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Baking

Onion Tart

  The inspiration for this fantastic Onion Tart comes from my friend Conrad, who regularly contributes wine suggestions for the blog. I do like getting inspiration from him. He is not afraid of flavour, interesting combinations or doing things just a little bit differently. This is also a man who always makes his own puff pastry so I am usually in awe of what he creates in his kitchen without even breaking a sweat. His inspiration for the tart comes from Jan Hendrik van der Westhuizen’s book called The French Affair. I also have the book in my collection and it is without a doubt the most beautifully shot and styled recipe book I have. I have no dreams of publishing a recipe book – photographing one for sure – but if I ever do publish one I would want it to be in the style of Jan Hendrik’s. A visual feast for the eyes that you just have to page through regularly. Conrad usually roasts the onions in sherry and thyme. I must be the only person who has managed to kill a thyme plant and I did not have sherry in the house, so replaced both with brandy and the very underrated parsley. I was really happy with the results and bonus that the tart is so easy to make. But what makes this tart really special is the parmesan pastry crust. As the parmesan bakes on top of the pastry it forms a very crispy crust – and the taste reminds me of the burnt edges of a really good grilled cheese sandwich. Delicious! I kept a 2cm border on the edges of the pastry to form the edge of the tart. If that is too much pastry for you, you can trim it down to just fit in the pie dish. I think this a perfect tart to serve as a snack with drinks or with some micro leaves as a starter for a special meal. Print Yum Onion Tart Ingredients500g baby onions 2 tbs butter 2 tbs olive oil 2 tbs brandy 1tbs apple cider vinegar pinch of salt 1 tbs chopped parsley 400g puff pastry (store bought, unrolled and cut in half, and one half refrozen for another use) 50g grated parmesan 100 g chevin (goats milk cheese) chopped parsley for garnishInstructionsPreheat the oven to 180 degrees C Peel and quarter the onions and place in a single layer in a 20cm diameter round pie dish. If the onion are a bit large cut them into 6 pieces rather. Melt the butter with the oil, brandy, vinegar and salt. Stir in the chopped parsley and pour over the onions. Roast the onions for 45 minutes and remove from the oven. Increase the oven temp to 200 degrees C Gently roll out the pastry on a floured surface until it is 1cm – 2cm larger than the pie dish and trim off the square edges. Place over the onions once roasted, tuck in the edges of the pastry into the pie dish. Sprinkle with the parmesan cheese and bake for 25 minutes until puffed up and golden. Remove from the oven and leave to stand for 5 minutes before turning out onto a flat plate. Crumble the chevin over the tart, sprinkle with some more chopped parsley and serve. Adapted from Conrad LouwSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/onion-tart/  

Rum and Raisin Sticky Buns

These Rum and Raisin Sticky Buns are a bit more complicated and longwinded than most recipes on my blog but with Easter around the corner, I wanted to share a baking recipe that is not another reinterpretation of hot cross buns. The end result is a pillowy soft, buttery rich and deliciously boozy bun that makes all that effort worth it. It was an Alison Roman recipe for Sticky Cinnamon Rolls in a recent newsletter that made me decide it has to be sticky buns rather than hot cross buns for Easter. And after chatting to my friend Emma while we were on a shoot the idea of Rum and Raisin Sticky Buns came into being. Lucky for me, Emma owns Gertie’s Rum, a premium craft rum distilled in Cape Town, so I was able to soak the raisins in some seriously good rum until plumped up and almost bursting. The recipe is based on Alison’s recipe but I was quite fascinated with the concept of tangzhong that I had read about in the King Arthur Flour recipe for “Perfectly Pillowy Cinnamon Rolls”. The recipe describes tangzhong as follows “With origins in Japan’s yukone (or yudane), tangzhong is a yeast bread technique popularized across Asia by Taiwanese cookbook author Yvonne Chen. Tangzhong involves cooking some of a bread recipe’s flour in liquid prior to adding it to the remaining dough ingredients. Bringing the temperature of the flour and liquid to 65°C pre-gelatinizes the flour’s starches, which makes them more able to retain liquid — thus enhancing the resulting loaf’s softness and shelf life.” I love to bake and I’m certainly not an expert baker but decided to make a tangzhong and see if it works. So I used half the milk and 3 tablespoons of flour in Alison’s recipe to make the tangzhong and add to the dough. Sticky buns are at their best on the day of baking but we had these buns a day later and they were definitely not stale or dried out. So I think the tangzhong method works. But I would suggest that you blast the rolls in the microwave for 15 seconds or so before enjoying the day after baking. The rum soaked raisins are divided between the cinnamon sugar filling and the sticky glaze on which the buns are baked. With all the richness and sugar I don’t think the rolls need any glaze or cream cheese topping. They do get a quick brush of maple syrup for some extra shine and a sprinkle of salt to add some depth to the sweetness. Do not overcrowd the pans, rather bake the rolls in two medium cake tins or a large rectangular cake tin. The uncooked buns need enough space when proofing and will expand considerably during baking. I hope you enjoy baking this recipe for Rum and Raisin Sticky Buns. If you’ve made it, share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoy. You can CLICK HERE for more Easter recipe inspiration. The images in this post has been shot on photography backgrounds available at shop.heinstirred.com. If you are looking for more quick, easy delicious meal ideas, my cookbook, DRUNK AND HUNGRY is available as a digital download. As the title states, the book consists of easy and flavourful recipes for when you find yourself drunk, and hungry. Savoury, sweet, vegan, vegetarian, bacon, cheese, spice, and carbs are packed into 15 easy recipes to satisfy your hunger while tantalising your tastebuds. The book has just been announced as the South African winner in the Digital Books category in the Gourmand World Cookbook Awards. It will now compete for Best in the World later this year at the Cookbook Fair in Paris. Purchase the book by clicking on this link

Baked Camembert Focaccia with Honey and Dukkah

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

Smoked Snoek Empanadas

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

Breads

Flatbreads with Grilled Zucchini dressed in Lemon and Hemp Seed Oil

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

Isabella’s Seed Bread

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

Spelt Flatbreads with Spiced Roasted Chickpeas and Cauliflower

This recipe for Spelt Flatbreads with Spiced Roasted Chickpeas and Cauliflower is my contribution to the Faithful to Nature #faithfulfood Organic Recipe Challenge. The brief was to create a seasonal, vegetarian and organic family meal using only fresh organic produce and pantry products from the Faithful to Nature online store. I loved the idea of the challenge so there was no question that I would want to take part and decided that I would want to challenge myself in the process and work with a product or products I have not used before. I liked the idea of a sharing style family meal that is not only summery, healthy and delicious but where each person can create his or her own meal and the flatbread idea came from that. I decided to make the flatbread with a flour I have never used and the spelt flour caught my eye. From there I just played with various ideas as toppings. I thought the combination of chickpeas and cauliflower would be delicious (and filling) and spiced it with a garam masala I ordered from the online store. Food is not just about taste but also about colour and texture and the coleslaw adds a pop of colour and as well as texture to the meal. I made a quick dressing with some organic yoghurt, fresh garlic, tahini, lime juice and maple syrup for just a bit of sweetness to compliment the spiced cauliflower and chickpeas. Tahini is an absolute must to any coleslaw dressing from now on – it really works for me. I think all these elements work really well together. The flatbread has a wholewheat texture and taste with a great nutty flavour. If you want to add a bit more heat to the roasted cauliflower and chickpeas add a good pinch of dried chilli flakes. Use a mix of red and green cabbage for the slaw and a good squeeze of lime lifts the flavours beautifully. I added some more heat serving it with home pickled jalapenos chillies. Spelt flour is a whole grain non wheat flour. The grain has been cultivated for centuries and have quite a nutty flavour and wholegrain appearance. The gluten in spelt breaks down easily and care should be taken not to overmix the dough for the flatbreads and be sure to let the dough rest. And use lots of flour on the surface when rolling and don’t roll them out too thin – about 15 – 18cm diameter is just fine – they will tear easily if too thin. Enjoy! Check out more delicious vegetarian recipes here More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube   Print Yum Spelt Flatbreads with Spiced Roasted Chickpeas and Cauliflower IngredientsSLAW WITH TAHINI YOGHURT DRESSING: DRESSING: 1 cup organic natural yogurt 2 tbsp tahini paste Juice of 1 lime 1 tbsp maple syrup 1 clove garlic, crushed Salt and pepper to season SLAW: 1 medium sized red cabbage (or mix of red and green), thinly sliced 2 medium carrots, grated 1 small red onion, thinly sliced SPICED ROASTED CAULIFLOWER AND CHICKPEAS: 2 tbsp Garam Masala 1 tbsp smoked paprika ½ tsp chilli flakes Salt and black pepper to season 1 medium head of cauliflower 2 cups of cooked chickpeas melted coconut oil for drizzling SPELT FLATBREADS(makes about 8) : 200g spelt flour ¼ tsp salt 1 tbsp melted coconut oil 120ml water InstructionsWhile the dough rests make the slaw Then roast the veggies and while they roast, roll and cook the flatbreads SPELT FLATBREADS: Place the spelt flour into a mixing bowl with the sea salt and mix to combine. Make a well in the center of the flour and using a fork stir in the oil and water Keep mixing with a fork until the ingredients have come together in a soft dough If very sticky add another tablespoon or so of flour Knead briefly for a minute or so, cover and let it rest for 20 minutes Divide the dough into 8 equal pieces, cover and work with one flatbread at a time Roll a piece of dough into a ball and gently roll out to a 15 – 18cm disk in diameter on a well floured surface. Heat a non stick pan over a medium high heat and cook each flatbread for about 1 minute or so until it starts to brown and blister and flip over and cook for another minutes Repeat with the remaining pieces of dough Use 2 pans to cook 2 flatbreads at a time to speed up the process SLAW WITH TAHINI YOGHURT DRESSING: DRESSING: Place all the dressing ingredients in a bowl and mix well Spoon half the dressing out and reserve Add the vegetables to the dressing in the bowl and toss together until well coated Place the slaw and reserved dressing in the fridge until serving SPICED ROASTED CAULIFLOWER AND CHICKPEAS: Pre-heat oven to 200 degrees C Place the spice mix ingredients in a bowl and mix together Separate all of the cauliflower florets into bite size pieces Place florets and chickpeas in a bowl and drizzle well with olive oil and sprinkle with spice mix Use your hands to toss everything together until well coated Place the cauliflower and chickpeas on an oven tray (making sure not to crowd the tray) and roast for about 25 minutes, stirring once, until crispy and cooked TO SERVE sliced jalapenos, if desired sesame seeds lime wedges Top each flatbread with the spiced veggies Top with some slaw and add a spoon or two of the reserved dressing Top with some jalapenos, sesame seeds and a squeeze of lime juice Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/spelt-flatbreads-spiced-roasted-chickpeas-cauliflower/    

