Friday, 28 June 2013

Cinnamon Bun Ice-Cream

I know, I know. Its Winter and you're wondering why I would be daft enough to make ice Cream, it's a silly thought I agree with you, but I am experimenting now for Summer. You'll thank me. I wanted to experiment with different flavors, and veer  away from mundane ones: vanilla, lemon, strawberry and chocolate. I  love cinnamon and wanted to embellish it in my creation- so I came up with Cinnamon Bun or Cinnabun.

Cinnamon Bun Ice-Cream


  • 2 cups heavy Cream
  • 1 tin condensed milk
  • 3 tbsp butter melted
  • 1/2 tsp cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/2 cup raisins

With an electric whisk, whisk cream to stiff peaks. In a separate bowl, whisk up the condensed milk, butter, cinnamon, vanilla and raisins until all combined. Fold in the whipped cream until all combined and mixed. Pour the ice- cream into a 2 litre container and freeze for 6 hours.

Enjoy x x 

Wednesday, 5 June 2013

My love for De Kloof.

Yes, of course I love mountains and beautiful landscapes, but that is not what I am about to write about by any means.De Kloof is a culinary experience set in a breathtaking estate of Waterkloof, it is a five star dining wonder and its no wonder why.

A few weeks back I had my first involvement  here, a wine tasting. Boschkloof wines to be exact. An evening of friends, cape-wine tasting and canapes is a sure fine way to spend your time, at a decent price too. Tasting five wines,all from different grape varietals- made Boschkloof  a bit of a prize-winner. De Kloof not only do superb cuisine, but they ensure that you are styled, just like its gourmet, encouraging you to be as hip as they are.

De Kloof offers amazement, with weekly events such as wine tastings, Gourmet tastings and other yearly, more common events like Father days. De Kloof do it well. I can promise a pleasing savoir-fair!

You would be stupid to not be wowed.

Monday, 3 June 2013

Lets make lamb

A little rack of lamb goes along way. I have been experimenting with recipes lately, as a foodie you ought to, and find myself theming dishes that tie up nicely. Morocco is always at the forefront of my adventures with food, because I find its flavors intriguing, to say the least. Odd spices, like nutmeg, cumin and harissa are infused together to create a taste explosion- the flavors are not everyday, which I love. When I theme my dishes, its a form of escapism-transforming me to the very place and as flavors of Morocco begin to lift the household air-so do my thoughts. To be in souks, market spaces, and far away places.

Harissa rack of lamb
Prep time: 20min        Cook time 40min             Serves: 4
  • 2 rack of lamb
  • 2 tsp cumin
  • 2 tsp grated nutmeg
  • 2 tsp harissa paste
  • 2 tsp thyme
  • 2 tsp paprika
  • olive oil
  • salt/pepper
Preheat the oven to 180 degrees. Get a baking tray ready. With a sharp knife, split the 2 racks in two so that you are four racks. Score the underside of the racks with a knife in a criss-cross fashion. Rub in all the spices with your hands and ensure that all the cutlets are covered and coated. Rub in the olive oil, season.
In a pan on high heat, brown the racks on all sides- its should take you 5 minutes for each side. Remove from the heat, allow to rest for 5 min before placing on your baking tray. Make sure that the bones of the rack are facing up. Place in the oven and cook for 15min, for med rare, 20min for med, 25 min for well-done. Serve with tabbouleh and humus.
Enjoy x x