Kinfolk: Wine Pairing

Kinfolk magazine is one great read. Their pages advocate an outdoorsy and organic sort of lifestyle lived  by those cool quirky people- the men sporting heavy beards and large geek glasses, the women beautiful enough for a naked face and girly pigtails. As the magazine focuses on entertaining, what better content than giving a 101 on wine tasting.  Here is the original post.

Sauvignon Blanc

Notes of ruby red grapefruit, lime zest, white peaches, grass and Meyer lemon, depending on the origin of the grape.

Originated in France in the Bordeaux and Loire Valley regions. New Zealand, Australia, Chile and South Africa produce large quantities of sauvignon blanc today. Other names this wine may go by: Fume Blanc, Quincy, Pouilly-Fumé and Sancerre.

Best paired with oysters, grilled prawns, red snapper, simple tacos, chévre and other creamy goat cheeses and poultry dishes.

Pinot Grigio

Notes of peaches, lemons, Granny Smith apples, wet white rocks and minerals.

Thought to be a mutant clone of the pinot noir grape. You can find some of the best values from Italy, but look to France and Oregon for nuanced, fuller-bodied styles.

Pinot gris from the Pacific Northwest pairs well with spicy foods, rich pastas such as spaetzle, Asian foods and whitefish. Pinot grigio from Italy is lovely with whitefish, scallops, mussels and clams with lemon.

Riesling

Notes of white flowers, peaches, tropical fruits, stones and precious gems such as quartz.

Originated from the Rhine region of Germany, this one is grown all over the world now. One of the most versatile wines to come to the table.

Best paired with Asian dishes, hands down, especially Thai and Chinese. Also works well with salty cheeses, fatty foods and Alpine-inspired food.

Chardonnay

Notes of apples, lemons, peaches and tropical fruits. The chardonnay grape is heavily influenced by its origin and vinification technique.

Grown all over the world, with a debatable origin. Also known as Chablis, White Burgundy, Chitry and Pouilly-Fuissé.

Best paired with salmon, lobster, leeks, corn, zucchini, scallops, bacon and heavy red meats.

Champagne

Notes of apple, pear, cream, vanilla, spiced nuts and freshly baked brioche bread.

Champagne has long been the wine of royalty, and at some point specifically made for kings and queens. To be called or labeled as champagne, the wine must come from the AOC (Appellation of Controlled Origin)-protected Champagne region of France.

Pairs well with everything from cheese to desert. Oysters, grilled chicken and poached eggs with salmon on toast are classic pairings.

Sparkling wines and champagnes are categorized as extra brut (extra dry), brut (dry—the most popular style and very food-friendly), extra dry (middle-of-the-road dry, but not as dry as brut; great as an aperitif), sec (sweet) and demi-sec (very sweet), depending on their sugar levels. These classifications can be somewhat confusing, but keep in mind that in wine terms, “dry” is the opposite of “sweet.”

Champagne and sparkling wines are also categorized as “vintage” or “non-vintage” (“NV” on the label), meaning they either come from a single year or are a blend of several different years. The vintage champagnes are typically pricier, and non-vintage champagnes and sparkling wines make up the majority of the market.

Pinot Noir

Notes of bing cherries, bright red raspberries, mushrooms, earth and light acid.

Originates from Burgundy, France, and quite popularly grown in the US. The Willamette Valley produces some of the loveliest pinot noirs in the country, most likely because of its similar microclimate. Pinot Noir is also known as Burgundy in France.

Pairs well with shellfish, salmon, chicken with mustard, light fish and gamy meats.

Zinfandel

Notes of Asian spices, plums, black raspberries, vanilla, oak and dark fruits.

California is one of the largest producers of the zinfandel grape.

Pairs well with grilled meats and vegetables, simple week-night dinners such as pizza and chili, dark chocolate and good conversation.

Merlot

Notes of soft, round vanilla spice, wood and blueberries.

