Going on a Cooking and baking Safari with The Food Fox
Safari dried fruits and nuts have been around for many years and, just like me, I think you also might have fond memories of some or other confectionery from your mom or grans oven, made with loving care and Safari Dried fruits. Back in the days when I was still a handful during Sunday services, raisins came in little boxes and my mom had me sitting still right through a service with those little boxes.
On Tuesday we created memories in my kitchen. I was blessed to have 3 of our top bloggers in my kitchen. For a change I could just watch and take pictures, all the cooking was done by these gorgeous ladies. They were Jane-Anne from Scrumptious South Africa, Ilse van der Merwe or better known as The Foodfox and Ishay Govender from the award winning blog Food and the Fabulous. All three ladies are excellent at blogging and social media, I wanted to put their cooking skills to the test and they had to create 1 cooked meal and 1 baking or dessert recipe, using Safari Dried Fruits and Nuts.
Traditionally we use dried fruits in sweet dishes or maybe in a oxtail potjie or cooked with venison, but not in my wildest dreams could I imagine dried apricots with green olives in a chicken pie. (For this recipe you will have to wait!
Our featured blogger on RSG this Thursday morning is Ilse van der Merwe better known as The Foodfox. Ilse has featured on our RSG show a while back with her delicious Chicken Nectarine Salad.This time she shares her two recipes:
Bobotie with dried apricots and cashew nuts and Malva pudding with dates and pecan nuts. Old classics with new twists, but they were both utterly delicious. The malva pudding was so rich and moist that I could only finish half my bowl, The bobotie was legendary…. to say the least.
Today, I share the Bobotie recipe.
Bobotie with dried apricots and cashew nuts
100 g roasted cashew nuts – finely chopped