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Baking

Smoked Snoek Empanadas

This blogging journey is quite an exciting one I have discovered (between all the dish washing and reheated food!). You post your first recipe (with quite a bit of courage) hoping that someone other than your mother will look at it and then one morning you receive an email from a television breakfast show inviting you to the show to make one of your recipes. So this past Thursday I found myself on the Expresso Morning Show, making those delicious Peanut Butter Caramel Slices which has been a hit since I posted them two weeks ago. A huge thank you to the crew at Expresso who made me feel so welcome and made it all look totally effortless! This week’s recipe is a recipe from my favourite blogger, Jennifer Rodda who blogs at Milk and Honey. A few months ago she made these incredibly looking Smoked Trout and Potato Empanadas and since it was something I have never made before, I wanted to try it out and put my own spin on it. I did not play around with the recipe too much but did replace the trout with snoek – a fish found here in the southern hemisphere from Namibia to Western Australia. South Africans mostly cook it on the barbecue with lemon and apricot jam and it is also a favourite smoked and served as a Smoked Snoek Pate. Snoek is on the SASSI green list meaning it has a well managed population and is not overfished. As mentioned, apricot jam is synonymous with snoek on the barbecue so I spread about half a  teaspoon or so of the jam on the rolled out disks of dough before placing the filling on top. The recipe calls for lard in the pastry and I was surprised that it was not that generally available. I did however find a selection of lards and fats at Wellness Warehouse. The pastry is really not a mission to make and I think these empanadas need some kind of a dipping sauce. A sweet and spicy salsa or even a sweet chilli sauce will work really well. Print Yum Smoked Snoek Empanadas IngredientsFor the Dough 450g flour 1 ½ teaspoons salt 50g lard 200ml water 1 teaspoon vinegar 2 egg yolks For the Filling 2 potatoes,peeled and cut into 1cm dice and boiled until tender, drained and kept warm 1 onion, diced 1 clove garlic, mashed 200g smoked snoek, flaked and all bones removed 1 1/2 teaspoons smoked paprika 2 tablespoons chopped pickled jalapeno peppers (optional) juice of 1 lemon 2 tablespoons extra virgin olive oil 4 tablespoons finely chopped parsley sea salt flakes black pepper Other Ingredients 50ml apricot jam 1 beaten egg smoked paprikaInstructionsMake the Dough Combine the flour and salt in a large bowl. Add the lard and rub into the flour with your fingertips until it is evenly incorporated. Mix the water, vinegar and egg yolks in a cup. Add the mixture to the flour mixture and stir with a fork until it comes together. Bring the mixture together with your hands and turn it out onto a lightly floured work surface. Knead for a few minutes until it a smooth dough. Roll into a ball, cover with cling wrap and leave to rest in the fridge for 30 minutes. Make the Filling Fry the onion and garlic over a low heat until soft and slightly caramelised. Add to all the other filling ingredients in a large bowl and gently mix until combined. To make the Empanadas Preheat the oven to 200 degrees C. Line a baking tray with baking paper. Set aside. Divide the dough into 16 even portions. Roll each portion into a ball and on a light floured work surface, use a rolling pin to roll each ball out into a 12cm or so diameter circle. Soften the apricot jam (pop in the microwave for 20 seconds if needed) and spoon about ½ teaspoon of the jam in the middle of the disk of each dough. Top with a spoonful of filling. Brush the edges with beaten egg and fold the dough over the filling to create a semi-circle. Press the edges together firmly and cut off any excess dough with a cookie cutter or pizza wheel. Lay the empanadas onto the prepared baking tray and brush with the rest of the beaten egg and sprinkle with some more smoked paprika. Bake for 20 – 25 minutes, until the pastry is golden and cooked. Serve immediately Adapted from Jennifer RoddaSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/smoked-snoek-empanadas/

Mushroom Phyllo Roll

I had a lovely surprise when Nouvelle Mushrooms delivered a box of their beautiful exotic mushrooms as a generous thank you for taking part in their Blogger Indaba recipe contest. They grow a fantastic range of mushrooms which includes Shiitake, King Oyster, Oyster, Enoki, Shimeji and porcini Mushrooms. And with the exceptional quality, deciding how to prepare them becomes quite difficult as there are just too many ways to enjoy them. I finally decided to go completely vegetarian and made these delicious Mushroom Phyllo Rolls. I think phyllo can make any dish a bit more festive, so these will be great for a family meal or for any kind of occasion where you want to serve something a bit more special. Food is not just about taste but also about colour and texture. In this dish the wilted spinach and roasted peppers not only add flavour but also beautiful colour while the pastry adds a necessary crunchy texture. The spinach and peppers can easily be swapped out for grilled baby marrows (zuchini), roasted butternut squash or any other vegetable of your choice. Just keep different colours in mind and that the vegetables must not be too wet when going into the roll. Print Yum Mushroom Phyllo Roll Ingredients4 sweet peppers 1 clove garlic, finely chopped 1 onion, finely chopped 1ts thyme leaves 1tbs olive oil a knob of butter 750g mushrooms of your choice, roughly chopped 1tb brandy salt and cracked black pepper 200g baby spinach 2 disks feta cheese 8 sheets phyllo pastry – keep them under a damp tea towel to prevent drying out melted butter for brushing the pastryInstructionsPreheat the oven to 200 degrees C Place the peppers on a baking sheet in the top third of the oven and roast for 30 – 40 minutes until soft and the skin is blackened in patches. Remove from the oven and place in a seal-able plastic bag and let the peppers sweat in their own steam for 10 minutes (makes it easier to remove the skin). Remove the skin and pips and cut each pepper into 3 strips and set aside. Reduce the oven temp to 180 degrees C. Melt the butter in the oil in a large saucepan. Add the onion and garlic and fry over a medium heat until soft. Add the mushrooms and brandy and fry until all the liquid has evaporated. Season with salt and pepper and set aside. Bring a pot of water to the boil and plunge the spinach into the boiling water. Remove from the boiling water immediately and refresh the spinach under ice cold water. Drain and squeeze all the remaining water from the spinach so that it is as dry as possible. Take one sheet of phyllo and brush with melted butter. Repeat until you have 4 sheets on top of each other. Place half the spinach on the edge of the sheet closest to you – leaving 2 cm on each side uncovered. Top with half of the peppers. Top the peppers with half of the mushrooms – try not to include any liquid from the pan. Crumble one feta disk on top of the mushrooms. Roll the pastry like you would a swiss roll, tucking in the edges as you roll so none of the filling escapes. Place on a baking tray with the seam below. Repeat the process with the other 4 sheets of pastry and other halves of the filling. Brush the rolls with some more melted butter and bake for about 30 minutes until golden brown and serve.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/mushroom-phyllo-roll/

Broke Brownies for Two from the book Chocolate

This recipe for Broke Brownies comes from Katelyn William’s new book called Chocolate. The book contains 90 original recipes broken into chapters of Speedy, Fruity, Crunchy, Creamy, Fancy, Naughty and Nostalgic. The Broke Brownies come from the Speedy chapter and is a recipe from Katelyn’s childhood best friend, Tammy. The brownies are not fancy or frilly but if the chocolate need strikes (usually at night for me), these will hit all the right notes in a flash. as you are bound to have all the ingredients in your cupboard. I was lucky enough to be asked by Katelyn to photograph the book and said yes in a heartbeat. We shot the book over 10 days in November and December last year using 25kg of chocolate, 18kg of butter and 10kg of sugar! After that it has been a wait of a year to finally hold the finished product in my hand. And what a truly proud moment it is. We worked so hard, ate a lot of cake but it was magical and I think every page in the book shows how much we loved making it. Here are a few of my favourite photos The Cover Katelyn’s Chocolate Cake (page 156) Dark Chocolate Orange Brûlée Custard Slices (page 76) Chocolate Hazelnut Macarons (page 127) White Forest Cake (page 63) Chocolate Amarula Swirl Toffees (page 102) Cocoa Nib Eat-Sum-Mores (page 80) Chocolate Explosion Cake (page 145) Strawberry Champagne Marshmallows (page 143) White Chocolate and Naartjie Malva Pudding (page 46) Back to the Broke Brownies. These are quick and easy to make and will fit any pocket come January. I made these as a quick Xmas treat that does not break the bank, made a bit more festive by adding a handful of toasted and roughly chopped pistachio nuts and some chocolate chips to the mix (also a dollop of melted chocolate on top, purely because it’s Xmas). And I always add some espresso powder to anything chocolate.  I would suggest you use a small loaf tin – about 600ml capacity. If your smallest tin is one litre, double the recipe and bake for a little bit longer and be careful not to overbake. Eat-out-of-the-tin-chocolate-cravings sorted. Or cut into slices, serve with a big dollop of vanilla ice cream and your dessert cravings sorted too. Chocolate is available at all good bookstores and online at Loot.co.za and Exclusive Books. I hear it is selling fast so make sure you get a copy for yourself to indulge in. Print Yum Broke Brownies for Two from the book Chocolate Ingredients1 large egg 125ml white sugar 45g butter or margarine, melted ½ tsp vanilla extract 15g cocao powder 50g cake flour ½ tsp espresso powder ¼ tsp baking powder good pinch of salt InstructionsPreheat the oven to 180 degrees C Grease and line a small loaf tin Beat the eggs and sugar until pale, then add the vanilla and butter and mix Sift the dry ingredients into the bowl with the eggs and whisk until smooth Pour into the loaf tin and bake for 10 – 15 minutes until the top is firm with a few cracks A cake skewer inserted into the middle should come out with a few crumbs stuck to it Allow to cool Eat out of the tin or cut into squares Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/broke-brownies/ I hope you enjoy this recipe for Broke Brownies for Two. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. A few more of my favourite chocolate recipes Peanut Crusted Chocolate Cake Triple Chocolate in a Jar Chocolate Miso Brownies Ginger Crusted Chocolate Brownies    

Apricot Clafoutis

I have been wanting to make Clafoutis for ages. The classic french dessert made with fresh cherries. Which is fine and dandy until you see the price of fresh cherries. Then you have to think of a plan B. Thankfully the traders in the city have started to sell the season’s first apricots and when I saw the piles of apricots the other day, I knew I wanted to bake them in this sweet flan like batter and make an Apricot Clafoutis. Then douse it with even more custard when serving and of course photograph it in all pudding porn glory! But from what  I have read it is only called Clafoutis if made with cherries. If made with other fruit it is called a flaugnarde. Which does not sound nearly as good Clafoutis, so I have decided to keep the name of the recipe as Apricot Clafoutis I looked at various recipes from Julia Child, Nigel Slater and Bill Granger but decided on a recipe from Trish Deseine. The only added ingredient was a good pinch of salt and I replaced half the milk with pouring cream. Bake the pudding in a shallow dish so that you get a fair amount of fruit peaking through the batter. Serving it with cold custard is most probably not the traditional way of having this dessert but I loved the contrast between the warm baked custard like pudding and the cold custard. Make your own but store bought custard is just as good. The tartness of the apricots providing a good contrast to the sweetness of the dish If you do not want to use apricots, you can use pears, other stone fruit like peaches or plums and fresh berries will be quite divine . The sprinkle of icing sugar is completely optional but makes the dish just that more festive. Print Yum Apricot Clafoutis Ingredients25g butter 5 eggs 140g caster sugar 80g plain flour 250ml full-fat milk 250ml pouring cream 1/2 tsp vanilla extract good pinch of salt 500g fresh apricots, halved and pittedInstructionsPreheat the oven to 190 degrees C. Use the butter to grease a medium-sized and shallow oven-proof dish. Beat the eggs with the sugar. Add the flour and then the milk & cream and the vanilla extract and salt, mixing well to get rid of any lumps. Put the apricots in a dish and pour the batter in the dish from the side, trying not to cover all the fruit and that some still sticks through the batter. Bake the clafoutis for about 45 minutes until it is golden. Remove from the oven and leave to cool slightly before sprinkling with some icing sugar (optional) and serve with custard on the side. Adapted from Trish DeseineSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/apricot-clafoutis/  

