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  • About
  • Home
  • Styling Portfolio
    • Video Styling
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TEst bannerClaire Joy Cooks2022-11-03T13:08:07+00:00

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clairejoycooks
Our little lemon is here… Hi world my name is JO Our little lemon is here… Hi world my name is JOEY & she’s the sweetest lemon ever! 🍋🌸
Easy Dinner….ROAST VEG & CHORIZO BOWL 3 LARGE T Easy Dinner….ROAST VEG & CHORIZO BOWL 3 LARGE TOMATOES, QUARTERED 6 LARGE MARROWS, ROUGHLY CHOPPED ½ CUP CHORIZO SLICES, HALVED 10 OLIVES, PITTED AND HALVED 5 SUNDRIED TOMATOES, CHOPPED 2 ROUNDS FETA, CHOPPED 2 CUPS QUINOA/BROWN RICE (OUT THE PACKET) METHOD ROAST THE TOMATOES AND MARROWS AT 180’C FOR 20MINS THEN ADD THE CHORIZO, OLIVES AND SUNDRIED TOMATOES TOGETHER AND ROAST FOR ANOTHER 10MINS AND THEN MIX ALL THE INGREDIENTS TOGETHER WITH THE COOKED RICE AND FETA. SPOON HUMMUS ONTO THE BOWL AND THEN PUT ALL THE OTHER STUFF ON TOP.
One beautiful sparkler for One beautiful point… One beautiful sparkler for One beautiful point… #gobokke #springboks @bokrugby @rugbyworldcup 🎂 by @biancabakes.customcakes 🎥 by me
This feels like a lekker South African kinda meal This feels like a lekker South African kinda meal to get the vibes going for the weekend ahead!!! Creamy Peri-Peri and Apricot Chicken Livers #gobokke Serves 4 Ingredients 2 tbsp olive oil 600g chicken livers, cleaned and trimmed of excess fat 2 leeks, finely chopped 2 cloves garlic, grated 2 red peppers, sliced Salt and black pepper 2 tbsp Worcestershire sauce 2 tbsp Dijon mustard ¾ cup tomato puree 1 1/2 teaspoons cumin 1 1/2 teaspoons smoked paprika 2 - 4 tsp hot peri-peri sauce (depending on preference) 1 tsp oregano 1 fresh lemon, juiced 250g soft dried apricots, halved 1 cup cream ½ cup crème fraiche Method Fry the chicken livers in a little olive oil until golden on both sides. Then fry everything else, add the chicken livers back into the pan with the apricots, cream and crème fraiche cook for 3-5 mins to heat and reduce slightly. Enjoy with crusty bread and butter
The greater the storm, the brighter the rainbow!! The greater the storm, the brighter the rainbow!! You got this boys!! Go #bokke !! #ItsASign
A Hot Dog Puff 🌭 This sausage is in a puff past A Hot Dog Puff 🌭 This sausage is in a puff pastry crunchy flakey golden sleeping bag 🌟 Just something a little different for your weekend ave munchies. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Hot Dog Puffs Makes 6 Prep Time: 10 mins Cooking Time: 20 mins Ingredients 2 sheets good quality butter puff pastry, thawed but cold 6 sausages of choice 6 tbsp mustard of choice 1 egg, beaten Dried thyme or oregano Method Preheat the oven to 200’c. Cut each piece of puff pastry into 3 rectangle pieces the same size as your sausage and place on a piece of baking paper. Spread mustard over the middle of each pastry piece. Using a sharp knife cut a crisscross pattern into the sausage. Place the sausage over the mustard. Brush the edges of the pastry with beaten egg and fold up the side to wrap the sides of the sausage. Also brush the outer side of the pastry with egg. Sprinkle dried herbs over the pastry. Place 3 hot dog puffs into a square cake tin and allow for a little space between each of them. Place the other 3 into a separate square cake tin if you have 2, alternatively bake the next 3 afterwards. Bake in the oven until the pastry is cooked and golden for roughly 15-20mins. Serve with tomato sauce (ketchup). ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #hotdogpuff #hotdogs #puffpastryrecipes
