CAMEMBERT PORTUGUESE LOAF

CAMEMBERT PORTUGUESE LOAF

Simply put, this is a cheat, not really a recipe. With that said, it makes a beautiful addition to the table, is versatile and nobody needs to know that it wasn’t baked from scratch.

I made this with my delicious Roasted Cherry Tomato Soup

You can adjust the herbs in this ‘recipe’ to compliment any meal you plan on serving it with.

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Camembert Portuguese Loaf

A delicious, easy, quick bread, perfect for soups!
Course Sides
Keyword bread
Servings 1 loaf
Author Tammy Montgomery

Ingredients

  • 1 loaf bread of your choice
  • 1 tbls garlic crushed
  • 3 sprigs rosemary
  • 1 round camembert lid sliced off

Instructions

  • Cut a circle into the centre of the loaf and hollow the circle out (not all the way through, try to only hollow to the same depth as the height of your Camembert.
  • Score the top of the loaf to allow the melted cheese to flood the bread.
  • Place the cheese cut side down into the loaf's cavity and bake at 180°C for about 10 minutes.

ROASTED CHERRY TOMATO SOUP

ROASTED CHERRY TOMATO SOUP

My daughter adores tomato soup and this might just be, wait, it is 100% the very best tomato soup I have eaten.

The fact that it is ridiculously easy to whip up just makes it an absolute winner! Pair with your very  favourite bread or bake your own. You can try the delicious Camembert, Portuguese loaf I put together for this soup.

I created this recipe when we bought too many punnets  of cherry tomatoes, and upon opening them, I realised that they were too ripe to store for divided use in salad. I thought of making a tomato salad but that day happened to be blistering cold.

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Roasted Cherry Tomato Soup

The fact that it is ridiculously easy to whip up just makes it an absolute winner! Pair with your very  favourite bread or bake your own. You can try the delicious Camembert, Portuguese loaf I put together for this soup.
Course Dinner, Soup, Starter
Cuisine South African
Keyword tomato
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 4 people
Author Tammy Montgomery

Ingredients

  • 800 grams cherry tomatoes
  • 2 brown onions quartered
  • 2 carrots chopped into chunks
  • 1 red pepper seeded and quartered
  • 1 tbls garlic finely diced
  • 2 tbls tomato paste
  • 1 tbls olive oil
  • 3 sprigs rosemary
  • 2 l chicken or vegetable stock
  • 200 ml cream

Instructions

  • Preheat the oven to 180°C and chop all vegetables.
  • Place the tomatoes, red pepper, carrots, onion and rosemary in a large roasting dish, drizzle with olive oil and toss with garlic. Roast for 40 minutes.
  • Warm chicken stock in a large pot over medium heat. Add roasted vegetables, sugar and tomato paste. Simmer for about 10 minutes.
  • blend the soup until very smooth. Finish off with cream (or plate and add a dash of cream to each bowl to create pretty swirls.

SWEET POTATO AND COCONUT SOUP

SWEET POTATO AND COCONUT SOUP

This soup is unbelievably silky, it carries punchy flavours, and is lifted with just the right amount of heat. I adore this soup, and think that it can be enjoyed in any weather.

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SWEET POTATO AND COCONUT SOUP

Course Lunch, Soup, Starter
Cuisine Asian
Keyword coconut, sweet potato
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Author Tammy Montgomery

Ingredients

  • 800 g sweet potato peeled and cubed
  • 1 brown onion chopped
  • 1 clove garlic chopped
  • 15 cm ginger knob about 2 tablespoons
  • 2 chillies seeded and sliced finely (reserve a few slices for garnish)
  • 2 tbls butter
  • 1 litre chicken stock home-made or good quality shop-bought
  • 2 tbls soy sauce
  • 1 can coconut milk
  • 1 coconut shaved (you can use dried, shaved coconut)

Instructions

  • Place a large pot onto medium heat, add butter and gently saute onions, garlic, ginger and chilli.
  • Add chicken stock and sweet potato, and simmer until tender. Check after about 15 minutes. Take off the heat and let cool slightly.
  • Blend until smooth in a food processor and return to the pot.
  • Stir in coconut milk and soy sauce. Taste and season accordingly.
  • Toast coconut shavings in a hot dry pan, keep a close eye on them, because they burn easily.
  • Serve soup in bowls and top with fresh coriander and coconut shavings.

