Recipe Index

Heinstirred Recipe Index

Heinstirred Recipe Index

Filter recipes by category
Find newest recipes
Search all recipes

Baking

Espresso Meringue Mince Pies

This might be my Paula Deen moment. Not THAT moment but rather a deep frying cheesecake moment. I had to wonder if it is necessary to top a mince pie with meringue and the answer was yes, because it is Christmas! I do think these pies look exquisite and so festive. I used store bought fruit mince and my “go to” pastry from Tina Bester’s book Bake. It does not shrink down the sides of the tin and when you do the blind bake it does not have to be filled with beans. The pastry is a real winner and it has worked really well for the Lemon & Pomegranate Cheesecake and Chocolate and Orange Curd Tart. With a silky Italian Meringue crowning glory they are truly special. Serve them as a tea time treat on Christmas day with an espresso or glass of bubbly. But be warned, they are sweet and rich and I think the most ardent Xmas mince pie scoffer would be satisfied after just one.   Print Yum Espresso Meringue Mince Pies IngredientsPastry (you will only use half of it so pop the rest in the freezer for later use): 110g cold butter, cubed 100g castor sugar 1 large egg 250g flour Filling: 475g good quality fruit mince (shop bought) Meringue: 150g castor sugar 150ml water 3 egg whites pinch of cream of tartar 1 heaped tablespoon instant coffee powder dissolved in a teaspoon of waterInstructionsTo make the pastry: Combine the butter and sugar in a food processor and while still running add the egg. Add the flour and mix until it forms a dough. Cover with cling wrap and refrigerate for at least 1 hour. Preheat the over to 180 degrees C. Press the pastry into the tin cavities, refrigerate for 30 minutes and bake for 10 – 15 minutes until pale golden brown. (I usually let the pastry go over the edge and trim it down neatly in the pan once cooled down.) To make the meringue: Bring the sugar and water to a boil while stirring. Reduce the heat slighty and boil until it reaches 115 degrees C. Start beating the egg whites and cream of tarter in a clean bowl with an electric beater until soft peaks form. Continue boiling the syrup until it reaches 121 degrees C. Increase the speed of the beater and slowly pour the syrup into the meringue in a steady stream while beating the meringue. Reduce the speed until the meringue is thick and glossy and has cooled down to room temperature (about 15 minutes). Add the dissolved coffee and whisk for another minute until it is incorporated. Assemble: Fill each cooled pastry case with the fruit mince. Scoop or pipe the meringue on top of each tartlet (as high as possible!) and serve. Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/mince-pie-espresso-meringue/    

Almond Tahini Choc Chip Cookies

I’ve tried to bake with coconut flour a few times but have not had much success until these delicious Almond Tahini Choc Chip Cookies crossed my path. I found the recipe on Minimalist Baker, a blog I regularly look at for vegetarian and plant based recipe inspiration. The cookies are gluten free and not too sweet. Coconut flour is tricky to work with as it takes up much more liquid than a standard wheat flour and I find it can be quite a heavy in texture when baked. But it does another alternative for people who prefer to bake gluten free. I sprinkled a bit of sugar on top before baking to counter balance the bitterness of the chocolate and for some added texture. The batter did get a bit oily when I worked with it but the final result was a delicious cookie.  Some of the chocolate chips will fall out of the batter as you roll the cookies but just push them back onto each cookie. I prefered to use a 70% bitter chocolate so that the cookies have a good chocolate taste and added a bit of instant espresso powder into the mix since coffee, vanilla and chocolate is a fantastic combo. This recipe will yield about 18 – 24 cookies depending on the size you roll them. I have to say these Almond Tahini Choc Chip Cookies are so good eaten frozen. So  store them in the freezer once they have cooled down and eat them straight from the freezer. Enjoy!   Print Yum Almond Tahini Choc Chip Cookies Ingredients200ml almond butter 50ml tahini 1 tsp vanilla extract ½ tsp espresso powder 50g soft brown sugar 2 eggs ½ tsp sea salt 1 tsp baking powder 4 tbsp Baleia Extra Virgin Olive Oil 60g coconut flour 100g dark chocolate chips extra brown sugar to sprinkle InstructionsPlace all the ingredients except for the coconut flour and chocolate chips in a large bowl and stir to combine Add the coconut flour and mix well Stir in chocolate chips, cover, and refrigerate for an hour Preheat oven to 180 degrees C Scoop out tablespoons of the mixture and roll into balls the size of quail eggs Place them a few cm apart on a baking sheet lined with baking paper and press the balls down to flatten slightly Press any chocolate chips that have fallen off on top of each cookie Sprinkle with a pinch of brown sugar Bake for about 15 minutes a light golden brown and the tops of the cookies are dry Remove from oven and let it cool for 5 minutes and then transfer to a cooling rack Store in an airtight container up to 3 days or in the freezer up to 1 month I store them in the freezer and eat them straight from the freezer – they are delicious that way Adapted from The Minimalist Baker Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/almond-tahini-choc-chip-cookies/ ** Disclaimer: Olive oil provided by Baleia Extra Virgin Olive Oil I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples. A few more of my favourite chocolate recipes : Raw Chocolate Pudding with Sweet Dukkah   Gourmet S’mores 2 Ingredient Chocolate Cake More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube  

Lemon Yoghurt Cake

I only recently started baking with yoghurt and I must say I love the results it delivers. I like that the cake texture is a bit more denser but at the same time still remains light and moist. Not quite sure why this is but would take a guess that it is due to the fat and protein content of the yoghurt. And if like me, you always have some plain yoghurt in the fridge it really is not too much effort baking this, as all the other ingredients are basic ingredients we always have in the kitchen. I was looking at a lot of recipes before making this version and I am very happy with the result of the recipe I developed in the end. It really is an easy bake and pretty straightforward to make. It is not much more than sifting the dry ingredients, mixing the wet ingredients and then mixing it all together and popping in the oven. The loaf is also not overly sweet and the zesty sugary hit from the lemon glaze gives it just enough of that lip smacking zing to make it a special treat. And extra bonus is that it also freezes very well. I sliced the left over loaf into slices and froze it in a few ziplock bags. Each slice takes minutes to defrost (which is perfect for late night emergencies!) and I could not detect any change in texture or flavour. I used a 29cm x 14cm x 6.5cm loaf tin which yielded a loaf with a lowish height which makes it easier to slice. Print Yum Lemon Yoghurt Cake Ingredients2 cups flour 2 tsp baking powder 1 tsp salt 1 cup full fat plain yoghurt 1 cup sugar 3 eggs ½ cup vegetable oil 1 heaped tbsp lemon zest Glaze 2 tablespoons lemon juice 1 cup icing sugar lemon zest as garnishInstructionsPreheat oven to 180 degrees C. Grease and line a 29cm x 14cm x 6.5cm loaf tin. Sift the flour, baking powder and salt. In another bowl, whisk the yoghurt, sugar, eggs, oil and zest together. Add the dry ingredients to the wet ingredients and whisk until smooth. Pour into the prepared tin and bake for about 40 minutes until a skewer inserted into the cake comes out clean. Let the loaf cool down. Prepare the glaze by adding half the sugar to the lemon juice. Slowly add more sugar until you have the desired consistency and slowly pour over the loaf. Sprinkle with some more lemon zest, slice and serve. (I used a 29cm x 14cm x 6.5cm loaf tin which yielded a lowish height which makes it easier to slice.)Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/lemon-yoghurt-cake/  

How to make Almond Milk

This post about How to make Almond Milk comes from one of my favourite shoots of the year. It was one of those “play date” shoots I have with my friend and regular collaborator Caro de Waal where we worked on shooting a range of vegan milk images for my Stockfood portfolio. The creative energy just flowed that day and I think we managed to create some beautiful images which I wanted to share with this recipe for delicious home made almond milk. The recipe is super easy and I think the result so much better than store bought. You will require a little bit of planning as the nuts have to soak overnight (at least) but other than that it is pretty straight forward and besides for some cheese cloth and a food processor or blender, you don’t need any special equipment. There is no wastage as the leftover almond meal can be added to smoothies or your breakfast oatmeal. Spread the meal out on a baking tray and bake in a low oven until completely dry (about 3 hours) and add it to baked goods like muffins.  You can keep the dried meal in the freezer for up to 3 months. Print Yum How to make Almond Milk Ingredients1 cup raw almonds 2 cups fresh waterInstructionsPlace the almonds in a bowl and cover with water making sure all the nuts are covered Let the nuts soak overnight or for 24 hours Drain and rinse and place the nuts in a food processor or blender Add the 2 cups of fresh water Blend the nuts and water until you have a very find mixture – about 4 – 5 minutes Line a strainer with cheese cloth and pour the mixture into the strainer Gather the cloth and with your hands squeeze all the milk from the meal It should yield around 2 cups of milk Store the milk in the fridge for up to 2 days Refer to the blog post for ideas of what to do with the mealSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/how-to-make-almond-milk/

Breads

Tahini Choc Chip Banana Bread

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

Cheese and Onion Tray Bread and an Olive Oil Giveaway

The recipe for this Cheese and Onion Tray Bread comes from this year’s Donna Hay Fast Issue. It looked so good and the fact that it did not take a massive effort to make immediately appealed to me so I had to try it. I also love the fact that the tray bread allows you to get creative with all kinds of fillings. And to make it even more tempting, I have thought of an even quicker way to get the bread made. In the original recipe the dough isn’t kneaded but I kneaded the bread for another 5 minutes or so after it was mixed until I had a smooth dough. I did not have enough white cake flour so made a mix of white and wholewheat flour which was delicious and I have written the recipe like that but feel free to only use white flour (cake flour is absolutely fine). The 375ml water is an indication of how much water you would need since flour take up different quantities of water depending on the brand and where you are etc. I suggest to start with about 300ml of the 375ml and add more water until you have a dough that is not dry or sticky. This is a great tray bread to put in the middle of the table so everyone can tear off a piece. Serve it at a braai (barbecue) in stead of the usual garlic bread (think of it as  giant braaibroodjie) but it will be as good as a soup or stew. The bread is delicious and very moreish. The onions are sweet, the cheese rich and salty within the soft dough of the bread. The filling options are really endless. Reduce the onions and add some crispy fried bacon or chorizo. Add a lot more garlic and chopped fresh parsley for a full on garlic tray bread. Or add grated mozzarella for a oozy stringy cheese version. And if you want to simplify things even more, go to your favourite bakery and ask them for some dough that you can take home, then shape, fill, slice and bake. Enjoy! **GIVEAWAY** Two subscribers will each receive 2 bottles of Baleia Extra Virgin Olive Oil. All you need to do is make sure you are a subscriber to the blog (the option to subscribe is to the right of this recipe) and tell me when the first Baleia Extra Virgin Olive Oil was pressed and bottled by leaving a comment below before the 25th of August 2017. *The giveaway is only open to readers based in South Africa* We’ve changed the date of our next Food Photography Workshop, it will now take place on Saturday the 21st of October 2017. 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 Cheese and Onion Tray Bread and an Olive Oil Giveaway Ingredients450g cake flour 110g whole wheat flour 2 tsp dried yeast 1 tbsp caster sugar 1½ tsp salt 300ml – 375ml lukewarm water 60ml Baleia Extra Virgin Olive Oil Baleia Extra Virgin Olive Oil for frying 3 fat cloves garlic, mashed 3 large onions, thinly sliced 1 tbsp caster sugar salt and freshly ground black pepper to season 125g grated Kasselshoop Cheddar Cheese milk for brushing InstructionsPlace the flour, yeast, sugar, salt, about 300ml of the water and oil in a bowl and mix well to combine and a dough has formed. (Add more of the leftover water as needed) Mix with a dough hook or knead for another 5 minutes or so until the dough comes away cleanly from the sides of the bowl Cover with a damp tea towel and set aside in a warm place to rise until double in size (about an hour or so depending how warm it is) While the dough is rising, fry the garlic, onion, sugar and seasoning over a medium high heat until soft and golden brown – about 10 minutes or so Turn the dough out on a lightly floured surface and press into a 3cm thick rectangle Top with the onion mixture and grated cheese, fold the dough over like a book to enclose the filling and press the edges to secure the filling inside the dough Cut the dough into 7 equal portions and place cut side up on a well greased 20cm x 30cm baking tray Cover with a damp tea towel and set aside to rise again for 20 minutes While the dough is proving, preheat the oven to 200 degrees C Brush the proven dough with the milk and bake for 30 – 35 minutes until brown and cooked through and serve while warm Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/cheese-onion-tray-bread/ **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. A few more of my favourite bread recipes : Gourmet Stuffed Braai Loaf Cheesy Bacon and Chorizo Pull Apart Loaf More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Olive Oil Flatbreads with Fried Aubergine, Boiled Eggs and Harissa Mayo

