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Baking

Aperol and Olive Oil Cupcakes

These Aperol and Olive Oil Cupcakes was inspired by a recipe I saw from Melissa Clark who is a food reporter for the New York Times. She was on holiday and posted a photo of a Campari and Olive Oil Cake she had just baked but there was no recipe for it. I kept an eagle eye on her Instagram account and just a few days later she posted a very short recipe which I immediately saved. I told a friend of mine that I wanted to bake the cake and replace the Campari with Aperol. He asked if I could bake one and a half cakes and bring the extra half to lunch as mini loaves. I explained that baking does not work that way but later thought that turning the recipe into cupcakes is quite a good idea. I love to bake but my baking knowledge is not of the level that I can easily convert a cake recipe into a cupcake recipe so you will see the recipe yields 20 cupcakes, or queen cakes as they are known in Britain. I kept the quantities exactly the same as the cake recipe and to be honest there is nothing wrong with having 20 of these floating around the kitchen. If your oven is not big enough just pop the second muffin tray in the oven when the first one comes out. I reduced the sugar a bit and replaced the Campari in the recipe with Aperol. You can use Campari if that is your preference. I added the Aperol glaze to the recipe for a bit of extra flavour and that pink is so pretty. You can use Campari for the glaze too. The glaze needs that squeeze of lemon and pinch of salt to elevate the flavour. The cupcakes are deliciously rich with a good citrus flavour and remain moist for a few days after baking. I hope you enjoy this recipe for Aperol and Olive Oil Cupcakes. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Olive Oil provided by Baleia Extra Virgin Olive Oil. I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples. Print Yum Aperol and Olive Oil Cupcakes Ingredients300g flour 1 tsp salt ½ tsp baking powder ½ tsp bicarb 100g butter, softened 300g sugar 3 large eggs 175ml Baleia Extra Virgin Olive Oil 3 tbsp fresh orange juice 1 tbsp lemon juice 80ml Aperol grated zest of 1 orange grated zest of ½ lemon Glaze 2 tbsp Aperol squeeze of lemon pinch of salt 150g icing sugar, sifted InstructionsPreheat the oven to 180 degrees C Sieve the flour, salt, baking powder and bicarb Place the butter and sugar in a mixing bowl and use an electric beater and beat until light and fluffy Add the eggs one by one, beating well after each addition Add the olive oil, juices and Aperol and beat until combined Mix the dry ingredients and zest to the wet ingredients and beat until combined Spoon into 2 muffin tins lined with cupcake cases and fill approx 20 cavities to ¾ full Bake for 20 – 25 minutes until a skewer inserted comes out clean Let the cupcakes cool down completely Make the glaze by mixing all the ingredients, adding more icing sugar if needed Drizzle the cupcakes with the glaze, let it set for a bit and serve Adapted from Melissa ClarkSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/aperol-and-olive-oil-cupcakes/ More photos, food and travel stories on Instagram Pinterest Facebook A few more of my favourite baking recipes : Chocolate Beetroot Cupcakes Lemon and Rose Doughnuts Olive Oil Pound Cake      

Isabella’s Seed Bread

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

Broke Brownies for Two from the book Chocolate

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

Pink Lady® Apple Galettes with Spelt Crusts and Tahini Butterscotch Sauce

This post and recipe is sponsored by Pink Lady® Apples I am just thrilled with how these Pink Lady® Apple Galettes with Spelt Crusts and Tahini Butterscotch Sauce turned out. The spelt crust is rich, buttery and short with that delicious nutty flavour and works really well with the tart Pink Lady® apple slices placed on a bed of sweetened ground almonds with loads of orange zest.  A big dollop of tahini butterscotch sauce and an optional scoop of ice cream finishes off these galettes to make quite a special dessert. Spelt (also known as farro) is an ancient grain, higher in protein and fibre than regular wheat flour.  I contains gluten so it works well for baking and I love the nutty flavour. It is quite similar to wholewheat flour but the texture of spelt is softer and more tender.  You can swap wholewheat flour with spelt flour on a one to one basis when baking. Spelt flour has become more readily available, I have seen it at some of the large PnP stores and you can order it online from Wellness Warehouse and Faithful to Nature. The tartness of the Pink Lady® apples remains when baked so they are a good choice of apple to use in the galettes. The tahini butterscotch adds a rich almost savoury flavour without overpowering or being sickly sweet. I find that the addition of orange zest lifts all the flavours, adding a bit of zesty freshness. Adding a scoop of vanilla ice cream adds yet another taste sensation by counteracting the warm pie with ice cold ice cream. The tahini butterscotch is a thing of beauty. Butterscotch is usually made with brown sugar but I used white sugar as I did not want to add another flavour to the dessert. Any sauce leftovers is delicious eaten by the spoonful (I would know) . The sauce will set but pop it in the microwave to get it to a pourable consistency again. Enjoy! I hope you enjoy this recipe for Pink Lady® Apple Galettes with Spelt Crusts and Tahini Butterscotch Sauce. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. I am hosting a cooking demo at “kitchen heaven” Goozi Cucina in Hermanus. I will be making 4 of the most popular vegetarian recipes on the blog. There will be gifts from Pink Lady® Apples as well as a chance to win fab hampers from Baleia Extra Virgin Olive Oil and Kasselshoop Cheesemakers. It starts at 10am and to book your ticket call 028-312-4979 or email sales@goozi.co.za See you there! Print Yum Pink Lady® Apple Galettes with Spelt Crusts and Tahini Butterscotch Sauce IngredientsCrust: 340g spelt flour 45ml caster sugar ½ tsp salt 170g chilled butter, cubed 1 egg yolk 15ml apple cider vinegar 5ml vanilla extract 15 – 30ml iced water Filling: 50g ground almonds 50g light Demerara sugar finely grated zest of 1 orange 4 – 6 Pink Lady® apples, peeled,cored and thinly sliced egg wash (1 egg lightly beaten) Tahini Butterscotch Sauce: 125ml cream 50g butter 50g tahini 75g sugar ½ tsp salt InstructionsPlace the flour, sugar and salt in a food processor and pulse to mix Add the butter to flour mixture and pulse until the mixture resembles bread crumbs (do not over process) Add the egg yolk, vinegar, vanilla and a teaspoon of the iced water and pulse until the dough just starts to come together. If needed, add a splash more water and pulse until the dough comes together Put the dough on lightly floured surface and gently pat it together Flatten the dough into a disk, wrap in plastic and chill for about 2 hours Remove the dough from the fridge and let it warm up a bit to make it easier to roll out Roll the dough into a large rectangle and use a small side plate (about 15cm in diameter) to cut out 6 – 8 disks and place onto 2 baking sheets lined with baking paper Preheat the oven to 200 degrees C Mix the almonds, sugar and zest together and sprinkle onto the rolled out disks leaving a 2cm edge Arrange the apple slices onto the pastry While rotating the tart, fold the border of exposed dough up and inwards, crimping and pushing it up against the fruit. Brush the border with the egg wash Bake for 25 minutes until the crust is well browned Remove from the oven, gently remove from the baking paper and place onto a cooling rack to prevent the bottom of going soggy While the galettes bake make the tahini butterscotch Combine the cream and butter in a small saucepan, and cook over a low heat, stirring occasionally, until the butter melts Add the tahini, and sugar and whisk until the tahini has dissolved. Bring to the boil, reduce the heat and cook for another 10 minutes, stirring constantly until thickened and shiny Serve the galettes warm, with a spoonful of butterscotch and some vanilla ice cream Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/pink-lady-apple-galettes-spelt-crusts/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook A few more of my favourite apple recipes : White Chocolate and Mascarpone Mousse with Raw Apple Crumble Cider Cooked Apple Galette with Onion and Cheddar Persian Love Cake with Caramel Brandy Poached Apples  

