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Baking

Malva Pudding with White Miso and Marmalade

The internet definitely does not need another Malva Pudding recipe but this is an idea I have been wanting to try for a while after getting my hands on some white miso. I did a quick survey the other day for a recipe feature about classic South African desserts and across all cultures Malva Pudding was the one mentioned the most. Quite surprising as it is such a simple baked pudding but I think because it is that one dessert we have all grown up with. And our food memories are such an integral part of who we are.   But goodness it is a pudding that is made so sickly sweet. A cup of sugar in the batter and another cup in the sauce! And I’ve never been able to figure out what the purpose of the tablespoon apricot jam in the batter is for. So my first mission was to reduce the sugar. I thought that the savoury of the miso would add a delicious depth of flavour and added 60ml to the sauce. I then replaced the apricot jam with 2 tablespoons of Seville orange marmalade, the bitterness of the pieces of peel coming through in the batter. I think it all worked really well. The malva pudding is not overly sweet, I love the bitterness of the small pieces of orange peel in the pudding and the miso sauce is deliciously rich without being sugar sweet. I actually think the miso sauce is good just on its own and will work as a “custard” with many other baked desserts. I used a white miso that is very mild in flavour and almost sweet. If you are using a  yellow or red miso that is stronger in flavour, I suggest you add the miso bit by bit and taste each time until you get the flavour intensity you prefer. Enjoy! Some good news to those readers who have asked, our next Food Photography Workshop will take place on Saturday the 23rd of September 2017. It falls on a long weekend so I hope it will make it easier to fit in with busy schedules. Our goal for the day is to create a space where we all can play, learn from each other and have a lot of fun doing it. Come be inspired, get creative, get more comfortable with your camera and most importantly play. All the details can be found here and do let me know if you would like to join us for the day at the most beautiful location. Print Yum Malva Pudding with White Miso Ingredients Pudding 170g white sugar 2 eggs 1 tsp vanilla extract 15 ml vinegar 30ml Seville orange marmalade 180g cake flour pinch of salt 2 tsp bicarb of soda 250ml milk Sauce: 50g sugar 250ml milk 125ml boiling water 60ml white miso 100g butter InstructionsPreheat the oven to 180 degrees C Grease a 2.5l ovenproof dish Beat the sugar, eggs and vanilla well Add the vinegar and jam and mix well Sift the flour, bicarb and salt and mix alternately with the milk into the egg mixture, mixing well after each addition Pour the batter into the dish and bake for 30 minutes until cooked Start making the sauce about 10 mins before the pudding comes out of the oven Bring all the sauce ingredients to a boil while stirring and keep warm As the pudding comes out of the oven, prick it all over with a fork or toothpick Spoon the hot sauce over the pudding and let it stand for about 10 – 15 minutes until most of the sauce has soaked in (you can place the pudding back in the switched off warm oven to keep the pudding warm while it soaks) Serve Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/malva-pudding/ A few more sweet recipes with miso Chocolate Miso Brownies Miso Butterscotch Swirl Ice Cream More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube  

Peanut Butter Nougat Cookies

Saturday the 2nd saw Cookie Swap 4. An initiative started by Ishay Govender-Ypma, it was also the second year that concurrent swaps were held in Johannesburg and Durban. It is a fun afternoon of loads of cookies and catching up with fellow bloggers and bakers. The most important part of the event though is the fund raising. This year the beneficiaries were Learn to Earn’s Bake for Profit course. The course, aimed at unemployed women, is designed so that both baking and business skills learnt in theory, are put into practice in real life situations. The need was there to raise funds for electric frying pans, electric beaters and calculators. This year all three the swaps managed to raise R24000, with every cent going towards getting the much needed equipment. Of course it would have been impossible without the help of generous sponsors of some pretty fantastic auction items: Yuppiechef, Nomu, SafariNow, Bacon of the Month, Nicoletta, Wild Peacock, Rain Africa, Random House Struik, Cape Town Fashion, 12 Apostles Hotel and The Oyster Box. It took me a while to decide what cookies to bake. I hardly ever bake cookies, so I need to go through a number of recipe books to finally make up my mind. The initial idea was to try and improve on last year’s Cowboy Cookies but I decided after a while that they can not be improved on and should be left alone in their glory as the best (and hottest) cookies I had baked. I had never baked any kind of peanut butter cookie so set forth to find a recipe. Bill Granger’s recipe seemed easy and I decided to replace the chocolate with nougat. Chopping the nougat is a bit of a pain so I placed it in the freezer overnight to harden. Chopped it in big chunks and placed it in the food processor and blitzed it to smaller bits. I had to hold on to the processor for dear life and it did sound like it was going to shatter at any minute but it seemed to have worked. If anyone has a better idea please let me know! These Peanut Butter Nougat Cookies are by no means the prettiest but they are deliciously chewy and definitely deliver on a nougat and peanut taste. A big shout out to Ishay for all the work in giving us the opportunity to help. Here’s to Cookie Swap 5! Print Yum Peanut Butter Nougat Cookies Ingredients75g white sugar 75g muscovado sugar 2 tbs butter 4 tbs crunchy peanut butter 1 egg 1 tsp vanilla extract 155g flour 1 tsp baking powder 100g nougat, chopped 30g chopped roasted and salted peanutsInstructionsPreheat the oven to 190 degrees C. Line two baking trays with baking paper. Beat the sugar, butter and peanut butter with an electric beater for about 5 minutes until creamy. Add the egg and vanilla and beat until well combined. Sift together the flour and baking powder and fold into the mixture. Stir in the nougat and peanuts. Take heaped tablespoons of dough and roll into balls with your hands. Place on the trays and flatten slightly with a fork, leaving space for spreading. Bake for about 12 – 14 minutes until a dark golden brown. Cool on a wire rack (they will harden as they cool) and store in an airtight container. Adapted from Bill GrangerSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/peanut-butter-nougat-cookies/  

Flourless Almond Butter Cookies

For the life of me I can not remember where I saw these Flourless Almond Butter Cookies from Heartbeet Kitchen but I was immediately drawn to the idea of baking with almond butter and bonus that the recipe had very few other ingredients as well. I find the making and baking of cookies just too much of a mission at the best of times so hardly bake cookies. The whole process of making a dough, rolling it out, baking and decorating the cookies are just too time consuming so this 5 ingredient, one bowl recipe ticked enough boxes for me to try it. I did not change much to the recipe but I did cut the sugar by about a third. I feel that too much sugary sweetness overpower other flavours and I wanted as much of the almond butter flavour to come through. This recipe yields a delicious cookie and a handy afternoon pick me up to have around. They are chewy and I think a sprinkle of extra salt does the trick to enhance the almond flavour. It is not the cheapest cookie as almond butter is quite expensive. I have some tonka beans which I have been dying to use and replaced the almond extract with a quarter teaspoon of grated tonka bean – it worked really well. The cookies spread quite a bit while baking so make sure you leave space between the scoops of dough on the baking tray. And make sure you don’t skip the step of freezing the batter as you need to firm up the dough to roll into balls. I find that wetting your hands with a bit of water makes the rolling a bit easier. Click here for a few more Cookies and Biscuits recipes – the Cowboy Cookies on page 2 is an easy mix and bake favourite of mine. And check out this link if you’ve always wondered when it’s a cookie and when it’s a biscuit. More photos, food and travel stories on: Instagram Pinterest Twitter Facebook Print Yum Flourless Almond Butter Cookies Ingredients175g almond butter 100g muscuvado sugar 1 large egg good pinch of salt and some coarse sea salt for sprinkling ½ teaspoon pure vanilla extract or ¼ tsp grated tonka beans InstructionsPreheat the oven to 180° C Line a baking sheet with baking paper. Whisk together the brown sugar and egg until smooth Whisk in the vanilla extract (or grated tonka bean), add the almond butter and beat until smooth and completely incorporated The dough will start to pull away from the sides, and come to a free form glob that holds its shape Place the bowl of dough in the freezer for 15 minutes or more until set to a firm and stiff dough Use an ice cream scoop to scoop out balls of dough and quickly roll into balls with your hands Place on the baking tray with ample space between the balls as they do spread when baking Bake for 15 – 18 minutes on the middle rack, until lightly browned on the edges Let the cooking stand for 10 minutes or to set and transfer them to a cooling rack to cool Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/flourless-almond-butter-cookies/

