Category Archives: Vegetarian

french onion soup

french onion soup

french onion soup

The other day I read that Viresh Maharaj, CEO of Sanlam Employee Benefits: Client Solutions said, “if the middle class was a country it would be relegated to junk status.” Phew, this is startling, he goes on to say that 46,46% of the people who participated in Sanlam’s Annual Benchmark Survey, could not meet their financial commitments. Naturally, this causes considerable financial stress…and I have to tell you I feel that pain too.

To what can this be attributed, I ask? Should we blame Zuma because he showed Pravin the door? Actually, we have only ourselves to blame for the simple reason that we to often choose to live beyond our means. Short-term debt such as credit cards, motor payments and personal loans is the very source of this financial stress. Sigh.

I too decided to investigate why my credit card was going through the roof – and it was easy to see why. A convenience store such as Woolworths is eating away at my credit card. I just want to buy a bag of tomatoes, but fifteen minutes later, I have R600 worth of groceries! Times this by four and again by twelve and that’s R4 800 debit on your credit card over a 12 month period!
Just like that. #MoreStress.

With the onions being plentiful, my Irishman whipped up a wonderful French Onion soup. Low carb and all. The rich flavours of the onion soup were rounded off with a cabbage and parmesan crouton. Talk about innovation.

If there ever was a time to tighten the belt and take responsibility for your financial future, that time is now. Being more economical with your grocery purchases does not mean you have to go hungry – just be smart with your money. If you are wise you can still eat like a king – and with less financial stress you will be able to sleep better and live better.

French onion soup with cabbage and parmesan crouton
(serves 6)
30 ml olive oil
50 g (55 ml) butter
1.3 kg onions, cut into rings
handful of fresh thyme, leaves picked
6 garlic cloves, finely sliced
1 bay leaf
1.3 chicken stock
salt
black pepper
Cabbage and parmesan crouton
60 g cabbage, finely sliced
60 g parmesan, grated

Heat oil and butter in a large saucepan. Add the onion, thyme, garlic and bay leaf and stir well until covered in oil and butter. Reduce heat and cook for 25-30 minutes with lid on. Stir occasionally. Add the stock and season with salt and pepper. Without lid simmer for 25 minutes. Heat oven to 180 °C. Divide the cabbage into six individually buttered ramekins and place the parmesan on each. Bake for 20 minutes or until brown on top. Ladle soup into soup bowls. Carefully take the crouton out of the ramekin (I used a spoon) and place on top of soup. Serve immediately.

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#lowcarb Italian feast with #shareGalbani

#lowcarb Italian feast with #shareGalbani

gioie della tavola – the joys of the table

Italian Meatballs #lowcarb

The Italians know best when it comes to food and family. As a nation, their history, their customs and their love of family seems to have been forged around the dinner table. There is something so unique and so special about their traditions that I often feel that somewhere in my heritage or a previous life I must have been part Italian. When it comes to food, there is simply nothing better than sitting around a table with friends or family sharing a day filled with good food and wine – just like the Italians do.

Family

Being on low-carb food regimen (…yes we are still going strong), you may think that preparing an Italian feast may prove a little tricky with all the pasta, gnocchi, bread and the likes. But as I gleefully found out that with the right cheese in hand and a touch of creativity, you can make a three course feast that is as good as any Italian mamma’s lunch.

Low-carb pizza
For starters, I had to create something that in a way imitated bread or pizza. I made a low carb base from cauliflower topped with generous pieces of Galbani’s fresh mozzarella. The cauliflower base was both crispy and extra cheesy, and the topping of salty pancetta mixed with the scented basil provided the perfect ‘antipasto’ for my Italian feast. Click here for how to video!

Low carb pizza

Cheesy meatballs with tomato sauce
Moving onto the main dish, I know that nothing beats a good, homemade Italian meatball served on a bed of pasta. I added grated Galbani mozzarella cheese to the meatballs. Instead of pasta I replaced this with zoodles. For those not in the know – and watching their waistline, zoodles are uncooked strips of zucchini and the perfect healthy replacement for pasta. Just ask your local supermarket for a supply as most stock them these days.

Low carb spaghetti and meatballs

Pears and figs with honey and lemon scented mascarpone
For dessert I kept it simple with whole pears and figs poached in a cinnamon and vanilla syrup. I flavoured the Galbani mascarpone with a dash of lemon juice. The fresh fruit paired brilliantly with the lemony mascarpone; it was subtle yet a little tangy.

Pears-and-figs-with-lemon-scented-mascarpone

It was a special and delightful kind of feast…and such a beautiful way to celebrate with friends and familia.

Saluti.

