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Baking

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.

Boozy Festive Frangipane

This delicious Boozy Festive Frangipane looks rather homely and innocent but is rich, decadent, so comforting and is my modern take on the usual fruited Xmas pudding. It has a layer of rich almond frangipane, topped with fruit that were soaked in brandy and coffee liqueur and baked with some fresh apple and berries, then topped with an almond crumble and baked again. I saw a version of this pudding made with autumn fruit in the October issue of Delicious magazine and thought adding the soaked dried fruit would make a great festive dessert. The frangipane is chewy on the edges, the booze comes through but not too much, the acidity of the apple and berries helps to counteract the richness of it all and the almond crumble adds a texture to the pudding. Sprinkle the pudding with some fresh cherries if they are in season for splashes of festive colour. I grind the almonds myself so that I can get a courser texture than the store bought stuff but be careful not to grind it for too long as you will up with a paste. You can also bake the frangipane and fruit at the same time if your oven is big enough to save time. It is very rich so you could easily serve 12 portions of the pudding. It is just as delicious at room temperature (and pretty fantastic as cold leftovers the next morning!). 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 Boozy Festive Frangipane IngredientsFrangipane: 200g butter, softened 300g caster sugar 300g ground almonds 3 large egg yolks 5 tbsp flour Good pinch of salt 1 tsp almond extract (optional) Fruit Topping: 350g cake mix fruit ½ cup brandy ½ cup coffee liqueur 5 granny smith apples 200g raspberries/cherries (or any red berry) juice of half a lemon Almond Crumble: 100g plain flour 75g cold butter (diced) pinch of salt 100g flaked almonds 50g brown sugarInstructionsSoak the fruit: Place the cake fruit mix in a small bowl and add the brandy and liqueur making sure the fruit is covered Let it stand overnight shaking the bowl each time you walk past Make the frangipane: Preheat the oven to 180 degrees C Using an electric beater, beat the butter and sugar until well combined Add the rest of the frangipane ingredients and mix on a slow speed or a wooden spoon until a smooth and thick paste Spread evenly into a 2.5 liter capacity oven proof dish and bake for 40 – 45 minutes until golden and cooked and a skewer inserted in the middle comes out clean with just a few crumbs Cover with foil after 30 minutes to prevent overbrowning Make the Fruit Topping: Peel, core and slice the apples into thin wedges (about 12 – 16 wedges per apple) Place in a roasting tin and top with the soaked cake mix fruit, fresh berries and lemon juice Cover with foil and bake at 180 degrees C for 30 – 40 minutes until the apples are soft but not breaking up Make the crumble: Place the flour, butter and salt into a bowl and rub with your fingers until it resembles rough bread crumbs Stir in the almond and sugar and set aside When the frangipane and fruit has cooked, remove from the oven and preheat the oven to 200 degrees C Use a slotted spoon and spoon the fruit over the frangipane Spoon over 8 tablespoons of the liquid Scatter the crumble over the fruit and bake for 20 minutes until golden Let the dessert stand for at least 10 minutes for a warm pudding or let it cool to room temperature Serve with ice cream or vanilla custardSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/boozy-festive-frangipane/ More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Two Ingredient Chocolate Cake

Before we get to the Two Ingredient Chocolate Cake I am thrilled to let you know that we will host our next Food Photography Workshop in the city centre of Cape Town. We love using our beautiful West Coast space in Langebaan but have had a number of requests to host it closer to the city and we are excited to collaborate with Inner City Ideas Cartel for our August workshop. It is taking place 21 August and you can find all the details here. Now let’s talk cake : I will be the first to admit that this Two Ingredient Chocolate Cake might be a bit of a fad. But I saw the video that was published in 2013 already (and have garnered 2 000 000 views since then) only recently. And I was intrigued enough to give it try. I mean it is cake and chocolate after all. And then decided to make a video as well : I think for bakers who love all the steps in baking this is not the cake for you. For bakers (and non bakers) who do not want to measure, cut out carbs in the form of flour and reduce sugar intake (the only sugar in the cake is from the chocolate), this cake offers a quick and easy solution. The texture is slightly spongy as there is no other fat added to the recipe. And the no addition of oil or butter makes the cake slightly lacking if you are looking for a rich and moist cake. But it can be dressed up in various ways. Serve it with fresh berries, slather it with dulce de leche or a chocolate ganache or sprinkle it with kirsch or brandy and drizzle some custard on top for a quick dessert. I baked the cake for 40 minutes but suggest you reduce the baking time by 5 or so minutes (depending on your oven) so that the middle is still slightly underdone for a bit more moistness. I sliced and froze the cake and nibbled on it when I felt like a chocolate fix. It defrosts in minutes which is bonus in my book! And just a side note – I baked two cakes for the video so the images are the two cakes stacked on top of each other. I hope you enjoy this recipe for 2 Ingredient Chocolate Cake. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram with the hashtag #heinstirred Enjoy! More delicious baking and chocolate recipes here and here More photos, food and travel stories on: Instagram Pinterest Twitter Facebook Print Yum Two Ingredient Chocolate Cake Ingredients4 eggs, separated 100g dark chocolate 80g milk chocolate InstructionsPreheat oven to 170 degrees C Line and and grease a 20cm cake tin Melt the chocolate over a double boiler Beat egg whites until stiff Add yolks to choc and whisk Add 3rd of egg whites and whisk until smooth Add another 3rd egg whites and fold Add last 3rd and fold Pour batter into cake tin and bake for 35 – 40 minutes Cool down and serve Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/two-ingredient-chocolate-cake/ A few more of my favourite chocolate recipes : Gluten Free Chocolate Puddings Chocolate Chestnut Brownies Vegan Chocolate Cake    

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    

Breads

JAZZ™ Apple and Camembert Focaccia

This post has been paid for by JAZZ™ Apples. A homemade focaccia is such an easy way to add some flair to a get together with friends. And I am convinced this JAZZ™ Apple and Camembert Focaccia will add a whole lot of glam to that get together with minimal effort. Plus, to make it even sweeter, you can win a R10000 voucher with JAZZ™ Apples. The focaccia dough is decorated with JAZZ™ apple slices, a wheel or two camembert cheese placed in the dough, then baked until golden and the cheese melting and bubbling. Sprinkle with a homemade spiced sesame “dukkah”, a drizzle or two of honey, cut into wedges and drinks are served! I think the combination works so well and it looks pretty spectacular. The warm crusty dough, the sweetness of the JAZZ™ apples, the oozy, creamy cheese marrying with the earthy spices and crunchy sesame dukkah.  Fabulous with drinks but just as good with a ham and pea soup as winter has definitely arrived in South Africa. The recipe is for a yeasted dough made with instant yeast. If your lockdown sourdough starter is still surviving, you can follow this popular sourdough focaccia recipe I posted a while back. It really is a forgiving bread that any first-time baker can bake with ease. But if you can not be bothered with proving dough, ask your local baker for some dough and all you have to do is decorate and bake. Now let’s get to that R10000 voucher. You can stand a chance to win a Simply Zola cookbook and a R10000 Checkers voucher with Zola Nene and JAZZ™ Apples. To enter head to Zola Nene Instagram page or visit JAZZ™ Apples SA website: https://jazzapple.com/za/win/. Be adventurous and tell them what exhilarating ingredient you’ll add to your JAZZ™ apple mocktail/cocktail. Make sure you enter by 26 June 2020. “Grown with passion in sun-drenched orchards, enjoy the crunchy tangy-sweet, juicy invigoration only JAZZ™ apples can deliver. The collision of delightful flavours that combine into an overwhelming sensorial explosion is the result of natural breeding between the Royal Gala and Braeburn varieties. This is an apple that is a refreshing taste sensation! Originating in the beautiful orchards of New Zealand, JAZZ™ apples are now also grown in premium apple-growing countries in South Africa, the UK, Europe, USA, Chile and Australia. Look out for the distinctive bright blue label on every delicious JAZZ™ apple pack at any Checkers.” I hope you enjoy this recipe for JAZZ™ Apple and Camembert Focaccia.  If you’ve made the recipe do share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoyed. And good luck winning that R10000 voucher! Print Yum JAZZ™ Apple and Camembert Focaccia Ingredients500g white bread flour 10g sachet dried yeast 10ml sugar 7½ ml salt 300ml lukewarm water 1 large or two smaller wheels camembert cheese 2 – 3 JAZZ™ apples, thinly sliced and placed in ice water extra virgin olive oil SESAME DUKKAH 1 heaped tbsp sesame seeds ¼ tsp ground cumin ¼ tsp ground coriander ¼ tsp salt ¼ tsp ground black pepper honey for drizzling sea salt flakes to taste InstructionsPlace the flour, yeast, sugar and salt in a large bowl and make a small well in the middle Slowly pour the water into the well while mixing with a fork Mix until all the ingredients start coming together, and then knead for about 10 minutes until you have a smooth, soft dough that springs back to the touch Lightly oil a large bowl with some olive oil and transfer the dough to the bowl Cover with a damp kitchen towel and leave to prove in a warm place for about 30 minutes or until doubled in size Lightly oil a non stick baking tray, punch down the dough and spread the dough out to cover the tray Cover again with a damp kitchen towel and leave to prove in a warm place for another 30 – 40 minutes Preheat the oven to 200 degrees C Using your fingers, push down roughly on the dough to make dips and wells Thinly slice the top off the camembert and push the camembert rounds cut side up into the dough Drain the apple slices and dry them with kitchen towel Place the apple slices in a decorative pattern around the cheese and on the borders of the focaccia Drizzle with extra virgin olive oil and sprinkle with some sea salt Bake the focaccia for 25 minutes until golden on top and cooked through While the focaccia bakes, toast the sesame seeds for a few minutes in a warm pan Remove and mix with the spices As soon as the focaccia comes out of the oven, sprinkle the focaccia with the sesame seed dukkah mix and drizzle with honey Sprinkle with more sea salt flakes and olive oil if desired and serve while the focaccia is still warm Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/apple-and-camembert-focaccia/

Coconut Blueberry Muffins

Coconut in all its guises is very trendy in the healthy food realm. Coconut oil especially seems to be everywhere and I have succumbed to the trend and have a tub of oil that I cook with instead of vegetable oil. (We do get bombarded with messages about what is good for us only to be told what was good last year is now not so lets see what the experts say next year about coconut.) The one thing I do try to cut down on at the moment is sugar (I am sure sweet recipes outnumber the savoury ones two to one on my recipe index) and I really do feel a difference after a few days of not consuming any sugar. But I love baking and making ice cream far too much to cut it out completely. So the agreement with myself is to cut it out during the week and be a bit more relaxed on a weekend. A friend gave me a coconut bread recipe by Beatrice Rabkin which I have been wanting to try for a while now. I used her recipe as the base but wanted to make muffins and added some berries, vanilla and cinnamon for more flavour. These do not replace a piece of chocolate cake as a tea time treat at all but I think for a “mid afternoon slump snack” they are just perfect without the sugar overload. Freeze them and pop them into the microwave for a minute or so until warmed through and sprinkle some grated cheese on top as a good on the run healthier snack. The blueberries also seem to intensify in flavour when you have reheated them. Makes 12 muffins 3 cups fine desiccated coconut 1 tsp baking soda 1 tsp ground cinnamon 70 g coconut oil – melted 4 eggs 1 tsp vanilla extract 125g blueberries (about 1 cup) flaked almonds Preheat the oven to 180 degrees C and line a muffin pan with muffin cases. Place the coconut, baking soda and cinnamon in a mixing bowl and mix. Beat the eggs with the vanilla extract in another bowl and add with the coconut oil to the dry coconut mixture. Mix well and then gently mix in the blueberries. Spoon the mixture into the muffin cases. Sprinkle with some flaked almonds and bake for about 15 minutes until crispy on top and when inserting a spike it comes out clean.

Bacon Peanut Butter Banana Bread

This recipe for Bacon Peanut Butter Banana Bread came into existence after I received a brief to produce 4 short recipe videos for the Sunday Times Food Weekly Facebook Page. The one recipe had to be an interesting flavour combination and I went back to a Peanut Butter Banana Bread recipe I did on the blog back in 2013 and decided to up date it with the addition of crispy fried bacon. And I do think it works deliciously. Here is the video : Bacon Peanut Butter Banana Bread   But before I get to the recipe please indulge me for some self promotion.  Last Tuesday saw the Pink Lady Food Photographer of the Year 2016 winners announced in London. It was the most competitive year yet with over 7000 entries from 60 countries vying for the top accolade in 17 categories as well as an overall winner of the competition. The judging panel included Jamie Oliver’s photographer David Loftus and Nigel Atherton, Group Editor, Photography, Time Inc. I am very happy to have been a finalist in two categories this year : Marks and Spencer Food Portraiture and the Food Blogger category. Both images were awarded “Highly Commended” in their respective category. And then my recipe for Freekeh Pumpkin Coffee Cake I published two weeks ago is up for a fabulous first prize against 9 other Freekeh recipes. Please go vote for it at this link by just liking the photo. And make sure you “like the page” as you could win a R1500 shopping voucher from The Really Interesting Food Company by voting for the winning recipe. Thank you! OK, back to the Bacon Peanut Butter Banana Bread   I think the combination of the sweet and salty always works really well and it was only afterwards I realised this was the same combination of the famous Elvis Presley sandwich, although it seems the bacon is not always mentioned in all accounts of his favourite sandwich . But for me personally, this bread is a better version as I don’t really like cooked banana on its own.   This loaf makes a fantastic bread to have at breakfast. One of the most important flavours in this recipe is the bacon. Try to get the best quality of bacon you can get your hands on (and afford). The smokier the better I think, as you want that flavour to carry through against the peanut butter and sweetness of the banana. Hope you enjoy! We made another video which has received a lot of attention and close to 260000 views so far. Check out our Peppermint Crisp Ice Cream Sandwiches – they are so good and so easy to make! Print Yum Bacon Peanut Butter Banana Bread Ingredients½ cup peanut butter 1/3 cup butter 2 eggs ¾ cup sugar 4 ripe medium sized bananas, mashed 250g bacon, chopped and fried to crispy (fat after frying reserved) ½ tsp vanilla extract 2 cups flour 2 tsp baking powder ½ tsp salt InstructionsPreheat the oven to 180 degrees C Line a 2l loaf pan with baking paper Melt the butter and peanut butter together Beat the eggs and sugar until pale and thick Add the melted peanut butter and butter and beat until combined Mix in the bananas, bacon and vanilla extract Sift the flour, baking powder 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 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 Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/bacon-peanut-butter-banana-bread/ * This recipe first appeared in the Sunday Times Food Weekly More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook

Mumbai Cheese Toastie

If truth be told, this Mumbai Cheese Toastie should be called the “I Am Not Giving You Any Of My Toastie” Toastie. It is that good. The recipe for the cheese toastie comes from Diana Henry’s new book titled Simple – Effortless Food, Big Flavours. The book is without a doubt one of my favourite books. I love the photography (I think the cover is one of the most beautiful recipe book covers) and the recipes are hassle free, yet interesting, packed with flavour and delicious. The Mumbai Cheese Toastie was one of the first recipes to catch my eye and I had to get in the kitchen and make it. Diana writes that a friend told her about these sandwiches that are sold as street food in Mumbai. She was a bit sceptical about cheese with spices but it works really well. The fresh chutney that comes with the recipes is lip smackingly delicious and I would suggest you make double the chutney so you can dip the toastie in the chutney as you eat it. Any leftover can be stored in the fridge and served with another meal the next day. I used jalapenos (that is what I had) for the chutney and think they are a good choice of fleshy chillies without being too hot. I did reduce the lemon juice a bit from the original recipe as I found the chutney a bit too wet and the bread will go soggy so just add a splash or two for that acidic flavour. This is perfect Friday night in front of the television food. Make double the quantity (I promise that you will want more) and serve with some ice cold beers. Cheese toastie and beer, a meal fit for a king in my 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 Mumbai Cheese Toastie IngredientsFor 1 Sandwich: Fresh Chutney half a jalapeno chili handful coriander 10 large mint leaves 1 garlic clove, crushed sea salt flakes ½ tsp caster sugar squeeze of lemon juice For the Sandwich 2 slices of white bread 50g strong cheddar cheese. Grated 1 tomato, sliced ¼ small red onion, thinly sliced pinch of ground cumin pinch of ground ginger pinch of ground cinnamon pinch of ground coriander butter ¼ tbsp vegetable oil InstructionsPut all the chutney ingredients in a mortar and pound it with a pestle Add a good squeeze of lemon juice and set aside Spread the chutney over both slices of bread Lay the cheese, tomato and onion on one of them and sprinkle with the slices Top with the other piece of bread Melt a knob of butter and the oil in a frying pan and cook the sandwich for about 3 minutes on each side, pressing it down a few times with an egg lifter, and cook until the cheese is melted. Careful not to burn the sandwich and serve immediately From Simple by Diana Henry Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/mumbai-cheese-toastie/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Breakfast

