Simple, healthy and so delicious your guest will be begging you for more!
EGG WHITE BITES RECIPE
INGREDIENTS
2 large egg whites or 3 tablespoons liquid egg whites
1 teaspoon water
Salt and pepper to taste
1 tablespoon shredded cheese
1 tablespoon chopped herbs and vegetables
DIRECTIONS
In a small bowl, using a whisk or a fork, combine egg, water, salt and pepper. Stir in cheese, herbs and vegetables. Fill egg cups to the MAX fill line in the tray.
Fill water cup to 100 mL line and pour water into centre of reservoir in base. Replace egg tray.
Cover with lid. Plug Egg Bites Maker into outlet to start cooking. Both lights will turn on. When green light goes out, unplug egg bites maker.
Remove lid and remove tray from base. Allow egg bites to rest for a few minutes. To remove egg bites, invert tray onto a serving plate.
Impress your guests with this unusual (and delicious!) topping for your glass of bubbly. They look a little bit like sparklers and they are easier to make than you might think.
INGREDIENTS
1 1/4 cup granulated white sugar
1/4 cup water
1/4 cup light corn syrup
Champagne / sparkling wine
INSTRUCTIONS
Line the table or floor you are working on with newspaper. The sugar can fling quite far sometimes, so make sure you have a large work space covered and newspapers will make clean-up much easier. Place a baking pan upside down onto your work space. Place a piece of parchment paper over it, tucking the end into the pan. You can also use a large bowl or something similar. You basically want a non-stick surface for the spun sugar threads. When the sugar is first spun, it is malleable enough to bend and shape so you can make them on a flat surface and then shape them. However, if you have specific shapes in mind, you can adjust accordingly. For example, if you want to make a nest, you could wrap parchment around a small upside down bowl and fling threads around the bowl. If you want a cotton candy shape, you can wrap parchment paper around a large stick/mixing spoon, etc.
In a medium pot, add sugar, water and syrup. Stir lightly until all sugar is wet. If any sugar is sticking to the edges of the pot, brush them down.
Bring your pot to medium heat. Let mixture boil and do not stir or touch it (very important!!). Allow it to boil until it turns a light pale yellow. Once it reaches that colour, immediately remove pot from heat. If you want to make a more gold coloured spun sugar, allow the mixture to boil slightly longer until it turns a slightly darker yellow. However, keep in mind that you will likely have to warm up the sugar mixture again before you are done making all your spun sugar and each time you warm it up it will get darker.
Allow the mixture to cool slightly. Using two forks (you can also use a decapitated whisk tool), start stirring the mixture. Lift up your fork to check the consistency of the syrup. You want the consistency to no longer be drips, but instead it should be a solid thin stream.
Working quickly (the sugar cools quickly), dip the two forks in the syrup and then move them back and forth quickly across your parchment paper. Continue doing this until you have quite a few threads, like a nest. Once it’s as thick as you’d like, remove from parchment paper and shape to desired shape before sugar hardens.
Repeat process again to make more. If sugar in the pot cools off too much and begins to harden, place it back on the stove and warm up. You should have more than enough sugar syrup to make tops for 12 champagne glasses and probably have some leftover.
The finished spun sugar will eventually get sticky and melty if they sit out too long. If you do not plan on using right away, place them gently in some ziploc bags (separated with parchment paper so they don’t stick together).
Pour champagne into flutes. Top with the spun sugar. Guests can eat the spun sugar or place into the champagne where it will dissolve for a sweet champagne cocktail.
If you have not yet tried a smoking gun then you are missing out. This versatile tool can be used to unleash a world of new flavours to anything from prawns to ice cream!
B.L.T IN A SMOKEY BAG
A new take on a trusted Classic. A Bomb of smells made for an atomic snack time! Never just a regular sandwich. You’ve got to try this one!
