YUMMY ECLAT

An Easter dinner with a luxurious salad, tabooli, served with a fish dish.

ASK OTTOLENGI: WHAT'S THE TRICK TO COOKING RICE?
Whether you’re cooking it plain or making something more involved, always rinse and soak the rice first.

How do you cook rice properly? Mine either ends up gloopy – too much water? – or the rice absorbs all the water before it’s cooked, so I add more and it becomes gloopy! Any tips?

Rice is one of those ingredients that people find the easiest thing in the world to cook or, frustratingly, the hardest. It depends, for a start, on what kind of rice you’re using (for example, brown rice, which includes the fibrous bran and germ, will always take longer to cook than white rice, which is purely starch), but let’s assume you’re talking white, basmati or another long-grain rice in a pot and on a stovetop.

First things first, always rinse the rice to get rid of its starchy coating. Next, soak it: some swear by a long soak (overnight), others think it needs much less time (an hour). Either way, cooking rice is largely about getting it to rehydrate, and soaking softens the grains, which helps water get in, which in turn speeds up the cooking.

Once the rice is rinsed, soaked and drained, you’re good to go, so next work out the water ratio, which is simply one part rice (350g, say) to one and a half parts water (525ml). Put the water and rice in a pot, bring to a boil, give it a quick stir, then turn the heat right down. Seal the pot very well – this is important, because you want the rice to steam from here on in – and leave to cook for 12 minutes. Take off the heat, set aside, still covered, for five minutes, then fluff with a fork – and I mean fluff, not stir, because that turns it to mush.

This boil-steam method is just one approach. You could parboil it in lots of water, followed by a steam, though that requires two pots, or treat it like pasta (boil until cooked, then drain), or go for a pure steam (though that works best with short-grain rice). The boil-steam method should work every time, though.

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FOR THE LOVE OF FLOWERS

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LUNCH ON THE VERANDAH ON VALENTINE'S DAY

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SUNDAY LUNCH TODAY
Cape Malay Fish Babotie with rice with salad. For pudding, baked pears and granadilla ice cream. I will get the Fish Babotie recipe shortly for you Yummy Eclatians.

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YEA, THIS NEWSPAPER ARTICLE SAYS COFFEE IS GOOD FOR US

According to recent research both coffee and tea are associated with a lower risk of dementia. "What some would call "heavy" or excessive consumption (two or more cups a day) resulted in a lower incidence of dementia".

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GO TO KAFENEIO
For drinks, desserts and light snacks.
You won't be disappointed.

51 4th Avenue, Linden, Randburg, 2194
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FANCY HOMES
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I DON'T FEEL LIKE COOKING TODAY
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TODAY'S HIGH FASHION
Total chic.
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VICTORIAN ENGLAND
This is what beauty looks like in Victorian England.
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PAINTINGS BY ALEXIS PRELLER
Alexis Preller was an artist born in 1911 in Pretoria, South Africa. Preller's work was hard for critics to clasify. He seemed to borrow from expressionism and surrealism, though he rejected the latter description for his work. Described by one critic as South African's Gauuin, he was also influenced by Van Gogh and later by Piero della Francesca. Preller was one of the most innovative artists of his time.
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EMBROIDERY DESIGN OF A BAG MADE BY
If anyone is interested in making this design please contact me.
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THIS EMBROIDERY DESIGN TO ACCOMODATE SEWING PARAPHERNALIA WAS DONE BY
Please contact me if you are interested in making this embroidery design.
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THIS EMBROIDERY DESIGNS OF AN ARUM LILY AND GLADIOLA WAS DONE BY
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EMBROIDERY DESIGN MADE BY
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THIS EMBROIDERY DESIGN OF A PASSPORT HOLDER/TRAVEL WALLET WAS MADE BY
If anyone is interested in making this design please contact me.

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A WATER COLOUR BY HEATHER TALBOT
This water colour, I am told by the artist serves to comment on modern day art.
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SLIPPER BOOTS MADE BY MY EXTREMELY TALENTED FRIEND
Tunisan crochet produces a very dense fabric and is ideal for blankets, throws and cushions. The fabric will not unravel when cut. Unheard of with regular rochet an knitting!
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A BEAUTIFUL CROCHET BLANKET MADE BY
Tunisan crochet produces a very dense fabric and is ideal for blankets, throws and cushions. The fabric will not unravel when cut. Unheard of with regular rochet an knitting!

