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Baking

Tahini Choc Chip Banana Bread

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

Plum, Almond and Lime Cake

Claudia at The Brick Kitchen inspired me to bake this Plum, Almond and Lime Cake as a final indulgence with the last of summer’s stone fruit before they disappear and make way for loads of citrus, apples  and pears. She posted an image of a Plum, Pistachio and Lemon Cake on Instagram and it was just too hard to resist checking out her recipe. I tweaked the recipe slightly and used all ground almonds rather half almonds and half pistachios, purely for the reason that that is what I had in the cupboard. I had some limes as well and decided to use them in stead of the lemon. I think the limes worked really well, adding a fruitiness to the citrus notes in the cake. The plums adds a lovely tartness to the rich nutty batter. And of course it looks so pretty peeking out from the batter on top. I did not want to make the drizzle, I find it usually too sweet so mixed some lime zest with few tablespoons of icing sugar to sprinkle on top. I think it works really well and looks rather festive  too. Toast some almond flakes to add a crunchy topping to the cake. I am sure you can play around with any  fruit so this is a cake you can make all year round. Apples, pears and peeled citrus fruits will all work with the basic recipe. And play around with the nuts. Replace half the almonds with pistachios as Claudia did or with hazelnuts as I used before in this Hazelnut Olive Oil Cake with Fresh Plums recipe. On a photography note, I have partnered with Nikon South Africa and will present a Food Photography Workshop on the 16th of March 2017 in Cape Town. I will spend the morning showing how I create and style an image and then hand over to participants to style and photograph their own images. I am really looking forward to this workshop and hope to see you there. Follow this link to book your spot. Print Yum Plum Almond and Lime Cake Ingredients185g butter, at room temperature 220g sugar 4 large eggs 1 tsp vanilla finely grated zest of 3 limes 1 tsp baking powder 240g ground almonds 90g cake flour 10 ripe plums, halved and stoned Lime Sugar: 2 tbsp icing sugar ½ tsp finely grated zest of 1 lime pinch of salt 25g almond flakes (toasted) InstructionsPreheat oven to 175 degrees C Grease and line a 22cm springform cake tin with baking paper Cream butter and caster sugar in a stand mixer until light and fluffy Add eggs, one at a time, beating very well after each addition (don’t worry if the mix looks a bit separated) Beat in the vanilla and zest Fold through the ground almonds,all-purpose flour, baking powder, vanilla and lemon zest Pour the batter into the tin and smooth the surface Top with plum halves, cut side up Bake for 45-50min or until a skewer inserted comes out just clean. Leave in the tin to cool Mix the icing sugar, zest and salt and sprinkle over the cake with the toasted almonds Serve with greek yoghurt Adapted from The Brick Kitchen Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/plum-almond-and-lime-cake/ Click here for more baking recipes More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube  

Franca’s Pear Cake

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

Onion Tart

  The inspiration for this fantastic Onion Tart comes from my friend Conrad, who regularly contributes wine suggestions for the blog. I do like getting inspiration from him. He is not afraid of flavour, interesting combinations or doing things just a little bit differently. This is also a man who always makes his own puff pastry so I am usually in awe of what he creates in his kitchen without even breaking a sweat. His inspiration for the tart comes from Jan Hendrik van der Westhuizen’s book called The French Affair. I also have the book in my collection and it is without a doubt the most beautifully shot and styled recipe book I have. I have no dreams of publishing a recipe book – photographing one for sure – but if I ever do publish one I would want it to be in the style of Jan Hendrik’s. A visual feast for the eyes that you just have to page through regularly. Conrad usually roasts the onions in sherry and thyme. I must be the only person who has managed to kill a thyme plant and I did not have sherry in the house, so replaced both with brandy and the very underrated parsley. I was really happy with the results and bonus that the tart is so easy to make. But what makes this tart really special is the parmesan pastry crust. As the parmesan bakes on top of the pastry it forms a very crispy crust – and the taste reminds me of the burnt edges of a really good grilled cheese sandwich. Delicious! I kept a 2cm border on the edges of the pastry to form the edge of the tart. If that is too much pastry for you, you can trim it down to just fit in the pie dish. I think this a perfect tart to serve as a snack with drinks or with some micro leaves as a starter for a special meal. Print Yum Onion Tart Ingredients500g baby onions 2 tbs butter 2 tbs olive oil 2 tbs brandy 1tbs apple cider vinegar pinch of salt 1 tbs chopped parsley 400g puff pastry (store bought, unrolled and cut in half, and one half refrozen for another use) 50g grated parmesan 100 g chevin (goats milk cheese) chopped parsley for garnishInstructionsPreheat the oven to 180 degrees C Peel and quarter the onions and place in a single layer in a 20cm diameter round pie dish. If the onion are a bit large cut them into 6 pieces rather. Melt the butter with the oil, brandy, vinegar and salt. Stir in the chopped parsley and pour over the onions. Roast the onions for 45 minutes and remove from the oven. Increase the oven temp to 200 degrees C Gently roll out the pastry on a floured surface until it is 1cm – 2cm larger than the pie dish and trim off the square edges. Place over the onions once roasted, tuck in the edges of the pastry into the pie dish. Sprinkle with the parmesan cheese and bake for 25 minutes until puffed up and golden. Remove from the oven and leave to stand for 5 minutes before turning out onto a flat plate. Crumble the chevin over the tart, sprinkle with some more chopped parsley and serve. Adapted from Conrad LouwSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/onion-tart/  

Breads

Isabella’s Seed Bread

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

Grilled Fig and Labneh Tartines

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

Courgette and Ricotta Tzatziki Bruschetta

  This is without a doubt my dish of the summer and I will be serving it over and over again. The charred smokiness of the courgette and toasted bread blends wonderfully with the garlicky creaminess of the ricotta tzatziki  plus hits of added freshness coming from the mint. It is just perfect served with a cocktail, will add a beautiful freshness to a platter of antipasti or a colourful start to an al fresco summer lunch. The original recipe is from Gordon Ramsay’s Ultimate Home Cooking book which I was fortunate to win in a Food24 competition. It is a lovely book with a number of recipes I am dying to try. I tweaked the ricotta topping and made it into a ricotta tzatziki which I think adds even more summer to the dish. Pair the bruschetta with the Flat Roof Manor Pinot Grigio which is the ideal companion to a summer’s day picnic or outdoors meal. The wine will be a great pairing with the ricotta topping and still light enough to not overpower the delicate courgettes. Print Yum Courgette and Ricotta Tzatziki Bruschetta Ingredients250g ricotta cheese 1/2 english cucumber, deseeded 2 teaspoons salt 1 clove of garlic, finely mashed juice of 1 lemon 10 courgettes, cut into diagonal slices 5mm thick olive oil for drizzling 8 – 10 thick slices ciabatta bread 10 mint leaves, thinly sliced salt and pepper for seasoningInstructionsGrate the cucumber, place in a colander and sprinkle with the salt. Let it stand to drain for about an hour. After an hour, gently squeeze the cucumber to remove the liquid and place it in a bowl with the ricotta, garlic and lemon juice. Mix well, add some black pepper and check if the mixture has enough salt. Keep in the fridge until needed. Place the courgette slices in a bowl with a good splash of olive oil, add a pinch of salt and black pepper and toss to coat. Heat a griddle pan until very hot and (in batches) add the courgette slices in a single layer. Cook for about 4 minutes on each side until slightly softened and striped on both sides. Transfer to a plate and set aside until all the courgettes are cooked. Once the courgettes are done griddle the slices of bread until golden and toasted on both sides. Spread the bread with the tzatziki, top with courgette slices and garnish with the mint leaves. Serve immediatelySchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/courgette-ricotta-tzatziki-bruschetta/ * This recipe forms part of the Flat Roof Manor Food and Wine Pairing Series More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

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

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

Breakfast

Bill Granger’s Banana Sour Cream Hotcakes

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

Sausage Breakfast Cake

This Sausage Breakfast Cake is a based on a Strata which I always thought was an Italian dish but turns out to be an American brunch casserole dish. It usually contains, bread, eggs and milk, so it is somewhere between a savoury bread pudding, a frittata and a quiche. Just a slightly more glamourous if I have to say so myself and a definite recipe to have on stand by if you need to feed a crowd. I originally made the dish with the most divine local goat’s milk cheeses from Pepe Charlot for a Sunday Times Food Weekly feature but the ingredients in this recipe is completely interchangeable as to what you like and what you have in the fridge so I have amended the original recipe to replace the goat’s milk cheeses. You can use any cheeses that you prefer. A cream cheese which has been flavoured or ingredients added to it will work great. For the grated cheese I think a strong mature cheese is the best bet as you want that added flavour. Replace the sausage with any ingredient like fried bacon or go completely vegetarian with a vegetable like fried mushrooms (but make sure all the excess moisture has been removed before adding it to the mix). You can also halve the weight of the sausages and replace it with another meat or veggies like cooked peppers and fried onions. The options are really endless. Key to the dish though is to make sure the bread is well soaked with the egg mixture so make sure you turn the dish over often while it soaks in the fridge. We’ve just produced another short video and it is another easy and super delicious breakfast dish – Naan Breakfast Pizza. It is a recipe I made before and slightly tweaked a simpler but just as tasty version for video. You can view the video here : Hope you enjoy both these breakfast dishes Print Yum Sausage Breakfast Cake Ingredients6 eggs 1½ cups full cream milk ½ tsp garlic flakes ½ tsp dried mixed herbs ½ tsp salt freshly ground black pepper 1 stale French baguette sliced into 2cm thick slices 500g pork or beef bangers handful of fresh parsley, finely chopped 250g cream cheese 125g mature hard cheese (eg cheddar), grated InstructionsCook the sausages and slice thinly once they have cooled down enough to handle Whisk the eggs, milk, and seasonings in a large bowl Add the bread, sausage, parsley, cream cheese and half of the grated cheddar and mix well Place in a container with a lid and set aside in the fridge for at least an hour, turning the container over often so that all the egg mix soaks into the bread Preheat oven to 180 degrees C Line and grease and a 22cm springform cake tin and place on a baking tray Spoon the bread mixture into the cake tin, patting the mixture down to compress Scatter with the rest of the grated cheese and bake for 35 minutes until cooked If the top needs browning, pop under the grill for a few minutes to brown the cheese Rest the cake for about 10 minutes, remove from the tin and serve immediately Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/sausage-breakfast-cake/ * This recipe first appeared in the Sunday Times Food Weekly More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook

New Year’s Resolution Smoothie

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

Homemade Ricotta

This post was supposed to be about Lebanon’s most famous salad Tabbouleh. But you needs a lot of flat leaf parsley for it and I have this pet hate for buying herbs from retailers when I know full well I can grow them myself. So the Tabbouleh post has been delayed until I can harvest 300g of parsley. Which brings me to this wonderful homemade ricotta. I saw a photo on the Donna Hay magazine’s Instagram feed of bruschetta with a creamy ricotta topping. When we visited Franschhoek in December, Chef Pieter of Leopard’s Leap made his own ricotta and at the time Sam Linsell told me she regularly makes her own ricotta, so I set about finding a recipe. I managed to track down a Donna Hay recipe on Sam’s blog and here are the delicious results. It is such a simple recipe to make and the result is quite fantastic. So much so that I doubt I will buy ricotta again. One litre of milk and cream yields about a cup of cheese so amend the recipe if you need more for a cake or pie. I did not read the recipe properly (regular occurrence) and bought single cream in stead of double cream. The curds were quite small but I don’t think it made much a difference to the end result – perhaps just less creamier but was very tasty. Served on some toasted sour dough with a drizzle of good quality extra virgin olive oil, a few flakes of sea salt and a grinding of black pepper makes for a lovely snack or as part of a meze platter. You could of course sweeten it up with a drizzle of honey alongside a cup of tea. And talking about honey, my first food video is up! I collaborated with Caro de Waal of EatDesign at the end of last year on some photographs and towards the end of our day we filmed a short video primarily to use on Instagram. We liked it and though it was cool but fell really in love with it after Eden Weiss edited it for us. I have decided it should not stay on just Instagram so here it is!         Postscript: It was pointed out to me on Instagram that I can not call this Ricotta as this is not the way Ricotta is made. Since I have distributed this post on all my social media platforms already I am keeping the title as is but it should rather read Fresh Curd Cheese. Here is an explanation of how Ricotta is made : http://munchies.vice.com/articles/its-time-to-call-bs-on-house-made-ricotta Print Yum Homemade Ricotta Ingredients750ml full cream milk 250ml double cream 1/2 tsp sea salt 2 tbsp lemon juiceInstructionsLine a sieve with a piece of muslin cloth and set this over a large and deep bowl. In a heavy base pot pour the milk, cream and salt and bring it to the boil while stirring constantly. As it just starts to come to the boil, add the lemon juice and reduce the heat and allow it to simmer for about 2 minutes. Remove the pot from the heat and let it stand at room temperature for 15 minutes. Strain it in the sieve and let it stand for 1 hour. Scrape the ricotta out of the cloth and place in an airtight container in the fridge for not longer than 3 days. Adapted from Donna HaySchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/homemade-ricotta/  

Cocktails and Drinks

Espresso Martini

A good friend mentioned the other day she can not wait to see what this year’s festive drink is going to be so I am feeling a bit of pressure with this recipe for Espresso Martini. I had already shot the images a while back so there was no going back on my choice for this year. I do think though this dark and delicious mix of espresso, vodka and coffee liqueur is a good follow up to last year’s beautiful and refreshing Strawberry Sangria and 2013’s spicy and sweet Christmas Milkshake. The Espresso Martini was created in London’s Soho in the 80’s and with modern day’s obsession with coffee it is as popular as ever. Perfect as a cocktail or as luxurious digestive after your meal I imagine it will make a fantastic twist on an affogato to end a meal with. One which I am definitely going to try over the next festive days. Make sure you use the best coffee and the best vodka. I am very lucky to count Roger Jorgensen as a friend so did not think of using another vodka but his Primitiv Vodka which is distilled right here in South Africa. I want to wish all my readers the happiest of holidays, how ever you may celebrate or not. I also have an array of festive recipes to inspire and help you plan for the season ahead – click here for all the recipes Print Yum Espresso Martini IngredientsPer Martini: 50ml vodka 35ml coffee liqueur 25ml espresso IceInstructionsPour the vodka, coffee liqueur and espresso into a cocktail shaker Add some ice to the shaker Close the shaker and shake like your life depends on it (you want the ice to break) Empty the shaker through the shaker’s strainer and through a sieve directly into a martini glass (the sieve helps create the foam) Garnish with a few coffee beans and serve immediatelySchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/espresso-martini/ More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook   

New Year’s Resolution Smoothie

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

Hibiscus and Rose Spritzer

All of a sudden hibiscus is crossing my path and I just had to join the fun with this gorgeous Hibiscus and Rose Spritzer. Roger Jorgensen has flavoured his Primitv Vodka with hibiscus recently and I was spoilt with a champagne and hibiscus cocktail when we photographed at a restaurant recently in France. We had to spend a day in Dubai as we missed our connection to Cape Town and a friend suggested I visit the Spice Souk in old Dubai. Upon arrival you are greeted with piles of beautiful spices, rose buds and petals and the dark pinkish purple hibiscus petals. Of course there is a lot of jostling by the traders for you to buy from them. But my mind was made up when the one trader greeted me in Afrikaans when he heard I was from South Africa. But before we get to the spritzer I am pleased to confirm our first Food Photography Workshop with I am hosting with fellow FoodPhoto fotographer Francois Pistorius and well known stylist Isabella Niehaus. It is all happening on the 24th of May and you can get more details here. The hibiscus syrup is incredibly versatile. It is just the most beautiful colour, the rose water perfumes it and the star anise adds a bit of depth and an exotic spicy undertone. If you do not want to make spritzer, you could easily adapt this Strawberry Sangria or the Mango and Rooibos Tea Sangria buy replacing some of the liquid and adding a cup of the hibiscus syrup. Of course a tablespoon or so of the syrup topped with some bubbly makes for a beautiful and tasty celebratory cocktail. Just omit the vodka if you want to keep the spritzer non-alcoholic and do taste it as you make it. You might want to add some more syrup if you want the drink to be a bit sweeter or more/less rose water as you prefer. The fun element with these kind of drinks is that you can experiment to your heart’s content. Drizzle the syrup over some ice cream, mix it with some plain yoghurt or drizzle over a pile of strawberries for dessert. The options really are endless. The recipe yields about a litre and store the syrup in a seal able bottle in the fridge for up to 3 months. As mentioned I did buy the petals in Dubai and if anyone can tell me where in South Africa I can get them, please let me know. Print Yum Hibiscus and Rose Spritzer IngredientsSyrup 4 cups water 1 cup sugar 3/4 cup dried hibiscus flowers 1 star anise the zest of 1 lemon cut into strips good pinch of salt few drops rose water Spritzer 15ml vodka per person 30ml hibiscus syrup per person soda water ice lemon slices for garnishInstructionsPlace all the syrup ingredients except the rose water in a heavy bottomed pot Bring to the boil while stirring to dissolve the sugar Reduce the heat and let it simmer for 10 minutes Remove from the heat, add the rose water, cover and let the syrup infuse for another 10 minutes Strain and decant into an airtight bottle Once the syrup is cool make the spritzers by adding the vodka and syrup in a glass with some ice cubes Top with soda water and garnish with lemon and serve immediatelySchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/hibiscus-and-rose-spritzer/

Passion Fruit Champagne

Perhaps not champagne but rather good South African Methode Cap Classique or as we call it “bubbly”. But I am sure you will agree with me that Passion Fruit Champagne sounds much more glamorous and festive as a title for a recipe than Passion Fruit Methode Cap Classique. Few fruit can make you think about hot summery days like a passion fruit (or granadilla as we call it in South Africa). Their season does not take us into summer, it is usually over by the start of spring but when the fruit is in abundance I make a point of saving all the pulp and freezing it to use during spring and summer. The acidic sweetness of passion fruit makes the most wonderful drinks and desserts. Making the cordial is super easy and I wanted to elevate the drink by using bubbly as the mixer rather than water. It goes without saying that it was a huge hit. If you do not want to add alcohol, mix the cordial with some sparkling or soda water. The cordial and bubbly mix makes the most divine sorbet. All I did was pop it in an ice cream maker and froze it once churned. Due to the alcohol it does not freeze rock hard and I served the sorbet as a palate cleanser for a dinner the other evening and it was the perfect tastebud “pick me up”. Whether you keep the seeds or not is up to you. I kept them in the cordial but did pass the cordial through a sieve to remove the pips when I made the sorbet. Enjoy! In other news, I am delighted to introduce the Heinstirred Greeting Cards Range. Inspired by fusing food and nature, distinctive images were photographed and set in original heart-shaped designs. Click here for all the details of the range now available. I hope you enjoy this recipe for Passion Fruit Champagne. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Click here for many more festive recipe ideas Print Yum Passion Fruit Champagne Ingredients2 cups of water 2 cups of caster sugar 1 cup of passion fruit pulp (fresh or tinned) the juice of half a lemon 1 tsp citric acid ½ tsp salt To serve : Sparkling Wine or Champagne Ice Mint InstructionsPlace all the ingredients in a saucepan and heat over a medium heat while stirring until the sugar is dissolved Bring to the boil, take off the heat and allow to cool Taste if the cordial needs some extra lemon juice Serve 1 part cordial to 3 parts bubbly over lots of ice and garnish with fresh mint Keep any leftover cordial in a clean and airtight container, refrigerated for up to 4 weeks Makes about 750ml cordial Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/passion-fruit-champagne/ More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube  

