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Baking

Pistachio Lemon Cake

This utterly delicious Pistachio Lemon Cake is an updated lemon variation of the Orange Pistachio Cake I posted back in 2014. The reason for the update is twofold. The images for the 2014 recipe are a bit embarrassing and I was given some beautiful pistachios by a friend who imports them to South Africa from Iran. I loved hearing a bit more about pistachios, the king of nuts. The English name pistachio is derived from “Pisteh”, which is a Persian name and until a few decades ago, Iran was called Persia.  And the adjective Persian is still widely used for anything that is related to Iran, its history, civilization, culture, art, language, food and people. Iran has been a producing pistachios since the 5th century BC and have been exporting their pistachios for over 100 years. Iran has secured a foothold in the world market and recently managed to once again regain the position as top producer. Pistachios are cholesterol free, heart-healthy and rich in protein and fibre. I made this cake with almond flour as apposed to ground almonds. I have to say I prefer ground almonds to almond flour. I found the flour too fine and I think the skins are processed as well for the flour so the cake was slightly darker than what I would have liked. Plus I prefer the added texture you get from ground almonds. I find shelling pistachios to be one of the most relaxing things to do so shelled some roasted and salted pistachios (250g unshelled yields about 130g shelled), therefor you will see no salt is added in the recipe. If you are using unsalted pistachios, add half a teaspoon of salt to the batter. The cake is so moreish and the sharp lemon drizzle works really well with the nutty earthiness of the cake. Enjoy! Nuttisome Premium Persian Pistachios are available in 3 flavours : Natural Sea Salt, Precious Saffron & Sea Salt and Spicy Chili & Sea Salt and are dry-roasted in small batches and delicately tumbled using only the purest sea-salt, natural chilli and precious saffron. You can find it at the Farmers Market every Saturday in Hermanus, the fabulous Goozi Kitchenshop in Hermanus, Giovanni’s Deli in Seapoint, Vincent Palotti Hospital  Gift shop / Wiesenhof coffee shop and the OK Convenience Store in Hermanus. On a photography note, I have partnered with Nikon South Africa and will present a Food Photography Workshop on the 16th of March 2017 in Cape Town. I will spend the morning showing how I create and style an image and then hand over to participants to style and photograph their own images. I am really looking forward to this workshop and hope to see you there. Follow this link to book your spot. Print Yum Pistachio Lemon Cake IngredientsCake: 150g butter, softened 165g caster sugar 1½ tbsp finely grated lemon zest 2 tsp vanilla extract 4 large eggs at room temperature 200g ground almonds 130g ground pistachios (about 250g in their shells) Lemon drizzle : 100g icing sugar 1 tbsp lemon juice Decoration: chopped pistachios for sprinkling (optional) InstructionsPreheat the oven to 160 degrees C Grease and line a 23 x 13 x 8cm loaf pan with baking paper and set side Beat the butter, sugar, zest and vanilla for 10 – 12 minutes until pale and creamy, scraping down the sides of the bowl a few times Add the eggs one at a time, beating well after each addition Beat the mixture for a further 3 – 4 minutes Fold through the ground almonds and ground pistachios to combine Spoon the batter into the prepared pan and smooth the top Bake for 1 hour – 1 hour 10 minutes, until a skewer inserted into the centre comes out with a few moist crumbs clinging to it and the cake has pulled away from the sides of the tin Allow the cake to cool completely in the tin at room temperature Make the drizzle by adding the lemon juice to the icing sugar. Mix and add more icing sugar or lemon juice if needed to get the required consistency Once completely cooled, remove the cake from the tin and pour the lemon drizzle over the cake Sprinkle with pistachios (if used) and serve Adapted from Jennifer Rodda – Milk and Honey Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/pistachio-lemon-cake/ Click here for more delicious recipes with pistachios recipes More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube Disclaimer *** I received Nuttisome Premium Persian Pistachios as a gift. This blog post is written out of  my own accord and I have not received any payment for it.

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/

Hot Cross Bun Chocolate Puddings

These Hot Cross Bun Chocolate Puddings could not be easier and are just so delicious. And with that slight chill in the air I think they are a dessert fitting for Easter weekend coming up. Someone tweeted the other day that her dinner was sorted for the next two months now that hot cross buns have hot the shelves. I had to laugh as I am sure many of us have had hot cross buns for dinner. Toasted, slathered with butter and thick slice of mature cheddar is my choice for dinner. The variations are endless too. Choose your favourite type of hot cross bun (the shops are brimming with extra spice, no spice, no raisins, added chocolate, added white chocolate etc) and play with the flavour of chocolate as well. I used a dark chocolate with orange when I made the recipe. Also replace the brandy with a coffee or fruit liqueur to add the flavour you want. Print Yum Hot Cross Bun Chocolate Puddings Ingredients6 hot cross buns, sliced in half butter for spreading and greasing 50 – 100g dark chocolate, broken into small pieces 3 eggs 2 tbsp sugar 1 tbsp cocoa 1 tbsp brandy 1 tsp vanilla extract pinch of salt 1½ cups of milkInstructionsGrease 4 x 1½ cup ovenproof ramekins with some butter Butter the hot cross buns half and keep top halves seperate Place 4 halves of the buns in the bottom of each ramekin, top with half of the chocolate and repeat the layer Top each ramekin with the 4 top halves of the buns Use a sharp knife to cut the layered buns in quarters in the ramekin Whisk the eggs with the sugar, cocoa, brandy, vanilla and salt Whisk in the milk and pour over each of the ramekins in equal quantities Gently push the buns down into the custard and let it soak for 30 minutes Preheat the oven to 180 degrees C Place the ramekin into a deep roasting tray and add enough hot water to the tray to come a third of the way up the ramekins Place into the oven and bake for 30 minutes until the custard has set and the puddings are brown on top Serve immediately dusted with some cocoa powder and custard, ice cream or creamSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/hot-cross-bun-chocolate-puddings/ 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 . More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Apricot and Lime Olive Oil Cake

I know January is supposed to be all about healthy eating but in the southern hemisphere it is summer and there are stone fruit everywhere. I find it impossible not to bake with them a few times during the season and this Apricot and Lime Olive Oil Cake might not be the prettiest cake but it is packed with loads of tangy and zesty flavours from the fresh apricots and limes. The cake is gluten free,  has a very soft crumb and breaks up quite easily so I guess it is somewhere between a cake and a dessert. I say it is not the prettiest cake as I have not been able to make it with all the apricots showing when I turn the cake over. The batter is a bit on the thin side so there is bound to be an apricot or two covered with batter and that annoys me every time! I have made it with just ground almonds or a mix of ground almonds and hazelnuts and it was as good. You could replace the lime with any other citrus. Lemon will be great and I think orange and grapefruit will make a delicious cake too. Serve slightly warm or at room temperature with a dollop of full fat plain yoghurt. Enjoy! Our next Food Photography Workshop will take place on Saturday the 17th of February 2018 and we have 4 spaces still available. Our goal for the day is to create a space where we all can play, learn from each other and have a lot of fun doing it. Come be inspired, get creative, get more comfortable with your camera and most importantly play. All the details can be found here and do let me know if you would like to join us for the day at the most beautiful location. ** Olive Oil provided by Baleia Extra Virgin Olive Oil. I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples. Print Yum Apricot and Lime Olive Oil Cake IngredientsSyrup: 80ml apricot jam 2 tsp water 1 tsp olive oil Cake: Approx 10 apricots, stoned and halved 200g sugar Juice and zest of 3 limes 4 eggs 125ml Baleia Extra Virgin Olive Oil 200g ground almonds 1 tsp baking powder ½ tsp salt InstructionsPreheat oven to 180 degrees C Line and grease a 22cm springform cake tin Place the syrup in a small bowl and bring to a boil while stirring Once the jam is a smooth syrup, remove from the heat and spoon onto the base of the lined cake tin Place the apricot halves (cut side down) on top of the syrup in a circular pattern, gently pressing them down into the jam syrup Place the sugar and lime zest in the bowl of a food processor and pulse until the sugar has gone a pale green colour Place the lime sugar in the bowl of an electric standing beater and while the motor is running pour in the olive oil Beat for a few minutes and add the eggs one by one, beating for 3 minutes between each addition Fold in the lime juice, almonds, baking powder and salt Spoon the batter on top of the apricots and bake for about 50 – 60 minutes or until a skewer inserted comes out clean (lightly cover with foil if the cake browns too quickly) Allow the cake to cool (slight warm or completely) in the tin before turning it over (apricots on top) onto a serving platter Remove the baking paper and serve with yoghurt or coconut yogurt with a bit more lime zest Or sprinkled with some chopped pistachios or flaked almonds Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/apricot-lime-olive-oil-cake/ A few more of my favourite gluten free bakes : Olive Oil Polenta Cake Lemon Ricotta Cake   Gluten Free Chocolate Puddings More photos, food and travel stories on: Instagram Pinterest Twitter Facebook    

Breads

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

Caprese Sandwich

This Caprese Sandwich is another interpretation of “braaibroodjies” that I seem so keen to keep doing. There are a few recipes now on the blog playing with breads suited for a barbecue (you can see them at the end of this post) and they are all seriously good. This one is probably the easiest as it is all shop bought ingredients piled into a fresh ciabatta and then baked to a crispy outside and a melty cheesy inside. Happy faces all round. I found the inspiration in the latest issue the Donna Hay magazine. It the 16th birthday issue and even though there are some fantastic baking recipes in it, I was drawn to her recipe for Smoked Mozzarella and Olive Sandwich. I have to admit neither of those ingredients appealed to me but the simplicity of the recipe did and as this coming Heritage Day is the big barbecue weekend of the year all around the country, I thought the timing could not be better. And since we heading into spring what better than the fresh and colourful ingredients of a caprese salad and to turn it into a Caprese Sandwich. Making the sandwich is super easy. Cut the best ciabatta loaf you find in half horizontally, spread both halves with basil pesto (shop bought or homemade if you are on top of your game), a rich tomato sauce on the one half and slices of mozzarella on the other half. Sandwich the two halves together, bake until the cheese is melted, the bread crispy on the outside, then slice and serve. Now what could be easier! Enjoy! I hope you enjoy this recipe for Caprese Sandwich. If you’ve made it, share it with me by tagging @heinstirred on Instagram with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoyed. Click below for my other breads suited for a barbecue Gourmet Stuffed Braai Loaf Mumbai Cheese Toastie Cheese and Onion Tray Bake More photos, food and travel stories on: Instagram Pinterest Twitter Facebook

