Friday, July 31, 2009
Thursday, July 30, 2009
- 220g of raw oats
- 400ml of fat-free milk
- Two teaspoons of cinnamon
- Two apples
- Fat-free yoghurt, to serve
- Organic honey, to serve
- A pack of cashew nuts, roughly chopped/crushed
- Two handfuls of strawberries
Okay, what to do:
1. Add the cinnamon to the milk and pour over the oats. Soak overnight in the fridge.
2. In the morning, divide the oats betwen four bowls. Grate the apples and slice the strawberries.
3. To serve, top the oats with the yoghurt and add the apple, the nuts and the strawberries. Finish by drizzling over some honey.
How easy was that? Seriously, don't come back to my site if you fu*k this one up. I don't want you. Obviously it's up to you what you add as long as you keep the base of the soaked oats. Play around, go crazy. You're crazy like that! Crazy kid.
Wednesday, July 29, 2009
- 4 lamb shanks
- A bottle of good port
- 2 handfuls of prunes, pitted
- 2 x 400g tins of tomatoes
- A handful of fresh rosemary, roughly chopped
- 3 leeks, roughly chopped
- 3 carrots, roughly chopped
- 3 sticks of celery, roughly chopped
- 3 cloves of garlic, sliced
- A handful of cherry tomatoes
- Quinoa, cooked as per the instructions on the packet
- 3 lemons, with the zest removed. Keep the zest and the lemons. (Basically what this means is use a fine grater to remove the lemon skin. There is loads of flavour in the skin and it also adds an amazing fragrance.)
- Flour, for dusting the shanks.
- About 300ml of water
Okay, what to do:
1. Preheat the oven to 160 degrees celsius. (If you only have 3 hours, 180 degrees.) Pour some flour onto a plate and season with salt and pepper. Dip the shanks in the flour and shake off any excess. Place the shanks to one side.
2. In a deep, heavy pot brown the meat in some olive oil until they are nicely coloured. Remove and set aside.
3. Add the leeks, the carrot and the celery and fry for a few minutes until the vegetables soften. Add the garlic and the rosemary and fry for a few more minutes.
4. Add the shanks, the water, the prunes, the fresh and tinned tomatoes and the port and bring to the boil. Season generously and reduce the heat so that the liquid is gently simmering. Cover the shanks and place them in the oven. Cook for as long as possible.
5. Take the cooked quiona and stir in the juice of three lemons and the zest of two. To serve, place the quinoa in deep bowls and place a shank on top. Spoon over some of the amazing sauce and garnish with the remaining lemon zest.
I would say 3 hours is the minimun cooking time if you want this dish to really be worthwhile. The meat will be falling off the bone and the flavours will be phenomenal. As with most of my winter recipes, the longer you can cook it the better. Just reduce the heat and leave it. A nice little tip: when you are buying the shanks ask your butcher to saw off any unnecessary bone. You are paying per kilo so that weight is an extra cost for no benefit. It's a pleasure.
Tuesday, July 28, 2009
Monday, July 27, 2009
Friday, July 24, 2009
Thursday, July 23, 2009
- 3 or 4 free range eggs
- A handful of courgettes, finely diced
- 2 gammon steaks (150g), finely diced
- A tablespoon of parsley, chopped
- A handful of oyster mushrooms, finely chopped
- A tablespoon of fat-free milk
What to do:
1. To make the filling, gently fry the courgettes, the gammon and the mushrooms. Remove and set aside once cooked.
2. Seperate the egg whites from the yolks. THIS IS WHAT WILL MAKE YOUR OMELETTE A SUCCESS. Beat the egg whites and then add back to the yolk and continue to beat until the eggs look "frothy." (Not a very technical word that but you get the vibe hey?)
3. Add the parsley and the milk and stir it into the beaten eggs. Drizzle some olive oil into the pan and make sure the entire surface is covered by shaking the pan gently. Now add your eggs and cook over a medium heat until the edges are starting to set. Using a spatula, gently run it around the edge of the pan, underneath the eggs, to stop the eggs from sticking. Add the fillings to cover one half of the eggs. When the egg has set gently fold the other half over the fillings and slide your little masterpiece onto a plate. Cut it in half, and serve on some toasted rye/sourdough bread. A beautiful way to start the morning.