Breads

Caprese Sandwich

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

Spelt Flatbreads with Spiced Roasted Chickpeas and Cauliflower

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

Roasted Garlic and Parmesan Bread

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

Za’atar Rolls

It feels like autumn has arrived. The days are still warm but it feels like there is a slight chill in the air and the mornings are definitely just that bit darker for longer. This means we are heading to meals consisting of nourishing broths and soups. And I really do think these Za’atar Rolls are a must to bake to mop up all those comforting soups. But while we wait for the cold to properly arrive, these soft rolls packed with loads of flavour from the za’atar mix can easily replace that good old garlic bread at your next barbecue. This is the second recipe I have made from Joudie Kalla’s book, Palestine on a Plate – Memories from my mother’s kitchen. The book is a tribute to her family, mother and home and packed with recipes for the most delicious Palestinian food. I tweaked the recipe slightly by adding some harissa for some extra spice and feta cheese for a salty undertone. You can omit the harissa paste but I liked the added flavour of cumin and coriander coming through. The paste can be very spicy so do taste it before adding as part of the filling. I used two za’atars from different countries. One was from Dubai and the other from Turkey. The Turkish blend was much spicier than the Dubai one so do taste the blend before using. (Of course homemade is always better and there is recipe in Joudie’s book). The filling requires a lot of the za’atar blend and I think you could reduce it by up to a third to start off with. If you feel it is too little then sprinkle some more on top. Freshly baked with loads of herbs and spice flavours, these rolls are just delicious. Serve simply drizzled with olive oil or spread with homemade labneh and enjoy! Our next Food Photography Workshop will take place on the 30th of April 2017. It falls on a long weekend so a great way to escape the city for the day. Our goal for the day is to create a space where we all can play, learn from each other and have a lot of fun doing it. Come be inspired, get creative, get more comfortable with your camera and most importantly play. All the details can be found here and do let me know if you would like to join us for the day at the most beautiful location. Print Yum Za’atar Rolls Ingredients800g flour (and more if needed) 25g caster sugar 2 tsp salt 20g instant yeast 100g butter, melted 400ml luke warm milk 2 eggs, beaten Filling: 4 tbsp harissa paste (taste before using and adjust quantity as harissa can be very hot) 150ml Baleia Extra Virgin Olive Oil 175g za-atar 1 egg beaten, to glaze 200g feta (about 2 disks) InstructionsLine a 33 x 22cm baking tin with baking paper Mix the flour, sugar, salt and yeast together in a bowl Whisk the melted butter into the milk and eggs, then stir this into the flour mixture Mix to combine, then knead the dough until smooth and springy (or use the dough hook of an electric mixer) If the dough is too wet add more flour until the dough no longer sticks and is of a smooth consistency Form the dough into a ball, placed in an oiled bowl, cover with cling film and leave to rise until doubled in size (about 30 minutes, depending how warm it is) Roll the dough on a lightly floured surface to a rectangle of roughly 50cm x 25cm Spread the harissa paste over the surface of the dough Mix the olive oil, za’atar and half the sesame seeds in a small bowl and spread evenly over the dough, covering the whole surface Crumble the feta cheese on top Roll the dough up from the longest side into a long roll Cut the roll into about 18 2cm slices and place in the prepared tin, cut side facing up Don’t worry if they don’t fit snugly, they will rise and swell when proving and baking Brush with beaten egg and sprinkle the remaining sesame seeds on top Leave to prove for another 15 minutes in a warm spot Preheat the oven to 210 degrees C (fan forced) or 230 degrees C Bake the rolls for 20 – 25 minutes until they have risen and are golden brown (Check regularly through the oven glass and cover with foil if they brown too quickly) Let the rolls cool for 10 minutes, remove from the tin and serve Serve drizzled with olive oil or spread with labneh. Adapted from the book Palestine on a Plate Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/zaatar-rolls/ I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples. Click here for more bread recipes More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Breakfast

Baked Ricotta Tart

This Baked Ricotta Tart is the first recipe of the new year and the new decade. And I think it is such a delicious and versatile recipe to start 2020 on heinstirred. Great for brunch, lunch or dinner and the topping combinations are endless no matter what the season or occasion. The inspiration for this Baked Ricotta Tart comes from Delicious Australia, and the ricotta base forms a blank canvass that you can dress up as you please. A combination of ricotta, mascarpone and parmesan, mixed with two eggs and baked. It is crustless and glutenfree, making the tart suitable for all tastes and preferences. As it is summer in South Africa at the moment, I kept the topping seasonal and summery. A slather of pungent and herby basil pesto topped with fresh multi coloured tomatoes. Stock up on heirloom tomatoes at your next visit to the farmer’s market and adorn the ricotta tart base with them. You can change the toppings depending on the season and the occasion. The pesto forms a good base of flavour but it does not have to be basil. A red pepper pesto or rocket pesto would work great as well. A beetroot pesto would look so good and probably tinge the top of the ricotta tart to a light pink colour. Keep it vegetarian, there is enough protein in the base so I don’t think it needs meat in the topping. Roast the tomatoes as a variation, or roast beetroot or butternut. If you roast the veggies, you lose some texture so a roasted vegetable topping would need some texture in the form of roasted and topped nuts. I hope you enjoy this recipe for Baked Ricotta Tart. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred I love baking with ricotta, savoury or sweet. In fact, the most popular recipe on heinstirred is this Lemon Ricotta Cake posted right at the beginning of heinstirred about 6 years ago.  The cake is utterly delicious and so worth baking. Enjoy! Print Yum Baked Ricotta Tart Ingredients750g ricotta cheese 250g mascarpone cheese 40g parmesan cheese, grated zest of 1 lemon sea salt flakes and ground black pepper to season 2 eggs, lightly beaten 130g basil pesto 350g fresh heirloom tomatoes, halved fresh basil leaves InstructionsPreheat the oven to 180 degrees C  Grease and line a 20cm round baking tin with baking paper Place the ricotta, mascarpone, parmesan and lemon zest in a bowl Mix until combined and season well Mix in the eggs until combined Spoon the mixture into the cake tin and smooth the top Bake for 1 hour, cover with foil and bake for another 15 minutes until firm and golden (it should have a slight wobble in the middle) Cool the tart completely in the tin Once cool, remove from the tin and place in a serving platter Spread the pesto on top of the tart  Place the halved tomatoes on top and decorate with fresh basil leaves Serves 6Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/baked-ricotta-tart/

Muesli Buttermilk Rusks

There was no way I was not going to bake Tannie Maria’s Muesli Buttermilk Rusks. After all, they are one of the main characters in the wonderful murder mystery by Sally Andrew called Recipes for Love and Murder. The story is set in the Klein Karoo, an area about 2 hours outside of Cape Town and tells the story of  Tannie Maria, “a fifty-something, short and soft (perhaps a bit too soft in the wrong places)” who gets involved in a murder investigation. She is the agony aunt for the local paper, giving advice to readers by providing encouraging and wise words as well as just the right recipe for something mouth watering too. I have huge admiration for Tannie Maria, who seem to be able to cook a fabulous dinner, bake a cake, a batch of these muesli buttermilk rusks, write a column and investigate a murder, all in a day without breaking a sweat. The last few pages of the book has a selection of recipe for some of the dishes that appears in the story and since the rusks appear regularly in the book I got down to bake them. It was the first time I have ever baked my own rusks. I have grown up with my mother’s pretty much perfect buttermilk rusks, who at the age of 81 still bakes them regularly, so there is a regular supply to bring home. I have to say Tannie Maria’s Muesli Buttermilk Rusks are fantastic but they have to settle for second best against my mom’s. I found the rusks a bit too sweet and I think it comes from the muesli I used. Taste the muesli and if it is quite sweet I would suggest to reduce the sugar in the recipe by about 50 grams or so. But they are delicious and buttery and had to stop myself from constantly going back to the tin for another one. I played around with the combination of dried fruits, nuts and seeds based on what I had the cupboard and Tannie Maria recommends that in her recipe but make sure you keep the weight of the dry ingredients the same. Enjoy! I hope you enjoy this recipe for Muesli Buttermilk Rusks. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. If you are looking for more quick, easy delicious meal ideas, my cookbook, DRUNK AND HUNGRY is available as a digital download. As the title states, the book consists of easy and flavourful recipes for when you find yourself drunk, and hungry. Savoury, sweet, vegan, vegetarian, bacon, cheese, spice, and carbs are packed into 15 easy recipes to satisfy your hunger while tantalising your tastebuds. Purchase the book by clicking on this link Here are two more of my favourite cookie and biscuit recipes: Vegan No Bake Granola Bars Peanut Butter Caramel Slices More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube Follow my blog with Bloglovin

Bill Granger’s Banana Sour Cream Hotcakes

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

Bacon Peanut Butter Banana Bread

This recipe for Bacon Peanut Butter Banana Bread came into existence after I received a brief to produce 4 short recipe videos for the Sunday Times Food Weekly Facebook Page. The one recipe had to be an interesting flavour combination and I went back to a Peanut Butter Banana Bread recipe I did on the blog back in 2013 and decided to up date it with the addition of crispy fried bacon. And I do think it works deliciously. Here is the video : Bacon Peanut Butter Banana Bread   But before I get to the recipe please indulge me for some self promotion.  Last Tuesday saw the Pink Lady Food Photographer of the Year 2016 winners announced in London. It was the most competitive year yet with over 7000 entries from 60 countries vying for the top accolade in 17 categories as well as an overall winner of the competition. The judging panel included Jamie Oliver’s photographer David Loftus and Nigel Atherton, Group Editor, Photography, Time Inc. I am very happy to have been a finalist in two categories this year : Marks and Spencer Food Portraiture and the Food Blogger category. Both images were awarded “Highly Commended” in their respective category. And then my recipe for Freekeh Pumpkin Coffee Cake I published two weeks ago is up for a fabulous first prize against 9 other Freekeh recipes. Please go vote for it at this link by just liking the photo. And make sure you “like the page” as you could win a R1500 shopping voucher from The Really Interesting Food Company by voting for the winning recipe. Thank you! OK, back to the Bacon Peanut Butter Banana Bread   I think the combination of the sweet and salty always works really well and it was only afterwards I realised this was the same combination of the famous Elvis Presley sandwich, although it seems the bacon is not always mentioned in all accounts of his favourite sandwich . But for me personally, this bread is a better version as I don’t really like cooked banana on its own.   This loaf makes a fantastic bread to have at breakfast. One of the most important flavours in this recipe is the bacon. Try to get the best quality of bacon you can get your hands on (and afford). The smokier the better I think, as you want that flavour to carry through against the peanut butter and sweetness of the banana. Hope you enjoy! We made another video which has received a lot of attention and close to 260000 views so far. Check out our Peppermint Crisp Ice Cream Sandwiches – they are so good and so easy to make! Print Yum Bacon Peanut Butter Banana Bread Ingredients½ cup peanut butter 1/3 cup butter 2 eggs ¾ cup sugar 4 ripe medium sized bananas, mashed 250g bacon, chopped and fried to crispy (fat after frying reserved) ½ tsp vanilla extract 2 cups flour 2 tsp baking powder ½ tsp salt InstructionsPreheat the oven to 180 degrees C Line a 2l loaf pan with baking paper Melt the butter and peanut butter together Beat the eggs and sugar until pale and thick Add the melted peanut butter and butter and beat until combined Mix in the bananas, bacon and vanilla extract Sift the flour, baking powder and salt Add the flour mixture to the egg mixture and mix until just combined Pour the batter into the prepared loaf pan and smooth the top Bake for 50- 60 minutes until a toothpick comes out clean when inserted into the middle Let it cool a bit and turn out onto a wire rack. Remove the baking paper and let the loaf cool completely Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/bacon-peanut-butter-banana-bread/ * This recipe first appeared in the Sunday Times Food Weekly More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook

Cocktails and Drinks

Grapefruit Mimosa Spritz

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

Gin Fizz

The alcohol ban has been lifted (for now), it’s that February summer heat in Cape Town that makes me count the days to autumn and it is Valentines Day this weekend. I think that is reason enough for a cocktail or two and have taken a classic gin fizz and given it a bit of a makeover. According to Liquor.com, the first printed recipe for a Gin Fizz appeared in the 1876 edition of “The Bar-tenders Guide” by Jerry Thomas. The gin fizz is the frothy, bubbly, protein-packed cousin to the Tom Collins, which combines gin, lemon, sugar and soda. It is a super refreshing cocktail with the foamy top created by adding an egg white to the mix. Shake all the ingredients without the ice as this helps the ingredients to combine with the egg white. Then shake again with ice until ice cold and strain the contents into your glass for that foamy layered look. To make a gin fizz fit for Valentines Day, I added a few drops of red food colouring (use sparingly so it does not end up looking like a bloody broken heart), and a few drops of rose water for a beautiful floral flavour. Keep it local using one of the many delicious craft gins made in South Africa. I hope you enjoy this post for a Gin Fizz. If you’ve made it, share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoy. The images in this post has been shot on two brand new surfaces from my range at shop.heinstirred.com. COOKIE CUTTER and SUNKEN PAVLOVA are without a doubt my current favourites and I have to stop myself shooting everything on them. And talking about the alcohol ban that was lifted, if you are looking for more quick, easy delicious meal ideas, my cookbook, DRUNK AND HUNGRY is available as a digital download. As the title states, the book consists of easy and flavourful recipes for when you find yourself drunk, and hungry. Savoury, sweet, vegan, vegetarian, bacon, cheese, spice, and carbs are packed into 15 easy recipes to satisfy your hunger while tantalising your tastebuds. The book has just been announced as the South African winner in the Digital Books category in the Gourmand World Cookbook Awards. It will now compete for Best in the World later this year at the Cookbook Fair in Paris. Purchase the book by clicking on this link

10 Favourite Recipes for the Festive Season

We’ve made it to December! And with festive gatherings just around the corner, I thought it apt to share 10 of my favourite recipes published over the years. These are recipes that I make regularly and they remain favourites no matter the occasion. I also want to share that there is a year end sale in the shop. As a thank you to all the support this year I have passed discounts of up to 50% on all the ceramics, wooden tableware and e-books. Knowing the items are used and loved in their new homes is the best feeling plus I need to make some space for the new pieces I’m working on during the holidays (aka yet another South African travel ban). The first recipe is this quick and easy Pesto Parmesan Pastry Tree. A delicious appetiser of puff pastry filled with pesto and parmesan, then cut into the shape of a Christmas tree and baked till puffed up and golden. To see how to make it, click this link to my Instagram account to see the video.  Another great appetiser or snack with drinks are these Courgette and Ricotta Tzatziki Bruschetta. Fresh, summery and delicious. Christmas in the southern hemisphere invariably involves a barbecue and these Pork Belly Kebabs will be a definite hit. With delicious Asian inspired flavours it is a great alternative to the usual Christmas pork belly recipes. Tandoori Roasted Carrots is one of my favourite veggie dishes and one we make constantly make and enjoy. Loved by veggies or carnivores alike as a side or part of a vegetarian main. My favourite way to eat any leftover carrots is piling them on a fresh garlic naan, slathered in yoghurt and sprinkled with chopped chillies. A festive meal is not festive without a large serving of delicious roast potatoes and my top suggestion are Donna Hay’s Polenta Parmesan Roast Potatoes. Christmas in summer makes a frozen dessert the top option and this Frozen Zabaglione spiked with brandy and espresso is the perfect choice. Bonus that you don’t need an ice cream maker. Or keep it classic Italian but still frozen with this utterly delicious Frozen Tiramisu by Donna Hay. Need to bake a cake but don’t want a fruit cake? This Lemon Ricotta Cake is a zesty winner and the most popular recipe on my blog. The recipe calls for a quarter cup of lemon zest, that is not an error, you want all that zesty lemon flavour. The cake is not only delicious but it is also a gluten free treat. Vibrant, delicious and the epitome of a summer holiday you can not go wrong with a glass of Watermelon Lemonade. Beware though, this goes down a treat so you might have to double the recipe. My favourite sweet snack is a batch of Caramel Popcorn with Coffee Salt. Utterly delicious, the golden caramel colour is fit for a glamorous party and once you’ve started nibbling it’s hard to stop. One bonus recipe to make it 11 and this one is so worth it. South Africa’s favourite chocolate bar as an ice cream cake. It will be smiles all round with a Peppermint Crisp Ice Cream Cake. Wishing everyone a safe, healthy and joyous festive season. Who knows what the new year holds for us all but may it be healthy, happy and of course delicious.   If you are looking for more quick, easy delicious meal ideas, I have a new e-cookbook, EVERYDAY TRAYBAKES, and it is now available as a digital download. The aim of the 18 recipes in EVERYDAY TRAYBAKES is to spark fresh cooking inspiration with new ideas and interesting flavour combinations. From Asia to the Middle East and Mediterranean, while firmly remaining within the realm of easy cooking, the book is proof that delicious, wholesome meals do not need hours of prep. The recipes range from unpretentious weeknight family dinners, spur of the moment entertaining, easy breakfasts for a crowd and modern ideas with vegetables. No book of mine will be complete with a sweet ending and there are 4 sweet baking recipes that require no special baking skills, in fact the pudding is mixed in the dish you will bake it in. Recipes include Thai Green Curry Spatchcock Chicken, Oven Baked Masala Omelette with Paneer, Salmon and Leek Traybake with Herb Dressing, No Boil Pasta Bake with Shiitake Mushrooms and Pangrattato, Sichuan Pepper Chicken and Potatoes, Rocky Road Squares and Vanilla Milk Soak Sheet Cake You can get the book by clicking here

Sparkling JOYA® Apple Sangria

It’s almost the end of November, the summer holidays are in sight and this Sparkling JOYA® Apple Sangria is a delicious way to ring in the festive season. (This post has been paid for by JOYA® Apples) Sangria, originating in Spain and Portugal is usually made with red wine (a Spanish Rioga for example) with the addition of chopped fruit that range from stone fruit, pears, cherries and even pineapple. For this Apple Sangria recipe I decided to use white wine, a Chenin Blanc, and apple cider to yield a beautiful and festive golden colour, reminiscent of our African summer sunsets. For crunch and flavour and beautiful pops of red, thinly sliced JOYA® apples replaces the traditional stone fruit. A firm, sweet and crunchy apple, JOYA® apples are a loaded with natural sugars, vitamins and minerals and are a healthy choice for out-door loving families and is a great snack for the young and young at heart. The JOYA® apples not only add colour but delicious texture while sipping on the sangria. I find using a dry apple cider ensures the sangria that is not overly sweet, with the apples adding enough sweetness while enjoying the sangria, topped up with soda or sparkling water for some fizz at the time of serving. For a non alcoholic version, replace the wine and cider with 800ml apple juice and 400ml sparkling water. I hope you enjoy making this recipe for Sparkling JOYA® Apple Sangria. If you’ve made it, share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoy. JOYA® apples are now available at PicknPay and Woolworths. I am thrilled to introduce the Heinstirred + @arkworkshop range of wooden homeware. Crafted by hand just outside of Cape Town and made from indigenous Kiaat and Oak, each piece reflects the natural beauty and distinct character of the wood grain. The range consists of 6 spoons of various sizes and functions, a spreader and a cake lifter. Click here to view the range.  

Chocolate

Biscoff Stuffed Dates

These Biscoff Stuffed Dates are not only delicious but super fun to make with the kids and with the public holiday tomorrow (and if you are lucky enough to have made it a long weekend), I think this is a perfect activity to keep them occupied for a while. And do keep some aside to spoil Dad (or yourself) on Sunday. I have a total love affair with Lotus Biscoff. I was only recently introduced to the biscuits and then one day discovered the spread. Only to later discover the spread is available as smooth and as chunky. So needless to say, there is always a stash of biscuits and spread in the house. If you live in Cape Town, head to Bake and Nut in Pinelands. There is a shelf at the entrance dedicated to Biscoff biscuits and spreads. Just make sure you get there before me! These Biscoff Stuffed Dates were inspired by all the stuffed dates you see during Ramadan and Eid here in the UAE. I moved here to explore new career opportunities, dividing my time between Cape Town and Abu Dhabi, immersing myself in the culture, foods and traditions of the region. Making these stuffed dates are super simple. Slice open the dates and remove the pip. Using a teaspoon and stuff the cavity of the date with the Lotus Biscoff spread and gently close the date. (It does get a bit messy). Have some melted chocolate ready and gently pierce the date with a toothpick and dip the stuffed dates in the melted chocolate. Place on a baking sheet. Bash a few Lotus Biscoff biscuits and sprinkle the crumb over the dates before the chocolate has set. Set aside and enjoy once the chocolate has hardened. Click this link for a step by step video on Instagram I hope you enjoy this recipe for Biscoff Stuffed Dates. If you’ve made it, share it with me by tagging @heinstirred on Instagram with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoy. The recipe was shot on the BRIOCHE design from my range of photography and flatly backgrounds. Click this link to see the whole range. For a cheesecake fix, check out this Chai Cheesecake using the Lotus Biscoff Biscuits as a crumb. So delicious!

Vegan Chocolate Cake

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

Peanut Crusted Chocolate Cake

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

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.

