Well, it’s not a sauce per se, more like a thick salsa that’s not a salsa….get what I mean? Maybe I can call it a thick guacamole??? It has the magical avocado…it also has load of fresh herbs, pistachios, and some kick with jalapeños!
You can use this on ANYTHING. Nachos, fish, chicken, steak, a dipping sauce for sweet potato fries, or those awesome mozzarella sticks, use it as a dressing for a pasta salad or as an add on to a crudités platter! It’s endless!!! It’s also quick, all into a food processor and go go go!
So on a mission to always find GOOD alternates, that still taste amazing, look good and are healthier than mayonnaise, processed tomato sauce or all the other stuff that you accumulate in that side door of your fridge!
Although shelled pastachios are a bit pricey, it’s worth the splurge, and a 200g bag gives you enough nuts for at least 3 recipes. (So a good investment, as this will become a staple and an addiction)
Not one of my indulgences, but what’s not to love? Warm melted cheese, with a crispy panko crumb coating! Come on…warning though : they can be addictive! Serve these as a side or as a snack with a thick marinara sauce. Prepare trays of them before hand and pop them into the oven when you are ready to serve!
12 sticks of Mozzerella (I use the stringy Mozzerella sticks from Woolworths) : you can keep them whole or half them.
1 large egg beaten
1 cup of normal or gluten free flour, seasoned well with salt and pepper. You can add some dried mixed herbs, or Italian herbs as well.
1 cup of panko crumbs
2 tablespoons of finely grated Parmesan
Spray and cook/olive oil
Method
Unwrap the cheese, place on a tray and freeze for 30 minutes
Prepare a tray with wax proof paper, and give it a good spray of non stick or brush of olive oil.
3 bowls – into each :
Whisk your egg.
Place the seasoned flour and herbs.
Combine panko crumbs and Parmesan.
Dip the frozen cheese into the flour bowl, shake of excess. Now dip into the egg bowl, then coat with crumbs.
Repeat until all your cheese sticks are crumbed.
Place onto your prepared tray.
Freeze your cheese for another 30 minutes. It could take longer, but make sure that your cheese has completely frozen, otherwise it melts before the crumbs are golden.
When your cheese is ready, preheat your oven to 200C, take your tray with your cheese sticks, brush them all lightly with some olive oil, and pop them into the oven.
Bake for 5 minutes, then turn, bake for another 4-5 minutes, depending on your oven speed – just keep an eye on them! If any do burst, these can be your testers before they get to the table!
So what happens when you can actually feel the effect that gluten has on your tummy??
I’m not one to jump on any quick fix diet, detox or cleanse, but I have started (after many years of eating really badly) listening to my body. You can actually do that you know!? After years of battling, I figured out that I am actually lactose intolerant, and stopped eating the wonderful creamy pastas that I always gravitated to. I also stop eating processed dairy, and stick to Parmesan, that I put in almost everything!!!
Gluten on the other hand, you can actually feel the difference after you have eaten a gluten free dish and one that is filled with gluten. Here’s the challenge…loads of restaurants offer the two options, try one then another time, try the other.
SEE!!!!!! Can you feel the difference??
So here, a quick recipe, to make a handmade pasta, that once you master, it will become a staple, and you’ll serve it at least once a week! The sauces and/or toppings, are only as limited as your imagination.
Place the eggs into a blender, with the basil, and blitz until the basil is fine.
Transfer to a bowl, and add the water, and salt. Mix well.
Add the dry ingredients and mix well, until all incorporated. Transfer to a floured surface and knead for about 5 minutes.
If you have made normal pasta before, you will not that it’s not as stretchy due to the lack of gluten. Wrap the kneaded ball in plastic wrap. Leave to rest for 30 minutes.
Divide into quarters, keep them covered and only take out the piece that you are going to roll out.
Take one portion, keep your surface floured, and roll out, to as thin as you can with a rolling pin.
Carefully cut to the pieces that you need, lasagne, or thick tagliatelle.
Transfer to a flat container and leave to rest to one side
Boil a pot of water as you would normally, add some olive oil and salt, and semi cook the pasta for 2 minutes, and then place it into iced cold water.
Once you have figured out your sauce, toss your semi cooked pasta through your sauce. This will help thicken your sauce and your pasta will take on all that yummy flavor! If you making lasagne, layer it as you would normal pasta and bake!
It’s another Monday! Filled with coffee, carbs and chocolate! Luckily for me, this recipe has two of the things that I’m craving, and I can serve them with a cup of coffee to help chase away some of those pesky little Monday blues.
Whip these up on a Sunday evening, as they last for 4 days, covered and at room temperature, you can store them in the the fridge, that will give you another 2 days.
