Tag Archives: cauliflower

Tjoef tjaf…hoender- en blomkoolpilaf

Tjoef tjaf…hoender- en blomkoolpilaf

Deesdae tussen die woel van die werk, die inboks, die verkeer, die afgraderings en om by die Zuma-proteste te wees, is daar nie tyd om te lank in die kombuis te werskaf nie. Ek weet wragtig nie hoe my ma en pa met voltydse werke, vier kinders, twee honde en vier katte deur hulle lang lys van verpligtinge gekom het nie én dan was daar nog elke dag ‘n feesmaal op die tafel.Ek sukkel klaar om my vol-nonsens-Ier elke aand kos te gee tussen al my moet-doen-dinge vir die dag en my twee hondekinders, Frankie en Robbie. Was die mense van duisende jare terug ook so besig?

Chicken Pilaf

Ja, ons voorvaders was altyd aan die gang met ‘n oorlog of drie, hulle moes heeldag slawe aanmoedig om stene te kap, te trek en bo op mekaar te pak, en dan moes hulle ook so nou en dan ‘n steniging bywoon. As hulle ‘n epos wou stuur het hulle lank gesit en dit met ‘n bytel en hamer uitgekap. Daar was ook nie ‘n Woollies of kitskos restaurante om die hoek nie. Hulle het gaan soek vir hulle vleis en kos, dit self verwerk en dit kon dae lank geduur het voor ou Flintstone met iets oor die skouer by die grot aangekom het.

Chicken and cauliflower pilaf

Onse voorouers het wel toe al rys geëet om hulle honger mae vol te hou – dit is al toentertyd suksesvol gegroei en verwerk. Dit kon, baie belangrik, vir lang tye gestoor word en ook saam gesleep word as hulle vyande op hulle spoor was, of as hulle moes wegskarrel van wettelose barbare.

Pilaf was een van die disse wat die Indiërs, die Turke en die inwoners van antieke Persië geëet het vir daaglikse voeding asook vir godsdienstige feeste. Dit is ‘n fancy woord vir gegeurde rys wat sy naam kry van die Turkse pilav en is gesond, heerlik, veelsydig en vinnig om te maak. Die gewas word eers in olie saam met geurmiddels gebraai en word dan in ‘n aftreksel gaar gekook. Jy kook dit nie met water soos ons met Tastic-rys maak nie.

Vandag gebruik ek die heerlike Oosterse geure komyn, mosterdkorrels, borrie en rissies om my pilaf te geur. Die blomkool en hoender werk perfek saam en met ‘n bietjie kruisementjogurt en vars koljanderblare is dit ‘n gesonde, lekker en vinnige ete in een pan.

Minted jogurt
As jy ook een van daai mense is wat saam met die hoenders opstaan en saam met die uile gaan slaap, beveel ek dié vinnige pilaf aan…nie net om jou tyd te spaar nie, maar ook om jou familie te beïndruk. Vir my is dit boonop ideaal, want die oorskiet pak ek deesdae na ‘n Zuma-optog as padkos in. Viva Pilaf.

Vinnige hoender- en blomkoolpilaf
(genoeg vir vier)
45 ml olie
450 g hoenderfilette, in blokke gesny
1 medium ui, fyn opgekap
375 ml basmati rys (of rys van jou keuse)
5 ml borrie
7.5 ml komynsaadjies (of fyn komyn)
7.5 ml mosterdsaadjies
5 ml rissievlokkies (opsioneel)
625 ml hoenderaftreksel
400 g blomkool, in klein stukkies gebreek
1.25 ml sout
een suurlemoen, in wiggies gesny
een groot handvol vars koljander, gekap

Verhit die olie in ‘n groot pan of pot oor medium-hoë hitte. Braai die hoender vir ‘n paar minute tot bruin. Skep uit en hou eenkant. Draai hitte af na medium. In dieselfde pan braai die ui tot sag. Voeg die rys, borrie, komyn, mosterd, rissie by, roer goed deur en braai vir drie minute. Voeg die aftreksel, hoender en blomkool by en kook stadig met deksel op vir omtrent 25 minute of tot die rys gaar is en die pan effens droog is. Geur met sout en bedien met suurlemoenwiggies, vars koljander en kruisementjogurt.

