Beautiful Baby recipe

Remember: When I am not playing  slaving away in the kitchen I sometimes get bored inspired and try new crafty things. I won't bore you with the details. Here are some quick pics:

My friend Zaskia is one of the girliest girls you'll ever meet, she is the definition of pink and glitter. When she recently gave birth to a baby girl, the Gods of Girly Things rejoiced!

I could eat her with a spoon!

Beautiful Baby Recipe: add one part hunky daddy and one part hot mama, mix vigorously, simmer for 9 months, smother in pink and glitter and serve immediately

Don't forget the magic ingredient, thai sauce!

So what do you give a pretty little girl whose mother has already bought her every pink and sparkly thing in the country? You make her a pretty necklace t-shirt!

Before...

...after!

I promise I will stop taking photos with my Crapberry. 

But it worked the first time!!!!!

My first attempt at hake turned out really well so I decided to make it again. It was so good the last time that I decided to use two boxes instead of one.

Erm, I need a bigger pan. There was no way to arrange the fish without it being tightly packed and overlapping. Yup, adding a bigger pan to my Le Creuset shopping list. I covered the fish with mixed herbs (the bottle kind, still lazy), drizzled with olive oil, piled on garlic, and poured on lemon juice.

This is the same as the real stuff, right? It IS from woolies

The pan doesn't fit and now the damn foil doesn't fit. One measly piece left. Add foil to the shopping list.

Doesn't fit this way...

....doesn't fit that way...

...let's go halvies...

Air vents all around, not so sure about this!

I preheated the oven to 200 degrees (or was it 180?) and put the fish in for 30 minutes. Time to flip the fish and season again.

What the flip??

What is all that gooey stuff?? The fish is practically floating in it! It's that damn fake lemon juice isn't it?? Or the foil scrap?? I took the excuse for foil off and put the fish back in for another half an hour, it helped a bit but there was still a lot of goo.

So I threw it out and grilled the fish. In the end the fish was good....

...but it did take nearly an hour and a half.

15? FIFTEEN?? biggest lie ever!

 Gem squash is easy to cook, right? Boil water, add some salt, poke gem squash on either side, add to water, and 20 minutes later you're done. Gem squash is easy to cook!

Yes this is a 100% woolies meal!

I need to learn sizes. When to use which pot or pan for what amount of food. So few gem squashes in such a big pot. Dammit I need to stop getting distracted with hypotheticalness! I forgot to poke holes!! 15 minutes in and I am trying to jab a fork through bobbing gem squash. They are rock hard, there is no way they will be done in 5 minutes. More cooking lies!

I don't remember exactly how long I left them in for because I was distracted by trying to sort out the fish goo, but I'm sure at least another 30 minutes.

Sweet potatoes are a safe choice, they worked the last time and they worked this time. Phew!

I managed to pull it all together and dinner was served.

Letters not lettuce

Remember: When I am not playing  slaving away in the kitchen I sometimes get bored inspired and try new crafty things. I won't bore you with the details. Here are some quick pics:

Two funky shirts for two fun little girls:

J is for Jamila: before

J is for Jamila: after

M is for Makayla: before

M is for Makayla: after

Bling is better, always!

Oh so simple salmon

One of these days I will try making a complicated dish but for now I like feeling like a superhero cooking dishes that require minimal effort but turn out fabulously, it really is a confidence booster.

Choosing salmon was the easy part, but what goes well with salmon? Google is my friend and turns out potatoes or carrots are a no no because they are too similar in colour, eek, is that something I have to consider while cooking? Apparently presentation is a big deal. Noted.

So my final decision was salmon, broccoli and couscous.... I hope the Cooking Colour Committee approves.

I drizzled the salmon with olive oil, poured on lots of lemon juice and topped with mixed herbs. Google says dill is the best herb for salmon, but it sounds so boring...dill...dull, so I chose mixed herbs (variety is the spice of life! pun intended)..... I don't exactly follow a scientific approach to cooking!
 

You didn't really think I chopped up a whole bunch of herbs myself did you?

I covered it with foil and put it in the oven at 180 degrees for 10 minutes, flipped the fish, put it back for another 10 minutes, then uncovered and grilled on each side until golden brown (God I sound like a cooking channel lady!)

While the salmon was cooking I started on the broccoli. My Patrick-Holford-obsessed uncle says the best broccoli is tenderstem broccoli. Where do you buy tenderstem broccoli I hear you ask? Only at Woolworths of course!

As far as simple foods go broccoli is a winner! Boil water, add some salt, throw the broccoli in and 4 minutes later it's done! Winner.

I like my boiled vegetables to have a slight crunch so 4 minutes is perfect -  there is nothing worse than limp, mooshy vegetables ( I knew your dirty mind would go there when I said limp, and yes you're right, that  kind of limp is probably worse than limp vegetables).

