…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
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!
Rather than embark on mission impossible, I took the advise of my daughters kindergarden teacher and applied it to the party. When faced with disciplining issues ( which I hardly ever have because my child is an angle, ha ha ) She sagely advised, ” pick your battles, and only fight the ones you can win.”
So rather than attempt a 2 year olds party without the obligatory cupcakes I strategically applied my no sugar rule where I could. I follow a LCHF diet ( low carb, high fat ) commoningly known in South Africa as Banting. A few of my friends follow the same and I wanted the adult food to cater for them.
I made all the sauces, the lemonade and a couple of cakes using xylitol as a sugar substitute and I was thrilled at how they all turned out and tasted. I dont like the artifical taste of Stevia, and I haven’t tried Erythritol. If you’re not worried about carbs or calories, you can use sugar or honey in any of the recipes.
We made boerewors ( South African type sausage) rolls with either cauliwraps ( recipe here) or hot dog rolls ( for those not following low carb) and Im thrilled to say , judging by the “leftovers” or lack of, the food was all a success! From the coldrinks to the cake, I felt I achieved my objective to be balanced and as sugar free/ low carb as possible under the circumstances.
Now for next years party….
SUGAR FREE HOMEMADE TOMATO SAUCE
1 tablespoon olive oil
1 med onion, chopped
¼ cup apple cider vinegar
¼ cup red wine vinegar
¼ cup honey or xylitol for sugar-free
1 teaspoon salt
700g tomato puree/ passata
300g tomato paste
1 tspn mixed dried herbs
Heat oil, Add onion and cook until softened.
Pour in vinegars, honey and salt.
Bring to a boil.
Add tomato puree and paste.
Bring to a boil.
Cook until reduced and sauce thickens about 15-20 minutes.
Pour into blender and blend until smooth.
Refrigerate. Makes 2 consol jars
Notes Adapted from this recipe -http://www.sugarfreemom.com/recipes/healthier-homemade-tomato-ketchup/
SUGAR FREE BBQ SAUCE ” RECIPE” This is more of a guideline as I improvise each time I make this recipe.
1 med onion, finely chopped or minced ( I whizz in a food processor)
1 tblspn garlic, crushed
1 small can (6 oz) tomato paste
1 can diet (sugar-free) Cola
1 cup sugar-free tomato sauce
3 T mustard, I used commercial whole grain mustard which does contain a small amount of sugar
1-3 Tablespoon Worcestershire sauce
1 pinch ground cloves
Hot sauce ( optional ) see note
Boil together for 20-30 minutes, reduce until thickened
It will not be as thick or sticky as commercially made sauces
Note – I divided mixture in half and added Tobasco to one to make a spicy sauce and 1/4 cup honey to the other to make a sweeter sticky sauce
Play around with what works for you
Made approximately 2 consol jars HOMEMADE PINK LEMONADE
Serves 4 – 6
1 cup sugar or xylitol (can reduce to ¾ cup if using sweet grapefruit) or 1/2 cup honey for Paleo
1 cup water (for the sugar syrup)
1 cup lemon juice or pink grapefruit
3 to 4 cups cold water (to dilute)
1. Make a simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.
2. While the sugar is dissolving, use a juicer to extract the juice from the fruit , enough for one cup of juice.
3 Add the juice and the sugar water to a jug. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes.
If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.
Serve with ice, sliced lemons or cubes of frozen grapefruit wedges
300g Lindt 70% cocoa dark chocolate
250g castor sugar/ or zylitol
6 meduim free range eggs
150g almond flour
100g coconut flour
For the ganache
200g Lindt 70% cocoa dark chocolate
1/2cup/ 125ml cream
1. Line and grease a 23 cm spring form tin, preheat oven to 180oC
2. Melt the chocolate in a double boiler
3. In a bowl beat the butter and zylitol until light and fluffy. Add the eggs one by one, eating between each addition. Do not be alarmed if the mixture begins to appear curdled, it will come together again when you add the chocolate
4.Slowly stir in the melted chocolate, alternating with tablespoons of almond and coconut flours.
5. Pour batter into prepared cake tin and transfer to the oven.
6. Bake for 40-50 minutes or until a skewer comes out clean.
7. Switch off oven and leave cake to cool in the oven with the door ajar.
8. Cake can be prepared a day ahead, and will keep for 5 days in an airtight container
For The Ganache
1. Melt the cream and chocolate together in a double boiler.
2. Allow to cool slightly before spreading over the cold cake.
3. Serve decorated with berries and a dusting of icing sugar.
I wrote a while back about this project and what a joy it was for me. Not only is Caron Melamed one of the nicest people I have ever worked with but I also got to work with my friend and photographer Roelene Prinsloo.