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THREE FAT BURNING DRINKS
Three easu and simple beverage drinks for a healthy effective way to redeuce ody fat and eventually reduce body weight. These homemade beverales are not only easy and quick to prepare but also a refreshing drink for day to day use. Apart from reducing the tummy fat fat, it is also rich in antioxidants and can be served as detox drinks.

How to make lemon ginger fat-burning drink:

1. firstly, in a large saucepan take 1 litre of water.
2, take 2 lemon rinds which are chopped roughly. make sure to 3. 3. . squeeze off the juice and keep it aside before chopping.
3. add 1 inch ginger, ½ tsp pepper and boil for 5 minutes.
4. boil until the lemon softens.
5. cool slightly, and filter out the water.
6. in a tall glass take prepared warm detox water.
7. 1 tsp honey and 1 tsp lemon. mix well.
8. finally, enjoy lemon ginger fat-burning drink early in the morning.

How to make cumin cinnamon fat-burning drink:

1. firstly, in a large saucepan take 1 litre of water.
2. add 3 tsp cumin and 3 inch cinnamon.
3. boil for 5 minutes or more.
4. boil until the flavours are absorbed.
5. cool slightly, and filter out the water.
6. in a tall glass take prepared warm detox water.
7. add 1 tsp honey and 1 tsp lemon. mix well.
8. finally, enjoy cumin cinnamon fat-burning drink early in the morning.

How to make chia lemon fat-burning drink:

1. firstly, in a large saucepan take 1 litre of water.
2. add 3 tsp cumin and 3 inch cinnamon.3.
3. boil for 5 minutes or more.
4. boil until the flavours are absorbed.
5. cool slightly, and filter out the water.
6. in a tall glass take prepared warm detox water.
7. add 1 tsp honey and 1 tsp lemon. mix well.
8. finally, enjoy cumin cinnamon fat-burning drink early in the morning.

how to make chia lemon fat-burning drink:

1. firstly, soak 2 tsp chia seeds in 1 cup water for 10 minutes.
2. take the soaked chia seeds in a tall glass.

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EASY SANGRIA
Embrace balmy summer days with a jug of sangria. Wotj red wine, Spanish brandy, sparkling water, cinnamon and chopped fruit, it's a lovely sharing cocktail.

Prep: 10 Mins
Serves: 6

Ingredients
2 oranges, chopped
2 pears, chopped
2 lemons, 1 chopped, 1 juiced
200g red berries, chopped (we used strawberries and cherries)
3 tbsp caster sugar
1 tsp cinnamon
ice
750ml bottle light red wine
100ml Spanish brandy
300ml sparkling water

Method
STEP 1
Put the chopped fruit in a bowl and sprinkle over the sugar and cinnamon, then stir to coat. Cover and leave to macerate in the fridge for at least 1 hr, or ideally overnight.

STEP 2
Fill a large jug with ice. Stir the macerated fruit mixture to ensure the sugar is dissolved, then tip into the jug with the wine and brandy. Stir, then top up with the sparkling water and serve.

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CIOPPINIO (AMERICAN ITALIAN STYLE SEAFOOD STEW)
Cioppino is a seafood lover’s dream come true. Use this easy cioppino recipe as a guide, adding the seafood you have on hand, or prefer to have in the dish. As long as your seafood is fresh, it’s a winner!

Ingredients
2 Tbsp extra virgin olive oil
1 medium onion, diced
3 or 4 cloves of garlic, minced
¼ cup diced fresh red pepper
leaves from stalk of fresh celery, chopped (or ¼ cup chopped celery and parsley)
4 oz (½ c) white wine
6 oz (¾ c) fish stock, veg stock or water
4 oz (½ c) tomato puree or chopped tomatoes
½ tsp Kosher or sea salt (to taste)
crushed red pepper flakes (optional)
6 oz white fish, like haddock
6 Littleneck clams
6 mussels
6 medium to large shrimp
2 or 4 scallops, depending on size
2 to 4 oz fresh, lump crabmeat
chopped fresh Italian parsley

