Daily Dish For You Giveaway

daily dish for you, daily dish giveaway, win supper, vegetarian, classic, low carb, tami magnin, rumtumtiggsOnce upon a time I ate incredibly well for 4 days in a row.  Enjoying such vegetable rich suppers is rare in these tough economic times and none of them took longer than 30 minutes to prepare in the comfort of my own kitchen.

The delivery arrived at my house on Monday morning with all the ingredients I needed to make 4 supper dishes for 4 people and with such easy to follow instructions, even my husband could manage on his own. Daily Dish is ideal if you do quite a few business trips or for when your schedule is so jam packed you don’t have time to plan, shop and cook for your family. I did find that the 4 day meal planning break refreshed my kitchen mojo and I’ve found myself recreating a few of the Daily Dish recipes often.

Since we are dealing with fresh produce here, I strongly recommend that you follow the suggested meal plan as some of the veggies do go a bit meh as you reach the end of the week. The idea behind the 4 meals is that most people work 5 days a week and often some people would go out to eat once during that week or order in. For me it usually means toast for supper, on those days I didn’t remember to take something out of the freezer or make a plan to use up whatever is in the fridge to “create a masterpiece”.

This actually made me remember a favourite book I’ve read over and over called Scarlet Feather by Maeve Binchy, where one of the clients they cater for sneakily gets them to prep 6 meals for 2 people in her own serving dishes. She then serves these meals to her oblivious husband for supper every night, passing it off as her own cooking. Why 6 meals you might ask? Well, her husband treats her to fish and chips every Friday to thank her for “all the cooking she does during the week”.

Daily Dish For You Giveaway

This brings me to this Daily Dish for you giveaway I have for you. I have 3×1 week subscriptions to give away. 1 reader in Cape Town, 1 in Pretoria and 1 in Johannesburg. All you have to do is tweet or instagram me a picture of what you make for supper. You can enter as many times as you like but remember to tag me and Daily Dish in the picture and use #FeedMeTami and #CPT, #JHB or #PTA in your post. You can find my instagram account here and Daily Dish’s instagram account here.

Before you enter though, please visit the Daily Dish website  (click on the “Where we Deliver” tab) and make sure you live or work in one of their delivery areas. If you are chosen but cannot accept delivery you are welcome to nonimate someone else to receive your prize (and convince them to invite you over for supper *wink*).

In the event that you don’t win or you just want to try it out for yourself, use “Easy Supper” as a coupon code when you check out on Daily Dish for a R250 discount.

For easy reference here are all Daily Dish’s Social Media details go give them a follow ;)





The competition will run from 12:01am on Monday 30 March 2015 to 8pm on Friday 3 April 2015 with winners announced early next week.

Terms and Conditions: (borrowed from Sue Levy’s site)
The prize is a 4 dinners delivered by Daily Dish and can not be exchanged for cash.
Please note that the meals are not cooked. Fresh produce gets delivered to you with easy to use recipes. Saving you time to go shopping and running around for spices etc.
Three winners will be selected in terms of entries received.
Winners can choose between classic, low carb or vegetarian meal options for 2 or 4 people.
Daily Dish currently delivers in the selected suburbs in Joburg, Pretoria and Cape Town.
There are certain areas that Daily Dish does not deliver to as yet.
If you are a winner who lives/works in an area where they we do not deliver in, then you may have to select a replacement to accept the prize on your behalf.
Winners will be announced after 7 April 2015 via Twitter, Facebook and Instagram. Images submitted may be use in a collage but credit will be given whereever possible.

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Homemade Marshmallow Easter Eggs

easy, easter, treats, homemade, marshmallow, recipe, no corn syrup, egg free, delicious, chocolate covered marshmallow easter eggs, rumtumtiggs, tami magninCan you believe Easter is around the corner? Where on earth is 2015 racing off to? It feels like a million years ago since I made my own Creme Eggs  and yet it was only 2 years back! Since I’ve tackled most sweet treats it seems like I’d saved the easiest one for last. So, it was really only a matter of time before I made Homemade Marshmallow Easter Eggs, but only after I found one that didn’t use corn syrup or liquid glucose. No more processed sugars over here, thank you very much!