Another winner is coucous.

 You don't actually cook it... cooked food without cooking, genius!  You pour the coucous into a dish:

Cover it with boiling water:

Let it stand until the water has been soaked up:

Aaaaaand done! Believe it! It's so easy it feels like I'm making astronaut food! At this point you can just fluff up the couscous and serve but I decided to be adventurous and throw some mixed herbs over it...

...and fluffed it up

Looking good! But the flavour wasn't quite right. I decided to add lemon juice to it. In fact I added lemon to juice everything...couscous, broccoli, salmon....which logically resulted in everything tasting like lemon, I really should not be left to my own devices. The couscous still tasted like it was missing something, I added a splash of olive oil, still missing something. Bring back the recipe books!

 After the lemon drowning, dinner was served!

This meal took very little effort and, despite the couscous needing some modifications, it was really delicious. Hey Patrick, you'll be happy to know we'll be eating salmon more regularly.

Meanwhile, outside the kitchen...

When I am not playing  slaving away in the kitchen I sometimes get bored inspired and try new crafty things. I won't bore you with the details (because who knows, it might one day be material for another blog!). The short version is: Denis's (sp? Denis', Denis's, gaah!) mom had a little sewing room chair that she loved. The chair had seen better days.

It was wobbly and I promised to get my carpentry wizard uncle to fix it up for her. I also had to promise to bring the chair back. Greek Mom Guilt. Nai ma!

I was all wired up on a week of marathon Pinterest sessions and just knew I could make that little chair fabulous!

 And I did.

How frikken cute?? I am super chuffed. Now, who has boring furniture lying around? Send it my way.

Ever since the chair reveal, Denis's mom has been telling him what a lovely girl I am. Translation: 'you should marry her!'

For the love of Le Creuset

Have I professed my love of Le Creuset yet? I am a total addict! First it was the Roasting Pan and now it's the Square Cake Tin, although I'm using it for everything but cake so far. We'll get there. When I was initially introduced to the Le Creuset range I thought it was an absolute rip off, R3300 (that's 3 THOUSAND 3 hundred ront) for a casserole dish?? Madness! There is no way that can be justified, a pot is a pot after all. Right? Wrong!! That is what I thought before I started cooking, now that I am in this cooking story for the long haul I realise just how good their products are. I have used my Roasting Pan with every meal so far, and the Square Cake Tin is also making a regular appearance.

So what is so amazing about these products? The best part, everything is dishwasher safe, and almost all the products are microwave safe (almost because - go ahead, try put stainless steel in the microwave, I dare you), high five for convenience! Not enough to convince you? All their cast iron, non-stick, and bakeware is guaranteed for life. LIFE! You will only ever need to buy ONE pan, your entire life. Assume the average person lives till 75 and starts cooking at 20 (yes blah blah I'm a late bloomer at 33), the R3300 investment (it is an investment, trust me) will cost you R5 a month, that's 16 cents a day, it's practically free! Shut up bean counters. Oh and assume you will only ever want one pan. You won't. I've been doing this cooking story for less than a week and I have become a regular at Le Creuset in Hyde Park.

Their staff are young ladies, very vibrant and fun, not the old maids you would expect to be working in a pot shop! These girls know their stuff, and boy are they patient. I asked a bajillion questions on what to use and how to use it, they gave me a stack of recipe cards and have since been emailing me new recipes, customer service at it's best!

In a week, I have given a good home to the following:

-  the Rectangular Roaster: The perfect shape for oven-roasting of meat, poultry and vegetables. The easy-release non-stick coating is so easy to clean, both inside and outside the tin, even caramelised meat juices come away with ease.

External dimensions (length x width x depth): 39cm x 33cm x 7cm
Guarantee Lifetime

- the Square Cake Tin: The Square Cake Tin is perfect for making slab cakes, gingerbread, parkin and brownies it is also ideal to use as a small roasting tin.

External dimensions (length x width x depth): 29cm x 27cm x 5cm

Guarantee Lifetime

 - the Fluted Flan dish: The stoneware construction of the tarte dish is well-suited to baking, and outperforms materials like aluminum to provide steadier and more even heat distribution. Its curving sidewall adds a touch of character to finished pastries while also serving the functional role of helping crusts bake perfectly. These dishes are best suited to preparing savoury or sweet tarts as well as Quiches. 

Fluted Flan Dish: the squiggly one at the back left

- the Tea Plates (because how could I possibly serve something out of my Fluted Flan dish and not have matching plates??): Serve all your breakfast and tea delights on these pretty tea plates. Colourful and stylish.

