Back to basics...

Today is our 2 year wedding anniversary. It was also my cousin’s wedding on Saturday evening so Karlien booked a lovely cottage next to the Crocodile river for us where we spent Sunday evening seeing that Monday was a public holiday.

http://www.ibisriverretreat.co.za/

When we got there I thought to myself - this place really ticks all the boxes – spacious, private, surrounded by trees with the river in the background and a Jacuzzi on the stoep next to an open braai area! It even has a fireplace inside for winter nights.

We would soon find out that this was not going to be a breakaway weekend without challenges…

The first was crossing the Crocodile river after the heavy rain the previous night. I was very hesitant to cross the 50m long low-water bridge but eventually decided to go for it after seeing another guy driving over the bridge with no problems. A nerve-racking experience but we both sighed of relief when we got to the other side.

We jumped straight into the Jacuzzi once we were packed out and had a lovely relaxing afternoon. Late afternoon the next rain storm approached and it never stopped raining until the next morning. So the open braai outside was not an option anymore but the cottage is equipped with a fully furnished kitchen so we’ll just cook inside we thought…that was until the power went out during the lightning storm. Jumping ahead, even when we left on Monday morning the electricity was still out.

So there we were, rain pouring down outside, equipped with 2 gas lamps and a few candles.

It probably sounds terrible but quite the opposite. Lying on the couches in front of the fireplace, reading by candlelight with a glass of wine – not how we planned it but great none the less!

We eventually realised that the power was probably not going to be restored before the next day so this “boer maak toe ‘n plan”.

We borrowed a little gas burner from the owners on which we could cook potatoes and I decided to use the fire place as a braai…there is a first time for everything!

We had a lovely dinner and afterwards we couldn’t really care less that there was no electricity.

I must admit we were a bit disappointed when we woke up on Monday morning and still had no power. But we were determined to make breakfast and that’s what we did! Luckily the rain stopped and we could use the outside braai. With a few contraptions and a self-made ice bucket we had our champagne breakfast after all!

On our way back the river level was even higher than when we went there and I was sure that we wouldn’t be able to drive across. All packed-up but nowhere to go…

Some of the other guests arrived at the river and one of them simply drove past us, plunged his car into the water and drove across the bridge. I can’t decide if he was very courageous or simply an idiot…

Another car followed him and we decided to cross as well. Probably not the smartest thing I’ve done this year but we would probably still be stuck on the other side of the river if we didn't!

Despite all of this we had a wonderful time and our batteries are recharged again!

So let this be an inspiration to you - cooking with the right equipment is convenient but don’t let it stop you if you don’t have all the fancy kitchen tools! It is possible to cook up a feast if you only have the basics to work with…it’s just going to take a few extra glasses of wine!

Cheers!

The smell of a bakery

Don't you just love the smell of a bakery?


You don't have to be a food connoisseur to appreciate a freshly baked bread...Little kids love it, even the old and grey still appreciate it...no matter what country you go to, everyone knows it and everyone loves it! I think even those connoisseurs secretly indulge in a slice of fresh bread with a generous serving of salty butter...


At this week's cooking class we baked.
It reminds me of that tv ad where the little girl asks her granny: "Grandma, so what did you do for fun?" and she replies: "We baked."

Brushing with egg-wash before going into the oven

Chelsea bun queen!

We made a variety of things - chelsea buns and a chocolate & orange roll from the same dough. As well as italian bread, normal bread rolls and a meaty, cheesy creation which is still to be named. Karlien's started out as a little alien...

Nameless little alien

Buns and filled rolls before baking

Chelsea buns before baking

Some of our final products never made it out of the kitchen

Chocolate and orange roll on the right

That's the fun of baking bread, once you have the dough in your hand you can shape and size it in whatever form you want. 


