While chatting to a participant at the last Living the Lifestyle workshop for 2011, I was reminded about what drives creativity. More than anything, it is the self-belief that one is, or can be, creative. After all, the facility of creativity is innate to our very humanity.
What happens is that we tend to compartmentalize our thinking into left brain/right brain hemispheres when the mind is a more holistic space. We believe in celebrating one’s inherent ability to be transformational; to take something and make it something more.
Our last workshop for the year set out to do just that and we are busy planning a rather exciting line-up of sessions for 2012. We will post more details on these in the New Year. While most of these will be based in Johannesburg, Gauteng, we’ve found that geography proved to be no deterrent to some and we’ve been truly honoured to host participants who hail from Cape Town, Brits and Erasmia. If you’ve not done so already, be sure to subscribe to www.niqi.co.za (you’ll find the sign-up box on the home page) and join the Facebook fan page to stay in the loop.
Scroll down to view pictures and recipes from the workshop.
Clay participant-badge pins by Fatima at The Lucky Packet.
Rowena Saloojee demonstrated fresh looks and hijab-styling for Summer.
Naqiyah Mayat took participants through six place-setting looks and how one could add a touch of charm to a casual table by using paper-crafted centre-pieces and handmade placemats.
Saaleha Bamjee elevated the basic lunch bag to a quick gifting solution and provided the participants with access to paper-craft templates she made exclusively for the workshop.
Scenes from the Formal Evening Tablescape
A bejewelled theme set by metallics, rich brocades, crystals, fresh peachy roses and paper-craft elements.
Find the tutorial for the Kusudama Table Trails here.
Keep dinner-table conversation flowing finely with the addition of these ‘social stirrers’ from www.ingoodcompany.co.za
The Living the Lifestyle workshops always end on the high note of a well-spread High Tea table:
Red velvet cupcakes (by Roweena Saloojee)
Baked cream cheese (by Farzana Mia) – recipe below
Flourless chocolate & vanilla cake (by Saaleha Bamjee)
Fruity cream cheese dip (by Saaleha Bamjee)
Rafaello mousse (by Naqiyah Mayat)
Passionfruit cheesecake (by Naqiyah Mayat)
Chocolate cupcakes with a strawberry heart and whipped cream (by Naqiyah Mayat)
Scones with orange cream and naartjie segments (by Naqiyah Mayat)
Eton mess (by Naqiyah Mayat)
Prawn served on a bed of coriander pesto with avocado and peppadew (by Naqiyah Mayat) – recipe below
Chicken mayo sandwiches (by Naqiyah Mayat)
Cucumber and cream cheese appetizers (by Naqiyah Mayat)
Paté with oak-smoked norweigan salmon (by Naqiyah Mayat) – recipe below
Recipe inspired by Farzana Moolla, adapted by Naqiyah Mayat
Marinate 400g of small prawns in:
1 tsp of paprika
1 tsp of ground garlic
1 tsp of lemon juice
half a tsp of salt
a drop or two of Tabasco or any other chili sauce
Cook the marinated prawns in one tablespoon of garlic butter and set aside to cool.
Don’t discard the juices that have collected in the pan. Make a paste of corn flour and water to thicken the sauce and coat the prawns.
For the coriander pesto:
a handful of coriander
4 TBSP of almonds, with the skin removed
1 TBSP of pine nuts (optional)
2 cloves of garlic
a glug of olive oil
1 TBSP lemon juice
2 TBSP of mint chutney, or jalepeno sauce
1 small green chili
2 hot sweet peppadews
Blitz until smooth, but still a wee bit chunky.
Slice your bread (rye, ciabatta or soft rolls will do) and spread a thin layer of mayonnaise or miracle whip on the base.
Top with half a teaspoon of the coriander pesto and a thin slice of avocado (I used a potato peeler, and dipped the avocado in lemon juice to prevent browning).
Place one or two prawns on top.
Garnish with a small piece of peppadew and parsley.
1 tin of salmon, water drained
1 tin of tuna, water drained
1 small onion, finely chopped
250ml of cream, whipped
125ml of miracle whip or mayonnaise
125ml of Nando’s Perinaise
salt and black pepper to taste
6tsp of gelatine dissolved in 80ml of boiling water
Mix all the ingredients together. Ensure that the fish is mixed in well.
Coat a mould with Spray And Cook and pour in the paté mixture.
Refrigerate overnight, and serve with crackers or toast.
Baked Cream Cheese
Recipe inspired by her sister-in-law Muheeba, and adapted by Farzana Mia
1 block Philadelphia cream cheese
1/2 bottle hot sweet peppadews,
A handful of basil
Chilli garlic pepper
Fresh black pepper crushed,
a bit of lemon juice,
the juice from the jar of Peppadews
Few drops olive oil
Few squeezes sweet chilli sauce
Chop peppadews finely, add chopped herbs and spices, lemon juice, sweet chilli sauce and olive oil. The paste will be thick.
Lightly grease a biscuit sheet.
Place block of cream cheese on the sheet and spoon prepared mixture on top of the cheese.
Bake for ten minutes.
Serve with french loaf or slices of rye bread.
Photography by Saaleha at www.saaleha.com