aubergine and feta burger

May 14, 2012 in recipes, vegetarian

I am in the throws of developing a vegetarian burger for a new gourmet burger restaurant and wanted to present a few concepts to the client. I adore aubergine, and its the perfect vegetable to turn into a burger with substance. I immediately remembered my friend Alida’s delicious aubergine and feta fritters which I tasted and loved at a party last year, and knew this was what I wanted to make.

I made a few changes because I used 3 large aubergines and cooked them like I did with my wedges recipe.It uses less oil.

Recipe on Drizzle and Dip

And then……………….

I was busy in my kitchen making a few other things so had some guacamole, lightly pickled red onions and fresh coriander lying around. I made some of the burger mixture into smaller and flatter cakes and fried these. I topped them with all the above mentioned ingredeints and they turned into a fantastic party snack. The burger would be sensational with these ingredients too and would instantly turn them into a spectacular Mexican vegetarian burger.

I make guacamole in various ways and for these I did a very easy version of smashed avocado, finely chopped pickled jalapeno chillis, a squirt of lime juice, salt and pepper. I left the coriander out because I piled on the fresh leaves at the end.

To lightly pickle the red onions, simply slice one up and soak for a min of 4 hours in red wine vinegar. This is how they do them at my favourite Cape Town Mexican restaurant El Burro.

by drizzleanddip

Vanilla and almond cake with poached quince

May 11, 2012 in baking, recipes

No Comments »

Tags: quince, vanilla cake

This is a dense vanilla sponge cake smothered in poached quince slices and perfect for a winter’s tea.

Oh how I love playing with food I have never cooked before so when my friend Michael Olivier, a well known local food guru gave me these gorgeous quinces the other day my mind immediately started plotting and planning what to do with them. I have never eaten or cooked a quince in my life. Looking like fruit that would have been popular in another century, I wasn’t entirely sure what to do with them so I turned to the broader foodie community and my friends on Twitter asking a few questions.

A couple of exciting options cropped up including turning them it into jam, and I love making preserves or to make a jelly.

After more research I knew I definitely wanted to poach then, and then a friend of mine from Twitter a talented baker – Olivier (@GREEDYtweets) sent me an interesting sounding recipe for a vanilla cake with almonds and yogurt and quince. I was sold. I consider cake to be its own very special food group.

His recipe involved first making the vanilla syrup and then cooking them in the oven at a low heat for about 4 – 5 hours, which frankly sounded too long and unnecessary. So I changed this part of it and adapted the recipe slightly and this is what I did to make this rather delicious cake.

I used 3 quinces and what the original recipe called for, but 2 large would be adequate. Or you could do the three large ones and have lovely poached quinces in vanilla syrup as I now have to nibble on later.

What you need to make one large cake: (will feed at least 12 people)

Recipe on Drizzle and Dip

This cake is delicious served with a dollop whipped fresh cream and makes a perfect dessert.

*Tips*

Poached quinces make an excellent dessert served warm over ice cream or with cream are delicious.
You could poach them in spicy red wine as I did with these pears as an alternative. They make a perfect winter pud.
The would work beautifully in a crumble or baked into a pie.

by drizzleanddip

blueberry & orange triffle with mascarpone cheese

May 8, 2012 in recipes

4 Comments »

Tags: blueberry, Mascarpone cheese, orange, triffle

This is an incredibly decadent and easy dessert to make combining the thick creaminess of Mascarpone cheese with a sweet blueberry sauce and orange.

I am not a big fan of traditional triffle as I don’t like the texture of jelly with cake but here the 3 elements work really well together. The juice from the blueberries soaks into the sponge cake, and the zesty cream balances it all out.

All you need to do is layer 3 elements. Cake + Mascarpone cream + Blueberry sauce.

Rcipe on Drizzle and Dip

Other recipes Ive made using a similar Mascarpone ~ cream mix:

amaretto peaches with amaretti biscuits and mascarpone cheese

nectarine tart in ginger biscuit crust

by drizzleanddip

a summer gone past and my first cook book

May 7, 2012 in Uncategorized

8 Comments »

Tags: Cookbook, Drizzle and Dip

Over the past year I have been working on a very special project. I have written my first cook book. After keeping it (mostly) under wraps for what feels like the longest time, I am over joyed to be able to share this news at last.

The book is finally nearly finished and soon to go to print. I had no idea that this journey, which had many bumps in the road, could have been so all consuming and all encompassing as its been. The fact that I chose to do most of the production slap bang in the middle of my busy food styling season and in the middle of a very hot summer did not make it any easier.

And yes I did all the production on it myself from concept to recipes, to the styling and photography. If you followed me on Twitter from October to March you would have heard me groaning under the weight of the pressure of it all. But unlike the journey of writing a food blog, which is often very lonely, the making of my book has been the opposite.

I have undertaken to publish it myself in collaboration with publishing consultants Schreiber Media and pulled in a fabulous small team of people to help.

I have received so much guidance along the way from various corners, from people I know and people I have never met, and for which I am am extremely grateful. The book is in essence an extension of Drizzle and Dip and consists of a collection of some of my favourite recipes from my site as well as new ones. I cant wait to take Drizzle and Dip into a new arena and onto paper.

