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Dine With Swenkie

Corporate Functions
Get Away Chef (In House Chef)
Family Brunches and Dinners
Internatinal Chef
Seafarer for Carnival Cruise Lines
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(4)

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.

19/04/2024

Process Overview: SA Chef of the Year Competition

The SA Chef of the Year Competition serves as a platform for chefs from across South Africa to showcase their culinary prowess and vie for the prestigious opportunity to represent the country at the Culinary Olympics. The competition is designed to identify and nurture top talent within the culinary industry, with a focus on developing a pool of skilled chefs to represent the nation on the global stage.

*1. Call for Entries:*
- The competition begins with a call for entries, inviting chefs from across South Africa to participate.
- Participants must be members of the South African Chefs Association to enter the competition.
- Entries are open to chefs enrolled in culinary programs, as well as professional chefs and those with industry experience.

*2. Regional Competitions:*
- Regional competitions are held in various locations throughout South Africa to accommodate participants from different regions.
- These competitions serve as preliminary rounds where chefs showcase their skills and creativity to a panel of judges.

*3. Selection of Finalists:*
- Based on their performance in the regional competitions, finalists are selected to advance to the national level.
- Finalists are chosen based on criteria such as technique, presentation, creativity, and adherence to competition guidelines.

*4. National Finals:*
- The national finals bring together the top chefs from across South Africa to compete for the title of SA Chef of the Year.
- Chefs are challenged with a series of culinary tasks and competitions designed to test their skills under pressure.

*5. Selection for Olympic Representation:*
- Winners of the SA Chef of the Year Competition earn the opportunity to enter the incubation and development program for potential selection for the Olympic team as part of the talent selection and development program.
- In addition to individual recognition, winning chefs become part of a 4-year development program aimed at further honing their skills and preparing them for international competition.

*6. Development and Incubation:*
- Successful competitors enter into a development and incubation program focused on enhancing their culinary abilities and preparing them for the rigors of international competition.
- Throughout the program, chefs receive mentorship, training, and opportunities to showcase their talents on various platforms.

*7. Progression to Olympic Squad:*
- Chefs who demonstrate exceptional progress and meet the criteria set forth by the selection committee have the opportunity to join the Olympic squad.
- Selection for the Olympic squad is based on the progression and performance of chefs throughout the development and incubation program.

*8. Ongoing Talent Identification:*
- The SA Chef of the Year Competition serves as an annual platform for identifying and nurturing top culinary talent within South Africa.
- Chefs who do not meet the criteria for Olympic selection are provided with feedback and opportunities for growth, contributing to the continual improvement of the nation's culinary landscape.

*9. Selection of the Best:*
- Ultimately, only the best chefs who showcase the skills, creativity, and dedication required to compete at the highest level are selected to represent South Africa on the global stage.
- Through this rigorous selection process, South Africa establishes a formidable team of professional chefs to proudly represent the nation at international culinary events such as the Culinary Olympics.

This process ensures that South Africa consistently fields a competitive team of chefs, showcasing the country's culinary excellence on the world stage.

Register now: www.sachefs.co.za/chefoftheyear2024

🧑🏽‍🍳 👩‍🍳 🇿🇦 🏆 🎖️

18/04/2024

The SA Chef of the Year competition is the perfect opportunity to challenge yourself, network with fellow chefs, and gain recognition in the industry.

Stay tuned for the registration dates for KwaZulu-Natal and Western Cape.

Register now: www.sachefs.co.za/chefoftheyear2024

🧑🏽‍🍳 👩‍🍳 🇿🇦 🏆 🎖️

18/04/2024

KFC Chicken, potato, carrot, cauliflower, chive oil, white wine chicken reduction & greens 😅

16/04/2024

Before you decide to be an entrepreneur know that you can stay 24 months without salary⚠️

13/04/2024

EASY HOMEMADE BREAD RECIPE🍞

*2 cups warm water 45 degrees C
*1/2 cup white sugar
*1 1/2 tablespoons active dry yeast
*1 1/2 teaspoons salt
*1/4 cup vegetable oil
*5-6 cups flour –You can use all-purpose flour OR bread flour!

