Monday, 28 November 2011

Nutella Oats Cookies

Its almost Summer Holiday Time!! and that means its almost time for Christmas! In the next few weeks Frikkie Awesome will be doing a few posts on how to get your holiday on! The first of the posts are these awesome Nutella Oats Cookies! These cookies are easy to make and can be used as a Christmas present for someone special, as 'padkos' for the long road-trip to your Summer Holiday destination or as a sweet snack when your are chilling in the sun.

What you need:
  • 1/2 cup Butter, Softened
  • 1/2 cup White Sugar
  • 1/2 cup Packed Brown Sugar (Demerara)
  • 180g Nutella (1 small bottle)
  • 2 Eggs
  • 2 teaspoons Vanilla
  • 1 cup Self-raising Flour
  • 1 cup Oats
  • 1 teaspoon Bicarbonate of Soda
  • 1/4 teaspoon Salt
How to make the Cookies:

- Pre-heat the oven to 180'C. Line a baking tray or two with baking paper.
- Cream the butter and two sugars together with an electric mixer.
- Add the eggs, vanilla and Nutella and mix well until everything is incorporated.
- Add the flour, oats, bicarbonate of soda and salt and mix well.

- Scoop out dough using a teaspoon, place the dough balls well apart as they do spread quite a bit in the oven.
- Place in the oven and bake for 6-7 minutes.
- Remove from the oven and place on a cooling rack. 
- Let the cookies cool completely before placing them in a container.

Gift Ideas:
What you need:
  • A glass jar with a airtight lid
  • Christmas looking ribbon
  • A few Nutella oats cookies (made the right size to fit into the glass jar)
  • A gift tag
 *Or alternatively you can just tie a ribbon around the cookies add a Christmas gift tag.

Thursday, 17 November 2011

Movember Day 17 - Mo'Stylin at Frikkie Awesome

By now all you Snor wearer's Snors should be coming along might be itchy as hell, your wife/fiance/girlfriend might not want anything to do with you anymore, people might be looking at you funny, laughing at you.....but remember ladies and gentleman, its for a GREAT CAUSE and it keeps some breakfast/lunch/dinner for a snack when you need it most! So guys, wear your Snor proud!

Here is some pics of the Snors here at Frikkie Awesome!
We would love to see what your Snors are looking like....Send us some photos:

Check out these blogs for some more SNORsome Movember stuffs!!

Wednesday, 16 November 2011

Kieth Quiche

We here at Frikkie Awesome have decided to call this deliciously awesome savory tart "Kieth". Why you ask...? Because we can!! No really...the combination of flavours and textures in this tart is worth calling "Kieth". Try it and you will see!!
Recipe adapted from Very full tart from the book Plenty by Yotam Ottolenghi

This quiche serves 4-6 people and can be made as one large quiche in a 22cm loose-bottomed tart tin or in 6 small loose-bottomed tart tins.

What you need:
  • 1 Red Pepper
  • 1 Yellow Pepper
  • 100ml Olive oil
  • 1 medium Brinjil
  • 1 small Sweet Potato
  • a handful of Butternut
  • 2 small Cougettes(baby marrow)
  • 2 medium Onions
  • 300g Shortcrust pastry
  • 1 handful Fresh Thyme
  • 120g Ricotta
  • 120g Feta 
  • 7 Chery Tomatoes
  • 2 Eggs
  • 200ml Cream
  • Salt and Pepper
AAAaahhhh  what a list of ingredients....don't worry, its totally worth it!
How to make it:
- Preheat the oven to 230'C.
- Start with the peppers, cut around the stalk of the pepper and lift it out along with the seeds.
- Place the peppers in a ovenproof dish, drizzle with a little olive oil and place it on the to shelf of the oven.
- Cut the brinjil into 4cm rings, mix with 4 tablespoons olive oil and some salt and pepper.
- Spread them in a large baking tray and place in the oven on the shelf under the peppers.
- After 12 minutes add the sweet potato and butternut, cut into 3cm pieces, and return to the oven for another 12minutes.
- Then add the courgettes to the tray and stir gently.
- Return to the oven and roast for a further 12 minutes.
- Remove the roasted vegetables and the peppers from the oven.
- Reduce the oven temperature to 160'C.
- Cover the peppers with foil and allow to cool completly, then peel and tear them roughly into strips.
 - While the vegetables are roasting in the oven, thinly slice the 2 onions and saute them in a pan with 2 tablespoons of olive oil and some salt. Sauté the onions for 25 minutes, stirring occasionally until they turn brown, soft and sweet.
- Lightly grease either the 22cm loose-bottomed tart tin or the 6 small loosed-bottomed tart tins.

