Custom Text

Tag: recipe (Page 1 of 2)

Smoked Flavours

Have you ever been to a local burger restaurant that has the most delicious smoked mayonnaise? Or have you tried to make smoked food and realised that it is actually a lot of effort? I never thought that I would be able to make delicious smoked food, and it has nearly always been my choice of flavours when we are able to eat out.

And then, I discovered Smoked Flavours. Made from 100% wood chips, Smoked Flavours is an easy healthier way to get a traditional smoky flavour into any meal. It is ideal for meat, marinades, sauces, basting, cheeses, dips. Their products instantly adds smoke flavour to almost any food that would benefit from real smoke flavour and aroma. Dash or brush on any meat, poultry, or vegetable – since it is very concentrated, use sparingly as a few drops will be sufficient. These are made from smoldering damp wood chips to generate as much smoke as possible. This smoke is then funnelled into a condenser where it is cooled and so results in the formation of condensation. This condensation is collected, filtered and purified. The end product is highly concentrated liquid smoke which has the same flavour of the wood type used, you are then able to achieve the same taste that would be generated by traditional smoking processes. Hickory & Mixed Hardwood are vegan & vegetarian friendly.


Your name: Theunis Kruger

Business name: Smoked Flavours Pty Ltd

Social media handles: Facebook, Instagram and Website

How did this business start: My interest in liquid smoke started in late 2012 when I found a recipe online for Chicken Makhani (Indian Butter Chicken) where one of the key ingredients was liquid smoke. I searched high and low for it in South Africa but came up empty handed, this was when I searched for international manufacturers. Once I finally received my first bottle and was able to complete the Chicken Makhani I was hooked.

Soon I was trying it on steaks, beef burgers, chicken breasts and even pasta sauces. Liquid smoke’s versatility got me thinking and I realised that there was a gap in the market, this is when I started researching it in earnest.

It contains no PAHs (potentially carcinogenic components) and adds no calories or fat. It works wonders in curries, vegetarian dishes, sauces, cheese, dips, and marinades or even directly on meat or fish – giving indoor cooking the flavour of outdoor cooking. Plus it’s kosher and halaal. Some flavours are also suitable for vegans.

The manufacture of liquid smoke is quite complex and goes through a few stages before it becomes the great tasting product we know. It is 100% natural wood flavour and there are no artificial flavours.

Damp wood chips from your selected wood type are heated to smouldering point in a large retort, this generates more smoke than actually setting the wood alight. This smoke is funnelled into a compression chamber where this rapidly cools the smoke, causing condensation. This condensation is filtered purified and aged for anything from a few months to a year.

We have different variants; Mesquite, Apple, Cherry, Hickory, Mixed Hardwood and European Beech. Hickory is the most popular wood used for smoking and so is the one most people are familiar with. It works well with meat and sauces/marinades for pork, chicken & beef. Mixed hardwood is a combination of hickory and oak, both are hard woods so this works on the same items as the Hickory. Finally the European Beech is a softer wood and so is therefore a good all-round smoke that can be used on meat, sauces, marinades as well as seafood, fish and cheeses & dips.

The possibilities of what can be achieved with liquid smoke are endless, if you have an imagination you will be able to create some spectacular meals.
The European Beech in particular enables you to get a smoky flavour into things that you would never associate being enhanced by the flavour of smoke. Last year a catering customer of ours made a Smoked Cardamom Ice-cream! There is also a rage in the US where liquid smoke is being used in cocktails.

Which is your personal favourite product: Extremely difficult to say; I use every product myself! The smoked salt and olive oil we use on a daily basis as it provides a more complex flavour and different notes to any dish. Cherry is a favourite on nachos, Hickory and Mixed Hardwood on meats, Beech on everything and I like using the Apple to give a more pronounced smoky note to gammon, especially when prepared in the oven or a pressure cooker. Pulled pork is transformed with Beech added to it!

What have been your most popular products: Hickory and Mixed Hardwood are certainly the better sellers as most people are familiar with Hickory smoked meat products. European Beech is the most versatile of the flavours, which makes it very popular for retail and commercial applications, especially for burger sauces and vegan protein options.