After a few back to back weekends of jammed schedules and road trips for TazzDiscovers I found myself so desperate to bake that I started feeling a little twitchy. You know what I mean?

Since I’d rather make a plan to use up a glut of ingredients than go out and buy something new, I started looking for a way to use up the 12 egg whites I had sitting in the freezer. Since I’ve already done 2 Angel Food Cakes (regular and gluten free) for the blog I started thinking along the lines of marshmallows. Yes, I know there is no marshmallow recipe in existence that uses 12 eggs whites but I was brainstorming, ok? ;)

The added challenge was that I wasn’t going to hunt for liquid glucose again as it was a nuisance and I’m still trying to limit my intake of processed sugars as much as I can. When I found this recipe that didn’t need liquid glucose (or corn syrup) and it didn’t need egg, I thought, “There is no way this is going to work! It’s way too simple!” As one who never backs down from a challenge I decided to give it a try and Oh My Word, it is delicious!!

The most obvious next step was to turn them into chocolate coated marshmallow Easter eggs and my family swears they will never eat the shop bought version again.

Homemade Marshmallow Easter Eggs


500ml white sugar

125ml cold water

30ml gelatin (I used the powder kind that comes in sachets)

120ml water

10ml vanilla extract

Pinch of salt

4-5 drops of gel colour (optional)

360g milk or dark chocolate, melted (for dipping)

Marshmallow mix

125ml cornflour (Maizena)

125ml icing sugar

Sift together and set aside to prep the pan and to dust the marshmallows.

Heat sugar and 125ml water together on the stove, stirring until the sugar has completely melted. Place gelatin powder into the 120mls water and stir to dissolve before setting aside. Once sugar has dissolved completely, add gelatin and turn down the heat to medium. Allow the mixture to come to a boil while stirring.

Once it has reached boiling point you can turn off the stove after about 3 minutes and pour the mixture into the bowl of a stand mixer to cool slightly. Attach whisk attachment to stand mixer and turn it on its lowest setting. Add salt and vanilla. Turn up the speed on the mixer and beat mixture for 10-15 minutes until white and cloud like.

While you are waiting sift together the marshmallow mix and place about 125ml into the bottom of a large brownie pan (20x30cm). Shake the pan until the marshmallow mix has settled into an even layer.

Once the marshmallow is ready, pour 2/3rds into the brownie pan and set aside. You can now tint the rest of the mixture yellow or whatever colour you’d prefer. Beat again until colour is evenly distributed.

Turn the brownie pan so that you have a long side facing you and the short sides of the pan are to your left and right. Place coloured marshmallow in a line in the middle of the white marshmallow working from left to right. Roll white marshmallow up and over coloured section (like a Swiss Roll) and press down gently until it sticks.

Set aside for about an hour before removing your marshmallow “swiss roll” from the pan and slicing into rounds. Dust cut sides of marshmallow lightly with remaining icing sugar mix and set aside to firm up some more.

Dip slices of marshmallow in melted chocolate and place on a baking paper or silicone lined cookie sheet. Store in airtight containers for up to 2 weeks.

** Of course, you are welcome to tint all the mixture or just leave it white but I was going for the “proper” Easter egg look. You can also just scoop lumps of mixture into the marshmallow mix using oiled tablespoons and then dusting the balls with the rest of the icing sugar. You don’t even have to dip them in chocolate. They are delicious without the chocolate coating too.


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Double Chocolate Cheesecake

double chocolate cheesecake, cheesecake, recipe, recipes, chocolate, fridge cheesecake, baking, tami magnin, rumtumtiggsIf you were a chef surrounded by food all day, what would you eat? Well, if the first episode of Neill Anthony: Private Chef that premieres on SABC3 at 4:30pm this Sunday, 15 March is anything to go by, it’s something, quick, hearty and fast.

I’d have to be honest and say that I don’t spend a lot of my time wondering how the other half lives but they must be a tough crowd to cook for since they are used to the best of the best. With chefs around the world getting categorized as celebs these days, it must be a challenge to always do one better than your rivals to create the next best thing that will have the food critics drooling. Well, according to the press release, we will gain insights into the life of a “private chef” and find out what it takes to plan, purchase, prep and serve local icons and celebs who can order a chef made dinner cooked and served in the comfort of their luxurious homes at the touch of a button.

