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Baking

Passion Fruit Olive Oil Slices

I’d like to think that every recipe on this blog is good but once in a while something comes along which knocks it out of the park. And these Passion Fruit Olive Oil Slices knocks it out of the park completely. They are so good and impossible to resist. Rich, velvety passion fruit curd on a buttery shortbread.  Moreish on a whole other level! I spent quite a bit of time thinking of what recipe to make with olive oil after the kind people at Baleia Wines sent a bottle of their Extra Virgin Olive Oil. I wanted to go sweet again having made this delicious Olive Oil Polenta Cake last year but I did not want to bake a cake again. Coincidentally a friend sent a link to these Lemon Bars with Olive Oil and Sea Salt at just the right time and I decided to make it with passion fruit or granadilla as we call it in South Africa. I think the grassy notes and concentration of fruit flavours in the oil was a perfect match for the intensely perfumed passion fruit. And the bitterness of the oil played off against the sweet richness of the curd and definitely amplified the passion fruit flavour. The curd is quite soft because of the oil so you need to store these in the fridge. I popped them in the freezer and took them out as needed (as many a late night snack). The original recipe called for 300g sugar which I used but I think you could reduce that to 200g or at least 250g of sugar. The recipe also has quite detailed instructions about boiling the curd with the cornflour to ensure a good set. I have to admit I never knew that you could overcook cornflour, thereby “deactivating” the mixture and ending with a runny consistency. Voting has opened in the People’s Choice category for this year’s Pink Lady Food Photographer of the Year. Vote for your favourite of the 400 images that has been shortlisted across all the categories for 2016. And if you look closely, I am thrilled to have 4 shortlisted images this year in the Cream of the Crop, Marks & Spencer Food Portraiture and the Food Blogger categories. Print Yum Passion Fruit Olive Oil Slices IngredientsShortbread: 155g flour 50g sugar 25g icing sugar, plus more for sprinkling ¼ tsp salt 140g cold butter, cut into cubes Curd: ½ cup passion fruit (granadilla) pulp (seeds removed to taste) 2 tbsp lemon juice 300g sugar 2 large eggs plus 3 yolks 2 tsp cornstarch good pinch of salt 60g grams butter 60ml extra-virgin olive oilInstructionsHeat oven to 165 degrees C Line a 20cm x 20cm baking pan with enough baking paper to hang over two of the sides (to be used as handles later to lift the bars out of the pan) Pulse together the flour, sugar, icing sugar and salt in a food processor, or whisk together in a large bowl Add the butter and pulse (or use two knives or your fingers) to cut the butter into the flour until a crumbly dough forms Press dough into prepared pan and bake until shortbread is pale golden all over, 30 to 35 minutes. While the shortbread is baking, prepare the passion fruit curd In a small saucepan, whisk together passion fruit pulp, lemon juice, sugar, eggs and yolks, cornstarch and sea salt over medium heat until boiling and thickened (about 3 to 5 minutes) Make sure mixture comes to a good boil for one minute (but not longer) or the cornstarch won’t activate and the curd will be thin and runny Remove from heat and whisk in butter and olive oil When the shortbread is ready, take it out of the oven and carefully pour the curd onto the shortbread base Return the pan to the oven and bBake until topping is just set, about 10 to 15 minutes Allow to cool to room temperature, then refrigerate until cold before cutting into bars Sprinkle with icing sugar (optional)Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/passion-fruit-olive-oil-slices/ We’ve had a number of enquiries for the next Food Photography Workshop and I am pleased to confirm the 15th of May 2016 for the next one. Let me know if you would like to attend. More details here . More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook     

Lemon Brûlée Muffins

Disclaimer. This recipe for Lemon Brûlée Muffins has been paid for by Ultramel Custard. The inspiration for this recipe comes from the first post I ever saved on Instagram, all the way back in 2017. I love the save functionality and all the saved posts have become a treasure trove of inspiration.  I also use it as a tool when planning a trip as I am able to save all the interesting spots at a destination. So when Ultramel Custard asked me to be part of their festive campaign I finally had a chance to make these Lemon Brûlée Muffins which I adapted from a recipe by Alan Disavia, who is not only a handsome doctor but he can bake as well. The premise of the recipe is to hollow out a muffin, fill it with a creme patisserie, sprinkle sugar on top and brûlée it with a kitchen blow torch. It is a delicious combination of soft cake exterior, creamy lemony custard and a crunchy caramel topping. And to maximise on festive holiday time, I made some time-saving shortcuts to the recipe without compromising on flavour, and Ultramel Custard is the perfect fit. And can you believe Ultramel Custard has been around for almost 50 years! I have to admit, I can eat it out of the box as is. No pudding required. Although my favourite way to eat it this time of year is doused over my mom’s fruitcake. Especially as a late-night emergency treat. The good doctor made the muffins and creme patisserie from scratch but I used shop-bought muffins. You can choose any flavour that you prefer and play with the flavouring of the custard as you please. I had vanilla muffins so decided to add loads of lemon zest to the custard. You could always use a chocolate muffin, spoon in a teaspoon of hazelnut spread before adding the custard.  Or any filling of your choice really, small pieces of chocolate or small berries will work perfectly as well. You will need to thicken the custard first with a cornflour slurry and chill it. And make sure you don’t hollow out the muffing too much,  if the “walls” are too thin, the thick custard will break it. And don’t throw away the hollowed out bits of muffin, use it for trifle (it is Christmas after all) or toast them on a baking sheet and use it as a topping for ice cream. I hope you enjoy this recipe for Lemon Brûlée Muffins. If you’ve made the recipe share it with me by tagging @heinstirred and @ultramelsa on Instagram or Facebook with the hashtag #heinstirred #ultramelsa #ultrafestive Print Yum Lemon Brûlée Muffins Ingredients12 vanilla muffins 600ml Ultramel Custard 30ml milk 35ml cornflour pinch of salt finely grated zest of two lemons 60ml caster sugar InstructionsHollow out the muffins making sure the edges are not too thin Place the custard in a saucepan Mix the milk and cornflour to make a slurry and add to the custard with a pinch of salt Mix well and bring the custard to the boil while stirring constantly Keep stirring until the custard is thick and remove the custard from the heat Stir in the zest and let the custard cool down in the fridge (place plastic wrap on the custard so it does not form a skin) Once the custard has cooled down spoon it in the hollowed out muffins Sprinkle a teaspoon of sugar on each muffin, spreading it out with the back of a teaspoon Use a kitchen blowtorch to caramelise the sugar Let the caramel cool for a minute or so to harden, then serve immediatelySchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/brulee-muffin/ And just in time for the festive season, the Heinstirred Greeting Cards Range has been launched. Inspired by fusing food and nature, distinctive images were photographed and set in original heart-shaped designs. Click here for all the details of the range now available.

Franca’s Pear Cake

  A post about food and travel. And the friends and memories you make along the way. Oh, and cake! I recently reconnected with my Australian friend Helen whom I met on a trip to Tuscany a few years back. We met on a cooking week in Torrita di Siena, Tuscany and ever since chatting I have been looking at photos of the trip and thinking back to the fantastic time we had. I met my friend Conrad in Rome, where we spent a few days, before setting off for a week of cooking (and eating and drinking) in Tuscany and ended the trip with 2 days exploring Florence. Every day in Tuscany would start with a trip to a different market where we would buy ingredients for lunch and dinner. We would cook the meals ourselves with the assistance and guidance from a number of chefs from our hosts’ restaurant and cooking school in the UK. We worked really hard but had huge amounts of fun. In the evening, dinner was served outside, overlooking the surrounding Tuscan hills and valleys. Around that al fresco table, we would stay until the early hours of the morning, chatting, laughing and on a few occasions, outsmarting the temperamental irrigation system. All while working our way through many, many, bottles of Italian wine. I also clearly remember visiting family of Giancarlo’s on their smallholding who were about 80% self sufficient. Every now and again I get the urge to pack up city life and go farm – I know the seeds were planted that day. While we were there our host Katie Caldesi was writing a recipe book. My task one day was to test this recipe of Franca’s Pear Cake. A few years later I was recipe book browsing when I saw the book called The Italian Cookery Course, written by Katie. I was so surprised and bought it on the spot. It is a wonderful book which I often use as a reference for anything related to Italian food and recipes. And of course, I was also very happy to see the Pear Cake recipe in the book – the exact recipe I tested while in Tuscany. I made the Pear Cake again this week to celebrate the wonderful memories of that trip. A trip that made me fall head over heels in love with Italy. I have been back (to eat). And discovered a small bit of Sicily in the process which has me constantly yearning to get back. It was also a trip that changed the way I travel. These days you won’t find me with a guidebook of monuments and museums to visit. I now have a carefully researched list of what to eat and where to eat it. And that list sets the itinerary for every day. This cake is delicious and worth making while pears are in season. I added 50g walnuts to the cake which was not part of the original recipe. I sprinkled it on top before baking but as you can see in the photos the nuts moved to the centre of the cake. I suggest mixing the nuts into the batter as the recipe states below.   Print Yum Franca’s Pear Cake Ingredients200g plain flour 15g baking powder 200g sugar 3 eggs 2 teaspoons vanilla extract or the seeds of one vanilla pod finely grated zest of 1 lemon 125ml milk 50g walnuts (or pine nuts) (optional) 100g butter, at room temperature 2 pears, peeled and cut into eightsInstructionsPrepare a 25cm cake tin with parchment paper by making a cartouche. Pre-heat the oven to 180 degrees C. Use a whisk to mix the flour, baking powder, sugar, eggs, vanilla and lemon zest. Stir in the milk and mix until smooth. Add the walnuts or pine nuts if used and stir well to combine. Break the butter into small pieces and whisk them in. Pour the mix into the prepared tin and arrange the pears over the batter. Push the pears into the mixture a bit. Transfer to the oven and bake for 20 – 30 minutes until a skewer inserted comes out clean. Notes The cake is much better mixed by hand rather than an electric mixer. The small lumps of butter left in the mixture melt, leaving holes that keep the cake light yet moist and buttery. Adapted from Katie CaldesiSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/francas-pear-cake/  Here is a link to a video of how to make a cartouche.  More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Homemade Spiced Dulce de Leche

No matter how convenient convenience might be, few things can beat homemade. This Spiced Dulce de Leche is just one of those little work, high reward homemade dishes. But be warned. It is utterly delicious and addictive. Made from a tin of condensed milk, it is slowly heated and as it cooks it changes flavour and colour. It is very popular in Latin America and the French also have a version, called Confiture de Lait. Here in South Africa we can get a (sort of ) version of it known as Caramel Treat, which is a key ingredient in the well known Peppermint Crisp tart. I actually used that tart as inspiration and took it to a whole other level with this Peppermint Crisp Parfait. There are various ways of making Dulce de Leche from condensed milk, including popping it into a pressure cooker and the other method is to boil the closed tin in water for a number of hours. None of those methods really appeal to me and it dawned on me that when baking it in the oven as I’ve seen done, I could add extra flavours to it. I wanted the spices to be as aromatic as possible and decided to use, vanilla, cinnamon and cardamom pods to flavour the milk while it cooks. The result is a heady, spicy and sweet, thick sauce which is just delicious. The ways to serve it are endless. Dollop a spoonful on a warm baked chocolate pudding, mix some into whipped cream to serve with dessert or use it as a spread to sandwich cake layers together. The delicious spicy sweetness will add so much more flavour. Enjoy! Also a reminder that we still have a few spots left for our Food Photography Workshop on 14 June. Give me a shout if you want to book your seat for an inspirational and super fun day. Print Yum Homemade Spiced Dulce de Leche Ingredients1 x 385g tin condensed milk good pinch of salt 1 tsp vanilla extract 2 cinnamon quils 5 cardamom pods, lighty bruisedInstructionsPreheat the oven to 210 degrees C. Mix all the ingredients in a medium sized glass or ceramic pie dish. Cover tightly with foil and place in a roasting tin. Fill the tin with warm water until the water reaches halfway up the side of the pie dish. Bake the milk for an hour and half until thick and a dark golden brown colour. Remove the spices and whisk until smooth. If there a few lumps left pass it through a sieve to smoothen.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/homemade-spiced-dulce-de-leche/ More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook  

