Spiced Beetroot Soup with Herb Spiked Feta on Rye Crostini

Beetroot is one of those vegetables that I used to hate. It’s because of that nasty pickled stuff in the jars that leaks pink juice over everything else on your plate, contaminating it with cerise vinegaryness. Or is that just me?

It turns out that unpickled freshly cooked beetroot is sweet, earthy and delicious when roasted or made into purees or soups. It is also an amazingly deep, dark burgundy colour that turns a fabulous shade of fuchsia when mixed with anything white. Like white cheese, yoghurt or sour cream. Or clean white tablecloths.

It’s close relationship with white cheese isn’t only about colour mixing, it’s about flavour mixing too. You could just swirl a dollop of sour cream or Greek yoghurt on top of this soup and still be treated to the sweet-sour, spicy-cool, hot-cold taste sensations that you get from every mouthful of this simple soup.

But adding the extra crunch that you get from a toasted slice of rye bread topped with creamy feta mixed with fresh herbs, green chilli and spring onions that you then put under a hot grill to melt, bubble and brown slightly, takes this humble soup to a whole new level.

You could also use pre-cooked beetroot to save time. It comes shrink wrapped in plastic. Don’t buy the pickled stuff in jars for this. That would be a disaster.

Spiced Beetroot Soup Recipe

Serves 3-4, vegan, gluten-free. Adapted from Hugh Fearnley Whittingstall

• 1 or 2 tbsp olive oil
• 3-4 whole medium-sized beetroot (apple sized ish), peeled, cut into small dice (wear gloves)
• 1 onion, finely chopped
• 1 clove garlic, finely chopped
• 1 tsp dried thyme
• 1 tsp ground cumin
• 1/4 tsp dried chilli flakes
• salt & black pepper
• about 750 ml veg stock
• 200 g tomato passata/tomate frito/tomato puree (not paste)

Heat the oil in a large pot and cook the onion over a medium heat for about 4 minutes until softened then add the garlic, thyme, cumin & chilli flakes and cook for another minute or two.

Add the diced beetroot and the stock and season with salt & black pepper. Bring to the boil then lower the heat, cover and simmer for 10-20 minutes (depending on the size of your dice) until the beetroot is cooked and tender. Add the tomate frito and heat through.

Blend carefully with a stick blender (cover the pot with an old tea towel if you don’t want pink soup everywhere) or puree in a blender or processor until very smooth. Add more stock or water if you need to, to get the desired consistency. Taste for seasoning.

Feta & Herb Crostini

Makes 2, vegetarian

• 2 thick slices rye bread (I used a rye bread roll cut in half)
• olive oil
• about 75 g Greek feta cheese
• 1 small green chilli, deseeded & finely chopped
• 1 tsp finely chopped fresh mint leaves, (or 1/2 tsp dried)
• 1 tsp finely chopped fresh oregano/parsley leaves, (or 1/2 tsp dried)
• 1 spring onion, finely chopped
• 1/4 tsp ground cumin
• black pepper

Preheat the grill to hot and brush both sides of the rye bread with a little olive oil. Mix the feta and a drizzle of olive oil with the rest of the ingredients in a small bowl, mashing it together with a fork.

Toast the bread slices under the grill, on one side then lightly on the other. Pile most of the herby feta on each lightly toasted side, (leaving a little to top the soups) pushing out evenly with a fork then put back under the grill until golden and bubbling.

Reheat the soup and serve in warmed bowls topped with a little of the herby feta and the toasted rye crostini on the side.

Buen Provecho!!

Persian Quince Jam with Cardamom and Rosewater For Breakfast

Quince are  large yellow knobbly apple-shaped fruits that have a slightly floral flavour and ripen in the Autumn. On the tree they have a white furry layer over their skin that will probably be rubbed off if you see them for sale. You see old Spanish ladies buying  bags full at the market. They will be boiling up huge pots of them to make Carne de Membrillo, a sweet quince paste that is traditionally served with a nice cured Manchego cheese. Chica Andaluza has the recipe if you are interested.

I fancied making something a little different with my very modest single kilo of the fragrant fruit. It’s a very similar thing but comes via Persia to this table.

