Passion Fruit Summer Drink

One of my favourite things to do in summer is to go down to the beach with my friends and have picnics at sunset. I am lucky enough to not only have marvellous friends but to live in one of the most beautiful cities on earth, Cape Town. Our beaches are pristine and summer sunsets are around 8pm so it allows for extra time after work to really enjoy the evening!  There are few things as beautiful as watching the sun go down and seeing the colour palette explode over the sky.

This cocktail is great for summer because of its fresh flavours. You can take it down to the beach or simply enjoy it with friends over lunch. It's the perfect start to the weekend! 


serves 4

Ingredients:

  • 125ml mint leaves
  • 2 limes, cut into 1cm-pieces
  • 3 fresh ginger (cut into thin sticks)
  • 8 passion fruits
  • 4 oranges, juiced
  • ice cubes
  • Sparkling soda
  • vodka (optional)

Instructions:

Muddle mint leaves, the lime pieces and half of the ginger sticks in a bowl, then pour it into a pitcher.

Cut the passion fruits in half and scoop out the flesh into the pitcher.

Add juice from the oranges and ice cubes and stir around.

Top it with sparkling soda, a couple of ginger sticks and a mint leaf.

If you have opted for vodka add a single shot per glass or stronger if that is your vibe!

Cheers to the weekend!

-Melissa

Fig Tarts

I recently found these beautiful plump figs at the local food market. It's called the Oranjezicht City Farm and it is in Granger Bay. The market is centered on fresh produce from your local farmer that is grown organically and ethically. I make a concerted effort to buy only organic and free range products for my household.

Organic food is something that in recent years has become quite prominent in my life. I feel there has been an awakening within me to know what I’m putting into my body and where it comes from. The food industry is a multi-billion-dollar corporation and the facts are that health and wellness are sacrificed in mass production. I have to ask, how often do you check where your eggs come from and how your beef found its way onto your plate? These are questions we need to ask ourselves. For instance, there are no long-term studies on how the hormones in our milk affect us and our children. Now don't get me wrong, I am not preaching veganism. I'm not even preaching vegetarianism. I am simply saying that arming yourself and your family with knowledge about what we eat will create a healthier life for you and the animals out there.

Now let's get back to my figs and how they transformed into one of the tastiest tarts I have ever baked.


serves 8

Ingredients:

  • 15 whole figs, washed
  • 30 grams castor sugar
  • 2 tablespoons water
  • 2 sprigs of fresh thyme, leaves picked
  • Zest of one orange
  • ¼ cup raw almond

For the short crust pastry

  • 125 grams butter
  • 100 grams icing sugar
  • A pinch of salt
  • 255 grams of plain flour
  • 1 vanilla pod, scored lengthways and seeds removed
  • Zest of ½ a lemon
  • 2 large yolks, preferably organic
  • 2 tablespoons cold milk or water

For the frangipane

  • 275 grams almond flour
  • 55 grams plain flour
  • 255 grams unsalted butter
  • 255 grams castor sugar
  • 2 large eggs, lightly beaten
  • 1 vanilla pod, scored lengthways and seeds removed (you can also use vanilla paste if you have, just add a teaspoon)
  • 1 tablespoon grappa

Instructions:

You have two options when making this. Option one: you can make it in a 28cm-greased tin or options two: in individual tartlets. I chose to make individual ones.

Preheat the oven at 180 degrees Celsius.

To make your pastry, cream together the butter, icing sugar and salt and rub in the flour, vanilla seeds or paste, lemon zest and eggs yolks – you can do this all by hand or you can do it in a food processor.  When the mixture looks like coarse bread crumbs you can add the milk or water. Pat and gently work the mixture together until you have a ball of dough, then flour it lightly. Do not over work the pastry or it will become chewy instead of flaky. Wrap in cling film and let it rest in the fridge for at least an hour. Remove it from the fridge, roll it out and line your tart tins or tin. Place in the freezer for an hour.

Remove from freezer and bake the pastry for 12 minutes or until golden brown.

Remove from the oven and turn it down to 170 degrees Celsius.

To make the frangipane, beat together your sugar and butter until light and creamy. Add your almond flour, lightly beaten eggs, vanilla and grappa. Beat until the mixture is smooth.  Place the mixture in the fridge for at least a half hour or until mixture is firm. 

Remove the stems from the figs. Score them at the top in a cross shape. Using your thumbs push up from the base opening the figs slightly.

Spoon the chilled frangipane mixture into the pastry cases or into the large tart tin, then lightly push the figs into the frangipane with the scored side up. Heat the sugar with the water and drizzle the syrup over the figs. Roughly chop the almonds and sprinkle over the top with the thyme leaves and orange zest.

