Time to celebrate the onset of SPRING!

How wonderful it is to potter outside in the garden again and feel the warmth of the sun on one's body! 

Nasturtium flowers and leaves are both rich in Vitamin C, so add them to your salads and cold platters.

Nasturtium leaves have a peppery flavour. Use young leaves in salads or on sandwiches, or mix with cream cheese to make a sandwich spread.

What a delight it is to see colour spread through the garden, especially the bright orange Clivia's and nasturtium flowers..........an all time favourite of mine. My nasturtium leaves seem to be larger this year than ever before! So lush, green and juicy, I will miss their abundant display when they die down. 

Enjoy all the bright and cheerful colours in your garden and on the sidewalks......how about the bright and cheerful orange coloured vegetables in your kitchen? ( No, I am not Banting, so I can eat butternut!)

......and so what else can we do with Butternuts other than soup in Winter?
The answer is LOTS! 

Herewith a quick and easy Butternut Tart prepared with Ricotta cheese and cream. This recipe appears in the September 2014 TASTE Magazine.

Peel, dice and cook 500 g of  butternut with a little water  in either a microwaveable container in the microwave, or in a saucepan .
Once cooked, cool, drain and mash into a puree.

Drain any moisture from 250 g ricotta cheese. Tear into strips and set aside.

Spread  butternut  puree in the bottom of a pie dish. Top with torn ricotta cheese and a layer of  finely grated  parmesan cheese.
  Beat together 4 eggs and 750 ml cream .
Add freshly cracked pepper and salt.
Pour over cheese layer.
Place pie dish in a pre-heated oven at 180 degrees C and bake for approximately 30 minutes, or until firm and set.
 

Remove tart from oven and cool.
Turn out  pie onto a serving platter and garnish.

Serve while still warm, or slightly chilled with a side salad.

While in season, garnish with bright and cheerful Nasturtium flowers and leaves.

To end on a bright and cheerful note, I recall this quote by Julia Child.  "People who love to eat are always the best people." 

Winter warming treats.How about some Buttermilk Rusks?

The humble Buttermilk rusk....a staple in any South African home, locally and abroad.

Always best when homemade!
I have to disagree with a statement in the latest TASTE magazine......"It's better to buy than to make......" I say, it is better to bake than to buy! Nothing beats the wonderful, welcoming aroma of freshly baked rusks drying out in the oven. This is the aroma that childhood memories are made of.

 Most South African families will have their favourite version of this crisp ,crumbly and crunchy "beskuit", or rusk.
In 1761 there is reference made in a recipe book, De Volmaakte Hollansche Keeukenmeid to rusks being baked by ladies of the Cape for the sailors of the Dutch East India Company.

Ingredients for the buttermilk rusk recipe.

My version of this traditional South African treat comes from my aunt. Thank you Aunty Olive, I bake these in your honour. 

Herewith the recipe:

2 kg Self -raising flour
4 teaspoons baking powder
1 teaspoon salt
500g butter
2 cups white sugar
1 teaspoon vanilla essence
4 eggs
3 cups buttermilk
Cake flour for kneading
Oil for greasing

Preheat the oven to 180 degrees C.
Sift together all the dry ingredients and set aside.
Cream the butter, best at room temperature, until soft and fluffy.
Add the sugar and vanilla essence. Continue to cream until the sugar granules have dissolved.
Add the eggs, one at a time, to the creamed butter mixture. To prevent curdling, add a spoonful of the flour mixture with the addition of each egg.
Finally, add the buttermilk and beat to a smooth mixture.
Add the sifted dry ingredients and work into a soft dough. 
Knead the dough with extra cake flour until a soft, smooth dough is achieved.
Roll the dough into golf ball sized balls and place in a greased roasting pan, one next to the other.
This mixture will produce enough dough for two large roasting pans.
Bake in preheated oven until well risen and golden brown in colour.
Remove from oven and turn out onto a board. Break the rusks into portions. 
Break each portion in half again to form smaller rusks.
Return to the oven at a reduced temperature of  50 degrees C. 
Dry the rusks until crisp. Allow at least 4 hours.
Cool and store in airtight containers.
Watch them disappear!!!  
 
