Watercress, leek and potato Soup.

May 26, 2015May 29, 2015 by Food By Jill ♥ 1 Comment

Mmmmmmmmmmm….it’s winter! This must be one of my favorite flavor combinations as far as soup goes! It’s creamy, filling and so tasty. The watercress also gives it a peppery tang.

It’s a one pot wonder and in under an hour, you have a really tasty dish!

Watercress, leek and potato soup

Servings: 4-6
Time: 1hr
Difficulty: easy peasy
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Ingredients

50g of butter

100g of watercress

800g of washed and cut leeks

6 medium potatoes (about 1kg) peeled and cut into discs

2L of good quality vegetable stock
Salt and pepper

Method

In a pot, add the butter and leave to melt, wait until it starts to foam, add your leeks and watercress. Sauté slightly.

Now add your potatoes and give it a big stir. Allow it to sauté and keep stirring it to avoid it sticking to the base of the pot.

Add your stock and bring it up to the boil.

I then turn it down to a simmer, and in about 30 minutes your potatoes will be soft enough to blend the entire mix.

Add to a blender in batches and blend until smooth. I season with pink Himalayan salt and fresh black pepper.

A little tip to keep soups interesting is adding a pesto drizzle instead of cream when you serve it.

I made a quick sundried tomato and pea pesto to serve with this soup.

The base for pesto is always the same

Olive oil
Parmesan
Pine nuts (or blanched almonds)
Garlic
A herb of choice, and
Seasoning

I find that you don’t need to use herbs, as pulses, like peas and edamame work really well in place of them. Sundried tomatoes take on an almost “meaty” texture, so it tricks your mind into thinking that the soup might be meat based!

Bon appetite ❤️🍴

Love to eat, eat to love.

May 24, 2015May 24, 2015 by Food By Jill ♥ 0 Leave a Comment

I have an unapologetic attitude when it comes to my love of food. Not just making it, or following a recipe, but eating it.

When people tell me “I forgot to eat” or “I was so busy” or the worst, when they pitch up for a dinner party, but go ape shit on all the snacks, because “I’ve just been so busy” …… hold up : does your stomach not talk to you? Do you not hear it growling and saying “feed me!!!!!” ?????

I don’t have time for people that can’t find the time to eat, or who don’t find the time to cook a meal, be it for yourself or for a loved one.

“Everywhere, no matter what your nationality, food is your emotional truth”
Nigella Lawson

Maybe it’s because I’m a chef, I can never get tired of cooking, and when someone is hungry, I’m all over that, “what do you want?” “what can I feed you??”

My best memories of cooking food, are ones when I’ve done impromptu dishes for my brother and sister. Toasted sandwiches at 3am, and not just any toasted sandwiches, it’s fried egg, bacon, mature cheddar, tomatoes, onions, whole grain mustard….I was sleeping, he woke me up…he was hungry. Midnight rolls, which lead to a picnic on the bed, trying not to make a mess, because we should be sleeping! Nutella pancakes with fresh strawberries, late night nachos, or even crumpets with fresh cream and chocolate sauce.

I’ve cooked and made things from scratch or just reused last nights left overs and made something magical, not because I’m bragging, but because I was feeding someone or a group of people that I love.

I laughed at a friend the other night who said that he had all the motivation to come home and make an amazing dinner for himself, he then landed up heating peas in the microwave and eating that : his justification “as long as the food is warm”, I couldn’t stop laughing at him, and was so shocked that he was ok with that. I suppose it’s all about saving time and in today’s work environment, we are lucky to come home with energy to talk, yet alone cook.

“Food is the energy of the world, food drives everything”
Barb Stuckey

Freezer meals, ready made situations or take aways, lack flavor and everything that’s good about food, so I can understand if you are not wanting to “slave over a stove” …. but just take the time and cook, start from the begginging, use fresh produce and ingredients, and make something yummy for that special person or people!

“Eating is one of those things that’s a human requirement, but it’s the one thing you have control over”
Noah Fecks

Pumpkin Patch

May 19, 2015May 29, 2015 by Food By Jill ♥ 0 Leave a Comment

There comes a time, when the recipes or food of your “growing up years”, bring back such amazing memories and mouth watering conversations that you find yourself falling in love with the simplest of ingredients.

Take pumpkin fritters for example. These were a Sunday staple. After lunch my grandmother would bring out the already made mix and start frying them, laced with cinnamon and nutmeg, covered with a generous dusting of cinnamon sugar, they never really made it out onto the table, as we all clamored around her and ate them as they came out of the frying pan. Albeit, shallow fried in oil and clinging with calories, who cared? They were yummy, soft, delicious, warm, mouthfuls of simple, sticky, amazingness.