With food partners like Wellness Warehouse and Lancewood you can be assured of good quality, locally sourced ingredients that are bound to bring deliciousness to the table. I’m looking forward to learning how Neill breaks down processes that seem complicated that can be applied in my own kitchen and hopefully improve my cooking.

The gorgeous dish used in the above picture was included in the media drop together with the ingredients and recipe for double chocolate cheesecake. Obviously I was going to make it and it will come in handy for the braai I’m going to on Sunday.

double chocolate cheesecake, cheesecake, recipe, recipes, chocolate, fridge cheesecake, baking, tami magnin, rumtumtiggsDouble Chocolate Cheesecake (Lancewood’s recipe)

Chocolate base:

200g Chocolate Dreams biscuits, finely crushed (I used my food processor)

60g butter, melted

Mix these ingredients together and press into a large, well buttered tart or cake tin. Set aside to cool in the fridge while you make the filling.

White Chocolate filling:

397g condensed milk

125ml freshly squeezed lemon juice (about 2 large lemons)

250g smooth, creamed cottage cheese

80g white chocolate, melted (Milky Bar works well)

Mix condensed milk and lemon juice together and set aside to thicken. Melt chocolate in a small glass dish at 40% power in the microwave stirring every 20 seconds until melted. Set aside to cool slightly while you add the cottage cheese to the condensed milk mixture and beat by hand until no lumps remain and the mixture is well combined. Slowly add melted chocolate in a thin stream and mix well. Pour filling into chilled chocolate base and refrigerate for at least 3 hours until set. Top with fresh berries or dark chocolate ganache for a decadent treat. Serves 8-10

If you do watch Neill Anthony: Private Chef on SABC3 this Sunday at 4:30pm, let me know what chefs secrets you wish Neill would share and I will do my best to get some answers for you.

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Skillet Brownies in “The World’s Best Pan”

AMT Astroguss, brownies, skillet brownies, chocolate brownies, pan review, 20cm skillet, recipe, Valentines, Valentine's Day, special occasion, bakes, recipes, tami magnin, rumtumtiggsI was asked to review “The World’s Best Pan” and was sent the 20cm AMT Astroguss skillet just before Valentine’s Day. As the pan is fairly small diameter wise but quite deep I decided to make something sweet rather than the suggested omlette as I am a far better baker than I am a cook and the answer is always chocolate, it doesn’t matter what the question is.

After doing a little Googling I found that there were plenty of skillet brownie recipe posts but most of them used the same recipe and they didn’t use the skillet for anything else other than just baking the brownie in. I eventually found a recipe that sounded different to the rest and used the same skillet melt the chocolate and butter together and bake the brownie in. It just so happens that this recipe is friggen awesome and I urge you to make it immediately whether or not you have a skillet.

Skillet Brownies (from here)

3 large eggs, at room temperature

310ml brown sugar

250ml cake flour

60ml Nomu cocoa powder (use 80ml if using a weaker brand)

60ml butter

60ml cream

260g dark chocolate, broken into blocks

Preheat oven to 180 degrees celcius and prep an oven proof baking dish if you don’t have access to an oven proof, non stick skillet. Heat butter and cream in skillet over medium heat and add chocolate. Remove from heat and add chocolate. Melt using the residual heat from the pan, stirring until smooth and well combined. Set aside while you beat eggs and sugar together until blended. Sift flour and cocoa over the egg mixture and mix gently. Add warm chocolate mixture and stir until all the ingredients have been fully incorporated and you have a smooth batter. Place batter back into unwashed skillet (or greased baking dish) and bake for 30-35 minutes until just set or 40 minutes for a less fudgy brownie. Enjoy warm with vanilla ice cream and fresh strawberries or a berry coulis if preferred. Makes 6 generous portions.

The pan is beautiful – the handle doesn’t look oven proof, but it is. While it looks solid, it isn’t heavy** and only time will tell whether the non stick coating of the pan will wear off eventually. I love that you can start cooking on the stove and then move the pan into the oven to finish off the cooking process. Price wise it isn’t bad at all and when it comes to cookware it is almost always worth spending a little bit extra to get a product that will last for years to come. I see the pan I have is currently out of stock at YuppieChef  but I encourage you to click the “Notify Me” link if you’d like to try it for yourself.

