Tuesday, 27 September 2011


Piesangbrood = a type of bread that is made with mashed bananas. It is often a moist, sweet, cake-like quick bread, but can also be used as a swear word to describe how you feel about stuff, people or situations. like: oh piesangbrood..... In this case it is the actual cake like bread recipe!!
Piesangbrood is a awesome tea time snack, breakfast or a anytime meal.
What you need:

2 eggs
250ml Sugar
40ml Oil
250ml Oats
250ml Flour
125ml Digestive Bran
150g Plain Yogurt
3-5 Table spoons milk
1 Tablespoon Baking Powder
1 Teaspoon Vanilla
1 Teaspoon Salt
3-4 Bananas
1 Tablespoon Lemon Juice
4 Tablespoons Poppy Seeds
How to make it: 

- Mix the sugar, eggs and oil together in a large mixing bowl.
- Add the oats, flour, digestive bran, baking powder and salt (dry ingredients). Mix until well combined.
- Mix in the vanilla, yogurt and milk. You can add more milk if the mixture seems too dry.- In a separate bowl mash the bananas and the lemon juice together and add to the main mixture.
- Lastly add the poppy seeds and mix until everything is well mixed.

- Scrape the mixture into the two greased pans and bake in the oven for 45min.
(If you would like to use one pan instead of two, bake for 60-80min or until a toothpick inserted in the center comes out clean)
Best served warm with butter.

Friday, 23 September 2011

Weekend Vibes

Whats cracking P-TOWN!!! This weekend is going to be EPIC!! Starting off with tonight's gig at Arcade Empire. There you can catch Ashtray Electric , Fire Through the Window, Alan! Lets move on and The Olympic!! HECTIC! Then tomorrow is heritage day, but it also happens to be BRAAI DAY, so gaan haal daai braaitang, sit die tjops in die yskas, en terwyl jy dit doen, gooi vir jouself n' ys koue bier!! To get you in the mood, click the video below and get your vibe on for BRAAI DAY!! Tomorrow evening see's another amazing gig happening at Hotbox Studios, with Gazelle, Holiday Murray, The Stella's and Moe Joe keeping you entertained aaaaaall night looong!! (oh, and just by the way, there is talk of two surprise acts!)
So there you go my fellow PreSNORians, you have all you need to know, now go make the best of it and be good... Or if not, AT LEAST take some photies!! Peace out.. BOOM!

Thursday, 22 September 2011

Thursday Night Vibes

Have you had a crap week? Is jy bietjie dors? Is jy lus om 'n bietjie tekkie te gaan skop? Head down to Arcade Empire, c/o Hans Strijdom and N4 Highway for a mind-busting-round-house-kicking-hantam-opskop of a party!! BOOM! Its the weekly Forget About Friday party which sees awesome drink specials, buy one get one free pizza aaaaand two local PreSNORia celebrity barmen that are on your beg and call all night long. (all night long) So be cool and do this. Full stop, big BOOM! 
Event Info: 

Forget About Friday is the new official Arcade Empire weekly cheap drinks and pizza night!!!!

The nights will be fuelled by Dj’s only playing happy fun music!!!! Yes thats right so you can expect anything from Ghost Busters to Funky Town to Hot Chip to Phoenix
Drink and Food Specials!!!
- Buy 1 get 1 free COCKTAILS!!! all night!!!!
- Buy 1 get 1 free PIZZA!!!!
- R5 Sourz, Po10c, zappa, Liquid Cocain and Candy Floss Vodka
- R10 Black label and Castle
- R15 Double KVW brandy and coke!!!


- Winner stays
- 4 draughts to challenge

Line Up


Barman For A Day
Alex and Franco from Isochronous!!!! will be your friendly barmen at the top bar
- R20 for guys


Brought to you by MoeJoe, Minx and Arcade Empire
*Win 1 of 2 R50 bar tabs for tonights FORGET ABOUT FRIDAY @ Arcade Empire!!!! All you need to do is comment on the event wall one of your favorite lyrics from a cheesy song Eg: I like big buts and i cannot lie!!!
Competition closes at 15:00 

***maybe one day when Frikke Awesome is all grown up they might be able to be a barman for a day...***

Wednesday, 21 September 2011

Sneakidy peek at todays shenanigans!!!

Check back soon for the full story!

Treasure hunters.... Take note!

If you seek, you shall find....

A true PreSNORia local knows the ways in and around Snor City... The seasoned traveller will understand that the way to find Frikkie Awesome is to travel to the place where the beers are always cold, the sun always hot and the awesomeness overflows. They will know that they need to take on  all that the Snor Stad has to throw at them, from the slippery-when-wet Jacaranduspurplus to the slow and unpredictable Taxiusstopicus Anywherus!! But if you truly now your city, you will know that the Frikkie Awesome can only be found in one place... And that one place is 835 Duncan Street! BOOM!

PS: Like us on facebook or you are not allowed in....BOOM!!!

Tuesday, 20 September 2011

Chocolate Chip Cookie Dough Truffles

Oh My Frik!!…..What?!? Remember when you were little and your mom never let you taste the raw cookie dough because it was "apparently" going to make your tummy ache?!?  Well now you are allowed to make it and eat it too and guess what..it’s covered in chocolate, even better!! BOOM!! Perfection rolled into a ball and dipped into chocolate! These truffles are really easy to make, the hardest part is trying to resist eating all the truffles in one go. You have to try these! Do it!

