St Patric’s day

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In Suid Africa word ‘St Patrics day’ nie algemeen gevier nie, en is dit nie noodwendig ‘n belangrike dag vir ons nie. Gedurende 2008 het ek egter die voorreg gehad om drie weke in Ierland te spandeer. Terwyl man gewerk het, het ek die mooi, groen land verken. Aangesien dit my eerste ‘oorsee’ was, sal Ierland altyd ‘n spesiale plekkie in my hart hê. Baie van my gunsteling geregte en resepte word ok tipies Ierland geinspireer. Ek het hierdie stukkie(Saint Patrick’ day Info) op die internet raak geloop saam met ‘n heerlike IRSH COFFEE reseppie. Wat’s nou lekkerder, veral op ‘n heerlike, bewolke dag soos vandag, as ‘n lekker koppie koffie, en boonop met ‘n ‘knertsie’-lekkerdete in….

ST. PATRICK’S DAY IRISH COFFEE RECIPE
¾ cup  of hot coffee
2         teaspoons of sugar
45 ml   of Irish whiskey
Heavy cream for whipping

Whip the cream ahead of time. Combine the other ingredients, mix until sugar dissolves. Top it off with the whipped cream.

Probeer ook:

White Soda Bread

Irish lamb stew

PS……Dink Chris, my dierbare man, sal eerder ‘n lekker yskoue Guiness geniet, of hoe praat ek nou, my man

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Ontbyt Piekniek mandjie

Vandat ons op die Platteland woon, vat dit so bietjie meer ‘effort’ om my man op die Lughawe te gaan haal na sy skof in die buiteland. Kry ek hom daar, is dit gewoonlik ses uur soggens. Dan klim hy poot uit, ‘jet-lagged’ en flou van die honger in die kar. Aangesien hy gewoonlik net wil huis toe kom en dit te vroeg is vir die stads-restuarante, ry ons gewoonlik dadelik huis toe, platteland toe. Nie gewoond om ‘padkos’ te pak as ek hom gaan oplaai nie, ry ek baie opgewonde die eerste keer om hom te gaan haal. Halfpad huis toe kos dit my toe sy honger stil met ‘n ‘garage-pie’…ouch! Nooit weer nie…. Nous ek voorbereid.

Smul die week saam met ons aan ‘n Ontbyt-piekniek-mandjie, spesiaal vir hom aan mekaar gesit, as ek hom die 12de gaan oplaai by OT Lughawe. Vinnige, aand voor die tyd geregte en dis so maklik.

Ek gaan sukkel om te konsentreer as ek moet huis toe bestuur met ‘n smullende passasier langs my. Hoop maar hy gaan my ‘n happie gee…

Ontbyt Piekniek Mandjie

 Bloubessie en heuning smoothies

Mini phyllo frittata’s met spekvleis, bloukaas en chives

Snoep skaapworsies sosaties

Donker sjokolade en piesang muffins

Bloubessie ‘smoothies’: Meng saam in ‘n versapper: ½ koppie gevriesde bessies, 2 x 175ml houertjies gewone/vanilla yoghurt, heuning na smaak, melk(genoeg om die smoothie loperig te maak sonder om dit te dun te maak). Giet in ‘reisigers-koppies’, maak mooi toe en plaas in ‘n koelhouer.

Mini phyllo frittata’s: Voer twee individuele pannetjies met 2-4 velletjies phyllo deeg, smeer eers elke velletjie met olie. Plaas dan die velletjies op mekaar en druk af in die vorm van die pannetjie.Meng saam: 2 eiers, vars room/melk, gakapte grasuie, gebraaide spekvleis, gekrummelde bloukaas. Geur na smaak. Giet in die pannetjies. Bak tot gestol, laat afkoel en verwyder uit die pannetjies. Plaas in ‘n piekniek-houer wat behoorlik kan seël. Maak seker die frittatas is goed afgekoel voor jy die houer toe maak. Plaas ‘n bietjie suurroom in die middle van elke frittata en garneer met vars kruie.

Snoep skaapworsies sosaties: Rol dun skaapworsies op en ryg op ‘n sosatiestokkie. Rooster in die oond tot bruin en gaar, verwyder uit die pansous en laat afkoel op ‘n rakkie sodat al die olie en pansous kan afdrup. Plaas die koel sosaties in ‘n bakkie wat kan seel. Bere in die koelhouer.

