What a disappointment.
This is such a lovely country hotel set in a beautiful garden and best of all it's just 10km out of Joburg.
This was one of the wedding venues we considered a couple of years ago (feels like yesterday though!) and even though it wasn't quite what we were looking for at that time, I was very impressed none the less!
So when Karlien brought home a flyer of a country market at Hertford taking place this past Sunday I pictured a lovely Sunday outing with food, wine and art stalls under the big trees in Hertford's garden!
When we arrived there yesterday there was only a handful of cars and we soon discovered why...
There was about 5 stalls none of which sold any food or wine. It reminded me of a primary school market day with stalls selling, well... a load of rubbish.
There was a table with coffee and tea and only a few beers and ciders on sale (with no one insight to man the table) and the fresh produce, freshly baked bread and cold meat stalls which I expected to see was nowhere to be found.
We gave it one look and drove off again.
Now I don't know if we perhaps misinterpreted the flyer (unfortunately I couldn't find it when we got home to read it carefully) but I'm sure it made mention of food stalls and wine tasting. Even if it didn't I wouldn't recommend it to anyone. Such a waste of time.
At least the day didn't end on this disappointing note...
We decided to opt for a restaurant instead seeing that we didn't prepare anything for lunch at home. On our way back I thought of this little Greek restaurant that we've always wanted to try out.
THE GREEK SIZZLER
What a delight! Reasonable prices, a very tasty greek menu and a relaxing atmosphere under the overgrown bougenvillas. Ideal place for a extended Sunday lunch!
We had a Haloumi starter with a tzatziki sauce, Karlien had a very tasty vegetable Moussaka and I had the lamb gyros for mains (which was quite a small portion I must say but delicious none the less) and we shared a chocolate mousse for desert. All of this for about R200.
We had a bottle of Simonsig Chenin Blanc 2009 (always a winner!) priced at R77
So next time we're not in the mood to clean up the kitchen after a Sunday feast, we'll rather skip the market and head for the Greek Sizzler anytime!
http://www.eatout.co.za/Restaurants/5467/Johannesburg/Greek/Greek-Sizzler
Cheers
Chris
Hake Patties with Mango Salsa
This sounds so McDonalds-Fish-burgerish...but trust me...it's not!
Recipe
Ingredients:
200g White fish (doesn't have to be Hake)
1 Garlic Clove (finely chopped)
25g toasted bread crumbs (or you can use breadcrumb packets)
1 Egg
1/3 Red Onion (finely chopped)
5ml fresh Coriander leaves (chopped)
15ml lemon juice x2
1/2 Mango (diced into small cubes)
Oil for frying
Method:
- Skin the fish fillet (this is easiest when still frozen) and poach in hot water for 5 minutes or until flaky. You can add the frozen fish to the hot water, just leave it for a few extra minutes in the water.
- Flake the fish, add the garlic and half of the diced red onion and flake/mix/chop some more. You want a fine mixture.
- Add the breadcrumbs, egg and half of the coriander and season with salt, pepper and spices
- Mix together well and divide into 3 equal portions. Shape into patties using patty/egg rings.
(You can use your hands to shape them but be sure to compress them enough so that the mixture sticks together)
- Heat a lightly greased frying pan and add 15ml of lemon juice. Cook the patties for 4-5min on each side over a medium heat.
Salsa:
- Place the diced mango, rest of the coriander and 15ml of lemon juice into a bowl and mix well.
Serve the patties stacked with the mango salsa spooned over it and fresh chunks of Ciabatta on the side.
Or you can serve it as a gourmet burger with the mango salsa as a sauce.
Enjoy!
Recipe
Ingredients:
200g White fish (doesn't have to be Hake)
1 Garlic Clove (finely chopped)
25g toasted bread crumbs (or you can use breadcrumb packets)
1 Egg
1/3 Red Onion (finely chopped)
5ml fresh Coriander leaves (chopped)
15ml lemon juice x2
1/2 Mango (diced into small cubes)
Oil for frying
Method:
- Skin the fish fillet (this is easiest when still frozen) and poach in hot water for 5 minutes or until flaky. You can add the frozen fish to the hot water, just leave it for a few extra minutes in the water.
- Flake the fish, add the garlic and half of the diced red onion and flake/mix/chop some more. You want a fine mixture.
- Add the breadcrumbs, egg and half of the coriander and season with salt, pepper and spices
- Mix together well and divide into 3 equal portions. Shape into patties using patty/egg rings.
(You can use your hands to shape them but be sure to compress them enough so that the mixture sticks together)
- Heat a lightly greased frying pan and add 15ml of lemon juice. Cook the patties for 4-5min on each side over a medium heat.
Salsa:
- Place the diced mango, rest of the coriander and 15ml of lemon juice into a bowl and mix well.
Serve the patties stacked with the mango salsa spooned over it and fresh chunks of Ciabatta on the side.
Or you can serve it as a gourmet burger with the mango salsa as a sauce.
Enjoy!
FOODPORNDAILY.COM
Some mouth-watering pictures that inspires you to go and bake something even if you just had supper!
This will get your metabolism going better than any diet pill.
I have stumbled upon some interesting food blogs and restaurants from around the world by following the links below the photos. Check out foodporndaily.com
Beware, you could easily find that you just lost half an hour of your day and you have no idea how it happened...telling yourself "just one more click..." Sure buddy ...
Here are some of them
This will get your metabolism going better than any diet pill.
I have stumbled upon some interesting food blogs and restaurants from around the world by following the links below the photos. Check out foodporndaily.com
Beware, you could easily find that you just lost half an hour of your day and you have no idea how it happened...telling yourself "just one more click..." Sure buddy ...
Here are some of them
Sunday lunch with good friends
What better way to end the weekend than with a good Sunday lunch with old friends and ice cold Simonsig Chenin Blanc...a winning combination!
On the menu:
Starter:
Thai Vegetable Spring Rolls
Main:
Poached chicken rolls stuffed with spinach,feta and peppers
Coriander and chili chicken casserole served with a dome of fluffy white rice
Desert:
Frozen yogurt with juicy strawberries
Chris
On the menu:
Starter:
Thai Vegetable Spring Rolls
Main:
Poached chicken rolls stuffed with spinach,feta and peppers
Coriander and chili chicken casserole served with a dome of fluffy white rice
Desert:
Frozen yogurt with juicy strawberries
To my food critics...cheers!
Hope you enjoyed it.
Chris
Prologue
Welcome to Taste Buds!
A place where I can share my taste expeditions with my taste buds (friends, family and anyone else that shares my enthusiasm for tasting life!)
This is about tasting food, tasting wine, tasting atmosphere and tasting life! It's about sharing experiences, stories, recipes and life's tasty moments.
Enjoy!
A place where I can share my taste expeditions with my taste buds (friends, family and anyone else that shares my enthusiasm for tasting life!)
This is about tasting food, tasting wine, tasting atmosphere and tasting life! It's about sharing experiences, stories, recipes and life's tasty moments.
Enjoy!
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