Breads

Duck Fat Egg Toastie

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

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

Butterkuchen, Grilled Nectarine, Labneh and Dukkah

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

Roasted Garlic and Parmesan Bread

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

Breakfast

Bill Granger’s Banana Sour Cream Hotcakes

Bill Granger is one of my favourite “celebrity chefs” and I was very lucky to see him in action at the Good Food and Wine Show in Cape Town this weekend. He has a wonderful stage presence and was a delight to meet and have a quick chat with at the book signing after his demo. All his books and recipes are fresh, simple, not in the least pretentious and always have an air of “happy”. These Banana Sour Cream Hotcakes from his book Every Day was the perfect late breakfast for a rainy autumn morning. I like that there is very little sugar in the batter and most of the sweetness comes from the bananas. The recipe called for a Date and Pecan butter to serve it with but these hotcakes are very good without that. Instead I served the hotcakes with just a sprinkle of cinnamon. A splash of lemon or a spoonful of good vanilla yoghurt will be just as tasty. If you want to go a bit more savoury I think a few rashers of crispy bacon will be just right – just omit the vanilla and lemon rind. Print Yum Bill Granger’s Banana Sour Cream Hotcakes Ingredients2 bananas 2 teaspoons lemon juice 125g flour 2 teaspoons baking powder pinch of salt half a teaspoon cinnamon 1 tablespoon brown sugar 2 eggs, separated 125ml sour cream 1 teaspoon vanilla extract grated zest of 1 lemon melted butter for fryingInstructionsMash 1 banana with 1 teaspoon lemon juice. Thinly slice the other banana and toss with the rest of the lemon juice. Sift the flour, baking powder, salt and cinnamon into a bowl and add the sugar. Mix together the mashed banana, egg yolks, sour cream and lemon zest and add to the dry ingredients. Stir until just combined. In a separate bowl beat the egg whites till soft peaks form. Carefully fold the egg whites into the batter until just combined, then fold in the banana slices. Heat a large frying pan over a medium-high heat and brush with some of the melted butter. For each hotcake drop 1/3 cupful of the batter into the pan and bake for 2 minutes until bubbles appear on the surface, then flip the hotcake and cook for another 1 minute. Keep warm while you cook the rest and serve.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/banana-sour-cream-hotcakes/

Zucchini Labneh Naan Pizza

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

Butterkuchen, Grilled Nectarine, Labneh and Dukkah

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

Tomato and Basil Savoury Crepe Cake

This beautiful Tomato and Basil Savoury Crepe Cake came into being after the lovely people at ZZ2 delivered their Mouthwatering Box a short while back. The box was filled to the brim with all kinds of tomatoes including  LSL tomatoes, Romanitas, Bacio, Rigoletto, Sante as well as some onions, avos and sundried tomatoes. The brief was to create a dish using two or more of the ingredients in the box and to keep the ingredients the hero of the dish. We’re at the end of Autumn with Winter not that far away but I wanted to be transported to Summer so the idea was to make something different yet summery and beautiful to be eaten outdoors with a glass of ice cold wine while celebrating beautifully ripe produce. And I’ve wanted to do a crepe cake in ages. If anyone understands tomatoes it is the Italians, so I immediately grabbed The Italian Cooking Course written by Katie Caldesi. I met Katie in 2007 in Tuscany when we cooked with her and her husband over a week in July. Since then her book is my go to Italian inspiration. In the book she has a recipe for a fresh tomato sauce which does not use tinned tomatoes but fresh ones. The beauties in the ZZ2 Mouthwatering Box were just perfect to make the sauce and by combining it with these tasty basil pancakes which Katie also has a recipe for in the book, I think I have managed to create something different, summery and beautiful. This is would be a great brunch dish or a savoury addition to an afternoon tea table. Top it with some roasted tomatoes to add a splash of extra colour.   You can also tell ZZ2 what dish you would create with the same box of ingredients. Visit their Facebook page and leave your entry as a comment on the page. If your entry is drawn you will win your own ZZ2 Mouthwatering Box and a R1000 voucher from Checkers. * I was invited to take part in the campaign. Print Yum Tomato and Basil Savoury Crepe Cake IngredientsPancakes 4 eggs 250g flour 2 tbsp olive oil 500ml milk ¼ cup chopped basil 100g parmesan cheese, grated Tomato Sauce 1kg fresh and ripe tomatoes, quartered 4 sprigs basil (about 10 leaves) 1 medium onion, peeled and quartered 75ml olive oil 2 cloves garlic, peel and squashed 2 fresh chillies, chopped salt and ground black pepper 1 tbsp caster sugar Roasted Tomatoes 600g vine tomatoes olive oil for drizzling salt and black pepper fresh basil for garnishInstructionsMake the sauce: Place the tomatoes, onion and 2 sprigs of basil in a large heavy-based saucepan. Cover the pan with the lid and cook over a medium heat for 45 minutes, shaking the pan every 5 minutes, until the tomatoes have released their juices and softened. Remove the basil. Remove from the heat and use a stick blender to blend the tomatoes to a smooth sauce. Heat the oil in a pan and add the garlic cloves and chili. Gently fry the garlic and chili for a few minutes and add the tomato sauce and rest of the basil. Check the seasoning and add the sugar to taste. Bring the sauce to the boil, then let it simmer over a low heat, uncovered, for about 45 minutes until reduced and a concentrated flavour. Roasted Tomatoes: Preheat the oven to 200 degrees C Place the tomatoes on a baking tray and drizzle with some olive oil and season with salt and black pepper. Roast for 30 minutes until the tomatoes and cooked and the skins blistered. Set aside Make the pancakes: Whisk the eggs, oil and salt in a bowl and add the flour and milk a little add a time, whisking well after each addition, making sure the mixture is smooth and glossy. Stir in the herbs and let the mixture stand for 30 minutes. Oil a non stick frying pan with a bit of extra oil and pour a ladleful of the batter in the pan, tilting it to spread the mixture evenly. Turn the pancake over after 2 minutes and cook on the other side. Repeat the process until all the batter is used up. Assemble: Set the oven temp down to 180 degrees C Lightly grease a spring form cake tin and place it on a baking tray. Place a pancake on the bottom of the tin, top with some tomato sauce and sprinkle of cheese. Build up layers of pancakes, sauce and cheese and finish with a layer of sauce topped with cheese. Bake for 30 minutes. Let it stand for 10 minutes, remove from the tin and place on a serving dish. Serve topped with the roasted tomatoes and fresh basil and serveSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/tomato-and-basil-savoury-crepe-cake/ Adapted from Katie Caldesi More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook

Cocktails and Drinks

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/  

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/    

Frozen Watermelon Margarita

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

New Year’s Resolution Smoothie

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

Chocolate

Boozy Chocolate Sticky Buns

It does have a nice ring to it doesn’t it? The softest buttery brioche, plump boozy raisins and lashings of brandied caramel with hits of slightly bitter dark chocolate.  It all makes these sticky buns fantastic for a Christmas treat and very hard to resist. There is something so satisfying about baking with yeast. You cannot hurry the process and it is such a tactile, almost ritualistic experience. Getting your hands into slightly warm dough, kneading it to a silky smooth texture, diving in with both hands into the stringy dough after the first rise, punching out the air and preparing it for the next phase. I came across Drizzle and Dip’s recipe for Hot Cross Cinnamon Sticky Buns with its distinct Easter feel in April this year. It looked delicious and I immediately saved it, knowing that I would want to make a Xmas version, adding numerous splashes of brandy and definitely some dark chocolate for an added bit of Xmas decadence. She really had done all the hard work in writing the recipe, making it quite easy for me to adapt while not having to change too much to the basics of the recipe. Don’t be too intimidated by all the steps as it is pretty straight forward. Make the dough, rise, roll out, add filling, roll up, make sauce, cut into rolls, rise, bake and eat. It is quite a bit of work but I found following the steps quite relaxing. You can’t rush this, so having breaks to make some tea, see what’s happening on Twitter and begging for attention from the cat, makes for a relaxed morning of making something really good. I made it in one morning; it was a bit cool so I helped the rising process along by wrapping the dough in a duvet to create a warm bubble. Make sure the chocolate is not too finely chopped into a powder as you want small chunks that will melt in spots through the sticky buns. And my only insistence would be not to use milk chocolate but stick to a 70% dark chocolate, otherwise it will be just too sweet. These sticky buns are decadent enough as is and I don’t think they require the traditional cream cheese icing at all. Best eaten still warm fresh from the oven, the buns freeze well. I would take them out of the freezer for about an hour until defrosted and blitzed them in the microwave for 10 seconds or so to gently heat through. Print Yum Boozy Chocolate Sticky Buns IngredientsDough ¼ cup warm water 10g instant dry yeast 1tsp sugar 1/3 cup white sugar ¾ cup milk 50g butter, plus extra for greasing 3 large eggs 1 heaped tbsp finely grated orange zest 1tsp salt 4 cups flour (and extra for dusting) Plumping the raisins 1/3 cup boiling water 1/3 cup brandy Filling ½ cup muscavado sugar ¼ cup light brown or caramel sugar 1tbsp + 1tsp ground cinnamon 1tsp mixed spice 2 heaped tbsp candied citrus peel, finely diced 100g 70% dark chocolate, chopped into small chunks or blitzed in the food processor (not too fine) 1 cup raisins 40g butter, at room temperature Topping 115g butter ¾ cup muscovado sugar ¾ cup cream 1tbsp liquid glucose ¼ cup golden syrup 2 tbsp brandy 1 tsp vanilla extract 1 tsp chocolate extract ½ cup raisinsInstructionsMake the Dough Combine the water, yeast and 1 teaspoon of sugar in the bowl of a stand mixer. Set aside for 5 minutes to dissolve and become frothy. Add the rest of the ingredients to the bowl with only 3 of the 4 cups of flour. Fit a paddle attachment and mix on a low speed until just combined. Change to a dough hook attachment and mix. While mixing, slowly add the remaining 1 cup of flour, and continue to mix for about 5 minutes until you have a smooth dough. Grease a mixing bowl with butter and place the dough in the bowl. Cover the top with some more butter, cover with plastic cling wrap and set aside in a warm area to rise until doubled in size. (this can take about 1 – 2 hours) Plump all the raisins Place the raisins for the filling and topping in a bowl. Cover with the boiling water and brandy and let it steep for about 30 minutes. Strain into colander and let it drain. Divide into the quantity needed for the filling and sauce. Make the filling Combine all the ingredients except the butter and plumped raisins and mix. Set aside Assemble the buns Punch the risen dough down and tip onto a floured surface, sprinkle with more flour so the rolling pin does not stick and roll into a rectangular shape about 45cm long and 30cm wide. Dust off any excess flour and spread the softened butter for the filling over the entire surface. Sprinkle the sugar and chocolate filling evenly over this. Scatter 1 cup of raisins over the sugar mixture and gently press the filling down. Starting from the longest edge, roll the dough and filling up until you have a long log. Brush off any excess flour as you roll and keep the join seam underneath. Let the log rest where it is while making the topping Caramel Sauce Melt the butter in a small pot over medium heat, and then add all the other ingredients except raisins. Bring the mixture to the boil, reduce the heat and simmer until the sauce has come together and is golden brown with a nice sheen (about 3–4 minutes). Pour ¾ of the glaze into baking pan (about 22cm x 32 cm), swirl this around to evenly coat the bottom. Set the rest of the sauce aside. Sprinkle the raisins over the sauce evenly. Trim the edges of the log and then cut it into 16 even pieces. Place the 16 cut slices of log on top of the caramel and raisins, allowing some space in between for proving. Cover with a tea towel and let it prove in a warm spot for about an hour. Baking Pre heat the oven to 180 degrees C and bake the buns for 35 minutes until golden brown. Check the buns halfway through. If they are browning too fast, cover loosely with tin foil to prevent over browning. Remove from the oven and spread the remaining glaze over the buns. Allow to cool in the pan on a cooling rack. Tip out onto a large serving platter and serve warm or at room temperature.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/boozy-chocolate-sticky-buns/ With my Flourless Chocolate Fruit Cake, it will be the only Xmas baking for this year and I think I have it pretty much covered. If you would like some other Xmas baking ideas, check out last year’s batch of recipes: Xmas Morning Muffins, Espresso Meringue Mince Pies and Chocolate Fruit Cake. But do subscribe to the blog as there are some other lovely Xmas ideas coming up!  

