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Baking

Boozy Chocolate Coffee Puddings

I have two types of favourite email. The first is a payment notification and the second is a brief for a recipe that includes the words rich, sticky and boozy. And these Boozy Chocolate Coffee Puddings came from receiving such a brief from the Sunday Times for the 14 June 2015 issue of their Food Weekly Supplement. It is winter so I wanted to do a baked pudding and I thought a boozy spin on a self saucing pudding would be great for a Father’s Day dessert. They are so easy to make and I have to confess I did not do too much except for replacing a good quantity of the milk with a coffee liqueur. And then amped up the chocolate by adding 50g of roughly chopped 70% dark chocolate to not only give it that extra richness without adding to the sweetness of the pudding but the thought of molten chocolate in a pudding is hard to exist. These are not the prettiest puddings to come out of the oven and look even worse with the water floating on top when you put them in the oven. Once cooked, they will be too hot to eat so let them stand for about 10 minutes depending on your room temperature to cool down and to allow for the rich sauce to form on the bottom. You could give them a light sprinkle of icing sugar but they are utterly delicious as they are. But saying that vanilla ice cream would be very good too. Or some fresh raspberries to add a bit of tartness to all that richness. I have to admit I piled all the cold puddings into a dish after shooting and placed them in the fridge. They were so incredibly good eaten cold too. 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 Boozy Chocolate Coffee Puddings Ingredientsbutter for greasing 75g plain flour a pinch of salt 1 ½ tsp baking powder 2 tbsp cocoa powder 45g caster sugar 100ml milk 150ml coffee liqueur 40g butter, melted 1 egg 1 tsp vanilla extract 50g dark chocolate roughly chopped Sauce 90 g soft brown sugar 1 tbsp cocoa 200ml boiling waterInstructionsPreheat the oven to 180 degrees C. Grease 4 x 250ml capacity ramekins. Sift the flour, salt, baking powder and cocoa in a bowl. Stir in the caster sugar. Whisk the milk, liqueur, butter, egg and vanilla together and mix in with the dry ingredients and beat until smooth. Mix in the chocolate and spoon the mixture into the ramekins. For the sauce, mix the sugar and cocoa and spoon on top of each pudding. Gently pour the boiling water over the pudding and bake for 15 minutes until the tops are firm. Remove from the oven and let the puddings stand for about 5 minutes to cool for a bit as it will be very hot and for the sauce to settle on the bottom. Sprinkle with icing sugar and serve with ice cream, cream or coffee liqueur if desired.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/boozy-chocolate-coffee-puddings/ *This recipe was first published in Sunday Times Food Weekly* More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook

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    

Gateau Invisible

I first came across photos of the Gateau Invisible (Invisible Cake) on Federica Di Marcello’s beautiful Instagram account and immediately asked her if she had a recipe for it. She directed me to her blog and after a quick google translate I had a recipe for the apple cake and could go ahead and bake it. The cake is clearly not invisible but rather refers to the all the layers of fruit with hardly any cake batter holding it all together, ending with a cake of just layers upon layers of apples. And therefor the name Gateau Invisible.  I have only seen it made with apples but since we are in autumn decided to use pears and it turned out just great. The batter is like a thin crepe batter into which you mix all the pear slices, then spoon into a cake tin and bake for close to an hour. I added a whole lot of spices to the batter for more flavour and topped the cake with some flaked almonds for a bit of added texture. The cake is delicious and not overly sweet with most of the sweetness coming from the pears.  So it is a great dessert or treat for those who do not like very sweet desserts. The easiest way of slicing the pears is to use a mandolin but you can also take a short cut (like a did) and pass them through the slicer of a food processor. The slices won’t be as uniform as using a mandolin but it does save a bit of time. Serve the gateau as is or with some cream or a splash of custard. I think a spoon of ice cream will be delicious as well. Enjoy! Print Yum Gateau Invisible Ingredients700g Beurre Bosc pears (approx 6) 80g cake flour 12g of baking powder 1 tsp ground cinnamon ¼ tsp ground cloves ¼ tsp ground nutmeg ¼ tsp salt 2 large eggs 45g dark Demerara sugar 25g butter, melted ½ tsp almond extract (optional) 1 tsp vanilla extract 100 ml of milk 50g almond flakesInstructionsPreheat the oven to 180 degrees C Grease and line a 20cm square loose bottomed cake tin or 22cm round loose bottomed cake tin Sift the flour with baking powder, spices and salt Whisk the eggs and sugar for about 5 minutes until thick and foamy Add the melted butter and mix Add the flour, alternating with milk to the eggs, stirring by hand and taking care not to over mix Set the batter aside and prepare the pears by cutting into quarters and removing the core Slice the pears very thinly, using a mandolin or food processor slicer Add the pears to the batter immediately to prevent discolouration and mix well to cover all the pears Spoon the mixture into the greased cake tin and level the top Sprinkle with the almond flakes and bake for about 50-55 minutes, until lightly browned and a inserted toothpick comes out clean. Allow the cake to cool completely before removing from the tin and serve Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/gateau-invisible/ Here are a few more of my favourite fruit desserts : Spiced Pear Cake Clementine Almond Cakes Roasted Plum Pavlova Caramel Poached Clementines More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Pissaladière

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

Breads

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

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

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

Flatbreads with Grilled Zucchini dressed in Lemon and Hemp Seed Oil

I think these Flatbreads with Grilled Zucchini dressed in Lemon and Hemp Seed Oil is a whole lot of summer on a plate. It is fuss free entertaining for long lazy lunches and easy evening dining while the summer sun slowly sets, served with a glass of crisp white wine. Lemcke Fine Oils recently sent a few of their oils to try and I since I am most familiar with their coconut and sesame oils, I was very keen to use the Hemp Seed Oil which was included in the delivery. Cold pressed, it is very high in omega 3 and omega 6 essential fatty acids which makes it a super healthy oil. As you can not heat the oil, baking and frying is out of the question so it is at its best used in dressings, smoothies, dips and stirred into warm vegetables and soups. The oil has a nutty flavour and I used it to make a dressing for the grilled zucchini. I mixed it with some mint, chili, garlic and lemon and then dressed the just grilled zucchini, letting it cool down and marinate while making the yoghurt flatbreads. Yoghurt Flatbreads is currently one of my favourite things. They are easy to make and does not require any rising time and not much kneading. They cook within minutes to deliver a soft and slightly charred pocket of bread. I decided to spread the flatbread with one of my other favourite things, homemade labneh. The soft flatbread with a good slather of salty homemade labneh, topped with the smoky zucchini in its lemony dressing is a delicious mouthful. For extra hits of flavour sprinkle some micro herbs or mint on top. You could replace the labneh with a homemade ricotta style curd cheese and I have a super easy recipe right here. The zucchini makes a delicious salad on its own if you do not want to make the flatbreads or labneh. Add tomatoes, roasted pumpkin, any other veggies of your choice or left over roast chicken if you have in the fridge. Moisten it with more hemp seed oil and lemon juice and add a small handful of micro herbs. So good! Click here for more labneh recipes and click here for more vegetarian recipes Print Yum Flatbreads with Grilled Zucchini dressed in Lemon and Hemp Seed Oil IngredientsDressing: 3 tbsp hemp seed oil 1 tbsp lemon juice 1 clove garlic, mashed good pinch of chili flakes salt and pepper to season 400g zucchini (baby marrows), thickly sliced at an angle olive oil for coating Flatbreads: 400g self raising flour 350g full fat plain yogurt 30ml water olive oil for brushing To serve: labneh (recipe for homemade labneh on heinstirred.com) micro herbs mint leaves InstructionsMix the dressing ingredients and set aside Coat the sliced zucchini in some olive oil Heat a griddle pan to very hot and fry the zucchini slices in batches and in a single layer for four minutes on each side until slightly softened and with a few charred “stripes” Dress the warm zucchini with the dressing and set aside Make the flatbreads by combining the flour and yoghurt in the bowl Mix until it stars to form a dough. If the dough is too dry, add half of the water and continue to knead until the dough is together. Add more water if needed and knead until you have a smooth dough Place the dough on a lightly floured surface and work it into a large disc Divide the dough into 10 – 12 equal pieces and roll each piece to just over half a cm thickness Heat a non stick pan until hot Make 2 slashes in each flatbread with a sharp knife and cook the flatbreads for about 2 – 3 minutes on each side until lightly charred Brush each flatbread with some olive oil as it comes out of the pan To serve: Top each flatbread with some labneh and grilled zucchini Sprinkle with micro herbs and/or mint and serve Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/zucchini-dressed-lemon-hemp-seed-oil/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Cheesy Bacon and Chorizo Pull Apart Loaf

I am the first to admit that this Cheesy Bacon and Chorizo Pull Apart Loaf is one big gluten, fat and carb festival but it is so delicious. And you are not going to eat it every day so a bit of an indulge once in a while is not a bad thing. And at least there is no added sugar in here so that makes it a little bit better hey? It is a lip smackingly delicious combination of fried bacon and chorizo mixed with mature cheddar and mozzarella cheeses and chopped jalapeno chillies, stuffed into a loaf of bread. The loaf is drizzled with the garlicky bacon and chorizo fat and then baked until melted and crusty. It is so good when it comes out of the oven and you can serve it as a replacement to garlic bread at a barbecue or with a wintery soup or stew. Place it in the middle of the table straight from the oven and let the guests help themselves. The inspiration for the Cheesy Bacon and Chorizo Pull Apart Loaf comes from a recipe I saw on The Broken Bread. I must have seen an image on either Instagram or Pinterest and immediately wanted to try it. It has been a while since I have made the Gourmet Stuffed Braai Loaf which is one of my most popular (and most stolen) recipes and I have been wanting to make something “next level” for a while now. I decided to use a sourdough because if I am going to eat bread it must be good bread. It is quite a substantial loaf of bread so I found it needed a bit more oil drizzled over it when it came out of the oven the first time. If you are going to use a “lighter” type of loaf you probably won’t need to drizzle with any extra olive oil. You want the bread full of flavour so stuff every nook and cranny. The quantity of ingredients is for a large round sourdough loaf. Adjust accordingly for the size of bread you will be using but if there is any filling left over sprinkle it over fried eggs, toast or an omelette filling. Enjoy!   Print Yum Cheesy Bacon and Chorizo Pull Apart Loaf Ingredients1 round sourdough loaf 150g grated mozzarella cheese 150g grated mature cheddar cheese 150g crispy fried bacon bits (keep the fat in the pan to fry the chorizo) 150g fried chorizo sausage cubes (keep the fat in the pan to fry the garlic) ½ cup sliced pickled jalapenos, chopped 3 cloves garlic, mashed 60ml Baleia Extra Virgin Olive Oil 4 tbsp chopped parsley, for garnish InstructionsPreheat the oven to 180 degrees C Place both cheeses in a medium bowl along with the bacon and chopped jalapeños Toss the cheese, bacon, chorizo and jalapenos to combine and set aside Place the bread on a cutting board and slice the bread into 1½ cm slices, making sure not to cut all the way through the bread. Rotate the bread 90°and slice the bread again creating a cross hatch pattern Use the same pan with fat that the bacon and chorizo was fried in, add the olive oil and garlic and gently fry the garlic for a minute or so. Set aside to cool Place a sheet of tin foil large enough the cover the bread on a baking sheet and place the cut bread on top Stuff all the rows of the bread with the cheese mixture, making sure the bread is stuffed all over with the filling Drizzle the garlic oil over the entire loaf, letting the oil drip down into the bread Wrap the load tightly with the tin foil and bake for 20 minutes Increase the heat to 200 degrees C, remove the bread from oven, and unwrap the bread Drizzle with more olive oil if required and place back into the oven and bake for an additional 8-10 until crisp and browned Removed from oven, remove foil, and serve immediately Adapted from The Broken BreadSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/cheesy-bacon-chorizo-pull-apart-loaf/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube ** Disclaimer: Olive oil sponsored by Baleia Extra Virgin Olive Oil I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples.