Cheesy Bacon and Chorizo Pull Apart Loaf

I am the first to admit that this Cheesy Bacon and Chorizo Pull Apart Loaf is one big gluten, fat and carb festival but it is so delicious. And you are not going to eat it every day so a bit of an indulge once in a while is not a bad thing. And at least there is no added sugar in here so that makes it a little bit better hey? It is a lip smackingly delicious combination of fried bacon and chorizo mixed with mature cheddar and mozzarella cheeses and chopped jalapeno chillies, stuffed into a loaf of bread. The loaf is drizzled with the garlicky bacon and chorizo fat and then baked until melted and crusty. It is so good when it comes out of the oven and you can serve it as a replacement to garlic bread at a barbecue or with a wintery soup or stew. Place it in the middle of the table straight from the oven and let the guests help themselves. The inspiration for the Cheesy Bacon and Chorizo Pull Apart Loaf comes from a recipe I saw on The Broken Bread. I must have seen an image on either Instagram or Pinterest and immediately wanted to try it. It has been a while since I have made the Gourmet Stuffed Braai Loaf which is one of my most popular (and most stolen) recipes and I have been wanting to make something “next level” for a while now. I decided to use a sourdough because if I am going to eat bread it must be good bread. It is quite a substantial loaf of bread so I found it needed a bit more oil drizzled over it when it came out of the oven the first time. If you are going to use a “lighter” type of loaf you probably won’t need to drizzle with any extra olive oil. You want the bread full of flavour so stuff every nook and cranny. The quantity of ingredients is for a large round sourdough loaf. Adjust accordingly for the size of bread you will be using but if there is any filling left over sprinkle it over fried eggs, toast or an omelette filling. Enjoy!   Print Yum Cheesy Bacon and Chorizo Pull Apart Loaf Ingredients1 round sourdough loaf 150g grated mozzarella cheese 150g grated mature cheddar cheese 150g crispy fried bacon bits (keep the fat in the pan to fry the chorizo) 150g fried chorizo sausage cubes (keep the fat in the pan to fry the garlic) ½ cup sliced pickled jalapenos, chopped 3 cloves garlic, mashed 60ml Baleia Extra Virgin Olive Oil 4 tbsp chopped parsley, for garnish InstructionsPreheat the oven to 180 degrees C Place both cheeses in a medium bowl along with the bacon and chopped jalapeños Toss the cheese, bacon, chorizo and jalapenos to combine and set aside Place the bread on a cutting board and slice the bread into 1½ cm slices, making sure not to cut all the way through the bread. Rotate the bread 90°and slice the bread again creating a cross hatch pattern Use the same pan with fat that the bacon and chorizo was fried in, add the olive oil and garlic and gently fry the garlic for a minute or so. Set aside to cool Place a sheet of tin foil large enough the cover the bread on a baking sheet and place the cut bread on top Stuff all the rows of the bread with the cheese mixture, making sure the bread is stuffed all over with the filling Drizzle the garlic oil over the entire loaf, letting the oil drip down into the bread Wrap the load tightly with the tin foil and bake for 20 minutes Increase the heat to 200 degrees C, remove the bread from oven, and unwrap the bread Drizzle with more olive oil if required and place back into the oven and bake for an additional 8-10 until crisp and browned Removed from oven, remove foil, and serve immediately Adapted from The Broken BreadSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/cheesy-bacon-chorizo-pull-apart-loaf/ 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.

Breakfast

Tahini Choc Chip Banana Bread

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

Bacon Peanut Butter Banana Bread

This recipe for Bacon Peanut Butter Banana Bread came into existence after I received a brief to produce 4 short recipe videos for the Sunday Times Food Weekly Facebook Page. The one recipe had to be an interesting flavour combination and I went back to a Peanut Butter Banana Bread recipe I did on the blog back in 2013 and decided to up date it with the addition of crispy fried bacon. And I do think it works deliciously. Here is the video : Bacon Peanut Butter Banana Bread   But before I get to the recipe please indulge me for some self promotion.  Last Tuesday saw the Pink Lady Food Photographer of the Year 2016 winners announced in London. It was the most competitive year yet with over 7000 entries from 60 countries vying for the top accolade in 17 categories as well as an overall winner of the competition. The judging panel included Jamie Oliver’s photographer David Loftus and Nigel Atherton, Group Editor, Photography, Time Inc. I am very happy to have been a finalist in two categories this year : Marks and Spencer Food Portraiture and the Food Blogger category. Both images were awarded “Highly Commended” in their respective category. And then my recipe for Freekeh Pumpkin Coffee Cake I published two weeks ago is up for a fabulous first prize against 9 other Freekeh recipes. Please go vote for it at this link by just liking the photo. And make sure you “like the page” as you could win a R1500 shopping voucher from The Really Interesting Food Company by voting for the winning recipe. Thank you! OK, back to the Bacon Peanut Butter Banana Bread   I think the combination of the sweet and salty always works really well and it was only afterwards I realised this was the same combination of the famous Elvis Presley sandwich, although it seems the bacon is not always mentioned in all accounts of his favourite sandwich . But for me personally, this bread is a better version as I don’t really like cooked banana on its own.   This loaf makes a fantastic bread to have at breakfast. One of the most important flavours in this recipe is the bacon. Try to get the best quality of bacon you can get your hands on (and afford). The smokier the better I think, as you want that flavour to carry through against the peanut butter and sweetness of the banana. Hope you enjoy! We made another video which has received a lot of attention and close to 260000 views so far. Check out our Peppermint Crisp Ice Cream Sandwiches – they are so good and so easy to make! Print Yum Bacon Peanut Butter Banana Bread Ingredients½ cup peanut butter 1/3 cup butter 2 eggs ¾ cup sugar 4 ripe medium sized bananas, mashed 250g bacon, chopped and fried to crispy (fat after frying reserved) ½ tsp vanilla extract 2 cups flour 2 tsp baking powder ½ tsp salt InstructionsPreheat the oven to 180 degrees C Line a 2l loaf pan with baking paper Melt the butter and peanut butter together Beat the eggs and sugar until pale and thick Add the melted peanut butter and butter and beat until combined Mix in the bananas, bacon and vanilla extract Sift the flour, baking powder 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 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 Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/bacon-peanut-butter-banana-bread/ * This recipe first appeared in the Sunday Times Food Weekly More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook

Homemade Ricotta

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

Drunk and Hungry

I am so excited to share Drunk and Hungry, my first e-cookbook, available for purchase by CLICKING HERE. And to my delight, Drunk and Hungry was announced the South Africa Winner in the 2021 Gourmand Cookbook Awards. It will compete against 10 other international e-books the title Best in the World to be announced at the World Cookbook Fair in June 2021. As the title states, the book consists of easy and flavourful recipes for when you find yourself drunk, and hungry. Savoury, sweet, vegan, vegetarian, bacon, cheese, spice, and carbs are packed into 15 recipes to satisfy your hunger while tantalising your tastebuds. I have two distinct memories from my last trip to New York, just before 2020 arrived in all its might. One memory was discovering the most delicious (and cheap) scallion pancakes at Vanessa’s Dumplings on a walking food tour through Chinatown and the second a painted menu outside a restaurant with the words Drunk and Hungry Noodles. We were walking in Brooklyn a few days after Christmas, wrapped up in coats, scarves, and beanies when I saw the menu. My immediate thought was that it must be so delicious on a chilly day, drunk or not. We went back to Vanessa’s a few times for more pancakes but we never went for noodles and sadly I will probably never find the place again. But the thought of those noodles stayed with me until I arrived back in Cape Town and I have made a few versions of what I think Drunk and Hungry Noodles should be. Somewhere along the way, the idea for a recipe book popped up. Easy and quick recipes that you can make when you get home from after-work drinks. (I am referring to the days we still went to the office and met for drinks after work but we have to believe those days will come again). Or when friends are over for a glass of wine and before you know it, two bottles are empty and everyone is hungry. Take out is an option but invariably arrives late and cold. So Drunk and Hungry aims to provide ideas and inspiration for quick and easy meals, whether you have friends over or just you on your own. With or without a glass of wine. Some recipes are more healthy than others, a few you can make in the time it takes to scroll through an online menu, a few take a bit longer but all 15 of them are packed with flavour. Cheers! Drunk and Hungry is available in epub format and pdf and is compatible with most smartphones, tablets, e-readers and computers. To purchase your copy, CLICK HERE All the images in the book were shot on backgrounds from my newly launched Heinstirred Collection, available for sale online at shop.heinstirred.com. Do you have a look around, your favourite new surface may just be a click away. And as always, if you’ve made one of the recipes share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoyed.

Cocktails and Drinks

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       

Berry and Beer Lemonade

All the beer purists should look away as this Berry and Beer Lemonade will probably annoy them. I’ve been wanting to do a beer cocktail for a while now and found the recipe for this lemonade on The Beernoness‘ blog and thought it could have quite a wide appeal. One way to think if it is a beer shandy with berries. Use a Blond Pale Ale for the lemonade as a punchier beer will be too overpowering in flavour. You do need to quite a bit of tasting to get the balance between the sugar and lemon just right so I would suggest starting with 2/3 cup of sugar and then adding as you go. It should not be overly sweet in my view but rather refreshing with a definite undertone of beer on the palate. I used frozen raspberries as that it what I had in the freezer but change that to any berry of your choice. I think having them frozen ensures a ice cold drink not watered down too much by ice. The beer adds a depth of flavour, there is the sour tanginess from the lemons and pops of tartness coming from the berries in between the sweetness from the sugar. I also love picking out the beery berries at the bottom of the glass when you’ve finished. All in all I think this is a perfect summer drink while lazing next to the pool during the holidays. I am currently in Copenhagen where lazing around the pool is not an option at all. It is Autumn here and the high today is 11 degrees which in my book as a South African is pretty much freezing. The last few days at the FoodPhoto Festival were incredible and now I am lucky to have a few days of exploring this beautiful city. We had the most fantastic meal last night at BROR. The owners and head chefs Victor and Sam were sous chefs at Noma, yes that Noma, and we had a truly memorable evening – pics and details to come soon. I have been posting photos of the trip to date and will be posting more over the next few days – you can follow along on Instagram and Facebook. Print Yum Berry and Beer Lemonade Ingredients350g frozen raspberries ? – 1 cup sugar 1 cup fresh squeezed lemon juice 3 x 340ml bottles Blonde Pale Ale Ice for servingInstructionsAdd the berries, sugar and lemon juice to a large jug Allow the mix to stand at room temperature for about 20 minutes, stirring once in a while for the sugar to dissolve and the berries to break down a bit Add the beer and stir to combine Taste the lemonade and adjust the lemon and sugar to your taste Add some ice and serveSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/berry-and-beer-lemonade/    

Grapefruit Mimosa Spritz

This Grapefruit Mimosa Spritz is without a doubt my new favourite drink. Slighty sweet, slightly bitter, bubbly, refreshing and elegant. Think grapefruit Mimosa meets Aperol Spritz. 1 part Aperol, 2 parts freshly squeezed grapefruit juice and 3 parts bubbly (champagne, MCC or prosecco) is all you need for a fabulous drink suitable for brunch, lunch, sunset cocktails or a celebratory aperitivo. I saw the recipe in December while visiting dear friends in Canada. It was in the LCBO’s (The Liquor Control Board of Ontario) Holiday 2019 magazine and just loved the combination of flavours. Grapefruit is not a fruit I eat that often and hardly ever use as an ingredient. But using it as an ingredient in a drink makes perfect sense, citrussy, stunning colour and not overly sweet. Most importantly, make sure all three ingredients are chilled when you make the drink. Aperol does get a bad rap (seemingly mostly from Italians who think it is a drink for tourists) while loved by Instagrammers with the hashtag #spritzlife all over the app. And no matter what the New York Times might say in the article The Aperol Spritz Is Not a Good Drink I am one of those tourists who drink it in Italy and definitely here at home. The recipe is easy and straightforward which makes it great to serve a crowd. Mix the grapefruit and Aperol and refrigerate a day before. All you need to do when your guests arrive is mix equal parts of the grapefruit mix and bubbly and you are sorted. I hope you enjoy this recipe for Grapefruit Mimosa Spritz. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred I will be presenting a Lightroom Editing Masterclass in Cape Town on the 7th March 2020. You can find all the details by clicking on this link. Only 3 spots are left so let me know if I need to save a seat for you. (I have had requests to do one in Johannesburg, if you are based in Johannesburg keep an eye out for that announcement as I get going with some planning.) Print Yum Grapefruit Mimosa Spritz IngredientsTo make 1 drink 30ml Aperol 60ml strained freshly squeezed ruby grapefruit juice (chilled) 90ml sparkling wine, mcc or champagne (chilled) a grapefruit wedge for garnish InstructionsPour the Aperol and grapefruit juice into a chilled glass filled with some ice Give it a stir for 10 seconds Top with the bubbly, pouring slowly Give it a stir Garnish with the grapefruit wedge Serve immediatelySchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/grapefruit-mimosa-spritz/  