Quinoa Breakfast Bowl

I have mentioned before that quinoa is not one of my most favourite ingredients but when I saw the recipe on What Should I Eat For Breakfast Today for this Quinoa Breakfast Bowl I was so intrigued that I had to make it and try it out. And I was pleasantly surprised. I think using quinoa as a breakfast “cereal” really works. But then I don’t eat breakfast anymore so this was more of a sweetish late lunch for me. I decided to try Intermittent Fasting after reading about it in an article written by James Clear and have been following this pattern of eating for the last 4 months or so. The reasoning to try it was simple as due to being a food photographer I am constantly surrounded by food and I had to find a way of managing how I eat, without the agony of a calorie counting diet. I easily fell into a routine after the first week and have increased my fasting period to about 18 hours a day for 5 – 6 days a week. But I am not fanatic about it either. If I get invited to a lunch then that day I don’t follow my eating pattern and relax about it. I feel great, seem to have much more focus in the mornings when I work and don’t seem to be nearly that hungry during the morning if I had had breakfast to start with. The centimetres have fallen off and are still falling off while I am able to indulge (all within reason) in the delicious food I create and get to photograph. A win win in my book. I am not advocating this for anyone, just sharing how it is working for me in my situation. Right, back to this delicious Quinoa Breakfast Bowl. I have been seeing many breakfast bowls lately and Marta’s version looked so good. It is insanely easy to make and I tweaked the recipe to suit my taste. I cut the agave and used a whole banana for sweetness instead. I also cut the spinach and added a tablespoon of peanut butter. You can use any other nut butter for that extra protein boost and flavour. Use vegan milk like almond or coconut milk for a vegan bowl and start with half a cup and add more milk as needed to get the consistency you prefer. I had frozen blueberries in the freezer so used that rather than the strawberries in the original recipe. Choose the toppings as to what you have available but I think the more texture you add the better. Enjoy! More delicious vegetarian and vegan recipes here. And some more quinoa recipes here More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook Print Yum Quinoa Breakfast Bowl Ingredients½ cup uncooked quinoa, then cooked as per the packet instructions 1 cup frozen berries of your choice a whole banana 1 tbsp peanut butter (optional) ½ – 1 cup milk (use vegan milk for a vegan bowl) 1 tbsp cacao pinch of salt For serving: seed and nuts coconut flakes berries InstructionsPlace the fruit, milk, cacao and salt in a blender and blend well Combine the blend mix with the cooked quinoa and serve with seeds, nuts, coconut and berries Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/quinoa-breakfast-bowl/

Gingernut Crusted Chocolate Brownies

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

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

Chicken

One Pot Chicken and Rice with Chorizo

I have lost count how many times and how many variations I have made of this One Pot Chicken and Rice dish. Hardly any hassle, loads of flavour and you can chop and change the flavours as you please. The recipe comes from Diana Henry’s book called Simple, one of my all time favourite cookbooks. For some reason the recipe never caught my eye and it was only after I saw my friend Hande’s Instagram story where she made her version of it that I went back to the book to find it. As mentioned before, I have made various versions of the recipe and you can flavour the dish as you please. I have done a pick and mix of spices that I had in the cupboard and I have also made a curry version which was really delicious. For this version I added chorizo, sweet red pepper and combined it with garlic and paprika. Absolutely delicious. I added a few steps but the original recipe bungs it all in the pan and and it works perfectly that way. You don’t have to brown the chicken but I do prefer to fry the onions and garlic. I also find that coating the chicken portions in some of the spices before cooking intensifies the flavour as the rice will soak and mellow it so you want bursts of flavour on the chicken skin. The most important step is washing the rice, do not skip that otherwise the rice will end up sticky. (I have made a version with wholegrain basmati last week – worked like a charm.) If you love rice dishes you will love this dish. Loads of flavour and it is so hard to resist another portion. Serve with some yoghurt on the side, roasted veggies, fresh veggies or a simple salad I hope you enjoy this recipe for One Pot Chicken and Rice with Chorizo. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Olive Oil provided by Baleia Extra Virgin Olive Oil. I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples. Print Yum One Pot Chicken and Rice with Chorizo Ingredients225g basmati rice 120g chorizo sausage, roughly chopped 1 onion, roughly chopped 1 red pepper, deseeded and roughly chopped 3 cloves garlic, mashed olive oil for frying (if needed) 20ml smoked paprika 15ml ground cumin 5 ml ground ginger 1 tsp chilli flakes (more or less to taste) 8 skin on bone chicken thighs (or thighs and drumsticks) 600ml hot chicken stock sea salt flakes InstructionsPreheat the oven to 200 degrees C Put the rice in a sieve and wash it under running water until the water runs clear Mix the paprika, cumin, ginger and chilli and place about a tablespoon of the spice mix in a large sandwich bag with the chicken pieces Close the bag and shake to coat the chicken Place a large heavy-based oven proof dish that will hold the chicken in a single layer over a medium heat Add the chorizo and fry the sausage for a few minutes until the fat is released Add the onion and red pepper and fry for another 10 minutes until soft (add some olive oil if needed) Add the garlic and spices and cook for another 5 minutes Tip the rice into the pan, add sea salt flakes and give it a good mix Place the chicken in the pan and press slightly in the rice Add the stock and sprinkle the chicken pieces with a bit more salt so the skin crisps Place in the oven and cook uncovered for 40 minutes until the top is golden ,the chicken cooked through and the rice crispy around the edges of the panSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/one-pot-chicken-and-rice-with-chorizo/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook A few more of my favourite chicken recipes : Miso Honey Butter Chicken Sumac and Lemon Roast Chicken The Perfect Roast Chicken

Paprika Chicken with Chickpeas and Fennel

This Paprika Chicken with Chickpeas and Fennel recipe ticks all the midweek meal boxes. Easy, quick and delicious. Combine the ingredients in a pan, 20 minutes in the oven and dinner is ready. And as we are changing seasons, either from winter to spring or summer to fall this recipe fits in beautifully into this period of change. It is comforting without being heavy and while so easy to make it totally delivers on flavour. You can add more smoked paprika if you like – the recipe calls for 1 teaspoon but I won’t add more than two as it can overpower. The oregano adds pops of colour and freshness. It is one of those Easy Weeknight Meals from Donna Hay’s magazine. The visual highlight of my day when I get a notification that the magazine has arrived. This week was the 15 year anniversary issue and it is such a beautiful issue. My absolute dream is to spend one day in their studio and be a part of the process of creating the incredible images for the magazine. Chicken and chickpeas is always a winning combination in my book. Somehow it just works and also cuts out the need to make carb accompaniment if you do not have the time or want to make another side dish. I have a number of recipes on the blog which are absolute winners and must haves in your repertoire of easy recipes. Chicken and Chickpea Curry which is an absolute favourite of mine as well as a delicious Chicken and Chickpea Coconut Curry. Enjoy! More photos, food and travel stories on: Instagram Pinterest Twitter Facebook Print Yum Paprika Chicken with Chickpeas and Fennel Ingredients1 medium fennel bulb, trimmed and chopped 2 garlic cloves, crushed 400g can chickpeas, drained and rinsed 5ml smoked paprika salt and cracked black pepper 250ml chicken stock 250ml pouring cream 8 chicken thighs and drumsticks 15ml Baleia Extra Virgin Olive Oil fresh oregano leaves, to serve dukkah, to serve InstructionsPreheat oven to 250°C Place the fennel, garlic, chickpeas, paprika, salt and pepper in a deep-sided roasting pan Add the stock and cream and mix to combine Brush the chicken with the oil and sprinkle with salt and pepper Place on top of the fennel mixture Cook for 20 minutes or until the chicken is golden and cooked through Sprinkle with the oregano and dukkah to serve Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/paprika-chicken-chickpeas-fennel/ ** 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.  

Peri Peri Chicken

This peri peri chicken is so good. The potatoes just as good. And it is even better when you put all the cutlery away and dive in with your hands (as elegant as Nigella does it of course). As South Africans we are no strangers to peri peri chicken and I was intrigued to find this recipe on Feasting at Home a while back. It was based on a Donna Hay recipe and it immediately went on my “to make” list. I played with the ingredients a bit, referencing a Jerk Chicken recipe I saw Nigella make on one of her shows. Again the heat is a personal preference. I loved using the smoked jalapeños as the smokiness did carry through. If you don’t have any smoked chillies, use fresh or another type of chilli. I would start with perhaps just one chilli and then taste the marinade before using it and add more as you require. The potatoes baking under the chicken is absolutely delicious and will be impossible to resist by any member of the anti-carb brigade. The temptation is there to increase the amount of potatoes but then you run the risk of the potatoes not cooking through by the time the chicken is done. If you want more potatoes I would suggest to bake some in a separate dish and increase the marinade ingredients by a quarter or so. Brush the pan with a thick layer of the marinade and dab the rest over the potatoes. As you brush the chicken during the cooking process add a spoon or two of the liquid forming underneath the chicken to the dish with the extra potatoes. I would like to think that this home made version trumps many of the fast food and restaurant versions out there. And I am sure that a chicken barbecued with this marinade on a Weber will be just magic. Wine suggestion by Conrad Louw: There are some fundamentals to take in consideration when pairing food with wine.  To go into it all, will take up several chapters of a book, so let me mention just a few.  The weight or texture of the food (i.e. rump steak is heavy and salad is light) must be in balance with the weight or texture of the wine (heavy full bodied Cabernet versus a light fruity Chenin Blanc). Another fundamental is to pair the wine to the sauce which comes with the food.  Chicken is not just chicken and thus one can’t just say that Sauvignon Blanc is the best.  People used to say serve white wine with white meat.  NOPE – pair the wine with the sauce.  Chicken a la King is creamy (lightly wooded Semillon), and will require a very different wine to spicy Thai Chicken in coconut milk (Riesling or dry Gewürztraminer).  The same would apply to Spanish style chicken with chorizo sausage (Tempranillo or Pinotage) and a chicken & mushroom pie (Lightly wooded Chardonnay or light red wine). So this spicy roast chicken with its very yummy sinful potatoes underneath it, calls for a wine to match spice.  If you want to make it extra hot, you will have to have a wine to join the cat fight with your taste buds (and there are wines to fit the category, like Rijk’s Pinotage).  But if you follow this recipe down to a T, you would be looking at a wine to balance with the smoked paprika, jalapenos, brown sugar, vinegar, ginger etc.  You will be looking for a lighter style Shiraz (spice on spice) and something to stand its man against the heat and perhaps that can offer some fruitiness. My choice thus would sturdily lean toward Flat Roof Manor’s Shiraz-Mourvèdre-Viognier.  Mostly Shiraz-based, it is packed with smoky spicy notes with layers of raspberry and other fruit from the dash of Viognier.  Very price-friendly for what you get and will really compliment this BBQ chicken so you can repeat the process.  Enjoy! Print Yum Peri Peri Chicken Ingredients1 whole chicken 700g potatoes, thinly sliced and covered with cold water until needed salt leaves from a few sprigs of thyme Marinade: 2 smoked jalapeños chillies (I used El Burro’s) 1 tsp dried chilli flakes (optional and more to taste) 2 tbs smoked paprika 6 cloves of garlic 1 tbs salt a quarter cup red or white wine vinegar a quarter cup olive oil 1 tbs dark brown sugar 1 tsp mixed spice 2cm fresh root ginger, peeled and sliced 1 large onion, roughly chopped fresh limes for servingInstructionsPreheat the oven to 200 degrees C Rinse the chicken inside and out and pat dry. Place on a cutting board, breast down. Using your knife or kitchen scissors, cut along both sides of the backbone to remove it. Turn the chicken over and press it flat. Place all the marinade ingredients in a food processor and blend to a paste. Taste the heat of the marinade and add more chilli or chilli flakes if needed. Brush a thick layer of marinade on the bottom of your baking pan. Remove the potatoes from the water and pat dry. Place the potatoes on top of the marinade and sprinkle with some salt and the thyme leaves. Brush the chicken all over with about half of the marinade (don’t worry if some of the marinade ends up on the potatoes, you want that to happen). Place the chicken skin side down on the potatoes, place in the oven and roast for 15 minutes. Turn chicken over, brush the chicken all over with half of the left over marinade and roast for a further 15 minutes. Brush the chicken again with the last bit of marinade and roast for a further 20 – 30 minutes until cooked and the juices run clear when you pierce the thigh. Return the chicken to the oven and increase the heat of the oven up to grill and grill the chicken for about 10 minutes to crisp the skin (you want the marinade to scorch a bit but keep an eye not to burn the skin. Remove the dish from the oven, remove the chicken and let it rest for 10 minutes. While the chicken rests, gently stir the potatoes through the juices in the pan and place back in the oven under the grill for about 10 minutes until the potatoes are golden brown and crispy on top. Serve the chicken and potatoes with a few wedges of lime to squeeze over the chicken.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/peri-peri-chicken/ * This recipe forms part of the Flat Roof Manor Food and Wine Pairing Series

