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Baking

Passion Fruit Olive Oil Slices

I’d like to think that every recipe on this blog is good but once in a while something comes along which knocks it out of the park. And these Passion Fruit Olive Oil Slices knocks it out of the park completely. They are so good and impossible to resist. Rich, velvety passion fruit curd on a buttery shortbread.  Moreish on a whole other level! I spent quite a bit of time thinking of what recipe to make with olive oil after the kind people at Baleia Wines sent a bottle of their Extra Virgin Olive Oil. I wanted to go sweet again having made this delicious Olive Oil Polenta Cake last year but I did not want to bake a cake again. Coincidentally a friend sent a link to these Lemon Bars with Olive Oil and Sea Salt at just the right time and I decided to make it with passion fruit or granadilla as we call it in South Africa. I think the grassy notes and concentration of fruit flavours in the oil was a perfect match for the intensely perfumed passion fruit. And the bitterness of the oil played off against the sweet richness of the curd and definitely amplified the passion fruit flavour. The curd is quite soft because of the oil so you need to store these in the fridge. I popped them in the freezer and took them out as needed (as many a late night snack). The original recipe called for 300g sugar which I used but I think you could reduce that to 200g or at least 250g of sugar. The recipe also has quite detailed instructions about boiling the curd with the cornflour to ensure a good set. I have to admit I never knew that you could overcook cornflour, thereby “deactivating” the mixture and ending with a runny consistency. Voting has opened in the People’s Choice category for this year’s Pink Lady Food Photographer of the Year. Vote for your favourite of the 400 images that has been shortlisted across all the categories for 2016. And if you look closely, I am thrilled to have 4 shortlisted images this year in the Cream of the Crop, Marks & Spencer Food Portraiture and the Food Blogger categories. Print Yum Passion Fruit Olive Oil Slices IngredientsShortbread: 155g flour 50g sugar 25g icing sugar, plus more for sprinkling ¼ tsp salt 140g cold butter, cut into cubes Curd: ½ cup passion fruit (granadilla) pulp (seeds removed to taste) 2 tbsp lemon juice 300g sugar 2 large eggs plus 3 yolks 2 tsp cornstarch good pinch of salt 60g grams butter 60ml extra-virgin olive oilInstructionsHeat oven to 165 degrees C Line a 20cm x 20cm baking pan with enough baking paper to hang over two of the sides (to be used as handles later to lift the bars out of the pan) Pulse together the flour, sugar, icing sugar and salt in a food processor, or whisk together in a large bowl Add the butter and pulse (or use two knives or your fingers) to cut the butter into the flour until a crumbly dough forms Press dough into prepared pan and bake until shortbread is pale golden all over, 30 to 35 minutes. While the shortbread is baking, prepare the passion fruit curd In a small saucepan, whisk together passion fruit pulp, lemon juice, sugar, eggs and yolks, cornstarch and sea salt over medium heat until boiling and thickened (about 3 to 5 minutes) Make sure mixture comes to a good boil for one minute (but not longer) or the cornstarch won’t activate and the curd will be thin and runny Remove from heat and whisk in butter and olive oil When the shortbread is ready, take it out of the oven and carefully pour the curd onto the shortbread base Return the pan to the oven and bBake until topping is just set, about 10 to 15 minutes Allow to cool to room temperature, then refrigerate until cold before cutting into bars Sprinkle with icing sugar (optional)Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/passion-fruit-olive-oil-slices/ We’ve had a number of enquiries for the next Food Photography Workshop and I am pleased to confirm the 15th of May 2016 for the next one. Let me know if you would like to attend. More details here . More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook     

Spicy Salted Caramel Popcorn

You just know this Spicy Salted Caramel Popcorn will be good and then it delivers so much more. The sweetness comes through first with the spiciness of the cumin and cinnamon following. On top of that it is super crunchy, leaving you unable to stop putting your hand in the bowl for more. This recipe is from Sam Linsell’s gorgeous new book called Sweet. Sam told me about the book in December last year and I have been eagerly waiting for it to hit the shelves. The book is an array of sweet recipes divided into four categories of Vanilla, Caramel, Chocolate and Fruit. Combined with Sam’s beautiful photography the book is a feast for your sweet tooth. I was immediately drawn to this popcorn recipe, not just for its simplicity but I love making caramel and the idea of adding the spice makes this deliciously different. The spices are mild enough to not overpower but adds a wonderful edge, yet still making this a party snack suitable for children too. If you want a bit more bite, add a teaspoon or so chili powder to the spice mix. When making caramel you have to watch it like a hawk and not allow it to go too dark (it happens in a split second) as it will burn and be bitter and you have to start all over again. Your best bet is to invest in a sugar thermometer for sugar work and making caramel. That thermometer also opens the door to Italian meringue which is the best thing in the world. The one thing about Sam’s recipes is that you know they have been tested properly and that they work, so baking from this book is an absolute pleasure. The cakes are divine, the Vanilla Cake with Poached Pears is one I am definitely making and the pages are filled with fantastic tarts, biscuits and yummy desserts. The books is also dotted with the best ice cream recipes, something I think Sam does really well. I was also happy to see that the Caramel Cinnamon Buns with Raisins made it to the book. I used that recipe to base those insanely good Boozy Chocolate Sticky Buns for Xmas 2014 on and it remains such a popular recipe, even getting featured on Buzzfeed. Print Yum Spicy Salted Caramel Popcorn Ingredients125g corn kernels 10ml coconut oil or other neutral oil 5ml ground cumin 5ml ground cinnamon 3ml paprika 5ml salt 2ml bicarb of soda 150g butter 200g white sugar 30ml golden syrup 5ml vanilla extractInstructionsPreheat the oven to 120 degrees C Line a baking tray with baking paper Make the popcorn any way you prefer Once popped, transfer the popcorn to a large deep bowl, filling up the bowl only half, allowing space to toss the caramel Mix all the spices and bicarb together and set aside In a medium size, heavy-based pot bring the butter, sugar and syrup to the boil Continue to let it bubble, stirring continuously, until the mixture turns a golden sandy brown colour and reaches the hard crack stage (155 degrees c) Add the vanilla extract and spice mix and stir vigorously for a few seconds and remove from the heat Pour the hot caramel over the popcorn and toss to coat Spread the caramel covered popcorn evenly on the prepared baking tray and bake for 15 minutes Remove it from the oven and toss to ensure it’s evenly coated Return it to the oven for a further 15 minutes, then remove, toss again and leave to cool Once cool, break it up and store in an airtight container Recipe from Sweet by Samantha LinsellSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/spicy-salted-caramel-popcorn/ Extracted from Sweet by Sam Linsell (Struik Lifestyle). Sweet is available at all major bookstores and is a welcome and beautiful addition to any collection.

Peanut Butter Nougat Cookies

Saturday the 2nd saw Cookie Swap 4. An initiative started by Ishay Govender-Ypma, it was also the second year that concurrent swaps were held in Johannesburg and Durban. It is a fun afternoon of loads of cookies and catching up with fellow bloggers and bakers. The most important part of the event though is the fund raising. This year the beneficiaries were Learn to Earn’s Bake for Profit course. The course, aimed at unemployed women, is designed so that both baking and business skills learnt in theory, are put into practice in real life situations. The need was there to raise funds for electric frying pans, electric beaters and calculators. This year all three the swaps managed to raise R24000, with every cent going towards getting the much needed equipment. Of course it would have been impossible without the help of generous sponsors of some pretty fantastic auction items: Yuppiechef, Nomu, SafariNow, Bacon of the Month, Nicoletta, Wild Peacock, Rain Africa, Random House Struik, Cape Town Fashion, 12 Apostles Hotel and The Oyster Box. It took me a while to decide what cookies to bake. I hardly ever bake cookies, so I need to go through a number of recipe books to finally make up my mind. The initial idea was to try and improve on last year’s Cowboy Cookies but I decided after a while that they can not be improved on and should be left alone in their glory as the best (and hottest) cookies I had baked. I had never baked any kind of peanut butter cookie so set forth to find a recipe. Bill Granger’s recipe seemed easy and I decided to replace the chocolate with nougat. Chopping the nougat is a bit of a pain so I placed it in the freezer overnight to harden. Chopped it in big chunks and placed it in the food processor and blitzed it to smaller bits. I had to hold on to the processor for dear life and it did sound like it was going to shatter at any minute but it seemed to have worked. If anyone has a better idea please let me know! These Peanut Butter Nougat Cookies are by no means the prettiest but they are deliciously chewy and definitely deliver on a nougat and peanut taste. A big shout out to Ishay for all the work in giving us the opportunity to help. Here’s to Cookie Swap 5! Print Yum Peanut Butter Nougat Cookies Ingredients75g white sugar 75g muscovado sugar 2 tbs butter 4 tbs crunchy peanut butter 1 egg 1 tsp vanilla extract 155g flour 1 tsp baking powder 100g nougat, chopped 30g chopped roasted and salted peanutsInstructionsPreheat the oven to 190 degrees C. Line two baking trays with baking paper. Beat the sugar, butter and peanut butter with an electric beater for about 5 minutes until creamy. Add the egg and vanilla and beat until well combined. Sift together the flour and baking powder and fold into the mixture. Stir in the nougat and peanuts. Take heaped tablespoons of dough and roll into balls with your hands. Place on the trays and flatten slightly with a fork, leaving space for spreading. Bake for about 12 – 14 minutes until a dark golden brown. Cool on a wire rack (they will harden as they cool) and store in an airtight container. Adapted from Bill GrangerSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/peanut-butter-nougat-cookies/  

Gingernut Crusted Chocolate Brownies

The idea for these Gingernut Crusted Chocolate Brownies come from a brownie recipe I saw in one of the recent Donna Hay issues. Her brownie recipe had a crust of amaretti biscuits that I thought was a pretty good (and tasty) idea. I did not have amaretti biscuits and also thought that the amaretti biscuit recipe would work out quite expensive so opted to amend the recipe and back a batch with a crust of gingernut biscuits. It worked really well and I can certainly say these Gingernut Crusted Chocolate Brownies are the best brownies I have ever baked (and probably eaten). The gingernut biscuits make a chewy and crunchy base while the brownie on top is a rich, fudgy chocolate concoction. The ginger flavour got a bit lost in the baking process (I just used standard shop bought gingernut biscuits) so I do think an added teaspoon of ground ginger would work pretty well if you want bit more of a ginger flavour coming through. The quantity of the biscuits in the original recipe seemed too little to me so I doubled the quantity. Doubling the quantity worked well and it gives you a substantial biscuit crust. I also added some instant espresso powder to the brownie batter, as I don’t think chocolate should exist without adding coffee and vanilla when baking. I am thrilled that the Recipe Index has been given a visual makeover. Instead of just a recipe listing, every recipe now shows the image of the dish, making it much easier to search and find a recipe to prepare. I hope you like it as much as I do.  Enjoy! Print Yum Gingernut Crusted Chocolate Brownies Ingredients400g ginger snap biscuits, crushed 175g butter, melted 1 tsp ground ginger (optional) 225g butter 200g dark chocolate (70%) 200g milk chocolate (55%) 4 eggs 220g white sugar 175g brown sugar 2 tsp vanilla extract 1 tsp instant espresso powder ½ tsp salt 150g cake flour, sifted InstructionsPreheat the oven to 180 degrees C Line and grease a 20cm x 30cm baking tin Mix the biscuits, butter and ginger (if used) and spoon the mixture into the baking tin Use the back of a spoon to press the mixture down evenly and place in the freezer until needed Place the butter and chocolate in a medium saucepan and heat over a low heat Stir until melted and smooth and set aside Beat the eggs, sugar, vanilla, espresso powder and salt and whisk to combine Add the egg mixture to the chocolate mixture and stir until combined Add the flour and mix well Pour over the frozen cookie base and cook for 35 – 40 minutes until fudgy when tested with a skewer Let the brownies cool completely in the tin, cut into squares and serve Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/gingernut-crusted-chocolate-brownies/   Below are a few more of my favourite chocolate recipes : Churros with Dark Chocolate Sauce Mocha Raspberry Millefeuille Chocolate Stout Cake More photos, food and travel stories on: Instagram Pinterest Twitter Facebook  

Breads

Naan Breakfast Pizza

Just over a week ago the lovely people at Cobb dropped off their “Kitchen in a Box”  Premier Cooking System. A nifty outdoor cooker that can roast, fry, grill and bake. It even has a roasting rack to roast a chicken! I could not wait to use it and immediately knew what recipe I want to try first. This Naan Breakfast Pizza that crossed my path a while back. Up until now I have just not been able to make a good pizza at home. I am not nearly efficient enough to whip up pizza dough and those days that I actually am, I can never get the base thin enough for a crisp pizza. And frozen pizza bases are terrible! I have tried using pita breads but can never halve a pita bread without tearing it into pieces. But using naan bread is such a great idea. It is thin enough to crisp nicely while baking and has a lot more flavour than any pita bread or frozen base will ever have. The naan bread retains that chewiness without drying out and the edges become deliciously crisp. Here is a video I have made showing how incredibly easy it is to make a Naan Breakfast Pizza : The options really are endless in terms of toppings. It all depends what you like or not. You could pile on the bacon, sausage and left over grilled meats or make a veggie version with mushrooms, roasted peppers and baby tomatoes. These are so easy to make in a conventional oven too. Just preheat the grill and pop them under the grill until the egg is cooked. And since they do not take too long every person can make their pizza with their own choice of toppings. The toughest part of this recipe is going out to get the Naan! Do enjoy! More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook Print Yum Naan Breakfast Pizza IngredientsAs with any pizza, the toppings are really endless. For this breakfast version and I used a spicy tomato sauce, some fried bacon, sliced Spanish sausage, halved rosa tomatoes and mozzarella cheese. And since it was breakfast, I made a slight dent in the middle of all the ingredients and cracked a fresh egg. Sauce: 390g crushed tomatoes generous glug of olive oil 2 crushed cloves of garlic 1 fresh chilli, chopped 1 -2 tablespoons sugar salt and pepper for seasoningInstructionsFry the garlic and chilli in the olive oil until soft. Add the crushed tomatoes and sugar. Season with salt and pepper and simmer for about 10 minutes until it has reduced a bit. Spoon a thin layer of sauce on top of the naan and top with the remaining pizza ingredients If you do not have a fabulous Cobb system, heat the grill and place the pizzas about 15 cm below. Grill until the cheese is just melted and egg white just set (it will cook some more once you remove it from the heat). Sprinkle with some chopped chives and serveSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/naan-breakfast-pizza/

Butterkuchen, Grilled Nectarine, Labneh and Dukkah

This is hardly a recipe but more of a quick summery dessert suggestion of Butterkuchen, Grilled Nectarine, Labneh and Dukkah. The dessert shines in its simplicity and use of summer’s bounty of stone fruit. I just love how it is a delicious combination of textures and flavours with no effort at all. The soft buttery cake, topped with tart grilled nectarines, sprinkled with a spicy dukkah, served with a dollop of salty labneh. It is not a very sweet dessert and if you long for some more sweetness add a drizzle of honey. The use of the butterkuchen is purely incidental. I was at the market in the morning and grabbed a few slices from the Woodstock Bakery stall. You could use any enriched and sweetened bread or pastry. I also stuffed some grilled nectarines in an almond croissant and as you can imagine it was all kinds of delicious. I love using labneh but you could use any other soft creamy cheese of your choice. A homemade ricotta or mascarpone would be just a tasty. Labneh is essentially a cheese made from straining yoghurt, resulting in a deliciously thick, creamy and tangy soft cheese. You can use it as you would any cream cheese, as the basis for tzatziki or spread it inside a pita or wrap. The straining process is very easy and takes 12 – 48 hours. The longer you strain it, the thicker the cheese will become. Should you want a firm cheese to roll into balls you can strain it for the full 48 hours but I prefer to strain it for 24 hours. I also use a double cream full fat yoghurt. I am not too sure if a low fat yoghurt will give you the same consistency in the same time. These are two of my other recipes where labneh is the star : Pistachio Labneh Ice Cream and  Zucchini Labneh Tart with Dukkah. Enjoy! Click here for many more festive recipes Print Yum Butterkuchen, Grilled Nectarine, Labneh and Dukkah IngredientsButterkuchen or any other sweet yeasted bread or pastry of your choice Fresh nectarines, halved and grilled Labneh or other cream cheese Dukkah Honey InstructionsPlace the grilled nectarine halves on top of a slice of butterkuchen Sprinkle with dukkah Serve with a dollop of labneh and a drizzle of honey Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/grilled-nectarine-labneh-dukkah/  More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Caprese Sandwich

This Caprese Sandwich is another interpretation of “braaibroodjies” that I seem so keen to keep doing. There are a few recipes now on the blog playing with breads suited for a barbecue (you can see them at the end of this post) and they are all seriously good. This one is probably the easiest as it is all shop bought ingredients piled into a fresh ciabatta and then baked to a crispy outside and a melty cheesy inside. Happy faces all round. I found the inspiration in the latest issue the Donna Hay magazine. It the 16th birthday issue and even though there are some fantastic baking recipes in it, I was drawn to her recipe for Smoked Mozzarella and Olive Sandwich. I have to admit neither of those ingredients appealed to me but the simplicity of the recipe did and as this coming Heritage Day is the big barbecue weekend of the year all around the country, I thought the timing could not be better. And since we heading into spring what better than the fresh and colourful ingredients of a caprese salad and to turn it into a Caprese Sandwich. Making the sandwich is super easy. Cut the best ciabatta loaf you find in half horizontally, spread both halves with basil pesto (shop bought or homemade if you are on top of your game), a rich tomato sauce on the one half and slices of mozzarella on the other half. Sandwich the two halves together, bake until the cheese is melted, the bread crispy on the outside, then slice and serve. Now what could be easier! Enjoy! I am collaborating with Nikon South Africa again on the 30th of September for a morning of food photography and blogging. It will be a hands on session covering the basics of photographing food, some styling tips plus we’ll spend time on how to get your food blog started and your images out there. The workshop is open to all and not just Nikon users so join us and get inspired. And I promise there will be cake. More details here : https://www.nikonschool.co.za/school/event/4 ** Disclaimer: Olive oil provided by Baleia Extra Virgin Olive Oil I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples. Print Yum Caprese Sandwich Ingredients1 tin chopped tomatoes Salt, pepper and sugar to season A good glug of Baleia Extra Virgin Olive Oil 4 heaped tbsp basil pesto 250g mozzarella, sliced 1 ciabatta loaf Baleia Extra Virgin Olive Oil for brushing InstructionsPlace the tinned tomatoes in a small saucepan and season. Add a good glug of olive oil and bring the tomatoes to a fast simmer. Stir occasionally and simmer until it has reduced to a thick sauce Remove the sauce from the heat and set aside Preheat the oven to 220 degrees C Cut the bread in half horizontally Place the bread cut side up on an oven tray and brush liberally with some olive oil Bake the bread for about 10 minutes until golden Spread both halves of the bread liberally with the pesto Spread the one half of the bread with about half of the tomato sauce (save the leftover sauce for another meal) Place the slices of cheese on the other half of bread Sandwich together, brush the crust with some olive oil, place back in the lower half of the oven and bake for about 15 minutes until the cheese has melted (cover with foil if the bread browns too much) Uncover, slice and serve hot Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/caprese-sandwich/ Click below for my other breads suited for a barbecue Gourmet Stuffed Braai Loaf Mumbai Cheese Toastie Cheese and Onion Tray Bake More photos, food and travel stories on: Instagram Pinterest Twitter Facebook  

