A Southern Suburbs institution {Guest Blog}

As you may have gathered from my pics from the weekend yesterday, we spent Sunday lunch at the Vineyard Hotel...

I usually find it quite intimidating eating at hotels. I have absolutely no clue why. 

Ok, that was a lie. I do.

Now please keep in mind that I refer to fancier hotels with the below admission: Hotel guests are usually substantially better dressed than your average South African. Ok me.  What with their Louis Vuitton handbags, Kurt Geiger ballet pumps and clean, fresh European appearance.

In addition, they ARE actually guests at the hotel, not local walk-in’s.  They are always seated when you walk in. There aren’t any available tables. The waiter spots your South African demeanor and ignores you. The service staff are usually akin to the kind you find in boutique clothes shops. Snooty, judgmental and completely unhelpful. It’s unbearably awkward. You fizzle into obscurity.

Dramatic much?

Now forget all that as it wasn’t my impression at all when strolling down the road to the Vineyard Hotel in Newlands, Cape Town this weekend. 

The Vineyard Hotel. Image my own. 

We decided to hit the Vineyard patio for a spot of lunch to celebrate a family member’s birthday. We were graced by the most spectacular weather in Cape Town on Sunday, which is rather unusual, and I wouldn’t suggest the patio if the sun isn’t out.  You aren’t allowed to book on the patio, so if you’re a large group, I would suggest arriving at midday if you want to get a table for lunch.

The menu is fantastically diverse offering everything from spaghetti Bolognese to sushi and fillet to Moroccan chicken wraps.  I went for sushi (do I hear an ‘oh no’ dear reader?).  I would love to tell you otherwise, but even the staid Southern Suburbs delivers a fantastic plate of sushi, and this is definitely the case at the Vineyard. A favourite at the table was the battered fish and chips – the upmarket kind – neat wedges and only the best fillet of fish delicately swathed in a light and fresh batter. After polishing off all my husband’s wedges (paired with his tartare sauce accompaniment) I can authoritatively say that it’s a good option.

Before I stole his wedges. Images my own. 

To be honest, I could rant on about the food, but that’s not where the charm lies in this establishment. The Vineyard Hotel is an oasis in a highly dense residential area boasting rolling lawns, bubbling fountains and their very own Cape Mountain Tortoises of fine old ages. 

Postcard Views. Images my own.

Take a stroll along the banks of the Liesbeek River which trickles through the property and enjoy the serenity in the midst of the frenetic Newlands/Claremont area. Not a block away frantic shoppers whip their way around Cavendish. The Vineyard is what the weekend should be about: great food, incredible surroundings, peace and relaxation.

Loving the sunshine. Image my own. 

I have a sneaky suspicion that most Capetonians are keeping this gem secret from us ex-Joburgers, so don’t tell too many people. Pick a nice day and take the family or a bunch of friends for lunch – the setting is serene and the service impeccable.  

Beautiful Venue. Images my own. 

Visit www.vineyard.co.za for more, or ring them up on 021 657 4501. 

Lisa

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Mondays

Isn't it crazy how it's already June? Anyone else feel like this year is flying by in a whirl of frying pans, baking trays and sprinkles?

Must plan for the week. Image from Pinterest

Weekend Snapshot:

Thai - Kitima in Hout Bay has to be one the best restaurants I've eaten at...

Celebrations - Engagement parties are one of my favourite things to attend. So much love...

Champagne - You can never have too much...

Plants - Make me happy...

Running - I can go further and faster than I thought...

Family - Is more important than you think...

Winter - One minute rain, the next minute blue skies... 

Winter. Fires. Pea & Ham Soup. Images my own.

Family lunches, blue sky Winters, Ice Lollies. Images my own. 

Beautiful Winter. Images my own. 

My Cymbidium is flowering. Images my own. 

Let me know what your plans are for the week, anything delicious on the menu? 

I am craving a Caesar Salad, will post the recipe this week...

Here's to a new week, with better planning, and more posts! 


Have a great week everyone

xx C

Birthday Weekends

This weekend is going to be a busy one, we are celebrating two Birthdays with friends and family. 

In the spirit of celebrating and all the delicious goodness which comes with Birthdays, here is a Chocolate Cake recipe I stumbled upon recently which looks truly delicious.

Gorgeous Birthday Cake. Image from Pinterest. 

It has some similarities to the Red Velvet Cupcakes, by the fact is also has buttermilk, which definitely seems to the the secret ingredients to getting perfectly moist sponge cakes. 

Chocolate Buttermilk Layer Cake

Ingredients:

This recipe makes one medium sized cake with 2 layers, but I would suggest doubling this recipe to make one large cake with 4 layers, baking it in 2 batches. As with a Red Velvet Cake, this Chocolate Cake will be the centre of attention, the bigger, the better, more for everyone. 