This recipe for Olive Oil Flatbreads with Fried Aubergine, Boiled Eggs and Harissa Mayo is my own twist on a stunning image I saw on Instagram shot by Gareth Morgan for Tesco Magazine.  It looked so good and the flavour combinations so up my alley, I immediately set out to find the recipe. The recipe was a pita filled with boiled eggs, fried aubergine, red onion and the spicy, herby middle eastern sauce called zhoug. Zhoug is from Yemenite origin and a popular sauce in Syria and Israel. I think the first I tasted the sauce was in Beirut at Tawlet. I felt like baking bread so skipped buying the the pita breads and made my own olive oil flatbreads. Granted, a bit more effort than store bought pita bread but nothing beats freshly baked bread and these are ridiculously easy to make. The recipe for the flatbreads come from one of my favourite blogs, Milk and Honey I did not make my own zhoug but opted to make a harissa mayo that I knew would work well with the boiled eggs and the aubergine. There are many recipes out there for harissa if you want to make your own but I opted for a shortcut and used the harissa paste made by Pesto Princess. I always have a bottle of their harissa in the fridge and another one in the freezer as backup. It is such a great sauce to jazz up a meal. Liberally brush some sliced chicken breasts with the harissa, let it marinade, then flash fry and serve on top of a salad. Quick, easy and so good. These olive oil flatbreads make a fabulous vegetarian breakfast, lunch or dinner and you can get creative as you like with the toppings. The recipe is for 8 flatbreads and the toppings are for 4 so you will have some flatbreads left over for the quantity of toppings mentioned so just pop them in the freezer. Or double the quantity of the toppings. Enjoy! I hope you enjoy this recipe for Olive Oil Flatbreads with Fried Aubergine, Boiled Eggs and Harissa Mayo. If you’ve made the recipe share your dish with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Print Yum Olive Oil Flatbreads with Fried Aubergine, Boiled Eggs and Harissa Mayo IngredientsOlive Oil Flatbreads (makes about 8) 330ml warm water 1 tsp active dry yeast 400g flour, plus more for kneading and rolling out 2 tsp sea salt 2 tbsp Baleia Extra Virgin Olive Oil, plus more for the bowl Seasonings for flatbreads: Baleia Extra Virgin Olive Oil sesame seeds chilli flakes sea salt flakes Toppings for 4 flatbreads : 2 aubergines, sliced into 4-5mm slices 3 tbsp Baleia Extra Virgin Olive Oil 4 eggs, at room temperature ¼ red onion, very thinly sliced 3 tbsp harissa (depending on strength of the paste) ½ cup mayo fresh coriander to garnish InstructionsFlatbreads : Sift the flour and salt together in a large bowl and make a well in the centre Add the yeast and olive oil to the water then pour it into the well in the dry ingredients, stir to bring it together The dough will be sticky and wet Turn the dough out onto a floured surface and knead for 5 minutes or until smooth and quite elastic, incorporating extra flour as required Oil a large bowl (about half a tablespoon of olive oil should do) and place the dough in it, turning to coat Cover with cling film and let it sit in a warm spot until it’s doubled in size Preheat a griddle pan over high heat Divide the dough into golf ball sized pieces (about 8) and on a floured surface roll each out to form a small oval shape, of about 5mm thickness Cook the flatbreads for about 1½ minutes on one side until charred in spots While the flatbread is cooking brush the exposed side with some olive oil and sprinkle with the sesame seeds and chilli flakes Turn the flatbread over and cook it briefly for about another minute or so until the bread is cooked through Remove them from the heat, brush with more olive oil and sprinkle with sea salt flakes. Repeat until all the flatbreads are cooked Wrap them in foil while your prepare the toppings Heat some olive oil in a large nonstick frying pan over a medium-high heat. Fry the aubergine in batches for about 4 mins on each side until cooked, covering the pan to keep the heat in and to help soften the flesh (add more oil as needed). Transfer to a piece of greaseproof paper, season and set aside while cooking the remaining aubergine Meanwhile, bring a medium saucepan of water to the boil and add the eggs Boil for 8 mins for medium hard-boiled or 9 mins for hard-boiled Drain and refill the pan with cold water Add the cooked eggs and set aside Mix the harissa and mayo and spoon some of the mayo on the base of 4 flatbreads, then divide the aubergine and sliced onion between the flatbreads Peel and thickly slice the eggs and add them on top Finish with the remaining mayo and garnish with some fresh coriander Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/olive-oil-flatbreads/ ** 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 bread recipes Ukrainian Garlic Bread Cheese and Onion Tray Bread  

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  

Breakfast

Naan Breakfast Pizza

Just over a week ago the lovely people at Cobb dropped off their “Kitchen in a Box”  Premier Cooking System. A nifty outdoor cooker that can roast, fry, grill and bake. It even has a roasting rack to roast a chicken! I could not wait to use it and immediately knew what recipe I want to try first. This Naan Breakfast Pizza that crossed my path a while back. Up until now I have just not been able to make a good pizza at home. I am not nearly efficient enough to whip up pizza dough and those days that I actually am, I can never get the base thin enough for a crisp pizza. And frozen pizza bases are terrible! I have tried using pita breads but can never halve a pita bread without tearing it into pieces. But using naan bread is such a great idea. It is thin enough to crisp nicely while baking and has a lot more flavour than any pita bread or frozen base will ever have. The naan bread retains that chewiness without drying out and the edges become deliciously crisp. Here is a video I have made showing how incredibly easy it is to make a Naan Breakfast Pizza : The options really are endless in terms of toppings. It all depends what you like or not. You could pile on the bacon, sausage and left over grilled meats or make a veggie version with mushrooms, roasted peppers and baby tomatoes. These are so easy to make in a conventional oven too. Just preheat the grill and pop them under the grill until the egg is cooked. And since they do not take too long every person can make their pizza with their own choice of toppings. The toughest part of this recipe is going out to get the Naan! Do enjoy! More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook Print Yum Naan Breakfast Pizza IngredientsAs with any pizza, the toppings are really endless. For this breakfast version and I used a spicy tomato sauce, some fried bacon, sliced Spanish sausage, halved rosa tomatoes and mozzarella cheese. And since it was breakfast, I made a slight dent in the middle of all the ingredients and cracked a fresh egg. Sauce: 390g crushed tomatoes generous glug of olive oil 2 crushed cloves of garlic 1 fresh chilli, chopped 1 -2 tablespoons sugar salt and pepper for seasoningInstructionsFry the garlic and chilli in the olive oil until soft. Add the crushed tomatoes and sugar. Season with salt and pepper and simmer for about 10 minutes until it has reduced a bit. Spoon a thin layer of sauce on top of the naan and top with the remaining pizza ingredients If you do not have a fabulous Cobb system, heat the grill and place the pizzas about 15 cm below. Grill until the cheese is just melted and egg white just set (it will cook some more once you remove it from the heat). Sprinkle with some chopped chives and serveSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/naan-breakfast-pizza/

Cheese and Onion Tray Bread and an Olive Oil Giveaway

The recipe for this Cheese and Onion Tray Bread comes from this year’s Donna Hay Fast Issue. It looked so good and the fact that it did not take a massive effort to make immediately appealed to me so I had to try it. I also love the fact that the tray bread allows you to get creative with all kinds of fillings. And to make it even more tempting, I have thought of an even quicker way to get the bread made. In the original recipe the dough isn’t kneaded but I kneaded the bread for another 5 minutes or so after it was mixed until I had a smooth dough. I did not have enough white cake flour so made a mix of white and wholewheat flour which was delicious and I have written the recipe like that but feel free to only use white flour (cake flour is absolutely fine). The 375ml water is an indication of how much water you would need since flour take up different quantities of water depending on the brand and where you are etc. I suggest to start with about 300ml of the 375ml and add more water until you have a dough that is not dry or sticky. This is a great tray bread to put in the middle of the table so everyone can tear off a piece. Serve it at a braai (barbecue) in stead of the usual garlic bread (think of it as  giant braaibroodjie) but it will be as good as a soup or stew. The bread is delicious and very moreish. The onions are sweet, the cheese rich and salty within the soft dough of the bread. The filling options are really endless. Reduce the onions and add some crispy fried bacon or chorizo. Add a lot more garlic and chopped fresh parsley for a full on garlic tray bread. Or add grated mozzarella for a oozy stringy cheese version. And if you want to simplify things even more, go to your favourite bakery and ask them for some dough that you can take home, then shape, fill, slice and bake. Enjoy! **GIVEAWAY** Two subscribers will each receive 2 bottles of Baleia Extra Virgin Olive Oil. All you need to do is make sure you are a subscriber to the blog (the option to subscribe is to the right of this recipe) and tell me when the first Baleia Extra Virgin Olive Oil was pressed and bottled by leaving a comment below before the 25th of August 2017. *The giveaway is only open to readers based in South Africa* We’ve changed the date of our next Food Photography Workshop, it will now take place on Saturday the 21st of October 2017. 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 Cheese and Onion Tray Bread and an Olive Oil Giveaway Ingredients450g cake flour 110g whole wheat flour 2 tsp dried yeast 1 tbsp caster sugar 1½ tsp salt 300ml – 375ml lukewarm water 60ml Baleia Extra Virgin Olive Oil Baleia Extra Virgin Olive Oil for frying 3 fat cloves garlic, mashed 3 large onions, thinly sliced 1 tbsp caster sugar salt and freshly ground black pepper to season 125g grated Kasselshoop Cheddar Cheese milk for brushing InstructionsPlace the flour, yeast, sugar, salt, about 300ml of the water and oil in a bowl and mix well to combine and a dough has formed. (Add more of the leftover water as needed) Mix with a dough hook or knead for another 5 minutes or so until the dough comes away cleanly from the sides of the bowl Cover with a damp tea towel and set aside in a warm place to rise until double in size (about an hour or so depending how warm it is) While the dough is rising, fry the garlic, onion, sugar and seasoning over a medium high heat until soft and golden brown – about 10 minutes or so Turn the dough out on a lightly floured surface and press into a 3cm thick rectangle Top with the onion mixture and grated cheese, fold the dough over like a book to enclose the filling and press the edges to secure the filling inside the dough Cut the dough into 7 equal portions and place cut side up on a well greased 20cm x 30cm baking tray Cover with a damp tea towel and set aside to rise again for 20 minutes While the dough is proving, preheat the oven to 200 degrees C Brush the proven dough with the milk and bake for 30 – 35 minutes until brown and cooked through and serve while warm Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/cheese-onion-tray-bread/ **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. A few more of my favourite bread recipes : Gourmet Stuffed Braai Loaf Cheesy Bacon and Chorizo Pull Apart Loaf More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Spring Onion Pancakes

