1 x 400g Today Puff Pastry 2 large apples egg-wash: egg yolk + 15ml water whisked together
Preheat your oven to 200℃ and line a baking sheet with baking paper. Unroll your pastry and divide and cut it into 8 equal squares. Place 4 squares on the prepared baking tray and set aside. Make 0,5cm incisions in a vertical line on the other pastry squares. Fill the squares with these incisions following a “brick-laying” pattern. Peel, halve and core the apples. Place half an apple on a square on the baking sheet and cover with a square with incisions. Press down to seal and trim off the excess pastry. Brush with egg-wash and repeat with the rest of the squares and apple. Bake in the oven for 20 minutes and serve with custard.
Place a large saucepan over medium heat and add the oil and butter. Add the onion and stir-fry it until translucent. Add the ginger, cinnamon stick, turmeric, coriander, cumin, curry powder and chilli flakes and gently cook the spices for 2 minutes while stirring. Now add the sugar, coconut cream and cashews. Bring the sauce to a simmer and then take it from the heat. Remove the cinnamon stick and blitz the sauce with a hand blender, until smooth. Place the saucepan back on medium heat and add the butternut and chickpeas. Cook for about 20 minutes or until the butternut is tender but do take care that the sauce doesn’t burn. Stir in the chopped spinach and peas and stir through. Adjust the seasoning according to taste. Garnish the curry with fresh coriander and serve it with jasmine rice.
Boerenkool Stamppot is probably the oldest and most authentic of Dutch dishes and could be considered the Netherland’s national dish. Comfort food for those cold evenings when you do not want to spend too much time in the kitchen but need something to feed your soul.
1,5kg potatoes, peeled and diced 2 onions, peeled and chopped 1 bay leaf 500g kale, trimmed and roughly chopped 500g rookworst (or any other smoked sausage) 125ml milk 45ml butter salt and plenty of black pepper, to taste
Add the potatoes, onion, bay leaf, kale and a teaspoon salt to a large saucepan and pour in enough water to cover the ingredients. Cover with a lid and simmer for 25 minutes. Slice the sausage into thick slices and fry it off in a hot pan. You want the edges to caramelise and become crispy. Set aside. Remove the bay leaf from the veggies in the saucepan and drain off the water. Add the milk and butter to the saucepan and stir through. Lightly mash the potato-kale mixture but be sure to keep some texture. Season to taste with salt and pepper. Stir in the fried sausage. Serve the stamp pot with a traditional Dutch beer or a glass of wine.
1bunch asparagus, blanched and cooled 250ml frozen peas, blanched and cooled 1 punnet sugar snap peas, blanched and cooled
For the dressing: 1 egg yolk 5ml dijon mustard 250ml olive oil 50 grated parmesan cheese 15ml lemon juice
Add the yolk and mustard to a medium mixing bowl and whisk together. Add a few drops of the olive oil and whisk to incorporate – repeat, adding only a few drops of oil at a time, until you have about half of the oil left. Slowly drizzle the oil into the mixture while whisking continuously. Keep going until all the oil is incorporated. Add the parmesan and lemon juice and whisk to combine. Season will salt. Arrange the asparagus, peas and sugar snaps on a serving plate and add a few dollops of the dressing to serve.
One of the secrets to perfect fried rice is the temperature: cold rice fries brilliantly and thus this is the perfect dish for those leftovers in the refrigerator! The other secret? Butter!
45ml butter 2 onions, chopped 2 cloves of garlic, minced 3 carrots, cut into small cubes about 750ml of cooked, cold rice 250ml frozen peas 1 x 400g tin of corn kernels 15ml sesame oil 15ml soy sauce 15ml fish sauce (optional)
Add the butter to a large non-stick pan set over medium heat and allow to melt. Add the onion, garlic and carrot and stir-fry until the onion starts to catch a little. Add the rice, peas, corn, sesame oil, soy and fish sauce and turn the heat up to high. Fry the mixture and stir it around every now and then for 3-4 minutes. The high heat will crisp up and caramelise the rice. Take the pan from the heat and taste the fried rice. Drizzle with some more soy sauce if it needs it. Serve warm.
