Cape Town, Western Cape, 2017 October 22

Ammaarah Petersen , the spokesperson for Ammaarahlicous announced this week at Hirsch’s that the company will officially be changing its name to HotChefs Pty ltd as of 01 November 2017.

Ammaarah explained that the new name would reflect the evolving focus and standards of the company, adding, “The name change was something that we thought really long about, the aim was to create a name that each of our staff be proud to represent and that encouraged our clients to support our young innovative team, that truly lives to feed them.” With the new name clients can still expect the professional food services but with our ambition to stay trendy and Hot on the press and in the kitchen.

“Since I can remember, it has always been my dream to create amazing food that feeds people’s souls, with the new name it will allow us to tap into different markets doing that on a higher scale”, says Ammaarah.

There is no indication yet of whether this will be the only change to Ammaarahlicious image or just the first of many. Representatives are firm in stating that our food and service will stay the same, and keep striving for higher. Customers and employees alike are optimistic about the alterations.

“Hearing clients call me, “hey HotChef, makes me feel really good, Its as if they saying hey sexy hahaha.” Muneeb Willenberg

“The aim of the new name is to make our services more accessible to our markets. Our previous name had sentimental value to our founder, however new clients found it difficult to pronounce, the new name is catchy and is something that can stick to the minds of our clients.” Aqeela Oliver

“I love the new name, I think it suites the business with their hot innovations and appealing food” Garth Swarts

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Most of my family doesn’t like trying out new things, so when I make something that is some what different to what they use to, I gotta make an effort to make it something that they can relate too. So something different yet the same. So as it’s Family Friday,il be whipping up something for them. I know they love butternut soup, so I’m just going to shake up the flavour of what they are use too.

So it’s ROASTED BUTTERNUT SOUP with a splurge of that sweet-sour flavour of naartjies.

What you would need
2 x onion
2 x carrots
1 stalk of celery
2 large butternut chopped
2 sprigs of thyme
3 cloves garlic
3 naartjie
2 tbsp veg stock
250ml fresh cream for serving

What you must do:
1. In a roasting tray, add chopped butternut with the skin on, all the nutrients and flavour is in the skin. Add garlic and the skin of The naartjie. Keep the remaining naartjies aside.
2. Season with salt and pepper with a drizzle of oil, and roast on the 180 for 40min. Set aside And remove the naartjie skins.
3. In a large pot, braise thyme, onions, carrots and celery till golden. Add the roasted butternut with the garlic , naartjie, stock and 2 cups of water and simmer for 15 to 20min on low heat.
4. Season then blend using a stick blender or cool down then use your food processor.
5. Serve with a drizzle of fresh cream or some crispy crudités.

It’s that simple. Roasting add lots of extra flavour to the soup, it can be done without roasting, but for me the flavour just cannot compare.

P.S celery is very good to cook with during the fast or anyone trying to loose weight through a balanced diet, as it helps the digestive track feel
Fuller for longer and helps oxygenate your body.

Roasted Butternut Soup

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Water is the essence of nature and life. You can survive without food for weeks but that’s not the case with water. It is the most important fluid that can replenish your thirst during the holy month of Ramadaan. Unfortunately, most people do not realize that as they only drink water to break their fast at Iftar then ignore it until the next day!

WHY DO WE NEED WATER?

Did you know that water makes up 60%-70% of your body? It does! That’s why any reduction in your water intake can affect your body’s cells and nerves from functioning properly. It is absolutely essential to compensate the loss of water in your body, especially during Ramadaan.Dehydration can cause undesirable side effects such like constipation, headache, dizziness, tiredness and dry skin. In severe cases of dehydration, you might get more serious complications like kidney problems and seizures which means you’ll have to break your fast if you are that dehydrated.

WHY IS WATER THE BEST FOR THIRST INSTEAD OF OTHER RAMADAN DRINKS?

