Sunday, beautiful Sunday - 3 August 2014.

In the name of Allah most gracious most merciful.

daisy likes leek

The looming skies still threaten to rain but today I thought the garden can wait no longer, it does need a sip. Took a brisk walk snugly dressed with hoody tight around my neck.

You know sometimes we have an off day or week, some of us an off year or even life. That's why Allah SWT gave us gardens for good cheer and to lift the spirits. The Ramadhan does take a bit of a toll especially towards the end, and I think I am having a bit of that fall out. The sweet stuff was not good for my teeth and my tummy is irritable. And then there is work. But enough sorry for myself, out to the garden and its awesome bounty of beautiful daisies, rich mauve ones and fresh white ones. I swear the colours are enough to take my Ruh high. The poppies conspire till I have the camera again to unfurl.

The strawberries hang green row after row and not yet attractive to the birds, must check the nets. The fruit trees have blossoms though they're still in their youth and the seedlings and cuttings are doing amazingly well. The cold is not too helpful for the compost, it’s taking its time sitting and breaking down, but we got time. I got a heap of orchids and bought some orchid mix to plant out and keep it in a warm space. I am chaffed that butternut seeds are out and the sweet potatoes in jars are greening all the more. Subhanallah, just as I thought the cold had knackered the ginger, I peep into the warm room today and yes they're so making a comeback with green shoots. I have given myself a bit of a break from writing work this morning to cook a quick meal - a whole chicken quartered and marinaded in soya, oyster sauce, sage and lemon, whole garlic in their casings and ground pepper. Layers of onions from the garden as its base with potatoes and saffron rice. Plain and simple and delicious and back to boring work.

 I must confess though that the lifting of my spirits is the garden yes, as well as the Cloud Cake by 
Nigella Lawson, that Azrah made. I tried this recipe when we stayed in Johannesburg , swapped the Cointreau for orange juice and it was awesome.  it’s always a winner on a cold day to warm and lifts the senses and a wonderful take along cake to a get together. Today my daughter took the recipe and put her own stamp to it, she was more generous with the orange zest and did not add any juice but added a half cup more sugar to the recipe because she found it too bitter. It was phenomenal, she had her Dad beat the egg whites while she did the rest. We thought to zing some mixed berries for on the side but was too lazy - was brilliant as is.

From www.nigella.com/recipes/view/chocolate-cloud-cake

Ingredients

for the cake

·    250 grams dark chocolate (minimum 70% cocoa solids)
·    125 grams unsalted butter (softened)
·    6 large eggs (2 whole, 4 separated)
·    175 grams caster sugar
·    2 tablespoons Cointreau (optional) try orange juice
·    grated zest of 1 orange (optional)

for the cream topping

·    500 ml double cream (she used ordinary cream)
·    1 teaspoon vanilla extract
·    1 tablespoon Cointreau (optional) (she used dessertsp juice)
·    ½ teaspoon unsweetened cocoa powder (for sprinkling)

Method

1.   Preheat the oven to 180°C/gas mark 4/350ºF.

2.  Line the bottom of a 23cm / 9 inch spring form cake tin with baking parchment.

3.  Melt the chocolate either in a double boiler or a microwave, and then let the butter melt in the warm chocolate.

4.  Beat the 2 whole eggs and 4 egg yolks with 75g / ¼ cup of the caster sugar, then gently add the chocolate mixture, the Cointreau and orange zest. - here she added another 1/4 cup sugar

5.   In another bowl, whisk the 4 egg whites until foamy, then gradually add the 100g / ½ cup of sugar and whisk until the whites are holding their shape but not too stiff. - here as well

6.  Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. Pour into the prepared tin and bake for 35-40 minutes or until the cake is risen and cracked and the centre is no longer wobbly. Cool the cake in its tin on a wire rack; the middle will sink as it cools.

7.   When you are ready to eat, place the still tin-bound cake on a cake stand or plate for serving and carefully remove the cake from its tin. Don't worry about cracks or rough edges: it's the crater look we're going for here. Whip the cream until it's soft and then add the vanilla and Cointreau and continue whisking until the cream is firm but not stiff.

8.  Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer.

So there you have it Nigella’s Cloud cake without the Cointreau with a bit more sugar just fabulous!

