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Baking

Aubergine Cheesecake

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 I originally made a version of this dish for the Cheese issue of the Sunday Times Food Weekly in April of this year.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

Apple Tarte Tatin

I think a Tarte Tatin is one of the sexiest tarts there is. But even though the recipe is quite simple it is a bit intimidating to make. Anything that has to be turned over at the end gets me into a slight panic. I used the delightful Mary Berry’s (from The Great British Bake Off) recipe and it worked a treat. I have to confess I did use store bought puff pastry. I guess the secret is to use apples that are really tart otherwise the whole thing is too sweet and the lemon zest also helps to lift the flavours. If serving it as a dessert I think you can not beat vanilla ice cream as accompaniment – the best quality you can make/get. Do not grease the tin otherwise the caramel will be cloudy and not clear. Equipment: You will need a 23cm/9in diameter fixed base deep sponge sandwich tin. Print Yum Apple Tarte Tatin IngredientsFor the pastry 100g/4oz plain flour 50g/2oz butter (in a block) 25g/1oz lard (in a block) For the caramel 175g/6oz granulated sugar For the topping 900g/2lb red dessert apples finely grated zest and juice of 1 lemon To finish 75g/3oz caster sugarInstructionsFirst make the pastry. Freeze the butter and lard until very cold. Measure the flour into a bowl and grate the butter and lard into the flour. Use a knife to coat the butter and lard in the flour. Add 4-5 tbsp cold water and mix to a firm dough until it comes together. Roll out the pastry on a floured work surface to a rectangle. Fold one third down and then fold the bottom third up and over the top fold. Turn it 90 degrees (a quarter turn) and repeat the rolling and folding. Set aside, covered, in the fridge for 20 minutes. Repeat the rolling, folding and chilling twice more so you have a total of four folds and turns. Preheat the oven to 220C/425F/Gas 7. For the caramel, place the granulated sugar and 6 tbsp water into a stainless steel pan. Stir over a low heat until the sugar has dissolved and there are no granules. Remove the spoon and increase the heat. Boil until a golden straw colour and immediately pour into a 23cm/9in fixed-base deep sponge sandwich tin. Don’t get it too dark or it will be bitter – this is very important! For the topping, core the apples then thinly slice. Arrange a layer over the caramel in the tin in a circular pattern starting from the outside of the tin and work inwards. Toss the remaining apples in the lemon zest and juice, scatter in the tin and press down. Roll out the pastry to a round, slightly bigger than the tin. Cover the apples and tuck the edges of the pastry down around the apples. Make a small cross in the top of the pastry to let the steam out. Bake for about 40 minutes until the pastry is crisp and golden-brown and the apples are soft. To finish, before turning the tarte out, tip the juices from the tin into a saucepan. Add the caster sugar and boil until syrupy. Turn the tarte tatin out onto a plate and spoon the syrup over the apples. Serve with cream.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/apple-tarte-tatin/

Peanut Butter Banana Bread with Peanut Streusel

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

Tokara’s Orange Polenta Cake

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

Breads

Zucchini Labneh Naan Pizza

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

Coconut Blueberry Muffins

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

Pissaladière

Pissaladière is a classic French dish that originated in Nice in the South of France. It is a tart similar to a pizza but the crust is thicker. It is traditionally topped with caramelised onions, olives and anchovies and I have kept to that tradition. You can serve it as an appetiser and I think it is a great dish to serve as a snack to nibble on with drinks.Even if you do not like olives or anchovies. And those are both ingredients that I have no major love for. But the combination of the sweet onions works so well with the saltiness of the olives and anchovy, balancing sweet and salty in the most delicious way.According to Jacques Medecin, former mayor of Nice and an authority on its cuisine, the layer of onions on a pissaladiere should be half as thick as the crust. The pissaladière is traditionally made with a yeasted bread type dough (similar to pizza) but I simplified and tweaked the recipe (apologies to mr Medecin and Nice). Instead of the bread base I made a  scone dough, an idea I got from Hilary Biller who is the editor of the Sunday Times Food Weekly. I added some grated parmesan cheese for added richness to the dough and it worked really well. Caramelising the onions is the part of the recipe that takes the most time. Making the scone dough is easy and then it is just adding the topping ingredients and baking the tart. Best to serve hot with a wedge of lemon as it comes out of the oven but I had it cold after photographing and it was still absolutely delicious. The pissaladière will also make a great lunch or dinner, served with a crunchy fresh salad Click here for more festive recipe ideas Print Yum Pissaladière IngredientsBase: 225g self-raising flour 55g butter ¼ cup finely grated mature hard cheese like parmesan 120ml full cream milk Topping 50ml Baleia Extra Virgin Olive Oil 750g large onions, peeled and thinly sliced 1 fat clove garlic, crushed 1 tsp dried mixed herbs freshly ground black pepper 100g anchovy fillets in oil pitted and halved black olives InstructionsPre-heat the oven to 210°C Line a baking tray with baking paper Cook the garlic in the oil over a medium heat until soft Add the onions and herbs and cook uncovered over a medium high heat for about 20 – 30 minutes, stirring occasionally until the onions are golden brown Season with black pepper and set aside Sift the flour into a large bowl Rub in the butter until the mixture resembles fine breadcrumbs and stir in the cheese Add the milk slowly and use a fork to bring it all together to make a soft dough that does not stick to the bowl Roll out into a rectangle on a floured surface and carefully roll the dough onto the rolling pin and unroll onto the lined baking tray Use your hands to shape the dough to cover the baking tray and cut off any parts of dough hanging over the edge Spoon the fried onions on top of the dough Drain the anchovies and arrange in a diamond shaped pattern over the onion filling Stud each diamond with a halved olive Bake for 20-25 minutes until the tart is golden brown and the dough is cooked though. Cut into squares and serve immediately Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/pissaladiere/ This recipe first appeared in the Sunday Times Food Weekly More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

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

Breakfast

Vegetable Pies

These should in all honesty be called “Clean Out the Fridge Pies” but Vegetable Pies sound so much better. And if truth be told they really are just collapsed veggie souffles but so tasty that making them, waiting for them to collapse and packing them for your lunch box or picnic makes perfect sense. After the two weeks of eating like a king while we were shooting in France I am trying to make a concerted effort to eat a bit cleaner. But I have gone straight on to another project where we are shooting food 4 days of the week, so dinner is left overs from the day’s shoot. Which meant I have had a head of cauliflower, pack of baby marrows and half a packet of baby spinach giving me the evil eye every time I open the fridge. I wanted to put my own spin on a souffle I had before which by the time I wanted to eat it, had already cooled down and sunk, so I tipped it out of the ramekin and ate it as a pie. It stuck with me that souffles are always this mad rush to make and serve but they taste really good at room temperature as a light meal. These will be a hit with the vegetarians, the LCHF followers and the gluten frees. But I can guarantee you that those of us who do not follow any of these regimens will be very happy too. Even the most ardent meat eaters will feel satisfied. Pack them for lunch, take them with on your next picnic, have them for breakfast or serve them as a light dinner with a cup of soup for the autumn chill. A reminder that we have set a second date for 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 Vegetable Pies Ingredientsbutter for ramekins 1 tbsp butter 1 clove garlic, finely chopped 350g baby marrows/zucchini, grated 100g baby spinach pinch of paprika pinch of grated nutmeg 400g cooked cauliflower, mashed 6 eggs, separated 1/3 cup grated Parmesan cheese salt and freshly ground black pepperInstructionsGenerously butter 4 one and half cup ramekins. Preheat the oven to 170 degrees C. Melt the butter and gently fry the garlic until soft. Add the grated baby marrows/zucchini and spinach and cook for about 10 minutes, while stirring occasionally until soft. Mix in the paprika, nutmeg and mashed cauliflower. Beat the egg yolks with the cheese and mix in the vegetables. Beat the egg whites in a clean, dry bowl until stiff. Add a third of the egg whites to the vegetable mixture and mix well. Gently fold in the rest of the egg whites until just combined. Pour the mixture into the ramekins and bake for 30 – 35 minutes until puffed up and golden. Serve immediately or let it cool down for 10 minutes or so, gently tip out of the ramekins and eat at room temperature as a pie.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/vegetable-pies/ More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook    

