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The sweetest thing

July 13, 2012 in Uncategorized, Woolies Pantry

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Baking has never been my area of expertise, I still remember the first batch of blueberry muffins I ever made. I was in grade 9, the winter holidays were a bit dull, so I decided to make a batch of muffins. I’m still not sure what I did wrong, but they were so rock hard that when one rolled off the table there wasn’t even a dent on it!

I now bake by following a handful of simple rules, including measuring ingredients exactly, preheating the oven and not overmixing batter. I haven’t had the same disaster since, but I still hold my breath when I take a cake out of the oven. I made this chocolate, almond and ricotta cake for the latest issue of TASTE after being inspired by all the gorgeous citrus fruit available at the moment, especially ClemenGold mandarins.

Orange-sugared almond, chocolate and ricotta cake

Orange-sugared almond, chocolate and ricotta cake

They are super-sweet, juicy and delicious, perfect for cooking or baking. They also have a fantastic vibrantly coloured, fragrant skin, which is great for making flavoured sugar. Simply add a few pieces to a jar of white sugar, along with a split vanilla pod and some rose essence. It’s delicious sprinkled over this cake or dusted over fresh doughnuts.

Woolworths cardholders currently receive 20% off ClemenGolds, yet another reason to try them out!

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Orange sugared almond, chocolate and ricotta cake
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

Ingredients
  • butter, for greasing
  • cocoa, for dusting
  • 500 g ricotta
  • 4 free-range eggs, separated
  • 300 g light brown sugar
  • 250 g ground almonds
  • 250 g dark chocolate, melted
  • 10 oranges, zested
  • 50 g caster sugar

Instructions
  1. Preheat the oven to 180°C. Grease a 23 cm cake tin and dust it with cocoa powder.
  2. Throughly drain the ricotta by pushing it through a sieve to remove all the excess water, as well as any lumps.
  3. Add the egg yolks, brown sugar, ground almonds, melted chocolate and the zest of 2 oranges to the cheese, and mix.
  4. In another bowl, whisk the egg whites until soft peaks form.
  5. Working quickly, fold the egg whites, a little at a time, into the chocolate-cheese mixture, as evenly as possible.
  6. Spoon the mixture into the tin and smooth the top using a palette knife. Bake for 55 minutes to 1 hour, or until a skewer inserted comes out clean. Allow to cool completely.
  7. Fold the remaining orange zest into the icing sugar and sprinkle over the cake.

 

Have a great weekend!

Hannah Lewry

Consultant Food Editor, Woolworths Taste Magazine

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Winter warmers

July 9, 2012 in Woolies Pantry

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A cold and wet weekend of rain pelting against the windows of my flat meant any hopes of enjoying the great outdoors were dashed. Instead I succumbed to the charms of Woolworths range of winter desserts because, let’s face it, nothing quite makes a girl feel better than the sweet seduction of hot baked puddings on a soggy Sunday.

Woolworths have been so kind to their loyal shoppers this week as to allow all WREWARDS card holders to indulge in their fabulous offer of saving R20 when buying two winter puddings. Any of you who know me will know that the only thing that could possibly lift my spirits more than a sugar rush is a bargain and in this case I was the proud owner of both!

Sticky with just the right amount of sugar and a sponge surface cracked from the heat of the oven, sticky toffee pudding was my Sunday night date! Dressed to impress with my favourite roasted fruit and a jug of hot custard on the side, the weather was eventually the last thing on my mind.

Seasonal fruit is always better but I am a real sucker for plums and yesterday a punnet of plump ones caught my eye on the cold shelves in Woolworths. Try roasting guavas or figs if you can find them, their tart flavours compliment the indulgent winter puddings perfectly.

