How to protect your herbs against frost

The husband and I love growing our own herbs and veggies, and use ingredients from our garden all the time. At the moment we are growing rocket, parsley, sage, rosemary, tomatoes, chillies, spinach, leeks and peas. Some from seeds we harvested from previous crops and others from seedlings we bought.

Our little herb garden.

Livingseeds sells the most fantastic heirloom and specialized seeds for veggies and herbs. They also send out very informative newsletters concerning gardening, and I found this one about frost very appropriate for the time of year we are heading into:

One of the most common pieces of frost advice is that if you water the plants down in the morning, then they will not get damaged by frost. This is only partially true and only in certain circumstances.

Frost is not the issue, it's a symptom of the problem. The problem that we as gardeners face is the freezing of our plants. This freezing causes the cells in the plant's leaves and stems to expand and rupture. THAT is what causes the damage. If you spray the plants before the frost forms then you are affording some protection. However, if the plants are already frozen, the damage has already been done and spraying them is a waste of time.
Watering the plants has the effect of raising the ambient temperature around the plants to that of the 'unfrozen' water. It may sound strange, but when water freezes it releases heat that warms the plants.

Watering to prevent frost damage is best done early in the morning, just before sunrise and it will only work IF the plants are not already frozen. Once the plant cell has been frozen, it would have ruptured already.
Pouring water over a frozen plant is not going to fix the issue any more than pouring water over a cut on your finger would heal the wound.

Living in frost country, we have to learn to accept and deal with these losses every year. One of the ways to get the most from your frost sensitive plants is to lift them the evening before a 'killing' frost and hang them roots and all upside down in a protected spot. How do you know when you are going to have a 'killing' frost?
There are a few thing to look at.

1) A very cold afternoon wind.
2) Still nights
3) Clear sky's
These are the most common 'signs' that one would look for as frost indicators.

Slowing down the damage is your next option. This can be done in a number of ways.
1) Frost guard and hessian sheeting are two of the most common ways of protecting plants. This can be put over the plants and removed on good days for the plants to benefit from the winter sun's warmth. The best time to put the cover back on is early-mid afternoon to allow the trapping of some heat before sunset.

2) Make a 'mini tunnel' with some plastic sheeting and heavy gauge wire. Use the wire to bend hoops to support the plastic and bury the ends of the plastic in some soil. This can raise the temperature by a good 2 deg.

3) Watering your plants before sunset, and preferably quite early in the day will help to reduce frost damage. Wet soil holds more heat than dry soil and it will typically raise the temperature above the soil by 1-1.5 Deg C.

4) Lastly, you can prevent frost damage by either transplanting sensitive plants into pots and keeping them indoors over winter, or you can go the whole hog and get a climate controlled hothouse to keep your plants in. We transplant a few plants that we are pampering specifically for seed, otherwise we take what winter throws at us with joy.

If you live in frost country, frost will eventually take your summer veggies, say goodbye with pleasure because the seasons are here for a reason.

Finally, it's important to take note of your first (and last) frost date. It's good to start building a record of when you get your first frost every year, as this will help you to plan your gardening.

Visit their website: www.livingseeds.co.za for loads of info on gardening and to shop for amazing heirloom seeds. 

Thai Red Curry Scotch Eggs

We are obsessed with Andy Bates! He hosts the show ‘Street Feasts’ on Food Network, 

and I recently bought his cook book (as a gift for the husband) with all the recipes from the program. This recipe is a particular favourite, we’ve just increased the amounts to make a few more 

and added a dipping sauce for more oempf ;)

Thai Red Curry Scotch Eggs

Makes six

You will need

For the filling

6 large eggs

500g pork mince

50g Thai red curry paste

4 Tbls fresh coriander, finely chopped

Salt & pepper

For the coating

1 ½ cups plain flour, seasoned with salt & pepper

3 large eggs

3 Tbls milk

1 ½ - 2 cups plain bread crumbs

150g salted roasted peanuts, crushed finely (with some chunky bits) in a pestle and mortar

Vegetable oil for deep frying (you’ll need at least 1 ½ L)

For the dipping sauce

2 cloves garlic, grated

½ cup fish sauce

½ cup lime juice

¼ cup brown sugar

2 small red chillies, finely sliced

¼ cup fresh coriander, finely chopped

How to make it

For the filling

Place the eggs (still in their shells) in a pot of cold water. Bring to the boil and 

simmer for 5 minutes. Remove from the pan and run under cold water. Peel once cooled.

Combine the pork mince, red curry paste, chopped coriander 

and salt & pepper together in a bowl. Using your hands (use gloves if you don’t like the 

feeling of raw mince) mix all the ingredients together very well.

Divide into 6 equally sized oval shaped balls.

Lay out 6 cling film sheets on a flat surface.

Place a pork ball on each cling film sheet and flatten the mince into an oval shape, 

about 12cm long and 1cm thick.