Duck Fat Egg Toastie

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

Spicy Baked Eggs

Another name for these Spicy Baked Eggs could easily be Hangover Breakfast. They combine all the elements that I want in a breakfast when the night before might have been too much fun: gluten, fat and spice! And if a breakfast pizza, loaded with cheese, eggs, bacon, sausage and chilli is not in easy reach (why do so few places make breakfast pizzas?), this is a great alternative. And even if the evening before does not need to be medicated with comfort food, this is a much less stressful way of serving breakfast for a crowd. Forget about getting the timing of each one’s fried eggs right or the scrambled eggs drying out. Also known as the North African dish, Shakshouka, the orignial recipe is vegetarian in nature and does not have any cheese or meat, while in the Middle East and Spain you can find it served with spicy sausage. There is also the famous Mexican version, Huevos Rancheros, but the eggs are usually scrambled and not kept whole. I think adding the ground beef just makes preparation easier and means you have breakfast pretty much all in one dish. Adjust the chilli to your personal preference. Try to get the best bread you can to mop up all that delicious sauce. Print Yum Spicy Baked Eggs Ingredientssplash of olive oil 1 red onion, finely sliced 1 clove garlic, mashed 1-2 fresh chillies, chopped (seeds removed if prefered) or 1 teaspoon dried chilli flakes 500g ground beef mince 1 teaspoon beef stock (fond or powder) 1/4 teaspoon salt 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin Tomato Sauce splash of olive oil 1 red onion, finely sliced 1 clove garlic, mashed 1-2 fresh chillies, chopped (seeds removed if prefered) or 1 teaspoon dried chilli flakes 2 x 410g tinned chopped tomatoes 1 teaspoon sugar good pinch of salt and cracked black pepper Other 4 – 6 eggs 100g grated mature cheddar cheese To Serve mature cheddar cheese sliced pickled jalapeno 1 avocado, cubed chopped corianderInstructionsHeat the oil and add all the ingredients. Brown the meat over a high heat. Once browned, simmer over a medium high heat while stirring regularly until the beef is cooked and all the liquid has evaporated – about 10 minutes. Set aside. Tomato Sauce Heat the oil and add all the ingredients. Bring to a fast boil and reduce the heat to medium high and simmer the sauce, stirring regularly, until it has thickened a bit – about 10 minutes. Check the seasoning. Assembly Preheat the grill of the oven. Spoon the ground beef into an oven proof dish. Cover the meat with the tomato sauce. Make 4 – 6 (depending on the amount of eggs you are using) indents in the mixture and break an egg into each indent. Sprinkle with 2 thirds of the grated cheese and place in the middle of the oven. Bake for about 10 minutes until the cheese is bubbling and the white of the eggs have set but the yolks still runny. Serve with some more grated cheese, chopped coriander, sliced pickled jalapenos and slices of good bread.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/spicy-baked-eggs/

Tomato and Basil Savoury Crepe Cake

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

Cocktails and Drinks

Gin Fizz

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

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

Cucumber and Ginger Fizz

I think this Cucumber and Ginger Fizz is the perfect drink to welcome Spring. The sun is definitely setting later and this refreshing drink is a gentle forecast to those long summer nights just around the corner. The recipe calls for a ginger cordial and I used a local cordial made in Wellington by Louise Steenkamp of Wild at Heart Cocktails. I had the pleasure of meeting Louise last year when I did an article for the first issue of Market Day – a journal published by Russel Wasserfall Food documenting a few of the vendors and their offerings at the Neighbourgoods Market on  a Saturday. I got to spend a wonderful day with Louise and her team, chatting about where it all began, watching them harvest fragrant rose geranium for one of the cordials and seeing the process right to end with bottles filled with sweet hand made cordials of Buchu, Lemon, Rose Geranium and Ginger. I remember how excited I was to get back to Cape Town – with a car filled with the aromatic scents of rose geranium and buchu – to create a few recipes for the journal using the cordials. The fizz is wonderfully refreshing as is but you could easily add a tot of vodka or gin to the mix for an adult cocktail. Don’t throw away the drained cucumber that you’re left with after collecting the liquid. Make a quick tzatziki and serve it on toasted bruschetta with the drinks. You will find Louise at the Oranjezicht City Farm every Saturday – do have a taste of her incredible cordials and make sure to stock up for summer. Print Yum Cucumber and Ginger Fizz IngredientsPer serving: 2 tbs cucumber juice 1 tbs Wild at Heart Ginger Cordial Ice cubes Sparkling water A wedge of lime Cucumber slices or ribbonsInstructionsPlace the cucumber juice and ginger cordial in a cocktail shaker with a few ice cubes. Give it a good shake and pour into a tumbler. Top with sparking water, add a squeeze of lime juice and garnish with the cucumber slices or ribbons. Serve immediatelySchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/cucumber-and-ginger-fizz/ * This recipe first appeared in Market Day Issue 1 and is available at selected retailers. More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook       

Frozen Watermelon Margarita

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

Chocolate

Peppermint Crisp Mug Cake

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

Chocolate & Orange Curd Tart

One of my favourite ice cream flavours from The Creamery – chocolate and naartjie curd swirl – served as inspiration for this tart. Since the pastry and curd is quite rich I decided to rather make a “lighter” mousse in stead of a ganache. The tart is rich but not overly sweet. The curd can be made in advance and kept in a sterilized jar for up to 3 weeks. The pastry is a recipe from Tina Bester of Queen of Tarts and aptly called “well-behaved pastry” from her book Bake. Print Yum Chocolate & Orange Curd Tart IngredientsShortcrust Pastry: 225g butter 200g castor sugar 2 large eggs 500g flour 50g dark chocolate, melted (to cover the pastry after it has been baked) Orange Curd: 60g butter 200g caster sugar 100ml fresh orange juice 30ml grated orange zest 3 large eggs, beaten pinch of salt Chocolate Mousse: 150g dark chocolate (70%) 3 eggs, separated 250ml cream 15ml brandy (optional) InstructionsGrease a 30cm loose bottomed flan dish. Make the pastry by combining the butter and sugar in a food processor and while still running, add the eggs, one at a time. Add the flour and blend until it forms a dough. Remove from the processor, mould into a ball, cover with cling wrap and rest in the fridge for 1 hour. While the pastry is resting, make the curd. Set a metal bowl over a large saucepan of boiling water, making sure the bowl does not touch the water. Place the sugar and zest in a food processor and blitz together until the sugar is a light orange colour. Place the sugar mixture in the bowl with the butter, juice and salt and stir over the heat until the butter is melted and sugar dissolved. Slowly whisk in the eggs and continue whisking over the heat until the mixture thickens and coats the back of a spoon. Spoon into a bowl and place in the fridge to set. Preheat the oven the 180 degrees C. Take the pastry out of the fridge, roll out and gently line the flan dish. Let the pastry overlap the edge of the dish by a cm or so. Prick the base with a fork, place in the fridge for 30 minutes and then bake for 25 minutes until the pastry is light golden brown (no need to fill with beans etc). Once it has cooled down for a few minutes gently trim the edge of the dish with a sharp knife and remove any extra pastry. Melt the 50g chocolate in metal bowl set over a large saucepan of boiling water, making sure the bowl does not touch the water. Once melted, spread the chocolate over the base of the pastry shell with a pallet knife of pastry brush. (Keep the bowl handy as you will need it for the mousse.) Let the pastry shell cool down in the dish and make the mousse. Set the metal bowl used for the 50g chocolate over a large saucepan of boiling water, making sure the bowl does not touch the water. Break the 150g of chocolate into small pieces and stir until it melts. Remove from the boiling water. Whisk the egg whites till stiff and then whisk the cream till soft peak stage. Lightly beat the eggs yolks and add to the melted chocolate and mix until smooth. Add the cream and brandy and beat until well combined. Add a 3rd of the egg whites and beat until combined, then gently fold in the rest of the egg whites until the mixture is well combined. Cover the base of the pastry shell with the orange curd and carefully spoon the mousse on top. Cover and place in the fridge for a about four hours until the mousse has set.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/chocolate-orange-curd-tart/   More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Chocolate Beetroot Cupcakes

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

Hot Cross Bun Chocolate Puddings

These Hot Cross Bun Chocolate Puddings could not be easier and are just so delicious. And with that slight chill in the air I think they are a dessert fitting for Easter weekend coming up. Someone tweeted the other day that her dinner was sorted for the next two months now that hot cross buns have hot the shelves. I had to laugh as I am sure many of us have had hot cross buns for dinner. Toasted, slathered with butter and thick slice of mature cheddar is my choice for dinner. The variations are endless too. Choose your favourite type of hot cross bun (the shops are brimming with extra spice, no spice, no raisins, added chocolate, added white chocolate etc) and play with the flavour of chocolate as well. I used a dark chocolate with orange when I made the recipe. Also replace the brandy with a coffee or fruit liqueur to add the flavour you want. Print Yum Hot Cross Bun Chocolate Puddings Ingredients6 hot cross buns, sliced in half butter for spreading and greasing 50 – 100g dark chocolate, broken into small pieces 3 eggs 2 tbsp sugar 1 tbsp cocoa 1 tbsp brandy 1 tsp vanilla extract pinch of salt 1½ cups of milkInstructionsGrease 4 x 1½ cup ovenproof ramekins with some butter Butter the hot cross buns half and keep top halves seperate Place 4 halves of the buns in the bottom of each ramekin, top with half of the chocolate and repeat the layer Top each ramekin with the 4 top halves of the buns Use a sharp knife to cut the layered buns in quarters in the ramekin Whisk the eggs with the sugar, cocoa, brandy, vanilla and salt Whisk in the milk and pour over each of the ramekins in equal quantities Gently push the buns down into the custard and let it soak for 30 minutes Preheat the oven to 180 degrees C Place the ramekin into a deep roasting tray and add enough hot water to the tray to come a third of the way up the ramekins Place into the oven and bake for 30 minutes until the custard has set and the puddings are brown on top Serve immediately dusted with some cocoa powder and custard, ice cream or creamSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/hot-cross-bun-chocolate-puddings/ 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 

