Madame Macaron features in the August issue of Get It Magazine ( Umhlanga / Ballito )

2015 has been a year filled with wonderful experiences and opportunities and we are proud to be featured in the August issue of Get It Magazine (Umhlanga/Ballito ) .

A big thank you to Get It Mag and Monique De Villiers-Delport for an amazing piece.

You can read the online version of the article here or have a look at the digital version of the magazine HERE ( we’re on page 30-31 😉 )

Let us know what you think and be sure to enter the competition at the end of the article!

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Photo credit for featured image: Get It Mag (NC) and Mark Le Roux Photography

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Blogger Recipe Series: {G.I Jane) Jane Kilian Shaw’s No- Bake Chocolate Chip Cream Bars

Jane is one of the most bad-ass chicks that I know, and there is no doubt as to why she is called GI Jane. With her Honours in Exercise Science she is no average trainer and is dedicated to helping women live a healthier and fitter life. Jane is however not just a fitness diva, she is also the creator of It’s A Bling Thing and Mielie Meisie, where women, and the men who love them, can buy jewellery, shoes and so much more, including Jane’s gorgeous, locally made clutches.

Jane shares all her fitness and health tips on her blog  GIJane.co.za but today she isn’t here prescribing burpees, shes’s sharing her favourite paleo recipe for No-Bake Chocolate Chip Cream Bars with us. I saw coconut, cinnamon and mini chocolate chips, so consider me sold!

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I have a very very sweet tooth but being in the industry that I am, and not wanting to gain weight, I’ve had to find healthier alternatives to some old faithfuls. I try to make paleo treats because they have less sugar and processed nasties in them so my go to girl is PaleOMG.

Here is a delish treat that is quick and easy to make.

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No-Bake Chocolate Chip Cream Bars Yields: 8-10 square bars

Prep Time: 8-10 hours (includes the refrigeration of coconut milk)

Chill Time: 1 hour

For the crust:
  • 5 dried dates, pitted
  • 1 cup almond butter
  • ¾ cup unsweetened shredded coconut
  • 2 tablespoons raw honey
  • 1 teaspoon vanilla extract
  • pinch of salt
  • ½ cup of Enjoy Life Mini Chocolate Chips
For the toppings:
  • 1 (14 ounce) can of Thai Kitchen Full Fat Coconut Milk, refrigerated overnight
  • 1 tablespoon raw honey
  • ¼ teaspoon cinnamon
Directions:
  • Place pitted dates in a food process and pulse until completely broken down.
  • Add almond butter and pulse until combined.
  • Then add shredded coconut, honey, vanilla extract and a pinch of salt and puree until well combined.
  • Place in a bowl and fold in chocolate chips
  • Push crust down into a loaf pan (9×5) and press down firmly as possible to keep the crust from falling apart.
  • Remove the cream from the can of coconut milk. That will be the hard coconut that remains at the top of the can, milk/water will be in the bottom and you can reuse that later for smoothies or milk in your coffee.
  • Place cream in a bowl, add honey and cinnamon and whip together with a fork until smooth
  • Add whipped topping on top of crust and smooth out throughout the pan
  • Place in freezer for 1+ hours until topping has slightly harden
  • Cut into 8-10 bars, depending on the size you would like and serve immediately.
  • Store in refrigerator.

*To make it easier to remove the bars, line a bread pan with parchment paper and pull the parchment paper out with the bars before cutting.

You can follow Jane on Instagram, Twitter and Facebook.

If you loved this recipe or have anything to add, please leave a comment. I would love to hear what you have to say.

xxx Viveshni

Photo credit: paleomg.com

Blogger Recipe Series: {Happiness Is} Fathima Kathrada’s Snickerdoodle Biscuits

Fathima is the creative brain behind HAPPINESS IS, which is not only her illustration and design business but also her blog where she shares her love of cats, coffee shops ,and her beautifully created illustrations.

I first met Fathima over coffee when she was awesome enough to review our MACARON OF THE MONTH BOX. Our next meeting was at the NATIONAL COOKIE SWAP where I tasted her SNICKERDOODLE BISCUITS and have been lusting after them ever since. Now you have to understand that to me any baked goods covered in cinnamon are basically heaven sent, and these beauties were no exception. So when she told me that she would be sharing her Snickerdoodle recipe I did about 100 backflips (on the inside of course) and very politely thanked her.

