Wednesday, June 27, 2012

Time Machine


The original skinny jeans and bandannas. Take note, Kloof street hipsters.

Ps. Spot Benji from Good Charlotte at the table.


Vilafonte Series M - Wine

Tonight I got home from work, tired, so over it, and poured me some vino.
Vilafonte Series M, to be precise. Smanchsy, innit?

The wine has a fine structure, is well balanced and full of flavour, juicy, woody goodness. 

My thoughts:
I found it to have quite a firm structure. This merlot is a smooth and easy drinking wine, quite full bodied. 

On the (my) nose: black cherry, chocolate, red fruits, oak, even cigar box?
Flavours I tasted: dark fruits, cloves, with quite an oakiness, which I assume is a result of the Cabernet Sauvignon? Super smooth and consistent with a fab fruity finish

All in all, something delicious, easy drinking, nice and full, superb merlot.

Monday, June 18, 2012

Homemade Mayonaisse

Since I was gifted my amaze balls blender by my amaze balls boyfriend for my birthday I have been making so many dips, sauces, pestos, pastes, everything!

I shared my Olive Tapenade recipe a while ago, and have since made it a few times, delish.

Here's my recipe for homemade mayo. But be careful, it has raw egg yolks in, which means the elderly, pregnant and children can't eat it. Also it should only be kept, refrigerated, for about three to four days.

2 egg yolks
1 1/2 cups of olive oil or canola oil (depending on what flavour you're looking for - olive oil for a more tangy, green kinda flavour, canola for a more smooth, commercial flavour, or blend the two for a mix)
1.5 tsps dijon mustard, or if you have powdered mustard that works too
pinch of salt
*tbsp lemon juice

*clove of garlic
*chilli (chopped super fine)

Whisk the egg yolks and mustard till fluffy. Drop in a teeny bit of oil, and super whisk the mixture. Carry on adding your oil, in teeny tiny drops (it's so important that it's only a tiny bit at a time), until you have added about a quarter of the oil. By now you should have a mayo looking mixture. If not, you've probably added your oil too quickly, or in too big a portion.

From here you can add your oil in larger portions, whisking the entire time. At the end, add in your lemon juice finely chopped parsley/garlic/chilli etc.


Thursday, June 14, 2012


3 weeks... That's the longest I've left my bloggy blog blog in a while. 

I've been on a bit of a rollercoaster lately, work, family, just in general. 

I've come to a realization, that only I can make myself happy. But I guess I knew that already.

I guess I had the winter blues, but they're over now!