Photography by Darren Bester
I love chicken wraps, not only are they super tasty but they healthy too! Its always so well received by my family that I almost feel a little guilty because it took just minutes to throw together.
Just when you thought it couldn’t get any healthier, we throwing out the wheat and wrapping it up in a lettuce leaf instead …
1x 80grm chicken frikkadel (recipe here)
1 large crisp lettuce leaf
few slices chopped tomato
few slices cucumber
few slices carrot
For the Coriander Yoghurt Dressing:
Yield: 250ml (will be suitable for a few wraps)
1 cup coriander, roughly chopped
1 cup fat free greek yoghurt
3 spring onions, chopped
good squeeze of lemon juice
For the dressing – put all ingredients together and blend. Adjust lemon juice seasoning to taste.
To assemble wrap: Cut frikkadel in half and place inside the middle of the lettuce leaf, drizzle over a little yoghurt dressing, sprinkle with tomatoes, cucumber and carrot, drizzle over a little more dressing and fold lettuce leaf over to close your wrap. Cut in half and enjoy!
I was invited to the “Your first taste of our Christmas” party by Woolworths (aka the Mothership) and took my Mom along. From arrival, I knew it was going to be a good party … the black runway carpet led us into the building, where we were whisked up by a waiting elevator to the Inner City Ideas Cartel building’s roof top bar (What a great venue for a function!) in Waterkant Street, Cape Town. As the elevator door opened, we were greeted with a glass of bubbles – Yes please ! A second later, we were handed this delicious snack platter for 2 …
Two very happy customers
Jenny D from Top Billing was there and let’s just say my Mom was a little star struck (She’s a big fan) …
Woolies had a beautiful display of their festive food on show … some old favourites and some new items too.
(if you haven’t already, you have to try the Chocolate Brownie Mince Pies – OMW!)
They had Chef’s cooking up a storm in a make shift kitchen downstairs, churning out the most delicious canapés, using the Woolies products on display and the results were delectably delicious !
The Canapé Menus – each prepared by a different Chef
Some of the delicious canapés we sampled – The Gammon Bitterballen Balls were a favourite, as was the pulled duck salad
Creative and inexpensive cutlery holder idea !
The gift bag we were spoilt with when leaving …
Thank you Woolies, we had a ball !
I LOVE a good sauce … for me a meal is not a meal without sauce ! My food to sauce ratio is usually half and half (*blush*). This could be why I am constantly fighting the bulge … but its worth the fight because food without sauce would be like a mojito without the mint – a total let down!
In a commercial kitchen, the chef responsible for making all sauces is known as the “Saucier”. The Saucier is often the highest respected Chef in the kitchen, reporting directly to the Head or Sous Chef. Creating delicious sauces with depth of flavour is no easy task and one I am still aspiring towards myself. I do have my moments in the kitchen, where I make a sauce so delicious that I literally break out into dance and skip to Andrew, spoon in hand and make him taste it, heck, I’d make Mango & Oliver taste it too, if I could catch them. Andrew struggles to understand my excitement and has even gone so far as to say “It’s just a sauce!”… Stopping me in my tracks, mid Pirouette …”Just a sauce????” :-O
So imagine my delight when visiting the Mothership months ago (yes, I wasn’t going to share this secret weapon originally, but ’tis the season’ & all that, so think of this as my Christmas present to you) and I spotted this little beauty on the shelf.
For the foodies out there, you’ll know that a Demi-Glace sauce is a thick, rich brown sauce that can be used on its own or as a delicious base for other sauces. Making your own Demi-Glace could take days on the stove top. This is in my opinion, liquid gold!
You can add it to your gravies, other sauces, stews and soups to enrich the flavour and take it to restaurant quality. I’ve followed the suggestions on the box for a mushroom sauce … OMW, best mushroom sauce ever!!!
Inside the box is 8 little sachets of liquid gold- which is perfect, because you only need a little dash at a time. I always ensure that my pantry is stocked with at least 3 boxes … just incase.
So there you go, now you have a secret weapon for your Christmas Gravy this year.
Your’e Welcome 🙂
I’m always trying to come up with new tasty meals & treats for Hudson… food I can make in bulk and freeze for future use. Hudson recently turned one so we can start being a lot more experimental with flavours and combinations, the professionals advise that he can start eating what we eat, but I like to know that I’ve got a stash of nutritious meals in the freezer that can be heated and eaten within 10 minutes or less. With life being so busy and the hours of the day vanishing in what feels like minutes, it brings me peace of mind knowing that I have a variety of healthy meals at my finger tips for my hungry little man. This little bit of preparation makes life so much easier… if Dad’s in charge for the day, I simply take the food out the freezer & pop in fridge & brief Dad on what’s on the menu & how to prepare it. Also super handy when we are out for the day or away for the weekend … I transport the frozen food, with ice bricks in a cooler bag & then refrigerate when we reach our destination & then there is no stress about sourcing food for Hudson or trying to find something reasonably healthy on a kiddies menu at a restaurant.
