Hi Guys

Well at long last I am up and running from my own home with my own internet which is going to make my life so much easier! The move from Mauritus has been long and slow but we are settled and getting into our new lives, which in Cape Town is not difficult.

The soccer mania is over sadly, and I must say that I miss all the cars with the flags and the vibe that was so evident at places like the Cape Quarter where the "fanwalk" passed by and the restaurants and bars were packed to capacity.

It's also wonderful being back and the availability of produce that is on hand in the supermarkets which makes one's choice of what to cook and what's for supper tonight so much easier.

Last evening I roasted a chicken, but when you roast your chicken, firstly always remember to remove the gland at the back of the pope's nose, as this can give your chicken a bitter taste if not removed! Season your chicken inside and out with coarse sea salt, black pepper, fresh herbs like thyme, rosemary, parsley, also loads of onion placed around the chicken and in the cavity. You can also slide your hand between the breasts of the chicken and place fresh lemon slices between the skin and the meat and then roast your chicken for a good one and a half hours on 180 degrees for it to be cooked through and juicy. Nothing worse then a chicken that when you carve it the meat is slimy and pink in the joint of the leg and thigh! Ugh, it's underdone then!

BUTTERNUT: Buy a lovely long thick butternut, these have less pips in them, peel it and cut into rounds then cut the rounds in half, place in a dish and season well with salt, pepper, olive oil, knob of butter and herbs of your choice and cook at the same time as the chicken in the oven, this will be delicious, and if you wish, you can pour on some honey or syrup before cooking as this will make it slightly sticky and chewy! Roast for the same length of time as the chicken.

CAULIFLOWER/BROCOLLI with white sauce: Basically you need to wash your fresh vegies, and place them in a microwaveable dish and cover with plastic and cook on high for about 10 minutes. Drain off excess water, which will be in the bottom of the dish from when you have rinsed them (also this water creates a bit of steam during the cooking process) Then melt 125gr butter in the microwave, add in salt, pepper, mustard powder and 3/4 cup flour, and put back in the microwave and cook the "roux" for 2 minutes. It will be slightly crumbly, don't panic, remove from the microwave, whisk in the milk, about a litre, place back in the microwave and cook on high, stirring occasionally, as the sauce thickens, then remove and add in grated parmesan, cheddar or whichever you prefer, and pour over your vegies and re-heat when ready to eat!This can be done in the morning and re-heated.

MASHED POTATOES: This is not easy for those living on the island, as the quality of potatoes most of the time is awful, so you will all be shocked to know that I used to use "SMASH" yes, the packet dried mix you buy in the supermarkets, but dollied up, and this is what you do, follow my decadent instructions and people will be none the wiser! Put the dry ingredients from the packet into a dish, and to this add in an enormous generous block of butter (100 gr) coarse sea salt, pepper, and 2 teaspoons of baking powder and then pour on the 1 cup of boiling water(the BP will froth don't get a fright) and 1 cup of milk and whisk till it is smooth and no lumps. If you are wanting a slightly softer mash, just add in more water or milk, and season till you are satisfied.
TIPS: Add in to the mash sauteed cabbage and spring onions, or anything else that you like to make is slightly different.This can be prepared in the morning and re-heated.

I will be keeping up with the blog daily and hopefuly giving you all a bit of inspiration from my daily cooking!

Cheers
Suexx