Just a little #ThrowbackThursday to one of my favo Just a little #ThrowbackThursday to one of my favourite pizzas I’ve made recently!!! DEEELISH DEEP DISH TABASCO® Buffalo Style Hot Sauce, Bacon and Ranch Pizza. This Pizza should definitely be in the menu this weekend! #LightThingsUp @tabasco
A firm favourite of mine after 20 years of living A firm favourite of mine after 20 years of living in Cape Town has to be Bobotie! Absolutely loved learning how to make it many many years ago and love eating it now. These are cheesy bobotie pull apart buns 👌🏻👌🏻 Hope everyone has had a happy #HeritageDay
The most DEEELISH DEEP DISH TABASCO® Buffalo Styl The most DEEELISH DEEP DISH TABASCO® Buffalo Style Hot Sauce, Bacon and Ranch Pizza. Guys the flavour of this pizza is next level GOOOOOOOD! #LightThingsUp @tabasco You’ll find the recipe below: Ingredients For the pizza base: 600g white bread flour 1 packet yeast (10g) 1 tbsp sugar 1.5 tsp salt 4 tbsp olive oil 2.5-3 cups warm water For the pizza sauce: 1 can diced tomatoes 1 garlic clove, grated 3 tbsp TABASCO® Buffalo Style Hot Sauce Salt and Pepper For the ranch sauce: ½ cup sour cream ¼ cup buttermilk ¼ cup mayonnaise 1 garlic clove ½ lemon, juice 20 chives, chopped finely with scissors 1 small handful of parsley For the toppings: 8 strips of streaky bacon 3 tbsp TABASCO® Buffalo Style Hot Sauce 1 cup mozzarella, grated Place the pizza base ingredients in a large bowl and mix well until a dough forms. Add a little extra water if needed until the dough is soft but manageable. Remove from the bowl and place on a floured surface and knead until smooth. Return to a clean oiled bowl and cover with plastic for 1hr or until double in size. While the dough rests, make the sauces. Place the diced tomatoes, garlic and TABASCO® Buffalo Style Hot Sauce in a small pot and cook for 5-10 mins until slightly reduced. Allow to cool slightly and then blitz in a blender or food processor until smooth. Set aside. To make the ranch sauce, place all the ingredients in a bowl and mix well. Next lay the bacon out on a lined baking tray and brush generously with TABASCO® Buffalo Style Hot Sauce. Place in a 180’c oven until the bacon in lightly golden. Turn the oven up to 210’c now. Once the dough has doubled, remove it from the bowl and press it into a #pizza pan or roll into a circle on a floured surface and place on a lined tray. Top with pizza sauce, ranch sauce, mozzarella and bacon strips and place in the oven for 20-25mins until the base is cooked through, the cheese is golden and melted.
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clairejoycooks
Our little lemon is here… Hi world my name is JO Our little lemon is here… Hi world my name is JOEY & she’s the sweetest lemon ever! 🍋🌸
Easy Dinner….ROAST VEG & CHORIZO BOWL 3 LARGE T Easy Dinner….ROAST VEG & CHORIZO BOWL 3 LARGE TOMATOES, QUARTERED 6 LARGE MARROWS, ROUGHLY CHOPPED ½ CUP CHORIZO SLICES, HALVED 10 OLIVES, PITTED AND HALVED 5 SUNDRIED TOMATOES, CHOPPED 2 ROUNDS FETA, CHOPPED 2 CUPS QUINOA/BROWN RICE (OUT THE PACKET) METHOD ROAST THE TOMATOES AND MARROWS AT 180’C FOR 20MINS THEN ADD THE CHORIZO, OLIVES AND SUNDRIED TOMATOES TOGETHER AND ROAST FOR ANOTHER 10MINS AND THEN MIX ALL THE INGREDIENTS TOGETHER WITH THE COOKED RICE AND FETA. SPOON HUMMUS ONTO THE BOWL AND THEN PUT ALL THE OTHER STUFF ON TOP.