Tell me a bit more about these product flavours: Liquid smoke in not readily available in South Africa and smoked food is becoming increasingly popular. Liquid smoke enables you easily add a smoky flavour to any meal by adding it during the cooking process or even to prepared meals.
It is made from real wood chips and contains no artificial flavourings or colourants. The same taste you get from a traditional smoker, is the same taste you get from our liquid smoke.
 Hickory – most familiar smoke flavour, used on bacon, ribs & chicken breasts. Best results when used with “heavier” meats like beef & pork. Ideal for marinade, basting, potjie, soup or pasta sauce.
 Mesquite – Best results when used with “heavier” meats like beef & game. Ideal for marinade, basting or potjie
 Hickory & Oak – Common woods used for smoking, good with red meat, pork & game. To be used in marinade, basting sauce, pasta sauce or biltong recipe.
 Beech – Very versatile and mild liquid smoke and so the liquid smoke works well when used to flavour fish, mayo, dips, butter or cream cheeses with no bitter aftertaste. Made with hardwood chips.
 Applewood – Probably the most used fruit smoke wood, the flavour is milder and sweeter than Hickory. Ideal for poultry, beef, pork (especially ham), game birds, lamb and some seafood. A mild with a subtle sweet, fruity flavour.
 Cherrywood – Slightly sweet fruity smoke that’s great with just about everything. It is a very dark liquid smoke so will impart a deep, golden-brown finish to the meal. A sweet mild, fruity flavour.

Where can people purchase these from: We have a list of distributors (expanding all the time) across South Africa, with further expansion planned for Namibia and Botswana. We have our products available through our online shop as well; we ship to your door for a nominal fee. www.smokedflavours.co.za/shop or www.smokedflavours.co.za/stockists

Do you have any recommended recipes to try these out: My personal favourite and biggest crowd pleaser is Beech smoked mayo; it makes any dip come alive and burgers are no longer made in our house without it!! You can download our free recipes here.

What are the different products you have available:
• Liquid Smoke: Apple, Beech, Cherry, Hickory, Hickory & Oak, Mesquite – 125ml
• Smoked Salt: Hickory smoked salt – 100ml & 325ml
• Smoked Olive Oil: Smoked olive oil & Chilli smoked olive oil
• Liquid Smoke: Bulk packaging for commercial applications.

What makes your products so unique: It is immensely versatile and can be used for anything from curries, marinades, sauces, ice-cream, cocktails, chillies, olives, cheeses, meats, tofu… You see what I mean?!

Who do you think would enjoy these: Anyone with a love for food and an adventurous taste palate, as well as vegetarians and vegans. Our products are sourced from reputable production facilities in the US and Europe with Kosher and Halaal certification from the manufacturers. We are in the process of obtaining local Halaal certification from SANHA as well.

Quote you live by: Cooking is an act of love.


We are going to be launching a competition this week, so make sure you keep an eye out on our social media! No house should be without these products, and I can definitely recommend the Smoked Olive Oil and Smoked Salt for everyone – we can’t imagine making meals without them now and have definitely experimented in every possible way with seeing just how far we can push our tastebuds and what does really work for us. So far we have loved it all.

Thank you Theunis for this great product. I can’t wait to see more recipes and experiments with everything available, and to see these more readily available in restaurants and friends’ kitchens.


Please follow and like us:

Bean Stew

Guys, this lockdown has got all of us thinking about our finances, our future, and how to spend our free time.  I have been loving spending a little extra time in the kitchen, and trying out recipes that I don’t usually – or trying out new recipes that can ensure our food stretches a little further and lasts us for a few meals.

This bean stew is one of husbands favourites, and I added some bacon bits this time (yum yum!), although the original recipe is from my vegan friend so this would be perfect for Meat Free Monday.  You can also chuck in some Chick Peas to an alternate texture.  It’s quick, easy, and super delicious.