Chicken

Sri Lankan Baked Chicken

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

Roasted Chicken with JAZZ™ Apples and Mustard

This post and recipe is sponsored by JAZZ™ Apples I am so happy with how this Roasted Chicken with JAZZ™ Apples and Mustard turned out. Flavourful chicken pieces with crispy chicken skin, doused in a mustardy almost sweet and sour sauce. The apple slices hold their shape, adding texture, colour and a slight sweetness to the dish. Serve with a crispy heirloom tomato salad, hot potato wedges with some mayo to dip them into and dinner is delicious, quick and satisfying. I prefer using chicken thighs and drums, bone in, as they have the most flavour. For this dish, I just built layer upon layer of flavour. First I made a simple spice mix of origanum, garam masala, ginger and smoked paprika and coated the portions with it. Then fried the pieces skin down to crisp up the skin. Next step is to fry some garlic until soft, add a bit of stock, some mustard and rosemary and placed the chicken portions in the broth to cook. In the last 10 minutes of cooking the JAZZ™ Apple slices and red onion slices go in and then it is just a few more minutes to ensure the chicken is cooked through. If it is a nice warm day, serve the Roasted Chicken with JAZZ™ Apples and Mustard with a crispy salad and piping hot potato wedges. If there is a chill in the air, make a pot of buttery mash and a large serving of this Roasted Broccoli but leave out the Nori Salt as the added nori flavour won’t work. Delicious dinner sorted with not much fuss. JAZZ™ apples were first born in New Zealand orchards following a natural union of the Royal Gala and Braeburn varieties. Sixteen years later JAZZ™ apples have become a global favourite. Compared with most apples, JAZZ™ apples are very dense which also makes them perfect for cooking as they keep their shape. Here in South Africa they are grown under a closely controlled quality growing programme and sold exclusively at Checkers stores. The season is in full swing currently at your favourite Checkers store. Print Yum Roasted Chicken with JAZZ™ Apples and Mustard Ingredientsolive oil for frying 6 chicken thighs, skin on 1 tsp seas salt flakes A few fresh grinds of black pepper 1 tsp dried origanum ½ tsp garam masala ¼ tsp ground ginger ¼ tsp chilli flakes ¼ tsp paprika 2 cloves garlic, mashed 175ml chicken stock 1 tbsp whole grain mustard 1 teaspoon Dijon mustard 1 tbsp rosemary leaves 2 JAZZ™ apples, thinly sliced 1 small red onion, thinly slicedInstructionsPlace the chicken in a sandwich bag Add the salt, pepper and spices and give it all a good shake Heat a large pan over medium-high heat and add the oil Add the chicken skin down once the oil is hot and fry for 5 minutes, gently pushing down on the chicken pieces and shake the pan once in a while so the chicken does not stick Turn the pieces over, place the lid on the pan and cook for another 5 minutes Remove the chicken and wipe the pan clean Add a splash of oil and fry the garlic until soft Add the stock, mustard and rosemary and bring to the boil Add the chicken pieces back to the pan, cover, lower the heat and simmer for another 10 minutes Add the JAZZ™ apples and onions and cook covered for another 8 minutes or so, stirring occasionally until the chicken is cooked and the sauce reduced Taste and season if needed Let it stand covered for 5 minutes and serve hot Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/roasted-chicken-with-jazz-apples-and-mustard/ I hope you enjoy this recipe for Roasted Chicken with JAZZ™ Apples and Mustard. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred A few more of my favourite chicken recipes: Chicken Roasted in White Wine with Lemon and Herbs Paprika Chicken with Chickpeas and Fennel Best Peri Peri Chicken Ever

Fakeaway Xi’an Biang Biang Noodles

I only recently came across the term “fakeaway”,  a homemade meal that replicates your favourite takeaway from a restaurant. And these Xi’an Biang Biang Noodles is my homemade version of the Xi’an Biang Biang Noodles served at Dahlia on Regent in Sea Point, Cape Town. A tiny Asian restaurant that manages to deliver huge flavours every single time. Biang Biang noodles are a type of noodle from China’s Shaanxi Province of which Xi’an is the ancient capital. The province was the starting point of the Silk Road, a trade route that linked the Western world with the Middle East and Asia. The noodles are hand pulled to a long wide shape, almost like a belt. The noodles are deliciously chewy and usually served with a spicy dressing. Perfect weekend takeaway food. Enter John Gregory-Smith with his fab “fakeaway” recipe using lasagne sheets to make the wide noodles. His recipe is super easy so I had to give it a try. It calls for lamb shoulder but I used ground pork as it is much cheaper than lamb shoulder. You could use ground pork, chicken, turkey, lamb or beef or crispy tofu or even fried aubergine. I tweaked the ingredients here and there and his recipe also calls for Lao Gan Ma’s famous chili crisp but I suggest you check out my chili crisp recipe I published earlier this week. I promise it’s worth it and keep the chili crisp close by, you’ll probably want an extra dollop on the noodles. And don’t stress if you can’t find fresh lasagne sheets, use dried and just cook them a bit longer. I hope you enjoy making this recipe for Biang Biang Noodles. If you’ve made it, share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoy. The images in this post has been shot on the EARL GRAY background available at shop.heinstirred.com. If you are looking for more quick, easy delicious meal ideas, my cookbook, DRUNK AND HUNGRY is available as a digital download. As the title states, the book consists of easy and flavourful recipes for when you find yourself drunk, and hungry. Savoury, sweet, vegan, vegetarian, bacon, cheese, spice, and carbs are packed into 15 easy recipes to satisfy your hunger while tantalising your tastebuds. The book has just been announced as the South African winner in the Digital Books category in the Gourmand World Cookbook Awards. It will now compete for Best in the World later this year at the Cookbook Fair in Paris. Purchase the book by clicking on this link