Low-carb pizza
(makes three small pizzas)
800 g cauliflower
3 large eggs
30 ml parsley chopped
250 ml (1 cup) Galbani mozzarella cheese, grated
75 ml (+- 1/3 cup) parmesan, grated
2.5 ml salt
2.5 ml ground black pepper
9 slices pancetta, crispy fried
250 ml (1 cup) Galbani fresh mozzarella, torn
15 tomatoes on the vine
olive oil
handful fresh basil
handful rocket
maldon salt

Preheat the oven to 200 °C. Chop cauliflower up in smaller pieces and blitz into a “rice” like texture in the food processor. Place cauliflower into a big bowl and cook (uncovered) in the microwave for 10-12 minutes, depending on the strength of your microwave. Once cooked, allow to cool for a few minutes. Scoop cauliflower into a cheesecloth or clean dishtowel and squeeze as much liquid out as possible. The more liquid you get out, the crispier the pizza base will be. Put the cauliflower back into the bowl and add the eggs, parsley, grated mozzarella, parmesan, salt and pepper and mix well. Divide mixture in three to form three basis. Pat dough down into a baking pan on a sheet of baking paper. Make sure not to make your bases too thin. Bake for 15 – 20 minutes.
Take out and add the pancetta, mozzarella and tomatoes. Pop it back into the oven for a further 10 – 15 minutes or until the cheese is melted. Give it a good drizzle of olive oil and finish with some basil, rocket and maldon salt.

Cheesy meatballs with tomato sauce
Meatballs
500 g mince
1 onion, chopped
1 medium carrot, coarsely grated
170 ml (2/3 cup) Galbani mozzarella, grated
1 egg
handful of finely chopped parsley
1 garlic clove, grated
5 ml salt
2.5 ml pepper
5 ml psyllium husks (you find this at any good grocery store)
Tomato sauce
200 ml extra virgin olive oil
8 garlic cloves, whole
handful fresh basil
900 g Rosa tomatoes
salt
black pepper
Zoodles
500 g courgette noodles, cooked as per packet instruction (I prefer it raw)
olive oil
handful of Galbani mozzarella, grated

Mix all the meatball ingredients very well together, form into golf ball sizes. Set aside
Add the olive oil, garlic and basil leaves to a large pan. Heat very slowly on low-medium heat – we want to infuse the oil with the garlic and basil. Infuse for about 5 minutes –don’t burn the garlic. Add the tomatoes, turn up the heat to about medium high and cook for +- 20 minutes without the lid. You will see the tomatoes will start to burst open and infuse with the olive oil. Season generously with salt and freshly grounded black pepper. Add the meatballs and cook another 20 minutes or until done. Stir carefully now and then but don’t break meatballs. Scoop courgette noodles in a large serving bowl and top with the meatballs and sauce, finish with a drizzle of olive oil and grated mozzarella.

Pears and figs with honey and lemon scented mascarpone
3 lemons, zested and juiced
250 ml honey
3 cinnamon sticks
seeds of one vanilla pod
1 L water
6 pears, skin on
18 small fresh figs, skin on
250 ml Galbani mascarpone
pinch of salt

Place the lemon zest, honey and cinnamon sticks, vanilla seeds and water in a pot and bring to boil. Add the whole pears to the boiling liquid and turn down to simmer. Let it poach until the pears are soft (about 45 minutes). Switch off the heat. Add the figs for only three minutes to the hot liquid. Transfer the fruit into a serving bowl. Continue cooking the liquid until a thin syrup. Discard the spices and pour over the figs and pears. Mix the mascarpone, the juice of the three lemons and salt together (I used all the juice, but taste till you like the it). Serve dollops on the fruit.

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sweet omelette with figs and brandy chocolate sauce … for your #valentyn

sweet omelette with figs and brandy chocolate sauce … for your #valentyn

Tomorrow is the most important love day of the year… Valentine’s day. Yes, I do make my husband supper every single night, but on Valentine’s day I try and make him something he really loves. Rick loves eggs – he can have eggs for breakfast lunch and supper – in fact given the choice I think he would eat eggs for 365 days of the year. The other thing he loves is chocolate and … figs. Tomorrow, I am going to say I love you with this sweet omelette with figs and brandy chocolate sauce. It might sound strange to think of a sweet omelette but I have to admit, it is delicious. It is simple to prepare and with a glass of bubbly provides the perfect Valentine’s breakfast…lunch or light dinner.
omelet with figs and chocolate

My friend Emile Joubert also suggested the following fillings: salmon and cream cheese, bacon and cheese and chopped fresh herbs

omelet for your valentine

Sweet omelette with figs and brandy chocolate sauce
(Serves one)
Figs
3 figs, quartered
5 ml butter
5 ml sugar
15 ml brandy
Brandy chocolate sauce
25 g cream
50 g chocolate, cut into small pieces
15 ml brandy
Omelette
3 eggs
pinch of salt
15 ml sugar
10 ml butter
To serve
2 fresh figs, quartered

Figs: Fry the figs in a pan with butter and sugar until soft. Add the brandy and flambé. Set aside.
Chocolate sauce: Heat the cream and poor over the chocolate. Stir until melted and smooth. Add the brandy and stir well.
Omelette: Crack the eggs into a bowl, add salt and sugar and blend with a fork. Heat a 22 cm non-stick pan over medium-high heat. Once the pan is hot, add the butter and brush around the surface of the pan. Pour the eggs into the centre of the pan and stir vigorously with a rubber spatula for 5 seconds. As soon as a semi-solid mass begins to form, lift the pan and move it around until the excess liquid pours off into the pan. Using your spatula, move it around the edge of the egg mixture to help shape into a circle and loosen the edge. Let the omelette sit in the pan for 10 seconds without touching.
Shake the pan to loosen the eggs mixture from the pan. Add the figs and juice to the omelette. Using your spatula, fold over one-third of the omelette. Slide the omelette onto a plate and fold over the other side so that the omelette is a tri-fold. Smother with chocolate sauce and serve immediately with fresh figs and a glass of bubbles.

