The first verse of a song, the first few lines of a story, the opening scene of a show, those are the most crucial moments of my career. The same happens in my dining room. Whether you are preparing for casual visit, a formal dinner or a daily meal with the family, a wise beginning is everything. Call it an arrival snack, a starter, a first course, call it anything, the small bite that explodes with flavour, the gesture that shows your care and the fear of foolishness because of alcohol on an empty stomach, these things determine the success of any event.
CARAMELIZED ONION + MUSHROOM TARTS
These tarts are delicious, made with relatively little effort and can be enjoyed in many ways, from a starter, lightly drizzled with olive oil and garnished with fresh thyme, to a satisfying light meal served with a green salad. Store-bought pastry can be used, but I always make this pastry myself, it takes no time and does not need to be par-baked first.
You will need 6 loose-based tart tins about 11 cm.
CRUST:
90g soft butter
2 tsp sugar
1/2 tsp sea salt
1 egg
1 cup all-purpose flour
1/2 cup self raising flour
Cream butter, sugar and salt together in mixing bowl
Mix in egg
Mix in flour and knead dough lightly for about 1 minute, shape into ball, cover and refrigerate while preparing filling
FILLING:
1 large onion, chopped
1 tbsp butter
3 tbsp grapeseed oil
240g Portabellini mushrooms
3 small or 2 large eggs
100ml fresh cream
leaves from 3 sprigs of fresh thyme
100g Gruyere of mature Cheddar, finely grated
sea salt
freshly ground black pepper
extra sprigs of thyme
Place onion in saucepan with 1 tbsp butter and 1 tbsp grapeseed oil, caramelize over very low heat for 45 minutes, do not let onion brown too much, transfer to bowl and let cool
Cut mushrooms in half and slice each half into thin slices, fry over medium heat in pan with 2 tbsp grapeseed oil until cooked, add to onions
Remove dough from refrigerator and keep aside, still covered
Whisk eggs and cream together, season lightly with sea salt and generously with black pepper, mix in thyme
Cut dough in half, flatten first half and place between 2 sheets of baking paper, roll out until thin, cut out 2 circles large enough to cover bases and sides of 2 tins
Press together cut-offs and roll out to cover inside of 3rd tin
Press each circle down in tart tin to neatly cover inside, trim edges
Repeat with 2nd half of dough
Divide mushroom and onions between tart tins, spread out evenly
Sprinkle with half the grated cheese
Pour over egg mixture, about 6 tbsp per tart, and sprinkle with rest of cheese
Bake in oven at 180˚C (fan) for 18 to 20 minutes
Remove from oven and let cool in tart tins
Remove from tins and reheat for a few minutes in a medium-heat oven before serving
Garnish with fresh thyme and serve warm, not hot
BRITTANY BREAKFAST CAKE
A slightly personalised version of a simple but unusual cake traditionally served in Brittany at breakfast time. I always add lemon zest and chia seeds to the batter and like to serve this with pan-fried slices of fresh apple. Not too sweet, this is perfect at any time of day. A slice of this cake, drizzled with one or two tablespoons of champagne, is an excellent teatime treat! Best served within one day of baking.
200 really soft butter
2/3 cup sugar
1 tsp vanilla extract
3 eggs
1 1/2 cups self raising flour
1/2 cup ground almonds
1 tsp baking powder
pinch of salt
1/4 tsp ground nutmeg
2 tsp chia seeds
finely grated zest of 1 lemon
icing sugar
4 red apples
2 tbsp grapeseed oil
1 tbsp butter
2 tbsp honey
1 tbsp lemon juice
1 tsp ground cinnamon
Cream butter, sugar and vanilla extract together in mixing bowl
Add eggs one at a time and mix well
Add flour, almonds, baking powder, salt, nutmeg and chia seeds, mix into smooth batter
Mix in lemon zest
Line bottom of 23cm springform baking pan with baking paper, lightly grease bottom and sides
Spoon cake batter into baking pan and smooth top
Bake in oven at 165˚C (fan) for 30 minutes
Turn off oven, leaving cake inside for 5 more minutes
Remove cake from oven, let cool in baking pan, transfer to serving plate and dust with icing sugar
Slice apples into wedges, removing the core and seeds
Heat 1 tbsp butter and 2 tbsp oil in frying pan
Add apples, honey, lemon juice and cinnamon, fry over medium to high heat until golden but still firm
Serve slices of cake with apples and freshly made coffee
Apples can be served warm or at room temperature (fresh pears, plums or peaches are all perfect with this cake)
SMALL ZUCCHINI OMELETTES
One day Mother Omelette said to her children, Go into the world and bring joy to the people, you will be served for breakfast, lunch, dinner or as snacks. Tell them you will be great with roasted vegetables, they can even use their favourite omelette filling as a topping. Because you contain flour, some people will call you pancakes, ignore them, they are just being difficult. Go now, your lives will be short, but meaningful
(8 to 10 omelettes of 10cm each)
5 medium zucchini, roughly grated (about 250g)
1 tsp sea salt
1 tsp freshly ground black pepper
1 tbsp cake flour
1 tbsp brown bread flour
2 tbsp creme fraîche
4 eggs
3 heaped tbsp finely chopped parsley
extra sea salt
grapeseed oil
Place sieve over mixing bowl, spoon zucchini into sieve, sprinkle with salt and let stand
In separate mixing bowl, combine black pepper, cake flour and brown bread flour
In third bowl, whisk together eggs and creme fraîche
Add 3 tbsp egg mixture to flour and mix into smooth paste, gradually add rest of egg mixture, mix well
Use kitchen towel to pat dry zucchini, add to batter
Stir in parsley, season with 1/2 tsp extra salt
Heat a few drops of grapeseed oil in pan
Spoon 2 tbsp batter into pan, each omelette should fit comfortably on a small plate
Let cook over medium heat for 1 minute on each side, repeat with rest of batter
Serve with roasted vegetables
FESTIVE CARROT + RED BEAN SALAD
Effortless, tasty, satisfying, colourful, nutritious + festive!
4 tbsp olive oil
1 tbsp white wine vinegar
1 tbsp honey
1 tsp French mustard
sea salt
freshly ground black pepper
1 clove of garlic
2 x 400g cans of red beans, drained
300g fresh carrots, roughly grated
1/2 red chilli, seeded
2 spring onions, chopped
50g walnuts, roughly chopped
3 heaped tbsp Italian parsley, roughly chopped
Whisk oil, vinegar, mustard and garlic together in medium to large mixing bowl, season lightly with salt and pepper
Stir in beans and carrots
Finely chop chilli and add to salad with spring onions, walnuts and parsley
Gently mix together
Spoon onto serving bowl or use kitchen ring to create individual servings
ROASTED CABBAGE WITH LIME VINAIGRETTE
I first published the recipe for this perfect winter salad in my DIE HUIS VAN RYE cookbook, I have since replaced fish sauce with soy sauce and made the vinaigrette a touch sweeter. After thousands of years on earth, people still have very little imagination when it comes to cabbage, a SIMPLY LOVELY vegetable. Please serve this dish to all who have been deprived.
VINAIGRETTE:
1/4 cup olive oil
juice of 3 limes
1 tbsp soy sauce
2 cloves of garlic, finely grated
generous pinch of salt
3 tsp sugar
1/2 tsp chilli flakes
1/2 cup roughly chopped cilantro or flatleaf parsley
Whisk together ingredients in mixing bowl, let stand until serving
CABBAGE:
1 large cabbage
3 tbsp grapeseed oil
sea salt
Slice cabbage into wedges, do not remove stalk
Heat oil in griddle pan and fry cabbage until charred on both sides
Lightly season with salt
Carefully arrange on serving plate
Drizzle with vinaigrette and serve immediately
AUBERGINE + PECORINO CAKE
I have been serving this gentle savoury cake for more than three decades. So easy to prepare, slightly old-fashioned, made with simple ingredients, and also a variety of cheeses over the years. Serve as a starter or meat-free main course, leftovers are perfect at teatime. Can also be served straight from the oven, bake in a heatproof dish and serve hot before it sets as a cake.
