Beautiful sunny weather, welcome drinks, lovely ladies, good food and great conversations - what a way to bid farewell to Women’s month. This past weekend, I was featured as a guest cook for an event called "Brunch of Ladies".
The event was founded by Tshepiso Phaho and Nonkululeko Mabena from SHE Brand Consultants. It was created to empower and inspire women through conversation around issues that women tend to avoid.
Here is my diary entry for the Brunch of Ladies:
10:00 – Guests arrived. As the guests walked in to the beautiful venue in Benoni, east of Johannesburg, they were met with welcome drinks: a choice between Mimosas or a virgin ginger and lime cocktail.
The ladies were also pampered by professional beauticians.
11:00 - The conversations began. As the ladies engaged in conversation, I served them pancakes with mixed berries and a berry compote with fresh whipped cream.
The conversation was around the theme for the day, "A strong woman is one who builds a firm foundation with the bricks thrown at her".
12:30 – The ladies were served my favourite Warm Salad Nicoise with creamy chicken and garnished with coriander. On each table were bread baskets with garlic bread. Good food was appropriate after such great conversation.
1:00 – The hostess. As the ladies finished off their food, I shared with them simple "hosting/party ideas". I showed them how to make "Devilled eggs in Beet juice".
1:30 – Closing remarks. The ladies from SHE Brand Consultants, closed off the event, summarising everything that had been mentioned during the conversations. We were challenged to love ourselves, accept complements and be happy and comfortable in our own skins.
2:00 – The event ends. On high spirits the ladies left the event with event souvenirs, magazines and delicious cupcakes...
How to Make Devilled eggs:
You will need:
Boiled eggs (quantity depends on how many eggs you want to pickle)
Beetroot water (either from store bought beetroot in a jar OR from cooked beetroot)
Red wine vinegar
Prepare the beet juice: In a jar add two tablespoons of sugar (for five eggs) in the beetroot water (about 750ml) and 1 tps of red wine vinegar. Close the jar with a lid and shake to mix all the ingredients together and dissolve the sugar.
Crack the egg and remove eggs shells from the hard boiled eggs. Place the eggs in the beet juice and refrigerate. You can pickle eggs for as long as 2-4 weeks. For the Brunch of ladies, I pickled the eggs for 2 days and that was enough for the egg to gain a beautiful dark pink colour.
The Devilled egg:
Cut the egg vertically. You should see a beautiful pink outer line around the egg. With a teaspoon remove the yolks/egg yellow (from all the halves) and place in a bowl. Mix together with two tbs of Dijon Mustard and Horseradish until it turns into a light yellow egg puree.
Add the mixture in a piping bag and pipe the mixture onto the hollow egg. Alternatively, scoop the mixture with a spoon and add to the egg.
Perfect for picnics, salads, sandwiches or as part of a platter.