The merlot grape is of the most widely grown grapes in France, especially in Bordeaux. Blends from Bordeaux include Pomerol and Saint-Émilion, and blends from the right bank of Gironde tend to be rounder, softer blends. Merlots from Washington and California tend to have a more “New World” style. Merlots age well and make great gifts.

Merlots from Bordeaux pair well with steak, duck, dark chocolate, French desserts, blue cheese and hard cheeses. Merlots from the New World or South America are great with steak, roast beef, lamb, kabobs, blue cheese, dark chocolate and buttery deserts.

Cabernet Sauvignon

Notes of plum, cherry, blackberry, blueberry, warm spices, vanilla, tobacco and leather.

Originally from Bordeaux, this one has a substantial foothold in Washington State. California’s vineyards have the world’s most sought-after red wine. Cabernet Sauvignon grapes tend to favor warmer climates and are an ideal wine for aging, with 5 to 10 years being optimal for the maturation process to peak.

Best paired with red meats, red sauces, dark chocolate and hard cheeses.

Port

Notes of caramel, burnt butter, dried cherries, prunes, raisins and chocolate, all depending on the type of port.

Vinho do Porto, often simply called port, is a Portuguese fortified wine produced exclusively in the Douro Valley in the northern provinces of Portugal. This can be made with any number of the hundreds of grapes grown in Portugal. There are many types of ports, and they are not all created equally.

Best paired with cakes, pies, chocolates, blue cheese, pungent cheeses and salty meats.

Roasted Chickpeas

Yummy scrummy roasted chickpeas. I have been dying to make these since I saw them on pinterest (I'm slightly obsessed with 'pinning' at the moment). Finally, whilst I was in Valencia, Laura and I finally gave it a go.  These were so easy to make and were so delicious.

I n g r e d i e n t s: 

2 cans of chickpeas

olive oil

Spice of your choice (Laura and I used 7 Thai Spice)

(please excuse the burn little chap on the top)

D o:

1) Pre-heat oven to 180 degrees. 

2) Drain water from your can of chickpeas and place in a bowl.

3) Drizzle some olive oil (or oil of your choice) on the chickpeas and coat the chickpeas in the oil.

4) Shake in your chosen spice and coat well.  (I have also head cinnamon and honey is a nice option)

5) Place a large sheet of tin foil on a tray (this is so after roasting, you can just scrunch up the foil and have little or no washing up). Put chickpeas on your tray.

6) Bake chickpeas for 30 minutes; check on them- maybe give them a little shake- then, if needed, bake for a further 10-20 minutes. The time depends on how good your oven is.

7) Take out and cool.

8) Enjoy your chickpeas. 

Breakfast in a Jar

There is something so attractive about serving something in a jar.  It makes something look so cute, rustic and special.  The other morning I put my break-y in a jar.

On this morning I had plain yoghurt, with cubes of avocado, slices of banana with sprinklings of bee pollen, linseeds, cacao nibs.  Now I know avocado on yoghurt sounds like a suspicious thing to have but don't knock it until you've tried it. I like the creamy texture of avo with the creamy texture of yoghurt. 

I do have to admit that this little jar of yoghurt pictured here didn't fill me up- I had more banana and avo on the side- but for presentation purposes, I kept those out of the picture. Here's to trying weird and wonderful food combinations.  After all, how else do we come up with popular concoctions as smoked salmon with cream cheese?

My New Roots Spring Samosa's

My New Roots is my favourite food blog.  Sarah Britton (the blogger) not only gives you delicious recipes, gorgeous photos and inspiration for dinner, she teaches you about the food you are eating.  Sarah Britton is a top nutritionist and has the knowledge and know-how of how to use food to feel great and (most importantly) be healthy.  I think another thing I admire about Sarah is how she writes; she makes healthy eating sound so exciting, fun and accessible.  You can feel her passion for food through her words.  

