Have you some Belgian Fair World Wide whipped Waffles.
Eat some Israeli fake food cart Falafels.
Drink you some good Irish Whiskey, my son.
Turkish brand Coffee is Risky, by gun.
Have you a Fat Back Canadian Bacon.
German Potato be Salads a makin'.
French Toast a bread egg, be shaken and shaken,
French Fries and lard be a taken forsaken.
Chinese Soup Noodles a crispy and fryin',
Oodles and oodles be dyin' and dyin'.
Italian Hot Sausages shooting at Lie In,
Spanish Rice nice, go and try it and buy in.
English John Thomas need Muffins and eatin'.
Irish Land Stew be quite cheap and unbeaten.
German go Chocolate Cake Black Forest sweeten
The Polish and Sausage steal Kielbasa meetin'.
British and Gin be all stinkin' from drinkin'.
American Apple Pie soon throw the sink in.
French Maid Champagne drank short Mary Todd Lincoln.
Egyptian be Catch 22 Choco-cotton.
Irish and Mutton of sheep bloody rotten,
Australian Beef is just Venison stinkin'.
Japanese Fish is all raw and they slinkin'
From Chinese Good Fortune Cook. He History inkin'.
Welsh and do Rarebit of bread and cheese pie,
Swedish and Meatball, I try and they die.
Danish Fondue and no fork fit for I.
Russian made Vodka, they drink and they puke.
I ate a Southern Hush Puppy at Duke.
Puppies all die and the people rebuke.
Chinese White Rice was a gluten whale fluke.
English Tea Scones are quite good as they say.
Scottish Bag Haggis Sheep Pie stuffed their way
Is worse than an English Gut Tripe I do say.
I don't want World Wide War food anyway.
Indian Corn cannot feed proper pigs.
Irish Green Corned Beef Hash hate wigged Whigs.
Southern Mint Julep helps Derby Day Pigs.
Queens you begone back to Irish slave digs.
They're fit for nothing. Bomb Batten sail rigs.
August 19, 2007 Stephen Blumenkranz
Monday, December 3, 2007
Saturday, November 3, 2007
Cafe Sofia, Greenside
Cafe Sofia is a new restaurant in Greenside. It is a Spanish Tapas restaurant with a few interesting main courses as well. They have 4 different Sangria 'cocktails'. We had the white Sangria (Sangria Sofia) which was very nice and refreshing. The wine list is limited but with a few excellent wines.
The menu is very well put together. They have a selection of twenty Sample plates to choose from. It will cost you from R99 - R200 depending on how many plates you choose. We had all twenty and that is was more that enough for 3 people. We could only manage 15 plates and decided to cancel the last five.
Then there is a Tapas menu with about 12 different plates. Then there is a main course menu, sandwich menu and then dessert Tapas.
I can honestly say that the food is really good. There were two samples that weren't to great but then again those were the type of things I don't normally like. Like Dolmades....... yuk, what is the deal with those things??? I just can't stand the taste or texture... eeuw!
We could not have dessert after all that food but it is actually a very simple menu. Dishes like chocolate and banana springrolls (with phyllo pastry) as well as cheeses with preserves.... nothing that really got my attention.
The owner is a typically European lady that takes no shit from anyone. She is polite and very good with the customers but she does not allow people to complain about silly things and I think there is nothing wrong with that. You need to stand your ground in this business because unfortunately the bigger half of South Africans are uncultured and think that they own the place if they spend R50!
Our bill came to R400 for 3 of us and that included 15 sample plates (and there is enough of everything for everyone to taste), a jug of Sangria Sofia, three cocktails and coffee. The coffee is really good and perfect to end a great meal. That is not bad at all and let me tell you we were stuffed! It is really worth a try!
The menu is very well put together. They have a selection of twenty Sample plates to choose from. It will cost you from R99 - R200 depending on how many plates you choose. We had all twenty and that is was more that enough for 3 people. We could only manage 15 plates and decided to cancel the last five.
Then there is a Tapas menu with about 12 different plates. Then there is a main course menu, sandwich menu and then dessert Tapas.
I can honestly say that the food is really good. There were two samples that weren't to great but then again those were the type of things I don't normally like. Like Dolmades....... yuk, what is the deal with those things??? I just can't stand the taste or texture... eeuw!
