Bokkom, Lemon & Basil Risotto with Fried Aubergine Slices

We recently visited Paternoster and while there I had a delicious dish of homemade pasta sheets layered with chillies, bokkoms and toasted breadcrumbs. In fact I was so taken with the bokkom flavour, that I bought some to take home with me (vacuum packed to give our nostrils a fighting chance...). I confess, they were lying on the kitchen counter for a few days, staring at me accusingly, then I unceremoniously dumped them in the kitchen cupboard, for later usage.

A few days later I started scouring the internet and racking my brain for risotto ideas and happened upon a recipe for a risotto with anchovies, mint and fried aubergines. And so I started thinking that bokkoms (at least to me) are somewhat similar to anchovies and wouldn't the preserved lemon that I made for the previous Daring Cooks challenge be a perfect complement to the flavours?

However I had another hurdle awaiting me  - the challenge demanded that we make our own stock. Yes, from scratch. At first I wanted to take the easy way out and make some vegetable stock. I really did not feel up to handling a chicken carcass. In the end though, I bullied myself into roasting a chicken (my first time) and making stock from the chicken bones and reserved skin. The things I do in the name of science... I stuffed the chicken with one of my preserved lemons which infused the whole bird with a deliciously lemony flavour. That was enough to convince me to make a lemony chicken stock too.

It was a simple affair really - add chicken bones, reserved skin, remainder of preserved lemon (plus some extra) and the leftover chicken juices at the bottom of the roasting pan to a pot, add a roughly chopped carrot and celery stalk, some onions, a bit of salt and top up with water. And voila! In about three hours you have a flavourful chicken stock. And it makes your whole house smell pretty good too.

As for the risotto - it was heavenly. The bokkoms added just the right note of saltiness and bite to the creamy risotto and the preserved lemon peel and basil delivered the final touches. I will admit that I never could understand the hype about homemade chicken stock, but I think it really made a difference in the end result. Bon appetit!

Oh and before I forget, the official challenge checking line:

The 2010 March Daring Cooks challenge was hosted by Eleanor of MelbournefoodGeek and Jess of Jessthebaker. They chose to challenge Daring Cooks to make risotto. The various components of their challenge recipe are based on input from the Australian Masterchef cookbook and the cookbook Moorish by Greg Malouf.

Bokkom, Lemon & Basil Risotto with Fried Aubergine Slices

Adapted from About.com: Homecooking

Inspired by a meal prepared by Sardines on Toast (blogger/chef at Oep ve Koep, Paternoster)

Serves 4

1 medium aubergines, cut into strips

3 tbsp olive oil

1 onion, finely chopped

1/2 tsp minced garlic

2 bokkoms, sliced finely*

1 3/4 cups arborio rice

1/2 cup dry white wine

6 cups lemon chicken stock

3 tbsp fresh basil, chopped

3 tbsp butter

1 tsp preserved lemon peel

1. In a large saucepan, heat two tablespoons of the olive oil over medium-high heat, add the aubergine and fry until well browned and tender, about 8 - 10 minutes. Reduce the heat as needed to keep the aubergine from burning.

2. Heat the rest of the oil in a large saucepan, add the onion, garlic and bokkoms and saute for 2 minutes. 

3. Add rice and stir for a few minutes to coat the rice with oil.

4. Add wine and bring to a boil over medium high heat. Stir constantly until all the wine is absorbed. 

5. Add the chicken stock, a half cup at a time, stirring until the liquid is absorbed before adding more stock. The whole process will take about 20 -25 minutes for the rice to be cooked al dente. 

6. Stir in the basil, butter and lemon peel. Spoon the risotto into individual serving bowls, and arrange the fried aubergine slices on top. Sprinkle with more basil and lemon peel if desired. Serve at once. 

* If you aren't lucky enough to be able to personally buy some bokkoms (dried salted mullet) on the West Coast of South Africa, I would imagine that you might be able to get away with using bacalao (dried salted cod). I have not tasted bacalao myself though, so you might want to use your own discretion on that one. Otherwise, use anchovies as per the original recipe.

Rosemary, Grape and Blue Cheese Focaccia

I actually made this a while ago, but then the photo got "lost" in my archives and I somehow never got around to posting it. Unlike my organisational system though, this focaccia is truly excellent! Soft and chewy, with a great flavour hit from the grapes and blue cheese. It is gooooooooooooood. 

Let me repeat that, because you need to believe it: It.Is.GOOD. 




If you've ever doubted this combo, do yourself a favour and give it a try. You will not look back. And if you phone now... well, since this is not an infomercial you won't get an extra hunk of cheese, but you will get some pretty awesome compliments from whomever gets to taste this. And that's a moneyback guarantee.