*In a large bowl, dissolve the sugar in warm water and then stir in yeast. Allow to proof until yeast resembles a creamy foam, about 5 minutes.
*Mix salt and oil into the yeast. Mix in flour one cup at a time.
*Knead dough for 7 minutes. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
*Punch dough down. Knead for 1 minute and divide in half.
*Shape into loaves and place into two greased 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
*Bake at 175 degrees C for 30-40 minutes.

*Cool, brush with butter and enjoy!

12/04/2024

Behind the scenes

11/04/2024

My first try baking bread 🔥👌🏽

I'll try again tomorrow

10/04/2024

EXPERIMENTATION UNDERWAY
Busy experimenting in preparation for our menu launch at the end of the month. One of my favorite parts of the job is tasting the progress as I go about planning the dishes.
Dreaming and planning! Finalizing the menu for the journey of mobile kitchen.

Menu LAUNCH soon

10/04/2024

On the menu 😍

09/04/2024

Double smash cheesy with fine onion, pickles, lettuce and homemade burger sauce. Now I look at it again, it looks very clean 😆

07/04/2024

Once upon a time, after receiving *another* form rejection (after spending 3 days on an unpaid test), I'm feeling kind of hopeless. I've applied for jobs that pay half of what I'm worth, I landed a couple of temp jobs that had poor management, forgotten pay, or the work of four different roles in one — anything to work — and still, I was at a loss.

If you're a hiring manager, recruiter, interviewing senior anything, don't forget that there are real people behind the social media image and bio you're communicating with. We have families and bills and feelings. We're getting out of bed each day with the hope that "today's the day everything will change for the better." And, when the rejections pour in, we're the ones crying in the bathroom, stressing over how to buy groceries this week.

I get that it's tough out there.

All I'm asking is that you don't forget what's on the line for so many of us and maybe, possibly, at least send a personal email when you pass on an applicant who jumped through your hoops.

We're tired.

That's it. Thanks for coming to my TED talk.

07/04/2024

Rejected rejected rejected rejected rejected rejected rejected rejected rejected rejected rejected rejected rejected rejected rejected rejected rejected rejected rejected rejected rejected rejected rejected rejected rejected rejected rejected rejected rejected rejected rejected rejected.

Hired.

When you finally get that yes, all the past rejections fade away.

You realise that they were put there to build your character and lead you to the right opportunity.

Be patient and keep believing in yourself.

🔴 Believe in your skills and experience.

Take a chance on yourself!

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Upside down puff pastry

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

The heart of the catering business is simple: an intimate knowledge of food and an understanding of how it can bring people together

Breakfast

A family meal should be served with laughter and love #TshelaSpiceChallenge

7 Food costing Tip to help you understand food costing. NUMBER 7 IN COMMENT.. 30% more like 70%.. understand, This is a guide to keep you at a profitable food cost of 25 to 30%, but also some costings can be way more than 30% as some items can reach 70% returns. Cost your product is key!!! Selling price ✅️THE PRICE YOU CHARGE (SELL) YOUR PRODUCT No one can give you an accurate selling price for your product because they do not know your cost price of the ingredients you are going to use. You must work out the total price you paid for the ingredients you are going to use. COST PRICE X 3 = SELLING PRICE for the total bake. X 3 is for 1. I gredients 2. Overhead cost eg electricity, transport 3. Your profit 👍To determine individual price you devide the the amount individual bake into the selling price Eg... cost price = R50.00 Selling price = 50 x3 = R150. If you have 20 individual baking items R150 ÷ 20 individual cakes = R7.50 each 👉MARKET PRICE market price of an asset or service is determined by supply and demand, clients, area in which you are doing business. 😘Cost price per ingredient used eg You only charge for the portion on the ingredients you are using Eg... 500g butter cost R80. You are going to use 250g... R80 ÷ 2 (250g + 250g = 500g) Cost price for butter used is R40 NOT R80 You work out each ingredient used in the recipe 📍If you want to make a PROFIT it is your responsibility to determine your cost price.

Trying to please clients who find your services expensive, no matter the price, is like trying to find a unicorn that pays your bills. But hey, at least unicorns are magical, right?

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