Sticky toffee pudding with roast fruit

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Sticky toffee pudding with roast fruit
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 1 x Woolworths winter sticky toffee pudding
  • 6 plums, halved (or any other fruit of your choice like strawberries or guavas or both)
  • 1 T brown sugar
  • 50g butter, cubed
  • Juice of one lemon
  • 2 cinnamon sticks
  • Sprig of fresh rosemary

Instructions
  1. Preheat your oven to 200C⁰.
  2. Remove the stones from your plums and arrange the fruit on a baking tray before sprinkling with brown sugar, dotting a few knobs of butter around and squeezing over your lemon juice.
  3. Add your cinnamon sticks and sprig of rosemary for deep, rich flavours that are perfect for winter.
  4. Roast the fruit for 20 – 30 minutes until fragrant and tender.
  5. Prepare your sticky toffee pudding according to the package instructions and serve hot with your roasted fruit.

 

I decided to treat myself to a milk tart sponge pudding as well, just to take advantage of the offer. I am having some of my girl friends over before the end of the week for a little catch-up with some ‘Sex and the City’ re-runs and a few bowls of hot pudding.

How do you like to eat your winter puddings?

Lots of love

Hannah

Consultant Food Editor, Woolworths TASTE

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Flour Power

July 6, 2012 in Woolies Pantry

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Flour is without a doubt the superstar of my pantry. Whether it’s a tablespoon for the base of a white sauce, or a cup sifted into my Sunday morning pancake mix, there is very little that this humble ingredient can’t do. I have just noticed that flour is on this week’s “Great Value” list at Woolworths so I will definitely be adding a few packets to my trolley before the week is up. The best way to store flour is in an airtight container. This will keep it fresher for longer.

Tempura squid with sweet chilli sauce

Tempura squid with sweet chilli sauce

In most tempura recipes, rice flour is used to create a feathery light batter but you can also use ordinary flour. In this recipe for tempura squid with sweet chilli sauce I substituted good old cake flour for the rice flour and it worked out just fine. The batter is a little heavier than the rice flour version would be, but you can always add another splash of cold soda water to loosen it up so that it drips off the squid instead of caking it in a thick, floury batter. You may have to experiment a few times to check whether the temperature of the oil is just right. The squid should be cooked until tender in the middle and the batter should be light and golden.

This squid is delicious tossed into a cucumber ribbon salad lightly dressed with grated ginger and soya sauce. You can also try it with a sweet chilli dipping sauce. Just remember to have a few layers of kitchen paper at hand to drain the squid as soon as it comes out of the oil so that each piece stays lovely and crunchy without absorbing any excess oil.

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Tempura squid with sweet chilli sauce
Author: 
Recipe type: Appetiser
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 150 g flour
  • cup ice-cold soda water
  • 1 free-range egg white, beaten
  • 2 cups canola oil
  • 250 g fresh squid tubes and heads, cleaned
  • Sea salt, to taste
  • Sweet chilli sauce, for serving
  • Fresh limes, for serving

Instructions
  1. Whisk the flour and soda water together until no lumps remain, then fold in the beaten egg white.
  2. Heat the oil In a small saucepan over a high heat. Slice the squid tubes into thin strips, dip them into the batter to coat generously and carefully drop into the hot oil.
  3. Fry for 30 seconds to 1 minute, or until cooked but tender and golden, then remove using a slotted spoon and drain on kitchen paper.
  4. Serve warm, scattered with sea salt, with a sweet chilli dipping sauce and fresh limes on the side and a handful of shoestring potatoes or potato crisps.

 

Give it a go and let me know what you think!

Remember to visit Woolworths The Pantry for more ideas and recipes.

Love

Hannah

Consultant Food Editor, Woolworths TASTE

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Pretty in pink

July 2, 2012 in Woolies Pantry

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I like to think of myself as a big of a sports fanatic! The sports I like might not be the run of the mill ones – don’t get me wrong, I enjoy a good game of rugby but I won’t spend the whole afternoon watching it unless there’s a really good braai on the go! But I love spending a good three hours watching a nail-biting rally between Nadal and Federer at Wimbledon. The same goes for the swimmers competing in this year’s Olympics, which happens to be just around the corner!

Since these particular events don’t hold the same sway on the sports calendar as rugby, for example, I have to give my friends a good enough reason to come over and watch! After eating a meal at El Burro, one of my favourite Mexican restaurants in Cape Town, I discovered pink pickled onions and have loved them ever since. I’ve experimented with a few recipes – I prefer mine slightly tart and less sweet – so I heat them up in lots of red wine vinegar and add a few peppercorns.

