Tastic Seafood Paella

I recently teamed up with Tastic Rice to create two recipes using their NEW range of products. For this recipe I used the brand NEW Soft & Absorbing Long Grain White Rice.

This rice literally soaks up any liquid or sauce, it’s fast to cook and super delicious. The vibrant white colour also makes it pop in pictures (and I love that).

INGREDIENTS

Fresh or frozen prawn meat

Fresh or frozen mussels

1 tsp chili flakes

1 tsp garlic flakes

1 tsp oregano

1 tsp Italian herbs

Ground pepper

2 tsp Portuguese chicken seasoning

3 cups Tastic Soft and Absorbing Long Grain Rice

1 small packet baby corn

1 small packet sugar snap peas

3 tbs olive oil

1 onion finely chopped

Half a green pepper finely chopped

2 lemons

Red salad onion (for garnish)

Fresh parsley (for garnish)

COOKING INSTRUCTIONS

THE RICE: soak the rice in cold water for 15. Drain the water, in a deep sauce pan bring water, salt & a few drops of oil to a boil. Season with Italian herbs and butter. Cook the rice for 10-14 minutes till soft.

THE SEAFOOD: In a non stick pan add your olive oil. Sauté your onions and green pepper. Once your onions and green pepper is brown and tender,add your garlic and chili flakes. Cook for 2 minutes (stirring periodically so that they don’t burn)

Season with your oregano, Italian herbs, ground pepper and the Portuguese chicken seasoning. Cook for an additional cook 1 minute.

Add your mussels (add some of the water from the packet as well) cook your mussels for 5- 8 minutes with the lid closed and your stove on medium.

Add your prawn meat and cook for another 5 minutes till the prawn meat is pink and soft (make sure to not make it rubbery, you can taste the prawns 3 minutes into cooking it) the prawns are also cooked with the lid closed.

The baby corn and snap peas are cooked in a separate pan with very little water, cooking for 4-5 minutes so that they keep their color and crunch.

Drain your rice using a spaghetti strainer. Use a deep salad bowl and add your rice,scoop out your prawns and some of the sauce ONLY , use this to coat your rice using a serving spoon. Right before serving add your mussels on top as well as the vegetables ,garnish with the red salad onion as well as the parsley. Cut the lemons into wedges and place those around the paella.

Serve warm.

Love T 💛

Advertisements

Spicy sticky wings

Wow guys….. I know I have not blogged recipes in forever but somehow somewhere I got logged out of my blog (I’m still logged out on the app on my phone) I’ve been trying to recover my login credentials without success. If y’all know how I can get my app to work again please DM me ( lol for the most part I reply to DM’s)

 

 

I made a plan for now , so we back boiiiii!!!

 

 

Also I don’t know what I’m doing because I’m typing on the PC version of WordPress so bare with me my people because the struggle is real outchea.

 

 

 

Here we go!

 

 

INGREDIENTS

 

fresh chicken wings

Cayenne pepper

garlic powder

Salt & pepper

Smoked paprika

Fresh crushed garlic

store bought BBQ sauce

Portuguese chicken seasoning

Sprinkle of olive oil

 

 

871897E0-A142-454A-BE5C-27B5F67A2D0B.jpeg

 

COOKING INSTRUCTIONS

 

 

Heat up your oven at 180 degrees and grill your wings for 10-20 minutes.

 

 

138FF4C6-4373-47D3-8CD1-19442EBEEB09.jpeg

You will flip your wings over once while in the oven and put them back.

 

In a cup take the BBQ sauce and the fresh garlic,add fresh ground pepper and place in the microwave for 30 seconds.

 

 

Sprinkle the BBQ sauce mixture on your wings and grill for an additional 10 minutes.

 

41C6CD78-9B7C-425B-9DB8-8CA63D66DD6D.jpeg

This should be your end product. These are quick and easy to make on the weekend when you have no time to slave over a stove.

 

 

Enjoy!

Love T 💛

Corn flakes crumbed hake fillets

This recipe is mad easy but delivers on taste and that classic fried chicken crunch when you take your fist bite. I love battered fish but don’t like the soft soggy skin that it has, so I decided to use that old family friend that we all grew up eating in the morning before school and made hake fillets.

INGREDIENTS

Fresh hake (frozen doesn’t taste too good but if that’s all you have just naturally defrost it and before you cook use kitchen towel to dab excess water off the fish)

1 cup fresh full cream milk

3 eggs ( this makes 6-8 pieces of fish)

Salt

Ground black pepper

Smoked paprika

Cayenne pepper

Dried dill (1 tsp)

Corn flakes

Cooking oil (really doesn’t matter what kind, as long as it doesn’t burn quickly)

COOKING INSTRUCTIONS

In a deep bowl, break your eggs, add the milk and all the spices and herbs. Soak your fillets in the egg mixture for 20-25 minutes ( this process makes sure that your fillets are seasoned properly because the corn flakes just adds crunch and not seasoning).

