tag:blogger.com,1999:blog-49111487268306011492024-03-13T20:35:18.003+02:00Isa's Food AddictionI love food and I my aim is to share that love here!
I will visit RESTAURANTS and tell you all about it, will cook with my heart and give you the RECIPE and encourage YOU to send in your Recipes, Comments and Suggestions. Enjoy your food!Isafoodaddicthttp://www.blogger.com/profile/02541564431505787331noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-4911148726830601149.post-59835305580667598012015-07-30T23:01:00.000+02:002015-07-30T23:03:01.888+02:00RESTAURANT REVIEW: Che Argentine Grill<div dir="ltr">
<a href="https://lh3.googleusercontent.com/-73Bo9NTkEDY/VbqNkllNDnI/AAAAAAAAFM0/HtWaVDshUc0/s1600/20150711_130956%25257E2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://lh3.googleusercontent.com/-73Bo9NTkEDY/VbqNkllNDnI/AAAAAAAAFM0/HtWaVDshUc0/s400/20150711_130956%25257E2.jpg" width="283" /></a>WHERE: 303 fox street, maboneng precinct. Johannesburg.<br />
TEL: 011 614 0264<br />
TYPE: Argentinian fare</div>
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A beautiful saturday afternoon spent in Maboneng in the company of great friends whilst eating great food!</div>
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I have to say that they had me since the market with the stunning Chimichurri, that's where you can taste the authenticity of their flavour. But then, the restaurant came and I tried their chorizo, served with a parsley sauce, chimichurri and a tomato salsa for a perfect balance.</div>
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<a href="https://lh3.googleusercontent.com/-ydJNmzzPre4/VbqNlw4BxkI/AAAAAAAAFM8/EDSc21WKIHg/s1600/20150711_131014%25257E2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://lh3.googleusercontent.com/-ydJNmzzPre4/VbqNlw4BxkI/AAAAAAAAFM8/EDSc21WKIHg/s400/20150711_131014%25257E2.jpg" width="232" /></a><br />
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I had been looking forward to the opening of their restaurant and to my great pleasure I was not disappointed. Both times I have been there, I've seen the hands-on owners around and about, ensuring things are going smoothly and people are happy with their food. </div>
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The first time, we went for a friend's birthday dinner where the food was served in wooden chopping boards and shared by all, and while I love the idea of sharing... I did want to have a whole plate of Bife (Rib Eye) just to myself! So we decided to come back and have our own plate each, and this was our experience.</div>
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We came in for lunch early, so we got the first order in. With the sun shining through the windows into this farm-stall-like space, that's made to feel cozy, especially when the chimichurri first made its appearance next to a little basket of bread, to get us started. The empanadas soon followed, with the chicken and beef variants quickly making it to the favourites list... and of course the Chorizo...! Too small a plate in my opinion, because it's just THAT good. The only thing missing for us at this stage was some good chili sauce, because even though we don't eat a lot of chili in most places in South America, my hubby and I have certainly gotten used to a nice 'bite' whilst in South Africa. </div>
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<a href="https://lh3.googleusercontent.com/-02tSh6W48Ls/VbqNnFkTexI/AAAAAAAAFNE/eNGpbuJswyA/s1600/20150711_133558%25257E2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://lh3.googleusercontent.com/-02tSh6W48Ls/VbqNnFkTexI/AAAAAAAAFNE/eNGpbuJswyA/s640/20150711_133558%25257E2.jpg" /></a>When we ordered the mains, the pork belly came with a warning: "watch out, it is a fatty pork cut"... and our response: "...and that's why we love it!". Apparently someone did not take well to the concept of a fatty cut previously, but that's why you have to know what you're getting into, right?</div>
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I had a lovely rib eye steak served with the same sides as the chorizo, even though the menu didn't let on that it came with anything, which is why I also ordered a side salad, something I don't regret as it was divine: rocket, sundried tomatoes, goats cheese and balsamic vinegar. My friend ordered a side caesar salad, which I wouldn't recommend until they improve the dressing to carry more anchovies and less mustard.</div>
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We all liked our meals and I loved the place, our waitress and the ambiance, it was just something else. </div>
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On our previous visit I had been enticed to try the Alfajor ice cream, which I had been looking forward to since, but didn't get to try as the owner took someone's unfeathered criticism perhaps too harshly and it came off the menu! Either way, my petition for its return is in and I hope they will reconsider...</div>
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Go for curiosity or whatever the case, open up your tastebuds and enjoy!</div>
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Love,</div>
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iSabel</div>
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Isafoodaddicthttp://www.blogger.com/profile/02541564431505787331noreply@blogger.com0tag:blogger.com,1999:blog-4911148726830601149.post-35831700606296209072015-07-26T13:25:00.005+02:002015-07-26T13:28:06.054+02:00Envueltos colombianos de mazorca (Steamed corn parcels)<div dir="ltr">
<strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">INGREDIENTS</span></strong></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">500gr Fresh corn dough </span><a href="http://azteca.co.za/" target="_blank"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">(Azteca products Midrand)</span></a><br />
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4 sweetcorns (with their wrapping leaves)<br />
3 tbps butter<br />
250gr mozarella cheese grated <br />
3 tbps sugar or fructose<br />
1 cup milk<br />
1 tsp salt or to taste<br />
</span><a href="http://isafoodaddict.blogspot.com/2015/04/bocadillo-de-guayaba-guava-sweet-treat.html"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">100gr bocadillo (see recipe here)</span></a></div>
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<strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">HOW TO MAKE ENVUELTOS DE MAZORCA:</span></strong></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Cut corn kernels from the cob and place in food processor, let the blade run until the kernels have blended in well, you can use some of the milk to aid this process. Do not dispose of corn cobs, you will also use these!</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Melt the butter in a small container in the microwave, melts in about 15 seconds and let it cool.</span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Beat two eggs, add the corn mix, cheese, salt, sugar, precooked corn dough, butter and the rest of the milk. Now, wash your hands properly and then stick them into the mix to incorporate, mix well to get a mixture as homogeneous as possible. It needs to be quite a wet, runny dough, so if you need more milk, add a little at a time until you're happy with the texture.</span></div>
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<span style="font-family: Arial;"></span> <a href="http://4.bp.blogspot.com/-UGtVSWgtQFA/VbS_4wrUgGI/AAAAAAAAFMQ/IvLIlCqmyAo/s1600/20150419_092236.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="270" src="http://4.bp.blogspot.com/-UGtVSWgtQFA/VbS_4wrUgGI/AAAAAAAAFMQ/IvLIlCqmyAo/s400/20150419_092236.jpg" width="400" /></a><span style="font-family: Arial;"></span> </div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Take the corn wrappers and place about two teaspoons of mix in the broader end of it (the amount depends on the size of the wrapper, but smaller parcels will cook quicker). Then cut off some bocadillo and place into the parcel, close by bringing the filled wrapper end into the other, the shape you should get ressembles a triangle.</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Place the corn cobs at the bottom of the pot, choose a medium sized pot which bottom will be completely covered by the cobs. Add enough water to almost cover the cobs and bring to a simmmer, then place all the parcels on top of the cobs, tightly packed standing against each other. Cover with a lid and let them steam for 20-30 mins, depending on how big the parcels are. Check on the water every 5 mins or so, as the cobs will burn if the water dries out and ruin the flavour of the corn parcels.</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>Corn wrapper alternative:</strong> if you can't find corns with the green wrappers still on, you can use heavy duty plastic wrap paper. Just place about 2 tbps of dough in the middle and wrap both ends by twisting and making a knot (like a candy wrapper). The taste or shape won't be exactly the same, but it should do the trick. </span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>Cobs steamer alternative:</strong> if you opted or had no choice but using the corn kernels prepacked in the frozen section, you will not have the cobs for the steaming. In this case you can always use a steaming basket (like the one used for dumplings), a steaming tray (like the one used for veggies) or a simple strainer held over steaming water.</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Serve with a nice cup of coffee or hot chocolate while they're still steaming hot! You can have them for breakfast or as a snack.</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Love,</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">iSa</span></div>
Isafoodaddicthttp://www.blogger.com/profile/02541564431505787331noreply@blogger.com0tag:blogger.com,1999:blog-4911148726830601149.post-29688749327909362362015-06-16T09:50:00.001+02:002015-06-27T19:15:02.738+02:00RESTAURANT REVIEW: That's Amore... indeed<div dir="ltr">
<span style="font-family: Verdana, sans-serif;">Where:</span> <span style="font-family: sans-serif;">4th Avenue, Parktown North, Johannesburg</span></div>
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<span style="font-family: sans-serif;">Tel: 011 880 1870</span></div>
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Our friends met us at this small, warm and cozy italian ristorante in parktown north last friday night and we were in for a very pleasant surprise! A very pleasant ambiance, despite our loud table ;)</div>
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We were greated with an appetizer of fried dough, that we all liked so much, we asked for more. Then we ordered three starters for the table: Melanzane parmagiana, Garlic Prawns and Antipasto. They were all amazing.</div>
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The Melanzane had a hearty napolitana and so much mozarella di bufala it just melted in your mouth (we were literally fighting for the last bit). The prawns were perfectly cooked in a garlic, chili and olive oil infusion, which some of us wished we had ordered as a main. The Antipasto was rather small (in its regular size) but high quality, including about 50g of parma ham and half a mozarella di bufala ball (the pic below is of a double portion we had after the meal, that's how much we loved it).</div>
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For mains there were several choices on the table that looked great, I tried all of them, but may struggle to order anything other than the Frutti di mare going forward.. although I heard later on that the gnocchi is also amazing. The steak tagliata was nicely cooked and very tender, with lovely crisp potato wedges. The bolognese was very tasty and the pappardelle it was served with was delicious. The Osso Bucco was served with peas and polenta and my husband said he would come back for it as it was tender and had the taste he remembered from his days living in Italy. My frutti di mare though, was the winner. Served in a napolitana sauce with all the juices from the seafood (of which a good mix and sizable portion was provided), smothered over the most delicious pasta I've had in SA. They called it Scialatielli, sort of like a thicker tagliatelle. </div>
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And dessert... go for the napolitan sponge cake, drenched in a syrup that tastes like limoncello, nona's recipe indeed! Or a more edgy basil panacotta with a very creamy feel and the contrast of strawberry syrup. </div>
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In all honesty, we really liked the place and will totally be going back. Just perhaps don't order too much grappa, like we did, as it can add up quite a bit to your bill!</div>
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Love,</div>
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iSa</div>
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Isafoodaddicthttp://www.blogger.com/profile/02541564431505787331noreply@blogger.com0Parktown North, Johannesburg, South Africa-26.14526801412892 28.02462100982666-26.148831514128918 28.019578509826662 -26.141704514128921 28.029663509826658tag:blogger.com,1999:blog-4911148726830601149.post-65170489078478199142015-05-22T18:13:00.001+02:002015-05-24T11:17:19.988+02:00Salmon Pasta <div dir="ltr">
This easy pasta dish can be made with the best salmon you can find, off-cuts or even canned salmon too, which makes it very versatile and a meal you can cook during the week or to entertain guests for a more fancy dinner. It's amazing how little time it can take to put together a meal with the potential to impress!</div>
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<a href="https://lh3.googleusercontent.com/-PZd3A_0k8WI/VWF9STR4B8I/AAAAAAAAFCw/y5_r7KfwsGU/s1600/20150521_213914%25257E2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://lh3.googleusercontent.com/-PZd3A_0k8WI/VWF9STR4B8I/AAAAAAAAFCw/y5_r7KfwsGU/s640/20150521_213914%25257E2.jpg" /></a></div>
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<b>INGREDIENTS</b> - serves 4 to 6 depending on size</div>
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250 gr Spaghetti<br />
150 gr Salmon pieces<br />
3 spring onions finely sliced<br />
2 garlic cloves chopped finely <br />
12 cocktail, cherry or mini rosa tomatoes<br />
1 tsp dill tips <br />
1/2 tsp tumeric<br />
1/2 tsp cayenne pepper<br />
250 ml fresh cream<br />
1 egg yolk<br />
75ml white wine<br />
1 tbsp butter <br />
1 tbsp olive oil<br />
Salt and black pepper to taste<br />
Can be served with chili flakes</div>
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<b><br /></b>
<b>HOW TO MAKE SALMON PASTA</b><br />
Boil the pasta "al dente" in lightly salted water, rinse with cold water and set aside.</div>
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In a hot pot, place the olive oil and saute the onion and garlic.<br />
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Follow with the butter, salmon, spices, salt and cook until the salmon is half way done. At this point, pour the wine in and let the alcohol steam off for 2 or 3 minutes. </div>
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Then, pour the cream and the egg yolk, stirring immediately, two minutes later add the pasta and the tomatoes cut in halfs incorporate well and serve with some parmesan and chili to taste.</div>
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Ps. Dill goes off very quickly, so next time you buy one packet hang what you didn't use or place in a paper towel and let it dry, so you can store it for a bit longer. Otherwise, you can buy dried dill tips from Woolies to keep at hand.</div>
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Love,<br />
iSa</div>
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Isafoodaddicthttp://www.blogger.com/profile/02541564431505787331noreply@blogger.com1tag:blogger.com,1999:blog-4911148726830601149.post-37905634532365111992015-05-18T21:51:00.000+02:002015-05-18T21:58:27.504+02:00French toast au chocolate<div dir="ltr">