Olive Oil Flatbreads with Fried Aubergine, Boiled Eggs and Harissa Mayo

This recipe for Olive Oil Flatbreads with Fried Aubergine, Boiled Eggs and Harissa Mayo is my own twist on a stunning image I saw on Instagram shot by Gareth Morgan for Tesco Magazine.  It looked so good and the flavour combinations so up my alley, I immediately set out to find the recipe. The recipe was a pita filled with boiled eggs, fried aubergine, red onion and the spicy, herby middle eastern sauce called zhoug. Zhoug is from Yemenite origin and a popular sauce in Syria and Israel. I think the first I tasted the sauce was in Beirut at Tawlet. I felt like baking bread so skipped buying the the pita breads and made my own olive oil flatbreads. Granted, a bit more effort than store bought pita bread but nothing beats freshly baked bread and these are ridiculously easy to make. The recipe for the flatbreads come from one of my favourite blogs, Milk and Honey I did not make my own zhoug but opted to make a harissa mayo that I knew would work well with the boiled eggs and the aubergine. There are many recipes out there for harissa if you want to make your own but I opted for a shortcut and used the harissa paste made by Pesto Princess. I always have a bottle of their harissa in the fridge and another one in the freezer as backup. It is such a great sauce to jazz up a meal. Liberally brush some sliced chicken breasts with the harissa, let it marinade, then flash fry and serve on top of a salad. Quick, easy and so good. These olive oil flatbreads make a fabulous vegetarian breakfast, lunch or dinner and you can get creative as you like with the toppings. The recipe is for 8 flatbreads and the toppings are for 4 so you will have some flatbreads left over for the quantity of toppings mentioned so just pop them in the freezer. Or double the quantity of the toppings. Enjoy! I hope you enjoy this recipe for Olive Oil Flatbreads with Fried Aubergine, Boiled Eggs and Harissa Mayo. If you’ve made the recipe share your dish with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Print Yum Olive Oil Flatbreads with Fried Aubergine, Boiled Eggs and Harissa Mayo IngredientsOlive Oil Flatbreads (makes about 8) 330ml warm water 1 tsp active dry yeast 400g flour, plus more for kneading and rolling out 2 tsp sea salt 2 tbsp Baleia Extra Virgin Olive Oil, plus more for the bowl Seasonings for flatbreads: Baleia Extra Virgin Olive Oil sesame seeds chilli flakes sea salt flakes Toppings for 4 flatbreads : 2 aubergines, sliced into 4-5mm slices 3 tbsp Baleia Extra Virgin Olive Oil 4 eggs, at room temperature ¼ red onion, very thinly sliced 3 tbsp harissa (depending on strength of the paste) ½ cup mayo fresh coriander to garnish InstructionsFlatbreads : Sift the flour and salt together in a large bowl and make a well in the centre Add the yeast and olive oil to the water then pour it into the well in the dry ingredients, stir to bring it together The dough will be sticky and wet Turn the dough out onto a floured surface and knead for 5 minutes or until smooth and quite elastic, incorporating extra flour as required Oil a large bowl (about half a tablespoon of olive oil should do) and place the dough in it, turning to coat Cover with cling film and let it sit in a warm spot until it’s doubled in size Preheat a griddle pan over high heat Divide the dough into golf ball sized pieces (about 8) and on a floured surface roll each out to form a small oval shape, of about 5mm thickness Cook the flatbreads for about 1½ minutes on one side until charred in spots While the flatbread is cooking brush the exposed side with some olive oil and sprinkle with the sesame seeds and chilli flakes Turn the flatbread over and cook it briefly for about another minute or so until the bread is cooked through Remove them from the heat, brush with more olive oil and sprinkle with sea salt flakes. Repeat until all the flatbreads are cooked Wrap them in foil while your prepare the toppings Heat some olive oil in a large nonstick frying pan over a medium-high heat. Fry the aubergine in batches for about 4 mins on each side until cooked, covering the pan to keep the heat in and to help soften the flesh (add more oil as needed). Transfer to a piece of greaseproof paper, season and set aside while cooking the remaining aubergine Meanwhile, bring a medium saucepan of water to the boil and add the eggs Boil for 8 mins for medium hard-boiled or 9 mins for hard-boiled Drain and refill the pan with cold water Add the cooked eggs and set aside Mix the harissa and mayo and spoon some of the mayo on the base of 4 flatbreads, then divide the aubergine and sliced onion between the flatbreads Peel and thickly slice the eggs and add them on top Finish with the remaining mayo and garnish with some fresh coriander Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/olive-oil-flatbreads/ ** Olive Oil provided by Baleia Extra Virgin Olive Oil. I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples. More photos, food and travel stories on: Instagram Pinterest Twitter Facebook A few more of my favourite bread recipes Ukrainian Garlic Bread Cheese and Onion Tray Bread  

Breakfast

Dutch Baby

A Dutch Baby is not Dutch and neither is it a baby. Derived from the German Pfannkuchen, it is a large puffy pancake fit for a celebratory breakfast with minimal fuss or to make an ordinary midweek meal all the more special with a delicious dessert. You make a thin pancake batter, pour it into a blazing hot cast iron pan and place it in a hot oven. The batter puffs up around the edges and rises higher and higher, while turning a beautiful golden brown colour. Your kitchen smells amazing and once you have removed it from the oven, the steam in the cooked batter evaporates and the middle will sink. The sunk middle is a perfect spot to be filled with fresh berries, icing sugar, double cream yoghurt and a few good squeezes of lemon. I drizzled the Dutch baby with a few spoonfuls of vegan coconut caramel sauce for some added luxury and flavour. This recipe for a Dutch Baby comes from my friend Errieda du Toit’s new book called Tuistafel. Directly translated as “Home Table” the richly illustrated and photographed book is a collection of Errieda’s recipes, her mother’s, her husband’s and her friends’. There is a love and joy in the air when Errieda talks about food, a number of conversations I have had the privilege in sharing. Her passion and knowledge on food, its history (and not just about South African food) seem limitless and I can talk food (and eat food) with Errieda for hours on end. Tuistafel is a delicious mix of old and new with quick trips to far flung places like Vietnam, Korea, Italy and Lebanon. I am also immensely proud that the Tabbouleh recipe I was given on my trip to Beirut a few years ago is also featured in Errieda’s beautiful book. Enjoy! I have partnered with Nikon South Africa and will present a Food Photography Workshop on the 16th of March 2017 in Cape Town. I will spend the morning showing how I create and style an image and then hand over to participants to style and photograph their own images. I am really looking forward to this workshop and hope to see you there. Follow this link to book your spot. Print Yum Dutch Baby Ingredients125ml cake flour 125ml milk 3 large eggs, lightly beaten pinch of salt pinch of grated nutmeg 60ml butter To Serve: lemon juice to sprinkle sliced berries icing snow full fat yoghurt or creme fraiche or sour creamInstructionsPreheat the oven to 220 degrees C Place a 24cm cast iron pan on a low rack and heat for 8 minutes until very hot Whisk the flour, milk, eggs, salt and nutmeg in a mixing bowl (or food processor) until just combined. Do not overmix Carefully melt the butter in the hot pan and swirl to coat Pour in the batter and bake until puffed and golden brown for about 20 – 25 minutes Do not open the oven while baking Take out of the oven (the middle will sink in) Sprinkle with lemon juice and top with berries, icing sugar and yoghurt or cream if desired Serve immediately From Errieda du Toit’s book – TuistafelSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/dutch-baby/ Click here for more baking with baking recipes. More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube  

Peanut Butter Banana Bread with Peanut Streusel

It is so easy to find a recipe online these days but there remains a certain joy to paging through a recipe book and there are always a few  books I reach for (hand written notes of recipes flying out as I open them) when I am looking for something a bit more old school. And then I find myself changing the recipe completely! I am by no means a master baker and misunderstood science at school too much to even attempt to change a baking recipe but I always tell myself I can make a trifle if it does not work. My first instinct is always to cut the sugar – I find too sweet masks other flavours and in this recipe the bananas adds a lot of their own sweetness plus the streusel on top packs a sweet punch. I wanted to cut the butter and thought peanut butter would add a good flavour. The peanut butter does not overwhelm and adds some depth to the banana flavour. I think adding the streusel on top works really well. It carries the peanut flavour and adds a wonderful sweet crunchy texture which elevates the humble banana bread. Print Yum Peanut Butter Banana Bread with Peanut Streusel IngredientsBread 2 eggs ¾ cup sugar ½ cup peanut butter 2 cups flour 1 teaspoon baking powder 1 teaspoon bicarbonate of soda ½ teaspoon salt 4 medium ripe bananas, mashed 1 teaspoon vanilla extract ½ cup Greek style yoghurt Streusel ¼ cup peanuts roughly ground ¼ cup flour ¼ cup soft brown sugar ½ teaspoon cinnamon 2 tablespoon butterInstructionsPreheat the oven to 180 degrees C. Grease a 2l loaf pan and line the base with baking paper. Combined all the streusel ingredients and rub between your fingers until it resembles breadcrumbs and set aside. Beat the eggs and sugar until pale and thick. Add the peanut butter and beat until combined. Mix in the bananas, vanilla extract and yoghurt. Sift the flour, baking powder, bicarb and salt. Add the flour mixture to the egg mixture and mix until just combined. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the streusel on to the batter and press it lightly down. Bake for 50- 60 minutes until a toothpick comes out clean when inserted into the middle. Let it cool a bit and turn out onto a wire rack. Remove the baking paper and let the loaf cool completely. Makes 1 medium loaf. The bread freezes very well. Slice it once cooled down and freeze in small batches. It does not take long to defrost and is still wonderfully moist.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/peanut-butter-banana-bread-with-peanut-streusel/

Naan Breakfast Pizza

Just over a week ago the lovely people at Cobb dropped off their “Kitchen in a Box”  Premier Cooking System. A nifty outdoor cooker that can roast, fry, grill and bake. It even has a roasting rack to roast a chicken! I could not wait to use it and immediately knew what recipe I want to try first. This Naan Breakfast Pizza that crossed my path a while back. Up until now I have just not been able to make a good pizza at home. I am not nearly efficient enough to whip up pizza dough and those days that I actually am, I can never get the base thin enough for a crisp pizza. And frozen pizza bases are terrible! I have tried using pita breads but can never halve a pita bread without tearing it into pieces. But using naan bread is such a great idea. It is thin enough to crisp nicely while baking and has a lot more flavour than any pita bread or frozen base will ever have. The naan bread retains that chewiness without drying out and the edges become deliciously crisp. Here is a video I have made showing how incredibly easy it is to make a Naan Breakfast Pizza : The options really are endless in terms of toppings. It all depends what you like or not. You could pile on the bacon, sausage and left over grilled meats or make a veggie version with mushrooms, roasted peppers and baby tomatoes. These are so easy to make in a conventional oven too. Just preheat the grill and pop them under the grill until the egg is cooked. And since they do not take too long every person can make their pizza with their own choice of toppings. The toughest part of this recipe is going out to get the Naan! Do enjoy! More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook Print Yum Naan Breakfast Pizza IngredientsAs with any pizza, the toppings are really endless. For this breakfast version and I used a spicy tomato sauce, some fried bacon, sliced Spanish sausage, halved rosa tomatoes and mozzarella cheese. And since it was breakfast, I made a slight dent in the middle of all the ingredients and cracked a fresh egg. Sauce: 390g crushed tomatoes generous glug of olive oil 2 crushed cloves of garlic 1 fresh chilli, chopped 1 -2 tablespoons sugar salt and pepper for seasoningInstructionsFry the garlic and chilli in the olive oil until soft. Add the crushed tomatoes and sugar. Season with salt and pepper and simmer for about 10 minutes until it has reduced a bit. Spoon a thin layer of sauce on top of the naan and top with the remaining pizza ingredients If you do not have a fabulous Cobb system, heat the grill and place the pizzas about 15 cm below. Grill until the cheese is just melted and egg white just set (it will cook some more once you remove it from the heat). Sprinkle with some chopped chives and serveSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/naan-breakfast-pizza/

Fried Eggs in Garlicky Yoghurt with Feta Cheese

Fried eggs in Garlicky Yoghurt with Feta Cheese is now the only way I want to eat eggs. It is so simple yet delicious and I do urge you try it even if it does sound like a strange combination. I love the play of the cold of the yoghurt with the heat of the fried eggs, the warmth of the paprika and the saltiness of the feta cheese. Add to that the chewy texture of a slice of sourdough and you have a delicious breakfast or light lunch and dinner. I saw a beautiful image on Pinterest and that brought me to Viktoria’s recipe. Viktoria grew up in Bulgaria where the dish is pretty much a staple and it is quite similar to the Turkish dish Çılbır, that dates back as far as the 15th century with records showing it was eaten by the Ottoman sultans. The eggs are usually poached but I loved Viktoria’s version where she fries the eggs. The crispy edge of a fried egg is the best part isn’t it? I have seen a few recipes where the yoghurt is mixed with herbs like dill or parsley which is a good alternative if you do not want to add raw garlic to the yoghurt. I also used a smoked paprika rather than sweet paprika and if you want just a little bit more heat, add a pinch of dried chili flakes to the melted butter. I love the addition of the feta cheese and think it is a must add rather than optional. Enjoy! I had a bottle of Baleia Extra Virgin Olive Oil to give away in conjunction with the recipe for Olive Oil Pound Cake and the lucky recipient is Annelize de Bruyn. Congrats Annelize! Your bottle of olive oil is making its way to you shortly. I love cooking and baking with yoghurt and you can find more Yoghurt recipe inspiration here Print Yum Fried Eggs in Garlicky Yoghurt with Feta Cheese Ingredients1½ cups full fat plain yoghurt 2 garlic cloves, smashed salt to season 4 eggs 2 tbsp Baleia Extra Virgin Olive Oil 2 tbps butter 1 tsp smoked paprika feta cheese to serve InstructionsMix the yoghurt and garlic, season with some salt and set aside in the fridge until required Heat the oil and fry the eggs until fried to your preference Divide the yoghurt between two plates and place two eggs on top of each plate In the same pan you fried the eggs, melt the butter, add the paprika and stir for a few seconds, being careful not to burn it Drizzle the butter over the eggs and yoghurt Crumble some good quality feta cheese on top, and serve with toasted slices of sourdough bread Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/fried-eggs-garlicky-yoghurt-feta-cheese/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook ** Disclaimer: Olive oil sponsored by Baleia Extra Virgin Olive Oil I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples.

Cocktails and Drinks

Hibiscus and Rose Spritzer

All of a sudden hibiscus is crossing my path and I just had to join the fun with this gorgeous Hibiscus and Rose Spritzer. Roger Jorgensen has flavoured his Primitv Vodka with hibiscus recently and I was spoilt with a champagne and hibiscus cocktail when we photographed at a restaurant recently in France. We had to spend a day in Dubai as we missed our connection to Cape Town and a friend suggested I visit the Spice Souk in old Dubai. Upon arrival you are greeted with piles of beautiful spices, rose buds and petals and the dark pinkish purple hibiscus petals. Of course there is a lot of jostling by the traders for you to buy from them. But my mind was made up when the one trader greeted me in Afrikaans when he heard I was from South Africa. But before we get to the spritzer I am pleased to confirm our first Food Photography Workshop with I am hosting with fellow FoodPhoto fotographer Francois Pistorius and well known stylist Isabella Niehaus. It is all happening on the 24th of May and you can get more details here. The hibiscus syrup is incredibly versatile. It is just the most beautiful colour, the rose water perfumes it and the star anise adds a bit of depth and an exotic spicy undertone. If you do not want to make spritzer, you could easily adapt this Strawberry Sangria or the Mango and Rooibos Tea Sangria buy replacing some of the liquid and adding a cup of the hibiscus syrup. Of course a tablespoon or so of the syrup topped with some bubbly makes for a beautiful and tasty celebratory cocktail. Just omit the vodka if you want to keep the spritzer non-alcoholic and do taste it as you make it. You might want to add some more syrup if you want the drink to be a bit sweeter or more/less rose water as you prefer. The fun element with these kind of drinks is that you can experiment to your heart’s content. Drizzle the syrup over some ice cream, mix it with some plain yoghurt or drizzle over a pile of strawberries for dessert. The options really are endless. The recipe yields about a litre and store the syrup in a seal able bottle in the fridge for up to 3 months. As mentioned I did buy the petals in Dubai and if anyone can tell me where in South Africa I can get them, please let me know. Print Yum Hibiscus and Rose Spritzer IngredientsSyrup 4 cups water 1 cup sugar 3/4 cup dried hibiscus flowers 1 star anise the zest of 1 lemon cut into strips good pinch of salt few drops rose water Spritzer 15ml vodka per person 30ml hibiscus syrup per person soda water ice lemon slices for garnishInstructionsPlace all the syrup ingredients except the rose water in a heavy bottomed pot Bring to the boil while stirring to dissolve the sugar Reduce the heat and let it simmer for 10 minutes Remove from the heat, add the rose water, cover and let the syrup infuse for another 10 minutes Strain and decant into an airtight bottle Once the syrup is cool make the spritzers by adding the vodka and syrup in a glass with some ice cubes Top with soda water and garnish with lemon and serve immediatelySchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/hibiscus-and-rose-spritzer/

Negroni Sbagliato

This recipe for Negroni Sbagliato comes from Nigella Lawson’s new book At My Table that was published a week or so ago and as we are heading into Spring with longer days and warmer evenings, I thought it was just the right first recipe to make from the book. Negroni Sbagliato is more of a spritz with prosecco (or in my version a local MCC sparkling wine), replacing the gin in the original Negroni recipe. Nigella writes that it is said the Negroni Sbagliato had been created by a happy accident in the Bar Basso in Milan in the 60’s. “Sbagliato (roughly pronounced “sbalyato”) means mistaken in Italian so this is best translated as Messed-Up Negroni.” As Nigella says, her recipe messes up the Negroni Sbagliato even more and she changes the proportions of the bubbly, Campari and vermouth, serving it in a pitcher rather than making individual cocktails. I am all for the pitcher idea, it makes it much more fuss free than hassling with tot measures and guests are encouraged the help themselves. At My Table is the 5th Nigella Lawson book I have and from all of those this is the most “toned down” book. The recipes are pretty straight forward and very much simple home cooking fare. I think some people might be disappointed as it is not on that sumptuous level of Feast or How To Be A Domestic Goddess.  I have been spending quite a bit of time with the book and it has slowly but surely been growing on me. I love the recipe for the White Chocolate Cheesecake that’s only got 7 ingredients (I’m thinking of a peppermint crisp version) and the Spatchcock Chicken with White Miso and Sesame Seeds (that will be so good on the braai). The Chocolate Olive Oil Mousse has also catched my eye so I am sure to make and share a few more recipes from book. Serve the Negroni Sbagliato with loads of ice and orange slices. Enjoy! Print Yum Negroni Sbagliato Ingredients1 bottle (750ml) sparkling wine, prosecco or champagne (chilled) 325ml Campari (chilled) 175ml red vermouth (chilled) orange slices to serve ice to serveInstructionsMix the sparkling wine, Campari and red vermouth in a pitcher Add some orange slices Serve with iceSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/negroni-sbagliato/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook A few of my favourite cocktails and drinks : Passion Fruit Champagne Espresso Martini Cucumber and Ginger Fizz  

Frozen Watermelon Lemonade

This is such a good idea. And what a fantastic way to hang on to the last few weeks of summer with glasses filled to the brim with some Frozen Watermelon Lemonade. I had quite a bit of watermelon left after another recipe I developed and decided to freeze the leftover chunks. I was thinking of doing a sorbet of some sort but drinks are always fun to create and the idea came to me on a very hot Friday afternoon. I looked at a few lemonade recipes and thought the watermelon would go well with all the zestiness of the lemonade and the colour would be pretty spectacular. Don’t skimp on all the lemon peel – you want that fresh zesty tang to come through otherwise the drink is overly sweet. The frozen chunks of watermelon was a bit of a challenge. I found there was not enough liquid with the lemonade syrup to get my blender to break it down so had to get my food processor to do the work. I did it in 3 batches to make sure the chunks are all smashed finely. If you do not want to go through that hassle make sure the watermelon chunks have chilled for a few hours so they are ice cold. Also remove as much of the pips as you can – even though you pass it through a sieve the food processor breaks down the pips finely and they can end up in the drink. What I love about this recipe is that you have so many ways of serving it. Keep it as a slushy of the mixed watermelon and lemonade or top it up with soda water for more of a cool drink. Make it festive and top up half a glass of the mix with some bubbly or go the cocktail route and top it up with rum, tequila or vodka. The options are really endless. Print Yum Frozen Watermelon Lemonade Ingredients1.5kg watermelon, peeled and cut into chunks and frozen overnight 120g sugar 450ml water zest (use vegetable peeler and do not remove any of the white pith with the zest) and juice of 4 medium to large lemons pinch of salt soda water or spirits to top up as per your preferenceInstructionsMake the syrup by placing the sugar, water and zest in a saucepan. Bring it all to the boil while stirring and stir until the sugar has dissolved. Remove from the heat and stir in the lemon juice and salt. Cover and let it infuse until completely cooled down. Pour through a sieve to remove the lemon peel. Place a third of the watermelon chunks and lemon syrup in a blender or food processor and blend until smooth and slush like. Repeat with the rest of the watermelon and syrup. Pass it through a sieve to remove any possible watermelon pips. Serve as a frozen drink or top up with soda water, sparkling wine or spirits as you preferSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/frozen-watermelon-lemonade/

Espresso Martini

A good friend mentioned the other day she can not wait to see what this year’s festive drink is going to be so I am feeling a bit of pressure with this recipe for Espresso Martini. I had already shot the images a while back so there was no going back on my choice for this year. I do think though this dark and delicious mix of espresso, vodka and coffee liqueur is a good follow up to last year’s beautiful and refreshing Strawberry Sangria and 2013’s spicy and sweet Christmas Milkshake. The Espresso Martini was created in London’s Soho in the 80’s and with modern day’s obsession with coffee it is as popular as ever. Perfect as a cocktail or as luxurious digestive after your meal I imagine it will make a fantastic twist on an affogato to end a meal with. One which I am definitely going to try over the next festive days. Make sure you use the best coffee and the best vodka. I am very lucky to count Roger Jorgensen as a friend so did not think of using another vodka but his Primitiv Vodka which is distilled right here in South Africa. I want to wish all my readers the happiest of holidays, how ever you may celebrate or not. I also have an array of festive recipes to inspire and help you plan for the season ahead – click here for all the recipes Print Yum Espresso Martini IngredientsPer Martini: 50ml vodka 35ml coffee liqueur 25ml espresso IceInstructionsPour the vodka, coffee liqueur and espresso into a cocktail shaker Add some ice to the shaker Close the shaker and shake like your life depends on it (you want the ice to break) Empty the shaker through the shaker’s strainer and through a sieve directly into a martini glass (the sieve helps create the foam) Garnish with a few coffee beans and serve immediatelySchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/espresso-martini/ More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook   

