Easy Beetroot Crisps

I have been making an effort to buy more organic vegetables lately. Besides being good for the family I like the idea of supporting smaller, local farmers... and their produce is fantastic! To make life easier I order a weekly veggie bag which I collect from a nearby organic shop every Wednesday and the kids love unpacking it to see what goodies we have for the week ahead.

Minute Steak with Sun Dried Tomato Butter and Teresa's favourite Quick Fry Veggies

Whoa, that recipe title is a bit of a mouthful! Fortunately the name is probably the most complicated part of this dish which is very quick and easy to prepare (ready in under thirty minutes), not to mention low carb. So we are ticking a lot of good boxes here today folks! 

Creamy Butternut Soup

I don't think I could have chosen a better day to share this recipe. The rain is (finally) coming down in buckets outside as Cape Town gets pummelled by a monster storm and right now I can think of no better lunch than a steaming bowl of delicious soup. Preferably followed by a nap. Local schools have been closed for the day due to the storm so there is not much chance of the latter but I will settle for soup! 

Sweet Potato, Butternut and Chevin Tarts

"Paddington thought for a moment. 'I think I'll start in the kitchen,' he said. 'I may make some pastry. Bears like pastry.' "

Excerpt from Paddington and the Busy Day - Michael Bond

I cannot make anything pastry related without thinking of good old Paddington Bear. At the age of one my daughter decided he was the best thing ever - so much so that he was the theme for her second birthday party. (You may remember these marmalade sandwich cookies from a while back.) Her younger brother, now almost two, has followed suit, and we would not dream of tucking him in at night without at least one Paddington adventure to send him off to sleep.

Two scrumptious side dishes: Carrot Salad & Roasted Cauliflower

I am keeping it simple this week with two good all-year-round side dish recipes that I hope you will love as much as I do. And by simple I mean easy - these dishes may not require much effort but they are not at all lacking in the flavour department!

We are all still loving our cauliflower, not so? So when you are not chopping it into cauli rice or wizarding it into pizza this is a fabulous way to prepare it. I love cauliflower in all forms but there is something wonderful about the texture and flavour of cauliflower that has been roasted in the oven, rich and almost buttery. The first time I made this dish I just about ate half a tray on my own!

French Onion Soup

Bonjour! One the best things about the onset of Autumn and the chillier weather is that I get to eat soup all the time! Yes, I actually get rather excited about this. I try to make a couple of big batches of different flavours, and then freeze them in portions so that I always have some on hand for quick lunches. (If only I was that organised with all my meals!)

BRIE, FENNEL & TOMATO TARTS

A few weeks ago I started buying a weekly fruit and veggie bag from an organic shop close to home. This is something I have been intending to try out for a very long time. Having small children has made me more aware of what we as a family are eating and this has been my main motivating factor for giving the weekly organic bag a go. I love that we are getting seasonal, locally grown produce and enjoying food without any nasties in it.

Mushroom Soup with Chevin and Thyme Toasts

Soup has been on the menu just about every day lately, it has become my lunchtime staple. There is something very satisfying about making it from scratch and this particular recipe includes two of my favourite food groups - mushrooms and cheese. Those are definitely food groups by the way.  

BABY MARROW, SUNDRIED TOMATO and CHEVIN TART

Life feels like a bit of a blur at the moment. I am sure many of you can relate - from the moment I open my eyes in the morning to the minute I collapse into bed each evening I am on the go, moving from one pressing task to the next. Sometimes you just really need to stop and smell the pastry.. err, I mean roses. Weekends are a good time for this when things are (sometimes) a little less frantic and rushed, and there is a bit more time for some leisurely cooking. 

The Knorr Flavourful Goodness Experience

Last Thursday I was invited to attend the Knorr Flavourful Goodness Experience at the SA Chef's Training Academy in Observatory. Food bloggers, nutritionists and members of the media were invited to "rediscover the joy of simple family cooking" along with familiar face Chef Wendy and the Unilever team. 

Rainbow Nation Quinoa Salad

Hello lovely readers, it's good to be back! There have been lots of exciting things going on recently - I have been very busy juggling the launch of a new business along with home and family life. All whilst enjoying the ups and downs of my first trimester! (Imagine my thrilled, albeit slightly green face here.) 

Falafel with Minted Tahini Yoghurt

When it comes to chickpeas there seem to be 2 distinct camps - you either love 'em or hate 'em! Personally, I could eat them everyday, but I know plenty of people who would not touch them. Not even with a very, very long barge pole. 

Mushroom and Chevin Pithivier

In exactly one week my dearest younger sister will be boarding an airbus and making her way from Old Blighty down to Cape Town. It has been two and a half years since I last saw her and to say that I am excited could be the understatement of the year! The prospect of having the whole family together to celebrate Christmas fills me with glee and over the past few weeks I have been poring over my cookbooks looking for inspiration for the feast I will be preparing for everyone on Christmas Eve.

Two Oceans Simple Snacking Challenge

Last month I received an invitation to participate in the Two Oceans Simple Snacking Challenge, where Western Cape food bloggers were challenged to create a tasty snacking solution for four people with a budget of R100. The prize is a 2 night stay at Paternoster's Strandloper Ocean Boutique or Birkenhead House in Hermanus, how could I say no? 