Plant food and make cloud cakes

Yasmine

Berries are a girl’s best friend! - 1 August 2014.

In the name of Allah most gracious most merciful.

Jumuah Mubarak to all and may we reap of the benefits and barakah of this day and this month and this year and this lifetime. Alhamdulilah this blog is heating up. This blog is on fiya - not in a hellfire kinda way but in a lekker way. I hope the reason is that it’s informative about many things, something for everyone. From our progress with organic gardening to wholesome eating and treading gently on this earth and bit of this and that.

On 5^th of June the blog had 1000 pageviews, in 58 days the curiosity has increased to 1888 pageviews and this from all over the world, nogal - Ukraine, UAE, Kenya, Russia, Netherlands, Poland, Germany, US, Britain, Korea (ooh I am namedropping). You’ll notice that sometimes my pics really suck and sometimes they’re not too shabby (know that my son Zaheer is advising me how to crop and tweak them, shukran).

Anyway, I must say the Ramadhan has been rejuvenating Alhamdulilah, I am sure everyone lost a bit of weight and developed some better eating habits and other good habits. The weather is beautiful today, the sky is clear of clouds with a slight mist; school is on again and so on and so forth. I am really in the zone with writing, planting and konfyting but more than that managing my time well, even for a break and to watch something with my family now and then. We have a dog now who has just made himself comfortable on the couch outside and looks at us with those sad droopy eyes, I hope he is not lost. I am not sure whether to feel sorry for him or whether to shoo him away but we'll see. I think the boys have already fallen in love with him.

 

Artichokes pic from store.underwoodgardens.com

So what are we chatting about today? The Practical Encyclopedia of Wholefoods by  Nicola Graimes (check it out on Youtube www.youtube.com/watch?v=fXg3z8jB_E8) – I can’t rave enough about it. I got some artichoke seeds which are coming up and I wondered about its health benefits and how to cook it. So globe artichokes fall in the category of shoot vegetables and should have tightly locked, stiff leaves with stalk attached when you buy or pick them.  I love how it’s cooked, pity can’t show you the pics.  You have to trim its leaves with a scissor and cut off the stalk so it sits flat. Next you have to boil it in lightly salted water until soft (35 -45 min) and spoon out its core, the hairy choke. Pull off leaf for leaf, dip in garlic butter and pull it through your teeth so the soft flesh tantalises your taste buds. The heart is then dipped in the butter and eaten. Sound good? Yeah!The benefits of it is amazing as it is a great source of vitamins A, C, fibre, iron, calcium and potassium. As natural medicinal advantage it is used to treat high blood pressure.

 

cucurbits pic from UMassAmherst.

I have always thought that squashes, pumpkins and butternuts are good fibre but nothing much in terms of beneficial health. Was I ever wrong? Cucurbits include squashes and pumpkins and zucchini and marrows and also calabashes such as dhodi and snake calabash and African calabashes as well as cucumbers. They are high in potassium content which means that they are wonderful also to regulate blood pressure. They are good laxatives and a diuretic and are believed to reduce the risk of certain cancers. They are low in calories so you can eat wholesome quantities, no wonder, it’s so good for babies especially met maer gesiggies, as the hawkers shout for you buy them.

Berries are our best friends in summer – we have planted strawberries and black berries and blue berries and gooseberries. It would be so cool to get a cranberry, cherry tree and raspberry canes and I wonder whether I could possibly get a currant stalk or two. All of the berries are high in vitamin C and other vitamins. Added to that strawberries have great skin cleansing properties; raspberries are good for menstrual cramps and cleansing the body from toxins; blueberries improve night vision protect against glaucoma; cranberries reduces bacteria in the urinary tract and kidneys; blackberries for cleansing blood and an excellent anti carcinogen; gooseberries has beta carotene and currants, white, red as well as black high in anti-oxidants and calcium, iron and magnesium and used to calm down tummy upsets. I am so growing this berry orchard.  My daughter has fruit allergies and has absolutely no reaction to berries from our garden, Yay!!! Berry spritzes for summer!

That all folks.

 

Plant food and eat berries, cucurbits and artichokes for better health!

Yasmine

Welcome almost spring!