Chocolate

Mocha Raspberry Millefeuille

This Mocha Raspberry Millefeuille is a recipe worth keeping at hand as the holiday season inches closer. Visually so impressive and guaranteed to elicit a few wows from your family and guests but not complicated to make at all. A treat that tastes delicious, looks amazing and is not that hard work is always a winner in my book.   I came across the recipe on Pinterest as a pin from Gourmet Traveller Australia. It was one of those photos of a dish you immediately just want to reach out and grab and I knew I had to share it with you. I made a few changes to the recipe. The changed the chocolate creme to a mocha creme by replacing the brandy with a coffee liqueur and adding half a teaspoon espresso powder. The original recipe called for 58% cocoa solids chocolate but I always go for 70% cocoa solids. I prefer to have that strong rich chocolate flavour coming through with a slight bitter edge. The raspberries not only add beautiful and fresh splashes of colour but the tartness of the berries cut through the richness of the mocha creme and pastry. You could replace the raspberries with strawberries but I don’t think it will have the same effect in terms of flavour. If you want to use strawberries I would replace the mocha creme with a lemony cheesecake filling which I think will be just as delicious. The best is to serve the millefeuille immediately but you can prepare it in advance. Let it stand at room temperature for about an hour or two, provided it is a cool day. If you have to keep it in the fridge, take it out in advance to come to room temperature as the mocha creme does set quite solid when stored in the fridge. You might have some mocha creme left over – I froze it so I have it on standby as a scoop of chocolate truffle with some vanilla ice cream as a quick mid week dessert. I have an array of festive recipes to inspire and help you plan for the season ahead – click here for all the recipes Print Yum Mocha Raspberry Millefeuille Ingredients400g roll puff pastry, defrosted but kept cold 1 lightly beaten egg 200g dark chocolate (70% cocoa solids), finely chopped 100g milk chocolate, finely chopped 40ml coffee liqueur ½ tsp instant espresso powder 500ml double cream 125g raspberriesInstructionsPreheat oven to 200C Unroll the pastry on a lightly floured surface and cut out two 12cm x 25cm rectangles Prick with a fork and place each on a baking tray lined with baking paper, then freeze for 30 minutes Brush the pastry lightly with eggwash, then place 4 small 2cm-high cookie cutters in the corners of each tray, cover with a piece of baking paper, then another baking tray (this will help the pastry to rise evenly). Bake for 20 – 25 minutes until dark golden and crisp, swapping the trays halfway through to bake evenly Cool on the trays for 15 minutes, then cool completely on wire racks. Heat the chocolate, liqueur and espresso powder in a bowl over a saucepan of simmering water, stirring occasionally, until smooth Remove from the heat, add the cream and whisk for about 5 minutes with an electric beater until soft peaks form Refrigerate to firm up slightly, about 5-10 minutes Halve each puff pastry rectangle lengthways with a large serrated knife, place one on a serving platter and spread with a third of the mocha creme and sandwich with another piece of puff pastry Spread another third of creme on top and place the raspberries on top of the creme layer Sandwich the remaining two pieces of pastry with the remaining creme and gently place on top of the raspberries Dust with icing sugar, cut into slices with a large serrated knife and serve immediatelySchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/mocha-and-raspberry-millefeuille/ More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Hot Cross Bun Ice Cream

I am usually quite bad at scheduling recipes for special occasions on the calendar and had no Easter recipe planned. So this Hot Cross Bun Ice Cream came about from a random flash of inspiration to make a dessert with some traditional Easter flavours. I love hot cross buns but have been so disappointed with the buns on offer from the major retailers this year. But in the same breath I have not made any attempt to bake my own either. I wanted the flavours of hot cross buns in a dessert form and my first thought is invariably ice cream. There were two options, an ice cream with the spicy notes of the buns or an ice cream with the actual bun in it. But it had to be special. I came across a recipe for Brown Bread Ice Cream from David Lebovitz and decided to replace the brown bread with hot cross buns. Small pieces of the hot cross buns are coated in butter and mascovado sugar, baked until crispy and folded into a traditional custard ice cream base with some chopped chocolate chips and preserved clemengold pieces. I replaced some of the cream in the original recipe with milk as it is a rich dessert. The brandy is optional but I do think it adds a delicious layer of flavour to the ice cream. It is so good. And even better when you top the scoops of ice cream with extra baked hot cross bun pieces. It is rich, indulgent and just delicious. Enjoy! Our next Food Photography Workshop will take place on the 30th of April 2017. It falls on a long weekend so I hope it will make it easier to fit in busy schedules. Our goal for the day is to create a space where we all can play, learn from each other and have a lot of fun doing it. Come be inspired, get creative, get more comfortable with your camera and most importantly play. All the details can be found here and do let me know if you would like to join us for the day at the most beautiful location. Print Yum Hot Cross Bun Ice Cream IngredientsFor the caramelized hot cross buns: 250g hot cross buns (about 4 -5) 45g butter 100g dark muscovado sugar ¼ tsp salt For the ice cream custard: 375ml full cream milk 250ml cream 130g light muscovado sugar ¼ tsp salt 250ml crème fraiche 5 large egg yolks ½ teaspoon vanilla extract 15ml brandy (optional) 100g dark or milk chocolate chips, roughly chopped 4 preserved clemengold halves, syrup washed off and roughly chopped (or any other preserved mandarin) InstructionsPreheat the oven to 180 degrees C Dice the hot cross buns into small, bite-sized pieces, just a bit bigger than a kernel of corn Heat the butter in a frying pan until it melts, then continue to cook until it starts to brown Stir in the bun bits, sugar and salt Cook for a few minutes while constantly flipping the pieces over to make sure they are covered in sugar Spread on the baking sheet and bake for 20 to 30 minutes, stirring a few times during baking, until the hot cross bun bits are well-toasted and a deep, dark brown colour Cool completely then store in an air-tight container until ready to use To make the ice cream, heat the milk, cream, sugar and salt in a saucepan to just below boiling In a separate bowl, whisk together the egg yolks Slowly pour some of the warm milk mixture into the yolks, whisking constantly Pour the warmed yolks and milk back into the saucepan with the remaining milk mixture Cook over low heat, stirring constantly while scraping the bottom of the saucepan until the custard thickens enough to coat the back of a wooden spoon Pour the custard into a bowl with the crème fraiche and whisk until smooth Stir in the vanilla and brandy Refrigerate until thoroughly chilled and then churn in your ice cream maker according to the manufacturer’s instructions Once churned, quickly fold in 2 thirds of the hot cross bun bits, all the chocolate and clemengold pieces and freeze until firm and ready to serve Serve with the remainder of the hot cross bun bits sprinkled on top Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/hot-cross-bun-ice-cream/ Click here for more ice cream recipes More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Raw Chocolate Pudding with Sweet Dukkah

I have to admit this is a recipe I never thought I would make. I find vegan and raw “cooking” interesting but always said I draw the line at using avocado as dessert. But this recipe for Raw Chocolate Pudding with Sweet Dukkah was part of the recipe when I discovered the fantastic Chocolate Dukkah I posted a few weeks ago. The chocolate pots on Faring Well looked so delicious I decided to try it and see what it tastes like.It is smooth and creamy and certainly chocolatey. But you have to make sure you are using the best avocados you can find and the best quality cacao powder as the taste of the pudding will be compromised. Use perfectly ripe avos that are not stringy and with no dark spots. The taste of the dark spots will come through in the pudding. I tweaked the recipe and replaced the almond milk with coconut milk. I refrigerated the coconut milk to scoop off the cream as a topping and used the left over milk/water to mix with the avo. I used maple syrup to sweeten the dessert but think a mashed banana or two is a great option to sweeten the pudding. To intensify the chocolate flavour, I added some espresso powder to pudding mix. If you do not want or have to keep it vegan you can replace the coconut milk and cream with a dairy alternative. I do think the pudding needs texture so sprinkle it with the chocolate dukkah or some chopped toasted nuts of your choice. Enjoy! Our next Food Photography Workshop will take place on the 30th of April 2017. It falls on a long weekend so I hope it will make it easier to fit in busy schedules. Our goal for the day is to create a space where we all can play, learn from each other and have a lot of fun doing it. Come be inspired, get creative, get more comfortable with your camera and most importantly play. All the details can be found here and do let me know if you would like to join us for the day at the most beautiful location. Print Yum Raw Chocolate Pudding IngredientsPudding: 2 medium avocados ½ cup coconut milk (left over from making the cream as below) 4 tbsp best quality cacao powder 2 tbsp maple syrup (or more to taste) 1 tsp vanilla extract ¼ tsp instant espresso powder good pinch of cinnamon pinch of salt Cream Topping: cream from 1 can full fat coconut milk (see instructions below) InstructionsMake the coconut cream by chilling the can of full fat coconut milk for 24 hours (this allow s the cream to separate from the coconut water Open and scoop out the thick cream, give it a good stir and place in the fridge Make the pudding by blending all the ingredients together and chill for an hour or so until ready to serve Spoon a dollop of the coconut cream on top and sprinkle with some chopped nuts Adapted from Faring WellSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/raw-chocolate-pudding/ Click here for more chocolate recipes More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Almond Tahini Choc Chip Cookies

I’ve tried to bake with coconut flour a few times but have not had much success until these delicious Almond Tahini Choc Chip Cookies crossed my path. I found the recipe on Minimalist Baker, a blog I regularly look at for vegetarian and plant based recipe inspiration. The cookies are gluten free and not too sweet. Coconut flour is tricky to work with as it takes up much more liquid than a standard wheat flour and I find it can be quite a heavy in texture when baked. But it does another alternative for people who prefer to bake gluten free. I sprinkled a bit of sugar on top before baking to counter balance the bitterness of the chocolate and for some added texture. The batter did get a bit oily when I worked with it but the final result was a delicious cookie.  Some of the chocolate chips will fall out of the batter as you roll the cookies but just push them back onto each cookie. I prefered to use a 70% bitter chocolate so that the cookies have a good chocolate taste and added a bit of instant espresso powder into the mix since coffee, vanilla and chocolate is a fantastic combo. This recipe will yield about 18 – 24 cookies depending on the size you roll them. I have to say these Almond Tahini Choc Chip Cookies are so good eaten frozen. So  store them in the freezer once they have cooled down and eat them straight from the freezer. Enjoy!   Print Yum Almond Tahini Choc Chip Cookies Ingredients200ml almond butter 50ml tahini 1 tsp vanilla extract ½ tsp espresso powder 50g soft brown sugar 2 eggs ½ tsp sea salt 1 tsp baking powder 4 tbsp Baleia Extra Virgin Olive Oil 60g coconut flour 100g dark chocolate chips extra brown sugar to sprinkle InstructionsPlace all the ingredients except for the coconut flour and chocolate chips in a large bowl and stir to combine Add the coconut flour and mix well Stir in chocolate chips, cover, and refrigerate for an hour Preheat oven to 180 degrees C Scoop out tablespoons of the mixture and roll into balls the size of quail eggs Place them a few cm apart on a baking sheet lined with baking paper and press the balls down to flatten slightly Press any chocolate chips that have fallen off on top of each cookie Sprinkle with a pinch of brown sugar Bake for about 15 minutes a light golden brown and the tops of the cookies are dry Remove from oven and let it cool for 5 minutes and then transfer to a cooling rack Store in an airtight container up to 3 days or in the freezer up to 1 month I store them in the freezer and eat them straight from the freezer – they are delicious that way Adapted from The Minimalist Baker Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/almond-tahini-choc-chip-cookies/ ** Disclaimer: Olive oil provided by Baleia Extra Virgin Olive Oil I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples. A few more of my favourite chocolate recipes : Raw Chocolate Pudding with Sweet Dukkah   Gourmet S’mores 2 Ingredient Chocolate Cake More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube  

Chicken

Red Wine Braised Chicken with Pancetta and Chickpeas

** This post has been paid for by Leopard’s Leap Family Vineyards ** Once in a while a recipe crosses your path that immediately becomes part of your cooking “repertoire” and this Red Wine Braised Chicken with Pancetta and Chickpeas is one of those. Not only is it comfort food at its best, it’s really easy to make and you can be out of the kitchen in less than 45 minutes. It comes from a recipe I saw on Epicurious ages ago. I have made it numerous times since then and love the dish so much that I had to share it on here. The chicken pieces are coated with cumin, smoked paprika and salt, then fried in the fat of the fried pancetta until the skin is crispy. Add some red wine (in this case the Leopard’s Leap Culinaria Pinot Noir 2015), chicken stock and chopped onions, then braise the chicken until tender and cooked. Add the chickpeas, pancetta, a handful of parsley and simmer until the chickpeas are heated through. The pancetta and Culinaria Pinot Noir 2015 add so much flavour to the dish it tastes like it has was cooked for hours. I chose the Leopard’s Leap Culinaria Pinot Noir 2015 as the red wine for the dish as the darker fruit nuances and undertones of tobacco work so well with the pancetta and spices. As this Pinot Noir has fantastic versatility for food and wine pairings, it was a given to also serve it with the red wine braised chicken and I do think it is a great pairing. The added beauty of this red wine braised chicken dishis that the flavours improve the longer it stands, making it a great dish to make a day in advance. Midweek dinner or midweek dinner party sorted! You can replace the pancetta with bacon but use the best quality you can afford. I served the dish with some charred broccoli, meaty mushrooms and a roasted head of cauliflower. Have a crusty loaf of bread on standby to mop up the delicious sauce. Enjoy! Print Yum Red Wine Braised Chicken with Pancetta and Chickpeas Ingredients1½ tsp smoked paprika 1 tsp ground cumin 1 tsp salt 8 bone in, skin on chicken thighs or 4 thighs & 4 drumsticks vegetable oil for frying 150g pancetta, cubed or 250g smoked bacon, diced 1 tin chickpeas, rinsed and drained 1 small red onion, thinly sliced ½ cup Leopard’s Leap Culinaria Pinot Noir 2015 ½ cup chicken stock a handful roughly chopped flat-leaf parsley, divided InstructionsMix paprika, cumin and salt in a large sandwich bag Place the chicken pieces in the bag, seal, and shake around until the chicken is coated all over with the spice mix. Heat a bit of oil in a large saucepan over a medium-high heat and fry the pancetta, stirring frequently for about 7 minutes until crispy Use a slotted spoon and add the crispy pancetta to the chickpeas Drain all but about 2 tablespoons fat from the pan and return to a medium high heat Cook chicken, skin side down, until well-browned for about 10 – 15 minutes and transfer to a plate skin side up Add the onion to the pan and cook for about 5 minutes, stirring occasionally until the onions are soft Add the wine and stock and bring to a boil. Use a wooden spoon to loosen all the stuck bits on the bottom of the pan and place the chicken back in the pan, skin side up Lower heat to medium, cover, and cook until chicken is cooked through (about 10 minutes or so) Add the pancetta and chickpeas to the pan and gently stir in with the chicken Cook, uncovered for a few minutes until heated through and stir in half of the chopped parsley Serve sprinkled with the remaining parsley Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/red-wine-braised-chicken-with-pancetta-and-chickpeas/ I am thrilled that the Recipe Index has been given a visual makeover. Instead of just a recipe listing, every recipe now shows the image of the dish, making it much easier to search and find a recipe to prepare. I hope you like it as much as I do. More photos, food and travel stories on: Instagram Pinterest Twitter Facebook A few more of my favourite chicken recipes : Sumac and Lemon Roast Chicken Chicken Tray Bake Spicy Lime Chicken Wings          

Slow Roasted Chicken and Potatoes

There are few things as delicious as a roasted chicken and a rotisserie chicken is something we hardly do at home due to mess it makes. So when I saw this recipe from Bon Appetit for Slow Roasted Chicken and Potatoes (they called it a Herbed Faux-tisserie Chicken and Potatoes), I instantly knew that I wanted to give their recipe a go. The chicken gets rubbed inside and out with a herbed mixture of origanum, thyme, chilli and olive oil and then slowly roasted at 150 degrees C for about 3 hours until the meat and potatoes are meltingly tender. Once cooked you remove the chicken and blast the potatoes under the grill to crisp up while the chicken rests. This is a delicious dish you pop in the oven and forget about it while it slowly roasts and all it needs from you is to baste it every hour with the pan juices. I served it with some roasted pumpkin dusted with a homemade version of one of my favourite spice mixes, Baharat, the recipe for which you can find by clicking on this link. Hope you enjoy the recipe and if you’ve made the recipe share your dish with me by tagging @heinstirred on Instagram with the hashtag #heinstirred. ** Olive Oil provided by Baleia Extra Virgin Olive Oil. I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples. Print Yum Slow Roasted Chicken and Potatoes Ingredients2 tbsp finely chopped fresh origanum plus 8 sprigs 2 tbsp finely chopped fresh thyme; plus 8 sprigs 1 tsp crushed chilli flakes (less or more to taste) 1 tbsp sea salt ½ tsp freshly ground black pepper 6 tbsp Baleia Extra Virgin Olive Oil 1 x 1½ kg chicken (free range or organic if possible) 1 lemon, quartered 1 head of garlic, halved crosswise 800g baby potatoes, halved InstructionsPreheat oven to 150 degrees C Combine the chopped origanum, chopped thyme, chilli, salt, black pepper and half the olive oil in a small bowl Rub the chicken inside and out with herb mixture Stuff the chicken with the lemon, garlic, 2 origanum sprigs, and 2 thyme sprigs Tie the legs together with kitchen twine Toss the potatoes with the remaining olive oil and season with sea salt and black pepper Place potatoes on the edges of the baking sheet and scatter the remaining oregano and thyme sprigs in the center and place the chicken on the herbs Roast for 3 hours, turning the potatoes and basting the chicken every hour, until the skin is browned, the meat is extremely tender, and potatoes are golden brown and cooked Remove the chicken and rest at least 10 minutes before carving While the chicken is resting, pop the potatoes under the grill for a few minutes until crisped up Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/slow-roasted-chicken-and-potatoes/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook Here are a few more of my favourite chicken recipes that are great for midweek meals : Chicken Roasted in White Wine, Lemon and Herbs Paprika Chicken with Chickpeas and Fennel Chicken and Chickpea Curry      

Chicken Roasted in White Wine with Lemon and Herbs

Autumn is playing hide and seek with us in Cape Town at the moment. Two week ago it seems autumn was skipped and we were straight into winter and the last two days we’ve been back to summer. But I spent a few days in the winelands and the vineyards have turned ochre and orange and red so the wonderful cooler temperatures of autumn is bound to finally appear. And when it does you can’t go wrong with this super easy and delicious Chicken Roasted in White Wine with Lemon and Herbs recipe. The recipe is so simple and definitely a great contender for a quick and easy midweek meal. All it takes is to fry the chicken, add all the aromatics and roast the chicken for another 20 minutes. While the chicken is roasting, quickly cook the couscous in some warm stock for extra flavour and get a salad ready or simply steam some veggies. I remove the zest as soon as the chicken comes out of the oven to avoid any lingering bitterness in the gravy as that would spoil the dish. I am proud to be associated with Baleia Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples. Print Yum Chicken Roasted in White Wine with Lemon and Herbs Ingredients6 chicken thighs Baleia Extra Virgin Olive Oil for frying 3 garlic cloves, mashed ½ cup dry white wine ½ cup chicken stock the juice and strips of zest of 1 lemon (use a vegetable peeler) 1/2 cup mixed fresh herbs, chopped (mix of sage, parsley, and rosemary) salt & freshly ground black pepperInstructionsPre-heat the oven to 200 degrees C In a large, oven-proof frying pan, heat the oil and fry the chicken until golden brown Remove from the chicken from the pan, lower the heat and fry the garlic until soft Add the wine, stock, lemon and herbs and bring to a boil Add the chicken, season with salt and pepper and roast in the oven for about 20 – 30 minutes until the juices of the chicken runs clear Remove the zest to avoid any bitterness Serve with couscous to soak up the gravy and a crunchy fresh saladSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/chicken-roasted-white-wine-lemon-herbs/ We’ve had a number of enquiries for the next Food Photography Workshop and I am pleased to confirm the 15th of May 2016 for the next one. Let me know if you would like to attend. More details here. * This recipe first appeared in the Sunday Times Food Weekly ** Disclaimer: Olive oil sponsored by Baleia Olive Oil More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook

Chicken and Pork Terrine

I must admit that making terrines are not that high up the list but after watching an Australian Masterchef challenge and dealing with a two week long pork belly craving I was quite keen to get my knife sharpened, debone and skin a chicken and get stuck in. (This post is not vegetarian friendly!) This recipe is from Maggie Beer and I am thrilled with the results. The addition of herbs and zest adds a wonderful flavour, the raisins add a bit of sweetness and even though the pork belly has quite a bit of fat this terrine is not greasy at all. There might be some of the mixture left over once you have filled the mould. Roll them into small balls and fry them while you wait for the terrine to cook. They are quite delicious. And the best way to serve the terrine? In a crispy roll, some rocket or any green leaves, a good dollop of chili mayo (is there anything that does not taste good with mayo and chili!) and some zingy cucumber pickles piled on top (from a bottle or made yourself). Print Yum Chicken and Pork Terrine Ingredients½ cup raisins ¼ cup Verjuice 1 free range chicken 120g streaky bacon rindless 525g pork belly skinless with a good amount of fat 120g free range chicken livers connective tissue removed Zest of 2 lemons Zest of 1 orange 2 tbspn lemon thyme stripped and chopped 3 tbspn flat leaf parsley roughly chopped 2 tbspn rosemary roughly chopped 100g fresh walnut bread crumbed 16g salt flakes 2 tbspn freshly ground white pepper 3 bay leavesInstructionsPreheat oven to 200C. Place the raisins and Verjuice into a small saucepan and place over a medium heat. Once the Verjuice has come to simmering point, remove from the heat, place a lid on top of the saucepan and set aside, allowing the raisins to steep and plump up. To bone out the chicken, remove the wings at the middle joint, then cut all the way down the back bone so that the chicken is now butterflied out. Remove the back bone and rib cage, then continue your knife down to remove and cut away the breast and wish bone. Chop the knuckles from the legs, then bone out each of the legs removing as many of the tendons as possible. Feel for any bones or gristle that may be have missed and cut these out. Carefully remove all the meat from the skin, taking care not to pierce the skin. Dice the chicken breast into approximately 1cm cubes, place into a mixing bowl and set aside. Dice the chicken thigh and leg meat and pork belly into approximately 1 cm pieces and place into another mixing bowl. Cut the belly bacon into small strips and add this to the chicken and pork mix along with the livers, mix these together well and then place into a food processor and blend for 2 minutes to create a farce, remove from the food processor and place back into the mixing bowl. Add the lemon and orange zest, thyme, parsley, rosemary, walnut bread crumbs, the Verjuice steeping liquid from the raisins, sea salt and freshly ground white pepper, mix together well and set aside. Grease a 1 litre terrine and then place the three bay leaves on the base of the mould and line the mould with the skin from the chicken, place 1/3 of the farce on the base then ½ half of the chicken breast and ½ of the raisins, then another 1/3 of the farce then the remaining amount of chicken breast and raisins and finish with the remaining amount of the farce (press gently down to pack in tight). Retain any left over farce in fridge. Now fold in both ends of the chicken skin, then fold over the two sides to create a neat looking parcel. Place sheet of baking paper on top of the terrine then cover with foil and seal well. Place a cloth into the base of a high sided baking dish, place the terrine in and pour hot water two thirds up the side of the terrine mould. Put into the preheated oven and cook for 1 hour to 1 hour and 30 minutes or more (this time will depend on your oven and the temperature of the chicken meat) or until the internal temperature has reached 60C, remove from the oven and allow the terrine to rest in the water bath for 15 minutes until the internal temperature has reached 65C or 66C. Allow to cool down in water bath. The magic temperature is 65-66C finished internal temperature. Pour off any juices from the terrine and place into fridge to chill with a weight on top for several hours.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/chicken-and-pork-terrine/

Christmas and Holidays

Beer Marinated Chicken Thighs

The idea of beer and chicken is not a new one. We’ve all been to barbecues with a chicken being cooked in a kettle braai while resting on a can of beer or braai masters generously dousing chicken on the grill with some beer they are drinking and this Beer Marinated Chicken Thighs is my spin on it.   The idea with this recipe was to amplify the flavour of the beer and to achieve that I marinated it for a few hours in a good quality local craft beer. You need a beer with a good flavour profile like an Amber Ale for instance. I would not marinate the chicken for longer than 2 hours as you do not want the beer to overpower the flavour of the meat. I deboned the thighs out of personal preference, they make a delicious bite as they come off the barbecue but leave the bone in if you prefer. You can also replace the thighs with drumsticks or breast but I would debone the breast and flatten it slightly before marinating and cooking it. I am off to Denmark on Tuesday to attend the 3rd FoodPhoto Festival in Vejle. It is a 3 day food photography festival consisting of a conference, workshops, an exhibition as well as the opportunity for portfolio reviews with various agencies and publishers.  I am finally happy with my portfolio I want to present and I can’t wait to get there, learn from the professionals and to meet fellow photographers and stylists from all over the world. After the festival I am heading to Copenhagen for a few days to eat (of course) and explore as much as possible. Do follow along on Instagram and Facebook as I will be posting regular updates. Print Yum Beer Marinated Chicken Thighs Ingredients8 chicken thighs, deboned, skin on Salt to season Marinade: 1 cup local craft beer with a good flavour like an Amber Ale 2 cloves garlic, bashed 2 tbsp lemon juice 2 tbsp olive oil 2 tbsp brown sugar 1 tbsp rosemary leaves, roughly chopped Coarse black pepper to tasteInstructionsMix all the marinade ingredients and pour over the thighs and leave to marinade for an hour or two Place the thighs on the grill, season with some salt and barbecue over medium coals Baste with the marinade and turn regularly until cooked through Rest for a few minutes and serveSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/beer-marinated-chicken-thighs/  ** This recipe first appeared in the Sunday Times Food Weekly

Gin and Tonic Jelly

It is 1 September and officially Spring in the Southern Hemisphere. And even though there is still a nip in the air, the days are getting longer and summer with its abundance of outdoor eating, stone fruit, berries and long sunny days beckons. And I can’t think of a better time to share this fantastic Gin and Tonic Jelly recipe given to me by my good friend Roger Jorgensen. Roger is The Still Man at Jorgensen’s Distillery in Wellington, where he distils the fantastic Jorgensen’s Gin,which is the first South African made premium Gin. Spicy juniper, wild harvested in the Tuscan hills, are the cornerstone of Jorgensen’s Gin. Earth notes come from angelica root, orris root, calamus root, rare african wild ginger, coriander, liquorice root and bitter apricot kernels. Ethereal top notes come from delicate touches of naartjie and Cape lemon peels, buchu, Grains of Paradise, rose geranium and perfumed Ohandua from Kaokoveld. The gin is hand crafted in tiny batches in a copper pot still. The botanicals for each batch are suspended in the still above the purest wine spirit to bathe in its vapours, giving the gin its delicacy and finesse. There is fresh snow on the Western Cape mountains and I am sitting here with a hoodie pulled over my head, sipping some rooibos tea to keep warm but I am already dreaming of ending off a lazy outdoor summer’s lunch with this zesty and refreshing jelly. The recipe is easy to make and I made this batch with limes which gave it the beautiful pale green colour. I prefer to serve the jelly in individual glasses as you could add berries or even small chunks of stone fruit to the mix for extra pops of colour. I made one small change to the recipe and that was to blitz the sugar and zest before adding to the water to let the sugar absorb the citrus oils. This is a trick I picked up from a David Lebovitz recipe and have done ever since. Print Yum Gin and Tonic Jelly Ingredients300 ml water 300 g caster sugar 2 lemons or limes, zest & juice 400 ml tonic water (good quality, preferably Fitch & Leedes or FeverTree) 250 ml Jorgensen’s Gin 20 g powdered gelatine completely dissolved in 50 ml hot water, or one sheet leaf gelatine per 100ml liquidInstructionsSimmer 300ml water and the sugar for 5 minutes, take off the heat, add the lemon or lime zest, and leave to steep for 15 minutes. Strain into a measuring jug to remove zest, then add the citrus juice, tonic water and gin; add more tonic water, gin or lemon juice to taste to 1,200ml. Prepare the gelatine. Pour some of the gin and lemon syrup mixture into the gelatine and then pour everything back into the jug. Pour into moulds or serving glasses and, when cold, put in the fridge to set over night. Unmould, and decorate with lychees, currants, berries etc. This jelly will keep indefinitely in the fridge (covered with cling wrap) as sugar, alcohol and gelatine all preserve well. Adapted from Roger JorgensenSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/gin-and-tonic-jelly/

Vegan Choc Mint Tart (Raw)

I am a sucker for any combination that involves cream, eggs and butter as I am sure many regular readers of this blog can attest to. But I am similarly fascinated with vegan baking and baking with alternative ingredients so I jumped at the chance to make this Vegan Choc Mint Tart when a friend showed me the recipe on enrichnutrition’s instagram feed. The tart is a crust of almonds and dates, topped with a cashew and coconut cream chocolate mousse with a layer of cashew and coconut cream mint mousse and a layer of melted dark chocolate on top as the grand finale. To me the tart is a vegan version of the classic Peppermint Crisp Tart that we South Africans are so obsessed with. I did tweak the recipe a bit and used half an avo in each of the mousse layers. Since I did not have rice malt syrup I used maple syrup but then discovered that the recipe would still be classified as vegan but can not be called raw as maple syrup is made from cooking down the sap collected from maple trees. (I have subsequently found this Rice Syrup on Faithful to Nature and does seem to be the same as Rice Malt Syrup). You could also use honey if it is suitable to your eating lifestyle. You might find the almond crust to be slightly on the thick side compared the mousses so you could reduce the quantity by about 30 – 40g but I quite liked the thick layer. The chocolate topping is a 70% bitter chocolate so the tart is rich so only a small slice of the tart with satisfy all sweet cravings. You could use a milk chocolate or a combination of milk and dark if you prefer. This Vegan Choc Mint Tart is great for a party where you want to serve something vegan. I am convinced all the non vegans will enjoy this as well. Serve it sliced in bars and it is best eaten within a day or two. I stored left over tart in the freezer. Enjoy! Print Yum Vegan Choc Mint Tart (Raw) IngredientsAlmond cookie base: 270g raw almonds 6 dates 1 tbsp coconut oil Chocolate layer: 75g raw cashews, soaked overnight ½ avocado 2 tbsp raw cacao 2 tbsp rice syrup or maple syrup or honey 2 tbsp solid coconut milk (the top part of a can of coconut milk that has been chilled overnight) 1 tbsp coconut water (from the water underneath the solid coconut milk from a can of coconut milk that has been chilled overnight pinch of salt Mint layer: 75g raw cashews, soaked overnight ½ avocado 2 tbsp solid coconut milk (the top part of a can of coconut milk that has been chilled overnight) 1 tbsp coconut water (from the water underneath the solid coconut milk from a can of coconut milk that has been chilled overnight 1/2 tsp peppermint extract (more to taste) pinch of salt Choc topping: 150g dark or milk (or combo of both) vegan chocolate, melted InstructionsLine a 20cm x 20cm square baking tin with cling wrap Pit the dates and soak them in water Blend almonds in a food processor until they resemble a fine flour-like texture Add the soaked dates and coconut oil and blend until sticky and crumbly Spoon into the tin, firmly press down and place in freezer for 30 minutes Combine all the ingredients for the chocolate layer in a high speed blender and blend until smooth and creamy Spread on top of the base and place back in the freezer for 15 minutes Combine all the ingredients for the mint layer in a high speed blender and blend until smooth and creamy Spread on top of the chocolate layer and place back in the freezer for at least 2 hours Remove from the freezer and spread the melted chocolate on top Place in the freezer for at least another 30 minutes Remove from the freezer, carefully take the frozen layers out of the tin and slice into small bars Adapted from enrichnutrition (instagram)Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/vegan-choc-mint-tart-raw/ A few of my other favourite vegan recipes : Vegan Caramel Vegan No Bake Granola Bars Cauliflower Kofta with Vegan Mayo How To Make Almond Milk More photos, food and travel stories on: Instagram Pinterest Twitter Facebook

Watermelon Carpaccio

This is one of those combinations that is a bit out of the ordinary but I think it works really well. The play of salty and sweet has been around for a long time, made even more popular with the salted caramel trend. And this Watermelon Carpaccio is a spin on the trend, well suited for al fresco lunches and dinners as we enjoy the last few weeks of summer. Here I combine the sweetness of the watermelon with the saltiness of the charcuterie and the earthy heat of the Harissa dressing. The watermelon is not overly sweet so does not overpower the salty flavour of the meat. The crunch of the watermelon also gives texture to the dish, making a beautiful, refreshing and summery starter. And with very little effort too. I love the soft hues of pink and red in this dish. Keep in the colour scheme with some crimson micro herbs. They add extra splashes of colour and a herby freshness to the dish. Check the heat of the Harissa before adding more chilli. Also bear in mind that some of the meat could be quite spicy so add sparingly as you do not want the heat to overpower the dish. If you are not keen on Harissa paste, I would make a zesty dressing with some good quality South African olive oil, a mashed small clove of garlic, fresh lemon juice and some zest, and a grinding of  salt and pepper. Whisk it all together and dress the carpaccio. Print Yum Watermelon Carpaccio Ingredients12 thin slices fresh watermelon 12 slices charcuterie of your choice, Spanish Chorizo, Prosciuto, Coppa, Salami micro herbs for garnish Dressing 2 tbs harissa paste 2 tbs olive oil squeeze of lemon juice ½ tsp dried mint pinch of salt dried chilli flakes (optional depending on the heat of the harissa)InstructionsCombine all the ingredients for the dressing, whisk well, taste if it needs more acidity and add another squeeze of lemon juice and set aside. Arrange the watermelon and charcuterie on a platter on individual small plates. Garnish with the micro herbs, drizzle with the dressing and serve Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/watermelon-carpaccio/ This is another recipe that I have developed for My Collections with products available on the site. My Collections is a treasure-trove of the best food, adventures and stories that the world has to offer. It’s the flavour of the unknown – an online wandering goods market of unique tastes, sensations and new adventures. Go have a look!

Deli

Watermelon Carpaccio

This is one of those combinations that is a bit out of the ordinary but I think it works really well. The play of salty and sweet has been around for a long time, made even more popular with the salted caramel trend. And this Watermelon Carpaccio is a spin on the trend, well suited for al fresco lunches and dinners as we enjoy the last few weeks of summer. Here I combine the sweetness of the watermelon with the saltiness of the charcuterie and the earthy heat of the Harissa dressing. The watermelon is not overly sweet so does not overpower the salty flavour of the meat. The crunch of the watermelon also gives texture to the dish, making a beautiful, refreshing and summery starter. And with very little effort too. I love the soft hues of pink and red in this dish. Keep in the colour scheme with some crimson micro herbs. They add extra splashes of colour and a herby freshness to the dish. Check the heat of the Harissa before adding more chilli. Also bear in mind that some of the meat could be quite spicy so add sparingly as you do not want the heat to overpower the dish. If you are not keen on Harissa paste, I would make a zesty dressing with some good quality South African olive oil, a mashed small clove of garlic, fresh lemon juice and some zest, and a grinding of  salt and pepper. Whisk it all together and dress the carpaccio. Print Yum Watermelon Carpaccio Ingredients12 thin slices fresh watermelon 12 slices charcuterie of your choice, Spanish Chorizo, Prosciuto, Coppa, Salami micro herbs for garnish Dressing 2 tbs harissa paste 2 tbs olive oil squeeze of lemon juice ½ tsp dried mint pinch of salt dried chilli flakes (optional depending on the heat of the harissa)InstructionsCombine all the ingredients for the dressing, whisk well, taste if it needs more acidity and add another squeeze of lemon juice and set aside. Arrange the watermelon and charcuterie on a platter on individual small plates. Garnish with the micro herbs, drizzle with the dressing and serve Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/watermelon-carpaccio/ This is another recipe that I have developed for My Collections with products available on the site. My Collections is a treasure-trove of the best food, adventures and stories that the world has to offer. It’s the flavour of the unknown – an online wandering goods market of unique tastes, sensations and new adventures. Go have a look!

Caramel Popcorn with Coffee Salt

I can’t think of a better New Year’s Eve snack than this Caramel Popcorn with Coffee Salt. The rich golden colour adds that celebratory feel and the taste is just phenomenal. I adapted the recipe from the Spicy Salted Caramel Popcorn recipe I posted earlier this year from Sam Linsell’s book called Sweet. Even though I am not the biggest fan of the salted caramel craze (I find most combinations overdone with saltiness, thereby spoiling the caramel flavour), salt always adds a layer of depth to sweetness and there is an added layer of richness by adding some coffee to the mix. I have kept the coffee salt to a minimum in the recipe (it adds to the flavour rather than being a distinct flavour of its own) but suggest you double the salt & coffee mix and serve some of it on the side to satisfy the salt and coffee lovers. Caramel is one of those things that needs to have your full focus when making. Make sure to remove it from the heat the second it reaches the hard crack stage as there is no way to save the dark bitterness of burnt caramel. This has been such a wonderful year for heinstirred.com and I excited about what 2016 will bring. The first few months will see the publication of two books I photographed this year and I can not wait to share some of the images and recipes. There have been so many kind words of appreciation and new friends from all over the world and I am incredibly grateful to have this spot where I can share the recipes I love, my photography and travels. I am back in the new year serving up new recipes and look forward to our journey in food and photography. Print Yum Caramel Popcorn with Coffee Salt Ingredients125g popcorn kernels 2 tsp vegetable oil 125g butter 175g white sugar 2 tbsp golden syrup 1 tsp vanilla extract ¼ tsp bicarbonate of soda 1 ½ tsp freshly ground coffee granules 1 tsp saltInstructionsPreheat the oven to 120 degrees C Line a baking tray with baking paper Make the popcorn as per packet instructions Once popped, place the popcorn in a large bowl/pot big enough to toss the popcorn with the caramel Bring the butter, sugar and syrup to the boil in a heavy based pot Stir constantly until the mixture turns a sandy brown colour and reaches the hard crack stage (150 degrees C on a sugar thermometer) Take the caramel off the heat, add the vanilla extract and bicarb of soda and stir very well until you have a glossy sauce Pour the caramel over the popcorn and toss to coat evenly Spread the popcorn on the baking tray and bake for 15 minutes Remove the popcorn from the oven and toss it again to cover with the caramel Repeat the baking process once more and give the popcorn one final mix when it comes out of the oven and let it cool While cooling use a pestle and mortar to grind the salt and coffee to a fine powder Once the popcorn has cooled, break it up if necessary and sprinkle with the coffee salt Serve more coffee salt on the side if desired (make double the mix quantity)Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/caramel-popcorn-with-coffee-salt/ My best wishes to all for 2016. May it be healthy, happy and of course delicious! Heinx ** This recipe first appeared in the Sunday Times Food Weekly More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Beer Pickled Onions

Another recipe with beer as an ingredient and it is one of my favourite recipes on the blog to date. I love cooking with beer (drinking it too) and looking back there are quite a few recipes on the blog: 2 divine ice creams, namely Beer and Nuts Ice Cream and Pumpkin Ale and Smashed Toffee Ice Cream. I used it in my Slow Roasted Pork recipe with great success and of course last week, baked this delicious Chocolate Stout Cake. And these delicious Beer Pickled Onions are a welcome addition. These pickles are so good and will bring a huge mouth puckering smile to your face if you love eating pickles. Fantastic on their own or as part of a cheese, cold cuts or ploughman’s platter but do pile them onto your favourite burger – it takes the most humble burger to the next level. The recipe is incredible easy to make and I love the fact that these are ready to eat within a few hours. Which means they can very easily be made on the day of a big game and served with all the accompanying snacks and of course more beer. For the beer I used an American Pale Ale from Gallows Hill Brewing Company, a small batch brewer based in South Africa. The beer ads a depth of flavour and the juniper berries adding their wonderful flavour to the pickling liquid. I do wish the original recipe was mine but it is based on a recipe from Paul Foster which I tested and then tweaked a little bit. Enjoy! More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook  Print Yum Beer Pickled Onions Ingredients3 onions, peeled, quartered and the layers separated 440ml beer (I used Gallows Hill Pale Ale) 250ml white wine vinegar 130g sugar 10 juniper berries 5 black pepper corns good pinch of salt 4 sprigs of thyme 1 star anise 1 birds eye chilli (halved lengthwise) (optional)InstructionsBring all the ingredients except the onions to the boil. Remove from the heat, stir in the onion and cover the pan with cling film. Let it cool down to room temperature and it is ready to serve. The flavour will improve over 48 hours. Store in a sterilized jar in the fridge for up to a month. Remove the chilli before bottling if you do not want add any further heat.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/beer-pickled-onions/

Zucchini Labneh Tart

Labneh is a soft cheese that can be made at home with minimal effort and delivers a creamy and delicious cheese you can use and serve with endless possibilities. And I think this Zucchini Labneh Tart is a prime example of how versatile the cheese is.  I spotted an image on Pinterest and immediately wanted to make it. After a bit of a search I came across the recipe for the tart from the book Fermented by Charlotte Pike. This tart is deliciously moreish and a visual feast with the colours of the golden brown pastry against the bright green and ochre of the sliced zucchini and melted cheese. The hues of a summer in full swing or those fresh splashes of colour you need when in the midst of winter thanks to zucchini being available most of the year. The dukkah sprinkled on top gives the tart a bit more depth of flavour and marries with the cumin to give the tart a delicious Middle Eastern flavour. It is labneh after all. Perfect as a drinks party snack or serve it with a crunchy salad out on the veranda.vAnd as with all pastry tarts make sure the pastry is cooked underneath before removing from the oven. Labneh is essentially a cheese made from straining yoghurt, resulting in a deliciously thick, creamy and tangy soft cheese. You can use it as you would any cream cheese, as the basis for tzatziki or spread it inside a pita or wrap. The straining process is very easy and takes 12 – 48 hours. The longer you strain it, the thicker the cheese will become. Should you want a firm cheese to roll into balls you can strain it for the full 48 hours but I prefer to strain it for 24 hours. I also use a double cream full fat yoghurt. I have made the most delicious Pistachio Labneh Ice Cream before and it is one of my favourite ice creams and well worth making. You can also check out this Labneh recipe for more serving ideas. Our next Food Photography Workshop is this Sunday. Click here for more details and do let me know if you want to join us for this fun and creative day. More photos, food and travel stories on: Instagram Pinterest Twitter Facebook Print Yum Zucchini Labneh Tart Ingredients1 pack of ready-rolled puff pastry, defrosted ½ – ¾ cup labneh (see below) 1 beaten egg salt, black pepper and ground cumin to season 6 – 8 medium zucchini, ends trimmed and sliced at an angle, about ½ cm thick ½ cup Parmesan cheese, finely grated 2 tbsp dukkah sprinkle of chili flakes (optional) LABNEH 1kg double cream full fat plain yoghurt 1 tbsp saltInstructionsPreheat the oven to 180 degrees C. Unroll the puff pastry onto a large baking sheet. Take a sharp knife and cut a border around the edge of the pastry, running roughly 2 cm around the edges of the pastry making sure not to cut through the pastry Spread the labneh over the pastry, taking it up to but not over the pastry border. Brush the border with the beaten egg Season the labneh with salt, pepper and cumin Arrange the zucchini slices in a single layer over the labneh Sprinkle the Parmesan evenly over the zucchini Bake for about 20 – 25 minutes until the border is puffed up, the cheese melted and the pastry is cooked underneath Sprinkle the tart with the dukkah and chili flakes if used and serve immediately HOW TO MAKE LABNEH Line a wire mesh strainer with cheese or muslin cloth and place it over a bowl. Add the salt to the yoghurt, mix and place into the lined strainer Tie the corners with some string and suspend the “bag” of yoghurt over a bowl so that that the whey can drain from the yoghurt into the bowl (I place a wooden spoon between two handles of a cupboard and then tie the string to the wooden spoon) Let the yoghurt drain in a cool place for 24 hours at least Scoop the labneh from the cloth, cover and keep in the fridge for up to 3 daysSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/zucchini-labneh-tart/  

