Just me Shel

Valentine Macaroons...~♥~♥~♥

2012-02-13T10:37:00.000-08:00

If at first you don't succeed , then try, try again......
and the perfect time......
sweets for my sweet.....
just in time for Valentines'......~♥~♥~♥

and this time they worked!!

All pretty in pink.....

a whole lot of loving is going on around the world....

faith, hope and love, but the greatest of these is love!

Happy Valentines' my sweets!
Shel~♥~♥~♥

The recipe's a keeper, Janine! Thanks.
I'm linking to Rose Chintz Cottage for Tea and The Tablescaper.

My Valentine's Kitchen window sill!

2012-02-10T11:04:00.000-08:00

My kitchen window sill is all decked out for Valentine's and waiting for some of my "sweets" to return home for special celebrations!

Now to try some of the those delicious cookies on your blogs!

Enjoy and happy weekend.....

Shel
I'm joining Beverley today.

Happy 50th my love!~♥~♥~♥

2012-02-07T23:33:00.000-08:00

To the most wonderful man in the world, a peacemaker, the world's greatest son, husband, father, brother and friend ~ we are all truly blessed to have you in our lives!

Enjoy your day ♥

Linking to Tablescape Thursday and Bernideen's Tea Time

Sunday~ Food for my Soul.

2012-02-04T23:33:00.000-08:00

For God so loved the world that he gave his one and only son that whoever believes in him, shall have eternal life. John 3 : 16

Hello my pink world!

2012-02-03T11:38:00.000-08:00

This evening I want to share a little "pink" from around Solomon.

Pink roses and a sugar scrub .....

Hearts for the beautiful month of Valentines and birthdays a plenty!

In a guestroom.....

and a little piece of silk ribbon embroidery I'm busy with....

Chloe's field of dreams!

Well, for now, I wish you all a pleasant weekend filled with love......
Thank you for stopping by and all the lovely comments and emails you leave that I so appreciate ......

Shel

I'm joining Beverley for Pink Saturday

A delicious sponge~

2012-01-22T13:58:00.000-08:00

I have been enjoying viewing BBC Food and Lifestyle, in particular the series on the delicious Miss Dahl....
she embraces femininity and she is an excellent cook....I loved her recipes on Nostalgia.......
here is her delicious Victorian Sponge Cake ~ it is light and fluffy and easy peasy~

the recipe~

225g castor sugar

225g butter

225g self raising flour

zest of 1 orange

4 eggs

Blend together the castor sugar and the butter 'til light and fluffy. Add the sifted flour.

Whisk the 4 eggs together in a bowl and then add to the mixture.

Grease and flour 2 cake tins. Bake in the oven at 180deg C for 25 to 30 minutes.

Ice when cooled as desired.

Pink

2012-01-20T13:14:00.000-08:00

Pink......a colour varying from light crimson to pale reddish purple.....

calm feelings............

relaxation.....

Acceptance and contentment!

Have a great weekend!
Shel

I'm Joining Beverley for Pink Saturday

Melancholy

2012-01-17T06:57:00.000-08:00

Today I'll share with you some of my favourite foodie photos....

I'm feeling a wee bit of melancholy...probably because of missing a few important people that I love...

So these photos are "sort of" like comfort eating to me......

Come along and enjoy with me as I reminisce about where and why these were so so special......

Cocktails with my family at Caprice in Camp's Bay.......

and breakfast at Arnolds' in Long Street

Then a little Christmas celebration at my son's home......

Christmas Eve brunch with my children and many of their friends that slept over.....

Cooking with the very talented "Chef Devon" at the beach.............spaghetti 'a la Devon'......awesome!!

and in Bathurst at this special spot.....

Onion and Feta Tart shared with good friends on Roxy's gorgeous stoep .......

and this great salad....

Crumpets for 2 special kids......with bacon and maple syrup.......

and avo ritz's at home with a good movie...........

I know what will do the trick.....this good cuppa hot chocolate and marshmallow......

“Melancholy is the pleasure of being sad.” ― Victor Hugo

This state, too, will pass!

Shel

Oceana Beach Lodge ~

2012-01-14T11:41:00.000-08:00

Whilst there is no place I'd rather be than in my own home, this beautiful beach lodge where the sky,sea and earth meet, takes quite something to beat.

It was a little gift to ourselves as we turn many pages this year as well as into
our "golden" year!
To quote the owner, Rip Miller, an American....."after travelling the world, I have discovered the place closest to my heart, Oceana." ` and in my words, " A little bit of "heaven on earth"!

Enjoy the beauty of this exotic place as I share some of my photography with you.....

No attention to detail has been spared...... this was our Ocean Suite....

of course the highlight for Mr T was the TV screen that disappeared into the woodwork in front of the bed...ours seemed to be permanently out!!!!

My view from our bed...........

I love the touches of Africa in the shells, coral and beadwork

The suite comes complete with a shower room and a bathroom, a sitting area and generous wrap around deck......

She was an added bonus from my bathroom.....the only creature inquisitively staring at me ....

Some of the scrumptious dishes we indulged in....

Their brownies have won awards....very scrummy.....

Served at these table settings........ in the dining room

in the lounge a romantic table set just for the two of us.......

in the bar area........

or under the shade of old Milkwoods at the beach......

I just loved this gorgeous turtle in a corner of the lounge......

and nowhere to squeeze the Christmas tree....so suspended from the ceiling above the bar.....

Game is always a highlight and although they do not have the Big 5, there's an abundance of different species of buck, White Rhino, Buffalo and Wildebeest not forgetting giraffe and zebra...

And then just miles and miles of unspoilt beach to ourselves.....it doesn't get better than this......