Steamed Scallion Flower Buns

My adventure in discovery Chinese cuisine (like this recipe for addictive Chili Crisp) is continuing with these Steamed Scallion Flower Buns (Hua Juan). A humble steamed bun – I would say very similar in taste to a bao bun – but as you can see from the photos these are really pretty buns. The buns are much easier to make than it looks and freeze so well. Just take them out and place in the microwave for 15 seconds or so and they are fluffy and light. I served the Scallion Flower Buns the other evening with the most tender and flavoursome Shanghai style braised pork belly. We tore the buns open and stuffed them with the pork belly as you would a bao bun. It was utterly delicious and I will certainly share the pork belly recipe. I just need to remake it as I did not take any photos. I always thought that scallions is just the American term for what we know as spring onions but it seems they are different in terms of age they get harvested. I have to admit that I don’t know which we get in South Africa and for the purpose of this recipe I used what we call spring onions. The recipe is by Betty Liu and it appears on her blog with an updated recipe is in her new cookbook, My Shanghai. I followed her recipe using the knife method to score the dough rather than the chopstick method as I thought I will definitely mess that up. To tie in with the recipe, I shot step by step images of how to score and twist the Scallion Flower Buns. Super easy and how pretty do they look?! Once twisted and shaped, all you have to do is steam the buns in a steamer. I used a bamboo steamer but a metal one or a more steamer appliance will work as well. The buns are delicious on their own but also great vehicles for any filling of your choice, think pork belly slices, roast chicken, miso roasted aubergine. The option really are endless. I hope you enjoy these Scallion Flower Buns and that you will make them. They really are worth it. If you’ve made it, share it with me by tagging @heinstirred on Instagram with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoy. The images in this post was shot one of my photography backgrounds available at shop.heinstirred.com. If you are looking for more quick, easy delicious meal ideas, I have a new e-cookbook, EVERYDAY TRAYBAKES, and it is now available as a digital download. The aim of the 18 recipes in EVERYDAY TRAYBAKES is to spark fresh cooking inspiration with new ideas and interesting flavour combinations. From Asia to the Middle East and Mediterranean, while firmly remaining within the realm of easy cooking, the book is proof that delicious, wholesome meals do not need hours of prep. The recipes range from unpretentious weeknight family dinners, spur of the moment entertaining, easy breakfasts for a crowd and modern ideas with vegetables. No book of mine will be complete with a sweet ending and there are 4 sweet baking recipes that require no special baking skills, in fact the pudding is mixed in the dish you will bake it in. Recipes include Thai Green Curry Spatchcock Chicken, Oven Baked Masala Omelette with Paneer, Salmon and Leek Traybake with Herb Dressing, No Boil Pasta Bake with Shiitake Mushrooms and Pangrattato, Sichuan Pepper Chicken and Potatoes, Rocky Road Squares and Vanilla Milk Soak Sheet Cake You can get the book by clicking here

Duck Fat Egg Toastie

It’s Father’s Day next weekend so this delicious Duck Fat Egg Toastie is a breakfast idea just in time for the day. Granted, for this spin on “egg in a hole” the use of duck fat is rather extravagant but everything from bread to brussel sprouts fried in duck fat is so good. The duck fat adds a rich almost meaty flavour to the fried bread. The recipe is not much of a recipe and could not be easier to make. Use a cookie cutter to remove the centre of a piece of bread. If you use a standard retailer bread ,make sure it is a sturdy bread and quite thickly sliced.  A good quality sourdough or ciabatta would be fantastic as long as it does not have too many holes for the egg to run out. Heat some duck fat in a pan and fry the bread on the one side until golden brown and crispy. Turn it over and gently break an egg into the cavity. The trick is to make sure so that the bread does not burn while the egg cooks. I find that cooking for a few minutes, then placing a lid on top, taking the pan off the stove and letting the egg cook further in the covered pan works best. What you serve the Duck Fat Egg Toastie with is entirely up to you (or you dad). You can serve it as is or with some roasted tomatoes and crispy bacon as I did in the images. Fried sausages will be delicious or something lighter like smoked salmon. A vegetarian option would be serving it with some smashed avocado and a dollop of homemade ricotta or labneh. The options are really endless. Enjoy! Print Yum Duck Fat Egg Toastie IngredientsMakes 1 toastie: 1 slice of bread (not too thinly sliced) 2 heaped teaspoons of duck fat 1 egg salt and pepper to season InstructionsUse a cookie cutter to make a hole in the middle of the slice of bread Heat one teaspoon of the duck fat in a pan Fry the bread over a medium high heat on the one side for about 2 – 3 minutes until golden brown and crispy Turn the bread over, add another teaspoon of duck fat and gently break an egg in the hole Fry the bread for another 2 – 3 minutes, then place a lid on the pan and remove it from the heat Let the egg cook in the heat in the closed pan until the egg is cooked to your liking Season and serve immediately Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/duck-fat-egg-toastie/ In addition to this recipe for Duck Fat Egg Toastie, here are a few more tasty ideas for Fathers Day. Boozy Chocolate Coffee Puddings Mumbai Cheese Toastie Polenta Parmesan Roast Potatoes Baked Camembert Focaccia with Honey and Dukkah More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube      

Breakfast

Two Cheese Dutch Baby with Bacon

This Two Cheese Dutch Baby with Bacon is such a great dish for a weekend breakfast or brunch. So good in fact, I have made it twice and photographed it twice in the space of two weeks. A few ingredients and the easiest recipe make for a delicious and pretty impressive meal. A wheel of Camembert cheese is placed in a pancake style batter seasoned with grated mature cheese, then baked until puffed up and golden. Add some crispy fried bacon, baby tomatoes roasted in spicy chili oil and you have a quick and easy feast for the family table. Omit the bacon to keep it vegetarian and add some sauteed mushrooms instead. I have only known Dutch Baby to be sweet dishes and have made a few for this blog. This version with hot cross bun croutons and smashed easter eggs is a popular Easter recipe (yes it is as good as it sounds) and this more toned-down version with fresh strawberries and vegan caramel sauce is as delicious. It seems savoury versions aren’t made as often (I got my inspiration for this Two Cheese Dutch Baby from a recent New York Times Food recipe) but the batter yields itself to be sweet or savoury and the options for flavourings and toppings are really endless. Go ahead and experiment! Neither Dutch nor a baby, the Dutch Baby pancake is sometimes called a German pancake, a Bismarck, or a Dutch puff and is similar to a large Yorkshire pudding. The thin pancake-like batter is poured in a greased, hot pan. In a few minutes, the batter will start to puff around the edges, rising higher and higher and once the edges turn a golden brown it is ready. Once you’ve taken it from the oven, the Dutch Baby will collapse back into the pan as the steam holding it up evaporates, producing a soft and tender hot crepe. I hope you enjoy this recipe for Two Cheese Dutch Baby. 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 Two Cheese Dutch Baby Ingredients3 large eggs 150ml full cream milk 30g butter, melted plus 20g butter 100g flour sea salt flakes freshly ground black pepper 50g finely grated full fat hard cheese 1 wheel camembert cheese, sliced crispy fried bacon rashers roasted baby tomatoes chopped chives or parsley InstructionsPlace a medium sized pan in the center of the oven and heat the oven to 230 degrees C Let the pan heat up in the oven for at least 15 minutes Whisk the eggs, add the milk and 30g melted butter while whisking Add the flour, season with salt and pepper and mix until just combined Let the batter stand for 10 minutes Mix in the grated cheese Carefully remove the pan from oven and swirl the remaining 20g butter in the pan to coat the base and sides Pour the batter into the pan and quickly place the camembert slices on top of the batter Bake until puffed and brown around edges, about 20 minutes Serve immediately with crispy fried bacon, roasted tomatoes and some chopped chives or parsley scattered on top Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/two-cheese-dutch-baby-with-bacon/

Butterkuchen, Grilled Nectarine, Labneh and Dukkah

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

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/  

Strawberry Polenta Cakes

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

Cocktails and Drinks

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

Hibiscus and Rose Spritzer

All of a sudden hibiscus is crossing my path and I just had to join the fun with this gorgeous Hibiscus and Rose Spritzer. Roger Jorgensen has flavoured his Primitv Vodka with hibiscus recently and I was spoilt with a champagne and hibiscus cocktail when we photographed at a restaurant recently in France. We had to spend a day in Dubai as we missed our connection to Cape Town and a friend suggested I visit the Spice Souk in old Dubai. Upon arrival you are greeted with piles of beautiful spices, rose buds and petals and the dark pinkish purple hibiscus petals. Of course there is a lot of jostling by the traders for you to buy from them. But my mind was made up when the one trader greeted me in Afrikaans when he heard I was from South Africa. But before we get to the spritzer I am pleased to confirm our first Food Photography Workshop with I am hosting with fellow FoodPhoto fotographer Francois Pistorius and well known stylist Isabella Niehaus. It is all happening on the 24th of May and you can get more details here. The hibiscus syrup is incredibly versatile. It is just the most beautiful colour, the rose water perfumes it and the star anise adds a bit of depth and an exotic spicy undertone. If you do not want to make spritzer, you could easily adapt this Strawberry Sangria or the Mango and Rooibos Tea Sangria buy replacing some of the liquid and adding a cup of the hibiscus syrup. Of course a tablespoon or so of the syrup topped with some bubbly makes for a beautiful and tasty celebratory cocktail. Just omit the vodka if you want to keep the spritzer non-alcoholic and do taste it as you make it. You might want to add some more syrup if you want the drink to be a bit sweeter or more/less rose water as you prefer. The fun element with these kind of drinks is that you can experiment to your heart’s content. Drizzle the syrup over some ice cream, mix it with some plain yoghurt or drizzle over a pile of strawberries for dessert. The options really are endless. The recipe yields about a litre and store the syrup in a seal able bottle in the fridge for up to 3 months. As mentioned I did buy the petals in Dubai and if anyone can tell me where in South Africa I can get them, please let me know. Print Yum Hibiscus and Rose Spritzer IngredientsSyrup 4 cups water 1 cup sugar 3/4 cup dried hibiscus flowers 1 star anise the zest of 1 lemon cut into strips good pinch of salt few drops rose water Spritzer 15ml vodka per person 30ml hibiscus syrup per person soda water ice lemon slices for garnishInstructionsPlace all the syrup ingredients except the rose water in a heavy bottomed pot Bring to the boil while stirring to dissolve the sugar Reduce the heat and let it simmer for 10 minutes Remove from the heat, add the rose water, cover and let the syrup infuse for another 10 minutes Strain and decant into an airtight bottle Once the syrup is cool make the spritzers by adding the vodka and syrup in a glass with some ice cubes Top with soda water and garnish with lemon and serve immediatelySchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/hibiscus-and-rose-spritzer/

