The Deluca coffee shop offers a variety of yummy goodness, from fine coffees to decadent shakes to amazing pizzas, burgers and samies. They have it all.
My all time favourite is their spicy NewYork cheese fries (they have it in mild too).
The portion is enough to feed two to three people #airpunch! We love decent portions. Hubby and I are healthy eaters and so it was enough for just us two. #grin.
Their cheese sauce is cheesy and out of this world… I mean taste is everything! The ratio of sauce to chips is perfect. This ratio is so important because real foodies don’t do a dollop of sauce on top and nothing at the bottom. We need an even spread. They got It down to a science peeps and if all that isn’t enough, each portions is topped with chicken strips and pickled jalepenos.
The smell is enough to make you have foodgasm!
The pricing is not that bad at all, considering it feeds 2-3 people. @just R76.00, you can enjoy all this yumminess. I swear! it’s like angels tickling your taste buds.
Whilst I make my own chilli cheese fries that hubby adores, these are by far one of the best chilli cheese fries I’ve had. Try it out and be sure to let me know.
Love and light always, from just an ordinary foodie.
It’s just before 4pm on Friday afternoon and I can get a call from my dad asking if I heard the good news. The only news I was waiting for, was the outcome of a competition that my baby brother was partaking in.
Many of you who know me and my baby bro, know that we are a love-hate relationship personified!
But they also know that I’m THE biggest cheer leader for anybody, when it comes to celebrating accomplishments, especially those of brothers and sister.
Last week Friday, 27 October 2017, Hirsch’s hosted the first head chef of the year competition.
The competition was meant to take place earlier in the year, at the East Coast Radio house and garden show however, due to technicalities, the competition was postponed.
Top culinary schools selected their top students to battle it off for the title.
My brother was selected from his college together with his colleague Havinsha and was up against some worthy opponents from other culinary schools in Durban.
A tough-to-please panel of judges were ready and waiting to critique their dishes. The judging panel comprised Allan Hirsch, Joani Mitchell and Desmond Davies.
We’ve always encouraged my brother to be humble and to have fun in all he does, that’s ultimately what it’s about and time after time he takes our advice and makes us proud.
Yes. He took the title of Hirsch’s head chef of the year for 2017.
This is such a huge achievement for him and for our family, considering that prior to him becoming a chef, he lacked drive and passion.
As his older sister I felt obliged to write this piece dedicated to him. To introduce him to the world because he’s slowly earning his place. This kid is darn good at what he does.
To Fish, boytjie, all I can say is keep doing you. Stay true to who you are. Remain humble and give off your best at all times whilst having the time of your life. Each dish you put out is a true reflection of you. Remember: there will always be somebody more skilled than you, less talented than you but there will never be anybody that is just like you.
Super proud of you. This industry isn’t ready for you Boy but you show them!
Love and light from an extremely proud older sissy.
My sister and I would always try out new recipes. She was the baker and I was the cook. When she moved onto her own , we rarely got time to do these things together and now that she’s in China, there’s no way lol.
None the less, of late I’ve recently taken some time out to try out new baking recipes and well it’s going good, if I may say so myself!
Can I just say, that the recipes I try and will share are for ameteur, normal folk like myself, who have the basic of basic equiptment. So if you’re more of an advanced baker, truth is you’ll definitely come across prettier, and more complex recipes on other sites and I doubt my take on things would intrigue you 🙈
I came across this amazing upside down Oreo muffin recipe on Facebook however, I tweaked mine abit…because I mean, who doesn’t like less work 🙂
If you know me, you’d know that I am a sucker for anything Oreo and so this recipe was a “must try” for me. The original recipe can be found by clicking Here
Here’s a list of ingredients you will need:
1 pack of Oreos – R20.00
1 500g chocolate muffin mix – R15.00 ( I used the golden cloud one, but you can use any brand you’d like) – yes, this was my shortcut 🙈. You will need eggs, water and oil to add to the mix, the exact measurements can be found on the packaging.
1 slab of Cadbury dairy milk chocolate- R11.00. The original recipe says white chocolate, so if that’s your preference, go for it.
Butter for greasing the muffin tray
Things you will need:
Muffin tray (12s)
Mixing bowl ( to mix your muffin mix and the wet ingredients)
Ice cream scoop
Platter or plate
Pre-heat your oven @ 180 degrees.