Ingredients:
2 tablespoons Oil (sunflower, canola or olive)
1 Onion (chopped)
2 Garlic Cloves (crushed)
2 chopped Chillies/Chilli Flakes (optional & according to taste)
2 heaped dessertspoons Tomato Puree or Paste
1 Stock Cube (veg or beef) dissolved in 250ml boiled water
2-3 tins of Beans (black or speckled) (drained)
Salt & Pepper to taste
2 teaspoons Sugar

anne-nygard-AEOX8IGBO0I-unsplash

Method:
1) Sauté onions in oil on medium heat, until softened.
2) Add garlic & chillies (if using) to onions & sauté for a few seconds.
3) Add tomato puree/paste to onions & garlic & allow to cook for +- a minute (remember to stir, to make sure the mix does not burn).
4) Pour in about a quarter of the stock & stir it in, to prevent the mixture from drying out.
5) After a minute, add the drained (but not rinsed) beans plus the rest of the stock & give it a stir.
6) Add the salt, pepper & sugar, then stir in.
7) Place the lid on the pot & allow to cook at a medium heat, until most of the liquid has reduced.

NB : Remember to keep an eye on the stew while it is cooking & stir frequently because beans will catch & burn very easily.

Serve with rice or mash & enjoy!!  It should produce 4 to 6 decent servings.

tanushree-rao--OCfbcUtpHw-unsplash


This is a staple in our house, and we have really been enjoying it during lockdown – you can buy nearly all the ingredients in the house and have them ready in the pantry for the next meal.

Enjoy!


 

Please follow and like us:

Marshmallow Icing

This is the icing my mum has made for me ever since I can remember!  They were on all my birthday cakes, & she would often make cakes for us through high school & we would still fight over who got to lick the bowl once she had iced the cake.

You need a double boiler, or a make-shift version of one, as this is what really makes the icing work.  And an electric beater – if not, rope your husband in to do the beating with a whisk (as I had to early this morning!).

twinsfisch-8bqHLkhArtc-unsplash

Ingredients:
1½ cups Sugar
¼ tsp Cream of Tartar
⅛ tsp Salt
⅓ cup Water
2 Egg Whites
1½ tsp Vanilla Essence

Method:
1. Place sugar, cream of tartar, salt, water and egg whites in the top of a double boiler.
2. Beat with a handheld electric mixer for 1 minute.
3. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan (if this happens, your frosting could become grainy).
4. Beat constantly on high speed with electric mixer for 7 minutes.
5. Beat in vanilla.
6. Use this immediately to ice the cake as it sets/hardens quite quickly.

deva-williamson-yR5yEMXNZV0-unsplash

I usually make my mum’s flop-proof chocolate cake with this icing on top & it is absolutely divine.  Enjoy!


 

Please follow and like us:

Children’s Biscuits

Last night husband said he felt like something yummy, but we didn’t have anything available on hand.  I searched through our cupboards & found a few ingredients to make his favourite childhood treat – Children’s Biscuits aka Smartie Biscuits aka Butter Biscuits.  They are so easy & super delicious.  Although he wasn’t happy with the size of the first batch I made so the next few were much bigger – I think his memory is a bit skewed as to the comparison from when he was much smaller himself…

WhatsApp Image 2020-04-15 at 10.44.27 (1)WhatsApp Image 2020-04-15 at 10.44.28

Ingredients:
500g Margarine/Butter
1 ½ cups Sugar
1 tsp Vanilla Essence
4 ¾ cups Flour

WhatsApp Image 2020-04-15 at 10.54.15

Method:
1. Cream margarine/butter and sugar.
2. Add vanilla essence and sifted flour.
3. Beat until smooth (quite a stiff dough).
4. Roll into balls, place on baking sheet and press down with a fork.
5. Decorate with Smarties.
6. Bake at 180° for 18-20 minutes.

WhatsApp Image 2020-04-15 at 10.44.25WhatsApp Image 2020-04-15 at 10.44.26 (1)WhatsApp Image 2020-04-15 at 10.44.26WhatsApp Image 2020-04-15 at 10.44.27


We initially pressed the Smarties into the biscuits, but then husband requested I add them to the dough & we then get a surprise as to whether there will be some chocolate in the cookie we’re eating.  You could even add chunks of chocolate bar, cocoa powder, chocolate drops, or anything yummy that you would like.  Hundreds & thousands also work a treat!

WhatsApp Image 2020-04-15 at 10.44.25 (1)

This recipe also allows you to fill your entire cookie jar, so you don’t need to bake on a daily basis – unless you can scoff them in one go!


