double chocolate chip chocolate cookies

Everyone that looks back and remembers Christmas as a child has a distinct memory of how your parents used to sell it to you, that Santa was real.    

I have the memories as clear as daylight. Coming from a German household we open our presents on the night of the 24th. I remember after dinner we would hide in our rooms with our Mom who would convince us that Santa was arriving any minute now and that my Father would have to go out and greet him. My Father of course was on the outside chucking pebbles onto the roof while our mom would hush us because reindeer had just landed and we needed to hear the sound of their hooves. It was so believable and so real to me as a child.

When I close my eyes I can actually remember the sounds and the rush I used to get from the fact that Santa had just arrived.

No Santa visit is complete however without putting out cookies and milk. We did this every time and I am certain my father loved the role he played at having to snack on them and sell it to my brother and I that Santa had a good munch before he was off!

The funny thing is that in all the years of doing this I never actually tried cookies and milk. I reckon it must have been the sheer excitement of wanting to pop that might have been the culprit. Fast forward all these years later and here I am, food blogging and realising that although I had killer Christmas’s there was still something missing in my memories as a child.

Needless to say I am not that sore about it at all because I do feel like I have saved the best for last in a way. These are the ultimate mouthful. The sweetness of the cookie is perfectly cut with the milk. It is the Swiss to the cheese, the apple to my eye. Well at least these cookies and milk are a revolution and make up for any childhood memory that needs to be set right!

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 Ingredients:

·      2 1/3 cups of Flour

·      1 tsp. baking soda

·      ¾ tsp. salt

·      ¾ cup coco powder

·      2 ¼ cup butter at room temperature

·      1 cup brown sugar

·      1 cup white sugar

·      1 egg

·      1 tsp. vanilla extract

·      1 ½ cups milk chocolate chips

·      1 cup white chocolate chips

·      150 grams of chopped almonds

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Instructions:

Preheat your oven to 190 degrees Celsius.

Cut baking paper and line baking tray.

In s separate bowl sift flour, baking soda, salt and coco powder.

Add your sugar and set aside.

Using the paddle attachment beat together all wet ingredients (you can do this by hand but get ready for a work out with your spoon!)

Add all your dry ingredients to your wet ingredients and pulse together. Don’t over mix.

Last step is to add your chocolate chips and your almonds. Pulse again until it has just mixed through the cookie dough.

Scoop out about two Tablespoons per cookie size. Do not let them be too close to each other on the baking tray, as they will spread when baked.

Once you have all your cookie dough balls sectioned out bake at 190C for 15 minutes.

Allow to cool on a cooling tray before eating 

Serve with a cold glass of milk!

USEFUL TIP: This cookie dough freezes very well. You can roll the batter into balls and put them in a Tupperware. Lining each layer with grease paper will stop them from freezing. Then when friends come over for tea you can pop them in the oven for cookies freshly made on demand!

-Melissa

Maison Gateau, Cape Town

In my head I am convinced I am a seasoned baker that can create masterpieces that stand sky high and compete with the best of the bakers out there. I often wonder why as I still have the odd cake that flops and I have no idea why it did so in the first place. The good thing is that I am ok with it. I am a home baker and proud of it. The wonderful thing is that every now and then on my food adventures I get to work with amazing talents that pass on pearls of wisdom as they glide through the kitchen.

One such person is Tara from the lovely Maison Gateau. I spent the morning moving around this beautiful bakery listening to Tara talk as she worked. From guidance on how to ice the perfect cup cake to making gum paste and Italian buttercream, my mind was a sponge. I will definitely keep the tricks in my little black book for future baking days! Let us just hope I remember them all!  

This bakery is actually my favourite because of the fantastic selection of sweet treats. Tara is constantly pushing the boundaries with her flavours. Honeycomb chocolate cupcakes to freshly baked éclairs and Macarons with flavours from your wildest dreams that line the display cabinets in the front of the shop.  I mean who would of thought of mojito cupcakes and red velvet chocolate?

Tara also does exquisite wedding cakes and is a master at decorating them. So regardless of the event, birthday or prenuptial, Maison Gateau is a must visit and lets all pray she starts doing deliveries! A cupcake to my front door is something I wouldn't resist!

You can place orders for cakes, cake pops and cupcakes because every person needs a wicked bakery in their phone book! Next time you find yourself in Woodstock I would stumble upon this little piece of heaven! 

Here are the details if you are on the hunt for delicious cakes:

Mason’s Press, 7 Ravenscraig Road, Woodstock, Cape Town.

-Melissa 

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