WHAT YOU SHOULD KNOW ABOUT KOMBUCHA TEA!

Many have asked "What is kombucha tea?"Also many don't even know what it is, whenever it's mentioned they look the other way to avoid being part of the conversation, well here's all you need to know about it.

In order to see videos of how it looks or how it is done check out Chef Sam on Instagram!

Follow him on chefsam_journey

What's nice about Kombucha is that you get to make of different flavors as you like or wish to at least taste when having it!

Trust me not all healthy stuff are good looking!!

Here are some os the interesting facts about Kombusha's effect on ones health!

To find out how Chef Sam's Kombucha turned out please follow him on Instagram.

SWEET TOOTH RECIPE

Got yourself some sweet tooth or need a way of feeding the sweet cravings of those at home.

Here's some recipes for you to try out!

MALVA PUDDING

Ingredients

1 egg

100g sugar

120g cake flour, sieved

5ml baking powder

Pinch of salt

25ml apricot jam, fine

30ml vinegar

250ml milk

200g sugar

125ml boiling water

250ml evaporated or fresh milk

50g butter

5ml vanilla essence

Method

1. Beat the and sugar together until and airy in texture.

2. Add the flour, bicarbonate of soda, salt, jam and vinegar, and mix well. Add

milk and mix until smooth dough is formed.

3. Pour this into in a greased baking dish and bake at 180 degrees for 45minutes.

4. Heat the remaining ingredients and pour them over the pudding as soon as it is

removed from the oven

5. Serve with cream

Poached Pears with Butterscotch Sauce

Pears

Ingredients

3 firm pears

Butterscotch sauce

Ingredients

50g butter

250ml sugar

125ml brown sugar

500ml water

1 cinnamon stick

250ml thick cream

Method

1. Peel the pears, cut them length-ways and remove the cores.

2. Combine the sugar, water and cinnamon in a sauce pan and stir over heat

without boiling, until the sugar sis dissolved. Add the pears; place around of

grease-proof paper over the mixture.

3. Simmer pears for about 15 minutes or until tender.

RICE RECIPES

Are you a rice lover and have ran out of ways to prepare it?
Worry not Chef Sam has your back, here's two different types of rice recipes for you.

Caribbean rice pilaf

Ingredients

1 ½ cups Basmati rice

1 clove garlic, minced

2 tbs vegetable oil

1 onion, finely chopped

½ cup chopped red bell pepper

½ cup raisins

2 large dried Black/Porcini mushrooms

3 tbs chopped chives

Method

1.Soak black mushrooms in two cups warm

water for two hours. 

2.Remove the stems from the

mushrooms and slice.

3.Melt Butter in saucepan. Add garlic, peppers, and

onion and sauté until fragrant.

4.Add rice and stir to coat.

5.Add raisins. 

6.Cover and simmer until cooked, 18-20

minutes.

Remove from heat and stir in chives.

Wanna do something with your left-over rice????? Why not ….

Fried Rice

Ingredients

4 cups cold steamed rice

2 large eggs

1 teaspoon salt

1 teaspoon pepper

3 tablespoons Olive oil

1 tablespoon light soy sauce

½ cup diced onion

½ frozen peas

½ cup frozen carrots

2 chopped spring onions

Method

1. Place cold steam rice in a large bowl and

use your fingers to break any lumps.

2. Pour tablespoon of olive oil into a fry pan

over medium-high heat. Stir beat eggs into pan with

spatula and scramble until the eggs are dry and

separated and set aside.

3. Pour 2 tablespoon of olive oil into a fry pan over

medium-high heat, add rice, onion and cook for 1 minute,

then stir in rice for 7-8 minutes.

4. Mix with eggs and spring onions, until all ingredients

are heated through.

SWEET POTATO HARSH

Here's something to add onto your breakfast plate!

Sweet Potato Harsh

As much as we don’t want to have a heavy breakfast this the ultimate dish for winter mornings…..

Ingredients

2 Boiled Potatoes cubed

30g Bacon or Eisben shredded or Chopped

2 Spring Onions Chopped

1tsp Horse Radish or Honey Mustard

Butter

2 eggs Poached

Smoked Mozzarella cheese Sliced

Micro Herbs for Garnish

Salt

Pepper

Balsamic reduction optional

Method

1. In a pan sauté the potatoes with the butter until crispy and add the bacon/eisben, keep

stirring for a while.

2. Add the horse radish/honey mustard and season well, remove from the heat and add the

spring onions.

Poached Eggs

1. Water in a 1 Litre pot add white wine vinegar/Lemon juice and let the water semi boil.

2. Make sure you break the eggs in separate cups, give the water swirl and pour the eggs one

by one.

3. And let it poach however you desire them.

4. For plating remove the eggs from the poaching liquid and place the slice cheese on the eggs.

PANCAKES

It's really tough times for the world, being forced to stay away from all your loved ones or stay with them.
One other simple way of putting a smile on our loved ones faces is by making flapjacks, works for me got Mrs Chef smiling all the way!

Here's the Flap Jack Recipe

Ingredients 

1 1/3 Self Raising Flour

3 Tbs Sugar

Pinch of Salt

Pinch of Nutmeg

 3 Tbs Butter

2 Large Eggs

1 1/4 Milk

Tsp Vanilla Essence

Methods

1.Mix all dry ingredients in a bowl

2.In a different bowl mix all the liquid ingredients

3.Join all in Harmon until a batter is formed.