Desserts

Doughnut Ice Cream Sandwiches

When NetFlorist sends you doughnuts the logical thing to do is make Doughnut Ice Cream Sandwiches. Of course you can eat them as is but who would not love Doughnut Ice Cream Sandwiches? Ice cold, sweet, creamy, doughy pleasure all in one bite. I can’t believe it isn’t a “thing”.   Of course, the easiest way to all that pleasure is to use store bought ice cream but you can make this even more special with homemade ice cream. And the no churn method is a quick way of making creamy delicious ice cream without the need for an ice cream maker.   I have made 3 variations from a basic no churn vanilla recipe. A delicious salted caramel swirl, a rich dark chocolate mocha and a summery fresh strawberry no churn ice cream. The basic vanilla recipe is perfect as is but the variations are a breeze to make. The salted caramel recipe is so good and you can use the sauce for any other dessert you make. The chocolate is just a slab and a half of chocolate melted with some espresso powder and mixed into the creamy base. The strawberry version needs an extra step or two due to the water content in the mashed strawberry. The water in the berries will go crystally so you need to mix the ice cream a few times in the first few hours of freezing. That way you break down the ice crystals and at the same time you ensure that the berries do not drop to the bottom of the container. But even with this extra effort the ice cream is really delicious and super easy to make. Enjoy! I love ice cream and have many more delicious ice cream recipes on heinstirred.com. Click here for the recipes. Print Yum Doughnut Ice Cream Sandwiches IngredientsBasic Vanilla No Churn Ice Cream : 500ml cream 5ml vanilla extract Good pinch of salt 1 can (385g) sweetened condensed milk Variation : Salted Caramel Swirl (from Gizzi Erskine) 150g caster sugar 65g butter, diced 100ml double cream 1 tsp sea salt flakes Variation : Dark Chocolate Mocha 150g 70% dark chocolate 1 tsp instant espresso powder Variation : Fresh Strawberry 600g fresh strawberries, washed and hulled InstructionsBasic Vanilla No Churn Ice Cream : Use a stand mixer or an electric beater and whip the cream, vanilla and salt to stiff peaks Slowly pour the condensed milk into the cream while whisking until combined Pour in a container, cover and freeze until ready to serve Remove the ice cream about 10 minutes before serving to soften slightly Variation : Salted Caramel Swirl Make the caramel by melting the sugar with a splash of water in a saucepan over a medium high heat and boiling until it is a light golden colour without stirring Whisk in the butter, then the cream and finally the salt Set aside to cool while making a batch of basic no churn ice cream (without adding salt to the cream) Pour a third of the ice cream mixture into a container Swirl in a 3rd of the caramel sauce (be careful not to mix together too much). Pour over another third of the ice cream and repeat the swirling and repeat with the final third of ice cream and caramel Cover and freeze until ready to serve Remove the ice cream about 10 minutes before serving to soften slightly Variation : Dark Chocolate Mocha Melt the chocolate and espresso powder over a double boiler and set aside while making a batch of the basic no churn ice cream mix Fold the melted chocolate into the ice cream and mix until well combined Cover and freeze until ready to serve Remove the ice cream about 10 minutes before serving to soften slightly Variation : Fresh Strawberry Mash 2 thirds of the strawberries with a fork Roughly chop the remaining third Make a batch of the basic no churn ice cream mix Fold all the strawberries into the ice cream mix and mix well Cover and freeze for about 2 hours Use a fork to stir the ice cream, breaking up the ice crystals and distributing the berries evenly Repeat twice more until the ice cream is frozen and ready to serve Remove the ice cream about 10 minutes before serving to soften slightly Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/doughnut-ice-cream-sandwiches/ **Disclaimer** This post was sponsored by NetFlorist. Netflorist’s online bakery takes gifting to a whole new delicious level, offering  a wide range of mouth-watering and personalisable treats which include cakes, cupcakes, doughnuts, cookies, and more. No matter what the occasion, there is something for everyone and the best part is that all these delicious treats are available to order online. More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Honey and Tahini Cookies

I love how ingredient trends come and go, highlighting ingredients and making us see them in a brand new light. Granted, at some point we get a bit tired of yet another recipe but I do think some of the ideas remain with us, changing the way we use the ingredient.  Tahini is a huge trend at the moment and I am jumping on the bandwagon with these gluten-free Honey and Tahini Cookies in a chewy and delicious way. No longer just a paste you add when you make hummus or baba ghanoush, there are loads of ways to use the paste, sweet or savoury. And this cookie is all kinds of sweet sesame goodness. The recipe comes from my friend Christine Capendale. Christine is well known for her wedding cakes, baking and catering and is currently working on her 3rd recipe book, due out next year. Christine was so kind to let me photograph the cookies she baked and share it here on heinstirred. I wanted to use the cookies as an ice cream sandwich cookie and they worked perfectly. The cookies have a great tahini and honey flavour. Strong enough to hold the ice cream but soft enough not to squash all the ice cream out when you take a bite. For the shoot, I used a shop bought vanilla ice cream but I think a bit of caramel mixed through the ice cream will be really good. A toffee or chocolate ice cream or frozen yoghurt will a perfect marriage to the tahini flavour too. Or have them all on their own for a delicious and guilt-free afternoon pick me up. These Honey and Tahini Cookies are in fact the 2nd batch of tahini cookies on the blog. Have a look at these Almond Tahini Choc Chip Cookies for another tahini interpretation. I hope you enjoy this recipe for Honey and Tahini Cookies. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred Print Yum Honey and Tahini Cookies Ingredients150g almond flour ½ tsp bicarbonate of soda ½ tsp salt 110ml honey 80ml tahini 1 tsp vanilla extract 125ml sesame seeds zest of 1 lime InstructionsPre-heat the oven to 160°C Combine the almond flour, bicarbonate of soda and the salt in a bowl In another bowl mix together the honey, tahini, vanilla and the lime zest Add the honey mixture to the dry ingredients and mix well to make a dough Roll small balls in the palm of your hands – about the size of a large cherry Roll the balls in sesame seeds and place on a baking tray lined with baking paper or a Silpat, leaving about 5 cm between them Flatten each ball with a fork or use your fingers Bake for about 12 minutes or until golden brown Remove from oven and cool completely Recipe by Christine Capendale Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/honey-and-tahini-cookies/ A few more of my favourite tahini recipes : Tahini Choc Chip Banana Bread Pink Lady® Apple Galettes with Spelt Crusts and Tahini Butterscotch Sauce Almond Tahini Choc Chip Cookies      

Rooibos Panna Cotta with Poached Grapefruit

The smell of rooibos evokes memories of winter holidays at my maternal grandparents in Stellenbosch. My brother and I chasing every moving thing in the fishpond, seeing the snow on the Matroosberg from the garden, the smells of buttermilk rusks and stewed fruit.  And always rooibos tea in the afternoon. The tea adds a wonderful flavour to the creamy panna cotta and the grapefruit a beautiful jewel like colour while cutting the richness perfectly. Add to that the zesty orange and a hint of spice and this is a delicious dessert.   Print Yum Rooibos Panna Cotta with Poached Grapefruit IngredientsPanna Cotta 250ml double cream 250ml full cream milk ¼ cup sugar 4 bags rooibos tea seeds from half a vanilla pod 5 sheets gelatine 1 liter cold water to soak the gelatine Poached Grapefruit 2 grapefruits, peeled and segmented ½ cup freshly squeezed orange juice ¼ cup sugar ½ teaspoon mixed spiceInstructionsLightly oil 4 ramekins with a neutral flavour oil and place on a tray. Gently heat the cream, milk and sugar. Keep stirring until the sugar has dissolved. Remove from the heat, add the vanilla seeds, teabags and let it infuse for about 5 minutes. Give the teabags a squeeze and remove them from the cream mixture. Soak the gelatin leaves in a liter of cold water for 5 minutes, wring the sheets out and add the sheets to the warm cream mixture. Stir until dissolved and pour into the prepared ramekins. Let it set in the fridge for 4 hours. Bring the orange juice and sugar to a boil and let it reduce to about half the volume. Stir in the mixed spice, remove from the heat and add the grapefruit segments. Let it cool while the panna cotta sets. When the panna cotta has set, run a sharp knife around the edge of each ramekin and unmold the panna cotta onto a plate. Spoon the grapefruit and poaching liquid over the panna cotta and serve.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/rooibos-panna-cotta-poached-grapefruit/ Wine suggestion from Conrad Louw:  Panna Cotta can be a toughie to match.  Sweetness in food will highlight the acidity as sourness in wine, unless your wine has been chosen correctly.  The Europeans love to have Champagne or sparkling wine with their desserts, and with good reason.  This panna cotta is not sweet, it is slightly sweet but impacted with the sweetened fresh citrus.  Something like a late harvest would work, but I think it will be too sweet for the elegance of this panna cotta. My best pairing is no doubt an off-dry Method Cap Classique (Champagne-method) with a soft mousse.  The best I can think of, that won’t break the bank either, is really a quality MCC for desserts, the elegantly off-dry JC le Roux La Valle N.V.  (Pinot Noir driven).  It will be a beautiful match, perhaps not for the brand conscious wine snob, but definitely for the epicurean.

Pumpkin Ale and Smashed Toffee Ice Cream

Another beer ice cream and I do think this is a perfect dessert after a barbecue next to the pool. And I just love the results of this Pumpkin Ale Ice Cream with Smashed Toffee. I wanted to play with another style of beer and decided to use one of my favourite local beers, Van Hunks Pumpkin Ale. It has notes of butternut and pumpkin with a blend of cinnamon, nutmeg and coriander. I needed to counteract the bitterness of the beer and the smashed toffee works really well and adds necessary texture to the ice cream. You do not get a distinct pumpkin or spiced flavour in the ice cream but you can definitely taste the beer without it being overwhelming – making it perfect for non beer drinkers to enjoy as well. Print Yum Pumpkin Ale and Smashed Toffee Ice Cream IngredientsMakes about 1 litre 200ml full cream milk 100g vanilla sugar (half a cup) (or 100g sugar and 1 teaspoon vanilla extract) good pinch of salt 4 large egg yolks 250ml double cream 350ml Pumpkin Ale 60g butter toffee sweetsInstructionsGently warm the milk, sugar and salt over a medium heat while stirring to dissolve the sugar. In a separate bowl whisk the egg yolks. Slowly pour the warm milk over the eggs while whisking briskly and return to the saucepan. Stir the mixture constantly over a medium heat until the mixture thickens and coats the back of a wooden spoon. Remove from the heat and whisk in the cream until well combined. Add the pumpkin ale and mix until well combined. Chill the mixture in the fridge for at least 6 hours (overnight is best) and prepare in an ice cream maker according to the manufacturers instructions. Place the toffee sweets in the freezer to harden. A few minutes before the ice cream has finished churning blitz the toffee sweets into rough bits. Once the ice cream has churned mix in the toffee bits and freeze.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/pumpkin-ale-smashed-toffee-ice-cream/    

Fast and Easy

Chicken and Chickpea Curry

This is one of those dishes with maximum reward for absolute minimal effort. Make the marinade, pop everything in a bag and leave it overnight in the fridge, it can’t get easier. I first came across the recipe on my friend Selma’s fantastic blog called Selma’s Table. The dish was aptly named Extraordinary Roasted Chicken, Potatoes and Chickpeas and she had won a Food 52 contest for “The Best One Pot Meal” with the dish.  A few days later I asked her if I could make it for this blog and she graciously agreed. I also had the audacity to ask if I could give it my own twist and she was more than happy for me to twist away. So this Chicken and Chickpea Curry is the delicious end result. I wanted to simplify the ingredients even more so had two ideas. If it was summer, I would keep the aromatics in the yoghurt marinade to just lemon, garlic and loads of rosemary. All flavours that work fantastic with chicken, potatoes and chickpeas. I think it would make a wonderful summer dinner with a crisp salad and a bottle of wine. But since we still have the odd cool day at the moment, I decided to go the spicy route and add a curry mix (and some more chilli). I was so happy with the results that I made it twice in one week, playing with different flavours. With the potatoes and chickpeas I don’t think you need to worry about rice and I just added a few naan breads which I bought from the Eastern Food Bazaar, just around the corner from me. Add some plain yoghurt, chopped coriander and a few bottles of beer and you have a pretty satisfying dinner. Perfect for when you have some friends over during the week.   I do love a delicious curry and I have another fabulous recipe on the blog, this Chicken and Chickpea Coconut Curry, which is one of the most popular recipes I have posted and definitely worth a try as well. Print Yum Chicken and Chickpea Curry Ingredients1 tin chickpeas (400g) 700g baby potatoes, halved if on the small side, otherwise quartered. 4 cloves garlic, peeled and bashed 8 bone-in, skin-on chicken thighs or thighs and drumsticks Marinade 1 tbsp olive oil Juice of 1 large lemon 100ml plain yoghurt 2 tbsp fruit chutney 2 1bsp curry powder or curry paste of your choice 1 tsp (or more) chilli flakes (optional and to taste) 6 cardamom pods – bruised 1 heaped tsp turmeric 1 tsp saltInstructionsMix the marinade ingredients in a bowl. Drain and rinse the chickpeas and place with the chicken, potatoes and garlic in a large freezer bag or plastic container. Add the marinade and give it all a good mix. Close the bag or container and place in the fridge for about 24 hours (or at least over night). Turn it over every time you open the fridge. Preheat the oven to 200 degrees C Place all the ingredients in a single layer in a large roasting tray and cover tightly with foil. Roast for one hour. After an hour check the potatoes. If still slightly raw, pop it back in the oven, covered with foil for a further 15 minutes. Remove the foil and roast for a further 15 minutes until the chicken and potatoes begin to crisp. Keep a close eye that the marinade does not start to burn. Serve with plain yoghurt, chopped coriander, naan bread and beer Adapted from Selma’s TableSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/chicken-and-chickpea-curry/ Wine suggestion by Conrad Louw, CWM: Curry is always a great culinary pleasure to pair wine with.  If it is mild, go for a fragrant white such as a well-made Riesling; Gewürztraminer or Bukettraube.  Especially when using cardamom pods, which makes it very fragrant, the pleasure will be there.  As a personal preference, I like hot curry, which makes the “chicken or beef?” option very easy – go for red, and by red I mean “local is lekker” – Pinotage.  My latest 2 top Pinotages are without a doubt Wildekrans Pinotage 2012 available at selected shops, or at their cellars in Botriver.  And then if you feel like really treating yourself – Rijk’s Pinotage Reserve 2010. Now that is a big red wine that can complement any BIG curry.  Fairly pricy – but spoil yourself!  

Apricot and Lime Olive Oil Cake

I know January is supposed to be all about healthy eating but in the southern hemisphere it is summer and there are stone fruit everywhere. I find it impossible not to bake with them a few times during the season and this Apricot and Lime Olive Oil Cake might not be the prettiest cake but it is packed with loads of tangy and zesty flavours from the fresh apricots and limes. The cake is gluten free,  has a very soft crumb and breaks up quite easily so I guess it is somewhere between a cake and a dessert. I say it is not the prettiest cake as I have not been able to make it with all the apricots showing when I turn the cake over. The batter is a bit on the thin side so there is bound to be an apricot or two covered with batter and that annoys me every time! I have made it with just ground almonds or a mix of ground almonds and hazelnuts and it was as good. You could replace the lime with any other citrus. Lemon will be great and I think orange and grapefruit will make a delicious cake too. Serve slightly warm or at room temperature with a dollop of full fat plain yoghurt. Enjoy! Our next Food Photography Workshop will take place on Saturday the 17th of February 2018 and we have 4 spaces still available. Our goal for the day is to create a space where we all can play, learn from each other and have a lot of fun doing it. Come be inspired, get creative, get more comfortable with your camera and most importantly play. All the details can be found here and do let me know if you would like to join us for the day at the most beautiful location. ** Olive Oil provided by Baleia Extra Virgin Olive Oil. I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples. Print Yum Apricot and Lime Olive Oil Cake IngredientsSyrup: 80ml apricot jam 2 tsp water 1 tsp olive oil Cake: Approx 10 apricots, stoned and halved 200g sugar Juice and zest of 3 limes 4 eggs 125ml Baleia Extra Virgin Olive Oil 200g ground almonds 1 tsp baking powder ½ tsp salt InstructionsPreheat oven to 180 degrees C Line and grease a 22cm springform cake tin Place the syrup in a small bowl and bring to a boil while stirring Once the jam is a smooth syrup, remove from the heat and spoon onto the base of the lined cake tin Place the apricot halves (cut side down) on top of the syrup in a circular pattern, gently pressing them down into the jam syrup Place the sugar and lime zest in the bowl of a food processor and pulse until the sugar has gone a pale green colour Place the lime sugar in the bowl of an electric standing beater and while the motor is running pour in the olive oil Beat for a few minutes and add the eggs one by one, beating for 3 minutes between each addition Fold in the lime juice, almonds, baking powder and salt Spoon the batter on top of the apricots and bake for about 50 – 60 minutes or until a skewer inserted comes out clean (lightly cover with foil if the cake browns too quickly) Allow the cake to cool (slight warm or completely) in the tin before turning it over (apricots on top) onto a serving platter Remove the baking paper and serve with yoghurt or coconut yogurt with a bit more lime zest Or sprinkled with some chopped pistachios or flaked almonds Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/apricot-lime-olive-oil-cake/ A few more of my favourite gluten free bakes : Olive Oil Polenta Cake Lemon Ricotta Cake   Gluten Free Chocolate Puddings More photos, food and travel stories on: Instagram Pinterest Twitter Facebook    

Aloo Gobi

Aloo Gobi means Cauliflower with Potato. It is a dish that features in Pakistani, Indian and Nepalese cuisine. I came across the dish on Pinterest via A Brown Table. Nik’ s photography is fantastic, they way he works with light is amazing and you can recognise his photography immediately. I did a bit of reading about the dish and this recipe is a combination of Nik’s recipe and a few others I found. In my mind it is essentially a dry curry, wonderfully aromatic and comforting, especially in this wintery weather we’ve had the past few days. I added a tablespoon or two of water during the cooking process so that the dish does not dry out and burn while cooking. The trick is to make sure the potatoes are cooked while the cauliflower still has a bit of a bite to it and that is why I quartered the baby potatoes. You could parboil to potatoes for 5 minutes or so before adding to the pan as the last thing you want is raw potatoes and mushy cauliflower. Serve it with naan breads, coconut shavings, some yoghurt and tangy pickles for a tasty meat free dinner. Print Yum Aloo Gobi Ingredients2 tbsp oil 1 onion finely chopped 1 tsp freshly grated ginger 1 tbsp garam masala ½ teaspoon ground turmeric 12 curry leaves, pulled off their stalk 1 chili, chopped (de-seeded if preferred) 12 – 15 baby potatoes, quartered 1 head cauliflower, cut into florets 1 cup frozen peas Salt to season squeeze of lemon juice 1 small bunch fresh coriander or parsley coconut shavings (optional)InstructionsHeat the oil in a pan with a lid over a medium high heat and add the onion Sauté for about 4 minutes until softened and starting to brown Add the ginger and cook for 1 minute Add the garam masala, ground turmeric, curry leaves and chili stir to cook for another 2 minutes Add the potatoes and stir to coat them with the spices Cook for a few minutes stirring occasionally Add the cauliflower to the pan and stir to combine Add 2 tbsp water, cover with the lid and allow to cook for about 20 minutes on a medium-low heat with occasional stirring until the cauliflower and potatoes are tender but still firm Add a tbsp of water or two if the pan becomes too dry but you do not want a sauce to form Add the peas and salt, cover the pan again and cook for another 5 minutes until the peas are tender Drizzle with a squeeze of lemon juice Garnish with the coriander or parsley and coconut shavings if used Serve hot with rice, roti or naanSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/aloo-gobi/   More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook

Frozen Watermelon Margarita

When watermelons make their appearance you know summer has arrived in Cape Town and making a Frozen Watermelon Margarita seems to be a good enough way to welcome the long, warm and festive days ahead. I had quite a bit of watermelon left from a recent workshop I presented and as I did not want it to spoil I chopped it in to big chunks to freeze, thinking I would make a sorbet or granita out of it. I am tempted to make a Watermelon and Aperol granita and serve it with a splash or two of bubbly. I am convinced it will be so good. But I have not gotten that far yet and decided to make this summery margarita. And in saying that I do think this Frozen Watermelon Margarita mix make a delicious granita or sorbet. This is one of those recipes where you have to taste as go. I have given quantities that worked for me but if you have a super sweet watermelon you might need more lime juice or if it has been one of those days, you might need a lot more tequila. Triple sec is a traditional ingredient in margaritas but I left it out for this recipe and I thought the watermelon would probably overpower it but if you have some, add to taste. I used a red wine salt for the rim of the glass just to be a bit different and looking at the images now I think a black salt would be quite cool. The hardest part of the recipe is removing the pips before freezing the watermelon. After that you just bung everything in a food processor and mix until you have the right consistency and flavour. You could also use chilled chunks of watermelon in stead of frozen. If so, add half the soda water to start off with. Enjoy! I am thrilled that the Recipe Index has been given a visual makeover. Instead of just a recipe listing, every recipe now shows the image of the dish, making it much easier to search and find a recipe to prepare. Print Yum Frozen Watermelon Margarita IngredientsMakes about 1 liter 600g watermelon chunks, pips removed and frozen 1 cup soda water 2 tbsp caster sugar (optional if the watermelon is not very sweet) juice of two limes 90ml tequila a lime wedge and some salt for the rim of the glassInstructionsRub the rim of a glass with a lime wedge and dip into salt until the edge of the glass is covered with salt and set aside Place the watermelon chunks in a food processor Blitz until the pieces are mostly broken up Add the water, sugar (if used), lime juice and tequila and blitz until smooth Taste and add more sugar, lime juice or tequila as desired Add more soda water if the you want a thinner mixture Pour the mix into the glasses and serve with some lime wedges on the side Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/frozen-watermelon-margarita/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook A few more of my favourite drinks recipes : Negroni Sbagliato Passion Fruit Champagne Espresso Martini

Grains, Pulses and Starches

Strawberry Polenta Cakes

This recipe for Strawberry Polenta Cakes is a delicious sweet twist on the usual polenta recipes out there. Drizzled with maple syrup and custard they make for a delicious dessert. Cut the custard and you have a tasty breakfast treat. The thought of sweetening polenta has never crossed my mind but it kind of made perfect sense when I saw the recipe on What Should I Eat for Breakfast Today (how amazing is that name for a blog). Marta’s blog is a joy to read and the photography an absolute visual feast. I want to photograph like that… I adapted the recipe slightly and replaced the cinnamon with vanilla extract (I wanted to use a pod but did not have one but think it is a better option than using extract purely for visual purposes.) I chucked out the goji berries as I did not think they would add anything to the dish and to make things easier I just grilled the top of the pudding instead of frying each square as I thought it would be a mission with the strawberries falling out when turning over. One tip is not to place the strawberries too close to each other in the dish. Keep space so you can get the polenta in between the strawberries and not just on top. Serve the cakes with fresh strawberries for added splashes of colour and texture. Eat the cakes warm or at room temperature – it gets a bit rubbery when it cools down and gets cold.   Print Yum Strawberry Polenta Cakes Ingredients1 cup polenta 2 cups full cream milk 2 cups water ? cup sugar ½ tsp vanilla extract good pinch of salt 200g strawberries, halved melted butter for grilling fresh strawberries to serveInstructionsLine a 20 x 30cm rectangle pie dish with baking paper and place the strawberries cut side down Mix the polenta, milk, water, sugar, salt and vanilla in a pot and bring to the boil Turn down the heat and cook the polenta for about 15 minutes while stirring until thick and smooth Pour the polenta over the strawberries and smooth the top Let it stand for an hour Preheat the oven grill Brush the top of the polenta with butter and place under the grill until golden brown Turn the polenta out, cut into squares and serve with fresh strawberries, maple syrup or custardSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/strawberry-polenta-cakes/  

Fried Risotto Balls

Another frying recipe but I realised during the week that I never shared this particular recipe on the blog after they appeared in the Sunday Times Cheese Issue and these Fried Risotto Balls are too good not to share. Spring has definitely arrived in Cape Town (although this morning winter is certainly back) but this recipe is comfort food at its best. And such a great way to use up any left-over bolognaise sauce you might have. You could replace the meat sauce with leftover bobotie, ham, fried bacon or even a thick homemade tomato sauce. Serve with some lemon wedges to cut the richness just a bit and pickled jalapeno on the side for a hit of spicy warmth. 27 September is our next Food Photography Workshop as part of my collaboration with Francois Pistorius and Isabella Niehaus. Join us for an inspired and creative day in the most beautiful location up on the West Coast. Print Yum Fried Risotto Balls Ingredientslarge knob of butter 250g risotto (Arborio) rice 800ml warm chicken of vegetable stock 1 tsp turmeric ½ tsp salt 50g grated parmesan cheese 50g grated mature cheddar cheese ½ cup leftover savoury mince 70g plain flour 2 eggs, beaten 150g fresh breadcrumbs Oil for deep fryingInstructionsMelt the butter in a large heavy-based saucepan and add the rice Stir for a minute until the rice is coated with the butter Add the turmeric, salt and about 200ml of the stock and keep stirring until the stock is absorbed Add the rest of the stock and cook while stirring occasionally until the rice is cooked al dente and the stock is absorbed Mix in the grated parmesan and cheddar cheese Remove from the heat and let the rice cool down (easiest to make the rice the day before and place in the fridge overnight) Roll balls with the rice about the size of golf balls Using your pinkie finger to make a hole in the ball and stuff the hole with some of the savoury mince Take more rice and plug the hole and reroll the mixture into a ball Repeat until all the rice has been used Heat some oil in a saucepan, deep enough to cover the ball with oil Place the flour, eggs and breadcrumbs each into separate plates Once the oil is 170 degrees C (a small piece of bread immediately sizzles when place in the oil), dip each ball into the flour, then eggs and then cover well with the breadcrumbs Fry in batches until golden brown and remove from the oil to drain on wax paper Keep the cooked balls warm while frying the rest of the balls Serve warm with some lemon wedgesSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/fried-risotto-balls/ *This recipe was first published in Sunday Times Food Weekly* More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook

Freekeh Pumpkin Coffee Cake with Walnut Streusel

Freekeh has been on my radar for a while now but impossible to get in South Africa. So when I was approached by The Really Interesting Food Company to create a recipe with Greenwheat Freekeh there was no way I was going to refuse. And that is how this Freekeh Pumpkin Coffee Cake with Walnut Streusel came into being. Fr Since I am up against 9 other foodies to create a recipe, I decided that I had to go sweet as most would probably do something savoury. I got inspiration from this recipe for a Freekeh Pumpkin Cake and decided to grind my own flour from the packet of cracked grain freekeh. I made the recipe up as I went along, not having any idea how the freekeh “flour” would bake but I have to say I am pretty impressed with the end result. Freekeh is “Roasted Green Grains”, produced from green durum wheat. Low GI, high in fibre and protein content and quality, it tastes infinitely better than quinoa. I roasted the pumpkin to eliminate as much moisture as possible so the weight in the recipe is for the pumpkin after it has been roasted. I would always be dissapointed when reading a recipe for a pumpkin coffee cake that there is no coffee added to the batter, so I have added coffee to this batter to appease myself. The cake is packed with spices, is deliciously moist and the streusel adds a sweet nutty texture. Freekeh is truly a tasty grain and I do recommend you get your hands on a packet and try it out. Print Yum Freekeh Pumpkin Coffee Cake with Walnut Streusel Ingredients200g Freekeh flour (ground from 200g cracked freekeh) 200g light brown sugar 1 tsp baking powder 1 tsp bicarb of soda 1 tsp ground cinnamon 1 tsp espresso powder ½ teaspoon salt ½ tsp ground ginger ¼ tsp ground nutmeg ¼ tsp ground cloves 2 eggs 250g roasted pumpkin (weight after roasted), mashed with a fork 250ml full fat plain yoghurt 80ml vegetable oil 1 tsp vanilla extract Streusel topping: 50g walnuts, roughly chopped 25g light brown sugar 25g butter 25g flour ¼ tsp cinnamon InstructionsPreheat the oven to 180 degrees C Make the streusel by mixing all the ingredient with your hands until it resembles course crumbs and set aside Grease and line a 22cm springform cake tin Mix together the freekeh flour, sugar, baking powder, bicarb, spices, espresso powder and salt in a large mixing bowl In another bowl, whisk together the eggs, pumpkin, yoghurt, oil and vanilla Add the wet ingredients to the dry ingredients and beat until well mixed and smooth Pour the batter into the prepared cake tin and sprinkle the streusel over the batter Bake the cake for 50 – 60 minutes until a toothpick inserted comes out clean Cool on a wire rack, remove from the tin and serveSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/freekeh-pumpkin-coffee-cake-walnut-streusel/ We’ve had a number of enquiries for the next Food Photography Workshop and I am pleased to confirm the 15th of May 2016 for the next one. Let me know if you would like to attend. More details here. More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook    

Quinoa Breakfast Bowl

I have mentioned before that quinoa is not one of my most favourite ingredients but when I saw the recipe on What Should I Eat For Breakfast Today for this Quinoa Breakfast Bowl I was so intrigued that I had to make it and try it out. And I was pleasantly surprised. I think using quinoa as a breakfast “cereal” really works. But then I don’t eat breakfast anymore so this was more of a sweetish late lunch for me. I decided to try Intermittent Fasting after reading about it in an article written by James Clear and have been following this pattern of eating for the last 4 months or so. The reasoning to try it was simple as due to being a food photographer I am constantly surrounded by food and I had to find a way of managing how I eat, without the agony of a calorie counting diet. I easily fell into a routine after the first week and have increased my fasting period to about 18 hours a day for 5 – 6 days a week. But I am not fanatic about it either. If I get invited to a lunch then that day I don’t follow my eating pattern and relax about it. I feel great, seem to have much more focus in the mornings when I work and don’t seem to be nearly that hungry during the morning if I had had breakfast to start with. The centimetres have fallen off and are still falling off while I am able to indulge (all within reason) in the delicious food I create and get to photograph. A win win in my book. I am not advocating this for anyone, just sharing how it is working for me in my situation. Right, back to this delicious Quinoa Breakfast Bowl. I have been seeing many breakfast bowls lately and Marta’s version looked so good. It is insanely easy to make and I tweaked the recipe to suit my taste. I cut the agave and used a whole banana for sweetness instead. I also cut the spinach and added a tablespoon of peanut butter. You can use any other nut butter for that extra protein boost and flavour. Use vegan milk like almond or coconut milk for a vegan bowl and start with half a cup and add more milk as needed to get the consistency you prefer. I had frozen blueberries in the freezer so used that rather than the strawberries in the original recipe. Choose the toppings as to what you have available but I think the more texture you add the better. Enjoy! More delicious vegetarian and vegan recipes here. And some more quinoa recipes here More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook Print Yum Quinoa Breakfast Bowl Ingredients½ cup uncooked quinoa, then cooked as per the packet instructions 1 cup frozen berries of your choice a whole banana 1 tbsp peanut butter (optional) ½ – 1 cup milk (use vegan milk for a vegan bowl) 1 tbsp cacao pinch of salt For serving: seed and nuts coconut flakes berries InstructionsPlace the fruit, milk, cacao and salt in a blender and blend well Combine the blend mix with the cooked quinoa and serve with seeds, nuts, coconut and berries Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/quinoa-breakfast-bowl/

Ice Cream

Spiced Quince Ice Cream

This Spiced Quince Ice Cream is so good. Very very rich and so good. The frozen chunks of preserved quince adds a fresh crisp texture in between all that richness and creaminess. There is something quite old school about quinces for me and the idea was to give it a bit of a modern twist. I have not seen it used in many ice creams and I think using preserved quince worked really well. The idea originally was to make a no churn ice cream but I needed to add the spiced infused milk to the mix so decided to go the no egg route and use my ice cream maker. The spice of the star anise and cinnamon deepens and “grounds” the overall flavour of the ice cream and both spices work well with the quince. I think this would be a perfect “winter” ice cream, served with a warm baked pudding, old school ones like a malva or traditional South African vinegar pudding, perfuming the pudding with its spice as it melts over the warm pudding. If you do not have an ice cream maker, the best way is to freeze the cream mixture in a shallow dish, cover it and pop it in the freezer. Remove from the freezer every 45 minutes or so and whisk it vigorously to break up the crystals. Repeat until the ice cream is frozen. If using this method, only add the chopped quince towards the end of the freezing period otherwise it will get whisked into a mush which you do not want. Print Yum Spiced Quince Ice Cream Ingredients250ml full fat milk 3 star anise 2 cinnamon sticks 250ml double cream 1 x 385g tin condensed milk pinch of salt 1 tsp vanilla extract 350g preserved quince slices, core removed and roughly choppedInstructionsAdd the star anise and cinnamon to the milk and heat until just below boiling point. Remove from the heat, cover and let infuse for an hour. Remove the spices from the milk and let the milk cool in the fridge for a few hours. In a large mixing bowl, mix the milk, condensed milk, cream, salt and vanilla extract and beat until mixed well. Churn in your ice cream maker as per the manufacturer instructions. Once the mixture has churned, mix in the quince pieces and freezeSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/spiced-quince-ice-cream/ This is another recipe that I have developed for My Collections with products available on the site. My Collections is a treasure-trove of the best food, adventures and stories that the world has to offer. It’s the flavour of the unknown – an online wandering goods market of unique tastes, sensations and new adventures. Go have a look!

Frozen Affogato

I would like to have thought I invented a new dessert. Google the words Frozen Affogato, and you see an ice cream recipe of Martha Stewart that plays with the flavours but does not resemble an actual affogato. But then I made the mistake of going to the 2nd search page and someone have already had the same idea as mine. An affogato is one of my favourite desserts. This from someone who hardly ever drinks coffee and if he does, it has to be decaf but somehow the cafeine buzz and sleeplessness following an affogato has never been a reason for me to say no to one. But then it is Italian and who can say no to anything Italian. I was given a few bottles of Potion Cold Brew Coffee to try and since it has been such a hot summer to date, I guess it was a logical first thought to make a frozen version of the dessert. I thought the coffee would make a delicious granita and a creamy vanilla ice cream would be such a delicious companion to the granita. Granita is easy to make. A bit time consuming as you need to scrape the mixture every 30 minutes to create the crystally iced dessert but you might as well do that while you wait for the ice cream to freeze. I made a divine no churn vanilla ice cream which is just a mix of cream, condensed milk and vanilla paste, whipped and frozen. It can not get easier! This really is a match made in dessert heaven. It is a delicous play on flavours and textures. The bronzed coloured and coffee flavoured frozen crystals topped with the ice cold, smooth, creamy vanilla ice cream is hard to beat. I just love the different textures at play. The smoothness of the ice cream against the crunch of the iced crystals. As you eat, both the ice cream and granita melts and you end up with a creamy espresso type shot. Luckily this recipe makes enough for you to have it over and over again. An idea that I think will work really well is to haphazardly plonk spoonfuls of the granita in with the half frozen ice cream, let it freeze until solid and scoop it out as you would ice cream. Just divine! Our next Food Photograph Workshop is on the 21st of February and we still have a few spots open. You can get more details here and do let me know if you would like to book your spot for a fun and creative day out of the city. If you want to get more comfortable with your camera, improve your skills and learn our secrets, then this is the perfect chance to do it. Print Yum Frozen Affogato IngredientsGranita: 1 liter cold brew coffee ¼ cup sugar 1 tsp vanilla extract Ice Cream: 500ml cream (use 250ml whipping and 250ml heavy cream for am even creamier ice cream) 1 tin condensed milk 1 tsp vanilla paste pinch of saltInstructionsTo make the Granita : Mix the granita ingedients together and pour into a shallow container and place in the freezer Scrape the mixture with a fork every 30 minutes to create crystals Continue until the who mixture is frozen crystals (anything from 2 – 4 hours depending on your freezer) To make the Ice Cream Whip the cream until soft peaks and gently fold in the condensed milk, vanilla paste and salt until a smooth consistency Pour into a container and freeze until frozen To make the Affogato Place a few spoonfuls of granita in a glass Top with a scoop of ice cream Sprinkle with some more granita and serve immediatelySchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/frozen-affogato/ More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook  ** Disclaimer : I was given samples of Potion Coffee to try. Creating the recipe with the product was at my own discretion.    

Earl Grey Ice Cream Sandwiches

Think about your morning cup of tea with a piece of toast and marmalade. Now imagine it as ice cream. Or even better, as an ice cream sandwich. This is the second recipe I developed with the wonderful products that was so kindly given to me by the Clemengold team and I just love these Earl Grey Ice Cream Sandwiches. The first recipe I made were the Sweet and Sour Tequila Ribs and I am really chuffed with the feedback I got about the recipe and the photographs. If I had to choose a favourite, then these sandwiches win. But then it is ice cream and ice cream always wins in my book. The creamy, sweet, tea infused ice cream combined with the citrus bitterness of the mandarin peel and crunch from the biscuit is exceptionally good. One of the products in the bag delivered was a bottle of Clemengold Preserve – baby mandarins in a zesty syrup. I immediately started thinking about what I could do with them. It was while browsing flavour profiles, I read that Heston Blumenthal matched mandarin with bergamot. Bergamot is the key ingredient in Earl Grey tea and for some or other reason I immediately thought of ice cream sandwiches. I used tennis biscuits as they are square and fitted easily into the baking pan I was using. Any biscuit will work but I don’t think they should be too thick. They add some much needed texture but you do not want too much biscuit in relation to the ice cream. If you don’t have a preserve like I used, a marmalade of your preference would work as well. But use a marmalade with lots of fruit chunks, the pieces of citrus adds the bursts of bitter flavour you want. Print Yum Earl Grey Ice Cream Sandwiches Ingredients250ml full cream milk 250ml whipping crean 100g sugar pinch of salt 5 earl grey tea bags 250ml double cream 4 egg yolks 75g mandarin preserve, roughly chopped 24 biscuits (12 to fit in one layer in a baking tray)InstructionsMix the milk, whipping cream, sugar and salt and heat the mixture while stirring to just below boiling point. Remove from the heat and add the tea bags and let them steep in the mixture for 1 an hour. Remove the tea bags (give them a good squeeze into the milk) Add the double cream and whisk until combined. Return to the heat (do not let it boil) Beat the egg yolks and add 2 ladles of the hot cream while whisking. Return the egg mixture to the hot cream and mix well. Continue stirring over a medium heat until the mixture thickens and coats the back of the spoon. Remove from the heat and let the mixture chill for at least 6 hours. Make the ice cream as per the manufacturer’s instructions. When the ice cream has churned, add the chopped preserve and mix well. Place in the freezer for an hour to freeze. Line a baking pan with clingwrap (make sure it goes over the sides of the dish) Place 12 biscuits in the bottom of the dish, cover with the ice cream, and top with the remaining 12 biscuits. Return to the freezer and freeze for at least 4 hours until frozen solid. Remove from the pan by pulling the clingwrap. Slice into 12 and serve immediately.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/earl-grey-ice-cream-sandwiches/ These sandwiches will make an excellent dinner party dessert and my friend Conrad Louw, Cape Wine Master, gave us a suggestion or two after the recipe. Wine suggestion by Conrad Louw , CWM: There are several wine styles that will pair up with ice cream.  This particular ice cream with the unique taste of Earl Grey Tea and the delicious citrus taste of Clemengold makes it a great challenge.  Think of a medium cream sherry; Noble Late Harvest or a slightly sweet sparkling wine.  The choices are endless.  The wine farm Clos Malverne in Stellenbosch actually do wine and ice cream pairings from time to time.  Check them out. At the same time, try out a wooded Chardonnay, which will compliment both the creaminess and citrus.  But most importantly, try out this ice cream.

Beer and Nuts Ice Cream

If there ever was a “man” ice cream I think this is pretty close! I am quite a big fan of David Lebovitz and a friend told me about his book The Perfect Scoop which is packed with ice cream recipes. In there he has a Guinness-Milk Chocolate ice cream recipe which formed the base idea of this Beer and Nuts Ice Cream. I am quite surprised that with the huge interest in craft beer we do not see more beer ice cream. It seems like such a logical step to me but there doesn’t seem to be that many recipes out there. I am very happy with how this ice cream turned out. It certainly has a good beer taste and I think the secret was to cut back on the fat content of the custard by using milk in stead of cream for half of the custard base. I was a bit worried that with the water content of the beer the ice cream would have large crystals but it was not an issue. In retrospect the 100g nuts is quite a lot of nuts for this quantity of ice cream so amend the quantity to your taste. Next experiments will be with some lagers and IPAs. Boston Breweries makes a delicious Pumpkin Ale which I think will make a special ice cream. Print Yum Beer and Nuts Ice Cream Ingredients250ml full cream milk 100g sugar (half a cup) pinch of salt 4 large egg yolks 250ml cream 250ml Stout Beer (I used Mitchell’s Raven Stout) seeds from 1 vanilla pod 50g – 100g roasted mixed nuts, roughly choppedInstructionsGently warm the milk, sugar and salt over a medium heat while stirring to dissolve the sugar. In a separate bowl whisk the egg yolks. Slowly pour the warm milk over the eggs while whisking briskly and return to the saucepan. Stir the mixture constantly over a medium heat until the mixture thickens and coats the back of a wooden spoon. Remove from the heat and whisk in the cream until well combined. Then add the stout beer and vanilla seeds and mix until well combined. Chill the mixture in the fridge for at least 6 hours – overnight is best – and prepare in an ice cream maker according to the manufacturers instructions. As soon as the mixture has churned, mix in the nuts and freeze.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/beer-and-nuts-ice-cream/ Wine suggestion from Conrad Louw: Stout will tone down the sweetness of the ice cream, thus the focus of this dish is rather on nutty & nice and not rich & creamy. So I would prefer to compliment the beer and nuts and accordingly stay away from overly sweet sticky dessert wines. Therefore, I will move towards nutty fortified wines to compliment the ice cream – something like Monis Medium Cream Sherry, slightly sweet but boasts with richness and nutty complexity. De Krans Tawny Port is another alternative.

