Firstly, apologies, it's been quite a while since the last newsletter went out (but I did say when signing up that there would be very little spam from us!) Oded has unfortunately been quite ill (but is much better now), and has been out of action for about 2 months. That meant I was in the kitchen with sleeves rolled up most of the time and no time for sitting in front of the computer.
We are very happy to announce that Mali (the smiling face that greets you when you come into the shop) is a proud dad - little Velwano was born on 15 April - both mother and son are doing well. (Apart from sleepless nights!)
The second happy announcement is that Mimi (cook) is about to go on maternity leave to have her second child - she doesn't want to know if it's a boy/girl, but is quite keen on a boy!
If you would like to make a donation (nappies, clothes, advice or anything - it would be greatly appreciated and can be dropped at the shop any day of the week except Sunday).
With Mimi going off it means that she is being replaced by our first intern, Jean. Jean will be studying at a culinary school next year and wanted to gain some experience before. He's currently on day 2 and doing very well.
New products:
Aztec Hot Chocolate Drink - real 70% Belgian chocolate, chilli, cinnamon, cardamom and vanilla - perfect for the cold weather. A drink that Lewis has been drinking at home ever since returning from Mexico a few years ago and only recently starting making.
Cucumber Relish - this was meant as a quick product to be made for the Cheese Festival last month...well after selling out in 2 weeks, we have decided to keep this one. Sweet and spicy, its great with red meats - try with a hamburger or on your roast beef sandwich.
Carrot & Brandy Jam - perhaps our sweetest product to date...a really fantastic jam to be used on your toast or scones.
Apricot and Rosebud Jam - like an apricot jam...just a whole lot better! A subtle flavour from the rosebuds raises this jam out of the ordinary.
Nut Brittles - 2 different types - almond and cashew. It's like peanut brittle, just more sophisticated!
The Real Bread Co's Breads - ever heard of Hasan the bread maker from Muizenberg? If not, just pop into the shop on Saturday and experience the best bread in town. An extensive range pain de mie, pain de campagne, baguette, ciabatta, 70 & 100% ryes as well as a beautiful Italian Pugliese.
Soup - it's cold nowadays, so we will be doing a soup special in the shop each weekend. We started with chicken and kneidlach, last week was spicy butternut with croutons - this week is a bean soup.
Good Food & Wine - I can't believe it's that time again, but the show starts on Thursday. If you have never been, it's a fantastic opportunity to see the cream of the crop of CT's culinary world as well as a few international names i.e. Heston Blumenthal, Katy Ashworth & James Martin. We'll be doing something a bit special for the show in the form of canapes that will be on sale - the menu reads as follows:
Aubergine Strudel - phyllo pastry parcels of aubergine, almonds, onion and garlic
Spinach Strudel - savoury spinach and cream cheese parcels
Snoek Cigarillos - smoked snoek with our preserved lemons
Feta & Mint Turnovers - triangles of feta, mint and cream cheese
Aubergine & Hummus Rolls - slices of aubergine surrounding our famous hummus
Spinach Sponge - spinach, blue & cream cheese parcels of deliscousness
We'll be in the Stellenbosch Slow Food Section and will be quite difficult to miss!
Cooking Classes:
1. Preserving
When 12 June (10am - 3pm, depending on cooking time)
Where Oded's Kitchen (The Old Biscuit Mill, Salt River)
Cost R450 (50% deposit required to secure your place)
What Preserving - seasonal marmalde, pickle (gherkin or carrot), preserved lemons and a 3 tomato salsa.
Spaces 7 people
This class is designed for both the preserving beginner and novice. No previous experience is required - even if you have never cooked before. Oded will begin the class with a short lecture on the history of preserving and a tasting of part of Oded's Kitchen's current range of products. Then it's roll up your sleeves and get cooking! You need only bring yourself and comfortable clothing (if you have a favourite knife, please bring it along). A snack lunch will be provided to keep up the spirits, aprons, utensils and all ingredients will also be supplied. And the best part is that you get to take home whatever is made during the class!
2. Preserving - Master Class
When tbc (11am - 3pm, depending on cooking time)
Where Oded's Kitchen (The Old Biscuit Mill, Salt River)
Cost R450 (50% deposit required to secure your space)
What We will make a minimum of 3 items, 4 if there is time. Items to made will be discussed and voted on by the group
Spaces 7 people
This class is designed for anyone who has come on the preserving class or for people who have preserved before. Oded will begin the class with a short lecture on the history of preserving and a tasting of part of Oded's Kitchen's current range of products. Then it's roll up your sleeves and get cooking! You need only bring yourself and comfortable clothing (if you have a favourite knife, please bring it along). A snack lunch will be provided to keep up the spirits, aprons, utensils and all ingredients will also be supplied. And the best part is that you get to take home whatever is made during the class!
Pre-booking is imperative.
Please contact us on:
Tel: 021 447 0400
E: lewis@odeds-kitchen.co.za
Markets
We've taken a bit of a break with Oded being out of action, but happy to say that with his return we will be doing as many as we can:
Biscuit Mill - we'll be at the shop from 8:30am to 3:30pm on Saturdays. We always do something special for the Sat market and currently we are doing our Aztec Hot Chocolate (see new product section) and a soup for the cold winter days. We've also expanded our lunch menu and have introduced a breakfast menu - so now you can have breakfast, lunch and take something great home for supper from us!
Earth Fair - Wed (3pm-8pm) & Sat (9am-2pm). Based in the Builder's Warehouse complex in Tokai, this market, while small, is quite an attraction. Some fantastic, artisan producers to be found here and well worth a visit to Tokai. The market is indoors so no problem with weather and there is entertainment for the kids.
Stellenbosch Slow Food - Sat 9am to 2pm. The first market we ever did and one of the best around. It rivals the Biscuit Mill market for quality and volume but pips it (in my humble opinion) as it's dog and child friendly and basically a little more relaxed. From our front door it's only 47km, so no excuse that it's too far away. A fantastic range of producers and very happy to see a few chocolate producers have recently arrived.
St George's Mall - Thurs 11am to 5pm. A brand spanking new market run by the organiser of the St George's Mall market. Aimed to be a European-style market - patrons can enjoy lunch (we do lasagna, chicken koftes and veg mousaka as well as snacks) and stock up on their daily needs for dinner.
Nitida - last Sat of the month 8am-12:30pm. A fantastic farmer's market this one. Some familiar faces, but a nice selection of fresh produce and one off vendor's who will only be found at this market.
We will be doing more markets as the weeks progress - if you know of a market that we are not currently doing, please let us know...if we have never heard of it we will reward you with a jar of something delicious.
Work for us?
We are always looking for food and fun loving people to wo/man a stand a food market. If you think you have what it takes - and all that is, is a love of food and people (and your own car), you can join our team. We pay a good rate and the perks of fantastic...homework is to take a jar of your worst seller home and experiment with it!
Fruit on your tree and don't know what to do with it?
We'll gladly take it off your hands and either pay you for it or turn it into a product and give some of it back to you. We are especially looking for exotic chillis and the type of produce that you can't find too
That's all for now folks, if you are eating some good food, please let us know about it so that we can go and check it out or try it out ourselves!
Eat, drink and be merry!
