Thursday, 30 October 2014

Fun Time at the Good Food & Wine Show

On Friday 24th October I fetched Inge from her place and we drove down to the Durban Exhibition Centre. We arrived before the gates opened and were there to see the official opening of the show by Christine Cashmore (she started the show), and Logie Naidoo (Durban councillor) who cut the red ribbon. Then the rush began! We got our passes and made our way inside. Our first official item on the agenda was to see Andrew Draper (Harvey’s) in action at the Miele Your Master Kitchen, but that was only happening at 12:15pm. We were originally supposed to have Bloggers Cooking with Miele at 10:30am but that fell through (which I was thrilled about!) Not because I didn’t know it would be fun, but because I wanted to see Chef Shaun Dampies from Granny Mouse Country House & Spa in action making a dessert.
 
Councillor Logie Naidoo and Christine Cashmore
 

We had time to get coffee (of course) before making our way to Sweet Treats. We found a fabulous stand called Brown Sugar Coffee Traders with its walls covered in coffee sayings and art. I report that the cappy was divine! Brown Sugar are situated at 507c Lillian Ngoyi Road (Windermere), Morningside, Durban and I look forward to visiting their coffee shop.  This is their new address which they will be in on Monday 3 November.
 
Make yummy cappys!
 

We (Inge, Faeema and I) took our cappys with us to the Sweet Treats theatre and introduced ourselves to Chef Shaun Dampies.  Hey Good Food & Wine Show! You really cannot place a chef like Shaun Dampies in the kiddies area!! There was a long counter like table at the back with chairs where we sat at, but it was too far to see clearly what he was going to make. So us adult ladies went to sit at a kids table on the kids chairs LOL.  We were also joined by Shirley of Cuizine Durban. We watched as he made an Orange Marmalade Infused Sago Pudding. I have not had sago since I was a child and I have never thought to make it myself.  He artfully presented it on a tile by first placing the cooked sago, sprinkling over Oreo crumbs, then pieces of Italian meringue, then chocolate mousse, scattered over micro herbs, then strawberries that had been macerated with caster sugar and balsamic vinegar. To finish it off he put a few dollops of Ideal Milk and coffee ice cream on top. Then after the obligatory pics we grabbed our forks to taste. Oh my! It was so divine and the marmalade came through beautifully in the sago. YUM! I must get the ice cream recipe *makes note*

Me and Chef Shaun Dampies

Orange Marmalade Infused Sago Pudding

Chef Shaun showing Inge how to "quenelle"

Then it was pack up cameras, notebooks etc and make our way to the Miele Your Master Kitchen to see the funny and entertaining Andrew Draper in action.  He made a very fascinating cucumber cream, which he served with cucumber ribbons and salmon. He also made a honey a balsamic vinegar glazed chicken which he served with roast sweet potatoes, spring onions, tomatoes, grated ginger, bok choi and coriander.  The veggies were roughly mixed together and placed on the plate first with thick slices of the chicken on top. We weren’t allowed to try L So wanted to taste the chicken as it smelled divine.
 
*sob* wanted to taste this!
 

Repeat packing up etc and quickly move onto the next theatre – Celebrity Chef’s Theatre to see Hayden Quinn. I think we stayed about 15 minutes as we were SO hungry. So we snuck out!

We went to the Shongweni Market stalls and Inge, Shirley and I chose to have the pizza slices from Maddison Bakery. So, so yummy! I first had the Carnivore with bacon, chicken and sausage on, and then for my second slice I chose the vegetarian. After lunch we walked around the exhibition, had Wakaberry and tried the new Appletiser (pink is my favourite).
 
