Living on the prairie

So, over this last week-end I have read all the Little House on the Prairie books. Such beautiful books filled of stories of an inspiring family! There was something charming with living back in those days, but reading the books also makes me grateful to be able to go to the shop and buy whatever I want without having to produce it myself 😀. It is so fun to read books about the stories of people that lived long ago, the people that made up the history of our world.

 

I think what is most beautiful about the books is the positive, sweet attitudes that the members of the Ingall's family had, both towards each other and towards life, despite the challenges. And as I look at the lives of people around me, I am reminded that we are all living our little prairie lives in our own way. We are all creating history, we are all leaving a legacy.

 

I also realized that living a little prairie life the way the Ingall's did is about living life to the full. Embracing the sunrises, the flowers, the fresh springs, the long winters, the hard work with a joy and a positive attitude...that is what makes life fun to live. Learning to squeeze out every last drop that the day has to offer.

 

Tonight I was meant to go to a baby shower for a friend, but it was cancelled because she had her baby instead. So I got to sit and enjoy the cupcakes I had made together with some friends and family and now I am sitting looking at the fire crackling in our fireplace and listening to my husband playing guitar and I am grateful... grateful for the life I have and the ability to enjoy living it, through the ups and downs.

 

These chocolate cupcakes were really good! Click here for a link to the recipe. The icing was AMAZING!!! I made a chocolate buttercream icing but threw in some extra cocoa and cream cheese:

125g margarine, room temperature

1/2 cup / 125 ml cocoa

2 cups / 500 ml icing sugar

2 tbsp milk

100 g cream cheese

 

1. Beat the marg until it gets whitish and light. Add the icing sugar and beat some more.

2. Add the cocoa, milk and cream cheese and beat until the consistency is smooth and creamy.

3. Spread or pipe over cupcakes.

 

Happy baking!

Love,

Heidi

 

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Do you know what I am looking forward to?

This...

A delicious braai (barbecue, grill, whatever you want to call it)! There is no better way to spend a warm summer evening than sitting around a fire with the company of family and friends, and the smell of freshly grilled meat. It makes me long for summer yet at the same time I can't help loving this...

The crisp freshness of winter and snow. Cosy nights snuggled up around candles, drinking hot chocolate. This is one of the things I love most about living in Sweden...the clearly different seasons. The new life of spring, the exuberance of summer, the bright colours of autumn and the crispness of winter. It is beautiful!

 

Here comes a recipe for one of my favourite meals to create some warmth in the winter cold. A delicious Thai chicken curry. You can adjust the heat of the curry by adding more or less curry paste.

 

Have a great week!

 

Love,

Heidi

 

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A sneak peek into the past...

So, 2013 has come to an end. It has been a year of growth, of love, of joy and ultimately of faith, learning to trust when all circumstances are saying " Impossible!" , yet believing that it never really is.

Challenging ourselves to a New Year's hike at Skurugata, a big canyon/gorge close to Eksjö

 

The journey of living life is fantastic and fun. The challenge is learning to live a life that is not just about me. It is so easy in our modern society that our eyes are drawn to ourselves...my desires, my dreams, my wants. And while there is nothing wrong in pursuing that, ultimately our focus should be on "What can I give, not what can I get."

My favourite chocolate cake recipe with milk chocolate ganache and fondant snowflakes

How many times don't we get stuck in our feelings, doing something if we feel like it, not doing something when we don't. Yet there is something so beautiful and so powerfully in sacrificing something of ourselves, be it time or money or whatever, in order to help make someone else feel better. It is in those sacred moments that we often end up feeling way better than we would have had we pursued our own wishes.

I love my family!

At the dawn of this new year, let us help each other to think more about others than ourselves. Let us help each other to reach our dreams together. Let us help each other to grow in love.

 

May 2014 be a blessed year of peace, joy, love and hope!

Love,

Heidi

 

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❤️LOVE❤️

Hello everyone!

 

I'm back after a break from blogging! It's been fun and busy running after 2 precious children, renovating and trying to find time to live in the now. It's so easy to long for moments in the future, or miss moments from the past, but learning to REALLY live in the present is a challenge at times. But it's been something that I've been thinking about lately, to make the most of the moments that we have because soon they will be gone and there will be new moments to enjoy.

One of my favourite type of moments is romantic moments, so when I was asked to make a wedding cake for today, I happily agreed! Celebrating LOVE is one of my favourite things to do!