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#freekeh salad with cherries + mint + cashew nuts

#freekeh salad with cherries + mint + cashew nuts

Freekeh SaladFreekeh is young green wheat that has been toasted and cracked. It is utterly delicious with an earthy, nutty flavour – and has a fantastic bite to it. This salad is salty and sweet with a lovely sweet and sour dressing. You can replace the pomegranate syrup with pomegranate molasses. The fresh cherries are divine with the dish, but figs will also do the thing.

Greenwheat Freekeh can be ordered online at www.thereallyinterestingfoodcompany.com and is available nationwide at various Spars, delis and branches of the Wellness Warehouse.

Freekeh salad with cherries, mint and cashew nuts

200 g freekeh, cooked in salt water as per the packet instruction
2 spring onions, chopped
handful of flat leaf parsley, chopped
handful of mint, chopped
15 fresh cherries, pitted and quartered
60 ml cashew nuts
Salad dressing
60 ml olive oil
60 ml pomegranate syrup
30 ml grape vinegar
salt
black pepper

Combine all the salad ingredients in a salad bowl. Mix the salad dressing ingredients together and add a pinch of salt and pepper. Dress the salad and tuck in.

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trendy + sexy + healthy #potato #salad?

trendy + sexy + healthy #potato #salad?

Potato SaladOne of the biggest food trends over the past few year or so is ‘burnt’ or ‘ash’ food. Yep, you heard right. These terms are given to food that has been cooked on ash – or with ash (i.e. ash butter) and has sometimes a burnt or charred exterior. With this dish, I baked my potatoes first, then I flash burnt them over hot coals. A mixture of cottage cheese, lemon juice and fresh herbs gives this potato salad an austere and rather aristocratic look and flavour.

Flash braaied potato salad with fresh herbs
5 large potatoes
250 g fat free cottage cheese
30 ml chopped parsley
15 ml chopped dill
15 ml chopped basil
15 ml fresh lemon juice
extra virgin olive oil
salt
black pepper

Preheat oven to 180°C. Bake potatoes for an hour until cooked. On very hot coals flash burn the whole potatoes. Let the potatoes rest directly on the coals – turning occasionally. Mix the cottage cheese, parsley, dill, basil and lemon juice together and paint on a wooden board. Once the potatoes have cooled cut into chunks and place these on top of cottage cheese. Season with salt and pepper… and a splash of olive oil.

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blue cheese cheesecake with blueberry + port compote

blue cheese cheesecake with blueberry + port compote

If blue cheese is your thing then this stunning cheesecake is definitely something for you! The phyllo pastry is buttery, light, golden and crispy and it is filled with chunks of Président’s creamy blue cheese and their spring onion and chives medium fat cream cheese. When I mention the word Président, I am not referring to JZ…but to the well-known cheese producer, Simonsberg that has been rebranded to Président. The cheeses will still be made locally in the Cape and the taste, quality and price of the products will remain exactly the same.

blue cheese cheesecake

The filling
The base of this delicious treat is made from ricotta and eggs. To season this bake, I added basil (an Ottolenghi inspiration) and some extra freshly sliced spring onion. Do not try to replace the ricotta mix with a cream and eggs – I have tried this and to my frustration it was a complete flop. If you bake it in a quiche tin, then the cream and egg mixture would be fine but I wanted the cheesecake to keep the beautiful shape of the Bundt pan. I also opted to use big chunks of the blue cheese to allow the yummy earthy flavour to come through.

blue cheese cheesecake

_creamy-blue-800

Serve with …
Serve it for brunch, a light supper or as a first course at a dinner party … and of course with a glass of your favourite glass of cold wine. We had it for lunch with a crisp, fresh salad, blue berry compote and fresh blueberries.

Blue berries and blue cheese?
Blue berries have a sharpness that makes them especially good when pairing with blue cheese. A chef in West Vancouver, Canada, Warren Gerghty serves a blue cheese cheesecake on top of brioche and with blue berries simmered in brown sugar and vanilla. My heart! My taste buds said no to the vanilla but a big yes to a dash of our sweet South African port. If you don’t have port you can substitute it with medium dry sherry.