Grease your muffin tray with butter, be generous because the last thing you want is for your dedacadent muffins to stick.
Place an Oreo in each muffin cup.
Open your muffin mix, add it to your mixing bowl and create a well in the centre. Add your wet ingredients to the well and mix until all the ingredients come together to form a nice batter. Do not over mix.
Add just an ice cream scoop of muffin batter to each muffin cup.
Break a piece of chocolate and add it to each muffin cup. Make sure to press this down against the Oreo biscuit.
Take another scoop of batter and add it over the chocolate piece, covering it completely. You don’t want to fill your muffin cups to the brim, as you’re going to serve your muffins upside down.
Make sure your mixture is even by lightly tapping your muffin tray to the counter.
Bake for 15-20minutes (mine were done in 15)
Once your muffins are done, transfer them to a plate or platter and let them rest. This is essential so that the chocolate in the centre melts.
Sit with a cup of milk and enjjjoooyy
My mother is not an Oreo fan, but she loved these boys… so much so, she packed in for work the next day (:
Share some of your favourite recipes below or post a pic of your attempt.
Last year I was blown away when I attended my baby bro’s (well he’s not a baby anymore but he will always be our “boy”) banquet. I was amazed at the effort, team work and skill his class had. If you didn’t make it to read that post or see the pictures, click here
This year was even more emotional.
My brother is currently doing his diploma at the Capsicum Culinary Arts Studios here in Durban . They hosted their Chef’s Table on Friday, 26 May 2017 at their campus. He was chosen to be the head chef for the function and so this was a big deal for me. So much so that not even bronchitis could keep me from attending his special day.
You would have read in the piece I wrote last year, why seeing him do so well is such a great joy for my family and I and boy oh boy, there is no prouder sister than I. All I can do is keep praying that the almighty guides him and keeps him steadfast and keep thanking the almighty for this gift that he has blessed my baby brother with, because he is darn gifted when it comes to food!
Ok, enough with all the mooshy talk,
look at the pictures of this year’s chef’s table. The class he has this year is a lot bigger than the class he was with last year. But that didn’t stop them from wowing us all. From the friendly welcome greets, to the nervous smiles, the team work and the delicious food, we experienced it all. It was evident that they put their hearts and souls into this evening In all hope that it would be a success.
Now brace yourself for the food!
The starter was ” A taste of Harrismith” It was a salad comprised of a bed of rocket with beetroot, pomegranate seeds, biltong and their own mayonnaise which served as the dressing. I’m not a salad girl but my tile was cleaned out. Yes, you read right, they served us on these super cute hectagon tiles! How cute!!!
Each meal was paired with a non alcoholic drink.
The main was ” lamb trio with veggies on a hill” this was lamb done three ways, with three different kinds of mushroom, a burnt onion, butternut and beetroot purée, and baby potatoes. This by far was something you’d eat / order at a top Restuarant! The flavours were amazing and the meal was presented beautifully, you almost didn’t want to indulge!
We also had pallet cleanses in between, beautiful citrus flavours and jelly cleanser to allow us to appreciate all the flavours of the dishes to come
The dessert 🍨 was absolutely amazing. Guys I swear, I’m not being biased but we have amazing talent coming up in the Chef industry. The world isn’t ready I tell ya!
The dessert was “Brrrrrr” made up of panacota with orange infused short-bread crumble on a bed of a raspberry reduction with chocolate and strawberry and mini meringues.
One would think that it was a lot going on and that the flavors would clash yeah?
Absolutely not, if anything, it was the total opposite! The flavours married together so well. I was truelly blown away.
The night ended off with games, laughter, heartfelt speeches and cheers from all who attended.
It was a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ experience indeed🙏🏼♥️
This class should really be proud of themselves because I felt honoured being apart of this amazing evening that they prepared for.
Well done you guys!
Are you guys hungry yet?
A proud post from just an ordinary proud big sissy
Im at a loss for words…which is something that never ever happeneds.
Thank you. THANK YOU. Thank you to everybody who took the time out to send such beautiful words of wonderful wishes. Its these little things that mean the world to me.
1stly, to my creator. For sparing me with yet another year. For blessing me. For guiding me and protecting me. Im am foreverely indebtored to you and only you.
