MANGO & WHITE NECTARINE CARPACCIO W TOASTED CASHEWS
Level: Super easy / Preptime: 20 min
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This time of year is always busiest for me, mostly due to the fact that my resolutions for the new year are still ambitiously dictating my conscience, spilling over into feeling ever-overcommitted on a whole... This year is about: clean(er) living, more focus more action, better time management and saying YES to everything - go figure out that dilemma of mine, right? So far I am doing okay, although the time thing is proving itself a little more tricky - undoing years of functioning on my own clock isn't easily undone. I expected big things from turning over to 30 - and about the only thing that has changed is the abolishing of making excuses for my peculiarities (which include an immense dislike for balloons, all things peanut, being told what to do - this includes doing life at my own pace, oh well). I have come to terms with my awkward timing - but wait, I've given myself a year to remedy this one!
But right now - no time, got to go go go. This one is a little inventive, but do try it. It's quite clever - and quick quick quick quick!
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Mango, the sunshine fruit: The one that runs down the chin and onto a tanned belly as you suck the very last drops of sunshine juice from its hairy core. I have so many childhood memories just like this one, nursing a mango pip like my life depended on giving this thing all my love. This is also where I secretly practiced my french kissing (if only the real thing was as sweet). Needless to say, mango has always been my ultimate flavour, and I love to enrich myself with knowing why my body craves what it does. Mangoes are packed with all vitamins one could want, fibre, anti-oxidants, alkalizing power, the ability to clear acne and eczema - the list is goes on and on. Now combine these with the magic of brown rice, pancetta, peas and smoked paprika and you have yourself a cleansing, nutrient rich super food flavour explosion.
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Back to the beetroot. Herewith a foolproof and purist recipe for the amateur, lazy and pressed-for-time. did you have had a chance to get your hands deep red and dirty trying out the beetroot ravioli recipe I posed earlier in the week? If yes, and you have some beetroot left over and are wondering where to next - the answer lies in soup. And if you're after a further shortcut: find precooked and vacuum packed beetroot, these will work perfectly too.
Say beetroot all together is not your thing, consider that you may be depriving your body of the following benefits:
Beetroot is a a powerful antioxidant, and daily consumption lowers risk of heart disease and high blood pressure drastically.
Beetroot increases muscle stamina, boosting sport performance, so if hard work outs are your thing, juice a beetroot before you pump iron.
Speaking of iron, high levels of this super mineral make beetroot a perfect supplement for the fatigued, anemic and vegetarian.
The folic acid in beetroot makes it a great pick-me-up for fatigued moms to be, ladies wanting to fall pregnant, and hereafter healthy development of the fetus.
As for cucumbers - these juicy phallic wonders deserve a whole week of dedication to themselves. Read on for just a few of the benefits you'll reap from slurping soups like this one ...
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Restless as I am, I like to juggle five balls in the air at once. Why have one job description when you can have multiple, right? The unfortunate side-effect is that, between my various occupations, obligations and outlets, my kitchen suffers a terrible neglect. But ever determined to master the domestic game (whatever that means) whilst wearing many hats simultaneously, I duly overfill my trolley at the beginning of every week. My thoughts are that by having a colourful fridge, I'll absorb all nutrients by osmosis, but by the end of the week I'm left with desperate stragglers of spring onion, limp carrots and frazzled lettuce shivering back at me from the glassy insides of my fridge... know that feeling? I have set myself a new challenge: not to waste food and to adhere to a more realistic food budget, I will be trying out multiple executions with one hero ingredient. This week I am be focusing on the iridescent versatility of beetroot, starting with this ingenious ravioli recipe.
Food for Florence is for the most part a pretty lifestyle blog, but even I am struggling to relate to the still life sometimes, because settling down is not for sissies. There is no prescribed way to ease into domestic life, into a role where watering the garden is more imperative than watering your throat (from the inside) and where commitment phobia prevails in deciding whether to get a dog. I started Food for Florence to help me unpack and document this transition in my life and as yet have only shown the picturesque parts also but neglected sharing an honest account of the guts it takes to follow through on our convictions.
