Easter is here and I hope you will all have a wonderful long weekend with family and friends. Travel safely if you are going away.
Winter warmers
I’m not a winter fan but even I’m beginning to long for chillier days (well, maybe) as I browsed the gorgeous winter range of clothing presently in stores. I’m pleased to see boots are still right up there, with heels of varied size. Capes look like they are making a comeback as well as smart blazers and casual jackets. Dresses are ‘in’ big time and this is good news for me. Navy could be the new black, not forgetting different shades of grey, pastels, winter whites and creams. You are really going to enjoy stocking up on your winter wardrobe ladies.
Cooking up a storm
I always think of Easter as family time and quite often Easter weekend can be the first sign autumn has arrived. With this in mind I’ll be cooking up a storm for my family with a tasty roast and all the trimmings, a delicious pudding and much later, after the sun has gone down, finishing off with a hot cross bun and coffee.
A recipe to try from MushroomsSA – Slow braai rolled lamb stuffed with mushroom, ricotta and spring onion, serves four.
Ingredients
4 deboned lamb shanks
10ml olive oil
½ punnet portabellini mushrooms
½ punnet baby button mushrooms, halved
1 garlic clove, crushed
300ml ricotta cheese
2 spring onions, sliced
1 red onion, cut into wedges and roasted
Salad leaves
Method
Season the lamb with salt and pepper.
Heat the olive oil, add the garlic and fry the mushrooms on both sides until golden. Set the baby mushrooms aside for serving.
Arrange the sliced portabellini mushrooms onto the lamb, along with the ricotta cheese and sliced spring onion. Roll the lamb up and tie together using kitchen twine.
Allow the lamb to braai in a closed kettle braai for two hours, or until done to your liking.
Serve with salad greens, red onion and baby button mushrooms.
Cooks tip: If you have a larger crowd use a lamb leg roast instead of the lamb shanks.
A great cupcake recipe with Easter eggs on top for decoration, made of chocolate
Ingredients for the cupcakes
140 g flour
2 tbsp cocoa powder
1 tbsp baking powder
1 pinch baking soda
1 pinch salt
110ml buttermilk
1 tbsp white vinegar
1 tbsp vanilla essence
1 tbsp red food colouring
55g butter
175g sugar
1 egg, beaten
For the topping
175g chocolate milk
110g butter, unsalted
1 tbsp vanilla extract
To decorate
Chocolate mini eggs and chocolate flakes
Preparation
For the cupcakes heat the oven to 160°C. Place paper cases in a 12 hole bun tin.
Stir together the flour, cocoa, bicarbonate of soda and salt in a mixing bowl. In another bowl mix the buttermilk, vinegar, vanilla and red food colouring.
Beat the butter and sugar together until pale and fluffy. Beat in the egg a little at a time. Mix in one third of the flour mixture, followed by half the buttermilk mixture, then another third of the flour, the remaining buttermilk and finally the last of the flour mixture.
Spoon into the paper cases. Bake for about 20 minutes, until risen and springy to the touch. Place on a wire rack to cool completely.
For the topping: melt the chocolate and butter in a pan over a very low heat. Remove from the heat, stir in the vanilla and leave to cool and thicken.
Spread the topping over the top of the cakes and decorate with chocolate flakes and mini sugared chocolate eggs
Recipe taken from Fine Dining Lovers
Bouquet of the Week
Karel du Plessis gives a bouquet to Deon Swanevelder from Montagu Foods. “I saw a specific chutney advertised at my local supermarket and when I went to purchase some they didn’t have any on the shelf and I was given a rain cheque. After two weeks it was still not in stock and I contacted the manufacturer via fax and asked them to assist me in obtaining the product. Deon contacted me within an hour to say they will have the chutney delivered to my house. Chris van Biljon from Liberty Star delivered the goods personally and within 24 hours of me contacting them. Now this is service and I want to compliment Montagu Foods for their excellence.”
That’s it for this week. Shop till you drop.
julie
