3 BOYS LEARN TO COOK

Before I worked as a food stylist, I worked for a catering company/cooking school. I was mainly involved in the catering side, but when they were a little short staffed I tried my hand at teaching and discovered that I really love it. There's just something about passing on a knowledge that you have to someone who wants to know it. Which is partly why I started this blog in the first place...

A few months ago a friend of mine asked me if I could teach him how to cook, I didn't really take him seriously until recently, when I decided to start offering private cooking lessons- so obviously he had to be my Guinea pig:)

After planning a menu that the worlds fussiest eater was happy with, and doing all the shopping, I arrived at his house to find a St. Elmos pizza box on the counter. I made some smug comment and was then informed that all they had eaten for the last 4 days was pizza... 4 DAYS?!?! They really did need my help!

On the menu for my culinarily challenged friends: 

My Famous Pisgetti with Home-made Garlic Bread and Apple Crumble for dessert.

Have a look at how they did below :)

Jp learns how to chop an onion, possibly for the first time in his life, and Martin patiently peels the apples for dessert. 

 Mikey may have chickened out of doing the whole naked chef thing, but I think he pulled that apron off pretty well. He even stirred the "grosse onions and mushrooms".

 Martin, still busy with his apples. That face says it all!

 So I let him swap with Mike...

 Which was around the time I realized that there was no mixing bowl in their house, so Mikey made crumble in a pot.

 Finished making the crumble, but not happy with me. Apparently he would rather have stirred the "grosse onions and mushrooms" because, and I quote "rubbing butter into flour is the grossest thing in the whole world"! I'm pretty sure I could think of worse.

 Jp's kick ass garlic bread is just about ready to go into the oven.

 These guys rival me on the messy kitchen scale.

 Finally food is ready, Mr. Martin looks very please with himself :) 

 YUMMY!!!

 But wait, there's more! What's that smell coming from the oven???

 We may have cheated a little here, I mean what is an apple crumble without Ultramel??? 

All in all I think these 3 did a great job, it was a really fun evening and they made some really delicious food! I'm proud of you guys, and I can't wait to do it again!

These classes are completely private and personalized to your needs. They take place in the comfort of your own home, and can range from an "I don't know how to hold a knife and what's an onion" level to "I want to fine tune my cooking and learn how to make my own pastry" level. Depending on the size of your kitchen you can have 1-6 people learning at a time, and the best part is that afterwards- you can sit down with a glass of wine and enjoy your meal.

For more information you can email me at: saralohmaier@gmail.com

Happy cooking everyone, have a great week!

Naughty Nachos

In the last few weeks Nachos have come up a few times within our different circles of friends. So much so, that in this last week I couldn't get them off my mind, and on Sunday when I opened my pantry the ingredients for them popped out at me as if they had neon arrows pointing them out. Sunday was definitely NACHO DAY!

 

I had to pop down to the shops to get a few extra ingredients, which was when I realized... I have never made nachos before. So I did what I do best, I improvised. I got what I thought I needed and made what I thought nachos should be- and I totally succeeded!! (even if I do say so myself)

The perfect end to yet another beautiful weekend. Sitting outside in the glorious sun, sipping a beer and eating mouth-wateringly delicious nachos! The only thing that could have made it better is if somehow the next day could have been Friday!

Try my recipe here:

 

NAUGHTY NACHOS

Bet you're all looking forward to next Sunday now;)

Happy cooking, and have a great week!

Spicey Cous Cous Salad with Roasted Butternut and Feta

I feel like a bad mother who has been neglecting her child. I just saw that it has been almost 2 weeks since I updated... Although in my defense I updated 2 days in a row, and last weekend was Josh's birthday.

I took him for a beautiful weekend on a fruit farm in the Cederberg, where being the smart ass I am I fell into a freezing cold river... But that is another story entirely!

Seeing as I was the organizer of this weekend (it was a surprise for him) I got to choose every thing we were going to eat myself :)

Josh has a thing for ribs, and every time I tell him that the ribs where ever we are aren't up to standard I get a "well why don't you try do better?". I have been threatening to for a while so this was the perfect opportunity. I even did the braaiing myself to make sure they were perfect.

See girls can braai too!

Delicious sticky plum ribs straight off the braai

I have shared this recipe before, so if you have not tried it yet- today is the perfect day!

STICKY PLUM RIBS

However, this is not what I wanted to share on this stunning Saturday in beautiful Cape Town. Today I wanted to share my favourite braai accompaniment. Its a Moroccan flavoured cous cous salad with roasted butternut and feta, that is not only deliciously moreish, its also quite quick and easy to make (much more so than potato salad), very filling and super healthy.

Moroccan Cous Cous Salad

I love this salad so much that it often becomes dinner on its own, I also always have to make extra so that everyone has lunch for the next day.