I have to make a small jar of them every two weeks because I add them to everything, from warm butternut salads, to home-made wraps with grilled chicken and spicy guacamole. My friends love them piled onto slices of rye bread, generously spread with Woolworths’ hummus – it’s a fantastic quick and easy snack for afternoons spent watching your favourite sport. The rye bread keeps you fuller for and the nutty flavours of the hummus and perky pink pickled onions are a perfect combination.

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Rye slices topped with pickled red onions and hummus
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Recipe type: Starter
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 1 cup red wine vinegar
  • 8 peppercorns, whole
  • 1 red chilli, deseeded and sliced
  • 3 T caster sugar
  • 2 red onions, peeled and thinly sliced
  • 8 slices rye bread
  • Hummus
  • Extra-virgin olive oil, a drizzle
  • Pickled onions
  • Lemony sumac or a good crack of freshly ground black pepper

Instructions
  1. In a saucepan over a medium to low heat, gently simmer the red wine vinegar, whole peppercorns, red chilli, deseeded and sliced, and caster sugar for 5 minutes.
  2. Remove from the heat and pour the liquid over the peeled and thinly sliced red onions. Chill overnight.
  3. To serve, cut a loaf of fresh rye bread into 8 slices and spread each slice with hummus and a drizzle of extra-virgin olive oil. Top with the pickled onions and sprinkle with lemony sumac or a good crack of freshly ground black pepper.

 

I hope my pickled pink onions will have the same special place in your fridge as they do in mine.

Here’s to healthy snacking, the 2012 Olympics and remember to visit Woolworths The Pantry for more ideas and recipes.

Love

Hannah

Consultant Food Editor, Woolworths TASTE

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Sunshine food

June 29, 2012 in Woolies Pantry

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The weather in Cape Town has been a bit miserable recently so I thought I’d whip up my favourite sunshine food – corn fritters. Sweetcorn is one of our nation’s favourite foods and is high in insoluble fibre, which helps keep our digestive systems functioning properly, and low in fat. I find that sweetcorn keeps for longer if you store it in the leaves, this helps protect them from bruising. They are best eaten within a day or two of purchasing so they retain their nutrients and flavour.

Try making a flavoured butter to serve with chargrilled sweetcorn at a Sunday braai. Mix 1 chopped fresh chilli and 3 T chopped Italian parsley with 100 g softened butter, and add sea salt and freshly ground black pepper to season. Spread the butter over cooked sweetcorn, or wrap the sweetcorn in foil with a knob of the flavoured butter before cooking over the coals. I also like grating a little Parmesan or Gouda over cooked sweetcorn.

Sweetcorn is on Woolworths’ WREWARDS programme this month, so don’t forget to take your Woolworths card along with you when you go shopping to receive 10% off the marked price. I like to add grated baby marrow to this recipe to bulk it up and make the mixture go further. As luck would have it, baby marrows are on the WREWARDS list too!

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Sweetcorn-and –marrow fritters with fresh limes
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Recipe type: Main
Prep time: 
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Create this zesty side or light lunch making use of a trio of ingredients, each less 10% for Woolies cardholders.
Ingredients
  • 6 pack supersweet sweetcorn
  • 1 kg marrows
  • 18 extra-large free-range eggs
  • 140 g cake flour
  • 2 free-range eggs
  • ½ cup milk
  • 1 t baking powder
  • 1 t dried chilli flakes
  • ½ t ground cumin
  • ½ t coriander seeds
  • sprinkle of sea salt
  • 2 cups canola oil

Instructions
  1. Cook 2 cobs sweetcorn in salted boiling water for 5 minutes until tender. Drain, then remove the corn from the cob and mix the kernels with 2 grated baby marrows.
  2. Mix 140 g cake flour, 2 free-range eggs, ½ cup milk, 1 t baking powder, 1 t dried chilli flakes, ½ t ground cumin, ½ t coriander seeds and sprinkle with sea salt. Add the corn and baby marrows and mix to combine.
  3. Heat 2 cups canola oil in a saucepan and carefully spoon bite-sized portions of batter into the oil. Fry until golden brown, about 30 seconds on each side, remove using a slotted spoon and drain on kitchen paper.
  4. Serve hot with sea salt and a squeeze of lime juice.