Proteins

Fried Risotto Balls

Another frying recipe but I realised during the week that I never shared this particular recipe on the blog after they appeared in the Sunday Times Cheese Issue and these Fried Risotto Balls are too good not to share. Spring has definitely arrived in Cape Town (although this morning winter is certainly back) but this recipe is comfort food at its best. And such a great way to use up any left-over bolognaise sauce you might have. You could replace the meat sauce with leftover bobotie, ham, fried bacon or even a thick homemade tomato sauce. Serve with some lemon wedges to cut the richness just a bit and pickled jalapeno on the side for a hit of spicy warmth. 27 September is our next Food Photography Workshop as part of my collaboration with Francois Pistorius and Isabella Niehaus. Join us for an inspired and creative day in the most beautiful location up on the West Coast. Print Yum Fried Risotto Balls Ingredientslarge knob of butter 250g risotto (Arborio) rice 800ml warm chicken of vegetable stock 1 tsp turmeric ½ tsp salt 50g grated parmesan cheese 50g grated mature cheddar cheese ½ cup leftover savoury mince 70g plain flour 2 eggs, beaten 150g fresh breadcrumbs Oil for deep fryingInstructionsMelt the butter in a large heavy-based saucepan and add the rice Stir for a minute until the rice is coated with the butter Add the turmeric, salt and about 200ml of the stock and keep stirring until the stock is absorbed Add the rest of the stock and cook while stirring occasionally until the rice is cooked al dente and the stock is absorbed Mix in the grated parmesan and cheddar cheese Remove from the heat and let the rice cool down (easiest to make the rice the day before and place in the fridge overnight) Roll balls with the rice about the size of golf balls Using your pinkie finger to make a hole in the ball and stuff the hole with some of the savoury mince Take more rice and plug the hole and reroll the mixture into a ball Repeat until all the rice has been used Heat some oil in a saucepan, deep enough to cover the ball with oil Place the flour, eggs and breadcrumbs each into separate plates Once the oil is 170 degrees C (a small piece of bread immediately sizzles when place in the oil), dip each ball into the flour, then eggs and then cover well with the breadcrumbs Fry in batches until golden brown and remove from the oil to drain on wax paper Keep the cooked balls warm while frying the rest of the balls Serve warm with some lemon wedgesSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/fried-risotto-balls/ *This recipe was first published in Sunday Times Food Weekly* More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook

Naan Breakfast Pizza

Just over a week ago the lovely people at Cobb dropped off their “Kitchen in a Box”  Premier Cooking System. A nifty outdoor cooker that can roast, fry, grill and bake. It even has a roasting rack to roast a chicken! I could not wait to use it and immediately knew what recipe I want to try first. This Naan Breakfast Pizza that crossed my path a while back. Up until now I have just not been able to make a good pizza at home. I am not nearly efficient enough to whip up pizza dough and those days that I actually am, I can never get the base thin enough for a crisp pizza. And frozen pizza bases are terrible! I have tried using pita breads but can never halve a pita bread without tearing it into pieces. But using naan bread is such a great idea. It is thin enough to crisp nicely while baking and has a lot more flavour than any pita bread or frozen base will ever have. The naan bread retains that chewiness without drying out and the edges become deliciously crisp. Here is a video I have made showing how incredibly easy it is to make a Naan Breakfast Pizza : The options really are endless in terms of toppings. It all depends what you like or not. You could pile on the bacon, sausage and left over grilled meats or make a veggie version with mushrooms, roasted peppers and baby tomatoes. These are so easy to make in a conventional oven too. Just preheat the grill and pop them under the grill until the egg is cooked. And since they do not take too long every person can make their pizza with their own choice of toppings. The toughest part of this recipe is going out to get the Naan! Do enjoy! More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook Print Yum Naan Breakfast Pizza IngredientsAs with any pizza, the toppings are really endless. For this breakfast version and I used a spicy tomato sauce, some fried bacon, sliced Spanish sausage, halved rosa tomatoes and mozzarella cheese. And since it was breakfast, I made a slight dent in the middle of all the ingredients and cracked a fresh egg. Sauce: 390g crushed tomatoes generous glug of olive oil 2 crushed cloves of garlic 1 fresh chilli, chopped 1 -2 tablespoons sugar salt and pepper for seasoningInstructionsFry the garlic and chilli in the olive oil until soft. Add the crushed tomatoes and sugar. Season with salt and pepper and simmer for about 10 minutes until it has reduced a bit. Spoon a thin layer of sauce on top of the naan and top with the remaining pizza ingredients If you do not have a fabulous Cobb system, heat the grill and place the pizzas about 15 cm below. Grill until the cheese is just melted and egg white just set (it will cook some more once you remove it from the heat). Sprinkle with some chopped chives and serveSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/naan-breakfast-pizza/

Pissaladière

Pissaladière is a classic French dish that originated in Nice in the South of France. It is a tart similar to a pizza but the crust is thicker. It is traditionally topped with caramelised onions, olives and anchovies and I have kept to that tradition. You can serve it as an appetiser and I think it is a great dish to serve as a snack to nibble on with drinks.Even if you do not like olives or anchovies. And those are both ingredients that I have no major love for. But the combination of the sweet onions works so well with the saltiness of the olives and anchovy, balancing sweet and salty in the most delicious way.According to Jacques Medecin, former mayor of Nice and an authority on its cuisine, the layer of onions on a pissaladiere should be half as thick as the crust. The pissaladière is traditionally made with a yeasted bread type dough (similar to pizza) but I simplified and tweaked the recipe (apologies to mr Medecin and Nice). Instead of the bread base I made a  scone dough, an idea I got from Hilary Biller who is the editor of the Sunday Times Food Weekly. I added some grated parmesan cheese for added richness to the dough and it worked really well. Caramelising the onions is the part of the recipe that takes the most time. Making the scone dough is easy and then it is just adding the topping ingredients and baking the tart. Best to serve hot with a wedge of lemon as it comes out of the oven but I had it cold after photographing and it was still absolutely delicious. The pissaladière will also make a great lunch or dinner, served with a crunchy fresh salad Click here for more festive recipe ideas Print Yum Pissaladière IngredientsBase: 225g self-raising flour 55g butter ¼ cup finely grated mature hard cheese like parmesan 120ml full cream milk Topping 50ml Baleia Extra Virgin Olive Oil 750g large onions, peeled and thinly sliced 1 fat clove garlic, crushed 1 tsp dried mixed herbs freshly ground black pepper 100g anchovy fillets in oil pitted and halved black olives InstructionsPre-heat the oven to 210°C Line a baking tray with baking paper Cook the garlic in the oil over a medium heat until soft Add the onions and herbs and cook uncovered over a medium high heat for about 20 – 30 minutes, stirring occasionally until the onions are golden brown Season with black pepper and set aside Sift the flour into a large bowl Rub in the butter until the mixture resembles fine breadcrumbs and stir in the cheese Add the milk slowly and use a fork to bring it all together to make a soft dough that does not stick to the bowl Roll out into a rectangle on a floured surface and carefully roll the dough onto the rolling pin and unroll onto the lined baking tray Use your hands to shape the dough to cover the baking tray and cut off any parts of dough hanging over the edge Spoon the fried onions on top of the dough Drain the anchovies and arrange in a diamond shaped pattern over the onion filling Stud each diamond with a halved olive Bake for 20-25 minutes until the tart is golden brown and the dough is cooked though. Cut into squares and serve immediately Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/pissaladiere/ This recipe first appeared in the Sunday Times Food Weekly More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Baked Polenta

There is a definite chill in the air but armed with cheese, butter, garlic and mushrooms I feel quite prepared for it. And the idea of slow cooked one pot meals with generous lashings of red wine and garlic is definitely something to look forward to. But as those slow cooked meals are more suited for leisurely weekend cooking I still crave the comfort of good, wholesome and tasty food during the week. I think this Baked Polenta ticks all those boxes and is a supper that is ready in a fuss free 30 minutes or so. It is delicious, flavourful and comforting. What more do you want for an autumn or winter mid week evening supper? The recipe is incredibly easy and the base of the polenta provides a blank canvass to add any meat and vegetable toppings you please. Replace the Spanish sausage with other types of cured sausage like chorizo, the humble pork sausage, bacon or any leftover cooked meat you have. You can also forgo the meat and make a vegetarian version – I would increase the quantity of mushrooms and perhaps add some roughly chopped broccoli. I would also change the wine in the recipe to a dry white wine for a veggie version. I do think that cooking the polenta with stock rather than water makes a huge difference and adds wonderful flavour to the dish. Just bear in mind the added salt from using the stock, so taste the polenta before adding extra salt. For a bit of spice, sprinkle the dish with some dried chilli flakes. For the red wine in the recipe I used the Flat Roof Manor Shiraz/Mourvèdre/Viognier with its flavours of berries, fruit and spice. Perfect for a chilly evening it will also be the perfect accompaniment to the polenta. Print Yum Baked Polenta Ingredients250g Spanish sausage, chorizo or bacon, chopped into chunks splash of oil 1 clove garlic finely chopped ½ teaspoon thyme leaves 250g mushrooms, thinly sliced 1/3 cup Flat Roof Manor Shiraz/Mourvedre/Viognier 1 cup instant polenta 3 cups (750ml) hot vegetable/chicken stock 50g parmesan cheese, finely grated 50g butter 150g cherry/baby tomatoes 100g feta cheese, roughly crumbled handful of torn basil cracked black pepper to taste (the stock, cheese and sausage is salty so check if you need to add salt before adding)InstructionsFry the sausage in a splash of oil until the fat has rendered and the sausage has become crispy. Spoon the sausage out of the plan with a slotted spoon, remove the pan from the heat and add the garlic and thyme. Fry the garlic and thyme in the fat for a few minutes. Add the red wine to deglaze the pan and return to the heat. Bring to the boil and add the mushrooms and cooked sausage. Simmer over a medium heat until the mushrooms are soft with a bit of moisture still left in the pan. Preheat the oven grill In an oven proof frying pan mix the polenta and stock with a whisk. Bring to a boil, reduce the heat and simmer while constantly whisking for about 10 minutes until the polenta pills away from the sides of the pan. Remove from the heat and stir in the parmesan and butter. Spoon the mushroom mixture evenly over the polenta and sprinkle the feta and tomatoes over the top. Place under the grill for 5 – 10 minutes until the tomatoes are blistered and the cheese a golden brown (keep checking that it does not burn). Sprinkle with torn basil and serve with a glass of Flat Roof Manor Shiraz/Mourvedre/Viognier By heinstirredSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/baked-polenta/ * This recipe forms part of the Flat Roof Manor Food and Wine Pairing Series

Salads

Fennel Orange Salad

We are hurtling towards summer here in Cape Town but luckily with modern day convenience it is still easy to get your hands on some fennel and oranges for this delicious Fennel Orange Salad. Granted, for us in the southern hemisphere it not quite eating seasonally but for readers in the northern hemisphere this is a great recipe to have on standby if you are in need of fresh flavours during winter.   Served as a starter or as an accompaniment with grilled fish or roast chicken, the Fennel Orange Salad delivers on clean and fresh flavours with crunchy textures and splashes of zesty orange. You would need a sharp knife to segment the orange and the best way to slice the fennel to the required thinness is to use a mandoline. Mandolines are not too expensive and a useful kitchen tool to have and you will use it quite often. It is an easy salad to make with just a few ingredients but yields loads of flavour and texture. It consists of fennel, orange, some mint, a splash of olive oil and a squeeze of lemon juice and some seasoning.  Enjoy! ** Olive Oil provided by Baleia Extra Virgin Olive Oil. I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples. Print Yum Fennel and Orange Salad Ingredients4 large oranges a squeeze of lemon juice 60ml Baleia Extra Virgin Olive Oil 1 tsp salt 2 large fennel bulbs, trimmed and thinly sliced in 1-2mm slices a handful of mint leaves freshly ground black pepper to season InstructionsUse a small, sharp knife to remove the skin and pith from the oranges Cut in between the membranes to remove the individual segments (over a bowl to catch the juice) and place the segments in the bowl Add the fennel, lemon juice, olive oil and a teaspoon of salt, and toss to combine Spoon the salad on a platter, sprinkle with the mint, season with black pepper and serve immediately Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/fennel-orange-salad/ I am thrilled that the Recipe Index has been given a visual makeover. Instead of just a recipe listing, every recipe now shows the image of the dish, making it much easier to search and find a recipe to prepare. More photos, food and travel stories on: Instagram Pinterest Twitter Facebook A few more of my favourite salad recipes : Roasted Cauliflower Salad Asian Inspired Shredded Chicken Salad Fig Salad  

No Mayo Potato Salad

No braai is complete without a bowl of potato salad and everyone has their favourite way of making this dish. For me it has to be a thick garlic and grated onion mayonnaise dressing with some chopped boiled egg or the warm German version with a tangy vinegar dressing dotted with crispy bacon and chopped parsley.

Salsa Verde Pasta Salad

Pasta salads must be the ugly stepsister of salads.  Pale (often overcooked) pasta, drowned in even paler mayonnaise, blanketing every other flavour. The idea with this Salsa Verde Pasta Salad was to make it as summery and fresh as possible. I also wanted to keep it totally green and added the peas and broccoli, not just for added texture and flavour but to amp the green colour of the salad. Salsa Verde – it means green sauce – is a classic Italian sauce. Many countries have their own type of green sauce. The French version of the sauce is called Sauce Verte, the Spanish also call it Salsa Verde and the Mexicans use tomatillos and chillies in their version of Salsa Verde. The Argentinians have their famous green sauce, namely chimichurri, which is amazing slathered on a just grilled steak. Many variations of the sauce abound but the main ingredient in all the recipes is parsley. Usually chopped by hand, these days many recipes state the use of a food processor. I kept the sauce rustic and chopped it by hand, as I wanted to see visible pieces of the ingredients clinging to the pasta.  I used farfalloni (butterflies) pasta to make it pretty and to have maximum surface for the sauce to cling to. The sauce is quintessentially summer and packs a flavour punch as a sauce or even marinade for grilled meats, fish and poultry.  It can also be used as a fantastic salad dressing. Keep the sauce in the fridge for up to a week or so – scooping out as needed for a quick salad dressing with some extra olive oil to thin it down if needed. Serve the Salsa Verde Pasta Salad with some grilled fish or chicken for a light lunch or as a salad with a barbecue. Print Yum Salsa Verde Pasta Salad Ingredients20g parsley 20g basil 1 tablespoon capers 6 anchovy fillets 1 clove garlic juice of 1 lemon 120ml extra virgin olive oil 300g farfalloni pasta, (uncooked weight) cooked al dente and drained 1 cup fresh or frozen peas or petit pois (defrosted under running water if frozen) 100g tenderstem broccoli. the florets cut off. (keep the stems for stir fry )InstructionsChop the parsley and basil leaves fine (a mezzaluna works great) and place in a large bowl. Chop the capers and anchovy fillets fine and add to the herbs Chop the clove of garlic fine and mash with the blade of the knife and add to the herbs Add the lemon juice and olive oil to the other ingredients and mix very well until a sauce has formed. Add the peas, broccoli florets and pasta and mix with the sauce. Check seasoning and add another tablespoon of olive oil and dash of lemon juice if the salad needs more dressing. Let stand for an hour and give one mix before serving.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/salsa-verde-pasta-salad/

Grilled Haloumi Couscous Salad

I am keeping it light and fresh for the first post of the new year with this delicious Grilled Haloumi Couscous Salad. After the last week or so with all its festivities and celebrations I am sure we are all craving healthy food but certainly not bland celery stick diet food type of healthy food. I spent the festive season in Beirut and have returned to Cape Town telling all who want to hear (or not) about this incredible city with its wonderful people and fantastic food. It was a Christmas lunch to remember this year as we had lunch at Chez Maguy in Batroun, about 60 km north of Beirut on the Mediterranean coast. The restaurant is practically on the sea and we dined on freshly caught seafood, grilled on the barbecue and each dish brought to the table as it was cooked. Added to that was local craft beer, delicious roasted eggplant salad, famous Lebanese Taboulleh and the most incredible view on a warm sunny winter’s day making it a lunch to remember for years to come. I posted photos during the trip on my Instagram account and check out my Live Love Beirut post of last week to discover a bit more about this city. A few recipes have come back with me and I can’t wait to start making some of my favourite dishes of the trip and to share them on the blog. But back to this yummy salad. This summery salad is packed with flavour, texture and a zesty lemon dressing to counteract the salty blandness of the Haloumi cheese. The salad is best served with the Haloumi still hot so prepare all the other ingredients beforehand and fry the cheese just before you want to serve it. A perfect meat free Monday meal or I think a juicy roast chicken will be such a tasty combination with this salad. You could replace the couscous with quinoa as well. A very happy 2015 to everyone and I am so looking forward to a year of cooking and eating with all of you. This is also going to be the year of video so watch this space! Print Yum Grilled Haloumi Couscous Salad Ingredients400g baby tomatoes 2 cloves of garlic, peeled and halved 1 chili, chopped (optional) (deseeded or not depending on your preference) olive oil for drizzling 1 cup uncooked couscous pinch of salt 1 cup boiling water 1 avocado, cubed 300g baby spinach leaves 3 salad onions, sliced 350g haloumi cheese, sliced olive oil for drizzling Dressing ¼ cup lemon juice 2 tbs olive oil 1 tbs chopped parsley zest of half a lemonInstructionsPreheat the oven to 200 degrees C Place the tomatoes, garlic and chili in a roasting dish. Drizzle with some olive oil and roast for 30 minutes until the skins of the tomatoes are blistered. Remove the garlic and left over juice/oil in the pan and set aside for the dressing. Combine the couscous, salt and boiling water in a bowl and cover with cling wrap. Let it stand for 15 minutes and loosen with a fork. Set aside. Combine the couscous, tomatoes, avo, spinach and salad onions in a large salad bowl. Mash the garlic and combine with the lemon juice, olive oil, parsley, zest and juice/oil from the roasted tomatoes. Mix until well combined. Drizzle the haloumi cheese slices lightly with oil to just coat them and fry the haloumi until golden brown on both sides in a non stick pan. Place the haloumi on top of the salad and drizzle with the dressing. Serve immediatelySchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/grilled-haloumi-couscous-salad/ More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Soups

Thai Coconut Broccoli Soup

If you love Thai flavours you will love this Thai Coconut Broccoli Soup. If you love easy dinners within 30 minutes you will love this even more.   After our rather extravagant two weeks in France working on the new book, I am in need of light and fresh meals. Being in Autumn does not make that always first choice but luckily Donna Hay came to the rescue with this divine soup in her latest issue. Not only is it super healthy but also quick and easy which scores full marks in my book.   I tweaked the recipe a bit (as you do) and did not add any coriander but only a garnish at the end. Somehow I don’t want a thicker soup like this with coriander. If it was more of light broth I would not have minded but the recipe called for 2 cups of the herb. And coriander is always a tricky ingredient to serve to guests – people either love it or hate it. Be careful about the chili strength of the curry paste you use. Rather go for a milder more fragrant paste. As I experienced when making the soup, too strong chili in the paste overpowers everything else and you want that fragrance of the green curry to play with the broccoli and spinach rather than chili blanketing it all. I think the fresh spring onion garnish is a must – it adds a crisp freshness to the dish. Click here for more delicious vegetarian and vegan recipes More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook Print Yum Thai Coconut Broccoli Soup Ingredients50g green curry paste (taste the paste for chili heat before using whole quantity) 1 x 400ml can reduced fat coconut milk 500ml water 450g broccoli, chopped 200g baby spinach (reserve some leaves for garnish) salt and pepper to taste 1 spring onion, sliced coriander leavesInstructionsPlace the curry paste in a saucepan and cook over a medium heat for 1 minute. Add the coconut milk and water and bring to the boil. Add the broccoli and cook for 10 minutes until tender. Add the spinach and cook for another 2 minutes until the spinach is wilted. Remove from the heat and using a hand held stick blender, blend the soup until smooth. Season with salt and pepper. Divide between 4 serving bowls and garnish with the rest of the spinach leaves, coriander and spring onion. Serve immediately.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/thai-coconut-broccoli-soup/ I am happy to report that we have had a wonderful response to our Food Photography Workshop and have decided to repeat the day on the 14th of June. So if the May date did not suit you, please send a mail to book for June. We plan to make the day as informal, fun and delicious as possible so grab your camera and join us on the day.