Frozen Watermelon Lemonade

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

Strawberry Sangria

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

Chocolate

Doughnut Ice Cream Sandwiches

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

Mocha Raspberry Millefeuille

This Mocha Raspberry Millefeuille is a recipe worth keeping at hand as the holiday season inches closer. Visually so impressive and guaranteed to elicit a few wows from your family and guests but not complicated to make at all. A treat that tastes delicious, looks amazing and is not that hard work is always a winner in my book.   I came across the recipe on Pinterest as a pin from Gourmet Traveller Australia. It was one of those photos of a dish you immediately just want to reach out and grab and I knew I had to share it with you. I made a few changes to the recipe. The changed the chocolate creme to a mocha creme by replacing the brandy with a coffee liqueur and adding half a teaspoon espresso powder. The original recipe called for 58% cocoa solids chocolate but I always go for 70% cocoa solids. I prefer to have that strong rich chocolate flavour coming through with a slight bitter edge. The raspberries not only add beautiful and fresh splashes of colour but the tartness of the berries cut through the richness of the mocha creme and pastry. You could replace the raspberries with strawberries but I don’t think it will have the same effect in terms of flavour. If you want to use strawberries I would replace the mocha creme with a lemony cheesecake filling which I think will be just as delicious. The best is to serve the millefeuille immediately but you can prepare it in advance. Let it stand at room temperature for about an hour or two, provided it is a cool day. If you have to keep it in the fridge, take it out in advance to come to room temperature as the mocha creme does set quite solid when stored in the fridge. You might have some mocha creme left over – I froze it so I have it on standby as a scoop of chocolate truffle with some vanilla ice cream as a quick mid week dessert. 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 Mocha Raspberry Millefeuille Ingredients400g roll puff pastry, defrosted but kept cold 1 lightly beaten egg 200g dark chocolate (70% cocoa solids), finely chopped 100g milk chocolate, finely chopped 40ml coffee liqueur ½ tsp instant espresso powder 500ml double cream 125g raspberriesInstructionsPreheat oven to 200C Unroll the pastry on a lightly floured surface and cut out two 12cm x 25cm rectangles Prick with a fork and place each on a baking tray lined with baking paper, then freeze for 30 minutes Brush the pastry lightly with eggwash, then place 4 small 2cm-high cookie cutters in the corners of each tray, cover with a piece of baking paper, then another baking tray (this will help the pastry to rise evenly). Bake for 20 – 25 minutes until dark golden and crisp, swapping the trays halfway through to bake evenly Cool on the trays for 15 minutes, then cool completely on wire racks. Heat the chocolate, liqueur and espresso powder in a bowl over a saucepan of simmering water, stirring occasionally, until smooth Remove from the heat, add the cream and whisk for about 5 minutes with an electric beater until soft peaks form Refrigerate to firm up slightly, about 5-10 minutes Halve each puff pastry rectangle lengthways with a large serrated knife, place one on a serving platter and spread with a third of the mocha creme and sandwich with another piece of puff pastry Spread another third of creme on top and place the raspberries on top of the creme layer Sandwich the remaining two pieces of pastry with the remaining creme and gently place on top of the raspberries Dust with icing sugar, cut into slices with a large serrated knife and serve immediatelySchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/mocha-and-raspberry-millefeuille/ More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Boozy Chocolate Coffee Puddings

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

Labneh Espresso Mousse with Tahini Fudge

I am sure my fellow “dessert first” friends will agree it is impossible to pass by a recipe with Tahini Fudge in the title. I saw the recipe in a recent issue of the Guardian Feast and just had to make it. The recipe is from the new book Ottolenghi Test Kitchen, and I adapted the super simple recipe by replacing the double cream to make a Labneh Espresso Mousse with Tahini Fudge. I love labneh and this site is dotted with labneh recipes, sweet and savoury and it’s also not the first Ottolenghi labneh recipe on the site. Labneh is essentially strained yoghurt, yielding a thick, smooth “cheese” close to cream cheese but not as rich with a delicious “tangy” flavour. Here in Abu Dhabi it’s easy to get at any supermarket but if you can’t buy it use this super simple recipe of mine : How To Make Labneh. Have it on hand to make a dip, use as replacement for cream cheese or use it to make the most delicious tzatziki. This Labneh Espresso Mousse with Tahini Fudgedge has a soft, airy texture and the shot of espresso works to well with the tahini fudge topping. The tahini fudge could not be simpler to make, tahini, honey, cocoa and vanilla mixed to a glossy sauce. The original recipe calls for maple syrup but I replaced it with honey as that is what I had available. Top with some roasted and salted pistachios and you have the most delicious dessert. Click this link to see a short video of the dessert on Instagram I hope you enjoy this recipe for Labneh Espresso Mousse with Tahini Fudge. If you’ve made it, share it with me by tagging @heinstirred on Instagram with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoyed.    

Chicken

Chicken and Chickpea Curry

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

Everyday Traybakes

I’m delighted to share my new e-cookbook, EVERYDAY TRAYBAKES, now available for instant download. The book consists of 18 traybake recipes, each one with the aim to spark fresh inspiration with new ideas and interesting flavour combinations. With flavours from Asia to the Middle East and Mediterranean, while firmly remaining within the realm of easy cooking, the book is proof that delicious, wholesome meals do not need hours of prep or loads of washing up. After the wonderful response to DRUNK and HUNGRY that I published last year, I set myself the goal of writing, shooting and designing the next e-cookbook if there was going to be one, and here it is. I do hope you will enjoy cooking from it! To me, traybakes exemplify the art of easy, everyday cooking. Minimal preparation yet easily adaptable to your own taste and a lot less washing up (bonus!). The recipes range from unpretentious weeknight family dinners or spur of the moment entertaining, easy breakfasts for a crowd and modern ideas with vegetables. No heinstirred book will be complete without a sweet ending and there are 4 sweet recipes that require no special baking talent, in fact the chocolate pudding is mixed in the dish you will bake it in. Recipes range from Thai Green Curry Spatchcock Chicken, Masala Omelette, Sheet Pan Prawn Chow Mein, Roasted Cauliflower with Pesto and Pumpkin Seeds, Salmon and Leek Traybake, Roasted Tomato and Meatball Zucchini Pasta, Sichuan Spiced Chicken and Potatoes, Vanilla Milk Soak Cake and Rocky Road Squares. EVERYDAY TRAYBAKES is available for instant download by CLICKING HERE. The price is R90 (about 6 US$). And for a limited time you can purchase EVERYDAY TRAYBAKES and DRUNK & HUNGRY for R120 (about 8 US$). (The discount will be applied at check out.) As mentioned, Everyday Traybakes is a follow up to my first e-cookbook DRUNK and HUNGRY, consisting of 15 flavour packed, easy and quick recipes for those times when you’ve had a few drinks and need proper food. DRUNK & HUNGRY is a 2021 Gourmand Cookbook Award winner in the Digital Book category and I am eagerly waiting to see how it fares next month in Paris at the final awards event.  I hope you enjoy cooking from EVERYDAY TRAYBAKES . If you’ve made any recipes, 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.