Chocolate

Molten Salted Caramel and Chocolate Puddings with Smoked Salt

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

Vegan Chocolate Cake

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

Chocolate Fruitcake

Also affectionately known as the “Get Me Out of Betty Ford Fruitcake” I am brave enough to say this cake is better than my mother’s and grandmother’s (on both sides) fruitcakes. I absolutely love fruitcake, could it eat all year long and have yet to buy a cake from a retailer that is really good. It is not a cheap cake to bake but for a little bit more than what you’d pay to buy a small cake I do think it is worth baking yourself. The cake started out as Nigella’s Chocolate Fruitcake but is now in its 3rd version. My first attraction to the recipe was the simplicity, the addition of coffee and cocoa which adds a wonderful depth to the cake as well as the relatively short resting period after baking which means you can still produce a fantastic cake in just over a week before Christmas. I increased and varied the fruit and alcohol as I like the cake to be rich, dark, with masses of fruit and very moist. The original recipe did not call for soaking the fruit overnight but I definitely think it improves the flavours. It is so good that I do imagine anyone would want to escape the Betty Ford clinic to try the cake! Tip: when it is winter and oranges are in season – zest a whole batch and store it in the freezer to have a summer stash of orange zest available. Print Yum Chocolate Fruitcake Ingredients350g dried prunes, chopped 250g prepacked dried fruit cake mix 125g raisins 125g sultanas 100g glace cherries 175g butter 175g brown sugar 175ml honey 100ml Tia Maria or coffee liqueur 50ml Van der Hum liqueur juice and zest of 2 oranges 1 teaspoon mixed spice 2 tablespoons cocoa 1 teaspoon instant coffee pinch of salt 3 eggs, beaten 175g flour 100g ground almonds 100g mixed nuts of your choice, roughly chopped (optional) 1/2 teaspoon baking powder 1/2 teaspoon baking soda ¼ teaspoon salt 100ml rum or brandy 50ml sherry brandy or rum for brushing during restingInstructionsPlace the fruit, butter, sugar, honey, orange juice and zest, Tia Maria, Van der Hum, mixed spice, cocoa, coffee and salt in a saucepan and slowly bring to a slow boil while stirring. Simmer for 10 minutes. Cool and let it stand overnight in the fridge. Cover the mixture with plastic wrap touching the mixture to avoid a skin forming. Remove the fruit from the fridge the next morning and let it come to room temperature for a couple of hours which will make it easier to mix with the other ingredients. Pre-heat the oven to 150 degrees C. Line the sides and bottom of a 22cm loose bottom cake tin with baking paper. The sides of the tin needs to be about 7cm and use two strips of baking paper to line the sides – it is easier to work with than one long piece. Also make sure the paper is about 3cm higher than the edges of the tin. In a large bowl, add the eggs, flour, almonds, nuts (if used), baking powder, baking soda and salt to the fruit mixture and mix well. Carefully pour the mixture into the prepared tin and bake for about 2 hours until the cake is firm and the top is quite shiny. Start testing if the cake is cooked 15 minutes before 2 hours are up by inserting a sharp knife into the middle of the cake. Do not worry if there is a very slight bit of moist batter attached to the knife. If the cake is too uncooked return to the oven for another 15 minutes and test again. Cover the top with foil so that the cake does not become too dark on top. When the cake is cooked, remove from the oven and pierce some holes with a sharp knife. Mix the brandy or rum and sherry and carefully pour it over the hot cake. Let the cake cool down complete and remove from the cake tin. Wrap tight in tinfoil and let it rest for 10 days in an airtight container. After 5 days of resting brush the cake liberally with some more brandy or rum, wrap again in tin foil and rest for the other 5 days. Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/chocolate-fruitcake/ Wine recommendation from Conrad Louw: I love the words luscious and decadent when it comes to describing food and wine, yet I use it sparingly and only when fitting.  Well, this cake is decadent and a must bake.  Pairing a drink with it, I thought had to be different to my favourite Potstill, and neither something cloyingly sweet such as a Port style wine.  Yet, I wanted something sweet and Brandy-ish.  That’s when I grabbed one of my bottles of  Nectar de Provision NV from uniWines in the Breedekloof. This is 100% Colombar, one of the widest planted white varieties in SA (after Chenin Blanc) but usually produces rather dull bland wines – hence it mostly being destined for distillation.  The Colombar grapes were picked late and ripe, fortified with brandy (anything between 15.5 – 16.5%) then aged in a solera system.  This has added to its complexity and luscious layers so it can stand next to the cake without the one overpowering the other.  The solera obviously must have given the amongst others some orange peel notes on the nose and palate, further complimenting the ingredients of the cake. Do yourself the favour – once you have baked the cake (and it’s a must) –  start looking for a bottle of Nectar de Provision.  

Gourmet S’mores

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

Chicken

Miso Honey Butter Chicken

After last week’s towering Doughtnut Ice Cream Sandwiches extravaganza, I think it is only apt for the next recipe to be on the other end of the scale. This recipe for Miso Honey Butter Chicken from Emily Clifton which I found on Honest Cooking  embodies all that delicious miso savouriness. And since it is super easy and quick to make, it is a keeper as a midweek meal with little fuss but maximum flavour. I have been a bit late to cooking with miso but always enjoy the results when I have used it as an ingredient. I have used it in this Bone Broth Ramen and these Chocolate Miso Brownies. Both recipes were really good and this recipe is no different. The savoury depth of the miso flavour works really well with the chicken and there is a slight sweetness coming from the honey that acts a counterbalance of flavour. The original recipe called for maple syrup but I replaced it with honey as that it what I had at the time. Either will work for the dish. I also reduced the cloves of garlic to 4 as I did not want a too garlicky sauce but do double to cloves to eight if you love your garlic. I used red miso which is more intense that white miso so you should add another tablespoon of white miso if that is what you use. Serve the chicken with a crisp green salad in summer or some lemony green beans will be a treat for a more wintery meal. Enjoy! On a photography note, I recently started playing with Dreams and Spark Lightroom Presets to mix up my editing workflow and force my eye out of its usual editing routine. The above image was edited with one of the Dreams and Spark Matte presets and I then added a few tweaks of my own. I must say I quite like the faded vintage look of the image (I  absolutely love the texture of the wood) and it is definitely different from my usual style. Print Yum Miso Honey Butter Chicken Ingredients8 skin-on, bone-in chicken thighs and drumsticks 50g butter, softened 45ml red miso (or more to taste) 45ml honey 1 thumb ginger, finely grated 15ml rice vinegar freshly ground black pepper 4 garlic cloves, unpeeled 2 spring onions, finely sliced, for garnish 15ml toasted sesame seeds, for garnish InstructionsPreheat the oven to 200 degrees C Combine the butter, miso, honey, ginger, rice vinegar, and black pepper in a large bowl and mix until well combined Add chicken to the bowl and spread the miso-butter mixture all over Gently lift up the skin of each piece and, using your fingers, rub some miso butter under the skin Place the chicken in a single layer in a roasting pan and add the garlic cloves Roast for 30 – 40 minutes, basting the chicken once or twice, until the skin is brown and crisp If the chicken is cooked before it’s brown enough, place it under the grill for a minute or two but watch carefully that it does not burn Push the soft garlic out of the skins with the back of a teaspoon and mash them into the pan drippings Add a splash of boiling water to the pan if needed Sprinkle the chicken with the spring onions and sesame seeds and serve with a spoonful or two of the pan sauces Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/miso-honey-butter-chicken/ Click here for many more delicious chicken recipes More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Beer Marinated Chicken Thighs