Two Oyster Catches going for their morning stroll.....

The tagiatelle of the sea.....

Truely a little gem perched in the hills overlooking the Indian Ocean.....

I am privileged to have spent time here.

Come visit us and fall in love with Africa!!

Shel

For more information on this piece of unspoilt beauty visit their website at Oceana Beach Lodge

I am joining Rose Chintz Cottage for Tea today.

and Tablescape Thursdays

Happy New Year ~

2012-01-08T15:19:00.000-08:00

A time of reflecting on 2010 with love~

The special children of my friends whom Eddie and I cannot be without ~
little ones that keep us young ~
fun times in the sun and the sea~
how blessed we are to be able to share in their lives~

The seashore of Mgwalwana ~ where heaven and earth meet......

Special memories of the sea~

Family time in Cape Town~

It's been a time of reflection, living, laughter and loving ~

These are just a few collages of the Garden Route and Sunshine Coast ~

it has really been a wonderful rest and time of happiness ~

I realise each day that I am blessed to share these memories

with such beautiful people~

Good night and God Bless.

Sweet dreams ~

Shel

Some photos ~ thanks to Sharon Westcott

Merry Christmas~

2011-12-22T13:19:00.000-08:00

The best of all gifts around any Christmas tree is the presence of a happy family all wrapped up in each other - Burton Hillis

Surround yourselves with your loved ones this Christmas....

I am grateful for my family.....

for those near and far........

I am grateful for my friends....

you are all special and unique....

I have needed you all .....

I am grateful for the three greatest men in my life...

this past year we have been tried and tested ...

we have lived, laughed and loved.....

But most of all, I am grateful for my faith...

.... if you have faith as small as a mustard seed, you can say to this mountain, 'Move from here to there' and it will move. Nothing will be impossible for you. " Matt 17: 20.

May you all be surrounded by peace and love this Christmas !

My Christmas Cottage

2011-12-14T08:00:00.000-08:00

I've prepared my little Cottage for Christmas especially for you.... do come inside..this weather is not living up to a true South African Christmas...and it's lovely and warm in here....
If you sit quietly, you might even hear the fairies at work on Christmas treats!

Come on in!

Or you could just rest a little while out here

and enjoy a little piece of my garden.....

But do come inside...I want to show you my cottage......

A little peep through the window...

And so , it's off to dreamland....

And in the morning, I'll bring you a tray of treats....

I have some really special people coming for Christmas and I so want to spoil them.....

May the true meaning of Christmas fill your homes and hearts this Christmas!

I will be travelling for the rest of the month so hope to catch up with you soon from wherever I am!

Christmas Blessings to you and yours!

Shel xx

Two Christmas Tables~

2011-12-11T09:41:00.000-08:00

I only put up my Christmas adornment 12 nights before Christmas.....a tradition handed down from my mother, so in the meantime....I played with two Christmas tablescapes and enjoyed decorating my beautiful church.

This past week I hosted two Christmas lunches and here are a few photos.

I really do love playing with dishes!!

Enjoy!

All decked out in silver, blue and white.....

Shortbread cookies as place settings....

My gorgeous friends who are my greatest supporters all year round joined me for lunch at the blue table.....

The second one, I just changed the colour scheme .....all red, silver, gold and a touch of St Nick!

Two little ones joined us, these were for them....

Deconstructed Caramel Tart!

All my cousins enjoying the sunshine before lunch.....

See you soon!

Shel

Joining Rose Chintz Cottage for tea!

and Tablescape Thursday

Advent 2.

2011-12-08T22:19:00.000-08:00

May the true spirit of Christmas bring peace to your home....

We have just decked out the sanctury of our beautiful church .....it looks amazing....if you are in my area, please pop in to St Johns Methodist Church in Havelock Street to experience the true meaning of Christmas!

Have a blessed weekend.

Shel

Matters of the heart and a quick cheese souffle~

2011-12-02T05:13:00.000-08:00

Strange weather patterns happening here in the Eastern Cape.
Great for a little decorating and..... making souffles is always comforting in this wet weather.

The Recipe~
4 eggs separated
1 cup of strong cheddar cheese, or cheese of your choice....I also added a half a cup of parmessan and first greased the souffle dish then dusted with some of this parmessan.
140ml milk
2 tablespoons butter
2 tablespoons flour
1/2 tsp salt
1/2 tsp fresh ground pepper
1/2 tsp nutmeg.

Melt the butter and flour and mix 'til a smooth paste. Add the milk. Stirring all the time and bring to the boil.
Add the cheese, salt , pepper and nutmeg and the egg yolks one at a time. Mix well.
Whisk the egg whites stiffly and fold into the mixture. Pour into the souffle dish that has been lined with the Parmessan cheese (tip from Ina Garten). Run your finger around the dish so as to allow the the souffle to rise
evenly.
Bake for 30minutes in the centre of the oven set at 200deg C.
Remove and serve immediately with a green salad.

Some tips:
Eggs at room temperature.
If the souffle is left in the oven too long, it becomes tough and leathery. It should be slightly moist and frothy in the centre.

A little bit of Christmas joy for my heart all the way from Canada.....Oh what a spoil....I am forever thankful to you Monique! Please visit Monique here~......she must surely be the most gracious blogging friend I have ever met.. Truely Monique, a piece of beauty...you are so talented.

And matters of the heart....a special visitor is flying home in a couple of hours.....we can't wait to see you, our Wes!

