Dye your hard boiled eggs.

Any food that will stain your clothes will probably make a good dye for eggs. 
With that in mind, we ransacked our cupboard, spice cabinet and 
fridge for stain-worthy dyes. 
Here's what we pulled out:
  • turmeric (also used in the Food Network Magazine feature)
  • blueberries (ditto)
  • pomegranate juice
  • instant espresso powder
  • Sriracha
  • canned beets
  • sherry vinegar
  • cherry and sour-apple Dum-Dum lollipops. (Full disclosure and to clear our names: We grabbed these at the grocery store expressly for this experiment. Dum-Dums are not a pantry staple at our house.)
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Mandarin Chicken Salad with a Sweet and Sour Vinaigrette

1 Tbsp. Rice vinegar
Juice from 1 lime
½ Tsp. Tamarind pulp
¼ Tsp. Sriracha sauce
1 Tsp. Sesame oil
1 Tbsp. Soy sauce
½ Tsp. Dark brown sugar
1 garlic clove, minced
¼ Tsp. red pepper flakes
1 Tsp. Freshly grated ginger

1 Boneless, skinless chicken breast, cut into bite size pieces
1 Tbsp. Sweet Chilli Thai Sauce
1 Tsp. sesame oil
1 cup lettuce
¼ cup edamame beans, cooked and shelled
½ Red bell pepper, cut into thin strips
1 Medium carrot, cut into matchsticks
¼ cup snow peas
2 mandarins
1 Tsp. Cilantro
1 green onion, diced
1 Tbsp. ground peanuts
1 Tsp. sesame seeds

In a small bowl whisk together all ingredients for the dressing. Set aside.
In a small bowl combine diced chicken with sweet chilli Thai sauce. 
Over medium high heat pour sesame oil into a medium frying pan and 
sauté chicken until tender; about 5 minutes. Set aside.
In a large salad bowl combine lettuce, edamame, bell peppers, 
carrots, snow peas, and mandarins with reserved salad dressing.
Divide salad between two bowls and top with cilantro, green onions,
reserved chicken, ground peanuts and sesame seeds. 

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Peanut Butter with melted dark chocolate !

6 ounces lightly salted peanuts
2 tablespoons oil (peanut, canola, vegetable)
4 ounces dark chocolate chips, melted

Pour peanuts into a food processor. Process nuts 5-7 minutes, adding oil 1/2 tablespoon at a time until smooth (more or less oil may be needed). Add melted chocolate and process until fully incorporated.
Yields: 1 pint (serving size: 2 tablespoons)

Nutrition Facts
Amount per serving
Calories 210Calories from fat 160
% Daily Value
Total Fat 17.8g27%
Saturated Fat 3.4g17%
Cholesterol 0mg0%
Sodium 96mg4%
Total Carbs 9.8g3%
Dietary Fiber 2.0g8%
Sugars 4.8g
Protein 7.6g
Vitamin A 0%Vitamin C 6%
Calcium 4%Iron 19%   
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How to chop an onion.

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Aubergine & Feta Bruschetta drizzled with Balsamic Vinegar...

                                 Aubergine & Feta Bruschetta drizzled with Balsamic Vinegar

This recipe was my own take on
the good old Bruschetta and to
be honest, it came out pretty good !!

What you will need:

- 1 loaf of Muesli Bread
- 1 Large Aubergine, Brinjal or eggplant
(whatever you may call it)
- Feta (your choice, I chose the black pepper feta)
- Fresh wild rocket
- 1 garlic clove
- Olive Oil to drizzle
- Balsamic Vinegar to drizzle
Step 1:

- Cut the loaf of bread at an angle, to achieve
slices tah are approx. 2-3 cm thick

- Toast the bread (the muesli bread
I used toasted really quickly-so I ended
up throwing away half the loaf because it was burnt)

Step 2:

- Cut the aubergine into cubes
and fry them up, in a hot pan
with a smiggen of olive oil.

Step 3:

- When the bread is toasted, take your garlic
clove and brush over the bread as though
you were spreading butter.

- Place your rocket leaves on top of the bread.

- Stack you cooked and softened aubergines on the bed
of rocket, top with crumbed feta.

- Drizzle a tiny amount of olive oil over the Bruschettas
and finish with a splash of balsamic vinegar...

en voile....

can be served as a snack, starter or canape at a dinner party

...x x x...
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Sorbet of Basil and sweet mango...so easy and so divine !

What You will need:

- 4 Big, ripe mangoes
-  Half a cup of basil syprup (method shown below)
- 4 tbsp lemon zest
- Pinch of salt

To make 1 cup or 250ml of BASIL SYRUP:
- 1 cup of white sugar
- 1 cup of water
- 1/4 packed basil leaves, finely chopped

Bring sugar and water to a boil in a saucepan, then add
the chopped basil leaves and let it simmer for 5 minutes.

Then pour this mixture into acup and place in the fridge
until it is cool.
Dont worry about the floating
basil leaves, do not drain these !

For the SORBET:

Step 1:

- Chill your sorbet container in the freezer before use.
- Dice up the ripe mango into small squares

Step 2:

- Make the basil syrup.
You will only need half of the
basil syrup you made.