In the name of Allah, most gracious most merciful who knows everything in the land and the sea. No leaf falls without His knowing it.

First gooseberries

30 July 2014.

I don't have much time for blogging today but could just not resist sharing some of the photographs from the almost spring garden.

This is such a Mashallah day, the sun it out! Geckos are basking in the sun wagging their tails (just kidding), birds dart around gathering nectar and bees are zooming into the kitchen as I put some konfyts on the board for packaging. Hey I did not tell you of the "culture in a jar" post. Well friends of ours who are leaving for Egypt are sorting out their premises so staff can continue to have a job even in their absence with new look "Nadia's Desserts" and asked about those "culture in a jar konfyts" . Well it has become a label and more about that later, hmmm how about some sundried tomatoes and feta with springs of rosemary in olive oil and so on and so forth. Consider your first flush of green figs to preserve and make a lekker konfyt saving of course on buying jam and eating more wholesome - pick them when they are still hard, I'll do a step by step How to cook.

So I am outside this morning, armed with camera trying to capture some new developments and I am seething. "Dear Gopher, this place is big enough for the both of us, so don't make tunnels under my red onions and nasturtiums or I swear I will declare war and bring in kittens to chase you!" Ja, I was filling gopher tunnels this morning to stop roots being exposed and plants dying and realised just how much weeds have flourished as well. The strawberries are berrying and the onions grow mucho and guess what? a few blossom buds on the almond and blue berry tree and bush. Every time I peep into the crate the plants just seem so much more lush than yesterday. Seedlings are popping. And in between work, email communication of grave importance, I plant out and water.  But genoeg praat more action shots.

Almost almond blossom

black seedlings

Blueberry blossom

talking poppy heads

A walk on the wildside of flax

 

new lettuce seedlings

lush in the crate

fuchsia flowering soon 

rocket blossoms

sweet willaims

wild garlic blossom

Plant food and enjoy the sunshine today!!

Yasmine

The day before work, the day after.

In the name of Allah most gracious, most merciful.

 

The day after Eid. Alhamdulilaah, well rested and trying to get in a few more visits and then the pretty bed spread goes back into the cupboard.

Many are fasting still for the six days of Shawwal and those who have received permission are preparing for hajj, how absolutely exciting. So prospective hujjaj, if you have butterflies in your tummy its quite normal. While we stood shoulder to shoulder yesterday in masjid, Palestinian solidarity stand firm as Muslim mosques are bombed and the churches opened their doors like Al Najaasi (the Negus) gave the early Muslims sanctuary against the Idolators. Subhanallah.

In Schaapkraal the weather continues to be damp but I am happy that, wait for it - the black seeds I strew around are all popping up as are the basil seeds, new lettuce and beetroot. The veggies in the crate from Nefies are lush I really want to get at least two more. It is protected from the wind and the gophers and worms somehow take long to discover them, thus they flourish. By the way, I think the gopher that was in our garden in Lansdowne has finally found her way to the new strawberry beds ha ha.

I am so excited to see the poppies blooming so I am checking everyday just for a glimpse maybe to see it unfurl - is red is it yellow?


Tossing prawns

  And so I made the prawns this evening. I bought some garlic naan (too lazy to make some), coconut cream and prawns from the Rylands superette and I loved that they were fresh when I cooked them, no cleaning and snipping yay!


I took time thawing the prawns and rinsed lightly so they were not waterlogged and spiced with grated garlic and seafood masala (the wet one) from Shaik's. I wet the base of a warm pan with a bit of oil and tossed in the prawns, fried them

prawns starting to curl

quickly on both sides just until they curled into half moons and put them aside. In the same pan I sautéed a finely chopped onion, added a few fresh curry leaves from the tree; 2 cloves of garlic roughly chopped and added a side of red and green peppers, also finely chopped. As the aroma filled the kitchen and it was cooked for five minutes I added a grated tomato and 2 teaspoons of seafood masala and bit of salt to taste. Chucked the prawns back and allowed to simmer for 5 more minutes.

