…and with good reason too.
Google listed Turmeric as the most searched, researched and trending ingredient in its list of 2016. The rising star of super foods, Turmeric has an impressive resume of health benefits, from powerful anti-oxidant properties to inflammation fighter and an all round super food hero.
Fresh turmeric has gone mainstream and is now widely available at large retailer supermarkets, neatly packaged in a low mess handy little container. However if you’re all about the DIY, look out for the root or bulb at your local veggie store or farmers market. The rhizome looks similar to ginger, and can be peeled and grated in the same way as you would ginger, just remember to wear gloves as it will stain everything orange especially your finger nails.
Recipes in Longevity magazine Feb/March 2017
Concept, styling and recipes: Taryne Jakobi Styling
Photography: Roelene Prinsloo
I blog and write infrequently.
I’m often asked why I don’t post more often, and why I don’t make better use of my blog as a marketing tool.
There are two main reasons for this.
Firstly my website, which was initially designed as a bespoke site, without a good CMS. It was outdated and I did not “enjoy” it anymore. I loved it when it was first installed, but over the years I have not known how to update it and as a result I have neglected a lot of important stuff which would have kept it current. Hopefully I have now ( finally) sorted it out, and moved over to a template theme, which I’m slowly customising as a learn and figure things out.
Secondly, the elephant in the room. Social Media.
I could post weekly, or even daily, detailing every prop I source, recipe I test, shoot I do, editorial I write, client I meet and campaign I style.
I could fill my Instagram feed with billboard pics, recipe book pics and tv commercials.
I could, but I don’t want to.
I’ve been struggling with this for a while now. Frustrated with social media and the constant, ” look at me!” stuff I see posted I have withdrawn more and more, trying to figure out a balance between doing things to be seen, and being seen doing things. ( I would hope mine was more of the latter)
My friend Tanya Kovarsky wrote an excellent piece on a similar dilemma she has with her own blog, which eloquently expressed how I have been feeling recently.
I love her honesty, “I could write about all that I have. I could write about some of the things I don’t have. But while I’m one for gratitude, I don’t think I need to “brag” about all which I have, nor do I need to make the things I don’t have the “hero” of my story (though I probably will never stop writing about how I don’t have – and want – thinner thighs).
I don’t think I will ever have thinner thighs, or the answer to the quagmire of my place in a world of advancing technology. Thank you friends, to those of you who have stuck around whilst I wrestle this through.
So, that all being said, I’m excited to share my new look blog and this beautiful first birthday cake smash shoot I styled recently.
I’ve become a little obsessed with loaded drip cakes and sprinkles, this shoot successfully indulged both, along with all kinds of prettiness, giant gold flamingos, a magnificent chandelier, and the beautiful photography of the Nestling ladies.
Hot Cross Buns
I like my hot cross buns extra spicy and extra fruity, but, my big but, ( not butt ! although after all this Easter baking…) I only like raisins, sultanas, and currants. I don’t like the addition of chocolate chips, cranberries or other dried fruit. *shudders*
This is all very subjective so feel free to play around with the quantities if you do like the addition of these things * shudders again*
This recipe couldn’t be easier, just remember to follow the golden rule when working with yeast (see previous lounge post and explaination )
these were made with the help of little hands, so although the piping of the white crosses was not perfect, it was perfect enough for me 🙂
I hope you will have some fun in the kitchen with this easy and family friendly recipe!
For the buns
4 cups / 655g stone ground cake flour
2 x10 sachet instant dry yeast
¼ cup / 55g light brown caster sugar
2 teaspoons mixed spice
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon fine Himalayan salt
2 cups / 330g mixed dried fruit
300 ml full cream milk, warmed
50g butter, melted
2 ex-large Free Range Egg, lightly whisked
¼ cup lukewarm water
Warm apricot jam or marmalade
Sift the flour into a bowl, add the yeast, sugar, spices and salt.
Pour the warm milk, melted butter, and whisked eggs into the mixture and mix on low spread until mixture starts coming together.
