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Pear & blue cheese quiche with rocket & pecans

18 Oct

Pear and blue cheese quiche with rocket & pecans (photography by Tasha Seccombe)

Pear and blue cheese quiche with rocket & pecans (photography by Tasha Seccombe)

There are few things as underrated as a good quiche. It’s so easy to make and one of the best options for a light lunch or a tea table during Spring time.

I love the combination of pears, blue cheese, rocket and pecan nuts in a salad. I’ve decided to combine the quiche and the salad to create a fresh and vibrant meal-in-one. A festive salad on top of a beautiful quiche – what could be better than this?

Goats cheese also works very well in this combination, so use whatever you prefer.

Ingredients:

  • 4-6 sheets filo pastry
  • 100 ml butter, melted
  • 4 eggs
  • 250 ml full cream milk
  • salt & pepper
  • 1 small pear, coarsely grated (no seeds)
  • 125 g blue cheese
  • a bunch of rocket leaves (toss in a drizzle of olive oil and a squirt of lemon juice)
  • a handful of pecan nuts, toasted in a dry pan
  • 1 small pear, thinly sliced

Method:

  1. Pre-heat oven to 220 C.
  2. Lay the pastry sheets out on a flat surface, then use a pastry brush to cover them with melted butter. Place the sheets on top of each other inside a greased loose bottom tart tin (about 23 cm). Trim the edges if you prefer, or leave them hanging over the edge. Place the lined tart tin inside a bigger rectangular baking tray.
  3. Beat the eggs & milk and season with salt & pepper. Pour the mixture into the lined tart tin, then add the grated pear and crumbled blue cheese (save about 1/3 of the cheese for later). Bake for 30 minutes or until golden and the middle just set.
  4. Remove from the oven and cool for 15 minutes. Top with rocket leaves, the rest of the blue cheese, the pecan nuts  and some sliced pear.

Credits:

This post was originally written for The Pretty Blog.

Recipe, text & food preparation: Ilse van der Merwe

Assistant: Elsebé Cronjé

Photography: Tasha Seccombe

Venue for shoot: the demo KITCHEN

Chocolate brioche

20 Jun

Dark and moody, buttery and decadent chocolate brioche with Nutella (photography by Tasha Seccombe, styling by Nicola Pretorius)

Dark and moody, buttery and decadent chocolate brioche with Nutella (photography by Tasha Seccombe, styling by Nicola Pretorius)

My sister is a keen baker. She specifically loves baking ciabatta loaves for her family and for dinner guests, and uses great quality stone ground flour for her bread. They also have a beautiful little outdoor pizza oven at the farmhouse where they live in Somerset West, which bakes amazing pizzas in just 2-3 minutes – fantastic.

My sister also loves baking cakes and pastries. She has dozens of little colourful page markers inside her food magazines that she uses as recipe references, and have passed quite a few of her favourite recipes on to me.  Last year, she gave me a 10 page spread from Rooi Rose of July 2013 featuring amazing bread recipes and baking tips. I use it as a reference often!

So when I got the idea of baking a chocolate brioche, I first consulted my sister’s baking references, then my trusted range of recipe books at home. Strangely, none of them contained a recipe that I liked. I was looking for a dark brown all-chocolate loaf, not a white loaf with a chocolate filling (which can also be amazing, by the way). In the process I came across Herman Lensing’s recipe for a chocolate brioche that he did for Sarie Kos – a rich buttery loaf with a chocolate filling and a chocolate sauce drizzled over the top. I decided to adapt Herman’s recipe for what I had in mind, and serve it with lashes of Nutella chocolate hazelnut spread.

Herman’s recipe makes 2 large loaves, which I found can sometimes be a little too much for a small household. I halved the recipe, but kept some more yeast in the list of ingredients for the smaller mixture to rise as well as the large mixture does.

This is a recipe that I’ll be passing back to my sister for her collection – such an indulgent treat, especially for breakfast on a rainy Winter’s weekend. Enjoy!

Note: The dough needs to rest overnight in the fridge, so remember to start the process the night before if you want to eat it freshly baked for breakfast.

Ingredients: (makes 1 large loaf)

  •  450g cake flour
  • 50g (1/2 cup) cocoa powder, sifted
  • 50g (60ml or 1/4 cup) caster sugar
  • 15g instant dry yeast (1 and a half sachets)
  • 10g (10ml) salt
  • 6 XL eggs
  • 250ml butter, cut into small blocks
  • 1 egg, lightly whisked

Method:

  1. Using a stand mixer with K-beater attachment, place the flour, cocoa powder, caster sugar, yeast, salt and eggs in the bowl of the mixer and mix on medium speed for 8 minutes. You should have a stiff dough mixture.
  2. Now add butter a bit at a time, mixer running, until all the butter has been incorporated. You should have a smooth sticky dough.
  3. Place dough in an oiled bowl and cover, then refrigerate overnight to rest.
  4. Turn the mixture out on a floured surface, then roll it out to a thickness of about 1cm. Fold the dough and repeat 2 times. Now roll it up and place inside a greased bread tin, OR cut into 3 strands and plait for a different look (place on a greased baking tray). Leave the dough in a warm area to rise for 60-90 minutes, until double in volume.
  5. Pre-heat the oven to 180C for at least 15 minutes, then brush with the whisked egg and bake for about 30 minutes until done. Serve warm with lashings of Nutella spread.

Credits:

This post was originally written for The Pretty Blog by Ilse van der Merwe from The Food Fox.

Recipe, food preparation and text: Ilse van der Merwe

Photography: Tasha Seccombe

Styling: Nicola Pretorius

Easy caramel lamingtons

2 May

My quick and easy caramel lamington fingers (photography by Tasha Seccombe, styling by Nicola Pretorius)

My quick and easy caramel lamington fingers (photography by Tasha Seccombe, styling by Nicola Pretorius)

My Mother used to make us lamingtons very often when we were kids. It was an easy and economical sweet treat, loved by young and old alike. We called them “krimpvarkies” (porcupines), because of their spiny appearance.

I only recently learned that lamingtons are from Australian origin, and that they traditionally contain some kind of filling. In South Africa, we just dip squares of sponge cake in chocolate syrup, then cover them in dessicated coconut.

