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Baking

Molten Salted Caramel and Chocolate Puddings with Smoked Salt

If you are going to do puddings you might as well go all out and do it properly. And these Molten Salted Caramel and Chocolate Puddings with Smoked Salt is my valiant attempt at doing it properly. I certainly think I have succeeded. I can’t take any of the credit though. I was wide awake one morning and I while scrolling through Instagram at 4am, an image of Gizzy Irskine’s Molten Caramel and Chocolate Puddings appeared on Matt Inwood’s feed. I immediately knew I had to make these puddings. The puddings are just fantastic. Molten hot or ice cold (the refrigerated leftovers the next day was so amazing). As Izzy writes, they are messy, gooey, salty, sweet and chocolatey. The puddings are a delicious flavour  play with the bitterness of the chocolate and salty depth of the caramel. I changed the recipe slightly and reduced the sugar by almost half and I eliminated the maple syrup (purely for the reason that I did not have any syrup at the time). I always add coffee when baking with chocolate so added a teaspoon of instant espresso powder. And for the fun of it I used smoked salt when making the salted caramel. The smokiness does not come through as a distinct flavour but I would like to believe it adds depth to the caramel. I don’t think you need to serve crème fraiche with it as in the original recipe – it is far too rich. Serve it with a bit of the left over caramel. You can put in a bit less in the ramekins and keep more for serving, that will cut the sweetness a bit for the non sweet tooth people. And these Molten Salted Caramel and Chocolate Puddings with Smoked Salt makes an easy dinner party dessert. Make the caramel in advance, get all the other ingredients ready and then just melt, whisk, bake and eat. I have been wondering what it will taste like if I add about 3 tablespoons of peanut butter to the caramel. Could be pretty good. I will have to try it. Enjoy! Click here for many more festive recipes Print Yum Molten Salted Caramel and Chocolate Puddings with Smoked Salt Ingredients150g unsalted butter, plus extra for greasing 160g good-quality dark chocolate 50g cocoa powder 1 tsp instant espresso powder small pinch of sea salt flakes 4 free-range eggs 120g caster sugar 1 tsp vanilla extract 3 tbsp double cream For the caramel 150g caster sugar 65g butter, diced 100ml double cream 1 tsp sea salt flakes (or smoked salt) InstructionsButter six medium ramekins (or a 5cm x 11cm baking dish) To make the caramel, melt the sugar with a splash of water in a saucepan over a medium heat until it is a light golden colour Whisk in the butter, then the double cream and finally the salt Pour the caramel about 1cm deep into the base of prepared ramekins or dish, then leave in the fridge for 20 minutes to set Reserve any caramel left over for serving. When the caramel has almost set, start making the chocolate pudding Preheat the oven to 140 degrees C Melt together the butter, chocolate, cocoa powder, coffee and salt in a heatproof bowl over a bain-marie, stirring until it is smooth. In a separate bowl, beat the eggs and sugar together until light and well creamed Beat in the vanilla extract and double cream, then pour in the chocolate mixture and combine well. Pour the pudding mixture on top of the set caramel and bake in the oven for 25-30 minutes, or until it’s puffed up and set on top but still has a slight wobble in the very centre. Remove from the oven and leave to sit for five minutes Serve with any left over caramel or left over double cream thinned down Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/molten-salted-caramel-chocolate-puddings/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Olive Oil Pound Cake and an Olive Oil Giveaway

I tracked down the recipe for this Olive Oil Pound Cake after seeing a photo for the most beautiful bundt cake on Twitter. I suffered some serious bundt pan envy for a while and thanks to Google Translate I was able to get the jist of the recipe as the original recipe is in Spanish. I loved the use of olive oil in the recipe and knew I had to bake it.  The result was a delicious moist cake with ample citrus and vanilla notes. The original recipe mentions that the cake is at its best two days after baking but I have to confess I popped the slices in the freezer the day after baking it as I had to stop eating it. So if someone has the self control to make the cake last that long please let me know if it is at its best after two days. The recipe calls for the olive oil to be infused with citrus peel and spices for 24 hours. I tweaked the recipe slightly and omitted the spices of cinnamon and star anise and just used a vanilla pod. And I replaced the orange with naartjie (tangerine) peel. You can stick to the original recipe and use orange or replace it with any citrus fruit of your choice. I think lemon would work particularly well and it is available all year round. (The recipe also calls for limes and I always zest limes when they are in season and freeze the zest so I have available during the year). Another addition is a cup of fortified wine like sherry. I was a bit stumped as to what to use as I did not have any and did not want to buy just for this recipe since I hardly ever drink sherry (much to my friend Conrad’s – who is a sherry connoisseur – dismay). So I replaced the sherry with Amaretto which I think worked perfectly. You can also serve the cake with a glass of Amaretto on crushed ice. The cake bakes a crown/belly which you need to cut off (and eat) to be able to let the cake stand evenly. Serve the cake simply dusted with icing sugar and fresh berries or citrus segments on the side. Or a chocolate ganache for a more decadent cake. **GIVEAWAY** One subscriber will receive a bottle of Baleia Extra Virgin Olive Oil. All you need to do is make sure you are a subscriber to the blog (the option to subscribe is to the right of this recipe) and tell me where Baleia Extra Virgin Olive Oil is produced by leaving a comment below before the 4th of September. *The giveaway is only open to readers based in South Africa* Print Yum Olive Oil Pound Cake IngredientsTo prepare the bundt tin: 3 tbsp melted butter 1 tbsp flour For the pound cake : 250ml Baleia Extra Virgin Olive Oil the peel of one orange (or other citrus fruit to your taste) 1 vanilla pod, split lengthways with a sharp knife 380g cake flour 10g baking powder 1g salt 430g sugar zest of two limes 5 large eggs 250ml Amaretto (or sherry) icing sugar to decorate and fresh berries to serve InstructionsOn the day before, place the olive oil, peel and vanilla bean pod in a saucepan and heat over a medium heat until it reaches 90 degrees C Pour the oil into a glass bowl, remove the vanilla pod, scrape out the seeds and return the pod and seeds to the oil Cover the oil with plastic wrap and leave to infuse for 24 hours Prepare a non stock bundt baking tin by greasing it with butter and dusting with flour Turn the pan over discard any loose flour Preheat the oven to 180 degrees C Sift the flour, baking powder and salt 3 times Remove the peel and vanilla pod from the olive oil and use an electric beater to beat the sugar and olive oil until well combined Mix in the lime zest Add the eggs one by one and beat well after each addition Add half the flour and mix with a spatula until well combined Add half the Amaretto or sherry and mix well Repeat with the remaining flour and Amaretto Pour the batter into the bundt tin and bake for about 50 minutes until a skewer comes out clean Let the cake stand for at least 15 minutes, unmold and let the cake cool down completely Once cooled, slice off the crown/belly and put cut side down on a serving platter Serve with a dusting of icing sugar and fresh berries or citrus fruit Store the cake in an airtight container Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/olive-oil-pound-cake-and-an-olive-oil-give-away/ Some more Baking inspiration here More photos, food and travel stories on: Instagram Pinterest Twitter Facebook ** 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.

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  

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/  

Breads

Zucchini Labneh Naan Pizza

It is Meat Free Monday and I have another recipe idea in one of my favourite styles of cooking (after ice cream and baking of course), “easy breezy dude food”. This Zucchini Labneh Naan Pizza is quick, easy and delicious summer food. Naan pizza is without a doubt one of my favourite quick meals. Be it this summery vegetarian version or as a Naan Breakfast Pizza I did a while ago. If you are keeping the naan pizza as simple as here with just labneh and zucchini it is imperative that you use the best ingredients. Find the restaurant that makes the best naan in town, get some organic zucchini (from the farmer’s market if you can) and of course use the best labneh. And I have to say that home made labneh with be the best. Labneh is very easy to make and I have a great recipe you can use. You will need 1kg double cream full fat plain yoghurt a big pinch of salt Line a wire mesh strainer with cheese or muslin cloth and place it over a bowl. Add the salt to the yoghurt, mix and place into the lined strainer, cover and leave in  a cool area or the fridge for 24 hours to drain. It is then ready to use. I love the simplicity of the recipe but if zucchini does not take your fancy you could change the toppings as you please. Any of the usual pizza toppings will work, veggie or non veggie. You can also flavour the labneh with herbs or a condiment like a chutney or hot sauce. You can also replace the labneh with ricotta or a similar soft cheese. Enjoy! ** Disclaimer: Olive oil provided by Baleia Extra Virgin Olive Oil I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples. Print Yum Zucchini Labneh Naan Pizza IngredientsFor 1 Pizza 1 large Zucchini, sliced about ½ cm thick Baleia Extra Virgin Olive Oil for frying 3 tbsp labneh cheese (or more to taste) 1 fresh naan bread sea salt flakes, freshly ground black pepper and chilli flakes to season InstructionsFry the courgettes in a good glug of olive oil until golden on both sides Spread the labneh on the naan bread and scatter with the fried courgettes Sprinkle with sea salt, black pepper and chilli flakes and serve immediately Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/zucchini-labneh-naan-pizza/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook A few more of my recipes with labneh : Zucchini Labneh Tart Pistachio Labneh Ice Cream How to make Labneh  