Instructions
Prepare the Seafood
1. Clams and mussels: scrub the shells, de-beard the mussels by pulling the "beards" towards the back of the shell, and place them in a bowl of water (you can add salt if you like, or not) for 20 minutes.
2. Scallops: brine the scallops for about 10 minutes (1.5 Tbsp Kosher salt in 8 oz of water). Afterwards, place them on a rack to dry.
3. Shrimp: although some cioppini are made with the whole shrimp, I prefer to remove the shells (devein them if they haven't been cleaned) and just leave on the tail.
4/ Fish: slice into medium sized pieces.
5. Crab: put the amount of lump crab meat you'll be using in a bowl and set aside.
Prepare the Cioppino Base
1.Have all of your ingredients chopped and ready to use. Put the extra virgin olive oil in a heavy pot over medium heat. I used this Staub braiser. When hot, add the garlic, onion and red pepper; add about a ¼ teaspoon of Kosher or sea salt.
2. Sauté for about 3 minutes, then add the chopped celery leaf.
If you cannot source celery leaves, add a little chopped celery and Italian parsley, instead.
3. Increase the heat to medium high and cook for another 3 or 4 minutes. Next, add the white wine.
4. When the mixture is simmering, add the tomato puree or chopped tomatoes. Be sure to use good quality tomatoes; this is so important! You don't want to ruin all your beautiful, fresh seafood with acidic, and bitter tasting tomatoes.
5. Lastly, add the stock, or water. The amount of salt you add will vary depending on if you used stock (which already has salt) or water. If using water, add at least a teaspoon of Kosher or sea salt. 6. Simmer for 15 minutes or so.
Cook the Seafood
1. Start by adding the clams as they take the longest to cook. After adding the clams, put the lid onto the pot and set a timer for 5 minutes.
2. When the timer is up, add the mussels and pieces of fish, sprinkle the pieces of fish with a little salt and put the lid on again. Set the timer for another 3 minutes.
3. When the timer sounds, add the shrimp and scallops and cook with the lid on for a few more minutes, until all the seafood is cooked and shellfish are open. Taste for seasoning and add salt and/or pepper.
4. You can top the cioppino with the crab meat at this point, and put the lid on to warm it. Finish the dish with chopped parsley.
Notes
Make this cioppino dish your own by using the seafood you most enjoy and omitting those you don't.

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SANDY'S CHOCOLATE CAKE
One bite and you will see why this velvety beauty should be named the best chocolate cake recipe.

Ingredients
1 cup butter, softened
3 cups packed brown sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
3/4 cup baking cocoa
3 teaspoons baking soda
1/2 teaspoon salt
1-1/3 cups sour cream
1-1/3 cups boiling water
frosting:
1/2 cup butter, cubed
3 ounces unsweetened chocolate, chopped
3 ounces semisweet chocolate, chopped
5 cups confectioners' sugar
1 cup sour cream
2 teaspoons vanilla extract

Directions
1. Preheat oven to 350°. Grease and flour three 9-in. round baking pans.
2. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended.
3. Transfer batter to prepared pans. Bake until a toothpick comes out clean, 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.
4. For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly.
5. In a large bowl, combine confectioners' sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and side of cake. Refrigerate leftovers.
Nutrition Facts
1 piece: 685 calories, 29g fat (18g saturated fat), 115mg cholesterol, 505mg sodium, 102g carbohydrate (81g sugars, 3g fiber), 7g protein.

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RUSTIC ITALIAN TORTELLINI SOUP
This Italian soup is quick to fix on a busy night and full of healthy, tasty ingredients. Originally ade with spicy sausage, but turkey sausage, or even ground turkey breast is just as good
in this recipe.

Ingredients
3/4 pound Italian turkey sausage links, casings removed
1 medium onion, chopped
6 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1-3/4 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (9 ounces) refrigerated cheese tortellini
1 package (6 ounces) fresh baby spinach, coarsely chopped
2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
1/4 teaspoon pepper
Dash crushed red pepper flakes
Shredded Parmesan cheese, optional

Directions
1. Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in broth, water and tomatoes. Bring to a boil.

2. Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with cheese if desired.

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PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING
I discovered this wonderful pumpkin cupcake recipe and changed a bit to suit my taste. I love the flavour of pumpkin and the cinnamon makes ordinary cream cheese frosting extra special. If you take a batch of these cupcakes to work, they will disappear in record time!

Ingredients
3/4 cup butter, softened
2-1/2 cups sugar
3 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
2-1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1 cup buttermilk
frosting:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Directions
1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition.

2. Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.

3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.
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VEGAN CHOCOLATE SALTED CARAMEL PROTEIN BARS
A yummy post-workout snack that tastes like a dessert! These vegan chocolate salted caramel protein bars are no-bake and really easy to put together.