So, being a chef, I’ve loved my grandmothers fritters, for many years, and have taken the concept of her recipe, and adapted it to make my own. Mine are deep fried and are more of a doughnut texture, but taste just as amazing. I think it also just goes with what you prefer. The shallow fried variety that most of us grew up on or going with a different take on the fritter and seeing which one your like best.

Pumpkin Bites

Servings: makes about 20-30 bites
Time: some patience is required
Difficulty: easy
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Ingredients

2 cups of pumpkin (boiled and “dried” in a hot pan)

2 cups of flour

4 tsps of baking powder

2 eggs

1/2 cup of milk

Pinch of salt

1 tsp each of cinnamon, ground all spice, nutmeg

A bowl of cinnamon sugar (about 400g)

Method

Place all ingredients into a food processor and process on high until combined. You might need to scrap down the sides, and then mix again.

You end up with a sticky batter, that is ready for deep frying. Get your oil to 180C and start adding spoonfuls of the mix to the heated oil. They fry really quickly and will pop to the surface of the oil, you will need to bob them slightly to turn them so that they get golden on all sides.

Take them out of the oil and drain on paper towel.

Now generously coat them in cinnamon sugar and serve them immediately!

If you are preparing them to serve at a later stage, don’t cover in sugar, you can heat them in a preheated oven (180C) for 10 minutes and them coat them in the sugar.

Best served as a dessert by themselves or as a side to roast chicken or turkey!

❤️🍴

The Winter blues

May 13, 2015May 13, 2015 by Food By Jill ♥ 2 Comments

I’m a summer baby, on every level. Although it’s a catch 22, because I don’t like getting hot! Ok. So let me figure this out, I like the sun, the smell of sunscreen, the salty taste of the ocean on my lips, and the sand between my toes…but I’d prefer to be laying on a sun lounger next to a sparkling swimming pool, with a cocktail in hand.

With that being said, I love the late nights, the vibe that summer evokes in a city, the reckless abandon of hair and makeup, because nothing beats a summer glow, meeting new people, and summer seems to be the only season where I can go to sleep way past witching hour, but wake up just as the sun starts peeking it’s rays through my window, as to not miss out on the day ahead.

I love lazy breakfasts and long lunches, sitting and eating, sipping on cold bubbly or crisp white wine, under a tree or on a blanket. I love the summer evenings that turn into a quick braai on the deck and then everything eaten with your hands, that takes finger licking good to a new dimension.

So come winter, I feel like I need to hibernate like the bears do, so that I don’t have to be faced with the cold, the rain, the dark, the everything that this miserable season brings. I also do understand, that like most things, other people might love winter, but I’m not about that life.

I am all about the food though. Roasts and stews, soups and loads of warm earthy vegetables. Fire places, huge blankets and hot chocolate. Snuggling and cuddling. Those all work for me!

So as winter approaches for us in the Southern Hemisphere, my blog will be filled with comfort food recipes and tricks. Those that make you feel like you shouldn’t be eating the dish, but it’s so good and warm and satisfying that you just think “oh what the hell!” and make you think that winter is not so bad after all!

❤️🍴

Spinach Wraps

May 12, 2015June 17, 2015 by Food By Jill ♥ 0 Leave a Comment

Who doesn’t love a good wrap. Either filled, or toasted for a dip, or even topped with cheese in the oven?

I’ve tried so many of these recipes, and this is by far the best one. I found others to have to much spinach, some didn’t have enough flour, others were really tacky and didn’t seem to actually want to hold their shapes….get what I mean. Annnnnnyyyyyyyyyyyway!!!!!!

This recipe takes some time, but it’s worth it, the wraps are light, so nutritious and so yummy!

Spinach Wraps

Servings: 8 wraps
Time: Some patience is required
Difficulty: Relatively easy
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Ingredients

2 cups of gluten free flour

1 cup of whole wheat flour

2 tsp baking powder

1 heaped teaspoon of salt

1 cup of blached baby spinach (that you have ringed out competely in a clean dish cloth, to get rid of all the excess water)

5 TBSP of coconut oil

2/3 cup of water

Combine the flour, baking powder, salt and spinach on a food processor. Pulse thoroughly to finely chop the spinach.

Add your coconut oil, and pulse the mixture until it’s resembles bread crumbs. With the processor running, add the water in a slow stream, until it starts to combine.
I picked up that you don’t need more water, the dough is stunningly moist, and if you take some into your hand, you will notice that it forms a ball easily.