Chicken

Chicken Tray Bake

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

Chicken and Chickpea Curry

This is one of those dishes with maximum reward for absolute minimal effort. Make the marinade, pop everything in a bag and leave it overnight in the fridge, it can’t get easier. I first came across the recipe on my friend Selma’s fantastic blog called Selma’s Table. The dish was aptly named Extraordinary Roasted Chicken, Potatoes and Chickpeas and she had won a Food 52 contest for “The Best One Pot Meal” with the dish.  A few days later I asked her if I could make it for this blog and she graciously agreed. I also had the audacity to ask if I could give it my own twist and she was more than happy for me to twist away. So this Chicken and Chickpea Curry is the delicious end result. I wanted to simplify the ingredients even more so had two ideas. If it was summer, I would keep the aromatics in the yoghurt marinade to just lemon, garlic and loads of rosemary. All flavours that work fantastic with chicken, potatoes and chickpeas. I think it would make a wonderful summer dinner with a crisp salad and a bottle of wine. But since we still have the odd cool day at the moment, I decided to go the spicy route and add a curry mix (and some more chilli). I was so happy with the results that I made it twice in one week, playing with different flavours. With the potatoes and chickpeas I don’t think you need to worry about rice and I just added a few naan breads which I bought from the Eastern Food Bazaar, just around the corner from me. Add some plain yoghurt, chopped coriander and a few bottles of beer and you have a pretty satisfying dinner. Perfect for when you have some friends over during the week.   I do love a delicious curry and I have another fabulous recipe on the blog, this Chicken and Chickpea Coconut Curry, which is one of the most popular recipes I have posted and definitely worth a try as well. Print Yum Chicken and Chickpea Curry Ingredients1 tin chickpeas (400g) 700g baby potatoes, halved if on the small side, otherwise quartered. 4 cloves garlic, peeled and bashed 8 bone-in, skin-on chicken thighs or thighs and drumsticks Marinade 1 tbsp olive oil Juice of 1 large lemon 100ml plain yoghurt 2 tbsp fruit chutney 2 1bsp curry powder or curry paste of your choice 1 tsp (or more) chilli flakes (optional and to taste) 6 cardamom pods – bruised 1 heaped tsp turmeric 1 tsp saltInstructionsMix the marinade ingredients in a bowl. Drain and rinse the chickpeas and place with the chicken, potatoes and garlic in a large freezer bag or plastic container. Add the marinade and give it all a good mix. Close the bag or container and place in the fridge for about 24 hours (or at least over night). Turn it over every time you open the fridge. Preheat the oven to 200 degrees C Place all the ingredients in a single layer in a large roasting tray and cover tightly with foil. Roast for one hour. After an hour check the potatoes. If still slightly raw, pop it back in the oven, covered with foil for a further 15 minutes. Remove the foil and roast for a further 15 minutes until the chicken and potatoes begin to crisp. Keep a close eye that the marinade does not start to burn. Serve with plain yoghurt, chopped coriander, naan bread and beer Adapted from Selma’s TableSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/chicken-and-chickpea-curry/ Wine suggestion by Conrad Louw, CWM: Curry is always a great culinary pleasure to pair wine with.  If it is mild, go for a fragrant white such as a well-made Riesling; Gewürztraminer or Bukettraube.  Especially when using cardamom pods, which makes it very fragrant, the pleasure will be there.  As a personal preference, I like hot curry, which makes the “chicken or beef?” option very easy – go for red, and by red I mean “local is lekker” – Pinotage.  My latest 2 top Pinotages are without a doubt Wildekrans Pinotage 2012 available at selected shops, or at their cellars in Botriver.  And then if you feel like really treating yourself – Rijk’s Pinotage Reserve 2010. Now that is a big red wine that can complement any BIG curry.  Fairly pricy – but spoil yourself!  

Gwyneth Paltrow’s Sheet Pan Chicken Curry

I am not sure how this recipe for Gwyneth Paltrow’s Sheet Pan Chicken Curry crossed my path but it looked delicious,  super easy and quick to make so I decided to give it a go. The recipe comes from her book The Clean Plate: Delicious, Healthy Recipes for Everyday Glow that was published recently (and I have not read). It really is an easy recipe, great for mid-week meals or weekend cooking when you don’t want to spend much time in the kitchen. Chicken pieces and cauliflower florets covered in a flavoursome curry paste and then roasted till cooked. Serve with some fresh coriander, a dollop of yoghurt, piping hot naan and a glass of beer or two and dinner is sorted The recipe is suitable for all seasons, I mean, what time of the year is a curry not a good idea. The original recipe only serves 2 people so I doubled it up to serve four. It also called for boneless and skinless chicken breast which for me personally is the most uninteresting cut of a chicken so I swapped it out with 4 chicken drumsticks and 4 thighs. I find that those cuts have so much flavour. And of course, I want some chicken skin. Isn’t that the best part? I also cut out the pickled onion of the original recipe as I did not find the flavour combination appealing. You could bulk up the recipe by adding a tin of chickpeas to the pan. Just make more of the spice mix to coat them with and beware that chickpeas do “pop” when roasted but I do think it will be a tasty and filling addition to the dish. I hope you enjoy this recipe for Gwyneth Paltrow’s Sheet Pan Chicken Curry. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. If you are looking for more quick, easy delicious meal ideas, my new cookbook, EVERYDAY TRAYBAKES is available as an instant digital download. Traybakes exemplifies the art of easy, everyday cooking. Minimal preparation, easily adaptable to your own taste and a lot less washing up. The 18 recipes in EVERYDAY TRAYBAKES will spark fresh cooking inspiration with new ideas and interesting flavour combinations. From Asia to the Middle East and Mediterranean, while firmly remaining within the realm of easy cooking, the book is proof that delicious, wholesome meals do not need hours of prep. The recipes range from unpretentious weeknight family dinners, spur of the moment entertaining, easy breakfasts for a crowd and modern ideas with vegetables. No book of mine will be complete with a sweet ending and there are 4 sweet baking recipes that require no special baking skills, in fact the pudding is mixed in the baking dish. Purchase the book by clicking on this link A few more of my favourite curry recipes : Chicken and Chickpea Curry Curry and Beer Battered Fish Tacos Yoghurt Marinated Lamb Curry

Paella

I think you have to be pretty brave to publish something like a Paella recipe. Somehow you will be doing or adding something that someone somewhere will deem to be wrong and a sacrilege. But since I am not Spanish I guess I can take a liberty or two. Even if it means they will not allow me to enter the country when I next want to visit. And then I still have to mention I used a premixed Paella spice mix. Researching a “correct” Paella recipe is no easy task. There are countless recipes out there with as many comments saying that this is not real paella. Even in Valencia where the dish originates it seems hard to find consensus as to how this dish should be prepared. The original recipe, said to date back to the 1800’s and contains, rabbit, chicken, snails and 3 types of beans. But travel to Valencia today and you will see many variations on the dish, which made it easier for me to have a slight disregard for the rules in this recipe. The one rule that keeps coming up is that Paella should not be stirred in order to achieve the socarrat – the chewy and golden crust. I have only been able to achieve a very burnt pan when not stirring my paella, so have advocated that you do stir it in this recipe. Feel free to play with the protein ingredients, clams mussels, prawns, langoustines, rabbit, chicken and chorizo (although I have been told the Spanish never use chorizo in paella). At the end of the day you are cooking for your family and friends and that is what food is about – to be happily enjoyed and savoured around a communal table with love , no matter if you have broken a rule or two along the way. Print Yum Paella Ingredients1 tbs olive oil 200g chorizo sausage, cubed 4 chicken thighs, skinless, deboned and sliced into 4 pieces each 1 tbs olive oil 1 onion, finely chopped 2 cloves garlic, mashed 1 red pepper, deseeded and chopped 1 tin chopped tomatoes 1 and ½ tbsp paella spice mix 1 tbsp smoked paprika 500g paella rice 1.5 litre warm stock 6 – 8 large prawns 12 musselsInstructionsHeat the oil and add the chorizo and chicken pieces. Fry until the chorizo has rendered its fat and the chicken pieces are golden all over. Remove the chorizo and chicken from the pan, leaving the oil in the pan. Add the 2nd tablespoon olive oil and fry the onions and garlic until soft. Add the red pepper and fry for another 5 minutes until soft Add the tinned tomatoes, spice mix and paprika mix and fry the mixture for about 8 minutes until thickened, stirring constantly. Add the rice and mix through. Return the chorizo and chicken and mix with the rice. Add the stock and let the mix simmer for 20 minutes, stirring once a while. Place the prawns and mussels on top of the rice and cover the pan with foil. Let the mixture simmer for another 15 minutes over a low heat until the seafood is cooked and the stock has just been absorbed. Serve with lemon wedges.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/paella/ This is another recipe that I have developed for My Collections with products available on the site. My Collections is a treasure-trove of the best food, adventures and stories that the world has to offer. It’s the flavour of the unknown – an online wandering goods market of unique tastes, sensations and new adventures. Go have a look!