CAULIFLOWER AND SWEET POTATO SALAD

CAULIFLOWER AND SWEET POTATO SALAD

Honestly, this is not a “healthier alternative” to potato salad. It tasted very different, it isvery fresh, light and zesty! With that said, it will however pair beautifully with anything you would usually enjoy a traditional potato salad with. It would work really well with anything from the ocean too. It tastes like spring.

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CAULIFLOWER AND SWEET POTATO SALAD

Course Brunch, Lunch, Salad
Cuisine Seasonal
Keyword cauliflower, lemon, sugar snap peas, sweet potato
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Tammy Montgomery

Ingredients

Vegetables

  • 4 sweet potatoes around 800g - cubed
  • 1 head cauliflower cut into florets, stem reserved
  • 1 punnet mange tout peas sliced lengthways
  • 1 red onion diced

Dressing

  • 200 ml plain, yoghurt
  • 150 g good quality mayonnaise
  • 2 tbls capers chopped
  • 1 handful mint leaves chopped
  • 2 lemons zest of 2 and juice of 1
  • 2 tbls strong mustard
  • salt and black pepper to taste

Pickle

  • 1/2 c rice wine vinegar or another good quality vinegar
  • 1 lemon juice
  • 1/4 c sugar
  • 2 tsp salt
  • 2 spring onions
  • 1 cauliflower stem sliced thinly

Instructions

Pickle

  • Combine rice wine vinegar, lemon juice, sugar & salt in a bowl. Submerge spring onion & cauliflower stem in the pickling liquid.
  • Set aside. *I like to put the pickling liquid and veggies in a zip lock bag, remove the air and seal.

Salad

  • Add the sweet potato cubes to a pot of boiling water. Boil until the cubes are just tender, check at 15 mins.
  • Boil the cauliflower florets until just tender, about 5 – 10 minutes. Set cauliflower and sweet potato aside at room temperature until needed.

Dressing

  • Combine the cream, mayonnaise, capers, mint, mustard and lemon zest in a bowl, gradually add freshly squeezed lemon juice, whilst whisking.

To Assemble

  • Toss the vegetables on a serving platter, drizzle with the dressing & top with the pickle. Taste and season accordingly. I added a few chilli flakes for colour and bite. Bon Appétit

BACON, PEAR & BLUE CHEESE GNOCCHI

BACON, PEAR & BLUE CHEESE GNOCCHI

This is an absolutely delectable combination of unexpected flavours. For a super delicious, quick midweek meal you can use shop-bought gnocchi. I had some time and loads of sweet potato and decided to make my own sweet potato gnocchi which paired beautifully with the dish.

Here is a link to the sweet potato gnocchi, if you are curious!

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BACON, PEAR & BLUE CHEESE GNOCCHI

Cuisine Italian
Keyword Dinner, Main
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 people
Author Tammy Montgomery

Ingredients

  • 1 tbls butter
  • 2 pears cored and sliced
  • 1 handful sage leaves chopped, a few reserved for garnish
  • 1 clove garlic chopped
  • 250 g bacon chopped
  • 125 ml white wine
  • 250 ml chicken stock
  • 250 ml cream
  • 100 g blue cheese crumbled
  • 500 g gnocchi see notes

Instructions

  • Prepare all ingredients. Chop sage, garlic and bacon. Core and slice pears and crumble cheese.
  • Bring a large frying pan up to medium heat and add butter, once melted add the pear rings and fry for 5 minutes. Then add the garlic and sage. Fry for a further 4 minutes. Add the bacon and fry for 6 minutes.
  • Next add the wine, simmer for 5 minutes before adding the cream and stock and simmer until the sauce has thickened. Use this time to cook your gnocchi.
  • Finish off with blue cheese and season to taste. Toss through the gnocchi and garnish with Sage leaves. Bon Appétit!

PEAR, BACON & BLUE CHEESE GNOCCHI

PEAR, BACON & BLUE CHEESE GNOCCHI

This is an absolutely delectable combination of unexpected flavours. For a super delicious, quick midweek meal you can use shop-bought gnocchi. I had some time and loads of sweet potato and decided to make my own sweet potato gnocchi which paired beautifully with the dish.

