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Creamy Tomatoe and Basil Pilaf

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I created this recipe completely by chance when I had no idea what I felt like making, I started boiling rice, hoping something would spark in my mind and then it did, I used what I had in the fridge and it was a delightful winner. This gorgeous recipe is great for a side to a juicy steak or as a light lunch

You’ll need

>5 cups cooked rice

> 1 clove garlic

> 1 large spring onion

> Half a tin of chopped peeled Tomatoes

> 1 tablespoon sugar

> Handful of torn Fresh basil pieces

> 1 steam of dill

> 2 Tablespoons balsamic Vinegar

> 1 cup cream

> 2 teaspoons dried chilli

> 1 teaspoon Lemon pepper

> 2 Tablespoons Apricot Jam

> Salt and pepper

How You Do it

> In a small sauce pan heat a small glug of olive oil over medium heat, fry Garlic and spring onions together for 5 mins

> Add canned tomatoes, basil, sugar and balsamic Vinegar and allow to simmer on a lower heat for ten minutes

>  Now add Cream, Chilli,, lemon pepper and chopped dill

> Add salt and pepper to taste

> Bring to boil and then put down to simmer on low heat for 10-15minutes

> Now add apricot jam and stir in, taste if it needs more pepper and salt

> Mix sauce in with Warm rice and serve warm

If your having this as a lunch and need a little protein add some crumbed pieces of feta in with it.

Mmmmmmm

Yummy

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Lets Make a Skirt!

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Lets Make a Skirt!

This Skirt is quick and easy to make, and will take you less then half an afternoon. You can make winter skirts or summer skirts, depending which season you in , use fun patterns or even smart material if you’d like to wear it to work. This is great for the wardrobe and can cost you under R70 depending on what fabric you buy! even less if you have fabric lying around, you’ve been wanting to use but not sure for what!

You will need the following

*Elastic (Measurement of your waist or hips)

*1-2 meters Fabric of your choice. If you don’t have an over locker, try use a fabric that wont fray, or you’ll need to do French seams

And then you’ll need your Basic sewing and pattern equipment; Thread, ruler, pattern paper, pen, scissor, measuring tape

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Step one

Measure the length you would like your skirt to be. from either your waist or hips

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Mine was 41 cm

Step two

Draw a line down your pattern paper (this will be you CB and CF line) and then mark the length of your skirt on that line and from that point square out to the Right

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Step three

Now mark the top of your CB/CF line as 1 and the point where you squared out from as 2

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Step Three

At the Top of your CF/CB line at point 1 add 2cm straight up and mark it as 3

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Step four

Square Off From Point 3

Step five

Measure the biggest part of your body between your hips and thighs.

Take that measurement and add 2cm to it and then divide that number by 4

eg.

111+2=113

113/4=28.2

Take that number (28.2) and mark it on the line you squared off from 3 and mark this point as 4

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Step six

Take that Same Measurement and add 6cm (28.2+6), and mark that on the bottom line as shown above. mark as point 5

Step seven

Connect point 4 to 5 with a straight line

Step eight

On line 4 to 5 mark the length of the skirt from point 4, mark as point 6

Step nine

Connect Point 1 to Point 4 by smoothing off the line, make sure you square off from point 1 so the line is straight. Also smooth off from line 2-5 to connect to point 6

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Step ten

Now add Seam Allowance at a measurement of 1.5 cm all around the pattern except for the CF/CB line because this will be one fold.

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Indicate Clearly that the CB/CF needs to be on Fold

Step eleven

Now cut out you pattern and pin to fabric. Cut pattern twice with CF/CB on fold both times.

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Step twelve

You should now have 2 pieces of fabric. Pin fabric right sides facing to each other on the side seams.  sew together and then over lock if needed. Also over lock the top of the skirt

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Step thirteen

Now Measure Elastic by putting it on yourself and pulling slightly tighter until it sits nice and securely but not to tight. If your making this for someone else then take there waist/hip measurement and subtract 5 cm

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Close the elastic by stitching it together, don’t sew right sides facing, rather so it on top of each other so it isn’t bulky. Preferably 1st overlook the elastics open edges

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Step fourteen

Now pin Elastic to the skirt. Remember the elastic needs to be pinned to the outside of the skirt as it will be on the top. you wont be sewing Right sides facing but on top of one another. You need to gather the skirt as you pin it, to allow it to stretch. Pin 1cm away from the edge of the bottom of the elastic.

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Step Fifteen

Now you need to sew the pinned fabric, if your machine has a zig zag stitch its best to use that, if not, set your stitch length 2 marks up and  stretch the elastic slightly as you sew, not to much or it will stretch the elastic out of shape. Sew 0.5 away from bottom elastic

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Step sixteen

Finishing off

Put the skirt on and see if your still happy with the length or cut of excess length. then do your hem as you prefer. Either a Pin Hem, over lock or Blind hem

And there You have a skirt.

Happy Days 😉

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Feta Stuffed Home Made Beef Patties

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If your a fan of burgers, you know there is nothing better than a juicy home made burger!!  Moist, tasty and fresh, its the perfect Friday night fun dinner to get creative with!!

I got this recipe from Harry Sideropolis at the good food and wine show and this is my take on it…

This recipe makes 20 Patties depending on size

Ok so you will need;

  • +- 1.5 kg Lean (cause we want to be healthy) Mince
  • 1 cup fresh dill
  • 1 cup fresh Basil
  • 1 cup fresh parsley. I didn’t have fresh Parsley so I used dried, it worked but try to use fresh its worth it in the end
  • 2 eggs
  • 3 Table spoons bread crumbs
  • Half a tin of canned chopped and peeled tomatoes
  • 3 Blocks Feta
  • 1 table spoon sugar
  • Salt to taste
  • Pepper to taste

And now, how you do it;

  • Get a nice big bowl to work in, empty your mince into the bowl and add roughly chopped herbs. don’t be scared to add in the stalks, they have Most of the flavour. You need to get down and dirty with this recipe, get your hands in there and mix like you’ve never mixed before
  • Now add your 2 eggs, and get messy again!

