Villa Bellentani Balsamic

 Villa Bellentani Balsamic

Villa Bellentani Balsamic

Just a little beyond a good wine is an aged vinegar. In Modena it’s revered as balsamico. Gourmet chefs seem to have embraced the allure of balsamic vinegar in the last two decades, but it was tradition passed down in Italy from father to son over centuries that resulted in the large scale acceptance of the finest vinegar condiments the world has ever known.

“Italy, and the spring and first love all together should suffice to make the gloomiest person happy.” – Bertrand Russell

The strains of classic Italian folk music are heard in the distance as the doors open on something new, yet something altogether regal. The villa in Carpi is one of Italy’s national historic landmarks and the Villa Bellentani sits as one of its crown jewels. Built in the 18th century, the Villa Bellentani harkens to an era of rich heritage and rural sensibilities. Now, this same villa is a perfect blend or uncommon historic beauty coupled with state of the art facilities for aging balsamic vinegar for yet another appreciative generation.

It’s plain to see that the world has discovered a special love affair with Modena balsamic vinegar, yet it is also true that two other facts are equally evident. 1) There doesn’t seem to be enough quality balsamic vinegar to meet growing world demand and, 2) while inferior vinegars are easily obtained they spoil the pristine image and taste of true, aged balsamic vinegar. The Italian producer Villa Bellentani is making efforts to offer some of Modena’s best vinegar, yet preserve the integrity of the balsamico heritage.

It was with a deep respect for the thousand year history of balsamic vinegar that Italian vineyard growers join with producers at Villa Bellentani to develop quality aged balsamic vinegar that holds to the timeless traditions of Italy’s finest producers. 

Americans discovered balsamic vinegar in the 1980’s, but it was tradition passed down from father to son over many centuries that resulted in the ‘overnight success’ of the finest vinegars the world has ever known.

The same country that brought you such notable artists as Michelangelo and Leonardo da Vinci as part of the Renaissance also provides a culinary artistry that offers incomparable quality and taste - the wonderfully adaptable aged balsamic vinegar, aceto balsamico di Modena.

It is certain that such taste has value far beyond the purchase price. Long standing Italian history comes into focus when the balsamic vinegars of Villa Bellentani are tasted and found worthy to attain the ranks of the ‘world’s finest’.

Producers around the world have attempted to duplicate the Modena balsamic vinegar, but few pay regard to the tradition and taste that find customers willing to pay hundreds and even thousands of dollars for well aged blends. It is a shame to see something so precious treated in such a common way by many who will claim a product of comparable quality. In truth, much of what sells as balsamic vinegar is little more than common vinegar mixed with caramelized brown sugar. Yet in Carpi there’s a wooden cask of balsamic vinegar that has aged for more than a decade, and one day some of the precious liquid inside could find its way to your table. Your eyes will close and you take in an appreciative breath, for the taste was worth the wait.

The pace of life in Carpi is a world removed from most urban cultures. Perhaps it is that slower pace that is beneficial when you discover the difference in well aged balsamic vinegar in the grand tradition of Italy. Villa Bellentani a family estate producer seeks to fill that void.

A Guide To World Class Cuisine on the Web

A Guide To World Class Cuisine on the Web

As a self-declared gourmet from the womb, I'm always going out and trying the latest restaurants and culinary creations wherever I find myself. But sometimes, its nice to have a night in and be the one making the meals, rather than just eating them. Because I'm not the type to stick to a one-pan-easy-casserole-type-of-concoction, nor am I adept enough to combine flavors like the experts in my favorite restaurants, I turn to food sites for help with all my culinary questions.

If you're like me, and can't always follow a recipe without visual instructions, check out www.Gourmandia.com. The site includes not only written instructions, but also videos of chefs preparing the recipes. Recipes are divided into categories of the most popular videos, as well as by restaurants, which are predominantly French or French-inspired, as well as healthy recipes. You can also search by chef and see their Michelin ratings, which is fun as they are all European. Also take advantage of the site's special touches, like napkin-folding instructions as well as a store where you can purchase a selection of quality gourmet goods.