Breads

Flatbreads with Grilled Zucchini dressed in Lemon and Hemp Seed Oil

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

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

Courgette and Ricotta Tzatziki Bruschetta

  This is without a doubt my dish of the summer and I will be serving it over and over again. The charred smokiness of the courgette and toasted bread blends wonderfully with the garlicky creaminess of the ricotta tzatziki  plus hits of added freshness coming from the mint. It is just perfect served with a cocktail, will add a beautiful freshness to a platter of antipasti or a colourful start to an al fresco summer lunch. The original recipe is from Gordon Ramsay’s Ultimate Home Cooking book which I was fortunate to win in a Food24 competition. It is a lovely book with a number of recipes I am dying to try. I tweaked the ricotta topping and made it into a ricotta tzatziki which I think adds even more summer to the dish. Pair the bruschetta with the Flat Roof Manor Pinot Grigio which is the ideal companion to a summer’s day picnic or outdoors meal. The wine will be a great pairing with the ricotta topping and still light enough to not overpower the delicate courgettes. Print Yum Courgette and Ricotta Tzatziki Bruschetta Ingredients250g ricotta cheese 1/2 english cucumber, deseeded 2 teaspoons salt 1 clove of garlic, finely mashed juice of 1 lemon 10 courgettes, cut into diagonal slices 5mm thick olive oil for drizzling 8 – 10 thick slices ciabatta bread 10 mint leaves, thinly sliced salt and pepper for seasoningInstructionsGrate the cucumber, place in a colander and sprinkle with the salt. Let it stand to drain for about an hour. After an hour, gently squeeze the cucumber to remove the liquid and place it in a bowl with the ricotta, garlic and lemon juice. Mix well, add some black pepper and check if the mixture has enough salt. Keep in the fridge until needed. Place the courgette slices in a bowl with a good splash of olive oil, add a pinch of salt and black pepper and toss to coat. Heat a griddle pan until very hot and (in batches) add the courgette slices in a single layer. Cook for about 4 minutes on each side until slightly softened and striped on both sides. Transfer to a plate and set aside until all the courgettes are cooked. Once the courgettes are done griddle the slices of bread until golden and toasted on both sides. Spread the bread with the tzatziki, top with courgette slices and garnish with the mint leaves. Serve immediatelySchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/courgette-ricotta-tzatziki-bruschetta/ * This recipe forms part of the Flat Roof Manor Food and Wine Pairing Series More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Naan Breakfast Pizza

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

Breakfast

Dutch Baby

A Dutch Baby is not Dutch and neither is it a baby. Derived from the German Pfannkuchen, it is a large puffy pancake fit for a celebratory breakfast with minimal fuss or to make an ordinary midweek meal all the more special with a delicious dessert. You make a thin pancake batter, pour it into a blazing hot cast iron pan and place it in a hot oven. The batter puffs up around the edges and rises higher and higher, while turning a beautiful golden brown colour. Your kitchen smells amazing and once you have removed it from the oven, the steam in the cooked batter evaporates and the middle will sink. The sunk middle is a perfect spot to be filled with fresh berries, icing sugar, double cream yoghurt and a few good squeezes of lemon. I drizzled the Dutch baby with a few spoonfuls of vegan coconut caramel sauce for some added luxury and flavour. This recipe for a Dutch Baby comes from my friend Errieda du Toit’s new book called Tuistafel. Directly translated as “Home Table” the richly illustrated and photographed book is a collection of Errieda’s recipes, her mother’s, her husband’s and her friends’. There is a love and joy in the air when Errieda talks about food, a number of conversations I have had the privilege in sharing. Her passion and knowledge on food, its history (and not just about South African food) seem limitless and I can talk food (and eat food) with Errieda for hours on end. Tuistafel is a delicious mix of old and new with quick trips to far flung places like Vietnam, Korea, Italy and Lebanon. I am also immensely proud that the Tabbouleh recipe I was given on my trip to Beirut a few years ago is also featured in Errieda’s beautiful book. Enjoy! I have partnered with Nikon South Africa and will present a Food Photography Workshop on the 16th of March 2017 in Cape Town. I will spend the morning showing how I create and style an image and then hand over to participants to style and photograph their own images. I am really looking forward to this workshop and hope to see you there. Follow this link to book your spot. Print Yum Dutch Baby Ingredients125ml cake flour 125ml milk 3 large eggs, lightly beaten pinch of salt pinch of grated nutmeg 60ml butter To Serve: lemon juice to sprinkle sliced berries icing snow full fat yoghurt or creme fraiche or sour creamInstructionsPreheat the oven to 220 degrees C Place a 24cm cast iron pan on a low rack and heat for 8 minutes until very hot Whisk the flour, milk, eggs, salt and nutmeg in a mixing bowl (or food processor) until just combined. Do not overmix Carefully melt the butter in the hot pan and swirl to coat Pour in the batter and bake until puffed and golden brown for about 20 – 25 minutes Do not open the oven while baking Take out of the oven (the middle will sink in) Sprinkle with lemon juice and top with berries, icing sugar and yoghurt or cream if desired Serve immediately From Errieda du Toit’s book – TuistafelSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/dutch-baby/ Click here for more baking with baking recipes. More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube  

Coconut and Flaxseed Porridge with Spiced Almond and Date Butter

Coconut and Flaxseed Porridge with Spiced Almond and Date Butter is quite a mouthful but then luckily it is a tasty and pretty healthy mouthful. I recently received some products from Crede Natural Oils and in the parcel were packets of coconut flour, flaxseed flour (also known as linseeds) and some nut butters. I am always keen to bake with “alternative” flours but have read that coconut flour is quite tricky so shelved that idea. I did not want to make pancakes – there are enough coconut flour pancakes out there – so decided to mix the two flours and make a porridge instead. Coconut flour is high in fiber and protein as well as being gluten free and the flaxseed flour is packed with omega 3 essential fatty acids so it makes for a wholesome and healthy breakfast that will keep you feeling full for quite a while. A side note on flaxseed flour – you can use the flour to make a “flax egg” to replace chicken eggs if you need to bake without eggs. Mix 1 tbsp flaxseed flour with 2.5 tbsp water. It works well for pancakes, muffins, brownies and cookies. You can get more info over at the Minimalist Baker. The porridge is pretty straight forward to make, tasty and packed with protein. As with all porridge you need to amp up the flavour and texture so I added seeds and berries and made a quick spiced almond and date butter to dollop on top of the porridge. It adds richness and fabulous flavour to the porridge and the butter is as good spread on biscuits or toast. Or even a spoonful as a quick treat. The dates add enough sweetness so there is no need to add any sugar in my opinion. I added coconut sugar to the porridge but find coconut sugar very sweet and think you get enough sweetness from the berries and dates so it is entirely optional and add it to your preference. The recipe will make a few servings so store any leftover porridge in the fridge and reheat it gently in the microwave for breakfast the next day, before adding the nut butter, seeds and fruit. Enjoy! Our first Food Photography Workshop of 2017 will take place on the 5th of February 2017. All the details can be found here and do let me know if you would like to join us on this creative and fun day at the most beautiful location. Click here for more delicious breakfast recipes   Print Yum Coconut and Flaxseed Porridge with Spiced Almond and Date Butter IngredientsPorridge ¼ flax seed flour ¼ cup coconut flour ¾ cup coconut milk (or any other vegan milk or dairy milk) 1¼ cup water 2 tsp coconut sugar (optional) ½ tsp vanilla extract good pinch of salt Nut butter 8 soft medjool dates 3 tbsp peanut butter 3 tbsp almond butter ¼ tsp ground cinnamon InstructionsBlitz butter ingredients until combined but the dates are still chunky. Add some boiling water if the butter is too thick Mix all the ingredients for the porridge in a small pan and simmer until warmed through and thickened Add some boiling water if the porridge is too thick Serve with a dollop of nut butter, toasted coconut and seeds and fresh berries The recipe makes about 3 servings. Story any leftover in the fridge and warm gently the next day before adding the fruits, seeds and nut butter.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/coconut-flaxseed-porridge/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube ** Disclaimer: Flour and Nut Butters provided by Crede Natural Oils

New Year’s Resolution Smoothie

After the Lemon Meringue post I have to do (some) repentance and I can’t think of anything healthier to get the New Year started than this smoothie. This makes for an easy on the go breakfast or light lunch to keep the calories in check as we try to even out December’s deliciousness. They say almonds are “better” than peanuts so you could perhaps replace the peanut butter with almond butter but I think the peanut butter flavour works quite well with the banana. Happy New Year everyone! Print Yum New Year’s Resolution Smoothie Ingredients250ml water 125ml fat free plain yoghurt 1 fresh or frozen sliced banana a handful fresh or frozen berries 2 heaped tablespoons oat bran 2 heaped tablespoons ground almonds 1 heaped tablespoon peanut butter (no sugar added) splash of vanilla extractInstructionsPut all the ingredients in a liquidiser and process until smooth and well mixed. For a colder smoothie add a few blocks of ice to the mixture before processing. Makes 2 cupsSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/new-years-resolution-smoothie/  

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 Roasted Figs With Ricotta and Parma Ham 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

Cocktails and Drinks

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! I hope you enjoyed this recipe for Passion Fruit Champagne. Share it with me by tagging @heinstirred and using 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  

Sgroppino

If I can’t get to Venice for New Year then Venice will just have to come to me. And I think Sgroppino is one of the most delicious ways to make that happen.  I came across the drink in Diana Henry’s new book titled Simple – effortless food, big flavours. I love Diana’s recipes and have made a few for the blog, namely Sumac Roast Tomatoes, Lentils and Dukkah Eggs and the delicious Whole Roast Masala Chicken that also appears in Simple. The book’s cover is so incredibly beautiful that I just could not resist buying it as a Christmas gift for myself . Sgroppino is a famous Vinetian cocktail consisting of lemon sorbet, vodka and prosecco. It is so refreshing and perfectly suited for our summery New Year’s celebrations. I have unknowingly made my own version of the cocktail with the Fabulously Festive Cocktail, which is a spoonful of frozen berry juice, topped with vodka and bubbly. I felt that store bought lemon sorbet would be too sweet so made my own sorbet in order to manage the right amount of acidity and citrus from the lemon. I used David Lebovitz’s lemon sorbet from his book The Perfect Scoop. I added a good pinch of salt (as I always do with sweet recipes) and added extra lemon juice until I had the right acidity as I wanted the cocktail to be tangy and utterly refreshing. Sgroppino should be properly shaken and served in a foamy froth but I am of the same opinion as Diana and love the look of the sorbet floating in the glass. I also love the bits of the sorbet as you drink it. If you want to tone down the alcohol, omit the vodka since the cocktail is delicious with just the sorbet and bubbly. And of course use any bubbly of your choice, any will do not just prosecco. In fact I ran out of cold bubbly the other evening and made the cocktail with sorbet topped up with apple cider. It was really good! Enjoy! This is my last post for the year and I want to wish all my readers the most amazing and delicious 2017. I already have a few recipes made and photographed and can’t wait to share them with you in the new year. Print Yum Sgroppino IngredientsLemon Sorbet: (makes about 500ml) 320ml water 100g sugar good pinch of salt 1 lemon 125ml lemon juice more lemon juice to taste Cocktail: 6 scoops lemon sorbet 6 glasses half filled with chilled prosecco, sparkling wine or champagne 6 tbsp vodka (optional) InstructionsTo make the sorbet: In a medium, nonreactive saucepan, mix half of the water and all the sugar and salt Grate the zest of the lemon and add to the water Heat while stirring until the sugar has completely dissolved Remove from the heat, add the rest of the water and chill in the fridge Once chilled, stir in the lemon juice and taste the mix if it needs more lemon juice Freeze the mix in an ice cream maker according to the manufacturer’s instructions To make the cocktail: Carefully add the sorbet to the half filled glasses of prosecco or bubbly (it will froth up) When the froth has died down, top with some more prosecco Add the vodka and serve immediately Adapted from Diana Henry Sorbet adapted from David Lebovitz Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/sgroppino/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Fabulously Festive Cocktail

