Tag Archives: Poetry stores

Mothers Day Lunch with Poetry Stores

12 May

A delectable home cooked feast from Barbara Joubert’s book KOSTALGIE, available from Poetry Stores. Photography by Tasha Seccombe.

There’s nothing that says “I love you” like a thoughtful, scrumptious and beautiful home-cooked meal. The recipes in Barbara Joubert’s (Afrikaans) book Kostalgie are the perfect choices for a Mothers Day lunch at home, with flavours and influences from her travels all around the world.

I have never made caramelized figs before, and they truly are just magnificent to look at. Almost too beautiful to eat! With the creamy custard tart, they are the stuff dreams are made of.

I love slow roasted pork – it seems to always get raving reviews in my house. I opted for serving the pork with buttery beans instead of potatoes, because of my choice of pasta and tomatoes as a side dish (a stunning meal on its own too).

Have a happy Mothers Day everyone!

Barbara’s book, the homeware and beautiful black floral scarf are all available online and in store from Poetry Stores.

Tagliatelle with burst tomatoes, blue cheese and rocket. Photography by Tasha Seccombe

Homemade tagliatelle with burst tomatoes and blue cheese (serves 6)

(Recipe from Barbara Joubert’s Kostalgie)

For the tagliatelle:
300 g (535 ml) cake flour
3 eggs
20 ml olive oil
10 ml water

For the burst tomatoes:
125 ml olive oil
3 garlic cloves
550 g small red and yellow rosa tomatoes
salt and freshly ground pepper
a handful fresh basil leaves
100 g blue cheese
40 g rocket

For the tagliatelle:
Place the flour in the bowl of an electric mixer with dough hook. Make a well in the middle of the flour and add the eggs. Switch the machine on at low speed. Add the olive oil and water. Increase the speed until a soft dough forms. If the dough is too stiff, you can add a little water. Knead for 10 minutes with the machine, then take the dough out and cover with plastic wrap. Let it rest for 1 hour at room temperature. If you have a pasta machine, sprinkle a little flour on your working surface and on the rollers of the machine. Cut the dough into smaller pieces. Set your machine on number 7 and feed the dough through. Set it one setting lower, feeding the dough through until you get to number 1 (the thinnest setting). Hang the pasta sheets over the back of chairs for about 20 minutes to dry out a little. Attach the tagliatelle attachment to the machine, then feed the sheets through the cutter. Place the bundles of cut tagliatelle onto a baking tray sprinkled with flour. Bring a large pot of water to a boil. Add a little olive oil, then add the pasta and cook for 3-5 minutes. Drain and top with the roasted saucy tomatoes.

For the burst tomatoes:
Heat olive oil in a large deep pan. Add the garlic whole and fry for about 2 minutes to flavour the oil. Add the tomatoes and fry until they burst. Season with salt & pepper. Tear basil leaves in pieces and mix with the sauce. Cut slices of blue cheese and arrange on top of the pasta. Sprinkle with rocket and serve.

My notes: A good quality store bought tagliatelle will also work well, if you don’t have a pasta machine.

Overnight leg of pork, so soft that you can pull it with a fork. Photography by Tasha Seccombe.

Overnight leg of pork (serves 6)

(Recipe from Barbara Joubert’s Kostalgie)

100 ml olive oil
2 kg leg of pork (I used boneless)
juice of a lemon
3 garlic cloves, finely chopped
salt & freshly ground black pepper
3 bay leaves
250 ml white wine
8 baby leeks
1 x 439 g can chestnuts

Preheat oven to 200 C. Place half the olive oil in a roasting tray. Place the pork in the bowl and sprinkle with the lemon juice. Rub the garlic all over. Season with salt & pepper, then add the rest of the olive oil. Place in oven with skin side down. Remove after 30 minutes, then turn the leg over with skin side up. Cover with foil. Lower heat to 140 C, then roast for 6 hours.
Remove the netting around the meat, then add the bay leaves, wine, leeks and chestnuts. Roast uncovered for an hour at 180 C. Remember the skin won’t be crispy. The meat will be soft enough to pull apart with forks.

My notes: The original recipe calls for leeks, which were unfortunately out of stock everywhere at the time of the shoot, so I substituted these with slices of red onion. I also couldn’t find chestnuts, but I’m sure these will be stocked at a good exotic speciality store.

Custard tart with caramelized figs. Photography by Tasha Seccombe.

Custard tart with caramelized figs (serves 8-10)

(Recipe from Barbara Joubert’s Kostalgie)

For the dough:
200 g (360 ml) cake flour
50 g (60 ml) caster sugar
100 g (110 ml) unsalted butter, cut into cubes
1 egg yolk
45-60 ml cold water

Place the flour, sugar and butter in a food processor. Mix until the butter is well incorporated. Add the yolk and mix. With the motor running, add the water spoon by spoon, until it just comes together. Remove from mixer and cover with plastic wrap. Rest in the fridge for 30 minutes. Preheat oven to 200 C. Roll out dough on a floured surface. Line a greased 18 cm tart tin with the dough, then prick with a fork all over. Line with baking paper on top and fill with dried beans. Bake blink for 10 minutes at 200 C. Remove paper and beans and bake for another 5 minutes until the base is cooked.

For the filling:
10 egg yolks
20 g (40 ml) cornflour
125 g (150 g) caster sugar
2 ml vanilla powder
200 ml milk
500 ml cream

Whisk the yolks, cornflour, sugar and vanilla together with an electric mixer in a mixing bowl. Heat the milk and cream together in a pot, but don’t let it boil. Add the cream mixture to the egg mixture and mix well. Pour back into the pot, then continue stirring over medium heat until the custard thickens. (You don’t want to make scrambled eggs!) Pour the custard into another bowl and place a piece of wax paper on top to prevent a skin from forming. Let it cool to room temperature. Pour filling in baked tart base and bake for 20 minutes at 180 C. Let it cool overnight, preferable in the fridge.

For the caramelized figs:
500 g (625 ml) sugar
100 ml water
about 25 small figs

Put the sugar and water in a large pot with a lid and place over medium heat until the sugar has melted. Now remove the lid and let it boil until it reaches a light caramel colour. The caramel will continue to darken, so remove from the heat immediately. Carefully dip the figs into the hot caramel and place on a baking tray lined with baking paper to cool. Place on top of the cooled tart when ready to serve.