These pancakes are the perfect alternative to wraps and pita breads. They are light and buttery but strong enough to hold quite a bit of filling. The filling options are really endless – whatever you would have in a pita or wrap would work. I love serving them with my Slow Roasted Pork and these insanely easy and quick Cucumber Pickles. The combination is perfect for when you are serving many people and want a casual affair. Everyone helps themselves to make their own pancakes. You can add some other pickles and sauces to the mix as well, like pickled jalapenos or pickled red onion which turns a vibrant pink as it stands. The very trendy Sriracha sauce will not be out of place either. For some freshness and more flavour serve small bowls of chopped parsley or coriander. It adds some colour to the pancakes too. The recipe comes from (my foodie crush) Bill Granger’s Everyday Asian book and is one I keep returning to for many occasions. Print Yum Spring Onion Pancakes Ingredients4 eggs 750ml milk 80g butter, melted 250g plain flour 5 tsp baking powder 1 tsp salt 4 spring onions, finely slicedInstructionsWhisk the eggs, milk and butter together in a bowl. Sieve the flour, baking powder and salt into another bowl. Gradually add the egg mixture to the flour and whisk until smooth. Let the mixture stand in the fridge for at least one hour. Heat a lightly oiled non stock frying pan over medium heat until hot. Add about 3 tablespoons of the batter to make a thin layer. Sprinkle with spring onion. Cook for two minutes until bubbles start to appear and turn over and cook for another minute until golden brown. Keep warm while you cook the remaining pancakes. Serve with Slow Roasted PorkSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/spring-onion-pancakes/ More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Mushroom Pizzas

I am quite taken with these Mushroom Pizzas. Flavoursome and umami-rich flavoursome large brown mushrooms topped with a home cooked tomato sauce, a few of your favourite pizza toppings, some melty mozzarella cheese and you have mushroom pizzas that goes far beyond just a stuffed mushroom. They are sure to add a delicious twist to all that holiday cooking that is just around the corner. I devised the recipe for these mushroom pizzas after I was asked to participate in the#festivemushrooms campaign held by the South African Mushroom Farmer’s Association.  The brief was to come up with a mushroom recipe using either white button, big brown or portabellini mushrooms. I recalled seeing these beautiful large brown mushrooms at the OZCF farmer’s market and decided to use them and turn an average stuffed mushroom into a next level mushroom pizza. The beauty of these mushroom pizzas are that you have endless options in creating them. You can keep them vegan and not use any cheese, keep them vegetarian by using no meat toppings or go the full hog with cheese and various meat toppings. Any friends looking to exclude gluten and carbs will love these too as in my opinion they are a much easier way to cut the carbs and gluten than making a cauliflower based pizza. I think it is crucial to make a good flavoursome tomato sauce so get the sauce going while you prepare the rest of the toppings. Make a caprese version with tomato, mozzarella and fresh basil or keep the kids happy with torn ham and pineapple pieces on top. Meat lovers will be happy with toppings like bacon, pepperoni or chorizo while those who love strong flavours won’t say no to a pizza of tomatoes, capers, olives and anchovies. In fact these mushroom pizzas make it so easy to keep everyone happy by making different ones yet you can cook them all at the same time.  To see the all the other #festivemushrooms contributions check out the SAMFA Facebook page. Enjoy! Print Yum Mushroom Pizzas Ingredients4 very large brown mushrooms, (deep enough to hold the filling) wiped clean 150g Fior Di Latte mozzarella Homemade Tomato Sauce: a generous glug of olive oil 2 crushed cloves of garlic 1 fresh chilli, chopped (optional) 410g tin chopped tomatoes 1 – 2 tsp sugar salt and freshly ground black pepper for seasoning Topping suggestions: Baby tomatoes Fried bacon Fried chorizo Torn ham Pineapple chunks Pitted olives Capers Sliced jalapenos Fresh basil leaves (as garnish) InstructionsFry the garlic and chilli in the olive oil until soft Add the tomatoes and sugar Season with salt and pepper and simmer uncovered for about 15 minutes, stirring often, until the tomato sauce has reduced and thickened Preheat the oven to 220 degrees C Place the mushrooms cap side down on a lightly greased baking sheet Spoon the tomato sauce inside the mushrooms caps and spread the sauce to cover the cap Tear the mozzarella into small pieces and dot the tomato sauce with 2 thirds of the cheese Top the mushrooms with your preferred topping ingredients and dot with the remaining cheese Place in the oven and cook for about 15 minutes until the mushrooms are cooked through and the cheese melted Set the oven to grill and grill the mushrooms for a few extra minutes until the cheese bubbles to a golden brown Serve immediately Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/mushroom-pizzas/ I am thrilled that the Recipe Index has been given a visual makeover. Instead of just a recipe listing, every recipe now shows the image of the dish, making it much easier to search and find a recipe to prepare. I hope you like it as much as I do. More photos, food and travel stories on: Instagram Pinterest Twitter Facebook A few more of my favourite pizza style recipes : Zucchini Labneh Naan Pizza Pissaladière Naan Breakfast Pizza  

Cocktails and Drinks

Strawberry Sangria

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

Frosé with Rose Water and Pink Peppercorns

Frosé was the trending summer cocktail in New York last year. I am a bit late to the party, clearly, to only have discovered it recently. It is essentially an adult slushy drink made with rosé wine and I have seen it made with blitzed strawberries and a splash of vodka. I did not want to make it too boozy so my version plays with the colour pink and I made this Frosé with Rose Water and Pink Peppercorns. Most of the recipes I have seen require you to freeze the rosé wine in ice cube trays and then process in a food processor to a slush. As I have an ice cream maker I churned the rosé wine until the preferred consistency but suggest you use the ice tray method should you not have the equipment. You can also freeze the mix after churning and serve it as a sorbet. The frosé is tangy, citrusy and rosy due to the addition of the lime juice and rose water. The rose water is optional but I think it adds a wonderful rose flavour the the drink. You could also add a handful of mashed strawberries. It is a stunning colour and the pink peppercorns are so pretty and add pops of spicy pepperiness in between the sweetness of the frosé. It is deliciously refreshing as a cocktail for a lazy summer’s day or as a served as sorbet after a big meal. 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 Frosé with Rose Water and Pink Peppercorns Ingredients1 bottle rose wine (not sweet and chilled) 125ml water 125ml sugar juice of 2 limes ½ – 1 tsp rose water (optional) ½ tsp salt crushed pink peppercorns for serving InstructionsMix the water and sugar is a saucepan and bring to a fast simmer while stirring until the sugar has dissolved Remove from the heat and stir in the lime juice, rose water and salt Add the sugar syrup to the rose wine in a large jug. Taste and see if the mixture needs more sugar or lime juice and add accordingly Place in the fridge to cool for 30 – 60 minutes and churn the rose in an ice cream machine as per the manufacturer’s instructions. Serve immediate as a slushy drink For a sorbet, place the churned mix in the freezer and freeze for about 2 -3 hours (giving it a stir every hour or so) until the mixture is firm but not frozen solid and serve as a sorbet Serve in cocktail glasses and sprinkle with a few pink peppercorns Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/frose-rose-water-pink-peppercorns/ Click here for more ice cream recipes More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Negroni Sbagliato

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

How to make Almond Milk

This post about How to make Almond Milk comes from one of my favourite shoots of the year. It was one of those “play date” shoots I have with my friend and regular collaborator Caro de Waal where we worked on shooting a range of vegan milk images for my Stockfood portfolio. The creative energy just flowed that day and I think we managed to create some beautiful images which I wanted to share with this recipe for delicious home made almond milk. The recipe is super easy and I think the result so much better than store bought. You will require a little bit of planning as the nuts have to soak overnight (at least) but other than that it is pretty straight forward and besides for some cheese cloth and a food processor or blender, you don’t need any special equipment. There is no wastage as the leftover almond meal can be added to smoothies or your breakfast oatmeal. Spread the meal out on a baking tray and bake in a low oven until completely dry (about 3 hours) and add it to baked goods like muffins.  You can keep the dried meal in the freezer for up to 3 months. Print Yum How to make Almond Milk Ingredients1 cup raw almonds 2 cups fresh waterInstructionsPlace the almonds in a bowl and cover with water making sure all the nuts are covered Let the nuts soak overnight or for 24 hours Drain and rinse and place the nuts in a food processor or blender Add the 2 cups of fresh water Blend the nuts and water until you have a very find mixture – about 4 – 5 minutes Line a strainer with cheese cloth and pour the mixture into the strainer Gather the cloth and with your hands squeeze all the milk from the meal It should yield around 2 cups of milk Store the milk in the fridge for up to 2 days Refer to the blog post for ideas of what to do with the mealSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/how-to-make-almond-milk/

Chocolate

Frozen Berry Pavlova with White Chocolate Drizzle

It is my final post of the year and I wanted to make sure it is something truly special, festive and absolutely delicious. And without a doubt, this Frozen Berry Pavlova with White Chocolate Drizzle delivers on all those requirements. The Frozen Berry Pavlova is a crispy and chewy vanilla meringue pavlova topped with whipped cream, frozen & tart berries, chopped pistachios for crunch and a sweet white chocolate drizzle. To me it just screams summer and as I am based in Cape Town I can’t really think of a better way to finish a festive lunch or dinner. OK, perhaps the Frozen Tiramisu from two weeks ago is a strong contender too. Anyone who follows the blog knows that I am a devout Donna Hay fan and the Christmas issue of her magazine is my most favourite of of the year. I usually can’t wait to see what the desserts are going to be and this year’s cover recipe was a Raspberry Swirl Pavlova Wreath that just had to be made. I love the taste and look of frozen berries so decided to fill the middle of the wreath with a pile of frozen cherries (summer is that all too short cherry season) and sprinkle the wreath with frozen raspberries and blueberries. The meringue pavlova has a good dose of vanilla flavour and the berries are tangy and tart and counter balances so well with the sweetness. There is no need to sweeten the cream, the meringue is sweet and the chocolate drizzle adds more sweetness. The melted chocolate freezes as you pour it over the berries and it adds crunch to the dessert, The chopped pistachios adds more crunch, colour and flavour. I had a bit of a mission to get the pavlova off the baking paper without cracking meringue (and my wreath is not nearly as pretty as the Donna Hay team’s), so I tore off any excess paper around it after it had baked. Make sure you draw the circle on “wrong” side of baking paper so when you turn it around the stick free side is where the meringue goes. Enjoy! Print Yum Frozen Berry Pavlova with White Chocolate Drizzle Ingredients180g fresh cherries 180g fresh blueberries 125g fresh raspberries 225ml egg whites (about 6 egg whites) at room temperature 330g caster sugar 10ml cornflour 7.5ml white vinegar seeds scraped from 1 vanilla pod 250ml whipping cream 25g pistachios, finely chopped 50g white chocolate, melted InstructionsPlace the berries in a single layer on a baking tray and place in the freezer for a few hours or overnight until frozen Preheat the oven to 150 degrees C Place the egg whites in the clean and dry bowl of an electric mixer and whisk until stiff peaks form Add the sugar one tablespoon at a time at 30 second intervals Once all the sugar has been added, scrape down the sides with a spatula and whisk for another 6 minutes until the mixture is stiff and glossy Place the vinegar and cornflour in a small bowl and mix to combine Add the vinegar mixture and vanilla seeds to the egg white mixture and whisk for another 2 minutes until combined Draw a 22cm circle on a sheet of baking paper and place pencil side down on a large baking tray Place heaped spoonfuls of the meringue mixture around the inside of the circle to create a ring Place in the oven, reduce the temperature to 120 degrees C and bake for 1 hour Turn the oven off and allow the pavlova to to cool completely in the oven To serve, spoon the whipped cream on top, fill the middle with the frozen cherries and scatter the other frozen berries on top Drizzle the pavlova with the melted chocolate and sprinkle with the pistachios Serve immediately Serves 6 – 8 Adapted from Donna Hay Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/frozen-berry-pavlova-white-chocolate-drizzle/ You can find some more festive inspiration at this link. A few of more of my favourite festive desserts : Mocha Raspberry Millefeuille Caramel Poached Clementines Vegan Roasted Banana Ice Cream More photos, food and travel stories on: Instagram Pinterest Twitter Facebook  