As I have mentioned before, in the summer we were cooking lunch for an Iranian family for a few weeks. We used to arrive every morning at about 11am  after shopping for the day’s food. As we were unpacking the shopping they would still be finishing off their breakfast. Breakfast was a long and luxurious family occasion that I found fascinating. The table was generously laid with breads, cheeses, fresh fruit, dried fruits, nuts, honey, yoghurt, tahini and cinnamon pancakes that one of the husbands made every day. A bowl of Bran Flakes and a quick cup of coffee it was not.

The family live in different cities all over the world but meet up once a year for a holiday together. On the first night, the Grandma arrived from Paris on a very late flight carrying a huge jar (like 5 litres) of something that looked like homemade chutney or jam. How on earth did she get that through customs? The daughters and granddaughters were very pleased though, it was obviously a family favourite that no holiday would be complete without.

I found out the next morning, when they let me taste some, that it was a very special quince jam that their Grandma had always made that they all loved. It took pride of place every morning on that amazing breakfast table. A perfect match for the cheese, like our very own Dulce de Membrillo.

She didn’t speak any English and my French is very rusty but I managed to get that there was cardamom in there, I could see the little black seeds too. The recipe is obviously a very closely guarded family secret because she always very politely managed to avoid telling me anything more. It was delicious, I can see why she was so protective of it.

So this is a recipe I found on the internet, it tastes very similar but not as good as Grandma’s obviously. The quince flesh turns from a very pale yellow when raw to a bright coral or even a rich ruby-red when cooked. It depends how long you cook it for and how often you open the lid. If you cover the pot with a tea towel and then put on the lid while cooking (and don’t peek) it goes darker like mine. I may have overdone it slightly I think.

Persian Quince Jam Recipe

Makes about 1 large jar, vegan, gluten-free. Adapted from Turmeric & Saffron

• I used 4 quince (about 900 g), washed, cored & cubed or sliced (you can peel it too if you like)
• 250 g sugar
• 500 ml water
• 1/2 tsp ground cardamom
• 2 cardamom pods, bashed to open them
• 1 lemon
• 1 or 2 tbsp rosewater

Remove any dark bits in the fruit and squeeze half the lemon over the chopped pieces to stop discolouration.

Put the water and sugar in a large saucepan, bring to the boil then lower the heat and simmer, uncovered for 5-7 minutes.  Add a splash more water if it is drying out.

Add the ground cardamom, the bashed cardamom pods and the quince to the sugar syrup, stir well, bring back to the boil and add 2 tbsp lemon juice. Lower the heat to a simmer, cover the top with a tea towel then put on the lid. Simmer for 1 1/2 to 2 hours until reduced and jam-like. Check it very occasionally and stir gently.

Add a tablespoon of rosewater and simmer for another few minutes. Carefully taste and add more rosewater if you like.

Pour or spoon the hot jam into sterilised jars, seal and leave to cool. When cool store in the fridge.

Serve for breakfast with a creamy smooth cheese or yoghurt on toasted bread. Or go for the whole breakfast feast and fill the table with fresh fruit, gorgeous breads, a selection of cheeses, dried fruits, nuts, honey, yoghurt and cinnamon pancakes.

Take the time to sit down and enjoy a long leisurely weekend breakfast.

Spiced Chickpea Falafel Cakes with Tahini, Yogurt and Mint Sauce

It may surprise you to find that this is the first time I have posted a falafel recipe. Falafels are emergency vegetarian food, especially when out and about. Wherever you are there is normally a Turkish kebab shop that can save your life when starvation takes hold and you need something quick and tasty.

I have a theory though. A falafel conspiracy theory, if you like. I think that the falafels you buy in most Turkish or Lebanese restaurants or cafes are made out of a packet mix. I know, controversial. My reason for this slanderous outburst is sound and based on personal experience. Theirs hold together and mine, do not. See the picture below for an example of a very lovely falafel we bought from an Israeli vendor at the market.

 Along with a delicious tabouli salad, spicy tomato dip, broad bean dip and cheese and potato puffs. Perfect picnic food. For when your friends have very kindly allowed you to spend the day by their pool while they are away.