<b>Last Sunday morning was warm and sunny, with the tree leaves turning yellow and orange, so an indulgent breakfast that captured that autumn feeling was needed! Herewith, my little indulgence...</b></div>
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<b>INGREDIENTS:</b></div>
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6 slices of bread (I used woolies soy linseed low GI white bread but you can use any bread of your choice, actually brioche or fresh bakery white bread comes out much fluffier)<br />
2 large eggs<br />
1.5 tsp cinnamon powder<br />
2-3 tsp raw cocoa powder (I used three because the one I have is not very strong)<br />
4 tsp sugar<br />
1 cup milk<br />
3 tbsp Nutella<br />
2 bananas sliced<br />
1 tbsp butter<br />
1 tbsp vegetable oil or spray n cook<br />
A pinch of salt</div>
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<b>HOW TO MAKE THEM: </b><br />
Whisk the eggs with a pinch of salt and once beaten add the sugar, cinnamon, and cocoa. Whisk again until the ingredients have incorporated, then mix in the cup of milk. </div>
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Grease a pan over medium heat with 1/3 of the oil and 1/3 of the butter, and let it heat slightly while you soak your first slice of bread in the milk mixture. The denser the bread (like the soy linseed), the more time you need to let it soak, turn to soak on both sides. Place the soaky bread slices in the pan, fitting in as many as you can comfortably flip and allow to brown slightly (about 3 mins on each side), very importantly, don't let them dry up!</div>
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Once ready, serve topped with the sliced banana and Nutella (about 1 tbsp for every two toasts or 1 tsp per toast).</div>
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Enjoy!</div>
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Love,</div>
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iSa</div>
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Isafoodaddicthttp://www.blogger.com/profile/02541564431505787331noreply@blogger.com0tag:blogger.com,1999:blog-4911148726830601149.post-18843591015855067292015-05-03T19:40:00.001+02:002015-05-09T23:03:02.695+02:00SEAFOOD PAELLA - Paella de Mariscos<div dir="ltr">
<strong>We had the great fortune of spending some time chilling </strong><strong>in Cape Town</strong><strong> with our dear friends Yaz & Mark, and discovered, to our luck, a neat and well stocked fish shop only three blocks away. The result where three separate meals coming out of my seafood shopping spree. So here it is, the last meal.</strong><br />
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<b></b><br />
<b>INGREDIENTS (serves 6 people - including a little extra for each</b><b>)</b><br />
3-4 cups chicken stock <br />
1.5 onions (brown or red)<br />
3 bell peppers of medium size and mixed colours (for colour and flavour effect)<br />
50ml Olive oil<br />
6 garlic cloves<br />
2 kg of seafood (I used mussels on the shell, mussel meat, clams on the shell and prawn meat)<br />
300gr Spanish or argentinian chorizo <br />
2 tsp Spanish paprika<br />
2 cups Tastic Bonnet rice<br />
2 tbsp butter<br />
1 bunch parsley<br />
0.02g saffron threads (the pinch you can easily hold in your fingertips)<br />
100g pitted green or kalamata olives<br />
2 cups white wine<br />
1 can chopped tomatoes or tomato puree<br />
Lemon wedges<br />
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<b>HOW TO MAKE THE PAELLA:</b><br />
Begin by placing the saffron threads in a small cup with 50ml of hot water, allow it to soak.</div>
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Chop the onion, garlic, peppers and parsley finely and the olives in slices, set each aside to incorporate when needed.<br />
Place one flat big paella size frying pan (or two smaller ones) on medium heat and pour in 1tbsp of olive oil, folllowed by the onions and garlic, toss around until the onion is slightly soft. Add the peppers, paprika and half of the parsley. When it starts turning goldish in colour, ads the chorizo and fry slightly (add more olive oil if required). <br />
<a href="http://2.bp.blogspot.com/-rOJ1W89IwFo/VU50CFkXMgI/AAAAAAAAE-0/DbSsghYEmNE/s1600/PinotageRose_riebeek.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-rOJ1W89IwFo/VU50CFkXMgI/AAAAAAAAE-0/DbSsghYEmNE/s320/PinotageRose_riebeek.png" width="92" /></a>Add the tomato and integrate it with the rest of ingredients, followed by the rice. Once the rice has taken the colour of the veggies, add in the wine. Let the alcohol steam off and once the rice begins to dry add in two cups of chicken stock.</div>
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Meanwhile, sautee the shellfish with 1 tbsp butter, 1tbsp olive oil, parsley and a bit of salt, set aside slightly under cooked. Then, sautee the prawns and mussel meat with the same quantities of butter, olive oil, parsley and salt, also set aside slightly under cooked. </div>
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As the rice cooks, add in more stock gradually and once it's almost done, add in the saffron and the water in which you placed it, as well as the seafood and their juices, the olives, some freshly ground black pepper and mix well. Leave for 2 minutes while you stir to integrate everything, taste for salt. Sprinkle the last bit of parsley on top and serve the pan on the table with lemon wedges.</div>
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Best enjoyed with friends, a bottle of Riebeek Cellars Pinotage Rose and an awesome view!<br />
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Love, iSa</div>
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Isafoodaddicthttp://www.blogger.com/profile/02541564431505787331noreply@blogger.com0Sea Point High, Sea Point, Cape Town, 8005, South Africa-33.9107993 18.393986700000028-34.7541223 17.103093200000028 -33.0674763 19.684880200000027tag:blogger.com,1999:blog-4911148726830601149.post-7847407457412350832015-05-03T08:20:00.000+02:002015-05-03T08:25:04.209+02:00ADDIS IN CAPE - Ethiopian Restaurant<a href="http://2.bp.blogspot.com/-G2-XoZ3yyQY/VUW-8KFtP2I/AAAAAAAAEzw/rtjwkRm4ags/s1600/20150429_140432.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-G2-XoZ3yyQY/VUW-8KFtP2I/AAAAAAAAEzw/rtjwkRm4ags/s1600/20150429_140432.jpg" height="180" width="320" /></a><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><span style="font-weight: bold;">Address:</span> 41 Church St, Corner Long & Church Street,, Cape Town City Centre, Cape Town, 8000</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><span style="font-weight: bold; margin-right: 4px;">Phone:</span><span style="color: black;">021 424 5722</span></span></div>
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<em>www.<b>addisincape</b>.co.za</em></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong></strong></span> </div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>WHAT TO EXPECT:</strong> The colorful ambience full of meaningful details, transports you to a place you may not know but you're about to discover. I find people either love this restaurant or are not at all interested, but for me the experience is part of the meal and in its rustic feel lies its authenticity.</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">There are no forks and knifes, just your hands and a roll of what seems like a hand towel, but is indeed an ethiopian crepe you tear and use as needed to scoop your bite out of the big sharing dish in front of you. </span></div>
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<a href="http://1.bp.blogspot.com/-zyoJpmwgxxo/VUW-8Kqb9qI/AAAAAAAAEzw/Kc9KcKeX2K8/s1600/20150429_141918.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-zyoJpmwgxxo/VUW-8Kqb9qI/AAAAAAAAEzw/Kc9KcKeX2K8/s1600/20150429_141918.jpg" height="181" width="320" /></a></div>
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>THE FOOD:</strong> An uncomplicated meal in terms of flavours, but very earthy and the combinations make it an interesting affair. We had the lunch platter for R99 per person which included some curried chicken and beef stew (the beef was my favourite), stewed mushy chickpeas and lentils (I loved the lentils), mushrooms and tomato stew, tomato salad and a side of veggies (which was rather tasty). All and all, a balanced meal, worth the money and appealing to my enjoyment for tasting different flavours.</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">We didn't explore the wine menu as we were feeling like beer. The coffee is also quite a worthwhile experience on its own, which we have done before.</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">If you're an explorer and don't mind eating with your hands, this is a fun and interesting way of exploring a piece of Ethiopian culture, one bite at a time.</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Love,</span></div>
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<span style="font-family: Arial;"></span> </div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Isa</span><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"> </span><br />
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Isafoodaddicthttp://www.blogger.com/profile/02541564431505787331noreply@blogger.com041 Church Street, Cape Town City Centre, Cape Town, 8000, South Africa-33.92287 18.418440000000032-59.444904500000007 -22.890153999999967 -8.400835500000003 59.727034000000032tag:blogger.com,1999:blog-4911148726830601149.post-48711601060240652832015-04-22T07:24:00.001+02:002015-05-03T08:40:59.383+02:00BOCADILLO DE GUAYABA (Guava sweet treat)<div dir="ltr">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><b>INGREDIENTS:</b> <br />
400g can guava fruit pieces (1can)<br />
3 tbps sugar <br />
A lot of patience</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><b>HOW DO YOU MAKE IT?</b><br />
Very easy, but takes time and you have to be careful: the sweet guava paste can get VERY hot and you don't want it splashing on your hands.</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Just empty the guava can in a small pot, add the sugar and let it boil covered at mid temperature for about 10 mins. Stir every now and then until the colour starts turning darker and it starts sticking a bit to the bottom. At that stage bring down to low temperature, stirring every 3-5 mins to ensure it doesn't burn or sticks too much to the bottom. When it looks something similar to the pic below, it's ready! But don't try to taste it, remember it will be very hot!</span><br />
<span style="font-family: Arial;"></span> </div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Once it cools down, let it set in the fridge for at least 2 hours before using. </span><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Enjoy on its own, with mozarella cheese, as a filling for cakes, breads, pastries, envueltos or a topping for crackers, cheeseboard, etc.</span><br />
<span style="font-family: Arial;"></span> </div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Love,</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Isabel</span></div>
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Isafoodaddicthttp://www.blogger.com/profile/02541564431505787331noreply@blogger.com0tag:blogger.com,1999:blog-4911148726830601149.post-52907702138864324432015-04-06T10:11:00.001+02:002015-05-03T17:21:39.988+02:00Arepas de choclo / Yellow maize patties (with doñarepa)<div dir="ltr">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><b>INGREDIENTS</b> (makes 6 arepas)<br />
1 cup milk<br />
1/2 cup water<br />
2 tbsp butter<br />
1 tbps sugar<br />
1 cup doñarepa choclo <br />
1/2 cup doñarepa regular (or maize meal)<br />
100 gr of mozarella cheese<br />
Salt to taste</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span> </div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><b>HOW TO MAKE THE AREPAS</b><br />
Bring the water and milk to boil over medium heat in a medium sized pan (you need space to stir). As it starts simmering, add the doñarepa or maize mix, sugar, salt and stir vigorously, bring down the heat to low and add in the butter when it starts to come together into a dough. Set aside and let it cool for about 10 minutes whilst covered (so the dough doesn't lose moisture).</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Make balls of dough that fit towards the center of your palm, flatten out the dough in between your palms making a rounded flat pattie, once you have a few, you can start assembling. Cut the cheese into slices that can fit in the middle of your hand, then place a slice of cheese in between two maize patties and mold with your hands into a round pattie again, hiding the cheese in the middle and smoothing the edges.</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Place on a greased braai (barbeque grill) or pan and let it cook until golden and crispy on each side. </span></div>
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<span style="font-family: Arial;"></span> </div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Serve for breakfast with eggs o as a side dish to beef, pork or chicken meat, sausages, chorizo, etc.</span></div>
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<span style="font-family: Arial;"></span> </div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Love,</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Isabel</span> </div>
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Isafoodaddicthttp://www.blogger.com/profile/02541564431505787331noreply@blogger.com0tag:blogger.com,1999:blog-4911148726830601149.post-863650724706665332015-03-08T23:31:00.001+02:002015-03-09T20:01:19.975+02:00Grilled Lemon Tilapia with coconut rice and Green Mango Salad<div dir="ltr">
I haven't blogged for a while, ok perhaps two years or more, but in order to get back to it, I will start doing it from my phone. Let's hope this works so I can keep it up!<br />
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GRILLED LEMON TILAPIA (2 pax)</div>
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1 cleaned whole Tilapia (I got a rather big one)<br />
2 lemons (1 cut in lemon slices and the other in lemon wedges for serving)<br />
15ml white wine<br />
30ml olive oil<br />
30 gr butter<br />
2 crushed garlic cloves<br />
A small bunch of parsley<br />
A sprinkle of cayenne pepper<br />
Sea salt black pepper to taste</div>
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<b>How to make it?</b> Make 3-4 cuts on each side of the tilapia across its body and insert half a lemon slice on each cut. Rub it with about 20ml olive oil and sprinkle with salt, freshly grounded black pepper and cayenne pepper.</div>
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Place on the grill once it is at about medium heat to ensure the fish skin gets crunchy while it gets to cook fully on the inside. Put the rest of he olive oil, garlic, parsley, butter and wine in a small bowl and melt it in the microwave (should be about 15 seconds). Once the basting is ready brush it on the fish and turn, you should leave the fish about 4-5 mins on each side before basting it and turning again, repeating this about 4 times for a total cooking time of about 20 mins. Depending on the level of heat of your grill and how big the fish is it may take 15 or 25 mins instead (it took 20 minutes in our lotus grill at medium heat), so just keep and eye on the cuts and pick a try to check for readiness.</div>
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COCONUT RICE (2 pax)</div>
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1 cup rice<br />
2 tbps dessicated coconut<br />
1 tbps coconut oil/vegetable oil<br />
1 tbps sugar<br />
1 cup coconut milk<br />
1.5 cups water<br />
Salt to taste</div>
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<b>How to make it?</b> Melt the oil in rice pot and pan fry the coconut, on medium heat add the sugar and do not stir until it begins to melt and turn golden, add a few drops of water and stir. Turn the heat to high and add the rest of the water and coconut milk and bring to boil. Rinse the rice to make it less starchy and add into the pot, season with salt.</div>
