Rise

Our greatest glory is not in never falling, but in rising every time we fall.

Confucius

Some of the most successful entrepreneurs can attest to this. If we never fall, or go through tough times, we won’t be have the opportunity to learn from those tough times and rise. We all fall at some point in our lives and as challenging as it may be, it passes. The victory is always in rising.

1

Breakfast – the most exciting meal of the day

EAT.MEET.DRINK

I love a great breakfast. Even though I think chefs have a difficult relationship with it. I like breakfast to be functional on weekdays and more grand at weekends. Bowl of cereal, fruit salad, hot chocolate on the go (I never skimp on the cream). That gets me going even though sometimes breakfast is more an 11am affair.

 

#Worlddiabetesdayng Poached croaker fish with a tomato & caper base

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Poaching fish is a very simple technique to ensure a full flavoured and wholesome fish.

For the fish
1 medium sized croaker, cleaned and gutted, cut into pieces
Fish stock or bouillon cube
1, bay leaf
1 clove of garlic, minced
Teaspoon, dried thyme
Slice of lemon
Black peppercorns

For the tomato caper base
1 clove of garlic, minced
2 fresh tomatoes
1 small purple onion,  diced
1 tablespoon of capers
Pinch of paprika
Salt to taste

Method

In a pan,  combine the ingredients and bring to a boil. Reduce the heat so the water is just simmering. Add the fish and poach until it is cooked through, about 6 – 8 minutes.

When cooked,  transfer to a plate. Brown the skin of the fish lightly in a hot pan with a little olive oil.

For the tomato and caper base,  in a hot pan on medium heat, cook the minced garlic for less than a minute. Add the tomatoes and onions, soften slightly but not over cook. Now add the capers and paprika. Salt to taste.

Serve with steamed sweet potatoes and enjoy.

 

 

 

1 Night in with Afrolems

Last month, Atim of Afrolems joined me in the kitchen for the ‘1 Night in’ series at Due by Chef Dish. This time, not only did we talk about food but we got to cook one of Atim’s favourite and go to recipes Poulet Director General.

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The making of Poulet DG Screen Shot 2016-11-08 at 20.57.37.png

Follow @theviewlifestyle. Next up, 1 Night in with Alex of XO Bakery.

Oat apple crumble

20160602_180850Oat apple crumble is my all time go to comfort dessert. It ticks all the right boxes; warm, sweet and tangy.

For this recipe, I use 200g green apples,  a little zest of a yellow lemon with about a teaspoon of its juice and 50g sugar to soften and caramelise the apples ever so lightly.

The crumble is the best part of this dessert and making it is even more heavenly.

Combine 100g flour,  50g rolled oats, 100g butter and 50g brown sugar.

In a bowl, bring all the ingredients together and rub with your fingers to create a crumbly texture. Pour the caramelised apples into a baking dish, now put the crumble on top and bake for 10 minutes.