balsamic roasted tomatoes and chorizo lasagne

As I sit here blogging about a light summery deconstructed lasagne, I can't help think I should be uploading a warm stew with this 'wonderful' weather we've been experiencing of late.  The truth is, it is Spring, it is going to get warmer, and when it does this is a simple dish to pull out the bag.

 

I roasted the tomatoes with rosemary in balsamic vinegar and to be honest you could just leave the dish as vegetarian dish with just that, it's yum, or add some fried chorizo for a real twist. 

 

I'm a big fan of simple that looks impressive, and this is just that!



 

 

 

 

 

 

 

You will need:

• lasagne sheets
• packet of mini plum/cherry tomatoes
• chorizo
• balsamic vinegar
• sprig of Rosemary
• bunch of fresh basil
• salt and pepper to taste
• parmesan

Method:

 

1) Place tomatoes, rosemary, chorizo in a dish.  Pour over the balsamic vinegar just to coat each tomato and roast in pre-heated oven 180degrees for approx. 15-20 mins or until the tomatoes start to burst.

 

2) Place lasagne sheets in a pot of boiling water and cook for approx. 7 mins or until soft and flimsy.  You will need a big pot to ensure the sheets don't stick together, keep moving them around and separating if needs be.

 

3) Place cooked lasagne sheet on a place and form a S shape, layer with roasted tomatoes and chorizo in between each layer.  Grate some parmesan over and season to taste.

 

4) Pour any left over juices from the roast dish over the pasta and serve with a chilled glass of white wine.

 



tomato and marinated fennel salad

 

This came about by pure luck.  I was raiding the fridge for some lunch inspiration today.  I had intended on making a tuna salad when I came across these beautiful heirloom tomatoes.  I didn't buy them so it was a lovely surprise.  They obviously found their way back after a weekend away with friends where we each took turns cooking a meal.  Somehow they were packed in my bags.  I love the fact they were.  They were so pretty I had to get out my camera.  I sliced them up and mixed them with a fennel bulb which I marinated in vinegar.  It was a combination perfect for summer.  I wanted to add another element of colour so grated some radishes with little pink tufts of flavour.  The radish and the fennel are a match made in heaven. 

 

 

 

 

 

Ingredients:

 

• Assorted tomatoes
• 1 fennel bulb
• 3 spring onions
• 4 grated radishes
• feta cheese
• white wine vinegar
• olive oil

Method:

 

1) Slice the fennel and pour vinegar over so that it just covers the fennel, season with salt and pepper and leave for 30 mins.

 

2) Slice the tomatoes, spring onions, and sprinkle over the crumbled feta and radishes.  Add  the fennel.

 

3)  Season with olive oil and the remaining vinegar from the fennel.

 

 

 



vintage sugar rose

It's edible.  It's sweet.  It's pretty and yes, my first attempt at a sugar rose.  A little amateur I know but I have to say I do love it.  I love the subtle shades of pink and the overall vintage style but I especially loved creating it.  I attended a vintage rose workshop last night, 3 whole hours may I add, but what a therapeutic and enjoyable evening. 

Working with sugar paste is something very new to me and certainly has its challenges.  It dries really fast so you have to work quickly, which is part of the thrill I guess.  I have found a new hobby.  I can't wait to head down the flower market for some real inspiration and learn to make more.

Workshops and other cake classes are held by the lovely and very talented Lorynne Heynes of Petite Pantry.  You contact her here and for more inspiration check out her Facebook page.  https://www.facebook.com/petitepantry

Lorynne also has an online shop where you can buy all the tools required to make this rose or any other unique cake related supplies.  I'm talking clear lace embellished crystal lollies or edible icing sheets with vintage prints - AMAZING.  Definitely worth a visit...  http://www.cakecraftbristol.co.uk/

 

rainbow beetroot salad with honey sesame seed yoghurt dressing

Pink and Golden Beetroots tossed with bulgur wheat & toasted pumpkin seeds  

 

I made it.  I love it.  Its delicious.  But not really sure what else to say about it... other than its much prettier in real life. My pics just don't do it justice.  Definitely one to keep up your sleeve when entertaining.

 

I got my hands on some beautiful rainbow beets from the local village market.  I love it when I find 'artisan' veg.  I get such a kick out of using extraordinary things.  These pink stripy beets are much prettier raw (and I have a killer raw beet salad for another day), and the golden ones well they just throw your taste buds out as so easily mistaken for something else.  Roasting them is best, I just wrap them in foil, skin and all and roast in oven till soft (approx. 45 mins). 

 

The honeyed sesame  seed yoghurt dressing and lots of fresh lemon juice takes this salad to the next level but its the roasted pumpkin seeds that give it a real wow factor.  Its really good!

