Live in the moment and start creating

Simply defined, creation means “the act by which, according to various religious and philosophical traditions, the world was brought into existence OR an original product of human invention or artistic imagination”.

If the Universe was created, and God created us, then it only makes sense, for life to continue, that we need to continue creating. Creating new life, creating work for ourselves, creating opportunities, creating fun and joy and love.

Every single one of us is a creative being. Even if you may not think so, we spend every day, creating our own life’s masterpiece.  I know, I am being very philosophical, but our entire lives are a work of art, and everyday represents a canvas or a blank page in a book, on which you get to add your brushstrokes to, or fill with your body of poetry, ultimately creating your own work of art.

So many of us want to skip to the end, falling over our feet in the process, or look into the future to see where our lives are going, worrying about the future, forgetting to take a moment, to live in the moment. But that’s like throwing paint on your canvas, hoping for a masterpiece to be created in one day, or jumping to the last page of a novel before you’ve even begun. Imagine listening to a song or watching a movie, and fast forwarding to the end. The end is not going to have as much of an impact or any meaning at all, if you have not experienced the journey there, the highs and the lows, now is it?

Take a moment, to live in the moment, and start creating. Even if it’s only starting with a vision board. And if you can’t make one, go digital and use Pinterest to collect pictures of all the things that make you happy. But START!

This image found on sincerelyarizona.blogspot.com

Alice in Kitsch wonderland

It’s been a while since I’ve been here, but Kitsch Cafe Restaurant and Vintage store is one of my favourite little spots in Hermanus and really makes me feel a little like Alice in Wonderland. Situated in one of the little side streets, on 3 High Street, this little gem is filled with wonderful eclectic surprises. It has two entry points. One is through the Chilli Pepper Lifestyle – Vintage store on Mitchel Street.

The other is though a vintage door on High Street, which makes me feel like I’m in a Cuban alley. And once you take a step inside, you’re greeted with delightfully, charming objet d’art. An old bicycle mounted on a wall or pram filled with flowers, are just some of the wonderfully wacky works of art.

The restaurant – Kitsch Café – is off course the cherry on the top for me. It has a great selection of Vladimir Tretchikoff prints hanging all over the show, as well as old records used as placemats, and retro styled furniture. It takes one back into a time warp and makes me think back to my granny and all her old fashioned collectables.

The food is delightful and fairly well priced. And the waitresses are all clad in 50’s outfits, tutu’s and all!

It’s a MUST visit, closing around 2pm on Saturdays, and not open on Sundays. Spoil yourself!

Fuel the flames with fabulous frittata

Life without eggs would be like life without sunshine. For me anyway. Eggs are one of those ingredients that can turn something as simple as a single turnip into a symphony. Only because they’re so versatile! Just google: what to make with eggs and a million ideas pop up. For me, personally, eggs Benedict is one of the most seductive breakfast foods on the planet. The tenderly poached egg white slightly parted to expose the yolk oozing out and dripping down the bright red fresh tomato. It’s enough to make me want to jump right back into bed.

In fact, eggs have been considered a sexual stimulant throughout the ages. So much so, that Casanova ate them before every love adventure. Sheikh Nafzajus, the author of “Perfume Garden” recommended eating as many eggs as possible. I think imagine what his cholesterol levels must have been like. Eggs fried in butter, in his opinion, gave “fuel” for an endless love marathon. Scientifically this is because of the great boost in testosterone that is provided by the good cholesterol that the eggs and butter provide. For a sensual dessert to get any woman in the mood, try some eggnog (egg mixed with milk, cream, honey, vanilla and nutmeg). This, and starting your day off with a few eggs, is a sure fire way to keep your sexual energy at its peak.

If however, sexual energy is not necessarily on the top of your priority list, and all you need is a quick, no-fuss, affordable meal, I would strongly suggest this fabulous frittata.

A well-made frittata is one of the world’s most perfect foods. It’s affordable, quick, and a great way in which to use last nights’ leftovers, or concoct something out of nothing, when that’s all you have in your fridge!

