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Broccoli, kale & spinach salad with parmesan and toasted seeds

20 Feb

Green, greener, greenest! Roasted kale & broccoli salad on fresh baby spinach with a soy dressing, shaved parmigiano and toasted seeds. Photography by Tasha Seccombe.


I know a lot of people that don’t like kale. It’s a relatively new thing in South Africa (although much better known in some other parts of the world) and part of the cabbage family. Although it resembles spinach, it doesn’t wilt or shrink like spinach and can be baked in the oven until it turns crispy. And I have to say, I love it!

Last year I was invited to Longridge for a media event. One of the courses was a broccoli and kale dish with parmesan custard and an umami rich dressing that was just incredible. So this is my spin on it – roasted veg on a bed of fresh baby spinach, with an Asian-style dressing, some shaved parmigiano and toasted seeds. It’s packed with flavour and such a great alternative to regular green salads with lettuce and cucumber. And it’s fantastic served at room temperature, which means you can make it ahead. Greens for the win!

Ingredients: (adjust quantities to your liking)

  • a few broccoli spears
  • a few kale leaves
  • olive oil, for drizzling
  • salt & pepper
  • a handful baby spinach leaves
  • parmesan cheese, shaved
  • mixed seeds, dry toasted
  • for the dressing:
    • 30 ml soy sauce
    • one teaspoon grated ginger
    • 15 ml olive oil
    • 10 ml lemon juice

Preheat oven to 220 C. Place the broccoli and kale on a roasting tray. Drizzle with olive oil, season with salt & pepper, then roast for about 15 minutes until the kale starts to go crispy on the edges and the broccoli is just starting to go tender. Remove and let cool. (You can do this the day before, if you like.)

Arrange the salad: baby spinach, broccoli, kale, parmesan, toasted seeds. Drizzle the dressing over right before serving.

Note: This is also a brilliant side dish to a more elaborate main course.

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10 water wise recipes that’ll help you save

8 Feb

Never leave a running tap unattended. Use a thin stream of water with great care and intent, and only when necessary. (Photo by Kaboompics // Karolina from Pexels)


We’re all looking to gain smart new habits for coping with the little water left in the Western Cape. Hoping to avoid “day zero”, let’s adjust to a new normal of being truly water conscious and saving every drop that we can.

When we were struggling with power outages a few seasons ago, Private Property wrote an article, Energy savings will be crucial this winter. With the current water shortage they asked me to put together a few dos and don’ts of foods/recipes to embrace and to avoid. Check out Private Property’s houses for sale, and remember these handy tips: Keep a water-less hand cleanser in the kitchen and bathroom to minimize rinsing your hands under running water. Keep the plug in the basin plugged in (or use a larger bowl/bucket) to reuse grey water as far as you can.

Water wise foods to welcome:

  • anything braaied/grilled (remember to serve these on paper plates that won’t require any washing up)
  • oven roasted vegetables instead of boiled vegetables (remember to use a sheet of foil or baking paper on your tray to minimize dirty trays)
  • roast chicken (or other meat) that can double up as leftovers on a sandwich the next day, limiting more cooking and washing up
  • salad, fruit and vegetables that can we wiped with a damp cloth (that don’t need extensive washing)
  • “hand food” that doesn’t require plates or cutlery (minimizing dirty dishes for washing later)
  • one-pot dishes that can go from oven/stove to table to fridge (minimizing dirty dishes for washing later)

Water unwise foods to avoid:

  • foods that need to be cooked/soaked in a lot of water, like rice, legumes and pasta
  • foods that need lots of water for rinsing, like sandy mussels or spinach (unless you can minimize the rinsing water and reuse it later as grey water)
  • foods that require large amounts of stock, like soups and risottos
  • food that will dirty various bowls/pots/trays (unless you use baking paper or foil on your trays that can be discarded) and will use more water for washing up than usual

Here are some of my favourite recipes that don’t contain any water, are made in one pot/pan, or require very little (or no) washing up:

Spinach, mushrooms & cheddar frittata with sage butter. Photography by Tasha Seccombe.

  1. Mushroom, spinach & cheddar frittata: this is a one-pot recipe that is perfect for breakfast, brunch, lunch or dinner, and also as leftovers for the office the next day. It can be eaten hot or cold, so no reheating required, and no extra dirty dishes gained. And yes, you can ditch the sage butter!