Ukrainian Garlic Bread

My current favourite recipe book is Mamushka by Olia Hercules. A friend told me a while back how interesting and delicious Ukrainian cuisine was and when I read about the book on Twitter towards the end of last year, I immediately ordered a copy. The cuisine is something that is totally foreign to me and I have loved reading about the food and the traditions Olia recalls. I have been itching to bake some of the fantastic breads in the book (amongst an array of recipes I want to try) and this Ukrainian Garlic Bread is the first recipe I want to share from the book. Olia’s introduction to the recipe made it impossibe to resist baking the bread : “The word pampushka can be used to describe a gorgeous plump woman and is one of my favourite words. Pam-poo-shka! The pampushky are traditionally served with red borshch. In Ukraine, we would use regular garlic, so if you can’t find wet (new) garlic don’t worry – it will still be delicious. The recipe is easy (I did amend the quantity of yeast a bit and let the dough come to room temperature the next day) but you need to plan just a bit as it does prove overnight. It is such a delicious and beautiful loaf of bread, glistening with the garlic oil poured over it as it comes out of the oven. I have no doubt in my mind it will be an absolute winner at your next barbecue! Print Yum Ukrainian Garlic Bread Ingredients10g instant yeast 1 teaspoon caster sugar 225ml warm water (blood temperature) 400g white flour, plus extra for dusting 8g fine sea salt 3 tbsp sunflower oil, plus extra for oiling 20g wet (new) or regular garlic, crushed half a bunch parsley, finely chopped 1 egg, beaten to glazeInstructionsDissolve the yeast and sugar in the water Add 200g of the flour and mix roughly Cover with clingfilm and leave to prove in the refrigerator overnight Remove from the fridge and leave the sponge at room temperature for 30 minutes Add the rest of the flour and salt and knead on a well-floured work surface until the dough is smooth and comes away from your hands easily Divide the dough into 8 pieces and shape into round buns Put them side by side in an oiled round overnproof dish or caketin (20cm diameter), cover and let them prove in a warm place until doubled in size. They will join together just like hot cross buns Preheat the oven to 220 degrees C To make the garlic oil, simply stir the crushed garlic through the oil with a small pinch of salt and the parsley and let it infuse When the pampushky look plump and ready, brush them generously with some beaten egg and bake for 20 – 25 minutes until they form a golden crust Take the bread out from the oven and baste with the garlic oil Serve immediatelySchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/ukrainian-garlic-bread/ These images were styled by the super talented Mahmud Fredericks More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

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

Pissaladière

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

Breakfast

Peanut Butter Banana Bread with Peanut Streusel

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

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/  

Apple and Olive Oil Muffins and an Olive Oil Giveaway

There are hardly any muffin recipes on the site which is a shame as they are so quick and easy to make. I would not go as far to call them healthy as they can be loaded with sugar but these Apple and Olive Oil Muffins are quite light on the sugar and have some good for the heart extra virgin olive oil added in the mix. I have added vanilla, cinnamon and nutmeg to the batter, all spices that pair so well with apple. Also some orange zest for citrus notes. There seem to be a supply of oranges right through the year these days but you could replace the orange with lemon if you can’t find oranges. The walnut topping adds much needed texture to the muffins and also add to the visual appeal. The addition of the buttermilk and olive oil ensures a moist and tender crumb. All in all pretty delicious. We have only 2 spots left for our first Food Photography Workshop of 2017 that will take place on the 5th of February 2017. All the details can be found here. Do let me know if you would like to join us on this creative and fun day at the most beautiful location in Langebaan. It really is a fantastic opportunity to get more acquainted with your camera and practise your food photography skills without having to worry about cleaning up any mess! **GIVEAWAY** Two subscribers will each receive a bottle of Baleia Extra Virgin Olive Oil. All you need to do is make sure you are a subscriber to the blog (the option to subscribe is to the right of this recipe) and tell me when the first Baleia Extra Virgin Olive Oil was pressed and bottled by leaving a comment below before the 3rd of February 2017. *The giveaway is only open to readers based in South Africa* Print Yum Apple and Olive Oil Muffin and an Olive Oil Giveaway Ingredients325ml buttermilk 1 egg 75ml Baleia Extra Virgin Olive Oil 50g soft brown sugar, more for sprinkling 1 tsp vanilla extract zest of half an orange 225g brown bread flour 1½ tsp baking powder 1½ tsp bicarb of soda 1 tsp ground cinnamon ¼ tsp ground nutmeg ¼ tsp salt 2 medium apples, coarsely grated and sprinkled with lemon juice to avoid discolouring 35g walnuts, roughly chopped InstructionsPreheat the oven to 200 degrees C and spray or grease a 12 cavity (at least 60ml volume each) muffin pan tray and set aside Whisk the buttermilk, egg, oil, brown sugar, vanilla, and zest together In a separate bowl, mix the flour, baking powder, bicarb, spices and salt together Add the apple to the dry ingredients and mix gently Add the wet ingredients to the dry ingredients and mix gently until just combined. Divide the batter equally between all the muffin cavities Sprinkle the walnuts on top of the batter and sprinkle with some more sugar Bake for about 25 minutes until a toothpick inserted comes out clean Leave the muffins to cool in the pan for 10 minutes before turning them out Eat on the same day Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/apple-and-olive-oil-muffins/ This recipe first appeared in the Sunday Times Food Weekly. Click here for more baking with olive oil recipes. 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.

Sausage Breakfast Cake

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

Cocktails and Drinks

Christmas Milkshake

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

Hibiscus and Rose Spritzer

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

Frozen Watermelon Lemonade

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

Cucumber and Ginger Fizz

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

Chocolate

Easiest Five Step Chocolate and Nut Bars

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

Gingernut Crusted Chocolate Brownies

The idea for these Gingernut Crusted Chocolate Brownies come from a brownie recipe I saw in one of the recent Donna Hay issues. Her brownie recipe had a crust of amaretti biscuits that I thought was a pretty good (and tasty) idea. I did not have amaretti biscuits and also thought that the amaretti biscuit recipe would work out quite expensive so opted to amend the recipe and back a batch with a crust of gingernut biscuits. It worked really well and I can certainly say these Gingernut Crusted Chocolate Brownies are the best brownies I have ever baked (and probably eaten). The gingernut biscuits make a chewy and crunchy base while the brownie on top is a rich, fudgy chocolate concoction. The ginger flavour got a bit lost in the baking process (I just used standard shop bought gingernut biscuits) so I do think an added teaspoon of ground ginger would work pretty well if you want bit more of a ginger flavour coming through. The quantity of the biscuits in the original recipe seemed too little to me so I doubled the quantity. Doubling the quantity worked well and it gives you a substantial biscuit crust. I also added some instant espresso powder to the brownie batter, as I don’t think chocolate should exist without adding coffee and vanilla when baking. I am thrilled that the Recipe Index has been given a visual makeover. Instead of just a recipe listing, every recipe now shows the image of the dish, making it much easier to search and find a recipe to prepare. I hope you like it as much as I do.  Enjoy! Print Yum Gingernut Crusted Chocolate Brownies Ingredients400g ginger snap biscuits, crushed 175g butter, melted 1 tsp ground ginger (optional) 225g butter 200g dark chocolate (70%) 200g milk chocolate (55%) 4 eggs 220g white sugar 175g brown sugar 2 tsp vanilla extract 1 tsp instant espresso powder ½ tsp salt 150g cake flour, sifted InstructionsPreheat the oven to 180 degrees C Line and grease a 20cm x 30cm baking tin Mix the biscuits, butter and ginger (if used) and spoon the mixture into the baking tin Use the back of a spoon to press the mixture down evenly and place in the freezer until needed Place the butter and chocolate in a medium saucepan and heat over a low heat Stir until melted and smooth and set aside Beat the eggs, sugar, vanilla, espresso powder and salt and whisk to combine Add the egg mixture to the chocolate mixture and stir until combined Add the flour and mix well Pour over the frozen cookie base and cook for 35 – 40 minutes until fudgy when tested with a skewer Let the brownies cool completely in the tin, cut into squares and serve Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/gingernut-crusted-chocolate-brownies/   Below are a few more of my favourite chocolate recipes : Churros with Dark Chocolate Sauce Mocha Raspberry Millefeuille Chocolate Stout Cake More photos, food and travel stories on: Instagram Pinterest Twitter Facebook  

Chocolate Dukkah

My new favourite thing has to be Chocolate Dukkah. Made with cacao nibs, this is a sweet, chocolate version of the aromatic savoury spice mix, dukkah that is one of my favourite accompaniments to jazz up salads, roast veggies and makes a fab dipping sauce with some olive oil. Chocolate dukkah is a sublime mix of slightly bitter cacao nibs, pistachios, hazelnuts, macadamias and cinnamon, and it makes a delicious dessert topping. I wish it was my idea but originally saw the recipe on Faring Well. I just loved the idea and definitely had to try it. The dukkah is bitter, sweet, chocolatey and crunchy.  Is is so good sprinkled over ice cream and adds a delicious crunch to any dessert. Or jazz up your morning breakfast porridge or cereal with a spoonful of it. You can change the nuts to any variation that appeals to you but keep it at about 100g. I made this batch with shredded coconut but that is entirely optional. To be honest I prefer it without the coconut. I used a pestle and mortar to bash all the ingredients to a chunky mix. But you can use a coffee grinder to get a finer textured dukkah. Replace the coconut sugar with caster sugar or use a pestle and mortar to grind some brown sugar a bit finer and use that. And of course, the nuts have so much more flavour when they are roasted so take the extra few minutes to do that. (Here is The Kitchn’s handy guide to toasting nuts.) The dukkah should last for about 2 – 3 weeks in an airtight container. Enjoy! On a photography note, I have partnered with Nikon South Africa and will present a Food Photography Workshop on the 16th of March 2017 in Cape Town. I will spend the morning showing how I create and style an image and then hand over to participants to style and photograph their own images. I am really looking forward to this workshop and hope to see you there. Follow this link to book your spot. Print Yum Chocolate Dukkah Ingredients40g macadamias 40g pistachios 20g hazelnuts 20g shredded coconut (optional) 20g cacao nibs 2 tsp coconut sugar ¼ tsp cinnamon InstructionsToast the nuts and coconut (if used) Let the nuts cool down and grind nuts, coconut and cacao nibs in a food processor or coffee grinder for a finer texture or bash in a pestle and mortar for a rougher texture Mix in the sugar and cinnamon Adapted from Faring WellSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/chocolate-dukkah/ Click here for more chocolate recipes More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Vegan Chocolate Cake