Tokara’s Orange Polenta Cake

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

Breads

Za’atar Rolls

It feels like autumn has arrived. The days are still warm but it feels like there is a slight chill in the air and the mornings are definitely just that bit darker for longer. This means we are heading to meals consisting of nourishing broths and soups. And I really do think these Za’atar Rolls are a must to bake to mop up all those comforting soups. But while we wait for the cold to properly arrive, these soft rolls packed with loads of flavour from the za’atar mix can easily replace that good old garlic bread at your next barbecue. This is the second recipe I have made from Joudie Kalla’s book, Palestine on a Plate – Memories from my mother’s kitchen. The book is a tribute to her family, mother and home and packed with recipes for the most delicious Palestinian food. I tweaked the recipe slightly by adding some harissa for some extra spice and feta cheese for a salty undertone. You can omit the harissa paste but I liked the added flavour of cumin and coriander coming through. The paste can be very spicy so do taste it before adding as part of the filling. I used two za’atars from different countries. One was from Dubai and the other from Turkey. The Turkish blend was much spicier than the Dubai one so do taste the blend before using. (Of course homemade is always better and there is recipe in Joudie’s book). The filling requires a lot of the za’atar blend and I think you could reduce it by up to a third to start off with. If you feel it is too little then sprinkle some more on top. Freshly baked with loads of herbs and spice flavours, these rolls are just delicious. Serve simply drizzled with olive oil or spread with homemade labneh and enjoy! Our next Food Photography Workshop will take place on the 30th of April 2017. It falls on a long weekend so a great way to escape the city for the day. 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 Za’atar Rolls Ingredients800g flour (and more if needed) 25g caster sugar 2 tsp salt 20g instant yeast 100g butter, melted 400ml luke warm milk 2 eggs, beaten Filling: 4 tbsp harissa paste (taste before using and adjust quantity as harissa can be very hot) 150ml Baleia Extra Virgin Olive Oil 175g za-atar 1 egg beaten, to glaze 200g feta (about 2 disks) InstructionsLine a 33 x 22cm baking tin with baking paper Mix the flour, sugar, salt and yeast together in a bowl Whisk the melted butter into the milk and eggs, then stir this into the flour mixture Mix to combine, then knead the dough until smooth and springy (or use the dough hook of an electric mixer) If the dough is too wet add more flour until the dough no longer sticks and is of a smooth consistency Form the dough into a ball, placed in an oiled bowl, cover with cling film and leave to rise until doubled in size (about 30 minutes, depending how warm it is) Roll the dough on a lightly floured surface to a rectangle of roughly 50cm x 25cm Spread the harissa paste over the surface of the dough Mix the olive oil, za’atar and half the sesame seeds in a small bowl and spread evenly over the dough, covering the whole surface Crumble the feta cheese on top Roll the dough up from the longest side into a long roll Cut the roll into about 18 2cm slices and place in the prepared tin, cut side facing up Don’t worry if they don’t fit snugly, they will rise and swell when proving and baking Brush with beaten egg and sprinkle the remaining sesame seeds on top Leave to prove for another 15 minutes in a warm spot Preheat the oven to 210 degrees C (fan forced) or 230 degrees C Bake the rolls for 20 – 25 minutes until they have risen and are golden brown (Check regularly through the oven glass and cover with foil if they brown too quickly) Let the rolls cool for 10 minutes, remove from the tin and serve Serve drizzled with olive oil or spread with labneh. Adapted from the book Palestine on a Plate Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/zaatar-rolls/ 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. Click here for more bread recipes More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Roasted Garlic and Parmesan Bread

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

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

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

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

Isabella’s Seed Bread

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

Heirloom Tomato Tart

There has been a summer bounty of beautiful and delicious heirloom tomatoes at the Oranjezicht City Farm Market and while we’ve been eating them like sweets, this Heirloom Tomato Tart was a great way to use them. The idea of the tart comes from my favourite Apple Phyllo Tart and for this savoury version, I sprinkled the buttered layers of phyllo with za’atar that I got as a gift from the delightful Aliya Ferguson. On top of the pastry, a thick spread of ricotta and pesto and slices of tomatoes of various colours. Then a good sprinkle of sea salt and drizzle of extra virgin olive oil before it goes in the oven for about 30 minutes. I wanted to add more texture and colour (and some freshness) so topped the tart with fresh tomatoes after it baked, another drizzle of extra virgin olive oil and a few fresh basil leaves. Za’atar and pesto is not a combination you really see but I think it worked here as both are herb based flavours. I feel that the pastry layers need some extra flavour in between each layer otherwise it’s a bit bland. The ricotta adds some creamy richness but you can cut it out and double the quantity of pesto.  All in all, I think this Heirloom Tomato Tart delivers on flavour, texture and colour with not much effort. For those who have been asking, some good news. Our next Food Photography Workshop takes place on 9 March 2019. All the details can be found here and just shout if you want to join us. I hope you enjoy this recipe for Heirloom Tomato Tart. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Print Yum Heirloom Tomato Tart Ingredients5 sheets phyllo pastry, covered with a damp tea towel 50g butter, melted 60ml za’atar 350g ricotta 75ml basil pesto 6 – 8 medium sized heirloom tomatoes, thinly sliced and placed on kitchen towel for 10 minutes 10 small heirloom tomatoes, halved Baleia Extra Virgin Olive Oil to drizzle sea salt to season fresh basil leavesInstructionsPreheat oven to 200 degrees C Line a baking sheet slightly smaller than the phyllo with baking paper and place 1 phyllo sheet on top Brush the pastry with butter and sprinkle a quarter of the za’atar on top Place a sheet of pastry on top, brush with butter and top with another quarter of the za’atar mixture. Repeat twice more Top with remaining phyllo sheet and brush with butter Spoon the ricotta top of the pastry and spread evenly Spread the pesto on top of ricotta Arrange the tomato slices on top, drizzle with olive oil and season with salt Bake for about 30 minutes until the phyllo is golden brown Let the tart cool slightly and scatter the fresh tomato halves over Drizzle with more olive oil and garnish with some basil leavesSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/heirloom-tomato-tart/ Oil provided by Baleia Extra Virgin Olive Oil. I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds, artichokes and green apples. More photos, food and travel stories on: Instagram Pinterest Facebook A few more of my favourite tart recipes Apple Phyllo Tart Polenta Tart Strawberry Pistachio Tart

Homemade Ricotta

This post was supposed to be about Lebanon’s most famous salad Tabbouleh. But you needs a lot of flat leaf parsley for it and I have this pet hate for buying herbs from retailers when I know full well I can grow them myself. So the Tabbouleh post has been delayed until I can harvest 300g of parsley. Which brings me to this wonderful homemade ricotta. I saw a photo on the Donna Hay magazine’s Instagram feed of bruschetta with a creamy ricotta topping. When we visited Franschhoek in December, Chef Pieter of Leopard’s Leap made his own ricotta and at the time Sam Linsell told me she regularly makes her own ricotta, so I set about finding a recipe. I managed to track down a Donna Hay recipe on Sam’s blog and here are the delicious results. It is such a simple recipe to make and the result is quite fantastic. So much so that I doubt I will buy ricotta again. One litre of milk and cream yields about a cup of cheese so amend the recipe if you need more for a cake or pie. I did not read the recipe properly (regular occurrence) and bought single cream in stead of double cream. The curds were quite small but I don’t think it made much a difference to the end result – perhaps just less creamier but was very tasty. Served on some toasted sour dough with a drizzle of good quality extra virgin olive oil, a few flakes of sea salt and a grinding of black pepper makes for a lovely snack or as part of a meze platter. You could of course sweeten it up with a drizzle of honey alongside a cup of tea. And talking about honey, my first food video is up! I collaborated with Caro de Waal of EatDesign at the end of last year on some photographs and towards the end of our day we filmed a short video primarily to use on Instagram. We liked it and though it was cool but fell really in love with it after Eden Weiss edited it for us. I have decided it should not stay on just Instagram so here it is!         Postscript: It was pointed out to me on Instagram that I can not call this Ricotta as this is not the way Ricotta is made. Since I have distributed this post on all my social media platforms already I am keeping the title as is but it should rather read Fresh Curd Cheese. Here is an explanation of how Ricotta is made : http://munchies.vice.com/articles/its-time-to-call-bs-on-house-made-ricotta Print Yum Homemade Ricotta Ingredients750ml full cream milk 250ml double cream 1/2 tsp sea salt 2 tbsp lemon juiceInstructionsLine a sieve with a piece of muslin cloth and set this over a large and deep bowl. In a heavy base pot pour the milk, cream and salt and bring it to the boil while stirring constantly. As it just starts to come to the boil, add the lemon juice and reduce the heat and allow it to simmer for about 2 minutes. Remove the pot from the heat and let it stand at room temperature for 15 minutes. Strain it in the sieve and let it stand for 1 hour. Scrape the ricotta out of the cloth and place in an airtight container in the fridge for not longer than 3 days. Adapted from Donna HaySchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/homemade-ricotta/  

