The weekly menu

Posted on April 8, 2013 by PinkPolkaDotFood — 8 Comments ↓
Vintage_Badges_Vol_pinkpolka


I have to apologize for the fact that I did not post a menu last week, but unfortunately I was way too busy over the Easter weekend!

I received a couple of e-mails requesting that I keep the menu more budget friendly since the dishes featuring on the previous menu was quite expensive. To my defense it was Easter and we normally eat more extravagant during Easter. I will try to keep the menu budget friendly but if you feel that it does not fall into your budget, please visit friend and fellow-blogger Sous Chef’s blog. She often features very affordable recipes. (I might “borrow” posts from her for inclusion in future menus!) The weekly menu icon wink

In any way here is the weekly menu for 8 to 14 April:

Monday
Spicy butternut and orange soup with bread rolls

The weekly menu butternut and orange soup 3

Tuesday
Coq au vin with rice and steamed baby carrots, baby corn and mange tout

The weekly menu coqa 3

Wednesday
Double tomato mussel stew with pasta

The weekly menu mussels in a tomato sauce f24 1

Thursday
Chili con carne with a potato topping with a green salad

The weekly menu chili con carne 10 300x225

Friday
Braaied pork chops with potato and herb salad

The weekly menu potato and mustard salad 21

Saturday
Buttery potato mash with beef burgundy

The weekly menu boef b 4

Sunday
 Lamb knuckle curry with rice and banana and tomato and onion sambals

The weekly menu lamb knuckle curry 1

Dessert of the week
Apple filled pancakes with a caramel sauce

The weekly menu applepancakes 2

Something to spoil your family with
Chocolate and dried Turkish apricot muffins

The weekly menu turkish apricot and chocolate muffins 2

Shopping List

I am not including general ingredients like salt, pepper, oil, cake flour, milk, bread, sugar, eggs and butter to the Shopping List.

Make sure you have:

  • Olive oil
  • Butter
  • Rice
  • Castor sugar
  • Brown sugar

Meat

  • 12 chicken drumsticks
  • 1.4kg stewing beef (400g boneless beef and 1kg stewing beef meat)
  • 250g bacon x 2
  • 1kg mussels in halve shelves
  • 1kg lamb knuckles
  • 4 – 6 pork chops
  • 800g beef mince

Dairy

  • Cream x 750mlC

Spices

  • curry powder
  • Cumin powder
  • Coriander powder
  • turmeric
  • cinnamon sticks
  • bay leaves
  • Dill
  • Cloves
  • Whole allspice pods
  • Cardamom pods
  • Cayenne pepper
  • Turmeric
  • Smoked paprika

Other:

  • Vegetable Stock
  • Honey
  • Dry white wine
  • 750ml dry red wine
  • Beef stock
  • Tomato paste x 2 sachets
  • 5 x 410g tin whole peeled tomatoes
  • Capers
  • Minced chillies (I use John West’s)
  • Chicken stock
  • Pasta
  • Large packet Wilson’s crème caramels
  • Wholegrain mustard
  • 2 x 400g baked beans in tomato sauce
  • 80g dried Turkish apricots
  • 80g milk chocolate

Fruit and Vegetables: 

  • Leeks
  • 2kg cubed butternut
  • 3 x oranges
  • Fresh ginger
  • Baby onions
  • 250g button mushrooms x 2
  • Garlic
  • Baby carrots
  • Baby corn
  • Mange tout
  • Fresh thyme
  • Potatoes
  • Celery
  • Onions
  • 6 x golden delicious apples
  • Tomatoes
  • Bananas
  • Fresh coriander
  • Baby potatoes
  • Mixed fresh herbs (basil, parsley, oregano, thyme)
  • 1 x lemon
  • Cucumber
  • Lettuce leaves

 

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Posted in Bacon, Baking, Beef, Braai, Chicken, Curry, Desert, Lamb, Meat, Meatless Mondays, One-Pot Meal, Pork, Poultry, Seafood, Side Dish, Soup, Weekly menu

In my kitchen in April 2013

Posted on April 7, 2013 by PinkPolkaDotFood — 17 Comments ↓


I love reading what is happening in other blogger’s kitchens all over the world. This challenge is the brainchild of Celia of the blog Fig Jam and Lime Cordial. If you want to show us what is happening in your kitchen, please link back to Celia’s blog and leave a message on her blog to say that you are participating.

In my kitchen this month:

The latest South African magazines, as always!

In my kitchen in April 2013 mags1

I love baking biscuits and I have cookie cutters of all sizes and shapes. I use to do a lot of biscuit decorating in the past and when I saw this decorating kit I decided that I must start again and this will make it much easier to decorate biscuits.

In my kitchen in April 2013 decorating kit

In my kitchen in April 2013 decorating kit 2

I found this decorating pen, which can be used for decorating biscuits or plates!

In my kitchen in April 2013 decorating pen

Delicious cherry guavas – it tastes great with some home-made vanilla ice cream!

In my kitchen in April 2013 cherry guavas 1

In my kitchen in April 2013 cherry guavas 2

That is it from me. Unfortunately there is not too much happening in my kitchen this month!

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Posted in In my kitchen

Chicken and chorizo in pita breads with pineapple coulis

Posted on April 5, 2013 by PinkPolkaDotFood — 6 Comments ↓
Pita filled with chicken and chorizo


This is a very quick and easy dish to prepare, but full of flavour. Perfect for a meal during the week when you are tired and do not want to spend a lot of time in the kitchen.

The pineapple coulis gives a wonderful sweet tang to this dish.

Woolworths sells a wonderful sausage called Spanish sausage that is more economical than chorizo but it is great on taste.

