We've put together a delicious array of snacks and dips ...
Catering can be a challenge, there are often too many options and one can become quite overwhelmed! At Sprigs we want to take that pressure off your shoulders and help inspire you to enjoy hosting and celebrating with friends, in style.
Our Platters are available all year round, we have 6 already made up for you to choose from. We do also love it when customers create their own from our deli selection and Sprigs snack options.
Glazed Gammon, Col'tempo Beef Bresaola, Salami Milano, Beef bootie meatballs, marinated olives, homemade onion marmalade, hummus dip topped with zaataar spice served with an Artisan Loaf or Health Loaf.
Meat and Cheese Platter
1 x La Petite France Brie topped with green fig preserve and nut praline, 12 Antipasti Kebabs (a selection of cold meats, olives, cherry tomatoes) and Sumac carrots served with our famous Swedish crackers and crispy Lavash crackers.
Beef bobotie meatballs, marinated olives, pepperdew dip, sundried tomato hummus, sumac carrots, brie and cranberry phyllo triangles, pickled veg and homemade onion marmalade served with one Health Loaf or Artisan Loaf.
Wholegrain mustard cocktail Chicken sausages, Asian chicken and cherry tomato kebabs with Sriracha yoghurt, Gammon, cherry tomato and white cheddar tartlets with a mixed seed crust, and Vegetable fritters.
Broccoli tots with tomato ketchup, Crispy Brie and Cranberry phyllo triangles, Butternut, cherry tomato and feta tartlets, Hummus dip with zataar spice, marinated olives, carrot sticks and Swedish crackers.
Snack Platter 1
Glazed Gammon, Olive and feta tartlets, Antipasti kebabs, Butternut, cucumber, sweet chill and coriander wraps, Sun-dried tomato hummus with cherry tomatoes, cucumber and carrot sticks.
Snack Platter 2
Butternut and feta tartlets, Asian chicken and cherry tomato kebabs with Sriracha Mayonnaise, Cheesy courgette fritters, Wholegrain mustard cocktail chicken sausages and Marinated Olives.
Decadent Chocolate Brownies, Berry and Almond tartlets, Homemade Mince Pies or Apple Crumble pies.
Christmas Brie Cheese
La Petite France Brie (small or large) topped with Cherries, Figs, Nuts and Seeds.
To order or find out more about our catering.... email firstname.lastname@example.org
beef and lentil bobotie
salt and black pepper
30ml sunflower oil
750g extra-lean beef mince
4 cloves garlic
1 knob ginger
20ml medium curry powder
40ml Moroccan Spice
1 x 400g tin whole tomatoes
4 slices white bread
2 x 400g tinned lentils
200g flaked almonds
6 bay leaves
Preheat the oven to 180 degrees celcius. Cook the potatoes in salted boiling water until soft. Mash wth a little salt and pepper and set aside
In a medium saucepan, fry the chopped onion in oil until soft, then add the mince and fry until nicely colored. Add the crushed garlic, turmeric, grated ginger, curry powder, and moroccan spice and cook for a couple of minutes. Add the tomatoes and cook with lid slightly ajar, for 20 minutes. Or until thick and well reduced.
Soak the bread slices in milk whilst the mince is cooking, then strain and reserve the milk.
Remove the mince from the stove and stir in the strained bread, mashed potatoes, drained lentils, grated apples, almonds, raisins and check for seasoning.
Spread the mince into an oven proof dish, stud with bay leaves. Whisk the milk from the bread with the eggs, salt and pepper and pour over the mince.
Bake in the oven for 20 minutes until the egg is cooked and golden in colour.
Serve with chutney and sliced chillies.
Sticky pineapple cake
– drizzle over icing
1 x 24cm spring form cake tin
350g caster sugar
175g desiccated coconut, toasted
250ml coconut milk
280g crushed pineapple
250g cake flour
2tsp baking powder
125g icing sugar
2tbsp lime juice
Tip the sugar, coconut, coconut milk, pineapple and the eggs into a large mixing bowl. Stir well. Sift the flour, baking powder and fold into the eggs mixture with the butter. Scrape into a cake tin and bake for 45-60minutes. Mix the icing ingredients together and spread on top of the cake once cooled.
