The year is on a roll and believe it or not we're approaching the half way mark far too quickly - time really flies! Maybe this is just the right moment to pause for a while and look outside - see what nature is doing. We are so wrapped up in our daytime jobs that we hardly get time to reflect on how we should live life. That's where nature comes in. Seasons are there for a very good reason, just like there is also day and night. Nature is desperately trying to force us to adapt to it's rhythm and slow down.
Taking time out seems like a total waste of good productive time - but believe me the rewards are better than you could possibly imagine. It doesn't mean doing absolutely nothing - it just requires a change of pace, a different activity, mindset and attitude to life and the people we share it with.
Now you may well ask what this has got to do with a food blog. .......EVERYTHING!!!
Food is simply the magic ingredient to make life wonderful. Eating a delicious dish or well prepared meal, feeling the texture of kneaded dough under your hands, smelling the aromas of freshly picked herbs, it all adds a new dimension to life. And the best part is sharing a wonderful meal with really good friends and family - there is just no better way to spend time with the people that enrich our life!
With the cold of winter upon us it is also a good time to forget some of those overly healthy option meals - they simply just don't hit the right spot. Now is the time to get cooking those hearty meals, slow braised with rich sauces, and baking lovely breads and scones and rich puddings served with custard, cream or ice-cream.
This afternoon is calling for the most indulgent buttery scones for tea time on the farm. The recipe is one that we got from a farm stall in the mountains near Grabouw. It is simply delicious - the best we have tasted in many years- and it is dead easy and almost foolproof. Serve with strawberry or apricot jam and lost of sweet vanilla flavoured cream.
Taking time out seems like a total waste of good productive time - but believe me the rewards are better than you could possibly imagine. It doesn't mean doing absolutely nothing - it just requires a change of pace, a different activity, mindset and attitude to life and the people we share it with.
Now you may well ask what this has got to do with a food blog. .......EVERYTHING!!!
Food is simply the magic ingredient to make life wonderful. Eating a delicious dish or well prepared meal, feeling the texture of kneaded dough under your hands, smelling the aromas of freshly picked herbs, it all adds a new dimension to life. And the best part is sharing a wonderful meal with really good friends and family - there is just no better way to spend time with the people that enrich our life!
With the cold of winter upon us it is also a good time to forget some of those overly healthy option meals - they simply just don't hit the right spot. Now is the time to get cooking those hearty meals, slow braised with rich sauces, and baking lovely breads and scones and rich puddings served with custard, cream or ice-cream.
This afternoon is calling for the most indulgent buttery scones for tea time on the farm. The recipe is one that we got from a farm stall in the mountains near Grabouw. It is simply delicious - the best we have tasted in many years- and it is dead easy and almost foolproof. Serve with strawberry or apricot jam and lost of sweet vanilla flavoured cream.
Scones: This recipe makes about eighteen scones. They can be pressed out with a cookie cutter, or you can bake them in a muffin tin. This is the one recipe where you should not substitute butter with baking margarine. It is not a so-called healthy option - it is delicious and buttery - the way a true scone should be!
Serve them before completely cooled with a jam of your choice and whipped cream.
Ingredients:
4 cups flour
1 tsp sugar
30 ml bakingpowder
5 ml salt
250 g butter
2 eggs
1 cup milk
1 tsp lemon juice
Method:
Sift flour, sugar, baking powder and salt together.
Rub the butter into the flour until the breadcrumb stage. (A MAGIMIX does a wonderful job of this process)
Beat eggs, milk and lemon juice together and add to the flour mixture.
Cut the liquid into the flour to form a dough. A knife or large spoon works well. Do not overwork the mixture - it must just be evenly combined.
Turn dough out onto a well floured working surface. Roll out dough to ±3cm thickness.
Press scones with a cookie cutter of approximately 6 cm diameter.
Place scones on a lightly greased baking tray.
Brush with a little milk or beaten egg to give a nice golden colour.
Bake for approximately 12 minutes at 220°C until well risen and golden.
Leave to cool slightly and serve when still lukewarm.
They can be refreshed the following day by heating them for 5-10 seconds in the microwave oven.
Serve them before completely cooled with a jam of your choice and whipped cream.
Ingredients:
4 cups flour
1 tsp sugar
30 ml bakingpowder
5 ml salt
250 g butter
2 eggs
1 cup milk
1 tsp lemon juice
Method:
Sift flour, sugar, baking powder and salt together.