Gourmet S’mores

I love tasting menus. Purely for the fact that you know there will be more than one dessert. Two minimum. Three if you are lucky. These gourmet s’mores consist of home baked graham crackers (we know them as digestive biscuits in SA), topped with a dollop of chocolate ganache and whipped marshmallow topping. The idea comes from a superb lunch at Amass in Copenhagen a few months back. Amass is situated at the end of the Copenhagen harbour (you reach it by harbour boat) and is headed by former Noma head chef, Matthew Orlando. The food at Amass is contemporary organic with a strong focus on locally sourced ingredients. The menu is created “in the moment”, constantly influenced by the terroir, weather, what produce is available as well as what is available in the restaurant garden. In fact, during service, you will regularly see a chef walking to the garden and picking ingredients that will appear in an upcoming course of your meal. The atmosphere is laid back and there is a sense that the chefs are having fun and absolutely enjoying what they do. A chef, rather than a waiter brings each course to the table, explaining the ingredients and cooking processes of what you are about to eat. A number of the courses are to be eaten with your hands, in fact it is encouraged “to make a mess”. The s’mores were the last course of my meal and is a definite nod to chef Matthew’s American roots. S’mores are traditionally a campfire treat, prepared on an open fire, it consists of melted chocolate and marshmallows sandwiched between two graham crackers. This is my “gourmet s’mores” version that is certainly not as elegant as Amass’ but I would like to think nearly as good. It is a fun, informal way of serving dessert. It is rich, sweet and chocolatey.  You don’t have to bake the graham crackers and use store bought digestive biscuits but homemade is always better if you have the time. You could also use milk chocolate rather than 70% dark chocolate but I feel the dessert would then be very sweet so recommend using dark chocolate. You will get about 16 – 24 crackers so the dessert will serve about 6 – 8 people. Depending on how much of the ganache and marshmallow topping your guests use there might be some of the toppings left over so just store them in the fridge for a quick sweet indulgence the next day. The marshmallow topping will hold shape well but is best used up within a day or two and store any left over crackers in an airtight container and the toppings. Enjoy! There are only 3 spots left for our next Food Photography Workshop, taking place on Saturday the 21st of October 2017. 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 Gourmet S’mores IngredientsGraham Crackers (from Martha Stewart) : Makes 16 – 24 178g cake flour 178g whole wheat flour ½ tsp ground cinnamon ½ tsp baking soda ¼ tsp baking powder ¼ tsp salt 85g butter, softened 80g light brown sugar 1 tbsp honey 1 large egg A splash or two of milk (if the dough is too dry) Chocolate Ganache : 125ml cream 175g dark chocolate, chopped into small pieces ½ tsp instant espresso powder pinch of salt Marshmallow Topping : 2 large egg whites ½ cup caster sugar ¼ tsp cream of tartar ½ tsp vanilla extract InstructionsGraham Crackers : In a medium bowl, whisk together flours, cinnamon, baking soda, baking powder, and salt Use an electric mixer and cream the butter, brown sugar, and honey until fluffy Scrape down sides of bowl, add the egg and beat at a low speed until combined and the mixture looks curdled Add flour mixture and mix until combined (add a splash or two of milk if the mixture is too dry and won’t come together into a ball) Roll the dough between two sheets of baking paper to a 3 – 5mm Remove top piece of baking paper and place the dough on a baking sheet Refrigerate until firm for about 30 minutes. Using a fluted pastry wheel, cut dough into 5cm squares and prick dough with a fork to create dotted lines (or use a cookie cutter of your choice, rerolling left over dough until all the dough has been used) Transfer the biscuits to two lined baking sheets and freeze until firm for 30 minutes Preheat oven to 180 degrees and bake the biscuits until golden brown (about 15 minutes), rotating sheets from top to bottom and front to back halfway through the baking time Transfer crackers to a wire rack to cool completely Chocolate Ganache : Heat the cream until it just starts to simmer Add the chocolate, give it a stir and remove from the heat Let the chocolate sit for a minute or two and start stirring until it has melted Keep stirring until the ganache is smooth and glossy Pour in a few small serving dishes and set aside (not in the fridge as it will set too hard to scoop out Marshmallow Topping : Place egg whites, sugar, and cream of tartar in a bowl set over a saucepan with simmering water Beat with an electric beater until the sugar has dissolved and the egg whites are warm to the touch, about 4 minutes Spoon the egg whites into the bowl of a standing mixer and start whisking on a low speed, gradually increasing to high, until stiff, glossy peaks form, about 7 minutes or so Add the vanilla and whisk until combined To Serve : Spoon the marshmallow mixture on top of the bowls of ganache Torch the marshmallow with a blowtorch if you have one and serve the crackers with the bowls of ganache and small spoons to spoon the ganache and marshmallow topping on top of crackers Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/gourmet-smores/ A few more of my favourite chocolate recipes Boozy Chocolate Sticky Buns Chocolate Beetroot Cupcakes Chocolate Dukkah More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Easiest Five Step Chocolate and Nut Bars

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

Homemade Dark Chocolate Nutella

Notwithstanding Nutella’s irresponsible adverts of being a healthy breakfast for children I have to admit the stuff is pretty good and could quite happily have a spoonful on my morning oats. I have been playing with the idea of a homemade version which is not as sweet that I want to use in another dessert and this recipe is essentially a delicious chocolate and nut butter. The hazelnuts come through in taste and texture and you are able to manage the sweetness to your own taste. You could also use a mix of milk and dark chocolate in the recipe. One drawback of the homemade version is that it does set to quite a solid paste. You could add more oil to the recipe but a few seconds in the microwave will bring it back to a spreadable consistency. Microwaving it a bit longer will make it quite runny and makes a delicious sauce for ice cream and a spoonful or two mixed in with custard is pretty good too. The recipe yields about 400ml and makes a wonderful gift from your kitchen. Print Yum Homemade Dark Chocolate Nutella Ingredients200g hazelnuts (not salted) 200g dark chocolate 2 tablespoons vegetable oil 2 tablespoons icing sugar (and more to taste) 1 tablespoon cocoa half a teaspoon vanilla extract half a teaspoon instant coffee powder salt to tasteInstructionsHeat the oven to 180 degrees C and spread the hazelnuts in a single layer onto a baking sheet and roast for 12 minutes until browned and the skins are blistered. Keep an eye on it to make sure it does not burn. Wrap the nuts tightly in an old dishcloth and rub hard between your hand to remove the skins. You won’t be able to get rid of all the skins but that does not matter. Let the hazelnuts cool completely. Set a metal bowl over a large saucepan of boiling water, making sure the bowl does not touch the water. Break the chocolate in small pieces, place in the bowl and slowly melt. Remove the melted chocolate from the heat. Please the hazelnuts in a food processor and process until a smooth paste – it will take at least 5 minutes. Add the oil, sugar, cocoa, coffee and vanilla and process until very smooth. Add the nut mixture to the melted chocolate and mix well. Taste the mixture and add salt and more icing sugar to taste. Also check the texture. If you want a smoother texture pass it through a sieve. Pour in a sterilized jar, store at room temperature and use within a week to 10 days. The mixture will be quite runny but will thicken as it cools down.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/homemade-dark-chocolate-nutella/  

Chicken

Chicken Wraps with Tomato & Chipotle Relish

My new favourite thing is chipotle chilies and I can’t believe it has taken so long to finally taste them. I heard El Burro in Green Point was producing bottles of the chilies and ordered a few when I saw it on the Yuppiechef website. I can’t think of any other word than “intoxicating” when you open the bottle and get a hit of the deep smokiness and could not wait to start cooking with them. These wraps can be made within 30 minutes max. They are super easy and delivers full marks for flavour, texture and convenience. A perfect mid week meal.   Print Yum Chicken Wraps with Tomato & Chipotle Relish Ingredients4 chicken breasts – off the bone chicken spice/flavouring of your choice 400g baby tomatoes 1 tablespoon olive oil 4 chipotle chilies, chopped good pinch of salt 1 tablespoon sugar 2 avocados 1 tablespoon lemon juice a small bunch parsley, roughly chopped salt and pepper to taste 4-8 ready made wraps 1 red onion, thinly sliced and plunged into ice water for a minute wild rocket or baby spinach for garnishInstructionsPlace the tomatoes, olive oil, chili, salt and sugar in a saucepan and let it simmer over a medium high heat. Stir regularly to prevent it sticking and simmer until reduced and thickened. Taste and adjust the seasoning/sweetness if needed. While the tomatoes simmer prepare the avo and chicken. Scoop out the avocado flesh and mash roughly with the lemon juice. Mix in the parsley and season to taste. Place the chicken breasts between two sheets of plastic wrap and pound with a rolling pin to about 1/2 cm in thickness. Season the breasts with your choice of seasoning, heat a small amount of oil in a pan and fry the breasts until cooked and slice into thin strips. To assemble: Heat the wraps in the microwave for about 10 seconds. Top each wrap with the rocket, chicken, tomato relish, mashed avo and onions. Roll up and serve.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/chicken-wraps-tomato-chipotle-relish/ Wine suggestion from Conrad Louw: White wine with chicken? Very unadventurous and 1960. If you are still in that mould, time to break away. The hero of this dish is not only the chicken, but there are great elements such as avo, tomato and chipotle too. Ask the Italians, who cook a lot with tomatoes which wine is the best to go with tomato-based dishes, and they will come up with the immediate answer of two of their great varieties: Barbera or Sangiovese. It does not fight for airtime against the acidity of the tomatoes, it also complements the richness of the avo as well as the chicken. But don’t go to Italy for these wines, try your local quality liquor store and get an Altydgedacht or Fairview Barbera, or alternatively go for an Anura Sangiovese. Raka’s Sangiovese is a bit more herbaceous, and should complement this comfort-food wrap pretty well.

Chicken Roasted in White Wine with Lemon and Herbs

Autumn is playing hide and seek with us in Cape Town at the moment. Two week ago it seems autumn was skipped and we were straight into winter and the last two days we’ve been back to summer. But I spent a few days in the winelands and the vineyards have turned ochre and orange and red so the wonderful cooler temperatures of autumn is bound to finally appear. And when it does you can’t go wrong with this super easy and delicious Chicken Roasted in White Wine with Lemon and Herbs recipe. The recipe is so simple and definitely a great contender for a quick and easy midweek meal. All it takes is to fry the chicken, add all the aromatics and roast the chicken for another 20 minutes. While the chicken is roasting, quickly cook the couscous in some warm stock for extra flavour and get a salad ready or simply steam some veggies. I remove the zest as soon as the chicken comes out of the oven to avoid any lingering bitterness in the gravy as that would spoil the dish. 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. Print Yum Chicken Roasted in White Wine with Lemon and Herbs Ingredients6 chicken thighs Baleia Extra Virgin Olive Oil for frying 3 garlic cloves, mashed ½ cup dry white wine ½ cup chicken stock the juice and strips of zest of 1 lemon (use a vegetable peeler) 1/2 cup mixed fresh herbs, chopped (mix of sage, parsley, and rosemary) salt & freshly ground black pepperInstructionsPre-heat the oven to 200 degrees C In a large, oven-proof frying pan, heat the oil and fry the chicken until golden brown Remove from the chicken from the pan, lower the heat and fry the garlic until soft Add the wine, stock, lemon and herbs and bring to a boil Add the chicken, season with salt and pepper and roast in the oven for about 20 – 30 minutes until the juices of the chicken runs clear Remove the zest to avoid any bitterness Serve with couscous to soak up the gravy and a crunchy fresh saladSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/chicken-roasted-white-wine-lemon-herbs/ We’ve had a number of enquiries for the next Food Photography Workshop and I am pleased to confirm the 15th of May 2016 for the next one. Let me know if you would like to attend. More details here. * This recipe first appeared in the Sunday Times Food Weekly ** Disclaimer: Olive oil sponsored by Baleia Olive Oil More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook

Miso and Sesame Roast Chicken with Bashed Cucumber Salad

I don’t think it is possible to have too many roast chicken recipes on the blog and this Miso and Sesame Roast Chicken is from Nigella’s latest book At My Table. It also seem that I can not have too many miso recipes on the blog but I think this is the first miso and chicken combination and here it combines in a super easy and delicious spatchcock recipe. It is not complicated to spatchcock a chicken, essentially you split the chicken and then flatten it. It cooks quicker and there is a whole lot more skin that crisps up when roasting which I am sure is a good thing in anyone’s book. To spatchcock the chicken, place the chicken breast side down and cut along one side of backbone with kitchen scissors. Turn the chicken around and cut along the other side. You would have removed the backbone now. Don’t discard it and rather use it for a homemade stock. Flip the chicken over, open it like a book and then press on breastbone to flatten the chicken. Use the best chicken you can afford – organic and from a farmer’s market is possible, you really want the best flavour for such a simple dish. The miso flavour is very subtle so I think if you are using white miso it could do with another teaspoon or so.  If you don’t have white miso and just yellow or red miso, the flavour will be far more intense so you’d need to use a bit less than the what the recipe states, but it all comes down to personal taste. The chicken is soft and juicy due to the marinade and has a deep savoury flavour. I think you could also add a bit of heat to the marinade, some chili flakes or some Sriracha will work. I served the Miso and Sesame Roast Chicken with the Bashed Cucumber Salad, also from At My Table. I found the  acidity worked really well with the chicken. I used about 700g snacking cucumbers, peeled them with a vegetable peeler so you have strips of peeled and unpeeled cucumber. Cut into chunks and use a meat mallet to bash them around a bit. Mix 45ml rice wine vinegar, 5ml sea salt, 10ml caster sugar, a minced clove of garlic, and 5ml grated ginger. Add the cucumber and some roughly chopped radishes to the dressing and let it stand for 30 minutes. Sprinkle with sesame seeds and serve with the chicken. Enjoy! Print Yum Miso and Sesame Roast Chicken with Bashed Cucumber Salad Ingredients1 tbsp vegetable oil 2 tsp toasted sesame oil 4 tsp sweet white miso (more to taste) 1 tbsp soy sauce 2 tsp fish sauce 1 tbsp freshly grated fresh ginger 1 fat clove garlic, crushed 1 free range chicken – about 1.75kg (spatchcock) 1 tbsp sesame seeds InstructionsMix all the ingredients excluding the chicken and sesame seeds Place the chicken in a large freezer bag and add the marinade Seal the bag properly and rub the marinade all over the chicken Place in the fridge overnight to marinate (turn the chicken over every time you open the fridge) Remove the chicken from the fridge about an hour to come to room temperature before roasting Preheat the oven to 200 degrees C Place the chicken on a roasting tray, cover with foil and roast for 45 minutes Take the chicken from the oven and remove the foil Baste with pan juices and sprinkle with the sesame seeds Roast for another 20 minutes until the chicken is cooked through and skin crispy Adapted from Nigella Lawson Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/miso-sesame-roast-chicken/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook See here for a few of my favourite chicken recipes : Red Wine Braised Chicken with Pancetta and Chickpeas Sumac and Lemon Roast Chicken Chicken Tray Bake

15 Minute Ramen

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

Christmas and Holidays

Fruit Galette

With summer in full swing, indulging in the sumer fruit bounty is an absolute joy. Beautiful stone fruit, colourful berries and that all too short season of cherries abound at markets, supermarkets and street vendors. This Fruit Galette hopes to capture all that summer in a delicious mouthful. I’ve been trying to make the most of the season and in between all the eating have been freezing piles of fruit. My favourite has been to freeze cherries and enjoying them as an ice cold snack during the hot weather we have been experiencing. Of course the fruit is as delicious roasted, or baked in a pie. I’m not one for fussy pies. Actually working with pastry intimidates me most of the time. And I seem to be far too heavy handed to get a pastry shell into a pie dish without breaking it and having to fill the tears with lumps of more pastry. So making a galette is an obvious choice. It’s not fussy and the whole idea of the pie is to be quite rustic and free-form. Any stone fruit, berries or cherries work wonderfully in a galette. I find the fruit usually sweet enough so you do not have to add loads of extra sugar – rather keep that delicious tart sweetness of the fruit and sweeten the pie with a good ice cream when serving. I would perhaps sprinkle extra sugar if using very tart apricots. The base of ground almonds sucks up the moisture of the fruit and helps that you do not have a soggy base. I have seen a recipe where more juicy fruit  is mixed with a tablespoon or so of cornstarch, I tried it with cherries but have to say I am not sure if it was really necessary. I found the cornstarch faded the colour of the fruit when baking. I prefer to add a dash of almond extract to the pastry for that extra almondy flavour but this is entirely optional. You could also sprinkle the fruit with a few splashes of Amaretto or a fruit liquour before baking. Print Yum Fruit Galette IngredientsDough 2 cups flour ¼ teaspoon salt 1 egg 1 tsp almond extract (optional) 170g cold butter, cut into small cubes 3 tbsp ice cold water Filling 120ml ground almonds 120ml sugar about 500g ripe fruit ie apple, apricot, nectarines, cherries, stoned and sliced if necessary Few tbsp sugar for sprinkling if the fruit is quite tart (like apricots) Egg wash (1 egg lightly beaten)InstructionsPlace the flour and salt in a food processor Lightly beat the egg and stir in the almond extract if used. Add butter to flour mixture and pulse until the mixture resembles bread crumbs (do not over process) Add the egg mixture and 2 tbsp of the water to the mixture and pulse until the dough just starts to come together. Add a sprinkle of more water if needed. 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 soften a bit to make it easier to roll out Roll the dough into a rough circle the size of 30cm in diameter and place onto a baking sheet lined with baking paper Preheat the oven to 200 degrees C Mix the almonds and sugar together and sprinkle onto the rolled out circle leaving a 2cm edge Arrange the fruit onto the pastry While rotating the tart, fold the border of exposed dough up and inwards, crimping and pushing it up against the fruit. Make sure there are no breaks that will let juices leak but if it does it lends itself to the rustic look of the tart Sprinkle the fruit with some sugar if needed (optional) Brush the border with the egg wash Bake for 45 minutes until the crust is well browned Remove from the oven, gently remove the baking paper and place onto a cooling rack to prevent the bottom of going soggy Serve warm, with vanilla ice cream or whipped cream.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/fruit-galette/ 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. More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Polenta Parmesan Roast Potatoes

Is it too early to start thinking about the roast potatoes for Christmas Day lunch? If you are like me and the thought has already crossed your mind a few times since last Christmas, I think I have the best roast potato recipe and you can now wonder about what dessert to serve on Christmas Day (although I have you covered on that one too). The search is definitely over with these Polenta Parmesan Roast Potatoes with Rosemary Salt from Donna Hay.   When I saw the recipe it sounded just too good not to make these roast potatoes and try them out. I tweaked the recipe slightly and rather than frying the potatoes in a pan I simplified it and roasted the potatoes in the oven. I also removed the garlic from the original recipe as I thought it could burn when roasting in the oven. These roast potatoes are so delicious and moreish. I had friends over for a sourdough pizza dinner that evening and I remember us standing around the kitchen counter, dipping the cold potatoes in some mayonnaise until there was hardly any left to put on the pizza. And I might add, they made a superb pizza topping. When roasting in the oven make sure you do not overcrowd the pan as you want the potatoes to roast as crispy as possible. And make sure no one is around when you take them from the oven. The crispy bits of crust left over in the pan is as good  if not better than the potatoes! For a more vegetarian friendly version replace the duck fat with a good extra virgin olive oil. The potatoes will be just as delicious. On a photography note, I recently started playing with Dreams and Spark Lightroom Presets to mix up my editing workflow and force my eye out of its usual editing routine. The image below was edited with one of the Dreams and Spark Faded presets and I then added a few tweaks of my own. I must say I quite like the colour temperature of the image and it is definitely a direction I would not have gone in with my usual way of editing: Click here for more festive recipe ideas Print Yum Polenta Parmesan Roast Potatoes Ingredients1.5kg waxy potatoes, peeled and chopped into chunks 85g instant polenta 40g finely grated, good quality Parmesan cheese 120g store bought duck fat OR 60ml Baleia Extra Virgin Olive Oil for roasting 15ml finely chopped rosemary 30ml sea salt flakes Mayonnaise to serve (optional)InstructionsPlace the potato in a large saucepan of cold salted water Bring to the boil and cook for 6–8 minutes or until tender Preheat the oven to 200 degrees C Drain and return to the saucepan Add the polenta and parmesan, cover with a lid and shake to coat the potato in polenta If using heat the duck fat in a small saucepan until melted Place the potato in a roasting tray leaving space between the potatoes to crisp up well Drizzle with the melted duck fat or olive oil and roast for about 30 minutes, turning occasionally, until crispy and golden Place the rosemary and salt in a small bowl and mix to combine Sprinkle the potato with the rosemary salt and serve with mayonnaise Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/polenta-parmesan-roast-potatoes/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube ** Disclaimer: Olive oil sponsored by Baleia Extra Virgin Olive Oil I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples.

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 

Vegan Coconut Caramel Sauce

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

Deli

Sumac Roast Tomatoes, Lentils and Dukkah Crusted Eggs

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

Polenta Tart

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

Passion Fruit Olive Oil Slices

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

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

Desserts

Pavlova with Brown Sugar Labneh and Strawberries

This is another recipe from the strawberry feature in the September issue of Delicious Australia that I mentioned in the Panna Cotta with Gin Roasted Strawberries recipe from a week or so ago. That recipe was such a hit that I decided to make a few more of the recipes in the feature and this Pavlova with Brown Sugar Labneh and Strawberries came out fantastic. The classic Australian dessert given a Middle Eastern makeover with the use of labneh, pomegranate molasses and rose water. I love labneh (click here to see the various labneh recipes on the blog) and really liked the idea of a sweet labneh on top of the pavlova. The think the tangy richness of the labneh makes for a great alternative to piles of cream. To cut the sweetness of the dessert, a drizzle of pomegranate molasses is added for a much-needed element of sourness. (You can find it at good delis and shops that stock Middle Eastern ingredients). I find rose water a tricky ingredient, too much and you are in trouble but I think the quantity is just right here and it works so well. It adds a heady perfumed, floral flavour to the strawberries and I would really recommend you add it. The dried rose petals are optional but it does add to the festive feel of the dessert. This Pavlova with Brown Sugar Labneh and Strawberries is a decadent and stunning summer dessert and will be welcome on any festive table over the next few weeks. The meringue and labneh do take some time to prepare but I think it is really worth the effort. It is a beautiful dessert loaded with textures, flavours and vibrant splashes of colour. I hope you enjoy this recipe for Pavlova with Brown Sugar Labneh and Strawberries. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Print Yum Pavlova with Brown Sugar Labneh and Strawberries Ingredients1kg full cream yoghurt 60g dark muscovado sugar 1 tsp vanilla extract 6 egg whites 330g caster sugar 3 tsp cornflour 1 tsp vinegar 2 tbsp pomegranate molasses 1 tsp hot water Seeds from half a pomegranate 400g strawberries, hulled ½ tsp rose water Dried edible rose petals (optional) InstructionsMake the labneh by lining a fine sieve with muslin cloth Set over a bowl and add the yoghurt Fold up the edges to cover, then chill overnight or for 12 hours to drain Preheat the oven to 150 degrees C and line a baking tray with baking paper In a clean and dry electric beater, whisk the egg whites to soft peaks With the motor running, add the caster sugar, table spoon by tablespoon, whisking until dissolved Once the meringue is glossy, gently fold through the cornflour and vinegar Spoon onto the prepared tray and shape into a 28cm long rectangle Place in the oven and reduce the temperature to 100 degrees C Bake for 75 minutes until dry to the touch Switch the oven off and leave the pavlova in the oven with the door slightly ajar to cool down completely Discard the liquid left over from the labneh and transfer to a stand mixer Add the brown sugar and vanilla and whisk until combined and place in the fridge Combine the molasses with the hot water Place spoonfuls of the labneh over the pavlova and spread evenly Drizzle with the molasses and scatter with the pomegranate seeds Toss the strawberries with the rose water in a bowl and then scatter over the pavlova Scatter with the rose petals and serve Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/pavlova-labneh-strawberries/ More photos, food and travel stories on: Instagram Pinterest Facebook A few more of my favourite festive desserts Frozen Tiramisu Frozen Berry Pavlova with White Chocolate Drizzle Mocha Raspberry Millefeuille

