Hair Food with #ClicksCurls

Hair Food with #ClicksCurls

Today’s post is quite different from what I would normally do however; I feel like branching out into some lifestyle posts of things that interest me which hopefully you will find appealing too.

I have really fine, thin strands of hair and was becoming concerned and self-conscious about the amount of hair on my head which in my mind was like 13 strands and  decreasing each day. I would find an unusual amount of hair on my office chair, on my pillow, my partner’s clothes – scary stuff.

About 2 months ago my friend who owns Marley Grey was looking for people to participate in a trial for her hair product line. I saw the post on Facebook and thought YES I need to do something to protect my hair as it was clear heat styling was not helping and neither were any of the products I was using at the time.

She came around to my house, educated me on the natural hair journey, transitioning, what to expect, her products, what I can and cannot do and showed me how to wash and style my hair using no heat.

I must admit it takes a lot of care and time but I am prepared to do it to protect my hair and keep it healthy so thanks Marion for saving my crown!

OK so that’s the background, I’m 2 months into my natural hair journey and cannot say I will NEVER blow dry my hair again but I do know that I really shouldn’t.

I came across the #ClicksCurls event on Facebook and immediately purchased tickets which sold out in a flash. What really caught my eye was “goodie bag worth over R 1000.00” and boy they weren’t lying. The event was at Spier wine farm, the day was glorious and it was such a lovely opportunity to connect with people on the same journey. I met a blogger I follow MsPaulaBee and also the beautiful Bonnie Mbuli.

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There were so many brands handing out product and giving us great suggestions depending on your hair type. I wish I went to the talks and comedy show but we got there really early and by 13:00 I was finished! Another friend of mine said she learnt a lot about how to do a proper wash day (LOC) and came to my house the following day with an afro as fly AF.

I will definitely be keeping a beady eye out for the next one!

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Peppermint fridge tart recipe

Peppermint fridge tart recipe

Hey guys, thanks for coming to take a look at my latest post which is super easy and yummy – two words which I think, all of us LOVE to hear.

Fridge tarts are the best for those who are a bit apprehensive about making desserts which require time in the oven, so I am thinking maybe I will load a few more of my favourites.

Peppermint tart is a classic South African dish and I doubt there is any person who can resist a bite…

Ingredients:

  • 1 packet tennis biscuits
  • Approximately 2 tablespoons butter
  • 250 ml fresh cream
  • 1 tin caramel treat
  • 1 tablespoon icing sugar
  • 1 giant slab of Peppermint Crisp Chocolate

Method:

Empty the tennis biscuits into a plastic packet and beat the shizz out of it until all the biscuits are broken and crumbly, once done place in your serving dish.

In a little bowl/cup melt the butter and add the melted butter to the crushed biscuits, incorporating the butter evenly and patting down until a solid base is formed. You can then set this aside.

In a separate bowl whisk the cream until stiff or stiff-ish – I added sugar to the cream, as I prefer a slightly sweeter whipped cream flavour but you can leave out the sugar completely, it doesn’t make a huge difference.

Next add the entire tin of caramel and fold into the whipped cream. Chop up half of the chocolate slab and add to the caramel and cream mixture.

Once all is incorporated, spread the mixture onto your biscuit base and sprinkle the remainder of the chocolate onto the top. Refrigerate for 30 minutes – 1 hour and serve!

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Easy Roti’s (Indian Flatbreads)

Easy Roti’s (Indian Flatbreads)

The past two Sundays’ I found myself making curries, the first Sunday butter chikeeen and the next a lekke lamb curry.

I love me some roti’s hey, the feeling of eating with my hands and smothering the pastry in the curry sauce is just so good. Also after seeing one of my high school friends post her homemade rotis on Insta I had to try.

I used to have a cool connection that made real, authentic, buttery, melt in your mouth roti’s that I could freeze and use as I needed to. I am assuming the more complicated recipes are the most authentic, where the butter is folded and rolled into the dough. The recipe I found is less time consuming, however I will try the original version sometime.

Ingredients:

  • 2 cups flour (not self raising)
  • 1 teaspoon salt
  • 2 tablespoons melted butter
  • 2/3 cup water

Method:

In a bowl mix together the flour and salt. Add the melted butter. I used my hands for this part but you can use a fork to mix the flour and butter together until the consistency resembles crumbs. Add the water a bit at a time, stirring as you go along.

Once the dough pulls away from the bowl and is not super sticky (add more flour if too sticky), remove from the bowl and on a floured surface knead for about 6 – 8 minutes. Once done, divide the dough into approximately 6 balls.

Switch on the stove top and heat up your pan (high heat). While the pan is heating up start rolling out 1 of the balls very thinly – use flour to prevent the dough from sticking to your rolling surface. Also try and roll the dough into a size that it fits nicely into the pan. I rolled mine too big and the sides were a bit raw on the first try.

The recipe I found says to add butter to the pan each time before adding one of the roti’s to give it that buttery taste and soft texture. I tried it this way – and it definitely works, but I also tried it without adding butter to the pan and the roti turned out good however not as golden brown and not as soft.

