6th Bang!

Le Dombolo

Ingredients:

3 cups of flour

2T sugar

2 pinches of salt

1 sachet of yeast powder

3 cups of lukewarm water

Step 1:

Mix your dry ingredients in a bowl.

Step 2:

Slowly add in some lukewarm water and mix, using your hand

Step 3:

Continue to add in water as you knead your dough

IF THE MIXTURE IS TOO WET, ADD IN SOME FLOUR, IF IT IS TOO DRY, ADD IN SOME WATER

Step 4:

Butter the inside of metal bowl

Step 5:

Once your dough is ready, transfer it into the buttered bowl and spread it around until it is evenly placed inside the bowl

Step 6:

Set your bowl aside and allow for the dough to rise (Approx. 30 minutes)

Step 7:

Place a pot (one in which you can place the bowl) on the stove and bring some water to boiling point

Step 8:

Once your dough has risen, place the bowl inside your pot and seal it with a lid to boil for approx. 20 minutes

 KEEP AN EYE ON YOUR DOMBOLO WHILST IT IS BOILING

Step 9:

You will know if your dombolo is ready if. when you turn the bowl over, it pops right out.

WITH THE CONSIDERATION THAT THIS WAS MY FIRST TIME PREPARING A DOMBOLO, I CHEATED AND USED A CAKE TESTER TO DETERMINE IT'S READINESS. A FORK IS ALSO A GOOD UTENSIL FOR THIS KIND OF TEST

Step 10:

Allow for your dombolo to cool for 3 minutes and cut it into any shape and size of your choice.

Beef Dombolo Stew

(before you start, pre-heat your oven to 180 degrees celcius)

Ingredients:

2 x Pieces of steak (lamb cutlets are also suitable)
2 x Potatoes
1/2 a green pepper, red pepper and yellow pepper
Chopped Mushrooms
1/2 an Onion
1 Tomato
Portuguese Chicken Spice
Dried Parsley
Black pepper
Steak and Chops spice
2T Tomato Sauce
1/2 cup of water
Olive oil
1/4 of a Beer
Fresh Coriander
Fresh ginger
Fresh Garlic

Preparation of the stew

Step 1:

Chop up your meat portions and place them in a pan at a low heat to marinade. Marinade the meat with 1/4 beer, 2T tomato sauce, steak and chops spice, dried parsley, a pinch of salt and black pepper

Step 2:

Dice your potatoes, leaving the skin on (very nutritional). Place them in a baking dish, drizzle with olive oil and season with a pinch of salt and black pepper

 

Step 3:

Crush some fresh garlic, ginger, lemon zest (grated lemon peel) and coriander into a bowl

Step 4:

Chop your vegetables into a shape and size of your choice.
I chose to dice the peppers, Julienne the onions, wedge the tomatoes, grate the carrots and slice the mushrooms

 

Step 5:

Sautee your garlic, ginger, coriander, onions and mushrooms. Once these have started to cook, add some medium curry powder to your pot

Step 6:

Add your meat cutlets as well as your carrots and peppers to the pot and sautee. Add water if necessary, to brew your ingredients

Step 7:

Once your mixture is at a constant boil, add your wedged tomatoes to the pot. Pour in the excess marinade and stir continuously until it is mixed into your stew

 

YOUR POTATOES ARE IN THE OVEN, ONCE THEY ARE READY, YOU MAY REMOVE THEM AND ADD THEM TO YOUR POT.

Step 8:

Mix in all of your ingredients and allow for your stew to simmer at a low heat for approx. 12 minutes. Once your stew has thickened slightly and all the ingredients are settled, you may turn off your heat.

Beef Dombol' Wombol

(serve your meal warm)

Bon Appetit!

Queen Ipel of the *UNIVERSE*/GlassTableGirl x

SOUP KITCHEN SATURDAYS

20th August '11. The Park behind the parking lot, by Capital lounge. Keyes ave. Rosebank. Please bring any donations etc. From 12h00-14h00. Many thanks!

LET'S FEED THE NEEDY AND NOT BE GREEDY!

Bisous tous les jours!

Queen Ipel of the Universe/ GlassTableGirl x

Man Eater and Promiscuous Girl


It is in my firm belief that everybody should identify a solid wingman in their lives. Having a wingman is one of the most essential elements of life and you can either choose somebody who is incredibly talented in this department or lose out on the Rock Star game.  All my life, I have been surrounded by the most elite of wingmen or 'wingwomen' as some of you like to say... Personally I think there are some words in the English language that can be left in the masculine form.(Just a thought)

My wingmen have always been on top form. The general citeria, for my wingmen goes as follows:

1) Make sure you are both able to drink Tequila
2) Make sure that you come in one car, so that none of you is left behind (Unless otherwise agreed upon)
3) Always make sure that you have a set time, to leave the party-generally you will push this by an hour or four
4) If the girl or boy you are interested in, is actually attracted to your wingman.