** I have a set of Bauer pans that I always need help with in the kitchen since I hurt my wrist doing Jui Jitsu. My left wrist literally cannot take the weight of a heavy pot or pan anymore. And while Le Creuset is gorgeous, my cast iron cocotte and casseroles are pretty weighty so finding a good quality pan that doesn’t make me break a sweat is a relief!

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Peanut butter cookies with a Valentine’s Day twist

peanut butter cookies, 3 ingredients, peanut butter, recipe, gluten free, flourless, valentines, valentine's day, tami magnin, rumtumtiggsI heard about this cookie recipe so long ago I was sure that I’d blogged about it already but since I couldn’t find the post on this site I thought I would post it with a Valentine’s Day twist. This recipe is so simple even a child could make it and it requires nothing more than a measuring cup, a spoon and a bowl. I like dusting my cookies in granulated sugar before baking as it adds a lovely crunch and they seem to sparkle once they have cooled off.

I found a tube of mini Rolos at the Clicks Christmas Clearance sale and used them to make 24 mini cookies. After doing some Googling it seems as if Rolos aren’t gluten free though so rather go with dark chocolate to be safe.

peanut butter cookies, 3 ingredients, peanut butter, recipe, gluten free, flourless, valentines, valentine's day, tami magnin, rumtumtiggsPeanut butter cookies with a Valentine’s Day twist (makes 12 large cookies)

250ml smooth peanut butter

125ml white sugar

1 large egg

12 Rolo sweets (for those who aren’t sensitive to gluten) or 12 blocks of dark chocolate (for those who are)

Optional: 145ml granulated sugar for rolling cookie dough balls in before baking.

Preheat oven to 180 degrees Celsius and line 2 cookie sheets with baking paper. Place peanut butter, sugar and egg into a bowl and mix until well combined.

Take a teaspoon of dough into your hand and press chocolate into it. Place another teaspoon of dough on top and mould around the chocolate so that it is completely covered. Roll cookie dough ball in sugar until all sides are coated and place on the cookie sheet. The cookies will spread so I suggest only placing about 6 cookies per baking sheet on at a time.

The cookies will flatten out by themselves so don’t worry to flatten them before baking. Bake for 15 minutes until golden brown and cool on the cookie sheet before storing in airtight containers. They taste better the next day so make them ahead of time for a delicious treat with coffee on Valentine’s Day.

Makes 12 large cookies or 24 if using mini Rolos.


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Banana Coconut Bundt Cake

coconut, banana, rum glaze, cake, baking, tea time, treats, tami magnin, rumtumtiggsEvery now and then I find a recipe that I saved to my phone ages ago and when I look at it I’m like, “really? You want to include that many weird ingredients or require that many steps to complete!? No thanks!” Of the 3 bundt cake recipes I had available, 2 of them required 8 eggs and one had a million steps. As 8 eggs are a bit too much to take from the pantry stores for my liking, I blocked off some time and decided to simplify this recipe A LOT!

I went bundt pan hunting with my IRL (in real life) blogger friend Tandy after she drove all the way from Gordons Bay to a disappointing Cake and Bake show in Cape Town. After we popped our heads in and visited all the stalls in under 30 minutes we left and went to the Waterfront instead. I found a gorgeous silicone bundt pan at Clicks for R80 and made a plan to use it. Once I started mixing the batter for this cake I noticed that the recipe called for a 12 cup bundt pan and, since I could see that my bundt pan would not hold 12 cups of cake batter without overflowing I greased up a loaf tin as well.

Remember to never, ever overfill your cake tins as overflowing cake batter makes a real mess of your oven and whatever falls out of the pan usually starts burning straight away. Please trust me when I say fill it to 75% full at the very most. Rather have more space than you need on top than a smokey kitchen with an oven that needs to be cleaned!

