I’ve become a ‘submarine blogger’. Popping up every now and then.
I read once that the average ‘life span’ of a blogger is 2 1/2 years…guess I’m right on target for fading out then. It’s been 6 weeks since I last posted, and I’ve been doing some serious thinking about my blog and whether I wanted to continue.
I started blogging because I was stuck in a dead-end job without enough work to keep me occupied each day, but with a permanent internet connection. Blogging led to all sorts of amazing experiences, not least of which was getting published – a highlight in my life.
I started a food-blog because I was busy re-typing my cook-book ( a collection of tried and tested family favourites gathered over 30 years), but I got side-tracked. I think it’s time to get back to my cook-book (with a whole new chapter on camp-fire cookery), and everything I’ve learnt in the last 2 1/2 years will be put to good use in writing this book. It will never be published, but I may have some copies printed for the women in my family.
My job has changed in the last six months, the workload was frightening for a while, but the good news is I finally have some assistance, and so should have some energy left over for me from now on!
As for the blogging – my head still churns with blog-posts, I still plan photo shoots for plates of food, and since we have a newly empty nest, I am re-discovering my love of cooking (no more back-up cook, aka my daughter; only me to produce food every night, and a new challenge – cooking for two). So I guess I’m not over blogging yet, I just needed some time to hit ‘refresh’.
As you’ve gathered, I didn’t make it to the Ultimate Braai Master audition (maybe next time?). I’m so looking forward to the TV show – I think it will prove my point that anything can be cooked on a fire, and that South Africans are the kings of the cooking fire!
So to celebrate my return to blogging, here’s a really easy braaied pudding for you to try this weekend, weather permitting, which it does here in sunny KZN!
Brandied Oranges on Braaied Cake Slices
60 mls castor sugar
100 mls water
30 mls brandy
1 bought Madeira loaf cake, sliced into thick slices
- Peel the oranges with a sharp knife, cutting away all the white pith. Work over a bowl to catch all the juice.
- Cut down beside each segment’s membrane to release the segment, and drop into the same dish. Once you’ve removed the segments, squeeze out all the remaining juice. Set aside.
- In a small cast iron pot, heat the water and sugar over a small fire, stirring until the sugar has dissolved. Add the orange juice, and heat until its boiling, then allow the sauce to cook until the liquid has reduced and is slightly syrupy. The length of time it takes to do this will depend on your fire, but you want to reduce the sauce to at least half, if not more.
- Remove from the fire, and add the brandy.
- Pour over the orange segments, and set aside while you braai the cake slices.
- Braai the cake on a clean grid until toasted – turn with a pair of tongs, and be careful – they burn easily.
- Arrange the cake slices on a plate, spoon over the oranges, and plenty of syrup, allowing the brandy orange sauce to soak into smoky toasted cake.
- Serve with cream or custard, if you wish, it’s good just like that too (enough for 2-3 people).
Juicy, boozy orange segments on top of warm, smoky cake slices has to be tasted to be believed – this is a really delicious pudding. And so easy, too!