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Baking

Easiest Five Step Chocolate and Nut Bars

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

Two Ingredient Chocolate Cake

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

Peppermint Crisp Cheesecake

I don’t really suffer from FOMO (the fear of missing out) but when two of you favourite food writers, The Kate Tin and Bibby’s Kitchen make cheesecake in their Instant Pots, I have to do the same. And as it is Heritage Day also known as Braai Day in South Africa tomorrow, I decided to make a Peppermint Crisp Cheesecake. Peppermint Crisp is a popular chocolate bar in South Africa and the Peppermint Crisp Tart is an age-old classic dessert that everyone seems to love and never grow tired of. It’s not fancy at all, and basically just whipped cream mixed with a tin of caramel treat (dulce de leche), spooned over a tennis biscuit base and topped with crushed peppermint crisp. A while ago the manufacturers of Peppermint Crisp announced that they would discontinue one of the sizes the chocolate comes in. Only for it to become a rumour that the chocolate would be discontinued which created a storm on social media of upset citizens asking how are they supposed to make the tarts now. There is a bit of a disclaimer with this recipe in that you do need an Instant Pot and that you need an 18cm loose-bottomed cake tin that will fit onto the trivet that fits into the Instant Pot, meaning you can take out easily once cooked. I only have a 20cm loose-bottomed cake tin which still fits but the handles of the trivet can not stand up so the cake tin was on top of the trivet with its arms folded below. This meant I had to use two forks down the sides between the cake tin and the pot to maneuver it out without the cake tin falling over. One near miss but the cheesecake and I both managed to survive. This peppermint crisp cheesecake is a classic cheesecake mix, the base is tennis biscuits as you would have with the tart and the topping has all the classic flavours of caramel and peppermint crisp. I whisked together a tin of caramel (dulce de leche) and creme fraiche with some lemon juice to cut the richness just a tad. The cheesecake should have a slight wobble once the cooking time is over. It will firm up and set as it cools down. It looks delicious, it tastes pretty fantastic and has all the flavours of a classic South African peppermint crisp tart, so a job well done I think. Need more peppermint crisp fixes? Check out this hugely popular Peppermint Crisp Mug Cake and this divine Peppermint Crisp Cheesecake. Print Yum Peppermint Crisp Cheesecake IngredientsBase 200g tennis biscuits 70g butter, melted Filling 250g full fat cream cheese at room temperature 250g ricotta at room temperature 90g fine demerara sugar or castor sugar 2 eggs plus 1 egg yolk 20ml corn flour 15ml lemon juice 5ml vanilla extract 2.5ml salt finely grated zest of 1 lemon 1 tin caramel treat 125ml creme fraiche 10ml lemon juice good pinch of salt 1 large slab Peppermint Crisp, crushed into small pieces InstructionsGrease an 18cm loose-bottomed cake tin and line with baking paper Wrap the outside of the tin with foil to ensure it is water-tight Place the biscuits in a processor. and blitz until fine Add the melted butter and pulse to combine Tip the biscuit mixture into the tin and press firmly over the base using the bottom of a glass to spread the base evenly Place in the freezer while making the filling Place all the filling ingredients in a food processor and process until smooth Pour the filling into the biscuit-lined tin Pour 250ml (1 cup) water into the Instant Pot Place the trivet on the base and lower the cake tin carefully onto the trivet. Close the lid and select the Pressure Cook program on High pressure and set the timer for 30 minutes Once the cooking time is up, use the natural pressure release method for 10 minutes and then turn the Steam Release handle towards you to release any remaining steam The cheesecake should have a slight wobble in the middle Lift the cheesecake out and place on a wire rack Cool to room temperature then place in the fridge for several hours to set Place the caramel treat, creme fraiche, lemon juice and salt in a bowl and beat until smooth and thick Gently spoon on top of the cheesecake and spread to cover the top Sprinkle with the crushed peppermint crisp and serve with any left over caramel mixture Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/peppermint-crisp-cheesecake/ I hope you enjoy this recipe for Peppermint Crisp Cheesecake. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. In other news, I am delighted to introduce the Heinstirred Greeting Cards Range. Inspired by fusing food and nature, distinctive images were photographed and set in original heart-shaped designs. Click here for all the details of the range now available. Here are a few more twists on Peppermint Crisp Tart I have made over the years Peppermint Crisp Ice Cream Cake Peppermint Crisp Parfait Vegan Choc Mint Tart (Raw)

Flourless Chocolate Fruit Cake

Yes, it is one month before Christmas and though I am hardly traditional when it comes to this time of the year I can not go through December (and November and January for that matter) without fruit cake. It has to be packed with fruit and absolutely no skimping on the booze please! And I think this year’s version certainly delivers on both. This flourless chocolate fruit cake is a combination of two Nigella recipes. I have been making her Chocolate Fruit Cake for a few years now, each year tweaking the recipe to suit my taste at the time. I would change the fruit, add various extracts and also play around with different spirits or liqueurs and have been very happy with the results. I love flourless baking and prefer a cake baked with almond meal above plain flour at any time so was quite happy to see her recipe for a flourless fruit cake. But I wanted to keep the dark chocolate element so combined the two recipes. This recipe is somewhere between a cake and a pudding. It is very moist and will be quite suitable served at teatime or with a good splodge of warm custard for dessert. Feel free to play with the mix of fruit. You basically need 900g dried fruit so how you build that is entirely up to you. I think 500g dried fruit cake mix is a good base to work from and this year I added dried pear for the first time. But dried apricots for instance could add a good tartness to all the richness in the cake. I would not use dried prunes for this flourless recipe as I think it will make the cake far too wet. Bonus of course is that this cake is ready to eat the same day but keep it wrapped up in foil and in a airtight container for at least a week for the flavours to develop. If you would like some other Xmas baking ideas, check out last year’s batch of recipes: Xmas Morning Muffins, Espresso Meringue Mince Pies and Chocolate Fruit Cake. And do subscribe to the blog as I have a few other lovely Xmas ideas coming up. Print Yum Flourless Chocolate Fruit Cake Ingredients500g fruit cake mix 250g dried pears, chopped 150g dried sultanas 100g glace cherries 175g butter 200g brown sugar 125ml kahlua or coffee liqueur 200g marmelade 1/2 tsp salt 2 tbs cacoa 1 tsp orange extract (optional) 1 tsp chocolate extract (optional) 1 tsp mixed spice 3 eggs 250g ground almonds For decoration 50g blanched almonds 100g glace cherries brandy for brushingInstructionsPlace all the fruit, butter, sugar, liqueur, marmelade, salt, cacao, extracts and mixed spice in a pot and heat over a medium heat Simmer gently for 10 minutes and remove from the heat to cool. Cover with plastic wrap (directly on the mixture to avoid a skin forming) and refrigerate overnight. Remove the fruit mix from the fridge and let it come to room temperature. Preheat oven to 150 degrees C. Line the bottom and sides of a 22cm high-sided tin with a layer of baking parchment; the lining should extend about 10cm above. Beat the eggs and add to the mix with the ground almonds and mix well. Spoon into the lined baking tin and smooth the top. Decorate with the blanched almonds and cherries. Bake for about 2 hours and let cool completely in the tin. Start testing if the cake is cooked 15 minutes before 2 hours are up by inserting a sharp knife into the middle of the cake. Do not worry if there is a very slight bit of moist batter attached to the knife. If the cake is too uncooked return to the oven for another 15 minutes and test again. Cover the top with foil so that the cake does not become too dark on top. Once cool, remove from the tin, brush with some brandy and wrap in foil. Keep for a week (or longer) in an airtight container before serving. Brush with brandy every few days while storing. Adapted from Nigella LawsonSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/flourless-chocolate-fruit-cake-2/

Breads

Isabella’s Seed Bread

This recipe for Seed Bread comes from my friend Isabella Niehaus and features in her brand new cookbook Duinhuis (House on the Dune). The book is a feast, packed with some of her most famous recipes, glimpses into her life intertwined with food and stories of friends and their food that defines her style of cooking today. I have eaten the seed bread a few times and it was an obvious choice when I wanted to make a recipe from the book. I grew up knowing the name Isabella Niehaus from seeing her name as fashion editor in my mom’s magazines. Not knowing that many years later we would become friends as our love of food will lead to our paths crossing in Cape Town.  I have sat at many of her Long Table Lunches at her beautiful home on the dune and it is the same home where we host our popular food photography workshops a few times during the year. Isabella has an understated glamour with her silver bangles jingling in the background as she tells you the most amazing stories from her fashion days, the naughtiest smile, the biggest heart and a touch that creates the most delicious magic in her kitchen. Needless to say, it is such a pleasure to share this recipe from her book. It was Isabella that played an integral role that saw me fly off to France to shoot The Story of a House a few years ago with Francois Pistorius. So it is rather apt that this post coincides with the proud news that I have 4 images shortlisted in this year’s Pink Lady Food Photographer of the Year competition. I could not make it to London when I won the Food Blogger category in 2017, so I am super excited to head to London next week to attend the awards ceremony on the 30th when the winners will be revealed. Back to the bread! The bread is super delicious and filling. Gluten free (make sure the oats you use is indeed gluten free), contains no eggs or milk and packed with nuts and seeds. We smothered it with cream cheese and peppered mackerel so the loaf did not last very long after baking. As Bella writes in the book, “this is a good addiction to have”. The bread will make a wonderful breakfast bread with the Easter long weekend around the corner. Dress it with cream cheese and salmon or sliced boiled eggs with a tangy homemade mayo for a long weekend breakfast that is healthy and utterly delicious. You can omit the nuts and replace it with more seeds. I added some sesame seeds and cashew nuts to the mix but found the cashew nuts too big and won’t add it again. I would also suggest you use a longer tin so that the bread is about 6cm or so in height – it can crumble a bit and will be easier to slice if not too high. Do yourself a favour and join Isabella at her table as she writes about the food that defines her and shares some of her famous recipes and from her foodie friends. Duinhuis is available at all bookstores now. I hope you enjoy this recipe for Isabella’s Seed Bread. If you’ve made the recipe, share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Print Yum Isabella’s Seed Bread Ingredients1½ cups oats 1 cup sunflower seeds ½ cup pumpkin seeds ½ cup linseeds ½ cup raw almonds, whole 3 tbsp psyllium husks 2 tbsp chia seeds 1 tsp salt 1 ½ cups water 3 tbsp coconut oil, melted 1 tbsp maple syrup or honey InstructionsGrease a loaf tin Mix all the dry ingredients Whisk the water, coconut oil and maple syrup together and add to the dry ingredients Mix well Spoon into the loaf tin and smooth the top Let it stand for at least 2 hours or overnight Preheat oven to 175 degrees C Place in the middle of the oven and bake for 20 minutes Remove from the pan, turn it upside down and bake for another 30 – 40 minutes until the bread sounds hollow when you knock on it Let it cool down completely Will keep in an airtight container for up to 5 days and freezes well Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/isabellas-seed-bread/ A few more of my favourite bread recipes : Gourmet Stuffed Braai Loaf Ukrainian Garlic Bread Tahini Choc Chip Banana Bread

