BEST RESTAURANT IN THE WORLD

Visit this site to see NOMA, voted the best restaurant in the world
http://www.noma.dk/

THE RED CHAMBER

Last night for the first time I ate at The Red Chamber,its a Chinese restaurant in Hyde Park, the food was divine,atmosphere enjoyable and relaxing and the restaurant almost fully booked.

Apparently they have been around since Hyde Park shopping centre was built and any restaurant that can last that long should definitly be a hot spot to go for lunch or dinner.

We started with wonton soup which was not their strong point interms of authentic taste and flavour but good nontheless, we then had beef noodles which was one of the best things I have eaten in a while, sizzling prawns with a satay sauce which when they say sizzling thats what they mean, they were so tantalizing we could have ate bucket loads, we tried the pork dumplings and then to finish off we had the half peking duck with pancakes, plum sauce, cucumber and springonion, there were no words for that dish and little left on the plate after.

This is definitly a place to try, very well priced for both food and wine and just a fantastic restaurant all round.

EASTER HOT CROSS BUNS

An early Happy Easter wish to everyone and here with a simple recipe to fill your house with spicy, warming, mouth watering aromas and to make your own homemade hot cross buns.

Hot cross bun recipe

Homemade hot cross buns from a SMEG client in Ballito

Ingredients:

500g flour

10g dried yeast

80g castor sugar

5ml cinnamon

5ml mixed spice

Tepid water/milk -enough to make dough

150g cake mix

Glaze:

50g sugar

50ml water

2.5ml cinnamon

Cross:

Flour and water

Method:

•             In a bowl mix together the flour, yeast, sugar and spices together then add enough tepid water or warm milk until dough has formed that pulls away from the sides of the bowl. Leave to rise for 30 minutes.

•             Knock back the dough and fold through the mixed fruit, allow rising for another 20 minutes then shape into balls and place onto a greased baking tray.

•             Allow to rise for 15 minutes.

•             Mix the sugar and boiling water together, add the cinnamon and allow infusing, once cooled brush this over the buns as a glaze.

•             Mix together flour and water until a thick paste has formed, place into a piping bag and pipe a cross over the bun.

•             Bake at 180’C for 20 minutes or until golden and cooked through.

WEDDING CAKE

This is the wedding cake I made on saturday



SMEG FUNCTION

These are simple vanilla sponge cupcakes that I iced with butter icing for a SMEG function. Its so simple and anyone can do these and just ice them differently for any occasion.

DEEEEEEELICIOUSSSSSSS

Wild mushroom and chive linguini deglazed with Madeira

                              Yield :4

Ingredients:

400g cooked linguini

500g mixed wild mushrooms

2 cloves garlic, chopped

50g butter

100ml madiera

45ml chopped chives

Seasoning

100ml cream

Method:

·         In a hot pan, melt the butter then add the mushroom and garlic and sauté until cooked.

·         Deglaze the mushrooms with Madeira and allow simmering until almost a glaze.

·         Season well then finish off with cream, allow thickening slightly, adding the chives and tossing through the cooked pasta.

·         Shave some parmesan on top as optional.

The picture is from http://www.stockfood.com/

FRESH FROM THE SEA

Fish lovers will adore this dish and there is nothing better than fresh mussels straight from the ocean

Saffron and white wine steamed mussels accompanied by crunchy baguette topped with anchovy aioli

Yield: 4

Ingredients:

28 mussels

1 onion, finely chopped

1 pinch saffron

250ml white wine

4 large baguette slices

60ml mayonnaise

2 cloves garlic, finely chopped

4 anchovies, chopped

Seasoning

Method:

·         In a pot fry the chopped onion gently then add all the mussels, saffron and white wine, place a lid on the pot and allow steaming. Shake the pot every few minutes and cook until all the mussels have opened, if any don’t, throw them away. Season.

·         Place the baguettes under the grill to toast.

·         Mix the mayonnaise with the garlic and anchovies and season with black pepper.

·         Top the crunchy baguettes with the aioli and serve with the mussels.

The picture is from http://www.stockfood.com/