- 2 boneless New York strip steaks (3/4 inch thick; 1 1/2 pounds total), excess fat trimmed
- Salt and pepper
- 1 tablespoon olive oil
- 4 large shallots, thinly sliced (2 cups)
- 1/3 cup heavy cream
- 1 tablespoon Dijon mustard
- 4 sandwich rolls, split and toasted
- 2 cups baby arugula
Pat steaks dry with paper towels and season with salt and pepper.
In a large skillet, heat oil over high. Cook steaks until
medium-rare, about 4 minutes per side. Transfer to a cutting board and
tent loosely with foil.
Reduce heat to medium, add shallots, and cook until softened, 8 minutes.
Add cream and 2 tablespoons water and cook, stirring, until
slightly thickened, 1 minute. Stir in mustard and season with salt and
pepper. Thinly slice steak against the grain. Make sandwiches with
rolls, shallots, steak, and arugula.
The caramel coconut oats then to puff up after the cooking time and is so good you might mistake it for dessert instead of breakfast!
[The BEFORE and AFTER] You can bake it longer or reduce the milk ratio if you want a less milky oats. I prefer it slightly gooey.
1 & 1/2 cups oats
1 can light coconut milk (400ml)
3 cups low fat milk
1/2 cup treacle or dark brown sugar
Pinch of salt
1 cup pecans
Mix everything together in an oven-safe dish, cover with foil (so the top wouldn't brown too quickly) and bake in a 180 degrees C for 1 hour. Let stand before eating or cool down completely, cover in foil and place it in the fridge.
Oh. My. Gosh. Wait till you see this thing!! This Salted Caramel Six Layer Chocolate Cake is huge and extremely impressive. Again from my favourite bake Martha Stewart.
For the Cake
- Unsalted butter, room temperature, for pans
- 3 cups all-purpose flour, plus more for pans
- 3 cups granulated sugar
- 1 1/2 cups unsweetened Dutch-process cocoa powder
- 1 tablepoon baking soda
- 1 1/2 teaspoons baking powder
- Coarse salt
- 4 large eggs
- 1 1/2 cups low-fat buttermilk
- 1/2 cup plus 2 tablespoons safflower oil
- 2 teaspoons pure vanilla extract
For the Caramel
- 4 cups granulated sugar
- 1/4 cup light corn syrup
- 2 cups heavy cream
- Coarse salt
- 2 sticks cold unsalted butter, cut into tablespoons
For the Frosting
- 1/4 cup plus 2 tablespoons Dutch-process cocoa powder
- 2 sticks unsalted butter, room temperature
- 1/2 cup confectioners' sugar
- Coarse salt
- 1 pound semisweet chocolate, chopped, melted, and cooled
- Garnish: flaked sea salt, such as Maldon
Preheat oven to 350 degrees. Make the cake: Butter three
9-inch round cake pans, and dust with flour, tapping out excess. Sift
flour, granulated sugar, cocoa, baking soda, baking powder, and 1 1/2
teaspoons course salt into the bowl of a mixer. Beat on low speed until
just combined. Raise speed to medium, and add eggs, buttermilk, 1 1/2
cups warm water, oil, and vanilla. Beat until smooth, about 3 minutes.
Divide batter among pans. Bake until cakes are set and a
toothpick inserted into the center of each comes out clean, about 35
minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out
cakes onto racks, and let cool completely.
Make the caramel: Combine granulated sugar, corn syrup, and
1/4 cup water in a medium saucepan over high heat. Cook, without
stirring, until mixture is dark amber, about 14 minutes. Remove from
heat, and carefully pour in cream (mixture will spatter); stir until
smooth. Return to heat, and cook until a candy thermometer reaches 238
degrees, about 2 minutes. Pour caramel into a medium bowl, stir in 1
teaspoon coarse salt, and let cool slightly, about 15 minutes. Stir in
butter, 1 tablespoon at a time. Let cool completely.
Meanwhile, make the frosting: Whisk together cocoa and 1/4
cup plus 2 tablespoons warm water in a bowl until cocoa dissolves. Beat
butter, confectioners' sugar, and a generous pinch of coarse salt in a
clean bowl with a mixer on medium speed until pale and fluffy. Gradually
beat in melted chocolate and then cocoa mixture until combined. Let
stand for 30 minutes before using.