Before moving to Muizenberg I lived in Mitte, a vibrant suburb of Berlin, and before that, London. I wrote a weekly column for GQ called City of Pretty - based on my encounters and experiences as a fashion model and general observer of peculiar characters. Based on my current lifestyle, this here piece should be titled City of Sleepy. I went from big town feeling kind-of-cool, to small town a little lonely. I blinked and suddenly I was neck deep in a village where footwear is non-compulsory – although neither is it in Berlin...
Alex and I decided to move back to Cape Town after a year of long-distance between London and Berlin, and as being apart can often have effect, we romanticised getting stuck into domestic life and crafting our happy forever after. We bought the most enchanted house we could find - built by Florence Mclaren on the Muizenberg hill at the beginning of the 1900s. It presented itself as the perfect first fixer-upper for Alex the architect, while I envisioned becoming an avid gardener (having never displayed any green fingers or even interest in the subject before) to transform the 1300sqm + of neglected soil into an oasis of indigenous fauna. For a week we sat on our haunches, chipping away decades-old linoleum in the kitchen exposing fossilised worms and other nasties, discovered mounds of mould in every corner, rats in the roof and room after room covered in stained carpet (and the dead stuff that lay beneath) until our hands were blistered and tension was tight. Finally we agreed to get in a contractor.
Alex took to Project Muizenberg with more ease because he naturally has more physical strength than I do, but also because he is the big-picture purveyor in our relationship. Me on the other hand, detail fanatic, am still coming to terms with my new surroundings, all the while working of embodying that domestic goddess so I can play to some of my strengths.
The pesky thing about being an idealist is that one has no choice but to keep the belief alive. And so we find ourselves a year later, moving out and back in after trial separations, still designing the perfect kitchen, still no alterations, still no curtains, still a little overwhelmed, but living a life that epitomises freedom of all the senses. The food for Florence is the love we pour into this Grande Dame of a house to rejuvenate the dream its founder had in building for herself a refuge after her husband was swallowed up by war.
Everything on this blog is a complete labour of love – a genuine expression of me growing into and accepting the challenge head on. Though the food I advocate is my greatest passion, I don’t want to spoon-feed you illusions of a picture perfect life, because what's aspiring about that? I want Food for Florence to explore the hurdles as well as the inebriating joy of taking ownership and in growing older, the quality of life we choose for ourselves.
I am not a vegetarian, but somehow I find plant and grain based recipes more appealing to prepare. It's also easier to make up components as I go along. There is something about the preparation of meat that I find a little daunting, and I quite enjoy the delegating of meat to the man in the house (I love me some gender roles - naat). Today is Meatfree Monday - where we eat clean to give our bodies and the planet a rest. This recipe is fantastic for digestion and cleansing of the system after a weekend of neglect, indulgence and low will-power (we all know the week really starts on Tuesday)...
I am aware of the recent controversy surrounding my beloved quinoa, and as yet I am undecided on my moral standpoint of whether I am able to give it up all together. I have cut down on my consumption, however its nutritional value is too significant to exclude all together (especially for vegans and vegetarians). This recipe has only half a cup of quinoa for protein, and the bulk of the salad is made up by roasted butternut and fennel. If you want to cut out quinoa all together, buckwheat is a great substitute.
Ingredients:
1 medium butternut, skinned and diced (1 cup = 1/3 daily Vit C, high in fiber, regulates blood sugar)
1/2 cup of red or white quinoa (superfood: omega 3, zinc, magnesium, potassium, protein)
1 large bulb of fennel (suppresses inflammation, aids digestion, Vit C)
Preheat oven to 200 degrees (fan & grill), and place jar of coconut oil in for a few minutes to liquidate.
Line a roasting or baking tray with wax paper. Take a blunt object such as a rolling pin or jam jar and crush the garlic cloves, still in their shells. Distribute diced butternut, whole crushed garlic cloves and thyme across, then pour over coconut oil and massage into the cubes using your fingers (also very moisturising for your hands).