 

I hope this brings a little sunshine into your kitchen this weekend!

Love

Hannah

Consultant Food Editor, Woolworths TASTE

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Pocket power

June 25, 2012 in Woolies Pantry

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Pita breads are, in my opinion, underappreciated. These gorgeous rounds of soft bread only get a fraction of the recognition they deserve. When heated, they yield a soft inside with a slight crunchy crust and create a perfect pocket for delicious fillings.

Making pita breads is quite easy and some say that it’s great for first-time bread makers, but if you get it wrong, the heat won’t penetrate the bread and give them that signature lift. Woolworths sells delicious pita breads; all you need to do is pop them into the oven for a minute or two until warmed through. You can also cut them in half and warm them in the toaster. I love pita breads stuffed with falafel balls – mix a can of drained chickpeas with cumin, add a little parsley and lemon juice, shape into balls and fry until golden and crunchy. Use to fill warm pitas and top with runny tahini and finely shredded cabbage pickled in red wine vinegar and peppercorns.

If I ever have a pita bread hanging around for a day longer than it should, I tear it into a pan with good-quality olive oil and toast it and it has absorbed the flavours of the olive oil. I serve it with ready-made hummus or tossed into a roasted red pepper salad with caperberries and white anchovies.

I’m also really enjoying this recipe for North African beef pitas at the moment. Add a tablespoon of Woolworths’ new Soup It Up Moroccan paste to give it extra spice:

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North African beef pitas
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Add a tablespoon of Woolworths’ new Soup It Up Moroccan paste to give it extra spice.
Ingredients
  • Red onion 1, finely chopped
  • Tomatoes 2, finely chopped
  • Olive oil 2 T
  • Free-range beef mince 500 g
  • Coriander ¼ cup chopped, plus extra for serving
  • Garlic 2 cloves, finely chopped
  • Woolworths Soup It Up Moroccan paste 2 T
  • Warm pita breads, for serving
  • Pomegranate rubies, for serving
  • Limes, for serving

Instructions
  1. Fry the red onion and tomatoes in the olive oil over a low heat until soft. Increase the heat, add the mince and brown for 5 minutes. Add the coriander, garlic and Moroccan paste and simmer for 15 to 20 minutes. Generously spoon the mince into the warm pitas and top with fresh coriander, pomegranate rubies and a squeeze of lime juice.

 

What are your favourite pita bread fillings?

Love

Hannah

Consultant Food Editor, Woolworths TASTE

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Smoked chicken and litchi rice noodles

June 22, 2012 in Woolies Pantry

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I was never a big fan of smoked chicken breasts in the past, but that’s probably because I usually ate them on a sandwich without anything to make them more exciting. There are plenty of things that are delicious nestled between two thick slices of fresh bread: egg mayonnaise with super-thin slices of cucumber, thick lashings of crunchy peanut butter with strawberry jam, or good old ham with butter and English mustard. Most ingredients need the right combination to turn them into magic.

I’ve learnt to appreciate smoked chicken by thinking out of the box and pairing it with something a little different, such as spicy chorizo. The sweet, smoky flavour of the chicken goes beautifully with the robust spicy flavours of the chorizo. I also love eating it on home-made pizza bases topped with torn mozzarella, lots of freshly chopped chilli, finished off with scoops of creamy avocado and a pile of peppery rocket. Now that’s the magic I was talking about – with the support of other simple flavours, this makes for a mean combination.

Sweet fruit such as litchis, watermelon or strawberries work wonders with smoked chicken breasts. Perhaps it’s the different types of sweetness that complement each other.

I love the sweet and salty flavours of this Asian-inspired noodle dish. I enjoy all kinds of noodles: these rice noodles are thick, perfect for gathering up all of the flavours and juices of this dish.