Breakfast

Tomato and Basil Savoury Crepe Cake

This beautiful Tomato and Basil Savoury Crepe Cake came into being after the lovely people at ZZ2 delivered their Mouthwatering Box a short while back. The box was filled to the brim with all kinds of tomatoes including  LSL tomatoes, Romanitas, Bacio, Rigoletto, Sante as well as some onions, avos and sundried tomatoes. The brief was to create a dish using two or more of the ingredients in the box and to keep the ingredients the hero of the dish. We’re at the end of Autumn with Winter not that far away but I wanted to be transported to Summer so the idea was to make something different yet summery and beautiful to be eaten outdoors with a glass of ice cold wine while celebrating beautifully ripe produce. And I’ve wanted to do a crepe cake in ages. If anyone understands tomatoes it is the Italians, so I immediately grabbed The Italian Cooking Course written by Katie Caldesi. I met Katie in 2007 in Tuscany when we cooked with her and her husband over a week in July. Since then her book is my go to Italian inspiration. In the book she has a recipe for a fresh tomato sauce which does not use tinned tomatoes but fresh ones. The beauties in the ZZ2 Mouthwatering Box were just perfect to make the sauce and by combining it with these tasty basil pancakes which Katie also has a recipe for in the book, I think I have managed to create something different, summery and beautiful. This is would be a great brunch dish or a savoury addition to an afternoon tea table. Top it with some roasted tomatoes to add a splash of extra colour.   You can also tell ZZ2 what dish you would create with the same box of ingredients. Visit their Facebook page and leave your entry as a comment on the page. If your entry is drawn you will win your own ZZ2 Mouthwatering Box and a R1000 voucher from Checkers. * I was invited to take part in the campaign. Print Yum Tomato and Basil Savoury Crepe Cake IngredientsPancakes 4 eggs 250g flour 2 tbsp olive oil 500ml milk ¼ cup chopped basil 100g parmesan cheese, grated Tomato Sauce 1kg fresh and ripe tomatoes, quartered 4 sprigs basil (about 10 leaves) 1 medium onion, peeled and quartered 75ml olive oil 2 cloves garlic, peel and squashed 2 fresh chillies, chopped salt and ground black pepper 1 tbsp caster sugar Roasted Tomatoes 600g vine tomatoes olive oil for drizzling salt and black pepper fresh basil for garnishInstructionsMake the sauce: Place the tomatoes, onion and 2 sprigs of basil in a large heavy-based saucepan. Cover the pan with the lid and cook over a medium heat for 45 minutes, shaking the pan every 5 minutes, until the tomatoes have released their juices and softened. Remove the basil. Remove from the heat and use a stick blender to blend the tomatoes to a smooth sauce. Heat the oil in a pan and add the garlic cloves and chili. Gently fry the garlic and chili for a few minutes and add the tomato sauce and rest of the basil. Check the seasoning and add the sugar to taste. Bring the sauce to the boil, then let it simmer over a low heat, uncovered, for about 45 minutes until reduced and a concentrated flavour. Roasted Tomatoes: Preheat the oven to 200 degrees C Place the tomatoes on a baking tray and drizzle with some olive oil and season with salt and black pepper. Roast for 30 minutes until the tomatoes and cooked and the skins blistered. Set aside Make the pancakes: Whisk the eggs, oil and salt in a bowl and add the flour and milk a little add a time, whisking well after each addition, making sure the mixture is smooth and glossy. Stir in the herbs and let the mixture stand for 30 minutes. Oil a non stick frying pan with a bit of extra oil and pour a ladleful of the batter in the pan, tilting it to spread the mixture evenly. Turn the pancake over after 2 minutes and cook on the other side. Repeat the process until all the batter is used up. Assemble: Set the oven temp down to 180 degrees C Lightly grease a spring form cake tin and place it on a baking tray. Place a pancake on the bottom of the tin, top with some tomato sauce and sprinkle of cheese. Build up layers of pancakes, sauce and cheese and finish with a layer of sauce topped with cheese. Bake for 30 minutes. Let it stand for 10 minutes, remove from the tin and place on a serving dish. Serve topped with the roasted tomatoes and fresh basil and serveSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/tomato-and-basil-savoury-crepe-cake/ Adapted from Katie Caldesi More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook

Zucchini Labneh Naan Pizza

It is Meat Free Monday and I have another recipe idea in one of my favourite styles of cooking (after ice cream and baking of course), “easy breezy dude food”. This Zucchini Labneh Naan Pizza is quick, easy and delicious summer food. Naan pizza is without a doubt one of my favourite quick meals. Be it this summery vegetarian version or as a Naan Breakfast Pizza I did a while ago. If you are keeping the naan pizza as simple as here with just labneh and zucchini it is imperative that you use the best ingredients. Find the restaurant that makes the best naan in town, get some organic zucchini (from the farmer’s market if you can) and of course use the best labneh. And I have to say that home made labneh with be the best. Labneh is very easy to make and I have a great recipe you can use. You will need 1kg double cream full fat plain yoghurt a big pinch of salt Line a wire mesh strainer with cheese or muslin cloth and place it over a bowl. Add the salt to the yoghurt, mix and place into the lined strainer, cover and leave in  a cool area or the fridge for 24 hours to drain. It is then ready to use. I love the simplicity of the recipe but if zucchini does not take your fancy you could change the toppings as you please. Any of the usual pizza toppings will work, veggie or non veggie. You can also flavour the labneh with herbs or a condiment like a chutney or hot sauce. You can also replace the labneh with ricotta or a similar soft cheese. Enjoy! ** 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 Zucchini Labneh Naan Pizza IngredientsFor 1 Pizza 1 large Zucchini, sliced about ½ cm thick Baleia Extra Virgin Olive Oil for frying 3 tbsp labneh cheese (or more to taste) 1 fresh naan bread sea salt flakes, freshly ground black pepper and chilli flakes to season InstructionsFry the courgettes in a good glug of olive oil until golden on both sides Spread the labneh on the naan bread and scatter with the fried courgettes Sprinkle with sea salt, black pepper and chilli flakes and serve immediately Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/zucchini-labneh-naan-pizza/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook A few more of my recipes with labneh : Zucchini Labneh Tart Pistachio Labneh Ice Cream How to make Labneh  

Mini Souffle Frittata

One of my favourite food blogs is Hortus Cuisine. I love the design of the blog and Valentina’s photography is incredible. There is an ethereal quality to her work which has me mesmerized whenever I look at it. A few weeks back she posted a recipe for Moufflèes – Egg Muffins which was the inspiration for this recipe. And as my foodie luck would have it, it was the 2014 Food Blogger Indaba a few weeks ago and in the goodie bag was a packet of Nouvelle Mushrooms’ dried porcini mushrooms which I knew would be perfect for this recipe. Eggs, bacon, mushrooms, cheese and tomato all mixed in a delicious and easy to make breakfast treat. The muffin cases might not be the most glamorous way of serving these but it makes them “portable” for a picnic, breakfast on the run or lunch box. Of course the flavour combinations are endless. Replace the bacon with crispy fried chorizo, poached haddock or a veggie such as broccoli will work as well. Print Yum Mini Souffle Frittata Ingredients6 eggs, separated 1 teaspoon olive oil 2 tablespoons grated parmesan cheese olive oil for frying 1 small onion 6 rashers of bacon 25g dried porcini mushrooms (reconstituted as per packet instructions)(keep the liquid for stock) 2 tablespoons full fat Greek yoghurt 6 baby tomatoes, halved salt and black pepper to tasteInstructionsPreheat oven to 200 degrees C Line a 12 cavity muffin pan with muffin cases. Chop the bacon into small pieces and fry until crisp in a splash of olive oil. Dice the onion and gently sauté in the same pan as the bacon until soft and starting to caramelize. Roughly chop the reconstituted mushrooms. Add the grated cheese and teaspoon of oil to the egg yolks and beat until fluffy. Mix in the fried onion, bacon, mushrooms and yoghurt and season with salt and black pepper. Using a clean whisk beat the egg whites until stiff. Beat a third of the mixture into the egg yolk mixture until combined. Gently fold in the rest of the egg whites into the egg yolk mixture. Spoon the mixture into the muffin cases, top each muffin with a halved baby tomato and bake for 12-15 minutes until puffed up and golden.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/mini-souffle-frittata/  

Mushroom Pizzas

I am quite taken with these Mushroom Pizzas. Flavoursome and umami-rich flavoursome large brown mushrooms topped with a home cooked tomato sauce, a few of your favourite pizza toppings, some melty mozzarella cheese and you have mushroom pizzas that goes far beyond just a stuffed mushroom. They are sure to add a delicious twist to all that holiday cooking that is just around the corner. I devised the recipe for these mushroom pizzas after I was asked to participate in the#festivemushrooms campaign held by the South African Mushroom Farmer’s Association.  The brief was to come up with a mushroom recipe using either white button, big brown or portabellini mushrooms. I recalled seeing these beautiful large brown mushrooms at the OZCF farmer’s market and decided to use them and turn an average stuffed mushroom into a next level mushroom pizza. The beauty of these mushroom pizzas are that you have endless options in creating them. You can keep them vegan and not use any cheese, keep them vegetarian by using no meat toppings or go the full hog with cheese and various meat toppings. Any friends looking to exclude gluten and carbs will love these too as in my opinion they are a much easier way to cut the carbs and gluten than making a cauliflower based pizza. I think it is crucial to make a good flavoursome tomato sauce so get the sauce going while you prepare the rest of the toppings. Make a caprese version with tomato, mozzarella and fresh basil or keep the kids happy with torn ham and pineapple pieces on top. Meat lovers will be happy with toppings like bacon, pepperoni or chorizo while those who love strong flavours won’t say no to a pizza of tomatoes, capers, olives and anchovies. In fact these mushroom pizzas make it so easy to keep everyone happy by making different ones yet you can cook them all at the same time.  To see the all the other #festivemushrooms contributions check out the SAMFA Facebook page. Enjoy! Print Yum Mushroom Pizzas Ingredients4 very large brown mushrooms, (deep enough to hold the filling) wiped clean 150g Fior Di Latte mozzarella Homemade Tomato Sauce: a generous glug of olive oil 2 crushed cloves of garlic 1 fresh chilli, chopped (optional) 410g tin chopped tomatoes 1 – 2 tsp sugar salt and freshly ground black pepper for seasoning Topping suggestions: Baby tomatoes Fried bacon Fried chorizo Torn ham Pineapple chunks Pitted olives Capers Sliced jalapenos Fresh basil leaves (as garnish) InstructionsFry the garlic and chilli in the olive oil until soft Add the tomatoes and sugar Season with salt and pepper and simmer uncovered for about 15 minutes, stirring often, until the tomato sauce has reduced and thickened Preheat the oven to 220 degrees C Place the mushrooms cap side down on a lightly greased baking sheet Spoon the tomato sauce inside the mushrooms caps and spread the sauce to cover the cap Tear the mozzarella into small pieces and dot the tomato sauce with 2 thirds of the cheese Top the mushrooms with your preferred topping ingredients and dot with the remaining cheese Place in the oven and cook for about 15 minutes until the mushrooms are cooked through and the cheese melted Set the oven to grill and grill the mushrooms for a few extra minutes until the cheese bubbles to a golden brown Serve immediately Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/mushroom-pizzas/ I am thrilled that the Recipe Index has been given a visual makeover. Instead of just a recipe listing, every recipe now shows the image of the dish, making it much easier to search and find a recipe to prepare. I hope you like it as much as I do. More photos, food and travel stories on: Instagram Pinterest Twitter Facebook A few more of my favourite pizza style recipes : Zucchini Labneh Naan Pizza Pissaladière Naan Breakfast Pizza  