 

Please follow and like us:

Easy Microwave Fudge

If you are anything like me, this nationwide lockdown has made me eat my feelings.  I have found every excuse under the sun to bring out my recipe book and try something new – and majority of the time it has eased my sweet tooth.  There is not much available at the shops in terms of baking ingredients, so I boxed clever and made a staple that I could actually find the ingredients in my grocery cupboard.  PLUS you can make it in your microwave, and it is so quick and easy that you will find yourself reaching for this time and time again.  Just please be careful of the hot sugar – this can cause serious burns and I would hate for any of you to get injured.

Ingredients:
125g Butter
400g (500ml) Sugar
1 can Condensed Milk
5-10ml Salt
25ml Vanilla Essence
10ml White Vinegar

WhatsApp Image 2020-04-10 at 09.49.57

Method:
1. Line a pan with silicone paper or foil.
2. Spray with Spray & Cook.
3. Microwave the butter for 1 minute in a deep microwaveable dish at 100% power.
4. Add the sugar, condensed milk and salt (to taste).
5. Do not stir, then microwave for 1 minute on 100% power.
6. Stir well with a wooden spoon.
7. Microwave for 10 minutes, stirring every 3 minutes.
8. Add the vanilla essence and vinegar.
9. Stir with a wooden spoon until the mixture thickens.
10. Spoon into your pan, and smooth out.
11. Leave to cool slightly, and cut into squares before the fudge gets too hard.
12. Leave to cool completely and turn out from pan.
13. Break into blocks and enjoy!

 

WhatsApp Image 2020-04-10 at 09.50.01 (1)

This is honestly the easiest fudge recipe, and we have been making this since I was a small child.  I love that you can make it in the microwave as well so you don’t have to stand for ages stirring the mixture in the pot.  I add the salt to help break the extreme sweetness, but my mum has been known to add coffee or nuts too.  Let me know any additions that you add too – I am sure I will be making this a few more times over the coming weeks…

Please follow and like us:

Chocolate Brownie

I love nothing better than a soft squishy brownie, that literally releases a volcano of flavour as you bite into it.  I whipped some up yesterday afternoon & cooked them in two different ways – in muffin tins as individual brownies, & then in a cake tin to cut triangular ones.  The different tins allowed for different baking times, so the ones we baked for a shorter time so they were yummy & gooey in the centre, & the others were more cripsy & firm.


pratiksha-mohanty-e0Pr8LmvHTM-unsplash

The Best Chocolate Brownies Ever

Mix in one bowl:

  • 1 1/2 cups sifted Flour
  • 1/2 cup Cocoa
  • 2 cups Sugar
  • 5ml Salt
  • chopped Pecan Nuts OR Lindt balls (optional)

In another bowl mix & beat:

  • 4 Eggs
  • 1 cup Oil
  • 1/2 cup Water
  • 7.5ml Vanilla Essence

Add the wet mixture to the dry mixture, & put it in a greased shallow bowl or as cupcakes.

Set the oven to 170°C, & bake for approximately 17 minutes.  The secret is to watch them baking & take them out as soon as the outside is done, leaving the the centre soft & moist.  You may have to try this several times to get it exactly right, as all ovens differ.

chocolate-94784_1920

Extra:  I also added a scoop of O’Nutricia Collagen!  Yum.

You can also make some icing, or add cream/ice-cream, or sprinkle icing sugar on top to make them even more decadent.


We (i.e. husband & myself) finished half of the brownies before we left for our New Year’s Eve celebrations – they are even better when they are warm & gooey, but there is no harm in trying to save some for the next day.

chocolate-cake-on-chopping-board-2067396

nordwood-themes-yngPm-Jwc4I-unsplash


 

Please follow and like us:

Pumpkin Pie

I was given this recipe from a family member following a Christmas dinner, & whenever I have made it since it has been a huge hit!  Yesterday we had our Christmas lunch with our friends, & it reminded me again of how popular & yummy it is – so I knew I had to share it with you.  Perhaps you could even make it for your next family celebration?


heather-ford-T8o-6h_gkRs-unsplash

Ingredients:
1 cup Sugar
1 cup Cake Flour
2 tsp Baking Powder
1/2 tsp Cinnamon
1/2 tsp Ginger
Pinch of Salt
2 Eggs
1 cup Cream
100g melted Butter
2 cups cooked, mashed Butternut/Pumpkin

