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Dine With Swenkie

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Get Away Chef (In House Chef)
Family Brunches and Dinners
Internatinal Chef
Seafarer for Carnival Cruise Lines
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03/06/2024

Pancake Burger

30/05/2024

Pasta is to go too

28/05/2024

Simple but filling

18/05/2024

Every birthday wish I received was like a beautiful candle, lighting up my day. Thank you for making it shine!

17/05/2024

Sweet Potato Hash with Bacon and Avocado is the perfect autumn breakfast. It’s deliciously flavorful and has a nice blend of textures. Finish it off with whole grain buttered toast and a fried egg!

16/05/2024

Tacos

15/05/2024

Thank you Tia for the recipe 😍

06/05/2024

2 Ingredient Homemade Pasta Recipe (Without A Machine)

Prep Time 25 mins
Cook Time 3-5 mins
Resting time 30 mins

Ingredients
3 cups (426g) all-purpose flour
4 large eggs

Instructions

1. On a large flat clean surface place the flour in a mound.
2. Crack all 4 large eggs into the center of the mound of flour creating a well to hold the eggs.
3. Using a light hand, break the yolks of the egg and gently bring the flour into the center of the well using your fingertips.
4. Keep incorporating the flour into the eggs until all the flour has been absorbed. This will be a messy process, but it is well worth it! Once the dough starts to form, bring it together with your palms and knead into a smooth yellow dough. This will take roughly 5 minutes. Note: If your dough is on the dry side you can add a little SLASH of water to bring it together.
5. When the dough forms a ball, cover tightly with cling wrap and refrigerate for a minimum of 30 minutes to allow the dough the rest and the gluten to develop.
6. After resting, remove the dough from the fridge and cut it into 4 equal pieces. Set aside and cover with a towel to stop it from drying out.
7. Flour your work surface and rolling pin and roll 1 ball of dough at a time into a large thin sheet. I don't give dimensions for this part as it varies but my one note would be to get it as thin humanly possible. Like paper-thin.
8. Once the dough has been rolled out, fold it over itself several times. Cut the roll of pasta into strips roughly 1/4 inch thick depending on what pasta you are making. Then dust some flour over the sliced strips of dough and unravel them to reveal your fresh pasta! Repeat this process with the remaining dough.
9. Set cut pasta aside on a tray and leave it out at room temperature to cook-off or cover and place in the fridge to be cooked later.

To Cook Fresh Pasta

1. Place a medium pot over medium-high heat and boil 8 cups of water. Once the water is boiling salt it and place the fresh pasta in the water.
2. Add the pasta and allow to cook for roughly 2-2 minutes or until tender. When the pasta floats to the top of the pot it is ready.
3. Strain the water off the pasta and serve as desired

How to Store Fresh Pasta

1. To store fresh pasta keep it covered on a tray in the fridge for up to 3 days. It also freezes really well for up to 4 weeks.

06/05/2024

I was about to make potato gnocchi, instead of scooping flour, I scooped maize meal from the similar buckets 😅

04/05/2024

What defines “fine dining”? Is it gastronomy?

Fine dining is a sophisticated dining experience within a high-end restaurant.

Here, every detail matters. The restaurant sources the finest ingredients, transforms them into creative dishes, and presents them with impeccable style. The ambience is refined, and the attentive staff pampers you with exclusive care.

Cheese Cake with berry sauce

01/05/2024

😍😍😍🔥

30/04/2024

Pesto Pasta Salad

Vibrant and herby Pesto Pasta Salad! Made with mini bowtie pasta, sweet grape tomatoes, creamy fresh mozzarella, peppery baby arugula, bright lemon, and plenty of fresh homemade basil pesto. It’s one of the best summery pasta salads!

Traditional pasta salad is delicious, but I think it’s safe to say this pasta salad with upgraded Italian flavors is even better!
It doesn’t require an overload of ingredients to really build up flavor, just a generous bowlful of fresh, highly scented basil and some good olive oil.
This pasta salad is easy to make, the pesto is even made in the food processor for a shortcut and the fresh mozzarella already comes pre-cut into tiny pearls.
And you’ll love that this pairs well with so many summery grilled meats. I like to serve it with grilled chicken or steak and grilled corn on the cob.
It’s adaptable to use other types of pasta and it will actually store well in the fridge for a day (or more if you wait to add the arugula).
Add this one to the dinner menu this week and save any extra for lunch the next day!

Pesto Pasta Salad Recipe Ingredients and Possible Substitutes

-Mini Farfalle Pasta: Standard size farfalle (bowtie) pasta will work too; the minis are just so fun if you can find them.
-Salt and black pepper: Salt the pasta water then seasons the pasta salad to taste.
-Baby arugula: Baby spinach can be used as well.
-Grape tomatoes: Cherry tomatoes are another option.
-Fresh mozzarella pearls: If you can’t find the mini pearls just chop a block into small 1/2-inch cubes.
-Lemons: This really brightens up the pasta salad and gives it a bit of a flavor punch. You’ll use both the zest and juice.
-Fresh basil: You’ll need a fair amount of basil for this recipe. You could substitute half fresh parsley for basil.
-Parmesan cheese: Romano cheese would be tasty too, especially with the lemon.
-Walnuts: Pine nuts or walnuts work interchangeably here. You can toast first if you have time.
-Garlic: Use fresh garlic for the best flavor.
-Extra virgin olive oil: I don’t really recommend substitutes here but if you just ran out try grapeseed oil, canola oil, or avocado oil.