I know at Food Inn and Easter Bazaar in the CBD they add the melted butter and garlic once the roti is removed from the oven so I am guessing you can do this also – Let me know?

Add the rolled out dough to the pan, it should take about 30 seconds before you need to flip it to the other side until nice and golden brown.

You can toss it as many times to get the desired colour and until the flatbread is cooked properly. You will know when to flip as the side facing the heat will form bubbles and turn brown.

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Also let me know if you would like me to post any of my curry recipes and I will gladly do so – I use so many spices that I haven’t posted any of these recipes yet.

Love

M

 

Rant: The Good Food and Wine Show

Rant: The Good Food and Wine Show

I think my luck has changed back into the green! I won tickets to the Good Food and Wine Show (GFWS) thanks to @CapeArgus and Lance Witten for the headsup on his Twitter account.

A few years back I attended the event, I know it was fun because I cannot remember much due to the countless tastings we glugged down. This year however, I did not have the same experience maybe because I’m not 23 anymore? Here are my hits and misses of the event:

HITS:

  • I got to meet Reza and take a picture, yes the Spice Prince of India! (I love his show).

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  • Got some real schmancy looking wine glasses for R 150.00 which is a steal – retails for R 300.00.

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  • Someone proposed on stage while J’Something was performing which was real sweet to watch.

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  • Found Jack Parow’s own hand crafted brandy – and it was surprisingly good.

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MISSES:

  • My ticket didn’t include a glass – ended up paying R 60.00, R 60.00! for one glass.

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  • The glass included 7 “tasting coupons which really didn’t matter; the exhibitors didn’t want them or know about them?

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  • The venue was packed, it was difficult to take pictures or walk around with a full glass of anything. This put us off from wanting to walk around or stand in line to try something new.

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  • Maybe it was the time of day but the exhibitors weren’t the friendliest – could be fatigue?
  • Big wine farms weren’t on show i.e. Webersburg, Backsberg etc.
  • The GFWS was the same weekend as The Wacky Wine Festival – WHY!

In the end it was an experience even though I feel a bit disappointed in the event. I tried some interesting pestos and chilli sauces, there were plenty of food options – but carrying around so many items and trying to find a place to sit down and eat would of been a nightmare. I believe in second chances so will try again next year!

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Thai Green Curry

Thai Green Curry

We’ve been making this for quite a while but I keep forgetting to take pictures (current picture is taken in my work lunchbox with complimentary plastic fork), its super easy and a taste bomb! You can use chicken, beef, seafood or go veggie – anything you like. Also use any vegetables you want.

I know some like using store bought Thai curry paste – I haven’t found a really good brand to use – let me know if you find a punchy ready made paste?

My version goes a li’l something like this:

Ingredients

  • 4 chicken breasts
  • 1 onion
  • 1 thumb sized chunk of ginger
  • 2 garlic cloves
  • 2 green chillies
  • 1 handful coriander
  • 1 handful basil
  • 1 lemongrass stalk
  • 1 cup green beans
  • ½ head of broccoli
  • ½ head of cauliflower
  • 1 tin coconut cream
  • 1 cup chicken stock
  • 2 teaspoons fish sauce
  • Juice of ½ lime – optional (I know limes a crazy expensive OMW!)

Method

Cut the breasts into bite sized pieces and season with salt and pepper. Fry in a bit of oil until almost cooked through – remove from the pan and set aside.

Chop up the onion, garlic, ginger, chillies, coriander, basil and bash the lemongrass stalk (doing this releases its flavour)

The whole process is pretty fast so I suggest that your green beans, cauliflower and broccoli are all chopped and prepped to be added. Also open the tin of coconut cream and prepare the chicken stock. I’ve learned that prepping makes everything go much more smoothly; instead of flapping around the kitchen looking for things as you go along.

Add another dash of oil to the pan, fry the onion, garlic, ginger, chillies, coriander, basil and lemongrass stalk; until fragrant – about 2 minutes. Add the cooked chicken and mix.

Next in is the coconut cream and chicken stock, fish sauce, lime juice as well as the remaining veggies, reduce the mixture on a medium – high heat, stirring occasionally.

After about 8 – 10 minutes reduce the heat and simmer. I like my veggies a bit crunchy so I simmer until it’s the texture I prefer.

Taste the seasoning adding salt if necessary – and voila! Ready to serve!

I served mine with Jasmine rice – follow the packet instructions 🙂

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Pancake a, b, c

Pancake a, b, c

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After getting my Facebook Page sorted and Instagram account linked to this website, I am feeling confident about posting more recipes.

Jamie Oliver posted a pancake video on Instagram which only requires 3 ingredients and I was longing to give it a try. This was my First pancake attempt ever! I jazzed it up with a layer of Nutella, strawberries drizzled in honey, a lick of icing sugar and a dash of cream… It was F A B U L O U S!

Pancake Ingredients:

  • 125 grams flour
  • 3 x eggs
  • 250 ml milk

Mix until smooth, and voila! You have pancake batter! I used a ladle to pour the batter into a buttered pan on a medium to high heat. Tilt the pan to allow the mixture to spread out and allow it to cook – about 3 minutes if not less. Once the underside is golden you can then flip it and cook for another minute, once done remove from the pan and set aside.