For a caramel twist on this classic favourite, I changed the traditional shape to a rectangular finger instead of a square, and made a quick 2-ingredient caramel sauce instead of the usual chocolate variety. They are so much easier to eat this way, and they look quite beautiful if I may say to myself! The sauce is made from canned caramel treat (also called dulce de leche abroad) and half a cup of warm milk – blitzed to a smooth sauce. This simply cannot be easier. If you have young kids, ask them to help you with the dipping part of the process.

To cut even more corners, you can use a store-bought sponge cake instead of baking it yourself. Everybody loves shortcuts when it comes to cooking!

Ingredients for the sponge cake:

  •  4 XL eggs
  • 300 ml (250 g) caster sugar
  • 500 ml (280 g) cake flour
  • 15 ml baking powder
  • a pinch of salt
  • 250 ml milk
  • 100 g butter
  • 5 ml vanilla essence

Method:

  1. Pre-heat oven to 180 C. Line a large rectangular baking/roasting tin with non-stick baking paper.
  2. Beat eggs and sugar until light and fluffy.
  3. Sift flour, baking powder and salt together, then fold into egg mixture.
  4. Heat milk and butter until butter is melted, but don’t let it boil. Add vanilla, then fold into flour and egg mixture.
  5. Pour batter into lined tin, then bake for 25 minutes until cooked and golden brown.
  6. Remove from oven, and cool on a wire rack.

For the caramel sauce & assembly:

  • 125ml (1/2 cup) milk
  • 1 can (385g) Nestlé caramel treat (or dulce de leche)
  • 1 cup dessicated coconut (for dipping at the end)

Method:

  1. Bring the milk to a boil, then remove from heat immediately. Pour into a blender cup, add caramel, then use a stick blender to blend to a smooth sauce (the caramel burns easily on the stove top, that’s why I prefer not to add it to the warm pot)
  2. Cut the cooled cake into fingers, about 3 x 10cm. Dip them one by one into the slightly warm caramel sauce, and then immediately into the coconut. Leave to dry for at least 15 minutes on a wire rack, then store in an airtight container.

Note: The longer you dip the cake fingers into the sauce, the more sauce it will absorb. Also, if the sauce is cold when you dip the cake, it will absorb less sauce. Adjust to your liking, and place the sauce in the microwave for a few seconds to reheat if necessary.

Credits:

This post was originally written for The Pretty Blog by Ilse van der Merwe from The Food Fox.

Recipe, food preparation and text: Ilse van der Merwe

Photography: Tasha Seccombe

Styling: Nicola Pretorius

An Easter garden tea party with Poetry stores

7 Apr

An Easter garden tea party fit for a king (photography by Tasha Seccombe)

An Easter garden tea party fit for a king (photography by Tasha Seccombe)

Next weekend many of us will be celebrating the Easter holidays – a time for utter indulgence in terms of festive family foods and sweet treats. The friendly team from Poetry stores asked me to once again put together a feast for this special occasion, and I decided to create a tea party spread with recipes from one of the books from their shelves: Tea Time by Jackie Brooks.

A tea party is such a great way to celebrate special occasions with family and friends. While the kids are hunting Easter eggs in the garden, you and your friends can gather around in a shady spot to enjoy the most delicious and decadent Easter treats with a cup of steaming tea. While Tasha (my good friend and also the photographer of this spread) and I worked to make the food look pretty, we asked our daughters to hold some of the dishes for a few individual recipe shots. They made such beautiful “hand models” that we had to pay them in Easter eggs!

My favourite recipe from this whole spread is the pecan cheesecake – it is utterly decadent and so very delicious. But the raspberry tarts take the prize for their wow factor – how pretty are those?

Jackie’s little recipe book is conveniently small (it will certainly fit into most handbags) and packed with so many easy recipes – sweet and savoury – for any tea time occasion. At only R150 is also makes a very affordable gift for a friend or loved one this Easter. Get it from your nearest Poetry store or online.

Butterfly cupcakes with pink cream filling (photography by Tasha Seccombe)

Butterfly cupcakes with pink cream filling (photography by Tasha Seccombe)

Butterfly cupcakes – makes 24: (all recipes from Tea Time by Jackie Brooks)

  • 125g butter
  • 5ml vanilla extract
  • 3/4 cup caster sugar
  • 2 eggs
  • 2 cups self-raising flour
  • a pinch of salt
  • 2/3 cup milk
  • filling: 250 ml cream, 2,5ml vanilla extract, 15 ml icing sugar, a drop of pink food colouring

Method:

  1. Pre-heat oven to 200C.
  2. Beat butter, vanilla and sugar together in a bowl until light and fluffy. Add eggs one at a time, beating well after each addition.
  3. Sift flour and salt together and add to creamed mixture alternately with milk. Stir until mixture is smooth and all ingredients are well combined.
  4. Spoon about 1 tablespoon of mixture into paper cases. Bake in the oven for 15 minutes or until golden brown. Cool on a wire rack.
  5. To make the filling, beat cream, vanilla and icing sugar together until thick.
  6. When the cupcakes are cool, cut a slice from the top of each cake and pipe on a small amount of filling. Cut the removed cake slices in half and arrange on top of cream to make butterfly wings. Dust with a little icing sugar.
Chocolate hazelnut cake with vintage doily sieve pattern (photography by Tasha Seccombe)

Chocolate hazelnut cake with vintage doily sieve pattern (photography by Tasha Seccombe)

Chocolate hazelnut cake – serves 8:

  • 250g dark chocolate, broken into pieces
  • 6 eggs, separated
  • 1 cup sugar
  • 325g hazelnuts, toasted and roughtly chopped
  • 15ml rum
  • icing sugar, for dusting

Method:

  1. Pre-heat oven to 190C.
  2. Melt chocolate in a heatproof bowl set over a saucepan of simmering water and keep stirring until the chocolate melts. Remove from pan and cool slightly.
  3. Place egg yolks and sugar in a bowl and beat until thick and pale. Fold the melted chocolate, hazelnuts and rum into the egg mixture.
  4. Place egg whites into a clean bowl and whisk until stiff peaks form. Fold egg whites into chocolate mixture. Pour mixture into a greased and lined 23cm spring-form cake tin and bake for 50 minutes or until cooked when tested with a skewer. Cool cake in tin.
  5. Just prior to serving, dust cake with icing sugar (I used one of Tasha’s antique lace doilies to create a beautiful pattern).
Meltingly soft ginger kisses (photograhy by Tasha Seccombe)

Meltingly soft ginger kisses (photograhy by Tasha Seccombe)

Ginger kisses – makes 24:

