Tag Archives: Beer

Beer, Braai, Bacon and Boerie – How we do Heritage Day

Sorry that you were not able to spend Braai Day with us. If you had, you would’ve had some damn good food. I’m sure your own Heritage Day celebrations where just “fine”. As fine as anything that doesn’t end with ice cream sandwiches can be!

I’m not posting any recipes this Braai Day, instead I am going to share some of my favorite recipes, spots in Pretoria giving you everything you need for a good braai, and a couple of photo’s of our exploits.

Beer and Bacon Mac and Cheese recipe courtesy of Simply Delicious

I buy my meat from Kings Meat Deli

Coals provided by some well-lit Charka Brickets

I get my Ice Cream from Royal Danish, which if you haven’t been there, is a real must! Even if you need to drive to Pretoria just to try it!

And for the photos:

‘n Lekker stukkie wors!

Getting the chicken espetada ready

Beer and Bacon Mac and Cheese

How did that sneak in there?

There at least has to be one healthy item on the table.

Royal English Toffee from Royal Danish

Closing braai day with ice cream sandwiches

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Guest Baker – Lime filled Meringue Cupcakes

Some people have guest bloggers, I however have guest bakers.

This normally comes about when the LiveInBaker and myself come to a stalemate on who is going to be the designated driver home, accompanied by countless unresolved games of ching-chong-cha (known to everyone except my family as rock-paper-scissors). “Someone call us a taxi”. In the end, wine beats paper, and beer beats everything, and the baking responsibility gets handed to someone else. So we convinced a friend to take on the baking duties.

Apologies for the lack of photos of the actual baking process, but I was a little bit busy taking “artistic” photos of empty beer bottles.

The cupcakes knew that their time was almost up

Ingredients:

For the cupcakes:

  • 225g unsalted butter;
  • 225 g caster sugar;
  • 225g self-raising flour;
  • 4 eggs.

For the meringue:

  • 75g granulated sugar;
  • Quarter teaspoon cream of tartar.

For the filling:

  • 75 ml lime juice;
  • 400g condensed milk.

Begin by preheating the oven to 175C and chilling your own beer to 10C. Blend all the cupcake ingredients for 2 minutes. Bake the cupcakes for 20 minutes in a cupcake pan. Remove from the oven and cool for 5 minutes.

While the cupcakes are cooling,  get your baker to start on the filling, while you get started on another beer. Combine the lime juice and the condensed milk. Cut the top off each cupcake and spoon the filling in and replace the top. Don’t be afraid to hollow out the cupcakes a bit if you want to get a bit more of the filling in.

For the meringue topping,  beat the eggs and cream of tartar until soft peaks form (this is code for a moer of a long time). I did help here, while expertly balancing my beer in the other hand. Add one-third of the sugar and beat for an additional minute. Repeat until all sugar has been added. Increase the oven temperature to 230C and spoon the meringue onto cupcakes. Brown in the oven for 5 minutes.

You can either serve immediately or allow them to cool for a bit (which is really just an excuse to have another beer).

"I'm ready for my close up"

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Hazel Food Market and the discovery of Versus Goliath

I love it when other people have really good ideas. It means no effort on my part and I get to enjoy the fruits of their labours.

One such good idea was when the Hazel Food Market held one of its night markets specifically centered around beer. Pair beer and any sort of food together, and as far as I’m concerned, you’ve got yourself a winner.

I made sure that my wallet was full, that my credit card was hidden away, checked that the LiveInBaker had enough plastic packets to carry everything I was planning on buying, arranged for an alternative driver if necessary, and off we went.

Yes I do

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Girl wants Diamonds, Man wants Beer!

Braai day rolled in, overcast, drizzly, but luckily on a Saturday.

In anticipation of the actual event we took a drive to Cullinan, where the Cullinan Diamond was found in 1905.

Now we weren’t expecting on coming across any diamond at all (though the opportunity for early retirement wouldn’t have been so bad), but instead were hoping to stumble across a couple of gems in the eating department.

So after a 30 minute drive east on the N4 out of Pretoria, and by some small miracle taking the correct off ramp, we managed to find our way to Oak Avenue, what appeared to be the main street running through Cullinan.

A quiet, and very wet Oak Avenue

An interesting collection of shops and restaurants awaited us at the end of Oak Avenue, right before the entrance to the Cullinan Diamond Mine. Amongst these were As Greek As It Gets (to be tried on a future visit), Rust in White, and the Cockpit Brewhouse.

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