My book is being marketed and distributed by Jacana Media and will be launched in July 2012.

by drizzleanddip

Lemony spinach carbanara

May 3, 2012 in vegetarian

4 Comments »

Tags: carbonara, lemon, spinach

: lemon & spinach carbonara

This is a vegetarian twist on the classic Carbanara sauce. It contains only 5 ingredients, is very quick to make and is one of the most delicious pastas I’ve eaten in a while.

This is a perfect supper to whip up in 20 minutes and is packed with flavour. I like to use whole-wheat pasta as I enjoy the slightly nutty flavour, and its lower in GI than regular pasta.

Recipe on Drizzle and Dip

: so simple and so delicious

by drizzleanddip

win lunch at the spice route restaurant for mothers day

May 2, 2012 in Uncategorized

1 Comment »

Tags: Mothers day, The Spice Route restaurant, win

The Spice Route Restaurant, situated next to the Fairview Wine and Cheese Farm in Paarl, explores the romance between spice, food and wine. The culinary voyage focuses on the Spice Route wines, with each meal carefully crafted and prepared to compliment them.

Chef Phillip Pretorius says, “We started this venture by first tasting each of the wines and then deciding on the appropriate food to be served with the wine. We systematically cut down the choices until we had the perfect match and then allowed our creativity to take over so that we could discover just how far it could take us.”

The menu includes exotic dishes such as slow roasted pork belly infused with five spice and served on Madagascar DV chocolate lentil salad, paired with Spice Route Pinotage or Spice Route Chakalaka.Tender roast rack of lamb on olives and pap served with seasonal baby vegetables, chakalaka dusted carrot chips, beetroot crackling, and five spice infused tomato reduction, paired with Spice Route Chakalaka or Spice Route Shiraz. And for dessert, duo of saffron and Pinotage poached pear on poppy seed cake and liquorice ice cream.

WIN!

In celebration of Mother’s Day on Sunday, 13 May, one lucky Drizzle and Dip reader can win a lunch voucher for the Spice Route Restaurant in Paarl to the value of R500, three bottles of wine from the Spice Route Winery paired with DV Artisan Chocolate, and a chocolate tasting for two people at the factory situated on the Spice Route farm.

Question: How best do you like to spoil the special mother in your life?

To win, Go over to my Drizzle and Dip Facebook page and leave your answer under the Spice Route post comment section.

The competition closes at midnight on Tuesday, 8 May, and the winner will be announced on Wednesday, 9 May 2012.

If you are not on FB – please leave a comment below this post.

Reservations for the restaurant can be made on 021 863 5222 or restaurant@spiceroute.co.za

The Spice Route Restaurant is open Sunday to Thursday 11h00 until 18h00, and Friday and Saturday 11h00 until 20h30. Every afternoon from 15h00 guests can enjoy tapas style snacks whilst admiring the beautiful view and sipping on Spice Route wines.

Competition terms and conditions

Voucher for The Spice Route Restaurant is not transferable or redeemable for cash
The lunch voucher is valid for 3 months from date of winner announcement
The Spice Route Restaurant is based in Paarl and the travel costs are for the winners own account
Winners will need to contact The Spice Route restaurant to secure a reservation in their personal capacity

by drizzleanddip

Salted caramel and banana stuffed French Toast

May 1, 2012 in recipes, vegetarian

4 Comments »

Tags: banana, french toast, salted caramel

: banana and salted caramel stuffed french toast sandwich

I love French Toast, but stuffed with slices of fried banana and home-made salted caramel sauce takes things to a whole new level.

No this is not healthy food, this is not something you eat every day or very often, but if you wanted a spoiling breakfast or lazy week-end brunch treat that satisfies a sweet tooth this may be an option. I actually used very little salted caramel so the sandwiches were not that sweet. The perfect base onto which you could dust icing sugar or drizzle generously with maple syrup.

Salted caramel is one of my all-time-best sweet treats and if you haven’t seen my recipe for this you can find it by clicking here.

This is what it looks like:

Its pure golden heaven!

Admittedly I had a jar of this on hand so making these French Toast sandwiches was pretty quick and easy. You could also use a ready made caramel or dulce du leche.

I quite like making French Toast made with only beaten eggs as I did with this horrendously delicious dish, but for this I think its good to add a splash of milk and a dash of vanilla extract, it keeps them a little more light and fluffy.

Recipe on Drizzle and Dip

If you are not into banana’s then fill them with fried apple or pear pieces instead. You could of course move over to a completely savoury vibe and do bacon or ham and cheese. I think bacon and banana would be amazing, or you could just have the crispy bacon on the side.

I think on balance I prefer my French Toast fried on both sides and topped with things like I did with my Gorgonzola and pear recipe. This way you can increase your bread to fruit ratio.