Celebration Chicken Pie

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

Perfect Roast Chicken

This recipe for the Perfect Roast Chicken is one I found on the New York Times Cooking site a while back and I have not roasted chicken any other way since. I believe there are few meals that can beat the simple goodness of a roast chicken and as we head into the festive season I prefer a delicious roast chicken to all the drama involved with turkey or duck or turducken (if you really have to go that way!). Letting the chicken stand seasoned and uncovered definitely makes a difference. So does roasting it at the very high temperature. The meat is juicy and flavourful, with the skin super crispy. It does take a bit of pre planning of course which is not always possible but I urge you to try it. I can not remember where I read the tip about rather using the zest of a lemon rather than a whole lemon inside the cavity. It makes sense as you keep all the aromatic oils to infuse the chicken with no chance of any bitterness coming through from the the pith and juice. I feel all cheffy when I tie the legs together and I think it does improve the appearance of the roasted bird.  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 Perfect Roast Chicken Ingredients1 1.5kg whole chicken, patted dry 2 ½ tsp salt 2 tsp crushed black pepper Small bunch mixed herbs, such as rosemary, thyme and sage zest of 1 lemon (use a vegetable peeler)InstructionsSeason the chicken inside and out with salt and pepper Refrigerate the chicken uncovered, overnight Heat oven to 230 degrees C Place chicken breast-side up in a roasting pan and stuff the cavity with the herbs and lemon zest Tie the legs together with kitchen string and roast 50 minutes, then baste chicken with the pan juices Continue roasting until chicken’s juices run clear when skin is pierced with a knife (about 5 to 10 minutes longer Let the chicken rest for 10 minutes before carvingSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/the-perfect-roast-chicken/ More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Christmas and Holidays

Negroni Sbagliato

This recipe for Negroni Sbagliato comes from Nigella Lawson’s new book At My Table that was published a week or so ago and as we are heading into Spring with longer days and warmer evenings, I thought it was just the right first recipe to make from the book. Negroni Sbagliato is more of a spritz with prosecco (or in my version a local MCC sparkling wine), replacing the gin in the original Negroni recipe. Nigella writes that it is said the Negroni Sbagliato had been created by a happy accident in the Bar Basso in Milan in the 60’s. “Sbagliato (roughly pronounced “sbalyato”) means mistaken in Italian so this is best translated as Messed-Up Negroni.” As Nigella says, her recipe messes up the Negroni Sbagliato even more and she changes the proportions of the bubbly, Campari and Vermouth, serving it in a pitcher rather than making individual cocktails. I am all for the pitcher idea, it makes it much more fuss-free than hassling with tot measures and guests are encouraged the help themselves. At My Table is the 5th Nigella Lawson book I have and from all of those this is the most “toned down” book. The recipes are pretty straight forward and very much simple home cooking fare. I think some people might be disappointed as it is not on that sumptuous level of Feast or How To Be A Domestic Goddess.  I have been spending quite a bit of time with the book and it has slowly but surely been growing on me. I love the recipe for the White Chocolate Cheesecake that’s only got 7 ingredients (I’m thinking of a peppermint crisp version) and the Spatchcock Chicken with White Miso and Sesame Seeds (that will be so good on the braai). The Chocolate Olive Oil Mousse has also catched my eye so I am sure to make and share a few more recipes from book. Serve the Negroni Sbagliato with loads of ice and orange slices. Enjoy! I hope you enjoy this recipe for Negroni Sbagliato. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. I am pleased to introduce my new cookbook, Drunk and Hungry available as an epub and pdf 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.     A few of my favourite cocktails and drinks : Passion Fruit Champagne Espresso Martini Cucumber and Ginger Fizz

Ottolenghi’s Middle Eastern Millionaire’s Shortbread

A new Ottolenghi book is always exciting news and I don’t recall a recent book everyone has been so excited to arrive as his latest offering called Sweet.  It makes sense to do a book of sweet baking and desserts (I know many of his fans are happy) and you just know there will be exotic and interesting flavour combinations on most of the pages. It really is an exquisite book, as beautiful as all his previous books and these Middle Eastern Millionaire’s Shortbread was one of those recipes with an interesting combination that immediately caught my eye. I just had to make it and after a quick trip to the shops to get some halva I got stuck in. The Middle Eastern Millionaire’s Shortbread is a layer of shortbread, spread with a mixture of halva and tahini paste and then topped with caramel layer that has a good amount of tahini paste added to it. It is rich, luxurious and very sweet but the tahini adds a welcome depth of flavour and slight bitterness to the caramel. The shortbread is made with cooled melted butter rather than softened butter that I am used to and it delivers a delicious shortbread base. I think I over baked the shortbread slightly as I could not perfectly cut the shortbreads into bars and had some pieces break off when cutting. The Middle Eastern Millionaire’s Shortbread is also topped with a sprinkle of sea salt to counteract all the sugar. The book is written with Ottolenghi’s collaborator and product developer Helen Goh. There is a wonderful story in the New York Times about how they created the recipes and you can read it here. Both recipes mentioned in the article, that chocolate cake and semolina cake look so good. But I might give the semolina cake a festive makeover for Christmas and replace the rose water with another type of syrup, maybe something citrus and boozy. Will have to give it a think. Enjoy! PS. I think if you freeze the shortbread, chop it up roughly and mix into some vanilla ice cream you will have an amazing dessert. Let me know if you try it. Print Yum Ottolenghi’s Middle Eastern Millionaire’s Shortbread IngredientsFor the shortbread: 40g icing sugar 35g cornflour 40g caster sugar 175g unsalted butter, melted, and set aside to cool slightly ½ tsp vanilla extract 250g plain flour 1/8th tsp salt For the halva layer: 200g halva, roughly crumbled into small pieces 80g tahini For the tahini caramel: 200g caster sugar 120ml water 100g unsalted butter, at room temperature, cubed 80ml double cream 150g tahini paste ¼ tsp sea saltInstructionsPreheat the oven to 200 degrees C Line a 20cm square tin with baking paper, making sure that the paper rises up over the edges of the tin For the shortbread, sift the icing sugar and cornflour into the bowl of an electric mixer with the paddle attachment in place, then add the caster sugar and mix on a medium speed With the machine still running, slowly pour in the melted-but-cooled butter and beat until combined Add the vanilla and reduce the speed to low, then sift in the flour and salt and continue to beat until the dough comes together Tip the mixture into the tin and use your hands to pat and even out the surface Bake for 25 minutes or until golden brown Remove from the oven and set aside until completely cool: this will take an hour or so, so don’t start making the caramel too soon or it will have set by the time the shortbread is cool For the halva layer, place the halva and tahini in a small bowl and mix with a wooden spoon to combine Spread the mix over the cooled shortbread and use the back of a spoon to smooth it out to an even layer To make the caramel, place the sugar and water into a small saucepan and place over a medium-low heat Stir occasionally, until the sugar has dissolved, then increase the heat to medium-high Bring to a boil and cook – still at a boil – for about 12 minutes, until the sugar is a deep golden brown Remove from the heat and add the butter and cream: take care here, as the mixture will splutter Whisk to combine and, once the butter has melted, add the tahini and salt Whisk to combine again, then pour evenly over the halva layer in the tin, so that all of the halva is covered Place in the fridge for at least 4 hours until set, before cutting into 16 bars Sprinkle a pinch of sea salt over the middle of each bar and serve Tips: The shortbread layer can be made up to 4 days in advance and stored in an airtight container. It also freezes well. These will keep for up to 1 week in an airtight container in the fridge. Remove them from the fridge 20 minutes before serving, to take off the chill. Recipe from Sweet by Yotam Ottolenghi and Helen GohSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/ottolenghis-middle-eastern-millionaires-shortbread/ A few more of my favourite cookie and biscuit recipes : Peanut Butter Caramel Slices Olive Oil Espresso Choc Chip Cookies Flourless Almond Butter Cookies More photos, food and travel stories on: Instagram Pinterest Twitter Facebook  

Gourmet S’mores

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

Strawberry Sangria

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

Deli

Boerewors Nachos

This Boerewors Nachos is one of the recipes featured in the past weekend’s Sunday Times Food Weekly. The brief was to create some delicious snacks to give the rugby fans something to cheer about. Even if the game might not be going their way. It is tasty, filling, cheesy, crunchy, colourful and I think does a good job at keeping everyone happy while watching the big game. I wanted to add a local flavour to this delicious snack and thought that boerewors – a local beef sausage spiced with coriander – will give it that true South African touch. Use any of your favourite local sausages to replace the boerewors. Lamb, Pork, a good Chorizo or even a flavourful chicken sausage will be as good. Or cut out the meat completely. I find that store bought nacho chips can easily go soggy and made my own chips by dividing flour tortillas into eights and toasting them in the oven. This yielded a more substantial chip that did not go soggy but use the store bought chips if you are pressed for time. In my experience you can never have enough guacamole or salsa so you might as well double the recipes for those and keep any leftovers in the fridge as there are so many uses that it won’t go to waste at all. Print Yum Boerewors Nachos Ingredients8 tortillas (or a large packet of Nacho chips) 1 cup grated mature cheddar cheese 400g of your favourite boerewors Guacamole: 2 ripe avocados handful fresh coriander half a red onion, finely chopped handful baby tomatoes, diced 1 fresh chilli, chopped (optional) juice of 1 lime seasoning to taste Salsa: 1 cup baby tomatoes 1 red pepper 1 fresh chilli (optional) 1 tbsp red wine vinegar pinch of sugar seasoning to taste sour cream or crème fraiche to serve sliced pickled jalapeno to serveInstructionsIf using the tortillas, preheat oven to 180 degrees C Cut each tortillas into 8ths, place in a single layer on a baking sheet and bake for 15 minutes until golden and crispy Cook the boerewors your preferred method. Once cooked, slice into bite sized pieces and keep warm While the boerewors cooks make the guacamole by mashing the avocados roughly with a fork Add the coriander, onion, tomatoes and chilli and mix Add the lime juice, season to taste and mix well Make the salsa by chopping the tomatoes, pepper and chilli and mix with the red wine vinegar and sugar Season to taste To assemble: Arrange the tortilla or nacho chips in an oven proof dish, sprinkle with the cheese and place under the grill until the cheese has melted and starts to bubble Top the tortillas with the boerewors, guacamole, salsa and a scoop or two sour cream or crème fraiche Serve with the pickled jalapenoSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/boerewors-nachos/ ** This recipe first appeared in the Sunday Times Food Weekly  

Butter Beans with Salsa Verde

I am a huge fan of Meera Sodha’s recipes, and this Butter Beans with Salsa Verde is another delicious recipe of hers. It first appeared in the Guardian Feast, a weekly food magazine in the UK that I wish I could get my hands on more often. How often I get to read one all depends on who comes to Cape Town, bringing a few copies in their suitcase. But since it is 2020, that has not happened this year. Luckily most of the recipes are available online once published so it’s a quick click when I have seen a recipe I like on either Meera or the Feast’s instagram accounts. The Butter Beans with Salsa Verde is a lovely, light recipe for the summer days ahead. Serve it with the freshest sourdough to mop up the juices (toast it for more texture), add a chilled, crisp glass of wine and you have a winner on your hands. Salsa Verde is an uncooked, green sauce with its origins in Italy and France. As Meera writes, “if you’ve not encountered it before, is one of Italy’s finest sauces, usually made with sweet herbs and olive oil, which are given a smack around the chops with garlic, vinegar and pickled capers. It is in my opinion, a good match for the sleepy, creamy butter bean.” I did not make any changes to the recipe as I thought it is pretty much as I would make it. I do suggest though that you make the sauce by hand and chop it with a knife. I feel the coarser texture of the sauce adds much more flavour and texture than one made in a food processor. The images in this post have been shot on Arctic Salt, one of the backgrounds from my newly launched Heinstirred Collection, available for sale online at shop.heinstirred.com. Do you have a look around, your favourite new surface may be just a click away. I hope you enjoy this recipe for Butter Beans with Salsa Verde and that it will become a family favourite. 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.   Recipe by Meera Sodha