If you need any questions answered... Email us on: email@example.com... we are always happy to help you with ideas or tips for baking:)
Are you a social butterfly but are scared off by entertaining at home?
Secret of entertaining, always be prepared. Plan in advance how you imagine your table will be laid and what you hope your guests will feel once they have left your home.
Catering can be intimidating, whether choosing finger foods or dishes of stews or lasagne? so many options.
As your guests arrive, offer them something to drink, maybe bubbly, a glass of vino or even a cocktail. A drink will help guests to ease into the evening and relax.
We suggest keeping the snacks lite to start, you don't want your guests to be too full by the time mains are served. Mini phyllo pastries with cherry tomatoes are fun, or some beautiful chorizos and salamis with dips and crackers. A snack that can be shared around a table will act as an ice breaker for friends to mingle and chat.
Having something already cooked will also help you, so that you aren't flustered and running around causing a stir. You need to be able to sit and enjoy your night as much as everyone else. In a way the host sets a tone for how friends will feel. If you're under control and organized, guests will feel at ease too.
Always ensure if you are doing a heavier meal like a lasagne or pasta that you offer veggies or a fresh crisp salad to balance the meal out. Speaking of balance, don't be too carb heavy or go crazy with sauces. If you have a variety of different people dining with you, remember they all have unique tastes. A very rich meal might not be enjoyable for some. Keep a sauce as a side in a pouring jug and people can choose whether they'd like it.
If your mains have been rich, choose a lighter fruiter dessert option such as a pavlova with fresh berries and whipped cream, maybe even a dash of lemon curd for some acidity. If you've had a lighter main course then something like a halva pudding or a cheesecake could be a delicious and decadent option with some after dinner coffee. Cheesecakes are versatile, and can be topped or served with fresh berries or meringues. It's our favourite dessert of choice. nom nom nom...
Now my mouth is watering...
Waking up early, entering a quiet, dark kitchen...... How to start a day of baking....
When no-one else is around THE DAILY BAKE begins..
A dash of flour, a scoop of sugar, the blender swirls-creaming some butter, the oven kicks into a low rumbling hum, and slowly things begin to take shape...
A lined tin is filled with a creamy smooth batter and is effortlessly popped into the oven to bake and rise and grow to its fullness...
The aroma of bread and pastry browning fills the air...
Cream is whipped and dolloped on top of a cheesecake, some berries are sliced and arranged... Toasted Almonds are sprinkled, delicately over the top to finish a masterpiece.
Brownies get assembled and dusted lightly with a dusting of crisp white icing sugar...
A tray of cookies is popped in, rusks are cut and dried... big tubs of muesli is waiting to be stirred and tossed with nuts and dried fruit....
The baker pauses, and admires her artwork... Some will never appreciate all the time and perfection that is required to bake a beautiful cake... but the baker knows, her job is never complete. She however feels fulfilled by the creaming of soft icing, smearing it onto the cake her customers will later enjoy.
Take time to relax and enjoy a beautiful baked good at Sprigs, we've taken time to plan and prepare it for you...
One amazing food trend, which I absolutely adore is the SMOOTHIE craze!
Processing foods into a liquid state makes it so much easier for your body to digest, It's quicker and more efficient. Basically, you will receive beneficial nutrients straight into your system. This means, you are likely to boost your immune system, and therefore fight of illnesses much faster.
The list of ingredients for smoothies is endless. Getting creative will help you try new flavor combinations. If you aren't the kind of person who can sit down and enjoy a bowl of veggies or fruit, smoothies are a clever way of disguising them in a nourishing blend. They become far more palatable. Not to mention, your digestive system takes a break, as the food is already broken down for you.
I'm going to give a few recipes so you can better understand what constitutes a healthy smoothie. If you can get used to these ingredients, you will be more likely to make better food choices when you aren't simply using the blender.
Banana Ginger Smoothie
Soothe digestion, heartburn, nausea, and other stomach trouble with the fresh ginger in this natural remedy smoothie recipe.
1 banana, sliced
¾ c (6 oz) vanilla yogurt
1 Tbsp honey
½ tsp freshly grated ginger
Option: add a scoop of WAZOOGLE vanilla protein powder. (see in store)
COMBINE the banana, yogurt, honey, ginger and smoothie powder. Blend until smooth.