I also some bought some gorgeous gladioli and a big box of irresistible looking plums at the market. I see plum recipes coming up. Anyway back to the falafels.

Correct me if I am wrong, and I am sure you will, but aren’t falafels made from chickpeas? The ones you buy seem to be made from bulgur wheat or couscous. They have a distinctly grainy inside that looks and tastes nothing like a chickpea, cooked or uncooked. Am I the only person that has noticed this? Don’t get me wrong they taste great and I love them but pureed chickpeas they ain’t.

That’s my excuse anyway. I’ve tried with cooked chickpeas and dried, soaked overnight chickpeas. Whatever, I have always had a disaster. Either too dense, hard and chewy because I’ve added so much chickpea flour to make them hold together or too sloppy and they fall apart and disintegrate as soon as I start to cook them in the oil. Until now that is…..

…actually that is a little bit of a lie. The first lot of these I cooked in oil and they disintegrated as usual. Tasted good but had to be scooped into a flatbread and eaten.

My success came about through baking them rather than frying. Mould them into patties, dust with a little polenta or cornmeal, brush with a tiny amount of oil and bake for about 30 minutes. They are still not the most stable of snacks, you couldn’t throw one at someone from the other side of the pool, for instance but they are soft, delicious and a little crumbly.

And they taste of chickpea. Enhanced with a few herbs, spices and harissa. Perfect. You just need a little tahini yoghurt sauce and a squeeze of lemon.

Spiced Chickpea Falafel Cakes with Tahini Yoghurt Sauce

Serves 3, makes about 9, vegan, (without the sauce) gluten-free.

Prep time: 15 mins Cooking Time 30 mins

• 1 tin/jar cooked chickpeas (400 gr), drained, rinsed & dried
• 50 g of fresh peas (not frozen too wet) optional
• 25 g hazelnuts, chopped (optional)
• 1/2 small onion, finely chopped
• 2 cloves garlic, finely chopped
•  a big handful of chopped fresh herbs, I used, mint, coriander, parsley & oregano
• 1/2 tsp or more harissa paste
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp sumac (optional)
• 1 tsp honey
• the juice of half a lemon plus wedges to serve
• 1 tbsp olive oil
• 1 tsp salt
• 1/4 tsp black pepper
• polenta or cornmeal fro dusting

Put all the ingredients in a food processor and blend until smoothish and it has come together. If you need to, add a bit more lemon juice to get it moving but not a lot. Taste and adjust seasoning. Mould into cakes and put in the fridge to firm up for a while or overnight.

When ready to cook preheat oven to 200 C. Put the polenta on a flat plate and roll the patties in it to lightly coat all sides. Line a baking tray with baking paper place the patties on the tray and brush very lightly with a tiny bit of olive oil. Bake for 30-35 minutes until slightly browned and serve with the tahini yoghurt sauce.

Tahini Yoghurt Sauce

• 1 pot (125ml) Greek yoghurt
• 1 tbsp tahini paste
• the juice of half a lemon
• a handfull of fresh herbs, chopped I used mint, coriander, parsley & oregano
•  a drizzle of olive oil
• salt & black pepper
• a pinch ground cumin
• a pinch sumac (optional)

Put all the ingredients in a bowl and whisk to combine. Taste and adjust lemon & salt as necessary.

Serve the falafel cakes with the tahini yoghurt sauce, lemon wedges and some salad leaves. In a flatbread/pita or not, it’s up to you.

I might have to buy a packet mix for falafel just to find out if that’s what they use. Just to prove to myself really. If it’s not I can’t understand it, any ideas?

Spiced Cauliflower and Red Onion Savoury Picnic Cake

Gourmet picnics are big news in Cape Town, espsecially in the winelands. Well it makes sense doesn’t it? Most of the wine estates have beautiful grounds, so why not make use of them. While we  were in South Africa we enjoyed three picnics. The first at The Roundhouse overlooking the stunning coastline around Camps Bay. The second at Bramon Wine Estate just outside Plettenberg Bay where our table sat amongst the Sauvignon Blanc vines. And the third at Boschendal, one of the oldest traditional Cape Dutch wine estates in Franschhoek, dating back to 1685.

