The Klutz In The Kitchen’s Recipe ‘n Foodie Goodies, Utensil Review & Tidbits News Blog

Our Klutz in the Kitchens recipe is simple comfort food for those who are not to familiar or happy to cook a meal of any sort, for anybody. We hope that these recipes will help take one to a new appreciation of cooking good food by those to scared to try. The Klutz searches the web for they and quick recipes that will please and surprise all one needs to do is follow the steps and that way one will win over friends and family, Buon Appetite.

The Klutz In The Kitchen Recipe n’ Foody Goodies, Utensils & Titbits News Blog – Wednesday 23rd September 2015

All Jazz Radio Logo Face Book1The Klutz In The Kitchen’s Recipe n' Foody Goodies, Utensil Review & Titbit News Blog

The day before National Heritage and Braai Day, what does one do, huh! And with the Rugby World Cup games starting on the goggle box today, well what to do, preps of course, that’s what. It’s all about research. Like any good radio presenter we tackled the braai day Braai the belovedtask, pardon the pun, with gusto and found some great Braai Recipes on a number of websites and decided to put together a few for one to choose from. Have fun and make your choices wisely and be sure to be prepared for the celebrations

What is your favourite meat to slap on a sizzling braai. Here are my personal choices, it’s difficult task to choose, but choose I must so hear goes in order;

T-Bone, because you get the fillet and sirloin together in one go, remember too the they should be at least 5cm thick

Lamb Leg Chops should be at least 3cm thick

Sirloin should be at least 4cm thick

Lamb Cutlets should be at least 3cm thick

Whole Sirloin

Pork Belly Strips

Chicken Thighs

Chicken Legs

Pork Bangers

Sosaties

And finally a Whole Snoek when in season

Grabouw Boerewors

Grabouw Boerewors

You ask why is Boerewors not on the list, well it is and really deserves to be categorised under its own name see, and variety is your choice. The Klutz goes for Grabouw Wors, but who remembers Morris the Butcher in Town, I mean the wors was just the best.

The Klutz in the Kitchen has really been hard at work and found some truly splendid and exciting braai recipes from drinks to starters to main dishes and desserts

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Here are some of the Klutzes drinks suggestions;

Well it’s a no brainer really Beer, Heineken or Windhoek are the choice of the Klutz, and Pinotage is the wine of choice. However our first recipe is one that will act as an accompaniment with any dish braaied (barbequed) and alcohol additive on the day; mind you it can also be enjoyed on its own with lots and lots of ice. Thanks to Woolies Taste Mag and Abigail Donnelly for this simple ‘n quick recipe. Please note it only serves 4 so one will have to adjust to make much more to satisfy your thirsty friends and family

Braaied lemonade

Braaied Lemonade

Braaied Lemonade

Serves
4

Prep Time 
5 minutes

Cooking Time
 15 minutes

Ingredients

20 lemons

150 g brown sugar

100 g white sugar

Ice, for serving

500 ml soda water

Method

Halve the lemons and dip the cut side into the brown sugar. Place the lemons, cut side down, on a braai grid over medium heat coals.

Turn when the lemons are charred and almost blackened. Braai for a further 5 minutes, then place in a large bowl

Once the lemons are cool enough to handle, squeeze the juice into a jug. Add the white sugar to the lemon juice and mix until dissolved.

Add lots of ice and top up with soda water.

Tastes take: When life gives you lemons, make braaied lemonade. We love the rich flavour created by charring the lemons. It’s easy to make once your coals are going, but handle with care as those lemons get hot! For a twist, you can add a splash of bourbon.

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A non-alcoholic suggestion is for a colourful bright Sunset Cocktail, which is also very moreish and thirst quenching.

Sunset Cocktail

Sunset Cocktail

Ingredients

Lime cordial

Plain water ice-cubes, crushed

Grenadine syrup

Apple juice or Pink Lemonade

Orange juice blend

Pomegranate juice blend

Method

Pour lime cordial into ice-cube trays and freeze.

Spoon crushed ice into each glass (optional).

To mix the cocktail, vigorously combine a handful of lime cubes with orange juice in a shaker. Pour into each glass.

Slowly pour on some pomegranate juice, onto the back of a spoon held just above the orange juice layer.

Do the same with the pink lemonade or apple juice, to fill the glass.

Pour a few drops of Grenadine syrup on top and allow it to slowly sink through the other juices and create a 3-tone sunset effect.

Serve immediately with a stirrer and/or straw.

Hints and Tips

There is no strict proportion of ingredients for this type of cocktail; we used approximately one-third of each of the three juices.

Have all the ingredients, glasses and utensils ready in front of you before starting, for smooth preparation and perfect results.

Don’t deviate from this order of adding ingredients, or the effect of the colours will be lost. Do not mix before serving.

Do not expect the lime cordial to freeze hard and pop out of the mould as water would.

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Apricot Crush

Apricot Crush

Apricot Crush

Ingredients:

50ml Gin

50ml Fresh Orange Juice

25ml Sugar Syrup

25ml Fresh Lime Juice

2 spoons of Apricot Jam

8 Mint Leaves

Glass:

Julep Cup or Tumbler

Method:

Shake with a couple of ice cubes in a cocktail shaker and strain into the glass.

Garnish:

Mint Bouquet and Dehydrated Orange Wheel

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Raspberry Sling

Raspberry sling Photo by Mark O'Meara

Raspberry sling Photo by Mark O’Meara

Recipe by Diageo

Serves 2

Ingredients:

60ml Gin

1 Tbsp of raspberry cordial

30ml freshly squeezed lemon juice

50ml pomegranate juice

Soda water

Ice

Lemon slice & cherry, to garnish

Contains 2 standard drinks.

Method:

Fill a tall glass with ice

Pour in 60ml Gordon’s Gin

Add raspberry cordial, lemon juice and pomegranate juice

Top with soda and stir

Garnish with a cherry and lemon slice

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Starters

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Chakalaka soup with boerewors balls recipe by Jane Anne Hobbs Rayner

Chakalaka is a highly spiced African vegetable relish usually eaten cold as an accompaniment to braaied meat, but here I’ve transformed it into a chunky soup brimming with punchy flavours. Topped with juicy mini-meatballs made from boerewors filling, this is a dish that will bring tears to the eyes of chakalaka devotees (especially if you increase the quantity of fresh chillies in the recipe).

Chakalaka, said to have been invented by Johannesburg’s migrant mine-workers (although I can’t confirm this) usually includes chillies, peppers and curry spices, plus – depending on who’s making it – carrots, beans, cabbage, and so on.

You may be wondering why I’ve turned a relish into a soup. Well, because I love soup, I really do – to distraction. (And I’m a little annoyed that winter is over in the Southern Hemisphere, because it means the end of soups – at least hot, rib-sticking ones – until next year.) Also, I like turning recipes around to see what happens. This soup is good on its own, but the little meatballs make it really special. (And I’m grateful to my friend Nina Timm of My Easy Cooking for showing me how to make instant boerie balls.)

You can leave the baked beans out of the soup, if you like (as I did in the photographs, because I wasn’t in the mood for beans) but I recommend including them because they help thicken the soup. If you can’t find authentic South African boerewors, use a raw, loose-textured sausage and, before you roll it into balls,  mix in a teaspoon or so of toasted, ground coriander, plus some of the spices listed in this recipe.

Although it’s best on the day you make it, you can prepare soup a day in advance. For best results, though, fry the meatballs just before you serve the dish.  This is also very good with chopped green beans and cauliflower florets. If you don’t have tomato juice, use a tin or two of chopped Italian tomatoes and a little tomato paste instead.

The chickpea flour and spices are used to give the meatballs a nice, toasty crust. Chickpea flour, also known as channa flour, is available from spice shops.

Chakalaka Soup with Little Boerewors Balls

Serves 8

45ml Sunflower oil

4 carrots, peeled

3 small green peppers, finely sliced lengthways

4 onions, peeled and finely chopped

1 stick celery, finely chopped

1 green or red chilli, deseeded and finely chopped (or more, to taste)

4 cloves garlic, peeled and crushed

30 ml grated fresh ginger

6 large, ripe tomatoes

1 litre tomato juice (the sort you’d use for a tomato cocktail)

750ml water or vegetable stock

2 tins baked beans in tomato sauce

10ml medium-strength curry powder

7.5ml cumin

Salt and milled black pepper to taste

125ml finely chopped fresh parsley or coriander

For the Boerewors balls

500 g slim boerewors, or similar sausage

125ml channa [chickpea] flour

5ml paprika

2.5ml turmeric

Heat the oil in a large pot. Dice two of the carrots and set the others aside. Fry the diced carrots, pepper slices, onions, celery, chilli, ginger and garlic over a medium-high heat for 8-10 minutes, or until softened but not brown. Roughly chop the tomatoes, place in a blender and pulse to form a rough purée. Pour the purée, the tomato juice and the stock into the pot and cook at a brisk bubble for 30 minutes, skimming off any foam as it rises. Stir in the baked beans, curry powder and cumin, season to taste with salt and pepper and simmer for 20-30 minutes.

For the meatballs, squeeze the boerewors filling from its casing and roll into balls the size of a marble. Combine the channa flour, paprika and turmeric on a plate and lightly roll the balls in the mixture. Fry in hot oil over a medium heat for 4 minutes, or until cooked through. Drain on kitchen paper. Coarsely grate the remaining two carrots. Serve the soup piping hot, topped with hot frikkadels, grated carrot and a shower of parsley.

This recipe was originally published on Scrumptious SA

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Luxury Braaibroodjies by Jan Braai

Luxury Braaibroodjies

Luxury Braaibroodjies

Ingredients

Slices of fresh sourdough bread

French style mayonnaise

Whole grain mustard

Gypsy ham

18 months matured cheddar

Sun-dried tomatoes in olive oil

Spring onions

Olive oil

What to do

Go for a oval shape sourdough bread as opposed to a round one. This way all the slices will be the same size. Slice the bread fairly thin, the same thickness as normal toaster bread. One has a natural tendency to slice these types of bread thicker, so be conscious of avoiding that.

Lay out half of the bread slices on a cutting board and liberally spread with the French style mayonnaise and whole grain mustard.

Add the gypsy ham, slices of cheese, sun-dried tomatoes and chopped spring onions. Do not be stingy with any of the ingredients, this is a super luxury braaibroodjie and not only should the quality of ingredients reflect it, but also the quantity.

Add the top layers of bread and drip or spread olive oil on them.

Place in a hinged grid (toeklaprooster)  and braai over medium-low heat coals. After the first turn, also spread olive oil on the other outside, the side which was at the bottom when you assembled the units. Continue to braai over the gentle coals, turning very often, until the cheese is melted and the braaibroodjies are golden brown on the outside.

It goes without saying that you serve these beauties with glasses of ice cold Methode Cap Classique. The South African – vastly superior – version of what the French call Champagne.

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Main Dishes

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Oxtail Potjie with prune and port with Drostdy-Hof Pinotage

Recipe by Chef Johan van Schalkwyk

Oxtail Potjie with prune and port with Drostdy-Hof Pinotage

Oxtail Potjie with prune and port with Drostdy-Hof Pinotage

Chef Johan van Schalkwyk could not resist teaming this succulent wine with its subtly spicy oak nuances with a potjie of oxtail in prunes and port. Whether you are camping or treating your guests to a three-course dinner, this dish is perfect for any occasion.

The full-bodied Drostdy-Hof Pinotage is available from most liquor outlets for around R40.