Full of antioxidants to help cleanse and nourish your body.
1 c frozen unsweetened berries (blueberries/raspberries/strawberries)
¾ c chilled coconut milk
¼ c chopped apple
1½ Tbsp honey
2 tsp finely grated fresh ginger
1 tsp ground flaxseed
2 tsp fresh lemon juice
Option: Add a scoop of TAKA Tumeric smoothie mix. (see in store)
COMBINE all ingredients in blender, adding lemon juice to taste. Puree until smooth. Pour into 2 chilled glasses.
TIPS AND HINTS:
- Freezing fruit and then blending means smoothies stay chilled without being watered down with ice.
- Using honey, adds a natural sweetness.
- A spoon of nut butter will add a beautiful creaminess, not to mention added Omega 3.
- If you are lactose intolerant, substitute yoghurt with almond milk, coconut cream or rice milk.
- Adding protein powder to your smoothies is a great way to balance carbohydrates, fats and proteins.
HAPPY SMOOTHIE MAKING
Grains are known to help reduce cholesterol and support the body against fighting diabetes by helping regulate blood sugar. I’ve put together a list of gluten free grains for you to read up about. In preparation, all grains should be rinsed thoroughly under running water before cooking, and any dirt or debris should be removed. After rinsing, add one part to two parts boiling water or broth. After the liquid has returned to a boil, turn down the heat, cover and simmer for about 30 minutes.
Sorghum: A cereal grain, rich in fibre, protein and nutrients. It is often eaten as porridge but can also be ground into flour to make breads or baked goods.
Amaranth: Amaranth contains large amounts of Vitamin B, calcium, iron and Vitamin C. It easily comes in first place with regards to the protein content. The Aztecs used the grains as part of their religious practices.
Buckwheat: A fruit seed related to rhubarb that is high in Magnesium. Can be ground into flour and used to bake bread.
Millet: One of the most digestible and non-allergenic grains available. It is alkalising to the body.
Quinoa: A vegetable seed containing 9 essential amino acids. It is a complex carbohydrate with a low glycemic index, so it won’t spike your blood sugar.
Teff: Has the highest calcium content of all the grains. A cup of cooked teff is about 123 mg, about the same amount of calcium as in a half-cup of cooked spinach. It’s also an excellent source of vitamin C, a nutrient not commonly found in grains. It can be grown in areas that won’t support other crops. The seed is so small it cannot be refined so is always a whole grain.
Oats: (although oats do not naturally contain gluten, they are frequently contaminated with gluten because they are processed at mills that also handle wheat; avoid them unless they come with a guarantee that they are gluten-free.)
In the new year we all want to focus on eating and drinking foods to help cleanse the body from the festive season indulgence.
I can think of a few things that will help boost your metabolism and get your body feeling ready to work hard during the day.
A favourite of mine would have to be the Chilli!!
At Sprigs we stock various chilli pastes and pestos.
Tangy Preserved and lemon and chilli paste
J'Buds Indonesian Chilli Paste with shrimp paste
The infamous Sprigs Chilli
Tomato Chilli Chutney for those who prefer something sweeter
Fermented Chilli paste which contains whey and has the benefits of probiotics.
Bonder Hot Sauce
Chilli's are jam packed with Vitamin C and a small amount added to food will boost it's nutritional value and help you fight off colds or any niggling sneezes. Vitamin C is a potent water-soluble antioxidant. It is required for the collagen synthesis inside the human body. Collagen is one of the main structural protein required for maintaining the integrity of blood vessels, skin, organs, and bones. Not to mention the fiery sensation that might leave you in tears!
It’s nearing the time again, we can’t believe it, where our shelves get packed to the ceilings and Sprigs is filled with the smell of Homemade Mince pies.
My, oh my, its Christmas time and we have come up with some yummy biscuits to bless your tummies with this year!
We know how much you all enjoyed our “Festive Christmas Cookie” last year, so we have decided to make them once again to satisfy your taste buds. We do also have, as always for this time, our famous “Christmas Biscotti”, filled with cherries, white chocolate and almonds. Fiona has been mincing fresh Christmas mincemeat to create our Homemade melt-in-your-mouth Mince Pies; and last but not least our homemade Christmas cakes and Christmas pudding.