Step 3:

- Combine all your ingredients except the zest and
blend until smooth. If you
want the sorbet to be sweeter-add more basil syrup !

Step 4:

- Stir the lemon zest into the blended mixture.

Step 5:

- Pour mixture into your chilled container and
pop in the freezer.

- Stir 5-6 times every hour. **NB

- Allow to freeze overnight or minimum 6 hours
until the sorbet is firm- although the sorbet will be soft.

... x x x ...
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Condensed milk/ caramel ICE CREAM.........................YUM ! !

Condensed milk/ caramel ICE CREAM.........................YUM ! !

380 ml Condensed Milk (boil for 1-2 hrs)
2 cups full cream milk
1 cup cream
1/8 vanilla extract
1/2 bar dark chocolate

Step 1:

- Boil the condensed milk for one or two hours
This will allow the condensed milk
to lose water and start
to turn to caramel.

Step 2:

- Bring the milk and cream to
a boil over medium heat. As it starts to boil
remove from heat and
whisk in the vanilla
and the condensed milk.

Step 3:

- Place a metal bowl over
ice to quick chill.

- Stir continuously

Step 4:

- Put in the freezer
and stir as often as possible.
(This is of course, if you dont have a ice cream maker)

Your delicious ice cream should be ready in a
couple hours- it just needs to freeze now....

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Myths about domestic appliances...

all come across a myth or urban legend.
Fortunately, most of us know how tospot a tall tale when it crosses our path,
usually because it just sounds down
right crazy. But what do you do when the myth actually sounds plausible?

Microwaves emit radiation that can harm you: FALSE

This is easily the most popular of all the
appliance myths. Most of us can probably remember being scolded by our mothers
for standing too close to the microwave while it is running. Reason being if
you stood too close, the radiation from the microwave would get you too!

Microwaves do use radiation to cook. But here's the
good news - it's only harmful if you experience direct contact, meaning you'd
actually have to get inside the microwave, close the door and set yourself to

Since most of us have enough sense not climb inside
the microwave, there's no need to fear the mighty microwave. The only way
microwave radiation can escape is if there is a leak in the door seal. Knowing
this, you need to keep your microwave properly maintained and never try to repair
it yourself.


Dishwashers completely fill with water when operating: FALSE

Repair technicians should be familiar with this
myth as many homeowners express concern about opening their dishwasher during
the wash cycle for fear that gallons of water will pour out like a waterfall
onto their kitchen floor.

While this myth does actually sound quite
plausible, again, it's totally false. Only the bottom of the dishwasher tub
(below the level of the door) fills with water. A pump-driven impeller, located
in the bottom of the dishwasher tub, pushes water through tiny jet-holes
located in spray arms that rotate during the wash and rinse cycles, spraying
water on everything inside the dishwasher.

So, the next time you need to open your dishwasher
mid-cycle, don't hesitate! The most you'll get is a bit of steam in your face.


Dishes need to be "pre-rinsed" before being washed in a
dishwasher: FALSE

Debunking this myth should make household
chore-doers very happy. As ridiculous as it sounds to rinse a dish before
putting it in the dishwasher, just to be rinsed again, there are thousands of
kitchen dwellers devoted to removing every trace of food from their dinnerware
before placing it in the dishwasher.

News flash… you can eliminate the dreaded "pre-rinse"
because it does not help your dishwasher get your dishes and cutlery any
cleaner. Pre-rinsing can actually harm your dishes because the concentration of
alkaline in the dishwasher detergent becomes way higher than normal. After all,
detergent is made to clean stuck-on grease and grime, so without bits of food
to attack, the alkaline level, now higher than normal, attacks your dishes,
making them appear cloudy, scratched and in some cases, etched. Let's be
realistic though, don't leave a half-eaten sandwich on your plate and put in
the dishwasher.


Appliances don't use power while in stand-by mode: FALSE

You're not alone if you think that appliances in
"stand-by" mode don't use power. You'd be surprised how much energy a
"sleeping" appliance can consume. Almost all home appliances and
electronics continue to consume power when in "stand-by".

Check out these stand-by power consumption rates:

  • Microwave oven: up to 6
         watts per hour
  • Ranges: up to 4.1 watts
         per hour
  • Telephone: up to 5 watts
         per hour
In some cases, appliances in stand-by mode can
consume as much as 15-30 watts per hour - that's a lot of power usage day after
day, week after week.

You can reduce or eliminate excess power
consumption, do your part to save the environment, and save yourself some money
by simply powering down your appliances completely or unplugging them when
they're not in use.


Washing dishes by hand uses less water than a dishwasher: FALSE

Here's a real classic to close off our top five
myths list. Many homeowners believe they're helping the environment and
reducing their water bill by washing dishes the old-fashioned way rather than
using a dishwasher. Nothing could be further from the truth.