My notes: The recipe doesn’t mention what size eggs to use, but I found that XL is adequate. I found that I needed to increase the baking time for the base and for the assembled tart to achieve a golden brown result. I couldn’t find small figs, so 9 large ones were enough as a substitute. Don’t caramelize the figs long before you’ll be serving the tart, as the caramel will eventually start to melt as the figs release steam and water, and you’ll be left with syrupy half-coated figs. (Remember, the caramel will harden on standing in the pot, so when you’re done dipping the figs, carefully add some boiling water to the caramel and leave to soften before cleaning.)

This post was created in collaboration with Poetry Stores.

A Raw Cake spread for Mothers Day with Poetry Stores

11 May

A “raw” cake spread for Mothers Day, featuring recipes from the book Raw Cake. Photography by Tasha Seccombe. All homeware, linen, teas and honey available from Poetry Stores. (Vintage round wooden plate is photographer’s own.)

You’re never too old to learn something new. I am turning 40 years young this year, and it is one of my goals to try as many new ingredients and food types as I possibly can. Earlier in 2017 I became a fan of tofu after being a skeptic for way too many years. It’s never a good idea to judge a book by its cover…

For this Mothers Day feature, I had the opportunity to cook three recipes for a special tea table spread from Daisy Kristiansen and Leah Garwood-Gowers’ new book Raw Cake, available from Poetry Stores. They are the duo behind The Hardihood in London – raw, handcrafted, superfood confectioners. Products by The Hardihood are plant-based and free from gluten, refined sugar, dairy and soy. Conveniently vegan and often raw, they use organic, sustainable ingredients to craft “clean candy”.

Being a self-confessed French pastry addict, it was hard for me to imagine a world of cakes without butter or sugar (or flour or eggs, for that matter). So I chose two recipes that really reminded me of the “good stuff” like rocky road and berry swirl cheesecake, as well as a recipe that tickled my fancy for the strange combination of ingredients like avo, mango & lime tart.

It was an absolute revelation to make these recipes. For one, there were many ingredients that I’ve never heard of, like maca powder and rice malt syrup. The dairy-free “cheesecake” was made by blending desiccated coconut with soaked raw cashews, rice malt syrup, lemon juice, fresh berries and coconut oil (you need a pretty powerful blender to achieve the right consistency). The rocky road consisted mainly of superfoods like goji berries, dried apricots, pitted dates, organic cacao powder, coconut oil and lots of raw nuts. And the avo mousse tart with mango & lime had the most incredible texture that you can imagine.

Unfortunately, most of these ingredients are not mainstream yet, but you’ll find them in good quality health stores with a relatively high price tag. The more familiar ingredients are easy to find, yet also expensive. If you don’t have serious budget constraints and want to reap the benefits of super healthy, raw food in the tastiest ways imaginable, this book is for you!

Here’s to all the mothers out there aiming to feed their families the best. Happy Mothers Day!

Tip: Shop your nuts at a weigh-and-pay shop – this way you only buy what you need, especially when a recipe calls for only 40 g of walnuts, etc.

“Raw” rocky road – a treat that you can eat and not feel guilty at all! Photography by Tasha Seccombe. (Vintage spatula is photographer’s own.)

Rocky Road (makes 9-12 pieces)

155 g ( 1 cup) dried apricots (sulphur free)
40 g (1/2 cup) walnuts
60 g (1/2 cup) hazelnuts
80 g mixed currants or raisins
55 g (1/2 cup) goji berries

For the chocolate mix:
150 g (3/4 cup) coconut oil, melted
60 g (3/4 cup) cacao powder
30 g (1/4 cup) coconut sugar
170 g (1/2 cup) rice malt syrup
60 g (1/2 cup) pitted dates, soaked for 30 min
Line a 15 cm square baking tin with baking paper. Place all the dry mix ingredients in a high-powered food processor and pulse on high until just broken up and mixed together but still chunky. Transfer to a large mixing bowl and clean out the bowl of the food processor.
Next, make the chocolate mix. Add the coconut oil, cacao, coconut sugar and syrup to the clean food processor and blend on high, then add the dates and blend until smooth and combined. Make sure you don’t over-mix the chocolate or it can separate. If this happens and there is a lot of extra oil, add in some more cacao powder and malt syrup until it becomes smooth.
Pour the chocolate mix over the dry mix and stir together with a large spoon until well combined. Scoop into the baking tin, pressing the mixture down to ensure it is compact. Place in the fridge for 3-4 hours or the freezer for 1 hour until it has completely set, then cut into 9-12 pieces. They will keep well in the fridge for up to 7 days.

My notes: My food processor wasn’t powerful enough to pulse the dried apricots, so I opted to cut them by hand instead. Also, I used a 20 x 13 cm baking dish and got 18 medium size squares – remember to really put pressure on the mixture when you compact it, otherwise it will be very crumbly.

Blueberry Lemon Swirl Cheesecake – not containing and cheese or dairy or gluten! Make your cake look extra pretty with a selection of edible flowers. Catch the interesting ingredient list below. Photography by Tasha Seccombe.

Blueberry Lemon Swirl Cheesecake (serves 8-12)

For the base:
130 g (1 cup) cashews
50 g (1/2 cup) pecans
60 g (1/2 cup) pitted soft dates
2 tablespoons rice malt syrup or alternative liquid natural sweetener
1 tablespoon maca powder (optional)
pinch of Himalayan salt

For the filling and topping:
60 g (3/4 cup) desiccated coconut
390 g (3 cups) cashews, soaked in warm water for 2 hours then drained
340 g (1 cup) coconut oil, melted
125 ml (1/2 cup) lemon juice
zest of 1 lemon, plus extra to decorate
1/2 teaspoon turmeric powder
200 g ( 2 cups) fresh or frozen blueberries (I used a mixture of blackberries and blueberries)
edible flowers and coconut flakes, to decorate
Line a 20 cm round springform cake tin with baking paper. For the base, place the nuts in a high-powered food processor and blend on high until coarsely ground, then combine with the remaining ingredients until well mixed. Press into the cake tin.
For the filling, place the coconut in a high-powered blender and blend on high until fine, then add the cashews, syrup and coconut oil and blend again until the mixture is as smooth as possible, scraping down the sides to incorporate all the mixture. Transfer half the mixture to a bowl and set aside. Add the lemon juice, zest and turmeric to the mixture left in the blender and blend until smooth. Taste, and add more lemon juice if it needs more flavour, and more sweetener if it’s too tart. Pour into a second bowl, setting aside a few tablespoons of this lemon cream in a piping bag to chill for later. Add the other half of the mixture to the blender with the blueberries. Blend until combined and add more sweetener if needed. Pour it back into the bowl so that you now have two bowls with two colours mixture.