Red Wine Braised Chicken with Pancetta and Chickpeas

** This post has been paid for by Leopard’s Leap Family Vineyards ** Once in a while a recipe crosses your path that immediately becomes part of your cooking “repertoire” and this Red Wine Braised Chicken with Pancetta and Chickpeas is one of those. Not only is it comfort food at its best, it’s really easy to make and you can be out of the kitchen in less than 45 minutes. It comes from a recipe I saw on Epicurious ages ago. I have made it numerous times since then and love the dish so much that I had to share it on here. The chicken pieces are coated with cumin, smoked paprika and salt, then fried in the fat of the fried pancetta until the skin is crispy. Add some red wine (in this case the Leopard’s Leap Culinaria Pinot Noir 2015), chicken stock and chopped onions, then braise the chicken until tender and cooked. Add the chickpeas, pancetta, a handful of parsley and simmer until the chickpeas are heated through. The pancetta and Culinaria Pinot Noir 2015 add so much flavour to the dish it tastes like it has was cooked for hours. I chose the Leopard’s Leap Culinaria Pinot Noir 2015 as the red wine for the dish as the darker fruit nuances and undertones of tobacco work so well with the pancetta and spices. As this Pinot Noir has fantastic versatility for food and wine pairings, it was a given to also serve it with the red wine braised chicken and I do think it is a great pairing. The added beauty of this red wine braised chicken dishis that the flavours improve the longer it stands, making it a great dish to make a day in advance. Midweek dinner or midweek dinner party sorted! You can replace the pancetta with bacon but use the best quality you can afford. I served the dish with some charred broccoli, meaty mushrooms and a roasted head of cauliflower. Have a crusty loaf of bread on standby to mop up the delicious sauce. Enjoy! Print Yum Red Wine Braised Chicken with Pancetta and Chickpeas Ingredients1½ tsp smoked paprika 1 tsp ground cumin 1 tsp salt 8 bone in, skin on chicken thighs or 4 thighs & 4 drumsticks vegetable oil for frying 150g pancetta, cubed or 250g smoked bacon, diced 1 tin chickpeas, rinsed and drained 1 small red onion, thinly sliced ½ cup Leopard’s Leap Culinaria Pinot Noir 2015 ½ cup chicken stock a handful roughly chopped flat-leaf parsley, divided InstructionsMix paprika, cumin and salt in a large sandwich bag Place the chicken pieces in the bag, seal, and shake around until the chicken is coated all over with the spice mix. Heat a bit of oil in a large saucepan over a medium-high heat and fry the pancetta, stirring frequently for about 7 minutes until crispy Use a slotted spoon and add the crispy pancetta to the chickpeas Drain all but about 2 tablespoons fat from the pan and return to a medium high heat Cook chicken, skin side down, until well-browned for about 10 – 15 minutes and transfer to a plate skin side up Add the onion to the pan and cook for about 5 minutes, stirring occasionally until the onions are soft Add the wine and stock and bring to a boil. Use a wooden spoon to loosen all the stuck bits on the bottom of the pan and place the chicken back in the pan, skin side up Lower heat to medium, cover, and cook until chicken is cooked through (about 10 minutes or so) Add the pancetta and chickpeas to the pan and gently stir in with the chicken Cook, uncovered for a few minutes until heated through and stir in half of the chopped parsley Serve sprinkled with the remaining parsley Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/red-wine-braised-chicken-with-pancetta-and-chickpeas/ I am thrilled that the Recipe Index has been given a visual makeover. Instead of just a recipe listing, every recipe now shows the image of the dish, making it much easier to search and find a recipe to prepare. I hope you like it as much as I do. More photos, food and travel stories on: Instagram Pinterest Twitter Facebook A few more of my favourite chicken recipes : Sumac and Lemon Roast Chicken Chicken Tray Bake Spicy Lime Chicken Wings          

Christmas and Holidays

Pistachio and Dark Chocolate Cantuccini

  Last weekend was the 2nd annual Cape Town Cookie Swap. I don’t really have favourite cookie recipes so take the opportunity to page through all my cookbooks and to choose a new recipe to make. Katie Caldesi wrote a wonderful Italian cookery book called The Italian Cookery Course. The book is beautiful, interesting, easy to understand and covers the Italian culinary map. I decided to make the Orange and Pistachio Cantuccini in the book and replaced the orange peel with dark chocolate chips. These biscuits are a winner and so easy to make. Flavourful and still a bit soft which I prefer to the rock hard biscotti you seem to find everywhere.   Print Yum Pistachio and Dark Chocolate Cantuccini Ingredients75g whole blanched almonds 75g shelled & skinned pistachios 250g plain flour 150g sugar 1 teaspoon baking powder 2 large eggs, lightly beaten 1 teaspoon vanilla extract zest of 1 orange 1 tablespoon dark chocolate chips icing sugar, for dustingInstructionsPreheat the oven to 180 degrees C, Spread out the almonds on a baking tray and lightly toast in the oven for 5 minutes, taking care not to burn them. To give a brighter green look to the pistachios, blanch them in boiling water for a couple of minutes, then drain. Slip off the skins. Mix together the flour, sugar and baking powder in a large mixing bowl. Stir in the nuts, eggs, vanilla, and chocolate chips. Stir to form a thick but soft dough. Divide the mixture into thirds. Form each third into a sausage shape by rolling it with your hands in icing sugar. Place the rolls on a baking tray lined with baking parchment and flatten slightly. Bake for 20 minutes until rather dark golden brown. Remove from the oven. Cut each roll diagonally into strips about 5mm – 1cm wide. Spread the strips in a single layer on baking trays and return to the oven for 5 minutes. Leave to cool.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/pistachio-and-dark-chocolate-cantuccini/ Enjoy as is or dunked into a glass of Vin Santo or other sweet wine.

Apple Phyllo Tart and Koekedoor 2

I think this is one of my best recipes in a while. This Apple Phyllo Tart is so delicious. The pastry is super crisp, the crushed biscuits go all chewy between the layers and the tartness of the soft apples counter balances it all perfectly. And it is a breeze to make even if phyllo is not really your thing. And phyllo is not really my thing but the idea came from a recent visit to the set of the Afrikaans Baking Contest, Koekedoor, where the final challenge of the episode was a showpiece bake with phyllo so decided the recipe for this post had to be something with phyllo. I was thrilled when I received the invitation from Errieda du Toit, my friend and content producer for the show, to join them on set for the day. There was no way I was going to not go, baking shows are my favourite form of TV (I shout instructions from the couch) and I wanted to see how real it all was. And can tell you it is real, very real and incredibly stressful. The episode being filmed that day was halfway through the series and only 5 contestants remained. As I sat in the control room I could see each camera following a contestant and it was fascinating watching the raw footage. It really is edge of the seat stuff as you see silly mistakes being made (which we all make when not remotely under that kind of pressure) and that final few minutes when it is a frantic rush to finish the bake for the judging. Unfortunately I had to head back to Cape Town before the final phyllo challenge was recorded and getting to see which contestant was eliminated. But after the hours I spent on set I have a firm favourite and will be watching with great interest this Thursday to see the edited episode and of course who was sent packing. The tart is very simple and it might not look the part of a showpiece bake for a baking contest but it certainly delivers on showpiece flavour. All it is, is 4 layers of phyllo, each layer brushed with some butter and sprinkled with crushed Amaretti biscuits, pecan nuts and cinnamon. A layer of phyllo is placed on top, buttered and covered in a layer of thinly sliced apples and baked. It could not be a simpler sweet bake. You can vary the ingredients as well. You could replace the amaretti biscuits with ginger biscuits for instance and add other nuts rather than pecans to the sprinkle mix. I added some vanilla powder which I have in the cupboard but that is purely optional. I have also made a version of the tart with apple and pear slices and it was as delicious. You bake the tart to a golden brown but you could take it a few minutes further to get a really crisp pastry but be careful to not burn it. And eat it as soon as possible, you want all that crunch with the soft cooked apple while the pastry is still warm. Enjoy! More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook ** Koekedoor is broadcast on Kyknet Channel 144 on Thursdays at 20:30 ** Disclaimer : I was an invited guest to the show and this blog post is of my own accord Print Yum Apple Phyllo Tart Ingredients75g pecan nuts, toasted and finely chopped 100g amaretti biscuits, crushed 50g brown sugar, plus more for sprinkling ½ tsp ground cinnamon good pinch of salt ¼ tsp vanilla powder (optional) 5 sheets phyllo pastry, covered with a damp tea towel 50g butter, melted 3 – 4 apples, cored and thinly sliced icing sugar for dusting InstructionsPreheat oven to 200 degrees C Combine the pecans, biscuits, sugar, cinnamon, salt and vanilla (if used) Line a baking sheet with baking paper and place 1 phyllo sheet on top Brush the pastry with butter, and sprinkle a quarter of the nut mixture evenly over top. Place a sheet of pastry on top, brush with butter and top with another quarter of the nut mixture. Repeat twice more Top with remaining phyllo sheet, and brush with butter Arrange the apple slices on top of the pastry, slightly overlapping and leaving a 2cm border around edges Brush the apples with the remaining butter and sprinkle with some sugar Bake for about 20 minutes until the phyllo is golden brown and fruit is soft Let cool slightly and serve dusted with icing sugar Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/apple-phyllo-tart-koekedoor-2/

Frozen Watermelon Margarita

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

Granadilla Semifreddo with Frozen Dark Chocolate Sauce

Semifreddo is without a doubt my new favourite thing. It delivers an incredibly delicious ice cream and has to be the easiest way of making ice cream when you do not have an ice cream maker. Cape Town city centre is dotted with fruit sellers selling an array of fruit and vegetables during the week. I enjoy seeing the seasons change in their wares. Strawberries have started to appear and I saw the first batch of guavas just this week. I can not wait for the summer glut of grapes and stone fruit on its way. I was walking down St Georges Mall a while back and could smell the sweet tropical fragrance granadillas. I immediately got some and knew that I wanted to make some sort of ice cream with it. I thought that chocolate would be a perfect accompaniment for the granadilla and this is how this recipe for Granadilla Semifreddo with Frozen Dark Chocolate Sauce came about. I did tweak the recipe after shooting the photos. I found the chocolate freezes much harder than the semifreddo, so it is a bit of a struggle to cut through the chocolate when it is the top layer, without completely making a mess of the ice cream (you can see that in the photos). So my fix for that was to reduce the quantity of chocolate in relation to the cream and to make the chocolate the 2nd layer, so that when you turn it out you cut through the ice cream first and then the chocolate. But do use 70% cocoa solids at least. I think 85% is even better. I did not sweeten the granadilla pulp – I feel that too sweet masks flavour. And the tartness of the granadilla carries through and works so well with the creamy bitterness of the chocolate. Piled high with strawberries this is quite a festive dessert and dare I say it in the first week of October, a serious contender for Christmas day. So I think definitely worth a try out to see if you want to serve it on the festive day. Print Yum Granadilla Semifreddo with Frozen Dark Chocolate Sauce Ingredients1 cup fresh granadilla (passion fruit juice) (I used 6 fresh grandillas and passed the pulp through a sieve to remove pips) 2 egg yolks 3 eggs 120g castor sugar pinch of salt 500ml whipping cream 100g dark chocolate (70% or 85%) 250ml whipping cream fresh strawberriesInstructionsLine a 2 litre loaf pan with plastic wrap with the wrap hanging over the edges. Place the grandadilla (passion fruit) juice in a small pan and get to a fast boil for about 5 minutes until slightly reduced Place the eggs, yolks, sugar and salt in a heatproof bowl. Place over a saucepan of simmering water and using a hand-held electric mixer, beat about 8 minutes until thick and pale. Remove from the heat and allow to cool slightly. Whisk the cream until stiff peaks form. Gently fold the cream through the egg mixture until combined. Fold through the granadilla (passion fruit) juice until combined. Pour into the prepared tin, smooth the top and loosely cover with plastic wrap. Freeze overnight or at least 8 hours until frozen through. Break the chocolate into small pieces. Combine with 250ml cream in a heavy bottomed pan and place over a low heat. Stir the cream and chocolate mixture until just melted. Remove from the heat and beat for about 5 minutes until smooth and shiny. Let it cool down and pour over the frozen semifreddo into the loaf pan and smooth the top. Cover the loaf pan with another piece of wrap and place in the freezer for another 6 – 8 hours. When ready to serve, take from the freezer and let it stand for 5 minutes. Turn the loaf pan over on a serving dish and unmould the semifreddo. Remove the plastic and top with fresh strawberries and serveSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/granadilla-semifreddo-with-frozen-dark-chocolate-sauce/