Sgroppino

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

Chocolate

Churros with Dark Chocolate Sauce

As I perused the menu at Benguela Brasserie and Restaurant and saw that each dessert was served with a different ice cream, I knew I was going to get on just fine with the chef, Kelly-Anne Pietersen. I was there to photograph her food and you are aware that you are stepping into someone’s domain. What I was not prepared for was her incredible eye for colour and how she combines it with such beauty and ease on each plate. Bonus was walking away with her Churros with Dark Chocolate Sauce recipe which I have recreated for the blog. I spent some time chatting with Kelly-Anne and she mentioned that the menu changes very often, in fact as often as possible. It is built around what is fresh and available. I mention that there is a distinct familiarity in ingredients and a feel of comfort in each dish. “We’re on the Garden Route so exotic ingredients are not that available and if it is, it’s expensive. Plus I have to listen to what my diners want. It is a mix of locals plus foreign visitors so we have to find that balance in keeping everyone satisfied.” “Food is supposed to be enjoyed and be comforting”, says Kelly-Anne. But comfort does not mean old fashioned. She looks at trends but guests want classics and familiar dishes. She will tweak the classics with elements of the latest trends and modernity. Kelly-Anne’s influences range from Michel Roux Jr (who she would love to cook with one day) to Liam Tomlin and Gordon Ramsay whose books she own. When I ask Kelly-Anne what her favourite ingredient is she quickly says an onion. “It is a base ingredient that changes flavour depending how you cook it. It can go from harsh to sweet, all depending how you cook and want to use it”. Elimination of wastage is an important element in running her kitchen and she has one of the best solutions I have heard. She incorporates it into ice cream. Brownie cutoffs, marmelade made from left over orange peel and syrup, even pink butter icing find its way into interesting and delicious combinations of ice cream to go with the desserts on the menu. The best part of being a chef? “I love seeing guests eating my food in silence, almost in awe and keeping it as a memory.” Kelly-Anne graciously gave me her churro recipe as I don’t have one on the blog yet. On the day she served it with a white chocolate ice cream, covered in a chocolate dome which collapsed into a sweet and creamy pool with the drizzled hot chocolate sauce. I decided to make a spiced caramel sauce as variation and have included it in the recipe or you can make a spiced dulce de leche from this recipe of mine. It makes enough for a dipping sauce for the churros. You can halve the chocolate sauce quantities if you want to serve it as just a dipping sauce with the churros. I am pleased to introduce my new cookbook, Drunk and Hungry available as an epub download. As the title states, the book consists of easy and flavourful recipes for when you find yourself drunk, and hungry. Savoury, sweet, vegan, vegetarian, bacon, cheese, spice, and carbs are packed into 15 easy recipes to satisfy your hunger while tantalising your tastebuds. You can purchase the book by clicking on this link and all you need to read it is a free epub reader such as Apple Books, Fullreader or similar. More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook Print Yum Churros with Dark Chocolate Sauce IngredientsChurros( Choux Pastry): 250g Water 100g butter 125g flour 2 Eggs Cinnamon sugar: 100g Sugar 5g cinnamon powder Chocolate sauce: 1 shot espresso coffee 200g 70% dark chocolate 500ml cream Vanilla ice cream – optional to make or buy: 1 Vanilla pod 250ml milk 250ml Cream 125g sugar 5 Egg yolks Spiced Caramel (by heinstirred): 1 tin caramel treat (dulce de leche) ½ tsp salt ½ tsp ground ginger ½ tsp sweet paprika ¼ tsp nutmegInstructionsChurros: In a sauce pan bring water and butter to a boil until the butter has melted. On a medium heat add the flour and stir with wooden spoon until mixture forms a ball. Remove from heat and place into a mixing bowl and allow to cool. Once the mixture is room temperture, mix in the eggs one at a time. Mixture will be soft and can be placed into a piping bag with a star nozzle Place in the fridge to chill for about 1 hour. In a medium saucepan fill the pot half way with oil and put on a medium heat. Once oil is hot, start frying off the churros into any shape desired. When golden and crisp, toss them into the cinnamon sugar. Chocolate sauce: In a saucepan place chocolate, espresso and cream over a low heat and whisk while chocolate melts. Reheat when serving. Vanilla ice cream: Split the vanilla pod in half and remove all the seeds. Place seeds and pod into a pot with the cream and milk and bring to a boil. In a mixing bowl whip up the eggs yolks and sugar until ribbon stage. Slowly pour the warm milk mixture onto the egg mixture, whisking continously. Allow to cool down before placing into an ice cream machine and churn Too serve: Warm the chocolate sauce and place into a milk jug. Top the churro with vanilla ice cream and pour warm chocolate sauce over. To make the spiced caramel, add about 1 -2 tbsp hot water to the caramel treat and mix to soften the caramel to a sauce consistency. Mix in the spices and let it stand for 30 minutes to infuse. Serve as a dipping sauce for the churrosSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/churros-with-dark-chocolate-sauce/ Benguela Brasserie and Restaurant is situated at the Lakeside Lodge and Spa in Sedgefield. They offer a 2 and 3 course lunch and dinner menu every day. Disclaimer : I was an invited by Red Carpet Concepts to visit Lakeside Lodge and Spa and photograph the food for heinstirred.com  

Dutch Baby with Hot Cross Bun Croutons and Smashed Easter Eggs

I still think last year’s Easter dessert, the Hot Cross Bun Ice Cream is one of the best desserts I have ever made so there was a bit of pressure to come up with an equally delicious dessert this year. I played with a number of ideas (and it took a while to think of something that I thought was interesting enough) but I think I have managed that by giving a dutch baby an Easter makeover.  The final result being a Dutch Baby with Hot Cross Bun Croutons and Smashed Easter Eggs. The crunchy hot cross bun croutons comes from last year’s ice cream recipe. They are super delicious and it can be quite difficult to stop eating them. Bite sized pieces of hot cross buns are coated in butter and muscovado sugar and then baked to make crisp, crunchy, spicy and sweet croutons. The dutch baby is a recipe I have made before and is super easy to make. A thin pancake batter is poured into a blazing hot cast iron pan and placed in a hot oven. The batter puffs up around the edges and rises higher and higher, while turning a beautiful golden brown colour. The kitchen smells amazing and the steam in the cooked batter evaporates once you have taken it out of the oven and the middle will sink. It is in the sunken middle that you place the hot cross bun croutons, a few milk chocolate easter eggs smashed to pieces and some fresh raspberries to counteract all the sweetness. Enjoy! I hope you enjoy this recipe for Dutch Baby with Hot Cross Bun Crouton and Smashed Easter Eggs. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram with the hashtag #heinstirred. Print Yum Dutch Baby with Hot Cross Bun Croutons and Smashed Easter Eggs IngredientsFor the Hot Cross Bun Croutons: 2 – 3 hot cross buns 20g butter 50g dark muscovado sugar ¼ tsp salt For the Dutch Baby : 125ml cake flour 125ml milk 3 large eggs, lightly beaten pinch of salt ¼ tsp cinnamon 60ml butter To Serve: 2 large Easter eggs, smashed fresh raspberries InstructionsFor the croutons : Preheat the oven to 180 degrees C Halve and chop the hot cross buns into small, bite-sized pieces Heat the butter in a frying pan until it melts, then continue to cook until it starts to brown Stir in the bun bits, sugar and salt Cook for a few minutes while constantly flipping the pieces over to make sure they are covered in sugar Spread on the baking sheet and bake for 20 to 30 minutes, stirring a few times during baking, until the hot cross bun bits are well-toasted and a deep, dark brown colour Set aside to cool completely and crisp up For the Dutch Baby : Preheat the oven to 220 degrees C Place a 24cm cast iron pan on a low rack and heat for 8 minutes until very hot Whisk the flour, milk, eggs, salt and cinnamon in a mixing bowl (or food processor) until just combined. Do not overmix Carefully melt the butter in the hot pan and swirl to coat Pour in the batter and bake until puffed and golden brown for about 20 – 25 minutes Do not open the oven while baking Take the dutch baby out of the oven (the middle will sink in) Top with smashed Easter eggs, hot cross bun croutons, berries and serve immediately Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/dutch-baby-with-hot-cross-bun-croutons-and-smashed-easter-eggs/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook Some other Easter ideas : Roast Leg of Lamb Courgette Bruschetta

Peanut Butter Chocolate Chip Ice Cream

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

Chocolate Beetroot Cupcakes

These Chocolate Beetroot Cupcakes have the most delicious Crème Fraiche Ganache slathered on top of them. The Crème Fraiche adds a tanginess to the ganache which I think tastes so much better than using double cream. The cupcakes are sweet and the ganache is sweet as well so you need another flavour to cut through all the sweetness and the sourness of the Crème Fraiche does the job perfectly. And luckily there is a bit of ganache left over which you can place in the fridge and keep for those late night chocolate emergencies. First some good news! Both these images made it to the top 3 of their category in the Njord Sustainable Food Photo Competition in Denmark on Friday night. No win unfortunately but very happy that they will be part of a year long travelling exhibition showing at various food festivals like Copenhagen Food and Terra Madre Salone Del Gusto in Turin, Italy. Back to the cupcakes. The cupcakes are moist and chocolatey. The beetroot adds an earthy sweetness to the batter without making it overly sweet and it works so well with the chocolate. I used beetroot crisps to decorate the cupcakes. It adds  a beautiful pop of colour on top of the ganache. It also adds a bit of salty crunch to the cupcakes which works really well. Most retailers stock vegetable crisps these day but if you can not find them you can make the crisps by slicing 1-2 beetroots into thin slices, rubbing each slice with some oil and placing them on a prepared baking tray without crowding the tray. Roast the crisps at 200 degrees C for about 20 – 25 minutes until they are crisp, turning the crisps over once during the roasting process. Sprinkle lightly with some fine sea salt once they have cooled down and decorate the cupcakes with a crisp each.  Do enjoy! More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook Print Yum Chocolate Beetroot Cupcakes Ingredients150g 70% dark chocolate 3 whole free-range eggs 200g sugar 100ml buttermilk 30ml sunflower oil 1 tsp vanilla extract 250g raw beetroot, finely grated 275g plain flour 30g cocoa powder 1tsp baking powder ½ tsp bicarb of soda ½ tsp salt Frosting: 150g dark chocolate 50g butter 100g icing sugar 250g crème fraiche Beetroot crisps for decoration InstructionsPreheat the oven to 180°C and place 12 cupcake ½ cup cases in a muffin tray. Break the chocolate in small pieces, place in a metal bowl over a double boiler and gently melt Remove from the heat and set aside Whisk the sugar and the eggs until pale in colour Mix the buttermilk, oil, vanilla, melted chocolate and beetroot and stir this into the egg mixture. Sieve the flour, cocoa powder, baking powder, bicarb of soda and salt and gently fold this into the egg and beetroot mixture Spoon the cake mix into the cupcake cases, till ¾ full Bake for 25 – 30 minutes in the preheated oven. Insert a metal skewer to check if the cupcakes are cooked. Cool the cupcakes on a wire rack Make the frosting by melting the chocolate over a double boiler Mix in the butter until glossy and smooth Sift the icing sugar well into a large bowl Stir in the chocolate and crème fraiche and mix well Let the frosting cool down to thicken a bit and ice the cupcakes with the frosting Top each cupcake with a beetroot crisp Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/chocolate-beetroot-cupcakes/ This recipe first appeared on Marie Claire Cuisine et Vins de France

Chicken

15 Minute Ramen

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

Chicken Tray Bake

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

Sri Lankan Baked Chicken

The chances are pretty slim that I will make it to Sri Lanka for Christmas this year, so this Sri Lankan Baked Chicken will just have to do while I wait to get there. And I am happy to wait, as this chicken dish is just delicious. Grab some paper serviettes, a few flatbreads to scoop up the sauce and eat it with your hands – that is my advice. This version of the classic Sri Lankan dish has been westernised for us home cooks. The recipe comes from Sri Lanka: The Cookbook by husband and wife team Prakash Sivanathan and Niranjala Ellawala, who were both born in Sri Lanka. From what I understand the dish is usually cooked on top of the stove, but this version is baked in the oven, making life just a little bit easier. But saying that, it will be absolutely fantastic on the barbecue. The recipe for this recipe Sri Lankan Baked Chicken is super easy. Place all the ingredients in a food processor, blitz to a paste and cover the chicken. Let it marinate for a few hours or overnight and cook. Spice, heat, acidity and a good dose of garlic and ginger. Lip smackingly good! Serve it with a crisp salad and a quick sambal of chopped tomatoes, cucumber, coriander, vinegar and some sugar for sweetness. A few flatbreads to mop up the sauce would come in very handy. The images in this post have been shot on Frosted Blackberry, one of the backgrounds from my newly launched Heinstirred Collection, available for sale online at shop.heinstirred.com. Do you have a look around, your favourite new surface may be just a click away. I hope you enjoy this recipe for Sri Lankan Baked Chicken and that it will become a family favourite. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoyed.