Transfer onto a floured surface and knead for about 2 minutes.

Divide into eight equal pieces.

Cut and then shape into balls.

Cover with a clean dishcloth and leave to rest for 10 minutes.

Heat your pan.

Working with one ball at a time, while keeping the others covered, roll them out into circles, about 30 centimeters in diameter,

Carefully transfer the rolled wrap to your heated skillet, and cook each side for about 10-20 seconds, do not over cook as the wraps will then become stiff.

Immediately transfer the cooked wraps to a plate and cover with a damp kitchen towel. Repeat with the remaining dough balls. Lowering the heat as to prevent burning.

Just stack each cooked wrap onto the previous one. This will help keep them soft.

You can store them in the fridge, wrapped in plastic, but they generally won’t last that long.

The best is to have all your ingredients toll them ready and serve as they come out of the skillet, let everyone fill their own wraps as the like. It becomes a fun filled dinner or lunch!

❤️🍴

Sweet potato pasta

May 11, 2015May 29, 2015 by Food By Jill ♥ 1 Comment

There’s a million different ways to make something taste good. Ok, maybe not an exact million…but there are many ways to add sparkle to a dish to make it yummy.

Sweet potato is in a league of it’s own and currently I seem to be using it in almost everything. The other day I made gnocchi, and please let me tell you that it is the most AMAZING gnocchi that I have EVER eaten, sweet potato fries, baked in the oven are a must, also added to chickpeas and lentils to make an amazing vegetarian “burger” or just added to a pot of curry.

This concept of using it as a mock pasta, has obviously been around for some time, I did some research and went onto a few sites to gain ideas, and there are many recipes and many variations.

I kept the sauce simple, and didn’t feel the need to make it heavy or “meaty” , so it remains healthy, light and soooooooo yummy!!!!!

Sweet Potato Pasta

Servings: 2-4
Time: 1 hour
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Ingredients

2 large sweet potatoes : about 800g (orange flesh variety)

A julienne cutter or spiralizer

Any sauce you might like : I used fresh tomatoes, capers, some chili, baby spinach and garlic. I tossed that all together in a pan with the cooked pasta.

A pot of water

Olive oil

Salt

Garnish : grated Parmesan, fresh herbs, micro leaves.

Method

Top and tail the sweet potato and then julienne slice or spiralize the vegetable.

Add salt and olive oil to the water and bring to the boil.

Carefully add sweet potato in handful batches to the water, and cook until al dente.

Transfer each batch to a bowl of ice cold water and set aside until you are ready to reheat and serve.

When you have figured out your sauce, drain the sweet potato and toss in a hot pan covering with your yummy sauce.

It’s that simple and easy!

❤️🍴

Gnocchi gnocchi on heavens door!

April 22, 2015May 29, 2015 by Food By Jill ♥ 1 Comment

They are little pillows of goodness, that melt in your mouth and are coated with a thick and creamy tomato ragout that’s flavored with oregano and basil, with hints of garlic and roasted onion. Are you hungry yet???????

To top it off these are a sweet potato type and I’ve used gluten free flour. Although not vegan, it is vegetarian, but it’s such a hearty meal that you can serve it to a meat eater and they will fall in love with you.

Sweet Potato Gnocchi

Servings: 6-10
Time: Some patience is required
Difficulty: If this is your first time, take it step by step
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Ingredients

1kg sweet potato

1 egg

Pinch of salt

250g of gluten free flour or normal, which ever your prefer.

90g of baby spinach

10ml of baking powder

Method

Place the sweet potatoes in a microwaveable bowl and cover. Pop into the microwave for 15 minutes on high and gather all your other ingredients.

Prepare a pot and fill it up to 3/4 full with water. Put this on the stove top and allow to simmer. You using this to boil your gnocchi later, but once it has heat, add your baby spinach and let it wilt (this takes a whole of 1 minute) – take out and put it straight into a colander. Leave to drain and cool slightly. Know squeeeeeeeeze the excess liquid out of it in a clean dish cloth. Chop.

Ok, carefully peel the potatoes with the back of a knife, and mash into a bowl. Just be careful, as its hot. Add all the remaining ingredients. And mix.

Now. The mixture is sticky at first, but keep working it with your hands. Once you’ve gathered into a ball in the bowl, transfer it to a well floured surface.

Wash your hands and now keep them floured.

Start cutting slices out of your ball and start shaping them.

I find that if you do this, it’s easier to shape into the pillows.