This Vegan Chocolate Cake is a recipe from Nigella Lawson. I came across it on Twitter when she tweeted the link to the recipe and mentioned that it was from her new book. She had been sharing a number of photos during the period they were filming her new TV show for the book so I was immediately intrigued and wanted to try it out as I have not done any vegan baking before except for these Coconut Blueberry Muffins. The cake obviously contains no eggs (or butter or milk for that matter) and I really wanted to see what it tasted like. I was pleasantly surprised. The cake is rich, moist, chocolatey and really delicious. And I think it would be quite hard for someone to guess there is none of the usual ingredients in this chocolate cake. I did not adapt the recipe at all except for adding a teaspoon of vanilla extract which I think any chocolate cakes needs. The only issue I  had was with the icing. It looked like the chocolate seized when I added it to the coconut butter mix and I am not sure if the temperature of the butter mix was too high as she does state that you need to bring it to the boil. My instinct would be to give it a minute or so after boiling for the temperature to drop before adding the chopped chocolate and I amended the recipe to reflect that. It tasted great but was not as smooth as I would have liked it. Just a note that coconut oil and coconut butter is not the same thing. I found the butter at Wellness Warehouse. There seem to be a whole world of coconut products out there – I did not even know coconut butter is a thing! Also remember to take out the coconut oil and butter out of the fridge (if you store it there) for a good few hours before baking. Print Yum Vegan Chocolate Cake IngredientsIcing: 60ml cold water 75g coconut butter (this is not the same as oil) 50g soft dark sugar 1 ½ tsp instant espresso powder 1 ½ tbsp cocoa 150g 70% dark chocolate, finely chopped (check packaging to ensure it is vegan) Cake: 225g plain flour 1 ½ tsp bicarbonate of soda ½ tsp salt 1 ½ tsp instant espresso powder 75g cocoa 300g soft dark brown sugar 375ml hot water from a recently boiled kettle 75g coconut oil (90ml) 1 ½ tsp cider vinegar or white wine vinegar 1 tsp vanilla extract 2 – 3 tbsp chopped pistachios (optional)InstructionsLine a 20cm round springform cake tin with parchment paper (Make sure the tin is leak proof as it is a wet batter) Preheat the oven to 180°C Start with the icing by putting all of the icing ingredients except the chopped chocolate into a heavy-based saucepan and bring to the boil, making sure everything’s dissolved Then turn off the heat – but leave the pan on the hob for a minute or two – then add the finely chopped chocolate and swirl the pan so that the chocolate is covered Leave to stand for a minute, then whisk until you have a darkly glossy icing, and leave to cool, stirring every now again while preparing the cake Put the flour, bicarb, salt and instant espresso and cocoa in a bowl and fork to mix Mix together the sugar, water, coconut oil, vinegar and vanilla until the coconut oil has melted, and stir into the dry ingredients, then pour into the prepared tin and bake for 35 – 40 minutes Though do check at the 30-minute mark to see if it is already done When it’s ready, the cake will be coming away from the edges of the tin and a cake tester will come out clean, apart from a few crumbs. This is a fudgy cake and you don’t want to overdo it Once the cake is cooked, transfer the tin to a wire rack and let the cake cool in its tin Give the icing a good stir with a spatula to check it is at the right consistency. It needs to be runny enough to cover the cake, but thick enough to stay (mostly) on the top. Pour over the unmoulded cake, and use a spatula to ease the icing to the edges Sprinkle with chopped pistachios if using and leave to stand for 30 minutes for the icing to set before slicing into the cake FREEZING: The cake can be made ahead and frozen, without icing. When cool, carefully wrap cake in a double layer of clingfilm and a layer of foil. Freeze for up to 3 months. To defrost, unwrap and place on a serving plate at room temperature for 3–4 hours.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/vegan-chocolate-cake/ More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Chicken

Khmer Chicken Soup and Feasting off the Beaten Track in Cambodia

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

Roasted Chicken with JAZZ™ Apples and Mustard

This post and recipe is sponsored by JAZZ™ Apples I am so happy with how this Roasted Chicken with JAZZ™ Apples and Mustard turned out. Flavourful chicken pieces with crispy chicken skin, doused in a mustardy almost sweet and sour sauce. The apple slices hold their shape, adding texture, colour and a slight sweetness to the dish. Serve with a crispy heirloom tomato salad, hot potato wedges with some mayo to dip them into and dinner is delicious, quick and satisfying. I prefer using chicken thighs and drums, bone in, as they have the most flavour. For this dish, I just built layer upon layer of flavour. First I made a simple spice mix of origanum, garam masala, ginger and smoked paprika and coated the portions with it. Then fried the pieces skin down to crisp up the skin. Next step is to fry some garlic until soft, add a bit of stock, some mustard and rosemary and placed the chicken portions in the broth to cook. In the last 10 minutes of cooking the JAZZ™ Apple slices and red onion slices go in and then it is just a few more minutes to ensure the chicken is cooked through. If it is a nice warm day, serve the Roasted Chicken with JAZZ™ Apples and Mustard with a crispy salad and piping hot potato wedges. If there is a chill in the air, make a pot of buttery mash and a large serving of this Roasted Broccoli but leave out the Nori Salt as the added nori flavour won’t work. Delicious dinner sorted with not much fuss. JAZZ™ apples were first born in New Zealand orchards following a natural union of the Royal Gala and Braeburn varieties. Sixteen years later JAZZ™ apples have become a global favourite. Compared with most apples, JAZZ™ apples are very dense which also makes them perfect for cooking as they keep their shape. Here in South Africa they are grown under a closely controlled quality growing programme and sold exclusively at Checkers stores. The season is in full swing currently at your favourite Checkers store. Print Yum Roasted Chicken with JAZZ™ Apples and Mustard Ingredientsolive oil for frying 6 chicken thighs, skin on 1 tsp seas salt flakes A few fresh grinds of black pepper 1 tsp dried origanum ½ tsp garam masala ¼ tsp ground ginger ¼ tsp chilli flakes ¼ tsp paprika 2 cloves garlic, mashed 175ml chicken stock 1 tbsp whole grain mustard 1 teaspoon Dijon mustard 1 tbsp rosemary leaves 2 JAZZ™ apples, thinly sliced 1 small red onion, thinly slicedInstructionsPlace the chicken in a sandwich bag Add the salt, pepper and spices and give it all a good shake Heat a large pan over medium-high heat and add the oil Add the chicken skin down once the oil is hot and fry for 5 minutes, gently pushing down on the chicken pieces and shake the pan once in a while so the chicken does not stick Turn the pieces over, place the lid on the pan and cook for another 5 minutes Remove the chicken and wipe the pan clean Add a splash of oil and fry the garlic until soft Add the stock, mustard and rosemary and bring to the boil Add the chicken pieces back to the pan, cover, lower the heat and simmer for another 10 minutes Add the JAZZ™ apples and onions and cook covered for another 8 minutes or so, stirring occasionally until the chicken is cooked and the sauce reduced Taste and season if needed Let it stand covered for 5 minutes and serve hot Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/roasted-chicken-with-jazz-apples-and-mustard/ I hope you enjoy this recipe for Roasted Chicken with JAZZ™ Apples and Mustard. 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 chicken recipes: Chicken Roasted in White Wine with Lemon and Herbs Paprika Chicken with Chickpeas and Fennel Best Peri Peri Chicken Ever