  • 250g soft butter
  • 115g icing sugar, sieved
  • 1 egg, lightly beaten
  • 15ml ground ginger
  • 225g plain/cake flour
  • 150g cornflour (Maizena)
  • Filling: 250g mascarpone, 50g stem ginger or preserved ginger, 15ml stem ginger syrup or maple syrup, 50g demerara sugar, 2,5ml vanilla extract

Method:

  1. Pre-heat oven to 160C. Line 2 baking sheets with baking parchment.
  2. In a large bowl beat the butter until pale and creamy. Gradually add the icing sugar, beating well until the mixutre is light and fluffy. Beat in the egg until well combined. If the mixture starts to curdle, add a tablespoon of the flour.
  3. In a separate bowl, combine the ginger, flour and cornflour. Sift the dry ingredients into the butter mixture and mix thoroughly. Roll teaspoon-sized amount into balls and press down with a fork (use floured hands).
  4. Bake for 20-22 minutes, or until firm and lightly golden in colour (not brown). Transfer to a wire rack to cool completely.
  5. While the biscuits and cooling, prepare the filling. Combine all the ingredients in a bowl and set aside. When the biscuits are cool enough, spread the filling on half the biscuits then place the remaining biscuits on top.
Baked pecan cheesecake (photography by Tasha Seccombe)

Baked pecan cheesecake (photography by Tasha Seccombe)

Pecan cheesecake – serves 12:

Base:

  • 180-200g digestive biscuits, finely crushed
  • 45ml sugar (optional)
  • 50g butter

Filling:

  • 1,25kg plain cream cheese (5 x 250g tubs), at room temperature
  • 1 2/3 cups light brown sugar, firmly packed
  • 40g butter, melted
  • 5 eggs
  • 5ml vanilla essence
  • 1 cup pecan nuts, chopped

Method:

  1. Pre-heat oven to 160C.
  2. To make base, combine biscuits, sugar and butter, mixing well. Press into bottom of a greased 25cm spring-form tin, then chill in the fridge.
  3. For the filling: beat cream cheese with an electric mixer until light and fluffy. Gradually add brown sugar and butter, mixing well. Add eggs, one at a time beating well after each addition. Stir in vanilla and pecans. Spoon filling into tin and bake for 1 hour.
  4. Turn oven off and allow cheesecake to cool in oven with closed door for 30 minutes. Remove from oven, then cool to room temperature, and then refrigerate for 8 hours. Remove sides of spring-form tin, then decorate with extra pecans.
Fresh raspberry tarts with cream cheese filling (photography by Tasha Seccombe)

Fresh raspberry tarts with cream cheese filling (photography by Tasha Seccombe)

Raspberry & hazelnut tarts – makes 6:

Base:

  • 1 cup cake flour, sifted
  • 30 ml icing sugar
  • 30g ground hazelnuts
  • 80g butter, chopped
  • 1 egg, lightly beaten

Cream filling:

  • 375g creamcheese430ml caster sugar
  • 60ml double cream

Raspberry topping:

  • 350g fresh raspberries
  • 1/3 cup smooth raspberry jam (warmed and sieved)

Method:

  1. To make pastry base, place flour, icing sugar, and hazelnuts in a food processor to combine. Add butter and pulse until it resembles fine breadcrumbs. Add egg and pulse until it just comes together as a soft dough. Remove from bowl and wrap in cling wrap, then refrigerate for 1 hour.
  2. Pre-heat oven to 200C. Knead pastry lightly, then roll out to 3mm thick. Line 6 greased 75mm flan tins with the rolled-out pastry dough. Line with baking paper and add beans or rice to weigh it down. Bake for 10 minute, then remove paper and beans and bake for another 15 minutes. Set aside to cool.
  3. To make filling, place cream cheese and sugar in a bowl and beat until smooth. Beat cream in a separate bowl, then fold into cream cheese mixture.
  4. To assemble, spoon or pipe the filling into cooled pastry cases. Arrange raspberries on top, then brush warm jam over and refrigerate to set. Serve cold or at room temperature.

Credits:

This post was especially written for Poetry stores as part of their Easter 2014 celebration campaign.

All recipes from Tea Time by Jackie Brooks. Available from Poetry stores for R150.

All homeware, Wonkiware, jugs, mini wooden boards, tea cups & saucers, nougat bars, toffee bars, glass tea pot and wooden boxed exotic teas available from Poetry stores (except for white cake stand, animated vintage mug, bunny cookie cutters, and Easter eggs).

Intro text, recipe selection, food preparation & co-styling: Ilse van der Merwe

Photography & co-styling: Tasha Seccombe

Green bunny prop courtesy of Lily’s Closet.

Classic chocolate cupcakes

25 Mar

A classic, moist, dark chocolate cupcake with buttercream frosting (photography by Tasha Seccombe, styling by Nicola Pretorius)

A few years ago, before I even considered changing careers from music to food, I was already a huge fan of food TV. I watched Nigella, Jamie and Bill religiously on BBC Food (now BBC Lifestyle), and made notes now and then to remember some of their recipes.

One of the recipes that survived in my scribbled recipe notebook, was a basic cupcake recipe from Nigella Lawson. While she was demonstrating the easy steps, I was trying to write it down – only getting cryptic notes of ingredients and some of the method. Not knowing back then that I could have just checked the full recipe online, I tried to make sense of my scribbles later that day. The great thing is, the recipe is so very simple and absolutely fool proof that I have made dozens of batches of these over the years. For chocolate cupcakes, I just substitute two heaped tablespoons of flour for two heaped tablespoons of cocoa powder.

More recently, I looked up the original recipe. Nigella uses royal icing for her cupcakes, but I prefer a rich and fluffy buttercream frosting. Use whatever you prefer.

These chocolate cupcakes always deliver in terms of taste and texture. (Photography by Tasha Seccombe, styling by Nicola Pretorius)

Ingredients: (makes 12)

Note: Make sure all of your ingredients are at room temperature before you start. It makes a big difference to the texture. Also, a digital scale will make your life a lot easier for this recipe.