If you're not in the mood for French but feel like trying out a new recipe, and can't decide whether to go exotic or traditional; direct your browser to www.ifood.tv, where you can watch people who love to cook make recipes in their home kitchens. You can watch your dish being made and then print the recipe for your own time spent in the kitchen. If you're really inspired, you can join iFood.tv and share some of your own recipes with the cooking world.

At www.VideoRecipesOnline.com, you can find video instructions on cooking meals that are quick and easy. Each video demonstration gives instructions on how to turn packaged food -products and flavorings into a whole meal. This site is good for families with little time to cook, but who want to make home-cooked meals. However, if you're into making elaborate meals from scratch, you can skip it. 

Have you noticed how popular the Food Network has become in the last few years? The chefs are just as celebrated as their famous clientèle! If you are a fan of the famous foodies, watch your favorite Food Network stars make the recipes you forgot to TiVo anytime you want at www.FoodNetwork.com. You can search videos by popular chefs or by recipe categories and make yummy noises right along with Rachel or Giada.

One of my favorite sites, and the one I probably use the most can be found at http://AllRecipes.com. I like allrecipes.com because it really does seem to have every recipe imaginable. Not only does the site include recipes, it also has instructional videos on those tricky techniques real chefs seem to perform with such ease; like pitting an avocado or cutting and serving cake without all the layers falling apart. The range of recipes and levels of expertise are also extensive, so no matter what you're cooking up, allrecipes.com can probably help you out.

These sites are easy to navigate and can provide a lot of help for those who like to eat and want to try making fabulous food for themselves.

9 Simple Tailgating Tips for Beginners that Will Make You Feel Like a Pro

9 Simple Tailgating Tips for Beginners that Will Make You Feel Like a Pro

Corn Bread - Muffin Mix Take a journey to the past with an old country style cornbread mix. They are the best of an era. They are great to make in muffins or as waffles. You won't ever regret having this mix for one second.

Many people nowadays are getting interested in tailgating. If you haven't tried ir and you want to throw a successful tailgating party that no one will ever forget, then this article is for you.

Here are 9 things you need to consider as a beginner in tailgating:

1. Before having a party, be sure that you have already packed up the things you need. Assess all the things you need like chairs, tables, trash bags and other things that you think you might need and pack them into your vehicle. Make sure also that you are ready with the foods that you will be bringing. You should learn the proper way of packing the foods. The last food to be packed must be the first one to use. Being prepared will ensure a smooth running tailgate party, an essential aspect for any party.

2. Checking the location where you are planning to do your tailgating should be done a day before you plan to party. Make sure that you have the correct space for a big party.

3. Filling up your propane tanks for cooking should be the one thing you should never forget. Do not just assume that it is full, instead you should go and check it out and see for yourself.

4. Separating your raw meats and your ready-to-eat foods and beverages should be observed. You should have a separate cooler for each of them in order to avoid bad smells and spoiling the food.

5. It is more advisable to the beginners to have freeze-bottled water or drinks to be use for cooling rather than putting loose ice. In this way, you can observe cleanliness and orderliness while tailgating. There will be no water scattering on the floor because of the loose and melted ice.

6. Fly flags, balloons or anything that can be use for recognition in order for your guests to have an easy way in locating you.

7. Food should always be ready so that anytime your guests or participants wants to eat, you are ready and you will not be panickingto cook to order.

8. After grilling, you should remove the ashes and keep them in a heavy-duty foil and dip them completely in water before allowing it to be placed in a container which is non-combustible in order to observe cleanliness.

9. Lastly, remember that after the party is over, you should clean up your own mess. Bring plenty of trash bags and recycling bags to be able to dispose all your garbage cans and bottles. Put everything in its proper places. 

By doing all of these things, you can consider yourself as one of the pros in tailgating.