Prep Time: 20 minutes
Serves: 8
Calories: 267 kcal

Ingredients
80g chocolate protein powder. I used Bulk gourmet vegan protein
20g oat flour
2 tbsp cocoa
85g almond butter or nut butter of choice
120ml milk of choice
For the 'salted caramel' layer
80g almond butter or nut butter of choice
1 tbsp maple syrup
Pinch of salt
For the chocolate coating
120g dark chocolate I used 70% dark chocolate

Instructions
1. Mix the protein powder, cocoa and oat flour in a bowl, then add in the almond butter and milk. Mix to combine, then press into a cake tin (I used a 22×12 cm loaf tin).
2. Freeze for 15 minutes to make it easier to spread the caramel layer on top.
3. Mix the caramel ingredients in another bowl, then spread over the protein base. Return to the freezer and freeze for 1 hour.
4. Slice into 8 bars, then drizzle the melted chocolate on top. Allow to set in the fridge for about 5 minutes, then enjoy!
5. Store in an air-tight container in the fridge for up to 4 days.

Nutrition
Calories: 267kcal
Carbohydrates: 14g
Protein: 13g
Fat: 18g
Saturated Fat: 6g
Polyunsaturated Fat: 3g
Monounsaturated Fat: 7g
Sodium: 109mg
Potassium: 270mg
Fiber: 4g
Sugar: 8g
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PROTEIN BAR RECIPE (NO BAKE, WITH PROTEIN POWDER)
This protein bar recipe is gluten free and vegan, no-bake, and made with healthy ingredients. It tastes like cookie dough and is perfect for all chocolate and peanut butter lovers!

Prep Time: 10 minutes
Serves: 12
Calories: 274kcal

INGREDIENTS
Bar Ingredients
1 ½ cup peanut butter
½ cup vanilla protein powder
½ cup almond flour
¼ cup maple syrup
⅓ cup chocolate chips
Topping Ingredients
½ cup melted chocolate
2 tablespoon coconut oil

INSTRUCTIONS
1. In a large bowl, combine the peanut butter, protein powder, almond flour, and maple syrup. Combine them well. This is your cookie dough protein base.
2. Note: use natural peanut butter for this recipe. This is the kind that contains only peanuts and salt and it is much runnier in consistency.
3. Next, fold in the chocolate 2. 2. chips.
4. Add parchment paper to the bottom of a baking dish (I used a 5 x 7 " pan).
5. Transfer the cookie dough in the baking dish and pack it in tightly using your fingers or a spatula. Make sure to create a flat, even layer.
6. Melt your chocolate and measure out ½ cup. Combine the coconut oil with the chocolate and mix them well.
7. Pour the chocolate mixture over the cookie dough layer and refrigerate until the chocolate hardens.
8. Once the bars are done, top them with some flakey salt, slice them, and enjoy!

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5 INGREDIENT PROTEIN BARS
For deliciously nutritious energy on the run, grab a couple of your own homemade Protein Bars! These couldn’t be easier to make and are much more affordable than store-bought bars.

Ingredients
½ cup milk
1 cup peanut butter, chunky
½ cup maple syrup, or honey, plus extra to taste
1 cup whey protein powder, plain, unflavored recommended*
2 cups whole rolled oats, uncooked
1 tsp cinnamon, optional
Optional Add-ins, 1 cup: chocolate chips, raisins, dried blueberries, chopped dates, or melted chocolate for topping

Instructions
1. In a medium heavy pot, combine milk, peanut butter, and maple syrup/honey over low heat. Stir just until all ingredients are well combined and warmed through. Remove from heat.
2. Add protein powder, oats, and optional cinnamon or add-ins. Stir to combine well. Taste and add more maple syrup or honey if desired. If mixture is too thick to stir, add 1 tsp milk at a time just until it's stir-able; mixture should still be thick and not at all watery.
3. Lightly grease an 8×8 pan. Press evenly into pan, using firm pressure to compress mixture into desired bar thickness. Tip: use wet or lightly greased hands to prevent sticking.
4. Allow bars to cool completely. Once cool, cut into squares. If desired, drizzle with melted chocolate and let cool. Wrap in airtight container and store at moderate room temp for several days, or chilled in fridge for a week.