Pea Soup with Parmesan Cream

The best soup I ever had was at Via’s in Greyton. It was unpretentious, delicious, made from broccoli picked that very morning and served in a small cup as an appetiser. When the chef came out during the meal we commented on how good the soup was and her response was that it’s because it was made with love. It remains one of my favourite food memories and words I always remember when I cook. I love soup as a starter. You can pack it with flavour without making it too heavy or filling. I wanted to keep the soup vegetarian but the sweetness of the peas need some kind of a salty addition and was reminded of the Parmesan cream that Nina Timm made for the most delicious mushroom tarts and thought it work really well in terms of taste and presentation. I added the broccoli to increase the nutritional value of the soup but you can replace it with the same quantity of peas. This soup is insanely easy and quick to make with a beautiful colour and just perfect hot or cold.   Print Yum Pea Soup with Parmesan Cream Ingredients2 cloves of garlic, mashed 1 onion, finely chopped 1 tablespoon olive oil 1 tablespoon butter 400g peas (fresh or frozen) keep a few for garnish 150g broccoli, chopped in chunks about 3 cups warm vegetable stock 125g cream cheese 1/2 cup finely grated parmesan milk to dilute if neededInstructionsFry the onion in the olive oil over medium heat until soft and translucent. Add the garlic and fry for another 5 minutes. Add the butter, stir until melted and add the peas and broccoli. Give it all a good stir and add 2 1/2 cups of the stock. Bring to the boil, turn the heat lower and simmer for 5 minutes. While the soup is simmering make the parmesan cream. Soften the cream cheese and mix in the grated parmesan. Add a bit of milk if the mixture is too thick and refrigerate until needed. Remove the soup from the heat, place it in a food processor and blitz until fine and smooth. Return to the pot and add some more stock if you want a thinner consistency and check the seasoning (bearing in mind the parmesan cream is salty). Serve the soup hot or cold with a good dollop of parmesan cream on top and garnish with a few whole peas. Serves 6 as a starterSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/pea-soup-parmesan-cream/

Bone Broth Ramen

This Bone Broth Ramen feels like a labour of love. Not a terribly complicated one (like love tends to be but that is a whole other story and post for an entirely different blog!) but it does take more than 24 hours to get to the end result. But the result is a nourishing bowl of goodness which is comforting and slurpily delicious.   I am also aware that I am taking a huge creative license in calling it Ramen as this is not at all a traditional ramen broth but ramen’s two main ingredients are noodles and broth. And since I wanted to make my own bowl of slurpy noodles and had been planning to make a bone broth for a long time, combining the two seemed logical. I did quite a bit of reading of how to make a bone broth and it is not difficult at all. Some recipes added vegetables to the bones for cooking while others were quite adamant that it should only be bones. I went the latter route and only used bones for cooking the broth. I got a mix of marrow, pork and beef bones from my butcher. Ask for knuckles, short ribs and neck bones and the bones should have a little bit of meat on them. The method is quite simple. I roasted the bones at a high temperature to brown and caramelise and then placed them in a large oven proof dish with a lid. Covered with water, added cider vinegar, a few bay leaves and simmered it at a low temperature for a good 24 hours. Once it had cooled down a bit, I strained the broth through a fine sieve, removed the cooked marrow from the marrow bones, added it to the broth with a quarter cup of red miso and whisked it in. I then placed the broth in the fridge to cool down and once it was cooled I removed the top layer of fat. If you do not want to use miso to season the broth, season with salt accordingly. I made sure that I removed all the bits of meat from the bones before discarding them. You can add the pieces of meat to the noodles or set them aside to make a pasta sauce or a delicious savoury pie filling. The broth will only keep for a few days in the fridge so rather freeze the broth for later use. Drink it as a light soup or use it as a base for soups, stews and casseroles like you would use stock. Making the ramen or rather noodle bowl is super easy. I reheated some of the broth, removed it from heat and added the noodles to the hot broth to soften. I then added some sliced mushrooms, a boiled egg, baby pak choi, sliced spring onion and chili for a hearty bowl of slurpy noodle goodness. I do hope you enjoy this Bone Broth Ramen. You can find more miso recipes here. For other methods to make Bone Broth check out The Kitchn and click here for the Ultimate Guide to Bone Broth by Kettle and Fire. I am pleased to confirm our Cape Town Food Photography Workshop will take place on the 21st of August. Click here for more details and do let me know if you want to have your spot reserved. More photos, food and travel stories on: Instagram Pinterest Twitter Facebook Print Yum Bone Broth Ramen Ingredients2kg bones (a mix of pork and beef – marrow, knuckle, short ribs and neck bones) 2 tbsp cider vinegar 2 bay leaves 1/4 cup red miso or salt for seasoning For the Ramen Medium egg noodles Baby Pak Choi Sliced raw mushrooms Sliced spring onions Sliced chili Boiled Egg Optional: Meat removed from the bones Other vegetables to taste InstructionsPreheat the oven to 200 degrees C Place the bones in a single layer on a baking sheet and roast for 1 hour turning once until browned and caramelised Place the roasted bones (and all the roasted bits in the tray) in a large oven proof dish with a lid Reduce the oven temperature to 95 degrees C Add water to cover the bones by a few cm and add the cider vinegar and bay leaves Cover and place in the oven and simmer for 24 hours After 24 hours, remove from the oven and let the broth cool down a bit Once it has cooled down enough to handle, strain the broth through a fine sieve Remove the cooked marrow from the marrow bones and add it to the broth with a quarter cup of red miso (or salt to adequately season) and whisk to combine Placed the broth in the fridge to cool down completely and then remove the top layer of fat While the broth is in the fridge, remove all the bits of meat from the bones and set aside or freeze for future use Reheat the broth to use as is or as a base for soups and stews or freeze if not using immediately TO MAKE THE RAMEN Reheat enough broth as required Remove from the heat and place the noodles in hot broth to soften Once the noodles are soft add the rest of the vegetables and serve Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/bone-broth-ramen/

Chicken Broth with Herbed Dumplings

Spring is around the corner in the southern hemisphere but I am sure there a few cold days still heading our way so this recipe for Chicken Broth with Herbed Dumplings are not too late. But saying that, this is a bowl of comforting goodness that is suitable all year round. Bone broth is packed with goodness, rich in protein and so good for your gut but can be a bit of mission to make. Not difficult to make at all but it does take hours to get the broth ready. Beef, lamb or pork broths take anything from 24 to 48 hours (see the Bone Broth Ramen recipe link below), whereas a chicken broth only takes about 8 to 12 hours, making the wait for a bowl of this Chicken Broth with Herbed Dumplings slightly quicker and well worth it. Once the broth is ready, making the dumplings are quick to make and then cooked in the hot broth. They are made with semolina and I have added some fresh herbs for colour and flavour. In addition I have added some thinly sliced leeks and halved sugar snap peas. The veggies cook quickly to al dente in the broth adding freshness, crunchy texture and it looks really pretty. Remove any cooked meat on the chicken bones and save it to use in other meals or you can it add back to the broth when serving it. Pour any broth that you did use for this recipe into sterilised glass bottles, close and refrigerate for up to a week or place in a suitable container and freeze for future use. Enjoy! This recipe first appeared in Food and Home Entertaining Magazine Click here for my recipe for my recipe for Bone Broth Ramen and for other methods to make Bone Broth check out this The Kitchn article. Congrats to Elaine van der Plas and Melissa du Plessis. There is Baleia Extra Virgin Olive Oil on its way to you. Check your inbox. Print Yum Chicken Broth with Herbed Dumplings IngredientsFor the broth: 2 chicken carcasses 500g chicken necks or feet water to cover the bones few bay leaves 2 tbsp apple cider vinegar For the dumplings: 160ml water 20ml butter 2 ½ ml sea salt 125ml semolina 1 egg, lightly beaten 30ml chopped herbs (parsley, sage, chives) Vegetables: 80g sugar snap peas, halved 2 baby leeks, thinly sliced sea salt and black pepper to season InstructionsTo make the broth: Place the bones in a large oven proof dish with a lid or large stock pot with lid Cover with water, add the bay leaves and apple cider vinegar and simmer the bones gently on the stove or place in an oven preheated to 95 degrees C Gently simmer the chicken bones for 8 – 12 hours You want maximum flavour and the bones to nearly disintegrate If simmering on the stove check the water level from time to time and top up if needed After simmering for the required period let the broth cool down a bit and strain the broth through a fine sieve Remove any meat on the bones and save to use in other meals Set aside 1.5 liters of the broth and keep warm Pour the rest of the broth into sterilised glass bottles, close and refrigerate for up to a week or place in a suitable container and freeze for future use To make the dumplings: Bring the water, butter and salt to a boil Add the semolina and stir until it comes away from the sides of the saucepan Remove from the heat and add the egg and chopped herbs Mix well with a wooden spoon until the mixture is combined and smooth Take little balls of the mixture and roll into dumplings the size of walnuts Serving the broth: Season and bring the chicken broth to the boil and add the dumplings Cook for about 5 minutes until the dumplings has risen to the top Spoon into bowls, add the vegetables and check the seasoning Serve immediately Optional: Add some of the chicken meat removed from the cooked carcass used to make the broth Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/chicken-broth-herbed-dumplings/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Vegetables, Vegetarian & Vegan

Pissaladière

Pissaladière is a classic French dish that originated in Nice in the South of France. It is a tart similar to a pizza but the crust is thicker. It is traditionally topped with caramelised onions, olives and anchovies and I have kept to that tradition. You can serve it as an appetiser and I think it is a great dish to serve as a snack to nibble on with drinks.Even if you do not like olives or anchovies. And those are both ingredients that I have no major love for. But the combination of the sweet onions works so well with the saltiness of the olives and anchovy, balancing sweet and salty in the most delicious way.According to Jacques Medecin, former mayor of Nice and an authority on its cuisine, the layer of onions on a pissaladiere should be half as thick as the crust. The pissaladière is traditionally made with a yeasted bread type dough (similar to pizza) but I simplified and tweaked the recipe (apologies to mr Medecin and Nice). Instead of the bread base I made a  scone dough, an idea I got from Hilary Biller who is the editor of the Sunday Times Food Weekly. I added some grated parmesan cheese for added richness to the dough and it worked really well. Caramelising the onions is the part of the recipe that takes the most time. Making the scone dough is easy and then it is just adding the topping ingredients and baking the tart. Best to serve hot with a wedge of lemon as it comes out of the oven but I had it cold after photographing and it was still absolutely delicious. The pissaladière will also make a great lunch or dinner, served with a crunchy fresh salad Click here for more festive recipe ideas Print Yum Pissaladière IngredientsBase: 225g self-raising flour 55g butter ¼ cup finely grated mature hard cheese like parmesan 120ml full cream milk Topping 50ml Baleia Extra Virgin Olive Oil 750g large onions, peeled and thinly sliced 1 fat clove garlic, crushed 1 tsp dried mixed herbs freshly ground black pepper 100g anchovy fillets in oil pitted and halved black olives InstructionsPre-heat the oven to 210°C Line a baking tray with baking paper Cook the garlic in the oil over a medium heat until soft Add the onions and herbs and cook uncovered over a medium high heat for about 20 – 30 minutes, stirring occasionally until the onions are golden brown Season with black pepper and set aside Sift the flour into a large bowl Rub in the butter until the mixture resembles fine breadcrumbs and stir in the cheese Add the milk slowly and use a fork to bring it all together to make a soft dough that does not stick to the bowl Roll out into a rectangle on a floured surface and carefully roll the dough onto the rolling pin and unroll onto the lined baking tray Use your hands to shape the dough to cover the baking tray and cut off any parts of dough hanging over the edge Spoon the fried onions on top of the dough Drain the anchovies and arrange in a diamond shaped pattern over the onion filling Stud each diamond with a halved olive Bake for 20-25 minutes until the tart is golden brown and the dough is cooked though. Cut into squares and serve immediately Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/pissaladiere/ This recipe first appeared in the Sunday Times Food Weekly More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Courgette and Ricotta Tzatziki Bruschetta

  This is without a doubt my dish of the summer and I will be serving it over and over again. The charred smokiness of the courgette and toasted bread blends wonderfully with the garlicky creaminess of the ricotta tzatziki  plus hits of added freshness coming from the mint. It is just perfect served with a cocktail, will add a beautiful freshness to a platter of antipasti or a colourful start to an al fresco summer lunch. The original recipe is from Gordon Ramsay’s Ultimate Home Cooking book which I was fortunate to win in a Food24 competition. It is a lovely book with a number of recipes I am dying to try. I tweaked the ricotta topping and made it into a ricotta tzatziki which I think adds even more summer to the dish. Pair the bruschetta with the Flat Roof Manor Pinot Grigio which is the ideal companion to a summer’s day picnic or outdoors meal. The wine will be a great pairing with the ricotta topping and still light enough to not overpower the delicate courgettes. Print Yum Courgette and Ricotta Tzatziki Bruschetta Ingredients250g ricotta cheese 1/2 english cucumber, deseeded 2 teaspoons salt 1 clove of garlic, finely mashed juice of 1 lemon 10 courgettes, cut into diagonal slices 5mm thick olive oil for drizzling 8 – 10 thick slices ciabatta bread 10 mint leaves, thinly sliced salt and pepper for seasoningInstructionsGrate the cucumber, place in a colander and sprinkle with the salt. Let it stand to drain for about an hour. After an hour, gently squeeze the cucumber to remove the liquid and place it in a bowl with the ricotta, garlic and lemon juice. Mix well, add some black pepper and check if the mixture has enough salt. Keep in the fridge until needed. Place the courgette slices in a bowl with a good splash of olive oil, add a pinch of salt and black pepper and toss to coat. Heat a griddle pan until very hot and (in batches) add the courgette slices in a single layer. Cook for about 4 minutes on each side until slightly softened and striped on both sides. Transfer to a plate and set aside until all the courgettes are cooked. Once the courgettes are done griddle the slices of bread until golden and toasted on both sides. Spread the bread with the tzatziki, top with courgette slices and garnish with the mint leaves. Serve immediatelySchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/courgette-ricotta-tzatziki-bruschetta/ * This recipe forms part of the Flat Roof Manor Food and Wine Pairing Series More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Roasted Butternut Squash Falafel

I absolutely love falafel. Made with chickpeas or lentils (as they make at Nooka in Roeland Street) or a mixture of both. And now I love them made with butternut squash. I have made these Roasted Butternut Squash Falafel on a few occasions now and everyone loves them. I originally saw the beautiful photo of Food and Travel Magazine’s Butternut Squash and Feta Falafel on Pinterest and it immediately when to the top of my “must make for the blog” list of recipes (a list which entries I do not want to count as I think there is enough recipes there for at least the next 5 years that needs to be made at some point). I tweaked the recipe as I thought that adding the feta to the falafel mix will be too much of a mission and that it would most probably melt into the oil once you are frying it and decided to rather make a Whipped Feta Dip which I have made before for the Deep Fried Cauliflower recipe. The recipe called for making the falafel with tinned chickpeas which I did the first time, even though I have learnt my lesson making falafel with tinned chickpeas here and here. It does not work. The falafel always falls apart when frying and the only way is to make it with dried chickpeas soaked overnight. It is a bit of a pain as you have to pre-plan but you can not beat the result of that extra bit of work. I decided to roast the butternut rather than used cooked butternut as I wanted the flavour to be as intense as possible. So roast them to the point where the edges start going almost charred. I love the sweetness of the falafel with the salty dip as well as the play with hot and cold by dipping the piping hot falafel into the cold whipped feta. But play with the spices and the amount of chili you use. Add cumin or cinnamon to the falafel mix or some chili although I prefer to add the chili to the dip and make a second dip without chili. That way you have all tastes covered. Do enjoy! More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook Print Yum Roasted Butternut Squash Falafel Ingredients200g dried chickpeas 1kg peeled, seeded butternut squash or pumpkin (yields about 500g when roasted) Baleia Extra Virgin Olive Oil, for drizzling 40g uncooked bulgur wheat 2 cloves garlic 1 tsp ground coriander 1 tsp smoked paprika ½ bunch chopped coriander juice of 1 lemon salt and ground black pepper to season ½ tsp baking powder 50g chickpea flour oil, for deep-frying Whipped Feta Dip 80g feta cheese, crumbled ½ cup full fat plain yoghurt 2 tbsp Baleia Extra Virgin Olive Oil Squeeze of lemon juice Salt and cracked black pepper to season InstructionsSoak the chickpeas overnight in double the volume cold water Preheat the oven to 200 degrees C Cut the butternut or pumpkin 2cm chunks Place on a roasting tray, drizzle with olive oil, season with sea salt and roast for about 30 minutes until the pumpkin is cooked and caramelised around the edges Remove from the oven and leave to cool. When cool, place the pumpkin pieces in a food processor with all the remaining ingredients, except the baking powder and chickpea flour Blitz until just combined (not mushy or pasty) Check the seasoning and place the mixture in a bowl Add the baking powder and chickpea flour and mix until combined and place in the fridge for at least an hour While the mixture chills make the whipped feta dip by placing all the ingredients in the food processor and pulse until well combined Heat the oil in a medium sized saucepan (to reach at least 5cm up the sides of the pan) and test if the oil is hot enough by dropping a small bit of mixture into the oil. The mixture must start to sizzle and fry immediately. Wet your hands and press the mixture into balls about the size of a walnut. Fry in the oil in batches for 6 – 8 minutes until well browned and cooked through Drain and serve while hot Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/roasted-butternut-squash-falafel/ ** Disclaimer: Olive oil sponsored by Baleia Extra Virgin Olive Oil I am proud to be associated with Baleia Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples.        

Falafel with Spicy Tahini Yoghurt

I am all falafeled out after quite a bit of falafeling to get the recipe to work. Who knew the humble chickpea fritter could be such a mission but thanks to my friend Roger, the final recipe for Falafel with Spicy Tahini Yoghurt is worth it. *I have since made Ottolenghi’s recipe again using dried chickpeas soaked overnight and it was a great success – read the recipe here* The first recipe I tried was from Ottolenghi’s Jerusalem and it turned out a bit of a disaster as the fritters disintegrated as they fried. Which meant I ended up baking most of the mixture but who wants it baked when it should be fried? Granted I used tinned chickpeas and did not soak dried ones as his recipe stated. I did a bit of research and also chatted to my friend Roger Jorgensen who makes a mean falafel and he sent me his recipe which had an egg and chickpea flour added to very much similar ingredients as the Ottolenghi recipe. And it worked like a charm. The key is not to over process the chickpeas. It must not be mushy or pasty and still have some texture to it. If you do over process it will go watery. I used my food processor and pulsed it to the right consistency and Roger mentioned to me he uses a stick blender set to slow speed. And don’t skip the resting period in the fridge – the mixture needs to set. The one thing I read a few times was that it is the baking powder that lets the mixture split when frying. Roger’s recipe has 1 and half teaspoons of baking powder in it but I left it out after my first disastrous attempt with the other recipe and I am not sure if you can really taste the difference when it is all garnished and drizzled with the yoghurt. The one thing falafel needs in my opinion is texture, acidity and heat. Top the falafel with chopped fresh tomato or that fantastic Tabbouleh recipe of last week. The yoghurt dressing has lemon juice and zest but don’t be afraid to sprinkle some more lemon juice over the fritters. I added a smoked peri peri sauce to the yoghurt but you could use any hot chili sauce of your choice or some freshly chopped chili. Print Yum Falafel with Spicy Tahini Yoghurt Ingredients2 tins chickpeas, drained 1 large onion, chopped 1 large clove garlic, mashed 1 ½ tsp ground cumin 1 ½ tsp ground coriander 1 tsp salt handful chopped flat leaf parsley handful chopped fresh coriander 1 large egg 1 tbsp lemon juice 1 ½ tsp baking powder ½ cup chickpea flour chickpea flour for shaping the fritters vegetable oil for deep frying For garnish Chopped tomatoes Chopped parsley Sesame seeds Spicy Tahini Yoghurt Sauce ¾ cup full fat plain yoghurt 3 tbsp tahini 2 tbsp olive oil 2 tbsp lemon juice 1 tsp lemon zest 1 garlic clove, mashed 1 – 2 tbsp chilli sauce big pinch of saltInstructionsFor the fritters, combine the chickpeas, onion, garlic, cumin, coriander, salt, parsley, coriander, egg, and lemon juice in a processor and blitz until just combined. Be careful not to over process to a smooth paste, you still want the mixture to have some texture. Place the mixture into a bowl and mix in the baking powder and chickpea flour until just combined. The mixture must hold itself together. Cover and chill in the fridge for an hour. While the mix is resting make the yoghurt dressing by mixing all the ingredients together and refrigerate until needed. Heat the oil and test if the oil is hot enough by dropping a small bit of mixture into the oil. The mixture must start to sizzle and fry immediately. Place some of the chickpea flour on a plate. Wet your hand and roll the mixture into balls about the size of a walnut. Roll in the flour and fry in the oil in batches for 6 – 8 minutes until well browned and cooked through. Drain and serve while hot in a wrap or pita with the chopped tomato, parsley, sesame seeds and spicy tahini yoghurt. Adapted from Roger JorgensenSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/falafel-with-spicy-tahini-yoghurt/  More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

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