Recipe Index

Heinstirred Recipe Index

Heinstirred Recipe Index

Filter recipes by category
Find newest recipes
Search all recipes

Baking

Flourless Almond Butter Cookies

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

Cowboy Cookies and the SA National Cookie Swap 2013

This weekend saw the 3rd Cookie Swap in Cape Town. It was also the first time that it was held at a national level with swaps held in Johannesburg and Durban. It was a wonderful afternoon of sampling, swapping cookies and getting a recipe or two. Most important was the charity portion of the afternoon where the aim was to raise funds for the Khayelitsha Cookie Company for much-needed equipment.

Banana Malva Pudding with Toasted Coconut Dukkah

It took a few tries to get this Banana Malva Pudding with Toasted Coconut Dukkah just right and I think this is a lovely twist on this classic South African dessert. I wanted to come up with another malva pudding reinvention after last year’s Malva Pudding with Miso and Marmalade (which I still think is one of the best desserts I have ever made) and found the inspiration on a recent shoot at the One & Only Cape Town. I was photographing the new winter menu of Reuben’s and one of the desserts were a banana malva. I thought it was a clever idea and decided to make my own version. It was while chatting to my friend, the divine fellow foodie and author Christine Capendale that we came up with the idea for the toasted coconut dukkah as a topping and to replace the usual cream in the sauce with coconut milk. The first two tries did not work that well but after relooking at the recipe and reducing here and increasing there I think I have created a great new malva pudding. The pudding is a bit of malva and a bit of banana bread, not overly sweet like many malva puddings can be and has been given a modern and interesting twist with the coconut dukkah on top. The dukkah is a quick and easy mix of toasted coconut flakes and banana chips with some ground cinnamon and some sea salt flakes. It adds much needed crunch with a bit of a salty banana undertone. I hope you enjoy this recipe for Banana Malva Pudding with Toasted Coconut Dukkah . If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Print Yum Banana Malva Pudding with Toasted Coconut Dukkah IngredientsPudding 150g white sugar 2 egg 1 tsp vanilla extract 15 ml vinegar 15 ml apricot jam 180g cake flour ½ tsp salt 2 ½ tsp bicarb of soda 125ml milk 230g ripe bananas, mashed Sauce 50g sugar 250ml coconut milk 125ml water 1 tsp salt 100g butter Banana and Coconut Dukkah 30g toasted coconut flakes 30g dried banana chips 1 tsp cinnamon ½ tsp sea salt flakes custard to serve (optional) InstructionsPreheat the oven to 180 degrees C Grease a 2.5l ovenproof dish Beat the sugar, eggs and vanilla for about 3 minutes until light and fluffy Add the vinegar and jam and mix well Sift the flour, bicarb and salt and mix alternately with the milk into the egg mixture, mixing well after each addition Mix in the mashed bananas Pour the batter into the dish and bake for about 35 – 45 minutes until cooked through and brown Start making the sauce about 10 mins before the pudding comes out of the oven Bring all the sauce ingredients to a boil while stirring, reduce the heat and keep warm As the pudding comes out of the oven, prick it all over with a fork or toothpick Spoon the hot sauce over the pudding Let it stand for about 10 – 15 minutes until most of the sauce has soaked in (you can place the pudding back in the switched off warm oven to keep the pudding warm while it soaks) Make the dukkah by placing all the ingredients in a food processor and pulse to a rough crumb (you can also chop it by hand) Serve the malva with a sprinkle of dukkah and splash of custard Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/banana-malva-pudding-toasted-coconut-dukkah/   More photos, food and travel stories on: Instagram Pinterest Facebook A few more of my favourite baked pudding recipes : Baked Lemon Pudding with Lime Yoghurt Molten Salted Caramel and Chocolate Puddings Malva Pudding with White Miso and Marmalade

Chocolate Cherry Amaretto and Spelt Fruitcake

I am super happy with this year’s Xmas cake incarnation, a Chocolate Cherry Amaretto and Spelt Fruitcake. It has become a tradition for me to make a different Xmas cake each year and this fruitcake has to be my favourite to date. This cake still plays with the addition of chocolate to the mix which I think elevates a fruitcake to a whole new level but for this year’s version I used spelt flour that I had left over from the Spelt Flatbreads with Spiced Roasted Chickpeas and Cauliflower I made a few weeks back. I love baking and baking with different types of flour so I was interested to see what the cake would be like with wholewheat like spelt flour. I think the result is pretty fantastic. The cake is rich and the spelt flour adds a bit of earthy substance to the texture as it is not as light as cake flour which I think works great with all the fruitiness. I used dried sour cherries which add pops of tangy sourness in between the rich sweetness of the cake. I wanted to move away from the usual brandy and the idea was at one stage grappa but I bought amaretto a while ago for the Olive Oil Pound Cake so decided on using amaretto for its delicious almond flavour. I based this recipe on a Waitrose recipe for a Cherry and Amaretto fruitcake and I think it works really well. I also added a teaspoon of almond extract to amp up the flavour just a bit more. Since the spelt makes the cake a little bit heavier than usual I think you should be quite liberal with the amaretto when brushing the cake as it rests for a few weeks. Enjoy! On a photography note, I recently started playing with Dreams and Spark Lightroom Presets to mix up my editing workflow and force my eye out of its usual editing routine. The image below was edited with one of the Dreams and Spark IG presets and I then added a few tweaks of my own. I must say I quite like the colour temperature of the image and it is definitely a direction I would not have gone in with my usual way of editing: Click here for more festive recipe ideas Print Yum Chocolate Cherry Amaretto and Spelt Fruitcake Ingredients250g prunes 200g sour cherries 150g raisins and sultanas 100g chopped dates 50g candied peel 200g butter 200g dark brown muscovado sugar 100ml golden syrup 125ml amaretto 1 tsp almond extract 1 tsp vanilla extract 200g spelt flour 100g ground almonds 4 tbsp cocoa powder 1 tsp mixed spice 1 tsp salt ½ tsp baking powder ½ tsp bicarb of soda 3 large eggs, beaten amaretto for brushing InstructionsLine the base and sides of a 22cm round cake tin with a double layer of baking paper Wrap the tin with brown paper or newspaper and tie with oven-proof string (This will help stop the sides not overbaking) Place the dried fruits, butter, sugar, golden syrup, amaretto and vanilla and almond extracts into a large saucepan and place over a medium heat Bring to a boil, stirring all the time until the butter melt and then simmer gently for around 15 minutes and then leave to cool for 30 minutes Preheat oven to 150 degrees C Combine the flour, ground almonds, cocoa powder, mixed spice, salt, baking powder and bicarb in a small bowl Beat the eggs into the cooled fruit mix, add the dry ingredients and mix until well combined Pour into the tin and bake for 1¾ – 2 hours or until a skewer inserted comes out clean (don’t overbake) Leave to cool completely in the tin Pierce small holes over the surface of the fruitcake and feed with a few tablespoons of amaretto by brushing the cake with a pastry brush Leave to dry and wrap in clingfilm, then tin foil and store in an airtight container for a few weeks up to a month Every week, unwrap the cake and brush liberally with more amaretto Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/amaretto-spelt-fruitcake/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube  

Breads

Coconut Blueberry Muffins

Coconut in all its guises is very trendy in the healthy food realm. Coconut oil especially seems to be everywhere and I have succumbed to the trend and have a tub of oil that I cook with instead of vegetable oil. (We do get bombarded with messages about what is good for us only to be told what was good last year is now not so lets see what the experts say next year about coconut.) The one thing I do try to cut down on at the moment is sugar (I am sure sweet recipes outnumber the savoury ones two to one on my recipe index) and I really do feel a difference after a few days of not consuming any sugar. But I love baking and making ice cream far too much to cut it out completely. So the agreement with myself is to cut it out during the week and be a bit more relaxed on a weekend. A friend gave me a coconut bread recipe by Beatrice Rabkin which I have been wanting to try for a while now. I used her recipe as the base but wanted to make muffins and added some berries, vanilla and cinnamon for more flavour. These do not replace a piece of chocolate cake as a tea time treat at all but I think for a “mid afternoon slump snack” they are just perfect without the sugar overload. Freeze them and pop them into the microwave for a minute or so until warmed through and sprinkle some grated cheese on top as a good on the run healthier snack. The blueberries also seem to intensify in flavour when you have reheated them. Makes 12 muffins 3 cups fine desiccated coconut 1 tsp baking soda 1 tsp ground cinnamon 70 g coconut oil – melted 4 eggs 1 tsp vanilla extract 125g blueberries (about 1 cup) flaked almonds Preheat the oven to 180 degrees C and line a muffin pan with muffin cases. Place the coconut, baking soda and cinnamon in a mixing bowl and mix. Beat the eggs with the vanilla extract in another bowl and add with the coconut oil to the dry coconut mixture. Mix well and then gently mix in the blueberries. Spoon the mixture into the muffin cases. Sprinkle with some flaked almonds and bake for about 15 minutes until crispy on top and when inserting a spike it comes out clean.