Massaman Curry and Feasting off the Beaten Track in Thailand

The most famous Thai curries are green, red, yellow and massaman and this recipe for massaman curry is a nod to all the sights, sounds and flavours from my recent trip with Tourism Authority of Thailand to Thailand, Cambodia and Vietnam. Southeast Asia is one of the most popular holiday destinations for South Africans with its vibrant culture, iconic street food, world-renowned beaches and value for money attracting visitors from all over the world. But these destinations offer so much more outside of the popular and well-known locations where authentic food experiences can be discovered and enjoyed. The Southern Tourism Corridor is a tourism cooperation corridor among Thailand, Cambodia and Vietnam established in 2007, with Myanmar invited to join in August 2018. Some of the provinces included in Thailand are Rayong and Chanthaburi, Kampot in Cambodia and Phu Quoc Island in Vietnam and I was invited by the Tourism Authority of Thailand to explore the corridor from a gastronomy perspective. Tha Chalaep is a small town in the Chantaburi province of Thailand. Boarding a boat in the town takes you to one of the local oyster farms owned by Pa Louise Lung Thom, locally known as Uncle Thom. The trip offers a fascinating glimpse into his life as an oyster farmer with the visit culminating in a feast of fresh oysters, cooked crab, fried whole fish, fish cakes, tom yum soup and many more local dishes.  Not far from Tha Chalaep is Chanthaburi, the capital of the province. Start your visit at The Cathedral of the Immaculate Conception, one of the biggest churches in Thailand. From there it is a short walk to the 3 century Old Town Chanthaboon Waterfront, steeped in history as an important trade center and international port. Enjoy a slow walk in the narrow kilometer-long lane offering picturesque views of historic homes. The community is well known for its street food and you can enjoy freshly baked madeleines, sweets, iced coffees and durian ice cream as you wander the historic street. Market visits are mandatory when in Thailand and the Charoensuk Market is a must-do. Offering a vast selection of fresh produce, seafood and ingredients, join locals as they do their daily shopping for cooking at home. Some stalls also offer freshly cooked traditional meals that can be purchased and enjoyed at home for those who are too busy to cook.  From Chanthaburi, travel to the Rayong province which offers a more peaceful beach experience than the more popular beach destinations in Thailand. The Rayong province is well known for its seasonal tropical fruit of rambutan, mangosteen and the world famous durian as well as salak that is grown all year round. The people of the province produce a variety of seafood products, the important ingredient, fish sauce, as well as shrimp paste and many dried fish products. A visit to the Ban Phe Market located near the fishing boat port offers a vast array of dried seafood products produced in the area. The market is usually a stop before taking a boat to Ko Samet or Samet Island.  Not to be missed in Rayong is Jumlong Sriraksa’s restaurant in Rayong called Khrua Ban Ban. The Masterchef Thailand’s finalist dishes up some of the best food we had on the trip and make sure you order his signature dish – Volcano Eggs! Click here for my Instagram Thailand stories to see the dish in action. He did not want to share the recipe but it seems to be the fluffiest souffle omelet with seafood, almost engulfed in flames as it is brought to the table. What a delight to see and enjoy. Miang at Jumlong’s restaurant in Rayong One of the most wonderful things in life is a chance to see something for the first time and even though Thailand, Cambodia and Vietnam are well-known destinations they offer so much more to see and taste when veering off the usual routes. Not only do you get to see something for the first time but you get to see and taste in a very authentic way. Back to the recipe. Massaman is a mild Thai curry with Indian influences and usually, have potatoes and peanuts in the curry. The idea of cooking the whole chicken in the coconut milk flavoured with the massaman paste comes from the Irish food writer, Sophie White. Cooking the chicken this way results in a delicious and rich chicken curry. If you are in the mood for something spicier, replace the massaman curry paste with a fiery red curry paste. Just as delicious! I hope you enjoy this recipe for Massaman Curry. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. And click here for more moments from the Thailand leg of the trip. Print Yum Massaman Curry and Feasting off the Beaten Track in Thailand Ingredients3 tbsp oil Sea salt flakes 1 fresh organic chicken (about 1,5 kg) 50g about 3 tbsp Massaman curry paste 1 onion, diced 2 cloves garlic, mashed 1 thumb ginger, grated 2 cans coconut milk 100g peanuts 1 tbsp fish sauce (more to taste) juice of 1 lime 400g baby potatoes, quartered fresh coriander and jasmine rice to serve InstructionsHeat the oil in a large pot and brown the chicken all over and set aside Add the onions, garlic, ginger and curry paste to the pot and cook for 5 minutes while stirring Add a glug coconut milk and cook the paste for another 5 mins while stirring Add the rest of the coconut milk and bring to the boil Place the chicken back in the pot It does not need to be fully submerged but ensure the coconut milk goes into the cavity Cover with the lid and let the chicken simmer for 30 minutes After 30 mins gently turn the chicken over, add the peanuts, lime juice and fish sauce and potatoes Cover again and simmer for another 30 minutes or so until the potatoes are cooked Lift the chicken out of the pot and divide into bowls with rice Taste the sauce and add more fish sauce if needed Ladle over some of the sauce and serve immediatelySchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/massaman-curry-and-feasting-off-the-beaten-track-in-thailand/ Trip was made possible by Tourism Authority of Thailand

Christmas and Holidays

Granadilla Semifreddo with Frozen Dark Chocolate Sauce

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

Raspberry Yoghurt Cake

Raspberry Yoghurt Cake as a title is selling the recipe short as it is a Raspberry Yoghurt Cake with a Crunchy Cacao Nib and Mascarpone Filling. Quite a delicious mouthful I think. The recipe is a variation of the Apple Yoghurt Cake I made in 2014 and it remains one of my favourite cakes on heinstirred. The cake is quite dense, rich but not overly sweet and the fresh raspberries is a wonderful counterbalance to all that richness and added to that loads of texture. As mentioned the cake has loads of texture. It comes from the ground almonds in the batter and then the flaked almonds on top as well as the addition of cacao nibs to the mascarpone filling. I love the crunch that the nibs add but even more so the smoky, chocolate bitterness that the nibs add as well . I think it works really well with the tart berries and the creamy mascarpone. You could sweeten the mascarpone if you want (I don’t think it is necessary) and you could take the filling up a notch by roughly smashing a few more fresh raspberries into it. I think that would be pretty fantastic with a beautiful colour. You could also skip the part where you slice the cake in two and use the mascarpone as a topping. If you want to go that route don’t top the cake with the almond flakes before baking but rather save them to sprinkle over the mascarpone topping before serving. I hope you enjoy this recipe for Raspberry Yoghurt Cake. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Print Yum Raspberry Yoghurt Cake Ingredients150g butter, softened 200g light demerara sugar finely grated zest of 1 large lemon 3 large eggs 200g double cream yoghurt 1 tsp vanilla extract 100g flour 100g ground almonds 1 tsp baking powder ¼ tsp salt 2 x 100g fresh raspberries 2 x 25g flaked almonds 250g mascarpone cheese 25g cacao nibs icing sugar to dust InstructionsPreheat the oven to 180 degrees C Grease and line a 20cm springform cake tin Beat the butter, sugar and lemon zest until thick and pale Add the eggs on at a time, beating for a good 5 minutes after each addition Beat in the yoghurt until just combined Stir in the flour, almonds, baking powder and salt until just combined and then gently fold in 1 x 100g of the berries Spoon the mix into the cake tin and smooth the top Sprinkle with the 1 x 25g flaked almonds and bake for 45 – 55 minutes until a skewer inserted in the centre comes out clean (cover with foil if the cake browns too much) Let the cake cool in the pan and then turn out on a rack to cool completely Mix the mascarpone and cacao nibs Split the cake, spread with the mascarpone mix and sandwich the cake Dust with some icing sugar and serve with the rest of the raspberries and almond flakes Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/raspberry-yoghurt-cake/ More photos, food and travel stories on: Instagram Pinterest Facebook A few more of my favourite baking recipes : Muesli Buttermilk Rusks Peanut Butter Caramel and Chocolate Tart Plum, Almond and Lime Cake Chocolate Chestnut Brownies  

Mackerel Pate with Quick Pickled Red Onion

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

Xmas Morning Muffins

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

Deli

Sesame Wafu Dressing

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

Kale Chips

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

Zucchini and Pea Fritters with Feta and Green Goddess Dressing

I always say in our photography workshops that your job as a food photographer is to create a reaction with the image you shoot. The person looking at the image needs to either want to eat it, make it, or buy it. Achieving that reaction makes it a successful photograph. This recipe for Zucchini and Pea Fritters with Feta and Green Goddess Dressing comes from seeing an image on the Delicious Instagram feed for Zucchini and Haloumi fritters. I loved the shot and immediately wanted to make it. The fritters are super easy to make and you can dress it down or dress it up whichever way takes your fancy. I replaced the ham and halloumi of the original recipe with feta and peas to increase the nutritional value of the fritters. You can easily chop and change the ingredients depending on which time of day you want to serve them. If you serve them for breakfast, you could top the fritters with a poached egg and some crispy fried bacon – this will make a lovely breakfast for Father’s Day later this month. Some smoked fish on top and a crispy salad will be great as a lunch idea. And having them as is with the green goddess yoghurt dressing is pretty much perfect too. I adapted the green goddess recipe to what herbs I had in the fridge, and I just used yoghurt as I did not have sour cream and don’t think the sauce needs it. Full cream or double cream yoghurt will do just fine. I used fresh parsley, basil and mint for the herby dressing. Add loads of black pepper and lemon juice for a bit of zing. If you want to make a richer dressing I think the whipped feta from this Roasted Butternut Falafel recipe I posted in 2016 will work really well. But do add some herbs to it and omit the feta from the fritter batter unless you really like feta. I hope you enjoy this recipe for Zucchini and Pea Fritters with Feta and Green Goddess Dressing. If you’ve made the recipe do share it by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoyed. Print Yum Zucchini and Pea Fritters with Feta and Green Goddess Dressing Ingredients650g, zucchini (baby marrows), coarsely grated 1 cup peas 100g feta cheese, crumbled 100g self-raising flour 50g plain flour 2 eggs, lightly beaten pinch of dried chilli flakes, plus extra to serve 1 tbsp extra virgin olive oil oil for frying GREEN GODDESS DRESSING 1 cup fresh herbs like parsley, basil, mint 1 cup full cream or double cream yoghurt 1 – 2 tbsp lemon juice sea salt flakes and ground black pepper to season InstructionsMake the dressing by placing all the dressing ingredients in a food processor, season, and pulse until combined and smooth Place zucchini in a colander set over a bowl and stir through 1 tsp salt Set aside for 15 minutes, then squeeze to remove any excess liquid and place in a bowl Add the peas, feta, flours, egg and chilli and mix to combine Heat some oil in a large non-stick frypan over medium heat Spoon a 1/4 cup zucchini mixture per fritter into the pan and flatten slightly with a spatula Cook for about 4 minutes each side until golden and keep warm on a paper towel Repeat with remaining mixture until all the fritters are cooked and serve with the dressing Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/zucchini-and-pea-fritters-with-feta-and-green-goddess-dressing/