4 or 5 large aubergines (700g)
5 slices of stale white bread, crusts removed
1/2 cup milk
2 eggs
1 egg yolk
3/4 cup Pecorino cheese, grated
1/2 cup fresh parsley, chopped
pinch of nutmeg
generous pinch of sea salt
1 tsp freshly ground black pepper
8 cocktail tomatoes
fresh rocket or watercress
olive oil
Wrap aubergines in recycled foil and bake in oven at 170˚C (fan) for 80 minutes, let cool
Break bread and place in large mixing bowl, add milk and let soak, mix into paste with fork
Remove aubergine skins, slice into small pieces and add to bread, mix well
Whisk eggs and egg yolk together, add to aubergine mixture and mix well
Mix in Pecorino and parsley, season with salt, pepper and nutmeg
Grease 23cm springform pan, line bottom with baking paper, grease again and dust with plain flour, turn out any excess flour
Cover outside of springform pan in recycled foil to prevent possible leakage
Spoon mixture into pan, smooth top and bake in oven at 170˚C (fan) for 40 minutes, remove from oven and let rest
Place cocktail tomatoes in small ovenproof dish and bake in oven until skins burst, about 7 minutes
Carefully remove cake from pan, transfer to flat serving dish, garnish with tomatoes and fresh greens, drizzle very lightly with olive oil and serve lukewarm or at room temperature
BEAN + CHICKPEA HUMMUS WITH ROASTED FENNEL + OLIVES
From petit arrival snacks to start a meal with to the meal itself, all these components, the flatbreads, the hummus and the toppings can be served in many ways, great quantities can be prepared and served separately to make a robust informal feast.
HUMMUS:
1 x 400g can of cannellini beans (drained about 245g)
1 x 400g can of chickpeas (drained about 245g)
5 tbsp LIVE LIKE N pecan oil
1 clove of garlic, grated
finely grated zest of 1 small lemon
juice of 2 small lemons
1/2 tsp sea salt
1/2 tsp ground smoked paprika
1/2 tsp ground cumin
Place beans and chickpeas in large sieve over basin and rinse with cold water, shake until all excess liquid has been removed, place in mixing bowl
Add rest of ingredients, use electric handheld food processer and purée
Cover and refrigerate until needed
FENNEL + OLIVES:
1 fennel bulb, shaved into very thin slices
120g green olives, pitted
2 tbsp LIVE LIKE N grapeseed oil
sea salt
Heat oil in pan, roast fennel and olives on high heat for about fo 5 minutes. season very lightly with salt, let cool
TO SERVE:
flatbreads
preserved red chilli
fresh dill or fennel leaves (or other fresh herbs of choice)
Use any flatbread, wrap, naan or pizza base, heat in pan or oven, slice into squares or triangles, spoon some hummus into the centre of each piece of bread
Arrange fennel and olives on top, garnish with fresh herbs and very thin of slices of preserved chilli
FRIED AUBERGINE WITH ZUCCHINI, SULTANAS + WALNUTS
Some of the most beautiful people in the world are not photogenic at all, it is the same with food. No photograph can do justice to this extraordinary but simple dish. This used to be a famous salad somewhere in the world, but I have made many changes and this is now a main course, a starter, an accompaniment and a dressing room treat. Please take note: the dressing contains alcohol!
1/2 cup sultanas
3 tbsp cognac
1/4 cup olive oil
2 tbsp balsamic vinegar
2 tsp French mustard
3 large aubergines
6 medium zucchini
6 to 8 tbsp grapeseed oil (I use garlic grapeseed oil)
2 tsp ground cumin
sea salt
freshly ground black pepper
75g walnuts, halved
65g Feta
Soak sultanas in cognac while rest of dish is being prepared
Whisk olive oil, vinegar and mustard together keep aside
(Add 1 chopped clove of garlic to dressing if not using garlic oil for frying)
Slice aubergine and zucchini into 5mm thick slices
Heat 2 tbsp grapeseed oil in griddle pan
Fry slices of 1 aubergine and 2 zucchini over medium to high heat for 4 minutes on each side, sprinkle with cumin on both sides while frying, transfer to plate and season lightly with salt and pepper
Repeat process with rest of aubergine, zucchini and grapeseed oil
Fry walnuts for a few seconds in same pan, remove from heat and keep aside
Arrange aubergine and zucchini on large serving plate
Mix soaked sultanas and balsamic dressing together, spoon over salad
Sprinkle walnuts over and garnish with broken Feta
CHEDDAR + MARMALADE BROWNBREAD BREAKFAST MUFFINS
Breakfast is - for many - the few moments between peace and war, a time for home-baked treasures, comfort, beauty and not-too-hectic flavours. It needs to give you pleasure, energy, fibre and great memories.
2 cups brown bread flour
1/4 cup raw oats
2 tsp baking powder
1/4 tsp seasalt
1/4 tsp freshly ground black pepper
1 large egg
1 cup skim milk
1/4 cup grapeseed oil
roughly grated zest of 3/4 orange
2 tbsp citrus marmalade
1 cup strong cheddar, roughly grated
Combine flour, oats, baking powder, salt and pepper in mixing bowl
In separate mixing bowl, whisk together egg, oil and milk
Add flour mixture and stir until just combined
Use knife and cut grated orange zest into smaller pieces, add to marmalade and stir into mixture
Stir in cheddar
Place paper liners in 12 standard muffin pans, spray lightly with oil and fill 2/3 with mixture
Bake in oven at 170˚C (fan) until golden brown, 18 to 20 minutes
Cover loosely with baking paper if muffins brown too quickly
Let cool for a few minutes in tin, remove liners just before serving, serve lukewarm with butter and extra marmalade
ROASTED POTATO SALAD WITH PESTO DRESSING
Potato salad is part of our history, our culture and many of our medical problems. The creamy time-bomb we have been serving for generations has always been delicious, but is in need of a serious update. There have been many attempts, some more successful than others, few as popular as the deathly version. This recipe is my current favourite and contains the five P’s: Potatoes, Sweet Pepper, Parsley, Pumpkin Seeds and Pecorino. Individually plated, this recipe is enough for 6 beautiful first-course servings. VEGETABLES:
VEGETABLES:
1 kg small potatoes with skins
2 to 3 tbsp grapeseed oil
1 red bell pepper
200g fresh asparagus
sea salt
fresh Italian parsley leaves for garnishing
Pecorino (enough for 12 or more slithers)
Wash and dry potatoes, slice in halves and arrange on baking sheet, drizzle with 2 tbsp grapeseed oil
Bake in oven at 170˚C (fan) for 25 minutes
Slice bell pepper into thin slices and add with asparagus to the potatoes, drizzle with 1 tbsp grapeseed oil, bake for 10 more minutes
Season with sea salt
Arrange on individual plates, drizzle with dressing, top with slithers of Pecorino, season lightly with freshly ground black pepper and garnish with parsley leaves
DRESSING:
6 tbsp olive oil
2 tbsp Parsley Pumpkin Seed Pecorino Pesto*
juice of 1/2 lemon
finely grated zest of 1/2 lemon
sea salt
freshly ground black pepper
Whisk together olive oil, pesto, juice and zest, season lightly with salt and pepper
*PARSLEY PUMPKIN SEED PECORINO PESTO:
2 cups Italian parsley, chopped (about 40g)
1 cup dried pumpkin seeds
2 cloves of garlic
1/2 cup plus 1 tbsp olive oil
1/2 cup finely grated Pecorino
sea salt
Combine parsley, pumpkin seeds, garlic and half the olive oil in small but deep mixing bowl
Use electric hand food processor and pulse into a paste
Add Pecorino and rest of olive oil and pulse until mixed well
Taste and season with salt
Cover and keep refrigerated for up to 5 days
STOVE TOP BREADS
I love bread. I am devoted to bread. Any bread. But I do have a special fascination with all kinds of bread that are not baked, but fried or cooked over a fire or on the stovetop, in flat pans, on stones or on metal sheets. It might be because I have no patience and even less time. These little golden things do not even look like breads, but they are! Fried and steamed, they are my contribution to the world of stovetop bread making.
(12 small breads)
2 cups plus 1 tbsp self raising flour
1 tsp sea salt
1 tbsp sugar
1 cup buttermilk
1/4 cup grapeseed oil
Mix together all ingredients in mixing bowl
To fry and steam:
2 tbsp grapeseed oil
2 tbsp butter
Heat 1 tbsp oil and 1 tbsp butter over low heat in frying pan with thick bottom (use a pan with a lid!)
Divide half the dough into 6 parts of about 1 heaped tbsp each, place in pan and fry for 3 minutes
Cover with lid and let steam for 3 minutes
Remove lid, turn breads over, fry for 3 minutes
Cover with lid and steam for 3 final minutes
(Keep heat low enough, breads should be golden brown, not dark brown)
Repeat with rest of dough
Serve with cheese, jams, fresh fruit and preserved fruit
GARDEN PEA CROSTINI
A bite or a snack or an appetiser, not too dainty and not too perfect, just inviting, great-tasting and with beautiful colour!