This morning I was sent another beautiful recipe from Sarah: 'Fully-loaded Spring Samosa's with Sweet 'n Sour Chutney'. The Samosa's sound delicious and are also vegan and gluten-free.  I can't say I live a vegan life-style (I'm an egg and yoghurt monster) but I do believe that us humans should avoid gluten if we can. I can't wait to try this ol' recipe out. They would be perfect for a afternoon summer snack- or whenever really. I would like to try them with a large bowl of Raitia (that yoghurt-y mint dip).  Here is the recipe on My New Roots.

Recipe: Coconut & Carrot Cake

The other week Laura and I made a Carrot and Coconut Paleo cake together (although Laura was more the chef and I sue- chef).  As most of my friends know Laura and I are major health advocates.  So rest assure, although this is still a cake, there are a few health bonus's to eating this baby. 

Super moist, googey and yummy.  What you can see inside the cake is coconut flakes, grated carrot, raisons, and walnuts.  This cake tasted like the regular carrot cake, but less sweet and with a different coconuty icing.  

Find Laura's recipe here.

Blossom: Mercat de Colon

The old market in Valencia has been converted into a hub of posh cafe's and restaurants.  This is precisely where we always go now for a good meal and fantastic coffee.  The Mercat de Colon is situated near the nice shops and old buildings.  There is beautiful architecture wherever you look. 

As our mum is also out in Valencia at the moment visiting with four other women, Laura and I decided to meet her and the ladies for lunch at the Mercat de Colon.  We went to our usual lunch spot which is called Blossom. The atmosphere was great, the sun was shining, lady chat was flowing across the table, but the food did take quite a while to arrive.  However, when it did arrive, we understood why.  There are no shortcuts in that kitchen; everything is made fresh.  As a result the food tasted amazing.

Mum had the fresh tagilatelle with tomatos, garlic and basil. 

Four of the other women had a saffron prawn (gambas) risotto.

One lady had spinach and ricotta ravioli with a fresh tomato, garli and olive sauce.

Laura and I had our favorite black sesame seared Tuna steak with a tangerine lettuce salad and a sesame, ginger and garlic dressing.

The lunch was fantastic and definitely worth another visit.  Here are some images of the Mercat de Colon. 

Recipe: Dark Chocolate Easter Nests

Easter is the time for chocolate chocolate and more chocolate. 

How did chocolate get so intertwined with the 're-birth' of Mr Jesus Christ?  Further more,  why is the easter intrinsically linked to the egg? 

One person at the table last night (she who must not be named) suggested that little chicks were hanging around Jesus' cave upon his re-awakening. 

My instincts tell me that the egg is linked to the creation of life; and chocolate is linked to celebration. To find out, I will have to take a trip to see the old village vicar, but I'm not that desperate to sit through the life of Christ any time soon...

Anyway- Chocolate! -Easter! -Eggs! ...

Recipe: Broccoli Bean Mint Fritatta

So yesterday I had a late lunch, and when it got to the designated dinner time (7.30) I really wasn't that hungry.  Instead of having a jumbled inadequate meal of random yummies, I decided to make the light meal of a fritatta.  A fritatta is meant to be the healthy version of a quiche: pastry free egg concoction. A fritatta is also meant to have potato or some similar root vegetable in it. But as I follow a paleo diet and also the fact that those veggies generally take a while to cook without a microwave, I left them out.  So essentially, here you have a baked omelet.

This particular one is a roasted broccoli, green bean and mint one. 

NUTRITION: 

Broccoli is a nutrient- dense wonder vegetable.  It is high in Vitamin A and C: both vitamins do wonderful thing to your skin and also your immune system among other things. Broccoli is also high in folic acid, calcium and fiber.  

Green beans (or french beans), like brocoli is also high in vitamin A and C, fibre and calcium. Beans also have quite a high amont of protein in them for a vegetable.  So if you are a veggie, go wild on these little strips of green.

Not only does mint taste delicious and fresh, it is great for digestion. It is anti-inflammatory and settles the stomach.  That is why a fresh mint tea is fantastic to have after a big meal. Mint can also help with nausea, headaches and coughs.

