bagel chips – new york bagels deli

so much crunch

I love bagel chips from New York Bagels deli in Sea Point.

I often bang on about the texture of food, but I really like a lot of crunch, the kind of crunch that silences your mind for a few seconds while you chew.

These bagel chips hit the spot and are made from bagels which have been very thinly sliced and toasted – bagel melba toast so to speak. I like that there are no hidden preservatives or trans fats as found in many commercially bought biscuits. Perfect with pate, dips or just a bit of butter.

bagel chips


very easy chocolate brownies

intense chocolate and very quick and easy to make

A choc-a-holic (well actually more a choc-a-freak, since I’ve never met anyone as into chocolate as he is), friend of mine found this amazing recipe on-line last year and sent me the link.  It looked too good to be true and I just had to bake a batch.  

The first time I made them they came out perfectly and I could not believe how quick and easy they are to knock up.  They are intensely chocolatey and very dark, so be warned.  I have made them on two subsequent occasions and the results were not quite as good, but yet very well liked by the respective ‘eaters’.   

Admittedly the second time I made them I added additional milk chocolate pieces which perhaps made them too heavy. I’m very fussy when it comes to baked things, and for me they are not exactly what I perceive to be a perfect brownie in texture, they are slightly too chewy but some people may find this a pre requisite.  

I took the third batch I made on holiday with me and they tasted pretty good two weeks after being baked.  They kind of ‘matured’, as chocolate baked things tend to do, and went a bit harder.  

The choc-a-holic connection says he keeps them in the fridge which gives them a nice fudgey vibe, which sounds nice.  

As these are really all about the chocolate, the quality that you use is important.  I use unsweetened dutch processed cocoa powder (the best) and a 70% Belgian chocolate (Callebaut) which I buy in callets (choc chips) as they are just easier to work with.  


  • 1 1/2 cups sugar
  • 3/4 cup flour
  • 3/4 cup cocoa powder
  • 3 eggs
  • 3/4 cup butter, melted
  • 3/4 cup semi-sweet chocolate chips (I used 70%)

how to make:  

  • pre heat oven to 165 degrees c (325F)
  • put all dry ingredients into a bowl
  • add the eggs and melted butter and mix until combined
  • do not over mix
  • scoop  out into a baking dish lined with baking paper, gently pressing the mix into the corners

ready to go in the oven

  • bake for 30 minutes
  • allow to cool in the pan – then gently remove and cut into squares

 These may not be (in my humble opinion) THE best brownies I have ever eaten, but they must be right up there amongst THE easiest to make. And they are pretty yummy.  

Anyone can do these. Add nuts if you like, I prefer nuts (preferably walnuts) in my brownie.  

PS: I took these to friends the day after they were baked and they were completely devoured and thoroughly enjoyed. I do think they taste better a day or a few days after being baked. 

The blog from which this recipe originates is:  cooklikeyourgrandmother


SASSI -eat sustainable fish

If you are in South Africa – you need to put the following number into your cell phone:  0794998795

If you are unsure whether the fish you are about to eat is sustainable or not, simply sms the name of the fish to the above number and you will receive a reply immediately informing you of the status of the fish.

visit the SASSI website to learn more.


olympia cafe kalk bay

Olympia café is without a doubt one of my favourite restaurants.  The original philosophy of the founders was to open on 5 days of the week and for breakfast and lunch only so that they could spend the rest of the time doing what’s important in life.  The same laid back ‘just off the beach’ vibe still exists and I love the honest food, especially the linguine del mare which I pretty much order every single time. If I lived closer to Kalk Bay, I would go there more often and order other things off the menu.  The ciabatta, which has been freshly baked next door, drenched in olive oil and balsamic vinegar is part of the ritual of eating there that brings me back time and again.

The restaurant is buzzy and has a vintage rustic feel that is so authentic. A lot of the cooking takes place inside which adds to the theatre of it all.  The waitresses are friendly and quirky and somehow the Boland Sauvignon Blanc (their house white) always tastes so delicious. 


pork sausages with honey, rosemary and sesame seeds

a little bit of sweet and crunch

This just adds another dimension to your pork sausages.  Great with breakfast or as a cocktail snack.

 I agree with Nigel Slaters’s philosophy around cooking pork sausages – the slower the better.  He dedicates a whole chapter to sausages in his book ‘Real Food’..and says….’I want a sausage that is sticky outside and juicy within.  I want its skin to be tight, glossy and deep golden brown, and to be coated in that savoury, Marmite like goo that only comes with slow cooking.’

Fry the pork sausages over a low heat turning all the time. I did mini ones, which tend to be dryer but cook quite quickly. About five minutes before they are done, add a good knob of butter and a few sprigs of rosemary.  The butter gives the banger a nice golden  brown colour.  When they are cooked, drizzle some honey over and allow the sauce to just start bubbling, then immediately remove form the heat. If you cook them too much at this point,  the butter and honey turn into toffee.  Put them on a plate and sprinkle over the toasted sesame seeds.  You could add mustard to the pan just before adding the honey, but I’m a Dijon freak, so like to dip the sausages in afterwards, thereby getting more on.

Adding rosemary and  honey to bacon is also rather yummy!

mini pork sausages .....a tasty snack


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