2 cups fresh or frozen garden peas
150g (drained) canned Cannelini beans
2 tbsp olive oil
1 tbsp lemon juice
finely grated zest of 1/2 lemon
2 heaped tbsp finely chopped Italian parsley
50g finely grated parmesan
sea salt
freshly ground black pepper
1 long baguette or baguette-shaped bread, cut diagonally into 24 slices
1/4 cup grapeseed oil
1 or 2 cloves of garlic
extra Italian parsley
Heat peas with 1 tbsp water in pan (just for a few seconds to get the brightest green)
Let cool and place in mixing bowl with beans, olive oil, juice, zest, chopped parsley and parmesan
Use hand processor to purée, season with salt and pepper, cover and refrigerate until needed
Brush slices of bread on both sides with grapeseed oil, fry in pan until golden brown on both sides
Rub top of each crostini with garlic, place teaspoons of pureé on top and garnish with parsley leaves
STUFFED AUBERGINES + MUSHROOMS
Really old-fashioned, but beautiful to look at and always surprisingly delicious. These take me back to a time of elegance, much more peaceful and graceful than the lives we now lead. Find a breathtaking plate and some silver tongs and offer these to your loved ones, they will look at you and your table in wonder!
8 medium brown mushrooms (remove stems, chop and keep aside)
3 small to medium aubergines, same size as mushrooms
150g spinach, chopped, cooked and pressed to remove liquid
about 8 tbsp grapeseed oil
2 onions, chopped
1 fennel bulb, chopped
3 cloves of garlic, grated
200g small brown or wild mushrooms, chopped
2 tomatoes, peeled, seeds and liquid removed
2 tbsp parsley, chopped
1 heaped tbsp fresh thyme leaves
100g breadcrumbs
sea salt
freshly round black pepper
Prepare Filling:
Heat 4 tbsp grapeseed oil, onion, fennel and garlic in pan, sautée over medium heat for 5 minutes
Add chopped mushrooms and chopped stems of larger mushrooms, sautée for 2 more minutes
Chop tomatoes and add to pan, let simmer until vegetables are cooked, about 10 minutes
Stir in parsley, thyme, spinach and 2/3 of breadcrumbs, remove from heat, season with salt and pepper
Aubergines + Mushrooms:
Cut aubergines lengthwise into halves and scoop out 2/3 of flesh (This can quickly be fried and added to the filling)
Drizzle some grapeseed oil onto the bottoms of 1 or 2 oven dishes, place aubergines and mushrooms in oven dishes, cavities facing upwards
Spoon filling into cavities, sprinkle with more oil and rest of bread crumbs
Bake in oven at 170˚C (fan) for about 30 minutes until cooked but firm and starting to brown
Arrange on 1 or 2 serving plates
THE LE ROUX FESTIVE PINEAPPLE CUP
For some reason pineapple is THE fruit of our family’s Christmas. Since childhood I remember large, ripe pineapples being cut into pieces and served in many ways. We are not fans of cocktails (at all!) and we will never call any drink a “cocktail”, but at some point in my youth I concocted this gigantic drink and still serve it every year.
For 8 large servings:
2 ripe pineapples
1,2 liter ginger beer
8 tbsp brandy
8 tbsp vodka
1 liter soda water
ice cubes
Peel pineapples and pulp in food processor
Per guest:
Place ice cubes in large wine glass
Spoon 75ml pineapple pulp over ice
Add 150ml ginger beer, 1 tbsp brandy. 1 tbsp vodka and 100ml soda water
QUINOA SALAD WITH MARINATED MUSHROOMS
Quinoa was sent by the angels to change our lives. Light as snow, organically farmed and cholesterol-free, full of fibre and protein, this perfect food solves all problems, is easy to prepare and can carry all flavours you bring to it. Individually plated, this lovely salad makes for a great first course or an elegant light lunch. Or simply stir the mushrooms into the salad, spoon into a serving bowl and place in the centre of the table.
(6 servings)
8 tbsp grapeseed oil
400g zucchini, cut into small cubes
1 large red onion, cut into small cubes
400g medium-sized brown mushrooms
1 bay leaf
2 tsp ground coriander
2 cloves of garlic, finely chopped
sea salt
freshly ground black pepper
juice of 1 lemon
1 1/2 cup quinoa
3 cups water
1 tsp ground turmeric
60g sundried tomatoes (preserved in oil, drained), roughly chopped
2 tbsp olive oil
2 tbsp apple vinegar
finely grated zest of 1 lemon
30g Italian parsley, roughly chopped
Heat 4 tbsp grapeseed oil in pan, stir-fry zucchini and onion for 8 minutes until cooked (but still firm and brightly coloured), spoon into small bowl and keep aside
Cut mushrooms into slices (not too thin!), heat 4 tbsp grapeseed oil, bay leaf and garlic in same pan, fry over high heat for 2 minutes, spoon into bowl and season with salt and pepper, keep aside
Heat quinoa with water and turmeric in saucepan, let cook until all liquid has been absorbed, about 10 minutes
Remove from heat, cover with lid and let stand for 15 minutes (This is really important!)
Stir zucchini, onion, sundried tomatoes, olive oil and apple vinegar into quinoa
Taste and season with salt and pepper
Stir in 3/4 of parsley
Place 7cm kitchen ring in centre of plate, fill 2/3 with quinoa, gently press down, arrange some mushroom slices on top
Drizzle with juices left from mushrooms and garnish with parsley
Carefully remove kitchen ring
BUTTERMILK FLATBREAD WITH APPLE, ONION + GRUYÈRE
These flatbreads have been the opening act for many events, they look like old-fashioned works of art and taste like all the happy moments in life.
375g self raising flour
1/2 tsp salt
3 tbsp grapeseed oil
100ml buttermilk
100ml water
2 cloves of garlic, finely chopped
1 tsp finely chopped rosemary
180g Gruyère
2 red apples
1/2 red onion
extra grapeseed oil
olive oil, pecan oil or garlic oil
sprig of rosemary
salt crystals
mixed peppercorns, crushed
Place flour in mixing bowl, create a well in the centre
Fill with 1/2 tsp salt, 3 tbsp grapeseed oil, buttermilk, water, garlic and chopped rosemary
Use fork and mix from the outside to the inside
Use hands to mix dough until smooth, shape into a ball, cover and let rest for 30 minutes
Dust work surface with extra flour, divide dough into 2 equal halves, roll out into two ovals of 30cm x 20cm
Place on two baking trays, sprinkle with half the cheese
Slice apples into circles, not too thin, not too thick, about 8 slices
Brush apple with grapeseed oil, arrange on top of each bread, season very lightly with salt
Cut onion into thin slices, mix with 1 tbsp grapeseed oil, arrange on top of each bread, sprinkle rest of cheese over, drizzle with small amount of grapeseed oil
Bake in oven at 170˚C (fan) until golden brown, 20 to 22 minutes
Drizzle very lightly with oil of choice, garnish with peppercorns, rosemary leaves and salt crystals
INDIVIDUAL HERB CHEESECAKES
Sometimes I do need miniature foods to serve with drinks or start a meal, but most of the time they need patience and technique and gentle fingers, none of which I have. These little cheesecakes are tasty, quick to make, have a beautiful colour and do not break too easily. No animals or cooks get harmed and guests are always happy.
(10 cheesecakes)
150g fresh or frozen garden peas
70g digestive biscuits
1 tbsp raw oats
1 tbsp walnuts, finely chopped
60g butter, melted
1 egg white, lightly beaten
250g cream cheese at room temperature
2 eggs
30g Parmesan, finely grated
pinch of salt
1 tsp freshly ground black pepper
1 heaped tbsp fresh parsley, finely chopped
1 heaped tbsp fresh mint, finely chopped
1 heaped tbsp fresh thyme leaves, chopped
fresh rocket leaves
olive oil
Boil peas in water until just soft, drain, let cool and purée, keep aside
Crumble biscuits, mix with oats, nuts and butter
Add egg white and mix well
Line bottoms of 10 muffin pans with baking paper
Divide crust mixture between pans and press down on bottom, refrigerate for a few minutes
Combine cream cheese and puréed peas in mixing bowl and mix until smooth
Beat eggs and stir into mixture
Add Parmesan and season with salt and pepper, stir in chopped herbs
Spoon into muffin pans, smooth tops
Bake in oven at 170˚C (fan) for 25 minutes, remove from oven and let cool in pans for a few minutes
Place baking sheet on top and carefully turn out cheesecakes
Turn cheesecakes around individually to have crusts at the bottom
Just before serving, garnish with rocket and drizzle with a few drops of olive oil
BREAD SALAD WITH ROASTED PUMPKIN + GOAT CHEESE
Robust! Picturesque! Flavourful! Lots of texture! Easily available ingredients! Simple but wonderful dressing!