Enjoy your weekends and take care!
Shel

Couscous Salad~

2011-11-27T23:06:00.000-08:00

A warm coucous and veg salad~

The recipe~
3 Sweet peppers (mixed colours)
Aubergine
Butternut
Sweet potato
Chickpeas
Chopped Walnuts
1 cup of Couscous
2 cups of boiling water or stock.
A stick of cinnamon
1 tsp tumeric
1 red chilli
1tsp each garlic, ginger and lemon zest
Basil, parsley, rocket roughly torn
Olive oil and lemon juice (half a lemon)
Sea salt and pepper

Soak the couscous in the water with the stick of cinnamon....keep using a fork to separate the grains to prevent from becoming lumpy....I do use less water.
Roast the vegetables that have been diced with olive oil, salt, pepper, tumeric and other spices...I like to add a dash of honey too!
To construct...lay the bed of couscous on a platter.
Mx the roasted veg and chick peas and arrange on the top.
Sprinkle over the nuts, leaves and pour over lemon juice and a dash more of olive oil.
I like to garnish with roasted vine tomatoes and a crumble of feta cheese..

Delicious both hot or cold.

PS you can improvise....I think there are many alternatives you could add or even leave out!

Shel

Soul Food~ Advent 1

2011-11-27T09:46:00.000-08:00

Advent 1.....

"Behold, a virgin shall conceive and bear a son,

and his name shall be called Emmanuel" .... Mat 1: 23

Flowers in loving memory of my dad~
St John's Methodist Church, Havelock Street, Port Elizabeth.

Food for my soul~ My dad.

2011-11-24T22:12:00.000-08:00

My dad.......

one year has quietly slipped by.

22 July 1938 ....25 November 2010

Treasured memories held close to my heart for eternity.

At the end of the day......what matters most....
How well you lived
How well you loved.

You were a shining example to us all!

Love you dad .... for you I am eternally thankful.

Childhood memories~

2011-11-22T11:37:00.000-08:00

Whilst waiting to decorate my little cottage for Christmas and promising to bring you many photos, I have been reminiscing about my childhood~
My fondest memories are of my junior school years spent at Sacred Heart Convent in East London....
I loved the nuns, they were my absolute world....I was always mystified of their whereabouts, how they dressed, their preciseness and their baking and sewing skills of all things!

This is also where my love for classical music and dance developed....I took piano and violin lessons at the school with dear old Sister Elizabeth! (Anything but dear..I might add....I have a vivid memory of been slapped over the knuckles if I hadn't practised my scales )....but, on the whole....they were good memories.....
The fondest being of....en route from the school building to the music block, I had to walk past the abbey kitchen...the sweet smells that came wafting from that kitchen is probably what brought about my love for cooking and baking...not that I'm that good at it...but I do LOVE being in that part of my home.
Those nuns were truely spoilt from the end products of that kitchen....and I can still smell those biscuits they used to bake at least twice a week!! Simple butter biscuits that were very moreish!!
Here is my interpretation of them.....using the Linzer cookie recipe....however, not adorned as so many of my fellow bloggers do!
Plain and simple...but Oh.....so delicious......

The recipe~

11/4 cups softened unsalted butter

2/3 cups of sugar

2 cups sifted flour

13/4 cups ground almond

a pinch of cinnamon

5 tbsp apricot jam should you wish to sandwich together.

Dusting of icing sugar

Cream butter and sugar until fluffy. Beat in half the flour at a time....almonds and cinnamon next.

Continue to beat until dough becomes slightly stiff.

Shape in a ball and refigerate for a half hour.

On a lightly floured board, roll out until1/8 inch thick.

Cut out shapes.

Place on ungreased baking sheet and bake at 180deg C for approx 10 to 15 minutes.

Cool and sandwich together some and dust with confectioner's sugar.

Happy Thanksgiving to all my American bloggers and friends......

for you....I am thankful!

See you soon

Shel

I am joining Rose Chintz Cottage for tea and

Tablescape Thursday

Acorn cakelets and a new season~

2011-11-13T11:10:00.000-08:00

When I saw these here, I knew I just had to have one of those moulds.....
alas, living in South Africa, does have its restrictions, so my son managed to locate it on EBay....
here is the result and a recipe I used.

Here is the recipe I used (attached to the cakelet tin)...It worked for me.

1 1/4 cups cake flour

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ground ginger

1/2 cup milk

1tsp vanilla

125g unsalted butter

1/2 cup of maple sugar(I used treacle)

1/4 cup granulated sugar

2 eggs, lightly beaten

all ingredients at room temp.

Preheat oven to 180deg C. Grease and flour the acorn cakelet pan.

Sift together the dry ingredients. Set aside.

In a small bowl wisk tog. the milk and vanilla.

Beat together the butter and sugars until light and fluffy.

Add the eggs, a little at a time.

Add the flour mixture alternating with the milk.

Spoon 1 tablsp of batter into each acornlet. Bake until the toothpick comes out clean, about 10min.

Transfer the cakelets to a wire rack in the pan and allow to cool in the pan for 15 mins before removing.

Cutie pies!!

A new season in our lives.....we now have one foot in the Fair Cape's door....our older son has relocated to Cape Town.....in all honesty, I am struggling with getting my head around this!
The beginning of a beautiful new life for him....
For us, well the saying holds true....if you love someone, let him go.............

There is nothing like a dream to create the future....Victor Hugo.

Shel

Morning has broken

2011-10-23T03:56:00.000-07:00

Summer has broken and my garden is enjoying all the splendour........

How good and gracious is our Lord most high.

God is worthy of our highest praise!

The most photographed dog- on- Solomon I know!.............Chloe

These travelled all the way from Cape Town for me from my son's heart....he knows how I love them..... little jewels in a box.......

Just a few more....I hope you don't mind....

I'm in love with these vibrant colours this summer....