Modern dishwashers use, on average, 1-1.5 kilowatt
hours of energy and 3.7 gallons of water (an amount equal to one full kitchen
sink). Take into consideration how many full sinks you use to wash a pile of
dishes and the amount of water you use for rinsing the dishes and it's easy to
see how wrong this myth is. Washing by hand consumes much more water than using
your dishwasher, especially when you consider that washing dishes by hand is a
daily affair whereas you may only run your dishwasher every 2 or 3 days.
... x x x ...
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Bamix Hand held blender.

Yesterday saw Durbans
annual decor show
reopen for yet another year,
but this time they added a food component.
Trends and tastes was a good combo
between decor, design and of course food.

During the expo, you are bombarded
with salesmen demonstrating their
'amazing and one-of-a kind' 
kitchen accesories- most
of them claiming to achieve things
that most other machines can accomplish.

But BAMIX on the other
hand, achieves just what it claims to.
And I am now the proud owner
of a sleek looking
all black bamix.
Once bought and paid for,
we were like kids on christmas day..
we couldnt wait to get home,
but a quick stop at the local 
supermarket was a must-
to buy goodies that we could
blend ! !

This machine is not cheap but well
worth its money ! !
We made thick, creamy
smoothies with skimmed milk (can you believe it)

in short- I LOVE IT !
and I think its the
kitchen gadget !!!

... x x x ...

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Dishwasher Cooking....

Now this is what you call multi tasking- do the dishes whilst cooking a meal, without
using another appliance...

We've examined using the dishwasher to poach salmon and clean potatoes in the past;
 here's another take on the unusual oven.
An oven is an insulated box with a heating element inside.
Looked at that way, is the dishwasher that much different?
Sure it has spray arms for water and uses soap, but it is also insulated and has a heating element. That makes it an oven—with a few extra features thrown in.
Cooking in the dishwasher is not much different than baking;
 you just need to keep the food from getting soapy. Here's how to make dishwasher chicken, hot dogs, or vegetables:

What you need:…

  • Aluminum Foil
  • Raw Chicken, Hot Dogs, or Vegetables
  • Butter
  • Salt or Spices (optional)
  • Meat Thermometer (or Adult)


  1. Prepare food. Cut chicken into strips about 1⁄2 inch wide. If you don't like chicken, hot dogs, vegetables, or apples work just as well. Place food in center of a sheet of foil. Dab with butter and add salt or spices if you like.
  2. Seal it up. Fold up, then carefully roll the edges of the foil to create a watertight packet. You can add another layer of foil if your foil is thin. Place packet in top rack of dishwasher (middle if you have three racks) and finish loading the dish- washer with dirty dishes. Do not let packet get punctured by the rack or any dishes.
  3. Cook it. Run the dishwasher on the hottest setting (at or above 160 degrees F). After the wash cycle finishes, make sure the dry cycle completes before opening.
  4. Check it. Carefully remove the foil packet from the dishwasher and examine for punctures. Discard and try again with the next load of dishes if any holes are found. Open the packet and check to make sure your chicken is thoroughly cooked.
  5. Enjoy.
... x x x ...
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Delicious Irish cream truffles.

Suprisingly, Truffles really arnt that difficult or complex to make,
and they are the perfect delicasie for tea times and also
make a really good personalised pressy if packaged well.

Just learn from my mistake, and dont take them on the plane- they melt and
dont look half as good as when they were first put in the jar !

12 ounces semisweet chocolate, chopped
3 tablespoons heavy cream
1 tablespoon unsalted butter
2 egg yolks
1/4 cup Baileys Irish Cream

Melt chocolate, Baileys and heavy cream together over very low heat. Whisk in yolks, one at a time; mixture will thicken. Whisk in butter.

Refrigerate overnight, or until firm. With spoon make small balls. Roll in powdered sugar, cocoa, chopped nuts, sprinkles, etc
Truffles I made for a special friend !

Melt chocolate, Baileys and heavy cream together over very low heat.

Whisk in yolks, one at a time; mixture will thicken. Whisk in butter.

Refrigerate overnight, or until firm.
 With spoon make small balls. Roll in powdered sugar, cocoa, chopped nuts, sprinkles, etc
This is candy making, truffles have that smooth creamy chocolate center.
 Once the chocolate is melted and incorporated with the
heavy cream and Baileys, whisk in the yolks,
so basically whisk in one yolk until it is incorporated,
then whisk in the other until it is incorporated.
You see it is getting thicker as you go this after the second yolk is in,
just let it sit for 1-2 minutes and then add the butter.

Let the center firm up, so overnight is the best.

... x x x ...
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Easy peasy lemon Ice cream

Lemon Ice Cream
recipe from joelens.blogspot.com

1 cup milk
1/2 cup sugar
2 cups heavy whipping
1/2 cup lemon juice
2 tablespoons freshly grated lemon peel
Whisk milk and sugar together (about 1-2 minutes) until sugar
completely dissolves.

Stir in whipping cream, lemon juice, and grated
lemon peel until well-blended. Pour immediately into ice cream maker (do not
chill in fridge or lemon juice may curdle the milk).

Mix about 25-30
minutes or according to manufacturer's instructions. Transfer mixture into a
freezer safe container and freeze for at least 3 hours to allow the flavors to
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