Ingredients:

2 medium onions, chopped

2 celery stalks, sliced

3 carrots, peeled and sliced

2 leeks, sliced and well washed to get rid of grit

6 garlic cloves, peeled and chopped

2 tins (410g) of whole peeled tomatoes

2kg oxtail

10g thyme, chopped

10g parsley, chopped

2 bay leaves

50ml balsamic vinegar

350ml Drostdy-Hof Pinotage

150ml Allesverloren Port

Zest of ½ an orange

50g prunes, pitted

1 tsp juniper berries, crushed

2 cloves, crushed

Olive oil

Flour for dusting

Salt
Coarse black pepper to taste

Method:

Place a cast-iron potjie over coals and heat well

Season oxtail pieces with salt and pepper and dust with flour by rolling them in a bowl with about a cup of flour in it and shake off the excess flour

Heat the oil in the potjie and seal in all the juices by browning the pieces of oxtail on all sides Do a couple at a time and set aside

Fry all the vegetables in the olive oil until the onions are transparent. Do not brown

Add back the meat and deglaze the potjie by adding the vinegar, wine and port

Allow some of the alcohol to burn off then add the tomatoes and bring to the boil

Scrape some coals away from underneath the potjie and allow the contents to simmer

Add the herbs, prunes, zest, bay leaves and season with salt and pepper and cover with the lid

Place two or three coals under the potjie and simmer for three to four hours. Do not stir the pot. Remove the lid every 30 minutes to check the liquid is at a gentle simmer and add some coals if necessary

The dish is done when the meat comes away from the bone

Enjoy with some creamy mashed potatoes and vegetables of your choice

Serve with a glass of Drostdy-Hof Pinotage.

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Leopards Leap Braai Basting Sauce Recipe by Chef Pieter de Jager

Works for red meat and chicken

Leopards Leap Braai Basting Sauce

Leopards Leap Braai Basting Sauce

Ingredients

80g treacle sugar

80ml soy sauce

60ml balsamic vinegar

2 bay leaves

1 Tbsp of paprika

½ tsp peri-peri

1 tsp of garlic flakes

1 tsp of mixed dried herbs

1 Tbsp of tomato paste

Method

In a saucepan, heat the sugar, soy and balsamic vinegar over moderate heat.

Allow the sugar to dissolve before adding the remaining ingredients. Cook the sauce for 2 minutes or until thickened.

Allow to cool down.

Baste meat on the braai regularly.

Turn meat regularly to prevent the basting sauce from scorching.

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Beef Wellington by Jan Braai

Beef Wellington on the Braai

Beef Wellington on the Braai

Ingredients

1 tot olive oil

1 onion (finely chopped)

250g mushrooms (finely chopped)

250ml cream

1 sprig fresh thyme

300 to 500 g steak (rump, sirloin, fillet)

400 roll of puff pastry

Grated cheese (optional)

Smoked ham (optional)

Method

Finely chop the onion and mushrooms. Add olive oil and/or butter and the finely chopped onion and mushrooms to a pan and fry until the mushrooms lose their moisture and starts to brown. Then add the thyme.

Add some or all of the cream to the pan and let this mushroom, onion and cream sauce reduce to a fairly thick paste.

Trim the steak of your choice (rump, sirloin or fillet) of all sinews and fat and braai over very hot coals for about 8 minutes until medium rare. Let the steak rest a few minutes and then thinly slice.

Unroll the thawed puff pastry on a cutting board. Spread the mushroom and cream paste on half the surface of the pastry and lay the slices of steak on top of that. Generously season with salt and pepper.

Optional step: finely chop smoked ham and grate some cheese. Add this on top of the current residents of the puff pastry.

Fold the uncovered half of the pastry over the filling and use a fork to press all open sides of the pastry closed and seal it.

Now braai in a hinged grid over medium coals for about 20 minutes until ready. You want the pastry golden brown and crispy and all ingredients heated and melted throughout. As puff pastry braais there will be a moment where it seems to ‘melt’ and sag into the grid. Don’t panic. After this it will firm up again and start to cook.

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The Klutz has called this recipe The Poor Mans Beef Wellington, which is really Justin Bonello’s braaied Beef Wellington

Think of this as a giant steak sandwich and definitely something for the boys to enjoy.

The Poor Mans Beef Wellington, which is really Justin Bonello’s braaied Beef Wellingto

The Poor Mans Beef Wellington, which is really Justin Bonello’s braaied Beef Wellingto

Ingredients:

A small handful of coriander seeds

A small handful of mustard seeds
Lots and lots of peppercorns

A couple of cloves

About 4 garlic cloves, crushed and chopped

A good pinch of Maldon salt

1 beef fillet

A drizzle of sunflower oil

1 government loaf (this is a whole loaf of bread that you buy from your corner shop)

Plenty of butter

Method:

First, you’re going to make a rub using the ingredients. Take equal amounts of coriander and mustard seeds and about double the amount of peppercorns. Put it all in a mortar and pestle and add to that a couple of cloves, garlic and a good pinch of salt. Bash everything together until you have a nice, crumbly rub

Next, take the whole fillet and coat the meat generously with the rub, pressing it into the flesh

Make a fire and when the coals are moderate to hot, put the fillet on a grid and drizzle a bit of sunflower oil over it to get the flames leaping

Cook the meat on all sides for about two minutes a side, drizzling oil and allowing the flames to lick the fillet as you go. Once sealed, remove the fillet and allow to rest

Next, take a whole white bread loaf and put it on a table so that it faces up, and cut out the top rectangle. Keep that rectangle for later then hollow out the rest of the bread

Take butter and smear it generously all over the inside. Stuff the fillet into the bread. Take the bread crust you cut out earlier and use it as a lid where the hole is. Now take tinfoil, wrap about two layers around the bread and braai it on the (hopefully now-ready) coals for about 15 minutes

When you take it off the braai, the bread should be toasty and when you cut it open, the fillet should be medium rare. If the bread isn’t toasty enough, remove the foil and let it bake on the open coals, like you would do with braai broodjies, turning it every now and then until nice and toasty.

This should feed about four relatively hungry men or one Karoo farmer.

If you’re really strapped for cash substitute the fillet with a couple of minute steaks instead, but make sure you don’t overcook the meat!

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Easy snoek braai with chili sauce

Easy snoek braai with chili sauce

Easy snoek braai with chili sauce

Ingredients

1 large snoek, cleaned

1 lemon, sliced

1 onion, sliced into half-moons

A handful of coriander

5 tsps of olive oil

2 tsps of butter

Heavy gauge tin foil

Method

If you’re a pansy like me, you’ll have bought your snoek cleaned, gutted, and decapitated. This means that the assembly is simple: roll out a large piece of foil onto a baking sheet or large breadboard (don’t cut it yet) and drizzle some olive oil onto it. Now place your fish on top of the foil, and layer your slices of lemon and onion into its cavity. Sprinkle as much coriander as you dare on top of the slices, drizzle generously with oil, and (carefully) close it up. If you’re particularly worried about it being dry, you can cut slits into the skin (at an angle, so as not to snap any bones) and slide a sliver of butter into each of them.

When it comes to the wrapping, more is more. You don’t want your buttery fish-juice to drip out onto the fire, so be careful to wrap it as water-tight as you can and place it onto a medium-hot fire.

Give each side 10 minutes on the fire, then sneakily check it by prodding a fork into the flesh and twisting. If the flesh flakes, it’s ready. Well done!

Mozambican chilli sauce

This is thick, spreadable, utterly delicious, and goes beautifully with snoek (and most fish, in fact). It’s easily made from ingredients available at any Mozambican market; but it’s not the typical thin peri-peri sauce that you might have met at a roadside stall. If that’s what you’re looking for, have a look out for Jan Braai’s Peri-Peri Sauce.

Ingredients

1 onion, diced

1 red pepper

1 large tomato, diced

8 to 10 bird’s eye chillies, chopped

3 Tbsp of chopped garlic

Juice of one lemon

2 to 3 tsps of honey

A handful of coriander, chopped

Cooking instructions

Fry the onion in a generous amount of olive oil on a medium heat until soft, then add the garlic and chili. After about two minutes, add the tomato and bell pepper and simmer until soft.

After about fifteen minutes, add the lemon juice, honey and coriander, and mix well. Simmer for another five minutes or so, until the honey has caramelised a little.

If this is more than you can finish in one sitting (fair enough: it’s powerfully hot stuff) you can cover it with olive oil and keep it in the fridge for up to two weeks.

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Salads

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Classic Caesar Salad

Classic Caesar Salad

I love a good, simple Caesar salad , remember that the true Caesar salad is a salad made up of romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper and nothing else.

The salad’s creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States, Cardini was living in San Diego but also working in Tijuana where he avoided the restrictions of Prohibition. His daughter Rosa (1928–2003) recounted that her father invented the dish when a Fourth of July 1924 rush depleted the kitchen’s supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing “by the chef.”

According to Rosa Cardini, the original Caesar salad (unlike his brother Alex’s Aviator’s salad) did not contain pieces of anchovy; the slight anchovy flavour comes from the Worcestershire sauce. Cardini was opposed to using anchovies in his salad.

In the 1970s, Cardini’s daughter said that the original recipe included whole lettuce leaves, which were meant to be lifted by the stem and eaten with the fingers; coddled eggs; and Italian olive oil.

The above was drawn from Wikipedia

Common ingredients in many recipes:

Romaine or cos lettuce

Olive or vegetable oil

Fresh crushed garlic

Salt to taste

Fresh-ground black pepper

Lemon or lime-juice, fresh squeezed

Worcestershire sauce

Raw or coddled egg yolks

Freshly grated Parmesan cheese

Freshly prepared croutons

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The best damn potato salad recipe by Kati Auld

Although a braai is ostensibly about the meat, it’s the quality of the side-dishes that makes a braai into a feast. Everyone’s got their favourite twist on a potato salad recipe: some folks are passionate about the inclusion of hard-boiled eggs (shudder) while others say that the key is roasting the potatoes, not boiling them. This recipe’s secret weapon is nutty, buttery, roasted garlic, and it’s a life-changing addition.

I like to keep this veggie-friendly, especially when it’s just an accompaniment to piles of sticky-sweet pork chops, Garlic-Butter Steak, or Lamb Curry Sosaties: but if the thought of pigless potato salad hurts your soul, you could add bacon. If you want a salad that actually has leaves in it, you must just check out Justin Bonello’s mushroom and potato salad

The best damn potato salad

The best damn potato salad

Ingredients

1 kg of potatoes

1/3 a cup of mayonnaise

1/2 a cup of sour cream

2 tsps of chopped chives

2 heads of garlic

3 tsps of olive oil

Method

Peel the papery outer layers of each garlic head, leaving the individual cloves intact, and slice off the top of each head of garlic, and about a quarter-centimetre of each clove.

Drizzle the garlic with olive oil, trying to ensure that it goes between the cloves.

Wrap the garlic heads in tin-foil and roast them at 180 degrees for 45 – 60 minutes.

While that’s going, cut potatoes into quarters and boil until soft, approximately 30 minutes.

Once your garlic is browned and sticky (like in photo below), let it cool slightly and then carefully remove each clove, add to a bowl, and mash them with a fork.

Add your sour cream, chives and mayonnaise to the roasted garlic paste, and mix well.

Once the potatoes have cooled slightly, pour the roasted garlic mayo-mix over the top and mix well. Season to taste.

Serve in a pretty bowl, with some chives for garnish if you’re fancy.

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On the Braai Desserts

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Braaied Chocolate Mallow Pud

Braaied Chocolate Mallow Pud

Braaied Chocolate Mallow Pud

Ingredients:

An enamel coffee mug/ metal cup/ clean tin can (to put on top of the braai)

A packet of Marie biscuits/Digestive biscuits

A packet of marshmallows

Caramel treat (you could use bar one/mars bar instead of buying a tin of caramel treat AND a chocolate)

A chocolate of your choice

Custard

Method

Crumble one or two Marie Biscuits or Digestive Cookies into a metal cup or enamel coffee mug.

Add one or two Marshmallows (one white & one pink), add a few spoons of caramel treat, sprinkle on a few chunks of chocolate bar and top with Custard.

When the coals of your fire are on their last legs, put the cups on a very low heat under a suitable lid like a Weber lid or a box that has been lined with tin foil.

Leave the cups under the lid for about 5 minutes or until the marshmallows have turned mushy and the chunks of Chocolate have melted.

