Cooking fresh food and drinking divine Cape wines in Melkbosstrand Cape Town
I recently came back from an over landing trip in Africa that took me a month. This had an impact on my cooking time and I decided to make up for it by creating a couple of dishes. Seeing that it is winter time and very cold in Cape Town currently, I decided to make 5 different soups.
The girls have hinted for a while that they want to taste my molecular gastronomy experiments so on Saturday I prepared a four course lunch for them taking inspiration from the Test Kitchen menu.
Tired of cauliflower pizza bases I’ve been experimenting with seed flour bases and have come up with this recipe for a low carb pizza. It’s actually more of a pancake / flat bread than a pizza base but worked very well in our pizza oven.
Last night’s French menu for date night was filled with culinary mishaps but we still ended up eating lots of good food.
A friend of mine recently gave me a nice cut of bacon. Upon first seeing the piece of meat I thought it was a duck breast. The idea of duck got stuck in my mind and I decided to convert an Angry Duck recipe into “Angry Pork”. This will then be a starter for date night where the two other dishes are Mexican Soup and Lamb Shank with oven roasted veg.
OK, so winter is upon us, so we have to take the soup pot out! Normally I start the first soup of the winter with a chicken based soup. This winter is no different.
Bread is probably one of the foods that banters miss most about their new lifestyle. There are loads of recipes for low carb bread, but most have almond flour as an ingredient which is just so expensive. This recipe replaces the almond flour with a flour made by grinding sunflower seeds and linseeds – great taste at a fraction of the cost. An additional benefit is that these seeds are super healthy, You can also add ground pumpkin or sesame seeds to the mix.
Feeling like Italian food and experimenting with my molecular
gastronomy kit on date night I decided to make a very simple Italian menu with some Heston Blumenthal wonders thrown in for the wow factor.
I got a blue wildebeest fillet from a friend and decided to make carpaccio as a starter and a main course prepared 3 different ways.
Got some kudu neck from a friend of mine and decided to make a potjie with a bit of a Moroccan slant to it.