Spatula Magazine

Minichefs: how to make apple cake

Marina — Fri, 03 Feb 2012 07:30:57 +0000

Apple pie is like a hug from an old friend. It’s your favourite mug for tea, the book you curl up with but never finish and the view you plunge through traffic to watch the sun set over. Some like apple pie made from thinly sliced Granny Smith, some opt for half moons of Golden Delicious. Some relish the cold comfort of marscapone and ice cream while other go to the great lengths of homemade custard and creme anglaise. Whatever your preference and from tiny people to the wise and aged, apple pie is a winner.

Some of our minichefs made this kid-friendly apple cake, which is the lesser known cousin of apple tart and very easy for small people to make. We can vouch for the taste, this particular cake ended up at Yuppiechef HQ where it was eaten with relish (not literally).

Tools

Chopping board and knife
Peeler
Pie dish
Mixing bowl
Measuring cups and spoons
Electric beater or fork to mix
Small pot

For the cake

2 apples
Sprinkling of cinnamon
Handful of cranberries or raisins
2 eggs
3/4 cup sugar
1/2 cup flour
1/4 cup milk (or apple juice)
1tsp baking powder, Pinch of salt

Topping

100ml Ideal milk (or full cream milk)
1/3 cup sugar
1 tsp vanilla

1. Peel, quarter and core apples, then cut each wedge into three slices.
2. Place the apple in a pie dish. Sprinkle a shaking of cinnamon and a handful of cranberries over the apples.

3. Beat together the cake mix ingredients and pour into the pie dish to cover the apples.

4. Bake at 180 degrees C for 30mins or until a skewer inserted into a cake batter section comes out clean.
5. Place the topping ingredients in a small pot and heat slowly to dissolve the sugar. Then bring to the boil for a few minutes to allow the sauce to reduce and slightly caramelise.
6. Pour the topping over the hot, cooked cake after removing it from the oven. Pour slowly allowing the sauce to soak into the cake.
Serve cold with ice cream or hot with custard.

Download print-friendly recipe.

Watermelon, sesame seed & feta salad

Marina — Thu, 02 Feb 2012 10:00:56 +0000

Got a watermelon in the fridge and wondering what to do with it? Plain slices can get old. If you have two minutes, some green leaves and a bit of feta – whip up this lightning speed salad for a refreshing lunch or snack.

Serves 4 (download print-friendly recipe).

Ingredients

500g watermelon, peeled and cut into wedges
1 punnets (125g) watercress, washed
1 punnet (125g) rocket, washed
15g fresh mint, washed
1 Tbsp (15ml) sesame seeds
160g feta cheese
2 Tbsp (30ml) olive oil
Squeeze of lemon juice
Maldon salt and freshly ground black pepper
Balsamic syrup, to serve (optional)

Method

1. Arrange watermelon, watercress, rocket and mint neatly onto a platter and sprinkle with sesame seeds and crumbled feta.

2. Whisk the olive oil and lemon juice together and season lightly with salt and freshly ground black pepper.
3. Drizzle vinaigrette over the salad and serve immediately with a little balsamic syrup if desired.

Three ways to make a house a home

Sigrid — Thu, 02 Feb 2012 07:00:28 +0000

So it’s a new year and new leaves are being turned over everywhere you look. People are quitting smoking, going to the gym, taking up running, learning to cook, moving house… To join arms with our fellows and to mark the newness of this year, we thought we’d share three tips on turning a house into a home. Lights, camera, action? Right you are.

Lights, camera, action

Built-in lighting can be harsh and unforgiving, but if you’re renting or simply don’t have time or money for a full overhaul, a couple of candles can work wonders on your space. For a modern look, these candlesticks from Eva Solo add light, height and drama to any room while the Philippi tealight holder can be relied on to create a gorgeous soft glow. A hurricane lamp is a good investment for creating atmospheric light outside, with glass to protect windy flames.

Flowers, flowers everywhere

Fresh flowers really make a room feel finished. Make sure the focus is on your beautiful blooms with these Florentine vases from Eva Solo. In two styles, the wide and narrow mouth, the Florentine vases have an hourglass shape allowing your bouquet to fall naturally into a pleasing shape. Got a single blushing bloom? The Solitaire vases come in a range of colours making them perfect for even the bachelor’s simple tastes. If you like to move your flowers around inside and out, the white porcelain vases come in a range of sizes, the largest stands at 52cm high, perfect as a standing floor vase. Next garden party, sorted.