Christmas and Holidays

Peanut Butter, Caramel and Chocolate Tart

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

Karak Cheesecake

I am a latecomer to Karak and Lotus Biscoff biscuits but it has been pretty much love at first taste and this Karak Chai Cheesecake is a dessert I wanted to make ever since that first taste. Karak has its origins in Indian and Pakistani households where Masala Chai is a way of life. Roughly translated as “tea with spices”, the flavourful and milky tea has become part of Qatari tradition. I saw a post on Ayesha Mayet’s Instagram feed about Karak tea and she kindly sent some tea for me to try. Also in the parcel was a pack of Lotus Biscoff biscuits I have never tasted before. The combination of the spicy and sweet cardamon infused tea and crunchy biscuits were delicious. I immediately thought the taste combination of the tea and biscuits could make a delicious creamy dessert, a “fridge tart”, a cheesecake or something along the lines of a tiramisu. I wanted to keep the dessert easy so decided to make individual cheesecakes served in glasses. Layers of crunchy biscuits, creamy karak cheesecake mix of cream cheese, yoghurt, vanilla and double cream with a dollop of melted Lotus Biscoff spread on top. All crowned with another biscuit.  I kept the added sugar to the minimum, the tea mix and biscuits are quite sweet, but do taste as you go along. You could easily make the dessert in a large glass bowl, trifle style. Quick, easy and so delicious. The plate used in the images is a piece from my handmade tableware. Each piece is handmade by myself, with the focus of the pieces are on textures, forms, shapes and colours, indulging in the beauty of perfect imperfections, thereby ensuring no two pieces are alike.  Click here to view the current selection of pieces. I hope you enjoy this recipe for Karak Cheesecake. If you’ve made it, share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoyed.   If you are looking for more quick, easy delicious meal ideas, I have a new e-cookbook, EVERYDAY TRAYBAKES, and it is now available as a digital download. The aim of the 18 recipes in EVERYDAY TRAYBAKES is to spark fresh cooking inspiration with new ideas and interesting flavour combinations. From Asia to the Middle East and Mediterranean, while firmly remaining within the realm of easy cooking, the book is proof that delicious, wholesome meals do not need hours of prep. The recipes range from unpretentious weeknight family dinners, spur of the moment entertaining, easy breakfasts for a crowd and modern ideas with vegetables. No book of mine will be complete with a sweet ending and there are 4 sweet baking recipes that require no special baking skills, in fact the pudding is mixed in the dish you will bake it in. Recipes include Thai Green Curry Spatchcock Chicken, Oven Baked Masala Omelette with Paneer, Salmon and Leek Traybake with Herb Dressing, No Boil Pasta Bake with Shiitake Mushrooms and Pangrattato, Sichuan Pepper Chicken and Potatoes, Rocky Road Squares and Vanilla Milk Soak Sheet Cake You can get the book by clicking here  ** Add Drunk and Hungry to your EVERYDAY TRAYBAKES purchase and only pay R120 ($8) for both books

Caprese Sandwich

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

Ukrainian Garlic Bread

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

Deli

Kale Chips

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

Chocolate Dukkah

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

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

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

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 

Desserts

Peppermint Crisp Mug Cake

When the cake craving hits and the last thing you feel like is baking, mug cakes are the instant gratification solution. And this Peppermint Crisp Mug Cake combines that easy fix with South Africa’s most popular chocolate bar. My recipe is a combination of recipes from The Kate Tin, Half Baked Harvest and the book Mug Cakes by Joanna Farrow (that my eyes fell on when I was attempting some lockdown yoga poses in my apartment the other morning). It plays with the flavours of chocolate and mint cracknel you get in the peppermint crisp bar and the caramel that forms part of the iconic peppermint crisp tart. For this recipe, I remove the mint cracknel from the chocolate bar and place the chocolate inside the batter before it goes in the microwave. The mint cracknel is reserved to go on top of the cake with whipped cream and a drizzle of homemade or shop-bought caramel sauce. Make life easier for those late-night cake emergencies by mixing a large batch of the dry ingredients and storing the premix in a jar. And when that craving hits, scoop out a few tablespoons of the premix, mix with the oil, milk and egg and you have your mug cake batter ready in a flash. Peppermint Crisp is a popular chocolate bar in South Africa and the Peppermint Crisp Tart is an age-old classic dessert that everyone seems to love and never grow tired of. It’s not fancy at all, and basically just whipped cream mixed with a tin of caramel treat (dulce de leche), spooned over a tennis biscuit base and topped with crushed peppermint crisp. A while ago the manufacturers of Peppermint Crisp announced that they would discontinue one of the sizes the chocolate comes in. Only for it to become a rumour that the chocolate would be discontinued which created a storm on social media of upset citizens asking how are they supposed to make the tarts now. I am pleased to introduce my new cookbook, Drunk and Hungry available as an epub download. As the title states, the book consists of easy and flavourful recipes for when you find yourself drunk, and hungry. Savoury, sweet, vegan, vegetarian, bacon, cheese, spice, and carbs are packed into 15 easy recipes to satisfy your hunger while tantalising your tastebuds. You can purchase the book by clicking on this link and all you need to read it is a free epub reader such as Apple Books, Fullreader or similar. Need more peppermint crisp fixes? Check out this hugely popular Peppermint Crisp Ice Cream Cake and this divine Peppermint Crisp Cheesecake. I hope you enjoy this recipe for Peppermint Crisp Mug Cake. If you’ve made the recipe do share it by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoyed. Print Yum Peppermint Crisp Mug Cake Ingredients45ml vegetable oil 45ml milk 15ml strong coffee ½ tsp vanilla extract 1 large egg 65ml self raising flour 30ml sugar 30ml cocoa powder ¼ tsp salt 49g bar peppermint crisp, broken in pieces (use about half a bar per serving) Whipped cream and caramel sauce to serve InstructionsPlace the oil, milk, coffee, vanilla and egg in a 250ml capacity mug and whisk Add the flour, sugar, cocoa powder and salt, whisking until just combined Remove some of the mint cracknel from the chocolate pieces and push the chocolate into the middle of the batter Microwave on full power for 1 minute 45 seconds and let the cake stand in the microwave for another 15 seconds (this is in a 850W microwave) Remove and let the pudding cool down for a few minutes Drizzle with some caramel sauce and a dollop of whipped cream Sprinkle with the mint cracknel and serve Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/peppermint-crisp-mug-cake/

Panettone and Coffee Ice Cream Cake

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

Raw Chocolate Pudding with Sweet Dukkah

I have to admit this is a recipe I never thought I would make. I find vegan and raw “cooking” interesting but always said I draw the line at using avocado as dessert. But this recipe for Raw Chocolate Pudding with Sweet Dukkah was part of the recipe when I discovered the fantastic Chocolate Dukkah I posted a few weeks ago. The chocolate pots on Faring Well looked so delicious I decided to try it and see what it tastes like.It is smooth and creamy and certainly chocolatey. But you have to make sure you are using the best avocados you can find and the best quality cacao powder as the taste of the pudding will be compromised. Use perfectly ripe avos that are not stringy and with no dark spots. The taste of the dark spots will come through in the pudding. I tweaked the recipe and replaced the almond milk with coconut milk. I refrigerated the coconut milk to scoop off the cream as a topping and used the left over milk/water to mix with the avo. I used maple syrup to sweeten the dessert but think a mashed banana or two is a great option to sweeten the pudding. To intensify the chocolate flavour, I added some espresso powder to pudding mix. If you do not want or have to keep it vegan you can replace the coconut milk and cream with a dairy alternative. I do think the pudding needs texture so sprinkle it with the chocolate dukkah or some chopped toasted nuts of your choice. 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 Raw Chocolate Pudding IngredientsPudding: 2 medium avocados ½ cup coconut milk (left over from making the cream as below) 4 tbsp best quality cacao powder 2 tbsp maple syrup (or more to taste) 1 tsp vanilla extract ¼ tsp instant espresso powder good pinch of cinnamon pinch of salt Cream Topping: cream from 1 can full fat coconut milk (see instructions below) InstructionsMake the coconut cream by chilling the can of full fat coconut milk for 24 hours (this allow s the cream to separate from the coconut water Open and scoop out the thick cream, give it a good stir and place in the fridge Make the pudding by blending all the ingredients together and chill for an hour or so until ready to serve Spoon a dollop of the coconut cream on top and sprinkle with some chopped nuts Adapted from Faring WellSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/raw-chocolate-pudding/ Click here for more chocolate recipes More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

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      

Fast and Easy

Grilled Corn with Spicy Lime Butter

This recipe for Grilled Corn with Spicy Lime Butter came about with me opening the fridge to see how I could spice up the usual grilled corn with a bit more that just butter and salt. I have never been to Mexico where elotes are classic street food so at the time did not know I was actually just imitating quite a popular dish. I am used to only eat corn on the cob slathered with butter and sprinkled with some seasalt. The sweet and salty combination with the richness of the melted butter proves once again that simple can be really delicious. But the mood grabbed me and I decided to add some extras to the usual butter and I think the outcome is really good. It is also one of those recipes that’s not really a recipe but more of a suggestion. You can add and omit any ingredients as you please. This version is a combination of equal amounts butter and cream cheese (or creamed cottage cheese), a good dash of hot chilli sauce, honey and lime juice. Add to that some freshly chopped parsley and you are set. You could replace the cream cheese with a hard cheese like parmesan (that would be so good), add some fresh garlic and swop the parsley for some chives or coriander. Any leftover butter is a good thing. Slather it on top of some baked potatoes or a piece of toasted sourdough bread. Enjoy! We’ve had a number of enquiries so our next Food Photography Workshop will take place on Saturday the 17th of February 2018. 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 Corn with Spicy Lime Butter Ingredients70g butter (softened) 70g cream cheese/creamed cottage cheese 1 tsp hot chilli sauce (or more to taste depending on the sauce you use) 1 tsp honey 1 tsp lime juice good pinch of sea salt and some ground black pepper small handful of chopped fresh parsley InstructionsMix all the ingredients, taste and add more hot sauce, honey or lime juice as preferred Spread over just grilled corn on the cob Enough for 4 – 6 ears of cornSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/grilled-corn-spicy-lime-butter/ A few other of my favourite vegetable recipes : Pumpkin Soup with Roasted Red Pepper Salsa Garlic Buttered Cauliflower Mash Tabbouleh More photos, food and travel stories on: Instagram Pinterest Twitter Facebook  

