3) By the seaside.
I am so excited that my blog is turning one in a couple of weeks. I feel like I have nurtured a baby that has yet to grow. I am in awe of your constant support and thank every source of energy for my ability to live.
This meal is dedicated to one of the most amazing couples I know. Tsholo and Moagi Bodibe.
When I tried to start my in-house catering business, these two were my first clients. I remember Moagi being a bit sceptical, because Tsholo and I were running so late. I had to make a three course meal in one hour! I definitely freaked out, big time... Especially when the question came: 'Ipes, will you be done in time?'. I was not certain that I would, but what else could I do, but get in that kitchen and cook my ass off! Oh did I sweat a little.
Starter:
Avocado, sweetcorn and sunflower seed salad, tossed with some fresh strawberries.
Main Course:
Prawn Curry served with Basmati rice
Please do me a favour. At some point in your life, choose to eat seafood only. I am giving myself 10 years to accomplish this form of living, because Lord knows I love me some chicken.
I sauteed these prawns in olive oil. Right now, I am winging it when I say that I used: medium curry powder, ginger, garlic, lemon juice, rosemary and a hint of black pepper.
'I've never seen you look so happy' - Mmaphuthi Morule
She is spot on... Cooking turns me on... To a wavelength of complete bliss!
'
Every boy and every girl, spice up your life!'
I sauteed some onions and mushrooms in a separate pot from the prawns. This was done in the same ingredients as the prawns, but I also added some mixed herbs and extra ginger to the vegetables. I then added some peeled tomatoes and let them cook until they were soft and ripe. I mashed the tomatoes in the pot, to create a sauce for my curry. I then added some fresh, fat free cream (2 - 3 cups) and let it simmer at a low heat for 12 minutes.
I added my prawns to the sauce, once it was ready and mixed it all together. I chose to let it sit for a further 3 minutes at a low heat, but this is not a must.
Oh... I think I may have added a pinch of brown sugar to my sauce.
Dessert:
Malva pudding with a remixed hot-custard dressing
I am not at all equipped in the dessert part of my cheffing story. They say that practise makes perf. I have a lot of practising to do herewith.
I had some left over strawberries, some chocolate/vanilla ice cream and some custard.
What the frick can one do with these ingredients, that will make them appear less boring?
(
personal opinion)
So I took the risk of slowly mixing everything together on a heated plate, until I got it to taste like something wonderful. I added some lemon juice (THE SAVIOUR) and concentrated on creating a sweet, zesty sauce that would compliment the sticky malva pudding.
By the looks of it, I also added some sliced banana and fresh cream to the pudding sauce.
WOW, I'm such a chancer... Ha!
This is not the best look, but trust me... All's well...
... Ends well?
I hope that the meal was enjoyable for all.
I will be offering my services to those of you who want to warm up with each other this winter.
The going rate is R100/pp excl. groceries... I think that's fair... Tell me you'll have a three course meal at a restaurant for the same price and I'll throw in a free sandwich for the kids!
Happy Days!
Khaleesi of the *UNIVERSE*/GlassTableGirl x
P.S. I have an idea... I like to call it... SALE SAMEDI (Dirty Saturdays... with a silent 'e')
Jah bless!