Gluten Free Almond Cake/Tart

This cake is absolutely delicious and extremely simple to make. It is really moist and has a great almond flavour.

Cake

Ingredients

  • 100g ground almonds
  • Pinch salt
  • 50g icing sugar
  • 50g regular sugar
  • 1 large egg – beaten
  • 4 tablespoons unsalted butter (55g), melted and cooled, plus more for the pan
  • ½ teaspoon almond extract or 1 teaspoon almond essence
  • 1 1/2 tsp Vanilla extract
  • Pinch of salt

Glaze (optional) – Mix the ingredients below adding more or less sugar depending on the consistency you want

  • Icing sugar
  • Water
  • Almond extract
  • Squeeze fresh lemon juice

Method

  • Preheat the oven to 160°C. Line the base of a 6-inch (15cm) cake pan with parchment paper cut to fit and generously butter the bottom and sides of the pan.
  • In a large bowl, combine the ground almonds, salt and all sugars.
  • Add the beaten egg, melted butter, and almond extract to the dry ingredients. Mix until smooth. The batter should be quite thick.
  • Scrape the batter into the prepared cake pan and smooth the top.
  • Bake for 35 to 40 minutes, until the cake is golden brown and a cake tester inserted into the centre comes out clean. Carefully turn the cake out of the pan onto a wire rack and let it cool completely.
  • Pour the glaze (if using) over the cooled cake and allow to set (approx. 20min).

The almond cake will keep in an airtight container, or well wrapped in plastic wrap, for several days.

Nice! and Tasty – Chris

New Year 2019

Regardless of the country in which you live, if you are reading my blog right now you are possibly making plans to celebrate the end of 2018 and the start of a New Year, with all its promises.

We humans seem to have the knack of facing the New Year with optimism time and time again. It is this hope and positivity when thinking about the year ahead that keeps us going, despite any  hardships and sadness that we may have had to endure during the past year. It’s just as well that we are often able to start the New Year with enthusiasm and a certain amount of excitement at what the coming year will bring.

With the world having become so very much smaller due to technology, one is able to watch people in all different countries celebrating the arrival of the New Year. One can begin by watching magnificent firework displays in cities such as Sydney, Australia, or Auckland, New Zealand and then travelling to Africa and watching festivities taking place in Cape Town. Two hours later, the crowds around Trafalgar Square in London, despite the cold, are always up for a rip roaring New Year’s Eve party – even going so far as to jump into the freezing fountain (obviously alcohol fuelled!) Firework displays along the banks of the River Thames are also par for the course.

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Times Square in New York is among the last cities to celebrate the arrival of the New Year (obviously this depends on which continent one is living when making the comparisons) and the freezing cold weather seems to do nothing to dampen the enthusiasm for being part of the activities. Similarities do seem to exist in Western societies when it comes to the New Year celebrations. Counting down the minutes to 12 midnight, letting off fireworks, kissing those nearby (!) and toasting one another with glasses of bubbly – all these are well known to many of us.

The singing of Auld Lang Syne (composed by Robert Burnes) is, for many traditionalists, an absolute necessity at the start of the New Year.  However, if one were to actually celebrate New Year in Scotland things could be quite different.  The Scots celebrate Hogmanay (as opposed to New Year) and for them the traditions include the “first foot”. This has to be a dark haired man bringing with him a piece of coal and other items such as some shortbread, and a “wee dram of Whisky” entering one’s home at the stroke of midnight, or just after, in order to ensure good health and prosperity for the coming year.

Many of us have good and maybe not so good memories of New Year’s Eve celebrations over the years. Waking up on 1 January can be a painful experience due to the night before. There are parties which may have been well worth the headaches of the morning after, while others are best forgotten. With drinking and driving laws in most countries these days, many choose to stay at home on 31 December and watch television, or have a special meal in an attempt to stay awake long enough to toast the arrival of the New Year with a glass of champagne.

Here’s hoping that 2019 worldwide is a less traumatic and troubled year than many of the more recent ones have proved to be. To anyone who is reading this, my wish is that you will have a wonderful start to the New Year.