The idea of beer and chicken is not a new one. We’ve all been to barbecues with a chicken being cooked in a kettle braai while resting on a can of beer or braai masters generously dousing chicken on the grill with some beer they are drinking and this Beer Marinated Chicken Thighs is my spin on it.   The idea with this recipe was to amplify the flavour of the beer and to achieve that I marinated it for a few hours in a good quality local craft beer. You need a beer with a good flavour profile like an Amber Ale for instance. I would not marinate the chicken for longer than 2 hours as you do not want the beer to overpower the flavour of the meat. I deboned the thighs out of personal preference, they make a delicious bite as they come off the barbecue but leave the bone in if you prefer. You can also replace the thighs with drumsticks or breast but I would debone the breast and flatten it slightly before marinating and cooking it. I am off to Denmark on Tuesday to attend the 3rd FoodPhoto Festival in Vejle. It is a 3 day food photography festival consisting of a conference, workshops, an exhibition as well as the opportunity for portfolio reviews with various agencies and publishers.  I am finally happy with my portfolio I want to present and I can’t wait to get there, learn from the professionals and to meet fellow photographers and stylists from all over the world. After the festival I am heading to Copenhagen for a few days to eat (of course) and explore as much as possible. Do follow along on Instagram and Facebook as I will be posting regular updates. Print Yum Beer Marinated Chicken Thighs Ingredients8 chicken thighs, deboned, skin on Salt to season Marinade: 1 cup local craft beer with a good flavour like an Amber Ale 2 cloves garlic, bashed 2 tbsp lemon juice 2 tbsp olive oil 2 tbsp brown sugar 1 tbsp rosemary leaves, roughly chopped Coarse black pepper to tasteInstructionsMix all the marinade ingredients and pour over the thighs and leave to marinade for an hour or two Place the thighs on the grill, season with some salt and barbecue over medium coals Baste with the marinade and turn regularly until cooked through Rest for a few minutes and serveSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/beer-marinated-chicken-thighs/  ** This recipe first appeared in the Sunday Times Food Weekly

Sumac and Lemon Roast Chicken

My love affair with the sumac I got from Dubai continues and after making Diana Henry’s Sumac Roast Tomatoes, Lentils and Dukkah Crusted Eggs a week or so ago, I just had to try this Sumac and Lemon Roast Chicken recipe from one of my favourite blogs, Feasting at Home. Sylvia’s blog really lives up to its name and it is easy to get lost in the delicious recipes on her site. The photography is absolutely beautiful too and a definite inspiration to make the recipes. One of my most favourite and incredibly tasty chicken dishes on my blog also comes from Sylvia’s blog. The Peri Peri Chicken with Potatoes is “lip smackingly” good and a feast in the true sense of the word. I did not change too much to the original recipe but instead of cutting a whole chicken into pieces I used chicken 4 thighs and 4 drumsticks just as a personal preference, as I feel those pieces are the tastiest of a chicken. I did not have meyer lemons so only used one medium lemon sliced as I did not want the sauce to become bitter while cooking. I find the easiest way to coat the chicken pieces in the marinade is to place the pieces in a large freezer bag, pour the marinade in and give it all a good shake until the pieces are well covered. I roasted the potatoes at the same time as the chicken. Boil the baby potatoes in some salted water until just cooked. Place on a baking sheet and smash gently with a fork. Drizzle well with olive oil and sprinkle with course salt and a few sprigs of thyme. Roast at the same time as the chicken until the edges are crispy and caramelised. We are offering Food Photography Workshops as part of my collaboration with Francois Pistorius and Isabella Niehaus. You can send me a mail or message on any of the posts on the blog if you would like to be notified of the dates for future workshops as we confirm them. Print Yum Sumac and Lemon Roast Chicken Ingredients8 chicken pieces or a whole chicken cut into pieces juice of half a lemon 1 tbsp sumac 5 cloves garlic, mashed 1 tsp salt 2 tbsp olive oil 1 lemon, sliced sprigs of fresh thymeInstructionsPreheat oven to 180 degrees C Mix the lemon juice, sumac, garlic, olive oil and salt together Place the marinade and chicken pieces in a large freezer bag and mix/shake until the chicken is completely covered with the marinade Place the lemon slices in a baking dish and top with a few sprigs of thyme Lay the chicken skin side up over the lemon and thyme Roast for about 50 minutes until chicken is cooked through and the juice runs clear when you pierce a thigh. To increase the crispiness of the skin place under the gill for a few minutes while keeping a close watch To serve, spoon a little of the sauce from the pan, over the chicken, garnish with fresh thyme sprigsSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/sumac-and-lemon-roast-chicken/  Adapted from Feasting at Home More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook

Peri Peri Chicken

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

Christmas and Holidays

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

Caramel Poached Clementines

These Caramel Poached Clementines has to be my favourite dessert of the moment. So much so that if we had citrus fruit during Xmas this would be my number one Xmas dessert. And as you can see I am so happy with the photos so the post is jam packed with them. The addition of the brandy and vanilla adds to the exceptional layers of flavour of the dessert. You have the deep sweetness of the caramel, perfumed with the clementine peel. Cooking the peel in the caramel yields a candied peel which is not only delicious to eat but also perfumes the deep sweet caramel flavour with its citrus notes. The slight sourness against the sweet caramel hits your mouth as you bite into the fruit. And then the creaminess of the vanilla ice cream smoothly rounds it all off. And use the best quality vanilla ice cream you can. Home made even better if you have the time and inclination (which I did not). I used a 1999 Savingnac Potstill Brandy as part of the poaching liquid and as I much I know my dad will not approve of using something so good to cook with I am hoping that Roger, who distills it will approve! Matured for at least 12 years and tasting notes of “marmalade and molasses, cinnamon and clove, coffee and chocolate, hazelnut and nutmeg, old rose and raisin, vanilla and sandalwood”, I think the combination could not be better. As I am writing this I am thinking of all other ways to serve this dessert, my current thinking is a wintery pavlova. Meringue and chantilly cream piled high with the delicous fruit and topped with shards of the candied peel. I think naartjies (tangerines) could work so well, oranges too but a smaller orange in size. I would also love to try this recipe with grapefruit. We are offering Food Photography Workshops as part of my collaboration with Francois Pistorius and Isabella Niehaus. You can send me a mail or message on any of the posts on the blog if you would like to be notified of the dates for future workshops as we confirm them. Print Yum Caramel Poached Clementines Ingredients8 – 10 small to medium clementines 300g sugar 100ml water 100ml brandy additional 100ml water a good pinch of salt 1 vanilla pod, halved lengthways vanilla ice cream for servingInstructionsPeel the clementines making very little pith remains to the flesh, keeping the peel of 3 clementines Slice each Clementine in half horizontally Using a small sharp knife strip away the pith from the peel of the 3 clementines and set it aside. (Easiest way is to place the peel pith side up on a wooden board, place the knife between the pith and peel and to strip it away moving away from your.) Pour some cold water in a bowl enough the fit a medium pan and set aside. Place the sugar and 100ml water in a medium pan and heat over a medium heat while stirring until all the sugar has dissolved Bring it to the boil and then reduce to a fast simmer without stirring for about 8-10 minutes until the syrup turns a golden colour. Keep a close eye and as soon as the syrup turns an amber coloured caramel remove immediately from the heat and place the pan in the bowl with the cold water to stop the caramel from cooking further Return to the heat and stir in the brandy, 100ml water, cleaned peel and salt and simmer gently for 30 minutes. Turn up the heat a little bit and add the vanilla pod Poach the clementines in batches for two minutes in the syrup, turning over once and transfer to a flat dish Once all the fruit has been poached and placed in the dish, pour over the hot syrup with the vanilla pods and let it cool for at least 6 hours or overnight. Turn the clementines over in the syrup a few times during the cooling time. Serve at room temperature with vanilla ice cream.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/caramel-poached-clementines/ Adapted from www.waitrose.com More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook

Grapefruit Mimosa Spritz

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

Polenta Parmesan Roast Potatoes

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

Deli

Boerewors Nachos

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

Tandoori Roasted Carrots

Turmeric is having a moment. And they say it is the next big thing in the food world, all the while I have still not gotten into fermenting yet and that is the current big thing. Recipes with turmeric abound in the food blog world and on Pinterest and we are told of it’s myriad of health benefits. Benefits that does not all seem to have been proven. But forgetting about all that, it is a root that not just adds a beautiful colour to a dish but also a delicious warm peppery note that both work so well with this recipe for Tandoori Roasted Carrots. No longer just added to rice or curries, more and more interesting turmeric recipes are making their appearance. In fact I was surprised to learn that South Africa’s oldest rice dish is “yellow rice” also known as “funeral rice”. The name comes from the Dutch and Cape Malay tradition of serving yellow rice as part of the meal after a funerals. I don’t think we would dream of serving bobotie without a steaming bowl of yellow rice. I was researching turmeric recipes for a feature I was working on and came across a recipe for Tandoori Carrots in an Epicurious roundup of turmeric recipes. I tweaked the recipe to my own taste and cut the spice mix called vadouvan of the original recipe and replaced it with a homemade tandoori spice mix. Store the leftover mix in an airtight container and use it to spice up roasted chicken, ground beef or grilled fish. These carrots are delicious and elevated into something truly fantastic. The sweetness of the vegetable easily handles all the spice it is coated with as well as the splash of turmeric oil and look at the colour! Make sure you don’t leave any of the crunchy bits in the roasting tray. Those bits are packed with flavour so spoon it over the carrots for serving. The lemony yoghurt dressing adds a lovely tang and if you are not a fan of coriander substitute it with some fresh chopped parsley, a herb I think we keep overlooking for adding fresh flavour to a dish. Our next Food Photography Workshop is taking place the 15th of May 2016. There are a few spots still up for grabs so let me know if you would like to attend. More details here. I am proud to be associated with Baleia Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples. Print Yum Tandoori Roasted Carrots IngredientsTandoori Rub: 3 tbsp paprika 1 tbsp ground coriander 1 tbsp ground cumin 1 tbsp salt flakes 2 tsp ground black pepper 2 tsp sugar 2 tsp ground ginger 1 tsp ground turmeric ½ tsp ground cinnamon pinch of chilli flakes Roasted Carrots: 2 tbsp tandoori rub 2 cloves of garlic, finely grated ½ cup full fat yoghurt 5 tbsp Baleia Extra Virgin Olive Oil salt and freshly ground black pepper 400g baby carrots, tops trimmed ¼ tsp ground turmeric 2 tbsp lemon juice coarsely chopped fresh coriander lemon wedges (for serving) InstructionsTo make the rub: Mix all the ingredients, transfer to an airtight container and store at room temperature To roast the carrots: Preheat oven to 220 degrees C Mix the rub, half of the garlic, half of the yogurt and 3 tablespoons oil in a large bowl until smooth and season with salt and pepper Add the carrots and toss to coat Place the carrots in a single layer on a roasting tray and roast for 25 – 30 minutes, turning occasionally, until tender and slightly charred in spots While the carrots roast, heat the turmeric and remaining 2 tablespoons olive oil in a small skillet over medium-low heat, swirling until fragrant for about 2 minutes and remove from the heat Whisk the lemon juice, remaining garlic and yogurt and season with salt and pepper Place carrots (along with all the crunchy bits left on baking sheet) on a platter, drizzle with the yogurt mixture and turmeric oil and top with coriander Serve with the lemon wedges Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/tandoori-roasted-carrots/ ** Disclaimer: Olive oil sponsored by Baleia Extra Virgin Olive Oil More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook

Pistachio Dukkah

Dukkah is derived from the Arabic word “to pound” and is a spice mix served as a dip which has become very popular outside of its birthplace, Egypt. Most retailers now sell some version of dukkah but it is so incredibly easy to make at home and the fragrance when making it is pretty special. No longer just a dip with bread, you can sprinkle dukkah over roast vegetables, fish, lamb or even some steamed rice. This pistachio version is my favourite. And I love to serve it sprinkled over some green leaves lightly coated in olive oil. It provides just that added bit of  flavour and texture to a very simple salad. Sprinkle it generously on top of some home-made Labneh and you have an elegant and very tasty meze. Along with my home-made Baharat, this dukkah has become a welcome exotic addition to my spice cupboard and I hope it will to yours too. Print Yum Pistachio Dukkah Ingredients100g shelled pistachios 50g sesame seeds 1 tsp ground coriander ½ tsp ground cumin ½ tsp salt ¼ tsp black pepper corns ¼ tsp ground cinnamon ¼ tsp mixed spiceInstructionsToast the sesame seeds and pistachios over a medium high heat in a dry pan until the sesame seeds turn a golden brown. Remove from the heat (be careful not to toast the seeds too dark) and place in a food processor with all the other ingredients. Pulse until you have a reasonably rough mix. You do not want it powdery and I like to see chunks of pistachio and whole sesame seeds in the mix. Store in an airtight container for up to 3 months. Makes about 1.5 cups.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/pistachio-dukkah/  

6 Healthy Recipes for the New Year

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

Desserts

Chocolate Dukkah

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

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    

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 

Broke Brownies for Two from the book Chocolate

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

Fast and Easy

Aubergine Schnitzel

I love cooking with aubergine an a number of aubergine recipes have made their way to my blog. This Aubergine Schnitzel recipe is a worthy addition to the many delicious ways to enjoy this rather underrated and not so trendy vegetable. The original recipe was sent to me by my favourite foodie and comes from a write up in the Sunday Telegraph about Miguel Barclay’s book, titled Super Easy One Pound Meals.  Amongst the recipes featured was a Sweet and Hot Aubergine recipe that is superb and we have made it a few times now, tweaking it to our own tastes. Leave a message below and I will be happy to send you my version of the recipe. With a meltingly soft interior, covered in a crunchy panko crust, I served the schnitzels with a slightly acidic, packed with herbs, chimichurri inspired dressing to cut through the richness from frying the aubergine slices. I think it adds just the right balance of flavour and freshness. The recipe is super easy with the dipping into the eggs, flour and panko crumbs being the most “difficult” part. Make sure the aubergine is sliced thin enough so that it cooks quickly in the shallow oil. The aubergine schnitzels are best served hot with a good dollop of the herb dressing and a fresh and colourful tomato salad. I hope you enjoy this recipe for Aubergine Schnitzels. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. Print Yum Aubergine Schnitzel IngredientsSchnitzels 10 slices aubergine 75g flour 1 tbsp sea salt flakes 2 eggs 60ml milk 200g panko crumbs 2 tsp dried oregano ½ tsp chilli flakes vegetable oil for frying Herb Dressing 10g basil 10g mint 10g parsley ½ red onion, roughly chopped 1 clove garlic, chopped 1 small red chilli, chopped 6 caper berries 60ml Baleia Extra Virgin Olive Oil 30ml red vinegar Pinch of salt Pinch of sugar InstructionsMix the flour and sea salt flakes in a bowl Beat the eggs and milk in another bowl Mix the panko, oregano and chilli in another bowl Dust the aubergine slices with the flour mixture Dip into the eggs and press into the panko mixture Heat a generous amount of oil in a large frying pan – about half a cm or so Cook the aubergine slices in batches until golden (about 5 minutes) Serve with the herb dressing To make the dressing, place all the ingredients in a food processor and blitz to a rough mix Taste, season and serve with the schnitzels Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/aubergine-schnitzel/ 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 Facebook A few more of my favourite aubergine recipes : Miso Roasted Aubergine Chef Loyiso Fried Aubergine with Goats Cheese Roasted Aubergine  

Chicken and Chickpea Curry

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

Spiced Turmeric Broth with Roast Vegetables

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

Isabella’s Seed Bread

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

Grains, Pulses and Starches

Fried Risotto Balls

Another frying recipe but I realised during the week that I never shared this particular recipe on the blog after they appeared in the Sunday Times Cheese Issue and these Fried Risotto Balls are too good not to share. Spring has definitely arrived in Cape Town (although this morning winter is certainly back) but this recipe is comfort food at its best. And such a great way to use up any left-over bolognaise sauce you might have. You could replace the meat sauce with leftover bobotie, ham, fried bacon or even a thick homemade tomato sauce. Serve with some lemon wedges to cut the richness just a bit and pickled jalapeno on the side for a hit of spicy warmth. 27 September is our next Food Photography Workshop as part of my collaboration with Francois Pistorius and Isabella Niehaus. Join us for an inspired and creative day in the most beautiful location up on the West Coast. Print Yum Fried Risotto Balls Ingredientslarge knob of butter 250g risotto (Arborio) rice 800ml warm chicken of vegetable stock 1 tsp turmeric ½ tsp salt 50g grated parmesan cheese 50g grated mature cheddar cheese ½ cup leftover savoury mince 70g plain flour 2 eggs, beaten 150g fresh breadcrumbs Oil for deep fryingInstructionsMelt the butter in a large heavy-based saucepan and add the rice Stir for a minute until the rice is coated with the butter Add the turmeric, salt and about 200ml of the stock and keep stirring until the stock is absorbed Add the rest of the stock and cook while stirring occasionally until the rice is cooked al dente and the stock is absorbed Mix in the grated parmesan and cheddar cheese Remove from the heat and let the rice cool down (easiest to make the rice the day before and place in the fridge overnight) Roll balls with the rice about the size of golf balls Using your pinkie finger to make a hole in the ball and stuff the hole with some of the savoury mince Take more rice and plug the hole and reroll the mixture into a ball Repeat until all the rice has been used Heat some oil in a saucepan, deep enough to cover the ball with oil Place the flour, eggs and breadcrumbs each into separate plates Once the oil is 170 degrees C (a small piece of bread immediately sizzles when place in the oil), dip each ball into the flour, then eggs and then cover well with the breadcrumbs Fry in batches until golden brown and remove from the oil to drain on wax paper Keep the cooked balls warm while frying the rest of the balls Serve warm with some lemon wedgesSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/fried-risotto-balls/ *This recipe was first published in Sunday Times Food Weekly* More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook

Polenta Parmesan Chips

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

Falafel

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

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/  

Ice Cream

Beer and Nuts Ice Cream

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

Honey Roasted Nectarine and Lavender Ice Cream

I saw a wonderful recipe for Speculoos Ice Cream on Ishay’s blog www.foodandthefabulous.com. I loved the addition of condensed milk to the ice cream and decided to use that as a base for this ice cream. One of my favourite desserts is Baked Peaches stuffed with Amaretti. I did a cooking course with Giancarlo and Katie Caldesi in Tuscany a few years back and that recipe I still make today. It was also my entry for the Masterchef auditions last year. Print Yum Honey Roasted Nectarine and Lavender Ice Cream Ingredients4 peaches (nectarines) 8 ts honey 1 tb honey 15 lavender leaves 250ml whipping cream 375ml milk 1 can condensed milk (385g) 3 egg yolks 1 ts vanilla extract pinch of saltInstructionsHalve the peaches and stone. Add the honey to each peach cavity and roast at 200 degrees C for about 30 minutes. Remove from the oven and cool. Once cooled pulse in a food processor. I prefer it a bit chunky as I like small pieces of peach and skin in the ice cream to add texture. Heat the cream, milk, 3/4 of the condensed milk, vanilla and lavender leaves in a saucepan and bring to just under the boil. Small bubbles will form on the edges of the saucepan. Whisk the eggs and left over condensed milk until pale and thick. Add a ladle of the cream mixture (avoid adding the lavender leaves) and whisk well. Add another two ladles and whisk well each time. Add the egg mixture to the cream mixture in the saucepan and cook on a low heat for 15 minutes or so until it coats the back of a spoon. Make sure the mixture does not boil. Pass through a sieve to remove the lavender leaves and add the peach mixture, add the tablespoon of honey and pinch of salt. Mix well and let the mixture cool for at least 6 hours. Churn the ice cream as per the instructions of your ice cream machine.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/honey-roasted-nectarine-and-lavender-ice-cream/  

