Francin's- Betty's Bay

02/04/2024

1 Bedroom Apartment / Flat to Rent in Bettys Bay

https://www.property24.com/to-rent/bettys-bay/bettys-bay/western-cape/7823/114213065?utm_source=whatsapp

27/03/2024

Make Francin's your home away from home.

27/03/2024

“I felt my lungs inflate with the onrush of scenery — air, mountains, trees, people. I thought, ‘This is what it is to be happy.’” ― Sylvia Plath

13/02/2024

06/02/2024

Mango Sago is a refreshing and satisfying summer dessert, with juicy chunks of mango, and a mango coconut milk tapioca pudding. The glug of heavenly condensed milk doesn’t hurt either! If you wanted to make this vegan, you can simply replace the condensed milk with simple syrup or agave.

Ingredients
1 cup mini white tapioca pearls, (uncooked)
3 ripe yellow mangoes
1 can coconut milk
2-3 tablespoons sweetened condensed milk (to taste)

Cook the tapioca pearls:
In a medium saucepan, add 6 cups of water and bring it to a boil over medium-high heat.
Add tapioca pearls and turn the heat down to medium-low. Cook for 15-20 minutes, stirring occasionally to prevent from sticking to the bottom of the pan. The pearls will turn translucent, but at this point, you might still see a tiny white dot in each pearl.
Turn off the heat and let the pearls rest in the hot water until all the tapioca pearls become completely transparent, about 15-20 minutes.
Rinse the pearls under running water to cool off and drain in a fine mesh sieve or colander. Set aside.

Prepare the mango sago:
Slice each mango in half away from the pit and use a large spoon to scoop out the flesh. Set aside ¼ cup flesh (about half a mango) and dice into cubes to use as a topping.
Add mango, coconut milk, and condensed milk in a blender. If you like your sago cold, add 3-4 ice cubes in the blender. Blend until smooth, about 1-2 minutes.
Divide the mango mixture into bowls or glasses. Stir in tapioca pearls and top with cubed mango.

26/01/2024

26/01/2024

26/01/2024

19/01/2024

Loaded Potato Bites

Makes 18-24 bites depending on size

Ingredients:
- 2 cups leftover mashed potatoes
- 2 tablespoons of flour
- 2/3 cup of shredded cheddar cheese
- 3 strips bacon
- 1/3 cup scallions, chopped
- 1 egg
- 1 ¼ - 1 ½ cups Italian bread crumbs
- Oil for frying
- Salt and Pepper
- Ranch or Honey Mustard for dipping

Directions:

1. Take potatoes out of the fridge and let sit for a few minutes to take the chill off a bit. Meanwhile shred the cheese, chop scallions, and cook bacon then dice finely. Add potatoes and flour to a large mixing bowl and stir to combine well, then add cheese, bacon, and scallions. Take about a heaping tablespoon of mixture and roll with hands into a small ball. It if doesn’t hold its shape, add a little more flour to make the potatoes sturdy. Repeat until done.

2. Heat oil in a medium sauce pan – or use your fryer – over medium/medium high heat to about 350-375 degrees. Whisk egg into a small bowl and season with salt and pepper. Place bread crumbs in an additional bowl. Dip each ball in egg and then roll in bread crumbs until fully coated. Set aside on a sheet pan.

3. Test oil with one ball. The oil should bubble when potato is in oil and ball should take about 1-2 minutes to brown and cook through. (If takes longer the oil needs to be hotter, if it browned too quickly on the outside and the inside is still cold, the temperature needs to be lower.) Once oil is ready, add potato balls in small batches and fry for 1-2 minutes – it will depend on size. Remove with slotted spoon and place on paper lined plate to allow excess oil to drain off. Repeat until done.

4. Allow to cool for a minute or two and serve with dipping sauce.