Pistachio Labneh Ice Cream

No matter how much I try to plan what goes on this blog I go completely off the plan when I see a recipe I just have to make and share. This Pistachio Labneh Ice Cream is one of them. It also gave me a reason to finally style a photo with the gold teaspoons I got in Dubai last month. Word of advice though, don’t check the exchange rate after you buy something. Or actually rather do that because by that time it is too late to change your mind. I love Pistachios and feel that they are the exotic queen of all nuts. The colour, the taste and pretty much the price too. There are a few pistachio recipes on the blog, a Pistachio Orange Cake, Pistachio Dukkah and two recipes right in the beginning, Quick Apple Tartlets with Pistachio Praline and Pistachio and Dark Chocolate Cantuccini, all recipes I can highly recommend. So an ice cream makes perfect sense to add to the range of recipes. I came across the recipe on Babushka Table, a blog all the way from Istanbul. I love labneh and thought it make such a delicious ice cream. And I was right. The ice cream has a bit of a tang to it coming from the labneh which counteracts the sweetness and provides a luxurious base for the flavour of the nuts. As you do not have to make a egg custard so it is a breeze to make. I do think that too much sugar kills the overall taste of a dish so kept the sugar to a minimum but feel free to taste and add more sugar if you want. The colour is a pale green compared to the stuff you buy and I do love that you can still feel the texture of the pistachios when you eat the ice cream. Labneh is also more commercially available and I have a recipe here for how to make labneh with some divine flavouring options. You have to plan ahead as the yoghurt needs at least 12 hours to strain and I did omit the salt when making the labneh as the pistachios were roasted and salted. You can’t take any short cuts, you want the labneh to be as creamy as possible to ensure the creamiest ice cream. One kg of plain yoghurt yielded about 600g labneh after 24 hours which is what this recipe is based on. If you use unsalted nuts then add the pinch of salt when making the labneh as salt always increase flavour in sweet dishes. I used my ice cream maker to make the ice cream. If you do not have one, the original recipe on Babuska Table has a method of how she made it in her food processor – well worth checking out. A reminder that we have a few spots left for the second date of our Food Photography Workshop. You can join us on 14 June for a fun filled creative day with your camera. Click here for more details. Print Yum Pistachio Labneh Ice Cream Ingredients120g pistachios 600g labneh (made from 1kg full fat plain yoghurt) 100g sugar 1 tsp vanilla extract 50g pistachios, roughly choppedInstructionsPlace the 120g pistachios in a food processor and blitz until it forms a smooth paste. If it does not form a paste add a few drops olive oil while the processor is running to form a crumbly paste. Add the labneh, sugar and vanilla and pulse a few more times to mix well. Churn the mix in your ice cream machine as per the manufacter instructions. As soon as it has churned, mix in the roughly chopped pistachios. Spoon in a suitable container and freeze. Makes about 1 litreSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/pistachio-labneh-ice-cream/ Adapted from Babushka Table More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook

Peppermint Crisp Ice Cream Cake

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

Beer and Nuts Ice Cream

If there ever was a “man” ice cream I think this is pretty close! I am quite a big fan of David Lebovitz and a friend told me about his book The Perfect Scoop which is packed with ice cream recipes. In there he has a Guinness-Milk Chocolate ice cream recipe which formed the base idea of this Beer and Nuts Ice Cream. I am quite surprised that with the huge interest in craft beer we do not see more beer ice cream. It seems like such a logical step to me but there doesn’t seem to be that many recipes out there. I am very happy with how this ice cream turned out. It certainly has a good beer taste and I think the secret was to cut back on the fat content of the custard by using milk in stead of cream for half of the custard base. I was a bit worried that with the water content of the beer the ice cream would have large crystals but it was not an issue. In retrospect the 100g nuts is quite a lot of nuts for this quantity of ice cream so amend the quantity to your taste. Next experiments will be with some lagers and IPAs. Boston Breweries makes a delicious Pumpkin Ale which I think will make a special ice cream. Print Yum Beer and Nuts Ice Cream Ingredients250ml full cream milk 100g sugar (half a cup) pinch of salt 4 large egg yolks 250ml cream 250ml Stout Beer (I used Mitchell’s Raven Stout) seeds from 1 vanilla pod 50g – 100g roasted mixed nuts, roughly choppedInstructionsGently warm the milk, sugar and salt over a medium heat while stirring to dissolve the sugar. In a separate bowl whisk the egg yolks. Slowly pour the warm milk over the eggs while whisking briskly and return to the saucepan. Stir the mixture constantly over a medium heat until the mixture thickens and coats the back of a wooden spoon. Remove from the heat and whisk in the cream until well combined. Then add the stout beer and vanilla seeds and mix until well combined. Chill the mixture in the fridge for at least 6 hours – overnight is best – and prepare in an ice cream maker according to the manufacturers instructions. As soon as the mixture has churned, mix in the nuts and freeze.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/beer-and-nuts-ice-cream/ Wine suggestion from Conrad Louw: Stout will tone down the sweetness of the ice cream, thus the focus of this dish is rather on nutty & nice and not rich & creamy. So I would prefer to compliment the beer and nuts and accordingly stay away from overly sweet sticky dessert wines. Therefore, I will move towards nutty fortified wines to compliment the ice cream – something like Monis Medium Cream Sherry, slightly sweet but boasts with richness and nutty complexity. De Krans Tawny Port is another alternative.

Fast and Easy

Negroni Sbagliato

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

Heirloom Tomato Tart

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

Saucy Fish Meatballs with Linguini

This nifty end of the month recipe comes from the Lucky Star cookbook called Seven Colours with Fish. It has the most beautiful and delicious cover and I wanted to get a copy ever since I had seen it. The Saucy Fish Meatballs with Linguini is one of the first recipes I tried and I think it is a great recipe for the last week of the month while we all wait to get paid (especially if you are a freelancer and never quite sure). Tinned pilchards is not the most glamourous ingredient.  But with this book, Tamsin Snyman and Chef Kabelo Segone proves that a humble ingredient, high in protein, low in fat and packed with nutrients can offer imaginative meal ideas for all occasions without having to break the budget. The recipes are easy to prepare, uncomplicated and there is something for everyone. Spicy Paella, Coconut Fish Curry Soup with Roti, Fish Rissoles with Hot Chilli Dipping Sauce and a Pilchard Shakshuka that shines on the cover of the book. This is the fourth cookbook in the range from the most trusted and loved canned fish brand in South Africa and you can order it here. Saucy Fish Meatballs with Linguini is a great example of how delicious comfort food can be while being conscious of your budget. I used linguini as that was the only pasta I had in the cupboard, so replace it with spaghetti that is cheaper. I did not change much to the recipe but I added some harissa paste (I always have in the fridge) for some extra flavour but that is optional. And I love how the pasta soaks up the sauce once you’ve gently mixed it all together. Enjoy! I hope you enjoy this recipe for Saucy Fish Meatballs with Linguini. If you’ve made the recipe share your dish with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. ** Disclaimer ** I was invited to the launch of the book but could not attend and Tamsin generously sent a copy of the book to me. This post about the book is published on my own accord. Print Yum Saucy Fish Meatballs with Linguini IngredientsMeatballs : 1 x 400g can Lucky Star Pilchards in Hot Chilli Sauce 1 x 410g can butter beans, drained 1 egg 1 tsp dried herbs 1 tsp dried garlic flakes Salt and pepper to season Oil for frying Sauce : 1 onion, chopped 1 red pepper, deseeded and chopped 1 tbsp harissa paste (optional) 1 tsp sugar 1 x 410g tin chopped tomatoes Fresh coriander leaves, chopped 250g linguini or spaghetti fresh parsley, chopped caper berries to garnish (optional) InstructionsDrain the pilchards and separate them, reserving the sauce Place the pilchards, butter, egg, herbs and garlic flakes in a food processor and blitz until combined Form into 16 or so balls Heat some oil in a frying pan and fry over a medium heat to seal the meatballs Drain on paper towel, set aside and keep warm Use the same pan and add some oil if required Add the onion and red pepper and cook until softened Add the harissa paste (if used) and cook for another few minutes Stir in the sugar, tomatoes, reserved pilchard sauce and chopped coriander and cook for another 5 minutes while stirring Cook the pasta as per the packet instructions, drain and add to the sauce, stirring to coat Pile the pasta and meatballs in bowls top with a few meatballs and scatter with some freshly chopped parsley and a few caper berries Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/saucy-fish-meatballs-with-linguini/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook A few more of my favourite comfort food recipes Zucchini Parmigiana Duck Fat Egg Toastie Mushroom Pizzas      

Fried Eggs in Garlicky Yoghurt with Feta Cheese

Fried eggs in Garlicky Yoghurt with Feta Cheese is now the only way I want to eat eggs. It is so simple yet delicious and I do urge you try it even if it does sound like a strange combination. 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 have a delicious breakfast or light lunch and dinner. I saw a beautiful image on Pinterest and that brought me to Viktoria’s recipe. Viktoria grew up in Bulgaria where the dish is pretty much a staple and it is quite similar to the Turkish dish Çılbır, that dates back as far as the 15th century with records showing it was eaten by the Ottoman sultans. The eggs are usually poached but I loved Viktoria’s version where she fries the eggs. The crispy edge of a fried egg is the best part isn’t it? I have seen a few recipes where the yoghurt is mixed with herbs like dill or parsley which is a good alternative if you do not want to add raw garlic to the yoghurt. I also used a smoked paprika rather than sweet paprika and if you want just a little bit more heat, add a pinch of dried chili flakes to the melted butter. I love the addition of the feta cheese and think it is a must add rather than optional. Enjoy! I had a bottle of Baleia Extra Virgin Olive Oil to give away in conjunction with the recipe for Olive Oil Pound Cake and the lucky recipient is Annelize de Bruyn. Congrats Annelize! Your bottle of olive oil is making its way to you shortly. I love cooking and baking with yoghurt and you can find more Yoghurt recipe inspiration here Print Yum Fried Eggs in Garlicky Yoghurt with Feta Cheese Ingredients1½ cups full fat plain yoghurt 2 garlic cloves, smashed salt to season 4 eggs 2 tbsp Baleia Extra Virgin Olive Oil 2 tbps butter 1 tsp smoked paprika feta cheese to serve InstructionsMix the yoghurt and garlic, season with some salt and set aside in the fridge until required Heat the oil and fry the eggs until fried to your preference Divide the yoghurt between two plates and place two eggs on top of each plate In the same pan you fried the eggs, melt the butter, add the paprika and stir for a few seconds, being careful not to burn it Drizzle the butter over the eggs and yoghurt Crumble some good quality feta cheese on top, and serve with toasted slices of sourdough bread Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/fried-eggs-garlicky-yoghurt-feta-cheese/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook ** Disclaimer: Olive oil sponsored by Baleia Extra Virgin Olive Oil I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples.