I personally cannot wait to try this recipe out myself and I see it possibly becoming a weekly treat in my home.

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These are probably my absolute favourite homemade biscuits. This recipe reminds me of when I was little, my mom used to make them a lot and I’ve always loved their cinnamony flavour. They’ve got a lovely warm, comforting kind of taste and are pretty quick and simple to make, so no hassle! Great to have with tea while snuggled up on a cool winter day

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Snickerdoodle Biscuits

Ingredients:

  • 3 cups flour
  • 3/4 cup sugar
  • 250g margarine
  • 1 egg
  • 1 tsp vanilla essence
  • 3ml cream of tartar
  • 1 tsp bicarb
  • pinch of salt

Sugar & Spice Mixture Ingredients:

  • 1/4 cup sugar
  • 2 tsp cinnamon
  • 1 tsp nutmeg

Method:

  • Sift together the dry ingredients.
  • Cream the margarine and sugar together. Add in the egg and beat well.
  • Add in the vanilla essence and the dry ingredients and mix thoroughly.
  • Roll dough into small balls the size of a walnut and then roll in the sugar & spice mixture.
  • Place on a greased baking sheet and bake at 180ºC for 8 – 10 minutes. Allow to cool, and enjoy!

Thank you to Fathima for sharing! You can find out more about her and Happiness Is on her blog or follow her on Twitter, Facebook and Instagram.

Do you love this recipe as much as I do? Let me know if you try it and for an extra bit of yum, why not add a rolo to the centre of your dough before you bake it! ( You are welcome! )

xxx Viveshni

photo credit: northerncook.wordpress.com / tastykichen.com

Blogger Recipe Series: {My Go 2 Girl} Parushinee Naidoo’s Chocolate Brownies

Parushinee has every girl’s dream job. She is a professional personal shopper,fashion stylist,gifting guru and event planner. Running her lifestyle concierge business, My Go 2 Girl, she has her finger on the pulse of current trends. I first met Parush a year ago when she was working on a marketing campaign that involved macarons. We quickly realized that we were similar in that we were both trying to get our businesses off the ground while still maintaining our roles as full time wives and mothers.

Parushinee has a great sense of style and class and it’s reflected in the work that she does and the unique and creative concepts that she comes up with. This week she is sharing with us her decadent but simple recipe for Chocolate Brownies. What more could you ask for!

INGREDIENTS Sugar, chocolate, vanilla and eggs….these are a few of my favourite things. I was a late bloomer when it came to baking. Confronted with my daughter Shyla’s first birthday, I decided to try and bake my first cake, ever. I’m sure my husband still has nightmares about that day, but 7 hours later, I had a fairly pretty, though somewhat lopsided butterfly cake. I have come a long way since then and now the creaming sugar and butter is second nature. I love the science of baking, the anticipation, the smell that fills my kitchen and the challenge of presenting something that tastes and looks amazing.

I must say though, I love simple recipes that turn out to be fabulous masterpieces. That’s why I love my chocolate brownie recipe so much. It’s a one bowl recipe, which I so do love because it means minimal clean up. The real beauty is in the brownie itself….the gooey chocolate centre! I hope you enjoy this recipe as much as I enjoy making it and eating it.

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Chocolate Brownies

INGREDIENTS

  1. 250g melted butter
  2. 2 1/3 cups of castor sugar
  3. 90g good quality cocoa powder
  4. 1 cup of plain cake flour, sifted
  5. ½ teaspoon of baking powder, sifted
  6. 5 eggs
  7. 1 cup chopped dark chocolate
  8. 1 cup chopped roasted, salted peanuts

METHOD

  1. Preheat oven to 165 0 Line 2 x 20cm square baking tins or one large slice tin with baking paper
  2. Cream butter and sugar with an electric mixer on medium speed.
  3. Sprinkle in cocoa powder and mix until combined and has a gooey consistency.
  4. Add eggs one at a time, allowing each egg to mix through before adding the next
  5. Rain in flour and baking powder with electric mixer on low speed , beating until well combined
  6. Stir through peanuts and chocolate until combined
  7. Pour equal amounts into tins and smooth over the surface with a palette knife
  8. Bake for 40min until firm edges but still a little soft in the centre
  9. Leave to cool for at least 30min before slicing. Alternatively you can make this ahead of time and store in the fridge.

