Recipe Index

Heinstirred Recipe Index

Heinstirred Recipe Index

Filter recipes by category
Find newest recipes
Search all recipes

Baking

Tokara’s Orange Polenta Cake

I was recently invited to lunch at Tokara in Stellenbosch and had the opportunity to enjoy an olive oil tasting followed by a tasty lunch in the deli. The dessert was just incredible, a Orange Polenta Cake served with Orange Ice Cream, Orange Crème and Candied Oranges and as we were lucky enough to get the recipe afterwards, it was a given that I was going to make it and share on here. Tokara offers some of the most incredible views in the Cape winelands and is a must do when visiting wine farms in the area. The winery makes a fantastic range of wines, brandy and olive oils. The main restaurant on the farm, with the kitchen under the able helm of chef Richard Carstens, makes a regular appearance on the country’s top top 10 restaurant list. The deli offers a more informal but as delicious dining option as well as a shop filled with products to take home. I love baking with ground almonds and this Orange Polenta Cake is one of my new favourite bakes. It is incredibly flavourful as you boil 2 whole oranges, blend it too smooth puree and add it to the cake batter meaning the orange flavour is intense and delicious. I did not mess with the original recipe except for adding some vanilla extract and salt to the cake batter. I sliced and froze the leftover cake and it defrosts within a few minutes remaining as delicious as when it is freshly baked and soaked with the spiced syrup. The dried orange slices used for decoration could not be easier to make. I have made them before for the Chocolate Fruitcake and all you need to do is sprinkle the slices with some caster sugar and let them dry in a low oven of about 80 degrees C, turning once or twice until they have dried out. Enjoy! Some good news to those readers who have asked, our next Food Photography Workshop will take place on Saturday the 23rd of September 2017. It falls on a long weekend so I hope it will make it easier to fit in with 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 Tokara’s Orange Polenta Cake IngredientsCake: 2 oranges, skin on and washed 270g caster sugar 5 eggs 1 tsp vanilla extract 170g ground almonds 50g polenta 1 tsp baking powder half a tsp salt grated zest of an orange 100ml olive oil Syrup: 1 vanilla bean 230g caster sugar 250ml water 4 cardamon pods 2 star anise good pinch of salt 50 ml brandy InstructionsMake the syrup by splitting the vanilla bean in half and placing in a small pot with the sugar, water, spices and salt Bring to a gentle simmer and simmer for 5 minutes and remove from the heat Add the brandy and let the syrup infuse for 30 minutes Strain the syrup and set aside Preheat the oven to 190 degrees C Grease a 24cm springform cake tin and line the base with baking paper Place the oranges in a small pot and and cover with water and gently simmer for 75 minutes Remove the oranges and cool for 30 minutes Roughly chop the oranges with the peel on, remove the pips and blend in a food processor to a smooth puree Whisk the eggs and sugar, add the extract and beat well Add the almonds, polenta, baking powder, orange puree, zest and olive oil and mix well Pour the mixture into the baking tin and bake for about 45 minutes until light golden and firm to the touch Leave to cool in the tin for 10 minutes, turn out on a wire rack and let the cake cool completely Transfer the cake to a plate and use a toothpick to prick the cake all over Spoon spoonfuls of the syrup over the cake, allowing it to soak through the cake before adding more Continue until all the syrup is finished Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/tokaras-orange-polenta-cake/ A few more of my favourite gluten free baking recipes: Orange Pistachio Cake Lemon Ricotta Cake Pistachio Lemon Cake More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Boozy Chocolate Sticky Buns

It does have a nice ring to it doesn’t it? The softest buttery brioche, plump boozy raisins and lashings of brandied caramel with hits of slightly bitter dark chocolate.  It all makes these sticky buns fantastic for a Christmas treat and very hard to resist. There is something so satisfying about baking with yeast. You cannot hurry the process and it is such a tactile, almost ritualistic experience. Getting your hands into slightly warm dough, kneading it to a silky smooth texture, diving in with both hands into the stringy dough after the first rise, punching out the air and preparing it for the next phase. I came across Drizzle and Dip’s recipe for Hot Cross Cinnamon Sticky Buns with its distinct Easter feel in April this year. It looked delicious and I immediately saved it, knowing that I would want to make a Xmas version, adding numerous splashes of brandy and definitely some dark chocolate for an added bit of Xmas decadence. She really had done all the hard work in writing the recipe, making it quite easy for me to adapt while not having to change too much to the basics of the recipe. Don’t be too intimidated by all the steps as it is pretty straight forward. Make the dough, rise, roll out, add filling, roll up, make sauce, cut into rolls, rise, bake and eat. It is quite a bit of work but I found following the steps quite relaxing. You can’t rush this, so having breaks to make some tea, see what’s happening on Twitter and begging for attention from the cat, makes for a relaxed morning of making something really good. I made it in one morning; it was a bit cool so I helped the rising process along by wrapping the dough in a duvet to create a warm bubble. Make sure the chocolate is not too finely chopped into a powder as you want small chunks that will melt in spots through the sticky buns. And my only insistence would be not to use milk chocolate but stick to a 70% dark chocolate, otherwise it will be just too sweet. These sticky buns are decadent enough as is and I don’t think they require the traditional cream cheese icing at all. Best eaten still warm fresh from the oven, the buns freeze well. I would take them out of the freezer for about an hour until defrosted and blitzed them in the microwave for 10 seconds or so to gently heat through. Print Yum Boozy Chocolate Sticky Buns IngredientsDough ¼ cup warm water 10g instant dry yeast 1tsp sugar 1/3 cup white sugar ¾ cup milk 50g butter, plus extra for greasing 3 large eggs 1 heaped tbsp finely grated orange zest 1tsp salt 4 cups flour (and extra for dusting) Plumping the raisins 1/3 cup boiling water 1/3 cup brandy Filling ½ cup muscavado sugar ¼ cup light brown or caramel sugar 1tbsp + 1tsp ground cinnamon 1tsp mixed spice 2 heaped tbsp candied citrus peel, finely diced 100g 70% dark chocolate, chopped into small chunks or blitzed in the food processor (not too fine) 1 cup raisins 40g butter, at room temperature Topping 115g butter ¾ cup muscovado sugar ¾ cup cream 1tbsp liquid glucose ¼ cup golden syrup 2 tbsp brandy 1 tsp vanilla extract 1 tsp chocolate extract ½ cup raisinsInstructionsMake the Dough Combine the water, yeast and 1 teaspoon of sugar in the bowl of a stand mixer. Set aside for 5 minutes to dissolve and become frothy. Add the rest of the ingredients to the bowl with only 3 of the 4 cups of flour. Fit a paddle attachment and mix on a low speed until just combined. Change to a dough hook attachment and mix. While mixing, slowly add the remaining 1 cup of flour, and continue to mix for about 5 minutes until you have a smooth dough. Grease a mixing bowl with butter and place the dough in the bowl. Cover the top with some more butter, cover with plastic cling wrap and set aside in a warm area to rise until doubled in size. (this can take about 1 – 2 hours) Plump all the raisins Place the raisins for the filling and topping in a bowl. Cover with the boiling water and brandy and let it steep for about 30 minutes. Strain into colander and let it drain. Divide into the quantity needed for the filling and sauce. Make the filling Combine all the ingredients except the butter and plumped raisins and mix. Set aside Assemble the buns Punch the risen dough down and tip onto a floured surface, sprinkle with more flour so the rolling pin does not stick and roll into a rectangular shape about 45cm long and 30cm wide. Dust off any excess flour and spread the softened butter for the filling over the entire surface. Sprinkle the sugar and chocolate filling evenly over this. Scatter 1 cup of raisins over the sugar mixture and gently press the filling down. Starting from the longest edge, roll the dough and filling up until you have a long log. Brush off any excess flour as you roll and keep the join seam underneath. Let the log rest where it is while making the topping Caramel Sauce Melt the butter in a small pot over medium heat, and then add all the other ingredients except raisins. Bring the mixture to the boil, reduce the heat and simmer until the sauce has come together and is golden brown with a nice sheen (about 3–4 minutes). Pour ¾ of the glaze into baking pan (about 22cm x 32 cm), swirl this around to evenly coat the bottom. Set the rest of the sauce aside. Sprinkle the raisins over the sauce evenly. Trim the edges of the log and then cut it into 16 even pieces. Place the 16 cut slices of log on top of the caramel and raisins, allowing some space in between for proving. Cover with a tea towel and let it prove in a warm spot for about an hour. Baking Pre heat the oven to 180 degrees C and bake the buns for 35 minutes until golden brown. Check the buns halfway through. If they are browning too fast, cover loosely with tin foil to prevent over browning. Remove from the oven and spread the remaining glaze over the buns. Allow to cool in the pan on a cooling rack. Tip out onto a large serving platter and serve warm or at room temperature.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/boozy-chocolate-sticky-buns/ With my Flourless Chocolate Fruit Cake, it will be the only Xmas baking for this year and I think I have it pretty much covered. If you would like some other Xmas baking ideas, check out last year’s batch of recipes: Xmas Morning Muffins, Espresso Meringue Mince Pies and Chocolate Fruit Cake. But do subscribe to the blog as there are some other lovely Xmas ideas coming up!  

Franca’s Pear Cake

  A post about food and travel. And the friends and memories you make along the way. Oh, and cake! I recently reconnected with my Australian friend Helen whom I met on a trip to Tuscany a few years back. We met on a cooking week in Torrita di Siena, Tuscany and ever since chatting I have been looking at photos of the trip and thinking back to the fantastic time we had. I met my friend Conrad in Rome, where we spent a few days, before setting off for a week of cooking (and eating and drinking) in Tuscany and ended the trip with 2 days exploring Florence. Every day in Tuscany would start with a trip to a different market where we would buy ingredients for lunch and dinner. We would cook the meals ourselves with the assistance and guidance from a number of chefs from our hosts’ restaurant and cooking school in the UK. We worked really hard but had huge amounts of fun. In the evening, dinner was served outside, overlooking the surrounding Tuscan hills and valleys. Around that al fresco table, we would stay until the early hours of the morning, chatting, laughing and on a few occasions, outsmarting the temperamental irrigation system. All while working our way through many, many, bottles of Italian wine. I also clearly remember visiting family of Giancarlo’s on their smallholding who were about 80% self sufficient. Every now and again I get the urge to pack up city life and go farm – I know the seeds were planted that day. While we were there our host Katie Caldesi was writing a recipe book. My task one day was to test this recipe of Franca’s Pear Cake. A few years later I was recipe book browsing when I saw the book called The Italian Cookery Course, written by Katie. I was so surprised and bought it on the spot. It is a wonderful book which I often use as a reference for anything related to Italian food and recipes. And of course, I was also very happy to see the Pear Cake recipe in the book – the exact recipe I tested while in Tuscany. I made the Pear Cake again this week to celebrate the wonderful memories of that trip. A trip that made me fall head over heels in love with Italy. I have been back (to eat). And discovered a small bit of Sicily in the process which has me constantly yearning to get back. It was also a trip that changed the way I travel. These days you won’t find me with a guidebook of monuments and museums to visit. I now have a carefully researched list of what to eat and where to eat it. And that list sets the itinerary for every day. This cake is delicious and worth making while pears are in season. I added 50g walnuts to the cake which was not part of the original recipe. I sprinkled it on top before baking but as you can see in the photos the nuts moved to the centre of the cake. I suggest mixing the nuts into the batter as the recipe states below.   Print Yum Franca’s Pear Cake Ingredients200g plain flour 15g baking powder 200g sugar 3 eggs 2 teaspoons vanilla extract or the seeds of one vanilla pod finely grated zest of 1 lemon 125ml milk 50g walnuts (or pine nuts) (optional) 100g butter, at room temperature 2 pears, peeled and cut into eightsInstructionsPrepare a 25cm cake tin with parchment paper by making a cartouche. Pre-heat the oven to 180 degrees C. Use a whisk to mix the flour, baking powder, sugar, eggs, vanilla and lemon zest. Stir in the milk and mix until smooth. Add the walnuts or pine nuts if used and stir well to combine. Break the butter into small pieces and whisk them in. Pour the mix into the prepared tin and arrange the pears over the batter. Push the pears into the mixture a bit. Transfer to the oven and bake for 20 – 30 minutes until a skewer inserted comes out clean. Notes The cake is much better mixed by hand rather than an electric mixer. The small lumps of butter left in the mixture melt, leaving holes that keep the cake light yet moist and buttery. Adapted from Katie CaldesiSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/francas-pear-cake/  Here is a link to a video of how to make a cartouche.  More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Strawberry Pistachio Tart

This Strawberry Pistachio Tart is so good. It is a fresh, colourful, summery tart and will satisfy all sweet cravings with loads of flavour and texture. And if like me, you avoid making pastry as much as you can, this tart is even more of a pleasure as you use store bought puff pastry for the crust. It is an Ottolenghi recipe that I came across on The Guardian’s website. I did not change the recipe too much but did remove the basil from the macerated strawberries as I don’t like basil in sweet recipes. I also replaced the lime with lemon but that was purely as I did not have limes at the time. I found the pastry cream to set quite stiff after 60 minutes in the fridge so suggest to only leave it in the fridge for 30 minutes to set. The crust is made from store bought puff pastry so it is an easy tart to make. Making the pastry cream is quick and easy, you just need to take care managing the heat when warming the milk and cooking the custard. If you like the flavour of almond you can add a teaspoon of almond extract to the custard – I think that will taste really good with the strawberries and pistachios. I also think a splash or two of gin will be most welcome when you macerate the strawberries. Enjoy! Our next Food Photography Workshop will take place on Saturday the 17th of February 2018 and we have a few 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. Print Yum Strawberry Pistachio Tart IngredientsPastry Cream : 300ml full cream milk 50g caster sugar 30g butter, cubed Scraped seeds from a vanilla pod 1½ tbsp cornflour 2 large egg yolks good pinch of salt Macerated Strawberries : 400g strawberries, hulled and cut lengthways 15g caster sugar finely grated zest of 1 lemon Good squeeze of lemon Pastry Case : 400g ready-rolled puff pastry sheet milk for brushing 1½ tsp caster sugar Handful of pistachios, lightly toasted and roughly chopped, to garnish InstructionsMake the pastry cream by putting the milk, sugar, butter and vanilla in a medium saucepan and place on a medium heat Gently warm until the butter has melted, making sure the milk does not come to a boil In a second bowl, whisk the cornflour and egg yolks until smooth Remove the milk from the heat, then very slowly pour it over the egg yolk mix, whisking continuously until very smooth Return the mixture to the pan, and cook on a medium heat for eight to 10 minutes, stirring continuously, until the custard bubbles and thickens Stir in a pinch of salt, then pour the custard into a shallow, heat-proof dish Cover with cling-film – you want the film actually to touch the surface of the custard, because this will prevent a skin forming – refrigerate for 30 minutes and then let it stand at room temperature to set Put all the ingredients for the macerated strawberries in a medium bowl, stir gently to combine, then refrigerate for at least an hour, but no longer than three hours Preheat the oven to 190 degrees C Cut out a 23cm square from a puff pastry sheet and lay this on an oven tray lined with greaseproof paper Using the back of a knife, score a square inside the pastry to leave a 1.5cm border around the edges (by using the back of a knife, you’ll make sure you don’t cut all the way through the pastry) Brush the milk evenly all over the pastry, sprinkle evenly with the sugar, then bake for 20 minutes, until risen and golden brown and leave to cool To assemble : Gently push down the central square of pastry to create a space for the cream, then spoon in the cream, smoothing the surface as you go Strain the strawberries through a sieve over a medium bowl and arrange the strawberries on top of it, drizzle with a bit of the strained strawberry liquid, sprinkle over the pistachios, and serve Adapted from Ottolenghi Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/strawberry-pistachio-tart/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook A few more of my favourite tart recipes : Apple Phyllo Tart   Fruit Galette Peanut Butter, Caramel and Chocolate Tart    