Peanut Butter Banana Bread with Peanut Streusel

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

Tahini Choc Chip Banana Bread

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

Grilled Fig and Labneh Tartines

We’re at the the peak of summer and figs have finally made their appearance. These Grilled Figs and Labneh Tartines are a super quick and delicious way to use the fruit in more of a savoury dish. The idea is loosely based on fig recipes I have seen in Ottolenghi’s Plenty More and Joudie Kalla’s Palestine on a Plate, both some of my favourite cook books I often look at for inspiration. Tartine is really just a fancy name for an open sandwich and with these Grilled Fig and Labneh Tartines are a wonderful combination of chewy bagels, salty labneh, sweetness from the grilled figs and a tangy, almost sour counterbalance from the pomegranate molasses you use to marinade the figs in.  You can add some crunch to all those layers of flavour and textures by topping the tartines with chopped pistachios or dukkah. I love labneh and think the soft cheese makes a great base for these tartines. It is so easy to make at home and you can get the recipe by clicking here. I also have a range of recipes with labneh which you can fine on this link – labneh recipes. Enjoy! Our next Food Photography Workshop will take place this Saturday, the 17th of February 2018 and there is still a space or two available. Our goal for the day is to create a space where we all can play, learn from each other and have a lot of fun doing it. Come be inspired, get creative, get more comfortable with your camera and most importantly play. All the details can be found here and do let me know if you would like to join us for the day at the most beautiful location. Print Yum Grilled Fig and Labneh Tartines Ingredients12 small figs, halved lengthways (I used Rode de Bordeaux figs) 2 tbsp pomegranate molasses 1 tbsp Baleia Extra Virgin Olive Oil 1 tbsp water good pinch of sea salt leaves from 2 sprigs of thyme 2 bagels, halved 75g – 100g labneh (store bought or homemade) 1 tbsp chopped pistachios or dukkah (optional) few sprigs of thyme for serving InstructionsPreheat the oven grill and place the oven rack about 10cm below Mix the molasses, olive oil, water, salt and thyme leaves and gently mix the figs in the marinade Spoon the figs cut side up into an ovenproof dish and drizzle with the rest of the marinade Grill for 10 minutes until beginning to caramelise (keep watch that they do not burn) While the figs are grilling spread the labneh liberally onto the bagel halves Let the figs cool for a few minutes and spoon on top of the labneh Drizzle with some of the syrup in the oven dish Sprinkle with pistachios or dukkah and thyme for garnish Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/grilled-fig-and-labneh-tartines/ ** Olive Oil provided by Baleia Extra Virgin Olive Oil. I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples. A few more of my favourite recipes using figs : Fig Salad Vegan No Bake Granola Bars  

Breakfast

Xmas Morning Muffins

Keep these in your arsenal for Xmas time to impress any annoying in-laws. Mix the dry ingredients the night before, combine with the fruit mince and other wet ingredients first thing Xmas morning and let the smell of fruit and spices waft through the house as the family and guests awake to these tasty delights baking in the oven. They make the perfect light Xmas morning breakfast. Serve as is or lightly buttered and topped with some mature cheese. I used a muffin tin with cavities 2x5cm (I had few tablespoons of mixture left over which I baked in a mini loaf tin at the same time) Print Yum Xmas Morning Muffins Ingredients2 cups self raising flour 1 tsp bicarbonate of soda ¼ teaspoon salt 1 tsp ground cinnamon ½ tsp mixed spice 1 teaspoon instant coffee powder ½ cup brown or caramel sugar 250g fruit mince 1 heaped teaspoon orange zest 300ml buttermilk 1 tsp vanilla extract 60ml vegetable oil 1 egg ¼ cup chopped pecans or walnuts brown sugar to sprinkle Icing sugar to dust (optional)InstructionsPreheat oven to 180 degrees C. Line the muffin tin with muffin cases of your choice. Sift the flour, bicarb, salt, cinnamon, spice and coffee powder in a bowl. Add sugar, fruit mince and zest and stir to combine. In a separate jug, mix together the buttermilk, vanilla, oil and egg. Fold into the dry ingredients until just combined. Do not over mix. Fill the muffin cases with the mixture, sprinkle with the nuts and sugar and bake for 20-25 minutes until cooked through. Let the muffins cool a bit and dust lightly with some icing sugar before serving.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/xmas-morning-muffins/  

Apple and Olive Oil Muffins and an Olive Oil Giveaway

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

Aubergine Cheesecake

This Aubergine Cheesecake has to count as one of my finds of the year. I originally made a version of this dish for the Cheese issue of the Sunday Times Food Weekly in April of this year.  The issue coincided with the annual South African Cheese Festival and I loved creating and photographing 6 dishes made with local artisanal cheeses from all over South Africa. The original recipe is from Yotam Ottolenhi’s Plenty More, a beautiful book dedicated to cooking with vegetables. I find myself referencing the book more and more, not just for the beautiful photography but also the delicious recipes. The cake is wonderfully creamy and one of the reasons I love this recipe is that it is such a perfect dish that can travel. You line the pie dish with tin foil and bake the cake in it. Once it has cooled down it you can lift it out and put it straight into your picnic basket and head outside with a tasty gourmet picnic dish. In the recipe I used a delicious Smoked Gouda cheese from Kasselhoop in the Stilbaai area of the Western Cape. Ottolenghi’s recipe uses Feta cheese. You can experiment with any cheese but I would go for a cheese with a good strong flavour. A goat’s cheese could work very well too. The recipe calls for fresh baby tomatoes to be used. If you do have the time, I would roast the tomatoes with some garlic, thyme and chili first to intensify the flavour before adding it to the filling. Sometimes our tomatoes can be so insipid and do not offer that much in taste. Also a reminder that we still have a few spots left for our Food Photography Workshop this coming Sunday, the 14th of June. Give me a shout if you want to book your seat for an inspirational and super fun day. Print Yum Aubergine Cheesecake Ingredientsolive oil for brushing Filling: ¼ cup olive oil 2 medium aubergines (black or purple), halved lengthwise and sliced in 2cm slices Salt and freshly ground black pepper 150g cream cheese, softened 3 eggs 60ml double cream 30ml full cream milk 150g finely grated cheese – Smoked Gouda or Feta or any cheese of your choice handful fresh parsley, chopped 150g baby tomatoes, halved lengthwise Dressing: 1 tbsp olive oil 1 tbsp sesame seeds ½ tsp dried oreganoInstructionsPreheat the oven to 200 degrees C Line a roasting pan with baking paper and brush with some olive oil Line the base and sides of approx 20cm diameter round or 19cm square pie dish with foil and brush with olive oil Place the aubergine slices on the lined roasting tray and drizzle with the ¼ cup olive oil and sprinkle with some salt and black pepper Roast for 40 minutes until soft and golden and set aside Turn down oven temperature to 170 degrees C Place the softened cream cheese, eggs, cream and milk in a bowl and whisk until well combined Mix in the grated Gouda and chopped parsley Arrange the aubergine slices in the in the prepared pie dish in one layer Place the sliced tomatoes in between the aubergine and spoon the cheese mixture over Bake for 35 – 40 minutes until the mixture is set and golden Let it cool to room temperature While cooling, mix the dressing ingredients together Remove the cake from the dish and carefully remove the foil Cut into 4 – 6 wedges/squares, spoon the dressing on top and serveSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/aubergine-cheesecake/ *This recipe was first published in Sunday Times Food Weekly* Adapted from Yotam Ottolenghi More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook

Dutch Baby

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

Cocktails and Drinks

Summer Gin Cocktail

This is such a refreshing cocktail and just perfect for a hot summer’s day. I used Jorgensen’s Gin, which is not only my favourite gin but is the first South African made premium gin, distilled in Wellington by my good friends at Jorgensen’s Distillery. The dominant flavour in the gin is from Juniper berries from Macedonia and it also contains citrus zest from six kinds of fruit, including naartjies. Roger Jorgensen is such a wizard when it comes to flavour that I wanted to remain respectful to what he had created in the gin and did not want the additional ingredients I was adding to overpower any of the flavours. Print Yum Summer Gin Cocktail IngredientsTo make 2 cocktails: 8 basil leaves 8 mint leaves 2 tablespoons castor sugar 3 tablespoons lime juice 3 tots gin ice soda water slices of lime basil and mint leaves for garnishInstructionsTear the basil and mint leaves and place in a cocktail shaker with the sugar. Using a muddler or a wooden spoon handle bash the leaves and sugar until fine and the mixture has turned green. Add the lime juice and gin and shake until well combined. Strain the mixture, place some ice cubes into two tumblers and pour the strained gin mixture into the glasses. Add a few slices of lime, top with soda water, garnish with a few basil and mint leaves and serve.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/summer-gin-cocktail/  

Negroni Sbagliato

This recipe for Negroni Sbagliato comes from Nigella Lawson’s new book At My Table that was published a week or so ago and as we are heading into Spring with longer days and warmer evenings, I thought it was just the right first recipe to make from the book. Negroni Sbagliato is more of a spritz with prosecco (or in my version a local MCC sparkling wine), replacing the gin in the original Negroni recipe. Nigella writes that it is said the Negroni Sbagliato had been created by a happy accident in the Bar Basso in Milan in the 60’s. “Sbagliato (roughly pronounced “sbalyato”) means mistaken in Italian so this is best translated as Messed-Up Negroni.” As Nigella says, her recipe messes up the Negroni Sbagliato even more and she changes the proportions of the bubbly, Campari and vermouth, serving it in a pitcher rather than making individual cocktails. I am all for the pitcher idea, it makes it much more fuss free than hassling with tot measures and guests are encouraged the help themselves. At My Table is the 5th Nigella Lawson book I have and from all of those this is the most “toned down” book. The recipes are pretty straight forward and very much simple home cooking fare. I think some people might be disappointed as it is not on that sumptuous level of Feast or How To Be A Domestic Goddess.  I have been spending quite a bit of time with the book and it has slowly but surely been growing on me. I love the recipe for the White Chocolate Cheesecake that’s only got 7 ingredients (I’m thinking of a peppermint crisp version) and the Spatchcock Chicken with White Miso and Sesame Seeds (that will be so good on the braai). The Chocolate Olive Oil Mousse has also catched my eye so I am sure to make and share a few more recipes from book. Serve the Negroni Sbagliato with loads of ice and orange slices. Enjoy! I hope you enjoy this recipe for Negroni Sbagliato. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. 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 Negroni Sbagliato Ingredients1 bottle (750ml) sparkling wine, prosecco or champagne (chilled) 325ml Campari (chilled) 175ml red vermouth (chilled) orange slices to serve ice to serveInstructionsMix the sparkling wine, Campari and red vermouth in a pitcher Add some orange slices Serve with iceSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/negroni-sbagliato/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook A few of my favourite cocktails and drinks : Passion Fruit Champagne Espresso Martini Cucumber and Ginger Fizz  

Apple, Ginger and Lemon Spritzer

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

Strawberry Sangria

The last recipe of 2014 and this Strawberry Sangria could not be easier or more delicious. I was not planning to do another drink so soon after the deliciously decadent Christmas Milkshake but wanted to make the last recipe of the year something really pretty. The brief to myself was to make it beautiful, festive and celebratory and I do think I succeeded in that. I had a lot of fun photographing it as well, ignoring some rules, seeing where the process took  me and I am so happy with the results. This recipe is really worth saving for those of you in the northern hemisphere, where the thought of an ice cold drink is the furtherest thing from your mind at the moment. And for those of us in the southern hemisphere, this is my new summer drink of choice so I do want you to try it! I “permanently borrowed” a vase from my Mom and I think serving it in a vase makes it just a bit more special. I also think that a Rosé bubbly will be perfect for this sangria so replace the standard Rosé with bubbly if you have it. If you want the sangria to be a bit sweeter, add a tablespoon or so simple syrup (equal parts sugar and water slowly brought to the boil while stirring, simmered until all the sugar has melted) but I don’t think it needs it at all.   As this is the last recipe of the year I want to thank everyone who has visited this blog for the last year, the wonderful people who subscribe to the blog and all my followers on the various social media channels. There has been so many lovely comments and messages from all over the world and that keeps me dedicated and inspired to keep  delivering interesting and delicious recipes with beautiful photos – the heinstirred way. I am leaving on Friday for a short trip to Beirut. To explore, smell, eat, get lost, photograph and discover. Did I say eat and photograph? It is a place that has fascinated me since reading an article in my teens and I am really excited that I have the chance to go. So I guess January’s recipes will have a distinct Lebanese feel to them. I am looking forward to share some of my discoveries with you and plan to do at least one post from there while travelling. So indeed it might not be the last post of the year but I want to wish everyone a happy and safe festive season which ever way you may celebrate. With foodie love Hein x Print Yum Strawberry Sangria Ingredients750 ml dry rose wine (chilled) 250ml apple juice (chilled) 750ml strawberry juice (chilled) 250ml soda water (chilled) Garnish 250g strawberries, stem on and sliced in halve mint leaves iceInstructionsMix the liquids in a large glass jug with 3 litre capacity. Add some ice cubes to chill more and garnish with the strawberries and mint leaves.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/strawberry-sangria/

Chocolate

Easiest Five Step Chocolate and Nut Bars

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

Nut Butter Granola with Cacao Nibs

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

Molten Salted Caramel and Chocolate Puddings with Smoked Salt

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

Hot Cross Bun Ice Cream

I am usually quite bad at scheduling recipes for special occasions on the calendar and had no Easter recipe planned. So this Hot Cross Bun Ice Cream came about from a random flash of inspiration to make a dessert with some traditional Easter flavours. I love hot cross buns but have been so disappointed with the buns on offer from the major retailers this year. But in the same breath I have not made any attempt to bake my own either. I wanted the flavours of hot cross buns in a dessert form and my first thought is invariably ice cream. There were two options, an ice cream with the spicy notes of the buns or an ice cream with the actual bun in it. But it had to be special. I came across a recipe for Brown Bread Ice Cream from David Lebovitz and decided to replace the brown bread with hot cross buns. Small pieces of the hot cross buns are coated in butter and mascovado sugar, baked until crispy and folded into a traditional custard ice cream base with some chopped chocolate chips and preserved clemengold pieces. I replaced some of the cream in the original recipe with milk as it is a rich dessert. The brandy is optional but I do think it adds a delicious layer of flavour to the ice cream. It is so good. And even better when you top the scoops of ice cream with extra baked hot cross bun pieces. It is rich, indulgent and just delicious. Enjoy! Our next Food Photography Workshop will take place on the 30th of April 2017. It falls on a long weekend so I hope it will make it easier to fit in busy schedules. Our goal for the day is to create a space where we all can play, learn from each other and have a lot of fun doing it. Come be inspired, get creative, get more comfortable with your camera and most importantly play. All the details can be found here and do let me know if you would like to join us for the day at the most beautiful location. Print Yum Hot Cross Bun Ice Cream IngredientsFor the caramelized hot cross buns: 250g hot cross buns (about 4 -5) 45g butter 100g dark muscovado sugar ¼ tsp salt For the ice cream custard: 375ml full cream milk 250ml cream 130g light muscovado sugar ¼ tsp salt 250ml crème fraiche 5 large egg yolks ½ teaspoon vanilla extract 15ml brandy (optional) 100g dark or milk chocolate chips, roughly chopped 4 preserved clemengold halves, syrup washed off and roughly chopped (or any other preserved mandarin) InstructionsPreheat the oven to 180 degrees C Dice the hot cross buns into small, bite-sized pieces, just a bit bigger than a kernel of corn Heat the butter in a frying pan until it melts, then continue to cook until it starts to brown Stir in the bun bits, sugar and salt Cook for a few minutes while constantly flipping the pieces over to make sure they are covered in sugar Spread on the baking sheet and bake for 20 to 30 minutes, stirring a few times during baking, until the hot cross bun bits are well-toasted and a deep, dark brown colour Cool completely then store in an air-tight container until ready to use To make the ice cream, heat the milk, cream, sugar and salt in a saucepan to just below boiling In a separate bowl, whisk together the egg yolks Slowly pour some of the warm milk mixture into the yolks, whisking constantly Pour the warmed yolks and milk back into the saucepan with the remaining milk mixture Cook over low heat, stirring constantly while scraping the bottom of the saucepan until the custard thickens enough to coat the back of a wooden spoon Pour the custard into a bowl with the crème fraiche and whisk until smooth Stir in the vanilla and brandy Refrigerate until thoroughly chilled and then churn in your ice cream maker according to the manufacturer’s instructions Once churned, quickly fold in 2 thirds of the hot cross bun bits, all the chocolate and clemengold pieces and freeze until firm and ready to serve Serve with the remainder of the hot cross bun bits sprinkled on top Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/hot-cross-bun-ice-cream/ Click here for more ice cream recipes More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Chicken