Sumac Roast Tomatoes, Lentils and Dukkah Crusted Eggs

If there ever was a recipe on this blog that exemplifies comfort food then it’s this bowl of Sumac Roast Tomatoes, Lentils and Dukkah Crusted Eggs. A bowl of simple ingredients with splashes of the exotic that envelopes you with the comfort and warmth of what must be the equivalent of a foodie hug. What made the dish even more special to me on a Saturday afternoon when I was in need of any kind of hug, were the ingredients I used. Sumac, brought back from the Spice Souk in old Dubai by a close friend and Puy lentils that I bought in France while we were there shooting the La Creuzette cookbook in April. I have been wanting to cook with Sumac for a while now. The Sumac flowers are ground into a reddish-purple powder and the spice is used quite often in Middle Eastern cuisine to add a tart lemony taste.  A flavour I thought could work well with the sweetness of the roasted tomatoes in the dish. I adapted the recipe from Diana Henry’s “A Change of Appetite” book that celebrates and explores the meaning of eating healthy without starving yourself of food or starving yourself of flavour. I have only recently discover Diana’s work after seeing various interactions with her from some of my favourite foodies on Twitter. I do love the book, filled with a vast array of truly interesting recipes and flavour combinations without trying too hard to be different. A book that is definitely on top of the pile when I need some inspiration. I stuck to the recipe for the most part but instead of roasting the tomatoes with harissa used the sumac. I used a flavourful vegetable stock to cook the lentils and found the squeeze of lemon as per the recipe at the end really lifted the lentils. I also used a mix of macadamia and pistachio dukkah I had to encrust the eggs. I have a wonderful recipe for Pistachio Dukkah right here on the blog which you could use. We are offering Food Photography Workshops as part of my collaboration with Francois Pistorius and Isabella Niehaus. You can send me a mail or message on any of the posts on the blog if you would like to be notified of the dates for future workshops as we confirm them. Print Yum Sumac Roast Tomatoes, Lentils and Dukkah Crusted Eggs IngredientsTomatoes and Eggs 12 large plum tomatoes, halved 3 tbsp olive oil 2 tsp sumac 1/2 tbsp caster sugar salt and pepper 6 large eggs Lentils 1 tbsp olive oil 1/2 onion, finely chopped 1 clove garlic, mashed 250g Puy lentils 700ml vegetable stock 1 bay leaf juice of half a lemon 2 tbsp olive oil 3 tbsp dukkah of your choiceInstructionsPreheat the oven to 190 degrees C Lay the tomatoes in a single layer in a roasting tin and pour the olive oil over and turn to coat, ending with the cut side up Sprinkle the tomatoes with the sumac and sugar and season with salt and pepper Roast in the oven for 45 minutes until caramelized in part and slightly shrunken While the tomatoes are roasting, cook the lentils Heat the oil in a saucepan and saute the onion and garlic until soft and translucent Add the lentils and give a good stir to coat with the oil Add the stock and bay leaf, bring to the boil and simmer uncovered until the lentils are just tender The will take about 15 – 25 minutes depending on the age of the lentils so keep a close eye as they can become mushy in an instant When cooked, all the liquid should be absorbed but if not simply drain off the excess liquid Remove the bay leaf and check the seasoning Add the lemon juice and olive oil and stir through Cook the eggs in boiling water for 6 minutes Rince in cold water and quickly peel Roll them in the dukkah and set on top of a serving of lentils and tomatoes Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/sumac-roast-tomatoes-lentils-and-dukkah-crusted-eggs/ Adapted from Diana Henry More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook

Hemp Pesto

Fried Halloumi is one of my favorite things and adding it to a salad with spoonfuls of hemp pesto makes for a delicious and super nutritious meal with the summer days ahead. Serve the protein-packed hemp pesto as a dressing for any salad,  a pasta sauce, an accompaniment at a braai, or to enhance any filling for a wrap or sandwich. Hemp seeds have become a popular ingredient, especially since it contains all 9 the essential amino acids, which makes it a plant-based complete protein source (just like quinoa). The seeds have a mild nutty flavour, highly nutritious, are technically a nut and are can be eaten raw, cooked or roasted. The seeds are also rich in omega 6 and omega 3 fatty acids which aid heart health. Although the hemp plant is a member of the cannabis species it is a different variety than the plant used for marijuana and the female hemp plants are grown to maturity and their seeds are harvested. The male plants die shortly after completing pollination. Hemp seeds can be eaten as is sprinkled over cereals, salads or yoghurts, lightly toast for an extra nutty flavour, or can easily be used to make homemade hemp milk, butter and hemp pesto. The seeds may also be pressed to make hemp seed oil and the by-product from the pressing is turned into hemp protein powder which can be added to smoothies or used in baking. The oil is best used as dressing and not to be heated as it will strip out all nutritional benefits. Hemp seeds are a great alternative to pine nuts in pesto and add a protein punch to your pesto. You can’t really taste a flavour difference to the usual pesto except for a slight more nutty flavour. The sauce is as versatile as any pesto and can be used as a pasta sauce, a dollop on a burger or mixed in with some mayo for that chicken mayo sandwich. I hope you enjoy this recipe for Hemp Pesto. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Print Yum Hemp Pesto Ingredients2 cups fresh basil leaves, loosely packed 1/4 cup hemp hearts 1/4 cup (20g) freshly grated parmesan cheese 3 tbsp hemp oil 1 clove garlic Fresh lemon juice to taste Sea salt flakes and freshly ground black pepper to taste InstructionsMake the pesto by combining all of the ingredients in the bowl of a food processor and process until smooth Taste and add lemon juice, sea salt and black pepper as required Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/hemp-pesto/ In other news, I am delighted to introduce the Heinstirred Greeting Cards Range. Inspired by fusing food and nature, distinctive images were photographed and set in original heart-shaped designs. Click here for all the details of the range now available.

Desserts

Dalgona Coffee Cheesecake

The Dalgona Coffee has become a sensation on TikTok and Instagram while many of us are in lockdown or quarantine all over the world. Loads of images of the now-famous Korean coffee – a glass of milk, chilled with ice if preferred, topped with a frothy coffee concoction of equal parts instant coffee, sugar and warm water – has been shared over the last week or so. Here in Cape Town, we are in one of the strictest lockdowns in the world. No exercise outside, no alcohol sales are amongst the measure and lockdown is due to end 16 April 2020. Work has dried up for freelancers like myself, so I have spent my time getting up to date with admin, creating many new images and still have time available to try internet trends like the Dalgona Coffee. Inspiration struck and after making the first coffee and I thought that it could make a great cheesecake served in a glass. I whipped cream, sour cream and cream cheese with sugar and vanilla extract. Then bashed up Nuttikrust biscuits to form the first layer in a glass, topped with the whipped cream cheese mixture. I then made the coffee foam mixture with 3 tablespoons of instant coffee and spooned a dollop of the foam on top of each glass. A quick dusting of cocoa powder and the Dalgona Coffee Cheesecake was ready to enjoy. The crunch of the caramelly oat biscuits and the creamy, tangy cheesecake mixture works well with the slightly bitter punch of coffee in the frothy top. The foam can’t stand for too long, so you can make the cheesecake portion in advance and add the coffee mixture just before serving. Use a small bowl as the coffee quantities are not that much and keep whipping the coffee mixture, easiest with an electrical beater. It might feel it’s not working but it will form a frothy meringue-like mixture after 5 minutes or so. I hope you enjoy this recipe for Dalgona Coffee Cheesecake. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred The world is going through the most uncertain time. Wishing everyone safety and health. Look after yourself and each other. May we come out the other side much stronger. If you are looking for more quick, easy delicious meal ideas, my new cookbook, EVERYDAY TRAYBAKES is available as an instant digital download. Traybakes exemplifies the art of easy, everyday cooking. Minimal preparation, easily adaptable to your own taste and a lot less washing up. The 18 recipes in EVERYDAY TRAYBAKES will spark fresh cooking inspiration with new ideas and interesting flavour combinations. From Asia to the Middle East and Mediterranean, while firmly remaining within the realm of easy cooking, the book is proof that delicious, wholesome meals do not need hours of prep. The recipes range from unpretentious weeknight family dinners, spur of the moment entertaining, easy breakfasts for a crowd and modern ideas with vegetables. No book of mine will be complete with a sweet ending and there are 4 sweet baking recipes that require no special baking skills, in fact the pudding is mixed in the baking dish. Purchase the book by clicking on this link

Rooibos Roasted Pears

I love rooibos. Not only does the flavour remind me of childhood holidays in Stellenbosch with my grandparents but I drink the tea often. It is uniquely South African and very popular the world over but it seems hardly used as an ingredient for cooking and baking. I have tried to incorporate it in a few recipes over the last year of blogging and have always been very pleased with the results. The Rooibos Panna Cotta with Poached Grapefruit is a very popular dessert and the Mango and Rooibos Sangria was the perfect thirst quencher when we had that heatwave in Cape Town earlier this year. It was only a while back that I was introduced to red espresso®. The lovely people at red espresso® asked if they could use one of the panna cotta photos and they reciprocated with a 1kg pack of espresso as thank you. My mission immediately was to use it for more than just a cup of rooibos espresso. And since I am looking at a lot of Donna Hay photography at the moment as I find her clean, unfussy approach quite inspirational, it was when I came across her Maple Roasted Pears that I decided to use it as inspiration for this recipe and photographs. It’s autumn, pears are in season and work very well with the smooth flavour of rooibos. The recipe does not take a lot of effort to prepare, the rooibos flavour does not overpower (the non rooibos drinker I tested it on very much approved) and I think it is a wonderful way to celebrate autumn. PS: Sprinkled with some Pistachio Dukkah it will make a delicious addition to a cheese board. [yumprint-recipe id=’5′]

