PENNE PASTA WITH SPANISH SAUSAGE (CHORIZO) OR BACON AND BLACK OLIVES

Y-pasta2There are those occasions that YUM Eat Cafe is in an Mediterranean mood. When there is pasta on the menu for example. Here a recipe from a Spanish customer living in the heart of Italy.

Ingredients:

60 ml olive oil

250 g chorizo sausage sliced

400 g cocktail rosa tomatoes

250 ml cream

170 g pitted black olives

salt and pepper

500 g penne pasta

How to make it (isn’t that simple?)

y-pasta1Heat olive oil in a deep pan.  Fry the sausages for approximately 5 minutes while stirring.  Add tomatoes and fry until soft. Add cream and season with salt and pepper.  Cook until cream is deglazed.  Add olives and mix.  Cook pasta, pour sauce over.  Mix well and serve immediately.

We offer also a variety with bacon instead of chorizo:

Enough  for 4 people. Serve with YUM-smile. 

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Bloemfontein stories

South Africa has a culture of story-telling. ‘Bloemfonteiners’ are a special breed amongst the story-tellers. Esther and Jake are the previous owners of The Hobbit in Bloemfontein; it was the home of J.R.R. Tolkien in the first years of his life. Esther and Jake met all his children visiting the place of birth of their famous father and The Hobbit was once mentioned as the ‘Numero Uno’ guest house in South Africa. Every now and then people from Bloemfontein are visiting the previous proprietors of The Hobbit and when they start telling their stories ….

Your Cup of Tea 15: Ginger Glace

YUM Eat Cafe - teaThese weeks we introduce you to about 25 different natural health teas (without added  flavours and other artificial additives). Here the third part of the introduction. All teas at Yum Eat Cafe are served in-fusion.

Ginger glace tea flavour enhanced by sweet flowers, this ginger drink is infused with noticeable fragrances of orange blossom.

ginger-glace

RECIPE: BAKED CITRUS CHEESECAKE

Y-bakes-cheesecake

What you need:

DOUGH

1 packet (200g) Bakers Tennis biscuits (coconut biscuits or any other biscuits)

30 ml castor sugar

2.5 ml cinnamon

100 ml (100 g) melted butter

What you do:

Butter a spring form pan.  Mix all the ingredients and press into the pan.  Place in fridge for 30 minutes until set.

What you need:

FILLING

4 eggs

150 ml castor sugar

460 g cream cheese

zest of 1 lemon and 1 orange

What you do:

Preheat oven to 180 degree Celsius.  Beat eggs and castor sugar until light and fluffy.

Add cream cheese and citrus zest and mix well.

Spoon into cake pan and bake 25 minutes.

Let it cool down completely before taking the cheesecake out of the spring form pan.

What you need:

TOPPING

1 can condensed milk (358 g)

120 ml freshly squeezed lemon juice.

What you do:

Mix well.  Spoon mixture onto cheesecake.  Chill for 1 hour in fridge.  Decorate with citrus zest and slices of lemon and oranges.

How to get YUM Eat Cafe into the Eat Out magazine

 The nomination process this year is based on reader reviews. In mid-March, the top-rated reader restaurants based on reader comments will go into a pool to be rated and reviewed by the Eat Out panel. Download and insert as a bill folder to encourage your regulars to on Eat Out. Until 6 March 2016, your diners can also worth R500 for their trouble!

Y-profile-picDo you want YUM Eat Cafe in the next issue of Eat Out magazine? The nomination process this year is based on reader reviews. In mid-March, the top-rated reader restaurants based on reader comments will go into a pool to be rated and reviewed by the Eat Out panel. Download this pdf and insert as a bill folder to encourage your regulars to rate and review your restaurant on Eat Out. Until 6 March 2016, your diners can also win a YuppieChef voucherworth R500 for their trouble!

The top-rated reader reviewed restaurants will also be recognised later this year at the Eat Out Mercedes-Benz Best Everyday Eateries.

For obvious reasons, restaurants are not permitted to review their own – or others’ – establishments. Spot checks will be conducted, and restaurants disqualified, if they are found doing so.