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/

Cocktails and Drinks

Apple, Ginger and Lemon Spritzer

Summer is in full swing in Cape Town and this recipe for a homemade Apple, Ginger and Lemon Spritzer will go a long way to refresh and cool down on those long, hot days ahead. Made from scratch with a homemade fresh ginger syrup,  apple juice and fresh lemon, it makes for a refreshing drink that is made with real ingredients not overloaded with sugar. And it is made even more delicious by carbonating it in the ultra sleek BIBO Fizz Bar. The BIBO Fizz Bar is unlike any other soda machine out there as it will add bubbles to anything. Tea infusions, juices, water, flat beer, cold drink or wine, you name it, the BIBO Fizz Bar will bring the bubbles. The fizz bar is not only sleek, stylish and compact but is a handy accessory to the kitchen. It requires no electricity or batteries, is super simple to clean, and easy to use. I have used the BIBO Fizz Bar for the last 5 months and not only found it to be easy to use and so convenient but it looks pretty good on my kitchen counter. Making the ginger syrup for the Apple Ginger and Lemon Spritzer is super easy but you need to make it in advance as it does need a few hours for the ginger to infuse. I purposely used less than a cup of sugar for the syrup as I did not want to overload the drinks with sugar. I think we are so used to sugar sweet carbonated drinks that you will need to taste and adapt the sugar in the recipe to your preference. Fruit juices are loaded with sugar so bear that in mind when you use  fruit juice as a mix. Store the unused syrup in the fridge for up to a month. You can replace the apple juice in the recipe with other juices. Grape juice will work really well but I think something more tropical like pineapple juice could be so good with the ginger. The slices of fresh apple really makes the drink so much more interesting (and delicious to nibble on once you have emptied your glass). Enjoy! Click here for more drinks recipes Print Yum Apple Ginger and Lemon Spritzer IngredientsSyrup: 150g fresh ginger ¾ cup sugar 1 lemon pinch of salt 2 cups water Drink: 2 cups clear apple juice ½ cup water ½ cup ginger syrup juice of ½ lemon To serve: 1 lemon, sliced 1 apple sliced InstructionsSyrup: Grate the ginger on the coarse side of a cheese grater Place the ginger in a small pot and add the sugar Use a vegetable peeler to remove the rind of the lemon (make sure there is no pith) and add to the ginger and sugar as well as the juice of the lemon Add the salt and 2 cups of water and bring to the boil while stirring Remove from the heat, cover and let the syrup stand for a few hours to infuse and come to room temperature Strain through a strainer to remove the ginger and zest and store in an airtight container in the fridge Drink: Mix all the ingredients together Taste and add more ginger syrup or apple juice as desired Carbonate in the BIBO Fizz Bar as per instructions Serve with ice and garnished with lemon and apple slices Store the rest of the syrup in the fridge for up to a month Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/apple-ginger-lemon-spritzer/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube ** Disclaimer. This recipe was created for and paid by BIBO Fizz Bar. I was provided with a BIBO Fizz Bar at no cost to create recipes for BIBO and for my personal use.

Espresso Martini

A good friend mentioned the other day she can not wait to see what this year’s festive drink is going to be so I am feeling a bit of pressure with this recipe for Espresso Martini. I had already shot the images a while back so there was no going back on my choice for this year. I do think though this dark and delicious mix of espresso, vodka and coffee liqueur is a good follow up to last year’s beautiful and refreshing Strawberry Sangria and 2013’s spicy and sweet Christmas Milkshake. The Espresso Martini was created in London’s Soho in the 80’s and with modern day’s obsession with coffee it is as popular as ever. Perfect as a cocktail or as luxurious digestive after your meal I imagine it will make a fantastic twist on an affogato to end a meal with. One which I am definitely going to try over the next festive days. Make sure you use the best coffee and the best vodka. I am very lucky to count Roger Jorgensen as a friend so did not think of using another vodka but his Primitiv Vodka which is distilled right here in South Africa. I want to wish all my readers the happiest of holidays, how ever you may celebrate or not. I also have an array of festive recipes to inspire and help you plan for the season ahead – click here for all the recipes Print Yum Espresso Martini IngredientsPer Martini: 50ml vodka 35ml coffee liqueur 25ml espresso IceInstructionsPour the vodka, coffee liqueur and espresso into a cocktail shaker Add some ice to the shaker Close the shaker and shake like your life depends on it (you want the ice to break) Empty the shaker through the shaker’s strainer and through a sieve directly into a martini glass (the sieve helps create the foam) Garnish with a few coffee beans and serve immediatelySchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/espresso-martini/ More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook   

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. Print Yum Negroni Sbagliato Ingredients1 bottle (750ml) sparkling wine, prosecco or champagne (chilled) 325ml Campari (chilled) 175ml red vermouth (chilled) orange slices to serve ice to serveInstructionsMix the sparkling wine, Campari and red vermouth in a pitcher Add some orange slices Serve with iceSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/negroni-sbagliato/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook A few of my favourite cocktails and drinks : Passion Fruit Champagne Espresso Martini Cucumber and Ginger Fizz

Passion Fruit Champagne

Perhaps not champagne but rather good South African Methode Cap Classique or as we call it “bubbly”. But I am sure you will agree with me that Passion Fruit Champagne sounds much more glamorous and festive as a title for a recipe than Passion Fruit Methode Cap Classique. Few fruit can make you think about hot summery days like a passion fruit (or granadilla as we call it in South Africa). Their season does not take us into summer, it is usually over by the start of spring but when the fruit is in abundance I make a point of saving all the pulp and freezing it to use during spring and summer. The acidic sweetness of passion fruit makes the most wonderful drinks and desserts. Making the cordial is super easy and I wanted to elevate the drink by using bubbly as the mixer rather than water. It goes without saying that it was a huge hit. If you do not want to add alcohol, mix the cordial with some sparkling or soda water. The cordial and bubbly mix makes the most divine sorbet. All I did was pop it in an ice cream maker and froze it once churned. Due to the alcohol it does not freeze rock hard and I served the sorbet as a palate cleanser for a dinner the other evening and it was the perfect tastebud “pick me up”. Whether you keep the seeds or not is up to you. I kept them in the cordial but did pass the cordial through a sieve to remove the pips when I made the sorbet. Enjoy! If you are looking for more easy 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 against 10 other international titles for Best in the World in Jun 2021 at the Cookbook Fair in Paris. To celebrate that achievement the first 100 orders in December can buy the book for R59 only. You can purchase the book by clicking on this link. I hope you enjoy this recipe for Passion Fruit Champagne. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Click here for many more festive recipe ideas Print Yum Passion Fruit Champagne Ingredients2 cups of water 2 cups of caster sugar 1 cup of passion fruit pulp (fresh or tinned) the juice of half a lemon 1 tsp citric acid ½ tsp salt To serve : Sparkling Wine or Champagne Ice Mint InstructionsPlace all the ingredients in a saucepan and heat over a medium heat while stirring until the sugar is dissolved Bring to the boil, take off the heat and allow to cool Taste if the cordial needs some extra lemon juice Serve 1 part cordial to 3 parts bubbly over lots of ice and garnish with fresh mint Keep any leftover cordial in a clean and airtight container, refrigerated for up to 4 weeks Makes about 750ml cordial Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/passion-fruit-champagne/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube  

Chocolate

Churros with Dark Chocolate Sauce

As I perused the menu at Benguela Brasserie and Restaurant and saw that each dessert was served with a different ice cream, I knew I was going to get on just fine with the chef, Kelly-Anne Pietersen. I was there to photograph her food and you are aware that you are stepping into someone’s domain. What I was not prepared for was her incredible eye for colour and how she combines it with such beauty and ease on each plate. Bonus was walking away with her Churros with Dark Chocolate Sauce recipe which I have recreated for the blog. I spent some time chatting with Kelly-Anne and she mentioned that the menu changes very often, in fact as often as possible. It is built around what is fresh and available. I mention that there is a distinct familiarity in ingredients and a feel of comfort in each dish. “We’re on the Garden Route so exotic ingredients are not that available and if it is, it’s expensive. Plus I have to listen to what my diners want. It is a mix of locals plus foreign visitors so we have to find that balance in keeping everyone satisfied.” “Food is supposed to be enjoyed and be comforting”, says Kelly-Anne. But comfort does not mean old fashioned. She looks at trends but guests want classics and familiar dishes. She will tweak the classics with elements of the latest trends and modernity. Kelly-Anne’s influences range from Michel Roux Jr (who she would love to cook with one day) to Liam Tomlin and Gordon Ramsay whose books she own. When I ask Kelly-Anne what her favourite ingredient is she quickly says an onion. “It is a base ingredient that changes flavour depending how you cook it. It can go from harsh to sweet, all depending how you cook and want to use it”. Elimination of wastage is an important element in running her kitchen and she has one of the best solutions I have heard. She incorporates it into ice cream. Brownie cutoffs, marmelade made from left over orange peel and syrup, even pink butter icing find its way into interesting and delicious combinations of ice cream to go with the desserts on the menu. The best part of being a chef? “I love seeing guests eating my food in silence, almost in awe and keeping it as a memory.” Kelly-Anne graciously gave me her churro recipe as I don’t have one on the blog yet. On the day she served it with a white chocolate ice cream, covered in a chocolate dome which collapsed into a sweet and creamy pool with the drizzled hot chocolate sauce. I decided to make a spiced caramel sauce as variation and have included it in the recipe or you can make a spiced dulce de leche from this recipe of mine. It makes enough for a dipping sauce for the churros. You can halve the chocolate sauce quantities if you want to serve it as just a dipping sauce with the churros. 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  

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

Salted Chocolate Halva

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

Nut Butter Granola with Cacao Nibs

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

Chicken

Spicy Lime Chicken Wings

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

Slow Roasted Chicken and Potatoes

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

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!  