Remove the cups from the fire with a glove, dishcloth or paper napkin (the handles of the metal cups will be hot!) and enjoy by scoffing it down with a big spoon.

Thanks to the My Chef Blog

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Braai Roasted Brandied Clemengolds

Braai Roasted Brandied Clemengolds

Braai Roasted Brandied Clemengolds

Recipe by Sarah Graham

Preparation time: 5 min

Cooking time: 10 min

Ingredients

4 Clemengolds, halved, with peel intact

4 tsps of brandy

8 tsp of Muscovado sugar

Vanilla bean ice cream, to serve

You will also need a baking tray lined with a double layer of tinfoil.

Method

Pre-heat your braai grill to med-high. When it’s hot, place each clemengold half cut-side down and grill for about 45seconds – 1 minute. Remove and place the clemengold halves in an ovenproof baking dish, cut side facing up.

Sprinkle each half with a little brandy and muscovado sugar. Place the baking dish on your lined baking sheet and cook for 7-10 minutes until the sugar has melted and the clemengolds are just starting to bubble.

Chef’s tip:

Using a sharp paring knife, slice around the inside of each clemengold skin so that the segments are loose before you cook them, this will make them easier to remove, which means you’ll be able to get to them faster. Believe me, they’re so delicious that things could get messy.

Thanks to Sarah Graham.

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Braai Chocolate Mallow Cones

Braai Chocolate Mallow Cones

Braai Chocolate Mallow Cones

Ingredients

Ice Cream Cones

Marshmallows

Chocolate chips / broken up pieces of a chocolate

Nutella

Tin foil

You can add nuts, peanut butter, banana, and anything else that may tickle those taste buds!

Method

Fill the ice cream cones with marshmallows and the other treats.

Wrap it in tinfoil and place on indirect heat on a grill or campfire for about 5-10 minutes or until all of the contents are melted.

Unwrap and enjoy!

Thanks to the My Chef Blog

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Braaied

Braai Bread & Butter Pudding

Braai Bread & Butter Pudding

Preparation time: 15 min

Cooking time: 25 min

Recipe by Sarah Graham

Serves 6

Ingredients

8 croissants

3 Tbsp of Butter

150g of Dark chocolate chips or just dark chocolate, roughly chopped

150g of Roughly chopped pecan nuts

2 Tbsp of light brown sugar

4 eggs

2½
cups
of milk

1 tsp of vanilla extract

Generous pinch each of nutmeg and cinnamon

Double thick cream / custard for serving

A baking sheet lined with a double layer of tinfoil

Method

Pre-heat your braai to medium-high heat. Slice the croissants into about 4 parts each on the diagonal and butter each of the cut sides. (Alternatively, just melt the butter and pour over the croissant slices). Layer the slices in a medium-sized ovenproof dish, or individual ramekins. Scatter with the chocolate chips, pecan nuts and then finally the sugar.

In a mixing bowl or measuring jug, lightly whisk the eggs and then add the milk, vanilla, nutmeg and cinnamon. Pour the liquid over the bread slices. Sprinkle with the sugar, place the baking dish on the lined baking tray and braai with the lid on for 25-30 minutes (or about 20 minutes if using individual ramekins).

Remove from the oven and serve as soon as possible with the cream/custard.

Thanks to Sarah Graham.

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Braaied Bourbon/Brandy Bananas

Recipe by Sarah Graham

Preparation time: 5 min

Cooking time: 10 min

Serves 4

Braai Bourbon/Brandy Bananas

Braai Bourbon/Brandy Bananas

Ingredients

4 Ripe Bananas, peels removed

4
tsp of Bourbon or Brandy

4 tsp of Demerara or light brown sugar

2 tsp of vanilla extract

2 handful’s of walnuts (or pecan nuts), roughly chopped

4 ovenproof ramekins

1 baking tray

1 sheet tinfoil, doubled over, to fit the baking tray

Double thick cream, for serving

Method

Pre-heat your braai to the highest setting and line the baking tray with the tinfoil.

Slice the bananas and put the equivalent of 1 banana into each ramekin. Then divide the remaining ingredients between the ramekins, place on your lined baking tray and then onto your braai grill and cook for about 10 minutes, until golden and bubbling.

Serve as soon as possible with the double thick cream (or vanilla ice cream).

If you would prefer not to use brandy, substitute this with about 1 Tbsp of fresh orange juice and a drizzle of honey.

Thanks to Sarah Graham.

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Email The Klutz In The Kitchen at All Jazz Radio 

Click here to hear the finest Jazz, Blues, Latin and World Jazz from the global village online

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The Klutz In The Kitchen Recipe n’ Foody Goodies & Titbits News Blog – Thursday 17 May 2015

 

All Jazz Radio Logo Face Book1The Klutz In The Kitchen Recipe n' Foody Goodies & Titbits News BlogIt’s getting to that time of the year when important choices need to be made, tough ones they are too. jeez, lots to ponder upon. I never really like this time of the year, but I guess both choices are and can be good, though mixing them isn’t a very good idea at all. I’m talking about two of my three favourite liquid refreshments, Beer and Pinotage. Summer is really good for beer but then again so is Pinotage under certain circumstances, I like to chill the Pinotage in the freezer for a wee bit, and never put any ice into any wine at any time, just a quick freeze chill will do it. Now the moral of this stunning disclosure is that no choice is really necessary ‘cause given the right occasion the choice will be made by the circumstance not the time, because it’s midday somewhere in the global village, therefore it’s drinking time.

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Heritage day falls on the 24th September and is also known as National Braai Day (Barbeque Day) Get the braai ready it’s going to be a wonderful meaty, beery, Pinotage and potjie day to remember.

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I see the annual Franschhoek Uncorked Festival is drawing close and runs on the 26th and 27th September. What could be better than tasting the wines of the Franschhoek Valley over that weekend, it looks like it going to be great just add wonderful food, awesome entertainment for the entire family. The hospitality offered by the participating estates will certainly enhance the entire weekends pleasure.

Find out more at: http://www.franschhoekuncorked.co.za or mail info@franschhoek.org.za or contact for any media info Pippa Pringle at pippa@onthemarque.co.za

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It’s National Apple Dumpling Day, an unofficial find holiday observed in the United States on September 17 of each year. However the Klutz in the Kitchen has decided it should be also included as an unofficial food holiday in South Africa too. The day celebrates the food item it is named for. Apple dumplings are fruit dessert.

These dessert items are made from an entire apple, which is cored, has butter and sugar added and is wrapped in dumpling dough before baking with a syrup. Apple dumplings may have additional flavourings added like rum or vanilla. The dumpling may be made from scratch or from purchased dough. The apple dumpling is the subject of a festival each year in Sinking Spring, Pennsylvania.1

National Apple Dumpling Day History

Apple Dumpling Day Photo by Chef Lee

Apple Dumpling Day Photo by Chef Lee

Dumplings are first mentioned in print documentation in the 17th century. These ancient food items were found in many cultures and included grains, vegetables, and fruit. Dumplings in ancient days were steamed, fried, and boiled depending on the food item and the culture. Dumplings range from small bits of dough like gnocchi to finger noodles like spatzle. In Europe, larger dumplings were made using local seasonings. Dumpling mixtures varied using flours, cereals, stale breads, potatoes or cheeses. 2 There is no documented mention of the evolution of the dumplings to the current day baked apple dumpling.

Celebration of National Apple Dumpling Day may involve learning to make the fruit dumpling for those who have never prepared them. If apple harvest season has begun, the day of celebration could include a trip to the orchard to pick apples to be prepared. Easy apple dumpling recipes using crescent rolls may be considered for use if children will be helping to bake the dessert. In areas where apple festivals and apple dumpling festivities are observed during the apple season, local restaurants may offer apple dumpling desserts for special sales on this day.

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Todays Recipe

Beef Stroganoff or Beef Stroganov (Russian: Бефстроганов Befstróganov) is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe. Read more at https://en.wikipedia.org/wiki/Beef_Stroganoff

Beef Stroganoff

Beef Stroganoff

This is a quick .n easy version of stroganoff, using beef fillet thats seasoned with mustard and brandy instead of paprika. It takes no time to cook and it’s wonderfully tender and delicious – makes an expensive cut of meat go a long way too. Serve with noodles if you like, or some chips go down a treat. If you prefer, you could use some well-trimmed sirloin instead of fillet.

Totally yummolicious.

Recipe

Serves: 4

Ingredients:

600g beef fillet

25g butter

1 onion, thinly sliced

250g button mushrooms, thinly sliced

1 tbsp Dijon mustard

400ml beef stock

1 tbsp vegetable oil

2 heaped tbsp soured cream or crème fraiche

1 tbsp (or more) brandy (optional)
squeeze of lemon (optional)

finely chopped parsley

sea salt
to taste

freshly ground black pepper to taste

Method:

First prepare the beef fillet. Cut it into slices ½–1 cm thick, then slice these into strips about 1cm wide. Season the meat with salt and pepper and set it aside for a few minutes.

Heat the butter in a large frying pan. Add the onion and sauté for 2 minutes, then add the mushrooms and continue to cook until both are soft. Stir the mustard into the pan, coating the onion and mushrooms thoroughly – we find it easier to add the mustard at this stage than to mix it into the stock. Pour the stock into the pan, then leave it to simmer until the liquid has reduced by about half. Stir in the crème fraiche and set the pan aside for a few minutes.

In another large frying pan, heat the vegetable oil. When it’s smoking hot, add the strips of beef. Fry, stirring continuously, until the meat is browned on all sides. This should take about a minute at the most. If you want to flambé the beef, put the brandy in a ladle and carefully heat it over a flame. When the alcohol starts to burn off (you will see the fumes), tip it very gently towards the flame and it will ignite. Immediately pour this over the beef and give it a quick stir. Stand well back when doing this and be very careful.

Reheat the onion and mushroom sauce, then add the beef. Check the seasoning and add more salt and pepper to taste. If you find the sauce too rich, add a squeeze of lemon. Sprinkle with parsley before serving.

Thanks to the Book or By Cook website for this great recipe

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Durban Street Food Festival celebrates heritage

Publicity Matters

09/16/2015 10:20:17

A Durban Street Food Festival will be held in Morrison St and Environs on Heritage Weekend from 24-27 September.

Living the wise words of travel blogger Deborah Cater who aptly said: “You have to taste a culture to understand it,” there will be a festival of Durban Street Food over the Heritage Day long weekend, at Morrison Street and surrounds in acknowledging Heritage Day and honouring the city’s diverse cultures.

The Durban Street Food Festival will offer an extensive showcase of some of the city’s most interesting food, culturally specific fare, home grown staples and meals respecting various special diets. A diverse range of vendors and foodies will be displaying and selling their wares over the weekend, encouraging visitors to sample new and interesting food: organic fresh veggie dishes; “walkie-talkies” chicken street food; coconut water; craft beer; bunny chows; shisa nyama; halaal; vegan and vegetarian fare and avocado dishes. The organisers have also included sponsored stalls for local disadvantaged street traders to ensure that visitors can experience a truly unique and authentic range of fare from the streets of Durban.

The Festival will particularly showcase food representing Durban’s various diverse cultures, as well as food typically representing the cuisine of our city’s sister city networks.

Although food is the focus of the festival, the city’s many cultures will be further honoured through its performing arts – with a stage showcasing Durban’s finest – from jazz to hip-hop; comedy to acoustic; contemporary to traditional, in music and dance. The activities will include street dance battles to small theatre performances, comedy and musical acts and DJ’s. They will be hosting a series of workshops and presentations focused on food and street culture in Durban.

A feature on Heritage Day – which is alternately known as “National Braai Day” – will be a Guinness World Record attempt at the longest time spent braai-ing. Media personality / comedian Masood Boomgaard and friends are attempting to braai non-stop for 90 hours in a charity endeavour.

The festival programme and entertainment line-up will be family-friendly during the day, and will segue to a party atmosphere as the sun sets.

In essence the event is about showcasing Durban’s diverse authentic heritage, through its food and culture.