Divine pizza slices
 

Shew! Time for the next demonstration. Inge and I went back to the Miele Your Master Kitchen to watch Chef Jacqui Brown from Ginja Magazine. Chef Jacqui showed us how to make a seared tuna in a lime reduction served with glass noodles. The glass noodles were cooked with boiling water – cooks in 10 minutes. Tuna should be seared in a super hot pan and you should use normal vegetable oil as olive oil will impart its flavour to the tuna. Cook the tuna for 30 seconds each side and it should still be pink in the middle. The glass noodles were drained and mixed with mint, ginger, chilli and lime juice and a few other ingredients that I didn’t write down. The noodles were placed on the plate first and thickly cut slices of tuna were placed on top. Chef Jacqui also made a pineapple pudding served with her homemade vanilla ice cream. She made caramel sauce from cream, brown sugar and butter and browned cored pineapple slices in a dry pan. The pineapple was removed from the pan and chopped up and then placed back in the pan. A bit of rum was added and the alcohol was cooked off and then the caramel sauce was added.  The pineapple mixture was plated in a small glass bowl and a dollop of vanilla ice cream was placed next to it. We got to taste!! The tuna was fabulous – me eating fish that was basically raw in the middle! Oh and the pineapple pudding mmmmm.  Lots of lip smacking.

Inge, Chef Jacqui Brown and I (pic from Ginja)

The beautiful Ginja stand

Repeat the packing up – you get the idea! Back to the Sweet Treats theatre to see Chef Shaun Dampies again for his second dessert. We went straight for our kids table and chairs that we sat on in the first demo. This time he was going to show us Deconstructed Tiramisu. I haven’t always been a tiramisu fan as a lot of times there is just too much alcohol. But looking at his ingredients I knew we were going to be in for a treat. Boudoir biscuits, black cherry jam, cream cheese, caramel treat, fresh basil, Oreo crumb, fresh mint, Italian meringue and choc liquor. Firstly he took out his trusty tile to use as a plate. Two heaped tablespoons of caramel treat were mixed with two heaped tablespoons of cream cheese. The cream cheese helps to take away the overwhelming sweetness of the caramel treat. This mixture then needs to be placed into the fridge to firm up a bit. Scoops (“cornel” – shape made by using two spoons) about three of the caramel mixture onto the plate. Sprinkle over the Oreo crumb and break boudoir biscuits in half and place on plate. Put dollops of the black cherry jam to the side and then scatter over the meringue. Drizzle the choc liquor over the biscuits and place a few mint and basil leaves on. Take pics and test! Yum yum yum yum yum. Inge and I made a good dent in testing the dessert J

Deconstructed Tiramisu

By this time it was well after 4pm! We chatted to Chef Jacqui Brown at the Ginja magazine stand and looked a bit more at the stands in the exhibition and then it was time to leave.

 
Okay so you think I am done now nnooooo .......

 
I went back to the show with my daughter on the Sunday! J

Firstly it was pouring with rain and I had to drive very carefully into Durban and then we had to have an umbrella to get inside. Essential to keep dry but what a pain to carry around the show.

Laura and I went to see Mauro Castano (from Cake Boss) in the Celebrity Chef’s Theatre as our first port of call. Mauro decorated a cake as a rugby field using fondant icing. It was quite funny as he had to ask the audience for help since he knows nothing about rugby. To stick fondant to fondant you use a bit of water as “glue”. He also showed us how to pipe a rose with butter cream icing and had 3 people from the audience come and try to do it. It was not easy to do. I tweeted throughout the demonstration and at the end I was announced as the winner of the Sugar Association prize LOL. It was a great kit bag with a water bottle and towel. Hurray! A bag to put the umbrella in, so problem solved J
 
Mauro Castano
 

We then went to the Appletiser stand so that Laura could try the new flavours and took a walk up to the Shongweni Farmers Market stands to see the pizza slices. We were both feeling hungry but wanted to watch Hayden Quinn in the Chef’s Theatre first. So back to the theatre we went.

Hayden showed us a delicious slow roast tomato tart and I am very glad that the recipe is in the show brochure so that I will be able to make it. He placed white anchovy fillets on top of the tomatoes which I won’t do. I will either leave off or replace with crisp bacon. Yummy! The next dish was for a casual lunch and he made pork belly and hake which was served with a beautiful green salad. The smell of the pork belly and the hake was amazing. Ultra starving by this time.
 