It’s an easy, on the run snack, and it’s healthy for the little ones, the chocolate is dark, but because of the honey and molasses in here, it’s not bitter!!
After a slightly crazy few days last week, I take away the overwhelming feeling that through the years of being a chef, through all the crazy working hours, many functions, countless colleagues and many amazing chefs, I can still get that tingling feeling. I love what I do. I wouldn’t change it for the world. Being a chef, this is my entire being.
There comes a point, in anyone’s life, where you ask yourself if what you are doing is what you love? There is this word that we use : passion.
Am I doing what I love? What is my passion?
I think, if you can love what you do, you put yourself at a complete high everyday. With me, I can still get so happy when I make something and it tastes good, it still blows me away, when what I have “tasted in my mind” actually tastes amazing in my mouth!
Reading a recipe and following steps are one thing, but if you spend time in the kitchen you come to a realization on what works together, and what doesn’t, what flavors compliment and which ones don’t. We take away from eating experiences learnt with moms, dads, grandparents, aunts and uncles. We also tend to remember those moments when all our senses where heightened when we had “the best steak” or “the best meal EVER”, how euphoric it made you feel.
When people ask me, I say that eating is sexy. It’s all the senses, working together, to make you excited about what you are going to taste, smell, see, hear, feel.
I find it incredibly fulfilling when I can sit at a table with people, who are eating my food, and watch them. I can see the joy, the little smirk, the licking of the lips, the anticipation of the first, second, third, mouthful. The complete sense of fulfillment when they are done, that look at the empty plate as they lean back in their seat.
If you can find a job, that includes your passion, but also pays the bills, then you will be in the lucky few that are, in essence, fulfilled, happy and content.
My mom always says, “Never settle” – I take that with my daily, in love, life, and in this case, my job. Find what you love, hold onto it, let it drive you, motivate you and give you happiness, everyday!
Picture a room, lined with book shelves, warmed by a glowing fire. You smell musk, deep oak, and worn leather. You take in the plush arm chairs, the thick Persian rug. Somewhere you hear the clink of glasses, hushed conversation, and the lingering scent of smoked cigars. You might even hear laughter, or that heavy sigh as the day ends.
This to me, is the ideal setting to sit down and sip on a Cognac. What surprises me most, is that, besides the opulent setting of the Munro Boutique Hotel, I sat at a table, with a few other people and ate lunch!
I was invited to a Cognac pairing, hosted by Bisquit Cognac, with Distell and arranged by the amazing team at Hello Conversation Communications Agency, all in celebration of World Cognac Day. I made my way on a gloomy and cold Johannesburg afternoon, to be greeted by Denis Lahouratate, Maitre de Chai for Bisquit, Simphiwe Pato, Brand Manager for Bisquit and all the amazing guests that were due to join me for an afternoon, of not only Cognac education, but one that was going to be filled with good conversation, amazing food and ridiculously delicious drinks!
Denis Lahouratate, Maitre de Chai for BisquitWe started our afternoon with a tasting of the Limited Edition Bisquit X.O Rose Gold Cognac. You could see the twinkle in Denis eye’s as he started talking about this delicious, smooth, delicately sumptuous, handcrafted Cognac. Like a man, that sits with pride when he starts talking about a first love, Denis could not stop gushing, and needless to say, once I had the first taste, I could understand why.
With the vision of creating the smoothest Cognac ever released, Denis personally selected eaux-de-vie from six casks to blend for this creation, producing a Cognac that stands for the epitome of the style of the house: a smooth blend with a “generous bouquet of aromas”. Rose Gold XO is a silky sumptuous Cognac with a beautiful balance of flavours and a wondefully lingering and everlasting finish.
What a treat it was to taste this Cognac. With only two bottles, currently in South Africa, we were of the first few that had the privilege of tasting this absolutely decadent beauty.
We then moved onto our lunch. I started with the Lobster Vol-Au-Vent with orange Cognac Sauce, which was paired with the V.S Classique. This Cognac has a fruity aroma, with hints of vanilla, cinnamon and oak.
Main course was the Karoo Lamb fillet with thyme jus, Artichoke, organic vegetables and Hazelnut Puree, which was paired with the V.S.O.P. This Cognac is drawn from the esteemed eaux-de-vie of Petite at Grande Champange, which enhances the longer distillation. Also so smooth and decadent.
The dessert was a White Chocolate Mousse Cannelloni with Strawberry Minestrone, and although you would think that chocolate and Cognac might not go together, it paired so well. The last pairing was the XO, which is the mature, grown up, adult of the range, Its a deep amber color, and has hints of woody and smoky notes, with tabacco and cocoa, sugar fruit and prune.
