Saturday, December 10, 2016

Christmas 2016 Heyneke Huis

This is my fav kind of Christmas
xoxo





Adapted lightly from Momofuku (Clarkson Potter, 2009) 
Serves 4
2 pounds brussels sprouts -large ones halved and roasted cut side down with neutral oil in 180C oven
-roast until brown and gnarly
Dressing:
2 tablespoons thinly sliced coriander stems + 1/2 cup cilantro leaves
1/2 cup fish sauce
1/4 cup water
2 tablespoons rice wine vinegar
Juice of 1 lime
1/4 cup sugar
1 garlic clove, minced
1 to 3 red red chillies thinly sliced, seeds intact

3 tablespoons chopped mint
Vegetable Tart Tatin
Ingredients
j2 medium Yukon gold potatoes, peeled and cut into 1/2-inch-thick rounds
2 medium sweet potatoes, peeled and cut into 1/2-inch-thick rounds
2 medium parsnips, peeled and cut into 1/2-inch-thick rounds
1 small onion, cut into 1/2-inch-thick rounds
4 cloves garlic, halved
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
3/4 cup sugar
1 tablespoon white wine vinegar
1 tablespoon small fresh sage leaves
1 tablespoon fresh oregano leaves
6 ounces mozzarella, grated (about 1 cup)
1 8 .5-ounce sheet frozen puff pastry, thawed
All-purpose flour, for dusting


DirectionsPreheat the oven to 400 degrees F. Toss both kinds of potatoes, the parsnips, onion, garlic, olive oil, 1 teaspoon salt and 1/4teaspoon pepper in a bowl. Spread in a single layer on a baking sheet; bake until tender, about 45 minutes. Let cool slightly.
Meanwhile, mix 2 tablespoons water and the sugar in a skillet and bring to a boil over medium heat. Cook, swirling the pan, until amber, about 7 minutes. Remove from the heat and stir in the vinegar and 1/4teaspoon each salt and pepper. Pour the caramel into a 9-by-13-inch glass baking dish and spread with a rubber spatula. Sprinkle the sage and oregano on top.
Arrange the roasted potatoes and parsnips in a single snug layer on top of the caramel. Scatter the onion and garlic over the roasted vegetables; sprinkle evenly with the mozzarella.
Roll out the puff pastry on a lightly floured surface into a 9-by-13-inch rectangle. Pierce the pastry all over with a fork, then lay it on top of the mozzarella, folding the edges under to fit, if necessary. Bake 20 minutes, then reduce the oven temperature to 350 degrees F and continue baking until the dough is cooked through, 15 to 20 more minutes.
Let the tart cool 10 minutes in the baking dish, then carefully invert it onto a cutting board. Replace any vegetables that stick to the dish, if necessary.
Photograph by Anna Williams
Recipe courtesy of Food Network Magazine

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/vegetable-tarte-tatin-recipe.html?oc=linkback

Friday, October 7, 2016

Mascha and Jeroen's (no) Goodbyes

















A tribute in song to ETC:
(to the tune of I've had the Time of my Life)
Now I've had the meal of my life
And I've never tasted this before
Yes I swear, it's the cooks
And I owe it all to ETC

‘Cause I’ve had the meal of my life
Chocolate brownies and homemade chapatis

It all started one night
With a theme and hostess
In control
We saw the recipes fly by
As we felt this culinary fantasy
Now with antacids in hand
We can ...eat talk and cook without fear
So we come prepared for food
Cause we seem to understand the gluttony
Just remember
Food’s the one thing
We can’t get enough of
But I’ll tell you something
‘’t-must be with love, because
I’ve had the food of my life
No I’ve never tasted this before

Yes I swear it’s the best
Calamari, and white chocolate sauce
Hey baby
I once had a great idea,
Brought a friend to join us for-- cooks and eats.
-censored-
I’ve had the food of my life
No I’ve never eaten this before
Goat curry, food in little cups

Cause I’ve had the food of my life
And we’ve searched through every open book
Till we’ve found the recipe
And we owe it to FiFFaF
Instrumental
(slowly)
Now I’ve had the food of my life
No I’ve never eaten this before
Chocolate and pasta
Even though we’ve changed our name
Cause I’ve had the food of my life
No I’ve never eaten this before
Yes I swear it’s the truth
And I owe it all to you
Cause I’ve had the food of my life
and I've searched through every open door
Till we’ve found the truth
And I owe it all to you

Cause I’ve had the food of my life

Wednesday, July 6, 2016

Jazz @Mascha

Carrot Fennel Ginger soup

Spinach pancakes with lime butter

Smoked corn salad

maple stuffed chicken in camembert sauce

Gumbo 
Bourbon ribs

baked artichoke spinach

the carnage

Silk cake success!!

Pavlova with lemon curd

As you please @ Mita







Who's afraid of Red Blue and Yellow? @Dorte

This was such an interesting theme that got us thinking out of the box. Answers to the question: we are not.









Saturday, March 12, 2016

Brunch @ monique

You know when you've found good food company when no one objects to brunch. At 8 pm. This is one theme we have all been waiting for!!!
Smoked salmon mini omelettes

coconut lentils + kenyan breads

brekky quinoa, green shake, sprouted beans salad

mini egg nuggets

Scotch eggs and picallilly

Mascarpone tart

Yummies