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

Frosé with Rose Water and Pink Peppercorns

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

Chocolate

Gluten Free Chocolate Puddings

This recipe for Gluten Free Chocolate Puddings is based on a Sophie Grigson recipe I saw many years ago on one of her cooking shows.  I have always kept it at hand as it makes dinner party entertaining so much easier. Instead of having to leave your guests to go whip up a hot chocolate dessert you can pre-make the batter and freeze the individual puddings until you are ready to bake and serve them as dessert. Which means you could make the pudding a few days in advance already. (I also love the idea of having a few puddings stashed in the freezer to answer to some late night chocolate craving). I think you could use any of the dark chocolate flavours but for me chocolate always need two other flavours ie coffee and vanilla which I have added to the recipe so keep that in mind when choosing a chocolate flavour to make the pudding. These need to be served immediately and as much as I won’t really call them soufflés they are light, do rise up and slowly start collapsing once you have removed them from the oven. So my suggestion would be to place them in a pretty ovenproof dish so you can take all the puddings to the table in one go. I think some sort of berry is a must to cut the richness. Frozen berries will work in winter when fresh ones are not around. If you really want to amp up the coffee flavour and the decadence of it all, serve a coffee liquor with the pudding to spoon over as you eat it. Delicious! Print Yum Gluten Free Chocolate Puddings Ingredients4 tbsp double cream 2 tsp instant espresso powder 2 tsp boiling water 1 tsp vanilla extract 250g dark chocolate, finely chopped 90g caster sugar 4 egg yolks 6 egg whites pinch of salt icing sugar, for dusting To prepare the ramekins soft butter caster sugarInstructionsButter 6 small ovenproof ramekins, each large enough to take 200-300ml and dust with caster sugar. Put the coffee powder and boiling water in a small bowl and mix until dissolved. Pour into a large saucepan (large enough to take the chocolate) with the vanilla extract and cream and bring up to the boil. Add the chocolate, remove from the heat and keep stirring until the chocolate has melted. Stir in the sugar and add the egg yolks, one at a time, mixing well after each addition. Whisk the egg whites with the salt until stiff and fold one large metal serving spoon of the egg whites into the chocolate mixture. Mix until the egg white is incorporated into the chocolate. Fold in the rest of the egg whites, taking care not to beat out too much air. Pour into the prepared ramekin dishes, cover with cling film and place in the freezer until ready to bake. Preheat the oven to 200 degrees C Bake for 20-25 minutes until well risen. Dust with icing sugar (optional) and serve immediately with fresh raspberries and the rest of the double cream if desired. Adapted from Sophie GrigsonSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/gluten-free-chocolate-puddings/ 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!

Triple Chocolate in a Jar

The only thing better than chocolate has got to be 3 types of chocolate. At the same time. As in this recipe for Triple Chocolate in a Jar to be precise. Triple Chocolate in a Jar is three types of chocolate prepared three ways. It is all kinds of delicious chocolate and I am serving it in in a jar. Because it is so good that you can take it to work with you! And the best part is that is a dream to make. Bash some chocolate biscuits for one of the layers. Make a quick and easy cheesecake mix with cream cheese, dark chocolate and cream as another layer. The next step is to make a white chocolate mousse by whipping some cream and melted white chocolate together and use that the crowning chocolate layer. There is absolutely no fuss in getting this dessert ready. The addition of the cacao nibs adds some texture and a slight bitterness to the crumbs that I think you need with all the richness of the other two layers. The nibs are not always readily available it seems and it is not a train smash if you do not add it to the biscuit crumbs. Some chopped nuts will work well too. I added a few raspberries as garnish and the tartness of the berries work so well with chocolate. For added pretty I sprinkled some chocolate flakes on top. To make the dessert a tad more festive I would add a layer of raspberries as well. Not only will it look great it will taste delicious too. Enjoy! Print Yum Triple Chocolate in a Jar IngredientsChocolate Cheesecake 250g cream cheese 100g dark chocolate 60ml caster sugar 50ml cream Chocolate Mousse 80 g good-quality white chocolate 200ml cream Cookie layer 100g chocolate cookies, bashed to crumbs 20ml cocoa nibs To serve raspberries chocolate flakes InstructionsBring the cream cheese to room temperature and soften with a spoon Melt the dark chocolate in a double boiler, remove from the heat and set aside for a few minutes Add the chocolate, sugar and cream to the cream cheese and mix well Spoon in the bottom of 4 jars Top the cheesecake with the cookie crumbs and sprinkle with a few cacao nibs Place in the fridge Melt the white chocolate in a double boiler, remove from the heat and set aside for a few minutes Whisk the cream until soft peaks and fold in the melted chocolate while the chocolate is still warm Mix well and spoon on top of the cookie layer in the jar and place back in the fridge to chill Place a few raspberries on top and sprinkle with some chocolate flakes when ready to serve Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/triple-chocolate-jar/ Here are a few more of my favourite chocolate recipes Molten Salted Caramel and Chocolate Puddings Chocolate Dukkah Chocolate Beetroot Cupcakes This recipe first appeared in the Sunday Times Food Weekly More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Tahini Choc Chip Banana Bread

Banana Bread is one of those baking recipes that epitomizes home baking to me. It is also one of those baking recipes that are so easy to make and many first time bakers could muster at the first go. A “standard” banana bread recipe also offers the opportunity to play with all kinds of flavours and this recipe for Tahini Choc Chip Banana Bread turns that standard recipe on its head with the addition of extra virgin olive oil, tahini and dark chocolate chips. The original recipe comes from the fabulous Claudia that blogs as The Brick Kitchen. I am convinced that trend wise, tahini is the new turmeric and we will be seeing it in a lot of recipes this year. And because of that I was immediately drawn to the flavour combination of tahini, dark chocolate and banana. It is a rich bread with a lovely soft crumb and the walnuts add a crunchy texture but is optional. I did not change the recipe too much but found it quite sweet the first time I baked it. I then reduced the sugar to 85g for the second test. The dark choc adds a good bitterness to the sweetness and the tahini adds a nutty depth of flavour but does not overpower. I am quite sure that peanut butter will be really good too as a replacement for the tahini. I hope you enjoy this recipe for Tahini Choc Chip Banana Bread. If you’ve made the recipe share your dish with me by tagging @heinstirred on Instagram with the hashtag #heinstirred. Print Yum Tahini Choc Chip Banana Bread Ingredients¼ cup Baleia Extra Virgin Olive Oil ¼ cup tahini 85g brown sugar 2 eggs 1 tsp vanilla extract 330g mashed ripe banana (about 3-4 large) 130g flour 1 ¼ teaspoon baking powder ½ tsp salt 80g ground almonds 100 g dark chocolate drops 75g toasted walnuts, roughly chopped (optional) 1 banana for the top of the bread Sesame seeds to sprinkle (optional) InstructionsPreheat oven to 180°C and line a loaf tin with baking paper. Whisk together olive oil, tahini, brown sugar, eggs and vanilla extract Stir in the mashed banana Sift over the flour, baking powder and salt and fold in to combine Add the ground almonds and mix to combine Stir in the dark chocolate drops and walnuts if used Pour into tin and top with a halved banana pieces and sprinkle with the sesame seeds Bake 40-50 minutes until a skewer inserted in the centre comes out just clean Leave to cool completely in the tin Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/tahini-choc-chip-banana-bread/ ** Olive Oil provided by Baleia Extra Virgin Olive Oil. I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples. More photos, food and travel stories on: Instagram Pinterest Twitter Facebook A few more of my favourite recipes using bananas : Vegan Roasted Banana Ice Cream Bacon Peanut Butter Banana Bread Peanut Butter Banana Bread with Peanut Streusel      

Peanut Crusted Chocolate Cake

I think this Peanut Crusted Chocolate Cake is so good and am quite excited to share the recipe. I was reading an article that mentioned Margot Henderson’s Turkish Coffee Cake and the sound of the cake was too good to resist and I thought the recipe was quite interesting and set about to bake it. I liked the idea of the flour being half white and half wholewheat and even more so was intrigued by the method of halving the flour and butter mixture, one half forming a crust and the other half getting sour cream, eggs and bicarb to form a batter that bakes on top of the slightly chewy crust. My first attempt at the cake was not that great as I found the amount of bicarb just too much, leaving a soapy taste in the mouth. I then made it again, halved the bicarb and added some chopped peanuts to the crust part of the mixture. It came out much better and I was happy to share it on here. Then one morning I decided I was going to turn it into a chocolate cake. Added cacao to the flour (reduced the bicarb a tad more) and added chopped roasted peanuts to the crust mix. Happy days as it turned out delicious and a bit different from a usual chocolate cake. And I do like the whole-wheat flour in the recipe as it gives the cake a more substantial “bite”. Over and above changing the recipe into a chocolate cake, I reduced the sugar and added salt. I also used a used a 20 x 20 cm tin so it baked a bit longer than the original recipe. Any chocolate frosting of your choice will be a great topping but you could slather it with a rich chocolate ganache or even some salted caramel. Or serve each square with a scoop of vanilla ice cream and some fresh berries if in season. I hope you enjoy this recipe for Peanut Crusted Chocolate Cake. If you’ve made the recipe share your dish with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Print Yum Peanut Crusted Chocolate Cake Ingredients100g wholemeal flour 100g plain white flour 200g soft brown sugar 50g cacao 1 tsp ground cinnamon ¼ tsp salt 175g butter cut into cubes 50g peanuts, chopped ¾ tsp bicarbonate of soda 250ml sour cream 4 tbsp very strong espresso coffee 2 eggs, beaten 1 tsp vanilla extract InstructionsPreheat the oven to 180°C Put the flours, sugar, cacao, cinnamon and salt into a large bowl and mix together then rub in the cubed butter until you have an even crumble. Divide the mixture in half and add the peanuts to the one half Mix the peanuts into the mixture and press into a 20cm x 20cm cake tin Add the bicarb, soured cream, espresso coffee, eggs, vanilla to the other half of the flour mixture and mix well with a whisk Pour into the cake tin and spread evenly with a spatula Bake in the preheated oven for about 40 mins until firm, springy to touch and a toothpick inserted in the middle comes out clean. Leave to cool completely in the tin Top with a chocolate frosting, ganache or caramel topping of your choice or serve as is with vanilla ice cream Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/peanut-crusted-chocolate-cake/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook A few more of my favourite chocolate recipes : Gingernut Crusted Chocolate Brownies Gourmet S’mores Peanut Butter, Caramel, Chocolate Tart

Chicken

Chicken Tray Bake

After about a year of blogging I have not yet been able to establish this blog’s main “identity” for myself. My aim each week is to have an interesting and tasty recipe that works but I want readers to love the photographs more than anything else. That is after all the main purpose of the blog, essentially a vehicle for me to grow my craft as a very new to the scene food photographer. The one identity I know this blog is not, is a treasure trove of midweek meals.  I try to eat pretty sensible during the week and since I am just cooking for myself, week day meals are straight forward and hardly blog worthy. But saying that, I do think this chicken tray bake is the perfect mid week meal. It does not take any effort to get it all together and the oven does the rest of the work. Roast some veggies in another tray and make some cauliflower mash to soak up the gravy, and you have a very satisfying meal ready within an hour. Good enough to invite a few friends over for a comforting winter meal with a bottle of Flat Roof Manor Merlot. Remember the dish will only be as good as the ingredients. So good quality free range chicken and good quality, flavourful sausages are an absolute must. Print Yum Chicken Tray Bake Ingredients6 pieces of chicken with skin 6 individual sausages (good quality pork, beef or lamb) 1 tsp salt ½ tsp cracked black pepper 1 tbs of your favourite herb and spice mix for chicken ½ cup Flat Roof Manor Shiraz 4 cloves of garlic, bashed 1 onion, cut in half horizontally and then quartered 1 stem fresh rosemary, cut in smaller pieces handful of baby tomatoesInstructionsPreheat the oven to 200 degrees C. Place the chicken in a ziplock bag, add the salt, pepper and herb & spice mix and give it a good shake to coat the chicken. (I used a mixture of salt, pepper, chicken spice, baharat, dried chilli flakes). Pour the wine in a baking tray. Place the garlic, chicken, sausages and onions on top of the red wine. Dot with the cut sprigs of rosemary and sprinkle the baby tomatoes on top. Bake for 20 minutes covered in foil, remove the foil and bake for a further 30 – 40 minutes until the chicken and sausages are cooked and the chicken skin is golden brown and crisp. Pop it under the grill for a few minutes to crisp up further if needed.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/chicken-tray-bake/  * This recipe forms part of the Flat Roof Manor Food and Wine Pairing Series