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CHEERS

Update and Comments: December 28, 2018

I cannot believe that it is over two weeks since my last update and comment! These public holidays which are accompanied by frenetic activities such as cooking, baking, wrapping gifts and spending time with family and friends tend to result in my getting all mixed up regarding the days of the week. Anyway, another Christmas Day has come and gone and a great time was had by all and now it’s time for a quick update!

As promised, I have inserted a photograph in the about page, and I have also created the contact page. Furthermore, the “Guest Contributor” section has been started with a hobbyist chef and his recipes. I am planning that, over the next few days, I will be starting to publish the first of several articles on local South African artists highlighting some of their work. This is all thanks to the kind co-operation of the Staedtler Company in South Africa and their extremely informative magazine, “MARS arts crafts and design”.  More information will be given to you under the umbrella of “Artists”. Suffice to say that I hope you will find this section of great interest.

Since having to say goodbye to our dear Rudie, I have been in touch with the well respected breeder from whom we purchased him almost 13 years ago, and it seems very likely that soon we will be welcoming a new German Shepherd pup into our home. I will be giving you more info (for those of you who, like myself, are dog lovers) regular updates on this development.

Meantime, as we all recover from an overload of food, alcohol (if one does imbibe), people and end of year stress, I will just say that I truly hope that we can share a lot of thoughts, ideas and useful information in 2019.

Once again, that’s all for now and see you on the Magic Roundabout!

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Clam Chowder

Ingredients

  • 400g cooked clam meat coarsely chopped
  • 4 rashers bacon finely chopped
  • 1 brown onion finely diced
  • 2 carrots finely diced
  • 4 large potatoes, peeled and cut into small dice
  • 2 cloves garlic crushed
  • 500ml chicken stock
  • 250ml dry white wine
  • 300ml cream
  • Handful of Italian parsley roughly chopped
  • Salt and pepper
  • Olive oil

Method

  • In a heavy based pan, fry the chopped bacon in a little olive oil until it is just starting to crisp and the bacon fat has all rendered out.
  • Remove with a slotted spoon leaving rendered bacon fat in the pan.
  • Add the onion and carrot and gently sautée stirring occasionally until starting to soften about 10 minutes.
  • Add the garlic and gently fry for about 1 minute
  • Add the diced potato, wine and enough stock to ensure the vegetables are totally covered by liquid.
  • Simmer for about 20 minutes or until the potatoes are starting to break up.
  • Stir everything vigorously to break up a lot of the potato – (you are looking for a slightly chunky potato soup type consistency). A potato masher also works well. It is ok if the carrot doesn’t break up as easily as the potato.
  • Add all the clam meat and most of the bacon leaving some for the final garnish
  • Add the cream and bring everything back to a simmer.
  • Stir through the chopped parsley
  • Adjust seasoning

Serve in bowls with chunks of crispy bread

Nice! and Tasty – Chris

How Full is YOUR Glass?

Do you ever get the impression that somehow your moods are being determined for you and that there’s not much you can do to change how you feel?  I am constantly in touch with people of all cultures, creeds and financial situations and everyone seems to have one thing in common – an on-going battle to see the glass half full, when life is throwing curved balls their way. Somehow these challenging moments often coincide with the end of the calendar year and the Christmas season. This is a time when families are often separated and loneliness itself can be debilitating. How can one cope when you are feeling sad and abandoned and spending the holidays alone?

Glass 285x201 458985955Depending on where in the world you find yourself, it shouldn’t be too difficult to identify others whose circumstances are far worse, or at least comparable, to your own. Just reaching out to give them some encouragement often helps to alleviate your own feelings of sadness or despair. If you are able to cheer up another person  and maybe even get them laughing, it’s amazing how much it impacts on your own mood. I am not talking about major depression here, that is a different situation entirely, and medical intervention is critical to prevent potential self-harm, especially at Christmastime.