Bake in the preheated oven for about 40 minutes if you are doing the single big tart and 30 – 35 minutes for the individuals, or until the frangipane mixture has become firm and golden on the outside but still soft in the middle.

Allow cooling for about 30 – 40 minutes.

Serve with a dollop of mascarpone and a sprinkle of cinnamon.

-Melissa

Dalliance - V & A waterfront

Tucked away in the V&A Waterfront on what they call the Golden Mile is a sweet spot called Dalliance. Owned by the Kove Collection this restaurant has the slogan “a little love affair” and that is exactly what it is.

The principle behind the urban eatery is that you order tapas and share. This concept might seem foreign to most people as we are used to ordering a meal to have for ourselves. Initially I had slight anxiety that a few tapas would not fill me, as I am not exactly your salad loving kind of girl. The Chef Junaid Patrick and his wonderful selection of tapas soon laid my fears to rest. The menu boasts several dishes that I can highly recommend - and that doesn’t often happen. 

 While working my way through the menu I was impressed by the outstanding service from the waiters and their knowledge on the food. I like it when I have several questions that I can fire at the waiter and he can answer me immediately. It shows the staff is well trained and that there is communication between the Chef and the waiters.  

The menu is divided into seafood, meat, vegetarian and sweets. It’s a simple layout with delicious options and I suggest ordering from all the varieties. I must say, the vegetarian spread is well thought out and the goat’s cheese salad is a must try!

The décor is classy and modern and left me impressed. You can view the staff working with your food, which is always a plus for me.  Dalliance also has a great selection of cocktails that I attempted to make my way through and everyone was as tasty as the last!

My top five dishes:

Garlic Prawns R105
Dukka spiced tuna R90
Fillet béarnaise R115
Goats Cheese R50
Chocolate beignet R60

This post is sponsored by Dalliance, opinions are my own.

If you want to make a booking here are the details:

Tel: +27 (0) 21 418 1037
Email: info@dalliancerestaurant.co.za

Shop 7216A, V&A Waterfront, Cape Town, South Africa

Opening Hours:
Monday to Sunday, 11am to 11pm

-Melissa

The Orange River - Namibia

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Over New Years (yes this blog post is late) a group of friends and I decided that we were going to paddle down the Orange River over a 4 day period with a company called Bushwhacked.

The Orange River for those of you that have my geographical skills is the border between South Africa and Namibia. They call it the Richtersveld and it is possibly one of the harshest environments one can experience or witness.  It is a seven and a half hour drive up to the border of Namibia and of course we decided to drive up in December. As we drove north the temperature on my car went up. Driving into Bushwhacked it was a whopping 55 Degrees Celsius

This adventure was going to be one of heat and tough paddling.

 We spent the first night at base camp, a beautifully set up space for you to practice your camping skills for the first night. Everyone settled in and of course the heavy debate of what to take and what to leave behind ensued.

We were given two dry bags and a cooler box per boat. You have to paddle your boat, so you don’t want to make it a very heavy one. The dilemma? You also don’t want to be out there in the riverbed without your basic comforts.  

Lesson number one: Travel light and nimble as an elf.

After many a debate we settled on leaving our tent behind. thereby cutting our clothing in half and making sure we had plenty of snacks and drinks for the river.

After breakfast we headed out on what was sure to be the adventure of a lifetime. The only problem is that after the first 100m I realised I might have possibly bitten off more than I can chew.  But I realised in that moment that there wasn’t much I could do about it.

Lesson number two: Finish what you start.

Very soon after leaving the base camp the beauty of your environment hits you. I could not believe the colour of the rocks and the mountains surrounding us. Some were bright orange and others deep red all the while with green trees on the boarder of the river and blue skies. The vivid colour palette was something I will never forget.

We paddled until lunch and then found a spot on the side of the river where our guide and his assistance setup lunch. The food is basic but simply delicious with a carefully thought out menu I could not fault. I had to question whether in survival mode if I would be fussy?

Between every moment you find yourself in the water. It was the only relief from the relentless heat that pounded down on us. Sunblock was sure to be our best friend and a precious commodity over the next few days. 

Lesson number three: wear sunscreen. Yes, like the song. He was right.

Paddling further after lunch and facing a strong head wind I again questioned if this break was for me. With my arms burning and my sense of humor fading I learnt my fourth lesson on the Orange River. Stop sulking, there is nothing you can do about it so change your attitude and be positive. A special shout out to my girlfriend for surviving me and to all the couples that broke up and got back together that afternoon!