Deli

Kale Chips

I have been a recent convert to kale. And partly because it has not been as regularly available in South Africa as it is now and it has also veered on the far too healthy scale of the food spectrum for me. But I have been cooking with it quite a bit and was pleasantly surprised with these Kale Chips. Kale is often referred to as the Queen of Greens. A member of the Brassical family (cabbage, broccoli etc), the veggie is super nutritious and packed with phytochemicals, fiber, vitamins A, C and K. It is also a good source of calcium, potassium, iron, manganese and phosphorus. It’s winter and I have been adding it to vegan soups and love that it gives more substance to the soup as what spinach gives for instance. Check out this delish Kale Turmeric Coconut Soup I made. It has also featured as the main ingredient in a summery salad. Torn leaves rubbed with some olive oil, dressed in a zesty tahini dressing and sprinkled with spiced roasted chickpeas. A really good salad! I read somewhere that rubbing (or massaging as some call it) the leaves with olive oil removes the bitterness. Not sure if it is true but I’ve made a habit of doing it since. The chips are a breeze to make and works perfectly in a low oven so there is no need to use a dehydrator. The most important part is to ensure the leaves are properly dried with a kitchen towel after washing otherwise you will end up steaming the leaves and they will not crisp up at all. Also make sure you place them in a single layer on the baking tray and not overlapping. If they overlap they will steam and not crisp. Keep a close watch and once they start to sizzle, test to check if they are crisp enough and be careful not to burn them. I only add some sea salt flakes at the time of cooking. Add other seasonings once the chips have cooled down. You can get creative with the seasonings and use different kinds of salt and herb mixes. A dukkah would also be really good sprinkled over the chips. The chips will last for a day in an airtight container but they are at their best when eaten within an hour or so. Enjoy! Get some more divine veggie recipes here. More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook Print Yum Kale Chips IngredientsTorn kale leaves (fibrous ribs removed) Baleia Extra Virgin Olive Oil salt flakes other seasonings as preferredInstructionsPreheat oven to 150 degrees C Make sure the kale leaves are completely dry and rub the leaves well with some olive oil Place on a baking sheet making sure the leaves do not overlap Sprinkle with some coarse salt and bake for 5 minutes Rotate the tray and bake for another 3 – 5 until crispy but not burnt (the leaves should start to sizzle from the oil) Remove from the oven and place on a cooling rack for a few minutes Kale chips are best eaten within an hour or so Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/kale-chips/ ** 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.

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

Vegan Coconut Caramel Sauce

I have not posted a dessert since December so it has to be rectified immediately. I came across the recipe for this Coconut Caramel Sauce recently on Viktoria’s Table and was immediately tempted to try it. In Viktoria’s recipe the sauce forms part of a pumpkin ice cream with praline pecans. How good does that sound (and look!)? Viktoria grew up in Bulgaria and lives in San Francisco. I love Viktoria’s blog so browse through it regularly. I love her style and photography. I made these delicious Fried Eggs in Garlicky Yoghurt with Feta Cheese a while back. In fact it was a photo of that recipe on pinterest that led me to Viktoria’s blog. And if you ever want to have the most delicious fried eggs, you have to try the recipe . Best ever! The caramel sauce consists of 3 ingredients, namely coconut cream, coconut sugar and some salt flakes to taste. You simmer the cream and sugar for about 15 minutes until amber in colour and thickened and then add the salt flakes to balance the sweetness. I took the caramel quite a bit further and had it on a slow boil for about 30 minutes to reduce more until I had a darker and thicker sauce. Coconut sugar  is a sugar produced from the sap of cut flower buds of the coconut palm and has been used for many years in the South and South East Asia regions. If you do not have coconut sugar, use any soft brown sugar or a sugar like muscovado. Just taste to make sure you have the desired sweetness. I do find coconut sugar a bit too sweet so would start the sauce with 4 tablespoons and then add to preference. The sauce is great for any kind of dessert. Serve it drizzled over pancakes, ice cream or a slice of apple pie. Enjoy! Our first Food Photography Workshop of 2017 will take place on the 5th of February 2017. All the details can be found here. We still have a few spots available so do let me know if you would like to join us on this creative and fun day at the most beautiful location. Click here for more delicious dessert recipes Print Yum Vegan Coconut Caramel Sauce Ingredients1 tin coconut cream 6 tbsp coconut sugar (or other sugar of your choice) sea salt flakes to tasteInstructionsCombine the coconut cream and sugar in a pot Bring to a boil, reduce the heat and simmer for 15-20 minutes, until light amber in color while stirring occasionally Simmer longer for a thicker and darker coloured sauce Add the salt and stir Serve the sauce immediately or let it cool until needed Makes about 1 cup of sauceSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/vegan-coconut-caramel-sauce/  More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

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/    

Desserts

Beer and Nuts Ice Cream

If there ever was a “man” ice cream I think this is pretty close! I am quite a big fan of David Lebovitz and a friend told me about his book The Perfect Scoop which is packed with ice cream recipes. In there he has a Guinness-Milk Chocolate ice cream recipe which formed the base idea of this Beer and Nuts Ice Cream. I am quite surprised that with the huge interest in craft beer we do not see more beer ice cream. It seems like such a logical step to me but there doesn’t seem to be that many recipes out there. I am very happy with how this ice cream turned out. It certainly has a good beer taste and I think the secret was to cut back on the fat content of the custard by using milk in stead of cream for half of the custard base. I was a bit worried that with the water content of the beer the ice cream would have large crystals but it was not an issue. In retrospect the 100g nuts is quite a lot of nuts for this quantity of ice cream so amend the quantity to your taste. Next experiments will be with some lagers and IPAs. Boston Breweries makes a delicious Pumpkin Ale which I think will make a special ice cream. Print Yum Beer and Nuts Ice Cream Ingredients250ml full cream milk 100g sugar (half a cup) pinch of salt 4 large egg yolks 250ml cream 250ml Stout Beer (I used Mitchell’s Raven Stout) seeds from 1 vanilla pod 50g – 100g roasted mixed nuts, roughly choppedInstructionsGently 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. Then add the stout beer and vanilla seeds 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. As soon as the mixture has churned, mix in the nuts and freeze.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/beer-and-nuts-ice-cream/ Wine suggestion from Conrad Louw: Stout will tone down the sweetness of the ice cream, thus the focus of this dish is rather on nutty & nice and not rich & creamy. So I would prefer to compliment the beer and nuts and accordingly stay away from overly sweet sticky dessert wines. Therefore, I will move towards nutty fortified wines to compliment the ice cream – something like Monis Medium Cream Sherry, slightly sweet but boasts with richness and nutty complexity. De Krans Tawny Port is another alternative.

Mocha Raspberry Millefeuille

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

Caramel Popcorn with Coffee Salt

I can’t think of a better New Year’s Eve snack than this Caramel Popcorn with Coffee Salt. The rich golden colour adds that celebratory feel and the taste is just phenomenal. I adapted the recipe from the Spicy Salted Caramel Popcorn recipe I posted earlier this year from Sam Linsell’s book called Sweet. Even though I am not the biggest fan of the salted caramel craze (I find most combinations overdone with saltiness, thereby spoiling the caramel flavour), salt always adds a layer of depth to sweetness and there is an added layer of richness by adding some coffee to the mix. I have kept the coffee salt to a minimum in the recipe (it adds to the flavour rather than being a distinct flavour of its own) but suggest you double the salt & coffee mix and serve some of it on the side to satisfy the salt and coffee lovers. Caramel is one of those things that needs to have your full focus when making. Make sure to remove it from the heat the second it reaches the hard crack stage as there is no way to save the dark bitterness of burnt caramel. This has been such a wonderful year for heinstirred.com and I excited about what 2016 will bring. The first few months will see the publication of two books I photographed this year and I can not wait to share some of the images and recipes. There have been so many kind words of appreciation and new friends from all over the world and I am incredibly grateful to have this spot where I can share the recipes I love, my photography and travels. I am back in the new year serving up new recipes and look forward to our journey in food and photography. Print Yum Caramel Popcorn with Coffee Salt Ingredients125g popcorn kernels 2 tsp vegetable oil 125g butter 175g white sugar 2 tbsp golden syrup 1 tsp vanilla extract ¼ tsp bicarbonate of soda 1 ½ tsp freshly ground coffee granules 1 tsp saltInstructionsPreheat the oven to 120 degrees C Line a baking tray with baking paper Make the popcorn as per packet instructions Once popped, place the popcorn in a large bowl/pot big enough to toss the popcorn with the caramel Bring the butter, sugar and syrup to the boil in a heavy based pot Stir constantly until the mixture turns a sandy brown colour and reaches the hard crack stage (150 degrees C on a sugar thermometer) Take the caramel off the heat, add the vanilla extract and bicarb of soda and stir very well until you have a glossy sauce Pour the caramel over the popcorn and toss to coat evenly Spread the popcorn on the baking tray and bake for 15 minutes Remove the popcorn from the oven and toss it again to cover with the caramel Repeat the baking process once more and give the popcorn one final mix when it comes out of the oven and let it cool While cooling use a pestle and mortar to grind the salt and coffee to a fine powder Once the popcorn has cooled, break it up if necessary and sprinkle with the coffee salt Serve more coffee salt on the side if desired (make double the mix quantity)Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/caramel-popcorn-with-coffee-salt/ My best wishes to all for 2016. May it be healthy, happy and of course delicious! Heinx ** This recipe first appeared in the Sunday Times Food Weekly More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Rooibos Panna Cotta with Poached Grapefruit

The smell of rooibos evokes memories of winter holidays at my maternal grandparents in Stellenbosch. My brother and I chasing every moving thing in the fishpond, seeing the snow on the Matroosberg from the garden, the smells of buttermilk rusks and stewed fruit.  And always rooibos tea in the afternoon. The tea adds a wonderful flavour to the creamy panna cotta and the grapefruit a beautiful jewel like colour while cutting the richness perfectly. Add to that the zesty orange and a hint of spice and this is a delicious dessert.   Print Yum Rooibos Panna Cotta with Poached Grapefruit IngredientsPanna Cotta 250ml double cream 250ml full cream milk ¼ cup sugar 4 bags rooibos tea seeds from half a vanilla pod 5 sheets gelatine 1 liter cold water to soak the gelatine Poached Grapefruit 2 grapefruits, peeled and segmented ½ cup freshly squeezed orange juice ¼ cup sugar ½ teaspoon mixed spiceInstructionsLightly oil 4 ramekins with a neutral flavour oil and place on a tray. Gently heat the cream, milk and sugar. Keep stirring until the sugar has dissolved. Remove from the heat, add the vanilla seeds, teabags and let it infuse for about 5 minutes. Give the teabags a squeeze and remove them from the cream mixture. Soak the gelatin leaves in a liter of cold water for 5 minutes, wring the sheets out and add the sheets to the warm cream mixture. Stir until dissolved and pour into the prepared ramekins. Let it set in the fridge for 4 hours. Bring the orange juice and sugar to a boil and let it reduce to about half the volume. Stir in the mixed spice, remove from the heat and add the grapefruit segments. Let it cool while the panna cotta sets. When the panna cotta has set, run a sharp knife around the edge of each ramekin and unmold the panna cotta onto a plate. Spoon the grapefruit and poaching liquid over the panna cotta and serve.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/rooibos-panna-cotta-poached-grapefruit/ Wine suggestion from Conrad Louw:  Panna Cotta can be a toughie to match.  Sweetness in food will highlight the acidity as sourness in wine, unless your wine has been chosen correctly.  The Europeans love to have Champagne or sparkling wine with their desserts, and with good reason.  This panna cotta is not sweet, it is slightly sweet but impacted with the sweetened fresh citrus.  Something like a late harvest would work, but I think it will be too sweet for the elegance of this panna cotta. My best pairing is no doubt an off-dry Method Cap Classique (Champagne-method) with a soft mousse.  The best I can think of, that won’t break the bank either, is really a quality MCC for desserts, the elegantly off-dry JC le Roux La Valle N.V.  (Pinot Noir driven).  It will be a beautiful match, perhaps not for the brand conscious wine snob, but definitely for the epicurean.