Massaman Curry and Feasting off the Beaten Track in Thailand

The most famous Thai curries are green, red, yellow and massaman and this recipe for massaman curry is a nod to all the sights, sounds and flavours from my recent trip with Tourism Authority of Thailand to Thailand, Cambodia and 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. 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 and I was invited by the Tourism Authority of Thailand to explore the corridor from a gastronomy perspective. Tha Chalaep is a small town in the Chantaburi province of Thailand. Boarding a boat in the town takes you to one of the local oyster farms owned by Pa Louise Lung Thom, locally known as Uncle Thom. The trip offers a fascinating glimpse into his life as an oyster farmer with the visit culminating in a feast of fresh oysters, cooked crab, fried whole fish, fish cakes, tom yum soup and many more local dishes.  Not far from Tha Chalaep is Chanthaburi, the capital of the province. Start your visit at The Cathedral of the Immaculate Conception, one of the biggest churches in Thailand. From there it is a short walk to the 3 century Old Town Chanthaboon Waterfront, steeped in history as an important trade center and international port. Enjoy a slow walk in the narrow kilometer-long lane offering picturesque views of historic homes. The community is well known for its street food and you can enjoy freshly baked madeleines, sweets, iced coffees and durian ice cream as you wander the historic street. Market visits are mandatory when in Thailand and the Charoensuk Market is a must-do. Offering a vast selection of fresh produce, seafood and ingredients, join locals as they do their daily shopping for cooking at home. Some stalls also offer freshly cooked traditional meals that can be purchased and enjoyed at home for those who are too busy to cook.  From Chanthaburi, travel to the Rayong province which offers a more peaceful beach experience than the more popular beach destinations in Thailand. The Rayong province is well known for its seasonal tropical fruit of rambutan, mangosteen and the world famous durian as well as salak that is grown all year round. The people of the province produce a variety of seafood products, the important ingredient, fish sauce, as well as shrimp paste and many dried fish products. A visit to the Ban Phe Market located near the fishing boat port offers a vast array of dried seafood products produced in the area. The market is usually a stop before taking a boat to Ko Samet or Samet Island.  Not to be missed in Rayong is Jumlong Sriraksa’s restaurant in Rayong called Khrua Ban Ban. The Masterchef Thailand’s finalist dishes up some of the best food we had on the trip and make sure you order his signature dish – Volcano Eggs! Click here for my Instagram Thailand stories to see the dish in action. He did not want to share the recipe but it seems to be the fluffiest souffle omelet with seafood, almost engulfed in flames as it is brought to the table. What a delight to see and enjoy. Miang at Jumlong’s restaurant in Rayong 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. Massaman is a mild Thai curry with Indian influences and usually, have potatoes and peanuts in the curry. The idea of cooking the whole chicken in the coconut milk flavoured with the massaman paste comes from the Irish food writer, Sophie White. Cooking the chicken this way results in a delicious and rich chicken curry. If you are in the mood for something spicier, replace the massaman curry paste with a fiery red curry paste. Just as delicious! I hope you enjoy this recipe for Massaman Curry. 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 Thailand leg of the trip. Print Yum Massaman Curry and Feasting off the Beaten Track in Thailand Ingredients3 tbsp oil Sea salt flakes 1 fresh organic chicken (about 1,5 kg) 50g about 3 tbsp Massaman curry paste 1 onion, diced 2 cloves garlic, mashed 1 thumb ginger, grated 2 cans coconut milk 100g peanuts 1 tbsp fish sauce (more to taste) juice of 1 lime 400g baby potatoes, quartered fresh coriander and jasmine rice to serve InstructionsHeat the oil in a large pot and brown the chicken all over and set aside Add the onions, garlic, ginger and curry paste to the pot and cook for 5 minutes while stirring Add a glug coconut milk and cook the paste for another 5 mins while stirring Add the rest of the coconut milk and bring to the boil Place the chicken back in the pot It does not need to be fully submerged but ensure the coconut milk goes into the cavity Cover with the lid and let the chicken simmer for 30 minutes After 30 mins gently turn the chicken over, add the peanuts, lime juice and fish sauce and potatoes Cover again and simmer for another 30 minutes or so until the potatoes are cooked Lift the chicken out of the pot and divide into bowls with rice Taste the sauce and add more fish sauce if needed Ladle over some of the sauce and serve immediatelySchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/massaman-curry-and-feasting-off-the-beaten-track-in-thailand/ Trip was made possible by Tourism Authority of Thailand

Christmas and Holidays

Lemon Meringue

I am a huge fan of the Great British Bake Off. It is by far my favourite cooking contest show and I am always in awe of what the contestants create while wishing I can bake as well as they do. So in a sense this is my Showstopper post of the year as I wanted the last post of 2013 to be truly special and celebratory. This cake will be fitting for any New Year’s Eve celebration or a New Year’s day lunch. I can’t think of a better way to see in 2014 than a big slice  of meringue, pistachio, lemon curd, cream and white chocolate with a glass of bone dry bubbly. But let me be frank. It is a lot of work. A whole lot more if you have a small oven and have to bake each meringue layer separately. But the end result of a towering meringue confection is so worth it. Serves at least 12 people. I want to wish all my readers the happiest of holidays, how ever you may celebrate or not. I also have an array of festive recipes to inspire and help you plan for the season ahead – click here for all the recipes Print Yum Lemon Meringue IngredientsNotes: – Make sure all the equipment is clean and dry when making meringue. – First thing to do is drain the yoghurt – drain overnight by lining a wire mesh strainer with cheesecloth and place over a bowl. Put the yoghurt into the lined strainer, cover and leave in the fridge overnight. MERINGUE 12 egg whites 3.7ml (.75 teaspoon) cream of tartar 5ml (1 teaspoon) salt 750ml (3.17 US cups) castor sugar 90ml (6 tablespoons) corn starch 30ml (6 teaspoons) white vinegar LEMON CURD 40g (1.4110 oz) butter 130g (4.5856 oz) caster sugar 120ml (half a US cup) lemon juice 20ml (1 heaped tablespoon) grated lemon zest 2 large eggs, beaten good pinch of salt WHITE CHOCOLATE SHARDS 1 slab white chocolate – 80g to 100g (2.8219 oz – 3.5274 oz) LEMON & PISTACHIO YOGHURT 500g (17.637 oz) plain low fat yoghurt – drained as noted at beginning of recipe 1/2 of the lemon curd 100g (3.5274 oz) pistachios, shelled and roughly chopped zest of 1 lemon WHIPPED CREAM 250ml (1 US cup plus a splash) whipping creamInstructionsMERINGUE If your oven is not big enough to bake all three at the same time, make a third of the recipe at a time and bake each third individually. Preheat oven to 220 degrees C (425 F). Place baking paper on 3 large baking trays and by using the bottom of a 22cm (8.5 – 9 inch) cake tin, draw 1 circle on each piece of paper. Beat the egg whites with the cream of tartar and salt until stiff peaks form. While the beater is still running add the sugar 1 tablespoon at a time until all the sugar has been mixed in and the meringue is thick and glossy. Sift the corn starch over the mixture, add the vinegar and mix well until combined. Scoop each third onto a drawn circle and shape the meringue within the drawn lines, keeping the top of the meringue quite even. Place in the oven and immediately reduce the heat to 150 degrees celcius (300 F) and bake for 30 minutes. Reduce the heat to 120 degrees celcius (250 F) and bake for another 45 minutes. Switch the oven off and let the meringues cool inside the oven. While the meringues are baking make the curd and chocolate shards and store until required LEMON CURD Set a metal bowl over a large saucepan of boiling water, making sure the bowl does not touch the water. Place the sugar and zest in a food processor and blitz together until the sugar is a light yellow colour. Place the sugar mixture in the bowl with the butter, juice and salt and stir over the heat until the butter is melted and sugar dissolved. Slowly whisk in the eggs and continue whisking over the heat until the mixture thickens and coats the back of a spoon. Spoon into a bowl, cover and place in the fridge to chill for at least 2 hours. WHITE CHOCOLATE SHARDS Melt the chocolate in a metal bowl set over a large saucepan of boiling water, making sure the bowl does not touch the water. Once melted, spread the chocolate evenly onto a piece of greaseproof paper. Cover with another piece of paper and gently press to release any bubbles. Roll the pieces of paper into a thin tube and place in the fridge for 2 hours to set. When you are ready to assemble the cake, unroll the tube and as you unroll the chocolate will break and you will have the shards to decorate with. LEMON & PISTACHIO YOGHURT Mix all the ingredients WHIPPED CREAM Whip the cream until stiff. I prefer not to sweeten the cream as everything else in the cake is sweet enough TO ASSEMBLE Place one meringue layer on a cake stand Spoon over the other half of the lemon curd and spread evenly over the meringue Place the 2nd meringue layer carefully on top Spoon over the lemon & pistachio yoghurt and spread evenly Place the 3rd meringue on top Spoon over the whipped cream and sprinkle with the chocolate shards The cake will hold its shape so you can make it before and serve after a meal as dessert but I would not let it stand for more than 3 hours at room temperatureSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/lemon-meringue/ More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Gourmet Stuffed Braai Loaf