 Our first night of camping without a tent left me with mixed emotions. The stars are unlike anything you have ever seen before but so are the insects. Now I wouldn’t call myself a city girl who lacks adventure but I will say this. I don’t want bugs on me. At all. With mixed emotions we set up camp and started counting shooting stars. The first night was possibly the best as the moon decided to put on a show and rose over the mountains. Drifting in and out of sleep, I remember thinking every time I opened my eyes that I was in the most beautiful place I had ever slept in my life.

The sun rises early so you do too. Packing up the camp after our river shower and making sure we hit the water early was our daily mission. 

Lesson number five: The early bird catches the worm

Paddling down the river I couldn’t believe the harsh environment that the animals of the Orange River live in.  The sun beats down with no mercy and the only way to protect yourself is to cover up with wet sarongs. It made me appreciate evolution and the animals ability to survive in their surrounding. We saw a troupe of baboons that clearly looked as if they thrived. I however was twitching that I might not have enough sunblock! 

Lesson number six: Be grateful for what you have, someone else has it harsher.

Our second day of paddling was fantastic. The water moved faster so the paddling was easier. We also did what is called a nappy run. This is when you tie your life jacket around your bum like a nappy and go legs first down the river. I simply loved it. If you surrender to the river you feel as if you are flowing with the water. Even when the rapid pulls you under it brings you back up. It was exhilarating.

Lesson number seven: Sometimes you just got to let go and surrender.

By late afternoon on the second day we had setup camp. Again no tent. I was fine with this given the first night was beautiful. Mother Nature however had a different idea and decided to test us with a freak electrical storm. Within the space of 5 minutes we went from blue skies to rain and lightning with gale force winds. I was still standing in my bikini! The temperature dropped so suddenly that I started shaking. I thought to myself, this is it. This is how I die, in a leopard print bikini in the Orange River. Twenty minutes later there were blue skies. It was wild. The rest of the evening was spent on edge waiting for a curve ball from our environment. It never arrived. 

Lesson number eight: Life is what happens when you are making other plans.

Our third day was again magical. Floating/paddling down the river with ice cold drinks and a group of friends that can laugh at any situation I realised how grateful I was for the people in my life. Being able to laugh no matter what is critical to your survival. If we didn’t laugh there were definitely moments we would cry. But in these moments I realised my next Orange River lesson. Laughter is the best medicine.

With the sun setting on our third day on the Orange River I went for a walk with my girlfriend. We stood in the middle of the Orange River and looked around us. It is massive and magnificent. Best of all? It is actually right in our back yard. I cannot believe so many people are trekking over seas when they haven’t even seen this part of the country. I felt like I was part of something bigger than myself.  To walk on the riverbed and see how majestic the mountains are, and to know that I was seeing something few people could see because few people would voluntarily sleep with out a tent, paddle their butt off and do their business in the bush. I felt like I had accomplished something; that I had an adventure not many will have in their lifetime and that it all came from hard work.

Lesson number ten: Be brave and capture the spirit of adventure within you.

We watched the sunset and boy, did it put on a show. The colours were something else. With great company, laughter, good food and a comfortable seat I felt content. 

We set up camp on the edge of the riverbed and lay watching fireflies to the sound of frogs croaking. It was like a scene from a movie until it started raining. So about that no tent thing… Pack one. A small durable waterproof tent. It is worth the slog. I must admit it was an all-time low in my life lying in the dark on a riverbed in the rain.

Lesson number eleven: Make the best of a bad situation.

On our last day we paddled to brunch and shortly afterward set out to do shamrock. I rapid which is classed as a stage three difficulty and was going to test us, all the team work and communication we had built up over the last three days on the river. We had to paddle extra and carry our boats 500 meters across rocks if we wanted to do it. We did. We decided that we had come this far and nothing was going to stop us now. What a blast it was and if you ever find yourself there remember lesson number eleven. Nothing in life comes without a little bit of hard work!

Once we left the river I had this instant sense of nostalgia for the last few days. Was that it? It went so fast! I felt like I was a fully-fledged river rat and I didn’t want that to change!

The busses pick you up and take you across the border, which is quick and painless. You return to the campsite sun beaten, tired and ready for a shower. I promise you it is the best shower you will ever have!

We spent New Years Eve in the campsite with spit braai’s (a South African BBQ with a whole sheep) and cold beer, which was a perfect way to watch the sun go down on the final day of a very rough year. It got me thinking. 2015 was a hard year as I have mentioned but it was also a great year. I grew from strength to strength. This was the year that launched the blog and ended it with the adventure of a lifetime. Which bought me to my final Orange River lesson.

