I know it’s a corny line, overused and not very imaginative, and worse I probably say it a lot too !
Classic foodie combos ? Dull
Perfect Partners ? Uninspiring Foodie Best Friends For-ever
Sounds good !
So my foodie bffs was an idea I had a while back and asked my FB friends for ideas and suggestions of their fav foods
Some were very funny, others scary and a few outright gross ( sorry friends – some of you have very weird tastes ! Marmalade and Fishpaste on toast – no, I don’t think so )
These are mine- my go to classic combos and delightful duos !
Of course this shoot was done with the most fab of bff’s – Vanessa Lewis and her camera !
Before today I probably would have said I’m a bit over soup.
I know! Quiet a rash statement and odd as I have a reputation for my soup making skills, along with a confession on this blog that I like to slurp 🙂
Today such utterances are plain foolish! Crazy talk. We don’t need any of that around here at the moment.The temperature has plummetted and Johannesburg is shivering at winter’s announcement that it is here, and means business!
We had some prior warning which I paid no attention to. We all know how I procrastinate, and this was no exception. SOOOO, I’m now scrambling through my hard drives for the recipes I feel like making and frantically dusting off the pressure cooker to fast forward my soup action. I think I’m going with this delicious Cream of celery, white bean, and pancetta soup. One of my favourites from a photoshoot a while back for Food & Home Magazine. Nope, actually I’m going with the two Banting friendly recipes ( LCHF) the Tomato, Tamarind & Aubergine Soup with Coconut crisps is an absolute winner, and so is the Leek, Smoked Chicken & Cabbage Soup.
Maybe I’ll make the Medley of Mushroom soup for my vegetarian friend …?
Decisions decisions, now you know why I end up procrastinating
Oh what the heck, they’re all good ! Hopefully you haven’t left it to the last minute, but if you need some soup inspiration check out all the recipes below.
Keep warm & Happy Friday !
Creamy Celery Soup with White Beans and Pancetta.
50ml olive oil 50g butter 1 large bulb of celery, approx 8 stalks, washed and finely sliced 1 small onion, chopped 2 cloves garlic, crushed 4 sprigs fresh thyme 200g block pancetta, cubed 1 x 440g tin cannellini beans, drained and rinsed 1 litre good quality chicken stock 500ml cream Salt & pepper
Heat the oil and butter over medium heat and sauté the celery and onion for 5-8 minutes, add the garlic and pancetta. Add the beans, thyme and stock and bring to the boil, reduce heat to a simmer and simmer for 20 minutes, add the cream and heat through. Serve in warmed bowls with crusty bread and garnished with fresh thyme
Leek, Smoked Chicken & Cabbage Soup
50ml olive oil 6 young leeks, washed and sliced ( white part only) 1 small white onion, finely chopped 2 cloves garlic , crushed 4 smoked chicken breasts, finely sliced 2 litres good quality chicken stock. 2 baby cabbage, thinly sliced Salt & pepper to taste
Sauté the leeks and onion for 5 – 8 minutes until translucent, and add the garlic.
Add the stock and bring to the boil, reduce heat and simmer for 20 minutes.
Add the chicken and cabbage and simmer for a further 10 minutes or until heated through.
Serve in heated bowls, drizzled with olive oil.
Tomato, Tamarind & Aubergine Soup with Coconut crisps
50ml olive oil 1 onion, finely chopped 1 large aubergine, diced 2 cloves garlic, crushed 1 tin chopped tomatoes 4 sprigs curry leaves 2 tablespoons tamarind paste 500ml Tomato Passata 1 litre good quality chicken stock 1 x 400g tin coconut cream Toasted shaved coconut to garnish
Sauté the onion and aubergine until golden brown, and add the garlic, chopped tomato, curry leaves and tamarind paste, and cook for 2- 3 minutes. Add the passata, chicken stock and coconut cream and bring to the boil, reduce heat and simmer for 20 minutes. Serve garnished with toasted shaved coconut.