We could not have dessert after all that food but it is actually a very simple menu. Dishes like chocolate and banana springrolls (with phyllo pastry) as well as cheeses with preserves.... nothing that really got my attention.
The owner is a typically European lady that takes no shit from anyone. She is polite and very good with the customers but she does not allow people to complain about silly things and I think there is nothing wrong with that. You need to stand your ground in this business because unfortunately the bigger half of South Africans are uncultured and think that they own the place if they spend R50!
Our bill came to R400 for 3 of us and that included 15 sample plates (and there is enough of everything for everyone to taste), a jug of Sangria Sofia, three cocktails and coffee. The coffee is really good and perfect to end a great meal. That is not bad at all and let me tell you we were stuffed! It is really worth a try!
Tuesday, October 16, 2007
Salad, salad and more salad! Quick and easy
PRAWN AND AVO SALAD WITH WASABI MAYO
(10 Portions)
SALAD
1kg cooked prawns, shells removed
1 packet mixed salad leaves
1 punnet Mange Tout (sugar snap peas)
1 avo, sliced and drizzled with lemon juice
2 tablespoons pickled ginger
Tear the salad leaves into smaller pieces and arrange it on a platter. Top with the peas.
Arrange the prawns and avo on the lettuce. Sprinkle with the pickled ginger.
DRESSING
2 tablespoons mayonnaise
½ cup milk
1 tablespoon soya sauce
1 tsp wasabi paste
Mix all the ingredients together.
You can serve the dressing on the side or you can dress the salad just before serving. Soya sauce is an important flavour in this recipe and it can’t be replaced with salt.
PRE PREPARATON
The salad can be assembled 2 hours before and dressed just before serving
(10 Portions)
SALAD
1kg cooked prawns, shells removed
1 packet mixed salad leaves
1 punnet Mange Tout (sugar snap peas)
1 avo, sliced and drizzled with lemon juice
2 tablespoons pickled ginger
Tear the salad leaves into smaller pieces and arrange it on a platter. Top with the peas.
Arrange the prawns and avo on the lettuce. Sprinkle with the pickled ginger.
DRESSING
2 tablespoons mayonnaise
½ cup milk
1 tablespoon soya sauce
1 tsp wasabi paste
Mix all the ingredients together.
You can serve the dressing on the side or you can dress the salad just before serving. Soya sauce is an important flavour in this recipe and it can’t be replaced with salt.
PRE PREPARATON
The salad can be assembled 2 hours before and dressed just before serving
Tuesday, October 2, 2007
Pancakes for a rainy day!
Pancakes!
Beat 3 eggs and 3 cups of milk together.
Sift 1.5 cups of flour with 1.5 teaspoons of baking powder and a pinch of salt.
Mix the dry ingredients with the milk mixture.
Melt 0.5 teaspoon butter and add it to 1.5 teaspoons oil. Add this to the batter.
Add 1.5 tablespoons Brandy to the mixture and beat for a further 8 minutes.
Bake in a non-stick pan greased with oil.
Lemon and cinnamon syrup
100 ml sugar
100 ml water
5 ml cinnamon
Lemon juice to taste (2 teaspoons should do the trick!)
Beat 3 eggs and 3 cups of milk together.
Sift 1.5 cups of flour with 1.5 teaspoons of baking powder and a pinch of salt.
Mix the dry ingredients with the milk mixture.
Melt 0.5 teaspoon butter and add it to 1.5 teaspoons oil. Add this to the batter.
Add 1.5 tablespoons Brandy to the mixture and beat for a further 8 minutes.
Bake in a non-stick pan greased with oil.
Lemon and cinnamon syrup
100 ml sugar
100 ml water
5 ml cinnamon
Lemon juice to taste (2 teaspoons should do the trick!)
Thursday, September 20, 2007
Cupcakes!
Chocolate cupcakes
Ingredients:
350ml sugar
190g butter
2 eggs
30g cocao powder
125ml boiling water
125ml milk
10ml vanilla essence
360ml flour
5ml bicarbonate of soda
Method:
Preheat the oven to 180 degrees
Cream the butter and sugar together until light
Add the eggs one by one and mix well
Mix the cocoa powder and water together, add the milk and vanilla essence. Add all of this to the butter mixture.
