The market offers a wide range of gourmet and slow food products from organic vegetables, sushi, olives, coffee, cupcakes, fresh coconut juice, honey,cheese, KAPRUKA Organic Virgin Coconut Oil and more. The market also includes a stunning range of local  handcrafted gifts on offer and a wine bar where one can enjoy some of the Cape’s finest wines.

Hathersage’s Local Goods Market (Gordon Road, Somerset West) is held on the second and last Sunday of each month from 9am until 2pm. For more information, contact Sharon on info@tomarketwithlove.co.za

Look for our stand at the market this Sunday, 23 May.

If you’re a foodie, follow Chef KAPRUKA on Twitter & join our Facebook fan page.

Recently she made a Thai flavoured butternut soup using KAPRUKA Organic Virgin Coconut Oil. Give this recipe a try for a cosy lunch on chilly autumn or winter day.

Image credit: wots for lunch

Thai flavoured butternut ( Makes approximately 9-10 servings)

Ingredients:
• 1Tbsp coconut oil (I used the Kapruka brand that we received in our goodies bags at the SA Food Bloggers Conference)
• 2 medium sized onions (roughly chopped)
• 3 large garlic cloves
• 1.5kg butternut (peeled, seeds removed and cut into large chunks)
• 1.5ℓ vegetable stock
• 1 stalk of lemongrass (split in half lengthways)
• 3 dried limes leaves
• 200ml coconut milk
• 1tsp fish sauce
• a large handful of fresh coriander (chopped)
• the juice of half a lime

Method:
1. Sauté the onions and garlic in the coconut oil until the onions are translucent.
2. Add the butternut and stir-fry for a minute or two to coat with the coconut oil and brown slightly.
3. Add the vegetable stock, lemongrass and lime leaves and cook for half an hour (or until the butternut is tender)
4. Remove the lemongrass and lime leaves and then blend to a smooth consistency.
5. Stir in the coconut milk, fish sauce, coriander and lime juice, bring to the boil and serve.

“I will never use ordinary cooking oil again in my baking. Ever!” she writes in her blog post. “The taste of coconut is oh so subtle and the texture of the cake is light, slightly moist with a delightful crumb.”

Image credit: browniegirl

Give Browniegirl’s salted caramel and vanilla bean sponge cake a try…

Ingredients:

• 60ml Coconut Oil (I used Kapruka’s Organic Virgin Coconut Oil)
• 250ml Milk (I used a ratio ¾ milk to ¼ water)
• 500ml Cake flour – sifted twice
• 4 Jumbo free range eggs
• 500ml White granulated sugar
• 10ml Baking powder
• 5ml Vanilla essence – I used the seeds from ½ Vanilla Pod
• Pinch salt
• 5ml Brown vinegar

Method:

• Preheat Oven to 180 o C
• Grease, flour & line 3 x 20cm cake pans with baking paper
• Boil oil & milk together (I do it in the microwave)
• Beat eggs & sugar together till pale & thick (about 5min on high)
• Add the vinegar & vanilla & beat in
• Sift flour, baking powder & salt together
• Fold gently into beaten egg mixture
• Add hot milk & oil mixture
• Fold all together gently
• Divide between the prepared pans
• Bake for 20-25 minutes until a cake tester or cocktail stick comes out clean
• Turn out onto wire cooling racks, peel off paper & allow to cool completely before frosting

Salted caramel & vanilla bean frosting

• 250g Unsalted butter
• 500g Icing sugar (sifted twice with a small pinch of salt)
• 50ml Cold Milk
• 10ml Hot Water
• ½ Vanilla Bean – seeds scraped out (keep the used pod in a bottle of sugar for baking)

Frosting method:

Boil a can of condensed milk in a deep saucepan (uncovered) for 1 ½ hours (make sure the can is always covered well with water and top up with boiling water from kettle as needed). Allow to cool completely.

Beat the butter, milk & vanilla seeds until almost white and fluff. Slowly beat in the icing sugar, bit by bit until it is fairly thick. Add the hot water and beat until fluffy and a good spreading consistency. Stir a sprinkling of Maldon Salt flakes into the caramel. Place one cake layer onto a plate. Spread a thin layer of caramel onto the cake. Spread a layer of icing onto the caramel. Spread a thin layer of caramel onto the second layer and place it caramel side down onto the bottom layer. Ice the cake as desired. For the caramel vanilla swirls I placed some caramel and icing side by side in a piping bag and squeezed out swirls onto the cake.

Colleen says there is no limit with what you can do with this basic recipe. You change the flavour by adding grated orange or lemon zest, replacing some flour with cocoa or espresso coffee granules to make a coffee cake. The recipe also works well for cupcakes and makes about 36 muffin sized cupcakes.

Have whipped up something delicious with coconut oil? We’d love to hear about it. Submit it your recipe and a link to your blog to chefkapruka@gmail.com or post your recipes on our Facebook fan page.

Image credit: The Creative Pot

“This really is apple pie in a glass or as close as you’re going to get anyway,” wrote Marisa on her blog. “The coconut oil added that extra touch of ‘mmmm this is good.’”