Spoon equal sized dollops of the purple mixture and the yellow mixture at random onto the cake base, alternating between colours, until you have used it all up. Wiggle the tin from side to side to settle the mixture, and swirl through the mix using a knife or a chopstick, to create a pattern. Transfer to the fridge overnight or the freezer for 3-4 hours until firm. Remove from the tin and decorate with the lemon cream, edible flowers, coconut flakes and lemon zest. Chill until ready to serve.

My notes: Use a very powerful food processor / blender to achieve a smooth texture for the cheesecake mixture. Use the turmeric powder with caution, as it can tint the mixture very bright yellow.

Mango, lime and avocado mousse tart. Photography by Tasha Seccombe.

Mango, Lime & Avocado Mousse Tart (serves 8-12)

For the crust:
130 g (1 cup) macadamias
100 g (1 cup) pecans
95 g (3/4 cup) pitted dates, soaked for 30 minutes or until soft
1/4 teaspoon vanilla powder
pinch of salt

For the filling:
3 small avocados, stoned
zest and juice of 1 lime
100 g (1/2 cup) coconut oil
1 large mango, peeled and destoned
170 g (1/2 cup) rice malt syrup or coconut syrup
pinch of Himalayan salt

Line a 20 cm round pie tin with baking paper.
First make the crust. Place the nuts in a high powered food processor and blend on high until broken up. Add the remaining ingredients and blend again until well combined and the mixture sticks together. Press into the pie tin, and clean out the bowl of the food processor.
For the filling, blend the avocados in the clean food processor until smooth. Add the remaining ingredients and blend until everything has been broken down and the mixture is silky smooth. Pour over the base and place in the fridge for 2-3 hours to set.

My notes: I used a fluted pie tin which is very difficult to line with baking paper. I used a non-stick baking spray instead.

This post was written in collaboration with Poetry Stores. All homeware, linen and the cookbook available online and in store at Poetry Stores.

Weekend brunch with Poetry Stores

21 Apr

This brunch spread is the stuff dreams are made of. All recipes from Flora Shedden’s book, Gatherings, available from Poetry Stores.

During the month of April we are blessed in South Africa with not only one but two long weekends! That usually means family time and slower mornings – perfect for an indulgent brunch. With Easter weekend already behind us, I cannot wait to treat my family next weekend with these fabulous brunch recipes from Gatherings, the new book by Flora Shedden from Scotland, available from Poetry Stores.

Flora recently was the youngest ever semi-finalist in The Great British Bake Off, impressing judges with her simple, elegant designs. Her book is a reflection of her love for cooking and baking, and it is clear that she has a profound understanding and respect for good ingredients and wonderful flavours.

I’ve chosen Flora’s recipes for a crunchy pumpkin seed, fig & coconut granola served with double cream yoghurt and fresh berries, some rye waffles with mascarpone & poached plum compote as well as French-style bostock – baked sliced of brioche soaked in vanilla apple syrup and covered in a gooey, golden brown almond past. Although all three recipes are stunning, my hands down favourite is the bostock. If you love gooey almond croissants, these beauties will rock your world.

Enjoy a little slow indulgence around the brunch table this Easter, served with steamy coffee and decorated with Poetry’s magnificent blue floral table linen and wonki ware.

All three recipes below are from Flora’s beautiful book, Gatherings, available from Poetry Stores and online for R370. It’s an exceptional book and a must for your recipe collection.

Crunchy granola with almond flakes, poppy seeds and pumpkin seeds (photography by Tasha Seccombe)

Fig & coconut granola (makes approximately 750 g)

3 tablespoons coconut oil, at room temperature (i.e. in liquid form)
100 ml maple syrup
100 g clear honey
1 teaspoon vanilla bean paste
350 g rolled oats
50 g sesame seeds
25 g poppy seeds
100 g pumpkin seeds
50 g flaked almonds
100 g dried figs, roughly chopped
50 g coconut flakes

Preheat the oven to 160 C. Weigh out all the ingredients (except for figs & coconut flakes) in a large bowl. Mix the lot together using your hands, ensuring everything is well coated in the wet ingredients. Top the mixture into a large roasting tray and bake for 10 min. Remove the tray from the oven and stir the granola around – this helps to ensure it colours evenly. Bake for a further 10 min or until golden and becoming crisp. (It will become crunchier once it cools down.) Add the figs and coconut flakes while the mixture is still hot and mix them through. Allow the granola to cool completely, then package it up in a large jar or small cellophane gift bags. It will keep for about 1 month in airtight storage.

My notes: I found that the granola needed more time in the oven, so I baked it at 180 C for about 3 intervals of 10 minutes each.

Rye waffles with mascarpone and spiced plum compote (photography by Tasha Seccombe)

Rye waffles (makes 8-10)

150 g plain flour
150 g rye flour
1 teaspoon baking powder
75 g caster sugar
3 eggs, lightly beaten
1/2 teaspoon ground cinnamon
300 ml milk
100 g butter, melted

To serve: Whipped cream and spiced plum compote (from page 262)

Preheat your waffle maker. To make the batter, stir in the flours, baking powder, sugar, eggs and cinnamon together, then whisk in the milk gradually. Continue to beat until the mixture is smooth. Finally stir in the melted butter. Ladle about 125 ml of the batter into the waffle iron and close the lid. Cook for 2-3 minutes or until golden. Remove the cooked waffle, keep warm and repeat with the remaining batter. Serve warm with whipped cream (or mascarpone) and spiced plum compote.