So now for the announcement of our new range of Christmas biscuits… Drum roll please…
Anzac cookie – a small button cookie with oats, finished with a light drizzle of dark chocolate.
Crunchy Peanut Butter Cookie- rich and flavourful, coated with popped rice to give them an extra crunch and make them look so funky!
Festive Granola Biscuits– made with oats, seeds, almonds and currants; perfect to be served with coffee or a glass of hot milk (don’t forget about Santa)
Speculaas Cookies– These traditional Belgian cookies are absolutely delicious that we can bet you’ll be coming back for more! They are swirled with marzipan and spices.
Cherry Christmas Trees – Great for kiddies’ treats or a fantastic add on to a gift; a nice idea is to let the kiddies decorate them with icing as a holiday activity.
All these yummy treats are perfect for teachers’ gifts, add-ons for family gifts or for your Christmas table, to add some spice. Pop into the shop next week and have a look see, we hope you are all as excited as we are!
We as chefs understand that not everyone out there fully understands the greatness of our everyday herbs. Herbs create a delicious base for any dish and truly are a necessity. So for this blog post we are going to open your eyes to the great world of herbs.
When using thyme, this herb is super flavoursome and can really transform a meal. Thyme with anything mushrooms is always fantastic. Pan fried portobellini mushrooms with fresh thyme and garlic is a real breakfast treat. When making a Lamb or Beef roasts, pan fry some onions with thyme and place them under your roast, it is rather incredible how the flavour infuses into your protein of choice.
Good old rosemary, this hardy herb is great with chicken, whether its a roast or in a gravy going with your Sunday afternoon pie, it will give that extra flavour to wow anyone lucky enough to enjoy it. Rosemary is also useful when making a broth, it gives off a fresh and warm flavour. Rosemary has always reminded me of winter.
Basil, our Mediterranean friend. This herb you can never go wrong when using it with Mediterranean food. Whether its in a tomato, mozzarella and balsamic salad or freshly broken onto a tomato based pasta, this herb is all things Mediterranean!
Our Italian friend, Italian parsley. Even though its got Italian in its name, I wouldn't suggest adding it to just any old Italian dish. Parsley is great when you are wanting to freshen up a dish. This herb is awesome in summer salads but even better with any seafood. You can't go wrong with an Aglio Olio pasta with fresh prawns, lemon, garlic, fresh chilli and an oh so generous helping of chopped Italian parsley on a warm summers evening.
Dhania, cilantro and coriander, don't let all these names scare you. This strong flavoured herb can be the answer to any indian or asian dish that is lacking in flavour. This herb, besides just looking gorgeous, is that bang of flavour that heightens any curry. Finding your curry a bit hot? Add a healthy handful of chopped coriander and you are ready to go.
So now that we have hopefully opened your eyes on how to use these delicious herbs, we encourage you to go out and cook up a feast with some extra flavour.
Where could we even begin with this fantastic cheese!
Boerenkaas is originally from the Netherlands and is said to be the oldest recored cheese in the world, dating back to 1184. It is a strong Gouda that is aged for two years. Boerenkaas is just so tasty, they decided to make three variations of it: Mature, Cumin and Original (sweet). Today, most Dutch Gouda is produced industrially, however, some 300 Dutch farmers still produce Boerenkaas (“farmers cheese”) which is a protected form of Gouda made in the traditional manner, using unpasteurised milk. Cheesemaking traditionally was a woman's task in Dutch culture, with farmers' wives passing their cheesemaking skills on to their daughters.
Our Boerenkaas is made in the heart of the Midlands in Kwa-Zulu Natal by a small farm called 'Just Cheese'. Their cheeses are authentic and made in the traditional way by MJ who emigrated from Holland several years ago.
You might ask what you could pair your Boerenkaas with? Well that is why we are here!
Boerenkaas is delicious served with cold meats, on a sandwich or melted into a cheese sauce. Using the Cumin Boerenkaas is a real treat and can add another level of flavour to your food. So next time you are in the area, pop in and get a taster and a take away. Cheese always goes well with fruity chutneys and we've got those too.