The perfect addition for any professional chef (or home cook extraordinaire!) who wants to add extra depth to their creations. This heavy-duty gun has been developed by some of the best chefs in the world and it will take your cooking, bartending and presentation skills to new levels with multiple uses…
Capetonian Joshua Hendricks has been crowned best Barman in South African at the local leg of the Diageo World Class bartending competition recently held in the mother city. The 24-year-old is the youngest person to win the award of this Global Competition, which has supported, trained and inspired more than 400 000 bartenders, across 60 countries, for over 12 years
Hendricks and nine other top bartenders were put through gruelling challenges over three days at the competition in front of a judging panel of the who’s who in the industry. It included Johnnie Walker brand influencer Kay Ngonyama; award-winning restaurant chef, cookbook author, “MasterChef SA” judge and “Ultimate Braai Master” judge Pete Goffe-Wood; three-times World Class champion and co-founder of Diageo SA The Hand Up Mentorship Programme Brent Perremore; Diageo Reserve brand ambassador Dom de Lorenzo; and runner-up for two consecutive years in the World Class competition and current bartender trainer Haroon Haffejee.
Hendricks said the first day started with a Mastery challenge, where they had to identify 50 cocktail ingredients by smell and taste alone. He said classic cocktails were served in test tubes and they had to identify these blind.
In the knock-out challenge, 50 spirits had to be identified correctly by the contestants until just one person remained.
“I came fifth in this challenge, so I didn’t do that great. In fact, I did not win any of the rounds, but I managed to be consistent about placing in the top three and this is why I had the highest mark at the end of the competition,” Hendricks said.
In the speed round, where contestants had to create 10 original cocktails in eight minutes, he said his best creation was a Singleton honey sour, with a red wine and pear reduction between the foam. Hendricks said it is a New York sours type of drink which is done quite often, but the way he did it was amazing. And Tuesday saw two challenges for the mixologists, a heritage challenge where they had to make a group serve using one of the Johnnie Walker expressions based on their culture.
“I am coloured, so I made a rooibos pinotage tea blend which represented the aunties that sit and skinner in the kitchen, and a vermouth with crackling,” he said.
In the evening during the food challenge, Hendricks chose a deconstructed paella and a saffron risotto croquette, and spiced prawn to pair with his Singleton and apple fennel juice cocktail. He said it had cumin-infused vermouth and honey citrus with star anise – aromatic, fresh and tart so that the acid could cut through the fat of the dish.
Lastly, the remaining six contestants had to create their own pop-up bar within 24 hours, using a concept of their own choice. Hendricks’s concept was chrysalis – the metamorphosis of a butterfly, and the bar featured a garden atmosphere with autumn leaves and origami butterflies.
“Each of my cocktails represented a stage of the metamorphosis of a butterfly’s life cycle. The judges liked the concept and for me, this challenge was my favourite despite being stressful as I’d been planning it for such a long time that seeing it come to life so that people could experience it was really exciting,” he said.
Hendricks will be flying his way to Australia in September to represent South Africa in the global final of the Diageo World Class competition.
Part Sushi and part Burger, the Sushi Burger (we repeat, the Sushi Burger!) is totally amazing. This is one trend we love and certainly one to watch as it is gaining popularity globally.
Sushi Burgers basically consist of burger “buns” made out of rice and can be filled with anything from tofu to salmon. But even though they’ve been around for some time, they’re now having a pretty major moment on Instagram which more or less means that they’ve made it as far as food fame goes.
Give it a try at home or on your menu. It’s pretty easy to make and the possibilities are endless.
Take what you love about lasagne and the savory goodness of breaded eggplant… and put them into one delicious explosion of cheesy, Italian flavor.
INGREDIENTS
Preparing Eggplant:
3 tablespoons fresh Italian flat-leaf parsley, minced
1/4 cup grated Parmigiano-Reggiano
2 cups breadcrumbs
Salt and pepper
1 cup all-purpose flour
4 jumbo eggs, beaten lightly
2 large eggplants, sliced lengthwise
1/2 cup Olive
Assembly:
3 1/2 cups Marinara sauce
1 1/2 cups grated mozzarella
1 1/2 cups grated provolone
1 cup grated Parmigiano-Reggiano
DIRECTIONS
We recommend “sweating” your eggplant to remove as much moisture as possible. Simply place eggplant slices in a colander and sprinkle with Kosher salt. Allow eggplant to set for 30 minutes. Remove from colander and pat dry.
