Tag Archives: mayonnaise

Mushroom Risotto Spring Rolls, Manchego Thyme Crisps, Roasted Garlic Watercress Mayonnaise

22 Mar

This recipe is inspired by an amazing meal we had at La Colombe in Contantia Uitsig. La Colombe has always been very special to us ever since the first time we visited about five years ago. We had such a great time that we both agreed that it was the best restaurant we had ever been to.

The thing is that it had reached such an iconic status in our memory that I was secretly worried that it wasn’t going to live up to our very high expectations this time. I was actually preparing myself for disappointment.  Silly me, this time actually exceeded my expectations by quite a long way.

The food is, well you can work it out for yourself. This was how it went….

Amuse Bouche: caramelised onion tart with goat cheese, parsnip soup (in an egg-shell), pea salsa

Starter: Beetroot Cannelloni, beetroot mousse wrapped in pickled beetroot, toasted olive brioche, roasted golden baby beets, fromage blanc, poached raisins, 12 yr old balsamic drizzle

Palate Cleanser: Granny Smith Sorbet, pimms foam, cucumber, mint

Main Course: Wild Mushroom Risotto Spring Roll, butternut puree, sous vide butternut, caramelised onion, smoked garlic veloute, thyme foam.

Desserts: Coconut & Rosewater Panna Cotta, rose meringue, rose foam, turkish delight, cashew nut streusel  

Chocolate Peanut Butter Terrine, candied cranberries, apricots, peanuts, chocolate, pistachio nut dust

And if that is not enough for you, they bring around a wooden trough filled with petits fours. Okay it’s not a trough but that’s what we called it. Bring me the trough!!!

Petits Fours: Rose Turkish Delight, mini citrus madeleines, maple meringues, cinnamon marshmallows and espresso pistachio dusted chocolate truffles filled with salted caramel.

Yes, that was espresso pistachio dusted chocolate truffles filled with salted caramel. They didn’t last very long, someone at our table may have stuffed his face with them before I could stuff mine. Not mentioning any names but you know who you are…

I don’t think I need to say that the food was outstanding do I? The beetroot cannelloni was light, elegant, sweet and exquisitely made. The mushroom spring rolls were rich with truffle butter and earthy morels, the pastry was perfectly crisp, I didn’t want it to end.

The desserts were a complete triumph. Everything a dessert should be, playful, sweet and nostalgic with a grown up twist.  The attention to detail is what makes this an unforgettable dining experience. From the amuse bouche (very amusing), the palate cleanser (I mean Pimms!!), all the way through to the petits fours (bring me the trough and leave it please).

Speaking of attention to detail I have to mention that the level of service we received was actually on another level to anything I have ever experienced before. Jennifer and her highly knowledgable team made our evening a complete joy from start to finish. The waiter actually explained each dish on the menu FROM MEMORY! All those foams, purees and veloutes without reading from a notepad. That deserves a mention by itself.  And it is not at all stuffy, that’s what makes it so enjoyable, it is proper fine dining without the squeaky chairs and pretension.

Can you tell that I loved it?

I managed to acquire the recipe for the Mushroom Risotto Spring Rolls from the very talented chef, Scot Kirton. Mine is a simplified version as you can see from the description. I don’t have  a syphon thingy to make foams but I wouldn’t mind if anyone out there wants to send me one. I made some Manchego Thyme Crisps instead.

You could use spring roll wrappers to make these, I used a double layer of filo and Scot uses a special Asian pastry that I am desperate to get hold of. Either way you roll them like this:

I couldn’t get any truffle butter or morels so I used a mix of dried mushrooms, soaked in boiling water for about 20 minutes and some fresh chestnut or cremini mushrooms. The advantage of using dried mushrooms is that you can use the mushroomy soaking liquid with the stock to give the risotto a deeper colour and flavour.

Mushroom Risotto Spring Rolls

Makes about 12 rolls, vegetarian. Adapted from the La Colombe recipe

The risotto needs to be chilled before you roll it so it is best to make it the night before and refrigerate overnight.