Bostock is a french classic: stale brioche soaked in a fruity vanilla syrup then spread with a sweet almond paste, baked in the oven and dusted with icing sugar. Just heavenly! (photography by Tasha Seccombe)

Apple & almond bostock (serves 4)

125 g butter, softened
125 g icing sugar, plus extra for dusting
100 g ground almonds
1/2 teaspoon almond extract
1 teaspoon vanilla bean paste
1 egg
50 g plain flour
6-8 sliced of stale brioche or bread
200 g flaked almonds, for topping

For the syrup:
150 ml apple juice
150 g caster sugar
1 teaspoon vanilla bean paste

Preheat oven to 200 C. First make the syrup. In a saucepan, bring the apple juice, sugar and vanilla to the boil. Cook over a high heat for no more than 1 minute until the sugar has dissolved and you have a light clear syrup. Set aside.
In a bowl beat the butter and icing sugar together until light and fluffy. Add the ground almonds, almond extract, vanilla, egg and flour and heat again until the mixture is smooth.
To assemble, take a piece of brioche and soak each side in the syrup. Place it on a lined baking tray and repeat with the remaining slices. Divide the almond batter between the brioche slices and spread it across the top of each slice. Sprinkle generously with the flaked almonds. Bake for 10-12 minutes or until golden brown and the almond topping is cooked through. Dust with icing sugar and serve warm.

My notes: I found that about 50 g flaked almonds are more than enough for topping the bostocks.

(This featured post was created in collaboration with Poetry Stores.)

Save

Mar(ch)tini time!

9 Mar

Classic martini (photography by Tasha Seccombe)

Summer’s officially over and we’re marveling in the milder weather and muted tones of March. However, I’m not quite ready yet for steamy hot chocolates and mulled wine, so let’s celebrate this beautiful new season with a range of colourful martinis (sporting Poetry‘s range of beautiful glassware, of course) – from the bold and classic to something a little more playful.

With all the beautiful olive and berry colours in Poetry‘s stores at the moment, these martinis fit right in. Adjust the strength of the alcohol according to your preference. Some prefer their martinis with minimal dilution, others can only enjoy it over lots of ice and with a little added juice or soda.

Classic martini

This one is stirred, not shaken, to preserve the translucency of the gin and dry vermouth. I serve it with one green olive, no twist (lemon), no brine (not dirty).

  • ice
  • 2 parts gin (or vodka)
  • 1 part dry vermouth
  • 1 green olive

Fill a cocktail shaker half full with ice blocks. Add the gin and vermouth, then use a long spoon to stir for 30 seconds. Strain into a chilled glass and add a olive. Serve immediately.

Dirty martini on the rocks with extra olives (photography by Tasha Seccombe)

Dirty martini on the rocks with extra olives

This martini will put you straight into party mode! Shaking it results in a beautiful almost light green icy coloured drink, and the brine adds just the right amount of salty flavour that works so well with the bitterness of the gin. The extra ice makes it less intimidating to drink, and the extra olives provide you with a snack while you’re sipping.

  • ice
  • 2 parts gin
  • 1 part vermouth
  • 1/2 part olive brine
  • ice, to serve
  • thin strip of lemon rind, to serve
  • pitted green olives on a skewer, to serve

Fill a cocktail shaker half full with ice blocks. Add the gin and vermouth, then close the shaker and shake vigorously for at least 10 seconds. Strain into a glass filled with extra ice. Add the lemon twist and olive skewers. Serve immediately.

Black and blue martini with lemonade and thyme (photography by Tasha Seccombe)

Black and blue martini with lemonade and thyme

If you’re not into the boldness of straight-up martinis, this one with black- and blueberries might tickle your fancy. It’s a little milder, a little sweeter and even a little tinge of pink! The thyme adds a lovely fragrance to the drink.

  • ice
  • 2 parts gin/vodka
  • 1 part vermouth
  • 1 blackberry, bruised
  • a few blueberries, bruised
  • 1 sprig of thyme (plus more for serving)
  • ice cold lemonade, to top up with

Fill a cocktail shaker half full with ice blocks. Add the gin, vermouth, blackberry, blueberries and thyme. Shake vigorously for at least 10 seconds. Strain into a glass, then top up with lemonade to taste. Garnish with more berries and a sprig of thyme. Serve immediately.

Red martini with bitters (photography by Tasha Seccombe)

Red martini with bitters

This fruity cocktail is stunning to look at, fruity with the extra juice added, yet it still has that martini twang in the background. A dash of bitters adds depth of flavour.

  • 2 parts gin/vodka
  • 1 part vermouth
  • ice cold berry juice (I used cranberry), to top up with
  • ice, to serve
  • raspberries, to serve
  • a dash of bitters

Fill a glass half full with ice blocks. Add the gin & vermouth. Top up with juice. Garnish with berries and a dash of bitters. Serve immediately.

Note: This post was written for Poetry Stores. Find featured glassware, homeware, linen and clothing online at www.poetrystores.co.za.

Save

Save

3 Festive Bubbly Cocktails with Poetry Stores

28 Dec

My three easy bubbly cocktails on the video set at Bartinney Champagne Bar in colaboration with Poetry Stores (photography by Tasha Seccombe)

We’re in the middle of silly season, entertaining family and friends almost daily and celebrating a few days off work before the start of a new year. I’m at the beach with my family and we’re in the habit of pouring a casual festive drink every evening at sundown.

If you’re a lover of bubbly, you’ll love these three easy cocktail recipes that I wrote for Poetry Stores. No special gear required, just pour and enjoy. It’s such a stunning way to welcome guests for a festive occasion! Thank you to Poetry Stores for this fun collaboration. Watch the video:

 

Mango Tango: one part thick mango juice, two parts ice cold bubbly, one basil leaf (photography by @Tasha Seccombe)

Ruby Rage: ice cold bubbly, a squeeze of fresh pomegranate juice plus some pomegranate seeds, and a squeeze of lime juice (photography by Tasha Seccombe)

Watermelon Fizz: bubbly, a scoop of watermelon sorbet, fresh mint (photography by Tasha Seccombe)

Tasha and I had a lot of fun filming this video with the team of Skript.tv! Here are some behind-the-scenes pics of the shoot, as taken by Tasha Seccombe.

