Simply Delicious http://simply-delicious-food.com A general food and cooking blog. I like to experiment and try all different types of cuisine and I have a passion for food photography and styling. Thu, 25 Sep 2014 10:10:05 +0000 en-US hourly 1 http://wordpress.org/?v=4.0 Black Rhino Game Reserve, South Africa http://simply-delicious-food.com/2014/09/25/black-rhino-game-reserve-south-africa/ http://simply-delicious-food.com/2014/09/25/black-rhino-game-reserve-south-africa/#comments Thu, 25 Sep 2014 09:57:54 +0000 http://simply-delicious-food.com/?p=7534 A few months ago we had the privilege of going on a long weekend away to the gorgeous Black Rhino game reserve in the Pilanesberg in South Africa. This is always a highlight in our year as we always return refreshed and revitalised. I also feel like my soul gets recharged there. There’s something very […]

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Black Rhino South Africa

A few months ago we had the privilege of going on a long weekend away to the gorgeous Black Rhino game reserve in the Pilanesberg in South Africa. This is always a highlight in our year as we always return refreshed and revitalised. I also feel like my soul gets recharged there. There’s something very special about the African Bushveld. I only got around to editing the photos this week and there were a few stunners so I thought I just had to share it with you. Most of these photos were taken by my very talented husband but there are also a few I took with my iPhone while we were on game drives. I always say it’s easy to take beautiful photos when your camera is pointed at something beautiful and never has that been more obvious than here.

Elephant

Warthog

African plains

Zebra

Black Wildebeest

Giraffe

Shephard's Tree

White Rhino

South Africa

African sunset

Stars

 

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Easy chicken fajitas with roasted corn and avocado cream http://simply-delicious-food.com/2014/09/23/easy-chicken-fajitas-roasted-corn-avocado-cream/ http://simply-delicious-food.com/2014/09/23/easy-chicken-fajitas-roasted-corn-avocado-cream/#comments Tue, 23 Sep 2014 06:44:03 +0000 http://simply-delicious-food.com/?p=7526 You know those days where you just don’t want to get out of bed? You don’t want to do anything but laze around and be as sloth-like as possible? Well, I’ve had an entire week of that. I have been feeling so meh. No inspiration, no will power. I just want to lie down and […]

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Chicken faijtas with roasted corn and avocado cream

You know those days where you just don’t want to get out of bed? You don’t want to do anything but laze around and be as sloth-like as possible? Well, I’ve had an entire week of that. I have been feeling so meh. No inspiration, no will power. I just want to lie down and eat. I think it’s this time of the year though. I always have a slump in energy during September, even though this is my favourite time of the year. A few months of solid working catches up with me and my mojo tank is pretty much empty. But I just have two weeks to go before a long weekend on the Kwazulu Natal coast with my little family. Hopefully that will boost my creativity a bit. *holding thumbs*

Chicken faijtas with roasted corn and avocado cream

For now though, I’m relying on shortcuts and quick cheats which is what I did when I made these easy chicken fajitas last week. I used a rotisserie chicken bought from my local supermarket which I shredded and jazzed up with spices and other flavourings. Along with quickly fried onions and peppers, this makes the perfect filling for a tortilla wrap. I added a dollop of smooth avocado cream to sooth the burn from the smoked chillies and this resulted in a really great, casual dinner. This one will be pulled out whenever I am too lazy to stand in the kitchen for longer than, oh, 15 minutes? Easy? Check? Delicious? Double check!

As an afterthought, I absolutely love seeing when you guys cook from the blog and love it when I’m tagged in photos on Instagram, Twitter or Facebook. If you decide to cook this recipe (or any really) from the blog, feel free to tag me and use the hashtag #simplydelicious so that I can see them! Happy cooking! 