Here is a link to the sweet potato gnocchi, if you are curious!

Print

PEAR, BACON & BLUE CHEESE GNOCCHI

Course Dinner, Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Author Tammy Montgomery

Ingredients

  • 1 tbls butter
  • 2 pears cored and sliced into rings
  • 1 handful sage leaves chopped (reserve a few for garnish)
  • 250 g bacon chopped
  • 125 ml white wine
  • 250 ml cream
  • 250 ml chicken sock
  • 100 g blue cheese crumbled
  • 500 g shop-bought gnocchi or home made if prefered
  • 1 large clove of garlic chopped

Instructions

  • Prepare all ingredients. Chop sage, garlic and bacon. Core and slice pears and crumble cheese.
  • Bring a large frying pan up to medium heat and add butter, once melted add the pear rings and fry for 5 minutes. Then add the garlic and sage. Fry for a further 4 minutes. Add the bacon and fry for 6 minutes.
  • Next add the wine, simmer for 5 minutes before adding the cream and stock and simmer until the sauce has thickened. Use this time to cook your gnocchi.
  • Finish off with blue cheese and season to taste. Toss through the gnocchi and garnish with Sage leaves. Bon Appétit

Tulsi’s Benefits, Storage & Tips

Making the most out of your tulsi

 

Store

Store fresh Tulsi i a brown paper bag in the fridge for a couple days.

Tulsi tea should be stored in a  air tight jar, away from light and moisture, for up to 2 years. 

 

 

Kale’s Benefits, Storage & Tips

One cup of cooked, chopped Kale, (67 grams) contains:

  • 33.5 calories
  • 2.2 grams (g) of protein
  • 0.5 g of fat
  • 6.7 g of carbohydrate,  (1.3 g dietary fibre)
  • Calcium                90.5 mg        –         9%
  • Copper                    0.2 mg       –       10%
  • Iron                          1.1 mg       –         6%
  • Potassium             299 mg        –         9%
  • Phosphorus          37.5 mg       –         4%
  • Manganese             0.5 mg       –       26%
  • Magnesium           22.8 mg       –         6%
  • Zinc                           0.3 mg       –         2%

 

 

 

  • Vitamin A               10302IU      –      206%
  •  Vitamin C                80.4mg      –     134%

  •  Vitamin K                547mcg     –     684%

  •  Thiamin                      0.1mg     –       5%

  •  Riboflavin                   0.1mg     –       5%

  •  Niacin                          0.7mg     –       3%

  •  Vitamin B6                  0.2mg    –        9%

  •  Folate                       19.4mcg   –         5%

 

Making the most out of your Kale

 

Store

Bunches of Kale can be stored in the fridge for up to 5 days. wrap it in paper towel  and pup it in a loose plastic bag. The paper towel will absorb excess water.

Freezing 

Kale can be frozen too. Simply wash well, chop & blanch in boiling water, until the leaves turn a brighter green. Immediatley remove from the pot and emerge into a bowl of ice cold water. Dry well with a colander or paper towel. Label and use within 8 months.

Kale chips

If you have excess Kale and unsure what to do with them, this is a must!

Rinse Kale, and dry with a clean tea towel (I prefer to use only the leaves for this, the stalks go to the worms). Put the Kale into a bowel and add some olive oil, salt and your favourite spice mix, toss until well coated. Place each leaf / piece flat on a baking tray (if you have a rack / grid, even better), bake at 180C for 8 minutes, then turn oven off and let dry for another 2 minutes. Check them often, you want them crisp, but not burnt. You’re Welcome 🙂

 

Butternut Falafel

Butternut Falafel

This recipe may take a little time to prepare but is well worth it. It may be worth preparing an extra roasted butternut the night before, to save on the roasting time. If you will be roasting butternut anyway, why not make the most of your time, roast extra to be used on another night, follow this link to learn how. 

Falafel is a wonderful little nugget made from chickpeas, which originated in Egypt, and is commonly seen in Middle Eastern cuisine. It pairs well with tatziki and hummus. You can eat it as is with salad or in a wrap, flatbread or pita.

This is a great dish for babies (who are already comfortably eating finger foods), and toddlers as well as the rest of the family.