Zucchini Labneh Tart

Labneh is a soft cheese that can be made at home with minimal effort and delivers a creamy and delicious cheese you can use and serve with endless possibilities. And I think this Zucchini Labneh Tart is a prime example of how versatile the cheese is.  I spotted an image on Pinterest and immediately wanted to make it. After a bit of a search I came across the recipe for the tart from the book Fermented by Charlotte Pike. This tart is deliciously moreish and a visual feast with the colours of the golden brown pastry against the bright green and ochre of the sliced zucchini and melted cheese. The hues of a summer in full swing or those fresh splashes of colour you need when in the midst of winter thanks to zucchini being available most of the year. The dukkah sprinkled on top gives the tart a bit more depth of flavour and marries with the cumin to give the tart a delicious Middle Eastern flavour. It is labneh after all. Perfect as a drinks party snack or serve it with a crunchy salad out on the veranda.vAnd as with all pastry tarts make sure the pastry is cooked underneath before removing from the oven. Labneh is essentially a cheese made from straining yoghurt, resulting in a deliciously thick, creamy and tangy soft cheese. You can use it as you would any cream cheese, as the basis for tzatziki or spread it inside a pita or wrap. The straining process is very easy and takes 12 – 48 hours. The longer you strain it, the thicker the cheese will become. Should you want a firm cheese to roll into balls you can strain it for the full 48 hours but I prefer to strain it for 24 hours. I also use a double cream full fat yoghurt. I have made the most delicious Pistachio Labneh Ice Cream before and it is one of my favourite ice creams and well worth making. You can also check out this Labneh recipe for more serving ideas. Our next Food Photography Workshop is this Sunday. Click here for more details and do let me know if you want to join us for this fun and creative day. More photos, food and travel stories on: Instagram Pinterest Twitter Facebook Print Yum Zucchini Labneh Tart Ingredients1 pack of ready-rolled puff pastry, defrosted ½ – ¾ cup labneh (see below) 1 beaten egg salt, black pepper and ground cumin to season 6 – 8 medium zucchini, ends trimmed and sliced at an angle, about ½ cm thick ½ cup Parmesan cheese, finely grated 2 tbsp dukkah sprinkle of chili flakes (optional) LABNEH 1kg double cream full fat plain yoghurt 1 tbsp saltInstructionsPreheat the oven to 180 degrees C. Unroll the puff pastry onto a large baking sheet. Take a sharp knife and cut a border around the edge of the pastry, running roughly 2 cm around the edges of the pastry making sure not to cut through the pastry Spread the labneh over the pastry, taking it up to but not over the pastry border. Brush the border with the beaten egg Season the labneh with salt, pepper and cumin Arrange the zucchini slices in a single layer over the labneh Sprinkle the Parmesan evenly over the zucchini Bake for about 20 – 25 minutes until the border is puffed up, the cheese melted and the pastry is cooked underneath Sprinkle the tart with the dukkah and chili flakes if used and serve immediately HOW TO MAKE LABNEH Line a wire mesh strainer with cheese or muslin cloth and place it over a bowl. Add the salt to the yoghurt, mix and place into the lined strainer Tie the corners with some string and suspend the “bag” of yoghurt over a bowl so that that the whey can drain from the yoghurt into the bowl (I place a wooden spoon between two handles of a cupboard and then tie the string to the wooden spoon) Let the yoghurt drain in a cool place for 24 hours at least Scoop the labneh from the cloth, cover and keep in the fridge for up to 3 daysSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/zucchini-labneh-tart/  

Desserts

Pears Roasted in Cider

The autumn issue of the Donna Hay magazine had some wonderful pear recipes in it and since we are in the same season as the Australians it made sense to try her recipe for Verjuice, Thyme and Cinnamon Roasted pears. From which I deviated quite a bit and ended with this recipe for Pears Roasted in Cider. (And from the images you can see I added some apples as well.) I did not have any verjuice and never have for that matter so the idea came to me that roasting apples and pears in cider could work really well. I popped into Roeland Liquors as they have an extensive selection of local craft beers and ciders. There are a quite number of local craft ciders available now which I think is great news. The craft ciders made by local producers are crisp and dry, far removed from the overly sweet stuff that has always been available. I don’t think it really matters whether you use apple or pear cider as long as it is a dry cider. I added bay leaves to the mix for an added layer of flavour. None of the herbs or spices overwhelm and with the added butter the roasting liquid becomes a delicious toffee sauce. The dessert is tangy, sweet and buttery with melt in the mouth fruit. Oh, and the house smells amazing while the fruit is roasting. Serve hot or cold with a scoop of vanilla ice cream. Enjoy! Some good news to those readers who have asked, our next Food Photography Workshop will take place on Saturday the 23rd of September 2017. It falls on a long weekend so I hope it will make it easier to fit in with busy schedules. Our goal for the day is to create a space where we all can play, learn from each other and have a lot of fun doing it. Come be inspired, get creative, get more comfortable with your camera and most importantly play. All the details can be found here and do let me know if you would like to join us for the day at the most beautiful location. Print Yum Pears Roasted in Cider Ingredients8 pears, halved 340ml pear cider (room temperature) 200g demerera sugar 50g butter, chopped 6 sprigs of thyme 3 bay leaves 1 cinnamon stick 1 vanilla bean, split and seeds scraped . 1 tsp sea salt InstructionsPreheat the oven to 200 degrees C Place all the ingredients in a roasting tray and toss to coat Cover with foil and roast for 25 minutes Remove the foil and roast for another 50 – 60 minutes until caramelised and golden Serve warm or at room temperature with vanilla ice cream Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/pears-roasted-cider/ Here are a few more of my favourite desserts for winters : Caramel Poached Clementines Boozy Chocolate Coffee Puddings Rooibos Roasted Pears More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube Follow my blog with Bloglovin

Apricot and Lime Olive Oil Cake

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

Banana Malva Pudding with Toasted Coconut Dukkah

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

Spiced Quince Ice Cream

This Spiced Quince Ice Cream is so good. Very very rich and so good. The frozen chunks of preserved quince adds a fresh crisp texture in between all that richness and creaminess. There is something quite old school about quinces for me and the idea was to give it a bit of a modern twist. I have not seen it used in many ice creams and I think using preserved quince worked really well. The idea originally was to make a no churn ice cream but I needed to add the spiced infused milk to the mix so decided to go the no egg route and use my ice cream maker. The spice of the star anise and cinnamon deepens and “grounds” the overall flavour of the ice cream and both spices work well with the quince. I think this would be a perfect “winter” ice cream, served with a warm baked pudding, old school ones like a malva or traditional South African vinegar pudding, perfuming the pudding with its spice as it melts over the warm pudding. If you do not have an ice cream maker, the best way is to freeze the cream mixture in a shallow dish, cover it and pop it in the freezer. Remove from the freezer every 45 minutes or so and whisk it vigorously to break up the crystals. Repeat until the ice cream is frozen. If using this method, only add the chopped quince towards the end of the freezing period otherwise it will get whisked into a mush which you do not want. Print Yum Spiced Quince Ice Cream Ingredients250ml full fat milk 3 star anise 2 cinnamon sticks 250ml double cream 1 x 385g tin condensed milk pinch of salt 1 tsp vanilla extract 350g preserved quince slices, core removed and roughly choppedInstructionsAdd the star anise and cinnamon to the milk and heat until just below boiling point. Remove from the heat, cover and let infuse for an hour. Remove the spices from the milk and let the milk cool in the fridge for a few hours. In a large mixing bowl, mix the milk, condensed milk, cream, salt and vanilla extract and beat until mixed well. Churn in your ice cream maker as per the manufacturer instructions. Once the mixture has churned, mix in the quince pieces and freezeSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/spiced-quince-ice-cream/ This is another recipe that I have developed for My Collections with products available on the site. My Collections is a treasure-trove of the best food, adventures and stories that the world has to offer. It’s the flavour of the unknown – an online wandering goods market of unique tastes, sensations and new adventures. Go have a look!