If we could use only five words to describe Sprigs we would use -
We would love to know if there are any other words you would use to describe us, but for today we are focusing on our delicious, healthy and nourishing lunch table. Some of you might think that we just throw our salads togather and pray they go well and look great, but in fact a lot of thought and planning goes into our lunch table. Things we take into consideration are-
- Colour- We make sure there is a good balance of colour on the table. We don't want to much of one colour e.g. green. Saying that we make sure there is always a green salad on the table.
- Carbs- We never want more than two carbohydrates on the table. Don't get us wrong we love our starchy foods, but we like well rounded meals
- Pulses- We'll make sure well always put either beans or lentils in a salad to give you some extra protein.
- Weather- We need to take weather into consideration as we don't want summery salads on a cold winters day. If its cold we will have lots of spiced and heart warming salads.
- Vegan- We try everyday to have at least 3 Vegan salads. We know our tarts aren't Vegan and its very seldom our hot veggie dish is vegan so we still like to give the vegans some options.
- Creamy- We like to have one creamy dressing, whether its mayo or yoghurt.
- Fruity- We try put a bit of fruit in our salads to add a natural sweetness whether its dried cranberries or fresh fruit like orange segments.
- Nuts- We love garnishing our salads with crunchy nuts, but only ever on one salad as we do care about our nut allergy customers
- Seeds- What better way than to garnish your salads than with seeds! We love using a variety of seeds, toasted or flavoured.
- Tomatoes- We have a strict rule on always having tomatoes somewhere on the table. Tomatoes are one of the Clare and Fiona's favourite foods and never mind a great source of vitamin C.
- Raw Veggie- We all love crunchy salads and that is why we make sure there is a raw veggie salad on the table every day! Generally it is a green raw veggie salad but we do like to mix it up and do raw beetroot or butternut.
We don't just consider all of the above for our salads, we consider our hot meat and veggie dishes with these guide lines as well. If we have a saucy meat dish we will put couscous, rice, quinoa or pearl barley on the table to soak up the juices of the stew. The same goes with our veggie dish, if it is a potato curry, we won't have a potato salad on the table. You might wonder how we come up with some of the very different tarts we have. Well, we hate wasting anything! So our tarts are made up of salads from the day before. We do consider the flavour before we put them in the tart bases of course.
So there you have it. The guide line to our lunch table. We love coming up with new salads for you to try. Who could ever get bored when you are creating something new everyday!
We hope this can help you the next time you have a harvest table to create for your family.
A really fun thing to do with leftover Risotto is to create a great little "party food snack."
It's really simple provided your risotto is a success!
Makes roughly 16 balls
- 4 cups cooked risotto
- 2 eggs
- 1 cup fine bread crumbs
- 50g cheese (cut into cubes)
- 2 cups oil (for frying)
- 2 cups flour
- Scoop a tablespoon of cooked risotto into the palm of your hand and flatten it out slightly
- Take a cube of cheese and press it into the centre of the rice
- Carefully roll the rice into a neat ball
- Whisk eggs in a bowl and dip the rice ball into the mix
- Next, dip the ball into flour and back into the egg mix
- Finally dip the ball into the breadcrumbs and place into the hot oil until golden brown with a crisp crust
- Serve with a delicious dipping sauce or just as they are
You can use whatever cheese you prefer, a nice mozzarella or soft cheese will give the Risotto ball a lovely oozy centre. A firmer cheese will hold it's shape when fried, I would recommend a Haloumi or Mature White Chedder.
Give it a bash! They really are delicious!!
The mystery of spices is that they have travelled really far to reach South African shores... "The word spice comes from Latin species, meaning a commodity of value and distinction."
Originally esteemed as rare and precious, used for barter and trade equal or more valuable to livestock, gold and silks; times have changed and spices are now less valuable in the sense of their Rand value but still just as vital in the cooking and flavour profile of foods and dishes as well as highlighting their health properties.
Spices are simply dried bark, seeds, roots and flowers of plants believe it or not. Super tasty and so nutritious! There is a lot of research on why we enjoy them so much and why we have found such pleasure in the taste. The findings show that at the tip of the tongue we have nerve endings that are sensitive to the burning sensation we often get from eating spices, this releases endorphins, the body’s natural painkillers, giving rise to pleasurable and even euphoric sensations. Incredible!
Flavour combinations are endless once you get to know the different types.