Notes
1. Protein powder is to be measured according to standard measuring cups, not the scoops that come inside the tub of protein powder. If needed, check for certified gluten-free labeling.
2. You can use vanilla or chocolate protein powder, but we recommend using unflavored, pure 100% whey protein powder, made without fake/artificial sugars and no funny aftertaste.
3. Make it dairy-free: use whole almond milk, coconut, or oat milk if you prefer.
4. Lactose-free milk can be used, for those with lactose intolerance.
5. Make it nut-free: use sunflower butter instead of a nut butter.
6. If you’re planning to pack these bars to go, use add-ins rather than drizzling anything on top, to keep your bars easy to transport.
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HOMEMADE PROTEIN BARS
Save money by making your own homemade protein bars. These naturally gf protein bars taste better than anything you can buy at the store.

Prep Time: 10 mins
Cook TIme: 0 mins

Ingredients
FOR THE DATE VERSION
- 2.5 cups (250 g) old-fashioned certified gluten free rolled oats if gluten free isn’t necessary, use any oats
- 1 scoop (36 g) gluten free protein powder I like Vega essentials chocolate flavor protein powder, but you can use whey protein, or your favorite protein powder (vanilla or chocolate)
- 10 (150 g, as pitted) pitted soft Medjool dates
- ¼ cup (84 g) pure maple syrup
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- ¼ cup (2 fluid ounces) milk (any kind) plus more as necessary
- 3 ounces unsweetened chocolate chopped and melted (optional)
- 8 ounces bittersweet chocolate chopped and melted (optional, for coating

FOR THE NUT BUTTER VERSION
- 2.5 cups (250 g) old-fashioned certified gluten free rolled oats if gluten free isn’t necessary, use any oats
- 1 ½ scoops (54 g) gluten free protein powder I like Vega essentials chocolate flavor protein powder, but you can use whey protein, or your favorite protein powder (vanilla or chocolate)
- ½ cup (40 g) unsweetened cocoa powder natural or Dutch-processed (can replace with more protein powder)
- ¾ cup (192 g) smooth natural nut butter I have used peanut butter, almond butter and cashew butter—all work well
- ¼ cup (84 g) pure maple syrup
- ¼ teaspoon kosher salt
- ¼ cup (2 fluidounces) milk (any kind) plus more as necessary
- 3 ounces unsweetened chocolate chopped and melted (can replace with 2 tablespoons more nut butter + 1 tablespoon pure maple syrup)
- 8 ounces bittersweet chocolate chopped and melted (optional, for coating)

Instructions
Line an 8-inch square baking pan or standard 9-inch x 5-inch loaf pan with unbleached parchment paper and set it aside.
TO MAKE THE DATE VERSION
1. Place the oats in a food processor fitted with the steel blade and process until ground into a flour. Add the protein powder, dates, maple syrup, vanilla, salt, 1/4 cup milk and (optional) melted unsweetened chocolate.
2. Process until the mixture is well-combined and is tacky (but not sticky) to the touch. Add more milk by the teaspoonful and process, only as necessary for the mixture to reach the proper consistency.
If you opt not to use the melted unsweetened chocolate, you will have to add more milk, and the bars will not hold together as firmly when shaped.
3. Transfer the mixture to the prepared pan and press firmly into an even layer, smoothing the top as much as possible.
4. Cover with parchment and place in the refrigerator or freezer to chill until firm (about 1 hour in the refrigerator, or 20 minutes in the freezer). Remove the bars from the pan and slice into 10 or 12 equal-sized rectangular bars.
5. Dip in the optional melted bittersweet chocolate to coat and allow to sit at room temperature until set.
6. Wrap the bars individually in waxed paper, and store in the refrigerator.

TO MAKE THE NUT BUTTER VERSION
1. Place the oats in a food processor fitted with the steel blade and process until ground into a flour. Add the protein powder, cocoa powder (or more protein powder), nut butter, maple syrup, salt, 1/4 cup milk and melted unsweetened chocolate (or more nut butter and maple syrup).
2. Process until the mixture is well-combined and is tacky (but not sticky) to the touch. Add more milk by the teaspoonful and process, only as necessary for the mixture to reach the proper consistency.
Transfer the mixture to the prepared pan and press firmly into an even layer, smoothing the top as much as possible.
3. Cover with parchment and place in the refrigerator or freezer to chill until firm (about 1 hour in the refrigerator, or 20 minutes in the freezer). Remove the bars from the pan and slice into 10 or 12 equal-sized rectangular bars.
4. Dip in the optional melted bittersweet chocolate to coat or simply drizzle some melted chocolate over the top, and allow to sit at room temperature until set.
5. Wrap the bars individually in waxed paper, and store in the refrigerator.
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