BabyFoodie

This is something to try when your baby is ready for finger-food, or if you just want to limit the grease and salt in your family’s diet but still crave your fish and chips.  Basically, we use just a wee-bit of low fat oil, or just enough to keep things from sticking and at the same time ad a little flavor. The chips are counterfeit, baked instead of deep fried.  No salt is used for baby, but for yourselves you can add to taste.

Ingredients:

• 1 or 2 oz of cubed whitefish
• 1 pealed and sliced potato
• 1 tablespoon sunflower oil Read more…

This recipe and technique will work for most any kind of squash or pumpkin.

• 1 butternut squash
• ground cinnamon  (to taste)
• sunflower oil Read more…

BabyFoodie loves carrots. This twist on plain pureed carrots is one of her favourite recipes. Easy to make in bulk and freeze.

You need:

• 1 bulk bag of carrots; cleaned, peeled and cut
• 1 orange Read more…

We decided to try Camil’s after discovering their wonderful oysters at the Taste of Cape Town this year. They have a winter special on: R100 for 2 courses and a glass of bubbly (until end May).

Ironically there weren’t any oysters on the lunch menu, but they were available on request. We ordered an oyster 6-pack (R90) with a variety of toppings, including pineapple/chilli, ginger/wasabi, citrus/basil, black bean and something, red onion and berries and something else. They were all amazing but personal favourites were the pineapple/chilli and the black bean.

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The River Cafe lunch is something I’ve always enjoyed. The lovely courtyard, varied but simple menu, and wines from the region always make for a decadent afternoon.

They have their winter menu at the moment, and are running a winter special (2 courses for R120? Not sure about the details). I had a ‘fish pie’ which was really a seafood pie, filled with prawns and fish. It was delicious, and perfect for a cold afternoon. J tried their rib-eye burger, and was suitably impressed. What I particularly liked was that a fish pie and a hamburger could be done in a variety of ways, but the River Cafe takes something simple, and with a combination of fresh ingredients and excellent cooking, makes it spectacular. Case in point: I had the bread and butter pudding for desert. Yummy!

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