"And why do you worry about clothes? See how the lilies of the field grow. They do not labour or spin. Yet I tell you, not even Solomon in all his splendour was dressed like one of these." Matthew 6: 28-30

Enjoy your Sunday.

Shel

I will be joining Seasonal Sundays today. Please join me there.

A Celebration Dinner.

2011-10-19T06:39:00.000-07:00

Many reasons to celebrate at this special time....this is my celebration table~

by candlelight.............

A simple rose with all the trimmings....

so many reasons to share in laughter.....

‘The future depends on what we do in the present’ -

Mahatma Gandhi

Shel

I am joining Rose Chintz Cottage ....please come and join me.
and Tablescape Thursdays

A beautiful day~ The Grey way

2011-10-16T10:46:00.000-07:00

12 October 2011. ~ Jarryd's Valedictory ~ my boy has grown up!

We sing of a home of old renown
With its front to the southern seas,
Whose halls are peopled with cap and gown
And filled with the sea- borne breeze.
Where often one hears the ringing cheers
Of half a thousand boys:
And the eyes are bright and the hearts are light
With boyhood's laughter and joys.

A journey through the years....

A reassuring hand from Wesley.....

"Whose child is this?" I asked
As the door opened and someone came in

"Mine", said the teacher with a tender smile
"Mine, to keep just for a little while
To teach him how to be gentle and kind
To train and direct his dear little mind
To help him live by every rule
And get the best he can from school"

A stamp in the foundations of his bedroom at Solomon.........and with his friend since Grade 1....Byron Westcott

Grade 7 Valedictory

The Heritage March to the original home of the Grey................

Final prayers to honour and respect "Tria Juncta in Uno",

body, soul and mind united........

All for one and one for all

My brother and my friend

What fun we have

The time we share

Brothers 'til the end.

~Author Unknown

With the rector, Mr Neil Crawford and their junior school headmaster, Mr Lyndsay Pearson

a deja vu moment....at home on our staircase.....

October 2002

and October 2011

Grade 12 Matric Dinner..............real men!

Recognition for their sporting achievements to the school.....in their honours blazers...

One last kiss to his trophy.............

The greatest two boys that brought two families together................forever grateful

The final assembly....

a sea of the blues.............................

For all the saints.....(third verse traditionally sung by the matrics only)

And when the strife is fierce, the warfare long,

Steals on the ear the distant truimph song,

And the hearts are brave again, and arms are strong,

Alleluia!

A brotherhood united indeed......

Neath the tower.............final farewell to the rector.....

And saying goodbye to his school.....the last walk down the avenue

Indeed , a great group of friends at the gates and on their traditional walk as"Old Boys" to the club for lunch with their dads.....

At the club with dad ....his legend

THE PARTY!!!!!!!!!!!! at Barneys....

the older brothers and fellow "old greys"

The three men of my life........

Friends forever.....through thick and thin

...it has been the most awesome journey through the years together with you!

So the old school stands in its ancient fame

(With its front to the southern seas).

And the new Grey comes with an Old Grey name

And falters, "If you please,

My father was here in a bygone year,

And he loves the tale to tell."

And the guard is proud , and his voice is loud,

"You are here! Pass, friend; all's well!"

"Tria Juncta in Uno"......Three Joined in One - Body, Mind and Spirit.

Farewell, my alma mata.....

Photo credits... grateful thanks to Sharon Westcott!

Food for my Soul and Appreciation ~~~♥~♥~♥~~

2011-10-08T06:52:00.000-07:00

All things bright and beautiful,
All creatures great and small,
All things wise and wonderful:
The Lord God made them all.

Each little flower that opens,
Each little bird that sings,
He made their glowing colours,
He made their tiny wings.

Through the garden gate.....

Eddie's greatest tonic! Thank you Devon..♥

All happening in my garden ~ peace ~ happiness ~ laughter ~ love
the signs of summer ~ take time to appreciate the little things in life!

Now a little time for appreciation~ gifts from their hearts~
the sweetest person in blogland sent me this darling April Cornell apron all beautifully wrapped as only she can...merci Monique~♥~♥~♥

Enkosi Christina....my little friend that handmade this beautiful little jewellery box with a serviette from a pack bought for me by my friend Lyndsay....
and a gorgeous pink sarong from Sharon ♥ all the way from Mauritius....oh my...what spoils~~ it feels like a birthday here ~
what would life be without friends

Indeed, Soul Food ~♥~♥~♥
Have a wonderful weekend and to all my Canadian friends.....Happy Thanksgiving!

See you all soon
Shel ♥

Cooking for Madiba (oops...I mean Eddie!!)

2011-10-06T02:11:00.000-07:00

Xoliswa Ndoyiya has cooked for Nelson Mandela for over 2 decades. She has just released a book on the food Madiba loves to eat.....well, these soy sauce baked lamb chops are lip- smacking delicious.....and have become Eddie's favourite....

The book is about sharing South African recipes and using simple ingredients to create simple tastes.....she highlights that she is not ashamed to use Aromat, stock cubes, margarine instead of butter..these are her secret tricks to unashamedly good, simple food......
Here is her recipe for~

Soy Sauce baked lamb chops and Potato Latkes.

15ml olive oil
1tsp crushed garlic
1/2 tsp steak and chop spice
1kg lamb loin chops
1 cup tomato sauce
1/2 cup soy sauce
1 medium onion sliced
1tbsp dried oregano.

Preheat the oven to 180deg C
Mix together the oil, garlic, and meat spice and rub well into the chops.
Arrange the lamb chops in an ovenproof dish in a single layer and bake for 20min.
Mix together the tomato sauce, oregano and onion. Pour this mixture over the chops and return to the oven.
Bake until the onions have caramelised and a thick, dark sauce has formed for about 15 mins. (Serves 4 -6)
Serve as you wish!