Durban Street Food Festival

24-27 September

8 Morrison St and Environs

Thursday 24 (Heritage Day): 11am until 10pm

Friday 25 Sept: 5pm until midnight

Saturday 26 Sept: 11am until midnight

Sunday 27 Sept: 11am until 10pm.

Tickets:

Four day special R150 pre-sale through website

Daily at the door: R50

Website: http://durbanstreetfoodfestival.co.za

Facebook: https://www.facebook.com/durbanstreetfood

For info, e-mail info@durbanstreetfoodfestival.co.za or contact Georgios Kretsos on 073 274 8649.

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The Klutz In The Kitchen’s Recipe n’ Food Tidbits News Blog

Klutz in the Kitchen

The Klutz in the Kitchens Aperitif and other stuff

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The Klutz in the Kitchens Big Bitch of the Week

Frozen chips should be declared illegal and banned from the kitchens of all restaurants and fast food joints of the world They are cheap, nasty and invariably soggy oil filled junk. The Klutz has now taken a stand and walk out of any restaurant the does not serve hand cut homemade potato chips. He will not set foot into any fast food dive or places that call themselves a restaurant who serve only fresh produce. Nuff of accepting the crap that all of the national fast food dives serve up as good and healthy, ha! who are they trying to kid, huh. Where is the nutrition in frozen potato chips? No wonder the children of our country are being turned into fat slobs with parents gleefully taking the precious little bloated bundles to celebrate birthdays at those monstrous purveyors of unhealthy rubbish fast food. Now then Klutz is no goody two shoes and admittedly carries something extra around the waist, but then again who really trusts a chef who is too thin, eh! J

We all know too much oily and greasy fast food is not good for us but we all have fallen into the traps set for us but the marketing idiots who have these fast food chains encourage kids to nag their hard working parent to take then to the nearest joint so they can get the latest Disney toy or cartoon character on offer with their junk food. Get real parents, lets get back to actual authentic food. What do you say?, write to the klutzinthekitchen@alljazzradio.co.za and tell us of your experience.

The Klutz in the Kitchen supports and encourages one to join the slow food movement; it’s the opposite of fast food where good healthy fresh produce is used and cooked.at mealtimes.

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This Days Recipe

Who doesn’t like wings, I mean they are a big seller at the fried chicken outlets around the country, why not rather make them at home yourself. Quick, easy and tasty and will be a real crowd-pleasing snack to watch TV by when the Rugby World Cup starts. Start practicing now to avoid disappointment when the games start.

The prep time is around 15 mins and cook time is only 10 mins

Southwest-Style Fried Chicken Wings

Southwest-Style Fried Chicken WingsIngredients

1 ½ cups all-purpose flour

2 tsp chili powder

1 tsp ground cumin

1 tsp salt

¼ tsp cayenne pepper

1 cup buttermilk

12 chicken wings

2 cups peanut oil

1 cup prepared Ranch dressing

2 tablespoons buttermilk

2 spring onions, chopped

Method

Wings: In shallow dish, whisk the flour, chili powder, cumin, salt and cayenne pepper together them pour the buttermilk into a medium-size bowl. Dip each wing into the buttermilk, shaking off excess. Roll in the flour mixture and place on a baking sheet fitted with wire rack and refrigerate. Heat the oil 185° C (365° F) in a large lidded heavy-bottom frying. Fry chicken, covered, for about 5 minutes, until browned and crispy. Turn and fry for an additional 5 minutes. If chicken is browning unevenly, move around in skillet with tongs. Transfer chicken to paper towels.

Dip: In a small bowl, mix together the Ranch dressing, buttermilk and, spring onions. Serve with the wings.

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Its Cream Filled Donut Day

Cream Filled DonutWhether you enjoy chocolate, vanilla, lemon or ganache filling in your donut, today is the perfect day to enjoy these sweet treats!

Donuts came got to the United States in the mid-1800s through Dutch settlers that were known for their pastries. The first donut with a hole in the middle is said to be a creation of American Hansen Gregory. Thankfully, someone after Hansen made the brilliant decision to fill that hole with delicious cream filling! These were so well-liked that the Boston Creme Donut, perhaps one of the most popular cream filled donuts, became the official donut of Massachusetts in 2003.

Celebrate Cream Filled Donut Day with a stop at your local bakery for a box of fresh cream filled donuts!

What with Krispy Kreme Donut’s coming to South Africa, maybe the celebration is too soon, but hey it can be celebrated when the donut lands. As is well known the Klutz in The Kitchen has er, pardon the pun, a soft spot for the humble donut, so we’ll have to reserve judgment till they open their first store in Cape Town

It’s also Eat a Hoagie Day today

make hogiesThis well-known sandwich consists of a long roll or Italian or French bread sliced lengthwise and filled with meats, cheeses, vegetables, seasonings, sauces and more.

The hoagie, also known as a sub or grinder, is a sandwich whose name originated in the city of Philadelphia. One story claims that the Italian immigrants who worked at a shipyard called Hog Island during World War I would bring giant sandwiches for lunch. The workers were nicknamed “hoggies” so eventually the name was associated with the large sandwiches but the spelling evolved over time. There are several other stories, but they all give credit to Philly for the hoagie name.

HoagieSo what’s for lunch today? We think it’s a great day to eat a hoagie!

September is National Organic Harvest Month | National Piano Month

This week is Line Dance Week | Fashion Week

Remember that Sept 29th is International Coffee Day so looking forward to that day

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Food Trends

It is very pleasing to see that manufacturers and producers shifting to natural ingredients from artificial colorants and flavours due to health anxieties of many consumers in the country.

Companies are promising to remove artificial ingredients from products. Punters are asking for healthy ingredients and companies are intent on improving the bottom line and are listening. What’s not yet clear is whether the trend can translate to boosts in cereal, candy, and frozen pizza markets, particularly as many of these changes are happening over the next few years. What is clear is that not all problems are easily solved, as different ingredients require different reformulations.

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Email The Klutz In The Kitchen at All Jazz Radio with your views.

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All Jazz Radio – The Klutz In The Kitchen Recipe n’ Foody News- 28th August 2015

The Klutz in the Kitchen with his shredding guitar

The Klutz in the Kitchen with his shredding guitar

The Klutz In The Kitchen Recipe n’ Foody News

Listening to new album just received, music to cook up a storm by – Mitchel Forman’s new album Puzzle

Mitchel Forman's new album Puzzle

Mitchel Forman’s new album Puzzle

What is the buzz in the food world?

So you’ve always wanted to be a restaurant reviewer, here’s you chance. Klutz in the Kitchen approved from EatOut – New Best Everyday Eateries awards announced, with winners chosen by you : http://www.eatout.co.za/article/new-best-everyday-eateries-awards-announced-winners-chosen/

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MEDIA RELEASE

Rick Stein to headline Durban Good Food & Wine Show & is joined by fellow celebrity chefs Jenny Morris and MasterChef Australia’s Brent Owens

Jenny Morris- Chef

Jenny Morris- Chef

Everyone’s favourite chef Rick Stein will headline the Celebrity Chef’s Theatre at this year’s Good Food & Wine Show in Durban which will take place from October 30 to November 1 at the Durban Exhibition Centre.

Stein will join MasterChef Australia 2014 winner Brent Owens along with Giggling Gourmet Jenny Morris, both of them hits at the Johannesburg show last month.

Says Owens: “The GF&WS is so much fun! I loved my first visit earlier this year and am delighted to be coming to Durban – I’ve heard all about the mix of food and cultures as well as KZN hospitality and cannot wait to be coming to the city. I’ve been practising shisa nyama, chakalaka and pap since my visit to Johannesburg. Now I want to experience an authentic Durban curry. I also look forward to meeting the legendary Rick Stein.”

Says Good Food & Wine Show GM, Heidi Warricker: “I could not be more delighted to have someone of the calibre of Rick Stein headline our Durban show. He is one of my all time favourite chefs, so I am really looking forward to meeting him and watching him in action.”

The Good Food & Wine Show Durban – Friday October 30 to Sunday, November 1

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RECIPE

Ok, this is my all time favourite soup and is my late Aunty Sarah’s recipe, taught to me over her years in the kitchen. It’s simple quick and very easy to make, oh did I say it yummolicious and all that try it will want the recipe.

Aunty Sarah’s World Famous Pea and Hock/Bacon Stoup

Aunty Sarah’s World Famous Pea and Hock/Bacon Stoup

Aunty Sara’s World Famous Pea & Bacon Bit Soup

Recipe by: Aunty Sara Beukes

Serves: 8 to 10

Prep time: 20 mins Cooking time: 45 mins

Ingredients

  • 500 
g 
dried split peas

500 ml chicken stock or 2 chicken stock cubes, crumbled in 500 ml of water

  • 2 
Liters 
water
  • 2 
250g packets of Bacon Bits
  • 65 
ml 
oil
  • 2 
onions, finely chopped
  • 3 
large leeks, washed and finely sliced and chpped
  • 4 
stalks celery, washed and very finely chopped
  • 2 carrots, very finely chopped
  • Freshly ground black pepper and salt to taste

Method

Rinse the peas and cook in the water until soft. Meanwhile, in soup pot add the bacon bits and cook off for until crispy, add onions and cook till translucent and add the chopped leeks carrots and celery until softened. Add the split peas, stock and the extra water and bring to the boil. Once boiling, reduce the heat to a simmer until all of the ingredients have been cooked away (Optional use an immersion blender and blend till smooth), The Klutz prefers to let the sop cook until smooth, add more water to thin when necessary. Season to taste with salt and pepper. Serve garnished with fresh parsley.

Have a great day and remember it’s fun to cook because it’s a sharing thing. Itumelele dijo

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The Klutz In The Kitchen’s Recipe n’ Foody News – 20th August 2015

Klutz in the Kitchen - Guitar3

Listening to new album just received, music to cook up a storm by – Nduduzo Makhathini Listening To The Ground CD 1 & 2

 Lotsa really crappy weather the past few day’s so what does a down in the blues Klutz in the Kitchen do, yep you got it cook up something and making a huge pot of Aunty Sarah’s World Famous & Totally Yumolicious Split Pea and Smoked Bacon Soup which was done. Then with time on his hands our intrepid Klutz decided he needed to do some more cooking this time deciding to make some right proper Bolognaise Sauce which was a decision brought on by an earlier visit to Woolies where the in-house Chef Clem was serving up some samples of his Bolognaise, naturally using Woolies goodies. It was really very good, so armed with all the necessaries The Klutz started cooking, now those in the know by now realise that our fearless and plucky Kitchen Hero like to go his own way and blow me down he did it his way. What was supposed to a wonderful pot of steaming delicious Bolognaise was not to be. Instead it turned out as a pot of thick savoury mince with nary any tomato’s but a teaspoon or two of tomato puree flavoured with a few dollops of Sriracha for a little more bite a couple of drops of Tabasco, thankfully. After giving the nose in the air hrumpf to the Klutz, which was later withdrawn after the tasting. What a revelation it was, tasty with a decent chilli bite to the tongue, yum. This sauce could be matched with any starch with comfort and ease. Tastes even better 24 hours later. The great sadness in this foody tale is that the blerry Klutz has the memory of a goldfish and has forgotten how he made this divine saucilicious marvel of gastronomic excellence. Sjoe makes one which for corporal punishment be brought back for Klutzes. Oh well, guess I’ll have to savour the little that there is left until our galloping gastropod gets it in his dastardly experimental twisted gastronomic mind to mix up a pot of something.

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Today is;

LEMONADE DAY – CHOCOLATE PECAN PIE DAY

Its also RADIO DAY Each year on August 20th, National Radio Day celebrates the great invention of the radio. In the late 19th century, it became clear that wireless communication was possible.

There were several inventors that had a part in the invention of the radio in the late 1800′s and not just one person can be credited with it’s beginning. To make the radio a reality, it required a number of different inventions and discoveries including both transmission and reception methods as well as technology.