 

You will need

4 - 5 assorted beetroots (2 golden, 2 pink and 1 dark red)
6 radishes finely sliced
1 cup bulgur wheat
1 cup water
few leaves of rocket
few sprigs coriander
handful of pumpkin seeds

For the dressing:
1 1/2 tbsp. toasted sesame seeds
3 tbsp low fat yoghurt
lemon juice
garlic clove crushed
1 tsp runny honey
a little water to thin it out

 

chorizo beer bread (in a tin)

 

 

It's been a wee while lovelies but we are alive and kicking, and happy to be back. 

 

To say I've missed my cooking would be an understatement and with two kiddies now bringing new challenges I still struggle to find the time but I couldn't wait any longer.  I felt it was time.  Time to start blogging, cooking, baking, photographing and thought I would give it a whirl with these little bad boys.  

 

This post is dedicated to a very wise old lass and one of my dearest and oldest friends who sent me a pic and I had to get the recipe so thank you Mrs Warren T.

 

Why in the past did home-made bread seem so daunting...and I thought my mom's Ciabatta recipe was easy but this takes EASY to another level. Makes me wonder why my husband was so insistent on putting that bread machine on our wedding registry which has probably made about five guest appearances.

 

I love the fact that this recipe comes from South Africa and that you can have fresh bread on the table in half an hour, with no kneading and a bottle of beer.

 

I added different flavours to create four different mini breads, Chorizo, sun-kissed tomatoes, mozzarella and rosemary.

 

I reckon it would also make great 'braai broodjies' (BBQ bread) where you stuff the dough with cheese and place on the BBQ.

 

 

You will need:

 

1 bottle of beer

500g self raising flour

1 teaspoon of salt



Whatever you would like to add for flavour (Chorizo, mozzarella, sun-kissed tomatoes, olives, cheddar cheese, rosemary, pesto)

Method:

1) It's as simple as mix flour, beer and salt together to form a dough which is a little sticky.

2) Divide into four, mix in different flavours and place into greased tins.  Spray and cook works well to grease the tins as the edges can be a little sharp.

3) Bake in preheated oven 180degrees for 30 mins.

Note: the tins can be a little tricky to get the bread out of, but you can use any tin to bake in.

fresh apple chocolate lollies

 

I love these little fresh apple lollies and believe anything with a dash of fruit is better than none especially when there are little people involved.

 

Now I can't take all the credit for these, I saw a picture in a magazine recently and thought that's exactly what I'm going to make for my daughter (nearly 2yr) as a special treat when she comes to visit me and her new sister in hospital.
 

I would also love to keep these up my sleeve for the next birthday party we have for her.  I think they would make beautiful snacks or even little gifts for party bags.

I love everything handmade and believe little detailed items like this go a long was in adding that extra special touch and for half the cost.

 

I wrapped them with cellophane and tied a bow out of raffia (two very essential items to keep in every household) making the lollies look very special.  I can't wait to see her face when she comes in.



delicious bran muffins (Low GI)

In the words of Jamiroquai I'm going deeper underground.... yes the bags are packed, pressies wrapped, snacks prepared, camera's charged, last bump pics taken and two days till we meet our second little princess.

 

It's a new adventure and I'm certainly ready for the ride.  Her soon to be big sister, may at times think her world is being turned upside down but she will soon realise a bond and relationship larger than life.  A new little being who is about to become her best friend for life, and its that, that pleases me most.

 

It's no surprise Ginger Fig will be a little quite over the next few months as we embark on a few sleepless nights.  It got me thinking about which recipe to share with you, one of my favourites and one I simply can't live without - and it's these delightful bran muffins, simple to make, fluffy and soft, and ever so healthy. 

 

This is the only bran muffin recipe you will ever need, you could live solely on these.  They are very good at lowering cholesterol and being low GI release energy slowly helping to lower sugar levels and more - thanks to the 3 cups of oats.

 



Light and fluffy and not to mention super healthy, great for the whole family.  They also freeze very well.

 

 



Makes 14 big muffins or (24 smaller muffins)

 

You will need:

 

• 2 eggs
• 1 cup brown sugar
• 4 Tbs oil
• 3 cups oats
• 1 1/2 cup cake flour
• 1 tsp cinnamon
• 2 cups low fat milk
• 1 tsp vanilla essence
• pinch of salt
• 1 Tbs bicarb of soda
• 1 grated apple
• 1 cup sultanas

Method:

 

1) Mix all the dry ingredients together.  Add the milk, eggs, oil and essence together with the sultanas and grated apple mix well and leave in the fridge overnight or for a few hours.

 

2) Grease a muffin tray and bake at 180 preheated oven for 20 mins or till golden.