If you are having a braai this beautiful afternoon, try it out. You won't be disappointed and neither will your guests.

 Moroccan Cous Cous Salad with Roasted Butternut and Feta.

Happy Saturday and Happy Braaiing!

Breakfast at Blue Water

Today Josh finally decided to humour me on my request to go for breakfast and a walk in Kalk Bay. Luckily for him today was also some or the other Sunday Times big walk, and half of the Southern Peninsula's roads have been closed. By the time we got anywhere near Kalk Bay the traffic was backed up so badly that no words even had to be exchanged in the "Never mind that" department.

We took a few minutes to way up our options and then decided that we were bound to find something at Imoff Farm, just outside of Kommetjie. 

In the end we chose The Blue Water Cafe, and wow am I glad that we couldn't get into Kalk Bay. This place is completely sheltered from the wind and 100% child friendly(not that I have any of those, but if I did- I'd definitely want to take them there). They also have a rather large, very delicious sounding menu where everything you read sounds yummier than the last.

We ordered 2 lattes-which I must say were not great, they tasted a little burnt, but we didn't come for coffee. We were there for food.

Seeing as I have big time FOMO(Fear of Missing Out) I chose to order the same thing as Josh because it sounded great and I would have been super jealous if I got a lame croissant or muelsi bowl and Josh had and amazing looking bacony delight of a breakfast.

We ordered the 'ALL DAY BREAKFAST TARTINE'-An open toasted ciabatta with 2 fried eggs,farm bacon, grilled mushrooms, tomato, beef sausage and rocket with a green herb dressing...

Blue Water Cafe's All Day Breakfast Tarting

It was incredible. Hands down the best breakfast I have had in years. Everything was cooked to perfection and the green herb dressing was so light and delicious it cut through the richness of the breakfast perfectly. 

Do yourselves a favour and go there next time you don't know where to have breakfast. There are also lots of other things to do at Imoff, so even if you are coming from a little further away, I'm sure you will find things to keep you entertained: there is a little petting zoo, a snake park, an amazing farm stall, a cheesery, horse rides, camel rides, paint balling, a chocolatier, wine tasting and some really nice little shops.

Can next Sunday just hurry up and get here now??

Summer Time Beetroot Salad

Beetroots are one of my favourite vegetables, with its beautiful rich red colour, dense texture and strangely sweet yet earthy flavour.

I first came across the combination of beetroot and goat's cheese while reading through my copy of The Flavour Thesaurus by Niki Segnit. If you do not own/have never seen this book, do your selves a favour and get your hands on a copy. Josh bought mine for me as a birthday gift a few years back, and it is pretty much my bible.

Niki mentions delicious things like goats cheese souffle with beetroot ice cream, and beetroot tart with goats cheese meringue-YUM!!! She also shares some wonderful recipes, but still, to me the most delicious and simple way to cook a beetroot is to roast it. With some crispy dark edges and a soft sweet centre (I always have to cook extra because most of it doesn't even make it to the table), paired with a lively stinging goats cheese is pretty much a match made in savoury heaven.

Having said that, who wouldn't love to spend a beautiful summer day, feasting on delicious bowls of guilt free (and delicious) salad and an ice cold glass (or two or three) of crisp white wine?? 

Summer time Al Fresco Style

So we have beetroot, we have goats cheese, we have salad, we have wine, and it's summer... What are we waiting for?!?!

Click here to see my fabulous Beetroot and Goats Cheese Salad Recipe.

Guilt free savoury heaven in a Bowl

Happy Feasting everybody.

Have a wonderful, guilt free Summer weekend .

BURGERS FOR LUNCH

There's nothing better than a relaxed Sunday lunch with the family. I know some times trying to organize and feed the masses can be a little stressful, but it really shouldn't be. It should in fact be quite the opposite, it should be a very happy time full of fun, laughter and little people.

Yesterday was a very special little girls 7th birthday, and after a big party with all her friends on Saturday, the family was invited over for a fantastic burger braai on Sunday.

The crowds arrived with families and cooler boxes in tow, and were treated to some of the most fantastic burgers topped with melted cheese and an assortment of different burger toppings to please those of all tastes, shapes, sizes and ages.

This was finished off with some Ice-cream cones and apple cake. A perfect family lunch, that is restively stress free(especially for the ladies, seeing as the men braai-Thanks Duncan).

Yes, I'm definitely a burger and beer kind of a girl, so this really was the perfect way to spend a Sunday for me. Food in the sun, with a beerie in hand and the sound of happy children running around.

So therefore I would like to share my 2 favourite burger recipes with you, for you to try at your next family lunch.

Sweet Chilli Chicken, Grilled Pineapple and Avocado Burger.