Muesli Buttermilk Rusks

There was no way I was not going to bake Tannie Maria’s Muesli Buttermilk Rusks. After all, they are one of the main characters in the wonderful murder mystery by Sally Andrew called Recipes for Love and Murder. The story is set in the Klein Karoo, an area about 2 hours outside of Cape Town and tells the story of  Tannie Maria, “a fifty-something, short and soft (perhaps a bit too soft in the wrong places)” who gets involved in a murder investigation. She is the agony aunt for the local paper, giving advice to readers by providing encouraging and wise words as well as just the right recipe for something mouth watering too. I have huge admiration for Tannie Maria, who seem to be able to cook a fabulous dinner, bake a cake, a batch of these muesli buttermilk rusks, write a column and investigate a murder, all in a day without breaking a sweat. The last few pages of the book has a selection of recipe for some of the dishes that appears in the story and since the rusks appear regularly in the book I got down to bake them. It was the first time I have ever baked my own rusks. I have grown up with my mother’s pretty much perfect buttermilk rusks, who at the age of 81 still bakes them regularly, so there is a regular supply to bring home. I have to say Tannie Maria’s Muesli Buttermilk Rusks are fantastic but they have to settle for second best against my mom’s. I found the rusks a bit too sweet and I think it comes from the muesli I used. Taste the muesli and if it is quite sweet I would suggest to reduce the sugar in the recipe by about 50 grams or so. But they are delicious and buttery and had to stop myself from constantly going back to the tin for another one. I played around with the combination of dried fruits, nuts and seeds based on what I had the cupboard and Tannie Maria recommends that in her recipe but make sure you keep the weight of the dry ingredients the same. Enjoy! In other news, I am delighted to introduce the Heinstirred Greeting Cards Range. Inspired by fusing food and nature, distinctive images were photographed and set in original heart-shaped designs. Click here for all the details of the range now available. I hope you enjoy this recipe for Muesli Buttermilk Rusks. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Print Yum Tannie Maria’s Muesli Buttermilk Rusks Ingredients1kg cake flour 40g baking powder 4 tsp salt 200g toasted muesli 100g sultanas or raisins 75g chopped dried apples 170g sunflower seeds 40g desiccated coconut 35g linseeds 35g sesame seeds 30g pumpkin seeds 400g brown sugar 3 large eggs 500ml buttermilk 500g butter, melted (You can add any nuts, seeds or dried fruit of your preference as long as the overall amount of dry ingredients stays the same) InstructionsPreheat the oven to 200 degrees C Grease 4 standard loaf tins or one 30 x 40 cm tin Mix all the dry ingredients together Beat the eggs and mix in the buttermilk and melted butter Add the dry ingredients and mix well Spoon the mixture into the tin/s about 3cm thick and bake for about 45 – 60 minutes until cooked through and a skewer inserted comes out clean Leave to cool slightly before turning out onto a wire rack and cool completely Once cool, cut into rusks, about 2cm thick or as you prefer Dry overnight in a warming drawer or in a 80 – 100 degrees C oven for about 4 – 6 hours or longer until hard and dried out. (Place them straight onto the oven racks to dry and you might have to do this in batches depending on the size of your oven) Store in an airtight container Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/tannie-marias-muesli-buttermilk-rusks/ Here are two more of my favourite cookie and biscuit recipes: Vegan No Bake Granola Bars Peanut Butter Caramel Slices More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube Follow my blog with Bloglovin

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/

Buckwheat Pancakes

I have to admit this post only exists because the first image I saw on the day was of buckwheat pancakes on Instagram. That led to me wanting to just have fun with the camera and shoot my own version. But with honey oozing down the sides. (And I have always wanted to try buckwheat.) I looked at some recipes but none really grabbed me, so decided to adapt the recipe I posted before of Bill Granger’s Banana Sour Cream Hotcakes. I was worried that the flavour might be a bit bland, so for some texture I added desiccated coconut I had blitzed in the food processor. I swapped out the flour with the buckwheat and replaced the sour cream with full fat plain yoghurt as I did not have any sour cream. Buckwheat is not a grain but a fruit seed closely related to the rhubarb (sometimes referred to as a pseudo-cereal) and is suitable for gluten free baking. I picked up a 500g packet at Wellness Warehouse. The result is not bad at all (for gluten free). They are a bit heavier than when using plain flour and I think you need to “tart them up” with some fruit, berries or a syrup/honey of some sort. But overall I think the pancakes make a nice change at the breakfast table. (Always remember to check that the baking powder you are using are gluten free if you need to bake gluten free.) Print Yum Buckwheat Pancakes Ingredients2 bananas 2 teaspoons lemon juice 125g buckwheat flour 50g desiccated coconut (blitzed for a few minutes until fine) 2 teaspoons baking powder pinch of salt half a teaspoon cinnamon 1 tablespoon brown sugar 2 eggs, separated 125ml full fat plain yoghurt 1 teaspoon vanilla extract grated zest of 1 lemon melted butter for fryingInstructionsMash 1 banana with 1 teaspoon lemon juice. Thinly slice the other banana and toss with the rest of the lemon juice. Sift the flour, baking powder, salt and cinnamon into a bowl and add the sugar and coconut. Mix together the mashed banana, egg yolks, yoghurt and lemon zest and add to the dry ingredients. Stir until just combined. In a separate bowl beat the egg whites till soft peaks form. Carefully fold the egg whites into the batter until just combined, then fold in the banana slices. Heat a large frying pan over a medium-high heat and brush with some of the melted butter. For each pancake drop about a 1/4 cupful of the batter into the pan and bake for 2 minutes until bubbles appear on the surface, then flip the hotcake and cook for another 1 minute. Keep warm while you cook the rest and serve. Adapted from Bill GrangerSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/buckwheat-pancakes/

Nut Butter Granola with Cacao Nibs

I have lost count of how many batches of this Nut Butter Granola with Cacao Nibs I have made. Granola is essentially a breakfast food but this recipe is next level. The granola is crunchy, bitter, sweet, sour, rich and chocolatey with an almost smoky flavour. I have had eaten it sprinkled over yoghurt as an afternoon snack and eaten it exactly the same way as a dessert. But then I have also had it eaten sprinkled over ice cream as a proper indulgent dessert. And I have no shame to admit that I have eaten it straight from the jar, spoon after spoon. The granola is crunchy, bitter, sweet, sour, rich and chocolatey with an almost smoky flavour. The original recipe comes from The Bojon Gourmet and I loved the combination of flavours but decided to add even more flavours in to the mix. I decided to reduce the peanut butter and added almond butter and tahini to the recipe. With all that I thought the granola was going to be rich enough so I omitted the chocolate and added some tangy (and pretty) dried strawberries and blueberries and a handful of pumpkin seeds for added crunch and texture. The dried fruit adds a chewy texture and sour pops of flavour to the Nut Butter Granola, while the cacao nibs perfume the granola with a chocolatey bitterness. Keep a watch while baking and make sure it does not burn. Stir the granola if you see it catching at the edges but the more you stir the less clumpier the granola will be. I personally prefer it quite clumpy so keep the stirring to the minimum. Enjoy! Print Yum Nut Butter Granola with Cacao Nibs Ingredients60ml coconut oil 45ml maple syrup 45ml smooth peanut butter 45ml almond butter 15ml tahini 5ml water 5ml vanilla extract 225g rolled oats 45ml packed muscovado sugar 2 ½ ml sea salt 80g chopped raw almonds 30g cacao nibs 30g pumpkin seeds 50g dried berries (blue berries, strawberries, cranberries) InstructionsPlace a rack in the center of the oven and preheat to 180 degrees C Line a rimmed baking sheet with baking paper Mix together the coconut oil, maple syrup, nut butters, tahini, water, and vanilla until smooth in a large bowl Add the oats, brown sugar, salt, almonds, cacao nibs and pumpkin seeds and stir well to coat Spread the oat mixture evenly over the baking sheet Bake the granola until it is a dark golden and dry, about 20-30 minutes, stirring it gently if the edges brown too quickly (less stirring means clumpier granola if you prefer it like that) Be careful to not overbake You can test the granola by placing a small spoonful on the counter; if it crisps when it cools, it’s ready Let the granola cool completely, break up any big pieces and mix in the dried berries Store in an airtight container at room temperature for up to 1 month Adapted from The Bojon GourmetSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/nut-butter-granola-with-cacao-nibs/ In addition to the Nut Butter Granola, here are a few more of my favourite breakfast recipes: Fried Eggs in Garlicky Yoghurt with Feta Cheese Quinoa Breakfast Bowl Naan Breakfast Pizza More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Cocktails and Drinks

How to make Almond Milk

This post about How to make Almond Milk comes from one of my favourite shoots of the year. It was one of those “play date” shoots I have with my friend and regular collaborator Caro de Waal where we worked on shooting a range of vegan milk images for my Stockfood portfolio. The creative energy just flowed that day and I think we managed to create some beautiful images which I wanted to share with this recipe for delicious home made almond milk. The recipe is super easy and I think the result so much better than store bought. You will require a little bit of planning as the nuts have to soak overnight (at least) but other than that it is pretty straight forward and besides for some cheese cloth and a food processor or blender, you don’t need any special equipment. There is no wastage as the leftover almond meal can be added to smoothies or your breakfast oatmeal. Spread the meal out on a baking tray and bake in a low oven until completely dry (about 3 hours) and add it to baked goods like muffins.  You can keep the dried meal in the freezer for up to 3 months. Print Yum How to make Almond Milk Ingredients1 cup raw almonds 2 cups fresh waterInstructionsPlace the almonds in a bowl and cover with water making sure all the nuts are covered Let the nuts soak overnight or for 24 hours Drain and rinse and place the nuts in a food processor or blender Add the 2 cups of fresh water Blend the nuts and water until you have a very find mixture – about 4 – 5 minutes Line a strainer with cheese cloth and pour the mixture into the strainer Gather the cloth and with your hands squeeze all the milk from the meal It should yield around 2 cups of milk Store the milk in the fridge for up to 2 days Refer to the blog post for ideas of what to do with the mealSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/how-to-make-almond-milk/

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/

Frosé with Rose Water and Pink Peppercorns

Frosé was the trending summer cocktail in New York last year. I am a bit late to the party, clearly, to only have discovered it recently. It is essentially an adult slushy drink made with rosé wine and I have seen it made with blitzed strawberries and a splash of vodka. I did not want to make it too boozy so my version plays with the colour pink and I made this Frosé with Rose Water and Pink Peppercorns. Most of the recipes I have seen require you to freeze the rosé wine in ice cube trays and then process in a food processor to a slush. As I have an ice cream maker I churned the rosé wine until the preferred consistency but suggest you use the ice tray method should you not have the equipment. You can also freeze the mix after churning and serve it as a sorbet. The frosé is tangy, citrusy and rosy due to the addition of the lime juice and rose water. The rose water is optional but I think it adds a wonderful rose flavour the the drink. You could also add a handful of mashed strawberries. It is a stunning colour and the pink peppercorns are so pretty and add pops of spicy pepperiness in between the sweetness of the frosé. It is deliciously refreshing as a cocktail for a lazy summer’s day or as a served as sorbet after a big meal. 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 Frosé with Rose Water and Pink Peppercorns Ingredients1 bottle rose wine (not sweet and chilled) 125ml water 125ml sugar juice of 2 limes ½ – 1 tsp rose water (optional) ½ tsp salt crushed pink peppercorns for serving InstructionsMix the water and sugar is a saucepan and bring to a fast simmer while stirring until the sugar has dissolved Remove from the heat and stir in the lime juice, rose water and salt Add the sugar syrup to the rose wine in a large jug. Taste and see if the mixture needs more sugar or lime juice and add accordingly Place in the fridge to cool for 30 – 60 minutes and churn the rose in an ice cream machine as per the manufacturer’s instructions. Serve immediate as a slushy drink For a sorbet, place the churned mix in the freezer and freeze for about 2 -3 hours (giving it a stir every hour or so) until the mixture is firm but not frozen solid and serve as a sorbet Serve in cocktail glasses and sprinkle with a few pink peppercorns Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/frose-rose-water-pink-peppercorns/ Click here for more ice cream recipes More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Sgroppino

If I can’t get to Venice for New Year then Venice will just have to come to me. And I think Sgroppino is one of the most delicious ways to make that happen.  I came across the drink in Diana Henry’s new book titled Simple – effortless food, big flavours. I love Diana’s recipes and have made a few for the blog, namely Sumac Roast Tomatoes, Lentils and Dukkah Eggs and the delicious Whole Roast Masala Chicken that also appears in Simple. The book’s cover is so incredibly beautiful that I just could not resist buying it as a Christmas gift for myself . Sgroppino is a famous Vinetian cocktail consisting of lemon sorbet, vodka and prosecco. It is so refreshing and perfectly suited for our summery New Year’s celebrations. I have unknowingly made my own version of the cocktail with the Fabulously Festive Cocktail, which is a spoonful of frozen berry juice, topped with vodka and bubbly. I felt that store bought lemon sorbet would be too sweet so made my own sorbet in order to manage the right amount of acidity and citrus from the lemon. I used David Lebovitz’s lemon sorbet from his book The Perfect Scoop. I added a good pinch of salt (as I always do with sweet recipes) and added extra lemon juice until I had the right acidity as I wanted the cocktail to be tangy and utterly refreshing. Sgroppino should be properly shaken and served in a foamy froth but I am of the same opinion as Diana and love the look of the sorbet floating in the glass. I also love the bits of the sorbet as you drink it. If you want to tone down the alcohol, omit the vodka since the cocktail is delicious with just the sorbet and bubbly. And of course use any bubbly of your choice, any will do not just prosecco. In fact I ran out of cold bubbly the other evening and made the cocktail with sorbet topped up with apple cider. It was really good! Enjoy! This is my last post for the year and I want to wish all my readers the most amazing and delicious 2017. I already have a few recipes made and photographed and can’t wait to share them with you in the new year. Print Yum Sgroppino IngredientsLemon Sorbet: (makes about 500ml) 320ml water 100g sugar good pinch of salt 1 lemon 125ml lemon juice more lemon juice to taste Cocktail: 6 scoops lemon sorbet 6 glasses half filled with chilled prosecco, sparkling wine or champagne 6 tbsp vodka (optional) InstructionsTo make the sorbet: In a medium, nonreactive saucepan, mix half of the water and all the sugar and salt Grate the zest of the lemon and add to the water Heat while stirring until the sugar has completely dissolved Remove from the heat, add the rest of the water and chill in the fridge Once chilled, stir in the lemon juice and taste the mix if it needs more lemon juice Freeze the mix in an ice cream maker according to the manufacturer’s instructions To make the cocktail: Carefully add the sorbet to the half filled glasses of prosecco or bubbly (it will froth up) When the froth has died down, top with some more prosecco Add the vodka and serve immediately Adapted from Diana Henry Sorbet adapted from David Lebovitz Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/sgroppino/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Chocolate

Gourmet S’mores

I love tasting menus. Purely for the fact that you know there will be more than one dessert. Two minimum. Three if you are lucky. These gourmet s’mores consist of home baked graham crackers (we know them as digestive biscuits in SA), topped with a dollop of chocolate ganache and whipped marshmallow topping. The idea comes from a superb lunch at Amass in Copenhagen a few months back. Amass is situated at the end of the Copenhagen harbour (you reach it by harbour boat) and is headed by former Noma head chef, Matthew Orlando. The food at Amass is contemporary organic with a strong focus on locally sourced ingredients. The menu is created “in the moment”, constantly influenced by the terroir, weather, what produce is available as well as what is available in the restaurant garden. In fact, during service, you will regularly see a chef walking to the garden and picking ingredients that will appear in an upcoming course of your meal. The atmosphere is laid back and there is a sense that the chefs are having fun and absolutely enjoying what they do. A chef, rather than a waiter brings each course to the table, explaining the ingredients and cooking processes of what you are about to eat. A number of the courses are to be eaten with your hands, in fact it is encouraged “to make a mess”. The s’mores were the last course of my meal and is a definite nod to chef Matthew’s American roots. S’mores are traditionally a campfire treat, prepared on an open fire, it consists of melted chocolate and marshmallows sandwiched between two graham crackers. This is my “gourmet s’mores” version that is certainly not as elegant as Amass’ but I would like to think nearly as good. It is a fun, informal way of serving dessert. It is rich, sweet and chocolatey.  You don’t have to bake the graham crackers and use store bought digestive biscuits but homemade is always better if you have the time. You could also use milk chocolate rather than 70% dark chocolate but I feel the dessert would then be very sweet so recommend using dark chocolate. You will get about 16 – 24 crackers so the dessert will serve about 6 – 8 people. Depending on how much of the ganache and marshmallow topping your guests use there might be some of the toppings left over so just store them in the fridge for a quick sweet indulgence the next day. The marshmallow topping will hold shape well but is best used up within a day or two and store any left over crackers in an airtight container and the toppings. Enjoy! There are only 3 spots left for our next Food Photography Workshop, taking place on Saturday the 21st of October 2017. 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 Gourmet S’mores IngredientsGraham Crackers (from Martha Stewart) : Makes 16 – 24 178g cake flour 178g whole wheat flour ½ tsp ground cinnamon ½ tsp baking soda ¼ tsp baking powder ¼ tsp salt 85g butter, softened 80g light brown sugar 1 tbsp honey 1 large egg A splash or two of milk (if the dough is too dry) Chocolate Ganache : 125ml cream 175g dark chocolate, chopped into small pieces ½ tsp instant espresso powder pinch of salt Marshmallow Topping : 2 large egg whites ½ cup caster sugar ¼ tsp cream of tartar ½ tsp vanilla extract InstructionsGraham Crackers : In a medium bowl, whisk together flours, cinnamon, baking soda, baking powder, and salt Use an electric mixer and cream the butter, brown sugar, and honey until fluffy Scrape down sides of bowl, add the egg and beat at a low speed until combined and the mixture looks curdled Add flour mixture and mix until combined (add a splash or two of milk if the mixture is too dry and won’t come together into a ball) Roll the dough between two sheets of baking paper to a 3 – 5mm Remove top piece of baking paper and place the dough on a baking sheet Refrigerate until firm for about 30 minutes. Using a fluted pastry wheel, cut dough into 5cm squares and prick dough with a fork to create dotted lines (or use a cookie cutter of your choice, rerolling left over dough until all the dough has been used) Transfer the biscuits to two lined baking sheets and freeze until firm for 30 minutes Preheat oven to 180 degrees and bake the biscuits until golden brown (about 15 minutes), rotating sheets from top to bottom and front to back halfway through the baking time Transfer crackers to a wire rack to cool completely Chocolate Ganache : Heat the cream until it just starts to simmer Add the chocolate, give it a stir and remove from the heat Let the chocolate sit for a minute or two and start stirring until it has melted Keep stirring until the ganache is smooth and glossy Pour in a few small serving dishes and set aside (not in the fridge as it will set too hard to scoop out Marshmallow Topping : Place egg whites, sugar, and cream of tartar in a bowl set over a saucepan with simmering water Beat with an electric beater until the sugar has dissolved and the egg whites are warm to the touch, about 4 minutes Spoon the egg whites into the bowl of a standing mixer and start whisking on a low speed, gradually increasing to high, until stiff, glossy peaks form, about 7 minutes or so Add the vanilla and whisk until combined To Serve : Spoon the marshmallow mixture on top of the bowls of ganache Torch the marshmallow with a blowtorch if you have one and serve the crackers with the bowls of ganache and small spoons to spoon the ganache and marshmallow topping on top of crackers Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/gourmet-smores/ A few more of my favourite chocolate recipes Boozy Chocolate Sticky Buns Chocolate Beetroot Cupcakes Chocolate Dukkah More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Pistachio and Dark Chocolate Cantuccini

