The second starter was and assorted platter, this was a sizzling fantasy, chicken kebabs, lamb sosatties and mushrooms. And another platter filled with roasted chilli chicken kebabs. A veg platter filled with paneer and roasted peppers. This was a musical melody of flavours in your mouth.

 Next the main course…3 decadent curries packed with aromatic spices and flavours. Butter chicken, Lamb Bhuna Gosht served in mini copper pots and Malai Kofta, these were all complimented by garlic and butter naan breads, as well as rice. These generous portions were so filling, “A feast fit for a king”And what’s a delicious Indian feast without some sweet Indian deserts. We were each presented with 3 different deserts- Indian Saffron rice pudding this was decadent and the flavour of the Saffron just came through so beautifully. Next we were served a chocolate samosa this was like a brownie stuffed samosa which was just amazing and lastly a deep fried ice-cream. What and amazing end to such a beautiful evening. We ended the evening with a night cap; Chai latte beautiful is the only way to describe this warm and comforting drink.

Homemade Bread Rolls 

Bread and bread rolls has been a staple diet in many homes for as long as I can imagine, and sometimes we forget how delicious and nutritious good food can actually be. But there’s nothing better than freshly baked bread or rolls straight from the oven.  It’s just heavenly when butter meets a warm freshly baked bread roll.


The comforting, inviting smell of home-baked bread rolls should be more than enough reason to try baking at home.  Homemade bread rolls can offer way more nutrients and fewer additives than your commercially manufactured bread rolls you get at your local stores.  Baking bread or bread rolls may take some time and patience, the taste and nutritional goodness of baking your own bread rolls makes it worthwhile.

What are the benefits of baking your own bread rolls:

  • You get to select the highest quality ingredients;
  • You control the quantity of each ingredients that goes in;
  • You don’t have to worry about any unknown preservatives and artificial ingredients;

I have a simple quick recipe for delicious homemade bread rolls:

Ingredients:

  • 4 cups stone ground flour (I use Eureka white bread flour);
  • 3 tblsp oil;
  • Pinch of salt;
  • Mixed herbs if you desire;
  • 1 packet instant yeast; and 
  • 3 cups water.

  • Mix dry ingredients in a bowl;
  • Add water a little at a time and mix;
  • Mix dough until it becomes a firm and not to soft;
  • Cover with cling wrap or oven tray and allow to rise for an hour or longer;

  • Once dough has risen, roll in to round balls or long rolls;
  • Place on a baking tray;
  • Allow it to rise for another 5-10 min until they double in size;

  • Pre-heat oven to 180°C; and 
  • Bake for 15-20 min until golden brown.

#Deliciousness Enjoy!!!