Wine is life.

Or so said Petronius, an ancient Roman writer. We agree that no home should be without a place to keep those life-giving bottles – after all, you can’t drink them all at once. Why not store your bottles in a rack made of recycled barrels? This recycled French Oak wine rack from the Laid Back Company in nearby Constantia is just that. Elegantly curved, and trussed with steel wires, your 24 bottles are safe and stylish. Need a smaller footprint? Eva Solo comes to the rescue with the adjustable wine rack which can be configured in almost any way. Holding 6 bottles, it’s a convenient little stainless steel rack.

What is Bento?

Renée Nesbitt — Wed, 01 Feb 2012 07:00:49 +0000

It’s a fact that we eat with our eyes so it goes without saying that the appearance of our work lunch is as important as the contents. Heard of Bento? Welcome to the world of tasty looking lunches.

Bento = a single portion boxed lunch or meal common in Japanese cuisine.

The containers for classic Bento lunches are usually compartmentalised and the contents is selected and arranged so as to offer a balanced and attractive meal with healthy portion sizes. Bento is thought of as an art form and some go as far as arranging the food to resemble other objects such as flowers or cartoon characters.

Using the simple concept of Bento as a foundation for putting your lunch together helps to make sure, at a glance, that your lunch is varied and balanced. Here are three examples:

Hummus, ham and rocket multigrain wrap | Fresh baby carrots, Edemame beans, Rosa tomatoes & Fruit smoothie
Baby spinach rolled in slices of cold meat | Low fat cheese hearts, Rosa tomatoes, Multigrain crackers & Pink grapes
Moroccan couscous and chicken salad | Rocket, spinach and watercress salad with walnuts & vinaigrette, Fruit yoghurt

TIP: Separate food such as rice and salad using lettuce leaves or slices of cucumber. Small jars are ideal for salad dressings or sauces and silicone cupcake cups or the Le Creuset silicone prep bowls are perfect for keeping certain foods separate inside your lunchbox.

Having some inspiring kitchen gear never hurts, check out these compartmentalising and packing goodies:

Kitchen Craft Crust Cutters
Silicone Cupcake Cases
Le Creuset Silicone Prep Bowl Set
Eva Solo Lunch Box
Lock & Lock Air Tight Containers

Got a great Bento lunch suggestion?

Everything you need to know about oysters

Marina — Tue, 31 Jan 2012 06:30:15 +0000

Let’s be real about the fact that oysters can be intimidating: getting hold of fresh ones, preparing them, prying them open, eating them, dealing with the constantly deferred hope of finding a pearl… No one said life was going to be easy, but oysters are worth it and easier than you think to serve at home.

South African Oysters

Both wild picked and cultivated oysters are on the SASSI green list. They are therefore well managed and seen as being sustainable at the current rate of harvest. Most of SA’s wild picked oysters are from the East coast (Port Elizabeth, Mosselbay, Knysna) while cultivated oysters are mostly from Saldanha (where they are grown attached to ropes). The Saldanha Oysters are sent for regular testing to monitor red tide which occurs about 3-4 times a year and makes oysters a no go.

Sourcing fresh oysters

If you’ve ever eaten an oyster that is past its prime you will appreciate the importance of finding fresh oysters. If they’re off the back of a truck, you probably shouldn’t serve them to your mother-in-law (or your mother, for that matter). Most decent fish shops stock oysters in a tank, so build a relationship with a reputable local fish monger or fine food purveyor near you (like Wild Peacock, Ocean Jewels or Mother Schuckers).

Oyster knives

When it comes to opening oysters, having a specialised oyster knife is helpful. With a pointed blade for prying and a finger guard for protection if you slip – these nifty knives make shelling easy. We recommend these three oyster tools ranging from R75 – R395.

How to shuck an oyster

1. Make sure oysters are still alive by checking that their shells are tightly closed.
2. Scrub oysters with a stiff brush under running water.
3. Hold oyster in the palm of your hand with a towel so that you don’t cut yourself.
4. Work over a bowl so that you can catch the oyster’s juices.
5. Position the oyster in your hand with the cup-side down (flatter side faces up)
6. Insert a paring or oyster knife between the shells, near the hinge.
7. Twist the knife so that the oyster’s muscles are detached.
8. Remove the top shell.
9. Scrape the meat from the top shell into the bottom shell.
10. Use the knife to cut the oyster from the bottom shell, or serve it on the half shell.