  Last weekend was the 2nd annual Cape Town Cookie Swap. I don’t really have favourite cookie recipes so take the opportunity to page through all my cookbooks and to choose a new recipe to make. Katie Caldesi wrote a wonderful Italian cookery book called The Italian Cookery Course. The book is beautiful, interesting, easy to understand and covers the Italian culinary map. I decided to make the Orange and Pistachio Cantuccini in the book and replaced the orange peel with dark chocolate chips. These biscuits are a winner and so easy to make. Flavourful and still a bit soft which I prefer to the rock hard biscotti you seem to find everywhere.   Print Yum Pistachio and Dark Chocolate Cantuccini Ingredients75g whole blanched almonds 75g shelled & skinned pistachios 250g plain flour 150g sugar 1 teaspoon baking powder 2 large eggs, lightly beaten 1 teaspoon vanilla extract zest of 1 orange 1 tablespoon dark chocolate chips icing sugar, for dustingInstructionsPreheat the oven to 180 degrees C, Spread out the almonds on a baking tray and lightly toast in the oven for 5 minutes, taking care not to burn them. To give a brighter green look to the pistachios, blanch them in boiling water for a couple of minutes, then drain. Slip off the skins. Mix together the flour, sugar and baking powder in a large mixing bowl. Stir in the nuts, eggs, vanilla, and chocolate chips. Stir to form a thick but soft dough. Divide the mixture into thirds. Form each third into a sausage shape by rolling it with your hands in icing sugar. Place the rolls on a baking tray lined with baking parchment and flatten slightly. Bake for 20 minutes until rather dark golden brown. Remove from the oven. Cut each roll diagonally into strips about 5mm – 1cm wide. Spread the strips in a single layer on baking trays and return to the oven for 5 minutes. Leave to cool.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/pistachio-and-dark-chocolate-cantuccini/ Enjoy as is or dunked into a glass of Vin Santo or other sweet wine.

Chocolate Tahini Cake

This Chocolate Tahini Cake is based on the Crispy Chocolate Cake from Alison Roman’s cookbook called Nothing Fancy, a collection of unfussy recipes for having people over that became an instant New York Times best-seller. Alison Roman is a columnist for the New York Times Food and Bon Appétit and is famous for her even more famous recipes such as The Cookies, The Stew and The Chicken that amassed thousands of views on Instagram overnight. By pure coincidence, I met Nikole Herriott who is part of the team that photographed Nothing Fancy and Alison’s previous book, Dining In earlier this year. While in Toronto, I wanted to visit Herriot Grace, a shop I came across on Instagram. My friend Robin called Nikole and arranged a time for us to go. Nikole specially opened her studio for us to browse the collection of her dad’s hand-carved and hand-turned wooden objects, beautiful ceramics from the likes of Sue Pryke and a fabulous collection of vintage props from previous shoots. As we were chatting and looking at all the beautiful work, I saw a copy of Nothing Fancy on the shelf and asked Nikole what she thought of the book, as I had heard quite a bit about it. Nikole’s answer was, “yes it is great, I photographed it!”.  It was then the penny dropped that this is the same Nikole I follow on Instagram. We spoilt ourselves with some vintage props and a few Sue Pryke bowls which I have used quite bit. Nikole also sent us all home with signed copies of Dining In which was the sweetest gesture. This Chocolate Tahini Cake is a lovely gluten-free chocolate cake. (I hear the stores have run out of flour as we head into lockdown in South Africa, so the timing of the recipe is bang on). The original recipe calls for hazelnut spread to be added to the batter with the option to replace it with almond butter or tahini. I am still on a tahini vibe (at last count there were 12 other recipes with tahini on heinstirred and you can view them by clicking on this link), so I opted to use tahini. The tahini makes a slightly less sweet cake which is absolutely fine when you are still adding the sour cream and hazelnut spread topping. I changed the recipe for the topping as it called for double cream and icing sugar in addition to the sour cream and hazelnut spread. I feel that just the sour cream and hazelnut spread is rich and sweet enough with the cake. And I have to say mixing sour cream with hazelnut spread is spectacular! Keep that combo in your arsenal of sweet toppings for any cake. I don’t like frosting because of all the butter and sugar, so mixing sour cream and hazelnut spread is a quick and delicious alternative. I hope you enjoy this recipe for Chocolate Tahini Cake. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred Print Yum Chocolate Tahini Cake Ingredients110g butter 225g dark chocolate, finely chopped 125ml tahini 6 large eggs 150g plus 2 tablespoons sugar 60g almond flour 30ml cocoa powder 1 tsp salt Topping 250ml sour cream 60ml hazelnut spread InstructionsPreheat the oven to 180 degrees C Grease and line a 20cm springform pan with softened butter or nonstick cooking spray. Combine the butter, chocolate and tahini in a large heatproof bowl. Set the bowl over a small pot of simmering water and heat, stirring often, until the chocolate and butter have melted and you can stir everything together to a smooth, creamy mixture Remove from the heat and set aside Separate 4 of the eggs, placing the whites in a large, clean and dry mixing bowl Place the yolks in another large bowl and add the almond flour, cocoa powder, salt, and the remaining 2 whole eggs and whisk to blend well Using a spatula, gently and gradually mix the egg yolk mixture into the melted chocolate mixture With the mixer on high, beat the egg whites until light and foamy Gradually add the sugar (excl the 2 tablespoons), a tablespoon or two at a time, and continue to beat until egg whites have tripled in volume and hold stiff peaks Using a spatula, gently fold the egg whites into the chocolate mixture until just combined and no white streaks remain, making sure not to overmix Pour the batter into the prepared pan and smooth the top Sprinkle with the remaining 2 tablespoons granulated sugar and bake until the edges begin to pull away from the sides of the pan and the top looks puffed and lightly cracked, like a soufflé (it should still have a little jiggle), about 35 to 40 minutes. Place on a wire rack and let the cake cool down The center of the cake will collapse, causing further cracking around the edges Whip the sour cream and nutella together and spoon on top of the cake You can bake this cake up to 2 days ahead, wrap it tightly, and store at room temperature. The flavour will improve as it stands. Add the topping only when ready to serve. Adapted from Alison Roman Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/chocolate-tahini-cake/ The world is going through the most uncertain time. Wishing everyone a safe and healthy. Look after yourself and each other. May we come out the other side much stronger. The Heinstirred Greeting Cards Range has been launched. Inspired by fusing food and nature, distinctive images were photographed and set in original heart-shaped designs. Click here for all the details of the range now available.

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/

Chicken

Gourmet Chicken Sandwich

Disclaimer – This Gourmet Chicken Sandwich post is sponsored by JOYA® Apples Summer is in full swing and chances are that many of our meals will be enjoyed outside next to the pool, at a picnic or on the beach. And while there is the convenience of a take away, something homemade is always better and invariably healthier and cheaper. So this Gourmet Chicken Sandwich is my attempt to upgrade and modernise the good old chicken mayo sandwich. For the Gourmet Chicken Sandwich the bread (get the freshest, best quality) is spread thickly with labneh to replace the usual mayonnaise you find in a chicken mayo sandwich. I find that mayonnaise easily overpowers the flavour of the chicken and sandwich. For extra flavour, I added a big dollop of store bought harissa paste to the labneh. You can buy labneh at a number of delis and retailers but it is also very easy to make and you can find my recipe here. The next ingredient is chicken breast and the best way to get flavour in a chicken breast is to let it marinate it in olive oil, lime juice, garlic and ginger. Once marinated, it gets pan seared and become the centre filling of the sandwich. For texture and crunch I added slices of JOYA®apples. A firm, sweet, crunchy apple, JOYA® apples are a great and healthy choice for out-door loving families and is a great snack for the young and young at heart. The apple sliced not only add texture and colour but a sweet counterbalance to the earthy and spicy heat of the harissa. For even more colour and a clean, cooling flavour, I added a layer of thinly sliced cucumber. You can add a little JOYA® to your summer. WIN one of four Woolworths vouchers to the value of R500 by visiting the JOYA® Apples Facebook page and entering the competition. JOYA® apples are only available at Woolworths until January 2018. Enjoy and good luck! Print Yum Gourmet Chicken Sandwich IngredientsTo make 4 sandwiches : 2 skinless and boneless chicken breasts Marinade: 2 cloves garlic, bashed 2cm fresh ginger, chopped into large pieces 2 tbsp olive oil 2 tbsp lime juice a pinch of chili flakes (optional) Other ingredients: 8 slices fresh bread of your choice (ciabatta or sourdough are good options) 150ml labneh 30ml harissa paste 2 JOYA® apples 1 medium cucumber InstructionsSlice the chicken breasts in to strips and place in a bowl Mix all the marinade ingredients and pour over the chicken Mix the chicken with the marinade, cover and let it stand for at least an hour in the fridge and remove from the fridge 15 minutes before cooking Mix the labneh and harissa and set aside Thinly slice the JOYA® apples and sprinkle with lemon juice to avoid discolouration Thinly slice the cucumber Spread each slice of bread with the labneh mixture Place the apple slices on 4 slices and the cucumber slices on the other 4 slices and gently press down on to the labneh Heat a bit of oil in a large pan over a medium high heat, remove the chicken from the marinade and fry the chicken slices for a few minutes on each side until cooked through Place the chicken on 4 slices of bread and close the sandwich with the other 4 slices Slice in half and serve immediatelySchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/gourmet-chicken-sandwich/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook A few more of my recipes with labneh : Zucchini Labneh Naan Pizza Zucchini Labneh Tart Pistachio Labneh Ice Cream

Paella

I think you have to be pretty brave to publish something like a Paella recipe. Somehow you will be doing or adding something that someone somewhere will deem to be wrong and a sacrilege. But since I am not Spanish I guess I can take a liberty or two. Even if it means they will not allow me to enter the country when I next want to visit. And then I still have to mention I used a premixed Paella spice mix. Researching a “correct” Paella recipe is no easy task. There are countless recipes out there with as many comments saying that this is not real paella. Even in Valencia where the dish originates it seems hard to find consensus as to how this dish should be prepared. The original recipe, said to date back to the 1800’s and contains, rabbit, chicken, snails and 3 types of beans. But travel to Valencia today and you will see many variations on the dish, which made it easier for me to have a slight disregard for the rules in this recipe. The one rule that keeps coming up is that Paella should not be stirred in order to achieve the socarrat – the chewy and golden crust. I have only been able to achieve a very burnt pan when not stirring my paella, so have advocated that you do stir it in this recipe. Feel free to play with the protein ingredients, clams mussels, prawns, langoustines, rabbit, chicken and chorizo (although I have been told the Spanish never use chorizo in paella). At the end of the day you are cooking for your family and friends and that is what food is about – to be happily enjoyed and savoured around a communal table with love , no matter if you have broken a rule or two along the way. Print Yum Paella Ingredients1 tbs olive oil 200g chorizo sausage, cubed 4 chicken thighs, skinless, deboned and sliced into 4 pieces each 1 tbs olive oil 1 onion, finely chopped 2 cloves garlic, mashed 1 red pepper, deseeded and chopped 1 tin chopped tomatoes 1 and ½ tbsp paella spice mix 1 tbsp smoked paprika 500g paella rice 1.5 litre warm stock 6 – 8 large prawns 12 musselsInstructionsHeat the oil and add the chorizo and chicken pieces. Fry until the chorizo has rendered its fat and the chicken pieces are golden all over. Remove the chorizo and chicken from the pan, leaving the oil in the pan. Add the 2nd tablespoon olive oil and fry the onions and garlic until soft. Add the red pepper and fry for another 5 minutes until soft Add the tinned tomatoes, spice mix and paprika mix and fry the mixture for about 8 minutes until thickened, stirring constantly. Add the rice and mix through. Return the chorizo and chicken and mix with the rice. Add the stock and let the mix simmer for 20 minutes, stirring once a while. Place the prawns and mussels on top of the rice and cover the pan with foil. Let the mixture simmer for another 15 minutes over a low heat until the seafood is cooked and the stock has just been absorbed. Serve with lemon wedges.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/paella/ 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!

Gwyneth Paltrow’s Sheet Pan Chicken Curry

I am not sure how this recipe for Gwyneth Paltrow’s Sheet Pan Chicken Curry crossed my path but it looked delicious,  super easy and quick to make so I decided to give it a go. The recipe comes from her book The Clean Plate: Delicious, Healthy Recipes for Everyday Glow that was published recently (and I have not read). It really is an easy recipe, great for mid-week meals or weekend cooking when you don’t want to spend much time in the kitchen. Chicken pieces and cauliflower florets covered in a flavoursome curry paste and then roasted till cooked. Serve with some fresh coriander, a dollop of yoghurt, piping hot naan and a glass of beer or two and dinner is sorted The recipe is suitable for all seasons, I mean, what time of the year is a curry not a good idea. The original recipe only serves 2 people so I doubled it up to serve four. It also called for boneless and skinless chicken breast which for me personally is the most uninteresting cut of a chicken so I swapped it out with 4 chicken drumsticks and 4 thighs. I find that those cuts have so much flavour. And of course, I want some chicken skin. Isn’t that the best part? I also cut out the pickled onion of the original recipe as I did not find the flavour combination appealing. You could bulk up the recipe by adding a tin of chickpeas to the pan. Just make more of the spice mix to coat them with and beware that chickpeas do “pop” when roasted but I do think it will be a tasty and filling addition to the dish. I hope you enjoy this recipe for Gwyneth Paltrow’s Sheet Pan Chicken Curry. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Print Yum Gwyneth Paltrow’s Sheet Pan Chicken Curry Ingredients3 large cloves of garlic, mashed 1 tbsp curry powder (strength to your taste) 2 tsp garam masala 2 tsp ground turmeric 2 tsp grated fresh ginger 3 tbsp Baleia Extra Virgin Olive Oil 8 chicken portions (legs and thighs) 1 small head of cauliflower, cut into florets Coriander leaves and plain yoghurt to serve InstructionsHeat the oven to 200 degrees C Line a baking sheet with baking paper In a large bowl, combine the garlic, curry powder, garam masala, turmeric, ginger and olive oil and work into a paste Toss the chicken and cauliflower in the paste to coat Spread in an even layer on the prepared baking sheet Roast for about 30 minutes or until the chicken is cooked through Serve with plain yoghurt and fresh coriander leaves Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/gwyneth-paltrows-sheet-pan-chicken-curry/ 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 curry recipes : Chicken and Chickpea Curry   Curry and Beer Battered Fish Tacos Yoghurt Marinated Lamb Curry      

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

Christmas and Holidays

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/

Sausage Breakfast Cake

This Sausage Breakfast Cake is a based on a Strata which I always thought was an Italian dish but turns out to be an American brunch casserole dish. It usually contains, bread, eggs and milk, so it is somewhere between a savoury bread pudding, a frittata and a quiche. Just a slightly more glamourous if I have to say so myself and a definite recipe to have on stand by if you need to feed a crowd. I originally made the dish with the most divine local goat’s milk cheeses from Pepe Charlot for a Sunday Times Food Weekly feature but the ingredients in this recipe is completely interchangeable as to what you like and what you have in the fridge so I have amended the original recipe to replace the goat’s milk cheeses. You can use any cheeses that you prefer. A cream cheese which has been flavoured or ingredients added to it will work great. For the grated cheese I think a strong mature cheese is the best bet as you want that added flavour. Replace the sausage with any ingredient like fried bacon or go completely vegetarian with a vegetable like fried mushrooms (but make sure all the excess moisture has been removed before adding it to the mix). You can also halve the weight of the sausages and replace it with another meat or veggies like cooked peppers and fried onions. The options are really endless. Key to the dish though is to make sure the bread is well soaked with the egg mixture so make sure you turn the dish over often while it soaks in the fridge. We’ve just produced another short video and it is another easy and super delicious breakfast dish – Naan Breakfast Pizza. It is a recipe I made before and slightly tweaked a simpler but just as tasty version for video. You can view the video here : Hope you enjoy both these breakfast dishes Print Yum Sausage Breakfast Cake Ingredients6 eggs 1½ cups full cream milk ½ tsp garlic flakes ½ tsp dried mixed herbs ½ tsp salt freshly ground black pepper 1 stale French baguette sliced into 2cm thick slices 500g pork or beef bangers handful of fresh parsley, finely chopped 250g cream cheese 125g mature hard cheese (eg cheddar), grated InstructionsCook the sausages and slice thinly once they have cooled down enough to handle Whisk the eggs, milk, and seasonings in a large bowl Add the bread, sausage, parsley, cream cheese and half of the grated cheddar and mix well Place in a container with a lid and set aside in the fridge for at least an hour, turning the container over often so that all the egg mix soaks into the bread Preheat oven to 180 degrees C Line and grease and a 22cm springform cake tin and place on a baking tray Spoon the bread mixture into the cake tin, patting the mixture down to compress Scatter with the rest of the grated cheese and bake for 35 minutes until cooked If the top needs browning, pop under the grill for a few minutes to brown the cheese Rest the cake for about 10 minutes, remove from the tin and serve immediately Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/sausage-breakfast-cake/ * This recipe first appeared in the Sunday Times Food Weekly More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook

Tahini Choc Chip Banana Bread

Banana Bread is one of those baking recipes that epitomizes home baking to me. It is also one of those baking recipes that are so easy to make and many first time bakers could muster at the first go. A “standard” banana bread recipe also offers the opportunity to play with all kinds of flavours and this recipe for Tahini Choc Chip Banana Bread turns that standard recipe on its head with the addition of extra virgin olive oil, tahini and dark chocolate chips. The original recipe comes from the fabulous Claudia that blogs as The Brick Kitchen. I am convinced that trend wise, tahini is the new turmeric and we will be seeing it in a lot of recipes this year. And because of that I was immediately drawn to the flavour combination of tahini, dark chocolate and banana. It is a rich bread with a lovely soft crumb and the walnuts add a crunchy texture but is optional. I did not change the recipe too much but found it quite sweet the first time I baked it. I then reduced the sugar to 85g for the second test. The dark choc adds a good bitterness to the sweetness and the tahini adds a nutty depth of flavour but does not overpower. I am quite sure that peanut butter will be really good too as a replacement for the tahini. I hope you enjoy this recipe for Tahini Choc Chip Banana Bread. If you’ve made the recipe share your dish with me by tagging @heinstirred on Instagram with the hashtag #heinstirred. Print Yum Tahini Choc Chip Banana Bread Ingredients¼ cup Baleia Extra Virgin Olive Oil ¼ cup tahini 85g brown sugar 2 eggs 1 tsp vanilla extract 330g mashed ripe banana (about 3-4 large) 130g flour 1 ¼ teaspoon baking powder ½ tsp salt 80g ground almonds 100 g dark chocolate drops 75g toasted walnuts, roughly chopped (optional) 1 banana for the top of the bread Sesame seeds to sprinkle (optional) InstructionsPreheat oven to 180°C and line a loaf tin with baking paper. Whisk together olive oil, tahini, brown sugar, eggs and vanilla extract Stir in the mashed banana Sift over the flour, baking powder and salt and fold in to combine Add the ground almonds and mix to combine Stir in the dark chocolate drops and walnuts if used Pour into tin and top with a halved banana pieces and sprinkle with the sesame seeds Bake 40-50 minutes until a skewer inserted in the centre comes out just clean Leave to cool completely in the tin Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/tahini-choc-chip-banana-bread/ ** 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 recipes using bananas : Vegan Roasted Banana Ice Cream Bacon Peanut Butter Banana Bread Peanut Butter Banana Bread with Peanut Streusel      

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.    

Deli

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 

Vegan No Bake Granola Bars

These Vegan No Bake Granola Bars have become my afternoon pick me up snack of choice. I think they are just great as a snack for work or a healthier school lunchbox treat.It contains no refined sugars and is packed with seeds for crunch and texture. I toasted the oats for added flavour and I think the addition of the cinnamon, vanilla and cocoa is essential. The original recipe from The Mimimalist Baker called for the addition of either maple syrup or honey which I omitted as I feel the dates add more than enough sweetness to the bars. The bars remind of those fridge cookies with the marie biscuits from Kook en Geniet fame but these are a much healthier option without all the added icing sugar and then nuts and seeds adding the texture that the marie biscuits do in the Kook en Geniet version. You can play around with the ingredients, adding raisins or dried fruits like cherries, figs and cranberries to the mix. Or replace the seeds with some nuts of your choice. The options are really endless. I love that these bars do not have to be baked. The bars will last for a few days in an airtight container – preferably in the fridge but I popped them in the freezer so they last longer. Just take them out as needed and they will defrost in less than 5 minutes.  I hope you enjoy them as I did! Print Yum Vegan No Bake Granola Bars Ingredients1 ½ cups rolled oats 400g pitted whole dates ½ cup pumpkin seeds ½ cup sunflower seeds Good pinch of salt 1 heaped tsp cocoa 1 tsp cinnamon 1 tsp vanilla extract ¼ cup nut butter of your choiceInstructionsPreheat the oven to 180 degrees C Spread the oats on a large baking tray and toast for 10 – 15 minutes until lightly toasted. Set aside and allow to cool Place the dates in a food processor and process it until it all comes together as ball (almost like making a dough in a food processor) Place the oats, dates, pumpkin and sunflower seeds, salt, cocoa, cinnamon and vanilla in a large bowl and mix (I find doing this with your hands the easiest way) Warm the nut butter over low heat while stirring Pour over the oat mixture and mix until well combined. You might have to add a tbsp or two of hot water to get the mix to stick together. Use your hands to mix if easier Once thoroughly mixed, transfer to an 20cm x 20cm square pan lined with plastic wrap or baking paper and press down until flattened Cover with plastic wrap and let it set in the fridge for about an hour to set and harden Once set, slice into 12 – 16 bars and store in an airtight container for up to a few days.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/vegan-no-bake-granola-bars/ More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Labneh

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 lower fat yoghurt will give you the same consistency in the same time. It also makes the perfect addition to a meze platter as a dip for bread, pita or some sturdy crisps and I have added a few suggestions of how to turn the cheese into some very tasty dips or spreads. In other news, I am delighted to introduce the Heinstirred Greeting Cards Range. Inspired by fusing food and nature, distinctive images were photographed and set in original heart-shaped designs. Click here for all the details of the range now available. I hope you enjoy this recipe for Labneh. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Print Yum Labneh Ingredients1kg double cream full fat plain yoghurt a big pinch of saltInstructionsLine 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, cover and leave in the fridge for 24 hours to drain. It is then ready to use.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/labneh/ Dip Suggestions: 1. Roughly chop a mix of fresh herbs like parsley, thyme and oregano. Sprinkle the herbs on top of the cheese and give it a gentle mix. Drizzle with some olive oil and a squeeze of lemon juice. 2. Sprinkle the labneh with a generous helping of Pistachio Dukkah. Give it a gentle stir (don’t mix the dukkah into the cheese too much) and drizzle with some olive oil. 3. Make the tomato & chipotle relish from my Chicken Wraps and spoon over the labneh. 4. Slow cook some sliced onion with a clove or two of garlic. Once a dark golden brown and caramelised, let it cool down to room temperature and spoon on top of the labneh. 5. Drizzle some honey over the cheese and sprinkle with fresh pomegranate seeds. (Serve with shortbread for a fantastic dessert.) More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Chocolate Dukkah

My new favourite thing has to be Chocolate Dukkah. Made with cacao nibs, this is a sweet, chocolate version of the aromatic savoury spice mix, dukkah that is one of my favourite accompaniments to jazz up salads, roast veggies and makes a fab dipping sauce with some olive oil. Chocolate dukkah is a sublime mix of slightly bitter cacao nibs, pistachios, hazelnuts, macadamias and cinnamon, and it makes a delicious dessert topping. I wish it was my idea but originally saw the recipe on Faring Well. I just loved the idea and definitely had to try it. The dukkah is bitter, sweet, chocolatey and crunchy.  Is is so good sprinkled over ice cream and adds a delicious crunch to any dessert. Or jazz up your morning breakfast porridge or cereal with a spoonful of it. You can change the nuts to any variation that appeals to you but keep it at about 100g. I made this batch with shredded coconut but that is entirely optional. To be honest I prefer it without the coconut. I used a pestle and mortar to bash all the ingredients to a chunky mix. But you can use a coffee grinder to get a finer textured dukkah. Replace the coconut sugar with caster sugar or use a pestle and mortar to grind some brown sugar a bit finer and use that. And of course, the nuts have so much more flavour when they are roasted so take the extra few minutes to do that. (Here is The Kitchn’s handy guide to toasting nuts.) The dukkah should last for about 2 – 3 weeks in an airtight container. Enjoy! On a photography note, 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 Chocolate Dukkah Ingredients40g macadamias 40g pistachios 20g hazelnuts 20g shredded coconut (optional) 20g cacao nibs 2 tsp coconut sugar ¼ tsp cinnamon InstructionsToast the nuts and coconut (if used) Let the nuts cool down and grind nuts, coconut and cacao nibs in a food processor or coffee grinder for a finer texture or bash in a pestle and mortar for a rougher texture Mix in the sugar and cinnamon Adapted from Faring WellSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/chocolate-dukkah/ Click here for more chocolate recipes More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Desserts

Fruit Galette

With summer in full swing, indulging in the sumer fruit bounty is an absolute joy. Beautiful stone fruit, colourful berries and that all too short season of cherries abound at markets, supermarkets and street vendors. This Fruit Galette hopes to capture all that summer in a delicious mouthful. I’ve been trying to make the most of the season and in between all the eating have been freezing piles of fruit. My favourite has been to freeze cherries and enjoying them as an ice cold snack during the hot weather we have been experiencing. Of course the fruit is as delicious roasted, or baked in a pie. I’m not one for fussy pies. Actually working with pastry intimidates me most of the time. And I seem to be far too heavy handed to get a pastry shell into a pie dish without breaking it and having to fill the tears with lumps of more pastry. So making a galette is an obvious choice. It’s not fussy and the whole idea of the pie is to be quite rustic and free-form. Any stone fruit, berries or cherries work wonderfully in a galette. I find the fruit usually sweet enough so you do not have to add loads of extra sugar – rather keep that delicious tart sweetness of the fruit and sweeten the pie with a good ice cream when serving. I would perhaps sprinkle extra sugar if using very tart apricots. The base of ground almonds sucks up the moisture of the fruit and helps that you do not have a soggy base. I have seen a recipe where more juicy fruit  is mixed with a tablespoon or so of cornstarch, I tried it with cherries but have to say I am not sure if it was really necessary. I found the cornstarch faded the colour of the fruit when baking. I prefer to add a dash of almond extract to the pastry for that extra almondy flavour but this is entirely optional. You could also sprinkle the fruit with a few splashes of Amaretto or a fruit liquour before baking. Print Yum Fruit Galette IngredientsDough 2 cups flour ¼ teaspoon salt 1 egg 1 tsp almond extract (optional) 170g cold butter, cut into small cubes 3 tbsp ice cold water Filling 120ml ground almonds 120ml sugar about 500g ripe fruit ie apple, apricot, nectarines, cherries, stoned and sliced if necessary Few tbsp sugar for sprinkling if the fruit is quite tart (like apricots) Egg wash (1 egg lightly beaten)InstructionsPlace the flour and salt in a food processor Lightly beat the egg and stir in the almond extract if used. Add butter to flour mixture and pulse until the mixture resembles bread crumbs (do not over process) Add the egg mixture and 2 tbsp of the water to the mixture and pulse until the dough just starts to come together. Add a sprinkle of more water if needed. Put the dough on lightly floured surface and gently pat it together. Flatten the dough into a disk, wrap in plastic and chill for about 2 hours Remove the dough from the fridge and let it soften a bit to make it easier to roll out Roll the dough into a rough circle the size of 30cm in diameter and place onto a baking sheet lined with baking paper Preheat the oven to 200 degrees C Mix the almonds and sugar together and sprinkle onto the rolled out circle leaving a 2cm edge Arrange the fruit onto the pastry While rotating the tart, fold the border of exposed dough up and inwards, crimping and pushing it up against the fruit. Make sure there are no breaks that will let juices leak but if it does it lends itself to the rustic look of the tart Sprinkle the fruit with some sugar if needed (optional) Brush the border with the egg wash Bake for 45 minutes until the crust is well browned Remove from the oven, gently remove the baking paper and place onto a cooling rack to prevent the bottom of going soggy Serve warm, with vanilla ice cream or whipped cream.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/fruit-galette/ 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 and learn how to take better photos, then this is the perfect chance to do it. More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Roasted Beetroot and Orange Ice Cream

Beetroot is at its best when roasted. The earthy sweet flavour is more intense. I usually add a splash of olive oil, a chilli roughly chopped and a roughly smashed clove of garlic and roast at about 200 degrees C until soft and cooked through. And I never cut the stems off at the bulb. I leave about 2 cm of the stems attached to the bulb to avoid as much bleeding as possible. To make this ice cream I roasted the beetroot without the garlic and chili. Once it was cool I removed the skins and stems, pulsed it in the food processor until smooth and then passed through a sieve to make sure there were no lumps. Print Yum Roasted Beetroot and Orange Ice Cream Ingredients250ml whipping Cream 250ml double cream 100ml milk 4 large egg yolks 115g castor sugar 1 ts vanilla extract 300g roasted and pureed beetroot (mixed with the 100ml milk) zest of 1 orange pinch of saltInstructionsPour the whipping and double cream into a saucepan, add the vanilla. Slowly bring to just below boiling point (small bubbles will form around the edges of the saucepan). Put the yolks and sugar in a bowl and whisk until pale. Add one ladle of the cream mixture to the eggs while whisking. Add another 2 ladles, whisking well after each addition. Add the egg mixture to the cream, add the beetroot and cook over a low heat for another 15 minutes while stirring. Make sure that the mixture does not come to the boil. When the mixture coats the back of the spoon it is ready. Add a pinch of salt and the orange zest. Cool the mixture for at least 6 hours and churn the ice cream as per the instructions of your ice cream maker.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/roasted-beetroot-and-orange-ice-cream/  

Olive Oil Polenta Cake

This Olive Oil Polenta Cake came to being after I was asked by Olive Central to develop a recipe using South African Olive Oil. A request I gladly accepted. But before I chat some more about the cake I wanted to present my two new stop motion videos. For these videos I collaborated with the super talented Claire Ferrandi who did the styling and Eden Weiss who did the editing. I am used to doing all the cooking and styling and then photographing the dishes on my own so these collaborations are huge fun as you have an immediate sounding board and the flow of ideas is just inspiring. Here are the latest two videos we have produced. A divine and beautiful open sandwhich on toasted sourdough, peas, poached egg and spek and the most delicious quick and easy baked stone fruit tart :           Back to this week’s recipe. Olive Central is a portal that connects consumers to the South African olive industry. A handy resource of producers, products, news and tips. When Dax asked me to create a recipe my immediate idea was to take the oil into a sweet realm. Either ice cream or a gluten free bake. This simple cake is surprisingly delicious. The olive oil adds a definite richness, making the cake moist, rich and definitely moreish. The polenta adds texture to the cake which I think adds interest to the usual almond meal bakes. Some people might find it the polenta too gritty but I like it . Remember the polenta is raw when it goes into the cake so it is worthwhile pulsing it in a food processor to a finer texture. It definitely requires the sharpness of the berries when serving to cut the richness of the cake and add a splash of colour.   Print Yum Olive Oil Polenta Cake Ingredients300g caster sugar 250g polenta (pulse for a few minutes in your food processor to get a finer grain) 200g ground almonds zest of two lemons 1½ tsp baking powder ¼ tsp of salt 4 eggs, beaten 225ml extra virgin olive oil double cream for serving raspberries for servingInstructionsPreheat the oven to 180C. Grease and line a 20cm loose-bottomed cake tin. Combine the dry ingredients and zest in a large mixing bowl. Add the eggs and beat well. Pour in the olive oil and mix well to ensure a smooth batter. Bake for 75 minutes until a skewer comes out clean. (If the top browns too quickly, cover loosely with some tin foil. Allow to cool in the tin before removing. Serve with a dollop of double cream or whipped cream and a few raspberries Adapted from http://www.telegraph.co.uk/Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/olive-oil-polenta-cake/ 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.