Grilled Veggies with Za'atar Yoghurt

This last month seems to have flown by in a furry of activity, and I've popped my head up to find that we are in November already with the weather warming up and Christmas trees springing up all around me! It has been a very eventful month - I have attended various events including the launch of the stunning new NoMU Baking Kit range, a fun "Cook With Spice" workshop and a delightful evening at Sinns Restaurant with the Come Wine With Me bunch. My family and I also managed a very short but lovely trip up the east coast to Hermanus. This in between all of the usual running around and family commitments - I'm sure you know how it goes!

Carrot and Coriander Soup

If the weather where you are is anything like it is in Cape Town, then you've come to the right place! This recipe came about on a chilly Thursday afternoon - I was craving something warm, spiced, filling but not too heavy...in other words, a hearty home made soup! So I grabbed my chopping board and went about throwing some of my favourite flavours and ingredients into a pot and this was the result - my carrot and coriander soup.

I was really pleased with the way this turned out, the soup is thick and hearty, full of flavour and packed with healthy veggies and lentils. It also freezes well and I've packed a few containers away in the freezer for quick weekday lunches.

If you're feeling lavish you could serve this up with a swirl of cream, but I like to finish it off with a few fresh coriander leaves. It's delicious as is but you could also serve it with some warmed crusty bread, I feel less chilly just thinking about it!

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CARROT and CORIANDER SOUP

Makes 1.6 litres

15ml sunflower oil
1 teaspoon ground cumin
1/2 teaspoon medium curry powder
1 red onion, chopped
3 cloves of garlic, chopped
700g medium carrots, peeled and sliced
400g tin peeled and chopped tomatoes
1 litre vegetable stock
1 tin of lentils, drained (drained weight 244g)
1/3 cup fresh coriander leaves (no stalks) + extra to garnish
salt and pepper to season

Step 1.) Heat the sunflower oil in a pot, then add the ground cumin and curry powder and cook gently for 1-2 minutes.

Step 2.) Add the red onion and garlic and saute for 2 minutes.

Step 3.) Add the carrots and cook for a further 2 minutes.

Step 4.) Stir in the tin of tomatoes, then add the vegetable stock and allow everything to simmer until the carrots are just soft, stirring occasionally. This should take 20-30 minutes.

Step 5.) Add the lentils and simmer for a further 5 minutes.

Step 6.) Take the pot off the heat and stir in the coriander leaves. Use a stick blender or food processor to blitz the soup to the desired consistency - I like to blitz mine just until most of the carrot slices are blended in so it still has some texture, but you could make it smoother if you prefer.

Step 7.) Season to taste with salt and pepper and serve topped with a few fresh coriander leaves and some crusty bread on the side.

Angelfish with Steamed Asparagus and Lime Beurre Blanc

Bonjour! We're getting ever so slightly posh this week with a little help from our French friends. This is the kind of meal usually reserved for those occasions when I have an evening out and can enjoy my dinner at a restaurant, but it's surprisingly simple and perfect for when you want to prepare something extra special at home.

Beurre blanc if you didn't know is a creamy, butter sauce. It is extremely versatile and can be prepared in many ways - you could add herbs, stock or even red wine. The variations are almost endless, and this is my version.

Beurre blanc is the perfect accompaniment to seafood and green veg, and I paired it with what I had in the fridge at the time - angelfish and asparagus on this occasion  You could enjoy it with tuna or salmon (my favourite) and other green veggies like green beans and broccoli.  You could also serve it with crushed baby potatoes or mash if you like. 

Although the components of this dish are fairly straightforward it's the timing that can be tricky. You'll want to have everything ready to be plated at the same time, especially the sauce which should be served immediately. 

If you follow the instructions below you shouldn't have any problems making the beurre blanc, but please take note of a few things:  you should make sure that your butter is cold as this will help prevent the sauce from splitting. Once it has been cubed return it to the fridge until you're ready to use it. If the sauce does split remove it from the heat immediately and beat a tablespoon of the sauce in a cold bowl. Gradually add the rest of the sauce beating continuously until it is creamy again. Be sure to taste the sauce before serving. The acid and the butter should be balanced with neither overpowering the overall flavour.

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ANGELFISH WITH STEAMED ASPARAGUS       

and LIME BEURRE BLANC

Serves 4

40ml white wine vinegar

40ml dry white wine
2 whole black peppercorns
1/2 teaspoon lime juice

2 teaspoons sliced spring onion
400g asparagus
4 angelfish fish fillets
olive oil 
salt
pepper

120g butter, cubed

Step 1.) Place the white wine vinegar, white wine, peppercorns, lime juice and spring onions in a small saucepan over a medium heat. Allow the mixture to boil until it has reduced to approximately 10ml (2 teaspoons).

Step 2.) While the vinegar mixture is boiling wash and trim the asparagus and steam until bright green and tender. This will take 5-6 minutes.

Step 3.) Drizzle the fish fillets with olive oil, season with salt and pepper and grill or pan fry for a few minutes on each side until just cooked and flaky.

Step 4.)  Finishing the sauce: once the liquid has reduced in step 1, take it off the heat and remove the spring onion pieces. Whisk in 2 cubes of chilled butter, and once melted return the saucepan to the stove on a very low heat. Gradually whisk the remaining butter into the sauce, one or two pieces at a time, only adding new pieces once the previous ones have almost melted. Be sure to whisk the sauce continuously and don't allow it to get too hot or the sauce will liquefy. Remove from the heat as soon as all the butter has been added. Season to taste with salt. Note: if the sauce is too tart for your liking you can always add more butter.

Step 5.) Season the steamed asparagus with some salt and plate along with the fish and beurre blanc. Serve immediately.