11 C
Cape Town
Monday, June 29, 2026
Home Blog Page 3155

Smile Breakfast for Children’s Beds with Bobby and Lindy

Help us buy 20 hospital beds for terminally ill and severely disabled children needing intensive care at Nazareth House…

Cape Town’s iconic Nazareth House provides long-term residential care to children ranging from ages 5 years to 18 years who have very special needs and absolutely no other source of care and support. Recently, the Department of Social Development approached Nazareth House with the request to also provide terminal care to children, where no further medical intervention is possible. Normally these children would lie in a hospital ward or institution and pass away within a cold, clinical environment, as their families have either abandoned them, or can no longer care for them. Nazareth House has agreed to the request, but is now in desperate need of 20 additional hospital beds to accommodate these children who need specialized intensive care in a loving environment.
Smile 90.4FM’s morning show, Smile Breakfast with Bobby and Lindy, has taken up the challenge to raise the necessary funds to equip Nazareth House with the 20 specialised hospital beds they so desperately need.
The 20 hospital beds will be acquired from a specialized supplier at the cost of R12 500 per bed. The total amount to be raised will therefore be R250 000.
You can help by making a donation from as little as R20 to the ‘Smile Breakfast for Children’s Beds’ fundraising drive.
Please share the information on this fundraising initiative to further help Smile 90.4FM reach our target of buying 20 hospital beds for terminally ill and severely disabled children needing intensive care at Nazareth House.
Lets bring a smile and comfort to these children who need it so much.
 
 
 
 
 

The Higher Lower Game on Smile Drive

Explore the internet safely with E-SET internet security and stand in line to win your share of R25 000. This week on Smile 90.4FM we’re playing the Higher Lower Game with E-SET, where you get to guess which term gets searched for more. Is it Gangnam Style or 50 Shades of Grey? Justin Bieber or Nelson Mandela? The more you get right, the more you win! The Higher Lower Game with E-SET Internet Security. Enter now.

E-set
Sending

Explore the great online securely, protected by our award-winning Antivirus and Internet Security technology. Trusted by over 130 million users globally, with the legendary ESET® NOD32 Antivirus engine at its core, our products provide essential defence against malware like ransomware.
Your personal online data is now safer than ever! ESET’s special features shield you from hacking attacks and protects your online identity, even when connected to vulnerable public Wi-Fi.  The Banking & Payment Protection feature keeps you safe while banking or shopping online. Built-in Anti-Theft allows you to track, locate and retrieve your missing laptop.
Get your free 30-day trial visit E-set

Do BIGGER things with the Samsung Galaxy Note8

WHY THINK SMALL IF YOU CAN DO BIGGER THINGS? 
The new Samsung Galaxy Note8 has arrived!  It’s the ultimate doing machine for people who make things happen.
To experience exactly what it can do, tune in to Smile Breakfast with Bobby and Lindy for the Samsung Galaxy Note8 Do Bigger Things Challenge.
samsung pic

Two people…

One daily challenge…

With the Galaxy Note8 in your hand, bigger things are just waiting to happen.
You could win R5 000 cash and the chance to win a Samsung Galaxy Note8 at the end of the week!
Register here to play:

Proudly brought to you by the new Samsung Galaxy Note8.
Do Bigger Things.

Peter and Ashley's Recipe’s

Grilled yellowtail

 
For the yellowtail:

  1. Portion the yellowtail into clean fillets
  2. Season the fillets with salt and olive oil
  3. Grill the yellowtail to rare on an open fire, rotating to make sure it colored evenly
  4. Slice .5cm thick for serving

 
Asian Pesto
90g macadamia nuts
30g peanuts
150g roasted green pepper flesh
85g olive oil
18g sherry vinegar
15g chopped garlic
8,5g coriander
8g salt
4g basil leaves
20g ginger
1 green jalapeno chilli
juice of three limes
2 tsp fish sauce
 

  1. Roast the nuts in the oven at 180c till golden
  2. Combine the nuts and all the ingredients in a blender and blend till smooth.
  3. Store in the fridge until needed

 
Tempura dune spinach
 
6 pieces dune spinach
220g soda water
120g tempura flour
Veg oil for deep frying
 

  1. Make sure all your ingredients are cold
  2. Combine the soda water and tempura flour, using chopsticks and making sure not to mix till smooth.
  3. Heat the oil to 180c
  4. Wash the dune spinach in the ocean to make sure all the sand is off
  5. Dip the dune spinach in the batter and fry till crisp