Fast and Easy

Roasted Butternut with Miso and Garlic

This recipe for Roasted Butternut with Miso and Garlic is based on a recipe from Sylvia Fountain that she published on her fabulous Feasting at Home blog. I originally saw the recipe on Pinterest and had “filed” it in my seemingly neverending bookmarked list of recipes to try. I have tried some of her recipes before, like this Best Peri Peri Chicken Ever and I think is one of the most delicious chicken recipes I have published to date. The Roasted Butternut with Miso and Garlic is quite similar to this recipe for Nasu Dengaku (Miso Roasted Aubergine) that I published a while back but has less Asian specific ingredients.  The roasted butternut is sweet, spicy and garlicky with those savoury umami flavours that only miso can give to a dish. I think this recipe can also make a really delicious soup. Once the butternut is done, let it cool down a bit and remove the skin. Mash the vegetable and add some hot vegetable stock and coconut milk and process in a liquidiser until you have the desired consistency. Place back on the oven and heat till warm and serve. The sesame seeds add texture and the coriander leaves some fresh flavours but if you do not like coriander, some torn parsley will also do the trick. A squeeze of lemon is delicious as well as the acidity lifts all the flavours. The roasted butternut is great as a side dish or serve is as a complete vegan meal with some homemade hummus and good bread. Enjoy! In other news, you can catch me on the Expresso Show tomorrow morning after 8am making this insanely decadent Molten Salted Caramel and Chocolate Puddings with Smoked Salt. And in more news, I am cooking lunch with my dear friend Isabella Niehaus at one of her famous Long Table Lunches on the Dune. We are both appearing in the new Kyknet show about the iconic South African cookbook, Kook en Geniet which starts this week and decided the to cook together on the 23rd of July. We are thrilled that Cederberg Wines will be there too, so do join us for this special day up on the West Coast. All the details about the lunch on the Facebook page. Print Yum Roasted Butternut with Miso and Garlic Ingredients1 large butternut 2 cloves garlic, mashed 1 tbsp red miso paste 1 tbsp honey 2 tbsp Baleia Extra Virgin Olive Oil 1 tbsp sesame oil dried chilli flakes to taste sesame seeds and fresh coriander for garnish InstructionsPreheat oven to 200 degrees C Cut the butternut into 8 wedges, leaving the skin on Mix the garlic, miso, honey and oils in a small bowl and stir to combine Line a baking sheet with parchment paper Brush all sides of the wedges liberally with the paste, using it all up, then place squash on a baking sheet, flesh side up Place in the oven and bake until tender and the edges start to caramelise, about 45mins to 1 hour Serve immediately with sesame seeds, chopped fresh coriander and any of the cooked paste left in the baking tray Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/roasted-butternut-with-miso-and-garlic/ ** 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 butternut recipes Roasted Butternut Soup with Red Pepper Pesto Roasted Butternut Falafel More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube  

Zucchini and Pea Fritters with Feta and Green Goddess Dressing

I always say in our photography workshops that your job as a food photographer is to create a reaction with the image you shoot. The person looking at the image needs to either want to eat it, make it, or buy it. Achieving that reaction makes it a successful photograph. This recipe for Zucchini and Pea Fritters with Feta and Green Goddess Dressing comes from seeing an image on the Delicious Instagram feed for Zucchini and Haloumi fritters. I loved the shot and immediately wanted to make it. The fritters are super easy to make and you can dress it down or dress it up whichever way takes your fancy. I replaced the ham and halloumi of the original recipe with feta and peas to increase the nutritional value of the fritters. You can easily chop and change the ingredients depending on which time of day you want to serve them. If you serve them for breakfast, you could top the fritters with a poached egg and some crispy fried bacon – this will make a lovely breakfast for Father’s Day later this month. Some smoked fish on top and a crispy salad will be great as a lunch idea. And having them as is with the green goddess yoghurt dressing is pretty much perfect too. I adapted the green goddess recipe to what herbs I had in the fridge, and I just used yoghurt as I did not have sour cream and don’t think the sauce needs it. Full cream or double cream yoghurt will do just fine. I used fresh parsley, basil and mint for the herby dressing. Add loads of black pepper and lemon juice for a bit of zing. If you want to make a richer dressing I think the whipped feta from this Roasted Butternut Falafel recipe I posted in 2016 will work really well. But do add some herbs to it and omit the feta from the fritter batter unless you really like feta. I hope you enjoy this recipe for Zucchini and Pea Fritters with Feta and Green Goddess Dressing. If you’ve made the recipe do share it by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoyed. Print Yum Zucchini and Pea Fritters with Feta and Green Goddess Dressing Ingredients650g, zucchini (baby marrows), coarsely grated 1 cup peas 100g feta cheese, crumbled 100g self-raising flour 50g plain flour 2 eggs, lightly beaten pinch of dried chilli flakes, plus extra to serve 1 tbsp extra virgin olive oil oil for frying GREEN GODDESS DRESSING 1 cup fresh herbs like parsley, basil, mint 1 cup full cream or double cream yoghurt 1 – 2 tbsp lemon juice sea salt flakes and ground black pepper to season InstructionsMake the dressing by placing all the dressing ingredients in a food processor, season, and pulse until combined and smooth Place zucchini in a colander set over a bowl and stir through 1 tsp salt Set aside for 15 minutes, then squeeze to remove any excess liquid and place in a bowl Add the peas, feta, flours, egg and chilli and mix to combine Heat some oil in a large non-stick frypan over medium heat Spoon a 1/4 cup zucchini mixture per fritter into the pan and flatten slightly with a spatula Cook for about 4 minutes each side until golden and keep warm on a paper towel Repeat with remaining mixture until all the fritters are cooked and serve with the dressing Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/zucchini-and-pea-fritters-with-feta-and-green-goddess-dressing/

Gourmet Chicken Sandwich

Disclaimer – This Gourmet Chicken Sandwich post is sponsored by JOYA® Apples Summer is in full swing and chances are that many of our meals will be enjoyed outside next to the pool, at a picnic or on the beach. And while there is the convenience of a take away, something homemade is always better and invariably healthier and cheaper. So this Gourmet Chicken Sandwich is my attempt to upgrade and modernise the good old chicken mayo sandwich. For the Gourmet Chicken Sandwich the bread (get the freshest, best quality) is spread thickly with labneh to replace the usual mayonnaise you find in a chicken mayo sandwich. I find that mayonnaise easily overpowers the flavour of the chicken and sandwich. For extra flavour, I added a big dollop of store bought harissa paste to the labneh. You can buy labneh at a number of delis and retailers but it is also very easy to make and you can find my recipe here. The next ingredient is chicken breast and the best way to get flavour in a chicken breast is to let it marinate it in olive oil, lime juice, garlic and ginger. Once marinated, it gets pan seared and become the centre filling of the sandwich. For texture and crunch I added slices of JOYA®apples. A firm, sweet, crunchy apple, JOYA® apples are a great and healthy choice for out-door loving families and is a great snack for the young and young at heart. The apple sliced not only add texture and colour but a sweet counterbalance to the earthy and spicy heat of the harissa. For even more colour and a clean, cooling flavour, I added a layer of thinly sliced cucumber. You can add a little JOYA® to your summer. WIN one of four Woolworths vouchers to the value of R500 by visiting the JOYA® Apples Facebook page and entering the competition. JOYA® apples are only available at Woolworths until January 2018. Enjoy and good luck! Print Yum Gourmet Chicken Sandwich IngredientsTo make 4 sandwiches : 2 skinless and boneless chicken breasts Marinade: 2 cloves garlic, bashed 2cm fresh ginger, chopped into large pieces 2 tbsp olive oil 2 tbsp lime juice a pinch of chili flakes (optional) Other ingredients: 8 slices fresh bread of your choice (ciabatta or sourdough are good options) 150ml labneh 30ml harissa paste 2 JOYA® apples 1 medium cucumber InstructionsSlice the chicken breasts in to strips and place in a bowl Mix all the marinade ingredients and pour over the chicken Mix the chicken with the marinade, cover and let it stand for at least an hour in the fridge and remove from the fridge 15 minutes before cooking Mix the labneh and harissa and set aside Thinly slice the JOYA® apples and sprinkle with lemon juice to avoid discolouration Thinly slice the cucumber Spread each slice of bread with the labneh mixture Place the apple slices on 4 slices and the cucumber slices on the other 4 slices and gently press down on to the labneh Heat a bit of oil in a large pan over a medium high heat, remove the chicken from the marinade and fry the chicken slices for a few minutes on each side until cooked through Place the chicken on 4 slices of bread and close the sandwich with the other 4 slices Slice in half and serve immediatelySchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/gourmet-chicken-sandwich/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook A few more of my recipes with labneh : Zucchini Labneh Naan Pizza Zucchini Labneh Tart Pistachio Labneh Ice Cream

Prawn and Calamari Salad and Feasting off the Beaten Track in Vietnam

This recipe for Vietnamese style Prawn and Calamari Salad is the third recipe inspired by my recent trip to Vietnam with the Tourism Authority of Thailand. The other recipes are the delicious Massaman Curry from Thailand and Khmer Chicken Soup from Cambodia. We spent the Vietnamese leg of the trip on Phu Quoc Island so I think it is fitting that the recipe for this post is a crunchy and colourful seafood dish as we head into spring. South East Asia is one of the most popular holiday destinations for South Africans with its vibrant culture, iconic street food, world-renowned beaches and value for money attracting visitors from all over the world. But these destinations offer so much more outside of the popular and well-known locations where authentic food experiences can be discovered and enjoyed. The Southern Tourism Corridor is a tourism cooperation corridor among Thailand, Cambodia and Vietnam established in 2007, with Myanmar invited to join in August 2018. Some of the provinces included in Thailand are Rayong and Chanthaburi, Kampot in Cambodia and Phu Quoc Island in Vietnam and I was invited by the Tourism Authority of Thailand to explore the corridor from a gastronomy perspective. From Kampot in Cambodia, head to the Prek Chak Border and cross into Vietnam at the Xa Xia Border. Stop for a traditional Vietnamese lunch at The Sammy Hotel in Ha Tien before heading to the Ha Tien Pier and board the Phu Quoc Express to Phu Quoc Island in Vietnam. The island is Vietnam’s biggest island, just off the coast of Cambodia with 20 beaches, mostly visited by local tourists. Dotted with beach resorts catering to all budgets, the gastronomy offering might not be the best example of traditional Vietnamese cuisine for foodies looking for the real experience. But it is at the markets where you will find the real Vietnam. Duong Dong is the largest town on the island with a vibrant market to match. Located next to the river also called Duong Dong, the morning market offers the freshest produce, seafood, poultry and meat. Enjoy the sunrise reflecting on hundreds of fishing boats moored on the riverbank followed by walk down Nguyen Trung Truc Street and take in the vibrancy and energy of the market as the sun rises. Just be careful of the motorbikes hooting at you to get out of the way if you walk too slow! The Cau Sau market is an evening market that sets up shop on one lane of the DT46 highway. This makes navigating the market even more trickier than usual, as cars speed past while locals on motorbikes stop to buy seafood, vegetables and snacks before jumping back on their motorbikes, heading home with their purchases. There is so much to take in and see but here you need to be aware of being in the way of motorbikes and cars.  For a more tranquil experience head to the Truc Lam Ho Quoc Buddhist temple, climb to the top and enjoy a magical sunset with probably the best view in Phu Quoc. Or take the Hon Thom cable car to Pineapple Island and back. The cable car is one of the longest in the world (8km) and offers a breathtaking view of some of the 28 islands that make up the Phu Quoc district. We enjoyed a prawn and calamari salad one evening in Phu Quoc and I loved all the textures and flavours of the dish. I especially liked the idea of spooning some salad on a prawn cracker and eating it this way. The crackers provide loads of texture as you eat the salad. It really is a no fuss dish and you can easily replace the prawn cracker with a savoury biscuit if you’d like. One of the most wonderful things in life is a chance to see something for the first time and even though Thailand, Cambodia and Vietnam are well known destinations they offer so much more to see and taste when veering off the usual routes. Not only do you get to see something for the first time but you get to see and taste in a very authentic way. I hope you enjoyed traveling with me through Thailand, Cambodia and Vietnam and this recipe for Vietnamese Inspired Prawn and Calamari Salad. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. And click here for more moments from the Vietnam leg of the trip.  The visit was made possible by Tourism Authority of Thailand Print Yum Prawn and Calamari Salad and Feasting off the Beaten Track in Vietnam IngredientsOil for frying 250g uncooked prawns, peeled 250g calamari tentacles, sliced 4 large carrots, thinly sliced 1 large cucumber, thinly sliced 10g mint leaves, stalks removed Handful sliced spring onions 50g mung bean sprouts Dressing 40ml lime juice 40ml cup fish sauce 2 tbsp sugar 1 tbsp minced garlic 1 tbsp finely grated ginger 1-2 red chilies peppers sliced Prawn Crackers to serve InstructionsIn a small bowl, whisk the dressing ingredients together and set aside Using paper towel, pat the prawns and calamari dry Heat a frying pan to very hot, add a splash of oil and flash fry the prawns and calamari in batches Place the seafood in the dressing as you remove it from the pan and let it marinate for 10 minutes or so Place the carrots, cucumber, mint, spring onions and sprouts in a salad bowl and mix Remove the seafood with a slotted spoon from the dressing, add to the vegetables and toss it all together Spoons some of the dressing over the salad and toss to coat Serve with prawn crackers Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/prawn-and-calamari-salad-and-feasting-off-the-beaten-track-in-vietnam/

Grains, Pulses and Starches

Macaroni and Cheese Cake

This Macaroni and Cheese Cake is one of the two recipes I made for the kykNET program Kook en Geniet that will be broadcast this Wednesday evening at 8pm. Kook en Geniet is probably South Africa’s most iconic cookbook, first published in 1951 and has sold more than one million copies since then. kykNET commissioned a show looking at how the book has influenced and still influence people from various fields of the food world. I share my episode with my friend Isabella Niehaus and our episode looks the world of food photography and blogging. I grew up with Macaroni and Cheese made with an egg custard (a version that unfortunately no longer appears in the book) rather than a cheese sauce and I used that as inspiration for this dish. And as I seemingly am unable to leave a recipe in its original state, I thought that baking the macaroni and cheese in a cake tin would make for an impressive way of serving it. As impressive as it looks, the dish can be a bit of a mission to make. Especially if your loose bottomed cake tins are not 100% watertight, which the majority seem to be. Until I was introduced to these leak proof Pushpan cake tins last week that I think might solve that problem. But as luck would have it there seem to be no stock anywhere at the moment. It is an egg custard that is much thinner than a cake batter so it will leak through the base of the tin while baking so the best way to solve that is to line the bottom of the cake tin with at least 2 sheets of baking paper. Then you will need to preheat a pizza stone or baking sheet for about 20 minutes at a very high temperature and place the cake tin directly on the super hot sheet or stone ensuring that the custard starts setting from the bottom immediately. There might be a bit of custard leaking from the tin but it sets quickly ensuring that not much more comes out while baking. I made the cake extra delicious by adding some chorizo and bacon for more flavour but you can omit that. Cool the cake down to room temperature, wrap in foil and it will good enough to take with you on a picnic. And make sure to serve it with a good dollop of All Gold tomato sauce, just the way I have eaten it all my life. (You can of course replace the custard with a rich cheese sauce and bake it in a tin). Enjoy! I hope you enjoy this recipe for Macaroni and Cheese Cake. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. **Disclaimer – Cheese provided by Kasselshoop Cheesemakers I am proud to be associated with Kasselshoop Cheese and use it whenever a recipe allows. Kasselshoop’s traditional cheese is produced on the Kasselman family farm, Klein Soebattersvlakte. The farm is situated on route to Stilbaai in the heart of “fynbos” country. Here, four generations of Kasselman’s have been breeding Jersey’s known for the rich and creamy milk they produce. Print Yum Macaroni and Cheese Cake Ingredients400g dried macaroni Oil for drizzling and frying 200g chorizo, sliced 250g streaky bacon, chopped 1L milk 5 large eggs 5ml mustard powder 5ml salt 5ml ground black pepper 250g grated Kasselshoop Cheddar Cheese 75g parmesan cheese, grated InstructionsPreheat oven to 240 degrees and heat a pizza stone as per manufacturer instructions or a baking sheet large enough to hold a 22cm loose bottomed cake tin for 20 minutes until very hot Boil the macaroni in salted water for 5 minutes less than the packet instructions Drain, drizzle with a bit of oil and set aside Heat some oil in a pan and fry the chorizo until the fat has rendered and the chorizo is crispy Remove the sausage and fry the bacon in the fat until crispy Remove from the pan and set aside with all the rendered fat Line the base of a 22cm loose bottomed cake tin with 2 layers of baking paper, letting the paper stick out from the rim. Grease the sides of the cake tin Whisk the milk, eggs and seasoning Mix the macaroni, chorizo, bacon and most of the cheese (leave some cheese to sprinkle on top) Spoon the macaroni into the cake tin, pressing down firmly as you spoon the mixture into the tin Remove the pizza stone or baking sheet from the oven and turn the temperature down to 180 degrees C Place the cake tin on the hot stone or sheet and slowly pour the milk mixture over the macaroni Bake for 30 minutes or until the egg mixture has set (loosely cover with foil if the top browns too much) Remove from the oven and let the cake stand for about 5 minutes Use a knife to gently loosen the edges and remove from the cake tin Remove the baking paper, place on a serving plate and serve Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/macaroni-and-cheese-cake/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook A few more of my favourite cheese recipes Zucchini and Ricotta Tzatziki Bruschetta   Zucchini and Labneh Naan Pizza Mumbai Cheese Toastie Polenta Parmesan Chips  