Lesson number twelve: No one said it would be easy. They only said it would be worth it.

Thank you to Jonathan Tucker, my love, my friends and of course The Orange River for a trip and lessons I will never forget!

 

 

A christmas feast!

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2015 has been a year of growing pains for me. Although I am taller for it, it wasn’t a very easy year. There were times that I was pushed to grow and didn’t necessarily want to because change is hard. There were other times that I learnt, loved and laughed and had my friends by my side. Amongst the many things I have learnt this year is that thankfully, I have chosen my friends well. An army of woman that are fearless trail blazers. My friends constantly inspire me and remind me of how wonderful I am which is something I will never take for granted. Sometimes I am convinced that the only people who read my blog are my friends, my lover and my mother! 

I am so very grateful for each and every one of them. They have picked me up when I have fallen, pushed me when I needed it most and of course they have believed in my blog and me. They love my food and never say no to a dinner invite and they always show up with more than enough wine.

This year I decided to do a friendsmas dinner. A feast fit for queens because that is what they are to me. I believe that in life surrounding yourself with positive, loving people is as important food for the soul as the next few recipes are for Christmas.

So no matter how big or small, happy or hard, long or short 2015 was, I hope that you will have a garden full of roses that you can call friends!


Christmas Gammon

Prep time 2 days or overnight

Ingredients:

  • 1 Large on the bone Gammon (pre smoked) between 3-5kg is a good size, which should serve 8 – 10 people depending on size. On the bone is always better as the boneless ones tend to dry out.
  • pinch of salt
  • 30 grams of whole cloves
  • 200 grams glacéd Cherries
  • 1 – 2 tin pineapple rings depending on the size of gammon.
  • 1 cup of Brandy
  • 6 Tablespoons sugar
  • 1 packet tooth picks

Instructions:

Place your gammon in a large pot and fill the pot with water.

Add 6 whole cloves to the water and a pinch of salt

Boil your gammon for 30 minutes on a high heat.

Do not lift the lid and release any heat. Next you are going to ‘put your gammon to bed’
Wrap your pot carefully with newspaper. Do not spill the water out. After you have wrapped the pot in newspaper, wrap it again with blankets. You are sealing in the heat for a slow over night cook. Let the pot stand until the next morning.

Once you have let the gammon sit over night open up the blankets and newspaper and remove the gammon from a pot to a roasting tray. Keep the brine that the gammon was in as you are going to use this to glaze the gammon.

Turn your oven onto 180 degrees Celsius.

Mix your cup of brandy and sugar together. This is going to be your glaze. Take half a cup of brine from your pot and add it to your roasting pan separate from your glaze.

Next you will need to remove the net your gammon came in. Score the fat in a diamond pattern. Do not cut into the meat.

Take your cloves and place them in between the fat where you have scored. Spread them out so that they evenly cover your gammon.

Using your toothpicks decorate your gammon with your pineapple rings and cherries. Again make sure that you spread them out over the gammon and completely cover it.

Pour your glaze over your gammon and pop it in the oven.

Every 5 – 10 minutes you are going to use a turkey baster to take some of the glaze and pour it over the gammon making sure you cover the cherries and pineapple. The sauce will start to thicken and get tacky. Your gammon is ready when your cherries and pineapple start to brown. You can put on your grill in your oven for the last 5 minutes if it isn’t too aggressive. You don’t want it to burn!

Slice thinly and serve with homemade mustard! 


Home made mustard

Ingredients:

  • 5 tablespoons of white sugar
  • 12 teaspoons of English mustard powder
  • 8 eggs
  • 2 cups of vinegar
  • 1 teaspoon salt

Instructions:

Add your sugar, mustard, vinegar and salt to a saucepan. Bring it to a simmer stirring constantly. Reduce the heat to a low heat.

In a separate bowl whisk all your eggs together.

This is the part that takes practice. You are going to whisk your vinegar mixture very quickly while slowly adding your eggs. DO NOT stop whisking! If you do the eggs will scramble in the mixture! Keep whisking until all the eggs are added and then whisk for about three minutes afterwards until it has cooked through. If your eggs do scramble you can pass the mustard through a sieve. Although a pain it can save the day!

Allow cooling and thickening. You can jar the mustard and it will keep for up to a week in the fridge.

Serves 10 people.


Potato salad

Ingredients:

Base how many potatoes you boil on how many people you are having over. I work on one potato per person. So for the sake of this recipe I used 10.

