Yes Yes to Nonno’s Original Chili Mix. Made in memory of the grandfather who taught this authentic Italian crafter how to prepare it. You pop open the screw cap and there’s this gentle creamy garlic & fruity chutney perfume that envelops you. A dipping of your spoon reveals a colourful mix with a thick, luxurious texture. Like a freshly squeezed juice, your met with this passion burst of fruitiness that comes from newly picked chilies. And then it gradually introduces you to the rest of the family of flavour, which is the heated side. While you could use it as a base note in your pan to permeate a level of heat upwards, it’s best eaten as is. I can imagine it pairing best on coriander filled tortilla with fresh tomatoes, grated cheese, fish or beans. Made with Extra Virgin Olive Oil, Green & Red Chilies, Onions, Garlic, White Pepper, Vinegar and Sea Salt. Those are quality ingredients. #chili#nonno#Italian#capetown#travel#deli#relish#chef#food#red#orange#fresh#vegan#vegetarian#garlic
EGG TOAST CUPS RECIPE FOR KIDS😋😋
Kids are going to love their morning meal like never before when you serve these fun egg toast cups for breakfast! With veggies and egg, these make for a complete meal!
6 slices of Whole Wheat Bread
6 tablespoon of Shredded Cheddar Cheese
12 teaspoons of chopped bell peppers in assorted colors
Salt and freshly cracked pepper to taste
Preheat the oven to 400 F or 200 C. Brush a 6 cup muffin tin with oil or melted butter.
Take 6 slices of bread and cut the crush off. Using the palm of your hand slightly flatten out each slice. Or use a rolling pin to flatten them out. Do not flatten them too thin or else they will tear when you try to fit them in the muffin tin.
Carefully place the flattened bread slices into the muffin tin pressing it well to cover bottom entirely and allowing bread corners to extend above rims. Repeat with all the other slices.
Place the muffin tin into the oven for 5 minutes to crisp up a bit.
Place a tablespoon of shredded cheddar cheese into each of the toast lined muffin cups, followed by 2 teaspoons of chopped bell pepper.
Gently crack one egg into each muffin cup. Sprinkle salt and pepper on top each egg.
Bake in the oven for 15 minutes for a runny yolk or for 22 minutes for a fully set yolk.
Take the muffin cups carefully out of the muffin tin. Serve with some fresh salad on the side for a complete meal.
We know a lot of people will turn their nose up at kale, so we made them into delicate chips and placed them on top of a Moroccan Lamb Rump with Parsnip Puree. You can't go wrong with that. Find the recipe and other ways to use our Moroccan lamb sauce (and kale) through the link in our bio.
Ice Chilled Condiment Server
I am thrilled to have this. Living in the south, camping, and outside get togethers can always be a problem with condiments. First, from the heat killing the quality. Second, who wants to stop what they are doing to put it away? Third, why put it away when cousin Joe will be back for thirds and fourths? This is a condiment server with five compartments for variety and keeping it all seperate. They leave space for ice or ice packs under them. Most impressive is the lid to keep bugs out and the cool in. It is a great size to close it up, and slide it in the fridge (or cooler too). It comes in clear, green, and red. I ordered the green. Talk about adding some sass to a display! It is also perfect for prepping tomato, cheese, etc for taco night or fajitas too. I also use it for anything I need to keep cool while making something homemade. It is made out of food safe acrylic that is durable (unless you throw it). It is $23.99 on Amazon and they are also offering 10% off right now. It does quickship. I feel like the price is well worth the quality, usefulness, and decor it adds. It will make a nice housewarming gift too.
Dean's Avocado Relish. This is not Abuelita's Guacamole. It's not spicy but it's flavor will hit you right in the chalupa's. There's no cilantro in this, that's good news for a lot of people. I only called it relish cuz it resembles nothing of a guacamole in the traditional sense. Still delicious on quesadillas, burritos, tacos and of course chalupas.
1 Tsp smoked paprika
1 Tsp chili powder
1/4 Tsp cayenne pepper
2 cloves garlic
1 tsp kosher salt
1/4 red Onion
In a mortar and pestle crush your garlic salt and all spices together to form a paste add in your lemon juice Crush till smooth.
Quarter your avocados and the skin them. Add 1/4 cup of red onion and slurry mix together to a chunky consistency.
Eat it! Bang! Your head just exploded.