personal chef tagged posts

Hot Potato Blogger Challenge Recipe: Potato and Bacon Bake topped with Parmesan Mash

Serves 6 to 8

A recipe for the true potato lover, equally as delicious as a vegetarian meal with the bacon omitted. This is a rich dish with a potato bake filling which is topped with a cheesy mash potato. It can be the star of the show, or served as a side dish at a buffet. Depending on the size of your potatoes, you may need more cream. Be sure to cook the potatoes on the stove top until they release some of their starch and thicken the cream, this results in a much creamier bake.

Flavour Combination:

For the bake –

2 tbsp olive oil

1 red onion, finely diced

125g bacon, finely chopped

250ml whipping cream

8 to 12 large potatoes, peeled and sliced (using a food processor or mandolin slicer)

Seasoning, to taste

For the topping –

6 to 8 large potatoes, peeled and quartered

50g parmesan ...

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Hot Potato Blogger Challenge Recipe: Warm New Potato and Aubergine Salad with Sweet Chilli and Bacon

Serves 6 to 8

This is a great winter salad. The flavours of sweet chilli sauce and fried bacon marry well with the roasted new potatoes and aubergine. It’s simple to prepare and then tossed together and served warm, perfect for chilly days and as an accompaniment to a roast dinner.

Flavour Combination:

700g new potatoes (baby potatoes), washed and halved

2 large aubergines (egg plants/brinjals), washed and cubed

1 tbsp dried rosemary

1 tbsp dried thyme

½ tsp Himalayan salt

¼ cup olive oil

2 tbsp sweet chilli sauce

1 tbsp butter

Bacon, chopped

Rosa/cherry/vine tomatoes, or a combination

2 tbsp balsamic vinegar

Wild rocket leaves

Feta cheese, to garnish (optional)

To make:

  1. Preheat oven to 180*c
  2. Mix the new potatoes, aubergines, herbs, salt and olive oil together in a large bowl, coa...
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Hot Potato Blogger Challenge Recipe: Baked Smoked Salmon Trout and Courgette Croquettes

Serves 4 to 6

This is a good recipe for a breakfast, brunch or dinner party starter. The croquettes are baked, so they can all be cooked in one batch. It is a good idea to bake them on silicone or baking paper to prevent them sticking. They can be made ahead of time up to coating with the cheese mixture, refrigerated for a few hours, then cooked just before serving.

Flavour Combination:

½ cup cheddar cheese, finely grated

¼ cup ground almonds

¼ cup desiccated coconut

2 cups cooked potato, peeled and mashed

80g smoked salmon trout ribbons, finely chopped

4 to 6 baby courgettes, grated

himalayan salt, to taste

2 eggs, beaten

fresh rocket, to garnish (optional)

To make:

  1. Preheat oven to 180*c
  2. Mix together the cheddar cheese, ground almonds and desiccated coconut, set aside.
  3. Mix the smo...
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Hot Potato Blogger Challenge – A tribute to my potato-loving dad!

I would love to win with the Hot Potato Blogger Challenge because… well, should I start with what I would do with the prize money, why I think my recipes are fabulous, or first tell you why I entered?

I think I will begin with telling you why I entered. Potatoes are such a great ingredient to work with, they are so versatile and can be used for a quick light meal, to being a side dish for a posh affair, or even the main affair itself. Potatoes are getting a bad rap from the low carb protagonists, but they will always have their place on the menu. Especially my dad’s menu. The minute I heard about this potato challenge, I thought of my dad, who is a meat and potatoes kind of guy...

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Discover Miele – The Secret to Perfectly Roasted Chicken

The oven in my kitchen is older than the ovens my Gran had in her kitchen when we were kids. Luckily for me, I get to play with some wonderful modern appliances at my clients’ houses.

In February I’m exploring the Banting way of eating, and I also started a series of cooking sessions at Miele’s studio kitchen – to Discover Miele and the benefits of using modern cooking appliances.

Last week the lovely Diana Worling, Account Manager at Miele Tygervalley, gave up half a day of her time to let me play in their ultra modern and wonderfully equipped studio kitchen. In this high tech culinary arena, Diana was the pilot and I was the co-pilot… it was very exciting when I got the reigns to program the combi oven. Yes, my friends, program the oven...

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Cake Decorating at Chez Gourmet

I was quite pleased when the weather turned a bit cooler in Cape Town last Friday morning, as this was the day that I had booked for a Cake Decorating Workshop with Chez Gourmet.

This is the second hands on course I have done with Chez Gourmet (the first being Pastry Perfection), and again I was not disappointed.  The Chez Gourmet classes are amazing value for money – Emma is a fantastic teacher with a wealth of knowledge, the fully equipped training kitchen is state of the art and you finish the lessons with a load of edible goodies to show off to your family and friends.

During the lesson we made a batch of cupcakes to decorate and were given a vanilla sponge cake and a chocolate sponge cake to decorate...

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A Herd of Locavores…

On Saturday morning I visited the Hermanus Country Market and was surprised to meet up with old family friends who were selling their home-made chicken liver and smoked salmon pâtés. The couple has recently returned from the UK to retire in Hermanus, their daughters went to private schooling both here in SA and in the UK, they are most definitely not short of a penny.

By Sunday evening it had dawned on me that their presence at the market was probably not because they are destitute and forced to come out of retirement, but more likely a way to meet the Hermanus locals and find a place in the local culture.

This realisation led me to think further about buying local. I subsequently formulated my business resolution for the New Year: To buy from local small businesses as much as possib...

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Raise a Toast to Cape Town’s Summer Season!

Wine @ The Mill is The Food Crew’s preferred supplier for wine.

The Old Biscuit Mill in Woodstock, where Cape Town’s trend setters enjoy the market every Saturday, is the location of this little gem of a wine shop. Wine @ The Mill is open from Monday to Saturday and and specialises in top producing boutique wine estates, mostly at the cellar door prices.

The Food Crew offers our clients the opportunity to meet with Wine @ The Mill’s owners Tanya Becker and Nigel Cattermole at their shop to select fine wines for their vacation or event, alternatively our clients can order from Wine @ The Mill’s online shop and The Food Crew will liaise with Tanya and Nigel for the collection/delivery of the wine prior to the clients arrival in Cape Town or their function...

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Preferred Personal Chef Service for Big Bay Beach House

My kitchen at home has the makings of a yacht’s galley, a galley on a very small sailing boat.  It’s neat, clean and functional; but when I cook in it I can do a 3 step dance between the stove, prep area and sink.  The kitchen pictured here is not my kitchen!

This kitchen belongs to the Big Bay Beach House, a luxury holiday home on the water’s edge in Big Bay with a heavenly view of Table Mountain from across the bay.  A home that has been featured in the likes of Property Magazine.  A far cry from my humble abode.

One of the highlights of being a Personal Chef is the opportunity to cook in a dream kitchen (ok, my dream kitchen)...

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Meat Free Mondays

Today I am going to make a concerted effort to have an entirely meat free Monday. Being a natural carnivore, I very often conveniently forget a quarter of the way through the day of my intention to live one day a week meat free.

I attended the Sports Science Institute of South Africa’s Women’s Wellness Seminar and was lucky enough to win a spot prize of a Shape Exercise Hamper. It included a skipping rope, gym goodies, The Shape Complete Workout ‘Bookazine’ and a yoga mat (luminous pink nog al). I browsed through the book after an indulgent baby shower breakfast yesterday, and made the decision to stick with their 8 week cardio fitness plan and make other lifestyle changes, starting today...

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