Perfect Roast Chicken

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

Chicken and Chickpea Coconut Curry

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

Best Peri Peri Chicken Ever

I have posted this recipe for Peri Peri Chicken before – back in March 2014 – but after making the recipe part of a chicken feature for the Sunday Times Food Weekly recently, I wanted to share it again with updated photos and because it is so incredibly delicious. It is my favourite chicken recipe of all time.   We South Africans love our peri peri chicken, you will find many peri peri restaurants and I guess the fast food chain Nandos must have played a role in spreading the word about this delicious Southern African way of cooking chicken as they opened more and more branches all over the world. Peri Peri (or Piri Piri) is also called African bird’s eye chili. It is a small chili that grows in southern Africa as well as Nigeria and Ghana, South Sudan and Ethiopia. Peri Peri sauce is Portuguese in origin and is made and used mostly in South Africa,  Angola, Namibia, Mozambique and South Africa. The sauce in this recipe (originally from Donna Hay and I found this recipe on Feasting at Home) is a very loose interpretation of a peri peri sauce (for which there is no definitive recipe as far as I know). I played around with the recipe and it is basically a spicy sauce to marinade and baste the chicken with while it roasts. What makes this recipe even better is the layer of thinly sliced potatoes soaking up all the sauce and chicken fat as the chicken roasts. Next level comfort food I promise you. I had a bottle of chipotle (smoke-dried jalapeno) paste which I used in the recipe. I loved the smokiness that it added to the marinade and think it is quite essential in this recipe. But feel free to substitute if you can not find smoked chili. Also amend the amount of chili you use to your personal taste. But do make it! You will not be disappointed. And make sure to read the wonderful wine pairing by Cape Wine Master, Conrad Louw just below.   Wine Pairing by Conrad Louw CWM : When pairing wine with food, as previously mentioned, your wine choice has the potential to turn the dish into something really awesome.  However, it can also be a mediocre experience.  So the factors you always need to keep in mind when pairing wine with food, are: the weight, acidity, sweetness, salt, tannin and flavour characteristic and intensity.  So depends on how much heat you want to add to the Peri-Peri, you might want to consider beer.  South Africa has so many fantastic craft beers on the market, that your choices would be endless.  But we are talking wine now. A variety many people used to know ages ago, but of late as a single variety, has become rather scarce, is Cinsault or Cinsaut (pronounced “sin-so”). It is usually used as a blending partner to other varieties. Cinsaut had its origins in Languedoc, France, and is proudly one of the parent grapes of our own Pinotage.  It was crossed with Pinot Noir, and was previously called Hermitage. Depending on the oaking regime the flavour profile of Cinsaut can vary from raspberries and strawberries, with a touch of vanilla; to cherries, exotic spices like cardamom and musk, with smoky cigar tobacco and leather.  Cinsaut is a lighter style wine but absolutely delicious to drink.  Of late, there is a revival towards Cinsaut, and many winemakers have changed their approach to winemaking when it comes to Cinsaut. I love smoked jalapenos and smoked paprika, so when it came to trying Hein’s chicken out, I grabbed my recently acquired bottle of Eenzaamheid Cinsaut 2015 (Wine of Origin Paarl).  It was a delicious match, and the danger exists that you may want to open a second bottle before you are done with this “weekend comfort food”. Serve it slightly chilled. Ask your wine merchant to assist you in obtaining a good bottle of Cinsaut.   Print Yum Best Peri Peri Chicken Ever Ingredients1 whole chicken 700g potatoes, thinly sliced and covered with cold water until needed salt leaves from a few sprigs of thyme Peri Peri Marinade: 2 smoked jalapeños chillies or 3 tsp chipotle paste (or more to taste) 1 tsp dried chilli flakes (or more to taste) 2 tbsp smoked paprika 5 cloves of garlic 2cm piece fresh root ginger, peeled and sliced ¼ cup red or white wine vinegar ¼ cup Baleia Extra Virgin Olive Oil 1 tbsp dark brown sugar 1 tbsp salt good squeeze of lemon juice fresh limes for serving InstructionsPreheat the oven to 200 degrees C Rinse the chicken inside and out and pat dry Place on a cutting board, breast down and using your knife or kitchen scissors, cut along both sides of the backbone to remove it. Turn the chicken over and press it flat. Place all the marinade ingredients in a food processor and blend to a paste Taste the heat of the marinade and add more chilli or chilli flakes if needed Brush a thick layer of marinade on the bottom of a fairly deep roasting pan Remove the potatoes from the water and pat dry Place the potatoes on top of the marinade and sprinkle with some salt and the thyme leaves. Brush the chicken all over with about half of the marinade (don’t worry if some of the marinade ends up on the potatoes, you want that to happen) Place the chicken skin side down on the potatoes, place in the oven and roast for 15 minutes Turn the chicken over, brush the chicken all over with half of the left over marinade and roast for a further 15 minutes Brush the chicken again with the last bit of marinade and roast for a further 20 minutes until cooked and the juices run clear when you pierce the thigh Return the chicken to the oven and increase the heat of the oven up to grill and grill the chicken for about 10 minutes to crisp the skin (you want the marinade to scorch a bit but keep an eye not to burn the skin too much) Let the chicken rest for 10 minutes While the chicken rests, gently stir the potatoes through the juices in the pan and place back in the oven under the grill for about 10 minutes until the potatoes are golden brown and crispy on top (keep a watch that it does not burn) Serve the chicken and potatoes with a few wedges of lime to squeeze over the chicken (and lots of serviettes!) Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/best-peri-peri-chicken-ever/ * This recipe first appeared in the Sunday Times Food Weekly ** 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. More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook

Christmas and Holidays

Frozen Watermelon Margarita

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

Baked Camembert Focaccia with Honey and Dukkah

Whether we are ready for it or not, we are hurtling into party season. Be it cozy festive dinners inside or lazy day barbecues around the pool I do think this Baked Camembert Focaccia with Honey and Dukkah will fit with any occasion you are preparing for. Crusty freshly baked bread with a round of oozy warm camembert in the middle, drizzled with sweet honey and topped with a sprinkle of sea salt and dukkah makes for an impressive snack to nibble on. Serve it straight from the oven for maximum flavour. If you do not have the time or inclination to bake your own focaccia get some bread from the bakery but make sure it is more of a flat bread than a usual loaf style. I love the combination of salt and sweet with the softness of the bread and the richness of the cheese. You can play with the flavours as well. Use a nutty dukkah with pistachios for instance (it will look so pretty) or replace the dukkah with a dusting of baharat or za’atar. You could replace the honey with maple syrup or add flavour by using different kinds of honey (I do think the bread works well with the added sweetness but you can serve it without). If you know your guests love their cheese, add two rounds of camembert to the bread in stead of just the one. Enjoy! On a photography note, I recently started playing with Dreams and Spark Lightroom Presets to mix up my editing workflow and force my eye out of its usual editing routine. The image below was edited with one of the Dreams and Spark Matte presets and I then added a few tweaks of my own. I must say I quite like the faded and almost smoky dark look of the image and it is definitely different from my usual style: Click here for more festive recipe ideas Print Yum Baked Camembert Focaccia with Honey and Dukkah Ingredients500g white bread flour 10g sachet dried yeast 10ml sugar 7½ ml salt 300ml lukewarm water extra virgin olive oil sea salt fresh thyme 1 wheel camembert cheese honey for drizzling dukkah for sprinkling InstructionsPlace the flour, yeast, sugar and salt in a large bowl and make a small well in the middle Slowly pour the water into the well while mixing with a fork Mix until all the ingredients start coming together, and then knead for about 10 minutes until you have a smooth, soft dough that springs back to the touch Lightly oil a large bowl with some olive oil and transfer the dough to the bowl Cover with a damp kitchen towel and leave to prove in a warm place for about 30 minutes until doubled in size Lightly oil a baking tray, punch down the dough and spread the dough out to cover the tray Using your fingers, push down roughly on the dough to make dips and wells Drizzle with extra virgin olive oil, sprinkle with some sea salt and fresh thyme Leave to prove in a warm place for 20 minutes Preheat the oven to 200 degrees C Bake the focaccia for 20 minutes until golden on top and cooked through Remove from the baking tray and place on a cooling tray to cool down Once the focaccia is cool enough to handle, place back on the baking tray and preheat the oven to 170 degrees C Carefully slice the focaccia into about 2cm x 2cm bit sized squares making sure not to cut through the bottom crust Use the camembert wheel to cut a circle in the middle of the dough for the camembert to fit into Remove the bread within the circle but leave a bottom of bread crust for the cheese to stand on Turn the camembert on its side and cut the top off and place the wheel in the hole, cut side up Drizzle the focaccia with more olive oil, letting the oil drip between the cut segments Bake for 25 minutes until the cheese is melted If the focaccia is browning too much, cover lightly with foil to keep from browning As soon as the focaccia comes out of the oven, drizzle liberally with honey, sprinkle with some dukkah and sea salt and serve immediately Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/baked-camembert-focaccia/ This recipe first appeared in the Sunday Times Food Weekly More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Chocolate Fruitcake

Also affectionately known as the “Get Me Out of Betty Ford Fruitcake” I am brave enough to say this cake is better than my mother’s and grandmother’s (on both sides) fruitcakes. I absolutely love fruitcake, could it eat all year long and have yet to buy a cake from a retailer that is really good. It is not a cheap cake to bake but for a little bit more than what you’d pay to buy a small cake I do think it is worth baking yourself. The cake started out as Nigella’s Chocolate Fruitcake but is now in its 3rd version. My first attraction to the recipe was the simplicity, the addition of coffee and cocoa which adds a wonderful depth to the cake as well as the relatively short resting period after baking which means you can still produce a fantastic cake in just over a week before Christmas. I increased and varied the fruit and alcohol as I like the cake to be rich, dark, with masses of fruit and very moist. The original recipe did not call for soaking the fruit overnight but I definitely think it improves the flavours. It is so good that I do imagine anyone would want to escape the Betty Ford clinic to try the cake! Tip: when it is winter and oranges are in season – zest a whole batch and store it in the freezer to have a summer stash of orange zest available. Print Yum Chocolate Fruitcake Ingredients350g dried prunes, chopped 250g prepacked dried fruit cake mix 125g raisins 125g sultanas 100g glace cherries 175g butter 175g brown sugar 175ml honey 100ml Tia Maria or coffee liqueur 50ml Van der Hum liqueur juice and zest of 2 oranges 1 teaspoon mixed spice 2 tablespoons cocoa 1 teaspoon instant coffee pinch of salt 3 eggs, beaten 175g flour 100g ground almonds 100g mixed nuts of your choice, roughly chopped (optional) 1/2 teaspoon baking powder 1/2 teaspoon baking soda ¼ teaspoon salt 100ml rum or brandy 50ml sherry brandy or rum for brushing during restingInstructionsPlace the fruit, butter, sugar, honey, orange juice and zest, Tia Maria, Van der Hum, mixed spice, cocoa, coffee and salt in a saucepan and slowly bring to a slow boil while stirring. Simmer for 10 minutes. Cool and let it stand overnight in the fridge. Cover the mixture with plastic wrap touching the mixture to avoid a skin forming. Remove the fruit from the fridge the next morning and let it come to room temperature for a couple of hours which will make it easier to mix with the other ingredients. Pre-heat the oven to 150 degrees C. Line the sides and bottom of a 22cm loose bottom cake tin with baking paper. The sides of the tin needs to be about 7cm and use two strips of baking paper to line the sides – it is easier to work with than one long piece. Also make sure the paper is about 3cm higher than the edges of the tin. In a large bowl, add the eggs, flour, almonds, nuts (if used), baking powder, baking soda and salt to the fruit mixture and mix well. Carefully pour the mixture into the prepared tin and bake for about 2 hours until the cake is firm and the top is quite shiny. Start testing if the cake is cooked 15 minutes before 2 hours are up by inserting a sharp knife into the middle of the cake. Do not worry if there is a very slight bit of moist batter attached to the knife. If the cake is too uncooked return to the oven for another 15 minutes and test again. Cover the top with foil so that the cake does not become too dark on top. When the cake is cooked, remove from the oven and pierce some holes with a sharp knife. Mix the brandy or rum and sherry and carefully pour it over the hot cake. Let the cake cool down complete and remove from the cake tin. Wrap tight in tinfoil and let it rest for 10 days in an airtight container. After 5 days of resting brush the cake liberally with some more brandy or rum, wrap again in tin foil and rest for the other 5 days. Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/chocolate-fruitcake/ Wine recommendation from Conrad Louw: I love the words luscious and decadent when it comes to describing food and wine, yet I use it sparingly and only when fitting.  Well, this cake is decadent and a must bake.  Pairing a drink with it, I thought had to be different to my favourite Potstill, and neither something cloyingly sweet such as a Port style wine.  Yet, I wanted something sweet and Brandy-ish.  That’s when I grabbed one of my bottles of  Nectar de Provision NV from uniWines in the Breedekloof. This is 100% Colombar, one of the widest planted white varieties in SA (after Chenin Blanc) but usually produces rather dull bland wines – hence it mostly being destined for distillation.  The Colombar grapes were picked late and ripe, fortified with brandy (anything between 15.5 – 16.5%) then aged in a solera system.  This has added to its complexity and luscious layers so it can stand next to the cake without the one overpowering the other.  The solera obviously must have given the amongst others some orange peel notes on the nose and palate, further complimenting the ingredients of the cake. Do yourself the favour – once you have baked the cake (and it’s a must) –  start looking for a bottle of Nectar de Provision.  