It is best to by the seeds and grind or crush them fresh as you need them to really bring out the profiles of sweet, sharp, hot, sour, spicy, aromatic, tart, mild, fragrant or pungent. Exciting to the taste buds! There are of course the standard blends of spices that are so familiar to us these days such as a Curry Spice which is usually a blend of turmeric, chilli powder and sometimes garam masala; usually ready ground and packed. Bottles of spices and dried herbs line the grocery stores, varieties we are so lucky to have access to and should never be afraid to try...
Spices like Pepper, Cardamom, Turmeric, Ginger and Chilli are known as major spices and others such as Aniseed, Coriander, Dill, Cumin, Fenugreek and Celery are know as minor spices.
Spices have significant health benefits and contribute towards a healthy lifestyle if you include them in your daily diet. They add flavor and nutrients to dishes without fat or calories!
Explore a Spice Route of your own and try something different in your cooking!
You may be pleasantly surprised...
When seasons change, we all need a booster to push us through. We suggest our range of energy balls which are sugar free and packed with delicious ingredients to sustain energy throughout the day. The main ingredient in each of these is Chia Seeds...
A few facts about Chia before I get to the energy balls... Added to so many recipes and health products these days, I was left wondering what the fuss is all about...
The humble Chia seed comes from the Salvia Hispanica plant, family of the Mint plant, reigning from Southern Mexico and South America. It has travelled far to reach our shores and we can be so grateful that it has.
A 28 gram serving of Chia seeds, about 2 Tablespoons, has the following nutrients:
- Fibre: 11 grams.
- Protein: 4 grams.
- Fat: 9 grams (5 of which are Omega-3s).
- Calcium: 18% of the RDA.
- Manganese: 30% of the RDA.
- Magnesium: 30% of the RDA.
- Phosphorus: 27% of the RDA.
- They also contain a decent amount of Zinc, Vitamin B3 (Niacin), Potassium, Vitamin B1 (Thiamine) and Vitamin B2.
Having a high fibre content, up to 40%, means Chia seeds are a low carb food as fibre doesn’t raise blood sugar like other carbohydrates would do.
High fibre also means the bacteria in your gut are being looked after as they feed off of the roughage. Intestinal health is linked to decrease in many illnesses and diseases.
The little Chia seeds do absorb up to 10-12 times their weight in water surprisingly enough, so it's best to soak them before eating them. They will swell and form a gel-like coating around them, which will expand in your stomach. This does also mean you feel fuller for longer after consuming them and are less likely to overeat.
Now why not try the Energy balls... packed with all the right ingredients to make you feel great!!!
Cocoa Wonder Balls
- Cashew Nuts
- Pecan Nuts
- Cocoa Powder
- Chia Seeds
- Coconut Oil
Lemon Energy Bites
- Lemon Zest and juice
- Coconut Oil
- Himalayan Salt
Energy Bites - Nut Free
- Dual Chocolate Chips
- Chia seeds
- Vanilla Essence
Raw Energy Cocoa Balls
- Chia Seeds
- "OhMega's Nut butter
- Raw cocoa powder
- Coconut Oil
All packets are available in store at R18... Perfect pre or post workout or to add to the kids lunch boxes!! Delicious!!
I don't think there is anything more pleasing to the eye than a perfectly ripened avo! Besides being a great source of natural fat, avos are just damn right delicious! They are great for sweet and savoury dishes.
The best dessert you could possibly make with Avo's is, Avo Chocolate Mousse! Not only does this velvety chocolate dessert taste utterly decadent, its made of wholesome, natural ingredients, dirties little beyond your food processor, and is dead easy to make, even the most helpless and inexperienced of cooks can prepare it with absolute success. You replace your cream and eggs with the avo, and if you are wanting a vegan option you use almond milk instead of cows milk.
Now onto the savoury Avo.
Guacamole is so easy to make and even easier to pair with a variety of dishes. It is delicious on toast for a snack or Mexican breakfast with poached eggs and a spicy tomato relish. You can't forget about Nachos or Tacos, the ultimite party food! Served with spicy mince, sour cream and cheese.
Follow our step by step recipe on how to make the best guacamole.