(For my fellow South Africans: This would make a kickass substitute for the usual braaibroodjies on a lazy summer day)

Rosemary, Grape and Blue Cheese Focaccia
Adapted from Food & Wine

Makes 1 x 25cm diameter focaccia
Serves 2 - 4 as snack or light lunch

1 1/2 - 2 cups white bread flour
10g instant dry yeast
3/4 cup luke warm water
1 tbsp rosemary, finely chopped
1 tsp minced garlic
1 tbsp sugar
1/2 tsp salt
1/4 tsp freshly ground black pepper
a bunch of seedless red grapes, halved
70g blue cheese
1 tsp olive oil, to drizzle
a handful of fresh chives, chopped

1. In a large bowl, mix 1 cup of flour together with the yeast, water, rosemary, garlic, sugar, salt and pepper. Turn out onto a floured surface, and, adding the rest of the flour gradually, knead until smoothForm dough into a ball, grease with olive oil and transfer back into a clean bowl. Cover bowl with clingwrap and allow to rise for 1 - 2 hours. Dough should be double in volume.
2. Meanwhile, pre-heat oven to 220C. Grease a 25cm diameter round pie dish, then pull and stretch the dough to fit snugly into the dish. Make indentations haphazardly all over the surface of the dough with your fingers, then place the grapes into the indentations. Sprinkle with a little bit of salt.
3. Place focaccia into the oven and bake for 12 minutes, or until it is golden. Sprinkle blue cheese on top, and drizzle lightly with olive oil. Return to the oven for 2 or 3 minutes to melt the cheese.
4. Remove from oven, sprinkle with chives and cut into wedges. Serve while still warm.

Nutritional info (for the whole focaccia): Calories 421.3, Total fat 9.6 g, Saturated fat 4.8 g, Polyunsaturated fat 1.0 g, Monounsaturated fat 3.0 g, Cholesterol 17.5 mg, Sodium 327.9 mg, Potassium 198.2 mg, Total carbohydrate 68.4 g, Dietary fiber 2.0 g, Sugars 9.0 g, Protein 14.8 g


Good source of: Selenium 50.4 %, Thiamin 43.9 %, Folate 33.3 %, Manganese 33.0 %, Niacin 31.5 %, Riboflavin 29.5 %, Iron 20.4 %,Calcium 14.0 %

Fresh (homemade) pasta ribbons with herbs

Don't you just hate it when work gets in the way of your extra-curricular activities? That is the fate that I've been battling for the past week or so. Work work work, with little time for blogging. But the deadline has gone, the load has lightened and I'm back to blogging with a bang!


 

Now I'm not a big pasta person. Sure I like it (of that there's plenty evidence on this blog), but I generally only make it about once every two weeks or so. Mostly because it's a quick, easy & satisfying meal. And it generally pleases all palates. Not necessarily because I can't get enough of the pasta taste.

But dear readers, I have come to my senses. Or more accurately, homemade pasta has brought me to my knees.

To call this by the same name as the mass produced noodles that masquerade as the real thing, should be classified as an offense. For this is in another category all together. It is soft and chewy all at the same time, with an amazing mouthfeel. The texture is something I cannot describe to you, except to say that it's satisfyingly filling and almost "meaty". Without being dense in any way. If that makes any sense.

I fear sense has left me upon meeting with the real thing though... Currently my thoughts are consumed with only one question: "Please sir, can I have some more?"

Fresh (homemade) pasta ribbons with herbs

Source: Raccoon  & Lobster

Serves 6 - 8

4 large eggs

3 cups all-purpose flour

1 ttbsp olive oil

a handful fresh herbs of your choice, chopped (I used vietnamese coriander)

½ teaspoon salt

water as needed (I used about 1/4 cup)

1. Combine eggs, flour, oil, herbs and salt with just enough water to allow everything to come together in a ball. Gently knead until the dough is smooth and elastic, adding extra water or flour if necessary.

2. Cover with clingfilm and let rest for 20 - 30 minutes. Divide dough into four roughly equal pieces, then roll each piece out very thinly using a rolling pin. Cut into long ribbons using a pizza cutter. (Alternatively use a pasta machine).

3. Hang noodles up to dry slightly (5 - 10 minutes), then cook as you normally would, bearing in mind the fresh pasta will only take about 6 minutes to cook. Alternatively, dry longer until crisp, then remove and keep in airtight containers.

Nutritional info (per serving, based on 6 servings): Calories 302.7, Total fat 6.8 g, Saturated fat 1.8 g, Polyunsaturated fat 0.9 g, Monounsaturated fat 3.1 g, Cholesterol 143.3 mg, Sodium 47.7 mg, Potassium 107.4 mg, Total carbohydrate 48.1 g, Dietary fiber 1.7 g, Sugars 0.2 g, Protein 10.6 g

Good source of: Selenium 44.9 %, Thiamin 34.1 %, Folate 32.5 %, Riboflavin 28.1 %, Iron 18.8 %

Broccoli-Cauliflower with Cheesy Spinach Béchamel

(Sformato di Cavolfiore e Broccolo con Balsamella di Spinaci)

It's not that I don't like broccoli and cauliflower. It's just that it's difficult to find recipes that really allow them to shine. Know what I mean? I mean sure, there's your basic steamed broccoli/cauliflower with a white sauce. Booooooooooooooring. 