Convenience
You can assemble this dish up to 24 hours ahead and store it in the refrigerator until you are ready to bake. You may need to add a few minutes onto the baking time, so watch it closely toward the end. Serve the same day.

blue cheese cheesecake

Tip
Don’t think about baking the dish the day before and then to warm it up for your friends the next day. Please! No, no, no. All the crispness is gone the next day and it also tastes drier. So rather assemble it the previous day and Bake it about two hours before your friends arrive. It needs to cool for a full two hours in the Bundt pan.

blue cheese cheesecake

blue cheese cheese cake

Blue cheese cheesecake with blueberry and port compote
6 phyllo pastry sheets
8 cup Bundt pan
butter, for greasing the pan
300 g Président creamy blue cheese, torn into chunks
100 g Président spring onion and chives medium fat cream cheese
650 g ricotta cheese
3 large eggs, lightly beaten
2 garlic cloves, grated
1 spring onion, finely sliced
10 g basil (one big handful), chopped
2.5 ml salt
2.5 ml black pepper
75 g butter, melted

Heat the oven to 190 °C. In a large bowl, combine all the ingredients except the melted butter. Grease an eight-cup Bundt pan generously with some butter. Drape two sheets of phyllo on top of Bundt pan, poke a hole into the phyllo where centre tube is and push phyllo into pan to line it. Do this with two more sheets placed perpendicular to the first two sheets. Add the last phyllo sheets in this crisscross manner. Edges of phyllo should hang over the edges of the pan. Mix all the other ingredients together except the melted butter. Spoon the ricotta cheese mixture into the pan. Fold edges of the phyllo pastry over the filling. Using a sharp knife, poke about 10 holes in the dough so that it reaches all the way to bottom of pan. Slowly pour the melted butter over the cheesecake; some butter will seep through holes and some will remain on top of dough. Bake for 1 hour 30 minutes, or until cheesecake is puffy and golden brown. Allow to cool in the pan for 2 hours before inverting onto a wire rack and slicing. Serve warm with a spring salad and fresh blueberries or with blueberry compote.

Blueberry compote
150 g blueberries
10 g sugar
50 ml port

Simmer all ingredients over low heat for 10 minutes. Set aside to cool.

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easy #asparagus salad with parmesan cheese

easy #asparagus salad with parmesan cheese

Asparagus salad with parmesan
Cooking the asparagus
Just the other day I bought my first bunch of spring asparagus and quickly put together an asparagus salad. I never boil or steam very thin asparagus. If they are fresh and thin, I simply pour boiling water over the bunch and allow it stand for five to ten minutes. If you have large asparagus boil of steam them until soft. I then immediately plunge these beauties into an ice bath – the result: beautiful, bright, fresh green asparagus – with a scrumptious bite.

Making the salad
Scatter the asparagus on a wooden board and sprinkle with the best olive oil, some fresh lemon juice, roasted seeds and nuts… and to top it off,add finely grate Parmesan cheese. Season with Maldon salt and a few pinches of black pepper. And there you have it… a mouth-watering, seasonal spring salad for the soul.

How to keep your asparagus fresh
Trim the ends if necessary. Fill a jar with a bit of water. Store the asparagus upright in the container. Change the water when it gets cloudy.

Asparagus - keep fresh

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#strawberry salad – my favourite flavour combination of 2016

#strawberry salad – my favourite flavour combination of 2016

Strawberry Salad

Strawberries are in season…and at the moment they are at their sweetest and most delicious. I was reading the other day about the “not so well known” strawberry combinations and came across nectarines, black pepper and almonds. I decided to make a strawberry carpaccio with feta + naartjie + almonds + black pepper. It is quick, simple and definitely my favourite flavour combination of 2016

The salad
Slice a few strawberries, sprinkle with small pieces of feta, a few almonds, scatter a couple of naartjie segments and sprinkle with course black pepper. For the final touch, I added fresh mint leaves. You will not need a salad dressing – the juiciness of the strawberries and the juice of the naartjie is a built-in ‘salad dressing’.

It’s so simple but the salt and sweet …and then that pepper tang is a perfect combination and a perfect lunch – to be washed down with a glass of bubbly of course. What better way to celebrate Spring?

Strawberries- Anel Potgieter

Strawberry Festival at the Stellenbosch Slow Market
This Saturday strawberry season will officially be celebrated at the Stellenbosch Slow Market. Visitors can expect strawberry cocktails from Dr. Juice, strawberry tea and even strawberry bread from Fine Pastries. Native Chocolates will provide strawberry chocolate delights, and everyone should try the strawberry burgers from Flamed. And of course there will be strawberry fudge, strawberry sushi and even strawberry liqueur from Kaapse Liqueur. Ollie’s Sausages, who never disappoints with a variety of sausages of all types, will also be selling a uniquely created strawberry sausage.

See you there.

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healthy potato bake

healthy potato bake

healthy potato bakeIndulge yourself – without the guilt!

I always crave a potato bake but I know that with each bite, the cream heads straight for my hips. Not good! So I decided to make this more healthy, yet equally delicious potato bake by replacing the cream with stock and adding a thin layer of parmesan as a topping. The thyme and onion add loads of flavour and in my opinion, this is as satisfying as its creamy rich cousin.