Hayden Quinn (you all know that already!)
 

Pizza time! I had the carnivore again and Laura had the smoked chicken. Really, really delicious. We had to go back so Laura could have another slice and this time she had the carnivore. After lunch I went to get a cappy from Brown Sugar Coffee traders and Laura went to get another Appletiser.

We spent the rest of our time at the show looking at the stalls and I bought 5 macaroons from Daniela’s Deliciously Decadent (based in Hillcrest) and a choc donut for Laura from Wicked Donuts.

Oh yes! I finally took out a subscription to Ginja magazine. If you took out a subscription at the show you had a chance to win fab prizes such as beautiful cookery books or a paella pan. Laura spun the wheel for me and I got to choose a book. I decided on Sarah Graham’s “Smitten” and I look forward to making dishes from this wonderful book.
 
 

Okay i’m done now!

 
Thank you Good Food & Wine Show for the wonderful culinary adventure.

 

 

Monday, 27 October 2014

Baking Series : Milk Tart

As I said on the Lemon Meringue post I would not be using the other pastry base for another lemon meringue. Nooooo this pastry base would be filled with our family’s other favourite treat – Milk Tart!! My daughter can even make this.

You truly are set for almost instant sweet treats if you keep a pastry base or two in the freezer -  that is as long as you have the rest of the ingredients.

2 cups milk

1 egg

¼ cup sugar

2 heaped Tablespoons cornflour

1 dessert spoon margarine

Pinch of salt

Vanilla essence

Microwave milk on high for 5 – 6 minutes. Meanwhile beat the egg and add sugar, salt and cornflour. Stir well and add boiling milk to this mixture. Microwave again until thick, stirring after 1 minute. Add margarine and vanilla essence. Microwave for 1 minute. Pour into pastry base and sprinkle cinnamon over.

Notes :

Watch the milk carefully so that is does not boil over. Your microwave is probably different to mine.

I boil up the milk in a large glass bowl.

I use a glass jug to do the egg mixture and then I pour that mixture into the boiling milk while whisking it together.

Whisk, whisk, whisk !!!!

Make sure the pastry base is out of the freezer and acclimatising.

Be careful and don’t burn yourself as the milk mixture will be very hot when you pour it into the base.

Let the milk tart cool down completely before putting it into the fridge.





If you make any of the recipes from my baking series, please tweet me a picture as I would love to see!!

Monday, 20 October 2014

Baking Series : Lemon Meringue Pie

This recipe is one of my husband’s favourite and he would eat it all the time if he could. When I married Neil he had a homemade recipe book from his Mother and this was one of the recipes inside.


Firstly you need to make the pastry base for the lemon meringue.

113g margarine

2 Tablespoons sugar

2 Tablespoons oil

1 egg

2 cups flour

1 ½ teaspoons baking powder

Cream the margarine and sugar then add oil. Add beaten egg, flour and baking powder. Press into 3 tin pie plates. Prick the base and bake at 180C for 10 – 12 minutes. Can be kept in the fridge or freezer until required.

Notes :

This pastry recipe makes enough for 3 of those tin disposable pie plates.

I always make the pastry base in glass pie plates which are bigger than the tin ones. So I divide the pastry in 2.

I bake them both and use the one base for the lemon meringue and then cover the other in cling wrap and put it into the freezer.

Filling :

1 tin condensed milk

½ cup of lemon juice

2 egg yolks

2 egg whites

2 Tablespoons of sugar

Mix condensed milk, lemon juice and beaten egg yolks. Add grated lemon rind if desired. Pour into the pie crust. Cover with the meringue made by beating the 2 egg whites, adding sugar and beating again. Bake at 150C for approximately 15 minutes.

Notes :

I beat the egg whites in a clean glass bowl.

Using my electric beater I make the meringue first and then use the same beater to mix up the condensed milk etc.