These are a few of the images Roelene and I did together for the book ( not all the images in the book are by Roelene)
Mazel tov Caron ! You can stop pinching yourself , your dream is a reality.
Thank you that I could be a part of it !
The book is available directly from Caron Melamed.
In this article ( such a great pic of Caron) it says the book is now available at selected Exclusive books stores in Johannesburg, and at Thrupps.
An unannounced parcel or unexpected package delivered to your door is such a rare delight these days. When I received a delivery of goodies ( in the most useful orange clementine-colour bag) from the folks at Clemengold I was so thrilled.
I knew that I had not been doing any late night shopping online, so when the courier rang my gate bell I was sure he was at the wrong address. ( oh the disappointment when you are eagerly waiting for a special delivery or purchase and that happens, it is so cruel)
Alas! it was my lucky day!
The delivery timing could not have been more perfect, my daughter had just peeled and eaten the last Clemengold in the fruit bowl. Hubby would be arriving home shortly and would undoubtedly inquire as to why we were out of his favourite fruit. Clemengolds are a big hit in our house!
What a win, my fruit bowl restocked without me having to quickly nip out to the shops, AND a few extras and other goodies to play with. I knew there was a blog post in the making as I unpacked the bag.
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
and it’s not that I am a frustrated graphic designer. ( I knew that already)
No, what I learnt or rather what I was reminded was this, “Work with people you trust.”
I hear you slap your palm against your forehead, “I know that,” sigh “everybody knows that” you’re thinking “what’s this ?Food Styling for Dummies, literally?”
Let me explain, I don’t mean the obvious trust; that your sharpest knife won’t be swiped on a shoot, or someone will eat your carefully prepared garnish ( it really happened! but thats a post for another time) while you pop to the loo, or even that the priceless prop you borrowed from a friend won’t go awol while you chop and dice in the kitchen.
All these things are important, but in this case I mean another kind of trust. I mean a kind of honesty more than trust in the usual sense of the word. Trust that they ( the peeps you are working with) will tell you when you’re doing a great job, and most importantly when you’re not, when you have slipped into a comfort zone and need to lift your game a bit. Trusting these folks means believing that they have your best interests at heart, that they know what you are capable of and are prepared to push you to achieve it.
Yes, it takes time to develop relationships, and I believe you earn the right to speak into peoples lives. But if you are a young stylist starting out this is my advise to you, search out these honest , trustworthy people and start building a relationship with them. These are the kind of folks you want to be around when the business is tiring, back breaking and sadly often back-biting too. Surround yourself with people who have your interests as much as their own at heart. Dont just work with people you like. work with people you trust.
I am blessed to have these people in my life. One of them saved me from making a big mistake on this particular shoot. I am thankful she was honest enough to tell me and grateful for her help in fixing it.
So, after that rather sombre post, what could be more trustworthy than a bowl of soup? Here’s a pretty pic and recipe to go with it. ( super cool font and lettering by yours truly , the wannabe graphic designer) With special thanks to Vanessa Lewis for the photo AND the styling advise.
Beetroot & Caramelised Apple Soup with Horseradish Dumplings
100 ml olive oil
1 leek, finely chopped
1 onion, finely chopped
500g or approx 4 large beets, scrubbed and grated
1 carrot, grated
1 large potato, washed and grated
1 litre good quality chicken stock
250ml apple juice
50ml sour cream to serve ( optional)
1 apples, cored and sliced
1 cup self raising flour
1 tspn salt
1 tspn sugar
1 tablespoon chopped fresh dill
1 tablespoon white margarine, butter or suet
2 tablespoons creamed horseradish
½ cup full cream milk
Preheat the oven to 200oC
In a large saucepan heat the oil , sauté the leek and onion for 5- 8 minutes in the remaining olive oil. Add the beetroot, carrot and potato and saute for 10 minutes.
Add the stock and the apple juice and simmer for a further 40 minutes
While the soup is simmering make the dumplings by sifting the flour, salt and sugar in a bowl, and cut in the shortening until mixture is crumbly and resembles breadcrumbs, add the dill
Mix the horseradish into the milk and stir into the flour mixture to make a soft dough, do not over work the mixture or it will become tough.
drop teaspoonfuls into the soup 15 minutes before the end of the cooking time, and simmer with the lid on.
To make the apple, sauté the slices in butter over a medium heat until caramelised and golden
Serve the soup with dumplings and with apples to garnish.