Read about the Health benefits of Butternut by following this link!

 

Ingredients

1 Cup Dried Chickpeas

1Kg peeled, seeded butternut squash  (about 500g once roasted)

Extra Virgin Olive Oil

⅛ Cup Uncooked Bulgur Wheat

¼ tsp Garlic & Parsley Salt or 2 Cloves Garlic

1 tsp ground Coriander

1 Tbl Smoked Paprika

½ Bunch Chopped Coriander

Juice of 1 Lemon

Salt and Ground Black Pepper to season

½ tsp Baking Powder

½ Cup Chickpea Flour

Oil, for deep-frying

INSTRUCTIONS

Soak the chickpeas in 2 cuos of water, for 12 hours (or overnight)

Preheat the oven to 200 degrees C.

Cut the butternut into 2cm chunks. Follow this link to learn how to peel butternut the easy way, and more.

(You can also slice each butternut in half and roast them with their skins on, scooping the flesh out, once cooked, if you do this, add about 10 minutes to the cooking time)

Place on a roasting tray, drizzle with olive oil, season with sea salt and roast for about 30 minutes until cooked and caramelised around the edges. Remove and let cool.

You can use this time to make tzatziki, hummus or feta dip (recipes and links to come soon)

Once cool, place the butternut flesh into a food processor with all the remaining ingredients, except the baking powder and chickpea flour.

Blitz until just combined (don’t over do it).

Place into a bowl and add the baking powder and chickpea flour, mix until combined and place in the fridge for at least an hour.

Heat oil in a medium sized saucepan (Oil to be at leat 5cm deep) The oil is ready when a small amount of test batter, sizzles when dropped in.

Wet your hands and press the mixture into balls about ta tablespoon per falafel.

Fry in the oil in batches for 6 – 8 minutes until well browned and cooked through. Drain and serve while hot.

 

 

Butternut’s Benefits, Storage & Tips

Butternut’s Benefits, Storage & Tips

One cup of cooked, cubed butternut squash, (205 grams) contains:

  • 82 calories
  • 1.8 grams (g) of protein
  • 0.18 g of fat
  • 21.50 g of carbohydrate,  (4 g of sugar and 6.6 grams of dietary fiber)
  • 84 milligrams (mg) of calcium
  • 1.23 mg of iron
  • 582 mg of potassium
  • 59 mg of magnesium
  • 55 mg of phosphorus
  • 31 milligrams of vitamin C
  • 1144 micrograms (mcg) of vitamin A

Making the most out of your butternut

 

Store

To get the maximum amount of time out of your butternut. Store it in a cool, dark place, where sunlight won’t accelerate ripening. Under these conditions, it should last two to three months. Remember that Butternut is a “Winter Squash” called this, not because  it is harvested in winter, but because it keeps so well.

Freezing

If you are left with more butternut than you need, you can freeze what you don’t use. In fact, you can freeze it cooked or uncooked. Freezing works best with peeled, cubed butternut. Simple take the leftover cubes of butternut, place on a freezer safe tray, spread out and place into the freezer. Once frozen, remove, break up any pieces that may have frozen together, and place into a freezer bag or a freezer-safe container. Label and use within 6-12 months.

Save Your Seeds!

Many people do not realise how delicious butternut seeds are!

Butternut squash seeds are rich in calcium and zinc, they are great as a snack on their own or added to salads.

Here is the basic method to roasting your seeds, Using a tablespoon, scoop the seeds out into a bowl of water, massage the seeds well to separate them from the fiberous pulp.

Remove pulp (if you have a worm farm, give it to the worms, the love it) rinse the seeds in fresh water, to get rid of any remaining pulp.

Dry with a clean tea towel. Spread evenly on a roasting try, drizzle with olive oil, shake the tray and then ass salt and any herbs or spices you prefer. Personally, I love Cajun pumpkin seeds. 5 t salt2 t cayenne pepper, 2 t garlic powder, 2 t sweet paprika, 1 t dried oregano, 1 t dried thyme, 1 t freshly ground black pepper, 1 t onion powder. Combine well, sprinkle evenly ofer seeds and roast at 180C for 10 minutes, tossing half way. Enjoy 🙂