Water is absolutely the best drink to deal with thirst during Ramadaan, and this is because:

• Unlike water, other drinks contain a lot of sugar and can result in you consuming extra unnecessary calories;
• Drinking too much of the Ramadaan drinks and other soft drinks will fill up your stomach and may delay your digestion process resulting in a lot of problems including gas, bloating, stomach pain, and weight gain.

GOOD TO REMEMBER

Water plays a significant role in weight loss and maintenance, because ithelps to get rid of toxins and reduce the feeling of hunger. This is why it is important to drink small quantities of water throughout the night.

HOW TO PREVENT GETTING THIRSTY DURING RAMADAAN

If you are worried about thirst and dehydration, we have for you a few tips that will help you stay hydrated during Ramadan and control your thirst during fasting. You should also know that that the food that you eat plays a major role in controlling your thirst while you are fasting:

1. Drink at least eight glasses of water every night. If you are exercising, you lose more fluids, so make sure you drink more water.
2. Avoid hot and spicy dishes as it increases thirst
3. Do not add too much salt to salads and other dishes. Also avoid eating salty foods as well like salted fish and pickles because they increase the body’s need for water as they cause water retention
4. Eat fresh fruits and vegetables because they are rich in water and fiber. They stay in the intestines for a long time and reduce thirst.
5. Drink fresh fruit juices rather than sweetened juices
6. Try not to drink large quantities of water all at once or a lot during a meal.

GOOD TO KNOW

Drinking iced water to break your fast does not replenish your thirst but can cause your blood vessels to contract and cause indigestion. For this reason, it is recommended that you drink water at room temperature or slightly cold if you prefer to.

Thanks to Nestle SA for this amazing bunch of information click here

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Proteins are an important part of every cell in the body and play a vital role in the formation and repair of cells. You need to ensure that 10 to 35 percent of your daily calorie needs are met by protein. The average 60-kilogram male needs 60 grams of protein (25 percent) and the average 55-kilogram female needs 55 grams.

Eggs, lean meat, beans, dairy, nuts and lentils are good protein sources. The miss conception most people have is that Protein is only meat products. Add variety to your diet by trying to replace your meat consumption with one of the protein listed above.

Heres a recipe for you,

Dhal recipe

ingredients

2 onions

250g red lentils/ dhal cooked for 30 min

2 green chilies

2-3 tomatoes

2tsp ginger

Salt

3 garlic cloves

2tsp turmeric

Method

Fry onions, garlic, ginger and chili till browned. Add tomatoes and cook 3-4min. add turmeric and cooked lentils/dhal and simmer for 15-20min. Season with salt and pepper and serve.

Serving suggestions

Serve with roti, rice, popadom or naan

https://hotchefs.co.za/dhal-recipe/

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Lamb breyani1 kg mutton

500g basmati Rice soaked and rinsed

2 onions
5 potatoes cubed and fried.
100g lentils precooked (optional)
1 Tbs ginger
2Tbs garlic

2 Bay leaf

2 All spice

1 stick if cinnamon

2 cardamom pods
2 teaspoon salt
1teaspoon red chillies
2tbs coriander seeds crushed
2 Tbs Cumin seeds crushed 

2Tbs tomato paste
pinch saffron
1 lemon juiced

50ml white vinegar

Bunch Fresh Coriander chopped  

Method

Marinade Lamb in garlic, ginger, red chilli, vinegar and lemon Juice.

In a large pot on medium heat, drizzle some oil, all spice, bay leaf, cardamom, cinnamon and lightly fry to release the flavour. Add onions and fry till browned. Add your crushed spices and lightly fry, then add tomato paste and fry till sticky.

Add your marinated meat and fry till coloured. In a jug add saffron, salt and a cup of boiling water. Add to your meat and simmer for an hour.

In a large pot on high heat, drizzled with oil, fry your basmati rice still slightly sticky. Add 4 cups boiling water and 1 tsp salt and simmer for 10 minutes, make sure to half cook your rice only. Remove from the heat and cool on a flat surface.

By this time your lamb should be soft, if not add more and simmer till you get your required softness.