(Please excuse the photos...the dark Swedish winter is not the most ideal for photography😄)

 

So as we head into the new year, let's remind each other to live fully and to LOVE fully!

 

Love,

Heidi

 

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A whole lot of diggin' fun!

Children are a blessing! I remember the first time I held my oldest son, the feelings were overwhelming. Somehow when you get a child, you think you know what love is, but actually, the more time I spend with him the deeper the love grows. It is amazing the ability that children have in impacting our lives.

Now it's 5 years later and I can't believe that my baby is on his way to becoming a thoughtful, intelligent, kind yet strong young man!

What a blessing he is! When he turned 5 in November he wanted to have a building/construction party, here is some snapshots:

When the kids arrived they had a visit from "Builder Bull" who took them into the basement for some challenges. First they had to find head bands which then split the group into two teams depending on the colour headband they found. The two teams then had different relays so they could run off some energy. After that it was time for lunch, a "Build-your-own-burger bar". After lunch the birthday boy opened his presents and then we headed outside for some digging-in-the-sand games. It was a chilly day so after the games we came back inside to eat cake and ended off the day by crafting our own bulldozers. It was super fun!

Elias, I am so proud of you my son. I so look forward to the adventures, the laughter and the memories that lie ahead!




To all of you with kids...remember to cherish the moments, they go by so quickly and can never be brought back!




Love,

Heidi

 

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Strawberry Delight

This week-end we celebrated my sister-in-law's birthday a little early because she is heading on an adventure to India for 3 months. I tried a new recipe with puréed frozen strawberries in the batter and it came out amazing. It was such a refreshing cake! I layered the bases with my favourite cream cheese frosting and fresh strawberries...Yummy!

 

If you want to try this cake out, you can find the recipe over at Smitten Kitchen.

Happy travels, Mickie!

Love,

Heidi

 

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The legendary Lightning McQueen

Lightning McQueen is one of the most popular Disney characters, at least in my household of boys. So I was happy when a friend of mine asked if I could make a Lightning cake for her 5 year old son. A delicious chocolate cake with chocolate buttercream. It came out pretty cute!

Happy baking!

Love,

Heidi

 

 

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Bonde + Kock = Sant

Today is the day...it is time for one of the semi-finals for the "Årets Kock" in Jönköping.This is a competition in Sweden where professional chefs get to challenge each other to see who can be crowned Sweden's next best chef. It is a gastronomical heaven to see the creativity that the chefs have and the masterpieces that are presented...so of course I'm going to pay the competition a visit and check it out!

Last week-end I was invited, along with some other foodies from Jönköping, to a day of food and fun. The day was organised by LRF who are also one of the sponsors for the competition. The aim of the day was to highlight the benefits of using locally manufactured, good quality products and also to encourage a deeper understanding between farmer och chef.

The day started off at Säby Gård, a farm where ecological, high quality meat is produced. It is located in Skärstadalen, one of the most beautiful areas in Jönköping. We were met up by the very hospitable Göran and Maria who gave us an extensive tour of their farm. They also explained the process behind what creates meat that is of a high quality. Did you know that if a cow is stressed when it is slaughtered, that will result in a tough meat that often is a more purpley colour instead of the deep red that it should be? That was one of the facts that we learnt while visiting Säby.

At this farm, the animlas are left to grow at their own natural pace, they are not fed any unnatural food and are left to enjoy the fresh air for much of the year. If you live close to the Jönköping area and are looking for some good meat, then you can easily go onto their website and order one of the different beef or lamb packages that they offer. Try it...believe me, you won't regret it!

Viktor Westerlind, winner of the "Årets Kock" 2009 joined us for the day and prepared some delicious delights. At Säby we were served a "fika" of air-dried wild boar, sourdough bread, cheese from Jokkmokk and delicious apples. Simple but so mouth-wateringly delicious!


Left: Viktor Westerling together with Göran from Säby Gård and one of their cows. Top right: Me together with the other bloggers. Bottom right: Göran and Viktor preparing the "fika".

The next stop for the day was Rudenstams, an apple orchad whose goal is to provide Swedish apples all year round in order to decrease the amount of apples that are imported to Sweden. Here we were given a tour of the orchads and were shown were all the packaging takes place. All the apples are hand-picked and treated like eggs in order to protect the sensitive skin and prevent unneccessary bruising. We got to taste a few of the different types of apples and it's amazing how they can have such different characteristics. Rubinella is my new favourite apple! Rudentstams also has a little county store which is one of my favourite places to walk around and look. It is set in a beautiful environment and it is so relaxing to go out and get inspired by the products that they sell. In the spring when all the apple trees are blooming, they open their orchads up for the public who can buy a picninc basket and go and soak in the beauty of spring amongst the beautiful blossoms, something that I'm definately going to give a try next spring. They also offer several other activites which are equally charming, so check them out and pay them a visit.