Sauce:
5 tsp Butter
1/4 cup Cold Water
1 cup Brown Sugar
3/4 cup Milk
2 Tbl Maizena Corn Flour

WhatsApp Image 2019-12-22 at 12.42.42

Method:

  1. Set oven to 160°C.
  2. Sift dry ingredients.
  3. In a separate bowl; mix the eggs, cream & butter.  Add the butternut & mix.
  4. Add the dry ingredients & mix.
  5. Place the mixture into a greased oven dish & bake for 2 hours.
  6. While the pie is baking, mix all the sauce ingredients together & cook in microwave a little bit at a time until thick.
  7. Once the pie is cooked, pour the sauce over the top.
  8. Place back in the over for roughly 10 minutes until the sauce has soaked in & the pie is baked through.
  9. Enjoy!

WhatsApp Image 2019-12-22 at 12.42.41


This can be served as a main with your meat & veggies, but also enjoyed as a dessert with cream on top.

I am sure that you will love it!  Please tag me in your pics when you try it yourself.

element5-digital-RPjyNMHDrFY-unsplash


 

Please follow and like us:

Veg Out

Recently my husband & I began a healthy eating & lifestyle plan, & when I realised just how expensive this was going to be, I literally shuddered.  I am having to go to the shops every second or third day to buy fresh fruit & veggies, & these often go vrot before we get a chance to finish them all.  I knew there had to be an easier way of doing this.  I feel like the big supermarkets often mark up their fresh produce excessively, & these often seem to be at the end of their shelf life too – which means they have a very short life span.

And then, I heard about this amazing company called Veg Out through one of my Facebook groups.  Casey will fill a crate with fresh fruit & veggies, & deliver this right to your door!  I immediately contacted her, & placed an order with her for the 2 of us.  She makes her deliveries every Monday for the week, & I waited in anticipation for our crate of happiness.

I was not disappointed.  It was jam-packed with fruit & veggies that we enjoy, as well as a beautiful bunch of flowers to brighten my home.  I had also ordered some of her homemade bread which went down an absolute treat!  Casey asks if there is anything that you don’t eat/enjoy (no brussel sprouts for me thanks!) & thus you are guaranteed to be able to whip up a healthy, tasty meal with everything she provides.  This beautiful lady deserves all the support possible & I can’t wait for you to learn more about her & her business.

Casey


Your name: Casey Kotzenmacher

Business name: Veg Out

Social media handles: InstagramBlog & Facebook

How can people get hold of you: donoteatdonutsever@gmail.com or on 0826813436

Tell me a bit more about what you do: I started this fruit and veg delivery service to supply great quality produce at prices far below the grocery store price point. I’m passionate about experiencing new foods. trying new recipes and living outside the classic meat & potato meal. Produce gets delivered in crates and is plastic free; with berries and such rather in brown paper bags. I want to be locally responsible, sustainably sourced and reduce my customers overall footprint by minimising their travel and plastic consumption.

74594358_103945941051084_6101179156261765120_o

Where did the passion for healthy eating come from: having kids; wanting to live longer to know them longer; and give them that better start and relationship with food.

Where do you deliver these crates to: JHB North area; within 5km of Lonehill is free and R25 per 5 km further afield. So R75 for 20km from my house etc.

What are the additional things you do: Peanut butter in glass jars made by a good friend, homemade rusks by my friends mom, homemade bread and natural health bars, so far.

What is the cost of your crates of goodies: 1-2 people is R225 for 7 veg and 4 fruit (x enough for 2 people) and 3-4 is R350. Coming soon I have braai, brunch, juicing and introducing-baby-to-solids boxes.

77170799_103946007717744_872689774899494912_o

What is your personal favourite fruit & veg: I love spinach; I have since I used to eat it out the garden as a kid. And strawberries for the win.

Please share your favourite healthy recipe with us: Definitely this one but I add in patty pans and marrows for maximum veg goodness. Even my kids polish it off.

Quote you live by: “Sometimes when you’re in a dark place you think you’ve been buried, but you’ve actually been planted” – Christine Caine

Casey


Isn’t this a divine business?  And such a brilliant idea?