  • 75 g cake flour
  • 50 g cocoa powder (for vanilla cupcakes, leave the cocoa powder out and just use 125 g of cake flour in total)
  • 125 g sugar
  • 125 g soft butter
  • 2 XL eggs
  • 5 ml baking powder
  • 2.5 ml baking soda (bicarbonate of soda)
  • a small pinch of salt
  • 5 ml vanilla extract
  • 30 ml milk

Method:

  1. Pre-heat oven to 180C. Line a 12 hole cupcake tin with cupcake liners.
  2. Place all of the ingredients except the milk in a food processor, and pulse to mix thoroughly. Scrape down the sides.
  3. With the motor running, add the milk and process for a further 1 minute until the mixture becomes very smooth. Now use 2 dessert spoons to drop the batter into the cupcake tin holes, spreading the mixture to fill all 12 holes (it always looks like it’s not enough, but trust me – it is).
  4. Bake for 15-18 minutes until cooked and golden on top (an inserted skewer should come out clean). Remove from the oven and transfer the cupcakes to a wire rack to cool completely.

For the chocolate buttercream frosting:

  • 125 g soft butter (very soft, but not melted)
  • 200 g icing sugar, sifted
  • 50 g cocoa powder, sifted (or less if you don’t like it to be too dark)
  • 5 ml vanilla extract
  • 15-30 ml milk

Method:

  1. Place the butter in a large mixing bowl (or bowl of a stand mixer), then use an electric whisk to beat it until pale and creamy (takes about 2-3 minutes).
  2. Add the sifted icing sugar and cocoa powder a little at a time, mixing until it is thoroughly incorporated. Add the vanilla and a little milk and whisk to get a light and fluffy texture, but don’t add too much milk or the mixture won’t hold shape.
  3. Transfer the icing to a piping bag fitted with a nozzle of your choice, then pipe the icing on top of the cupcakes. Don’t refrigerate them, as the icing will become hard and unpleasant to eat. Enjoy immediately, or store in an airtight container for up to 3 days.

The mixture makes exactly 12 cupcakes. I love their cracked tops. (Photography by Tasha Seccombe, styling by Nicola Pretorius)

Credits:

This post was originally written for The Pretty Blog by Ilse van der Merwe from The Food Fox.

Recipe adaptation, food preparation and text: Ilse van der Merwe

Photography: Tasha Seccombe

Styling: Nicola Pretorius

Nigella’s rum & raisin banana bread

3 Mar

Toasted slices of banana bread, topped with thick cream and berry coulis (photography by Tasha Seccombe, styling by Nicola Pretorius)

For one of our monthly food shoots last year at Tasha‘s house in Elgin, she greeted us with the seducing smell of something exotic yet strangely familiar. It was a loaf of freshly baked banana bread with added rum and sultanas. It was so moist and delicious that I had to ask for the recipe.

Tasha found it in Nigella‘s “How to be a Domestic Goddess”, but changed it slightly to include desiccated coconut instead of walnuts, and salted butter instead of unsalted. This is honestly one of the best recipes for banana bread that I have tasted, and I can strongly recommend it. Nigella says on her website that you can add some cocoa powder and chocolate chips, which would make it darker and even more heavenly. But the choice is yours.

I love serving this bread thickly sliced topped with double cream (or clotted cream or mascarpone) and some kind of berry coulis or good quality runny berry jam. It is an excellent choice for breakfast in bed for your lover on Valentines Day or on a romantic weekend, might I add. Decadent, indulgent, utterly delicious.

I celebrated my 10th wedding anniversary on the 14th of February this year. I’m a very, very lucky girl to be married to Schalk. He is kind, honest, an amazing father, and the best friend I could ever wish for. Did I mention he is tall, dark and dangerously handsome? Here’s to many more breakfasts in bed for the two of us!

Freshly baked rum and raisin banana bread (photography by Tasha Seccombe, styling by Nicola Pretorius)

Ingredients:

  • 100 g sultanas or raisins (both work very well, but I prefer sultanas)
  • 75 ml dark rum
  • 175 g cake flour
  • 30 ml baking powder
  • 2.5 ml bicarbonate of soda (baking soda)
  • 2.5 ml salt
  • 30 g (125 ml) desiccated coconut
  • 125 g salted butter (melted)
  • 150 g caster sugar
  • 2 large eggs
  • 4 small ripe bananas (or 3 large, about 300 g mashed banana)
  • 5 ml vanilla extract

Method:

  1. An hour before you start baking, place the sultanas/raisins and rum in a small saucepan and heat until it comes to a boil. Remove from the heat immediately, cover with a lid, and leave to soak for an hour.
  2. Pre-heat oven to 170 C.
  3. Sift all the dry ingredients together and add the coconut.
  4. In a separate mixing bowl, beat the melted butter and sugar. Now beat in the eggs one at a time, then stir in the bananas, sultanas with rum, and vanilla. Don’t worry if it looks like the mixture has “split”.
  5. Add the flour mixture, a third at a time, and stir well after each bit.
  6. Pour into a loaf tine of about 23 x 13 x 7 cm (9 x 5 x 3 inches) and bake in the middle of your oven for 50-60 minutes. The outside should be a nutty brown colour.
  7. Remove from the oven and let it cool in the tin.

Tip: You can also make beautifully soft muffins from the same recipe, just bake them for about 20-25 minutes.

 

Credits:

This post was originally written for The Pretty Blog by Ilse van der Merwe from The Food Fox.

Food preparation and text: Ilse van der Merwe

Photography: Tasha Seccombe

Styling: Nicola Pretorius

Peach galette

28 Feb

Seasonal peach galette with vanilla ice cream (photography by Tasha Seccombe, styling by Nicola Pretorius)

Today is the last official day of summer in SA, so I’m going to sneak in one last sunny recipe. When summer fruit is abundant, there’s just no better way to use them than in a rustic French fruit galette (or crostata, like the Italians call it). The pastry is buttery and flaky, the fruit is tender and intense, and the result is just so much more than the sum of its original parts.

To make this galette even tastier, I make a batch of almond paste (marzipan) and coarsely grate this over the prepared pastry base before arranging the fruit. This adds a delicious soft and gooey aspect to the tart, as well as that almond flavour that I love so much. If you don’t like almonds, you can leave this out completely.

The recipe for the pastry comes from one of my food icons, Ina Garten. She had a specialty food store called The Barefoot Contessa for many years (now also the name of her famous American TV show), and baked hundreds of crostatas in her years. I love the texture of this pastry and didn’t want to change a thing about it. Ina’s recipe makes enough for two delicious galettes, so you can freeze the second half for another time if you like.