Eggs are a wonderful food full of protein, healthy fats, all your amino acids, b vitamins, iron, you get the idea.- They are just fabulous for you.

So not only are you eating a yummy meal, you are making yourself more beautiful, healthier and intelligent.

GOOP: Make: Winter Greens, Kabocha Squash & Peeled Pear Salad

Another beautiful post by Gwyneth Paltrow/ her team at GOOP. As I have previously stated, I love this blog and I also love Gwyneth. This 'Greens, Squash and Pear Salad' looked amazing. Lunch anyone? 

VOILE! All done. Im hungry now. 

Banana Pancakes

Pancake day... ahem.. I mean Shrove Tuesday.. is around the corner (its next week). As I have been brought up going to Christian schools, but in a family and society that is pretty much atheist  Shrove Tuesday has always been celebrated, but celebrated for the fun of making pancakes.  

As a lover of all things healthy I have adopted this pancake recipe as my go-to breakfast. The average joe who is not bothered about eating healthy often looks at me in disbelief when I say I mash egg and banana together to make my pancake mixture.  But what is so nice about fried flour and milk I ask?  The sweetness of banana and flavour of egg goes together like Catharine Zeta Jones and Michael Douglas; unconventional, unexpected, they look wrong together but they make a rather sweet and successful couple... so give it a go!  Why don't cha?!

Banana Pancakes: Makes 1 pancake

Ingredients:
1 egg
1/2 banana
baking powder
coconut oil
linseeds


Instructions:
1) Mash banana, whisk egg with a sprinkle of baking powder all in one bowl
2) Grease frying pan with coconut oil. Sprinkle pan with linseeds.  This is for added fibre and omega threes but also gives a nice crunch and helps with the non stick business.
3) Heat pan until hot then pour eggy mixture in the pan. Cook. Flip the pancake when you can see that it is mostly cooked and when you give the pan a jiggle the pancake moves in its form. So flip it then cook it for about 20 seconds more then serve on a plate.

Topping Suggestions: 
Drizzle of coconut oil
Drizzle of honey
Cocoa nibs
Peanut Butter
Berries
More banana
Greek Yoghurt
Ricotta Cheese
Sprinkle of cinnamon
Chopped roasted nuts
Seeds

... the possibilities are endless


NB:  They are not very filling so if you are not going over board with the toppings then you might want two... just saying...

Goop: Avocado Rice Cracker

A Gloop of Gwyneth Paltrow's blog 'goop': 

I have just stumbled upon her 'recipe' for one of her favourite snacks- avocado on  rice cracker. Super healthy and really delicious.  This is another reason why I think me and Gwyneth would be best friends if we knew each other.  This is one of my favourite snacks but instead of the black sesame rice cracker, I like a good old marmite rice cracker.  So here it is: a yummy nom nom nom of a healthy a-list snack...

Beetroot and Carrot Juice

Whilst in South Africa I have become obsessed with my fresh juice.  Luckily my two favourite cafe's in Stellenbosch do my fresh beetroot, carrot and ginger juice. Not only does this taste delicious, it is seriously healthy healthy.

The Benefits of Carrots:

"The two obvious nutrients most are aware of are vitamin A and beta carotenes. Vitamin A toxicity is possible with vitamin supplements and fish oils, but you cannot overdose on vitamin A with carrots while enjoying their extra large amounts of this vitamin.

Beta-carotene is also a major antioxidant. The vitamin A and beta-carotene help maintain vision along with the carrots' fair share of lutein. Beta-carotene also maintains epithelial tissue, the tissue surrounding internal organs. Epithelial tissues are susceptible to cancerous growths.

Carrots are also rich in poly-acetylene anti-oxidant falcarinol. Research at the University of Newcastle has shown carrot falcarinol destroys pre-cancerous cells in tumors. Carrots do help keep cancer away.

Carrots are deep soil root vegetables, and this enables them to absorb an abundant array of minerals. They are also rich in other vitamins, including the B vitamins and folates. Folate is the natural and safe provider of folic acid.