Place into preheated oven and roast until the cubes start to brown. Cooking time approximately 35 minutes. Turn cubes from time to ensure even roasting. When a fork easily pierces the cubes, the job is done.
Bring one part quinoa to three parts water to the boil. Cooking time approximately 10-15 minutes. (The trick to tasty quinoa is in the amount of salt you add to the water, as well as the addition of lemon juice once cooked - be generous with both!) Once boiling, reduce heat and stir occasionally. The quinoa is done when the grain turns translucent and little white tails pop out. There should be not excess water left, but if so, drain once done. Now add the juice of lemon and toss to distribute.
Leave both butternut and quinoa to cool down for a few minutes.
Slice fennel into 1/2 cm slices. Remove the thyme sprigs from the butternut and place cubes into a bowl (I like to leave in the garlic for added bursts of flavour but you might want to remove if you don't enjoy the taste of roasted garlic), adding quinoa on top, and finally the fennel.
Pour over the olive oil and add lemon zest. Finally, pull apart coriander leaves with your hands and add to the bowl. Now toss everything together and season, according to your preferences.
BURNT CAULIFLOWER & CARAMALISED ONION SALAD WITH ALMOND AND CRANBERRIES
Level: Easy / Prep time: 45 min
This cauliflower salad was inspired by a half-empty fridge, and a house full of visitors. The beauty of it is that, apart from a few ingredients like cauliflower and coriander, you may already have these or similar ingredients in your fridge or pantry, and so you can improvise, it's that easy to make.
Ingredients (serves 4):
2 heads of cauliflower (inflammatory, detoxifying, anti-oxidant)
2 red onions (anti-bacterial, aging)
1 handful of dried cranberries/raisins (anti-oxidant, anti-bacterial)
1 handful of almond slithers/pine or pecan nuts (vitamin E, protein)
1 handful of coriander (lowers blood sugar, detoxifying)
For the dressing:
1/2 cup of greek yoghurt (pro-biotic, Vitamin B12)
1/2 ts of ground coriander (lowers blood sugar, detoxifying)
1/2 ts of ground turmeric (anti-oxidant, improves brain function)
1/2 ts of cumin seeds (optional) (memory booster, stress releaser)
Zest of 1/2 lemon (to decorate with - optional)
Method:
Peel and half onions and then cut into slices.
Heat 3 Tbs of coconut oil in a small pan (Note: the more oil you add, the glazier the onions will become. Coconut oil is a stable oil, and is a completely saturated fat, meaning it does not turn toxic when heated – unlike most other oils. It is also very good for the digestion of proteins and so you can never really consume enough of it – bonus!)
Place onions into melted oil, and over medium heat, soften while turning regularly to avoid burning.
While the onions cook, pour ¼ cup boiling water into a large pan, then place cauliflower into pan and put a lid on it. Leave to steam until cauliflower is semi-tender and all the water has evaporated, then take off lid and leave the stems to dry-singe in the pan, turning occasionally. The smokier the better, this adds beautiful flavour.
Back to onions: by now the slices should have turned transparent, add 2 ts of sugar (brown or white) or honey if you prefer, and a pinch of salt. Stir some more!
Now the almonds: heat another small pan or saucepan without oil, and throw in slithered almonds. These should start browning fairly soon, so keep an eye on them, turning over occasionally. As soon as the first ones start turning dark brown, take off the heat and leave to rest, as the almonds will continue to brown.
Your cauliflower should be looking beautifully burnt on some sides, and your onions sweet and sticky. Take both off heat and leave to cool down.
The dressing: stir together yoghurt mayonnaise and olive oil, and add cumin, ground coriander and turmeric. If the dressing is too thick, add either a little bit more olive oil, or water (not too much or you’ll have a watery dressing).
Place cauliflower onto a platter or bowl and pour over the dressing. On top come the onions, almonds and cranberries, and finally the coriander. Top off with a sprinkle of salt (for me it’s always Maldon or ground coarse sea salt), pepper and finally the lemon zest.