 Or you could throw them into a stirfry - that at least showcases their nice crunchy texture and colour. 

Or, you could do as No Special Effects does and turn them into superstars in this deliciously creamy cheesy side-dish from Bon Appetit. Because once you've laid eyes on this mister and inhaled it's awesome aroma... well, there's no turning back, now is there?

Broccoli-Cauliflower with Cheesy Spinach Béchamel

Adapted from No Special Effects

Serves 6 - 8 as a side-dish

1 small head of broccoli, broken into small florets

1 small head of cauliflower, broken into small florerets

1 bunch (about 350g) fresh spinach

3 tbsp butter

1/4 cup flour

2/3 cup milk + another 1/3 cup

1 tsp minced garlic

1/4 tsp freshly grated nutmeg

50g freshly grated Parmesan cheese

50g cheddar, grated

salt & pepper to taste

1. Fill a large saucepan with salted boiling water, add the cauliflower and broccoli and cook for a few minutes until just tender but still rather crispy. Remember they are going to be cooked in the oven again so don't overcook them. Immediately drain them in a colander (reserving 2/3 cup of the cooking liquid) and rinse with cold water to halt the cooking process. Set aside.

2. Next - steam/cook/microwave your spinach leaves for a few minutes until wilted, then drain and chop finely in a food processor. Set aside.

3. Now preheat your oven to 180C and then start making your bechamel sauce - melt the butter in the same large saucepan you used for the veggies, then add the flour. Stir to combine and gradually add the milk, stirring all the while to get rid of any lumps. Add the reserved water and cook, stirring continously until the sauce thickens.

4. Turn the stove off, and add the cheese. Stir until the cheese has melted into the sauce, then add nutmeg and season with salt & pepper. Add the spinach, stir to combine. Lastly add the cauliflower and broccoli. At this stage you might want to add an extra 1/3 cup of milk just to loosen things up a bit. I did and I think the end result turned out creamier for it.

5. Transfer the mixture to a 27 x 17 cm ovenproof casserole and bake for 35 minutes at 180C. Turn the heat up to 200C and return to the oven for another 10 minutes to brown on top.

Nutritional info (per serving): Calories 195.7, Total fat 10.9 g, Saturated fat 6.6 g, Polyunsaturated fat 0.7 g, Monounsaturated fat 2.8 g, Cholesterol 29.0 mg, Sodium 313.3 mg, Potassium 825.0 mg, Total carbohydrate 16.2 g, Dietary fiber 5.9 g, Sugars 2.0 g, Protein 12.0 g

Good source of: Vitamin C 221.5 %, Vitamin A 125.1 %, Folate 53.2 %, Manganese 40.2 %, Calcium 30.1 %, Phosphorus 21.9 %, Vitamin B6 21.8 %, Riboflavin 19.2 %, Magnesium 19.8 %,

Italian White Bean Stew

I've gone and done it. Taken a pure wholesome dish by Vegan Dad and bastardized it with the addition of bacon. Yes, those crispy bits from formerly cute little piglets. But come on now, doesn't everything taste better with bacon? No I'm serious about that - I had the pleasure of tasting chocolate covered bacon in Hermanus 2 weekends ago and let me tell you it was a glorious thing. I was skeptical at first, I'm not gonna lie to you, but when I tasted that first biteful of salty crispy bacon and sweet creamy chocolate... well! It was like discovering a dirty little secret. And we all know how good those are, right?

But I digress. Because this has nothing to do with bacon and chocolate. Just a big bowlful of flavourful beans with a little bit of bacon to perk them up. Now doesn't that sound perfect for a lazy weekend?

Italian White Bean Stew

Adapted from Vegan Dad 

Serves 4 - 6

1 1/2 cups dried cannelini/white haricot beans

4 cups water

1 tbsp olive oil

2 medium onions, chopped

2 tsps minced garlic

125g extra-lean bacon, chopped

1 celery stalk, finely diced

2 medium carrots, finely diced

2 bayleaves

1/2 tsp dried red chilli flakes

salt & pepper to taste

1 tin of chopped tomatoes

3/4 cup of white wine

1 tbsp tomato paste

a squirt of lemon juice

1. Place beans in a microwaveable container and cover with water. Microwave on high for 50 minutes.

2. Meanwhile saute onion, garlic and bacon over medium-high heat for a minute or two. Add celery and carrot and cook another 5 minutes or until starting to soften.

3. Add beans, bayleaves, tomatoes, tomato paste, chilli flakes and wine and stir to combine. Season to taste, cover and cook for another 20 minutes until the beans and veggies are tender. Add a squirt of lemon juice and serve on a bed of creamy polenta or with some deliciously crusty bread.

Note: The quantity of dried beans is equal to about 2 1/2 cups of cooked beans if you want to take a shortcut and use a tin. No shame in that.