Breads

Caprese Sandwich

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

Spelt Flatbreads with Spiced Roasted Chickpeas and Cauliflower

This recipe for Spelt Flatbreads with Spiced Roasted Chickpeas and Cauliflower is my contribution to the Faithful to Nature #faithfulfood Organic Recipe Challenge. The brief was to create a seasonal, vegetarian and organic family meal using only fresh organic produce and pantry products from the Faithful to Nature online store. I loved the idea of the challenge so there was no question that I would want to take part and decided that I would want to challenge myself in the process and work with a product or products I have not used before. I liked the idea of a sharing style family meal that is not only summery, healthy and delicious but where each person can create his or her own meal and the flatbread idea came from that. I decided to make the flatbread with a flour I have never used and the spelt flour caught my eye. From there I just played with various ideas as toppings. I thought the combination of chickpeas and cauliflower would be delicious (and filling) and spiced it with a garam masala I ordered from the online store. Food is not just about taste but also about colour and texture and the coleslaw adds a pop of colour and as well as texture to the meal. I made a quick dressing with some organic yoghurt, fresh garlic, tahini, lime juice and maple syrup for just a bit of sweetness to compliment the spiced cauliflower and chickpeas. Tahini is an absolute must to any coleslaw dressing from now on – it really works for me. I think all these elements work really well together. The flatbread has a wholewheat texture and taste with a great nutty flavour. If you want to add a bit more heat to the roasted cauliflower and chickpeas add a good pinch of dried chilli flakes. Use a mix of red and green cabbage for the slaw and a good squeeze of lime lifts the flavours beautifully. I added some more heat serving it with home pickled jalapenos chillies. Spelt flour is a whole grain non wheat flour. The grain has been cultivated for centuries and have quite a nutty flavour and wholegrain appearance. The gluten in spelt breaks down easily and care should be taken not to overmix the dough for the flatbreads and be sure to let the dough rest. And use lots of flour on the surface when rolling and don’t roll them out too thin – about 15 – 18cm diameter is just fine – they will tear easily if too thin. Enjoy! Check out more delicious vegetarian recipes here More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube   Print Yum Spelt Flatbreads with Spiced Roasted Chickpeas and Cauliflower IngredientsSLAW WITH TAHINI YOGHURT DRESSING: DRESSING: 1 cup organic natural yogurt 2 tbsp tahini paste Juice of 1 lime 1 tbsp maple syrup 1 clove garlic, crushed Salt and pepper to season SLAW: 1 medium sized red cabbage (or mix of red and green), thinly sliced 2 medium carrots, grated 1 small red onion, thinly sliced SPICED ROASTED CAULIFLOWER AND CHICKPEAS: 2 tbsp Garam Masala 1 tbsp smoked paprika ½ tsp chilli flakes Salt and black pepper to season 1 medium head of cauliflower 2 cups of cooked chickpeas melted coconut oil for drizzling SPELT FLATBREADS(makes about 8) : 200g spelt flour ¼ tsp salt 1 tbsp melted coconut oil 120ml water InstructionsWhile the dough rests make the slaw Then roast the veggies and while they roast, roll and cook the flatbreads SPELT FLATBREADS: Place the spelt flour into a mixing bowl with the sea salt and mix to combine. Make a well in the center of the flour and using a fork stir in the oil and water Keep mixing with a fork until the ingredients have come together in a soft dough If very sticky add another tablespoon or so of flour Knead briefly for a minute or so, cover and let it rest for 20 minutes Divide the dough into 8 equal pieces, cover and work with one flatbread at a time Roll a piece of dough into a ball and gently roll out to a 15 – 18cm disk in diameter on a well floured surface. Heat a non stick pan over a medium high heat and cook each flatbread for about 1 minute or so until it starts to brown and blister and flip over and cook for another minutes Repeat with the remaining pieces of dough Use 2 pans to cook 2 flatbreads at a time to speed up the process SLAW WITH TAHINI YOGHURT DRESSING: DRESSING: Place all the dressing ingredients in a bowl and mix well Spoon half the dressing out and reserve Add the vegetables to the dressing in the bowl and toss together until well coated Place the slaw and reserved dressing in the fridge until serving SPICED ROASTED CAULIFLOWER AND CHICKPEAS: Pre-heat oven to 200 degrees C Place the spice mix ingredients in a bowl and mix together Separate all of the cauliflower florets into bite size pieces Place florets and chickpeas in a bowl and drizzle well with olive oil and sprinkle with spice mix Use your hands to toss everything together until well coated Place the cauliflower and chickpeas on an oven tray (making sure not to crowd the tray) and roast for about 25 minutes, stirring once, until crispy and cooked TO SERVE sliced jalapenos, if desired sesame seeds lime wedges Top each flatbread with the spiced veggies Top with some slaw and add a spoon or two of the reserved dressing Top with some jalapenos, sesame seeds and a squeeze of lime juice Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/spelt-flatbreads-spiced-roasted-chickpeas-cauliflower/    

Roasted Garlic and Parmesan Bread

Growing up there were 3 things I looked forward to when there was a braai (barbecue): garlic bread, potato salad and my mom’s “heerlike poeding” (literally translated as delicious pudding) which has to be as South African as a braai. The best bit was a sneaky Sunday morning breakfast of cold garlic bread topped with potato salad followed by a heaped spoon of poeding scooped out of the fridge before my mom noticed. She always made garlic bread with some added grated cheddar cheese and till today I add cheese to the garlic butter.

Cheese and Onion Tray Bread and an Olive Oil Giveaway

The recipe for this Cheese and Onion Tray Bread comes from this year’s Donna Hay Fast Issue. It looked so good and the fact that it did not take a massive effort to make immediately appealed to me so I had to try it. I also love the fact that the tray bread allows you to get creative with all kinds of fillings. And to make it even more tempting, I have thought of an even quicker way to get the bread made. In the original recipe the dough isn’t kneaded but I kneaded the bread for another 5 minutes or so after it was mixed until I had a smooth dough. I did not have enough white cake flour so made a mix of white and wholewheat flour which was delicious and I have written the recipe like that but feel free to only use white flour (cake flour is absolutely fine). The 375ml water is an indication of how much water you would need since flour take up different quantities of water depending on the brand and where you are etc. I suggest to start with about 300ml of the 375ml and add more water until you have a dough that is not dry or sticky. This is a great tray bread to put in the middle of the table so everyone can tear off a piece. Serve it at a braai (barbecue) in stead of the usual garlic bread (think of it as  giant braaibroodjie) but it will be as good as a soup or stew. The bread is delicious and very moreish. The onions are sweet, the cheese rich and salty within the soft dough of the bread. The filling options are really endless. Reduce the onions and add some crispy fried bacon or chorizo. Add a lot more garlic and chopped fresh parsley for a full on garlic tray bread. Or add grated mozzarella for a oozy stringy cheese version. And if you want to simplify things even more, go to your favourite bakery and ask them for some dough that you can take home, then shape, fill, slice and bake. Enjoy! **GIVEAWAY** Two subscribers will each receive 2 bottles of Baleia Extra Virgin Olive Oil. All you need to do is make sure you are a subscriber to the blog (the option to subscribe is to the right of this recipe) and tell me when the first Baleia Extra Virgin Olive Oil was pressed and bottled by leaving a comment below before the 25th of August 2017. *The giveaway is only open to readers based in South Africa* We’ve changed the date of our next Food Photography Workshop, it will now take 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 Cheese and Onion Tray Bread and an Olive Oil Giveaway Ingredients450g cake flour 110g whole wheat flour 2 tsp dried yeast 1 tbsp caster sugar 1½ tsp salt 300ml – 375ml lukewarm water 60ml Baleia Extra Virgin Olive Oil Baleia Extra Virgin Olive Oil for frying 3 fat cloves garlic, mashed 3 large onions, thinly sliced 1 tbsp caster sugar salt and freshly ground black pepper to season 125g grated Kasselshoop Cheddar Cheese milk for brushing InstructionsPlace the flour, yeast, sugar, salt, about 300ml of the water and oil in a bowl and mix well to combine and a dough has formed. (Add more of the leftover water as needed) Mix with a dough hook or knead for another 5 minutes or so until the dough comes away cleanly from the sides of the bowl Cover with a damp tea towel and set aside in a warm place to rise until double in size (about an hour or so depending how warm it is) While the dough is rising, fry the garlic, onion, sugar and seasoning over a medium high heat until soft and golden brown – about 10 minutes or so Turn the dough out on a lightly floured surface and press into a 3cm thick rectangle Top with the onion mixture and grated cheese, fold the dough over like a book to enclose the filling and press the edges to secure the filling inside the dough Cut the dough into 7 equal portions and place cut side up on a well greased 20cm x 30cm baking tray Cover with a damp tea towel and set aside to rise again for 20 minutes While the dough is proving, preheat the oven to 200 degrees C Brush the proven dough with the milk and bake for 30 – 35 minutes until brown and cooked through and serve while warm Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/cheese-onion-tray-bread/ **Disclaimer – Cheese provided by Kasselshoop Cheesemakers  and Olive oil provided by Baleia Extra Virgin Olive Oil I am proud to be associated with Baleia Extra Virgin Olive Oil and Kasselshoop Cheese and use it whenever a recipe allows. 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.  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. A few more of my favourite bread recipes : Gourmet Stuffed Braai Loaf Cheesy Bacon and Chorizo Pull Apart Loaf 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! 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 started last 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. There are 8 seats left at the table so click here for all the details about the lunch on the Facebook page. And on another note, my portfolio pages have been redesigned and refreshed. I’d love for you to have a look and tell me what you think of the new layout. 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

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      

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/

Baby Marrow Muffins with Roasted Pumpkin and Chèvre Spread

This recipe is sponsored by Rugani Juice. It’s back to work and school for most of us and what to take for lunch is back on the agenda. And after the festive season, keeping it a bit healthier will be top of mind for most of us as we start the year. The idea behind this recipe was to create a lunch box meal that is nutritious and interesting yet still easy and uncomplicated. And by using the Rugani Juice range I think this recipe for Baby Marrow Muffins with Roasted Pumpkin and Chèvre Spread ticks all those boxes. Rugani Juice one of the richest sources of beta-carotene on the South African market to date and the world-first Rugani extraction process ruptures 95% of veggie cells, optimising the nutritional content of the juice. Extraction and pasteurisation convert trans-beta-carotene into cis-beta-carotene, making the extracted juice the richest source of this rare, sought-after goodness. The process, along with the unparalleled freshness, makes Rugani Juice a nutritionally superior product and a true nutraceutical. What I like about these recipes is that you can “chop and change” ingredients to make it work for you. Instead of using milk in the Baby Marrow Muffins recipe I used the Rugani Carrot Juice, yielding a light, tasty muffin. You can omit the cheese to make it a dairy-free muffin or use another cheese if cheddar is not your favourite. The muffins make a great lunchbox item or a snack all on their own but I think making the spreads using more of the juices take them into next level territory. I ended up making two spreads, a Roasted Pumpkin and Chèvre Spread and a White Bean and Beetroot Hummus with Za,atar. Both the spreads are healthy and packed with nutrients. And both are equally good with the muffins or spread thickly on crackers, warm toasted bread or some hot naan bread. If that does not take your fancy, it will make delicious dips for raw veggies or some crisps (perhaps not the best way to start the new year.) Or add some extra flavour to roasted veggies with big dollops of either spread spooned on top. I used the Beetroot Juice to give the white bean hummus that amazing pink colour and the add an earthy beetroot flavour that does not overpower. Topped with za’atar it is so good. For the roasted pumpkin spread, I roasted the pumpkin in the Carrot Infused with Ginger juice, adding more juice when blitzing to get the right consistency and for more flavour. Again you can amend the recipes by replacing the white beans with chickpeas (you will probably need to use more beetroot juice) and you can replace the chèvre with cream cheese or fresh ricotta. I love that no sugar, water or preservatives are added to the juices. On the day of harvest, veggies are transferred on a conveyer belt from farm to the production facility, extracted and packaged as a 100% natural juice. Currently, the Rugani Juice range consists of five products, available in 330ml and 750ml packaging, sold at Food Lover’s Market, Dischem, and selected Spar outlets. I hope you enjoy this recipe for Baby Marrow Muffins with Roasted Pumpkin and Chèvre Spread. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Print Yum Baby Marrow Muffins with Roasted Pumpkin and Chèvre Spread IngredientsMuffins: 360g self raising flour 100g baby marrow, coarsely grated 100g strong, mature cheese 1 spring onion, finely sliced 2 tsp garlic salt pinch of cayene pepper (optional) 200ml Rugani Carrot Juice 1 large egg, beaten 50ml olive oil Pumpkin Spread: 2 fat cloves garlic, skin on 3 tbsp extra-virgin olive oil 4 tbsp Rugani Ginger Infused Carrot Juice 500g butternut squash, peeled and cut into chunks 5 sprigs of thyme 2 tsp sea salt flakes freshly ground black pepper 100g goat’s milk chèvre 1 tbsp lemon juice 2 tbsp Rugani Ginger Infused Carrot Juice pinch of dried chilli flakes (optional) toasted pumpkin seeds to serve White Bean Hummus: 1 clove garlic, chopped 1 x 400g can cannelini beans, drained 4 tbsp tahini 4 tbsp extra virgin olive oil 3 tbsp Rugani Beetroot Juice ½ tbsp lemon juice grated zest of ½ lemon ½ tsp cumin sea salt flaked and black pepper to season za’atar to serve InstructionsMuffins: Preheat the oven to 180 degrees C Grease 12 cavity muffin tray Mix the flour, baby marrow, cheese, spring onion and salts in a bowl In a separate bowl, whisk the juice, egg and olive oil together until well combined Add the liquid to the dry ingredients and mix until just combined Divide the mixture among the muffin cavities and bake for 25 – 30 minutes until risen and golden-brown Let the muffins cool in the tray for 15 minutes before removing Pumpkin Spread: Preheat the oven to 200 degrees C Mix the olive oil and carrot juice and coat the butternut chunks with the dressing Place the butternut on a baking sheet and season with salt and black pepper Add the garlic and thyme sprigs to the sheet and roast the veggies for about 40 minutes until cooked through and starting to caramelise Let it cool to room temperature and remove the thyme Place the roasted butternut and all the caramelised bits in a bowl Squeeze the garlic cloves from their skins and add with chèvre to the bowl Mix with a fork until you have a rough spread Add the lemon juice and carrot juice and mix Check the seasoning (can add a pinch of chilli flakes) Spoon into a bowl and refrigerate till needed To serve, spoon into a sealable container and top with some toasted pumpkin seeds White Bean Hummus: Place the garlic, beans, tahini, and olive oil in a food processor and pulse for a minute, scraping down the sides a few times Add the beetroot juice, lemon juice, zest, cumin, salt, and black pepper and blend until you have a smooth texture Spoon into bowl and refrigerate till needed To serve, spoon into a sealable container and top with some za’atar Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/baby-marrow-muffins/ A few more healthy and easy lunchbox ideas : Peanut Butter and Dark Chocolate Protein Balls Quinoa Veggie Burgers with Avo Tahini Dip Tofu Balls with a Herbed Bulgur Salad          

Cocktails and Drinks

Fabulously Festive Cocktail

There is no way I can go through the festive season without this extremely easy and so delicious cocktail. It has been a December staple for many years. The addition of the frozen berry juice makes it the perfect cocktail for a hot summer’s day. Add some ice cold vodka (Primitiv Vodka of course) and bubbly and this is my foolproof way to get any party in full swing! Print Yum Fabulously Festive Cocktail Ingredients1/2 a cup frozen berry/cherry juice (any variation of your choice. I usually buy 1 litre and freeze about 1/2 cup or so in a smaller dish overnight.) 1 tot ice cold vodka per cocktail (keep it in the freezer) 1 bottle sparkling wine of your choice fresh berries or cherries for garnish (optional)InstructionsBreak up the frozen juice with a fork and place 1 heaped teaspoon each in 6 champagne flutes. Add one tot vodka to each glass and top up with bubbly. Garnish with a berry/cherry and serve immediately. Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/fabulously-festive-cocktail/  

Berry and Beer Lemonade

All the beer purists should look away as this Berry and Beer Lemonade will probably annoy them. I’ve been wanting to do a beer cocktail for a while now and found the recipe for this lemonade on The Beernoness‘ blog and thought it could have quite a wide appeal. One way to think if it is a beer shandy with berries. Use a Blond Pale Ale for the lemonade as a punchier beer will be too overpowering in flavour. You do need to quite a bit of tasting to get the balance between the sugar and lemon just right so I would suggest starting with 2/3 cup of sugar and then adding as you go. It should not be overly sweet in my view but rather refreshing with a definite undertone of beer on the palate. I used frozen raspberries as that it what I had in the freezer but change that to any berry of your choice. I think having them frozen ensures a ice cold drink not watered down too much by ice. The beer adds a depth of flavour, there is the sour tanginess from the lemons and pops of tartness coming from the berries in between the sweetness from the sugar. I also love picking out the beery berries at the bottom of the glass when you’ve finished. All in all I think this is a perfect summer drink while lazing next to the pool during the holidays. I am currently in Copenhagen where lazing around the pool is not an option at all. It is Autumn here and the high today is 11 degrees which in my book as a South African is pretty much freezing. The last few days at the FoodPhoto Festival were incredible and now I am lucky to have a few days of exploring this beautiful city. We had the most fantastic meal last night at BROR. The owners and head chefs Victor and Sam were sous chefs at Noma, yes that Noma, and we had a truly memorable evening – pics and details to come soon. I have been posting photos of the trip to date and will be posting more over the next few days – you can follow along on Instagram and Facebook. Print Yum Berry and Beer Lemonade Ingredients350g frozen raspberries ? – 1 cup sugar 1 cup fresh squeezed lemon juice 3 x 340ml bottles Blonde Pale Ale Ice for servingInstructionsAdd the berries, sugar and lemon juice to a large jug Allow the mix to stand at room temperature for about 20 minutes, stirring once in a while for the sugar to dissolve and the berries to break down a bit Add the beer and stir to combine Taste the lemonade and adjust the lemon and sugar to your taste Add some ice and serveSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/berry-and-beer-lemonade/    