Chicken faijtas with roasted corn and avocado cream

Easy chicken fajitas with roasted corn and avocado cream
 
Prep time
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Total time
 
Author:
Recipe type: Dinner, Easy, Healthy
Serves: Serves 4-6
Ingredients
  • 2 ears of corn
  • 1 red onion, thinly sliced
  • 1 red bell pepper, de-seeded and sliced
  • 1 yellow bell pepper, de-seeded and sliced
  • 2 garlic cloves, crushed
  • 1 rotisserie chicken, shredded (bones & skin discarded)
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • ½-1 teaspoon smoked chilli flakes
  • juice of 1 lemon
  • salt & pepper to taste
for the avocado cream
  • 1 ripe avocado
  • 2 tablespoons sour cream
  • salt to taste
to serve
  • tortilla wraps (warmed)
  • fresh coriander
Instructions
  1. Roast the corn under a hot grill or in a griddle pan until cooked through.
  2. In the meantime, Heat a large frying pan over high heat then add a splash of oil.
  3. Sauté the onions until they start to brown then add the peppers.
  4. Cut the corn off the cob and set aside.
  5. Fry the vegetables for 5-7 minutes until they start to soften then add the chicken, corn, garlic, spices and lemon juice.
  6. Fry for another 30 seconds then season to taste.
  7. To make the avocado cream, blend all the ingredients together and season to taste.
  8. To serve, spread a generous dollop of the avo cream on the warmed tortillas then top with a generous spoonful of the chicken and peppers. Add a sprig of fresh coriander and serve.
 

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Double steak burgers http://simply-delicious-food.com/2014/09/19/double-steak-burgers/ http://simply-delicious-food.com/2014/09/19/double-steak-burgers/#comments Fri, 19 Sep 2014 06:40:08 +0000 http://simply-delicious-food.com/?p=7518 A while ago, the wonderful people at Woolworths asked me if I’d like to be part of their new campaign they’re running alongside Masterchef SA called “Cook with Friends”. The idea is that you get 3 of your friends together and you cook a meal from their new app. Of course I said yes as […]

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Double Steak Burger

A while ago, the wonderful people at Woolworths asked me if I’d like to be part of their new campaign they’re running alongside Masterchef SA called “Cook with Friends”. The idea is that you get 3 of your friends together and you cook a meal from their new app. Of course I said yes as quickly as I could and downloaded the app immediately. Your friends also need to download the app and once you “accept the challenge”, you have a few days to throw your party and cook. Every member of the team is giving a step in the preparation of a pretty awesome meal. The end result is a day (or night) spent laughing and cooking with people you love. How much better can it get?

Double Steak Burger

Well, let me tell you. Woolworths wants you to film little snippets of your dinner party which will be uploaded to the app to form one video which shows your team cooking the recipe. The winner of each challenge (8 in total) will then compete for the main prize: an amazing foodie weekend in Franschhoek for all 4 friends, including travel costs. Say what?! If I were you, I would get going immediately!

Double Steak Burger

A week ago I got a few lovelies together and we made these awesome double steak burgers. First of all, steak ON a burger? What is this madness? It’s pretty damn genius, is what it is. Then you add spicy chakalaka (a spicy tomato and pepper relish) and you have a killer burger. For this recipe (which also includes crispy parsnip chips), download the app for your Apple or Android device. Fun and laughter will ensue, guaranteed!

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Labneh with lemon and thyme and Ciabatta toasts http://simply-delicious-food.com/2014/09/16/labneh-lemon-thyme-ciabatta-toasts/ http://simply-delicious-food.com/2014/09/16/labneh-lemon-thyme-ciabatta-toasts/#comments Tue, 16 Sep 2014 12:43:27 +0000 http://simply-delicious-food.com/?p=7511 So I’m just getting straight down to business today. If you make this Labneh subtly flavoured with lemon zest and thyme served with crunchy ciabatta toasts, your guests will think you are a goddess (or god). They will sing your praises and tell you that they are not worthy. Well, maybe not quite but still. […]

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Labneh with lemon zest & thymeLabneh with lemon zest & thyme

So I’m just getting straight down to business today. If you make this Labneh subtly flavoured with lemon zest and thyme served with crunchy ciabatta toasts, your guests will think you are a goddess (or god). They will sing your praises and tell you that they are not worthy. Well, maybe not quite but still. They’ll be heavily impressed. Because who is not impressed by someone who makes their own cheese? No-one, that’s who. Making your own cheese is like the ultimate of ultimate domestic duties and makes you seem chick, resourceful and thrifty all at once. I mean.