Fast and Easy

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.

Spiced Turmeric Broth with Roast Vegetables

Before I get to this week’s recipe for Spiced Turmeric Broth with Roast Vegetables (a healthy and clean eating dish just in time after the past long weekend) I want to share some news. The image below was selected as the winner of the Food Blogger category in the 2017 Pink Lady Food Photographer of the Year.  It came us such a fantastic surprise and I am thrilled. This recipe for Spiced Turmeric Broth with Roast Vegetables comes from the book The New Vegetarian by  Alice Hart. I do not own the book but saw a photo of the dish somewhere online and started searching if I could find a recipe. As luck would have it, it was posted as a guest recipe on Nigella’s website. The dish is much like a vegetable curry, deliciously fragrant with a beautiful golden colour. I want to describe it as “comforting and nurturing” as those were the words that came to me when I had it for dinner. The turmeric broth recipe lends itself to be a basic recipe to work from and to make your own version as you please. You could use any root veggies of your choice except beetroot as the root will turn the broth a pink and the golden colour of the fresh turmeric is just too pretty to let go. Pumpkin and butternut would work really well, adding a bit of sweetness to all the spicy notes. I could not find coriander with roots so just used the stalks and replaced the coconut cream with coconut milk for a slightly lighter version. For a vegetarian version of the broth, replace the coconut cream with a vegetable stock and add a few splashes of cream. The recipe calls for the turmeric broth to be served with wild rice but again you can replace that with brown rice, basmati would be delicious, even quinoa or couscous will work great. If you can’t find fresh turmeric, replace it with just under a teaspoon of dried turmeric. Enjoy! I am off to Denmark next week to attend the 4th FoodPhoto Festival. It is four days of workshops, conference, exhibition and showing your portfolio to art buyers, editors and directors. I am first spending a week in Copenhagen exploring, eating, drinking and getting inspired by one of my favourite cities and I would love for you to follow along on my Instagram and Facebook accounts. Print Yum Spiced Turmeric Broth with Roast Vegetables Ingredients6 small carrots, scrubbed 10 baby corn 2 parsnips, scrubbed and thickly sliced 1 small celeriac, peeled and roughly chopped sea salt & freshly ground black pepper 3 tbsp coconut oil 2 tsp grated fresh root ginger 2 tsp grated fresh turmeric small handful of fresh coriander with roots 2 shallots , finely sliced 1 clove garlic , finely chopped 1 sprig of fresh curry leaves or 10 dried leaves 3 green cardamom pods , lightly crushed 1 dried red chilli 400ml coconut milk 2 tsp lime juice 200 grams cooked wild rice micro herbs to serve (optional)InstructionsPreheat the oven to 200 degrees C. Spread the vegetables out on a large roasting tray, season well and drizzle with 2 tbsp oil Roast for 20 minutes, toss and roast for a further 15 minutes or so, until soft and caramelised. Remove from the oven and set aside Finely chop the coriander roots and stalks and set the leaves aside Put the remaining tablespoon of oil in a medium saucepan Add the shallots with a pinch of salt and fry gently over a medium high heat for a few minutes, stirring now and then Increase the heat and cook until they are beginning to catch at the edges Add the ginger, turmeric, coriander roots and stalks, garlic, curry leaves, cardamom and dried chilli, and fry for another 3 minutes Stir in the coconut milk with extra 200ml of water, bring to the boil, then reduce the heat and simmer gently for 10 minutes Season with salt and pepper and add the lime juice Divide the roast vegetables between serving bowls with the cooked wild rice Ladle the broth over the top and finish with the coriander leaves and micro herbsSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/spiced-turmeric-broth-roast-veggies/   More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Khmer Chicken Soup and Feasting off the Beaten Track in Cambodia

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

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

Grains, Pulses and Starches

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.

Freekeh Pumpkin Coffee Cake with Walnut Streusel

Freekeh has been on my radar for a while now but impossible to get in South Africa. So when I was approached by The Really Interesting Food Company to create a recipe with Greenwheat Freekeh there was no way I was going to refuse. And that is how this Freekeh Pumpkin Coffee Cake with Walnut Streusel came into being. Fr Since I am up against 9 other foodies to create a recipe, I decided that I had to go sweet as most would probably do something savoury. I got inspiration from this recipe for a Freekeh Pumpkin Cake and decided to grind my own flour from the packet of cracked grain freekeh. I made the recipe up as I went along, not having any idea how the freekeh “flour” would bake but I have to say I am pretty impressed with the end result. Freekeh is “Roasted Green Grains”, produced from green durum wheat. Low GI, high in fibre and protein content and quality, it tastes infinitely better than quinoa. I roasted the pumpkin to eliminate as much moisture as possible so the weight in the recipe is for the pumpkin after it has been roasted. I would always be dissapointed when reading a recipe for a pumpkin coffee cake that there is no coffee added to the batter, so I have added coffee to this batter to appease myself. The cake is packed with spices, is deliciously moist and the streusel adds a sweet nutty texture. Freekeh is truly a tasty grain and I do recommend you get your hands on a packet and try it out. Print Yum Freekeh Pumpkin Coffee Cake with Walnut Streusel Ingredients200g Freekeh flour (ground from 200g cracked freekeh) 200g light brown sugar 1 tsp baking powder 1 tsp bicarb of soda 1 tsp ground cinnamon 1 tsp espresso powder ½ teaspoon salt ½ tsp ground ginger ¼ tsp ground nutmeg ¼ tsp ground cloves 2 eggs 250g roasted pumpkin (weight after roasted), mashed with a fork 250ml full fat plain yoghurt 80ml vegetable oil 1 tsp vanilla extract Streusel topping: 50g walnuts, roughly chopped 25g light brown sugar 25g butter 25g flour ¼ tsp cinnamon InstructionsPreheat the oven to 180 degrees C Make the streusel by mixing all the ingredient with your hands until it resembles course crumbs and set aside Grease and line a 22cm springform cake tin Mix together the freekeh flour, sugar, baking powder, bicarb, spices, espresso powder and salt in a large mixing bowl In another bowl, whisk together the eggs, pumpkin, yoghurt, oil and vanilla Add the wet ingredients to the dry ingredients and beat until well mixed and smooth Pour the batter into the prepared cake tin and sprinkle the streusel over the batter Bake the cake for 50 – 60 minutes until a toothpick inserted comes out clean Cool on a wire rack, remove from the tin and serveSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/freekeh-pumpkin-coffee-cake-walnut-streusel/ We’ve had a number of enquiries for the next Food Photography Workshop and I am pleased to confirm the 15th of May 2016 for the next one. Let me know if you would like to attend. More details here. More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook    

Caramel Popcorn with Coffee Salt

I can’t think of a better New Year’s Eve snack than this Caramel Popcorn with Coffee Salt. The rich golden colour adds that celebratory feel and the taste is just phenomenal. I adapted the recipe from the Spicy Salted Caramel Popcorn recipe I posted earlier this year from Sam Linsell’s book called Sweet. Even though I am not the biggest fan of the salted caramel craze (I find most combinations overdone with saltiness, thereby spoiling the caramel flavour), salt always adds a layer of depth to sweetness and there is an added layer of richness by adding some coffee to the mix. I have kept the coffee salt to a minimum in the recipe (it adds to the flavour rather than being a distinct flavour of its own) but suggest you double the salt & coffee mix and serve some of it on the side to satisfy the salt and coffee lovers. Caramel is one of those things that needs to have your full focus when making. Make sure to remove it from the heat the second it reaches the hard crack stage as there is no way to save the dark bitterness of burnt caramel. This has been such a wonderful year for heinstirred.com and I excited about what 2016 will bring. The first few months will see the publication of two books I photographed this year and I can not wait to share some of the images and recipes. There have been so many kind words of appreciation and new friends from all over the world and I am incredibly grateful to have this spot where I can share the recipes I love, my photography and travels. I am back in the new year serving up new recipes and look forward to our journey in food and photography. Print Yum Caramel Popcorn with Coffee Salt Ingredients125g popcorn kernels 2 tsp vegetable oil 125g butter 175g white sugar 2 tbsp golden syrup 1 tsp vanilla extract ¼ tsp bicarbonate of soda 1 ½ tsp freshly ground coffee granules 1 tsp saltInstructionsPreheat the oven to 120 degrees C Line a baking tray with baking paper Make the popcorn as per packet instructions Once popped, place the popcorn in a large bowl/pot big enough to toss the popcorn with the caramel Bring the butter, sugar and syrup to the boil in a heavy based pot Stir constantly until the mixture turns a sandy brown colour and reaches the hard crack stage (150 degrees C on a sugar thermometer) Take the caramel off the heat, add the vanilla extract and bicarb of soda and stir very well until you have a glossy sauce Pour the caramel over the popcorn and toss to coat evenly Spread the popcorn on the baking tray and bake for 15 minutes Remove the popcorn from the oven and toss it again to cover with the caramel Repeat the baking process once more and give the popcorn one final mix when it comes out of the oven and let it cool While cooling use a pestle and mortar to grind the salt and coffee to a fine powder Once the popcorn has cooled, break it up if necessary and sprinkle with the coffee salt Serve more coffee salt on the side if desired (make double the mix quantity)Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/caramel-popcorn-with-coffee-salt/ My best wishes to all for 2016. May it be healthy, happy and of course delicious! Heinx ** This recipe first appeared in the Sunday Times Food Weekly More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Grilled Haloumi Couscous Salad

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

Ice Cream

Granadilla Semifreddo with Frozen Dark Chocolate Sauce

Semifreddo is without a doubt my new favourite thing. It delivers an incredibly delicious ice cream and has to be the easiest way of making ice cream when you do not have an ice cream maker. Cape Town city centre is dotted with fruit sellers selling an array of fruit and vegetables during the week. I enjoy seeing the seasons change in their wares. Strawberries have started to appear and I saw the first batch of guavas just this week. I can not wait for the summer glut of grapes and stone fruit on its way. I was walking down St Georges Mall a while back and could smell the sweet tropical fragrance granadillas. I immediately got some and knew that I wanted to make some sort of ice cream with it. I thought that chocolate would be a perfect accompaniment for the granadilla and this is how this recipe for Granadilla Semifreddo with Frozen Dark Chocolate Sauce came about. I did tweak the recipe after shooting the photos. I found the chocolate freezes much harder than the semifreddo, so it is a bit of a struggle to cut through the chocolate when it is the top layer, without completely making a mess of the ice cream (you can see that in the photos). So my fix for that was to reduce the quantity of chocolate in relation to the cream and to make the chocolate the 2nd layer, so that when you turn it out you cut through the ice cream first and then the chocolate. But do use 70% cocoa solids at least. I think 85% is even better. I did not sweeten the granadilla pulp – I feel that too sweet masks flavour. And the tartness of the granadilla carries through and works so well with the creamy bitterness of the chocolate. Piled high with strawberries this is quite a festive dessert and dare I say it in the first week of October, a serious contender for Christmas day. So I think definitely worth a try out to see if you want to serve it on the festive day. Print Yum Granadilla Semifreddo with Frozen Dark Chocolate Sauce Ingredients1 cup fresh granadilla (passion fruit juice) (I used 6 fresh grandillas and passed the pulp through a sieve to remove pips) 2 egg yolks 3 eggs 120g castor sugar pinch of salt 500ml whipping cream 100g dark chocolate (70% or 85%) 250ml whipping cream fresh strawberriesInstructionsLine a 2 litre loaf pan with plastic wrap with the wrap hanging over the edges. Place the grandadilla (passion fruit) juice in a small pan and get to a fast boil for about 5 minutes until slightly reduced Place the eggs, yolks, sugar and salt in a heatproof bowl. Place over a saucepan of simmering water and using a hand-held electric mixer, beat about 8 minutes until thick and pale. Remove from the heat and allow to cool slightly. Whisk the cream until stiff peaks form. Gently fold the cream through the egg mixture until combined. Fold through the granadilla (passion fruit) juice until combined. Pour into the prepared tin, smooth the top and loosely cover with plastic wrap. Freeze overnight or at least 8 hours until frozen through. Break the chocolate into small pieces. Combine with 250ml cream in a heavy bottomed pan and place over a low heat. Stir the cream and chocolate mixture until just melted. Remove from the heat and beat for about 5 minutes until smooth and shiny. Let it cool down and pour over the frozen semifreddo into the loaf pan and smooth the top. Cover the loaf pan with another piece of wrap and place in the freezer for another 6 – 8 hours. When ready to serve, take from the freezer and let it stand for 5 minutes. Turn the loaf pan over on a serving dish and unmould the semifreddo. Remove the plastic and top with fresh strawberries and serveSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/granadilla-semifreddo-with-frozen-dark-chocolate-sauce/