If you’re starting from scratch, it’s best to fully cook any addition that might release moisture into the eggs—mushrooms, tomatoes, baby marrows are some example of “wet” options, which water down your eggs. Sauté them separately. This also holds true for aromatics, such as onions or uncooked potatoes. I would suggest you add some colour though. Red peppers, basil, sundried tomatoes, olives, aubergine, etc. 

Season your eggs with salt and pepper before adding them to the pan or oven dish. And if you’re adding other ingredients to your frittata, season them separately.

One of my absolute favourite ingredient combinations include broccoli, smoked chicken and blue cheese. It's to die for!

Fabulous Frittata

INGREDIENTS

• 5 eggs
• Half an onion, sliced
• Half a green pepper, chopped
• Three small tomatoes, chopped
• One teaspoon crushed garlic
• 2 cups of ANY left overs or freshly prepared filling
• 1 cup grated cheddar cheese
• 1 cup full cream milk
• ½ cup self-raising flour
• ½ tsp baking powder
• Dried rosemary, some salt, and freshly ground black pepper

METHOD

Preheat the oven to 180 degrees Celcius.

In a bowl, beat the eggs with the milk and flour and set aside.

In a large pan, stir-fry the green pepper and onion with the garlic until slightly cooked but still crunchy. Then add the tomato and continue stir-frying for about a minute.

Pour the cooked veggies into a greased ovenproof dish and sprinkle with herbs and pepper. Then add your left overs to the dish.

Pour egg mixture over and sprinkle with cheese – gently work the cheese into the egg with a fork so it doesn’t burn before the egg is cooked.

Bake until egg has cooked through (about 10-15 minutes) then grill for two minutes to brown the cheese. 

If you want to turn this into a traditional quiche, just line the base of your dish with shortcrust pastry.  

Rise up to beautiful blueberries

Does this sound familiar? After a long day at the office, passion is the last thing on his mind, and if you start laying down the oysters he's bound to get suspicious and feign a headache. Besides that, not everyone loves oysters!

Need an action plan? Forget those little blue pills and try little tiny blue fruits instead.

Blueberries are one of the best foods for older men with erectile problems, according to a study done at the University of Maine. They are loaded with dietary fibres and are good for your heart and cholesterol levels. They are also packed with compounds that help relax your blood vessels, improving circulation. Better blood flow = more blood to the penis and stronger erections as he gets older.

To incorporate them into your meals, pack them into pancakes, enjoy them as a jam (available at most supermarkets), add them to Thai chicken dishes for some added sweetness, blend them into a smoothie, or try this Blueberry Coconut Ice Cream as a sensational after dinner feast for two.

Blueberry Coconut Ice Cream

INGREDIENTS

• 2-½ cups Fresh or Frozen Blueberries
• ¾ cups sugar
• ⅛ teaspoon Salt
• 3 cups Coconut Milk (full-cream, well stirred)
• 1 teaspoon vanilla extract

METHOD

In a medium saucepan, combine blueberries, sugar, and salt. Over medium heat, bring the mixture to a boil, mashing the blueberries with the back of a fork. Simmer for 5 minutes, stirring frequently. Remove from heat and let cool for 10 minutes.

In a blender, combine coconut milk, the blueberry mixture, and vanilla extract. Cover and chill the mixture until cold, about 2 hours.

Pour the mixture into the bowl of an ice cream maker and freeze according to manufacturer’s instructions. Transfer the ice cream to an airtight container and place in the freezer for several hours, or until ice cream hardens. The ice cream can be stored in the freezer for up to 1 week.

Exotic carrot concoctions

Besides the popular potato, carrots are one of those ingredients that are extremely versatile. You can prepare a few very tasty dishes, which are not only mouth-watering and colourful, but also have aphrodisiac qualities. Believe it or not, carrots assist with sexual disorders, which is primarily due to their high beta carotene content.

They’re those little spark plugs, which have suddenly become an engine driving restaurant menus. Chefs across the country are showcasing fine-looking specimens in a rainbow of colours, dressed and garnished without a sliver of meat on the dish. Well, maybe a touch of bacon here and there. These days, people are feeling more comfortable with having carrots in the centre of their plates.