600g pumpkin, cut into squares
5 tbsp grapeseed oil
2 tbsp honey
1 tsp ground cinnamon
sea salt
1/2 cup dried pumpkin seeds
3 thick slices of sourdough bread
1/3 cup olive oil
2 tbsp apple vinegar
1 tsp French mustard
2 tsp chilli oil
freshly ground black pepper
100g mixed fresh herb leaves
100g soft goat cheese
Combine pumpkin, 3 tbsp grapeseed oil, 1 tbsp honey and cinnamon in mixing bowl and toss until each pumpkin square is coated
Turn out onto oven tray and bake in oven at 170˚C (fan) until cooked and corners just start to blacken, remove from oven, season with salt and pepper and let cool
Cut bread into squares, toss with 2 tbsp grapeseed oil and fry in pan until just starting to brown, making sure the bread stays chewy
Remove from pan and fry pumpkin seeds in same pan for a few seconds, remove and keep aside
Whisk olive oil, mustard, chilli oil and remaining honey together, season with salt and pepper
Place herb leaves on one or more serving plates, arrange pumpkin and bread squares on top
Sprinkle with pumpkin seeds and garnish with broken goat cheese
Drizzle with dressing and season lightly with some extra black pepper
GARDEN PEA, ASPARAGUS + RADISH SALAD
Rehearsal food! Artists and musicians traditionally have reputations for eating badly, smoking non-stop, never sleeping and drinking at all times. This is not the case at all! This salad is typical pre-production food. Fresh, filling and full of flavour, this is what I serve during rehearsals.
5 tbsp grapeseed oil
1 tbsp brown sugar
1 tsp curry powder
3 tbsp real mayonnaise
3 tbsp natural yoghurt
sea salt
freshly ground black pepper
4 cups frozen (or fresh!) garden peas
1 tbsp water
6 large asparagus
4 red radishes
1/4 to 12 red onion, depending on personal taste
50g mixed fresh herb leaves (watercress, mustard leaves, rocket)
Heat grapeseed oil, brown sugar and curry powder in pan
Let simmer until sugar has dissolved, let cool and mix with mayonnaise and yoghurt in small bowl, season with salt and pepper, refrigerate
Heat peas with 1 tbsp water in pan for a minute until thawed and bright green, let cool
Use vegetable peeler to create thin asparagus ribbons
Cut radishes into thin slices
Slice onion into very thin circles or strips
Spoon 2/3 of peas and half the asparagus and onion into mixing bowl
Add half the curry mayonnaise and stir
Spoon onto large serving plate
Add rest of peas, arrange rest of asparagus ribbons, onions and also radishes on top
Crown with fresh herbs
Serve with rest of mayonnaise in small bowl
ITALIAN APPLE SALAD
As a child I never liked apples, they were hard, noisy things that I used to avoid at all costs. Then the legendary chef, Topsi Venter, taught me to cook with apples, she showed me how to bring flavour and joy to any dish, sweet or savoury. This salad is a perfect example of apples being treated the right way.
DRESSING:
1/3 cup grapeseed oil
2 tbsp apple vinegar
2 tbsp honey
1 clove of garlic, grated
1/2 tsp dried oregano
1/2 tsp dried sweet basil
sea salt
freshly ground black pepper
Whisk together first 6 ingredients, season with salt and pepper
SALAD:
4 red apples
3 to 4 thick slices of ciabatta, about 180g, cut into squares
180g cos or gem lettuce leaves
1 large preserved red chilli
150g buffalo mozzarella
Cut unpeeled apples into wedges and heat with half the dressing in saucepan, fry for a minute or two until golden brown but still firm, remove from pan and keep aside
Fry bread in same pan until golden brown, let cool
Break lettuce leaves and arrange on large serving dish
Top with apple slices and bread
Cut chilli into thin rings or strips and arrange on top
Break mozzarella and add to salad
Drizzle with rest of dressing
CRÊPES WITH LEEKS + MUSHROOMS
(8 perfect first-course servings plus a few extra crêpes)
CRÊPES:
250g self raising flour
1 tsp salt
2 tsp sugar
3 eggs, beaten
2 tbsp grapeseed oil
500ml milk
1 tbsp brandy
extra grapeseed oil for frying
Combine flour, salt and sugar in mixing bowl, add eggs and oil, mix together
Whisk in milk and brandy
Cover and refrigerate for at least 2 hours
Heat small amount of oil in medium-sized pan, rotate to cover entire surface, remove excess oil
Pour 2 tbsp batter into pan, rotate to cover entire bottom of pan
Fry over medium heat for 1 minute, turn over for a few seconds
Remove from pan and keep warm
LEEKS + MUSHROOMS:
4 medium leeks
200g brown mushrooms
3 tbsp grapeseed oil
Rinse and dry leeks, cut into small circles
Heat oil in pan
Fry leeks over medium heat for about 6 minutes
Clean mushrooms and cut into slices, add to leeks and fry until cooked but still firm
Remove from heat and let cool
BÉCHAMEL:
40g butter
40g self raising flour
400ml milk
pinch of nutmeg
100g Gruyère, grated
sea salt
freshly ground black pepper
1 heaped tbsp finely chopped parsley
extra fresh parsley or dill
Heat butter and flour in saucepan over medium heat, stir until paste forms
Add 50ml of milk and stir until milk has been absorbed, continue with rest of milk until sauce is thick and creamy
Remove from heat, stir in cheese and nutmeg
Season with salt and pepper, stir in parsley
Spread some sauce over crêpe, spoon 1/8 of leeks and mushrooms on top, fold both sides of crêpe to cover filling
(Leeks and mushrooms could be stirred into sauce to create filling if prefered)
Garnish with parsley or dill
CHICKPEA + CUCUMBER SALAD
A really refreshing, crunchy and lettuce-free dish that will please even the most difficult of family members or salad avoiders! Take note, this salad should be prepared 2 hours before serving.
LIME DRESSING:
1/4 cup olive oil
1/4 pecan or any other nut oil
juice of 1 lime
finely grated zest of 1/2 lime
1 tsp finely grated fresh ginger
3 tbsp honey
8 fresh mint leaves, chopped
sea salt
freshly ground black pepper
Whisk together first 7 ingredients in small bowl
Season with salt and pepper
Cover with cloth, plate or lid (We want to rid our kitchens of single-use plastic!) and let stand for 1 hour
SALAD:
1 large cucumber
1 can of organic chickpeas, drained
1 can of red organic kidney beans
50g chives, chopped
100g soft goat cheese
small bunch of fresh coriander
Slice cucumber lengthwise in half, remove seeds and liquid
Cut cucumber into slices, place in mixing bowl and add chickpeas, beans and chives
Add dressing and gently mix, cover and let stand for 1 hour
Spoon onto large serving plate, break goat cheese and arrange on top, garnish with coriander leaves
SMALL POTATO CAKES
These can be served as a first course, as a light lunch with a green salad or as part of a main course. I love them at room temperature with herbed sour cream, homemade chutney or finely chopped tomato and onion salad.
(8 cakes)
1kg young potatoes with skin
3 heaped tbsp fresh parsley, finely chopped
2 tbsp chives, finely chopped
4 tbsp finely grated Parmesan
2 tbsp fresh cream
2 eggs, beaten
pinch of nutmeg
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
grapeseed or vegetable oil
Boil potatoes, let cool slightly and remove half the skins, mash potatoes
Mix in parsley, chives, Parmesan and cream
Add eggs and mix well
Season with nutmeg, salt and pepper
Lightly grease 8 kitchen rings (7 cm diameter), place on lined baking tray
Spoon 1 heaped tbsp potato mixture into each ring and level tops (Cakes can be larger or smaller depending on how much batter is used for each serving)
Bake in oven at 180˚C (fan) until golden brown, about 20 minutes
Let stand for few minutes and carefully remove rings
Keep warm until needed
FENNEL SEED BREAD
This bread is as old as the hills and there is a different recipe for every type of person on earth. This is my favourite version and is as beautiful as a work of art. This bread is a blessing at any weekday meal and a wonder at the most glamourous of occasions!
