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There so much to say and even more to eat. Hence a blog for each was born.

Sunday, 29 June 2014

Pasghetti Pot (product review)

I love baby language. I know I should speak to my almost 2 year old in a grammatically correct manner (which are do most of the time Grammar Gastapo), but I just can't help myself. My favourites are lillipop instead of lollipop and off course pasghetti instead of spaghetti.

Pasghetti happens to be one of kids' favourite dishes. Al Dente and plain is the way the y like it. Sucking it in thru puckered lips and pretending that they're earthworms ends up in fits of laughter at mealtimes.

I've been noticing these special pasta pots lately, which are meant to make getting rid of the liquid easier. The one I bought is made by Agean. Not a household name, but durable and cost effective enough for a test.

Stocked at Checkers

I would usually take 1.5 liters of boiling water for me to cook half a packet of spaghetti, but with this pot I had to use 3 liters because the colander is a couple of centimeters from the base of the pot. This means more electricity to use more water and therefore not very environmentally friendly. The spaghetti also took a minute or two longer to cook than usual. 

The tilt mechanism worked quite well when I poured out the spaghetti water. The colander is removable on the plus side and there is also a handle for you to move the spaghetti to the sauce or a dish. The manufacturers should've however considered that the handle would be hot immediately after use. So I had to use a butter knife to move the handle upright and wait a minute or two for it to cool down.

The pasta pot idea is a good one, but it should come with different levels in which to attach colander, then it could also be used for a steaming. 

This product is not a good buy. Given the chance to return it I would. 

Do you have a similar product that you have tested? Please share your experiences with us.

Saturday, 21 June 2014

How To Lose Your Heart (Life recipe alert)

Losing your heart is synonymous with falling in deep, all consuming, amorous love (the Romeo and Juliet kinda love). Meeting the man meant for you (even if your mom saw it first) and falling head over feet (like only Alanis can say it).Then somewhere along the line (planned or not) that love creates a little bun in the oven (no details, this is a family blog!).

So you're warned of the late nights, the diaper changes, advice on sleep routines, recipes.................., but no one warns you of the biggest challenge of all. Losing your heart. I once read that when your child is born your heart leaves your body and walks outside you (metaphorically of course) in the form of this beautiful baby ( yes I know he's 7 already). This love is all encompassing. You feel every scrape, joyful and sad tear. You see the world through the eyes of someone who's seeing absolutely everything for the first time. 

To my baby Iesa. This journey, that I'm a temporary passenger on, with you is an amazing, heart wrenching and inspiring roller coaster. Happy birthday and may all your heart's desires come true.

Raising little men (a mother's perspective)


1 x baby boy
1 x loving mom
3 cups of patience 
1 cup of perseverance
2 cups of trust 
2 cups of nurturing


1. Mix together with lots of strength and infinite love

2. Allow it to grow and occasionally add some discipline

Happy 7th birthday baby boy!

Thursday, 19 June 2014

Food is love made visible (Double Whammy Recipe Alert)

Food is sustenance but also celebration and makes life so much more satisfying.

I always cook double for any celebration. Half to be consumed on the day and the other half for the guests to take home (Yes, guaranteed doggie bags). Any birthday, wedding or get together is preceded by "What are we going to eat?". My favourite food for a wedding is fire Akhni, roast leg of lamb (with all the trimmings of course) for religious celebrations and good old fashion braai for a birthday. What is your favourite dish for a special occasion?

Father's day deserves only the best menu, with all his favourites, to show my long suffering husband that he is actually appreciated (even if it's just a little bit). 

Pancakes (makes 20 - 25) (recipe adapted from Making the Best of Baking by R. Makan and V. De Beer)


500mls multipurpose flour, sifted
3ml baking powder, sifted
2ml fine salt, sifted

2 eggs (room temperature)
500mls milk (room temperature)

75mls cream (or substitute full cream milk)
40mls melted butter


1. Whisk dry ingredients in a bowl, till evenly combined.

2. Beat eggs and milk together. 

4. Gradually add the dry ingredients. Beating well after each addition.

5. Add the melted butter and cream (extra milk). Beat well.

6. Allow mixture to stand for at least 30 minutes (preferable overnight)

7. Preheat lightly greased skillet or pan to medium heat

8. Pour enough batter into the pan to cover the base, using  measuring jug. Twirl the pan while doing so to evenly distribute the batter

9. Flip the pancake by slightly shaking the pan yo check of the pancake is loose or you can use a spatula

10. Serve with desired filling while still warm

Filling ideas:
- Cinnamon sugar - 50mls castor sugar and 5mls good quality cinnamon powder
- Nutella, banana and cream
- Fresh cut up fruit
- Cream cheese mixed with Nutella

To make crepes - Add extra 100mls milk to the batter to thin it out

Omelet (serves 1)

The most versatile of breakfast feasts. Ideal for left overs or anything that you have left at the end of the week in the fridge. Hubby is pretty basic with his omelet. 


2 eggs
2 T full cream milk

1 T chopped tomato
1 T chopped onion
1 T chopped yellow bell pepper

season to taste 

1 t olive oil


1. Whisk together eggs and milk

2. Heat pan on medium heat and add oil. Add whisked egg mixture.

3. At this point your egg is ready for the filling. Spread filling evenly over omelet.

4. Fold omelet in half using a flat spoon. Use the same spoon to transfer it to the serving plate.

Other omelet filling idea:
- Sauteed mushroom, chives, garlic with cream cheese and pecorino. Season to taste.

Recipe for lamb chops can be found here

Breakfast fit for a king! Happy Father's Day!