We sat under ancient trees enjoying the view, while our picnic was prepared.

Ordered the wine, one of my favourites: the Boschendal Chardonnay Pinot Noir blend a lovely wine with a slight apricot blush.

They actually offer a Vegetarian Picnic option which is a first. It included a duo of potato salads, quiche, salad, sweet chilli vinaigrette, sundried tomato & spinach wraps, red pepper pate, caramelised onion pate, chocolate & macadamia nut brownies, cheese & biscuits, red onion maramalade and a french stick. We had trouble finishing it all.

Le Pique Nique, as it is called, is very good value, you get a lot of food and can enjoy their fine wines surrounded by Agapanthus, my favourite plants. I am a little obsessed with them actually.

So, inspired by the picnic food idea and eating outside. I came across an Yotam Ottolenghi recipe for a Cauliflower Cake. Ottolenghi is another one of my obsessions, I love his food and find it endlessly inspiring. See this post and this one for proof of his influence over my recipes.

He makes a big round cake in a 24 cm cake tin, I halved the recipe and cooked mine in a loaf tin. I also added some more spices because I can’t help myself. It’s kind of like a quiche without the pastry.

Spiced Cauliflower & Red Onion Savoury Picnic Cake

Makes 1 loaf, vegetarian. Can be doubled to fill a 24 cm cake tin.

Adapted from Yotam Ottolenghi Prep time: 20 mins Cooking time 45 mins

• about 400 gr cauliflower broken into medium florets 
• 1/2 large red onion, peeled
• 1 or 2 tbsp olive oil
• ½ tsp finely chopped rosemary
• 5 medium eggs
• a handful of fresh chopped coriander
• 90g spelt flour (or plain)
• 1½ tsp baking powder
• ½ tsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp red chilli powder
• 80-100g grated manchego or vegetarian parmesan
• salt and black pepper
• 1 tbsp sesame seeds

Heat the oven to 180C. Put the cauliflower florets in a large saucepan, cover with water, add a teaspoon of salt, bring to the boil then lower the heat and and simmer for 10 -15 minutes, until quite soft. Strain, and leave to drain in the colander.

Meanwhile prepare the batter. Cut a few 1/2 cm rings off one end of the onion, set aside to decorate the top of the cake and roughly chop the rest. Heat the oil in a pan and on a medium heat sauté the chopped onion and rosemary for about 6 minutes, until softened and slightly caramelised. Remove from the heat and leave to cool down.

Sift the flour, baking powder and spices into a large bowl, and add the parmesan, one teaspoon of salt and plenty of black pepper.

Add the eggs and coriander to the cooled onions and whisk. Then add the egg mix to the flour mix and whisk to eliminate lumps. Add the cauliflower and fold in gently, trying to keep some florets whole.

Use baking paper to line the inside of the loaf tin. Brush any visible sides of the tin with oil and dust with flour. Tip in the cauliflower mix, even out the top with a spatula and arrange the onion rings on top. Sprinkle with sesame seeds.

Bake the cake in the centre of the oven for 40-45 minutes (for both sizes of cake), until golden brown and set. Serve warm or at room temperature.

The reason I called this a picnic cake is because it is equally good served warm with a lemon & olive oil dressed cucumber salad with fresh mint as a light evening meal or served room temperature the next day as part of a picnic lunch, wherever you happen to be, office, lawn or beach.  Just cut yourself a slice and relax.

A very nice glass of wine always helps too….

For more information about Boschendal Wine Estate visit their website here.

Sweet Potato and Lentil Dhal

So here it is, as promised, the recipe for my Sweet Potato Dhal that makes the perfect accompaniment to the crunchy Spiced Red Cabbage that I posted yesterday.

This is actually a combination of two of the very first recipes that I posted on this blog about a year ago, Sweet Potato Curry  and Indian Dhal Soup with Potato Stuffed Parathas. I love both of these dishes so much that I couldn’t choose which one to cook which is why I decided to combine them.