- 1 ripe avo
- 1/4 red onion
- 1/4 ripe tomato
- 1/4 fresh chilli/ dried chilli
- salt & pepper
- 1 Tbsp lemon juice
Take avo out of the skin and place in a bowl with the lemon juice. Deseed the tomato and chop into small squares. Chop the red onion into small squares. Slice thin slices of chilli and add to the avo. Mix both the red onion and tomato with the avo using a fork. Add salt and pepper to taste. Spread on a a crispy piece of toast or serve with your nachos.
TIP: Always serve with extra lemon.
Pickled Red Onions are the best and easiest way to add some colour and tang to your food. Red onions are slightly sweeter than normal yellow onions, this makes them easier to use and eat raw. When they are used in Salads, they are eye catching and add a good crunch. Always delicious in Sandwiches. Smoked salmon for example, goes great with pickled red onions, caper cream cheese and rocket. Pizzas you might think is an odd thing to use pickled onions for but they add a different dimension to a simple pizza. And last but not least, Canapés. Pickled red onions are paired perfectly with potato cakes and asian beef slices.
- 1 Red Onion
- 2 Tbsp Caster Sugar
- 1/2 Cup Rice Vinegar
- 1/4 Cup Water
Thinly slice your red onion and place in a bowl. Sprinkle the sugar over the onions and set aside for 5min. In a jug, mix the water and vinegar together. Pour the vinegar mixture over the onions. Make sure there is enough liquid to cover the onions. Let onions sit for 15min. And there you have it, ready to use on what you like.
TIP: Make a big bottle of pickled red onions as they keep well. Make sure to keep the liquid in the jar. After a day they become brighter than ever!
Just In case you didn't already know, Sprigs loves Olives! We can go as far as to say, we are a little olive crazy! We stock a variety of olives from different farms and regions in South Africa. For example, we have Olive and Almond tapenade; Lavender and Garlic Kalamata olives from Chalone; Whole Olives from Morgenster; Olive chutney; Olive and fig jam; Whole Olives from Kloovenburg wine estate in the Swartland; and last but definitely not least we have our house flavoured Olives.
Flavouring our own olives is something we are super passionate about. We've come up with 5 delicious flavours.
- Sicilian Olives - Which are olives marinated with fried Carrots, Onions and Celery. Great to add into a stew for some extra flavour.
- Spicy Marinated Olives - Flavoured with Fennel seeds, Cardamon pods, Mustard seeds, dried Chillies and Curry leaves. Leaving these olives tasting fragrant with a bit of a punch.
- Orange Marinated Olives - With fresh orange peel, Coriander seeds and Bay leaves, these olives are perfect for nearly any salad and are great on a meat and cheese board.
- Sherry Roasted Olives - These tangy olives are created with fresh Lemon peel; Sherry vinegar and dried herbs, then they are roasted to really extract those flavours.
- Sprigs Olives In Brine - The flavour is simple but delicious, a great starting point if you are trying to get your kids to start eating olives. Olives are full of natural fats, so instead of a sweet snack in their lunch box or after school, a few Olives and Almonds would be a great alternative.
So with all these delicious olives to choose from, which one would you choose?
We love the fact that Sprigs is known for our scrumptious French Toast. Today we have decided to share one of our little secrets with you, the recipe, for the best french toast. The fun thing about French Toast is that it is served in such diverse ways. For the meat lovers, we have suggest crispy bacon and drizzles of maple syrup; for the vegeterians you could cancel out the bacon and serve it with fried Halloumi and pesto; a sweet option is poached pears, brie and honey. Try your taste buds and see what you fancy.... We love it all...
- 2 Eggs
- 50 ml Milk
- 2 ml Salt & Pepper
- 2 Slices Oval French Loaf Bread
- 3 Rashes of Bacon
- 80 ml Maple Syrup
- 15 ml Sunflower oil ( for frying)
The start to any good french toast is well mixed eggs with milk, salt and pepper. ( before you start frying, make sure your bacon is cooked to your liking) Place your slices of bread in the egg mixture to soak up that eggy goodness. Remember not to over soak, or your bread will break apart and become mush. Place your eggy bread in a hot frying pan and cook till a crusty brown. Cut both slices of toast in half and layer your bacon inside. Serve with a generouse helping of maple syrup. Fiona loves her french toast with orange marmalade, for those who don't have a sweet tooth.