Caught in the act – sipping bubbly before lunchtime was part of the job (photography by Tasha Seccombe)

Bernard and Rob from Skript.tv (photography by Tasha Seccombe)

Action! Bernard from Skript.tv (photography by Tasha Seccombe)

Loving what I do, doing what I love! (photography by Tasha Seccombe)

Getting my game face on at Bartinney Wine & Champagne Bar (photography by Tasha Seccombe)

Shooting at Bartinney Wine & Champagne Bar in Stellenbosch with Skript.tv (photography by Tasha Seccombe)

A festive cheese stack with Poetry Stores

27 Dec

An easy, yet impressive cheese stack with fresh berries and honey for dessert and as a centre piece (photography by Tasha Seccombe)

Everybody loves a selection of festive cheeses when it comes to entertaining. It can be a generous starter, a light snack or even a classy dessert. In this case, it can also double up as a stunning centrepiece  for your festive table. So easy, yet really impressive.

Invest in a few rounds of beautiful whole cheeses and you’ve got dessert and gifts sorted in one go (wrap chunks of leftovers for your guests on their way home).

Happy entertaining, everyone! Watch the video that I made in collaboration with Poetry Stores:

Wooden boards, black crockery and ornamental candle holders available from Poetry Stores.

Video produced by Skript.tv

Still photography by Tasha Seccombe.

Filmed at Bartinney Wine & Champagne Bar in Stellenbosch.

A Timeless Festive Dinner with Poetry Stores

9 Dec

The new Noir homeware range from Poetry Stores with recipes from the book "The Story of a House" (photography by Tasha Seccombe)

The new Noir homeware range from Poetry Stores with recipes from the book “The Story of a House” (photography by Tasha Seccombe)

If you like adding a touch of drama to your festive table this December, don’t miss out on the new black homeware range available from Poetry Stores, Noir, imported from Portugal. It is simply breathtaking and the perfect choice to pair with a few gold accessories.

I’ve had the pleasure of creating a timeless festive dinner spread in collaboration with Poetry Stores using these beautiful pieces of homeware and three recipes from the stunning book The Story of a House – Fables and Feasts from La Creuzette by Louis Jansen van Vuuren & Hardy Olivier. Most of the recipes are French-inspired and perfect for entertaining a crowd for a grand occasion.

Here are three of Louis and Hardy’s recipes from their book, fit for royalty:

Salmon tartare from the book “The Story of a House” (photography by Tasha Seccombe)

Salmon Tartare (serves 4)

  • 480 g smoked salmon, cut into 1 cm cubes
  • 80 g cucumber, diced
  • 80 g radish, diced
  • a large pinch of toasted sesame seeds
  • a large pinch of chopped pink peppercorns
  • 120 g Granny Smith apple, diced
  • fresh mint, chopped (optional)

For the vinaigrette:

  • 100 ml apple cider vinegar
  • 150 ml sesame oil
  • juice of 2 large lemons
  • freshly ground salt & pepper

Mix all the ingredients for the tartare. Make the vinaigrette by mixing all the ingredients together and serving with the tartare. The tartare is also delicious with finely chopped mint sprinkled on top.

Leg of lamb with gremolata from the book "The Story of a House" (photography by Tasha Seccombe)

Leg of lamb with gremolata from the book “The Story of a House” (photography by Tasha Seccombe)

Double Leg of Lamb (serves 12)

  • 1 double leg of lamb or 2 individual legs of lamb

For the seasoning:

  • 1/4 cup (60 ml) coarse salt
  • 1/4 cup (60 ml) freshly ground black pepper
  • 1/4 cup (60 ml) finely chopped garlic
  • 1/4 cup (60 ml) finely chopped rosemary leaves, plus sprigs for garnishing
  • 1/4 cup (60 ml) Dijon mustard
  • 1/4 cup (60 ml) extra virgin olive oil
  • 2 cups (500 ml) lamb stock or water

For the sauce:

  • 1 cup (250 ml) dry red wine
  • 1 litre stock from the oven dish
  • 2 tablespoons (30 ml) cornflour

For the gremolata:

  • grated or finely chopped peel of 4 lemons
  • 3 garlic cloves, finely chopped
  • a handful of fresh parsley, finely chopped

Remove most of the fat from the leg of lamb, but not all of it, as it lends delicious flavour to the sauce.

With a sharp knife, make small incisions about 1 cm long and 2 cm deep all over the legs,. Make the seasoning by mixing the salt, pepper, garlic, rosemary and mustard. Rub it into the meat, particularly into the incisions, and let it marinate for at least 30 minutes. Heat the oven to 200 C.

Place the legs in a large, deep oven dish. Combine the olive oil and lamb stock and pour over the meat. Roast uncovered for 20-30 minutes and then reduce the temperature to 160 C. Cover with a lid or seal it tightly with foil. Roast for approximately another 90 minutes. Test the meat by inserting a meat thermometer close to the bone – it is done when the temperature is 60 C, as the flesh will still be beautifully pink.

Pour some of the pan juices over the meat, place it on a rack (so that the meat doesn’t lie in the liquid) and roast in a hot oven (200 C) for 5-7 minutes to form a lovely crispy crust. Turn off the oven and pour all the liquid out of the oven dish, but let the meat rest in the oven while you make the sauce.

Heat the wine and 3 cups (750 ml) of the stock over a low heat and boil it to let the alcohol evaporate. Stir the cornflour into the remaining cup (250 ml) of stock, stir it into the rest and cook the sauce until thickened.

Combine all the gremolata ingredients. Serve the meat with the gremolata sprinkled on top and the thickened pan juices in a separate jug.

Variation: Soak 2 handfuls of half-dried prunes in brandy overnight and add to the liquid in the oven dish about 40 minutes before you plan to remove the meat from the oven and serve it.

Fig clafoutis from the book "The Story of a House" (photography by Tasha Seccombe)

Fig clafoutis from the book “The Story of a House” (photography by Tasha Seccombe)

Fig Clafoutis (serves 6)

  • 700 g purple figs
  • 30 g soft butter, plus a little extra to grease the dish
  • 120 g cake flour, plus 10 g for the dish
  • 3 eggs
  • 1 cup (250 ml) milk
  • 120 g castor sugar

Heat the oven to 180 C. Cut off the fig stalks. Cut a cross into the top of each fig and press so that it gapes slightly. Grease an oven dish or ceramic dish (not too deep) with a little butter, sprinkle in 10 g of flour and arrange the figs in the dish. Beat the eggs, milk, sugar and butter together and sift in the flour. Fold the flour into the mixture.