A Cook's Guide to Quick Meals and Desserts

A Cook's Guide to Quick Meals and Desserts

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Desserts

With cooking, creativity can be just as important as the ingredients. With our busy lives, we can all get in a rut sometimes when it comes to cooking. We want simple and quick meals that we've cooked hundreds of times - no surprises! We want our children to try new, healthier foods but aren't willing to be creative and try out some new recipes. 

If you find yourself cooking the same old meals week in and week out, there's good news. Now you can try out new recipes using many of your handy ingredients and create new healthy meals easily. Here are some tips to get started.

Buy an Easy Cooking Cookbook

This might sound obvious, but you should first find a cookbook with recipes your family will love that's very easy to follow. Many cookbooks today offer only "fancy" foods packed with bizarre ingredients you've never heard of. Often, the food in these books doesn't even look tasty in the photos! Shop around online to find a cookbook that makes cooking easy and uses many of the ingredients you already keep around the kitchen. Be sure the cookbook offers your basic types of recipes such as entrees, casserole dishes, breads, fruits, veggies, beverages, and desserts.

Cookbooks also tend to favor one style of cooking, such as Santa Fe style cooking or Southern cooking. Choose one that caters to your family's taste buds, but don't be afraid to try something new.

Spice It Up

After buying a cookbook, go through the cookbook marking recipes you'd like to try for the month. You might try one or two new recipes a week just to add a little excitement to the dinner table. Write down the ingredients required, but don't forget the spices. Spices are usually what can make or break a meal. Buy spices that are required for the recipes and maybe a few extra spices for later. You can stock up on spices and keep them for a long time. When you become familiar with the new spices, you can test them in a variety of foods to enhance the flavor.

Create Menus in Advance

Preparation is the key to saving time and sticking with a meal plan. Plan menus in advance so there are no surprises. Keep ingredients on-hand that you know you will need. Most recipes give a preparation and cooking time. Plan your meals according to your schedule. Check out the available time listed for cooking. On days that you get off work late and will be rushed, find simple meals that you can cook quickly.

Prepare Mixes and Simple Foods in Advance

If you plan to make a dessert or a large meal, prepare your mixes and simple foods in advance to save time. For instance, if you plan to serve rice, potatoes, or macaroni with a meal prepare these the night or morning before and store them in the fridge. Then you'll only have to warm them up when needed. 

Cake, cookie or brownie mixes for dessert can also be stored in the fridge for later cooking. Tip: To make your flour last for months and months, store the bag of flour in the freezer. The flour itself will not freeze, but it will last a very long time.

Mix Old with the New Just to be Safe

When preparing a brand new dish, be sure to mix some old food items in the menu just in case your family dislikes the new dish. This will ensure that everyone has something to eat even if they don't like the new recipe. For example: Perhaps you're introducing sourdough bread for the first time. You can cook some regular bread along with it and present both types of bread for everyone to try. Some family members might like the new bread and some might not. At least they are trying new foods!

With any new cooking venture, you will need to take some extra time and effort to give it a try. Once you become familiar with some new recipes, you'll find that it gets easier and easier to add new foods to your family meals.

Can Pizza Actually Be Healthy For You?

Can Pizza Actually Be Healthy For You?

Healthy For You

This article may come as a surprise to you, especially if you follow a healthy and nutritious diet...

It's about pizza, the weakness of many people including me. I love pizza- always have. I make sure I eat it in moderation, but it's still one of my favorite foods.

Now there’s good news for pizza lovers.

According to Men's Health magazine, research concludes that pizza can be good for you. It’s important to point out, however, that we're talking about real pizza- not the kind you get from Pizza Hut, Dominoes or the frozen food section of your supermarket. By real, I mean pizza made with real crust, real tomato sauce and pure olive oil.

According to Men's Health, scientists writing in the European Journal of Clinical Nutrition found that eating pizza can reduce your risk of a heart attack. In a 4-year study of nearly 1,000 Italians, those who ate pizza at least once a week were 30 percent less likely to experience a heart attack than the folks who didn't partake of the pie.