400ml full cream milk
2 tbsp lemon juice
1 heaped tsp finely grated lemon zest
250g brown bread flour
250g cake flour
1 tsp sea salt
1 tsp bicarbonate of soda
1 tsp dried fennel seeds
extra cake flour
Combine milk, lemon juice and zest in a small bowl and let stand for a few minutes
Mix flours, salt, bicarbonate of soda and fennel seeds together in large mixing bowl
Make a well and pour milk mixture in the center
Mix from outside to inside to form a smooth dough
Line oven tray with baking paper and sprinkle with extra flour
Turn out dough onto baking tray
Use a large knife and cut a deep cross on top of bread
Bake in oven at 180˚C (fan) for 40 minutes
Bread should make a hollow sound when tapped at the bottom
OVEN ROASTED SWEET POTATO WITH MARINATED RED ONIONS
Can be a salad, can be anything else. So simple, almost no effort, so tasty, almost unbelievable. Serve as a starter, serve with freshly baked bread and green salad at lunchtime, serve as an accompaniment to other more exhausting dishes at dinnertime, serve while sweet potatoes are still warm or at room temperature. Serve on top of grilled country bread or pack in airtight lunch boxes.
PREPARE THE ONIONS:
1/3 cup olive oil
2 tbsp red wine vinegar
2 tbsp honey or maple syrup
1 tsp French mustard
2 garlic cloves, finely grated
1/4 tsp dried chilli flakes
1/2 tsp celery seeds
pinch of sea salt
1/2 tsp finely grated black pepper
2 medium to large red onions, thinly sliced
Whisk together first 9 ingredients
Add onions and gently mix until completely coated
Cover and let stand in a cool place for 2 to 3 hours
PREPARE THE SWEET POTATOES:
1,2kg to 1,4kg sweet potatoes
about 4 tbsp grapeseed oil
sea salt
80g to 100g Feta
fresh mint leaves
fresh Italian parsley
fresh dill
Wash and dry sweet potatoes, leaving skins on
Cut diagonally into 7,5mm slices and arrange on baking tray, drizzle with oil
Bake in oven at 180˚C (fan) for 20 minutes until golden brown
Arrange on large serving platter or individual dinner plates
Spoon some onions and marinade (or all of it) on top
Crumble Feta over
Garnish with roughly chopped herbs
RICOTTA SPINACH TARTS
I first published this recipe 19 years ago in my FOOD FROM THE WHITE HOUSE COOKBOOK. And then, as I tend to do with many published recipes, forgot all about it for many years. These are such easy-to-make, tasty and beautiful little tarts, I recently made this for lunch and served them with a salad of tomatoes and greens. I have also served them as a first course with a bright red sauce made with grilled peppers, white wine and garlic. Also, taking the lid off a tin filled with these tarts halfway through a meeting or rehearsal can make a lot of talented people very happy!
(12 – 14 tarts)
400g young spinach (I sometimes add fresh rocket or watercress or other greens that cook the same way as spinach)
500g ricotta
1/2 cup fresh cream or very thick yoghurt
2 small eggs
pinch of nutmeg
pinch of salt
1/2 tsp freshly ground black pepper
juice of 1/2 lemon
1 heaped tbsp fresh parsley, chopped (about 10g)
1 heaped tbsp chives, chopped (about 10g)
1/2 cup finely grated Parmesan
Chop spinach and heat with 1 tbsp of water or oil in saucepan, cook for a minute, let cool and squeeze out as much liquid as possible
Combine ricotta, cream, eggs, nutmeg, salt and pepper in mixing bowl, mix until smooth
Add spinach, lemon juice, parsley and chives to ricotta mixture and mix
Stir in Parmesan
Fill 12 greased medium-sized muffin pans almost to the top with mixture, smooth tops and bake in oven at 160˚C (fan) for 20 minutes
Let cool completely and carefully remove from muffin pans, serve at room temperature or reheat in oven just before serving
GOLDEN CAULIFLOWER, POTATO + BEAN SOUP
Whenever somebody puts a bowl of soup in front of me, I am INSTANTLY disappointed. Maybe childhood memories, maybe dressing room catering, maybe dull dinners, I don’t know, but the making, serving and eating of soup have bored me for as long as I can remember. But now and then, inspired by some historical novel, stormy weather or the lack of romance, there might appear a rare desire for a bowl of undiluted vegetable garden drama. This one satisfies, nourishes, comforts, heals, kicks, excites and impresses.
2 tbsp grapeseed or pecan oil
1 large onion, chopped
2 cloves of garlic, chopped
1 tsp good curry powder
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp ground coriander
1 tsp fresh ginger, grated
1 tbsp brown sugar
1 tbsp balsamic vinegar
1 l vegetable stock
1 cup white wine or water
350g young potatoes with skins, cut in halves
700g cauliflower florets
1 can cannellini beans, drained
sea salt
freshly ground black pepper
natural thick yoghurt
handful of fresh coriander leaves
Heat oil with onion, garlic, curry powder, cumin, turmeric, coriander, ginger, sugar and vinegar in large saucepan
Stir over medium to high heat for 2 minutes
Add stock, wine/water and potatoes, bring to the boil
Add cauliflower, lower temperature, cover partially and let simmer for about 35 minutes until vegetables are soft, stir in beans and remove from heat
Purée with hand blender and season with less than 1/2 tsp of salt and 1/2 tsp of pepper
Spoon into bowls and garnish with dollops of yoghurt and some coriander leaves
AUBERGINE PARMESAN CAKES
This is what I feel like on a rare lazy Sunday night, I have never made them on any other occasion, but I am sure they will bring much joy as a first course, a cocktail snack or an unannounced treat. They need a gentle hand and a bit of patience, but so do most of us.
(about 14 cakes)
4 medium aubergines
6 slices of not too fresh bread, white or brown
1/2 cup milk
2 eggs
1 egg yolk
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1 cup freshly grated Parmesan
1/2 cup finely chopped fresh parsley
few tbsp grapeseed oil
7 or 8 cocktail tomatoes
a few fresh basil leaves
some buffalo mozzarella
extra freshly ground black pepper
Cut aubergines lengthwise in half, oven bake or air fry until cooked
Scoop out flesh and place in mixing bowl
Finely chop bread and add with milk to aubergines
Mix with a fork until smooth and all the milk has been absorbed
Add eggs, yolk, salt and pepper, whisk together
Stir in Parmesan and parsley
Heat some grapeseed oil in pan, spoon 2 tbsp of mixture into pan to make cakes
Let cook over low heat for 2 minutes, the top will not be cooked, slide egg lifter gently under cake, use a spoon to stabilise cake, turn over and cook for 2 more minutes
Gently transfer onto kitchen cloth or absorbent paper
(The cakes will only set properly while resting)
Serve with tomato halves, basil leaves and torn pieces of mozzarella on top
ASPARAGUS AND GOAT CHEESE CRÊPES WITH SPINACH SAUCE
I am not the ablest crêpe-maker, it fills me with fear, but a once-in-a-very-blue-moon crêpe event has its moments. I know this: rub the pan with butter before heating it for the first crêpe. Only once. Then add the littlest amount of oil every time you have turned a crêpe or pancake around, that way there is no unwanted swimming around, breaking into pieces or a pale flabby thing without golden spots. Fill the first 8 with a great savoury filling and bless the rest with sugar and cinnamon or honey and cream.
CRÊPES:
250g self raising flour
1 tsp salt
2 tsp sugar
3 eggs, beaten
2 tbsp grapeseed oil
500ml milk
1 tbsp Cognac or brandy
1 tsp of butter rubbing the pan
extra grapeseed oil for baking
Mix flour, salt and salt together, mix in beaten eggs and oil, add milk slowly and whisk well
Whisk in Cognac
Cover and refrigerate for at least 2 hours
Heat a small amount of oil in a medium-sized pan,
Add 2 tbsp of batter, tilt pan to cover bottom
Bake over medium heat until golden brown on bottom, about 1 minute,
turn over, add a very small amount of oil, wait for the golden spots
Keep warm
ASPARAGUS:
Rinse and dry 250g medium-sized asparagus
Place on oven tray, drizzle with 1 tbsp grapeseed oil
and roast at 170˚C (fan) for 6 to 7 minutes until cooked but still firm, season lightly with salt and keep warm
SPINACH SAUCE:
200g spinach, washed and dried
1 tbsp grapeseed oil
40g butter
40g self raising flour
1 tsp salt
400 ml milk
2 heaped tbsp finely grated Parmesan or other hard cheese
pinch of nutmeg
sea salt
freshly ground black pepper
100g soft goat cheese
Remove large stalks from spinach, chop spinach finely
Heat with 1 tbsp oil in saucepan and stir until cooked
Let cool en squeeze out any liquid, keep aside
Heat butter and flour in saucepan over medium heat, stir until paste forms
Add 50ml of milk at a time, stirring or whisking continuously
When sauce is thick and smooth, remove from heat, stir in Parmesan, nutmeg and spinach, season with salt and pepper
Spread heaped tbsp sauce over crêpe, place 2 or 3 asparagus on top, break some goat cheese over, fold in the sides of the crêpe, continue until 8 filled crêpes are ready
MUSHROOM PIES WITH CARAMELISED ONIONS + ROASTED CARROTS
Even during my meat-eating days, I did not like working with red meat and did not serve meat dishes very often. I had only a few recipes that were not too traumatic and these little pot pies were firm favourites amongst guests. Now I make these with brown mushrooms, adding the sweetness of caramelised onions and roasted carrots. They are frequently served as starters, especially on autumn nights. Two of these pies also make a perfect serving as a meat-free main course for a hungry guest.