Nutritional info (per serving): Calories 284.6 , Total fat 4.3 g, Saturated fat 0.9 g, Polyunsaturated fat 0.5 g, Monounsaturated fat 2.1 g, Cholesterol 0.0 mg, Sodium 116.1 mg, Potassium 917.7 mg, Total carbohydrate 38.2 g, Dietary fiber 8.5 g, Sugars 2.6 g, Protein 19.3 g

Good source of: Vitamin A 61.1 %, Manganese 50.3 %, Iron 26.4 %, Folate 26.2 %, Magnesium 21.3%

Spaghetti a la Carbonara

One mouthful and I was addicted. I can't believe I'd never had it before Wednesday - of course I'm talking about that silky-smooth-richness that is carbonara sauce.

The venue: Primi Piatti.
The diners: myself, TheHusband and my parents.
The verdict: OhMyGoodnessIHaveBeenMissingOutWhyDidn'tAnyoneTellMeAboutThis?

Of course I had to find a recipe to re-create this classic in my own kitchen. A google search rendered loads of recipes for Carbonara, some using cream (not traditional), some wine (a must), some cooking the eggs slightly, others not at all. Amateur Gourmet's recipe seemed the easiest to follow and posed the least risk of accidentally scrambling your eggs - a horror that befalls many when making Carbonara. I did adapt it slightly - most notably adding spring onions to the mix. Not sure how traditional that is, but that's how I fell in love with them at Primi, so spring onions, in my mind at least, were essential.

So here's how I made mine last night:

Spaghetti a la Carbonara

Serves 2 (people in love with each other & Carbonara)

250g (1/2 lb) spaghetti
1 tbsp olive oil
125g (4 oz) bacon, chopped
1 tsp minced garlic
1 cup dry white wine
4 spring onions, chopped
2 eggs, at room temperature
50g (about 1/3 cup) grated parmesan cheese
salt & freshly ground black pepper to taste
a handful of French chives

1. Bring salted water to the boil in a medium-sized pot. Add spaghetti, lower heat and simmer for 8 - 10 minutes, until cooked to your liking.
2. In a seperate frying pan, cook bacon over high heat in the olive oil until crispy. This should take about 3 - 5 minutes. Add garlic and cook for just a minute more to release the flavours, then immediately add 1/2 cup of white wine. Cook over medium-high heat until all the liquid has evaporated (another about 5 minutes).
3. Add the spring onions to the bacon, together with the rest of the white wine (1/2 cup). Lower heat and simmer until most of the liquid has evaporated.
4. Meanwhile, break the eggs into a big bowl, whisk lightly. Add parmesan and whisk again to combine.
5. By this time both the bacon and spaghetti should be done. Working quickly, drain your spaghetti (but reserve about 1/2 cup of the cooking liquid) and immediately add to the eggs. Stir fast for a minute or two until the sauce thickens. Add bacon as well as the reserved cooking liquid to loosen the pasta. Snip a handful of french chives into the pasta, season with a little bit of salt and lots of black pepper and serve immediately.

Prepare to become addicted...

Nutritional info (Per Serving) : Calories 844.4 Total Fat 26.7 g Saturated Fat 9.3 g Polyunsaturated Fat 2.8 g Monounsaturated Fat 11.8 g Cholesterol 323.0 mg Sodium 1,279.5 mg Potassium 500.1 mg Total Carbohydrate 100.6 g Dietary Fiber 3.1 g Sugars 0.0 g Protein 46.3 g

Good source of: Selenium 76.0 %, Calcium 38.5 %, Phosphorus 38.5 %, Riboflavin 32.3 %, Folate 30.0 %, Thiamin 20.5 %

Spaghetti a la Carbonara

One mouthful and I was addicted. I can't believe I'd never had it before Wednesday - of course I'm talking about that silky-smooth-richness that is carbonara sauce.

The venue: Primi Piatti.
The diners: myself, TheHusband and my parents.
The verdict: OhMyGoodnessIHaveBeenMissingOutWhyDidn'tAnyoneTellMeAboutThis?

Of course I had to find a recipe to re-create this classic in my own kitchen. A google search rendered loads of recipes for Carbonara, some using cream (not traditional), some wine (a must), some cooking the eggs slightly, others not at all. Amateur Gourmet's recipe seemed the easiest to follow and posed the least risk of accidentally scrambling your eggs - a horror that befalls many when making Carbonara. I did adapt it slightly - most notably adding spring onions to the mix. Not sure how traditional that is, but that's how I fell in love with them at Primi, so spring onions, in my mind at least, were essential.

