easy chicken noodle stir fry

easy chicken noodle stir fry

Deciding to start my food blog at the beginning of December and on the last leg of my year and half weight loss journey probably wasn’t the cleverest move I’ve ever made.  Anyway…… in amongst all the wonderful food and parties, I’ll just have to try and get the balance right. 

I believe strongly in the 80/20 principle, which means that 80% of the time I eat very healthily, low-fat and low GI carbohydrates. However 80% of this blog will no doubt be focused on the 20% more indulgent stuff – which is frankly just so much more delicious. 

This recipe I made for supper tonight is tasty and very healthy. I got it out of my latest BBC Good Food mag. It’s loaded with veggies and virtually fat-free. It can be made with any veggies that you like (I found this one a bit carrot intensive). 


  • 3 cloves of garlic crushed
  • A good chunk of ginger grated
  • 1 red chilli,  and chopped
  • 1 tbsp soy sauce (I used about 2)
  • 2 tbsp tomato paste (woolies organic tom paste in a tube is fantastic)
  • 2 chicken breasts cut into strips
  • 3 blocks dried egg noodles
  • ½ head of broccoli cut into florets
  • 3 carrots cut into strips
  • 1 tbsp sunflower oil
  • 300g bean sprouts (I used 12ogm pack and then a red pepper cut into strips as there was only one pack in the shop)
  •  Spring onions trimmed and cut into thin strips on the bias
  • 1 tbsp oyster sauce (I used about 2 or 3 tbsps)
  • Fresh coriander leaves

How to make:

  • Mix the chilli, ginger, tom paste and soy sauce with the chicken and let it marinade while you prep everything else
  • Boil a large pot of water, add the noodles, carrots and broccoli  and cook for 4 minutes before draining
  • Heat the oil in a pan or a wok, cook the chicken and marinade for about 5 minutes until cooked (I cooked the sliced pepper with the chicken)
  • Add the noodles, broccoli and carrots
  • stir through the bean sprouts and spring onion
  • add the oyster sauce with a splash of water and stir through
  • I added some torn coriander leaves to the recipe as well

 Next time I would pimp it up with toasted sesame seeds, or roasted cashew nuts, possibly a bit more chilli or a splash of sweet chilli sauce.  chunks of pineapple could also work.

Right now I’m off to do a few more sit ups…just seen on TV that Gary Player does 1000 sit ups PER DAY.  Yes 1000.


bread making course @ bread & wine

a fantastic day with the girls

I had been wanting to do the bread making course at Bread & Wine on Moreson wine estate in Franschoek  for years — so a couple of months ago I rustled up some stunning women to join me. It was hands on and so much fun.


we made:

  • feta, green garlic oil (pesto) and kitchen dried tomato focaccia (easy and will definitely make this again)
  • french sour dough (pain de campagne) – (prob wont make again)
  • mantovana olive oil brown bread (easy and can make again)
  • soda bread (very easy)

We learned about temperature, proving, kneading fermentation and portioning.

The best part was going off for an ‘extensive’ wine tasting while our breads were baking …..and then we got to sit down eat them with a delicious tapas lunch in the restaurant.  I can’t wait to go back and eat (and drink) there again


the best chicken liver pate with focaccia melba toast

a delicious pate with melba toasts

So yesterday I decided to make this delicious, very buttery and very easy chicken liver pate to take to the Jesse Clegg concert at Kirstenbosch. I am passionate about picnic’s and can’t get enough of them.  Probably the highlight of summer for me are all the beach and concert picnics.

I also found a loaf of focaccia bread in my freezer which I had made on my bread making course at ‘bread & wine’ and thought this would make nice melba toasts. You can use any bread, but I love making them out of Italian breads.

Take the loaf and slice up very finely – I use an electric carving knife for this.

Place the slices of bread onto baking sheets or on a cooling rack on a baking sheet and put in the oven at around 150 degrees for about 20 minutes.  I did this on convection and turned the slices around a few times, but you could have it on normal and then do 2 batches.

chicken liver pate – recipe

  • 250gm chicken livers
  • 125gm butter (and a bit extra to coat the top if desired)
  • 1 large onion (white), chopped
  • 1 – 2 cloves garlic, crushed
  • 1 bay leaf
  • 20ml brandy
  • freshly ground black pepper

To make: (I doubled up on this and made 7 small ramekins which freeze very well for all the future picnics)

  • melt the butter in the pan and saute the onion for a couple of minutes
  • add the chicken livers, garlic and bay leaf and cook over a moderate heat , stirring until the chicken livers are just done – about 4 minutes
  • add the brandy

  • remove from the heat and allow to cool
  • remove bay leaf and blend in a food processor
  • season with a bit of salt and lots of black pepper (to taste)
  • spoon into ramekins or other serving dishes and cool
  • when cool melt some butter (microwave is great) and pour over the pate which looks pretty decorated with a bay leaf
  • cool in the fridge until serving 

So it all worked out perfectly well until I got to the concert and discovered I had left the pate behind. A friend was asked to pick up some replacements from woolies on the way ….at least all the melba toast was eaten, and washed down with quite a few bottles of Graham Beck Brut.

scoop, spread and eat

2009/10 summer concert schedule

a lovely little picnic at Kirstenbosch (David's pic)


baking and blogging 101

It’s best not to do the blogging thing while on a 280 cupcake order.

The timer malfunctioned and the music was too loud and I was distracted.

…….best to keep focussed is all I am going to say.


cupcake art

my poster for design indaba

I was recently asked to do a piece of art which would form part of the launch of a design competition ‘its in you let it out’ (Jupiter Drawing Room CT) design indaba superstars

Each entry works with a side profile of the persons head and shoulders (A3).

This is the poster of my art piece which was chosen to be published in the December issue of House and Leisure


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