Potato Latkes
Serves 8 -10

1/3 cup of cake flour
1 1/2 tsp baking powder
3 medium potatoes peeled and grated...squeeze out excess juice.
2 med onions, peeled and grated
1 tsp Aromat
2 large eggs, lightly beaten
1 cup cooking oil, for frying

Sieve flour and baking powder into a bowl. Add potatoes, onions and Aromat and mix until combined.
Mix in the eggs until you have a thick batter that drops off th spoon. You might not need all the egg.
Heat the oil in a frying pan and drop tablespoonfuls of batter into the pan. Fry the latkes in batches until brown on all sides. Drain on paper towel.
Serve immediately.

And how about a Strawberry Cream Cheese cake to round off the meal ~~
I found the recipe here at Monique~~ I substituted the raspberry jam for Strawberry jam and served it with a Strawberry sauce and custard~

A few tablescapes to complete the delightful meal........

and of course, the flowers in all the shades of spring.............

Oh and by the way, Eddie, if you are reading this post....this little breakfast nook is just for whilst I'm waiting for my fireplace to be installed in this corner!!!!

See you all soon!

Shel x

Special thanks to Ukutya Kwasekhaya: Tastes from Nelson Mandela's Kitchen, by Xoliswa Ndoyiya (Real African Publishers)

The Wedding of Warren and Jess~♥

2011-10-02T05:02:00.000-07:00

You are invited to sit back with a glass of champagne and join me in.......a fairytale of America meets Africa.......

The setting.....Evergreen in the countryside of my beautiful city, Port Elizabeth.....

The date....30 September 2011 @ 3.00pm......

8 weeks of planning
9 hours of the beginning of a lifetime of memories of two beautiful people.....

Thank you Warren and Jess together with Lyndsay and Greg for allowing me to share in the planning of your wedding! ~♥

The setting~
8 weeks of planning~ Lyndsay and Jess, you were stars ~♥~♥

Mock table on Solomon.....

The table names were of significant milestones in their journey together.....

The preparation~ 28 ~ 30 September 2011!

The day before......... in my bath keeping cool!!

Corsages, buttonholes, posies, confetti buckets....

Boxed and ready to be delivered to 46 Healy.......

And the bridal teardrop......

Setting up the venue.....

understated elegance....so serene...

The team and a huge thank you to Greg and Kitty too!!

A big "high 5" ! With the mother of the groom and my partner.....

The ceremony......

Awaiting the special moment..........

Quiet contemplation........

"What therefore God has joined together, let not man separate." .....

The union of an African and American family............

Finally, in their words....

Once in a while...right in the middle of an ordinary lifetime,
Love gives us a fairytale.....Anonymous.....

For Jess......Roll Tide...:)

It's been a fairytale for me...thank you!
I serve a great God!
Shel

Linking to Rose Chintz Cottage for tea! and Tablescape Thursday
Come join me

Food for my soul~

2011-09-25T01:02:00.000-07:00

For where your treasure is, there will your heart be also.

Luke 12: 34

Health Muffin Recipe~

2011-09-24T06:24:00.000-07:00

Health Muffins....from the Pasella Cookbook.....

Recipe...makes 12 large muffins.....

1/2 cup oil
2 extra large eggs
11/2 cups soft brown sugar
1tsp vanilla
1 cup milk
1 cup plain yogurt
3ml salt
12ml bicarb of soda
3 cups cake flour
1 cup oats
11/2 cup bran

Preheat the oven to 180deg c
grease 12 muffin pan
Beat tog oil, eggs, sugar, vanilla, milk, yogurt and salt.
Dissolve the bicarb in a little of the mixture and add.
Combine the dry ingreds and add the yogurt mixture and stir lightly 'til just mixed.
Fill the muffin pans 2/3way up. Bake for 20 mins. Leave to cool for 5min and turn out.
Hint...don't overmix the dough...this will keep it light.

Have a happy weekend!
Shel

Health Muffins ....comfort food ~♥

2011-09-22T12:20:00.000-07:00

A tray of comfort for someone needing a great deal of TLC~♥

Just love the colours of these naartjies on the blue platter...........

This should do the trick......some hot chocolate to soothe......

I'm so late with this post but please won't you join me at Tablescape Thursday.....
I will post the recipe from the Pasella cookbook for the health muffins tomorrow.

Shel

Blueberry Friands and my garden of the blues~

2011-09-19T23:21:00.000-07:00

Such a quick teatime treat!!

I found the recipe in the latest Food and Home....

Recipe~
120g castor sugar
1/4cup cake flour
100g ground almond
pinch of salt

120g melted butter beaten
3 large eggs, lightly beaten
100g blueberries, drained
icing sugar for dusting

Mix sugar with flour, almonds and salt.
Gradually fold in butter to the mixture, alternating with the eggs until you have a smooth batter.
Preheat oven to 180deg C
Pour the batter into a 6 hole friand tin..(I used the large size muffin tin)...until it comes 3/4 up to the top.
Spoon berries into the centre and bake 'til cooked, about 15-20 min.
Cool and dust with icing sugar...eat whilst fresh and warm!

And here are the blues in my garden....

My little piece of France....in my alley...

My corner for reflection....food for my soul....

Have a wonderful week...

Shel xx

Food for my Soul ~♥

2011-09-18T10:18:00.000-07:00

Philippians 4:6-8

New International Version (NIV)

Do not be anxious about anything, but in every situation, by prayer and petition, with thanksgiving, present your requests to God. And the peace of God, which transcends all understanding, will guard your hearts and your minds in Christ Jesus.