Prep time: 45 -60 mins (not including chilling time) Cooking time: 15-25 mins

  • 150-200 gr fresh mushrooms, chestnut/cremini/portobello/morels roughly diced
  • 25 gr dried mushrooms, soaked in boiling water for 20 mins (reserve soaking liquid) then chopped
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • salt & black pepper
  • 30 gr white truffle butter (optional)
  • a bunch sprigs fresh thyme, leaves removed and chopped
  • 250 gr risotto rice
  • 250 ml white wine
  • about 1 litre veg stock plus the mushroom soaking liquid
  • 50 gr parmesan/manchego, finely grated
  • 1 packet filo pastry/spring roll wrappers defrosted
  • olive oil for brushing

In a large pan, fry the chopped fresh mushrooms and thyme in a tablespoon of hot oil until nicely browned. Tip them into a bowl. Add another tablespoon of oil to the pan over a medium heat and cook the onions for about 4 mins until translucent then add the garlic and cook for another minute. Add the rice and stir to coat in the onions for a minute.

Put the stock and mushroom soaking liquid in a small pan over a medium heat and keep hot but not boiling.

Add the wine and soaked mushrooms and cook until most of the liquid has disappeared. Add a ladle full of the hot stock to the rice and swirl the pan until all the liquid is absorbed. Add another ladle full swirl until it is absorbed and continue on like this until the rice is cooked.

Stir through the cooked mushrooms and truffle butter (if using). Taste and adjust seasoning. Stir through the grated cheese, remove from the heat. Leave to cool then chill in the fridge, overnight if possible. What I did was make the risotto for dinner, reserved about half for spring rolls for lunch the next day.

Cut a double layer 20 cm square of filo pastry (or use spring roll wrappers) and lay in a diamond shape on a board in front of you. Mound 2 or 3 tbsp of risotto onto the pastry and roll up following the pictures above brushing with olive oil to make them stick.

Preheat the oven to 190 C. Line a baking tray with parchment paper, place the spring rolls on the tray, brush the tops with olive oil and bake for 15 -25 minutes depending on size. You can also deep-fry them.

Roasted Garlic, Watercress Mayonnaise

Enough for 2 people, vegetarian

  • 2 tbsp good mayonnaise
  •  a squeeze of lemon juice
  • a handful of fresh watercress (or parsley)
  • 1 large garlic clove (unpeeled)
  • 1/2 tsp olive oil
  • salt & pepper

Roast the garlic clove in its skin in a hot oven for about 15 minutes (I did it with the spring rolls). Put the peeled roasted clove with the rest of the ingredients in a measuring jug and puree with a stick (immersion) blender until smooth. Taste and adjust seasoning/lemon.

Manchego Thyme Crisps

Makes about 6, vegetarian

  • 50 gr manchego or parmesan, finely grated
  • a few sprigs of fresh thyme, leaves removed and chopped

Preheat the oven to 200C and line a baking tray with parchment paper. Mix together the cheese & thyme. Put a heaped tablespoon of the cheese on to the baking tray and flatten & spread out slightly. Leave about 1/2 inch between each circle.

Cook for 3-5 minutes until golden brown and bubbling. Leave to cool if you want flat discs and remove carefully with a metal spatula.

If you want you can mould them gently around a rolling-pin while still hot to make them curved.


 For more information on La Colombe and Constantia Uitsig visit their website here.

Thanks to everyone at La Colombe who made our evening so special. Hopefully it won’t be too long before the next time…..




Cape Malay Sweet Potato Samosas, Spiced Apple Chutney, Curried Mayonnaise

14 Mar

This recipe is inspired by a meal we had at Apprentice in Stellenbosch. Apprentice is a restaurant owned by the Institute of Culinary Arts. All the staff, kitchen and front of house, are students from the institute serving a six month placement.