So here's how I made mine last night:

Serves 2 (people in love with each other & Carbonara)

250g (1/2 lb) spaghetti
1 tbsp olive oil
125g (4 oz) bacon, chopped
1 tsp minced garlic
1 cup dry white wine
4 spring onions, chopped
2 eggs, at room temperature
50g (about 1/3 cup) grated parmesan cheese
salt & freshly ground black pepper to taste
a handful of French chives

1. Bring salted water to the boil in a medium-sized pot. Add spaghetti, lower heat and simmer for 8 - 10 minutes, until cooked to your liking.
2. In a seperate frying pan, cook bacon over high heat in the olive oil until crispy. This should take about 3 - 5 minutes. Add garlic and cook for just a minute more to release the flavours, then immediately add 1/2 cup of white wine. Cook over medium-high heat until all the liquid has evaporated (another about 5 minutes).
3. Add the spring onions to the bacon, together with the rest of the white wine (1/2 cup). Lower heat and simmer until most of the liquid has evaporated.
4. Meanwhile, break the eggs into a big bowl, whisk lightly. Add parmesan and whisk again to combine.
5. By this time both the bacon and spaghetti should be done. Working quickly, drain your spaghetti (but reserve about 1/2 cup of the cooking liquid) and immediately add to the eggs. Stir fast for a minute or two until the sauce thickens. Add bacon as well as the reserved cooking liquid to loosen the pasta. Snip a handful of french chives into the pasta, season with a little bit of salt and lots of black pepper and serve immediately.

Prepare to become addicted...

Nutritional info (Per Serving) : Calories 844.4 Total Fat 26.7 g Saturated Fat 9.3 g Polyunsaturated Fat 2.8 g Monounsaturated Fat 11.8 g Cholesterol 323.0 mg Sodium 1,279.5 mg Potassium 500.1 mg Total Carbohydrate 100.6 g Dietary Fiber 3.1 g Sugars 0.0 g Protein 46.3 g

Italian Sausages

Impromptu dish, thrown together a few nights ago when I felt like some comfort food (and preferably with as little effort as possible). Of course, I just had to grab the fennel that the store had on offer and I think it complemented the other ingredients very nicely. I served this with polenta and rocket (aragula) and it was delicious!

Italian Sausages

Serves 5 - 6

1 tablespoon olive oil
2 teaspoons crushed garlic
1 medium onion, sliced in rings
3 small bulbs of fennel, sliced into rings (reserve a few of the leaves, and chop those as well)
2 packs cocktail pork sausages (about 400 - 500g)
1 punnet mushrooms (250g), halved
1/3 cup sweet white wine
2 tablespoons dried aniseed
balsamic reduction to drizzle over
salt & pepper to taste

1. Preheat oven to 180C. Meanwhile, heat oil in a frying pan, add the garlic & onion and saute gently until the onion starts to soften, add the fennel rings, saute another 2 - 3 minutes. Lastly add the sausages, cook for a few minutes more to lightly brown them on the outside.
2. Spoon the sausages, onions & fennel into an ovenproof dish. Mix in the mushrooms and pour the white wine over.
3. Bake for about 30 minutes, then sprinkle the aniseed and balsamic reduction over and season with salt&pepper to taste. Bake for another 30 minutes, turning the sausages once to brown evenly. It is ready when the fennel is soft.
4. Serve with polenta and optionally a few rocket leaves.

Nutritional info (Per Serving) : Calories 384.7, Total Fat 28.6 g Saturated Fat 9.6 g Polyunsaturated Fat 3.6 g Monounsaturated Fat 13.6 g Cholesterol 62.5 mg Sodium 669.7 mg Potassium 914.5 mg Total Carbohydrate 14.6 g Dietary Fiber 4.9 g Sugars 0.9 g Protein 15.0 g

Good source of: Selenium 36.5 %, Thiamin 35.4 %, Vitamin C 32.7 %, Niacin 26.4 %, Phosphorus 22.7 %

Italian Sausages

Impromptu dish, thrown together a few nights ago when I felt like some comfort food (and preferably with as little effort as possible). Of course, I just had to grab the fennel that the store had on offer and I think it complemented the other ingredients very nicely. I served this with polenta and rocket and it was delicious!

Serves 5 - 6

1 tablespoon oil
2 teaspoons crushed garlic
1 onion, sliced in rings
3 small bulbs of fennel, sliced into rings (reserve a few of the leaves, and chop those as well)
2 packs cocktail pork sausages (about 400 - 500g)
1 punnet mushrooms (250g), halved
1/3 cup sweet white wine
2 tablespoons dried aniseed
balsamic reduction to drizzle over
salt & pepper to taste

1. Preheat oven to 180C. Meanwhile, heat oil in a frying pan, add the garlic & onion and saute gently until the onion starts to soften, add the fennel rings, saute another 2 - 3 minutes. Lastly add the sausages, cook for a few minutes more to lightly brown them on the outside.
2. Spoon the sausages, onions & fennel into an ovenproof dish. Mix in the mushrooms and pour the white wine over.
3. Bake for about 30 minutes, then sprinkle the aniseed and balsamic reduction over and season with salt&pepper to taste. Bake for another 30 minutes, turning the sausages once to brown evenly. It is ready when the fennel is soft.
4. Serve with polenta and optionally a few rocket leaves.

Italian Cherry Tomato and Mushroom Pasta with an Indian Twist

(No photo - yet)

Just a bit of experimenting in the kitchen, felt like something light and meatless and these were the ingredients I had on hand. Turned out exquisitely even though I wasn't expecting much. The cumin seeds really makes the other flavours pop.