Frozen Affogato

I would like to have thought I invented a new dessert. Google the words Frozen Affogato, and you see an ice cream recipe of Martha Stewart that plays with the flavours but does not resemble an actual affogato. But then I made the mistake of going to the 2nd search page and someone have already had the same idea as mine. An affogato is one of my favourite desserts. This from someone who hardly ever drinks coffee and if he does, it has to be decaf but somehow the cafeine buzz and sleeplessness following an affogato has never been a reason for me to say no to one. But then it is Italian and who can say no to anything Italian. I was given a few bottles of Potion Cold Brew Coffee to try and since it has been such a hot summer to date, I guess it was a logical first thought to make a frozen version of the dessert. I thought the coffee would make a delicious granita and a creamy vanilla ice cream would be such a delicious companion to the granita. Granita is easy to make. A bit time consuming as you need to scrape the mixture every 30 minutes to create the crystally iced dessert but you might as well do that while you wait for the ice cream to freeze. I made a divine no churn vanilla ice cream which is just a mix of cream, condensed milk and vanilla paste, whipped and frozen. It can not get easier! This really is a match made in dessert heaven. It is a delicous play on flavours and textures. The bronzed coloured and coffee flavoured frozen crystals topped with the ice cold, smooth, creamy vanilla ice cream is hard to beat. I just love the different textures at play. The smoothness of the ice cream against the crunch of the iced crystals. As you eat, both the ice cream and granita melts and you end up with a creamy espresso type shot. Luckily this recipe makes enough for you to have it over and over again. An idea that I think will work really well is to haphazardly plonk spoonfuls of the granita in with the half frozen ice cream, let it freeze until solid and scoop it out as you would ice cream. Just divine! Our next Food Photograph Workshop is on the 21st of February and we still have a few spots open. You can get more details here and do let me know if you would like to book your spot for a fun and creative day out of the city. If you want to get more comfortable with your camera, improve your skills and learn our secrets, then this is the perfect chance to do it. Print Yum Frozen Affogato IngredientsGranita: 1 liter cold brew coffee ¼ cup sugar 1 tsp vanilla extract Ice Cream: 500ml cream (use 250ml whipping and 250ml heavy cream for am even creamier ice cream) 1 tin condensed milk 1 tsp vanilla paste pinch of saltInstructionsTo make the Granita : Mix the granita ingedients together and pour into a shallow container and place in the freezer Scrape the mixture with a fork every 30 minutes to create crystals Continue until the who mixture is frozen crystals (anything from 2 – 4 hours depending on your freezer) To make the Ice Cream Whip the cream until soft peaks and gently fold in the condensed milk, vanilla paste and salt until a smooth consistency Pour into a container and freeze until frozen To make the Affogato Place a few spoonfuls of granita in a glass Top with a scoop of ice cream Sprinkle with some more granita and serve immediatelySchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/frozen-affogato/ More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook  ** Disclaimer : I was given samples of Potion Coffee to try. Creating the recipe with the product was at my own discretion.    

Grilled Pineapple and Coconut Sherbet

This sherbet is refreshing, summery and tropical, while the smokiness from the grilled pineapple adds a wonderful depth. A sherbet is usually a sorbet with dairy added which in this instance I replaced with light coconut milk. And I do think we can squeeze it into the “new year healthy eating” category. I mean, who can survive a month without ice cream? It is quite easy to make as you don’t have to hassle with a custard and the only real work is grilling the pineapple and toasting the shredded coconut. Enjoy! Print Yum Grilled Pineapple and Coconut Sherbet Ingredients125 ml water 100 ml sugar 400ml light coconut milk 1tb lemon juice 450g fresh pineapple slices (peeled and cored) Pinch of salt Garnish: a few tablespoons shredded or dessicated coconut – dry toasted in a pan over medium heat until golden brown a few more pieces of grilled pineapple for garnish (optional)InstructionsBrush each pineapple slice lightly with some oil and grill each side for 3 minutes on a hot griddle pan. Once all the slices are grilled, blitz until smooth. Bring the sugar and water to a boil and simmer for 5 minutes. Mix the pineapple, coconut milk, sugar syrup, lemon juice and salt and chill for at least 6 hours and then churn in an ice cream maker. Put in a suitable container and freeze until ready to serve. Serve topped with the shredded coconut and pineapple slices as garnish (optional)Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/grilled-pineapple-coconut-sherbet/  

No Churn Passion Fruit Lime Ice Cream

The fact that it is Heritage Day, or more popularly known as Braai Day on Saturday has kind of passed me by but luckily this  No Churn Passion Fruit Lime Ice Cream is bang on for your barbecue this weekend. I say luckily because I have not had the time to really think about a new recipe specifically for a day that celebrates the South African braai (barbecue). And to be frank I don’t think I can do anything better than this Gourmet Stuffed Braai Loaf : Layers of mozzarella and cheddar cheese, roasted tomatoes, peppers and onions baked inside a homemade bread dough take the “braai broodjie” to a whole other level and is so worth making for your next day around the braai. This recipe came about out of the need to use an opened tin of condensed milk. I had the open tin which I photographed for a Food and Home Entertaining shoot and was not going to drink it out of the tin (!) and did not want to throw it away. I remembered that I had some granadilla (passion fruit) pulp, a tub of cream and lime zest in the freezer and made this quick ice cream. It is quick, easy and super delicious with all the aromatic tartness of the passion fruit working so well with the lime in a very creamy mix. I whipped the cream, added the condensed milk and then stirred in the passion fruit, zest and a pinch of salt. And then just froze it. It can not get any easier I think and bonus that you do not need an ice cream maker. I always add a good pinch of salt to a sweet recipe – it adds depth to the flavours. Here are a few more of my favourite recipes that will work great with a barbecue : Pork Belly Kebabs, Peri Peri Chicken, Strawberry Sangria, Caramel Popcorn with Coffee Salt and Beer Marinated Chicken Thighs. Have a lekker braai next weekend! Print Yum No Churn Passion Fruit Lime Ice Cream Ingredients1 x 385g tin condensed milk 250m double cream (careful as it will turn to butter quickly) 125ml passion fruit pulp Heaped tsp of lime zest Good pinch of salt InstructionsWhip the cream until soft peak stage Add the condensed milk and whip until smooth and fluffy Stir in the passion fruit, zest and salt Freeze Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/no-churn-passion-fruit-lime-ice-cream/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook I have formed a partnership with Dreams and Spark and have started playing with their Lightroom presets to keep my editing workflow fresh and interesting. Keep an eye out as I will share some of my favorite presets with examples in the coming weeks.  

Proteins

Monkey Gland Rump Kebabs

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

Slow Roasted Pork

When I have a working weekend coming up the only thing that cheers me up (and keeps me secure) is knowing that there will be something slow roasting or stewing in the background providing sustenance for the weekend. Some oxtail or a curry that improves as the weekend passes. Or a slow roasted pork joint that just falls apart at the touch. A bit of pre-planning is worth it as I do think the effort of letting a pork roast marinade overnight does make a difference but other than that the roast really takes minimal effort. Print Yum Slow Roasted Pork Ingredients1.5kg deboned pork shoulder Marinade: 1 cup beer 3 tbs honey 3 tbs sweet soy sauce 1 tbs chili sauce 3 star anise 3 bay leaves 1 tsp hot mustard powder 1 tsp chinese 5 spice 1/2 cup water 1 thumb size fresh ginger, thinly sliced 3 cloves of garlic, bashed a few whole peppercorns To serve: spring onion pancakes cucumber pickle chili mayo fresh coriander/parsleyInstructionsMix all the marinade ingredients together in a large container and place the meat in it. Place in the fridge for at least 4 hours or overnight. Preheat the over to 150 Degrees C. Place the joint (I keep the skin on to protect the meat) in a deep casserole dish and add half of the marinade mixture with all the star anise, bay leaves, ginger, garlic and peppercorns. Roast for about 4 – 5 hours (cover after about 2 hours to keep the skin from burning) until the pork is very tender. Remove the skin and fat and shred the meat with two forks. Serve with spring onion pancakes (click for recipe), cucumber pickle (click for recipe), chili mayo and fresh coriander/parsleySchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/slow-roasted-pork/   Wine suggestion from Conrad Louw: This exotic dish swanks with a wide variety of flavours, textures and strong Asian spices, topped with a pickle with high acidity. Wine to survive it all, is not an easy walk-in-the-park. The great thing about wine is that there are so many styles, that the right choice will be a blissful accompaniment to this delicious plate. My inclination would be to move towards a great quality South African version of a Weisser Riesling (not Cape Riesling) Jordan’s 2009 Riesling immediately jumps to mind. Not only is this wine fragrant & aromatic, but it boasts with high acidity to combat the subtle pickle, and its fruit-profile offers elements to pair well with the pork. Alternatives could also be other fragrant whites such as Cederberg’s Bukettraube and Nederburg’s Beautiful Lady a Gewurztraminer which forms part of their Heritage Heroes range (if you are lucky enough to find it). Both wines have slightly higher residual sugar, which offers a knock-out to honeyed & spicy food. If red wine makes your whistle blow go for your choice of Pinot Noir.

Sardine and Fennel Pasta

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

Apple Carpaccio Wreath

We’ve made it to the end of November 2020 and the festive season is on the horizon! After navigating this year it feels like a relief to start thinking about the festive season and I think this Apple Carpaccio Wreath made with sweet and crunchy JOYA® Apples is a fantastic way to start planning. (This post has been paid for by JOYA® Apples) This is such an easy recipe and shines with layers of texture. Thinly sliced JOYA® Apple wedges, topped with smoked trout ribbons, chopped toasted nuts, caper berries and fresh dill. Add a few slices of lemon and a dressing of your choice and it’s done. Packing it in the shape of a wreath makes it festive and celebratory in a flash. Add a few Christmas ribbons and decorations and you are guaranteed some oohs and aahs from family and friends. You could replace the smoked trout with salmon, in fact, any smoked fish works well with the crunchy sweetness of the JOYA® Apples. Use any nuts of your choice or replace them with a seed mix. I kept the dressing to a simple vinaigrette but you could make a creamier dressing with yoghurt or mayonnaise. The options are endless really. And making individual Apple Carpaccio Wreaths and serving it as a plated starter for a summery outdoor lunch would be such a hit. 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. The book has just been announced as the South African winner in the Digital Books category in the Gourmand World Cookbook Awards. It will now compete against 10 other international titles for Best in the World in Jun 2021 at the Cookbook Fair in Paris. 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 Apple Carpaccio Wreath and that it will become a family favourite over the festive season. 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

