2 Stout Sisters

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2 Stout Sisters

Sisters Merle & Meleney entertain while cooking seriously good food. Email us for a Quote. We are open to movie deals.
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02/10/2024

I’m now the happy owner of a Slitting Planer because rumour has it, it takes less than 10 years to cut good dishes! For those of you who do not have 10 years can cut out good food.

13/09/2024

Pizza anyone?

04/08/2024

Guests at Sunset Cottages, Cullinan enjoy 2 Stout Sisters catering a lot! ☺️

25/07/2024

When Life gives you lemons, make Lemon Curd. Life will be like: Dude!!!

240 g sugar
Zest of a lemon

Pulse at high speed into a powder.

120 g butter
Juice of 3-4 lemons
3 Eggs

Beat till smooth.
Cook at 90 degrees Celsius for 20 minutes stirring constantly. I use my Thermomix.

Pulse at high speed for 30 seconds.

Put in bottles and cool before enjoying.

06/07/2024

Not my recipes, but I love fresh , made-from-scratch anything!

5 Homemade Dressings 🌿🥗
Follow Food Celebration 🎉

Ingredients:

Lemon and Basil Dressing:
- 1/4 cup of fresh lemon juice
- 1/2 cup of olive oil
- 2 tablespoons of chopped fresh basil
- 1 clove minced garlic
- Salt and pepper to taste

Honey Mustard Dressing:
- 2 tablespoons of Dijon mustard
- 2 tablespoons of honey
- 1/4 cup white wine vinegar
- 1/2 cup of olive oil
- Salt and pepper to taste

Ginger and Soy Dressing:
- 2 tablespoons of soy sauce
- 1 tablespoon of rice vinegar
- 1 teaspoon of freshly grated ginger
- 1 teaspoon of honey
- 1/4 cup sesame oil.
- Salt and pepper to taste

Avocado and Lemon Dressing:
- 1 ripe avocado
- 1/4 cup of fresh chopped cilantro
- 2 tablespoons of lemon juice
- 1 clove minced garlic
- 1/4 cup of olive oil
- Salt and pepper to taste

Mint and Yogurt Dressing:
- 1 cup of natural yogurt
- 2 tablespoons of fresh mint
- 2 tablespoons of lemon juice
- 1 clove minced garlic
- Salt and pepper to taste

Instructions:
1. In a small container, combine all the ingredients of the selected dressing until well combined.
2. Taste and adjust the flavor to your preference, adding more salt, pepper or lemon if needed.
3. Refrigerate the dressing for at least 30 minutes before serving to allow the flavors to mix properly.
4. Serve over your favorite salads and enjoy these delicious homemade dressings.
5. Accompany your meals with these homemade dressings and delight your palate with their freshness and unique taste! 🥗✨

Here are the preservation timings for each dressing:

1. Lemon and Basil Dressing:
- Refrigerate: 5-7 days
- Freeze: 3-4 months (best quality), 6 months (still usable)
2. Honey and Mustard Dressing:
- Refrigerate: 2-3 weeks
- Freeze: 4-6 months (best quality), 9 months (still usable)
3. Ginger and Soy Sauce Dressing:
- Refrigerate: 7-10 days
- Freeze: 3-4 months (best quality), 6 months (still usable)
4. Avocado and Lemon Dressing:
- Refrigerate: 3-5 days (due to avocado's high fat content)
- Freeze: Not recommended (avocado's texture and flavor may change)
5. Mint and Yogurt Dressing:
- Refrigerate: 5-7 days
- Freeze: 2-3 months (best quality), 4 months (still usable)

Note: When freezing, transfer the dressing to an airtight container or freezer bag, label, and store in the freezer at 0°F (-18°C) or below. Thaw frozen dressings in the refrigerator or at room temperature. Always check for spoilage before consuming.

Remember, homemade dressings typically have a shorter shelf life than store-bought ones, which contain preservatives. Always prioritize safety and discard if you notice any off smells, slimy texture, or mold.

03/07/2024

My American friends in SA: Just in time for the 4th of July: If you don’t like dry turkey, and also think stuffing looks like drain-clog, stuff the cavity with oranges and cover the bird with strips of streaky bacon. Slow roast (I used a flat cast iron pot) at a low heat (150 degrees Celsius ) for at least 3 hours, or until that clever little red thermostat of the Woolies turkey, pops up. Then open the pot, turn oven to 200 degrees Celsius and bake crispy. It falls off the bone, every morsel is juicy and the flavour awesome!