Banana Coconut Bundt Cake

Prep the following before you start:

125ml coconut flakes, lightly toasted in a dry pan over medium before you start (this is for the topping after icing)

180g butter, browned in the same pan after coconut has been set aside to cool

80ml rum, boiled up and reduced in same pan as above and set aside for the icing (boiling it removes the alcohol and makes it safe for kiddies to eat)

750ml cake flour, sifted

5ml bicarbonate of soda

5ml baking powder

2 large eggs, at room temperature

375ml brown sugar10ml vanilla extract250ml coconut flakes

5 large and very ripe bananas, mashed

250ml coconut milk

Preheat oven to 180 degrees celcius and grease a large bundt or cake tin and a loaf pan with butter.

Place browned butter (which has cooled) into a large bowl and add sugar. Beat well until creamy (about 5 minutes for electric mixer, 10 minutes by hand). Add eggs, beating well between each addition. Stir in vanilla, coconut and bananas and mix until well incorporated. Add sifted flour, bicarb and baking powder in 3 stages, alternating with coconut milk, scraping down the sides of the bowl between each stage.

Pour into prepped baking pans and bake for 30 minutes. Place foil (with dull side facing upwards) onto the cake tins at the 30 minute mark to prevent browning too quickly. Bake for a future 20-30 minutes until a toothpick inserted in the center comes out clean. Add another 5-10 minutes to the baking if necessary as some ovens need more time when it comes to banana cakes.

Cool cakes in their tins for 15 minutes before loosening and inverting onto a plate. Cool completely before adding the glaze and topping with toasted coconut.


500ml icing sugar, sifted

50-70ml rum (of the 80ml you reduced down earlier on) or milk

Mix rum and icing sugar together until thick and smooth and pour over cooled cakes. Add more water to the rum if the icing is too thick to pour or more milk if using the non-alcoholic option. Top with toasted coconut.

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Kid Friendly Cape Town

There is a little more than a week left of school holidays in Cape Town so I thought a post suggesting cheap or free options might help those who are at the end of their tether.

A few of you might not know that my husband, kids and I recently started a new initiative called TazzDiscovers. This is where we document what we get up to as a family and I invite you to follow up us on FacebookTwitterInstagram and check out our website.

Kid Friendly Cape Town

rhodes memorial, world of birds, butterfly world, cape town, beach, south africa, kid friendly, cheap, tourism, explore, tazz discovers, family friendly, tami magnin, rumtumtiggsRhodes Memorial  – kids seem to have endless energy and racing up and down those stairs and sitting on the lions can kill a few hours while you sit back and enjoy the view with a book. If the kids do play on the lions, please keep an eye on them. They are very slippery and it is quite a sheer drop on the other side of the wall.

World of Birds  – is a great option if the weather is less than ideal but you desperately need to get the kids out of the house before they kill each other. It is a little pricey but you will see creatures you had no idea existed and get up close and personal with a few that you did.

rhodes memorial, world of birds, butterfly world, cape town, beach, south africa, kid friendly, cheap, tourism, explore, tazz discovers, family friendly, tami magnin, rumtumtiggsThe beach – on those rare windless summer days, the beach is the only place to be. Get started early so they kids will have their fill by 10am or pack twice the amount of water, iced tea, cooldrinks and juice you think you will need and a mountain of snacks and sandwiches. Swimming in the sea makes you HUNGRY! Don’t forget to reapply the sunscreen and take towels, umbrellas and beach chairs for your own comfort.

rhodes memorial, world of birds, butterfly world, cape town, beach, south africa, kid friendly, cheap, tourism, explore, tazz discovers, family friendly, tami magnin, rumtumtiggsTable Mountain we invested in the Cable Card  because it is fairly expensive for locals to experience one of the 7 wonders of Nature. If you live in Cape Town however, all it would take is 2 trips up and down the mountain for you to have covered the costs of a card and you can enjoy it on all the low wind, sunny days you can find. The cable car actually operates when winds are under 40kms an hour so the weather doesn’t even have to be perfect.

rhodes memorial, world of birds, butterfly world, cape town, beach, south africa, kid friendly, cheap, tourism, explore, tazz discovers, family friendly, tami magnin, rumtumtiggsPolkadraai – fruit is ridiculously expensive at the moment and when strawberries are one of your favourite fruits it becomes a pricey habit. Kids can full a pail for R25 (which gives you about 700g) and adults can fill one for R40 (for about 1.3kg).