Fast and Easy

Gnocchi alla Romana

This recipe for Gnocchi alla Romana comes from Ilse van der Merwe’s brand new cookbook, titled, Cape Mediterranean – the way we love to eat. Cape Mediterranean is Ilse’s first cookbook and focusses on a South African style of cooking and entertaining deeply influenced by the Mediterranean. A way of cooking that has developed naturally within the Western Cape due to the similar climate we experience and the abundance of fresh Mediterranean-style local produce. Ilse is known for her award-winning blog, The Food Fox as well as the premium food and music lifestyle show, Klankbord which she produces and presents. With photographs by Tasha Seccombe, the book is a visual feast as you page through recipes like Winelands Grape Pizza Bianca, Loaded Hummus, Steamed Saldanha Bay Mussels in Sauvignon Blanc and a White Tiramisu with Cape Brandy (love this recipe!). The recipes are deliciously interesting with lovely flavour combinations ranging from fresh and healthy to rich and indulgent. It was the Semolina Gnocchi with Wild Winelands Mushrooms, Thyme, Mature Cheese and Cream (also known as Gnocchi alla Romana) that caught my eye and I immediately wanted to make. It sounded so good and with another Cape winter storm heading our way it was perfect timing too. The gnocchi is super easy to make and is comfort food at its best. More baked semolina and than true gnocchi (made with potato), it is believed to have its origins in the Middle East and is a well-known dish today in Rome. I tweaked the recipe slightly and added some chopped pancetta to the mushrooms and instead of adding the mushrooms as a topping, I placed them at the bottom of the dishes (I made individual bowls) before arranging and baking the semolina slices on top. I think most important not to skimp on the quality of the cheese, get the best quality and a proper mature hard cheese that will add loads of flavour to the dish. Omit the pancetta and serve the gnocchi as a side dish to a garlicky roast chicken. How delicious! Cape Mediterranean – the way we love to eat is available right now (online and in stores) and is a worthy addition to any cook’s collection. Print Yum Gnocchi alla Romana IngredientsGnocchi 45g butter, melted 35g (1/2 cup) grated Pecorino, Grana Padano, Gruyère or Parmesan cheese 3 egg yolks salt and freshly ground black pepper 1 litre (4 cups) milk 1ml (1/4 teaspoon) ground nutmeg 200g (1 2/3 cup) semolina flour Sauce 60g butter melted 125ml (1/2 cup) fresh cream 35g (1/2 cup) grated Pecorino, Grana Padano, Gruyère or Parmesan cheese 80g pancetta, sliced into small pieces 300g mushrooms, broken into smaller pieces if very large olive oil for frying salt and freshly ground pepper Few sprigs of thyme InstructionsFor the gnocchi line a 30 x 25 x 2 cm baking tray with non-stick baking paper In a mixing bowl, whisk the butter, cheese and yolks, season generously and set aside Heat the milk in a large saucepan, add the nutmeg and season When the milk starts to boil, add the semolina while stirring Reduce the heat to medium and continue to cook while stirring, until the mixture thickens and pulls away from the sides Remove from the heat, add the yolks and cheese mixture and mix until well combined Transfer the mixture to the baking tray, edging it into the corners and smoothing the surface to an even thickness, using a spatula dipped in cold water. Set aside to cool completely Preheat the oven to 180 °C and grease a 25 x 18×5 cm baking dish Fry the pancetta in a pan until crispy and the fat has been released Remove with a slotted spoon and add the mushrooms Fry the mushrooms, adding more oil if needed, until just cooked Spoon the pancetta and mushrooms in the bottom of the baking dish (reserving a few for garnish) Turn the semolina slab out of the tray onto a clean working surface and peel off the baking paper. Cut the slab into whichever shapes you like (squares, triangles etc.) Arrange the cut shapes, slightly overlapping on top of the mushrooms. Drizzle the butter and cream over the gnocchi and sprinkle with cheese Bake for 25-30 minutes until golden and bubbly. Serve with reserved mushrooms (reheated) as garnish Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/gnocchi-alla-romana/ I hope you enjoy this recipe for Gnocchi alla Romana. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. In the mood for more gnocchi? Check out this fab Herbed Ricotta Gnocchi with Mushrooms recipe

Barbecued Corn Salad

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

Sparkling JOYA® Apple Sangria

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

Sesame Wafu Dressing

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

Grains, Pulses and Starches

Caramel Popcorn with Coffee Salt

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

6 Healthy and Tasty Recipes for the New Year

It is January and a closer look at our diets will be top of mind for most of us after the last few weeks of festive and holiday indulgence. I did a compilation of my favourite 6 Healthy and Tasty Recipes for the New Year in January 2016 and it was such a popular post that I had a relook at the heinstirred archives to see how I can update it with 6 new healthy (and tasty of course) recipes. Healthy eating certainly does not have to be uninteresting or without flavour and I do think these 6 recipes, while scoring high in the healthy stakes, tempt the tastebuds without being fussy or that much work. For those of us enjoying the heat and ample sunshine of summer this Asian Inspired Shredded Chicken Salad is a fantastic light meal, packed with flavour, texture, colour and freshness. Marinating the shredded chicken in the dressing for a while, makes all the difference. If you are looking outside and it is a white blanket of snow, this Thai Coconut Broccoli Soup is packed with veggies, a warming heat and the freshest green colour to make you forget about the dreary weather outside. It is the most read recipe on the blog and has been pinned an incredible 24000 times. Use a light coconut milk to cut the calories further. Staying with veggies packing a bit of heat, I love these Tandoori Roasted Carrots. Loaded with turmeric with its amazing health benefits, it adds a delicious warm peppery note to the sweet roasted carrots. Drizzled with some yoghurt and fresh coriander it is a fantastic side dish or part of a delicious veggie platter. This recipe for Flatbreads with Grilled Zucchini dressed in Lemon and Hemp Seed Oil is summer on a plate. Even though there are a few steps and components to the recipe it is all pretty easy. Bonus is a good splash of hemp seed oil in the dressing. A super healthy oil that is packed with omega 3 and 6 and now readily available. Another flatbread veggie recipe but this time with spiced veggies and the crunchiest coleslaw for even more texture. I used spelt flour for the flatbreads in this recipe for Spelt Flatbreads with Spiced Roasted Chickpeas and Cauliflower. A family style sharing meal, that is healthy, delicious, packed with goodness and has enough options to make everyone happy. This post would not be complete without something sweet and it has to be these delicious raw Vegan No Bake Granola Bars. A sweet and nutritious replacement for sugary sweets that makes a great lunchbox treat and afternoon pick me up to nibble on. With notes of chocolate and packed with seeds and nuts of your choice for texture, store these in the freezer to make them last longer. Here is wishing all the readers of my blog and everyone who forms part of the heinstirred community a very happy, healthy and delicious year. I think we all agree that the world is a troubled place right now so let’s try to make a difference, no matter how small. Be kinder to ourselves and others and also think a bit more about where our food comes from and the all the unseen human hands involved in the process for us to be able to prepare and enjoy delicious food. 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.

Quinoa and Mushroom Risotto

I think it is a bit ironic that the most popular recipe and photos on the blog is also my least favourite ingredient. I have said before that I do think the only thing interesting about quinoa is the spelling but I find myself time and again trying to make some flavourful dish with it. These Quinoa Fritters with Avo Salsa were definitely a successful attempt and remains a very popular recipe. I have been playing with the idea of doing Quinoa Stuffed Peppers and cooking the quinoa in stock to really pack some flavour in the grain. And it was when a photograph of  Quinoa Risotto by Donna Hay appeared on my Instagram feed that I was sold on the idea of cooking it in stock. I decided to forgo the stuffed peppers and thought the risotto would be a perfect recipe to welcome autumn. I must say I loved the result. The quinoa took on the flavour of the stock very well and the marriage of cheese and mushrooms is delicious with the quinoa. I had just made some Labneh and it was a wonderful second cheese to add in the mix. I really do not want to be pedantic but I do believe that when you make risotto you have to use  home made stock. I just don’t think stock made from a concentrate or powder is good enough for risotto. And please give Conrad’s wine suggestion below a read. I do think pairing it with Sherry is rather genius! Print Yum Quinoa and Mushroom Risotto Ingredients1.5 litres warm chicken or vegetable stock ½ cup dry white wine 2 tablespoons butter 400g mushrooms (any type) roughly chopped 2 cloves garlic, mashed the leaves from 6 sprigs thyme 2 tablespoons butter 1 onion, finely chopped 1½ cup quinoa ½ cup grated parmesan salt and cracked black pepper ½ cup labneh (or any other cream cheese)InstructionsCombine the stock and wine and bring to a simmer. Melt 2 tablespoons of butter in a pan and add the mushrooms, garlic and thyme. Fry for about 7 – 10 minutes, stirring regularly until cooked. Remove from the heat and cover. Melt the remaining 2 tablespoons of butter in a saucepan, add the onion and cook over a medium heat until softened (about 5 minutes). Add the quinoa and ½ cup of the stock. Cook for 2 minutes stirring constantly. Add the rest of the stock 1 cup at a time, adding more stock only once it has been absorbed. Stir frequently and cook over a medium high heat for about 30 minutes until the quinoa is just cooked. (If you find you need a bit more liquid towards the end and do not have any stock left just use warm water). Remove from the heat, stir in half the parmesan and mushrooms. Check the seasoning and add salt and black pepper if required. Spoon into serving bowls and top with a tablespoon or two of Labneh and the remaining mushrooms. Sprinkle with the remaining parmesan and serve.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/quinoa-and-mushroom-risotto/ Wine suggestion from Conrad Louw: As mentioned before, when pairing wine with food, one of the elements is to look at “what may be the main source of flavour in the food”, or what flavour may dominate.  Quinoa offers, apart of its amazing nutritional value, very delicate nutty flavours.  But it is, compared to the other heroes, the two cheeses and mushrooms, very neutral.  With Parmesan, not the sprinkle type you buy in small shakers or a bag, but something good such as quality Parmigiano-Reggiano, one has a wide choice of wines, from Tempranillo, Sangiovese, Merlot and fruity Shiraz to Pinot Noir.  But the trick comes in here to balance the flavours with the creamy labneh.  Personally I will therefore not drink a red with it, but all the main flavours mentioned together with the mushrooms, will work well with a lightly oaked Chardonnay, and there are many, or Fino Sherry – my specialty. Amongst many others, Spanish Sherry, Lustau, is available in South Africa, and my choice would be to enjoy this dish with a Lustau Puerto Fino (from the town of El Puerto de Santa María, a seaside town situated in the Sherry Triangle).  The Puerto Fino differs from the other Finos in that it presents itself with rather pungent Parmesan-like nose and taste.  It also lifts any creamy dish and will add to the richness and complexity. If you cannot find the Lustau Puerto Fino, try normal Monis Pale Dry.  It is a great Sherry-style type of wine which will surprise you when sipping it with this ‘risotto’. Just by the way – it is INTERNATIONAL WORLD SHERRY WEEK from the 2nd to the 8th of June 2014.  Check out the website and get excited about Sherry:  http://www.isherryweek.com/

