Some Like it Hot

This one could do the trick for tomorrow’s intimate Valentine’s dinner or you could simply gobble it up on Wednesday morning with some garlic bread. Here’s what you need for the Hot Mush Salad.

image source: insidethekaganoffkitchen
  • 10 tablespoons extra virgin olive oil
  • 4 tablespoons balsamic vinegar
  • 2 tablespoon chopped fresh parsley
  • 6 garlic cloves, chopped fine
  • 1/2 tsp honey
  • Salt and pepper to taste
  • 2 packets of button mushrooms.
  • 8 cups mixed baby greens (spinach, rocket, pak choi or whatever’s there in the fridge)

Mix and blend 4 tablespoons of olive oil, vinegar, parsley, garlic and honey in a bowl. Add some salt and pepper (freshly ground, please!).  The dressing can be stored in the fridge for a day or more but serve at room temperature.
Heat 2 tablespoons of olive oil in a non-stick pan.  Add the mushrooms and sauté until they soften and change colour. 5 – 7 minutes is alright.
Lay a bed of greens in a large bowl, tossed with a generous amount of dressing. Add the hot mushrooms from the top and drizzle the remaining dressing.
Garnish with some grated Parmesan, pine nuts and a leaf of parsley. Enjoy it while it’s hot.

Bon Appétit!

– SB

Chocolate Today?

Love is on its way. And while we are waiting, it wouldn’t be a bad idea to sweeten our expectations. This Chocolate Day, how are you going to indulge your better half? Place a heart shaped box secretly into his or her closet or you two could finally take a day off and go for that much needed chocolate spa treatment. But if you don’t have plans yet here’s what you will need for the Chocolate Fridge Cake:

  • 1 large packet of your favorite biscuits
  • 3 tablespoons of golden syrup
  • 150g of chocolate (plain, milk, white or orange)
  • 150g of butter
  • A handful of dried fruits, if you like
  •  Strawberries
  1. Line a shallow square tin with some plastic wrap.
  2. Crush the biscuits and add the dried fruits if you’re using them.
  3. Melt the butter, the golden syrup and the chocolate in a double saucepan.
  4. Pour this chocolate sauce over the crushed biscuits and mix well.
  5. Place the mixture into the lined tin and level the top using a spoon.
  6. Put the mixture into the fridge for at least 3 hours.
  7. Turn the cake out onto a chopping board and remove the plastic wrap.
  8. Cut the cake into shapes of your choice (We’d say go with hearts if you’re good at it).
  9. Serve it on a clean white plate with two strawberries at the side.
  10. And ladies, wear the sparkle tonight.

Happy Chocolate Day!

(image source: Booths)

– SB

Serve it Right

So the next time you’re on a safari and malaria is a threat, call for a cocktail hour. Whether the good ole Gin and Tonic is a preventative for the disease or if it’s simply a concocted myth (get it?), it doesn’t mean you can’t enjoy a drink. Also, the fact that the first gin was made in the 16th Century to cure kidney disorders should inspire you to down another glass. Stir up the traditional concoction by making a visit to the kitchen because here’s what you’ll need:

  • Some gin and tonic of course!
  • A slice of cucumber
  • Green chili

Pour about three fingers of gin into a highball glass and add some tonic water, depending on your alcohol intake. Plunge a slice of cucumber and a nasty green chili into the drink. Add some ice cubes and stir well.


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