Churros with Dark Chocolate Sauce

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

Miso Butterscotch Swirl Ice Cream

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

Fast and Easy

Panna Cotta with Gin Roasted Strawberries

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

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

Watermelon Carpaccio

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

Sweet Nachos with Caramelised Pink Lady® Apples

This recipe has been paid for by Pink Lady® Apples South Africa. I have been wanting to make sweet nachos for a while now ever since my favourite foodie saw sweet nachos appearing on quite a few menus while on a trip to Australia. And with Pink Lady® apple season in full swing, the timing is can’t be better for these Sweet Nachos with Caramelised Pink Lady® Apples. Tortilla chips coated in butter and sugar, baked until crispy, topped with Pink Lady® apples caramelised in butter, sugar and brandy, dolloped with a zesty scoop of lime yoghurt. I think it is a pretty delicious idea and a lovely sharing dessert. That is, of course, if you even want to share. The Pink Lady® apples hold their shape beautifully when cooked and their natural sweetness a good match with the crunchy tortilla chips. Making the tortilla chips could not be easier. Slice the tortillas into triangles, place in a large bowl and drizzle with melted butter. Sprinkle the brown sugar all over it, get your hands in there and toss until coated. Pop on a baking sheet in a single layer and bake until golden brown. The rich, sweet tortilla chips will crisp up as it cools down. The dessert is at it’s best when the apples are still warm so get the tortilla chips done first so they can cool and crisp while you caramelize the apples. It is an indulgent dessert with loads of texture. Crispy and crunchy sweet nachos and with soft, warm buttery apples and a hit of creamy and zesty yoghurt. I think it is a lovely way of serving a sharable dessert in the middle of the dinner table. The yoghurt does not need to be sweetened – there’s enough sugar already! I hope you enjoy this recipe for Sweet Nachos with Caramelised Pink Lady® Apples. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Print Yum Sweet Nachos with Caramelised Pink Lady® Apples Ingredients6 soft flour tortillas 80g butter, melted 80g soft brown sugar 2 tsp ground cinnamon good pinch of salt 3 Pink Lady® apples 60g butter 90g soft brown sugar 1 tbsp brandy 1tsp vanilla extract good pinch of salt juice from half a lime 250ml plain double cream yoghurt juice from half a lime finely grated zest of 1 lime Mix the yoghurt, lime juice and zest and set aside InstructionsPreheat the oven to 200 degrees C Line a large (or 2 medium) baking sheets with baking paper Slice the tortillas into 3 strips and then cut each strip into bit sized triangles Place the triangles into a large mixing bowl Add the butter, sugar, cinnamon and salt and using your hands mix the tortilla triangles with the other ingredients until well coated Place the triangles in a single layer on the baking sheet and bake for 10 minutes or until a golden brown colour Remove the oven and set aside (the tortillas will crisp up as they cool) Peel and core the Pink Lady® apples, quarter and cut each quarter into 3 – 4 wedges Place the slices in a bowl of water with some lemon juice to prevent browning Melt the butter in large pan, add the sugar and let it cook for a few minutes until combined Add the apples and toss until coated with the butter mixture Add the brandy, vanilla, salt and lime juice and let it cook down for about 10 minutes until cooked down and a thick caramel Take care not to stir too much as that will break up the slices of apple Place the tortilla crisps on a serving platter Spoon the warm apples over and drizzle with the sauce and any of the crispy bits left in the pan used to bake the tortillas Serve with the lime yoghurt Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/sweet-nachos-with-caramelised-pink-lady-apples/ A few more of my favourite apple recipes : Apple Phyllo Tart Cider Cooked Apple, Onion and Cheddar Galette Pink Lady® Apple Galettes with Spelt Crusts and Tahini Butterscotch Sauce

Grains, Pulses and Starches

Tofu Balls with a Herbed Bulgur Salad

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

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/  

Savoury Oatmeal with Poached Egg, Crispy Shallots and Aleppo Pepper

Winter has arrived with a splash in Cape Town so I think my timing for sharing this recipe for Savoury Oatmeal with Poached Egg, Crispy Shallots and Aleppo Pepper is pretty spot on. The inspiration for the recipe comes from an Instagram post by my friend Heidi Robb, a stylist and artist based in the USA. I met Heidi at the FoodPhoto Festival in Denmark in 2015, where I attended one of her workshops. We’ve stayed in touch via Instagram over the years, and have seen each other at every festival since. Her work is incredible (her work for Vitamix is jaw-droppingly beautiful), and it remains a dream of mine to spend a day on set and create images with her. Heidi’s post was for savoury oatmeal “cacio e pepe”. Rolled oats cooked in chicken stock and loaded with pecorino and ground black pepper. At the end, she stirred in an egg yolk, olive oil, finished with more cheese and black pepper. Heidi’s recipe reminded me of going to Grød, the famous “porridge only” cafe in Copenhagen. The menu consists only of porridge, sweet and savoury, with oats, grains and risottos forming the base of the dishes. I can still remember the “Grøddeller” – fried risotto patties – I had for lunch one day. My version of the savoury oatmeal is pretty similar to Heidi’s. But I start off with some olive oil and then gently fry some garlic till soft. Add the oats and vegetable stock and cook for a few minutes until thickened and cooked through. Spoon it in a bowl and snuggle a soft poached egg in the porridge. Top with some crispy fried shallots, a generous grating of parmesan or pecorino cheese and a sprinkle of Aleppo pepper or chili flakes. An instant risotto of sorts. Delicious, quick, healthy comfort food in a bowl. I hope you enjoy this recipe for Savoury Oatmeal with Poached Egg, Crispy Shallots and Aleppo Pepper. 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 Savoury Oatmeal with Poached Egg, Crispy Shallots and Aleppo Pepper IngredientsMakes 1 portion 1 tbsp olive oil 1 clove garlic, mashed 125ml rolled oats 250ml warm vegetable stock 1 poached egg 1 shallot, thinly sliced and fried to crispy 60ml grated parmesan cheese (more to taste) a pinch of Aleppo pepper or chili flakes sea salt flakes and ground black pepper to season InstructionsHeat the oil in a small saucepan Add the garlic and gently fry until soft Add the oats and stock and cook the oats for 5 minutes or so until thickened and cooked Spoon in a bowl and place the egg in the oats Sprinkle the crispy shallots and grated cheese and season with sea salt and pepper Add a sprinkle of Aleppo pepper or chili flakes and serve immediatelySchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/savoury-oatmeal-with-poached-egg-crispy-shallots-and-aleppo-pepper/

Polenta Parmesan Chips

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

Ice Cream

Peppermint Crisp Parfait

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

Turmeric Latte Ice Cream

I find it hard to resist fresh turmeric and I am so happy it is more readily available these days. And ever since tasting the Turmeric Latte Ice Cream at Unframed on Kloof Street I have been wanting to make my own version of Turmeric Latte Ice Cream. It is deliciously spicy with that warm turmeric flavour and the colour is pretty fantastic. And I thought the ice cream would go really well with that classic South African dessert, the super sweet but we can’t go without it malva pudding. And I was right. The icy cold spiced ice cream works wonderfully with the warm sweet spongy pudding. I have realised that I do not have a recipe for a malva pudding on the blog but I have had an idea for a while now to give it an interesting twist so I think I must get going with that before winter has come and gone. This recipe for Turmeric Latte Ice Cream is slightly adapted from a recipe on the Mimimalist Baker. Her recipe is completely vegan and I kept it vegan and added no eggs. The recipe calls for almond milk which I purchased from a retailer but next time I will make my own almond milk (recipe here) as the store bought stuff was a bit watery for my taste and my homemade version is delicious and creamy, therefor I found the texture of the ice cream a bit crumbly even though I churned it in my ice cream machine. So do use the best quality almond milk you can get or make your own, if not almond I think cashew will do the trick as well. I am not a huge fan of crystalized ginger as as the original recipe called for and added some candied orange peel in stead. I think it worked really well.  I also suggest that you taste the mixture before freezing as it might need just a bit more maple syrup. You can also replace the maple syrup with some honey. Enjoy! Print Yum Turmeric Latte Ice Cream Ingredients400ml full fat coconut milk 400ml almond milk 60ml maple syrup plus more to taste 40g fresh turmeric root, unpeeled and roughly sliced 5ml ground ginger 5ml dried lemon grass 3 pieces cinnamon bark good pinch of sea salt 5ml vanilla extract 30ml Baleia Extra Virgin Olive Oil 50g candied peel (optional) InstructionsAdd all the ingredients except the olive oil and candied peel to a large saucepan and heat over medium heat Bring to a slow simmer while stirring to combine all the ingredients Remove from heat, taste and adjust the flavour (adding more ginger or cinnamon) or sweetness as needed Let the mixture infuse and cool to room temperature for two – three hours until you have the desired turmeric strength of the mixture Strain then cover and chill for at least 4-6 hours. Once chilled whisk in the olive oil to combine Churn in an ice cream maker according to manufacturer’s instructions Once churned mix in the candied peel and transfer the ice cream to a large freezer-safe container, cover and freeze until firm Best eaten within 7 days Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/turmeric-latte-ice-cream/ ** Disclaimer: Olive oil provided by Baleia Extra Virgin Olive Oil I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples. Here are a few more of my favourite ice cream recipes: Pumpkin Ale and Smashed Toffee Ice Cream Early Grey Ice Cream Sandwiches Frozen Zabaglione Peppermint Ice Cream Cake More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Peanut Butter Chocolate Chip Ice Cream

