Choc Nut Fudge

My Taste&Create partner for this month was The Bad Girl's Kitchen. Min created the blog as a meeting place for real women (and men!) who love food and a place to share recipes - and some pretty darn tasty ones by the looks of it. I was torn between quite a few recipes, like these Black Forest Upside Down Cakes or these Chocolate Covered Cherries, but in the end I settled on these chocolate-y peanut-y blocks of goodness. 

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Rustic Tuna Salad

No words today. Just a really simple light lunch, whipped up from (mostly) store cupboard basics. Enjoy!

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Sweet & Sour Prawn Stir Fry

Have you met my friend S.Tirfry? S is  a very versatile lady - you can dress her up or down, make her asian, spicy, vegetarian or fishy. Best of all, once all the chopping is done, you can whip up a nutritious meal in a matter of mere minutes. S is a clever lady indeed!

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Calling all SA Food Bloggers

Better for you than Champagne & Botox

For those of you who have been envious (I myself have been neon-green with envy) about all the overseas blogging conferences that took place in the past few months, the time has come to wipe off your frown, put on your party frock and come join us for the first ever South African Food Bloggers Conference!

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Rosemary, Grape and Blue Cheese Focaccia

I actually made this a while ago, but then the photo got "lost" in my archives and I somehow never got around to posting it. Unlike my organisational system though, this focaccia is truly excellent! Soft and chewy, with a great flavour hit from the grapes and blue cheese. It is gooooooooooooood. 

Let me repeat that, because you need to believe it: It.Is.GOOD. 

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Ground Beef Curry (Keema Kari)

Yesterday was an unseasonally cool and drizzly day over here. February in the Western Cape is supposed to be sweat-puddle-inducingly hot, not overcast and dreary. Now, I don't know about you, but I'm definitely not your typical summer bunny, so while everyone was complaining about the weather, I was secretly relishing it. All the more so, because the cooler weather was the perfect excuse to whip up a pot of curry.

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Daring Cooks - Mezze

People adopt smug smiles for various reasons. Maybe you know something that no-one else does. A juicy secret definitely ups the smug factor (or at least it does for me!) Smug smiles can also be caused by the knowledge that you are somewhat (in some way at least) superior to someone else.

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Zucchini Puree with Tomatoes

  
Boy it really must seem like I'm a negative Nellie, but lemme have just this one more gripe. And then I'll be perky & positive for a few days. Pinky swear.

So you get two types of people: 

a) go-getters
b) lazy asses

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Spa Salad with Chicken & Coconut

Does the end ever justify the means? Here's a (not entirely hypothetical) example: 

A (not very likeable, semi-useless) colleague applies for a new job. Said colleague really likes the new job, but would need more money to cover their running expenses. Colleague then asks for your advice regarding salary negotiations. Do you: 

a) Say, yes of course, ask for more - you deserve it!

b) Point out that the salary on offer is actually quite reasonable for the work expected and he/she can't really ask for much more.

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Sweet Potato Salad with Green Olives (Slada Batata Hilwa)

What a week! What a month to be more specific. For most people, January is a month of loafing after the (preferably) long and lazy December holidays. But if you're an accountant at a company who decided (WHY??) to have a December year end, then January is going to be a rough month for you. Especially if you have auditors descending on you within 2 weeks of your return from holiday. Oy vey. But, *wipe sweat off my forehead*, luckily, it's all over now. Now I can breath again. And catch up with my google reader subscriptions (I confess, I'm a greedy greedy reader). And cook. And of course, blog!

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Zhooszhed up Tabbouleh

The perfect solution for when you want an effortlessly tasty meal, full of robust flavours and a hint of the exotic: Tabbouleh. But this is (to borrow Jeremy Mansfield's phrase) a zhooszhed up rendition of the classic. And I must say I quite like this version. Feel free to add some black olives as well - they would complement the flavours beautifully.

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