Marisa was sweet enough to let us share her recipe with you.

Apple Pie Smoothie (Serves 2)

Ingredients:

3 apples, peeled and pips removed
1/2 cup plain low fat yogurt
3/4 cup apple juice + 2 tbsp
1/2 cup low fat milk
1/4 cup oats
1 1/2 tbsp coconut oil, melted (allow to cool slightly before using)
1 tsp vanilla essence
1 tbsp ground cinnamon
1 tbsp honey

Method:

1. Cook apples in a half cup apple juice until tender and liquid cooked away.
2. Add apples along with the rest of the ingredients to a blender and blitz until smooth.

Serve immediately.

Sounds yummy! If you have whipped up something delicious with coconut oil, we’d love to hear about it. Submit it your recipe with a link to your blog to chefkapruka@gmail.com

Image credit

Coconut oil sets below 26°C so you can either scoop out dollops of the hardened oil or place the jar coconut oil in warm water until it is melted.

The subtle flavour of coconut oil almost disappears when combined with ingredients that have distinct flavours, making it suitable to use instead of oil or butter in almost any recipe. If you like a subtle coconut flavour, try coconut oil in salad dressings and marinades.

Image credit

The Nitida Food Market is held on the last Saturday of every month and Hathersage’s Local Goods Market is held on the second and last Sunday of each month.  If you’re in the area come and visit us. If you can’t make it, watch our blog for updates from some of the Western Cape’s best food markets.

As promised, we will keep you updated on stores and delis that now stock KAPRUKA Organic Virgin Coconut Oil.

You can find KAPRUKA Organic Virgin Coconut Oil in the following areas:
WESTERN CAPE

Cape Town CBD:

• Silver moon Deli (on the corner of Bree and Waterkant Street)
• Lifestyles on Kloof , Wellness Warehouse

Claremont:

• Wellness Warehouse, Cavendish Connect

Green Point:

• Giovanni’s
• Wellness Warehouse, Cape Quarter

Kenridge/Durbanville:

• Vineyard Deli

Noordhoek

• Natures Lore, shop G11 Long Beach Mall (Tel: 021 7852977)

Table View and Melkbos strand:

• Wright Stuff Health shop in Melkbosstrand

Somerset West:

• Waterstone Pharmacy
• Helderview Healthshop

Strand:

• Vitacare Pharmacy
• Greenways

Philadelphia:

• Pepper Tree Coffee Shop

Garden Route:

• The Deli at Radermachers (on the N2 between George and Wilderness)
• The Health Hub in George
• The Cheese Man in Scarab Village, Sedegfield
• La Patisserie in George
• Soul Food in Knysna
• The Market in Sedgefield (Saturday mornings only)

KWAZULU-NATAL

Ballito:

• Lifestyle Health Ballito

Watch this space for updates on where you can find our products or order online here and we will contact you regarding your order and payment procedure. Please remember that ordering two or more jars will work out to be most cost effective than ordering just one.

If you’re a foodie, follow Chef KAPRUKA on Twitter & join our Facebook fan page.

Ingredients:

• Organic Virgin Coconut Oil
• White wine vinegar
• Black pepper
• Seasoned sea salt
• Half a teaspoon of sugar
• Raw grated garlic (to taste)

Take one measure of Organic Virgin Coconut Oil and about one and half to two measures of white wine vinegar. Add a pinch of seasoned sea salt and a little black pepper, half teaspoon of sugar and grated garlic to taste. Pour on salads as a delicious alternative to processed salad dressing.

Try your own variations and let us know what works for you, we would love to try your salad dressing! Remember we are offering the award winning cook book, Kok en Skinker by Dirk Nagtegaal, to the person who submits the best recipe using coconut oil. Find out more here.

How to enter:

• Buy KAPRUKA Organic Virgin Coconut Oil from our stand (F6) at the Natural & Organic Products Exhibition
• Get cooking and find a recipe which is even better with coconut oil!
• Submit your recipe to chef@kapruka.co.za (if you’d like to, include a photograph of your culinary masterpiece and the chef)

We’ll post all recipes on this site and Dirk Nagtegaal, author of Kok en Skinker will select the winner. Competition closes on 31 March.

Kok en Skinker is a compilation of more than 400 recipes collected over three generations. The book won the Gourmand World Cookbook Best First Cookbook of 2009. Kok en Skinker is filled with mouth-watering photography and delicious cooking techniques to inspire the food lover in you!

Chef KAPRUKA and Irma would love to invite you to our stand (stand number F6) at the Natural & Organic Products Exhibition at the Cape Town International Convention Centre this weekend (19- 21 February).

Come and taste delicious food made with KAPRUKA Organic Virgin Coconut Oil and find out about our fantastic ‘foodie’ competition. We have a limited number of tickets (worth R 50 each) to give away. Please email your name, contact number and email address to chefkapruka@gmail.com and we’ll be in contact.

Follow Chef KAPRUKA on Twitter & join our Facebook fan page.