New Business Cards Hurrah!

Choc-chip Cookies in a Jar

Tomorrow at work we are doing a Secret Santa. The way that it works is that each of us has to bring a gift  and then we each get a number and then, according to number, each person chooses a gift.

If you don't like your gift, you can swap it with those that have chosen something before you. So essentially number one has to stick with what they have unless number two or above wants what they have. The last number is best off because they have the most choice. They can swap with anyone.

I love this idea, but the limit on what we could spend, to make it fair to everyone, was R50. Now there is not a great deal that you can buy for that apart from some shower gel and half a sponge - and really what are you going to do with half a sponge?


As everyone knows, Santa Clause loves cookies, and as part of my Christmas baking, I've been looking up lots and lots of biscuit recipes. But alas, I just haven't had the time to make them. Coming to the end of the year and, along with that, the end of our project, the mere fact of trying to gather all the ingredients, let alone make said cookies just seemed impossible to fit in. If only all of the ingredients were in one place....

Then one morning it dawned on me, a premix would be the perfect gift! If someone doesn't have the time or the inclination to really bake, then this is perfect for them. Show me a person who doesn't think that fresh-out-of-the-oven cookies isn't a nice thing to have in the house over the holidays!

Ha! I thought not!

The instructions are really simple and all the dry ingredients are in one place. One needs only add melted butter, a beaten egg and a teaspoon of vanilla essence.

Voila, there they are for you to put out with a glass of milk for Santa.

Even more fun: Make them with the kids!

Fresh vegetable side with mustard dressing

This is a great little side that I picked up (and adapted slightly) from Mellissa Bushby's book "The Vegetarian Kitchen"

It is delightful as a side to any meat dish, but if you want to have it for lunch and as a vegetarian main or if you haven't made any starches as a side, then I would just suggest adding a few boiled new potatoes which you then cut in half before you spoon on the dressing. I varied the veges that Ms Bushby had used and also omitted the sugar from the dressing - which personally, I don't think it needs.*

Ingredients - for two people as a side
Veges
2 large carrots - cut julienne
1 generous fistful of french green beans -top and tailed
2 courgettes - cut into circles
2-3 baby new potatoes -halved

Dressing
3-4 tbsp olive oil
2 tbsp cider vinegar
2 tsp dijon mustard (try for the grainy kind)

Bring a pot (size dependent on the number you are cooking for) of salted water to the boil.

In the meantime, mix together the dressing ingredients and add salt and black pepper to taste.

Add the potatoes to the boiled water first and then 2-3 mins later add the rest of the veges and boil until al dente (crisp) or just done.

Drain and plate

Spoon the dressing over the veges.

Serve warm, as Mellissa suggests!

If you would like a wine suggestion I suggest a well-cooled dry chenin blanc or pinot grigio.

(*I should add here that where I can I try and avoid adding sugar to anything that can do without it - but that may be because I get my fair share of the heady white powder in the form of macaron mixture. And a girl has to watch her figure - which means that this makes a great meal if you've recently been indulging!)

More Macarons!!!

Just  thought that I'd share a couple more of these beauties from the Hope Street Market with you from my MONBONNE stall :)

Spicy Butternut squash Soup with Yogurt and Coriander Raita

Spicy Butternut Soup with Coriander Raita

Last night we went to see Jersey Boys - which is a show about Frankie Valli and the Four Seasons - with all their hits being performed of course! Lots of fun and fantastic 50s costumes.

It was the last show to be performed this season at the Artscape in Cape Town and it was only after much uhm-ing and ah-ing that we finally found ourselves in the Computicket queue in Checkers to purchase tickets. We had missed getting any of the good cheaper seats but such was our commitment to see the show now that we moved up a tier (on the pricing).

When it came round to dinner on Sunday evening, we were on a bit of a budget and besides, having played tennis most of the afternoon, there was no time to get ready and then still to go for dinner before the play. As anyone who has tried to go somewhere for dinner before a movie / play / show / opera / concert, can attest, that if you do not set aside at least 2 hours at any given restaurant, even if you are planning on having the Gazpacho, everything including the bill will take far too long to arrive. There will not be any languid conversation and enjoyment of food. Instead there will be a great deal of anxious looking at watches, stilted conversation as each party thinks about how to interrupt the time-space continuum in order not to miss the first act and gnashing of teeth. After a great deal of forced politeness with the waitress as she offers dessert and coffees and loiters around the waiters station, and then only eventually brings the bill, there will be a mad rush for the door and then the theater.

After show eating is, though, also somewhat a difficult. Agnes Jekyll's "A little dinner before the play", while I dote on her advice on eating in all situations, does have a rather extensive menu planned to eat before going to the theater. A little dinner, in other words is not so little in her books. At least not by modern standards.  One doesn't want to be eating anything too heavy as it will probably be a little on the late side. Yet there is the probability that having had to wait for dinner - if you are sensible you may have sneaked in a quick piece of toast with jam - will make one reasonably hungry. Anything too rich will keep you awake so meat is best avoided.

This is where the humble butternut - that South African squash that only the last ten years has made its gloriously and radiant orange flesh known to the rest of the world - comes in.

But if I may remove one from the world of charted maps and exotic locations, or if my mentioning of the rest of the world too brief and I left you coming out of the theater with your tummy rumbling slightly, I just want to whisk you back to the Computicket queue in the supermarket.

Having dispensed with our shekels on the more expensive tickets I posed this question: "So what budget do we have for dinner?"
"Thirty rand," came the reply, at which I eyed Christopher incredulously.
"Fine," I answered, because I'm the kind of person that likes a challenge.