Labneh with lemon zest & thymeLabneh with lemon zest & thyme

I’ve been wanting to make Labneh forever. Since I started making my own ricotta, really. If you’ve ever made ricotta and found how easy it is, then Labneh is like child’s play. You literally mix the best thick, plain yoghurt you can find with some salt and leave it to hang around for a day or two. That’s it. Seriously. So you have no reason not to make it and with South Africa experiencing, as a friend likes to say, “F*ck off hot” temperatures lately, there is nothing better to whip up than a cool, creamy bowl of labneh, a pile of crunchy toast/crackers and a few pickles and condiments for your friends and family to nibble on.

Labneh with lemon zest & thyme

 

Labneh with lemon and thyme and Ciabatta toasts
 
Prep time
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Total time
 
Author:
Recipe type: Cheese, Dairy, Starter, hors d'oevres
Serves: Makes approximately 2 cups Labneh
Ingredients
  • 1kg double cream Greek yoghurt (plain)
  • 1 tablespoon sea salt flakes
  • zest of 1 lemon
  • 1 tablespoon fresh thyme leaves
  • olive oil
for the ciabatta toasts
  • 1 ciabatta loaf, thinly sliced
  • olive oil
Instructions
  1. To make the labneh, combine the yoghurt with the salt and mix well.
  2. Transfer to a bowl lined with muslin/cheese cloth.
  3. Tie the cloth around a wooden spoon and suspend over a bowl/basin for up to 48 hours. Give the labneh a squeeze every now and then to encourage extra drainage.
  4. When the labneh has reached the desired consistency, remove from the muslin cloth and place in a bowl.
  5. Stir in the lemon zest and thyme and season to taste with salt & pepper.
  6. Drizzle with olive oil and serve with ciabatta toasts.
  7. To make the toasts, pre-heat the oven to 220°c and place the ciabatta on a wire rack.
  8. Drizzle with olive oil then place in the oven and bake for 10-15 minutes until the ciabatta is golden and crisp.
  9. Remove the oven and serve.
 

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Eggs Benedict on Hash browns http://simply-delicious-food.com/2014/09/12/eggs-benedict-on-hash-browns/ http://simply-delicious-food.com/2014/09/12/eggs-benedict-on-hash-browns/#comments Fri, 12 Sep 2014 12:46:22 +0000 http://simply-delicious-food.com/?p=7505 It’s FRIDAY!!! This has been one heck of a long week for me and I am so incredibly happy that the weekend is finally here. Also, Summer has arrived with a bang in South Africa. A week ago I was wearing woolly socks and jerseys to bed and now I’m lying on my bed with […]

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Eggs benedict with hash browns

It’s FRIDAY!!! This has been one heck of a long week for me and I am so incredibly happy that the weekend is finally here. Also, Summer has arrived with a bang in South Africa. A week ago I was wearing woolly socks and jerseys to bed and now I’m lying on my bed with the aircon on full blast wondering how the hell it can already be 30°c outside?! In all honesty though, I’m not complaining (yet). I love Spring. But, if it carries on this way you might hear a grunt or two from me. Spring, I can do. Full-on Summer in September? Not so much.

Eggs benedict with hash browns

Anyway, so with the warmer weather I am so excited to be cooking summery foods again. No more stews, soups, curries and pies for us. Tacos, salads, burgers and wraps will once again reign supreme in the Ryder household. Along with that, I absolutely adore lazy weekend breakfasts on the patio overlooking the (not yet) sparkling pool. And my absolute favourite lazy weekend breakfast? Most definitely Eggs Benedict. In fact, Eggs Benedict is my favourite breakfast of all time. As I’ve done it a few times before (here and here), I wanted to give it a new spin.

Eggs benedict with hash browns

I love the idea of serving Eggs Benedict on something other than an English muffin and I’ve been experimenting with a whole host of things lately. I’ve served them on roasted brown mushrooms for a low-carb treat and I’ve tried different breads but without-a-doubt my favourite has been these hash browns. I am, after all, a slave to a good bit if crunch and these hash browns deliver big time on that. Along with the soft poached egg, the salty ham and the buttery hollandaise, this is Heaven in every bite. What is your favourite weekend breakfast and what are you planning on cooking this weekend?

