Friday Food Fest

What a crazy week this has been and I for one, think that it is time to kick back and just erase the series of unfortunate events and celebrate the things that went as planned and the surprises! Low points, not being able to complete the blog post I had hoped for, an unnecesary spat with a collegue and not being able to spend more time with my folks. The high points: taking back control and not lowering myself to a level that I don't live on, enjoying new found respect, look forward to my diet diary on Monday because the post is going to be awesome! The cherry ontop of this week is being announced as the winner of a four day cycling tour in the Mother City, compliments of the V&A Waterfront and AWOL Tours! Laaa! I am elated!

So, in celebration of the weekend and all things right, bright and beautiful, here is your Friday Food Fest recipe! I have decided on a fab new recipe book, Make Give Sell, coming this November by super styling siblings, Callie Maritz and Mari-Louis Guy! If you are into markets, fete's, street food, church bazaars etc, this book is jam packed full of tasty ideas! This book is so terrific, I will be posting a number of favourites for you to try and do buy the book, it makes for a great gift - filled with gifts!  In the spirit of fun and colour, let's enjoy Jelly in its simplest form as Adults!

 

SERVES 4

Jelly for grown-ups

Jelly in any form is always fun to eat, but Gelatine can be quite tricky to work with. We certainly prefer working with Gelatine powder as opposed to Gelatine sheets as the size varies from country to country. The General rule though is 6 sheets = 1 tbsp = 1 x 10 G sachet. Always soak the Gelatine in cold liquid to allow it to bloom before adding hot liquid.

INGREDIENTS

1. cup (190 ml) water

1/3 cup (70 g) sugar

1 Tbsp (15 ml/10 g sachet)

gelatine powder

1. cup (190 ml) rose wine

1/3 cup (50 g) fresh sliced

strawberries or raspberries

or

1. cup (190 ml) water

1/3 cup (70 g) sugar

1 Tbsp (15 ml/10 g sachet)

gelatine powder

1. cup (190 ml) fruity

white wine

1/3 cup (50 g) fresh grapes

a few sprigs of fresh

tarragon or a few

mint leaves

or

1. cup (190 ml) water

1/3 cup (70 g) sugar

1 Tbsp (15 ml/10 g sachet)

gelatine powder

. cup (190 ml) pink

lemonade

a few drops of rose-water

petals of 1 rose

Heat the water in a saucepan, add the sugar and stir until dissolved. Sprinkle the gelatine over the wine or lemonade and let sit for 5 minutes to allow the gelatine to bloom. Stir through. add the hot liquid to the cold liquid and stir until well combined. Pour a small amount of the liquid jelly into the bottom of your glasses/jelly moulds and refrigerate until set. Keep the rest of the jelly at room temperature. Remove the glasses/moulds from the fridge. top with berries/grapes/petals and then add the rest of the liquid jelly. Chill until completely set. unmold by briefly dipping the glasses/moulds into hot water. Serve with either thick plain yoghurt, clotted cream or vanilla infused cream.

ISBN: 9780798157339 

To be released: 01 November 2012
Price (incl. VAT): R 250.00

Also available in Afrikaans as Markdag.