Now, perhaps I should explain something here. It is still the early days of our relationship. But even if they weren't early days, since I consider myself a gourmand, my pride demands that cooking exquisite meals forms part of establishing my reputation in this relationship. But every urban princess, who would like to present their current beaux with delicious delicacies, when they are not being wined and dined by said beau themselves, have to be practical where there is a budget that has to be respected.

My tour of the supermarket done, I met up with Christopher who can abide any type of shopping except food shopping, and informed him that we would be having butternut soup for dinner.

I knew the look that I would get. It was a skeptical look. Men who are almost 2 metres tall never think that soup is a meal so much as a starter. I'd also been informed of this fact when, much to his credit, Christopher had brought me soup when I was ill for about two weeks running. The conversation went something along the lines of:
HIM: You really like your soup.
ME (with enthusiasm): Yes, soup is delicious and so nutritious!
HIM (without enthusiasm): I didn't like it when my mother made soup. I ate it. But I didn't like it.

So that is how I knew what kind of enthusiasm (or the lack thereof) the dinner plans for that evening would be met. He did manage a "that's great," though. The lack of complaining was noted.

When we got home we fell to making the soup. Since we would only eat it after the show, a three or four hour time lapse did everything to enhance its flavour.

Ingredients
Soup
1 tbsp Sesame seed oil
1tsp coriander seeds
1tsp fennel seeds
1 largish french shallot
1 celery stalk with leaves
1 clove garlic
fresh ginger
1/2 red chili (optional)
600g butternut
1/4 cup port
1 tblsp white wine vinegar
1 L chicken stock
Salt and black pepper to taste

Raita
4 generous tblsp plain white yogurt
1 handful fresh coriander
1/2 lemon zest
juice

A smattering of flaxseed oil for the top of the soup

Fresh white loaf

In a heavy bottomed saucepan, heat a tablespoon of sesame oil. Add a teaspoon of coriander and fennel seeds. Allow them to fry until they pop. Reduce the heat.

Then add a finely chopped banana shallot, a clove of finely chopped garlic, a centimetre thick piece of grated ginger and a stalk and the leaves of celery (also finely chopped). If your tastes tend towards enjoying the very hot, you can add half a red chili - but the ginger will already give it a bit of sting. Saute until the onion is translucent and be careful not to burn the garlic.

Add the butternut (approx 600g) that has been peeled with the seeds removed and diced. Add a good few twists of freshly cracked sea salt and black pepper. Fry over a medium heat for about 3 or 4 minutes. Then increase the heat.

Add a quarter cup of red port and a dessert spoon of white wine vinegar and let it cook off for a minute or two. Then add a litre of chicken stock to cover the butternut. Cover and reduce to a slow heat. In the meantime, peel and core a sweet red apple. Cut into pieces and add to the pot.

Allow to simmer for 20-30 minutes. (If you have the time, allow it to sit for a couple of hours).

Zap with a blender until smooth.

Reheat.

While the soup is reheating, toss a nice, Portuguese white loaf in the oven to crisp up. Also this is a good time to make the raita. In a small bowl, spoon in four tablespoons of white yogurt. Add a decent handful of  fresh coriander that has been washed and chopped up. Add salt and pepper to taste and lastly the zest of half a lemon. Add a few drops of lemon juice if you wish and then mix.

When the soup has been reheated, dish out into bowls and add the raita on top. Serve with the freshly warmed bread.

Some nice wine suggestions would be a nicely chilled Riesling or Viognier. You could go for a creamy Chardonnay if your tastes tend towards something richer for winter. If your tastes tend towards a red, I would suggest a light Pinot Noir or a light red blend that displays the spiceyness of a Shiraz.

Macaron Pictures

I thought that I would share some macaron pics with you, dear followers, because, you know, they are also just lovely to look at! Here are some that I baked for the Hope Street Market in Cape Town and a couple of my table displays.

On Menus and SEO or Some Tasty Titbits for Online

A few days ago, I found myself sitting in yet another meeting trying to explain SEO to the editors who upload content onto their websites.

I've been through all the technicalities before, explaining how a search engine works and why SEO (search engine optimisation) is important and some of the techniques for writing for the web. 

In the end, I sent out this email which explained it in terms I best knew how: In the language of food and dining out.

SEO on the Menu or Some Tasty Titbits for Online

When you are giving your article a title for online think of its searchability like this: If you were looking at a menu in a restaurant, and you saw "gratin dauphinoise" you'd maybe give it a skip because you don't know what that is. What it really is, is potato bake.

In the same way, you have to ask yourself what is it that my readers would search for? If it doesn't come through in the title, then people and search engines are more likely to overlook the article even if the subject matter is EXACTLY the same thing.

Similarly with tags. Think of tags as a list of the ingredients that you would find listed under the menu item. So if you see potatoes, cream, milk and cheese, and that it is baked, this would tell you what you are about to order. (Ordering here is analogous to clicking and opening the article, in case you were wondering)

Lastly, what one has to remember about web, is that it is largely about catering to the nature of the web, so beyond titles and tags, one has to craft an online article to be SEO friendly or Search Engine Optimised - kinda in the same way that a restaurant owner has to make sure that they put items on the menu that his / her patrons are going to order.

This is a particularly difficult aspect of web writing to explain to people who work in print, where one has the leisure to peruse an article, the nature of web and reading on a screen means that one has to keep it short. Think of print as fine dining ; something you would do at your leisure whereas copy on the web is a little more like takeout. But what you want, in the end, is for people to get your takeout!