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Let the pot boil until the rice begins to dry, once you can start to see the top rice layer, bring down to low temperature, cover with a lid and let it finish drying for about 5-7 more mins.</div>
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MANGO SALAD</div>
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1/2 Green-to-ripe Mango<br />
8 cocktail or mini italian tomatoes<br />
1/2 red onion<br />
1 small bunch coriander leaves<br />
1 lemon<br />
1 tbps white vinegar<br />
Salt and black pepper to taste</div>
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<b>How to make it?</b> Peel the mango and take two big slices from each side, then cut into finer slices. Cut the tomatoes in halves, the onion in fine slices and then finely chop the coriander leaves. Place all ingredients into a bowl with the juice of the lemon, mix and serve.</div>
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<a href="http://3.bp.blogspot.com/-LEty0ywCgxg/T4M6M5bQQJI/AAAAAAAAAUw/EnCvNJdN9rw/s1600/Gourmet+Burger+-+Mushroom+Beef+Burger+with+Blue+cheese+sauce+and+caramelised+onions+2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="328" src="http://3.bp.blogspot.com/-LEty0ywCgxg/T4M6M5bQQJI/AAAAAAAAAUw/EnCvNJdN9rw/s400/Gourmet+Burger+-+Mushroom+Beef+Burger+with+Blue+cheese+sauce+and+caramelised+onions+2.png" width="400" /></a></div>
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<b><i><span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">Signature Dish by iSa</span></i></b></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><b><i>Type:</i></b> American Dish / French Sauce = Gourmet Burger</span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><b><i>Prep Time: </i></b>30 mins</span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><b><i>Cooking Time: </i></b>15 mins</span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><b><i>Servings: </i></b>4</span></div>
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<b><i><span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">Ingredients:</span></i></b></div>
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<ul>
<li><span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">300gr Lean Prime Quality Beef Mince</span></li>
<li><span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">250gr Brown/Button/Portobello Mushrooms</span></li>
<li><span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">1-2 Brown Onions (depending on size)</span></li>
<li><span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">Black pepper (freshly ground)</span></li>
<li><span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">1 beaten egg</span></li>
<li><span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">2 Tbsp wheat flour</span></li>
<li><span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">250ml Cream</span></li>
<li><span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">100gr Blue Cheese (Danish or Gorgonzola are fine)</span></li>
<li><span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">3 tbsp red wine</span></li>
<li><span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">4 Burger Rolls</span></li>
<li><span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">Rocket</span></li>
<li><span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">Fresh Rosemary</span></li>
<li><span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">Dijon or English Mustard and French Style Mayonnaise (optional)</span></li>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">Pre-heat a small/normal oven at 200 degrees Fahrenheit. We start by making the patties and for that, you take half of the mushrooms and the onion and chop them very finely and them throw them in a bowl with the beef mince, egg, flour and season with salt and pepper. Mix it all very well until the mix looks homogeneous. Then, split the mix in 4 and hand-mould each part into a round patty. Slice the rest of the mushrooms and onions and have them ready. </span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">Heat up the frying pan and drizzle with olive oil, sprinkle some rosemary leaves into the oil and place the patties, leaving space for the rest of the mushrooms and onions to be cooked by their side. Meanwhile, heat the Burger rolls in the oven for about 5-7 minutes. Flip the patties and mushrooms and sprinkle with black pepper. Toss the onion to brown and caramelise.</span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">Take the rolls out of the oven and spread some mayonnaise and Mustard on each half. Then put the Rocket leaves on top of the bottom half of the buns and place the patties on top. Keep the pan on the heat, pour in the wine and allow most of it to evaporate before incorporating the roughly chopped blue cheese, let it melt slightly and then pour in the cream. The cooking of the sauce should take you altogether about 3 minutes. Pour the creamy sauce over the burgers and top with some of the pan-fried mushrooms. Serve with the upper part of the bun on the side topped by the caramelised onions.</span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">Should be delicious, so E N J O Y !</span></div>
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<span style="color: #cc0000; font-family: 'Trebuchet MS', sans-serif;"><i><b>Love, iSa</b></i></span></div>
<fb:like href="http://isafoodaddict.blogspot.com/2012/04/gourmet-mushroom-beef-burger-blue.html" send="true" width="400" show_faces="true" font="trebuchet ms"></fb:like>Isafoodaddicthttp://www.blogger.com/profile/02541564431505787331noreply@blogger.com2Johannesburg, South Africa-26.2041028 28.0473051-26.3180783 27.8893766 -26.090127300000002 28.2052336tag:blogger.com,1999:blog-4911148726830601149.post-38881114905605897612012-03-26T00:12:00.000+02:002012-04-09T22:36:11.728+02:00Roots Restaurant - Craddle of Humankind and Modern Cuisine<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-FMZRgAT_QkU/T2-SCvrVBuI/AAAAAAAAATA/Qo8xwe5VXSI/s1600/Roots+Restaurant+Top+10+South+Africa+-+Forum+Homini+Hotel+Craddle+of+Humankind++Oxtail,+Rum+Pudding,+Crayfish,+sorbet.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" src="http://2.bp.blogspot.com/-FMZRgAT_QkU/T2-SCvrVBuI/AAAAAAAAATA/Qo8xwe5VXSI/s400/Roots+Restaurant+Top+10+South+Africa+-+Forum+Homini+Hotel+Craddle+of+Humankind++Oxtail,+Rum+Pudding,+Crayfish,+sorbet.png" width="400" /></a></div>
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<a href="http://1.bp.blogspot.com/-bBrwPmABnzk/T2-S92g5UPI/AAAAAAAAATY/VMOxDSM44yI/s1600/Roots+Restaurant+Melanzanne+Top+10+South+Africa+-+Forum+Homini+Hotel+Craddle+of+Humankind.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-bBrwPmABnzk/T2-S92g5UPI/AAAAAAAAATY/VMOxDSM44yI/s400/Roots+Restaurant+Melanzanne+Top+10+South+Africa+-+Forum+Homini+Hotel+Craddle+of+Humankind.png" width="302" /></a><span style="font-family: Verdana, sans-serif;">During this last year I've had the delightful opportunity of visiting Roots Restaurant in the Forum Homini Hotel, Located in the Cradle of Humankind 3 times. I've been wanting to narrate every single experience there, but every time we take so many pictures and I feel I have so much to say, that I end up delaying the task of writing about it. Thus, I have decided to rather let my pictures, well the pretty ones are my husband's pics, to tell the story.</span></div>
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<a href="http://3.bp.blogspot.com/-hghl0xDaAiM/T2-Q9bhKj5I/AAAAAAAAAS4/CEH2vUfWOTU/s1600/Roots+Restaurant+Menu+Top+10+South+Africa+-+Forum+Homini+Hotel+Craddle+of+Humankind+.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="321" src="http://3.bp.blogspot.com/-hghl0xDaAiM/T2-Q9bhKj5I/AAAAAAAAAS4/CEH2vUfWOTU/s400/Roots+Restaurant+Menu+Top+10+South+Africa+-+Forum+Homini+Hotel+Craddle+of+Humankind+.png" width="400" /></a></div>
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<a href="http://4.bp.blogspot.com/-VsGKpMWOfmo/T2-To-u5fTI/AAAAAAAAATo/sVnaaxr0Xv0/s1600/Roots+Restaurant+Top+10+South+Africa+-+Forum+Homini+Hotel+Craddle+of+Humankind+citrus+duck+confit.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-VsGKpMWOfmo/T2-To-u5fTI/AAAAAAAAATo/sVnaaxr0Xv0/s400/Roots+Restaurant+Top+10+South+Africa+-+Forum+Homini+Hotel+Craddle+of+Humankind+citrus+duck+confit.png" width="296" /></a></div>
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<span style="font-family: Verdana, sans-serif;">The first time we got to know this Cradle of Modern Cuisine was about the time it was awarded the 8th place in the Top 10 Restaurants in South Africa by EatOut Magazine, when we visited the restaurant for a friend's wedding. Back then we were blown away, not only because I'm always thrilled by the opportunity of trying many dishes at one go but also because with a set menu I don't keep wondering if I should ordered something else - it is set Menu. It was served with a perfectly paired South African wine which was likewise amazingly good. We were bound to come back...</span></div>
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<a href="http://2.bp.blogspot.com/-TCR8_ZQ1GN4/T2-S0zrmemI/AAAAAAAAATQ/uz4X1SFruR0/s1600/Roots+Restaurant+Top+10+South+Africa+-+Forum+Homini+Hotel+Craddle+of+Humankind+3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="145" src="http://2.bp.blogspot.com/-TCR8_ZQ1GN4/T2-S0zrmemI/AAAAAAAAATQ/uz4X1SFruR0/s400/Roots+Restaurant+Top+10+South+Africa+-+Forum+Homini+Hotel+Craddle+of+Humankind+3.png" width="400" /></a></div>
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<a href="http://3.bp.blogspot.com/-02_OvXakNkU/T2-T1XpphcI/AAAAAAAAATw/yOfu_BYbekE/s1600/Roots+Restaurant+Top+10+South+Africa+-+Forum+Homini+Hotel+Craddle+of+Humankind+with+friends.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="246" src="http://3.bp.blogspot.com/-02_OvXakNkU/T2-T1XpphcI/AAAAAAAAATw/yOfu_BYbekE/s320/Roots+Restaurant+Top+10+South+Africa+-+Forum+Homini+Hotel+Craddle+of+Humankind+with+friends.png" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">...Happily enough we did come back and in fabulous company, as our newly found foodie soul mates came together for a Gourmet Sunday Lunch at Roots. The Menu varies every week and the pairing changes to match if dish. This time around we found all of the dishes were very tasty as well as playful, trying different techniques and combinations to entice the palate - and my imagination. I can't say that every combination was perfect or something couldn't have been better, but mainly I found their efforts to present us with a beautifully and thoroughly crafted meal rather dazzling.</span></div>
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<a href="http://3.bp.blogspot.com/-wb0RDg4qoVM/T2-TH3fihcI/AAAAAAAAATg/hzETQZoJNeA/s1600/Roots+Restaurant+Top+10+South+Africa+-+Forum+Homini+Hotel+Craddle+of+Humankind++Fillet%252C+Mushroom+%2526+Truffle+Soup%252C+Duck+Egg+and+Kudu+Boerowoers.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-wb0RDg4qoVM/T2-TH3fihcI/AAAAAAAAATg/hzETQZoJNeA/s400/Roots+Restaurant+Top+10+South+Africa+-+Forum+Homini+Hotel+Craddle+of+Humankind++Fillet%252C+Mushroom+%2526+Truffle+Soup%252C+Duck+Egg+and+Kudu+Boerowoers.png" width="333" /></a></div>
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<a href="http://3.bp.blogspot.com/-4KSeeDq0GVs/T2-SoQ6rJBI/AAAAAAAAATI/Aa3HS1o7Uo4/s1600/Roots+Restaurant+Top+10+South+Africa+-+Forum+Homini+Hotel+Craddle+of+Humankind+Duck+egg%252C+Pork+Belly%252C+Salmon%252C+Goose+Liver+Mousse.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-4KSeeDq0GVs/T2-SoQ6rJBI/AAAAAAAAATI/Aa3HS1o7Uo4/s320/Roots+Restaurant+Top+10+South+Africa+-+Forum+Homini+Hotel+Craddle+of+Humankind+Duck+egg%252C+Pork+Belly%252C+Salmon%252C+Goose+Liver+Mousse.png" width="320" /></a><span style="font-family: Verdana, sans-serif;">Hence, when the time came to celebrate our 4-year anniversary, we chose to visit Roots once again, but this time we were staying over and the experience included a 7-course dinner and a 5-course breakfast. Although, I have to say it is a bit too much food for me, I certainly did want to try it all. It was good to get to experience the concept as a whole and I think it does make a difference in your appreciation of both the restaurant and its setting. The rooms where very spacious, comfortable and indulgent while the design of the hotel very eco-friendly, blending seamlessly with the African Savannah.</span></div>
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<a href="http://1.bp.blogspot.com/-Dcnfc6SFHUw/T2-VTMIOoMI/AAAAAAAAAT4/AtpzM6UQkFE/s1600/Roots+Restaurant+Top+10+South+Africa+-+Forum+Homini+Hotel+Craddle+of+Humankind+Salmon+Souffle.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-Dcnfc6SFHUw/T2-VTMIOoMI/AAAAAAAAAT4/AtpzM6UQkFE/s400/Roots+Restaurant+Top+10+South+Africa+-+Forum+Homini+Hotel+Craddle+of+Humankind+Salmon+Souffle.png" width="270" /></a><span style="font-family: Verdana, sans-serif;">The service was outstandingly attentive, timely and professional, which matched by a culinary adventure that inserts modernist cuisine touches and is courageous in its combinations, makes for an extraordinary experience that we thoroughly enjoyed and we're bound to return for more!</span></div>
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<span style="color: #cc0000; font-family: Verdana, sans-serif;"><b><i>Love, iSa</i></b></span></div>
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<a href="http://1.bp.blogspot.com/-eGNvdiqB_Rw/T2-VbJDd3YI/AAAAAAAAAUI/0V7VULB9wvw/s1600/Roots+Restaurant+Top+10+South+Africa+-+Forum+Homini+Hotel+Craddle+of+Humankind+1.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-eGNvdiqB_Rw/T2-VbJDd3YI/AAAAAAAAAUI/0V7VULB9wvw/s320/Roots+Restaurant+Top+10+South+Africa+-+Forum+Homini+Hotel+Craddle+of+Humankind+1.png" width="236" /></a><a href="http://3.bp.blogspot.com/-Dzu7WZpCyx0/T2-VUbT_CqI/AAAAAAAAAUA/xWWf-FZ4RhI/s1600/Roots+Restaurant+Tuna+Tartare+Top+10+South+Africa+-+Forum+Homini+Hotel+Craddle+of+Humankind+1.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-Dzu7WZpCyx0/T2-VUbT_CqI/AAAAAAAAAUA/xWWf-FZ4RhI/s320/Roots+Restaurant+Tuna+Tartare+Top+10+South+Africa+-+Forum+Homini+Hotel+Craddle+of+Humankind+1.png" width="232" /></a></div>
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<a href="http://1.bp.blogspot.com/-PNB04YXJZSI/T2-WTCVWgYI/AAAAAAAAAUQ/bnlQZ7zOtYE/s1600/Roots+Restaurant+Top+10+South+Africa+-+Forum+Homini+Hotel+Craddle+of+Humankind+4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="103" src="http://1.bp.blogspot.com/-PNB04YXJZSI/T2-WTCVWgYI/AAAAAAAAAUQ/bnlQZ7zOtYE/s400/Roots+Restaurant+Top+10+South+Africa+-+Forum+Homini+Hotel+Craddle+of+Humankind+4.png" width="400" /></a></div>
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<fb:like href="http://isafoodaddict.blogspot.com/2012/03/roots-restaurant-craddle-of-humankind.html" send="true" width="400" show_faces="true" font="trebuchet ms"></fb:like>Isafoodaddicthttp://www.blogger.com/profile/02541564431505787331noreply@blogger.com2tag:blogger.com,1999:blog-4911148726830601149.post-2422638666229324072012-03-22T00:15:00.000+02:002012-04-09T22:38:31.162+02:00Colombia's Food Fare - What to Eat and not to miss!<div class="p1" style="text-align: justify;">