Missing someone who has recently died and handling the grief process makes it virtually impossible to see the glass half full. Something which I found helped me tremendously after losing a best friend through cancer, was to sit down and write her a long, chatty letter, telling her all my latest news. Having spoken  to her son and his family, I was able to tell her about her young grandson whom she had never met. It was very emotional to write this letter, but once I had finished it, re-read it and then disposed of it, it felt just the same as when we used to have our regular conversations before her illness. A cathartic way of channelling sadness which may be of help to others.

A totally different way to try to lift the cloud of negativity is, and I know this is a cliché, to do some form of exercise which will produce the endorphins in the brain which in turn will assist in a more positive frame of mind. All of you personal trainers out there will most likely be endorsing this advice.  It can be so tough to actually force oneself to get up and at it and do that dreaded exercise. However, it is amazing how much better you often feel after a good workout, whether it is running on a treadmill, going for a long walk, riding a bicycle, bashing a punchbag with great gusto or having a swim. The results are much the same, although the amount of stiffness the next day depends on the activity chosen!

Cartoon Frog

The moral of the two frogs

The story of the two frogs who fell into a tub of cream is another example of seeing the glass either half full or half empty and acting accordingly.

The first frog looked at his situation and, knowing he couldn’t swim in the cream, just gave up and sank to the bottom of the tub and died. His brother on the other hand realised that if he kept on kicking his little legs he could stay afloat in the tub of cream. He kicked and kicked and carried on kicking. Suddenly the cream began to turn into butter, and guess what? The little frog was able to hop out of the tub of cream and life carried on for him.

So, the moral of the story is that things are not always as bleak as they may first appear. Sometimes one has to try to look outside the box to find the answer to life’s problems. When all seems to be lost just carry on kicking your way to the top.

When the glass still seems half full, the following poem might help to keep you focused on the fact that everything changes, and when you are really down, the only way is up!

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DON’T QUIT

When things go wrong,
As they sometimes will,

When the road you’re trudging
Seems all uphill,

When the funds are low and
The debts are high,

And you want to smile
But you have to sigh,

When care is pressing you down a bit
Rest, if you must…but don’t you quit.

Success is failure turned inside out
The silver tint of the clouds of doubt.

And you never can tell
How close you are,

It may be near when it seems afar.

So stick to the fight
When you’re hardest hit…

It’s when things go wrong
That you MUST NOT QUIT!

Anon.

Tuscan Chicken

This is a really tasty way to serve chicken breasts which can often be quite dry, if not cooked correctly. It is great served with steamed rice and serves 4

Ingredients

  • 4 Chicken breasts, halved and slightly flattened
  • 1 large onion finely chopped
  • Olive oil
  • 1 tablespoon butter
  • 5 garlic cloves, crushed
  • 250ml white wine
  • 300ml cream
  • 250ml chicken stock
  • 1 handful of grated parmesan
  • 2 handfuls chopped baby spinach
  • ½ cup sundried tomatoes, sliced
  • 1 Tablespoon mixed dried herbs
  • Salt and pepper

Method

  • Season the chicken with salt and pepper and then gently fry the chicken breast in a little olive oil until nicely browned and nearly cooked through. Remove from pan.
  • Gently fry the onion in the butter and 1 tablespoon of olive oil. When soft, add the crushed garlic and fry for about 1 minute taking care not to burn the garlic
  • Add the wine, and reduce to about half then add the mixed herbs
  • Add the chicken stock and reduce a bit
  • Add the cream and simmer for a few minutes until the cream has reduced slightly
  • Add spinach and sundried tomatoes and gently cook until the spinach has wilted
  • Add parmesan and stir through.
  • Taste and season as required
  • Add chicken breasts back to the pan and cook gently until they are cooked through

Nice! and Tasty – Chris

Guest Contributors

The aim of this section is to add interest and value to the “Magic Roundabout”, by having guest contributors with varying skills and/or interesting careers. I trust that you will find these refreshing and informative.

Gooey Chocolate Brownies

These are great on their own either served at room temp. or straight from the refrigerator. Or you can add a scoop of vanilla ice-cream for a slightly more decadent dessert.

