Tuesday, August 31, 2010

September Sushi Club

Image borrowed from Modern Overland till I get home and find mine

Yay it's sushi time again. If you want to join in, no problem, just sign up in the comment section below :)

Place: 1890 House Sushi & Grill, Trill road, Observatory
Date: 14 September 2010
Time: 19:30 onwards
Please RSVP by the 10th so I know how many to book for. For those with significant others who don't eat sushi there is a full hot food menu full of yummy food.

Friday, August 13, 2010

Guest Post - Nina Timm - My Easy Cooking

Greater then the sum of the words, that's how I would describe my next guest. When I sat in Marlene van der Westhuizen's cooking studio and waited for other Food24 bloggers to arrive I remember wondering what everyone would be like. Most of the bloggers were exactly how I pictured them, Nina, now from My Easy Cooking, however was not. She was just so much more then I expected and I really enjoyed her company that day.

I believe she should be big in the foodie world. Mouth watering recipes, food styling top class magazines should kill for but you judge for yourself:

I feel so honored to be a guest here on Add to Taste. Hila and I met about a year ago at a cheese cook-a-long and it was my first meeting with other foodies here in Cape Town.  Since then much has happened on the blogger scene here, so this is really just another facet or extension of blogging and that is why this is special to me. The recipe that I am sharing with you today is perfect for a light supper, to serve with drinks or just a quick winter warmer. Classically a Spanish recipe, but you can twist and teak as much as you like. You can read the story behind this recipe here: http://www.my-easy-cooking.com/2008/11/patatas-bravaslets-have-tapas.html
Patatas Bravas features on our menu regularly and I am sure it will soon be a favorite in your house to. Smoked paprika is the secret here, so if you do not have any, hop in at your nearest Woolies and get some…
Links to Recipes on my site:

Patatas Bravas


about 1 large potato per person - peeled and cut into big chunks
1 medium onion - peeled, but keep it whole
1 onion - sliced
5 whole cloves
1-2 tsp smoked paprika
3 cloves garlic
2 Tbsp tomato paste
fresh thyme
salt and pepper
1 chopped chili - optional.

Press the cloves into 1 onion and place the onion, potatoes and salt in a pot with some water. Cook the potatoes until soft, but not mushy. Heat some olive oil in a pan and add the onion, garlic and paprika.
Fry until onion is soft and add potatoes. Lower the heat and let the potatoes caramelize. Finally add the tomato paste and season well. Sprinkle with fresh herbs and enjoy as a light meal or add slices of smoked pork fillet.

Thursday, August 5, 2010

Fairview Camembert Promotion - Camembert & nutbutter springrolls with a fig, balsamic and honey dip

More and more companies are getting the idea that social media, such as Facebook, twitter and blogging, is the best way to expand the "word of mouth" side of marketing. Getting people to comment, retweet and blog your product for a chance to win a prize or fame is a great way to get your product out to as many people as possible while not spending too much money on the process. The best part of it is that bloggers like me get challenges and have fun.

Fairview is one of those genius companies. Not only do they make some of the most delicious cheeses and wines but they also cottoned on to us food bloggers loving a challenge. Here is how it works:
"We invited all South African food bloggers to submit their suggestions and recipe ideas to us, all of which needed to include our Fairview Camembert"

I decided to take ingredients that I always associate with stinky cheese. Nuts, honey, phyllo pastry and figs and turned them on their head.

What you need
1 round Fairview Camembert
1 packet mixed nuts
1 roll phyllo pastry
4 dried figs or 2 fresh figs
1 cup honey
½ cup water
4 tablespoons balsamic vinegar
olive oil

What to do
Preheat the grill. Cut the philo pastry into rectangles. Cut the Camembert into long pieces. Place the nuts in a food processor or pestle and mortar. Crush finely then add water slowly until you get a smooth paste. brush a teaspoon or 2 of paste into the corner of the philo, place a piece of camembert ontop. Fold the corners in and roll till tou have a small triangle left, place a little bit of nut butter on the corner to stick it shut. When done place spring rolls in baking dish. Mix a couple of tablespoons of olive oil with a little bit of honey. Brush the springrolls with the mixture. 

Seperately, place the figs in a food processor and blend well. heat the honey, water and vinegar in a pan and add the fig. Allow to come to the boil then take off the heat. Allow to cool throughly. Meanwhile place the springrolls under the grill until golden brown. 

Serve warm and gooey with the dipping sauce

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Tuesday, August 3, 2010

August Sushi Club

So the baton has been passed on to me from Marianna for Sushi Club this month as August is a busy month for her.

This month we going to head out to Rock's Royal Sushi which I have reviewed before
Seeing as it is a bit of a drive out there a few people asked for a weekend so thats what we are going to do.

Place: Rock's Royal Sushi

          Shop No.1 Marine Promenade, Table View
Date: 14 August
Time: 1pm onwards
If you are in town, let me know, I can give 6 people a ride through :)