Finally, brothers and sisters, whatever is true, whatever is noble, whatever is right, whatever is pure, whatever is lovely, whatever is admirable—
if anything is excellent or praiseworthy—think about such things.

My favourite passage in the Bible....
Thinking of you all! ~♥
Shel

My mom's Jam Squares ~♥

2011-09-07T23:47:00.000-07:00

Sweet, sweet childhood memories..my mom♥....whom I miss with all my heart, yellow roses, this teaset of hers.....

and her jam squares that no one could make like she could., melt in the mouth...........

Here is the recipe I found ....in her handwriting....thank goodness for recipe journals and notes and fond memories....

I love you so, my darling mom ♥ xx

♥♥♥Apricot Jam Squares♥♥♥....

115g Stork Margarine

1/2 cup sugar

1 egg beaten

2 cups of cake flour

1 tsp baking powder

5ml vanilla

Apricot Jam

Cream together the butter and sugar. Add the beaten egg and vanilla and mix 'til light and fluffy.

Add the flour and baking powder. Press half the dough in a swiss roll tin and freeze the other half for a few minutes until firm. Spread the jam over the dough in the tin and then grate the other half on top.

Bake at 190deg C for 25 to 30 minutes 'til golden. Cut into squares.

We woke to a misty morning today breathing in the smell of the sea...the sign that spring♥ is here and a very hot day is on it's way........

Indeed a beautiful day filled with sweet memories ♥♥♥.....

A keeper for my boys~ ♥♥

See you soon!

Shel ♥

Menu Ideas from Solomon ~ Week 5th September 2011

2011-09-05T01:29:00.000-07:00

A week of comfort ideas....

A lamb bredie.....

1kg Lamb knuckles
4 onions, sliced
2 cloves of fresh garlic, crushed
salt, pepper
2 sprigs of fresh thyme, chopped
2 sprigs of fresh rosemary, finely chopped
4 carrots, sliced thickly
4 celery fingers, sliced
6 potatoes, peeled and sliced in half
1 tablsp sugar
1 tablsp tomato paste
1 lt of beef stock
500ml good red wine

Brown onion, garlic and knuckles that have been dusted with flour in +-2 tablespoons olive oil. Add the carrots,celery, sugar, salt and pepper to taste. Then add the stock and the wine. Simmer slowly for 1 hour until the flavours come together. Add potatoes and tomato paste and adjust flavouring. Simmer a further half an hour. Serve.

Roasted Butternut half moons!

1 butternut
5 rosemary twigs
olive oil
5 ginger bread biscuits, crushed
1/2 cup of almond slivers

Cut the butternut/pumpkin in wedges
Put the rosemary on a baking tray, rub the olive oil into the wedges of butternut and lay on top of the rosemary. Bake at 180deg C for 20 mins until cooked
Crush the ginger biscuits and sprinkle together with the almonds over the butternut and bake a further 5 minutes. Serve immediately.
Such a nice side dish for the bredie or a braai!

A fluffy Cheese Omlette

3 organic eggs
cheddar cheese
1 tablsp water
1 tablsp butter

Heat the butter in the pan
Whip the eggs together until creamy and add the water
Pour into the melted butter
Run a palette knife around the edges to loosen . Keep moving the egg around to ensure even cooking.
Add cheese to the one half.
Fold over, cook a further 30 sec.
Pop out onto a serving plate.....nothing better to startyour day with a slice of buttered toast! Yum!!

Jaffles..........on the fire~

Carameilised Onion and Cheddar Jaffles
You can fill these with anything....from left over savoury mince, plain cheese and tomato, or as I like....
Caramelise some onions with a dash of balsamic and brown sugar until soft and brown.
Fill the bread with a generous helping of cheddar cheese.... you could even try a wheel of camembert with the onion......all ways....an absolute crowd pleaser!

A South African Croque Monsieur
8 slices of white bread...like a large french shape...buttered
For the White Sauce
2 tablsp butter
2 tablsp cake flour
1/2 cup of milk
2 tablesp wholegrain mustard
1 cup of grated gruyere cheese

For the filling.
1 cup of gruyere cheese, grated
some sage leaves (I used only because I have in my garden
some thinly sliced biltong...but you can use black forest ham

Make the white sauce by melting the butter, add flour, mustard and cook out for about 2 mins. Add the milk and incorporate. Then add the gruyere and cook until melted. Add salt and pepper to taste.
Put the cheese, sage, biltong on 4 slices of bread on the unbuttered sides. Put a big scoop of the cheese sauce in the middle of each. Then place the other slice of bread on top.
Melt 4 tablespoons of butter in a pan. Fry the bread on all sides until golden brown and the cheese starts to ooze!!!
You could even top it with a soft fried egg....

Bean Soup
1 onion finely diced
2 leeks chopped
2 potatoes diced (nice large ones)
2 carrots sliced
200g of beef shin (bone in)
3 tablespoons parsley
chopped celery, washed and including the leaves
1 410g tinned tomatoes
2 tins of kidney beans
2 litres of chicken stock
parmessan shavings for the top

Heat oil, fry meat and vegetables for a few minutes until nicely brown.
Add the tinned tomatoes, chicken stock and beans and bring to the boil. Simmer for about 1 1/2 hours.
Taste and adjust flavouring. Serve with parmessan shavings and croutons....(Woolies have excellent flavoured ones!)

Enjoy your week!
Shel

I'm linking to Stonegable's "On the Menu Monday"
I trust all our American bloggers are having a wonderful Labour Day...

Food for my soul~

2011-09-04T22:25:00.000-07:00

With faith, all things are possible.........just believe and trust in Him!