Cocktails and Drinks

Christmas Milkshake

  I am sure I got the idea for these Christmas Milkshakes on the treadmill. And it is not the first time that has happened. In all honesty it is such a dull experience being on one, combined with watching news which is hardly ever good, that my mind usually wanders to what I am going to do for the blog. I wanted to do a festive holiday drink but am a bit of a creature of habit and my Fabulously Festive Cocktail remains the drink of choice during December and since I posted it last year, I needed to come up with something new. I then remembered Jennifer Rodda’s Spiced Caramel Milk she posted in May this year. I loved the simplicity of it and it looked so comforting, perfect for a cold winter’s evening.  But it is summer in Cape Town so  it needed to be ice cold as well. So this is the result of a delicious afternoon playing with cinnamon, milk, ice cream and a bit of alcohol. You can make the drink immediately once the milk has infused or if you want it chilled rather, pop the cinnamon milk in the fridge for a few hours to make a tasty cold milkshake. I stuck to a coffee liqueur as I had leftover from the Flourless Chocolate Fruit Cake I made a few weeks back but I think a chocolate liqueur would work well or an almond or even orange liqueur could be divine as well. You do not want to overpower the cinnamon flavour in the milk so bear that in mind. How you drink the caramel layer is up to you. You can mix it in and then drink or you can sip your drink and finish off with a fabulous caramel mouthful. Oh, and before I forget. Dear Jennifer. I know this is probably the 3rd or 4th recipe of yours I have adapted for my blog. I am not stalking you, I just love your work. OK, maybe stalking you a bit but in a good way. In a “let’s spend the day cooking together” kind of way! Print Yum Christmas Milkshake Ingredients1 litre full cream milk 3 cinnamon quills 90ml Kahlua or other coffee liquor 100ml caramel sauce or 5 tablespoons caramel treat thinned with a bit milk or Kahlua to a pouring consistency 4 scoops vanilla ice cream (best quality possible) ground nutmeg Kahlua and brown sugar to decorate the glassInstructionsHeat milk and cinnamon to just below simmer (must not boil). Remove from heat, cover and let stand for 15 minutes. Add the Kahlua to the milk and mix. Place plastic wrap on top of the milk so that no skin forms and refrigerate for about 4 hours (skip this part for a warm milk shake). Dip the glass rim into some Khalua and then press against the sugar to coat the rim of the glass Place a heaped tablespoon of caramel sauce in the bottom of the glass. Gently pour the cinnamon milk up to ¾ of the glass. Spoon a scoop of vanilla ice cream on top and sprinkle with some nutmeg and serve. Adapted from Milk and HoneySchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/christmas-milkshake/

Frozen Watermelon Margarita

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

Strawberry Sangria

The last recipe of 2014 and this Strawberry Sangria could not be easier or more delicious. I was not planning to do another drink so soon after the deliciously decadent Christmas Milkshake but wanted to make the last recipe of the year something really pretty. The brief to myself was to make it beautiful, festive and celebratory and I do think I succeeded in that. I had a lot of fun photographing it as well, ignoring some rules, seeing where the process took  me and I am so happy with the results. This recipe is really worth saving for those of you in the northern hemisphere, where the thought of an ice cold drink is the furtherest thing from your mind at the moment. And for those of us in the southern hemisphere, this is my new summer drink of choice so I do want you to try it! I “permanently borrowed” a vase from my Mom and I think serving it in a vase makes it just a bit more special. I also think that a Rosé bubbly will be perfect for this sangria so replace the standard Rosé with bubbly if you have it. If you want the sangria to be a bit sweeter, add a tablespoon or so simple syrup (equal parts sugar and water slowly brought to the boil while stirring, simmered until all the sugar has melted) but I don’t think it needs it at all.   As this is the last recipe of the year I want to thank everyone who has visited this blog for the last year, the wonderful people who subscribe to the blog and all my followers on the various social media channels. There has been so many lovely comments and messages from all over the world and that keeps me dedicated and inspired to keep  delivering interesting and delicious recipes with beautiful photos – the heinstirred way. I am leaving on Friday for a short trip to Beirut. To explore, smell, eat, get lost, photograph and discover. Did I say eat and photograph? It is a place that has fascinated me since reading an article in my teens and I am really excited that I have the chance to go. So I guess January’s recipes will have a distinct Lebanese feel to them. I am looking forward to share some of my discoveries with you and plan to do at least one post from there while travelling. So indeed it might not be the last post of the year but I want to wish everyone a happy and safe festive season which ever way you may celebrate. With foodie love Hein x Print Yum Strawberry Sangria Ingredients750 ml dry rose wine (chilled) 250ml apple juice (chilled) 750ml strawberry juice (chilled) 250ml soda water (chilled) Garnish 250g strawberries, stem on and sliced in halve mint leaves iceInstructionsMix the liquids in a large glass jug with 3 litre capacity. Add some ice cubes to chill more and garnish with the strawberries and mint leaves.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/strawberry-sangria/

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/

Chocolate

Churros with Dark Chocolate Sauce

As I perused the menu at Benguela Brasserie and Restaurant and saw that each dessert was served with a different ice cream, I knew I was going to get on just fine with the chef, Kelly-Anne Pietersen. I was there to photograph her food and you are aware that you are stepping into someone’s domain. What I was not prepared for was her incredible eye for colour and how she combines it with such beauty and ease on each plate. Bonus was walking away with her Churros with Dark Chocolate Sauce recipe which I have recreated for the blog. I spent some time chatting with Kelly-Anne and she mentioned that the menu changes very often, in fact as often as possible. It is built around what is fresh and available. I mention that there is a distinct familiarity in ingredients and a feel of comfort in each dish. “We’re on the Garden Route so exotic ingredients are not that available and if it is, it’s expensive. Plus I have to listen to what my diners want. It is a mix of locals plus foreign visitors so we have to find that balance in keeping everyone satisfied.” “Food is supposed to be enjoyed and be comforting”, says Kelly-Anne. But comfort does not mean old fashioned. She looks at trends but guests want classics and familiar dishes. She will tweak the classics with elements of the latest trends and modernity. Kelly-Anne’s influences range from Michel Roux Jr (who she would love to cook with one day) to Liam Tomlin and Gordon Ramsay whose books she own. When I ask Kelly-Anne what her favourite ingredient is she quickly says an onion. “It is a base ingredient that changes flavour depending how you cook it. It can go from harsh to sweet, all depending how you cook and want to use it”. Elimination of wastage is an important element in running her kitchen and she has one of the best solutions I have heard. She incorporates it into ice cream. Brownie cutoffs, marmelade made from left over orange peel and syrup, even pink butter icing find its way into interesting and delicious combinations of ice cream to go with the desserts on the menu. The best part of being a chef? “I love seeing guests eating my food in silence, almost in awe and keeping it as a memory.” Kelly-Anne graciously gave me her churro recipe as I don’t have one on the blog yet. On the day she served it with a white chocolate ice cream, covered in a chocolate dome which collapsed into a sweet and creamy pool with the drizzled hot chocolate sauce. I decided to make a spiced caramel sauce as variation and have included it in the recipe or you can make a spiced dulce de leche from this recipe of mine. It makes enough for a dipping sauce for the churros. You can halve the chocolate sauce quantities if you want to serve it as just a dipping sauce with the churros. Below is a gallery of my day : More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook Print Yum Churros with Dark Chocolate Sauce IngredientsChurros( Choux Pastry): 250g Water 100g butter 125g flour 2 Eggs Cinnamon sugar: 100g Sugar 5g cinnamon powder Chocolate sauce: 1 shot espresso coffee 200g 70% dark chocolate 500ml cream Vanilla ice cream – optional to make or buy: 1 Vanilla pod 250ml milk 250ml Cream 125g sugar 5 Egg yolks Spiced Caramel (by heinstirred): 1 tin caramel treat (dulce de leche) ½ tsp salt ½ tsp ground ginger ½ tsp sweet paprika ¼ tsp nutmegInstructionsChurros: In a sauce pan bring water and butter to a boil until the butter has melted. On a medium heat add the flour and stir with wooden spoon until mixture forms a ball. Remove from heat and place into a mixing bowl and allow to cool. Once the mixture is room temperture, mix in the eggs one at a time. Mixture will be soft and can be placed into a piping bag with a star nozzle Place in the fridge to chill for about 1 hour. In a medium saucepan fill the pot half way with oil and put on a medium heat. Once oil is hot, start frying off the churros into any shape desired. When golden and crisp, toss them into the cinnamon sugar. Chocolate sauce: In a saucepan place chocolate, espresso and cream over a low heat and whisk while chocolate melts. Reheat when serving. Vanilla ice cream: Split the vanilla pod in half and remove all the seeds. Place seeds and pod into a pot with the cream and milk and bring to a boil. In a mixing bowl whip up the eggs yolks and sugar until ribbon stage. Slowly pour the warm milk mixture onto the egg mixture, whisking continously. Allow to cool down before placing into an ice cream machine and churn Too serve: Warm the chocolate sauce and place into a milk jug. Top the churro with vanilla ice cream and pour warm chocolate sauce over. To make the spiced caramel, add about 1 -2 tbsp hot water to the caramel treat and mix to soften the caramel to a sauce consistency. Mix in the spices and let it stand for 30 minutes to infuse. Serve as a dipping sauce for the churrosSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/churros-with-dark-chocolate-sauce/ Benguela Brasserie and Restaurant is situated at the Lakeside Lodge and Spa in Sedgefield. They offer a 2 and 3 course lunch and dinner menu every day. Disclaimer : I was an invited by Red Carpet Concepts to visit Lakeside Lodge and Spa and photograph the food for heinstirred.com  

Doughnut Ice Cream Sandwiches

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

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      

Chocolate Miso Brownies

My palate tends to veer to the flavours of the Mediterranean and Middle East so I am a bit late when it comes to cooking with miso. I have been wanting to use it for  a while but never really got round to go find some. It was however an episode of The Great Australian Bake Off in which a contestant made Chocolate Miso Brownies that had me go hunting for miso so that I could bake some brownies. Salt and sweet is usually a winning combination but I was concerned that the savoury saltiness of the miso would overpower but I was quite amazed at how well it works with the chocolate. The savoury (umami) flavour of the miso adds a depth of flavour to the brownies which is really delicious and also intensifies the chocolate flavour. I also found the texture of the crumb to be softer and smoother than a usual brownie. I used red miso in the recipe for the only reason that it was the only type I could find. As it has the deepest flavour you might have to increase the weight if you use white or yellow miso as these have a less intense flavour than red. And of course depending on your taste. You get white, yellow and red miso and I found this handy description of each on The Kitchn: White Miso: This miso is made from soybeans that have been fermented with a large percentage of rice. The actual resulting color can range from white to light beige, and the miso has a definite sweet taste. It’s best used in condiments like mayo or salad dressings, or in light sauces. Yellow Miso: Yellow miso is usually made from soybeans that have been fermented with barley and sometimes a small percentage of rice. It can be yellow to light brown in color. This miso has a mild, earthy flavor and is better for general use in not only condiments, but soup, marinades, and glazes. Red Miso: This is also typically made from soybeans fermented with barley or other grains, though with a higher percentage of soybeans and/or a longer fermentation period. It can range in color from red to dark brown. The deep umami flavor of red miso can overwhelm mild dishes, but is perfect for hearty soups, braises, and glazes. 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. Enjoy! More delicious baking and chocolate recipes here and here More photos, food and travel stories on: Instagram Pinterest Twitter Facebook Print Yum Chocolate Miso Brownies Ingredients200g dark chocolate, chopped 250g butter 265g light brown sugar 4 eggs 1 tsp vanilla extract 70g red miso 200g cake flour 2 tbsp cocoa ½ tsp baking powder InstructionsPreheat oven to 160°C. Line and grease a 20cm square cake tin. Place the chocolate and butter in a small saucepan and melt over a low heat while stirring. Allow to cool slightly. Place the brown sugar, eggs, vanilla extract and miso in a bowl and whisk until combined Stir in the melted chocolate and mix until combined. Sift the flour, cocoa, and baking powder and add to the chocolate and eggs and mix well. Pour into the greased tin and bake for 40 minutes until set. Insert a skewer or toothpick in the centre. Remove the skewer and run your thumb and finger along it. If the mixture on the skewer is moist and forms a ball when your rub your thumb and finger together, it is ready. If you like brunchies less fudgy, bake for an extra 5–10 minutes. Allow to cool in tin Remove from the tin and slice into squares. Dust with a light dusting of cocoa if desired. Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/chocolate-miso-brownies/

Chicken

Slow Roasted Chicken and Potatoes

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

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.