This is contributed to pizza's cardio protective ingredients, including olive oil and tomato sauce. And here’s a way to make the pizza even healthier: top it with vegetables, part-skim cheese and use whole wheat crust. You’ll then have a meal that is actually good for you.

Can you get this kind of a pizza in a pizzeria? You might be able to find some that offer whole wheat crust, but I doubt you’ll find any that offer part-skim cheese. What you can do is buy the ingredients at your local grocery store and make the pizza yourself. Speaking from experience, this can be a fun thing!

Enjoy the experience of making your own pizza and savoring a nutritious meal. After all, feeding your body with nutritious meals is the number one thing you can do for better health.

How To Enjoy A Good Cup Of Gourmet Coffee

How To Enjoy A Good Cup Of Gourmet Coffee

 Gourmet Coffee

Are you tired of your regular Joe life and your regular Joe cup of coffee that you start your day with? Then it’s time to reward yourself with something different. Why not jazz up your morning ritual with cup of rich gourmet coffee.

The dictionary defines gourmet food like this, “Gourmet food is that which is of the highest quality, perfectly prepared and artfully presented.” If you want the highest quality food you go to a top notch restaurant but if you want the highest quality coffee, you can do that at home yourself. That gourmet meal is probably going to stay at the restaurant unless you invite a chef over but gourmet coffee can be made in the comfort of your own home with just a little practice.

Gourmet coffee is more expensive than say, supermarket brands but the taste is also much richer. Unless money is no object, why not save the gourmet cup of coffee for the weekends. Make it an end of the week tradition. Stick with the supermarket coffee for when you’re rushing off to work.

To make your own gourmet coffee start with the beans. Gourmet Coffee beans can be bought by the pound and there are many varieties to choose from. Some of the most popular gourmet beans include Kona, Jamaican Blue Mountain, and Sumatra types.

Coffee beans are similar to wine in that they name the beans after the region. In the world of wine you have the popular Sonoma wines which come from Sonoma Valley in California. In the world of coffee the equivalent would be Kona beans which come from Kona, Hawaii.

Kona coffee beans are grown in rich volcanic soil and the mild tropical climate of the Kona coffee belt on the western side of the Big Island of Hawaii. It has a wonderfully full, rich and smooth flavor with little or no bitter after taste. Be sure that you buy Kona beans and not a Kona blend. A Kona blend can legally be labeled as Kona with as little as 10% of actual Kona beans in it.

Next you’ll need to grind your beans. Ground coffee begins losing it’s flavor once it’s exposed to air. So you’ll want to grind just enough to make your desired amount. Store any leftover grinds in an air tight container. You’ll want to grind you coffee beans very fine but don’t pulverize them into dust. If you over grind them the heat and friction will vaporize the oils that give the coffee it’s distinct flavor.

When was the last time you cleaned your coffee maker? A clean coffee maker makes a significant difference in how your coffee tastes. At least once a month pour a mixture of half vinegar and half water into your coffee maker. Let the mix run through the full brew process. Repeat the process again using only water this time to rinse it out. Do this one more time if a vinegar smell is still present.

Now you’re work is done and it’s time for the coffee maker to pulls it’s weight. Use clean filtered water and fill the coffee maker to the desired level. Use about 6 ounces of water for every 2 heaping tablespoons of coffee. Turn it on and hang around while it brews. You’ll want to be there to enjoy the delightful aroma.

Everyday coffee is perfect for everyday life. But every once in a while you should treat yourself to something special. And what better way to start a special than that with a special cup of coffee. Gourmet coffees can really jazz up your day.

