Table Manner

19/10/2023

Make sure to follow Unplug magazine. My falafel recipe will be featured in the November issue.

🎉🍴Exciting news! Mario Kontaxis is sharing his famous falafel recipe with our readers in the latest issue of Unplug magazine Za! 🌯🤤

Are you a fan of Mediterranean cuisine? Don't miss out on this delicious recipe that's perfect for lunch, dinner, or even as a snack! 🙌🏼

🔥👨🏻‍🍳 🍽️🌍

02/07/2023

My take on a Carrot cake. Instead of cream cheese, I did a thin Royal icing instead, with chopped walnuts.

RECIPE:

4 eggs
400ml coconut sugar (or 300ml normal sugar)
750ml Farina 00 flour
5 tsp (25ml baking powder)
1 tsp (5ml) bicarbonate of soda
250ml buttermilk
100ml canola oil
1 tsp (5ml) vanilla extract
Pinch of salt
100ml freshly squeezed orange juice
The zest of 1 orange.
400g of peeled and grated carrots

ROYAL LEMON ICING:

3 egg whites
500ml (2 cups icing sugar)
10ml freshly squeezed lemon juice
Zest of 1 lemon
1 cup chopped walnuts or pecan nuts

METHOD:

Whisk your eggs by hand with the coconut sugar until well combined. Add all wet ingredients and whisk for a further 2 minutes. Seeve in the flour, the baking powder and the bicarbonate of soda and pinch of salt, and fold gently until well combined. Now fold in the carrots gently until well combined.

Transfer into a cake tin that's been greased with butter and dusted with extra flour, and bake in a preheated oven at 190°C for plus minus 50 minutes to an hour.

Turn out from cake tin, and allow it to cool down on a cooling rack before decorating.

THE ICING:

Combine all ingredients, and pour evenly over cake while still on a cooling rack with a bowl underneath, catching all the access icing without making a mess. Distribute the walnuts or pecan nuts on top while icing is still wet so that nuts can stick well.

Enjoy your cake!!!

30/06/2023

Not your traditional cream cheese iced carrot cake. This beauty has a thin layer of royal icing instead, topped with walnuts.

29/06/2023

Gorgeous Italian ciabatta, topped with Himalayan salt and fresh Dill. And as always, Stoneground cake flour courtesy of Eureka Mills

29/06/2023

Egyptian Falafel, served with traditional tahini dip. The aroma is truly flirtatious!!!

26/06/2023

Eureka Mills thank you for this amazing flour!!!!! The end product was just phenomenal. A delicious olive and spring onion bread!!!!

24/06/2023

CARROT, CELERY & GINGER SOUP.

Ingredients:

1 medium onion diced.
1 small clove garlic.
250g of peeled and thinly sliced carrots.
10ml of grated fresh ginger.
1 full stem of celery without the leaves roughly chopped.

Method:
Add carrots, onion, garlic and celery into a medium sauce pan with a bit of olive oil, and sweat over a medium heat until veg soften. Add the ginger, plus 750ml of water and simmer for t minutes on low heat.

Allow soup to cool down to room temperature, and blend in a blender. Return to the stove and on low heat, allow soup to simmer while you season with salt and pepper.

24/06/2023

Turn vegetables into something more...

3 x medium sized potatoes (peeled and grated finely).
2 x medium carrots (peeled and grated.
1 x cup roughly chopped sweet basil.
4 x baby marrow grated.
2 x large eggs.
5ml smoked paprika powder.
5ml salt.
5ml black pepper.
5ml nutmeg powder.
10ml baking powder.
Half cup plain flour. (If you prefer self raising flour, no need to add baking powder).

Method:

Beat the 2 eggs lightly, and combine with the vegetables. Make sure you squeeze all access liquid from the grated potato.

Add the flour and the baking powder and all your spices to the mixture and mix well using a spatula.

Heat up your pan over medium heat with a couple of table spoons olive oil, and scoop about 100g patties of your mixture into the oil. Fry on either side till golden brown and serve with lemon.