We attempted to capture all of it on camera but alas the battery was flat so pics only of me frying the prawns. I added the tin of coconut cream and asked someone to run outside for a handful of danya which I snippered in with a scissor. Then I warmed a roti/tawa pan and tossed the frozen naan on flipping them over every 30 seconds until they were soft and ready to be served. Voila! all of this in half an hour. Prawns must please not be overcooked, and try to get a roti or tawa pan - I saw some at Rylands Superette. But check to see if it has a good steel base. (My children also use it for cheese burghers and its excellent for French toast because its non stick.)

This is a naan recipe I generally use, but this evening the ones I bought were just as good:

Naan

 Ingredients

• ½ tsp dried yeast
• 4 tablespoons warm water
• 2 tsp sugar
• 2/3 cup milk
• 1 cup plain yoghurt
• 1 egg beaten
• 2 tablespoons melted butter or ghee
• 4 ½ cups flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 tablespoon oil
• Some poppy seeds or black seed

Mix yeast and water and sugar and set aside until it becomes frothy.
Mix together milk, yoghurt, egg and melted butter and set aside.
Sieve flour, baking powder and salt in a large bowl and make a well.
Fold in all liquid ingredients and knead into a soft dough.
Continue kneading until smooth, cover with cling wrap or plastic.
Divide dough into 8 equal portions and shape into round balls.
Roll out on floured board or table and pull out one side to create a pear shape.
Brush the top with some melted butter and sprinkle with some poppy seeds or sesame seeds or whatever seeds are your fancy..
Bake in preheated oven for 12 minutes or on the roti pan..

 

The prawns recipe is in the text.

 

Plant food and learn to make your own Naan!
Yasmine

 

 

Beautiful night of Eidul Fitr.

In the name of Allah most gracious most merciful. Who changes the day into the night and the night into day. Who brings light after darkness and who brings guidance after misguidance.

28 July 2014


tonight the silver sliver

Last night we went moon sighting after an elusive moon, not expecting to see it with the naked eye and tonight that silver sliver of illuminated light floats in a beautiful serene sky! After days filled with rain and cold and dark skies the wind cleared the sky as we drove towards Three Anchor Bay, Subhanallah. Thick coats and scarfs and boots; thick carpets for praying and thick skinned against the cold. Our children wanted to experience the gathering of the clans like they did when they were toddlers running around on a warm summers Asr, many moons ago. The walk was brisk and refreshing, people walking with picnic baskets that contain all kinds of finger niceties to break fast with - water and dates and fresh juices and bite size chicken and delights. Alas the cold was a bit much ne, so when I got a call for a warm cup of boeber or tea – let's pack up and follow this conversation with the Voice of the Cape who will give the official notice.

And then the Takbir resounded as we sat outside sipping tea and I just burst out crying – for my parents who have passed and the blessed month that has come to an end and my kids all over the world and for me, who forgot to take out the leg of lamb; make the brioche dough and cook the corned beef. I was not expecting this. But it was so wonderful making our Eshaa salah in a family group giving Shukr and making duah for all oppressed peoples and even those who oppress their own souls.

So late night all hands on deck all of the things we wanted to do today, everyone has to ghusl and change their bedding and let’s not get flowers there is no time! What do we have a garden filled with greenery for?

This year we decided to attend the mosque and do our greetings in the proximity of our siblings and came home just on Thuhr. The children look so beautiful and as is our culture wait patiently for their gifts of money (smart ne).We postponed lunch till the evening as our stomachs were unused to all the treats. I made a traditional leg of lamb, so no surprises, with sweet saffron rice and delectable sweet potato and crisp carrots but I did try something new. So I made a delectable warm beetroot salad from the garden - just kidding we ate all of that in the Ramadhan, I got it from that little shop in Earnest Road Rylands called Rylands Superette.

I served the baklava with vanilla yoghurt and placed some fruit and nuts and tore open the pomegranate – my attempt to wholesome beautiful things that grace the table with small bite size melon konfyt when my guests came by and continue to pop in. I boiled the beetroot so that the skin slipped off but the beetroot was still crisp dribbled olive oil over the wedges and grilled for another half an hour. Made a dressing of balsamic vinegar, rosemary, honey, olive oil and ground pepper (Azrah did) which I set aside until I half crumbled/broke some feta all over it then dressed it up. It was just drop dead gorgeous! I stashed the prawns for tomorrow which I will serve in a light coconut based curry with garlic naan. There is something to be said about making something for Eid and giving the haq of every ingredient, I know some of us are busy working and have little time. InshaAllah next year it will be better.



baklava and friends

fruits of jannah

wholesome snacks

I wish you all a Mubarak Eid evening ahead wherever you may find yourself in the world, here in Cape Town, its really beautiful outside, I am so taking a walk!