Styling a wedding!

2011-09-01T04:47:00.000-07:00

It's the 1st day of Spring and I'm feeling rather....... flattered............I'm styling a wedding in beautiful Port Elizabeth!!

So please forgive me if I'm missing for a while or don't answer all my calls......it's taking up a wee bit of my time......but it's a dream come true......so fingers crossed and thank you to all you beautiful bloggers that inspire me!!!!

Shel

A birthday and a thank you ♥

2011-08-30T23:37:00.000-07:00

Life is rushing by and August is over.....
Last Friday, the 26th August, we celebrated our gorgeous Wesley's birthday in true Terblanche style and on the day a special package arrived from Hudson ♥ for me.....how special that her present should arrive on that day...as only Monique knows how.....

I am......forever grateful to you, Monique....Il est beau!!..........
And to you, my special son.......my wish for you is pure and simple.........a lifetime of love, laughter and wisdom!

See you all soon!
Shel ♥

Food for my soul ~

2011-08-21T09:17:00.000-07:00

Life throws you many curve balls. To deal with them you need to remain focused, keep your eye on the ball and smash it. ....quote from the page in my diary today.

A winter tea~

2011-08-19T03:04:00.000-07:00

A busy week is behind me......just a little time to escape this morning, doing what I like best, the flowers, photographing and having a cup of tea.......

Arranging flowers in various shades of green..........

Old books and a tea set from a much loved elderly couple.........

And that votive candle to make me smile...

And who can resist these even if just plain and simply iced.......

A special glow ..........

Sprinkles of fairy wishes for you from me....

Indulge!

Just love the green flowers with the old beaten silver....

See you soon!

Shel

Linking to Tablescape Thursday

Menu ideas from Solomon~

2011-08-15T01:54:00.000-07:00

Everything's coming up "broccoli" in my garden.....it's thriving in this winter's cold!
Here are a few planned menus for this week......

Baby Chickens on a bed of smashed potatoes......

4 small chickens.

51/2 oz butter

2 tsps fresh thyme

1 tsp fresh parsley

2 spring onions, finely chopped

2 tablespoons honey

1/2 tsp salt

fresh ground pepper

streaky bacon to wrap around the chickens

Mix the herbs and 4 1/2 oz butter, spring onions, honey and salt and pepper.

Preheat the oven to 200deg C

Lift the skin gently with your finger tips.

Gently push the butter between the skin and flesh

Tuck the wings inward

Lay the chickens on a grid of the roasting pan.

Layer the bacon over the chickens and brush with remaining butter and juices.

Bake for 30 mins and serve on a bed of mashed potatoes and seasonal veg.

Broccoli and Chicken Bake

I don't have and exact recipe for this.....a real family dish....

One head of broccoli cooked until tender

White meat of a whole chicken

500g of cheese sauce

250ml chicken stock from poaching the chicken

salt and pepper to taste

1 tsp nutmeg

2 chopped leeks

1 stalk of chopped celery

Break broccoli into individula florets.

Poach chicken in a pot of water with bayleaf, salt, pepper, carrots and onion.

Discard the veg once the chicken is cooked.

Break the white meat into fair size chunks

Fry the leeks and celery until translucent

Make a quantity of cheese sauce.

Add the chicken and broccoli, nutmeg and salt and pepper to taste. Add around 250ml chicken stock.

Adjust the flavouring.

Pour into a casserole dish.

Top with grated cheese and breadcrumbs and bake at 200deg C for +-45 mins until golden.

Serve with a salad of greens.

Butternut, Feta and Baby Tomato quiche

you will need~

a quantity of shortcrust pastry (I use a cheese pastry) to fill your pastry case

1 small butternut, peeled and cut in wedges

200g feta cheese

300g rosa tomatoes

salt and pepper

1 tbsp brown sugar

1 tsp crushed chilli ( I don't add this)

1 tbsp butter

1 red onion

1/2 cup cream

2 tbsp creme fraiche

2 eggs

Rocket to serve

Preheat oven to 200deg C

Arrange butternut wedges on a greased baking tray and season with salt, pepper, brown sugar.

Roast for 30mins until slightly charred

Remove from oven.

Heat butter and fry onions until lightly caramelised.

Allow to cool.

Reduce oven temp to 180deg C.

Spread cooled onion over the pastry shell. Top with butternut wedges, tomatoes and feta.

In a large jug, beat 2 eggs with cream and crem fraiche. Pour egg mixture over the veg in the tart shell.

Bake for 30 mins until the skewer comes out clean.

Serve topped with the rocket.

And how about a good South African Favourite as a pudding ......click here for the recipe.

Good old Bobotie.....

You can click here for this recipe of traditional South African fare ....

Lamb Knuckle Stew and Herb Dumplings.....

Recipe. (for 4 - 6 people)
800g lamb knuckles
1 large onion sliced
fresh herbs (thyme and parsley)
salt and pepper to your taste
1 tin chopped Italian tomato and onion
1 Tbsp tomato pasata
2 carrots roughly chopped
2 leeks chopped
5 potatoes
1 lt of chicken/vegetable stock.
Fry your meat dusted with flour and seasoning together with onions and leeks until browned.
Remove from pan. Add to cooking crock together with carrots, tomato and onion and pasata, herbs and stock. After about an hour and half when meat is tender add the potatoes. Cook until tender.

Mix together a cup of flour, 2 tsps baking powder, herbs, salt and pepper. Add a beaten egg and milk.water to form a wet dough. Drop spoon fuls on top of the stew. Steam with lid on until nicely risen then turn over just before serving!

Serve with steamed broccoli and rice.

Bluecheese and Broccoli Salad.