It is never too cold for ice cream and it’s certainly never too cold for this Peanut Butter Chocolate Chip Ice Cream. In all honesty, I shot these images ages ago at the height of the Cape Town summer but somehow the recipe got left behind when posting here on heinstirred. The recipe is a classic vanilla ice cream from David Lebovitz’s book The Perfect Scoop (love the new updated cover). I really like David’s recipes and I always refer to his ice cream recipes in The Perfect Scoop for inspiration and to use his recipes as a base for experimentation. For this version I added 100g crunchy peanut butter, a handful roughly chopped Afrikoa 70% dark chocolate chips and some chopped salted and roasted peanuts to add texture and more peanut flavour. This Peanut Butter Chocolate Chip Ice Cream is a custard based ice cream, using a cooked egg custard as the base. It is a rich ice cream as it contains 6 egg yolks. I have been experimenting with other ice cream bases like no churns that use condensed milk as a base but I think my favourite base has to be the Philadelphia style base. Consisting of cream and milk and no eggs, it is a lighter ice cream, less rich and quicker to make but by no means less delicious. I have a bitter orange and marzipan ice cream in the freezer made in that style, waiting to be tasted, photographed and shared here soon. I think peanut butter and chocolate is such a classic combination of flavours and this ice cream is delicious scooped on its own or as a topping on a baked pudding like these Boozy Chocolate Coffee Puddings. I hope you enjoy this recipe for Peanut Butter Choc Chip Ice Cream. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred Print Yum Peanut Butter Chocolate Chip Ice Cream Ingredients250ml full cream milk 150g sugar 500ml cream good pinch of salt 1 vanilla bean, split lengthwise 6 large egg yolks 100g chunky peanut butter handful dark chocolate chips, roughly chopped handful salted and roasted peanut, roughly chopped InstructionsWarm the milk, sugar, half the cream and salt in medium saucepan Scrape the beans from the vanilla bean and add with the pod to the milk Cover and steep for 30 minutes Pour the remaining cream in a large bowl and set a mesh strainer on top In a separate bowl, whisk the egg yolks Slowly pour the warm mixture into the egg yolks, whisking constantly and then pour it back into the saucepan Stir the mixture constantly over a medium heat, scraping the bottom as you stir until the mixture thickens and coats the back of a wooden spoon Pour the custard through the strainer and stir it into the cream Add the peanut butter and whisk until combined Chill the mixture thoroughly (preferably overnight) and churn as per the manufacturer’s instructions Once the ice cream has been churned, add the chocolate chip and peanuts and mix well Freeze the mixture until solid Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/peanut-butter-chocolate-chip-ice-cream/ A few more of my favourite ice cream recipes : Salted Fudge and Tahini Ice Cream (no churn) Miso Butterscotch Swirl Ice Cream Frozen Tiramisu

Christmas Milkshake

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

Proteins

Spiced Roast Lamb and Potatoes

A lamb shoulder marinated and roasted in an aromatic spiced yoghurt, this Spiced Roast Lamb and Potatoes is a no fuss recipe and lovely twist on the traditional Easter Lamb. All you need to do is make the spiced yoghurt, marinate, then in the oven, rest and carve. I used a shoulder rather than a usual leg of lamb as a personal preference, it has more flavour and does not tend to dry out like a leg. I think this yoghurt marinade will be fantastic with a roast chicken. Even better if the chicken is cooked on the barbecue. I adapted a recipe from Rukmini Iyer’s The Roasting Tin Around The World, tweaking the quantities of the individual spices from the original recipe. I love cumin so increased the quantity, the chilli adding a layer of flavour rather than heat. The original recipe added frozen peas the last 15 minutes, but I left that out. There’s a mint raita in the recipe which I skipped (forgot to be honest) but I did not miss it at all. I do however think the raita will be a great addition if you make this recipe with a chicken. Serve the lamb with last week’s Roasted Butternut with Burnt Aubergine Dressing, it makes for a lovely flavour combination. I hope you enjoy this recipe for Spiced Roast Lamb and Potatoes. If you’ve made it, share it with me by tagging @heinstirred on Instagram with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoy. You can find more delicious meal ideas in  EVERYDAY TRAYBAKES, and it is now available as a digital download. The aim of the 18 recipes in EVERYDAY TRAYBAKES is to spark fresh cooking inspiration with new ideas and interesting flavour combinations. From Asia to the Middle East and Mediterranean, while firmly remaining within the realm of easy cooking, the book is proof that delicious, wholesome meals do not need hours of prep. The recipes range from unpretentious weeknight family dinners, spur of the moment entertaining, easy breakfasts for a crowd and modern ideas with vegetables. No book of mine will be complete with a sweet ending and there are 4 sweet baking recipes that require no special baking skills, in fact the pudding is mixed in the dish you will bake it in.

Curry and Beer Battered Fish Tacos

Few dishes sound as good as Curry and Beer Battered Fish Tacos in my book. I’m a firm believer you can’t have a curry without some beer so combining the two makes perfect sense to me. The fish is flavoured with the curry spices and then dipped into a beer batter for a deep frying. That is a whole lot of comforting dude food on a plate. I used a fragrant Goan Fish Curry spice available on the My Collections website for this recipe. Which curry powder you use is really your personal preference. Based on the strength of the curry you use, tweak the amount of chili powder to use in the batter. If your chili tolerance is high add another teaspoon or so of chili powder or to be on the safe side add some fresh chopped chili on the side. I think that is an better way to keep everyone happy. Serve it with a quick cucumber raita by grating some cucumber, giving it a good squeeze to get rid of most of the liquid and mixing with some full fat yoghurt. Season with some salt, pepper and crushed garlic to taste. Some fresh coriander is mandatory as is lime wedges to perk it all up and cut the oil from the frying. Oh and don’t forget more beer! 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 are offering Food Photography Workshops as part of my collaboration with Francois Pistorius and Isabella Niehaus. You can send me a mail or message on any of the posts on the blog if you would like to be notified of the dates for future workshops as we confirm them. Print Yum Curry and Beer Battered Fish Tacos IngredientsOil for frying 500g firm white fish, cut into chunks 1 ¾ cup flour 3 tbsp Goan Fish Curry Spice (or your preferred curry powder) 1 tsp chilli powder (or more to taste) 1 tsp salt black pepper to season 3 tsp baking powder 300ml beer Soft flour tacos or tortillas (about 2 per person) Quick Raita ½ cucumber, coarsely grated 1 cup full fat yoghurt salt, pepper and mashed garlic to taste To Serve Fresh coriander and lime wedgesInstructionsMake the raita first by squeezing the grated cucumber through a kitchen towel to get rid of most of the moisture Mix the cucumber with the yoghurt, season and place in the fridge until needed Toss the fish with ¼ cup flour, curry spice and seasoning In another bowl mix the remaining flour and baking powder Add the beer and whisk lightly to form a thick batter Heat the oil and when hot enough, gently dip each piece of floured fish into the batter and drop it in the oil Cook until golden brown, remove and drain on wax paper Continue until all the fish is cooked Warm the tortillas, place the fish inside, top with some raita and coriander Serve with lime wedges on the sideSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/curry-and-beer-battered-fish-tacos/ Adapted from Drizzle and Dip More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook

Egyptian Feta Salad

This Egyptian Feta Salad recipe comes from one of the Favourite Recipes booklets from Books for Cooks. The lovely cookbook shop in Notting Hill, London where for only 5 pounds you can grab lunch in the demo kitchen where cooks have prepares a meal from one of their favourite cookbooks in the shop. Needless to say, the food is delicious and the lunch so popular you have to get there early to secure your seat. Over the years they have compiled cookbooks featuring some of their favourite recipes in the demo kitchen and the Favourite Recipes books compile “the favourites among the favourites” in a small softcover booklet. The Egyptian Feta Salad with Dill and Mint by Jennifer Joyce from her book The Well-Dressed Salad features in Favourite Recipes from Books 7,8 and 9. I have to admit that we bought a few Favourite Recipes booklets 3 years ago and even though they are filled with the loveliest recipes, I have not cooked from them that much but decided a few weeks ago to get my act together and use them more often as I know the recipes have been tested and made many times before ending up in the booklet. I don’t know how Egyptian this Egyptian Feta Salad is but I can vouch that it is deliciously fresh, packed with flavour and super easy to make. The quantities in the recipe is more indicative than fixed (I tweaked the quantities from the original). Like feta? Just add more. Want more acidity? Absolutely add more lemon juice. Love dill? Add another handful. My only tip would be to lay off on adding salt until you have tasted the salad at the end. Feta is quite salty and it would be a shame to over salt the salad. You can also make the salad in advance by mashing the feta and chopping the cucumber and herbs up to 3 hours before the time but only assemble right before serving. Watch a step by step reel of the recipe by clicking on this link I hope you enjoy making this recipe for Egyptian Feta Salad . If you’ve made it, share it with me by tagging @heinstirred on Instagram with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoy. The serving spoon in the image is from my range of handmade wooden tableware. You can view the full range by clicking here.

