I was very privileged to be invited to the Pick n Pay Fresh Living reader event at the Good Food Studio.
Let me just say that I am not eating again for at least a week. O.M.G I am stuffed! I had to pop open the button on my jeans when I got into the car. The food was magnificent!!!!
Anka Roux and Caroline Gardener, food editors for Fresh Living magazine and Nic van Wyk, an award winning chef from Simonsburg, gave fabulous demonstrations on putting together parts of an amazing three course meal.
After the cooking demos we sat down to a cheese (Simonsberg) and wine (in house PnP brand) tasting that was so delicious. I could have had that for lunch and been totally happy 🙂 I heart cheese!
After the delicious cheese and wine we moved on to starters.
Stuffed bread bites with feta cheese…
and quince and blue cheese pies with salad…
Followed by the main course of slow-roasted shoulder of lamb with salsa verde and lemon and parmesan risotto…
This was followed by a scrumptious dessert of chocolate truffles and lemon tart…
I was very lucky to attend the event with a few other bloggers/tweeters…
Angel, Kerry, Jessica and Dale
I had an absolute blast this morning and cant wait to attend another event at the Good Food Studio, perhaps a hands on cooking lesson or two 🙂
Thank you so much for inviting me PnP!!!
I have a weakness for the chocolate covered peanut butter balls from Moo-z Bros.
I also have no money at the moment because UIF are pusswanks!
What I do have are the ingredients to make peanut butter balls…
I googled recipes and found this one on the Rice Krispies site.
Of course I didnt really stick to it 100% but I think they came out pretty well.
Here is my recipe (I once again forgot to take pics of the process…)
- 1 cup ( I used half a jar) smooth peanut butter (they use crunchy but smooth works well)
- ¼ cup marge
- 1 cup icing sugar
- 2 cups rice krispies
- 1 ½ cups semi sweet chocolate morsels (I used 1 85gms bar of bitter sweet chocolate, I should have used 2)
- 2 tablespoons vegetable shortening/Holsum (thanks @Saaleha) ( I didnt have any so I used margerine)
- 54 mini paper cups (I used 2 baking trays covered with wax paper)
- Beat peanut butter, marge and sugar with an electric beater until well mixed. I used a fork and elbow grease as I didnt want to wake the kids up, next time I will use an electric beater!
- Add rice krispies, mixing well. At this point I want to say that I would have crushed the rice krispies a bit before adding them in but I think if you use the electric beaters it might just crush them for you as you mix, I will definitely try this next time.
- Taking a teaspoon scoop up a small dollop of the mixture and shape into a ball, they then say to place the ball into the paper cup, I just plopped them onto the wax paper baking trays.
- Melt chocolate and shortening in microwave or on double boiler.
- Spoon one teaspoon of chocolate mixture over each ball. My mixture was a bit thick, perhaps with shortening it would have been thinner, and it didnt pour very easily. Also, if you dont use the paper cups I would suggest dipping the balls into the chocolate to coat them (which I didnt do).
- Refrigerate until firm.
- Store in an airtight container in the fridge.
All in all they came out quite well. I cant stop stuffing my face!
I would definitely prefer the krispies to be a little finer and less ‘lumpy’ in the mixture and I will either use the paper cups or dip the whole ball into chocolate next time. I will also be getting some Holsum as I think the texture will be better for the chocolate.
Last weekend I asked Twitter for an easy pancake recipe. Jessica and Shirley came to my rescue. I couldnt decide which recipe to use so a merged the two together and it was yummy!!!
What you will need:
1 x cup flour
1 x cup milk
1/4 x cup sugar
1 x tablespoon oil
1 x egg
2 x teaspoon baking powder
Heavy frying pan
What to do:
Mix all ingredients together so that there are no lumps or bumps.
Transfer mixture to a pouring jug.
Spray&Cook the frying pan and set to a medium to high heat.
Pour in crumpet sized or larger sized amounts of batter.
Wait until the batter starts to bubble before turning over.
Leave for a minute or two and transfer from the pan to a plate.
I leave the plate in the oven on a very low heat to keep them warm.
Tonight we are having pancakes with Neapolitan ice cream, strawberries and blueberries.
Im also doubling this recipe cause they were so yummy last time 🙂