Hot & Sour Medley of Mushroom Soup
30 ml olive oil 1 onion, finely chopped 2 sticks lemon grass, chopped 2 tablespoon galangal 2 cloves garlic crushed 1 red chilli, deseed & chopped ( optional) 500g assorted mushrooms, button, portabella, shitake and porchini. 50g dried wild mushrooms, soaked in 250ml boiling water and liquid reserved 6 lime leaves 1 litre good quality chicken or vegetable stock Juice and zest of 2 limes 1 tspn fish sauce 50ml Very dry Sherry ( do not use full or medium cream sherry) Chopped coriander to garnish
Sauté the onion and lemon grass until onion is translucent, add the galangal, garlic, chilli, mushrooms and lime leaves and cook for a further 10 minutes.
Add the mushroom water from the dried mushrooms, the stock, lime juice and zest and fish sauce, and bring to the boil, reduce heat and simmer for 20 minutes, and a shot of dry sherry before serving.
Serve over ramen or udon noodles and garnish with fresh coriander.
Recipes and styling – Taryne JakobiPhotography – Vanessa Lewis Article appeared in Food & Home Magazine Aug 2012
This was the title of an email I received from Vanessa in the week.
A photo shoot we did a while back. We called it Quail, and it was inspired by an old masters painting. The plan was to do a series of these.
Hopefully we will get around to it.
For now, this is an absolute favourite of mine!
Happy Friday everyone.
I wonder if Sally Fields ever regrets gushing these words at her Oscar acceptance speech In 1984 for Best Actress in Places in the Heart ? I can’t recall the movie, but I do recall the speech. Well I thought I did, until I Googled it on YouTube and saw that she actually said, “I haven’t had an orthodox career, and I’ve wanted more than anything to have your respect. The first time I didn’t feel it, but this time I feel it, and I can’t deny the fact that you like me, right now, you like me!”
Despite the different context, ( I am most certainly not an Academy Award winning actress, although my dear hubby would agree I have certainly put on a few private performances worthy of a nomination of best leading lady ) I can relate to Sally Field’s almost cringingly real exclamations.
A movie or story of my life would most definitely include the byline, “she doubted too much” The dreadful word doubt, seems to feature so much in what I do. My tortured thinking goes something like this…
I doubt anyone actually reads my blog, ( for this reason I don’t have Google analytics installed, just in case my fears are confirmed) I doubt my posts are useful, I doubt my words are inspiring, I doubt anyone is interested in things I find interesting, and mostly I doubt , as Sally Field put it, anyone respects my work.
Then last week I did my first Friday Favourites post, and the response I got made me feel like I had actually won an Oscar! Wonderful words of praise and acknowledgment.
I was SO taken aback; especially when a dear, sweet unassuming lady paid me the compliment of saying, “I love what you do, you have a unique voice, I enjoy following your work.” I had no planned reply or acceptance speech, so simply said, “thank you.” And again, “thank you, that means a lot to me” and I meant it, and at the risk of gushing like Sally, let me say again,
Thank you! To all of you who read these posts, I know they are few and far between, but thank you , it means a lot to me, it really, really does !
Autumn is here, and the cool wind we felt in Johannesburg today carried with it a big hint of colder weather to follow.
As I sit typing the delicious smells of a slow cooked stew are reaching me from my kitchen. I am a big fan of slow cookers and adapted the Lamb Bredie recipe below for some stewing beef I had in my freezer. I’m ahead of the “cold snap” we are forecast for this weekend, and stew is one my husbands favourite meals, so its sure to be a Friday hit in our household.
These pictures and recipes were done last year for the Autumn Issue ( April 2012 ) of Food & Home Magazine. I can’t recall why I didn’t do a blog post about them as it was one of my favourite shoots from last year . I love the simple styling and minimial props, just the dark background with the autumn colours in the food and few select props. No fussiness and not over styled, clean, sharp in focus photography and really really good recipes! Just a few of my favourite food styling things.
I hope you will give the recipes a try.
Happy Friday everyone!
Beef Short Rib with Harvest Veggies Serves 4-6
1 Tblspn oil
1,5kg Beef short rib
1 carrot, peeled and chopped
1 parsnip, peeled and chopped
1/butternut , peeled and chopped
1 onion, peeled and chopped
Salt and pepper
2 TBS cake flour
2 bottles 375mls Milk stout beer ( I used Castle)
3 cups beef stock
1 TBS tomato paste
2 cloves garlic, crushed
4 stick cinnamon
2 tablespoons dark brown sugar
Grated zest & juice of 1 orange
Heat the oil & Seal the meat in a deep, oven proof dish, set aside.