Here is what you will need for my Smoked chicken and litchi rice noodles:

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Smoked chicken and litchi rice noodles
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Recipe type: Main
Prep time: 
Cook time: 
Total time: 

Serves: 2
 

Skinless and boneless, low in fat and ready to eat, Woolworths’ beech-smoked chicken breasts are the starting point for this easy meal.
Ingredients
  • 2 carrots, cut into thin battons
  • 200g rice noodles, cooked
  • 2 t fish sauce
  • t sesame oil
  • 2 smoked chicken breasts, sliced into bite sized pieces
  • 4 purple salad onions, thinly sliced
  • Litchi’s, to serve
  • Fresh mint, to serve

Instructions
  1. Simply toss all the ingredients together. You can also try experimenting with strawberries and watermelon when they come into season, they’re fantastic in this dish, too.

 

Remember to visit Woolworths The Pantry for more ideas and recipes.

Enjoy!

Hannah

Consultant Food Editor, Woolworths TASTE

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A spiced parsnip renaissance

June 18, 2012 in Cooking with Woolies, Woolies Pantry

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I can’t believe it’s five years since I started working at TASTE! When I first started I was 19, overwhelmed, over-excited and super eager to learn.

About a year into my time here, we did a travel story to the Karoo and I was lucky enough to tag along. It’s still one of the best travel stories I have ever worked on. We visited Prince Albert and the people were so lovely and friendly, giving us a typical small town welcome.

News of the TASTE team’s arrival quickly spread, and we were shown around and introduced to the local bakeries, antique shops and farms. We went to olive farms and fig farms, amongst many others, but my favourite was the farm owned by a man who goes by the name of Brett the Vet, owner of the most beautiful ridgeback puppies and grower of gorgeous vegetables. I have a vivid memory of pulling fresh parsnips out of the earth after the first frost of the season.

Parsnips are in season now, and perfect for a warm winter’s dinner. When buying them, make sure they have pale, firm skins. They should be crisp and snap easily, and have a sweet taste. Older parsnips will be slightly discoloured and woody, and have little flavour so hunt out the freshest ones you can find.

Parsnips are often neglected but can be surprisingly versatile. This spiced soup is one of my favourite uses for them and is the perfect antidote to that miserable winter cold. I also love roasting them with a few knobs of butter, a good drizzle of honey and lots of sea salt. Eat them whole or purée them and serve with a roast chicken, delicious!

Spiced parsnip soup
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Spiced parsnip soup
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 12 parsnips
  • 1 T olive oil
  • 1 t ground cumin
  • ½ t dried chilli
  • ½ t ginger
  • A pinch of sea salt
  • 2 onions
  • 1 potato
  • 1 t olive oil
  • 3 cups chicken stock
  • 2-3 T milk

Instructions
  1. Preheat the oven to 180°C. Peel and slice parsnips, toss in olive oil and arrange on a baking tray.
  2. Scatter over ground cumin, dried chilli, ginger and a pinch of sea salt. Roast for 15 – 20 minutes until sticky and golden.
  3. Chop onions and one potato. Place in a saucepan with olive oil and sweat for 10 minutes, then add the roasted parsnips and chicken stock.
  4. Simmer for 10 minutes before removing from the heat and blending with milk. Season and reheat in a clean saucepan.

 

The time is ripe for a parsnip renaissance so give them a try and let me know what you think!

For more tips on how to shop and cook like a chef, head over to the Woolworth’s Pantry

Hannah

xx

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Shortcuts with frozen foods in winter

June 8, 2012 in Cooking with Woolies, Woolies Pantry

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Frozen food shelves today are heavy with innovative and delicious fruits, vegetables and prepared foods. They aren’t at all like the frozen foods selection that I had when growing up. To be honest, we hardly ever even went down that aisle on our shopping trips.

Now that there are so many great products on offer, it’s hard not to give them a try. These are things that you will always find in my freezer.

• Peas – said to be more nutritionally valuable to our bodies if eaten from frozen (as opposed to fresh) and they are so easy to prepare.
• Fish can be cooked straight from the freezer in a hot oven with a drizzle of olive oil, lots of fresh cherry tomatoes, 2 cloves of crushed garlic, crumbled feta and torn fresh basil. It turns out just as firm and succulent as fresh fish.See more ideas from my previous blog post on cooking with hake.
• A fun and easy way to entertain friends or the family is to buy frozen pizza bases and let everyone add their own toppings.
• We all love chips and instead of the traditional fries, you can buy frozen ones that go straight into the oven for a quick bake and are just as delicious but also much healthier.

