food

All posts in the food category

Good Times TRAVELLING Times:Sowetan Derby weekend

Published December 20, 2012 by aquahlekkergarla

When i have a trip to take i get too excited to an extend that i cant even concentrate at work or sleep properly lol…few weeks back i took a bussiness trip with my bussiness partners to Johannesburg to purchace stock for our new boutique.This trip turned to be entertaining because it was time for Sowetan Derby (Kaizer Chiefs and Pirates) game @ Fnb soccer city stadium in Soweto.So you can imagine the hype,the fun all through the weekend.Bussiness mixed with pleasure and lots of family bonding;check out some pictures for the trip…

SAM_0064 SAM_0065 SAM_0068 SAM_0071 SAM_0074 SAM_0081 SAM_0090 SAM_0108 SAM_0114 SAM_0117 SAM_0119 SAM_0127 SAM_0128 SAM_0129 SAM_0185You can see the madness in these pictures…The Fnb stadium,that was inspired by the African calabash,our chill at the park,we braiied,drank,danced,did lotsa driving around…I had a great great time….Hope you enjoyed them pictures..lotsa love…xoxoxoxo

Random:Quilty sweet treats

Published November 28, 2012 by aquahlekkergarla

Schools been closed and this gets me in the mood of indulging in my favourite treats and not even worrying about the killos ama put on.Iam even bored with work and just too lazy to wake up every morning alone while everyone in my family is sleeping,sucks a lot.Its so frustrating againg because i dont have a concrete plan for festive,last year this time i was not single and the man made plans this year who is gona make plans and involve me?no one because my girls are grown they gat lil families and they go on holidays with them,i just wish it could be january already.Work on the other hand  sucks because our contract is coming to an end, there are no other projects to work on so we have to be released and be jobless by January.I dont even have the edge to apply for  a new job,what is wrong with me GOD….

Anyway there is a bit interesting part,we have decided to start a boutique,me ,my brother and his girlfriend we are even travelling to South Africa next week to go buy stock thats the most exciting part and i cant wait..:) you know me and travelling are like buddies we just too much inlove with each other.What do you guys have planned for festive?Any suggestions of what i can do?plizzzz HEEEELLLLLPPP!!!!!!#screaming

Picked my current fav treats….

 

Treat me to any of these and we will be best of  friends lol..well yah i know January i will be in the gym 24/7 paying for all this lol…

FOOD:When i fished the meal

Published September 19, 2012 by aquahlekkergarla

Lately i have been stirring up the Chief Chef inside me and am enjoying it,the meals i prepare are enjoyed by those who get to eat them and usually there are no left  overs when i cook in that chef state mood.So i made something with fish for a change because my family loves red meat,chicken and turckey so i switched to fish,i was nervous they wont like it but to my suprise they agreed that fish becomes one of our meals now and then thanx to me,now the only problem is that am expected to cook it all the time,i better teach my little sister.

I used vinegar for the smell of the fish after cleaning it up and removing the head,marinated it with a mixture of fish spice,eggs,other spices and flour,it was so good..and yet it was my first time to prepare fish..am proud of my self hey…

 

Gaborone,Botswana Fashion event

Published June 27, 2012 by aquahlekkergarla

Fashion has seriously struck hard the Land of Africa,the annual fashion event titled GABORONE FASHION WEEKEND has already struck the fashion loving people around africa’s ears as we are just a month away to it.Iam so excited i cannot wait so let me just show you some of the pictures from last year’s event,it featured the likes of New York’s Indashio Batory of  INDASHIO INTERNATIONAL,YAYA Dacosta,Koketso,Sessilee Lopez,Kaone Kario (the winner of face of africa from Botswana) and etc…The outsfits were stunning..different kinds of textures, too much color,both African and eastern inspired..the models were rocking the runway like nobody’s BS (Business in case you dont know lol),lights every where the set up is just too beautiful and theres always a sale…Let the pictures prove it..It was happening….Indashio Batory himself in the bushmen traditional clothing…very nice…be on the look out of this year’s GABORONE fashion weekend….we talking food..fashion…music…sales…jewellery…crafts and more…

Beautiful colours 🙂

MORE AND MORE AND MORE FUN……

xoxoxo

INDIAN TREATS

Published June 20, 2012 by aquahlekkergarla

Well my boss have been on a leave of 3 weeks and he travelled to India where he is from and that is where his wife and child stays and he came on monday,as usual he brought us some indian goodies.He brought the BHAKARWADI..it is an Indian snack..its very nice,i love it,it has a great taste…i dont know how to explain it.I got its recipe below if you are interested on trying to treat your family and if it fails just go to the Indian supermaket and buy it lol…

Ingredients:

 

60 gms poppy seeds (khuskhus)
60 gms Sesame seeds (Til)
curry powder to taste
a small sized ball of tamarind (imli), soaked in a little water
100 gms coriander leaves (dhania patta), cut fine
240 gms gram flour (besan / chane ka atta)
oil (tel) for deep frying
120 gms wheat (gehun) up flour
100 gms grated coconut (narial)
chilli powder to taste
salt (namak) to taste
a pinch of sugar (cheeni) salt (namak)
a pinch of asafoetida
How to make bhakar wadi:

 

  • MIX together gram flour and wheat flour.
  • Add salt, asafoetida, 60 ml.
  • Hot oil and enough water.
  • Knead to a stiff dough.
  • Keep it aside.
  • Roast the grated coconut, sesame seeds and poppy seeds and grind to a powder.
  • Add sugar, salt, chilli powder and coriander leaves to the masala powder to prepare the filling for bhakar wadi.
  • Add tamarind pulp and black masala powder and mix well.
  • Divide the dough into small portions and roll each portion into a thin rectangular shaped chappati.
  • Spread the filling all over the chappati and roll up the dough with the filling into a tight cylindrical shape.
  • Seal the edges with a little water.
  • Cut into three centimetre long pieces and deep fry in hot oil till brown and crisp.
  • Remove the bhakar wadi from oil and store in an airtight container.