For a first time Cognac experience, I was utterly blown away by firstly, the humility of Denis, also, his passion and love for Cognac making, his knowledge and experience of being in the wine and spirits industry for more than 30 years, is prominent when he could explain and make us understand the most complex questions.
I left with a full tummy, half closed eyelids and a new appreciation for the entire process of this handcrafted distillation technique that is the signature of the House Bisquit.
Did anyone else in the Southern Hemisphere notice that its winter? This major onslaught of cold weather that came through overnight, especially here in Johannesburg! It went from Hero to Zero in a few moments! As I have mentioned before, winter brings with it an entire amount of weird emotions and strange eating patterns. We tend to comfort eat, because its so cold, and the food we do flock to is normally the heavy, carb laden, thick stewy dishes. I AM NOT COMPLAINING! As always I try to figure out “alternates”. Ways to still eat “comfort” food without it being full of processed products and heavy on the stomach. One of my favorite products to work with is barley. I love the chewy texture, and it is Low-Gi, so it keeps you fuller for longer and cuts the cravings in half (lets be honest, we all still crave stuff). It is a versatile, cereal grain with an almost nutlike flavor, and once cooked, its almost like eating an al dente pasta. So besides soup, what else do I want to eat barley to, and also what are my favorite flavor combos to add to it? Because its generally a bland base, it can take on any flavor without it being over powering. I came across a recipe for sweet potato cakes with barley, and felt that I did not want the “sweet” characteristic to this dish, what I actually wanted was to use what i had in the fridge, and take it from there. So I found some peas, mushrooms, and potatoes. I also have loads of thyme (for some strange reason) and fresh oregano, parsley and Parmesan. Ok, mashup begins (excuse the pun).
2 Small Potatoes – steamed, and cooled (leave the skins on them)
2 handfuls of Portabellini mushrooms – remove stalks and chopped (keep the stalks aside for later)
1 cup of Portabellini mushrooms – chopped
1 garlic clove, minced
1 teaspoon of fresh thyme, chopped and halved (I LOVE THYME WITH MUSHROOMS)
1 cup of cooked barley
1/2 cup of peas
1 tablespoon of chopped parsley
2 kale leaves, stalks removed and chopped finely
Parmesan
Olive oil
Himalayan Salt and black Pepper to season
Method
Soak barley for at least 1 hour in cold water Preheat oven to 180C Steam your potatoes, until soft and set aside to cool, once cooled, cut up into chunks.
Cook the barley and peas in a small pot of water (don’t add any salt to it, the water cooks away and you might land up with really salty barley and peas)
Drain the barley and peas, if needed, and return to the pot to start the “drying” process. You will notice that the barley will become sticky, remove from heat and add to the potatoes.
In a pan, add a good glug of olive oil and start frying your mushrooms, once they are slightly soft, add the thyme and garlic and keep tossing the pan.
Let the mushrooms cook until they are soft and spongy and have absorbed all the gorgeous flavors of thyme and garlic, and season them slightly (bear in mind you will season the entire dish before you start to shape the cakes).
When the mushrooms are ready, give them a rough chop, and add them to the other ingredients.
Add the parsley and kale. All the ingredients are cooked, give the mix a taste and add more seasoning if needed, shape into 4 big cakes or loads of smaller ones.
Heat a small amount of olive oil in a shallow pan, and seal the cakes on either side before popping them into the oven to heat. When the cakes are in the oven, roughly chop the mushroom stalks, fry it off with the cup of chopped portabellinis, the same way as you did the mushrooms for the cakes, adding the extra thyme and season well.
To serve
Plate each cake, topped with the warm mushrooms, sprinkle with loads of Parmesan and serve with fresh micro herbs. You can also use these as a burger night patty, topped with onion marmalade and melted provolone.
These are so good, the will become a staple and once you get the hang of all the prep work, it becomes a breeze to make!
It’s all about trying to make breakfast food more appealing than just the basics. I always wonder why a restaurant can’t jazz up their eggs, instead of the normal fried, poached or scrambled variety, then the menu would be ever so appealing!
There’s are a take on a muffin, but some could also say a quiche, other might even say a frittata, but what will absolutely blow your mind is that there is nothing in here that isn’t healthy for you…ok, maybe the cheese, but it’s really minimal.
Chopped fresh herb selection (the more the merrier)
Fillings:
You can used any vegetable you please, they should be chopped and fry them all off before hand.
I used baby potatoes, sundried tomatoes, onion, mushrooms, garlic and fresh herbs.
Method
Preheat oven to 180C
Fry off your vegetables with loads of garlic, fresh herbs, and season well.