Beware The Food Pyramid

Beware The Food Pyramid

Beware The Food Pyramid

The food pyramid was issued by the U.S. Department of Agriculture in the early 1990s as part of a program to encourage the growth of healthy eating habits from a young age. From the outset schools that were keen to introduce healthy eating habits from junior school level upwards embraced it. We all accepted that USDA had produced a new key to guide us in how to eat healthily and start the battle against obesity from a young age. Time has since taught us that the Food Pyramid was based upon some unsound scientific data and the Department of Nutrition at Harvard School of Public Health has since corrected the base knowledge by using up to date scientific data that has now replaced the original Pyramid. On a personal note I think the original Food Pyramid was great and a definite step in the right direction. This new approach is based upon more accurate scientific data and is therefore better to use.

The Five Food Groups

Fruits: Eat a variety of fruits rather than fruit juices for most of your fruit needs. Apart from fresh fruit you can also use canned fruit, dried fruit or frozen fruit. But try to have at least one item of fresh fruit each day.

Vegetables: Dark green vegetables are especially good for you; spinach, broccoli and kale lead the way together with any other dark leaf greens. Orange vegetables should also form a major part of your diet: Carrots, sweet potatoes, pumpkin and winter squash. Don't forget beans and peas such as kidney beans, pinto beans, black beans, split peas and lentils.

Calcium foods: You need at least three cups of fat free or low fat milk each day. You can substitute an equal amount of low-fat yoghurts or cheese. One and a half ounces (42.5 grams) of cheese equals a cup of milk.

Grains: Minimum three ounces (85 grams) of whole-grain cereal. This can be substituted by pasta or rice. 1/2 cup of pasta or rice equals 1 cup of whole-grain breakfast cereal. Harvard School of Public Health suggests that you should read the content labels to be sure that grains such as wheat, rice, oats and corn are referred to as "whole".

Proteins: Choose only lean meats and poultry and it is preferable to bake, broil or grill it. You can vary your protein intake with fish, beans, peas, nuts and seeds.

A healthy diet requires a daily intake from each of the five food groups listed above. It also requires that you eat in moderation and should never eat until you feel full. It takes around twenty minutes for your stomach to get the full message to your brain. It is this time lapse that is to blame for the majority of cases of obesity. Today many of the top dieticians are advocating that you eat more meals each day rather than less. For instance, if you eat six small meals each day with a controlled calorie intake you are less likely to eat too much at any meal. This is far more helpful to losing weight than taking 3 meals each day and being so hungry when you sit down that you eat until the brain gets the message that you are full because that is already too late and the damage will takes months to undo.

This article is © copyright David McCarthy 2005. It may be reproduced in its entirety with no additions.

How To Make Authentic Mexican Cerviche

How To Make Authentic Mexican Cerviche

When I mention the word “cerviche” to people I am usually questioned, “what the ___is that?” After they taste my recipe for true Mexican cerviche they are begging me to teach them how to make it.

First let me explain why I call it authentic Mexican cerviche. I lived in the Yucatan Peninsula over 20 years ago at the beginning of the birth of Cancun. I worked on boats every day and learned to make Mexican food dishes from the natives I worked with.
One of my favorites has always been cerviche because it is very fast and easy to make and it is very light and cooling on hot days.

So what is it and how do I make it? Well, for starters there are several different types of cerviche. It can be made from Conch, a large shellfish found all over the Caribbean, shrimp, or a white meat fish such as snapper, trout, etc. We used Spanish Mackerel a lot as well when I was in Cancun.

The recipe is the same regardless of the meat you choose so let me begin.

For a refreshing snack that will feed six to eight people you will want about a pound of meat filleted and deboned. You will need a couple of large tomatoes, several limes or a couple bottles of lime concentrate, an onion, and several chili peppers. If you are averse to really spicy foods you can substitute less spicy peppers.

The first thing you do is cut the meat into small fingertip sized chunks and place in a large bowl with a lid so you can shake the mixture up easily later. After you have the meat cut up pour just enough lime juice over it to cover the meat thoroughly, shake it up and put it to the side.

Next cut up your tomatoes into small chunks and scrape them into the mixture, then your onions and peppers and so on.  Be sure to cut the peppers extra small.

If you like a little more seasoned taste you can sprinkle a little of your favorite spice on it although most people prefer to eat it as is. 

