‘Boere-chic’ High Tea

High tea with a vintage, ‘boere’ twist.

Think enamel mugs, succulents, lace, burlap…

Food with a twist – not the usual high tea fare – but rather a selection of traditional finger foods with a modern twist.

The Menu:

Salad Jars to Share

{Strawberry, avo & goat’s cheese with a selection of wild rocket and other baby greens with balsamic vinegar & olive oil, as well as a Caprese-style salad with Rosa tomatoes, bocconcini Mozzarella and sweet basil on baby greens with balsamic vinegar, olive oil & toasted pine nuts}

Savoury Quiches

{Cherry tomato, basil & goat’s cheese, as well as bacon & caramelised onion}

Devilled Eggs

{With smoked trout & capers, on a bed of micro salad greens}

Smoked Trout Terrine

{Mini smoked trout terrines with fresh avocado an a cream cheese filling, on a bed of micro salad greens}

Carrot Cake

{Triple-layer nutty carrot cake with a cream cheese frosting}

‘Melktert’ Cupcakes

{Vanilla cupcakes with a traditional milk tart topping}

White Chocolate Mini Cheesecakes 

{Individual white chocolate mini cheesecakes with fresh strawberries}

Rosewater Macarons with White Chocolate Ganache Traditional ‘Koeksisters’

{Crunchy, syrup-drenched pastry twists – just like Gran used to make}

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Ooey Gooey Speckled Egg Brownies to kick-start the week!

Just in case you’ve been feeling guilty about the weekend’s indulgences, here’s a great recipe to try – Speckled Egg brownies – the perfect way to start the week I’d say… {I’m saying / writing this whilst wiping the crumbs from my mouth… Chuckle chuckle…}

Ok so perhaps this is not the usual guilty-conscience-Monday-get-your-diet-back-on-track type of recipe…

Anyways, here you go: {adapted from Mikey’s in my kitchen}

1 1/4 cup flour
2tbs cocoa powder
1tsp salt
330g chocolate {2/3 dark chocolate, chopped + speckled eggs}
1cup butter, diced
1 1/2cups white granulated sugar
1/2cup brown sugar
2tsp vanilla

Whisk together the flour, cocoa & salt and set aside. In a double boiler {heatproof bowl over simmering water}, melt the butter & chocolate. Once this has melted, turn off the heat and add the sugars. Mix it through and let it melt as much as possible, while getting to room temperature.
Once it’s room temperature, whisk in the eggs, one at a time, followed by the vanilla.
Fold in the flour mixture until it’s just incorporated – it doesn’t have to be perfectly mixed, as you don’t want to over mix it.
Pour into a baking pan lined with baking paper {the batter should reach about 2cm} and bake in a pre-heated oven of 175C for 35minutes.

Wait until it has cooled completely before lifting the brownies out of the pan and cutting them. {Resist the urge!}
The result: super ooey-gooey {very} chocolate brownies with a jelly ‘swirl’ running through it.
Have it with vanilla ice cream and a few speckled eggs scattered on top – or just as is!


Some more recipes to look forward to this week:
Thick cut grilled rump steak with halloumi and caramelised onions & tomatoes
Classic roast chicken with garlic, rosemary & lemon
Aubergine lasagna with hidden veggies {a goodie for the kids!}
Chocolate {very chocolatey!} pavlova
Pork stir fry {when last did you actually make stir fry?!}
Pork roast with sweet potato wedges and a killer salad


Monday dinner

Tonight I made spicy chicken livers, served with sweet potato mash and a raisin relish, along with a salad.

Spicy chicken livers, sweet potato mash & raisin relish

Spicy chicken livers, sweet potato mash & raisin relish

For the livers:

500g chicken livers


olive oil

red chillies

salt & peppadew seasoning

Heat oil & butter in a pan, and add the chopped red chili.  Add chicken livers and season. Place a weight on top of the livers to compress them and ensure a crispy outside.  Fry until cooked and crispy.

For the mash:

sweet potatoes (I used 2)

butter salt

Boil sweet potatoes in salt water until tender, mash and stir in butter.

For the relish:

(I used a recipe from Taste magazine of Mariana Esterhuizen)

1 cup of giant mixed raisins

2 cups rooibos tea

teaspoon lemon zest and lemon juice

Steep raisins for an hour in the tea, add lemon juice and zest and let it boil, then simmer until reduced to a syrupy consistency.

Serve mash with livers and the relish – add a fresh green salad.

Enjoy! X

On the menu this week

Like I’ve mentioned, I love lists and ‘listy’ things – so it shouldn’t come as a surprise that I like to do a menu for each week, and then I shop accordingly.

Here’s this week’s dinner menu: (I will post a photo and recipe for each day)


Spicy chicken livers with sweet potato mash and a raisin relish


Game mince pockets wrapped in bacon, served with a salad


Angelfish salad and a berry panacotta for dessert


Thai-style salad


Roast chicken with roast veg


Slow-roasted leg of wild boar with roasted beets and a caprese salad – along with some scrummy cake for dessert

We have a get-together with all our neighbours on Sunday, yay!

*I use mostly game meat or venison – whatever you’d like to call it – in my cooking, I apart from chicken or pork, which I just get from the local supermarket.  (However, the wild boar is wild game.)

One of Eben’s best friends goes hunting every season and he supplied us with our venison.  Now, the reason for us going the ‘wild’ route, is health (we’re trying to eat as paleo as possible – and how much more paleo can you get than hunting for your own meat?!) and also cost (it works out to almost half the price of what you pay for hormone-injected beef in the supermarket! Plus it tastes way better!)

Watch out for these recipes this week, along with a snappy…