bread

Roasted Eggplant and Red Pepper Cheddar Sandwich with Guacamole

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So Wednesday I was home and my parents were working from home so my mom decided to make me and my dad something special for lunch. Normally we would just get a cup of instant noodels of a slice of bread with Nutella. We are not really the kind of people that go big on lunch. Although our weekend family breakfasts are legendary, complete with danish, fresh squeezed orange juice and home made chicken salad ! In fact our weekend breakfasts are so extensive that we usually skip lunch during the weekends. But Wednesday was special since my dad had been traveling a lot over the past few weeks and my brother got home early from school.

Since my mom is a magician with leftovers, she just grabbed whatever leftovers were in fridge and made us a delicious and incredibly tasty sandwich! This sandwich could be served in a restaurant or a deli! I swear it’s that good!

BEST SANDWICH EVER!
BEST SANDWICH EVER!

Ingredients: roasted red pepper in slices, slices of aubergine grilled in a pan with a little oil, cheddar cheese, salt and pepper

Ingredients for the guacamole: avocado, lemon juice, a little bit of mayonaise, knoflook, half a chili, little bit of olive oil

Instructions on who to roast red peppers can be found right here:

http://toriavey.com/how-to/2010/02/roasted-bell-peppers/

  1. Preheat the oven to 200 degrees C
  2. Toast a slice of bread and drizzle it with a little olive oil.
  3. Start wit a laying a slice of aubergine on the toast.
  4. Next up is a slice of roasted red pepper.
  5. And last but certainly not least a slice of cheddar cheese.
  6. Put in the over for about 5 minutes until the cheese is nice and melted
  7. In the meanwhile blits up the guacamole in the mixer.
  8. Grind a little bit of pepper on the toast.
  9. You ready to go! serve with the guacamole on the side!
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Italian Focaccia Bread with Sage and Olives

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Don’t you love the smell of fresh baked bread in your home. Especially if it isn’t just any bread but a herby cheesy bread. The kind of bread that they sell in expensive Italian deli’s, bread that is so good that the only thing it needs is a bit of olive oil with salt to dip it in. Yes that’s the kind of bread I made! Baking isn’t my strongest suit since it requires exact measurements and I am more of the let’s throw it in and see what it tastes like type. But this bread is really easy to make that even I could pull off this one! It takes some time but that is normal when you make your bread (without cheating with a bread making machine).

Italian Focaccia

Ingredients:  2 Cups cake flour, 5 g instant yeast, 1 Tbs salt, 1 Tbs sugar, 400ml tepid water, 2 Tbs extra virgin olive oil, chopped black olives , A few sprigs of fresh sage, 2-3 garlic cloves, crushed, 60ml finely grated Parmesan, 1 small onion, thinly sliced, Salt and pepper, Olive oil – for when the focaccia comes out of the oven

Sift all your dry ingredients into the bowl of your mixer (or mixing bowl if making by hand). Using the paddle attachment or k-beater (or a spatula), mix these ingredients until thoroughly combined. Slowly add water, just enough that the dough comes together and cleans the bowl. Change to your dough hook. Knead your dough on medium speed (or by hand) for 5 minutes – you will see that the dough becomes less wet and smoother. After 5 minutes add the remainder of your water and knead for another 5 minutes. Add your 2 Tbs of olive oil and knead for another 10 minutes. Add the chopped black olives and need until they are evenly spread in the dough. At this point you should have a soft, non-sticky, smooth dough. If not yet there, knead for a few more minutes until you’re happy with the feel and texture. Remove from the bowl of the mixer and place into a lightly oiled bowl, covered with cling film or a damp tea towel, in a warm, draught free spot to rise until doubled in size. Preheat your oven to 200’C. Knock back your dough and divide into two. Shape both into medium sized ovals and use your fingers to make light indentations all over. Top with the toppings, distributing them evenly over the breads and making sure they are properly pressed down. Season with lots of flaky salt. Leave to rise again in a warm, draught free place for about 20 minutes until nicely risen. Pop into your oven and bake until golden, risen and hollow sounding when tapped underneath – around 30-40 minutes. If the bread is getting too dark before it’s done baking, turn down your oven to 180’C or even 160’C if necessary to bake through. Remove from the oven and pour (quite liberally) lovely lashings of olive oil all over both your focaccias – don’t worry, the bread soaks it in without becoming soggy. You want them to be glossy, juicy and soft! Eat while still warm or pop them back into the oven just before serving later.