This is my adaptation of the delicious Donna Hay salad with roasted cauliflower. Serves 4 as a main.
For the avocado dressing: half an avocado (taken from the 2 avocados you need for the salad) 125ml greek yoghurt 15ml lemon juice 60ml water
Add all the ingredients to a mixing jug and blitz together with a stick blender. Season to taste and set aside.
For the salad: 1kg cauliflower florets 2 x 400g chickpeas, drained and rinsed under cold water 60ml olive oil 5ml salt 2 avocado pears, halved and sliced 12 radishes a handful of mint leaves
Preheat your oven to 220℃ and line a large baking tray with baking paper. Arrange the cauliflower and chickpeas on the lined baking tray and drizzle with the oil. Sprinkle the harissa and salt over. Roast for 20 minutes, until golden brown. Spoon the cauliflower and chickpeas onto a serving platter and top with the avocado slices, radishes and mint leaves. Drizzle the salad with the avocado dressing and serve.
This is the creamiest hummus you will ever taste and I love it for its versatility!! Keep it in the refrigerator and use as a spread on crackers on sandwiches, as a dip with veg or thin it down and use it as a salad dressing.
1 x 400g can butter beans 30ml tahini 2 cloves garlic, minced the juice of one lemon (30ml) 30ml olive oil 5ml salt
Add all the ingredients to a liquidiser and blitz together until completely smooth.
Preheat your oven to 180℃ and line a 11cm X 25cm X 7cm loaf tin with baking paper. Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until creamy. Add the eggs, milk and sliced bananas and mix for another minute. Sift the flour, bicarbonate of soda and cocoa powder together and stir into the mixture. Take the bowl from the mixer, add the coconut and chocolate and stir through by hand. Spoon the mixture into the prepared loaf tin and bake for 1 hour or until a skewer inserted comes out clean. Turn the bread out onto a wire rack to cool. Slice to serve.
Preheat your oven to 200℃. Cut the peaches in half and remove the stones. Place the peach halves on an oven tray and dot the cubed butter over it. Drizzle over the honey. Roast in the oven for 15-20 minutes, until caramelised and golden brown. Serve on a toasted slice of Tropical Chocolate Bread.
4 egg whites, room temperature 220g caster sugar 5ml white vinegar 250ml ladies finger biscuits, chopped (or any other plain biscuit) 250ml almond slivers 160g chocolate of your choice; I used De Villiers Nut Butter with no added sugar
Preheat your oven to 150℃ and line 2 baking trays with baking paper. Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment and whisk on high speed until medium peaks form. Add one tablespoon of sugar at a time, with the mixer running. Wait 30 seconds before adding the next tablespoon of sugar and continue until all the sugar has been added. Whisk on high speed for 2 more minutes. Add the vinegar and whisk 2 minutes more. Take the bowl from the mixer and add the biscuits and almonds. Fold through. Add the chocolate to a heatproof bowl set over a saucepan of simmering water and allow to melt completely. Spoon a tablespoon of the meringue mixture onto the prepared tray and flatten slightly with the back of a spoon. Spoon a teaspoon of the melted chocolate on the meringue and swirl it into the top. Now reduce your oven temperature to 120℃ and place the trays in the oven. Bake for 30 minutes. Turn off the oven, without opening the door and leave the meringue inside for another 30 minutes. Remove the trays from the oven and leave the meringue on it until completely cold – another hour or so.
Store the meringue biscuits in an airtight container.
Cook the steaks to your liking and set aside. Keep it covered and warm, to rest. Put a heavy-base pan on high heat and add the butter. If you cooked the steak in a pan, use the same one. Add the mushrooms and cook until browned and slightly charred on the edges. Remove from the pan. Turn the heat down to medium and cook the onion until translucent. Add the garlic and cook for 1 minute while stirring. Transfer the mushroom back to the pan and sprinkle over the paprika. Pour the beef stock into the pan and stir with a wooden spoon, scraping loose any charred pieces stuck to the pan. Allow the stock to bubble away until reduced by half. Take the pan from the heat and stir in the sour cream and parsley. Season the sauce with salt and pepper. Place the cooked steaks in the sauce, cover the pan with a lid and allow to stand for 10 minutes before serving.