As well as the utmost convenience of being able to cook straight from the freezer, freezing also means that fruits like mango and berries are now available all year round, which is fabulous. At the moment, I try to make sure I have a packet of frozen summer berries or blueberries from Woolies in my freezer.

For a list of all the delicious, convenient foods available from Woolies, visit their Frozen Food section.

I love them roasted on top of homemade sweet focaccia, stewed with spices and honey for chocolate puddings or to make berry coulis for baked cheese cake. I am a huge berry fan so this is the perfect easy way to indulge during the cooler winter months.

This is my go to easy entertaining dessert in minutes for winter nights when I have a few of my friends over.

Croissant bread and butter pudding with berries

Croissant bread-and-butter pudding with summer berries

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Croissant bread and butter pudding
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Recipe type: dessert
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • Ingredients:
  • 4 croissants in half
  • Butter
  • Raspberry or strawberry jam
  • 4 extra-large free-range eggs
  • 1 t vanilla extract
  • 2½ cup milk
  • 1 t grated lemon zest
  • 2 to 3 generous handfuls of frozen mixed berries

Instructions
  1. Preheat the oven to 180°C.
  2. Slice croissants in half, butter one side and spread with raspberry or strawberry jam.
  3. Arrange in a greased baking dish.
  4. Whisk together extra-large free-range eggs, vanilla extract, milk, grated lemon zest, then pour the mixture over the croissant slices and top with generous handfuls of frozen mixed berries.
  5. Bake for 30 minutes, then serve warm.

This bread and butter pudding looks ovely at the table and can be made with things that you already have in the cupboard, like butter, eggs and milk. Just make sure you pick up a few croissants when you get your frozen berries and keep them in the freezer until you need them.

Pop on over to the Woolworths Pantry for more delicious ideas and recipes!

Enjoy the weekend,

Hannah

xx

Consultant Food Editor, Woolworths TASTE magazine

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The easiest roast chicken dinner ever

May 25, 2012 in Cooking with Woolies, Woolies Pantry

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Isn’t it great how happy cooking can make you! This week has been one of those inexplicably mad weeks. Maybe it has something to do with the end of the month drawing near, but at around 4pm this afternoon my head was spinning with a never-ending to-do list.

I don’t know if you ever get yourself into the same spin, but the only thing that normally helps is a trip to the shops.

Usually shopping for clothes lifts my spirits, but since the leftover noodles didn’t quite hit the spot for lunch, a food shop was in order. This is where I happened across Woolworths’ butter-basted, easy-to-cook chicken. I originally thought of making peri-peri chicken from scratch, but I still had a few things to do so I thought I’d take the shortcut.

Roast chicken with shoestring potatoes

Roast chicken with shoestring potatoes

It is currently on the Eat In For 4 for under R150 special offer (which also offers the option of a Portuguese peri peri easy-cook roast chicken and a herby Tuscan version).

A delicious roast chicken dinner was ready to be put into the oven. All I needed to do was make my favourite shoestring potatoes to serve on the side. You can also cut yellow peppers in half, scoop out the pips and stuff them with rosa tomatoes, feta, olives, garlic and fresh basil. Drizzle a little olive oil over and season with freshly ground black pepper, but no salt as the feta is already salty.

It was so effortless (and did I say delish), that this meal became the highlight of my week. It may sound silly, but nothing makes me feel better than a home-cooked meal when you’re on deadline and teetering on the edge of a crazy week!

Do yourself a favour and give it a try. By cooking the chicken in the bag it retains all the beautiful flavours and the chicken is super moist.

Have a great weekend filled with food you love to eat.

Hannah

Consultant Food Editor, Woolworths TASTE

xx

Ps, on the topic of chicken, if you’re in the mood for a warming chicken casserole, follow the link to the Woolies Pantry for a delicious recipe. All the ingredients are ready to be bundled into a virtual basket and bought online. This recipe is one of Abigail Donnelly’s absolute favourites.

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