Take a ziplock bag and use a wooden spoon to break the corn flakes into little crumbs and then place the crumbs in a plate.

In a deep saucepan, heat up oil ( not a lot of oil that your fish is swimming in oil because you are not deep frying you are shallow frying) .

Take your fillets out of the egg wash and coat them with the corn flakes; add a fillet at a time to the oil ( do NOT add too many fillets in the oil as this will reduce the heat of the oil, my tip is cook each fillet separately). Once you have added your fillet to the oil cook each side for 2-3 minutes or until golden brown ( this is fish people it cooks very quick and you don’t want biltong fish now do you?)

Once cooked place your fish on a kitchen towel to remove excess oil and serve with your choice of side.

Enjoy!

Love T 💛

LG new NeoChef Microwave Oven with Smart Inverter Technology: Product review and specs

LG recently launched top of the line microwave ovens that takes everything you thought you knew about what a microwave can do and puts that to the test.When I received my LG NeoChef Microwave Oven I was a bit skeptical, because I mean I’ve beeeeen having microwaves at home and was never really able to do anything besides burn my food,over cook it or pre-cook my meat while defrosting.

These new LG microwaves have a clean and modern finish to them as well as great design, which means they will fit well in any kitchen. I specifically like the black glossy finish to my microwave as it makes for easy cleaning and also a great mirror as you walk out of the house.

Features

Cooking Mode

The oven features 10 cooking features. You can select these on ethe microwave, but always refer to the booklet in the box.

For cooking options choose option 7, this option is great for potatoes, fresh vegetables, frying of bacon with crispy fat, softening of butter for baking and making the perfect pot of fluffy rice.

For reheating, choose option 5,reheat anything from leftovers, to ready to eat frozen meals,casseroles, pizzas and pies.The defrost option is exactly that DEFROST….. from my previous experience with my old LG microwave at home it was impossible to defrost anything without pre cooking it, especially fish and chicken. However this new LG Smart Inverter Technology is to die for, defrosts all your meat perfectly while keeping the taste and texture of your meat. Absolutely love it!

These new microwaves also have a child-lock feature for busy moms that have to cook, clean and make sure the babies are safe.

These new LG NeoChef Smart Inverter Technology Microwaves have an Input Voltz/Hertz of 120/60 and Input Amps/Watts of 14A/1600W ( 😂😂😂 all gibberish to me 😂)There is beauty in cooking hassle free. A trick I recently developed is pre seasoning your meat and then freezing, this locks in the flavor and ensures that your meat is soft and coated to the bone in spices.

RECIPE

Fresh chicken thighs

2 tbs smoked paprika

Salt & ground black pepper

1 tbs onion powder

1 tbs garlic powder

Ground cumin

Lemon juice

Dried Italian herbs

Sprinkle of olive oil

First score your thighs, this further ensures great taste. Place your meat and all your seasoning in a freezer friendly ziplock bag, place in the freezer for no more than 3 days.When you are ready to cook your meat, take the bag out of the freezer (you can either defrost using the LG NeoChef Microwave with Smart Inverter Technology) or just let the meat naturally thaw.Place your meat in a oven friendly bowl and cook for 45-60min at 180 degrees.

You can also add vegetables to your chicken and have a great Sunday roast.

This is my Chutney and cayenne pepper chicken roast with potatoes. The ingredients are similar to the above recipe, however minus the paprika for the cayenne pepper and olive oil for 3 cups Chutney and the potatoes.

Check out more of the LG NeoChef Microwave Oven with Smart Technology http://www.lg.com/us/cooking-appliances/lg-LMC0975ST-counter-top-microwave-oven

I also made a bowl of cream spinach in the microwave.

All I did was sautéed onions, finely chopped bacon bits and garlic in a pan, the reason I sauté in a pan first is so I have control over my onions because if I were to place them in a bowl and in the oven I wouldn’t have sight of them.

Washed my spinach finely chopped it, added my cooked onions and bacon

1 cup milk,

1 cup cream fresh,

salt and ground black pepper,

1 tsp paprika

1 tsp cumin

To a deep casserole dish, cooked in the LG NeoChef Smart Inverter Microwave Oven number 2-14 for 15-20 minuets.

Visit your nearest retailer to purchase this piece of culinary genius, because wow I can’t imagine my life without it.

Love T 💛🌸

White wine & garlic sauce

I absolutely love this sauce because it is so versatile and goes well with almost anything. I’ve tried it on seafood, pasta, vegetables, steaks and a lot of oven bakes.

The recipe is tried and tested and it’s very easy to make. I like to mix in bacon bits, chorizo, smoked salami or even diced chicken breast ( the white sauce mixed with cold meats is perfectly complemented by vegetables or pasta bakes).

Here are the ingredients for the white wine & garlic sauce…….

