honey nut granola

Honesty is key. It keeps relationships healthy, people humble and most of all opens doors for love and all other wonderful things to walk through.  I believe that homemade food speaks of honesty. It just tastes better and in the case of this recipe, it's true. I love recipes that you can use in several different ways. It allows you to get creative and have fun because that’s what cooking is all about.

This honey nut granola is great because not only can you make a granola that keeps for up to two weeks but you can also make seed bars which are great for lunch boxes and snack attacks.

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Ingredients:

• 300g Rolled oats
• 300g raw mixed nuts, cashew, brazil, almonds
• 100g mixed seeds
• 1 tsp cinnamon
• 250g butter
• 200g honey
• ¼ dried cranberries
• 1 cup dried mixed fruit, chopped
•  ¼ cup raw cocoa nibs, if you would like

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Instructions: 

Preheat oven to 180 celcius 

Melt butter and honey together in a sauce pan and cook for 5 minutes. Stir in cinnamon. 

Mix together the oats nuts and seeds and combine with the butter mix.

Spread on a well oiled oven tray and put in the oven and bake for approx 45mins until golden and tossing every 10mins so as not to burn.

When ready remove and toss through the dried fruit and cocoa nibs. Once cool store in an airtight container.

For granola bars:

After 20 minutes of baking compact the ingredients into a dense brick like shape. Continue to bake on 160C for a further 25 minutes. Remove from oven and allow to cool completely. Once cool slice into bars.  

Serve as granola bars or with fresh full cream yoghurt and freshly sliced banana. 

-Melissa 

street food festival, cape town

One thing I love about Capetonians is that they love a market, any excuse to get outdoors and celebrate some sort of food or event.

This particular event was the Cape Town Street Food Festival. It is a mouthful in more ways than one. This year it was held in Woodstock at the side street studios and it was the first year the event took place.  With the sun shining it was a beautiful winters day and we could not have asked for better weather!

Street food and food trucks have become a global phenomenon and rightfully so. It’s quick, tasty and unique. It’s part of the fast food track and not as formal as sitting down to eat at a restaurant. The vendors use top quality produce and all of them have a unique twist to their food. You eat with your hands and share as you go. I must say I was very impressed with the turn out at the event and even more so, blown away by the quality of the food!

Having just been to New York I could see the international influence on the food such as the Hog House brewing company. Slow smoked brisket for 15 hours it made me think of the Mighty Quinns back stateside. The twist of serving it with their unique beer was ingenious and delicious.

Although there was a fair amount of international influence I can also say it had proudly South African roots with Bunny Chows and Braai Broodtjies showing off our national heritage. The Bunny Chows were packed with flavor, the curries were sensational and of course, love it or hate it, white bread is the perfect accompaniment with the curried mince. A flavour combo that will leave you wanting more.

There were chicken waffles and gin stands, home baked pastries and Argentinian meat, wood fired pizzas and brisket rolls… who would not be in heaven?

To top off the event they had seminars held by the likes of Abigail Donnely, the food Guru and editor for Woolworths Taste Magazine who shared her knowledge with eager listeners in the food arena.

The turn out was fantastic and to see people come together with the common love of food; tremendous.

THIS is what it is all about!

I can’t wait for next year! 
In true Capetonian style, the turn out and the venue will be bigger and better

-Melissa

coffee club, cape town

An interesting notion has gained traction on the footsteps of Table Mountain that may not be familiar to most South Africans with their heritage of boerewors, biltong and ‘moer koffie’.

The notion? Coffee as a luxury artisan product, to be likened to the viticulture of a fine wine.

Ask any self-proclaimed aficionado who produces the best coffee and be prepared to listen to a passionate explanation as to why one should advocate a particular blend over another.

HAAS

Founded by Francois Irvine, Glynn Venter and Tess Berlain in 2010, Haas was originally a gallery and store offering objet d’art. Originally situated in Bo Kaap, Haas recently moved to bigger premises on Buitenkant Street in the CBD. 

Haas imports beans from Indonesia and Brazil and also imports Kopi Luwak, the world’s most coveted coffee. (Kopi Luwak undergoes a rigorous rite of passage through the digestive tract of an Indonesian palm civit). Whether this is an ethically responsible product or not, I would recommend further reading into the trade and procurement practices for any prospective consumer.

