Tag Archives: food

Prospect Park Smorgasburg

The Smorgasburg located in Prospect Park, Brooklyn, reminded us of the good old Hazel Food Market in South Africa. The Hazel Food Market was literally around the corner from our house, and a favourite stop for us every Saturday!!

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Here in Edmonton the closest thing to these markets would be farmers markets. To tell you the least, although we do have farmers markets, they are a far cry from the from the fantastic food markets we had in South Africa, and this delightful market called Smorgasburg!

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Yum! 😀

There were SO much to choose from!!! Smorgasburg, you were a delight!! In the end I drank coconut juice (directly from the coconut!!)… Hubby ate the smoked beef brisket sandwich!! And for dessert we settled on some delectable sugar coated and roasted coconut doughnuts and lattes!! Hhhhmmm… I am realizing now that I might be into coconut!! – Just a teeny-tiny bit! 😀

We even got to meet up with a German friend who I met in England in 2005, and who now lives in New York – isn’t that just really awesome!?!

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The variety was crazy! I think we must’ve walked through the market four times before we ‘kind-of’ decided what we wanted!! So many delicious options!! …. If we lived near a food market like this, we’d once again have found our regular hangout spot for a weekend morning! For now though… I’ll have to look at these photos and dream about the many yummy options we missed out on!!

smorgasburg hooplahappiness.com

Where to eat in Banff: Grizzly House

This is by no means a review of the Grizzly House – but a mere enticing of photos of delicious food. If you are in need of some relaxing (and serious spoils) after a long day of hiking, sight seeing and exploring the beautiful little town of Banff, make sure that you have your table booked at the Grizzly House in Banff. But beware, this is by NO means a budget eatery. Be sure to save up for this before visiting.

Grizzly House

The fondue dinner is one of their specialities (and the reason we decided that this referral was worth checking out). It is a three course fondue delight, with different options for starters, mains and dessert). For the mains, you can choose between the traditional oil fondue, or the very enjoyable (for the eyes and the whole experience) hot stone. Also worth trying if you are in the North American vicinity (unaware of international availability), is the Velvet Devil Merlot from the Washington State – it is freaken delicious (and cost around $25-30 CAD per bottle).

Grizzly House If you did not follow the link above to immediately find the location closest to you that sells the Velvet Devil, above is a photo of what the bottle looks like! As you can see below, we started off with the four cheese fondue, some roasted garlic and bread!! So rich and sooooo delicious!! (but when it comes to cheese, I tend to go a little bit crazy!!). We followed that with the hot plate – served individually (each gets to choose his/her meat combo) with a variety of accompanying sauces. We ended our meal with a fruit and chocolate fondue!! As you can see, super delicious!!Grizzly House Grizzly House Grizzly House Grizzly House Grizzly House Grizzly House

Oh man, these photos make me want to go back there this instant!! It is such a relaxing atmosphere – and for the adventurous, you can also try some buffalo, elk and caribou. Bookmark this restaurant if you are planning a trip to Banff… And once there, take your time!!

Whole Wheat Rusks

rusks #food #hooplahappiness

Aaaaahhh rusks! There are quite a few things that are unique to South Africans. One of the very distinct cultures that we have is the type of food that we enjoy! While living in South Africa, you do not realize that things like ‘beskuit’, ‘biltong’, ‘pap’, ‘groen ambulans’, ‘zinger wings’ & ‘braai’ (to name but a few), are things that the rest of the world is missing out on… 😉

That is, until you find yourself living outside of South Africa! All of a sudden you pay big buck for things like real mayonnaise (because we have tried each and every brand Canada has to offer – cheap and expensive) and nothing compares to good old Crosse & Blackwell mayo! These Canadians’ lives will be forever changed when they discover what real mayo should taste like!

What is rusks you say? It is a type of dry, crisp biscuit (or twice baked bread) that South Africans enjoy either as part of breakfast, or as a snack with their tea or coffee! Do NOT eat this without dipping it in your drink to soften it – you might break a tooth!

Well, needless to say, that since we have moved to Canada, our endless supply of rusks has run dry! I have had to learn how to make these little home-delights! And after a couple of tries and a few different recipes, I found my favourite! Sarie posted this recipe on their website a while ago – a recipe by Barbara Joubert.

Oh my goodness, it is soooooo good! And not as hard as you would expect! When you follow the link, you’ll find that the recipe is in Afrikaans, so I’ll post it for you in English! (Scroll to the bottom for a bullet point recipe for easy following!) With an upcoming camping trips these babies were begging to be baked – and it was a roaring success!rusks #food #hooplahappiness

This recipe makes 36 small rusks per 8″ x 8″ pan – I double the recipe to get 72 small rusks using 2 8″ x 8″ pans.