Sift the dry ingredients together and add to the butter mixture.
Mix well
Spoon into cupcake/muffin pans and bake for about 20 minutes.
ICe with a mixture of melted chocolate and cream or a simple butter icing.
For the chocolate cream you can use 300g dark chocolate and 100ml cream. Heat the cream and add the chocolate. Leave to cool for a while or until it is thick.
For the butter icing you can use 250g icing sugar with 125g butter. Add the colourings or essences (flavours) of your choice.
You can make normal elegant cupcakes with this recipe or you can make bugs, frogs, flowers or anything fun.
This recipe makes 18 big cupcakes.
Ingredients:
350ml sugar
190g butter
2 eggs
30g cocao powder
125ml boiling water
125ml milk
10ml vanilla essence
360ml flour
5ml bicarbonate of soda
Method:
Preheat the oven to 180 degrees
Cream the butter and sugar together until light
Add the eggs one by one and mix well
Mix the cocoa powder and water together, add the milk and vanilla essence. Add all of this to the butter mixture.
Sift the dry ingredients together and add to the butter mixture.
Mix well
Spoon into cupcake/muffin pans and bake for about 20 minutes.
ICe with a mixture of melted chocolate and cream or a simple butter icing.
For the chocolate cream you can use 300g dark chocolate and 100ml cream. Heat the cream and add the chocolate. Leave to cool for a while or until it is thick.
For the butter icing you can use 250g icing sugar with 125g butter. Add the colourings or essences (flavours) of your choice.
You can make normal elegant cupcakes with this recipe or you can make bugs, frogs, flowers or anything fun.
This recipe makes 18 big cupcakes.
Tuesday, September 11, 2007
A new yummy snack. So sweet but no sugar no fat!!
Green Tree's Apple chips!
This is a fantastic new healthy snack that you can find at most Pick 'n Pays and a few other stores. You can find a bigger range at Fruits and Roots shops. I know you can get it in Joburg....not so sure about the other cities in the country.
It comes from China and is made with 100 percent fresh Fuji apples. The apples are then dehydrated to retain their natural flavour. No sugar, addictive and artificial coloring or fat added! And they do taste great.
You can find them in different flavours like vanilla, cinnamon or just plain. They come in 22g packets or bigger canisters (like Pringle's).
I found Pear chips as well as Peach chips the other day. Made the same healthy way.
They are really filling and can do as a fruit portion per day. It is really good for kids because it is all natural and they won't suffer from any hectic 'hyperactive' moments.........
This is a fantastic new healthy snack that you can find at most Pick 'n Pays and a few other stores. You can find a bigger range at Fruits and Roots shops. I know you can get it in Joburg....not so sure about the other cities in the country.
It comes from China and is made with 100 percent fresh Fuji apples. The apples are then dehydrated to retain their natural flavour. No sugar, addictive and artificial coloring or fat added! And they do taste great.
You can find them in different flavours like vanilla, cinnamon or just plain. They come in 22g packets or bigger canisters (like Pringle's).
I found Pear chips as well as Peach chips the other day. Made the same healthy way.
They are really filling and can do as a fruit portion per day. It is really good for kids because it is all natural and they won't suffer from any hectic 'hyperactive' moments.........
Monday, September 3, 2007
Yum is back!!
Yes.... Dario and Dale is back with a cool new place in Rivonia. The decor is completely different from Greenside. It is funky! Rich! Green and Purple! But still vintage in a way.
The food is pretty much still Dario's stile of deconstructive cuisine. Very interesting and different. The menu is a bit bigger this time with a bit more to choose from than before. Some of the old favourites are back like the snails on garlic porrage as well as the sesame salmon but with a bit of a twist.
It is not too expensive. A main course can cost anything from R45 to R200. The wines are still very expensive, but it is good wines that you won't find anywhere else easely.
Yum Nostalgia is on the corner of 10th and Rivonia Boulevard. Just off Rivonia road. It is really about personal taste when it comes to Yum Nostalgia. Different people have different comments about the place. I had a fantastic experience and so did the people at my table.
Go try for yourself!
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