Pour the mixture over the figs and bake for 30-40 minutes. Serve hot with a scoop of crème fraîche.

Get The Story of a House – Fables and Feasts from La Creuzette by Louis Jansen van Vuuren & Hardy Olivier available online from Poetry stores at R599.

All homeware, cutlery, glassware and accessories available from Poetry Stores, except small dessert plate. (Linen not included.)

A Portuguese Summer Feast with Poetry Stores

29 Nov

Portuguese feast

Piri-piri chicken, roasted sweet potato salad and fig ice cream from the book “My Portuguese Feast” by Mimi Jardim (photography by Tasha Seccombe)

portuguese-feastOne of the most beautiful recipe books on the shelves this festive season is Mimi Jardim’s My Portuguese Feast – Recipes From The Heart, available from Poetry stores. Mimi is a living legend when it comes to Portuguese cooking in SA: she has run her own cooking school for over 50 years and is also a representative of the Nando’s restaurant chain. Her book is a tribute to her years of cooking, teaching, loving, exploring and sharing. “It highlights the flavours and tastes of Portuguese food and showcases the way the Portuguese cook – with their hearts and their souls, and not always in exact proportions!”

Here is a splendid Portuguese summer feast out of Mimi’s book, complete with the most beautiful, brand new Portuguese homeware available from Poetry stores. You will agree that the tableware and linen in the photographs are some of the most beautiful ranges that Poetry has ever stocked and a must for your festive table this season. Happy cooking!

Roasted sweet potato salad

Roasted sweet potato salad with goats cheese and pomegranate seeds (photography by Tasha Seccombe)

Roasted sweet potato salad (serves 4)

  • 150 g whole blanched almonds
  • 125 ml olive oil
  • coarse salt
  • 1 kg sweet potato, peeled and cut into chunks
  • 2 red onions, peeled and cut into quarters
  • 2 cloves garlic
  • 1 stick cinnamon
  • 125 ml orange juice
  • salt & pepper
  • about 100 g baby spinach
  • about 100 g rocket
  • 250 g goats cheese
  • 250 ml pomegranate seeds
  • orange zest, to garnish

Method:

Preheat the oven to 200 C. Place the almonds in a roasting pan and drizzle with some of the olive oil and coarse salt. Roast for 5 minutes, turning then2-3 times. Remove from the oven and drain the almonds on paper towel. Reduce oven temp to 180 C. Place the sweet potato in a baking dish, add the red onions, garlic, cinnamon and orange juice and drizzle with a little more of the olive oil. Season to taste and salt and pepper and mix well. Bake for about 40 minutes, stirring twice. Line a salad bowl with baby spinach and rocket. Top with roasted sweet potatoes and pour over any juices from the baking dish. Crumble over the cheese, sprinkle with the roasted almonds and garnish with pomegranate jewels. Drizzle with the last of the olive oil, sprinkle with orange zest and serve.

Portuguese Feast chicken

Raymond’s Piri-piri chicken (photography by Tasha Seccombe)

Raymond’s Travelling Piri-Piri Chicken (serves 4-6)

  • 1 medium-sized (1-1,2kg) chicken
  • salt, to taste
  • pepper, to taste
  • 100 G soft butter
  • whole piri-piri chillies, crushed (use 3-5 for medium and 5-10 for hot)
  • 10 ml lemon juice
  • 2-4 cloves garlic, crushed
  • 5 ml paprika
  • 12,5 ml olive oil
  • sprigs rosemay and thyme tied together to form a brush

For the sauce:

  • 2 cloves garlic
  • 20 ml butter (plus 12,5 ml olive oil, optional)
  • piri-piri chillies (or peri-peri sauce) to taste
  • juice of hal a lemon
  • 5 ml chopped parsley

Method:

Rinse and dry the chicken and spatchcock it (cut open through the back and flatten it). Cut slashes into the flesh of the thick parts of the chicken. Make a paste of the remaining ingredients (other than the rosemary and thyme and the sauce ingredients) and rub it over the inside and outside of the chicken. Allow to marinate for 2 hours. Grill of braai the chicken, turning regularly and using the rosemary and thyme brush to baste it with the marinade/paste every time it is turned. Serve with the sauce.

To make the sauce, fry the garlic cloves in the butter. Add the piri-piri chillies or sauce, lemon juice and parsley. Remove the garlic and serve.

Portuguese Feast ice cream

Port, peri-peri & fig ice cream loaf cake with fresh figs and almond slivers (photography by Tasha Seccombe)

Peri-Peri, Port & Fig Ice Cream (serves 6-8)

  • 10 moist dried figs
  • 40 g almonds, toasted
  • 60 ml honey, plus extra to garnish
  • 50 ml fresh lemon juice
  • 20 ml port
  • 15 ml Nando’s Hot Peri-Peri Sauce
  • 1 x 2 liter tub soft vanilla ice cream
  • 100 ml chocolate morsels or grated chocolate
  • toasted flaked almonds, to serve
  • ground cinnamon, to serve

Method:

Spray a loaf pan with non-stick cooking spray and line with plastic wrap. Place in the freezer while you prepare the mixture. Pulse figs and almonds in a food processor until coarsely chopped. Dissolve the honey in the lemon juice, then add the port, peri-peri sauce, figs and almonds. Fold into the ice cream, working quickly so that it doesn’t melt. Fold into the chocolate, pour the mixture into the prepared pan and freeze for 24 hours. Unmould the dessert onto a serving platter. Drizzle it with honey and sprinkle with almonds and cinnamon. Serve immediately.

Get Mimi Jardim’s My Portuguese Feast – Recipes From The Heart, available online from Poetry stores at R385.

All homeware, linen, cutlery, glassware and wooden boards available from Poetry Stores.

Save

A festive table from “Share: The Cookbook” with Poetry stores

15 Dec

A festive table loaded with delicious dishes out of "Share: The Cookbook" (photography by Tasha Seccombe)

A festive table loaded with delicious dishes out of “Share: The Cookbook” (photography by Tasha Seccombe)

It was such a treat to discover this new book on the shelf at Poetry stores – Share: The Cookbook. ShareIt is a celebration of women who have survived war and conflicts, but also a celebration of the foods that nourish and bring us together. Recipes such as Nigerian Beef and Okra Soup, Rwandan Chicken Casserole as well as magical images  of real people are laid out in surrounding pages. Between the beautifully simple recipes, women tell their stories of survival, determination and how they came to take part in programs offered by Women for Women International. A host of celebrities such as Jamie Oliver to Annie Lennox have contributed recipes bringing a diverse array of flavours and personalities to this unique book. 100% of the publisher’s profits go to Women for Woman International. Share is much more than just a cookbook, it’s written for people that are interested in issues of women’s rights whilst celebrating our common humanity.

