A big ‘Thank you shoutout’ to all our loyal customers. You know booking a holiday in some of the prettiest places on earth comes with great reward, and now we also want to share some recipes from 3 of the most incredible destinations in the world.
The basic recipe. You can add and play with spices to make it your own.
Spices & Flavor:
How to make boerewors:
Mix everything again to ensure all the flavors are equally spread.
Fill the sausage skins with the mixture. (Having a machine to help you with this process makes life much easier.)
To serve: Fry the sausage in a pan or over hot coals on an outdoor South African style braai.
Which wine to use: Traditionally Marsala wine was used in the recipe, but you can substitute Marsala with Madeira Wine or even a Cream Sherry.
How to make Zabaglione:
Serves 6 people. You can serve it in stemmed glasses with ladyfingers or amaretti cookies.
Visiting places like Quebec City, Montreal, Ottawa, Toronto, Vancouver, Banff, Jasper, Detroit, Cleveland, Pittsburgh, New York, Washington D.C, and more… and in Canada, you’ll find a love for Timbits.
Timbits are bite-sized doughnut holes, made from doughnut dough, fried in vegetable oil. These Cinnamon-Sugar-Timbits from Anna Olson, are my favorites:
(This recipe is from her tv show Fresh with Anna Olson.)
How to make Timbits:
1. Whisk sour cream, buttermilk, sugar, egg and salt together. Sift together flour, baking soda and nutmeg and add to sour cream mixture, stirring just to blend. Let dough sit while heating oil.
2. Heat 2 inches (5 cm) of oil in a high-sided pot to 350F (180C), measured on a fryer or sugar thermometer. With a small ice cream scoop or with a tablespoon, drop spoonfuls of dough carefully into oil. Let cook until doughnuts are a deep brown on one side, about 4 minutes, before turning and cooking to the same color on the other side (often they turn themselves over when they are cooked on one side!). Remove doughnuts with a slotted spoon and drain on paper towel.
3. Let doughnuts cool 10 minutes, then sift icing sugar on top and serve, or toss in cinnamon sugar while warm.