Healthy potato bake with onions and thyme
(4 – 6 portions)

1 kg potatoes, peeled and finely sliced (best to use a mandolin slicer)
200 g onions (1 big onion), peeled and finely sliced (again use your mandolin slicer)
leaves of three sprigs of fresh thyme
300 ml stock (you can use either chicken or vegetable)
salt
freshly ground black pepper
50 g parmesan cheese, finely grated

Preheat the oven to 180 °C. Arrange the potatoes, onions and thyme in 40cm baking dish. Season with a little bit of salt and pepper – just be careful if you used store-bought stock – as it is rather salty. Pour over the stock and add the Parmesan cheese on top. Bake for an hour or until potatoes are soft and brown on top.

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#guilt-free potato salad with edible flowers

#guilt-free potato salad with edible flowers

Potato Salad
I was asked to bring along a potato salad to a health conscious host the other night. I love my creamy mayonnaise but I had to come up with something delicious yet healthy for the braai. Thankfully (and lucky me), I had the new range cottage cheese products from Parmalat in my fridge. I mixed the plain fat free cottage cheese with some fat free yoghurt and used this as my dressing. To this I added some mint and lemon zest to give it a subtle yet lovely citrus flavour. I finished the dish with a sprinkling of edible flowers.

It was pretty and pretty delicious too.

Guilt-free potato salad with edible flowers
1 kg potatoes
salt
black pepper
250 g Parmalat plain fat free cottage cheese
250 g plain fat free yogurt
10 ml fresh mint, finely chopped
zest of ½ lemon
edible flowers

Gently boil the potatoes in salted water until tender, then drain well. Leave them to cool slightly, peel and cut into bite-sized chunks. Season with salt and pepper. Stir the cottage cheese, yoghurt and 5 ml mint together and dress the potatoes. Sprinkle the other 5ml chopped mint and lemon zest over the salad. Finish the dish by topping it with edible flowers.

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leftover chip rösti + fried egg #breakfast

leftover chip rösti + fried egg #breakfast

Chip rosti and egg
I had a knee op a few weeks ago. It turned out to be more of an emotional trauma than a physical ordeal. My frustration levels were sky high. The inability to just stand up and make a cup of coffee; to climb in your car to go and buy a loaf of bread or the to simply walk to the kitchen to give the dogs a biscuit treat tested my patience on almost every level. Thank goodness though all of that seems behind me now. My knee is on the mend and I have a new lease on life – and thankfully, free from the nagging pain of previous months.

During me recouperation, my dear husband had to put up with a lot – and yes, he really looked after me. He made me pasta with creamy blue cheese dressing, herbed chicken and whatever he could rustle up from a fridge that had not been stocked for weeks. He then made me this fantastic breakfast: Potato chip rösti with a baked egg. It was such a clever way to recycle leftover chips (slap chips) that invariably taste horrible the next day. Rick gathered up the leftover chips, added some fresh ingredients and seasoned this – the result? A rather quirky yet crispy and delicious rösti.

Rick’s leftover slap chips rösti + egg
(serves one)
250 ml leftover chips
30 ml onion finely chopped
5 ml of fresh rosemary
salt
black pepper
butter
olive oil
1 egg
small non-stick frying pan

Press the leftover chips with the back of a fork into smaller pieces. Stir in the chopped onion and rosemary and season with salt and pepper. Heat a generous chunk of butter and some olive oil in a non-stick pan. With the back of the spoon press the potato mixture in the pan until it is compact. Fry over medium heat until golden brown on one side, turn carefully and cook until golden on the other side too. Fry an egg and serve the egg on top of the chip-rösti.

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#gifting: asparagus + herb bouquet

#gifting: asparagus + herb bouquet

I had to get a gift for my foodie friend, the lovely Errieda Du Toit. But what do you buy for this extraordinary friend and food soul sister of mine? … So I decided to make a fresh asparagus and herb bouquet that she can re-use. I took the fresh asparagus spears, arranged them in a beautiful glass bowl and then took some fresh rosemary, sage and mint out of my garden. I love it. It is gorgeous, fresh and different … ideal birthday or Christmas gift.
Happy Birthday Errieda! SONY DSC

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the best #artichokes with a parmesan filling

the best #artichokes with a parmesan filling

Last Saturday, when four lovely artichokes found their way into my market basket, I had to call my Italian mamma , Miki Ciman for her wise advice and to get some tips on how the Italians prepare this vegetable delicacy. In her strong and unmistakable Italian accent she told me…” “Do not complicate ‘tha’ cooking of ‘tha’ artichoke, my darling. ‘Cooks’ it slowly and with ‘tha lôve’. ‘Maka ‘tha’ stuffing with ‘tha’ parmigiano, ‘tha’ parsley and ‘tha’ breadcrumbs. Pull ‘tha’ leaves carefully apart and stuff the breadcrumbs in between. Simmer in salty water and ‘tha’ olive oil. Serve with ‘tha’ lemons and your best olive oil. ‘Delizioso’!”