Grains, Pulses and Starches

Tofu Balls with a Herbed Bulgur Salad

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

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

Baked Polenta

There is a definite chill in the air but armed with cheese, butter, garlic and mushrooms I feel quite prepared for it. And the idea of slow cooked one pot meals with generous lashings of red wine and garlic is definitely something to look forward to. But as those slow cooked meals are more suited for leisurely weekend cooking I still crave the comfort of good, wholesome and tasty food during the week. I think this Baked Polenta ticks all those boxes and is a supper that is ready in a fuss free 30 minutes or so. It is delicious, flavourful and comforting. What more do you want for an autumn or winter mid week evening supper? The recipe is incredibly easy and the base of the polenta provides a blank canvass to add any meat and vegetable toppings you please. Replace the Spanish sausage with other types of cured sausage like chorizo, the humble pork sausage, bacon or any leftover cooked meat you have. You can also forgo the meat and make a vegetarian version – I would increase the quantity of mushrooms and perhaps add some roughly chopped broccoli. I would also change the wine in the recipe to a dry white wine for a veggie version. I do think that cooking the polenta with stock rather than water makes a huge difference and adds wonderful flavour to the dish. Just bear in mind the added salt from using the stock, so taste the polenta before adding extra salt. For a bit of spice, sprinkle the dish with some dried chilli flakes. For the red wine in the recipe I used the Flat Roof Manor Shiraz/Mourvèdre/Viognier with its flavours of berries, fruit and spice. Perfect for a chilly evening it will also be the perfect accompaniment to the polenta. Print Yum Baked Polenta Ingredients250g Spanish sausage, chorizo or bacon, chopped into chunks splash of oil 1 clove garlic finely chopped ½ teaspoon thyme leaves 250g mushrooms, thinly sliced 1/3 cup Flat Roof Manor Shiraz/Mourvedre/Viognier 1 cup instant polenta 3 cups (750ml) hot vegetable/chicken stock 50g parmesan cheese, finely grated 50g butter 150g cherry/baby tomatoes 100g feta cheese, roughly crumbled handful of torn basil cracked black pepper to taste (the stock, cheese and sausage is salty so check if you need to add salt before adding)InstructionsFry the sausage in a splash of oil until the fat has rendered and the sausage has become crispy. Spoon the sausage out of the plan with a slotted spoon, remove the pan from the heat and add the garlic and thyme. Fry the garlic and thyme in the fat for a few minutes. Add the red wine to deglaze the pan and return to the heat. Bring to the boil and add the mushrooms and cooked sausage. Simmer over a medium heat until the mushrooms are soft with a bit of moisture still left in the pan. Preheat the oven grill In an oven proof frying pan mix the polenta and stock with a whisk. Bring to a boil, reduce the heat and simmer while constantly whisking for about 10 minutes until the polenta pills away from the sides of the pan. Remove from the heat and stir in the parmesan and butter. Spoon the mushroom mixture evenly over the polenta and sprinkle the feta and tomatoes over the top. Place under the grill for 5 – 10 minutes until the tomatoes are blistered and the cheese a golden brown (keep checking that it does not burn). Sprinkle with torn basil and serve with a glass of Flat Roof Manor Shiraz/Mourvedre/Viognier By heinstirredSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/baked-polenta/ * This recipe forms part of the Flat Roof Manor Food and Wine Pairing Series

Saffron and Butternut Samp Risotto with Lamb Knuckle Stew

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

Ice Cream

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 

Frosé with Rose Water and Pink Peppercorns

Frosé was the trending summer cocktail in New York last year. I am a bit late to the party, clearly, to only have discovered it recently. It is essentially an adult slushy drink made with rosé wine and I have seen it made with blitzed strawberries and a splash of vodka. I did not want to make it too boozy so my version plays with the colour pink and I made this Frosé with Rose Water and Pink Peppercorns. Most of the recipes I have seen require you to freeze the rosé wine in ice cube trays and then process in a food processor to a slush. As I have an ice cream maker I churned the rosé wine until the preferred consistency but suggest you use the ice tray method should you not have the equipment. You can also freeze the mix after churning and serve it as a sorbet. The frosé is tangy, citrusy and rosy due to the addition of the lime juice and rose water. The rose water is optional but I think it adds a wonderful rose flavour the the drink. You could also add a handful of mashed strawberries. It is a stunning colour and the pink peppercorns are so pretty and add pops of spicy pepperiness in between the sweetness of the frosé. It is deliciously refreshing as a cocktail for a lazy summer’s day or as a served as sorbet after a big meal. 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 Frosé with Rose Water and Pink Peppercorns Ingredients1 bottle rose wine (not sweet and chilled) 125ml water 125ml sugar juice of 2 limes ½ – 1 tsp rose water (optional) ½ tsp salt crushed pink peppercorns for serving InstructionsMix the water and sugar is a saucepan and bring to a fast simmer while stirring until the sugar has dissolved Remove from the heat and stir in the lime juice, rose water and salt Add the sugar syrup to the rose wine in a large jug. Taste and see if the mixture needs more sugar or lime juice and add accordingly Place in the fridge to cool for 30 – 60 minutes and churn the rose in an ice cream machine as per the manufacturer’s instructions. Serve immediate as a slushy drink For a sorbet, place the churned mix in the freezer and freeze for about 2 -3 hours (giving it a stir every hour or so) until the mixture is firm but not frozen solid and serve as a sorbet Serve in cocktail glasses and sprinkle with a few pink peppercorns Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/frose-rose-water-pink-peppercorns/ Click here for more ice cream recipes More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Frozen Zabaglione

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

Pumpkin Ale and Smashed Toffee Ice Cream

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

Proteins

15 Minute Ramen

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

Crumbed Pork Chops with Apple Sage Mash

It is said that Franschhoek is the gourmet capital of South Africa, amongst stiff competition from neighbouring Stellenbosch and I think Bree Street in the Cape Town city centre can certainly give it a run for that title these days. Franschhoek is home to some top notch wine estates, beautiful small hotels and brimming with chefs creating world class meals at their restaurants. And one of those meals worth taking the car and getting to Franschhhoek is Chef Neethling of La Petite Ferme’s 16 Hour Slow Roasted Lamb Wrapped in Aubergine. I had the pleasure of having the lamb for lunch a short while back and happily left with some inspiration from Chef Neethling for this Crumbed Pork Chops with Apple Sage Mash recipe. La Petit Ferme means The Small Farm and the food at this boutique winery is country style but with a contemporary twist. For Chef Neethling the food he serves must be easily identifyable and not extravagant. “It’s modern country kitchen but slightly toned down to please the clientele”, he says as I photograph some of the dishes on the menu. And even though he follows trends, he chooses trends selectively as he is careful of being too trendy and the restaurant losing it’s identity in the process. I chat to Chef Neethling about some of his favourites and spices are right on the top of his list of favourite ingredients, star anise to be precise. It is a spice that can be used in almost any cuisine, not just Asian or Indian, and works for savoury or sweet dishes. At home his fridge will have a decent amount of cheese and there will always be chutney, Mrs Balls, of course. When I ask him what he cooks when he does not feel like cooking his answer without hesitation is Boerewors Hotdogs. But he hastens to add, not just any old boerewors hotdog, it comes with all the trimmings. As we left, Chef Neethling shared his Leg of Rabbit with Apple Mustard Sauce recipe with me. Fresh rabbit can be a bit tricky to find so I decided to make a pork dish rather. It was a cold and rainy day in Cape Town and comfort food was top of mind. I took some of the elements of his dish like the mustard and apple to create these tasty pork chops. The chops are smeared with mustard for flavour and to hold the breadcrumbs. The apple mash idea comes from Donna Hay. It is not sweet at all but the apples add a slight tart sweetness to the potatoes that marries so well with the pork. For the crumbs I used some Corn Flakes crumbs but you can use regular breadcrumbs that are quite dry or panko crumbs. And of course you have to have sage with pork. Since the leaves are chopped up raw I used them sparingly as to not overpower the mashed potato. Some more images of my visit to La Petite Ferme: Print Yum Crumbed Pork Chops with Apple Sage Mash Ingredients1/3 cup breadcrumbs ½ tsp garlic flakes salt and cracked black pepper to season 2 tsp mild English mustard 4 pork chops 1kg potatoes, peeled and roughly cubed 3 green apples, peeled, cored and roughly cubed a few sage leaves, roughly chopped good knob of butter salt and cracked black pepper to season InstructionsPreheat oven to 220 degrees C Place the breadcrumbs, garlic, salt and pepper in a large bowl Mix to combine and set aside Rub the mustard over the pork chops and roll in the breadcrumb mixture Place on a lined oven tray and roast for 10 minutes Turn the chops over and roast for another 7 – 10 minutes until golden and cooked through While the pork is roasting, make the mash by placing the potatoes and apples in a large pot with salted cold water Bring to the boil and then simmer until the potatoes are soft (about 10 – 15 minues) Drain, return to the pot and mash with the butter Season to taste and stir in the chopped sag Serve immediately with the pork chops Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/crumbed-pork-chops-apple-sage-mash/ Our next Food Photography Workshop is taking place the 15th of May 2016. There are a few spots left so do let me know if you would like to attend. More details here. Disclaimer : I was an invited by Red Carpet Concepts to visit La Petit Ferme and photograph the food for heinstirred.com   More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook

Baked Polenta

There is a definite chill in the air but armed with cheese, butter, garlic and mushrooms I feel quite prepared for it. And the idea of slow cooked one pot meals with generous lashings of red wine and garlic is definitely something to look forward to. But as those slow cooked meals are more suited for leisurely weekend cooking I still crave the comfort of good, wholesome and tasty food during the week. I think this Baked Polenta ticks all those boxes and is a supper that is ready in a fuss free 30 minutes or so. It is delicious, flavourful and comforting. What more do you want for an autumn or winter mid week evening supper? The recipe is incredibly easy and the base of the polenta provides a blank canvass to add any meat and vegetable toppings you please. Replace the Spanish sausage with other types of cured sausage like chorizo, the humble pork sausage, bacon or any leftover cooked meat you have. You can also forgo the meat and make a vegetarian version – I would increase the quantity of mushrooms and perhaps add some roughly chopped broccoli. I would also change the wine in the recipe to a dry white wine for a veggie version. I do think that cooking the polenta with stock rather than water makes a huge difference and adds wonderful flavour to the dish. Just bear in mind the added salt from using the stock, so taste the polenta before adding extra salt. For a bit of spice, sprinkle the dish with some dried chilli flakes. For the red wine in the recipe I used the Flat Roof Manor Shiraz/Mourvèdre/Viognier with its flavours of berries, fruit and spice. Perfect for a chilly evening it will also be the perfect accompaniment to the polenta. Print Yum Baked Polenta Ingredients250g Spanish sausage, chorizo or bacon, chopped into chunks splash of oil 1 clove garlic finely chopped ½ teaspoon thyme leaves 250g mushrooms, thinly sliced 1/3 cup Flat Roof Manor Shiraz/Mourvedre/Viognier 1 cup instant polenta 3 cups (750ml) hot vegetable/chicken stock 50g parmesan cheese, finely grated 50g butter 150g cherry/baby tomatoes 100g feta cheese, roughly crumbled handful of torn basil cracked black pepper to taste (the stock, cheese and sausage is salty so check if you need to add salt before adding)InstructionsFry the sausage in a splash of oil until the fat has rendered and the sausage has become crispy. Spoon the sausage out of the plan with a slotted spoon, remove the pan from the heat and add the garlic and thyme. Fry the garlic and thyme in the fat for a few minutes. Add the red wine to deglaze the pan and return to the heat. Bring to the boil and add the mushrooms and cooked sausage. Simmer over a medium heat until the mushrooms are soft with a bit of moisture still left in the pan. Preheat the oven grill In an oven proof frying pan mix the polenta and stock with a whisk. Bring to a boil, reduce the heat and simmer while constantly whisking for about 10 minutes until the polenta pills away from the sides of the pan. Remove from the heat and stir in the parmesan and butter. Spoon the mushroom mixture evenly over the polenta and sprinkle the feta and tomatoes over the top. Place under the grill for 5 – 10 minutes until the tomatoes are blistered and the cheese a golden brown (keep checking that it does not burn). Sprinkle with torn basil and serve with a glass of Flat Roof Manor Shiraz/Mourvedre/Viognier By heinstirredSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/baked-polenta/ * This recipe forms part of the Flat Roof Manor Food and Wine Pairing Series