You’ll get about 15 “logs”

Once you’ve done this you can know start cutting and shaping into gnocchi.

You can use a paddle or just a plain old fork.

I like to keep it rustic, it just looks better and homemade.

Transfer into a floured oven tray.

Now add to the boiling water, about 15 at a time.

These take a really quick time to cook, the minute they start floating to the surface, remove them from the water and transfer them to a oiled oven tray.

You can reheat then the classical way, warm some butter and add sage leaves, wait for the butter to start foaming and add the gnocchi and toss until warm, I served these in a thick tomato sauce with fresh herbs and grated Parmesan.

This dish is delicious. It’s light because of the gluten free flour and sweet potato, so you could eat an entire bowl.

❤️🍴

Kelp me out?

April 21, 2015 by Food By Jill ♥ 0 Leave a Comment

I feel like I could forever be writing about how good hemp, kelp, Kale and cashews are for you.

I’m not a doctor and don’t have any type of qualification to allow me to preach about health benefits, but I am a chef and I am a human being and I can “feel” the goodness that my internal organs jump up and down with when I eat, drink and generally digest these food items.

When I see something I like or taste something that gives my mouth a slight “foodgasm” I always tend to say “This (fill in the blank) though!” – so wether it be a “man” an “ice cream” or a “spring roll”, those are generally the next words out of my mouth.

Ok. So…This sauce though!!!!!

Man oh man oh man!

It’s rich, thick, decedent and sooooooooo good for you, that you will actually make it in bulk and keep it in the fridge. It’s like my Kale pesto that’s always around, this green sauce and I are destined to have a long and very eventful relationship.

Algae and green hemp dressing/sauce

Ingredients

1 cup of warm water

1/2 cup of hemp seeds

1 cup of cashews

3 whole garlic cloves

Juice of 1 lemon

2 TBSP hemp oil

1 TBSP protein powder

1 tbsp spirulina

1 tbsp of kelp powder

2 tbsp of rock salt

Method

BLEND! (How easy???)

The best part of this finished product is that it can be drizzled over everything from chicken to fish, salads to roasted vegetables and it’s an even better accompaniment to chopped Kale that’s bound for the dehydrator for Kale chips!

Heaven? This sauce though!

❤️🍴

Leaning tower of patties

April 20, 2015May 29, 2015 by Food By Jill ♥ 6 Comments

Aaaaaaaahhh man. I’ve been on a bit of a “I need to leave my technogical devices alone” break. But in saying that, I missed my little blog. Anyway! Back to business.

These are awesome, yummy, taste amazing and are so filling that one with all the trimmings was enough for me!

The recipe is quick and easy and will work great for vegetarians, meat free Monday situations or just as a side to a meat dish, because we all love creative side dishes!!!!! Also, high in protein and low in carbs, they kick ass for part of a training/eating plan.

Portabella Mushroom Patties

Servings: 6-8 100g patties
Time: 1 hour
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Ingredients

2 cups of portabella mushrooms (just heads, chopped)

2 cups of cooked cannellini beans or cooked black beans

1 cup of minced broccoli

60g of chopped red onion

3 XL eggs beaten

1 cup of gluten free bread crumbs or Panko crumbs

2 TBSP of minched garlic

1 tsp of salt

1 tsp of pepper

3/4 cup of grated Parmesan (vegetarian friendly)

Method

Add all ingredients into a big bowl.

Mix!

Simple.

Set aside while you heat 2 TBSP olive oil in a pan. Shape the mix in your hands (I used a half cup measure for each pattie) and gently place into the heated oil. The patties crisp up so deliciously that eating them straight from the pan needs to be put on hold.

I served mine with a sundried tomato aioli and a micro green and cucumber salad. But you can stretch your imagination and serve them anyway you like.

The mushrooms give this recipe a “meaty” texture and the beans make it ridiculously creamy and soft inside while its golden and crispy on the outside!

So yummmmmmmm!

❤️🍴

A few good things

April 8, 2015April 8, 2015 by Food By Jill ♥ 0 Leave a Comment

Some photos of things made the past two weeks.

Cauliflower tortillas stuffed with a chickpea and kidney bean warm salsa, topped with Avo and tomato salad and sour cream.

Puff pastry straws topped with Parmesan, flaxseeds, sesame seeds and hemp seeds.

Sexy sweet potato, lentil and kale patties, sitting in a thick tomato ragout.

This was a lentil and bulgar wheat salad, dressed in mustard, apple cider vinegar and olive oil, with loads of fresh sprouts and deep fried tofu (done in coconut oil).