Combine breadcrumbs, parsley, 1/4 cup of grated Parmigiano-Reggiano and a pinch of salt and pepper to taste. Place breadcrumb mixture, flour and eggs in three separate dishes. First, dredge eggplant in flour, making sure to shake off any excess. Dip in beaten eggs, like the flour, making sure to let any excess drip off. Finally, dredge in breadcrumb mixture to coat well. Allow breaded eggplant to rest before frying.
Heat olive oil in a large saucepan on medium-high heat. Once oil is ready, which can be determined by tossing in a breadcrumb to see if it sizzles, fry eggplant until golden. Be sure to turn for even cooking, about 3 minutes per side. Remove eggplant from hot oil and onto a baking sheet lined with paper towels.
To assemble the layered dish, preheat oven to 280 degrees. Combine grated mozzarella, provolone and Parmigiano in a mixing bowl. Spread about 1/2 cup of Marinara sauce in the bottom of a casserole dish. Layer, next, with breaded eggplant, allowing pieces to slightly overlap. Top with 1 cup of marinara, and then cover evenly with cheese mixture. Repeat this layering process two more times.
Cover assembled dish with foil and bake for about 30 minutes, or until bubbling. Uncover, then bake to fully melt cheese for another 5 minutes.
This vegetarian lasagne recipe stars smoky-sweet roasted vegetables, creamy and melty cheeses and a tangy tomato sauce. Start the week off right and serve up this one as a tasty Meatless Monday meal.
INGREDIENTS
Roasted Vegetables:
1 large leek, white and light green parts, chopped
1 small red onion, chopped into ½” pieces
3 cloves garlic, peeled and roughly chopped
1 fennel bulb, chopped into ½” pieces
2 carrots, sliced into thin rounds
Handful baby Bella mushrooms, stemmed and halved
1 zucchini, sliced into ¼”-thick half moons
1 pint cherry tomatoes
Salt and pepper to taste
Ricotta Filling:
1 container Whole Milk Ricotta Cheese
1/4 cup chopped fresh Italian flat-leaf parsley
2 eggs
Salt and pepper to taste
Lasagne
1 Pack whole wheat lasagne
4 cloves garlic
1/2 cup water
1 tablespoon olive oil
2 cups grated provolone cheeseChopped fresh Italian flat-leaf parsley for garnish
DIRECTIONS
Preheat oven to 180 degrees. Line a large baking sheet with parchment paper.
To prepare roasted vegetables, toss the vegetables on the baking sheet with oil, salt and pepper. Roast for 25-30 minutes, or until golden brown and tender, stirring halfway through cook time. Remove from heat.
Meanwhile, cook jarred tomatoes, garlic, water and olive oil in a large saucepan over high heat. Bring the ingredients to a boil and then simmer until combined, about 25 minutes. Remove garlic and discard.
To prepare the filling, combine ricotta, ¾ cup Parmigiano-Reggiano and parsley in a mixing bowl. Mix in the eggs. Salt and pepper to taste.
Spread 1/3 of marinara sauce over the bottom of a baking dish. Arrange lasagne sheets over sauce, overlapping to fit. Dollop with ricotta mixture. Layer with roasted vegetables. Evenly sprinkle with 1/3 of the grated provolone. Spoon another 1/3 of marinara sauce over the cheese, using a spatula to cover. Repeat layering: lasagne noodles, dollops of ricotta mixture, roasted vegetables and grated cheese.
Top with remaining lasagne sheets, 1/3 of marinara sauce, 1/3 of grated provolone, remaining grated Parmigiano and parsley.
Cover dish with foil and bake for 45 minutes. Uncover and bake for another 10 minutes, or until cheese is hot and bubbly.
Let lasagne stand for 10 minutes. Serving sprinkled with parsley.
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