Here's a recipe for italian bread dough. What you do with the dough is up to you!
Ingredients:
480g cake flour (4 x 250 ml)
10ml salt
20ml sugar
10g instant dry yeast
350ml lukewarm water
oil to brush


Method:
1. Mix the flour, salt and sugar together. Add the dry yeast and mix well 
Use your hands to make sure the yeast is distributed evenly.
The amount of water to add to get the right consistency in your dough differs. It depends on the humidity in the air, the age of the flour as well as the moisture in the flour. So start with half the water  and keep adding, little bit at a time, until the mixture starts to look like a smooth dough.
2.Add enough lukewarm water to form a soft dough. 
The water should be about 30-34 degrees, this activates the yeast.
3. Knead the dough well for 10 minutes until smooth and elastic. 
Once the 'cellulite' on the dough disappears and it gets a smooth and elastic appearance, you've kneaded enough!
4. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 15 minutes.
5. Knock the dough down. 
This is where you decide on the shape you want to form the dough in. Here are 2 examples:
- For pizza's, divide into 4 equal pieces and roll them out into a thin circle.
- For buns, form round balls of dough and leave them.
6. Place on a greased baking tray, cover lightly with plastic and allow to rise in a warm place until double in volume (about 25 minutes). Turn the oven on in the mean time.
You don't want to handle the dough again because it will fall flat. So if you are afraid that when you remove the plastic afterwards rather cover with a bowl or something similar.
7. Brush with oil or egg or milk or water and bake in a preheated oven at 230 degrees for 10 minutes.
Water if you want a nice crust on the outside, milk for softer buns, egg for a golden finish.
8. If you want to add a topping (cheese etc.) take it out at this point and add the topping.
9. Reduce the heat to 200 degrees and bake for a further 5 - 10 minutes.
Stick a sharp knife into the bread, if it comes out clean then they're ready. If it comes out with a bit of dough on the knife's blade then leave for another couple of minutes.


Happy baking!


Chris

The magic ingredient is still the eggs!

Last night was our pastry lesson at the chef school. My dad couldn't make it so I had the pleasure of bringing my wife along. Now she knows why I can’t shut up when I come home on a Thursday evening after cooking school!

Me and Karlien

We worked with short crust pastry, puff pastry and choux pastry. The short crust pastry and the choux pastry we made ourselves but the puff pastry we used was the rolls you buy in the store.

Short crust pastry is apparently feminine…you have to be very gentle with the dough and it doesn't respond well to too much kneading or too much force. Bread dough is the opposite…call it the masculine dough. It responds best to a kneading fist fight!

Squeezing out the éclairs

Quiches: Gently, very gently...

I must say choux pastry (used in éclairs and cream puffs) is really tasteless and boring hence all the chocolate and cream that usually goes in an éclair…

I think the best use of choux pastry is to make play dough for kids! Yes with a bit of food colouring that’s what play dough is made of!

Here are some pics of our creations and concoctions!

Cheese & onion sticks, tomato & mozzarella snacks & vol-au-vent pockets

Quiches with all sorts of fillings, creamy seafood vol-au-vents

When it comes to snacks...a bag of chips and a few pretzels just won't do anymore!

Eggs are magic!

I saw this slogan on a Bartlet eggs truck the other day. Not the most exciting slogan but after last night I realised how true this is!


A bit of background...last year I decided to enroll for a part-time course at a chef school in Pretoria (Steyn's Cullinary school). I convinced my dad to join me and since the first lesson in January we've been cooking up a storm every Thursday evening! It's been lots of fun and so much better than studying linear regression models!


So last night's lesson was all about eggs!


I've never beaten so many egg whites, egg yolks and cream in my life! I'll definitely opt for an electric beater at home.

We started with cheese soufflés which were delicious!

This is before they go into the oven - they look much more appetizing when they come out!

Something I didn't know was that you can rescue a soufflé that has collapsed by just popping it back in the oven for a few minutes. It is called a double-baked soufflé. So next time you order a double-baked soufflé at a restaurant don't be fooled into thinking it is a special kind of soufflé...it is actually just a soufflé made earlier that day that has been rescued so that it looks presentable on your plate!

Then we moved on to the desserts...

We made chocolate bavarois and coffee flavored chocolate mousse

According to the chef, this is NOT the way to plate round shaped dishes because it looks like boobs...according to the chef.

To compliment all these cocoa dishes dad brought along a bottle of HPF Kleinboet. We (me and Kleinboet) are now best friends again! What a wonderful bottle of wine. It has all the elements of a gorgeous wine - the nose, the flavours and even the lable!

Looking forward to next week's lesson on pastries!

Email me if you want some of the recipes.

Have a great weekend!

Chris