In the same pot add the carrot,parsnip, butternut and onion and cook over a medium heat until soft. Add tomato paste, garlic, spices, orange zest, salt and pepper and flour.
Add the stout, orange juice, sugar and the stock, and stir well until a sauce forms, add the meat, cover and cook over a low heat for 4- 6 hours until oxtail is tender, beef short rib should take 2 – 3 hours
To serve – Skim the fat, and thicken the sauce with a little extra flour if necessary, serve with samp or pearl barley
Light Lamb Bredie with Two Tone Carrots This light bredie contains no tomato, it is not as rich as traditional Bredies but still full of flavour!
Serves 4 – 6
1,5 kg lamb neck, trimmed of excess fat
2 tblspns seasoned flour ( flour to which salt , pepper and 1 tablespoon paprika have been added)
2 tblspns olive oil
1 large onion, chopped
2 cloves garlic, crushed
1 tblspns coriander seeds, crushed
1 cup / 250 ml white wine ( optional)
2 cup / 500 ml lamb or beef stock
6 potatoes, peeled and halved
300g carrots, chopped
Toss the lamb neck in well seasoned flour ( I do this in a ziploc bag)
Heat the oil in thick bottom pot, brown meat, remove and set aside, sauté onion and garlic and add the coriander seeds.
Drain excess oil, return meat to the pot with the wine, stock and potatoes, and simmer for 2 hours covered until the meat is tender.
blanch the carrots and add to the meat, cook for a further 15 – 20 minutes
Serve with sweet potato mash or rice.
Pulled Pork on Apple Roasted Pumpkin Don’t be put off by the long list of ingredients, once everything is assembled this is the most simple and carefree recipe to make, and well worth the wait on the cooking time.
2 kg pork shoulder, rolled
½ cup tomato sauce
1/2 cup bbq sauce
1 cup orange juice
½ cup chicken stock
½ cup dark brown sugar
15 ml wholegrain mustard
15ml Worchester sauce
15ml smoked hot paprika powder
15ml cumin seed, crushed
1 large onion, chopped
2 garlic cloves, crushed
1 orange, rind and juice
2 bay leaves
30 ml dried thyme
For the veggies
1 /4 piece pumpkin, sliced
1 tin baby apples, or 2 red apples, cored and quartered
4 sprigs thyme
Sea salt & black pepper
Except for the pork place all the ingredients in a oven proof dish and whish to combine.
Place the pork in the centre of the dish and cover with a tight fitting lid
Roast at 150oc for 5 -6 hours until the meat shreds when pulled apart with a fork.
Place the veggies on a roasting tray , drizzle with oil, season, and roast at 180OC for 30-40minutes.
To serve, shred the pork with two forks, pulling the meat apart, toss with remaining sauce and serve over roasted veg with extra bread to mop up the sauce.
Chicken, Leek & Porchini Pies
30ml olive oil
4 medium sized leeks, thinly sliced
1 clove of garlic crushed
50g wild mushrooms, soaked and chopped, reserve 150ml of the liquid stock
1 large roasted chicken (Season bird with salt & pepper, place in roasting dish with a stem of celery, roughly chopped up carrot and onion, cook for an hour at 190 degrees)
Season with salt and pepper
1 rolls prepared Puff pastry
1 egg yolk, beaten to glaze
Heat 1 tablespoon of oil in frying pan over medium heat. Cook the leeks and garlic for 5 minutes, or until the leek is soft and translucent, add the mushrooms and fry for 2 minutes.
Remove the meat from the chicken and cut into small chunks/strips.
Make a white sauce with the butter, flour & milk. Add the mushrooms, leeks and chicken, season to taste. If too thick, add the reserved liquid from the mushrooms
Divide the filling among 6 pots. Cut the pastry into squares. Brush the rim of the pots/big ramekins with a little egg yolk, place the pastry on top, pinch together along the sides to seal. Brush the top with the remaining egg yolk. Bake at 180 degrees for 20 minutes, or until golden brown.