Ostrich and Mushroom Stroganoff

This post is in collaboration with La Motte Wine Estate. It’s a wintery, rainy week here in Cape Town so comfort food is a given (and a requirement). And since old school is still very much cool, this Ostrich and Mushroom Stroganoff is a delicious South African twist on a classic dish that is always welcome at the family table. Enjoyed with a glass of La Motte Cabernet Sauvignon 2018, an elegant, typically South African style Cabernet Sauvignon, you can have a special wintery meal on the table in about 30 minutes. Stroganoff originated in 19th century Russia, a dish of beef strips cooked in a sour cream sauce with mushrooms and onions. Since then the dish has traveled far and wide across the globe to China, Hong Kong, the USA, Brazil, Sweden and Japan with many variations from the original beef strips. In this Ostrich and Mushroom Stroganoff version, I replaced the beef with ostrich fillet, for a local South African flavour and replaced the sour cream with creme fraiche. To me, paprika and mustard is a must and while there are varied opinions about serving the stroganoff with rice or noodles I like to serve it with tagliatelle. Make it a vegetarian meal by increasing the mushrooms to 750g and omitting the meat. A delicious veggie version that pairs well with the wine. The La Motte Cabernet Sauvignon is a natural partner to beef thanks to its prominent minerality, firm tannins and flavourful intensity and as ostrich has a similar flavour to beef it works as a variation. The wine goes well with almost any other meat – slow-roast lamb, pork, venison, marinated rib-eye steak, rare beef, braised short ribs or serve it with some of these veggie recipes such as Pumpkin Soup with Roasted Pepper Salsa, Savoury Oatmeal with Poached Egg, Crispy Shallots and Aleppo Pepper, Gnocchi alla Romana. I hope you enjoy this recipe for Ostrich and Mushroom Stroganoff. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoyed. Print Yum Ostrich and Mushroom Stroganoff Ingredients500g ostrich fillet, sliced in thin strips oil for frying 1 large onion, chopped 2 cloves garlic, mashed 30ml La Motte Cabernet Sauvignon 2018 1 knob butter 250g mushrooms, sliced 1 tsp paprika 1 tsp dijon mustard 125ml warm beef stock 125ml creme fraiche Salt and black pepper to season chopped parsley to serve tagliatelle to serve InstructionsHeat some oil in a heavy based cast iron pan Fry the ostrich strips in batches until sealed and brown Remove with a slotted spoon and set aside Deglaze the pan with the wine, scraping loose all pieces stuck to the bottom of the pot Lower the heat, add a splash more oil and fry the onions and garlic until soft and translucent Remove the onions and garlic and add to the ostrich strips Add the butter and let it melt Add the mushrooms and fry until soft Add the paprika and mustard and cook for a few minutes more Add the ostrich and onion mix Add the stock and creme fraiche, give it a good stir and cook until heated through Add more stock if you want more or a thinner sauce Season well and serve with tagliatelle Sprinkle with chopped parsley Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/ostrich-and-mushroom-stroganoff/

Orecchiette with Broccoli Sauce

Orecchiette with Broccoli Sauce was one of my favourite meals on a recent trip to Italy. Shaped like small ears, the pasta comes from Puglia, the southeastern region of Italy. I did not have the pasta in Puglia, rather in Bologna in the Emilia-Romagna region in the north of Italy. Of course, my Italian friends were quick to point out (with somewhat raised eyebrows) that I had pasta that was not from the area that was in at the time. I got the meal from a small pasta takeaway called Pasta Fresca Naldi. It is a tiny shop run by two grannies, offering freshly made pasta everyday at really affordable prices. Options include the classics from the area such as lasagna and tortellini en brodo and I went back a few times to work my way through the menu. The tortellini en brodo is fantastic but the lasagna just OK. I prefer my version with far too much cheese sauce. But it’s the Orecchiette with Broccoli Sauce that was the best of the bunch. I was thrilled when I found a bag of dried orecchiette at Giovanni’s two weeks ago so that I could recreate the dish at home. It’s hard to believe that the simplest of ingredients can make something so delicious but as we all know, that is something the Italians do so well. All you have to do is simmer the broccoli in stock with some garlic and dried chilli flakes and cook it down to thick sauce. Add a bit of the water the pasta cooked in to make it creamier, add grated parmesan cheese and it is ready. The dried chilli flakes is a must and I think the lemon zest lifts the flavours beautifully. Flavourful, filling and a breeze to make. I hope you enjoy this recipe for Orecchiette with Broccoli Sauce. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Follow along on my Instagram stories for the next week as I visit Sarajevo (also referred to as the Jerusalem of Europe) and share the tastes and flavours I hope to discover in this fascinating city. 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 Orecchiette with Broccoli Sauce Ingredients250g orecchiette pasta 2 tbsp Baleia Extra Virgin Olive Oil 4 garlic cloves mashed a good pinch chili flakes (to taste) 350g broccoli florets broken into very small florets 500ml warm vegetable stock 100g grated parmesan cheese lemon zest to serve InstructionsIn a heavy based saucepan, saute the garlic and chili flakes in the olive oil, over medium heat until soft, about 2-3 minutes Add the broccoli and broth Bring to a boil and then simmer, mashing the broccoli pieces with a wooden spoon each time you stir Keep simmering until half of the liquid evaporates and you have the consistency of a thick sauce, about 15 minutes (you can also use a vegetable masher to help it along) While the sauce simmers, cook pasta according to directions, and save some hot pasta water when you drain. Mix in some of the pasta water to make the sauce creamier and slightly thinner Add the pasta to the sauce and toss well Season and stir in 75g of the cheese and give it a final stir Let stand for about 5 minutes and divide among bowls and top with the rest of the cheese and some lemon zest Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/orecchiette-broccoli-sauce/ More photos, food and travel stories on: Instagram Pinterest Facebook A few more of my favourite pasta recipes : Macaroni and Cheese Cake Roasted Romanesco and Cauliflower Pasta Sardine and Fennel Pasta  

Peppermint Crisp Mug Cake

When the cake craving hits and the last thing you feel like is baking, mug cakes are the instant gratification solution. And this Peppermint Crisp Mug Cake combines that easy fix with South Africa’s most popular chocolate bar. My recipe is a combination of recipes from The Kate Tin, Half Baked Harvest and the book Mug Cakes by Joanna Farrow (that my eyes fell on when I was attempting some lockdown yoga poses in my apartment the other morning). It plays with the flavours of chocolate and mint cracknel you get in the peppermint crisp bar and the caramel that forms part of the iconic peppermint crisp tart. For this recipe, I remove the mint cracknel from the chocolate bar and place the chocolate inside the batter before it goes in the microwave. The mint cracknel is reserved to go on top of the cake with whipped cream and a drizzle of homemade or shop-bought caramel sauce. Make life easier for those late-night cake emergencies by mixing a large batch of the dry ingredients and storing the premix in a jar. And when that craving hits, scoop out a few tablespoons of the premix, mix with the oil, milk and egg and you have your mug cake batter ready in a flash. Peppermint Crisp is a popular chocolate bar in South Africa and the Peppermint Crisp Tart is an age-old classic dessert that everyone seems to love and never grow tired of. It’s not fancy at all, and basically just whipped cream mixed with a tin of caramel treat (dulce de leche), spooned over a tennis biscuit base and topped with crushed peppermint crisp. A while ago the manufacturers of Peppermint Crisp announced that they would discontinue one of the sizes the chocolate comes in. Only for it to become a rumour that the chocolate would be discontinued which created a storm on social media of upset citizens asking how are they supposed to make the tarts now. I am pleased to introduce my new cookbook, Drunk and Hungry available as an epub download. As the title states, the book consists of easy and flavourful recipes for when you find yourself drunk, and hungry. Savoury, sweet, vegan, vegetarian, bacon, cheese, spice, and carbs are packed into 15 easy recipes to satisfy your hunger while tantalising your tastebuds. You can purchase the book by clicking on this link and all you need to read it is a free epub reader such as Apple Books, Fullreader or similar. Need more peppermint crisp fixes? Check out this hugely popular Peppermint Crisp Ice Cream Cake and this divine Peppermint Crisp Cheesecake. I hope you enjoy this recipe for Peppermint Crisp Mug Cake. If you’ve made the recipe do share it by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoyed. Print Yum Peppermint Crisp Mug Cake Ingredients45ml vegetable oil 45ml milk 15ml strong coffee ½ tsp vanilla extract 1 large egg 65ml self raising flour 30ml sugar 30ml cocoa powder ¼ tsp salt 49g bar peppermint crisp, broken in pieces (use about half a bar per serving) Whipped cream and caramel sauce to serve InstructionsPlace the oil, milk, coffee, vanilla and egg in a 250ml capacity mug and whisk Add the flour, sugar, cocoa powder and salt, whisking until just combined Remove some of the mint cracknel from the chocolate pieces and push the chocolate into the middle of the batter Microwave on full power for 1 minute 45 seconds and let the cake stand in the microwave for another 15 seconds (this is in a 850W microwave) Remove and let the pudding cool down for a few minutes Drizzle with some caramel sauce and a dollop of whipped cream Sprinkle with the mint cracknel and serve Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/peppermint-crisp-mug-cake/