To put this dish together make layers of meat, rice, potato and lentils in your serving dish. Sprinkle chopped coriander between each layer.

P.S for an even better tasting breyani fry onion till crispy and add between layers

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Deboned Leg of Lamb

deboned Leg of Lamb

I cant imagine my eid day without roasted leg of lamb. This is an all time tradition in my family and over the years its become my specialty. With my recipe you do require some help from the butcher, but don’t worry they usually very helpful when it comes to such things.

What you will need?

1 leg of lamb +-1.5kg deboned and in a meat net

6 All spice berries

6 cloves

6 bay leaves

4 Cardamom

2 Tbs garlic

2 Tbs ginger

1 tsp red chilli

2 teaspoon salt

half gram saffron

1tsp coriander seeds crushed

1 tsp cumin seeds crushed

100ml yoghurt

4 Tbs honey

Method

So firstly at the butcher, tell the butcher to deboned your leg of lamb, roll it and put it in a meat net. Using a sharp knife make insertions all over your rolled leg of lamb. Evenly distribute your, bay leaf, cardamom, allspice and cloves into the insertions. Mix your garlic, ginger and crushed chilli and generously massage it all over your lamb. Marinade atleast 4 hours preferably overnight.

In a large pot, add your leg of lamb, net and all, covered with boiling water, saffron and 1tsp salt. Cook on medium heat for two hours. Remove from the heat and remove the net. Place into and oven dish. Preheat the oven to 180 grill. In a bowl, mix coriander cumin, yoghurt and honey. Brush this over the lamb and grill for 1 and a half hours or golden brown. Brushing the lamb every 15minutes till you have used all the basting. Once you reach your last bit of basting turn the oven to 200.

Thinly slice lamb and serve with a drizzle of the sauce from the oven dish.

I make it pretty by adding baby leaves or fresh herbs.

Serve with your favourite side dishes

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Cadbury Mud Single portion

Cadbury mud

What better than a chocolate dessert? A Cadbury Chocolate dessert I say. They say steal a man’s heart with food, well steal women with chocolate. This is a really awesome dessert, its worth the effort and the dishes to make it. Serve it in individual portions or as a large one for the family.

What you need?

200g Cadbury milk chocolate

4 eggs separated

2tbs milk

4tsp castor sugar

500 Double cream/whipped cream

Method

In a double boiler, on low heat melt chocolate and set aside. Beat egg yolks and castor sugar till creamy on the double boiler stirring constantly until thickened (coats the back of your spoon). Stir in melted chocolate and Remove from heat.

Beat egg whites till stiff peak. Gently fold the stiff egg whites into the chocolate mix. Pour into individual glasses or dessert bowls. Set in the fridge for atleast 1½ hours.

Serve with whip cream with a sprinkle of cinnamon or make it look pretty with a mint leaf and some fresh strawberries

.

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The no bake cheese cake

No bake cheesecake!
Who can resist a good cheesecake? I know many people that can resist a slice a cake but cheesecake on the other hand is a different story.

With Eid around the corner, Farieda’s request for this recipe has perfect timing, so Im going to share my no bake cheesecake recipe to wow all your guests and be one of the wonderful ends to your meal.

My experience with cheesecake is that some people prefer the sour tinge that comes with it and some not, so this recipe is made to make both those Paletes happy.

It’s super versatile so you can change up the flavour to your favourite, whether strawberry, granadilla, mango or chocolate.You the chef in your kitchen so it’s your choice!

I’m going to be using the method of a granadilla one.

What you will need?
250ml fresh cream
2 Lemon jelly
1 tin Condense milk
225g Smooth cream cheese
2 packets of Tennis biscuit crushed
100g Butter melted
2 tins granadilla pulp.