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/

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

Vegan Chocolate Cake

This Vegan Chocolate Cake is a recipe from Nigella Lawson. I came across it on Twitter when she tweeted the link to the recipe and mentioned that it was from her new book. She had been sharing a number of photos during the period they were filming her new TV show for the book so I was immediately intrigued and wanted to try it out as I have not done any vegan baking before except for these Coconut Blueberry Muffins. The cake obviously contains no eggs (or butter or milk for that matter) and I really wanted to see what it tasted like. I was pleasantly surprised. The cake is rich, moist, chocolatey and really delicious. And I think it would be quite hard for someone to guess there is none of the usual ingredients in this chocolate cake. I did not adapt the recipe at all except for adding a teaspoon of vanilla extract which I think any chocolate cakes needs. The only issue I  had was with the icing. It looked like the chocolate seized when I added it to the coconut butter mix and I am not sure if the temperature of the butter mix was too high as she does state that you need to bring it to the boil. My instinct would be to give it a minute or so after boiling for the temperature to drop before adding the chopped chocolate and I amended the recipe to reflect that. It tasted great but was not as smooth as I would have liked it. Just a note that coconut oil and coconut butter is not the same thing. I found the butter at Wellness Warehouse. There seem to be a whole world of coconut products out there – I did not even know coconut butter is a thing! Also remember to take out the coconut oil and butter out of the fridge (if you store it there) for a good few hours before baking. Print Yum Vegan Chocolate Cake IngredientsIcing: 60ml cold water 75g coconut butter (this is not the same as oil) 50g soft dark sugar 1 ½ tsp instant espresso powder 1 ½ tbsp cocoa 150g 70% dark chocolate, finely chopped (check packaging to ensure it is vegan) Cake: 225g plain flour 1 ½ tsp bicarbonate of soda ½ tsp salt 1 ½ tsp instant espresso powder 75g cocoa 300g soft dark brown sugar 375ml hot water from a recently boiled kettle 75g coconut oil (90ml) 1 ½ tsp cider vinegar or white wine vinegar 1 tsp vanilla extract 2 – 3 tbsp chopped pistachios (optional)InstructionsLine a 20cm round springform cake tin with parchment paper (Make sure the tin is leak proof as it is a wet batter) Preheat the oven to 180°C Start with the icing by putting all of the icing ingredients except the chopped chocolate into a heavy-based saucepan and bring to the boil, making sure everything’s dissolved Then turn off the heat – but leave the pan on the hob for a minute or two – then add the finely chopped chocolate and swirl the pan so that the chocolate is covered Leave to stand for a minute, then whisk until you have a darkly glossy icing, and leave to cool, stirring every now again while preparing the cake Put the flour, bicarb, salt and instant espresso and cocoa in a bowl and fork to mix Mix together the sugar, water, coconut oil, vinegar and vanilla until the coconut oil has melted, and stir into the dry ingredients, then pour into the prepared tin and bake for 35 – 40 minutes Though do check at the 30-minute mark to see if it is already done When it’s ready, the cake will be coming away from the edges of the tin and a cake tester will come out clean, apart from a few crumbs. This is a fudgy cake and you don’t want to overdo it Once the cake is cooked, transfer the tin to a wire rack and let the cake cool in its tin Give the icing a good stir with a spatula to check it is at the right consistency. It needs to be runny enough to cover the cake, but thick enough to stay (mostly) on the top. Pour over the unmoulded cake, and use a spatula to ease the icing to the edges Sprinkle with chopped pistachios if using and leave to stand for 30 minutes for the icing to set before slicing into the cake FREEZING: The cake can be made ahead and frozen, without icing. When cool, carefully wrap cake in a double layer of clingfilm and a layer of foil. Freeze for up to 3 months. To defrost, unwrap and place on a serving plate at room temperature for 3–4 hours.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/vegan-chocolate-cake/ More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Gluten Free Chocolate Puddings

This recipe for Gluten Free Chocolate Puddings is based on a Sophie Grigson recipe I saw many years ago on one of her cooking shows.  I have always kept it at hand as it makes dinner party entertaining so much easier. Instead of having to leave your guests to go whip up a hot chocolate dessert you can pre-make the batter and freeze the individual puddings until you are ready to bake and serve them as dessert. Which means you could make the pudding a few days in advance already. (I also love the idea of having a few puddings stashed in the freezer to answer to some late night chocolate craving). I think you could use any of the dark chocolate flavours but for me chocolate always need two other flavours ie coffee and vanilla which I have added to the recipe so keep that in mind when choosing a chocolate flavour to make the pudding. These need to be served immediately and as much as I won’t really call them soufflés they are light, do rise up and slowly start collapsing once you have removed them from the oven. So my suggestion would be to place them in a pretty ovenproof dish so you can take all the puddings to the table in one go. I think some sort of berry is a must to cut the richness. Frozen berries will work in winter when fresh ones are not around. If you really want to amp up the coffee flavour and the decadence of it all, serve a coffee liquor with the pudding to spoon over as you eat it. Delicious! Print Yum Gluten Free Chocolate Puddings Ingredients4 tbsp double cream 2 tsp instant espresso powder 2 tsp boiling water 1 tsp vanilla extract 250g dark chocolate, finely chopped 90g caster sugar 4 egg yolks 6 egg whites pinch of salt icing sugar, for dusting To prepare the ramekins soft butter caster sugarInstructionsButter 6 small ovenproof ramekins, each large enough to take 200-300ml and dust with caster sugar. Put the coffee powder and boiling water in a small bowl and mix until dissolved. Pour into a large saucepan (large enough to take the chocolate) with the vanilla extract and cream and bring up to the boil. Add the chocolate, remove from the heat and keep stirring until the chocolate has melted. Stir in the sugar and add the egg yolks, one at a time, mixing well after each addition. Whisk the egg whites with the salt until stiff and fold one large metal serving spoon of the egg whites into the chocolate mixture. Mix until the egg white is incorporated into the chocolate. Fold in the rest of the egg whites, taking care not to beat out too much air. Pour into the prepared ramekin dishes, cover with cling film and place in the freezer until ready to bake. Preheat the oven to 200 degrees C Bake for 20-25 minutes until well risen. Dust with icing sugar (optional) and serve immediately with fresh raspberries and the rest of the double cream if desired. Adapted from Sophie GrigsonSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/gluten-free-chocolate-puddings/ 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!

Easiest Five Step Chocolate and Nut Bars

I got the recipe for these Easiest Five Step Chocolate and Nut Bars from my friend Katelyn Williams who blogs at The Kate Tin, one of South Africa’s most popular blogs. Katelyn is the queen of baking and all things sweet and unapologetically decadent. I recently had the pleasure to collaborate with Katelyn, Afrikoa Chocolate and Eden Weiss Videography on a video telling a short story about chocolate. It is called The Story of a Cake and you can watch it below. We are all incredibly proud of it. It also made sense to use Afrikoa Chocolate in this recipe. These bars are super easy and utterly delicious. Chewy, nutty, caramelly and chocolatey layers of indulgence. I tweaked the recipe slightly from Katelyn’s but kept it to five quick and easy steps from switching the oven on to taking them out to cool down. What I love about the recipe is that you can change the topping to your heart’s content. As Katelyn says : “Don’t like coconut? Swop it out for oats, or puffed rice or granola. Add more nuts, take out the chocolate, sprinkle in smarties or chocolate malty balls, the sky is the limit!” And since it is that time of the year where we can get away with just a bit more of indulgence, I like the idea of the sky being the limit. As mentioned, I did tweak the recipe a bit and mixed the butter and biscuits first to form more of a base for the bars. My oven tends to be a bit on the cool side so I could have baked the bars for 10 minutes longer to really get the condensed milk to caramelise. Make sure you get an even light brown colour on the top for a good caramelisation. As always, I freeze most of the sweet recipes I do for the blog (the only way I can muster self control with these kind of recipes) and these bars are fantastic straight out of the freezer. If they last long enough to be frozen. Enjoy! Click here for many more festive recipes Print Yum Easiest Five Step Chocolate and Nut Bars Ingredients125g butter, melted 150g chocolate or digestive biscuits, crushed 1 tin (395g) sweetened condensed milk 1 cup chocolate chips or chopped chocolate 2 ½ cups chopped nuts, coconut or oats (or a combination of all) InstructionsPreheat oven to 180°C and grease and line a 20cm x 20cm non-stick baking pan Mix the butter and biscuit crumbs and press down evenly into the baking pan Pour half the condensed milk over and layer the remaining ingredients on top one at a time and press down firmly with the back of a spoon Pour the remaining condensed milk on top and bake for 25-30 minutes until light brown Loosen from the sides while still warm and cool on a wire rack and cut into bars once cooled.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/five-step-chocolate-nut-bars/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Hot Cross Bun Ice Cream

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

Chicken

Cheat’s Chicken Biryani

My recipe for Cheat’s Chicken Biryani is purely there to fulfil my cravings for my favourite comfort food with the least possible effort. As excited as I get to taste interesting flavours and food that is foreign to me, there are two dishes I have a habit of always ordering. If it is Indian it is always Biryani. I seem to never be able to choose anything else off the menu. And when it comes to pizza, it is always Bacon, Avo and Feta (apologies Italy) which has to be the lowest of the low when it comes to pizza toppings. Those toppings are possibly just one rung up from pineapple or kimchi on a pizza. And luckily my last craving was matched with a goodie bag filled with Spekko Rice after attending the Spekko Rice Cook Off at The Market at the Palms in Woodstock. The market is managed by my dear friend Isabella Niehaus and when Bella invites you to an event you know it is going to be great fun. Luckily I did not have to cook this time (my last appearance at the Spekko Rice Cook Off was a bit of a disaster with a recipe I did not test before the time) and I could sit back, relax with some fellow food blogger friends and watch Hope Malau from Drum Magazine, Jaco Brand from Picardi Place and Sebastian Newman from Expresso cook some really tasty dishes for us. And bonus was the giant goodie bag filled with 3 types of Spekko Rice and more spoils from Spekko and the traders at the market. This Cheat’s Chicken Biryani could not be easier to make. Soak the rice, fry the onion, garlic and chicken, add some store bought curry paste of your choice, drain the rice and place on top of the chicken, add some stock and steam it for about 30 minutes. In that 30 minutes make a few sambals, toast some shredded coconut, get the coriander and beer out of the fridge, gently loosen the biryani with a fork and your delicious dinner is ready. Quicker than the time it takes get it as a take away. Enjoy! Get some more divine chicken recipes here. More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook Print Yum Cheat’s Chicken Biryani Ingredients300g basmati rice 5ml salt 1 onion, finely sliced 2 cloves garlic, mashed 500g deboned chicken breast or thighs, cut into bite sized chunks Baleia Extra Virgin Olive Oil, for frying 50g curry paste of your choice 700ml warm chicken or vegetable stock InstructionsSoak the basmati rice in water and the teaspoon of salt for 30 minutes Fry the onions and garlic a splash of olive oil in a heavy based pot with tight fitting lid over a medium heat until soft Remove the onions and garlic from the pot and set aside Increase the heat and add more oil if required and fry the chicken in batches, sealing the chicken pieces Place all the chicken back into the pot, add the onions and curry paste and fry for a few minutes until the chicken is well coated with the paste Drain the rice from the water and spoon the rice over the chicken Pour over the stock, bring to a slow simmer and place the lid on top Reduce the heat to medium low and let it cook for 30 minutes (The temperature must be high enough to steam the rice but not burn the bottom of the pot) After 30 minutes quickly lift the lid and test a grain of rice to see if it is cooked. Replace the lid and let it stand for 5 minutes to rest Use a fork to loosen the rice and serve with sambals, yoghurt, toasted shredded coconut and naan bread Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/cheats-chicken-biryani/ ** 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 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.

Sumac and Lemon Roast Chicken

My love affair with the sumac I got from Dubai continues and after making Diana Henry’s Sumac Roast Tomatoes, Lentils and Dukkah Crusted Eggs a week or so ago, I just had to try this Sumac and Lemon Roast Chicken recipe from one of my favourite blogs, Feasting at Home. Sylvia’s blog really lives up to its name and it is easy to get lost in the delicious recipes on her site. The photography is absolutely beautiful too and a definite inspiration to make the recipes. One of my most favourite and incredibly tasty chicken dishes on my blog also comes from Sylvia’s blog. The Peri Peri Chicken with Potatoes is “lip smackingly” good and a feast in the true sense of the word. I did not change too much to the original recipe but instead of cutting a whole chicken into pieces I used chicken 4 thighs and 4 drumsticks just as a personal preference, as I feel those pieces are the tastiest of a chicken. I did not have meyer lemons so only used one medium lemon sliced as I did not want the sauce to become bitter while cooking. I find the easiest way to coat the chicken pieces in the marinade is to place the pieces in a large freezer bag, pour the marinade in and give it all a good shake until the pieces are well covered. I roasted the potatoes at the same time as the chicken. Boil the baby potatoes in some salted water until just cooked. Place on a baking sheet and smash gently with a fork. Drizzle well with olive oil and sprinkle with course salt and a few sprigs of thyme. Roast at the same time as the chicken until the edges are crispy and caramelised. We are offering Food Photography Workshops as part of my collaboration with Francois Pistorius and Isabella Niehaus. You can send me a mail or message on any of the posts on the blog if you would like to be notified of the dates for future workshops as we confirm them. Print Yum Sumac and Lemon Roast Chicken Ingredients8 chicken pieces or a whole chicken cut into pieces juice of half a lemon 1 tbsp sumac 5 cloves garlic, mashed 1 tsp salt 2 tbsp olive oil 1 lemon, sliced sprigs of fresh thymeInstructionsPreheat oven to 180 degrees C Mix the lemon juice, sumac, garlic, olive oil and salt together Place the marinade and chicken pieces in a large freezer bag and mix/shake until the chicken is completely covered with the marinade Place the lemon slices in a baking dish and top with a few sprigs of thyme Lay the chicken skin side up over the lemon and thyme Roast for about 50 minutes until chicken is cooked through and the juice runs clear when you pierce a thigh. To increase the crispiness of the skin place under the gill for a few minutes while keeping a close watch To serve, spoon a little of the sauce from the pan, over the chicken, garnish with fresh thyme sprigsSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/sumac-and-lemon-roast-chicken/  Adapted from Feasting at Home More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook

Spicy Sweet and Sour Chicken

This is a great marinade for chicken and this Spicy Sweet and Sour Chicken is super easy to make and very tasty. Mix it all in the morning before work and bake it in no time at all for a lovely dinner. Serve with some Asian greens and broccoli or marinade and baste the chicken on the barbecue. I think chicken wings would also be particularly good with this marinade. I used a Spicy Mango Chutney from Dam Fine Cafe in Rawsonville and is available on the My Collections website. It has a good kick. You could use any fruit chutney of your choice. If you do not have a spicy one at hand add some finely chopped chili to taste. I do think the heat makes a tasty difference so if it is not your thing, remove the seeds before mixing in, just to add that bit of flavour to the dish. The chicken is as tasty cold, so pack them for lunch or a picnic in the winelands with some salads and cold bottle of wine. You could easily also marinade some pork in this marinade. I think pork neck steaks for instance on the barbecue would very good. This is another recipe that I 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. Yesterday saw our second Food Photography Workshop being held in Langebaan. We have been asked for another date as a few people could not make yesterday so have scheduled the 12th of July. Let me know as soon as you can if you want to join us as the spots are already limited. Print Yum Spicy Sweet and Sour Chicken Ingredients½ cup Spicy Mango Chutney 2 tbsp reduced salt soy sauce 1 tbsp sesame oil 1 tbsp rice vinegar 1 tbsp honey 8 chicken piecesInstructionsMix the marinade ingredients and pour over chicken pieces making sure they are well coated Place in a sealable container and marinate in the fridge for at least 6 hours Preheat oven to 180 degrees C Place the chicken with the marinade in a roasting dish and roast for 30 – 40 minutes until cooked Spoon some of the liquid over the chicken after 20 minutes Serve immediately with some greens or pack them for the lunch box or picnicSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/spicy-sweet-and-sour-chicken/ More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook

Chicken and Chickpea Curry

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

Christmas and Holidays

Aperol and Olive Oil Cupcakes

These Aperol and Olive Oil Cupcakes was inspired by a recipe I saw from Melissa Clark who is a food reporter for the New York Times. She was on holiday and posted a photo of a Campari and Olive Oil Cake she had just baked but there was no recipe for it. I kept an eagle eye on her Instagram account and just a few days later she posted a very short recipe which I immediately saved. I told a friend of mine that I wanted to bake the cake and replace the Campari with Aperol. He asked if I could bake one and a half cakes and bring the extra half to lunch as mini loaves. I explained that baking does not work that way but later thought that turning the recipe into cupcakes is quite a good idea. I love to bake but my baking knowledge is not of the level that I can easily convert a cake recipe into a cupcake recipe so you will see the recipe yields 20 cupcakes, or queen cakes as they are known in Britain. I kept the quantities exactly the same as the cake recipe and to be honest there is nothing wrong with having 20 of these floating around the kitchen. If your oven is not big enough just pop the second muffin tray in the oven when the first one comes out. I reduced the sugar a bit and replaced the Campari in the recipe with Aperol. You can use Campari if that is your preference. I added the Aperol glaze to the recipe for a bit of extra flavour and that pink is so pretty. You can use Campari for the glaze too. The glaze needs that squeeze of lemon and pinch of salt to elevate the flavour. The cupcakes are deliciously rich with a good citrus flavour and remain moist for a few days after baking. I hope you enjoy this recipe for Aperol and Olive Oil Cupcakes. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Olive Oil provided by Baleia Extra Virgin Olive Oil. I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples. Print Yum Aperol and Olive Oil Cupcakes Ingredients300g flour 1 tsp salt ½ tsp baking powder ½ tsp bicarb 100g butter, softened 300g sugar 3 large eggs 175ml Baleia Extra Virgin Olive Oil 3 tbsp fresh orange juice 1 tbsp lemon juice 80ml Aperol grated zest of 1 orange grated zest of ½ lemon Glaze 2 tbsp Aperol squeeze of lemon pinch of salt 150g icing sugar, sifted InstructionsPreheat the oven to 180 degrees C Sieve the flour, salt, baking powder and bicarb Place the butter and sugar in a mixing bowl and use an electric beater and beat until light and fluffy Add the eggs one by one, beating well after each addition Add the olive oil, juices and Aperol and beat until combined Mix the dry ingredients and zest to the wet ingredients and beat until combined Spoon into 2 muffin tins lined with cupcake cases and fill approx 20 cavities to ¾ full Bake for 20 – 25 minutes until a skewer inserted comes out clean Let the cupcakes cool down completely Make the glaze by mixing all the ingredients, adding more icing sugar if needed Drizzle the cupcakes with the glaze, let it set for a bit and serve Adapted from Melissa ClarkSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/aperol-and-olive-oil-cupcakes/ More photos, food and travel stories on Instagram Pinterest Facebook A few more of my favourite baking recipes : Chocolate Beetroot Cupcakes Lemon and Rose Doughnuts Olive Oil Pound Cake      

Lemon Meringue

I am a huge fan of the Great British Bake Off. It is by far my favourite cooking contest show and I am always in awe of what the contestants create while wishing I can bake as well as they do. So in a sense this is my Showstopper post of the year as I wanted the last post of 2013 to be truly special and celebratory. This cake will be fitting for any New Year’s Eve celebration or a New Year’s day lunch. I can’t think of a better way to see in 2014 than a big slice  of meringue, pistachio, lemon curd, cream and white chocolate with a glass of bone dry bubbly. But let me be frank. It is a lot of work. A whole lot more if you have a small oven and have to bake each meringue layer separately. But the end result of a towering meringue confection is so worth it. Serves at least 12 people. I want to wish all my readers the happiest of holidays, how ever you may celebrate or not. I also have an array of festive recipes to inspire and help you plan for the season ahead – click here for all the recipes Print Yum Lemon Meringue IngredientsNotes: – Make sure all the equipment is clean and dry when making meringue. – First thing to do is drain the yoghurt – drain overnight by lining a wire mesh strainer with cheesecloth and place over a bowl. Put the yoghurt into the lined strainer, cover and leave in the fridge overnight. MERINGUE 12 egg whites 3.7ml (.75 teaspoon) cream of tartar 5ml (1 teaspoon) salt 750ml (3.17 US cups) castor sugar 90ml (6 tablespoons) corn starch 30ml (6 teaspoons) white vinegar LEMON CURD 40g (1.4110 oz) butter 130g (4.5856 oz) caster sugar 120ml (half a US cup) lemon juice 20ml (1 heaped tablespoon) grated lemon zest 2 large eggs, beaten good pinch of salt WHITE CHOCOLATE SHARDS 1 slab white chocolate – 80g to 100g (2.8219 oz – 3.5274 oz) LEMON & PISTACHIO YOGHURT 500g (17.637 oz) plain low fat yoghurt – drained as noted at beginning of recipe 1/2 of the lemon curd 100g (3.5274 oz) pistachios, shelled and roughly chopped zest of 1 lemon WHIPPED CREAM 250ml (1 US cup plus a splash) whipping creamInstructionsMERINGUE If your oven is not big enough to bake all three at the same time, make a third of the recipe at a time and bake each third individually. Preheat oven to 220 degrees C (425 F). Place baking paper on 3 large baking trays and by using the bottom of a 22cm (8.5 – 9 inch) cake tin, draw 1 circle on each piece of paper. Beat the egg whites with the cream of tartar and salt until stiff peaks form. While the beater is still running add the sugar 1 tablespoon at a time until all the sugar has been mixed in and the meringue is thick and glossy. Sift the corn starch over the mixture, add the vinegar and mix well until combined. Scoop each third onto a drawn circle and shape the meringue within the drawn lines, keeping the top of the meringue quite even. Place in the oven and immediately reduce the heat to 150 degrees celcius (300 F) and bake for 30 minutes. Reduce the heat to 120 degrees celcius (250 F) and bake for another 45 minutes. Switch the oven off and let the meringues cool inside the oven. While the meringues are baking make the curd and chocolate shards and store until required LEMON CURD Set a metal bowl over a large saucepan of boiling water, making sure the bowl does not touch the water. Place the sugar and zest in a food processor and blitz together until the sugar is a light yellow colour. Place the sugar mixture in the bowl with the butter, juice and salt and stir over the heat until the butter is melted and sugar dissolved. Slowly whisk in the eggs and continue whisking over the heat until the mixture thickens and coats the back of a spoon. Spoon into a bowl, cover and place in the fridge to chill for at least 2 hours. WHITE CHOCOLATE SHARDS Melt the chocolate in a metal bowl set over a large saucepan of boiling water, making sure the bowl does not touch the water. Once melted, spread the chocolate evenly onto a piece of greaseproof paper. Cover with another piece of paper and gently press to release any bubbles. Roll the pieces of paper into a thin tube and place in the fridge for 2 hours to set. When you are ready to assemble the cake, unroll the tube and as you unroll the chocolate will break and you will have the shards to decorate with. LEMON & PISTACHIO YOGHURT Mix all the ingredients WHIPPED CREAM Whip the cream until stiff. I prefer not to sweeten the cream as everything else in the cake is sweet enough TO ASSEMBLE Place one meringue layer on a cake stand Spoon over the other half of the lemon curd and spread evenly over the meringue Place the 2nd meringue layer carefully on top Spoon over the lemon & pistachio yoghurt and spread evenly Place the 3rd meringue on top Spoon over the whipped cream and sprinkle with the chocolate shards The cake will hold its shape so you can make it before and serve after a meal as dessert but I would not let it stand for more than 3 hours at room temperatureSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/lemon-meringue/ More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

White Chocolate Frangipane and Summer Berry Galette

I was given a copy of the September issue of Delicious Australia a while ago by my favourite foodie who was in Australia for business and in it was a fantastic strawberry recipe feature. I loved it so much that this White Chocolate Frangipane and Summer Berry Galette is the third recipe from that feature that I have used as inspiration to create a dessert for sharing on here. The original recipe used strawberries and I replaced them with delicious blackberries and cherries. I love making galette (see more galette recipes here) as I truly don’t like making pastry (and don’t think I am remotely good at it). And a galette gives you some freedom as it is all freeform and you can patch any tears as you go along. It is supposed to not be perfect. The galette is rich and buttery and even though the crème fraiche adds even more richness, the addition of the lemon lifts it beautifully. Make sure the fold/ridge of the pastry is quite raised as the crème fraiche becomes runny once mixed (the product I used did). You can use any berries of your choice, just one type or a colourful mix. The White Chocolate Frangipane and Summer Berry Galette takes some effort but is such a festive dessert and I think it is so worth it. Add a sprinkle of icing sugar to make it more festive. I hope you enjoy this recipe for White Chocolate Frangipane and Summer Berry Galette. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Print Yum White Chocolate Frangipane and Summer Berry Galette IngredientsPastry 250g cake flour 30g golden caster sugar 1 tsp salt 170g cold butter, chopped 1 tbsp apple cider vinegar 60 – 80ml ice cold water To bake : Egg wash 1 tbsp demerera sugar Frangipane 70g best quality white chocolate, finely chopped 70g butter, chopped 150g ground almonds 55g caster sugar 1 egg 1 tbsp flour 1 tsp vanilla extract Filling 250ml crème fraiche 25g golden caster sugar 1 tsp vanilla extract Zest of 1 lemon Pinch of salt 500g berries and cherries of your choice InstructionsMake the pastry by combining the flour, sugar and salt in a bowl Add the butter and by using your finger tips, rub the butter into the dry ingredients to a coarse crumb Add the vinegar and half the cold water and mix to combine Add more water if needed and gently knead until the dough just comes together Press to a rough rectangle shape, enclose with cling wrap and chill for 2 hours Place the chocolate, butter, ground almonds and sugar in a bowl and rub with your fingertips to combine Add the egg, flour and vanilla and stir to form a paste On a lightly floured surface , roll the pastry to a 3mm thick large rectangle, trimming to form a clean edge Place on a lined baking tray Spread the white chocolate frangipane over the pastry leaving a 5cm border, then fold the edges to enclose the filling. Make sure the edges are raised as it needs to hold the crème fraiche topping as well Brush the border with the egg wash and scatter with the sugar Chill for 20 minutes and preheat the oven to 200 degrees C Place the tart in the oven and bake for 30 minutes until golden and cooked through Cool to room temperature Combine the crème fraiche, sugar, lemon zest, vanilla, salt and mix Spread over the tart and place the berries on top of the crème fraiche Serve immediately Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/white-chocolate-frangipane-summer-berry-galette/ Check out my other interpretations from the Delicious Australia feature with this Panna Cotta with Gin Roasted Strawberries recipe which is utterly good and this Pavlova with Brown Sugar Labneh and Strawberries, the classic Australian dessert is given a Middle Eastern makeover with the use of labneh, pomegranate molasses and rose water. Some more festive inspiration : Duck Fat Potato Galette with Biltong Salt Vegan Fruitcake Passion Fruit Champagne Negroni Sbagliato    

Instant Pot Spicy Masala Fries

I have been an Instant Pot convert ever since purchasing one a few months ago, eagerly awaiting the publication of Madhur Jaffrey’s Instantly Indian Cookbook – Modern and Classic Recipes for the Instant Pot since news broke that she was doing another cookbook. This recipe for Spicy Masala Fries was one of the first to jump out at me, with the recent rainy weather in Cape Town being the perfect opportunity to try something hot and spicy while glued to the second season of Good Girls on Netflix. It took one or two tries to find my feet cooking with the Instant Pot and now I just love the convenience it brings. I am also quite proud that I can serve a pretty good bowl of dahl in about 15 minutes’ time from peeling the first onion. Not bad for when you get home tired and cold with hardly any energy to bother with getting a delicious dinner ready. These fries use the steam function to cook the potatoes initially, and the potatoes steam for 3 minutes once the pot has reached the required temperature. Wait for them to cool down and dredge with a spice mix. I amended Madhur’s recipe and made up my own spice mix, also adding turmeric to give the fries their vibrant golden colour. Then you blast the fries in the oven at 250 degrees C until piping hot and crispy. Serve the Spicy Masala Fries with a garlicky, lime yoghurt, chopped coriander. That gives that utterly delicious combination of piping hot and ice cold. Love it! These Instant Pot Spicy Masala Fries are so good on their own, but will be as good with a roast chicken, a homemade burger or serve them at your next weekend braai. I hope you enjoy this recipe for Instant Pot Spicy Masala Fries. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Print Yum Instant Pot Spicy Masala Fries Ingredients4 large potatoes 3 tbsp olive oil plus more for drizzling 1 tsp chilli flakes (more to taste) 1 tsp ground turmeric 1 tsp ground cardamom 1 tsp ground coriander 1 tsp curry powder (mild or hot) 1 tsp sea salt flakes Dip 1/2 cup full cream yoghurt handful roughly chopped fresh coriander 1 tsp garlic and ginger paste juice of 1 lemon juice good pinch of salt InstructionsPeel to potatoes and keep in a bowl of water as you cut them Cut each potato in half lengthways and each half into three large fries Keep in the water Pour one cup water in the Instant Pot and set the trivet or steaming basket on top Place the potato pieces in the basket or on top of the trivet Close and seal the lid Select the STEAM setting, set to low pressure and set the time to 3 minutes When the 3 minutes are completed, press CANCEL and release the steam manually Remove the lid and lift the basket or trivet and let the potatoes cool completely Make the dip by mixing all the ingredients together, taste, adjust the seasoning if needed and place in the fridge Preheat the oven to 250 degrees C Line a baking sheet with baking paper Place the potatoes in a large bowl, drizzle with the oil and add all the spices Use your hands to coat the fries evenly Place the fries in a single layer on the sheet, drizzle with a bit more oil and place in the top third on the oven Bake for 10 minutes until golden brown, turn over and bake for another 10 minutes or so until golden brown and starting to crisp Serve immediately with the yoghurt dip Adapted from Madhur JaffreySchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/instant-pot-spicy-masala-fries/  A few more of my favourite potato recipes : Duck Fat Potato Galette with Biltong Salt Polenta Parmesan Roast Potatoes Parsnip, Potato and Leek Gratin

Deli

Mackerel Pate with Quick Pickled Red Onion

This recipe for Mackerel Pate with Quick Pickled Red Onion is one of those minimal effort with maximum flavour and reward dishes. And I think it offers a tasty alternative to the usual salmon pate which appears on all menus over the festive season. Bonus that it is easily made from tinned mackerel and I guarantee no one will guess that it is made with tinned fish. You can be quite flexible and change the sour cream with a smooth cream cheese or mascarpone but make sure you add enough lemon juice to counteract the richness of the fish and the cream. The pickled red onion adds acidity and lifts the flavours of the pate. It is a cinch to make and adds colour and texture to the pate. Mackerel appears on the SASSI green list so this a great “responsible” fish dish to make over the festive season ahead. “Started in 2004, the Southern African Sustainable Seafood Initiative (SASSI) was established to drive change in the local seafood industry by working with suppliers and sellers of seafood, as well as informing and inspiring consumers to make sustainable seafood choices. WWF-SASSI promotes voluntary compliance with the law – specifically the South African Marine Living Resources Act – through education and awareness. It also aims to shift consumer demand from over-exploited species to more sustainable ones. To support consumers in understanding their sustainable seafood options, SASSI provides a few easy-to-use tools that categorise seafood species according to a ‘traffic light’ system of red, orange and green. These tools include a credit card-sized pocket guide, a free app and a mobile SMS service, aptly named FishMS. By sending our service an SMS including the name of the fish you’re about to eat, we’ll send you an immediate response telling you whether to tuck in, think twice or avoid a particular seafood.” Enjoy! Click here for more festive recipe ideas Print Yum Mackerel Pate with Quick Pickled Red Onion Ingredients2 x 190g cans smoked mackerel fillets in oil, drained 1 tsp English mustard (hot or mild as per taste) 50ml sour cream pinch of chilli flakes good squeeze of lemon juice freshly ground black pepper Quick pickled red onion: 1 small red onion, peeled, halved and thinly sliced a good pinch caster sugar 1 tbsp apple cider vinegar 1 tbsp finely chopped dill (or parsley) salt and freshly ground black pepper to season InstructionsPrepare the pickle by placing the onion, sugar, vinegar and dill in a bowl Mix and let stand for 10 minutes Taste, add more sugar, salt or pepper as needed, and set aside until ready to serve Make the pâté by placing all the ingredients in the bowl of a food processor Blitz to a paste Taste, (add salt, if necessary as the fish is usually quite salty), add more pepper or lemon juice to taste Serve the pâté spread thickly on toast or crackers, topped with pickled onion Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/mackerel-pate/ This recipe first appeared in the Sunday Times Food Weekly More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube  