Roast Chicken with Forty Cloves of Garlic

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

Christmas and Holidays

Basque Burnt Cheesecake

This Basque Burnt Cheesecake has been a bit of an internet sensation in 2019 and it breaks all the rules of baking a traditional cheesecake. The recipe comes La Viña, a restaurant in San Sebastián—the Basque region’s capital city – since the 1960’s. Baked at a very high temperature, the cheesecake has a dark “burnt” top and a rough edge that hides a creamy, rich centre. It is the two pieces of baking paper that are needed to line the cake tin, that ensures the beautiful, rustic rough edge around the cheesecake. I loved using this method. No faffing with a crust, baking the cheesecake in a water bath, letting it cool in the oven while hoping that the top does not crack. You line the tin, mix and pour the batter and bake. The cake rises up quite a bit (therefore the need for the baking paper to stick out well above the edge of the cake tin) and it will collapse as soon as you take it out. It is a gloriously rich mixture of cream cheese, double cream and eggs.  To cut all that richness, I added the finely grated zest of 2 limes. Replace the lime with lemon for a sharper citrus flavour. It is not needed but I do think it adds another layer of flavour. The cheesecake is rich with a creamy texture and reminded me of a proper milktart. This Basque Burnt Cheesecake is worth the bake! I hope you enjoy this recipe for Basque Burnt Cheesecake. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. And if you need more cheesecake inspiration, follow this link : https://heinstirred.com/tag/cheesecake/ Print Yum Basque Burnt Cheesecake IngredientsButter for greasing 275g sugar finely grated zest of 2 limes or 1 lemon 750g cream cheese 5 eggs 375ml double cream 1 tsp salt 1 tsp vanilla extract 50g cake flour InstructionsPreheat the oven to 210 degrees C Grease a 23cm cake tin with butter and line with baking paper, making sure the paper is at least 5cm above the edge of the tin The paper does not have to be neat and can be creased in places Beat the sugar and zest for a few minutes Add the cream cheese and beat until no lumps remain and the sugar has dissolved Add the eggs one at a time, beating well after each addition and scraping down the sides as you go Add the cream, salt and vanilla and beat for another minute or so Sift the flour over the mixture and beat until incorporated and smooth Pour the batter into the prepared pan Bake for about 60 – 70 minutes until the cake is a very dark brown and centre has a slight wobble Cover loosely with foil if the top gets too black Remove from the oven (the cake will collapse) and let it cool for 15 minutes Unmould and let it cool completely Once cool, peel away the baking paper and serve at room temperatureSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/basque-burnt-cheesecake/ I am so happy to share the news received on Sunday that “My Vegetarian Braai” I co-wrote with Adele Maartens and styled and photographed, is the South African Winner in the Gourmand World Cookbook Awards in the Barbecue category. It will now compete for Best in the World 2020 with winners from other countries in the same category. I am always ready to travel somewhere new so a trip to Macau for the awards ceremony in May seems like a really good idea. With a foodie stop in Hong Kong to make it even more special. If you have any Hong Kong secrets, please share! And just in time for the festive season, the Heinstirred Greeting Cards Range has been launched. Inspired by fusing food and nature, distinctive images were photographed and set in original heart-shaped designs. Click here for all the details of the range now available.

Sourdough Breakfast Cookies

These Sourdough Breakfast Cookies come from the lockdown trend of sourdough starters and baking banana bread. It does not seem you have experienced lockdown unless you have baked a loaf of banana bread or have a sourdough starter on the go. The slow down of work commitments was a good time for myself to attempt a sourdough starter again so I jumped on the bandwagon. Getting a starter going and fed is easy for the first week. The novelty wears off come the second week and keeping it alive and “happy” becomes really tricky when you don’t bake bread that often. There is also a lot of daily discard – the amount of starter you need to remove each day when feeding. Luckily there are many recipe ideas that do not involve baking a loaf of bread and these Sourdough Breakfast Cookies from Tara Jensen looked so good that I wanted to try them. I tweaked the recipe as I did not have whole wheat flour, wheat germ or maple syrup so just replaced it with cake flour and dark demerara sugar. I added some dark chocolate chips and a teaspoon of instant coffee powder (from when I made these amazing Dalgona Coffee Cheesecakes). The cookies are delicious and “substantial”, with loads of texture. The nuttiness of the toasted oats and seeds come through, it has a slight sour tang from the sourdough discard and I love the slightly bitter chocolate flavour in the mix. I hope you enjoy this recipe for Sourdough Breakfast Cookies. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred I am thrilled to share that I am a finalist in the 2020 Pink Lady® Food Photographer of the Year competition. Two of my images made it to the finals and everyone is invited to the online awards evening on the 28th of April at 8pm GMT. You can join the awards on Facebook as well as YouTube. Open some bubbles and come join the celebration of amazing work from across the world. 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 and kinder. Print Yum Sourdough Breakfast Cookies Ingredients100g rolled oats, toasted and cooled down completely 100g pumpkin seeds, toasted and cooled down completely 100g sunflower seeds, toasted and cooled down completely 100g flour 70g dark chocolate, roughly chopped 35g flax seeds 1 tsp instant coffee powder 1/2 tsp baking soda 1/2 tsp salt 1/2 tsp ground nutmeg 200g butter at room temperature 100g dark demerara sugar 100g sourdough discard 1 banana, mashed 1 tbsp vanilla extractInstructionsCombine the toasted oats, pumpkin and sunflower seeds, flour, dark chocolate, flax seeds, baking soda, salt and nutmeg and give it a stir Place the butter, sugar, sourdough, banana and vanilla in a large bowl of a stand mixer and beat for about 10 minutes until light and fluffy (the mixture will start off curdled, just keep beating until combined and fluffy) Mix in the dry ingredients until well combined Place the mixture in the fridge for at least an hour Preheat the oven to 180 degrees C Place spoon fulls of the batter (use an ice cream scoop) on a lined baking tray and bake the cookies for 15 minutes Remove from the oven and flatten the cookies with a spatula Put back in the oven and bake for another 10 minutes or until cooked through and dark golden brown Remove from the oven and let the cookies cool completely before storing in an airtight container Makes about 14 cookies Adapted from Tara JensenSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/sourdough-breakfast-cookies/ The Heinstirred Greeting Cards Range has been launched. Inspired by fusing food and nature, distinctive images were photographed and set in original heart-shaped designs. Click here for all the details of the range now available.

Polenta Tart

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

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!    

Deli

Marshmallows with Salted Lime Sugar

I made these Marshmallows with Salted Lime Sugar for a dinner party two weeks ago and from the feedback I got they were the hit of the evening, so I am very pleased to share the recipe here. They formed part of a “forest forage” I created in front of the guests as the dessert finale. We cleared the dining table and asked the guests to stand while serving them a Passion Fruit Champagne (last week’s recipe) as a palate cleansing sorbet. I proceeded to cover the entire table with the cuttings of 5 fresh herbs, artimisia; salvia; rosemary; lavender and rose geranium to resemble a forest floor while spraying rose geranium extract into the air. I then placed various desserts on the table. A classic french honey nougat, chocolate truffles dusted with homemade beetroot powder, frozen strawberries injected with a berry grappa, these marshmallows and Lebanese almond shortbread (Lawziyeh) which I discovered on a trip to Beirut two years ago. In the middle of the table I placed a dish filled with dry ice and covered that with herbs and loads of berries and cherries. We poured hot water over the ice which covered the table in a rolling mist, all happening with a forest soundtrack playing in the background. The guests loved the “performance art meet dessert” and I am so happy how it turned out.   The marshmallows are incredibly easy to make (adapted from Donna Hay) but you will need a candy thermometer to make sure the sugar mixture has reached the right temperature. They are available at all good kitchen stores and once you have it you can use it for all kinds of confectionery like nougat, italian meringue, caramel and jams. I wanted to balance the sweetness of the marshmallow with something sharp and fresh and the lime works beautifully. The salt was an afterthought but it works really well. I always add a bit of salt to sweet, it adds depth to the flavour but increased it here as I wanted a distinct saltiness to come through between the sugary sweetness and zesty citrus. And of course the green lime sugar looks beautiful against the crisp white marshmallow. Do give these a try, you will never buy marshmallows again and they make fantastic foodie gifts. Enjoy! Click here for many more festive recipe ideas Print Yum Marshmallows with Salted Lime Sugar Ingredients125ml warm water 30ml powdered gelatine 330g caster sugar 230g liquid glucose 125ml water ½ cup icing sugar zest of 3 limes 1 tsp salt extra icing sugar for slicing InstructionsSpray and line a 20cm x 20cm cake tin with non-stick baking paper Place the warm water in an electric mixer, sprinkle over the gelatine, stir to combine and set aside. Place the caster sugar, glucose and extra water in a medium saucepan over low heat and cook, stirring, until the sugar is dissolved Increase heat to high and bring to the boil Cook, without stirring, until the temperature reaches 115°C (239°F) on a sugar (candy) thermometer With the mixer on high speed, gradually add the hot syrup to the gelatine mixture, in a thin steady stream, and beat for 3 – 5 minutes until thick and glossy Spoon the mixture into the tin and smooth the marshmallow into an even layer Refrigerate for at least 2 hours or until set Place the icing sugar, lime zest and salt in a food processor and pulse a few times so the lime releases its oil and mixes with the sugar Lift the marshmallow onto a board Dust a large knife with some extra icing sugar mixture and cut into about 20 pieces To serve, dust the marshmallows with the lime sugarSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/salted-lime-sugar-marshmallows/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Zucchini and Pea Fritters with Feta and Green Goddess Dressing