Trim tops of cakes using a serrated knife to create a level
surface. Cut each in half horizontally to form 2 layers. Transfer 1
layer to a serving platter, and spread 3/4 cup caramel over top. Top
with another cake layer, and repeat with remaining caramel and cake
layers, leaving top uncovered. Refrigerate until set, about 1 hour.
Frost top and sides of cake in a swirling motion. Sprinkle with sea salt.
30 November to 2 December
[Photo courtesy of SafariNow.com]
• 1 packet fresh rocket
• 1 small punnet strawberries sliced into rings
• 70 g fresh mozzarella cubed
• 1 red onion sliced
• 1/2 tsp sugar
• salt and pepper to taste
• 2 tbsp balsamic vinegar
Layer the rocket leaves, strawberries, mozzarella and onion on a plate. In a bowl wmix the sugar and vinegar and stir. Season with salt and pepper. Pour over salad just before serving.
Well I usually end up not eating anything, having loads of cappuccinos and get home starving late afternoon to eat what ever is in the fridge (or chocolates, chips, etc.) But some time I just need something greasy to fill me up until the next consultation. We have this small Muslim shop on the Loop Street in Cape Town called Mountain View that makes the most amazing Chicken Marsala and Chips Toasted Sandwich.
It is a combination of chicken breast cooked with marsala spices, tomato, lettuce, mayo and french fries (or as they are known here "slap chips" - they have a softer texture, not as crunchy as normal fries and perfect on this sandwich). Marsala is and indian spice mixture giving the sandwich an small spicy kick. The sandwich is then toasted in a sandwich press.
Not healthy by ANY means necessary but it soo hits the spot when you have nothing to eat and you're starving. [This should also be a brilliant hangover cure!]
An American Holiday I know, but I see it as an excuse for adorable edible treats much like Halloween. Many of the ideas I found like these adorable Turkeys for Our Best Bites are made with sweets that we don't find in South Africa (like the candy corn and peanut butter cups) but it does serve as inspiration.
But not the usual tuna mayo. Instead I concocted a Herb & Cheese Tuna Mayonnaise that I paired with whole wheat seeded hotdog rolls.For snacks we have a hotdog cut up, carrot sticks and Rosa tomatoes to dip into a sour cream and chive dip. As treat we have cherries, blueberries and white chocolate chips.
Not much green is included this time as I think I added enough herbs to compensate for the lack of colour.
Remember to VOTE in the proposed experiment for the Diet Disaster! So far it's 100% in favour of Hungry Hubby being in charge of the diet for one week.
bunch of coriander leaves
bunch of chives
bunch of Italian parsley
2 cans tuna
3 tbsp mayonnaise
2 tbsp fat free cottage cheese
1 tsp grated Parmesan cheese
salt & pepper
1. Chop the fresh herbs finely.
2. Add chopped herbs with the tuna, mayonnaise, cottage cheese and mix well.
3. Add the grated Parmesan cheese and season with salt and pepper.
What Hungry Hubby is having is 2 cheese rolls with lettuce, ham, salami and mustard, carrots with hummus and a selection of fruit: green and black grapes, cherries, blueberries and raspberries.
As always my lunch box also has my breakfast. With it I also have a small tub of Greek Yoghurt. One roll is dedicated for my breakfast and includes the apparently not-so-naughty chocolate spread and cherries, for lunch a cheese roll with ham, lettuce and mustard, grapes (green and black) and blueberries and as late afternoon snack I have fresh raspberries and a nut and dried fruit mix.
So to help me in my experiment with our Diet Disaster, VOTE now in the poll located on the side panel right at the top.
Lets call it an experiment: vote now in the side panel (top tab) - should Hungry Hubby be in control of the diet for one week? VOTE NOW!
But Hungry Hubby will never do it unless you tell him to! So vote now!
I have only one croissant and some fruit for either lunch or as a late afternoon snack. So for selfish reasons I'm sorted! ;)
So we have Hotdog buns filled with shaved lean ham, crunch butter lettuce and lovely ripe avocado dosed with lemon juice to stop discolouration, red pepper hummus with carrot and yellow pepper batons, a Kiri cheese (with a little message just to remind him I love him), some natural jelly beans and spiral cookies.