Italian Cherry Tomato and Mushroom Pasta with an Indian Twist

olive oil

1 onion, chopped

1 teaspoon chopped garlic

1/2 teaspoon cumin seeds

250g small button mushrooms

250g cherry tomatoes, halved if neccessary, smaller ones left whole

1 tbsp sugar

1/2 teaspoon dried mint

salt & pepper to taste

1 - 2 tbsp basil pesto

1 - 2 tbsp cream

100g rocket

2 tbsp capers

1. Saute onion, garlic and cumin seeds in oil until translucent

2. Add button mushrooms, saute for a few minutes, until starting to soften

3. Add tomatoes, sugar, mint, salt & pepper, turn heat down and simmer for 10 - 15 minutes

4. Add cooked spaghetti, pesto and cream

5. Finally stir rocket & capers through, let sit until rocket wilts

6. Serve immediately, sprinkled with a little bit of cheese - I used boerenkaas with mustard

seeds to great effect, but I suspect fontina would work equally well.

Italian Cherry Tomato & Mushroom Pasta with an Indian Twist

Just a bit of experimenting in the kitchen, felt like something light and meatless and these were the ingredients I had on hand. Turned out exquisitely even though I wasn't expecting much. The cumin seeds really makes the other flavours pop.

olive oil
1 onion, chopped
1 teaspoon chopped garlic
1/2 teaspoon cumin seeds
250g small button mushrooms
250g cherry tomatoes, halved if neccessary, smaller ones left whole
1 tbsp sugar
1/2 teaspoon dried mint
salt & pepper to taste
1 - 2 tbsp basil pesto
1 - 2 tbsp cream
100g rocket
2 tbsp capers

1. Saute onion, garlic & cumin seeds in oil until translucent
2. Add button mushrooms, saute for a few minutes, until starting to soften
3. Add tomatoes, sugar, mint, salt & pepper, turn heat down and simmer for 10 - 15 minutes
4. Add cooked spaghetti, pesto and cream
5. Finally stir rocket & capers through, let sit until rocket wilts
6. Serve immediately, sprinkled with a little bit of cheese - I used boerenkaas with mustard
seeds to great effect, but I suspect fontina would work equally well.

Squid Ink Tagliolini

Found these black strings of pasta in a little shop in town the other day, and I just had to snap it up. Had no idea at the time what I would do with it, as I've never had it before. Searched a bit on the internet, but, though I saw some interesting recipes, nothing really grabbed me. 


So I decided to wing it and hope for the best. This is what I came up with and it tasted pretty damn good, if I do say so myself (although I have to admit, the pasta didn't really taste any different to normal pasta!)

Squid Ink Tagliolini

serves 2

good handful squid ink tagliolini
approx 2 large handfuls sundried tomatoes, marinated in oil or soaked in hot water for a few minutes
125 ml cream
1/4 cup dry white wine (I used a chenin blanc)
1 tin smoked mussels
1 tin smoked oysters
freshly ground black pepper, to taste
handful fresh basil leaves, chopped

1. Cook the tagliolini in plenty of salted boiling water. I added the drained oil from the tin of mussels, which seemed to add nicely to the flavour.
2. Put the sundried tomatoes in a food processor and blend until smooth. Spoon into a saucepan and warm up, adding the cream. Stir until well combined, add the wine and cook for about 5 minutes or so to give the flavours a chance to blend. Add the drained mussels, oysters and black pepper.
3. When the pasta is done, drain and drizzle with some olive oil.
4. Divide the pasta into individual bowls, spoon over the sauce and sprinkle over some chopped basil.

Nutritional info (per serving): Calories 794.4 Total Fat 18.4 g Saturated Fat 7.9 g Polyunsaturated Fat 0.8 g Monounsaturated Fat 2.5 g Cholesterol 82.4 mg Sodium 940.0 mg Potassium 196.8 mg Total Carbohydrate 115.6 g Dietary Fiber 2.9 g Sugars 17.0 g Protein 36.7 g

Squid Ink Tagliolini

Found this in a little shop in town the other day, and I just had to snap it up. Had no idea at the time what I would do with it, as I've never had it before. Searched a bit on the internet, but, though I saw some interesting recipes, nothing really grabbed me. So I decided to wing it and hope for the best. This is what I came up with and it tasted pretty damn good, if I do say so myself (although I have to admit, the pasta didn't really taste any different to normal pasta!):

serves 2

good handful squid ink tagliolini
approx 2 large handfuls sundried tomatoes, marinated in oil or soaked in hot water for a few minutes
125 ml cream
1/4 cup dry white wine (I used a chenin blanc)
1 tin smoked mussels
1 tin smoked oysters
freshly ground black pepper, to taste
handful fresh basil leaves, chopped

1. Cook the tagliolini in plenty of salted boiling water. I added the drained oil from the tin of mussels, which seemed to add nicely to the flavour.
2. Put the sundried tomatoes in a food processor and blend until smooth. Spoon into a saucepan and warm up, adding the cream. Stir until well combined, add the wine and cook for about 5 minutes or so to give the flavours a chance to blend. Add the drained mussels, oysters and black pepper.
3. When the pasta is done, drain and drizzle with some olive oil.
4. Divide the pasta into individual bowls, spoon over the sauce and sprinkle over some chopped basil.