I mix the condensed milk and egg yolks together first before adding the lemon juice as I found that the lemon juice tended to affect the egg yolks.





After baking the lemon meringue I let it stand until it has totally cooled down and then I put it into the fridge to get cold. We love our lemon meringue cold. A very easy and delicious recipe.


Now if you are thinking that we are going to make another lemon meringue in the other pastry shell ....... well you are wrong! Watch the blog for the next recipe.
*Sorry for the wonky pictures*

Wednesday, 15 October 2014

Good Food & Wine Show in Durban


 
The 2015 Good Food & Wine Show is on in Durban from the 24 – 26 October at the Exhibition Centre.

Last year I attended the show with my daughter Laura and we had great fun trying products and looking at all the interesting stands. We didn’t go and watch the chef’s theatre and that is one of things that I wish to do this year.

 
Other than the international and local chef’s appearing in chef’s theatre, our local and lekker Chef Shaun Dampies from Granny Mouse will be cooking up a storm. Catch him in action on Friday 24 October only for 2 shows 10:45am and 3:30pm. I have found out the secret!!  He will be making desserts!!!!

Chef Shaun Dampies

The lovely Chef Jacqui Brown and her team from Ginja Magazine will also be there. If you haven't bought their magazines as yet, you are missing out. A truly wonderful and local magazine with interesting articles and fabulous recipes.

Chef Jacqui Brown

Here is a brief outline of what you can expect at this year’s show :

Celebrity Chefs Theatre line-up includes the following :


·         HOST OF HAYDEN QUINN IN SOUTH AFRICA ON SABC 3, HAYDEN QUINN

·         INDIA’S BEST KNOWN CHEF, AUTHOR & TV PERSONALITY, SANJEEV KAPOOR

·         Cake Boss’s right hand man, Mauro Castano

·         FOOD NETWORK SPICE PRINCE, REZA MAHAMMAD

·         FOOD NETWORK CHEF, SIBA MTONGANA

·         MASTERCHEF SA JUDGE, BENNY MASEKWAMENG

·         FOOD NETWORK HOST & CHEF, JENNY MORRIS (the Giggling Gourmet)

 
 
The Best of Durban Restaurants - A mix of some the Durban’s flagship culinary destinations and features the Mix Masters 360 degree bar - Get your mix on with a range of summer sun cocktails.

The Beer Route - A large craft beer showcase will be on tap – literally – at the Durban Good Food & Wine Show. 

The Wine Avenue – offers visitors a fine selection of boutique wines.  Visitors will receive a free pack of wine tasting coupons with their R30 wine glass purchase (further coupon booklets cost R25 each). And, on the Wade Bales Wine Society wine stall, you can enter a competition to win a wine cellar worth R17 000 – a special wine fridge filled with specially selected estate wines.

Family Fun for Everyone - The Sweet Treats Theatre in association with Selati will show kids how to have some baking fun; there’s cupcake decorating on the Snowflake stand and an interactive treat for kids can be found on the Clover Tropika Smooth Ice stand. 

Celebrity Book Signing – on the Celebrity Book stand after the Chef’s demo, visitors can get a signed copy of their favourite chef’s book, which are exclusive to The Good Food & Wine Show and often not widely available in South Africa.

Your Master Kitchen – Top KZN chefs will show visitors how to experience the best in the world of kitchen design, appliances, kitchen tools, master class cooking and wine demonstrations.   Seating is limited so early booking is encouraged.

Extreme Nutrition Theatre with special guest, Hayden Quinn and a line-up of nutritional specialists will show visitors how to get a healthy food fix.

Celebration Cakes – how better to celebrate than with a cake? All the inspiration needed will be on show for any celebration - weddings, birthdays, anniversaries and more. 

Specialty Street – See some of Durban’s artisan products under one roof – taste the mouth-watering delicacies and be inspired to create food fantasies at home.

The Coffee Route – the Kenwood Delonghi Coffee and Baking Theatre shows how to enjoy, make and serve coffee.