This Month Is;

Goat Cheese Month 

Goat cheese has been made for thousands of years, and was probably one of the earliest made dairy products. Goat milk is often used by those who are young, are ill, or have a low tolerance to cows’ milk. Goat milk is more similar to human milk than that of the cow, although there is large variation among breeds in both animals.

Eat Dessert first month

In Western culture dessert is a course that typically comes at the end of a meal, usually consisting of sweet food. But during the month of August dessert lovers everywhere are given the go ahead to eat our desserts first and not feel bad about doing it. That’s right August celebrates the sweet tooth.

National Sandwich Month / types of sandwiches

We all love them so now lets learn about them. The term sandwich is occasionally used (informally) in reference to open-faced sandwiches; these normally consist of a single slice of bread topped with meat, salad vegetables, and various condiments. These differ from a normal sandwich in that they have a single slice of bread instead of two, with toppings instead of a filling.

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Now onto our Klutz’s recipe for today, we kind of thought that an exotic seafood dish would be something enjoyable so here is Snap, Crackle & Pop Shrimp Recipe by Bridget Burns and Photo by Thinkstock. These savoury shellfish bites get their crunch from a (pre-frying pan) dip in Rice Krispies. At Jerry’s restaurant in Winnetka, IL, Chef Burns offers them alongside a wasabi soy dipping sauce.

Now all that needs be said is Thokoleza ukudla!

Snap, Crackle & Pop Prawn Recipe

Luscious Crunchy Shrimp Photo by Thinkstock

Luscious Lekkerlicious Crunchy Shrimp Photo by Thinkstock

Serves: 8 to 10

Prep time: 20 mins

Cooking time: 3 to 5 mins

Ingredients

Prawns:

500g medium prawns, peeled and deveined

½ tsp. salt

½ tsp. ground black pepper

½ tsp. garlic powder

¼ tsp. curry powder

½ cup all-purpose flour

1 cup Mazina cornstarch

2 eggs, beaten

¼ to ½ a cup cold club soda

2 cups Rice Krispies

1 Litre vegetable oil for frying

Dipping sauce:

¼ cup soy sauce

¼ cup rice wine vinegar

2½ tsp. sugar

½ medium scallion, minced

2 tsp. minced fresh ginger

½ tsp. toasted sesame oil

½ tsp. Sriracha or red chili flakes

Method

In a medium bowl, stir together dipping sauce ingredients then set aside.

Add the prawns in a separate bowl and season with salt and pepper. In a third bowl, stir together the flour, ½ cup Mazina, garlic powder, curry powder, eggs, and a little more salt and pepper and whisk together and add club soda until it is the consistency of pancake batter.

Heat the oil in a deep fryer or deep skillet to around190, then toss the prawns into the remaining ½ cup Mazina and then into the batter, and finally into the Rice Krispies to coat. Fry a few at a time until golden brown. This should take no longer than 3-5 minutes. Remove with a slotted spoon and drain onto paper towels before serving with dipping sauce and a small side of coleslaw.

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The Klutz in the Kitchen’s Recipe Blog – Wednesday 22nd April 2015

Klutz in the Kitchen

Klutz in the Kitchen

Listening to Mike del Ferro’s new album The Johannesburg Sessions

Mike del Ferro’s new album The Johannesburg Sessions

Mike del Ferro’s new album The Johannesburg Sessions

Just finished a brunch of a heap of Crispy Bacon, Payn Purdye with Maple Syrup, Grilled Boerewors and some Sriracha for some extra bite, mmm yumolicious I tell you and that cast my mind to thinking what great recipe the Klutz could find to share and with my new found love of Sriracha and the horrible visit to Franky’s Diner last night, see the review on our website, I thought I’d find a well loved American Diner recipe to share. Oh I see some are scratching their heads as to what Payn Purdye is, gotta love ye olde medieval spelling, neh! Simply put it’s French Toast, but I gotta say that a touch of Sriracha makes all the difference.

Ok so what’s it gonna be, let’s see, ok got it how’s about a tasty American style meatloaf with a bit of a twist. Here is our Beef & Bacon Meatloaf with Olives and Capers which come from the PnP website, sounds delish and look very yummolicious, and the recipe takes less than an hour to make and serves 4. Now if like me, I not an olive person, don’t leave then out just leave then on the plate. Now lets get cooking and as is said in modern Greek, Καλή όρεξη! (Kalí óreksi!) Here’s what’s needed to create the dish.

Beef & Bacon Meatloaf with Olives and Capers

Beef & Bacon Meatloaf with Olives and Capers

Main Ingredients

1 onion, diced

1 carrot, diced

2 celery sticks, diced

3 garlic cloves, chopped

1 drizzle olive oil

125 ml grated Parmesan

160 ml fresh breadcrumbs

60 ml pesto

1 extra large egg, beaten

500 grams lean beef mince

1 dash salt and ground black pepper, to taste

250 grams streaky bacon

2 cans chopped tomatoes

125 ml dry white wine

1 handful pitted Calamata olives

45 ml baby capers

1 Punnet of vine tomatoes

1 handful flat-leaf parsley, roughly chopped

Method

Sauté onion, carrot, celery and garlic in oil and allow to cool

Mix with Parmesan, crumbs, pesto, egg and mince and season well

Mould into loaf shape and place in a casserole dish.

Crisscross strips of bacon over meatloaf and pour tomatoes and wine around it. Cook for 30 minutes.

Add olives, capers and vine tomatoes and cook for another 15-20 minutes.

Remove from heat and rest for 10 minutes.

Spoon off excess oil from sauce and add parsley.

Serve with pan sauce and your choice of starch, I’d use fluffy, buttery mashed potatoes, with Hubbard Squash, sautéed carrots, and peas.

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The Klutz in the Kitchen’s Recipe Blog – MONDAY 13th April 2015

The Klutz in the Kitchen with his shredding guitar

The Klutz in the Kitchen with his shredding guitar

Currently listening to Estelle Kokot’s The Sound of You, which is collaboration with Chico Freeman and Jan Pulsford.

It has been a while since the last Klutz in the Kitchen’s Recipe Blog so we got out the Chef’s hat, cloche, knives, pots and pans and got up to cooking mischief cluttering and messing up the kitchen. The worst is the cleaning up after the job has been done, but the exercise gave me the inspiration once again to write The Klutz in the Kitchen’s Recipe Blog.

Ah, then there’s nothing better than listening to great jazz and writing a food column, don’t you think? Anyhoo I think so. Now what it with the growing love affair with hot sauce condiments and spicy foods? Personally The Klutz in the Kitchen loves hot spicy foods any time of day or night, Fact is I made a Beef Rogan Josh with loads of chunky potato’s and had it for dinner last night with fluffy Basmati Rice I mean the love affair goes deep ‘cause I’m having a bowl of it for breakfast, yummolicious and in flavourful mouth tingling heaven right now. The secret was to add a goodly touch of what has become the flavour of the past few years that wonderful Thai Chilli Sauce, Sriracha, India and Thailand do mix, very well, the test was in the taste, which I can highly recommend and endorse.

Tabasco range

TABASCO® brand Original Red Sauce was created in the mid to late 1860s by Edmund McIlhenny

TABASCO® brand Original Red Sauce was created in the mid to late 1860s by Edmund McIlhenny

Pre Sriracha’s arrival in South Africa I’d been using and loving Tabasco for so years now. All the meals I’ve cooked have had a spoonful of the flavourful Red Sauce added. Now it’s really interesting to see more flavours being added to the McIlhenny family’s range of excellent products many of which I’ve still to test, taste and enjoy

David Tran

Huy Fong Foods Sririacha founder David Tran

It is the king of hot sauces we’ve come to celebrate, the man who started the craze some 30 years ago in the USA.  arrived in America as a refugee from Vietnam and started making and producing his now famous and leading brand Rooster Sriracha Sauce with his family. The culinary world in America was slow to take the product to heart, however with the proliferation of TV Cooking shows and channels the wonder condiment made inroads on the pallets of American taste buds with many celebratory chefs embracing Sriracha. South Africa has also been slow to catch on, but sadly the granddaddy. Rooster Sauce, is not as yet available, there are some Srirachaother brands now available in some supermarkets, therefor I am testing the Suree Brand from Thailand which I found at The Rosmead Superspar on Rosemead Avenue, I also found the Duck Brand at Woolies Palmyra Junction, which will be the next one to test. I will reserve judgement until the real thing comes along.

In the mean time The Klutz has scoured the www universe for a suitable and perfect breakfast recipe that any Klutz can make with ease using Sriracha, so here is a really simple recipe for Toasted crusty bread smeared with avocado mash, topped with an over easy egg and Sriracha, which if hungry serves one or two if prepared to share.

Avocado Toasts with Eggs & Sriracha3Here’s what’s needed:-

  • 2 slices Italian or French bread, toasted
  • 1 ripe avocado
  • 2 eggs
  • coarse salt and pepper
  • Sriracha

Method

Place a non-stick frying pan over medium-low heat and crack the eggs into the pan, season with salt and pepper and cover.

Cook until the whites are cooked through and yolk is still runny.

Meanwhile, mash half of the avocado with a fork and season with salt.

Spread half of the avocado mash onto each slice of toast. Then, place the eggs on top of each slice of toast.

Drizzle each egg with Sriracha to taste and serve.

With that said and done and as my Slovakian friends would say, Dobrú chuť!

To find out more about the worlds love affair with Sriracha at http://www.food24.com/News-and-Guides/Food-in-Focus/Why-is-everybody-hot-for-Sriracha-cock-sauce-20141103

 

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The Klutz in the Kitchen’s Recipe Blog – MONDAY 1st December 2014

Klutz in the Kitchen

Klutz in the Kitchen

My alter ego has not been very well at all over that past few months since his enforced hospital stay. Fear not he’s a tough old codger and is battling through the trials and tribulations of his stoically. He is also very lucky to have me, your friendly Klutz in the Kitchen who is now completely tired of chicken, I mean just how often can one make chicken soup. I’m tired of eating or should I say drinking the brothy stuff and don’t want to see another chicken in a pot again for a looooogn time.

It’s also Fritters Day today and I’m partial to Pumpkin Fritters but really hate making them, nuff said, but these little tasty morsels find themselves mage in may different ways and styles

Fritters are fruits or vegetables or small cakes that are fried in batter. Try your hand at preparing some today, Fritters Day.

Here’s a tasty recipe from Benin the Klutz has found, known as; Akkra Funfun

Akkra Funfun logo

Ingredients

1½ cups dried white beans

¼ cup water

2 teaspoons salt
oil for deep-fat frying (a mixture of two parts peanut oil to one part palm oil gives an authentic taste)

2 tablespoons finely chopped onions
salt, to taste
cayenne pepper, to taste

Akkra FunfunMethod

Wash and soak the beans and cook them according to directions on the package. Drain them well and place in a blender with the water and salt. Blend until they form a thick, doughlike paste. (Add more water if necessary.)

Heat the oil to 350 to 375 degrees F in a deep, heavy saucepan or a deep-fat fryer.

Fold the chopped onion, salt, and cayenne pepper into the bean paste. Drop the mixture into the oil 1 tablespoon at a time and fry until golden brown, drain the fritters on paper towels and serve while hot.

Coarsely chopped hot Guinea pepper-type chills or finely chopped okra may also be added to the mixture.

Akkra Funfun Fritter balls

Akkra Funfun Fritter balls

The Yoruba people of South Western Nigeria and South Eastern Benin are notorious snackers. They are also legendary merchants. Markets and snacking come together perfectly, as one offers ample opportunity for the other. One of the classic dishes of Yoruba cooking is Akkra. A fritter made from either black-eyed peas or white beans, this dish has crossed the Atlantic to be found in many different guises. 

In Brazil the Akkra has been transformed into Acaraji – a black-eyed pea fritter that is not only Bahias quintessential finger food but also the ritual offering made to Yansan, the goddess of tempests in the Candomble religion. 