Plant food and empty your pockets for all the kids you see.

Yasmine

Prelude to Eidul Fitr

In the name of Allah most gracious, most merciful. Lord of the heavens and the earth and everything in between.

 

 

 

27 June 2014.

The light of the day breaks through the grey ever so gently, a part of the day that I adore. Everyone has gone back to sleep after stacking up plates for maybe that last Suhur, maybe not. Should you be reciting it is asif the birds answer. Should you be excited and lying in bed contemplating the sad end of Ramadhan;  you would be not be alone. The young people in my house are at their best behaviour, turning out their rooms and looking at what special bedding is in the cupboard to welcome Eidul Fitr.

 

I am so chaffed with a new oak table a gift from a traveller, needs a final sanding and a lick of varnish or maybe a good beeswax polish. Honestly, I love sitting on the floor but tables are important for Eid too. Beautiful damask table cloths and silverware shined and flowers and linen serviettes. Abu and I have a ritual to go and buy flowers for the house, the last thing that we do to await the resounding Takbir in Cape Town. So I check all the vases are sparkling and the tablecloths are worthy. I take out an Indian bedspread that only graces my bed on Eids and then it gets packed away. Timeless in its beauty and cheerful for my disposition, covered in poppies.

Yesterday we went to eat at the Ocean basket, Nile perch and fresh prawns and mussels and crunchy calamari heads a treat for us all. On our way back we drove down Belgravia Road to stop at the Wembley. No, no not the roadhouse but the minimarket. I forgot to get some cashew nuts for the baklava and knew for sure I would get it there. There I know for sure supplies will be a bit expensive but I will find most provisions and many that gives me ideas for an Eid table such as pomegranates that are ruby red; custard apples that are just ripe enough to eat; spring onion (I had used up all in the garden) for stir fries; all kinds of fresh herbs and fruits that will look and taste fabulous for a corner of tumbling lush fruits. So I am standing there considering the cashew nuts or some real toffee; pomegranates or custard apples; douebla beans or beautifully packaged dates in a box thin, wrist like and ornate. And I hear a sweet Asalaamu alaykum and a dear friend is there too.

When we got home it got me thinking. I cut out a piece of text that I deleted a few days ago and thought it would be a good prelude to some things going through my mind but can’t put my finger on.

So I pasted back these two paragraphs:

Tomorrow after Magrib, commonly regarded in Cape Town as Lailatul Qadr, the Night of Power. The masajid will be busy from dusk to dawn. Men and women, Palestian scarves draped on their head or their necks will go from masjid to masjid and join saf after saf to send collective duah and collective salaah and rememberance of Allah SWT. Although in the foreground of my mind I am busy with house and chores and garden and preparation and meetings, there is an excitement that is inexplicable in my Ruh. It has always been thus.

My belief is that on one’s life trajectory Allah SWT places people in your path and you in the path of others - beacons of lights to illuminate the way to self-realisation. For most of us Allah has also afforded us two stars that never set, in the form of parents who have unwavering concern for our souls; who remind us to make our ibadah; to be thankful; to be gracious; to stand up when we stumble and would even switch places with us to shield us from harm. Beyond that these lights mainly appear in the form of teachers and lecturers.

I thought that beacons of light illuminates the way, the physical spaces and places that we are familiar with, give us that feeling of groundedness. Like the Wembley. Do you remember the feeling that you had when you walked into Shaiks Exotics? The hessian bags of masalas and rice and spice in the front. The counter with an array of dates and dried fruits and nuts and glazed ginger and figs and the like. I knew that anything I ever needed would be behind that counter such as Iranian saffron and vanilla pod and fresh cherries and while I was oohing and aahing the kids could go bos with the books. Another little shop for fresh supplies all year round thank you Allah is still there, I have to check the name in Earnest Road, for sure I would find fresh coconuts or prawns and other delights. And I miss the Rosmead! Hiring carpet shampoo machines and rows and rows of delights that would grace my table with personal advice.

