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Bacon, avocado and feta soup

20 Jun

Avocado is one of my most favourite fruits. In it’s simplest form, sliced on a slice of bread or glamorized in any other form, I just love it. It is one of my most favourite pizza toppings and I still think the combination of bacon, avocado and feta is a match made in heaven (this soup was created in honour of this wonderful combination). My brother eats avocado with syrup on bread. I always thought this to be a very odd combination, but he loves it.

How to make bacon, avocado and feta soup

Hubs grew up on a farm near Hazyview and one of the fruits that were farmed with was avocados, but he dislikes avocado in any form. His brother is still farming there and he also dislikes avocados. He went as far as removing all the avocado trees on the farm, saying it farms as badly as it tastes! I really can not understand that anybody does not like avocados.

Although avocados are sometimes called avocado pears, they are not related to the pear family at all and are only called that because of its resemblance to pears. The Taiwanese eat avocados with milk and sugar and Filipinos puree them with milk and sugar to make a drink that is eaten after meals. (Maybe this is where my brother got his avo-syrup idea from?!) The Indonesians mix avocados with milk, coffee and rum! Avocados are also used in facial and body products. The leaves of the avocado tree can also be used in both fresh and dried form. One of the most creative avocado dishes that I have heard about was an avocado chocolate mousse recipe on the blog of “Daily dose of fresh”. You can find the recipe here!

As a teenager I believed that avocados were a totally no, no, because it was fattening! But now we know that the fats in avocados are good fats which can reduce cholesterol levels. Avocados also have the highest protein content of any fruit. It is currently considered as one of the healthiest foods on the planet because it contains valuable essential nutrients, including vitamins A, B, C and E, and iron, magnesium and potassium.

For more information about avocados go to SAAGA.

Ingredients for the soup:

250g Bacon, diced

1 onion, peeled and diced

2 garlic cloves, minced

2 celery sticks, sliced

2 carrots, peeled and diced

60ml butter

60ml cake flour

1.2l chicken stock

freshly grounded black pepper

a pinch of cayenne pepper

250ml thick cream

1 avocado, peeled and sliced

2 discs of feta cheese, crumbled

Fry the bacon in a large pot, until crispy. Remove the bacon from the pot.

Sauté the onion in the bacon fat on low heat until soft and fragrant.

Add the garlic, celery and carrots and simmer until the carrots are soft.

Add the butter to the vegetables and brown slightly.

Add the chicken stock slowly and mix thoroughly until smooth.

Add the black pepper and cayenne pepper and simmer for 10 minutes until thickened.

Remove from the heat and cool down a bit before liquidizing the mixture.

Return to the pot and add the cream and bacon and heat through.

Serve in bowls with slices of avocado and crumbed feta cheese.

Bacon soup with avocado and feta

I am still intrigued with my posts on this day on previous years! I did not post anything on 20 June 2011 or 20 June 2010. On 20 June 2009 I post a picture of our breakfast that consisted of banana bread and choc chip muffins!

Pork and Pineapple kebabs

7 May

My Hubby use to love playing in the kitchen, but has not done it for the past couple of years. At last he got his mojo back and did he play this weekend!! Most of his food creations are either done on the braai or on the Weber. 

The past weekend he took out his smoker and smoked some fish and chicken fillets. Especially the chicken fillets are delicious and I think it taste far better than any other smoked chicken that I have bought before. 

He also made this pork and pineapple kebabs which were delicious.

I could only safe two of them to take some photos!

pork and pineapple kebab recipe

Here is a “before” photo:

skewered pork and pineapple

The marinade:



Sosatie sticks, emerged in water for an hour

1kg deboned leg of pork, cubed

1 pineapple, peeled and cubed

1 green pepper, cubed 

Skewer the meat, alternating with some pineapple and green pepper pieces onto the sosatie sticks. Place into a marinade dish. 

Ingredients for the marinade

1 onion, chopped

2 cloves of garlic, chopped

30ml olive oil

30ml sunflower oil

70g tomato paste

2.5ml sugar

200ml chicken stock

45ml vinegar

15ml honey

15ml Worcestershire sauce

5ml dried English mustard powder

salt and freshly grounded black pepper

20ml fresh chopped basil leaves 

Heat the oils and fry the onion and garlic until soft and fragrant.

Add the tomato paste and sugar and sauté for a few minutes.

Add the chicken stock, vinegar, honey, Worcestershire sauce and mustard powder. Season with salt and pepper and simmer for 15 minutes.

Add the fresh basil and pour over the pork kebabs. Marinade for 4 to 6 hours, turning around often.

Braai on the coals or in a pre-heated 180ºC oven for approximately 12 minutes on each side or until the meat is done to your taste.

MIM 14: Honey and mustard Pork chops…. what is not to like?

13 Oct

Until about 2 years ago I hardly ever cooked pork. I only learned how to make a decent pork roast after I started blogging and since then started to loooove this orangey pork roast

I use to make crusted pork chops and lemon pork chops from time to time and also pork schnitzel once in a while, but recently I fell in love with pork. Not only is pork very affordable but is also very healthy. Pork is a very good source of protein and contains vitamins and minerals that keep us healthy. 

Some parts of pork also cook quickly, making it a perfect meat to prepare during the week as you will see in MIM 2: Orange marinated Pork chops and MIM 11: Mustard and cranberry pork chops

You can make the marinate for this dish the night before and marinate the chops for 24 hours, leaving only the time to cook the chops and making the side dishes. I served this with baby marrow chips, but it will go well with a baked potato and /or some cooked greens. This green salad, by Chef Caro will go very well with this! 


6 pork chops

salt and black pepper

60ml honey

60ml wholegrain mustard

60ml soya sauce

45ml lemon juice

10ml crushed fresh garlic

5ml dried crushed chillies

30ml oil 

Season the pork chops with salt and pepper.

Mix the honey, mustard, soya sauce, lemon juice, garlic and chillies together.

Place the chops into a dish suitable for marinating and pour the honey and mustard mixture over. Marinate the chops for at least 30 minutes but preferably 24 hours.

Heat the oil and brown the chops on both sides.

Reduce the heat and pour half of the remaining marinade over the chops, turn around and cook on low heat for 5 minutes.

Pour the other half of the marinade over the chops, turn around and cook for another 5 minutes.

Serve immediately with cooked vegetables.

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