Serving

Oysters are delicious served straight out of the shell with a squeeze of lemon juice and some cayenne pepper or Tabasco sauce. If you are looking to fancy it up a little, give these three delicious oyster toppings a try.

Some tips and facts

When it comes to opening oysters concentration, and not speed, is king.
Oysters are on the SASSI green list
Open oysters can be kept in the fridge for up to three hours after opening
Oysters are rumoured to be an aphrodisiac (popular with Roman emperors)
Oysters are an excellent source of protein and contain Omega-3 fatty acids
Oyster range in size from cocktail, champagne and medium to large and even extra large

And that’s our wrap on the tasty little sea bivalves. Oyster eaters are divided into single slurpers and those who chew. Which are you?

Thanks to Julie Carter of Ocean Jewels for the interesting nuggets about oysters contributed to this article.

Three toppings for oysters

Marina — Tue, 31 Jan 2012 06:30:05 +0000

Oysters are fantastic. Read our article on everything you need to know about oysters and get inspired with these three easy topping and sauce ideas. Did someone say beach picnic? Don’t mind if we do.

1. Lemon Shallot Vinaigrette

12 oysters
2 shallots, minced
3 tablespoons freshly squeezed lemon juice
1/8 teaspoon salt
1 teaspoon Tabasco
2 tablespoons canola oil

Open oysters with a shucking knife. Separate the tendons at the top and bottom of the shell. Retain all liquids in the shell.
Whisk remaining ingredients together in a small bowl. Spoon 1 teaspoon of vinaigrette over each oyster. Serve immediately.

2. Soy and sesame

2 tbs light soy sauce
2 tbs rice wine vinegar
1 tsp sesame oil
24 oysters, in the half shell
2 green shallots, ends trimmed, thinly sliced

Place the soy sauce, vinegar and oil in a screw-top jar and shake until well combined. Place the oysters on a large serving platter. Drizzle over the soy & sesame dressing and sprinkle with the green shallot. Serve immediately.

3. Champagne Granita

1 cup sugar
1 cup water
2 lemons
1 (750-ml) bottle Champagne or other sparkling white wine, cold

1. Combine the sugar and 1 cup water in a saucepan. Bring to a boil and stir until sugar is dissolved. Remove from heat and place in the refrigerator until cold, about 1 hour.
2. Using the finest grater you have, lightly scrape the skin of 1 lemon, removing only the top surface of the peel. Squeeze out the juice and remove the seeds from both lemons.
3. Open the Champagne or sparkling wine, and pour it into a 22 x 30 x 5 cm pan. Mix in the simple syrup, lemon juice, and grated zest. Place mixture into the freezer. Check after 30 minutes.
4. Using a wooden spoon, break up any ice formed on the sides and stir into the rest of the liquid. Continue to freeze and repeat this procedure every hour for at least 3 hours. Before serving, fluff the granita by “chopping” up any clumps with the spoon or gently whisking the frozen mixture. Spoon into small glasses or cups and serve.

Hopefully, this gets you racing to your nearest fish monger and may the force of fresh sea creature be with you, if you do. Download print-friendly recipe.

A trio of crème brûlée

Marina — Mon, 30 Jan 2012 18:00:09 +0000

Crème brûlée is one of the classic desserts to master and gives you an excuse to wave a blowtorch around the kitchen and indulge the pyromaniac within for the sake of caramel. Great for dinner parties, it can be made in advance, stored in the fridge and given the finishing touches just prior to serving. The winds of greatness are blowing, and they smell like this dessert.

While delicious straight up, it’s also possible to separate the mixture into three parts and flavour them with fresh ginger, coffee and Amarula for a delightful trio of creamy goodness.

Ingredients

500 ml double or whipping cream
6 egg yolks
40g sugar
½ vanilla pod
a few drops of vanilla essence
caster sugar
Vanilla (fresh pods or a good quality essence)
Ginger (peeled, chopped and finely zested)
Amarula
A few dashed of coffee (brewed and chilled filter or espresso)

Tools needed

Ramekins
Saucepan
Mixing bowl
Deep roasting dish
Cook’s blow torch

Method

1. Place the cream and vanilla pod in an enamel or stainless steel saucepan and bring very gently to the simmer, stirring occasionally to prevent scorching.