My Favourite Chicken Burger

This way of cooking chicken is one of my favourites, if you let it cook until the sweet chilli sauce has started to caremelize you will fall in love.

I also love to cut the chicken into strips (marinade and cook them the same way) and use them to fill wraps and to top chicken salads.

The "3" B Burger

Beef, Bacon and Blue Cheese

Best Beef Burger

This is my very own beef burger recipe which I'm sure you will love as much as we all do. If you are cooking for a lot of people though, don't be afraid to get ready made burgers from you local butcher.

Also, if you don't like blue cheese (I know it's not child friendly), don't be afraid to change it for a different cheese that you do LOVE :)

Click here to see these delicious recipes and more...

Happy Cooking! 

RIB HUDDLE

What exactly is a rib huddle?? I don't know, lets find out...

Define Rib:

• each of a series of slender curved bones articulated in pairs to the spine (twelve pairs in humans), protecting the thoracic cavity and its organs.

Define Huddle:

•  crowd together/netsle closel

 

 So, what is a rib huddle? 

To Crowd together/Nestle Closely with some slender curved bones that protect your organs!

NO! Of course not! Rib Huddle is just another amazing Idea that the mega minds behind Clark's Original Recipes have come up with!

 

YOU BETTER REDNECKENIZE!

We arrived to find our drinking tins, and a large jug of Albama slammer on our table, along with some very kitch, southern decor. It looked perfect, and it already smelled delicious!!

Drinking tins and table settings.

 I don't know exactly what was in that alabama slammer, but it seemed to put everyone in great spirits, and the weather played along beautifully too.

The fantastic music was performed live by Lonesome Dave, and couldn't have been anymore perfect, even if we were in the heart of red neck county. Seriously, if you've never heard him before, go check him out!

Lonesome Dave Ferguson and his harmonica

Lisa and I helped a little, by buying the wetwipes and stapling them together in packs for people to use. Lisa thought that this was the greatest thing ever, and that she made the evening with this invention, until we started seeing food arrive. Suddenly our super cool, high-tech, stapled together wet wipes weren't so cool any more. Especially not compared to the amazing boards these girls managed to find to serve the food on.

The First Course: Home made bread and a paprika and corn butter

Corn Bread, Pumpkin Bread and Yum bread

You know when some one spreads their butter so thickly that you can see their teeth marks after they have had a bite?? I'm not normally one of those people, but in this case I'm guilty as charged. The delicious savory butter piled on the sweetish fresh bread... Don't think I need to say more...

A quick Trip to the Clarks Bar

To Fill up my Fancy Wine Glass

 And its time for-

The Second Course: Sweet Corn, with Chilli Flakes, Parmesan, Lime Wedges and Coriander

Meilies with a twist

What a delicious take on a braai/BBQ favourite. You've got to love the places the imagination can take you when it comes to food and flavour combinations. The only limit here really is your mind.

Next up-

The Third Course: Red Cabbage Cole Slaw with radishes, apples and probably some other yummies that I'm forgetting.

Southern Style Slaw!

This was really amazing. It had a vinegrette kind of a dressing instead of a heavy MAYERNAZE vibe. Therefore it was really light and yummy, and everytime you bit into a piece of apple it was like there were little southern HOEDOWN fairies line dancing on your tongue.

This being a Clark's Original Recipes event, the real reason everyone was there was for the 4th course. What was this fourth course??

It's apron time everyone, this shit is about to get messy... and sticky... and delicious!

Aprons on, and we are ready!

 

The Fouth Course: CLARK'S STICKY PLUM RIBS!!!

Here they come, on a board bigger than Lisa :)

RIBS!!

Sweet, Juicy, Delicious, Sticky Ribs

 

No Left Overs!

Clean Bones, Sticky Fingers, Happy Sara :)

And the best part is, that wasn't all. My personal Favourite course, the dessert it still coming... What kind of dessert is going to top ribs like that though?

The Fifth Course: Ice-Cream

Dipper Tray of Ice-Cream toppings!

To be honest, when this tray arrived, I though I might have died  and gone to heaven. Even without the Ice-Cream this would have been the best dessert. 

Basically the idea behind this, as you can see is that you get an Ice-Cream cone, and you get to top it with your favourite toppings, or in my case ALL the toppings.

MY ICE CREAM

In my hand you see an Ice-Cream, MY Ice-Cream, and on top of  MY Ice-Cream - Chocolate sauce, barone sauce, honey comb, chuckels, something that tasted like apple crumble and some other chocolatey bits... Yup, I must have died and gone to heaven.

HAPPY 5 YEAR OLD

This night ended of on a very sweet note with a happy little dance, to Lonesome Daves Awesome Tunes.

Now the big question is, where can we get our hands on some of that delicious sticky plum sauce???