Watermelon Carpaccio

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

Baked Camembert Focaccia with Honey and Dukkah

Whether we are ready for it or not, we are hurtling into party season. Be it cozy festive dinners inside or lazy day barbecues around the pool I do think this Baked Camembert Focaccia with Honey and Dukkah will fit with any occasion you are preparing for. Crusty freshly baked bread with a round of oozy warm camembert in the middle, drizzled with sweet honey and topped with a sprinkle of sea salt and dukkah makes for an impressive snack to nibble on. Serve it straight from the oven for maximum flavour. If you do not have the time or inclination to bake your own focaccia get some bread from the bakery but make sure it is more of a flat bread than a usual loaf style. I love the combination of salt and sweet with the softness of the bread and the richness of the cheese. You can play with the flavours as well. Use a nutty dukkah with pistachios for instance (it will look so pretty) or replace the dukkah with a dusting of baharat or za’atar. You could replace the honey with maple syrup or add flavour by using different kinds of honey (I do think the bread works well with the added sweetness but you can serve it without). If you know your guests love their cheese, add two rounds of camembert to the bread in stead of just the one. Enjoy! On a photography note, I recently started playing with Dreams and Spark Lightroom Presets to mix up my editing workflow and force my eye out of its usual editing routine. The image below was edited with one of the Dreams and Spark Matte presets and I then added a few tweaks of my own. I must say I quite like the faded and almost smoky dark look of the image and it is definitely different from my usual style: Click here for more festive recipe ideas Print Yum Baked Camembert Focaccia with Honey and Dukkah Ingredients500g white bread flour 10g sachet dried yeast 10ml sugar 7½ ml salt 300ml lukewarm water extra virgin olive oil sea salt fresh thyme 1 wheel camembert cheese honey for drizzling dukkah for sprinkling 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 until doubled in size Lightly oil a baking tray, punch down the dough and spread the dough out to cover the tray Using your fingers, push down roughly on the dough to make dips and wells Drizzle with extra virgin olive oil, sprinkle with some sea salt and fresh thyme Leave to prove in a warm place for 20 minutes Preheat the oven to 200 degrees C Bake the focaccia for 20 minutes until golden on top and cooked through Remove from the baking tray and place on a cooling tray to cool down Once the focaccia is cool enough to handle, place back on the baking tray and preheat the oven to 170 degrees C Carefully slice the focaccia into about 2cm x 2cm bit sized squares making sure not to cut through the bottom crust Use the camembert wheel to cut a circle in the middle of the dough for the camembert to fit into Remove the bread within the circle but leave a bottom of bread crust for the cheese to stand on Turn the camembert on its side and cut the top off and place the wheel in the hole, cut side up Drizzle the focaccia with more olive oil, letting the oil drip between the cut segments Bake for 25 minutes until the cheese is melted If the focaccia is browning too much, cover lightly with foil to keep from browning As soon as the focaccia comes out of the oven, drizzle liberally with honey, sprinkle with some dukkah and sea salt and serve immediately Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/baked-camembert-focaccia/ This recipe first appeared in the Sunday Times Food Weekly More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Baby Marrow Muffins with Roasted Pumpkin and Chèvre Spread

This recipe is sponsored by Rugani Juice. It’s back to work and school for most of us and what to take for lunch is back on the agenda. And after the festive season, keeping it a bit healthier will be top of mind for most of us as we start the year. The idea behind this recipe was to create a lunch box meal that is nutritious and interesting yet still easy and uncomplicated. And by using the Rugani Juice range I think this recipe for Baby Marrow Muffins with Roasted Pumpkin and Chèvre Spread ticks all those boxes. Rugani Juice one of the richest sources of beta-carotene on the South African market to date and the world-first Rugani extraction process ruptures 95% of veggie cells, optimising the nutritional content of the juice. Extraction and pasteurisation convert trans-beta-carotene into cis-beta-carotene, making the extracted juice the richest source of this rare, sought-after goodness. The process, along with the unparalleled freshness, makes Rugani Juice a nutritionally superior product and a true nutraceutical. What I like about these recipes is that you can “chop and change” ingredients to make it work for you. Instead of using milk in the Baby Marrow Muffins recipe I used the Rugani Carrot Juice, yielding a light, tasty muffin. You can omit the cheese to make it a dairy-free muffin or use another cheese if cheddar is not your favourite. The muffins make a great lunchbox item or a snack all on their own but I think making the spreads using more of the juices take them into next level territory. I ended up making two spreads, a Roasted Pumpkin and Chèvre Spread and a White Bean and Beetroot Hummus with Za,atar. Both the spreads are healthy and packed with nutrients. And both are equally good with the muffins or spread thickly on crackers, warm toasted bread or some hot naan bread. If that does not take your fancy, it will make delicious dips for raw veggies or some crisps (perhaps not the best way to start the new year.) Or add some extra flavour to roasted veggies with big dollops of either spread spooned on top. I used the Beetroot Juice to give the white bean hummus that amazing pink colour and the add an earthy beetroot flavour that does not overpower. Topped with za’atar it is so good. For the roasted pumpkin spread, I roasted the pumpkin in the Carrot Infused with Ginger juice, adding more juice when blitzing to get the right consistency and for more flavour. Again you can amend the recipes by replacing the white beans with chickpeas (you will probably need to use more beetroot juice) and you can replace the chèvre with cream cheese or fresh ricotta. I love that no sugar, water or preservatives are added to the juices. On the day of harvest, veggies are transferred on a conveyer belt from farm to the production facility, extracted and packaged as a 100% natural juice. Currently, the Rugani Juice range consists of five products, available in 330ml and 750ml packaging, sold at Food Lover’s Market, Dischem, and selected Spar outlets. I hope you enjoy this recipe for Baby Marrow Muffins with Roasted Pumpkin and Chèvre Spread. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Print Yum Baby Marrow Muffins with Roasted Pumpkin and Chèvre Spread IngredientsMuffins: 360g self raising flour 100g baby marrow, coarsely grated 100g strong, mature cheese 1 spring onion, finely sliced 2 tsp garlic salt pinch of cayene pepper (optional) 200ml Rugani Carrot Juice 1 large egg, beaten 50ml olive oil Pumpkin Spread: 2 fat cloves garlic, skin on 3 tbsp extra-virgin olive oil 4 tbsp Rugani Ginger Infused Carrot Juice 500g butternut squash, peeled and cut into chunks 5 sprigs of thyme 2 tsp sea salt flakes freshly ground black pepper 100g goat’s milk chèvre 1 tbsp lemon juice 2 tbsp Rugani Ginger Infused Carrot Juice pinch of dried chilli flakes (optional) toasted pumpkin seeds to serve White Bean Hummus: 1 clove garlic, chopped 1 x 400g can cannelini beans, drained 4 tbsp tahini 4 tbsp extra virgin olive oil 3 tbsp Rugani Beetroot Juice ½ tbsp lemon juice grated zest of ½ lemon ½ tsp cumin sea salt flaked and black pepper to season za’atar to serve InstructionsMuffins: Preheat the oven to 180 degrees C Grease 12 cavity muffin tray Mix the flour, baby marrow, cheese, spring onion and salts in a bowl In a separate bowl, whisk the juice, egg and olive oil together until well combined Add the liquid to the dry ingredients and mix until just combined Divide the mixture among the muffin cavities and bake for 25 – 30 minutes until risen and golden-brown Let the muffins cool in the tray for 15 minutes before removing Pumpkin Spread: Preheat the oven to 200 degrees C Mix the olive oil and carrot juice and coat the butternut chunks with the dressing Place the butternut on a baking sheet and season with salt and black pepper Add the garlic and thyme sprigs to the sheet and roast the veggies for about 40 minutes until cooked through and starting to caramelise Let it cool to room temperature and remove the thyme Place the roasted butternut and all the caramelised bits in a bowl Squeeze the garlic cloves from their skins and add with chèvre to the bowl Mix with a fork until you have a rough spread Add the lemon juice and carrot juice and mix Check the seasoning (can add a pinch of chilli flakes) Spoon into a bowl and refrigerate till needed To serve, spoon into a sealable container and top with some toasted pumpkin seeds White Bean Hummus: Place the garlic, beans, tahini, and olive oil in a food processor and pulse for a minute, scraping down the sides a few times Add the beetroot juice, lemon juice, zest, cumin, salt, and black pepper and blend until you have a smooth texture Spoon into bowl and refrigerate till needed To serve, spoon into a sealable container and top with some za’atar Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/baby-marrow-muffins/ A few more healthy and easy lunchbox ideas : Peanut Butter and Dark Chocolate Protein Balls Quinoa Veggie Burgers with Avo Tahini Dip Tofu Balls with a Herbed Bulgur Salad          

Desserts

Sort of Eton Mess

I had no intention of doing a Valentine’s Day post but as I played with styling the “mess” it just read “Valentine’s Day” to me. So here is my interpretation of that classic English dessert which came in to being over Xmas after I had no inclination of baking meringues or going from shop to shop to find any. Whipped up in minutes, it is decadent without being overly rich and sweet and will satisfy most tastes on any day of the year. Print Yum Sort of Eton Mess Ingredients250ml whipping cream 2 x 150ml double cream strawberry yoghurt 1 – 1½ cups fresh raspberries or strawberries 1 tablespoon sugar if you want to sweeten the berries a bit (I used vanilla sugar) 80g – 100g slab chocolate. Any cocoa % but with nuts or biscuits as you need the textureInstructionsReserve a few berries as garnish and roughly mash the rest with a fork keeping a few large pieces in between. Add the sugar if needed and mix well. Roughly chop the chocolate. Whisk the cream till stiff peaks form. Fold the yoghurt in the cream, add the raspberries and ¾ of the chocolate (reserving the rest of the chocolate as garnish) and mix gently until just combined. Serve immediately topped with the reserved chocolate and berries.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/sort-eton-mess/   Wine suggestion by Conrad Louw: If you are going to “Valentine” this one out, your choice should be easy. When I tasted this ‘mess’, the only problem was that there were no second portions! It’s evil but good. Sparkling wine will always work with strawberries and cream, and therefore with this as well. For desserts, an extra-dry or dry sparkling wine will in most cases be best. Keep in mind that when referring to extra-dry sparkling wine, the residual sugar is between 12 – 17 grams per liter, and for dry it is 17 to 32 grams per liter – thus sweeter than what the name may imply when referring to still wines. ‘Brut’ refers to drier sparkling wines when compared to the usual still wine sense, from below 12 g/l. This was just some trivial information, as the classification according to sugar is much more complicated. So back to the dessert: My choice will lean towards a MCC (Methode Cap Classique) such as Clomant’s Sec Reserve NV. Perfect!

Triple Chocolate in a Jar

The only thing better than chocolate has got to be 3 types of chocolate. At the same time. As in this recipe for Triple Chocolate in a Jar to be precise. Triple Chocolate in a Jar is three types of chocolate prepared three ways. It is all kinds of delicious chocolate and I am serving it in in a jar. Because it is so good that you can take it to work with you! And the best part is that is a dream to make. Bash some chocolate biscuits for one of the layers. Make a quick and easy cheesecake mix with cream cheese, dark chocolate and cream as another layer. The next step is to make a white chocolate mousse by whipping some cream and melted white chocolate together and use that the crowning chocolate layer. There is absolutely no fuss in getting this dessert ready. The addition of the cacao nibs adds some texture and a slight bitterness to the crumbs that I think you need with all the richness of the other two layers. The nibs are not always readily available it seems and it is not a train smash if you do not add it to the biscuit crumbs. Some chopped nuts will work well too. I added a few raspberries as garnish and the tartness of the berries work so well with chocolate. For added pretty I sprinkled some chocolate flakes on top. To make the dessert a tad more festive I would add a layer of raspberries as well. Not only will it look great it will taste delicious too. Enjoy! Print Yum Triple Chocolate in a Jar IngredientsChocolate Cheesecake 250g cream cheese 100g dark chocolate 60ml caster sugar 50ml cream Chocolate Mousse 80 g good-quality white chocolate 200ml cream Cookie layer 100g chocolate cookies, bashed to crumbs 20ml cocoa nibs To serve raspberries chocolate flakes InstructionsBring the cream cheese to room temperature and soften with a spoon Melt the dark chocolate in a double boiler, remove from the heat and set aside for a few minutes Add the chocolate, sugar and cream to the cream cheese and mix well Spoon in the bottom of 4 jars Top the cheesecake with the cookie crumbs and sprinkle with a few cacao nibs Place in the fridge Melt the white chocolate in a double boiler, remove from the heat and set aside for a few minutes Whisk the cream until soft peaks and fold in the melted chocolate while the chocolate is still warm Mix well and spoon on top of the cookie layer in the jar and place back in the fridge to chill Place a few raspberries on top and sprinkle with some chocolate flakes when ready to serve Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/triple-chocolate-jar/ Here are a few more of my favourite chocolate recipes Molten Salted Caramel and Chocolate Puddings Chocolate Dukkah Chocolate Beetroot Cupcakes This recipe first appeared in the Sunday Times Food Weekly More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Molten Salted Caramel and Chocolate Puddings with Smoked Salt

If you are going to do puddings you might as well go all out and do it properly. And these Molten Salted Caramel and Chocolate Puddings with Smoked Salt is my valiant attempt at doing it properly. I certainly think I have succeeded. I can’t take any of the credit though. I was wide awake one morning and I while scrolling through Instagram at 4am, an image of Gizzy Irskine’s Molten Caramel and Chocolate Puddings appeared on Matt Inwood’s feed. I immediately knew I had to make these puddings. The puddings are just fantastic. Molten hot or ice cold (the refrigerated leftovers the next day was so amazing). As Izzy writes, they are messy, gooey, salty, sweet and chocolatey. The puddings are a delicious flavour  play with the bitterness of the chocolate and salty depth of the caramel. I changed the recipe slightly and reduced the sugar by almost half and I eliminated the maple syrup (purely for the reason that I did not have any syrup at the time). I always add coffee when baking with chocolate so added a teaspoon of instant espresso powder. And for the fun of it I used smoked salt when making the salted caramel. The smokiness does not come through as a distinct flavour but I would like to believe it adds depth to the caramel. I don’t think you need to serve crème fraiche with it as in the original recipe – it is far too rich. Serve it with a bit of the left over caramel. You can put in a bit less in the ramekins and keep more for serving, that will cut the sweetness a bit for the non sweet tooth people. And these Molten Salted Caramel and Chocolate Puddings with Smoked Salt makes an easy dinner party dessert. Make the caramel in advance, get all the other ingredients ready and then just melt, whisk, bake and eat. I have been wondering what it will taste like if I add about 3 tablespoons of peanut butter to the caramel. Could be pretty good. I will have to try it. Enjoy! Click here for many more festive recipes Print Yum Molten Salted Caramel and Chocolate Puddings with Smoked Salt Ingredients150g unsalted butter, plus extra for greasing 160g good-quality dark chocolate 50g cocoa powder 1 tsp instant espresso powder small pinch of sea salt flakes 4 free-range eggs 120g caster sugar 1 tsp vanilla extract 3 tbsp double cream For the caramel 150g caster sugar 65g butter, diced 100ml double cream 1 tsp sea salt flakes (or smoked salt) InstructionsButter six medium ramekins (or a 5cm x 11cm baking dish) To make the caramel, melt the sugar with a splash of water in a saucepan over a medium heat until it is a light golden colour Whisk in the butter, then the double cream and finally the salt Pour the caramel about 1cm deep into the base of prepared ramekins or dish, then leave in the fridge for 20 minutes to set Reserve any caramel left over for serving. When the caramel has almost set, start making the chocolate pudding Preheat the oven to 140 degrees C Melt together the butter, chocolate, cocoa powder, coffee and salt in a heatproof bowl over a bain-marie, stirring until it is smooth. In a separate bowl, beat the eggs and sugar together until light and well creamed Beat in the vanilla extract and double cream, then pour in the chocolate mixture and combine well. Pour the pudding mixture on top of the set caramel and bake in the oven for 25-30 minutes, or until it’s puffed up and set on top but still has a slight wobble in the very centre. Remove from the oven and leave to sit for five minutes Serve with any left over caramel or left over double cream thinned down Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/molten-salted-caramel-chocolate-puddings/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Panna Cotta with Gin Roasted Strawberries