Let the mixture chill in the refrigerator or on ice for at least one hour then serve with tortilla chips or crackers washed down with a good cold beer.

5 Simple Steps To Clone A Red Lobster Chocolate Lava Cakes

5 Simple Steps To Clone A Red Lobster Chocolate Lava Cakes

 A Red Lobster Cakes

It's amazing how so many people love chocolate cakes. One of my favorite is the "Red Lobster Chocolate Lava Cakes". It's sooooo delicious!

If you are like me, I urge you to try this recipe when you have time. You'll fall in love with it. Trust me... :-)

So here it is:

Red Lobster Chocolate Lava Cakes

Number of servings: 6 persons

<b>Ingredients:</b>

<ul>
  <li>Nonstick cooking spray</li>
  <li>
6 (1 ounce) squares semisweet chocolate, coarsely chopped</li>
  <li>
10 tablespoons unsalted butter or margarine, at room temperature</li>
  <li>
1/2 cup granulated sugar</li>
  <li>
1/2 cup flour</li>
  <li>
3 tablespoons unsweetened cocoa powder</li>
  <li>
3/4 teaspoon baking powder</li>
  <li>
3 large eggs, at room temperature</li>
  <li>
1 (10 ounce) package frozen raspberries thawed, puréed in blender</li>
  <li>
Fresh raspberries, optional</li>
  <li>
1/2 cup heavy cream, softly beaten</li>
  <li>
Fresh mint sprigs, optional</li>
  <li>
Confectioners' sugar for dusting, optional</li>
</ul>

<br>
<b>Instructions</b>

1. Spray inside 6 individual custard cups or soufflé dishes with nonstick cooking spray; then set aside. In small heavy saucepan over low heat, melt chocolate, stirring until smooth. Add butter and sugar; stir until melted.

2. Pour chocolate mixture into large bowl. In small bowl, mix together flour, cocoa, and baking powder.

3. With electric mixer at medium-high speed, beat chocolate mixture; add eggs and flour mixture; beat about 6 minutes until thickened. Divide mixture evenly among prepared dishes; cover with plastic wrap. Freeze at least 2 hours or overnight.

4. Heat oven to 375 degrees F.

5. Remove and discard plastic from frozen cakes. Bake 15 to 18 minutes, until edges are set and center is moist. Cool cakes slightly before inverting onto serving platters.

Miam miam! :-) 

Enjoy!

© 2006. Joana Steele.

BBQ Food is the Mental Cue that summer is Here

BBQ Food is the Mental Cue that summer is Here

Winter is over, spring has sprung, and summer is on its way. It’s the perfect time to take the cover off of the barbecue grill and get grilling. BBQ food is the perfect start to a great summer. As the smells of neighborhood grills begin wafting down the streets of towns all across America, there is a theme that permeates the breeze. Summer is here; it’s time for fun in the sun.

There is nothing that takes me back to my childhood quite like BBQ food. The smells, the flavors, and most importantly, the feeling of quality time spent with family and the knowledge that we are building memories for our children to someday share with their children. If you think about it, you can have BBQ food of some sort, almost any night of the week. As long as you are willing to use your grill, which has the benefit of keeping the heat of cooking on the outside of your home.

Here are some great grilling ideas that will enable you to have BBQ food almost anytime you want. 
1) Veggies taste better when cooked on a grill. You can also have fun mixing flavors and seasonings. Kraft had a great idea of butter mix-ins for vegetables, I also like to marinate mine in Italian dressing and grill them in foil packets.
2) Almost any meat you can purchase will taste better cooked on a grill. I even enjoy smoked sausage cooked on a grill with BBQ sauce.
3) Make it a great night by allowing family members to make their own shish kabobs.
4) Have theme nights for your BBQ food, you can do Italian BBQ, Mexican BBQ, Caribbean, be creative and have fun. 

The real beauty of BBQ food is that it is an excuse we use to build lasting memories of good times with family and friends. There is no reason we can’t make meal times special each and every day, not just during the summer months.