Aubergines are right at the top of my list of vegetables that I could eat all.the.time. The thing with these swollen sacks of more please is that they are temperamental as all hell to cook. Either too oily or too spongy or too salty - or all together - I just don't have time to drain them in a colander sprinkled with salt for 30 minutes. I'm (mostly) about the quick fix.
I have mastered a repertoire of versatile recipes that turn out a little different every time (depending what culinary culture I'm into at that time) but on a whole are fail-proof. Have you, for example, tried my quickfix eggplant noodle-of-love?
This is a recipe for eggplant ratatouille. I like to make big quantities to freeze to have on hand as a base for lasagnas and pasta sauces, but you can easily half the recipe and use in one session. I also always use the same pot (this one a 40 yr old Le Creuset my mother was given on her wedding day) as the flavour accumulation over time helps to make everything in that pot taste deliciously layered.
Ingredients:
4 medium sized aubergines 2 red onions 1 tray small courgettes 6 large mushrooms 1 bulb of fennel (optional) 2 cans of diced tomato and 1 sachet good tomato paste Sprigs of thyme, rosemary, oregano A dash of white wine A dash of soya sauce A small glass of capers (optional)
SERVE WITH CRISP CIABATTA (tip: wet the outside of the bread slightly before, especially if its old bread, before putting into oven for get a fresh crispy crust and moist interior).
Method:
Dice the aubergines and slice the rest of the vegetables.
Heat 3 TS of coconut oil in a large pot. Add onions and herbs, fry until onions are translucent. Add courgettes, mushrooms and fennel and coat with oil. Once this has been done add the aubergine and stir all together.
Add a healthy dash of wine, close lid and let the vegetables absorb the wine vapour.
Give another stir, then add two cans of tomato and paste, cover with warm water, stir and let simmer at medium temperature for 30 minutes, stirring regularly. Make sure nothing gets stuck to the bottom or burnt.
After 30 minutes, add the dash of soya sauce - don't overdo it! The idea with the soya sauce is that it gives the dish a slight caramel like saltiness, but does not spice it. That's what the salt and pepper is for that you will now add, as well as some chiliflakes if you're that way inclined. You may need to add some more water at this stage.
Stir once more and then allow yourself the first taste. What does it need more of? You decide. Simmer for another 10-15 minutes and you should have a beautifully creamy, cooked in consistency.
Take off the heat, drizzle over a good dash of olive oil and the capers (as a decadent addition, you can add cream too) and let this stand for a few minutes while you cut some bread that's been warming in the oven.
One bite of the bread dipped into the ratatouille and you'll be as hooked as I am ...
My sister introduced her now-husband to our family on a Friday. On the menu was an oversized dish of Nudelauflauf, the eggy, cheesy crisp spaghetti bake we ate every Friday to satisfy four sisters after two long and hungry weeks away at boarding school. After devouring his first plate, he politely asked for a second, and wanting to impress us with his new-found grasp of German gave us his rendition of what he thought we were eating: noodle of love. The boyfriend stayed, and so did the name. It's the most versatile and easy eating dish, you can throw in anything you want, or keep it classic with cheese, tomato and ham. This version is vegetarian with a little extra aubergine love.
Ingredients:
1 pack of spaghetti 1 medium sized aubergine 2 handfuls of cherry tomatoes 3 cloves of garlic 2 eggs Dash of milk or cream (about 100ml) Parmesan cheese for grating over
Method:
Preheat oven at 180*.
Cut aubergine into thin slices, arrange onto a tray lined with baking paper. Chop up garlic and sprinkle over the slices, then drop whole cherry tomatoes over the tray. Lightly pour olive oil over the tray, making sure that you cover each slice. Season with salt and pepper, then stick into the oven for about 35 minutes, till aubergine turns golden and soft.
Bring a large pot of water to the boil for the pasta. Pour in salt (you want your water to be as salty as the Mediterranean sea with pasta) and a swig of olive oil. Once the water is boiling break the spaghetti in half and cook al dente (about 11 minutes). Drain the pasta and set aside.