Honey and Tahini Cookies

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

Grilled Pineapple and Coconut Sherbet

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

Proteins

Cauliflower “Couscous”

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

Saffron and Butternut Samp Risotto with Lamb Knuckle Stew

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

Chicken and Pork Terrine

I must admit that making terrines are not that high up the list but after watching an Australian Masterchef challenge and dealing with a two week long pork belly craving I was quite keen to get my knife sharpened, debone and skin a chicken and get stuck in. (This post is not vegetarian friendly!) This recipe is from Maggie Beer and I am thrilled with the results. The addition of herbs and zest adds a wonderful flavour, the raisins add a bit of sweetness and even though the pork belly has quite a bit of fat this terrine is not greasy at all. There might be some of the mixture left over once you have filled the mould. Roll them into small balls and fry them while you wait for the terrine to cook. They are quite delicious. And the best way to serve the terrine? In a crispy roll, some rocket or any green leaves, a good dollop of chili mayo (is there anything that does not taste good with mayo and chili!) and some zingy cucumber pickles piled on top (from a bottle or made yourself). Print Yum Chicken and Pork Terrine Ingredients½ cup raisins ¼ cup Verjuice 1 free range chicken 120g streaky bacon rindless 525g pork belly skinless with a good amount of fat 120g free range chicken livers connective tissue removed Zest of 2 lemons Zest of 1 orange 2 tbspn lemon thyme stripped and chopped 3 tbspn flat leaf parsley roughly chopped 2 tbspn rosemary roughly chopped 100g fresh walnut bread crumbed 16g salt flakes 2 tbspn freshly ground white pepper 3 bay leavesInstructionsPreheat oven to 200C. Place the raisins and Verjuice into a small saucepan and place over a medium heat. Once the Verjuice has come to simmering point, remove from the heat, place a lid on top of the saucepan and set aside, allowing the raisins to steep and plump up. To bone out the chicken, remove the wings at the middle joint, then cut all the way down the back bone so that the chicken is now butterflied out. Remove the back bone and rib cage, then continue your knife down to remove and cut away the breast and wish bone. Chop the knuckles from the legs, then bone out each of the legs removing as many of the tendons as possible. Feel for any bones or gristle that may be have missed and cut these out. Carefully remove all the meat from the skin, taking care not to pierce the skin. Dice the chicken breast into approximately 1cm cubes, place into a mixing bowl and set aside. Dice the chicken thigh and leg meat and pork belly into approximately 1 cm pieces and place into another mixing bowl. Cut the belly bacon into small strips and add this to the chicken and pork mix along with the livers, mix these together well and then place into a food processor and blend for 2 minutes to create a farce, remove from the food processor and place back into the mixing bowl. Add the lemon and orange zest, thyme, parsley, rosemary, walnut bread crumbs, the Verjuice steeping liquid from the raisins, sea salt and freshly ground white pepper, mix together well and set aside. Grease a 1 litre terrine and then place the three bay leaves on the base of the mould and line the mould with the skin from the chicken, place 1/3 of the farce on the base then ½ half of the chicken breast and ½ of the raisins, then another 1/3 of the farce then the remaining amount of chicken breast and raisins and finish with the remaining amount of the farce (press gently down to pack in tight). Retain any left over farce in fridge. Now fold in both ends of the chicken skin, then fold over the two sides to create a neat looking parcel. Place sheet of baking paper on top of the terrine then cover with foil and seal well. Place a cloth into the base of a high sided baking dish, place the terrine in and pour hot water two thirds up the side of the terrine mould. Put into the preheated oven and cook for 1 hour to 1 hour and 30 minutes or more (this time will depend on your oven and the temperature of the chicken meat) or until the internal temperature has reached 60C, remove from the oven and allow the terrine to rest in the water bath for 15 minutes until the internal temperature has reached 65C or 66C. Allow to cool down in water bath. The magic temperature is 65-66C finished internal temperature. Pour off any juices from the terrine and place into fridge to chill with a weight on top for several hours.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/chicken-and-pork-terrine/

Slow Roasted Leg of Lamb with Roasted Onions and Chimichurri

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

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  

Asian Inspired Shredded Chicken Salad

There is a definite chill in the evening air lately but the days are still gloriously warm which makes this Asian Inspired Shredded Chicken Salad a delicious salad meal in autumn. And perfect for a long weekend Monday like today.   A great way of utilising left over cooked chicken the salad packs a punch of flavour, texture and colour. I think soaking the shredded chicken in the salad dressing amplifies the flavour just that much more rather than adding the dressing at the end. Serve the salad as a light meal but it will be as good as a filling for a sandwich, wrap or in a toasted pita. Cut the carbs completely by making the wraps with large lettuce leaves. Print Yum Asian Inspired Shredded Chicken Salad Ingredients2 cups cooked chicken, shredded 1 cup shredded baby cabbage 2 spring onions, thinly sliced 2 carrots, grated 1 cucumber, sliced into strips ½ cup roughly chopped fresh mint ½ cup roughly chopped fresh coriander or parsley Dressing: 2 tbsp lime juice 2 tbsp rice wine vinegar 1 tbsp chili sauce (like Sriracha) 1 clove garlic, mashed 1 tbsp sugar 1 tbsp fish sauce 1 tbsp low sodium soy sauce 1 tbsp sesame oil To serve: 3 tbsp cup roughly chopped peanuts sliced chilli – optionalInstructionsCombine all the dressing ingredients and whisk well until the sugar has dissolved Add the shredded chicken to the dressing, give it a good mix and let the chicken soak in the dressing while you prepare the rest of the ingredients Once the salad ingredients have been prepped, combine them in a bowl and top with the dressed chicken Toss the salad gently until combined, sprinkle with the peanuts and chilli and serveSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/asian-inspired-shredded-chicken-salad/ We’ve had a number of enquiries for the next Food Photography Workshop and I am pleased to confirm the 15th of May 2016 for the next one. Let me know if you would like to attend. More details here . ** This recipe first appeared in the Sunday Times Food Weekly More photos, food and travel stories on:  Instagram   Pinterest   Twitter  Facebook 

Barbecued Corn Salad

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

Grilled Haloumi Couscous Salad

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

Soups

Bone Broth Ramen

This Bone Broth Ramen feels like a labour of love. Not a terribly complicated one (like love tends to be but that is a whole other story and post for an entirely different blog!) but it does take more than 24 hours to get to the end result. But the result is a nourishing bowl of goodness which is comforting and slurpily delicious. I am also aware that I am taking a huge creative license in calling it Ramen as this is not at all a traditional ramen broth but ramen’s two main ingredients are noodles and broth. And since I wanted to make my own bowl of slurpy noodles and had been planning to make a bone broth for a long time, combining the two seemed logical. I did quite a bit of reading of how to make a bone broth and it is not difficult at all. Some recipes added vegetables to the bones for cooking while others were quite adamant that it should only be bones. I went the latter route and only used bones for cooking the broth. I got a mix of marrow, pork and beef bones from my butcher. Ask for knuckles, short ribs and neck bones and the bones should have a little bit of meat on them. The method is quite simple. I roasted the bones at a high temperature to brown and caramelise and then placed them in a large oven proof dish with a lid. Covered with water, added cider vinegar, a few bay leaves and simmered it at a low temperature for a good 24 hours. Once it had cooled down a bit, I strained the broth through a fine sieve, removed the cooked marrow from the marrow bones, added it to the broth with a quarter cup of red miso and whisked it in. I then placed the broth in the fridge to cool down and once it was cooled I removed the top layer of fat. If you do not want to use miso to season the broth, season with salt accordingly. I made sure that I removed all the bits of meat from the bones before discarding them. You can add the pieces of meat to the noodles or set them aside to make a pasta sauce or a delicious savoury pie filling. The broth will only keep for a few days in the fridge so rather freeze the broth for later use. Drink it as a light soup or use it as a base for soups, stews and casseroles like you would use stock. Making the ramen or rather noodle bowl is super easy. I reheated some of the broth, removed it from heat and added the noodles to the hot broth to soften. I then added some sliced mushrooms, a boiled egg, baby pak choi, sliced spring onion and chili for a hearty bowl of slurpy noodle goodness. I do hope you enjoy this Bone Broth Ramen. You can find more miso recipes here. For other methods to make Bone Broth check out The Kitchn and click here for the Ultimate Guide to Bone Broth by Kettle and Fire. I hope you enjoy this recipe for Bone Broth Ramen. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. In other news, I am delighted to introduce the Heinstirred Greeting Cards Range. Inspired by fusing food and nature, distinctive images were photographed and set in original heart-shaped designs. Click here for all the details of the range now available. Print Yum Bone Broth Ramen Ingredients2kg bones (a mix of pork and beef – marrow, knuckle, short ribs and neck bones) 2 tbsp cider vinegar 2 bay leaves 1/4 cup red miso or salt for seasoning For the Ramen Medium egg noodles Baby Pak Choi Sliced raw mushrooms Sliced spring onions Sliced chili Boiled Egg Optional: Meat removed from the bones Other vegetables to taste InstructionsPreheat the oven to 200 degrees C Place the bones in a single layer on a baking sheet and roast for 1 hour turning once until browned and caramelised Place the roasted bones (and all the roasted bits in the tray) in a large oven proof dish with a lid Reduce the oven temperature to 95 degrees C Add water to cover the bones by a few cm and add the cider vinegar and bay leaves Cover and place in the oven and simmer for 24 hours After 24 hours, remove from the oven and let the broth cool down a bit Once it has cooled down enough to handle, strain the broth through a fine sieve Remove the cooked marrow from the marrow bones and add it to the broth with a quarter cup of red miso (or salt to adequately season) and whisk to combine Placed the broth in the fridge to cool down completely and then remove the top layer of fat While the broth is in the fridge, remove all the bits of meat from the bones and set aside or freeze for future use Reheat the broth to use as is or as a base for soups and stews or freeze if not using immediately TO MAKE THE RAMEN Reheat enough broth as required Remove from the heat and place the noodles in hot broth to soften Once the noodles are soft add the rest of the vegetables and serve Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/bone-broth-ramen/