Ingredients:

  • 500 g (2 cups) of whole wheat self-raising flour (I could not find that here in Canada, instead I used normal whole wheat flour, and added 1 1/2 teaspoons baking powder + 1/4 teaspoon salt PER CUP of flour)
  • 2,5 ml ( 1/2 teaspoon) salt
  • 250 g butter
  • 200 g sugar
  • 250 ml (1 cup) buttermilk
  • 1 egg

Method:

Heat oven to 180°C (355°F)

Mix the flour and salt in a big mixing bowl (if you’re using regular flour, be sure to add your baking powder and salt in this step as well). If you double up the recipe make sure to use a very big mixing bowl!

rusks #food #hooplahappiness

Cut the butter into small blocks and rub it into the flour mixture until it looks like bread crumbs.

Wisk together the buttermilk and the egg. Add this to the flour mixture and mix well.

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Place the dough into the greased (use butter) pans and bake for approximately 1 hour (or until done)(test with a toothpick or similar). rusks #food #hooplahappinessrusks #food #hooplahappinessrusks #food #hooplahappiness

Let it cool of completely before cutting it into pieces.

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Reduce heat of oven to 120°C (250°F).

Place cut pieces in a single layer into the oven (I used parchment paper on the oven racks).

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Dry for 8 hours or overnight. rusks #food #hooplahappiness

Enjoy it with your tea and/or coffee! (Dip for a couple of seconds for it to soften before eating!)rusks #food #hooplahappiness

Whole Wheat Rusks
Prep time: 
Cook time: 
Total time: 
Serves: 72
 
This recipe makes 36 small rusks per 8" x 8" pan - I double the recipe to get 72 small rusks using 2 8" x 8" pans.
Ingredients
  • 500 g (2 cups) of whole wheat self-raising flour (I could not find that here in Canada, instead I used normal whole wheat flour, and added 1½ teaspoons baking powder + ¼ teaspoon salt PER CUP of flour)
  • 2,5 ml ( ½ teaspoon) salt
  • 250 g butter
  • 200 g sugar
  • 250 ml (1 cup) buttermilk
  • 1 egg
Instructions
  1. Heat oven to 180°C (355°F)
  2. Mix the flour and salt in a big mixing bowl (if you're using regular flour, be sure to add your baking powder and salt in this step as well). If you double up the recipe make sure to use a very big mixing bowl!
  3. Cut the butter into small blocks and rub it into the flour mixture until it looks like bread crumbs.
  4. Wisk together the buttermilk and the egg. Add this to the flour mixture and mix well.
  5. Place the dough into the greased (use butter) pans and bake for approximately 1 hour (or until done)(test with a toothpick or similar).
  6. Let it cool of completely before cutting it into pieces.
  7. Reduce heat of oven to 120°C (250°F).
  8. Place cut pieces in a single layer into the oven (I used parchment paper on the oven racks).
  9. Dry for 8 hours or overnight.
Nutrition Information
Serving size: 1 Rusk Calories: 100 Fat: 6 Carbohydrates: 11 Sugar: 6 Sodium: 10 Protein: 1

For Dinner: Meatballs

I don’t know about you, but sometimes I am just soooooo tired of the usual meat that we have for dinner. I love steak, but it is sooooo heavy. I love chicken and pork, but I kind of run out of new ways to eat it that doesn’t involve a lot of time in the kitchen… (lets face it, after a full day work, then gym, then walking the dogs, you really want something that is quick and easy to whip up!)

Meatballs #food #hooplahappiness

Jamie Oliver’s Meatballs

I have been in the mood for meatballs for ever!! So I decided that although it is not exactly a fast option, the change was worth the extra time… And it is so easy!

Meatballs #food #hooplahappiness

I followed the recipe almost to a tee. I did not have fresh nutmeg though, I just used ground nutmeg instead. I also used dried chilli powder instead of fresh chilli. Excuse my photos as I have a long way to go before my food photos will actually look good!!

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I used parmesan instead of pecorino (because that is what we had!) and I did not use any marjoram (What is marjoram?)…

Meatballs #food #hooplahappiness

Can I just say…. It was DELICIOUS!!! Easy, quick(-ish) and superbly delicious!! I would definitely recommend you try this recipe!! The recipe says it serves 4, but we (me and my hubster) ate just the meatballs and only had like 4 meatballs left…. om-nom-nom!!! I can’t wait to make this again!! Click on the link below for the full recipe on Jamie’s website and…… happy eating!! 🙂

Jamie Oliver Meatballs

Cheese Board & Obikwa Wine

TUROPHILE:

Turophiles have apparently never met a cheese plate they didn’t like (uuuuuuuum 😉 )… They pair well with wine-loving oenophiles… 🙂

Yup, I think we’re turophiles!! 😀 Last night we enjoyed a very delicious cheese board and a South African white wine – Obikwa, Moscato! It was so good – and no, there are no cheese left!! We made it extra special by adding some rasberries to the wine!! It looked so pretty!

Irish Guiness cheese, Smoked Applewood cheddar, a German Cambozola, old fort cheddar and an assortment of fruits (ok, two fruits, cherries and apricots!), paired with a sweet, smooth Moscato!! Now, who wouldn’t want to eat or drink that?

Ok, well I’m hungry now!! 😀