Cheat’s Chicken Biryani

My recipe for Cheat’s Chicken Biryani is purely there to fulfil my cravings for my favourite comfort food with the least possible effort. As excited as I get to taste interesting flavours and food that is foreign to me, there are two dishes I have a habit of always ordering. If it is Indian it is always Biryani. I seem to never be able to choose anything else off the menu. And when it comes to pizza, it is always Bacon, Avo and Feta (apologies Italy) which has to be the lowest of the low when it comes to pizza toppings. Those toppings are possibly just one rung up from pineapple or kimchi on a pizza. And luckily my last craving was matched with a goodie bag filled with Spekko Rice after attending the Spekko Rice Cook Off at The Market at the Palms in Woodstock. The market is managed by my dear friend Isabella Niehaus and when Bella invites you to an event you know it is going to be great fun. Luckily I did not have to cook this time (my last appearance at the Spekko Rice Cook Off was a bit of a disaster with a recipe I did not test before the time) and I could sit back, relax with some fellow food blogger friends and watch Hope Malau from Drum Magazine, Jaco Brand from Picardi Place and Sebastian Newman from Expresso cook some really tasty dishes for us. And bonus was the giant goodie bag filled with 3 types of Spekko Rice and more spoils from Spekko and the traders at the market. This Cheat’s Chicken Biryani could not be easier to make. Soak the rice, fry the onion, garlic and chicken, add some store bought curry paste of your choice, drain the rice and place on top of the chicken, add some stock and steam it for about 30 minutes. In that 30 minutes make a few sambals, toast some shredded coconut, get the coriander and beer out of the fridge, gently loosen the biryani with a fork and your delicious dinner is ready. Quicker than the time it takes get it as a take away. Enjoy! Get some more divine chicken recipes here. More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook Print Yum Cheat’s Chicken Biryani Ingredients300g basmati rice 5ml salt 1 onion, finely sliced 2 cloves garlic, mashed 500g deboned chicken breast or thighs, cut into bite sized chunks Baleia Extra Virgin Olive Oil, for frying 50g curry paste of your choice 700ml warm chicken or vegetable stock InstructionsSoak the basmati rice in water and the teaspoon of salt for 30 minutes Fry the onions and garlic a splash of olive oil in a heavy based pot with tight fitting lid over a medium heat until soft Remove the onions and garlic from the pot and set aside Increase the heat and add more oil if required and fry the chicken in batches, sealing the chicken pieces Place all the chicken back into the pot, add the onions and curry paste and fry for a few minutes until the chicken is well coated with the paste Drain the rice from the water and spoon the rice over the chicken Pour over the stock, bring to a slow simmer and place the lid on top Reduce the heat to medium low and let it cook for 30 minutes (The temperature must be high enough to steam the rice but not burn the bottom of the pot) After 30 minutes quickly lift the lid and test a grain of rice to see if it is cooked. Replace the lid and let it stand for 5 minutes to rest Use a fork to loosen the rice and serve with sambals, yoghurt, toasted shredded coconut and naan bread Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/cheats-chicken-biryani/ ** 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 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.

Chicken and Chickpea Coconut Curry

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

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

Gourmet Chicken Sandwich

Disclaimer – This Gourmet Chicken Sandwich post is sponsored by JOYA® Apples Summer is in full swing and chances are that many of our meals will be enjoyed outside next to the pool, at a picnic or on the beach. And while there is the convenience of a take away, something homemade is always better and invariably healthier and cheaper. So this Gourmet Chicken Sandwich is my attempt to upgrade and modernise the good old chicken mayo sandwich. For the Gourmet Chicken Sandwich the bread (get the freshest, best quality) is spread thickly with labneh to replace the usual mayonnaise you find in a chicken mayo sandwich. I find that mayonnaise easily overpowers the flavour of the chicken and sandwich. For extra flavour, I added a big dollop of store bought harissa paste to the labneh. You can buy labneh at a number of delis and retailers but it is also very easy to make and you can find my recipe here. The next ingredient is chicken breast and the best way to get flavour in a chicken breast is to let it marinate it in olive oil, lime juice, garlic and ginger. Once marinated, it gets pan seared and become the centre filling of the sandwich. For texture and crunch I added slices of JOYA®apples. A firm, sweet, crunchy apple, JOYA® apples are a great and healthy choice for out-door loving families and is a great snack for the young and young at heart. The apple sliced not only add texture and colour but a sweet counterbalance to the earthy and spicy heat of the harissa. For even more colour and a clean, cooling flavour, I added a layer of thinly sliced cucumber. You can add a little JOYA® to your summer. WIN one of four Woolworths vouchers to the value of R500 by visiting the JOYA® Apples Facebook page and entering the competition. JOYA® apples are only available at Woolworths until January 2018. Enjoy and good luck! Print Yum Gourmet Chicken Sandwich IngredientsTo make 4 sandwiches : 2 skinless and boneless chicken breasts Marinade: 2 cloves garlic, bashed 2cm fresh ginger, chopped into large pieces 2 tbsp olive oil 2 tbsp lime juice a pinch of chili flakes (optional) Other ingredients: 8 slices fresh bread of your choice (ciabatta or sourdough are good options) 150ml labneh 30ml harissa paste 2 JOYA® apples 1 medium cucumber InstructionsSlice the chicken breasts in to strips and place in a bowl Mix all the marinade ingredients and pour over the chicken Mix the chicken with the marinade, cover and let it stand for at least an hour in the fridge and remove from the fridge 15 minutes before cooking Mix the labneh and harissa and set aside Thinly slice the JOYA® apples and sprinkle with lemon juice to avoid discolouration Thinly slice the cucumber Spread each slice of bread with the labneh mixture Place the apple slices on 4 slices and the cucumber slices on the other 4 slices and gently press down on to the labneh Heat a bit of oil in a large pan over a medium high heat, remove the chicken from the marinade and fry the chicken slices for a few minutes on each side until cooked through Place the chicken on 4 slices of bread and close the sandwich with the other 4 slices Slice in half and serve immediatelySchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/gourmet-chicken-sandwich/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook A few more of my recipes with labneh : Zucchini Labneh Naan Pizza Zucchini Labneh Tart Pistachio Labneh Ice Cream