I’ve chosen a range of recipes as part of a festive spread in association with Poetry stores, using some of their beautiful homeware but also one of their fabulous new table cloths. The recipes are bright and tasty, yet simple and inexpensive. The flavour inspiration come deep from the hearts of Africa and India, intertwined by a common love of sharing food, recipes and love around our tables.

This book makes a great Christmas gift, and will remain a favourite in your kitchen but also on your coffee table.

Tomato & spinach dahl (photography by Tasha Seccombe)

Tomato & spinach dahl (photography by Tasha Seccombe)

Spinach & tomato dahl, by Peter Kindersley

  • 2 tablespoons olive oil
  • 2 red onions, finely chopped
  • 4 garlic cloves, crushed
  • 4cm piece fresh ginger, peeled & grated
  • 1 green chilli, finely sliced
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 250 g red lentils
  • 400g canned chopped tomatoes
  • 900 ml vegetable stock or water
  • 400 g baby spinach
  • to serve: steamed basmati rice, naan bread, natural yoghurt, fresh coriander leaves and fresh lemon/lime wedges

Method:

Heat the oil in a large heavy lidded pan over medium heat. Add the onions, garlic, ginger and chilli. Cook, stirring often, until the onions are soft. Add the cumin, coriander, turmeric and salt. Cook and stir for 2 minutes until fragrant. Stir in the lentils, tomatoes and stock/water and bring to a boil. Cover, reduce heat to a simmer and cook for 20-30 min when the lentils are thick. Stir often to prevent sticking on the bottom. Fold in the spinach and cook for about 2 minutes or until just wilted. Adjust seasoning and serve with steamed rice, naan bread, natural yoghurt, coriander leaves and fresh lemon/lime wedges.

Kachumbari salad (photography by Tasha Seccombe)

Kachumbari salad (photography by Tasha Seccombe)

Kachumbari salad, by Craig Kielburger

  • 450 g ripe, firm tomatoes, sliced or diced
  • 1 red onion, finely sliced
  • 25 g fresh coriander
  • 1 chilli, sliced
  • 50 ml extra virgin olive oil
  • 1-2 tablespoons lemon juice
  • salt & freshly ground black pepper

Method:

  1. Place the tomatoes in a salad bowl. Top with the sliced onion, coriander & chilli.
  2. Drizzle with lemon juice, olive oil and season with salt & pepper.
Tandoori yoghurt chicken (photography by Tasha Seccombe)

Tandoori yoghurt chicken (photography by Tasha Seccombe)

Tandoori yoghurt chicken, by Bill McKibben

  • 1 whole chicken (about 1,5kg) cut into 8 pieces, skin removed
  • 1 teaspoon salt
  • juice of a lemon
  • 500 ml Greek yoghurt
  • 1 onion, coursely chopped
  • 3 garlic cloves, crushed
  • 3cm piece of ginger, peeled & grated
  • 1-2 red chillies, deseeded & chopped
  • 1/4 teaspoon ground turmeric
  • 2 teaspoons garam masala
  • a drop of red food colouring (optional)
  • to serve: coriander leaves & lemon/lime wedges

Method:

  1. Using a sharp small knife, cut deep slashes into the thickest part of the chicken, but do not cut as far as the bone. Place in a large mixing bowl, then sprinkle with salt & lemon juice. Set aside for 20 minutes.
  2. Meanwhile, make the marinade: place yoghurt, onion, garlic, ginger, chilli, turmeric & garam masala in a food processor and process to a smooth sauce. Add the red colouring, if using.
  3. Pour over the chicken, and rub into the slits. Cover and refrigerate for 8-24 hours.
  4. Pre-heat the grill or fire, then cook the chicken for 20-25 minutes turning regularly. The chicken is cooked when there is no pink flesh and the juices run clear. Serve with fresh coriander and some lemon/lime wedges.
Orange, almond & olive oil cake (photography by Tasha Seccombe)

Orange, almond & olive oil cake (photography by Tasha Seccombe)

Orange scented olive oil almond cake, by Nell Newman

  • 100 g almonds (or ground almonds)
  • 100 g white rice flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 large eggs, separated
  • 175 g white sugar
  • 120 ml olive oil
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • finely grated zest of 2 oranges
  • 60 ml orange juice
  • 60 ml sherry
  • to decorate: orange segments/slices

Method:

  1. Pre-heat oven to 180 C. Grease/line a 20cm springform round cake tin.
  2. Toast the almonds in a dry pan over medium heat until lightly brown, then grind in a food processor. (alternatively use ground almonds)
  3. In a mixing bowl, sieve the rice flour and almonds with the baking powder & salt.
  4. In a separate mixing bowl, whisk the egg yolks and sugar until light and creamy. Now add the olive oil in a thin stream while whisking, following with the vanilla, almond extract, zest, orange juice and sherry. Fold into the dry sieved ingredients.
  5. Using clean electric beaters, whisk the egg whites in another clean bowl until stiff peaks form. Now fold this into the yolk/flour mixture. Pour into the prepared tin, then bake for 30-40 minutes until light brown and an inserted skewer comes out clean.
  6. Remove from oven, then allow to cool for 15 minutes before turning out on a clean folded tea towel. Invert onto a wire rack to cool completely. Garnish with flaked almonds and/or orange segments/slices, and serve with whipped cream or creme fraiche.

All recipes from “Share: The Cookbook”, available from Poetry stores at R395.

All homeware, Wonkiware & wooden boards (except vintage brass cake plate, ladle and silver knife) available from Poetry stores.

Table cloth available from Poetry stores at R499 – available in blue or green.

Photography & styling: Tasha Seccombe

Text, propping, food preparation & styling: Ilse van der Merwe

Assistant & food preparation: Elsebé Cronjé

This post was written and executed in association with Poetry stores.