Ingredients

  • 115g unsalted butter
  • 250g good-quality dark chocolate, chopped
  • 90g good-quality milk chocolate (I use Lindt),
  • 100g castor sugar
  • 100g soft brown sugar
  • 3 eggs
  • 1/4 tsp baking powder
  • 1 1/2 tbs Dutch or other good quality cocoa powder
  • 1 1/2 tsp Vanilla extract
  • 80g plain flour
  • Pinch of salt

Method

  • Preheat the oven to 170°C
  • Grease a 18cm x 27cm brownie pan with oil spray before lining the base and sides with baking paper.
  • Melt butter and 160g dark chocolate in a double boiler or in a heatproof plastic bowl in the microwave. Cool slightly.
  • In a separate bowl, combine the two sugars, the eggs and vanilla, and whisk by hand to combine. Add butter and chocolate mixture, then sift over dry ingredients and fold them through the mixture to gently combine.
  • Finely chop the milk chocolate and remaining 90g dark chocolate and add them to the brownie mixture.
  • Pour the mixture into the prepared pan and bake for approx. 25 minutes or until crusty on top and soft in the centre.
  • Leave to cool in the pan, then turn out onto a wire rack.
  • Once cool, cut into 4cm squares.
  • Store in an airtight container, such as Tupperware, in the fridge.

Nice! and Tasty – Chris

Portuguese Mussels

A great alternative to the classic French style mussels.

Ingredients

  • 2 – 3kg live mussels, (or frozen if you cannot get fresh) cleaned
  • 1 Chorizo, skin removed and finely diced
  • 1 red pepper
  • 1 yellow pepper
  • 1 tin chopped tomatoes
  • 3 cloves garlic finely chopped
  • 3 – 4 Tablespoons good olive oil (not extra virgin)
  • 2 challots finely diced
  • 1 glass white wine (sauvignon blanc is best)
  • 1 bunch fresh coriander
  • Salt/pepper if needed

*Fish Stock if needed (see bottom)

Method

  •   Remove the skin from the peppers

      How to peel peppers
1) Cut the peppers in half and remove the stalk, seeds and white membrane.

2) Place the peppers under a hot grill, skin side up, turning as the skin blackens.
3) Seal in a plastic bag and leave to cool.

4) Remove the peppers from the bag. The skin should now peel away easily

  • Chop the peppers into small cubes
  • Heat the oil in a large heavy based pot and gently fry the onion until soft
  • Add the Chorizo and gently fry until golden and slightly crispy
  • Add the garlic and fry for a minute or so taking care not to burn
  • Add the white wine and boil for a few seconds
  • add the tomatoes and peppers and bring up to the boil
  • Toss in the mussels, cover with a tight fitting lid and steam until they shells open (approx 4-5-minutes)
  • As soon as the shells have opened, remove from the heat and add a large handful of freshly chopped coriander
  • discard any mussels that have not opened.
  • Serve in bowls with crispy bread to soak up the juices

*Live mussels contain their own seawater which becomes its own stock when cooking. If you are using frozen mussels you can add some fish stock to increase the sauce volume in need.

Nice! and Tasty – Chris

Food, Recipes, Restaurants

 

My first contributor is Nice! and Tasty – Chris”. 

I have had the privilege of sampling Chris’s food in the past  and it has always been exceptionally tasty and imaginative. Nice! and Tasty – Chris will be the main contributor in this section.

In his own words:

Originally from South Africa and now residing in Auckland, New Zealand, I have been cooking and experimenting with food for around 20 years. Being self-taught, I’m not constrained by any one style or cuisine, however over the years I’ve developed a real passion for creating desserts as well as slow cooking. My philosophy is straight forward really – look for and purchase the highest quality ingredients your wallet will allow. Don’t over-complicate food, and exercise discipline in cooking, realising that more often than not, fewer ingredients are better. Be mindful when cooking. I put as much concentration and feeling into frying an egg as I do when creating a complex dessert. Whilst presentation is important, ultimately it’s the depth of flavour and texture of food which determines a great dish.