Grate them, roast them, eat them raw, juice them, or add them to muffins and stews. My personal favourite is making a delicious Moroccan carrot salad in summer and this mouth-watering carrot soup in winter.

Exotic Carrot Soup

INGREDIENTS

• 1 tablespoon olive oil
• 1 medium yellow onion, sliced
• 1 bunch carrots, cut into slices
• 4 cups low-sodium chicken or vegetable stock
• 1 tablespoon grated ginger
• 1 1/2 teaspoons Himalayan salt
• 1/4 teaspoon black pepper
• 1/2 cup full cream
• 3 tablespoons chopped fresh dill

METHOD

Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened but not browned, 5 to 6 minutes.

Stir in the carrots, broth, ginger, 1¼ teaspoons of the salt, and the pepper. Bring to a boil. Reduce heat and simmer until the carrots are soft, about 20 minutes. Let cool at least 10 minutes.

Using a blender, puree the soup in batches until smooth. Return to pot and rewarm over medium heat.

Meanwhile, whisk the cream in a small bowl until soft peaks form. Fold in the remaining salt and the dill. Divide the soup among individual bowls and top with the dill cream.

Moroccan Carrot Salad

INGREDIENTS

• 5 carrots (about 1 half a kilo), cleaned and trimmed
• Small palmful of stoned dates
• Handful of toasted seeds, such as sunflower, pumpkin or pine nut
• Half a can of chick peas
• Juice of a small lemon
• 2 tbsp extra virgin olive oil OR cold-pressed grapeseed oil/canola oil
• 1 tbsp maple syrup
• ¼ tsp ground cumin (tip: toast and grind your own seeds for best flavour)
• good dash each of ground cinnamon and salt – about 1/8 tsp each
• Generous handful each of washed mint leaves and flat leaf parsley (Italian parsley), along with some rocket and herb garden salad.

Optional add-ins: dried sour cherries, dried barberries or mulberries; dry-cure black olives; ½ tsp harissa paste; chopped oranges; goats cheese to garnish; preserved lemon juice (just a little though)

METHOD

You can use either raw grated carrot or roasted strips of carrot for this recipe. Pop the raw or roasted carrots into a large bowl, adding also the dates, sunflower seeds and chick peas.

Mix the lemon juice, maple syrup, olive oil, cumin, cinnamon and salt in a jar and give it a good shake. Pour this dressing over the salad and toss through. This salad will keep like this for a day or two.

Roughly chop the herbs and add to the salad. Serve with hummus or other dips, good Ciabatta bread, grilled fish or chicken – almost anything you like. For a heartier salad to have on its own, you may want to add white beans or quinoa to this. And a good few pinches of soft goats cheese as well. 

Bon Appetite!

Titillate your taste buds with olive tapenade

Not only do olives taste great, but did you know that they have a huge number of health benefits and are great for weight control? 

Olives are nutritious and rich in mineral content. And by eating just 10 olives before a meal, you can reduce your appetite by up to 20%! This is because the monounsaturated fatty acids contained in olives slow down the digestion process and stimulate the hormone cholecystokinin, a hormone that sends messages of fullness to the brain. A daily serving of olives also helps improve your memory by up to 25%. And if that isn’t enough, they are also a great aphrodisiac.

For a quick and easy romantic snack for two, serve them tapas style with sundried tomatoes, a selection of cheeses, cold meats, fig preserve and fresh ciabatta. Personally, when it comes to sharing a meal, I find tapas style meals to be quite a sensual experience, especially since you eat with your hands!
Try this tapenade recipe to titillate your taste buds.

Three Olive Tapenade

INGREDIENTS

• 1 cup Kalamata olives, pitted
• 1 cup large green olives, pitted
• 1 cup Nicoise olives, pitted
• 1 red bell pepper, roasted and cut into pieces
• 4-5 cloves of garlic
• 1 tbsp parsley, loosely chopped
• 1 tbsp basil, loosely chopped
• 3 tsp lemon juice
• 2 Tbsp capers
• 5 Tbsp olive oil

METHOD

Place the olives, capers, garlic and red pepper into a food processor.