    Delicious buttermilk rusks with various seeds, nuts, oats, coconut and pecan nuts.

  2. All-in-one breakfast rusks: limit your tea/coffee intake by filling up with these “waterless” rusks – dip 2 or 3 in your one cup of daily coffee, and you might not require another cup soon.

    Freshly toasted granola with cranberries. Photography by Tasha Seccombe.

  3. Granola with almonds & cranberries: made with no water, this granola recipe is so delicious topped with a dollop of yoghurt. To minimize dirty dishes, add a few tablespoons directly to your plastic yoghurt tub (and not other way around).

    Freshly braaied ciabatta sandwiches with fior di latte, tomato, basil and chutney. Photography by Tasha Seccombe.

  4. Afritalian braaibroodjies: these can be assembled anywhere without using any water. Eaten with your hands straight from a plankie, they’re the perfect waterless food items.

    My ultimate caprese salad with soft mozzarella, an array of tomatoes, fresh basil, pesto and toasted pine nuts. Photography by Tasha Seccombe.

  5. Ultimate caprese salad: no rinsing necessary (unless you want to wipe the tomatoes with a damp cloth), easy to assemble, and the juices can be mopped up with crusty bread straight from the plate.

    Baked tomatoes with feta, garlic, thyme. Photography by Tasha Seccombe.

  6. Baked tomatoes with feta, garlic & thyme: add a sheet of foil or non-stick baking paper to the tray, which you can pop in the bin afterwards. No pre-rinsing, no washing up.

    Roast garlic prawns served with fresh limes. Photography by Tasha Seccombe.

  7. Roasted garlic prawns: another roasted favourite that can be done with a sheet of foil and eaten straight from the pan!

    Panzanella: a traditional Tuscan bread salad. Photography by Tasha Seccombe, styling by Nicola Pretorius.

  8. Panzanella with smoked chicken: what a delightful, meaty, summer salad with oodles of crunchy croutons – perfect for entertaining a crowd. Make the croutons in the oven on a baking sheet lined with foil and save on washing up!

    Fresh, crunchy, beautiful to look at and oh-so-delicious Vietnamese vegetable spring rolls (photography by Tasha Seccombe)

  9. Vietnamese chicken & vegetable spring rolls: although these paper rounds are made of rice, they require no cooking – only one minute of soaking in a little cold water (you can use a wide bowl with 1cm deep water for the whole batch and still reuse the water left for rinsing anything that’s dirty etc.) It’s hand food at its best, dipped in a fabulously salty peanut sauce.

    Braaied lamb chops make the ultimate shawarma topping. Photography by Tasha Seccombe.

  10. Quick braaied lamb shawarmas: marinate in a plastic bag, braai, assemble on chopping board, eat with hands, wipe with kitchen paper – almost no dirty dishes! Perfect for outdoor entertaining.
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The easiest, cheesiest cheese sauce for cheesy fries

8 Feb

This is the stuff dreams are made of: a super silky cheese sauce made with Dalewood’s award winning Boland™ cheese (and only 2 other ingredients).


I’ve been having this craving for golden potato chips covered in cheese sauce ever since we returned from our annual holiday early in January this year. I restrained these thoughts because of good intentions as part of a new “exercise and under-indulgence regime” (it was a brand new year, after all). And then I received an incredible cheese hamper courtesy of Dalewood Fromage about two weeks ago. And then Eat Out published this video about Bertus Basson’s burger joint, De Vrije Burger‘s cheesy fries. Well folks, I think the universe was trying to tell me something…

Needless to say, I immediately did some research on making the easiest, cheesiest, fuss-free, silky smooth cheese sauce. I came across a fantastic feature on Alton Brown’s site (one of my favourite resources for researching recipes) by J. Kenji López-Alt where he uses evaporated milk instead of a milk/butter/flour roux as a base, ensuring an incredibly smooth end result with a slightly sweet milky tinge to it. Using a really good quality cheese is at the centre of this recipe, because it only contains 3 ingredients, the last being a tablespoon of neutral tasting corn flour. So I chose Dalewood’s Boland™ – a semi-hard cheese with a hard rind made in the style of a Port Salut. It has a relatively mild and nutty flavour; savoury and slightly sweet. With its smooth, velvety texture, it was going to make my cheesy dreams come true.