Grains, Pulses and Starches

Parsnip, Potato and Leek Gratin

This is special occasion food. In this Parsnip, Potato and Leek Gratin, humble root vegetables are baked in loads of cream with garlic and gruyere cheese to end up as a luxurious dish fit for kings and everyone else. Parsnips have never been high on my list of veggies but I found a beautiful bunch at the OZCF market a few Saturday mornings back, photographed them (of course) and then searched around for a recipe I could use. One of my favourite bloggers is Sylvia who blogs at Feasting at Home and she had this delicious looking recipe on her blog. As always it is impossible to resist any of her recipes as not only is the photography beautiful, her recipes are always interesting and delicious. I have made a few of Sylvia’s recipe before, my favourite being a recipe for Portuguese Chicken and Potatoes that I used as inspiration for my Best Peri Peri Chicken Ever. Which really is the best Peri Peri Chicken ever. The Parsnip, Potato and Leek Gratin is very rich but so good. There is a sweet earthy flavour coming from the parsnips. You need to be aware that the parsnips cook longer than potatoes so they need to be sliced thinner than the potatoes so that the gratin is cooked through at the same time. If not, recover with foil and bake for another 15 minutes or so to get the parsnips cooked. I think the gratin will be a great side dish with a special Sunday roast. Serve with loads of green veggies to make up for all that cream and cheese. Enjoy! **Disclaimer – Cheese provided by Kasselshoop Cheesemakers  and Olive oil provided by Baleia Extra Virgin Olive Oil I am proud to be associated with Baleia Extra Virgin Olive Oil and Kasselshoop Cheese and use it whenever a recipe allows. 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.  Kasselshoop’s traditional cheese is produced on the Kasselman family farm, Klein Soebattersvlakte. The farm is situated on route to Stilbaai in the heart of “fynbos” country. Here, four generations of Kasselman’s have been breeding Jersey’s known for the rich and creamy milk they produce. Print Yum Parsnip, Potato and Leek Gratin Ingredients2 leeks, washed and thinly sliced 3 large cloves garlic, mashed Baleia Extra Virgin Olive Oil 500g parsnips, peeled and thinly sliced 500g potatoes, peeled and thinly sliced but not as thin as the parsnips 100g Kasselshoop Cheddar Cheese, grated 100g gruyere cheese, grated 750ml pouring cream 1 tbsp flour 1 ¼ tsp salt ¼ tsp ground nutmeg freshly ground black pepper fresh thyme leaves InstructionsPreheat the oven to 200 degrees C and grease a baking dish of approx 23cm x 30c in size Fry the leeks and garlic with a good glug of olive oil over a medium heat for about 5 minutes Layer half the parsnips, potatoes and all the leeks in the baking dish and sprinkle with half of the cheese, reserving the bigger slices of parsnips and potatoes for the final layer Press down firmly and place a last layer of parsnip and potato slices in overlapping rows and press down again Using the same pot you used for the leeks, heat the cream and whisk in the flour, salt, nutmeg and black pepper When the cream just comes to a simmer, pour over the layered vegetable, slanting the baking dish to all side to get the cream in all over the slices Sprinkle the remaining cheese over the top, dot with a few leaves of thyme Cover securely with foil and bake for 60 minutes Remove the foil and pierce with a fork. The parsnips should be al dente (If not place back in the oven (covered) for another 15 minutes until al dente) Remove the foil (don’t worry if the sauce looks watery and thin) and bake uncovered for 15 minutes until golden and bubbly Let the gratin sit for 15 minutes to set and thicken before serving Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/parsnip-potato-leek-gratin/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube A few other of my favourite vegetable recipes : Pumpkin Soup with Roasted Red Pepper Salsa Garlic Buttered Cauliflower Mash Tabbouleh  

Tabbouleh

It was only when I arrived in Beirut I discovered Tabbouleh is not a grain salad with some herbs. Quite possibly the national dish of Lebanon, it is much rather a beautiful deep green, fresh herb salad with some grains. Neither did I  know that you eat the salad with romaine lettuce or tender white cabbage leaves, scooping up the salad with its lemony olive oil dressing, which I think is the most wonderful way of eating the salad. They say food always tastes better when using your hands and this is such a tasty example. (I used some cos lettuce leaves for the photos which sort of worked but I found they were not sturdy enough.)  This recipe was generously given to me by Kamal Mouzawak. Kamal is the brainchild behind Souk El Tayeb and subsequently Tawlet. He started Lebanon’s first farmer’s market, bringing together producers from different communities within Lebanon, a country mostly known for its wars,  to showcase and share their food, traditions and hospitality. Not only does the market highlight local traditions and foods but celebrate them and plays a definite roll in uniting people. From the market, Tawlet was born a number of years later. A beautiful, modern and airy restaurant but also a social business where profits support local farmers, cooks and producers. Any given day will have another cook in the kitchen. Each day a cook from a different area cooks the food from his or her area, telling the story of that area.  For more photos of my visit to Souk El Tayeb and Tawlet click here and here. I found Kamal and his team’s work so inspirational during my visit to Beirut. And think that the work that they do in Beirut and further afield in Lebanon can be duplicated anywhere in the world. How much do we know of the other communities we share our cities and countries with? And how good would it be to explore, reconcile and get to know them through our common love for food. Back to the Tabbouleh and I need to quote the unchangeable rules of Tabbouleh I received from Kamal : No tabouleh without plenty of parsley, only flat-leaf parsley. Only burghul is used, no other cereal. tabouleh and couscous do not go together – they are complete strangers. There is no room for shrimp, or other fish or indeed any animal product in tabouleh. And one last thing : The tabouleh should be juicy, without swimming in liquid. It is a fresh, slightly acidic salad. Print Yum Tabbouleh Ingredients2 bunches of parsley (about 150g each) a small bunch of mint (about 75g) 2 medium sized spring onions 1 large ripe tomato 1/2 glass fine burgul the juice of 2 lemons 1/3 glass olive oil salt and pepper romaine lettuce or white cabbage leaves to scoop up the saladInstructionsRinse the burgul, drain, and keep it covered in a little water to soak for about 30 minutes. Strip the mint leaves off the stalks. Wash the parsley, mint, tomato and onion and shake off excess water Dice the tomato and add to the burghul. Finely chop the parsley, then the mint, and mix with the burghul and tomato. Finely chop the onions, then add to the rest of the ingredients. Season with salt and pepper. Dress the salad with lemon juice, olive oil and more salt as necessary. Adapted from Kamal MouzawakSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/tabbouleh/

Sesame Wafu Dressing

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

Polenta Parmesan Chips

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

Ice Cream

Doughnut Ice Cream Sandwiches

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

Salted Fudge and Tahini Ice Cream (no churn)

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

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 

Peanut Butter Chocolate Chip Ice Cream

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

Proteins

Gooseberry Ceviche

There are few dishes so refreshing and zingy as ceviche. The idea of adding the gooseberry came from the delicious marron and gooseberry consome dish we had at The Tasting Room a few weeks ago. I thought the fruity tartness will be a great addition to the lime juice in the dish.

Pork Belly Kebabs

Another long weekend and your braai is going to love these Pork Belly Kebabs. And if you do not have the pleasure of a long weekend do keep these in your arsenal of dishes worth barbecuing. I think this is such an interesting twist on Pork Belly – the food trend which seems to continue unabated. Pork Belly and Cauliflower have probably doubled in price since it has become so fashionable to make and eat. These kebabs are delicious and a wonderful Asian inspired alternative recipe for the usual pork belly dishes or to replace the usual kebabs you might have on the barbecue. A little bit of pre-planning is required as the meat has to marinate a bit but do it first thing in the morning and by lunch time they are ready for the fire. Do not slice the strips thicker than 1cm to ensure the meat cooks through and the marinade permeates the meat. Also make sure you use a light soy or reduced salt soy to ensure the marinade is not too salty and if you are using wooden skewers soak them in water for a while to ensure they do not catch alight while on the barbecue. And feel free to play with the ingredients, more ginger and a dollop or two of hoisin or spicy sriracha sauce will as lip-smacking delicious. A reminder of our Food Photography Workshop next month the 24th. Join us for a creative day in one of the most beautiful spaces, Isabella Niehaus’ home on the dune. There are still a few spots left and more details can be found here. Print Yum Pork Belly Kebabs Ingredients1kg pork belly, bone and skin removed but with some fat left Marinade 150ml cup reduced salt or light soy sauce 100m water 3 cloves of garlic, mashed 3 tablespoons honey 2 tablespoon sesame oil 1 thumb fresh ginger, peeled and finely grated 1 fresh chili, chopped (optional) 1 lemon grass stem, bruised chopped spring onions and toasted sesame seeds for garnish 8 – 10 kebab sticksInstructionsSlice the pork belly in 1cm thick and 5cm long slices. Make the marinade by whisking all the ingredients except the lemon grass stem Pour the marinade over the pork belly, add the lemon grass stem and let it marinate in the fridge for at least 6 hours or overnight Remove the pork from the marinade and thread the strips on the kebab sticks Grill on a griddle pan or on the barbecue turning on each side until cooked throuSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/pork-belly-kebabs/ This is another recipe that I developed for My Collections with products available on the site. My Collections is a treasure-trove of the best food, adventures and stories that the world has to offer. It’s the flavour of the unknown – an online wandering goods market of unique tastes, sensations and new adventures. Go have a look!

