sprouting! – mung and alfalfa

my alfalfa sprouts ready for lunch

 I come from a family of very skilled and super keen gardeners, so I feel like a bit of a loser that I have never managed to grow much successfully. I had a herb garden on my balcony when I lived Joburg — but it didn’t last long (perhaps not enough sunlight).

my 'late' herb garden in jozie

 Its my dream as well as a complete necessity to have a herb garden. This dream extends to growing vegetables (yes I am ambitious), and I have some lovely tomato seeds which I bought on Santorini that I am dying to get into the ground.  

Baby steps!

So I have started growing my own sprouts; with success so far and perhaps this will be the beginning of my horticultural journey. 

I started out sprouting in jars with muslin cloth and this worked well, but I have recently upgraded to a proper sprout maker. 

my first harvest of alfalfa sprouts in my sprout maker

It’s really so easy, everyone should be doing it.  So far I’ve ‘grown’ sunflower, mung and alfalfa seeds and have black onion, sesame and poppy seeds on the go at the moment and intend to sprout anything else I can find to sprout. 

Sprinkle a few seeds in each layer of the sprouter (less is more) and then water the container daily.  Store in a warm place out of direct sunlight. It takes about 3- 4 days to reach full ‘growth’. Harvest and store in a sealed container in the fridge. 

mung and alfalfa

 PS: My sister made sprouts whilst on the 5 day Fish River canyon hike – how awesome is that? One way to get some fresh ‘greens’ while you are away from civiliasation.

5

kalky's and kalk bay harbour

an institution in kalk bay

 I love Kalk Bay! It just seems to get better.  There are so  many little treasure trove places to visit its a mini adventure everytime I go.  I have so many ‘favourite’ places to visit when I am there, I rarely get to try any new ones, but on Saturday I got to go to Kalky’s for the first time. 

I have always seen and heard about it, but quite frankly thought it was far to grungy and greasy looking to go into.  What a pleasant surprise! I was with friends who wanted to eat fish & chips so off we went. 

very busy inside kalky's

 The place was packed and there was a steady queue at the counter.  The very generous and reasonably priced portions of battered fish and chips kept rolling out the kitchen.  All served on stainless steel plates and bowls and at wooden bench tables covered with red plastic table cloths.  Lovely! 

My friends ordered grilled yellowtail (which is green on the SASSI list), fishcakes and a salad which comes with an olive oil and coriander, pesto type dressing (which I thought was quite impressive given the surrounds), and everything was delicious (I had a little sample of each). 

very fresh fish and chips

 All the fish is freshly caught and available right there at the harbour. 

One of the highlights was a very charismatic waitress ‘Gadija”. 

Gadija - a delightful waitress

  I’m looking forward to going back when I want an authentic, local fish and chips eating experience. 

kalk bay harbour

buy some fish to take home - such fun talking to the fisherman

local kids fishing in the harbour

3

bacon and mushroom crustless quiche

bacon and mushroom crustless quiche

This is a great recipe to serve for breakfast or brunch and so easy. No pastry base and so much healthier.

recipe: 

  • 125gms bacon chopped
  • a punnet of mushrooms – thinly sliced
  • 1 cup grated cheddar or any other tasty cheese
  • 1 tub of sour cream (crème fraîche) about 250gms
  • 1/3 cup of milk
  • 4 eggs
  • a small handful of parsley – chopped
  • how to make:
  • preheat oven to 18o degrees C and spray about a 23cm oven dish lightly with cooking spray
  • fry the bacon for a few minutes then add the mushroom slices
  • beat the eggs and mix in the sour cream, cheese and milk
  • add the bacon and mushrooms to the egg mixture and then pour into the baking dish
  • bake for about 35 minutes until golden brown and set

Low carb, high protein, nice warm or cold.

0

pears baked with dukkah

robins yummy pears with dukkah

 Robin made these for his housewarming drinks on Sunday night and I just had to mention.  Admittedly I love dukkah and this combination works really well.  You can serve these on their own or with cheese. 

Quarter pears (no need to peel), cut out the core, and lay them on a baking tray.  Sprinkle with dukkah and if you like a bit more bite, add some curry powder. Bake at 180 degrees c for about 40 minutes. Robin actually baked them then turned the oven off and went out.  Completely delicious. 

3

grand cafe & beach- granger bay

girls night out @ the grand cafe & beach

We had a fabulous girls night out to the Grand Cafe & Beach in Granger Bay on Friday night.  It’s quite amazing how they have turned an old rusty boat building and yard into a private beach and one of the trendiest restaurants in Cape Town.

a private little beach in front of the restaurant

It’s a sister to the Plett and Camps Bay Grand’s and has the same menu apart from the additional pizza oven (very nice indeed).

They are still going through a bit of an attitude crises as is common among new and uber trendy restaurants that have just opened in Cape Town, and are very strict around bookings for both drinks and dinner.  They seem to ‘lose’ bookings often, so luckily we had our printed confirmation. This same ‘situation’ was experienced by other friends of mine on the same night. One wonders what will happen in winter when the vast cavernous space inside will need to be filled with ‘locals’, I suspect the attitude will have changed by then.

sunset at the grand

The menu is small and in my view a little bit ordinary and limited for the premium prices that you pay. The food is good enough and among us we ate the linefish, calamari, fillet and the sirloin tagliata with shared salads and chips.

The tagliata  which is what I ordered was in my opinion the most interesting item on the menu and was delicious.  Lovely slices of grilled sirloin, with  a soy, garlic and chilli dressing, topped with rocket and parmesan shavings.

sirloin tagliata @ the grand

It’s a lovely chic little spot with an older crowd, but I think it would be more fun if they allowed more people into the bar and to create a bit of a vibe.  At a outragious R52 for a gin and tonic, I won’t be going there all that often.

nice for sundowners

1

© 2015 Drizzle and Dip. All Rights Reserved.