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      

Deli

Mackerel Pate with Quick Pickled Red Onion

This recipe for Mackerel Pate with Quick Pickled Red Onion is one of those minimal effort with maximum flavour and reward dishes. And I think it offers a tasty alternative to the usual salmon pate which appears on all menus over the festive season. Bonus that it is easily made from tinned mackerel and I guarantee no one will guess that it is made with tinned fish. You can be quite flexible and change the sour cream with a smooth cream cheese or mascarpone but make sure you add enough lemon juice to counteract the richness of the fish and the cream. The pickled red onion adds acidity and lifts the flavours of the pate. It is a cinch to make and adds colour and texture to the pate. Mackerel appears on the SASSI green list so this a great “responsible” fish dish to make over the festive season ahead. “Started in 2004, the Southern African Sustainable Seafood Initiative (SASSI) was established to drive change in the local seafood industry by working with suppliers and sellers of seafood, as well as informing and inspiring consumers to make sustainable seafood choices. WWF-SASSI promotes voluntary compliance with the law – specifically the South African Marine Living Resources Act – through education and awareness. It also aims to shift consumer demand from over-exploited species to more sustainable ones. To support consumers in understanding their sustainable seafood options, SASSI provides a few easy-to-use tools that categorise seafood species according to a ‘traffic light’ system of red, orange and green. These tools include a credit card-sized pocket guide, a free app and a mobile SMS service, aptly named FishMS. By sending our service an SMS including the name of the fish you’re about to eat, we’ll send you an immediate response telling you whether to tuck in, think twice or avoid a particular seafood.” Enjoy! Click here for more festive recipe ideas Print Yum Mackerel Pate with Quick Pickled Red Onion Ingredients2 x 190g cans smoked mackerel fillets in oil, drained 1 tsp English mustard (hot or mild as per taste) 50ml sour cream pinch of chilli flakes good squeeze of lemon juice freshly ground black pepper Quick pickled red onion: 1 small red onion, peeled, halved and thinly sliced a good pinch caster sugar 1 tbsp apple cider vinegar 1 tbsp finely chopped dill (or parsley) salt and freshly ground black pepper to season InstructionsPrepare the pickle by placing the onion, sugar, vinegar and dill in a bowl Mix and let stand for 10 minutes Taste, add more sugar, salt or pepper as needed, and set aside until ready to serve Make the pâté by placing all the ingredients in the bowl of a food processor Blitz to a paste Taste, (add salt, if necessary as the fish is usually quite salty), add more pepper or lemon juice to taste Serve the pâté spread thickly on toast or crackers, topped with pickled onion Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/mackerel-pate/ This recipe first appeared in the Sunday Times Food Weekly More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube  

Roasted Broccoli with Nori Salt

This week’s blog post is a few days late but I am sure I am making up for it with this recipe for Roasted Broccoli with Nori Salt. I have made it 3 times since the first timeI tried it and can see myself eating this once a week from now on. The recipe comes from The Guardian Feast – a weekly food magazine in the UK. I was lucky enough that a friend was coming to SA and I asked him to get a few copies so I could have a look. It is a wonderful magazine with writers I admire such as Yotam Ottolenghi, Thomasina Miers, Rachel Roddy, Meera Sodha and probably my favourite Great British Bake Off contestant, Tamal Ray. It is 20 pages of interesting recipes, images and the odd restaurant review. It was Ottolenghi’s recipe for “flowering sprout chips with nori and sesame salt” that caught my eye and I wanted to make. We don’t get flowering sprouts in South Africa yet (I think) but I have quite the taste for nori (seaweed) lately so I needed to try the nori salt. I replaced the flowering sprouts with broccolini and it works so well with the nori salt. The sprout recipe was served with a mayonnaise which I also did but I added a dollop of wasabi paste to it for an extra punch. The wasabi and mayo is completely optional. There will be leftover nori salt but that is not a problem. In fact you could easily double the recipe and store it in an airtight container. It is absolutely delicious and you can sprinkle it over any dish for extra seasoning and it is sublime with roasted butternut. Sprinkle it over boiled eggs, smashed avo toast or add it as crunch and flavour in a salad. Enjoy! I hope you enjoy this recipe for Roasted Broccoli with Nori Salt. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram with the hashtag #heinstirred Print Yum Roasted Broccoli with Nori Salt and Wasabi Mayo IngredientsAdapted from The Guardian Feast Sunday 17 Feb 400g broccolini 2 tbsp vegetable or peanut oil 1 x10cm x 10cm nori seaweed sheet 20g sunflower seeds 20g pumpkin seeds 20g sesame seeds 1 ½ tsp sea salt flakes 1 tsp chilli flakes 100g mayonnaise 1 tbsp wasabi paste (optional and to taste) InstructionsPreheat the oven to 200 degrees C Coat the broccolini with the oil and place on a large oven tray and roast for about 25 minutes until the edges start to char Dry fry the nori sheet in a pan over a medium heat for about 7 minutes until it starts to brown and breaks apart easily Remove from the heat and break into small pieces and place in a bowl Return the pan to the heat and toast the sunflower and pumpkin seeds for about 5 minutes until they have turned a golden brown and the pumpkin seeds have popped Tip the seeds on a chopping board, roughly chop and add to the nori Place the sesame seeds in the pan and toast for about 2 minutes until golden brown and add to the nori mix Stir in the chilli flakes and salt Mix the mayo with wasabi and set aside Serve the roasted broccolini with the nori salt and mayo on the side Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/roasted-broccoli-with-nori-salt/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook A few more of my favourite veggie recipes : Spiced Turmeric Broth with Roasted Veggies Kale Chips Beet, Avo and Pea Salad  

Pistachio Dukkah

Dukkah is derived from the Arabic word “to pound” and is a spice mix served as a dip which has become very popular outside of its birthplace, Egypt. Most retailers now sell some version of dukkah but it is so incredibly easy to make at home and the fragrance when making it is pretty special. No longer just a dip with bread, you can sprinkle dukkah over roast vegetables, fish, lamb or even some steamed rice. This pistachio version is my favourite. And I love to serve it sprinkled over some green leaves lightly coated in olive oil. It provides just that added bit of  flavour and texture to a very simple salad. Sprinkle it generously on top of some home-made Labneh and you have an elegant and very tasty meze. Along with my home-made Baharat, this dukkah has become a welcome exotic addition to my spice cupboard and I hope it will to yours too. Print Yum Pistachio Dukkah Ingredients100g shelled pistachios 50g sesame seeds 1 tsp ground coriander ½ tsp ground cumin ½ tsp salt ¼ tsp black pepper corns ¼ tsp ground cinnamon ¼ tsp mixed spiceInstructionsToast the sesame seeds and pistachios over a medium high heat in a dry pan until the sesame seeds turn a golden brown. Remove from the heat (be careful not to toast the seeds too dark) and place in a food processor with all the other ingredients. Pulse until you have a reasonably rough mix. You do not want it powdery and I like to see chunks of pistachio and whole sesame seeds in the mix. Store in an airtight container for up to 3 months. Makes about 1.5 cups.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/pistachio-dukkah/  

Vegan No Bake Granola Bars

These Vegan No Bake Granola Bars have become my afternoon pick me up snack of choice. I think they are just great as a snack for work or a healthier school lunchbox treat.It contains no refined sugars and is packed with seeds for crunch and texture. I toasted the oats for added flavour and I think the addition of the cinnamon, vanilla and cocoa is essential. The original recipe from The Mimimalist Baker called for the addition of either maple syrup or honey which I omitted as I feel the dates add more than enough sweetness to the bars. The bars remind of those fridge cookies with the marie biscuits from Kook en Geniet fame but these are a much healthier option without all the added icing sugar and then nuts and seeds adding the texture that the marie biscuits do in the Kook en Geniet version. You can play around with the ingredients, adding raisins or dried fruits like cherries, figs and cranberries to the mix. Or replace the seeds with some nuts of your choice. The options are really endless. I love that these bars do not have to be baked. The bars will last for a few days in an airtight container – preferably in the fridge but I popped them in the freezer so they last longer. Just take them out as needed and they will defrost in less than 5 minutes.  I hope you enjoy them as I did! Print Yum Vegan No Bake Granola Bars Ingredients1 ½ cups rolled oats 400g pitted whole dates ½ cup pumpkin seeds ½ cup sunflower seeds Good pinch of salt 1 heaped tsp cocoa 1 tsp cinnamon 1 tsp vanilla extract ¼ cup nut butter of your choiceInstructionsPreheat the oven to 180 degrees C Spread the oats on a large baking tray and toast for 10 – 15 minutes until lightly toasted. Set aside and allow to cool Place the dates in a food processor and process it until it all comes together as ball (almost like making a dough in a food processor) Place the oats, dates, pumpkin and sunflower seeds, salt, cocoa, cinnamon and vanilla in a large bowl and mix (I find doing this with your hands the easiest way) Warm the nut butter over low heat while stirring Pour over the oat mixture and mix until well combined. You might have to add a tbsp or two of hot water to get the mix to stick together. Use your hands to mix if easier Once thoroughly mixed, transfer to an 20cm x 20cm square pan lined with plastic wrap or baking paper and press down until flattened Cover with plastic wrap and let it set in the fridge for about an hour to set and harden Once set, slice into 12 – 16 bars and store in an airtight container for up to a few days.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/vegan-no-bake-granola-bars/ More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Desserts

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  

Quick Apple Tartlets with Pistachio Praline

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

Peanut Butter, Caramel and Chocolate Tart

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

Gluten Free Chocolate Puddings

This recipe for Gluten Free Chocolate Puddings is based on a Sophie Grigson recipe I saw many years ago on one of her cooking shows.  I have always kept it at hand as it makes dinner party entertaining so much easier. Instead of having to leave your guests to go whip up a hot chocolate dessert you can pre-make the batter and freeze the individual puddings until you are ready to bake and serve them as dessert. Which means you could make the pudding a few days in advance already. (I also love the idea of having a few puddings stashed in the freezer to answer to some late night chocolate craving). I think you could use any of the dark chocolate flavours but for me chocolate always need two other flavours ie coffee and vanilla which I have added to the recipe so keep that in mind when choosing a chocolate flavour to make the pudding. These need to be served immediately and as much as I won’t really call them soufflés they are light, do rise up and slowly start collapsing once you have removed them from the oven. So my suggestion would be to place them in a pretty ovenproof dish so you can take all the puddings to the table in one go. I think some sort of berry is a must to cut the richness. Frozen berries will work in winter when fresh ones are not around. If you really want to amp up the coffee flavour and the decadence of it all, serve a coffee liquor with the pudding to spoon over as you eat it. Delicious! Print Yum Gluten Free Chocolate Puddings Ingredients4 tbsp double cream 2 tsp instant espresso powder 2 tsp boiling water 1 tsp vanilla extract 250g dark chocolate, finely chopped 90g caster sugar 4 egg yolks 6 egg whites pinch of salt icing sugar, for dusting To prepare the ramekins soft butter caster sugarInstructionsButter 6 small ovenproof ramekins, each large enough to take 200-300ml and dust with caster sugar. Put the coffee powder and boiling water in a small bowl and mix until dissolved. Pour into a large saucepan (large enough to take the chocolate) with the vanilla extract and cream and bring up to the boil. Add the chocolate, remove from the heat and keep stirring until the chocolate has melted. Stir in the sugar and add the egg yolks, one at a time, mixing well after each addition. Whisk the egg whites with the salt until stiff and fold one large metal serving spoon of the egg whites into the chocolate mixture. Mix until the egg white is incorporated into the chocolate. Fold in the rest of the egg whites, taking care not to beat out too much air. Pour into the prepared ramekin dishes, cover with cling film and place in the freezer until ready to bake. Preheat the oven to 200 degrees C Bake for 20-25 minutes until well risen. Dust with icing sugar (optional) and serve immediately with fresh raspberries and the rest of the double cream if desired. Adapted from Sophie GrigsonSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/gluten-free-chocolate-puddings/ 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!

