Happy Friday everyone! Before we head into the weekend (can I get a whoop whoop!) I wanted to squeeze in one last post. We are a household of keen dairy eaters and I was recently asked by Doorbell Deli to review a couple of products from Gay’s Guernsey Dairy. Naturally I was happy to oblige and have been looking forward to sharing these great products with you.
I do enjoy a cooking challenge, and when I was contacted by the team at Faithful to Nature and invited to participate in their recent blogger competition I was immediately interested. The challenge was this – to create one seasonal, organic, vegetarian family meal using pantry products from Faithful to Nature as well as fresh organic produce. Each blogger received a voucher to purchase their choice of products from the thousands and thousands of products on the Faithful to Nature website, ordered their goodies online and then used them to create a delicious dish.
Earlier this month I attended the Good Housekeeping Celebrity Bake Stars event at D’Aria in Durbanville. There were bubbles and nibbles and foodies galore, and the audience was treated to a demonstration by Zola Nene and Clement Pedro who shared loads of fun recipe tips and tricks.
Then the research was taken one step further. Watch what happens in this short film, “Love at First Taste“, where complete strangers are paired together based on their flavour profiles.
Naturally I just had to find out what my husband’s profile was. When we met as students we had very different tastes in things like music and movies, but food was always our common ground. As I peaked over his shoulder while he was doing the quiz I was not too surprised to see that he chose almost exactly the same answers as me and is a fellow Meaty Warrior. Aw, aren’t we sweet?
So it is in the spirit of meatiness that I am sharing this week’s recipe. It is a fabulous, hearty mid-week supper option taking less than hour to prepare. And it is totally delish of course!
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| Image courtesy of Knorr |
For the phyllo baskets:
For the custard filling:
2 large eggs
1/4 cup castor sugar
2 tbsp cornflour
450ml milk
2 medium sized cinnamon sticks
1 tbsp butter
1/2 tsp vanilla extract
For the cinnamon sugar topping:
2 tbsp castor sugar
1/4 tsp ground cinnamon
I was first introduced to this blue cheese dip whilst living in London. One sunny Saturday my husband and I were exploring posh Chelsea and stopped for lunch at a basement restaurant on Kings Road. The tables were covered with red and white chequered tablecloths and the walls were plastered with bright, gaudy posters. We ordered and expectations sank lower when we were presented with massive white plastic bibs before our meal, but we were completely unprepared for the fantastic hot wings that were served to us that day. From then on we were converted!
A few weeks later we found ourselves trying to kill time on a long stop-over at Los Angeles International Airport. The departure area was tiny with very few shops and only a few television screens showing the same 10 minute video of a Shakira concert on repeat (those images will be burnt onto my brain for all eternity!). It was early evening and we managed to get a table at a restaurant and ordered, you guessed it, the hot wings. These airport establishments tend to get customers in and out in a hurry and we did not manage to waste as much time as we had hoped, but at least it was a delicious 20 minutes! With the added bonus of being away from those tv screens.
The special ingredient in today’s recipe is Peppadew® Tomato and Jalapeño Chillies Pasta Sauce. When I tasted the delicious combination of tomato and chilli I immediately thought of this dish, the sauce has a rich and tasty flavour that works brilliantly with chicken. There are five delicious variants in the Peppadew® pasta sauce range and they can be used in lots of ways, did you see this tortilla pizza recipe I shared recently? This is a very versatile range, so you can think out of the (pasta) box and really get creative.
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| Image courtesy of Peppadew® |
Cooks tip – the dipping sauce can be made ahead of time, even the day before. Keep the dip covered in the fridge until you need it. And if it is a rainy day and the braai is out of action you can also roast the chicken wings in the oven at 200°C until cooked through before tossing them in the sauce.
Oh, and have those wet wipes at the ready, because these wings are finger-licking delicious!
The Peppadew® Pasta Sauces are available at Pick ‘n Pay and Spar stores nationally and at Shoprite Checkers Gauteng and KZN.
100g blue cheese
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| Image courtesy of Peppadew® |
2 x 20cm flour tortillas
1/2 tsp olive oil
1/4 cup Peppadew® Tomato and Basil Pasta Sauce
60g grated mozzarella
20g sundried tomatoes, roughly chopped
2 tsp basil pesto
20g plain feta
pinch of Italian herbs