Pulse in 1 second intervals 10-15 times and scrape down the sides of the bowl.

Add the herbs, lemon juice and olive oil and pulse another 10 times or so, stopping in the middle to scrape down the sides of the bowl.

In the end, you want the pieces to be small and chunky in size and you want to see all the colours of the olives and peppers.

Ravishing Radishes

I LOVE this recipe. It’s a classic French snack or appetizer that seems a bit odd at first. But once you try it you'll see why it works so well. It's one of those dishes with so few ingredients that the quality of each one is key. The rich butter and course salt round out the spiciness of the radishes, making a perfect bite.

Because of their high quantities of roughage, water and low quantities of digestible carbs radishes are incredibly filling, and a great way to satisfy hunger.

One-half cup of radishes contains 1 g of fibre, and while that may not seem like a lot it is actually 4 percent of the recommended daily intake, according to Livestrong.com. If you slice radishes and eat them with a green salad, you are taking in additional fibre.

INGREDIENTS

• 2 bunches radishes with the tops intact

• Sea salt

• Unsalted butter, at room temperature

• 1 1/2 teaspoons minced scallions

• 1 1/2 teaspoons minced fresh dill

• 1 1/2 teaspoons minced fresh parsley leaves

• 1/2 teaspoon freshly squeezed lemon juice

• 1/2 teaspoon course salt

• Pinch freshly ground black pepper

• 1 French baguette, sliced diagonally

METHOD

Arrange the radishes on a bed of sea salt. Spread the butter on slices of toasted bread and arrange artfully on a platter. Serve at room temperature.

Herbed Butter: Combine all the ingredients in the bowl of an electric mixer fitted with the paddle attachment on low speed until combined. Do not whip.

Roast beet hummus to boost your stamina

Did you know that there’s more to beets than just adding sweetness to your meals? Drinking beetroot juice will not only benefit you in the bedroom, but during your gym time too? According to a study published in the Journal of Applied Physiology in 2010, researchers found out that drinking beet juice balances the oxygen use that allows your body to tap in on your energy and stamina wisely. The reason for this is because the nitrates found in beet juices make it easier for oxygen to get into your muscles and allow you to breathe.

Since beets have the ability to open up the blood vessels and allow more oxygen flow to boost blood being pumped in your entire organs, you can get rock-solid erections, a benefit to both of you!

Roast beet hummus

The beets in this recipe have an incredible colour and flavour that's enough to pep anyone up. Add it to sandwiches instead of butter or mayonnaise, use it as a dip for crackers and vegetable sticks, or simply serve it as a gorgeous appetizer.

INGREDIENTS

• 1 can butter beans
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 4 cloves garlic, minced
• 1/2 cup roasted beets, chopped
• 1/2 teaspoon cumin
• Salt and pepper
• Paprika
• 1 tablespoon olive oil

METHOD

Put all ingredients (except olive oil), in a food processor, adding salt, pepper, and paprika to taste. With the food processor still running, drizzle in olive oil and blend until well combined.

If you want a smoother texture, add a bit of water. For more flavour, add more spices.

Note: To roast beets, place on a baking sheet or wrap in aluminium foil and bake in a 180-degree oven for 30 to 45 minutes. Remove and once cool, peel off skins and chop into chunks.

Image Source: lepassevite.blogspot.com

Exotically stimulating aniseed and liquorice ice coffee

According to tradition, star aniseed was typically brewed into a mild drinkable decoction and enjoyed before or after meals to whet the appetite or to act as a mild digestive aid. It is a major ingredient in masala chai, an Indian spiced tea mixture typically prepared with a blend of selected spices, black tea, milk, and jaggery or sugar. In the Western world, star anise is employed not only in the culinary field, but (like anise) in the production and flavouring of liquors as well.

