Just wanted to share some fun things today.
First of all a few weeks ago I went to my favorite little town , Stellenbosch. And I took these photos. Stellenbosch is one of South Africa's oldest town's. The French hugenots or settlers came and so Stellenbosch has a lot of french influence-to the street names, decor and even the feel of the town. You will find little bistro's with table and chairs on the sidewalks. Walking along the cobbled streets, you will find many beautiful decor, art and gift shops. Having been in Paris, I can definately feel the similarities! I love the quote on this sign board, it says " Your future is created by what you do today, not tomorrow."
A view from a little cafe we sat in and drank coffee.
Over the weekend I bought this gorgeous Welsh dresser from one of my favorite shops-Tutta Bella. I don't think they have a website, but you can see them on flickr here. They are a gift and decor store but specialize in cupcakes for all kinds of events and functions. Gorgeous cup cakes and they taste delicious too! The other day I had a triple chocolate cupcake and I am sure it had a spot of liquer in the icing sugar-was too delicious!
So this is the dresser I bought. I am in love with it.
Taken at night with a candle lit.
Now the recipe...
This is an origial South African recipe called Bobotie. It is really easy to make and totally delicious. You serve it with rice.
2 onions, finely chopped
2 tablespoons oil
half tablespoon butter
2 cloves garlic, crushed
1 cup grated carrots or apple (optional)
1 cup raisins (optional -I alwasy add this as it makes it extra yummy)
half a cup of chicken stock
1 teaspoon of EACH of the following:
half a teaspoon of ginger
half a teaspoon of cinnamon
pinch of cayenne pepper
2 teaspoons garlic and herb seasoning
1 tablespoon lemon juice,
2 slices white bread soaked in chicken stock, lightly squeezed and mashed with a fork.
(I personally leave the bread part out as I cannot eat bread)
3 eggs beated with half a cup of milk
bayleaves to decorate
Preheat oven to 180 degrees c.
stir-fry the onion in the oil and butter
Add the mince and stir fry until crumbly and browned.
Add the garlic, carrot/apple or raisins, spices and sugar.
optional: add the bread and lemon juice
simmer on low heat for a few minutes after adding the stock. Don't
make it too runny. If it appears to be runny and not "saucy" add a tablespoon
of flour you have premixed in a little water to the mixture to thicken it up.
pour the mixture into a oven proof dish and then pour over the eggand milk mixture
and decorate with the floating bay leaves.
cook in the oven at 180c for 35 minutes.
Serve with rice.
Would love to know if you try this and what you think!
It's always fun to try other cultures food! This is what it looks like, I made it last night!