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Newsletter 1: Nov 2007 |
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| Who's New? | Recently Listed |
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| The Fusion Cooking School Situated in Durban the school offers a variety of courses for amateur cooks & professionals.More Info > |
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Black Eyed Bean Caterers
A successful & dynamic catering company that caters to the greater Johannesburg area. More Info > |
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| Christmas 2007 |
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| Christmas is just round the corner! Remember to book a caterer for your function early on as they get booked up fast! BOOK A CATERER NOW |
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| Throw a Spring Dinner Party - Great MENU IDEAS from South African Foodies |
Throw a fabulous Spring Dinner Party for some of your friends. Browse the menus
on South African Foodies.co.za and contact one of our many talented caterers to
come and cook the menu for you in the comfort of your own home. See one of
our menu ideas below:
SPRING MENU IDEA: Proudly South African
Starters: Crisp bacon & parmesan salad served with a sweet potato fritter.
Mains: Oxtail Potjiekos served with rice or pap Dessert: Traditional Milk Tart Or Peppermint Crisp Fridge pudding
MORE MENU IDEAS > |
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| Food & Enteratining
Idea |
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| This is a refreshing change from plain old water. Simply clean and cut a few strawberries
lengthways and place in a jug of water. Eventually the water will develop a slight
strawberry taste. This can be done with apples, lemons and various other fruits too.
MORE ENTERTAINING IDEAS > |
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| Herb Q & A: ROCKET |
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| This member of the mustard family has a tangy, peppery taste. It is rich in iron and vitamins. Rocket goes extremely well with blue cheese, tomatoes and peas. Rocket pesto with walnuts is delicious with pasta, chicken or beef fillet. It also enhances the flavour of soups and stews. |
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| Recipe to try: YUMMI RUSKS |
INGREDIENTS
- 1 kg self raising flour
- 8 ml baking pdr (1.5 teaspoons)
- 10 ml salt
- 375 ml all bran flakes
- 125ml digestive bran (half cup)
- 165 ml raisins
- 165 ml sultanas
- 250 ml sunflower seeds
- 100g chopped pecan nuts
- 85 ml dessicated coconut
- 50 ml sesame seeds – optional
- 312.5 ml brown sugar
- 2 eggs , beaten
- 500 ml buttermilk
- 500 g margarine melted (2 cups)
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METHOD
1. Mix all dry ingredients together in a large bowl
2. Beat eggs and buttermilk together and add melted marg. Add to dry ingredients and mix well, using wooden spoon.
3. Shape into balls and place close together in greased loaf pans. (the closer they are packed, the taller the rusks will be.)
4. Bake at 180 deg on middle shelf for about 45 mins.
5. Remove from oven and cool in tins for 45 mins. Break rusks apart and lay on a flat baking tray. Return to oven and dry out at 120 deg for aprox 2-3 hours, or overnight in the warming drawer. |
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| Entertaining
Q & A |
After guests arrive, how long should I wait before serving food at a dinner party?
Good question! I have been to dinner parties before where the guests have had to wait for over 2 1/2 hours to eat. You don't want to keep your guests waiting too long so make sure your food is ready or almost ready by the time guests arrive. You can serve drinks and snacks and then serve the meal after about 45 minutes to an hour. If guests are socializing well and there are plently of snacks you may want to wait a little longer. However you don't want to keep your guests waiting too long and if your dish is taking much longer than you expected, make sure that you have plently of snacks on hand to avoid unnecessary hunger pangs! |
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