Christmas and Holidays

Xmas Morning Muffins

Keep these in your arsenal for Xmas time to impress any annoying in-laws. Mix the dry ingredients the night before, combine with the fruit mince and other wet ingredients first thing Xmas morning and let the smell of fruit and spices waft through the house as the family and guests awake to these tasty delights baking in the oven. They make the perfect light Xmas morning breakfast. Serve as is or lightly buttered and topped with some mature cheese. I used a muffin tin with cavities 2x5cm (I had few tablespoons of mixture left over which I baked in a mini loaf tin at the same time) Print Yum Xmas Morning Muffins Ingredients2 cups self raising flour 1 tsp bicarbonate of soda ¼ teaspoon salt 1 tsp ground cinnamon ½ tsp mixed spice 1 teaspoon instant coffee powder ½ cup brown or caramel sugar 250g fruit mince 1 heaped teaspoon orange zest 300ml buttermilk 1 tsp vanilla extract 60ml vegetable oil 1 egg ¼ cup chopped pecans or walnuts brown sugar to sprinkle Icing sugar to dust (optional)InstructionsPreheat oven to 180 degrees C. Line the muffin tin with muffin cases of your choice. Sift the flour, bicarb, salt, cinnamon, spice and coffee powder in a bowl. Add sugar, fruit mince and zest and stir to combine. In a separate jug, mix together the buttermilk, vanilla, oil and egg. Fold into the dry ingredients until just combined. Do not over mix. Fill the muffin cases with the mixture, sprinkle with the nuts and sugar and bake for 20-25 minutes until cooked through. Let the muffins cool a bit and dust lightly with some icing sugar before serving.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/xmas-morning-muffins/  

Flourless Almond Butter Cookies

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

Ottolenghi’s Middle Eastern Millionaire’s Shortbread

A new Ottolenghi book is always exciting news and I don’t recall a recent book everyone has been so excited to arrive as his latest offering called Sweet.  It makes sense to do a book of sweet baking and desserts (I know many of his fans are happy) and you just know there will be exotic and interesting flavour combinations on most of the pages. It really is an exquisite book, as beautiful as all his previous books and these Middle Eastern Millionaire’s Shortbread was one of those recipes with an interesting combination that immediately caught my eye. I just had to make it and after a quick trip to the shops to get some halva I got stuck in. The Middle Eastern Millionaire’s Shortbread is a layer of shortbread, spread with a mixture of halva and tahini paste and then topped with caramel layer that has a good amount of tahini paste added to it. It is rich, luxurious and very sweet but the tahini adds a welcome depth of flavour and slight bitterness to the caramel. The shortbread is made with cooled melted butter rather than softened butter that I am used to and it delivers a delicious shortbread base. I think I over baked the shortbread slightly as I could not perfectly cut the shortbreads into bars and had some pieces break off when cutting. The Middle Eastern Millionaire’s Shortbread is also topped with a sprinkle of sea salt to counteract all the sugar. The book is written with Ottolenghi’s collaborator and product developer Helen Goh. There is a wonderful story in the New York Times about how they created the recipes and you can read it here. Both recipes mentioned in the article, that chocolate cake and semolina cake look so good. But I might give the semolina cake a festive makeover for Christmas and replace the rose water with another type of syrup, maybe something citrus and boozy. Will have to give it a think. Enjoy! PS. I think if you freeze the shortbread, chop it up roughly and mix into some vanilla ice cream you will have an amazing dessert. Let me know if you try it. Print Yum Ottolenghi’s Middle Eastern Millionaire’s Shortbread IngredientsFor the shortbread: 40g icing sugar 35g cornflour 40g caster sugar 175g unsalted butter, melted, and set aside to cool slightly ½ tsp vanilla extract 250g plain flour 1/8th tsp salt For the halva layer: 200g halva, roughly crumbled into small pieces 80g tahini For the tahini caramel: 200g caster sugar 120ml water 100g unsalted butter, at room temperature, cubed 80ml double cream 150g tahini paste ¼ tsp sea saltInstructionsPreheat the oven to 200 degrees C Line a 20cm square tin with baking paper, making sure that the paper rises up over the edges of the tin For the shortbread, sift the icing sugar and cornflour into the bowl of an electric mixer with the paddle attachment in place, then add the caster sugar and mix on a medium speed With the machine still running, slowly pour in the melted-but-cooled butter and beat until combined Add the vanilla and reduce the speed to low, then sift in the flour and salt and continue to beat until the dough comes together Tip the mixture into the tin and use your hands to pat and even out the surface Bake for 25 minutes or until golden brown Remove from the oven and set aside until completely cool: this will take an hour or so, so don’t start making the caramel too soon or it will have set by the time the shortbread is cool For the halva layer, place the halva and tahini in a small bowl and mix with a wooden spoon to combine Spread the mix over the cooled shortbread and use the back of a spoon to smooth it out to an even layer To make the caramel, place the sugar and water into a small saucepan and place over a medium-low heat Stir occasionally, until the sugar has dissolved, then increase the heat to medium-high Bring to a boil and cook – still at a boil – for about 12 minutes, until the sugar is a deep golden brown Remove from the heat and add the butter and cream: take care here, as the mixture will splutter Whisk to combine and, once the butter has melted, add the tahini and salt Whisk to combine again, then pour evenly over the halva layer in the tin, so that all of the halva is covered Place in the fridge for at least 4 hours until set, before cutting into 16 bars Sprinkle a pinch of sea salt over the middle of each bar and serve Tips: The shortbread layer can be made up to 4 days in advance and stored in an airtight container. It also freezes well. These will keep for up to 1 week in an airtight container in the fridge. Remove them from the fridge 20 minutes before serving, to take off the chill. Recipe from Sweet by Yotam Ottolenghi and Helen GohSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/ottolenghis-middle-eastern-millionaires-shortbread/ A few more of my favourite cookie and biscuit recipes : Peanut Butter Caramel Slices Olive Oil Espresso Choc Chip Cookies Flourless Almond Butter Cookies More photos, food and travel stories on: Instagram Pinterest Twitter Facebook  

No Churn Banana and Peanut Butter Frozen Yoghurt

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

Deli

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 

Polenta Tart

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

Beer Pickled Onions

Another recipe with beer as an ingredient and it is one of my favourite recipes on the blog to date. I love cooking with beer (drinking it too) and looking back there are quite a few recipes on the blog: 2 divine ice creams, namely Beer and Nuts Ice Cream and Pumpkin Ale and Smashed Toffee Ice Cream. I used it in my Slow Roasted Pork recipe with great success and of course last week, baked this delicious Chocolate Stout Cake. And these delicious Beer Pickled Onions are a welcome addition. These pickles are so good and will bring a huge mouth puckering smile to your face if you love eating pickles. Fantastic on their own or as part of a cheese, cold cuts or ploughman’s platter but do pile them onto your favourite burger – it takes the most humble burger to the next level. The recipe is incredible easy to make and I love the fact that these are ready to eat within a few hours. Which means they can very easily be made on the day of a big game and served with all the accompanying snacks and of course more beer. For the beer I used an American Pale Ale from Gallows Hill Brewing Company, a small batch brewer based in South Africa. The beer ads a depth of flavour and the juniper berries adding their wonderful flavour to the pickling liquid. I do wish the original recipe was mine but it is based on a recipe from Paul Foster which I tested and then tweaked a little bit. Enjoy! More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook  Print Yum Beer Pickled Onions Ingredients3 onions, peeled, quartered and the layers separated 440ml beer (I used Gallows Hill Pale Ale) 250ml white wine vinegar 130g sugar 10 juniper berries 5 black pepper corns good pinch of salt 4 sprigs of thyme 1 star anise 1 birds eye chilli (halved lengthwise) (optional)InstructionsBring all the ingredients except the onions to the boil. Remove from the heat, stir in the onion and cover the pan with cling film. Let it cool down to room temperature and it is ready to serve. The flavour will improve over 48 hours. Store in a sterilized jar in the fridge for up to a month. Remove the chilli before bottling if you do not want add any further heat.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/beer-pickled-onions/