Be sure to let me know if you’ve tried the recipe and how it turned out.

Enjoy!

xxx Viveshni

Blogger Recipe Series: { Run On Coffee } Nicola Meyer’s Lemon Meringue Pie

This week’s yummy recipe comes from Kloof mom Nicola Meyer. I first encountered this wonderful woman on Twitter and finally made contact when I offered up some treats for the Durban Blogger meet that was held last year. Even though I did liaise with Nicola, it was only this year that I really got a chance to get to know her better. Nicola’s blog, Run On Coffee, is a lifestyle blog where this mom of 2 shares all aspects of her life, from food to crafting and holidays. Nicola was generous enough to share both her Lemon Meringue and Milk Tart recipes (yum and double yum)

Only because it is one of my favourites, we’re going to be starting with the Lemon Meringue

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Both recipes come from a homemade recipe book that my mom-in-law made for my hubby Neil. I have no idea where she got them from (must ask her when I see her next time). I have been making these recipes since the early days of our marriage (21 years this year). I am very pleased to say that Neil prefers the way that I make them to the way his Mom does (ssshhhhhh).

They are fabulous and fast to make.

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Lemon Meringue Pie

Pastry base

Ingredients

  1. 113g margarine
  2. 2 Tablespoons suga
  3. 2 Tablespoons oil
  4. 1 egg
  5. 2 cups flour
  6. 1 ½ teaspoons baking powder

Method

  1. Cream the margarine and sugar then add oil.
  2. Add beaten egg, flour and baking powder.
  3. Press into 3 tin pie plates.
  4. Prick the base and bake at 180C for 10 – 12 minutes.
  5. Can be kept in the fridge or freezer until required.

Notes :

  • This pastry recipe makes enough for 3 of those tin disposable pie plates.
  • I always make the pastry base in glass pie plates which are bigger than the tin ones. So I divide the pastry in 2.
  • I bake them both and use the one base for the lemon meringue and then cover the other in cling wrap and put it into the freezer.

Lemon Meringue Filling 

  1. 1 tin condensed milk
  2. ½ cup of lemon juice
  3. 2 egg yolks
  4. 2 egg whites
  5. 2 Tablespoons of sugar

Method

  1. Mix condensed milk, lemon juice and beaten egg yolks.
  2. Add grated lemon rind if desired. Pour into the pie crust.
  3. Cover with the meringue made by beating the 2 egg whites, adding sugar and beating again.
  4. Bake at 150C for approximately 15 minutes.

Notes :

  • I beat the egg whites in a clean glass bowl.
  • Using my electric beater I make the meringue first and then use the same beater to mix up the condensed milk etc.
  • I mix the condensed milk and egg yolks together first before adding the lemon juice as I found that the lemon juice tended to affect the egg yolks.

Thanks for sharing this delectable recipe Nicola. I cant wait to make it so I can try out my kitchen Craft blowtorch!

xxx Viveshni

Megan Deane Shares My Recipes for Lamb Breyani & A Delicious Chocolate Cake

As you will know, since you are obviously an avid reader of my blog and have followed or subscribed, I recently attend a lunch for Mother’s Day with a Twist, hosted by Megan Deane and as promised here is her post on the event that shares my recipe for lamb breyani as well as the best chocolate cake recipe you will ever have. If you do try the recipes out, please share with me how they turned out!

 You will find it here http://stuffedfeeling.co.za/2015/05/lamb-breyani-and-chocolate-cake/

If you have a look around Megan’s blog, you will also find posts about the other lovely ladies that attended and the recipes for the great food that they brought with.

xxx Viveshni

Blogger Recipe Series :{ Stuffed Feeling } Megan Deane’s Rocky Road Chocolate Mousse Tart

I have been meaning to officially kick off this recipe series that features some amazing bloggers, and have been hoarding all their delicious secrets in the mean time. The day has finally come and I am honoured to have the first recipe up from Megan Deane, the delightful face behind the Stuffed Feeling blog, the 2014 SA BLOG AWARDS Runner Up in the Food & Wine Blog Category. ( Yes, she’s that awesome!)

