Food

Cupcake Time

cupcakes

Saturday afternoon seems like a good time for a batch of Double Chocolate Cupcakes, especially when they are presented on our Dino plate. Love the way the dino is protecting the cupcakes, as well she should with Chairman Mao in the background! Here is a simple recipe, with guaranteed success. 300g dark chocolate, broken into chunks - It's not crucial to use one with an impressively high cocoa content. 200g self-raising flour 200g light muscovado sugar, plus 3 tbsp extra 6 tbsp cocoa 150ml sunflower oil, plus a little extra for greasing 250ml tub thick cream 2 eggs 1 tsp vanilla...

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Cronut Time!

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It's official. The name is Cronut -- with a capital "C." United States Patent and Trademark Office records reveal that "Cronut" is now a registered trademark. Dominique Ansel filed the paperwork for the croissant-doughnut hybrid shortly after its public debut in May 2013, and the trademark was  registered  last month. "We're so grateful for everyone's support over our little pastry," a representative for New York City's Dominique Ansel Bakery reported to The Huffington Post via email. "Hopefully we can do something fun to thank our fans soon!" After Ansel announced his trademark...

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Crottin de Swellendam

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Crottin is a goat's milk cheese normally made in the heart of France in the verdant Loire Valley. When the Crottin is young, it is moist and it has a light tangy goat's milk flavor. As it ages, this pretty little cheese takes on a firmer texture and a fuller flavor. This is a lovely cheese that is excellent served warm with mesclun greens and it pairs especially well with Sancerre and Sauvignon Blanc. One piece weighs approximately 2 ounces. Now we are lucky enough to have a local Crottin producer from organic whole goats milk and we are very happy to serve it at our Swellendam restaurant on dinner...

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Choc Chip Heaven

We take our cookies seriously at Augusta de Mist and this is the perfect chocolate chip cookie!! Crispy on the outside and chewy on the inside!! For added flavor we also add a cup of white chocolate chips. Also add some almonds if you prefer a bit more texture!   1 cup chopped walnuts 1 cup butter, softened 1 cup white sugar 1 cup packed brown sugar 2 eggs 2 teaspoons vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons hot water 1/2 teaspoon salt 2 cups semisweet chocolate chips Preheat oven to 175 degrees C. Cream together the butter, white...

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Bravo Tredici

It's not every day that you walk into a totally new build of this scale and purpose, in a small South African town and just marvel at the high level of craftmanship, decor, and quality. This place would be unique and special anywhere in the world, and we are so lucky to have it in Swellendam. Over the last two years, several places have opened and relaunched, each with the hint of what Swellendam is going to be when its all grown up. Tredici is a game-changer. Now, when you arrive at the town on the N2 you are greeted by this very stylish sight. And you naturally feel like the town is ripe for exploring. You...

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Spice up your life

In our vocabulary fine dining is just that. Fine food, well prepared, great ingredients, confident combinations, and lots of love. Off all the things I learnt in the Hare Krishna temple, it was that love was the true secret to fine food. The other thing I learnt was that asafoetida is also a horse laxative and too heavy a hand of it in the pot is not a good thing. This simple spice cake is the thing we like serving for late afternoon tea. It is comforting and actually a little reminiscent of Lebkuchen, which is nice touch this time of the year! EASY SPICE CAKE 2 cups flour 1 1/3 cups...

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Gluten-free Sablé – Yay!

Here is the gluten free sablé pastry that I created for a recent guest. This is a simple sweet pastry which is great for making sweet tart cases or even simple biscuits to serve with rich desserts. It is based on a combination of recipes - a gluten free sable recipe that I found here along with my shortcrust pastry recipe here. This volume of pastry made 8 x 10cm tart cases. Don't skip the chilling step, it really helps to firm up the dough and makes it much easier to handle. You can freeze the dough either unbaked, at the chilling stage or once the tart case(s) have been baked blind. Gluten-free...

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A Passionate Update

Some very lovely images from the Passionate Pomegranate launch captured by the guys from Food with a Story.

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PomTastic

Small bottles of Passionate Pomegranate Product

With a successful Passionate Pomegranate Co launch behind us and the enthusiastic attendance by journalists and editors from among others, House and Leisure, Conde Nast House and Garden, Cape Times, Bunte, Women's Health and Food With a Story; we are very grateful for the support, kind words and commitment from the various writers and bloggers. It was such a great experience to cook for and host all these people here in Swellendam. Even better news is that the shelves are stocked with some of the Passionate Pomegranate Co products for guests to sample and purchase.

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Eco Retail in Swellendam

Fresh Swellendam produce

Seon Eco Village is a familiar participant in most markets around Swellendam, regularly appearing at the Farmers market on the R60 as well as the Under the Oaks market on Church Square next to Old Gaol. It was with much joy that we learned of the opening of the Seonae Eco Centre opening this week right here in Swellendam. The team from Seonae provide the freshest produce, grown locally (often organically) and where conventionally produced, the eco benefit is the fact that the produce did not travel for hundreds of kilometers subject to refrigeration. They will also retail the most unusual...

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