The Le Creuset website (http://lecreusetshop.co.za/online.asp) is user friendly and has lots of recipes. The best part is you can order online and they deliver FREE anywhere in South Africa! Although it's way more fun to stand in the store surrounded by the many colour options, sometimes convenience is key. Their facebook page is very active, they even have a Friday freebie each week (pick me!). Ooh and they have a bridal registry, where is that darn husband-to-be of mine? For now I will settle for a gift voucher, ta.

I have created a wishlist on the website, yes I have added every single product to it. There is always a reason to spoil me - you missed my birthday, my hair curled the right way, Jesus was born, I remembered to wear earrings today, your dog had babies - there will always be some or other reason. I have chosen pink (Romantic, soft and subtleSoft and feminine, this subtle and joyful colour creates a romantic and carefree mood. Paired with the Coastal Blue and dune this colour brings a classic 1950's retro flare to your kitchen. Inspiring granny's best homemade dinners the Strawberry softens its surroundings and is a nostalgic treasure in any kitchen) for all my desserty type items, and Caribbean Blue (Caribbean Blue is a fresh, fun and modern colour. Blended from the vibrant palette of a tropical seascape, Le Creuset's Caribbean combines the calming effects of blue and white to create a fresh, island-inspired hue. Suggesting clear skies and clean water, Caribbean adds an inviting brightness to the kitchen, as well as the unmistakable flavour of summer in any season. This vibrant and exciting colour is brightly contrasted with the Sunny Dijon Yellow and Fresh Kiwi green inspiring an image of sand, sea and palm trees. An ideal island escape in your kitchen) for the rest. Go ahead, click click, pay, send, see the happiness on my face, see me love you forever.

P.S: for those of you thinking I have lost my mind if I expect you to spend R3300 on a gift for me (although we both know I am worth waaaay more and when you win the lotto the first thing you will buy for me is a Le Creuset kitchen), fear not, their products start at less than R100, the most expensive item is R3300. Log on, do it now.

Something fishy

Yesterday's roast butternut turned out so well that I decided to try more roast vegetable dishes. I also wanted to try my hand at fish seeing as I have already made chicken and meat (yes I know it was only one time each but I get bored easily!)

Today's menu: Baked fish and roast sweet potato

I love Woolworths. If I could marry Woolworths I would

The Complete South African Cookbook gave a very simple recipe. Essentially the recipe is: 1) season, 2) bake. South Africa - 3, Greece - 1. This cooking story is actually so easy, why did it take me this long to get into it??

First the fish: I greased the baking tin (although I'm fairly certain I don't need to because it is Le Creuset *snob face*, but I'm not taking any chances), then I drizzled some olive oil over the fish and topped it with salt & pepper and some origanum.

Hey look at that, I remembered the garlic! Dammit I'm getting good at this cooking story!

Then I covered it in foil. The rule for foil and all shiny stuff (like carbon paper) is hou die blink kant bo.

Then I put it in the oven at 200 degrees for 20 mins, flipped the fish, added more of the seasoning and left it for another 20 mins. I took the foil off and put the fish back in the oven for 10 mins on each side. Voila one hour later, baked fish! Super simple and really yummy. Yay me!

Let's go back to when I first put the fish in the oven. That's when I started with the sweet potatoes.

Am I the only one obsessed with what a pretty colour they are?

I decided not the grease the pan (such a daredevil I know!) Then I stared at the sweet potatoes. I didn't know what to do with them.

My recipe books are very limited when it comes to sweet potato options. Magdaleen's recipe included mace. Mace? The stuff you scare a potential attacker with? *googles* oh, okay mace is kinda like nutmeg, but not, you can substitute nutmeg to your recipe instead of mace but if you do it will change the flavour, eeeerrrrr. I'm confused. And I'm getting bored. I'm gonna wing this one (living on the edge here people!)...... I drizzled olive oil over them, aaaaand done! I say drizzle because that's what the recipe books say, in real life it's me trying to carefully and evenly pour the olive oil but it just lands up pouring out way too fast and not looking drizzly at all. I assume I will get better at this with practice.

That was it. No other seasoning at all. I figured sweet potatoes taste good no matter how they are made. I put them into the oven at 180 degrees, uncovered. At 4o mins they started smelling really good but were still a bit hard. At 60 mins they were perfection on  a plate!

And look, I got much better at not poking hundreds of holes into them!

After the fish and sweet potatoes were done I switched the ovens off and left them inside (we have two ovens, one on top of the other, awesome because I can cook both dishes at the same time and not spend my entire day in the kitchen). When I dished up about 20 minutes later the sweet potato skins had started getting a bit crispy, I thought they were perfection before, but NOW they really were perfection!

This meal was done in an hour and the preparation time was a few minutes. Adding this to the regular menu for sure!