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OEP VIR KOEP

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The most amazing food ever. Chef Kobus joined his parents who bought a shop to run in Paternoster and opens the most relaxed restaurant with the very very fine food   https://www.facebook.com/oepvekoep I had never been to Paternoster as it was just another seaside town, and I live at the ocean in Cape Town.  A couple of years a go, we had even rented a holiday home for the weekend and changed our minds as we were packing, why drive 2 hours to see the same ocean… now I know. My husband had read about the restaurant and we went with friends. It was so lovely, we rented a house a couple of weeks later, just to walk on the wide empty beach of this little village and eat kreef (southern hemisphere lobster) and go to Kobus for more delicate amazing fresh tastes.

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My two year old Oscar preferred a magnum… our desert was this frozen zabaglione, which was out of this world.

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End of the year lunch 2012 Oriental Duck

 

 

 

 

 

 

 

 

 

 

 

 

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Original recipy from Rick Stein!  serves 4 or 5 people – 6 star anise 1 liter pure orange juice 4 tablespoons fish sauce 6 cloves of garlic – crushed/minced 250g ginger – sliced 2 lemongrass – bruised Freshly ground black pepper 1 teaspoon corn flour 6 green bird eye chillies 1 spring onion 

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Dry the duck breast before frying on the skin side

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Boil all ingredients for sauce together. add duck breasts for a couple of minutes – remove and let the meat restIMG_8513

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I made a fresh little salad with mint and orange wedges on the side.IMG_8518

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Belgian fries with lightly smoked trout

There are many ways to make Fries. I looked up a recipe online.  My search was: old fashioned Belgian fries. Here I was informed to wash my fries thoroughly.  Dry them – bake them on 160 degrees `Celsius for 8 to 10 minutes – cool – refry 180 degrees Celsius till crisp and brown. This is the best recipe ever.

I had wonderful friends over from Belgium who I love cooking for.

To start, pour yourself a glass of bubbly.  Peel potatoes, cut into even fries thick or thin as you fancy.

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Wash fries thoroughly. IMG_8393

Dry fries with clean towel.

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First fry +/- 160 degrees Celsius. 10 minutes

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Take lightly smoked trout out of the fridge, cut inot even pieces +/- 180 grams.
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Once fries have cooled down, refry in 190 degrees Celsius till crisp and brown.
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Fry the trout on the skin side in olive oil with butter. ad some salt. Only fry the non skin side for 1 or 2 minutes.

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Serve the hungry children.IMG_8414

South China Dumpling Bar 289 Long street Cape Town

YUM YUM YUM YUM YUM FRESH & GREAT , wonderful atmosphere, no music blasting, lovely service, great chefs! And great value for money.

I took my husband for his birthday 24 hours away from home.

Our lovely au pair Maxine held the fort with Jack & Oscar. We started at the Dim Sum Bar. It was a lovely lunch.

delicate cold noodle salad

pot stickers

dumplings

more pot stickers

soup of the day, yum yum with prawns

The wine is from next door, you can bring your own wine. The turnip cake/pie/tart is most delicious!!

Soup of the day.. yum yum with prawns

Keralan Prawn curry


We had Dione and Sanet over for dinner. Dion had thrown a 40th birthday bash and had invited us. We totally forgot to go. Work has been very busy and once I put my two boys to bed, I am so exhausted, I have no energy left to think: lets go out. We went out last week for the 3rd time in 1 year. My youngest is going to be 1 in 1 month, how exiting. Anyway back to the dinner. Sanet loves scallops so I thought of making a more French starter with Scallops & for mains a Kerala curry. I find it th easiest to prepare all the ingredients and then put the curry together.

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The Springpops!

While we were watching the quarter final South Africa versus Australia, we decided to make some spring pops. I am working in Durban at the moment and visiting my parents in law, who also have a Zoku in their freezer. A hot day in Durban ideal for some sizzling pops!

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Fast vegetable stew with fillet of beef

Yesterday the weather was amazing, we had a great outdoor lunch.

Today the weather changed, rain beating against the windows with a large temperature drop.

I was going to make fillet steak with steamed veg, yet changed my mind and made stew.

This stew can be made in 30 minutes. Serves about 6

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