 

Creamed butter and sugar mixture with eggs and a little added flour to prevent curdling.

Rusk dough rolled into balls neatly packed in roasting pans.

Well risen and lightly browned, the rusks are nearly ready to be parted.

Individual rusks, crisp and crunchy....ready for dunking in a good cuppa!

Hearty meals for Winter. Let's start with Hungarian Goulasch.

There is nothing better than warm, nostalgic memories to help one decide what to prepare for dinner or a family get together.

All it takes is something to stimulate one's senses..... a special aroma, the sight of a sought after ingredient, an advert to conjure up a memory....... a photograph of a memorable vacation...... a snippet of music to awaken a distant memory.... and so on......

Whatever it is, special memories make special meals!

Any good meal starts with great, fresh ingredients. Here I have fresh parsley and chives from my garden.

 Just for a moment, let me take you for a trip down my memory lane.... These are the memories that triggered my desire for this comforting Hungarian Goulasch. Firstly, a visit to Austria as a schoolgirl left me with warm, comforting memories of  flavourful stews served in cosy restaurants and welcoming cafe's.
I also fell in love with apple strudel, goulasch soup, Wiener schnitzel and real hot chocolate served at ski resorts.....

Secondly, as a young student I worked at an Austrian Tavern , Groot Constantia Tavern on the Groot Constantia Estate in Constantia until my accident in 1984.
Here, the chef used to prepare the most delightful Goulasch served with homemade spätzle....... I have only happy memories of carefree days enjoying the freedom of being young and able bodied........

And  so, whenever I decide to prepare Hungarian Goulasch, my taste buds and my mind takes me for a vivid trip down this wonderful memory lane of life, loving life, travel, learning to live on a tight budget,being a student and generally growing up.

The ingredients for this memorable meal are actually quite simple.

 Looking at the traditional Goulas(c) h or Gulyas De Boeuf a' la Hongroise recipe..... "a way of stewing beef spiced with Paprika or Hungarian red pepper"......  I have added a few
of my personal favourite ingredients, such as garlic, green peppers, mushrooms and fresh herbs.

Be patient, as it will take time for a good Goulasch to cook to perfection.

.

Best served with sour cream or Bulgarian yoghurt topped with freshly chopped chives or parsley.

Serve on a bed of cooked pasta or homemade spätzle.

Top with sour cream or Yoghurt and herbs. Bon appetit! 

Herewith the ingredients required to prepare a traditional Goulasch with a Heidi twist!

Saute 2 large onions in olive oil. I also added two diced green peppers and a generous teaspoonful of chopped garlic.
Add 1.5 Kg of lean beef, cut into cubes to the pot. 
Season with salt, pepper and 60 ml of paprika and a sprinkle of cumin to the mixture.
Brown the meat then cover with beef stock, a glass of red wine ( optional) and one can of tomato puree. Simmer until the meat is soft and tender. At least 2.5 hours.
After 1.5 hours  add 4 freshly quartered tomatoes and 4 diced potatoes.Cook until tender.
At this point one can  thicken the sauce with some flour.
Just before serving, it is optional to add one punnet of sliced white or brown mushrooms for an earthy touch....although this is not traditional!
Serve on boiled potatoes, pasta or homemade spätzle with sour cream or bulgarian yoghurt and freshly chopped chives or parsley.
Bon appetit and enjoy with a glass of Red wine from Groot Constantia. www.grootconstantia.co.za

And so to end this trip down memory lane and to pique my taste buds for another trip to Europe, let me share some more of my favourite images from last year's trip to Paris, Lods and Lausanne with you.

Just to set the Continental scene..... a classical  pavement  Cafe in Paris provided immediate shelter for us during a summer rain shower . 