The list of nutrients doesn't really measure up to carrots' actual regenerative capacity, especially when juiced. Obviously, the unique synergy of its enzymes, vitamins, minerals, and flavonoids provides herbal healers with a magical remedy when juiced." 

Source

The Benefits of Beetroot:

Research has shown that beetroot can help reduce blood pressure as well as its associated risks such as heart attacks and strokes. This is because the high content of nitrates in beetroot produce a gas called nitric oxide in the blood which widens blood vessels and lowers blood pressure.

Betacyanin, the pigment that gives beetroot its colour, is also an antioxidant. Antioxidants are believed to help reduce the oxidation of LDL cholesterol, in turn protecting artery walls and reducing the risk of heart disease and stroke.

Beetroot contains folic acid which is essential for normal tissue growth. Folic acid is crucial to the development of a baby’s spinal cord during the first three months of pregnancy and can help prevent spinal cord defects such as spina bifida. Beetroot also contains iron so is a fab pick-me-up for mums-to-be suffering from fatigue during pregnancy. Expectant mums must remember though that cooked beetroot has lower levels of folic acid than raw beetroot.

Beetroot contains the mineral silica. This helps the body to utilise calcium, which is important for musculo-skeletal health and reducing the risk of osteoporosis.

Beetroot contains soluble fibre, which has also been shown to have cholesterol lowering capabilities. It also contains carotenoidsand flavonoids, which help prevent LDL or ‘bad’ cholesterol from being oxidised and deposited in the arteries.
Stabilises blood sugar

Beetroot is virtually fat free and low in calories. Although it has a 'medium' GI (Glycaemic Index) of 64, It has an extremely low GL (Glycaemic Load) of 2.9 which means it’s converted into sugars very slowly and therefore helps to keep blood sugar levels stable.

Beetroot’s iron content means it’s good for those with anaemia and fatigue.

A recent study by Wake Forest University in North Carolina, USA has shown that the high content of nitrates in beetroot may also help fight the progression of dementia, as nitric oxide in the blood (produced by the nitrates in beetroot) also helps increase blood flow to the brain. Beetroot’s folic acid may also play a part as studies suggest it can help protect against Alzheimer’s and dementia.

Source

The Benefits of Ginger:

1. Eat fresh ginger just before lunch to stoke a dull appetite and fire up the digestive juices.

2. Ginger improves the absorption and assimilation of essential nutrients in the body.

3. Ginger clears the ‘microcirculatory channels’ of the body, including the pesky sinuses that tend to flare up from time to time.

4. Feeling airsick or nauseous? Chew on ginger, preferably tossed in a little honey.

5. Ginger helps reduce flatulence!

6. Tummy moaning and groaning under cramps? Munch on ginger.

7. Reeling under joint pain? Ginger, with its anti-inflammatory properties—can bring relief. Float some ginger essential oil into your bath to help aching muscles and joints.

8. Got a surgery done? Chewing ginger post-operation can help overcome nausea.

9. Stir up some ginger tea to get rid of throat and nose congestion. And when there’s a nip in the air, the warming benefits of this tasty tea are even greater!

10. Bedroom blues? Try adding a gingery punch to a bowl of soup.

Source

Pretty Little Herb Salad

Who said salad cant be beautiful and tasty?   This one certainly was.

Ingredients:

Tomatoes variety pack (yellow, red and patterned- get these from Woolworths in South Africa or at Marks and Spencer in England)

Avocado

Mint

Basil

Rocket

Butter Lettuce

Cranberries

Feta

Sprouts

Salad Onions

Dressing:

Olive Oil

Lemon Juice

Salt

Pepper

Yum

Toasted Coconut

Toasted coconut is one of my favourite treats.  I first had this in Kenya when we went over to a friends house for dinner. Whilst we were all sipping on cold coke’s, ginger ale’s and beers, Suzi brought out a bowl of this healthy snack. Coconut, sun, a cold bevi and the beautiful scenery of the Kenyan beach, we were really in luxury.  Not only is this snack healthy full of good fats, it is very easy to make.