      What you need:
  • 2 1/2 cups Flour
  • 1 teaspoon Salt
  • 1/4 teaspoon Bicarbonate of soda
  • 250g Butter or margarine, room temperature
  • 3/4 cup Sugar
  • 3/4 cup packed Brown sugar (Demerara)
  • 1 teaspoon Vanilla extract
  • 1/3 cup Milk
  • 250g  Chocolate chips
  • 400g Dark chocolate candy coating/ melting chocolate. (I used Staffords 70% cocoa melting chocolate)
How to make them:

-In a large bowl beat the butter and sugars together with electric mixer on medium speed until light and fluffy.
-Add the milk and vanilla.
-Stir in the flour, bicarbonate of soda and salt and mix on a low speed (or by hand) until it is completely incorporated.
-Stir in the chocolate chips.

-Cover the bowl and chill in the refrigerator for 1 hour.
-When the dough is firm enough to handle (it may help to lightly flour your hands), form the dough into small balls and arrange on a baking sheet lined with waxed paper.

-Place sheets in freezer and let chill for 30 minutes.
-Melt the chocolate candy coating in a double boiler or in microwave according to package directions.

-Using a dipping tool, fork or toothpick (which ever works for you) dip the dough balls into the melted chocolate.

-Tap the toothpick on the side of pan to remove any excess coating, and return to waxed paper-lined baking sheets.

-Chill until set. Serve and Enjoy! You can store them in an airtight container, in the fridge, for up to 1 week (good luck making them last that long).

Monday, 19 September 2011

Frikkie Cool Creatives - Weekly Edition

So we decided to spice up Frikkie Awesome a bit, and have a section dedicated to creatives! Be it design, photography, fine art, sculpture, you name it, if its related to the creative world then it will be found here. We thought about having an “Artist of the week” type of vibe, where we will be posting artists we think that you guys should check out! We are going do this in association with our good friend Xander vander Merwe and will keep the posts coming weekly. So let us know what you think, and in the mean time, check out this weeks chosen artist. Photographer Ryan McGinley…

Ryan McGinley is an American photographer born in 1977, Ramsey, New Jersey. In 1999, Ryan McGinley did a B.F.A. in Graphic Design, Parsons School of Design, New York. He began his photography career at the age of  18, a year later he sent out a 50-page book of photographs to 100 artists and editors he admired, entitled “The Kids Are Alright”.

He has done work for I-D , Vogue Homme, Vice, Wonderland, September, Purple Magazine, Wallpaper Magazine, Interview Magazine, V Magazine and Vogue Paris, that’s only to name a few publications. He has done Exhibitions all over the world including places like Milan, Paris, Athens, New York, Rome, Beijing and Brussels. Take 5minutes and enjoy how McGinley documented settings he envisioned and created by using his 35mm film Yashica T4 and Leica R8. Seductively drawing our attention through the beauty of nudity and imperfection .
“Photography I about freezing a moment in time, McGinley’s is about freezing a stage in a life time” Jeffrey Kluger

Check out his website for more awesome photos! ryanmcginley.com

Friday, 16 September 2011

Weekend Vibes

This week has been way tooo crazy! Frikkie awesome is planning to do as little as possible this weekend.

If you didn't go check the first Joburg Neighbourgoods market , grab your friends, get in a car (a BIG car) and head on over there for a beer and pizza breakfast!!! YES!!So head down there this Saturday or every Saturday for the rest of YOUR LIFE. The market is frikkie awesome with loads of food stalls and a few clothing and accessories stalls.Be sure to check out Adriaan Kuiter, the awesomest bags and mens clothing ever! and LO, beautifully made ladies clothing including cute dresses and skirts perfect for summer!

 On Sunday you can chill at another Park Acoustics with yet another awesome line up, but be sure to wear sunscreen kids!

Next week some awesome and exciting new blog posts are coming your way, so be sure to keep an eye on the blog and like Frikkie Awesome on facebook. NOW!!!

Enjoy your weekend PreSNORia!!

This weeks Frikkie Awesome Recipe

It's been a crazy week here at Frikkie Awesome, hence the fact we have been sooooo quiet.. Sorry! But... We are back, have a look at this! BOOM!

Lemon Polenta Cake 

From the first bite, you experience the soft crunchy texture of the polenta and ground almonds, the fresh flavor of lemon, and moist richness. This cake is perfect for a teatime treat or an after dinner dessert and really is not very hard to make. You can serve it with either fresh berries or vanilla ice cream.


What you need:

For the cake:
200g soft unsalted butter
200g caster sugar
200g ground almonds
100g fine polenta
1 ½ teaspoon baking powder
3 eggs
Zest of 2 lemons (save the juice for the syrup)
Optional *1 teaspoon vanilla essence
 For the syrup:
Juice of 2 lemons
125g icing sugar

1 x 23cm springform cake tin

Line the base of the cake tin with baking paper and grease the sides.
Preheat the oven to 180’C

Beat the butter and sugar till pale and whip in a big enough bowl to accommodate the whole mixture.
Mix together the almonds, polenta and baking powder.
Beat some of the dry mixture into the butter-sugar mixture, followed by one egg, then alternate between the dry mixture and the eggs, beating all the while.
Beat in the lemon zest.
Scrape the mixture into the prepared cake tin, level with the back of a spoon and bake in the oven for 40 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and let it cool on a cooling rack in the cake tin.
To make the syrup boil the lemon juice and the icing sugar in a small saucepan until the sugar has dissolved.
Prick the top of the cake with a cake tester( a skewer would be too destructive, I used a small needle)
Pour the warm syrup over the cake and leave to cool completely before removing it from the tin.
If you would like, dust the cake with a little bit of icing sugar to decorate.

Serve and Enjoy!
 Original recipe from NigellaLawson’s book Kitchen.