Butterfly World – is ideal for when the weather is positively foul. Kids of all ages seem to enjoy the close encounter opportunities with these colourful creatures if you sit still and quietly enough.

rhodes memorial, world of birds, butterfly world, cape town, beach, south africa, kid friendly, cheap, tourism, explore, tazz discovers, family friendly, tami magnin, rumtumtiggsThe Company Gardens – no holiday is complete without a trip to the gardens in Cape Town CBD to feed the squirrels. Bring R10 to buy peanuts from a vendor or bring your own from home.

The Cape Town City Library – our kids spend hours poring over books and using the computers on the kiddies floor of this huge, historic library in Cape Town city center.


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Happy New Year!

happy new year, christmas indulgence, festive season, new years greetings, happy 2015, tami magnin, rumtumtiggsHappy New Year!!

Happy 2015 dear readers! Wishing you the most wonderful year filled with peace, love and joy for you and those you love. As I only had a few days off between Christmas and New Year my family and I made sure to fit in as many things as possible.

To be fair all of the activity really started when my sister-in-law arrived from London but it didn’t really stop until this weekend where I had to force myself to have some downtime before I came back to work this morning. I’ve been sitting with a hard drive of pictures over the past few days trying to sift through a decade’s worth of pictures and I’ve barely chipped at the iceberg. Isn’t it awesome that we don’t have to think about sending spools away to be developed and then filed into weighty albums anymore? I’ve already added over 2000 pictures to a folder covering my children’s first ten years and there are still loads more to be sorted through.

happy new year, christmas indulgence, festive season, new years greetings, happy 2015, tami magnin, rumtumtiggs

Teresa’s Spiced Cookies. So much deliciousness!

I love how much there is to do in Cape Town and, since 15 December at Carols by Candlelight at Kirstenbosch  spent the night counting stars in Sutherland  and watched the last sunset of 2014 at Klein Baai. Then we picked strawberries at Polkadraai, walked along Sea Point Promenade and watched the mist dissipate over the city center from Table Mountain. I also had tea with Teresa  and brunch with Rachelle over that time so, all in all, it was super busy.

While I have been tempted to bake, my family and I seem to be growing under the weight of all the leftover Christmas cookies, cakes and sweet treats so I will hold off for a little while longer, if that’s okay with you? Actually, after all the indulgence over Christmas, all I want to eat is fresh fruit and yogurt. How about you?


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Good Housekeeping: #GHVeryMerry event in Cape Town

Christmas, reader, event, good housekeeping south africa, cape town, table bay hotel, tami magnin, rumtumtiggsGood Housekeeping magazine’s #GHVeryMerry event at Table Bay Hotel yesterday was a festive field of red and white filled with laughter and delicious food just in time for the festive season. The sumptuous venue was a feast for the senses and you would be hard pressed to find a better setting for a Cape Town reader event.

Christmas, reader, event, good housekeeping south africa, cape town, table bay hotel, tami magnin, rumtumtiggsSiv Ngesi, who you may have seen doing the splits on SABC 3’s Strictly Come Dancing South Africa, was the MC for the event and he kept us in stitches for the full 4 hours. The darling of South African kitchens, Jenny Morris gave us handy load shedding tips as she cooked with Nestle and Potato SA who were two of the sponsors for the event. Vicki Sleet from @iwantthatnow gave us on trend table styling tips for our Christmas tables with tropical prints, pineapples and yellow/gold being the focus this season.

Christmas, reader, event, good housekeeping south africa, cape town, table bay hotel, tami magnin, rumtumtiggsThe two course lunch was interspersed with cooking demonstrations and raffle draws with a group of ladies who had bought 150 tickets between them walking away with about 10 of the bigger prizes. R10 000 was raised for the Organ Donor Foundation from the sale of those raffle tickets so begrudging winners their prizes isn’t an option. Are you an organ donor? I am and I hope you will consider signing up because your organs could help someone else after your life on Earth has come to an end.

Christmas, reader, event, good housekeeping south africa, cape town, table bay hotel, tami magnin, rumtumtiggsI’ve had the privilege of attending a few Good Housekeeping events and I’m always impressed at how well the events planning team works together. Events often fly or fail on how finely the details are planned and I appreciate how well they manage the time keeping of the event and how you leave the event feeling totally spoilt with gifts from fabulous brands and more knowledge than you walked in with.