Place an egg on each the of the mince flatties.

Using the cling film, gently roll the mince over the egg, covering it completely 

and tucking in the edges to form a neat oval.

For the coating

Line up 3 deep bowls.

Fill one with the seasoned flour, the second with the egg and milk mix and the last with the breadcrumb and peanut mix.

Firstly, coat the mince with the flour, then dip it in the egg and lastly cover it well with the bread crumbs.

Repeat this process again twice with the egg and bread crumb coverings.

*Take care that the egg is covered well in each station. It’s easier to do one egg at a time.

Once all the eggs are covered, set aside.

Heat the oil in a deep fryer or deep pot to 180°C.

Using a slotted spoon, gently drop an egg into the hot oil.

*Fry no more than 3 at a time to avoid sticking and cooling the oil too much.

Fry the crumbed eggs for 8 minutes until crispy and dark golden.

Rest on paper towels for 10 minutes before serving.

For the dipping sauce

Combine all the ingredients and mix well.

Serve the scotch eggs warm or at room temperature with the dipping sauce.

Tips:

-          You can experiment with different flavours. We also love using beef mince with braai seasoning and chutney instead of pork, red curry and peanuts.

-          These eggs are great in lunch boxes the next day.

Mother's Day Recipe Ideas

Give Mom a break this Mother’s Day by making her a breakfast in bed or treating her to a family braai with all the trimmings. These cheats recipes are easy and fuss free, perfect for the kids to make. Just add braai meat by dad ;)

Toad-in-a-hole Toastie

Using a cookie cutter in the shape of your choice, cut out a piece of bread from 

the center of a slice.

Heat some butter in a pan and fry the bread on one side.

Turn the toast around and break an egg in the cut out shape. 

Cook to mom’s liking.

Season with Maldon salt and dust the cut-out shape with paprika.

Designer 'Braai brodjies'

Use one large or a few smaller Ciabbata (Baked or wrapped in foil on the braai) 

loaves with one of the following fillings:  

-          Sun-dried tomato, basil pesto & mozzarella

-          Mature cheddar & caramelised red onion

-          Brie & figs

-          Feta, spinach & bacon

-          Or make up your own combination!

Rainbow Slaw with a Honey Mustard Dressing

Buy a ready mix rainbow slaw (red cabbage, white cabbage, carrots, lettuce, beetroot) 

add a few apple slices and sprinkle with pecan nuts.

Mix together 1 Tbls honey, 1 Tbls wholegrain mustard, 125ml plain Greek yogurt 

and season with salt.

Serve salad with the dressing on the side as the perfect accompaniment to a braai. 

  Nutella Cupcakes

Buy a box of ready-mix vanilla (or chocolate) cupcake or cake mix with all the ingredients 

as directed on the box and a big jar of Nutella chocolate spread.

Make the cupcakes according to the instructions.

Just before baking drop a big dollop of Nutella (a tablespoon or more) in the center on top 

of the cupcake mix and bake until cooked through and golden.

Serve with milk or even more indulgent – a Frangellico Don Pedro!

* Make it extra chocolaty by smearing the baked cupcakes with more Nutella.

Happy Mother's Day to all the fabulous mothers!

Milktart Cheesecake

This tasty cheesecake with a South African twist is based on a recipe from 

‘Huisgenoot Wenresepte' 1987 by Annette Human. 

Milktart Cheesecake

Makes one medium cake

You will need

For the base

200g biscuits (Tennis or Digestive)

4 Tbls butter, melted

¼ cup sugar

For the filling

250g plain cream cheese (room temperature)

150ml castor sugar

25ml cake flour

4 extra large eggs

500ml full cream milk

Juice of half a lemon

5ml vanilla extract

Cinnamon powder

How to make it

For the base

Pre-heat the oven to 180°C.

Crush biscuits in a food processor.

Add melted butter and sugar to the biscuits and process until mixed well.

Press the mixture on the bottom and half way up the sides of a 26cm spring-form tin.

Bake for 15 minutes until set.

Remove from oven and allow to cool before filling.

For the filling

Pre-heat the oven to 180°C.

Whisk the cream cheese till soft and fluffy.

Gradually add the sugar and flour to the mixture while whisking.

Add the eggs one by one and whisk well after each addition.

Gradually add the milk, lemon juice and extract to the mixture while whisking.

Pour the mixture into the prepared base and sprinkle with cinnamon.

Bake for 50 – 60 minutes until the filling has set and a test toothpick comes out clean.

Allow the cake to cool at room temperature in the cake tin.

Refrigerate the cake overnight (still in the pan).

Remove spring-form and serve cool or at room temperature with preserved ginger, figs or orange curls.

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

Polenta

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.

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! 

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 ;)

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.

Tips:

-          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:
http://www.samsung.com/za/inspire_design/ 

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.

Tips:

-          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.