Thinly slice fresh coconut (the best), or coconut chunks which you can buy at any good supermarket (I know Waitrose in England does this). 

Once all your coconut is sliced nicely, place on a tray with foil.

Sprinkle/ grind some sea salt on your coconut.  Place your tray of salted sliced coconut under the grill. Toast for five minutes until the coconut is lightly brown. Turn the slices over and toast for a further two minutes. 

And voile la! You have your toasted coconut treat. Put in a bowl and serve.  This tastes surprisingly like popcorn.  Although this treat is healthy, it is high in healthy fats. So eat in moderation- like everything I guess.   It is for this reason you will get very full quite quickly from this treat.

Loubie Loup: My Twinie's blog

I introduced my twin Laura on a 'style file' back in September. I think Laurie quite liked the whole blogging thing as she has only gone and set up her own.

Being twins people often try and create some black and white differences between us to help them differentiate us as people. For example, Sarah short hair, and Laura Long hair. Laura in blue and sarah in pink.  This has happened from day one. This differentiation continues into our personalities and interests too.  Despite the fact that we both have big interests in fashion and healthy cooking, I have always been known as the twin with the 'passion for fashion' and Laura has been dubbed the amazingly healthy cook.  - what nice things to be known for, dont cha think?

So with my 'fashion-y' based blog, Laurie has now created her own foodie-y blog.  Here is her first post:  Yoghurt Banana Cinnamon and Dark Chocolate Muffins... nom nom nom

Being in South Africa for so long, I not only miss my sister, but I seriously miss her cooking.  I'm looking forward to more posts twinie. XX

The Kitchen and Andy

This is my boyfriend Andy.  We have been together for three and a half years. Ever since I started this blog, Andy has asked why he has not featured.- Although he says this is a jokey way, I know he secretly wants to be championed for his dress sense.  One of the things I love about Ands is how he looks after himself. He dresses well and he takes care of his body: this only results in a very polished good looking guy ... in my opinion anyway. 

So a few weeks ago Andy and I trotted along to my favourite eatery called The Kitchen in Woodstock, Cape Town. The Kitchen is a beautiful little cafe/ restaurant which prides itself in beautiful salad platters and 'the Love Sandwich'.  The cool and quirky people of Cape Town come here for a quick lunch time plate of different salads and meats, (take away optional) or a Love Sandwich. Just to explain quickly- the love sandwich was dubbed its name because it is made with love- they take some of the doughy bread filly out and replace it with their homemade red pestos marinated meats and fresh fresh greenery. As sarnies go they are cracking. 

Andy and I came for breakfast.  So whilst we sat there drinking our coffee from vintage mugs, I told Andy that today was his day: I was going to take a few photos to share on my blog. 

Andy in front of the Kitchen.  Andy wears: 

Top: Topman

Shorts: Country Road

Sunglasses: Ralph Lauren

Watch: Hugo Boss

Shoes: Converse

Sunglasses: Ralph Lauren

Vintage ceramic flower ornament at The Kitchen

Shoes under the table: Andy's high top grey converse; my metallic and leather Kurt Geiger Lucca Plimsoles. 

The Kitchen Breakfast: Scrambeled egg with chives on top, sliced avocado, rye toast, bacon, and a mini salad with gherkins and homemade dressing. 

The Kitchen's menu board. 

If you are visiting Cape Town be sure to visit this little place.  It won't disappoint. The lovely thing about this cafe is the people who run it. It was created by a woman called Karen Dudley who is passionate about her food.  Every time I have been in the Kitchen, she personally greets you and even remembers your name. Her staff obvious love her and it has a real sense of family and friendship.  I had a lovely breakfast and a delicious coffee whilst sitting next to my stylish boyfriend.  A girl cant ask for much more in a morning can they?