Beetroot Pasta, the colour of ‘M’ in CMYK



 Beet­root Pasta, the col­our of ‘M’ in CMYK

LOVE the col­our of this pasta. The deep magenta hue is mes­mer­ising and in a way unbe­liev­able that it’s edible. It’s the col­our that rep­res­ents the “M” in CMYK and in that sense seems com­pletely ined­ible or only some­thing that would be edible in the future – when we’re all liv­ing in a computer-generated world where food has to be one of the col­ours rep­res­en­ted in CMYK (oth­er­wise it would not be recognised).

At the same time, I can­not help but think of Alfred Hitch­cock when I eat this pasta. I remem­ber read­ing a fab­ulous story about him and his “blue” parties – a col­our that is also rep­res­en­ted in CMYK in the form of the “C” for Cyan. At these parties he would only serve blue food, from the Mar­tinis to the mash pota­toes, and I have ever since wanted to do the same – it’s crazy, yet bril­liant! How­ever, it ‘s also believed that his guest got sick after­words – many believ­ing that the idea of eat­ing blue food has a physiolo­gical effect that is hard to stom­ach ( excuse the pun, hehehehehe…). So per­haps I should rather throw a Magenta party and serve everything inspired by beet­roots from the Mar­tinis to the pasta.

I also love this pasta because it is so vibrant and, when served on a matte black plate, looks super mod­ern – mak­ing a won­der­ful state­ment at the table. Remem­ber to avoid over­cook­ing it, the more you cook it the quicker it loses its col­our and goes stogy. If you cook it imme­di­ately from fresh, it can take less than 2 minutes to cook. For best res­ults, leave it to dry overnight and then it will retain more of its col­our and take about 3–5 minutes to cook. I like to serve it with a blue cheese sauce sprinkled with, roas­ted, chopped wal­nuts and crispy bacon or pancetta.

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Perfect Chocolate Cake



Per­fect Chocol­ate Cake

 

 

OK, so its been a while. If I have to be a little more accur­ate I’d say like 7 months, but I mean whose count­ing? And as the say­ing goes, “bet­ter late than never”. Not sure if that works here, but I’m gonna own it.

In my defense, I have been away for 6 weeks trav­el­ing around Europe (I hope that came across as pre­ten­tious as I meant it), and before that I was, like, really busy with stuff. Any who, here is a really great chocol­ate cake recipe. It’s not only really easy, but more import­antly tastes fab too. One could say, like  7 months of wait­ing fab! But that might be over-selling it a tad.

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Festive Strawberry Apple Almond Crumble



Straw­berry Apple Almond Crumble

 

 

This crumble is simply and utterly divine. The tart­ness from the straw­ber­ries and apples mar­ries beau­ti­fully with the rich, but­tery, almond top­ping. The apples add tex­ture to the filling, while the straw­ber­ries add a much needed juicy dec­ad­ence. The hint of lemon cuts through the sweet­ness and the top­ping does what it should do: adds a crunchy-buttery-rich-biscuity finish.

 

 

As I have men­tioned in past posts, I love cooked apples even more than raw ones (they are quite bland when raw), and obvi­ously I like apple crumble. How­ever, I wanted to do some­thing a little more dec­ad­ent and I sup­pose Christmas-sy (hence the red and green) – even if it was simply sub­lim­inal. Hav­ing seen the won­der­ful price of straw­ber­ries (a pun­net at PNP was R15), I had no choice but to buy them and add them to a crumble – I think it was then when the sub­lim­inal Xmas mes­sage popped into my head. Also, lov­ing the fla­vour of almonds, and know­ing it works per­fectly with apples and straw­ber­ries, I knew it would be just the thing to make this crumble even better.

 

 

 
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Pomegranate Swirl Ice-Cream and the Magnum Event



Pomegranate Swirl Ice-Cream and the Mag­num Event

Two week’s ago I atten­ded the Mag­num Pink Pomegranate and Black Espresso Launch held at the oh-so suave Shimmy Beach Club. It was a fab­ulous event with cock­tails every­where you looked and deli­cious fin­ger foods that swirled around as waiters made their way through the crowds. Also on the menu, obvi­ous, but not dis­ap­point­ing, was the new Pink Pomegranate and Black Espresso Mag­nums. Before I get into the new Mag­num fla­vours, I think it imper­at­ive I talk a bit about the event and the very excit­ing Mag­num auc­tion.

The event kicked off with, Top Billing hunk, Janez Ver­meiren intro­du­cing the new fla­vours, and an extremely excit­ing Mag­num com­pet­i­tion. What is the com­pet­i­tion? It’s a Mag­num Twit­ter Auc­tion. It’s the very first for South Africa where tweets equal currency.

At the event we were given a sneak pre­view on how the auc­tion will work by hav­ing two prizes up for bids. Each prize was inspired by the new Mag­num fla­vours. Rep­res­ent­ing the Pink Pomegranate was a gift set of pink Ted Baker clutches, Guess sunglasses and other desir­able objects. Rep­res­ent­ing the Black Espresso, was a sim­ilar gift set only in black. How­ever, to win a gift set was up to you to tweet for it. The more you tweeted the more chance you stood to win.

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Whole-Roasted Cauliflower



The Humble Cauliflower

 

This is a great way, not only to pre­pare cauli­flower, but also to elev­ate it into some­thing more than just a veget­able com­pon­ent to a dish. Pla­cing a whole-roasted cauli­flower onto your table will cer­tainly get every­one talk­ing. This usu­ally insipid white veget­able is trans­formed into a golden-charged globe beg­ging to be eaten (cer­tainly a devi­ation from the usual response to cauliflower).

 

Aside from look­ing dra­mat­ic­ally amaz­ing, the taste is also one to rave about. Before roast­ing, the whole cauli­flower is poached in a stock of white wine, vin­egar, herbs and water. This pro­cess slightly pickles the cauli­flower and infuses it with fla­vour; while roast­ing makes it crisp and the charged edges has a much needed slight bit­ter­ness that adds another tone to the dish.

 


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