One of the latest additions to my ‘Food for Hudson’ repertoire are these super easy peasy and delicious ‘mini cheat quiches’ …
6 slices brown bread, crusts removed
Filling of your choice (examples: Salmon, Ricotta & Dill, Bacon, Tomato & Basil, Tin Tuna, Chopped Onion & Paprika … basically whatever you have in the cupboard and fridge)
1 Cup Grated Cheddar Cheese
6 Eggs, whisked
Butter or Spray & Cook for greasing muffin tray
Preheat oven to 180°C and grease a mini muffin tray
Using a rolling pin, carefully roll out the bread until it is nice and flat. Cut out circles, I used a 4cm diameter cutter and got 4 disks per slice of bread.
Line the prepared muffin tin with bread disks and push down to help mould in place. Place your desired filling on top, sprinkle with cheese and then carefully pour over the egg mixture.
Bake in oven for 10 – 15 minutes (dependent on the size of your quiches) or until golden brown. Remove from tray and place on a cooling rack to cool down slightly, before serving. If freezing, allow to cool completely on the cooling rack before wrapping well in clingfilm. I wrap 2 quiches together per serving. Once all wrapped, I label and date a freezer bag and place them all inside the bag & then pop in the freezer. Ready and waiting to be heated up in just a minute!
Serving suggestion: Now that its summer, I serve with some baby tomatoes, cucumber slices & avocado or whatever else is going in the fridge along those lines. In winter, you could warm up some frozen mash & veggies (I keep a good supply of these homemade favourites on hand too), or serve on its own for a little snack in between meals.
Cooks Note: You can use normal sized muffin trays for larger quiches. If you don’t have cutting moulds, you can improvise by using the underside of a small side plate, a glass, an empty food tin that resembles the desired size you want to achieve.
My Happy Customer
Its been just over a year since I last posted on my Martha Who? blog and I’m not going to lie, it was touch and go there, that I would ever be back! In the weeks leading up to Hudson’s impending arrival, I was told “Nothing can prepare you for having a baby” and “You won’t have time to do anything else” but I just brushed it off, thinking to myself “How hard can it be?” Little did I know, that when, perfect, precious little Hudson was placed in my arms for the first time, it was the very moment that everything else in my world ceased to exist! I stayed in that little bubble for months and months, I was interested in very little other than my precious new little family. I secretly begun to worry that my deep passion for the culinary world had vanished.
During this time, I remained loyal to my favourite Foodie Magazines (TASTE & Food and Home), I couldn’t walk past it in the store without putting it in my trolley. They started to stack up on my beside table, unread and eventually were packed away to make room for what I deemed to be a more pertinent read at the time … “Breastfeeding for Dummies” , “5 signs that your baby is over stimulated”, “Sleep Training Your Baby” and so forth. I had gone from trying to perfect challenging recipes to making Carrot puree, Butternut Puree, Pear Puree… Repeat!
As the months progressed and I became more confident in my Mommy skills, my bubble started to expand and let some of my ‘old world’ back in, I started exercising and fitting back into my old clothes, this went a long way in helping me find my identity again. Before I knew it, 5 months of blissful maternity leave was over and I was back at work. Now to find a new balance of juggling work, baby and home life … again this took a few months to perfect. In between that, we bought a new house and moved from city living to the quiet burbs, then started the commute to work and the realisation that I was spending even more time away from my son each day, to do something I was no longer passionate about. The fire for the culinary world was being reignited within my belly (pun intended) and I found myself still wanting to make my career in the culinary world! Hallelujah, I was wide awake again !
A few months later, a romantic weekend away in Franschoek with Andrew and a lovely dinner out, led to the conversation of what my aspirations were for Martha Who? There on that night, after talking it through with my husband, best friend and confidante, I decided to resign from my job and finally make a career out of doing what I love!
So here I am 🙂
I’m back and I’m so excited to show you my new website that I’ve been working on… I’ve got lots of new recipes, tips and blog posts to share with you along our way. I hope you’ve had a good year, I hope you cooked lots of new and exciting dishes and shared them with those you love, I hope you ate plenty of indulgent delicious treats and not only on special occasions!
I look forward to being back in your kitchen! Come visit me at www.marthawho.co.za