Nutritional info (per serving): Calories 794.4 Total Fat 18.4 g Saturated Fat 7.9 g Polyunsaturated Fat 0.8 g Monounsaturated Fat 2.5 g Cholesterol 82.4 mg Sodium 940.0 mg Potassium 196.8 mg Total Carbohydrate 115.6 g Dietary Fiber 2.9 g Sugars 17.0 g Protein 36.7 g

Pizza

(No photo - yet)

I've discovered the most wonderful recipe for basic pizza dough - so easy and so good. It manages to be both crispy on the outside & light and fluffy on the inside - not such an easy combination to get! 


I've tried quite a few recipes for pizza bases, but it just never quite managed to come out right. But this one is a winner. So in honour of my success, I've thought up a couple of ideas for pizza toppings (as always, tried & tested by yours truly) and these are the results:

Basic pizza base

Makes 2 large pizzas

15g instant yeast
pinch of sugar
pinch of salt
1 cup lukewarm water
3 - 3 1/2 cups flour

1. Preheat oven to 250C.
2. Mix together the yeast, sugar, salt, water & a third of the flour. Add another cup of flour, mix well and turn onto a floured surface. Knead for a few minutes, incorporating the rest of the flour, as much as is needed to make a smooth, elastic dough.
3. Smear a mixing bowl with oil on the inside, place the ball of dough in the bowl, cover tightly with a damp teatowel and leave to rise for about 30 minutes.
4. Punch dough down to release the air and knead for 1 to 2 minutes. Divide into 2 balls and roll each out fairly thinly.
5. Place on a baking tray, top with whatever you wish and bake for about 15 mins.

Tomato & rocket topping

baby rosa tomatoes
cheddar cheese, grated
handful of capers
salt & pepper
large handful of rocket

1. Slice the tomatoes over the base, so that it catches all the juices, and arrange the tomatoes evenly over the base.
2. Scatter with capers & cheese, season with salt & pepper and bake in a pre-heated oven for approximately 15 minutes.
3. Remove the pizza from the oven, and immediately scatter over the fresh rocket, so the leaves wilt in the heat of the pizza.
4. Slice and serve immediately.

Butternut, caramelized onion & cheese topping

oil or butter for frying
1 large onion, sliced
1 small butternut, peeled and diced
1 - 2 tablespoons of sugar (brown, if you have)
salt & pepper
a few slices of camembert or brie or blue cheese or a combination
few sesame seeds for sprinkling

1. Gently fry the onion in the oil for a few minutes until almost soft. Add the butternut and sugar, cover with lid and simmer until the butternut is tender and the onions nicely caramelized.
2. Spoon this butternut & onion mix liberally onto an uncooked pizza base, seasoning with salt & pepper. Scatter with the cheese and place in a pre-heated oven to cook for about 15 minutes.
3. Remove from the oven, sprinkle over some sesame seeds and return to the oven for another minute or two to brown the sesame seeds.
4. Slice, and serve immediately.

Incidentally, I didn't intend for both these recipes to be meatless, it just turned out that way! Salami or roasted/smoked chicken would be excellent with either of the toppings.

Nutritional info (per slice, base only): Calories 88.3 Total Fat 0.5 g Saturated Fat 0.1 g Polyunsaturated Fat 0.1 g Monounsaturated Fat 0.2 g Cholesterol 0.0 mg Sodium 73.4 mg Potassium 25.1 mg Total Carbohydrate 18.0 g Dietary Fiber 0.6 g Sugars 0.1 g Protein 2.5 g

Pizza

I've discovered the most wonderful recipe for basic pizza dough - so easy and so good. It manages to be both crispy on the outside & light and fluffy on the inside - not such an easy combination to get! I've tried quite a few recipes for pizza bases, but it just never quite managed to come out right. But this one is a winner. So in honour of my success, I've thought up a couple of ideas for pizza toppings (as always, tried & tested by yours truly) and these are the results:

Basic pizza base

Makes 2 large pizzas

15g instant yeast
pinch of sugar
pinch of salt
1 cup lukewarm water
3 - 3 1/2 cups flour

1. Preheat oven to 250C.
2. Mix together the yeast, sugar, salt, water & a third of the flour. Add another cup of flour, mix well and turn onto a floured surface. Knead for a few minutes, incorporating the rest of the flour, as much as is needed to make a smooth, elastic dough.
3. Smear a mixing bowl with oil on the inside, place the ball of dough in the bowl, cover tightly with a damp teatowel and leave to rise for about 30 minutes.
4. Punch dough down to release the air and knead for 1 to 2 minutes. Divide into 2 balls and roll each out fairly thinly.
5. Place on a baking tray, top with whatever you wish and bake for about 15 mins.