Last night I finally put the recipe to the test. At first I thought I was going to add a little Dijon mustard and perhaps a little squirt of hot sauce and a pinch of salt. But the flavour of the Dalewood Boland™ was just perfect – strong and complex enough to ensure a deep, nutty, cheese flavoured sauce without the addition of anything else. The texture was velvety, indulgent and inviting. It was even better than I could have imagined.

I’m a little hesitant to admit that my husband and I finished the whole pot of sauce (and about 650 g of fries, loaded with chopped salami and chives) by ourselves. OK, I finished the last bit by myself with a spoon, straight from the pot. It was THAT good.

So give it a go. Also incredibly good on burgers, schnitzels, broccoli, macaroni, nachos, steak etc. Watch how to make it:

Ingredients for cheese sauce:

(based on a recipe featured on

  • 250 ml (1 cup) evaporated milk (canned)
  • 250 g Dalewood Boland™, rind removed and coarsely grated
  • 15 ml (1 tablespoon) corn flour / Maizena

Pour the evaporated milk into a small saucepan and place over medium heat on the stove. In the meantime, toss the grated cheese and corn flour together. When the milk starts to boil, add the cheese & corn flour, lower the heat, and stir until the cheese has melted fully and the sauce is silky smooth. Remove from heat.

To serve: Pour over freshly made golden fries (potato chips), seasoned generously with salt flakes. Optionally top with shredded salami (or crispy bacon) and chopped chives, or sliced jalapenos and guacamole.

To reheat: Place the saucepan back on the heat and stir until runny and smooth. Alternatively, heat in a microwaveable container, stirring every 15-30 seconds until runny and smooth. Store in the fridge, covered.

Substitutions for the cheese: Substitute the cheese for any other cheese that is punchy in flavour, like a mature cheddar/gouda or a slightly milder Gruyere etc. The colour of the sauce will also be affected by your choice of cheese, so if you like a yellow sauce, choose a darker, yellower cheese.

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Summer fruit caprese salad (with watermelon and nectarines)

20 Dec

This is the second recipe in a two-part series that I have created in collaboration with Galbani cheese using their soft mozzarella. I am such a fan of the classic caprese salad – an Italian crowd favourite of mozzarella, fresh tomato and basil leaves. I’ve done many caprese variations on my blog, but this is a fresh take using summer fruit instead of tomato and it works beautifully!

I’ve used a fruit baller to create beautiful watermelon balls (that almost resembles skinned tomatoes), or you can also use an ice-cream scoop. Then I added sliced nectarines, sliced mozzarella, fresh basil leaves, olive oil and balsamic vinegar, and lastly some salt flakes and freshly ground pepper. The sweet fruit pair incredibly well with all the savoury notes of the classic caprese – such a great, fresh, summery combo!

Buen appetito!

A spin on the classic caprese salad, using watermelon and nectarines instead of tomatoes. So fresh and summery!


Ingredients: (serves 6 as a side salad)

  • about 4 cups fresh watermelon, scooped into balls (or sliced into blocks)
  • about 4 ripe nectarines, sliced into wedges
  • 2 x 125 g balls of Galbani mozzarella, sliced
  • a handful fresh basil leaves
  • salt & freshly ground pepper, to taste
  • extra virgin olive oil, for drizzling
  • balsamic vinegar, for drizzling


  1. Arrange the scooped/sliced watermelon, nectarines and mozzarella on a large salad platter.
  2. Scatter with basil, then season with salt & pepper and drizzle with olive oil and balsamic vinegar.
  3. Serve at once, along with crusty bread to mop up the dressing.

Note: This salad needs to be served directly after plating, as it can wilt on standing.

Galbani mozzarella.

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Roasted tomato caprese bruschetta

18 Dec

It’s no secret that I adore the way that the Italians entertain, so when the team of Galbani approached me to develop two new recipes for their soft mozzarella featuring a caprese theme, I was over the moon!

This is the first recipe of our collaboration: roasted tomato caprese bruschetta. These roasted tomatoes are so very versatile and they keep in the fridge for at least a week. Serve them at room temperature with Galbani mozzarella and fresh basil on bruschetta, over freshly cooked pasta, on a large flatbread, or any way you want. The flavour of the roasted tomatoes are so sweet and intense, and it works wonderfully with the milky mozzarella and zippy basil.

Buon appetito!

Serve these bright caprese bruschettas to kick off your next summer dinner party in style.