All the banters and paleos and gluten frees and carb fiends should look away because this Gourmet Stuff Braai Loaf is fantastic! Freshly baked home made bread stuffed with caramelised onions, roasted tomatoes, some grilled peppers and two cheeses. A winner in my book and perfect for these summer days filled with barbecues and outdoor eating next to the pool that is lying ahead. The original idea when chatting to my friend Conrad was to bake a focaccia, slice it in half stuff it with all those ingredients, place between two grills and cook it on the barbecue. After I had baked the focaccia and sliced it in half, I realised it might not work that well and there was a good chance of ending up with burnt bread and cold filling. I then decided to use exactly the same recipe I wrote but do it as a loaf and let the filling bake at the same time as the bread. I really worked like a charm. Making the dough is so easy and you can play around with the fillings to your heart’s content. I do think the mozzarella and mature cheddar is a must but you could go to town with the rest. And this bread is not just for barbecues, I think it is a perfect bread for picnics or with a wintry soup. And if you have a cast iron pot I would most certainly bake this bread over the coals. Enjoy! Print Yum Gourmet Stuffed Braai Loaf IngredientsBread: 500g cake flour 2 tsp salt 1 tsp sugar 2 tsp instant yeast 3 tbsp olive oil 300ml tepid water Olive oil, sea salt and rosemary for topping Filling: 150g mature cheddar, grated 200g mozzarella cheese, sliced into about 10 slices 8 Char grilled sweet pepper slices Roasted Tomatoes: 250g baby tomatoes Few cloves of garlic Sea salt Olive oil for roasting Caramelised Onions: 1 large onion, thinly sliced ½ tsp salt Olive oil for frying 1 tbsp balsamic vinegar 1 tbsp brown sugarInstructionsMake the dough by mixing the flour, salt, sugar and yeast into a bowl Add the olive oil and water and mix well to bring all the ingredients into a ball of dough Turn the dough onto a lightly floured surface and knead it by pulling, stretching and folding the dough for about 10 minutes until it is a soft dough that bounces back to the touch and feels elastic If the dough is too sticky during kneading, add a bit more flour Roll the dough into a ball and place in a lightly oiled bowl Turn the ball of dough in the bowl so it gets the oiled as well and cover with clingfilm Place in a warm spot for about an hour to hour and a half until it has doubled in size While the dough rises, prepare the tomatoes and onions: Preheat the oven to 200 degrees C Place the tomatoes in an oven proof dish with the garlic, drizzle with some oil and a sprinkle of salt Roast for 30 minutes until blistered, pour off any liquid and set aside Place the onions, salt and olive oil in small pan and fry over a gentle heat for 15 minutes until soft and golden Add the vinegar and sugar and cook for another 5 minutes until caramelised and thickened and set aside Grease a 22cm loose bottomed cake tin Once the dough has risen, punch it down and divide into two Roll out the one piece of dough slightly larger than the tin and place in the tin with the edges slightly up the side of the tin Place the filling on top of the dough, starting with the cheddar then peppers, tomatoes, onions and ending with the mozzarella, leaving 1cm of the edges without filling Roll out the remaining piece of the dough, dab the edges with some water and place over the filling Press the edges of the two pieces of dough together to seal it Press your fingers over the dough and drizzle with some oil and sprinkle with rosemary leaves and salt Let is rise for another 10 minutes and preheat the oven to 220 degrees C Bake for 20 – 30 minutes until well risen and golden brown Knock the top of the bread and if it sounds hollow it is done Let the bread rest for 10 minutes, remove from the tin and let it cool a bit on a wire rack Cut into wedges and eat while still warmSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/gourmet-stuffed-braai-loaf/ ** This recipe first appeared in the Sunday Times Food Weekly More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Peppermint Crisp Ice Cream Cake

Summer is ice cream cake time, Peppermint Crisp Ice Cream Cake time to be precise. Layers of smashed cookies, a layer of vanilla ice cream flavoured with peppermint extract, another layer of vanilla ice cream mixed with rich caramel, topped with a few crushed slabs peppermint crisp chocolate makes for a sublime summer time treat. Peppermint Crisp Tart is one of those iconic South African desserts and this parfait version I did last year remains a popular recipe on the blog. I think this peppermint crisp ice cream cake twist on the classic dessert is fun, so impressive and just delicious. I tried to take as many short cuts with the ice cream cake as possible since you need to spend a bit of time getting the layers frozen. I used store bought vanilla ice cream and a tin of ready made dulce de leche (caramel treat). Try to use the best quality ice cream you can. It is quite amazing to see how much air they pump into commercial ice cream once you have softened it a bit to add the flavourings. Of course, if you don’t have to worry about time, make a batch of home made vanilla ice cream as ultimately that will be the best. Need more peppermint crisp fixes? Check out this hugely popular Peppermint Crisp Mug Cake and this divine Peppermint Crisp Cheesecake. I am pleased to introduce my new cookbook, Drunk and Hungry available as an epub download. As the title states, the book consists of easy and flavourful recipes for when you find yourself drunk, and hungry. Savoury, sweet, vegan, vegetarian, bacon, cheese, spice, and carbs are packed into 15 easy recipes to satisfy your hunger while tantalising your tastebuds. You can purchase the book by clicking on this link and all you need to read it is a free epub reader such as Apple Books, Fullreader or similar. I have an array of festive recipes to inspire and help you plan for the season ahead – click here for all the recipes I hope you enjoy this recipe for Peppermint Crisp Ice Cream Cake. If you’ve made the recipe do share it by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoyed. Print Yum Peppermint Crisp Ice Cream Cake Ingredients1 packet tennis biscuits 6 tbsp melted butter 2l good quality vanilla ice cream 1 tin caramel treat Good pinch of salt 1 ½ tsp peppermint extract 300g peppermint crisp chocolate, broken in small pieces InstructionsLine a 22cm loose bottomed cake tin with baking or parchment paper as follows Turn the removable base over and line with a piece of parchment paper 2cm wider than the base and assemble it with the rim letting the paper stick out. This will make it easier to transfer from the tin. Make a collar for the rim a few centimetres higher than the rim and line the rim with a bit of butter to make the paper stick Place the cake tin in the freezer Bash the tennis biscuits until fine and mix in the butter You want the cookie mix to clump together when you hold it together – add a bit more butter if needed Spoon into the bottom of the cake tin, level with the back of a spoon and press down with your hand to make sure the crust is packed tightly Place the cake tin back in the freezer Take the ice cream out of the freezer to soften slightly Soften the caramel treat in a bowl and whisk into 1 liter of the ice cream with a pinch of salt Put the rest of the ice cream back into the freezer Place the caramel mixture on top of the cookie base, level and place in the freezer for at least two – three hours until the ice cream has frozen hard enough for the next layer to go on top without sinking into the caramel mix Take the rest of the vanilla ice cream out, let it soften and mix in the peppermint extract Spoon on top of the caramel ice cream layer and level the top Cover with cling film and freeze for at least 6 hours or overnight until frozen hard When ready to serve take the cake out of the freezer Gently loosen and remove the spring. Turn the cake over, remove the base and gently peel off the paper and transfer to a serving platter with the biscuit base on the bottom Remove the collar and sprinkle the cake with the peppermint crisp and serveSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/peppermint-crisp/ ** This recipe first appeared in the Sunday Times Food Weekly More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Grapefruit Mimosa Spritz

This Grapefruit Mimosa Spritz is without a doubt my new favourite drink. Slighty sweet, slightly bitter, bubbly, refreshing and elegant. Think grapefruit Mimosa meets Aperol Spritz. 1 part Aperol, 2 parts freshly squeezed grapefruit juice and 3 parts bubbly (champagne, MCC or prosecco) is all you need for a fabulous drink suitable for brunch, lunch, sunset cocktails or a celebratory aperitivo. I saw the recipe in December while visiting dear friends in Canada. It was in the LCBO’s (The Liquor Control Board of Ontario) Holiday 2019 magazine and just loved the combination of flavours. Grapefruit is not a fruit I eat that often and hardly ever use as an ingredient. But using it as an ingredient in a drink makes perfect sense, citrussy, stunning colour and not overly sweet. Most importantly, make sure all three ingredients are chilled when you make the drink. Aperol does get a bad rap (seemingly mostly from Italians who think it is a drink for tourists) while loved by Instagrammers with the hashtag #spritzlife all over the app. And no matter what the New York Times might say in the article The Aperol Spritz Is Not a Good Drink I am one of those tourists who drink it in Italy and definitely here at home. The recipe is easy and straightforward which makes it great to serve a crowd. Mix the grapefruit and Aperol and refrigerate a day before. All you need to do when your guests arrive is mix equal parts of the grapefruit mix and bubbly and you are sorted. I hope you enjoy this recipe for Grapefruit Mimosa Spritz. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred I will be presenting a Lightroom Editing Masterclass in Cape Town on the 7th March 2020. You can find all the details by clicking on this link. Only 3 spots are left so let me know if I need to save a seat for you. (I have had requests to do one in Johannesburg, if you are based in Johannesburg keep an eye out for that announcement as I get going with some planning.) Print Yum Grapefruit Mimosa Spritz IngredientsTo make 1 drink 30ml Aperol 60ml strained freshly squeezed ruby grapefruit juice (chilled) 90ml sparkling wine, mcc or champagne (chilled) a grapefruit wedge for garnish InstructionsPour the Aperol and grapefruit juice into a chilled glass filled with some ice Give it a stir for 10 seconds Top with the bubbly, pouring slowly Give it a stir Garnish with the grapefruit wedge Serve immediatelySchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/grapefruit-mimosa-spritz/  

Deli

Baked Camembert Focaccia with Honey and Dukkah

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

Fries with Homemade Furikake Seasoning and Wasabi Mayo (Seaweed Fries)

In hindsight with all the big sport events of the past weekend I should have posted this recipe for Fries with Homemade Furikake Seasoning and Wasabi Mayo last Monday already but have been so focussed with shooting my first feature for a magazine in Germany that planning relevant blog posts flew out of the window. Also known as Seaweed Fries these fries make a delicious delicious umami rich snack and once you start they are hard to resist. The recipe for the Furikake Seasoning makes more than enough seasoning for countless portions of piping hot fries but you can also use it to jazz up roasted vegetables, popcorn, grilled corn on the barbecue in fact any dish that needs a bit of jazzing up. The options are endless. Plus there is a trick to eating these fries. First of all make sure the fries are crunchy golden and piping hot. Give them a good sprinkle of the Furikake Seasoning and then a good shake to make sure all the fries are coated. Dip a few fries in the wasabi mayo, then for a second dip in the Furikake Seasoning and they are ready to be devoured. Repeat the process until satisfied or the fries have run out! Furikake Seasoning is a dry Japanese seasoning usually sprinkled on rice and vegetables. It is made of benito flakes, chopped, dried seaweed (I used nori sheets), sesame seeds and some salt and sugar. You dry fry the nori sheets until crispy, place all the ingredients in a food processor and pulse to a fine texture. I love seaweed. I am always buying those roasted seaweed snacks from Woolies and when I saw the seaweed fries on a friend’s instagram account I had to make them. Finding benito flakes was a bit tricky but I managed to track them down at Chefs Warehouse on Bree Street in Cape Town. As mentioned, the seasoning will perk up many other ingredients so keeping a batch handy is not a bad idea at all. I hope you enjoy this recipe for Fries with Homemade Furikake Seasoning and Wasabi Mayo. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Print Yum Fries with Homemade Furikake Seasoning and Wasabi Mayo (Seaweed Fries) IngredientsFurikake Seasoning : 4 sheets nori 45g sesame seeds 10g bonito flakes 2 tsp sugar 2 tsp sea salt To Serve: Hot Fries Mayonnaise mixed with wasabi (to taste) InstructionsDry fry the nori sheets individually in a pan over a medium heat for about 7 minutes until it starts to brown and break apart easily Place all the ingredients in a food processor and blitz to a course mix Place the hot fries in a large bowl Dress liberally with the furikake and mix well Serve immediately with some wasabi mayo and more seasoning on the sideSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/homemade-furikake-seasoning-seaweed-fries/ More photos, food and travel stories on: Instagram Pinterest Facebook A few more of my favourite snack recipes : Polenta Crumbed Haloumi Chips Sweet Potato Fries with Coriander Yoghurt Zucchini Labneh Naan Pizza      