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

6 Healthy Recipes for the New Year

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

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/

Desserts

Frozen Berry Pavlova with White Chocolate Drizzle

It is my final post of the year and I wanted to make sure it is something truly special, festive and absolutely delicious. And without a doubt, this Frozen Berry Pavlova with White Chocolate Drizzle delivers on all those requirements. The Frozen Berry Pavlova is a crispy and chewy vanilla meringue pavlova topped with whipped cream, frozen & tart berries, chopped pistachios for crunch and a sweet white chocolate drizzle. To me it just screams summer and as I am based in Cape Town I can’t really think of a better way to finish a festive lunch or dinner. OK, perhaps the Frozen Tiramisu from two weeks ago is a strong contender too. Anyone who follows the blog knows that I am a devout Donna Hay fan and the Christmas issue of her magazine is my most favourite of of the year. I usually can’t wait to see what the desserts are going to be and this year’s cover recipe was a Raspberry Swirl Pavlova Wreath that just had to be made. I love the taste and look of frozen berries so decided to fill the middle of the wreath with a pile of frozen cherries (summer is that all too short cherry season) and sprinkle the wreath with frozen raspberries and blueberries. The meringue pavlova has a good dose of vanilla flavour and the berries are tangy and tart and counter balances so well with the sweetness. There is no need to sweeten the cream, the meringue is sweet and the chocolate drizzle adds more sweetness. The melted chocolate freezes as you pour it over the berries and it adds crunch to the dessert, The chopped pistachios adds more crunch, colour and flavour. I had a bit of a mission to get the pavlova off the baking paper without cracking meringue (and my wreath is not nearly as pretty as the Donna Hay team’s), so I tore off any excess paper around it after it had baked. Make sure you draw the circle on “wrong” side of baking paper so when you turn it around the stick free side is where the meringue goes. Enjoy! Print Yum Frozen Berry Pavlova with White Chocolate Drizzle Ingredients180g fresh cherries 180g fresh blueberries 125g fresh raspberries 225ml egg whites (about 6 egg whites) at room temperature 330g caster sugar 10ml cornflour 7.5ml white vinegar seeds scraped from 1 vanilla pod 250ml whipping cream 25g pistachios, finely chopped 50g white chocolate, melted InstructionsPlace the berries in a single layer on a baking tray and place in the freezer for a few hours or overnight until frozen Preheat the oven to 150 degrees C Place the egg whites in the clean and dry bowl of an electric mixer and whisk until stiff peaks form Add the sugar one tablespoon at a time at 30 second intervals Once all the sugar has been added, scrape down the sides with a spatula and whisk for another 6 minutes until the mixture is stiff and glossy Place the vinegar and cornflour in a small bowl and mix to combine Add the vinegar mixture and vanilla seeds to the egg white mixture and whisk for another 2 minutes until combined Draw a 22cm circle on a sheet of baking paper and place pencil side down on a large baking tray Place heaped spoonfuls of the meringue mixture around the inside of the circle to create a ring Place in the oven, reduce the temperature to 120 degrees C and bake for 1 hour Turn the oven off and allow the pavlova to to cool completely in the oven To serve, spoon the whipped cream on top, fill the middle with the frozen cherries and scatter the other frozen berries on top Drizzle the pavlova with the melted chocolate and sprinkle with the pistachios Serve immediately Serves 6 – 8 Adapted from Donna Hay Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/frozen-berry-pavlova-white-chocolate-drizzle/ You can find some more festive inspiration at this link. A few of more of my favourite festive desserts : Mocha Raspberry Millefeuille Caramel Poached Clementines Vegan Roasted Banana Ice Cream More photos, food and travel stories on: Instagram Pinterest Twitter Facebook  

6 Healthy Recipes for the New Year

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

Marshmallows with Salted Lime Sugar

I made these Marshmallows with Salted Lime Sugar for a dinner party two weeks ago and from the feedback I got they were the hit of the evening, so I am very pleased to share the recipe here. They formed part of a “forest forage” I created in front of the guests as the dessert finale. We cleared the dining table and asked the guests to stand while serving them a Passion Fruit Champagne (last week’s recipe) as a palate cleansing sorbet. I proceeded to cover the entire table with the cuttings of 5 fresh herbs, artimisia; salvia; rosemary; lavender and rose geranium to resemble a forest floor while spraying rose geranium extract into the air. I then placed various desserts on the table. A classic french honey nougat, chocolate truffles dusted with homemade beetroot powder, frozen strawberries injected with a berry grappa, these marshmallows and Lebanese almond shortbread (Lawziyeh) which I discovered on a trip to Beirut two years ago. In the middle of the table I placed a dish filled with dry ice and covered that with herbs and loads of berries and cherries. We poured hot water over the ice which covered the table in a rolling mist, all happening with a forest soundtrack playing in the background. The guests loved the “performance art meet dessert” and I am so happy how it turned out.   The marshmallows are incredibly easy to make (adapted from Donna Hay) but you will need a candy thermometer to make sure the sugar mixture has reached the right temperature. They are available at all good kitchen stores and once you have it you can use it for all kinds of confectionery like nougat, italian meringue, caramel and jams. I wanted to balance the sweetness of the marshmallow with something sharp and fresh and the lime works beautifully. The salt was an afterthought but it works really well. I always add a bit of salt to sweet, it adds depth to the flavour but increased it here as I wanted a distinct saltiness to come through between the sugary sweetness and zesty citrus. And of course the green lime sugar looks beautiful against the crisp white marshmallow. Do give these a try, you will never buy marshmallows again and they make fantastic foodie gifts. Enjoy! Click here for many more festive recipe ideas Print Yum Marshmallows with Salted Lime Sugar Ingredients125ml warm water 30ml powdered gelatine 330g caster sugar 230g liquid glucose 125ml water ½ cup icing sugar zest of 3 limes 1 tsp salt extra icing sugar for slicing InstructionsSpray and line a 20cm x 20cm cake tin with non-stick baking paper Place the warm water in an electric mixer, sprinkle over the gelatine, stir to combine and set aside. Place the caster sugar, glucose and extra water in a medium saucepan over low heat and cook, stirring, until the sugar is dissolved Increase heat to high and bring to the boil Cook, without stirring, until the temperature reaches 115°C (239°F) on a sugar (candy) thermometer With the mixer on high speed, gradually add the hot syrup to the gelatine mixture, in a thin steady stream, and beat for 3 – 5 minutes until thick and glossy Spoon the mixture into the tin and smooth the marshmallow into an even layer Refrigerate for at least 2 hours or until set Place the icing sugar, lime zest and salt in a food processor and pulse a few times so the lime releases its oil and mixes with the sugar Lift the marshmallow onto a board Dust a large knife with some extra icing sugar mixture and cut into about 20 pieces To serve, dust the marshmallows with the lime sugarSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/salted-lime-sugar-marshmallows/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Fig and Brown Butter Clafoutis

I am spending the Easter weekend in Prince Albert and have seen boxes of what must the last of sweet Adams figs in all the shops. Fig season is nearly over so this Fig and Brown Butter Clafoutis is an apt farewell till these luscious fruit come around again. Clafoutis is a baked French dessert of fruit baked in a thick flan-like batter. Almost a rich sweet omelette. The clafoutis is dusted with caster or icing sugar and served lukewarm, sometimes with cream or a dollop of creme fraiche would be as good. The traditional recipe is with black cherries but you can use many other fruits that are in season at the time. You could use red cherries, plums, apples, pears, blueberries, blackberries or as in this recipe, figs. It has to be noted that if you use any fruit other than cherries it is called a flaugnarde. I used a Raymond Blanc recipe and loved the idea of the brown butter – called a beurre noisette – added to the batter. Be careful not to allow the butter to burn or it will become bitter and carcinogenic. Raymond’s tip is that you bake the clafoutis as you start your meal. That way the Fig and Brown Butter Clafoutis will be the right temperature when you eat it. It should be warm and not hot. To that, I can add it is pretty good cold too. It really is a lovely dessert that is quick and easy to make. Use a medium sized shallow dish to bake the clafoutis in as you want the fruit to show. You can also amp up the flavour by steeping the fruit in some liquour and sugar to macerate for about 2 hours and pouring the liquid in the bottom of the dish before baking. I hope you enjoyed this recipe for Fig and Brown Butter Clafoutis. Share it with me by tagging @heinstirred and using the hashtag #heinstirred Print Yum Fig and Brown Butter Clafoutis Ingredients20g butter, plus extra for greasing 2 large eggs 3 tbsp caster sugar, plus extra for sprinkling ½ tsp vanilla extract 1 heaped tbsp flour 50g (60ml) full cream milk 75g (90ml) whipping cream good pinch of sea salt 8 large ripe figs, halvedInstructionsPreheat the oven to 180 degrees C Grease a shallow baking dish with butter and sprinkle with sugar Shake the sugar around the dish so that it is evenly coated, then tip out any excess For the batter, heat the butter in a small pan until it turns a pale hazelnut colour Do not allow the butter to burn as it will become bitter Remove the pan from the heat and set aside in a warm place In a large bowl whisk together the eggs, sugar and vanilla until creamy Add the flour, whisk until smooth, then slowly incorporate the milk, cream, salt and brown butter Pour the batter into the prepared baking dish Place the figs cut side up in the batter Bake in the oven for 30-35 minutes, or until the top is slightly domed and a skewer inserted in the middle comes out clean To finish, sprinkle with caster sugar and serve warm with the leftover cream softly whippedSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/fig-and-brown-butter-clafoutis/ A few more of my favourite baked puddings Molten Salted Caramel and Chocolate Puddings with Smoked Salt Dutch Baby Malva Pudding with White Miso and Marmalade