Ostrich Meatballs baked in Tomato Sauce

Meatballs in tomato sauce is one of my favourite winter comfort foods and I am pretty pleased with these ostrich meatballs. I was a bit concerned that they could dry out as the meat is lower in fat than beef mince but the tomato sauce keeps them deliciously moist. I don’t think you can add too much basil to the tomato sauce and luckily with today’s supermarket convenience we still have access to basil in the middle of winter. Instead of serving these with spaghetti, I served it with Polenta Parmesan Chips and the chips were delicious dunked into the sauce. Print Yum Ostrich Meatballs baked in Tomato Sauce IngredientsTomato Sauce olive oil for frying 2 x 410g tins chopped tomatoes 1 medium onion, chopped 2 cloves garlic, crushed half a teaspoon dried chili 1 tablespoon chopped fresh origano 4 heaped tablespoons torn fresh basil 1 teaspoon sugar half a teaspoon of salt Ostrich Meatballs olive oil for frying 500g ostrich mince 1 medium onion, finely chopped 1 clove garlic, crushed half a teaspoon salt 2 tablespoons chopped fresh parsley 3 sage leaves chopped 1 teaspoon mixed spice 50g breadcrumbs 1 large eggInstructionsStart by making the sauce. Gently fry the onion in some olive oil until soft and translucent. Add the garlic and fry for a few more minutes. Add the tinned tomatoes, chili, oregano, 2 tablespoons basil (leave the other 2 for later), sugar and salt. Bring the mixture to the boil, turn down the heat and let it slowly simmer. Start the meatballs by gently frying the onion in some olive oil until soft and translucent. Add the garlic and fry for a few more minutes. Remove from the heat. In a large bowl add the meat, cooked onion and garlic, salt, parsley and sage, mixed spice, breadcrumbs and egg. Mix with your hands until combined. Roll into 24 even sized balls – about the size of a walnut. Place the meatballs in the fridge for 30 minutes. Remove the tomato sauce from the heat, check and adjust the seasoning and stir in the 2 tablespoons of basil. Set aside. Preheat the oven to 180 degrees C Heat some olive oil in a pan and shallow fry the chilled meatballs until just browned – they must not be cooked inside as they will bake in the tomato sauce. Place the meatballs into an oven proof dish, cover with the tomato sauce and bake uncovered for 30 minutes. Serve with spaghetti or mashed potato or polenta chips. (https://heinstirred.com/2013/07/08/polenta-parmesan-chips/) By heinstirredSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/ostrich-meatballs-baked-in-tomato-sauce/ More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Salads

No Mayo Potato Salad

No braai is complete without a bowl of potato salad and everyone has their favourite way of making this dish. For me it has to be a thick garlic and grated onion mayonnaise dressing with some chopped boiled egg or the warm German version with a tangy vinegar dressing dotted with crispy bacon and chopped parsley.

Raw Summer Salad

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

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

Bulgur Salad

This dish is one of my favourite discoveries of the Beirut trip. A number of people told us that we had to have Armenian food while we were there. Armenians have lived in Lebanon for centuries and many now live in the Bourj Hammoud neighbourhood of Beirut. I did not know what to expect at all as we headed out to Seza, except that the food will be spicier than Lebanese food. It was truly a wonderful meal, the service was delightfully friendly and of course the highlight of the evening was discovering new dishes like Basterma (cured meat), Kibbeh (raw meat), Boerek Maison (cheese pies), Manti (dumplings in yoghurt) and Itch (Bulgur Salad). The Bulgur Salad was the stand out dish of the evening. A good amount of tomato flavour came through with a bit of spice on the tongue. We were surprised at how much flavour they managed to pack in the dish and I knew that this is a salad that I would want to share. Armenians prefer to used Bulgur (cracked wheat) in preference to maize and rice. Bulgur also appears in Lebanon’s famous salad Tabbouleh. When researching recipes for the salad as well as for the tabbouleh, I saw that Bulgur comes in 4 grades of courseness but the only packets I have managed to find locally has not had any reference to the grade. The recipe I have used comes from The Gutsy Gourmet and I liked the idea of the bulgur cooking in the tomato sauce instead of letting it cook in boiling water as this way would really intensify the flavour. The recipe called for a quarter cup lemon juice but I find tinned tomatoes quite sour so I suggest tasting the sauce before adding the lemon to see if it needs more acidity. The salad can be served hot or cold. We had it warm and when I made it at home I loved it warm and refrigerated some to try cold. It was really good cold. So I think you have many options of how and where to serve it. Cold, it will make a superb replacement for a pasta or potato salad at a barbecue. Pack it in for a picnic lunch for a delicious side dish with loads of flavour. And come winter,  I will be serving it warm with many stews and slow roasts. Print Yum Bulgur Salad Ingredients¼ cup extra virgin olive oil 1 large onion, chopped 1 tbsp tomato paste 1 tsp cumin 1 tbsp hot pepper sauce (can use sriracha or similar) 1 tin chopped tomatoes 1 cup Bulgur 1 tsp salt ¼ cup Lemon juice (optional, if tomatoes are sour then don’t use) 1 bunch parsley, finely chopped 3 medium sized spring onions, chopped chopped parsley for servingInstructionsSauté the chopped onion in olive oil on a low heat until it is translucent and soft. Add the cumin, tomato paste and pepper sauce and stir well. Add the tinned tomatoes and salt, stir and bring to a simmer for about 3 minutes while stirring. Check the tomato sauce and add the lemon juice if needed. Remove from heat and stir in the bulgur and mix well. Cover the pan and let it stand for 30 minutes for the bulgur to cook in the sauce. You can add ¼ cup boiling water if the mixture seems too dry. Remove the lid and stir in the chopped parsley and spring onions. Serve warm or cold garnished with some more chopped parsley. Adapted from The Gutsy GourmetSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/bulgur-salad/  

Soups

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. 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 Print Yum Pumpkin Soup with Roasted Pepper Salsa Ingredients1 large or 2 medium red peppers 800g pumpkin or butternut cubed 4 cloves garlic, whole and in skins oil for drizzling 1 onion, chopped 2 cloves garlic, chopped oil for frying 4 cups warm stock 6 dried apricots, finely chopped 1 tsp chilli oil or 1 chilli finely chopped salt and pepper to seasonInstructionsPreheat the oven grill. Place the peppers on a baking tray and place under the grill. Allow the skin to blacken (turn the peppers 90 degrees every 4 minutes or so). Remove the peppers and place in a plastic bag to sweat for about 20 minutes. Peel off the blackened skin and remove the stem and all seeds and set aside. While the peppers are sweating, reduce the oven temp to 200 degrees C Place the pumpkin/butternut and garlic on a roasting tray and drizzle with some oil. Roast until the pumpkin is cooked and the edges are starting to caramelise. About 30 – 40 minutes. Sweat the onions and garlic in a splash of oil and fry over a medium heat until softened. Add the pumpkin/butternut and sweat for a further 5 minutes. Add the stock and let it simmer for about 10 minutes. Season with salt and pepper. Remove from the heat and puree the soup. Add some more stock if required. In a food processor, squeeze the roasted garlic from the skins. Add the peppers, apricot and chilli oil or fresh chilli. Blitz for a few seconds at a time until the mixture is still chunky. Serve the soup with a dollop of the salsa. Adapted from Cherie AntrobusSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/pumpkin-soup-with-roasted-pepper-salsa/  

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.

Chicken Broth with Herbed Dumplings

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

Kale Turmeric Coconut Soup

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

Vegetables, Vegetarian & Vegan

Miso Roasted Aubergine (Nasu Dengaku)

I was introduced to the term flexitarian the other day and I though to myself I that I have probably become one without realising it. I seem to be mostly vegetarian these days, only eating meat on the odd occasion and do not miss it if I do not have it. Through this process aubergines (egg plant) have pretty much become a staple in my diet and this Miso Roasted Aubergine is a fantastic way to eat the vegetable. Roasting aubergines has to be best way to prepare the vegetable as it yields meltingly tender yet meaty flesh. It can take on loads of punchy flavours and is easily a meal on its own. My favourite and quickest way to prepare it is to cut it lengthwise in half, score the flesh in a diamond pattern and drizzle the halves with a good glug of extra virgin olive oil. Then roast it at 200 degrees C until soft and the edges start to caramelise. Take it out of the oven, sprinkle with lemon juice, salt and loads of dukkah (click for my recipe) and another splash of olive oil. Dinner ready in practically 30 minutes. I spotted this recipe for Miso Roasted Aubergine on the New York Times Food. Known by its Japanese name of Nasu Dengaku 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. I am not sure how it is traditionally served but I sprinkled the aubergine with sesame seeds, sliced spring onions and chili for extra heat. I prepared a bowl of wholewheat couscous and stirred in some fresh coriander to serve it with. It was a fantastic meat free Monday meal without a lot of fuss or effort. 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 Miso Roasted Aubergine (Nasu Dengaku) Ingredients3 – 4 medium aubergines 2 tbsp sesame oil for brushing Miso Glaze: ¼ cup red miso 2 tbsp mirin 1 tbsp rice vinegar 1 tbsp sesame oil 1 tbsp water 1 tbsp white sugar ½ tsp chilli paste (optional) To garnish: fresh chilli, sliced spring onion, sliced toasted sesame seeds InstructionsPreheat the oven to 220 degrees C Cut the aubergines in half lengthwise and then cut each half in half lengthwise Using the tip of a knife, cut an incision in criss cross pattern down each quarter making sure not to cut through the skin Place the egg plant on a baking sheet and brush with the sesame oil Roast for 20 – 25 minutes until the skin is beginning to shrivel and the flesh is soft Make the glaze by placing all the glaze ingredients into a small saucepan Place over a medium heat and stir until the glaze is warmed through and the sugar has dissolved Add a splash more water if the glaze is too thick. Set aside Once the egg plant is cooked, remove from the oven and turn the oven to grill Brush the aubergine with the miso glaze. Place under the grill, about 10cm from the heat, and broil for about 5 minutes, until the glaze begins to bubble and looks shiny. Check regularly to ensure it does not burn (a few charred edges is fine) Serve immediately sprinkled with sliced chilli and spring onion and some toasted sesame seeds Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/miso-roasted-aubergine-nasu-dengaku/ Click here for more vegetarian recipes More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Sumac Roast Tomatoes, Lentils and Dukkah Crusted Eggs

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

Vegan Chocolate Cake

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

Chicken Wraps with Tomato & Chipotle Relish

My new favourite thing is chipotle chilies and I can’t believe it has taken so long to finally taste them. I heard El Burro in Green Point was producing bottles of the chilies and ordered a few when I saw it on the Yuppiechef website. I can’t think of any other word than “intoxicating” when you open the bottle and get a hit of the deep smokiness and could not wait to start cooking with them. These wraps can be made within 30 minutes max. They are super easy and delivers full marks for flavour, texture and convenience. A perfect mid week meal.   Print Yum Chicken Wraps with Tomato & Chipotle Relish Ingredients4 chicken breasts – off the bone chicken spice/flavouring of your choice 400g baby tomatoes 1 tablespoon olive oil 4 chipotle chilies, chopped good pinch of salt 1 tablespoon sugar 2 avocados 1 tablespoon lemon juice a small bunch parsley, roughly chopped salt and pepper to taste 4-8 ready made wraps 1 red onion, thinly sliced and plunged into ice water for a minute wild rocket or baby spinach for garnishInstructionsPlace the tomatoes, olive oil, chili, salt and sugar in a saucepan and let it simmer over a medium high heat. Stir regularly to prevent it sticking and simmer until reduced and thickened. Taste and adjust the seasoning/sweetness if needed. While the tomatoes simmer prepare the avo and chicken. Scoop out the avocado flesh and mash roughly with the lemon juice. Mix in the parsley and season to taste. Place the chicken breasts between two sheets of plastic wrap and pound with a rolling pin to about 1/2 cm in thickness. Season the breasts with your choice of seasoning, heat a small amount of oil in a pan and fry the breasts until cooked and slice into thin strips. To assemble: Heat the wraps in the microwave for about 10 seconds. Top each wrap with the rocket, chicken, tomato relish, mashed avo and onions. Roll up and serve.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/chicken-wraps-tomato-chipotle-relish/ Wine suggestion from Conrad Louw: White wine with chicken? Very unadventurous and 1960. If you are still in that mould, time to break away. The hero of this dish is not only the chicken, but there are great elements such as avo, tomato and chipotle too. Ask the Italians, who cook a lot with tomatoes which wine is the best to go with tomato-based dishes, and they will come up with the immediate answer of two of their great varieties: Barbera or Sangiovese. It does not fight for airtime against the acidity of the tomatoes, it also complements the richness of the avo as well as the chicken. But don’t go to Italy for these wines, try your local quality liquor store and get an Altydgedacht or Fairview Barbera, or alternatively go for an Anura Sangiovese. Raka’s Sangiovese is a bit more herbaceous, and should complement this comfort-food wrap pretty well.