Eggs benedict with hash browns

Eggs Benedict on Hash browns
 
Prep time
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{Allow up to 4 hours for the potatoes to drain for the best hash browns}
Author:
Recipe type: Breakfast, Brunch
Serves: 4
Ingredients
for the hash browns
  • 4 large potatoes, grated
  • 1 teaspoon salt
  • 1 egg
  • oil, for frying
for the Eggs Benedict
  • Hollandaise
  • Poached eggs, cooked to your preference
  • 8 slices Serrano/Parma ham/Prosciutto
  • wild rocket
  • salt & pepper to taste
Instructions
  1. To make the hash browns, mix the grated potato with the salt then set in a strainer over a bowl. Allow to potatoes to drain for up to 4 hours (the longer the better) until they have released most of their moisture.
  2. Allow the starch to settle at the bottom of the bowl of liquid then pour off the liquid, then reserve 1 tablespoon of potato starch.
  3. Mix the egg with the starch then mix in the grated potato, salt and pepper.
  4. Heat a generous glug of oil in a non-stick frying pan then form the potato mixture into cakes and fry for 10-15 minutes until golden brown, crisp and cooked through.
  5. Drain on kitchen paper.
  6. To serve, top the hashbrowns with rocket, ham of your choice, poached eggs and finish with a generous spoonful of hollandaise.
  7. Serve immediately.
 

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Sesame chicken and vegetable noodle bowls with coconut broth http://simply-delicious-food.com/2014/09/10/sesame-chicken-vegetable-noodle-bowls-coconut-broth/ http://simply-delicious-food.com/2014/09/10/sesame-chicken-vegetable-noodle-bowls-coconut-broth/#comments Wed, 10 Sep 2014 12:38:14 +0000 http://simply-delicious-food.com/?p=7492 I blame David Chang for this obsession I have with saucy, soupy noodles lately. Ever since watching the first season of his absolutely brilliant series “The Mind of a Chef”, I have been craving noodles almost daily. Just when I think I’m over it, I remember him slurping the perfect Ramen noodles in Japan and […]

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Sesame chicken noodle bowlsSesame chicken noodle bowls

I blame David Chang for this obsession I have with saucy, soupy noodles lately. Ever since watching the first season of his absolutely brilliant series “The Mind of a Chef”, I have been craving noodles almost daily. Just when I think I’m over it, I remember him slurping the perfect Ramen noodles in Japan and I’m right back there, hankering after my own slurping experience. I don’t really think that craving will ever be satisfied and I’m kind of pleased about that.

Sesame chicken noodle bowlsSesame chicken noodle bowls

You see, noodles and noodle dishes are just so very versatile. Of course, they work mainly with Asian flavours but to think of all the possibilities would take hours. In this noodle bowl, I’ve included sweet, sticky sesame chicken (using exactly the same recipe as I did for my Sticky sesame chicken pieces), an array of steamed vegetables, egg noodles and a delectable coconut broth to add that saucy slurp that is so necessary when eating noodles. The broth is made from the left-over sticky sauce the chicken was cooked in and I simply added some coconut milk. This broth you guys, I could drink it (and in fact I did just that while I was waiting for the noodles to cook.)

Sesame chicken noodle bowls

So here’s how you do these bowls: You cook the noodles, chicken, veg and broth. You put it all out in pots/bowls/plates of your choice and your guests put together the bowl of their choice. They get to add as much or as little of what they want and this results in a really social, casual way of entertaining, which is after all my favourite way of doing things. Add a few icy beers and you’re golden!

Sesame chicken and vegetable noodle bowls with coconut broth
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Asian, Dinner, Noodles,
Serves: 4-6
Ingredients
for the sesame chicken
for the coconut broth
  • left-over sauce chicken was cooked in
  • 2 cups coconut milk
  • 1 cup chicken stock
  • squeeze of fresh lime
for the noodle bowls
  • 400g egg noodles, cooked
  • vegetables of your choice, steamed (I used julienned carrots, bok choy and sugar snap peas)
  • sesame seeds
  • sliced fresh chillies
  • fresh coriander leaves
Instructions
  1. To make the chicken, pre-heat the oven to 200°c and line a baking tray with foil.
  2. Combine all the ingredients for the glaze in a bowl.
  3. Place the chicken thighs on the prepared baking tray then pour over the glaze and place in the oven.
  4. Allow to bake for 20-25 minutes until the chicken is cooked through.
  5. Remove the chicken from the oven then allow to cool before shredding the meat and tossing with another 2-3 tablespoons of the glaze it was cooked in.
  6. Combine any remaining glaze with the coconut milk and chicken stock in a small saucepan then bring to a gentle simmer to heat through. Season to taste and add the lime juice.
  7. To assemble the bowls, place a generous amount of noodles in each bowl then top with steamed vegetables, shredded chicken and pour in some of the broth.
  8. Scatter over a few sesame seeds, chillies and coriander and serve immediately.
 