INGREDIENTS

4 tbs extra virgin olive oil

2 cloves garlic (crushed)

1 tsp ginger (finely chopped)

Pinch of original Aromat

Pinch of white pepper

Half a cup of white wine (dry)

Corn flour (as much or as little as needed)

1 tbs butter

Handful Parmesan cheese

1 sweet onion (finely chopped into cubes)

1 tsp ground cumin

Pinch of smoked paprika

Chopped flat leaf parsley

Full cream milk

COOKING INSTRUCTIONS

Put your stove on medium, in a non-stick pan add your oil,garlic and ginger, fry till tender and the onions a light brown color.

Add your cup of white wine (cook for a minute or so, so that the alcohol cooks out).

Add your corn flour and milk and whisk till smooth with no lumps (you can continue to add your milk to make the perfect consistency depending on what you having the sauce with)

Once you have your desired consistency add your butter and seasoning (leave out the cheese and parsley).

Let the sauce simmer on low heat for 3-4 minutes. Add your cheese and parsley and serve as desired.

Love T 💛

The Maslow Business Lunch Menu

Wednesday 31 January 2018 I had the pleasure of dinning at Lacuna Bistro at The Maslow.

The Maslow is launching their “Business Lunch” menu that is a quick service menu served from 12:00 – 16:00 Monday – Friday. The thinking behind the business lunch menu is that you can have a meeting and grab something delicious cooked by qualified chefs in your 1 hour lunch time and be back to the office in an hour or less.

The Harvest Table is a selection of delicious and fresh salads and vegetables , freshly baked breads and quiches cooked to perfection and served beautifully.

The hotel is beautiful with modern finishes, and the staff is extra attentive and very polite and go out of their way to ensure that every client and guest is happy and make you feel like you are right at home. It’s the perfect home away from home environment.

I actually enjoyed the harvest table more than I would like to admit because I am a meat lover. The salad had hints of basil pesto and balsamic vinegar which are both one of my faves in a salad. The prosciutto,cheese and basil salad was also a winner for me, and obviously I enjoyed the watermelon and feta salad.

The wine cellar is to die for, one day in my house I want this.

I really loved the decor, and I also enjoyed the view of the chefs preparing lunch while we sipped on Merlot and was deep within chats. I met two beautiful ladies at the lunch that I had lots of laughs with, bless their hearts.

The bar, perfect for a sundowner with the girls on a Friday evening after work.

The Main was the 200g Chalmar sirloin medallions with a chimichurri rub served with grilled veggies and a side of fries ( my word the fries were out of this world , so crispy and moist on the inside and the seasoning on them just right, loved it )

Also had the prawn quesadillas served with a salad salad. I really also enjoyed this because I’m a fan of seafood.

Really had a great time at Lacuna Bistro at The Maslow, next time you have a meeting do check it out.

Check out their website https://www.suninternational.com/maslow/restaurants/lacuna-bistro/

Robertsons Spice Discovery

I’ve been to a lot of foodie events and some have been uhm a flop. On the 22nd of September 2017 I was invited to a Robertsons event, was not too keen but the invite thrilled the shit outta me.

Was really impressed with the invite because it’s something useful and cute. Also I love Zola Nene and I picked a night that she was the guest celebrity chef.

The whole concept of the event was lovely, 5 nights, 5 celebrity chefs and a different spice/flavor every night. The event was held at Melrose Arch, and each night they ripped up the decor (wall paint and all) and set up for the next evening. Each day you experienced a different restaurant with a new chef and new menu.

😂😂 I won’t even lie, I had never heard of the word “marjoram” or even knew that it was a spice, so I was very excited to taste this thing and experience Zola Nene’s cooking because wow not everyday that you can wine and dine with celebrities being cooked for by a celebrity chef.

I wasn’t too impressed with the starters, my bum chum (who was my date) loved it. I’m a huge fan of meat so if a dish doesn’t have meat I won’t love it. The nuts were amazing and for the most part I enjoyed the taste but I wouldn’t order it at a restaurant or eat it again.

Lol we also had a celebrity mixologist there, forgot his name but he is hella cute and his drinks did the things to me hey, was lit the whole night.

The decor was so cute, one day when I have a bae I’m gonna cook him all his faves to this set up.

The mains had me sooooo excited, I love meat guys and I was so ready to dig in and devour everything, also we had had red wine and that always makes me hungry and I had sat myself right next to the kitchen (🙄 chile I like things and wanted to be the first to see the food) the smell had me at hello and I was ready, willing and able.

Guys the mains were so delicious, I really lived my best life eating this.

The decor 😍😍 still so impressed.

Really not a fan of sweet things so y’all know I had a miserable time tryna picture this in front of me, but boyyyyyy this was tasty, good gawd!!!

At the end of the day I had a mighty good time at this event. Thank you for inviting me and bum chum, thank you being my plus one.

Love T 💛💛💛