4.Melt a but of butter in a pan over medium level heat.

5.Let the fun begin, as you pour your batter in the pan using a spoon.

#TIPOFTHEDAY

Use a spatula when you flip it, don't want flap and Jack to be breaking into separation hey!

#staysafe

#stayathome 

#flapjack 

#Chefmoshesh

POTATO & BILTONG SOUP

“Peace of mind and a comfortable income are predicted by a dream of eating potatoes in any form.”
Get yourself some peace of mind and rock up some potato soup.

Potato and Biltong Soup Recipe

You actually want to achieve a meaty flavour with the base of a vichyssoise

Ingredients

4 Large Potatoes Cubed

1 Onion roughly chopped

1 Large Leek chopped

Dry Wors/Biltong off cuts

1 Litre Stock/ Water

300ml Cream

Salt

Pepper

Method

1. Sauté the onions, leeks, and biltong for 5 minutes or until translucent. Then add the

potatoes and the stock, let it boil.

2. Keep an eye on the pot and keep stirring regularly to avoid any burnt bottom.

3. Cook until the potatoes are soft, then add thee salt and pepper for seasoning.

4. Add the cream and remove from the heat and rest for 15 minutes.

5. Then you can blend and strain…... then you are done

GREEN SOUP

Chef Sam has more soup recipes for you, here's another one for you!

Hope you are enjoying the recipes and having fun while trying them out.Should you get to a point where you stuck do not hesitate to drop your questions here on the blog or on my Facebook page The Journey With Chef Samuel Moshesh FACEBOOK PAGE
( or on Instagram chefsam_journey.INSTAGRAM ACCOUNT

Well for now here's a Green Soup recipe!

The idea behind it is to utilize off-cuts of the vegetable and keeping the nutritional value high.

Ingredients

½ Bunch Spinach

1 Head Broccoli

Celery leaves or Parsley Handful

300g Rocket

10g Butter

Salt

Pepper

3 Spring Onions chopped

1 Litre Water for blanching

Methods

1. Bring the water to a boil and add a bit of salt. Add your broccoli, after 2 minutes add the

spinach, Rocket, Celery Leaves/ Parsley for an additional 3 minutes.

2. Immediately from the blanching pot straight to the blender. Add your Spring onions,

butter, spring of pepper and start blending until smooth.

3. You can serve immediately or Cool it down instantly on an ice bath.

Eet smakelijk

THE OBJECTIVES OF FOOD PLATING KNOWLEDGE

Here's some interesting information for those whom are passionate about food and it's presentation!

Have you realized that most people when looking at the menu they have a look at the pictures before even getting to read what's on the menu or even when the food comes before getting to eat the food the way it looks already sets your appetite on or of?

This shows how important it is to have a good look for the good food!

LET'S HAVE A LOOK AT THIS!

                                                

The purpose of food presentation

The basic ingredients of food plating

List of utensils and how to use them 

............

What is Food Presentation?

Food presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal

...........

The purpose of Food Presentation

First impressions set our expectations.

Good ones stimulates our appetites and digestive juices.

Carelessly presented = carelessly cooked.

You’re excited before the first taste!

Attractive food is an aspect of professionalism.

............

5 Basic Concepts Food plating

Framework

Keep It Simple

Balance The Dish

The Right Portion Size

Highlight Key Ingredient

.............

1.1. Framework

Start with pictures and sketches to visualize the dish.

Look for pictures of inspiration from food ingredients and shape of Plates or dishes.

Practice on a plate, which is the best

Specify the plating style

...........

1.2. Keep It Simple

Select one ingredient as focus.

Use good enough space to simplify the presentation.

Don't use too much food

Choose the flavor of food as the main flavor

Make sure the cooking technique is right

.........

1.3. Balance The Dish

Create or play with color, shape and flavor.

Use odd numbers.

Try to shape it high.

Stay ahead of the taste quality of food

 .........

1.4. The Right Portion Size

Make sure the amount of food is good.

Make sure the shape and size of the plate matches the food portion.

The amount of protein, carbohydrate and vegetables must be appropriate and balanced

Nutritional content must be good and as needed

............

1.5. Highlight Key Ingredient

Make sure the main ingredient are more  prominent and impressive.

Supporting ingredients  such as garnish, ornaments, sauces and dishes must have special feel to it.

I hope this information was helpful and added onto the love you have for food, from the way it looks to the way it tastes!

CORN AND BASIL SOUP

It's a bit chilly out here, is it not?Then why not rock up something warm and delicious for you and your loved ones!

                                         

                                     

CORN AND BASIL SOUP RECIPE

Ingredients 

1 Kg Frozen Corn

1 Onion roughly chopped

Bay leave

Bunch of Basil

Salt 

Pepper

500ml Water or Stock

15g Butter

Method

1. In a pot sauté the onions & bay leave in butter and add the corn let all sauté for a while. 

2. Add the stock and let it cook for about 20 minutes, sprinkle salt &pepper. Make sure the corn is soft and tender.

3. Remove for the heat, place into a blender and now comes the fresh basil and blend it.

4. We have one ingredient that brings everything together while blending this flavours …..TUNE IN TO FIND OUT LATER OR ASK THE QUESTION ON THE BLOG

SALMON PREPARATION DEMO

Hi Beloved followers, you asked for a video where I demonstrate how I personally prepare my salmon.

Check out the link

https://www.instagram.com/tv/B_sCXAsJTN6/?igshid=17mubqg81akje

Enjoy 🙂