After months of social media stalking I finally got the chance to meet Megan last year at the Spice Goddess event and had the pleasure of being hosted at her home this past weekend for her Mother’s Day Lunch With A Twist . Megan’s blog is an index for all things delicious to cook and she has shared with us her recipe for Rocky Road Chocolate Mousse Tart. Hold on to your spoons, because things are about to get delectable!

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Life’s too short, so make sure you eat dessert first!

There is no doubt that life can be challenging; whether it be bad traffic, a bad day in the office, an argument, financial woes or health complications. Despite all of these things there are elements of our lives that help us get through those moments, and in my mind no matter how small they are, they are greater than any problem and help make tough times sweeter.

This Rocky Road Chocolate Mousse Tart is a little reminder from me, to look at the blessings in your life and indulge in whatever makes your soul happy.

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Rocky Road Chocolate Mousse Tart

Ingredients:

Biscuit Base

  • 400g (2 packets) Chocolate Romany Creams
  • ½ Cup Butter, melted

Filling:

  • 3 eggs
  • ¼ Cup Castor sugar
  • 1 Tbsp Cocoa Powder
  • 300g Dark chocolate, melted
  • 300ml Cream

Topping:

  • 3 – 4 Marshmallows
  • ¼ Cup Almond flakes
  • ¼ Cup Chocolate chips
  • ¼ Cup Chocolate sprinkles
  • ¼ Cup cranberries

Instruction:

Biscuit Base

  1. Crush the Romany Cream biscuits.
  2. Melt the butter and mix in a little at a time with the crushed biscuits. Note: You want the mixture to be sticky but not too oily.
  3. Press biscuit mixture in tart dish.
  4. Bake in a preheated oven 180® for 5 minutes.
  5. Leave out to cool down; once the tart dish has cooled down place in the fridge.

Chocolate mousse filling (recipe developed from www.taste.com.au ):

  1. In a bowl, whip the cream until at stiff peak stage. Set aside.
  2. In a separate bowl, beat the eggs and then add the castor sugar. Beat until light, fluffy and doubled.
  3. Add cocoa powder, continue to beat.
  4. Gradually pour in the cooled down melted chocolate into the egg mixture while continuously beating.
  5. Once the melted chocolate has been added to the egg mixture, take the whipped cream and fold into egg mixture.
  6. Once the whipped cream and egg mixture have been mixed and folded in, pour over the biscuit base into the tart dish.
  7. Leave in the fridge for at least 1 hour.

Once the tart is set, decorate it with the rocky road topping ingredients.

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Thank you to Megan for this awesome recipe! This may just end up being a firm favourite.

Check out her blog www.stuffedfeeling.co.za and you can find her on Facebook and Twitter

Next week we have a Granadilla Fridge Tart from Inge Loker of www.snapsizzleandcook.wordpress.com

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My Favourite Vanilla Sponge Recipe

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When I was younger I was never into baking. I really can’t say that I was one of those people that you would always find in the kitchen with my mother, trying to help and picking up tips. This comes as a surprise to a lot of people, especially considering it’s the way I pay the bills these days, and that its such a huge part of my life.

I do have one very clear memory of being around 7 and deciding that I was going to bake cupcakes for my mother and surprise her when she got home from work. Needless to say, with a batch of ingredients that was limited to flour water and sugar and a whole lot of blue food colouring I ended up with not so yummy blobs of blue dough. My mother, being the amazing mother that she is, still took a bite and ooohed and aaahed at how delicious they were. (She still does that!)

These days my recipes are a bit more structured and my cakes and cupcakes taste a heck of a lot better. One of the recipes that I first used to bake cakes is a Vanilla Sponge Cake recipe.

The sponge is light and fluffy and tastes amazing even with a simple vanilla buttercream. I still use this recipe for my vanilla layer cakes and it’s a winner every time.