Baby Marrow Muffins with Roasted Pumpkin and Chèvre Spread

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

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

Desserts

Flourless Chocolate Cake with Chipotle

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

Olive Oil and Lime Madeleines

Baking Madeleines have been on my to do list for ages (I bought a pan about 3 years ago!) and I am happy to finally post a recipe for Olive Oil and Lime Madeleines. Dipped in white chocolate and freeze-dried coconut for that extra bit of indulgence. For me, there is romanticism and intimidation about French baking but luckily these small sponge cakes are pretty easy and not intimidating at all to make. The catch of course, you need a specific madeleine pan to bake them to achieve the distinctive shell-like shape. Madeleines originate from the Lorraine region in northeastern France. According to Wikipedia, there are several legends attached to the “invention” of the Madeleines. “They have tended to center on a female character named Madeleine who is said to have been in the service of an important character in the history of Lorraine – although there is no consensus over the last name of the cook nor the identity of the famous character. Some consider that the illustrious patron was 17th-century cardinal and rebel Paul de Gondi, who owned a castle in Commercy. Others consider that the inventor was named Madeleine Paulmier, who is said to have been a cook in the 18th century for Stanislaus I, duke of Lorraine and exiled King of Poland. The story goes that, in 1755, Louis XV, son-in-law of the duke, charmed by the little cakes prepared by Madeleine Paulmier, named them after her, while his wife, Maria Leszczyńska, introduced them soon afterward to the court in Versailles. Much beloved by the royal family, they conquered the rest of France in no time. Yet other stories have linked the cake with the pilgrimage to Compostela, in Spain: a pilgrim named Madeleine is said to have brought back the recipe from her voyage, or a cook named Madeleine is said to have offered little cakes in the shape of a shell to the pilgrims passing through Lorraine. Other stories do not give the cake a Lorraine origin and lay its invention at the feet of pastry chef Jean Avice, who worked in the kitchens of Prince Talleyrand. Avice is said to have invented the Madeleine in the 19th century by baking little cakes in aspic moulds. The first time I had Madeleines were at La Tête in Cape Town, where there are served as dessert, piping hot out of the oven. There were so good that I bought the pan and the 3 years it took was certainly worth the wait. I used a recipe from my friend The Kate Tin, replacing the butter with olive oil and adding lime zest for flavour. The madeleines were super light and utterly delicious. To take it up a level I dipped them in melted white chocolate and rolled them in freeze-dried coconut. But that is entirely optional. I hope you enjoy this recipe for Olive Oil and Lime Madeleines. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Print Yum Olive Oil and Lime Madeleines Ingredients50g salted butter 5g honey 50g extra virgin olive oil 2 large eggs, at room temperature 65g caster sugar 100g cake flour 4g baking powder finely grated zest of 2 limes melted white chocolate and freeze dried coconut for dipping (if desired) InstructionsMelt the butter and honey, then add the olive oil and set aside In a bowl, beat the eggs and caster sugar until very pale and fluffy Add the melted butter, honey and olive oil mix and mix in quickly Sift in the flour and baking powder and fold gently to form a smooth batter Add the zest and fold again until just combined Place the madeleine mix in a piping bag and refrigerate for at least 2 hours – preferably overnight. Preheat the oven to 200 degrees celsius Generously brush the madeleine moulds with melted butter Pipe the madeleine mixture into each mould – filling it 3/4 of the way and bake for 6-8 minutes Serve warm dipped in white chocolate and freeze dried coconut if preferred Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/olive-oil-and-lime-madeleines/ 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.

Apricot Clafoutis

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

Quick Apple Tartlets with Pistachio Praline

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

Fast and Easy

Panettone and Coffee Ice Cream Cake

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

Doughnut Ice Cream Sandwiches

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

Roasted Aubergine

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

Peppermint Crisp Fudge

This recipe for Peppermint Crisp Fudge is inspired by a recipe I saw on Sarit Novak’s beautiful Instagram feed. And with Heritage Day just around the corner I had to put my own local twist on it. Sarit’s fudge recipe was made with Lotus Biscoff biscuits and Lotus Biscoff spread. As I mentioned in my Karak Chai Cheesecake post a few weeks ago, I am bit late to discover the biscuits but they immediately became one of my favourite things. Using the well known South African classic Peppermint Crisp Tart as inspiration, I replaced the tennis biscuits with the Lotus Biscoff biscuits as they look so pretty decorating the fudge. Instead of the spread I added chopped up peppermint crisp to the mix and extra to decorate the top of the fudge. And a good pinch of sea salt flakes to add some much needed depth to the fudge. Be warned though, this recipe is super sweet and rich. But utterly irresistible! The tiniest block will go a long way to sooth a sweet tooth on Heritage Day. Craving more Peppermint Crisp? Here are a few more recipes to try : Peppermint Crisp Cheesecake Peppermint Crisp Ice Cream Cake Peppermint Crisp Mug Cake I hope you enjoy this recipe for Peppermint Crisp Fudge. If you’ve made it, share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoyed. If you are looking for more quick, easy delicious meal ideas, I have a new e-cookbook, EVERYDAY TRAYBAKES, and it is now available as a digital download. The aim of the 18 recipes in EVERYDAY TRAYBAKES is to spark fresh cooking inspiration with new ideas and interesting flavour combinations. From Asia to the Middle East and Mediterranean, while firmly remaining within the realm of easy cooking, the book is proof that delicious, wholesome meals do not need hours of prep. The recipes range from unpretentious weeknight family dinners, spur of the moment entertaining, easy breakfasts for a crowd and modern ideas with vegetables. No book of mine will be complete with a sweet ending and there are 4 sweet baking recipes that require no special baking skills, in fact the pudding is mixed in the dish you will bake it in. Recipes include Thai Green Curry Spatchcock Chicken, Oven Baked Masala Omelette with Paneer, Salmon and Leek Traybake with Herb Dressing, No Boil Pasta Bake with Shiitake Mushrooms and Pangrattato, Sichuan Pepper Chicken and Potatoes, Rocky Road Squares and Vanilla Milk Soak Sheet Cake You can get the book by clicking here  ** Add Drunk and Hungry to your EVERYDAY TRAYBAKES purchase and only pay R120 ($8) for both books

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. If you are looking for more quick, easy delicious meal ideas, my cookbook, DRUNK AND HUNGRY is available as a digital download. As the title states, the book consists of easy and flavourful recipes for when you find yourself drunk, and hungry. Savoury, sweet, vegan, vegetarian, bacon, cheese, spice, and carbs are packed into 15 easy recipes to satisfy your hunger while tantalising your tastebuds. The book has just been announced as the South African winner in the Digital Books category in the Gourmand World Cookbook Awards. It will now compete for Best in the World later this year at the Cookbook Fair in Paris. Purchase the book by clicking on this link

Twice Roasted Crispy Parmesan Crushed Potatoes

Twice Roasted Crispy Parmesan Crushed Potatoes to satisfy any and all comfort food cravings. And even if my lockdown waistline and sluggish fitness might not be in full agreement with this dish, they will concur that it is really good and well worth making this long weekend. I came across the recipe for Crispy Salt and Vinegar Smashed Potatoes on the popular Half Baked Harvest and I loved the way she smashed the potatoes by putting a baking sheet on top of the potatoes and just pressing down. I thought it was a brilliant short cut from crushing each potato individually as I have always done in the past. I am not a huge fan of salt and vinegar as a flavour combination so kept the flavours to parmesan and aged cheddar, loads of sea salt and crushed black pepper, chopped spring onions and a healthy sprinkle of chilli flakes for heat. It is a slight twist on my recipe for Polenta Parmesan Roast Potatoes which has become such a favourite recipe amongst readers. The recipe could not be easier. Boil the potatoes to just cooked (or use a pressure cooker to make things simple), crush the potatoes, drizzle with olive oil and bake. Once they have crisped add the cheese and bake again until melted and bubbly. Sprinkle with the chillies and spring onion and they are ready to serve. These will make a lovely snack with a garlicky yoghurt or sour cream dressing or serve them with some grilled pork bangers or a simple but delicious roast chicken. Save any leftovers for the morning after and whisk a few eggs to make a delicious and comforting breakfast frittata. Thank you for all the lovely messages of support for the 2020 Pink Lady Food Photographer of the Year competition. I walked away with 2 Highly Commended awards in the highly competitive “Marks & Spencer Food Portraiture” category and “On the Phone” category respectively. As always, there was amazing work in the finals and you can view all the finalist and winning images here. Print Yum Twice Roasted Crispy Parmesan Crushed Potatoes Ingredients700 g small potatoes 125ml extra virgin olive oil sea salt flakes to season freshly cracked black pepper 50g parmesan or any flavoursome hard cheese, grated 50g mature cheddar cheese, grated chili flakes to taste spring onion, chopped for garnish InstructionsPlace the potatoes in a large pot with salted water Bring to a boil, reduce the heat and simmer the potatoes for about 15 minutes until the potatoes are just cooked and tender Preheat the oven to 220 degrees C Drain the potatoes and transfer to a baking sheet, letting them cool slightly Place another baking sheet on top of the potatoes, then push down firmly to smash the potatoes Drizzle the potatoes with the olive oil and season with salt and pepper, lightly tossing the potatoes at the same time Roast the potatoes until light golden brown and crisp underneath, about 25-30 minutes Remove from the oven and sprinkle with the cheeses Return to the oven for another 10 minutes or until the cheese is bubbly and melted Sprinkle the potatoes with the chilli flakes and spring onion and serve Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/crispy-parmesan-crushed-potatoes/   I hope you enjoy this recipe for Twice Roasted Crispy Parmesan Crushed Potatoes. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoyed.

Barbecued Corn Salad

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

Spicy Oven-Fried Rice with Gochujang

Spicy Oven-Fried Rice with Gochujang or how to win with leftovers this festive season. I found his recipe for Spicy Oven-Fried Rice with Gochujang on the New York Times Cooking and thought it will be such a great recipe, not only for this time of the year but for all those times you have ingredients in the fridge that needs to be used. I love the versatility of the dish. You can keep it vegetarian and load the rice with whatever vegetables you have that needs to be used. Or add any protein that is leftover from your festive table, be it ham, chicken, pork or turkey. The options are really endless and the quantities of what you add can also be amended as to what you have available. When I made the recipe to photograph I added chorizo, edamame beans, pak choi and some leftover broccolini. The spicy kick comes from the Gochujang, a spicy Korean chili paste. It is optional should you not want to add some fiery spice to the dish but I do think it adds a lovely kick. Replace the gochujang with any other favourite chili sauce you enjoy. I like the yolk of the fried egg on top to be runny so that it can run into the bowl of rice. Enjoy! I am thrilled to have won the 2019 Admired in Africa Food Photographer of the Year with this image I took at the Kampot fresh market in Cambodia. The market was such an incredible experience and to have a winning shot from it, is the best way to end the most wonderful year. This will be my last post for the year and I want to wish all the readers, subscribers and followers a very happy and safe 2020. See you with a new recipe in January 2020! I hope you enjoy this recipe for Spicy Oven-Fried Rice with Gochujang. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred Print Yum Spicy Oven-Fried Rice with Gochujang Ingredients4 cups cooked white rice 30ml vegetable oil 1 cup shredded protein of your choice (chicken, turkey, lamb) 2 cups chopped vegetables of your choice 5 spring onions, chopped 30ml gochujang (Korean chili paste) 60ml soy sauce 4 fried eggs, for serving sesame oil, for drizzling InstructionsPreheat the oven to 220 degrees C Add half the oil to a baking sheet, add the meat and vegetables (reserving some spring onion for garnish) and give it a good stir Place in the oven for 10 minutes to heat through, stirring once or twice while cooking Whisk together the gochujang, soy sauce and remaining oil and mix with the cooked rice until well combined Add the rice to the baking sheet, stirring to combine with the meat and vegetables, then press the mixture down with the back of a spatula Place in the oven and cook until the rice starts to crisp on the bottom, about 20 to 25 minutes, stirring once about halfway through and pressing down again Cook the fried eggs about 5 minutes before the rice is done Taste and season the oven-fried rice, divide the rice among bowls and top each portion with a fried egg Drizzle with sesame oil, sprinkle with the reserved spring onion and serve immediately Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/oven-fried-rice/ The Heinstirred Greeting Cards Range has been launched. Inspired by fusing food and nature, distinctive images were photographed and set in original heart-shaped designs. Click here for all the details of the range now available.