2. Gradually beat the vanilla essence and sugar into the egg yolks and continue to beat for 4-5 minutes until thick, pale and forming a ribbon. Very slowly, drop by drop – to avoid scrambling the eggs – beat the hot cream into the yolks. Separate evenly between three bowls.

3. Prepare and add the flavouring of your choice (Amarula, ginger or coffee), strain the flavoured custards and then pour into ramekins and place in a deep roasting tin with hot water.

4. Bake at 150°C for about 45 minutes until set. Cool thoroughly and chill, then clean carefully round the edges.
5. Sprinkle a thin layer of castor sugar evenly over the top of the cooked custards, especially up to the edges, and use a blowtorch to caramelize the sugar; watch that it does not burn.

Serve cold. It should have a hard shiny brown top. Download print-friendly recipe.

Overcoming the mid-afternoon slump

Renée Nesbitt — Mon, 30 Jan 2012 07:00:45 +0000

We all reach that time of the afternoon when our energy level drops, where we find it difficult to concentrate and all we feel like doing is taking a nap under our desk. Through planning effectively, you can overcome this feeling without reaching for an unhealthy and sugary snack, which will only offer temporary relief.

1. Cranberry, pumpkin seed, almond and Goji berry trail mix (download print-friendly)

Trail mix is the perfect snack to nibble on when you start feeling peckish and the beauty of making your own is that you can combine any nuts, dried fruits or seeds to make your favourite mix.

Ingredients:
½ cup dried cranberries
½ cup raw almonds
½ cup pumpkin seeds (raw or lightly toasted)
¼ cup raw walnuts
¼ cup goji berries

Combine all ingredients and store in an airtight container. Makes 2 cups (one portion is approximately ¼ cup). Download print-friendly recipe.

2. Peanut and cranberry energy bites (download print-friendly recipe).

These little beauties are a healthy way to up your energy levels while tasting like a real treat! The whole family will love them. This recipe makes approximately 12.

Ingredients:
¼ cup chunky peanut butter
40ml honey (2 tbsp + 2 tsp)
½ cup raw oats
½ cup unsweetened desiccated coconut
1 tsp vanilla extract
A dash of cinnamon (to taste)
¼ cup dried cranberries, chopped

Method:
1. Using your hands (this can get a little messy, but fun), mix all the ingredients together in a large bowl. Once it’s all thoroughly combined, place it in the fridge to chill for about 15 minutes.
2. Remove from the fridge and scoop the desired amount of mixture out for one little ball – press together between the palms of your hands to compress the ingredients and then carefully roll into a little ball.
3. Place in an airtight container and store it in the fridge or freezer until you’re ready to enjoy them!

3. Light and lemony hummus (download print-friendly recipe)

This tahini-free hummus is incredibly easy to make and ideal as a mid-afternoon snack. Chickpeas are high in protein, which makes us feel more energetic by stimulating certain brain cells into keeping us alert. What’s more is that chickpeas don’t contain any cholesterol or saturated fats, so they’re ideal for a low GI diet. This recipe makes approximately 1 cup of hummus.

Ingredients:
1 can chickpeas, drained and rinsed
1 garlic clove
Zest of ¼ a lemon
Juice of ½ a lemon
2 tbsp olive oil
3 tbsp water (or plain yoghurt for a creamier hummus)
Coarse sea salt and freshly ground black pepper, to taste

Combine all ingredients in a blender until it’s the desired consistency, adding more water (or yoghurt) if necessary.

To serve, make a small well in the hummus, drizzle with a tiny bit of olive oil and garnish with fresh coriander leaves. Serve with fresh and crunchy crudités such as celery, carrots, cucumber, sugar snap peas and cherry tomatoes, pita bread or multigrain crackers.

For a bit of a variation omit the lemon zest, reduce the lemon juice by half in this recipe and add any one of the following:

½ cup sundried tomatoes in olive oil, drained
½ cup vegetable pickle
¼ - ½ cup finely chopped pickled Jalapenos
1 fresh red chilli
½ cup fresh baby spinach
½ cup fresh coriander
¼ cup roasted peppers

Give this trio of snacks a go and turn office lunching into an adventure. Also check out our 10 tips for packing inspiring office lunches. Good luck and goodnight.

Minichefs: papaya sailing ships

Marina — Fri, 27 Jan 2012 09:30:58 +0000

Sailing your breakfast across a china plate is fun. Ask anyone under seven. This kid-friendly adaptation of the Papaya, lime, Bulgarian yoghurt and pistachio nut salad is designed to tempt little people into filling their morning tummies with healthy goodness.