Cake:

• 1 Cup water 125 g butter, cubed

• 1/3 Cup cocoa powder, sifted

• 2 Cups flour, sifted

• 1t Baking soda, sifted (bicarbonate of soda)

• 2 cups (440 g) caster sugar

• 2 eggs ½ cup (125 ml) buttermilk

• 1 t (5 ml) vanilla essence/extract

Icing:

• 250g Plain Cream Cheese, at room temperature

• 100g Butter, softened

• 2 Cups icing sugar, sifted

• 50g Cocoa powder, sifted

Method:

Preheat oven to 160 C.

Place water, butter and cocoa in a saucepan over medium heat and stir until butter has melted. Remove from heat.

Place flour, baking soda and sugar in a bowl, add the cocoa mixture and whisk to combine. Add the eggs, buttermilk and vanilla and whisk to combine.

Divide mixture between 2 greased and lined 20 cm round cake tins, then bake for 40-45 min or until cooked when tested with a skewer. Please ensure you watch this cake after about 30min, every oven is different, if you are unsure if its cooked, rather do the fork test around the 35min mark. Poke a clean fork into the centre of the cake, if it comes out clean it's done, if not, leave it for another 5min and check again depending on how uncooked the mixture/sponge is. 

Allow to cool in the tins for 10 minutes, then turn out on wire racks to cool completely. Try and avoid putting cooling sponges in a draught, I'm always paranoid the sponge dry's out.

Icing: 

Now for the icing, pop the butter and cream cheese in a bowl, mix and beat with an electric beater for about for 6-8 minutes until pale and creamy. 

Add the icing sugar and cocoa and beat for a further 6-8 minutes until light and fluffy.

To assemble, slice off the round tops of each cake layer to produce smooth, flat layers. Try using a long, non serrated knife for a clean cut. Some baking shops sell cake wire, which looks very professional, I tried it and failed dismally. A knife also works :)

Place one layer on a pretty cake plate, spread with the icing, then put the remaining half on top and cover with icing, until you have all four layers in a pile, icing in between and on top.

A tower of chocolate.

Bit like a Chocolate Velvet Cake. Image from Pinterest. 

I plan to make this over the weekend, and will pop some pics up of how it turns out.

Let me know if you have any cake recipes you'd like to share, and I'd love to hear about it, if you make this cake and what you think!

Can't wait to get baking! Image from Pinterest.

Enjoy!

xx C

Tips: You can decorate your cake with anything you fancy, cherries, sprinkles, crumbled Cadbury Flake or pretty sugar hearts.

For something WOW try a single colour of bright sprinkles, as in the picture about, really does give the cake some extra drama. 

French Onion Soup

Once a year there comes a day when all moms look expectantly at their offspring with that little sparkle in their eye. You might think that sparkle is love or pride, but no. The sparkle is a message: This is the one day you have ALL YEAR to make me feel special. DON'T mess it up!

That day was last Sunday in South Africa. Instead of a gift, my fiance (yup, he's a keeper) and I cooked lunch for the family and more specifically, the mums. You can take a peek at the Menu here.

There were a couple of requests on the menu, but I was able to choose the starter. I chose French Onion soup.  

French Onion is one of those all time classics, that everyone loves but hardly ever makes themselves, and in fact it's pretty easy! The first time I made it, I couldn't believe how simple, impressive and delicious it was! The recipe book, (a gem from kitchen heaven) is Julia Child's Mastering the Art of French Cooking, which if you've read my previous posts, you'll notice it's a favourite. 

Loved her before the movie - Image from Pinterest

It might sound a bit cliche and possibly a bit familiar if you've seen the movie. But in all honesty every recipe I have made out of this recipe book has been incredible and delicious and has my finance, guests and family begging for more. I would advise anyone who loves cooking, and learning about food to get their hands on a copy. It's pretty pricey, but it's a cooking bible. 

 Go. And. Get. It. - Images my own

French Onion Soup

Julia Child

• 5 -6 Cups onions, thinly sliced 
  
• 1T Cooking oil
  
• 2T Butter
  
• 1/2t Sugar
  
• 1t Salt  
  
• 3T Flour
  
• 6 cups beef stock - try Nomu Beef Fond
  
• 1 Cup dry white wine
  
• 1 Bay leaf
  
• 1/2t Ground sage
  
• Salt and pepper
  
• 350g Swiss Cheese, grated - try Emmental 
  
• 120g Parmesan Cheese, grated
  
• 1/2 Raw onion
  
• 2 -3t Cognac / Brandy 
  
• 8 Slices French bread 
  
• 4T Olive oil, for drizzling.
  

Method: 

Place heavy bottom pot over medium-low heat. Add 1T cooking oil, 2T butter to pot.