<a href="http://3.bp.blogspot.com/-k0oL4yHMuo4/T2pD9PFlEUI/AAAAAAAAAQk/Maey7r0jEic/s1600/Guama+-fruta+colombia.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /><img border="0" height="232" src="http://3.bp.blogspot.com/-k0oL4yHMuo4/T2pD9PFlEUI/AAAAAAAAAQk/Maey7r0jEic/s320/Guama+-fruta+colombia.jpg" width="320" /></a><span style="font-family: 'Trebuchet MS', sans-serif;">I know, I know... It's been such a looong time since my last post! But trust me, I bring some great culinary adventures and a great New Year full of more exciting recipes to share with you... and so I hope you will forgive my absence. Apart from the December Holidays, which I will talk about in my next post, I was in my home country, Colombia, for about 5 weeks. My trip was work related, but nevertheless, it allowed me to dig into the food stuffs that while being away you may at times remember with a bit of nostalgia. This post then, will be dedicated to what to eat whilst in Colombia and the stuff you can't leave the country without trying. You can print this and use it as a checklist...</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b><u>What to Eat while in Colombia:</u></b></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>- Fruits: </b>The great thing about a tropical country is that there is a lot of fresh produce you can get year round and the variety is just staggering. The abundance of fruit causes it to be included in our daily diets extensively and even our sweets take on the exotic flavours of our fruit, so do not miss any dessert including local fruits or simply try the juices or a Colombian fruit Salad (Also try Salpicon and Cholado), where one bite will be more surprising than the next! The fruits you probably haven't heard of are: Guanabana, Curuba, Pitahaya, Feijoa, Tomate de Arbol, Lulo, Maracuya, Mamoncillo, Mangostino, Tamarindo, Guama, Zapote, Borojo, Badea, Chirimoya, Granadilla (not the same as in SA).</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>- Typical meals:</b> I will be the first to admit that our typical foods are not the healthiest, but in many cases I find the flavours and combinations are just so unique, that they're worth trying. Now, some of our typical foodfare is so well put together that I think they deserve international recognition. Thus let me break it up in two groups:</span><br />
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<li class="li1" style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;"><i>Typical Adventorous: </i>Fritanga Bogotana (Chunchulla, Morcilla, Longaniza...), Bandeja Paisa (Chorizo, Red Kidney Beans with pork feet, rice, fried egg, arepa, chicharron, carne en polvo, etc), Mondongo (Beef Belly soup), Tamal Tolimense (chicken, pork and beef cooked with rice and maize puree inside a plantain leaf), Colombian Hot Dog, Maiz Desgranado, Patacon con todo, Arepa con todo, Pinchos de Mollejas/Corazones (Kebabs made with chicken hearts and/or giblets), Empanadas (meat or chicken filling wrapped with a maize dough and deep fried), Buñuelos (deep fried corn flour and fresh salty cheese balls).</span></li>
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<li class="li1" style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;"><i>Typical Gourmet:</i> Carne a la llanera (when you try this, get there before 11 am and ask for Entreverado), Lechona (Whole Pork deboned and stuffed with its own meat, rice, yellow peas and spices, the look might deceive you but, at least according to me, it is one of the best pork dishes in the world), Ajiaco Santafereño, Sancocho de Gallina o Pescado, Envueltos de Mazorca y de Arroz (steamed ground white maize with cheese wrapped in a mielie leaf), Chicharron, Arepa con Queso y Arepa de Choclo, Arroz con coco (coconut rice), Pan de Yuca / Pandebono (Baked goodness made with Cassava flour and salty cheese, sometimes filled with Guava paste).</span></li>
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<a href="http://2.bp.blogspot.com/-cpdmuO67IjA/T2pLjCRgp2I/AAAAAAAAASE/neTAWMdDJMU/s1600/Colombian+Food+-+typical+meals+gourmet+sancocho,+lechona,+envueltos,+carne+a+la+llanera,+arroz+con+coco.png" imageanchor="1" style="display: inline !important; margin-left: 1em; margin-right: 1em;"><img border="0" height="70" src="http://2.bp.blogspot.com/-cpdmuO67IjA/T2pLjCRgp2I/AAAAAAAAASE/neTAWMdDJMU/s400/Colombian+Food+-+typical+meals+gourmet+sancocho,+lechona,+envueltos,+carne+a+la+llanera,+arroz+con+coco.png" width="400" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">My advice, if you ever go to my country, try it all and don't ask too many questions as some foods are better tasted than described! </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Love, iSa</span><br />
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<span style="color: #666666; font-family: 'Trebuchet MS', sans-serif;"><i>NOTE: I didn't take much pictures on my trip, so all pics in this page are sourced through Google Images (not my property).</i></span></div>
<fb:like font="trebuchet ms" href="http://isafoodaddict.blogspot.com/2012/03/colombias-food-fare-what-to-eat-and-not.html" send="true" show_faces="true" width="400"></fb:like>Isafoodaddicthttp://www.blogger.com/profile/02541564431505787331noreply@blogger.com0tag:blogger.com,1999:blog-4911148726830601149.post-77328510418654701492011-11-04T09:36:00.000+02:002012-04-09T22:39:55.062+02:00Rabbit in the Moon - Bohemian Cafe in the heart of Sandton<a href="http://3.bp.blogspot.com/-optlYzH9hnI/TrMFigwVVvI/AAAAAAAAAPE/Git-lLg3Kbc/s1600/Isa%2527s+food+addiction+-+Rabbit+in+the+moon+restaurant+review+by+isafoodaddict+2.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="256" src="http://3.bp.blogspot.com/-optlYzH9hnI/TrMFigwVVvI/AAAAAAAAAPE/Git-lLg3Kbc/s320/Isa%2527s+food+addiction+-+Rabbit+in+the+moon+restaurant+review+by+isafoodaddict+2.png" width="320" /></a><b style="color: #444444; font-family: 'Trebuchet MS', sans-serif; text-align: justify;"><i>Food:</i></b><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"> Eclectic Bistro (a bit of everything)</span><br />
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<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><b><i>Wine:</i></b> Very limited, but some good choices. Prices rather on the high end.</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><b><i>Service:</i></b> Very Good, attentive and enthusiastic.</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><b><i>Ambiance:</i></b> Smart Casual, relaxed but eclectically elegant.</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><b><i>In a nutshell:</i></b> Flavorful Food in a Heartwarming setting where the client is king. Prices on the Menu for the starters and Lunch Menu Items are on the affordable side, with the dinner price range significantly higher, yet reasonable. An excellent choice for a romantic dinner or simply the place to chill out with a nice selection of cocktails.<b><i> Don't Miss:</i></b> Filet Mignon and Three Milks Dessert.</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><b><i>City: </i></b>Johannesburg, South Africa</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><b><i>Address:</i></b> </span><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">198 Oxford Road, Illovo. (Same complex as Yamato, next to Thrupps)</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><b><i>Tel: </i></b></span><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">011 447 6720</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">I came across Rabbit in the Moon while looking for something else in the internet, I don't even recall what, but probably related to food. In any case, it turned out to be a great surprise. While a bit hidden, it's a nice Jewel with a classically elegant bohemian mix of vintage furniture and famous art replicas, mainly of famous writers. They have set up a nicely-put-together tent right in front of the restaurant (and probably the reason why you can't easily see it off the street), which boasts the same kind of Bohemian decor as the beautiful interior and connects with an improvised, yet astonishingly wild looking garden setting. We wanted to sit down in this garden area initially, but the cold blowing wind quickly chased us away (it is still spring after all). </span></div>
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<a href="http://1.bp.blogspot.com/-isS4J0mnnUA/TrMFlE1tX-I/AAAAAAAAAPU/nId5iD6lIhI/s1600/Isa%2527s+food+addiction+-+Rabbit+in+the+moon+restaurant+review+Filet+Mignon.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="161" src="http://1.bp.blogspot.com/-isS4J0mnnUA/TrMFlE1tX-I/AAAAAAAAAPU/nId5iD6lIhI/s200/Isa%2527s+food+addiction+-+Rabbit+in+the+moon+restaurant+review+Filet+Mignon.png" width="200" /></a><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">To their disadvantage I arrived famished, as I had not had lunch. But, to our delight the food was served speedily and it looked just great. We had the Filet Mignon and the Burger, from which the former proved to be the undisputed winner. The Filet was served with what I take it was a Provencal herbs and brandy creamy sauce with a side of scalloped potatoes with caramelized onions, just delicious! The Burger was good but lacked oomph, with the cherry tomato topping and the balsamic reduction sauce being the highlight. It was served with what were supposed to be Truffle Fries, but the truffle oil could not be tasted. We poured it all down with a Simonsig Pinotage, also a tasteful new discovery.</span></div>
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<a href="http://3.bp.blogspot.com/-Fz2PYCKZRbk/TrMFmft6jsI/AAAAAAAAAPc/DYN_DbZFX9g/s1600/Isa%2527s+food+addiction+-+Rabbit+in+the+moon+restaurant+review+Gourmet+Burger.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="198" src="http://3.bp.blogspot.com/-Fz2PYCKZRbk/TrMFmft6jsI/AAAAAAAAAPc/DYN_DbZFX9g/s200/Isa%2527s+food+addiction+-+Rabbit+in+the+moon+restaurant+review+Gourmet+Burger.png" width="200" /></a><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">Then we saved ourselves for dessert, which we don't normally order but fortunately we decided to enquire about the day's selection. We were surprised to hear about the three milks dessert, and I figured that since it seemed to be the traditional three milks dessert I had so often had in Ecuador and they did say it came from Latin America, we had to give it a try... And we did not regret it! The piece we were served was huuuuge and rather costly (R40), but good value, because, despite the size, we ate all. It was certainly one of the nicest three milks desserts we've had, and it can be found just down the road on Oxford Rd, Johannesburg!</span></div>
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<a href="http://2.bp.blogspot.com/-hjwRZQ6E2Ew/TrMHDj8AtAI/AAAAAAAAAPk/LgNW01o5UcI/s1600/Isa%2527s+food+addiction+-+Rabbit+in+the+moon+restaurant+review+by+isafoodaddict.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-hjwRZQ6E2Ew/TrMHDj8AtAI/AAAAAAAAAPk/LgNW01o5UcI/s320/Isa%2527s+food+addiction+-+Rabbit+in+the+moon+restaurant+review+by+isafoodaddict.png" width="237" /></a></div>
<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">We had a great time and felt amazingly attended to by the staff as well as Simon, the owner and manager, who made sure we were thoroughly satisfied at all times. It is such a breeze to find places where one feels warmly hosted and the ambiance, food and drink reflect that care. Visiting Rabbit in the Moon is a must! who knows, I might see you there, because I'll definitely be back.</span><br />
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<span class="Apple-style-span" style="color: #cc0000; font-family: 'Trebuchet MS', sans-serif;"><b><i>Love, iSa</i></b></span></div>
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</div>Isafoodaddicthttp://www.blogger.com/profile/02541564431505787331noreply@blogger.com0198 Oxford Rd, Sandton 2196, South Africa-26.13055 28.04971-26.132331999999998 28.0472425 -26.128768 28.052177500000003tag:blogger.com,1999:blog-4911148726830601149.post-80268075428403262102011-10-30T20:49:00.001+02:002012-04-09T22:41:20.672+02:00Pepper Beef Fillet with a Truffle, Porcini Mushroom and Pine Nut Sauce<a href="http://1.bp.blogspot.com/-eLG6WZ6XHAQ/Tq2TZgOnkaI/AAAAAAAAANs/iRZcwKNAN0c/s1600/Isas+Food+Addiction+-Beef+Fillet+in+a+porcini+mushrooms%252C+Truffle+and+pine+nut+sauce+2.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-eLG6WZ6XHAQ/Tq2TZgOnkaI/AAAAAAAAANs/iRZcwKNAN0c/s400/Isas+Food+Addiction+-Beef+Fillet+in+a+porcini+mushrooms%252C+Truffle+and+pine+nut+sauce+2.png" width="295" /></a><br />
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<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><b><i>Signature Dish by iSa</i></b></span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><i><b>Type:</b></i> French, Italian, Fine Cuisine</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><b><i>Prep Time:</i></b> 30 mins</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><i><b>Cooking Time:</b></i> 20 mins</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><b><i>Servings:</i></b> 4</span></div>
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<span class="Apple-style-span" style="color: #e69138; font-family: 'Trebuchet MS', sans-serif;"><b><i>Ingredients:</i></b></span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">4 Beef Fillet thick steak portions (200-250 gr each)</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">1 big or 2 small Shallots (Brown onion is ok if you can't find Shallots)</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">2 Large Garlic Cloves</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">2 tbsp butter</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">2 tbsp Olive Oil</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">250 ml Fresh Cream</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">40 gr Toasted Pine Nuts</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">100 gr of Fresh or 50gr of Dried Porcini Mushrooms </span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">50ml of dry red wine (use one you would drink)</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">1 bunch of Fresh Thyme</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">Freshly crushed Black Peppercorns</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">Freshly ground coarse salt</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">The best Black Truffle oil you can get your hands on</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><i><span class="Apple-style-span" style="color: #e69138;">Preparation:</span></i></b><span class="Apple-style-span" style="color: #444444;"> Start by getting everything ready as you don't want either your sauce or your meat to overcook. So, chop the the shallots in a very fine brunoise as they're meant to provide seasoning, not really texture. Do the same for the Garlic. Toast the Pine nuts by throwing them into a medium heated pan and stirring often until they're slightly browned (be careful not to burn them, as their beautiful flavor will be lost!). Crush the black peppercorns and grind the salt. If you chose the Dried Mushrooms variety, rehydrate them by submerging </span></span><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">for about 10 mins </span><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">in just about enough hot water to cover them. Chop the mushrooms (either kind) into slices that can hold together while not being too thick.</span></div>
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<a href="http://1.bp.blogspot.com/-Oh4MGQ7ZZDs/Tq2TilYi7dI/AAAAAAAAAOM/OcKLtyKdC4U/s1600/Isas+Food+Addiction+-Porcini+mushrooms%252C+Truffle+and+pine+nut+sauce+4.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-Oh4MGQ7ZZDs/Tq2TilYi7dI/AAAAAAAAAOM/OcKLtyKdC4U/s320/Isas+Food+Addiction+-Porcini+mushrooms%252C+Truffle+and+pine+nut+sauce+4.png" width="236" /></a><a href="http://1.bp.blogspot.com/-_3O1ZvZP2nc/Tq2TeC4pbgI/AAAAAAAAAN8/hWQddxVcQ5Y/s1600/Isas+Food+Addiction+-Porcini+mushrooms%252C+Truffle+and+pine+nut+sauce+2.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-_3O1ZvZP2nc/Tq2TeC4pbgI/AAAAAAAAAN8/hWQddxVcQ5Y/s320/Isas+Food+Addiction+-Porcini+mushrooms%252C+Truffle+and+pine+nut+sauce+2.png" width="233" /></a><a href="http://1.bp.blogspot.com/-iWwhOldrPTs/Tq2Tb9vwpCI/AAAAAAAAAN0/2A-qmPfO3Bo/s1600/Isas+Food+Addiction+-Porcini+mushrooms%252C+Truffle+and+pine+nut+sauce+1.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>
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<a href="http://4.bp.blogspot.com/-kEtlr5usNYg/Tq2TgGQdoWI/AAAAAAAAAOE/EKdt9YGhbnM/s1600/Isas+Food+Addiction+-Porcini+mushrooms%252C+Truffle+and+pine+nut+sauce+3.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-kEtlr5usNYg/Tq2TgGQdoWI/AAAAAAAAAOE/EKdt9YGhbnM/s400/Isas+Food+Addiction+-Porcini+mushrooms%252C+Truffle+and+pine+nut+sauce+3.png" width="297" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #e69138;"><i></i></span></span></div>