One Pot Chicken and Rice with Chorizo

I have lost count how many times and how many variations I have made of this One Pot Chicken and Rice dish. Hardly any hassle, loads of flavour and you can chop and change the flavours as you please. The recipe comes from Diana Henry’s book called Simple, one of my all time favourite cookbooks. For some reason the recipe never caught my eye and it was only after I saw my friend Hande’s Instagram story where she made her version of it that I went back to the book to find it. As mentioned before, I have made various versions of the recipe and you can flavour the dish as you please. I have done a pick and mix of spices that I had in the cupboard and I have also made a curry version which was really delicious. For this version I added chorizo, sweet red pepper and combined it with garlic and paprika. Absolutely delicious. I added a few steps but the original recipe bungs it all in the pan and and it works perfectly that way. You don’t have to brown the chicken but I do prefer to fry the onions and garlic. I also find that coating the chicken portions in some of the spices before cooking intensifies the flavour as the rice will soak and mellow it so you want bursts of flavour on the chicken skin. The most important step is washing the rice, do not skip that otherwise the rice will end up sticky. (I have made a version with wholegrain basmati last week – worked like a charm.) If you love rice dishes you will love this dish. Loads of flavour and it is so hard to resist another portion. Serve with some yoghurt on the side, roasted veggies, fresh veggies or a simple salad I hope you enjoy this recipe for One Pot Chicken and Rice with Chorizo. 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 One Pot Chicken and Rice with Chorizo Ingredients225g basmati rice 120g chorizo sausage, roughly chopped 1 onion, roughly chopped 1 red pepper, deseeded and roughly chopped 3 cloves garlic, mashed olive oil for frying (if needed) 20ml smoked paprika 15ml ground cumin 5 ml ground ginger 1 tsp chilli flakes (more or less to taste) 8 skin on bone chicken thighs (or thighs and drumsticks) 600ml hot chicken stock sea salt flakes InstructionsPreheat the oven to 200 degrees C Put the rice in a sieve and wash it under running water until the water runs clear Mix the paprika, cumin, ginger and chilli and place about a tablespoon of the spice mix in a large sandwich bag with the chicken pieces Close the bag and shake to coat the chicken Place a large heavy-based oven proof dish that will hold the chicken in a single layer over a medium heat Add the chorizo and fry the sausage for a few minutes until the fat is released Add the onion and red pepper and fry for another 10 minutes until soft (add some olive oil if needed) Add the garlic and spices and cook for another 5 minutes Tip the rice into the pan, add sea salt flakes and give it a good mix Place the chicken in the pan and press slightly in the rice Add the stock and sprinkle the chicken pieces with a bit more salt so the skin crisps Place in the oven and cook uncovered for 40 minutes until the top is golden ,the chicken cooked through and the rice crispy around the edges of the panSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/one-pot-chicken-and-rice-with-chorizo/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook A few more of my favourite chicken recipes : Miso Honey Butter Chicken Sumac and Lemon Roast Chicken The Perfect Roast Chicken

Chicken and Chickpea Coconut Curry

I do love one pot cooking.  A delicious dinner in under two hours with minimal fuss and effort. Although it is never too hot outside to have a curry, the days are getting that bit shorter and its time for this recipe to start featuring in many incarnations on my dinner table. I use store bought curry powder mixes without any shame. I do add a bit here and there but feel that mixing a curry blend should rather be left to the masters. If I am not in the mood for a creamy curry I replace the coconut milk with a second tin of chopped tomatoes. You will have to increase the sugar a bit since I find tinned tomatoes always need some sugar. The chickpeas are optional but I like the substance and texture it adds to the dish. The heat of the curry is a personal preference so change the curry powder strength and amount as it suits you. The coconut milk does tone the heat down a bit and the quantities below delivered a mild curry. Add extra chilli to suit your palate. Or have some freshly chopped chilli as a sambal, someone will always need more heat.   Print Yum Chicken and Chickpea Coconut Curry Ingredients1 onion, chopped 2 cloves of garlic, mashed 1 heaped teaspoon grated fresh ginger 1 tablespoon oil 1½ tablespoons hot curry powder ½ tablespoon turmeric 1 heaped teaspoon dried chilli flakes 1 tin chopped tomatoes 3 bay leaves 1 whole star anise 2 teaspoons salt 2 teaspoons sugar 1 tin chickpeas 1 tin lite coconut milk 8 chicken pieces (a mix of thighs and drumsticks) 200g baby spinach, washed salt for seasoning Plain yoghurt and fresh coriander to serveInstructionsPreheat the oven to 180 degrees C Use an oven proof pot with a lid and gently fry the onions, garlic and ginger until soft. Add the curry powder, turmeric and chilli flakes and fry for another 2 minutes while stirring. (The mixture will become dry). Add the tomatoes and cook for 5 minutes. Add the bay leaves, star anise, salt, sugar, chickpeas and coconut milk and give it all a good stir. Add the chicken pieces and gently mix with the sauce. Cook covered for 1 hour. Remove the lid and cook for another 30 minutes. Remove from the oven and stir in the baby spinach leaves. Replace the lid and let it stand for a few minutes for the spinach to wilt. Check the seasoning and serve with steamed rice and a dollop of yoghurt and freshly torn coriander.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/chicken-coconut-curry/ Wine suggestion by Conrad Louw: Curry is probably one of my favourite topics when it comes to pairing food with wine. The choice is as wide as the styles of curry itself. Curry can be hot/mild/sweet/spicy/sour/bitter/etc depending on the region the originally curry dish is from. Not to mention the various Thai curries! I personally like to base my decision on the main ingredient of the curry ie. whether it is poultry, fish, beef or lamb but then you have to take cognisance of the style of curry. Most fragrant white wines such as Riesling, Gewürztraminer, Viognier and Bukettraube usually works, especially if it is slightly off-dry to counter hot chillies. And no better red wine works than a well-made proudly South African Pinotage. For this particular one-pot curry which is aimed towards being milder with the softening edges of the coconut milk, one could go for a lightly wooded Chardonnay. I really enjoy Chardonnay, but for those people who still think it is in vogue to be part of the “ABC” club (Anything But Chardonnay), time to wake up – our Chardonnays are not the overtly wooded wines of decades ago. Keeping you in mind though, get yourself the Tamboerskloof Viognier from the Stellenbosch farm, Kleinood. Creamy but full-bodied, laden with white peach notes and clever usage of older wood, this wine will pair extremely well with the chicken-coconut dish. Try it – you will most unlikely be disappointed. If you enjoy super-hot chilli curry which will make most people look like glow-worms in mating season – then opt for a cold beer, it’s always a winner. More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Christmas and Holidays

Espresso Meringue Mince Pies

This might be my Paula Deen moment. Not THAT moment but rather a deep frying cheesecake moment. I had to wonder if it is necessary to top a mince pie with meringue and the answer was yes, because it is Christmas! I do think these pies look exquisite and so festive. I used store bought fruit mince and my “go to” pastry from Tina Bester’s book Bake. It does not shrink down the sides of the tin and when you do the blind bake it does not have to be filled with beans. The pastry is a real winner and it has worked really well for the Lemon & Pomegranate Cheesecake and Chocolate and Orange Curd Tart. With a silky Italian Meringue crowning glory they are truly special. Serve them as a tea time treat on Christmas day with an espresso or glass of bubbly. But be warned, they are sweet and rich and I think the most ardent Xmas mince pie scoffer would be satisfied after just one.   Print Yum Espresso Meringue Mince Pies IngredientsPastry (you will only use half of it so pop the rest in the freezer for later use): 110g cold butter, cubed 100g castor sugar 1 large egg 250g flour Filling: 475g good quality fruit mince (shop bought) Meringue: 150g castor sugar 150ml water 3 egg whites pinch of cream of tartar 1 heaped tablespoon instant coffee powder dissolved in a teaspoon of waterInstructionsTo make the pastry: Combine the butter and sugar in a food processor and while still running add the egg. Add the flour and mix until it forms a dough. Cover with cling wrap and refrigerate for at least 1 hour. Preheat the over to 180 degrees C. Press the pastry into the tin cavities, refrigerate for 30 minutes and bake for 10 – 15 minutes until pale golden brown. (I usually let the pastry go over the edge and trim it down neatly in the pan once cooled down.) To make the meringue: Bring the sugar and water to a boil while stirring. Reduce the heat slighty and boil until it reaches 115 degrees C. Start beating the egg whites and cream of tarter in a clean bowl with an electric beater until soft peaks form. Continue boiling the syrup until it reaches 121 degrees C. Increase the speed of the beater and slowly pour the syrup into the meringue in a steady stream while beating the meringue. Reduce the speed until the meringue is thick and glossy and has cooled down to room temperature (about 15 minutes). Add the dissolved coffee and whisk for another minute until it is incorporated. Assemble: Fill each cooled pastry case with the fruit mince. Scoop or pipe the meringue on top of each tartlet (as high as possible!) and serve. Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/mince-pie-espresso-meringue/    

Peppermint Crisp Parfait

Once in a while it is fun to give a classic dish a facelift and you can’t get more South African classic than a peppermint crisp tart. This recipe has been in the back of my mind in various forms for about a year now and I only got down to making it when the peppermint choc chip ice cream idea entered the mix (while on the treadmill – the irony of which is not lost on me). And I think it really works. I just love the ice cream melting down into the caramel and biscuits as you eat it – perfuming the dessert with ice cold peppermint. It is not a difficult recipe and just uses seven ingredients. The ice cream is insanely easy – it is based on Nigella’s no churn coffee ice cream recipe – but you need to start a day before to make the ice cream and drain the yoghurt. The ice cream recipe only uses half a tin of condensed milk (makes about 500ml ice cream) which is a pain (unless you have kids or a partner who’d happily eat the other half) so I made the ice cream using a whole tin of condensed milk but doubled the cream, extract and chocolate and had another batch in the freezer for midnight emergencies. And use a good peppermint extract – I don’t think essence will do the trick. I used plain yoghurt (low fat) as I thought mixing the caramel with more cream would make the dessert just over the top rich and it gives it a bit of a cheesecake flavour. And I do think drying out the crushed biscuits is worth the effort. The biscuits remain quite crisp even with the wet caramel mixture on top adding just that bit of texture. The dessert is very rich so you can serve at least 8 portions with this recipe Print Yum Peppermint Crisp Parfait Ingredients½ 385g tin condensed milk 250ml whipping cream 2 teaspoons peppermint extract 100g dark chocolate – half roughly chopped other half grated for later use 500g plain yoghurt 1 385g tin caramel treat (dulce de leche) 1 packet tennis biscuitsInstructionsDrain the yoghurt overnight by lining a wire mesh strainer with cheesecloth and place it over a bowl. Put the yoghurt into the lined strainer, cover and leave in the fridge overnight to drain. Whip the condensed milk, cream and peppermint extract together until just soft peaks form – be careful not to over whip. Fold in the chopped chocolate and freeze for at least 6 hours. Place the tennis biscuits in a plastic bag and finely crush/bash with a rolling pin to look like sand. Pack the crumbs on a baking tray and bake for an 45 minutes at 120 degrees C to dry. To assemble: Remove the ice cream from the freezer to soften a bit. Soften the caramel treat with a whisk to make sure it is not lumpy and mix with the drained yoghurt. Spoon a layer of the biscuit sand into the glasses. Top with some of the caramel/yoghurt mix. Top again with biscuit sand and a bit of the grated chocolate. Top with another layer of the caramel/yoghurt mix. Place a scoop of ice cream on top. Garnish with the rest of the grated chocolate and serve.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/peppermint-crisp-parfait/

Salted Fudge and Tahini Ice Cream (no churn)

