Chef

Blog, Franschhoek, South Africa

Eat Franschhoek: Foliage


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Went to have dinner at Foliage.

Famous for its “foraging” chef Chris Erasmus, this restaurant offers sustainable comfort cooking in a relaxed bistro setting. Big fireplace, wooden tables & an open plan kitchen welcome patrons. There are local produce and wines with an emphasis on terroir cooking. I was impressed with the extensive menu of interesting flavours and unusual combinations! My fiancé had the the braised kudu shank boudin, grilled springbok, roasted bone marrow, purslane, mushroom & oyster with honey bush jus (R175 / $11). I ate the pan fried yellowtail, brandade, courgette purée, vine tomatoes & basil velouté (R150 / $9). For dessert we shared the geranium & honey iced nougatine, salted chocolate custard with hazelnut ice cream (R60 / $3). Delicious! Thank you Foliage for the exceptional meal.

*Cover photo taken at Haute Cabrière winery in Franschhoek

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Creative Inspiration

Baking Fruitburst Muffins


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Baking Muffins at The Starlit Path www.tamikadoubell.comHere is a great recipe from one of my favourite websites, BBC Good Food. I made “Fruitburst Muffins” which are low-fat muffins with cinnamon, honey, cranberries and blueberries.

  • 225g plain flour
  • 2 tsp baking powder
  • 2 large eggs
  • 50g butter, melted
  • 175ml fat free milk
  • 100ml clear honey
  • 140g fresh blueberries
  • 85g fresh cranberries
  • 140g seedless raisins
  • 140g dried apricots, chopped
  • 1 tsp grated orange zest
  • 1 tsp ground cinnamon

Preheat the oven to 200C and lightly butter a 12-hole muffin tin. Sift the flour and baking powder into a bowl. In another bowl, lightly beat the eggs, then stir in the melted butter, milk & honey. Add to flour with the remaining ingredients. Combine quickly without overworking. Spoon mixture into the muffin tin. Bake for 20-25 minutes until well-risen and pale golden on top. 

Baking Muffins at The Starlit Path www.tamikadoubell.com

I am very pleased with my successful muffins. One of them came out with what I call a ‘snout’! I have no idea why the mixture does this, it looks hilarious. I couldn’t resist snapping it off for a snack 🙂

Baking Muffins at The Starlit Path www.tamikadoubell.com