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<span class="Apple-style-span" style="color: #e69138; font-family: 'Trebuchet MS', sans-serif; font-weight: normal; text-align: -webkit-auto;"><i><b>How to make the Porcini Mushrooms, Pine nut and Truffle sauce:</b></i></span><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif; font-weight: normal; text-align: -webkit-auto;"> Place the liquid where you rehydrated the mushrooms (if you used the dried variety), into a small pan and allow to boil and concentrate while you do the rest. Begin with your sauce, by placing a sauce pan in medium heat and after allowing it to warm up, stir in 1 tbsp of Olive Oil and 1 tbsp of butter. Then throw in the Shallots and soften slightly, before adding the garlic. When the previous ingredients have started to brown, stir in the mushrooms. Allow to cook for about 5 mins and then pour in the wine. Allow to evaporate for a couple of minutes, or until it no longer smells of alcohol, then stir in the cream. Allow to cook for a couple of minutes until the consistency is almost as thick as you desire, then stir in the pine nuts and a hint of black pepper and set the sauce aside.</span></div>
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<a href="http://1.bp.blogspot.com/-D4q5XXlKtUo/Tq2TnqwbxII/AAAAAAAAAOk/jhFASBmMqnk/s1600/Isas+Food+Addiction+-Truffle%252C+Pepper+and+thyme+Beef+Fillet+pan+fried+2.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="320" src="http://1.bp.blogspot.com/-D4q5XXlKtUo/Tq2TnqwbxII/AAAAAAAAAOk/jhFASBmMqnk/s320/Isas+Food+Addiction+-Truffle%252C+Pepper+and+thyme+Beef+Fillet+pan+fried+2.png" width="236" /></a><a href="http://4.bp.blogspot.com/-BLpn8eUgCtE/Tq2Tl2HKeSI/AAAAAAAAAOc/k2MearEacXE/s1600/Isas+Food+Addiction+-Truffle%252C+Pepper+and+thyme+Beef+Fillet+pan+fried+1.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="http://4.bp.blogspot.com/-BLpn8eUgCtE/Tq2Tl2HKeSI/AAAAAAAAAOc/k2MearEacXE/s320/Isas+Food+Addiction+-Truffle%252C+Pepper+and+thyme+Beef+Fillet+pan+fried+1.png" width="236" /></a></div>
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<a href="http://4.bp.blogspot.com/-47tGlv7TNmM/Tq2TpOYBmkI/AAAAAAAAAOs/d484ofZAvZc/s1600/Isas+Food+Addiction+-Truffle%252C+Pepper+and+thyme+Beef+Fillet+pan+fried+3.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-47tGlv7TNmM/Tq2TpOYBmkI/AAAAAAAAAOs/d484ofZAvZc/s400/Isas+Food+Addiction+-Truffle%252C+Pepper+and+thyme+Beef+Fillet+pan+fried+3.png" width="295" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><i><span class="Apple-style-span" style="color: #e69138;">How to make an amazing Truffle and Pepper Fillet:</span></i></b><span class="Apple-style-span" style="color: #444444;"> Dry each fillet with a paper towel, then pour a few drops of the truffle oil on each steak and rub it in. Roll the steaks over the crushed peppercorns and the thyme leaves and allow the meat to set and soak in the truffle, pepper and thyme flavors for at least 15 mins. When your sauce is ready and you want to cook your meat, sprinkle each steak with salt all around. Place a heavy-based or non-stick pan (big enough to fit in all the 4 steaks) at high heat. Set the pan aside and pour the other tbsp of Olive oil swirling from side to side, put on the heat again and place the fillets in. Seal the steaks by allowing them to brown on each side, the entire cooking process for the meat should take around 8-10 mins if you like to serve it medium rare, as I do. Place the meat in a warm plate and in a very low warm oven, allowing it to rest without getting cold, while you finish off the sauce. </span></span></div>
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<a href="http://3.bp.blogspot.com/-2Bv_9T7n0Do/Tq2TqiXEHfI/AAAAAAAAAO0/bFFpe-n1M0Y/s1600/Isas+Food+Addiction+-Truffle%252C+Pepper+and+thyme+Beef+Fillet+pan+fried+4.png" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-2Bv_9T7n0Do/Tq2TqiXEHfI/AAAAAAAAAO0/bFFpe-n1M0Y/s200/Isas+Food+Addiction+-Truffle%252C+Pepper+and+thyme+Beef+Fillet+pan+fried+4.png" width="148" /></a><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><i><span class="Apple-style-span" style="color: #e69138;">Final Touches: </span></i></b><span class="Apple-style-span" style="color: #444444;">To finish off this dazzling dish, continue to heat up the pan that you used to cook your meat at medium intensity and pour in about 50 ml of the concentrated mushroom stock, allow to evaporate slightly and then stir in the sauce. Arrive at the perfect consistency again, place each fillet in its corresponding plate and serve with a generous amount of sauce and drizzle a few drops of truffle oil on top. Serve with the starch and Veggies of your choice or see below for recommended side dishes.</span></span></div>
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<a href="http://4.bp.blogspot.com/-zQxPTPGQZvo/Tq2TSqzYIVI/AAAAAAAAANc/xHGpjQfHvHk/s1600/Isas+Food+Addiction+-+Roasted+Tomatoes+for+Warm+Salad.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-zQxPTPGQZvo/Tq2TSqzYIVI/AAAAAAAAANc/xHGpjQfHvHk/s320/Isas+Food+Addiction+-+Roasted+Tomatoes+for+Warm+Salad.png" width="237" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><i><span class="Apple-style-span" style="color: #e69138;">Recommended Side Dishes:</span></i></b><span class="Apple-style-span" style="color: #444444;"> For my choice of starch, I served it with fresh pasta cooked al dente and mixed with butter and olive oil sauteed leeks. For veggies, I decided to look for those that would compliment the taste of the meat and so I made a fresh salad (to cut off slightly the richness of the creamy sauce), made with roasted bell peppers and cherry tomatoes, rocket and onion sprouts (I could have also used caramelized onions).</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><i><span class="Apple-style-span" style="color: #e69138;">Drink:</span></i></b><span class="Apple-style-span" style="color: #444444;"> with an excellent Dry Red Wine, with enough complexity to complement this flavor rich meal, such as the South African De Toren Fusion V that we had (courtesy of our good friend Samir)... and of course, enjoy!</span></span></div>
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<b style="color: #cc0000; font-family: 'Trebuchet MS', sans-serif;"><i>Love, iSa</i></b></div>
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</div>Isafoodaddicthttp://www.blogger.com/profile/02541564431505787331noreply@blogger.com2tag:blogger.com,1999:blog-4911148726830601149.post-9430016646463212782011-10-28T12:37:00.000+02:002011-10-28T12:52:12.394+02:00MasterChef South Africa is here and auditions are open!<div style="text-align: justify;">
<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">After the great success of the many versions of MasterChef that have been launched worldwide and what appears to be the thirst for more from the South African public, the MasterChef franchise has made its way to SA and auditions are now open! To enter and check out all of the relevant info go to: <a href="http://mnet.dstv.com/2011/10/27/masterchef-south-africa-2/">http://mnet.dstv.com/2011/10/27/masterchef-south-africa-2/</a></span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">I will not be entering the competition, in case come of you may be wondering. Because as much as I love cooking, it is not my thing to do it professionally. I'll leave that to one of you, fellow foodies! </span></div>
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</div>Isafoodaddicthttp://www.blogger.com/profile/02541564431505787331noreply@blogger.com0Johannesburg, South Africa-26.2041028 28.0473051-26.3180783 27.8893766 -26.090127300000002 28.2052336tag:blogger.com,1999:blog-4911148726830601149.post-74127281017818776512011-09-10T11:31:00.000+02:002011-10-31T09:27:03.456+02:00Addis in Cape Restaurant - Ethiopian Food in the heart of Cape Town<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><b><i>Food:</i></b></span><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"> Ethiopian, Curries and Beans.</span><br />
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<a href="http://3.bp.blogspot.com/-6SSmzX4y7zs/TmsqpVtbZnI/AAAAAAAAAMU/tqCLQW1X934/s1600/Cape+Town+Restaurants+-+Addis+in+Cape+Ethiopian+Restaurant+Ethiopian+Food+4.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="160" src="http://3.bp.blogspot.com/-6SSmzX4y7zs/TmsqpVtbZnI/AAAAAAAAAMU/tqCLQW1X934/s200/Cape+Town+Restaurants+-+Addis+in+Cape+Ethiopian+Restaurant+Ethiopian+Food+4.png" width="200" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;"><b><i>Wine:</i></b> Small Selection.<br /><b><i>Service:</i></b> Some staff were friendly and knowledgeable about the food but not wine.<br /><b><i>Ambiance</i></b>: Romantic with dim lights. Colorful and authentic Ethiopian feel.<br /><b><i>In a Nutshell:</i></b> An unforgettable dining experience where you share and eat delicious food with your hands.</span></span><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"> <b><i>Don't miss:</i></b> The tasting menu and great for a Romantic dinner!</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;"><b><i>Where:</i></b> 41 Church St, City Bowl. Cape Town, Western Cape.<br /><b><i>Tel:</i></b> 021 424 5722<br /><b><i>Email: <span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><a href="mailto:celebrate@addisincape.co.za">celebrate@addisincape.co.za</a></span></span></i></b></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;"><b><i><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"></span></span></i></b></span></span><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><b><i>Website</i></b>: <a href="http://www.addisincape.co.za/"><span class="Apple-style-span" style="color: blue;">www.addisincape.co.za</span></a></span></div>
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<a href="http://1.bp.blogspot.com/-_Yx9i6J1pd4/Tmsqt94q3II/AAAAAAAAAMc/sACZgTD58-c/s1600/Cape+Town+Restaurants+-+Addis+in+Cape+Ethiopian+Restaurant+Ethiopian+Food+6.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="162" src="http://1.bp.blogspot.com/-_Yx9i6J1pd4/Tmsqt94q3II/AAAAAAAAAMc/sACZgTD58-c/s200/Cape+Town+Restaurants+-+Addis+in+Cape+Ethiopian+Restaurant+Ethiopian+Food+6.png" style="cursor: move;" width="200" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;">Following various recommendations from friends, we were eager to try the flavours of Ethiopia at Addis in Cape Restaurant. Our first attempt to go was on Sunday for dinner but they were closed, remember my previous complaint? We then tried them again on monday and succeeded to our delight. </span></span></div>
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Decorated with a great variety of colour and what I imagine are Ethiopian artifacts, the place transports you in a matter of seconds to to your destination: Addis Ababa. The lights are dim and a lot of candle light brightens the room, giving it a relaxed, warm and romantic atmosphere.</span><br />
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<a href="http://2.bp.blogspot.com/-_ePsGZog5KA/TmsqllFbG5I/AAAAAAAAAMM/npYMZO79caQ/s1600/Cape+Town+Restaurants+-+Addis+in+Cape+Ethiopian+Restaurant+Ethiopian+Food+2.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="258" src="http://2.bp.blogspot.com/-_ePsGZog5KA/TmsqllFbG5I/AAAAAAAAAMM/npYMZO79caQ/s320/Cape+Town+Restaurants+-+Addis+in+Cape+Ethiopian+Restaurant+Ethiopian+Food+2.png" style="cursor: move;" width="320" /></a><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">The friendly waiter explained to us that being our first time it would be advisable to go for a tasting menu, so we could try a wider variety of dishes served on a very big round flat bread that looked more like a crepe. We were presented with 6 different stew-like dishes all served on this huge round flat bread: Lamb Curry, Chicken curry, Beef curry, Prawn curry, Lentils, Chickpeas. They also added some South African styled spinach on there, but we hardly touched it as everything else was just so good! They also served some of that round bread rolled up that we were instructed to use to wrap around the food with our hands and eat, as there are no such things as knifes and forks here. I found the whole experience of eating with my hands fully amazing! this might be my food addiction talking here, but I think it takes the connection to your food to another level. The menu also included bread with some Ethiopian spices as a starter and a deliciously rich Ethiopian Coffee and popcorn to end. I have to say that I'd highly recommend you go for the tasting menu too.</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">The evening was lovely, we had a great meal, a very nice service from the male waiter (not very good from the female waitress), but a great experience overall. Definitely a must go while in the Cape Town area.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #cc0000;"><b><i>Love, iSa</i></b></span></span><br />
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</div>Isafoodaddicthttp://www.blogger.com/profile/02541564431505787331noreply@blogger.com241 Church St, Cape Town 7139, South Africa-34.1141133 18.8272309-34.1157568 18.8247634 -34.1124698 18.8296984tag:blogger.com,1999:blog-4911148726830601149.post-74801955321356495802011-09-04T12:29:00.002+02:002011-09-07T11:33:24.426+02:00The Foodbarn Restaurant - Loving Food and Life in Noordhoek<br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;"><b><i>Food:</i></b> Fine dining, French inspired with some Asian twists.<br /><b><i>Wine:</i></b> Selection not excessive but right (all budgets).<br /><b><i>Service:</i></b> Outstanding, knowledgeable and friendly.<br /><b><i>Ambiance</i></b>: Relaxed country chic style, food barn setting.<br /><b><i>In a Nutshell:</i></b> Enjoy an unpretentious fine dining experience where food tastes fresh and is approached with creativity, care and a bit of dare. <b><i>Don't miss:</i></b> Tuna Sashimi, Nitida Wine, the Deli.<br /><b><i>Where:</i></b> Noordhoek Farm Village. Corner Village Lane and Noordhoek Main Road. Noordhoek, Western Cape.<br /><b><i>Tel:</i></b> 021 789 1390</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;"><b><i>Email:</i></b> <a href="mailto:info@thefoodbarn.co.za">info@thefoodbarn.co.za</a> </span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;"><b><i>Website</i></b>: <span class="Apple-style-span" style="color: blue;"><a href="http://www.thefoodbarn.co.za/">www.thefoodbarn.co.za</a></span></span></span><br />