In the French Antilles, Akkra becomes Accras de Morue, made from salted codfish that has been fried in a batter. There, these fritters are the traditional starter for any Creole meal and a perfect accompaniment for the Ti-Punch that is the areas traditional cocktail. In Barbados, the African waste-not-want-not theory of cooking comes together with Akkra to produce Pumpkin Accra, yet another twist on this traditional snack.

Recipe Source: Iron Pots and Wooden Spoons: Africa’s Gifts to New World Cooking / Jessica B. Harris

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The Klutz in the Kitchen’s Recipe Blog – WEDNESDAY 15th OCTOBER 2014

Catch this food holiday while you can – October 15 is Chicken Cacciatore Day!

chicken.cacciatoreWhile you’re frying up some eggs and bacon, we’re cooking up something else: a way to celebrate today’s food holiday.

There’s something so comforting about eating a bowl of slow-cooked food on any day. If you’re not ready for the richness of red meat, try this Italian classic – cacciatore.

Meaning “to hunt,” cacciatore is an Italian stew traditionally made with rabbit or chicken. Today’s culinary celebration honours the latter, and probably more prevalent.

Cacciatore is relatively easy to make and only requires a few ingredients.

Here’s a quick recipe;

Start by browning floured and seasoned chicken pieces. While dark meat is preferred for flavour and because it holds up better in the braising process, you can use light meat if you prefer. Then, cook a chopped bell pepper and onion in the remaining chicken fat. Deglaze the pan with white wine, add tomatoes in their juice and let the liquid reduce. Return the chicken to the pan and pour in enough chicken stock to cover the meat. Simmer the dish until the chicken is cooked through.

Cacciatore is most often served with a piece of crusty bread, but rice and pasta can also be used to beef it up.

The dish doesn’t vary too much by region – probably the most notable difference is in the type of wine used. Some parts of Italy prefer white wine, while others use red.

Here is a kore complete recipe;

chicken.cacciatore how goodChicken Cacciatore

Preparation time: 20 min – Cooking time: 45 min – Serves 4

Ingredients

30
ml 
olive oil

1 

onion – finely sliced

2 

cloves of garlic – crushed

2 

sticks celery – finely sliced

2 

carrots – peeled and finely chopped

2 

bay leaves

2 

sprigs thyme

8 

skinless chicken pieces

Zest of 1 lemon

1 
cup 
dry white wine

1 
cup 
tomato puree

1 
cup 
chicken stock

250g 
pitted black olives

10 
g 
fresh parsley – chopped

Rissoni (pasta rice) to serve

Method

Heat a little olive oil in a heavy based pot and sauté onions, garlic, celery and carrots for a few minutes or until golden brown.

Add bay leaves, thyme, lemon peel and chicken and brown well.

Pour in wine, tomato puree and chicken stock and allow to simmer, covered, for about 30 minutes or until chicken is cooked and is tender.

Stir in olives and chopped fresh parsley and serve with Rissoni.

Remember too that October 15 is also Roast Pheasant Day and Mushroom Day

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The Klutz in the Kitchen’s Recipe Blog – TUESDAY 14th OCTOBER 2014

Today is Chocolate-Covered Insects Day!

Chocolate Covered Insect GrasshopperChocolate is one of the most popular flavors in the world and people will eat it on anything—strawberries, pretzels, peanuts, even bugs! This holiday honors anyone brave enough to try a bite of chocolate-covered insect.

For this exotic snack, insects are roasted to perfection then coated in chocolate. Crickets and ants are the most popular variety, and most people think they taste like chocolate-covered popcorn. You can find an impressive selection online.

In some countries, like China and Thailand, chocolate-covered insects are a delicacy. In Southern Africa, caterpillars (without the chocolate!) are an important source of protein for the indigenous people.

Test your bravery on Chocolate-Covered Insects Day, invite your friends over for a fear factor party, and sample this unusual treat!

Well, The Klutz in the Kitchen in not too brave, I mean insects, ugh! The closest the Klutz comes to insects is either prawns or crayfish therefore he has found a fabulous recipe for a delightful prawn dish, we hope you’ll enjoy it and have fun in the kitchen.

Chilli-&-Ginger Prawns

Chilli-&-Ginger PrawnsRecipe by: Abigail Donnelly

Serves: 2 – Prep time: 5 minutes – Cooking time: 5 minutes

Suggested Wine cultivar accompaniment: Gewurztraminer

Ingredients:

210 g prawns, cleaned and butterflied

2 T olive oil

Chilli-&-Ginger dressing, mix

1 red chilli, finely chopped

1½cm piece ginger, peeled and grated

2 Table spoons of soya sauce

3 Table spoons of olive oil

3 drops of sesame oil

A squeeze of lemon juice

Method

Fry the prawns in the oil over a high heat for 1 minute a side, or until opaque. Drizzle with the chilli-and-ginger dressing and serve.

 

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The Klutz in the Kitchen’s Recipe Blog – MONDAY 13th OCTOBER 2014

Today Yorkshire Pudding Day.

Yorkshire pudding day today2008 saw the launch of British Yorkshire Pudding Day in the U.K. As Sunday Roast Dinners are still the most popular time when people make and eat Yorkshires, it seemed logical that Yorkshire Pudding Day should be on a Sunday, but we thought any day is a good day for a roast and good Yorkshire Pud. It is a recipe which has stood the test of time, a history dating back to the 1700s and its predecessor, Batter Pudding, having been eaten perhaps centuries before that throughout Great Britain. British Yorkshire Pudding Day is not meant to be some sort of serious nationalistic statement with sinister undertones. It is merely a day set aside when everyone, be they British or not, can remember, enjoy and celebrate the joys of an age-old recipe. The Klutz in the Kitchen has found a really easy recipe to be enjoyed on this day, so get the victuals to make a delicious Beef Roast with all the accompanying veggie’s and best of all, Roast Potato’s and Onions. It’s going to be a yummolicious day me thinks J

When is British Yorkshire Pudding Day?

This is a British Holiday and is always the 1st Sunday in February. In America, October 13th is – Yorkshire Pudding Day.

February 2008 marked the launch of British Yorkshire Pudding Day.

As Sunday Roast Dinners are probably still the most popular time when people make and eat Yorkshires, it seemed logical that British Yorkshire Pudding Day should be on a Sunday . . . .

Yummolicious

Yummolicious

Yorkshire Pudding is a recipe which has stood the test of time, a history dating back to the 1700s and its predecessor, Batter Pudding, having been eaten perhaps centuries before that throughout Great Britain.”

British Yorkshire Pudding Day is not meant to be some sort of serious nationalistic statement with  sinister undertones.” “It is merely a day set aside when everyone, be they British or not, can remember, enjoy and celebrate the joys of an age-old recipe.

What is Yorkshire Pudding?

Yorkshire pudding is a dish that originated in Yorkshire but is popular across the whole of the United Kingdom. It is made from batter and most often served with roast beef, chicken, or any meal in which there is gravy, or on its own. Gravy is considered an essential accompaniment by many, and when the pudding is eaten as a starter (see below), onion gravy is usually favoured above other alternatives. It is often claimed that the purpose of the dish was to provide a cheap way to fill the diners – the Yorkshire pudding being much cheaper than the other constituents of the meal – thus stretching a lesser amount of the more expensive ingredients as the Yorkshire pudding was traditionally served first.

Yorkshire pudding is cooked by pouring batter into a preheated greased baking tin containing very hot oil and baking at very high heat until it has risen.

Yorkshire pudding keep calmTraditionally, it is cooked in a large tin underneath a roasting joint of meat in order to catch the dripping fat and then cut appropriately. Yorkshire pudding may also be made in the same pan as the meat, after the meat has been cooked and moved to a serving platter, which also takes advantage of the meat’s fat that is left behind. It is not uncommon to cook them in muffin tins, using 2+ tbs batter per muffin, with 1-2 tsp oil in each tin before preheating pan to very hot. Wrapped tightly, Yorkshire Puddings freeze and reconstitute very well.

Today individual round puddings (baked in bun trays or baking tins like Popovers, or in small skillets) are increasingly prevalent, and can be bought frozen.

The Yorkshire pudding is a staple of the British Sunday dinner and in some cases is eaten as a separate course prior to the main meat dish. This was the traditional method of eating the pudding and is still common in parts of Yorkshire today, having arisen in poorer times to provide a filling portion before the more expensive meat course. “Them ‘at eats t’most pudding gets t’most meat” is the common saying. Because the rich gravy from the roast meat drippings was used up with the first course, the main meat and vegetable course was often served with a parsley or white sauce.

Yorkshire Pudding Recipe

500 to 750ml of milk

6 large tablespoons of flour

3 eggs

1 t-spoon of salt.

Put the flour into a basin with the salt, and stir gradually to this enough milk to make it into a stiff batter. When this is perfectly smooth, and all the lumps are well rubbed down, add the remainder of the milk and the eggs, which should be well beaten. Beat the mixture for a few minutes, and pour it into a shallow tin, which has been previously well rubbed with beef dripping. Put the pudding into the oven, and bake it for an hour; then, for another 1/2 hour, place it under the meat, to catch a little of the gravy that flows from it. Cut the pudding into small square pieces, put them on a hot dish, and serve. If the meat is baked, the pudding may at once be placed under it, resting the former on a small three-cornered stand.

Toad in the Hole

When baked with sausages (within the batter), it is known as toad in the hole. In pub cuisine, Yorkshire puddings may be offered with a multitude of fillings, with the pudding acting as a bowl.

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The Klutz in the Kitchen’s Recipe Blog – THURSDAY 9th OCTOBER 2014

Klutz in the Kitchen - Guitar3

Klutz in the Kitchen

It’s Dessert Day today

We found reference to Dessert Day listed as October 9th at Greeting Card sites. Could this holiday be a movable holiday, which means the date changes each year?? Or is this just ms-types in the date? We don’t know because we could not find the creator or origin of this holiday- but we do know that this holiday IS IN the month of October.  It is a fact that Dessert Month is the whole month of October!

What is dessert?

It is defined by Wikipedi as…..

Dessert is a course that typically comes at the end of a meal, usually consisting of sweet food but sometimes of a strongly-flavored one, such as some cheeses. The word comes from the Old French desservir, “to clear the table”.

What is the origin of this holiday?

Our research did not find the creator, or the origin of this day. However, we did not find any records or proclamations for this day. Even though we didn’t, this is still a holiday that is publicized to celebrate. So have fun with it and celebrate it!

As is usual The Klutz in the Kitchen will be search for a recipe that will titillate and please the taste buds. He has found a truly decedent, delightful dessert to really enjoy after a hard days work, best of all it goes well with an aged port. Enjoy.

Steamed Coffee & Chocolate Pudding with Truffles

Steamed Coffee & Chocolate Pudding with Truffles

Steamed Coffee & Chocolate Pudding with Truffles

Serves: 6 – Prep time: 10 minutes – Cooking time: 15 minutes

Recipe by: Jacques Erasmus

Ingredients:

120 g dark or milk chocolate

120 g self-raising flour

1 free-range egg

75 g white sugar

½ cup strong black coffee

25 g butter, melted

1 t vanilla extract or ½t vanilla essence

A pinch of salt

6 chocolate truffles, for serving

Cooking instructions:

Melt the chocolate in a double boiler over a low heat or very slowly in a microwave oven, stirring until silky in texture. Add the remaining ingredients and mix well.

Spoon into 6 demitasse cups.

Cover the base of a large pot with water and bring to a boil. Place the puddings inside. Cover and steam for 8 to 10 minutes, until the puddings are cooked on top and well puffed, but soft and liquid at the bottom.

Remove from the heat and serve immediately with a chocolate truffle on top.

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The Klutz in the Kitchen’s Recipe Blog – TUESDAY 7th OCTOBER 2014

Klutz in the Kitchen - Guitar4Today is Frappe Day!

Golden Orange & Lemon FrappéThe name may be French (from the word “frapper,” meaning “to ice”), but history says it’s the Greeks who popularized this icy and sweet concoction during a 1957 international fair.