Ingredients: (serves 6 as a snack)

  • 600 g small tomatoes, halved
  • salt & pepper
  • 5 ml sugar
  • 60 ml extra virgin olive oil
  • 15 ml red wine vinegar
  • a few sprigs thyme, stalks removed
  • 1 baguette loaf, sliced
  • olive oil for brushing
  • 1 clove garlic, for rubbing
  • 2 x 125 g Galbani mozzarella balls, sliced thinly
  • fresh basil leaves, for serving


  1. Preheat oven to 180 C.
  2. Place halved tomatoes on a baking tray and spread out in a single layer. Season with salt & pepper, sprinkle with sugar, olive oil, vinegar and thyme. Give it a gentle shake, then roast at 180 C for 50 minutes or until it starts to go sticky and brown on the edges. Remove from the oven and transfer to a jar.
  3. Turn the oven’s temperature up to 200 C. Arrange the sliced baguette on another baking tray. Brush the slices with oil and season with salt & pepper, then bake for 8-10 minute or lightly golden. Remove from the oven and quickly rub each slice with the garlic.
  4. Arrange slices on a serving board, top with sliced mozzarella, some roasted tomatoes and a few basil leaves. Serve immediately.

Note: These are best served at room temperature, using freshly toasted baguette. Make the tomatoes ahead and keep them in the fridge. Bring the tomatoes and mozzarella to room temperature before serving.

The classic caprese combo of mozzarella, tomatoes and basil is a firm favourite at any table.

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Afritalian braaibroodjies

4 Dec

Freshly braaied ciabatta sandwiches with fior di latte, tomato, basil, onion and chutney. Photography by Tasha Seccombe.


It is officially summer in the southern hemisphere – the season to go alfresco! I have not made braaibroodjies in a while, although I’m such a fan. For those who don’t live in SA, a “braaibroodjie” is a tomato and cheese sandwich that is grilled over hot coals as part of a festive barbecue.

So, the classic South African braaibroodjie that I grew up with in Stellenbosch looks like this: two slices of store-bought soft white/brown bread, butter, chutney, cheddar cheese (grated for an even melt), thinly sliced onion, sliced tomato, salt & pepper – some might not do chutney, some might not do onion, some might add mayo, some might butter their broodjies on the outside, there are so many variations. My folks even used to do some sweet braaibroodjies on the side when we were kids, which consisted of buttered bread with cheddar and apricot jam. Those were freaking delicious too.

This time I want to bring some Italian flair into the equation, but keep a few South African essentials. So this is what my Afritalian braaibroodjie looks like: two slices of good quality wood fired ciabatta, butter, chutney, sliced fior di latte, thinly sliced onion, sliced tomato, salt & pepper and fresh basil leaves. It’s almost like a pizza Margherita and a braaibroodjie in one – the best of both worlds, in my opinion.

Here’s to some fresh fireside ideas for summer! I’d love to hear how you’ll be doing your braaibroodjies this festive season. Give me a shout in the comments below.

Note: Some people prefer buttering their bread on the outside, some only on the inside, some on both sides. I only butter on the inside. Do whatever you like.

Ingredients: (makes 1 sandwich, adjust quantities accordingly for more)

  • two slices good quality ciabatta (Italian-style slipper loaf)
  • butter, for spreading
  • about 5-10 ml fruit chutney
  • two slices of fior di latte (fresh milky mozzarella)
  • two slices of ripe tomato
  • a few thin slices of onion
  • salt & pepper
  • 2-3 fresh basil leaves


Assemble the braaibroodjies by buttering your sliced bread (see note above), then spread evenly with chutney on the inside of one of the slices. Arrange sliced fior di latte, tomato & onion in layers, then season with salt & pepper and add basil. Top with the other slice, then braai on a grid (preferably closed hinge) over medium-cool coals, turning often, until golden brown on both sides and gooey on the inside. It is important that the tomato must have enough time to warm up and the cheese must be melted completely. Remove from the heat and serve at once.

More notes: Choose a ciabatta that is not too “holey” in texture, otherwise you might lose your filling in the process. The tomato will continue to soften the bread on standing as it releases liquid. This slight sogginess is part of the beauty of the braaibroodjie. Also, if you prefer to enjoy your basil leaves uncooked, add them right at the end just before serving. Enjoy!