Fast and Easy

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

Triple Chocolate in a Jar

The only thing better than chocolate has got to be 3 types of chocolate. At the same time. As in this recipe for Triple Chocolate in a Jar to be precise. Triple Chocolate in a Jar is three types of chocolate prepared three ways. It is all kinds of delicious chocolate and I am serving it in in a jar. Because it is so good that you can take it to work with you! And the best part is that is a dream to make. Bash some chocolate biscuits for one of the layers. Make a quick and easy cheesecake mix with cream cheese, dark chocolate and cream as another layer. The next step is to make a white chocolate mousse by whipping some cream and melted white chocolate together and use that the crowning chocolate layer. There is absolutely no fuss in getting this dessert ready. The addition of the cacao nibs adds some texture and a slight bitterness to the crumbs that I think you need with all the richness of the other two layers. The nibs are not always readily available it seems and it is not a train smash if you do not add it to the biscuit crumbs. Some chopped nuts will work well too. I added a few raspberries as garnish and the tartness of the berries work so well with chocolate. For added pretty I sprinkled some chocolate flakes on top. To make the dessert a tad more festive I would add a layer of raspberries as well. Not only will it look great it will taste delicious too. Enjoy! Print Yum Triple Chocolate in a Jar IngredientsChocolate Cheesecake 250g cream cheese 100g dark chocolate 60ml caster sugar 50ml cream Chocolate Mousse 80 g good-quality white chocolate 200ml cream Cookie layer 100g chocolate cookies, bashed to crumbs 20ml cocoa nibs To serve raspberries chocolate flakes InstructionsBring the cream cheese to room temperature and soften with a spoon Melt the dark chocolate in a double boiler, remove from the heat and set aside for a few minutes Add the chocolate, sugar and cream to the cream cheese and mix well Spoon in the bottom of 4 jars Top the cheesecake with the cookie crumbs and sprinkle with a few cacao nibs Place in the fridge Melt the white chocolate in a double boiler, remove from the heat and set aside for a few minutes Whisk the cream until soft peaks and fold in the melted chocolate while the chocolate is still warm Mix well and spoon on top of the cookie layer in the jar and place back in the fridge to chill Place a few raspberries on top and sprinkle with some chocolate flakes when ready to serve Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/triple-chocolate-jar/ Here are a few more of my favourite chocolate recipes Molten Salted Caramel and Chocolate Puddings Chocolate Dukkah Chocolate Beetroot Cupcakes This recipe first appeared in the Sunday Times Food Weekly More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Pears Roasted in Cider

The autumn issue of the Donna Hay magazine had some wonderful pear recipes in it and since we are in the same season as the Australians it made sense to try her recipe for Verjuice, Thyme and Cinnamon Roasted pears. From which I deviated quite a bit and ended with this recipe for Pears Roasted in Cider. (And from the images you can see I added some apples as well.) I did not have any verjuice and never have for that matter so the idea came to me that roasting apples and pears in cider could work really well. I popped into Roeland Liquors as they have an extensive selection of local craft beers and ciders. There are a quite number of local craft ciders available now which I think is great news. The craft ciders made by local producers are crisp and dry, far removed from the overly sweet stuff that has always been available. I don’t think it really matters whether you use apple or pear cider as long as it is a dry cider. I added bay leaves to the mix for an added layer of flavour. None of the herbs or spices overwhelm and with the added butter the roasting liquid becomes a delicious toffee sauce. The dessert is tangy, sweet and buttery with melt in the mouth fruit. Oh, and the house smells amazing while the fruit is roasting. Serve hot or cold with a scoop of vanilla ice cream. 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 Pears Roasted in Cider Ingredients8 pears, halved 340ml pear cider (room temperature) 200g demerera sugar 50g butter, chopped 6 sprigs of thyme 3 bay leaves 1 cinnamon stick 1 vanilla bean, split and seeds scraped . 1 tsp sea salt InstructionsPreheat the oven to 200 degrees C Place all the ingredients in a roasting tray and toss to coat Cover with foil and roast for 25 minutes Remove the foil and roast for another 50 – 60 minutes until caramelised and golden Serve warm or at room temperature with vanilla ice cream Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/pears-roasted-cider/ Here are a few more of my favourite desserts for winters : Caramel Poached Clementines Boozy Chocolate Coffee Puddings Rooibos Roasted Pears More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube Follow my blog with Bloglovin

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! 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  

Grains, Pulses and Starches

Sardine and Fennel Pasta

It is close to January’s pay day so if your budget is pinching this utterly delish Sardine and Fennel Pasta might save the day. Made with tinned sardines that does not cost an arm and a leg, neither does fennel and pasta for that matter but it certainly does not taste like a budget meal. And if you have some spare change for a splurge, sprinkling it with pine nuts is pretty fantastic but not required at all for a delicious “end of the month wallet wise meal”. The pasta is based on the famous Sicilian dish named pasta con le sarde. It uses fresh sardines and wild fennel that grows in abundance on the island. The two affordable ingredients of sardines and fennel are spruced up with raisins, currants, saffron and pine nuts. In this version, I have skipped the saffron and used some pine nuts I had in the cupboard. It does add texture but is not essential to the dish at all (feel free to use toasted breadcrumbs for added texture). I do think the currants or raisins are essential as it does add a sweetness to the savoury sardines and aniseed fennel. I used sultanas as I preferred the golden colour and again that is what I had in the cupboard.  And of course, the fresh sardines were replaced with tinned sardines. Easy and delicious. Enjoy! Our first Food Photography Workshop of 2017 will take place on the 5th of February 2017. All the details can be found here. We still have a few spots available so do let me know if you would like to join us on this creative and fun day at the most beautiful location. Click here for more delicious budget beating vegetarian recipes Print Yum Sardine and Fennel Pasta Ingredients1 x 400g fennel bulb 3 x 120g tins sardines in oil ¼ cup olive oil for frying 1 medium onion, finely diced 3 anchovies a pinch of dried chilli flakes (more to taste) 300g pasta (spaghetti, linguini, tagliatelle) ¼ cup sultanas salt and freshly ground black pepper ¼ cup toasted pine nuts (optional) InstructionsRemove the fronds from the fennel bulbs and save those for a salad Drain the sardines from the oil and roughly break the fish up with a fork and set aside Dice the fennel bulb, heat the olive oil in a pan and fry the fennel until tender and golden (about 15 minutes) Remove with a slotted spoon and set aside Bring a big pot of salted water to the boil Add the onion to the same pot (add more oil if needed) and fry over a medium heat until soft but not browned Add the fried fennel and fry for a minute or so Add the anchovies and break up with a wooden spoon Add the chilli flakes if used and give it all a good stir Once the water has boiled add the pasta and cook until just al dente Drain the pasta (keep some of the water) and set aside Add the sultanas to the fennel and a ladle of the pasta cooking water Cover and simmer for 10 minutes Add the sardines and continue to cook uncovered until the sardines are warmed through Add the reserved pasta and a good drizzle of extra virgin olive oil and stir to combine Season with salt and ground black pepper Serve, sprinkled with toasted pine nuts (optional) Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/sardine-and-fennel-pasta/ This recipe first appeared in the Sunday Times Food Weekly More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube      

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  

Strawberry Polenta Cakes

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

6 Healthy and Tasty Recipes for the New Year

It is January and a closer look at our diets will be top of mind for most of us after the last few weeks of festive and holiday indulgence. I did a compilation of my favourite 6 Healthy and Tasty Recipes for the New Year in January 2016 and it was such a popular post that I had a relook at the heinstirred archives to see how I can update it with 6 new healthy (and tasty of course) recipes. Healthy eating certainly does not have to be uninteresting or without flavour and I do think these 6 recipes, while scoring high in the healthy stakes, tempt the tastebuds without being fussy or that much work. For those of us enjoying the heat and ample sunshine of summer this Asian Inspired Shredded Chicken Salad is a fantastic light meal, packed with flavour, texture, colour and freshness. Marinating the shredded chicken in the dressing for a while, makes all the difference. If you are looking outside and it is a white blanket of snow, this Thai Coconut Broccoli Soup is packed with veggies, a warming heat and the freshest green colour to make you forget about the dreary weather outside. It is the most read recipe on the blog and has been pinned an incredible 24000 times. Use a light coconut milk to cut the calories further. Staying with veggies packing a bit of heat, I love these Tandoori Roasted Carrots. Loaded with turmeric with its amazing health benefits, it adds a delicious warm peppery note to the sweet roasted carrots. Drizzled with some yoghurt and fresh coriander it is a fantastic side dish or part of a delicious veggie platter. This recipe for Flatbreads with Grilled Zucchini dressed in Lemon and Hemp Seed Oil is summer on a plate. Even though there are a few steps and components to the recipe it is all pretty easy. Bonus is a good splash of hemp seed oil in the dressing. A super healthy oil that is packed with omega 3 and 6 and now readily available. Another flatbread veggie recipe but this time with spiced veggies and the crunchiest coleslaw for even more texture. I used spelt flour for the flatbreads in this recipe for Spelt Flatbreads with Spiced Roasted Chickpeas and Cauliflower. A family style sharing meal, that is healthy, delicious, packed with goodness and has enough options to make everyone happy. This post would not be complete without something sweet and it has to be these delicious raw Vegan No Bake Granola Bars. A sweet and nutritious replacement for sugary sweets that makes a great lunchbox treat and afternoon pick me up to nibble on. With notes of chocolate and packed with seeds and nuts of your choice for texture, store these in the freezer to make them last longer. Here is wishing all the readers of my blog and everyone who forms part of the heinstirred community a very happy, healthy and delicious year. I think we all agree that the world is a troubled place right now so let’s try to make a difference, no matter how small. Be kinder to ourselves and others and also think a bit more about where our food comes from and the all the unseen human hands involved in the process for us to be able to prepare and enjoy delicious food. More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube ** Disclaimer: Olive oil sponsored by Baleia Extra Virgin Olive Oil I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples.