The frappe is a chilled foam-covered coffee drink that originated in Greece in the 1950s. Today, there are many different variations of this refreshing beverage.

In the United States, frappes are usually made with coffee, milk, ice, vanilla ice cream, and sugar combined in a blender. In other parts of the world fruit frappes are popular.

Some people pronounce it “frap” while others say “frah-pay,” but everyone can agree on the satisfying taste of this cool, creamy coffee treat. Make your own frappe today to celebrate Frappe Day!

The Klutz In the Kitchen has found a couple of really delicious Frappe recipes and he’s also added something lekkerlicious to munch on while enjoying a yummolicios Golden or decadent Vanilla & Caramel Fudge Frappé after the days toil at work. We’ve got the Ultimate toasted cheese sandwich to enjoy your by, Buon Appetito

Frappé #1 Golden frappé

Golden Orange & Lemon Frappé LongIngredients

250 ml 
orange juice

25 ml 
lemon juice

250 ml 
port

25 ml 
white sugar

Crushed ice

Method

Pour the orange juice, lemon juice and port into a mixing bowl and add the sugar. Stir until the sugar has dissolved. Place crushed ice in a tall glass and pour the mixture over it. Serves 2.

++++++++++++++===============++++++++++++++

Frappé #2 Vanilla & Caramel Fudge Frappé

Vanilla & Caramel Fudge FrappeRecipe by: Abigail Donnelly

Serves: 4 – Prep time: 10 minutes

Ingredients:

1 litre Easy Scoop caramel ice cream

2 cups ice

1 cup milk

4 bars Cadbury Flake

Fudge, for serving

Chocolate balls, for serving

Cooking instructions:

Blend together a few scoops of caramel ice cream, the ice and milk until thick and creamy. Pour into tall glasses, insert a Flake into each, top with crumbled fudge and stud with chocolate balls

Substitute the ice cream with more ice if you’d prefer a lighter drink. Add a shot of strong espresso coffee to the milk and ice cream for a grown-up treat

++++++++++++++===============++++++++++++++

Ultimate toasted cheese sandwich

Ultimate toasted cheese sandwich

Ultimate toasted cheese sandwich Image by: A Gorgeous Life

Preparation time: 10 min

Cooking time: 10 min

Ingredients

4 slices farm bread or home made bread

Gouda, buffalo mozzarella and soft goats cheese

Crispy bacon, fried and cut in small pieces

Butter

Salt and pepper to taste

Salsa: 


5
baby tomatoes

1 handful 
basil, finely chopped

A splash of balsamic vinegar

A splash of olive oil

1 tsp 
sugar

Salt and pepper to taste

Method

Heat a frying pan on a medium-high heat.

Place the cheeses and bacon on your bread, to make two separate sandwiches.

Butter the outside of the bread, then place in the frying pan. Press down slightly with a spatula. While this side is cooking, combine all the ingredients for the salsa and allow to stand in a bowl at room temperature. Check the sandwiches – the cheese should have started to melt and the bread turn a golden brown. Once browned to your liking, turn the sandwich over and allow the other side to brown.

Remove from the pan once the bread is evenly browned and the cheese has melted. Slice the sandwiches in half, spoon over the salsa and eat immediately.

Recipe reprinted with permission of A Gorgeous Life.

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The Klutz in the Kitchen’s Recipe Blog – MONDAY 6th OCTOBER 2014

The month of October is Pasta Month and today is Noodle Day

Noodle Day longThe Klutz in the Kitchen has found wonderful Asian noodle recipe which is listed below.

Klutz in the Kitchen

Klutz in the Kitchen

What is the difference between Pasta and Noodles you ask? There are two basic forms of pasta – macaroni and noodles. Macaroni products are made from semolina and water. Noodles are made from Durum flour (a more finely ground form of semolina), water and, by Federal regulation, egg solids. So, without the egg solids, a pasta product can’t be identified as a noodle.

What is a Noodle any way?

A noodle is made from unleavened dough that has been shaped into thin flat strips or round cylinders and cooked in a boiling liquid. Depending upon the type, noodles may be dried or refrigerated before cooking. The word noodle derives from the German Nudel (noodle) and may be related to the Latin word nodus (knot). In English, noodle is a generic term for unleavened dough made from many different types of ingredients and includes a variety of shapes.

NoodlesNoodle History

The first written account of noodles is from the East Han Dynasty between AD 25 and 220. In October 2005, the oldest noodles yet discovered were found at the Lajia site (Qijia culture) along the Yellow River in Qinghai, China. The 4,000-year-old noodles appear to have been made from foxtail millet and broomcorn millet.

Types of noodle dishes

Noodle instantBasic noodles: These are cooked in water or broth, then drained. Other foods can be added (for example a pasta sauce )  In general, noodles are soft and absorb flavours.

Chilled noodles: noodles are sometimes served in a salad. In Japan, traditional Japanese noodles such as soba and somen are often served chilled with a dipping sauce. Some western dishes like pasta salads also call for cold noodles.

Fried noodles: dishes made of noodles stir fried with various meats, seafood or vegetables. Typical examples include chow mein, lo mein, mee goreng, hokkien mee, some varieties of pancit, yakisoba and pad thai.

Noodle soup: noodles served in broth. Examples are beef noodle soup, ramen, laksa, saimin and batchoy, and chicken noodle soup.

Singapore-style Noodles Recipe

Singapore-style NoodlesRecipe by: Phillippa Cheifitz

Serves: 4 – Prep time: 15 minutes – Cooking time: 10 minutes

Ingredients:

200 g rice vermicelli

Peanut oil

2 free-range eggs, beaten

250 g chicken fillets, skinned and sliced into strips

2 teaspoons ground cumin

1 teaspoon ground coriander

¼ teaspoon turmeric

2 cloves garlic, finely chopped

6 spring onions, finely chopped

About 100g bean sprouts

Salt

230 g small prawns, cooked and shelled

⅔ cup chicken stock

Soy sauce

For garnishing:

1-2 fresh red chilies, finely chopped

1 spring onion, chopped

Method:

Soak the noodles in hot water for 5 minutes, then drain well. Heat a wok over a high heat. Add 1 teaspoon of peanut oil and, when hot, add the eggs to make an omelette.

When set, remove and cool, then roll up and slice thinly. Rub the chicken strips with the spices. Re-heat the wok and add 2 more tablespoons of peanut oil.

When hot, stir in the spiced chicken, garlic, spring onions, bean sprouts and salt to taste. Stir-fry until the chicken is cooked, but moist.

Stir in the prawns, then the chicken stock and drained noodles. Allow to heat through. If necessary, add more stock to loosen the noodles.

To serve, top with omelette strips and sprinkle with chopped chillies and spring onion. Add soy sauce to taste.

Bon Appetito Enjoy the meal

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The Klutz in the Kitchen’s Recipe Blog – SUNDAY 5th OCTOBER 2014

Today is Fluffernutter Day!

Fluffernutter logoWhat is a Fluffernutter you ask?

It is a yummy sandwich made with bread, peanut butter, and marshmallow fluff. It is now a classic American treat enjoyed in school cafeterias, college dorms, and local diners nationwide.

Marshmallow candy can be traced back to ancient Egypt when people first began to harvest the marshmallow plant (Althaea officinalis). During the 19th century, French pharmacists extracted the juice from marshmallow plants and heated it with egg whites and sugar, creating a marshmallow cream.

Then, in 1917, Archibald Query of Somerville, Massachusetts created the special formula for the marshmallow fluff we know and love today. The city of Somerville celebrates with the famous “What the Fluff” festival every year!

How will you celebrate Fluffernutter Day? Eating a Fluffernutter sandwich is a great way to start!

What is Fluffernutter Day for?

To honor and enjoy peanut butter and cream everything!  Let this month be the month you experiment with peanut butter and marshmellow cream. Everybody knows about the popular sandwich that everyone ate as a kid. You know, the peanut butter and jelly… well tss that idea aside and try something just as good. Yep the Fluffernutter sandwich! When’s the last time you ate one? Well on this day go ahead and do it! Make that sandwich! Your whole mouth will tingle at the very first bite of creamy goodiness. Makes for a great dessert sandwich too!

Origin of National Fluffernutter Day:

Our research did not find the creator, or the origin of this day. This holiday is referred to as a “National” day Fluffernutter open sarmieas all food holidays are. However, we did not find any congressional records or presidential proclamations for this day. Even though we didn’t, this is still a holiday to celebrate. We found that this holiday has been celebrated for several years and many websites discuss Fluffernutter Day and “Marshmallow Fluff Recipes”-

Definition of Fluffernutter sandwich

A fluffernutter is a sandwich made with peanut butter and marshmallow crème. Its name comes from the common use of “Marshmallow Fluff” brand marshmallow crème. It is particularly popular in the Northeastern United States States and has been proposed as the official Massachusetts state sandwich. It’s creamy, it’s sweet and it’s become a staple of lunch boxes for generations of New England school children.

Registered Trademark

Fluffernutter Day sarmie“Fluffernutter” is a registered trademark of Durkee-Mower Inc., the maker of “Marshmallow Fluff” brand marshmallow creme. In 2006, Durkee-Mower sued Williams-Sonoma Inc. in the United States District Court for the District of Massachusetts, alleging that Williams-Sonoma was selling a marshmallow and peanut butter chocolate-covered candy under the “Fluffernutter” name.

Variations

Variations of this recipe include the addition of bananas, honey, graham crackers, M&M’s, or any ingredients that are deemed compatible with peanut butter. The traditional method of combining the peanut butter and marshmallow crème is simply spreading one slice of bread with each and combining them into a sandwich; however, some purists contend that mixing equal amounts of both in a bowl and spreading them together results in a superior texture and taste.

Can’t get marshmallow fluff where you live?

Marshmallow Cream Frosting Recipe

Ingredients

1 ½ cups sugar

2 large egg whites, room temperature

⅓ cup water

2 tsp light corn syrup

¼ tsp cream of tartar

1 tsp vanilla extract

Method

Whisk sugar, egg whites, 1/3 cup water, light corn syrup, and cream of tartar in large metal bowl to blend. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch simmering water). Using handheld electric mixer, beat on medium speed until mixture resembles soft marshmallow fluff, about 5-7 minutes.

Increase mixer speed to high and beat until mixture is very smooth and thick, about 3 minutes longer. Remove bowl from over simmering water. Add vanilla extract and continue beating until marshmallow frosting is completely cool, about 5-7 minutes

resource: Wikipedia

Have fun in the kitchen, Bon Appetite

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The Klutz in the Kitchen’s Recipe Blog – SATURDAY 4th OCTOBER 2014

Taco Day celebrateIt’s Taco Day! A taco is a traditional Mexican dish made with chicken, beef, vegetables, or seafood. The filling is folded inside a soft or hard tortilla and garnished with toppings such as cheese, salsa, or guacamole.

Taco Day soldiersIn 1520, the conquistador Hernando Cortez wrote to King Charles V of Spain to describe his experiences in the New World. In his letter he mentioned a delicious meal the Aztec inhabitants prepared with “tlaxcalli” or “tortilla.” It is the first historical reference to tacos!

Today, tacos are enjoyed all over the world. Invite your friends over for make-your-own tacos and celebrate National Taco Day!

Vodka Day Celebrated Annually on October 4th as The Water of Life Day.

Vodka Day nationalThe versatile, once virtually tasteless and odorless tipple accounts for almost 20 to 25 per cent of spirits sold today in North America, making it our most popular libation, a feat that occurred in the 1970s when it outpaced bourbon as America’s favorite spirit. We raise our glass on October 4 to toast Vodka Day!

Why Celebrate October 4th?

Roses are readWhile October 4th seems well documented as Vodka Day, we have not found the origins of why, but it works for us. No harm celebrating responsibly on other days as well. NOSTROVIA!

October is National Breast Cancer Awareness Month & National Chili Month & National Dessert Month & National Pasta Month & National Roller Skating Month & Adopt-a-Shelter-Dog Month

This week is National Walk Your Dog Week & World Space Week

Tacos filled with Savory mince

Tacos filled with savoury mincePrep time: 5 min Cooking time: 20 min Serves: 10

Try this quick beef chili and serve in tacos or wraps.