26. Botswana: Vetkoek

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Botswana, the largest natural paradise in Southern Africa. Because of the limited tourism the wilderness is still untouched. With so many beautiful things to see it’s kind of the hidden pearl of Africa. Things like the impressive Victoria Falls you can fly over them with sightseeing flights, or ride an elephant on elephant safari if you are brave enough. Although Botswana’s biggest exportproduct is diamonds, it is still a very poor country, the rich are only getting richer and the poor are only getting poorer.  So yes Botswana is a beautiful and breathtaking country but it still struggles with a lot of problems like poverty and AIDS. So here we go fun things about Botswana:

botswana

  • The Batswana call foreigners “Legoa” this translates as “spat out by the sea”
  • Botswana is Africa’s longest surviving democracy.
  • Botswana has the largest elephant population in Africa.
  • Botswana has the 7th lowest population density of any country in world. Plenty of room for the wildlife!

Here is a Botswana song. He is singing about his friend who betrayed him and then laughed at him when he was in trouble. He basically tells this “friend” of his to stop laughing because what comes around goes around.

This week I made an African version of a sloppy joe with a homemade bun. It is so good! There is this thing about kneading bread that I absolutely love, I am never going to buy a bread making machine simply because I love the feeling of dough becoming stronger and better the longer I work with it! The meat filling of this dish is amazing, the spices are perfect! Seriously this is such an incredible weeknight comfort food meal!vetkoek

Ingredients: 360 g cake flour, 1×10 g sachet yeast, 1 tsp salt, 1tbsp sugar, 3/4 cup water, lukewarm, canola oil, 1 Tbsp olive oil, 2 chopped onions, cut into thin rings, 1 finely sliced red chilli, 2 cloves garlic, finely sliced, 500g beef mince, 5 tbsp curry powder, 2 ripe tomatoes, chopped, 1 cup beef stock, 2 potatoes, peeled and cut into small cubes, 2 tbsp of mango chutney, 3 Tbsp fresh coriander, chopped, Sea salt and freshly ground pepper, to taste, 2 cups frozen peas

To make the dough, combine the dry ingredients in a large bowl. Add the water, a little at a time, mixing with a wooden spoon until a wet dough forms. Knead in the bowl for 5 minutes or until the dough springs back after being pressed with your finger. Cover the bowl with cling wrap and allow the dough to rise for 30–45 minutes or until doubled in size. Heat the olive oil in a large pan and fry the onions, red chilli and garlic for 2–3 minutes. Add the mince and Cape Malay curry powder to the pan and cook until browned. Add the chopped tomatoes to the mince. Pour in the beef stock and simmer over a medium heat for 5 minutes, then add the potatoes. Cover with a lid and simmer for 10–15 minutes, stirring at regular intervals. Add the and mango chutney and coriander and season to taste. Add the peas. Once the potatoes are cooked through, adjust the seasoning and remove from the heat. Heat the canola oil for frying the vetkoek in a separate saucepan over a medium heat. Knock the dough back and divide into 16 equal vetkoeks. Gently drop 4 vetkoek into the oil and cover the saucepan with a lid. This allows the vetkoek to partially steam while frying. Cook for 2 minutes, or until golden on one side, then turn and cook the other side. When cooked through and golden, remove the vetkoek from the oil using a slotted spoon and drain on kitchen paper. Cook the remaining vetkoek in the same way. Serve the mini vetkoek with the savoury mince and garnish with fresh coriander.