Ice Cream

No Churn Banana and Peanut Butter Frozen Yoghurt

Is it hot enough out there?! This heatwave does not seem to be abating any time soon but this No Churn Banana and Peanut Butter Frozen Yoghurt will at least help to cool you down in a delicious way. I came across a photo of the recipe on Pinterest and loved the frozen yophurt styled in a can. And after reading the very easy recipe on The Hungry Couple I needed to make it. It really could not be simpler and all you have to have ready with a bit of planning are the frozen banana chunks. I love the combination of the banana and peanut butter with the tanginess of the yogurt coming through. I added some vanilla extract for depth and added extra peanuts for crunch and texture. As you can imagine it is delicious as a just mixed soft serve and you could eat it immediately. One you have frozen it, remove it from the freezer for about 15 minutes or so before serving as it does freeze very hard. I have another terrrific yoghurt style recipe on the blog – this Pistachio Labneh Ice Cream is just wonderful and luxurious. In other news, you can catch me this Wednesday at 4pm doing battle in the kitchen to win the accolade of “You Have a Winning Recipe” (and some really great prizes) on Via TV’s “Jy Het ‘n Wenresep”. Sharing the kitchen with the iconic Carmen Niehaus was a total thrill! Our next Food Photograph Workshop is on the 21st of February. You can get more details here and do let me know if you would like to book your spot for a fun and creative day out of the city. If you want to get more comfortable with your camera and learn how to take better photos, then this is the perfect chance to do it. Print Yum No Churn Banana and Peanut Butter Frozen Yoghurt Ingredients400g frozen banana chunks 500ml full cream plain yoghurt 80ml condensed milk 80ml peanut butter ½ tsp vanilla extract ¼ tsp salt handful roughly chopped roasted peanutsInstructionsPlace the frozen banana in a food processor and process until fine Add the rest of the ingredients except the chopped peanuts and process until you have a soft serve style mix Pour into a suitable container, stir in the chopped peanuts and freeze until set Remove from freezer about 15 minutes before serving to softenSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/no-churn-banana-peanut-butter-frozen-yoghurt/ More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Turmeric Latte Ice Cream

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

Salted Fudge and Tahini Ice Cream (no churn)

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

Vegan Roasted Banana Ice Cream

This Vegan Roasted Banana Ice Cream must be the first vegan recipe on the blog. There are many vegetarian recipes and as a happy meat eater I am always quite surprised how many vegetarian recipes I have done. Some of them are by far my favourite recipes, like the Aubergine Cheesecake, Sumac Roast Tomatoes and the totally delicious Thai Coconut Broccoli Soup. But this is certainly the first recipe where a main ingredient is a vegan alternative. I first came across the recipe in the New York Times  and just had to try it. I have never made or cooked with cashew milk and was intrigued to see what the ice cream would be like without the usual eggs and cream custard base. I did change the ingredients a bit. I did not have any cocoa butter and was not going to make a special run to the shops to find some and then sit with an amount left over never to be used. I also found the metric measurements of the ingredients odd. Recipes with odd measurements is a bit of a pet hate of mine. When you buy something in a tub of say 250 ml, I will usually skip a recipe that would call for 220 ml for example. First of all, what am I supposed to do with that 30 ml left over and really as a home cook, would that extra 30 ml really make such a difference. Agreed, when you bake you have to be strict but when it comes to puddings and sauces etc I am less strict and happy to round up or down. I have to confess that cashew milk is not the tastiest on its own but the smooth nuttiness of the milk adds a good base for the banana flavour. I added vanilla and cinnamon to the recipe and I think the hint of both flavours work really well here. There will be left over cashew milk but will keep for up to 4 days covered and refrigerated. Add the milk to your morning cereal or smoothies. We are offering Food Photography Workshops as part of my collaboration with Francois Pistorius and Isabella Niehaus. You can send me a mail or message on any of the posts on the blog if you would like to be notified of the dates for future workshops as we confirm them. Print Yum Vegan Roasted Banana Ice Cream Ingredients200 grams raw unsalted cashew nuts water for soaking 450ml water 4 medium large ripe bananas, peeled and sliced into half a centimetre slices 2 tbsp coconut oil 2 tbsp dark brown or muscovado sugar 1 pinch of salt 150 grams sugar 4 tbsp water 4 tbsp coconut oil 1 tsp salt 1 x 400ml tin coconut cream ½ tsp ground cinnamon ½ tsp vanilla extract 50g chopped walnuts, toasted (optional) 50g dried banana chips (optional)InstructionsMake the cashew milk by placing the cashews in a bowl, add cold water and cover the nuts by a couple of centimetres Soak the cashews overnight Preheat the oven to 200 degrees C Drain the cashews and place in a blender with the 450ml water and blend until smooth Check the consistency and if necessary strain the cashew milk through a strainer Place the bananas, 2 tbsp coconut oil, brown/muscovado sugar and pinch of salt in a bowl and toss to coat Spread the bananas on a baking sheet and bake until caramelized for about 15 to 25 minutes and set aside to cool slightly Place the sugar and 4 tbsp water into a small saucepan and over medium heat stir until the sugar has dissolved Add the 4 tbsp coconut oil and teaspoon of salt and stir until combined Pour the sugar mixture into in a blender, add the coconut cream, 1 cup cashew milk, bananas (and all caramelised bits in the baking sheet), cinnamon and vanilla and blend until smooth Cover and refrigerate the ice cream base until chilled for about 3 hours Churn in an ice cream maker according to the manufacturer’s instructions At the end of churning, add toasted walnuts (if used) and churn until incorporated Transfer the ice cream to a suitable container and freeze Eat within 7 days with some dried banana chips if desiredSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/vegan-roasted-banana-ice-cream/ More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook

Proteins

Watermelon Carpaccio

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

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  

Curry and Beer Battered Fish Tacos

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

Smoked Snoek Empanadas

This blogging journey is quite an exciting one I have discovered (between all the dish washing and reheated food!). You post your first recipe (with quite a bit of courage) hoping that someone other than your mother will look at it and then one morning you receive an email from a television breakfast show inviting you to the show to make one of your recipes. So this past Thursday I found myself on the Expresso Morning Show, making those delicious Peanut Butter Caramel Slices which has been a hit since I posted them two weeks ago. A huge thank you to the crew at Expresso who made me feel so welcome and made it all look totally effortless! This week’s recipe is a recipe from my favourite blogger, Jennifer Rodda who blogs at Milk and Honey. A few months ago she made these incredibly looking Smoked Trout and Potato Empanadas and since it was something I have never made before, I wanted to try it out and put my own spin on it. I did not play around with the recipe too much but did replace the trout with snoek – a fish found here in the southern hemisphere from Namibia to Western Australia. South Africans mostly cook it on the barbecue with lemon and apricot jam and it is also a favourite smoked and served as a Smoked Snoek Pate. Snoek is on the SASSI green list meaning it has a well managed population and is not overfished. As mentioned, apricot jam is synonymous with snoek on the barbecue so I spread about half a  teaspoon or so of the jam on the rolled out disks of dough before placing the filling on top. The recipe calls for lard in the pastry and I was surprised that it was not that generally available. I did however find a selection of lards and fats at Wellness Warehouse. The pastry is really not a mission to make and I think these empanadas need some kind of a dipping sauce. A sweet and spicy salsa or even a sweet chilli sauce will work really well. Print Yum Smoked Snoek Empanadas IngredientsFor the Dough 450g flour 1 ½ teaspoons salt 50g lard 200ml water 1 teaspoon vinegar 2 egg yolks For the Filling 2 potatoes,peeled and cut into 1cm dice and boiled until tender, drained and kept warm 1 onion, diced 1 clove garlic, mashed 200g smoked snoek, flaked and all bones removed 1 1/2 teaspoons smoked paprika 2 tablespoons chopped pickled jalapeno peppers (optional) juice of 1 lemon 2 tablespoons extra virgin olive oil 4 tablespoons finely chopped parsley sea salt flakes black pepper Other Ingredients 50ml apricot jam 1 beaten egg smoked paprikaInstructionsMake the Dough Combine the flour and salt in a large bowl. Add the lard and rub into the flour with your fingertips until it is evenly incorporated. Mix the water, vinegar and egg yolks in a cup. Add the mixture to the flour mixture and stir with a fork until it comes together. Bring the mixture together with your hands and turn it out onto a lightly floured work surface. Knead for a few minutes until it a smooth dough. Roll into a ball, cover with cling wrap and leave to rest in the fridge for 30 minutes. Make the Filling Fry the onion and garlic over a low heat until soft and slightly caramelised. Add to all the other filling ingredients in a large bowl and gently mix until combined. To make the Empanadas Preheat the oven to 200 degrees C. Line a baking tray with baking paper. Set aside. Divide the dough into 16 even portions. Roll each portion into a ball and on a light floured work surface, use a rolling pin to roll each ball out into a 12cm or so diameter circle. Soften the apricot jam (pop in the microwave for 20 seconds if needed) and spoon about ½ teaspoon of the jam in the middle of the disk of each dough. Top with a spoonful of filling. Brush the edges with beaten egg and fold the dough over the filling to create a semi-circle. Press the edges together firmly and cut off any excess dough with a cookie cutter or pizza wheel. Lay the empanadas onto the prepared baking tray and brush with the rest of the beaten egg and sprinkle with some more smoked paprika. Bake for 20 – 25 minutes, until the pastry is golden and cooked. Serve immediately Adapted from Jennifer RoddaSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/smoked-snoek-empanadas/

Salads

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 

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/  

Beet, Avo and Pea Salad

This Beet, Avo and Pea Salad is one of those salad I have to confess I only tried as I wanted to photograph it. The purple red with the splashes of different hues of green just want to be photographed. This is another Ottolenghi recipe from his book Plenty More which is currently one of my favourite books to page through. He mentions in the recipe that blanching beets is a good alternative to boiling or roasting and I tend to agree. That little bit of a bite adds texture to the sweet vegetable itself and to a salad like this. As Ottolenghi suggests, prepare everything in advance and then combine it all when you are ready to serve. Keep the herbs in the fridge so they do not wilt. I replaced the coriander (cilantro) in the recipe as I did not feel it will work that well with the other ingredients. All in all the recipe calls for about two cups of coriander, pea shoots and mint leaves and I replaced the equivalent quantity with baby spinach, watercress, mint, parsley and rocket. This salad will be fantastic with a roast chicken, some grilled lamp chops or as a salad with a barbecue. Today is one of those wonderful sunny winter days and the salad will add a whole lot of freshness to the table. We have some photos from our first two Food Photography Workshops up on Francois’ website. Head over to here and here to view some of the beautiful images he shot on the day. We have been asked to host another day so the third one will be on the 12th of July. We’ve had quite a bit of interest so if you’d like to join us please let me know as soon as you can. More details of the day can be found here. Print Yum Beet, Avo and Pea Salad Ingredients4 (about 400g) medium beets, peeled and cut into paper thin slices 1 small red onion, thinly sliced 3 tbsp sherry or red wine vinegar 60ml olive oil, plus extra to dress 1 tsp sugar 1 – 3 tsp chili sauce (optional) 2 medium avocados, peeled and thinly sliced 2 cups mixed baby leaves and herbs ie spinach, watercress, mint, rockets and parsley 1 cup fresh or frozen peas, quickly blanched and refreshed 1 tsp salt black pepper to seasonInstructionsBoil some water in a pot and add the beets Blanch for 3 – 5 minutes until semi cooked but still retaining a bite Refresh under cold water, pat dry and transfer to a large bowl Add the onion, vinegar, oil, sugar, chili sauce if used, salt and black pepper Toss gently, taste the dressing for acidity and seasoning and set aside for 15 minutes When ready to server, spread half the beet mixture onto a large plate or shallow bowl Top with half the avocado, baby leaves and herbs, and peas Add the rest of the beet mixture and arrange the rest of the ingredients on top Finish with a drizzle of olive oil and serveSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/beet-avo-and-pea-salad/ More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook  

Raw Summer Salad

It’s the glorious days of late sunsets, unfussy outside dining and chilled crisp wines. This salad is a bowl brimming with summer textures, flavours and colours. The fruit is not overly sweet and combines wonderfully with the crunchy earthiness of the beetroot and almonds and creamy salty feta. I kept the dressing quite acidic to balance with the sweetness of the fruit. Serve the salad with a glass of fruity Flat Roof Manor Pinot Grigio as a perfect accompaniment to this light summer meal. Print Yum Raw Summer Salad Ingredients2 pears sliced in 12 – 16 slices, brushed with lemon juice to prevent browning 2 apples sliced in 12 – 16 slices, brushed with lemon juice to prevent browning 200g baby spinach leaves, washed 120g julienne beetroot 1 small papaya, deseeded and sliced ½ red onion -thinly sliced – plunged in ice water handful of raw almonds 1 disk feta crumbled Dressing: 1tb honey 1tb apple cider vinegar 1tb olive oil Salt and black pepper to seasonInstructionsArrange the ingredients in a salad bowl. Whisk the dressing ingredients and pour over the salad.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/raw-summer-salad/ * This recipe forms part of the Flat Roof Manor Food and Wine Pairing Series

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.