At Rudenstams Viktor prepared a three-course meal which was phenomenal. Here is what the menu looked like:

Starter:

Chantarelle soup with a roasted onion cream and bacon crisps together with sourdough bread and home-made butter

 

Main meal:

Sirloin steak (from Säby Gård) with salt-baked celery root and sides

 

Dessert:

Cinnamon and sugar fried apples (from Rudenstams) served with a decadent chocolate cream

 

 

It has been a long time since I ate such a well-composed meal. Really delicious! And the salt-baked celery root is something that is definatley worth trying!



Top left: One of the owners explaining how the apples are stored to preserve the flavour. Top right: The apples that will be sent to make different types of drinks. Top middle: Inside the country store. Bottom right: Viktor Westerlind and I. Bottom left: The fantastic meal we were served.

A big thank you to Anna from LRF for organising a great day. Thanks also to Viktor for the fantastic food, and both Säby Gård and Rudenstams for your hospitality. It was a fantastic day and it was great to make some new blogging friends.

If you're tempted to try that salt-baked celery root (celeriac), go to Amy's blog for the recipe...it's definately worth a try!

If you want to read up more about the "Årets Kock" competition, check out Håkans blog.

Patrick has also written about his experiences from the day, check them here.

I'm looking forward to going to the competition and will get back with some photos from it later!

Have a great day!

Love,

Heidi

Lots of new beginnings...

Hello everyone!



I hope that you are all doing well and that those of you in the northern hemisphere had a great summer and those of you on the south side of the world had a cosy winter.



Here things have been pretty crazy with a lot of changes and exciting new beginnings in my life...hence the lack of updates.

But let me share the good news with you. Here is a clue:

Yip! We are the owners of our first little house, a cute and quaint jem that needs a little polishing...okay maybe a lot of polishing. But the renovating process has been fun so far and we do it in little projects...you can't renovate all the time, we have to live as well, right? This little home is a miracle for us and we are loving it!



Okay...the next little piece of good news...

Yes, you saw right...that's a cute little pair of mini-me feet. Baby nr 2 is on its way and we are all delighted. Especially me...now that the nausea has gone over. What a terrible few months that was. But now I'm ok, as long as I eat...like all the time...it's a good thing my body uses more energy at the moment.



Anyways, now that you know my good news, maybe you'll be a little more excusing of my absence:-).



Unlike you lucky people in the southern hemisphere, who are heading in to spring and many lazy hours on the beach, up north we are going towards more cosier times with lots of candles and fiery nights. Here's a recipe for one of my favourite fruit salads that has an autumn feel with its stewed figs and cardamom syrup...enjoy!

Ingredients for 4 portions:

4 fresh figs

8 fresh strawberries (you can use frozen if you don't have access to fresh ones)

1 orange

1 banana

2 granadillas (passion fruit)

1/2 pineapple

1 dl frozen raspberries



Cardamom syrup:

50 ml (1/2dl) sugar

1 tbsp water

1 tsp grinded cardamom



1. Make the syrup first: Put the sugar, water and cardamom in a little pot and boil until it has a syrupy consistency, without it getting any colour.

2. Peel and chop the fruit into little pieces (except the figs).

3. Put 200ml water and 50 ml sugar into a pot bring to the boil. Lower the heat and let it simmer. Cut the figs into four pieces and stew them in the sugar water for a few minutes. Remove from water and garnish the fruit salad with the figs.pour the syrup over and serve with vanilla cream.



Have a happy day!



Love,

Heidi

Happy Easter!

Here are some cute cupcakes for Easter! And they are dangerously delicious! I have found my new favourite "go to" chocolate cake recipe...Ina Garten is my new hero:-). This cake comes with a warning: it is DANGEROUS! Only because it's so easy to make and it's so delicious! Don't say I didn't warn you...

 

To see this recipe in Swedish, click here.

From Barefoot Contessa at Home

Chocolate cake
butter for greasing the pans
1 3/4 cups flour
2 cups sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk
1/2 cup vegetable oil
2 eggs
1 tsp vanilla
1 cup freshly brewed hot coffee

1. Make the cake: sift the flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of an electric mixer on low speed until combined. In another bowl, combine the buttermilk, oil, eggs and vanilla.

