Weekend Things

Weekend Things

Friday past I was telling friends we need to visit Frankie Fenner Meat Merchants (FFMM) to check out different cuts of meat that are rare to find at the local shops and even more so in the Northern Suburbs. As luck would have it we found ourselves parked right opposite the exact butchery the following day in Woodstock and obviously had to pop inside.

I have been following FFMM for a while on Instagram and am always impressed with their social media posts, the quality of their products and the concept of eating good quality, sustainable meat.

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The butchery assistant, Lee, showed us around, he was very clued up about where each type of meat came from.  The whole idea of FFMM is to provide sustainable, good quality meat, using the whole animal from the trotters to the tender loin, from beef stock to bacon jam. The prices are understandably higher than our regular super market meat prices however, not ridiculously so. We picked up some short rib for R 150.00.

We met Adrian, the store manager who is very passionate about what they do at FFMM and could educate us on their mission and objectives. The store is a fully functional butchery (Adrian even has the mustache to go), should you happen to visit during the week you might catch them slaughtering a whole carcass.

After a very educational butchery experience we moved onto the CBD to walk around a bit and found ourselves stopping at House of H to grab a bite to eat. It was a completely random stop as we were tired of walking and decided the next place we find is where we will be having lunch.

 

It was a brilliant find! If you looking for a trendy, hippie, retro place to have lunch – this is it. We arrived and I immediately noticed the chalkboard which had instructions on how everything works .

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Basically it’s a DIY restaurant; you get a swipe card when you enter and you can immediately go to the bar to find drinks and order your food at the next station, the barman and waiter staff will swipe your card. Once done you will hand your card to the front desk and your bill will be ready. It was a lovely experience and the staff were exceptionally friendly (this has become so rare nowadays).

They are also planning to have a man-cave rooftop summer vibe which will include a tattoo artist and barber with a dj – this sounds really entertaining and I’m sure us ladies can get part of the fun too. The food was REALLY tasty, I had a cheeseburger and chips and Claud had 400g ribs and salad (obviously once I saw his ribs I regretted choosing a burger).

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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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