Comment on this Post

vegetable soup = slow warm hearty comfort

vegetable soup = slow warm hearty comfort

vegetable soup=slow warm hearty comfort

Vegetable Soup – A couple of weeks back I invited a few foodie friends over to watch the finale of Mastechef SA, as it was winter I thought it would be appropriate to put on a large pot of my vegetable soup for the occasion. It went down a treat; the problem came about when they all asked me to share the recipe. This proved to be quite difficult as I don’t have a recipe for this soup. The way it works in my house is that I make soup on Sundays. I open the fridge, take out all the veggies + herbs that I did not use over the previous week and make a steaming pot of soup with it. So…to be frank, the recipe below is a list of all the items leftover in my fridge from last week…

If you think the recipe seems a bit long, do not be put off, once you get the hang of it and taste of it you will be making this soup for generations to come. The thing about soup is, you have to make it your own … put in the effort and spend that little extra time…I can promise you it is worth every little spoonful. Enjoy making it and remember to serve it with love.

vegetable soup=slow warm hearty comfort

I do have 10 tips that I have picked up along the way that I would like to share with you when making this soup:

1. Don’t be in a hurry – take your time… and love the process – that is why I normally do it on Sundays – it takes time to grate and chop. Make big bowl of this soup… the soup freezes very well and will never go to waste!
2. Use the veggies + herbs – even lettuce, rocket – whatever you have in your fridge or veggie basket…..the stuff you did not use during the week and want to throw away.
3. Look in your freezer and use all those small packets of frozen veg that you still have not got around to using…
4. The five basic vegetable ingredients that you have to put in to your pot are the following: potatoes, carrots, onions, celery + tomatoes.
5. I always leave the skin on all my vegetables.
6. I grate my vegetables …that is if they are grate-able – it cooks faster and I feel the flavours infuse just that much better.
7. Veggies like broccoli and cauliflower – use the stems – cut them into thin slices – it adds to the beautiful chunkiness of the soup.
8. Parmesan skins – when you buy and use parmesan – don’t throw the skin or rind away – keep them in your freezer and use this in your soup – it adds a wonderful richness.
9. The secret ingredients of my soup : cloves, pesto (any flavour), whole pepper corns, parmesan cheese skins and grated, instant tomato cream soup, oats, good stock to cover the veggies, Worcestershire sauce, sun-dried tomatoes and always a bit of butter.
10. To serve always finish your soup with a drizzle of olive oil , chopped parsley and some parmesan shavings.

vegetable soup=slow warm hearty comfort

vegetable soup=slow warm hearty comfort  - broccoli stems

 