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<a href="http://1.bp.blogspot.com/-BgdR-D6fz1Y/TmNKBVncl5I/AAAAAAAAALc/m0u36I7y4hU/s1600/The+Foodbarn+cape+town+restaurant+noordhoek+Nitida+Menu+Black+Board+Specials.png" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-BgdR-D6fz1Y/TmNKBVncl5I/AAAAAAAAALc/m0u36I7y4hU/s200/The+Foodbarn+cape+town+restaurant+noordhoek+Nitida+Menu+Black+Board+Specials.png" width="146" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;">Looking to plan something to do during our trip in Cape Town that we hadn't done in our previous visits, we were determined to take a stroll down Chapman's Peak Drive. I figured it would be nice to arrive in Noordhoek right around lunch time and looked for the best place to eat in that area. Almost immediately The Foodbarn popped up about everywhere and I was making a booking in no time. We arrived to find a very country chic styled restaurant where we were warmly welcomed. I had read about the Nitida Menu Winter Special on the website which were 3 to 5 course menus with Nitida wine tasting included. We opted for the 3-course menu option and our adventure began...</span></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;">They served a deliciously crusty-on-the-outside yet soft-and-fresh-in-the-inside bread that had us entertained for a while, until the first meal arrived. For the sake of trying various dishes we both chose differently. I, for starters, had the Tuna Sashimi with Cauliflower and Basil Mousseline in a ginger and Soy sauce, which were straightforward flavours harmoniously combined, paired with a extremely fresh and floral Nitida Sauvignon Blanc 2011, the perfect start. My husband had a nicely put together Wild Mushroom, Tarragon and Ricotta Ravioli with a creamy and tasty Fontina Sauce served with Nitida Semillon 2010 that had a smoked wood taste. Although the latter dish was rather good, I found the texture of the Ravioli filling to be on the unappealling side, as the ricotta made it more watery than creamy and the mushrooms had been minutely chopped, loosing in the process the intensity of flavor and the fleshy texture of mushrooms.</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #134f5c;"><b><i>The Foodbarn's Pork Belly Roast</i></b></span></span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">The real adventure, however, would come for the mains in the form of Calf's Brains for myself together with a glass of fresh yet bodied Nitida Coronata 2009. If I may say, I was highly recommended this signature dish by our host, who would swear by it, so it certainly helped me into making the decision to give it a try. It was very nicely presented, and it obviously did not look like brains. Cut into bite size pieces and bathed by a creamy port (not sure) sauce, the little whitish pieces of brain matter were rather good, achieving a creamy camembert-like texture and an arguably good taste. Even so, I don't think I'd be prone to order such a thing again. To be fair, I was feeling sick from my tummy even before getting to the restaurant, but after that meal I had a terrible and painful tummy ache for the rest of the afternoon and evening, so, fair or not, my system has kind of blamed the "brains" for the damage caused. My husband for his part, greatly enjoyed the Slow Roasted Pork Belly on Almond Mash, wilted spinach and Balsamic Jus paired with Nitida Calligraphy 2010.</span></div>
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<b><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #134f5c;">The Foodbarn's Calf's Brains</span></span></i></b></div>
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<span class="Apple-style-span" style="color: #134f5c; font-family: 'Trebuchet MS', sans-serif;"><b><i>Banana Crepe with Rum and Treacle Ice Cream</i></b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;">To finish off our adventure I went caribbean and chose the Banana Crepe in a coconut sauce with Rum & Treacle Ice Cream and my other half had the Tempura Taleggio with a Sweet Herb Vinaigrette. My choice was good but not so memorable, while his was not very good at all. The idea had its merit, but the sauce was too tangy and salty for an already salty cheese so it didn't really taste much like dessert, but like a salty starter. Like everything I write here, this is just my opinion, but I think they could still save the dish by changing the sauce to, for example, a Sweet blackberry/raspberry and balsamic vinaigrette with basil.</span></span></div>
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<span class="Apple-style-span" style="color: #134f5c; font-family: 'Trebuchet MS', sans-serif;"><b><i>Tempura Taleggio with sweet herb vinaigrette</i></b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;">Overall, it was a good experience, service was outstanding and the food had a lovely presentation and generally good tastes and textures. If you're going that way, it is a place you should try. They also have a deli where you can buy nice breads and other stuff, so if you're going from Noordhoek towards Hout Bay (heading to Cape Town) you can probably stock up on some goodies for a lovely picnic at Chapman's Peak (ask where the deli is though, because it's not right next to the restaurant as you would expect).</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;">If you have your own recollection of an experience at this restaurant, please, by all means share it here.</span></span></div>
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</script><fb:like font="trebuchet ms" href="http://isafoodaddict.blogspot.com/2011/09/foodbarn-restaurant-loving-food-and.html" send="true" show_faces="true" width="450"></fb:like>Isafoodaddicthttp://www.blogger.com/profile/02541564431505787331noreply@blogger.com20A Village Ln, Cape Town, South Africa-34.097004376149677 18.377058506011963-34.098647876149677 18.374591006011961 -34.095360876149677 18.379526006011965tag:blogger.com,1999:blog-4911148726830601149.post-6041055287390418602011-08-30T11:11:00.004+02:002011-09-07T11:29:12.811+02:00Cape Town Gastronomic Adventure<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The "Mother City", as Cape Town is known in SA, is also very much recognised for its amazing culinary experiences against the backdrop of Table Mountain, Table Bay and the Winelands. Having been to Cape Town a couple of times already, we came prepared for a gastronomic adventure in and around the City Bowl, and what an adventure it was! </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">We started our trip on a Sunday, and let me just pause here to recommend that you try to avoid Sundays and Mondays in Cape Town as many places are closed and you end up jumping from place to place trying to find one that is open. We were lucky enough though, to land at <a href="http://www.theburgerjoint.co.za/"><span class="Apple-style-span" style="color: blue;">Hudsons - The Burger Joint</span></a> on Kloof Street where a carefully crafted selection of gourmet burgers and local beer brews awaited, not to mention the staff who were just great...</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The next day we woke up with a craving for a good bakery and headed for Cafe Milano, only to find it closed (remember my warning?), then we went to one more place with the same fate until finally a Capetonian friend took us out of our confusion and we joined him for lunch instead at Crave. A lively small spot in a busy corner next to the Thibault Square, <a href="http://www.cravesa.com/"><span class="Apple-style-span" style="color: blue;">Crave</span></a> serves the freshest Muffins, Sandwiches, Soup, salads and smoothies to cater for the hungry and hip souls in its surroundings. After touring around the city for a while and enjoying the sea breeze, we headed for <a href="http://www.andunion.com/"><span class="Apple-style-span" style="color: blue;">&Union</span></a> for some imported artisan craft beer and a chilled Cape Town Sundowner while snacking on some delicious cured meats.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #134f5c;"><i>Addis in Cape Ethiopian Restaurant</i></span></span></td></tr>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The evening was still young and after some much needed rest and refresh, we headed to <a href="http://www.addisincape.co.za/"><span class="Apple-style-span" style="color: blue;">Addis in Cape</span></a>, highly recommended by several friends it lived up to our expectations through a delightful and very different culinary experience greatly enhanced by the special ambiance.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">At this point, with four different restaurants and bars under our belt in only two days, the tummy started to feel it, but with so much of Cape Town still to taste, we headed for our next destination: <a href="http://belezarestaurant.co.za/"><span class="Apple-style-span" style="color: blue;">Beleza</span></a>. When I read you could have a proper breakfast in Cape Town for R12 I could hardly believe it, but guess what? All true, and not only so, but the restaurant was handsomely put together and with great service! Next came Lunch, looking for some true Cape Malay food and following advice from a local friend I found <a href="http://www.strictlyhalaal.com/mariams-kitchen/"><span class="Apple-style-span" style="color: blue;">Mariam's Kitchen</span></a><span class="Apple-style-span" style="color: blue;">.</span> Very much your day-to-day restaurant in terms of looks and presentation, but the Beef Salomie tasted just like mama's best! We finished off the day with <a href="http://www.anatoli.co.za/"><span class="Apple-style-span" style="color: blue;">Anatoli</span></a> Turkish restaurant as advised by a local and loved the authenticity of the food and the setting, we felt transported to Istanbul! From the flat bread and meze to the coffee, the experience was unique.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Next morning, we had a late breakfast at<span class="Apple-style-span" style="color: blue;"> </span><a href="http://www.jasonbakery.com/"><span class="Apple-style-span" style="color: blue;">Jason Bakery</span></a>, we only knew about it because every time we passed by there were plenty of people gathering around the street counter and hence decided to give it a try. The place was lovely and we had the best croissants ever with a huge mug of hot foamy chocolate, service, however, could have been better. </span><br />
<a href="http://4.bp.blogspot.com/-fh_lgP7UMBM/TlyiVdGjIqI/AAAAAAAAALI/x-WgxhAwgys/s1600/Cape+Town+Restaurants+-++The+Foodbarn+Calf%2527s+brains+Noordhoek.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="155" src="http://4.bp.blogspot.com/-fh_lgP7UMBM/TlyiVdGjIqI/AAAAAAAAALI/x-WgxhAwgys/s200/Cape+Town+Restaurants+-++The+Foodbarn+Calf%2527s+brains+Noordhoek.png" width="200" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
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Then for the much awaited visit to<span class="Apple-style-span" style="color: blue;"> </span><a href="http://www.blogger.com/"><span class="Apple-style-span" style="color: blue;"><span id="goog_300507613"></span>The Foodbarn</span><span id="goog_300507614"></span></a> in Noordhoek. We found it while looking for a place to eat after Chapman's peak drive and booked our place for wednesday late lunch. we went for the 3-course tasting menu paired with some fabulous Nitida wines and it was the perfect end to our Cape Town Gastronomic Adventure. The food was generally tasty, well-presented and creative, and although the Calf's brains I had for mains might have been too much for my already sensible tummy, I guess it was worth the try.</span></div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ggLnbdQv2Zc/Tlyfvdtl-5I/AAAAAAAAALE/zaR3vl74eFA/s1600/Cape+Town+restaurants+-+The+foodbarn+noordhoek+love+food+love+life.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-ggLnbdQv2Zc/Tlyfvdtl-5I/AAAAAAAAALE/zaR3vl74eFA/s640/Cape+Town+restaurants+-+The+foodbarn+noordhoek+love+food+love+life.png" width="492" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i><span class="Apple-style-span" style="color: #134f5c;">The Foodbarn Restaurant in Noordhoek</span></i></span></td></tr>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So that was it, we wanted to go off the-beaten-path of Cape Town and the typical V&A Restaurants and I guess we made it happen with all good surprises.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ps. Restaurant reviews for each restaurant will be coming up soon, so watch this space!</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #cc0000;"><i><b>Love, iSa</b></i></span></span></div>
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</script><fb:like font="trebuchet ms" href="http://isafoodaddict.blogspot.com/2011/08/cape-town-gastronomic-adventure.html" send="true" show_faces="true" width="450"></fb:like>Isafoodaddicthttp://www.blogger.com/profile/02541564431505787331noreply@blogger.com4Cape Town, South Africa-33.9248685 18.424055299999964-34.3691365 18.075444799999964 -33.4806005 18.772665799999963tag:blogger.com,1999:blog-4911148726830601149.post-45027539148023320892011-08-07T22:11:00.004+02:002011-09-07T11:31:01.940+02:00Tortellino D'Oro - Authentic Italian Restaurant<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-u8f_i5OPrk4/Tj7q0Vmka0I/AAAAAAAAAIw/WqiIq2CZBBM/s1600/Tortellino+D%2527Oro+-+Terrace.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-u8f_i5OPrk4/Tj7q0Vmka0I/AAAAAAAAAIw/WqiIq2CZBBM/s200/Tortellino+D%2527Oro+-+Terrace.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="color: blue; text-align: center;"><i><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #444444;">Source:</span><span style="color: blue;"> </span><a href="http://www.tortellino.co.za/" style="color: blue;">http://www.tortellino.co.za</a></span></i></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><i><b>Food:</b></i> Italian, Pasta</span><br />
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><i><b>Wine:</b></i> Good Selection, although Pricey.</span><br />
<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><i><b>Service:</b></i> Good. Still room for improvement.</span><br />
<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><i><b>Ambiance:</b></i> Casual, smarter in the evenings.</span><br />
<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><i><b>In a nutshell:</b></i> Hearty food, nice wine and good service. Homemade pasta and excellent fresh ingredients and combinations thereof are the signature of this restaurant, with owners always present and an excellent culinary experience almost certain. Always a great choice, although rather on the pricey side. You should book for dinner.</span><br />
<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><i><b>City:</b></i> Johannesburg, South Africa</span><br />
<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><i><b>Address:</b></i> Oaklands Shopping Centre. C/o Pretoria Str & Victoria Rd. Oaklands.</span><a href="http://www.tortellino.co.za/contact/contact.htm#" style="color: #444444; font-family: "Trebuchet MS",sans-serif;"> <span class="Apple-style-span" style="color: blue;">View Map</span></a><br />
<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"> <i><b>Tel:</b></i> 011 483 1249</span><br />
<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><i><b>Website:</b></i> </span><a href="http://www.tortellino.co.za/" style="color: blue; font-family: "Trebuchet MS",sans-serif;">http://www.tortellino.co.za/</a><br />
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">I've always been a fan of Italian cooking for its relaxed and casual style, yet color and flavor full meals, with another take on vegetables and a great deal of olive oil. Italian food, however, is much broader than one sometimes imagines, with dishes varying from very fresh and summer toned to creamy and rich. </span><span id="goog_110639011"></span><span id="goog_110639012"></span><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ENGslMEz9_I/Tj7v0gNV7gI/AAAAAAAAAJw/lTTXTySBrWE/s1600/Tortellino+D%2527Oro+-+Deli1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="295" src="http://3.bp.blogspot.com/-ENGslMEz9_I/Tj7v0gNV7gI/AAAAAAAAAJw/lTTXTySBrWE/s400/Tortellino+D%2527Oro+-+Deli1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #444444;">Source:</span><span style="color: blue;"> </span><a href="http://www.tortellino.co.za/" style="color: blue;">http://www.tortellino.co.za</a></span></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #444444;">Source:</span><span style="color: blue;"> </span><a href="http://www.tortellino.co.za/" style="color: blue;">http://www.tortellino.co.za</a></span></i></td></tr>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">We've found a place right here in Johannesburg where all these flavors coincide and where you can sit down to indulge or buy a whole lot of goodies from the deli to keep enjoying at home, this place is Tortellino D'Oro... </span><br />
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<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">Located on Athol-Oaklands Rd in a small shopping <span id="goog_110639001"></span><span id="goog_110639002"></span>centre, it's a haven for us food lovers, filled with amazingly looking antipasti options (fresh and pickled), Italian bakery, take-away meals, wonderful fresh Homemade Pasta and Gelato italiano, and a great sit-down experience, this place will leave you wanting to come back for more. It was so much so, in fact, that after our first visit we were back there again less than a week later, in ocassion of a friend's birthday.</span><br />