Ice Cream

Roasted Beetroot and Orange Ice Cream

Beetroot is at its best when roasted. The earthy sweet flavour is more intense. I usually add a splash of olive oil, a chilli roughly chopped and a roughly smashed clove of garlic and roast at about 200 degrees C until soft and cooked through. And I never cut the stems off at the bulb. I leave about 2 cm of the stems attached to the bulb to avoid as much bleeding as possible. To make this ice cream I roasted the beetroot without the garlic and chili. Once it was cool I removed the skins and stems, pulsed it in the food processor until smooth and then passed through a sieve to make sure there were no lumps. Print Yum Roasted Beetroot and Orange Ice Cream Ingredients250ml whipping Cream 250ml double cream 100ml milk 4 large egg yolks 115g castor sugar 1 ts vanilla extract 300g roasted and pureed beetroot (mixed with the 100ml milk) zest of 1 orange pinch of saltInstructionsPour the whipping and double cream into a saucepan, add the vanilla. Slowly bring to just below boiling point (small bubbles will form around the edges of the saucepan). Put the yolks and sugar in a bowl and whisk until pale. Add one ladle of the cream mixture to the eggs while whisking. Add another 2 ladles, whisking well after each addition. Add the egg mixture to the cream, add the beetroot and cook over a low heat for another 15 minutes while stirring. Make sure that the mixture does not come to the boil. When the mixture coats the back of the spoon it is ready. Add a pinch of salt and the orange zest. Cool the mixture for at least 6 hours and churn the ice cream as per the instructions of your ice cream maker.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/roasted-beetroot-and-orange-ice-cream/  

Peppermint Crisp Parfait

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

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/

Pumpkin Ale and Smashed Toffee Ice Cream

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

Proteins

Cheesy Bacon and Chorizo Pull Apart Loaf

I am the first to admit that this Cheesy Bacon and Chorizo Pull Apart Loaf is one big gluten, fat and carb festival but it is so delicious. And you are not going to eat it every day so a bit of an indulge once in a while is not a bad thing. And at least there is no added sugar in here so that makes it a little bit better hey? It is a lip smackingly delicious combination of fried bacon and chorizo mixed with mature cheddar and mozzarella cheeses and chopped jalapeno chillies, stuffed into a loaf of bread. The loaf is drizzled with the garlicky bacon and chorizo fat and then baked until melted and crusty. It is so good when it comes out of the oven and you can serve it as a replacement to garlic bread at a barbecue or with a wintery soup or stew. Place it in the middle of the table straight from the oven and let the guests help themselves. The inspiration for the Cheesy Bacon and Chorizo Pull Apart Loaf comes from a recipe I saw on The Broken Bread. I must have seen an image on either Instagram or Pinterest and immediately wanted to try it. It has been a while since I have made the Gourmet Stuffed Braai Loaf which is one of my most popular (and most stolen) recipes and I have been wanting to make something “next level” for a while now. I decided to use a sourdough because if I am going to eat bread it must be good bread. It is quite a substantial loaf of bread so I found it needed a bit more oil drizzled over it when it came out of the oven the first time. If you are going to use a “lighter” type of loaf you probably won’t need to drizzle with any extra olive oil. You want the bread full of flavour so stuff every nook and cranny. The quantity of ingredients is for a large round sourdough loaf. Adjust accordingly for the size of bread you will be using but if there is any filling left over sprinkle it over fried eggs, toast or an omelette filling. Enjoy!   Print Yum Cheesy Bacon and Chorizo Pull Apart Loaf Ingredients1 round sourdough loaf 150g grated mozzarella cheese 150g grated mature cheddar cheese 150g crispy fried bacon bits (keep the fat in the pan to fry the chorizo) 150g fried chorizo sausage cubes (keep the fat in the pan to fry the garlic) ½ cup sliced pickled jalapenos, chopped 3 cloves garlic, mashed 60ml Baleia Extra Virgin Olive Oil 4 tbsp chopped parsley, for garnish InstructionsPreheat the oven to 180 degrees C Place both cheeses in a medium bowl along with the bacon and chopped jalapeños Toss the cheese, bacon, chorizo and jalapenos to combine and set aside Place the bread on a cutting board and slice the bread into 1½ cm slices, making sure not to cut all the way through the bread. Rotate the bread 90°and slice the bread again creating a cross hatch pattern Use the same pan with fat that the bacon and chorizo was fried in, add the olive oil and garlic and gently fry the garlic for a minute or so. Set aside to cool Place a sheet of tin foil large enough the cover the bread on a baking sheet and place the cut bread on top Stuff all the rows of the bread with the cheese mixture, making sure the bread is stuffed all over with the filling Drizzle the garlic oil over the entire loaf, letting the oil drip down into the bread Wrap the load tightly with the tin foil and bake for 20 minutes Increase the heat to 200 degrees C, remove the bread from oven, and unwrap the bread Drizzle with more olive oil if required and place back into the oven and bake for an additional 8-10 until crisp and browned Removed from oven, remove foil, and serve immediately Adapted from The Broken BreadSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/cheesy-bacon-chorizo-pull-apart-loaf/ 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.

Drunk and Hungry Noodles

I have two distinct memories from my last trip to New York, just before 2020 arrived in all its might. One memory is of discovering the most delicious (and cheap) scallion pancakes at Vanessa’s Dumplings on a walking food tour through China Town, and the second is of a painted menu outside a restaurant with the words “Drunk and Hungry Noodles”.  We were walking in Brooklyn a few days after Christmas, wrapped up in coats, scarves and beanies, when I saw the menu. My immediate thought was that the dish must be so delicious on a chilly day, drunk or not. We went back to Vanessa’s a few times for more pancakes, but we never went for noodles and sadly I will probably never find the place again.  But the thought of those noodles stayed with me until I arrived back in Cape Town and I have since made a few versions of what I think Drunk and Hungry Noodles should be. Somewhere along the way the idea for a recipe book popped up, with quick and easy recipes that you can make when you get home from after-work drinks. I am, of course, referring to the days we still went to the office and met for drinks after work, but we have to believe those days will come again. Or when friends are over for a glass of wine and before you know it, two bottles are empty and everyone is hungry. Take out is an option but invariably it arrives late and cold.  DRUNK AND HUNGRY provides recipe ideas and inspiration for quick and easy meals, whether you have friends over or it’s just you on your own. With or without a glass of wine. Some recipes are more healthy than others, a few can be done in the time it takes to scroll through an online menu, a few may take a bit longer, but all 15 of them are packed with flavour. Recipes include Spicy Sumac Roasted Chicken Wings, Indian Nachos, Sheet Pan Fajitas, Baked Risotto with Sausage and PeasGochujang Aubergine, Peanut Butter and Chocolate Ice Cream, and Feta and Za’atar Omelette. The book ends with a handy list of pantry essentials so you can create all the recipes at any time. The book is available for purchase as an instant download of the book by clicking on this link. The cost is R90 (about 6 US dollars). Drunk and Hungry was awarded the South African winner in the Digital Books category in the Gourmand World Cookbook Awards. It will now compete for Best in the World later this year at the Cookbook Fair in Paris. I will keep you posted on the results. To tempt your tastebuds here is my recipe for the Drunk and Hungry Noodles that inspired it all. It is such an easy, quick fix recipe. Whether you are just hungry, or drunk and hungry. I hope you enjoy making this recipe for Drunk and Hungry Noodles. If you’ve made it, share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoy.

Bone Broth Ramen

This Bone Broth Ramen feels like a labour of love. Not a terribly complicated one (like love tends to be but that is a whole other story and post for an entirely different blog!) but it does take more than 24 hours to get to the end result. But the result is a nourishing bowl of goodness which is comforting and slurpily delicious. I am also aware that I am taking a huge creative license in calling it Ramen as this is not at all a traditional ramen broth but ramen’s two main ingredients are noodles and broth. And since I wanted to make my own bowl of slurpy noodles and had been planning to make a bone broth for a long time, combining the two seemed logical. I did quite a bit of reading of how to make a bone broth and it is not difficult at all. Some recipes added vegetables to the bones for cooking while others were quite adamant that it should only be bones. I went the latter route and only used bones for cooking the broth. I got a mix of marrow, pork and beef bones from my butcher. Ask for knuckles, short ribs and neck bones and the bones should have a little bit of meat on them. The method is quite simple. I roasted the bones at a high temperature to brown and caramelise and then placed them in a large oven proof dish with a lid. Covered with water, added cider vinegar, a few bay leaves and simmered it at a low temperature for a good 24 hours. Once it had cooled down a bit, I strained the broth through a fine sieve, removed the cooked marrow from the marrow bones, added it to the broth with a quarter cup of red miso and whisked it in. I then placed the broth in the fridge to cool down and once it was cooled I removed the top layer of fat. If you do not want to use miso to season the broth, season with salt accordingly. I made sure that I removed all the bits of meat from the bones before discarding them. You can add the pieces of meat to the noodles or set them aside to make a pasta sauce or a delicious savoury pie filling. The broth will only keep for a few days in the fridge so rather freeze the broth for later use. Drink it as a light soup or use it as a base for soups, stews and casseroles like you would use stock. Making the ramen or rather noodle bowl is super easy. I reheated some of the broth, removed it from heat and added the noodles to the hot broth to soften. I then added some sliced mushrooms, a boiled egg, baby pak choi, sliced spring onion and chili for a hearty bowl of slurpy noodle goodness. I do hope you enjoy this Bone Broth Ramen. You can find more miso recipes here. For other methods to make Bone Broth check out The Kitchn and click here for the Ultimate Guide to Bone Broth by Kettle and Fire. I am pleased to introduce my new cookbook, Drunk and Hungry available as an epub download. As the title states, the book consists of easy and flavourful recipes for when you find yourself drunk, and hungry. Savoury, sweet, vegan, vegetarian, bacon, cheese, spice, and carbs are packed into 15 easy recipes to satisfy your hunger while tantalising your tastebuds. You can purchase the book by clicking on this link and all you need to read it is a free epub reader such as Apple Books, Fullreader or similar. I 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/

Spicy Salmon Noodles

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

Salads

Fennel and Apple Coleslaw

This Fennel and Apple Coleslaw is my attempt to move away from those bland vegetable salads drowning in mayonnaise and masking all flavour. And apple and fennel is such a great combination. This crunchy coleslaw is a summery celebration of textures, colour and flavours and is a fantastic accompaniment to a barbecue or outdoor  lunch and dinner. I love the splashes of red in the salad but feel free to play with different types of apples and cabbage for flavour and colour. Serving it in a rectangular dish rather than a bowl also show off all the beautiful colours of the salad. I made the dressing lighter by a using half yoghurt and half mayo with a good splash of lemon juice. I think it worked really well with the peppery, aniseed and sweet flavours coming from all the ingredients. There is a fair amount of slicing required for the salad but other than that it is ready in a flash. Print Yum Fennel and Apple Coleslaw IngredientsHalf a medium red cabbage, thinly sliced 1 fennel bulb, shaved 2 apples, cored and thinly sliced 5 radishes shaved 4 salad onions, thinly sliced diagonally Dressing: 1/3 cup low-fat plain Greek yogurt 1/3 cup mayonnaise 1 tablespoon fresh lemon juice 1 heaped tsp mild mustard Coarse salt and ground pepperInstructionsPlace the vegetables in serving dish Whisk the dressing ingredients until well mixed Dress the vegetables with the dressing, toss gently and serveSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/fennel-and-apple-coleslaw/ ** This recipe first appeared in the Sunday Times Food Weekly

