The beginning of May always brings Cinco de Mayo and for fans of Mexican cuisine, this means only one thing: it’s time to eat.
Cinco de Mayo is often referred to as Mexico’s Independence Day as it commemorates a victory over French troops in 1862. Nowadays it’s widely celebrated with parades and other festivities. Unfortunately these events don’t reach New Zealand in the same way as the rest of the world so we have had to DIY the festive feeling at home.
Continue reading Huevos Rancheros for Cinco de Mayo
Toast is possibly my favourite thing in the whole world.
It’s one of the reasons my diets always end in tears and why I’m forever avoiding bakeries. I cannot resist the smell of warm bread. Whether it’s straight out of the oven or in a toaster or under the grill. Crispy on the outside, fluffy in the middle. I want to make a house out of toast…any Bob’s Burgers fans? No…ok. Well toast is fantastic.
I have had a few bumps in my road these last two weeks or so (evident in the number of posts appearing on PlanetBakeLife) but I’m back on track now. It seems that life just got a bit much for a moment back there. I spent a lot of time thinking about what I want and that meant eating a lot of toast while pondering the big questions.
All of this self-reflection has lead me to bring you these 3 recipes today.
Sometimes toast with melted butter is all you need but other times, you need something a little fancier. No one will judge you for wanting something a little upmarket. Something to make your white wine look a bit classier while you veg out in front of Netflix. Even something as simple as toast can be made to look like it belongs on the menu of a cosmopolitan CBD restaurant.
I fully intend to serve these toasts to my friend next time they come around and I don’t particularly feel like cooking but know we need something to soak up that alcohol.
Continue reading 3 Ways to Make Toast More Exciting
It’s not until you introduce someone to the food of your home country or culture that you start to realise how diverse the world’s foods are. It is not a secret that South Africans love food. I don’t mean that we demand big portions and shovel anything into our faces. I mean that we love food. We like to talk about it and create it and experience it. So when I make something from my childhood in South Africa, it always captures Michael’s interest.
While to the rest of the world these are known as skewers, in South Africa we call them sosaties. A traditional sosatie comes from Cape Town where there is a heavy Indian and Malaysian influence. These should technically be marinaded in curry spices but we’ve started to use the term as a general word for a skewer. So I took a bit of creative license and used a bit of a Greek influence to make these super tasty. I even made Tzatziki as a dip to be served with these bad boys.
Continue reading Greek Style Lamb Sosaties (Skewers) with Tzatziki
I’m not going to lie, burgers are without a doubt my favourite food group. There isn’t much they can’t do. From straight forward cheese burgers to crispy chicken monsters to these spice infused Mexican Beef Burgers. As long as it’s served in a bun (I don’t do bunnace) I’m a happy, happy woman. I think this love of burgers comes from my dad. He worked at many steakhouses in South Africa where I always ordered the burger. His burger recipe at our takeaway was well known and loved by many of our locals. Basically, I learnt everything I know about burgers from my father.
My love for burgers runs so deep that if Michael and I ever argue, he knows he just has to buy me a burger and he’s back in my good books.
My other favourite food group is Mexican food. Sometimes, food groups are just destined to collide.
The great thing about these burgers is that they are so easy and quick to make that they can be done during the week.
I served these on a Monday night and the longest part of the whole meal was the wedges I served these with. And that included doing some homemade beans. You can also serve these with a bit of guacamole but we didn’t have any so I went for a medium spice salsa and a homemade chipotle mayo. I’ll definitely be making these again and serving them as a DIY burger so people can pop their own selection of toppings on their burgers.
Continue reading Easy Mexican Beef Burgers