Chicken and Pork Terrine

I must admit that making terrines are not that high up the list but after watching an Australian Masterchef challenge and dealing with a two week long pork belly craving I was quite keen to get my knife sharpened, debone and skin a chicken and get stuck in. (This post is not vegetarian friendly!) This recipe is from Maggie Beer and I am thrilled with the results. The addition of herbs and zest adds a wonderful flavour, the raisins add a bit of sweetness and even though the pork belly has quite a bit of fat this terrine is not greasy at all. There might be some of the mixture left over once you have filled the mould. Roll them into small balls and fry them while you wait for the terrine to cook. They are quite delicious. And the best way to serve the terrine? In a crispy roll, some rocket or any green leaves, a good dollop of chili mayo (is there anything that does not taste good with mayo and chili!) and some zingy cucumber pickles piled on top (from a bottle or made yourself). Print Yum Chicken and Pork Terrine Ingredients½ cup raisins ¼ cup Verjuice 1 free range chicken 120g streaky bacon rindless 525g pork belly skinless with a good amount of fat 120g free range chicken livers connective tissue removed Zest of 2 lemons Zest of 1 orange 2 tbspn lemon thyme stripped and chopped 3 tbspn flat leaf parsley roughly chopped 2 tbspn rosemary roughly chopped 100g fresh walnut bread crumbed 16g salt flakes 2 tbspn freshly ground white pepper 3 bay leavesInstructionsPreheat oven to 200C. Place the raisins and Verjuice into a small saucepan and place over a medium heat. Once the Verjuice has come to simmering point, remove from the heat, place a lid on top of the saucepan and set aside, allowing the raisins to steep and plump up. To bone out the chicken, remove the wings at the middle joint, then cut all the way down the back bone so that the chicken is now butterflied out. Remove the back bone and rib cage, then continue your knife down to remove and cut away the breast and wish bone. Chop the knuckles from the legs, then bone out each of the legs removing as many of the tendons as possible. Feel for any bones or gristle that may be have missed and cut these out. Carefully remove all the meat from the skin, taking care not to pierce the skin. Dice the chicken breast into approximately 1cm cubes, place into a mixing bowl and set aside. Dice the chicken thigh and leg meat and pork belly into approximately 1 cm pieces and place into another mixing bowl. Cut the belly bacon into small strips and add this to the chicken and pork mix along with the livers, mix these together well and then place into a food processor and blend for 2 minutes to create a farce, remove from the food processor and place back into the mixing bowl. Add the lemon and orange zest, thyme, parsley, rosemary, walnut bread crumbs, the Verjuice steeping liquid from the raisins, sea salt and freshly ground white pepper, mix together well and set aside. Grease a 1 litre terrine and then place the three bay leaves on the base of the mould and line the mould with the skin from the chicken, place 1/3 of the farce on the base then ½ half of the chicken breast and ½ of the raisins, then another 1/3 of the farce then the remaining amount of chicken breast and raisins and finish with the remaining amount of the farce (press gently down to pack in tight). Retain any left over farce in fridge. Now fold in both ends of the chicken skin, then fold over the two sides to create a neat looking parcel. Place sheet of baking paper on top of the terrine then cover with foil and seal well. Place a cloth into the base of a high sided baking dish, place the terrine in and pour hot water two thirds up the side of the terrine mould. Put into the preheated oven and cook for 1 hour to 1 hour and 30 minutes or more (this time will depend on your oven and the temperature of the chicken meat) or until the internal temperature has reached 60C, remove from the oven and allow the terrine to rest in the water bath for 15 minutes until the internal temperature has reached 65C or 66C. Allow to cool down in water bath. The magic temperature is 65-66C finished internal temperature. Pour off any juices from the terrine and place into fridge to chill with a weight on top for several hours.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/chicken-and-pork-terrine/

Sumac and Lemon Roast Chicken

My love affair with the sumac I got from Dubai continues and after making Diana Henry’s Sumac Roast Tomatoes, Lentils and Dukkah Crusted Eggs a week or so ago, I just had to try this Sumac and Lemon Roast Chicken recipe from one of my favourite blogs, Feasting at Home. Sylvia’s blog really lives up to its name and it is easy to get lost in the delicious recipes on her site. The photography is absolutely beautiful too and a definite inspiration to make the recipes. One of my most favourite and incredibly tasty chicken dishes on my blog also comes from Sylvia’s blog. The Peri Peri Chicken with Potatoes is “lip smackingly” good and a feast in the true sense of the word. I did not change too much to the original recipe but instead of cutting a whole chicken into pieces I used chicken 4 thighs and 4 drumsticks just as a personal preference, as I feel those pieces are the tastiest of a chicken. I did not have meyer lemons so only used one medium lemon sliced as I did not want the sauce to become bitter while cooking. I find the easiest way to coat the chicken pieces in the marinade is to place the pieces in a large freezer bag, pour the marinade in and give it all a good shake until the pieces are well covered. I roasted the potatoes at the same time as the chicken. Boil the baby potatoes in some salted water until just cooked. Place on a baking sheet and smash gently with a fork. Drizzle well with olive oil and sprinkle with course salt and a few sprigs of thyme. Roast at the same time as the chicken until the edges are crispy and caramelised. We are offering Food Photography Workshops as part of my collaboration with Francois Pistorius and Isabella Niehaus. You can send me a mail or message on any of the posts on the blog if you would like to be notified of the dates for future workshops as we confirm them. Print Yum Sumac and Lemon Roast Chicken Ingredients8 chicken pieces or a whole chicken cut into pieces juice of half a lemon 1 tbsp sumac 5 cloves garlic, mashed 1 tsp salt 2 tbsp olive oil 1 lemon, sliced sprigs of fresh thymeInstructionsPreheat oven to 180 degrees C Mix the lemon juice, sumac, garlic, olive oil and salt together Place the marinade and chicken pieces in a large freezer bag and mix/shake until the chicken is completely covered with the marinade Place the lemon slices in a baking dish and top with a few sprigs of thyme Lay the chicken skin side up over the lemon and thyme Roast for about 50 minutes until chicken is cooked through and the juice runs clear when you pierce a thigh. To increase the crispiness of the skin place under the gill for a few minutes while keeping a close watch To serve, spoon a little of the sauce from the pan, over the chicken, garnish with fresh thyme sprigsSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/sumac-and-lemon-roast-chicken/  Adapted from Feasting at Home 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

Caprese Sandwich

This Caprese Sandwich is another interpretation of “braaibroodjies” that I seem so keen to keep doing. There are a few recipes now on the blog playing with breads suited for a barbecue (you can see them at the end of this post) and they are all seriously good. This one is probably the easiest as it is all shop bought ingredients piled into a fresh ciabatta and then baked to a crispy outside and a melty cheesy inside. Happy faces all round. I found the inspiration in the latest issue the Donna Hay magazine. It the 16th birthday issue and even though there are some fantastic baking recipes in it, I was drawn to her recipe for Smoked Mozzarella and Olive Sandwich. I have to admit neither of those ingredients appealed to me but the simplicity of the recipe did and as this coming Heritage Day is the big barbecue weekend of the year all around the country, I thought the timing could not be better. And since we heading into spring what better than the fresh and colourful ingredients of a caprese salad and to turn it into a Caprese Sandwich. Making the sandwich is super easy. Cut the best ciabatta loaf you find in half horizontally, spread both halves with basil pesto (shop bought or homemade if you are on top of your game), a rich tomato sauce on the one half and slices of mozzarella on the other half. Sandwich the two halves together, bake until the cheese is melted, the bread crispy on the outside, then slice and serve. Now what could be easier! Enjoy! I am collaborating with Nikon South Africa again on the 30th of September for a morning of food photography and blogging. It will be a hands on session covering the basics of photographing food, some styling tips plus we’ll spend time on how to get your food blog started and your images out there. The workshop is open to all and not just Nikon users so join us and get inspired. And I promise there will be cake. More details here : https://www.nikonschool.co.za/school/event/4 ** Disclaimer: Olive oil provided by Baleia Extra Virgin Olive Oil I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples. Print Yum Caprese Sandwich Ingredients1 tin chopped tomatoes Salt, pepper and sugar to season A good glug of Baleia Extra Virgin Olive Oil 4 heaped tbsp basil pesto 250g mozzarella, sliced 1 ciabatta loaf Baleia Extra Virgin Olive Oil for brushing InstructionsPlace the tinned tomatoes in a small saucepan and season. Add a good glug of olive oil and bring the tomatoes to a fast simmer. Stir occasionally and simmer until it has reduced to a thick sauce Remove the sauce from the heat and set aside Preheat the oven to 220 degrees C Cut the bread in half horizontally Place the bread cut side up on an oven tray and brush liberally with some olive oil Bake the bread for about 10 minutes until golden Spread both halves of the bread liberally with the pesto Spread the one half of the bread with about half of the tomato sauce (save the leftover sauce for another meal) Place the slices of cheese on the other half of bread Sandwich together, brush the crust with some olive oil, place back in the lower half of the oven and bake for about 15 minutes until the cheese has melted (cover with foil if the bread browns too much) Uncover, slice and serve hot Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/caprese-sandwich/ Click below for my other breads suited for a barbecue Gourmet Stuffed Braai Loaf Mumbai Cheese Toastie Cheese and Onion Tray Bake More photos, food and travel stories on: Instagram Pinterest Twitter Facebook  

Olive Oil Espresso Choc Chip Cookies and an Olive Oil Giveaway

I just said that I find baking cookies more of a mission than what it is worth but it was impossible not to make these Olive Oil Espresso Choc Chip Cookies. I came across a photo for the recipe on Instagram and immediately made a note that I had to make Shellie Froidevaux’s recipe. And when Baleia asked me if I wanted to give a bottle of their Extra Virgin Olive Oil away, I knew this recipe was going to be perfect to announce the giveaway. The cookies are so good and virtually impossible to put down. I tweaked Shellie’s recipe a bit and reduced the sugar by 50 grams. Chocolate needs vanilla and coffee flavours for the chocolate to really come through so I added instant espresso powder to the mix. I love the bitter coffee flavour coming through the other sweetness but you can reduce it to one teaspoon of espresso powder so that the flavour is less prominent. It makes a batch of about 36 cookies and I know these will be a great addition to all the upcoming holiday baking. The cookies are quite soft and slightly chewy. I suggest you only use 70% dark (bitter) chocolate chips as the cookies are sweet and a semi sweet milk chocolate will make these too sweet. But it depends on how sweet you like your sweet so you can go 50/50. I am sure you will love these cookies! For more baking inspiration check out this selection of baking recipes. **GIVEAWAY** One subscriber will receive a bottle of Baleia Extra Virgin Olive Oil. All you need to do is make sure you are a subscriber to the blog (the option to subscribe is to the right of this recipe) and tell me when the first Baleia Extra Virgin Olive Oil was pressed and bottled by leaving a comment below before the 1st of October 2016. *The giveaway is only open to readers based in South Africa* Print Yum Olive Oil Espresso Choc Chip Cookies and an Olive Oil Giveaway Ingredients170g butter, melted 55g Baleia Extra Virgin Olive Oil 2 large eggs 275g brown sugar 75g caster sugar 2 tsp vanilla extract 1 tsp salt 335g plain flour 2 tsp instant espresso powder 1 tsp baking powder 300g dark chocolate chips/chopped dark chocolate (or a mix of dark and milk chocolate) InstructionsPreheat oven to 180°C Line a large baking sheet with baking paper Combine the melted butter, olive oil, egg, sugars, vanilla extract and salt in a bowl In a separate bowl, mix together the flour, espresso powder and baking powder Fold the flour mixture into the wet ingredients until just combined Fold in chopped chocolate Use a small ice-cream scoop to scoop balls of dough and give each ball a quick roll between your hands and place on the lined baking sheet, keeping around 3cm or so between each cookie as they spread. Slightly flatten each dough ball with your fingers and bake for 12-15 minutes or until a light golden brown Allow to cool on the tray for 5 minutes before placing on a wire rack to cool completely Makes about 36 Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/olive-oil-espresso-choc-chip-cookies/ 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.