Hemp Pesto

Fried Halloumi is one of my favorite things and adding it to a salad with spoonfuls of hemp pesto makes for a delicious and super nutritious meal with the summer days ahead. Serve the protein-packed hemp pesto as a dressing for any salad,  a pasta sauce, an accompaniment at a braai, or to enhance any filling for a wrap or sandwich. Hemp seeds have become a popular ingredient, especially since it contains all 9 the essential amino acids, which makes it a plant-based complete protein source (just like quinoa). The seeds have a mild nutty flavour, highly nutritious, are technically a nut and are can be eaten raw, cooked or roasted. The seeds are also rich in omega 6 and omega 3 fatty acids which aid heart health. Although the hemp plant is a member of the cannabis species it is a different variety than the plant used for marijuana and the female hemp plants are grown to maturity and their seeds are harvested. The male plants die shortly after completing pollination. Hemp seeds can be eaten as is sprinkled over cereals, salads or yoghurts, lightly toast for an extra nutty flavour, or can easily be used to make homemade hemp milk, butter and hemp pesto. The seeds may also be pressed to make hemp seed oil and the by-product from the pressing is turned into hemp protein powder which can be added to smoothies or used in baking. The oil is best used as dressing and not to be heated as it will strip out all nutritional benefits. Hemp seeds are a great alternative to pine nuts in pesto and add a protein punch to your pesto. You can’t really taste a flavour difference to the usual pesto except for a slight more nutty flavour. The sauce is as versatile as any pesto and can be used as a pasta sauce, a dollop on a burger or mixed in with some mayo for that chicken mayo sandwich. I hope you enjoy this recipe for Hemp Pesto. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Print Yum Hemp Pesto Ingredients2 cups fresh basil leaves, loosely packed 1/4 cup hemp hearts 1/4 cup (20g) freshly grated parmesan cheese 3 tbsp hemp oil 1 clove garlic Fresh lemon juice to taste Sea salt flakes and freshly ground black pepper to taste InstructionsMake the pesto by combining all of the ingredients in the bowl of a food processor and process until smooth Taste and add lemon juice, sea salt and black pepper as required Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/hemp-pesto/ 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.

Desserts

Honey Roasted Nectarines with Vanilla Yoghurt

These Honey Roasted Nectarines with Vanilla Yoghurt is one of those desserts that makes the most of summer and its delicious bounty of stone fruit.  It shines in its simplicity yet delivers with full on goodness and flavour. On top of that the recipe is super easy and the most effort is to stone the fruit. Add to that a whole lot of variations and you have a winning dessert which does not break the bank (unless you want it to). I kept this version cheap and cheerful by using ginger biscuits, or as my friend Roger calls them, poor man’s biscotti. I think the ginger works really well but you could upgrade it to a shortbread or the Italian classic, amaretti biscuits. Another option is to splash the filled fruit with a liqueur like Amaretto or a hazelnut liqueur. If you want to keep it fruity I think a cherry liqueur would also be pretty fantastic. There are many options of what to serve the fruit with and in this recipe I kept it simple with a good double cream yoghurt with a splash of vanilla paste. I think the fruit is sweet enough so did not add any sugar to the yoghurt but just a drizzle of honey on top. You can serve it with a dollop of double cream, a good vanilla ice cream or even a spoon or two of vanilla custard. We are thrilled that Corinne de Haas of Potters Gallery in Kleinmond is so generously providing us with ceramics for our Food Photography Workshop next weekend. It is going to be a joy to capture food on some of her work. Print Yum Honey Roasted Nectarines with Vanilla Yoghurt Ingredients6 ripe nectarines 8 ginger biscuits, crushed 3 tbsp honey plus extra for serving ½ tsp vanilla extract or vanilla paste 125ml double cream yoghurtInstructionsPreheat the oven to 180 degrees C Cut nectarines in half and remove the stones Place the nectarines cut side up in an ovenproof dish Fill each cavity with the crushed biscuits and drizzle with honey Bake for 30 minutes until the fruit is cooked through While the fruit is baking add the vanilla to the yoghurt and mix Let the fruit cool down for 10 minutes Serve with a dollop of yoghurt, drizzled with more honeySchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/honey-roasted-nectarines-with-vanilla-yoghurt/ ** This recipe first appeared in the Sunday Times Food Weekly More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Frozen Zabaglione

I saw the link to this Frozen Zabaglione recipe on my Twitter feed and immediately wanted to make it. It was originally published in The New York Times by David Tanis, as part of his column titled “An Inspired Lunch Puts Brunch to Shame”. Brunch seems to be quite the American trend which has not quite caught on here. And when we “do brunch”, it will be for more special occasions like birthdays or anniversaries, rather than a weekend ritual. Unless of course I am on no “let’s do brunch” invitation lists! I have always thought of brunch as a late breakfast with dessert. And to be honest having dessert as breakfast is not a foreign concept in this household. Cold leftover baked puddings with custard or chocolate cake slathered with icing to jumpstart the day, is the best part of weekends. I loved the idea of freezing this classic Italian custard and even though it is without a doubt winter at the moment, I did not want to wait for summer to share this recipe. Ice cream in winter is just as good as ice cream in summer! Zabaglione is usually made with Marsala but this version replaces the sweet wine with espresso and brandy, and it is a wonderful combination. I do think other liqueurs could work really well. Cointreau with some orange zest added would be really good. It has a light, airy texture and it does help to let it stand for a few minutes at room temperature to soften slightly before serving. And bonus that you don’t need an ice cream machine to make it. Print Yum Frozen Zabaglione Ingredients6 egg yolks 6 tablespoons sugar pinch of salt 3/4 cup espresso or strong coffee 2 tablespoons brandy cocoa powder for servingInstructionsPut egg yolks in a medium-size mixing bowl. Add sugar and whisk together for a minute, until frothy. Whisk in the espresso and brandy and place bowl over double boiler. (Set the bowl over a saucepan of about the same size, filled up to a quarter with boiling water and making sure the bowl does not touch the water. Reduce the heat to a simmer) Whisk egg yolk mixture rapidly until it is warmed through. Continue whisking as the mixture begins to thicken. After a few minutes or so it would have doubled in volume and have the consistency of softly whipped cream. Remove from heat and whisk for another minute. Pour custard into individual cups. Cover with plastic wrap and freeze for several hours or preferably overnight. Remove from freezer 10 minutes before serving. Dust with cocoa powderSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/frozen-zabaglione/

Tokara’s Orange Polenta Cake

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

Molten Salted Caramel and Chocolate Puddings with Smoked Salt

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

Fast and Easy

Apricot and Lime Olive Oil Cake

I know January is supposed to be all about healthy eating but in the southern hemisphere it is summer and there are stone fruit everywhere. I find it impossible not to bake with them a few times during the season and this Apricot and Lime Olive Oil Cake might not be the prettiest cake but it is packed with loads of tangy and zesty flavours from the fresh apricots and limes. The cake is gluten free,  has a very soft crumb and breaks up quite easily so I guess it is somewhere between a cake and a dessert. I say it is not the prettiest cake as I have not been able to make it with all the apricots showing when I turn the cake over. The batter is a bit on the thin side so there is bound to be an apricot or two covered with batter and that annoys me every time! I have made it with just ground almonds or a mix of ground almonds and hazelnuts and it was as good. You could replace the lime with any other citrus. Lemon will be great and I think orange and grapefruit will make a delicious cake too. Serve slightly warm or at room temperature with a dollop of full fat plain yoghurt. Enjoy! Our next Food Photography Workshop will take place on Saturday the 17th of February 2018 and we have 4 spaces still available. Our goal for the day is to create a space where we all can play, learn from each other and have a lot of fun doing it. Come be inspired, get creative, get more comfortable with your camera and most importantly play. All the details can be found here and do let me know if you would like to join us for the day at the most beautiful location. ** 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 Apricot and Lime Olive Oil Cake IngredientsSyrup: 80ml apricot jam 2 tsp water 1 tsp olive oil Cake: Approx 10 apricots, stoned and halved 200g sugar Juice and zest of 3 limes 4 eggs 125ml Baleia Extra Virgin Olive Oil 200g ground almonds 1 tsp baking powder ½ tsp salt InstructionsPreheat oven to 180 degrees C Line and grease a 22cm springform cake tin Place the syrup in a small bowl and bring to a boil while stirring Once the jam is a smooth syrup, remove from the heat and spoon onto the base of the lined cake tin Place the apricot halves (cut side down) on top of the syrup in a circular pattern, gently pressing them down into the jam syrup Place the sugar and lime zest in the bowl of a food processor and pulse until the sugar has gone a pale green colour Place the lime sugar in the bowl of an electric standing beater and while the motor is running pour in the olive oil Beat for a few minutes and add the eggs one by one, beating for 3 minutes between each addition Fold in the lime juice, almonds, baking powder and salt Spoon the batter on top of the apricots and bake for about 50 – 60 minutes or until a skewer inserted comes out clean (lightly cover with foil if the cake browns too quickly) Allow the cake to cool (slight warm or completely) in the tin before turning it over (apricots on top) onto a serving platter Remove the baking paper and serve with yoghurt or coconut yogurt with a bit more lime zest Or sprinkled with some chopped pistachios or flaked almonds Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/apricot-lime-olive-oil-cake/ A few more of my favourite gluten free bakes : Olive Oil Polenta Cake Lemon Ricotta Cake   Gluten Free Chocolate Puddings More photos, food and travel stories on: Instagram Pinterest Twitter Facebook    

