(This photograph is copied from “Good Food” magazine, July 2009.)

Going straight from appetizer to dessert may seem a little strange to some, but it seems perfectly normal to me… Yes, I will be posting the middle bits, but I know how you lot like your puds so I decided to post it first.

Only two days to go before my parents arrive to come and live with us and 4 posts still to do this month! As I promised to give you the recipes from “my” birthday, it’s about time I did just that. So without further ado here is the starter/appetizer recipe: Apples stuffed with foie gras.

Happy 1st Anniversary to me! It’s been 2 weeks since my last post, but celebrations have kept me from writing…okay, a few other things like a major building project (The Parents arrive on the 28th and the cottage is yet finished) and the garden was getting lost in the grass and as always, good intentions lost to needs be. The Blog Party was stunning if I have to say so myself and everyone said they enjoyed themselves and loved the food so it’s time to share.

Today’s recipe: Fried fish

I have been bad yet again and have only posted 3 times this month, oh dear. Seeing as I seem to have started 3 post in the 3rd month, I think I shall continue with this and post 4 in the 4th month, 5 in the 5th month, 6…I think you get it!

Today’s recipe: Crayfish / rock lobster with lemon butter

Now who wouldn’t want to wake up everyday to this glorious sight? This is the view from the lounge window of our great friends, Len and Joey, in Cape Town. Joerg stayed with them when he first moved to South Africa and was they became second parents to the both of us (how unlucky could they get!?). Those were the days when I was young and pretty instead of just “and”…

Today's recipe: MINCE / GROUND BEEF FOR CURRY BUNNY OR CURRY AND RICE

The next part of our South African adventure took place in Cape Town with Lars and another divine member of my extended family whom you have as yet not met, namely my wonderful sister-in-law, Catherine. She may no longer be married to my husband’s brother, and she may try running and hiding from me, but she will always be a part of the family along with our two beautiful nieces, Anna and Maya. That’s them in the photo with Table Mountain and its tablecloth in the background.

I forgot to mention in my last African posts that our African adventure started with Etihad Airlines. It’s the first time we’ve flown with them and we were very impressed with the service, food and aesthetics of the stewardesses. Beautiful red nails, perfect buns and red lips, always in a friendly smile.

15 on Orange is a brand new 5 Star hotel in Cape Town city center (corner of Grey’s Pass and Orange Street) and we had breakfast there with the General Manager’s fiancé – what can I say…we know people. People who can get you an awesome breakfast. Entrée the beautiful, friendly, slightly crazy and divine, Cecile.

Today’s recipe: Marinade for meat or chicken.

A braai is similar to a barbeque in that bit involves cooking meat over flames outside. But that is where the similarity ends. A PROPER South African braai involves real wood, no charcoal or (heaven forbid) (gasp) gas. We want flames and carcinogenic black bits on our meat. The word can be difficult for foreigners to pronounce and it has been referred to as a Brie, which is just plain wrong!!! http://en.wikipedia.org/wiki/Braai

Today’s recipe: Copper Penny Salad / Carrot Salad

I had almost forgotten how beautiful South Africa is and I am so proud of how well the country has jelled together. Yes, there is still a high crime rate, but we are a unified SA so now all nationalities can’t pronounce their vowels! Racism is still rife in all ranks, but the communal cackling of nations going on in this bus doesn’t seem to be aware of it.