- Roll the shortcrust pastry into a rough circle and line the tin with the pastry.
- You can either prick wholes into the pastry with an fork and bake it at 200'C for 10 minutes or you can put a large baking sheet over the pastry and fill it with baking beans and bake in the oven at 160'C for 30 minutes, which ever works best for you. this step is basically just to get the pastry cooking before you add the mix so you don't end up with a raw crust at the end.
- In a large bowl mix the eggs and the cream, add a little bit of salt and pepper and set aside till needed. 
- Now it is time to put the quiche together! First scatter the onions at the bottom.
- Top with the roasted peppers.
- Then top with the roasted vegetables.
- Next scatter half of the thyme leaves over.
- Crumble both the cheeses over the vegetables.
- Then place the tomatoes halves, cut-side up on top of everything.
- Carefully and slowly pour the cream mix into the tart pan, the top layer of cheese and tomatoes should remain exposed.
- Scatter the remaining thyme over the top.
- Place in the pre-heated 160'C oven for 40-45minutes.
- Remove from the oven and allow to cool for 10 minutes before removing from the tin.
- Serve and Enjoy!!!!

Tuesday, 15 November 2011

Frikkie Cool Creative - Roelf Daling

HEEEEEEEY Snor City!! Whats a happening today?? Dis n MOER LEKKER dag in die Snor Baai!!! So... We know it has been a week without the usual Frikkie Cool Creative of the week, but do not fear, all hope is not lost!! We would like to present to you, Roelf Daling. An extremely talented P-Town local, who also happens to be a good friend of Frikkie Awesome. The following was written by Roelf specifically for todays post, so sit back, enjoy and let us know what you think! Roelf can be contacted on Facebook or Twitter if anyone is interested in commissioning him for work or even community projects!! Enjoy... 

“...remember that the absence of method is the best method.”

First of all I would like to congratulate Frikkie Awesome for being sooo Frikkie Awesome soos dit! At last we are starting to see a spike in the creative culture of Pretoria and South-Africa. Don’t get me wrong, South-African’s are very creative people, but we are a bit behind when it comes to technology and social media amongst other things. One thing that makes me negative is seeing different aspects of the American culture spilling over into South-Africa. I truly believe that we, as the next generation of creatives, are more than capable of painting an intriguing portrait of South-Africa for the rest of the world. I believe we are creating something so unique that people will stand in a queue to be a part of it. But we are not there yet, we must learn from these foreign influences, and apply everything we do and say to a South-African context. This way we are reinforcing the same pride we share amongst our culturally rich diverCITIES. Now connected in every sense, South-Africa is part of this intimidating global village, and we’ve got so much to show. Soon we’ll share so much that the world will start to wonder why they look like idiots compared to us. And Frikkie Awesome is on the front lines of a NeoAfrican cultural paradigm shift.
Ek is gebore in Pretoria en beoog ook om hier te bly vir die res van my lewe. Ek was nie altyd so patrioties oor Suid-Afrika en Pretoria nie. Ek het in 2004 vir ses maande in London en die Isle of Man gaan werk en het daar my liefde vir Suid-Afrika begin kry. Toe ek terug gekom het, het ek B.IS Multimedia gedoen vir twee jaar waarna ek na BA. Fine Arts toe oorgeskakkel het, en in 2010 my honeurs daarin gekry het. I majored in New Media art, which is an art movement that started at the dawn of the information age. New media art is the broad term used to discuss in essence anything from film, audio, projections, lasers, lights, computers, electronics, internet and many more.
After my studies I did some programming workshops in Frankfurt, Germany and was hoping to discover a whole world of new media art but was a little disappointed in my findings. After two months of baring the dystopic stench of a culture I wasn’t really welcome in, I realized yet again that Pretoria is the city I belong to. Check out this video on youtube: Our Place, My Space.
After two years of making art I didn’t have anything to show for it, because I never really made physical objects, it was all site specific interactive installation based projections. So I decide to come back to earth and work with one the oldest traditional mediums, and on the other end of the scale from new media, bronze casting. This really liberated my mind from the digital world and gave me new perspective for art making. I was fortunate enough to work in studio with Mr Guy du Toit, and all most learned more in a month than in a few years. Guy du Toit is an exceptional artist and will always be one of my mentors. Two of my bronze works made it into national art competitions, ‘Afval’ for Absa l’Atelier and ‘Africa’s Scepter’ for Sasol New Signatures. During this time I also made a Fogscreen, which I believe is the first one in South-Africa, for Rhapsody’s in Lynwood Bridge. Isabel Mertz worked with me at du Toit’s studio for a few months and recently won the prestige Gerard Sekoto prize at Absa l’Atelier. I recommend everyone to keep their eyes open for Isabel, she is going to show us many more creative sculptures. 
Recently I started painting in studio with Riegert Deetlefs, and hope to develop my style. I mainly try to focus on stencilling, spray-paint and acrylic pens as a medium. I think that every artist must paint at some stage in his/her life. There is something very special about getting your hands dirty with colourful paint. I’m very glad that I have the opportunity to work with Riegert, and together we function as a creative think tank. We are constantly looking for interesting ways to combine new media with traditional arts to create something contemporary. 
I’m also doing some research and development on a 3d scanning system for Angus Taylor. I’ll be exhibiting at the fringe exhibition of the Dimension exhibition at Fried Contemporary. This will show the work of Angus Taylor, Wayne Barker and Maria van Rooyen, and opens on 26 November 2011.