A Mother’s Day mezze platter with Poetry stores

6 May

My mezze platter for Mother's Day (photography by Tasha Seccombe)

My mezze platter for Mother’s Day (photography by Tasha Seccombe)

This Mother’s Day, dare to do something different and exotic for your Mom with a Middle Eastern and Mediterranean mezze platter!

The team from Poetry stores have asked me once again to do something special for a Mother’s Day feast. I’ve chosen one of the brand new books from their shelves: Sababa – Middle Eastern and Mediterranean Food by Tal Smith & Nirit Saban, photography by Russell Smith. Tal and Nirit are sisters, and Tal is married to Russel, so this book has a strong family element to it. Sababa is the name of their two kitchens in Cape Town, one in the city bowl and one in Sea Point. Their strong Middle Eastern roots are the major influence for their choice of beautiful salads, mezze, dips, roasts, bakes and cakes.

I’ve chosen a few basic recipes for the perfect mezze platter at home this Mother’s Day. As Tal & Nirit suggest, try to choose at least 6 individual dishes along with pita bread or Iraqi laffa bread, some of which you can buy in any store (olives, pickles, etc.), and some that you can make yourself (hummus, snoek dip, tzatziki, roast aubergines, marinated peppers etc.).

All of the dishes can be prepared in advance, so it’s the perfect feast to plan ahead so that you can relax with your guests when it’s time for lunch/dinner.

This Sunday will be my third official Mother’s Day – what a privilege to have a beautiful, healthy daughter! I’ll also be calling up my Mother Erna in Keurboomstrand – she’s a truly special woman and I’m so thankful to have her in my life.

Sababa's hummus with zaatar spice & olive oil (photography by Tasha Seccombe)

Sababa’s hummus with zaatar spice & olive oil (photography by Tasha Seccombe)

Ingredients for Sababa‘s Israeli hummus:

Note: This is a very special recipe, as it shows you how to cook the chickpeas from scratch. It also contains a lot more tahina than most other Mediterranean hummus recipes, and no olive oil (except for topping).

  • 500g dried chickpeas
  • 10 ml (2 t) bicarbonate of soda
  • 6 cloves of garlic
  • 1 cup (250 ml) fresh lemon juice
  • 3 cups (750 ml) tahina paste
  • 5 ml (1 t) salt
  • 200 ml hot water
  • 5 ml (1 t) ground cumin (optional)
  • olive oil and zaatar spice for serving (optional)

Method:

  1. Soak the chickpeas overnight using 3 times the amount of water with 1 teaspoon bicarbonate of soda. Strain the chickpeas through a colander the next day and rinse under cold water.
  2. Boil the chickpeas in a pot with double the amount of water and 1 teaspoon of bicarbonate of soda and cook until the chickpeas are soft and almost falling apart. Strain and allow to cool.
  3. Blend with the rest of the ingredients until smooth, then serve topped with extra virgin olive oil and zaatar spice.
Juicy roasted aubergine strips (photography by Tasha Seccombe)

Juicy roasted aubergine strips (photography by Tasha Seccombe)

Ingredients for Sababa‘s roasted aubergines:

Note: Tal and Nirit have written a whole page in their book about aubergines: selecting, salting, roasting and charring. Their tips are very valuable. They mention that they still prefer to pre-salt their aubergines, although most aubergines on the market today are not bitter inherently anymore. So the choice is yours! These aubergines also work very well in salads.

  • medium sized firm aubergines (1 serves about 2 people)
  • olive oil for brushing
  • salt & pepper

Method:

  1. Cut the aubergines into wedges, then salt them for at least 15 minutes. Wipe them clean with a cloth.
  2. Arrange on a baking tray, then use a pastry brush to brush all sides with olive oil. Season with salt & pepper.
  3. Bake at 180C for about 30 minutes until soft and browned.
Sababa's roasted pepper with lemon juice & olive oil (photography by Tasha Seccombe)

Sababa’s roasted pepper with lemon juice & olive oil (photography by Tasha Seccombe)

Ingredients for Sababa‘s marinated peppers with lemon: (serves 10-12)

Note: There are 2 different recipes for marinated peppers in their book. I’ve chosen the one with lemon as opposed to vinegar.

  • 5 red peppers
  • 5 yellow peppers
  • 3 cloves garlic, crushed
  • 4 lemons, juiced
  • 1 cup (250 ml) extra virgin olive oil
  • salt to taste

Method:

  1. Char the peppers on an open flame or on the braai until blackened (I roasted them in my oven for about 25 minutes on 230 C). Once they are ready, place them in a plastic bag to steam and cool for about 20 minutes.
  2. Remove the skin and seeds and wash them under cold running water. Cut the peppers into strips.
  3. Combine the garlic with the lemon juice, olive oil and salt. Place the peppers in a dish, pour over the liquid and mix everything together.
  4. Leave to cool, then keep the dish covered in the fridge overnight before serving at room temperature. They will last a month in the fridge.
A chunky smoked snoek dip (photography by Tasha Seccombe)

A chunky smoked snoek dip (photography by Tasha Seccombe)

Ingredients for Sababa‘s smoked snoek dip: (makes about 600 ml)

  • 200g smoked snoek
  • half a red onion, diced
  • handful of Italian flat-leaf parsley, chopped
  • 2 spring onion, chopped
  • 100 ml cream
  • 3 T (45 ml) mayonnaise
  • salt & pepper to taste
  • 1 lemon, finely grated zest & juice
  • extra virgin olive oil and more chopped parsley, to serve (optional)

Method:

  1. Shred the snoek making sure you get rid of all the bones and skin.
  2. In a tall cup using a stick blender, blend the rest of the ingredients together, then mix by hand with the flaked snoek. Leave in the fridge for an hour before serving.

Credits:

This post was written and composed for Poetry stores by Ilse van der Merwe from The Food Fox.

All recipes from Sababa by Tal Smith & Nirit Saban, available at Poetry stores for R299.

All homeware were supplied by Poetry stores, and are available in-store.

Grey glasses: R35 each

Laguiole mini cheese knife & mini spreader: R150 each

Iron heart napkin rings: R40 each

Wonkiware ramekins, blue & red: R75 each

Wooden board, medium round: R499

Facebook
Twitter
Pinterest
Instagram
YouTube