Pumpkin Soup with Roasted Pepper Salsa

I have not posted a single soup recipe this winter and have been searching for inspiration for a while now but could not find anything that really grabbed me. That was until Cherie Antrobus came to the rescue. I spent last weekend in Cradock as a guest at the Schreiner: Karoo Writer’s Festival. My dear friend and award winning travel blogger, Dawn Jorgensen, who blogs as The Incidental Tourist, had asked me to be part of her Social Media Workshop she was presenting at the festival. Well, that is the official line. I kind of invited myself when I heard she was going to the Karoo (which with Italy is my favourite place in the world). Dawn presented an impressive workshop on the main social media platforms and how you can use it for any kind of business you might be in. I talked a bit about blogging, how Heinstirred started and how I use social media to create awareness of my work and to generate traffic to the blog. The Schreiner: Karoo Writer’s Festival is an annual event held in the Karoo town of Cradock. It is a wonderful and busy program of book launches, workshops, lunches, walks, presentations, interviews, films and music over 4 days. This year saw Niel Stemmet, Chris Marais and Julienne du Toit, Deon Meyer, Toast Coetzer, Patricia Glyn and Randall Wicomb amongst others, delight audiences with their words and stories. What I loved about the festival is how informal it is, making it so easy to approach the writers for a quick conversation and they were just too happy to reciprocate. We stayed at Die Tuishuise & Victoria Manor which has been lovingly restored and taken care of by the Antrobus family. The Victoria Manor was built in 1848 and we were lucky enough to call one of the adjoining cottages in Market Street, the Victoria Cottage, our home for the weekend. There is something magical about Karoo hospitality and its people. It takes you in, wraps its arms around you and takes such good care of you. A week later, you find yourself wanting to go back and experience it all over again. It was at dinner one evening that I tasted this pumpkin soup. We had finished the social media workshop a bit earlier and as fun as it is, it is quite a long and tiring day. I had my glass of wine sorted and proceeded to get a bowl of the soup. As I returned to the table, Cherie asked if I had added the salsa. In my hunger I did not even look at the condiments so went back for a second helping of the soup, this time with the salsa. It elevates the humble soup to something else. So much so that I doubt I will make a pumpkin soup without the salsa again. Cherie told me she got the recipe from her friend Clive Belcher who served it a party one evening. I then proceeded to gently twist her arm to pass the recipe on to me. It is just too good not to share! The garlicky and smoky sweetness of the peppers, the slight sour hits of apricot and the heat of chilli works superbly with pumpkin. I tweaked the recipe slightly and also roasted the pumpkin before adding it to the stock, as roasting the vegetable intensifies the flavour. I did not have chilli oil and finely chopped a fresh chilli and added it to the salsa. Again the heat is a personal preference and you need to add more or less chilli as it suits your palate. But I do think a little bit of heat is essential. For more details or to keep up to date with the 2015 Karoo Writers Festival and the Karoo Food Festival visit and like their Facebook pages: Karoo Writer’s Festival & Karoo Food Festival Print Yum Pumpkin Soup with Roasted Pepper Salsa Ingredients1 large or 2 medium red peppers 800g pumpkin or butternut cubed 4 cloves garlic, whole and in skins oil for drizzling 1 onion, chopped 2 cloves garlic, chopped oil for frying 4 cups warm stock 6 dried apricots, finely chopped 1 tsp chilli oil or 1 chilli finely chopped salt and pepper to seasonInstructionsPreheat the oven grill. Place the peppers on a baking tray and place under the grill. Allow the skin to blacken (turn the peppers 90 degrees every 4 minutes or so). Remove the peppers and place in a plastic bag to sweat for about 20 minutes. Peel off the blackened skin and remove the stem and all seeds and set aside. While the peppers are sweating, reduce the oven temp to 200 degrees C Place the pumpkin/butternut and garlic on a roasting tray and drizzle with some oil. Roast until the pumpkin is cooked and the edges are starting to caramelise. About 30 – 40 minutes. Sweat the onions and garlic in a splash of oil and fry over a medium heat until softened. Add the pumpkin/butternut and sweat for a further 5 minutes. Add the stock and let it simmer for about 10 minutes. Season with salt and pepper. Remove from the heat and puree the soup. Add some more stock if required. In a food processor, squeeze the roasted garlic from the skins. Add the peppers, apricot and chilli oil or fresh chilli. Blitz for a few seconds at a time until the mixture is still chunky. Serve the soup with a dollop of the salsa. Adapted from Cherie AntrobusSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/pumpkin-soup-with-roasted-pepper-salsa/  

Kale Turmeric Coconut Soup

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

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

Vegetables, Vegetarian & Vegan

Chickpea Fritters with Marinated Zucchini

What an exciting week past it has been! A feature on The Huffington Post and a photo exhibited at the Cape Town iPhoneography exhibition. I am feeling quite lucky that my work is getting noticed and it has given me even more of a drive to create as beautiful and interesting images as I can. But this post is about travel. And food. And the memories of both which are so interlinked for me and for many others I’m sure. I can not think back to a trip without instantly thinking back to food highlights of the trip. Rabbit ravioli and daily doses of gelato in Rome, a fine dining experience of a life time at Le Bernardin in New York and the simplest grilled seafood lunch with the tastiest caponata ever in Palermo. In fact, I think about Palermo on a regular basis. It is one of those places that has made such an impact on me. We only spent a short 3 days in the city but I have a constant need to get back, spend more time there and explore the rest of Sicily. The beauty, the ugly, the chaotic traffic, the food and rhythm of the city is something I just have to experience again. I have read that Sicily claims to have invented street food and Palermo is dotted with vendors selling panella, arancini, sfincione and pani ca meusa. It truly is a feast for the senses, made all the better with a generous follow up of Sicilian ice cream and cannoli. This chickpea fritters recipe is a throwback to those memories. Known as panella and often served in a bread roll, I wanted to give it a more dinner party feel and topped it with marinated zucchini. They are delicious and the acidity of the dressing cuts the oiliness from all the shallow frying. You can use the fritters as a base for any topping. Roasted tomatoes or any roasted veggie with a zesty, acidic dressing will work so well. Print Yum Chickpea Fritters with Marinated Zucchini IngredientsZucchini 1 pack medium sized zucchini (about 8) ½ cup olive oil (for frying) handful roughly chopped fresh Italian parsley 2 cloves of garlic chopped ½ tsp salt ½ tsp sugar 2 tbsp good quality extra virgin olive oil 4 tblsp white wine or apple cider vinegar Fritters 2 cups chickpea flour 4 cups water 1 tsp salt oil for shallow fryingInstructionsZucchini Add the parsley, garlic, salt, sugar, 2 tablespoons olive oil and the vinegar and toss. Cut the courgette in half and then slice lengthwise about half a cm in thickness. Pour the ½ cup olive oil in a small frying pan and heat on medium high heat. Once the oil is hot (not boiling) add zucchini slices in a single layer in the pan (do it in batches) and fry until golden. Remove from the oil and drain on paper towels. Mix with the marinade while still warm and set aside. Fritters Brush a baking dish of about 30cm x 30cm lightly with oil Whisk together the water, chickpea flour and salt in a heavy saucepan until smooth. Cook over a moderate heat, stirring constantly with a whisk until the mixture is very thick – should resemble a thick white sauce – for about 15 minutes. Transfer the mixture to the baking dish and smooth the top. Cool uncovered, then chill with the surface covered with plastic wrap until set for about 2 hours. Turn the set mixture out and slice into 5cm x 5cm squares. Heat the oil to a medium heat and fry the fritters in batches, turning over once, until golden brown. Drain well on paper towels and keep warm while frying the rest. Serve with the marinated zucchini.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/chickpea-fritters-with-marinated-zucchini/ Wine suggestion by Conrad Louw CWM : The Panella can be eaten as a tapas component or as side dish for a great el fresco dinner.  If it is the latter, the wine will be chosen based on the rest of the summer feast.  However, should you choose to make this a vegetarian dish on its own, then keep it uncomplicated and enjoy the fresh herbaceous flavours of the dish with a wine equally refreshing.  So for white wine drinkers, enjoy something which can compliment the acidly of the apple cider vinegar.  My mind jumps immediately to the great range of sassy Sauvignon Blancs available from all over, but I would lean towards the slightly cooler climates where the Sauvignon Blancs offers fresh acidity with some minerality and more herbaceous tones on the midpalate. Often Sauvignon Blancs can be very linear in fruit profile, so look for a wine that you can reward yourself with.  I think that Durbanville’s Nitida’s Sauvignon Blanc offers a typical fresh acidity with a fruit profile that blows the mind.  Even hints of passion fruit will be surprisingly complimentary to the ingredients of the courgettes and herbs and cuts through the slight oiliness of the cooking process. For the red wine drinkers, as well as if you want to make this Panella part of an ensemble of other dishes, I would suggest a slightly lighter style red, but one which can still stand its ground to other sharp flavours.  Raka’s Sangiovese has a tomato bush herbaceous nose which follows through on the palate.  Ideal for vegetarian and/or tomato-based dishes.  Try something different and see how food-friendly this Italian variety can be.  