(8 individual pies)
2 large onions, roughly chopped
4 tbs grapeseed oil
1 tsp butter
4 carrots (about 270g), cut into small cubes
750g brown mushrooms, cut into cubes
2 tbsp brandy or cognac
1 tbsp soy sauce
5 tbsp water
5 tbsp self-raising or plain flour
sea salt
freshly ground black pepper
pinch of nutmeg
leaves of 6 sprigs of thyme
2 eggs, beaten
Heat onions with 1 tbsp grapeseed oil ad 1 tsp butter in saucepan and let caramelise over low heat for 50 minutes
Line baking tray with foil, toss carrots cubes with 1 tbsp grapeseed oil, place on baking tray and roast in oven until cooked but firm, about 20 minutes
Heat 2 tbsp grapeseed oil in large pan
Add mushrooms, brandy, soy sauce and water
Let simmer over medium heat until cooked but still a little bit firm, add 2 tbsp flour and stir for one minute until sauce thickens
Remove from heat and stir in onions, carrots and thyme, season with salt, pepper and nutmeg
Spoon into 8 ramekins
In mixing bowl, combine 3 tbsp flour and 3 tbsp water, mix into a paste
Whisk in eggs
Spoon on top of mushroom mixture, carefully spread out batter without covering all the vegetables
Place on oven tray and bake in oven at 170˚C (fan) until golden brown, about 30 minutes
PECAN SALAD WITH FENNEL, APPLE + RED ONION
A simple, light and elegant shaved salad with lots of texture and flavour. With pan-roasted pecan nuts and a dressing made with pecan oil. Even those who run from fennel will love this dish. Many variations are possible, add shaved carrots, asparagus or red cabbage, chopped spring onions and even some goat cheese. Serve as an accompaniment to any meal, I serve these as picture-perfect little starters.
(4 to 6 servings)
1/2 cup LIVE LIKE N pecan oil
1 tbsp honey
juice and finely grated zest of 1 not too large lemon
seasalt
freshly ground black pepper
75g pecan nuts
2 medium fennel bulbs
1 red onion
4 red radishes
1 red apple
fennel leaves
Whisk together pecan oil, honey, juice and zest in mixing bowl
Season with salt and pepper
Heat 2 tbsp of dressing in pan
Add pecan nuts and roast for about a minute until dressing has turned into a thick syrup covering the nuts, let cool
Use mandolin and cut fennel bulbs, onion and radishes into thin slices, add to dressing in bowl
Cut apple in half and then into thin slices
Toss with rest of salad in dressing
Place small heaps on individual starter plates
Arrange nuts on top, season with some more black pepper and garnish with fennel leaves
SALADE MATISSE (PARSLEY PANCAKES WITH ROASTED VEGETABLES AND DARK LEMON DRESSING)
Long storie: I originally served these savoury pancakes as part of a cold salad, sometimes topped with fresh vegetables and herbs, sometimes with lettuce and smoked salmon, sometimes with marinated, preserved or grilled vegetables. One day I was planning to serve a warm first course with pan-roasted vegetables, but after an unexpected phone call and some unwelcome interference in the kitchen, these little salads ended up being served at room temperature. More delicious than ever! The name: Instead of dotting the dressing around the plate like they do in restaurants, I like making bold patterns like those robust ones Matisse became famous for. Have fun!
(6 to 8 servings)
PANCAKES:
2 eggs
2 tbsp grapeseed oil
225ml full cream milk
125g self raising flour
1/2 tsp seasalt
1/2 cup finely chopped fresh parsley
extra grapeseed oil
Whisk eggs, oil and milk together
In a separate mixing bowl combine flour and salt
Mix in small amounts of milk mixture to create a smooth batter
Stir in parsley
Cover and refrigerate for at least 4 hours
Heat 1 tbsp oil in pan over medium heat
Pour 3 tbsp batter in centre of pan to make medium-sized pancake
Cook until bubbles form on surface, turn over
Leave pancakes to cool or place in lukewarm oven until needed
(The few extra pancakes are still delicious the next day)
DARK LEMON DRESSING:
1/3 cup olive oil
1 tbsp honey
1 tbsp demerara sugar
1 tsp French mustard
juice and finely grated zest of 1/2 lemon
1/3 tsp seasalt
1/3 tsp freshly ground black pepper
1/2 tsp dried sweet basil
Whisk ingredients together
Cover and refrigerate until needed
Remove from refrigerator 15 minutes before serving
(I often double or triple the quantities of the dressing, it can last for a quite few days
in the refrigerator)
ROASTED VEGETABLES:
1 red bell pepper
6 zucchini, about 10 cm long
grapeseed oil
seasalt
freshly ground black pepper
Cut pepper in half and remove seeds
Slice into thin strips, you need at least 24 strips
Remove ends of zucchini and slice lengthwise into quarters
Arrange with pepper strips on baking tray
Drizzle lightly with oil
Bake in oven at 180˚C (fan) until starting to brown, about 15 minutes
Cover and keep lukewarm
PANFRIED MUSHROOMS:
4 medium to large brown mushrooms
3 tbsp grapeseed oil
1 tbsp butter
seasalt
Heat oil and butter in pan
Cut mushrooms into slices
Fry until golden brown on both sides
Season lightly with salt
Cover and keep lukewarm
TO SERVE:
fresh sprigs of basil
extra parsley, chopped
Place one pancake in the center of each individual plate
Place 3 of 4 slices of zucchini on top of each pancake
Place 3 or 4 pepper strips across the zucchini
Arrange some mushroom slices on top
Garnish with basil
Create your Matisse patterns with dressing around the plate
Sprinkle with parsley
BROWN BREAD CROSTINI WITH SCREAMING OLIVES
With open mouths, red little tongues and outstretched arms, the olives on top of these retro-looking snacks are completing their latest opera, announcing a feast, welcoming guests and reminding you of your need for a beautiful bite.
(24 crostini)
8 slices brown bread
5 tbsp pecan oil
300g ricotta
2 tbsp thick cream
12 black pitted olives, chopped
100g preserved artichoke hearts, drained and chopped
2 heaped tbsp chopped fresh Italian parsley
2 heaped tbsp chopped fresh chives
finely grated zest of 1 lime
6 green olives filled with red bell peppers
pink himalayan salt
freshly ground black pepper
extra chives
Use a champagne flute or glass with 5 cm mouth to cut 24 circles of bread
(Dry rest of bread and process into crumbs, store in airtight container)
Brush circles on both sides with pecan oil
Fry 12 at a time in hot pan until golden brown on both sides
(Can be kept in airtight container for 1 to 2 days)
Mix ricotta and cream together in mixing bowl
Stir in black olives, artichoke, parsley, chives and lime zest
Season with salt and pepper (Taste and adjust seasoning!)
Spoon teaspoons of mixture on top of crostini
Cut green olives (across, not lengthwise) into quarters
Place 1 slice on top of each crostini
Cut a few chives into 2,5 cm lengths
Press 2 outstretched little arms into ricotta on either side of each screaming olive
BROWN BREAD CROSTINI WITH TOMATO CREAM CHEESE AND FRIED RADISHES
Too few people know that you can fry radishes. This slightly unusual snack becomes a favourite after the first bite.