Vanilla Sponge Cake

480g flour (4 cups)
2tsp Baking Powder
1.5 tsp Baking Soda (Bicarb)
Pinch of Salt
225g of Unsalted Butter
400g (2 cups) Sugar
2 tsp Vanilla Essence
4 Large Eggs
2 Cups of Buttermilk

Method

Preheat the oven to 180C
Sift together the flour, baking powder, baking soda and salt and set aside.
In an electric mixer or using a hand mixer to cream together the butter and sugar until smooth, light and fluffy.
Add in the vanilla essence and mix
Add in the eggs one at a time, making sure that you scape down the bowl properly after each egg is beaten in
Add the buttermilk. Don’t be alarmed if the mixture looks curdled, it’s meant to 🙂
Add the flour in 3 batches, mixing until it’s just combined. Be careful not to overmix. The batter does not need to be perfectly smooth.

Empty the batter into 2 10″ lined cake tins and bake for 40 minutes.

The cakes are done when a skewer comes out clean or the sponge springs back when gently pressed in the centre.

Leave the cakes to cool before removing from the cake tins.

Frost as you like or enjoy like I do, with some ice cream !

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Delicioso Banoffee Pie

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Google the word Banoffee and you will see words like irresistible and delicious or phrases like ‘best dessert in the world’. Banoffee, like the name, is an amalgamation of bananas and toffee into one heck of a dessert ,and unless you hate either bananas or toffee or are just plain insane, I dare you not to love this.

I am a lover of anything banana and I’ve passed that on to my kids as well. Milkshakes, sweets, macarons … The list goes on.
So when researching Banoffee Pie recipes I knew that I had to try it out. Even though I can’t indulge at the moment (read here in case you’re wondering why) I knew 2 little girls that would love the socks off it.

It’s so simple and from what I’ve heard from my tasting panel it taste delicioso ( too much Dora the Explorer!) You will need a little bit of patience with the prep but believe me its worth it

Here’s the recipe for The Delicioso Banoffee Pie.

Ingredients

  • 2x 330ml cans of condensed milk
  • 6 Tbsp of melted butter plus extra for greasing
  • 150g  crushed digestive biscuits
  • 50g toasted, ground almonds
  • 50g toasted, ground hazelnuts
  • 4 ripe bananas
  • 1 Tbsp lemon juice
  • 1tsp vanilla essence
  • 75g grated chocolate
  • 450ml whipped, thick double cream

Method

  • Dulce De Leche – Place the cans of condensed milk into a large saucepan of water and cover with water. Bring to the boil, then reducethe heat and allow it to simer for 2 hours.( This is where the patience comes in.) be sure to top up the water regularly so that the cans are always covered or you run the risk of the cans exploding. After 2 hours, carefully remove the 2 cans and leave to cool completely before opening.
  • Preheat the oven to 180C
  • Grease a 23cm flan tin or similar using the extra butter
  • Mix together the crushed biscuit, nuts and butter in a bowl and then press the mixture evenly into the base and sides of the tin
  • Bake for 10-12 minutes, then leave to cool
  • Peel and slice the bananas
  • Place the bananas in a bowl and sprinkle the lemon juice and vanilla essence over
  • Mix it together gently, you don’t want to smush the bananas
  • Spread the bananas over the biscuit crust
  • Open the cans of condensed milk ( now dulce de leche ) and spoon over the bananas
  • Sprinkle 50g of the chocolate over
  • Finally spoon the whipped cream over and sprinkle the remaining chocolate
  • Serve and enjoy!!
Crush the biscuits - You can use a food processor as well

Crush the biscuits – You can use a food processor as well

Dulce de Leche

Dulce de Leche

The lemon juice will keep the bananas from turning brown

The lemon juice will keep the bananas from turning brown

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Fry’s Family Food, Chef Jacqui Brown and #FOODMADEGOOD

I’m going to honest with you, I’ve never been a fan of soya products. It may be because of my varsity days when a quick meal for dinner on the days that I was vegetarian meant a couple of soya hotdogs in the frying pan, tomato sauce and bread. Not the most imaginative or inspiring dish at all. So, believe me then when I say that I have been converted! A week ago I attended the Fry’s Family event hosted by Chef Jacqui Brown at The Ginja Kitchen Studio in Durban North. The event turned my idea of Fry’s food on it’s head when we were welcomed with amazing appetizers that left everyone saying mmmm after every bite, and marveling at the fact that they were all vegan.

