A great winter warming meal....Chilli Con Carne.

Instead of just another boring savoury mince dish, why not spice things up a bit with a bit of chilli?

Ingredients:

A glug of Olive Oil
2 Onions, chopped
2 Carrots, chopped
2 Stalks of Celery, chopped or 1 chopped Green Pepper
1 Tablespoon chopped Garlic

Heat the oil in a saucepan and saute the onions, add the garlic and other vegetables.Cook until soft.

Next step:
Add: 500g Beef or Ostrich Mince
10 ml Paprika
10 ml Cumin Powder
10 ml Ground Coriander
Fresh Chilli Paste to your taste, or 5 to 10 ml Chilli Powder
400 g Can Red Kidney Beans, drained
400 g Can Chopped Tomatoes
250 ml cooked brown  lentils to extend the mixture ( optional)
250 ml Beef Stock
Salt and Pepper to taste

To Serve: Cooked Rice or Pasta.
Sliced Avocado Pear

Add the Mince to the sauted Vegetable mixture. Cook, stirring to break up the lumps of mince. Fry until browned. Add the spices, salt, pepper and cook through.
Finally, add the drained red kidney beans, tomatoes and cooked lentils to the mince mixture with the stock. Simmer for at least half an hour. Check seasoning and serve with rice or pasta and sliced Avocado.

Stir through well once you have added the tomatoes, beans, lentils and stock.

 

 

Serve and enjoy with your favourite wine. My choice would be a glass of Buitenverwachting Buiten Blanc, a full bodied Sauvignon Blanc.

 

"Cookery is naturally the most ancient of the arts, as of all arts it is the most important."- George Ellwanger.

Delicious Golden Gooseberries........

..........encased in a delicate papery pod. What a delight it is to have them readily available in the garden!

I am totally fascinated with the delicate structure that remains once the papery calyx starts to disintegrate.

This is where I found them. The Cape Gooseberry enjoys light sandy soil, well enriched with organic matter.

The foliage is very generous and beautiful in the delicate early morning sunlight.

The origin of the Cape Gooseberry is confusing to many folk. It is not from the Cape....as in Cape Town. It is actually indigenous to South America and does best in temperate areas. The çape actually refers to the papery calyx or pod that protects the fruit.

When unripe, the outer pod is still green. When ripe, they turn yellow then brown. Ripe Gooseberries can be kept for up to 10 days until one has collected enough stock to produce a jam, tart or pastry.

Gifts from the kitchen = Gifts from the heart...... as they are made with LOVE!

My theory is that if you are a creative person, you should NEVER have to purchase a gift.....It should come from your kitchen, garden or from your studio. 

It is not WHAT you give, but HOW....... Go on, put on your apron, pull on your gardening gloves....or settle down at your work bench. Get creative and enjoy the pleasure you will receive from giving.

Homemade Granola packed in cellophane bags and tied off with lavender.

Now doesn't this look oh so healthy and tempting? Breakfast on the run is quick and easy when one has homemade Granola in stock.

The ingredients are oh so basic: Oats, raw peanuts, sunflower seeds, oil, honey, coconut, raisins, cinnamon and other seeds and bran if you wish. 

Served with style, and presented with love.....ANY gift will be well received and enjoyed.

It takes a few minutes to whip up  a batch of muffins.....especially these banana muffins made using over ripe bananas.

Banana Muffin Recipe:

 

 Bananas, mashed x 4
Sugar 200 ml
Egg, beaten x 1
Butter, melted 1/2 cup
Cake Flour, sifted 1 1/2 cups
Baking Powder 1 tsp
Bicarbonate of Soda 1 tsp
Salt, a pinch
Cinnamon Sugar to sprinkle
 
Method:
Beat together the bananas, sugar, egg and melted butter.
Stir in the sifted flour, baking powder, bicarb and salt.
Pour into greased individual muffin tins and sprinkle with cinnamon sugar. Bake at 180 degrees C for about 20 minutes, or until golden brown.
Allow to cool. Place on a platter, individual plate or tray. Wrap with cellophane and tie off with raffia and ribbon and a bunch of herbs from the garden
Seal with a kiss and present with pride!
Enjoy!

What could be more inviting than a personally delivered, homemade gift from the kitchen?

 

Oh yes....I have not forgotten the Boys..... wrap up a bottle in style with cellophane and a bunch of herbs. You will be amazed at the reaction....men actually  DO enjoy receiving flowers.......with a bottle...... of course! Cheers to your good health.

The beauty of a naturally landscaped winter garden and more .......

I have decided to allow nature to be my garden designer this Winter....here are the results.

All flooded together in a natural 'design', Nasturtium, Lobster Flower and Garden Mint grow happily together. What I love is the different shades of green, grey and the various textures of the different leaves.

The soft morning rays catch the delicate mauve flowers of the Lobster flower . The Lobster Flower ( Coleus Neochilus)  needs space to spread itself, so ideal for large, dry patches. The leaves also have a pungent aroma when crushed.  

Here I have allowed the Nasturtium to take over this flower box. If I am not careful it will soon be sprawling into the front door! I just love the bright colours of their flowers....One cannot be miserable if your garden is flooded with bright yellow, orange and red Nasturtium flowers.

A close up view of the Lobster flower spike.

Early morning dew droplets on the generous, large and flat Nasturtium leaves.

Back into the kitchen with something to add spice to those cosy winter evenings at the dinner table.
 

Traditional to the Moroccan kitchen, the Tagine is a conical, covered casserole dish for cooking hearty flavoured stews or Tagine's in.

The essence of Moroccan cooking is subtle spice combinations that give flavour without heat. A spicy paste called Harissa is made from chillies, mint, cumin, coriander, caraway seeds, garlic and Olive oil.

This Tagine is large enough to cook lamb shanks in and hold enough gravy and vegetables.

One can be creative too and use the Tagine to serve dessert in....... these Pears were gently poached, then placed in the Tagine to continue cooking with a subtle cinnamon and vanilla sauce for moisture. Fresh cherries add some colour.

 

Serve warm and spicy pears with silky smooth vanilla ice cream and a shard of caramel....... mmmmmm....Enjoy!

I cannot get enough of my Orchids....every day is another delight to the eye. Just love the sunlight behind the firm petals.

Oh so beautiful..... Enjoy them while they last!

Beautiful Orchids, and all things Herbal and homemade.

Cymbidiums are the best known and most widely grown of all orchids.

I have been closely watching and nursing my Cymbidium flower spike. How exciting it is to watch the buds slowly open day by day.....

The meaning of Cymbidium = cymbi ( kymbe) the Greek word referring to the boat-shaped lip.

 

The flowers are long lasting and the Cymbidiums are the most rewarding of all orchids.

This beautiful Cymbidium is available at Starke Ayres in Mowbray....an absolute haven for any keen gardener.

I am working on a project to demonstrate homemade herbal salts and sugar scrubs to the ladies at the Western Cape Rehabilitation Centre.

Homemade Herb Salt with Rosemary, Fresh Garlic and Lemon rind....... superb as a rub for any roast, or as an addition to any casserole or stir fry.

Gifts from the garden and kitchen are always most appreciated.....even in Winter one can be creative ....go out into the garden...... it is a beautiful place to hide in the winter sun!