Grilled Nectarine and Lentil Salad with Red Pepper Pesto

I have a recent visit to Webersburg Wine Estate to photograph the food of chef Nadia Roux to thank for this delicious recipe for Grilled Nectarine and Lentil Salad with Red Pepper Pesto. Nadia loves to work with fruit in savoury dishes and after photographing her Grilled Mango with blueberries and Danish Feta Salad I asked for another recipe I could make for the blog.   Overlooking beautiful mountains and a large pond dotted with ducks the bistro is bright and airy. The food Nadia serves is easy, unfussy, bistro style food. All made from scratch by her team. She plays with flavours and textures in her Chef’s Speciality Salad depending on the season and what is available.  “I use a lot of fresh fruit in my cooking and feel that fruit are often overlooked as elements in savoury dishes.  They bring out new bouquets of flavours when paired with meats and other proteins.” says Nadia as she preps the salad to be photographed. I love photographing burgers and the Webersburg Burger does not disappoint. Topped with strong Cheddar cheese, homemade mustard mayo and served in a brioche bun it is a meal of beauty. Nadia serves the burger with hand cut potato chips. She laughs when she says that she is not always sure the hand cut chips was the best idea, it is a lot of work but now there is no way she can take it off the menu – diners love them too much! We talk trends and recipe books. She claims she has too many recipe books but loves all of them. Nopi, the new Ottolenghi book is already a favourite and she says that every foodie and chef should own Culinary Artistry by Andrew Dornenburg and Karen Page. She reads up about trends but it does not influence the menu that much. “If there are elements that can be implemented into our food, I’ll try it out.  But ultimately our nature is to go back to what we know and like and for that we stand ready with what we offer with our own flair.” Nadia mentions there is always onion, garlic and butter in her kitchen. And what does she cook when she does not feel like cooking? “Pasta with basil pesto – quick easy and tasty”. I tweaked Nadia’s recipe she gave me by adding lentils to the salad to make it more substantial to serve as a meal on it’s own. Nectarines are going out of season now but you can replace it with plums or even pears that are coming in season. I do think the salad will be a colourful and tasty addition to your Easter table. The red pepper pesto would also be fantastic with grilled lamb. The recipe is merely an indication and you can add other ingredients as you please on the day. Below is a gallery with more imges of my day : [metaslider id=5139] Print Yum Grilled Nectarine and Lentil Salad with Red Pepper Pesto Ingredients1 whole nectarine, sliced into wedges (or use plums or pears depending on season) Olive oil 2 cups cooked lentils Apple cider vinegar 3 baby cucumbers, sliced Fresh baby herb leaves 100g Chevin cheese, crumbled Pesto: 2 red bell peppers olive oil handful of cashew nuts, toasted 3 tbsp grated pecorino cheese 1 clove garlic, roasted salt and pepper to tasteInstructionsPreheat the oven grill Make the pesto by rubbing the peppers with oil and placing under the grill Turn the peppers regularly and grill until the skin is black and blistered in spots Place the peppers in a bowl and cover the bowl with plastic wrap so that the peppers sweat and cool down Once cooled, peel off the skin and deseed the peppers Place the peppers in a blender with the nuts, cheese and garlic Blend to a paste, adding more olive oil as needed and season to taste Lightly brush the nectarine wedges with olive oil and neatly grill on a griddle pan on each side until griddle marks appear. Set aside Drizzle the cooked lentils with some olive oil and a splash of apple cider vinegar Add the cucumber and mix through Top the lentils with the nectarine wedges and then with the cheese and herbs Dot the salad with the pesto and serve the rest of the pesto on the sideSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/grilled-nectarine-lentil-salad-red-pepper-pesto/ We’ve had a number of enquiries for the next Food Photography Workshop and I am pleased to confirm the 15th of May 2016 for the next one. Let me know if you would like to attend. More details here . Disclaimer : I was an invited by Red Carpet Concepts to visit Webersburg Wine Estate and photograph the food for heinstirred.com  More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Asian Inspired Shredded Chicken Salad

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

Raw Summer Salad

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

Soups

Kale Turmeric Coconut Soup

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

15 Minute Ramen

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

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  

Roasted Butternut Soup

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

Vegetables, Vegetarian & Vegan

Sesame Wafu Dressing

A fellow foodie sent the recipe for this Sesame Wafu Dressing from Shu Han Lee’s instagram account a while back. I “banked” the recipe immediately as I thought the dressing looked delicious and would work in a number of different ways.  (Shu Han Lee is the writer of the cookbook titled,  “Chicken and Rice – Fresh and Easy Southeast Asian Recipes from a London Kitchen”.) But first, I am thrilled to share that I am a finalist in the 2020 Pink Lady® Food Photographer of the Year competition. Two of my images made it to the finals and everyone is invited to the online awards evening on the 28th of April at 8pm GMT. You can join the awards on Facebook as well as the YouTube. Open some bubbles and come join a celebration of amazing work from across the world. The Sesame Wafu Dressing consists of equal measures mayo, rice vinegar and sesame paste or tahini with the addition of soy sauce, brown sugar, and fresh ginger. It makes a great salad dressing for something like a coleslaw (like the original recipe I saw), or added to noodles, drizzled over a batch of crispy baked potatoes or as a sauce to put on burgers. For this post, I roasted pieces of butternut and served it at room temperature with thinly sliced red onion, pumpkin seeds and torn fresh parsley. The sesame wafu dressing drizzled on top adds a great level of flavour.  The dish makes for a delicious late autumnal light meal or as a side dish to a simple roast chicken. There will be dressing left over and it can be stored in the fridge for up to 10 days. I used the leftover dressing to marinate chicken pieces for a few hours, then roasted the chicken pieces until the juices run clear. So so good. Make sure you scoop the sauce in the pan too! I hope you enjoy this recipe for Roasted Butternut with Sesame Wafu Dressing. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred Print Yum Sesame Wafu Dressing Ingredients3 tbsp mayo 3 tbsp tahini 3 tbsp rice vinegar 2 tsp soya sauce 2 tsp brown sugar 2 tsp freshly grated ginger ½ tsp chili flakes (optional) InstructionsMix all the ingredients Serve over roasted veggies, fried chicken, on a burger, or as a dressing for a salad, coleslaw, bake potatoes or a noodle bowl Adapted from Shu Han LeeSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/sesame-wafu-dressing/ The world is going through the most uncertain time. Wishing everyone safety and health. Look after yourself and each other. May we come out the other side much stronger and kinder. The Heinstirred Greeting Cards Range has been launched. Inspired by fusing food and nature, distinctive images were photographed and set in original heart-shaped designs. Click here for all the details of the range now available.

Heirloom Tomato Tart

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

In a Pickle with Nina Timm

There was no way I was going to decline an invitation from Nina Timm from My Easy Cooking to spend the morning in her kitchen! I am a huge fan of Nina’s work on her blog  My Easy Cooking and her fuss free way of doing things. And needless to say it was such a delight to meet her in person and I would have happily stayed the whole day cooking and talking food. Coincidently just this week Nina’s divine Mushroom Tarts was the inspiration for the Parmesan Cream I used in the Pea Soup with Parmesan Cream recipe. Nina has also published my favourite recipe for Christmas this year – the very clever Festive Truffles which is on my recipe to do list for the festive season. My work schedule was cleared immediately and I got down to thinking what we should make. Since I was also going to join Nina on her RSG show Kuberkok the recipe had to be easy and quick for listeners to write down. We decided to make some quick and easy pickles for glamming up the good old boerewors roll, add some texture and tanginess to a wrap or a perfect addition to an antipasti platter. We made my standard go to 2 Hour Cucumber Pickle. Made in 5 minutes and 2 hours later it is ready. Crunchy, tangy and a gorgeous green colour.  I also made my Chipotle Tomato Relish but replaced the Chipotle with a fiery Habanero . Nina got stuck in and made the most beautiful red onion relish and a curry relish. Served on top of our boerewors rolls, lunch was pretty much a feast. The pickles will also make a perfect gift from the kitchen for a host at a party. Use clean bottles, seal tight and decorate with a pretty card. Since these recipes are short cuts for a quick relish and pickles make sure it is stored in the fridge and eaten within a day or two. I will join Nina on her show Kuberkok on Thursday morning at 9am on RSG. Can’t wait! 2 Hour Cucumber Pickles 1 English cucumber 1/2 cup wine vinegar (white or red) 1/2 cup water a small bunch parsley, roughly chopped half a red onion, thinly sliced 1 bay leaf 2 teaspoons sugar good pinch of salt and a few grinds of black pepper Slice the cucumber in half lengthwise and scoop out the seeds. Cut each in half into 3 and slice each 3rd into thin batons. Please the cucumber and all the other ingredients in a seal-able container and place in the fridge for at least 2 hours giving the container a shake once or twice Chipotle Tomato Relish 400g baby tomatoes 1 tablespoon olive oil 4 chipotle chilies, chopped – or you can use any chilli of your preference. Remove pips and membranes to reduce the heat of the chilli. good pinch of salt 1 tablespoon sugar Place the tomatoes, olive oil, chili, salt and sugar in a saucepan and let it simmer over a medium high heat. Stir regularly to prevent it sticking and simmer until reduced and thickened. Taste and adjust the seasoning/sweetness if needed.

Roasted Butternut with Miso and Garlic

This recipe for Roasted Butternut with Miso and Garlic is based on a recipe from Sylvia Fountain that she published on her fabulous Feasting at Home blog. I originally saw the recipe on Pinterest and had “filed” it in my seemingly neverending bookmarked list of recipes to try. I have tried some of her recipes before, like this Best Peri Peri Chicken Ever and I think is one of the most delicious chicken recipes I have published to date. The Roasted Butternut with Miso and Garlic is quite similar to this recipe for Nasu Dengaku (Miso Roasted Aubergine) that I published a while back but has less Asian specific ingredients.  The roasted butternut is sweet, spicy and garlicky with those savoury umami flavours that only miso can give to a dish. I think this recipe can also make a really delicious soup. Once the butternut is done, let it cool down a bit and remove the skin. Mash the vegetable and add some hot vegetable stock and coconut milk and process in a liquidiser until you have the desired consistency. Place back on the oven and heat till warm and serve. The sesame seeds add texture and the coriander leaves some fresh flavours but if you do not like coriander, some torn parsley will also do the trick. A squeeze of lemon is delicious as well as the acidity lifts all the flavours. The roasted butternut is great as a side dish or serve is as a complete vegan meal with some homemade hummus and good bread. Enjoy! In other news, you can catch me on the Expresso Show tomorrow morning after 8am making this insanely decadent Molten Salted Caramel and Chocolate Puddings with Smoked Salt. And in more news, I am cooking lunch with my dear friend Isabella Niehaus at one of her famous Long Table Lunches on the Dune. We are both appearing in the new Kyknet show about the iconic South African cookbook, Kook en Geniet which starts this week and decided the to cook together on the 23rd of July. We are thrilled that Cederberg Wines will be there too, so do join us for this special day up on the West Coast. All the details about the lunch on the Facebook page. Print Yum Roasted Butternut with Miso and Garlic Ingredients1 large butternut 2 cloves garlic, mashed 1 tbsp red miso paste 1 tbsp honey 2 tbsp Baleia Extra Virgin Olive Oil 1 tbsp sesame oil dried chilli flakes to taste sesame seeds and fresh coriander for garnish InstructionsPreheat oven to 200 degrees C Cut the butternut into 8 wedges, leaving the skin on Mix the garlic, miso, honey and oils in a small bowl and stir to combine Line a baking sheet with parchment paper Brush all sides of the wedges liberally with the paste, using it all up, then place squash on a baking sheet, flesh side up Place in the oven and bake until tender and the edges start to caramelise, about 45mins to 1 hour Serve immediately with sesame seeds, chopped fresh coriander and any of the cooked paste left in the baking tray Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/roasted-butternut-with-miso-and-garlic/ ** Disclaimer: Olive oil provided by Baleia Extra Virgin Olive Oil I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples. A few more of my favourite butternut recipes Roasted Butternut Soup with Red Pepper Pesto Roasted Butternut Falafel More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube  

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