Butterkuchen, Grilled Nectarine, Labneh and Dukkah

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

Grilled Fig and Labneh Tartines

We’re at the the peak of summer and figs have finally made their appearance. These Grilled Figs and Labneh Tartines are a super quick and delicious way to use the fruit in more of a savoury dish. The idea is loosely based on fig recipes I have seen in Ottolenghi’s Plenty More and Joudie Kalla’s Palestine on a Plate, both some of my favourite cook books I often look at for inspiration. Tartine is really just a fancy name for an open sandwich and with these Grilled Fig and Labneh Tartines are a wonderful combination of chewy bagels, salty labneh, sweetness from the grilled figs and a tangy, almost sour counterbalance from the pomegranate molasses you use to marinade the figs in.  You can add some crunch to all those layers of flavour and textures by topping the tartines with chopped pistachios or dukkah. I love labneh and think the soft cheese makes a great base for these tartines. It is so easy to make at home and you can get the recipe by clicking here. I also have a range of recipes with labneh which you can fine on this link – labneh recipes. Enjoy! Our next Food Photography Workshop will take place this Saturday, the 17th of February 2018 and there is still a space or two 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 Grilled Fig and Labneh Tartines Ingredients12 small figs, halved lengthways (I used Rode de Bordeaux figs) 2 tbsp pomegranate molasses 1 tbsp Baleia Extra Virgin Olive Oil 1 tbsp water good pinch of sea salt leaves from 2 sprigs of thyme 2 bagels, halved 75g – 100g labneh (store bought or homemade) 1 tbsp chopped pistachios or dukkah (optional) few sprigs of thyme for serving InstructionsPreheat the oven grill and place the oven rack about 10cm below Mix the molasses, olive oil, water, salt and thyme leaves and gently mix the figs in the marinade Spoon the figs cut side up into an ovenproof dish and drizzle with the rest of the marinade Grill for 10 minutes until beginning to caramelise (keep watch that they do not burn) While the figs are grilling spread the labneh liberally onto the bagel halves Let the figs cool for a few minutes and spoon on top of the labneh Drizzle with some of the syrup in the oven dish Sprinkle with pistachios or dukkah and thyme for garnish Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/grilled-fig-and-labneh-tartines/ ** Olive Oil provided by Baleia Extra Virgin Olive Oil. I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples. A few more of my favourite recipes using figs : Fig Salad Vegan No Bake Granola Bars  

Sourdough Focaccia

I am pretty chuffed my sourdough starter is still going and I seem to have found my rhythm. After baking the very popular Sourdough Breakfast Cookies a few weeks ago, this Sourdough Focaccia is another bake from the weekly feeding and discarding process. The original plan was to bake a basic Foccacia with pools of olive oil, a sprinkle or two of sea salt flakes, and a scattering of rosemary leaves but that all changed when Hilary Biller, the food editor of the Sunday Times called me to chat about the upcoming Mother’s Day feature. As we were in a strict lockdown in South Africa, flowers were not available and she came up with the lovely concept of honouring our moms with floral art on home-baked focaccia. I loved the idea and the timing was perfect as I was planning to bake focaccia. I did some research – floral bread art had become quite a trend on Instagram during lockdowns all over the world – and decided on my design. I halved a bulb of garlic and used that as the “flower” with spring onion as the stem. As it was for Mother’s Day, I kept the rest of the design light and feminine using fresh thyme, parsley and basil as decoration. You can use any vegetables and herbs as decorations and to your heart’s content. Peppers and tomatoes will add splashes of colour and I have seen some beautiful sunflower designs. Just remember that whatever you place on top will shrink when baked so the more the merrier. Make sure to check out these great decorating tips from Hilary. The focaccia recipe comes from Alexandra’s Kitchen and pretty much takes a day, depending on the strength of your starter and how warm your kitchen is for proving the dough, so prepare for an early start. But it is without a doubt worth all the time and effort with a definite sense of pride when it comes out of the oven and enjoyed by everyone. I hope you enjoy this recipe for Sourdough Focaccia. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and I would love to see your floral art. Print Yum Sourdough Focaccia Ingredients100 g sourdough discard 10 g salt 440 g water, room temperature 512 g bread flour extra-virgin olive oil for greasing and drizzling sea salt flakes 1 garlic bulb, halved fresh basil, thyme and parsley InstructionsPlace the discard, salt and water in a large bowl Stir to combine a bit but it does not have to be fully mixed Add the flour and mix until the flour is fully incorporated (The dough will be quite sticky.) Fold the dough by reaching into the bowl and pull the dough up and into the center Turn the bowl in quarter turns and continue until you have completed 10 folds Drizzle the dough with a splash of olive oil and rub to coat Cover the bowl with a tea towel and set aside to rise until the dough has doubled in size – around 6 – 8 hours depending on the temperature of the room and the strength of the starter. Make sure not to over prove at this stage Once the dough has doubled, pour 2 tablespoons of olive oil in the middle of a non stick pan of around 33cm x 23cm Use your hand to gently deflate the dough and release it from the sides of the bowl and gently place the dough into the center of the pool of oil in the pan Fold dough envelope style from top to bottom and side to side to create a rough rectangle and turn the dough over so that the seam-side is down Rub the top of the dough with more olive oil and leave to rise for another 4 to 6 hours or until puffy and nearly doubled Preheat the oven the 200 degrees C Rub your hands lightly with olive oil, and using all ten fingers, press gently into the dough to create dimples and stretch the dough to fit the pan Decorate the dough with the halved garlic bulbs and herbs or any combination of vegetables and herbs to create an image (remember the vegetables and herbs will shrink so add more rather then less) Drizzle the dough with more olive oil and sprinkle generously with sea salt Bake for about 25 minutes or until golden and the bread makes a hollow sound when you give it a knock Let the bread cool in the pan before transferring to a cooling rack Slice after 30 minutesSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/sourdough-focaccia/ This recipe first appeared in the Sunday Times Food Weekly

Breakfast

Peanut Butter Banana Bread with Peanut Streusel

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

Bill Granger’s Banana Sour Cream Hotcakes

Bill Granger is one of my favourite “celebrity chefs” and I was very lucky to see him in action at the Good Food and Wine Show in Cape Town this weekend. He has a wonderful stage presence and was a delight to meet and have a quick chat with at the book signing after his demo. All his books and recipes are fresh, simple, not in the least pretentious and always have an air of “happy”. These Banana Sour Cream Hotcakes from his book Every Day was the perfect late breakfast for a rainy autumn morning. I like that there is very little sugar in the batter and most of the sweetness comes from the bananas. The recipe called for a Date and Pecan butter to serve it with but these hotcakes are very good without that. Instead I served the hotcakes with just a sprinkle of cinnamon. A splash of lemon or a spoonful of good vanilla yoghurt will be just as tasty. If you want to go a bit more savoury I think a few rashers of crispy bacon will be just right – just omit the vanilla and lemon rind. Print Yum Bill Granger’s Banana Sour Cream Hotcakes Ingredients2 bananas 2 teaspoons lemon juice 125g flour 2 teaspoons baking powder pinch of salt half a teaspoon cinnamon 1 tablespoon brown sugar 2 eggs, separated 125ml sour cream 1 teaspoon vanilla extract grated zest of 1 lemon melted butter for fryingInstructionsMash 1 banana with 1 teaspoon lemon juice. Thinly slice the other banana and toss with the rest of the lemon juice. Sift the flour, baking powder, salt and cinnamon into a bowl and add the sugar. Mix together the mashed banana, egg yolks, sour cream and lemon zest and add to the dry ingredients. Stir until just combined. In a separate bowl beat the egg whites till soft peaks form. Carefully fold the egg whites into the batter until just combined, then fold in the banana slices. Heat a large frying pan over a medium-high heat and brush with some of the melted butter. For each hotcake drop 1/3 cupful of the batter into the pan and bake for 2 minutes until bubbles appear on the surface, then flip the hotcake and cook for another 1 minute. Keep warm while you cook the rest and serve.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/banana-sour-cream-hotcakes/

Quinoa Breakfast Bowl

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

Bacon Peanut Butter Banana Bread

This recipe for Bacon Peanut Butter Banana Bread came into existence after I received a brief to produce 4 short recipe videos for the Sunday Times Food Weekly Facebook Page. The one recipe had to be an interesting flavour combination and I went back to a Peanut Butter Banana Bread recipe I did on the blog back in 2013 and decided to up date it with the addition of crispy fried bacon. And I do think it works deliciously. Here is the video : Bacon Peanut Butter Banana Bread   But before I get to the recipe please indulge me for some self promotion.  Last Tuesday saw the Pink Lady Food Photographer of the Year 2016 winners announced in London. It was the most competitive year yet with over 7000 entries from 60 countries vying for the top accolade in 17 categories as well as an overall winner of the competition. The judging panel included Jamie Oliver’s photographer David Loftus and Nigel Atherton, Group Editor, Photography, Time Inc. I am very happy to have been a finalist in two categories this year : Marks and Spencer Food Portraiture and the Food Blogger category. Both images were awarded “Highly Commended” in their respective category. And then my recipe for Freekeh Pumpkin Coffee Cake I published two weeks ago is up for a fabulous first prize against 9 other Freekeh recipes. Please go vote for it at this link by just liking the photo. And make sure you “like the page” as you could win a R1500 shopping voucher from The Really Interesting Food Company by voting for the winning recipe. Thank you! OK, back to the Bacon Peanut Butter Banana Bread   I think the combination of the sweet and salty always works really well and it was only afterwards I realised this was the same combination of the famous Elvis Presley sandwich, although it seems the bacon is not always mentioned in all accounts of his favourite sandwich . But for me personally, this bread is a better version as I don’t really like cooked banana on its own.   This loaf makes a fantastic bread to have at breakfast. One of the most important flavours in this recipe is the bacon. Try to get the best quality of bacon you can get your hands on (and afford). The smokier the better I think, as you want that flavour to carry through against the peanut butter and sweetness of the banana. Hope you enjoy! We made another video which has received a lot of attention and close to 260000 views so far. Check out our Peppermint Crisp Ice Cream Sandwiches – they are so good and so easy to make! Print Yum Bacon Peanut Butter Banana Bread Ingredients½ cup peanut butter 1/3 cup butter 2 eggs ¾ cup sugar 4 ripe medium sized bananas, mashed 250g bacon, chopped and fried to crispy (fat after frying reserved) ½ tsp vanilla extract 2 cups flour 2 tsp baking powder ½ tsp salt InstructionsPreheat the oven to 180 degrees C Line a 2l loaf pan with baking paper Melt the butter and peanut butter together Beat the eggs and sugar until pale and thick Add the melted peanut butter and butter and beat until combined Mix in the bananas, bacon and vanilla extract Sift the flour, baking powder and salt Add the flour mixture to the egg mixture and mix until just combined Pour the batter into the prepared loaf pan and smooth the top Bake for 50- 60 minutes until a toothpick comes out clean when inserted into the middle Let it cool a bit and turn out onto a wire rack. Remove the baking paper and let the loaf cool completely Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/bacon-peanut-butter-banana-bread/ * This recipe first appeared in the Sunday Times Food Weekly More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook

Cocktails and Drinks

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/

Mango and Rooibos Tea Sangria

I am taking a huge liberty to call this Sangria but “punch” and “iced tea” just does not have the same ring to it. And with the immense heat the last few days and the Rand/Euro exchange rate forcing us all to stay at home I think I can get away with borrowing a name from Portugal and Spain. As it does take some time to chill the tea it might be a good idea to do that the night before. I have not added any sugar to the mix as I do think the fruit adds enough sweetness. For me the key is to serve it in short glasses so you can easily pick out a sweet, juicy piece of fruit after each sip. For some fizz add a glass of soda water or to make it even more festive, top each glass with a bit of bubbly. Print Yum Mango and Rooibos Tea Sangria Ingredients1250ml boiling water 4 rooibos tea bags 1 cup apple juice 2 fresh mangoes 1 apple 2 peaches a few torn sprigs of mint fresh raspberries and mint leaves for garnish ice cubesInstructionsMake the tea by steeping the teabags in the boiling water for about 15 minutes for a good strong tea. Remove the teabags and place the tea in the fridge for at least 4 hours to chill. Peel one mango and chop into chunks. Liquidize with a quarter cup of tea to a smooth pulp. Add to the chilled tea and whisk to mix well. Peel the other mango and cut into small cubes. Slice the apple and peaches into thin slices. Add to the tea and mango mixture with a few torn sprigs of mint. Place the tea back into the fridge and let it chill for another 2 hours for the flavours to blend. When ready to serve give it a good mix, and pour into shortish glasses with a few cubes of ice. Garnish with a few raspberries and mint. Makes 1.5lSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/mango-rooibos-sangria/  