The inspiration for this fabulous Salted Fudge and Tahini Ice Cream recipe comes from a recipe I spotted on The Food Fox. Ilse published a recipe for a no churn, soft scoop white fudge ice cream that looked so good and was super easy to make. I used the same method as Ilse’s but amped up the flavour by adding some salt to the sweet and rich fudge. I am still on the tahini bandwagon (and suspect I will remain for a while) so the ice cream got a good few tablespoons of tahini. Oh, and a handful of my favourite African bean to bar chocolate, Afrikoa, that I roughly chopped and stirred in before freezing the ice cream. The Salted Fudge and Tahini Ice Cream is rich but so good. I can easily eat a litre of ice cream all by myself with no problem but with this version, you have a spoonful or two and you’re pretty much satisfied. It freezes like a charm to a smooth ice cream that you will never guess has not been churned. As mentioned, the recipe is super easy and all you need before any other flavourings is some store-bought custard and a tin of condensed milk. Pop the condensed milk in the microwave and cook down at intervals to a thick fudge. Whip the custard and fudge to a smooth consistency, add your flavourings and pop it in the freezer until ready to scoop and eat. You can omit the tahini but it adds a nutty, slightly bitter layer of flavour. And so does the bitter dark chocolate pieces. You need a bit of savoury and bitter to stand up to all the sweetness of the fudge and custard. Go on, add your own flavours, it will be delicious! I hope you enjoy this recipe for Salted Fudge and Tahini Ice Cream. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Print Yum Salted Fudge and Tahini Ice Cream (no churn) Ingredients1 385g tin condensed milk 500ml vanilla shop bought custard, chilled overnight 100ml tahini 1 tbsp sea salt flakes 80g dark chocolate buttons, roughly chopped InstructionsPlace the condensed milk in a large microwaveable container, at least 1 liter capacity Cook the condensed milk uncovered for 2 minutes, then stir well Continue cooking it at 30 second intervals, stirring in between and watching in closely so that it doesn’t boil over the sides When the condensed milk is reduced by about a third, starts going a sandy colour and looks like it wants to split, remove from the microwave, stir vigorously until smooth, then leave to cool completely. (The cooking process takes about 10-15 minutes depending on your microwave) Cool the condensed milk for at least an hour. Place the cooled condensed milk and chilled custard in a blender or food processor and blend/process until the fudgy condensed milk and custard is just mixed Transfer to a mixing bowl and whisk with an electric hand whisk (or stand mixer with whisk attachment) until about doubled in volume and smooth Add the tahini and salt and give it a good mix Taste and add more tahini or salt to taste Mix in the chocolate chips and pour into a freezable container Cover and freeze for at least 3 hours or overnight for a harder consistency Adpated from The Food Fox Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/salted-fudge-tahini-ice-cream-no-churn/ A few more of my favourite recipes with tahini Tahini Choc Chip Banana Bread Quinoa Veggie Burgers with Avo and Tahini Dip Ottolenghi’s Middle Eastern Millionaire’s Shortbread Apple Galettes with Spelt Crusts and Tahini Butterscotch        

Speckled Egg Choc Chunk Oat Cookies

I came across the recipe for these Speckled Egg Choc Chunk Oat Cookies on Instagram a week or so ago and they looked far too good to resist or not bake. And with Easter around the corner, a bit of indulgence is called for. These Choc Chunk Oat Cookies made an appearance Thida Bevington’s Instagram account. Thida is one of those superpower bakers that constantly impresses with her incredible cake decorating skills. What she manages to create with an icing bag is next level and if that is not enough, have a look at what she does with rhubarb here and here. The original recipe comes from Tutti Dolci and Thida gave the Choc Chunk Oat Cookies an Easter look with speckled eggs dotted on top before popping them in the oven to bake. The cookies are chewy, rich, certainly sweet and definitely moreish. I did not change much to the recipe except for playing with the types of sugar, using a soft brown and dark demerara, both from my favourite Natura Sugars. For the chocolate chunks, I used a mix of dark and white from my other favourite,  Afrikoa chocolate. Don’t skimp on the salt sprinkle on top of the cookies when they come out of the oven, they add a salty depth to all that rich sweetness. The recipe will yield about 20 cookies and are quick and easy to make. I would suggest making a double recipe so there is enough the last the whole long weekend! I hope you enjoy this recipe for Speckled Egg Choc Chunk Oat Cookies. If you’ve made the recipe, share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Need more Easter inspiration? Click here     Print Yum Speckled Egg Choc Chunk Oat Cookies Ingredients1 ½ cups rolled oats 1 ½ cups flour 1 tsp corn flour 1 tsp baking powder 1 tsp salt 170g butter, at room temperature ¾ cup soft brown sugar ¾ cup dark Demerara sugar 1 large egg plus 1 egg yolk 2 tsp vanilla extract 240g chocolate, roughly chopped (mix of dark, milk and/or white) TOPPING: small speckled eggs flaky saltInstructionsWhisk together oats, flour, corn flour, baking powder and salt in a medium bowl Beat butter and sugars in a large mixer bowl at medium speed until creamy; beat in egg, egg yolk, and vanilla until combined Reduce speed to low and gradually add flour mixture; beat just until incorporated Fold in chocolate Cover dough and chill in the refrigerator for 30 minutes Preheat oven to 180°C and line two baking sheets baking paper Form golf ball sized balls of dough and place 5 cm apart on the prepared baking sheets (about 9 per baking sheet) Top with speckled eggs, pressing gently to adhere. Bake, rotating the pans halfway through, for about 12 to 13 minutes, until the edges are set Remove from oven and sprinkle with flaky salt Let cookies cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/speckled-egg-choc-chunk-oat-cookies/   A few more if my favourite cookies : Honey and Tahini Cookies Date and Oat Bars Gourmet S’mores

Deli

Chocolate Dukkah

My new favourite thing has to be Chocolate Dukkah. Made with cacao nibs, this is a sweet, chocolate version of the aromatic savoury spice mix, dukkah that is one of my favourite accompaniments to jazz up salads, roast veggies and makes a fab dipping sauce with some olive oil. Chocolate dukkah is a sublime mix of slightly bitter cacao nibs, pistachios, hazelnuts, macadamias and cinnamon, and it makes a delicious dessert topping. I wish it was my idea but originally saw the recipe on Faring Well. I just loved the idea and definitely had to try it. The dukkah is bitter, sweet, chocolatey and crunchy.  Is is so good sprinkled over ice cream and adds a delicious crunch to any dessert. Or jazz up your morning breakfast porridge or cereal with a spoonful of it. You can change the nuts to any variation that appeals to you but keep it at about 100g. I made this batch with shredded coconut but that is entirely optional. To be honest I prefer it without the coconut. I used a pestle and mortar to bash all the ingredients to a chunky mix. But you can use a coffee grinder to get a finer textured dukkah. Replace the coconut sugar with caster sugar or use a pestle and mortar to grind some brown sugar a bit finer and use that. And of course, the nuts have so much more flavour when they are roasted so take the extra few minutes to do that. (Here is The Kitchn’s handy guide to toasting nuts.) The dukkah should last for about 2 – 3 weeks in an airtight container. Enjoy! On a photography note, I have partnered with Nikon South Africa and will present a Food Photography Workshop on the 16th of March 2017 in Cape Town. I will spend the morning showing how I create and style an image and then hand over to participants to style and photograph their own images. I am really looking forward to this workshop and hope to see you there. Follow this link to book your spot. Print Yum Chocolate Dukkah Ingredients40g macadamias 40g pistachios 20g hazelnuts 20g shredded coconut (optional) 20g cacao nibs 2 tsp coconut sugar ¼ tsp cinnamon InstructionsToast the nuts and coconut (if used) Let the nuts cool down and grind nuts, coconut and cacao nibs in a food processor or coffee grinder for a finer texture or bash in a pestle and mortar for a rougher texture Mix in the sugar and cinnamon Adapted from Faring WellSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/chocolate-dukkah/ Click here for more chocolate recipes More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Flatbreads with Grilled Zucchini dressed in Lemon and Hemp Seed Oil

I think these Flatbreads with Grilled Zucchini dressed in Lemon and Hemp Seed Oil is a whole lot of summer on a plate. It is fuss free entertaining for long lazy lunches and easy evening dining while the summer sun slowly sets, served with a glass of crisp white wine. Lemcke Fine Oils recently sent a few of their oils to try and I since I am most familiar with their coconut and sesame oils, I was very keen to use the Hemp Seed Oil which was included in the delivery. Cold pressed, it is very high in omega 3 and omega 6 essential fatty acids which makes it a super healthy oil. As you can not heat the oil, baking and frying is out of the question so it is at its best used in dressings, smoothies, dips and stirred into warm vegetables and soups. The oil has a nutty flavour and I used it to make a dressing for the grilled zucchini. I mixed it with some mint, chili, garlic and lemon and then dressed the just grilled zucchini, letting it cool down and marinate while making the yoghurt flatbreads. Yoghurt Flatbreads is currently one of my favourite things. They are easy to make and does not require any rising time and not much kneading. They cook within minutes to deliver a soft and slightly charred pocket of bread. I decided to spread the flatbread with one of my other favourite things, homemade labneh. The soft flatbread with a good slather of salty homemade labneh, topped with the smoky zucchini in its lemony dressing is a delicious mouthful. For extra hits of flavour sprinkle some micro herbs or mint on top. You could replace the labneh with a homemade ricotta style curd cheese and I have a super easy recipe right here. The zucchini makes a delicious salad on its own if you do not want to make the flatbreads or labneh. Add tomatoes, roasted pumpkin, any other veggies of your choice or left over roast chicken if you have in the fridge. Moisten it with more hemp seed oil and lemon juice and add a small handful of micro herbs. So good! Click here for more labneh recipes and click here for more vegetarian recipes Print Yum Flatbreads with Grilled Zucchini dressed in Lemon and Hemp Seed Oil IngredientsDressing: 3 tbsp hemp seed oil 1 tbsp lemon juice 1 clove garlic, mashed good pinch of chili flakes salt and pepper to season 400g zucchini (baby marrows), thickly sliced at an angle olive oil for coating Flatbreads: 400g self raising flour 350g full fat plain yogurt 30ml water olive oil for brushing To serve: labneh (recipe for homemade labneh on heinstirred.com) micro herbs mint leaves InstructionsMix the dressing ingredients and set aside Coat the sliced zucchini in some olive oil Heat a griddle pan to very hot and fry the zucchini slices in batches and in a single layer for four minutes on each side until slightly softened and with a few charred “stripes” Dress the warm zucchini with the dressing and set aside Make the flatbreads by combining the flour and yoghurt in the bowl Mix until it stars to form a dough. If the dough is too dry, add half of the water and continue to knead until the dough is together. Add more water if needed and knead until you have a smooth dough Place the dough on a lightly floured surface and work it into a large disc Divide the dough into 10 – 12 equal pieces and roll each piece to just over half a cm thickness Heat a non stick pan until hot Make 2 slashes in each flatbread with a sharp knife and cook the flatbreads for about 2 – 3 minutes on each side until lightly charred Brush each flatbread with some olive oil as it comes out of the pan To serve: Top each flatbread with some labneh and grilled zucchini Sprinkle with micro herbs and/or mint and serve Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/zucchini-dressed-lemon-hemp-seed-oil/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Fries with Homemade Furikake Seasoning and Wasabi Mayo (Seaweed Fries)

In hindsight with all the big sport events of the past weekend I should have posted this recipe for Fries with Homemade Furikake Seasoning and Wasabi Mayo last Monday already but have been so focussed with shooting my first feature for a magazine in Germany that planning relevant blog posts flew out of the window. Also known as Seaweed Fries these fries make a delicious delicious umami rich snack and once you start they are hard to resist. The recipe for the Furikake Seasoning makes more than enough seasoning for countless portions of piping hot fries but you can also use it to jazz up roasted vegetables, popcorn, grilled corn on the barbecue in fact any dish that needs a bit of jazzing up. The options are endless. Plus there is a trick to eating these fries. First of all make sure the fries are crunchy golden and piping hot. Give them a good sprinkle of the Furikake Seasoning and then a good shake to make sure all the fries are coated. Dip a few fries in the wasabi mayo, then for a second dip in the Furikake Seasoning and they are ready to be devoured. Repeat the process until satisfied or the fries have run out! Furikake Seasoning is a dry Japanese seasoning usually sprinkled on rice and vegetables. It is made of benito flakes, chopped, dried seaweed (I used nori sheets), sesame seeds and some salt and sugar. You dry fry the nori sheets until crispy, place all the ingredients in a food processor and pulse to a fine texture. I love seaweed. I am always buying those roasted seaweed snacks from Woolies and when I saw the seaweed fries on a friend’s instagram account I had to make them. Finding benito flakes was a bit tricky but I managed to track them down at Chefs Warehouse on Bree Street in Cape Town. As mentioned, the seasoning will perk up many other ingredients so keeping a batch handy is not a bad idea at all. I hope you enjoy this recipe for Fries with Homemade Furikake Seasoning and Wasabi Mayo. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Print Yum Fries with Homemade Furikake Seasoning and Wasabi Mayo (Seaweed Fries) IngredientsFurikake Seasoning : 4 sheets nori 45g sesame seeds 10g bonito flakes 2 tsp sugar 2 tsp sea salt To Serve: Hot Fries Mayonnaise mixed with wasabi (to taste) InstructionsDry fry the nori sheets individually in a pan over a medium heat for about 7 minutes until it starts to brown and break apart easily Place all the ingredients in a food processor and blitz to a course mix Place the hot fries in a large bowl Dress liberally with the furikake and mix well Serve immediately with some wasabi mayo and more seasoning on the sideSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/homemade-furikake-seasoning-seaweed-fries/ More photos, food and travel stories on: Instagram Pinterest Facebook A few more of my favourite snack recipes : Polenta Crumbed Haloumi Chips Sweet Potato Fries with Coriander Yoghurt Zucchini Labneh Naan Pizza      

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!