Fast and Easy

Tandoori Roasted Carrots

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

Four Summer Dressings

Summer brings an abundance of textures and colours to our plates. For me summer is about platters of meze and tapas, vegetables in many incarnations, be it fresh, roasted, marinated or pickled. And of course piles and piles of salads, brimming with freshness, crunch and vibrance, alongside meats grilled outside on the barbecue. Not forgetting ice cream, sorbets and boozy ice lollies. Making dressing has got to be the easiest way of adding additional layers of flavour to salads. But dressings are not confined to just salad. Brush a just barbecued mushroom skewer with a zesty and herby vinaigrette to lift the mushroom flavours. Make a boerewors roll (a barbecued sausage hotdog) but use lamb sausage and replace the usual tomato sauce and mustard with a yoghurt mint dressing (add some chili to the dressing for a bit of added heat). Serve roasted butternut chunks with a tahini dressing or a roasted garlic dressing (roast the garlic with the vegetable) and sprinkle it with some salted, roasted pumpkin seeds. The flavour and ingredient combinations are endless really. I seem to have at least one or two of these Four Summer Dressings below in the fridge at any one time. Great to perk up a quick tuna lunch salad or to drizzle over some midweek roast veggies, they are easy to make and worth having in the fridge.  Think grilled or barbecued mushrooms, grilled fish, chickpeas and couscous. [yumprint-recipe id=’31’] Think crispy pita bread chips, chicken mayo sandwiches, dipping sauce for vegetable fritters or tempura. [yumprint-recipe id=’34’] Think corn on the cob, drizzle over roast potatoes, grilled fish, pasta and bean salads. [yumprint-recipe id=’33’] Think baby potatoes, lamb burgers or meatballs, roasted aubergine, crudites. [yumprint-recipe id=’32’]

Roasted Figs With Ricotta and Parma Ham

It is fig season in South Africa so it is an utter shame not to use these fruit while they are at their peak. This recipe for Roasted Figs With Ricotta and Parma Ham makes a great starter or light meal with a green salad and a hunk of sourdough bread. Drizzled with some extra virgin olive oil (I use Baleia Extra Virgin Olive Baleia Extra Virgin Olive Oil), a balsamic reduction and some walnuts, you have a taste and texture sensation that also looks pretty good. The recipe comes from my favourite The Great British Bake Off judge, Mary Berry that was created for Sainsbury’s  Magazine. I amended the recipe and replaced the goat’s cheese with ricotta cheese. I like the smooth creaminess of ricotta and think it would be a better vehicle for the sweetness of the fruit and the saltiness of the ham. Mary serves the Roasted Figs With Ricotta and Parma Ham with rocket which I did not do, purely for the reason that I just don’t like the leaves. Here is a quick step by step guide : Once the figs are roasted, drizzle them with the olive oil and balsamic reduction and serve sprinkled with chopped walnuts. They are also delicious served at room temperature. I hope you enjoy this recipe for Roasted Figs With Ricotta and Parma Ham. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Print Yum Roasted Figs With Ricotta and Parma Ham Ingredients100g ricotta cheese 8 fresh figs 8 large slices Parma ham 3 tbsp balsamic vinegar reduction 3 tbsp Baleia Extra Virgin Olive Oil 40g walnuts, chopped InstructionsPreheat the oven to 220 degrees C Cut off the pointed stem at the top of each fig and stand the figs upright on a baking sheet Cut a cross in the top of each one, making sure not to cut right down to the base Fill the figs with the ricotta cheese Wrap each fig in a piece of ham Roast for about 8 minutes or until the ham is crisp and the figs warm right through Arrange the figs on a serving place and drizzle with the balsamic vinegar reduction and olive oil Sprinkle with the nuts and serve Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/roasted-figs-ricotta-parma-ham/ Oil provided by Baleia Extra Virgin Olive Oil. I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds, artichokes and green apples. More photos, food and travel stories on: Instagram Pinterest Facebook A few more of my favourite fruit recipes : Fruit Galette Plum, Almond and Lime Cake Apple Galettes with Spelt Crusts and Tahini Butterscotch Sauce    

Flourless Almond Butter Cookies

For the life of me I can not remember where I saw these Flourless Almond Butter Cookies from Heartbeet Kitchen but I was immediately drawn to the idea of baking with almond butter and bonus that the recipe had very few other ingredients as well. I find the making and baking of cookies just too much of a mission at the best of times so hardly bake cookies. The whole process of making a dough, rolling it out, baking and decorating the cookies are just too time consuming so this 5 ingredient, one bowl recipe ticked enough boxes for me to try it. I did not change much to the recipe but I did cut the sugar by about a third. I feel that too much sugary sweetness overpower other flavours and I wanted as much of the almond butter flavour to come through. This recipe yields a delicious cookie and a handy afternoon pick me up to have around. They are chewy and I think a sprinkle of extra salt does the trick to enhance the almond flavour. It is not the cheapest cookie as almond butter is quite expensive. I have some tonka beans which I have been dying to use and replaced the almond extract with a quarter teaspoon of grated tonka bean – it worked really well. The cookies spread quite a bit while baking so make sure you leave space between the scoops of dough on the baking tray. And make sure you don’t skip the step of freezing the batter as you need to firm up the dough to roll into balls. I find that wetting your hands with a bit of water makes the rolling a bit easier. Click here for a few more Cookies and Biscuits recipes – the Cowboy Cookies on page 2 is an easy mix and bake favourite of mine. And check out this link if you’ve always wondered when it’s a cookie and when it’s a biscuit. More photos, food and travel stories on: Instagram Pinterest Twitter Facebook Print Yum Flourless Almond Butter Cookies Ingredients175g almond butter 100g muscuvado sugar 1 large egg good pinch of salt and some coarse sea salt for sprinkling ½ teaspoon pure vanilla extract or ¼ tsp grated tonka beans InstructionsPreheat the oven to 180° C Line a baking sheet with baking paper. Whisk together the brown sugar and egg until smooth Whisk in the vanilla extract (or grated tonka bean), add the almond butter and beat until smooth and completely incorporated The dough will start to pull away from the sides, and come to a free form glob that holds its shape Place the bowl of dough in the freezer for 15 minutes or more until set to a firm and stiff dough Use an ice cream scoop to scoop out balls of dough and quickly roll into balls with your hands Place on the baking tray with ample space between the balls as they do spread when baking Bake for 15 – 18 minutes on the middle rack, until lightly browned on the edges Let the cooking stand for 10 minutes or to set and transfer them to a cooling rack to cool Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/flourless-almond-butter-cookies/

Grains, Pulses and Starches

Honeycomb Cannelloni

I have been wanting to make Honeycomb Cannelloni for years now so I am thrilled to have finally made it, that it not only tasted really good but looked pretty fantastic. All in all, a winner of a dish. You fill the cannelloni tubes with a sauce of your choice and then bake it upright giving a honeycomb effect and therefor the name honeycomb cannelloni. For this version, I made a rich tomato sauce with some chorizo and filled the tubes with the sauce. Then stuffed the tubes with ricotta and topped the honeycomb cannelloni with a mix of mozzarella and cheddar cheese. The options for the filling are really endless. Omit any meat and use a good tomato sauce (homemade is best) with any cheeses of your choice. I have seen versions with pumpkin and spinach or a classic bolognese filling. The key to the success of the dish is having enough sauce to fill the cannelloni tubes and that the dish you for baking it in is high enough for the tubes to stand upright. If too much of the cannelloni tubes stick out over the edge or not filled at least three quarters, the top of the tubes will cook dry and quite tough. I used a 22cm cast-iron casserole dish and the cannelloni fitted just level with the edge. I spooned a third of the sauce in the bottom and then stood the tubes upright in the sauce (push them down into the sauce). Use a teaspoon to spoon ricotta into each tube and push it down (I found my finger to be the best method for this). The rest of the sauce is then spooned over and into the tubes. You need a sauce that is quite liquid and rich but definitely not watery. If you see the sauce not filling the tubes enough, pour another tin of chopped tomatoes over the tubes to fill them. Let the dish stand for 30 minutes or so to soften the pasta, then cover with cheese and bake to cooked through. The chorizo adds a richness and a bit of spice to the sauce but you can easily replace it with ground beef and make a classic bolognese sauce. The honeycomb cannelloni also improves the longer it stands and we found the leftovers to be so good the next day. I hope you enjoy this recipe for Honeycomb Cannelloni. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Print Yum Honeycomb Cannelloni IngredientsOlive oil for frying 200g chorizo, removed from casing and broken up 1 large onion, diced 2 large carrots, diced 2 celery stalks, diced 3 fat cloves garlic, mashed 1 chili, finely chopped 1 bay leaf 1 tsp dried oreganum 3 x 400g tins chopped tomatoes 125ml red wine 2 tsp sugar Handful of torn fresh basil Salt and ground pepper to season 500g cannelloni tubes (approx) 250g ricotta 100g grated mature hard cheese 100g grated mozzarella InstructionsFry the chorizo over a medium high heat until the fat has been released and the sausage is broken up Remove with a slotted spoon and set aside Fry the onion, carrots and celery in the fat for about 10 minutes until soft and cooked, adding olive oil if needed Add the garlic, chilli, bay leaf and oreganum and fry for another 5 minutes Add the tomatoes, red wine, sugar and basil and simmer the sauce for 30 minutes (it must not be too thick as you need a “saucy” sauce) Season the sauce Use an oven proof casserole dish high enough so that the cannelloni tubes will not stick out and about 22cm in diameter Spoon a third of the sauce in the dish Place the cannelloni tubes standing up in the sauce leaving a bit of space in between Spoon the ricotta into each tube and push down into the tube (use your finger) Spoon the rest of the sauce over and let it fall in and between the tubes If the tubes are not filled enough, spoon over another tin of chopped tomatoes (you went the tubes filled at least two thirds) Let the dish stand for 30 minutes so that the pasta can soften Preheat the oven to 180 degrees C Sprinkle the grated cheese on top and bake for 30 – 40 minutes until the pasta is cooked through Let stand for 10 minutes and serve Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/honeycomb-cannelloni/ 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. A few more of my favourite pasta dishes : Sardine and Fennel Pasta Orecchiette with Broccoli Sauce