2. With the mixer on low speed, slowly add the wet ingredients to the dry. with the mixer still on low, add the coffee and stir just to combine. Pour the batter into 2 buttered and floured 9 inch cake pans or into your cipcake wrappers. Bake the cake at 180 degrees C for 40-45 minutes and the cupcakes for 15-20 minutes. Cool completely before frosting.

Happy baking!

Love,

Heidi

 

 

 

Spring is here!

Easter is one of My favourite times of year...especially here in Sweden because it symbolises the start of spring, which means that summer is on it's way...which is a big thing in Sweden! Seriously, when it is winter here people go into hibernation, which may sound strange if you come from a warm sunny South Africa, but if you've been in Sweden during winter you understand that it's not so fun to stand outside and chit-chat when it is -10 degrees C and the wind is blowing through your bones.

And it is SOOO nice to be able to go outside without it taking half an hour just to get all the jackets, shoes, scarves and gloves on...

But one of the things that I love most about Spring is seeing everything come to life again, the new leaves sprouting on the trees, flowers blooming. It kind of reminds you that there is always a new beginning. When things get tough, there is always a spring around the corner. And it also reminds you what Easter is really all about...new life and second chances!

Here is a springy chocolate cake with cherry blossoms on made for a sweet girl who turned 18.

 

Love,

Heidi

 

 

 

 

 

Sweet 18

Here's a photo of a cake I made for a sweet young lady who recently turned 18. I was happy with how it turned out, and apparently it tasted good...and in the end, that's what is most important isn't it? Cakes are made to be eaten and not just looked at, right? The recipe is Ina Gartens double chocolate cake recipe, it is my new favourite, and it was filled with scrumptious caramel and cream.

 

 

Have a great week, everyone!

 

Love, Heidi

 

 

 

Leaving a legacy...

 My granny, Daphne, was a lady that left a legacy. She was an amazingly generous and loving woman and there are many times that I wished she hadn't died while I was so young because there was so much more that I could've learnt from her.

 

But isn't life like that sometimes...things don't always plan out as we wish them to. Which just reminds me how important it is to make the most of life and enjoy the people that I have been blessed with in my life.

 

One of the legacy's that my gran left for me was her passion for baking and blessing people with cakes. I don't know what it is, but there is something special about making cakes that are designed after people's personalities and likes. Maybe it's because it takes so much time so there's a lot of love poured into it. But whatever it is, it is always fun to see people's reactions when they see the cake that was made just for them.

When my gran died, I inherited all her cake decorating tools and equipment. This cake was made for a friend's wedding and the pillars between the tiers came from Granny Daphne. They have actually been packed in a box in South Africa for a while, but I finally got them here, so it's the first time I've used them. Turned out pretty good!

 

 

 Whenever I'm working with the tools I inherited I say a little thanks to the One above for blessing me with people in my life who have left a legacy, and not just a legacy of belongings, but a legacy of something so much deeper...a legacy of living your life to be a blessing for others!

 

Which makes me think...what legacy am I going to leave behind?

 

Have a great week, everyone!

 

Love,

Heidi

 

Love conquers all...

There are times in life when love is frustrating. There are times in life when love is exhilarating. There are times in life when you wonder why and yet there are times in life when you would never let go. The longer I live, the more I realise that love is a choice and it takes a lot of hard work. There are times when love comes easy, and there are times when it doesn't come so easy. But I have learnt that sometimes it's ok to put my expectations aside and just accept and when I do that it usually turns out better than I would have expected in the first place. I have learnt that sometimes I don't need to pick on the small things, but can just let things go and it will be okay anyway. I have learnt that my way isn't the only way. I have learnt that sometimes saying a little prayer is enough and I have learnt that love is never worth giving up on!

"The fire of love stops at nothing. Flood waters cannot drown love and rain cannot put it out. Love cannot be bought and it cannot be sold. Love is invincible."

 

Valentine's Day is a fantastic time to show those around you that you love how much you appreciate them. Celebrating love doesn't need to be limited to one day a year, but there is something special with the celebration that Valentine's Day has become. 

To my one sweet love - I am grateful got who you are and who you have made me to be. The best is yet to come!

Let love be victorious! Happy Valentine's Day!

 

Love,

Heidi

 

 

30 wonderful years and the world's best family!

