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Chocolate Chip Cookies from Royal Bakery Windhoek

Chocolate Chip Cookies from Royal Bakery Windhoek

We all know that I  own Royal Bakery Windhoek (Website coming soon). When I made the no-churn ice cream it was also a chance for me to work on my cookie recipe for Royal Bakery Windhoek.

These cookies are so deliciously crunchy and filled with chocolate chips! Its a pity I can’t share the recipe so if you want one you would have to order from us. Just fill in the form below to place your order!

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No- Churn Banana Ice Cream

No- Churn Banana Ice Cream

Ingredients

8 ripe bananas 

a splash  of almond or coconut milk (optional)

1tbs Honey 

a handful of mixed berries (optional)

Method

Peel and slice the bananas. Spread onto a baking paper lined tray, and freeze for 2 hours or until solid. Tip into a food processor or blender and pulse for a few seconds.

If it doesn’t mix to a smooth ice cream, add almond milk 1 tbsp at a time, to form ice cream.…

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Mango Coconut Sherbet with Raspberries

Mango Coconut Sherbet with Raspberries

According to an article I read on RealSimple.com there is a big difference between sherbet, sorbet, gelato, ice cream and a granita. I knew there was a difference between a sorbet and an ice cream but when I heard of sherbet, I honestly also thought it was a sorbet with a different spelling.

I have made a banana no-churn ice cream before when I was trying to be vegan a while back but this time I…

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Snoek Fish Cakes

A  while back I had made Snoek on the braai, which was so delicious but it was just too much to fish all in one go( next time I’ll invite you). so i had some leftove  inthe fridge.Normally i would freeze any leftovers but ithis fish was too good to just freeze and wait. I spent a bit of time researching fish cakes and it came to my attention that I didnt have all the ideal ingrdients to make…

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DSTV DELICIOUS 2016-JOHANNESBURG

Last year October I was lucky enough to get a chance to go to the DStv Delicious International Food & Music Festival presented by Nedbank at the Kayalami Grand Prix Circuit in Johannesburg, South Africa.

It was such a great experience and we definitely want to do it again this year.We had VIP access which allowed us to spend the day in the Lets Call it Brunch lavish Lounge with Cointreau hosted…

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Spice it Up: Cup A Soup

I dont know about you guys but I love Cup A Soup. When I’m lazy and dont want to pull out all my pots and pans to make a quick lunch or dinner I have it with a sandwich or salad. I even have it in my office drawer😋. 

Soup can be so boring but it just depends how you present it and what you add to it to Spice it Up.So here is how I prepare my  Cup A Soup:

I prepare the creamy butternut soup…

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cake

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I recently decided to dust off the Jamie Oliver pasta machine and  the Farina “00” Flour (pun intended) i bought from YuppieChef a while back  and make pasta. The nerves got the better of me and Icould not do it but since Pasta is my second favourite thing to eat I thought why not? Here is the step by step method (Detailed recipe below) . This is Jamie Olvers recipe!

600g “00” Flour

6 large eggs

Knead and Rest

Roll

Cut

Dust

Cook

Sauce

Eat!

Ingredients

6 large free-range eggs

600 g Tipo ’00’ flour

Method

Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined. Knead the pieces of dough together – with a bit of work and some love and attention they’ll all bind together to give you one big, smooth lump of dough!

You can also make your dough in a food processor like i did. Just put everything in, whiz until the flour looks like breadcrumbs, then tip the mixture on to your work surface and bring the dough together into one lump, using your hands.

Once you’ve made your dough you need to knead and work it with your hands to develop the gluten in the flour, otherwise your pasta will be flabby and soft when you cook it, instead of springy and al dente.

There’s no secret to kneading. You just have to bash the dough about a bit with your hands, squashing it into the table, reshaping it, pulling it, stretching it, squashing it again. You’ll know when to stop – it’s when your pasta starts to feel smooth and silky instead of rough and floury. Then all you need to do is wrap it in cling film and put it in the fridge to rest for at least half an hour before you use it. Make sure the cling film covers it well or it will dry out and go crusty round the edges (this will give you crusty lumps through your pasta when you roll it out, and nobody likes crusty lumps!).

How to roll your pasta:

First of all, if you haven’t got a pasta machine it’s not the end of the world!  When it comes to rolling, the main problem you’ll have is getting the pasta thin enough to work with. It’s quite difficult to get a big lump of dough rolled out in one piece, and you need a very long rolling pin to do the job properly. The way around this is to roll lots of small pieces of pasta rather than a few big ones. You’ll be rolling your pasta into a more circular shape than the long rectangular shapes you’ll get from a machine, but use your head and you’ll be all right!

If using a machine to roll your pasta, make sure it’s clamped firmly to a clean work surface before you start (use the longest available work surface you have). 