As a matter of interest, both these spices have a warm liquorice flavour, and they both have aphrodisiac qualities that may improve libido, In fact aniseed has been used as an aphrodisiac since the Greeks and the Romans, who believed it had special powers. Sucking on the seeds is said to increase your desire.

For a stimulating, exotically flavoured ice coffee, try this blend of zesty fresh mint, salt sweet liquorice and aniseed sweetened with honey.

METHOD

Prepare the Grand Cru of your choice in 6 espressos (6x 40 ml / 1.5 oz). Pour the espressos into a cold glass jug with the ground aniseed, the liquorice stick snapped in two and the honey. Leave to develop for 10 minutes, preferably placing the jug in an ice bucket to cool the mixture. Serve in iced cups topped with fresh mint, half a stick of liquorice and a few ice cubes.

Serves 2

Melt in your mouth risotto with the magic of mushrooms

It is believed – although yet to be confirmed by modern science – that truffles’ musky scent replicates the scent of the male pheromone androsterone. Napoleon ate truffles to increase his masculine potency. Maybe he should have cut back!

INGREDIENTS

Leeks:

·  2 large leeks (white and pale green parts only), halved, thinly sliced crosswise (about 2 cups)

·  ¾ cup whipping cream

Bring leeks and cream to boil in heavy medium saucepan. Reduce heat to medium and simmer until leeks are tender and cream is thick, stirring often for about 15 minutes. Season with salt and pepper (Can be made 1 day ahead. Cover and chill. Rewarm before continuing).

Mushrooms:

·        500g shiitake mushrooms, stemmed, cut into thick slices

·        1 large onion, halved, thinly sliced lengthwise

·        ¼ cup (1/2 brick) butter, melted

·        1 tablespoon white truffle oil

·        1 teaspoon minced fresh thyme leaves

Preheat oven to 200°C. Toss all ingredients on rimmed baking sheet. Sprinkle with salt and pepper. Roast until mushrooms are tender and light brown around edges, stirring occasionally, about 45 minutes (Can be made 2 hours ahead. allow to stand at room temperature).

Risotto:

·        4 tablespoons (1/2 brick) butter, divided

·        1 large onion, chopped

·        1 ½ cups arborio rice or medium-grain white rice

·        ½ cup dry white wine

·        5 cups hot vegetable stock

·        ½ cup grated Parmesan cheese

·        2 teaspoons shaved or chopped black truffle (optional)

·        Chopped fresh parsley

Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and cook until it begins to soften (about 5 minutes). Add rice; stir 1 minute. Add wine and stir until almost all liquid is absorbed (about 1 minute). Add 1 cup hot broth. Simmer until broth is almost absorbed, stirring often (about 4 minutes). Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding the next and stirring often, until rice is tender and mixture is creamy (about 20 minutes). Stir in leek mixture, mushroom mixture, remaining 2 tablespoons butter, cheese, and truffle (or truffle oil). Transfer to large bowl, sprinkle with parsley, and serve.

To make your truffle last, first put it in a sealed glass jar with two uncooked eggs in the shell. Then fill the jar to the top with white rice. The next day, remove the truffle from the jar, shave it over pasta and save the eggs for the morning after. Both the eggs and rice will take on the flavor of the truffle, enabling you to enjoy your investment over several meals.

Cheating with Chocolate

According to SCiencechannel.com, chocolate has a stronger effect on the body chemistry of women than it does on men. What this means for you gents (if you're a man reading this) is that if you are trying to invoke feelings of romance in your lady love, sharing some chocolate with her may have a rather uplifting desirable effect.

Much like the heat of chilli increasing your body temperate and mimicking your body reaction during foreplay, chocolate invokes similar feelings of desire. Not only is it very delicious, but because the melting temperature of chocolate is just below body temperature, it melts in the mouth, which on its own is stimulating.