Savoury Oatmeal with Poached Egg, Crispy Shallots and Aleppo Pepper

Winter has arrived with a splash in Cape Town so I think my timing for sharing this recipe for Savoury Oatmeal with Poached Egg, Crispy Shallots and Aleppo Pepper is pretty spot on. The inspiration for the recipe comes from an Instagram post by my friend Heidi Robb, a stylist and artist based in the USA. I met Heidi at the FoodPhoto Festival in Denmark in 2015, where I attended one of her workshops. We’ve stayed in touch via Instagram over the years, and have seen each other at every festival since. Her work is incredible (her work for Vitamix is jaw-droppingly beautiful), and it remains a dream of mine to spend a day on set and create images with her. Heidi’s post was for savoury oatmeal “cacio e pepe”. Rolled oats cooked in chicken stock and loaded with pecorino and ground black pepper. At the end, she stirred in an egg yolk, olive oil, finished with more cheese and black pepper. Heidi’s recipe reminded me of going to Grød, the famous “porridge only” cafe in Copenhagen. The menu consists only of porridge, sweet and savoury, with oats, grains and risottos forming the base of the dishes. I can still remember the “Grøddeller” – fried risotto patties – I had for lunch one day. My version of the savoury oatmeal is pretty similar to Heidi’s. But I start off with some olive oil and then gently fry some garlic till soft. Add the oats and vegetable stock and cook for a few minutes until thickened and cooked through. Spoon it in a bowl and snuggle a soft poached egg in the porridge. Top with some crispy fried shallots, a generous grating of parmesan or pecorino cheese and a sprinkle of Aleppo pepper or chili flakes. An instant risotto of sorts. Delicious, quick, healthy comfort food in a bowl. I hope you enjoy this recipe for Savoury Oatmeal with Poached Egg, Crispy Shallots and Aleppo Pepper. If you’ve made the recipe do share it by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoyed. Print Yum Savoury Oatmeal with Poached Egg, Crispy Shallots and Aleppo Pepper IngredientsMakes 1 portion 1 tbsp olive oil 1 clove garlic, mashed 125ml rolled oats 250ml warm vegetable stock 1 poached egg 1 shallot, thinly sliced and fried to crispy 60ml grated parmesan cheese (more to taste) a pinch of Aleppo pepper or chili flakes sea salt flakes and ground black pepper to season InstructionsHeat the oil in a small saucepan Add the garlic and gently fry until soft Add the oats and stock and cook the oats for 5 minutes or so until thickened and cooked Spoon in a bowl and place the egg in the oats Sprinkle the crispy shallots and grated cheese and season with sea salt and pepper Add a sprinkle of Aleppo pepper or chili flakes and serve immediatelySchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/savoury-oatmeal-with-poached-egg-crispy-shallots-and-aleppo-pepper/

Ice Cream

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/

10 Favourite Recipes for the Festive Season

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

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 

Frozen Tiramisu

This Frozen Tiramisu is a version of the classic Italian dessert I came across in a recent issue of Donna Hay’s Fresh and Light. The timing can not be better for us in the southern hemisphere. It is summery, festive and a pretty easy dessert to make before hand for Christmas day. Tiramisu means “pick me up” so I think it is all rather apt. My love affair with Tiramisu started about 25 years ago when I bought a cookbook by Valentina Harris and read about the Italian dessert long before the shops in South Africa even stocked mascarpone. Valentina’s book is called Italian Family Feast : Festive Cooking for Family Feasts. I have somehow misplaced the book at some point but remember that the recipe was in the wedding chapter of the book as it is an easy dessert to serve to a large group of people. I was living in Pretoria at the time and the only place where I could get mascarpone was an Italian deli called Gala. If I remember correctly they were in Sunnyside and you had to order it a week or so in advance and when collecting it, it was packed in its own polystyrene cooler box. I felt quite international and ahead of the times as no one else I knew had even heard of the dessert. Today, of course, mascarpone is available pretty much everywhere and Tiramisu can be found on many restaurant menus. As you can imagine, this Frozen Tiramisu recipe is pretty far removed from the recipe in Valentina’s book and uses vanilla ice cream as the creamy base. Donna Hay’s version was half vanilla and half coffee ice cream but I thought the coffee flavour will be too much and I wanted the coffee flavour to come from the dipped biscuits. Make sure the biscuits are properly soaked in the very strong coffee/espresso and coffee liqueur. Add a bit of instant espresso powder to the cacao powder that you sprinkle on top for more flavour. You can make the Frozen Tiramisu more festive top with dark chocolate curls. Enjoy! Print Yum Frozen Tiramisu Ingredients1.5 litre store bought vanilla ice cream, softened 80ml coffee liqueur 80ml strong, cold espresso 16 finger biscuits 15ml cocoa powder 2.5ml espresso powder InstructionsLine a 2 liter loaf tin with baking paper (make sure the edges hang over the tin so you can lift the cake out of the tin) and freeze for 10 minutes Spoon half the softened vanilla ice cream into the tin and smooth with a palette knife Mix the liqueur and espresso and dip 8 of the biscuits into the liqueur mixture, soak for a few seconds and place in a single layer on top of the ice cream Spoon the rest of the ice cream on top of the biscuits and smooth the top Dip the rest of the biscuits and place on top of the ice cream Drizzle the biscuits with any leftover liqueur mixture Gently fold the baking paper over the top and then cover with cling wrap and freeze for at least 3 hours until firm Carefully remove the tiramisu from the tin and paper Dust with the cocoa and espresso powder and serve immediately Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/frozen-tiramisu/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook A few more of my favourite ice cream recipes : Christmas Milkshake Peppermint Crisp Ice Cream Cake Grilled Pineapple and Coconut Sherbet      