So here it is… stuffed artichokes … the real deal.

The best artichokes with a parmesan filling
4 artichokes
150 g parmesan cheese
100 g white breadcrumbs ( + – four slices of white bread )
a large handful of parsley, finely chopped
30 ml olive oil
pinch of black pepper
750 ml water
5 ml salt
45 ml olive oil
for serving
fresh parsley , finely chopped
To serve
Maldon salt
fresh lemons
olive oil

Cut the stem of the artichokes down to 2 cm in length. Place the artichokes in cold water for an hour. Cut the hardest leaves off at the bottom. Mix the parmesan cheese, bread crumbs, parsley, black pepper and olive oil. Divide the filling into four portions. Take each artichoke and pull the leaves gently apart. Press the filling everywhere between the leaves and in the middle of the artichokes. Place the stuffed artichokes in a pot with water, salt and olive oil . Put lid on and simmer slowly for 75 minutes. Fill the pot with more water if necessary. Serve with parsley, olive oil, fresh lemon juice and Maldon salt.

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die beste macaroni-en-kaas gevind

die beste macaroni-en-kaas gevind
Derde plek: Jamie Oliver se macaroni-en-kaas

Derde plek: Jamie Oliver se macaroni-en-kaas

Macaroni-en-kaas is een van die verleidelikste trooskosse en in dié gereg gebruik jy nie jou spoggerige tuisgemaakte pasta of gesonde heelgraan pasta nie. Nee, jy koop ʼn pakkie macaroni, ʼn pakkie cheddar, ʼn bakkie room en spek, en jy maak dit sonder om aan die kaloriewaarde van die gereg te dink. Maar watter macaroni-en-kaas resep is die lekkerste? Na ʼn paar weke van soek, proe en vra som Stephanie Bourgeois van Food52.com dit die beste op: “Looking for the perfect mac and cheese can feel a bit like the quest for the Holy Grail.” Na wat soos ‘n Indiana Jones kos-advontuur en macaroni-en-kaas skattejag gevoel het, het ek het tog drie gunstelinge en ʼn wenner raak geproe!

En die wenner is…Heston Blumenthal se macaroni-en-kaas
Die gereg het my heeltemal in vervoering gehad en my heen en weer laat wieg (met ʼn groot glimlag op my gesig) op die maat van die mees perfek gebalanseerde sout, suur en umami smake. Vat ʼn paar happies, maak jou oë toe en proe jou weg deur die smaak-simfonie. Die eerste kos-note word deur die suurige-wyn-smaak gespeel, dan kom die soutige parmesaan-viool by, saggies in die agtergrond proe jy die macaroni-tjello raak en dan ʼn stadige truffel–umami-crescendo wat ʼn perfekte lang noot in die finale speel. Dit verdien ʼn staande toejuiging. Bravo!

Eerste plek: Heston Blumenthal se macaroni-en-kaas

Eerste plek: Heston Blumenthal se macaroni-en-kaas


In die tweede plek: Kook en Geniet se macaroni-en-kaas
Ek het groot geword met Kook en Geniet se macaroni-en-kaas met ʼn eier-en-melk in plaas van ʼn kaassous basis. Dit word sonder spek, sampioene of room gemaak en ma het dit altyd tong-skroeiend warm met ʼn groot bottel All Gold tamatiesous bedien. Ja, dit was nog die goeie ou dae toe ons nie skaam was vir bottels op die tafel nie!
Resultaat: Dit is my kinder-hartskos-trooskos en ek dink dit is heerlik. Daarom kry dit saam met my meer innoverende tamatiesous ʼn welverdiende tweede plek.
Tweede plek:  Kook en Geniet se macaroni-en-kaas

Tweede plek: Kook en Geniet se macaroni-en-kaas

In die derde plek: Jamie Oliver se macaroni-en-kaas
Jamie se macaroni-en-kaas is baie interessant en kry tamaties, lourierblare en tien knoffelhuisies in die kaassous. Ek het geskrik vir al die knoffel en het net ses gebruik, maar ek dink tog jy moet nie ʼn bangbroek soos ek wees nie en al tien insit. Al wat ek sal verander om dit meer romerig te maak is om die pasta met 100 g te verminder tot 500 g.
Resultaat: ʼn Baie geurige en bevredigende macaroni-en-kaas met ʼn unieke lourierblaar geur.

Wat sê die kookboek outeure?
Alida Ryder: Ek maak dit soos my ma dit gemaak het met skywe tamatie en baie witpeper. Vir my man maak ek ʼn bier en spek macaroni-en-kaas – hy vrek daaroor!
Errieda du Toit: Ek is ook mal oor Jamie Oliver se macaroni-en-kaas, en nee, dit gee nie ʼn knoffel-hangover nie.
Sonia Cabano: Ek hou daarvan om drie soorte kaas in die sous te sit met ‘n lagie gaar, fyngekapte spinasie wat met neutmuskaat gegeur is.