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Melon, blue cheese, prosciutto & basil canapés

20 Nov

Stacks of skewered melon, blue cheese, folded prosciutto and fresh basil. Photography by Tasha Seccombe.


We’re all starting to gear up for a few weeks of entertaining and celebrating this festive season. I love spoiling my guests with some small bites before the start of a meal. If you keep it simple, it won’t take up too much time and will add so much to your gathering.

The combination of melon and ham is a true classic. I’ve added blue cheese and basil leaves for a savoury, creamy and fresh extra touch and it works like a charm. No cooking required, just cut, skewer and serve.

Treat yourself and your guests to some fabulous-looking canapés this December – it’s totally worth it!


  • 1 melon, peeled, seeds removed and cut into 2 x 2 cm cubes
  • 2 x 125 g blue cheese, cut into cubes
  • about 160-200 g finely sliced prosciutto, each piece folded into a neat little stack
  • a handful of fresh basil leaves


Use small skewers to arrange the melon, blue cheese, prosciutto and basil into a neat upright stack. Serve immediately.

Tip: Cut larger slices of prosciutto in half, if necessary.

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Teriyaki Roasted Mushrooms on Steak (or on baked potatoes)

14 Nov

Whole roasted mushrooms on a pan-fried sirloin steak. Such a great alternative to a creamy mushroom sauce, and much easier to make. #festivemushrooms

These whole roasted mushrooms, marinated in Teriyaki sauce with garlic, ginger & thyme, will take your next grilled steak or baked potato to a new level – perfect for festive entertaining. Teriyaki sauce is a magical thing – just the right combination of sweet and salty – that will add even more umami to your already umami-rich mushrooms. No cutting or stirring involved, just shake them in a bag with the marinade, spread out on a baking tray and roast on a high temperature.

This recipe is a welcome alternative to a creamy mushroom sauce. Juicy and packed with flavour, these teriyaki roasted mushrooms are a crowd-pleasing favourite every time.

Brown and button mushrooms with thyme – such a great choice for making these teriyaki roasted mushrooms.

Cooking time: 25 minutes
Ingredients: (serves 4)

1/2 cup (125 ml) Teriyaki sauce
2 cloves garlic, finely grated
1 tablespoon (15 ml) fresh ginger, finely grated
3-4 thyme thyme sprigs, leaves only
400 g whole mushrooms (I used 250 g big brown mushrooms and 150 g small button mushrooms)
about 4 x 200 g beef steak (I used aged sirloin)
45 ml olive oil
salt & pepper to taste


  1. Line a standard baking tray with foil and pre-heat oven to 230 C.
  2. Pour the Teriyaki sauce into a large zip-sealing bag. Add the grated garlic, ginger & thyme, seal and give it a shake.
  3. Add the mushrooms, press out the excess air, seal and shake well to cover the mushrooms all over.
  4. Pour the marinated mushrooms out on the lined tray and arrange in a single layer, stem-side up for larger mushrooms. Roast for 20 minutes at 230 C until caramelized & tender.
  5. While the mushrooms and roasting, brush the steaks with oil on both sides and season generously with salt & pepper. Heat a large pan (preferably an iron skillet) over high heat until it reaches smoking point. Pan-fry the steaks to your preferred liking – I prefer medium-rare, which is about 3,5 minutes a side. Don’t fuss too much over the steaks, just let them do their thing and turn once – they will generate a lot of smoke, so open a kitchen window.
  6. When the steaks are done, transfer them to a plate/platter and cover with foil to rest for 5 minutes at room temperature.
  7. Remove the mushrooms from the oven once they are brown and tender with sticky darker bits on the edges of the pan.
  8. Serve the steaks immediately after resting, topped generously with the whole roasted mushrooms and served with a side salad.

Note: These Teriyaki roasted mushrooms are an excellent topping on fluffy baked potatoes, creamy polenta or risotto, but also work so well at room temperature in a salad with rocket, avo and feta. Not all Teriyaki sauces are the same – taste yours and adjust seasoning if necessary.

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Pickling and fermenting your own vegetables with Poetry Stores

1 Aug

A Wintry antipasti spread. Photography by Tasha Seccombe.


I’ve heard so much about the health benefits of fermented vegetables. It activates the right elements for a healthy gut and will add longevity and “feel-good” to your life. Vladia Cobrdova wrote a book as Wellness Ambassador for the Australian whole food brand About Life, where her focus is all about raw food recipes, whole food, activated, pickled and fermented food, and general goodness.

