Monday, December 19, 2011

Current addictions

La Parmigiana
This pasta factory in Dean Street, Newlands, offers expertly made fresh and freshly frozen pasta so you can plonk it straight from the freezer into boiling water, and their prices put Woolies to shame. Their Napoletana and arabiata sauces make me want to take up poetry. If you take a baking dish to them they’ll fill it with virtually anything (pasta-related) you desire. 021 448 8852


Yoghurt, garlic, olive oil, salt
Okay, make that: 1 cup thick, diet-be-damned full fat yoghurt, 2 cloves super-fresh crushed garlic that perfumes your fingers (1 clove if you're squeamish), a few glugs of herby extra-virgin olive oil, and a generous helping of flaked Maldon salt, to taste (I like it plenty salty). Mix it all up until blended and allow to stand so the flavours infuse for at leat 10 minutes.

This sauce is heavenly. I love glooping it over poached eggs, sliced tomato, and anything with a vaguely Indian or Middle Eastern slant. Sometimes I just stand in the kitchen, staring into space, eating it by the spoonful.


Kuhestan Lemongrass and Ginger Cordial
This cordial has a delicate, fresh, floral, not-too-sweet flavour — I imagine this is what nectar tastes like to bees. I bought it at the Hope Street Market. Here's their website.



Hibiscus salt 

I don't know if I can call this an addiction yet, because I'm in the process of making it — but I'm pretty sure all the signs of imminent addiction are there. I'll let you know how it goes.


White Saffron & Cardamom Chocolate
Whoever decided on this flavour combination should be canonised (it was a company called Chocolate Marionettes — I'm looking into the paperwork). Unfortunately the only place I know of that stocks it is the Peregrin Farm Stall on the N2 just over Sir Lowry's pass. But maybe if you contact them they can tell you where to get some.


2 comments:

  1. Every one of these "addictions" of yours makes my fingers itch. Taste buds too. I am particularly intrigued by your yoghurt and olive oil combo: can't wait to try that. All the best for 2012, Robyn.

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