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  • After This add Tomatoes, mix, then add bread crumbs mix
  • Now Add your sugar, salt and pepper. if you like your salt don’t be shy, else your patties may end up Bland. Make sure everything is nicely mixed together
  • If you Don’t Mind tasting raw meat, have a little taste to see if its missing something
  • Now the stuffing Begins, 1.take a hand full off mince 2.roll it into a ball and then squish flat 3.after that squish more flat in the centre to make a little ‘well’ 4.In that little well push in the crumbed feta. Not too much just a few crumbs 5.then fold over the patty, to close the feta in the middle 6.Roll once more and then squish down again to make a patty. the patty should be about 2 cm thick

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  • Now your Patties are ready to fry
  • Heat a small about of olive oil on a medium heat
  • place each patty in the pan careful and gently, give it a good 3 to 6 minutes on each side depending on how you like your meat
  • Once its done, Get creative with those burgers, add cheese, pineapple, pepper sauce or whatever tickles your fancy
  • I simply put some sweet chill sauce, normal chilli sauce, tomatoes and cheese with my patty on a Panini and it was great!

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A Few Tips

  1. Keep your mince in the fridge before you start this recipe, this recipe works best with cold mince. This  helps for your patty not to fall apart before its even reached the pan
  2. Once your patties are in the pan DONT fiddle with them, leave them until its time to flip them! You only need to flip them once!
  3. This recipe can also be used to make meatballs
  4. You can also add other things in the middle like mozzarella, Sun dried Tomatoes, Corn, whatever tickles your fancy
  5. Last but not least……….Enjoy every bit!

 

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Good Food and Wine Show- The Review

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This Saturday I went to the good food and wine show, and this is what I thought about it……

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We arrived on the clock as the doors opened and inside there was a Diverse variety of different wines and food stalls. Wines from all over the country and food types from every corner of the earth.

The things I enjoyed the most was the array of beautiful cakes from wedding to birthday cakes, that were stunning1

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Not to Mention the life sized rhino cake that was made by a team that included Cake Boss, and believe it or not All the proceeds made from every slice bought at R20 went to Charity!  And If you have ever wondered if those huge cakes he makes on his shows are tasty and not just pretty, well I have your answer, it is yummy and moist!!

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I also enjoyed watching Chef Harry Sideropolis showing us how to make a mouth-watering home made burger patty. That I will be trying out soon! While I was watching him do his magic at the Goldcrest Stand, they gave me one on these babies as a tasty

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This Canape is so easy to make, simply take a cracker, smear on fig jam add a small piece of blue cheese, a little micro green and Volar! Nice for guests or just as a snack!

They were also busy making a life size car out of cake….enough said

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My favourite exhibitors of the day included Candy-licious, it was filled with all those commercial American sweets like M & M’s, Nerds, Herseys and some other novelty sweeties.

Another was Leafy Greens Café, this is a restaurant that does healthy and organic foods, I tried a piece of Cheese cake that tasted just as good as normal cheese cake if not better and it had no sugar or eggs in it.

Gourmet fudge was fantastic, all different flavours of fudge, I tried them and I loved them, my favourite was the milk tart fudge. This is there facebook page:  https://www.facebook.com/pages/Gourmet-Fudge/151831581634355

I also managed to meet Jenny Morris and Reza Mahammed and even though I tasted buddies cake I didn’t  get meet him

Arriving early to the show had its benefits, as 2 hours in it Was absolutely packed and it was almost impossible to move or get to the exhibitors, I wasn’t even able to taste one sip of wine because it was chock a block full with all the people around the wine stalls. I did expect to get more tastys from all the exhibitors so that was a little disappointing Not being able to try new things without having to buy a whole meal, the ones that did give samples I loved….and I remember

My highlights were the beautiful cakes. I would have loved more samples and preferred quality over quantity so that there could be more space in the aisles to move around or a bigger venue. So even though it was a nice day out I did expect more from this event so That’s why I have given this event 2 stars out of 5

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Coming Up….Good Food and Wine Show

The 1st event I will be reviewing is the Good Food and Wine show. Its from the 1st to 3rd of August at Coca Cola Dome. Its only R125 a ticket and Celebrity Chefs and bakery’s that will be there include the likes of Buddy Valastro, AKA, Cake boss! Can someone say ‘Yuuuum!’, the Oh so fabulous Reza Mahammad and our Very own Siba Mtongana from Siba’s table and those sisters we all feel in love with in the last Materchef, Seline and Leandri.

It will be my first time attending the good food and wine show, so I’m not sure what exactly to expect besides Food, food and more Glorious food!

http://www.goodfoodandwineshow.co.za/

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So Here We Go, My Very 1st Post

So blogging has been on my mind for a long time now, wanting to do it and never getting around it.

I have finally put my first step into the popular world of blogging. I must say I am very excited, I’ve heard that you should stick to one topic for your blog, but to be honest I could not decide what I wanted to do, so ill be doing all the stuff I love. I’ll be blogging about Fashion, Cooking, Baking, D.I.Y, Restaurants, Events and whatever else comes up along the way. I didn’t want to limit myself! I want this to be more of a lifestyle blog rather than just a ‘Fashion Blog’ or ‘Cooking Blog’

I really don’t know what I am doing, so far my only plan is to figure it out along the way. I have already lost my menu bar and have no idea how to get it back, but ill get there…hopefully

So here’s to my new venture in blogging! **Ching Ching**