Add the dried fruit, and knead for 10 – 12 minutes until the mixture comes away from the sides of the bowl and forms a ball and springs back when you press it with your thumb.
If kneading by hand (kudos) the dough should become elastic and smooth, I can’t say how long this will take as I only ever use a standing mixer (sorry!)
Spray the bowl with cooking spray, return the dough to the bowl, cover and allow to stand in a warm place ( I used my warming drawer because my kitchen is very cold, and I was rather impatient, if you do this make sure the warming oven is only heated and then switched off or it can become too hot and overprove your dough) until doubled in size.
Preheat oven to 180°C. Grease a 20cm x 30cm swiss roll.
Turn dough onto a lightly floured surface and knead until it returns to original size. Divide into 12 portions and roll into balls. Place side by side in pan. Set aside in a draught-free place for 30 mins or until doubled in size.
To make flour paste, combine flour, sugar and 1/4 cup (60ml) cold water in a bowl. Spoon into a clear plastic sandwich bag and snip off 1 corner. Pipe crosses onto buns. It is easier to pipe across all the buns as opposed to one at a time.
I let my daughter do this, and although it was messy she loved “contributing”
Bake for approximately 30 mins, until golden.
Meanwhile, to make glaze, warm marmalade or apricot jam, sieve or strain so it is smooth.
Turn buns onto a wire rack. Brush buns with glaze.
Serve with butter.
hmmmmmm a family favourite
Recipe & Styling : Taryne
Photography: Who else could have taken these beautiful images ? BIG thank you to the beautiful ladies at Nestling Photography!
When Pantone released their much awaited selection for color of the year I was so excited!
My mind raced with all the lovely green things I could style and cook.
As the color is Kale I immediately settled on a vegan theme using Kale as my hero ingredient.
Well, what a surprise it turned out to be when I started on the recipe development, I’m not going to lie to you, it stretched me!
I ‘ve written before about cooking and styling unusual ingredients, so it wasn’t about that, curly kale is pretty main stream these days.
Can I say this ?
I totally, TOTALLY get vegetarianism, the cruelty to animals thing, reduce our carbon foot print, dietary awareness, less red meat and more plant based diets,etc.
Guys I just can’t imagine a life without cheese!
( I want to defend myself and say its Biblical to eat cheese Gen 18.8 ) The truth is cheese is almost my go to food for a snack, a meal, or just to add oomph to a salad.
I learnt a little about myself doing these recipes, and it proved an interesting experience. They were all absolutely delicious minus the cheese, and the virtuous rating was off the charts after munching my way through the salad after the shoot!
Whats your default food setting? Id love to hear :0
Photography by the green loving Roelene Prinsloo.
Do you dread it as much as I do ?
New Years resolutions, bucket lists, ambitious goals and lofty dreams.
The mere thought of it all makes me feel pressurized and resentful.
I know it’s weird ( please tell me I’m not alone ) I actually dread new year, I feel the angst rising as I peruse Facebook.
I stop, switch off my mobile device and reflect. What is causing such an extreme reaction in me this year.
Have I had a bad 2016?
No, not at all. In fact I can not recall a more peace-filled year – personally ( I’m not talking globally)
So why the apprehension ?
I love planning, I plan my plans, I have to do lists of the plans I’m going to make. I have several note books for all my different plans.
I mind map, I use different colour markers, and gel pens, and every new piece of stationary TYPO launches.
And that’s the problem, right there.
I blink , and a day, month, year has gone by and I have wonderful, colour coded plans.
And little else.
I spend so much time and energy on the planning, I seldom get to the actual doing ….
I get stuck in my planning ( and procrastinating)
Oh curse the procrastination!
So I reflect, and in my attempt at living an examined life I realize that focusing on not having items to cross off or tick on a list is robbing me of something:
The observance of all the unplanned things I had no idea to plan or prepare for.
I never planned to be content with the simple life I now have, no striving, and driving, stressing and searching. They were all on my list, along with ambition, and recognition and acceptance.