18/06/2024

Tried something new last night… will do it again! Milk instead of water and an egg added in the dough.

13/06/2024

Cullinan Father’s Day Lunch! 16 June 2024

Bring Dad for some seriously good food around the Boma Fire!

Set Menu

Main: Oxtail potjie with vegetables and Parmesan Polenta, or Rice

Dessert: Apple Crumble with custard

R300 per person
R100 per child under 10 years

Venue: Sunset Cottages Boma at Viva Connect,
Time: 12:30

STRICTLY only per reservation BEFORE Friday 14 June 2024 16:00. Space is limited. Call Meleney at 0799544426

04/06/2024

I didn’t think
I could desire
A sink

26/05/2024

Freshly baked bread and a couple of goodies… the perfect supper!

13/04/2024

Fresh Bread for the Sunset Cottage Guests

01/04/2024

They misspelled CHOCOLATE!

31/03/2024

Lamb roast, green beans, Hubbard squash with maple syrup drizzle, crispy potato wedges and Jasmine rice with dried flower sprinkle.

And for dessert, crunchy phyllo bake with custard and nuts, with ice cream.

Luckily our guests know there is a place for everyone to get off the table and go nap.

30/03/2024

Merle: Take your hands out of the picture…

Meleney: You don’t own me.

Merle and Meleney: Hissing for 2 minutes then cough for 1 minute and that’s what we call laughter!

30/03/2024

Easter Sunday Lunch prep done! Tomorrow pop in oven, go to church and come make quick dessert!

30/03/2024

Now it must just set…

21/10/2023

Oh. My. Goodness!

13/10/2023

I know this amazing lady… Her wedding cakes are legendary!

Address

Viva Connect
Cullinan

Website

http://www.2stoutsisters.co.za/

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Videos

#brunch #quiche #2StoutSisters #cooking #funinthekitchen

#2stoutsisters #funinthekitchen

Phone Gordon Ramsey! #quiche #wraps #brunch #2stoutsisters #funnyshorts

Die Here het my mooi gemaak…

Angelo and Meleney with a little help from our friends: Home-made pasta with a Sun-dried tomato, olive and roasted sweet pepper sauce and a Mushroom and Cream Cheese sauce. Pesto and Fliksem Sauce on the side. So very nice!! #eatingwithfriends #goodfood #italiancooking #pasta #cooking

The sauces were GREAT! Angelo’s: Creamy Mushroom Mine: Sundried Tomato, Roasted Sweet Pepper, Olives and Red Wine. Extras: Pesto, Fliksem Sous, Emmental Cheese

Pasta with friends!

People - the kitchen is finished! We were waiting for the beautiful lattice door for the vegetable cupboard that had to be re-hand-made after the first one was too big. (Remember the island top that was cut too small and the whole island had to be made smaller!) Now my heart is so happy!

That giant island top sliding in there!

Update on the renovation: As per usual, it hasn’t been all plain sailing, but it is coming together nicely. Snags along the way: I wasn’t happy with the wall tiles in the main area and had them taken down and re-applied. We managed that with only 2 boxes of additional tiles. The island’s top is 2 cm too short and it’s been decided to cut into the cupboards below and make them shorter. So obviously this will mean that the kitchen isn’t ready for my brother-in-law’s wedding catering this weekend. I also feel the island is a bit big. It feels bigger than it looked in the pictures, but perhaps this will come in useful for catering and creating 2 Stout Sisters cooking videos in the future. I’m not happy with the paint on the stairs going to the loft either and that will come down. A job for the Easter Holidays. Over all, I’m very ready for order to return! I’m tired of take-aways, cooking outside and the contents of the entire old kitchen standing in piles on the veranda, the bar, the floor and in crates all over the house. Today the plumbing is going in and stove is getting connected. Hopefully tomorrow all the inner-fittings of the cupboards will be completed. Big consolation: A BLACK limited edition Thermomix TM6 is en route with a friend from Germany and will arrive on 5 April! I’m almost more excited about that than about the whole kitchen! Almost… The journey has been good though, and I’m looking forward to creating good food in this new space. I’ve put all my savings into this project and then some, sacrificing and maxing out my available sources. It’s been necessary and worth it! Now we have to start cooking!