One beautiful sparkler for One beautiful point… One beautiful sparkler for One beautiful point… #gobokke #springboks @bokrugby @rugbyworldcup 🎂 by @biancabakes.customcakes 🎥 by me
This feels like a lekker South African kinda meal This feels like a lekker South African kinda meal to get the vibes going for the weekend ahead!!! Creamy Peri-Peri and Apricot Chicken Livers #gobokke Serves 4 Ingredients 2 tbsp olive oil 600g chicken livers, cleaned and trimmed of excess fat 2 leeks, finely chopped 2 cloves garlic, grated 2 red peppers, sliced Salt and black pepper 2 tbsp Worcestershire sauce 2 tbsp Dijon mustard ¾ cup tomato puree 1 1/2 teaspoons cumin 1 1/2 teaspoons smoked paprika 2 - 4 tsp hot peri-peri sauce (depending on preference) 1 tsp oregano 1 fresh lemon, juiced 250g soft dried apricots, halved 1 cup cream ½ cup crème fraiche Method Fry the chicken livers in a little olive oil until golden on both sides. Then fry everything else, add the chicken livers back into the pan with the apricots, cream and crème fraiche cook for 3-5 mins to heat and reduce slightly. Enjoy with crusty bread and butter
The greater the storm, the brighter the rainbow!! The greater the storm, the brighter the rainbow!! You got this boys!! Go #bokke !! #ItsASign
A Hot Dog Puff 🌭 This sausage is in a puff past A Hot Dog Puff 🌭 This sausage is in a puff pastry crunchy flakey golden sleeping bag 🌟 Just something a little different for your weekend ave munchies. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Hot Dog Puffs Makes 6 Prep Time: 10 mins Cooking Time: 20 mins Ingredients 2 sheets good quality butter puff pastry, thawed but cold 6 sausages of choice 6 tbsp mustard of choice 1 egg, beaten Dried thyme or oregano Method Preheat the oven to 200’c. Cut each piece of puff pastry into 3 rectangle pieces the same size as your sausage and place on a piece of baking paper. Spread mustard over the middle of each pastry piece. Using a sharp knife cut a crisscross pattern into the sausage. Place the sausage over the mustard. Brush the edges of the pastry with beaten egg and fold up the side to wrap the sides of the sausage. Also brush the outer side of the pastry with egg. Sprinkle dried herbs over the pastry. Place 3 hot dog puffs into a square cake tin and allow for a little space between each of them. Place the other 3 into a separate square cake tin if you have 2, alternatively bake the next 3 afterwards. Bake in the oven until the pastry is cooked and golden for roughly 15-20mins. Serve with tomato sauce (ketchup). ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #hotdogpuff #hotdogs #puffpastryrecipes
Just a little #ThrowbackThursday to one of my favo Just a little #ThrowbackThursday to one of my favourite pizzas I’ve made recently!!! DEEELISH DEEP DISH TABASCO® Buffalo Style Hot Sauce, Bacon and Ranch Pizza. This Pizza should definitely be in the menu this weekend! #LightThingsUp @tabasco
A firm favourite of mine after 20 years of living A firm favourite of mine after 20 years of living in Cape Town has to be Bobotie! Absolutely loved learning how to make it many many years ago and love eating it now. These are cheesy bobotie pull apart buns 👌🏻👌🏻 Hope everyone has had a happy #HeritageDay
The most DEEELISH DEEP DISH TABASCO® Buffalo Styl The most DEEELISH DEEP DISH TABASCO® Buffalo Style Hot Sauce, Bacon and Ranch Pizza. Guys the flavour of this pizza is next level GOOOOOOOD! #LightThingsUp @tabasco You’ll find the recipe below: Ingredients For the pizza base: 600g white bread flour 1 packet yeast (10g) 1 tbsp sugar 1.5 tsp salt 4 tbsp olive oil 2.5-3 cups warm water For the pizza sauce: 1 can diced tomatoes 1 garlic clove, grated 3 tbsp TABASCO® Buffalo Style Hot Sauce Salt and Pepper For the ranch sauce: ½ cup sour cream ¼ cup buttermilk ¼ cup mayonnaise 1 garlic clove ½ lemon, juice 20 chives, chopped finely with scissors 1 small handful of parsley For the toppings: 8 strips of streaky bacon 3 tbsp TABASCO® Buffalo Style Hot Sauce 1 cup mozzarella, grated Place the pizza base ingredients in a large bowl and mix well until a dough forms. Add a little extra water if needed until the dough is soft but manageable. Remove from the bowl and place on a floured surface and knead until smooth. Return to a clean oiled bowl and cover with plastic for 1hr or until double in size. While the dough rests, make the sauces. Place the diced tomatoes, garlic and TABASCO® Buffalo Style Hot Sauce in a small pot and cook for 5-10 mins until slightly reduced. Allow to cool slightly and then blitz in a blender or food processor until smooth. Set aside. To make the ranch sauce, place all the ingredients in a bowl and mix well. Next lay the bacon out on a lined baking tray and brush generously with TABASCO® Buffalo Style Hot Sauce. Place in a 180’c oven until the bacon in lightly golden. Turn the oven up to 210’c now. Once the dough has doubled, remove it from the bowl and press it into a #pizza pan or roll into a circle on a floured surface and place on a lined tray. Top with pizza sauce, ranch sauce, mozzarella and bacon strips and place in the oven for 20-25mins until the base is cooked through, the cheese is golden and melted.
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