If you are using potatoes, steamed them until just soft, before adding them to the frying pan.
Prepare your muffin tins with a good spray of nonstick
Now spoon your vegetable mix into the prepared tins, filled each one up about half way. Then slowly pour your egg mix to the brim of each muffin cup. Top with grated cheese and more fresh herbs.
Pop into the oven and watch the magic happen! They puff up beautifully and go golden brown on the surface.
These babies bake for about half an hour, depending on your oven speed. To check, insert a skewer stick, it needs to come out clean.
Serve with a fry up, or on its own with a fresh tomato ragout and loads of rocket.
I love sushi and sushi salads, and although it’s generally healthy for you, most places cover and coat everything in sweet chili sauce (high in sugar) or that amazing tasting (but not good for you) Japanese mayonnaise (Kewpie).
So this quick and easy thrown together recipe is the perfect “at home” sushi eating option. Serve it with grilled fish, or sashimi, toss in some prawns or flaked chicken if you want, the list of options and ideas are endless because this base is such a good and tasty salad!
1 cup of brown rice (cooked to the packets instructions and kept warm)
Salad
1/2 cucumber, peeled, seeded and cut into cubes
1 carrot, peeled and cut into cubes
1 cup of cooked edamame beans*
1 tspn each of white and black sesame seeds
4 kale leaves, stalks removed and cut into bite size pieces
A good handful of coriander and mint, chopped
2 TBSP of olive oil
Pink Himalayan salt, only if needed for seasoning
Dressing for rice
100ml of Rice wine vinegar
2 TBSP of sugar
Dressing for salad
Juice of 1 lime
2 tablespoons of tamari or regular soy sauce
Method
Add all the salad ingredients into a bowl and mix
In a small pot, add the two ingredients for the rice, bring to the boil and make sure the sugar is dissolved. Mix this into your warm rice. The warmth helps absorb the mixture.
Leave to cool.
In the salad bowl, pour over your lime juice and tamari, and mix well, scrunching up the kale, check for seasoning. You might need to add a pinch of salt!
Now mix the rice and the salad base together and VIOLA! Done!
Serve as you please! Even on its own!
❤️🍴
*edamame can be found in any good grocery store or Chinese specialty shops, but if you can’t seem to track them down, you can add peas, or chopped up fine beans. If you can only find the edamame pods, cook them as per instructions and just removed the little gems from the inside!
Without being consciously aware of it, my blog seems to have a lot of vegetarian recipes!!
I cook a lot of vegetarian dishes, because, as mentioned before, MY vegetarian is my boss, and yes, I call her MY vegetarian. As a chef, it’s almost a preprogrammed notion to “hate” vegetarians, or anyone that needs to alter our menus, but I’ve come to love cooking and experimenting with vegetarian food.
We demand so much when it comes to our food, and everyday the demand seems to get bigger. Free range, organic, farm fresh, healthy, local, cheap and good for the planet! Gone are the days of overindulgence, we hardly use cream or cheese, and processed products are a thing of the past. We are trying to be a bit more aware of what we put into our system, and maintain a low carbon footprint. The importance of starting at the home base is also something that I continuously preach to people. Cook, cook and cook. Yes, I know, time, life, work, gym….but just take the time to cook.
Her cookbook “A modern way to eat” has over 200 recipes – all based on vegetarianism. It’s a modern day take on all things amazing. She incorporates fresh, seasonal produce, into SUPER quick and inexpensive recipes. She’s worked for Jamie Oliver and has extensive experience as a chef, she now works as a stylist and food writer for newspapers, magazines, chefs, and a host of food companies.
“A simply brilliant book – modern, clever, beautiful, and full of delicious recipes”
Jamie Oliver
Her book, breaks it down and takes your back to the “root” of everything, it’s cleverly laid out and reads beautifully, with loads of tips and special hacks, and list upon list of varieties of her favorites.
In South Africa, we might not have all the ingredients that are readily available in London, but a lot of what she uses can be found in good health stores and also at fruit and vegetable suppliers.
“These recipes not only work, they are mind-blowingly delicious. So if you need more from your food, meals that are good for you, tasty, beautiful, and unapologetically meat-free, Anna’s recipes are affirming win win win!”
Tom Herbert
It is really an amazing book, not just for vegetarians, but for any one trying to maintain a healthier and more balanced lifestyle. Also, it gives you loads of ideas for sides and interesting alternatives to what you might already be serving!
❤️🍴
Pictured : Full of green fritters (made as a frittata), Charred corn, scrunched kale and sweet potato salad with a cashew, coriander and lime dressing.
food by jill 