Heston Blumenthal se macaroni-en-kaas
(Heston gee al die bestanddele in gramme aan)
20 g sout
200 g macaroni
15 g truffel-olie
300 g droë witwyn
300 g goeie hoenderaftreksel, warm
80 g parmesaan kaas, fyn gerasper en 20 g ekstra vir bak
10 g mielieblom
80 g roomkaas

Voorverhit die roosterelement. Kook 2 kg water, gooi die sout en pasta by en kook vir ongeveer 7 minute tot al dente. Gooi die truffel olie oor die pasta, roer deur en sit eenkant. Kook die witwyn in ʼn pot tot dit na 30 g verminder het. Voeg die hoenderaftreksel by en bring tot kookpunt. Meng die parmesaan met die mielieblom en roer by die hoenderaftreksel totdat dit ten volle geïnkorporeer en verdik het. Gooi nou die pasta by en kook vir ʼn minuut of twee totdat die pasta warm is. Roer die roomkaas by. Geur met sout. Skep in gesmeerde oondvaste bak, gooi die 20 g parmesaan oor en rooster tot bruin.

My variasie van Kook en Geniet se macaroni-en-kaas
Bedien: 6
1 liter melk
5 eiers
15 ml mosterdpoeier
5 ml sout
2.5 ml swart peper
750 ml cheddar kaas, gerasper
4 koppies macaroni, gekook
Tamatiesous
250 g tamaties, in blokkies gesny
15 ml olyfolie
80 ml water
5 ml suiker
250 ml All Gold tamatiesous
ʼn handvol vars basiliekruid, geskeur
Voorverhit die oond tot 160 °C . Klits die melk, eiers, mosterdpoeier, sout en peper saam. Voeg die kaas en gaar macaroni by. Skep in gesmeerde oondvaste bak en bak vir een uur tot gaar. Tamatiesous: Verhit die olyfolie en braai tamaties totdat die pan droog is. Voeg die water by en kook weer tot droog. Roer die suiker en tamatiesous in en laat dit een minuut kook. Laastens roer die basiliekruid by.

Jamie Oliver se macaroni-en-kaas
45 g botter
3 rondvol eetlepels meel
10 knoffelhuisies, fyn gesny
6 lourierblare, vars
1 liter melk
450g macaroni, gekook volgens die pakkie aanwysing
8 tamaties, rof opgesny in blokke
150 g cheddar kaas, gerasper
100 g parmesaan kaas, gerasper
ʼn paar vars tiemietakkies, blaartjies gepluk
‘n paar skote Worcestershire sous
2.5 ml neutmuskaat
sout
swart peper

Voorverhit die oond tot 220 °C. Smelt die botter in ʼn groot pot oor lae hitte. Voeg die meel by en roer tot ʼn gladde pasta. Verhoog die hitte tot medium en voeg die knoffel by. Roer aanhoudend totdat die knoffel goudkleurig en klewerig is. Gooi die lourierblare by en roer. Gooi nou die melk geleidelik by en roer voortdurend tot die sous dik en glad is. Laat dit vir ʼn paar minute kook terwyl jy aanhoudend roer. Skep die pasta by die witsous en verwyder van die hitte. Geur jou gekapte tamaties goed met sout en peper en voeg dit saam met die kaas en tiemie by die pasta mengsel. Geur nou met Worcestershire sous en neutmuskaat. Skep in gesmeerde oondvaste bak en bak vir 30 minute.

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#tapas

#tapas

Ek so n rukkie terug by my vriend Louis Verwey in Castellón de la Plana, Spanje gekuier. Louis is ʼn boerseun van Willowmore se wêreld en bly al vir vyf jaar in die land van tamaties en bulle.

In Castellón de la Plana is dinge stadig, rustig en die inwoners is regte sosiale wesens. Voor werk ontmoet vriende mekaar al vir ʼn koffietjie en na vyf kom hulle by die taskas (straat kroëe) bymekaar vir ‘n yskoue cerveza (bier) en tapas.

Tapas 800

Tapas het die afgelope paar jare soos ‘n veldbrand oor die wêreld versprei en is vinnig besig om die aanmatige stywe restaurant-styl van eet oor te neem. Dit is wonderlike nuus vir my, want die vinger-eetstyl is rustiger en gemakliker en ʼn heerlike manier om saam met vriende en familie te kuier. En dan is die klein bordjies kos nie net gepak met geur (veral baie knoffel) en tekstuur nie, maar dit is ook ʼn baie gesonde manier van eet.

Wat beteken die woord Tapas?
Die woord “tapas” is afgelei van die Spaanse werkwoord “tapar” wat “om toe te maak” of “deksel” beteken. Daar is soveel legedes oor die oorsprong van tapas, maar die mees algemeenste wat ek kon opspoor is dat mense toentertyd ʼn item (bv. brood) bo-op ʼn drankie geplaas het om die vrugtevlieë uit te hou. Hulle het toe later ʼn koshappie bo-op hierdie “deksel” gesit en so sê hulle is tapas gebore. Wel, al wat ek kan sê is: dankie vrugtevlieë!

