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Slaving over the stove

So in your family who is responsible to make food holiday season

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Fun and nibbles

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Merry Christmas from my family to yours

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Mistress of spices from A to T (PART C)

Cardamom

A spice of pungent aroma that comes in two different coloured pods, green and white. Suited for curries, breyani and rice dishes when crushed. Then ground cardamon for pudding, koeksisters, biscuits and cakes.

Cloves

Dried open flower buds found in Indonesia. Strong aroma and spicey taste that bring life to sweet dishes and make profound combination with cinnamon, allspice and nutmeg. When ground it's more flavourful.

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Mistress of spices from A to T (PART B)

Barishap (Fennel)

Yellow flowered strong smelling plant that has a similar appearance to jeera. It tastes bitter and somewhat like aniseed. Suited for fish and savory dishes (e.g chevra). when ground it uplifts breyani masala and traditionally chewed to freshen the breath after a spicy meal

Bay leaf

Picked from the True laurel or Sweet bay tree. It possesses a slightly bitter taste and a very aromatic. Used in dishes like sosaties, denningvleis and pickled fish.

Borrie (Turmeric)

This spice is yellow and grounded originating form the dried root of a plant in the ginger family (Zingiberaceae). Bitter, peppery taste and will stain anything yellow. used to colour rice, flavouring in pickled fish, sosaties and curries

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The lady behind the cookbook...Faldela Williams

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Mistress of spices from A to T (PART A)

ALLSPICE:b This spice gets its name from the fact that it has an aroma and flavour of nutmeg, cinnamon and cloves. It originates from the West Indian pimento tree. famously used to make masalas and when grounded best fro desserts cakes and biscuits

ANISEED: Shares a similar shape to jeera and barishap this spice which comes from an anise plant should be used sparingly to avoid its liqourice flavour being overpowering in confectionary. The Star Aniseed is obviously star shaped and can be be found ground in a garam or breyani masala

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On arrival at the Cape over 300 years ago, Malay cooks brought with them a diverse culinary tradition characterized by the art of seasoning. The use of aromatic spices, herbs and seasoning even today forms the heart of Malay cooking and flavours range from the pungency of hot chillies to the fragrances of nutmeg, cinnamon and cloves.

Spices, Herbs and Seasoning - CAPE MALAY COOKING  by Faldela Williams

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Cape Malay Cooking...dis nou heerlik

This week's focus is on an authentic South African cuisine, Cape Malay.

Cape Malay are a Muslim community which are of Malaysian decent and have created a culture and heritage that gives Cape Town the great history and attraction.

The cooking has indonesian, Arabian, Turkish, Dutch and English influences.

I am not Cape Malay but I grew up with my mom cooking meals from recipes she got from friends or the lady at our local spice shop and the best cookbook that even I have come to use, Cape Malay Cooking by Faldela Williams.

We will be sharing some of Faldela's recipes and others we come across and perhaps showcase what we have attempted. (my goal is to master Fadela's Cape Malay koeksisters)

                                                                                Daniela G.

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Apple Pie baked *inside* real Apples Tutorial

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TRYING to detox all that rich food. I know it goes against the blogs title but damn i need a break from all that good food... :)

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PLAYING WITH FOOD

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CARROT CAKE WITH VANILLA ICING

Make a birthday extra special by baking the cake yourself. That is what my sister did and that not only made it special but the cake tasted unlike the mass produced supermarket cake and for a cheaper price it had the same standard as what you would expect from your fancy confectionary store.

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Recco con pollo made by a damn good cook. well done Matt on your Come Dine With Me dinner.

                                                                                       Daniela G.

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my favourite>>>>> Prawns with a tomatoe sauce and toped with danhia (fresh coriander)

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What to do with leftovers

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IT'S ALL ABOUT THE COLOUR!!!!! Spectatuclar how they came out because the first time we tried making rainbow cupcakes it was a huge FAIL.

I think we finally got it this time and i must say they not only looked good but tasted delicious. we made these  for a lady who wanted them for her child and so we have decided to put our talent to good use and make some money from it.

                                                                           Daniela G.