Fabulously Festive Cocktail

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

Frozen Watermelon Lemonade

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

Chocolate

Nut Butter Granola with Cacao Nibs

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

Chocolate Beetroot Cupcakes

These Chocolate Beetroot Cupcakes have the most delicious Crème Fraiche Ganache slathered on top of them. The Crème Fraiche adds a tanginess to the ganache which I think tastes so much better than using double cream. The cupcakes are sweet and the ganache is sweet as well so you need another flavour to cut through all the sweetness and the sourness of the Crème Fraiche does the job perfectly. And luckily there is a bit of ganache left over which you can place in the fridge and keep for those late night chocolate emergencies. First some good news! Both these images made it to the top 3 of their category in the Njord Sustainable Food Photo Competition in Denmark on Friday night. No win unfortunately but very happy that they will be part of a year long travelling exhibition showing at various food festivals like Copenhagen Food and Terra Madre Salone Del Gusto in Turin, Italy. Back to the cupcakes. The cupcakes are moist and chocolatey. The beetroot adds an earthy sweetness to the batter without making it overly sweet and it works so well with the chocolate. I used beetroot crisps to decorate the cupcakes. It adds  a beautiful pop of colour on top of the ganache. It also adds a bit of salty crunch to the cupcakes which works really well. Most retailers stock vegetable crisps these day but if you can not find them you can make the crisps by slicing 1-2 beetroots into thin slices, rubbing each slice with some oil and placing them on a prepared baking tray without crowding the tray. Roast the crisps at 200 degrees C for about 20 – 25 minutes until they are crisp, turning the crisps over once during the roasting process. Sprinkle lightly with some fine sea salt once they have cooled down and decorate the cupcakes with a crisp each.  Do enjoy! More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook Print Yum Chocolate Beetroot Cupcakes Ingredients150g 70% dark chocolate 3 whole free-range eggs 200g sugar 100ml buttermilk 30ml sunflower oil 1 tsp vanilla extract 250g raw beetroot, finely grated 275g plain flour 30g cocoa powder 1tsp baking powder ½ tsp bicarb of soda ½ tsp salt Frosting: 150g dark chocolate 50g butter 100g icing sugar 250g crème fraiche Beetroot crisps for decoration InstructionsPreheat the oven to 180°C and place 12 cupcake ½ cup cases in a muffin tray. Break the chocolate in small pieces, place in a metal bowl over a double boiler and gently melt Remove from the heat and set aside Whisk the sugar and the eggs until pale in colour Mix the buttermilk, oil, vanilla, melted chocolate and beetroot and stir this into the egg mixture. Sieve the flour, cocoa powder, baking powder, bicarb of soda and salt and gently fold this into the egg and beetroot mixture Spoon the cake mix into the cupcake cases, till ¾ full Bake for 25 – 30 minutes in the preheated oven. Insert a metal skewer to check if the cupcakes are cooked. Cool the cupcakes on a wire rack Make the frosting by melting the chocolate over a double boiler Mix in the butter until glossy and smooth Sift the icing sugar well into a large bowl Stir in the chocolate and crème fraiche and mix well Let the frosting cool down to thicken a bit and ice the cupcakes with the frosting Top each cupcake with a beetroot crisp Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/chocolate-beetroot-cupcakes/ This recipe first appeared on Marie Claire Cuisine et Vins de France

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/

Peppermint Crisp Mug Cake

When the cake craving hits and the last thing you feel like is baking, mug cakes are the instant gratification solution. And this Peppermint Crisp Mug Cake combines that easy fix with South Africa’s most popular chocolate bar. My recipe is a combination of recipes from The Kate Tin, Half Baked Harvest and the book Mug Cakes by Joanna Farrow (that my eyes fell on when I was attempting some lockdown yoga poses in my apartment the other morning). It plays with the flavours of chocolate and mint cracknel you get in the peppermint crisp bar and the caramel that forms part of the iconic peppermint crisp tart. For this recipe, I remove the mint cracknel from the chocolate bar and place the chocolate inside the batter before it goes in the microwave. The mint cracknel is reserved to go on top of the cake with whipped cream and a drizzle of homemade or shop-bought caramel sauce. Make life easier for those late-night cake emergencies by mixing a large batch of the dry ingredients and storing the premix in a jar. And when that craving hits, scoop out a few tablespoons of the premix, mix with the oil, milk and egg and you have your mug cake batter ready in a flash. Peppermint Crisp is a popular chocolate bar in South Africa and the Peppermint Crisp Tart is an age-old classic dessert that everyone seems to love and never grow tired of. It’s not fancy at all, and basically just whipped cream mixed with a tin of caramel treat (dulce de leche), spooned over a tennis biscuit base and topped with crushed peppermint crisp. A while ago the manufacturers of Peppermint Crisp announced that they would discontinue one of the sizes the chocolate comes in. Only for it to become a rumour that the chocolate would be discontinued which created a storm on social media of upset citizens asking how are they supposed to make the tarts now. Need more peppermint crisp fixes? Check out this hugely popular Peppermint Crisp Ice Cream Cake and this divine Peppermint Crisp Cheesecake. I hope you enjoy this recipe for Peppermint Crisp Mug Cake. If you’ve made the recipe do share it by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoyed. Print Yum Peppermint Crisp Mug Cake Ingredients45ml vegetable oil 45ml milk 15ml strong coffee ½ tsp vanilla extract 1 large egg 65ml self raising flour 30ml sugar 30ml cocoa powder ¼ tsp salt 49g bar peppermint crisp, broken in pieces (use about half a bar per serving) Whipped cream and caramel sauce to serve InstructionsPlace the oil, milk, coffee, vanilla and egg in a 250ml capacity mug and whisk Add the flour, sugar, cocoa powder and salt, whisking until just combined Remove some of the mint cracknel from the chocolate pieces and push the chocolate into the middle of the batter Microwave on full power for 1 minute 45 seconds and let the cake stand in the microwave for another 15 seconds (this is in a 850W microwave) Remove and let the pudding cool down for a few minutes Drizzle with some caramel sauce and a dollop of whipped cream Sprinkle with the mint cracknel and serve Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/peppermint-crisp-mug-cake/

Chicken

Asian Inspired Shredded Chicken Salad

There is a definite chill in the evening air lately but the days are still gloriously warm which makes this Asian Inspired Shredded Chicken Salad a delicious salad meal in autumn. And perfect for a long weekend Monday like today.   A great way of utilising left over cooked chicken the salad packs a punch of flavour, texture and colour. I think soaking the shredded chicken in the salad dressing amplifies the flavour just that much more rather than adding the dressing at the end. Serve the salad as a light meal but it will be as good as a filling for a sandwich, wrap or in a toasted pita. Cut the carbs completely by making the wraps with large lettuce leaves. Print Yum Asian Inspired Shredded Chicken Salad Ingredients2 cups cooked chicken, shredded 1 cup shredded baby cabbage 2 spring onions, thinly sliced 2 carrots, grated 1 cucumber, sliced into strips ½ cup roughly chopped fresh mint ½ cup roughly chopped fresh coriander or parsley Dressing: 2 tbsp lime juice 2 tbsp rice wine vinegar 1 tbsp chili sauce (like Sriracha) 1 clove garlic, mashed 1 tbsp sugar 1 tbsp fish sauce 1 tbsp low sodium soy sauce 1 tbsp sesame oil To serve: 3 tbsp cup roughly chopped peanuts sliced chilli – optionalInstructionsCombine all the dressing ingredients and whisk well until the sugar has dissolved Add the shredded chicken to the dressing, give it a good mix and let the chicken soak in the dressing while you prepare the rest of the ingredients Once the salad ingredients have been prepped, combine them in a bowl and top with the dressed chicken Toss the salad gently until combined, sprinkle with the peanuts and chilli and serveSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/asian-inspired-shredded-chicken-salad/ We’ve had a number of enquiries for the next Food Photography Workshop and I am pleased to confirm the 15th of May 2016 for the next one. Let me know if you would like to attend. More details here . ** This recipe first appeared in the Sunday Times Food Weekly More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Celebration Chicken Pie

Leftovers has never tasted or looked this good! The intention was not to do something festive with leftovers but as I was making these pies it occurred to me that this will be the perfect recipe to make do with leftovers from the Xmas table. I was watching Bill Granger’s new cooking show a few weeks ago and he made a Moroccan version with olives and preserved lemon added to the chicken mixture. It looked so pretty and celebratory that I had to put my own twist on it. I thought a light curry version would be great and just played with the flavours to create a really scrumptious and beautiful pie. Serve it with some garlicky roast potatoes and roasted butternut for dinner or a fresh and colourful salad for an al fresco lunch. The recipe was developed for making the filling from scratch but I have also a added a recipe below to make it with a few cups of leftover chicken that you want to give a makeover. Print Yum Celebration Chicken Pie Ingredients8 pieces of chicken, thighs and drumsticks, skin on 2 cloves of garlic, crushed 1 onion, halved and sliced 1 thumb ginger, peeled and thinly grated 2 teaspoons hot curry powder 1/2 teaspoon mixed spice 1/2 teaspoon turmeric 1/2 cup white wine 1 1/2 cup chicken stock 1 bay leaf olive oil and butter for frying 1 onion, quartered and sliced 400g mushrooms, quartered 1 clove garlic, crushed 1 teaspoon lemon rind 1 teaspoon finely chopped sage 100g dried apricots, chopped into small chunks 1 cup peas (frozen or fresh) 8 sheets phyllo pastry melted butter for brushing With Leftovers 2 – 3 cups leftover chicken or other meat, shredded olive oil and butter for frying 1 onion, quartered and sliced 400g mushrooms, quartered 1 clove garlic, crushed 2 teaspoons hot curry powder 1/2 teaspoon mixed spice 1/2 teaspoon turmeric 1 teaspoon lemon rind 1 teaspoon finely chopped sage 100g dried apricots, chopped into small chunks 1/2 cup leftover gravy (or stock thicken with some cornstarch) 1 cup peas (frozen or fresh) 8 sheets phyllo pastry melted butter for brushingInstructionsFry the onions in some oil until translucent in a casserole dish with a lid. Add the garlic and ginger and fry for a few more minutes. Add the curry powder, mixed spice, turmeric and stir. Add the chicken portions, white wine and stock. Give it all a good stir, add the bay leaf and simmer covered for 30 – 45 minutes until the chicken is cooked. Remove the chicken and let it cool. While the chicken is cooling let the poaching liquid simmer uncovered until thick (about 30 minutes) and set aside. Remove the skin, debone and shred the chicken into bite sized pieces. Set aside. Preheat the oven to 200 degrees C In a deep casserole dish, fry the onion in some oil with a knob of butter until translucent. Add the mushrooms and garlic and fry for about 5 – 10 minutes until the mushrooms are cooked through. Add the lemon rind, sage and apricots and mix well. Stir in the shredded chicken and add the peas. Add some of the thickened poaching liquid, stir and check the seasoning. The mixture must be moist but not saucy. Place one sheet of phyllo pastry on a baking sheet and brush with melted butter. Place another sheet on top at an angle and brush with butter. Place a quarter of the chicken filling in the middle. Fold the top sheet of phyllo across the filling to form a parcel making sure it does not tear anywhere. Fold the bottom layer of phyllo across the parcel folding it loosely on top. Brush with butter. Repeat the procedure until you have four parcels. Place on a baking sheet and bake in the lower half of the oven for 20 – 25 minutes until golden brown. If the pastry browns too quickly turn the heat down to 180 degrees C Makes 4 individual piesSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/celebration-chicken-pie/     Wine recommendation from Conrad Louw: I love pies. All pies, as long as they were made with great ingredients and a dash of ingenuity. So, I am afraid garage pies are excluded. This pie ticks all the taste-factor boxes, layered with fragrance from a dash of curry, some subtle sweetness form apricots and a hint of lemon oils. So you need a big wine to pair with this pie. Several wines may work, but I would go straight to one of the Swartland’s revolutionary wines such as Eben Sadie’s Sequillo White 2012. Being a blend of Chenin Blanc, Clairette Blanche, Viognier, Verdelho, Semillon Blanc and Semillon Gris you have something to compliment every aspect of this pie. Being a typical “great white” from the Swartland, you just cannot go wrong. But don’t just buy one bottle. Whilst they are out there, get what you can – they are very age worthy. Besides, making a meal out of this, you will need more than one bottle anyway!    

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) C or 200 degrees C 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

Spicy Lime Chicken Wings

I am not much of a sports fan but I might become one just for these Spicy Lime Chicken Wings. Bursting with flavour, smokiness, spice and heat they are a winner, ranking high on the ultimate dude food if you ask me.  And I don’t think you could ever make enough of them. I found the inspiration for these on Instagram one morning. I love Instagram. It feels like I have a circle of friends that stretches around the whole world and in any one day I can see images taken in New York, Dusseldorf, Beirut, Rome and Melbourne. Photos of daily life, the scenery on the way to work, the interior of a really cool restaurant or gallery or something baked that morning for a special occasion in that person’s life. And talking about seeing a different part of the world. I am updating this post all the way from Boussac in France. I am here with fellow photographer Francois Pistorius and we are photographing a recipe book. It is incredibly exciting to not only work on our first book together but to be able to shoot it in France. We are immersing ourselves in French countryside living, enjoying incredible food and hospitality while creating the most beautiful images. Do keep an eye on my Facebook page, Twitter feed and Instagram feed for more updates on the book and images of our adventure here. The recipe was on Donna Hay’s Instagram feed and I immediately knew I wanted to make it for the blog. I tweaked it here and there (as you do) and have no shame admitting that I did not share a wing with anyone. Get plump wings from happy, organic free range chickens as you do not want just skin, fat and bones for this. And they do need a good squeeze of lime juice just to cut the fat a bit. Print Yum Spicy Lime Chicken Wings Ingredients1½ tablespoons ground smoked paprika 1 tbsp chicken rub (get one with herbs) 1 tbsp garlic flakes 1 tbsp brown sugar 1 tbsp sea salt flakes 1 tbsp finely grated lime rind 2 tsp ground paprika 1 tsp chilli flakes ½ tsp cracked black pepper 600g chicken wings (2 -3 wings per person) 2 tbsp extra virgin olive oil lime wedges, to serveInstructionsPreheat oven to 180 degrees C Place the all the ingredients except the wings, olive oil and lime wedges in a pestle and mortar and grind until combined Combine chicken with the oil and 5 tablespoons of the rub in a sandwich bag Set the rest of the rub aside Close the bag and shake well ensuring that all the chicken pieces are covered with the spice mix Place the wings on a wire rack set above a baking tray and roast for 20–30 minutes until golden and cooked through Sprinkle with extra rub and serve with lime wedges Adapted from Donna HaySchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/spicy-lime-chicken-wings/ Wine suggestion from Conrad Louw (CWM)  I have long ago moved beyond the bygone idea of “white meat/white wine or red meat/red wine”. However, for various reasons I would revert back to that rule when making these chicken wings. The lime juice, together with the smoked paprika and pepper etc. need a wine that can hold its spot against the food. The acidity and taste of the lime juice needs something like Sauvignon Blanc, but with a bit more body. I would thus strongly lean towards a white Bordeaux styled wine, with other words, a Sauvignon Blanc/Semillon blend. Semillon would just give it that extra body whilst the Sauvignon would provide the acidity to make the acidity playing fields level. I recently enjoyed the Spier Creative Block 2 (2014) which is a wine with body and packed with flavour. Of course one can get an array of white Bordeaux style whites that would fit the profile, but Spier’s choice would be softer on the budget too supported with all the flavour and body. Another choice for me personally would be, because I do not belong to the “ABC Club” (Anything but Chardonnay), to enjoy De Wetshof Finesse / Lesca Chardonnay 2013. It is relatively high in acidity so it can fight the lime’s acidity. It is very well rounded and packed with citrus notes, and would complement the smoked paprika and other spices with ease. The choice is yours, and as a winter’s luncheon snack, the choice is yours – make it work for yourself. Enjoy!    

Christmas and Holidays

Celebration Chicken Pie

Leftovers has never tasted or looked this good! The intention was not to do something festive with leftovers but as I was making these pies it occurred to me that this will be the perfect recipe to make do with leftovers from the Xmas table. I was watching Bill Granger’s new cooking show a few weeks ago and he made a Moroccan version with olives and preserved lemon added to the chicken mixture. It looked so pretty and celebratory that I had to put my own twist on it. I thought a light curry version would be great and just played with the flavours to create a really scrumptious and beautiful pie. Serve it with some garlicky roast potatoes and roasted butternut for dinner or a fresh and colourful salad for an al fresco lunch. The recipe was developed for making the filling from scratch but I have also a added a recipe below to make it with a few cups of leftover chicken that you want to give a makeover. Print Yum Celebration Chicken Pie Ingredients8 pieces of chicken, thighs and drumsticks, skin on 2 cloves of garlic, crushed 1 onion, halved and sliced 1 thumb ginger, peeled and thinly grated 2 teaspoons hot curry powder 1/2 teaspoon mixed spice 1/2 teaspoon turmeric 1/2 cup white wine 1 1/2 cup chicken stock 1 bay leaf olive oil and butter for frying 1 onion, quartered and sliced 400g mushrooms, quartered 1 clove garlic, crushed 1 teaspoon lemon rind 1 teaspoon finely chopped sage 100g dried apricots, chopped into small chunks 1 cup peas (frozen or fresh) 8 sheets phyllo pastry melted butter for brushing With Leftovers 2 – 3 cups leftover chicken or other meat, shredded olive oil and butter for frying 1 onion, quartered and sliced 400g mushrooms, quartered 1 clove garlic, crushed 2 teaspoons hot curry powder 1/2 teaspoon mixed spice 1/2 teaspoon turmeric 1 teaspoon lemon rind 1 teaspoon finely chopped sage 100g dried apricots, chopped into small chunks 1/2 cup leftover gravy (or stock thicken with some cornstarch) 1 cup peas (frozen or fresh) 8 sheets phyllo pastry melted butter for brushingInstructionsFry the onions in some oil until translucent in a casserole dish with a lid. Add the garlic and ginger and fry for a few more minutes. Add the curry powder, mixed spice, turmeric and stir. Add the chicken portions, white wine and stock. Give it all a good stir, add the bay leaf and simmer covered for 30 – 45 minutes until the chicken is cooked. Remove the chicken and let it cool. While the chicken is cooling let the poaching liquid simmer uncovered until thick (about 30 minutes) and set aside. Remove the skin, debone and shred the chicken into bite sized pieces. Set aside. Preheat the oven to 200 degrees C In a deep casserole dish, fry the onion in some oil with a knob of butter until translucent. Add the mushrooms and garlic and fry for about 5 – 10 minutes until the mushrooms are cooked through. Add the lemon rind, sage and apricots and mix well. Stir in the shredded chicken and add the peas. Add some of the thickened poaching liquid, stir and check the seasoning. The mixture must be moist but not saucy. Place one sheet of phyllo pastry on a baking sheet and brush with melted butter. Place another sheet on top at an angle and brush with butter. Place a quarter of the chicken filling in the middle. Fold the top sheet of phyllo across the filling to form a parcel making sure it does not tear anywhere. Fold the bottom layer of phyllo across the parcel folding it loosely on top. Brush with butter. Repeat the procedure until you have four parcels. Place on a baking sheet and bake in the lower half of the oven for 20 – 25 minutes until golden brown. If the pastry browns too quickly turn the heat down to 180 degrees C Makes 4 individual piesSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/celebration-chicken-pie/     Wine recommendation from Conrad Louw: I love pies. All pies, as long as they were made with great ingredients and a dash of ingenuity. So, I am afraid garage pies are excluded. This pie ticks all the taste-factor boxes, layered with fragrance from a dash of curry, some subtle sweetness form apricots and a hint of lemon oils. So you need a big wine to pair with this pie. Several wines may work, but I would go straight to one of the Swartland’s revolutionary wines such as Eben Sadie’s Sequillo White 2012. Being a blend of Chenin Blanc, Clairette Blanche, Viognier, Verdelho, Semillon Blanc and Semillon Gris you have something to compliment every aspect of this pie. Being a typical “great white” from the Swartland, you just cannot go wrong. But don’t just buy one bottle. Whilst they are out there, get what you can – they are very age worthy. Besides, making a meal out of this, you will need more than one bottle anyway!    

Sausage Breakfast Cake

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

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

Slow Roasted Leg of Lamb with Roasted Onions and Chimichurri

This delicious recipe for Slow Roasted Leg of Lamb with Roasted Onions and Chimichurri comes from my friend, Christine Capendale, author of the new cookbook Meals: Effortless Food for Every Occasion. The two of us collaborate regularly on shoots for Food & Home Entertaining and we recently decided to create and photograph an Easter high tea feature. The Slow Roasted Leg of Lamb did not make it as one of the final recipes for the high tea but it was just too delicious to not make, so Christine made it and I shot a few images to share here in time for Easter. Slow Roasted Leg of Lamb is a traditional Easter dish and I love this contemporary update with the chimichurri sauce. And how beautiful are those roasted onions? Chimichurri originates from Argentina and Uruguay and is an uncooked sauce usually served with grilled meat. Also called Argentinian Pesto, it is usually made with finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar. It goes well with all types of meat and fish. Jazz up a salad with a tablespoon or two of it in the dressing. I have also included Christine’s version in the recipe below. Christine is a chef, food writer, dietitian and cooking teacher with over 20 year’s experience and her new book features easy recipes ranging from vegetarian meals and salads to soups, sides, comfort food and drool-worthy desserts. Meals: Effortless Food for Every Occasion is available at all bookstores. I hope you enjoy this recipe for Slow Roasted Leg of Lamb with Roasted Onions and Chimichurri . If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Print Yum Slow Roasted Leg of Lamb with Roasted Onions and Chimichurri Ingredients(Serves 6) 2 kg leg of lamb salt and freshly ground black pepper 6 cloves garlic, crushed 60 ml chopped fresh rosemary 15 ml brown sugar 250 ml white wine OR lamb stock juice and zest of 1 lemon 4 onions, each cut horizontally into 3 thick slices CHIMICHURRI 20 ml finely chopped onion 30 ml red wine vinegar 1 jalapeño chilli, chopped (or use 1 small green chilli, seeded) 1 clove garlic, crushed 15 g fresh flat-leaf parsley, stalks removed 15 g fresh coriander, stalks removed 5 g fresh oregano leaves 50 ml olive oil 5 ml honey salt and freshly ground black pepper InstructionsPreheat the oven to 160 °C Place the lamb into a large roasting dish and season with salt and pepper. Use your hands to rub the garlic over the meat and then rub with the rosemary and brown sugar. Pour the wine or lamb stock into the roasting dish, squeeze the lemon juice over the meat and sprinkle with the zest. Cover the roasting dish with a lid, or tightly with foil, and roast for 2 and ½ hours, basting the meat occasionally. Remove the lid or foil from the meat and roast in the oven for another 45 minutes until the meat is golden brown and very tender. Add the thick onion slices to the roasting dish for the last 30 minutes of the cooking time and baste the meat and the onions at least twice. If needed, you can drizzle a bit of olive oil on the onions during roasting. To make the chimichurri, mix together the chopped onion, red wine vinegar, jalapeño and garlic and stir well. Add the herbs, olive oil and honey and whizz together in a blender. The sauce must still be a little chunky. Add salt and pepper to taste. Spoon some of the chimichurri over the roasted meat and onions once they are cooked. To serve, place the carved meat, roasted onion slices and some fresh herbs on a large platter and serve with the rest of the chimichurri sauce on the side. TIP: Skim off any fat from the pan juices in the roasting dish and drizzle over the meat when serving OR make a gravy with the pan juices. Recipe by Christine Capendale Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/slow-roasted-leg-of-lamb-with-roasted-onions-and-chimichurri/ A few of my favourite recipes for Easter : Hot Cross Bun Ice Cream Dutch Baby with Hot Cross Bun Croutons and Smashed Easter Eggs Tandoori Roasted Carrots    

Deli

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  

Labneh

Labneh is essentially a cheese made from straining yoghurt, resulting in a deliciously thick, creamy and tangy soft cheese. You can use it as you would any cream cheese, as the basis for tzatziki or spread it inside a pita or wrap. The straining process is very easy and takes 12 – 48 hours. The longer you strain it, the thicker the cheese will become. Should you want a firm cheese to roll into balls you can strain it for the full 48 hours but I prefer to strain it for 24 hours. I also use a double cream full fat yoghurt. I am not too sure if a lower fat yoghurt will give you the same consistency in the same time. It also makes the perfect addition to a meze platter as a dip for bread, pita or some sturdy crisps and I have added a few suggestions of how to turn the cheese into some very tasty dips or spreads. In other news, I am delighted to introduce the Heinstirred Greeting Cards Range. Inspired by fusing food and nature, distinctive images were photographed and set in original heart-shaped designs. Click here for all the details of the range now available. I hope you enjoy this recipe for Labneh. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Print Yum Labneh Ingredients1kg double cream full fat plain yoghurt a big pinch of saltInstructionsLine a wire mesh strainer with cheese or muslin cloth and place it over a bowl. Add the salt to the yoghurt, mix and place into the lined strainer, cover and leave in the fridge for 24 hours to drain. It is then ready to use.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/labneh/ Dip Suggestions: 1. Roughly chop a mix of fresh herbs like parsley, thyme and oregano. Sprinkle the herbs on top of the cheese and give it a gentle mix. Drizzle with some olive oil and a squeeze of lemon juice. 2. Sprinkle the labneh with a generous helping of Pistachio Dukkah. Give it a gentle stir (don’t mix the dukkah into the cheese too much) and drizzle with some olive oil. 3. Make the tomato & chipotle relish from my Chicken Wraps and spoon over the labneh. 4. Slow cook some sliced onion with a clove or two of garlic. Once a dark golden brown and caramelised, let it cool down to room temperature and spoon on top of the labneh. 5. Drizzle some honey over the cheese and sprinkle with fresh pomegranate seeds. (Serve with shortbread for a fantastic dessert.) More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Kale Chips

I have been a recent convert to kale. And partly because it has not been as regularly available in South Africa as it is now and it has also veered on the far too healthy scale of the food spectrum for me. But I have been cooking with it quite a bit and was pleasantly surprised with these Kale Chips. Kale is often referred to as the Queen of Greens. A member of the Brassical family (cabbage, broccoli etc), the veggie is super nutritious and packed with phytochemicals, fiber, vitamins A, C and K. It is also a good source of calcium, potassium, iron, manganese and phosphorus. It’s winter and I have been adding it to vegan soups and love that it gives more substance to the soup as what spinach gives for instance. Check out this delish Kale Turmeric Coconut Soup I made. It has also featured as the main ingredient in a summery salad. Torn leaves rubbed with some olive oil, dressed in a zesty tahini dressing and sprinkled with spiced roasted chickpeas. A really good salad! I read somewhere that rubbing (or massaging as some call it) the leaves with olive oil removes the bitterness. Not sure if it is true but I’ve made a habit of doing it since. The chips are a breeze to make and works perfectly in a low oven so there is no need to use a dehydrator. The most important part is to ensure the leaves are properly dried with a kitchen towel after washing otherwise you will end up steaming the leaves and they will not crisp up at all. Also make sure you place them in a single layer on the baking tray and not overlapping. If they overlap they will steam and not crisp. Keep a close watch and once they start to sizzle, test to check if they are crisp enough and be careful not to burn them. I only add some sea salt flakes at the time of cooking. Add other seasonings once the chips have cooled down. You can get creative with the seasonings and use different kinds of salt and herb mixes. A dukkah would also be really good sprinkled over the chips. The chips will last for a day in an airtight container but they are at their best when eaten within an hour or so. Enjoy! Get some more divine veggie recipes here. More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook Print Yum Kale Chips IngredientsTorn kale leaves (fibrous ribs removed) Baleia Extra Virgin Olive Oil salt flakes other seasonings as preferredInstructionsPreheat oven to 150 degrees C Make sure the kale leaves are completely dry and rub the leaves well with some olive oil Place on a baking sheet making sure the leaves do not overlap Sprinkle with some coarse salt and bake for 5 minutes Rotate the tray and bake for another 3 – 5 until crispy but not burnt (the leaves should start to sizzle from the oil) Remove from the oven and place on a cooling rack for a few minutes Kale chips are best eaten within an hour or so Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/kale-chips/ ** 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.

Tandoori Roasted Carrots

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

Desserts

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/    

Quick Apple Tartlets with Pistachio Praline

These tartlets are so quick and easy to make but do need a few tricks to make them really good. They have to be eaten straight out of the oven, have to be served with vanilla ice cream and definitely need crunch. If you do not have time to make the praline, topping the tartlets with roughly chopped nuts will be a good alternative but the praline does take it to a whole new level. Print Yum Quick Apple Tartlets with Pistachio Praline IngredientsPistachio Praline oil for greasing 100g castor sugar 60g shelled pistachios, roughly chopped (100g of nuts in the shell tends to yield just under 60g when shelled) Apple Tartlets 400g ready rolled puff pastry (defrosted) 4 granny smith apples, peeled, cored, thinly sliced and tossed in lemon juice to prevent browning 3 tablespoons honey – heated in the microwave for about 10 seconds till very runny 1 tablespoon castor sugar 1 egg beaten icing sugar for dusting (optional)InstructionsStart with the praline by lightly greasing a piece of baking paper with oil and placing it on a baking tray. Heat the castor sugar in a saucepan over a medium heat until the sugar has dissolved (do not stir) and has turned a brown caramel colour. Keep a close watch so that it does not burn or brown too dark. Add the pistachio nuts and pour onto the sheet of baking paper. Allow to cool and set until hard. Place in a small plastic bag and bash with a rolling pin into small shards and chunks and set aside. Preheat the oven to 180 degrees C and line a baking tray with baking paper. Unroll the pastry on a floured surface and cut into 8 even sized pieces. Place the apple slices on each piece of pastry, overlapping the slices and making sure that at least 1cm of the pastry edges remains uncovered. Lightly brush the apple slices with half of the runny honey and sprinkle with the castor sugar. Brush the 1cm uncovered edges of pastry with the beaten egg and place in the oven and bake for about 20 minutes until the pastry is golden brown. Remove from the oven, brush each tartlet with the rest of the runny honey, sprinkle with the pistachio praline, dust with some icing sugar and serve immediately.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/quick-apple-tartlets-with-pistachio-praline/        

Fruit Galette

With summer in full swing, indulging in the sumer fruit bounty is an absolute joy. Beautiful stone fruit, colourful berries and that all too short season of cherries abound at markets, supermarkets and street vendors. This Fruit Galette hopes to capture all that summer in a delicious mouthful. I’ve been trying to make the most of the season and in between all the eating have been freezing piles of fruit. My favourite has been to freeze cherries and enjoying them as an ice cold snack during the hot weather we have been experiencing. Of course the fruit is as delicious roasted, or baked in a pie. I’m not one for fussy pies. Actually working with pastry intimidates me most of the time. And I seem to be far too heavy handed to get a pastry shell into a pie dish without breaking it and having to fill the tears with lumps of more pastry. So making a galette is an obvious choice. It’s not fussy and the whole idea of the pie is to be quite rustic and free-form. Any stone fruit, berries or cherries work wonderfully in a galette. I find the fruit usually sweet enough so you do not have to add loads of extra sugar – rather keep that delicious tart sweetness of the fruit and sweeten the pie with a good ice cream when serving. I would perhaps sprinkle extra sugar if using very tart apricots. The base of ground almonds sucks up the moisture of the fruit and helps that you do not have a soggy base. I have seen a recipe where more juicy fruit  is mixed with a tablespoon or so of cornstarch, I tried it with cherries but have to say I am not sure if it was really necessary. I found the cornstarch faded the colour of the fruit when baking. I prefer to add a dash of almond extract to the pastry for that extra almondy flavour but this is entirely optional. You could also sprinkle the fruit with a few splashes of Amaretto or a fruit liquour before baking. Print Yum Fruit Galette IngredientsDough 2 cups flour ¼ teaspoon salt 1 egg 1 tsp almond extract (optional) 170g cold butter, cut into small cubes 3 tbsp ice cold water Filling 120ml ground almonds 120ml sugar about 500g ripe fruit ie apple, apricot, nectarines, cherries, stoned and sliced if necessary Few tbsp sugar for sprinkling if the fruit is quite tart (like apricots) Egg wash (1 egg lightly beaten)InstructionsPlace the flour and salt in a food processor Lightly beat the egg and stir in the almond extract if used. Add butter to flour mixture and pulse until the mixture resembles bread crumbs (do not over process) Add the egg mixture and 2 tbsp of the water to the mixture and pulse until the dough just starts to come together. Add a sprinkle of more water if needed. Put the dough on lightly floured surface and gently pat it together. Flatten the dough into a disk, wrap in plastic and chill for about 2 hours Remove the dough from the fridge and let it soften a bit to make it easier to roll out Roll the dough into a rough circle the size of 30cm in diameter and place onto a baking sheet lined with baking paper Preheat the oven to 200 degrees C Mix the almonds and sugar together and sprinkle onto the rolled out circle leaving a 2cm edge Arrange the fruit onto the pastry While rotating the tart, fold the border of exposed dough up and inwards, crimping and pushing it up against the fruit. Make sure there are no breaks that will let juices leak but if it does it lends itself to the rustic look of the tart Sprinkle the fruit with some sugar if needed (optional) Brush the border with the egg wash Bake for 45 minutes until the crust is well browned Remove from the oven, gently remove the baking paper and place onto a cooling rack to prevent the bottom of going soggy Serve warm, with vanilla ice cream or whipped cream.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/fruit-galette/ Our next Food Photograph Workshop is on the 21st of February and we still have a few spots open. You can get more details here and do let me know if you would like to book your spot for a fun and creative day out of the city. If you want to get more comfortable with your camera and learn how to take better photos, then this is the perfect chance to do it. More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Peanut Butter, Caramel and Chocolate Tart

After last week’s super healthy recipe we’re all good for something a bit more indulgent like this Peanut Butter, Caramel and Chocolate Tart that crossed my path recently. It is a recipe from one of my favourite bloggers, Milk and Honey. I love Jennifer’s recipes and find myself making and baking them time and again. The Peanut Butter, Caramel and Chocolate Tart is a utterly delicious flavour combination of dark chocolate, caramel and peanut butter. The biscuit base is covered with melted chocolate, then spoonful or two of dulce de leche (caramel), a layer of nutty cheesecake and some more chocolate and peanuts for added flavour and texture. I tweaked the recipe slightly and added the layer of caramel to replace the addition of condensed milk to the cheesecake filling. I then replace the digestive biscuits with pretzels to make a salty and crunchy crust. You can use digestive biscuits as per the original recipe but just reduce the butter by 20 grams. If you are using the pretzels, the crust might be a bit too dry so just add some more melted butter until the crumbs come together to form the crust. The tart is not too sweet but quite rich. Taste the peanut butter cheesecake mixture and add some more sugar if you feel it is not sweet enough (don’t forget it will be on a layer of caramel). If you are using digestive biscuits as a crust I doubt it will be necessary but since the pretzels are quite salty you may need to add a bit more to taste. I do hope you enjoy these delicious layers of salty, bitter and sweet! I am off to Denmark tomorrow to attend the 2017 FoodPhoto Festival. It is four days of workshops, conference, exhibition and showing your portfolio to art buyers, editors and directors. I am first spending a week in Copenhagen exploring, eating, drinking and getting inspired in one of my favourite cities so do follow along on my Instagram and Facebook accounts. Print Yum Peanut Butter, Caramel and Chocolate Tart IngredientsIngredients For the Base: 200g Pretzels 120g butter, melted For the Filling: 90g unsalted butter, chopped 85g dark chocolate, finely chopped 125ml caramel (dulce de leche) (about ½ tin ) 180g smooth peanut butter 125g cream cheese 45ml caster sugar 250ml whipping cream For the Topping: 60g dark chocolate, melted 30g chopped peanutsInstructionsMethod Make the Base: Preheat the oven to 150°C Put the biscuits into a food processor and blitz until you have a fine meal Add the melted butter and mix. If the mix is too dry add a bit more melted butter Press the biscuit mix into the base and sides of a loose-bottomed 35 cm x 13 cm rectangular pan Bake for 10 minutes and set aside to cool completely Make the Filling: Put the chocolate and butter into a heat-proof bowl and sit the bowl over a saucepan of simmering water. Don’t let the bowl touch the water Stir until melted Cool in the fridge until it is a spreadable consistency and spread it over the cooled base and put it back in the refrigerator to chill Once the chocolate layer has set spoon over the caramel, spread evenly and return the tart to the fridge Combine the peanut butter, cream cheese and mix until smooth (it will be a thick consistency) In a separate bowl, whip the cream and sugar until very soft peaks form Add the peanut butter mixture and whip until well mixed and smooth Pour the filling into the tart base and smooth the top Make the Topping: Spoon the melted chocolate into a disposable piping bag, cut a small hole in the tip and drizzle over the top of the tart Sprinkle the peanuts on top and serveSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/peanut-butter-caramel-and-chocolate-tart/   A few of my favourite peanut butter recipes: Peanut Butter Caramel Slices No Churn Banana and Peanut Butter Frozen Yoghurt Bacon and Peanut Butter Banana Bread More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Fast and Easy

Polenta Tart

There is no way your barbecue will ever be the same again once you’ve made this Polenta Tart. It is my attempt to completely glam up “Pap en Sous”. The direct translation of “Porridge and Sauce” – a staple side dish found at many South African barbecues of cooked mielie meal (quite similar to polenta) with a chunky sauce of cooked tomatoes, onion and spices. The idea came from  Antipasto Polenta Tart I saw on Taste.com.au and was inspired to use it as a way to turn Pap en Sous on its head so to speak. Instead of a sauce, keep the ingredients separate and whole and give the base a bit of a luxury makeover by using polenta and baking it in a form rather than just a big spoonful of it. You make the polenta as you usually would (a good dose of butter and some grated pecorino or parmesan cheese mandatory!), pour it in a springform quiche pan and bake it to form the base of your tart. The toppings are entirely up to you. I so think however the pesto, roasted tomatoes, red onion, basil and torn bocconcini is a must and forms a good base of flavour. As the pesto forms part of the base, use the best quality you can afford. I have to admit I recently made some pesto for the first time in a quite a while and goodness, it is so much better than what you can buy in the supermarket. And you know exactly what is in it so if you have the time (and it just takes 15 minutes max), make your own pesto. The rest of the toppings can be anything from roasted aubergine slices, artichokes, olives, charred peppers, anything that takes your fancy. If you have a fab deli or farmer’s market close by go raid it for some delicious and interesting toppings. The tart can also be served on its own as a meal. Keep it vegetarian or add some salami, fried chorizo or grilled boerewors to keep the meat eaters happy and content. This recipe first appeared in Food and Home Entertaining Print Yum Polenta Tart Ingredients4 cups vegetable stock 2 cups water 1 ½ cups instant polenta 100g grated parmesan 2 tbsp thyme leaves Sea salt and ground black pepper to season 130g shop bought or homemade pesto ½ red onion, thinly sliced 15 chargrilled aubergine slices 15 pitted kalamata olives 15 pieces of marinated artichoke hearts 15 strips charred or pickled sweet peppers 10 sundried tomato halves, halved 10 pieces bocconcini, torn fresh basil leavesInstructionsPreheat the oven to 200°C Grease a 27cm loose-bottomed quiche pan Place the stock and water in a saucepan and bring to a simmer Add the polenta while whisking constantly Cook, stirring occasionally, for 10minutes until thickened Add the parmesan and thyme, season and stir while on the heat until well combined Pour into the quiche pan and bake for 25 minutes until slightly crisp on the top Remove from oven and allow to cool for 20 minutes in the pan Carefully remove from the pan, place on a serving platter and spread the top with the pesto Arrange the rest of the ingredients on top of the tart and serve immediately Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/polenta-tart/ I hope you enjoy this recipe for Polenta Tart. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred.   More photos, food and travel stories on: Instagram Pinterest Facebook A few more of my favourite entertaining recipes for the barbecue: Baked Caprese Sandwich Chipotle and Beer Short Ribs Grilled Corn with Spicy Lime Butter Courgette and Ricotta Bruschetta      

Mushroom Soup with Marinated Mushrooms and Garlic Toasties

This post is in collaboration with La Motte Wine Estate. The inspiration for this Mushroom Soup with Marinated Mushrooms and Garlic Toasties came from the reality of reaching that stage of the lockdown where I had only one bottle of wine left.  So enjoying that bottle wine with a delicious bowl of autumn comfort was not negotiable. It was a bottle of La Motte Millenium, a South African interpretation of the famous Bordeaux-style red blend with Merlot (44%), Cabernet Franc (37%), Petit Verdot (9%) and Malbec (10%). It is a complex wine with a dusty, earthy nose with raspberry and mulberry fruit, cinnamon spice and a hint of mint that pairs well with mild curries, creamy dishes and mushrooms. So I took my cue from a recipe by Chef Eric Bulpitt, Executive Chef of Pierneef à La Motte Restaurant to create a comforting and homely mushroom soup to enjoy with the Millenium. It has been a while since I have done a soup for the blog, and I think this Mushroom Soup with Marinated Mushrooms is a delicious addition to the collection of recipes on here. The creamy mushroom soup is served with marinated mushrooms, and not only do they add texture but the acidity of the marinated mushrooms cuts through the rich creaminess of the soup. A bowl of soup needs crusty bread, so I toasted some ciabatta bread slices, smashed a clove of garlic, and mixed it into some extra virgin olive oil with chopped fresh parsley. A spoonful spread on the slices of bread is delicious. You could swap out the oil with salted butter and slather that on the slices of bread. If you find raw garlic too strong, roast a few cloves and squeeze the soft garlic out of the skin and mix with parsley and oil. I used portabellini mushrooms to marinade and a mix of shitake and portabellini mushrooms for the soup, but you can use any mushrooms of your choice and what you can find when you head out to the shops. The more flavourful the mushroom the more delicious the soup will be. If you want to keep the soup vegan, replace the cream with coconut milk. There may be some marinated mushrooms leftover, spoon them on a piece of sourdough with a slice of mature cheddar – so good! I hope you enjoy this recipe for Mushroom Soup with Marinated Mushrooms. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoyed. Print Yum Mushroom Soup with Marinated Mushrooms and Garlic Toasties IngredientsMarinated mushrooms 200g small portobello mushrooms, cleaned and halved 50ml apple cider vinegar 50ml extra virgin olive oil 1 clove garlic, chopped 1 thyme sprig sea salt flakes and freshly ground black pepper Mushroom Soup 100g shallots, finely chopped 1 clove garlic, mashed olive oil for frying 100ml sherry 600g mushrooms such as portabellini, shitake, porcini, cleaned and roughly chopped 1 sprig thyme 500ml warm vegetable stock 250ml cream (or coconut milk) sea salt flakes and freshly ground black pepper Garlic Toasties 1 clove garlic, mashed handful, chopped fresh parsley 3 tbsp extra virgin olive oil slices of bread, toasted InstructionsTo make the marinated mushrooms, place all the other ingredients except the mushrooms in a saucepan and bring to a boil then pour over the cut mushrooms Cover and place in the fridge for at least two hours to cool Make the soup by heating some oil in a saucepan and add the shallots and garlic Sweat the vegetables over a low heat until soft and translucent Deglaze with the sherry and add the mushrooms and thyme Give it a stir and cook for a few minutes Add the vegetable stock and simmer for 20 minutes Add the cream or coconut milk and simmer for another 10 minutes Season to taste Use a stick blender to blend the soup to a smooth consistency and keep warm while making the toasties Make the garlic toasties by mixing the garlic, parsley and olive oil and spreading onto the just toasted bread Serve the soup in bowls, topped with some marinated mushrooms and the toasties Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/mushroom-soup-with-marinated-mushrooms/

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/

Baked Sausages with Apple and Red Onion

This post is in collaboration with La Motte Wine Estate. A good quality sausage is one of the easiest ways to make a delicious meal and this recipe for Baked Sausages with Apple and Red Onion is a quick and easy way to a family dinner packed with flavour. Add even more mid-week winter comfort and enjoy this no-effort meal with a bottle of La Motte Syrah 2017,  a wine that pairs well with rich, flavourful dishes, each glass’ abundant fruit latching onto the sweetness of the baked apples and the richness of the sausages. The recipe is based on a recipe from Diana Henry’s cookbook, Simple, a book I refer to often for its easy but flavourful recipes. It is not a surprise the book was awarded winner of The Fortnum & Mason Cookery Book of the Year Award in 2017. Pork goes well with some sweetness and the baked sweetness of the apples and red onion is a delicious combination here with the pork sausages. It really is essential that you use top quality pork sausages stuffed with the proper, real meat in a dish like this with so few ingredients, the flavour and end result will be unbeatable. I served the Baked Sausages with Apple and Red Onion with crushed baby potatoes roasted (season well with some ground black pepper to match the Syrah) at the same time in the oven. If you have some time to spare, serve the sausages with these Polenta Parmesan Chips, I happy faces around the dinner table. The La Motte Syrah red wine is a true expression of its Franschhoek terroir, getting its complexity from Franschhoek’s micro-climates from the mountain slopes and valley floors. The wine’s elegant character contains a natural fruitiness that includes red berries and mulberry. Situated in the beautiful Franschhoek Valley in South Africa’s Cape winelands, La Motte is home to the finest wines, recognised internationally for exceptional quality. With its picturesque setting, traditional cuisine and historic charm, La Motte is a must visit when life returns to some kind of normal. I hope you enjoy this recipe for Baked Sausages with Apple and Red Onion. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoyed. Print Yum Baked Sausages with Apple and Red Onion

Grains, Pulses and Starches

Saffron and Butternut Samp Risotto with Lamb Knuckle Stew

This post is sponsored by Fat Bastard Wines Some emails are better than others. Like the email where Fat Bastard Wines asked me to be a part of their upcoming 21st birthday celebrations. I immediately said yes, how could I resist celebrating with such iconic South African wines. I was matched to The Golden Reserve blend and the golden colour of the bottle cap was my inspiration to create this Saffron and Butternut Samp Risotto with Lamb Knuckle Stew. The Golden Reserve blend is a Cabernet Sauvignon/Merlot blend, the palate rich and full with an intense, dark ruby colour. Luxurious aromas and flavours of dark berry fruit and plum entice the senses, living up to the words “Where bold meets gold”. So it made sense to create a meal that is bold, delicious and of course, splashes of gold. The wine pairs beautifully with lamb so making a comforting slow cooked lamb knuckle stew was an obvious choice.  Uncomplicated, simple ingredients, including a good amount of The Golden Reserve,  cooked low and slow to create a delicious melt in the mouth, celebratory meal. In addition to the lamb stew, I wanted to create a dish that plays with that golden colour of the bottle cap. One of my favourite foodies suggested a risotto with saffron and butternut, an idea that I loved. But I wanted to showcase that the most humble of ingredients can be part of a celebration and from there I chose to use samp rather than the usual arborio rice. Samp is a South African food of dried corn that has been stamped and chopped until coarsely broken. I soaked the samp for a few hours and then cooked it as you would a risotto. It worked really well, the samp taking on a beautiful golden hue from the saffron, packed with flavour and a delicious accompaniment for the rich lamb stew. I hope you enjoy this recipe for Saffron & Butternut Samp Risotto with Lamb Knuckle Stew. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred Print Yum Saffron and Butternut Samp Risotto with Lamb Knuckle Stew IngredientsLamb Knuckle Stew : 2 kg lamb knuckles 2 tbsp lamb spice or bbq mix of your choice Oil for frying 2 large onions, roughly chopped 2 large carrots, sliced 3 stalks of celery, roughly chopped 4 cloves of garlic, mashed few sprigs of fresh thyme 250ml Fat Bastard The Golden Reserve wine 400g tinned chopped tomatoes 1 tbsp tomato paste 350ml hot stock Sea salt flakes and freshly ground black pepper to season 1 tbsp sugar few sprigs of rosemary Saffron and Butternut Samp Risotto : 400g samp, uncooked, soaked in water for 3 hours and drained 750g butternut, cut into chunks olive oil for drizzling 1 tsp chilli flakes sea salt flakes a knob of butter 15ml extra virgin olive oil 1 large onion, finely chopped pinch of salt leaves from 2 sprigs fresh thyme 3 cloves garlic, minced 250ml Fat Bastard Sauvignon Blanc (at room temperature) 2 pinches saffron 1l warm vegetable stock To finish a knob of butter 40g grated Parmesan cheese salt and freshly ground black pepper to taste InstructionsLamb Knuckle Stew : Preheat the oven to 150 degrees C Dust the knuckles with the spice mix Heat some oil in a heavy-based casserole pot with lid and brown the knuckles in batches over a medium high heat Remove from the pot and set aside In the same pot, add another glug of oil and fry the onions, carrots and celery for about 5 minutes until the onions are translucent Add the garlic and thyme and fry for a further 5 minutes Pour in the red wine and scrape off all bits stick to the bottom of the pot Add the knuckles, bring to the boil and then simmer for 10 minutes with the lid off Add the tomatoes, tomato paste and stock Give it a good stir and season well with sea salt flakes and and ground black pepper Add the sugar and rosemary, place the lid on top and cook for 60 minutes Remove the lid, and cook for another 90 minutes or so until the lamb is tender and the sauce reduced and thickened Saffron and Butternut Samp Risotto : Preheat the oven to 200 degrees C Place the butternut on a baking sheet, drizzle with the olive oil and sprinkle with the chilli flakes Give a good mix and roast for 30 – 40 minutes until cooked and caramelised on the edges Remove from the oven and set aside Add the butter and olive oil to a large heavy-based pot and melt over medium-high heat Once melted add the onion and pinch of salt Cook for about 10 minutes until the onions have softened and are translucent Add the thyme and garlic and cook for another 5 minutes Add the samp and give a good stir to coat the samp with the oil and butter Add the wine in 2 stages, stirring until the wine has been absorbed after each addition Add the saffron to the stock and give it a stir Gradually add the stock, ladle by ladle, to the samp only adding the next ladle once the stock is absorbed Continue over a medium low heat until all the stock has been stirred in and absorbed The samp should be just cooked (add more stock if needed until the samp is cooked through) Stir in the knob of butter and cheese and season to taste Add the roasted butternut and gently mix in Serve with the lamb knuckle stew Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/saffron-butternut-samp-risotto/ More photos, food and travel stories on: Instagram Pinterest Facebook A few more of my favourite comfort recipes : Quinoa and Mushroom Risotto Roast Leg of Lamb Fried Risotto Balls Yoghurt Marinated Lamb Curry  

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  

How To Make Hummus

If I ever got stuck on a deserted island I would only need 3 things. WiFi (of course), a charger and a falafel vendor. Because I could easily live on just falafel. And if there is falafel there will be chickpeas so we can make hummus and I would probably never want to return home. I must admit that I have always made my own thought out version of hummus. A tin of chickpeas, garlic, olive oil, tahini and lemon juice all placed in a food processor in unmeasured quantities and then just tasted as I went along until I had a passable bowl of hummus. Until I found this recipe for Israeli style hummus on Bon Appetit and it is the best hummus I have ever made or tasted. Granted it needs a bit of preplanning as you make it with dried chickpeas that has to be soaked in cold water overnight. But I promise you it is so worth it. You end with a silky smooth hummus that is absolutely delicious and you would not want to make in any other way again. As you can see in the pics, hummus is much more than just a “dip”. I drizzled the hummus over some roasted aubergines with thinly sliced red onion and some fresh herbs to make a delicious meat free Monday dinner. I would also use it as a base for a salad dressing, adding olive oil and lemon juice to thin it down and drizzle over a salad. You could serve the hummus with these toppings as suggested by Bon Appetit, both sounding really good: hot smoked Spanish paprika, fresh lemon juice, and chopped parsley or fried chickpeas, hot smoked Spanish paprika, and chopped parsley. 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. I hope you like it as much as I do. More photos, food and travel stories on: Instagram Pinterest Twitter Facebook Print Yum How To Make Hummus Ingredients1 cup dried chickpeas 1 tsp bicarb of soda 2 fat garlic cloves, peeled juice from 2 lemons 1 tsp sea salt, plus more to season quarter cup ice cold water 2 thirds cup tahini quarter tsp ground cumin (more to taste) Baleia Extra Virgin Olive Oil (for serving) InstructionsPlace chickpeas in a bowl and cover with cold water Cover and let sit at room temperature overnight Drain and rinse Combine the soaked chickpeas and bicarb of soda in a large saucepan and add cold water to cover by about 4cm Bring to a boil, skimming the surface as needed Reduce the heat to medium-low, partially cover, and simmer until the chickpeas are tender and starting to fall apart,about 45–60 minutes Drain and set aside Meanwhile, process the garlic, lemon juice, and 1 tsp sea salt in a food processor until coarsely puréed and let it stand for about 15 minutes to mellow Strain the garlic mixture through a fine-mesh sieve into a small bowl, pressing on the solids to release as much liquid as possible Pour the liquid back in the food processor and discard the garlic solids Add the tahini and pulse to combine With the motor running, add ¼ cup ice water by the spoonful and process (it may seize up at first) until mixture is very smooth, pale, and thick Add the chickpeas and cumin and process for about 5 minutes, scraping down sides until the mixture is extremely smooth Add more water if you prefer a thinner consistency Taste and season with salt, more lemon juice, and more cumin as desired. Spoon the hummus into a shallow bowl, make a well in the center, and drizzle liberally with olive oil Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/how-to-make-hummus/ ** 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. See below for a few more of my favourite recipes with chickpeas : Falafel Chicken and Chickpea Curry Roasted Butternut Squash Falafel  

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

Ice Cream

Brandy Roasted Pink Lady® Apple Crumble Ice Cream

This post has been sponsored by Pink Lady® Apples I knew this ice cream would be good but I ended up so happy with this Brandy Roasted Pink Lady® Apple Crumble Ice Cream. Chunks of Pink Lady® apples roasted in brandy and spices and a nutty oat crumble mixed in with the best vanilla ice cream you can get. Part pudding, part ice cream and completely delicious. The 2019 season of everyone’s favourite apple, Pink Lady® is here and what better way to welcome the new season with a delicious dessert that is sure to make all the apple lovers and ice cream lovers happy at the same time. I wanted to take a dessert as classic as an apple crumble and give it a bit of makeover. The ice cream is great eaten on its own or end your next dinner party or Sunday lunch with a stack of freshly made waffles and big scoops of the Brandy Roasted Pink Lady® Apple Crumble Ice Cream slowly melting over the hot waffles. Bonus, of course, is that you use shop bought ice cream for the base so all you need to worry about is roasting the apple and making the crumble. Apples and brandy is such a wonderful combination and the brandy adds a deep layer of flavour while the apples roast. (The alcohol will be cooked off by the time you make the ice cream.) Stir the apples a few times while they roast, mashing it with a veggie masher to break down the pieces. But do not mash too fine, you want apple chunks in the ice cream. Bake the crumble to a dark golden brown to maximise flavour. Remember that freezing mutes flavour so you want to maximise the apple and crumble flavour as much as possible. I kept adding additional sugar to the minimum. The apples are sweet and the ice cream as well so the crumble and roasted apples do not have to be too sweet on top of that. And keep a quarter of the oat crumble aside so that you can sprinkle it on top of the ice cream for more texture and flavour. Born of good earth, pure water and clear skies a crisp Pink Lady® apple represents life at its natural green best. Raised with love, Pink Lady® apples are allowed to linger longer on their trees to absorb more of nature’s goodness and develop their characteristic radiance and sweet refreshing taste. I hope you enjoy this recipe for Brandy Roasted Pink Lady® Apple Crumble 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 Brandy Roasted Pink Lady® Apple Crumble Ice Cream IngredientsFor the roasted apples: 700g Pink Lady® apples 60ml brandy 45ml light brown sugar 1 tsp sea salt flakes 1 tsp ground cinnamon 1/2 tsp grated nutmeg For the crumble: 125ml flour 80ml oats 60ml light brown sugar 1 tsp sea salt flakes 1 tsp ground cinnamon 60ml butter, diced 50g pecans, chopped For the ice cream:  1l best quality vanilla ice cream 1 tsp sea salt flakes zest of 1 lemonInstructionsRoast the apples: Preheat the oven to 200 degrees C Peel and core the apples and cut in chunks Place in a baking dish and toss with the brandy, sugar, salt and spices Roast for 60 minutes, stirring and mashing with a veggie masher every 15 minutes or so You do not want a sauce but rather chunks of roasted apple Let it cool while the crumble bakes Make the crumble:  Combine the flour, oats, sugar, salt, and cinnamon in a bowl Add the butter pieces and work with your fingertips until the mixture forms large clumps then lightly mix in the pecans Scoop the mix on a baking sheet lined with baking paper, spreading it evenly Reduce the oven temperature once the apples are done and bake the crumble for 15 minutes or so until dark golden, giving it a stir halfway through Let the crumble cool completely and keep about a quarter of the crumble aside for serving Assemble: Remove the ice cream from the freezer and let it soften a bit Mix in the salt, lemon zest and apples Spread a third of the mixture in a small metal dish Sprinkle with a third of the crumble and repeat twice more Wrap the pan with cling wrap and freeze for at least 6 hours or overnight Serve with more crumble sprinkled on topSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/brandy-roasted-pink-lady-apple-crumble-ice-cream/ A few more of my favourite apple recipes : Apple Phyllo Tart Cider Cooked Apple, Onion and Cheddar Galette Pink Lady® Apple Galettes with Spelt Crusts and Tahini Butterscotch Sauce

Grilled Pineapple and Coconut Sherbet

This sherbet is refreshing, summery and tropical, while the smokiness from the grilled pineapple adds a wonderful depth. A sherbet is usually a sorbet with dairy added which in this instance I replaced with light coconut milk. And I do think we can squeeze it into the “new year healthy eating” category. I mean, who can survive a month without ice cream? It is quite easy to make as you don’t have to hassle with a custard and the only real work is grilling the pineapple and toasting the shredded coconut. Enjoy! Print Yum Grilled Pineapple and Coconut Sherbet Ingredients125 ml water 100 ml sugar 400ml light coconut milk 1tb lemon juice 450g fresh pineapple slices (peeled and cored) Pinch of salt Garnish: a few tablespoons shredded or dessicated coconut – dry toasted in a pan over medium heat until golden brown a few more pieces of grilled pineapple for garnish (optional)InstructionsBrush each pineapple slice lightly with some oil and grill each side for 3 minutes on a hot griddle pan. Once all the slices are grilled, blitz until smooth. Bring the sugar and water to a boil and simmer for 5 minutes. Mix the pineapple, coconut milk, sugar syrup, lemon juice and salt and chill for at least 6 hours and then churn in an ice cream maker. Put in a suitable container and freeze until ready to serve. Serve topped with the shredded coconut and pineapple slices as garnish (optional)Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/grilled-pineapple-coconut-sherbet/  

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/

Spiced Quince Ice Cream

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

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!

Crumbed Pork Chops with Apple Sage Mash

It is said that Franschhoek is the gourmet capital of South Africa, amongst stiff competition from neighbouring Stellenbosch and I think Bree Street in the Cape Town city centre can certainly give it a run for that title these days. Franschhoek is home to some top notch wine estates, beautiful small hotels and brimming with chefs creating world class meals at their restaurants. And one of those meals worth taking the car and getting to Franschhhoek is Chef Neethling of La Petite Ferme’s 16 Hour Slow Roasted Lamb Wrapped in Aubergine. I had the pleasure of having the lamb for lunch a short while back and happily left with some inspiration from Chef Neethling for this Crumbed Pork Chops with Apple Sage Mash recipe. La Petit Ferme means The Small Farm and the food at this boutique winery is country style but with a contemporary twist. For Chef Neethling the food he serves must be easily identifyable and not extravagant. “It’s modern country kitchen but slightly toned down to please the clientele”, he says as I photograph some of the dishes on the menu. And even though he follows trends, he chooses trends selectively as he is careful of being too trendy and the restaurant losing it’s identity in the process. I chat to Chef Neethling about some of his favourites and spices are right on the top of his list of favourite ingredients, star anise to be precise. It is a spice that can be used in almost any cuisine, not just Asian or Indian, and works for savoury or sweet dishes. At home his fridge will have a decent amount of cheese and there will always be chutney, Mrs Balls, of course. When I ask him what he cooks when he does not feel like cooking his answer without hesitation is Boerewors Hotdogs. But he hastens to add, not just any old boerewors hotdog, it comes with all the trimmings. As we left, Chef Neethling shared his Leg of Rabbit with Apple Mustard Sauce recipe with me. Fresh rabbit can be a bit tricky to find so I decided to make a pork dish rather. It was a cold and rainy day in Cape Town and comfort food was top of mind. I took some of the elements of his dish like the mustard and apple to create these tasty pork chops. The chops are smeared with mustard for flavour and to hold the breadcrumbs. The apple mash idea comes from Donna Hay. It is not sweet at all but the apples add a slight tart sweetness to the potatoes that marries so well with the pork. For the crumbs I used some Corn Flakes crumbs but you can use regular breadcrumbs that are quite dry or panko crumbs. And of course you have to have sage with pork. Since the leaves are chopped up raw I used them sparingly as to not overpower the mashed potato. Some more images of my visit to La Petite Ferme: [metaslider id=5306] Print Yum Crumbed Pork Chops with Apple Sage Mash Ingredients1/3 cup breadcrumbs ½ tsp garlic flakes salt and cracked black pepper to season 2 tsp mild English mustard 4 pork chops 1kg potatoes, peeled and roughly cubed 3 green apples, peeled, cored and roughly cubed a few sage leaves, roughly chopped good knob of butter salt and cracked black pepper to season InstructionsPreheat oven to 220 degrees C Place the breadcrumbs, garlic, salt and pepper in a large bowl Mix to combine and set aside Rub the mustard over the pork chops and roll in the breadcrumb mixture Place on a lined oven tray and roast for 10 minutes Turn the chops over and roast for another 7 – 10 minutes until golden and cooked through While the pork is roasting, make the mash by placing the potatoes and apples in a large pot with salted cold water Bring to the boil and then simmer until the potatoes are soft (about 10 – 15 minues) Drain, return to the pot and mash with the butter Season to taste and stir in the chopped sag Serve immediately with the pork chops Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/crumbed-pork-chops-apple-sage-mash/ Our next Food Photography Workshop is taking place the 15th of May 2016. There are a few spots left so do let me know if you would like to attend. More details here. Disclaimer : I was an invited by Red Carpet Concepts to visit La Petit Ferme and photograph the food for heinstirred.com   More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook

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/

Fried Risotto Balls

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

Salads

Grilled Haloumi Couscous Salad

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

Grilled Nectarine and Lentil Salad with Red Pepper Pesto

I have a recent visit to Webersburg Wine Estate to photograph the food of chef Nadia Roux to thank for this delicious recipe for Grilled Nectarine and Lentil Salad with Red Pepper Pesto. Nadia loves to work with fruit in savoury dishes and after photographing her Grilled Mango with blueberries and Danish Feta Salad I asked for another recipe I could make for the blog.   Overlooking beautiful mountains and a large pond dotted with ducks the bistro is bright and airy. The food Nadia serves is easy, unfussy, bistro style food. All made from scratch by her team. She plays with flavours and textures in her Chef’s Speciality Salad depending on the season and what is available.  “I use a lot of fresh fruit in my cooking and feel that fruit are often overlooked as elements in savoury dishes.  They bring out new bouquets of flavours when paired with meats and other proteins.” says Nadia as she preps the salad to be photographed. I love photographing burgers and the Webersburg Burger does not disappoint. Topped with strong Cheddar cheese, homemade mustard mayo and served in a brioche bun it is a meal of beauty. Nadia serves the burger with hand cut potato chips. She laughs when she says that she is not always sure the hand cut chips was the best idea, it is a lot of work but now there is no way she can take it off the menu – diners love them too much! We talk trends and recipe books. She claims she has too many recipe books but loves all of them. Nopi, the new Ottolenghi book is already a favourite and she says that every foodie and chef should own Culinary Artistry by Andrew Dornenburg and Karen Page. She reads up about trends but it does not influence the menu that much. “If there are elements that can be implemented into our food, I’ll try it out.  But ultimately our nature is to go back to what we know and like and for that we stand ready with what we offer with our own flair.” Nadia mentions there is always onion, garlic and butter in her kitchen. And what does she cook when she does not feel like cooking? “Pasta with basil pesto – quick easy and tasty”. I tweaked Nadia’s recipe she gave me by adding lentils to the salad to make it more substantial to serve as a meal on it’s own. Nectarines are going out of season now but you can replace it with plums or even pears that are coming in season. I do think the salad will be a colourful and tasty addition to your Easter table. The red pepper pesto would also be fantastic with grilled lamb. The recipe is merely an indication and you can add other ingredients as you please on the day. Below is a gallery with more imges of my day : [metaslider id=5139] Print Yum Grilled Nectarine and Lentil Salad with Red Pepper Pesto Ingredients1 whole nectarine, sliced into wedges (or use plums or pears depending on season) Olive oil 2 cups cooked lentils Apple cider vinegar 3 baby cucumbers, sliced Fresh baby herb leaves 100g Chevin cheese, crumbled Pesto: 2 red bell peppers olive oil handful of cashew nuts, toasted 3 tbsp grated pecorino cheese 1 clove garlic, roasted salt and pepper to tasteInstructionsPreheat the oven grill Make the pesto by rubbing the peppers with oil and placing under the grill Turn the peppers regularly and grill until the skin is black and blistered in spots Place the peppers in a bowl and cover the bowl with plastic wrap so that the peppers sweat and cool down Once cooled, peel off the skin and deseed the peppers Place the peppers in a blender with the nuts, cheese and garlic Blend to a paste, adding more olive oil as needed and season to taste Lightly brush the nectarine wedges with olive oil and neatly grill on a griddle pan on each side until griddle marks appear. Set aside Drizzle the cooked lentils with some olive oil and a splash of apple cider vinegar Add the cucumber and mix through Top the lentils with the nectarine wedges and then with the cheese and herbs Dot the salad with the pesto and serve the rest of the pesto on the sideSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/grilled-nectarine-lentil-salad-red-pepper-pesto/ We’ve had a number of enquiries for the next Food Photography Workshop and I am pleased to confirm the 15th of May 2016 for the next one. Let me know if you would like to attend. More details here . Disclaimer : I was an invited by Red Carpet Concepts to visit Webersburg Wine Estate and photograph the food for heinstirred.com  More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Fennel and Apple Coleslaw

This Fennel and Apple Coleslaw is my attempt to move away from those bland vegetable salads drowning in mayonnaise and masking all flavour. And apple and fennel is such a great combination. This crunchy coleslaw is a summery celebration of textures, colour and flavours and is a fantastic accompaniment to a barbecue or outdoor  lunch and dinner. I love the splashes of red in the salad but feel free to play with different types of apples and cabbage for flavour and colour. Serving it in a rectangular dish rather than a bowl also show off all the beautiful colours of the salad. I made the dressing lighter by a using half yoghurt and half mayo with a good splash of lemon juice. I think it worked really well with the peppery, aniseed and sweet flavours coming from all the ingredients. There is a fair amount of slicing required for the salad but other than that it is ready in a flash. Print Yum Fennel and Apple Coleslaw IngredientsHalf a medium red cabbage, thinly sliced 1 fennel bulb, shaved 2 apples, cored and thinly sliced 5 radishes shaved 4 salad onions, thinly sliced diagonally Dressing: 1/3 cup low-fat plain Greek yogurt 1/3 cup mayonnaise 1 tablespoon fresh lemon juice 1 heaped tsp mild mustard Coarse salt and ground pepperInstructionsPlace the vegetables in serving dish Whisk the dressing ingredients until well mixed Dress the vegetables with the dressing, toss gently and serveSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/fennel-and-apple-coleslaw/ ** This recipe first appeared in the Sunday Times Food Weekly

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   

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.

Roasted Butternut Soup

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

Bone Broth Ramen

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

Khmer Chicken Soup and Feasting off the Beaten Track in Cambodia

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

Vegetables, Vegetarian & Vegan

Roasted Butternut Soup

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

Fennel and Apple Coleslaw

This Fennel and Apple Coleslaw is my attempt to move away from those bland vegetable salads drowning in mayonnaise and masking all flavour. And apple and fennel is such a great combination. This crunchy coleslaw is a summery celebration of textures, colour and flavours and is a fantastic accompaniment to a barbecue or outdoor  lunch and dinner. I love the splashes of red in the salad but feel free to play with different types of apples and cabbage for flavour and colour. Serving it in a rectangular dish rather than a bowl also show off all the beautiful colours of the salad. I made the dressing lighter by a using half yoghurt and half mayo with a good splash of lemon juice. I think it worked really well with the peppery, aniseed and sweet flavours coming from all the ingredients. There is a fair amount of slicing required for the salad but other than that it is ready in a flash. Print Yum Fennel and Apple Coleslaw IngredientsHalf a medium red cabbage, thinly sliced 1 fennel bulb, shaved 2 apples, cored and thinly sliced 5 radishes shaved 4 salad onions, thinly sliced diagonally Dressing: 1/3 cup low-fat plain Greek yogurt 1/3 cup mayonnaise 1 tablespoon fresh lemon juice 1 heaped tsp mild mustard Coarse salt and ground pepperInstructionsPlace the vegetables in serving dish Whisk the dressing ingredients until well mixed Dress the vegetables with the dressing, toss gently and serveSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/fennel-and-apple-coleslaw/ ** This recipe first appeared in the Sunday Times Food Weekly

Orecchiette with Broccoli Sauce

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

No Mayo Potato Salad

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

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