After lunch desserts and snacks

After lunch desserts and snacks

desserts and snacks

The highlight of South African living is the breakfast, desserts, snacks and drinks.  Easy to please anyone.  Breakfast varies between “mieliepap” and “beskuit”.  “Mieliepap” is the same consistency as polenta and served with a teaspoon of sugar, butter and milk.  A great creamy and healthy breakfast to see you through the morning hours.  “Beskuit” is rusks, dough baked in the oven, broken apart and then places back in the oven to dry out.  The perfect breakfast, specially for those living on farms, is home made rusks, dunked into your morning coffee.  If you are more of a tea lover, try the great local herbal tea called “rooibos”  

During the morning you can chew on some “biltong” which is salty dried meat or “droëwors”, which is dried sausage.  You can not watch any rugby or cricket match without this salty snack.  By now it is time for more coffee served with banana, ginger of mealie bread, smeared with butter.  Mealie bread is a sweet bread, baked with sweet corn.  You will probably wonder why we have such an obsession with mealies?  Well, mealies basically are Africa’s staple food.  We use it to make breakfast, bread, crisps (or chips) and many more.

After you finish this, it is time for your main meal of the day.  And then the BEST course arrives, the dessert.  Most puddings are baked pies served with custard and ice cream or a special sauce.  Malva pudding is one of the old time favourites, a great, sweet tasting spongy apricot dessert with a lovely sweet sauce.  Cottage pudding is a type of cake pudding served with a special white wine sauce.  

If you prefer a colder dessert, this is the place to be.  Enjoy a fresh fruit salad with ice cream, made from local seasonal fruit.  The most famous fruits are grapes, apples, naartjies (a type of tangerine), peaches, apricots, mangoes, melons and many more.  There is nothing more refreshing than a fresh fruit salad.  If you like ice cream, there are special treats in store for you as well.  Try the watermelon or papaya flavoured ice cream in a cone or on its own.     

As a special treat, why not try a Dom Pedro?  This is ice cream with a little drop of milk and a shot of your favourite whiskey of liqueur.  Try Amarula liqueur, made from the potent marula fruit or van der Hum liqueur, made from fresh naartjies.  This is a treat you should not pass on.    

Later the afternoon you can enjoy some “koeksisters”, a very sweet delicacy.  Afrikaans “koeksisters” are twisted pastries, deep fried and then sweetened with a very sweet sauce.  Another favourite of mine is “ystervarkies”, a sponge cake, dunked in a home made chocolate sauce, rolled in coconut!  Doesn’t that just sound magnificent?  

If you prefer something less sweet, try the “melktert” (milk tart).  This is a milk-based tart, absolutely gorgeous if you eat it warm, just as it is made.  If you want something savoury, try the “souttert” (savoury tart) consisting mostly of vienna sausages, cheese, onions, herbs and egg.  

For the evening you can enjoy one the best known foods, “vetkoek”.  This is a treat.  You can enjoy “vetkoek” in three ways.  Dunk it in your tea, butter with syrup and cheese or stuffed with curry mince.  No matter which one you choose, you will not be disappointed.  If you are looking for something smaller, try the “plaatkoekies” (almost like crumpets) served with marmite or syrup or maybe try some pancakes with cinnamon sugar?

During the day you will never go thirsty.  If you like warm drinks, there are the many varieties of strong coffees, regular tea, “rooibos” tea, hot chocolate and my favourite, milo.  This is a great drink filled with vitamins and minerals, made with warm or cold milk.  If you prefer cold drinks, try the various ice teas and fruit juices.  Guava, orange, grinadella, fruit cocktail, grape, peach, pear, apple, apricot and mango are only a few choices you have in fruit juices.  Guava and mango must be two of the most loved choices.  

If you are looking for a bottle of wine to accompany you meals, there are hundreds of local Cape wines to choose from.  You will be spoilt for choice.  Make sure you try as much as you can and enjoy the hospitality while you are visiting the rainbow country, South Africa.            