#tadaaaa…there you go..and then you got your own bhakarwadi…

Another thing my boss brought us is the PUNJABI..its the female Indian clothing,mine is in a green and black theme as he knows i love green..i was so stunned..i will take its pictures soon and post..now let me show you just what a punjabi looks like…beautiful stuff…

Now imagine mine in green and  black and splashes of cream white the same pattern..its beautiful..:)

THANK YOU BOSS…#honoured

xoxoxo

In my recipebook:RASPBERRY LEMON LOAF

Published June 18, 2012 by aquahlekkergarla

YOU WILL NEED:
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup plain yogurt (I used fat free)
1 cup sugar
3 eggs
Grated zest of one lemon
1/2 tsp vanilla extract
1/2 cup vegetable oil
6oz (about 1 1/2 cups) fresh raspberries

Syrup:
1/4 cup sugar
1/4 cup freshly squeezed lemon juice

DIRECTIONS:

1. In your electric mixer bowl, sift together flour, baking powder and salt. In another, smaller bowl, whisk together yogurt, 1 cup of sugar, eggs, lemon zest and vanilla. With the mixer running, begin adding the wet ingredients to the dry, until you have a smooth mixture. Then, using a spatula, fold in oil.

2. Preheat your oven to 350deg F and line a loaf pan with parchment paper. Sprinkle your raspberries with about 1/2 tbs of all-purpose flour and toss gently, so they are all coated (this is so that they don’t stick all together in the batter). Add them to the batter, make sure you stir them in very gently and carefully so they don’t fall apart.

3. Pour the batter into your prepared loaf pan and bake for 50 – 60 minutes, until an inserted toothpick comes out clean. Let rest for 10 minutes.

4. While the loaf is resting, make your syrup. In a little pan, heat up 1/4 cup sugar and 1/4 cup lemon juice. Stir constantly, until the sugar has dissolved, just for a couple of minutes. Then, pour the syrup over the loaf and let it soak in, this will make it wonderfully flavorful and moist!

 

NB:To be added in my recipe book and to be tried..i just love how it looks and i hear its very nice lol…you should try it too…

source:www.shopgirlmaria.blogspot.com

FOR saturday…

Published May 18, 2012 by aquahlekkergarla

I said am learning how to cook and practising for my future husband and am compiling a family recipe book now,i came across this interesting dish in www.theravenouscouple.com and first thing in the morning tomorow am going to buy the ingredients to try it out…wish me luck…

Bo Kho Vietnamese Beef Stew

Ingredients:

2 lbs beef shank, cut into 1.5 inch cubes
1/2 knob of ginger, thinly sliced
2 beef tendon strips or about 1/2 lb
1 stalk of lemongrass (white end bruised and slice into 4-5 inch stalk and tie together)
2 bay leaves
3-4 star anise seeds, (toasted optional)
32 oz of beef broth
4 medium sized carrots
2 tbs annato seed oil (see cooks note)

Marinade
1 tbs diced shallots
1 tbs minced garlic
1 tbs paprika
1 tbs minced lemongrass
1/2 tbs fish sauce
1/2 ts red chili powder
1/4 ts cinnamon
1/4 ts clove powder
1/4 ts anise powder
1 ts ground pepper
1 ts sugar

Accompaniments
Toasted French baguettes
Fresh Basil
Pickled Onions
lime/lemon wedges
Diced cilantro and green onions
Sliced jalapenos
Rice noodles

Directions:

In large mixing bowl, combine the beef shank with the spice marinade for at least 2 hours.

Saute the beef with 1 tbs of annato seed oil until browned and seared under medium high heat. Transfer this into the slow cooker. Add the beef tendons, stalk of lemonsgrass, star anise seeds, bay leaves, and beef broth. You may need to add more broth or water to just cover and submerge the beef.

Set slow cooker to lowest possible setting and allow to cook covered for overnight or about 8 hours. About 1 hour before it’s done, add the carrots. Just before serving add another 1 tbs of annato seed oil to the broth for a great red color. Make final adjustment and season to taste.

Cooks Notes:
You can also boil the tendon separately ahead of time on constant high boil for about 2 hours or until tender, then cut and add to the bo kho just before it’s done.

If you don’t have a slow cooker, simmer in big covered pot until beef is tender about 4 hrs.

To make annatto seed oil, heat 2 tbs of olive with 1/2 of annato seeds. The oil will be steeped with a red color. Do not allow oil to boil, when the color is steeped red, turn of heat and drain the seeds.
…shoooo…sounds like a mission and i think il need to be wished luck….but am not giving up..