Ingredients

1 large onion – finely chopped

1 clove garlic – crushed

1 green chilli – seeded and finely chopped

450 g lean beef mince

700 g minced pork

2 ml
ground cinnamon

A pinch nutmeg

200g tomato purée

125 ml 
chicken stock

Salt and freshly ground black pepper to taste

10 
Taco shells – or more, depending on size

Grated Cheddar cheese for sprinkling on top

1 

lettuce – shredded

Method

Sauté the onion, garlic and chilli in a little heated oil until soft and fragrant.

Add the mince and stir-fry until cooked but not brown. Reduce the heat and add all the seasonings. Mix well and add the tomato purée and chicken stock.

Simmer until the mixture has thickened and is no longer watery.

Season with salt and pepper. Heat the taco shells for about 3 minutes in the oven and serve with the mince, lettuce and grated cheese.

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The Klutz in the Kitchen’s Recipe Blog – THURSDAY 2nd OCTOBER 2014

Klutz in the Kitchen Confessions

French-Fried Scallops Day logo.It’s Seafood Month so one can indulge in as much sustainable seafood everyday of the month, not a bad thing, because of the health benefits and it all tastes so good. Today is French Fried Scallops Day! Scallops are rich in Omega-3 fatty acids and low in calories. Scallops are a great source protein, they are versatile and can be served and prepared multiple ways. If you love scallops like I do, you will love the breaded version of these puppies. They can be fried, baked or even microwaved. Basically, you can just pat dry your Scallops, dip them in Italian dressing, and roll them in a mixture of Bread crumbs, Paprika, Garlic, and Parmesan cheese. Cook and serve with lemon. Now doesn’t that sound amazing and delectable! Bon appétit!!

French-Fried Scallops Recipe

French-Fried ScallopsIngredients

500g scallops

1 egg

1 tbsp. water

¼ cup fine cracker crumbs

¼ tsp. garlic salt

½ tsp. salt

⅛ cup flour

french fried scallops feast logoMethod

Thaw frozen scallops and blot dry in towel. Cut large scallops into pieces about 9cm thick. Combine crumbs, salts and flour. Dip scallops in beaten egg, mixed with water and then into crumb mixture. Place one layer deep in frying basket. Fry in deep fat heated to 185 Celsius for 5 -6 minutes. Drain on absorbent paper. Serve with thin cut French fried chips and Tarter or chili sauce.

Seafood Month We are committed

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The Klutz in the Kitchen’s Recipe Blog – WEDNESDAY 1st OCTOBER 2014

Seen, as October is Chilli Month, the Klutz in the Kitchen has found a delightful little warming spicy recipe for Chili con Carne:

Chili con Carne1Now, Chili con carne (in America shortened to chili) is a spicy stew-like dish, the essential ingredients of which are beef, pork, venison, or other mature meat, and chili peppers. Variations, either geographic or by personal preference, include the addition of tomatoes, onions, beans, and other ingredients. (Brown sugar is often a favourite condiment). There are also many versions of vegetarian chili, also known as chili sin carne, made without meat (sometimes with a meat substitute). The name “chili con carne” is a slight corruption of the Spanish chilli con carne, “chili with meat”. Chili con carne is the official dish of the U.S. state of Texas.

Chili con Carne

Preparation time: 15 min

Cooking time: 45 min

Serves 8 or 4 very hungry people

Chili con Carne2Ingredients

120 
ml 
vegetable oil

4 

onions, chopped

4 

red peppers, diced

40 
ml 
fresh thyme

8 
cloves 
garlic, crushed

30 
ml 
smoked paprika

30 
ml 
cumin, ground

2 
kg 
lean beef mince

2 
Cups
of beef stock

4 

cans chopped tomatoes

20 
ml 
dried mixed herbs

120 
ml 
Maggi Original Worcestershire Sauce

180 
ml 
tomato paste

3 

cans red kidney beans, drained

Chili hotMethod

Heat the oil in a pot and sauté the onions, red pepper and fresh thyme until translucent. Add the garlic and spices and fry for a further 4 – 5 minutes and then add the meat and brown well with the onions and spices. Deglaze the pot with the beef stock and then add the tomatoes, herbs, Worcestershire Sauce and tomato paste. Bring the mixture up to a gentle simmer and cook for 30 minutes. 

Add the kidney beans and simmer for a further 15 minutes. Serve with sour cream, fresh coriander and cheddar cheese.

Here are some American Chili Facts;

Texas chili

“Texas chilli’s are generally beef-based, use dried red chili peppers and are therefore red in colour. They contain no beans and little or no vegetables other than the chili peppers.

Original Texas-Style Chili: This recipe contains no vegetables except chillies, which have been prepared by being boiled, peeled, and chopped.

Jailhouse Chili: In the early part of the 20th century, those likely to regularly spend time in local detention facilities in the American Southwest were said to rate the accommodations by the quality of the chili they were served. This became a matter of local pride and competition with other communities. This is a modern version, as served in the Texas prison system.

Pedernales River Chili: This chili was the favourite of U.S. President Lyndon Johnson and is named after the location of his Texas Hill Country ranch. Johnson preferred his chili made with venison.

Texas Easy Chili: This recipe is a chili powder- and tomato juice-based sauce combined with cubed or ground beef.

New Mexico chili recipes

ChilihatsThe official state vegetable of New Mexico is the chili pepper and the official state question is “Red or green?” This refers to the decision New Mexican chili devotees must regularly make, and which engenders frequent discussion and argument. The red chili is simply a riper form of the green chili; the former is cooked in its dried form and the latter is used fresh from the field, with significant differences in results. For those who simply cannot decide, the standard reply is “Christmas”, meaning a portion of each. New Mexico chilli’s are more commonly based on pork, and include more vegetables than Texas style chilli’s.

New Mexico Chile Verde:  “Chile verde (“green chili”) is generally considered more typical of New Mexican cuisine, possibly because of its more marked visual contrast to Texas-style chili. While there apparently is no canonical recipe for chilli verde, all versions involve roasting fresh green chillies and cooking them slowly with meat, garlic, oregano, and cumin.”

Green Chili Stew:  This recipe is a New Mexican dish that is known as the beef stew of New Mexico. It is usually served with tortillas or sopapillas.”

Chile Colorado:  “Chili Colorado (“red chili”) is a pork-based chili from New Mexico that uses dried red chili peppers.

Other meat based chili recipes

Chili con Carne3Chili con Bambi: Another venison based chili con carne. Intended for slow cooking so can use very tough meat.

Cincinnati-Style Chili: Cincinnati-style chili is a very popular regional variation that is quite different from Texas-style chili. Most notably, it is usually eaten as a topping for spaghetti or hot dogs, rather than as a stew by itself. Cincinnati-style chili is beanless, but a “four-way” serving includes beans on top of the spaghetti under the chili. The connection between cheddar cheese and chili probably originated in Cincinnati, since the cheese normally tops Cincinnati spaghetti dishes.

White Chili: Instead of a tomato-based sauce and red meat (beef), great northern beans and chicken breast meat can be substituted. The resulting dish appears white when cooked, and has more of an alkali bean taste, instead of the acidic taste of traditional chili.

ChiliVegetarian chili

Vegetarian chilli’s acquired wide popularity in the U.S. during the 1960s and 1970s with the rise of the vegetarian philosophy, and is also popular with those on diets which restrict red meat. To make a chili vegetarian, the meat is left out of the recipe or replaced with a meat analogue such as textured vegetable protein or tofu. Some people consider vegetarian chili to be a spicy vegetable stew, and not true chili.

Vegan Chili: This is a kind of chili that needs no meat (and uses no ersatz meat). Molasses gives this chili a somewhat Louisiana flavour.

Bean Chili: This chili recipe, which is also vegan, uses kidney beans, red and green bell peppers, and chili powder.

Black Bean Chili: This vegetarian chili uses black beans.

Recipe for the Chilli Paste

Chilli Paste1 tsp. Chili powder

142 ml tomato puree

1 tsp. cumin seeds

150 ml water

1 tsp. flour

4 tbsp. Single cream

Salt

There you go a whole heap of recipes for Chilli Month, enjoy and Bon Appetito

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The Klutz in the Kitchen’s Daily Recipe Blog – Friday 26th August 2014

Buttermilk Pancake American style

Buttermilk Pancake American style

It’s National Pancake Day the origins of which are based in the tradition of using up all the left over dairy products to make into pancakes, since dairy consumption was forbidden during Lent. The United Kingdom, Ireland and Australia celebrate National Pancake Day every year. Towns in Britain have pancake races in which participants must make a dash from one point to another with a skillet containing a pancake that they must flip a certain number of times before crossing the finish line. Some races like the one at Olney in Buckinghamshire, date as far back as 1445!

Buttermilk Pancake Recipe

2 cups of all-purpose flour

2 teaspoons of baking powder

1 teaspoon of baking soda

½ teaspoon of salt

2 tablespoons of sugar

2 large eggs, lightly beaten

3 cups buttermilk or use ½ buttermilk and ½ sweet milk

4 tablespoons of unsalted butter, melted

2 tablespoons of vegetable oil

Method

Buttermilk Pancake crepe

Buttermilk crepe

Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl.  Add eggs, buttermilk, and 4 tablespoons of melted butter, vegetable oil; whisk to combine. Do not over mix the batter. Your pancakes will turn out fluffy if you don’t over mix.

Melt butter and oil in the bottom of a skillet.

Test skillet by sprinkling a few drops of pancake mix on it. If the drops start to brown and spatter then it’s hot enough.

Use a soup ladle to pore the batter in the skillet, about 1/2 cup then pour pancake batter in a round pool. When pancakes have bubbles on top and the edges are simmering and crisping up then flip over. Cook until golden on bottom.

Serve with butter and golden syrup or with cinnamon sugar and fresh squeezed lemon juice.

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The Klutz in the Kitchen’s Daily Recipe Blog – Wednesday 24th September 2014

It’s Cherries Jubilee Day today. It is a dessert made with cherries and fruit liqueur, which is flambéed and served as a sauce over vanilla ice cream.. On this day we are encouraged to eat cherries jubilee. A way to do that is to host a adult dessert party.

CherriesjubileeWhat is Cherries Jubilee?

Cherries jubilee is a dessert dish made with cherries and liqueur (typically Kirshwasser), which is subsequently flambéed, and commonly served as a sauce over vanilla ice cream.

The recipe is generally credited to Auguste Escoffier, who prepared the dish for one of Queen Victoria’s Jubilee celebrations, though it is unclear whether it was for the Golden Jubilee of 1887 or the Diamond Jubilee in 1897.

There have been many variations on the idea of flambéed fruit since Escoffier’s time, the most famous being Bananas Foster. Other variations include Mangos Diablo (mangos flambéed in tequila) and Pêches Louis (peaches flamed in whiskey).

Cherries Jubilee Flambe panCherries Jubilee Recipe

Ingredients

½ cup white sugar

2 tablespoons corn-starch

¼ cup water

¼ cup orange juice

500g dark, sweet cherries, rinsed and pitted (or use frozen pitted cherries)

½ teaspoon finely grated orange zest

¼ teaspoon cherry extract

¼ cup brandy

3 cups vanilla ice cream

Directions

1. Whisk together the sugar and corn-starch in a wide saucepan. Stir in the water and orange juice; bring to a boil over medium-high heat, whisking until thickened. Stir in the cherries and orange zest, return to a boil, then reduce heat, and simmer for 10 minutes. While the cherries are cooking, spoon the ice cream into serving bowls.

2. Remove the cherries from the heat, and stir in the cherry extract. Pour in the brandy, and ignite with a long lighter. Gently shake the pan until the blue flame has extinguished itself. Spoon the cherries over the bowls of ice cream.

The flames may get quite high when flambéing, so be carful.Cherries Jubilee

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