: delicious hot and straight out the frying pan

by drizzleanddip

Gorgeous by Graham Beck is Gorgeous

May 1, 2012 in reviews

No Comments »

Tags: Gorgeous, Graham Beck

: gorgeous is gorgeous

Gorgeous by Graham Beck, the first brand-exclusive bubbly bar in South Africa has opened its doors at Steenberg in Constantia. I was invited last week to meet Pieter Ferreira, the wine maker, and sample some of his delectable fizzy nectar.

As I explained to him, it was lovely to be invited and see this gorgous spot, but he was talking to the converted. As a long time fan of Graham Beck wines, I didn’t need any convincing.

I tasted the Brut Zero for the first time and fell instantly in love with it. Totally dry (and resultant fewer calories) left me wondering where I could get more. Luckily they sell all the wines from Gorgeous at Cellar door prices to take home. So at any time you can pop past and pick up a few bottles or cases. How convenient is that?

: pieter ferreira through the glass

Deriving its name from the favoured term of endearment of the late Mr Graham Beck, Gorgeous is a statement in indulgent elegance, from the Vivienne Westwood* wallpapering to the Tom Dixon lighting above the bar. Guests can opt to linger in the comfortable lounge-style area or alongside the bar, elegantly finished in a Carrara marble countertop. Or in summer you could sit outside and stare at the mountain and vineyards

The full selection of Graham Beck Wines’ award winning Méthode Cap Classique can be enjoyed with sumptuous canapés prepared exclusively for Gorgeous by Executive Chef Garth Almazan of Catharina’s restaurant, located in the same historic building. Among the five dishes on the menu are fresh Saldanha Bay oysters; poached tiger prawn; and asparagus and goat’s cheese risotto croquette. The canapés – including an indulgent dessert – have been created to complement the Graham Beck sparkling wines.

These wines will be the exclusive beverage offering at the bar, either by the bottle or glass, with prices starting at R40 per flute and R200 per bottle. Guests may also opt to try a specific range; the three-wine non-vintage Graham Beck sparkling wines, the three vintage cuvées, or the iconic Cap Classique flagship, Cuvée Clive.

Opening hours extend from lunchtime until late, seven days a week. Limited seating is offered in the intimate venue and no reservations are taken.

Gorgeous is the latest addition to the world-class Steenberg estate, recently voted among the Top 100 Experiences in the World by the readers of Condé Nast Traveler in the USA. Steenberg’s features include the award-winning Steenberg Hotel, a wellness spa and 18-hole championship golf course, the Steenberg cellar door and Bistro Sixteen82, and Catharina’s fine dining restaurant.

Contact:

Gorgeous by Graham Beck, Steenberg Estate, Tokai Road Constantia. Telephone +27 (0)21 713 7177

: a sophisticated bubbly bar

by drizzleanddip

My amatraciana inspired pasta sauce with bacon, zucchini and chilli

April 25, 2012 in recipes

No Comments »

Tags: amatraciana, bacon, chilli, pasta, tomato

: my amatraciana inspired pasta sauce with courgette and chilli

This is was one of my quick knock together meals that I never planned to blog about, but after eating it and realising it was pretty tasty, I decided I wanted to document it for my own records. I want to have this again.

I’m stuck at home this week end sick with a bad dose of sinusitus so felt like something comforting and easy to make for my supper. I tend to cook whatever I have around.

Amatraciana Italian pasta sauce is probably amongst my all time favourites. You cant really go wrong with bacon, tomato and chilli in a sauce. The purists will probably balk at the idea of me even calling this Amatraciana which is supposed to be made from guainciale (dried pork cheek), and whether or not onion is used is another aspect up for debate. I have also added zucchini because I felt like getting in some greens, but you would need to leave these out if you wanted to keep it more authentic.

So this is my recipe for an Amatraciana inspired pasta sauce with a few extra bits and pieces.

I made this in the time it took to bring the water to the boil and cook the pasta.

Recipe on Drizzle and Dip

Serve this with a generous handful of freshly grated Parmesan or Pecorino cheese.

Wash it down with a nice glass of red wine to enjoy it even more.

: deliciously comforting with a nice chilli kick

by drizzleanddip

A fabulous salmon tartare

April 23, 2012 in recipes

1 Comment »

Tags: salmon tartare

: salmon tartare with lemon, ginger, dill and jalepeno chilli

This Salmon tartare is a packed with flavour and can be whipped up in minutes to make an impressive appetiser snack.

There is no cooking involved so all you have to do is chop and mix up a delicious dressing. A perfect solution to satisfy my recent craving for raw meat and fish.

Like with all good quality fish you need to do very little to turn it into something extraordinary. There are so many flavours that you can add to your tartare mix – whatever takes your fancy. Things like; dill, lemon, lime, capers, cilantro, chives, chilli or onion.

I love the flavour of dill with salmon so used this with lemon and pickled jalepenos to give it a slight edge and used spring onions so they didn’t overpower it.

: salmon tartare with home-style potato crisps

What you will need to make a starter snack for 2 people:

Recipe on Drizzle and Dip

Serve with home-style potato crisps which are the perfect textural balance to the salmon. I also like the whole ‘fish & chips’ connotation.

: fresh, lemony and loaded with taste