I'll make it up to him over the weekend by making something nice as a belated Thanksgiving treat.
To enjoy these saucy meatballs I've added mini pita breads and for some greenery I've added cucumber sticks, green grapes, blueberries and cherries.
At this time I'm dependant on Woolworth's supply of cherries (one of my favourite fruits) but this December we'll make a visit to Ceres and go fresh cherry picking. I'll have bags full to play with and may try a cherry pie for Christmas?
When all else fails make meatballs! But I don't want to make meatballs from scratch so what I do is I cheat. As simple as that. You can enjoy it as is or as a curry meatball sub using hotdog buns.
• 1 packet (600g) lamb or beef sausage (or use Woolworth's ready-made beef meatballs)
• 1 bottle Pataks Korma Cook-in Sauce
1. Preheat the oven to 160ºC.
2. Remove the meat from the sausage casings and form into balls. Form into 12 meatballs.
3. Place in a pan prepared with a little olive oil. Pour over the cook-in sauce.
4. Cook for 40 to 45 minutes turning halfway through.
Enjoy with Naan bread and rice or on their own with a coleslaw.
I get a little less (only one burger) with some yoghurt (Greek yoghurt with fruit topping) and some more fruit. A little bit less hummus and some carrot batons and celery.
• 4 thin burger patties (I used Woolworths)
• 4 whole-wheat seeded buns
• low fat spread
• 1/2 cup micro leave salad (any small salad leaves)
• vinegar onions (recipe below)
• guacamole & cream cheese dip (recipe below)
• 2 onions sliced thinly
• 1/4 cup white balsamic vinegar
• olive oil
Guacamole & Cream Cheese Dip
• 1 small avocado
• 2 tbsp low fat cream cheese (I used Slimmers Choice)
• lemon juice
• green Tabasco Sauce
• salt & pepper
Hungry Hubby's triumph!
Oxtail Potjie is a traditional South African dish and every family has their own recipe but secret to make it absolutely excellent is time. This does take a long time especially if you want the the meat so soft you can eat it with a spoon! What is really good about the Potjie is you start it, once in a while either add something or give it a stir but most of the time it looks after itself. You have time to relax and have a good time and by dinner time you have a great dish that can serve 8-10 people. All you need is a big pot of cooked rice and nothing else!
TIP we usually buy 3 packets and remove all the small bones which doesn't have that much meat on it giving everyone a decent size bone.
• 2 x packets oxtail (I use Woolworths as theirs are already prepared)
• 2 x oxtail soup packets
• 2 x stock pots (I used Knorr)
• 1 x small can tomato paste
• 1 x can butter beans rinsed
• 3 x onions chopped
• 3 bay leaves
• 1 tbsp mixed herbs
• 1 tbsp chilli flakes
• 3x garlic cloves finely chopped
• 4 x potatoes chopped into big cubes
• 3 x carrots chopped into big rings
• 3 x sweet potatoes chopped into big cubes
• 3 tsp maize meal/mazina/thickening agent
• Butter or oil
1. Get the coals ready for a steady heat. In a big black 'poitjie kos'-pot (a cast iron pot) add enough butter/oil to brown the meat. (If not using Woolworths then clean the meat by quickly rinsing it under water and removing the fattiest sections. Pat dry before browning).
2. When the meat is starting to brown add the onions, mixed herbs, bay leaves, garlic and chilli flakes.
3. Keep stirring until everything is browned.
4. In a measuring jug, add the soup packets, stock pots and hot water. Stir until everything is dissolved. Take another measuring jug filled with hot water and keep it next to the pot.
5. Add the sauce first, stirring up all the bits that might have caught on the bottom of the pot.
6. Add enough of the water to almost cover the meat. Allow it to simmer for about 4 hours (you can reduce the cooking time to 2 hours but the meat might be tough by the end of the cooking proces).
7. Stir occasionally and ensure that the pot doesn't cook dry.
8. After about 4 hours of simmering, add the potato, sweet potato, carrots and beans to the pot.
9. Continue to simmer for about and 1 to 1 and a 1/2 hours until the potatoes are cooked through.
10. Mix the mazina/thickening agent with a little water and stir until smooth.
11. Slowly add it to the pot while stirring continuously in small circles. Stir through the whole pot and allow to simmer for 30 minutes.
Serve with white rice and nothing else!