This Christmas was the first Christmas that I have spent at home in South Africa since I got married and it was such a special time with the family. It was also the first time that I have flown home in two years, which is definately the longest I've been away for...it was great to come home...and great to see many of my family and friends that I haven't seen for a long time!

 

While we were home, my older sister, Laura, turned 30, so we threw a big party for her. Seen as though she was born in the 80's we decided to have an 80's pool party theme...except when the day came around it was pouring. So the pool party turned into a not-so pool party but whenever my family puts together a party, it is always a blast!

 

To my precious Lauli! I love you and want you to know that I am proud of you, both as a person and a sister. I am grateful for all the years we have had together and look forward to the many more memories that are to be made! You are priceless!

 

Now to the food...we had a buffé of minis: small bacon and cheese rolls, quiche bites, mini sausages, fruit kebabs, cocktail sticks...

The cake was made with chocolate and vanilla cupcakes and the topper was also layered with chocolate and vanilla cake. The cake has a story...

Two of my wonderful sisters helped to bake the cake and cupcakes as my husband and I were celebrating our 5 year anniversary. When we came back home from celebrating, somehow someone had brought out a coaster that lit up in different colours when a glass was put on it. There was only one in the house but I knew that we had to have it for the cake tiers as it would really enhance the 80's feel. The thing is, no-one knew where to get them from, but instead of giving up my dad and little sister go on a search, calling around to find where we could get more. They even called the manufacturers to ask where they sell them, and they were told that these lights are no longer produced. Yet, someone, within a couple of hours my dad found a place that had a few left. That is one of the things I love the most about my fam, nothing is impossible and they go the extra mile! I love you guys!

 

 

 

 

Enjoy the beginning of a new week! Take the opportunity this Valentine's Day on Tuesday to show those that you love how much you appreciate them!

 

Love, Heidi

 

 

Friday, 25 November 2011

Another South African classic!

Good morning everyone!

This autumn in Sweden has heen beautiful! This time last year we had already had snow for over a month here in Jönköping, but this year we have had really mild, pleasant weather. Which makes it seem crazy that Christmas is only 1 month away today! YAY! 

But before this blog becomes to Christmassy I thought I would put up another South African classic...Milktart! This is for you, Sara. Thank you for requesting the recipe! Feel free to request away!

Milktart is one of my absolute favourite South African recipes! There is just something about the creamy, vanilla flavour that I love! And the memories that come flooding in when I think about milktart...there's too many to think of!

Here comes the recipe:

(to see the recipe in Swedish click here)

1 packet Tennis biscuits (or if you're in Sweden then 1 pack Brago original biscuits and 1 dl coconut will do the job)

100 g butter or marg, melted

Filling:

2 eggs
50 ml water
1 tbsp maizena
1 tbsp flour
1 salt salt
2 tbsp sugar
2 cups (5 dl) milk (3 %)
½ tin condensed milk
30 g butter

Cinnamon

1. Crush the biscuits finely. Add the melted butter and mix around. Press themixture into a pie form and put it into the fridge.
2. Filling: separate the yolks and the whites. Mix the yolks, maizena, flour and salt together. Add the water and mix a little bit more. 
3. Beat the egg whites until they are stiff peaks. Add the sugar and beat for 2 more minutes. 
4. Put the milk, condensed milk and butter in a pot and bring to the boil. Add the yolk mixture and bring to the boil again, stirring constantly. Remove the pot from the stove and fold in the egg whites. 
5. Pour the mixture over the base and then into the fridge for at least 3 hours. Before serving sprinkle lots of cinnamon on top. 

Happy baking!

Love,

Heidi

Christmas is nearly here!

Christmas in Sweden is one of my absolute favourite times of the year! Partly because of the build-up towards the big day. The four Sunday's before Christmas the Swedes celebrate "advent" with lots of candles and good food! This Sunday is going to be "the First Advent" which means that here in sweden we are finally allowed to put up Christmas decorations. So now you know what I will be doing this week-end!

Today Jnytt Extra's Christmas issue came out, together with an article where I made some typical Swedish Christmas sweets but with my own twist.