My parents, words will never beable to explain just how much I appreciate you both. For keeping me grounded. For encouraging me to work hard and achieve my goals and for always pushing me towards Allah. I am foreverely grateful. May Allah ta Allah bless you both with nothing but THE best! Mum you woke up singing the birthday song and dad for my beautiful cake. At 26 and to have you guys still do this…I am blessed.
My wonderful family.My sister, My handsome brothers,Bevan and Ismail. My auntys, uncles and cousins…When I sometimes question God and ask him “Why”… I am often reminded about how blessed I truely am. The encouragment, the celebration of each others achievements, the “we will always be here for each other”… what more could I possibly ask for?
My work family…. Team Titans, Team 10acity, Team Leggo! When I asked God for the perfect job, he knew that for me it wasnt about the money but rather the people and the oppotunity to grow. I could not have chosen to work under and with any better people than the ones I’ve worked with in my 2years at Discovery Health.
Lets start off with my team leaders…from day 1, Ive always had team leaders who encouraged and nurtured me. Who when said ” im here for you, you can count on me”….proved it with their actions. Karena, I will forever be grateful to you for not letting me get comfy and always pushing way out of my comfort zone. Words fail me when you always speak words of encouragment to me. Thank you! My Nojjy pooh. Thank you for being my voice of reason and allowing me to view things out of the box. For always being 100 and for being as honest and frank as you are. I appreciate it and I appreciate you. My Desire! Meeting you at first was alil daunting…that look! #goodness. But working with you has been nothing short of entertaining. Thank you for being so patient with me and helping me. I often get so overwhelmed and without even saying anything to you, you just know. I appreciate it! Thank you!
My teammies. U guys made my 26th THE best bday evz. My party and my card was just beautiful. I appreciate the gesture so so so much. My beautiful ladies. Jan, Trish, G, Anyah, DelZ, and oh so gawjus fellas, Ryano,Robmeista,Nassy poo and the all time G Rees…i really couldntv asked for more. Thank you Team Titans. You guys #rock #awesome!.
My fellow other teammies, the well wishes, warm hugs and precious smiles…you guys will never no how much i appreciate it. My amykins, koko pops, desh, ronelle, yvonne, verhana, prashicals, mags, Applez, Avi, Dylan,my Prudy Prudy, KamKam,Justin, Sibu. Geen, Naffy, Tash, Rushicals, Thoko, Kerry, Aisha,Julz, Mandy, Emma,Caro,Sherelle, Chantelle,Tilly,Charmaine…Thank u!
My friends, the callz,messages,profile updates… aaw you guys let me know how girly I really am coz i get so emo.Ive had so many facebook profiles and all of them had more “friends” than my current one. Each year 100z of bday messages would flood my wall and how excited i would get!
But this year the few that have posted beautiful messages on my wall, I appreciate it more than anything coz i know that they were all sincere, i wasnt just excited. I was moved and felt so special. If ever any of you find me questioning God or being ungrateful. Smack me or remind me of my 26th because God has really shown me how blessed I am and what amazing folk I have in my life…i can atleast say Ive managed to get one thing right and that is my circle. Thank you to each and every one of u. N my special shout out to my Stephy stephs for being the first wish of the day.
This years birthday was full of “first times”. Got my first bunch of flowers from a guy. Lol thank you Rush, they are beautifulll.
Got my first car, Shukr Allah and a huge thank u to my sis for coming with me to pick up.
I even got free tickets to see Marc Lottering lol. I at one point thought God was punking me. Lmao.
The highlight of my day was def my team card and party, my beautiful messages and flowers and the wonderful voice note from my nieces.
So in short, Thank you all. May all ur well wishes sent to me, return to you. May God protect you always and may his favour be upon you all always.
Aah what an awesome day. Spent expressing myself artistically. If anything, today confirmed what an awesome team my sissy and I make! So the girls cupcakes and cards are done…and they will be carting them off to school tomorrow.
Things you will need for these gorgeous cupcakes. (They cost effective AND delicious…they take a Lil time… it would probably be easier to order them…but as I say…nothing that’s easy is ever worth it😆)
So this is what you will need:
● cup cake mix( snow flake)
● 4 eggs
● 300ML Oil
● 1 cup water
● 1 cup milk
● icing suger ( pre-mix one is perfect)
● muffin tray
● Cup cake holders
Mix your wet ingredients first and then add to the dry ingredients. Spoon em and bake at 180degrees for 10-15 minutes. Allow to cool and vwala.