Sweet Potato Fries with Coriander Yoghurt

I adapted this recipe for Sweet Potato Fries with Coriander Yoghurt from a recipe in Diana Henry’s book Simple. Diana is a food writer whose recipes I have come to love and my collection of her cookbooks is steadily growing as she publishes new work. The recipe for sweet potato fries is a great combination of flavours and contrasts. Hot, spicy, smoky, sweet, cool and fragrant all in one dish is pretty good going in my book. The sweet potato fries is a good replacement for the usual potato fries and you can serve it as a side dish or as a delicious snack with drinks. There really is not much to it. Cut the sweet potatoes in wedges and dredge with olive oil and the seasonings. While they roast in the oven make the dipping sauce by whizzing the flavourings in a food processor and adding to the yoghurt. You can omit the coriander and replace it with parsley or even rosemary or thyme if coriander is not to your taste. A delicious variation would be to use the tandoori spice mix of these Tandoori Roasted Carrots, one of the most popular recipes I have published to date. Enjoy!   I hope you enjoy this recipe for Sweet Potato Fries with Coriander Yoghurt. If you’ve made the recipe share your dish with me by tagging @heinstirred on Instagram with the hashtag #heinstirred. Print Yum Sweet Potato Fries with Coriander Yoghurt Ingredients4 sweet potatoes, scrubbed well and cut into wedges 2 tbsp Baleia Extra Virgin Olive Oil 1 tbsp garlic powder 1 tbsp smoked paprika Salt and pepper to season Yoghurt and Herb Dip 125ml full cream plain yoghurt 1 clove garlic, mashed 1 – 2 chillies, deseeded and chopped 15g fresh coriander 3 tbsp olive oil juice of 1 lime InstructionsPreheat the oven to 200 degrees C Coat the sweet potato wedges with the olive oil and seasonings and place on an oiled roasting tray Roast the wedges for about 40 minutes until cooked through While the wedges are roasting, place all the dip ingredients except for the yoghurt in a food processor and pulse until a rough puree Mix the puree with the yoghurt and season with salt and ground black pepper Serve the wedges drizzled with half of the dip and serve with the rest of the dip on the side Adapted from Diana HenrySchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/sweet-potato-fries-with-coriander-yoghurt/ *This recipe was first published in Sunday Times Food Weekly* ** 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  

Onion Tart

  The inspiration for this fantastic Onion Tart comes from my friend Conrad, who regularly contributes wine suggestions for the blog. I do like getting inspiration from him. He is not afraid of flavour, interesting combinations or doing things just a little bit differently. This is also a man who always makes his own puff pastry so I am usually in awe of what he creates in his kitchen without even breaking a sweat. His inspiration for the tart comes from Jan Hendrik van der Westhuizen’s book called The French Affair. I also have the book in my collection and it is without a doubt the most beautifully shot and styled recipe book I have. I have no dreams of publishing a recipe book – photographing one for sure – but if I ever do publish one I would want it to be in the style of Jan Hendrik’s. A visual feast for the eyes that you just have to page through regularly. Conrad usually roasts the onions in sherry and thyme. I must be the only person who has managed to kill a thyme plant and I did not have sherry in the house, so replaced both with brandy and the very underrated parsley. I was really happy with the results and bonus that the tart is so easy to make. But what makes this tart really special is the parmesan pastry crust. As the parmesan bakes on top of the pastry it forms a very crispy crust – and the taste reminds me of the burnt edges of a really good grilled cheese sandwich. Delicious! I kept a 2cm border on the edges of the pastry to form the edge of the tart. If that is too much pastry for you, you can trim it down to just fit in the pie dish. I think this a perfect tart to serve as a snack with drinks or with some micro leaves as a starter for a special meal. Print Yum Onion Tart Ingredients500g baby onions 2 tbs butter 2 tbs olive oil 2 tbs brandy 1tbs apple cider vinegar pinch of salt 1 tbs chopped parsley 400g puff pastry (store bought, unrolled and cut in half, and one half refrozen for another use) 50g grated parmesan 100 g chevin (goats milk cheese) chopped parsley for garnishInstructionsPreheat the oven to 180 degrees C Peel and quarter the onions and place in a single layer in a 20cm diameter round pie dish. If the onion are a bit large cut them into 6 pieces rather. Melt the butter with the oil, brandy, vinegar and salt. Stir in the chopped parsley and pour over the onions. Roast the onions for 45 minutes and remove from the oven. Increase the oven temp to 200 degrees C Gently roll out the pastry on a floured surface until it is 1cm – 2cm larger than the pie dish and trim off the square edges. Place over the onions once roasted, tuck in the edges of the pastry into the pie dish. Sprinkle with the parmesan cheese and bake for 25 minutes until puffed up and golden. Remove from the oven and leave to stand for 5 minutes before turning out onto a flat plate. Crumble the chevin over the tart, sprinkle with some more chopped parsley and serve. Adapted from Conrad LouwSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/onion-tart/  

Cider Cooked Apple, Onion and Cheddar Galette

I was inspired to cook with cider again after the Pears Roasted in Cider recipe and I think this Cider Cooked Apple, Onion and Cheddar Galette is a worthy follow up recipe. It is on the rich side but so delicious and could be a stunning dish to kick off a dinner party. Or as a lunch served with a crisp salad to offset the richness as suggested by Delicious Magazine where I saw the recipe originally. The pastry of the galette is rich and buttery with a bit of a crunch coming from the polenta. It does not have to be rolled perfectly, galettes are rustic tarts so the odd tear in the pastry does not matter and you can patch as far as you go. The filling does not have much liquid so it shouldn’t really leak. The pastry is quite crumbly so I found it easier to roll out between two sheets of baking paper and then moving it on to the baking sheet. I am terrible when it comes to working with pastry so found this the easiest way to keep it from from breaking when placing on the baking tray. As mentioned, as you fold the pastry edges once the filling is in the middle, it will break but just patch it as you go, this is a rustic tart. Another tip I learnt over the years is to add a good pinch of salt to the onions when frying so it does not catch and burn when caramelising. The flavour of the galette is excellent. Buttery pastry, sweet with a bit of acidity onions and apples with the salty richness of the cheese make for a delicious combination.  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 Cider Cooked Apple, Onion and Cheddar Galette IngredientsPastry: 165g plain flour, plus extra to dust 100g polenta ½ tsp salt 165g butter,chilled and cubed few tbsp iced water 1 medium free-range egg, beaten, to glaze Filling: 3 tbsp Baleia Extra Virgin Olive Oil 3 large onions, peeled and sliced pinch of salt 4 eating apples. cored and sliced 300ml dry cider, at room temperature 300g grated Kasselshoop Cheddar Cheese good pinch of cayenne pepper 1½ tsp hot mustard powder 2 fresh thyme sprigs, leaves finely chopped, plus extra to garnish InstructionsPut the flour, polenta and salt in the bowl of a food processor and blitz a few times to combine Add the butter and blitz until the mixture resembles breadcrumbs Add the ice cold water a tablespoon at a time and blitz after each addition until the dough just comes together (you might not use all the water) If you do not have a food processor, place the flour, polenta and salt in a bowl and mix with a spoon Add the butter and rub the butter into the flour with your finger tips until it resembles breadcrumbs Add the ice cold water bit by bit and use a knife to stir until the pastry just comes together (you might not use all the water) Tip the pastry out onto a lightly floured work surface and bring it together quickly with your hands into a fat disc. Wrap in cling film and chill for 2 hours Prepare the filling by heating the oil in a large frying pan over a medium heat, add the onions and season with salt Fry for about 30 minutes, stirring often, until the onions are soft and starting to caramelise Add the apples and cider, turn up the heat and let it bubble for 15-20 minutes until the cider has evaporated Spoon the mixture onto a plate to cool to room temperature Heat the oven to 200 degrees C Combine most of the cheese (leave a bit for sprinkling before baking), cayenne, mustard powder, thyme and onion mixture, season and mix gently until combined Remove the chilled pastry from the fridge, unwrap, and place on a sheet of baking paper dusted with a bit of flour Dust the pastry with a bit more flour and place another sheet of baking paper on top and roll the pastry out to a circle shape between the 2 sheets of baking paper The edges of the pastry circle can be ragged Remove the top sheet of baking paper and place the rolled out pastry and sheet of baking paper on a large baking tray Spoon the cooled filling onto the centre of the pastry, leaving about a 3cm border around the edge Carefully fold the edges of the pastry up around the filling, it will break a bit as you fold the edges up but just patch as you go. This is rustic pie. Brush the pastry with beaten egg, then scatter the remaining cheese on top Bake for 30 minutes until the pastry is golden and the cheese is bubbling Leave to cool for 5 minutes and serve with a green salad and glass of good wine Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://heinstirred.com/apple-onion-cheddar-galette/ **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 of my favourite savoury tarts: Zucchini Labneh Tart Onion Tart Pissaladière More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

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