I recently came across a wonderful strawberry feature in the September issue of Delicious Australia that a fellow foodie brought back from a recent trip. I immediately wanted to make this recipe for Panna Cotta with Gin Roasted Strawberries. And with summer in full swing and the holiday season just around the corner, I thought it would be a great dessert to share on here. Easy to make but impressive, absolutely delicious and fit for any festive table. And since time is always an issue this is a dessert that is even better the day after it has been made. In fact, I recommend that you make the Gin Roasted Strawberries the day before as the flavour improves beautifully. I changed the panna cotta part of the recipe and used the same recipe as I did for the Buttermilk & Lime Panna Cotta I made a few weeks back. I love the tanginess the buttermilk brings while still keeping the dessert super creamy and smooth. For this recipe, I added loads of lemon zest to further perk up the tang factor. The Gin Roasted Strawberries are so good and I increased the number of strawberries as I don’t think you can have enough it. Roasting the strawberries intensifies the tart flavour of the strawberries and the addition of the honey makes for a syrupy sauce. You will have some of the sauce left over but that is not a problem. As mentioned the flavour improves and it is even better the next day so you can use the Gin Roasted Strawberries to spoon over ice cream or to drizzle over a cheesecake or a good old fridge tart. So you could easily skip the Panna Cotta part and just make the Gin Roasted Strawberries and use it as a dessert on its own.  There are so many gins around these days so use your favourite brand and favourite infusion. I used a fynbos infused gin for its floral notes. I hope you enjoy this recipe for Panna Cotta with Gin Roasted Strawberries. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Print Yum Panna Cotta with Gin Roasted Strawberries Ingredients6 gelatine leaves 80ml water 200g white sugar grated zest of 1 large lemon scraped seeds from a vanilla pod 250ml cream 1 tsp sea salt 375ml buttermilk 375ml milk 800g strawberries, hulled 3 tbsp honey 60ml gin A sprinkle of sea salt InstructionsPlace the gelatine leaves in the water and leave for 5 – 10 minutes to soften (or follow instructions on packet) Place the sugar and lemon zest in a food processor and pulse until the sugar looks wet and turns a pale yellow Place the lemon sugar, vanilla, cream and salt in a pot and stir over a medium heat until the sugar has dissolved Bring the cream to the boil and remove from the heat Squeeze the water from the gelatine leaves and add the softened leaves to the cream and stir until combined Stir in the buttermilk and milk Pour the mixture into 6 – 8 glasses (depending on the size) or a large bowl and refrigerate for a minimum of 4 hours Place the gelatine leaves in the water and leave for 5 – 10 minutes to soften (or follow instructions on packet) Place the sugar and lemon zest in a food processor and pulse until the sugar looks wet and turns a pale yellow Place the lemon sugar, vanilla, cream and salt in a pot and stir over a medium heat until the sugar has dissolved Bring the cream to the boil and remove from the heat Squeeze the water from the gelatine leaves and add the softened leaves to the cream and stir until combined Stir in the buttermilk and milk Pour the mixture into 6 – 8 glasses (depending on the size) or a large bowl and refrigerate for a minimum of 4 hours Preheat oven to 220 degrees Place strawberries on baking tray Drizzle with honey , half the gin and a sprinkle of sea salt Roast for about 20 minutes until softened and syrupy Let it cool slightly and add the remaining gin and good pinch of salt (best left one day for the flavour to mature) Serve with the panna cotta Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/panna-cotta-gin-roasted-strawberries/ More photos, food and travel stories on: Instagram Pinterest Facebook A few more of my favourite festive desserts Frozen Tiramisu Frozen Berry Pavlova with White Chocolate Drizzle Mocha Raspberry Millefeuille      

Fast and Easy

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 

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 Clafoutis

I have been wanting to make Clafoutis for ages. The classic french dessert made with fresh cherries. Which is fine and dandy until you see the price of fresh cherries. Then you have to think of a plan B. Thankfully the traders in the city have started to sell the season’s first apricots and when I saw the piles of apricots the other day, I knew I wanted to bake them in this sweet flan like batter and make an Apricot Clafoutis. Then douse it with even more custard when serving and of course photograph it in all pudding porn glory! But from what  I have read it is only called Clafoutis if made with cherries. If made with other fruit it is called a flaugnarde. Which does not sound nearly as good Clafoutis, so I have decided to keep the name of the recipe as Apricot Clafoutis I looked at various recipes from Julia Child, Nigel Slater and Bill Granger but decided on a recipe from Trish Deseine. The only added ingredient was a good pinch of salt and I replaced half the milk with pouring cream. Bake the pudding in a shallow dish so that you get a fair amount of fruit peaking through the batter. Serving it with cold custard is most probably not the traditional way of having this dessert but I loved the contrast between the warm baked custard like pudding and the cold custard. Make your own but store bought custard is just as good. The tartness of the apricots providing a good contrast to the sweetness of the dish If you do not want to use apricots, you can use pears, other stone fruit like peaches or plums and fresh berries will be quite divine . The sprinkle of icing sugar is completely optional but makes the dish just that more festive. Print Yum Apricot Clafoutis Ingredients25g butter 5 eggs 140g caster sugar 80g plain flour 250ml full-fat milk 250ml pouring cream 1/2 tsp vanilla extract good pinch of salt 500g fresh apricots, halved and pittedInstructionsPreheat the oven to 190 degrees C. Use the butter to grease a medium-sized and shallow oven-proof dish. Beat the eggs with the sugar. Add the flour and then the milk & cream and the vanilla extract and salt, mixing well to get rid of any lumps. Put the apricots in a dish and pour the batter in the dish from the side, trying not to cover all the fruit and that some still sticks through the batter. Bake the clafoutis for about 45 minutes until it is golden. Remove from the oven and leave to cool slightly before sprinkling with some icing sugar (optional) and serve with custard on the side. Adapted from Trish DeseineSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/apricot-clafoutis/  

Chicken and Chickpea Curry

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

Grains, Pulses and Starches

Tofu Balls with a Herbed Bulgur Salad

Tofu has never ranked very high on my “must get” ingredient list but after making this recipe for Tofu Balls with a Herbed Bulgur Salad I am much more interested in cooking with tofu again. Bonus is that it is packed with protein and amino acids while not laden with fat. I adapted the recipe from a Donna Hay recipe I saw a while back and this is a great Meat Free Monday meal and will also make a delicious vegan lunch to take to work. The tofu balls are packed with vegetables and are super easy to make. Mash the chickpeas in a food processor, mix in the rest of the ingredients and fry in some coconut oil. The dressing is packed with flavours and I served it here with a herbed bulgur salad. I like bulgur as it is easy to just add boiling water and let it steam in a tupperwear dish. You can replace the bulgur with couscous, brown rice or quinoa for a more substantial meal. Or forgo it all with just a simple salad of cucumber, radish and spring onion (this bashed cucumber salad will be an excellent choice).  Even juston their own the tofu balls are a wholesome and delicious snack. Enjoy! Our next Food Photography Workshop will take place on Saturday the 17th of February 2018 and we have 3 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. Print Yum Tofu Balls with a Herbed Bulgur Salad IngredientsTofu Balls 1 x 400g tin chickpeas, drained 2 tsp sesame oil 200g firm tofu, grated 2 tsp soy sauce ¼ cup spelt flour a thumb fresh ginger, finely grated 1 clove garlic, mashed 1 spring onion, finely chopped ½ cup broccoli florets, finely chopped (reserve the broccoli stems for another meal) ½ cup sweet corn kernels, roughly chopped coconut oil for frying Dressing 60ml Mirin 60ml soy sauce (reduced sodium) 2 tbsp rice vinegar 2 tbsp light brown sugar 1 thumb fresh ginger, finely grated 1 spring onion, finely chopped 1 tbsp sesame seeds Bulgur Salad 1 cup uncooked bulgur Handful of fresh parsley, roughly chopped Handful of fresh coriander, roughly chopped 1 medium cucumber, deseeded and cut into small cubes 1 tbsp sesame seeds 1 sheet seaweed nori, thinly sliced InstructionsMake the dressing by placing all the ingredients in a medium bowl, stir to combine and set aside Prepare the bulgur as per the packet instructions and set aside to cool at room temperature To make the tofu balls, place the chickpeas in a food processor with the sesame oil and process until smooth Place the chickpeas in a large bowl, add the tofu, soy sauce, flour, ginger, garlic, spring onion, broccoli and sweet corn and stir well to combine Roll tablespoons of the mixture into balls and place in the fridge for 15 minutes Heat some coconut oil in a large heavy-based frying pan over medium heat and fry the tofu balls, for about 6 minutes until lightly golden brown and cooked through Mix the herbs, cucumber and sesame seeds into the bulgur and spoon on a large serving dish Place the tofu balls on top and drizzle with the dressing Sprinkle with the sliced nori and serve Makes about 20 tofu ballsSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/tofu-balls-with-a-herbed-bulgur-salad/ This recipe first appeared in Food & Home Entertaining magazine More photos, food and travel stories on: Instagram Pinterest Twitter Facebook A few of my favourite vegan recipes : Thai Coconut Broccoli Soup Spiced Turmeric Broth with Roast Veggies Vegan Choc Mint Tart  

Tabbouleh

It was only when I arrived in Beirut I discovered Tabbouleh is not a grain salad with some herbs. Quite possibly the national dish of Lebanon, it is much rather a beautiful deep green, fresh herb salad with some grains. Neither did I  know that you eat the salad with romaine lettuce or tender white cabbage leaves, scooping up the salad with its lemony olive oil dressing, which I think is the most wonderful way of eating the salad. They say food always tastes better when using your hands and this is such a tasty example. (I used some cos lettuce leaves for the photos which sort of worked but I found they were not sturdy enough.)  This recipe was generously given to me by Kamal Mouzawak. Kamal is the brainchild behind Souk El Tayeb and subsequently Tawlet. He started Lebanon’s first farmer’s market, bringing together producers from different communities within Lebanon, a country mostly known for its wars,  to showcase and share their food, traditions and hospitality. Not only does the market highlight local traditions and foods but celebrate them and plays a definite roll in uniting people. From the market, Tawlet was born a number of years later. A beautiful, modern and airy restaurant but also a social business where profits support local farmers, cooks and producers. Any given day will have another cook in the kitchen. Each day a cook from a different area cooks the food from his or her area, telling the story of that area.  For more photos of my visit to Souk El Tayeb and Tawlet click here and here. I found Kamal and his team’s work so inspirational during my visit to Beirut. And think that the work that they do in Beirut and further afield in Lebanon can be duplicated anywhere in the world. How much do we know of the other communities we share our cities and countries with? And how good would it be to explore, reconcile and get to know them through our common love for food. Back to the Tabbouleh and I need to quote the unchangeable rules of Tabbouleh I received from Kamal : No tabouleh without plenty of parsley, only flat-leaf parsley. Only burghul is used, no other cereal. tabouleh and couscous do not go together – they are complete strangers. There is no room for shrimp, or other fish or indeed any animal product in tabouleh. And one last thing : The tabouleh should be juicy, without swimming in liquid. It is a fresh, slightly acidic salad. Print Yum Tabbouleh Ingredients2 bunches of parsley (about 150g each) a small bunch of mint (about 75g) 2 medium sized spring onions 1 large ripe tomato 1/2 glass fine burgul the juice of 2 lemons 1/3 glass olive oil salt and pepper romaine lettuce or white cabbage leaves to scoop up the saladInstructionsRinse the burgul, drain, and keep it covered in a little water to soak for about 30 minutes. Strip the mint leaves off the stalks. Wash the parsley, mint, tomato and onion and shake off excess water Dice the tomato and add to the burghul. Finely chop the parsley, then the mint, and mix with the burghul and tomato. Finely chop the onions, then add to the rest of the ingredients. Season with salt and pepper. Dress the salad with lemon juice, olive oil and more salt as necessary. Adapted from Kamal MouzawakSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/tabbouleh/

6 Healthy Recipes for the New Year

It is January and healthier eating is top of mind for most of us after the last few festive weeks. I decided to do a compilation of my favourite 6 Healthy Recipes for the New Year. These are recipes I have made numerous times and are definite favourites that deliver on flavour, fuss free and will keep everyone satisfied. The first recipe is the delicious Grilled Haloumi Cous Cous Salad. This summery salad is packed with flavour, texture and a zesty lemon dressing to counteract the salty blandness of the Haloumi cheese. I love this Aloo Gobi for its warm spicy flavours that marry so well with the cauliflower. Serve it without any added carbs like rice or naan bread and you have filling healthy meal. Mention Tabbouleh and I am immediately back in Beirut. This salad packs a herby, zesty punch and I would happily eat it every single day. One of my favourite Ottolenghi recipes is this recipe Roasted Aubergine. I have been making it over and over again, I even made it for Xmas this year. Vary the cheese and herb toppings as you please to keep it interesting. I am keeping with Middle Eastern flavours with this recipe for Sumac Roast Tomatoes, Lentils and Dukkah Crusted Eggs. The simple and healthy ingredients married with an exotic flavour or two is the ultimate in healthy comfort food. I just had to finish this compilation with something sweet and this Pistachio Labneh Ice Cream is rich without being overly sweet. The creaminess comes from the labneh and the pistachio adds a fantastic colour and richness. Here’s to a healthy 2016! More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Quinoa Breakfast Bowl

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

Ice Cream

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

Hot Cross Bun Ice Cream

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

Earl Grey Ice Cream Sandwiches

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

No Churn Banana and Peanut Butter Frozen Yoghurt

Is it hot enough out there?! This heatwave does not seem to be abating any time soon but this No Churn Banana and Peanut Butter Frozen Yoghurt will at least help to cool you down in a delicious way. I came across a photo of the recipe on Pinterest and loved the frozen yophurt styled in a can. And after reading the very easy recipe on The Hungry Couple I needed to make it. It really could not be simpler and all you have to have ready with a bit of planning are the frozen banana chunks. I love the combination of the banana and peanut butter with the tanginess of the yogurt coming through. I added some vanilla extract for depth and added extra peanuts for crunch and texture. As you can imagine it is delicious as a just mixed soft serve and you could eat it immediately. One you have frozen it, remove it from the freezer for about 15 minutes or so before serving as it does freeze very hard. I have another terrrific yoghurt style recipe on the blog – this Pistachio Labneh Ice Cream is just wonderful and luxurious. In other news, you can catch me this Wednesday at 4pm doing battle in the kitchen to win the accolade of “You Have a Winning Recipe” (and some really great prizes) on Via TV’s “Jy Het ‘n Wenresep”. Sharing the kitchen with the iconic Carmen Niehaus was a total thrill! Our next Food Photograph Workshop is on the 21st of February. 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. Print Yum No Churn Banana and Peanut Butter Frozen Yoghurt Ingredients400g frozen banana chunks 500ml full cream plain yoghurt 80ml condensed milk 80ml peanut butter ½ tsp vanilla extract ¼ tsp salt handful roughly chopped roasted peanutsInstructionsPlace the frozen banana in a food processor and process until fine Add the rest of the ingredients except the chopped peanuts and process until you have a soft serve style mix Pour into a suitable container, stir in the chopped peanuts and freeze until set Remove from freezer about 15 minutes before serving to softenSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/no-churn-banana-peanut-butter-frozen-yoghurt/ More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Proteins