Christmas, reader, event, good housekeeping south africa, cape town, table bay hotel, tami magnin, rumtumtiggs

Caryn Wilensky’s gorgeous shoes are handmade and made with your comfort in mind.

Christmas, reader, event, good housekeeping south africa, cape town, table bay hotel, tami magnin, rumtumtiggs

Visit http://www.coastandkoi.com for more information.

At R295, the ticket price is perfectly reasonable for a morning out with your girlfriends and you always get far more than what you paid for. Yesterday’s goody bag included a Tupperware hamper of bowls and glasses with airtight lids (perfect for family picnics this Summer), nail polish an Esse sample sized cleanser and moisturizer, a Nestle product and a R100 voucher for Sunset Beach Salon among other gifts and samples.

Christmas, reader, event, good housekeeping south africa, cape town, table bay hotel, tami magnin, rumtumtiggs

A Love Supreme hand illustrates all the pretty printed items you can think of and are right on trend.

Christmas, reader, event, good housekeeping south africa, cape town, table bay hotel, tami magnin, rumtumtiggs

Visit http://www.aLoveSupreme.co.za for more.

This is not a sponsored post. Yes, I have the privilege of being invited but I will always give you my honest opinion. Let me encourage you to keep a lookout for the next Good Housekeeping reader’s event – I promise you won’t regret it.

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Grain and sugar free banana bread (LCHF/Banting friendly)

grain free, sugar free, banana, bread, baking, LCHF, banting, recipe, banting banana bread, recipes, tami magnin, rumtumtiggsIn the interest of absolute disclosure I have to admit that my attempt to eat less carbs and no sugar has been a little hit and miss this week. The first two days were ok but then I fell off the wagon when I had to go to my daughter’s battle concert straight after work and I grabbed a pasta salad from Woolies as I would only be home after 8pm. This also happened to be the 1 month anniversary of my mom’s death so I grabbed milk and cookies before bed as I was emotionally drained.

I got right back on the horse the next day but as the weekend drew closer I felt the need to bake so I started looking for recipes. I’m happy to report I found this lovely grain free, sugar free banana bread on Nicoletta’s website and I made it on Saturday, just before Eskom turned off our electricity for scheduled load shedding. It turned out way better than I expected and, even though coconut flour is hellishly expensive, this recipe only uses 125ml so it will go a long way.

It was demolished for Saturday afternoon lunch with butter and cheese and the family demanded I make it again as soon as possible so I made a point of picking up some more (hellishly expensive – R12.99/kg) bananas yesterday. As soon as they ripen up I will be making this bread again.

Nicoletta’s recipe says 5 peeled bananas will equal 560g but I found it was more like 6-7 bananas depending on the size. Try to get as close as you can to the 560g requirement.

Grain and sugar free banana bread (LCHF/Banting friendly) from Nicoletta

560g bananas, peeled and broken in quarters

4 large free range eggs

125ml sugar free peanut or any other nut butter (the Black Cat peanut butter with the yellow lid is sugar and salt free)

50g butter, melted

5ml vanilla extract

125ml coconut flour

15ml ground cinnamon

5ml mixed spice

2.5ml nutmeg, fresh grated (ground will do at a push)

5ml bicarbonate of soda (scant teaspoonful)

5ml baking powder

Preheat oven to 180 degrees celcius and butter a large loaf tin. Place bananas, eggs, butters and vanilla in the bowl of a food processor fitted with the blade attachment and blitz until well combined stopping to scrape down the sides of the bowl once or twice. Mix dry ingredients together in a small bowl and add to the mixture in the food processor. Blitz again and scrape down the sides before blitzing one last time. Pour into loaf tin making sure to leave at least 1cm space in the tin to accommodate rising. Bake for 45-50 minutes until the bread springs back to the touch when pressed down. If the bread starts to brown too quickly, cover the top lightly with foil (dull side facing outwards) after it has been baking for about 20 minutes.

Cool in pan for 10 minutes before running a knife around the edge of the tin to release the bread. Invert onto a wire cooling rack but turn the bread over again to cool for another 10 minutes before eating. The bread is fairly delicate so work gently to prevent breaking.

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