The Head Chef Hylton is a former graduate from the institute and he trains and watches over the trainees. Two of the chefs in the Top Ten restaurants of South Africa are graduates of this scheme including the winner of the award for best chef 2011/2012 Peter Tempelhoff.

We went for lunch and ordered the Tapas plate, the Greek Salad and the Roasted Vegetable Wrap. Every dish was full of flavour and well executed. Hylton was very keen to inform us that the evening menu is far more “fine dining” so he bought us an example of that menu. The Beetroot Tart came with a dukkah spiced goat’s cheese and honeycomb crumble. Really lovely. The lunch menu is more casual but no less enjoyable. They also open in the morning with a very popular breakfast menu.

Part of the tapas plate was a delicious sweet potato samosa that I was very keen to recreate at home. They make their own Cape Malay curry powder which makes a real difference to the flavour. I managed to get the recipe for both the samosas and the curry powder so now I have always got some to add to any vegetable curry or chutney that I make. I recommend that you have a go at it too.

I used a double layer of filo pastry cut into 9/10 cm strips (above) to make these. You could also use spring roll wrappers, see my tutorial here. I brushed them with olive oil and baked them rather than deep-frying but it’s up to you. The apple chutney is sweet and sticky like a spicy jam and I also made a curry mayonnaise (the yellow stripe) to go with it, made with the Cape Malay curry powder.

Sweet Potato Samosas with Apple Chutney & Curry Mayonnaise

Makes 12-15 depending size, vegetarian. Adapted from The Apprentice recipe

For the Cape Malay Curry Powder:

  • 1 tbsp mustard seeds
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tsp dried chilli flakes
  • 1 tsp chilli powder
  • 1 tsp fenugreek seeds
  • 1 tsp black peppercorns
  • 1 tbsp turmeric
  • 18 curry leaves (optional)

Roast the whole spices in a dry pan for a minute until fragrant. Grind to a fine powder then add the powdered spices and curry leaves if using. Store in an airtight container.

For the samosas:

Prep time: 45 mins Cooking Time: 15 mins

  • 1 large sweet potato (about 350 gr), peeled & cut into 1/2-1 cm cubes
  • 1 tsp Cape Malay curry powder (see above)
  • 1/2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • a pinch of dried chilli flakes
  • 1/2 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tsp minced ginger
  • 1/2 tsp palm sugar or brown sugar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 1 cardamom pod, bashed
  • 1 tbsp olive oil
  • a handful of fresh coriander, chopped
  • 1 pack filo pastry sheets, defrosted
  • 1 egg & a splash milk, beaten, to stick samosas
  • olive oil for brushing

Preheat oven to 200 C and line a baking tray with baking paper.

Mix all of the ingredients apart from the fresh coriander together and spread out in one layer on the baking tray. Bake until soft about 10-15 minutes. Leave to cool. Remove bay leaf, cardamom pod and taste. Stir through the fresh coriander. Mash slightly to create a chunky mass.

Unroll the filo, remove two layers and cover the rest with a tea towel to stop it drying out. Cut the double layer into 9 or 10 cm strips.

Take a heaped teaspoon of the sweet potato mix and lay it in a triangle shape at the bottom of the strip on the right hand side. See the pictures above. Brush the edges with the egg wash then fold the left hand side of the pastry over the filling to create the triangle.

Brush around the edges with egg wash again and fold the whole triangle up along the long edge. Brush with egg wash again and fold the triangle over to the left. Keep folding until you have reached the top and run out of pastry.

Put the folded samosa on a lined baking tray, brush the top with olive oil and continue to make samosas until you run out of filling.

Bake at 200 C for 10-15 minutes until golden and crispy.