Serves 4 to 6 ~
200 g tender stems of broccoli
100g fresh green asparagus
1 handful of leaves (red lettuce)
100g blue cheese cut into blocks
100g green olives
2 avocados, cut into small blocks
2 spring onions
Salad dressing
100ml olive oil
40ml lemon juice
1 clove garlic, crushed
5ml grainy mustard
1/2 tsp dried italian herbs
salt and pepper to taste

Drain in cold water.
Place salad leaves in serving bowl.
Mix all the ingredients together and carefully arrange on top of leaves.
Mix the ingredients for the salad dressing and pour over the salad.

Enjoy!

Linking to Stonegable's on the Menu Mondays

Food for my soul.

2011-08-10T03:55:00.000-07:00

'He will cover you with His feathers, And under His wings you will find refuge.'

(Psalm 91:4)

Venison Sosaties and Roosterbrood~

2011-08-08T03:37:00.000-07:00

Kudu Sosaties and Roosterbrood on the fire.

Ingredients for the sosaties.

2kg kudu/venison meat/ lamb.

Pork back fat cut into half the size of the meat cubes.

2 onions

12.5ml curry powder

6ml tumeric

25ml sugar

20ml maizena

15ml salt

100ml chutney

1 cup dried apricots soaked to soften

4 bay leaves

250ml buttermilk

Method~

Quarter the onions and cut through the root end. Place in a pot with little water and steam til clear. Pour off and fry til lightly browned. Add curry powder and tumeric and keep on the heat for about 2 mins.

Add all the other marinade ingredients, except the buttermilk and bring to the boil.

Allow to cool and add the bay leaves and buttermilk.

Place meat in a casserole dish, pour marinade over and stir to cover all the meat.

Allow to marinade in a cool place for 2 days, stirring occasionally. Any wild meat should marinade a day or 2....(I've tried to marinade a few hours, but it always ends up tough!)

Place meat on sosatie sticks that have been soaked in water.

Approx. 6 cubes of meat with 2 apricots, 2-3 pieces of fat and onion slices between meat cubes.

Braai over a low heat so the marinade does not burn.

Roosterbrood.

Store bought dough cut into small squares...left in a warm place to rise and then braaied over a low heat turning often until done.

Serve hot with sosaties and butter and apricot jam!

Sheer indulgence and not good for the waistline!!

I'm joining a new menu party over at Yvonne. Do come along,you are sure to find many menu ideas here!

And it's the most exquisite blog too!

Faithfulness.

2011-08-08T03:08:00.000-07:00

Mount Camdeboo...take 2

2011-08-05T04:13:00.000-07:00

Mount Camdeboo...the scenery and wildlife..............

The scenery at Mount Camdeboo is breathtaking, nestled at the foot of the Sneeuberg Range....making it ideal territory for various antelope species.

On this tranquil reserve, guests can see Cheetah, White Rhino, Cape Buffalo, Giraffe, Mountain Zebra, wild cats, Sable, a host of antelope birds of prey and a unique collection of fauna and flora and ancient ruins of the battles fought here.
Mount Camdeboo blends a unique safari with spiritual wellbeing.....

Shel

Mount Camdeboo Private Game Reserve~ take 1...the homestead

2011-08-04T09:00:00.000-07:00

On our way to Somerset East and the Biltong Festival first....

A sunrise at Coega, the new harbour outside Port Elizabeth....

A very pretty stall full of biltong and droewors .........

Pity the lady wasn't so friendly....

This stall was so typical of rural South Africa.....we loved how they displayed their menu....

and she greeted us with such a warm smile......

just look at her beautiful turban.....

A pretty old church in the centre of the town, Pearston....just outside Somerset East.

And on we journeyed to Mount Camdeboo Reserve.....along an expanse of "dirt" road! This reserve is a unique escape, concentrating on rehabilitation of endangered species, hence no lion.....

Needless to say, it kept us on the edge, as we walked tracking a cheetah and came within a metre of it...my heart was pounding, this must have been the most exhilirating memory that will remain with me forever..., walked in a camp with Sable Antelope and discovered old ruins of the Anglo Boer war...

Truely a little piece of heaven on earth.....enjoy the photos....

Just had to sneak this one in.....

There are 3 Cape Dutch homesteads which have been lovingly restored to former glory.....this one was our home from home.....

The resident tierboskat

The boma for the evenings.........

Breathtaking views from the lawns............

Preparing for our afternoon tea.....

The cupcakes the chef was preparing...so pretty with a sprinkling of fairy dust!

Romantic bedrooms.......sheer indulgence

Evening turndown after returning from your game drive.....so spoilt....

One of the hand reared "tierboskat's" with our guide

I really fell in love with this little creature.....I wanted to bring him home!

African tablescapes around the boma..... (my photos don't do these next settings justice)

Animal print overlays and quills for the serviette rings.....gorgeous.....

So off to dreamland and I'll bring you the next episode in the morning

And who can resist these chocolates, a warm fire and some champagne awaiting!

See you in the morning!

Shel

A slice of Opera~

2011-07-20T12:11:00.000-07:00

I've been following Australian Masterchef Season 3...yes, South Africa is way behind!!!
We've all learnt so much, including my 3 men....
Last night I was dared to try out my own interpretation of a magnificent slice of "opera" cake created by the judges...

As I was late in catching the show, I did not get to write the recipe, therefore, here goes my version that Wes said I could never piece together.....

........ not as perfect but I'm pretty chuffed with my version....Look out for the recipe on Friday......enjoy.....

I set a tray with a slice and some tea in a nice quiet space in the warmth of the sun......

I'm linking to Tablescape Thursday for tea.....come along and join me!

Shel