Rub the butter into the flour until the breadcrumb stage. (A MAGIMIX does a wonderful job of this process)
Beat eggs, milk and lemon juice together and add to the flour mixture.
Cut the liquid into the flour to form a dough. A knife or large spoon works well. Do not overwork the mixture - it must just be evenly combined.
Turn dough out onto a well floured working surface. Roll out dough to ±3cm thickness.
Press scones with a cookie cutter of approximately 6 cm diameter.
Place scones on a lightly greased baking tray.
Brush with a little milk or beaten egg to give a nice golden colour.
Bake for approximately 12 minutes at 220°C until well risen and golden.
Leave to cool slightly and serve when still lukewarm.
They can be refreshed the following day by heating them for 5-10 seconds in the microwave oven.
Tomato Bredie: There are few things as homely as a real traditional bredie. With the cold spell this weekend and loads of tomato reduction in the freezer, this is the time to make this typical South African dish to warm everyone's senses this evening.
Light the fire, open a bottle of red wine and enjoy this hearty meal with your family or friends. It is a great dish for entertaining a few people without too much fuss and it is sure to please everyone. Simply serve with rice and a mixed salad, and maybe a freshly baked bread to mop up the last remains of the sauce.
Ingredients:
2 kg stewing lamb (shin cut into short lengths, ribs cut into pieces, necks chops and belly pieces - don't remove the fat, it adds to the flavour and balances well with the acid from the tomatoes)
2 large onions, roughly chopped
1 heaped teaspoon crushed garlic
salt and pepper to taste
cooking oil to brown the meat
6 medium potatoes, peeled and cut into quarters
2 liters tomato reduction (if not using your own, substitute with 1kg fresh tomatoes and 50gr tomato paste and 500ml beef stock)
10-15 ml dried basil
1-2 tsp sugar
Method:
Season meat with salt and pepper to taste.
Brown meat in a heavy based ovenproof casserole. Add onions and fry till soft. Add garlic and fry.
Add 750ml stock, and bring to a slow boil.
When meat becomes tender (after 2-3 hours) add the tomato reduction, or fresh tomatoes and 50gr tomato paste, basil and let cook through. Start adjusting the seasoning.
Add potatoes (the acidity can cause them to take fairly long to go soft). Parboiling them is a good option.
When the bredie has simmered and the flavours start coming together the sauce might need thickening. The best way is to mix 60 ml flour with a little water to form a thick paste. Add some hot sauce to the paste and mix well. Add more sauce until thin and smooth. Pour this mixture back into the bredie and stirr well. Bring to the boil until it thickens, let it cook through for a few minutes.
Serve with rice, salad, fresh crusty bread or whatever takes your fancy - and don't forget the wine and good company - this pleasure is to be shared!
Light the fire, open a bottle of red wine and enjoy this hearty meal with your family or friends. It is a great dish for entertaining a few people without too much fuss and it is sure to please everyone. Simply serve with rice and a mixed salad, and maybe a freshly baked bread to mop up the last remains of the sauce.
Ingredients:
2 kg stewing lamb (shin cut into short lengths, ribs cut into pieces, necks chops and belly pieces - don't remove the fat, it adds to the flavour and balances well with the acid from the tomatoes)
2 large onions, roughly chopped
1 heaped teaspoon crushed garlic
salt and pepper to taste
cooking oil to brown the meat
6 medium potatoes, peeled and cut into quarters
2 liters tomato reduction (if not using your own, substitute with 1kg fresh tomatoes and 50gr tomato paste and 500ml beef stock)
10-15 ml dried basil
1-2 tsp sugar
Method:
Season meat with salt and pepper to taste.
Brown meat in a heavy based ovenproof casserole. Add onions and fry till soft. Add garlic and fry.
Add 750ml stock, and bring to a slow boil.
When meat becomes tender (after 2-3 hours) add the tomato reduction, or fresh tomatoes and 50gr tomato paste, basil and let cook through. Start adjusting the seasoning.
Add potatoes (the acidity can cause them to take fairly long to go soft). Parboiling them is a good option.
When the bredie has simmered and the flavours start coming together the sauce might need thickening. The best way is to mix 60 ml flour with a little water to form a thick paste. Add some hot sauce to the paste and mix well. Add more sauce until thin and smooth. Pour this mixture back into the bredie and stirr well. Bring to the boil until it thickens, let it cook through for a few minutes.
Serve with rice, salad, fresh crusty bread or whatever takes your fancy - and don't forget the wine and good company - this pleasure is to be shared!