Aloo Gobi

Aloo Gobi means Cauliflower with Potato. It is a dish that features in Pakistani, Indian and Nepalese cuisine. I came across the dish on Pinterest via A Brown Table. Nik’ s photography is fantastic, they way he works with light is amazing and you can recognise his photography immediately. I did a bit of reading about the dish and this recipe is a combination of Nik’s recipe and a few others I found. In my mind it is essentially a dry curry, wonderfully aromatic and comforting, especially in this wintery weather we’ve had the past few days. I added a tablespoon or two of water during the cooking process so that the dish does not dry out and burn while cooking. The trick is to make sure the potatoes are cooked while the cauliflower still has a bit of a bite to it and that is why I quartered the baby potatoes. You could parboil to potatoes for 5 minutes or so before adding to the pan as the last thing you want is raw potatoes and mushy cauliflower. Serve it with naan breads, coconut shavings, some yoghurt and tangy pickles for a tasty meat free dinner. Print Yum Aloo Gobi Ingredients2 tbsp oil 1 onion finely chopped 1 tsp freshly grated ginger 1 tbsp garam masala ½ teaspoon ground turmeric 12 curry leaves, pulled off their stalk 1 chili, chopped (de-seeded if preferred) 12 – 15 baby potatoes, quartered 1 head cauliflower, cut into florets 1 cup frozen peas Salt to season squeeze of lemon juice 1 small bunch fresh coriander or parsley coconut shavings (optional)InstructionsHeat the oil in a pan with a lid over a medium high heat and add the onion Sauté for about 4 minutes until softened and starting to brown Add the ginger and cook for 1 minute Add the garam masala, ground turmeric, curry leaves and chili stir to cook for another 2 minutes Add the potatoes and stir to coat them with the spices Cook for a few minutes stirring occasionally Add the cauliflower to the pan and stir to combine Add 2 tbsp water, cover with the lid and allow to cook for about 20 minutes on a medium-low heat with occasional stirring until the cauliflower and potatoes are tender but still firm Add a tbsp of water or two if the pan becomes too dry but you do not want a sauce to form Add the peas and salt, cover the pan again and cook for another 5 minutes until the peas are tender Drizzle with a squeeze of lemon juice Garnish with the coriander or parsley and coconut shavings if used Serve hot with rice, roti or naanSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/aloo-gobi/   More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook

Flourless Almond Butter Cookies

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

Fig Salad

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

Grains, Pulses and Starches

6 Healthy Recipes for the New Year

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

Quinoa Veggie Burgers with Avocado Tahini Dip

I do think these Quinoa Veggie Burgers with Avocado Tahini Dip are really delicious, even for those of us who can happily live without quinoa. Packed with veggies and no processed ingredients these make a great meat free monday meal and I am convinced it will keep all the carnivores at your table pretty happy and satisfied. I based this recipe on a recipe I received from my friend Roger Jorgensen after having dinner one evening where he served quinoa veggie burgers. Not only is Roger a master distiller, wine maker and brewer, he is an amazing cook and bonus is that he is very generous with sharing recipes. Check out his fantastic Gin and Tonic Jelly recipe which has even made it’s appearance on the Sainsbury’s website last year. The avocado tahini idea comes from Occasionally Eggs. I spotted Alexandra’s photo for her Quinoa and Swiss Chard Patties on Pinterest and think it is the most beautiful photo for a quinoa patty ever! The broccoli adds a great crunch to the burgers and a good squeeze of fresh lemon lifts the flavours prefectly. Serve the burgers with some pickles if you want and if the avocado tahini does not appeal you can top each patty with some ricotta (here is a recipe for a homemade version) and a sprinkle of dukkah. Enjoy! Our first Food Photography Workshop of 2017 will take place on the 5th of February 2017. All the details can be found here and do let me know if you would like to join us on this creative and fun day at the most beautiful location. Click here for more delicious vegetarian recipes Print Yum Quinoa Veggie Burgers with Avocado Tahini Dip IngredientsBurgers: 3 cups cooked and cooled quinoa (don’t add salt when cooking the quinoa for this recipe) 1 small onion finely chopped 2 cloves garlic, finely chopped 1 tbsp Baleia Extra Virgin Olive Oil for frying the onion and garlic 3 large free range eggs, beaten ½ tsp salt freshly ground black pepper handful fresh parsley, finely chopped juice from half a lemon ½ cup spelt flour (or any alternative flour if you want gluten free) ½ cup fresh broccoli, finely chopped 2 cups zucchini, coarsely grated Baleia Extra Virgin Olive Oil for frying Avocado Tahini Dip: 1 large ripe avocado 2 tbsp tahini paste 2 tbsp olive oil juice of a lemon 1 tsp maple syrup (or honey) small bunch parsley, chopped small bunch chives, chopped dried chilli flakes to taste salt and black pepper to taste InstructionsCombine the cooked quinoa with all the other burger ingredients Rest the mixture for 15 minutes While the mixture rests, make the Avocado Tahini Dip by mashing the avocado in a small bowl Add the tahini, olive oil, lemon juice, maple syrup, herbs, chilli flakes and seasoning and mix until smooth Taste and add more lemon juice or salt if necessary and refrigerate until needed Check the consistency of the burger mixture and add an extra egg if too dry or more flour if too moist (the mix must hold up whilst cooking) Form into about 20 patties by hand Fry the patties in heavy skillet on medium low heat until the bottoms are caramelised Turn carefully to avoid breaking and cook till golden, about 7 to 8 minutes per side Remove and rest on kitchen paper while cooking the rest of the patties Serve warm with the dip Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/quinoa-veggie-burgers/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube ** Disclaimer: Olive oil sponsored by Baleia Extra Virgin Olive Oil I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples.