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/

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/  

Falafel

Never say you are done falafeling because somehow you end up back in the kitchen making Falafel 2.0. This time you suck it up, be patient, silently apologise to Ottolenghi for thinking he can’t cook and get the dried chickpeas and soak them overnight. After I posted the recipe for Falafel with Spicy Tahini Yoghurt I received an email from Roger telling me that the falafel mix really needs the baking powder to make the texture a bit lighter. And that the White Bean Yoghurt Sauce he serves with the falafel he makes is better than the Tahini Yoghurt  and I should really give it a try. I also received a message from Annitta Basson mentioning that the reason I was having problems with the falafel disintegrating when frying was due to using tinned chickpeas. It will only work properly using dried chickpeas which has been soaked overnight. I then decided to get a packet of the dried legumes and try the original recipe from Ottolenghi again. I have to say I am so happy I did. The texture is a bit coarser which I really enjoyed and Roger’s white bean sauce is so much better than the Tahini Yoghurt. I added an egg to the mixture and replaced the flour in the Ottolenghi recipe with chickpea flour. I did not add any chili to the mix as I was going to use some jalapenos I pickled a while back for a kick of heat on top of the falafel. The only downside? Well you have to do some preplanning and control your falafel craving for a day if you do go the dried chickpea route. If not able to, the ones made with tinned chickpeas is a worthy contender! But add the baking powder as Roger says, because he knows what he is talking about! Print Yum Falafel IngredientsFalafel 250g dried chickpeas 1 medium onion, finely chopped 1 clove garlic, finely chopped 1 handful fresh parsley, roughly chopped 1 handful fresh coriander, roughly chopped 1 and a half tsp ground cumin 1 and a half tsp ground coriander half a tsp salt 1 egg 2 tbsp chickpea flour half a tsp baking powder 750ml sunflower oil for frying White Bean Yoghurt 1 tin drained white beans 1 small clove garlic, finely chopped qtr cup full fat plain yoghurt 2 tbsp lemon juice 2 tbps olive oil sea salt and ground black pepperInstructionsSoak the chickpeas overnight in cold water at least twice the volume of the chickpeas. The next day, drain the chickpeas and place in a food processor with the onion, garlic, herbs, spices, salt and egg. Pulse the mixture until just finely chopped and combined (not mushy or pasty). Add the baking powder and chickpea flour and mix until combined. Place in the fridge for at least an hour. While the mixture chills make the white bean yoghurt by placing all the ingredients in the food processor and pulse until well combined. Heat the oil in a medium sized saucepan (to reach at least 5cm up the sides of the pan) and test if the oil is hot enough by dropping a small bit of mixture into the oil. The mixture must start to sizzle and fry immediately. Wet your hands and press the mixture into balls about the size of a walnut. Fry in the oil in batches for 6 – 8 minutes until well browned and cooked through. Drain and serve while hot in a wrap or pita with the chopped tomato, parsley, sesame seeds and the white bean yoghurt. Adapted from Roger Jorgensen and OttolenghiSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/falafel/ Wine suggestion from Conrad Louw CWM: Certain culinary creations will remain a challenge to pair wine with, such as anchovies, artichokes, asparagus – to start naming but a few.  Another dish on that list is Falafel.  But one of the great attributes of wine is – it can always be drunk with food, just apply your mind a bit.  My short answer to a wine pairing would be a potent Sauvignon Blanc from a cooler region, such as those brilliant Sauvs from Elgin region, or the colder spots up the West Coast, or even Elim.  The Ghost Corner Semillon would be one of my best choices to combat the challenge with winning laurels. If you are stuck on a wine to match, here’s what you do: let us do a short breakdown of the ingredients of Falafel – mostly chickpeas with warm spices (cumin & coriander) as well as herbs, served with flavoured plain yoghurt on the side. If we had access to international wines, an Austrian Grüner Veltliner (spicy white) or a crisp floral lemony Albariño from Spain would be super magic. But if your wine sourcing doesn’t reach that far abroad, I would try Viognier, another wine that pairs well with spicy dishes, creamy dishes, or absolutely anything, provided that it is a well-made Viognier.  My choice would fall on Star Hill’s Viognier, regardless of the available vintage.  If you have never heard of them – they are situated in a small high pocket of earth in the Barrydale area close to the Tradouw Pass (www.starhillwines.com – contact them – they are super friendly people and will even deliver if you ask them to). If you enjoy dry Rosé wines like I do, Bramon’s Rosé (from Plettenberg Bay area) or any other well-made dry Rosé would be a super match. So, to recap, I started off by saying Falafel is a tough dish to pair wine with, and look at all the options that popped up.  Get 2 different bottles and pair them with this delicious nosh, and check your own taste buds to see which one works best.  Always drink responsibly if you plan on driving afterwards. Happy cooking – and sipping Conrad Louw CWM  

Ice Cream

Honey Roasted Nectarine and Lavender Ice Cream

I saw a wonderful recipe for Speculoos Ice Cream on Ishay’s blog www.foodandthefabulous.com. I loved the addition of condensed milk to the ice cream and decided to use that as a base for this ice cream. One of my favourite desserts is Baked Peaches stuffed with Amaretti. I did a cooking course with Giancarlo and Katie Caldesi in Tuscany a few years back and that recipe I still make today. It was also my entry for the Masterchef auditions last year. Print Yum Honey Roasted Nectarine and Lavender Ice Cream Ingredients4 peaches (nectarines) 8 ts honey 1 tb honey 15 lavender leaves 250ml whipping cream 375ml milk 1 can condensed milk (385g) 3 egg yolks 1 ts vanilla extract pinch of saltInstructionsHalve the peaches and stone. Add the honey to each peach cavity and roast at 200 degrees C for about 30 minutes. Remove from the oven and cool. Once cooled pulse in a food processor. I prefer it a bit chunky as I like small pieces of peach and skin in the ice cream to add texture. Heat the cream, milk, 3/4 of the condensed milk, vanilla and lavender leaves in a saucepan and bring to just under the boil. Small bubbles will form on the edges of the saucepan. Whisk the eggs and left over condensed milk until pale and thick. Add a ladle of the cream mixture (avoid adding the lavender leaves) and whisk well. Add another two ladles and whisk well each time. Add the egg mixture to the cream mixture in the saucepan and cook on a low heat for 15 minutes or so until it coats the back of a spoon. Make sure the mixture does not boil. Pass through a sieve to remove the lavender leaves and add the peach mixture, add the tablespoon of honey and pinch of salt. Mix well and let the mixture cool for at least 6 hours. Churn the ice cream as per the instructions of your ice cream machine.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/honey-roasted-nectarine-and-lavender-ice-cream/  