DO NOT BE BLEAK. Let him/her take one for the team.
5) Make sure your wingman has excellent peripheral vision.

ALL OF THEM MEET THIS CRIETERIA: From Botshel, to Noma, to Chouch, to Masings, to Muse, to Mogwants and Thabangalang.

As long as all of these requirements are met, you are definitely sure to have a ball of a time, no matter if at a club or a dinner for four.
Maybe tequila can be skipped if you are at a dinner? MAYBE?

Anyway, one of my favourite wingmen is definitely my third sister, none other than the original 'Man-Eater', Rorisang Motuba (I call her Rogsie). Wow, if there is any woman who knows how to lay down the mack, it is definitely her. She is ALWAYS ON THE PROWL, which is the best, because... Well so am I
She refers to me as 'Promiscuous Girl'... Do not ask me why, because... Just by the way, these names probably stem from the face that we are both in love with Nelly Furtado
So before you jump to conclusions... You should think about it, take a second.

She is an up and coming actress who has this abillity to charm anyone. WATCH OUT!

Rogsie is one of my inspirational sources in the kitchen. She is an amazing chef in her own light and definitely shuts my food down. When I grow up, I want to cook like her. When we were younger, I remember her breakfast dishes being one of a kind and to this day, she has never failed to please my mouth.

I am so happy to be able to have such a strong force in my life. She keeps me in check, where possible (As all my sisters do). Even though she is so far away I carry her be my side all the days of my life. Wow this is getting emotional.

So when we were in high-school... Or some time back in our earlier years, Rogsie and I would always challenge each other (subconciously) in the kitchen. I rememeber one day she came home from varsity... Hmmmm, the details and time may be slightly sketchy... This might have been during our heavier drinking days... Things were a bit blurry then.

Anyway, she came home one day and said 'Ipel, do you want an egg special'. My response to her was 'What the frick is an egg special' Et voila... Jizzfest in my mouth! BOOMSHAKALAKA!

Ever since that day, we have eaten countless amounts of egg specials... 'Egg whites only please!' I keep thinking to myself how amazing it will be when we have both made it in our international careers. WOW, it is going be even more special because we are already at an all time high.

One day, when we are constantly 'BALLLIIIINNNN'... You'll hear nothing but the swish of the net, because we are indeed straight shooters. Well, baby boo, this one's for you and all my blessings for your success. I wish you (my readers) all the success that life has on offer. Let us do this and be INTERNATIONAL BABY!

Bisous Tous Les Jours
Queen Ipel of the Universe/GlassTableGirl x

P.S. JUST WING IT! 

5th Bang!

ROGSIE'S EGG SPECIAL

(Before you start, pre-heat your oven to 180 degrees celcius)

INGREDIENTS:

2 eggs

2 slices of bread (I recommend Albany Wholewheat/Seed-Loaf/Rye Bread)

4 Rashers of Bacon (I recommend back/shoulder bacon)

1/2 an Onion

1/2 a Tomato

Mayonnaise (ESSENTIAL)

Mango Atchaar (OPTIONAL)

Fresh Garlic

Fresh Ginger

Black Pepper

2 pinches of salt (1 for each egg)

Paprika

Cayenne Pepper

Olive oil

2T Balsamic Vinegar

STEP 1:

Sautee Julienne onions in Olive oil, Garlic, Ginger, Paprika and Black Pepper

Step 2:

Place your bread on a baking tray, drizzle on some Olive Oil and put it in the oven to toast

Step 3:

Add your rashers of bacon to your frying pan and sautee with the onions

Step 4:

Once your bacon starts to ripen, add some chopped tomato to your pan and mash together with your other ingredients

Step 5:

Allow your ingredients to cook until the bacon starts to look slightly crispy

IT SHOULD BE TIME TO REMOVE YOUR BREAD FROM THE OVEN. DO NOT TURN OFF YOUR OVEN

Step 7:

You need to make two fried eggs. I prefer just the white of the egg.

Fry your egg whites by separating the yolk from the egg, into the pan.