And so you continue ladle after ladle…

A pancake can be a base for anything; savoury or sweet or even stacked high and dressed as a cake. Let me know how you like yours in the comments below 🙂

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Love

M

Easiest Dessert ever!!

Easiest Dessert ever!!

As promised, I have another Nigella inspired recipe and this one is REAL simple to make.

It’s a chocolate cheesecake and requires only 6 ingredients. British folk or I assume it’s only British folk because of all the Come Dine with Me shows I watch use “digestive biscuits” as a base for their cheesecakes but I am unsure what would be the equivalent for us so I used tennis biscuits.

To be honest I would use Oreos or another biscuit next time as I didn’t like the coconut flavour in the tennis biscuits however the topping is still tasty AF… so here goes:

Ingredients

250 grams biscuits

75 grams butter

400 grams Nutella

500 grams plain cream cheese

60 grams icing sugar

100 grams hazelnuts (optional)

Method

You can either go old school and crush all the biscuits in a plastic bag with a rolling pin (a wine bottle works too) or simply put it in the food processor. Melt the butter and add to the crushed biscuits, the texture of the biscuit / butter mixture, as Nigella puts it should be sandy. Press the mixture into your cake tin and refrigerate.

In another bowl mix the cream cheese and icing sugar until smooth, add the Nutella until all is combined.

Remove the biscuit base from the fridge and top with the Nutella mixture. You can toast some hazel nuts, blitz them in the processor and sprinkle over your cheesecake. It looks pretty, adds texture and flavour.

The cake needs to set in the fridge for a minimum of four hours. And Voila! Done and dusted.

I don’t have a picture of a single slice but it looks real good and professional.

Let me know if you give it try, until later!

x

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For the chilli lovers…

For the chilli lovers…

Finally made the time to POST!!! I’m feeling real chuffed about it

This recipe is basically Nigella’s however I adapted it slightly. I love her cooking style;  its simple and has you drooling just watching her.

I have a few more recipes from her collection that I will copy and let you know how it goes.

It’s a chilli sauce that can be used for anything really, chips, eggs, steak etc etc. I was thinking of making a pasta dish with it sometime this week.

Ingredients:

4 x red peppers

2 x red chillies (I added 3 coz we extra like that)

1 x garlic clove

Zest of 1 lime and 1 tablespoon of the lime juice

80 grams fresh coriander

2 – 3 teaspoons of salt

Method

The recipe calls for groundnut oil (125 ml) or any flavourless oil (vegetable, sunflower…) but I used olive oil because it’s all I had

Nigella’s recipe says to use 290 grams of roasted peppers from a jar which I could not find so I used fresh peppers and roasted them in the oven (150 degrees approx.) with olive oil, salt and pepper. As soon as the skin became wrinkly I removed them from the oven. Once the peppers are cooled down, remove the skins – this is pretty easy.

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Once done add the peppers and all the other ingredients to a blender or bowl if you using a hand blender and blitz. I used a blender and while blitzing I added the oil slowly until the texture was almost salsa like but not as chunky. You can decide how you would like it.

The sauce is REALLY good; you can store it in the fridge for up to 1 week. Also a lovely gift idea.

Have a blessed day further!

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Get in my belly!!!!

Get in my belly!!!!

I’M BACK! I really hope I’m back?

Trying to find time to blog has become tough… I recently got a puppy  so my evenings are spent cleaning up, training and tummy rubs. I felt really bad about not posting anything for a while so made it my mission to visit this cake shop which I have been meaning to pop into for a really long time.

Today was the ultimate cheat day which started with a lamb burger special  (a steal at R 45.00!) which totally rocked my world… but we not here for that.

I’m lucky to be working in the CBD so there are tons of great food places to check out and new ones popping up literally every day. I walked past The Velvet Cake Co a couple of months back and was genuinely intrigued by the décor; bright colours popping through the windows and picture perfect cupcakes eyeing you as you pass by.

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inshot_20161028_154119After building the courage to go inside the shop and take pics (I still feel really awkward doing this) I ordered a sweetie pie cupcake for Claud which is a cupcake with marshmallow on the top, coated with chocolate on a chocolate cupcake base – can you say heaven? I ordered a vanilla caramel cupcake for myself which I probably devoured in 60 seconds flat. Eating this cupcake made my year fo sure, it was everything you want in a cupcake, melt-in-your-mouth buttercream, pillowy soft cupcake with caramel on the inside and sprinkles on the top! Wait, What?! DEAD DEAD DEAD – it was real good, you might think I’m over exaggerating but it was REALLY that good. Promise.

I got my colleague a red velvet meringue cupcake which he tore apart in 10 seconds and ended up with meringue on his cheeks, pity I didn’t get a pic of that J

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If you ever looking for THE BEST cake for a birthday party, special event or simply cause YOLO I would give these guys a try… Check their website, these master pieces are worth every cent!

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