Zucchini Noodles with Avocado Pesto

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

Beet, Avo and Pea Salad

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

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/  

Fennel Orange Salad

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

Soups

Chicken Broth with Herbed Dumplings

Spring is around the corner in the southern hemisphere but I am sure there a few cold days still heading our way so this recipe for Chicken Broth with Herbed Dumplings are not too late. But saying that, this is a bowl of comforting goodness that is suitable all year round. Bone broth is packed with goodness, rich in protein and so good for your gut but can be a bit of mission to make. Not difficult to make at all but it does take hours to get the broth ready. Beef, lamb or pork broths take anything from 24 to 48 hours (see the Bone Broth Ramen recipe link below), whereas a chicken broth only takes about 8 to 12 hours, making the wait for a bowl of this Chicken Broth with Herbed Dumplings slightly quicker and well worth it. Once the broth is ready, making the dumplings are quick to make and then cooked in the hot broth. They are made with semolina and I have added some fresh herbs for colour and flavour. In addition I have added some thinly sliced leeks and halved sugar snap peas. The veggies cook quickly to al dente in the broth adding freshness, crunchy texture and it looks really pretty. Remove any cooked meat on the chicken bones and save it to use in other meals or you can it add back to the broth when serving it. Pour any broth that you did use for this recipe into sterilised glass bottles, close and refrigerate for up to a week or place in a suitable container and freeze for future use. Enjoy! This recipe first appeared in Food and Home Entertaining Magazine Click here for my recipe for my recipe for Bone Broth Ramen and for other methods to make Bone Broth check out this The Kitchn article. Congrats to Elaine van der Plas and Melissa du Plessis. There is Baleia Extra Virgin Olive Oil on its way to you. Check your inbox. Print Yum Chicken Broth with Herbed Dumplings IngredientsFor the broth: 2 chicken carcasses 500g chicken necks or feet water to cover the bones few bay leaves 2 tbsp apple cider vinegar For the dumplings: 160ml water 20ml butter 2 ½ ml sea salt 125ml semolina 1 egg, lightly beaten 30ml chopped herbs (parsley, sage, chives) Vegetables: 80g sugar snap peas, halved 2 baby leeks, thinly sliced sea salt and black pepper to season InstructionsTo make the broth: Place the bones in a large oven proof dish with a lid or large stock pot with lid Cover with water, add the bay leaves and apple cider vinegar and simmer the bones gently on the stove or place in an oven preheated to 95 degrees C Gently simmer the chicken bones for 8 – 12 hours You want maximum flavour and the bones to nearly disintegrate If simmering on the stove check the water level from time to time and top up if needed After simmering for the required period let the broth cool down a bit and strain the broth through a fine sieve Remove any meat on the bones and save to use in other meals Set aside 1.5 liters of the broth and keep warm Pour the rest of the broth into sterilised glass bottles, close and refrigerate for up to a week or place in a suitable container and freeze for future use To make the dumplings: Bring the water, butter and salt to a boil Add the semolina and stir until it comes away from the sides of the saucepan Remove from the heat and add the egg and chopped herbs Mix well with a wooden spoon until the mixture is combined and smooth Take little balls of the mixture and roll into dumplings the size of walnuts Serving the broth: Season and bring the chicken broth to the boil and add the dumplings Cook for about 5 minutes until the dumplings has risen to the top Spoon into bowls, add the vegetables and check the seasoning Serve immediately Optional: Add some of the chicken meat removed from the cooked carcass used to make the broth Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/chicken-broth-herbed-dumplings/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Thai Coconut Broccoli Soup

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

Mushroom Soup with Marinated Mushrooms and Garlic Toasties

This post is in collaboration with La Motte Wine Estate. The inspiration for this Mushroom Soup with Marinated Mushrooms and Garlic Toasties came from the reality of reaching that stage of the lockdown where I had only one bottle of wine left.  So enjoying that bottle wine with a delicious bowl of autumn comfort was not negotiable. It was a bottle of La Motte Millenium, a South African interpretation of the famous Bordeaux-style red blend with Merlot (44%), Cabernet Franc (37%), Petit Verdot (9%) and Malbec (10%). It is a complex wine with a dusty, earthy nose with raspberry and mulberry fruit, cinnamon spice and a hint of mint that pairs well with mild curries, creamy dishes and mushrooms. So I took my cue from a recipe by Chef Eric Bulpitt, Executive Chef of Pierneef à La Motte Restaurant to create a comforting and homely mushroom soup to enjoy with the Millenium. It has been a while since I have done a soup for the blog, and I think this Mushroom Soup with Marinated Mushrooms is a delicious addition to the collection of recipes on here. The creamy mushroom soup is served with marinated mushrooms, and not only do they add texture but the acidity of the marinated mushrooms cuts through the rich creaminess of the soup. A bowl of soup needs crusty bread, so I toasted some ciabatta bread slices, smashed a clove of garlic, and mixed it into some extra virgin olive oil with chopped fresh parsley. A spoonful spread on the slices of bread is delicious. You could swap out the oil with salted butter and slather that on the slices of bread. If you find raw garlic too strong, roast a few cloves and squeeze the soft garlic out of the skin and mix with parsley and oil. I used portabellini mushrooms to marinade and a mix of shitake and portabellini mushrooms for the soup, but you can use any mushrooms of your choice and what you can find when you head out to the shops. The more flavourful the mushroom the more delicious the soup will be. If you want to keep the soup vegan, replace the cream with coconut milk. There may be some marinated mushrooms leftover, spoon them on a piece of sourdough with a slice of mature cheddar – so good! I hope you enjoy this recipe for Mushroom Soup with Marinated Mushrooms. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoyed. Print Yum Mushroom Soup with Marinated Mushrooms and Garlic Toasties IngredientsMarinated mushrooms 200g small portobello mushrooms, cleaned and halved 50ml apple cider vinegar 50ml extra virgin olive oil 1 clove garlic, chopped 1 thyme sprig sea salt flakes and freshly ground black pepper Mushroom Soup 100g shallots, finely chopped 1 clove garlic, mashed olive oil for frying 100ml sherry 600g mushrooms such as portabellini, shitake, porcini, cleaned and roughly chopped 1 sprig thyme 500ml warm vegetable stock 250ml cream (or coconut milk) sea salt flakes and freshly ground black pepper Garlic Toasties 1 clove garlic, mashed handful, chopped fresh parsley 3 tbsp extra virgin olive oil slices of bread, toasted InstructionsTo make the marinated mushrooms, place all the other ingredients except the mushrooms in a saucepan and bring to a boil then pour over the cut mushrooms Cover and place in the fridge for at least two hours to cool Make the soup by heating some oil in a saucepan and add the shallots and garlic Sweat the vegetables over a low heat until soft and translucent Deglaze with the sherry and add the mushrooms and thyme Give it a stir and cook for a few minutes Add the vegetable stock and simmer for 20 minutes Add the cream or coconut milk and simmer for another 10 minutes Season to taste Use a stick blender to blend the soup to a smooth consistency and keep warm while making the toasties Make the garlic toasties by mixing the garlic, parsley and olive oil and spreading onto the just toasted bread Serve the soup in bowls, topped with some marinated mushrooms and the toasties Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/mushroom-soup-with-marinated-mushrooms/

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/

Vegetables, Vegetarian & Vegan

Polenta Crumbed Haloumi Chips

My taste affair with polenta is far from over and the next installment are these highly addictive Polenta Crumbed Haloumi Chips. And I am not even going to pretend that they are in any way good for you, unless you only have one but that is impossible. I tend to keep an eye on trends, not to necessarily follow them (like kimchi on a pizza…) but to see what is happening in the food world and it seems that haloumi is getting a bit more attention these days. And its being used far more than just fried and served with a squeeze of lemon, as close to perfect as that is. So this recipe from Donna Hay was a winner for me, combining two of my favourite ingredients in an interesting way. I am not a fan of deep frying and do it as little as possible so the recipe was even more appealing as the haloumi “chips” are baked in the oven. The crunch from the panko (Japanese breadcrumbs) and polenta is insanely good and you struggle to not reach for another chip as soon as you have finished one. The panko I used was a bit too course so I found that it did not stick as well as I would have liked so suggest you crush it just a bit finer. There is also that bit of wastage when dipping foods so I have reduced the panko and polenta from the original recipe as there was too much left after all the chips were dipped. The suggestion is to serve the haloumi chips with aioli but I quickly made a tomato chipotle sauce but cooking down a tin of tomatoes with some olive oil and a few chopped chipotle chillies. I made the sauce ahead of time to let it cool down in the fridge and loved the play between a piping hot chip and the cold smoky tomato dipping sauce. Enjoy! I hope you enjoy this recipe for Polenta Crumbed Haloumi Chips. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Print Yum Polenta Crumbed Haloumi Chips Ingredients35g flour 2 eggs, lightly beaten 80g panko crumbs (crushed fine if too coarse) 75g instant polenta ½ tsp chilli flakes (optional) 1 tbsp rosemary leaves, finely chopped 350g haloumi, cut into 1cm thick chips InstructionsPreheat oven to 240°C Place the flour on a plate and the eggs in a medium bowl Place the breadcrumbs, polenta, chilli and rosemary on a shallow tray and mix to combine Dust the haloumi in the flour, dip in the egg and toss in the polenta mixture to coat Place on a large oven tray lined with non-stick baking paper and cook for 10–12 minutes or until golden brown and crisp Serve immediately with a dipping sauce of your choice or homemade mayo or aioliSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/polenta-crumbed-haloumi-chips/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook A few more of my favourite polenta recipes : Polenta Olive Oil Cake Polenta Parmesan Roast Potatoes Polenta Parmesan Chips   Tokara’s Orange Polenta Cake

Cauliflower “Couscous”

The first time I came across Cauliflower Couscous was on www. drizzleanddip.com and it has been a staple ever since for “low carb” dinners. I am sure the Banting Diet crowd will just love this and it is fantastic as a mock couscous or to replace any pasta. But even with no diet in mind this is a surprisingly tasty way of preparing cauliflower. Make it plain with just some seasoning as the “starch” for a bolognese sauce or meaty stew. Also check out this fantastic Fried Cauliflower with Whipped Hummus Dip and very delicious Roasted Cauliflower Salad recipes of mine.   Print Yum Cauliflower “Couscous” Ingredients200g baby tomatoes olive oil for drizzling salt and black pepper 1 head of cauliflower – 500g 2 teaspoons baharat or mixed spice 1 tablespoon olive oil 2 tablespoons water 400g cooked smoked haddock, flaked. You can replace it with any other cooked and flaked fish (leftover meat or sliced grilled sausage will also work well) ½ cup cooked peas ½ cup finely chopped raw broccoli stems and florets 1 disk feta cheese, cubed or crumbled handful of chopped parsley 3 tbsp toasted flaked almonds InstructionsPreheat the oven to 200 degrees C Drizzle the tomatoes with some olive oil, season with salt and pepper (and a bit of chili – optional) and roast for 20 minutes until the skins are wrinkled and pierced. Break the cauliflower into florets and pulse to a “crumb” (must resemble fresh breadcrumbs) in a food processor. Do this in a few batches so that the “crumb” does not become too fine. Place the cauliflower in a casserole dish (non stick or cast iron and with a lid) add the water and oil and stir fry over a moderately high heat for about 4 minutes. Add the baharat and a pinch of salt and stir fry for another 4 minutes. Add the fish, peas, broccoli and tomatoes and gently mix through the cauliflower trying not to break the fish too much. Switch off the heat, place a lid on the pan and let it stand for about 5 minutes until heated through. Mix in the feta and parsley and check the seasoning. Top with toasted flaked almonds and serve.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/cauliflower-cous-cous/ Wine suggestion by Conrad Louw:  This cauliflower couscous dish is ideal as a light evening meal, but I will enjoy it as a lazy Saturday lunch.  The Baharat adds to the flavour of the haddock and cauliflower – and certainly does not overpower any single component.  My choice would be to go with Merlot to compliment the fish and other elements, which offers lovely red berries, plummy and vegetal notes amongst others.  (Red wine with Fish and veg?  No!  Merlot with Haddock and cauliflower couscous – YES!)  There are various good Merlots on the market such as Anura or Fleur du Cap, but I would go for Remhoogte’s Aspect Merlot 2011.  Maybe just because I am a fan of Remhoogte, or maybe because the ripe tannins and juicy fruit will make you want to eat more.  Or drink more. If you are in a mood for al fresco dining and white wine, try Flat Roof Manor’s Pinot Grigio.  Being off-dry and packed with summer fruit on the palate, it will certainly change this meal into another lunch feast.  And it is a wine which will not break the bank. More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook   

Mushroom Phyllo Roll

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

Salsa Verde Pasta Salad

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

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