• Email Us
• Advertise with us
 Newsletter 16: April / May 2010
 Handy tips on Cooking and Entertaining:

No More Tears: The next time you find yourself chopping onions, try chopping them near an open flame. The sulphur vapours released from the onion will burn off before they can irritate your eyes. Lighting a candle is probably the easiest method available.
Apple Candles: The next time you have a dinner party, instead of using your normal tapered candles to achieve a cosy atmosphere, try apple candles. Core the apple and place a tea light candle into the hollow opening, the metal around the tea light will prevent the apple from burning and best of all, apples float, which means you can create your very own homemade floating candles.
Facts About Spices : Garam Masala
Originating from India, Garam Masala in direct translation meaning 'Hot Mix' is generally obtained my mixing Cinnamon, Cardamom, Cumin and Peppercorns. Ideal for rubs on roast meats and vegetables, or more taditionally with Indian cuisine, the spices can be added to dough for flatbread or naan bread. More westernised chefs have been known to use this versatile spice in desserts like flan or chocolate torte.

 Recipe to try: Mint and Coriander Lamb Chops (serves 2)
Mint and coriander are wonderful combinations and this pesto makes for a tasty topping on lamb chops. Serve the chops with coriander mash or roasted baby potatoes.

METHOD

  1. In a pestle and mortar, add the ingredients for the pesto and mix well.
  2. Spread a little pesto over the chops and then place in the fridge for 30 minutes
  3. Rub salt along the fatty side of the chops so they go crispy.
  4. Grill for 20-25 minutes (or longer if you want them crispier)


INGREDIENTS

  • 6 Lamb Chops
  • Mint leaves for garnishing

PESTO:

  • 1/3 cup fresh mint, chopped
  • 1/3 cup fresh coriander, chopped
  • 1 tsp chilli flakes
  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • Salt and pepper
  • ½ tablespoon lemon juice
 Food Q & A
Q:
 How do you cook rice? All my attempts have failed dismally, I either burn it or it becomes stodgy.
A:
  • Rinse the rice first to get rid of excess starch
  • Then use 1 ½ cups water for every cup of rice.
  • Bring this to the boil on medium heat, uncovered.
  • Turn the heat down and leave lid on at an angle – allowing steam to escape.
  • When you see craters in your rice, put lid on tight, turn down to low heat and allow to simmer for 15 minutes.

Your rice is now ready to fluff up and serve!
  Up and Coming Events

- Crush On Constantia

- Lambert's Bay Kreeffees

- SA Cheese Festival

- Ladismith Eko-Fees

- Grape Crushing Festival