I never planned to overcome my fear of authority, I never planned to speak up, and address issues that troubled me directly, not once, twice but thrice ( practice makes perfect )
And I never planned to love spontaneity; to make plans, and then have the freedom to adjust, or even ignore them, without guilt or condemnation.
So where does that leave me on the brink of 2017?
Probably in a similar place as last new year, with resolutions that won’t make it past Valentine’s Day, and a new found appreciation and gratitude of the unplanned.
PS. I’m going to take the advice of the fortune cookie – ” you will take a chance in the near future” and not make too many plans
I’ll let you know how it goes…
” coming, ready or not”
2017 is on it’s way!
Pop the champers, kick off your shoes, and light the sparklers – 2017 is approaching at a rapid rate
Happy New Year everyone
Styling: Taryne Jakobi
Model : Beautiful Jen Andreoni
Photography: With thanks to the wonderful Nestling girls !
It sure is !
Johannesburg is in the grip of a heat wave, and with tough water restrictions already in place due to low water supply, it’s all we can do not to jump in the car and head south to the beach.
In fact, Ms S has been asking for a month now, “is it December yet?”
What better way to imagine it is already holiday time, than to create our very own beach scene; bake some cookies, pour some lemonade and lie back on a pool lounger… its summer baby, and almost, almost beach time 🙂
Sand Dollar Cookies
Growing up in Johannesburg, our family would make the annual trip to the coast for the December holidays. My mom ( not much of a baker ) would out do herself, and make 2 massive Tupperware containers full of biscuits. Custard biscuits and another she called “Kids Beach Biscuits” which were a kind of a rock cake biscuit, with raisins and spices, were my favorites!
We would lug picnic baskets, cooler boxes and all manner of beach paraphernalia onto the beach and set up “camp” for the day. All the children would pay on the waters edge building sand castle after sand castle, complete with special moats and “drains” for the incoming water, running back every so often to the adults under the umbrellas for a quick sandwich or biscuit. It was childhood at its best.
With so much modern convenience it hardly seem necessary to do any of this any more. To be honest I don’t even know if I would have the strength to do it all, when I see ALL my 4 year old keeps insisting we should “pack to take to the holiday house”
I might just make these sand dollar cookies though. A lovely crisp biscuit with a touch of cinnamon. The mixture freezes well, and the baked biscuits will keep in a Tupperware , *wink* ( or any other suitable air tight container) for a couple of weeks.
3 cups cake flour, sifted
1 cup / 200g castor sugar
1 tspn vanilla extract
185g soft butter
2-3 tablespoons milk – if required
Almond flakes – optional
- Combine all the ingredients together, except for the milk, in a large bowl and mix with a wooden spoon, or in the bowl of a food mixer and mix with the “K” attachment on low until the mixture combines together, add the milk slowly, spoonfuls at a time if necessary.
The mixture should be firm and pliable but not sloppy.
- Divide the mixture into two and shape into logs.
- Place in the fridge for 30 minutes or freeze wrapped in plastic wrap.
- Preheat oven to 180oC
- To make the biscuits, remove from the fridge, drench a baking tin with cinnamon sugar and roll the logs in the sugar until coated in a cinnamon sugar crust.
- Remove logs and place on a marble slab or cool work surface and slice into disks with a sharp knife. Arrange on a baking tray with space between for spreading. Decorate with almond flakes if using.
- Bake for 8-12 minutes for a soft biscuit and 15 – 20 minutes for a crisp biscuit.
- The biscuits should be a light golden brown colour. Remove and cool on the tray.
- Store in an air tight container ( if they last that long!)
I was thrilled to be asked by the beautiful girls at Nestling to partner with them in styling this Tropical theme for their summer Mini Sessions shoot . It was so cool to pretend we were somewhere exotic with a real beach in studio, giant swan inflatable, imported tropical palm trees ( almost putting our backs out trying to move them!) fun tropical fruit printable, and other sun, and sea goodies.
Roll on beach time…
Styling : Taryne Jakobi, with thanks to Carmen and Natasha for the best brief ever!
Photography: BIG hugs to the lovely Carmen & Natasha at Nestling