Only in Europe.... bright, neat window boxes ....  add a welcome splash of colour to city dwellings in Paris.

When dining at a traditional French Wine shop or Trouquets, one was allowed to order food with liquid refreshment. Initially, Cafe's could only serve coffee or wine! Meals served in the Wine Shops were excellent as they were simple and honest. This is where the likes of  Boiled beef or Beef  Bourguignon would be prepared the traditional way.

And so we move to the country for a historical trip to view rustic architecture through the ages. The Musee des Maisons shows all the facets of rural Comte architecture with 30 rebuilt houses. All reconstructed using bygone techniques and materials. All the furniture, kitchen equipment and gadgets give one a feeling of Comte countryside living.

Back into the herb garden in the country ...... a herb garden to dream of......... with the blue garden shed! Also part of the open air museum in Nancray showing traditional kitchen gardens and orchards.

And finally we look at the architecture in a suburb outside of  Lausanne, Switzerland.  Now this is a lot closer to where one would expect a Hungarian Goulasch to be served!

Until next time....stay warm and cosy in the kitchen!

Behind the scenes at home......a user friendly kitchen.

Herewith a sneak peak inside my sanctuary at home........my kitchen! ( My bedroom is out of bounds.....not for the public eye!)

Being paraplegic has its own challenges, but when we look at our own homes, we need to know that we can relax, be at ease and be comfortable working in an accessible and user- friendly environment created and designed to suit our individual needs.

Actually the latest terminology is "universal design ", meaning design to suit everyones needs throughout life. 
"The design of products and environments to be usable by ALL people, to the greatest extent possible without the need for adaptation or specialised design." Ron Mace 1985.

Counter height is 80 cm with total clearance beneath the counter to allow for freedom of movement. Maximum reach is 60 to 65 cm.

 

 

The Galley layout of our kitchen allows easy movement from one side of the kitchen to the other. The  mobile trolley allows us to be flexible with work areas.

Note the open area beneath the sink. Large sliding windows opens the kitchen to the garden and allows sunlight to stream into the kitchen. The pull out ironing board is a great feature as well.

The gas hob with open area under the counter and the mobile trolley make up the key cooking area.

Lever control and mixer on the tap makes it easy to use with limited hand function.

Sliding doors are a must on kitchen cupboards with sliding shelves inside the cupboard. Also note the open area under the desk and bookshelf. I must admit, it is actually used for the dog bed!

"Universal design = design for human diversity, social inclusion and equality." Design for All Europe 2008.

 
 

Our "Room with a View"...... never a dull day in our kitchen. We spend hours sitting here watching the birds.... from dawn till dusk, we always have some entertainment!

Easter Creativity.

With Easter 2014 just around the corner, it is time to set up the Easter tree and be creative and design some new decorations for the 2014 Easter edition!

So for Christmas  I create beaded angels, last Easter and Easter 2012 I made easter button decorations, so what to make this year?
 

Last year's button Easter Egg shaped decorations.

Good question...... so I looked at my stock, I found lovely bright yellow beads..... what to make?
Well add some wings and a black head and you have ......Bees!

Bright Easter 2014 Bees!

 In my garden I found to my surprise, and for the first time ever, some March Lilies!

All you need is LOVE.
But a little chocolate now and then doesn't hurt.
Charles M. Schulz.

A delightful selection of chocolates from Lausanne by Raphael Chocolatier.

 
Time to go back to the workbench and see what else I can create for this Easter....maybe I will draw some inspiration from some of my purchases from Paris and Lausanne last year?

Bulk Bead shopping at Fried Freres in Paris did not fit my budget, but at least they had another outlet for smaller purchases!

The most organised bead shop I have ever experienced, La Droguerie in Paris. My friend, Tina was also fascinated at the selection and order in this shop.

Having shopped up a storm.... well, what I could afford...... I vow to return for more beading and creative inspiration. If only I lived closer........

