XOXO

It seems like I haven't been in the kitchen much but the past week has been taken up with (overseeing) Simon not only building a deck but also a table so that amazing feat deserves an in-depth "how to" post. Watch this space. Deck building recipes included.

MORE FAVOURITE FRIENDS

Baseeeeel & Betty Buckland-Hills

SPECTACULAR

last night's sunset was just incredible.

ANOTHER PERFECT EVENING

VALENTINES DAY TREATS

Valentine's Day treats .......







any day is a good day for icecream

I've never been much of a fan of Valentine's Day but this year has definitely brought on a change of heart! Family lunch with crayfish, oysters and champagne topped off with Siana's decadent berry + chocolate Pavlova heart. What a treat!
We get our oysters from Island Deli in Kommetjie which are really delicious. The crayfish was caught in Kommetjie by Michael. Another little treat is the Beyerskloof sparkling pinot noir which is the perfect oyster partner. As my grandfather adamantly puts it, "champagne is the only drink to have with oysters" Simon thinks Guinness is the answer, the jury is still out on this one!
Brucey you definitely win the "how to extract the most out of your crayfish" prize but I have a feeling that is a Kohler trait that has come with years of practise!
Thank you gran for the beautiful red rose bush, will post a "how to plant roses" as soon as I've found the perfect spot for it (and done a little research. Darvy?)

CRISPY SALT + PEPPER SQUID

I've always loved the salt + pepper squid at Wakame and have been dying to try + make something similar. Lucky for us we were given a bag of fresh squid yesterday so it was the perfect opportunity to put together our own version. It was deeeeelicious!

1 kg Baby squid, cleaned
2 tsp Sea Salt
2 tsp Black Pepper Corns
2 tsp Szechuan Pepper
1/2 tsp Five Spice Powder
65g Cornflour
Vegetable / Groundnut Oil (we used peanut oil) for deep frying

To serve:
6 Spring Onions
Handful Coriander
1 Red Chilli
Limes
2 Cloves Garlic

White Rice (1 cup / 2 cups water)

Cook the rice.
Pat the squid dry.
Toast the peppercorns in a frying pan.
Crush in pestle + mortar with the salt.
Combine in a bowl with the cornflour.
Put the squid in the bowl of flour mixture, mix + shake off excess flour.
Heat the oil on high and make sure its very very hot.
Fry the squid for 1 minute. No longer.
Drain on paper towel.
Flash fry the spring onions, garlic and chilli.
Serve the rice, add the spring onions, garlic, chilli.
Place the squid on the rice with chopped coriander and wedges of lime.
* Its really good without the rice if you want to make it as a starter*
Serves 4

MY GARDENING ESSENTIALS