Indian Spiced Sweet and Sour Red Cabbage

This is like a spicy pickled red cabbage that is served hot.  The cabbage isn’t overcooked so it keeps its crunchy texture and beautiful deep magenta colour. It is  lovely served as a side dish with any curry but specifically, in my opinion, with a dhal.

Dhals are soft, soupy lentil dishes. My idea of comfort food heaven. Best eaten scooped up in a piece of soft Indian bread or even just with a spoon. The crunchiness of this cabbage is the perfect accompaniment to the smooth, creamy dhal. The contrast of textures and flavours is gorgeous, it just works.

Indian Spiced Scotch Egg with Curry Mayo and Turmeric Potatoes

For those of you that don’t know, a Scotch egg consists of a hard-boiled egg (with its shell removed) which is usually wrapped in a sausage meat mixture, coated in breadcrumbs and deep-fried. They are traditionally served cold as picnic food.

The London department store Fortnum & Mason claims to have invented Scotch eggs in 1738  but they were most definitely taking inspiration from the Moghul dish Nargisi kofta where hard-boiled eggs are encased in a spicy meatball mixture.

Indian Spiced Smashed Pumpkin

I’ve found a new blog that I love, it’s called Veg Recipes Of India. There are so many things that I want to make I didn’t know where to start. The first recipe that captured my soul, and my stomach though, was this one. It’s real name is Kaddu Sabzi but I couldn’t resist The Smashing Pumpkins reference.

Caribbean Chargrilled Sweetcorn

The sweetcorn plants that I walk past every morning with the dog are starting to show their sweet kernels, which means it must be nearly ready for harvesting.

This recipe could easily be adapted to suit a variety of different influences. I made it Caribbean because I have so many scotch bonnet chillis at the moment but I have also made a Thai version with birds-eye chilli, ginger, red curry paste and fresh coriander which is also fantastic.

You start by making a flavoured butter (or I used an olive oil spread) that you pack as much flavour into as possible. Then you remove the corn silk from inside the leaves, but keep the leaves on.

Smear the flavoured butter all over the sweetcorn kernels then cover them back up with the leaves. Heat up your griddle pan or barbecue to hot and cook for about 12 minutes rotating slightly, with tongs, every 3 minutes until all sides are cooked. The leaves with be blackened, you may need to open a window!

Caribbean Chargrilled Sweetcorn Recipe

Serves 2, vegan, gluten-free. Inspired by Como Water (Tiffany made a version using harissa paste which I will be trying out next time)

• 2 ears of sweetcorn, with leaves still attached
• about 3 tbsp olive oil spread (flora) or butter
• 1 or 2 spring onions, finely chopped
• 1 scotch bonnet chilli pepper, stemmed and finely chopped
• 1 or 2 cloves garlic, finely chopped
• 1 tsp minced ginger
•  a small handful of fresh parsley, chopped (marjoram would be nice too, I couldn’t get any)
• 1 sprig fresh thyme leaves, stripped
• 1/4 tsp ground allspice
• a tiny pinch of ground cloves
• the juice of half a lime
• salt & black pepper

Remove the butter from the fridge to soften if using. Mix the olive oil spread (or butter) with the rest of the ingredients, except the corn and season with salt & pepper. Store, covered in the fridge until you are ready to use it.

Carefully peel back the leaves of the corn without removing them and pull off the corn silk (strands). Smear the flavoured spread all over the corn kernels and replace the leaves to cover the corn.

Heat your griddle pan or barbecue to hot and cook the corn in the leaves for about 3 minutes on each side, using tongs to turn them, 12 minutes in total.

Serve immediately sprinkled with a little more salt. 

I served mine with some of my homemade Scotch Bonnet Hot Pepper Sauce.

As I said before, adapt this recipe to suit your preferences or the style of meal you are planning. I would always start by adding spring onions, garlic, salt & pepper to the butter and then add…

Thai: minced ginger, chilli, red/green curry paste, fresh coriander, lime juice.