Click on this link to check it out!
http://issuu.com/jnytt/docs/december_2011/35



Photo by Cathrine Levan

 Do you want to get into the Christmas mood? Here come some of the recipes: (to see these recipes in Swedish, click here: http://jnytt.se/nyhet/43934/heidis-julgodis)

Chocolate snowballs:

Photo by Cathrine Levan

150 g butter, room temperature
200 ml sugar
1 tbsp vanilla sugar
5 tbsp cocoa
350 ml oats
100 ml coconut
4 tbsp espresso
100g Daim, roughly chopped (Daim is a typical Swedish chocolate, can be substituted by using normal milk chocolate)

200g white chocolate
200 ml coconut

1. Mix the butter and sugar together. Add the rest of the ingredients (except the white chocolate and 200 ml coconut) and mix them together well. Roll the mixture into small balls (about 3 cm in diameter). Put them into the freezer for at least 30 minutes so that they get firm.
2. Melt the white chocolate carefully. Dip the chocolate balls in the white chocolate and then in the coconut.
A TIP: Once you have dipped the balls in the chocolate, drop them into a deep bowl with coconut and shake it around...it's much less messy that way ;-)

Photo by Cathrine Levan

Mini red velvet cupcakes with gingerbread icing:

60 g butter
150 ml sugar
1 egg
100ml buttermilk
1 tsp red food colouring
1 tsp vanilla essence
1 tsp bicarbonate of soda
1 tsp white vinegar
250 ml (1 cup) flour
50 ml cocoa
1 pinch salt

Icing:
50 g butter
100 ml cream cheese
1 tsp vanilla essence
1/2 tsp of gingerbread spices (like cinnamon, cloves and ginger)
200 ml icing sugar

1. Preheat the oven to 180 degrees.
2. Beat the butter and sugar until creamy. Mix in the egg, buttermilk, food colouring, vanilla, bicarb and vinegar.
3. In a separate bowl, mix the flour, cocoa and salt together. Add them to the wet ingredients and stir until they are just mixed.
4. Fill mini cupcake cases until just over half full.
5. Bake in the oven for about 8-10 minutes. Cool completely.

Icing:
1. Make sure all the ingredients are at room temperature. Beat all the ingredients together with an electric beater for a few minutes until the icing is creamy and smooth. Pipe the icing onto the cupcakes and decorate with some sprinkles.

Watch this space for some more recipes!


Have a great day!

Love,
Heidi

Monday, 21 November 2011

A real "braai"

Being in Sweden one of the things that I miss most from South Africa (excluding my family of course...and the warm weather...and the beach...) is a REAL braai. Now, don't get me wrong, people have plenty of "grill parties" here in Sweden and some of them produce some pretty good food...BUT!!!

They just don't compare to a REAL South African braai. And I think that one of the main reasons for this is the fact that there is nothing...NOTHING even close, to South African boerewors. For those of who who are underprivileged and have never tasted boerewors, or worse yet, don't even know what it is...let me explain.

Boerewors is a LONG sausage filled with minced meat and a delicious combination of spices. The fun thing with boerewors is that you braai the whole long sausage in one pieces (quite an art!), which keeps the wors nice and juicy and flavoursome.

Luckily I am blessed with lovely friends here in Jönköping. So during the summer, Lisa and I decided to have a go at having a real South African braai, boerewors and all!

So we bought in the necessary ingredients and got going and we had loads of fun along the way! Somehow we ended up without a working machine to stuff the sausages with so we had to do it by hand! Ha ha! It took a LONG time, but in the end it worked out so well!

What is a sausage without the sausage "skin"?

The mince mixture, ready to be stuffed

I was also lucky enough to have my mom here in Sweden so she made her DELICIOUS "pap en sous". Pap is also typically South African and is a type of maize/corn porridge which is eaten together with a sauce made from tomatoes and onions that has simmered together for many hours. Together with good friends and more good food, all in all, the braai was a success!!!

This is what a REAL braai looks like!

Delicious!!!

Boerewors recipe:

1 kg minced meat (50% pork, 50% beef)
25 ml whole coriander seeds, grounded
2 tsp salt
1 tsp ground black peppar
2 garlic cloves, crushed
1 pinch ground nutmeg
1 tbsp brown sugar
100 ml (1 dl) red wine vinegar

Sausage casings, soaked in water

1. Mix all the ingredients together in a bowl.

2. Drain the sausage casings and put one end over a filling horn. Carefully pull the whole casing onto the horn, leaving about 5 cm off. Tie a knot in this end.

3. Having 2 pairs of hands at this stage is really helpful. Feed the filling into the filing horn while your assistant guides the casing on the other side, moulding the sausage by hand to make it uniformly thick.

4. Once all the meat has been stuffed, remove the casing and tie a knot on the end.

5. Braai over medium hot coals until the skin has a nice grilled, brown colour and the inside is still juicy.

Happy braaing!

Love,
Heidi

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