For the artists out there: Follow only your heart, and remember that the absence of method is the best method. 

You stay frikkie, Pretoria!

Friday, 11 November 2011

11-11-11 Weekend Vibes... OooOooooOohhHhh

HIERS nou n lekker ding!!!! To see what we are talking about, check out these three events! The first is the CD launch of Totstilstand at Arcade Empire tonight. They will be supported by Alan! Lets Move On and Vermoor Jou Vriende, and for a small fee of thirty rand.. Sounds like a good plan!! For Saturday, get up early and head down to the Hazelwood Christmas market in Menlo Park for some P-Town market vibes. There you are bound to find some good food, Christmas treats and cold BEERS!! A definite must do!!! Then to end off your Saturday, why not go out with a BANG, and head on over to the 5gum Summer Sessions Rooftop Party in Braamfontein, 011!! This party is bound to get OUT OF HAND, with a line up that includes Desmond and the Tutus and Ashtray Electric!! This is the MUST DO party of the weekend!!! The party starts at 16h00 and entrance is a mere fifty South African Rand!! I know right!?!?! This weekend is going to be AWESOME, so make sure you get out there and party like its your last day on earth!!! BOOM!!!

Thursday, 10 November 2011

A cheeky Thursday with some VINO!!

Want something to take your mind off this EPIC heat?? Well why not head down to Duncan Yard for the Music and Wine Festival!!! I don't know about you, but wine.. On a Thursday.. Sounds like a BEFRIKTE PLAN!!! The event starts at 16h00 and runs until 19h00. You will be charged a measly fee of R20 at the door, and this gets you a WINE GLASS!!! YES!!! Then you can browse around all you like, sampling some wine, eating some bread maybe even stare at a few of P-Towns finer specimens of human beings! (That's just an option, just putting that out there!) After the browsing and grape bashing is done, why not grab a picnic basket from Deli on Duncan or book a table at Papas for some dinner and YOUR OWN bottle of wine that you purchased earlier in the day?!?! Now that sounds AWESOME to me!!! See you there...

Frikkie Awesome Mini Cheesecakes

                                           ~ With Bar-One surprise filling!!!

Cheesecake = Kaaskoek = Tannie Epic se gunsteling nagereg!! 

It looks like a plain mini baked cheesecake from the outside but once you take a bite you get the surprise of the chocolate chewiness of the Bar-One.  What a taste explosion in your mouth!! A definite must make!