Crumbed Pork Chops with Apple Sage Mash

It is said that Franschhoek is the gourmet capital of South Africa, amongst stiff competition from neighbouring Stellenbosch and I think Bree Street in the Cape Town city centre can certainly give it a run for that title these days. Franschhoek is home to some top notch wine estates, beautiful small hotels and brimming with chefs creating world class meals at their restaurants. And one of those meals worth taking the car and getting to Franschhhoek is Chef Neethling of La Petite Ferme’s 16 Hour Slow Roasted Lamb Wrapped in Aubergine. I had the pleasure of having the lamb for lunch a short while back and happily left with some inspiration from Chef Neethling for this Crumbed Pork Chops with Apple Sage Mash recipe. La Petit Ferme means The Small Farm and the food at this boutique winery is country style but with a contemporary twist. For Chef Neethling the food he serves must be easily identifyable and not extravagant. “It’s modern country kitchen but slightly toned down to please the clientele”, he says as I photograph some of the dishes on the menu. And even though he follows trends, he chooses trends selectively as he is careful of being too trendy and the restaurant losing it’s identity in the process. I chat to Chef Neethling about some of his favourites and spices are right on the top of his list of favourite ingredients, star anise to be precise. It is a spice that can be used in almost any cuisine, not just Asian or Indian, and works for savoury or sweet dishes. At home his fridge will have a decent amount of cheese and there will always be chutney, Mrs Balls, of course. When I ask him what he cooks when he does not feel like cooking his answer without hesitation is Boerewors Hotdogs. But he hastens to add, not just any old boerewors hotdog, it comes with all the trimmings. As we left, Chef Neethling shared his Leg of Rabbit with Apple Mustard Sauce recipe with me. Fresh rabbit can be a bit tricky to find so I decided to make a pork dish rather. It was a cold and rainy day in Cape Town and comfort food was top of mind. I took some of the elements of his dish like the mustard and apple to create these tasty pork chops. The chops are smeared with mustard for flavour and to hold the breadcrumbs. The apple mash idea comes from Donna Hay. It is not sweet at all but the apples add a slight tart sweetness to the potatoes that marries so well with the pork. For the crumbs I used some Corn Flakes crumbs but you can use regular breadcrumbs that are quite dry or panko crumbs. And of course you have to have sage with pork. Since the leaves are chopped up raw I used them sparingly as to not overpower the mashed potato. Some more images of my visit to La Petite Ferme: Print Yum Crumbed Pork Chops with Apple Sage Mash Ingredients1/3 cup breadcrumbs ½ tsp garlic flakes salt and cracked black pepper to season 2 tsp mild English mustard 4 pork chops 1kg potatoes, peeled and roughly cubed 3 green apples, peeled, cored and roughly cubed a few sage leaves, roughly chopped good knob of butter salt and cracked black pepper to season InstructionsPreheat oven to 220 degrees C Place the breadcrumbs, garlic, salt and pepper in a large bowl Mix to combine and set aside Rub the mustard over the pork chops and roll in the breadcrumb mixture Place on a lined oven tray and roast for 10 minutes Turn the chops over and roast for another 7 – 10 minutes until golden and cooked through While the pork is roasting, make the mash by placing the potatoes and apples in a large pot with salted cold water Bring to the boil and then simmer until the potatoes are soft (about 10 – 15 minues) Drain, return to the pot and mash with the butter Season to taste and stir in the chopped sag Serve immediately with the pork chops Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/crumbed-pork-chops-apple-sage-mash/ Our next Food Photography Workshop is taking place the 15th of May 2016. There are a few spots left so do let me know if you would like to attend. More details here. Disclaimer : I was an invited by Red Carpet Concepts to visit La Petit Ferme and photograph the food for heinstirred.com   More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook

Chipotle and Beer Short Ribs

Tender, sticky, smoky, spicy, sweet & sour, comforting, finger licking, serviette destroying and so delicious. All those words aptly describe and sum up these totally moreish Chipotle and Beer Short Ribs. The short ribs tick all the boxes when it comes to comfort food. And with the great big South African barbecue weekend for Heritage Day just around the corner, they certainly all the  barbecue food boxes. Make sure you get the best quality short ribs (I got mine from the OZCF market on Saturday morning). The recipe does take a bit of time but is not difficult to make at all. You first boil the short ribs in salted water and then in a sticky sauce made with beer, chutney, tomato puree, paprika and chopped chipotle. The ribs are finished off in the oven for about 20 minutes to caramelise. It goes without saying that these ribs would be fantastic finished off on the barbecue as well. The chipotle chillies are not that spicy so you could add some chopped red chillies to the sauce for extra spice (but do taste as you make the sauce). Another delicious idea would be to remove the tender meat from the bones and serve it as a meat sauce with polenta or as a pasta sauce. Enjoy! I am collaborating with Nikon South Africa again on the 30th of September for a morning of food photography and blogging. It will be a hands on session covering the basics of photographing food, some styling tips plus we’ll spend time on how to get your food blog started and your images out there. The workshop is open to all and not just Nikon users so join us and get inspired. And I promise there will be cake. More details here : https://www.nikonschool.co.za/school/event/5 Print Yum Chipotle and Beer Short Ribs Ingredients1.5kg short ribs, cut thickly Sauce: 660ml beer 470g (1 bottle) fruit chutney 1 x 400g tin tomato puree 125ml sugar 100g chipotle chillies in adobe sauce, roughly chopped 60ml Worcester sauce 15ml smoked paprika 15ml white vinegar 10 ml salt InstructionsBoil the ribs in a large pot with salted water (make sure the water covers the ribs) for 40 minutes Place all the sauce ingredients in a large pot and stir while bringing to the boil Reduce the heat and simmer for 20 minutes, stirring regularly Remove the ribs from the water and add to the sauce Add a ladle or two of the cooking water if needed to cover the ribs with sauce and boil, half covered with a lid, for another 40 minutes Remove the ribs and place in a baking tray The sauce should be thick enough to stick to the back of a spoon, if not bring to a boil and reduce until it does Once the sauce is thick pour over the ribs in the baking tray Preheat the oven to 200 degrees C and roast the ribs for another 20 minutes until caramelised and sticky Adapted from Caro de Waal Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/chipotle-beer-short-ribs/ Here a few more of my favourite barbecue recipes : Pork Belly Kebabs Monkey Glad Rump Kebabs Barbecued Corn Salad More photos, food and travel stories on: Instagram Pinterest Twitter Facebook  

Bone Broth Ramen

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

Monkey Gland Rump Kebabs

One of my favourite Sunday Times features to create was the Heritage Day one which featured this recipe for Monkey Gland Rump Kebabs and it has finally made it to the blog. When I was given the task to create 5 recipes to celebrate the public holiday also known as Braai Day (Barbecue Day) I set out to give the South African braai a new look while referencing the classics that form the basis of a braai. I marinated chicken in craft beer, gave coleslaw a modern makeover, turned the classic braaibroodjie into a gourmet bread of epic proportions and elevated the most South African dessert of all time, the peppermint crisp tart to a glorious ice cream cake. Monkey gland sauce is a rather peculiarly named sauce that was brought to South Africa by Cavaliere Fiorino Luigi Bagatta in 1935, introducing diners at the Carlton Hotel in Johannesburg to Monkey Gland Steak.  It does not contain any monkey parts but is a mix of mainly tomato sauce, chutney and Worcestershire sauce with a few other aromatics. It was hugely popular in steakhouses in the 70’s and 80’s but is something I have not seen on menus in quite a while and loved the idea of creating a modern barbecue recipe with this blast from the past. The sauce is delicious as a marinade and serving some of the sauce heated with the grilled kebabs makes it doubly delicious. Yum! 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. Print Yum Monkey Gland Rump Kebabs Ingredients1 kg rump steak with good layer of fat Monkey Gland Marinade: oil for frying 1 small onion, finely chopped 1 clove garlic, mashed 1 cup hot fruit chutney 1 cup tomato sauce 1 tbsp apple cider or malt vinegar 3 tbsp Worcestershire sauce 1 tbsp brown sugar 1 – 2 tsp hot chilli sauce (optional) Good pinch of saltInstructionsFry the onion until soft and translucent over a gentle heat Add the garlic and fry for a few more minutes Add the rest of the ingredients and simmer for 5 minutes or so until thickened Slice the rump into 1 cm thick strips Marinade in 2 thirds of the monkey gland sauce for at least an hour Thread the marinated strips of rump onto kebab sticks (if using wooden stick pre-soak them in water to make sure they do not catch alight) Braai over medium coals, basting with the marinade and turning regularly until cooked to the desired level of doneness Warm up the left over third of the sauce and serve with the kebabsSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/monkey-glad-rump-kebabs/  ** This recipe first appeared in the Sunday Times Food Weekly More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Salads

Salsa Verde Pasta Salad

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

Fennel Orange Salad

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

Bulgur Salad

This dish is one of my favourite discoveries of the Beirut trip. A number of people told us that we had to have Armenian food while we were there. Armenians have lived in Lebanon for centuries and many now live in the Bourj Hammoud neighbourhood of Beirut. I did not know what to expect at all as we headed out to Seza, except that the food will be spicier than Lebanese food. It was truly a wonderful meal, the service was delightfully friendly and of course the highlight of the evening was discovering new dishes like Basterma (cured meat), Kibbeh (raw meat), Boerek Maison (cheese pies), Manti (dumplings in yoghurt) and Itch (Bulgur Salad). The Bulgur Salad was the stand out dish of the evening. A good amount of tomato flavour came through with a bit of spice on the tongue. We were surprised at how much flavour they managed to pack in the dish and I knew that this is a salad that I would want to share. Armenians prefer to used Bulgur (cracked wheat) in preference to maize and rice. Bulgur also appears in Lebanon’s famous salad Tabbouleh. When researching recipes for the salad as well as for the tabbouleh, I saw that Bulgur comes in 4 grades of courseness but the only packets I have managed to find locally has not had any reference to the grade. The recipe I have used comes from The Gutsy Gourmet and I liked the idea of the bulgur cooking in the tomato sauce instead of letting it cook in boiling water as this way would really intensify the flavour. The recipe called for a quarter cup lemon juice but I find tinned tomatoes quite sour so I suggest tasting the sauce before adding the lemon to see if it needs more acidity. The salad can be served hot or cold. We had it warm and when I made it at home I loved it warm and refrigerated some to try cold. It was really good cold. So I think you have many options of how and where to serve it. Cold, it will make a superb replacement for a pasta or potato salad at a barbecue. Pack it in for a picnic lunch for a delicious side dish with loads of flavour. And come winter,  I will be serving it warm with many stews and slow roasts. Print Yum Bulgur Salad Ingredients¼ cup extra virgin olive oil 1 large onion, chopped 1 tbsp tomato paste 1 tsp cumin 1 tbsp hot pepper sauce (can use sriracha or similar) 1 tin chopped tomatoes 1 cup Bulgur 1 tsp salt ¼ cup Lemon juice (optional, if tomatoes are sour then don’t use) 1 bunch parsley, finely chopped 3 medium sized spring onions, chopped chopped parsley for servingInstructionsSauté the chopped onion in olive oil on a low heat until it is translucent and soft. Add the cumin, tomato paste and pepper sauce and stir well. Add the tinned tomatoes and salt, stir and bring to a simmer for about 3 minutes while stirring. Check the tomato sauce and add the lemon juice if needed. Remove from heat and stir in the bulgur and mix well. Cover the pan and let it stand for 30 minutes for the bulgur to cook in the sauce. You can add ¼ cup boiling water if the mixture seems too dry. Remove the lid and stir in the chopped parsley and spring onions. Serve warm or cold garnished with some more chopped parsley. Adapted from The Gutsy GourmetSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/bulgur-salad/  

Tabbouleh

It was only when I arrived in Beirut I discovered Tabbouleh is not a grain salad with some herbs. Quite possibly the national dish of Lebanon, it is much rather a beautiful deep green, fresh herb salad with some grains. Neither did I  know that you eat the salad with romaine lettuce or tender white cabbage leaves, scooping up the salad with its lemony olive oil dressing, which I think is the most wonderful way of eating the salad. They say food always tastes better when using your hands and this is such a tasty example. (I used some cos lettuce leaves for the photos which sort of worked but I found they were not sturdy enough.)  This recipe was generously given to me by Kamal Mouzawak. Kamal is the brainchild behind Souk El Tayeb and subsequently Tawlet. He started Lebanon’s first farmer’s market, bringing together producers from different communities within Lebanon, a country mostly known for its wars,  to showcase and share their food, traditions and hospitality. Not only does the market highlight local traditions and foods but celebrate them and plays a definite roll in uniting people. From the market, Tawlet was born a number of years later. A beautiful, modern and airy restaurant but also a social business where profits support local farmers, cooks and producers. Any given day will have another cook in the kitchen. Each day a cook from a different area cooks the food from his or her area, telling the story of that area.  For more photos of my visit to Souk El Tayeb and Tawlet click here and here. I found Kamal and his team’s work so inspirational during my visit to Beirut. And think that the work that they do in Beirut and further afield in Lebanon can be duplicated anywhere in the world. How much do we know of the other communities we share our cities and countries with? And how good would it be to explore, reconcile and get to know them through our common love for food. Back to the Tabbouleh and I need to quote the unchangeable rules of Tabbouleh I received from Kamal : No tabouleh without plenty of parsley, only flat-leaf parsley. Only burghul is used, no other cereal. tabouleh and couscous do not go together – they are complete strangers. There is no room for shrimp, or other fish or indeed any animal product in tabouleh. And one last thing : The tabouleh should be juicy, without swimming in liquid. It is a fresh, slightly acidic salad. Print Yum Tabbouleh Ingredients2 bunches of parsley (about 150g each) a small bunch of mint (about 75g) 2 medium sized spring onions 1 large ripe tomato 1/2 glass fine burgul the juice of 2 lemons 1/3 glass olive oil salt and pepper romaine lettuce or white cabbage leaves to scoop up the saladInstructionsRinse the burgul, drain, and keep it covered in a little water to soak for about 30 minutes. Strip the mint leaves off the stalks. Wash the parsley, mint, tomato and onion and shake off excess water Dice the tomato and add to the burghul. Finely chop the parsley, then the mint, and mix with the burghul and tomato. Finely chop the onions, then add to the rest of the ingredients. Season with salt and pepper. Dress the salad with lemon juice, olive oil and more salt as necessary. Adapted from Kamal MouzawakSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/tabbouleh/

Soups

Baharat Spiced Butternut

Bahārāt is one of my favourite spice mixes and it works so well in this recipe for Bahārāt Spiced Butternut. The sweetness of the roasted vegetable is a great counter balance to all that spiced flavour of the Bahārāt. Bahārāt is the Arabic word for spices and is a spice blend used in Arab, Iranian and Turkish cuisine.  It’s a fragrant combination of black pepper, paprika, cumin, mint, coriander, mixed spice, cinnamon, chili flakes and coriander making it a perfect blend to use for butternut. Of course it will work well with any squash, potato, sweet potato, carrots or cauliflower, in fact I sprinkle the blend over any vegetable that needs a bit of oomph. For this recipe I sliced a large butternut into thick slices and drizzled it liberally with Baleia Extra Virgin Olive Oil and added a tablespoon or so of the Bahārāt spice mix. Give it all a quick mix to make sure the veggies are coated, sprinkle with salt and pop it in a hot oven (200 degrees C) to roast. Once cooked I drizzled the butternut with some yoghurt, pomegranate and pumpkin seeds for extra colour and texture and topped it with coriander leaves for freshness. It could not be easier. (The roasted pieces for butternut would also make a flavourful soup.) Bahārāt is available at a number of retailers or you can follow the recipe below for a homemade version of the spice mix. Enjoy! I hope you enjoy this recipe for Bahārāt Spiced Butternut. If you’ve made the recipe share your dish with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Print Yum Baharat Spiced Butternut IngredientsSpice Mix 2 tablespoons ground black pepper 2 tablespoons paprika 2 tablespoons ground cumin 1 & 1/2 tablespoons dried mint 1 tablespoon ground coriander 1 tablespoon mixed spice 1 teaspoon ground cinnamon 1 teaspoon dried chilli flakes 1/2 teaspoon ground cardamomInstructionsMix all the ingredients and store in a seal-able bottle Makes about half a cup For this recipe I sliced a large butternut into thick slices and drizzled it liberally with Baleia Extra Virgin Olive Oil and then a tablespoon or so of the Baharat spice mix. Give it all a quick mix to make sure the veggies are coated, sprinkle with salt and pop it in a hot oven (200 degrees C) to roast. Once cooked I drizzled the butternut with some full fat yoghurt, pomegranate and pumpkin seeds for extra colour and texture and some coriander leaves for freshness.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/baharat-spiced-butternut/ 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 vegetable recipes Kale Chips Zucchini Noodles with Avocado Pesto Tandoori Roasted Carrots  

Roasted Butternut Soup

I was once told that South Africans have quite an obsession with butternut and with the last few days having been cold and wet I just smiled when I decided to make a butternut soup. I wanted to keep the soup pretty rustic and did not add any cream or orange. What I did decide to do was toss the butternut in some hot curry powder and add a few cloves of garlic while the butternut was roasting and it did add a wonderful flavour to the soup. Print Yum Roasted Butternut Soup Ingredients1kg diced butternut 2 teaspoons hot curry powder 4 whole unpeeled cloves of garlic oil for drizzling 3 cups warm chicken or vegetable stock 1 heaped teaspoon finely grated fresh ginger salt and cracked black pepper for seasoning knob of butter fresh sage leavesInstructionsPreheat the oven to 200 degrees C. Toss the butternut with the curry powder and oil, place in a roasting tray with the cloves of garlic and roast until the butternut is soft and the edges has started to turn dark brown. Let the butternut and garlic cool down a bit. Gently squeeze the roasted garlic from the skins, place in a blender with the butternut, chicken stock and ginger and pulse until smooth. It is easier to do this in two batches. If you want a smoother soup pass the mixture (or half of the mixture) through a sieve. Place the soup in a pot and gently reheat till hot and check the seasoning. Melt the butter in a pan and add the sage leaves. Fry for a few seconds and spoon over the soup. Serve with toasted sour dough bread.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/roasted-butternut-soup/  