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<a href="http://2.bp.blogspot.com/-gKgh1r_lxV4/Tj7vnN4hPSI/AAAAAAAAAJs/-yBc43YtJqE/s1600/Tortellino+D%2527Oro+-+Valeria+%2526+Isabel.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-gKgh1r_lxV4/Tj7vnN4hPSI/AAAAAAAAAJs/-yBc43YtJqE/s320/Tortellino+D%2527Oro+-+Valeria+%2526+Isabel.png" width="260" /></a></div>
<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">I can't really describe to you my step-by-step experience during one single evening, as it has by now become a potpourri of hearty memories, but I can tell you what it's been like in those two occasions and the dishes that I can clearly recall off the menu for their uniqueness and impact on me, I'm talking about wonderland here. OK, so it's not all perfect, we did have a bit of a dry and serious waiter the first time we came but after a few jokes, he started cracking. Even so, the hearty welcome and service of Valeria Bollini and Manfredo, will usually make up for any service mishaps. As cheesy as it may sound, I can even feel the love that goes into in their heart warming food, definitely the family home touch.</span><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Vj2glsKgzE8/Tj7vK-P_A4I/AAAAAAAAAJo/yalIJJg0q7U/s1600/Tortellino+D%2527Oro+-+Bakery" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-Vj2glsKgzE8/Tj7vK-P_A4I/AAAAAAAAAJo/yalIJJg0q7U/s320/Tortellino+D%2527Oro+-+Bakery" width="182" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #444444;">Source:</span><span style="color: blue;"> </span><a href="http://www.tortellino.co.za/" style="color: blue;">http://www.tortellino.co.za</a></span></i></td></tr>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">When you sit down, you're presented with the evening's assortment of freshly baked bread and some toppings like olive tapenade, butter and artichoke tapenade. A small platter with a variety of small appetizers will probably arrive following the bread to get your taste buds started. ALthough the menu is not very long, with a set and a seasonal menu to choose from you're still sure to have a tough time making up your mind. So both times we were there we selected an array of starters to share between all of us, and they were absolutely fantastic! From the ones we have tried the most memorable ones are the crostinis topped with camembert and pear; Veal tonne; Pear and almond salad drizzled with truffle oil; antipasti platter and the mussels in Napolitano Sauce (I still like the ones from Thomas Maxwell better, but these ones make a good standing). </span><br />
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<a href="http://1.bp.blogspot.com/-5tNuHbspFUg/Tj7wJLlw1LI/AAAAAAAAAJ0/5i5-EW-17lo/s1600/Tortellino+D%2527Oro+-+Italian+Wine.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="http://1.bp.blogspot.com/-5tNuHbspFUg/Tj7wJLlw1LI/AAAAAAAAAJ0/5i5-EW-17lo/s400/Tortellino+D%2527Oro+-+Italian+Wine.png" width="400" /></a></div>
<a href="http://3.bp.blogspot.com/-I_lglNpOzS4/Tj7uTdq6LUI/AAAAAAAAAJc/pvnzLdCMM64/s1600/Tortellino+D%2527Oro+-+Green+Taglionni+with+Porcini+Mushrooms.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="272" src="http://3.bp.blogspot.com/-I_lglNpOzS4/Tj7uTdq6LUI/AAAAAAAAAJc/pvnzLdCMM64/s320/Tortellino+D%2527Oro+-+Green+Taglionni+with+Porcini+Mushrooms.png" width="320" /></a><span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">The mains have all been good as well, although some better and more outstanding than others. If you go, which you must, definitely try the Ravioli filled with Ricotta and Porcini Mushrooms in a butter sage sauce, Green Taglionni with Porcini Mushrooms and truffle oil and Angel Hair Pasta al Salmone. Yes, there are many more options and it all sounds and looks so good, but you'll go for a sure win with these ones. We have also tried other dishes on the menu which were very nice indeed but not quite as mind-blowing as the previously mentioned ones: Spaghetti with Clams, Pasta with Crab Sauce and I've also heard the Kinglip is a good choice, but haven't given it a try due to it being an orange seafood choice in the SASSI list, as it's overfished. </span><br />
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<a href="http://1.bp.blogspot.com/-52439YRAz9s/Tj7u0OkJEqI/AAAAAAAAAJk/dBFfKoSYuUU/s1600/Tortellino+D%2527Oro+-+Pasta+al+Salmone.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="170" src="http://1.bp.blogspot.com/-52439YRAz9s/Tj7u0OkJEqI/AAAAAAAAAJk/dBFfKoSYuUU/s200/Tortellino+D%2527Oro+-+Pasta+al+Salmone.png" width="200" /></a><a href="http://2.bp.blogspot.com/-5wbBGJVrcLY/Tj7umFIapjI/AAAAAAAAAJg/wMsh4XdZeCY/s1600/Tortellino+D%2527Oro+-+Spaghetti+with+clams.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="170" src="http://2.bp.blogspot.com/-5wbBGJVrcLY/Tj7umFIapjI/AAAAAAAAAJg/wMsh4XdZeCY/s200/Tortellino+D%2527Oro+-+Spaghetti+with+clams.png" width="200" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #444444;">Source:</span><span style="color: blue;"> </span><a href="http://www.tortellino.co.za/" style="color: blue;">http://www.tortellino.co.za</a></span></i></td></tr>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">Desserts I find, are more often than not, heavily overpriced in most restaurants, and Tortellino D'Oro adheres well to this rule. However, we have also given a go to our sweet tooth at this restaurant and my best choice thus far in that department has got to be the chocolate gelato, just great! (and good value for money) Let yourself go and have it in a cone, nothing better than licking your way through it. The Tiramisu was also nice, but I remember it was almost R50 and I've had better.</span><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-U-alar7WBSo/Tj7w_Mj7kfI/AAAAAAAAAJ8/xFpUfKIn9yo/s1600/Tortellino+D%2527Oro+-+Restaurant.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="164" src="http://2.bp.blogspot.com/-U-alar7WBSo/Tj7w_Mj7kfI/AAAAAAAAAJ8/xFpUfKIn9yo/s200/Tortellino+D%2527Oro+-+Restaurant.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #444444;">Source:</span><span style="color: blue;"> </span><a href="http://www.tortellino.co.za/" style="color: blue;">http://www.tortellino.co.za</a></span></i></td></tr>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">To be fair, we have been in amazing company both times we've been there and hence it certainly helps making it all extra special, but this place is absolutely worth a visit. Just to give you an idea, I've never been to Italy, but it's the closest I've felt to it. I'm still looking forward to go back for some extra unique foodie goodies, like Aceto Balsamico with white Truffle, Porcini Mushrooms or some of those giant fat olives.</span><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-7Ic6TuX4MLg/Tj7xKZftOUI/AAAAAAAAAKA/CsF0NZKP3us/s1600/Tortellino+D%2527Oro+-+Comic+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-7Ic6TuX4MLg/Tj7xKZftOUI/AAAAAAAAAKA/CsF0NZKP3us/s400/Tortellino+D%2527Oro+-+Comic+1.jpg" width="310" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #444444;">Source:</span><span style="color: blue;"> </span><a href="http://www.tortellino.co.za/" style="color: blue;">http://www.tortellino.co.za</a></span></i></td></tr>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">If you decide to give it a try, please let me know how it goes!</span><br />
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<b><i><span style="color: #cc0000; font-family: 'Trebuchet MS', sans-serif;">Love, iSa</span></i></b></div>
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</script><fb:like font="trebuchet ms" href="http://isafoodaddict.blogspot.com/2011/08/tortellino-doro-authentic-italian.html" send="true" show_faces="true" width="450"></fb:like>Isafoodaddicthttp://www.blogger.com/profile/02541564431505787331noreply@blogger.com0Oaklands, Johannesburg, South Africa-26.146703417475123 28.063461395739751-26.152638917475123 28.057625895739751 -26.140767917475124 28.06929689573975tag:blogger.com,1999:blog-4911148726830601149.post-32767324868738597602011-08-05T11:56:00.002+02:002011-08-05T11:58:15.183+02:00Daddy's Deals - Groupon's got competition!<h6 class="uiStreamMessage" ft="{"type":1}" style="color: #444444; font-family: "Trebuchet MS",sans-serif; font-weight: normal;"><span class="messageBody" ft="{"type":3}" style="font-size: small;">Remember I mentioned there is a site named Groupon where you can get excellent deals in South Africa? well they apparently have just gotten some competition! Kulula has entered the deal madness too! check it out.</span><span style="font-size: small;"><a href="https://www.daddysdeals.co.za/competition/thanks#.Tju9eGLKO4U.blogger"> Daddy's Deals </a></span></h6><h6 class="uiStreamMessage" ft="{"type":1}" style="color: #444444; font-family: "Trebuchet MS",sans-serif; font-weight: normal;"><span style="font-size: small;"><i style="color: #cc0000;">Love, iSa </i></span></h6>Isafoodaddicthttp://www.blogger.com/profile/02541564431505787331noreply@blogger.com0tag:blogger.com,1999:blog-4911148726830601149.post-41305085817002633242011-08-03T12:52:00.004+02:002011-09-07T11:32:12.685+02:00The Good Food Studio (Pick n Pay) - Indian Cooking Class<div style="text-align: justify;">
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.picknpay.co.za/picknpay/content/en/good-food-studio" style="color: blue; font-family: "Trebuchet MS",sans-serif;">Photo: Pick n Pay website</a></td></tr>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">First of all, apologies for the long absence, but have been busy looking for my dream job lately and hope you can understand that it has taken priority at the moment. I also felt the two long weeks of no writing, I missed it terribly and I have so much to tell you about!!!</span></div>
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The other night my friend Sonia and I went to try our culinary skills and learn some more. We headed to The Good Food Studio in the Pick n Pay on William Nicol. </div>
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.picknpay.co.za/picknpay/content/en/good-food-studio" style="color: blue; font-family: "Trebuchet MS",sans-serif;">Photo: Pick n Pay website</a></td></tr>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;">We stumbled upon these cooking classes at The Good Food Studio via our daily email intake of Groupon special promotions... </span></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;">Just to fill you in quickly, in case you haven't heard about </span></span><a href="http://www.mycitydeal.co.za/"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: blue;">Groupon</span></span></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;">, it's a very nice way to access hot deals in your city of choice, including cooking classes, restaurant meals, Laundry and other great bargains usually at a discount of over 50%! So, one day a cooking class voucher promotion arrives at my inbox and of course, food lover as I am, I recruited my friend Sonia to come with.</span></span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">We booked in advanced for the class that interested us most from the schedule published on their website, the Indian Cooking class. A fully fledged, modernly decorated and fully equipped cooking studio filled with enthusiastic food lovers awaited. We proceeded to get some drinks from the bar for our dinner and there was a very limited but affordable wine list available, we chose a Rose and carried on to the cooking studio itself. I was very surprised to see the quality of the setup, with various top of the line working an cooking stations, lockers to store away your belongings and we each also got an apron and cloth for the evening. </span><br />
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We had two Chefs hosting us, teaching and checking that we didn't burn the food or ourselves. A handful of Recipes were passed on to us and the cooking began. Throughout the evening we would all gather around the Chef's station to watch and learn how it's done and then proceed to our stations to carry on the tasks and get the various recipes done and at the end feasted on our creations. We learned how to cook Lamb Samoosas, Naan Bread, Cucumber Raita and the best Chicken Korma I've ever tried!</div>
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<span class="Apple-style-span" style="color: #444444;">I have to say, the Chefs and the other attendees in the class were great and with the company of my good friend, we had lots of fun. I would highly recommend checking it out. It's probably a great plan for an evening out to eat and enjoy quality time with your couple, with a friend or just to add more recipes and culinary skills to your acumen.</span><br />
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<a href="http://2.bp.blogspot.com/-_H2SA2jybds/Tjko9OJUudI/AAAAAAAAAHo/iLpJgk5krlk/s1600/pick+n+pay+good+food+studio+-+indian+food+feast.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="http://2.bp.blogspot.com/-_H2SA2jybds/Tjko9OJUudI/AAAAAAAAAHo/iLpJgk5krlk/s400/pick+n+pay+good+food+studio+-+indian+food+feast.png" width="400" /></a></div>
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</script><fb:like font="trebuchet ms" href="http://isafoodaddict.blogspot.com/2011/08/good-food-studio-pick-n-pay-indian.html" send="true" show_faces="true" width="450"></fb:like>Isafoodaddicthttp://www.blogger.com/profile/02541564431505787331noreply@blogger.com1William Nicol and Republic Rd, Sandton, South Africa-26.0897367 28.02581310000005-26.0986912 28.017308100000051 -26.080782199999998 28.03431810000005tag:blogger.com,1999:blog-4911148726830601149.post-52075390254937038242011-07-16T14:53:00.004+02:002011-09-07T11:37:40.387+02:00Prawns in Lemongrass and Honey sauce - MexicAsian Fajitas<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;"><b><i>Signature dish by iSa</i></b></span></span></div>
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<a href="http://1.bp.blogspot.com/-GzR45uhN9rU/TiGFKSLC3bI/AAAAAAAAAG0/Z5ha9jXmJZI/s1600/MexicAsian+Prawn+Fajitas+2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="323" src="http://1.bp.blogspot.com/-GzR45uhN9rU/TiGFKSLC3bI/AAAAAAAAAG0/Z5ha9jXmJZI/s400/MexicAsian+Prawn+Fajitas+2.png" width="400" /></a></div>
<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><b><i>Type:</i></b> Main</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;"><i><b>Prep Time:</b></i> 30 - 40 mins</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;"><b><i>Cooking Time:</i></b> 10 mins</span></span></div>
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<a href="http://1.bp.blogspot.com/-p0Gy3f11kDQ/TiGE-2s1LSI/AAAAAAAAAGg/eyHqBRpFlds/s1600/Asian+Spices+-+Lemongrass%252C+Garlic+and+Ginger.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="261" src="http://1.bp.blogspot.com/-p0Gy3f11kDQ/TiGE-2s1LSI/AAAAAAAAAGg/eyHqBRpFlds/s320/Asian+Spices+-+Lemongrass%252C+Garlic+and+Ginger.png" width="320" /></a><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;"><i><b>Servings:</b></i> 7-8 Portions (depending on portion size)</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><i><span class="Apple-style-span" style="color: #e69138;">Ingredients:</span></i></b></span></div>
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<ul><a href="http://3.bp.blogspot.com/-EivQOPivd_E/TiGFBGm1zfI/AAAAAAAAAGk/_xSUEn8ACF0/s1600/Asian+Spices+-+Pan+frying.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="224" src="http://3.bp.blogspot.com/-EivQOPivd_E/TiGFBGm1zfI/AAAAAAAAAGk/_xSUEn8ACF0/s320/Asian+Spices+-+Pan+frying.png" width="320" /></a>
<li><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">2.5 kg of prawns peeled seasoned with a bit of sea salt</span></li>
<li><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">2 Lemongrass Stalks finely chopped (preferably crushed in a mortar)</span></li>
<li><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">1 big fat Ginger root, peeled and grated or finely chopped</span></li>
<li><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">50 - 70 gr Honey</span></li>
<li><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">5 big fresh Garlic cloves finely chopped</span></li>
<li><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">2 Lemons</span></li>
<li><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">Vegetable Oil</span></li>