For the Spiced Apple Chutney:

Prep time: 10 mins Cooking time: 25 mins

  • 1 large apple, (200 gr) peeled, cored & chopped
  • 1/2 tsp salt
  • 1 medium tomato, chopped
  • 1/2 onion, chopped
  • 25 gr sultanas/raisins
  • 1/2 orange, zested & juiced
  • 50 gr brown (or raw) sugar
  • 1 tsp Cape Malay curry powder (see above)
  • 1 tsp minced ginger
  • 50 ml cider vinegar

Add all the ingredients except the apples to a large frying pan, bring to the boil then lower the heat and simmer for about 10 minutes until the onions are tender. Add in the apples and cook for another 20 minutes or the apples are soft and the mix has reduced and thickened and is sticky.

Blend it with a stick blender until jammy but still a bit chunky.

For the Curried Mayonnaise:

  • 2 tbsp Cape Malay curry powder (see above)
  • 2 tsp olive oil
  • a pinch of salt
  • 4 tbsp mayonnaise

In a bowl, mix together the curry powder and olive oil to a paste. Add the mayonnaise and mix vigorously until combined. If it splits add more mayo. Season with a pinch of salt & taste.

Serve the hot samosas with the apple chutney, some curry mayo and sprinkle with some more fresh coriander.

At the Institute of Culinary Arts they cultivate chefs who breathe inspiration and innovation into the culinary world. The hospitality industry is experiencing record growth and South Africa is leading the way. Food is being taken a lot more seriously and there is also a growing public interest in quality ingredients and local flavours and cuisines. The concept of giving young chefs the opportunity to learn and grow in a business enviromment is obviously a very succesful one. For more information visit their website here.

Avocado “Caesar” Salad with parmesan croutons

3 Jan

Sometimes inspiration for lunch is staring you right in the face. This is what we saw growing today while walking the dog…

Rows and rows of beautiful bright green lettuces growing next to avocado trees….

Some avocados were just lying on the ground so I had to rescue one. They would rot otherwise. I bought the lettuce though. I bought some lettuce hearts or little gems as they are sometimes called. An original Caesar salad is made with Cos or Romaine lettuce. The smooth avocado is the perfect contrast in texture to the crunchy juicy lettuce and the parmesan croutons have to be big. Don’t bother with those bags of smelly centimetre cubes you can buy. Homemade croutons taste so much better…

This is my vegetarian interpretation of a Caesar dressing. It doesn’t have any anchovies in it but feel free to add a couple if you like that sort of thing. You  could also make your own mayonnaise, this is my quick, cheat version using good store-bought mayonnaise.

Avocado “Caesar” Salad with Parmesan Croutons

serves 2 vegetarian

For the croutons:

  • about 10 cm of a baguette or other rustic bread cut in to 2cm cubes
  • 2 or 3 tbsp olive oil
  • salt & pepper
  • finely grated parmesan

Heat the olive oil in a medium saucepan over a medium high heat. Throw in the bread cubes/chunks and fry until browned on all sides (about 2 or 3 minutes). Line a bowl with kitchen paper, put the cooked croutons in the bowl, sprinkle with salt, black pepper & finely grated parmesan. Shake them around a bit to coat them in parmesan and set aside. They are best served immediately but can be kept in an airtight container for a couple of  days.

For the Salad & Dressing:

  • 1/2 a large avocado
  • 2 little gems or lettuce hearts
  • some shaved parmesan
  • 3 heaped tbsp good mayonnaise
  • 1 or 2 cloves garlic, minced
  • 2 or 3 tbsp fresh lemon juice
  • 3 or 4 tbsp extra virgin olive oil
  • 2 tbsp finely grated parmesan
  • parmesan croutons (see above)

To make the dressing put the mayo, lemon juice & parmesan in a bowl and blend with a stick blender or balloon whisk. Slowly trickle in the olive oil while blending or whisking until you reach the desired consistency. I like it quite thick. Taste it and add more lemon juice/parmesan/olive oil to your taste. When you are happy with your dressing cut the core end off the lettuce hearts then cut them lengthways into quarters/wedges. scoop out the avocado and slice it lengthways. Lay the lettuce wedges on your plate and place the avocado slices in between. Drizzle a good amount of the dressing all over the letuce wedges with a spoon, top with the croutons and shave over some fresh parmesan.


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