Chocolate increases testosterone levels in women and acts as a powerful antioxidant. Without getting too technical or scientific, the reason why chocolate (dark chocolate in particular) acts as an aphrodisiac is because chocolate contains alkaloids (Serotonin and Phenethylamine), which work as aphrodisiacs, and increases serotonin levels in the brain. Whew! That was a mouthful! But seriously, serotonin is a neurotransmitter that induces feelings of pleasure and its level is known to increase for the first year of falling in love. Phenethylamine is related to amphetamines, which is a central nervous system stimulant that increases energy. It peaks when you are in love and surges into the brain at the time of an orgasm.

Even the ancient Mayans made a sweet concoction from cocoa seeds and used it for enhancing capability of copulation and procreation.

Regardless of its properties, most of its aphrodisiac qualities are linked to the simple pleasure that it gives when consumed. Enjoyed with a glass of red wine, it makes an even more enjoyable sensory experience.

The Hearty Artichoke – How to cook and eat an Artichoke

There is nothing like eating a whole artichoke. It might seem a little intimidating at first if no one has shown you how to prepare and eat them. But the leaves are moist and tender once roasted, and the heart is by far the most delicious part of the entire process and totally worth the effort.

Their history as an aphrodisiac however, is mostly due to folklore. Because the artichoke was considered an aphrodisiac in the 16^th century (and still is today), it was reserved for men only, as it was thought to enhance sexual power. It was considered a scandalous adventure for any woman.

Catherine de Medici, known for her insatiable appetite for both food and romance, brought artichokes to France when she married Henry II. 17th century French writer and sexologist Dr. Nicolas Venette reported that Swedish women who were feeling neglected in the bedroom would serve their husbands artichokes in an effort to increase their desire and stamina.

Whether or not you believe in the romantic power of the artichoke, eating an artichoke is an extremely sensual culinary experience.

When you are at the market buying artichokes, choose those in which the petals are still rather closed, not open. They will be more fresh and more tender than artichokes where the petals have opened. Also, artichokes that have been "frost kissed" are especially tender and delicious. They'll look like they are a little burned by frost, so won't be as pretty as those not frost bitten.

Ingredients

• 2 large fresh artichokes
• 1 cup (226.8g) unseasoned bread crumbs (you can use gluten-free if you like)
• 1/4 cup grated fresh parmesan cheese (optional)
• 1 cup fresh parsley leaves - chopped
• 1 large (or two medium) fresh garlic cloves
• A drizzle of olive oil
• Salt and pepper to taste

Method

Rinse and dry each artichoke. Remove the toughest outer leaves along the bottom. With kitchen shears (or scissors) cut the tips of each (except the tender inner leaves) leaf. With a sharp knife slice off the top of the artichoke and the stem (leaving just a short stump so it can easily sit upright in the pan).

After you've cleaned and cut them, you can steam them at this point, but this is so much more of a culinary experience.

Finely chop parsley and garlic and mix with the bread crumbs. Add parmesan if you like. Season with salt and pepper.

Spread apart each row of leaves and fill with the bread crumb mixture. Once filled, set them in a pot just big enough to hold them up. (Three is easier than two). Fill the pot with water reaching almost to the top of the bottom row. (This is why you can't cut the whole stem off - you need some height). Add a slice of lemon to the water to keep them green.

Drizzle each row with some extra virgin olive oil - making sure to drizzle the oil into the 
breadcrumbs.

Cover and simmer for about an hour or until the leaves are tender and you can easily pull one out.

Remove when done and place on a plate with a bit more olive oil, seasoned with salt and pepper for dipping.

THE DEVOURING PART

Only the inside of the leaves get eaten. So take a leaf, hold it from the cut tip and simply scrape the flesh inside between your teeth.

This is not the most lady-like maneuver, which is why eating them should rather be enjoyed at home alone – or with your lover.  The inside of the leaves are tender enough to eat whole. And when you get to the core, you'll see it covered with lots of gritty hairs, which should obviously not be eaten! 

Pull out the hair to reveal the heart of the artichoke - tender enough to slice with your fork. It's the best part.

Recipe Source: http://www.huffingtonpost.com/

If you want to see how Martha Stewart does it, check out her video: http://www.marthastewart.com/1108920/how-steam-and-eat-artichoke