Mexican: cumin, oregano, fresh coriander, chipotle sauce, lime juice

Indian: garam masala (or curry paste), minced ginger, fresh coriander, chilli powder, lemon juice

Middle Eastern: cumin, coriander, cinnamon, fresh coriander, harissa paste, lemon juice

Cajun/Creole: paprika, cayenne, oregano, thyme, dried basil, white pepper, lemon juice

Italian: dried oregano, fresh basil, sundried tomatoes, dried chilli flakes

Greek: dried oregano, fresh mint, fresh thyme, crushed fennel seeds,cinnamon, black olives, lemon juice

Things That Made Me Smile Today……

Beautiful bright coloured gerberas……

And sunflowers reaching for the sky…..

Also, I have a new camera which I am very excited about. I will still be using my trusty point and shoot for when I’m walking the dog but I am using a “proper” SLR camera for my food pictures. Please bear with me as I have no idea what I’m doing and the instructions are in Spanish, which could take a while. 

I’m learning as I go and loving it, any advice?

Chana Saag – Indian Spiced Chickpeas with Spinach

Our chilli plant on the roof terrace has loads of green chillis on it all of a sudden. I’m sure it grows about 5 centimetres overnight. It’s been so hot here  so we have been watering it really well every evening when the sun goes down. It seems to be very happy there.

This is my cue now for putting chilli in everything. Not that I need another excuse. The Washer Up loves anything with chilli in it especially Indian food. Apparently eating chilli cools you down in hot weather too. Like having a cup of tea is supposed to. I don’t know about that but I’m willing to give it a try, this heat is unbearable.

Chana Masala (chickpeas in a spicy sauce) is one my favourite dishes. I always order it, along with Tarka Dal (spiced lentils), and Saag Aloo (potatoes with spinach) when we go out for Indian food. I borrowed this recipe from Dani at Moderate Oven which combines two of my favourite dishes. Chana Saag is spiced chickpeas with spinach. I’d never tried it before and couldn’t wait to debut our homegrown green chillis.

Chana Saag-  Spiced Chickpeas with Spinach Recipe

serves 2-3, adapted from Moderate Oven

• 2 tbsp olive oil
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 2 cardamom pods, bashed
• 1 small onion, finely chopped
• 1 tbsp minced ginger
• 3 cloves garlic, minced
• 1 green chilli, finely chopped
• 1 tin (400 gr) chopped tomatoes
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper
• 300 gr frozen spinach (not defrosted)
• 1 tin/jar (400 gr) cooked chickpeas, rinsed & drained
• 1/2 tsp garam masala
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lemon
• a handful of fresh coriander, chopped plus some leaves for garnish

Heat the oil in a large pan over a medium heat. Add the cumin seeds, mustard seeds and cardamom pods and cook for a minute until they start to pop, don’t let them burn. Add the onion and cook for around 4 minutes. When the onion begins to soften & brown then add the ginger, garlic & green chillis and cook for another minute.

Stir in the ground coriander, cumin, turmeric & cayenne pepper until coating the onions then add the tinned tomatoes. Reduce the heat and simmer, stirring for 3 or 4 minutes. Add in the frozen spinach, stirring the tomatoes around and over it and simmer, partially covered, for 8-10 minutes, stirring occasionally, to break up the spinach until completely thawed.

Remove from the heat and use a stick blender or processor to (carefully) puree the spinach until smooth. Put the pan back on the heat with the spinach and add the rinsed chickpeas to it. Season with salt, pepper & garam masala and simmer, partially covered, for 8 -10 more minutes, stirring to make sure it doesn’t dry out. Add boiling water if necessary.

Stir in the chopped coriander, squeeze over some lemon juice and check the seasoning. Add more salt or lemon juice to taste. Serve sprinkled with fresh coriander leaves and a wedge of lemon on the side.

That reminds me I must go and water the chilli plants, it has been another ridiculously hot day, they must be thirsty!

Things that made me smile today…..

I think it must be baby snail (caracolillos) season. They live on the wild fennel at the side of the road. You see people with buckets picking them off.

It looks like they like artichokes too. If I wasn’t  vegetarian I would make a Snail, Fennel & Artichoke Risotto. But I am, so I won’t. Don’t let me stop you though….

Buen Fin de Semana!