Day 14 My New Kitchen Reveal
Late last year we remodelled the old kitchen in the house we bought and after many weeks of removing walls and windows, noise, dust and take-away food, we finally have the kitchen of our dreams.
Day 4 And A Remedy To Get Rid Of Flies.
Do you have loads of flies flitting around your kitchen? I do especially when preparing meat for cooking, so the other day I saw this tip and thought OK why not try it, it seems simple enough and won't cost a fortune if it doesn't work.
You need one fresh lemon and quite a few cloves, prick holes in the lemon (as many as you like) and insert the cloves into the holes.
I decided to stand mine in a little jar on my kitchen counter, it looks quite nice there anyway. The first day it didn't seem to make much difference, second day one fly flew in circled and flew straight out again and since then not one fly in my kitchen. It has lasted just more than a week before the lemon went off and I just threw it away and made a new one. Still no flies.
Some folk say it works and others swear it does nothing at all. Try it and see for yourself. Urban legend or not?
Day 2, This Restaurant Has The Best View In The World.
This is the approach to the restaurant with the best view ever. Their menu is varied and Oh! so delicious, well with a visit.
Waterblommetjie
The Waterblommetjie, also known as cape pondweed, grows in the Western Cape, normally flowering during winter and spring. The Waterblommetjie is used in a local, delicious lamb stew called Waterblommetjie Bredie (small water flower stew).
Here is the recipe for anyone that would like to try it out, serves 4-6 people:
1.2kg Lamb or mutton cut into pieces
salt and black pepper to taste
flour for dusting the meat
vegetable oil
2 onions, sliced
3 cloves garlic, crushed
thumb size piece of green ginger, crushed
4 cardomom pods, crushed
2ml coriander seeds
2ml fennel seeds
15ml fresh thyme, chopped
15ml fresh marjoram, chopped
1ml grated nutmeg
1-2 small green chillies, seeded and sliced
5ml brown sugar
800ml waterblommetjies, trimmed and soaked in salt water
1 green apple, peeled and grated
Season the meat with pepper and dust with flour.
Heat a little vegetable oil in a large pot and brown the meat a few pieces at a time. Return the meat to the pot add the onion, ginger and garlic and braise over a high heat until the onion turns a nice golden brown.
Crush the cardamom, coriander and fennel seeds in a pestle and mortar and add to the pot with the thyme, marjoram, chilli, waterblommetjies and brown sugar. Season with salt. Cover the pot and turn stove down to a simmer. Simmer gently until the meat is very tender, stirring occasionally. If the bredie becomes too dry, add a little stock or water. If it is too moist then remove the lid toward the end of the cooking time. This should be between 1 - 2 hours depending on the cut of the meat.
Serve with plain rice and boiled potatoes, or add the potatoes to the bredie in the last 30 minutes.
Deliciousness!
Strawberry and rose-water cake. What can one say? Just dig in and eat.
A Great Weekend Breakfast
An egg, gruyere (or cheese of your choice)and Pancetta breakfast bread. Enough to get you running to the kitchen to make this tasty treat, in fact, why only for breakfast, anytime will do. Oh Yum!
Go here for the recipe: http://bit.ly/10WsuM8