Hazelnut Olive Oil Cake with Fresh Plums

If you are looking for a rich and luxurious cake as a christmas cake but not the traditional fruit cake this Hazelnut Olive Oil Cake with Fresh Plums could be a delicious option for something different and summery. The recipe is from Milk and Honey, one of my favourite blogs. I made Jennifer’s recipe a while back and it is absolutely delicious. She made it with a divine coffee cream filling and decadent ganache topping and I urge you to try it if my  (rather toned down) version does not appeal as much to you. I changed the recipe a bit from the original and added some speculaas spice to the mix for extra flavour (it is however optional if you do not have the spice mix at hand). And to simplify my life I did not make a filling or a topping but rather replaced the ganache with some sliced fresh plums that are now in season. I loved how the tartness of the plums work with the richness of the hazelnuts and olive oil in this cake. It is also a beautiful “christmassy” colour on top of the coffee coloured cake. I have not really seen hazelnut meal in the shops so I ground the nuts in a coffee grinder. I did not grind it to a totally fine meal as I wanted some rough bits in the meal for added texture in the cake. Careful to not over grind the nuts to an oily pulp. Rather pulse it until you have the desired textured meal. If you look at the pictures you will see some pink from pieces of plum in the batter. My initial idea was to place the plum slices on top of the batter to bake with the cake but the batter is quite liquid so they dropped to the bottom of the cake tin. The cake was a bit soggy around the pieces of fruit so it must better to rather bake the cake without and serve the fresh plums with the baked cake. Click here for many more festive recipes and some of my favourite bakes with olive oil can be found here. Print Yum Hazelnut Olive Oil Cake with Fresh Plums Ingredients220g caster sugar 5 eggs, lightly beaten 350g hazelnut meal 50ml strong espresso coffee 2 tsp vanilla extract 1 tsp spekulaas spice mix 1 tsp baking powder ½ tsp salt 150ml Baleia Extra Virgin Olive Oil 4 fresh plums, sliced InstructionsPreheat the oven to 180 degrees C Grease and line a 22cm round springform pan with baking paper Combine all the cake ingredients in a bowl and stir to mix Pour the batter into the prepared pan and bake for 45 minutes, until it springs back when lightly pressed in the centre Cool in the pan for 10 minutes before transferring to a wire rack to cool completely Serve with fresh cream and sliced plums Adapted from Milk and HoneySchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/hazelnut-olive-oil-cake-fresh-plums/ 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.

Deli

Sumac Roast Tomatoes, Lentils and Dukkah Crusted Eggs

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

Bone Broth Ramen

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

Vegan Coconut Caramel Sauce

I have not posted a dessert since December so it has to be rectified immediately. I came across the recipe for this Coconut Caramel Sauce recently on Viktoria’s Table and was immediately tempted to try it. In Viktoria’s recipe the sauce forms part of a pumpkin ice cream with praline pecans. How good does that sound (and look!)? Viktoria grew up in Bulgaria and lives in San Francisco. I love Viktoria’s blog so browse through it regularly. I love her style and photography. I made these delicious Fried Eggs in Garlicky Yoghurt with Feta Cheese a while back. In fact it was a photo of that recipe on pinterest that led me to Viktoria’s blog. And if you ever want to have the most delicious fried eggs, you have to try the recipe . Best ever! The caramel sauce consists of 3 ingredients, namely coconut cream, coconut sugar and some salt flakes to taste. You simmer the cream and sugar for about 15 minutes until amber in colour and thickened and then add the salt flakes to balance the sweetness. I took the caramel quite a bit further and had it on a slow boil for about 30 minutes to reduce more until I had a darker and thicker sauce. Coconut sugar  is a sugar produced from the sap of cut flower buds of the coconut palm and has been used for many years in the South and South East Asia regions. If you do not have coconut sugar, use any soft brown sugar or a sugar like muscovado. Just taste to make sure you have the desired sweetness. I do find coconut sugar a bit too sweet so would start the sauce with 4 tablespoons and then add to preference. The sauce is great for any kind of dessert. Serve it drizzled over pancakes, ice cream or a slice of apple pie. 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 dessert recipes Print Yum Vegan Coconut Caramel Sauce Ingredients1 tin coconut cream 6 tbsp coconut sugar (or other sugar of your choice) sea salt flakes to tasteInstructionsCombine the coconut cream and sugar in a pot Bring to a boil, reduce the heat and simmer for 15-20 minutes, until light amber in color while stirring occasionally Simmer longer for a thicker and darker coloured sauce Add the salt and stir Serve the sauce immediately or let it cool until needed Makes about 1 cup of sauceSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/vegan-coconut-caramel-sauce/  More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Labneh

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

Desserts

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

Marshmallows with Salted Lime Sugar

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

White Chocolate and Mascarpone Mousse with Raw Jazz™Apple Crumble

This post and recipe is sponsored by JAZZ™ Apples This White Chocolate and Mascarpone Mousse with Raw Apple Crumble ticks a number of boxes when it comes to a great dessert. It’s elegant, rich, loads of texture and does not take hours in the kitchen to prepare. That winning combination of maximum flavour with minimum effort. The white chocolate and mascarpone mousse is rich and creamy while the raw apple crumble adds crunch and a fresh and slightly acidic texture to counterbalance the richness of the mousse. The mousse is pretty easy to make.  You melt the white chocolate and mascarpone over some simmering water, let it cool, fold in whipped cream and it is done. All the creamy richness of the mousse needs texture and that is where the raw apple crumble comes in. The tart-sweetness of the JAZZ™ apples works fantastic as the main ingredient for the crumble that you spoon on top of the mousse. I decided to keep the apples raw to really maximise the crunchy and refreshing texture the apple is known and loved for. JAZZ™ apples were first born in New Zealand orchards following a natural union of the Royal Gala and Braeburn varieties. Sixteen years later JAZZ™ apples have become a global favourite. Compared with most apples, JAZZ™ apples are very dense which also makes them perfect for cooking as they keep their shape. Here in South Africa they are grown under a closely controlled quality growing programme and sold exclusively at Checkers stores. The season is in full swing currently at your favourite Checkers store. I added some crushed biscuits to the apple crumble for more flavour. What kind of biscuit you use is up to you but use one that is nice and crisp and does not crumble too fine as you want that extra crunch. So keep it in the realm of a NuttiKrust, a ginger biscuit or even a biscotti will work well. Shortbread could work as well but they need to be very crisp as a softer shortbread biscuit might go mushy. The mousse needs a good pinch of salt to add some depth to the sweetness of the white chocolate. I also added the scraped seeds of half a vanilla pod. If you don’t have any pods use half a teaspoon of vanilla extract. Vanilla pods have become so expensive so make sure you store it properly. I learnt this tip from the lovely Kate at The Kate Tin. Don’t store them in the freezer. Rather store them standing up in a glass jar with a lid and add some rum up to about a third of the pods. That will keep the pods from drying out and when they are all used up you will have some delicious homemade vanilla extract. I hope you enjoy this recipe for White Chocolate and Mascarpone Mousse with Raw Apple Crumble. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Print Yum White Chocolate and Mascarpone Mousse with Raw Apple Crumble IngredientsMousse : 200g white chocolate, coarsely chopped 150g mascarpone 300ml cream a good pinch of sea salt the scraped seeds of half a vanilla pod or half a tsp of vanilla extract Apple Crumble : 3 JAZZ™ apples lemon juice to sprinkle 75g crunchy biscuits of your choice, coarsely crumbled InstructionsPlace the white chocolate and mascarpone in a bowl and place the bowl over a smaller pot half filled with water, making sure the water does not touch the bottom of the bowl Bring the water to a slow boil and melt the chocolate and mascarpone until smooth while stirring from time to time Set aside to cool down to room temperature Whip the cream until soft peaks form Use a large metal spoon and quickly fold the cream into the white chocolate mixture Add the salt and scraped vanilla seeds or extract and mix to combine Spoon the mousse into 4 – 6 glasses and place in the fridge while making the crumble Cut the apples into 8 wedges and roughly chop Sprinkle with a little bit of lemon juice and then add the crushed biscuits Give it a quick mix and spoon the crumble on top of the mousse and serve immediately Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/white-chocolate-mascarpone-mousse-apple-crumble/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook A few more of my favourite apple recipes : Gourmet Chicken Sandwich Cider Cooked Apple and Cheddar Galette Apple and Olive Oil Muffins  