Polenta Parmesan Chips

I recently spent some time in the north of Italy and had one of the best bowls of polenta ever. A dish called Polenta Taragna made with loads of Branzi, a raw milk cheese produced in the Bergamo valley. The polenta was also a darker colour due to the addition of buckwheat flour. So in the spirit of delicious polenta it seemed apt to refresh this recipe for Polenta Parmesan Chips with new images. Not that it’s a dish I have seen in Italy but I am always ready for polenta in any way it is served. We were talking the other day about how bad french fries are for you and these are by no means a replacement if you have the craving but they are certainly delicious and I would like think a bit more wholesome. The Polenta Parmesan Chips are a good option when you feel like a side dish with more texture and bite than plain cooked polenta or mashed potato. Their crunchy exterior and tasty parmesan interior is great side to a stew/bolognaise and they are perfect for dipping into the thick gravy or tomato sauce. These Polenta Parmesan Chips are best eaten piping hot and straight out of the oven but they are still good reheated in the microwave the next day. They are not crispy, don’t lose their shape or flavour but will need a dipping sauce of some kind. I hope you enjoy this recipe for Polenta Parmesan Chips. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. ** 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. Print Yum Polenta Parmesan Chips Ingredients1 cup polenta 4 cups water 1 teaspoon salt 2 tablespoons butter half a cup grated parmesan cheese 1 tablespoon finely chopped fresh rosemary salt and black pepper to taste Baleia Extra Virgin Olive Oil for bakingInstructionsLine a 25cm x 25cm baking dish with baking paper. Bring the water to the boil and add the salt and polenta while whisking. Reduce the heat and simmer for 10 – 15 minutes while stirring until the polenta has thickened and pulls away from the side of the pot. Stir in the butter and parmesan, pour the mixture into the prepared baking dish and place in the fridge for at least 1 hour to set. Preheat the oven to 250 degrees C and brush a baking tray with olive oil. Turn the polenta out of the baking dish and cut off the curved edges. Cut the polenta in half horizontally and then into 1cm strips. Place the chips on the greased baking tray and brush with olive oil. Scatter the chopped rosemary over the chips and place about 5cm under the element of the oven and bake for 10 minutes until golden brown. Just keep a close eye on them while baking. Turn the chips over, brush with some more oil and bake for a further 10 minutes or so until golden brown and the edges start to darken. Sprinkle with course salt and some freshly ground black pepper and serve immediatelySchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/polenta-parmesan-chips/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook A few more of my favourite polenta recipes : Polenta Olive Oil Cake Polenta Parmesan Roast Potatoes Tokara’s Orange Polenta Cake      

Orecchiette with Broccoli Sauce

Orecchiette with Broccoli Sauce was one of my favourite meals on a recent trip to Italy. Shaped like small ears, the pasta comes from Puglia, the southeastern region of Italy. I did not have the pasta in Puglia, rather in Bologna in the Emilia-Romagna region in the north of Italy. Of course, my Italian friends were quick to point out (with somewhat raised eyebrows) that I had pasta that was not from the area that was in at the time. I got the meal from a small pasta takeaway called Pasta Fresca Naldi. It is a tiny shop run by two grannies, offering freshly made pasta everyday at really affordable prices. Options include the classics from the area such as lasagna and tortellini en brodo and I went back a few times to work my way through the menu. The tortellini en brodo is fantastic but the lasagna just OK. I prefer my version with far too much cheese sauce. But it’s the Orecchiette with Broccoli Sauce that was the best of the bunch. I was thrilled when I found a bag of dried orecchiette at Giovanni’s two weeks ago so that I could recreate the dish at home. It’s hard to believe that the simplest of ingredients can make something so delicious but as we all know, that is something the Italians do so well. All you have to do is simmer the broccoli in stock with some garlic and dried chilli flakes and cook it down to thick sauce. Add a bit of the water the pasta cooked in to make it creamier, add grated parmesan cheese and it is ready. The dried chilli flakes is a must and I think the lemon zest lifts the flavours beautifully. Flavourful, filling and a breeze to make. I hope you enjoy this recipe for Orecchiette with Broccoli Sauce. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Follow along on my Instagram stories for the next week as I visit Sarajevo (also referred to as the Jerusalem of Europe) and share the tastes and flavours I hope to discover in this fascinating city. 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 Orecchiette with Broccoli Sauce Ingredients250g orecchiette pasta 2 tbsp Baleia Extra Virgin Olive Oil 4 garlic cloves mashed a good pinch chili flakes (to taste) 350g broccoli florets broken into very small florets 500ml warm vegetable stock 100g grated parmesan cheese lemon zest to serve InstructionsIn a heavy based saucepan, saute the garlic and chili flakes in the olive oil, over medium heat until soft, about 2-3 minutes Add the broccoli and broth Bring to a boil and then simmer, mashing the broccoli pieces with a wooden spoon each time you stir Keep simmering until half of the liquid evaporates and you have the consistency of a thick sauce, about 15 minutes (you can also use a vegetable masher to help it along) While the sauce simmers, cook pasta according to directions, and save some hot pasta water when you drain. Mix in some of the pasta water to make the sauce creamier and slightly thinner Add the pasta to the sauce and toss well Season and stir in 75g of the cheese and give it a final stir Let stand for about 5 minutes and divide among bowls and top with the rest of the cheese and some lemon zest Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/orecchiette-broccoli-sauce/ More photos, food and travel stories on: Instagram Pinterest Facebook A few more of my favourite pasta recipes : Macaroni and Cheese Cake Roasted Romanesco and Cauliflower Pasta Sardine and Fennel Pasta  

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/  

Ice Cream

Frozen Zabaglione

I saw the link to this Frozen Zabaglione recipe on my Twitter feed and immediately wanted to make it. It was originally published in The New York Times by David Tanis, as part of his column titled “An Inspired Lunch Puts Brunch to Shame”. Brunch seems to be quite the American trend which has not quite caught on here. And when we “do brunch”, it will be for more special occasions like birthdays or anniversaries, rather than a weekend ritual. Unless of course I am on no “let’s do brunch” invitation lists! I have always thought of brunch as a late breakfast with dessert. And to be honest having dessert as breakfast is not a foreign concept in this household. Cold leftover baked puddings with custard or chocolate cake slathered with icing to jumpstart the day, is the best part of weekends. I loved the idea of freezing this classic Italian custard and even though it is without a doubt winter at the moment, I did not want to wait for summer to share this recipe. Ice cream in winter is just as good as ice cream in summer! Zabaglione is usually made with Marsala but this version replaces the sweet wine with espresso and brandy, and it is a wonderful combination. I do think other liqueurs could work really well. Cointreau with some orange zest added would be really good. It has a light, airy texture and it does help to let it stand for a few minutes at room temperature to soften slightly before serving. And bonus that you don’t need an ice cream machine to make it. Print Yum Frozen Zabaglione Ingredients6 egg yolks 6 tablespoons sugar pinch of salt 3/4 cup espresso or strong coffee 2 tablespoons brandy cocoa powder for servingInstructionsPut egg yolks in a medium-size mixing bowl. Add sugar and whisk together for a minute, until frothy. Whisk in the espresso and brandy and place bowl over double boiler. (Set the bowl over a saucepan of about the same size, filled up to a quarter with boiling water and making sure the bowl does not touch the water. Reduce the heat to a simmer) Whisk egg yolk mixture rapidly until it is warmed through. Continue whisking as the mixture begins to thicken. After a few minutes or so it would have doubled in volume and have the consistency of softly whipped cream. Remove from heat and whisk for another minute. Pour custard into individual cups. Cover with plastic wrap and freeze for several hours or preferably overnight. Remove from freezer 10 minutes before serving. Dust with cocoa powderSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/frozen-zabaglione/

Miso Butterscotch Swirl Ice Cream

My sweet and savoury love affair with miso continues with this Miso Butterscotch Swirl Ice Cream. It is a recipe from Claudia who blogs as The Brick Kitchen. Her recipe for Apple and Walnut Crumble Tarts with Miso Butterscotch Swirl Ice Cream sounded to too good to pass by and  I had to try it. I did not make the tarts but just the ice cream part of the recipe. The ice cream could not be easier as it is a quick no churn recipe made with cream and condensed milk and the miso butterscotch is swirled in before freezing. You can also opt not to make the ice cream and just the sauce and use it as a sweet and savoury topping packed with umami for a variety of desserts as you please. I like to think of it a a grownup ice cream (or an ice cream for grown ups?). Good on its own but as we are heading into winter, this ice cream or just the miso butterscotch sauce will go really well with all kinds of baked puddings and pies. I think it will well with anything apple and also with zesty, packed with citrus puddings. It will also work really well with the South African classis Malva Pudding. I would cut the sugar in the sauce for the malva by quite a bit if using this ice cream as a topping. The miso packs a punch and I used red miso as there is a lot of sugar to counteract all that savoury. If you use white miso the flavour will be less intense. I suggest you start with 45ml miso, taste and if need add another 15ml or so. Enjoy! Print Yum Miso Butterscotch Swirl Ice Cream IngredientsMiso Butterscotch (Makes about 1 and a qtr cup) 250ml cream 95g unsalted butter 60ml red miso 170g cup brown sugar Ice Cream 500ml cream 1 can (385g) sweetened condensed milk 5ml vanilla extract About ½ cup miso butterscotch sauce (recipe above) InstructionsCombine the cream and butter in a small saucepan, and cook over a low heat, stirring occassionally, until the butter melts Add the miso paste and sugar and whisk until the miso has dissolved. Bring to the boil, reduce the heat and cook for another 10 minutes until thickened and shiny Place in fridge to cool In a mixer or with an electric beater, whip the cream to stiff peaks Add the vanilla and while whisking the cream continuously, slowly pour the condensed milk into the cream until combined. Pour a quarter of the ice cream mixture into a loaf tin or other container Swirl in a few tablespoons of miso butterscotch sauce (be careful not to mix together too much) Pour over another quarter of the ice cream base and repeat the swirling, twice more. You will have extra miso butterscotch left – keep this for serving or for other desserts (store in a sterilised jar for up to 2 weeks) Cover and transfer to the freezer to set for at least 8 hours (ideally overnight) before serving. Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/miso-butterscotch-swirl-ice-cream/ A few of my other favourite miso recipes: Miso Roasted Aubergine Miso Honey Butter Chicken Bone Broth Ramen More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Pistachio Labneh Ice Cream

No matter how much I try to plan what goes on this blog I go completely off the plan when I see a recipe I just have to make and share. This Pistachio Labneh Ice Cream is one of them. It also gave me a reason to finally style a photo with the gold teaspoons I got in Dubai last month. Word of advice though, don’t check the exchange rate after you buy something. Or actually rather do that because by that time it is too late to change your mind. I love Pistachios and feel that they are the exotic queen of all nuts. The colour, the taste and pretty much the price too. There are a few pistachio recipes on the blog, a Pistachio Orange Cake, Pistachio Dukkah and two recipes right in the beginning, Quick Apple Tartlets with Pistachio Praline and Pistachio and Dark Chocolate Cantuccini, all recipes I can highly recommend. So an ice cream makes perfect sense to add to the range of recipes. I came across the recipe on Babushka Table, a blog all the way from Istanbul. I love labneh and thought it make such a delicious ice cream. And I was right. The ice cream has a bit of a tang to it coming from the labneh which counteracts the sweetness and provides a luxurious base for the flavour of the nuts. As you do not have to make a egg custard so it is a breeze to make. I do think that too much sugar kills the overall taste of a dish so kept the sugar to a minimum but feel free to taste and add more sugar if you want. The colour is a pale green compared to the stuff you buy and I do love that you can still feel the texture of the pistachios when you eat the ice cream. Labneh is also more commercially available and I have a recipe here for how to make labneh with some divine flavouring options. You have to plan ahead as the yoghurt needs at least 12 hours to strain and I did omit the salt when making the labneh as the pistachios were roasted and salted. You can’t take any short cuts, you want the labneh to be as creamy as possible to ensure the creamiest ice cream. One kg of plain yoghurt yielded about 600g labneh after 24 hours which is what this recipe is based on. If you use unsalted nuts then add the pinch of salt when making the labneh as salt always increase flavour in sweet dishes. I used my ice cream maker to make the ice cream. If you do not have one, the original recipe on Babuska Table has a method of how she made it in her food processor – well worth checking out. A reminder that we have a few spots left for the second date of our Food Photography Workshop. You can join us on 14 June for a fun filled creative day with your camera. Click here for more details. Print Yum Pistachio Labneh Ice Cream Ingredients120g pistachios 600g labneh (made from 1kg full fat plain yoghurt) 100g sugar 1 tsp vanilla extract 50g pistachios, roughly choppedInstructionsPlace the 120g pistachios in a food processor and blitz until it forms a smooth paste. If it does not form a paste add a few drops olive oil while the processor is running to form a crumbly paste. Add the labneh, sugar and vanilla and pulse a few more times to mix well. Churn the mix in your ice cream machine as per the manufacter instructions. As soon as it has churned, mix in the roughly chopped pistachios. Spoon in a suitable container and freeze. Makes about 1 litreSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/pistachio-labneh-ice-cream/ Adapted from Babushka Table More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook

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

Honeycomb Cannelloni

I have been wanting to make Honeycomb Cannelloni for years now so I am thrilled to have finally made it, that it not only tasted really good but looked pretty fantastic. All in all, a winner of a dish. You fill the cannelloni tubes with a sauce of your choice and then bake it upright giving a honeycomb effect and therefor the name honeycomb cannelloni. For this version, I made a rich tomato sauce with some chorizo and filled the tubes with the sauce. Then stuffed the tubes with ricotta and topped the honeycomb cannelloni with a mix of mozzarella and cheddar cheese. The options for the filling are really endless. Omit any meat and use a good tomato sauce (homemade is best) with any cheeses of your choice. I have seen versions with pumpkin and spinach or a classic bolognese filling. The key to the success of the dish is having enough sauce to fill the cannelloni tubes and that the dish you for baking it in is high enough for the tubes to stand upright. If too much of the cannelloni tubes stick out over the edge or not filled at least three quarters, the top of the tubes will cook dry and quite tough. I used a 22cm cast-iron casserole dish and the cannelloni fitted just level with the edge. I spooned a third of the sauce in the bottom and then stood the tubes upright in the sauce (push them down into the sauce). Use a teaspoon to spoon ricotta into each tube and push it down (I found my finger to be the best method for this). The rest of the sauce is then spooned over and into the tubes. You need a sauce that is quite liquid and rich but definitely not watery. If you see the sauce not filling the tubes enough, pour another tin of chopped tomatoes over the tubes to fill them. Let the dish stand for 30 minutes or so to soften the pasta, then cover with cheese and bake to cooked through. The chorizo adds a richness and a bit of spice to the sauce but you can easily replace it with ground beef and make a classic bolognese sauce. The honeycomb cannelloni also improves the longer it stands and we found the leftovers to be so good the next day. I hope you enjoy this recipe for Honeycomb Cannelloni. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Print Yum Honeycomb Cannelloni IngredientsOlive oil for frying 200g chorizo, removed from casing and broken up 1 large onion, diced 2 large carrots, diced 2 celery stalks, diced 3 fat cloves garlic, mashed 1 chili, finely chopped 1 bay leaf 1 tsp dried oreganum 3 x 400g tins chopped tomatoes 125ml red wine 2 tsp sugar Handful of torn fresh basil Salt and ground pepper to season 500g cannelloni tubes (approx) 250g ricotta 100g grated mature hard cheese 100g grated mozzarella InstructionsFry the chorizo over a medium high heat until the fat has been released and the sausage is broken up Remove with a slotted spoon and set aside Fry the onion, carrots and celery in the fat for about 10 minutes until soft and cooked, adding olive oil if needed Add the garlic, chilli, bay leaf and oreganum and fry for another 5 minutes Add the tomatoes, red wine, sugar and basil and simmer the sauce for 30 minutes (it must not be too thick as you need a “saucy” sauce) Season the sauce Use an oven proof casserole dish high enough so that the cannelloni tubes will not stick out and about 22cm in diameter Spoon a third of the sauce in the dish Place the cannelloni tubes standing up in the sauce leaving a bit of space in between Spoon the ricotta into each tube and push down into the tube (use your finger) Spoon the rest of the sauce over and let it fall in and between the tubes If the tubes are not filled enough, spoon over another tin of chopped tomatoes (you went the tubes filled at least two thirds) Let the dish stand for 30 minutes so that the pasta can soften Preheat the oven to 180 degrees C Sprinkle the grated cheese on top and bake for 30 – 40 minutes until the pasta is cooked through Let stand for 10 minutes and serve Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/honeycomb-cannelloni/ In other news, I am delighted to introduce the Heinstirred Greeting Cards Range. Inspired by fusing food and nature, distinctive images were photographed and set in original heart-shaped designs. Click here for all the details of the range now available. A few more of my favourite pasta dishes : Sardine and Fennel Pasta Orecchiette with Broccoli Sauce

Gooseberry Ceviche

There are few dishes so refreshing and zingy as ceviche. The idea of adding the gooseberry came from the delicious marron and gooseberry consome dish we had at The Tasting Room a few weeks ago. I thought the fruity tartness will be a great addition to the lime juice in the dish.

Ostrich Meatballs in Spicy Plum Sauce

Every once in a while I make a recipe that just beats expectation on all levels. It is easy to make, tastes fantastic and I think the photos do it absolute justice. These ostrich meatballs in spicy plum sauce is one of those recipes. And I am so happy it is a savoury recipe this time as it is usually a sweet recipe that has me excited to press the publish button. The first time I made it was for a group of friends who came over for dinner. I wanted to keep the dinner as informal as possible so decided to go the tapas route for the evening and these meatballs were a hit as part of various tapas and meze I served. When I made them again to photograph I was just as happy with the results so this recipe is now a firm favourite. On the evening of the dinner I cooked the meatballs just before my guests arrived and kept them covered with foil at room temperature. When I was ready to serve, then only did I do the part where you heat up the sauce and made sure I kept them on the heat long enough so that they are warmed through properly. These meatballs will also be great in a lunch box the next day or you could serve them as a midweek dinner with a crunchy salad.   Ostrich is quite a lean meat so be careful not to overcook them so that the meatballs remain succulent and juicy. For the sauce I used a bottled Chili Plum sauce of a local producer in the Western Cape region. Check your local suppliers or supermarket for something similar or another kind of basting sauce of your choice will work just as well. Print Yum Ostrich Meatballs in Spicy Plum Sauce Ingredients500g lean ground ostrich 2 red onions, finely chopped a handful of parsley finely chopped 1 clove garlic, mashed 1 tsp salt 1 tsp ground cumin 1 tsp ground coriander 1 tsp smoked paprika zest of half a lemon oil for shallow frying 80 – 100ml Chili Plum sauce Garnish chopped flat leaf parsleyInstructionsMix all the ingredients except the oil, plum sauce together and roll into meatballs the size of walnuts – you get about 25. Cover and rest the meatballs in fridge for 2 hours Heat the oil in a pan and fry the meatballs on all sides until just cooked. Do this in batches as to not overcrowd the pan. Keep the meatballs warm until all have been cooked. Clean the pan and return to the heat. Add about 40ml of the plum sauce to the pan. Once bubbling, add the meatballs and swirl it in the sauce. Add the rest of the sauce and as soon as the meatballs are well coated and the sauce cooked down a bit spoon it into a serving dish. Drizzle with any remaining sauce in the pan. Serve immediately with some chopped parsley for colourSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/ostrich-meatballs-in-spicy-plum-sauce/  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.

