Time to eat and entertain al fresco by the pool....just chase the wind away!

Create a platter full of colour, crisp textures and contrasting flavours to entertain your senses.

This shoot is done in honour of my friends at Cape Classics, who export wines from the Western Cape to America.Their Indaba range is selected from emerging regions of the Cape Winelands, such as Robertson, Wellington and the Breede River Valley.In addition to this Best Value wine selection, they  have also had great success with Jam Jar, a sweet Shiraz, produced especially for the American market.

Jam Jar is aimed at the first time red wine drinkers, hence its slightly sweeter and juicy flavours......designed to be enjoyed slightly chilled.

So, go on....pack that picnic basket, get outside and enjoy the sunshine and fresh air....even if it is in your garden! Live for today...........

Green Chicken Curry.....an absolute winner!

Contrary to belief, this is such a quick and easy dish to prepare.....one just needs to have a can of coconut milk and some green curry paste waiting in the back of the pantry cupboard!

If you have been busy in the garden, freshly picked coriander will not be a problem......

To prepare this Green Chicken Curry, heat 500 ml Coconut milk, or coconut cream in a wok with 2 tablespoons of green curry paste...or less depending on how strong you like the flavour! Simmer for 2 minutes until fragrant.
Add 500g sliced chicken breast, 3 Tablespoons sugar, 3 tablespoons fish sauce and allow to simmer for 5 minutes, or until chicken is cooked through.
Add a selection of vegetables of your choice, such as carrots, peppers, beans or baby corn. Cook through quickly and add a splash of lime juice and a tablespoon of fresh ginger paste.
Check seasoning, and serve with fragrant rice. Top with fresh sprigs of coriander.

And then for a few of my favourite things in my kitchen at the moment.....Blue is the colour........
There is nothing like a bunch of flowers to brighten up any day! Thanks Anne!

......and just because I love to colour code and match items....another touch of blue. My favourite recipe book by Giancarlo Caldesi, an oriental plate from Singapore with a blue  bowl and yellow cutlery to match the flowers!

So, go ahead and colour your life ...and your kitchen with your favourite things!

A great base for any casserole, soup or pasta sauce.

The Italian's call it SOFFRITTO, and possibly you are already making it witout realising it?
A traditional Soffritto contains: onion, celery, carrot, garlic and herbs. Soffritto gives depth of flavour and herbiness to any dish, be it a soup, casserole or stew. My hero, Giancarlo Caldesi, prefers to chop these vegetables by hand using the traditional 'mezzaluna' to give a finely chopped selection of vegetables.

My version of Giancarlo's Soffritto is not as fine, and contains green pepper and tomatoes as it is being used for a meat ragu.

To prepare the Soffritto, heat some olive oil, saute the onions, carrots, peppers, tomatoes, garlic and herbs of your choice. Season with salt and pepper.
Cook for about 15 minutes to allow the onions to caramelise and add sweetness to the soffritto.
If you wish a more delicate flavour, remove the fresh herbs after the first few minutes.

To create a Meat Ragu or sauce, simply add 1 Kg beef mince to the soffritto. Stir continuously to prevent the mince from sticking to the pot. Add 2 cups of red wine and leave to simmer over a low heat. Add 2 cans of chopped tomatoes, rinsed out with water. Allow to simmer once more.
A true Ragu should smell well rounded, and not of individual flavours.....this comes with long and slow cooking!
Use this Meat Ragu for a classic meat lasagne, or simply as a pasta sauce.
Enjoy!

Be bold with your table decor and napkins. Tuck in a sprig of bay leaf  or rosemary to give a visual representation of the herbs used in the meal being served.

Use fresh ingredients as part of the table decor....they are edible, organic, bright and eye catching.

Remember tomorrow is Meat Free Monday. So, prepare a simple Arrabbiata sauce and serve on freshly cooked handmade pasta topped with lashings of grated swirls of  parmesan....mmmmmm!

Until next time, I wish you happiness in your kitchen!

Cook with passion in a kitchen with atmosphere.......

...and then you are bound to have great results. It is said that the food can feel the love!

The stormy weather in Cape Town last night delivered a lot of atmosphere, as seen here with the steamy window and dramatic weather conditions outside. The perfect evening for my best stand by supper, pasta with Tuna, Pilchards and Tomato.
This meal was designed to be prepared with limited ingredients when at sea, and having to make use of canned ingredients.
Firstly one prepares pasta of your choice, be it spaghetti, shells or whatever. Just remember that the greater the surface area of the pasta, the more sauce you will require to cover it.

 
Step 2 is to saute one large onion, 3 large tomatoes, a tablespoon of garlic and ginger paste, salt, pepper, mixed herbs  and a splash of soy sauce.

Step 3 is to add a can of tomato and onion mix, a can of tuna in brine and a can of chilli pilchards. Stir well to mix and remember to rinse each can out with some water, swirl around to empty contents of the can and add to the pot. This extra fluid will be enough to create the sauce.

 

Next step is to add the secret ingredient that will lift the flavour, grated lemon rind! Be generous, as it works wonders.A splash of wine from your glass of  wine on the side will also add to the flavour .

Finally add the cooked and drained pasta. Stir through gently so as not to break the pasta.

Then it is time to plate up.....serve in warmed pasta bowls. Garnish with freshly sliced tomato and a sprig of fennel from your herb garden.

Serve with your favourite Sauvignon Blanc......my choice will be from ARUMDALE.
Cheers and enjoy. If you really use your imagination, you will be eating this meal out at sea.....on your way to Rio!

Back to my creative challenge!

I have not forgotten my creative challenge....I am discovering a load of hidden articles in my work room waiting to be discovered.

On the beading front, I have re strung two items. This Citrine Stone was bought in Salvador when Russell did the Cape to Bahia race. I set it in a silver besel....a tricky bit of work, but worth it in the end!
Citrine is believed to assist with the treatment of digestive and blood circulation disorders.

And then for my second piece. I re strung this chunky necklace featuring my favourite Amber.
I just love the history attached to every piece of Amber, created from prehistoric pine trees. An organic gem, Amber is the fossilised resin from these pine trees.
The healing properties of Amber are vast, including the treatment of asthma, infections, malaria and rheumatism.

So, until my next update, keep those fingers busy......Christmas is around the corner.

From Sizzling Sunday's.......to Meat Free Monday's.........

Here's a suggestion for your weekly menu planning....Well, that is if you plan your menu's in advance?

If you are like many other locals who braai regularly on Sunday's.....add some extra spuds to the braai then you will be prepared for your Meat Free Monday, and just need to whip up a simple filling for your baked potato.

Remember to raid your herb garden for some sprigs of  Rosemary to give a fragrant note to your braai.
Create parcels of vegetables wrapped in foil with a knob of butter, a sprinkling of garlic, freshly ground salt and pepper and a sprig of rosemary. Enjoy!