Tomato & rocket topping

baby rosa tomatoes
cheddar cheese, grated
handful of capers
salt & pepper
large handful of rocket

1. Slice the tomatoes over the base, so that it catches all the juices, and arrange the tomatoes evenly over the base.
2. Scatter with capers & cheese, season with salt & pepper and bake in a pre-heated oven for approximately 15 minutes.
3. Remove the pizza from the oven, and immediately scatter over the fresh rocket, so the leaves wilt in the heat of the pizza.
4. Slice and serve immediately.

Butternut, caramelized onion & cheese topping

oil or butter for frying
1 large onion, sliced
1 small butternut, peeled and diced
1 - 2 tablespoons of sugar (brown, if you have)
salt & pepper
a few slices of camembert or brie or blue cheese or a combination
few sesame seeds for sprinkling

1. Gently fry the onion in the oil for a few minutes until almost soft. Add the butternut and sugar, cover with lid and simmer until the butternut is tender and the onions nicely caramelized.
2. Spoon this butternut & onion mix liberally onto an uncooked pizza base, seasoning with salt & pepper. Scatter with the cheese and place in a pre-heated oven to cook for about 15 minutes.
3. Remove from the oven, sprinkle over some sesame seeds and return to the oven for another minute or two to brown the sesame seeds.
4. Slice, and serve immediately.

Incidentally, I didn't intend for both these recipes to be meatless, it just turned out that way! Salami or roasted/smoked chicken would be excellent with either of the toppings.

Nutritional info (per slice, base only): Calories 88.3 Total Fat 0.5 g Saturated Fat 0.1 g Polyunsaturated Fat 0.1 g Monounsaturated Fat 0.2 g Cholesterol 0.0 mg Sodium 73.4 mg Potassium 25.1 mg Total Carbohydrate 18.0 g Dietary Fiber 0.6 g Sugars 0.1 g Protein 2.5 g

Gnocchi with Ratatouille & Feta

This is such a simple dish but it's really good. If you haven't made it yet... well what are you waiting for?

Gnocchi with Ratatouille & Feta


Serves 4

1 aubergine, cubed
2 tomatoes, chopped
4 babymarrows, thickly sliced
200g mushrooms, sliced
1 onion
garlic
salt & pepper
a pinch of sugar
herbs - dried or fresh (basil, thyme, parsley)
feta cheese (black pepper is a nice addition)
olives (optional)
approx 1 1/2 cup potato gnocchi

1. Cook the gnocchi in a pot of boiling, salted water.
2. Meanwhile, start making the ratatouille. Saute the onions, with the garlic and mushrooms, until see-through. Add the egg plant, and stir-fry for about 5 minutes. Add the baby marrows, cook for another 5 minutes, finally adding the tomato. Season well with salt, pepper, a pinch of sugar and herbs.
3. Simmer, with the lid on until everything is soft and the tomato has formed a sauce. Add olives, and serve over gnocchi, with feta cheese sprinkled on top.

TIP: For a quicker version - use a tin of ready-made ratatouille. Heat it up with a teaspoonful of chopped garlic and some herbs and continue as above.

Nutrional info (per serving): Calories 479.7 Total Fat 19.2 g Saturated Fat 4.8 g Polyunsaturated Fat 1.6 g Monounsaturated Fat 10.9 g Cholesterol 16.7 mg Sodium 1,990.5 mg Potassium 846.2 mg Total Carbohydrate 66.7 g Dietary Fiber 5.5 g Sugars 3.4 g Protein 14.2 g

Gnocchi with Ratatouille & Feta

1 egg plant, cubed
2 tomatoes, chopped
4 baby marrows, thickly sliced
200g mushrooms, sliced
1 onion
garlic
salt & pepper
a pinch of sugar
herbs - dried or fresh (basil, thyme, parsley)
feta cheese (black pepper is a nice addition)
olives (optional)
approx 1 1/2 cup potato gnocchi

1. Cook the gnocchi in a pot of boiling, salted water.
2. Meanwhile, start making the ratatouille. Saute the onions, with the garlic and mushrooms, until see-through. Add the egg plant, and stir-fry for about 5 minutes. Add the baby marrows, cook for another 5 minutes, finally adding the tomato. Season well with salt, pepper, a pinch of sugar and herbs.
3. Simmer, with the lid on until everything is soft and the tomato has formed a sauce. Add olives, and serve over gnocchi, with feta cheese sprinkled on top.

TIP: For a quicker version - use a tin of ready-made ratatouille. Heat it up with a teaspoonful of chopped garlic and some herbs and continue as above.

Nutrional info (per serving): Calories 479.7 Total Fat 19.2 g Saturated Fat 4.8 g Polyunsaturated Fat 1.6 g Monounsaturated Fat 10.9 g Cholesterol 16.7 mg Sodium 1,990.5 mg Potassium 846.2 mg Total Carbohydrate 66.7 g Dietary Fiber 5.5 g Sugars 3.4 g Protein 14.2 g