She has also inspired me not to forget about entertaining antipasto-style during Winter, where you can add many flavourful pickles and fermented veg to your board, as well as raw pestos and other delicious items. Pickling vegetables is also a great way of minimizing waste and saving up stock for a “rainy day” – a delicious, lasting treat from your own cupboard.

Serve the pickles with an array of delightful charcuterie, cheeses and wholesome rye crackers. Check out my •notes for substitutes on some of the exotic ingredients.

Find Vladia’s book A Whole New Way to Eat at Poetry Stores, along with Poetry’s new range of beautiful marble and wood serving boards – perfect for serving antipasti.

Beautiful bright pink pickled cabbage. Photography by Tasha Seccombe.


Pickled veg (makes about 2 1/2 cups)
Rating: vegetarian, vegan, gluten-free, dairy-free, raw

(Recipe by Vladia Cobrdova from her book A Whole New Way To Eat.)

100 g purple cabbage, shredded
100 g white cabbage, shredded
1 kale leaf, thinly sliced, stalk discarded (about 1 cup)
30 g goji berries
2 tablespoons raw honey
2 teaspoons pink Himalayan salt
2 tablespoons apple cider vinegar
1/4 teaspoon coriander seeds
1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
1 tablespoon lemon juice

Put all of the ingredients in a large bowl with 375 ml water and combine well. Transfer to a large jar or airtight container and press the cabbage down firmly to compact. If necessary, add a little extra water to cover the cabbage, ensuring it is submerged in liquid. Seal and refrigerate for 2 days before serving.

Chinese cabbage makes the best ingredient for pickled kimchi. Photography by Tasha Seccombe.


Pickled Kimchi (makes 3 1/2 cups)

(Recipe by Vladia Cobrdova from her book A Whole New Way To Eat.)

3 cups sliced Chinese cabbage (wong bok)
1 small kale leaf, thinly sliced, stalks removed (about 1/2 cup)
1/2 cup Peruvian ground cherries (Inca berries)
2 tablespoons grated fresh ginger
2 tablespoons raw sugar
2 tablespoons apple cider vinegar
2 teaspoons pink Himalayan salt
1 garlic clove, finely chopped
1/2 teaspoon cayenne pepper
1 pinch dried chilli flakes

Put all of the ingredients in a large bowl with 375 ml water and combine well. Transfer to a large jar and press the contents down tightly. If necessary, add a little extra water to cover the vegetables, ensuring they are submerged completely. Seal and refrigerate for 2 days before serving.

*My notes: I couldn’t find inca berries in any of the supermarkets or health shops in Stellenbosch, so I left it out completely. You can substitute the raw sugar for palm sugar or white sugar.

Cream mint pesto with spinach, cashews and parmesan.


Creamy Mint Pesto: (makes 1 cup)

(Recipe by Vladia Cobrdova from her book A Whole New Way To Eat.)

135 g baby spinach leaves
30 g mint leaves
10 g Italian parsley leaves
80 g raw cashews
80 g pine nuts
50 g grated parmesan cheese
60 ml extra virgin olive oil, plus extra
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
juice of 1 1/2 limes
60 ml kefir

Put all the ingredients in a blender with 2 tablespoons of water and process until smooth. Transfer the pesto to a small airtight container, level the top, then pour a shallow layer of extra virgin olive oil over the prevent it from oxidising. The pesto will keep for up to 3 days in an airtight container in the fridge. Serve as a dip, dressing or pasta sauce; use it on fish or with meat.

*My notes: Pine nuts can be quite expensive – substitute with more cashews if you want. Kefir is a fermented milk drink – substitute with Greek yoghurt if you cannot find it.

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Roasted tomato soup with pumpkin bread and garam masala marrow bones

25 Jul

A Winter evening’s delight: roasted tomato soup, roasted marrow bones with garam masala, and pumpkin bread toast. Photography by Tasha Seccombe. Tableware, linen and cutlery by HAUS.


There are few things that beat the smell of freshly baked bread. But have you smelled oven roasted tomatoes? Man, that is something very special. It permeates your house with a sweet and savoury umami fragrance that is second to none.

