First things first – to follow my blog (i.e. you don’t accidently forget to check in twice a week…) leave a comment. When you leave a comment, there is an option to be notified each time I post. Easy as taking the short term rentals exclusion clause when applying IFRS16.
Make the Bobotie when you have time, and freeze it for when you are under pressure to cook an amazing meal for surprise guests in the middle of the week, after a full work day and other mundane tasks.
I know. Minted caramel? Its the same as chocolate mint Romany Creams – Why would you ruin a perfectly good biscuit? But there you have it – an interesting taste combination for generation Y. The Millennials should find the taste appalling, appealing.
Tradition on DBP, is to take a fresh cuppa tea with your biscuits before bed time.
Do not panic Alissa – I know this looks like neon colors compared to the Chicago eggs 😉
Actually, I can. I DO NOT like warm milk. But clearly little Ziggy (brother to Cecil X, the son of Kruispad Cecil and Ewe X), loves the special nourishment he gets.
The trick with Springbuck, is a super large pressure cooker. Friend A has a hundred litre pressure cooker. OK, maybe not 100L, but it is large enough for a whole springbuck. A whole springbuck in pieces of course.
In between there was potjie, with cheese dumplings. But I forgot to take a picture!
These experiments are all in pursuit of my #popuprestaurantdreams.
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Why follow my blog? Because if you leave a comment on your favorite dish, I will share the recipe….
Everything looks so yummy, we would like to be the guests that pop up on a weekday and force u to defrost some boboti😋
Definitely the Springbok pie or Bobotie!! And when made by Talita I have no doubt they taste as good as the look. 😉
Nice