Recipe appeared in Food & Home Magazine, May 2013.
This morning I watched a Hadeda Ibis stand on the edge of our swimming pool, hop in and swim around for 5 minutes, ( just like a duck) fly out, shake himself off on the grass and then carry on his business of digging for worms in the lawn. (The Hadeda is a large bird of the ibis family (about 76 cm long), dark brown in colour with a white “moustache”, glossy greenish purple wings, a large black bill with a red stripe on the upper mandible, and blackish legs. )
Simple as that. Quick dip and then breakfast.
I watched amazed.
Firstly I can’t even put my hand in the c-c-c-c-c-o-l-d swimming pool water to adjust the pool cleaner ( to clean the Hadedas’ morning ablution which he also does in the pool) and secondly my morning ablutions includes a very HOT running shower, after which a strong cup of coffee is needed to get me going… I have never been a morning person, and the approach of winter, only makes my slow starts worse!
One thing I am enjoying about the shorter days and cooler months is the opportunity to cook more of my favourite comfort foods.
My slow cooker has been hauled out from the back of the cupboard and is starting to get regular use after a summer of salads and fruit; we are starting to enjoy lovely veggies soups and light stews and casseroles, such as these recipes*** I developed for an article in The Post Newspaper this week. If you are in KZN look out for it, and if not, well then, here you go… a few winter warmers to get you going.. enjoy!
PS. The recipes are now at the end of the post after the images, and will soon be in a handy downloadable/ printable version.
***The cookery pages on a Thursday in The Post are sponsored by Spekko Rice . I was not asked to use the product nor did I get paid for this post.
I used the Spekko Rice product as a courtesy to the sponsors.
The recipes would work equally well served with alternative accompaniments.
The soup is delish with either pearl barley ( cooked according to the instructions on the packet) or for a very light soup omit the starch altogether.
The oxtail is so popular in our house we have served it with samp & beans, pearl barley, polenta, and creamy mashed pototo. Let me know what you serve it with!
Thank you to my lovely friends,Vanessa Lewis for the photography at short notice; and the “queen of curry ” Yudhika Sujanani for asking me to do this article.
Clear Chicken, Lemon & Rice Soup. I know the addition of lemon sounds a little weird, it isn’t. It really tastes delicious and just gives an extra zesty zing to the soup. Perfect for Autumn!
Serves 4 to 6
Ingredients: 2 teaspoons olive oil 1 medium carrot, grated 1 small celery stalk, diced 1 small onion, finely chopped 300g chicken breast , boneless, skinless 1/2 cup baby spinach , roughly chopped 1 cup SPEKKO Brown rice, washed ( see note) salt and pepper 8 cups , good quality chicken stock ( preferably homemade as it really does make all the difference) Zest and juice of a lemon
Directions: In a large soup or stock pot , heat the olive oil over medium heat and add the carrot, celery and onion pieces. Cook for about 3 minutes, stirring occasionally. Add the chicken breast, the spinach, oregano, rice and season with salt and pepper. Cover and bring to a boil. Reduce the heat to low and simmer, half covered for about 30 minutes or until the rice is al dente. Remove the chicken breast from the soup. Let cool enough to handle and shred it into pieces. Return the shredded meat to the pot. Add the lemon juice and zest, stir and serve.
Oh-so-good! Beef oxtail in milk stout beer with orange zest
1 Tblspn oil 3 kg Oxtail, trimmed of excess fat 1 carrot, peeled and chopped 3 leeks, washed and chopped 2 celery stalks, chopped 1 onion, peeled and chopped Salt and pepper 2 TBS cake flour 2 bottles 375mls Milk stout beer 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 vegetables 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. To serve – Skim the fat, and thicken the sauce with a little extra flour if necessary, serve with Spekko parboiled rice, mash potato or polenta ( see note)
Brulee Rice Pudding with Raspberry Preserve I made this dessert with both berry and peach preserve, they were equally yummy!!!
Serves 4- 6
2 cups basmati rice, well rinsed 2 cups fresh full fat milk 1 cup evaporated milk 1 cup sugar 2 cardamom pods, crushed 2 vanilla pods, split ½ cup good quality raspberry preserve ( apricot or strawberry work well too) ¼ cup light brown sugar
Combine all ingredients in a pot and simmer until the liquid is evaporated and the rice is cooked and soft. Place a heaped tablespoon of jam in the base of each ramekin. Spoon the rice mixture into the ramekins. Sprinkle with sugar and caramelise with a blow torch or under the grill of the oven until lightly golden and bubbly. Serve immediately.