Swiss order and precision...... at the New Bead Box  in Lausanne.

 Until next time....just go out and be creative!

Earth Hour 2014.

So, what are you going to do to honour the Earth tonight between 8.30 pm and 9.30 pm? Follow earth hour on www.earthhour.org.za

Here in Cape Town we are proud to be the Global Earth Hour Capital of the World!!! Well done Cape Town.  

We all need to take more time out of our routine to enjoy the local towns, and wildlife on our doorstep. We have our own world waiting for us.......

Take time out to relax and enjoy our national heritage...... and the nature that surrounds us.

We can and will show the world how we are striving for sustainability. 
We have such a beautiful city to look after and share with the world....we need to be wise with our limited resources.
 

Our magical mountain as seen from Milnerton Beach.

Happy memories of being able to walk on the beach......I hear the words of the song, "Picking up pebbles and throwing them into the sea " in my mind! What can I say...... only happy memories of  being able to walk on the beach.

Cape Town welcomed STS Lord Nelson from the Jubilee Sailing Trust with open and windy arms! Follow then on www.jubileesailingtrust.com

I believe that it is not only about one hour of darkness tonight, but a 365 day commitment to the earth.
We each need to commit to be green and earth- friendly each and every day.
Create your own 'signature' to describe what it is that you do each and every day to live the green and eco - friendly way.
 

Grow your own herbs.

Create a Potager and cultivate your own herbs, vegetables and fruit. You will discover some magic by working with the earth.

My list would start like this:

I reduce clutter and donate to charities and Flea markets.
I recycle everything possible: paper, plastic, glass, metal, batteries .....
I make compost from all organic matter, vegetable peels and cuttings, garden cuttings, leaves, twigs, tissues, shredded waste paper and so on...... I save seeds to cultivate and propogate new plants.
I am a Locavore and shop locally and support local markets.
I grow my own herbs, vegetables and salad ingredients.
I cook, craft and create my own gifts!
My garden loves birds, bugs and bees.....
I switch off lights and electrical appliances when not in use.
I hang out my washing in the sun and prefer not to use the tumble dryer.
I use natural products for cleaning.
I re- use gift wrap, cellophane and packaging items, ribbon, elastic bands etc...
I love to knit and feel the texture of wool between my fingers.....
I re- use all shopping and carrier bags...better still, I make my own! 
I repair old clothes and create new designs and gifts.
I use sample fabrics to create bags and wrap gifts....
......and so the endless list continues......

I was impressed to note a new trend in Europe recently. Ardent fashion shoppers are avoiding the high streets and are staying away from glitsy carrier bags in exchange for local charity shops and flea markets. Better still, the trend is to create one's own clothing.....how wonderful, I love and live for this kind of creativity. Go Girls!  
The best we can do is to teach the younger generation to be creative and to live this life. It must be a natural footprint for all of us. 

Beading classes in the cosy kitchen in Lods, France with Otilia last year.

Sunday afternoon Flea Market shopping in rural France.....  a must for any shopaholic!

Here is a wonderful project  I experienced in Lausanne, Switzerland last year. In a  creative way , old and  used electronic and mechanical waste was collected and exhibited in a green and creative way in the most spectacular setting along the lake.
Old motorcycles, television sets, computer monitors and so on were integrated into the garden design in a public setting to bring about awareness of recycling.
This has to be one of my favourite settings in the world!
 

What a tranquil setting along the lake in Lausanne. Pristine, clean, eco - friendly, dog friendly and wheelchair friendly!

Recycled and revitalised to create a statement along the walkway in Lausanne.

Who would have thought old TV sets and computer monitors could be used in this creative way ?

A new kind of Art in the Park?

Love this world, live a green and eco - friendly life, today and ALWAYS!

Make the earth smile with us.........

Don't hurry
Don't worry.
You're only here
for a short visit.
So be sure to stop
and smell the flowers.
"Walter Hagen."

Otilia showing us how to relax, unwind and enjoy nature.