Desserts

Spicy Salted Caramel Popcorn

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

Pavlova with Brown Sugar Labneh and Strawberries

This is another recipe from the strawberry feature in the September issue of Delicious Australia that I mentioned in the Panna Cotta with Gin Roasted Strawberries recipe from a week or so ago. That recipe was such a hit that I decided to make a few more of the recipes in the feature and this Pavlova with Brown Sugar Labneh and Strawberries came out fantastic. The classic Australian dessert given a Middle Eastern makeover with the use of labneh, pomegranate molasses and rose water. I love labneh (click here to see the various labneh recipes on the blog) and really liked the idea of a sweet labneh on top of the pavlova. The think the tangy richness of the labneh makes for a great alternative to piles of cream. To cut the sweetness of the dessert, a drizzle of pomegranate molasses is added for a much-needed element of sourness. (You can find it at good delis and shops that stock Middle Eastern ingredients). I find rose water a tricky ingredient, too much and you are in trouble but I think the quantity is just right here and it works so well. It adds a heady perfumed, floral flavour to the strawberries and I would really recommend you add it. The dried rose petals are optional but it does add to the festive feel of the dessert. This Pavlova with Brown Sugar Labneh and Strawberries is a decadent and stunning summer dessert and will be welcome on any festive table over the next few weeks. The meringue and labneh do take some time to prepare but I think it is really worth the effort. It is a beautiful dessert loaded with textures, flavours and vibrant splashes of colour. I hope you enjoy this recipe for Pavlova with Brown Sugar Labneh and Strawberries. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Print Yum Pavlova with Brown Sugar Labneh and Strawberries Ingredients1kg full cream yoghurt 60g dark muscovado sugar 1 tsp vanilla extract 6 egg whites 330g caster sugar 3 tsp cornflour 1 tsp vinegar 2 tbsp pomegranate molasses 1 tsp hot water Seeds from half a pomegranate 400g strawberries, hulled ½ tsp rose water Dried edible rose petals (optional) InstructionsMake the labneh by lining a fine sieve with muslin cloth Set over a bowl and add the yoghurt Fold up the edges to cover, then chill overnight or for 12 hours to drain Preheat the oven to 150 degrees C and line a baking tray with baking paper In a clean and dry electric beater, whisk the egg whites to soft peaks With the motor running, add the caster sugar, table spoon by tablespoon, whisking until dissolved Once the meringue is glossy, gently fold through the cornflour and vinegar Spoon onto the prepared tray and shape into a 28cm long rectangle Place in the oven and reduce the temperature to 100 degrees C Bake for 75 minutes until dry to the touch Switch the oven off and leave the pavlova in the oven with the door slightly ajar to cool down completely Discard the liquid left over from the labneh and transfer to a stand mixer Add the brown sugar and vanilla and whisk until combined and place in the fridge Combine the molasses with the hot water Place spoonfuls of the labneh over the pavlova and spread evenly Drizzle with the molasses and scatter with the pomegranate seeds Toss the strawberries with the rose water in a bowl and then scatter over the pavlova Scatter with the rose petals and serve Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/pavlova-labneh-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

Strawberry Polenta Cakes

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

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

Fast and Easy

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  

Aubergine Schnitzel

I love cooking with aubergine an a number of aubergine recipes have made their way to my blog. This Aubergine Schnitzel recipe is a worthy addition to the many delicious ways to enjoy this rather underrated and not so trendy vegetable. The original recipe was sent to me by my favourite foodie and comes from a write up in the Sunday Telegraph about Miguel Barclay’s book, titled Super Easy One Pound Meals.  Amongst the recipes featured was a Sweet and Hot Aubergine recipe that is superb and we have made it a few times now, tweaking it to our own tastes. Leave a message below and I will be happy to send you my version of the recipe. With a meltingly soft interior, covered in a crunchy panko crust, I served the schnitzels with a slightly acidic, packed with herbs, chimichurri inspired dressing to cut through the richness from frying the aubergine slices. I think it adds just the right balance of flavour and freshness. The recipe is super easy with the dipping into the eggs, flour and panko crumbs being the most “difficult” part. Make sure the aubergine is sliced thin enough so that it cooks quickly in the shallow oil. The aubergine schnitzels are best served hot with a good dollop of the herb dressing and a fresh and colourful tomato salad. I hope you enjoy this recipe for Aubergine Schnitzels. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Print Yum Aubergine Schnitzel IngredientsSchnitzels 10 slices aubergine 75g flour 1 tbsp sea salt flakes 2 eggs 60ml milk 200g panko crumbs 2 tsp dried oregano ½ tsp chilli flakes vegetable oil for frying Herb Dressing 10g basil 10g mint 10g parsley ½ red onion, roughly chopped 1 clove garlic, chopped 1 small red chilli, chopped 6 caper berries 60ml Baleia Extra Virgin Olive Oil 30ml red vinegar Pinch of salt Pinch of sugar InstructionsMix the flour and sea salt flakes in a bowl Beat the eggs and milk in another bowl Mix the panko, oregano and chilli in another bowl Dust the aubergine slices with the flour mixture Dip into the eggs and press into the panko mixture Heat a generous amount of oil in a large frying pan – about half a cm or so Cook the aubergine slices in batches until golden (about 5 minutes) Serve with the herb dressing To make the dressing, place all the ingredients in a food processor and blitz to a rough mix Taste, season and serve with the schnitzels Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/aubergine-schnitzel/ 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 Facebook A few more of my favourite aubergine recipes : Miso Roasted Aubergine Chef Loyiso Fried Aubergine with Goats Cheese Roasted Aubergine  

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.

Roast Chicken with Forty Cloves of Garlic

I am sure for every baking and dessert recipe there is a chicken recipe on this blog. Red meat does not really feature amongst the food I love to eat (hello carbs and sugar) and I cook and eat very little fish. I am not at all an “environmentalist” but we seem to hear more bad than good stories when it comes the oceans and have made a conscious effort to eat minimal fish. Personally, when it comes to non plant proteins I prefer chicken and few meals can come close to a delicious roast chicken. Easy to prepare and does not blow the grocery budget to smithereens, this Roast Chicken with Forty Cloves of Garlic is a welcome addition to all the other chicken recipes on the blog. (Do scroll down to the bottom of this post for a few of my favourite chicken recipes, the Peri Peri Chicken is fantastic and the Whole Roast Masala Chicken is one of the tastiest chicken roasts there is. ) From what I’ve read, Roast Chicken with 40 Cloves of Garlic is a classic French dish that Julia Child made popular and trendy in the 60’s and 70’s as she and James Beard revolutionised American cooking. It is a dish I have always wanted to try and as I was stuck with quite a bit of garlic after a shoot recently it was the prefect time to try it out. The chicken is fragrantly garlicky without the garlic overpowering. I used a Martha Stewart recipe as inspiration but made it even simpler. I did not peel the garlic as I thought there would be more than enough garlic flavour coming through and I was right. I swapped the butter for extra virgin olive oil and added 800g baby potatoes to roast at the same time. That way I had less to do and cook and the potatoes were also flavoured with all the garlic in the pan. I did stuff a whole chicken inside the chicken but this is entirely optional. The chicken is deliciously tender and packed with flavour. Of course the garlic lovers can take all those cloves and squeeze the roasted garlic out onto their chicken, potatoes or some crusty bread. Enjoy! Print Yum Roast Chicken with Forty Cloves of Garlic Ingredients40 garlic cloves,unpeeled 1 whole chicken, about 1.3kg rinsed and patted dry 800g baby potatoes, halved Baleia Extra Virgin Olive Oil for drizzling coarse salt and ground pepper 10 sprigs of fresh thyme InstructionsPreheat oven to 180 degrees (fan forced) or 200 degrees Place chicken in a large roasting pan Add the garlic cloves and potatoes and place around the chicken Drizzle all the ingredients with olive oil and season well with salt and pepper Add the sprigs of thyme and roast, basting occasionally with pan juices until a meat thermometer inserted in thickest part of a thigh registers 75 degrees C or the juices run clear (about 60 minutes or so) Transfer the chicken to a platter, cover loosely with foil, let it rest for 10 minutes while letting the garlic and potatoes roasting for an extra few minutes to crisp some more if required) Serve Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/roast-chicken-forty-cloves-garlic/ ** Disclaimer: Olive oil provided by Baleia Extra Virgin Olive Oil I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples. Here are a few more of my favourite chicken recipes : Whole Roast Masala Chicken The Best Peri Peri Chicken Ever Chicken Roasted in White Wine with Lemon and Herbs More photos, food and travel stories on: Instagram Pinterest Twitter Facebook

Grains, Pulses and Starches

Gnocchi alla Romana

This recipe for Gnocchi alla Romana comes from Ilse van der Merwe’s brand new cookbook, titled, Cape Mediterranean – the way we love to eat. Cape Mediterranean is Ilse’s first cookbook and focusses on a South African style of cooking and entertaining deeply influenced by the Mediterranean. A way of cooking that has developed naturally within the Western Cape due to the similar climate we experience and the abundance of fresh Mediterranean-style local produce. Ilse is known for her award-winning blog, The Food Fox as well as the premium food and music lifestyle show, Klankbord which she produces and presents. With photographs by Tasha Seccombe, the book is a visual feast as you page through recipes like Winelands Grape Pizza Bianca, Loaded Hummus, Steamed Saldanha Bay Mussels in Sauvignon Blanc and a White Tiramisu with Cape Brandy (love this recipe!). The recipes are deliciously interesting with lovely flavour combinations ranging from fresh and healthy to rich and indulgent. It was the Semolina Gnocchi with Wild Winelands Mushrooms, Thyme, Mature Cheese and Cream (also known as Gnocchi alla Romana) that caught my eye and I immediately wanted to make. It sounded so good and with another Cape winter storm heading our way it was perfect timing too. The gnocchi is super easy to make and is comfort food at its best. More baked semolina and than true gnocchi (made with potato), it is believed to have its origins in the Middle East and is a well-known dish today in Rome. I tweaked the recipe slightly and added some chopped pancetta to the mushrooms and instead of adding the mushrooms as a topping, I placed them at the bottom of the dishes (I made individual bowls) before arranging and baking the semolina slices on top. I think most important not to skimp on the quality of the cheese, get the best quality and a proper mature hard cheese that will add loads of flavour to the dish. Omit the pancetta and serve the gnocchi as a side dish to a garlicky roast chicken. How delicious! Cape Mediterranean – the way we love to eat is available right now (online and in stores) and is a worthy addition to any cook’s collection. Print Yum Gnocchi alla Romana IngredientsGnocchi 45g butter, melted 35g (1/2 cup) grated Pecorino, Grana Padano, Gruyère or Parmesan cheese 3 egg yolks salt and freshly ground black pepper 1 litre (4 cups) milk 1ml (1/4 teaspoon) ground nutmeg 200g (1 2/3 cup) semolina flour Sauce 60g butter melted 125ml (1/2 cup) fresh cream 35g (1/2 cup) grated Pecorino, Grana Padano, Gruyère or Parmesan cheese 80g pancetta, sliced into small pieces 300g mushrooms, broken into smaller pieces if very large olive oil for frying salt and freshly ground pepper Few sprigs of thyme InstructionsFor the gnocchi line a 30 x 25 x 2 cm baking tray with non-stick baking paper In a mixing bowl, whisk the butter, cheese and yolks, season generously and set aside Heat the milk in a large saucepan, add the nutmeg and season When the milk starts to boil, add the semolina while stirring Reduce the heat to medium and continue to cook while stirring, until the mixture thickens and pulls away from the sides Remove from the heat, add the yolks and cheese mixture and mix until well combined Transfer the mixture to the baking tray, edging it into the corners and smoothing the surface to an even thickness, using a spatula dipped in cold water. Set aside to cool completely Preheat the oven to 180 °C and grease a 25 x 18×5 cm baking dish Fry the pancetta in a pan until crispy and the fat has been released Remove with a slotted spoon and add the mushrooms Fry the mushrooms, adding more oil if needed, until just cooked Spoon the pancetta and mushrooms in the bottom of the baking dish (reserving a few for garnish) Turn the semolina slab out of the tray onto a clean working surface and peel off the baking paper. Cut the slab into whichever shapes you like (squares, triangles etc.) Arrange the cut shapes, slightly overlapping on top of the mushrooms. Drizzle the butter and cream over the gnocchi and sprinkle with cheese Bake for 25-30 minutes until golden and bubbly. Serve with reserved mushrooms (reheated) as garnish Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/gnocchi-alla-romana/ I hope you enjoy this recipe for Gnocchi alla Romana. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. In the mood for more gnocchi? Check out this fab Herbed Ricotta Gnocchi with Mushrooms recipe

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  

Falafel with Spicy Tahini Yoghurt

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

Strawberry Polenta Cakes

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

Ice Cream

Frozen Zabaglione

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

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 

Peppermint Crisp Parfait

Once in a while it is fun to give a classic dish a facelift and you can’t get more South African classic than a peppermint crisp tart. This recipe has been in the back of my mind in various forms for about a year now and I only got down to making it when the peppermint choc chip ice cream idea entered the mix (while on the treadmill – the irony of which is not lost on me). And I think it really works. I just love the ice cream melting down into the caramel and biscuits as you eat it – perfuming the dessert with ice cold peppermint. It is not a difficult recipe and just uses seven ingredients. The ice cream is insanely easy – it is based on Nigella’s no churn coffee ice cream recipe – but you need to start a day before to make the ice cream and drain the yoghurt. The ice cream recipe only uses half a tin of condensed milk (makes about 500ml ice cream) which is a pain (unless you have kids or a partner who’d happily eat the other half) so I made the ice cream using a whole tin of condensed milk but doubled the cream, extract and chocolate and had another batch in the freezer for midnight emergencies. And use a good peppermint extract – I don’t think essence will do the trick. I used plain yoghurt (low fat) as I thought mixing the caramel with more cream would make the dessert just over the top rich and it gives it a bit of a cheesecake flavour. And I do think drying out the crushed biscuits is worth the effort. The biscuits remain quite crisp even with the wet caramel mixture on top adding just that bit of texture. The dessert is very rich so you can serve at least 8 portions with this recipe Print Yum Peppermint Crisp Parfait Ingredients½ 385g tin condensed milk 250ml whipping cream 2 teaspoons peppermint extract 100g dark chocolate – half roughly chopped other half grated for later use 500g plain yoghurt 1 385g tin caramel treat (dulce de leche) 1 packet tennis biscuitsInstructionsDrain the yoghurt overnight by lining a wire mesh strainer with cheesecloth and place it over a bowl. Put the yoghurt into the lined strainer, cover and leave in the fridge overnight to drain. Whip the condensed milk, cream and peppermint extract together until just soft peaks form – be careful not to over whip. Fold in the chopped chocolate and freeze for at least 6 hours. Place the tennis biscuits in a plastic bag and finely crush/bash with a rolling pin to look like sand. Pack the crumbs on a baking tray and bake for an 45 minutes at 120 degrees C to dry. To assemble: Remove the ice cream from the freezer to soften a bit. Soften the caramel treat with a whisk to make sure it is not lumpy and mix with the drained yoghurt. Spoon a layer of the biscuit sand into the glasses. Top with some of the caramel/yoghurt mix. Top again with biscuit sand and a bit of the grated chocolate. Top with another layer of the caramel/yoghurt mix. Place a scoop of ice cream on top. Garnish with the rest of the grated chocolate and serve.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/peppermint-crisp-parfait/

Miso Butterscotch Swirl Ice Cream

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

Proteins

Pork Belly Kebabs

Another long weekend and your braai is going to love these Pork Belly Kebabs. And if you do not have the pleasure of a long weekend do keep these in your arsenal of dishes worth barbecuing. I think this is such an interesting twist on Pork Belly – the food trend which seems to continue unabated. Pork Belly and Cauliflower have probably doubled in price since it has become so fashionable to make and eat. These kebabs are delicious and a wonderful Asian inspired alternative recipe for the usual pork belly dishes or to replace the usual kebabs you might have on the barbecue. A little bit of pre-planning is required as the meat has to marinate a bit but do it first thing in the morning and by lunch time they are ready for the fire. Do not slice the strips thicker than 1cm to ensure the meat cooks through and the marinade permeates the meat. Also make sure you use a light soy or reduced salt soy to ensure the marinade is not too salty and if you are using wooden skewers soak them in water for a while to ensure they do not catch alight while on the barbecue. And feel free to play with the ingredients, more ginger and a dollop or two of hoisin or spicy sriracha sauce will as lip-smacking delicious. A reminder of our Food Photography Workshop next month the 24th. Join us for a creative day in one of the most beautiful spaces, Isabella Niehaus’ home on the dune. There are still a few spots left and more details can be found here. Print Yum Pork Belly Kebabs Ingredients1kg pork belly, bone and skin removed but with some fat left Marinade 150ml cup reduced salt or light soy sauce 100m water 3 cloves of garlic, mashed 3 tablespoons honey 2 tablespoon sesame oil 1 thumb fresh ginger, peeled and finely grated 1 fresh chili, chopped (optional) 1 lemon grass stem, bruised chopped spring onions and toasted sesame seeds for garnish 8 – 10 kebab sticksInstructionsSlice the pork belly in 1cm thick and 5cm long slices. Make the marinade by whisking all the ingredients except the lemon grass stem Pour the marinade over the pork belly, add the lemon grass stem and let it marinate in the fridge for at least 6 hours or overnight Remove the pork from the marinade and thread the strips on the kebab sticks Grill on a griddle pan or on the barbecue turning on each side until cooked throuSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/pork-belly-kebabs/ 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!

Sweet and Sour Tequila Ribs

One of my pet hates are ingredients added to recipes just to be different without much regard for what it actually tastes like. I am aware that these Tequila Ribs could be one of those recipes. Ribs marinated in tequila and clementine juice is not the most obvious pairing but it sure tastes good. And another “Man Food” recipe on the blog is well overdue. I think soon enough the Beer and Nuts Ice Cream, Pumpkin Ale and Smashed Toffee Ice Cream, Beer Pickled Onions and Peri Peri Chicken can have their own category on the Recipe Index.  If it will make Homer Simpson happy, the recipe can go in the Man Food section. There was a reason in getting to the combination. The Feb/Mar issue of the Donna Hay magazine had some tasty recipes for ribs which I wanted to try at some point. And shortly after that Clemengold dropped off a basket, filled with juicy and sweet fruit and a few other products made with the fruit. I took the recipe for Sticky Orange Sweet & Sour Ribs and replaced the orange juice with the clemengold juice.  I have also seen many rib glazes with bourbon in it, so I thought tequila could be an option. A spin on a Tequila Sunrise in a way. OK, a huge stretch from a Tequila Sunrise! The recipe takes a bit of planning and I found that it helps to get smaller ribs unless you have big pots for the boiling and a huge stove to grill it all at once. The alternative is to do it in batches. Or straight on the barbecue for some added smokiness. Since I was going to roast the ribs in the oven, I added some smoked jalapenos to amp up the smoky flavour of the ribs. If you are going to put these on the barbecue you could cut out the jalapenos and just use the chilli flakes for a little bit of heat (which I think the marinade needs). The end result is juicy, zesty, sweet ribs with a sour note from the vinegar for a finger licking, serviette destroying meal. Oh, and ribs always need chips (and beer).  And McCain’s new Fry Chips is just the solution. Ready in just three minutes, it can not get any easier.   Print Yum Sweet and Sour Tequila Ribs IngredientsStock 1 x 8cm-piece ginger, peeled and sliced 2 cups malt vinegar ½ cup (90g) brown sugar 2 cups clementine juice 2 heaped teaspoons paprika 2 tablespoons table salt 2 litres water 4 racks (about 2kg) pork ribs Marinade ¾ cup tequila ? cup malt vinegar zest of two clemetines 1 cup brown sugar 1 tablespoon finely grated ginger 2 cloves garlic, mashed 2 smoked jalapenos in adobo sauce, roughly chopped (optional) 1 -2 teaspoons dried chilli flakes (or more to taste) 1 tablespoon saltInstructionsPlace all the stock ingredients in a large saucepan and bring to a boil. If needed, cut the ribs in half so they fit the pan. Add the ribs, reduce the heat to medium and cover with a lid. Simmer for 30 minutes until the ribs are tender. While the ribs are cooking, make the marinade. Place all the marinade ingredients in a bowl and mix to combine. Remove the ribs from the cooking liquid and place in a large baking dish. While the ribs are still hot, pour over the marinade and rub evenly to coat the ribs. Cover the dish with plastic wrap or place the ribs in a few large ziplock plastic bags and refrigerate overnight. Preheat oven to 220°C Place the ribs on a wire rack set over a baking trays lined with a few sheets non-stick baking paper. (Depending on the size of your oven you might have to do this in 2 batches.) Brush the pieces of jalapeno off the ribs (if used) so that it does not burn while roasting and roast the ribs for 20 minutes, brushing with the marinade every 5 minutes until brown and sticky. Adapted from Donna HaySchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/sweet-and-sour-tequila-ribs/ * This post is not sponsored but both Clemengold and McCain sent products for me to cook with.

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  

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

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

Salads

Zucchini Noodles with Avocado Pesto

A heatwave has been finding its way all across the country and back for what seem to be weeks now so this light, summery and super healthy Zucchini Noodles with Avocado Pesto is a great meal when you just don’t want to spend time in front of a stove cooking. I came across the recipe on Simply Healthy Kitchen when I was searching for something interesting to try after I got myself a vegetable spiral cutter. I loved the mix of avocado, basil, walnuts and peas to make the pesto and thought it to be super health and easy but still very tasty. The pesto is also versatile enough to serve piled on to bruschetta or as a dip for fresh veggies. You can buy the zucchini noodles at some of the retailers or make your own with a spiral cutter. They cook in just a few minutes (if you want to cook them but keep them raw for added texture) and if you are cutting out carbs they can easily replace pasta. Top the warm noodles with a bolognaise sauce and you won’t miss regular pasta at all. I find that larger zucchinis work better than the smaller ones so look out for those. The inner bit of the zucchini is left over after you used the spiralizer and I added that to the pesto to avoid any wastage. Serve without the cheese for a 100% vegan meal. Print Yum Zucchini Noodles with Avocado Pesto Ingredients400g zucchini “noodles” ½ cup torn basil leaves flesh of 1 ripe avocado 1 cup peas (fresh or frozen) plus more for garnish ¼ cup walnuts, chopped 1 tbsp lemon juice 1 clove garlic, mashed ¼ tsp salt ¼ cup olive oil black pepper to taste crumbled feta or grated parmesan for topping (remove for a vegan meal) chopped walnuts for garnish (optional)InstructionsIf you are using frozen peas, quickly blanch them in boiling water and then refresh the peas in iced water Add the basil leaves, avocado, peas, walnuts, lemon juice, garlic and salt to a food processor and pulse until finely chopped Add the oil and continue to process until you have a thick paste Add fresh ground pepper to taste, check the seasoning and add more salt or lemon juice to taste Gently mix the zucchini noodles with the pesto until all the noodles are coated Top with crumbled feta or parmesan cheese and chopped walnuts Serve immediatelySchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/zucchini-noodles-with-avocado-pesto/ Hope you enjoy! 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, creative day out of the city. More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook   