Dust your work surface with some Tipo ‘00’ flour, take a lump of pasta dough the size of a large orange and press it out flat with your fingertips. Set the pasta machine at its widest setting – and roll the lump of pasta dough through it. Lightly dust the pasta with flour if it sticks at all. Click the machine down a setting and roll the pasta dough through again. Fold the pasta in half, click the pasta machine back up to the widest setting and roll the dough through again. Repeat this process five or six times. It might seem like you’re getting nowhere, but in fact you’re working the dough, and once you’ve folded it and fed it through the rollers a few times, you’ll feel the difference. It’ll be smooth as silk and this means you’re making wicked pasta!

Now it’s time to roll the dough out properly, working it through all the settings on the machine, from the widest down to around the narrowest. Lightly dust both sides of the pasta with a little flour every time you run it through. When you’ve got down to the narrowest setting, to give yourself a tidy sheet of pasta, fold the pasta in half lengthways, then in half again, then in half again once more until you’ve got a square-ish piece of dough. Turn it 90 degrees and feed it through the machine at the widest setting. As you roll it down through the settings for the last time, you should end up with a lovely rectangular silky sheet of dough with straight sides – just like a real pro! If your dough is a little cracked at the edges, fold it in half just once, click the machine back two settings and feed it through again. That should sort things out. Whether you’re rolling by hand or by machine you’ll need to know when to stop. If you’re making pasta like tagliatelle, lasagne or stracchi you’ll need to roll the pasta down to between the thickness of a beer mat and a playing card; if you’re making a stuffed pasta like ravioli or tortellini, you’ll need to roll it down slightly thinner or to the point where you can clearly see your hand or lines of newsprint through it.

Once you’ve rolled your pasta the way you want it, you need to shape or cut it straight away. Pasta dries much quicker than you think, so whatever recipe you’re doing, don’t leave it more than a minute or two before cutting or shaping it. You can lay over a damp clean tea towel which will stop it from drying.

This recipe is taken directly from Jamie’s website and you can read more at http://www.jamieoliver.com

Homemade Pasta I recently decided to dust off the Jamie Oliver pasta machine and  the Farina "00" Flour…

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Chicken Stir Fry

Chicken stir-fries are healthy, delicious and quick to prepare. Great for single servings or for feeding the whole family, chicken stir-fries can be adapted to suit all tastes. Here is a recipe for an easy chicken stir-fry, along with some general stir-fry guidelines.

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Cinnamon Raisin Oats

I love  “Breakfast for dinner” especially  pancakes and eggs but because I’m a grown up now and I have work to do sometimes very early, I like something  quick and easy to make. I usually have two choices Granola and yoghurt or Oats. Today I am having cinnamon raisin oats. I came across it yesterday while going through my blog reader. It wounded interesting. Do I have a recipe?? Not really. I…

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Cinnamon Raisin Oats

I love  “Breakfast for dinner” especially  pancakes and eggs but because I’m a grown up now and I have work to do sometimes very early, I like something  quick and easy to make. I usually have two choices Granola and yoghurt or Oats. Today I am having cinnamon raisin oats. I came across it yesterday while going through my blog reader. It wounded interesting. Do I have a recipe?? Not really. I…

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A Taste of Thai

A Taste of Thai

Thai-Style hake

Nothing makes me happier than  BowlFood  (anything that can be eaten in a bowl). I love Asian food and recently I’m living for Thai flavours. I try to eat vegan/vegetarian most of the time but sometimes when I want to eat meat I pick fish. This recipe is quick and simple. It will definitely hit the spot when you want something light  and spicy. (more…)

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Weekly Smoothie Packs

Hello Fam!

After a long time of just working I decided to start blogging again. Since I don’t have a lot of time these days I try to do a lot of my prep for the week on Sundays and that includes making my weekly smooth packs.

I buy most of my fruit and veg in Wooliesso I take advantage of their 30% off savings when it comes to buying produce I can freeze. I buy berries, bananas, pineapples,…

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Loaded Baked Potato Salad

Loaded Baked Potato Salad

Happy 2016 BlendIt Fam!

Welcome to the new year! I am very excited to be in 2016. I have so many things planned for you guys. I really want to focus more  using seasonal ingredients as well as putting a spin on traditional Namibian dishes.

A very typical Namibian practice is a braai; especially now in summer there is always a braai somewhere. When my flatmate  made loaded mash potatoes  I was…

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Oxtail

Hi BlendIt Fam😊

   I know winter is on its way out here in Namibia and my winter would not be complete if I did not make Oxtail. A lot of you saw the picture below on my Instagram a while ago and you have been waiting for this recipe. So without me babbling on here it is. 

I have scoured the Internet for the perfect recipe and I also tried to make up my own but it wasn’t as good as Jamie Oliver’s…

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BLOGLOVIN

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My Perfect Salad

Hello everyone :)

Ive been missing in action for a while. I’ve been so busy, I hardly have time to bake or cook these days.

I know its winter and we are all just thinking about “winter warmers” like Butternut Soup (recipe coming soon) but it helps to have something light like a salad in your recipe bank. I have one go to salad recipe that I reach for every time I want something fast and easy.