Proteins

Honeycomb Cannelloni

I have been wanting to make Honeycomb Cannelloni for years now so I am thrilled to have finally made it, that it not only tasted really good but looked pretty fantastic. All in all, a winner of a dish. You fill the cannelloni tubes with a sauce of your choice and then bake it upright giving a honeycomb effect and therefor the name honeycomb cannelloni. For this version, I made a rich tomato sauce with some chorizo and filled the tubes with the sauce. Then stuffed the tubes with ricotta and topped the honeycomb cannelloni with a mix of mozzarella and cheddar cheese. The options for the filling are really endless. Omit any meat and use a good tomato sauce (homemade is best) with any cheeses of your choice. I have seen versions with pumpkin and spinach or a classic bolognese filling. The key to the success of the dish is having enough sauce to fill the cannelloni tubes and that the dish you for baking it in is high enough for the tubes to stand upright. If too much of the cannelloni tubes stick out over the edge or not filled at least three quarters, the top of the tubes will cook dry and quite tough. I used a 22cm cast-iron casserole dish and the cannelloni fitted just level with the edge. I spooned a third of the sauce in the bottom and then stood the tubes upright in the sauce (push them down into the sauce). Use a teaspoon to spoon ricotta into each tube and push it down (I found my finger to be the best method for this). The rest of the sauce is then spooned over and into the tubes. You need a sauce that is quite liquid and rich but definitely not watery. If you see the sauce not filling the tubes enough, pour another tin of chopped tomatoes over the tubes to fill them. Let the dish stand for 30 minutes or so to soften the pasta, then cover with cheese and bake to cooked through. The chorizo adds a richness and a bit of spice to the sauce but you can easily replace it with ground beef and make a classic bolognese sauce. The honeycomb cannelloni also improves the longer it stands and we found the leftovers to be so good the next day. I hope you enjoy this recipe for Honeycomb Cannelloni. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. If you are looking for more quick, easy delicious meal ideas, my cookbook, DRUNK AND HUNGRY is available as a digital download. As the title states, the book consists of easy and flavourful recipes for when you find yourself drunk, and hungry. Savoury, sweet, vegan, vegetarian, bacon, cheese, spice, and carbs are packed into 15 easy recipes to satisfy your hunger while tantalising your tastebuds. The book has just been announced as the South African winner in the Digital Books category in the Gourmand World Cookbook Awards. It will now compete for Best in the World later this year at the Cookbook Fair in Paris. Purchase the book by clicking on this link

Slow Roasted Pork

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

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: [metaslider id=5306] 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

Monkey Gland Rump Kebabs

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

Salads

Fennel Orange Salad

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

Prawn and Calamari Salad and Feasting off the Beaten Track in Vietnam

This recipe for Vietnamese style Prawn and Calamari Salad is the third recipe inspired by my recent trip to Vietnam with the Tourism Authority of Thailand. The other recipes are the delicious Massaman Curry from Thailand and Khmer Chicken Soup from Cambodia. We spent the Vietnamese leg of the trip on Phu Quoc Island so I think it is fitting that the recipe for this post is a crunchy and colourful seafood dish as we head into spring. South East Asia is one of the most popular holiday destinations for South Africans with its vibrant culture, iconic street food, world-renowned beaches and value for money attracting visitors from all over the world. But these destinations offer so much more outside of the popular and well-known locations where authentic food experiences can be discovered and enjoyed. The Southern Tourism Corridor is a tourism cooperation corridor among Thailand, Cambodia and Vietnam established in 2007, with Myanmar invited to join in August 2018. Some of the provinces included in Thailand are Rayong and Chanthaburi, Kampot in Cambodia and Phu Quoc Island in Vietnam and I was invited by the Tourism Authority of Thailand to explore the corridor from a gastronomy perspective. From Kampot in Cambodia, head to the Prek Chak Border and cross into Vietnam at the Xa Xia Border. Stop for a traditional Vietnamese lunch at The Sammy Hotel in Ha Tien before heading to the Ha Tien Pier and board the Phu Quoc Express to Phu Quoc Island in Vietnam. The island is Vietnam’s biggest island, just off the coast of Cambodia with 20 beaches, mostly visited by local tourists. Dotted with beach resorts catering to all budgets, the gastronomy offering might not be the best example of traditional Vietnamese cuisine for foodies looking for the real experience. But it is at the markets where you will find the real Vietnam. Duong Dong is the largest town on the island with a vibrant market to match. Located next to the river also called Duong Dong, the morning market offers the freshest produce, seafood, poultry and meat. Enjoy the sunrise reflecting on hundreds of fishing boats moored on the riverbank followed by walk down Nguyen Trung Truc Street and take in the vibrancy and energy of the market as the sun rises. Just be careful of the motorbikes hooting at you to get out of the way if you walk too slow! The Cau Sau market is an evening market that sets up shop on one lane of the DT46 highway. This makes navigating the market even more trickier than usual, as cars speed past while locals on motorbikes stop to buy seafood, vegetables and snacks before jumping back on their motorbikes, heading home with their purchases. There is so much to take in and see but here you need to be aware of being in the way of motorbikes and cars.  For a more tranquil experience head to the Truc Lam Ho Quoc Buddhist temple, climb to the top and enjoy a magical sunset with probably the best view in Phu Quoc. Or take the Hon Thom cable car to Pineapple Island and back. The cable car is one of the longest in the world (8km) and offers a breathtaking view of some of the 28 islands that make up the Phu Quoc district. We enjoyed a prawn and calamari salad one evening in Phu Quoc and I loved all the textures and flavours of the dish. I especially liked the idea of spooning some salad on a prawn cracker and eating it this way. The crackers provide loads of texture as you eat the salad. It really is a no fuss dish and you can easily replace the prawn cracker with a savoury biscuit if you’d like. One of the most wonderful things in life is a chance to see something for the first time and even though Thailand, Cambodia and Vietnam are well known destinations they offer so much more to see and taste when veering off the usual routes. Not only do you get to see something for the first time but you get to see and taste in a very authentic way. I hope you enjoyed traveling with me through Thailand, Cambodia and Vietnam and this recipe for Vietnamese Inspired Prawn and Calamari Salad. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. And click here for more moments from the Vietnam leg of the trip.  The visit was made possible by Tourism Authority of Thailand Print Yum Prawn and Calamari Salad and Feasting off the Beaten Track in Vietnam IngredientsOil for frying 250g uncooked prawns, peeled 250g calamari tentacles, sliced 4 large carrots, thinly sliced 1 large cucumber, thinly sliced 10g mint leaves, stalks removed Handful sliced spring onions 50g mung bean sprouts Dressing 40ml lime juice 40ml cup fish sauce 2 tbsp sugar 1 tbsp minced garlic 1 tbsp finely grated ginger 1-2 red chilies peppers sliced Prawn Crackers to serve InstructionsIn a small bowl, whisk the dressing ingredients together and set aside Using paper towel, pat the prawns and calamari dry Heat a frying pan to very hot, add a splash of oil and flash fry the prawns and calamari in batches Place the seafood in the dressing as you remove it from the pan and let it marinate for 10 minutes or so Place the carrots, cucumber, mint, spring onions and sprouts in a salad bowl and mix Remove the seafood with a slotted spoon from the dressing, add to the vegetables and toss it all together Spoons some of the dressing over the salad and toss to coat Serve with prawn crackers Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/prawn-and-calamari-salad-and-feasting-off-the-beaten-track-in-vietnam/

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

Salsa Verde Pasta Salad

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

Soups

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

15 Minute Ramen

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

Baharat Spiced Butternut

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

Vegetables, Vegetarian & Vegan

Baked Ricotta Tart

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

Baby Marrow Muffins with Roasted Pumpkin and Chèvre Spread

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

Stuffed Zucchini Flowers

Of all my (many) favourite things to eat, delicate and beautiful zucchini flowers are very high on the list. Eating them takes me back to Rome immediately and somehow soothes my seemingly daily longing for Italy. We still have quite a bit of time before it is summer in the southern hemisphere but when I saw a tweet from Ethical Co-op that they had the flowers on the delivery list for the week I had to order some. I immediately tweeted my friend Hande in Rome to ask her advice on what was the best way to prepare them and she suggested stuffed with mozzarella and anchovy and recommended I use the batter recipe from her friend Rachel to dip them in. I have used a ricotta stuffing before which tasted great but I think the anchovy and mozzarella combination is fantastic. The saltiness of the anchovy just marries perfectly. Even for non anchovy lovers like myself. The only proviso with this dish is that it has to be eaten straight out of the hot oil, scattered with some sea salt and a good squeeze of lemon.   Print Yum Stuffed Zucchini Flowers IngredientsTo serve 4 people you will need about 16 flowers 16 small pieces of mozzarella 8 anchovy fillets cut in half oil for frying Batter (from Rachel Eats): 100g flour 200ml warm water 2 tablespoons extra virgin olive oil pinch of salt 2 egg whites beaten to very stiff peaksInstructionsRemove the pistils (female flowers) and stamens (male flowers) from the flowers. Gently wash the flowers in a bowl of cold water and pat dry. Whisk the water and flour and add the olive oil. Let the batter rest for 2 hours in the fridge. Stuff each flower with a piece of mozzarella and anchovy. Gently squeeze and twist the petals together to make a small parcel. Whisk the egg whites until stiff peaks form and fold in the rested batter with a metal spoon. Add the pinch of salt. Heat the oil to about 190 degrees C. Test the oil by dropping a small amount of batter into the oil. If it browns after about a minute it is ready. Dip the flower in the batter and place in the oil to fry until puffed and a golden colour. Fry about 4 at a time. Remove from the oil with a slotted spoon and place the fried flowers on kitchen towel to drain the excess oil. Sprinkle with sea salt, squeeze some lemon juice over it and eat immediately.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/stuffed-zucchini-flowers/

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.

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