Chicken and chorizo in pita breads with pineapple coulis chicken and chorizo 6

 

Print
Chicken and chorizo in pita breads with pineapple coulis
By: 
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 

Serves: 6
 

A recipe for a chicken and chorizo filling for pita breads
Ingredients
  • 45ml olive oil
  • 1kg chicken fillets, sliced into slivers
  • 2 onions, cubed
  • 3 garlic cloves
  • 500g chorizo
  • 2 red peppers, chopped
  • 30ml Cajun spice
  • 250ml chicken stock
  • 1 x tin whole peeled tomato
  • black pepper and salt, to taste
  • pita breads x 6
  • rocket
  • 1 pineapple, peeled cored and cubed

Instructions
  1. Heat the olive oil in a heavy-based pot and brown the chicken fillets. Remove from the pot.
  2. In the same pan brown the onions.
  3. Add the garlic, chorizo, red peppers and Cajun spice and cook for 5minutes on low heat.
  4. Return the chicken with the chicken stock, peeled tomatoes and loads of black pepper. Season with salt, if required.
  5. Cook for another 30 minutes.
  6. Place the pineapple cubes into a blender and process until coarsely blended.
  7. Heat the pita breads in a heavy based pan. Slice open and fill with the chicken-chorizo mixture. Serve with the pineapple coulis on the side. Chicken and chorizo in pita breads with pineapple coulis

Chicken and chorizo in pita breads with pineapple coulis chicken and chorizo 3b

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Posted in Chicken, Meals in Minutes

Answers to Friday Food Quiz number 80

Posted on April 1, 2013 by PinkPolkaDotFood — 7 Comments ↓


Thanks to Tandy from Lavender and Lime, View from the Side, Colonialist and Angeliqueca from Pretty little thing, waiting for the King, in the jungle Room for doing this quiz! Please read their answers for some GREAT information!

1. What does pomegranate mean?

A – Apple of many seeds.

2. Where is Torta Pasqualina traditionally served on Easter Friday?

A – Italy.

3. Where is Mazurek cake traditionally served over Easter?

A – Poland

4. What are the main ingredients of mayiritsa, a Greek Easter soup?

A – Lamb liver and itestines, eggs and lettuce.

5. What is the main ingredient of a Pilaf?

A – Rice.

6. What are quenellas?

A – Quenellas are meatballs prepared with cooked meat, chicken or fish, minced and formed into dumplings and then poached.

7. What is traditionalle served on top of “steak tartare”?

A – A raw egg.

8. What is the difference between a bouchée and a vol-au-vent?

A –A Vol au Vent is a pastry case made from puff pastry. The centre is hollow to accommodate a filling. The French name translates to “fly with the wind”. Vol au vents can be any size or shape (although round is the best known) and are traditionally filled with a savoury cream sauce-based mixture, to which other ingredients are added such as chicken, fish, meat or vegetables. They can also have sweet fillings and non dairy based savoury fillings. The name Bouchées is given to the very small versions of vol au vent which are served as canapés with cocktails or at parties. Bouchées are small enough to be eaten in one or two bites, so are generally no larger than 5cm in diameter.

9. When is a Babka is traditionally served?

A – Easter Sunday.

10. What is “kokkina avga”?

A – Red Easter eggs.

Answers to Friday Food Quiz number 80 babka

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Almond Chocolate Cake

Posted on March 28, 2013 by PinkPolkaDotFood — 9 Comments ↓
decadent chocolate cake


I owned a Coffee Shop for a couple of years. Two of my regular customers were an old professor and his wife. They visited the centre twice a week and Prof would sit at the coffee shop whilst his wife was shopping. He did not enjoy sitting by his own and demanded me keeping him company. I enjoyed conversing with him because he had a lot of amazing stories to tell. He was very famous as the author of the HAT (Handwoordeboek van die Afrikaanse Taal).

His wife brought this recipe to me one day and told me that it was her favourite cake. She said she cannot bake it at home any more since they never manage to eat all of it and requested me to bake it for the coffee shop so that she can buy a slice every week. This was the start of my love affair with this almond chocolate cake.

The cake tastes well just dusted with icing sugar but was never popular at the coffee shop unless it was decadently decorated. I decorated this with a chocolate ganache and fresh fruit.

Almond Chocolate Cake choc cake 6

Print
Almond Chocolate Cake
By: 
Recipe Type: Baking
Prep Time: 
Cook Time: 
Total Time: 

Serves: 12
 

A recipe for an almond chocolate cake
Ingredients
  • 200g dark chocolate, melted
  • 300g fine almonds
  • 100g cocoa powder
  • 250g butter
  • 250g sugar
  • 5 eggs
  • 5ml vanilla powder
  • 200g milk chocolate (optional)
  • 60ml cream (optional)
  • Fresh berries or fruit (optional)

Instructions
  1. Pre-heat oven to 160⁰C. Butter a cake tin and line with baking paper.
  2. Blend the melted chocolate, almonds and cocoa powder into a fine paste in a food processor. Transfer into a bowl.
  3. Place the butter and sugar into the blender and process until light and fluffy.
  4. Add one egg at a time and mix well after adding each one.
  5. Add the almond mixture with the vanilla powder to the butter mixture and mix until combined.
  6. Pour the mixture into the prepared tin and bake in the pre-heated oven for 45 minutes.
  7. Remove from oven and stand for 5 minutes before turning out onto a serving dish. Cool down completely.
  8. Melt the chocolate and cream together and beat until smooth and velvety. Spread onto the cake and dust with additional cocoa powder. Decorate with fresh fruit and berries.

I am wishing you all a wonderful and blessed Easter.

Almond Chocolate Cake choc cake 8

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Posted in Baking, Cakes, Easter
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