 
Sesame sauce
1 cup freshly toasted Sesame Seeds
1/3 cup Japanese Soy Sauce
1/3 cup sugar
1/3 cup rice wine vinegar
1/2 cup sake
1 tsp light miso paste
2 tsp Dashi powder
1 tsp sesame oil
1 tsp salt
 

  1. Place sesame seeds in food processor.  Process until ground seeds don’t move any more.  Ensure that all the seeds are very well ground.
  2. Add sesame oil, miso paste, dashi powder, sugar and vinegar.  Blend until smooth.  Add all other ingredients, blend until smooth.
  3. Pour into a clean glass jar, refrigerated.  Shake before use.

 
Tsukudani
25g Kombu
2 tbs sugar
3 tbs soya sauce
3tbs mirin
1 tsp dashi
2 cups water
3 tbs vinegar rice wine vinegar
 

  1. soak kombu in rice wine vinegar
  2. combine all the ingredients in a pot and simmer on the stove for 25 min until the kombu is soft

 
Home made Japanese mayonnaise
2tbs rice wine vinegar
2 tbs dashi
1 tsp Dijon mustard
1 egg yolk
¾ cup oil
½ tsp sugar
1tsp salt
 

  1. Reduce the vinegar and dashi to 1 tbsp
  2. Put the vinegar and dashi mix into a mixing bowl
  3. Add the mustard and egg yolk
  4. Slowly mix in the oil
  5. Add the sugar and salt

 

Peter and Ashley’s Recipe’s

Grilled yellowtail

 

For the yellowtail:

  1. Portion the yellowtail into clean fillets
  2. Season the fillets with salt and olive oil
  3. Grill the yellowtail to rare on an open fire, rotating to make sure it colored evenly
  4. Slice .5cm thick for serving

 

Asian Pesto

90g macadamia nuts

30g peanuts

150g roasted green pepper flesh

85g olive oil

18g sherry vinegar

15g chopped garlic

8,5g coriander

8g salt

4g basil leaves

20g ginger

1 green jalapeno chilli

juice of three limes

2 tsp fish sauce

 

  1. Roast the nuts in the oven at 180c till golden
  2. Combine the nuts and all the ingredients in a blender and blend till smooth.
  3. Store in the fridge until needed

 

Tempura dune spinach

 

6 pieces dune spinach

220g soda water

120g tempura flour

Veg oil for deep frying

 

  1. Make sure all your ingredients are cold
  2. Combine the soda water and tempura flour, using chopsticks and making sure not to mix till smooth.
  3. Heat the oil to 180c
  4. Wash the dune spinach in the ocean to make sure all the sand is off
  5. Dip the dune spinach in the batter and fry till crisp

 

Sesame sauce

1 cup freshly toasted Sesame Seeds

1/3 cup Japanese Soy Sauce

1/3 cup sugar

1/3 cup rice wine vinegar

1/2 cup sake

1 tsp light miso paste

2 tsp Dashi powder

1 tsp sesame oil

1 tsp salt

 

  1. Place sesame seeds in food processor.  Process until ground seeds don’t move any more.  Ensure that all the seeds are very well ground.
  2. Add sesame oil, miso paste, dashi powder, sugar and vinegar.  Blend until smooth.  Add all other ingredients, blend until smooth.
  3. Pour into a clean glass jar, refrigerated.  Shake before use.

 

Tsukudani

25g Kombu

2 tbs sugar

3 tbs soya sauce

3tbs mirin

1 tsp dashi

2 cups water

3 tbs vinegar rice wine vinegar

 

  1. soak kombu in rice wine vinegar
  2. combine all the ingredients in a pot and simmer on the stove for 25 min until the kombu is soft

 

Home made Japanese mayonnaise

2tbs rice wine vinegar

2 tbs dashi

1 tsp Dijon mustard

1 egg yolk

¾ cup oil

½ tsp sugar

1tsp salt

 

  1. Reduce the vinegar and dashi to 1 tbsp
  2. Put the vinegar and dashi mix into a mixing bowl
  3. Add the mustard and egg yolk
  4. Slowly mix in the oil
  5. Add the sugar and salt

 

error: Content is protected !!