Honey and Tahini Cookies

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

Peppermint Crisp Ice Cream Cake

Summer is ice cream cake time, Peppermint Crisp Ice Cream Cake time to be precise. Layers of smashed cookies, a layer of vanilla ice cream flavoured with peppermint extract, another layer of vanilla ice cream mixed with rich caramel, topped with a few crushed slabs peppermint crisp chocolate makes for a sublime summer time treat. Peppermint Crisp Tart is one of those iconic South African desserts and this parfait version I did last year remains a popular recipe on the blog. I think this peppermint crisp ice cream cake twist on the classic dessert is fun, so impressive and just delicious. I tried to take as many short cuts with the ice cream cake as possible since you need to spend a bit of time getting the layers frozen. I used store bought vanilla ice cream and a tin of ready made dulce de leche (caramel treat). Try to use the best quality ice cream you can. It is quite amazing to see how much air they pump into commercial ice cream once you have softened it a bit to add the flavourings. Of course, if you don’t have to worry about time, make a batch of home made vanilla ice cream as ultimately that will be the best. Need more peppermint crisp fixes? Check out this hugely popular Peppermint Crisp Mug Cake and this divine Peppermint Crisp Cheesecake. 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. I have an array of festive recipes to inspire and help you plan for the season ahead – click here for all the recipes I hope you enjoy this recipe for Peppermint Crisp Ice Cream Cake. If you’ve made the recipe do share it by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoyed. Print Yum Peppermint Crisp Ice Cream Cake Ingredients1 packet tennis biscuits 6 tbsp melted butter 2l good quality vanilla ice cream 1 tin caramel treat Good pinch of salt 1 ½ tsp peppermint extract 300g peppermint crisp chocolate, broken in small pieces InstructionsLine a 22cm loose bottomed cake tin with baking or parchment paper as follows Turn the removable base over and line with a piece of parchment paper 2cm wider than the base and assemble it with the rim letting the paper stick out. This will make it easier to transfer from the tin. Make a collar for the rim a few centimetres higher than the rim and line the rim with a bit of butter to make the paper stick Place the cake tin in the freezer Bash the tennis biscuits until fine and mix in the butter You want the cookie mix to clump together when you hold it together – add a bit more butter if needed Spoon into the bottom of the cake tin, level with the back of a spoon and press down with your hand to make sure the crust is packed tightly Place the cake tin back in the freezer Take the ice cream out of the freezer to soften slightly Soften the caramel treat in a bowl and whisk into 1 liter of the ice cream with a pinch of salt Put the rest of the ice cream back into the freezer Place the caramel mixture on top of the cookie base, level and place in the freezer for at least two – three hours until the ice cream has frozen hard enough for the next layer to go on top without sinking into the caramel mix Take the rest of the vanilla ice cream out, let it soften and mix in the peppermint extract Spoon on top of the caramel ice cream layer and level the top Cover with cling film and freeze for at least 6 hours or overnight until frozen hard When ready to serve take the cake out of the freezer Gently loosen and remove the spring. Turn the cake over, remove the base and gently peel off the paper and transfer to a serving platter with the biscuit base on the bottom Remove the collar and sprinkle the cake with the peppermint crisp and serveSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/peppermint-crisp/ ** This recipe first appeared in the Sunday Times Food Weekly More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Brandy Roasted Pink Lady® Apple Crumble Ice Cream

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

Proteins

Gooseberry Ceviche

There are few dishes so refreshing and zingy as ceviche. The idea of adding the gooseberry came from the delicious marron and gooseberry consome dish we had at The Tasting Room a few weeks ago. I thought the fruity tartness will be a great addition to the lime juice in the dish.

Spicy Salmon Noodles

It was back in the days of level 4 lockdown that this recipe for Spicy Salmon Noodles crossed my path. I saved it, made it a week or so later, made it again, “whatsapped” the recipe to a few friends with the words “you have to make this” and made it a few times more. It has taken a few months more but it has finally made to heinstirred. The recipe comes from Jack Monroe’s column in The Guardian, the particular column was dedicated to thrifty recipes with tinned fish. Granted a tin of salmon is not the most thrifty but definitely cheaper than fresh and it works well in this recipe. You could replace the tinned salmon with tinned tuna for a more cost-effective recipe. Or any other tinned fish you prefer. The recipe is easy and quick to make and is a great base recipe to change the flavours as you please. The curry paste can be any type you like. Red, yellow, Thai or Indian, whichever takes your fancy. A Thai green curry paste will be as good or if you want it a bit milder and closer to home, use a Cape Malay curry mix. I am sure a spicy mix like harissa paste from Tunisia could be fantastic. Serve some dried chili flakes on the side for those who need an extra bit of fire. The original recipe called for frozen peas. I had some frozen edamame beans and used them in place of the peas. I then added some pak choi to wilt towards the end. Add broccolini florets (save the stems for a salad) to load up on healthy greens. I hope you enjoy this recipe for Spicy Salmon Noodles and that it will become a firm 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.

Monkey Gland Rump Kebabs

One of my favourite Sunday Times features to create was the Heritage Day one which featured this recipe for Monkey Gland Rump Kebabs and it has finally made it to the blog. When I was given the task to create 5 recipes to celebrate the public holiday also known as Braai Day (Barbecue Day) I set out to give the South African braai a new look while referencing the classics that form the basis of a braai. I marinated chicken in craft beer, gave coleslaw a modern makeover, turned the classic braaibroodjie into a gourmet bread of epic proportions and elevated the most South African dessert of all time, the peppermint crisp tart to a glorious ice cream cake. Monkey gland sauce is a rather peculiarly named sauce that was brought to South Africa by Cavaliere Fiorino Luigi Bagatta in 1935, introducing diners at the Carlton Hotel in Johannesburg to Monkey Gland Steak.  It does not contain any monkey parts but is a mix of mainly tomato sauce, chutney and Worcestershire sauce with a few other aromatics. It was hugely popular in steakhouses in the 70’s and 80’s but is something I have not seen on menus in quite a while and loved the idea of creating a modern barbecue recipe with this blast from the past. The sauce is delicious as a marinade and serving some of the sauce heated with the grilled kebabs makes it doubly delicious. Yum! Our next Food Photograph Workshop is on the 21st of February and we still have a few spots open. You can get more details here and do let me know if you would like to book your spot for a fun and creative day out of the city. If you want to get more comfortable with your camera and learn how to take better photos, then this is the perfect chance to do it. Print Yum Monkey Gland Rump Kebabs Ingredients1 kg rump steak with good layer of fat Monkey Gland Marinade: oil for frying 1 small onion, finely chopped 1 clove garlic, mashed 1 cup hot fruit chutney 1 cup tomato sauce 1 tbsp apple cider or malt vinegar 3 tbsp Worcestershire sauce 1 tbsp brown sugar 1 – 2 tsp hot chilli sauce (optional) Good pinch of saltInstructionsFry the onion until soft and translucent over a gentle heat Add the garlic and fry for a few more minutes Add the rest of the ingredients and simmer for 5 minutes or so until thickened Slice the rump into 1 cm thick strips Marinade in 2 thirds of the monkey gland sauce for at least an hour Thread the marinated strips of rump onto kebab sticks (if using wooden stick pre-soak them in water to make sure they do not catch alight) Braai over medium coals, basting with the marinade and turning regularly until cooked to the desired level of doneness Warm up the left over third of the sauce and serve with the kebabsSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/monkey-glad-rump-kebabs/  ** This recipe first appeared in the Sunday Times Food Weekly More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

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  

Salads

Fig Salad

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

Roasted Cauliflower Salad

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

Barbecued Corn Salad

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

Asian Inspired Shredded Chicken Salad

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

Soups

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.

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  

Pea Soup with Parmesan Cream

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

Roasted Butternut Soup

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

Vegetables, Vegetarian & Vegan

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/

Pumpkin Soup with Roasted Pepper Salsa

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

Roasted Aubergine

This Roasted Aubergine recipe has to be one of the best ways to serve aubergine and is inspired by an Ottolenghi recipe I came across recently. I am buying less and less recipe books as it feels that the market is saturated with books and I find following and interacting with my favourite bloggers for inspiration to be much more satisfying. So in saying so I have been slow to the Ottolenghi fan club. My trip to Beirut has had me yearning for more Middle Eastern recipes so I only recently got my first Ottolenghi books – Jerusalem and Plenty More. In addition I also got a copy of Persiana by Sabrina Ghayour as I have always been intrigued by Iranian cuisine. I have made numerous of the vegetarian recipes from these books and have not been disappointed at all. In other news, I am so excited to share that I have a finalist image in the Food Blogger Category of the Pink Lady® Food Photographer of the Year 2015 competition. The winners will be announced in London on 6 May and the image will be included in the exhibition held at The Mall Galleries, London, SW1 between Thursday 7th and Sunday 10th May 2015. It is close to the 2 year anniversary of this blog and to think that I am in France photographing my first cookbook and have an image on exhibit in London boggles my mind a bit. I am feeling so lucky that my work is being noticed. There is a delicious richness that comes from the flesh marinated with the olive oil, texture and spice from the dukkah, saltiness from the feta, freshness from the herbs and tanginess from the pomegranate. Pomegranates are expensive and a pain to seed but I think really works well here in terms of flavour and adds a beautiful splash of colour. Serve it as an accompaniment to a Sunday roast for a wonderful exotic take on a classic family meal. You could easily serve this recipe as a light vegetarian meal and in that instance I would double the recipe and serve about 2 – 3 slices of aubergine per person with a crunchy salad. Print Yum Roasted Aubergine Ingredients2 large aubergines 4 tbsp olive oil salt and freshly ground black pepper Dressing 3 tbsp olive oil 2 heaped tbsp Dukkah of your choice squeeze of lemon juice Topping micro herbs or chopped parsley 1 – 2 disks feta cheese (optional) seeds from 1 pomegranateInstructionsPreheat the oven to 230C Cut both the aubergines in half lengthways and score the flesh in a criss-cross pattern. Drizzle the aubergine liberally with the 4 tablespoons of olive oil, opening the scores of the flesh for the oil to drizzle into. Sprinkle with the salt and freshly ground black pepper. Place on a baking tray, flesh-side up, and roast in the oven for about 40 minutes until the flesh is cooked through a deep golden-brown. 5 minutes before the aubergine is finished roasting, make the dressing by mixing the 3 tablespoons olive oil, dukkah and lemon juice. Spoon the dukkah oil over the aubergines as soon as they come out of the oven, making sure it gets in the flesh where you scored the aubergine. Top with the herbs, seeds and feta (if used) Adapted from OttolenghiSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/roasted-aubergine/ 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!

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.

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