(24 crostini)
8 slices brown bread
6 tbsp grapeseed oil (for brushing crostini)
250g cream cheese, removed from refrigerator 30 minutes ahead
1 tsp tomato paste
5 preserved sundried tomatoes, chopped
handful fresh basil (15g), chopped
seasalt
1 tbsp butter
1 tbsp grapeseed oil
1 tbsp balsamic vinegar
1/2 tsp ground cumin
1/2 tsp ground coriander
6 red radishes, quartered
freshly ground black pepper
Use a champagne flute or glass with 5 cm mouth to cut 24 circles of bread
(Dry rest of bread and process into crumbs, store in airtight container)
Brush circles on both sides with grapeseed oil
Fry 12 at a time in hot pan until golden brown on both sides
(Can be kept in airtight container for 1 to 2 days)
Mix cream cheese and tomato paste together in mixing bowl
Stir in chopped tomatoes and basil
Season lightly with salt
Heat 1 tbsp grapeseed oil with butter, vinegar, cumin and coriander in pan
Add radishes and fry until white sides become golden brown
Place on kitchen cloth to cool
Spoon small heaps of cream cheese on top of crostini
Carefully press down a wedge of radish, red side up, into cream cheese
Season with black pepper
CHAMPAGNE RISOTTO
In the world of food recipes or chefs often insist on certain very specific ingredients because this or that happens and nothing else will do. And then I follow their instructions like a puppy and when it comes to the eating I cannot FOR THE LIFE OF ME taste the difference! This recipe sounds like one of those, but I promise you, the use of real French Champagne (Yes, it’s not Italian, the world has shrunk) turns this simple risotto into a light and elegant dish that will crown any table, taste bud, occasion or guest. I serve this as a first course, summer, winter, formal or informal.
2 tbsp grapeseed oil
1 onion, chopped
2 cloves of garlic, chopped
1 cup Arborio rice
500ml organic vegetable stock
pinch of salt
400ml excellent champagne
4 tbs finely grated parmesan
1 tbsp butter
3 chives, chopped
extra chives
Heat oil, onion and garlic in saucepan
Stir for 1 minute
Add rice and stir until rice is coated
Add 100ml stock and pinch of salt
Stir over medium heat until liquid has been absorbed
Add stock – and later champagne – in small quantities and stir until rice is cooked and creamy
Stir in parmesan
Stir in butter
Remove from heat and stir in chopped chives
Serve with extra chives
BUTTERNUT PANCAKES
These can be served hot or cold, with or without all kinds of dipping sauces, at the table or at the picnic, as snacks, starters or lunch box essentials. Or fry them on the spot at the local bake sale.
(about 12)
1 large onion, chopped
2 cloves of garlic, chopped
1 tbsp butter
600g uncooked butternut, peeled and seeds removed
2 tbsp grapeseed oil
1 egg, beaten
3/4 cup self raising flour
1 pickled chilli of about 10cm
1 tbsp fresh parsley, chopped
1/4 tsp ground coriander
nutmeg
seasalt
freshly ground black pepper
3 tbsp freshly grated parmesan
extra grapeseed oil
sweet chilli sauce
chutney
soy sauce
Caramelize onion and garlic with butter in small saucepan over low heat,
about 40 minutes
Cut butternut into squares and arrange on oven tray
Drizzle lightly with oil and bake in oven at 165˚C (fan)
Cover loosely with foil if butternut browns too much
Let cool and mash in mixing bowl
Stir in onion and egg
Stir in flour
Chop chilli finely (remove seeds if preferred)
Stir into butternut with parsley and coriander
Grate 1/4 tsp nutmeg, stir into batter
Season with salt and pepper
Stir in parmesan, cover and let stand until ready to fry, at least 15 minutes
Heat enough grapeseed oil to cover bottom of pan
Spoon batter into pan, enough for 4 pancakes at a time
Fry over medium heat until golden brown on both sides
Serve with small bowls of chutney, sweet chilli sauce and/or soy sauce
GREEN SALAD WITH HALLOUMI
Years ago, when I used to do long runs at the Centurion Theatre, my friend Mia ran the kitchen and everything else at the restaurant next door. Unlike these days, I NEVER went home after the show, Mia would be waiting with chilled white wine and one of my favourite after-show dishes, one of which was grilled halloumi. In all the years since then, I never had halloumi. Until melancholy recently made me put together this salad!
grapeseed oil
180g young spinach leaves
100g fresh rocket leaves
4 slices country bread, cut into squares
400g halloumi, cut into strips
seasalt
freshly ground black pepper
juice of 1 lemon
4 tbsp honey
2 tbsp chopped fresh parsley
Heat 2 tbsp grapeseed oil in pan
Add bread and fry until golden brown, transfer croutons to kitchen cloth, wipe pan
Arrange spinach and rocket on large serving plate
Arrange croutons on top
Heat 2 tbsp grapeseed oil in pan
Fry half the halloumi over medium until golden on both sides
Season very lightly with salt and pepper, keep aside, fry remaining halloumi
Add 1 tbsp oil to pan and fry tomatoes over high heat until skins burst
Arrange halloumi and tomatoes on top of salad
Add 4 tbsp grapeseed oil with the honey and lemon juice to warm pan
Whisk with rubber whisk over medium heat for 30 seconds, season with salt and pepper, drizzle over salad
Sprinkle with parsley
CITRUS SALAD WITH PAN ROASTED CARROTS
Forgive me, everytime I find I can use something to create a pattern, I do it, it's an addiction. Then it ends up looking really old-fashioned and people think I cannot afford to buy new cookbooks. But I am tired of stacking food and I like symmetry. By the way, this salad is delicious.
1 red onion
2 tsp sugar
2 tbsp red wine vinegar
240g small carrots
2 tbsp grapeseed oil
1 tbsp honey
pinch of salt
4 oranges
2 grapefruit
100g soft goat cheese
80 fresh rocket
3 tbsp mixed peppercorns, crushed
Slice onion into thin rings or strips
Mix with sugar and vinegar, let stand for at least 30 minutes
Slice carrots lengthwise into quarters, then into lengths of 6 cm
Heat carrots with oil and honey in pan over high heat
Stir for 1 minute until carrots start to brown
Lower heat and let simmer for 3 to 4 minutes
Season lightly with salt and let cool
Peel oranges and grapefruit and cut into slices
Arrange 6 slices each on 6 individual plates
Arrange onions and carrots on top
Break goat cheese and place on top
Place small bunches of rocket in center of each plate
Drizzle with Dressing and sprinkle with peppercorns
DRESSING:
1/3 cup olive oil
1 tbsp honey
2 tbsp red wine vinegar
1 tsp French mustard
seasalt
freshly ground black pepper
Whisk first 4 ingredients together
Season with salt and pepper
SMALL ROTI WITH GARLIC CREAM SAUCE
This recipe is for 12 small roti, a wonderful snack for 4 to 6 guests. I often double the amounts and serve these as a first course.
1 cup flour
1/2 tsp salt
2 spring onions, chopped
3/4 cup boiling water
grapeseed oil
Mix flour, salt and spring onions in bowl
Make a well in the center of the mixture and add boiling water
Dust work surface with a little extra flour and kneed dough for 1 minute
Form 12 balls and roll out into 12 small roti
Heat enough oil in pan to just cover bottom (medium heat)
Place 2 or 3 roti in pan, press down with spatula
Fry until golden brown on both sides, taking care not to let roti burn
Serve lukewarm or at room temperature with Garlic Cream Sauce
GARLIC CREAM SAUCE
1 garlic bulb, wrapped in oil and oven baked at 170˚C (fan) for 45 minutes
250g cream cheese at room temperature
2 tbsp sour cream
freshly ground black pepper
6 small sprigs of fennel
6 whole spring onions
Mix cream cheese and sour cream in mixing bowl
Cut off top of garlic bulb and squeeze out flesh
Mix into cream cheese mixture
Spoon into 6 small bowls, season with pepper and garnish with fennel
Place bowls on 6 large individual plates
Cut roti in half and arrange next to bowls
Garnish each plate with a spring onion
GOLDEN CAULIFLOWER BLINIS
600g cauliflower
2 tbsp grapeseed oil
3 large brown mushrooms, chopped
1 small onion, chopped
3 eggs, beaten
1 cup self raising flour
1 tsp salt
1 tsp freshly ground black pepper
1/2 tsp ground cumin
1/2 tsp ground paprika
1/2 tsp nutmeg, grated
1 tsp ground turmeric
3 tbsp fresh coriander leaves, chopped
extra grapeseed oil for frying
1 cup Greek yoghurt
3 tbsp fresh herbs, chopped (parsley, coriander leaves, basil)
finely grated zest of 1/4 lemon
Steam cauliflower until cooked, keep aside
Heat 2 tbsp grapeseed oil in pan
Fry mushrooms and onions until cooked
Place cauliflower in mixing bowl and mash with fork
Stir in mushrooms and onion
Beat in eggs
Add flour, salt, pepper, paprika, nutmeg and turmeric, mix well
Stir in 3 tbsp chopped coriander leaves
Heat 3 to 4 tbsp grapeseed oil in pan
Spoon 1 heaped tablespoons batter into pan
(It is best to make no more than 3 to 4 blinis at a time)
Fry 2 to 3 minutes on each side until golden brown, add oil if needed
Place on kitchen towel
Season yoghurt lightly with salt and pepper, stir in chopped herbs and zest
Serve with blinis
JEWEL SALAD
This salad is a complete meal, but also perfect as a beginning to a long, leisurly lunch with many small courses. This is also great to take to work, school or any outing. The vegetables look like tiny, colourful jewels, a playful visual feast!