Method
1. Boil 2 cups of water, mix with jelly and put in the fridge. The jelly should not set completely it’s should just be semi stiff,very wobbly.
2. Blend tennis biscuits till smooth, mix with melted butter and cover the bottom of the greased cake tin, mould or casserole dish your going to use and set the crust in the fridge.
3. Using an electric whisk, beat the cream cheese, condensed milk and jelly till smooth and set aside.
4. Whip your cream and gently fold in to the cream cheese mixture.
5. Pour filling over biscuit crust and smoothen out the top using a spatula. Set in the fridge for a minimum of 3 hours. It’s best over night.
6. Once set pour Granadilla pulp over the top and serve!

For those that want the different flavour:

For strawberry cheesecake replace the lemon jelly with strawberry jelly and add chopped 100g fresh strawberries with 3 tablespoons of castor sugar into a container with a lid. Shake it vigorously, to make a strawberry topping.

For a chocolate cheesecake, replace the jelly with 200g of melted good quality chocolate. Top with grated chocolate or caramel sauce.

P.s there is no harm in serving this with a side of whipped cream.

I’m excited to know what you did with this recipe so please upload pictures to our Facebook page.

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The simplest sausage roll snack

Simple sausage roll

This sausage roll is so simple it almost makes itself.
I’m all about saving time however, I will never compromising on quality.
Now I don’t really buy processed meats as some people mix up soya and vegetables into the meats to bulk it up and they sell it to

as “real” meat. But I have one trusted butcher and that’s were I get all my sausages and mince from, sometimes I have him make it the way I like it.

“In life there is good and bad, make sure to eat the bad away with good food.”

What you will need?
300g sausage
50mlOil
One onion sliced
Two tablespoons vinegar
Three tablespoons sugar
One roll Puff pastry
1 teaspoon sesame seeds
One egg

Method
1. In a pan drizzle half the oil on medium to high heat. Add the onions and sauté till golden brown.
2. Add sugar and vinegar and cook till sticky +-two to three minutes. Remove, cool and keep aside.
3. Using the remaining oil drizzle the pan and fry your sausage. For about four to 6 minutes or browned, let the sausage rest so all the excess juices don’t make the pastry wet and soft.
4. Roll out your puff pastry about 3mm to 4mm thick. Cut strips about 3cm wide.
5. Place caramelized onion and sausage in the centre and roll the pastry with the ends facing down.
6. Beat egg and brush the sausage roll.
7. Sprinkle with sesame seeds and bake on a preheated oven on 200 degree for fifteen to twenty minutes or golden brown.
8. Serve with your favourite sauce.

P.s I like a fluffy pastry so I don’t concentrate on getting my pastry to thinly rolled. Also you could add different meats or fillings as you prefer. One of my favourites for breakfast is adding mushrooms into the roll.

Try it and let me know what you think.

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Now this is truly a quick fix when having people over or waking up from your after work nap that one must have during the cold months, when we just can’t get out of bed to cook supper. It’s really filling and tasty so you can make the entire family eat it.

What you going to need?
Two onion chopped
One green chili (two if you want it nice and spicy)
Two tins of sweet corn (the bigger one)
Two packets of thick soup
One litre of milk
One tin of dessert cream

What you gotta do?
1. In a large pot, add a drizzle of oil on high heat. Sauté the onions and chili till golden brown. Then reduce the heat to medium.
2. Stir in the sweet corn and simmer while you do the next step.
3. In a bowl, whisk the thick soup with one cup of the milk. Make sure it’s smooth with no lumps.
4. Stir in your thick soup and add the remaining milk. Simmer for ten to fifteen minutes. Stirring regularly making sure the pot it’s not sticky at the bottom.
5. Add your dessert cream and simmer for two to three minutes.
6. Blitz with a stick blender or if your using a liquidizer first cool, then blend.
7. Serve with crispy bread or crudités.

The last time I made this corn soup, I took some to my Neighbour, she told me that none of her kids eat soup, they so fussy.

The next day I was pulling out, her kid ran to me and said “chef, (that’s what they call meit’s easier than my name to say I believe hahahaha) what was that you gave us last night? It couldn’t have been soup it tasted sooooo good.”

Try it and let me know what you think.

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