Monkey Gland Rump Kebabs

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

Smoked Snoek Empanadas

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

Salads

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

Donut Peach and Tomato Salad

This Donut Peach and Tomato Salad recipe is more of a non-recipe than a recipe. I saw donut peaches in the shops and as I have never tried them before I bought some to taste, and from there I made this salad. A summery combination of juicy peaches, fresh tomatoes, torn bocconcini and thinly sliced red onion. Topped with some torn fresh basil and a simple dressing of extra virgin olive oil and balsamic vinegar. Serve as a light meal on its own- especially in this Cape Town February heat – with a handful of roasted nuts and seeds. Or as an accompaniment to lemony grilled chicken breasts or poached sustainable fish. The donut peach, also known as the “flat peach” or “Saturn peach” originated 200 years ago in China. According to Wikipedia, the peach was introduced to the USA in 1871 and gained popularity in the 1990’s. I also found this bit of its history on Bon Appetit: Though the trees were originally intended for home gardeners, flat peaches growing in Washington were eventually brought to the attention of Frieda’s Specialty Produce, the company credited with making the produce section of the American grocery store infinitely more colorful and flavorful (they introduced spaghetti squash, kiwi, alfalfa sprouts, and hundreds of other fruits and vegetables to the US market). Karen Caplan, Frieda’s President and CEO and daughter of founder Dr. Frieda Caplan, remembers sitting in the conference room when a salesperson representing the farm pulled out the flat peaches. “Oh my God! They look like doughnuts!” And so the peach was named. In 1986, Frieda’s Specialty Produce trademarked the Donut name and enjoyed exclusivity as the flat peach purveyor for about a decade. With its juicy sweetness and eye-catching shape, “the Donut Peach “was a dream come true,” Caplan told me. “It was just a darling.”  I hope you enjoy this recipe for Donut Peach and Tomato Salad. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred Need some more salad inspiration? Click here Print Yum Donut Peach and Tomato Salad Ingredients4 donut peaches, cut into chunks 400g multi coloured baby/cocktail tomatoes, halved 150g bocconcini 1 red onion, thinly sliced 10 basil leaves, torn Dressing 30ml extra virgin olive oil 30ml balsamic vinegar sea salt flakes and black pepper to season InstructionsMake the dressing by whisking the extra virgin olive oil and balsamic vinegar, and set aside Arrange all the ingredients on a platter Drizzle the dressing over the salad and seasonSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/donut-peach-and-tomato-salad/ The Heinstirred Greeting Cards Range has been launched. Inspired by fusing food and nature, distinctive images were photographed and set in original heart-shaped designs. Click here for all the details of the range now available.

Fennel Orange Salad

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

Salsa Verde Pasta Salad

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

Soups

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  

Pumpkin Soup with Roasted Pepper Salsa

I have not posted a single soup recipe this winter and have been searching for inspiration for a while now but could not find anything that really grabbed me. That was until Cherie Antrobus came to the rescue with her recipe for Pumpkin Soup with Roasted Pepper Salsa I spent last weekend in Cradock as a guest at the Schreiner: Karoo Writer’s Festival. My dear friend and award winning travel blogger, Dawn Jorgensen, who blogs as The Incidental Tourist, had asked me to be part of her Social Media Workshop she was presenting at the festival. Well, that is the official line. I kind of invited myself when I heard she was going to the Karoo (which with Italy is my favourite place in the world). Dawn presented an impressive workshop on the main social media platforms and how you can use it for any kind of business you might be in. I talked a bit about blogging, how Heinstirred started and how I use social media to create awareness of my work and to generate traffic to the blog. The Schreiner: Karoo Writer’s Festival is an annual event held in the Karoo town of Cradock. It is a wonderful and busy program of book launches, workshops, lunches, walks, presentations, interviews, films and music over 4 days. This year saw Niel Stemmet, Chris Marais and Julienne du Toit, Deon Meyer, Toast Coetzer, Patricia Glyn and Randall Wicomb amongst others, delight audiences with their words and stories. What I loved about the festival is how informal it is, making it so easy to approach the writers for a quick conversation and they were just too happy to reciprocate. We stayed at Die Tuishuise & Victoria Manor which has been lovingly restored and taken care of by the Antrobus family. The Victoria Manor was built in 1848 and we were lucky enough to call one of the adjoining cottages in Market Street, the Victoria Cottage, our home for the weekend. There is something magical about Karoo hospitality and its people. It takes you in, wraps its arms around you and takes such good care of you. A week later, you find yourself wanting to go back and experience it all over again. It was at dinner one evening that I tasted this pumpkin soup. We had finished the social media workshop a bit earlier and as fun as it is, it is quite a long and tiring day. I had my glass of wine sorted and proceeded to get a bowl of the soup. As I returned to the table, Cherie asked if I had added the salsa. In my hunger I did not even look at the condiments so went back for a second helping of the soup, this time with the salsa. It elevates the humble soup to something else. So much so that I doubt I will make a pumpkin soup without the salsa again. Cherie told me she got the recipe from her friend Clive Belcher who served it a party one evening. I then proceeded to gently twist her arm to pass the recipe on to me. It is just too good not to share! The garlicky and smoky sweetness of the peppers, the slight sour hits of apricot and the heat of chilli works superbly with pumpkin. I tweaked the recipe slightly and also roasted the pumpkin before adding it to the stock, as roasting the vegetable intensifies the flavour. I did not have chilli oil and finely chopped a fresh chilli and added it to the salsa. Again the heat is a personal preference and you need to add more or less chilli as it suits your palate. But I do think a little bit of heat is essential. For more details or to keep up to date with the 2015 Karoo Writers Festival and the Karoo Food Festival visit and like their Facebook pages: Karoo Writer’s Festival & Karoo Food Festival

Thai Coconut Broccoli Soup

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

Khmer Chicken Soup and Feasting off the Beaten Track in Cambodia

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

Vegetables, Vegetarian & Vegan

Quinoa Fritters with Avo Salsa

I am firmly in the camp that believes the only interesting thing about quinoa is the spelling. But once in a while against my better judgement I end up buying a pack and then have to look at it every time I open the cupboard. On the last look I decided to try and make something interesting as camouflaging it in a salad does not work. I devised these fritters and they are really tasty. I decided to go the whole hog and made it gluten free and used some almond flour which I had but any standard flour or gluten free flour would work. Print Yum Quinoa Fritters with Avo Salsa Ingredients1 cup uncooked quinoa half a cup finely chopped broccoli 2 spring onions chopped 1 clove garlic, mashed 1 teaspoon lemon zest half a teaspoon mixed spice quarter teaspoon salt 150 ml almond flour 2 eggs, beaten oil for frying Salsa handful of parsley, roughly chopped 1 avocado, stoned and cubed 2 tomatoes, diced half a red onion thinly sliced 1 red chili chopped (optional) a good squeeze lemon juice salt and black pepper to seasonInstructionsCook the quinoa as per the packet instructions (do not add salt). Let it cool down and mix in all the fritter ingredients except the eggs. Mix in the beaten eggs and shape into fritters. (They won’t roll like a meatball so you have to shape them in your hands). Place on a baking tray covered in clingfilm and place in the fridge for at least an hour. Make the salsa by mixing all the ingredients and check the seasoning. Heat the oil in a pan and shallow fry the fritters until golden brown on each side. Place on wax paper to drain while you fry the next batch and keep warm. Spoon some salsa on top of each fritter and eat while still warm. Makes about 16 fritters If there are any leftovers, sprinkle each fritter with some grated cheese and heat in the microwave for a minute until warm and the cheese has melted. Top with salsa and eat as a quick snack. Wine suggestion from Conrad Louw: The rich creaminess of the avocado, together Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/quinoa-fritters-with-avo-salsa/ Wine suggestion from Conrad Louw: The rich creaminess of the avocado, together with the zesty lemon rind needs a wine with good acidity such as a Sauvignon Blanc. Yet, together with the nuttiness of the quinoa fritters, I will go very different and try something like Jordan’s The Outlier Sauvignon Blancâ. Being barrel fermented, it still retains its freshness and all the elements in the dish will be complimented by this savoury wine with its zesty fruit. More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Fried Cauliflower with Whipped Hummus Dip

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

6 Delicious Veggie Recipes for the New Year

It is January and healthier eating is top of mind for most of us after the last few weeks of holidays and festivities. The 6 recipes below are some of my favourite vegetable and vegetarian recipes that I hope will help make this month’s eating regime a bit more on the healthier side while still being interesting and delicious. These are recipes I have made numerous times and are  favourites that deliver on flavour, being fuss free and will keep everyone satisfied. The first dish of Roasted Butternut with Miso and Garlic is based on a recipe I found on Sylvia Fountain’s Feasting at Home blog.The roasted butternut is sweet, spicy and garlicky with savoury umami flavours that only miso can give to a dish. I think the recipe will make a really delicious soup so serve it with some crusty sourdough and dinner is sorted. Next up is Chef Loyiso’s Fried Aubergine with Goat’s Cheese. This young Cape Town chef takes one of my favourite vegetables and dresses it up with tomatoes, goats cheese and basil leaves for a vegetarian meal that is packed with flavour. I love these Tandoori Roasted Carrots and do not want to eat carrots any other way now. Turmeric is still the spice of the moment and these sweet vegetables easily handle all the spice it is coated with. Breakfast, lunch or dinner, these Fried Eggs in Garlicky Yoghurt is such a delicious vegetarian meal. I love the play of the cold of the yoghurt with the heat of the fried eggs, the warmth of the paprika and the saltiness of the feta cheese. Add to that the chewy texture of a slice of sourdough and you are speedily sorted with something really good to eat. I have to admit quinoa is not my favourite ingredient but these Quinoa Veggie Burgers with Avocado Tahini Dip are really delicious. Packed with veggies and no processed ingredients these make a great meatless meal and I am convinced it will keep all the carnivores at your table pretty happy and satisfied. Last and certainly not least is this recipe for Miso Roasted Aubergine is one of my favourite ways to eat aubergine. It is all kinds of delicious comfort food of savoury, sweet and spicy. The miso glaze is quick to make and elevates the humble egg plant to something truly delicious. Some good news for those readers who have asked, our next Food Photography Workshop will take place on Saturday the 17th of February 2018.  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. Here’s wishing you a delicious foodie 2018. I am looking forward to share some of my favourite recipes and flavours with you as we venture through the year ahead. Need more inspiration? Check out all the other VEGETABLE and VEGETARIAN recipes on the blog. More photos, food and travel stories on: Instagram Pinterest Twitter Facebook  

Vegan Chocolate Cake

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

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