<li><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">2 shots of Tequila</span></li>
<li><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">Red Kidney Beans</span></li>
<li><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">Sour Cream</span></li>
<li><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">Cheddar</span></li>
<li><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">Jalapeños</span></li>
<li><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">16-20 Tortillas</span></li>
<li><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><a href="http://isafoodaddict.blogspot.com/2011/07/hot-mexican-salsa.html"><span class="Apple-style-span" style="color: #e69138;">Hot Mexican Salsa</span></a> or Salsa Chipotle</span></li>
<li><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">1 bowl (250 -300 gr) of <a href="http://isafoodaddict.blogspot.com/2011/07/guacamole.html"><span class="Apple-style-span" style="color: #e69138;">Guacamole</span></a></span></li>
<li><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">1 Bowl (200 gr) of <a href="http://isafoodaddict.blogspot.com/2011/07/pico-de-gallo.html"><span class="Apple-style-span" style="color: #e69138;">Pico de Gallo</span></a></span></li>
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<a href="http://4.bp.blogspot.com/-YCeLY7erSOw/TiGFNWAELkI/AAAAAAAAAG4/PGBEI6l088E/s1600/Prawns+flambe.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-YCeLY7erSOw/TiGFNWAELkI/AAAAAAAAAG4/PGBEI6l088E/s320/Prawns+flambe.png" width="235" /></a></div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;"><b><i><span class="Apple-style-span" style="color: #e69138;"></span></i></b></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;"><b><i><span class="Apple-style-span" style="color: #e69138;"><a name='more'></a></span></i></b></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;"><b><i><span class="Apple-style-span" style="color: #e69138;">How to make the Prawns</span></i></b>: Heat up, on medium heat, 1 large wok or 2 large pans and toss in approximately 2 tbsp of vegetable oil, twirl it around in the pan. Put in the the lemongrass, followed by the ginger and the garlic and roast slightly, watching not to burn it all. Then put in the prawns, allow them to turn a bit pink and immediately follow with the honey, stir and throw in the tequila while allowing to catch some fire to flambé (if you're not cooking on a gas stove, then make sure to have a lighter at hand before you put in the tequila, but be careful, flambeing can be quite dangerous; if you don't know how to handle the pan and an open flame, rather let the alcohol simply cook away). </span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;">Let the alcohol burn away for about 1 min and quickly take out the prawns to avoid overcooking. Then put in the juice of 2 lemons in the sauce and allow to reduce for a further 3 - 5 mins). Pour this hot sweet and sour sauce over the prawns and serve.</span></span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><b><i><span class="Apple-style-span" style="color: #e69138;">How to serve:</span></i></b> Before making the prawns make sure you have all the accompanying dishes ready and on the table, as prawns get cold very quickly. So this is how the side dishes come together:</span><br />
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<li style="text-align: justify;"><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">Beans: This would be preferably served with black beans, but since red kidney are more readily available in SA, I usually just go for this option. To make your life simpler, just open a can of red kidney beans, pour all content into a small pan and reduce until you a get a more mushy and thicker bean concoction. If they are failing to get gooey by themselves, simply crush some of them a bit against the sides of the pan with a fork.</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;">Salsa: Hopefully you are lucky enough to have some Mexican friends that are so lovely that they bring you the real stuff from there. However, if you don't happen to be as lucky as we are, you can also have the ready-made convenience but not just as perfect, of the Woolies Chipotle Salsa, is a fairly new range, but quite surprisingly close to the Mexican stuff. If you like to make your own salsa, please check out my <a href="http://isafoodaddict.blogspot.com/2011/07/hot-mexican-salsa.html"><span class="Apple-style-span" style="color: #e69138;">Salsa Recipe</span></a><span class="Apple-style-span" style="color: #e69138;">.</span></span></span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;">Guacamole: This I would never recommend you to get ready made. For my simple Guacamole recipe simply <a href="http://isafoodaddict.blogspot.com/2011/07/guacamole.html"><span class="Apple-style-span" style="color: #e69138;">click here</span></a><span class="Apple-style-span" style="color: #e69138;">.</span></span></span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;">Pico de Gallo: This you'll definitely not find anywhere in SA ready made, but it's indeed very simple to make, for the recipe <a href="http://isafoodaddict.blogspot.com/2011/07/pico-de-gallo.html"><span class="Apple-style-span" style="color: #e69138;">click here</span></a><span class="Apple-style-span" style="color: #e69138;">.</span></span></span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;">Flour Tortillas: I don't even bother trying to make them anymore, it took me one whole day of frustration a few years ago to realize it wasn't worth the trouble. So you can either get them from Gaby (I'll give you the details so you can order from her, right here in JHB), or if not in Joburg or in a hurry, you can buy the ones from Woolies. Just heat them up in the microwave and serve covered by a cloth, to keep them warm.</span></span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;">The rest: Grated cheddar, Sour Cream and Jalapeños just serve in various serving dishes.</span></span></li>
</ul>
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<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;"><b><i><span class="Apple-style-span" style="color: #e69138;">How to eat it:</span></i></b> Take a tortilla and fill in with a bit of everything, I usually start with the sauces and the prawns and then the rest. Don't be too greedy though, because you'll end up spilling all over the place. Best way to fold it is as follows, check out the pic:</span></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-3o_sgSn_aNU/TiGFCTHV4QI/AAAAAAAAAGo/6Nd7NhVCxtA/s1600/How+to+fold+a+burrito.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-3o_sgSn_aNU/TiGFCTHV4QI/AAAAAAAAAGo/6Nd7NhVCxtA/s320/How+to+fold+a+burrito.png" width="249" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Source: <a href="http://alipuckett.com/">alipuckett.com</a></i></td></tr>
</tbody></table>
<div style="text-align: justify;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-o0XZnCGflbI/TiGE7rYupNI/AAAAAAAAAGc/wUUP1Jxl12o/s1600/3+steps+to+fold+a+burrito.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-o0XZnCGflbI/TiGE7rYupNI/AAAAAAAAAGc/wUUP1Jxl12o/s400/3+steps+to+fold+a+burrito.png" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Source:<span class="Apple-style-span" style="color: blue;"> </span></i><i><a href="http://www.taste.com.au/"><span class="Apple-style-span" style="color: blue;">www.taste.com.a</span></a><span class="Apple-style-span" style="color: blue;">u</span></i></td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">This time we had it with caipirinhas but you can also enjoy it with margaritas or beer and the best company you can find! it's a very exciting but casual meal, so don't invite people who are not prepared to eat with their hands! Enjoy!</span></div>
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<a href="http://3.bp.blogspot.com/-yk8pOAEshfg/TiGFD02BvHI/AAAAAAAAAGs/beUfEkSxHp0/s1600/Isa+Food+Addict+with+Hello+Kitty+Apron.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-yk8pOAEshfg/TiGFD02BvHI/AAAAAAAAAGs/beUfEkSxHp0/s320/Isa+Food+Addict+with+Hello+Kitty+Apron.png" width="184" /></a><a href="http://4.bp.blogspot.com/-1p4GDihYWBw/TiGFPogZJuI/AAAAAAAAAG8/8ceYCpPkgTk/s1600/Salsa+Habanera+Mexicana.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-1p4GDihYWBw/TiGFPogZJuI/AAAAAAAAAG8/8ceYCpPkgTk/s320/Salsa+Habanera+Mexicana.png" width="232" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #cc0000;"><b><i>Love, iSa</i></b></span></span></div>
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</script><fb:like font="trebuchet ms" href="http://isafoodaddict.blogspot.com/2011/07/prawns-in-lemongrass-and-honey-sauce.html" send="true" show_faces="true" width="450"></fb:like>Isafoodaddicthttp://www.blogger.com/profile/02541564431505787331noreply@blogger.com2Johannesburg, South Africa-26.2041028 28.047305100000017-26.2715043 27.949729600000015 -26.136701300000002 28.144880600000018tag:blogger.com,1999:blog-4911148726830601149.post-70962496169479873832011-07-10T22:13:00.002+02:002011-07-10T22:14:50.995+02:00Guacamole<div style="text-align: justify;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><b><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Sauces by iSa</span></span></b></i></div></div><div style="text-align: justify;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></span></div></div><div><div style="text-align: justify;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><i><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Type:</span></span></i></b><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> Sauce</span></span></div></div><div style="text-align: justify;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><b><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Prep Time:</span></span></b></i><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> 10 - 15 mins </span></span></div></div><div style="text-align: justify;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><i><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cooking Time:</span></span></i></b><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> 0 mins</span></span></div></div><div style="text-align: justify;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><i><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Servings:</span></span></i></b><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> 6 - 8 Portions (depending on portion size)</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #e69138;">Ingredients:</span></span></i></b></div></div></div><div style="text-align: justify;"><ul><li><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">4 Ripe Avocados</span></li>
<li><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">1/3 Bunch Coriander finely chopped</span></li>
<li><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">1 Lemon </span></li>
<li><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">1 Chili finely chopped or 2 sliced Jalapeños</span></li>
<li><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">Salt and pepper to taste</span></li>
<li><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">Cayenne Pepper</span></li>
<li><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">Ingredients for variations: Sour cream or cream, Powdered Lemon Tajin (my dear friend Lucia brings it for us from Mexico), Tomato Brunoise.</span></li>
</ul></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><i><span class="Apple-style-span" style="color: #e69138;">How to make Guacamole:</span></i></b> Peel the avocados and put in the flesh in a bowl (keep 1 or 2 of the pits on the side). Mash the Avos until arriving at an almost homogeneous puree. Stir in the juice of 1 lemon, the coriander, chili and salt and pepper to taste. Try it and see if needs more seasoning. Serve in a bowl and sprinkle some cayenne pepper on top for a more colorful presentation.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><i><span class="Apple-style-span" style="color: #e69138;">Variations</span></i></b>: If you like...</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">...a more creamy Guacamole, stir in a bit of cream or sour cream.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">...to use it for dipping nachos, then stir in some small tomato cubes (brunoise).</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">...to make use of mexican goodies, sprinkle with some Powdered lemon Tajin instead of the Cayenne pepper.</span></span><br />
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<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">Enjoy as a dip for nachos or pair with any mexican meal, or Latin American for that matter, we all love it!</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><i><span class="Apple-style-span" style="color: #cc0000;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><i><span class="Apple-style-span" style="color: #cc0000;">Love, iSa</span></i></b></span></div><br />
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</script><fb:like font="trebuchet ms" href="http://isafoodaddict.blogspot.com/2011/07/guacamole.html" send="true" show_faces="true" width="450"></fb:like>Isafoodaddicthttp://www.blogger.com/profile/02541564431505787331noreply@blogger.com0Johannesburg, South Africa-26.2041028 28.047305100000017-26.2715043 27.949729600000015 -26.136701300000002 28.144880600000018tag:blogger.com,1999:blog-4911148726830601149.post-42121428954201666412011-07-10T21:51:00.001+02:002011-07-10T21:54:23.053+02:00Pico de Gallo<div style="text-align: justify;"><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><b><i>Sauces by iSa</i></b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;"><b><i>Type:</i></b> Sauce</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;"><i><b>Prep time:</b></i> 15 min</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;"><b><i>Cooking time:</i></b> 0 min</span></span></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><b><i>Servings:</i></b> 6 portions (depending on serving size)</span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><div style="text-align: justify;"><span class="Apple-style-span" style="color: #e69138;"><i><b>Ingredients:</b></i></span></div></span></div><div><ul><li style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;">1/2 Yellow Pepper</span></span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;">1/2 Red Pepper </span></span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;">1/2 Green Pepper</span></span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;">1/2 Red Onion</span></span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;">1 or 2 Hot chilis</span></span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;">1/3 bunch of Coriander chopped finely</span></span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;">The juice of 1 or 2 lemons</span></span></li>
</ul><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;"><b><i><span class="Apple-style-span" style="color: #e69138;">How to make Pico de Gallo:</span></i></b> Chop all ingredients above finely and place into a bowl with the lemon juice (enough to slightly cover the rest of the ingredients). I just advise, for more tastiness to make it before anything else, so it gets to sit for a while (at least 30 mins) and allow all the flavors to come together. Enjoy with any Mexican meal or with anything you fancy to try it!</span></span></div></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><i><span class="Apple-style-span" style="color: #cc0000;">Love, iSa</span></i></b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;"><br />
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<div id="fb-root"></div><script src="http://connect.facebook.net/en_US/all.js#appId=227868200568621&xfbml=1"></script><fb:like href="http://isafoodaddict.blogspot.com/2011/07/pico-de-gallo.html" send="true" width="450" show_faces="true" font="trebuchet ms"></fb:like>Isafoodaddicthttp://www.blogger.com/profile/02541564431505787331noreply@blogger.com1Johannesburg, South Africa-26.2041028 28.047305100000017-26.2715043 27.949729600000015 -26.136701300000002 28.144880600000018