Thursday, 12 June 2014

Give 'em the finger (Recipe Alert)

I blog because I can.
I blog because I want to.
I blog because I have something to say.
I blog because I get to say what I'm really thinking.
I blog because someone, somewhere out there might be going thru the same shit I am.
I blog because someone out there might be enjoying the same crazy things I do.

I blog about food because I love to eat.
I blog about food because it's such a big part of my life.
I blog about food because "food is love made visible" 

So go on, get your blog on!

Sweet Potato Waffle Fingers (serves 30 - 35)
(adapted from http://www.cookingchanneltv.com/recipes/alton-brown/sweet-potato-waffles.html)


1 1/2 c cubed sweet potato (approx 275g)
295mls warm milk
1/4 c brown sugar
1/4 butter, melted
1 t vanilla essence 

2 c sifted all purpose flour
1 T sifted baking powder
1/2 t salt

6 egg whites, at room temperature


1. Steam sweet potato for 20 minutes

2. Mash sweet potato with a fork (or in my lazy ass case an electronic hand mixer)

3. Add milk, sugar, butter and vanilla essence and mix evenly 

4. Add dry ingredients into a clean bowl and mix evenly

4. Add wet ingredients to dry and mix evenly (electric mixer baby!)

5. Whisk egg whites till peaks form, but be careful not to dry it out

6. Fold 1/3 eggs whites into mixture at a time (Warning this is killer on the arms, but stick in there)

7. Spoon a tablespoon of batter into each finger in the waffle maker

8. Waffles done in approximately 5 minutes or until a skewer come out clean

Give 'em the finger, the tasty waffle finger
 (what were you thinking?)

Tuesday, 10 June 2014

Tasteful Memories (Recipe Alert)

The kids and I are free this week to eat "fast foods" (Yippeee!), cause hubby is away on business (When the cat is away the mice will eat away). Now fast food for us are quickie dishes that dad wouldn't usually classify as a meal (wannabe foodie police). Our absolute favourite would have to be sticky cheese bread (as my son calls it when he requests it daily).

Growing up we called it toasted cheese and it's amazing how the smell of that cheese grilling brings back a flood of memories. Friday night TV lying on a mattress in the lounge, with bedtime extended to 9 (I definitely inherited that Military mom gene). Homemade guava juice because I don't like warm drinks (Mom always accommodated my crazy food quirks). My mom's sandwich maker which made perfectly sealed, triangular pockets of gooey cheese with a crispy cheese edging. 

Sticky Cheese Bread (serves 1)


2 slices of bread (buttered if you will be toasting in a pan)
1/3 cup grated Gouda (I only use Simonsberg)
1 T chopped tomato
2 t chopped onion
pinch of pepper


1. Spread the cheese, tomato and onion evenly on your first slice (on the unbuttered side if you are using butter). Sprinkle pepper over

This makes a great healthy, quick pizza as well

2. Toast till browned in a sandwich press

Really Fast Food! (cheesy I know ;))

Friday, 6 June 2014

Just Add Braai (Recipe Alert)

Exam time always leaves me with a few couple of kilos (it seems only fair to feed the mind and body). 

As a mom though exam stress extends to the household and meal times as well. My husband is a pretty good cook, but I tend to keep him out of the kitchen (Can you say nuclear explosion?). So mt go to option of a hubby meal is the good old braai. Now his recipe is a state secret so I can't share that with (I don't even know what goes in there and I'm not sure he does either).

Here are my favourite sides to warm up any winter braai.

Potato Bake (serves 4 - 6)


1 T softened butter

3 large potatoes, sliced 1/2cm thick
1 x sachet Knorr Potato bake sour cream and chives
450mls Full cream milk

pinch of paprika
1/4 t cumin powder


1. Make a paste with the sachet contents with about 50mls milk. Add the rest of the milk and mix evenly.

2. Arrange the potato slices in an a greased an oven proof dish

3. Pour the mixture over the potatoes. Sprinkle the cayenne and cumin over the dish.

4. Bake for 45 minutes in a 180 degree preheated oven for 45 minutes or until done.

Spicy Baked Bean Salad (serves 4 - 6)


1 T olive oil
1/4 onion, peeled and finely chopped
1 garlic clove, peeled and chopped

1/2 grated tomato or 1/2 cup chopped cherry tomatoes
1 t chili powder
3/4 t cumin powder
1/2 t coriander powder
1/4 t turmeric powder
1/4 c boiling water

1 tin baked beans
1/4 c boiling water

1/4 green bell pepper, chopped


1. Saute onion and garlic in olive oil on medium heat

2. Add tomato, water and spices

3. Simmer on medium heat for approximately 10 minutes or until combined

4. Add beans and water. Simmer for another 10 minutes or until done

5. Add chopped peppers and serve

Just add braai

Wednesday, 4 June 2014

Food for thought

The past month has been horrendous for me and to top it off my 2 month old smartphone packs up. My cellphone is my diary, personal organizer, camera and has become my link to the world (now if I could just teach it to fetch my slippers)

Growing up we had a house phone less often than not and I cannot fathom how I survived (not the cordless type). I had an active social life with setting up social engagements and even a boyfriend (who was non existent as far as hubby is concerned). I was up to date on the latest goss (thanks to school   bathroom walls), fashion trends (street style) and daily faux paus (could never keep up though). Went to all the hot spots ( thanks Shereen) and successfully snuck out of the house often ( salaad always in washing machine as back up), I passed notes, had pen pals, wrote love letters and studied from my handwritten notes. I think I turned out pretty okay.

So needless to say I barely survived this month of technological curses and am finally back on track. 
Which means lots more posts and more food to think about.