What you need:
  • 200g Moir's Tea Lovers
  • 140g Butter, Melted
  • 2 397g Cans Condensed Milk
  • 620g Smooth Cottage Cheese
  • 3 Large Eggs
  • Juice of 3 Lemons
  • 200g Bar-One
  • 24 Cupcake Liners
How to make it:
- Preheat the oven to 150'C.
- Crush the biscuits until fine; add the melted butter and mix. Press the biscuit mixture into the cupcake liners.
- Refrigerate for about 15 minutes, or until the cheesecake mixture is ready.
- Mix the Condensed milk and eggs together in a large mixing bowl.
- Add the Cottage Cheese and mix until well blended.
- Lastly add the lemon juice and mix well until you have one uniform cheesecake mixture.
- Chop the Bar-One into small pieces.
- Remove the biscuit base from the refrigirator.
- Pour a small amount of cheesecake mix over the biscuit base.
- Put a few Bar-One pieces on to the cheesecake mixture
- Top each up with the rest of the cheesecake mix.
- Place in the oven and bake for 30 minitus.
- After 30minutes, turn off the oven and leave the cheesecakes to stand in the oven for a further 40minutes.
Decorating: In this step you can really do anything you would like, you can top them with strawberries, berries, honey or just eat them as is. I used melted chocolate.

What you need:
  • 50g Chocolate, melted
- Drizzle the melted chocolate over each cheesecake in any shape you would like.
- Refrigerate until set and ready to serve.
Smash this in your faces!!! BOOM!!!

Monday, 7 November 2011


What’s happening p-town..?! Strikfontein is what’s happening! If the name doesn’t ring a bell, then you better start paying attention... Cause this is going to be big!! Strikfontein is a project produced by Nouvanaand films and tells the story about a group of young people who head back to their home town of Strikfontein for the first time in a couple of months since leaving for varsity. Here is the basic plot outline...

“Strikfontein vertel van 'n aantal jongmense wat terugkeer na die ongemak van hul tuisdorp. Hier moet hulle die bravade van hul nuutgevonde volwassenheid teen die magte van die dorp opmeet. Die eerste semester van universiteit is verby en ‘n vakansie by die huis ontlok oudergewoontes en vergete gevoelens. Eduan en Avianca se begrawe skoolverhouding word opnuut oopgekrap – die eerste van menigte geraamtes van hierdie groep vriende om uit die kas te ontsnap…”
Now Strikfontein needs the public’s help to make this awesome project a reality. Help in anyway will be appreciated, with the hope of eventually airing this series on kykNET. Anyone who can assist in this process please, get in contact with either Frikkie Awesome or Nouvanaand Films!! To have a sneak taste at what Strikfontein is about, check this link out! To see what went down at the premiere which happened this past Saturday night, go have a look at the Frikkie Awesome facebook page! Peace out. P-Town!!

Friday, 4 November 2011

Frikkie Friday Madness - Bierbrood

Bierbrood  is Beer Bread is Dokter Frikken Awesome!

Hierdie resep is baie maklik, al wat jy nodig het is 4 bestandele en dit is baie maklik en vinnig om te maak! -  This recipe is very easy, all you need is 4 ingredients and it is very easy and quick to make! 
Wat jy nodig het:
  • 500g Bruismeel
  • 5ml Sout
  • 250ml Gerasperde Cheddar Kaas
  • 1 Kas Bier. Jy kort net een bier vir die resep.
What you need:
  • 500g Self-raising Flour 
  • 5ml Salt
  • 250ml Grated Cheddar cheese
  • 1 Case of Beer. You will only require 1 for the recipe.
 - Verhit die oond op 180'C en smeer 2 14x7cm brood panne.
                     - Preheat the oven to 180'C and grease 2 14x7cm bread pans.
- Meng die meel, sout en gerasperde kaas saam in n groot meng bak.
                     - Mix the flour, salt and grated cheese together in a large mixing bowl.
- Gooi die hele bier by en meng dit goed, As die deeg te styf lyk, maak 'n tweede bier oop en gooi n bietjie by, dan drink jy die res van die bier.
                     - Add the beer and mix it well, if the dough seems too stiff, open a second beer and threw some in, then drink the rest of the beer.
-Deel die mengsel in 2 en sit dit in die gesmeerde panne. 
                     - Divide the mixture into two and put it in the greased pans.
- Bak vir sovat 30-40minute. 
                     - Bake for 30-40minutes.
- Haal die brode uit die oond en laat staan om af te koel vir sowat 10minute.
                            - Remove the loaves from the oven and leave to cool for 10 minutes.
- Gooi die brode uit die panne. Sny en Geniet.
                            - Remove the loaves from the pans. Cut and enjoy.

- Original recipe from: Sarie Kos Nr 17, Okt/Nov 2011