I’ve put together a menu for the ultimate wintery soup night in. Oven roasted tomato soup has been one of the favourites for many years, so I’ve decided to serve it this time with a deliciously chewy pumpkin loaf and roasted garam masala marrow bones instead of butter.

Because all three recipes need oven time, start with the soup. While it’s in the oven, make the bread dough. Then when the bread is baking, prep the garam masala. Roast the marrow bones right before serving everything.

Oh, and I’m also going to tell you how to make your own super fragrant garam masala. It will change your spice game in a huge way.

Bon appetit!

Roasted tomato soup: (serves 6)

  • about 16 large ripe tomatoes
  • 2 cans whole tomatoes
  • 200 g (about 4 large) leeks
  • 1 carrot, peeled
  • 4 garlic cloves
  • a handful thyme sprigs
  • 30 ml olive oil
  • 30 ml sugar
  • 15 ml salt
  • 15 ml red wine vinegar
  • 250 ml crean

Preheat oven to 180C. Chop the tomatoes in batches in your food processor. They don’t have to be very fine, just chopped. Add it to a large deep rectangular roasting pan or a wide deep dutch oven. Process the canned tomatoes to a pulp and add it to the pan. Pulse the leeks, carrot and cloves into pieces, then add it on top of the tomatoes. Place the thyme sprigs on top, then drizzle all over with olive oil and sprinkle with the sugar, salt and red wine vinegar. Without stirring too much (just flatten the surface) place into the oven and roast for 2 hours, stirring well every 30 minutes. The mixture should get toasty on the edges and reduce by about 25 %. When it is read, remove from the oven, then remove the stalks of the thyme. Use a ladle to transfer the mixture to a pot, then use a stick blender to blitz to a smooth pulp. Because your using the tomatoes skins and all, your soup with still be chunky – that’s the way I prefer it. Add the cream and mix well. Check the seasoning and add more sugar, salt and vinegar if needed. Cover and set aside until ready to serve. To serve, drizzle with more cream or olive oil and your choice of herbs or croutons.

For this shoot, we got our hands on the fabulous new collection of Haus tableware by Hertex. Go to your nearest showroom to see the full collection, it is absolutely gorgeous!

A round loaf of pumpkin bread – chewey and nutty. Photography by Tasha Seccombe. Linen by HAUS.

Pumpkin bread: (makes one large loaf)

  • 1 small butternut or pumpkin
  • 4 cups stone ground white bread flour
  • 10 ml salt
  • 7,5 ml instant yeast
  • 10 ml mixed spice
  • 125 ml pumpkin seeds
  • about 1/2 cup water

Peel the butternut and cut into chunks. Boil in water until tender, then process to a pulp. You’ll need about 2 cups processed pumpkin pulp for the bread. Set aside to cool slightly, but use it while still slightly warm.

Place the flour, salt, yeast, spice and seeds in a large bowl. Mix well. Add the cooked pumpkin and water and stir until it starts to come together. Use your hands to shape it into a soft pliable dough, kneading it until it is smooth (about 5-10 minutes). Add a little more water or flour if necessary. Shape into a smooth ball, then place on a lined baking tray. Cut a cross shape on the top, then cover with a plastic bag to rise until doubled in size. When ready, bake at 220 C for about 45 minutes until golden brown and cooked. Remove from the oven and let cool on a rack. Serve the slices toasted or untoasted with butter or with roasted marrow bones.

Make your own garam masala:

  • 30 ml cumin seeds
  • 30 ml coriander seeds
  • 30 ml fennel seeds
  • 3 cloves
  • 10 green cardamom pods
  • 2 black cardamom pods
  • 2 star anise
  • 15 ml black peppercorns
  • 1 cinnamon stick or cassia bark
  • 2 bay leaves

Place all the ingredients in a wide pan, then dry roast them over medium-high heat until the mixture becomes fragrant. Transfer batches to a spice grinder, then store in an airtight container.

Roasted garam masala marrow bones on toast. Platter, linen & cutlery by HAUS.

Roasted marrow bones:

  • 3 marrow bones, sliced in half horizontally (ask your butcher)
  • 15 ml garam masala (see above)
  • 15 ml olive oil
  • salt flakes

Pre-heat oven to 220 C. Place the marrow bones cut side up in a roasting tray lined with foil or baking paper. Mix the garam masala with the oil to form a paste. Rub the paste all over the bones. Roast for about 25 minutes or until fully cooked. Serve at once, with toasted bread.

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