Pastry: (makes 2 standard sized galettes)

(Recipe for pastry by Ina Garten)

  • 2 cups cake flour
  • ¼ cup caster sugar
  • ½ teaspoon salt
  • 250 g cold butter, diced
  • 60 ml (1/4 cup) ice water

Almond paste: (enough for 2 galettes)

  • 100 g (250 ml) ground almonds
  • 250 ml icing sugar
  • ¼ teaspoon almond essence
  • 1 egg white (large egg)

Filling: (enough for 2 galettes)

  • 1 egg, lightly whisked (for brushing)
  • 6 large cling peaches, peeled and sliced (pits removed) – or use any other seasonal fruit except strawberries and bananas
  • 15-30 ml cinnamon sugar

Method:

For the pastry: Place the flour, sugar, salt and butter in a food processor. Pulse until it resembles breadcrumbs, then add the iced water all at once while the motor is running. As soon as the dough starts to come together, remove it from the bowl onto a floured surface. Press into a disk shape, then cover with plastic wrap and refrigerate for 1 hour.

For the almond paste: Place all the ingredients together in a food processor. Process until it comes together into a ball (add more icing sugar if your mixture is too sticky). Remove and refrigerate (for at least an hour) in an airtight plastic bowl.

To assemble: Pre-heat oven to 220 C. Roll out the pastry on a floured surface to a thickness of about 5 mm. Transfer carefully onto a large baking tray lined with baking paper. Brush the top of the pastry with egg, leaving a 3cm border around the edges. Coarsely grate the almond paste all over the brushed egg pastry surface, then cover with peach slices. Sprinkle with cinnamon sugar, then bake for 25-30 minutes until golden brown. Remove from oven and cool on a wire rack before serving with vanilla ice cream (serve hot or at room temperature).

 Credits:

This post was originally written for The Pretty Blog by Ilse van der Merwe from The Food Fox.

Recipe, food preparation and text: Ilse van der Merwe

Photography: Tasha Seccombe

Prop Styling: Nicola Pretorius

A New Year’s eve cocktail party with Poetry Stores: Part 3

19 Dec

A New Year’s eve cocktail spread from “The French Affair” by Jan Hendrik van der Westhuizen (photography by Tasha Seccombe)

For my last collaboration project with Poetry Stores this festive season, I’ve chosen some fabulous snacks for a glitzy New Year’s eve cocktail party. The recipes all come from The French Affair by Jan Hendrik van der Westhuizen (available from Poetry Stores for R375) – a beautiful hard cover book with amazing photographs and mouth-watering recipes. Jan Hendrik played the part of both recipe writer and photographer, and I have tremendous respect for the amount of work that went into this book! He did an amazing job.

I have chosen a selection of cold cocktail snacks, including vichyssoise (a traditional French cold potato & leek soup), old-fashioned prawn cocktail with Marie Rose sauce, roasted pepper and tomato tart with anchovies, and dark chocolate cupcakes with cream cheese icing. All of these go well with a glass of bubbly, so don’t be shy to drink while you snack!

Thank you so much to Rilee Palmer from Poetry Stores for this amazing opportunity to work with your in-store books, homeware and kitchenware. It was an absolute feast of a project, and I look forward to many more of these in 2014.

We have used some of Poetry‘s beautiful pewter (silver metal) homeware: trays, flower shaped bowls and Moroccan inspired candle holders. They are available in different sizes and are the perfect way to create a festive atmosphere! They also make great gifts.

(Please note: Linen, cutlery and vintage copperware are the photographer’s own.)

Vichyssoise (photography by Tasha Seccombe)

Vichyssoise:

  • 3 cups potatoes, peeled and diced
  • 3 cups chopped leeks (white part only)
  • 4 cups chicken or vegetable stock
  • salt and freshly ground black pepper
  • 1/2 cup double cream
  • chopped chives for garnishing

Method:

  1. Simmer the vegetables in the stock for 40-50 minutes, partially covered. Season with salt.
  2. Blend in batches using a blender or food processor until you get a very smooth consistency. Strain through cheesecloth to remove any lumps or pieces (optional).
  3. Add the cream, then season with salt and pepper to taste. Serve hot or cold, garnished with chives.

Red pepper, anchovy and tomato tart (photography by Tasha Seccombe)

Sweet red pepper, anchovy and tomato tart: (serves 6-8)

For the filling:

  • 350 g ripe red tomatoes
  • 4 medium red peppers
  • 30 ml olive oil
  • 1 clove garlic, minced
  • salt & pepper
  • 2 large eggs
  • 5 ml smoked paprika (or paprika)
  • 50 g anchovy fillets in oil

For the pastry:

  • 110 g cake flour
  • a pinch of salt
  • 50 g butter, softened
  • 15 ml finely grated parmesan cheese
  • 5 ml chopped thyme

Method:

  1.  Pre-heat the oven to 180 C. Butter a 23 cm loose bottomed tart tin.
  2. Skin the tomatoes by placing them in a large bowl of simmering water for 2 minutes. Remove from the hot water and cover with cold water. Slip off the skins and cut in halves (or in thick slices if the tomatoes are very big).
  3. Cut the peppers in half and remove the seeds. Slice each pepper into 3 strips and mix with the tomatoes, oil, garlic and some seasoning. Spread out on a baking tray and roast for about 50 minutes. Set aside to cool.
  4. To make the pastry, sift the flour and salt in a large mixing bowl. Start cutting in the butter with a palate knife, then start rubbing it in lightly with your fingers until they mixture resembles breadcrumbs. Add the parmesan and thyme and 1 teaspoon of cold water. Bring the dough together and shape into a ball. Add more water if necessary. Place in the fridge for 30 minutes.
  5. Roll out the pastry on a flat work surface lightly sprinkled with flour. Line the tart pan with the pastry, and prick with a fork to prevent it from rising. Bake at 180 C for 20 minutes or until a light golden colour. Cool slightly.
  6. In a large bowl, whisk the eggs and yolks and paprika along with the oil from the anchovy fillets. Arrange the peppers, tomatoes and anchovy fillets in the tart shell. Increase the oven temperature to 190 C, then pour the egg mixture into the tart shell and bake for 35 minutes, or until firm in the centre. Serve at room temperature.