I don't know why it took me this long to post an omelette recipe. Maybe because they aren't the easiest things to master. But keep trying - a little practice will have you knocking them out in no time. And as you grow in confidence you can start getting creative with the fillings.
Wednesday, July 22, 2009
Admit it. On Sunday, when the sun was out and it was 25 degrees you went a little bit overboard. The slops were hauled out from the back of the cupboard along with dresses and skirts. Vests and boardies were donned and the sun-g's were thrown on. We all acted like it was December! It was pretty cool. But you know what? I don't feel like summer yet. Don't get me wrong, I love the beach and the sun and cocktails and the rest of it as much as you but I dig winter too. Stews and soups and slow-cooked roasts. Red wine, fires, pubs...it's all good. And movies. I'm not shy of a movie in winter. So, when I saw what The Labia theatre in Orange Street is offering I was intrigued.
Tuesday, July 21, 2009
Monday, July 20, 2009
Friday, July 17, 2009
Thursday, July 16, 2009
Just another way I try to make things simpler. Better. Faster. Funner. Sexier. Cooler. Smarter....
I'll break it down for you: 100g of cooked pasta has about 220 calories. It also has 59g of carbs. 100g of cooked whole wheat pasta has 100 calories and 18g of carbs plus the extra benefit of added fiber. So...basically you're an idiot if you're not eating whole wheat pasta.
- About 300g of dry, whole wheat tagliatelle
- Two tins of whole tomatoes
- About a handful of cherry tomatoes
- 2 - 3 chillies, sliced diagonally
- 2 cloves of garlic, finely chopped
- 1 onion, finely chopped
- A punnet of cooked prawns
- A punnet of asparagus
- A handful of basil, shredded plus extra for garnishing
- Shavings of pecorino cheese for garnishing
Wednesday, July 15, 2009
This just in: It seems The Pom visited the above market last week. She tells me it was pretty average. It was their opening day though so maybe a few teething problems? If any of you go let me know your thoughts...
Tuesday, July 14, 2009
Monday, July 13, 2009
...I'll take it in the rain. Every time I run a half-marathon I promise myself I will never do another one. This race was no exception and I pretty much hated every step. That said, the feeling when you finish is pretty awesome. That and the frenzied drinking that follows. I swear, people drink like the booze is going to run out. Now, I'm a man who loves the "out the gates early, in bed early" strategy so it suits me perfectly.
Thursday, July 9, 2009
Tuesday, July 7, 2009
I had the pasta craving on Sunday and after a long morning run in anticipation of Knsyna, I figured I deserved it. Gnocchi was the call from The Princess and inspired by my recent trip to Genot (http://jamiewhatshisname.blogspot.com/search/label/Winelands) where we had an unusual sweet-potato version, I gave it a try. I found some reduced-fat bacon at Woolies and made a tomato sauce. Was it any good Jamie, was it any good? HA HA HA HA! Oh, you were being serious. Yeah, it was good.
- About 750g of sweet potatoes, cooked and mashed
- 1 free range egg, beaten
- About 2o0g of flour, plus extra for dusting
- Half a teaspoon of nutmeg
- One or two chillies, sliced diagonally
- A pack of reduced-fat bacon, cubed
- Two packs of cherry tomatoes
- Two handfuls of basil
- A handful of pine nuts
- Olive oil
- 3 cloves of garlic, chopped
- Some parmesan, grated with a vegetable peeler
Monday, July 6, 2009
Friday, July 3, 2009
Thursday, July 2, 2009
Guys, I'm going to have to make this pretty quick. It seems my real job is interfering with my posting schedule today...
I was watching Sky News at gym this morning. What's that? How far did I run? 10km's but that's not important. How long did it take? 50 minutes. I was obviously tired...