Thank you note
These were pretty much simple.
Things you’ll need:
● Tooth pics
● Card board
● project glue
● koki pens
You can cut out any shape you’d like…we did heart shapes. take the tip of the tooth pic and glue it to the back. You can pretty much write any note fitting for whatever the occasion is.
We did these last night, soley for the glue to dry and for the tooth pics to stick nicely!
Once these are done and your cup cakes are nice and cooled. You can ice them!
Once iced, place into the cup cake holders, we got these:
Then place marshmallow onto your “thank you” note…and pop into the cup cake.
You can decorate with smarties, 100’s and 1000’s, cherries, MnM’s, crushed chocs or biscuits…it really is your choice.
And there you have it!!! Perfectly presented cup cakes, made with love and loads of fun and it serves as a lovely art experience for the kids as well!!!!
They had a ball. We had a ball. The gift of giving and giving thoughtfully is a feeling that no words can explain!
Hope you guys enjoy, be sure to post your attempts or give other ideas.
Loves and kisses
Xoxoxoxoxo Posted from Just an ordinary girl
So we had planned a supper at one of my friends’ place. . . Just a few girls, nothing fancy… and we were all supposed to make a dish. So I figured I’d try this. . .we didn’t end up having it but I made it anyway and it was a hit at home ( My mother is quite the critique)
Winter is here n sometimes we need some kick a## food to keep us warm. Hope you guys enjoy.
1kg of prawns , preferably the ones for grilling.
200 g (3/4 cup) butter
10 ml (2 teaspoons) crushed garlic
30 ml (2 tablespoons) lemon juice
30 ml (2 tablespoons) peri-peri sauce (recipe below)
milled black pepper
50 g (1 1/2 ounces) red chillies, very finely chopped
5 cloves garlic, crushed
500 ml (2 cups) olive oil
The juice and zest of 1 small lemon
10 ml of paprika
Mix all of the ingredients for the Sauce together, and leave for an hour or up until a week refrigerated. The Sauce gets better overtime so always make sure to make this in advanced if you really wanna knock their socks off.☺
When you feel that the sauce is well matured then do the below:
Heat the butter gently and add the garlic and lemon juice. Don’t let the garlic burn. Add prawns and peri-peri sauce. (Shake first to make sure you get some of the chilli and garlic as well.)
Sizzle for 4-5 minutes, turning frequently, until cooked. Season with salt and pepper and tip into a warm serving bowl. Garnish, if you wish, with chopped fresh parsley.
#Tip1: You can add the prawns to the peri peri sauce and leave to marinate for 24 hours.
#Tip2: You could use this for chicken as well.
#Tip3: You can add more peri peri sauce if you want it to be saucier.
If you’re not quite the master chef but love a good meal and are trying to cut the kilos…. this recipe is just for you . It is one of THE simplest recipes to follow. Gives you all of the flavour AND (most importantly) is delicious.
You are most welcome to play around with the flavours and add a spice or two to heat it up alil.
Prep time: 2 mins
Cook time: 15 mins
Total time: 17 mins
Baked salmon makes a weeknight meal that is easy enough for the busiest of nights while being elegant enough for entertaining.
· 1 salmon filet, about 2 pounds, left whole
Parmesan Herb Crust:
· 3 cloves garlic, finely minced
· ¼ cup chopped parsley
· ½ cup chopped Parmesan cheese
1. Preheat oven to 425º F. Line rimmed baking sheet with parchment paper or aluminum foil for easiest cleanup.
2. Place salmon, skin side down, onto lined baking sheet. Cover salmon with another piece of parchment paper. Bake salmon for 10 minutes. Remove from oven and remove top piece of parchment paper. Top with garlic, Parmesan and parsley mixture. Return to oven uncovered and allow to bake until registers 135º F when checked with an internal thermometer probe. The Parmesan cheese should have melted and lightly browned..
3. Allow to rest about 5 minutes and serve.
Serve with a fresh green salad or boiled/ baked seasonal veggies.