Chocolate and apple sauce cupcakes with cream cheese frosting and fresh cherries (photography by Tasha Seccombe)

Chocolate and apple sauce cupcakes: (serves 12)

For the cupcake mixture:

  • 3/4 cup (185 ml) cocoa powder
  • 1250 ml cake flour
  • 5 ml baking powder
  • 5 ml salt
  • 250 ml butter
  • 250 ml sugar
  • 2 large eggs
  • 5 ml vanilla extract
  • 1/2 cup apple sauce
  • 250 ml dark chocolate chips

For the frosting:

  • 250 ml cream cheese
  • 60 ml créme fraiche or sour cream
  • 60 ml butter at room temperature
  • 2.5 ml vanilla extract
  • 500 ml icing sugar, sifted

Method:

  1. Pre-heat the oven to 180 C. Line a muffin tin with paper liners.
  2. Combine the cocoa powder, flour, baking powder and salt in a bowl. Set aside.
  3. In a separate bowl, cream the butter and sugar with electric beaters. Add the eggs, one at a time, beating well after each addition.
  4. Add the vanilla, then stir in the  flour mixture and apple sauce alternating between them. Fold in the chocolate chips and mix well. Bake for 12 minutes or until a toothpick inserted comes out relatively clean (the chocolate chips will be melted, so it cannot come out 100% clean). Let it cool completely.
  5. To make the frosting, combine the softened cream cheese, creme fraiche, butter and vanilla and beat until creamy. Slowly add the icing sugar and beat on a medium speed, scraping down the sides of the bowl until smooth and fluffy. Spread or pipe the frosting evenly over the cooled cupcakes and top with berries or chopped nuts.
  6. Credits:All recipes by Jan Hendrik van der Westhuizen, from his book The French Affair (available from Poetry Stores at R375).
    Food preparation & text: Ilse van der Merwe of The Food Fox

    Photography: Tasha Seccombe

    Styling: Ilse van der Merwe & Tasha Seccombe

    Homeware: Poetry Stores

A Christmas picnic table with Poetry Stores: Part 2

17 Dec

My Christmas picnic spread (photography by Tasha Seccombe)

With only one week to go until Christmas, everyone’s planning their spreads and feasts. A lot of us will not only have a Christmas eve dinner, but also a Christmas day lunch. I love to go traditional for a Christmas dinner with a hot roast and lots of sides, but when it is daytime I really prefer a cold Christmas spread, casual yet indulgent – something that you can even take on the road and have as a picnic in a beautiful location.

My choices for the perfect Christmas picnic table comes from The Picnic Cookbook by Annie Bell (R285 from Poetry Stores). Annie’s recipes are simple but scrumptious, and her book is a great choice for any al fresco feast. The maple roast ham is glazed with a beautifully dark mixture of black treacle, maple syrup and English mustard – easy to make ahead and simply delicious served cold or at room temperature. I’ve also chosen Annie’s recipe for gravadlax, a wonderful alternative to cold smoked fish. I used locally farmed trout instead of salmon for the gravadlax – use what you prefer and what you can afford. For a salad I chose Annie’s couscous salad with pistachios and pomegranate – one of the most beautiful salads to look at with bright green and red specs! I also made her aubergine veggie roast with goat’s cheese and tomatoes.

For dessert I tried Annie’s recipe for salted caramel millionaire’s shortbread – my favourite recipe of the day. These indulgent treats are totally amazing, a little over the top but perfect for a Christmas feast.

Me and Tasha used a selection of Poetry‘s beautiful wooden boards (oval wooden board = R399) to put this spread together, as well as some of their pretty colourful little bowls and placemats (pom-pom placemat = R99). For the shortbread we used a dainty white cake stand (R250) which also comes with a glass dome lid. All of these make beautiful Christmas gifts, so get to Poetry Stores this week and browse their full collection.

Maple roast ham with Dijon mustard, and aubergines with goat’s cheese and tomatoes (photography by Tasha Seccombe)

Maple roast ham: (serves 6-8)

  • 1 x 2kg unsmoked gammon, boned and rolled
  • 3 outer stalks of celery, trimmed and sliced
  • 2 carrots, trimmed and sliced
  • 1 leek, trimmed and sliced
  • 2 bay leaves
  • 30 ml maple syrup
  • 5 ml black treacle
  • 10 ml English mustard
  1. Place the gammon in a large saucepan, cover with cold water and bring to the boil. Discard the water and start again with fresh water to cover, this time adding the chopped vegetables and bay leaves. Bring to the boil, then maintain at a gently simmer over a low heat for  50 minutes. If necessay, top up with boiling water halfway through.
  2. Heat the oven to 180C. Tranfer the gammon from the saucepan onto a board using two forks. Remove any string around the ham and pull off the rind. Slice the fat at 2cm intervals with a criss-cross pattern, without cutting down as far as the flesh.
  3. Blend the maple syrup, treacle and mustard in a bowl and use this to coat the ham evenly oall over. Place the ham in a roasting tin and pour some stock to cover the base and prevent the drippings burning. Roast for 35-45 minutes until the glaze is mahogany coloured and dry. Leave to cool, then carve at home before your picnic.

Gravadlax with mustard sauce (photography by Tasha Seccombe)

Gravadlax: (serves 6-8)

  • 100 g rock salt
  • 100 caster sugar
  • 20 g yellow mustard seeds
  • a small bunch of dill, finely chopped, plus some to serve
  • 900 g salmon/trout fillet, skin-on, pin boned
  • little gem heart leaves or buttered rye bread to serve

Method:

  1. Comine the salt, sugar, mustard seeds and dill in a bowl. Scatter a quarter of the salt mixture over a piece of clingfilm large enough to wrap the two fillets up in when placed on top of each other. Place one fillet skin-down on top, scatter over 2/3 of the reamining mixture, then lay the second fillet on top so the thick part of the fillet is on top of the thin part of the fillet, and they lie flesh to flesh. Scatter over the remaining salt mixture, wrap in the salmon up tightly and then in foil.
  2. Weight the salmon down by placing something heavy on top, then refrigerate for 48 hours, turning the parcel every 12 hours. The sugar and salt will draw the juices out of the salmon and turn into a sticky bring.
  3. Unwrap the salmon and rinse the marinade off the fresh side. ome of the mustard seeds and dill should remain but you will get rid of the excess salt and sugar. Place the fillets skin-side down on the work surface, then pat dry with kitchen paper. Press some chopped dill into the surface.
  4. Trim the edges of the fillets, then slice the gravadlax diagonally off the skin, thicker than you would slice a smoked salmon. Serve with mustard sauce.

Mustard sauce:

  • 150 g soured cream
  • heaped tablespoon Dijon mustard
  • heaped tablespoon wholegrain mustard
  • 15 ml caster sugar

Mix it all together, then leave to stand for 15 minutes for the sugar to melt. Stir again and serve cold.