Ostrich Meatballs baked in Tomato Sauce

Meatballs in tomato sauce is one of my favourite winter comfort foods and I am pretty pleased with these ostrich meatballs. I was a bit concerned that they could dry out as the meat is lower in fat than beef mince but the tomato sauce keeps them deliciously moist. I don’t think you can add too much basil to the tomato sauce and luckily with today’s supermarket convenience we still have access to basil in the middle of winter. Instead of serving these with spaghetti, I served it with Polenta Parmesan Chips and the chips were delicious dunked into the sauce. Print Yum Ostrich Meatballs baked in Tomato Sauce IngredientsTomato Sauce olive oil for frying 2 x 410g tins chopped tomatoes 1 medium onion, chopped 2 cloves garlic, crushed half a teaspoon dried chili 1 tablespoon chopped fresh origano 4 heaped tablespoons torn fresh basil 1 teaspoon sugar half a teaspoon of salt Ostrich Meatballs olive oil for frying 500g ostrich mince 1 medium onion, finely chopped 1 clove garlic, crushed half a teaspoon salt 2 tablespoons chopped fresh parsley 3 sage leaves chopped 1 teaspoon mixed spice 50g breadcrumbs 1 large eggInstructionsStart by making the sauce. Gently fry the onion in some olive oil until soft and translucent. Add the garlic and fry for a few more minutes. Add the tinned tomatoes, chili, oregano, 2 tablespoons basil (leave the other 2 for later), sugar and salt. Bring the mixture to the boil, turn down the heat and let it slowly simmer. Start the meatballs by gently frying the onion in some olive oil until soft and translucent. Add the garlic and fry for a few more minutes. Remove from the heat. In a large bowl add the meat, cooked onion and garlic, salt, parsley and sage, mixed spice, breadcrumbs and egg. Mix with your hands until combined. Roll into 24 even sized balls – about the size of a walnut. Place the meatballs in the fridge for 30 minutes. Remove the tomato sauce from the heat, check and adjust the seasoning and stir in the 2 tablespoons of basil. Set aside. Preheat the oven to 180 degrees C Heat some olive oil in a pan and shallow fry the chilled meatballs until just browned – they must not be cooked inside as they will bake in the tomato sauce. Place the meatballs into an oven proof dish, cover with the tomato sauce and bake uncovered for 30 minutes. Serve with spaghetti or mashed potato or polenta chips. (https://heinstirred.com/2013/07/08/polenta-parmesan-chips/) By heinstirredSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/ostrich-meatballs-baked-in-tomato-sauce/ More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Salads

Salsa Verde Pasta Salad

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

Grilled Haloumi Couscous Salad

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

Grilled Asparagus and Ricotta Salad

It will be a shame to not make the most of the asparagus available now that warm spring days are here. Grilled on a griddle pan for a smoky flavour and a slight char, combined with smooth and creamy ricotta, then dressed with a zingy chimichurri, the fresh, green spears make for a delicious spring salad with not much effort. There is not much of a recipe, just adding some ingredients together and voila, your meal is ready. Chimichurri is a herby sauce, almost a pesto but with no cheese and is well known as a condiment for grilled meat but works well with cheeses and the grilled asparagus in this recipe. A specialty of Argentina and Uruguay, it is made of finely chopped parsley, minced garlic, olive oil, chili, oregano and red wine vinegar. It perks up the salad beautifully, adding flavour, texure and colour. The asparagus and ricotta offer a blank flavour canvass and you can change the herb sauces as you desire. If chimichurri does not appeal, swap it with a pesto, gremolata or salsa verde. Be brave and make a dressing with some spicy harissa. The options are endless. The images in this post have been shot on Factory Floor, one of the backgrounds from my newly launched Heinstirred Collection, available for sale online at shop.heinstirred.com. Do you have a look around, your favourite new surface may just be a click away. I hope you enjoy this recipe for Grilled Asparagus and Ricotta Salad and that it will become a family favourite. 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

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/  

Soups

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/

Baharat Spiced Butternut

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

Kale Turmeric Coconut Soup

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

Thai Coconut Broccoli Soup

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

Vegetables, Vegetarian & Vegan

Sweet Potato Fries with Coriander Yoghurt

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

Quinoa and Mushroom Risotto

I think it is a bit ironic that the most popular recipe and photos on the blog is also my least favourite ingredient. I have said before that I do think the only thing interesting about quinoa is the spelling but I find myself time and again trying to make some flavourful dish with it. These Quinoa Fritters with Avo Salsa were definitely a successful attempt and remains a very popular recipe. I have been playing with the idea of doing Quinoa Stuffed Peppers and cooking the quinoa in stock to really pack some flavour in the grain. And it was when a photograph of  Quinoa Risotto by Donna Hay appeared on my Instagram feed that I was sold on the idea of cooking it in stock. I decided to forgo the stuffed peppers and thought the risotto would be a perfect recipe to welcome autumn. I must say I loved the result. The quinoa took on the flavour of the stock very well and the marriage of cheese and mushrooms is delicious with the quinoa. I had just made some Labneh and it was a wonderful second cheese to add in the mix. I really do not want to be pedantic but I do believe that when you make risotto you have to use  home made stock. I just don’t think stock made from a concentrate or powder is good enough for risotto. And please give Conrad’s wine suggestion below a read. I do think pairing it with Sherry is rather genius! Print Yum Quinoa and Mushroom Risotto Ingredients1.5 litres warm chicken or vegetable stock ½ cup dry white wine 2 tablespoons butter 400g mushrooms (any type) roughly chopped 2 cloves garlic, mashed the leaves from 6 sprigs thyme 2 tablespoons butter 1 onion, finely chopped 1½ cup quinoa ½ cup grated parmesan salt and cracked black pepper ½ cup labneh (or any other cream cheese)InstructionsCombine the stock and wine and bring to a simmer. Melt 2 tablespoons of butter in a pan and add the mushrooms, garlic and thyme. Fry for about 7 – 10 minutes, stirring regularly until cooked. Remove from the heat and cover. Melt the remaining 2 tablespoons of butter in a saucepan, add the onion and cook over a medium heat until softened (about 5 minutes). Add the quinoa and ½ cup of the stock. Cook for 2 minutes stirring constantly. Add the rest of the stock 1 cup at a time, adding more stock only once it has been absorbed. Stir frequently and cook over a medium high heat for about 30 minutes until the quinoa is just cooked. (If you find you need a bit more liquid towards the end and do not have any stock left just use warm water). Remove from the heat, stir in half the parmesan and mushrooms. Check the seasoning and add salt and black pepper if required. Spoon into serving bowls and top with a tablespoon or two of Labneh and the remaining mushrooms. Sprinkle with the remaining parmesan and serve.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/quinoa-and-mushroom-risotto/ Wine suggestion from Conrad Louw: As mentioned before, when pairing wine with food, one of the elements is to look at “what may be the main source of flavour in the food”, or what flavour may dominate.  Quinoa offers, apart of its amazing nutritional value, very delicate nutty flavours.  But it is, compared to the other heroes, the two cheeses and mushrooms, very neutral.  With Parmesan, not the sprinkle type you buy in small shakers or a bag, but something good such as quality Parmigiano-Reggiano, one has a wide choice of wines, from Tempranillo, Sangiovese, Merlot and fruity Shiraz to Pinot Noir.  But the trick comes in here to balance the flavours with the creamy labneh.  Personally I will therefore not drink a red with it, but all the main flavours mentioned together with the mushrooms, will work well with a lightly oaked Chardonnay, and there are many, or Fino Sherry – my specialty. Amongst many others, Spanish Sherry, Lustau, is available in South Africa, and my choice would be to enjoy this dish with a Lustau Puerto Fino (from the town of El Puerto de Santa María, a seaside town situated in the Sherry Triangle).  The Puerto Fino differs from the other Finos in that it presents itself with rather pungent Parmesan-like nose and taste.  It also lifts any creamy dish and will add to the richness and complexity. If you cannot find the Lustau Puerto Fino, try normal Monis Pale Dry.  It is a great Sherry-style type of wine which will surprise you when sipping it with this ‘risotto’. Just by the way – it is INTERNATIONAL WORLD SHERRY WEEK from the 2nd to the 8th of June 2014.  Check out the website and get excited about Sherry:  http://www.isherryweek.com/

Baked Ricotta Tart

This Baked Ricotta Tart is the first recipe of the new year and the new decade. And I think it is such a delicious and versatile recipe to start 2020 on heinstirred. Great for brunch, lunch or dinner and the topping combinations are endless no matter what the season or occasion. The inspiration for this Baked Ricotta Tart comes from Delicious Australia, and the ricotta base forms a blank canvass that you can dress up as you please. A combination of ricotta, mascarpone and parmesan, mixed with two eggs and baked. It is crustless and glutenfree, making the tart suitable for all tastes and preferences. As it is summer in South Africa at the moment, I kept the topping seasonal and summery. A slather of pungent and herby basil pesto topped with fresh multi coloured tomatoes. Stock up on heirloom tomatoes at your next visit to the farmer’s market and adorn the ricotta tart base with them. You can change the toppings depending on the season and the occasion. The pesto forms a good base of flavour but it does not have to be basil. A red pepper pesto or rocket pesto would work great as well. A beetroot pesto would look so good and probably tinge the top of the ricotta tart to a light pink colour. Keep it vegetarian, there is enough protein in the base so I don’t think it needs meat in the topping. Roast the tomatoes as a variation, or roast beetroot or butternut. If you roast the veggies, you lose some texture so a roasted vegetable topping would need some texture in the form of roasted and topped nuts. I hope you enjoy this recipe for Baked Ricotta Tart. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred I love baking with ricotta, savoury or sweet. In fact, the most popular recipe on heinstirred is this Lemon Ricotta Cake posted right at the beginning of heinstirred about 6 years ago.  The cake is utterly delicious and so worth baking. Enjoy! Print Yum Baked Ricotta Tart Ingredients750g ricotta cheese 250g mascarpone cheese 40g parmesan cheese, grated zest of 1 lemon sea salt flakes and ground black pepper to season 2 eggs, lightly beaten 130g basil pesto 350g fresh heirloom tomatoes, halved fresh basil leaves InstructionsPreheat the oven to 180 degrees C  Grease and line a 20cm round baking tin with baking paper Place the ricotta, mascarpone, parmesan and lemon zest in a bowl Mix until combined and season well Mix in the eggs until combined Spoon the mixture into the cake tin and smooth the top Bake for 1 hour, cover with foil and bake for another 15 minutes until firm and golden (it should have a slight wobble in the middle) Cool the tart completely in the tin Once cool, remove from the tin and place in a serving platter Spread the pesto on top of the tart  Place the halved tomatoes on top and decorate with fresh basil leaves Serves 6Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/baked-ricotta-tart/

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.

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