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

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

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/  

Fig Salad

I celebrated my 1 year anniversary of moving to the centre of town a week ago. So it is quite fitting that this Fig Salad came to being after I bought the figs from one of the many fruit and veg street vendors in the city centre. Their stalls are always bright splashes of colour within the concrete of the city and it is a treat to see how the produce change as the seasons progress. The price for the figs was insanely cheap. 4 Punnets for R10 (1 US dollar). You could easily pay R30 or R40 for 6 figs at the retailers. I must have asked him about 3 times if that was the correct price. I was late as it is but there was no ways I was not going to get these beauties so bought them, walked back home to drop them off and was even later for my appointment. But it was so worth it! My initial idea was to bake with the figs but they were just too beautiful to let them disappear into some batter, so  I grabbed my newly acquired Plenty More recipe book from Ottolenghi as I recalled there were some recipes with figs. In there he has a fig salad with roasted red onions and I took that as inspiration for this salad. I wanted to keep it all in the hue of dark reds with splashes of fresh bright green so added some roasted beetroot to the mix. For the leaves I only used baby leaves as I wanted the flavour to be as intense as possible. Roast the onions to a deep caramalisation. That slight burnt flavour and saltiness goes so well with the sweetness of the figs and beetroot. You could add Feta cheese but I liked the salad as is and there is enough salt coming from the roasted onions. Print Yum Fig Salad Ingredients2 large red onions 3 tbsp extra virgin olive oil good pinch of sea salt 6 whole beetroot, cooked (preferably roasted) and peeled 6 large figs a mix of baby spinach and baby salad leaves of your choice (try to get some red leaves like radicchio) a handful of fresh basil leaves 1 tbsp balsamic vinegarInstructionsPreheat oven to 220 degrees C. Peel the onions and slice each one into 6 wedges. Drizzle with a tbsp of the olive oil and sprinkle with the salt. Roast for 20 – 25 minutes, stirring once through roasting, until the onions are soft and the edges caramalised and crispy. Remove and set a side. Slice each beetroot into 8 wedges Slice each fig into 4 – 6 pieces depending on the size. Place half the leaves on a platter. Place half the onions, beetroot and figs on top Top with the rest of the leaves Top with the rest of the onions, figs and beetroot Scatter the basil leaves over the salad Whisk the remaining 2 tbsp olive oil and balsamic together and drizzle over the salad and serve Adapted from OttolenghiSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/fig-salad/

Soups

Thai Coconut Broccoli Soup

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

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

15 Minute Ramen

I love a bowl of ramen and this 15 minute ramen recipe is a must-have if you feel the same. Packed with flavour and ready within 15 minutes (give or take a few) you will have a steaming bowl of goodness in your hands when you get home from work. I saw the recipe in one of the recent issues of Delicious Australia and had to make it immediately. Some of the ingredients like the Korean chilli paste and white miso is perhaps not standard store cupboard ingredients here in South Africa but I urge you to get some. Those ingredients easily become standard ingredients if you want to expand your cooking repertoire and tastes. I did not change the recipe much and kept close to the original. Sometimes ground pork mince is not available so feel free to adapt the recipe and use chicken mince if you have. Another idea would be to get the best quality pork sausages and removing them from their casings and use that as the protein. But use the best you can find and not sausages stuffed with cheese or something odd. Super important for this recipe is the quality of the stock. The better the stock, the better the flavour of the ramen. Homemade wins the first prize of course, but you can find stock at many farmer’s markets too. If you do you use a concentrate or powder from a retailer, just be careful about the salt. Remember the miso is quite salty too. If you can’t find white miso, used red miso but halve the quantity as it is much more intense than white. But I do feel that white miso is the best to use for this recipe so it is worth finding. You can easily change the pork or chicken to tofu or even prawns, so feel free to adapt it as you please. Print Yum 15 Minute Ramen Ingredients60ml vegetable oil 3 garlic cloves crushed 2 long spring onions, thinly sliced 100g white miso 1l chicken stock (warm) 1 tbsp finely grated ginger 500g ground pork 1 tbsp Korean chilli paste (Gochujang) 2 tbsp rice vinegar 60ml light soy sauce 1 tsp sesame oil 220g medium wholewheat egg noodles or any ramen noodles of your choice 4 soft boiled eggs sesame seeds to serve nori (dried seaweed) to serve sliced spring onion to serve Sliced fresh chilli to serve InstructionsCook the noodles as per the packet instructions Heat 2 tbsp of oil in a saucepan over a medium heat Add the spring onion and cook for 4 minutes Add the garlic and cook for another 3 minutes Add the miso and stock and bring to a slow simmer Meanwhile heat the rest of the oil in a pan and add the ginger Fry the ginger for a minute and then add the ground pork Cook the pork, breaking up the mince with a wooden spoon Fry for about 10 minutes over a medium high heat until the pork crispy and golden brown Add the chilli to the miso broth with the vinegar, soy and sesame oil Divide the noodles and pork amongst 4 bowls Top with the broth and garnish with eggs, sesame seeds and nori Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/15-minute-ramen/ I hope you enjoy this recipe for 15 Minute Ramen. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred   See below for my recipe for Bone Broth Ramen – a super popular recipe on Pinterest Bone Broth Ramen

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  

Vegetables, Vegetarian & Vegan

Sweet Potato Fries with Coriander Yoghurt

I adapted this recipe for Sweet Potato Fries with Coriander Yoghurt from a recipe in Diana Henry’s book Simple. Diana is a food writer whose recipes I have come to love and my collection of her cookbooks is steadily growing as she publishes new work. The recipe for sweet potato fries is a great combination of flavours and contrasts. Hot, spicy, smoky, sweet, cool and fragrant all in one dish is pretty good going in my book. The sweet potato fries is a good replacement for the usual potato fries and you can serve it as a side dish or as a delicious snack with drinks. There really is not much to it. Cut the sweet potatoes in wedges and dredge with olive oil and the seasonings. While they roast in the oven make the dipping sauce by whizzing the flavourings in a food processor and adding to the yoghurt. You can omit the coriander and replace it with parsley or even rosemary or thyme if coriander is not to your taste. A delicious variation would be to use the tandoori spice mix of these Tandoori Roasted Carrots, one of the most popular recipes I have published to date. Enjoy!   I hope you enjoy this recipe for Sweet Potato Fries with Coriander Yoghurt. If you’ve made the recipe share your dish with me by tagging @heinstirred on Instagram with the hashtag #heinstirred. Print Yum Sweet Potato Fries with Coriander Yoghurt Ingredients4 sweet potatoes, scrubbed well and cut into wedges 2 tbsp Baleia Extra Virgin Olive Oil 1 tbsp garlic powder 1 tbsp smoked paprika Salt and pepper to season Yoghurt and Herb Dip 125ml full cream plain yoghurt 1 clove garlic, mashed 1 – 2 chillies, deseeded and chopped 15g fresh coriander 3 tbsp olive oil juice of 1 lime InstructionsPreheat the oven to 200 degrees C Coat the sweet potato wedges with the olive oil and seasonings and place on an oiled roasting tray Roast the wedges for about 40 minutes until cooked through While the wedges are roasting, place all the dip ingredients except for the yoghurt in a food processor and pulse until a rough puree Mix the puree with the yoghurt and season with salt and ground black pepper Serve the wedges drizzled with half of the dip and serve with the rest of the dip on the side Adapted from Diana HenrySchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/sweet-potato-fries-with-coriander-yoghurt/ *This recipe was first published in Sunday Times Food Weekly* ** 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  

Polenta Parmesan Roast Potatoes

Is it too early to start thinking about the roast potatoes for Christmas Day lunch? If you are like me and the thought has already crossed your mind a few times since last Christmas, I think I have the best roast potato recipe and you can now wonder about what dessert to serve on Christmas Day (although I have you covered on that one too). The search is definitely over with these Polenta Parmesan Roast Potatoes with Rosemary Salt from Donna Hay.   When I saw the recipe it sounded just too good not to make these roast potatoes and try them out. I tweaked the recipe slightly and rather than frying the potatoes in a pan I simplified it and roasted the potatoes in the oven. I also removed the garlic from the original recipe as I thought it could burn when roasting in the oven. These roast potatoes are so delicious and moreish. I had friends over for a sourdough pizza dinner that evening and I remember us standing around the kitchen counter, dipping the cold potatoes in some mayonnaise until there was hardly any left to put on the pizza. And I might add, they made a superb pizza topping. When roasting in the oven make sure you do not overcrowd the pan as you want the potatoes to roast as crispy as possible. And make sure no one is around when you take them from the oven. The crispy bits of crust left over in the pan is as good  if not better than the potatoes! For a more vegetarian friendly version replace the duck fat with a good extra virgin olive oil. The potatoes will be just as delicious. 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 Faded presets and I then added a few tweaks of my own. I must say I quite like the colour temperature of the image and it is definitely a direction I would not have gone in with my usual way of editing: Click here for more festive recipe ideas Print Yum Polenta Parmesan Roast Potatoes Ingredients1.5kg waxy potatoes, peeled and chopped into chunks 85g instant polenta 40g finely grated, good quality Parmesan cheese 120g store bought duck fat OR 60ml Baleia Extra Virgin Olive Oil for roasting 15ml finely chopped rosemary 30ml sea salt flakes Mayonnaise to serve (optional)InstructionsPlace the potato in a large saucepan of cold salted water Bring to the boil and cook for 6–8 minutes or until tender Preheat the oven to 200 degrees C Drain and return to the saucepan Add the polenta and parmesan, cover with a lid and shake to coat the potato in polenta If using heat the duck fat in a small saucepan until melted Place the potato in a roasting tray leaving space between the potatoes to crisp up well Drizzle with the melted duck fat or olive oil and roast for about 30 minutes, turning occasionally, until crispy and golden Place the rosemary and salt in a small bowl and mix to combine Sprinkle the potato with the rosemary salt and serve with mayonnaise Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/polenta-parmesan-roast-potatoes/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube ** Disclaimer: Olive oil sponsored by Baleia Extra Virgin Olive Oil I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples.

6 Delicious Veggie Recipes for the New Year

It is January and healthier eating is top of mind for most of us after the last few weeks of holidays and festivities. The 6 recipes below are some of my favourite vegetable and vegetarian recipes that I hope will help make this month’s eating regime a bit more on the healthier side while still being interesting and delicious. These are recipes I have made numerous times and are  favourites that deliver on flavour, being fuss free and will keep everyone satisfied. The first dish of Roasted Butternut with Miso and Garlic is based on a recipe I found on Sylvia Fountain’s Feasting at Home blog.The roasted butternut is sweet, spicy and garlicky with savoury umami flavours that only miso can give to a dish. I think the recipe will make a really delicious soup so serve it with some crusty sourdough and dinner is sorted. Next up is Chef Loyiso’s Fried Aubergine with Goat’s Cheese. This young Cape Town chef takes one of my favourite vegetables and dresses it up with tomatoes, goats cheese and basil leaves for a vegetarian meal that is packed with flavour. I love these Tandoori Roasted Carrots and do not want to eat carrots any other way now. Turmeric is still the spice of the moment and these sweet vegetables easily handle all the spice it is coated with. Breakfast, lunch or dinner, these Fried Eggs in Garlicky Yoghurt is such a delicious vegetarian meal. I love the play of the cold of the yoghurt with the heat of the fried eggs, the warmth of the paprika and the saltiness of the feta cheese. Add to that the chewy texture of a slice of sourdough and you are speedily sorted with something really good to eat. I have to admit quinoa is not my favourite ingredient but these Quinoa Veggie Burgers with Avocado Tahini Dip are really delicious. Packed with veggies and no processed ingredients these make a great meatless meal and I am convinced it will keep all the carnivores at your table pretty happy and satisfied. Last and certainly not least is this recipe for Miso Roasted Aubergine is one of my favourite ways to eat aubergine. It is all kinds of delicious comfort food of savoury, sweet and spicy. The miso glaze is quick to make and elevates the humble egg plant to something truly delicious. Some good news for those readers who have asked, our next Food Photography Workshop will take place on Saturday the 17th of February 2018.  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. Here’s wishing you a delicious foodie 2018. I am looking forward to share some of my favourite recipes and flavours with you as we venture through the year ahead. Need more inspiration? Check out all the other VEGETABLE and VEGETARIAN recipes on the blog. More photos, food and travel stories on: Instagram Pinterest Twitter Facebook  

Roasted Butternut Squash Falafel

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

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