These are only a few of our great traditional recipes.  There are so many more to try, so start now and enjoy!

After lunch desserts and snacks

Bubba Knew Shrimp

Bubba Knew Shrimp

Shrimp

Yes, it is a ‘Forrest Gump’ reference and it should be expected any time shrimp is mentioned for the next twenty years. “Bubba Gump” shrimp is how Forrest made his millions in the Hollywood movie. But, the movie will always be remembered for the amazing number of ways a person can make shrimp. As Bubba would say, “There’s barbecue shrimp, shrimp-kabobs, shrimp soup, fried shrimp…..the list is almost endless. And while there are certainly a large number of ways to cook shrimp, there is actually a fair amount of confusion as to what exactly a shrimp really is. Maybe Bubba wasn’t actually cooking shrimp?

In England and a number of other places, what would be called shrimp in the United States is actually referred to as prawn. If you were to look at a prawn and a shrimp side by side, it would be virtually impossible to distinguish which was which. Technically speaking, however, a prawn truly is not a shrimp.

To the naked eye, the two may appear identical but they are biologically different. On the abdomen of a shrimp or prawn are flaps. Without going into too much detail and causing everyone to go running for a Biology book, let’s just say that the there is a very subtle difference between the first abdomen flap on a shrimp and a prawn. But essentially, these are the same creature.

As far as the Americans are concerned, a shrimp is any crustacean that is part of the Natantia family of crustaceans. It doesn’t matter how big the shrimp is or where it is found—so long as it is a Nantantia crustacean—it’s a shrimp! However, there is a rather peculiar phenomenon among American shrimp that does have to do with size.

Were Bubba to have grown up on the West Coast of the United States, he most certainly would not have seen much potential in the shrimp—for eating, let alone making any money! This is because the typical size of a shrimp found of the West Coast is about ½ inch in length. For some reason, the Pacific Ocean just is not a great place for jumbo shrimp to grow. But elsewhere, it is nothing for shrimp to be 12 inches in length or more.

Shrimp, like any species, comes in a wide assortment of variety. There are rock, brine, royal red, white, brown, and even pink shrimp to choose from. Each offers a unique flavor and consistency but all are absolutely delicious when prepared properly. And, Bubba was correct—you can make shrimp just about any way your imagination will let you! So whether you want to call it prawn or just plain old shrimp—the truth is that it tastes great no matter how you make it!

Bubba Knew Shrimp

Bread made easy

Bread made easy

Bread made easy

Breadmakers are rather strange things. They’re surprisingly big kitchen appliances with only one use: they bake bread. Now, baking bread isn’t really that hard, but breadmakers claim to make it so super-easy that you can eat freshly-baked bread every day for the rest of your life. Much like those machines that make you orange juice every day from fresh oranges, however, the necessity of this is debatable.

To use a breadmaker, all you need to do is add the ingredients of bread (flour, milk, yeast and so on) and turn it on – you can even get special ‘bread mix’ to use if fresh ingredients are too much trouble for you. The machine will make dough from your ingredients and then bake it into a loaf of bread. The bread typically tastes quite good, but won’t last very long because of the lack of preservatives.

Where breadmakers really get interesting is not when they are making normal, store-style bread, but when you decide to get creative with them. Because they make bread so quickly, they make it much more convenient to experiment with strange ingredients that might just turn out great. You can make bread with your favourite cheese in it, for example, or chocolate, or some kind of herbs and spices that you like. There are many websites on the Internet devoted entirely to sharing interesting breadmaker recipes, and many new kinds of bread have been discovered through this experimentation that would never have been found otherwise.

Basically, if you just want bread, you’re probably better off buying it from a shop. If you want unusual, customised experiments in bread, however, then breadmakers aren’t very expensive, and getting one could be a good choice for you. The only thing to worry about, really, is where on earth to put the bulky things.

Iraqi Bread

Iraqi Bread oven