Hibiscus and Rose Spritzer

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

Fast and Easy

Spicy Sweet and Sour Chicken

This is a great marinade for chicken and this Spicy Sweet and Sour Chicken is super easy to make and very tasty. Mix it all in the morning before work and bake it in no time at all for a lovely dinner. Serve with some Asian greens and broccoli or marinade and baste the chicken on the barbecue. I think chicken wings would also be particularly good with this marinade. I used a Spicy Mango Chutney from Dam Fine Cafe in Rawsonville and is available on the My Collections website. It has a good kick. You could use any fruit chutney of your choice. If you do not have a spicy one at hand add some finely chopped chili to taste. I do think the heat makes a tasty difference so if it is not your thing, remove the seeds before mixing in, just to add that bit of flavour to the dish. The chicken is as tasty cold, so pack them for lunch or a picnic in the winelands with some salads and cold bottle of wine. You could easily also marinade some pork in this marinade. I think pork neck steaks for instance on the barbecue would very good. 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. Yesterday saw our second Food Photography Workshop being held in Langebaan. We have been asked for another date as a few people could not make yesterday so have scheduled the 12th of July. Let me know as soon as you can if you want to join us as the spots are already limited. Print Yum Spicy Sweet and Sour Chicken Ingredients½ cup Spicy Mango Chutney 2 tbsp reduced salt soy sauce 1 tbsp sesame oil 1 tbsp rice vinegar 1 tbsp honey 8 chicken piecesInstructionsMix the marinade ingredients and pour over chicken pieces making sure they are well coated Place in a sealable container and marinate in the fridge for at least 6 hours Preheat oven to 180 degrees C Place the chicken with the marinade in a roasting dish and roast for 30 – 40 minutes until cooked Spoon some of the liquid over the chicken after 20 minutes Serve immediately with some greens or pack them for the lunch box or picnicSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/spicy-sweet-and-sour-chicken/ More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook

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

Gnocchi alla Romana

This recipe for Gnocchi alla Romana comes from Ilse van der Merwe’s brand new cookbook, titled, Cape Mediterranean – the way we love to eat. Cape Mediterranean is Ilse’s first cookbook and focusses on a South African style of cooking and entertaining deeply influenced by the Mediterranean. A way of cooking that has developed naturally within the Western Cape due to the similar climate we experience and the abundance of fresh Mediterranean-style local produce. Ilse is known for her award-winning blog, The Food Fox as well as the premium food and music lifestyle show, Klankbord which she produces and presents. With photographs by Tasha Seccombe, the book is a visual feast as you page through recipes like Winelands Grape Pizza Bianca, Loaded Hummus, Steamed Saldanha Bay Mussels in Sauvignon Blanc and a White Tiramisu with Cape Brandy (love this recipe!). The recipes are deliciously interesting with lovely flavour combinations ranging from fresh and healthy to rich and indulgent. It was the Semolina Gnocchi with Wild Winelands Mushrooms, Thyme, Mature Cheese and Cream (also known as Gnocchi alla Romana) that caught my eye and I immediately wanted to make. It sounded so good and with another Cape winter storm heading our way it was perfect timing too. The gnocchi is super easy to make and is comfort food at its best. More baked semolina and than true gnocchi (made with potato), it is believed to have its origins in the Middle East and is a well-known dish today in Rome. I tweaked the recipe slightly and added some chopped pancetta to the mushrooms and instead of adding the mushrooms as a topping, I placed them at the bottom of the dishes (I made individual bowls) before arranging and baking the semolina slices on top. I think most important not to skimp on the quality of the cheese, get the best quality and a proper mature hard cheese that will add loads of flavour to the dish. Omit the pancetta and serve the gnocchi as a side dish to a garlicky roast chicken. How delicious! Cape Mediterranean – the way we love to eat is available right now (online and in stores) and is a worthy addition to any cook’s collection. Print Yum Gnocchi alla Romana IngredientsGnocchi 45g butter, melted 35g (1/2 cup) grated Pecorino, Grana Padano, Gruyère or Parmesan cheese 3 egg yolks salt and freshly ground black pepper 1 litre (4 cups) milk 1ml (1/4 teaspoon) ground nutmeg 200g (1 2/3 cup) semolina flour Sauce 60g butter melted 125ml (1/2 cup) fresh cream 35g (1/2 cup) grated Pecorino, Grana Padano, Gruyère or Parmesan cheese 80g pancetta, sliced into small pieces 300g mushrooms, broken into smaller pieces if very large olive oil for frying salt and freshly ground pepper Few sprigs of thyme InstructionsFor the gnocchi line a 30 x 25 x 2 cm baking tray with non-stick baking paper In a mixing bowl, whisk the butter, cheese and yolks, season generously and set aside Heat the milk in a large saucepan, add the nutmeg and season When the milk starts to boil, add the semolina while stirring Reduce the heat to medium and continue to cook while stirring, until the mixture thickens and pulls away from the sides Remove from the heat, add the yolks and cheese mixture and mix until well combined Transfer the mixture to the baking tray, edging it into the corners and smoothing the surface to an even thickness, using a spatula dipped in cold water. Set aside to cool completely Preheat the oven to 180 °C and grease a 25 x 18×5 cm baking dish Fry the pancetta in a pan until crispy and the fat has been released Remove with a slotted spoon and add the mushrooms Fry the mushrooms, adding more oil if needed, until just cooked Spoon the pancetta and mushrooms in the bottom of the baking dish (reserving a few for garnish) Turn the semolina slab out of the tray onto a clean working surface and peel off the baking paper. Cut the slab into whichever shapes you like (squares, triangles etc.) Arrange the cut shapes, slightly overlapping on top of the mushrooms. Drizzle the butter and cream over the gnocchi and sprinkle with cheese Bake for 25-30 minutes until golden and bubbly. Serve with reserved mushrooms (reheated) as garnish Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/gnocchi-alla-romana/ I hope you enjoy this recipe for Gnocchi alla Romana. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. In the mood for more gnocchi? Check out this fab Herbed Ricotta Gnocchi with Mushrooms recipe

Zucchini Parmigiana

Autumn is slowly setting in and you can feel the cooler temperature in the mornings and evenings here in Cape Town. It means the days are getting shorter and for any foodie who’s always wondering what the next meal will be, hot comfort food is making it’s return! And what can be better than a comforting Zucchini Parmigiana for the cooler days ahead. For us in Cape Town it means the rainy season is due to start and after 3 years of the most terrible drought you can’t help but hope that we will get the rain we so desperately need.  And what can be better than a comforting Zucchini Parmigiana for those rainy days ahead. Zucchini Parmigiana is delicious as a vegetarian main or served as veggie side dish to a roast chicken.  This is comfort food without any hassle. The inspiration for my recipe comes from Jennifer at Milk and Honey. I have been following Jennifer for a few years now and always love what she makes for her family. One day when I am in Australia I might just arrive unannounced at her front door and not leave for week while feasting on her food. Follow her on Instagram for a good dose of inspiration for your next meal. The two tins of tomatoes makes a lot sauce. You could halve it and only use 1 but I prefer all the sauce. The tinned tomatoes we get in SA can be very acidic and I find it does need a bit of sugar, so taste the tomatoes once you have added all the ingredients. There is a slight bite from the chilli – add more or less to your taste when making the sauce. Serve the Zucchini Parmigiana with some mashed potatoes, a pasta to mop up all the sauce or go low carb and serve it with quinoa. Enjoy! I hope you enjoy this recipe for Zucchini Parmigiana. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram with the hashtag #heinstirred. I am currently in Milan to attend Milan Design Week that starts tomorrow. Be sure to follow along on Instagram as I check out the latest trends at EuroCucina and see what’s trending when it comes to technology for the kitchen of tomorrow. Print Yum Zucchini Parmigiana Ingredients900g large zucchinis, sliced in half a cm thick slices vegetable oil for shallow frying 2 x 410g tomato and onion mix 1 tbsp dried oregano 1 tbsp balsamic vinegar 2 tsp paprika 2 – 3 tsp sugar depending how acidic the tomatoes are 1 tsp dried chilli flakes (add more or less to your taste) sea salt flakes and ground black pepper to season 250ml sour cream 50ml full cream milk 60g finely grated parmesan cheese 1 mozzarella ball shredded mozzarella fresh basil leaves InstructionsPreheat the oven to 190C Heat the oil in a medium pan over a medium high heat Fry the zucchini slices in batches in the oil until golden on both sides Put the tomato and onion mix in a bowl and add the oregano, vinegar, paprika, sugar, chilli, salt and black pepper. Set aside Mix the sour cream, milk and parmesan in a bowl. Set aside Pour 1/3 of the tomato mixture into a large baking dish Lay the zucchini slices on top and season with sea salt and ground black pepper Pour the remaining tomato mixture over the top, then the sour cream mixture Sprinkle with shredded mozzarella and some basil leaves. Bake for 40 minutes, until the cheese on top is golden Sprinkle with more fresh basil leaves and serve piping hot with mashed potatoes, pasta or quinoa. Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/zucchini-parmigiana/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook A few more of my favourite comfort food recipes : Bone Broth Ramen Chicken Roasted in White Wine with Lemon and Herbs Pumpkin Soup with Roasted Pepper Salsa  