Helpful Tips
-Cook pasta to al dente: As with most pasta recipes here you also want to cook just to al dente. This helps it hold up better to sauce and gives it a nice light bite.
-Reserve pasta water: Save your pasta water so you can thin the pasta salad later on as needed with it.
-Cool pasta on a sheet pan: Most pasta salad recipes run the pasta under cold water to cool it down after cooking it. I don’t like to do this anymore because the dressing never sticks well to the pasta if doing this. Instead, just cool it out on a baking sheet.
-Make it healthier: To make this pasta salad even healthier use a whole wheat pasta in place of traditional.

Ingredients
500g mini farfalle pasta (mini bowtie)
Salt and black pepper
3 cups packed baby arugula.
2 cups heaping grape tomatoes, halved.
250 fresh mozzarella pearls
1/4 cup fresh lemon juice, mixed with 1 tsp lemon zest.

Homemade Pesto
3 cups packed (65g) fresh basil leaves.
1/2 cup (35g) finely grated parmesan cheese, plus more for serving.
1/4 cup (36g) pine nuts or walnuts
2 medium garlic cloves peeled and smashed.
1/2 cup extra virgin olive oil

Instructions
1. Cook pasta to al dente in a large pot of salted boiling water according to package directions. Before draining pasta reserve 1/3 cup pasta water.
2. Drain pasta then spread out onto a lightly greased 18 by 13-inch baking sheet to cool for 15 to 20 minutes.
3. Meanwhile make the pesto: to a food processor add basil leaves, parmesan, pine nuts or walnuts, and garlic. Season lightly with salt then pulse until ingredients are minced. With food processor running slowly pour olive oil in through the feed tube and blend until nearly smooth.
4. In a large bowl toss together drained pasta, arugula, tomatoes, mozzarella pearls, lemon juice and zest, and pesto. Season with salt and pepper to taste and add parmesan cheese to taste.
5. Thin with reserved pasta water as needed. Store in fridge in an airtight container up to 1 day.

20/04/2024

Yogurt Parfaits – Layered with a fresh blueberry compote, rich and creamy Greek yogurt, and crisp cinnamon granola. A simple recipe that makes for a delicious weekend breakfast, a tempting midday snack, or impressive brunch display.

19/04/2024

Balsamic Glaze

Made with only one ingredient - vibrant and tangy balsamic vinegar. It's reduced in a saucepan until it has thickened to a syrupy consistency, it's acidity has mellowed and the sweetness has concentrated. It's the perfect finish for a caprese salad and so much more!

Servings: 4 (1/4 cup)
Cook : 15minutes
Ready in: 15minutes

Ingredients
1 cup + 2 Tbsp balsamic vinegar.

If making balsamic glaze for a dessert
2 - 4 Tbsp honey, maple syrup, brown sugar or white sugar

Instructions
1. Add balsamic vinegar to a small saucepan. If using honey whisk it in with the balsamic vinegar.
2. Heat over medium-high heat and bring to a simmer. Once simmering reduce heat to medium-low.
3. Let simmer uncovered, stirring occasionally, until it has thickened slightly and reduces to a 1/4 cup, about 12 to 15 minutes.
4. Be careful that it's not cooked too long or it will burn, it should coat the back of a wooden spoon.
5. Note that it will thicken a little more upon cooling and to thicken further it can be refrigerated.
6. Store in an airtight container up to 1 week at room temperature or up to 3 months in the fridge.

19/04/2024

Fresh and flavorful Chinese Chicken Salad! A colorful Asian salad made with crisp cabbage, tender roasted chicken, sweet bell pepper, and a rich and tangy peanut-sesame dressing.

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garlic-asiago sour cream & chive wings 1 kg chicken wings 1 tbsp secret ingredient 2½ tbsp avocado oil 2 tsp garlic powder 2 small heads of garlic 4 tbsp butter 1 c asiago cheese, finely grated 3-6 tbsp of milk or water 3½ tbsp sour cream chive for garnish flaky sea salt Cut ¼-in from top of heads of garlic. Drizzle ½ tbsp of avocado oil into crevices & top of garlic. Season with a bit of salt & pepper. Wrap heads of garlic in foil, place on baking sheet & roast in oven at 180C for 35-40 mins. Once finished baking, allow to cool. Squeeze garlic into a bowl. Mash & set aside. Pat wings completely dry. Add wings to a bowl. Toss with 2 tbsp of avocado oil. Add 1 tbsp baking powder, 2 tsp garlic powder, 1 tsp salt & 1 tsp pepper. Toss again. Air fry wings at 180°F for 25 mins, flipping halfway through. While chicken is cooking, melt butter in saucepan over low heat. Add roasted garlic & grate in asiago cheese. Remove from heat & whisk in sour cream. Add water or milk in 1 tbsp increments to thin out sauce to desired consistency. #wings

The best grilled cheese ever : roasted garlic, sour cream & chive 4-cheese grilled cheese. I know, it’s a mouthful, literally.

Wing lovers, meet your next crush: garlic-asiago sour cream & chive wings

Delicious

Pasta is essential

Yes, that’s right. Quality reach over quantity reach.

There is no sincerer love than the love of food.

Follow your scary Dreams. If they are not scary - they are not big enough. We all need something to get pulled to throughout Life: a higher Vision, a North Star, something worth fighting many battles for, growing, getting back up, working tirelessly. What do you truly desire? What is your true, deep, big Vision of your next Chapter in Life when you close your eyes and start dreaming? Speaker: Ex-President of Liberia (Ellen Johnson Sirleaf at Harvard University) She was awarded the Nobel Peace Prize for her non-violent efforts to promote peace and her struggle for women's rights. She is the first female democratically elected head of state in Africa.

Food, in the end, in our own tradition, is something holy. It's not about nutrients and calories. It's about sharing. It's about honesty. It's about identity. Find your trout caviar 50g @woolworths_sa for only R140

Almost nothing is presented to you on a silver platter. You have to really work for it

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