Add some herbs, a pinch of salt and black pepper and fry them to your preference



Step 8:

Spread some Mayonaisse and Atchaar (Optional) across the face of your bread

YOU MAY REMOVE YOUR PAN FROM THE OVEN IF YOUR MIXTURE IS GRILLED TO YOUR PERFECTION

Step 9:

Dish out equal servings of your filling onto each slice of toast

Make sure to place your egg whites on top of your filling

One on each slice of toast

Step 10:

Sprinkle the top of your open sandwiches with some crumbed feta/any grated cheese of choice et VOILA!



J'espere que tu aimeras ton repas! (I hope that you enjoy your meal)

Queen Ipel of the UNIVERSE/GlassTableGirl x

Das Ist Gud

When I refer to myself as a chef, I always feel awkward about the fact. I have known food all my life and one thing that I can tell you is that I live for eating. If I could spend the rest of my life: sleeping in a hammock, on the beach, with the freshest of seafood
to indulge in all day-everyday... It would be late for my stomach.

I notice a sense of surprise in people's faces when I tell them that I am a chef. They usually ask me straight away what my 'signature' dish is. My usual response to this is: an uncomfortable smile, followed by the words: 'Ummmmmm, listen, I really have no idea'. Do you sense the awkwardness? Crickets perhaps...

I shall not tell a lie in saying that I know how to make everything. When I cook, I generally tend to WING IT! I do not know the 'correct' methods of cooking, but rather cook to the taste of my palette. This is a risky business I am running here, but hey, I LOVE TO LIVE ON THE EDGE. When cooking, one aspect that I believe is mandatory is, allowing for THAT SECOND OPINION. 'Always ask for a second opinion in life; Otherwise you will never experience the joys of having the ability to choose'- ANONYMOUS :)

As I progress in my International career, I want to make sure that all of my dishes are classified as 'signature'
What is the fun in having a signature dish, when you can create an abundance of dishes that leave their mark of individuality in your deepest of memories?

To answer your question, FOR NOW, my favourite dish to make is none other than, A BACON SANDWICH!

Lebewohl!
Queen Ipel of the UNIVERSE/GlassTableGirl.

P.S. Lachen! (Laugh!)

4th Bang

The Muse

(Before you start, preheat your oven to 190 degrees Celsius)

Ingredients:

2 x slices of bread (I recommend Albany Wholewheat/Seed loaf/Rye Bread)

Mayonnaise (ESSENTIAL)

3-4 rashers of bacon (I recommend Back/Shoulder bacon)

1/2 a Tomato

1/2 an Onion

3-4 Shrooms

1/2 an Avocado (OPTIONAL)

2-3 T of Balsamic Vinegar

Cayenne Pepper

Black Pepper

Oregano/Mixed Herbs

Pinch Of Salt

1/2 cup of grated cheese (I recommend Mozzarella)

Olive Oil

Fresh Garlic

Fresh Ginger

Step 1:

Butter one side of each slice of bread and place them in the oven to bake until toasty brown (approx. 12 minutes)

Step 2:

Sautee your Julienne (Go back to 2nd BANG! for guidelines) onions in some olive oil, fresh garlic and fresh ginger

Add some mixed herbs and Cayenne pepper to your pan and sautee until slightly golden

Add some chopped shrooms to your pan and sautee with the rest of your ingredients until the water (released by the shrooms) has mostly evaporated

Add your bacon to the pan and fry at at medium heat

If your pan starts to lose a bit of moisture, add a few drops of water as well as some more Olive oil

IT SHOULD BE TIME TO REMOVE YOUR BREAD FROM THE OVEN

IF NOT, KEEP A CLOSE EYE ON IT AND REMOVE WHEN IT IS TOASTED TO YOUR HEART'S CONTENT.

Step 3:

Let your ingredients cook until the bacon is slightly crispy

Add your chopped tomatoes and mash them in your pan until soft

Make sure to mash all the ingredients together where possible

When your bacon is crispy and mauve in colour, add 2t of balsamic vinegar and once again sautee your mixture at a medium heat

Step 4:

Remove your pan from the hot plate and grate in and mix your cheese into the pan until it has melted completely

Allow your sandwich filling to cook whilst you prepare the base

Step 5:

Lightly spread some mayonnaise on each slice of toast

Slowly pour your fillings onto the one slice, spreading each ingredient evenly across the face of your toast

Put the remaining slice of toast, face down on the the other and cut your sandwich.(I recommend diagonally)

OPTIONAL: If you are a fan of the Avocado, feel free to add some cold, sliced avocado to your sandwich before closing and cutting it :)

 I hope you enjoy this simple process of making the Bacon Sandwich.

Guten Appetit!

Queen Ipel of the Universe/GlassTableGirl x