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   

Falafel

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

Ice Cream

Pumpkin Ale and Smashed Toffee Ice Cream

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

Brandy Roasted Pink Lady® Apple Crumble Ice Cream

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

Peppermint Crisp Ice Cream Cake

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

Honey and Tahini Cookies

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

Proteins

Slow Roasted Leg of Lamb with Roasted Onions and Chimichurri

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

Mackerel Pate with Quick Pickled Red Onion

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

Saffron and Butternut Samp Risotto with Lamb Knuckle Stew

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

Boerewors Nachos

This Boerewors Nachos is one of the recipes featured in the past weekend’s Sunday Times Food Weekly. The brief was to create some delicious snacks to give the rugby fans something to cheer about. Even if the game might not be going their way. It is tasty, filling, cheesy, crunchy, colourful and I think does a good job at keeping everyone happy while watching the big game. I wanted to add a local flavour to this delicious snack and thought that boerewors – a local beef sausage spiced with coriander – will give it that true South African touch. Use any of your favourite local sausages to replace the boerewors. Lamb, Pork, a good Chorizo or even a flavourful chicken sausage will be as good. Or cut out the meat completely. I find that store bought nacho chips can easily go soggy and made my own chips by dividing flour tortillas into eights and toasting them in the oven. This yielded a more substantial chip that did not go soggy but use the store bought chips if you are pressed for time. In my experience you can never have enough guacamole or salsa so you might as well double the recipes for those and keep any leftovers in the fridge as there are so many uses that it won’t go to waste at all. Print Yum Boerewors Nachos Ingredients8 tortillas (or a large packet of Nacho chips) 1 cup grated mature cheddar cheese 400g of your favourite boerewors Guacamole: 2 ripe avocados handful fresh coriander half a red onion, finely chopped handful baby tomatoes, diced 1 fresh chilli, chopped (optional) juice of 1 lime seasoning to taste Salsa: 1 cup baby tomatoes 1 red pepper 1 fresh chilli (optional) 1 tbsp red wine vinegar pinch of sugar seasoning to taste sour cream or crème fraiche to serve sliced pickled jalapeno to serveInstructionsIf using the tortillas, preheat oven to 180 degrees C Cut each tortillas into 8ths, place in a single layer on a baking sheet and bake for 15 minutes until golden and crispy Cook the boerewors your preferred method. Once cooked, slice into bite sized pieces and keep warm While the boerewors cooks make the guacamole by mashing the avocados roughly with a fork Add the coriander, onion, tomatoes and chilli and mix Add the lime juice, season to taste and mix well Make the salsa by chopping the tomatoes, pepper and chilli and mix with the red wine vinegar and sugar Season to taste To assemble: Arrange the tortilla or nacho chips in an oven proof dish, sprinkle with the cheese and place under the grill until the cheese has melted and starts to bubble Top the tortillas with the boerewors, guacamole, salsa and a scoop or two sour cream or crème fraiche Serve with the pickled jalapenoSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/boerewors-nachos/ ** This recipe first appeared in the Sunday Times Food Weekly  

Salads

Raw Summer Salad

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

Grilled Nectarine and Lentil Salad with Red Pepper Pesto

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

Fennel and Apple Coleslaw

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

Grilled Haloumi Couscous Salad

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

Soups

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

15 Minute Ramen

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

Baharat Spiced Butternut

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

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

Vegetables, Vegetarian & Vegan

Garlic Buttered Cauliflower Mash

If there is one vegetable having a revival of sorts it is cauliflower. Gone are the days of being boiled to a watery mush and then topped with a floury cheese sauce. It must be related to all the no-carb diet trends out there and I am certainly not complaining. Today cauliflower “couscous” recipes abound, cauliflower puree appears on many fine restaurant menus and one of my favourite local restaurants, Hemelhuijs, roasts a whole head of cauliflower and serve it with salmon and cream cheese – absolutely divine. I roasted a whole head of cauliflower a few times now – sprinkled with some Moroccan spices or my home made Baharat and roasted for an hour or so at 180 degrees. The vegetable keeps its shape but yields a soft texture and almost sweet taste, perfectly paired with some smoked fish for a light, healthy lunch. This cauliflower mash might not be as elegant as a puree but tastes just as good. It is the way to go when you just don’t have the time or inclination for extra dirty appliances like food processors and sieves. Boil it, drain it and finish it off all in the same pot – simpler it can not get. The garlic and cheese adds richness and with just a hint of spice sprinkled on top, any fussy veggie eater will be satisfied. Doused with the rich gravy of your favourite stew or roast and I guarantee happy faces all round. Print Yum Garlic Buttered Cauliflower Mash Ingredients1 medium head cauliflower, broken into florets 1/3 cup grated parmesan cheese (or any aged hard cheese) 1 clove garlic, mashed 50g butter salt and pepper to season sprinkle of nutmeg or Chinese 5 spiceInstructionsBoil the cauliflower florets in salted water for about 20 – 30 minutes until soft. Drain and set aside. In the same pot melt the butter and gently fry the garlic in the butter for a few minutes. Add the cooked florets and mash with a vegetable masher until finely mashed. Mix in the grated cheese. Check the seasoning and serve with a sprinkle of nutmeg or 5 spice.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/garlic-buttered-cauliflower-mash/

Sumac Roast Tomatoes, Lentils and Dukkah Crusted Eggs

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

Quinoa Veggie Burgers with Avocado Tahini Dip

I do think these Quinoa Veggie Burgers with Avocado Tahini Dip are really delicious, even for those of us who can happily live without quinoa. Packed with veggies and no processed ingredients these make a great meat free monday meal and I am convinced it will keep all the carnivores at your table pretty happy and satisfied. I based this recipe on a recipe I received from my friend Roger Jorgensen after having dinner one evening where he served quinoa veggie burgers. Not only is Roger a master distiller, wine maker and brewer, he is an amazing cook and bonus is that he is very generous with sharing recipes. Check out his fantastic Gin and Tonic Jelly recipe which has even made it’s appearance on the Sainsbury’s website last year. The avocado tahini idea comes from Occasionally Eggs. I spotted Alexandra’s photo for her Quinoa and Swiss Chard Patties on Pinterest and think it is the most beautiful photo for a quinoa patty ever! The broccoli adds a great crunch to the burgers and a good squeeze of fresh lemon lifts the flavours prefectly. Serve the burgers with some pickles if you want and if the avocado tahini does not appeal you can top each patty with some ricotta (here is a recipe for a homemade version) and a sprinkle of dukkah. Enjoy! Our first Food Photography Workshop of 2017 will take place on the 5th of February 2017. All the details can be found here and do let me know if you would like to join us on this creative and fun day at the most beautiful location. Click here for more delicious vegetarian recipes Print Yum Quinoa Veggie Burgers with Avocado Tahini Dip IngredientsBurgers: 3 cups cooked and cooled quinoa (don’t add salt when cooking the quinoa for this recipe) 1 small onion finely chopped 2 cloves garlic, finely chopped 1 tbsp Baleia Extra Virgin Olive Oil for frying the onion and garlic 3 large free range eggs, beaten ½ tsp salt freshly ground black pepper handful fresh parsley, finely chopped juice from half a lemon ½ cup spelt flour (or any alternative flour if you want gluten free) ½ cup fresh broccoli, finely chopped 2 cups zucchini, coarsely grated Baleia Extra Virgin Olive Oil for frying Avocado Tahini Dip: 1 large ripe avocado 2 tbsp tahini paste 2 tbsp olive oil juice of a lemon 1 tsp maple syrup (or honey) small bunch parsley, chopped small bunch chives, chopped dried chilli flakes to taste salt and black pepper to taste InstructionsCombine the cooked quinoa with all the other burger ingredients Rest the mixture for 15 minutes While the mixture rests, make the Avocado Tahini Dip by mashing the avocado in a small bowl Add the tahini, olive oil, lemon juice, maple syrup, herbs, chilli flakes and seasoning and mix until smooth Taste and add more lemon juice or salt if necessary and refrigerate until needed Check the consistency of the burger mixture and add an extra egg if too dry or more flour if too moist (the mix must hold up whilst cooking) Form into about 20 patties by hand Fry the patties in heavy skillet on medium low heat until the bottoms are caramelised Turn carefully to avoid breaking and cook till golden, about 7 to 8 minutes per side Remove and rest on kitchen paper while cooking the rest of the patties Serve warm with the dip Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/quinoa-veggie-burgers/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube ** Disclaimer: Olive oil sponsored by Baleia Extra Virgin Olive Oil I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples.

2 Hour Cucumber Pickles

These are my go to pickles when there are no “proper” pickles in the fridge. A few minutes to make and ready to eat in two hours. The longer the cucumber stays in the liquid the more crunch it will lose so these are best eaten within a day or two. They are the best accompaniment to some meat from the braai, on top of a toasted cheese sandwich or burger or served as a tangy addition to a wrap. Print Yum 2 Hour Cucumber Pickles Ingredients1 english cucumber 1/2 cup wine vinegar (white or red) 1/2 cup water a small bunch parsley, roughly chopped half a red onion, thinly sliced 1 bay leaf 2 teaspoons sugar good pinch of salt and a few grinds of black pepperInstructionsSlice the cucumber in half lengthwise and scoop out the seeds. Cut each in half into 3 and slice each 3rd into thin batons. Place the cucumber and all the other ingredients in a seal-able container and place in the fridge for at least 2 hours giving the container a shake once or twice.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/2-hour-cucumber-pickles/  

error: Image can be purchased on www.stockfood.com