Grains, Pulses and Starches

Honeycomb Cannelloni

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

Saffron and Butternut Samp Risotto with Lamb Knuckle Stew

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

Polenta Parmesan Chips

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

Roasted Butternut Coconut Curry

This Roasted Butternut Coconut Curry has become my go to mid week meal, come winter or summer for that matter. Perhaps not the quickest meal there is but certainly easy, packs loads of flavour, filling and a super nutricious meat free meal. It may take a tad too long to describe it as a quick dinner but you can still have it ready in under an hour. Or with a bit of planning roast the butternut the night before and just add it to the rest of the curry to heat before serving it for dinner the next day. It certainly is super easy. Season the butternut or pumpkin chunks with your favourite curry mix and add some chili powder for a bit of extra heat. Drizzle with olive oil and blast the veggies in a hot oven until cooked. A few minutes before the butternut is cooked, heat some oil in a heavy based cast iron pot and fry some curry mix, chilli to taste, your favourite masala mix, turmeric and some ground coriander and cumin for a few minutes and add a tin of coconut milk and a tin of chickpeas. Let all those ingredients simmer for 10 minutes or so and add the roasted butternut. Give it all a gentle stir to mix and it is ready to serve. Serve it with fresh naan bread if you can get your hands on it, steamed basmati rice, a fresh tomato and onion sambal and a dollop of double cream yoghurt. Good enough to even invite some people over for dinner. The beauty of the dish is that you can mix the spices as you prefer to make create a flavour profile that is right up your alley. And I can guarantee the meat eaters will be as happy with a steaming bowl of this Roasted Butter Coconut Curry. I hope you enjoy this recipe for Roasted Butternut Coconut Curry. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred   Print Yum Roasted Butternut Coconut Curry IngredientsFor the butternut : 1kg butternut chunks 1 tbsp curry spice mix 1 tsp chilli powder (to taste) olive oil for drizzling For the curry : 1 tin coconut milk 1 tin chickpeas, drained 1 tbsp olive oil 2 tsp curry spice mix 2 tsp garam masala 1 heaped tsp ground turmeric 1 tsp chili powder (to taste) 1 tsp ground coriander 1 tsp ground cuminInstructionsPreheat the oven to 200 degrees C Place the butternut pieces in a large bowl and drizzle with the oil Add the curry spice and chilli powder and give it all a good mix ensuring the butternut pieces are well coated Place in a single layer on a baking sheet and drizzle with more oil if needed Roast for about 30 – 40 minutes until cooked through Just before the butternut is cooked start making the curry Heat the oil in a cast iron pot and add all the spices Cook for a few minutes while stirring Add the coconut milk and chickpeas and let it simmer for 10 minutes Add the roasted butternut and give it all a gentle stir Let it simmer gently for another 10 minutes Serve piping hot with steamed rice, fresh naan, tomato sambal and plain yoghurtSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/roasted-butternut-coconut-curry/ A few more of my favourite curry recipes : Chicken and Chickpea Curry Thai Coconut Broccoli Soup Whole Roast Masala Chicken Gwyneth Paltrow’s Sheet Pan Chicken Curry

Ice Cream

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        

Honey and Tahini Cookies

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

Frozen Tiramisu

This Frozen Tiramisu is a version of the classic Italian dessert I came across in a recent issue of Donna Hay’s Fresh and Light. The timing can not be better for us in the southern hemisphere. It is summery, festive and a pretty easy dessert to make before hand for Christmas day. Tiramisu means “pick me up” so I think it is all rather apt. My love affair with Tiramisu started about 25 years ago when I bought a cookbook by Valentina Harris and read about the Italian dessert long before the shops in South Africa even stocked mascarpone. Valentina’s book is called Italian Family Feast : Festive Cooking for Family Feasts. I have somehow misplaced the book at some point but remember that the recipe was in the wedding chapter of the book as it is an easy dessert to serve to a large group of people. I was living in Pretoria at the time and the only place where I could get mascarpone was an Italian deli called Gala. If I remember correctly they were in Sunnyside and you had to order it a week or so in advance and when collecting it, it was packed in its own polystyrene cooler box. I felt quite international and ahead of the times as no one else I knew had even heard of the dessert. Today, of course, mascarpone is available pretty much everywhere and Tiramisu can be found on many restaurant menus. As you can imagine, this Frozen Tiramisu recipe is pretty far removed from the recipe in Valentina’s book and uses vanilla ice cream as the creamy base. Donna Hay’s version was half vanilla and half coffee ice cream but I thought the coffee flavour will be too much and I wanted the coffee flavour to come from the dipped biscuits. Make sure the biscuits are properly soaked in the very strong coffee/espresso and coffee liqueur. Add a bit of instant espresso powder to the cacao powder that you sprinkle on top for more flavour. You can make the Frozen Tiramisu more festive top with dark chocolate curls. Enjoy! Print Yum Frozen Tiramisu Ingredients1.5 litre store bought vanilla ice cream, softened 80ml coffee liqueur 80ml strong, cold espresso 16 finger biscuits 15ml cocoa powder 2.5ml espresso powder InstructionsLine a 2 liter loaf tin with baking paper (make sure the edges hang over the tin so you can lift the cake out of the tin) and freeze for 10 minutes Spoon half the softened vanilla ice cream into the tin and smooth with a palette knife Mix the liqueur and espresso and dip 8 of the biscuits into the liqueur mixture, soak for a few seconds and place in a single layer on top of the ice cream Spoon the rest of the ice cream on top of the biscuits and smooth the top Dip the rest of the biscuits and place on top of the ice cream Drizzle the biscuits with any leftover liqueur mixture Gently fold the baking paper over the top and then cover with cling wrap and freeze for at least 3 hours until firm Carefully remove the tiramisu from the tin and paper Dust with the cocoa and espresso powder and serve immediately Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/frozen-tiramisu/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook A few more of my favourite ice cream recipes : Christmas Milkshake Peppermint Crisp Ice Cream Cake Grilled Pineapple and Coconut Sherbet      

6 Healthy Recipes for the New Year

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

Proteins

Yoghurt Marinated Lamb Curry

This Yoghurt Marinated Lamb Curry delivers on a whole lot of comforting winter flavours. Add a few beers, some warm naan breads and you have pulled together a feast with a bit of pre-planning but not a lot of effort as it is the simplest of recipes. Great for a midweek get together using a standard premix curry powder mix or paste. Marinating the meat in yoghurt ensures the most tender results but also tones down the heat of the flavourful curry and delivers a rich mild curry. If you want a bit more heat, using a spicier curry mix than usual. The other alternative is to serve the curry with a spicy chutney on the side or even some fresh chopped chilies that each person can add to taste. Top the curry with some toasted almond flakes for crunch and serve with loads of naan bread to mop up the delicious sauce. If you do not want bones in the dish, use about 1kg of lamb shoulder cut into chunks and reduce the yoghurt to one cup. You could also replace the  lamb with chicken breast or thighs, reducing the cooking time by about half as the chicken will cook much quicker. 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 Yoghurt Marinated Lamb Curry Ingredients1 ½ kg stewing lamb, bone in 1 ½ cups full fat yoghurt 4 tbsp curry spice mix 2 onions, finely chopped 2 cloves of garlic, mashed oil for frying 1 tin chopped tomatoes 1 tbsp sugar 1tsp saltInstructionsMix the yoghurt, spices in a large bowl Add the lamb pieces and mix well to ensure the lamb is coated Cover and place in the fridge for at least 6 hours but preferably overnight Preheat the oven to 170 degrees C In a large ovenproof casserole with lid, gently fry the onions and garlic until soft and transparent Add the lamb and marinade, give it a good stir and turn up the heat Add the tomatoes, sugar, salt and mix Place the lid on the dish and cook in the oven for 1 hour Remove the lid and cook the curry for another hour Check the seasoning and serve with naan breads, roti, steamed rice and some spicy chutney for extra heatSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/yoghurt-marinated-lamb-curry/ 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/

Bone Broth Ramen

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

Slow Roasted Leg of Lamb with Roasted Onions and Chimichurri

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

Salads

Fennel Orange Salad

We are hurtling towards summer here in Cape Town but luckily with modern day convenience it is still easy to get your hands on some fennel and oranges for this delicious Fennel Orange Salad. Granted, for us in the southern hemisphere it not quite eating seasonally but for readers in the northern hemisphere this is a great recipe to have on standby if you are in need of fresh flavours during winter.   Served as a starter or as an accompaniment with grilled fish or roast chicken, the Fennel Orange Salad delivers on clean and fresh flavours with crunchy textures and splashes of zesty orange. You would need a sharp knife to segment the orange and the best way to slice the fennel to the required thinness is to use a mandoline. Mandolines are not too expensive and a useful kitchen tool to have and you will use it quite often. It is an easy salad to make with just a few ingredients but yields loads of flavour and texture. It consists of fennel, orange, some mint, a splash of olive oil and a squeeze of lemon juice and some seasoning.  Enjoy! ** Olive Oil provided by Baleia Extra Virgin Olive Oil. I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples. Print Yum Fennel and Orange Salad Ingredients4 large oranges a squeeze of lemon juice 60ml Baleia Extra Virgin Olive Oil 1 tsp salt 2 large fennel bulbs, trimmed and thinly sliced in 1-2mm slices a handful of mint leaves freshly ground black pepper to season InstructionsUse a small, sharp knife to remove the skin and pith from the oranges Cut in between the membranes to remove the individual segments (over a bowl to catch the juice) and place the segments in the bowl Add the fennel, lemon juice, olive oil and a teaspoon of salt, and toss to combine Spoon the salad on a platter, sprinkle with the mint, season with black pepper and serve immediately Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/fennel-orange-salad/ 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. More photos, food and travel stories on: Instagram Pinterest Twitter Facebook A few more of my favourite salad recipes : Roasted Cauliflower Salad Asian Inspired Shredded Chicken Salad Fig Salad  