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/  

Thai Coconut Broccoli Soup

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

Bone Broth Ramen

This Bone Broth Ramen feels like a labour of love. Not a terribly complicated one (like love tends to be but that is a whole other story and post for an entirely different blog!) but it does take more than 24 hours to get to the end result. But the result is a nourishing bowl of goodness which is comforting and slurpily delicious.   I am also aware that I am taking a huge creative license in calling it Ramen as this is not at all a traditional ramen broth but ramen’s two main ingredients are noodles and broth. And since I wanted to make my own bowl of slurpy noodles and had been planning to make a bone broth for a long time, combining the two seemed logical. I did quite a bit of reading of how to make a bone broth and it is not difficult at all. Some recipes added vegetables to the bones for cooking while others were quite adamant that it should only be bones. I went the latter route and only used bones for cooking the broth. I got a mix of marrow, pork and beef bones from my butcher. Ask for knuckles, short ribs and neck bones and the bones should have a little bit of meat on them. The method is quite simple. I roasted the bones at a high temperature to brown and caramelise and then placed them in a large oven proof dish with a lid. Covered with water, added cider vinegar, a few bay leaves and simmered it at a low temperature for a good 24 hours. Once it had cooled down a bit, I strained the broth through a fine sieve, removed the cooked marrow from the marrow bones, added it to the broth with a quarter cup of red miso and whisked it in. I then placed the broth in the fridge to cool down and once it was cooled I removed the top layer of fat. If you do not want to use miso to season the broth, season with salt accordingly. I made sure that I removed all the bits of meat from the bones before discarding them. You can add the pieces of meat to the noodles or set them aside to make a pasta sauce or a delicious savoury pie filling. The broth will only keep for a few days in the fridge so rather freeze the broth for later use. Drink it as a light soup or use it as a base for soups, stews and casseroles like you would use stock. Making the ramen or rather noodle bowl is super easy. I reheated some of the broth, removed it from heat and added the noodles to the hot broth to soften. I then added some sliced mushrooms, a boiled egg, baby pak choi, sliced spring onion and chili for a hearty bowl of slurpy noodle goodness. I do hope you enjoy this Bone Broth Ramen. You can find more miso recipes here. For other methods to make Bone Broth check out The Kitchn and click here for the Ultimate Guide to Bone Broth by Kettle and Fire. I am pleased to confirm our Cape Town Food Photography Workshop will take place on the 21st of August. Click here for more details and do let me know if you want to have your spot reserved. More photos, food and travel stories on: Instagram Pinterest Twitter Facebook Print Yum Bone Broth Ramen Ingredients2kg bones (a mix of pork and beef – marrow, knuckle, short ribs and neck bones) 2 tbsp cider vinegar 2 bay leaves 1/4 cup red miso or salt for seasoning For the Ramen Medium egg noodles Baby Pak Choi Sliced raw mushrooms Sliced spring onions Sliced chili Boiled Egg Optional: Meat removed from the bones Other vegetables to taste InstructionsPreheat the oven to 200 degrees C Place the bones in a single layer on a baking sheet and roast for 1 hour turning once until browned and caramelised Place the roasted bones (and all the roasted bits in the tray) in a large oven proof dish with a lid Reduce the oven temperature to 95 degrees C Add water to cover the bones by a few cm and add the cider vinegar and bay leaves Cover and place in the oven and simmer for 24 hours After 24 hours, remove from the oven and let the broth cool down a bit Once it has cooled down enough to handle, strain the broth through a fine sieve Remove the cooked marrow from the marrow bones and add it to the broth with a quarter cup of red miso (or salt to adequately season) and whisk to combine Placed the broth in the fridge to cool down completely and then remove the top layer of fat While the broth is in the fridge, remove all the bits of meat from the bones and set aside or freeze for future use Reheat the broth to use as is or as a base for soups and stews or freeze if not using immediately TO MAKE THE RAMEN Reheat enough broth as required Remove from the heat and place the noodles in hot broth to soften Once the noodles are soft add the rest of the vegetables and serve Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/bone-broth-ramen/

Vegetables, Vegetarian & Vegan

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. Our next Food Photography Workshop is taking place the 15th of May 2016. There are a few spots still up for grabs so let me know if you would like to attend. More details here. 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. 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

Vegan Roasted Banana Ice Cream

This Vegan Roasted Banana Ice Cream must be the first vegan recipe on the blog. There are many vegetarian recipes and as a happy meat eater I am always quite surprised how many vegetarian recipes I have done. Some of them are by far my favourite recipes, like the Aubergine Cheesecake, Sumac Roast Tomatoes and the totally delicious Thai Coconut Broccoli Soup. But this is certainly the first recipe where a main ingredient is a vegan alternative. I first came across the recipe in the New York Times  and just had to try it. I have never made or cooked with cashew milk and was intrigued to see what the ice cream would be like without the usual eggs and cream custard base. I did change the ingredients a bit. I did not have any cocoa butter and was not going to make a special run to the shops to find some and then sit with an amount left over never to be used. I also found the metric measurements of the ingredients odd. Recipes with odd measurements is a bit of a pet hate of mine. When you buy something in a tub of say 250 ml, I will usually skip a recipe that would call for 220 ml for example. First of all, what am I supposed to do with that 30 ml left over and really as a home cook, would that extra 30 ml really make such a difference. Agreed, when you bake you have to be strict but when it comes to puddings and sauces etc I am less strict and happy to round up or down. I have to confess that cashew milk is not the tastiest on its own but the smooth nuttiness of the milk adds a good base for the banana flavour. I added vanilla and cinnamon to the recipe and I think the hint of both flavours work really well here. There will be left over cashew milk but will keep for up to 4 days covered and refrigerated. Add the milk to your morning cereal or smoothies. We are offering Food Photography Workshops as part of my collaboration with Francois Pistorius and Isabella Niehaus. You can send me a mail or message on any of the posts on the blog if you would like to be notified of the dates for future workshops as we confirm them. Print Yum Vegan Roasted Banana Ice Cream Ingredients200 grams raw unsalted cashew nuts water for soaking 450ml water 4 medium large ripe bananas, peeled and sliced into half a centimetre slices 2 tbsp coconut oil 2 tbsp dark brown or muscovado sugar 1 pinch of salt 150 grams sugar 4 tbsp water 4 tbsp coconut oil 1 tsp salt 1 x 400ml tin coconut cream ½ tsp ground cinnamon ½ tsp vanilla extract 50g chopped walnuts, toasted (optional) 50g dried banana chips (optional)InstructionsMake the cashew milk by placing the cashews in a bowl, add cold water and cover the nuts by a couple of centimetres Soak the cashews overnight Preheat the oven to 200 degrees C Drain the cashews and place in a blender with the 450ml water and blend until smooth Check the consistency and if necessary strain the cashew milk through a strainer Place the bananas, 2 tbsp coconut oil, brown/muscovado sugar and pinch of salt in a bowl and toss to coat Spread the bananas on a baking sheet and bake until caramelized for about 15 to 25 minutes and set aside to cool slightly Place the sugar and 4 tbsp water into a small saucepan and over medium heat stir until the sugar has dissolved Add the 4 tbsp coconut oil and teaspoon of salt and stir until combined Pour the sugar mixture into in a blender, add the coconut cream, 1 cup cashew milk, bananas (and all caramelised bits in the baking sheet), cinnamon and vanilla and blend until smooth Cover and refrigerate the ice cream base until chilled for about 3 hours Churn in an ice cream maker according to the manufacturer’s instructions At the end of churning, add toasted walnuts (if used) and churn until incorporated Transfer the ice cream to a suitable container and freeze Eat within 7 days with some dried banana chips if desiredSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/vegan-roasted-banana-ice-cream/ More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook

Fried Cauliflower with Whipped Hummus Dip

This Fried Cauliflower with Whipped Hummus Dip is adapted from a recipe I spotted on Pinterest a week ago and even though I am not a huge fan of deep frying I just could not resist making it. I tweaked the recipe a bit and did not cook the cauliflower before frying. I was worried that it could become a mush and would not have minded at all if the vegetable had a bit of crunch when eating. I also added one my favourite spice mixes to the batter, Ras El Hanout, a spicy blend from Morocco. Woolies has brought out a great range of spice blends and you can get a bottle there. These really are moreish snacks and a great play on salty and sweet. The cauliflower goes sweet when cooked, the batter has a warmth coming from the paprika and  Ras El Hanout, and the dip packs a salty punch from the feta. Serve with loads of lemon wedges for acidity. The humble cauliflower has undergone quite the revival due to the paleos and banters. It has always been a favourite veggie of mine and I love all the interesting recipes these days. I have made a fair amount of interesting recipes with cauliflower and these are worth checking out as well: Aloo Gobi, Roasted Cauliflower Salad, Garlic Buttered Cauliflower Mash, Cauliflower Couscous and these lovely Vegetable Pies. Print Yum Fried Cauliflower with Whipped Hummus Dip Ingredients1 large head of cauliflower, cut or broken into florets 3 eggs 2 tbsp milk 1 ½ cups flour ½ cup grated Parmesan cheese 1 tsp salt 1 ½ tsp smoked paprika 1 ½ tsp Ras el Hanout spice blend oil for frying Whipped Hummus Dip: 100g feta cheese, crumbled 100g cream cheese ? cup full fat yoghurt ? cup hummus 1 tbsp lemon juice 3 tbsp olive oil Freshly ground black pepperInstructionsPlace all the dip ingredients in a food processor until smooth, spoon into a serving bowl and keep chilled Pour enough oil in a medium sized pot for deep frying and heat the oil to 180 degrees C Beat the eggs with the milk until smooth in a shallow dish In a separate shallow dish mix the flour with the Parmesan cheese, salt, paprika and Ras el Hanout spice blend Scoop about third of the flour mix in a large freezer bag and gently place the cauliflower inside Shake the bag to coat the cauliflower Dip each floret into the egg mixture and then in the rest of the flour mixture Place on a wire rack while dredging the rest of the cauliflower Fry the cauliflower in batches until golden brown and crispy Drain on a plate lined with paper towels and keep warm until all the cauliflower has been fried Drizzle the dip with some olive oil, dust with some paprika and serve the cauliflower immediately with extra lemon wedgesSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/fried-cauliflower-with-whipped-hummus-dip/ 27 September is our next Food Photography Workshops as part of my collaboration with Francois Pistorius and Isabella Niehaus. Join us for an inspired and creative day in the most beautiful location up on the West Coast. More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook

Roasted Romanesco and Cauliflower Pasta

As with the Zucchini and Ricotta Bake I am keeping it vegetarian (and vegan for that matter) with this recipe for Roasted Romanesco and Cauliflower Pasta. Easy midweek cooking meets Meat Free Mondays in a delicious and nutritious way. Romanesco broccoli also knows as Roman Cauliflower is such a beautiful vegetable, almost too pretty to eat and at the same time a bit intimidating as to how to cook it. You prepare it similarly as you would cauliflower or broccoli by boiling in salted water, steaming or roasting. For this recipe I roasted it and dressed it with a lemony roasted garlic dressing before adding to the pasta. The romanesco is nutty and flavourful with the roasted cauliflower adding its own sweetness to the dish.  The lemon juice and the roasted garlic dressing lifts the flavours beautifully. Do not forget the crunchy, roasted bit in the roasting tray – those are the best and you have to add that to the pasta. You could grate some cheese like a parmesan or pecorino and sprinkle it over the pasta but I don’t think it needs it. 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 Roasted Romanesco and Cauliflower Pasta Ingredients1 head romanesco, broken into florets 1 head cauliflower, broken into florets 3 fat cloves of garlic, unpeeled 1 tsp dried chilli flakes finely grated zest of half a large lemon sea salt flakes and ground black pepper to season 60ml Baleia Extra Virgin Olive Oil 500g spaghetti juice of half a lemon 30ml Baleia Extra Virgin Olive Oil InstructionsPreheat oven to 200 degrees C Place the romanesco, cauliflower, garlic cloves, chilli, lemon zest and 60ml olive oil in a bowl and toss to coat Place on a baking tray and roast for about 20 – 30 minutes or so until the romanesco and cauliflower is golden and the edges starting to crisp and caramelise 5 minutes before the vegetables are cooked, cook the pasta in a large pot of boiling salted water for 8 minutes or until al dente Drain the pasta and return to the pot Squeeze the roasted garlic out of the skins, place in a small bowl and mash with a fork Add the lemon juice and olive oil and mix until it starts to thicken Add the roasted romanesco and cauliflower (include all the roasted bits in the tray) and the lemon and garlic mixture to the pasta and toss to combine Add a splash more olive oil and lemon juice if the pasta is a tad too dry Season and add a sprinkle more chilli flakes if desired and serve Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/roasted-romanesco/ ** 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. A few more of my favourite vegetarian recipes : Quinoa Fritters with Avocado Salsa Roasted Cauliflower Salad Tabbouleh More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube  

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