vegetable soup = slow warm hearty comfort
 
Prep time
Cook time
Total time
 
This recipe makes a pot of soup large enough to feed an army - you can just half or quarter the quantities as your mood takes you…
Author:
Serves: 10
Ingredients
  • A
  • 300g Grated large potatoes +- 2 large
  • 300g Grated large carrots +- 2 large
  • 220g Grated medium onions +- 2 medium
  • 250g Grated butternut squash +- 2 generously thick slices
  • 350 g Tomatoes either chopped or rosa tomatoes halved
  • 200g Baby marrows - sliced
  • 150g Cauliflower - cut into chunks
  • 130g Broccoli - cut into chunks
  • 2 Long pieces of celery - chopped
  • 70g Lettuce
  • 80g Cucumber - chopped
  • 300g Frozen peas
  • 50g Sundried tomatoes - chopped
  • 10g Fresh coriander - chopped
  • 25g Garlic - grated
  • 6 Cloves
  • 20 Black peppercorns
  • 20g Fresh parsley - chopped
  • 1t Chillie flakes
  • 410g Tinned chopped tomatoes (1 tin)
  • 2 Stock cubes (Vegetable or chicken)
  • 75-100g Parmesan skins
  • 3L Water (or 3L of good stock – then omit the stock cubes and remember to add more salt)
  • B
  • 100g Dry pasta (I use spaghetti and normally break the spaghetti up into small pieces)
  • 100g Oats
  • 2x 410g Sugar beans (drain the fluid) – you can even replace this with tins of baked beans
  • 60 ml Olive oil
  • 1 Packet cream of tomato soup mixed with 500 ml cold water
  • C
  • 1T Worcestershire sauce
  • 100g Pesto (any basil or rocket pesto)
  • 100g Parmesan cheese grated
  • 50g Butter
  • 1t Salt
  • 1t Black pepper
Instructions
  1. Put all A ingredients into a large pot and bring to boil. Simmer for 30 minutes on medium heat. Please remember to stir frequently. As this is a big pot of ingredients, it can easily burn if you don't keep a watchful eye on it.
  2. Now add all the B ingredients and simmer for a further 20 minutes.
  3. Then add all the C ingredients – stir well – and simmer for 10 minutes.
  4. At the end please taste for seasoning – adding salt and pepper as per your individual taste or preference.
  5. To serve: Drizzle some olive oil over the soup, add some chopped parsley and some parmesan shavings.

 

Comment on this Post

cauliflower soup with brie + smoked paprika + little toasts

cauliflower soup with brie + smoked paprika + little toasts

cauliflower soup with brie + smoked paprika + little toasts

Derick Henstra is the Chairman of the company that I am very fortunate to work for. He is an amazing individual, architect, artist, food lover and wine connoisseur. A while ago he told me about a cauliflower soup with brie, smoked paprika and crostini (“little toasts” in Italian) that he ate in Durban. I immediately decided that I would have to make and taste this – I made it a bit different…choosing to roast the cauliflower … well, I cannot tell you how amazing it tasted. The smoked paprika certainly compliments the roasted cauliflower and the melting brie inside gives it just that extra edge. There is not one flavour that overpowers the other and all seems to come together in perfect harmony … it is a simple + beautiful bowl of joy! This one is for you dh … carpe diem.

Note: Smoked paprika is a wonderful ingredient but please use it sparingly + with respect. You can easily overpower the dish with its strong flavour. I bought the smoked paprika at Newport Deli in Cape Town.

cauliflower soup with brie + smoked paprika + little toasts

 

roasted cauliflower soup with brie + smoked paprika + little toasts
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 2 Cauliflower heads – cut into bite-sized florets
  • 1 Big onion – cut into quarters
  • 2T Olive oil
  • 2 Cup water
  • 1 Chicken or Vegetable stock cube
  • 2 Cups full-cream milk (if you want it richer you can replace one cup of milk with cream or you can use fat free milk as a more healthier option)
  • 20g Butter (or more 🙂 )
  • 1 Large pinch of salt
  • Black pepper to taste
  • 125g Brie cheese – cut into 6 pieces
  • Smoked Paprika to sprinkle over the soup.
  • Preparing the "little toasts"
  • Cut a French loaf into thin slices and toast in toaster.
Instructions
  1. Preheat your oven to 180 degrees.
  2. Put cauliflower and onion in bowl – pour the olive oil over it and swirl the contents around in the bowl until all the vegetable pieces are lightly covered in oil. Place on baking tray and bake in the oven for +- 25 - 30 minutes until roasted and browned.
  3. Take a pot, add the water and the stock cube.
  4. Add the cauliflower and onion and simmer for about 20 minutes.
  5. Add the milk and liquidize. It will have a nice thick consistency. If you find the consistency too thick just add a bit of extra milk.
  6. Add the butter and season with salt and pepper. Please taste and use more salt if needed.
  7. Pour piping hot soup into bowls. Put a wedge of brie in each, then add the "little toasts" on top and sprinkle lightly with smoked paprika!
  8. Tuck-in and enjoy!

 

Comment on this Post