  • 1 packed diced bacon
  • 1 diced onion
  • 2 teaspoons garlic
  • 200 grams of mild dill gherkins or 1 jar
  • 80 grams of butter

For the mayo:

  • 1 teaspoon salt
  • 1 ½ teaspoon flour
  • 1 ½ cups of milk
  • 1 ½ tablespoons of sugar
  • 1 teaspoon mustard powder
  • ½ tablespoons butter
  • ¼ cup vinegar

Instructions:

Add your potatoes to a pot and bring to boil over a medium to high heat. Do not let them boil over a high heat as this can break the potatoes.

Let them boil for 25 minutes. Gently poke them with a knife. If the knife slides in easily then they are ready. If not give them a few more minutes.

Once ready remove the hot water and put cold water into the pot. This will shock them and make them easier to peel.

Once they have cooled use a fork to scratch the skins off. Be gentle, as you do not want to loose half your potatoes.

Once they are peeled, dice your potatoes into bite size pieces and add them to your serving bowl.

In a frying pan add your butter, onions and garlic over a medium heat. Fry your onions until they become translucent. Add your bacon and turn the heat up slightly. Once it is ready add your onion mixture over your bacon.

Dice your gherkins and add them to your potatoes.

Next you are going to make the mayonnaise for the salad.

Mix all well together, except vinegar and bring to boil. Keep whisking. Add the vinegar once the milk has boiled and you have reduced the heat. Let it cook further on the warm plate for about 5 minutes. Add the mayo over the potatoes. Mix your salad well but not too much as you don’t want it to break into small pieces. The potatoes tend to suck up the moisture. If you feel they are a bit dry you can add a little bit of milk and mix the salad before serving.


Spanakopita (spinach and feta pie)

Ingredients:

  • 1 large onion diced
  • 2 whole garlic gloves diced
  • 400 grams of chopped Swiss chard
  • ¼ cup of dill
  • ¼ cup Parmesan
  • ½ a cup of feta crumbled
  • 2 eggs
  • a dash of cayanne pepper
  • 100 grams of butter melted
  • 1 roll of phyllo pastry

Instructions:

Preheat your oven to 180 degrees Celsius

Add your onions and garlic to a large frying pan over a medium heat. Add two teaspoons of butter. Sweat your onions until translucent and then add your dill. Cook for another minutes or so.

Add your spinach a little bit at a time. As it wilts it will reduce, then add more. Do not over cook your spinach until in wilts into nothing. You just want to soften the leaves slightly.  

Remove the spinach off the heat and add to a mixing bowl. Add your feta, eggs, Parmesan and salt and pepper to taste. Mix together well. Add your dash of cayenne pepper.

Using a 25 cm pie dish layer your phyllo pastry sheets over the dish. You need to work quickly as you don’t want it to dry out. Once you have placed all your sheets over the dish fill the center with your filling. Start to wrap your pastry inward. Make sure you brush each layer with the melted butter of it will not get that flaky effect. Do not be shy with the butter. As you close the pie from each side make sure you completely cover the filling. 

Add some course salt to the top of the pie.

Pop it into the oven and bake for 35-40 minutes or until golden brown.


White chocolate Macarons

Ingredients:

  • 110 grams egg white
  • 75 grams of castor sugar
  • 125 grams almond flour
  • 175 grams icing sugar
  • Food colouring gel

Butter cream:

  • 75 grams butter
  • 150 grams icing sugar
  • 50 grams of white chocolate (good quality)
  • 1 teaspoon double cream

Instructions:

Place the almond flour and icing sugar in a food processor and leave it on. A blender will also work.

Whisk eggs whites until they form soft peaks, as this happens add the castor sugar 1/3 at a time

Pick a colour for your macarons – I did red for Christmas. Add the colouring – just a few drops and mix well.

Turn off the food processor and sift half the mixture into the egg white, fold in with a spatula. Make sure you do it gently as you do not want to knock the air out!

Sift the second half and continue folding gently for 1 – 2 minutes until the mixtures goes smooth and glossy. The mixture must run as a smooth ribbon.

Add your mixture to a piping bag and pipe 3cm disks into grease paper. Gently tap the tray to release big air bubbles.

Let the disks stand for 30 minutes to form a skin on top of the shells.

Bake at 160 degrees Celsius for 13 minutes

Remove from the oven and allow cooling on the tray. Once cooled you can lift the shells.

For the icing mix together all the ingredients expect the chocolate. Melt chocolate over steam. Once melted add to your icing. Add the icing to the piping bag and pop it in the fridge to cool. Ice your macaroons generously and sandwich them together.

Serve with love, serve with kindness and have a joyous Christmas and New year!

-Melissa