After brief introductions,a bit of mingling and being informed that we would be doing the cooking ( surprise!), we all headed into the kitchen space. The kitchen is  any foodie’s dream space, with steel tables, top of the line gas ovens and a wall full of all the gadgets you could want or need to use.

With the wine flowing, help from the chefs and a little humour from The Fry’s Guy, we split into groups of 3 and got cooking. On the menu was Fry’s Schnitzel and Creamy Mushroom Parcels with Mediterranean Vegetables. I have to say that the recipe is so easy to follow. Between the Instagramming, Tweeting and selfies, we managed to put up what was a pretty delicious meal.

If you’ve been living under a rock or in a carnivorous haze and have no idea about Fry’s Family Food, allow me to enlighten you. Their tagline, ‘ Its not just what we put into our food that makes it good, its what we leave out ‘ say it all. Fry’s products are free of MSG, Preservatives, Artificial Colourants, Cholesterol, Trans Fats, Hormones and Antibiotics. Their products are made from grains and legume and contain all 8 essential amino acids, making them a complete protein.This family owned company has 27 vegan products that are in stores in 20 different countries around the world. I think that they must be doing something right, don’t you?.

Fry’s is running a competition. Simply buy any box of Fry’s and SMS the word Frys and the last four digits on their barcode to 33711 ( e.g. Frys1256). Entrants will be entered into a weekly lucky draw to win a feast with a gourmet chef for themselves and nine friends at the Ginja Kitchen Studio worth R5000. The competition runs from the 15th of February 2015 at 7am to the 15th of May 2015 at 12pm so don’t miss out!

The evening was topped off with a delicious Litchi and Gin sorbet courtesy of the Chef and we were each given a little goodie bag to take home with us.

Thank you to Fry’s Family and Chef Jacqui Brown for an amazing evening. It was great fun and definitely good food with good company. The Dirty Fork Studio (Ginja Kitchen Studio) is a great venue in Durban and hosts many other foodie events from cooking classes to exclusive chef’s tables, and will soon be the venue for my Macaron Classes.

Visit the Dirty Fork Studio website for more information.

Here is the recipe by Chef Jacqui Brown for the dish that we made… ( You can get more recipes using Fry’s products here)

My Creation

Fry’s Schnitzel and Creamy Mushroom Parcels with Mediterranean Vegetables (serves 2)

Ingredients

  • Fry’s Chicken Schnitzel
  • 100g Chopped Mushrooms
  • ¾ Onion
  • 30ml Olive Oil
  • Fresh Thyme, Rosemary & Parsley
  • 250ml Orley Whip
  • 50g Flour
  • 4 Sheets Phyllo Pastry
  • 4 Garlic Cloves Mashed
  • 100ml Soy Milk
  • 50g Melted Butter

 For Vegetables

  • 100g Sweet Potato
  • 100g Butternut
  • 100g Red and Yellow Pepper
  • 100g Baby Marrow
  • ¼ Onion
  • 3 Garlic Cloves
  • Fresh Chopped Rosemary and Thyme

Method

  1. Preheat the oven to 180C
  2. Fry some onions in olive oil until translucent, then add the chopped mushrooms and freshly chopped herbs
  3. In a separate bowl, make a smooth paste with some flour and soy milk
  4. Once the onions and mushrooms have fried off and are nice and fragrant, add the Orley Whip and reduce the heat. Fry for a few minutes for the Orley to take on all the flavours
  5. Add a small amount of the paste at a time, this will make the sauce thicken. Cook until you have a lovely mushroom flavour, it should not be floury.
  6. Place the phyllo on a flat, clean surface and brush with melted butter. Cut into large squares.
  7. Place the schnitzel on the pastry and top with the mushroom sauce, then fold the pastry into parcels.
  8. Place the parcel on a baking tray lines with baking paper and bake for +- 20minutes until golden brown.
  9. For Vegetables: Chop and Cube all ingredients, place on a baking tray. Drizzle with olive oil and season with salt and pepper. Bake for 30 minutes.
  10. Plate up and Enjoy!

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