Donker sjokolade en Piesang Muffins: Meng al die bestanddele saam, skep in gesmeerde muffin pannetjies en bak in ‘n voorverhitte oond van 180˚C. 250 ml bruin broodmeel, 5 ml bakpoeier, 3 ml fyn kaneel, knippie sout, 250 ml all bran flakes, 1 eier, 80 ml olie, 75 ml suiker, 50 ml melk, 2 fyngedrukte piesangs, 50 g gekapte donker sjokolade

Kinderdae ontbyt

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Ek lees nou die dag erêns, dat die skrywer glo nie ‘n groot aanhanger is van die traditionele ontbyt ‘pap’ of ‘porridge’  nie. Nou kyk, ek kan dit baie goed verstaan. As kind was dit my Pa se taak om soggens ontbyt te maak en te sorg dat sy drie dogters ontbyt eet voor skool.  Soos enige ouer sal weet, nie altyd die maklikste taak nie. Maar so was ons dan verplig om soggens hawermout of maltabella of slap mieliepap te eet. Vrydae oggende is ons egter bederf met ‘n gebakte eier, spekvleis.. en sal ek dit ooit vergeet: ‘n gebraaide piesang…mmmm. Maar terug na die ‘pap’ toe. Ek is nou in my ‘naughty-forties’, en dis eers sedert ek getroud is vier jaar gelede, dat ek dit weer kon reg kry om my mond aan ‘pap’ vir ontbyt te sit. En dit alles te danke aan my liewe man. Hys darem maar baie lief vr sy bordjie gekookte pap in die oggende en dis ongelooflik hoe aansteeklik dit is as mens jou geliefde sien weg lê aan ‘n bord hawermout of slap mieliepap. Die du Preez’s kinders het egter ander gewoontes as die Nel kinders gehad, en man sal altyd eers suiker(of goue stroop!), melk en ‘n vet klontjie botter op stapel voor ek ‘n sag, gebakte eiertjie mag bo op skep. My gusteling is heuning en geroosterde amandels op oats, en dan sal ek maar liewer daai oggend ‘n gebakte eiertjie afstaan. So onthou ek my Oupa was weer lief vir ‘n telepel vol Marmite op sy mieliepap. Wat is jou gunsteling gekookte pap, en wat onthou jy van jou kinderdae? Deel gerus met ons.

Wel nou gaan ek eers weg le aan my bordjie hawermout met heuning en neute. Geniet die Ontbyt…..

Borlotti beans, tuna and roasted tomato salad

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During February 2012, my good friend Barbara visited me at my new home in the country. Being her busy self, she kept us in baked goods the whole weekend. On Sunday afternoon we were both so lazy that when the hunger pangs started all I could think of was a quick salad. So with her help we  created the following salad: Borlotti bean and tuna with roasted tomatoes. Because we had about an hour before she had to drive back to the city we could only take a light drink to go with that… What a delight  Alcohol free Pomegranate Mojito was… Properbly not the first choice of most, but a refreshing delight. Thanks B for visiting….

Look who’s back…

Dear Foodie, what a year! So many things happened. We relocated to the country side, closed the cooking school temporarily and after some time settling down, I can focus again on sharing my passion for food with other eager foodies. I will use this time and space to share with you what is new at The Country Culinary Studio. I will also share with you new, exciting recipes created in the Culinary  Studio. For now I’m just happy being back

Happy Cooking, Adri

Program: March and April 2011

Good day my fellow Foodie

How is the plans going with your Valentine surprise? Like I mentioned before, my Valentine’s day will be spent with my husband and some dear friends. And I can’t wait.

I had a look at my Program for classes presented at the Culinary Studio and made a few small changes.

Please go and have a look at the new, updated Program for a class of your choice.

Please send me your thoughts, menus and some pics of your Romantic day.

Friendly greetings, Adri

Program March and April 2011

Valentines, 14 February 2011

Dear All

February is the month of love. No matter who you are, single or committed, young or old, male or female, we all love Valentines day. That is also the day when we dig deep for our creativity, to surprise the one we love or the ones that don’t now we love them…

So what are you planning on this special day?

What about:

* a secret, long stem Rose on that special ones desk at work…or on their wind screen

* a romantic card with a riddle they have to figure out, leading them to a reclusive picnic spot..with you waiting with a picnic basket and a glass of bubbly

* a bubble bath, sprinkled with rose pedals…cold bubbly on ice

* a note written on his windscreen with your special colour lipstick – make sure you add a wipe!

* calling him/her from a pay phone/private number and once they answer, play them a romantic song

…..wow, there is just so much we can do to surprise that special one. Me, I’m spending it with my handsome husband and dear friends visiting from Serbia.

This month I have included an easy, romantic menu for the love birds. Dont forget to add a lot of candles, red, velvety table-cloth and bright red or white flowers.

Click here for this months menu: Valentine menu

Enjoy a love filled day, Adri

A Warm Welcome fresh from the oven to all you Eager foods

Wow, what an exciting moment, my first entry on my own blog!  

2011 is going to be a wonderful and blessed year, and we can make it happen.

With this blog I want to treat you to regular updates on my own recipes, tried and tested in the test kitchen of the COUNTRY CULINARY STUDIO. The studio is offering a variety of exciting cooking classes for the beginner to the more advance Foodie.

So please, join me on this new and exciting journey as I create, test and share anything new from the studio.

Have-a-cooking-great-day, Adri