You can find their product on the shelves of the Cape Quarter Spar, or you can find it on Yuppie Chef, who will deliver it strait to your door... BONUS!

The next big question is how??? I have high jacked Amy's amazing Clark's Sticky Plum Ribs recipe off their facebook page! I Have made it a few times, and they turn out amazingly everytime!

 Now, if you are super jealous that you weren't at this event(which I know you are) then go like the Clark's Original Recipes Face Book Page. I happen to know that this wasn't the last huddle that they will be hosting, so keep your eyes and ears open for a place at the next one!

Thanks Ladies, for a wonderful event. See you next time!

Peanut Butter Cookies

A month or 2 ago I was so swamped at work that Lisa told me to come up with something super simple for a recipe of the month... We only had one little sneaky day to shoot our entire mailer, which meant a lot of cooking in one day! 

What did I come up with?? 3 Ingredient Peanut Butter Cookies of course!

Peanut Butter Cookies

 Yes, only 3 Ingredients. They couldn't be easier if I tried, and judging by the fact that I made them last night, and the cookie jar is almost empty, I'd say they are a big hit!

Even Mr. Floofs (who usually doesn't beg or steal food) thought they were great, he helped himself to 2 while I had my back turned! Naughty dog!

I used the YUM YUM Peanut butter with caramel crunch-the honey comb added a little extra deliciousness to the biscuits, but you could use any kind. The choc-chip one would also be delish!

Yummy for tea time

Another great thing about these, if they aren't already great enough, is that they are gluten free. So all you coeliacs will love this!

Have a look at the recipe HERE, and try it out! You won't regret it!

Best enjoyed with a glass of milk

So the question is, who is coming over for tea??

 

Happy Baking guys, you can thank me later!

CUPCAKE ALERT!!

Every month Lisa and I write a "news letter", where we share recipes, discuss food trends and post pretty pictures of food.

This has become a big part of my job, and was actually my inspiration for starting this blog. Who knew I could actually write?? It's not always easy to find the right stuff to write about, as it needs to be current and some what original, so I spend a large part of every month researching trends and new places, and of course I always have my eyes and ears open for new things.

Last month Lisa suggested show casing some of my cupcakes. I was very excited about this, as it was a chance for me to show something I'm very passionate about to over 900 people in and around our industry.

Click here to see the newsletter on the Web Site and if you like it, please subscribe (we do one every month, and they always have a new theme with new recipes to try, suggestions for new restaurants to visit, and some sexylicious food porn!).

Unfortunately, and luckily I didn't have any beautiful photo's of my cupcakes, so we booked a shoot with the super talented photographer Sean Calitz.

Have a look at the stunning photo's he took!

Vanilla Bean Cupcake with Marshmallow Icing and a Hand-Made Rose

Chocolate Cupcake with Chocolate Butter Icing, Chocolate Shards and Gold Dust

Hidden Center Lemon Meringue Cupcake with Candied Lemon Zest

Rose Piped Red Velvet Cupcake with Cream Cheese Icing

Beautiful right?? Thanks Seany!!

Please check out Sean's Website to see some of the other beautiful stuff he shoots.

...And if you like what you see, have a look a my Facebook page to see some more, or order your own.

Happy Drooling ;)

1, 2, 3 BISCUITS!

I just realized it's been almost a month since I last shared a recipe... 

Yep, I totally agree. That is a long time, so I better get on it! 
A lot of people have commented on my beautiful background picture, and for those of you who were wondering, YES- I did make them. 

This is literally one of the easiest, and completely fool proof biscuit recipes you will ever try, and with a name like 1 2 3, I doubt you will ever forget it either.

Wondering why 1 2 3???

1 CUP SUGAR, 2 CUPS BUTTER, 3 CUPS FLOUR.

Yep, that simple!!

Click here for my 1 2 3 RECIPE, and instructions on decorating these pretty heart cookies :)

Beautiful heart shaped 1 2 3 Biscuits

Another really cool thing you can do with this recipe is make glass cookies.

Glass biscuits

All you do is cut stars and hearts out of round biscuits, and fill them with crushed sparkles or boiled sweets before baking. The sweets will melt and become flat and glass like during baking.

Make sure you bake them on a well greased baking tray covered in foil. I didn't and I couldn't get my first batch off very easily. But they are very impressive and yummy. 

These are also very cool for Christmas, make a little hole in the top and thread a piece ribbon through it, you can then hang them on the tree :)

Plain Round 123's

However, the simplest thing you can do with these, is roll the dough into a log before resting it in the fridge. Then when you want to bake them, you just cut the log into disks and place them on a baking tray. Sprinkle them with a little castor sugar and bake until golden. .

This dough also freezes really well, so don't be afraid to make lots and keep if for a rainy day, or when that unexpected visitor pops by for tea :)

Happy baking..