You’ll need:
A couple of small papayas
Trail mix
Berries (or other fruit, chopped)
Honey
Bulgarian yoghurt

And for the sails:
Wooden kebab sticks
Magazine tear-outs
Scissors

Download visual recipe (your kids will be able to whip it up at a glance).

10 tips for a healthily exciting office lunch box

Renée Nesbitt — Thu, 26 Jan 2012 09:51:38 +0000

There are many ways to skin the office-lunch cat: wake up at 5am to make a full blown meal; ignore the issue completely and get by on caffeine and grit; keep crackers in drawers and steal old cheese from the fridge; make someone back home pack you Bovril sarmies; find tips and tricks online and live happily ever after…

Here are our ten tips for the brave souls looking to eat healthily three times a day.

1. Gear up
You’re far more likely to stick to a healthy lunch routine if you have the necessary equipment. Assembling your lunch will be a breeze if you invest in top quality plastic containers in various sizes, foil-lined lunch containers for keeping warm foods warm and cold foods cool, zip-lock sandwich bags and flasks or double-walled cups for liquid lunches. Not only will this save you time, but it will also avoid the unhappy experience of discovering a squashed sandwich at the bottom of your handbag.

2. Plan
Add your work lunch menu onto your weekly shopping list. You’re less likely to pack your own lunch if a special trip to the shop is required, so plan your week’s lunches and stock up in advance. If you need help or inspiration for lunch planning, do a quick search online and you’ll be amazed at the amount of websites dedicated to healthy lunchbox combinations, ideas and recipes.

3. Organise
Once you have everything you need for a week of healthy lunches, keep it separate from everything else in your fridge or grocery cupboard by neatly packing supplies into two large trays – one for fresh refrigerated foods and one for dry goods. Not only will this make it easy to quickly see what your lunch options are and to pack a balanced meal, but it will also help you to identify what needs to be replenished so that you never run out.

4. Balance
To pack a balanced lunchbox and sustain energy levels, include a portion of each of the following: lean proteins, fresh fruits and vegetables, whole grains and dairy. Don’t forget that healthy fats and oils are also part of a balanced diet, so snack on something like nuts or add avo to a sandwich or salad.

5. Be creative (and nice)
Don’t get stuck in what I refer to as the ‘sandwich spread rut’. There’s nothing worse than dreading your lunch hour, because the contents of your lunchbox bores you to death. Be creative and make sure that you have something different and tasty everyday. Also don’t forget to treat yourself – there’s nothing wrong with a few blocks of quality dark chocolate from time to time!

6. Leftovers
When cooking, double up on dinner portions or parts thereof and reinvent the ingredients for a tasty and wholesome lunch. Great ideas include tossing roast veggies into a salad or shredding roast chicken and adding it to a tasty wrap.

7. Snacks
As important as lunch planning is, the snacks that you’ll undoubtedly need during the course of the day to keep you going are just as essential to a healthy diet. Plan for them by buying large quantities and divide into daily portions in advance, which will be easy to grab on your way out the front door as well as prevent a trip to the vending machine – saving you time, money and calories.

8. Refreshing drinks
Having a healthy lunch doesn’t only refer to what you eat, but also to what you drink. Avoid soft drinks or juices that are high in sugar or caffeine, which may cause your energy levels to crash later in the afternoon. Not everyone is a fan of plain old still water, so add a splash of lemon or lime for a refreshing and healthy drink. Sugar-free ice tea and green tea with a touch of honey are also perfect for a lunchtime drink.

9. Team up
The fact of the matter is that everyone would like to have a nutritious lunch rather than a quick and unhealthy one. Gather together a few colleagues and agree on something that each person will contribute to one large dish such as a big mixed salad with fresh bread or wraps with various fillings. It doesn’t have to be everyday (we have ‘salad-Fridays’ in my office), but it will allow a nice way to get to know your colleagues and truly break away from a stressful day through preparing and enjoying a meal with others.

10. Relax
The biggest mistake that we all make is to eat our lunch in a hurry in front of our computers, sandwich clutched in the one hand and emails being typed with the other. Step away from your desk, relax and pay attention to what you’re eating. You’ve saved yourself time, money and put together a healthy and guilt-free meal – now enjoy it! It’s the least you can do to reward yourself.

And there you have it. What kind of a luncher, are you?