Tuesday, April 22, 2014

Tuna, Corn & Feta Cakes

Light, healthy and budget friendly, this is a fabulous lunch or light meal.

Tuna, Corn & Feta Cakes
Makes 8 small patties

You will need
2 cans shredded tuna in salt water
½ can corn kernels
1 wheel (70-80g) feta
2 large eggs
1 Tbls horse radish sauce
Black pepper
½ cup bread crumbs
Olive oil
Additional Horseradish sauce for serving

How to make it
Drain the tuna and corn kernels.
In a large mixing bowl, beat the two eggs.
Crumble in the feta, stir in the horseradish sauce and season well with black pepper.
Add the tuna and corn to the mix and stir to combine.
Add the bread crumbs and mix well.
Sprinkle some polenta on a plate.
Scoop ¼ cups of the mixture into balls, and flatten with your hands to form patties.
Gently lay the patties on the polenta.
Once all the patties are shaped, sprinkle with some more polenta and refrigerate for 
at least an hour (no need to cover).
Heat a splash of olive oil in a large frying pan, and fry the patties for 4 minutes on 
each side (till golden brown).
Serve warm with a fresh green salad and some extra horseradish sauce.

Thursday, April 17, 2014

Easter recipe: Grilled Figs, Honeyed Mascarpone & Hot cross buns

Late afternoon with a cup of tea or as a spoil for brunch, this recipe is the perfect Easter indulgence.

Grilled figs, Honeyed Mascarpone & Hot cross buns
Makes 6

You will need
For the grilled figs
12 ripe figs
2 Tbls honey
For the Mascarpone
1 tub (250g) Mascarpone cheese
2 Tbls runny honey
Zest of 1 lemon
½ cup cream
½ tsp vanilla extract
For the Hot cross buns
6 Extra spicy Hot cross buns (Woolworths stocks them)
3 Tbls butter, melted

Honey for serving.

How to make it
For the grilled figs
Pre-heat a grill.
Trim and slice the figs in half and brush with honey.
Grill until slightly charred and bursting.
For the Mascarpone
Combine all the ingredients in a bowl.
Beat the mixture until peaks form.
For the Hot cross buns
Slice the buns in half and brush generously with melted bullet.
In a pan or on a flat grill, toast the buns (butter side down) until golden. Turn and toast briefly on the other side.

Stack the hot grilled figs onto the toasted buns, dollop with Mascarpone and drizzle with honey.

*If you’re not a fan of Hot cross buns, have the only the figs and Mascarpone together – just as delicious! 

Monday, April 14, 2014

Grilled Banana, Nutella & Condensed Milk Iced Coffee

Last week I entered the #JacobsIced competition and got chosen by Kamini Pather 
(Masterchef SA 2013 winner) as the best entry (yay!). Here is the recipe:

Grilled Banana, Nutella & Condensed Milk Iced Coffee
Serves 2          

You will need
1 ripe banana
1 cup ice cubes
1 cup milk
3 Tbls Jacobs Coffee
3 Tbls Condensed Milk
2 Tbls Nutella

How to make it
Slice the banana in half lengthways and again in half breadthways.
Heat a non stick pan and fry the banana till golden and caramalised.
Combine half of the banana and all the other ingredients in a blender and pulse until 
it reaches a smooth drinkable consistency.
Serve immediately garnished with the remaining grilled banana.

* Delicious, even on cold days ;)

Thursday, April 10, 2014

Extra Porky Pea & Ham Soup

Make this delicious and filling soup over a cold weekend, it takes some time, but the 
end result is so worth it. If you have a pressure cooker, use it. It will save you loads of time.

Extra Porky Pea & Ham Soup
Makes 10 – 12 portions           

You will need
500g dried green peas
2 Tbls Olive Oil
2 white onions, chopped
1 Tbls garlic, chopped
4 celery stalks, sliced
2 potatoes, chopped and peeled
2 smoked Eishbeins (700g – 900g each)
2 – 2.5 L water
Salt & pepper to taste
Fresh lemon to serve
Crusty bread to serve (optional)

How to make it
Soak the peas in water overnight or for at least 6 hours. Rinse the soaked peas 
until the water runs clear.
Heat the olive oil in a deep pot and fry for 3-4 minutes.
Add the garlic and fry for another 2 minutes.
Add the potatoes and drained peas and mix well.
Add the Eishbein (bone in) to the pot, and cover with water (you’ll need 2 – 2.5 L).
If you are using a standard pot, cover it and bring to the boil. Turn the heat to a 
simmer and cook for 2 – 3 hours, adding more water if needed, until the peas are soft 
and the ham is falling off the bone. Remove the pot from the heat and rest the soup 
for an hour or 2.
If you are using a pressure cooker, bring the pot to pressure, turn the heat to a simmer 
and cook the soup on pressure for 15 minutes. Turn off the heat and lave to stand for 
an hour or 2.
Remove the Eishbeins from the mix and set aside to cool slightly.
Meanwhile, liquidise the soup and return to the pot.
Once the pork is cool enough to handle, remove the skin and fat and discard. Shred the 
meat into bite-sized pieces and return to the liquidised soup.
Season well with salt and black pepper.
Serve hot with fresh lemon wedges and crusty bread.

-          This soup freezes really well, so portion it up and freeze it for 
mid week dinners or office lunches.

Samsung Inspire Design Competition

I have a lot of respect for people in the design industry - I spent 4 years studying Graphic 
Design at TUKS, so I know how grueling it can be! Designers not only make our lives more 
beautiful, but often more functional too. 

Samsung and DeKat are running a great competition to give some much needed exposure to 
up-and-coming designers in the Jewelry, Fashion, Furniture and Homeware & Decor fields, 
here are some more details:


To enter, visit:

Tuesday, April 1, 2014

Coconut Ice Cream

As we are approaching autumn we still have a few sunny and warm days to look forward to, 
but this ice cream doesn't need a warm day as an excuse to indulge - it's a brilliant dessert 
after a spicy curry. Even if you don’t have an ice cream machine, the hourly whisking is well 
worth the effort. Lick the bowl delicious! This gorgeous recipe was published by the 
Sunday Times Food Weekly.

Coconut Ice Cream
Makes 4 small portions           

You will need
1 400g can coconut cream
250ml fresh cream
½ cup caster sugar
2 -large egg yolks
5ml vanilla essence
4Tbsp desiccated coconut
30ml runny honey
30ml crunchy peanut butter

How to make it
Heat the coconut cream and cream over low heat without boiling.
Mix the caster sugar and egg yolks in a bowl.
Remove the cream mixture from the heat and stir in the egg mixture.
Stir in the coconut and vanilla.
Place in a plastic container with a lid and freeze until almost solid.
Whisk in honey and peanut butter and freeze again – whisking every hour 
to break up the ice crystals.
This takes about 3 hours and 3 bouts of whisking.
Garnish with coconut flakes and sprig of mint.
We served it with half a granadilla or even a slice of kiwi fruit would be nice and 
tart with the sweetness of the ice cream.

-          If you do own an ice cream machine it is much quicker. Pour mixture into ice cream machine and churn for 10 minutes. Add honey and peanut butter and churn again.