Couscous salad with pistachios and pomegranates (photography by Tasha Seccombe)

Couscous salad with pistachios and pomegranate:

  • 250 ml vegetable stock
  • sea salt
  • a pinch of saffron filaments
  • 200 g couscous
  • seeds of 1 medium pomegranate
  • 75 g shelled pistachios
  • 90 ml chopped coriander
  • 90 ml chopped mint
  • zest of a lemon (finely grated)
  • 15 ml lemon juice
  • 60 ml extra virgin olive oil
  • pomegranate syrup, to serve (optional)

Method:

  1. Bring the stock to the boil in a small saucepan, season with salt, and add the saffron. Pout this over the couscous in a large bowl, then cover and set aside for 30 minutes, stirring halfway through to break up the lumps. Leave to cool completely.
  2. Mix the pomegranate seeds, pistachios, herbs and lemon zest into the couscous. Whisk the lemon juice with the olive oil and some salt, them pour over the salad and toss to coat well.

Aubergine veggie roast with goat’s cheese and tomatoes: (serves 6)

  •  3 aubergines, sliced into 3cm thick rounds
  • extra virgin olive oil
  • salt and pepper
  • 300 g cherry tomatoes, halved
  • 150 g young firm goat’s cheese, cut into 1cm thick dice
  • coarsely chopped parsley

Method:

  1. Pre-heat the oven to 200C.
  2. Lay the aubergine slices out on a couple of baking trays. Brush with oil on both sides and season with salt & pepper. Roast for 20 minutes, then turn and cook for another 15 minutes until golden brown.
  3. At the same time, scatter a little salt over the tomatoes in a bowl and set aside.
  4. Transfer the aubergines to a large roasting dish that holds them in a single layer. Pour 3 tablespoons of oil over the tomatoes, and gently toss, then mix with the goats cheese. Pile this on top of the aubergines, them return to the oven for 5 minutes to warm through. Remove from the oven and leave to cool. Scatter with parsley.

Salt caramel millionaire’s shortbread (photography by Tasha Seccombe)

Salted caramel millionaire’s shortbread:

For the shortbread:

  • 225 g unsalted butter, chilled and diced
  • 100 g caster sugar
  • 200 g plain flour
  • 115 g ground almonds
  • 5 ml vanilla extract

For the caramel:

  • 100 g unsalted butter
  • 70 g caster sugar
  • 15 ml golden syrup
  • 275 g Caramel Treat (or dulce de leche)
  • 1/3 teaspoon sea salt

For the top:

  • 200 g dark chocolate, roughly chopped
  • 25 g white chocolate chips (optional)

Method:

  • Place all the ingredients for the shortbread in a food processor and whizz to form a dough. Press into a buttered baking tin (27 x 18 cm), then prick with a fork and refrigerate for 1 hour.
  • Pre-heat oven to 140 C, then bake the shortbread for 45 minutes. Leave to cool.
  • Place all the ingredients for the caramel in a small saucepan and bring to the boil, stirring well. Simmer gently for 8 minutes, stirring often, then pour over the shortbread base and leave to cool completely.
  • Melt the chocolate in a bowl set over a pan of simmering water, then pour over the caramel and smooth the top. If you want to marble the surface, melt the white chocolate in the same way, then drop 1/4 teaspoons on top of the dark, marbling it with a cocktail stick. Work quickly.
  • Set aside in a cool place until set but still soft, then cut into squares and chill. Store in an airtight container.

 

Credits:

All recipes by Annie Bell, from her book The Picnic Cookbook.

Food preparation & text: Ilse van der Merwe of The Food Fox

Photography: Tasha Seccombe

Styling: Ilse van der Merwe & Tasha Seccombe

Homeware: Poetry Stores

A casual summer holiday lunch with Poetry Stores: Part 1

6 Dec

A casual Summer lunch or brunch (photography by Tasha Seccombe)

If there is one word that sums up 2013 for me, it would be “inspiration”. This year has been a great year of being surrounded by truly inspirational peers, clients and friends, and it is the theme of this 3 part festive series that I have put together in association with Poetry Stores.

We’ve reached the end of 2013, and we are all starting to get ready for a well-deserved break! I’ve teamed up with Poetry Stores to bring you fantastic ideas and inspiration for festive meals, recipes, gifts, decor and homeware. With each part of this series I have chosen a recipe book from Poetry’s collection, featuring 4 or 5 of the most scrumptious recipes from each book, along with a selection of beautifully festive homeware that you can use to decorate your table or wrap as Christmas gifts to your nearest and dearest. Remember that recipe books also make amazing Christmas gifts, and they keep on giving us fresh ideas right through the year!

For the first feature, I have chosen the theme of “A Casual Summer Holiday Lunch” with recipes from Café Food at Home by Evan Faul from Quivertree Publications (available from Poetry Stores). Evan is a master at baking, so I simply had to try his recipe for ciabatta. He also features a beautiful recipe for a sandwich in his book, made from the same ciabatta, and filled with garlic & thyme roasted chicken, red pepper pesto & mayonnaise, fresh basil leaves and finely sliced red onion, and I couldn’t resist. For dessert, I chose Evan’s recipe for a white chocolate cheesecake with a chocolate biscuit crust, topped with fresh seasonal berries – a show stopping dessert!

Evan’s book is filled with easy, scrumptious recipes of the food that I really love to eat: it is unpretentious, beautifully photographed, and lipsmackingly delicious. Café food, bistro food, inspiration for laid back holiday food. Serve with you favourite beer or some ice cold white wine.