Slow Roasted Pork

When I have a working weekend coming up the only thing that cheers me up (and keeps me secure) is knowing that there will be something slow roasting or stewing in the background providing sustenance for the weekend. Some oxtail or a curry that improves as the weekend passes. Or a slow roasted pork joint that just falls apart at the touch. A bit of pre-planning is worth it as I do think the effort of letting a pork roast marinade overnight does make a difference but other than that the roast really takes minimal effort. Print Yum Slow Roasted Pork Ingredients1.5kg deboned pork shoulder Marinade: 1 cup beer 3 tbs honey 3 tbs sweet soy sauce 1 tbs chili sauce 3 star anise 3 bay leaves 1 tsp hot mustard powder 1 tsp chinese 5 spice 1/2 cup water 1 thumb size fresh ginger, thinly sliced 3 cloves of garlic, bashed a few whole peppercorns To serve: spring onion pancakes cucumber pickle chili mayo fresh coriander/parsleyInstructionsMix all the marinade ingredients together in a large container and place the meat in it. Place in the fridge for at least 4 hours or overnight. Preheat the over to 150 Degrees C. Place the joint (I keep the skin on to protect the meat) in a deep casserole dish and add half of the marinade mixture with all the star anise, bay leaves, ginger, garlic and peppercorns. Roast for about 4 – 5 hours (cover after about 2 hours to keep the skin from burning) until the pork is very tender. Remove the skin and fat and shred the meat with two forks. Serve with spring onion pancakes (click for recipe), cucumber pickle (click for recipe), chili mayo and fresh coriander/parsleySchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/slow-roasted-pork/   Wine suggestion from Conrad Louw: This exotic dish swanks with a wide variety of flavours, textures and strong Asian spices, topped with a pickle with high acidity. Wine to survive it all, is not an easy walk-in-the-park. The great thing about wine is that there are so many styles, that the right choice will be a blissful accompaniment to this delicious plate. My inclination would be to move towards a great quality South African version of a Weisser Riesling (not Cape Riesling) Jordan’s 2009 Riesling immediately jumps to mind. Not only is this wine fragrant & aromatic, but it boasts with high acidity to combat the subtle pickle, and its fruit-profile offers elements to pair well with the pork. Alternatives could also be other fragrant whites such as Cederberg’s Bukettraube and Nederburg’s Beautiful Lady a Gewurztraminer which forms part of their Heritage Heroes range (if you are lucky enough to find it). Both wines have slightly higher residual sugar, which offers a knock-out to honeyed & spicy food. If red wine makes your whistle blow go for your choice of Pinot Noir.

Salads

Asian Inspired Shredded Chicken Salad

There is a definite chill in the evening air lately but the days are still gloriously warm which makes this Asian Inspired Shredded Chicken Salad a delicious salad meal in autumn. And perfect for a long weekend Monday like today.   A great way of utilising left over cooked chicken the salad packs a punch of flavour, texture and colour. I think soaking the shredded chicken in the salad dressing amplifies the flavour just that much more rather than adding the dressing at the end. Serve the salad as a light meal but it will be as good as a filling for a sandwich, wrap or in a toasted pita. Cut the carbs completely by making the wraps with large lettuce leaves. Print Yum Asian Inspired Shredded Chicken Salad Ingredients2 cups cooked chicken, shredded 1 cup shredded baby cabbage 2 spring onions, thinly sliced 2 carrots, grated 1 cucumber, sliced into strips ½ cup roughly chopped fresh mint ½ cup roughly chopped fresh coriander or parsley Dressing: 2 tbsp lime juice 2 tbsp rice wine vinegar 1 tbsp chili sauce (like Sriracha) 1 clove garlic, mashed 1 tbsp sugar 1 tbsp fish sauce 1 tbsp low sodium soy sauce 1 tbsp sesame oil To serve: 3 tbsp cup roughly chopped peanuts sliced chilli – optionalInstructionsCombine all the dressing ingredients and whisk well until the sugar has dissolved Add the shredded chicken to the dressing, give it a good mix and let the chicken soak in the dressing while you prepare the rest of the ingredients Once the salad ingredients have been prepped, combine them in a bowl and top with the dressed chicken Toss the salad gently until combined, sprinkle with the peanuts and chilli and serveSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/asian-inspired-shredded-chicken-salad/ 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 More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Prawn and Calamari Salad and Feasting off the Beaten Track in Vietnam

This recipe for Vietnamese style Prawn and Calamari Salad is the third recipe inspired by my recent trip to Vietnam with the Tourism Authority of Thailand. The other recipes are the delicious Massaman Curry from Thailand and Khmer Chicken Soup from Cambodia. We spent the Vietnamese leg of the trip on Phu Quoc Island so I think it is fitting that the recipe for this post is a crunchy and colourful seafood dish as we head into spring. South East Asia is one of the most popular holiday destinations for South Africans with its vibrant culture, iconic street food, world-renowned beaches and value for money attracting visitors from all over the world. But these destinations offer so much more outside of the popular and well-known locations where authentic food experiences can be discovered and enjoyed. The Southern Tourism Corridor is a tourism cooperation corridor among Thailand, Cambodia and Vietnam established in 2007, with Myanmar invited to join in August 2018. Some of the provinces included in Thailand are Rayong and Chanthaburi, Kampot in Cambodia and Phu Quoc Island in Vietnam and I was invited by the Tourism Authority of Thailand to explore the corridor from a gastronomy perspective. From Kampot in Cambodia, head to the Prek Chak Border and cross into Vietnam at the Xa Xia Border. Stop for a traditional Vietnamese lunch at The Sammy Hotel in Ha Tien before heading to the Ha Tien Pier and board the Phu Quoc Express to Phu Quoc Island in Vietnam. The island is Vietnam’s biggest island, just off the coast of Cambodia with 20 beaches, mostly visited by local tourists. Dotted with beach resorts catering to all budgets, the gastronomy offering might not be the best example of traditional Vietnamese cuisine for foodies looking for the real experience. But it is at the markets where you will find the real Vietnam. Duong Dong is the largest town on the island with a vibrant market to match. Located next to the river also called Duong Dong, the morning market offers the freshest produce, seafood, poultry and meat. Enjoy the sunrise reflecting on hundreds of fishing boats moored on the riverbank followed by walk down Nguyen Trung Truc Street and take in the vibrancy and energy of the market as the sun rises. Just be careful of the motorbikes hooting at you to get out of the way if you walk too slow! The Cau Sau market is an evening market that sets up shop on one lane of the DT46 highway. This makes navigating the market even more trickier than usual, as cars speed past while locals on motorbikes stop to buy seafood, vegetables and snacks before jumping back on their motorbikes, heading home with their purchases. There is so much to take in and see but here you need to be aware of being in the way of motorbikes and cars.  For a more tranquil experience head to the Truc Lam Ho Quoc Buddhist temple, climb to the top and enjoy a magical sunset with probably the best view in Phu Quoc. Or take the Hon Thom cable car to Pineapple Island and back. The cable car is one of the longest in the world (8km) and offers a breathtaking view of some of the 28 islands that make up the Phu Quoc district. We enjoyed a prawn and calamari salad one evening in Phu Quoc and I loved all the textures and flavours of the dish. I especially liked the idea of spooning some salad on a prawn cracker and eating it this way. The crackers provide loads of texture as you eat the salad. It really is a no fuss dish and you can easily replace the prawn cracker with a savoury biscuit if you’d like. One of the most wonderful things in life is a chance to see something for the first time and even though Thailand, Cambodia and Vietnam are well known destinations they offer so much more to see and taste when veering off the usual routes. Not only do you get to see something for the first time but you get to see and taste in a very authentic way. I hope you enjoyed traveling with me through Thailand, Cambodia and Vietnam and this recipe for Vietnamese Inspired Prawn and Calamari Salad. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. And click here for more moments from the Vietnam leg of the trip.  The visit was made possible by Tourism Authority of Thailand Print Yum Prawn and Calamari Salad and Feasting off the Beaten Track in Vietnam IngredientsOil for frying 250g uncooked prawns, peeled 250g calamari tentacles, sliced 4 large carrots, thinly sliced 1 large cucumber, thinly sliced 10g mint leaves, stalks removed Handful sliced spring onions 50g mung bean sprouts Dressing 40ml lime juice 40ml cup fish sauce 2 tbsp sugar 1 tbsp minced garlic 1 tbsp finely grated ginger 1-2 red chilies peppers sliced Prawn Crackers to serve InstructionsIn a small bowl, whisk the dressing ingredients together and set aside Using paper towel, pat the prawns and calamari dry Heat a frying pan to very hot, add a splash of oil and flash fry the prawns and calamari in batches Place the seafood in the dressing as you remove it from the pan and let it marinate for 10 minutes or so Place the carrots, cucumber, mint, spring onions and sprouts in a salad bowl and mix Remove the seafood with a slotted spoon from the dressing, add to the vegetables and toss it all together Spoons some of the dressing over the salad and toss to coat Serve with prawn crackers Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/prawn-and-calamari-salad-and-feasting-off-the-beaten-track-in-vietnam/

Beet, Avo and Pea Salad

This Beet, Avo and Pea Salad is one of those salad I have to confess I only tried as I wanted to photograph it. The purple red with the splashes of different hues of green just want to be photographed. This is another Ottolenghi recipe from his book Plenty More which is currently one of my favourite books to page through. He mentions in the recipe that blanching beets is a good alternative to boiling or roasting and I tend to agree. That little bit of a bite adds texture to the sweet vegetable itself and to a salad like this. As Ottolenghi suggests, prepare everything in advance and then combine it all when you are ready to serve. Keep the herbs in the fridge so they do not wilt. I replaced the coriander (cilantro) in the recipe as I did not feel it will work that well with the other ingredients. All in all the recipe calls for about two cups of coriander, pea shoots and mint leaves and I replaced the equivalent quantity with baby spinach, watercress, mint, parsley and rocket. This salad will be fantastic with a roast chicken, some grilled lamp chops or as a salad with a barbecue. Today is one of those wonderful sunny winter days and the salad will add a whole lot of freshness to the table. We have some photos from our first two Food Photography Workshops up on Francois’ website. Head over to here and here to view some of the beautiful images he shot on the day. We have been asked to host another day so the third one will be on the 12th of July. We’ve had quite a bit of interest so if you’d like to join us please let me know as soon as you can. More details of the day can be found here. Print Yum Beet, Avo and Pea Salad Ingredients4 (about 400g) medium beets, peeled and cut into paper thin slices 1 small red onion, thinly sliced 3 tbsp sherry or red wine vinegar 60ml olive oil, plus extra to dress 1 tsp sugar 1 – 3 tsp chili sauce (optional) 2 medium avocados, peeled and thinly sliced 2 cups mixed baby leaves and herbs ie spinach, watercress, mint, rockets and parsley 1 cup fresh or frozen peas, quickly blanched and refreshed 1 tsp salt black pepper to seasonInstructionsBoil some water in a pot and add the beets Blanch for 3 – 5 minutes until semi cooked but still retaining a bite Refresh under cold water, pat dry and transfer to a large bowl Add the onion, vinegar, oil, sugar, chili sauce if used, salt and black pepper Toss gently, taste the dressing for acidity and seasoning and set aside for 15 minutes When ready to server, spread half the beet mixture onto a large plate or shallow bowl Top with half the avocado, baby leaves and herbs, and peas Add the rest of the beet mixture and arrange the rest of the ingredients on top Finish with a drizzle of olive oil and serveSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/beet-avo-and-pea-salad/ More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook  

Donut Peach and Tomato Salad

This Donut Peach and Tomato Salad recipe is more of a non-recipe than a recipe. I saw donut peaches in the shops and as I have never tried them before I bought some to taste, and from there I made this salad. A summery combination of juicy peaches, fresh tomatoes, torn bocconcini and thinly sliced red onion. Topped with some torn fresh basil and a simple dressing of extra virgin olive oil and balsamic vinegar. Serve as a light meal on its own- especially in this Cape Town February heat – with a handful of roasted nuts and seeds. Or as an accompaniment to lemony grilled chicken breasts or poached sustainable fish. The donut peach, also known as the “flat peach” or “Saturn peach” originated 200 years ago in China. According to Wikipedia, the peach was introduced to the USA in 1871 and gained popularity in the 1990’s. I also found this bit of its history on Bon Appetit: Though the trees were originally intended for home gardeners, flat peaches growing in Washington were eventually brought to the attention of Frieda’s Specialty Produce, the company credited with making the produce section of the American grocery store infinitely more colorful and flavorful (they introduced spaghetti squash, kiwi, alfalfa sprouts, and hundreds of other fruits and vegetables to the US market). Karen Caplan, Frieda’s President and CEO and daughter of founder Dr. Frieda Caplan, remembers sitting in the conference room when a salesperson representing the farm pulled out the flat peaches. “Oh my God! They look like doughnuts!” And so the peach was named. In 1986, Frieda’s Specialty Produce trademarked the Donut name and enjoyed exclusivity as the flat peach purveyor for about a decade. With its juicy sweetness and eye-catching shape, “the Donut Peach “was a dream come true,” Caplan told me. “It was just a darling.”  I hope you enjoy this recipe for Donut Peach and Tomato Salad. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred Need some more salad inspiration? Click here Print Yum Donut Peach and Tomato Salad Ingredients4 donut peaches, cut into chunks 400g multi coloured baby/cocktail tomatoes, halved 150g bocconcini 1 red onion, thinly sliced 10 basil leaves, torn Dressing 30ml extra virgin olive oil 30ml balsamic vinegar sea salt flakes and black pepper to season InstructionsMake the dressing by whisking the extra virgin olive oil and balsamic vinegar, and set aside Arrange all the ingredients on a platter Drizzle the dressing over the salad and seasonSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/donut-peach-and-tomato-salad/ The Heinstirred Greeting Cards Range has been launched. Inspired by fusing food and nature, distinctive images were photographed and set in original heart-shaped designs. Click here for all the details of the range now available.

Soups

Khmer Chicken Soup and Feasting off the Beaten Track in Cambodia

The second part of my trip with the Tourism Authority of Thailand was visiting Cambodia and it was a bowl of Khmer Chicken Soup that immediately made we want to stay much longer than what our schedule allowed. We were hosted for dinner by the Ministry of Tourism of Cambodia and the soup was one of the dishes of the evening. It had so much flavour, as rich and comforting as good chicken soup can be and I asked if the chef would be willing to share his recipe.  At the end of the dinner, he came out to share the recipe. We had a bit of a language barrier and the quantities he gave me must have been for the 30 odd people he served that evening so I have had to guestimate a bit here and there. But I think the result is quite close to what I remember it to be. As mentioned in my last post where I shared the recipe for Massaman Curry, I was invited by the Tourism Authority of Thailand to explore the Southern Tourism Corridor that comprises Thailand, Cambodia and Vietnam from a gastronomy perspective. The Southern Tourism Corridor is a tourism cooperation corridor among Thailand, Cambodia and Vietnam established in 2007, with Myanmar invited to join in August 2018. Some of the provinces included in Thailand are Rayong and Chanthaburi, Kampot in Cambodia and Phu Quoc Island in Vietnam. Southeast Asia is one of the most popular holiday destinations for South Africans with its vibrant culture, iconic street food, world-renowned beaches and value for money attracting visitors from all over the world. But these destinations offer so much more outside of the popular and well-known locations where authentic food experiences can be discovered and enjoyed. There is something magical about Cambodia and I am already planning my return. Kampot in Cambodia used to be an important port city during the 19th century under French rule. It is a small city filled with French colonial architecture and has a roundabout in honour of the durian fruit, it’s sleepy charm mostly enjoyed by local tourists and visiting the city is so worth it.  It is also known all over the world for its pepper. Only 140km from Phnom Penh, a visit to La Plantation, one of Kampot’s most famous pepper farms is a must-do. Here a pepper tasting is provided followed by a tour of the plantations that grow the pepper and are produced in variants of green, black, red and white. The farm also produces fiery long peppers from Indonesia. In addition to the shop, where there is an array of pepper products for sale, there are two restaurants on the farm. One serving traditional Khmer (Cambodian) dishes and the other serving dishes with a French flavour, both using the locally grown pepper in the dishes on offer. Do make a point of trying one of the pepper ice creams, a flavour explosion for the palette. Sunset in Kampot is best enjoyed on a river cruise. There are many boats available and boats serve drinks and snacks while you enjoy a slow cruise on the Praek Tuek Chhu River. Enjoy the beautiful and lush scenery as the sun sets and if you are lucky, a visit from local fireflies. The Kampot Market is anything but sleepy. The vibrant sights and sounds of the market are intoxicating and it is easy to spend hours in the market. Pass the clothing shops as you enter and walk towards the jewelry in the back where many artisans craft pieces of jewelry.  To the left of the jewelry section is the fresh food section, filled with traders selling the freshest produce, seafood and meat. Food does not get any fresher and for a westerner the scenes might sometimes be uneasy. But this is real farm to table. Here, going to the market every day to buy your fresh ingredients is a way of life and not a trend. Kampot might be famous for its pepper but it is just as famous for its salt. Most salt fields are located outside of town and seawater is brought from the sea about 5 km away. The water is left to evaporate until the salt crystals form. Seeing the crystal shine at sunrise is well worth getting up early for. One of the most wonderful things in life is a chance to see something for the first time and even though Thailand, Cambodia and Vietnam are well known destinations they offer so much more to see and taste when veering off the usual routes. Not only do you get to see something for the first time but you get to see and taste in a very authentic way. Back to the recipe. To add loads of flavour to the Khmer Chicken Soup, use bone-in, skin-on chicken portions. That is where the flavour lies. The turmeric (also grown in Kampot) gives the soup a beautiful colour in addition to flavour while the coconut milk adds a rich creamy texture. You can also add loads of veggies just before serving the soup, letting it wilt and heat through. I added pak choi, baby corn and petit pois to the soup to add to the nutritional value. Delicious!   Print Yum Khmer Chicken Soup and Feasting off the Beaten Track in Cambodia IngredientsVegetable oil for frying 1 large onion, finely chopped 10cm lemongrass stalk, finely sliced large knob of ginger, grated 3 large cloves garlic, peeled 2 tsp freshly grated turmeric 4 chicken thighs, bone in, skin on 4 kaffir lime leaves 1 litre boiling water 1 tbsp fish sauce 1 tbsp lime juice 1 tsp palm sugar 1 can coconut milk Salt to season Sliced salad onion and coriander to serve InstructionsPlace the lemongrass, ginger, garlic and turmeric in a pestle and mortar and pound to a paste Heat the oil, add the onion and paste and fry over a medium heat for about 5 minutes Add the chicken portions and coat with the onion mix Add the lime leaves and boiling water and simmer with the lid slightly ajar for 45 minutes Remove the chicken and let it cool for 10 minutes or so Use your hands and remove the meat from the bones and flake into smaller pieces Place the flaked chicken back in the pot Add the fish sauce, lime juice and sugar and bring the soup back to the boil Reduce the heart, add the coconut milk and simmer for 10 minutes Check the seasoning and add more salt or sugar as required Serve the soup hot, garnished with salad onion and coriander Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/khmer-chicken-soup-and-feasting-off-the-beaten-track-in-cambodia/ I hope you enjoy this recipe for Khmer Chicken Soup. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. And click here for more moments from the Cambodia leg of the trip. To read more about the Thailand leg of trip, click here Trip was made possible by Tourism Authority of Thailand