My favourite is the House Blend –A rich, caramel flavoured, medium strength coffee.

The food matches the outstanding quality of the coffee and the décor indulges the senses at every turn.

ORIGIN  

The origins of Origin?

Origin was founded by Joel Singer and David Donde (who left Origin in 2009) and was the original kid on the coffee block 10 years ago. The team is almost single handedly responsible for bringing coffee culture to Cape Town through the establishment of a dedicated barista school and establishing one of the first specialty coffee associations. 

The tenets of the brand – quality, patience, craft and perfection – are synonymous with the outstanding quality and taste of the coffee.

Origin import their beans from Africa, South and Central America and Asia Pacific. 
Definitely try the siphon coffee – it brings out the exquisite aromas and nuances of the blend.

Bagels are baked every day – A MUST HAVE.

ESPRESSO LAB MICRO ROASTERS

Situated at the Old Biscuit Mill, Espresso Lab is at the forefront of coffee experimentation.

Founded in 2011 by Helene and Renato, their approach to coffee is precise – a hybrid of science meets holistic conscientiousness. The paradoxical nature of this roastery leaves an indelible mark on the senses.

Their coffee boasts a lower caffeine content, due to the origin of the beans. Beans grown in tropical regions have a higher caffeine content – caffeine being the coffee beans’ natural defense mechanism to ward off untoward visitors (insects and baristas sporting Acapulco shirts.) Beans are fruitier, allowing them to push the boundaries on drinking methods.

The apple juice, star anise, cinnamon and espresso cocktail named the Apple Fizz, is a definite must try. 

Don’t visit Espresso Lab to keep things simple - Be adventurous.

DELUXE  

Founded by Carl Wessel and Judd Francis Nicolay, the Deluxe crew have always struck me as the ’bad boys‘ of the coffee clan. Deluxe opened in 2010 and has continued to charge ahead of its contemporaries, showing up in the unlikeliest places considering its humble origins.

Tattoos, beards and a cavalier, devil-may-care attitude are the order of the day at Deluxe and I have a feeling that sticking it to ’the man‘ has never tasted so good.

Deluxe’s simple, honest approach to coffee pays off.

A sweet coffee as it’s predominantly a South American bean with a definite chocolate flavour. Think of it as a cookies and cream coffee, rounded off with an Ethiopian bean.

TRUTH

Aside from the fantastical steampunk interior of Truth coffee HQ, the stand out performer has to be COLLOSUS – Truth Coffee’s cast iron drum roaster, circa 1940.

Founded by David Donde in 2009, this coffee house has an incredible energy with friendly staff and astounding futuristic Victorian décor. Situated on Buitenkant Street in the CBD, Truth has been called “The best coffee shop in the world” by Tom Midlane, travel writer for MSN.

The coffee is creamy, strong and packs a punch – for the real caffeine fiend.

The interior is so fantastic that you feel as though you are lost in another era with great coffee, good food and quick service.

ROSETTA

Founded in 2010, Rosetta Roastery is tucked away in the Woodstock Exchange, and  is as small and quaint as their roaster. Owned by Jono Le Fevre and Rob Cowles,

variety is key to what they create. They pride themselves on representing the wide variety of flavours that exist naturally within coffee

Try the Reko Ethiopian bean, light in body and with intense aromatics with floral and citrus notes, making it a great filter coffee served as an Americano with no milk, so as not to destroy flavour.

In closing, with beans ethically hand picked from across the globe, delicate roasting formulas and specific pouring techniques from all these houses, I ask myself, why people are prepared to pay more for a fine wine yet they expect a fixed price on a cappuccino? The answer is a lack of education. Thankfully these coffee masters are leading the way and showing that coffee is not a generic taste to be found in a tin but rather it is something to be respected, mastered and appreciated for all its aspects.  

This article was also published with Crush magazine online, check it out here

-Melissa 

shakshuka

there are few things as wonderful as sharing your love of food with the people you love. For me; one of them is sharing the actual food off my plate. If you are similarly inclined; you are going to love this dish - not only is it the ultimate sharing food but its also a banger for a hangover! this dish will make you miss reckless varsity all nighters with friends; waking up for breakfast together while attempting to recall the night before. The sublime practicality of the one pot wonder - Less dishes = happiness!