I am all for less strain on our environment, & sourcing local fruit & veggies – & Casey is really helping to make a big difference with this.  She is a beautiful soul, with the kindest heart & I cannot WAIT to see her business go to the next level with your support.


 

Please follow and like us:

Chalmar Beef

Last week Thursday I was invited to attend Chalmar Beef’s 50th Milestone Celebration in Bapsfontein.  They were hosting an auction with beef from 45 selected animals, that had been fed for longer – whole carcasses as well as individual cuts of meat were auctioned & I was super excited to see how this all worked!

WhatsApp Image 2019-10-20 at 16.40.29

WhatsApp Image 2019-10-20 at 16.40.55(1)

The late Oom Wimpie Wethmar started this business 50 years ago, in a simple small building.  He had great dreams for Chalmar Beef, & together with his wife, they built this up into the thriving business it is today.  This family-run business has a feeling of coming home (especially since I am from a farming community in KZN), & the staff are all so friendly & welcoming.  I was so impressed with the stories from people involved with & working for Chalmar Beef, & you could really see their passion for the entire business as well as the Wethmar family.

WhatsApp Image 2019-10-20 at 16.40.56

“The Chalmar Beef farm and abattoir operation includes over 300 dedicated and passionate people, it has a farm feedlot capacity of 20 000 cattle and a further 19 000 cattle on pasture. The farm also produces maize silage on 1 000ha of high potential soil.

Our farm is still owned by the Wethmar family who are involved in the daily operations.”

WhatsApp Image 2019-10-20 at 16.40.57

Profits from the sale of some of the beef also went toward assisting Little Eden Society.  Founded in 1967 by Domitilla and Danny Hyams, LITTLE EDEN is the permanent home to 300 residents who have profound intellectual disability, the majority of whom have been discarded and abandoned by society. Within the confines of LITTLE EDEN these precious souls find daily warmth, care and love together with all the ancillary programmes and therapies to make them stars in their own right.

Besides the 2 healthy & nutritious meals provided weekly for all residents of the home, they are also able to make a further 2 soups/sauces with the bones & leftovers.  The Wethmars live for their community & providing support, & this really showed throughout the afternoon I spent there.

WhatsApp Image 2019-10-20 at 16.40.55

I had never attended an auction in any form, so when they sat us down for the festivities to begin, I felt a flutter of excitement in my tummy.  The bidders were registered, & I saw the paddles being held in tight hands & you could feel the electricity in the room.  We had sampled some of the delicious meat for lunch, & when my knife simply glided through the meat as if it were butter, I knew that I would be a meat snob after this spoiling!

WhatsApp Image 2019-10-20 at 16.40.33

I don’t think any picture could do the food justice, but believe me when I say I never have, & probably never will, taste food like that.  Restaurant’s such as Marble, The Grill at 120, Chaplins Grill, Square Time Café, Pachas & many more made our mouth-watering meat dishes supplied from Chalmar Beef.  I was teasing my husband with sneak peeks from throughout the day & he was extremely jealous!

The auction went off with much support & excitement, & I definitely noticed that some people were bidding on more than others – I’m not sure where they were from, but we should be asking where our meat is supplied from, & if you hear its Chalmar then you are in for a definite treat.

With our tummies full, & our wallets empty, we were entertained by talented singers before being led through their shop on the property.  This is open 6 days a week, & they even have cyclists that stop off along their journey to enjoy an ice cream & drink.  If you aren’t able to get to the shop yourself, you can now place your order in their online store & have it delivered to you (if you live in Gauteng).  This shop is run by friendly staff who assist you with everything you could possibly want – including an amazing cup of coffee.

You feel Oom Wimpie’s presence all over the farm – from his picture proudly displayed in the shop; to the way the staff remember him with so much love; to the pride the family has in continuing his work.  They WANT you to come to visit them & learn more about this passion project of theirs, & you can even get some recipes that have been created in their home with the delicious Chalmar Beef.

All in all, it was a day that I will always remember with such fondness.  Besides all the awesome bloggers & media members that I got to meet, I also learnt so much about the importance of loving what you do, & how family will always support you in reaching your dreams.  I can’t wait to go back, & know that I will be doing all my meat shopping online from now on.