Zucchini Noodles with Avocado Pesto

A heatwave has been finding its way all across the country and back for what seem to be weeks now so this light, summery and super healthy Zucchini Noodles with Avocado Pesto is a great meal when you just don’t want to spend time in front of a stove cooking. I came across the recipe on Simply Healthy Kitchen when I was searching for something interesting to try after I got myself a vegetable spiral cutter. I loved the mix of avocado, basil, walnuts and peas to make the pesto and thought it to be super health and easy but still very tasty. The pesto is also versatile enough to serve piled on to bruschetta or as a dip for fresh veggies. You can buy the zucchini noodles at some of the retailers or make your own with a spiral cutter. They cook in just a few minutes (if you want to cook them but keep them raw for added texture) and if you are cutting out carbs they can easily replace pasta. Top the warm noodles with a bolognaise sauce and you won’t miss regular pasta at all. I find that larger zucchinis work better than the smaller ones so look out for those. The inner bit of the zucchini is left over after you used the spiralizer and I added that to the pesto to avoid any wastage. Serve without the cheese for a 100% vegan meal. Print Yum Zucchini Noodles with Avocado Pesto Ingredients400g zucchini “noodles” ½ cup torn basil leaves flesh of 1 ripe avocado 1 cup peas (fresh or frozen) plus more for garnish ¼ cup walnuts, chopped 1 tbsp lemon juice 1 clove garlic, mashed ¼ tsp salt ¼ cup olive oil black pepper to taste crumbled feta or grated parmesan for topping (remove for a vegan meal) chopped walnuts for garnish (optional)InstructionsIf you are using frozen peas, quickly blanch them in boiling water and then refresh the peas in iced water Add the basil leaves, avocado, peas, walnuts, lemon juice, garlic and salt to a food processor and pulse until finely chopped Add the oil and continue to process until you have a thick paste Add fresh ground pepper to taste, check the seasoning and add more salt or lemon juice to taste Gently mix the zucchini noodles with the pesto until all the noodles are coated Top with crumbled feta or parmesan cheese and chopped walnuts Serve immediatelySchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/zucchini-noodles-with-avocado-pesto/ Hope you enjoy! Our next Food Photograph Workshop is on the 21st of February. You can get more details here and do let me know if you would like to book your spot for a fun, creative day out of the city. More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook   

Grilled Nectarine and Lentil Salad with Red Pepper Pesto

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

Grilled Haloumi Couscous Salad

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

Soups

Roasted Butternut Soup

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

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 hope you enjoy this recipe for Bone Broth Ramen. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. In other news, I am delighted to introduce the Heinstirred Greeting Cards Range. Inspired by fusing food and nature, distinctive images were photographed and set in original heart-shaped designs. Click here for all the details of the range now available. Print Yum Bone Broth Ramen Ingredients2kg bones (a mix of pork and beef – marrow, knuckle, short ribs and neck bones) 2 tbsp cider vinegar 2 bay leaves 1/4 cup red miso or salt for seasoning For the Ramen Medium egg noodles Baby Pak Choi Sliced raw mushrooms Sliced spring onions Sliced chili Boiled Egg Optional: Meat removed from the bones Other vegetables to taste InstructionsPreheat the oven to 200 degrees C Place the bones in a single layer on a baking sheet and roast for 1 hour turning once until browned and caramelised Place the roasted bones (and all the roasted bits in the tray) in a large oven proof dish with a lid Reduce the oven temperature to 95 degrees C Add water to cover the bones by a few cm and add the cider vinegar and bay leaves Cover and place in the oven and simmer for 24 hours After 24 hours, remove from the oven and let the broth cool down a bit Once it has cooled down enough to handle, strain the broth through a fine sieve Remove the cooked marrow from the marrow bones and add it to the broth with a quarter cup of red miso (or salt to adequately season) and whisk to combine Placed the broth in the fridge to cool down completely and then remove the top layer of fat While the broth is in the fridge, remove all the bits of meat from the bones and set aside or freeze for future use Reheat the broth to use as is or as a base for soups and stews or freeze if not using immediately TO MAKE THE RAMEN Reheat enough broth as required Remove from the heat and place the noodles in hot broth to soften Once the noodles are soft add the rest of the vegetables and serve Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/bone-broth-ramen/

Khmer Chicken Soup and Feasting off the Beaten Track in Cambodia

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

Vegetables, Vegetarian & Vegan

My Vegetarian Braai

I am so happy to announce that a new book I have worked on, My Vegetarian Braai has been published and is available in stores now as well as a Kindle edition on Amazon. It is not always you get the opportunity to style and photographed a book and I am super proud to share the end result. **UPDATE** My Vegetarian Braai is the Winner for South Africa in the Gourmand World Cookbook Awards in the Barbecue category. It will compete for “Best in the World 2020” with winners from other countries in the same category. This year a total of 225 countries participated in the competition. My Vegetarian Braai is the brainchild of Adele Maartens and we sat down about a year ago looking at recipe ideas and over a few meetings and emails, the content of the book started to take shape. Adele quickly received the green light from Penguin Random House South Africa and the recipe writing started in earnest. We both contributed recipes and followers from this blog will recognize a number of recipes that have been adapted for the barbecue. The book also contains a whopping 45 delicious vegan recipes. My Vegetarian Braai is not about trying to convert carnivores but rather to broaden the horizons of everyone who likes to light a fire and enjoy preparing meals for their families and friends. We also hope that readers will look at the photographs, say ‘I can make that’ and make it at their next braai. With the growing trend of eating plant-based foods, the chances are that at some stage you will need to cater for a vegetarian or vegan and the aim of the book is to give a few new ideas and delicious recipes to satisfy the taste buds of every guest that sits at your table. We hope that even meat-eaters will be seduced by these tasty vegetarian and vegan recipes, which will make brilliant side dishes to accompany any barbecue or meal. The book is currently on promotion at Loot.co.za and Readers Warehouse or pop into your closest Exclusive Books for a copy. For international readers, the book is also available as a Kindle edition. I do hope you love cooking from My Vegetarian Braai. If you’ve made a recipe share it with me by tagging Heinstirred with the hashtag #heinstirred #myvegetarianbraai

Baharat Spiced Butternut

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

Tofu Balls with a Herbed Bulgur Salad

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

Falafel with Spicy Tahini Yoghurt

I am all falafeled out after quite a bit of falafeling to get the recipe to work. Who knew the humble chickpea fritter could be such a mission but thanks to my friend Roger, the final recipe for Falafel with Spicy Tahini Yoghurt is worth it. *I have since made Ottolenghi’s recipe again using dried chickpeas soaked overnight and it was a great success – read the recipe here* The first recipe I tried was from Ottolenghi’s Jerusalem and it turned out a bit of a disaster as the fritters disintegrated as they fried. Which meant I ended up baking most of the mixture but who wants it baked when it should be fried? Granted I used tinned chickpeas and did not soak dried ones as his recipe stated. I did a bit of research and also chatted to my friend Roger Jorgensen who makes a mean falafel and he sent me his recipe which had an egg and chickpea flour added to very much similar ingredients as the Ottolenghi recipe. And it worked like a charm. The key is not to over process the chickpeas. It must not be mushy or pasty and still have some texture to it. If you do over process it will go watery. I used my food processor and pulsed it to the right consistency and Roger mentioned to me he uses a stick blender set to slow speed. And don’t skip the resting period in the fridge – the mixture needs to set. The one thing I read a few times was that it is the baking powder that lets the mixture split when frying. Roger’s recipe has 1 and half teaspoons of baking powder in it but I left it out after my first disastrous attempt with the other recipe and I am not sure if you can really taste the difference when it is all garnished and drizzled with the yoghurt. The one thing falafel needs in my opinion is texture, acidity and heat. Top the falafel with chopped fresh tomato or that fantastic Tabbouleh recipe of last week. The yoghurt dressing has lemon juice and zest but don’t be afraid to sprinkle some more lemon juice over the fritters. I added a smoked peri peri sauce to the yoghurt but you could use any hot chili sauce of your choice or some freshly chopped chili. Print Yum Falafel with Spicy Tahini Yoghurt Ingredients2 tins chickpeas, drained 1 large onion, chopped 1 large clove garlic, mashed 1 ½ tsp ground cumin 1 ½ tsp ground coriander 1 tsp salt handful chopped flat leaf parsley handful chopped fresh coriander 1 large egg 1 tbsp lemon juice 1 ½ tsp baking powder ½ cup chickpea flour chickpea flour for shaping the fritters vegetable oil for deep frying For garnish Chopped tomatoes Chopped parsley Sesame seeds Spicy Tahini Yoghurt Sauce ¾ cup full fat plain yoghurt 3 tbsp tahini 2 tbsp olive oil 2 tbsp lemon juice 1 tsp lemon zest 1 garlic clove, mashed 1 – 2 tbsp chilli sauce big pinch of saltInstructionsFor the fritters, combine the chickpeas, onion, garlic, cumin, coriander, salt, parsley, coriander, egg, and lemon juice in a processor and blitz until just combined. Be careful not to over process to a smooth paste, you still want the mixture to have some texture. Place the mixture into a bowl and mix in the baking powder and chickpea flour until just combined. The mixture must hold itself together. Cover and chill in the fridge for an hour. While the mix is resting make the yoghurt dressing by mixing all the ingredients together and refrigerate until needed. Heat the oil 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. Place some of the chickpea flour on a plate. Wet your hand and roll the mixture into balls about the size of a walnut. Roll in the flour and 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 spicy tahini yoghurt. Adapted from Roger JorgensenSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/falafel-with-spicy-tahini-yoghurt/  More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

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