Kale Turmeric Coconut Soup

The idea behind this Kale Turmeric Coconut Soup was to create a dish as healthy and nutrious as possible. Not just healthy and vegan but really delicious as well. And it worked a charm and perfect timing while we are in the middle of Cape Town winter. I packed the soup with as many healthy ingredients as I could: beautiful Kale, Cauliflower, Broccoli, Garlic, fresh Ginger and Turmeric. All those ingredients are filled with nutritional values that are through the roof and all the flavours work so well together. I then added coconut milk to add a tasty creaminess to the soup. It also turned out to have a stunning colour and I am convinced that it will make the most ardent meat eater quite happy. The warmth of the ginger and the turmeric that comes through works well with the other ingredients and the kale adds substance and “chew” to the soup. It is also quite filling which means there should be some left over for lunch the next day. If the consistency of the soup is too thick add some hot water or good vegetable stock to thin it down. I served the soup with Kale Chips for added crunch and texture. The chips are easy to make and you can find the recipe here : Kale Chips. I got some olive breadsticks from the Palms Market and it was a great accompaniment with the soup. The most popular recipe on the blog is another vegan soup with coconut milk. Check out this amazing Thai Coconut Broccoli Soup. And some more divine veggie recipes here. Enjoy! More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook Print Yum Kale, Turmeric and Coconut Soup Ingredients2 garlic cloves, mashed 1 thumb ginger, finely grated 1 thumb turmeric, finely grated Baleia Extra Virgin Olive Oil, for frying 1 x 400ml can coconut milk 600ml water 250g broccoli, chopped 250g cauliflower, chopped 150g kale, torn from stems salt and pepper to taste InstructionsPlace the garlic, ginger and turmeric in a saucepan and fry in some olive oil over a medium heat for a minute or so until soft Add the coconut milk and water and bring to the boil Add the broccoli and cauliflower and cook for 10 minutes until tender Add the kale and cook for another 5 minutes until the kale has wilted and softened Remove from the heat and using a hand held stick blender, blend the soup until smooth (add more hot water or vegetable stock if required) Season well with salt and pepper Divide between 4 – 6 serving bowls and garnish with kale chips Serve immediately Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/kale-turmeric-coconut-soup/ ** 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.

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.

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

Indian Inspired Nachos with Coriander Chutney and Tamarind

If you love nachos and Indian flavours this recipe for Indian Inspired Nachos with Coriander Chutney and Tamarind will make you incredibly happy. The recipe comes from Indian-ish: Recipes and Antics from a Modern American Family by Priya Krishna, an Indian-American food writer and it was the rather cheeky title that immediately jumped out at me as I read the New York Times Cooking newsletter. I absolutely love nachos, the texture, the mix of flavours and colours and combining it with Indian flavours seemed like one of the best ideas I have seen in while. Here is Priya’s intro to the recipe “These vegetarian nachos take their cues from paapdi or papri chaat, the spicy, tangy and sweet Indian snack of fried dough wafers piled with chickpeas, tomatoes, onions, yogurt and various chutneys. This take starts with standard nacho elements: tortilla chips, black beans and a healthy amount of bubbly, melted cheese. But the classic chaat pairing of spicy and verdant cilantro chutney with sweet and sour tamarind sauce provides another level of brightness and complexity. Don’t skip the chhonk, a sauce made of melted ghee, cumin seeds and red chili powder that is drizzled over the top of the nachos. It provides a rich finish and even more crunch.” I can only repeat that you must not skip the chhonk. It is utterly delicious (I mean what is more delicious than ghee) and it does add another rich, crunchy layer of flavour.  This is the trick to keep up your sleeve to jazz up anything from the simplest dahl, roasted veggies (think a roasted head of cauliflower!) or a comforting bowl of soup. For a change, I did not deviate from the recipe and will make these Indian Inspired Nachos with Coriander Chutney and Tamarind exactly the same way again and again. This dish is colourful and flavourful family sharing food, packed with the best Indian flavours. I hope you enjoy this recipe for Indian Inspired Nachos with Coriander Chutney and Tamarind. If you’ve made the recipe do share it by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoyed. Print Yum Indian Inspired Nachos with Coriander Chutney and Tamarind IngredientsFOR THE CORIANDER CHUTNEY: 80g coriander, roughly chopped 1 small green chili, roughly chopped juice from 1 lime, plus more as needed ¼ tsp sugar ¾ tsp salt, plus more as needed FOR THE NACHOS: 1 x 400g tin black beans, rinsed and drained 1 x 250g bag nacho chips, preferably unsalted 1 medium red onion, finely chopped 1 medium tomato, seeded and finely chopped 400g grated, mature cheddar cheese ¼ cup store-bought tamarind sauce (or 1/4 cup maple syrup whisked with 1 tbsp lime juice) FOR THE CHHONK: ¼ cup ghee 2 tbsp cumin seeds 1 tsp chili flakes (more to taste) Greek yoghurt, for serving (optional) InstructionsHeat the oven to 220 degrees C Make the chutney: In a blender, combine the coriander, green chili, lime juice, sugar and salt and blend until smooth If the mixture is too thick to blend, add a bit of water Taste and adjust the salt and lime juice, if needed Set aside Assemble the nachos layers : In a medium bowl, lightly mash the beans with a fork (this is so they won’t roll off the chips), and season with some sea salt flakes Arrange half the chips in a 30cm long baking sheet, followed by half the beans, onions, tomatoes and cheese (in that order) Repeat to make a second layer Bake for 7 to 10 minutes on the highest rack of the oven, until the cheese is melted and bubbling. While the nachos are in the oven, make the chhonk : Heat the ghee in a small pan Once melted, add the cumin seeds and cook until they start to sputter and brown, about 15 seconds Immediately remove the pan from the heat and stir in the chili flakes and set aside Evenly drizzle the coriander chutney and the tamarind sauce on top of the nachos, followed by the chhonk Add a few dollops of the Greek yoghurt, if using Recipe by Priya KrishnaSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/indian-inspired-nachos-with-coriander-chutney-and-tamarind/

Quinoa Fritters with Avo Salsa

I am firmly in the camp that believes the only interesting thing about quinoa is the spelling. But once in a while against my better judgement I end up buying a pack and then have to look at it every time I open the cupboard. On the last look I decided to try and make something interesting as camouflaging it in a salad does not work. I devised these fritters and they are really tasty. I decided to go the whole hog and made it gluten free and used some almond flour which I had but any standard flour or gluten free flour would work. Print Yum Quinoa Fritters with Avo Salsa Ingredients1 cup uncooked quinoa half a cup finely chopped broccoli 2 spring onions chopped 1 clove garlic, mashed 1 teaspoon lemon zest half a teaspoon mixed spice quarter teaspoon salt 150 ml almond flour 2 eggs, beaten oil for frying Salsa handful of parsley, roughly chopped 1 avocado, stoned and cubed 2 tomatoes, diced half a red onion thinly sliced 1 red chili chopped (optional) a good squeeze lemon juice salt and black pepper to seasonInstructionsCook the quinoa as per the packet instructions (do not add salt). Let it cool down and mix in all the fritter ingredients except the eggs. Mix in the beaten eggs and shape into fritters. (They won’t roll like a meatball so you have to shape them in your hands). Place on a baking tray covered in clingfilm and place in the fridge for at least an hour. Make the salsa by mixing all the ingredients and check the seasoning. Heat the oil in a pan and shallow fry the fritters until golden brown on each side. Place on wax paper to drain while you fry the next batch and keep warm. Spoon some salsa on top of each fritter and eat while still warm. Makes about 16 fritters If there are any leftovers, sprinkle each fritter with some grated cheese and heat in the microwave for a minute until warm and the cheese has melted. Top with salsa and eat as a quick snack. Wine suggestion from Conrad Louw: The rich creaminess of the avocado, together Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/quinoa-fritters-with-avo-salsa/ Wine suggestion from Conrad Louw: The rich creaminess of the avocado, together with the zesty lemon rind needs a wine with good acidity such as a Sauvignon Blanc. Yet, together with the nuttiness of the quinoa fritters, I will go very different and try something like Jordan’s The Outlier Sauvignon Blancâ. Being barrel fermented, it still retains its freshness and all the elements in the dish will be complimented by this savoury wine with its zesty fruit. More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Zucchini Parmigiana

Autumn is slowly setting in and you can feel the cooler temperature in the mornings and evenings here in Cape Town. It means the days are getting shorter and for any foodie who’s always wondering what the next meal will be, hot comfort food is making it’s return! And what can be better than a comforting Zucchini Parmigiana for the cooler days ahead. For us in Cape Town it means the rainy season is due to start and after 3 years of the most terrible drought you can’t help but hope that we will get the rain we so desperately need.  And what can be better than a comforting Zucchini Parmigiana for those rainy days ahead. Zucchini Parmigiana is delicious as a vegetarian main or served as veggie side dish to a roast chicken.  This is comfort food without any hassle. The inspiration for my recipe comes from Jennifer at Milk and Honey. I have been following Jennifer for a few years now and always love what she makes for her family. One day when I am in Australia I might just arrive unannounced at her front door and not leave for week while feasting on her food. Follow her on Instagram for a good dose of inspiration for your next meal. The two tins of tomatoes makes a lot sauce. You could halve it and only use 1 but I prefer all the sauce. The tinned tomatoes we get in SA can be very acidic and I find it does need a bit of sugar, so taste the tomatoes once you have added all the ingredients. There is a slight bite from the chilli – add more or less to your taste when making the sauce. Serve the Zucchini Parmigiana with some mashed potatoes, a pasta to mop up all the sauce or go low carb and serve it with quinoa. Enjoy! I hope you enjoy this recipe for Zucchini Parmigiana. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram with the hashtag #heinstirred. I am currently in Milan to attend Milan Design Week that starts tomorrow. Be sure to follow along on Instagram as I check out the latest trends at EuroCucina and see what’s trending when it comes to technology for the kitchen of tomorrow. Print Yum Zucchini Parmigiana Ingredients900g large zucchinis, sliced in half a cm thick slices vegetable oil for shallow frying 2 x 410g tomato and onion mix 1 tbsp dried oregano 1 tbsp balsamic vinegar 2 tsp paprika 2 – 3 tsp sugar depending how acidic the tomatoes are 1 tsp dried chilli flakes (add more or less to your taste) sea salt flakes and ground black pepper to season 250ml sour cream 50ml full cream milk 60g finely grated parmesan cheese 1 mozzarella ball shredded mozzarella fresh basil leaves InstructionsPreheat the oven to 190C Heat the oil in a medium pan over a medium high heat Fry the zucchini slices in batches in the oil until golden on both sides Put the tomato and onion mix in a bowl and add the oregano, vinegar, paprika, sugar, chilli, salt and black pepper. Set aside Mix the sour cream, milk and parmesan in a bowl. Set aside Pour 1/3 of the tomato mixture into a large baking dish Lay the zucchini slices on top and season with sea salt and ground black pepper Pour the remaining tomato mixture over the top, then the sour cream mixture Sprinkle with shredded mozzarella and some basil leaves. Bake for 40 minutes, until the cheese on top is golden Sprinkle with more fresh basil leaves and serve piping hot with mashed potatoes, pasta or quinoa. Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/zucchini-parmigiana/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook A few more of my favourite comfort food recipes : Bone Broth Ramen Chicken Roasted in White Wine with Lemon and Herbs Pumpkin Soup with Roasted Pepper Salsa  

Tandoori Roasted Carrots

Turmeric is having a moment. And they say it is the next big thing in the food world, all the while I have still not gotten into fermenting yet and that is the current big thing. Recipes with turmeric abound in the food blog world and on Pinterest and we are told of it’s myriad of health benefits. Benefits that does not all seem to have been proven. But forgetting about all that, it is a root that not just adds a beautiful colour to a dish but also a delicious warm peppery note that both work so well with this recipe for Tandoori Roasted Carrots. No longer just added to rice or curries, more and more interesting turmeric recipes are making their appearance. In fact I was surprised to learn that South Africa’s oldest rice dish is “yellow rice” also known as “funeral rice”. The name comes from the Dutch and Cape Malay tradition of serving yellow rice as part of the meal after a funerals. I don’t think we would dream of serving bobotie without a steaming bowl of yellow rice. I was researching turmeric recipes for a feature I was working on and came across a recipe for Tandoori Carrots in an Epicurious roundup of turmeric recipes. I tweaked the recipe to my own taste and cut the spice mix called vadouvan of the original recipe and replaced it with a homemade tandoori spice mix. Store the leftover mix in an airtight container and use it to spice up roasted chicken, ground beef or grilled fish. These carrots are delicious and elevated into something truly fantastic. The sweetness of the vegetable easily handles all the spice it is coated with as well as the splash of turmeric oil and look at the colour! Make sure you don’t leave any of the crunchy bits in the roasting tray. Those bits are packed with flavour so spoon it over the carrots for serving. The lemony yoghurt dressing adds a lovely tang and if you are not a fan of coriander substitute it with some fresh chopped parsley, a herb I think we keep overlooking for adding fresh flavour to a dish. The Heinstirred Greeting Cards Range has been launched. Inspired by fusing food and nature, distinctive images were photographed and set in original heart-shaped designs. Click here for all the details of the range now available. Print Yum Tandoori Roasted Carrots IngredientsTandoori Rub: 3 tbsp paprika 1 tbsp ground coriander 1 tbsp ground cumin 1 tbsp salt flakes 2 tsp ground black pepper 2 tsp sugar 2 tsp ground ginger 1 tsp ground turmeric ½ tsp ground cinnamon pinch of chilli flakes Roasted Carrots: 2 tbsp tandoori rub 2 cloves of garlic, finely grated ½ cup full fat yoghurt 5 tbsp Baleia Extra Virgin Olive Oil salt and freshly ground black pepper 400g baby carrots, tops trimmed ¼ tsp ground turmeric 2 tbsp lemon juice coarsely chopped fresh coriander lemon wedges (for serving) InstructionsTo make the rub: Mix all the ingredients, transfer to an airtight container and store at room temperature To roast the carrots: Preheat oven to 220 degrees C Mix the rub, half of the garlic, half of the yogurt and 3 tablespoons oil in a large bowl until smooth and season with salt and pepper Add the carrots and toss to coat Place the carrots in a single layer on a roasting tray and roast for 25 – 30 minutes, turning occasionally, until tender and slightly charred in spots While the carrots roast, heat the turmeric and remaining 2 tablespoons olive oil in a small skillet over medium-low heat, swirling until fragrant for about 2 minutes and remove from the heat Whisk the lemon juice, remaining garlic and yogurt and season with salt and pepper Place carrots (along with all the crunchy bits left on baking sheet) on a platter, drizzle with the yogurt mixture and turmeric oil and top with coriander Serve with the lemon wedges Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/tandoori-roasted-carrots/ ** Disclaimer: Olive oil sponsored by Baleia Extra Virgin Olive Oil More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook

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