You can stay up to date with their events, as well as their recipes & so on by following them on Facebook & Instagram.  Don’t miss out on this great opportunity!

And please try some of their meat – I promise you will love it.


 

Please follow and like us:

Le Famished Cat

Since getting out of hospital & actually being able to swallow my food (one of the fabulous symptoms of Myasthenia Gravis is constantly choking on food, & there would often be days where I would go without being able to eat properly) means that I have picked up quite a bit of extra weight.  In fact when I went into hospital to have my port & perm cath out, every nurse who saw me & knows me from previously commented on my weight.  It was rather embarrassing & has made me very self-conscious about what I look like.  I love my food & it has been 15 years since I was properly able to actually enjoy a meal so I have been making up for lost time in a big (excuse the pun!) way.

But, it has been a couple of months of going cray-cray & now I need to settle down & start living a healthier life.  So the very first thing I am going to do is start following a healthier eating plan.  I am not going to diet as such, as I dread those words & find it is so much easier to break a diet than it is to maintain a healthy way of life.

Whilst on my explorations of what recipes speak to me, & what I should go get to stock up my grocery cupboard (whilst trying very hard to avoid all the Easter eggs & others sugary treats).  And then, I found Le Famished Cat – & I was lost for a good couple of hours.  My tastebuds were tingling & I knew that I wanted to try some of these for myself.  Plus, you guys, she is in South Africa so doesn’t tell you about all these crazy ingredients that are nearly impossible to get hold of!


Your name: Cat Barker

Blog name: Le Famished Cat

Social media handles: Facebook, Instagram & Website

How did you get into this: A pure love for all things food

What is the main focus of your blog:  As the name suggests, I am always hungry and thinking about food. I started the blog to have a space on the internet where I could write and share my recipes and love for all things delicious.

If you have any digestive issues, or are looking to lead a healthier life, then my blog is for you, because almost all of my recipes are either Gluten Free, Dairy Free, Vegan or IBS Friendly.

38614948_435446613635175_7478807826467389440_n

While I am not a vegan (cannot ever give up eggs), I focus on a healthier plant-forward approach to eating, as well as nourishing gut friendly recipes. Occasionally, you will find some naughty treats – because seriously guys, what is life without chocolate?

Healthy living should not feel like a chore, it should be fun and delicious and I hope to inspire you every day.

I also focus on travel here and there and love to provide my readers with as many practical tips as I can.

Have you always been interested in food:  Yes, since I was a little girl – I think my interest was piqued after watching countless Ready Steady Cook episodes on BCC. I would then go into the kitchen and see what I could rustle up with the ingredients on hand. It was only in Grade 11 when I started taking cooking classes at school that I realised I was in love with being in the kitchen. Thinking back, my first real food memory was watching my Sito (granny in Lebanese) make all sorts of Lebanese foods on the weekends – I would often help, but mostly I just wanted to eat what she was making because it always smelled so good.

Where do you get majority of your recipes from:  Because of the fact that I only eat certain foods – I create all my own recipes and if they are someone else’s I will credit accordingly

What is the one recipe that you love the most & that everyone should try:  My Gluten Free Malva Pudding 😊

What are a few ingredients that every household should have:  Cherry Tomatoes, Kalamata Olives, A Mature Cheddar, Peanut Butter, Blueberries, Banana, Sweet Potatoes, Eggs, Fresh Herbs and Avocado.  Oooh also coconut milk & almond milk.

What is your favourite shop to visit to get yummy snacks:  Checkers have a new range called Simple Truth which is affordable, innovative and healthy. They make fruit gummies and reduced sugar cookies that I love. And their Salted Caramel Coconut Chips are like crack 😊

Fresh Earth also have some yummy healthy baked goods

Quote you live by:  Treat others how you would want to be treated & Life begins at the end of your comfort zone.


Don’t these look absolutely divine?  And the recipes are really easy to follow as well – even for nerds like myself who can literally only cook the absolute basics.  Hopefully one day I can even show you pics of my amazing meals that I have learnt from Cat.

I really appreciate her taking the time to answer my questions & constantly bringing us delicious, healthy recipes.  I am a huge fan!


 

Please follow and like us:
« Older posts
error

Enjoy this blog? Please spread the word :)

%d bloggers like this: