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Baking

Apple Yoghurt Cake

I only discovered baking with yoghurt a short while back and love the results you get. I was not planning to do another recipe so soon again after the Lemon Yoghurt Cake, but this recipe for an Apple Yoghurt Cake came out just too good not to share. Just after I had made the Lemon Yoghurt Cake I posted a few weeks ago, I came across this Lemon Yoghurt Apple Cake on Pinterest. It looked so delicious, it immediately went into my “have to make” bookmarks. Things tend to hang around in that “to do list” for quite a while but as I had a friend coming over for tea, I thought I best bake something and not just go buy something. (People kind of expect that when you blog!) The recipe is easy and straight forward so I decided to give it a go. I did not want to go with the ginger and lemon grass syrup of the original recipe, so changed it to more of an apple pie kind of sauce my mother used to make for her delicious apple pies. I have some almond extract in the cupboard, so came up with a mixture of butter, milk, honey, brandy and almond extract. All of those ingredients work so well with apple and all together I think it is really good. It adds a good kick of flavour to the cake (and the smell is particularly good). Not everyone is fond of almond but the almond flavour is not overpowering at all. But you can reduce the extract or omit it completely and will still get a flavourful sauce. You can serve this as a cake at teatime but it will work just as well as a dessert with a splash of custard. Print Yum Apple Yoghurt Cake Ingredients125g butter, softened 220g castor sugar 3 eggs zest of 1 lemon 200g self raising flour 1/4 tsp salt 200g plain yoghurt 2 large apples,quartered and sliced 1 tsp castor sugar for dusting Sauce 100g butter 1/2 cup of full cream milk 2 tbsp honey 1 tbsp brandy 1 tbsp almond extractInstructionsPreheat oven to 180C. Grease and line the base and sides of a 20cm round loose bottom cake tin. Beat butter and castor sugar until pale and fluffy. Beat in the eggs one at a time (it will look a bit curdled). Gently fold in lemon zest. Add the salt to the flour and add to the egg mixture, alternating with the yoghurt. Spoon the mixture into the prepared tin. Arrange the apple slices on top of the cake and sprinkle lightly with castor sugar Bake for 45 – 55 minutes until golden brown and a skewer inserted into the centre of the cake comes out clean. While the cake bakes, put all the sauce ingredients in a pan and let it warm until the butter has melted. Remove cake from oven but leave it in the tin. Using a fine skewer, pierce the cake all over and spoon the warm sauce over the cake so it soaks evenly. Once cooled, remove from the tin and serve. Adapted from www.ironchefshellie.comSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/apple-yoghurt-cake/

Apple Tarte Tatin

I think a Tarte Tatin is one of the sexiest tarts there is. But even though the recipe is quite simple it is a bit intimidating to make. Anything that has to be turned over at the end gets me into a slight panic. I used the delightful Mary Berry’s (from The Great British Bake Off) recipe and it worked a treat. I have to confess I did use store bought puff pastry. I guess the secret is to use apples that are really tart otherwise the whole thing is too sweet and the lemon zest also helps to lift the flavours. If serving it as a dessert I think you can not beat vanilla ice cream as accompaniment – the best quality you can make/get. Do not grease the tin otherwise the caramel will be cloudy and not clear. Equipment: You will need a 23cm/9in diameter fixed base deep sponge sandwich tin. Print Yum Apple Tarte Tatin IngredientsFor the pastry 100g/4oz plain flour 50g/2oz butter (in a block) 25g/1oz lard (in a block) For the caramel 175g/6oz granulated sugar For the topping 900g/2lb red dessert apples finely grated zest and juice of 1 lemon To finish 75g/3oz caster sugarInstructionsFirst make the pastry. Freeze the butter and lard until very cold. Measure the flour into a bowl and grate the butter and lard into the flour. Use a knife to coat the butter and lard in the flour. Add 4-5 tbsp cold water and mix to a firm dough until it comes together. Roll out the pastry on a floured work surface to a rectangle. Fold one third down and then fold the bottom third up and over the top fold. Turn it 90 degrees (a quarter turn) and repeat the rolling and folding. Set aside, covered, in the fridge for 20 minutes. Repeat the rolling, folding and chilling twice more so you have a total of four folds and turns. Preheat the oven to 220C/425F/Gas 7. For the caramel, place the granulated sugar and 6 tbsp water into a stainless steel pan. Stir over a low heat until the sugar has dissolved and there are no granules. Remove the spoon and increase the heat. Boil until a golden straw colour and immediately pour into a 23cm/9in fixed-base deep sponge sandwich tin. Don’t get it too dark or it will be bitter – this is very important! For the topping, core the apples then thinly slice. Arrange a layer over the caramel in the tin in a circular pattern starting from the outside of the tin and work inwards. Toss the remaining apples in the lemon zest and juice, scatter in the tin and press down. Roll out the pastry to a round, slightly bigger than the tin. Cover the apples and tuck the edges of the pastry down around the apples. Make a small cross in the top of the pastry to let the steam out. Bake for about 40 minutes until the pastry is crisp and golden-brown and the apples are soft. To finish, before turning the tarte out, tip the juices from the tin into a saucepan. Add the caster sugar and boil until syrupy. Turn the tarte tatin out onto a plate and spoon the syrup over the apples. Serve with cream.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/apple-tarte-tatin/

Pink Lady® Apple Galettes with Spelt Crusts and Tahini Butterscotch Sauce

This post and recipe is sponsored by Pink Lady® Apples I am just thrilled with how these Pink Lady® Apple Galettes with Spelt Crusts and Tahini Butterscotch Sauce turned out. The spelt crust is rich, buttery and short with that delicious nutty flavour and works really well with the tart Pink Lady® apple slices placed on a bed of sweetened ground almonds with loads of orange zest.  A big dollop of tahini butterscotch sauce and an optional scoop of ice cream finishes off these galettes to make quite a special dessert. Spelt (also known as farro) is an ancient grain, higher in protein and fibre than regular wheat flour.  I contains gluten so it works well for baking and I love the nutty flavour. It is quite similar to wholewheat flour but the texture of spelt is softer and more tender.  You can swap wholewheat flour with spelt flour on a one to one basis when baking. Spelt flour has become more readily available, I have seen it at some of the large PnP stores and you can order it online from Wellness Warehouse and Faithful to Nature. The tartness of the Pink Lady® apples remains when baked so they are a good choice of apple to use in the galettes. The tahini butterscotch adds a rich almost savoury flavour without overpowering or being sickly sweet. I find that the addition of orange zest lifts all the flavours, adding a bit of zesty freshness. Adding a scoop of vanilla ice cream adds yet another taste sensation by counteracting the warm pie with ice cold ice cream. The tahini butterscotch is a thing of beauty. Butterscotch is usually made with brown sugar but I used white sugar as I did not want to add another flavour to the dessert. Any sauce leftovers is delicious eaten by the spoonful (I would know) . The sauce will set but pop it in the microwave to get it to a pourable consistency again. Enjoy! I hope you enjoy this recipe for Pink Lady® Apple Galettes with Spelt Crusts and Tahini Butterscotch Sauce. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. I am hosting a cooking demo at “kitchen heaven” Goozi Cucina in Hermanus. I will be making 4 of the most popular vegetarian recipes on the blog. There will be gifts from Pink Lady® Apples as well as a chance to win fab hampers from Baleia Extra Virgin Olive Oil and Kasselshoop Cheesemakers. It starts at 10am and to book your ticket call 028-312-4979 or email sales@goozi.co.za See you there! Print Yum Pink Lady® Apple Galettes with Spelt Crusts and Tahini Butterscotch Sauce IngredientsCrust: 340g spelt flour 45ml caster sugar ½ tsp salt 170g chilled butter, cubed 1 egg yolk 15ml apple cider vinegar 5ml vanilla extract 15 – 30ml iced water Filling: 50g ground almonds 50g light Demerara sugar finely grated zest of 1 orange 4 – 6 Pink Lady® apples, peeled,cored and thinly sliced egg wash (1 egg lightly beaten) Tahini Butterscotch Sauce: 125ml cream 50g butter 50g tahini 75g sugar ½ tsp salt InstructionsPlace the flour, sugar and salt in a food processor and pulse to mix Add the butter to flour mixture and pulse until the mixture resembles bread crumbs (do not over process) Add the egg yolk, vinegar, vanilla and a teaspoon of the iced water and pulse until the dough just starts to come together. If needed, add a splash more water and pulse until the dough comes together 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 warm up a bit to make it easier to roll out Roll the dough into a large rectangle and use a small side plate (about 15cm in diameter) to cut out 6 – 8 disks and place onto 2 baking sheets lined with baking paper Preheat the oven to 200 degrees C Mix the almonds, sugar and zest together and sprinkle onto the rolled out disks leaving a 2cm edge Arrange the apple slices onto the pastry While rotating the tart, fold the border of exposed dough up and inwards, crimping and pushing it up against the fruit. Brush the border with the egg wash Bake for 25 minutes until the crust is well browned Remove from the oven, gently remove from the baking paper and place onto a cooling rack to prevent the bottom of going soggy While the galettes bake make the tahini butterscotch Combine the cream and butter in a small saucepan, and cook over a low heat, stirring occasionally, until the butter melts Add the tahini, and sugar and whisk until the tahini has dissolved. Bring to the boil, reduce the heat and cook for another 10 minutes, stirring constantly until thickened and shiny Serve the galettes warm, with a spoonful of butterscotch and some vanilla ice cream Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/pink-lady-apple-galettes-spelt-crusts/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook A few more of my favourite apple recipes : White Chocolate and Mascarpone Mousse with Raw Apple Crumble Cider Cooked Apple Galette with Onion and Cheddar Persian Love Cake with Caramel Brandy Poached Apples  

Fig and Camembert Tart

Fig season is in full swing and this Fig and Camembert Tart is a delicious savoury bake with these delectable fruit. Serve it with a crunchy salad, a chilled glass of wine and lunch is sorted. It is not much of a recipe but more of idea as you can chop and change as you please really. All you need is 5 layers of phyllo pastry, brushed with butter, as a base. Then top it with slices of camembert cheese, sliced figs and a drizzle of honey if you want a touch more sweetness. Bake at 200 degrees C for 30 minutes until the cheese is bubbly and melted and the pastry is crispy, golden brown. Once it comes out of the oven, sprinkle it with toasted nuts, walnuts or pecan nuts will do just fine. I added flash fried sage leaves for some colour, texture and more flavour. You can add caramelised onions (will be great), a blue cheese rather than camembert, a balsamic vinegar reduction for added flavour. Once those 5 layers of phyllo is in place, you can just play with flavours and textures. This Fig and Camembert Tart is another version of my Heirloom Tomato Tart and this sweet Apple Phyllo Tart, using life saving phyllo pastry. Impossible to mess up and not remotely as fussy as other pastry. Click on the recipe links for more info on how to work with phyllo. I hope you enjoy this post for Fig and Camembert Tart. If you’ve made it, 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 enjoy. The images in this post has been shot on the new SHAVED TRUFFLE surface from my range of surfaces and backgrounds available for sale at shop.heinstirred.com. Do you have a look around, your favourite new surface may just be a click away. If you are looking for more quick, easy delicious meal ideas, my cookbook, DRUNK AND HUNGRY is available as a digital download. As the title states, the book consists of easy and flavourful recipes for when you find yourself drunk, and hungry. Savoury, sweet, vegan, vegetarian, bacon, cheese, spice, and carbs are packed into 15 easy recipes to satisfy your hunger while tantalising your tastebuds. The book has just been announced as the South African winner in the Digital Books category in the Gourmand World Cookbook Awards. It will now compete for Best in the World later this year at the Cookbook Fair in Paris. Purchase the book by clicking on this link

Breads

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  

Pea Hummus

Summer eating has to be easy, colourful and with as little fuss as possible. And as much as the eating must be so must the cooking. And I think this Pea Hummus fits the bill perfectly. The colour is gorgeous, the sweetness of the peas works well with the slight hit from the garlic and the tahini gives it a bit of a earthy base. Pile it on top of some toasted bread and you have a perfect marriage of textures, tastes and colours.   As I had some of the homemade fresh curd cheese left I made that the first layer before topping it with the pea hummus. It looked so pretty and added an extra creaminess to the bruschetta. Not only does the lemon zest add another splash of colour but it adds a little bit of zestiness which I think the hummus needs. If you do not want to use cheese, some roasted baby tomatoes would work really well. And it would look beautiful. The recipe can not be any simpler or quicker. It really is a case of putting it all in a blender and pulsing for a few seconds to the right consistency. If you do not have a blender you can easily make it in a pestle and mortar or mashing it all with a fork will be just as easy. It will make no difference whether you use fresh or frozen peas but I would not use tinned. I think it will be too mushy and the colour quite bland and you want a vibrant green colour. Just a note regarding the garlic. I added quite a large clove of garlic to the mix and the mild creaminess of the cheese balanced it well. It really depends how garlicky you want to go. The sweet flavour of the peas can be overpowered by raw garlic and if you are not that keen on raw garlic, use a smaller clove or half a clove. You can always add more but once you added you can not make it less! Print Yum Pea Hummus Ingredients1 cup fresh or frozen peas and extra for garnish 2 tbsp tahini 1 clove garlic, chopped juice from half a lemon 2 tbsp olive oil 6 mint leaves ½ tsp cumin salt and pepper to taste zest of one lemon olive oil to drizzle mint to garnishInstructionsIf you are using frozen peas, place in boiling water for a few minutes, drain and refresh under cold water. Place all ingredients except salt, pepper and lemon rind in food processor and pulse until smooth. If the mixture is too dry add a splash of lemon juice and olive oil. Taste and add more lemon juice if needed. Make 10 slices of toasted bread. Ciabatta or sourdough. Spread ricotta thickly on the toasted slices of bread (if used). Top with pea hummus. Sprinkle with cracked black pepper and lemon rind. Drizzle some olive oil over each slice and garnish with mint leaves and the extra peasSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/pea-hummus/        

Flatbreads with Grilled Zucchini dressed in Lemon and Hemp Seed Oil

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

Pissaladière

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

Breakfast

Buckwheat Pancakes

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

Xmas Morning Muffins

Keep these in your arsenal for Xmas time to impress any annoying in-laws. Mix the dry ingredients the night before, combine with the fruit mince and other wet ingredients first thing Xmas morning and let the smell of fruit and spices waft through the house as the family and guests awake to these tasty delights baking in the oven. They make the perfect light Xmas morning breakfast. Serve as is or lightly buttered and topped with some mature cheese. I used a muffin tin with cavities 2x5cm (I had few tablespoons of mixture left over which I baked in a mini loaf tin at the same time) Print Yum Xmas Morning Muffins Ingredients2 cups self raising flour 1 tsp bicarbonate of soda ¼ teaspoon salt 1 tsp ground cinnamon ½ tsp mixed spice 1 teaspoon instant coffee powder ½ cup brown or caramel sugar 250g fruit mince 1 heaped teaspoon orange zest 300ml buttermilk 1 tsp vanilla extract 60ml vegetable oil 1 egg ¼ cup chopped pecans or walnuts brown sugar to sprinkle Icing sugar to dust (optional)InstructionsPreheat oven to 180 degrees C. Line the muffin tin with muffin cases of your choice. Sift the flour, bicarb, salt, cinnamon, spice and coffee powder in a bowl. Add sugar, fruit mince and zest and stir to combine. In a separate jug, mix together the buttermilk, vanilla, oil and egg. Fold into the dry ingredients until just combined. Do not over mix. Fill the muffin cases with the mixture, sprinkle with the nuts and sugar and bake for 20-25 minutes until cooked through. Let the muffins cool a bit and dust lightly with some icing sugar before serving.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/xmas-morning-muffins/  

Vegetable Pies

These should in all honesty be called “Clean Out the Fridge Pies” but Vegetable Pies sound so much better. And if truth be told they really are just collapsed veggie souffles but so tasty that making them, waiting for them to collapse and packing them for your lunch box or picnic makes perfect sense. After the two weeks of eating like a king while we were shooting in France I am trying to make a concerted effort to eat a bit cleaner. But I have gone straight on to another project where we are shooting food 4 days of the week, so dinner is left overs from the day’s shoot. Which meant I have had a head of cauliflower, pack of baby marrows and half a packet of baby spinach giving me the evil eye every time I open the fridge. I wanted to put my own spin on a souffle I had before which by the time I wanted to eat it, had already cooled down and sunk, so I tipped it out of the ramekin and ate it as a pie. It stuck with me that souffles are always this mad rush to make and serve but they taste really good at room temperature as a light meal. These will be a hit with the vegetarians, the LCHF followers and the gluten frees. But I can guarantee you that those of us who do not follow any of these regimens will be very happy too. Even the most ardent meat eaters will feel satisfied. Pack them for lunch, take them with on your next picnic, have them for breakfast or serve them as a light dinner with a cup of soup for the autumn chill. A reminder that we have set a second date for our Food Photography Workshop. You can join us on 14 June for a fun filled creative day with your camera. Click here for more details. Print Yum Vegetable Pies Ingredientsbutter for ramekins 1 tbsp butter 1 clove garlic, finely chopped 350g baby marrows/zucchini, grated 100g baby spinach pinch of paprika pinch of grated nutmeg 400g cooked cauliflower, mashed 6 eggs, separated 1/3 cup grated Parmesan cheese salt and freshly ground black pepperInstructionsGenerously butter 4 one and half cup ramekins. Preheat the oven to 170 degrees C. Melt the butter and gently fry the garlic until soft. Add the grated baby marrows/zucchini and spinach and cook for about 10 minutes, while stirring occasionally until soft. Mix in the paprika, nutmeg and mashed cauliflower. Beat the egg yolks with the cheese and mix in the vegetables. Beat the egg whites in a clean, dry bowl until stiff. Add a third of the egg whites to the vegetable mixture and mix well. Gently fold in the rest of the egg whites until just combined. Pour the mixture into the ramekins and bake for 30 – 35 minutes until puffed up and golden. Serve immediately or let it cool down for 10 minutes or so, gently tip out of the ramekins and eat at room temperature as a pie.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/vegetable-pies/ More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook    

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  

Cocktails and Drinks

Summer Gin Cocktail

This is such a refreshing cocktail and just perfect for a hot summer’s day. I used Jorgensen’s Gin, which is not only my favourite gin but is the first South African made premium gin, distilled in Wellington by my good friends at Jorgensen’s Distillery. The dominant flavour in the gin is from Juniper berries from Macedonia and it also contains citrus zest from six kinds of fruit, including naartjies. Roger Jorgensen is such a wizard when it comes to flavour that I wanted to remain respectful to what he had created in the gin and did not want the additional ingredients I was adding to overpower any of the flavours. Print Yum Summer Gin Cocktail IngredientsTo make 2 cocktails: 8 basil leaves 8 mint leaves 2 tablespoons castor sugar 3 tablespoons lime juice 3 tots gin ice soda water slices of lime basil and mint leaves for garnishInstructionsTear the basil and mint leaves and place in a cocktail shaker with the sugar. Using a muddler or a wooden spoon handle bash the leaves and sugar until fine and the mixture has turned green. Add the lime juice and gin and shake until well combined. Strain the mixture, place some ice cubes into two tumblers and pour the strained gin mixture into the glasses. Add a few slices of lime, top with soda water, garnish with a few basil and mint leaves and serve.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/summer-gin-cocktail/  

Cucumber and Ginger Fizz

I think this Cucumber and Ginger Fizz is the perfect drink to welcome Spring. The sun is definitely setting later and this refreshing drink is a gentle forecast to those long summer nights just around the corner. The recipe calls for a ginger cordial and I used a local cordial made in Wellington by Louise Steenkamp of Wild at Heart Cocktails. I had the pleasure of meeting Louise last year when I did an article for the first issue of Market Day – a journal published by Russel Wasserfall Food documenting a few of the vendors and their offerings at the Neighbourgoods Market on  a Saturday. I got to spend a wonderful day with Louise and her team, chatting about where it all began, watching them harvest fragrant rose geranium for one of the cordials and seeing the process right to end with bottles filled with sweet hand made cordials of Buchu, Lemon, Rose Geranium and Ginger. I remember how excited I was to get back to Cape Town – with a car filled with the aromatic scents of rose geranium and buchu – to create a few recipes for the journal using the cordials. The fizz is wonderfully refreshing as is but you could easily add a tot of vodka or gin to the mix for an adult cocktail. Don’t throw away the drained cucumber that you’re left with after collecting the liquid. Make a quick tzatziki and serve it on toasted bruschetta with the drinks. You will find Louise at the Oranjezicht City Farm every Saturday – do have a taste of her incredible cordials and make sure to stock up for summer. Print Yum Cucumber and Ginger Fizz IngredientsPer serving: 2 tbs cucumber juice 1 tbs Wild at Heart Ginger Cordial Ice cubes Sparkling water A wedge of lime Cucumber slices or ribbonsInstructionsPlace the cucumber juice and ginger cordial in a cocktail shaker with a few ice cubes. Give it a good shake and pour into a tumbler. Top with sparking water, add a squeeze of lime juice and garnish with the cucumber slices or ribbons. Serve immediatelySchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/cucumber-and-ginger-fizz/ * This recipe first appeared in Market Day Issue 1 and is available at selected retailers. More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook       

Frosé with Rose Water and Pink Peppercorns

Frosé was the trending summer cocktail in New York last year. I am a bit late to the party, clearly, to only have discovered it recently. It is essentially an adult slushy drink made with rosé wine and I have seen it made with blitzed strawberries and a splash of vodka. I did not want to make it too boozy so my version plays with the colour pink and I made this Frosé with Rose Water and Pink Peppercorns. Most of the recipes I have seen require you to freeze the rosé wine in ice cube trays and then process in a food processor to a slush. As I have an ice cream maker I churned the rosé wine until the preferred consistency but suggest you use the ice tray method should you not have the equipment. You can also freeze the mix after churning and serve it as a sorbet. The frosé is tangy, citrusy and rosy due to the addition of the lime juice and rose water. The rose water is optional but I think it adds a wonderful rose flavour the the drink. You could also add a handful of mashed strawberries. It is a stunning colour and the pink peppercorns are so pretty and add pops of spicy pepperiness in between the sweetness of the frosé. It is deliciously refreshing as a cocktail for a lazy summer’s day or as a served as sorbet after a big meal. Enjoy! Our next Food Photography Workshop will take place on the 30th of April 2017. It falls on a long weekend so I hope it will make it easier to fit in busy schedules. Our goal for the day is to create a space where we all can play, learn from each other and have a lot of fun doing it. Come be inspired, get creative, get more comfortable with your camera and most importantly play. All the details can be found here and do let me know if you would like to join us for the day at the most beautiful location. Print Yum Frosé with Rose Water and Pink Peppercorns Ingredients1 bottle rose wine (not sweet and chilled) 125ml water 125ml sugar juice of 2 limes ½ – 1 tsp rose water (optional) ½ tsp salt crushed pink peppercorns for serving InstructionsMix the water and sugar is a saucepan and bring to a fast simmer while stirring until the sugar has dissolved Remove from the heat and stir in the lime juice, rose water and salt Add the sugar syrup to the rose wine in a large jug. Taste and see if the mixture needs more sugar or lime juice and add accordingly Place in the fridge to cool for 30 – 60 minutes and churn the rose in an ice cream machine as per the manufacturer’s instructions. Serve immediate as a slushy drink For a sorbet, place the churned mix in the freezer and freeze for about 2 -3 hours (giving it a stir every hour or so) until the mixture is firm but not frozen solid and serve as a sorbet Serve in cocktail glasses and sprinkle with a few pink peppercorns Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/frose-rose-water-pink-peppercorns/ Click here for more ice cream recipes More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

How to make Almond Milk

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

Chocolate

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

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

Flourless Chocolate Cake with Chipotle

My chipotle in adobo sauce obsession has met chocolate. And cake. And even without the chipotle I do think this flourless chocolate cake is pretty fantastic, chocolaty rich but not overly sweet. The chillies just add a gentle zing to the cake. The non chilli eaters who tried the cake did not find it overpowering at all but it is very much an optional ingredient – the cake is perfect without it. What I did like about using the actual chillies rather than a powder is that you have varying degrees of chilli coming through as you eat it whereas adding a chipotle powder will give it a level chilli flavour right through. The cake is at its best the next day so plan ahead and let is stand overnight. Serve it piled high with strawberries which is the perfect accompaniment. Print Yum Flourless Chocolate Cake with Chipotle Ingredients200g 70% dark chocolate 5 eggs, separated 200g butter at room temperature 200g sugar 200g ground almonds 2 tablespoons cocoa powder ½ teaspoon salt 2 large chipotle chillies, seeds removed and finely chopped 1 teaspoon vanilla extract 2 tablespoons very strong coffee/espressoInstructionsPreheat the oven to 170 degrees C. Grease a 22cm spring-form pan and line the base with baking paper. Set a metal bowl over a saucepan of boiling water, making sure the bowl does not touch the water. Break the chocolate into small pieces and stir until it melts. Remove from the boiling water and let it cool. Beat the butter and sugar until light and fluffy. Add the egg yolks one by one to the butter mixture beating the mixture well after each addition. Add the melted chocolate and mix well. Mix the almonds, cocoa and salt and add to the chocolate mixture mixing until combined. Add the chilies, vanilla extract and coffee to the chocolate mixture and mix until just combined. Beat the egg whites until stiff and fold into the chocolate mixture with a metal spoon. Pour into the prepared cake tin and bake for about 45 minutes until a toothpick inserted into the center comes out a little wet (not gooey). Let the cake cool and once completely cool remove from the pan. Place in an airtight container and let it stand overnight. Serve with piles of fresh strawberries.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/flourless-chocolate-cake-chipotle/ Wine suggestion from Conrad Louw: Contrary to popular belief, chocolate desserts and cakes are fairly difficult to pair with wine. If there is a strong fruit component to the cake or dessert, a Noble Late Harvest or Muscadel will work wonders. There is also a bit of a fashion fad to pair a good Cabernet or Shiraz with chocolate, but that is often more a case of trying to fit Cinderella’s shoe onto a horse. As this cake offers the great tastes of rich chocolate with almonds as well as the gentle heat of chipotle, fortified wines will work well. Depending on your preference, Full Cream Sherry or Port, in particular Cape Tawny, will work well. Personally I will opt to pour a glass of De Krans Cape Tawny, cut a generous slice of the cake, and let tomorrow be the worries of another time. And if it is enjoyed as a midnight feast (why not), try a good aged Potstill brandy.

Cowboy Cookies and the SA National Cookie Swap 2013

This weekend saw the 3rd Cookie Swap in Cape Town. It was also the first time that it was held at a national level with swaps held in Johannesburg and Durban. It was a wonderful afternoon of sampling, swapping cookies and getting a recipe or two. Most important was the charity portion of the afternoon where the aim was to raise funds for the Khayelitsha Cookie Company for much-needed equipment.

Chicken

Paella

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

Beer Marinated Chicken Thighs

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

Slow Roasted Chicken and Potatoes

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

Paprika Chicken with Chickpeas and Fennel

This Paprika Chicken with Chickpeas and Fennel recipe ticks all the midweek meal boxes. Easy, quick and delicious. Combine the ingredients in a pan, 20 minutes in the oven and dinner is ready. And as we are changing seasons, either from winter to spring or summer to fall this recipe fits in beautifully into this period of change. It is comforting without being heavy and while so easy to make it totally delivers on flavour. You can add more smoked paprika if you like – the recipe calls for 1 teaspoon but I won’t add more than two as it can overpower. The oregano adds pops of colour and freshness. This recipe for Paprika Chicken with Chickpeas and Fennel is one of those Easy Weeknight Meals from Donna Hay’s magazine. The visual highlight of my day when I get a notification that the magazine has arrived. This week was the 15 year anniversary issue and it is such a beautiful issue. My absolute dream is to spend one day in their studio and be a part of the process of creating the incredible images for the magazine. Chicken and chickpeas is always a winning combination in my book. Somehow it just works and also cuts out the need to make carb accompaniment if you do not have the time or want to make another side dish. I have a number of recipes on the blog which are absolute winners and must haves in your repertoire of easy recipes. Chicken and Chickpea Curry which is an absolute favourite of mine as well as a delicious Chicken and Chickpea Coconut Curry. Enjoy! More photos, food and travel stories on: Instagram and Pinterest

Christmas and Holidays

Chocolate Chestnut Brownies

What can be better than chocolate brownies? Chocolate Chestnut Brownies. We South Africans don’t seem to “do” chesnuts and the only time they do cross my path will be on a Xmas cooking show from the northern hemisphere. I’m not even sure if you are able to get them in South Africa to be honest. Naturally I was eager to try out a tin of chestnut puree when Sumarie at My Collections asked me to use it in a recipe. The puree is slightly sweetened with some vanilla added. My immediate thought was to do something chocolately and from there the brownies was an easy choice. You don’t really pick up the taste in the brownie but it does add a smooth richness to the brownie which is delicious. In my opinion chocolate should not be a standalone flavour and needs a splash of vanilla and a dash of coffee to add depth and to amplify the chocolate flavour. My preference is always a 70% cocoa solid chocolate – I think milk chocolate makes it too sweet and insipid. This recipe has a bit of baking powder added to just lighten to batter and texture of the brownie. Add a handful of toasted nuts to the batter at the last mix if you want to add some texture. The doneness of a brownie is quite important and I found this handy hint on the Donna Hay website about how to test the doneness of a brownie: “Brownies are best served quite fudgy in the middle. To check it they are cooked, remove from the oven and insert a skewer 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 brownies less fudgy, cook for an extra 5–10 minutes after the mixture ‘balls’ when tested.” 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. We still have a few spots left for our Food Photography Workshop on 14 June. Give me a shout if you want to book your seat for an inspirational and super fun day. Print Yum Chocolate Chestnut Brownies Ingredients200g dark chocolate, chopped 250g butter 265g brown sugar 4 eggs 1 tsp instant coffee powder 1 tsp vanilla extract 100g Chestnut Spread 200g plain flour 2 tablespoon cocoa ½ tsp salt ½ tsp baking powderInstructionsPreheat oven to 160°C. Line and grease a 22cm 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, coffee granules and vanilla extract in a bowl and mix until combined. Stir in the melted chocolate and chestnut spread and mix until combined. Sift the flour, cocoa, salt and baking powder and add to the chocolate and eggs and mix well. Pour into the greased tin and bake for 50 minutes until set. (The centre should still be fudgy) 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-chestnut-brownies/ More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook  

Honey and Tahini Cookies

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

Dutch Baby with Brandy Roasted Cherries

This Dutch Baby with Brandy Roasted Cherries is an end of year festive treat making the most of the all too short cherry season and any leftover, stale panettone you may have.  It is an “updated” version of the dutch baby I made for easter a few years back. The easter version was filled with hot cross bun croutons and smashed chocolate easter eggs. Whereas this new festive version is filled with cherries roasted in brandy, crispy panettone croutons and dollops of softly whipped cream. I have made dutch babies a few times and it is a super easy recipe to make and such an easy dessert (although you will notice a savoury one for breakfast too). A thin pancake batter is poured into a blazing hot cast iron pan and placed in a hot oven. The batter puffs up around the edges and rises higher and higher, while turning a beautiful golden brown colour. The kitchen smells amazing and the steam in the cooked batter evaporates once you have taken it out of the oven and the middle will sink. It looks super festive and you could fill the sunken middle with any ingredients you prefer. Fresh fruit or berries, chopped up chocolate or biscuits with a few dollops of chantilly cream and you have something truly delicious and festive in a flash. I hope you enjoy this recipe for Dutch Baby with Brandy Roasted Cherries. If you’ve made it, 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 enjoy. All the images in this post has been shot on the new GRILLED SARDINE surface from my range of surfaces and backgrounds available for sale at shop.heinstirred.com. Do you have a look around, your favourite new surface may just be a click away.

Pavlova with Brown Sugar Labneh and Strawberries

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

Deli

Beer Pickled Onions

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

6 Healthy Recipes for the New Year

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

Zucchini and Pea Fritters with Feta and Green Goddess Dressing

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

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      

Desserts

Boozy Festive Frangipane

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

Robin’s Fruitcake

As we said our goodbyes leaving Toronto for Montreal on the 1st of January, Robin handed us a Santa Claus tin, packed to the brim with thick slices of the fruitcake he had baked. We diligently saved it, as a few days later we were going to head to New York City by train from Montreal, a trip that takes about 11 hours, and our care package of Robin’s Fruitcake was going to be the best “padkos” for the journey. When the time came this year to bake a fruitcake, it was a given that it would be Robin’s Fruitcake and I messaged him for the recipe. Turns out the recipe is a James Martin recipe on BBC Goodfood. The recipe calls for a kilogram of mixed dried fruit and I used a mix of raisins, sultanas, currants, prunes, cranberries and cherries. You can play with the combination as you please, adding more of what you like and less of what you don’t. Don’t skip the prunes as they help with a soft, moist cake. For a richer and more flavourful cake, I added 50g cocoa powder and a teaspoon of salt to the mixture when boiling the fruit (sweet always needs salt). And instead of letting the mixture cool for 30 minutes, I let it stand overnight for the flavours to improve. Our booze of choice this year was Mauritian rum but you can use brandy, whiskey or sherry. Save a few cherries to decorate the top of the cake before baking. I hope you enjoy this recipe for Robin’s Fruitcake and that it will be enjoyed this festive season. 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. If you are looking for more quick, easy delicious meal ideas, my cookbook, DRUNK AND HUNGRY is available as a digital download. As the title states, the book consists of easy and flavourful recipes for when you find yourself drunk, and hungry. Savoury, sweet, vegan, vegetarian, bacon, cheese, spice, and carbs are packed into 15 easy recipes to satisfy your hunger while tantalising your tastebuds. The book has just been announced as the South African winner in the Digital Books category in the Gourmand World Cookbook Awards. It will now compete for Best in the World later this year at the Cookbook Fair in Paris. Purchase the book by clicking on this link Adapted from James Martin, BBC Good Food

Salted Chocolate Halva

This Salted Chocolate Halva was another one of those recipes that crossed my path and immediately saved as I just had to make it at some point. Homemade tahini halva, coated in melted dark chocolate and dusted with sesame seeds, rose petals and sea salt. Impossible to resist and as if there is  any reason required to make it, February the 14th is next week and you could make it as an edible gift to be shared (or not to be shared). The original recipe comes from Bon Appétit and as it was the first time making halva I followed the recipe step by step. There is also a great video of Andy Baraghani making the recipe in the Bon Appétit Test Kitchen. Do have a look. Halva can be super sweet but in this recipe the sweetness is cut with the 70% dark chocolate that has a slightly bitter edge to it as well as the sprinkles of sea salt. The only tricky part in the recipe is making the sugar syrup and getting it to 121 degrees C (between soft and hardball) but with a good sugar thermometer and a few minutes of patience, it is actually super easy to do. And I always feel very clever whenever I use a sugar thermometer! The most important part is to not overmix the tahini and the boiling syrup. Gently fold until the mixture starts to pull away from the sides of the bowl – it takes about a minute or so. You will need a small loaf tin and the one I used was 18cm x 8 cm. If you want to change to a round shape, I think a 16cm cake tin will do the trick as well. Make sure the halva has cooled down completely (I placed it in the fridge overnight) before pouring the melted chocolate over it.  Add the decorations while the chocolate is still melted so that it sticks. You can add a sprinkle or two of rose petals and sesame seeds when serving. I hope you enjoy this recipe for Salted Chocolate Halva. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred Print Yum Salted Chocolate Halva Ingredients350ml tahini ¼ tsp salt 4 tbsp black and white sesame seeds, divided 350ml sugar 130g dark chocolate ¼ cup dried edible flowers (cornflowers, roses), optional sea salt flakes InstructionsLightly spray a 18cm x 8 cm loaf tin with nonstick spray Line with baking paper, leaving a 3cm overhang on both of the long sides Mix the tahini, salt and half the mixed sesame seeds in a medium bowl till combined and set aside Mix the sugar and ½ cup water in a small saucepan and place over low heat Stir with a heatproof rubber spatula, until sugar is dissolved for about 4 minutes Increase the heat to medium-high and place the sugar thermometer in the pot Cook the syrup, brushing down sides of saucepan with a wet pastry brush as needed to dissolve any crystals that form Boil until thermometer registers 121° C (about 7–10 minutes) Immediately remove the syrup from heat and gradually stream into reserved tahini, mixing constantly with spatula Continue to fold until the halva just comes together in a smooth mass and starts to pull away from the sides of bowl (about a minute) Be careful not to overmix or halva will be crumbly Working quickly, scrape into prepared pan and let cool in the fridge (a few hours or overnight) Once the halva has set, remove from the fridge and let it come to room temperature Melt the chocolate in a heatproof bowl set over a pan of simmering water (do not let bowl touch water), stirring often Remove from the heat Invert the halva onto a wire rack set inside a lined rimmed baking sheet Peel away the baking paper and pour the chocolate over the halva Sprinkle the top with the flowers, sea salt, and remaining sesame seeds Let it stand until the chocolate has set and serve Recipe from Bon Appetit Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/salted-chocolate-halva/   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.

Pumpkin Ale and Smashed Toffee Ice Cream

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

Fast and Easy

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. I am pleased to introduce my new cookbook, Drunk and Hungry available as an epub download. As the title states, the book consists of easy and flavourful recipes for when you find yourself drunk, and hungry. Savoury, sweet, vegan, vegetarian, bacon, cheese, spice, and carbs are packed into 15 easy recipes to satisfy your hunger while tantalising your tastebuds. You can purchase the book by clicking on this link and all you need to read it is a free epub reader such as Apple Books, Fullreader or similar. 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/

Asparagus and Tahini Veloute

This recipe for Asparagus and Tahini Veloute comes from my friend Christine Capendale. Christine and I worked together on a tahini shoot for Food and Home Entertaining Magazine a while back and I have been wanting to share this recipe ever since. It is served with Pickled Asparagus and a Sesame Brittle to double up on the asparagus and sesame flavours and textures. As it is summer in Cape Town, fresh asparagus is still available and this soup is a wonderful way to use the vegetable and enjoy our summer season. Tahini is a condiment made from toasted sesame seeds and is an ingredient in hummus (what can be better than hummus), baba ghanoush and halva. Mostly used in Middle Eastern, North African, Mediterranean cuisines it has become quite a trendy ingredient outside of those cuisines and is much more readily available these days. I guess we should partly thank Ottolenghi and his books for that! The tahini adds a nutty depth to the smooth asparagus soup and it is delicious taste combination. The pickled asparagus adds that bit of fresh acidity and the sesame brittle adds a wonderful sweet nutty crunch. The recipe is super easy to make with the only tricky part is making the brittle but definitely worth it. Over and above I love the soft green colour of the soup and I think it such a great way to enjoy summer. Christine is a powerhouse of a cook and baker and have a beautiful book coming in the middle of Feb. It is called “Meals – Effortless Food for Every Occasion” and I was lucky enough to have seen a preview and it is certainly a keeper. So do keep an eye on the bookshelves for it. I hope you enjoy this recipe for Asparagus and Tahini Veloute. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Print Yum Asparagus and Tahini Veloute IngredientsSOUP 250 g fresh green asparagus, chopped 2 small onions or shallots – sliced 60 g butter 1 garlic clove, crushed 20 ml chopped fresh thyme 30 ml flour 150 ml milk 350 ml vegetable or chicken stock 200 ml cream 100 ml tahini Salt and black pepper for seasoning PICKLED ASPARAGUS 6- 10 asparagus spears 10 ml freshly squeezed lemon juice 10 ml olive oil SESAME SEED BRITTLE (This makes too much but keep some in a sealed container or serve it as a snack) 100 g castor sugar 50 ml water 60 g sesame seeds InstructionsSOUP Add the chopped asparagus, onion, thyme, garlic and butter in a saucepan and sweat Add the flour, stir well and add the milk and stock whilst stirring Bring to the boil and simmer until the vegetables are tender (about 10 minutes). Stir in the cream and tahini and cool Pour the soup into a blender and liquidize. Press through a sieve. Taste and adjust the seasoning Serve the soup warm or cold, topped with the pickled asparagus and sesame brittle PICKLED ASPARAGUS Slice the asparagus spears thinly diagonally and keep the tips intact Add the lemon juice and olive oil Toss well and let it stand for a few hours to pickle SESAME SEED BRITTLE Place the sugar and the water in a saucepan on medium heat and stir to dissolve the sugar. DO NOT STIR ANYMORE and allow the sugar syrup to boil until it becomes a light golden colour. Add the sesame seeds and swirl the saucepan around a bit so that the seeds get coated but do not stir! Continue to cook until it becomes a dark golden colour. Pour out onto a silpat and use a palette knife to spread it out thinly. Cool completely and bread into shards Recipe by Christine CapendaleSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/asparagus-tahini-veloute/ This recipe first appeared in Food and Home Entertaining Magazine A few more of my favourite tahini recipes below : Honey and Tahini Cookies Quinoa Veggie Burgers with Avocado Tahini Dip Tahini Choc Chip Banana Bread    

Aubergine Schnitzel

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

Miso and Sesame Roast Chicken with Bashed Cucumber Salad

I don’t think it is possible to have too many roast chicken recipes on the blog and this Miso and Sesame Roast Chicken is from Nigella’s latest book At My Table. It also seem that I can not have too many miso recipes on the blog but I think this is the first miso and chicken combination and here it combines in a super easy and delicious spatchcock recipe. It is not complicated to spatchcock a chicken, essentially you split the chicken and then flatten it. It cooks quicker and there is a whole lot more skin that crisps up when roasting which I am sure is a good thing in anyone’s book. To spatchcock the chicken, place the chicken breast side down and cut along one side of backbone with kitchen scissors. Turn the chicken around and cut along the other side. You would have removed the backbone now. Don’t discard it and rather use it for a homemade stock. Flip the chicken over, open it like a book and then press on breastbone to flatten the chicken. Use the best chicken you can afford – organic and from a farmer’s market is possible, you really want the best flavour for such a simple dish. The miso flavour is very subtle so I think if you are using white miso it could do with another teaspoon or so.  If you don’t have white miso and just yellow or red miso, the flavour will be far more intense so you’d need to use a bit less than the what the recipe states, but it all comes down to personal taste. The chicken is soft and juicy due to the marinade and has a deep savoury flavour. I think you could also add a bit of heat to the marinade, some chili flakes or some Sriracha will work. I served the Miso and Sesame Roast Chicken with the Bashed Cucumber Salad, also from At My Table. I found the  acidity worked really well with the chicken. I used about 700g snacking cucumbers, peeled them with a vegetable peeler so you have strips of peeled and unpeeled cucumber. Cut into chunks and use a meat mallet to bash them around a bit. Mix 45ml rice wine vinegar, 5ml sea salt, 10ml caster sugar, a minced clove of garlic, and 5ml grated ginger. Add the cucumber and some roughly chopped radishes to the dressing and let it stand for 30 minutes. Sprinkle with sesame seeds and serve with the chicken. Enjoy! Print Yum Miso and Sesame Roast Chicken with Bashed Cucumber Salad Ingredients1 tbsp vegetable oil 2 tsp toasted sesame oil 4 tsp sweet white miso (more to taste) 1 tbsp soy sauce 2 tsp fish sauce 1 tbsp freshly grated fresh ginger 1 fat clove garlic, crushed 1 free range chicken – about 1.75kg (spatchcock) 1 tbsp sesame seeds InstructionsMix all the ingredients excluding the chicken and sesame seeds Place the chicken in a large freezer bag and add the marinade Seal the bag properly and rub the marinade all over the chicken Place in the fridge overnight to marinate (turn the chicken over every time you open the fridge) Remove the chicken from the fridge about an hour to come to room temperature before roasting Preheat the oven to 200 degrees C Place the chicken on a roasting tray, cover with foil and roast for 45 minutes Take the chicken from the oven and remove the foil Baste with pan juices and sprinkle with the sesame seeds Roast for another 20 minutes until the chicken is cooked through and skin crispy Adapted from Nigella Lawson Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/miso-sesame-roast-chicken/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook See here for a few of my favourite chicken recipes : Red Wine Braised Chicken with Pancetta and Chickpeas Sumac and Lemon Roast Chicken Chicken Tray Bake

Grains, Pulses and Starches

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 

Quinoa Fritters with Avo Salsa

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

Quinoa Veggie Burgers with Avocado Tahini Dip

I do think these Quinoa Veggie Burgers with Avocado Tahini Dip are really delicious, even for those of us who can happily live without quinoa. Packed with veggies and no processed ingredients these make a great meat free monday meal and I am convinced it will keep all the carnivores at your table pretty happy and satisfied. I based this recipe on a recipe I received from my friend Roger Jorgensen after having dinner one evening where he served quinoa veggie burgers. Not only is Roger a master distiller, wine maker and brewer, he is an amazing cook and bonus is that he is very generous with sharing recipes. Check out his fantastic Gin and Tonic Jelly recipe which has even made it’s appearance on the Sainsbury’s website last year. The avocado tahini idea comes from Occasionally Eggs. I spotted Alexandra’s photo for her Quinoa and Swiss Chard Patties on Pinterest and think it is the most beautiful photo for a quinoa patty ever! The broccoli adds a great crunch to the burgers and a good squeeze of fresh lemon lifts the flavours prefectly. Serve the burgers with some pickles if you want and if the avocado tahini does not appeal you can top each patty with some ricotta (here is a recipe for a homemade version) and a sprinkle of dukkah. Enjoy! Our first Food Photography Workshop of 2017 will take place on the 5th of February 2017. All the details can be found here and do let me know if you would like to join us on this creative and fun day at the most beautiful location. Click here for more delicious vegetarian recipes Print Yum Quinoa Veggie Burgers with Avocado Tahini Dip IngredientsBurgers: 3 cups cooked and cooled quinoa (don’t add salt when cooking the quinoa for this recipe) 1 small onion finely chopped 2 cloves garlic, finely chopped 1 tbsp Baleia Extra Virgin Olive Oil for frying the onion and garlic 3 large free range eggs, beaten ½ tsp salt freshly ground black pepper handful fresh parsley, finely chopped juice from half a lemon ½ cup spelt flour (or any alternative flour if you want gluten free) ½ cup fresh broccoli, finely chopped 2 cups zucchini, coarsely grated Baleia Extra Virgin Olive Oil for frying Avocado Tahini Dip: 1 large ripe avocado 2 tbsp tahini paste 2 tbsp olive oil juice of a lemon 1 tsp maple syrup (or honey) small bunch parsley, chopped small bunch chives, chopped dried chilli flakes to taste salt and black pepper to taste InstructionsCombine the cooked quinoa with all the other burger ingredients Rest the mixture for 15 minutes While the mixture rests, make the Avocado Tahini Dip by mashing the avocado in a small bowl Add the tahini, olive oil, lemon juice, maple syrup, herbs, chilli flakes and seasoning and mix until smooth Taste and add more lemon juice or salt if necessary and refrigerate until needed Check the consistency of the burger mixture and add an extra egg if too dry or more flour if too moist (the mix must hold up whilst cooking) Form into about 20 patties by hand Fry the patties in heavy skillet on medium low heat until the bottoms are caramelised Turn carefully to avoid breaking and cook till golden, about 7 to 8 minutes per side Remove and rest on kitchen paper while cooking the rest of the patties Serve warm with the dip Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/quinoa-veggie-burgers/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube ** Disclaimer: Olive oil sponsored by Baleia Extra Virgin Olive Oil I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples.

Salsa Verde Pasta Salad

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

Ice Cream

Pistachio Labneh Ice Cream

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

Frosé with Rose Water and Pink Peppercorns

Frosé was the trending summer cocktail in New York last year. I am a bit late to the party, clearly, to only have discovered it recently. It is essentially an adult slushy drink made with rosé wine and I have seen it made with blitzed strawberries and a splash of vodka. I did not want to make it too boozy so my version plays with the colour pink and I made this Frosé with Rose Water and Pink Peppercorns. Most of the recipes I have seen require you to freeze the rosé wine in ice cube trays and then process in a food processor to a slush. As I have an ice cream maker I churned the rosé wine until the preferred consistency but suggest you use the ice tray method should you not have the equipment. You can also freeze the mix after churning and serve it as a sorbet. The frosé is tangy, citrusy and rosy due to the addition of the lime juice and rose water. The rose water is optional but I think it adds a wonderful rose flavour the the drink. You could also add a handful of mashed strawberries. It is a stunning colour and the pink peppercorns are so pretty and add pops of spicy pepperiness in between the sweetness of the frosé. It is deliciously refreshing as a cocktail for a lazy summer’s day or as a served as sorbet after a big meal. Enjoy! Our next Food Photography Workshop will take place on the 30th of April 2017. It falls on a long weekend so I hope it will make it easier to fit in busy schedules. Our goal for the day is to create a space where we all can play, learn from each other and have a lot of fun doing it. Come be inspired, get creative, get more comfortable with your camera and most importantly play. All the details can be found here and do let me know if you would like to join us for the day at the most beautiful location. Print Yum Frosé with Rose Water and Pink Peppercorns Ingredients1 bottle rose wine (not sweet and chilled) 125ml water 125ml sugar juice of 2 limes ½ – 1 tsp rose water (optional) ½ tsp salt crushed pink peppercorns for serving InstructionsMix the water and sugar is a saucepan and bring to a fast simmer while stirring until the sugar has dissolved Remove from the heat and stir in the lime juice, rose water and salt Add the sugar syrup to the rose wine in a large jug. Taste and see if the mixture needs more sugar or lime juice and add accordingly Place in the fridge to cool for 30 – 60 minutes and churn the rose in an ice cream machine as per the manufacturer’s instructions. Serve immediate as a slushy drink For a sorbet, place the churned mix in the freezer and freeze for about 2 -3 hours (giving it a stir every hour or so) until the mixture is firm but not frozen solid and serve as a sorbet Serve in cocktail glasses and sprinkle with a few pink peppercorns Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/frose-rose-water-pink-peppercorns/ Click here for more ice cream recipes More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Granadilla Semifreddo with Frozen Dark Chocolate Sauce

Semifreddo is without a doubt my new favourite thing. It delivers an incredibly delicious ice cream and has to be the easiest way of making ice cream when you do not have an ice cream maker. Cape Town city centre is dotted with fruit sellers selling an array of fruit and vegetables during the week. I enjoy seeing the seasons change in their wares. Strawberries have started to appear and I saw the first batch of guavas just this week. I can not wait for the summer glut of grapes and stone fruit on its way. I was walking down St Georges Mall a while back and could smell the sweet tropical fragrance granadillas. I immediately got some and knew that I wanted to make some sort of ice cream with it. I thought that chocolate would be a perfect accompaniment for the granadilla and this is how this recipe for Granadilla Semifreddo with Frozen Dark Chocolate Sauce came about. I did tweak the recipe after shooting the photos. I found the chocolate freezes much harder than the semifreddo, so it is a bit of a struggle to cut through the chocolate when it is the top layer, without completely making a mess of the ice cream (you can see that in the photos). So my fix for that was to reduce the quantity of chocolate in relation to the cream and to make the chocolate the 2nd layer, so that when you turn it out you cut through the ice cream first and then the chocolate. But do use 70% cocoa solids at least. I think 85% is even better. I did not sweeten the granadilla pulp – I feel that too sweet masks flavour. And the tartness of the granadilla carries through and works so well with the creamy bitterness of the chocolate. Piled high with strawberries this is quite a festive dessert and dare I say it in the first week of October, a serious contender for Christmas day. So I think definitely worth a try out to see if you want to serve it on the festive day. Print Yum Granadilla Semifreddo with Frozen Dark Chocolate Sauce Ingredients1 cup fresh granadilla (passion fruit juice) (I used 6 fresh grandillas and passed the pulp through a sieve to remove pips) 2 egg yolks 3 eggs 120g castor sugar pinch of salt 500ml whipping cream 100g dark chocolate (70% or 85%) 250ml whipping cream fresh strawberriesInstructionsLine a 2 litre loaf pan with plastic wrap with the wrap hanging over the edges. Place the grandadilla (passion fruit) juice in a small pan and get to a fast boil for about 5 minutes until slightly reduced Place the eggs, yolks, sugar and salt in a heatproof bowl. Place over a saucepan of simmering water and using a hand-held electric mixer, beat about 8 minutes until thick and pale. Remove from the heat and allow to cool slightly. Whisk the cream until stiff peaks form. Gently fold the cream through the egg mixture until combined. Fold through the granadilla (passion fruit) juice until combined. Pour into the prepared tin, smooth the top and loosely cover with plastic wrap. Freeze overnight or at least 8 hours until frozen through. Break the chocolate into small pieces. Combine with 250ml cream in a heavy bottomed pan and place over a low heat. Stir the cream and chocolate mixture until just melted. Remove from the heat and beat for about 5 minutes until smooth and shiny. Let it cool down and pour over the frozen semifreddo into the loaf pan and smooth the top. Cover the loaf pan with another piece of wrap and place in the freezer for another 6 – 8 hours. When ready to serve, take from the freezer and let it stand for 5 minutes. Turn the loaf pan over on a serving dish and unmould the semifreddo. Remove the plastic and top with fresh strawberries and serveSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/granadilla-semifreddo-with-frozen-dark-chocolate-sauce/

Panettone and Coffee Ice Cream Cake

It has taken a while to get to this recipe for Panettone and Coffee Ice Cream Cake. I had been thinking about what to do with panettone after using it in a shot to promote one of my new surfaces and thick slices of it have been in the freezer since. Well, after eating the dome… I could do a bread and butter pudding or french toast but felt that all those ideas have been done more than enough times. I can’t make a trifle look good enough to photograph so that was not an option and I then thought of doing a layered interpretation of Florence’s famous zuccotto di panettone but remembered I had eaten the dome so that won’t work. So here is my Panettone and Coffee Ice Cream Cake. The panettone is blitzed to a crumb and mixed with a batch of ice cream, spooned into a cake tin, drizzled with brandy (it is 2020 after all) and frozen. Then I made another batch of ice cream, blended it with two hazelnut espressos, piled it on the frozen cake layer and froze it overnight. Easy and so delicious. I used a no-churn ice cream recipe from Nigella’s book Nigellissima but you could easily use 2 x 1-liter storebought ice cream. (I would replace the espresso with espresso powder if the ice cream is bought.) I hope you enjoy this recipe for Panettone and Coffee Ice Cream Cake. If you’ve made it, 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 enjoy. If you are looking for more quick, easy delicious meal ideas, my cookbook, DRUNK AND HUNGRY is available as a digital download. As the title states, the book consists of easy and flavourful recipes for when you find yourself drunk, and hungry. Savoury, sweet, vegan, vegetarian, bacon, cheese, spice, and carbs are packed into 15 easy recipes to satisfy your hunger while tantalising your tastebuds. The book has just been announced as the South African winner in the Digital Books category in the Gourmand World Cookbook Awards. It will now compete for Best in the World later this year at the Cookbook Fair in Paris. Purchase the book by clicking on this link