And then I went down memory lane in Salt River. Is it just me or has that landscape changed? There used to the Phillips Brothers and Obelwisch (sp?) and a bookshop and the Kupugani and fabric shops with haberdashery counters and old school barber shops and Babbi shops on every corner such as Baaboo and Karjiker and Allie and Parker and Gaibie etc with those jars of delicious sweets and who knew all the local skinner.  All the last minute shopping for Eid and Christmas could be done in Salt River with a last stop for a piping bag in Durham Avenue and a quick walkaround at the market –which now is decorated with second hand plumbing stuff and toilets.

This has been the case of many places such as Walmer Estate where mostly older people live now, their kids are out on the Cape Flats or in Rondebosch East. And the same has been the case for some spaces in the Bokaap where parents started selling off their homes which has been turned into restaurants. This feeling of dislocation makes one look for familiar places, well at least it does for me.

So last night I ended the day to watch Nouman Ali Khan to see why he inspires so many Muslim youth in my class and all over the world.  And well I do feel inspired today. That’s why I am sitting at the computer pounding out my thoughts.

Plant food and enjoy preparing for Eid and go sight the moon!

Yasmine

wild mushroom tarts and brioche 26 July

In the name of Allah most gracious most merciful.

bearded caterpillar on our wall

 Lailatul Qadr night was truly for us as Capetonians did in the time of no electricity -"Kersopsteek aand". As we were just starting our taraweeg we were plunged in darkness. Praying by the light of the candle was something else hey.

There is something to be said about hoarding I think there is bad hoarding and there is good hoarding.  Collect and hoard until you find yourself entering the Qabr. So that’s the bad hoarding that Allah SWT reminds us not to do because one’s life passes in a blink you enter your grave.

The hoarding, maybe that’s not a good word then, let’s say I am talking about preserving - those boxes that we stash things in. And on a day like today you think that’s an oulike wooden chest let me clear it out. Inside you find all kinds of memorabilia and that book that were hunting for; an old report; old receipts you kept which gives you an idea of what things cost and the money you spent on schooling. A receipt that reads:

23 March 2000.

Abutilon - Red emperor

Seeds Kirstenbosch

Narcissus

Bulbs irises golden

Two grow packs - veg and flowers

Thank you for shopping at Stodels.

But what I love best are those little notes and drawings when your kids were still toddlers, Abu’s colourful fez and small bokbaardjie. Priceless.

I love that I found my practical encyclopedia of Whole Foods by Nicola Graimes! All the groups of vegetables and fruits and grains, legumes etc are beautifully explained with health benefits and buying and storing advice in the half of the book and the second half the most awesome recipes, such as red onion and goats cheese pastries and wild mushroom and Fontina tarts. Must get to learn to make them Italian cheeses inshaAllah!

The weather has been quite unpredictable hey, raining the one moment and a rainbow emerges the next, so just as we hang out the towels a deluge hits and we’re back to square one. It does not seem to deter the poppies from reaching for the sky and little buds all over. The seedlings in warm places do their thing, I am just anxious to see black-seedlings emerge inshaAllah. The marigolds are cheerful whatever the weather and the veggies in the crate continue to prosper, see the pics at the end of the blog!

It seems that we may be having Eid on Tuesday, I am relieved for one more day of finding those little things that I forgot to buy. So, we’re off to sight the moon tomorrow at dusk inshaAllah. This is a ritual practice of our family since the 90s and it is an awesome gathering. Picnic baskets and families and friends on blankets in Seapoint, saf after saf in sajdah. The grass is probably wet so we must think to take some waterproofing for underneath the salaah mats.

But for today, I am making baklava to serve with yoghurt and fruit, Azrah wants to make a Cloud cake or roulade but best made closer to time. The baklava needs to sit a day or two for the citrusy syrup to soak into the phyllo. I will be cooking an eyepiece of corned beef to serve with mustard, salads and freshly baked brioche. The jury is still out for what’s for Eid lunch.

Later

Plant food and bake brioche

ps. I use this recipe IT IS FOOLPROOF!  http://www.finecooking.com/recipes/authentic-brioche.aspx