Add sliced onions and stir until they are evenly coated with the oil. (Make sure you have sunglasses handy, a window open or one of these babies, I wept cutting these onions)

Cover and cook for about 20 minutes until they are very tender and translucent.

To brown or caramelize the onions turn heat under the pot to medium or medium high heat. 

Add 1/2t sugar and 1t salt and continue to cook uncovered, stirring frequently until the onions have browned and reduced significantly. 

Once caramelized, reduce heat to medium-low and add 3T flour to the onions. 

Brown the flour for about 2-3 minutes trying not to scorch it. (If the flour does not form a thick paste, you can add a bit more butter here).

 

Don't be scared if it doesn't look great now, the end result is amazing!

Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits. 

Add the rest of the stock, wine, sage, and bay leaf to the soup. 

Simmer for 30 minutes.

 

Simmering - Image my own

 

To make the "Croutes" (toasted bread), heat oven to about 220C.

Drizzle each side of the bread slices with a bit of olive oil and place on baking sheet. Don't soak it, just a drizzle. 

 

Sliced French Bread, try not to steal any before it goes in the oven - Images my own

Cook the Croutes for 15 minutes in oven on each side (30 minutes total). 

Check the soup for seasoning and add salt and pepper if needed. 

Remove the bay leaf (if you can find it).

Transfer to a pretty serving dish, this needs to be oven proof. Don't take a chance. Rather go functional than pretty if you aren't sure!  

At this point you can add the 2-3T Cognac/Brandy and grate the 1/2 raw onion into the soup. This is optional, I like it with and without, if the idea of raw onion doesn't grab you leave it out. It doesn't make or break the dish. 

Add a few grams of the Emmental directly into the soup and stir. 

Place the toasted bread in a single layer on top of the soup. 

Sprinkle the rest of the cheese in a thick layer on top of the bread making sure to cover the edges of the toast to prevent burning. 

Drizzle with a little oil or melted butter, again this is optional. Cheese has quite a bit of oil on it, so use your discretion. I don't usually add the oil or butter, the natural oil from the cheese is enough for me. 

Place in a 200C oven for about 25-30 minutes, depending on your oven. Keep an eye on it, should it look ready, it probably is.

Turn on the grill and brown, just watch out, cheese burns in the blink of an eye.  

Let cool for a few minutes. Take the entire serving dish to the table, and serve there. Makes for an impressive dinner/starter. I paired it was a Chardonnay and it was amazing.

 

Absolutely delicious and rather impressive - Image my own

For a family the size of mine I always double the recipe, and it doubles perfectly.

The ultimate reward... Empty bowls! Definite food love!

What did you get up to for Mother's Day, make anything interesting and delicious, tell me about it! Would love to hear from you all!

Enjoy! 

xx C

Friday - Pie Day

Who doesn't love a pie? Pies for me... mean family, home cooking, warm kitchens and just plain love! I just adore the idea of a pie - delicious filling surrounded by warm crispy pastry... steaming hot... warm... pies for me say winter food love. 

Yes, yes, I know that pies often spell unhealthy, but sometimes... you just need one!

A new pie recipe I recently tried out, another one from Women&Home Feel Good Food, was delicious. I had to substitute some spices for ingredients we couldn't get in South Africa (ras el hanout anyone?), but the outcome was fabulous!

Spicy Lamb and Aubergine Phyllo Pie

• 1 Aubergine, diced into 1cm cubes
• 2T oil, plus a little extra for brushing pastry
• 1/2t ground cumin
• 400g can chopped tomatoes
• 1t Nomu Moroccan Rub
• 1t Harissa Paste
• 1/2t pine nuts, toasted 
• Few sprigs of fresh parsley, chopped
• 450g cooked lamb mince
• 2 sheets phyllo pastry
• 1t sesame seeds

You will need 1.5 litre ovenproof dish or 4 x 300ml baking dish. 

Method: 

Heat the oven to 220C mix the Aubergine with the oil and place on the baking sheet.

Roast for 15min, turning occasionally, until golden. Reduce the oven temperature to 200C. 

Pop the lamb into a pan and simmer until cooked, with a little oil, salt and pepper.

And so the pie making begins...

Meanwhile, simmer the tomatoes with the Moroccan Rub and Harissa paste and ground cumin for 5 minutes until slightly thickened. 

Stir in the aubergines, pine nuts, parsley and lamb, and simmer for a further 5 minutes.

 Everything coming together

Transfer the mixture to the dish. 

Brush the pastry with a little olive oil and lay sheets on top of the filling, scrunching the pastry lightly to fit the dish.

 Final touches

Sprinkle with the sesame seeds and bake for 15 minutes until golden and crisp. 

Simple simple! I serve this up with a simple salad of Avo, Rocket and Toasted Sunflower seeds tossed with Olive Oil.

  Delicious!

Enjoy! 

xx C

P.S Images my own