I enjoy having fresh clean foods while I watch Rugby or football games. My favourite snack to make must be "Nachos", I simply love the simplicity of nachos and how incredibly easy it is to quickly whip up. The main things that attract me to this dish is the use of completely fresh and clean ingredients. But people seem to rather go out and buy the salsa and guacamole ready made from the store, which I do not under stand. Firstly the guacamole has this unpleasant green color that I've never seen when I make my own. Then when it comes to the salsa, the ingredients simply don't have the crunchy juicy texture they had when they were made. But today with this recipe I hope I can inspire people to rather make all of this at home. So they can enjoy this wonderful dish the way it was ment too. . . Fresh! I have decide to give you a recipe for the traditional salsa and then another recipe which makes use of mango as the main component. The mango salsa is perfect for beautifully grilled salmon or even as a condiment for a spicy curry.
I will be posting a recipe for home made corn nacho chips and guacamole soon so keep an eye out for that.
Today I have decided to keep it simple with a easy home made chili oil. It does how ever take a bit of time, but at least you don't have to stand over it the entire time. Its also a very small ingredients list as well as amount of steps in the method. Some people choose to simply use this oil for a colourful decoration and some for actually enhancing the entire dish. There are plenty of ways to play around with this easy to make and long lasting oil. You can choose to incorporate more of a complex flavour profile by adding different spices, one really nice one for me is the Rosemary oil and mint combination for drizzling over roasted leg of lamb. As I mentioned earlier, this is a product that you can easily store in a air tight bottle or container and it will last you a good 8-12 months. As for what oil is the best to use when making your own flavoured infused oil, it should be a tasteless oil with little to no taste of its own. Some of the oils I would recommend include a good quality sunflower seed oil, canola oil or a good quality vegetable oil. While doing this you might also want to make use of you thermometer to ensure that your oil does not get too hot,other wise the ingredients will burn and you will be left with a bitter tasting oil.
So today I am bringing you a recipe that I was lucky enough to get from a friend that stay's in Germany. The amounts are estimates as her mother simply said you must be able to feel when the dough feels right. Being a chef and a passionate baker my self I understand what she means by that. It the same with me when I cook at home, I never use exact amounts of each ingredients. But rather add this or that till I feel that the taste and texture is at the correct level or desire. But too make it a bit easier for all of you, I have decided to make the amounts as accurate as possible so you don't have to guess.
As for the pumpkin to use when making this fabulous bread is really up too you. I would use a sweeter pumpkin just to ensure that the flavour is properly carried through out the bread. You can also prepare the pumpkin two different ways. The first way is to simply boil it until it is soft and you are able to mash it into a smooth paste. The second way is to roast it in the oven. This method will make the end product a bit sweeter as the natural sugars will be caramelise while in the dry cooking method. (I prefer to roast it, not just because of the extra sweetness but also because the paste will not be as wet) Too spice up this bread, great spices to add is cinnamon, nutmeg or even cardamon. To make it more of a sweeter bread, you can add a it more brown treacle sugar and a hint of vanilla extract.
So with out a further a due here is the recipe and method to make this tasty bread. Enjoy and don't be shy to share your pictures and results.
Good evening every one, I have been getting some request to start making video blogs. So I finally got the courage to put one together. It's a very basic video with a bit of slicing and dicing, as well as some tips and tricks which you can use in your kitchen at home. I will be making more, and with time the quality and interaction will improve. So keep and eye out for more, I'm going to try and at least make one every week. Hope you enjoy it, and make sure to share with friends and family.
I have made it a little bit fun with the intro as well as the background music.
So as you all know I departed for Kuwait on the 7th of February and I am glad to announce that I landed safely on the 8th of February. This pass week has been busy, had to get a lot of things done and have not had much time to post new recipes on my blog. I will only be able to post frequently from next month so please be patient. Some of the places I've been since I arrived in Kuwait is the Avenue's Mall. It is unlike any other mall in South Africa, take the biggest mall in South African and times that by 3 or 4 and you will get a idea of how big the Avenue's actually is. (and they still expanding with phase 4 and 5)! I am off the next two days and hope to explore Kuwait a bit more, really want to go to the old market and see what they have to offer.
Otherwise I don't have much else to say except that I am very excited to be here in Kuwait and will enjoy the time I will spend here.
Will keep everyone posted on what's hot and what's not in Kuwait for any one else which might be interested to come too Kuwait.
So yesterday I got a flood of people sending in questions and just showing there appreciation for my site and what they were able to gain from it. Yesterday I said with the blog post I posted that its was the last one before I going to Kuwait. Bur because I got so many messages I decided to squeeze in one last post to answer some of the questions that where asked yesterday.
Q&A 1. So someone asked me if I had hired in a web producer to make the theme for my site and the answer to that is no. I simply made use of a simple theme that is available on weebly (the website host I'm using) and simply personalised it myself. I also chose to use browns, reds, blues and greens on my website page to reflect my love for nature and the calming and relaxing effect it can have on a person to make the page more appealing to the eye.
Q&A 2. Another message I received asked me about how to get onto the Yahoo News! time line, as that is where he found my website. Unfortunately I am unable to answer this question as I myself do not know how I got there other than my site must have been trending and Yahoo News! decided to include me on there time line.
Q&A 3. I was also asked if I could make a list of all the other social media platforms I post on so that he/she could follow me on those as well for any and all updates. So here goes, I have a twitter account: @ChefDewetV(or you can just hit the follow button on my twitter feed on the side of my blog posts.), my Google+ account is De-wet Visser, my Facebook page is Chef Dewet Visser, my Pinterest is Chef De-Wet Visser, for Linked in you can simply search Dewet Visser and I also post on Glipho. Most of my posts on all of these socail media platforms are the same or similar to what I post on my website blog.
So those were some of the Questions I was asked to answer, but if you have any more questions you would like to get answered feel free to ask away. It really pleases me to get such great responses from my viewers and really appreciate the time you spend on my website.
Hope everyone has a great Friday
This is one of the simplest prepared sauces which you can prepare in under 3 minutes. The word Meuniere translates literally to "miller's wife". Meuniere also refers to both a sauce and a cooking method used mostly for delicate fish. The cooking method is when you dredge the fillet of fish in seasoned flour. The reason for this it to protect the fish due to its delicate nature. Later on I will post a great fish Meuniere recipe with french style mint peas but today I'm going to show you how to make just the sauce. The reason I love this sauce is because it's sharp and refreshing due to the lemon juice, and is also silky smooth and velvety from the butter. The salty cured capers also add a lovely dimension to the sauce which would otherwise make the sauce flat if not incorporated.
This is going to be my last post from South Africa. My next post will be when I'm in Kuwait and starting my next culinary journey in the local cuisine as well as in Japanese cuisine! I'm very excited and eager to share it with all of you.
Edited by: Monique Boaventura
Good Evening everyone, hope you are all well. Things have been a bit quiet these few days but I am happy to announce that the book is finally done and will be available for download on my website. There will be two download options, one document will have images with the recipes and the other won't (so if your cap is restricted you might want to download the one without pictures). Hope you all enjoy the book and let me know what you think of it. You can find the download file on the Recipes Page.
Edited by: Monique Boaventura
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I'm a chef at heart and by trade, enjoy what I do and have a passion for the culinary world.