Proteins

Ostrich Meatballs in Spicy Plum Sauce

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

Naan Breakfast Pizza

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

Pissaladière

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

15 Minute Ramen

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

Salads

Barbecued Corn Salad

At your next barbecue, skip the usual corn on the cob and make this flavourful, colourful and super easy salad recipe given to me by a friend who insisted I try it (and put it on the blog). The salad is also fantastic as a meal on its own – cook the corn any way you prefer, mix in a protein like some tuna or grilled chicken breast and you have the perfect mid-week summer meal. Leave out the meat, add some feta cheese, serve with a freshly baked bread and Meat Free Mondays are sorted. Print Yum Barbecued Corn Salad Ingredients3-4 corn on the cob 400g baby tomatoes sliced in half 1 red onion, sliced 2 avocados, stoned and cubed 1 tin (400g) red kidney beans, drained 3 heaped tablespoons roughly chopped parsley 1 heaped tablespoon roughly chopped mint 2 heaped tablespoons torn basil 1 tablespoon red or white wine vinegar salt and cracked black pepper Olive oil for roasting and fryingInstructionsPreheat the oven to 200 degrees C. Drizzle the tomatoes with olive oil and season with salt and pepper and roast for 30 minutes. Place the corn cobs in a separate dish and dry roast at the same time as the tomatoes or cook on the barbecue. Once the corn has cooled enough to handle cut the corn from the cob with a sharp knife and place in a large bowl. Gently fry the onion in some olive oil until caramelised. Add the tomatoes and their roasting liquid, onions, avocado, beans, parsley, mint and basil to the corn and stir until just mixed. Add the vinegar and a good pinch of salt and black pepper and mix. Cover and place in the fridge for a few hours for the flavours to blend. Check the seasoning and serve. Serves 6 – 8Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/roasted-corn-salad/  

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 

Bulgur Salad

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

Donut Peach and Tomato Salad

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

Soups

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/  

Pea Soup with Parmesan Cream

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

Chicken Broth with Herbed Dumplings

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

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/

Vegetables, Vegetarian & Vegan

Parsnip, Potato and Leek Gratin

This is special occasion food. In this Parsnip, Potato and Leek Gratin, humble root vegetables are baked in loads of cream with garlic and gruyere cheese to end up as a luxurious dish fit for kings and everyone else. Parsnips have never been high on my list of veggies but I found a beautiful bunch at the OZCF market a few Saturday mornings back, photographed them (of course) and then searched around for a recipe I could use. One of my favourite bloggers is Sylvia who blogs at Feasting at Home and she had this delicious looking recipe on her blog. As always it is impossible to resist any of her recipes as not only is the photography beautiful, her recipes are always interesting and delicious. I have made a few of Sylvia’s recipe before, my favourite being a recipe for Portuguese Chicken and Potatoes that I used as inspiration for my Best Peri Peri Chicken Ever. Which really is the best Peri Peri Chicken ever. The Parsnip, Potato and Leek Gratin is very rich but so good. There is a sweet earthy flavour coming from the parsnips. You need to be aware that the parsnips cook longer than potatoes so they need to be sliced thinner than the potatoes so that the gratin is cooked through at the same time. If not, recover with foil and bake for another 15 minutes or so to get the parsnips cooked. I think the gratin will be a great side dish with a special Sunday roast. Serve with loads of green veggies to make up for all that cream and cheese. Enjoy! **Disclaimer – Cheese provided by Kasselshoop Cheesemakers  and Olive oil provided by Baleia Extra Virgin Olive Oil I am proud to be associated with Baleia Extra Virgin Olive Oil and Kasselshoop Cheese and use it whenever a recipe allows. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples.  Kasselshoop’s traditional cheese is produced on the Kasselman family farm, Klein Soebattersvlakte. The farm is situated on route to Stilbaai in the heart of “fynbos” country. Here, four generations of Kasselman’s have been breeding Jersey’s known for the rich and creamy milk they produce. Print Yum Parsnip, Potato and Leek Gratin Ingredients2 leeks, washed and thinly sliced 3 large cloves garlic, mashed Baleia Extra Virgin Olive Oil 500g parsnips, peeled and thinly sliced 500g potatoes, peeled and thinly sliced but not as thin as the parsnips 100g Kasselshoop Cheddar Cheese, grated 100g gruyere cheese, grated 750ml pouring cream 1 tbsp flour 1 ¼ tsp salt ¼ tsp ground nutmeg freshly ground black pepper fresh thyme leaves InstructionsPreheat the oven to 200 degrees C and grease a baking dish of approx 23cm x 30c in size Fry the leeks and garlic with a good glug of olive oil over a medium heat for about 5 minutes Layer half the parsnips, potatoes and all the leeks in the baking dish and sprinkle with half of the cheese, reserving the bigger slices of parsnips and potatoes for the final layer Press down firmly and place a last layer of parsnip and potato slices in overlapping rows and press down again Using the same pot you used for the leeks, heat the cream and whisk in the flour, salt, nutmeg and black pepper When the cream just comes to a simmer, pour over the layered vegetable, slanting the baking dish to all side to get the cream in all over the slices Sprinkle the remaining cheese over the top, dot with a few leaves of thyme Cover securely with foil and bake for 60 minutes Remove the foil and pierce with a fork. The parsnips should be al dente (If not place back in the oven (covered) for another 15 minutes until al dente) Remove the foil (don’t worry if the sauce looks watery and thin) and bake uncovered for 15 minutes until golden and bubbly Let the gratin sit for 15 minutes to set and thicken before serving Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/parsnip-potato-leek-gratin/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube A few other of my favourite vegetable recipes : Pumpkin Soup with Roasted Red Pepper Salsa Garlic Buttered Cauliflower Mash Tabbouleh  

Baby Marrow Muffins with Roasted Pumpkin and Chèvre Spread

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

Fennel Parmigiana

This recipe for Fennel Parmigiana is adapted from the cookbook Hazana – Jewish Vegetarian Cooking, written by Paolo Gavin. It is the first book I have of Paola who has written 3 other vegetarian cookbooks, Mediterranean Vegetarian Cooking, Italian Vegetarian Cooking and French Vegetarian Cooking. The book is an interesting read, covering Jewish food culture from regions such as Austria, Egypt, Iran, Morocco, Romania and many more. This fennel parmigiana recipe hails from Italy and is so good, especially with winter in full swing. The recipe is super simple and with just 5 ingredients the fennel becomes buttery, rich and meltingly tender. I replaced the butter in the original recipe with extra virgin olive oil and used baby fennel which I halved but you can use larger fennel and quarter the bulbs. The fennel pieces are steamed, then gently fried in the olive oil and garlic. After that the pieces are placed on a baking tray, sprinkled liberally with grated parmesan and baked until melted and a golden brown. And don’t forget all the burnt bits stuck to the pan. Yum! I hope you enjoy this recipe for Fennel Parmigiana. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Olive Oil provided by Baleia Extra Virgin Olive Oil. I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples. This recipe first appeared in the Sunday Times Food Weekly Print Yum Fennel Parmigiana Ingredients4 fennel bulbs 3 tbsp olive oil 1 fat clove garlic, mashed salt and pepper to season 100g parmesan cheese, grated InstructionsCut the fennel into wedges Steam for 10 – 15 minutes until just tender Preheat the oven to 200 degrees C Heat the oil in a large frying pan, add the garlic and cook over a gentle heat for 3 minutes Add the fennel and cook over a gentle heat for a further 5 minutes Arrange the fennel wedges in a single layer in a well oiled baking dish and season with salt and pepper Drizzle with any leftover oil from the pan, sprinkle with the parmesan cheese and bake for 15 minutes until the cheese is golden brown Serve immediately with all the crispy bits of cheese in the pan Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/fennel-parmigiana/ More photos, food and travel stories on: Instagram Pinterest Facebook A few more of my favourite wintry veggie recipes : Parsnip, Potato and Leek Gratin Zucchini and Ricotta Bake Miso Roasted Aubergine  

Polenta Parmesan Roast Potatoes

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

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