*Pour yourself a glass of wine while you wait for the aubergines to be ready
Once the goods in the oven are ready, pierce the cherry tomatoes with a fork and mix into the pasta. Make sure all is distributed evenly, then pour into a rectangular baking dish.
Beat together egg and milk/cream mix, then distribute evenly over the bake. Grate over liberal amount of parmesan and put back into the preheated oven.
Bake for 20-30 minutes, until the spaghetti on top turns brown and crispy and the liquid no longer runs when you move the dish. The more crispy the better.
Serve with ketchup or chili chutney - it's a dream!
Level: A little bit more effort / Prep time: 1 1/2 - 2 hrs
Figs are the fruit of emperors and gods for good reason. There's something very sexual about them - between the earthy flavour and fragrance, the squish of flesh or the pop of the seeds between the teeth, indulging in a soft purple pocket of fig is in all ways sensual. If you pay any emphasis on eating seasonal, you'll know that figs are also only around for a short while albeit in abundance before they disappear and leave us lusting for another whole year. So making a jam seems like the natural thing to do if you want sexy toast at the drop of a hat.
Ingredients for 3 tall jars of jam:
1kg or figs - or as close to it, a box of figs will do; peeled and quartered
2 cups organic unrefined sugar
2 cups water
juice of half a lemon
1 table spoon of ginger finely chopped
1 star anise (don't add more or the jam will taste medicinal)
pinch of cinnamon
3 tall jam jars (stelilise by putting jars into a hot oven for 15 minutes and boiling the lids for 5 min)
Method:
Melt sugar and water in a sauce pan and bring to the boil.
Add figs, lemon juice, ginger, spices.
Bring back to the boil then reduce heat and let cook with the lid on for about an hour.
Stir periodically.
Test for the right consistency by dropping some jam onto a saucer and placing in the fridge. You don't want a jam that's super thick and it should still run a little once the saucer has been in the fridge for a couple of minutes. It will also set after its been potted so don't worry if it seems too runny. An hour is enough time to sufficiently set a jam.
Remove the star anise.
Pour into glasses and leave to cool before placing in fridge overnight.
These two strange jewel looking fruit come round for a short time every year, and disappear just as quickly. I've never acknowledged quince properly before, but if you spend a little bit of time researching it, you'll find that there is quite a bit you can do with it. Most recipes point towards jam or jelly making as quinces have a few high pectin content and are therefore perfect companions for lower pectin rich fruit - like pomegranate has just about no pectin content at all.
I made a beautiful quince pomegranate and pink pepper jam from my stash which is lovely with soft cheese and crackers. This recipe from Franglais Kitchen contains more spices, but you could substitute these with pink pepper.
Ingredients (makes 2 medium sized jars):
2 medium sized quinces
300ml pomegranate juice
200g sugar
3-4 tablespoons freshly squeezed lemon or lime juice
2 whole cardamom, 1 star anise and 2 cardamom pods
Method:
Grind the spices using a spice mill or using a pestle and mortar, then place them in an empty teabag or muslin bag.
Peel the quince and cut into small pieces or grate (depending on your preference for the consistency of the jam).
Sprinkle with lemon juice.
In a saucepan heat the pomegranate juice with some sugar. Heat until it is boiling and simmer for 10 minutes.
Add the quince and the spices and cover the saucepan.
Place a plate in the freezer so you can later test the consistency of the jam.
Simmer the jam on low heat for one and a half to two hours.
Test the consistency from around 75 minutes to check if the jam is close to setting by placing a spoonful of jam onto the cooled plate and seeing if it sets.
Pour the jam into sterilised containers.
This jam is delicious served simply with bread and jam, but serves equally well alongside a cheeseboard.
My grandmother is an incredible ceramicist and has been practicing for decades. She made this bowl for me after I was born, and to this day I eat my porridge from it in the morning. I am starting pottery classes with her this week, and who knows - maybe there'll be a pottery range dedicated to Florence someday.