World of Halaal - A separate and demarcated area showcasing the wonders of not only Halaal food but all things Halaal.

Romancing the Stove with Jenny Morris

This theatre, hosted by Food Network Host and Chef, Jenny Morris, is where couples are given cooking classes.  It could be seductive, it could be saucy … it could tantalize the senses but it’s all about the ingredients that hit the spot and Jenny will show people how to  enhance those ingredients and bring out the flavours.   Again, seating is limited so early booking is encouraged.

The inside scoop with SABC 3

Various SABC 3 Personalities have their moment to shine in the hot seat in an Oprah style talk show while visitors gather around to hear the inside scoop. This area will also be the hot seat for all local & international celebrity chef interviews.

Shongweni Farmers Marketthis hugely popular market with its stallholders is bringing its country charm to the show, and will present a range of yummy home-grown products.

 
Follow Good Food & Wine Show on Facebook, Twitter or on their Website to keep up with what you can see and taste.

 
Times :

Friday – Saturday 10am to 9pm

Sunday 10am to 6pm


Ticket costs for entrance:

R80 Adults

R40 Children 3 to 12 years

 
R75 Celebrity chef’s theatre

Sunday, 5 October 2014

Baking Series : Rich Chocolate Cake

For part 2 of my baking series I am going to give you the recipe for the most delicious chocolate cake.  I love this chocolate cake as it is rich and decadent and delicious. This recipe was taken out of a party cake book from Australia. I had quite a library of party books when my kids were growing up and every year they would be taken off the bookshelf and a decision would be made as to what the party would be. Home parties were stopped when the kids turned 10 and my party library was handed to my sister Carryn. I made sure to copy and keep this divine chocolate cake recipe before handing the books over. All the birthday cakes were made from this recipe.

125g soft butter

1 teaspoon vanilla essence

1 ¼ cups caster sugar

2 eggs

1 1/3 cups self-raising flour

½ cup cocoa powder

2/3 cup water

Combine all ingredients in a large bowl, beat on low speed with electric mixer until ingredients are combined. Increase the speed to medium, beat about 3 minutes or until the mixture is smooth and changed to a lighter colour. Spread into the prepared pan (sprayed with non-stick spray). Bake at 180C for about 35 minutes or until cake is cooked when tested. Stand cake for 5 or more minutes and then turn onto a rack until cool.

Notes :

This recipe only fills a deep 17cm / 20cm / 12 hole muffin pan. So it will only make one layer.

If you want to make a large rectangular cake you will need to triple the mixture (baking time about 1 hour).

Very, very important note!!! Rather leave the cake in the pan until it is almost cold. I was in a rush once and my cake became crumbs L

Test, test, test the cake to make sure it is cooked through.

Bake the cake the morning before and either ice that night or the following morning.

This cake freezes very well.

Now for the all important creamy butter icing :

125g soft butter

1 ½ cups icing sugar

2 Tablespoons milk, approximately

Beat butter with electric mixer until light in colour. Gradually beat in half the icing sugar, then the milk and then the rest of the icing sugar. Flavour and colour as desired.

Chocolate icing : sift 1/3 cup of cocoa powder with the icing sugar

Notes :

Don’t overbeat the butter.

If colouring the icing, slightly decrease the amount of milk used, otherwise, the icing could curdle. If it does curdle, just beat in a little extra icing sugar.

This amount of icing will not cover a 2 layer cake so you would need to double it.

If you need various colours of icing – double or triple the icing recipe and then split it into various bowls. Colour the icing in the bowls.

If you have leftover icing it can be frozen.

Here are pictures of the various cakes I made with this chocolate cake recipe.


Laura's 3rd birthday cake with marshmallow flowers

Laura's 4th birthday cake for her Swan party

Caleb's 8th birthday cake for his Camouflage party

Laura's 8th birthday cake for her Shopping party

Caleb's 9th birthday cake for his Pirate party

In our pirate outfits

Caleb's 10th birthday cake