Poetry’s range of beautiful wooden boards, Wonkiware platters and inhouse tableware will make any feast look picture perfect.  Here’s what we’ve used in the pictures:

Large round bread board:  R499

Baguette board:  Small baguette board R199

Large Wonkiware regtangular trough: R599

Wonkiware bowl: R140

Wonkiware cake plate: R350

Tumbler glass: R40

Ciabatta loaf (photography by Tasha Seccombe)

Ciabatta: Ingredients

For the “rustic poolish” (starter dough):

  • 400 ml cold water
  • 270 g bread flour
  • 130 g unsifted wholewheat flour
  • 3 g instant yeast (about 5 ml)

For the ciabatta loaf:

  • 375 g bread flour
  • 2 g instant yeast
  • 375 g rustic poolish (see above)
  • 10 g salt
  • 240 ml iced water

Method:

  1. For the rustig poolish, place all the ingredients in the bowl of your stand mixer, then mix well for a couple of minutes with your flat beater. Transfer the mixture to a plastic container, and cover with a damp cloth. Place in the fridge overnight for use the next day.
  2. The next day, place the rest of the ingredients except the salt and water in the mixer. Mix for 3 minutes on slow speed while adding the iced water.  Mix for 4 minutes on medium speed.
  3. Keep on mixing while you add the salt. Mix for a further 6 minutes on medium speed. Transfer to a clean, lightly oiled container, cover with a damp cloth, then leave in a warm area in the kitchen to ferment for 2 hours. Fold the dough after 4o minutes, and again after 80 minutes.
  4. Turn out the dough onto a flour-dusted work surface. Dust the surface of the dough with flour, using a sieve to avoid any lumps. Gently stretch the dough into a rectangle using your hands.
  5. Carefully divide the dough into 2 portions. Roll the pieces very gently in the dusting flour so that they are evenly coated. Place the dough portions on a well floured cloth and prove for 60 minutes.
  6. Place a terracotta baking stone (if you have one) in the oven, and preheat the oven to 250 C for at least an hour before baking.
  7. Transfer the breads onto a teflon sheet. Mist the oven with water using a spray bottle, before loading the loaves on the hot stone in the oven (I don’t have a baking stone, but I preheated a normal baking tray). Bake for 15 minutes, then reduce the temp to 220 C for a further 10 minutes. The bread should be golden brown. Remove from the oven and let it cool.

Chicken lemon & thyme roast (photography by Tasha Seccombe)

Chicken, lemon & thyme roast:

  • 1 whole head of garlic
  • 10 free-range chicken thighs and breasts on the bone (I used a mixed pack of chicken pieces)
  • 75 ml good quality olive oil
  • small bunch fresh thyme
  • salt and pepper
  • 2 lemons
  • 2 onions, peeled

Method:

  1. Pre-heat the oven to 200 C.
  2. Cut the head of garlic in half horizontally. Use it to rub the skin of the chicken pieces. Break up the head of garlic but do not peel the cloves.
  3. Place the chicken pieces and garlic in a bowl. Add the olive oil, thyme and seasoning. Cut the lemons in half, and cut the onions in 1/8 segments. Add the lemons and onions to the bowl, then use your hands to gently toss all the ingredients together. Tip it out onto a flat roasting tray lined with foil, then spread them out in a single layer, chicken pieces skin side up.
  4. Roast for 25 minutes until the chicken is crisp, brown and juicy. (I turned down the oven to 180 C and roasted for another 20 minutes).
  5. Remove the chicken from the oven, then use tongs to squeeze the caramelized lemon over the meat before serving.

Roasted red pepper pesto (photography by Tasha Seccombe)

Roast tomato & red pepper pesto:

  • 2 large red peppers, cored seeded and cut into quarters
  • 2 ripe tomatoes, cut into quarters
  • 15 ml olive oil for roasting
  • 1 clove  garlic, peeled and roughly chopped
  • 60 g parmesan cheese, finely grated
  • 35 g pine nuts
  • 25 g cashew nuts
  • 5 ml balsamic vinegar
  • 20 g basil leaves (optional)
  • 100 ml good quality olive oil for blending
  • salt & pepper
  • 1 lemon

Method:

  1. Pre-heat the oven to 180 C.
  2. Arrange the peppers and tomatoes skin sides down on a roasting tray. Drizzle with oil and roast for 15 minutes.
  3. Place the garlic, cheese, pine nuts, cashew nuts, and vinegar in a food processor and blend together gently. Add the roasted peppers, tomatoes and basil (if using) and blend at low speeds.
  4. With the processor running, slowly add 100 ml oil in a steady stream (depending on the thickness you require, adjust the amount of olive oil). Season to taste and finish off with a squeeze of lemon juice.
  5. Place in an airtight container or in a sterilized glass jar in the fridge – it should keep for about 2 weeks in the fridge.

Roast chicken sandwich (photography by Tasha Seccombe)

Roast chicken sandwich:

  • 400 g lemon chicken & thyme roast (see above)
  • 100 g roast tomato & red pepper pesto (see above)
  • 100 g mayonnaise
  • 10 g smoked paprika
  • salt & pepper
  • 1 loaf ciabatta (see above)
  • 100 ml good quality olive oil
  • 1 garlic clove, peeled
  • 1/2 tomato
  • 1/2 red onion, finely sliced
  • a few basil leaves
  • a few gherkins

Method:

  1. Flake the chicken from the bone, then add the pesto, mayo, paprika and seasoning. Mix well.
  2. Slice the ciabatta in half lengthways. Drizzle the cut sides with olive oil and season with salt & pepper. Toast under a hot grill under golden brown.
  3. Remove bread from the oven, then rub with garlic and then with the cut side of the tomato half.
  4. Spread the bread with the chicken mayo mixture. Layer red onion and basil leaves on top and cover with the other half of the toasted bread. Slice into portions and serve with gherkins on the side.

Baked white chocolate cheesecake (photography by Tasha Seccombe)

Baked white chocolate cheesecake:

  • 200 g chocolate biscuits
  • 90 g butter, melted
  • 400 g best quality white chocolate
  • 750 g full fat cream cheese, at room temperature
  • 5 ml vanilla extract
  • 230 g sugar
  • 3 large eggs
  • 250 ml single cream, chilled and whipped
  • mixed seasoning berries, to serve

Method:

  1. Crush biscuits in a food processor, then mix in the melted butter. Press mixture firmly into the bottom and sides of a well-greased 23 x 8 cm springform cake tin.
  2. Pre-heat oven to 150 C.
  3. Break chocolate into chunks and place in a glass or metal bowl. Melt gently over a pot of simmering water.
  4. Beat cream cheese lightly with a hand blender. Add vanilla extract, sugar and melted chocolate and mix well.
  5. Beat in the eggs, one at a time, and then fold in the whipped cream. Pour onto the prepared biscuit crust, then bake for 1 hour.
  6. Switch off the oven and allow the cake to cool completely in the oven before removing from the tin.
  7. Serve with seasonal berries.

Credits:

All recipes by Evan Faul, from his book Café Food at Home.

Food preparation & text: Ilse van der Merwe of The Food Fox

Photography: Tasha Seccombe

Styling: Ilse van der Merwe & Tasha Seccombe

Homeware: Poetry Stores

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