Save it for a rainy day

Time to kill, Challenge your skills

Magic Mushrooms (the other kind)


Twitter is abuzz with gentle ‘batten down the hatches’ reminders, as a vile cold front makes its way into Cape Town and surrounds… I’ve decided to heed my fellow social-gopher cries and stock up for the week in an attempt at self-preservation. I am one of those people who simply cannot shop to a list, and instead peruse the aisles (sometimes aimlessly) eyeing each and every product, thinking which ingredient goes with what. The negative to this, is I land up with a total mash up of mis-matched ingredients; the positive – is that I force myself to use them somehow in recipes that have a wonderfully nondescript base, and I can play around with adding different flavour combinations. A great example of this is Risotto.

Go to the full recipe…

Hollandaise Sauce


Hollandaise sauce has always been something synonymous with restaurant eating and cook-shows – we tend to view it with some trepidation, but really it isn’t much fuss. The only prerequisite in making it in the comfort of your own home is that you need to own (beg, borrow or steal) a blender. I’m yet to add one of these nifty’s to my collection – but I do have my ever trusty – best-buy-of-culinary-existence – the mighty, food processor. I will sing its’ praises more in another post, but for now let’s focus on the Hollandaise.

I’ve relied upon the original domestic goddess in the kitchen – Delia Smith, whom I learned most of my practical cooking skills from. This recipe comes from her ‘Delia’s How to Cook – part one’ book, that I bought about 8 years ago from a second hand bookstore on the streets of NYC. For me, Hollandaise sauce is best served poured like lava atop a heap of smoked salmon (or smoked trout), two perfectly poached eggs and a toasted traditional English muffin. TOO delicious!

Go to the full recipe…

Raspberry & Fig Semolina Tart


I am not a baker. It is a past-time I have never excelled at. This I learned back in high school in Home Economics class, when I found moulding my baked goods into crude shapes more entertaining than the actual process of baking. However, with time comes maturity, and with maturity comes the ability to follow an actual recipe step by step. I still find crudely shaped baked goods wildly amusing though…

All this in tow, you can imagine my joy at discovering Woolies new range of baking “shortcut’s”. I have tried making shortcrust pastry from scratch, and it is a soothing, fairly uncomplicated process – however, when you are in a hurry, or just can’t actually be bothered – it’s wonderful to have a bag of this in the pantry, when all you have to do is add water. Brilliant!

Semolina is a easily accessible, wonderfully beneficial alternative to using regular flour. It’s made of durum wheat and is high in potassium, thus taking longer to digest and keeping you full for longer. That being said, it’s very easy to slip at least 2 pieces of this tart down the proverbial pie-hole in one sitting… so you will be extra-extra full, after a cup of coffee to wash it down with. Happy Baking!

Go to the full recipe…