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

Pumpkin Soup with Roasted Pepper Salsa

I have not posted a single soup recipe this winter and have been searching for inspiration for a while now but could not find anything that really grabbed me. That was until Cherie Antrobus came to the rescue. I spent last weekend in Cradock as a guest at the Schreiner: Karoo Writer’s Festival. My dear friend and award winning travel blogger, Dawn Jorgensen, who blogs as The Incidental Tourist, had asked me to be part of her Social Media Workshop she was presenting at the festival. Well, that is the official line. I kind of invited myself when I heard she was going to the Karoo (which with Italy is my favourite place in the world). Dawn presented an impressive workshop on the main social media platforms and how you can use it for any kind of business you might be in. I talked a bit about blogging, how Heinstirred started and how I use social media to create awareness of my work and to generate traffic to the blog. The Schreiner: Karoo Writer’s Festival is an annual event held in the Karoo town of Cradock. It is a wonderful and busy program of book launches, workshops, lunches, walks, presentations, interviews, films and music over 4 days. This year saw Niel Stemmet, Chris Marais and Julienne du Toit, Deon Meyer, Toast Coetzer, Patricia Glyn and Randall Wicomb amongst others, delight audiences with their words and stories. What I loved about the festival is how informal it is, making it so easy to approach the writers for a quick conversation and they were just too happy to reciprocate. We stayed at Die Tuishuise & Victoria Manor which has been lovingly restored and taken care of by the Antrobus family. The Victoria Manor was built in 1848 and we were lucky enough to call one of the adjoining cottages in Market Street, the Victoria Cottage, our home for the weekend. There is something magical about Karoo hospitality and its people. It takes you in, wraps its arms around you and takes such good care of you. A week later, you find yourself wanting to go back and experience it all over again. It was at dinner one evening that I tasted this pumpkin soup. We had finished the social media workshop a bit earlier and as fun as it is, it is quite a long and tiring day. I had my glass of wine sorted and proceeded to get a bowl of the soup. As I returned to the table, Cherie asked if I had added the salsa. In my hunger I did not even look at the condiments so went back for a second helping of the soup, this time with the salsa. It elevates the humble soup to something else. So much so that I doubt I will make a pumpkin soup without the salsa again. Cherie told me she got the recipe from her friend Clive Belcher who served it a party one evening. I then proceeded to gently twist her arm to pass the recipe on to me. It is just too good not to share! The garlicky and smoky sweetness of the peppers, the slight sour hits of apricot and the heat of chilli works superbly with pumpkin. I tweaked the recipe slightly and also roasted the pumpkin before adding it to the stock, as roasting the vegetable intensifies the flavour. I did not have chilli oil and finely chopped a fresh chilli and added it to the salsa. Again the heat is a personal preference and you need to add more or less chilli as it suits your palate. But I do think a little bit of heat is essential. For more details or to keep up to date with the 2015 Karoo Writers Festival and the Karoo Food Festival visit and like their Facebook pages: Karoo Writer’s Festival & Karoo Food Festival Print Yum Pumpkin Soup with Roasted Pepper Salsa Ingredients1 large or 2 medium red peppers 800g pumpkin or butternut cubed 4 cloves garlic, whole and in skins oil for drizzling 1 onion, chopped 2 cloves garlic, chopped oil for frying 4 cups warm stock 6 dried apricots, finely chopped 1 tsp chilli oil or 1 chilli finely chopped salt and pepper to seasonInstructionsPreheat the oven grill. Place the peppers on a baking tray and place under the grill. Allow the skin to blacken (turn the peppers 90 degrees every 4 minutes or so). Remove the peppers and place in a plastic bag to sweat for about 20 minutes. Peel off the blackened skin and remove the stem and all seeds and set aside. While the peppers are sweating, reduce the oven temp to 200 degrees C Place the pumpkin/butternut and garlic on a roasting tray and drizzle with some oil. Roast until the pumpkin is cooked and the edges are starting to caramelise. About 30 – 40 minutes. Sweat the onions and garlic in a splash of oil and fry over a medium heat until softened. Add the pumpkin/butternut and sweat for a further 5 minutes. Add the stock and let it simmer for about 10 minutes. Season with salt and pepper. Remove from the heat and puree the soup. Add some more stock if required. In a food processor, squeeze the roasted garlic from the skins. Add the peppers, apricot and chilli oil or fresh chilli. Blitz for a few seconds at a time until the mixture is still chunky. Serve the soup with a dollop of the salsa. Adapted from Cherie AntrobusSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/pumpkin-soup-with-roasted-pepper-salsa/  

Vegetables, Vegetarian & Vegan

Roasted Cauliflower Salad

I am not quite sure whether it is the Paleos, Banters or Vegans responsible for making cauliflower the vegetable of the moment but I am quite grateful to them. I love all the recipes available to make some really tasty dishes with this vegetable which has been so under the radar. Except for these cauliflower pizza bases doing the rounds. Sorry but when I want pizza, I want the whole gluten and fat festival! I have made a number of dishes over the last year with cauliflower and Cauliflower Cous Cous and Garlic Buttered Cauliflower Mash are now firm favourites when I am cooking. I was playing with the idea of a replacement for the usual potato salad served with a barbecue and this Roasted Cauliflower Salad came about. Originally I wanted to do a spin on a German potato salad, replace the potato with cauliflower and that idea culminated in this fantastic salad. I am really happy with the result and think this is so much better than any potato salad can ever be. The salad packs a huge punch of flavour and texture and could very easily be a meal in one. But served as a side with a barbecue and I am sure it will be eaten quicker than the potatoes drenched in mayo. A tasty combination of roasted cauliflower, with a bit of heat from the dried chilli flakes, saltiness from the cheese, sweetness from the peas and crunch from the beans. Add the zesty, garlicky dressing and it is all pretty fantastic! Print Yum Roasted Cauliflower Salad Ingredients1 head cauliflower, broken into florets and florets thickly sliced 2 cloves of garlic, skin on 1/2 teaspoon dried chilli flakes 1/2 teaspoon ground cumin olive oil 80g fresh or frozen peas 80g fine green beans 150g streaky bacon, sliced in small pieces 1 round disk feta cheese, cubed 100g baby spinash Dressing 5 tablespoons olive oil 2 tablespoons lemon juice handful chopped parsley half a red onion, peeled and quartered salt and black pepper to tasteInstructionsPreheat the oven to 200 degrees C Place the cauliflower on a baking tray. Sprinkle with the cumin and chilli and drizzle with a bit of olive oil. Roast for 30 minutes until the cauliflower has browned. Remove the garlic and use for the dressing. While the cauliflower roasts bring some salted water to the boil in a small saucepan. Add the peas and beans and boil for 2 minutes. Drain the vegetable and plunge into a bowl of ice water for a few minutes to refresh them. Remove from the water and set aside. Fry the bacon over a medium heat until crispy. Make the dressing by putting all the ingredients and the roasted cloves of garlic in a food processer and blitz until a smooth paste. Assemble the salad by placing the baby spinach on a platter. Top with the cauliflower, peas and beans. Sprinkle with the bacon and feta. Spoon the dressing over the salad and serve.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/roasted-cauliflower-salad/

Tabbouleh

It was only when I arrived in Beirut I discovered Tabbouleh is not a grain salad with some herbs. Quite possibly the national dish of Lebanon, it is much rather a beautiful deep green, fresh herb salad with some grains. Neither did I  know that you eat the salad with romaine lettuce or tender white cabbage leaves, scooping up the salad with its lemony olive oil dressing, which I think is the most wonderful way of eating the salad. They say food always tastes better when using your hands and this is such a tasty example. (I used some cos lettuce leaves for the photos which sort of worked but I found they were not sturdy enough.)  This recipe was generously given to me by Kamal Mouzawak. Kamal is the brainchild behind Souk El Tayeb and subsequently Tawlet. He started Lebanon’s first farmer’s market, bringing together producers from different communities within Lebanon, a country mostly known for its wars,  to showcase and share their food, traditions and hospitality. Not only does the market highlight local traditions and foods but celebrate them and plays a definite roll in uniting people. From the market, Tawlet was born a number of years later. A beautiful, modern and airy restaurant but also a social business where profits support local farmers, cooks and producers. Any given day will have another cook in the kitchen. Each day a cook from a different area cooks the food from his or her area, telling the story of that area.  For more photos of my visit to Souk El Tayeb and Tawlet click here and here. I found Kamal and his team’s work so inspirational during my visit to Beirut. And think that the work that they do in Beirut and further afield in Lebanon can be duplicated anywhere in the world. How much do we know of the other communities we share our cities and countries with? And how good would it be to explore, reconcile and get to know them through our common love for food. Back to the Tabbouleh and I need to quote the unchangeable rules of Tabbouleh I received from Kamal : No tabouleh without plenty of parsley, only flat-leaf parsley. Only burghul is used, no other cereal. tabouleh and couscous do not go together – they are complete strangers. There is no room for shrimp, or other fish or indeed any animal product in tabouleh. And one last thing : The tabouleh should be juicy, without swimming in liquid. It is a fresh, slightly acidic salad. Print Yum Tabbouleh Ingredients2 bunches of parsley (about 150g each) a small bunch of mint (about 75g) 2 medium sized spring onions 1 large ripe tomato 1/2 glass fine burgul the juice of 2 lemons 1/3 glass olive oil salt and pepper romaine lettuce or white cabbage leaves to scoop up the saladInstructionsRinse the burgul, drain, and keep it covered in a little water to soak for about 30 minutes. Strip the mint leaves off the stalks. Wash the parsley, mint, tomato and onion and shake off excess water Dice the tomato and add to the burghul. Finely chop the parsley, then the mint, and mix with the burghul and tomato. Finely chop the onions, then add to the rest of the ingredients. Season with salt and pepper. Dress the salad with lemon juice, olive oil and more salt as necessary. Adapted from Kamal MouzawakSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/tabbouleh/

Vegan Fruitcake

This Vegan Fruitcake is my fourth fruitcake I have baked for the blog.  Each year I try to make another version and the idea of a Vegan Fruitcake came to me quickly as I am currently quite interested in vegan baking and a search on the web did not deliver results that exactly blew me away. So I then set about to tweak the recipe of the first fruitcake I baked, the Chocolate Fruitcake of 2013. It is a Nigella Lawson recipe that I have tweaked over the years (seemingly adding more booze with each bake) so with this vegan fruitcake I tried to create as a delicious and festive cake that did not contain any butter, eggs or honey. I am thrilled with the result, it is a rich and very moist cake without being “cloying” and packed with flavour. The appeal of the original Chocolate Fruitcake is that it does not have a lengthy ripening time and only needs to rest for about 10 days or so and it is ready to eat. I replaced the eggs with flax eggs (a mixture of flax meal and water), replaced the butter with coconut oil and added Pink Lady apple sauce for moisture. A fruitcake has to be packed with fruit, I can not stand the supermarket versions where you see more cake than fruit and this cake has over a kilo of fruit in it. I soaked the fruit in coffee liqueur and kept the cacao of the original fruitcake as it does add a delicious depth to the cake. For this Vegan Fruitcake I have simplified all the different types of liquor I used in the original recipe so kept it to coffee liqueur to soak the fruit, half a cup of amaretto to pour over the cake as it comes out of the oven (I love the punchy almond flavour of amaretto but you can use brandy) and then brushing with brandy for the 10 days the cake rests. If you do not want to use brandy, rum makes a flavoursome alternative. Enjoy! I have built up quite a number of recipes over the years that I hope will offer some inspiration for the upcoming holiday season and you can view them at this link : Christmas and Holidays Print Yum Vegan Fruitcake Ingredients150g dried prunes, chopped 500g prepacked dried fruit cake mix 100g raisins 100g sultanas 200g glace cherries 175g coconut oil 300g dark muscovado sugar 150ml coffee liqueur juice and zest of 2 oranges 2 tbsp cacao 2 tsp mixed spice 1 tsp instant espresso powder ½ tsp salt 45ml flax meal 110ml water 175g flour 100g ground almonds 100g apple sauce 100g mixed nuts of your choice, roughly chopped (optional) 1 tsp baking powder 100ml brandy, rum or amaretto extra brandy or rum for brushing during resting InstructionsPlace the fruit, coconut oil, sugar, liqueur orange juice and zest, cacao, mixed spice, espresso powder and salt in a saucepan and slowly bring to a slow boil while stirring Simmer for 10 minutes, remove from the heat and let it stand to come to room temperature Pre-heat the oven to 150 degrees C. Line the sides and bottom of a 22cm loose bottom cake tin with baking paper Double line the sides of the tin with baking paper and make sure the paper is about 3cm higher than the edges of the tin In a large bowl, add the flax meal and water, mix and let it stand to thicken for a few minutes Add the fruit, flour, almonds, apple sauce, nuts (if used), baking powder to the flax mixture and mix well Spoon the mixture into the prepared tin and bake for about 2 hours or more until the cake is firm and the top is quite shiny Start testing if the cake is cooked 15 minutes before 2 hours are up by inserting a cake tester into the middle of the cake Do not worry if there is a very slight bit of moist batter attached to the tester but it must not be raw batter attached to the tester If the cake is too uncooked return to the oven for another 15 minutes and test again and repeat if needed until the cake is cooked through Cover the top with foil so that the cake does not become too dark on top When the cake is cooked, remove from the oven and pierce some holes with the cake tester Pour the brandy, rum or amaretto carefully over the hot cake Let the cake cool down completely and remove from the cake tin Wrap tight in tinfoil and let it rest for 10 days in an airtight container brushing with more brandy every few days until serving Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/vegan-fruitcake/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook Check out the other Fruitcake Recipes : Chocolate Cherry Spelt Fruitcake Flourless Chocolate Fruitcake Chocolate Fruitcake  

Vegetable Pies

These should in all honesty be called “Clean Out the Fridge Pies” but Vegetable Pies sound so much better. And if truth be told they really are just collapsed veggie souffles but so tasty that making them, waiting for them to collapse and packing them for your lunch box or picnic makes perfect sense. After the two weeks of eating like a king while we were shooting in France I am trying to make a concerted effort to eat a bit cleaner. But I have gone straight on to another project where we are shooting food 4 days of the week, so dinner is left overs from the day’s shoot. Which meant I have had a head of cauliflower, pack of baby marrows and half a packet of baby spinach giving me the evil eye every time I open the fridge. I wanted to put my own spin on a souffle I had before which by the time I wanted to eat it, had already cooled down and sunk, so I tipped it out of the ramekin and ate it as a pie. It stuck with me that souffles are always this mad rush to make and serve but they taste really good at room temperature as a light meal. These will be a hit with the vegetarians, the LCHF followers and the gluten frees. But I can guarantee you that those of us who do not follow any of these regimens will be very happy too. Even the most ardent meat eaters will feel satisfied. Pack them for lunch, take them with on your next picnic, have them for breakfast or serve them as a light dinner with a cup of soup for the autumn chill. A reminder that we have set a second date for 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 Vegetable Pies Ingredientsbutter for ramekins 1 tbsp butter 1 clove garlic, finely chopped 350g baby marrows/zucchini, grated 100g baby spinach pinch of paprika pinch of grated nutmeg 400g cooked cauliflower, mashed 6 eggs, separated 1/3 cup grated Parmesan cheese salt and freshly ground black pepperInstructionsGenerously butter 4 one and half cup ramekins. Preheat the oven to 170 degrees C. Melt the butter and gently fry the garlic until soft. Add the grated baby marrows/zucchini and spinach and cook for about 10 minutes, while stirring occasionally until soft. Mix in the paprika, nutmeg and mashed cauliflower. Beat the egg yolks with the cheese and mix in the vegetables. Beat the egg whites in a clean, dry bowl until stiff. Add a third of the egg whites to the vegetable mixture and mix well. Gently fold in the rest of the egg whites until just combined. Pour the mixture into the ramekins and bake for 30 – 35 minutes until puffed up and golden. Serve immediately or let it cool down for 10 minutes or so, gently tip out of the ramekins and eat at room temperature as a pie.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/vegetable-pies/ More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook    

error: Image can be purchased on www.stockfood.com