1 1/2 cup quinoa
3 cups water
1 aubergine
6 small or 4 medium zucchini
1 yellow bell pepper
2 tbsp grapeseed oil
12 cocktail tomatoes
1 tbsp olive oil
juice of 1/2 lemon
seasalt
freshly ground black pepper
6 fresh mint leaves
3 spring onions
Heat quinoa and water in saucepan
Let simmer until all liquid has been absorbed, about 15 minutes
Remove from heat, cover with lid and let stand for 15 minutes
(This is the most important step for perfectly cooked quinoa!)
Cut aubergine, zucchini and bell pepper into small cubes
Heat grapeseed oil in pan and fry vegetables until just cooked and still brightly coloured
Spoon quinoa into mixing bowl and add fried vegetables
Cut tomatoes into quarters and add to quinoa
Stir in olive oil and lemon juice
Season with seasalt and black pepper
Roughly chop mint and spring onions and mix into salad
Serve at room temperature
MUCH LOVED NUT AND SEED LOAF
For years, when you walked into Topsi Venter’s Franschhoek restaurant, a small plate with a few slices of bread was the first thing brought to your table. This was the best bread I have ever tasted and I begged Topsi to let me have the recipe, but never got it. There was a recipe for a similar bread in her cookbook and between that one and my memory of the one I tasted hundreds of times, I arrived at this recipe. To this day, this is the only bread I bake.
2 cups brown bread flour
1 cup Nutty Wheat (3/4 cup plain flour plus 1/4 cup Wheat Bran)
2 tsp bicarbonate of soda
1 tsp salt
1 1/2 cups mixed nuts, chopped
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
2 tsp sesame seeds
2 tsp poppy seeds
1/2 cup grapeseed oil
2 cups plain yoghurt
2 eggs, beaten
2 tbsp honey
Combine ingredients in a large mixing bowl
Work into a sticky dough
Divide between two lightly greased medium bread pans
Bake in oven at 165˚C (fan) for 50 minutes
Cover loosely with foil if breads start to brown too quickly
(I usually serve one loaf immediately and freeze one for later.)
SALMON POTATO CAKES
These are basically old-fashioned croquettes, but I do not have the time on this earth to try and shape these into perfect little logs, so now they enter the dining room as cakes.
500g young potatoes,
cooked or steamed with skins
2 tbsp fresh cream
2 tbsp self raising flour
3 eggs
150g salmon, oven roasted or tinned
pinch of nutmeg
1/2 tsp dried basil
1/2 tsp dried oregano
seasalt
freshly ground black pepper
3 tbps plain flour
3 tbsp fine breadcrumbs
grapeseed oil
Remove half the potato skins
Mash potatoes, mix in cream
Whisk one egg and add to potatoes
Mix in self raising flour
Add salmon, nutmeg, basil and oregano, mix well
Season with salt and pepper
Roll into 2 to 14 balls
Whisk 2 eggs in small bowl
Place flour and breadcrumbs in two more separate bowls
Roll each ball in flour, dip into egg and roll in crumbs
Refrigerate for 30 minutes
Heat 4 to 5 tbsp grapeseed oil in pan over medium heat
Flatten each ball just a little, fry in oil until golden on both sides
SPICY OMELETTE SALAD
This is a robust, picturesque, mouthwatering, satisfying experience that everybody enjoys. Nobody has ever refused this salad.
DRESSING:
1/2 cup olive oil
2 tbsp honey
juice and finely grated zest of 1 small lemon
1 tsp strong mustard
1/2 tsp paprika
seasalt
freshly ground black pepper
2 tbsp chopped coriander leaves
Whisk ingredients together
Cover and let stand for 1 hour
SALAD:
2 red bell peppers
2 tbsp grapeseed oil
3 eggs
2 tbsp milk
seasalt
freshly ground black pepper
pinch of chilli powder (1/8 tsp)
pinch of nutmeg
1 small red cabbage
2 heads of gem lettuce (about 200g)
140g large corn chips
Cut bell peppers into strips
Toss with 1 tbsp grapeseed oil
Arrange on oven tray, bake for a few minutes in oven at 170˚C (fan),
keep aside
Whisk eggs and milk together
Season with seasalt, black pepper, chilli powder and nutmeg
Heat 1 tbsp grapeseed oil over medium heat in non-stick pan,
move pan to cover surface with oil
Pour eggs into pan, bake until top starts to set
Fold over and slide onto a plate or cutting board
Let cool and cut into strips
Cut cabbage and gem lettuce into thin strips
Transfer to serving plate or large shallow bowl
Arrange bell pepper strips and corn chips on top
Arrange omelette slices on top
Drizzle dressing over salad just before serving
SOFT EGG COCKTAIL BITES
PANFRIED BREADS:
3 small square ciabattas (9cm x 9cm)
2 tbsp grapeseed oil
Cut each ciabatta into 4 slices (keep ends to make salad croutons!)
Heat oil in pan over medium heat
Fry 12 slices until golden brown on both sides
Wipe pan with cloth
SOFT SCRAMBLED EGG:
3 eggs
seasalt
1 tbsp grapeseed oil
1 tsp butter
12 chives, chopped
3 tsp green pesto
freshly ground black pepper
6 extra chives for garnish
Whisk eggs and and season lightly with seasalt
Heat oil and butter in pan
Add eggs
As soon as bottom of eggs start to set, push spatula through eggs
Add chopped chives
Remove from heat while 1/3 of eggs are still liquid
Keep moving spatula slowly until eggs are cooked but soft
Spoon teaspoons of egg on top of each slice of bread
Place very small amounts (about 1/8 tsp) of pesto on top of each slice
Season with black pepper
Cut extra chives in half and place on top
Arrange on serving plate
Serve at room temperature
GEISHA POTATOES
500g baby potatoes with skins
1 tbsp finely chopped fresh parsley
1 tbsp chopped fresh dill
1/2 tbsp freshly ground black pepper
250g cream cheese, at room temperature
fresh chives, tied in knots
Cook potatoes and let cool
Stir parsley, dill and pepper into cheese
Halve the potatoes and cut a sliver off the bottoms
Spread cheese mixture over bottom of each potato
Garnish with knotted chives
Season lightly with extra black pepper
PLATE WITH CREAMY CHEESE
Delicious, creamy, dreamy, unusual and simple! Use your best plate!
250g soft cream cheese
250g ricotta
3 tbsp crème fraîche
1/4 tsp seasalt
1/4 tsp freshly ground black pepper
40g pistachio nuts, lightly roasted
40 pomegranate seeds
1 tbsp honey
1 tbsp olive oil
Mix cream cheese, ricotta and creme fraîche together
Season with salt and pepper
Spoon onto serving plate
Sprinkel with nuts and pomegranate seeds
Drizzle with honey and oil
Serve with small toasts, biscuits, crackers or sliced fresh vegetables
BLUEBERRY SALAD
4 large wholewheat tortillas
75g pecan nuts
50g baby spinach
70g fresh rocket
70g fresh watercress
240g blueberries
1/3 cup olive oil
1/3 cup maple syrup
1/2 cup balsamic vinegar
juice of 1 lemon
seasalt
freshly ground black pepper
Cut tortillas into strips and arrange on baking sheet
Bake in oven at 170˚C (fan) until golden brown, this happen very quickly
Coarsely chop nuts, roast in a dry pan
Arrange greens on a large serving plate
Sprinkle nuts and berries over
Arrange tortilla strips on top
Whisk olive oil, syrup, vinegar and juice together
Season with salt and pepper
Sprinkle over salad just before serving
PUMPKIN SEED + PARSLEY PESTO
1/2 cup pumpkin seeds, coarsely chopped
1 cup fresh parsley, coarsely chopped
1/2 cup fresh basil leaves
2 garlic cloves, chopped
1/2 cup Parmesan, grated
1/2 cup + 1 tbsp olive oil
1/4 tsp seasalt
1/4 tsp freshly ground black pepper
Place pumpkin seeds, parsley, basil, garlic and Parmesan into food processor
Pulse a few times until ingredients are finely chopped and mixed
Season with salt and pepper
Add olive oil slowly while food processor runs at a low speed
Cover and store in refrigerator
Serve with mini toasts, sliced vegetables or french fries