Louise verduidelik: “Tapas word gesien as ʼn proppie. So, die klein happies kos wat jy eet is fisies ʼn proppie wat jy in jou maag sit terwyl jy drink. Dit beteken jy kan langer kuier en ook nie té gou té vrolik raak nie.” Ja nee, kyk, die Spanjaarde is ʼn lawaaierige en vrolike nasie en het definitief proppies nodig om hulle deur hulle gefuifery te help. Hulle naweke begin sommer al Donderdae-aande en maak eers vroegoggend Maandae klaar. Terwyl ek hier kuier moes ek ook in ‘n ander proppie belê – ʼn oorproppie vir al die lawaai.

Louis vertel verder dat tapas eintlik mense aanmoedig om met mekaar te praat, want jy is nie gefokus op jou bord kos nie, maar eerder gefokus op die geselskap. Nou dit maak mos nou heeltemal sin vir my.

patatas bravas

patatas bravas

Wanneer eet die Spanjaarde tapas?
Omdat aandete in Spanje eers na tien saans bedien word is daar ʼn lang wagtydperk van na werk tot en met aandete. So na werk kom mense by taskas en restaurante bymekaar om ʼn drankie te geniet en aan tapas te smul – als voor aandete. Tapas kan ook natuurlik voor middagete geëet word.

Mees bekendste tapas in Castellón de la Plana en Spanje
“Tapas verskil van streek tot streek” sê Louis, “maar hier in Castellón de la Plana kraai patatas bravas (diep gebraaide aartappels met aioli), jamón (Spaanse ham), torraeta de anchoas (roosterbrood met ansjovis) en ensalada de tomate (tamatieslaai) koning. Ander gewilde tapas in Spanje is natuurlik chipirones (diep gebraaide baba seekat), banderillas (piekels op ʼn stokkie), albóndigas (frikadelle) en bacalao (gesoute kabeljou en tamatie op ʼn stukkie brood).”

Torraeta de anchoas

Torraeta de anchoas

Tapas in Suid-Afrika
My gunstling tapas restraurant is Liam Tomlin se Chefs Warehouse and Canteen in Kaapstad. Liam is briljant en sy boek Tapas sal is n groot inspirasie vir enige tapas maker. Gaan loer gerus op www.liamtomlintapas.com.

Ensalada de tomate

Ensalada de tomate

Patatas bravas
(gebraaide aartappels met aioli)

4 groot aartappels, geskil en elkeen in ses stukke gesny
olie vir diep braai
sout
soet paprika (nie gerookte paprika)

Aioli
2 groot knoffelhuisies
n groot knippie sout
1 groot eiergeel
50 ml olyfolie

Aioli: Plaas die knoffel en sout in jou stamper en vysel en stamp fyn. Gooi die eiergeel by en meng goed. Voeg nou die olie bietjies vir bietjies by (omtrent ½ teelepel op ‘n slag) terwyl jy dit aanhoudend roer. Dit vat omtrent 5 minute om al die olie by te voeg en as jy klaar is moet dit jou aan ‘n dik mayonnaise herhinner.
Aartappels: Kook die aartappels vir vyf minute in water. Dreineer en sit in yskas vir ʼn uur. Diep braai die aartappels tot gaar. Dreineer op papierhanddoek en geur met sout. Bedien aartappels op ‘n bord, skep ailo oor en sprinkel met paprika.
Geheime vir aioli maak
Wanneer jy die olie byvoeg gooi dit langs die kant van die vysel in. Nie direk op die eier nie.
Die roer beweging van die stamper moet altyd in dieselfde rigting wees. Hoekom weet ek nie, maar Louis het amper die horries gekry toe ek onbewustelik in ‘n ander rigting begin roer.
Moenie dat iemand oor jou skouer loer wanneer jy dit maak nie, die Spanjaarde glo dat jou aiolie dan ‘n mislukking gaan wees.

Torraeta de anchoas
(roosterbrood met ansjovis en paprika)

1 klein baguette (gebruik ou brood), in lengte in die helfte gesny en in vier stukke gesny
2 knoffelhuisies
4 eetlepels olyfolie
2 teelepels paprika
12 stukkies ansjovis

Verhit die oond tot 160 °C en bak die brood tot ligbruin en bros. Laat effens afkoel. Smeer die rou knoffel oor elke stuk brood – omtrent ʼn halwe knoffelhuisie per broodjie. Gooi mildelik met olyfolie (+- 1 eetlepel per stukkie brood).
Strooi baie paprika oor (+- ½ teelepel per broodjie) en rond af met stukkies ansjovis.

Ensalada de tomate
(tamatieslaai)

2 groot tamaties, in groot stukke gesny
1 medium ui, in groot stukke gesny
2 knoffelhuisies, fyn gesny
50 ml olyfolie
25 ml wit druiweasyn
10 swart olywe
sout na smaak

Meng als saam en bedien dadelik.

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