It is one of those dishes where you just have to roll your sleeves up and tuck right in...dunk your bread and get messy. it can be had as any meal of the day really and is a wonderful all rounder. 

Sidebar; a suberb accompaniment to this dish (after a prodigious bender the night before) would be a bitchin' Bloody Mary. A personal tip: add a splash of orange juice to your tomato cocktail/ vodka basic to give it a little bit of extra oomph and vitamin C to replenish those lost reserves...

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ingredients:

• 1 medium sized onion, chopped
• 1 red pepper, diced
• 4 large tomatoes, chopped
• 2 cloves garlic, crushed
• 2 tsp cumin, ground
• 4 eggs
• Small handful roughly chopped parsley
• salt and pepper

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intructions:

saute onions gently in a little olive oil until translucent. add peppers, tomatoes, garlic and cumin stir until well combined and cook on medium low heat for 15 minutes stirring frequently.

once all cooked and soft, season well to taste, make holes in the mixture for the eggs and crack the eggs into them. cover with a lid and cook until your preferred egg doneness.

dose with a good glug of olive oil, sprinkle parsley and serve with crusty bread.

-Melissa 

Cheese fondue at Delheim, Cape Town

There is something to be said for true friendship. I above all, value this the most. I often think to myself where would I be without my friends? I am sure you know what I am talking about. Those friends that you have that have stood by you when the chips were down, when you felt your life was falling apart or simply those friends that come over with a great bottle of wine, settle down and chat the night away with you. They know where you keep things in your kitchen because they are part of the furniture, even better, part of the family.

I must say I am a lucky girl and I count my blessings everyday when it comes to my friendships. 

I recently took a drive with one such friend and my family to a wine estate called Delheim. We chose this particular one because, cheese. Well more than cheese, a whole melting pot of cheese. Cheese fondue to be precise. Delheim does the cheese fondue on the weekend and I must admit, it’s the closest I have gotten to the real thing in South Africa. It’s fantastic and will leave you in a cheese coma. I mean how could it not be? It’s cheese. Again cheese. The other perk is their wine isn't too bad either, in fact, its award winning wine. 

So the scene is simply really, great company, melting cheese, fantastic wines, beautifully sweet desserts all the while with cool jazz playing in the background. 

It’s a winter thing and you will need to call and book but trust me, its worth it. If you can't get around to it, then here is an old family recipe of mine for cheese fondue.  

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Serves: 6

Ingredients: 

• 600 grams shredded cheese-I use ½ gruyere, ½ emmentaler,
• 1 clove garlic, split
• 1 ¼ cup white wine
• 3 teaspoon cornstarch
• 3 shots of kirsch
• ground pepper and nutmeg to taste
• 1 sour dough loaf cut into bite size pieces 
• 300 grams of blanched mixed veg for the table, you can use broccoli, baby potato (cooked), cauliflower, rose tomatoes (raw) and carrots. 

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Instructions:

Rub a heavy saucepan or heatproof clay fondue pot with the split garlic clove.  

Dissolve the cornstarch in the kirsch.

Put the cheese and wine into the pan and slowly bring to boil, stirring constantly. 

When the cheese is completely melted, add the kirsch and cornstarch mixture, stirring vigorously. 

Continue to cook. 

Season with pepper and nutmeg.

Serve over an alcohol lamp.  

The cooking should continue on a low heat.  

Stir constantly with small pieces of bread or veg speared on a fondue fork.

As a variety you can also only use Gruyere cheese only at different ripeness.

In Geneva three kinds of cheese are used; Gruyere, Emmentaler and a vaudois cheese. (a semi-hard cheese, whose unique flavour is a result of the addition of Chasselas wine and ageing with crushed walnuts.)  Then sautéed chopped morels (fresh or dried and pre-soaked) or diced tomatoes are added.

Fondue aficionados dunk their bread in kirsch before dipping in into the cheese.  Don’t forget: whoever loses his bread in the pan must pay for a round of beer or a bottle of wine.  If it happens to a lady she must kiss the man sitting next to her! 

-Melissa