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The Ultimate breakfast sandwiches http://simply-delicious-food.com/2014/09/09/ultimate-breakfast-sandwiches/ http://simply-delicious-food.com/2014/09/09/ultimate-breakfast-sandwiches/#comments Tue, 09 Sep 2014 12:48:03 +0000 http://simply-delicious-food.com/?p=7482 If I had to only eat one meal for the rest of my life, it would be breakfast. I adore breakfast. In every way, shape and form. There’s just nothing like a good, perfectly cooked egg with some crusty bread and maybe a bit of bacon and oooh some roasted tomatoes and mushrooms… See? I’m […]

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Breakfast sandwichBreakfast sandwich

If I had to only eat one meal for the rest of my life, it would be breakfast. I adore breakfast. In every way, shape and form. There’s just nothing like a good, perfectly cooked egg with some crusty bread and maybe a bit of bacon and oooh some roasted tomatoes and mushrooms… See? I’m a bit obsessed. And then something else I could also eat for the rest of my life are sandwiches. Good grief, I love a good sandwich. Whether it be the simplest white bread with bovril or a full on steak sarmie with all the trimmings, I could have them all day, every day. “So why not combine the two?” I hear you say. Well I’m right there with you.

Breakfast sandwich

What could be better than a proper English-style breakfast with all the trimmings on bread? Not much, to be honest. This is just the perfect sandwich and such a great way to serve your regular breakfast. Every bite is filled with salty, smokiness from the bacon, sweetness from the tomatoes and mushrooms and creaminess from the perfectly fried eggs. Add to that the crunch from the bread and the smooth, silkyness of the mayo and I mean, perfection, right? Right!

Breakfast-sandwich1What could be better than a proper breakfast with all the trimmings on a sandwich? Not much, to be honest. These enormous sandwiches are a great way to jazz up your usual breakfast and serve it in a fun way. It's also just absolutely delicious. Every bite is filled with smoky, saltiness from the bacon, sweetness from the mushrooms and tomatoes and creaminess from the perfectly fried eggs. Along with that you get crunch from the bread and smooth from the mayo. I mean. Seriously.

The Ultimate breakfast sandwiches
 
Prep time
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Total time
 
Author:
Recipe type: Sandwich, Breakfast
Serves: 2
Ingredients
for the roasted tomatoes and mushrooms
  • 2 large tomatoes, sliced into 1cm slices
  • 4-6 medium brown mushrooms
  • 1 clove of garlic, thinly sliced
  • Balsamic vinegar
  • olive oil
  • salt & pepper to taste
for the sandwich
  • bacon, fried
  • 2-4 fried eggs
  • bread of your choice, toasted
  • mayonnaise
  • baby spinach leaves
  • salt & pepper to taste
Instructions
  1. Pre-heat the oven to 220°c and place the tomatoes and mushrooms on a non-stick baking tray.
  2. Drizzle with the olive oil, balsamic and garlic and season to taste.
  3. Roast for 15-20 minutes until the vegetables are soft and starting to caramelise.
  4. When the tomatoes and mushrooms are cooked, remove from the oven and allow to cool slightly.
  5. To assemble the sandwich, generously spread the slices of bread with mayo then top with the baby spinach, tomatoes, bacon, mushrooms and finally the fried egg.
  6. Add the remaining slices of bread then serve immediately.
 

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Coconut, almond and white chocolate blondies http://simply-delicious-food.com/2014/09/03/coconut-almond-white-chocolate-blondies/ http://simply-delicious-food.com/2014/09/03/coconut-almond-white-chocolate-blondies/#comments Wed, 03 Sep 2014 10:03:53 +0000 http://simply-delicious-food.com/?p=7471 You know, as a recipe developer I have days where I cook up to 15 recipes in a sitting. I have flavours, combinations and textures going through my head constantly but every now and then, there are ideas that come up that make me feel like I am HestonBlumenthalBrilliant. I mean clearly, I’m not, but […]

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White chocolate, coconut and almond blondiesWhite chocolate, coconut and almond blondies

You know, as a recipe developer I have days where I cook up to 15 recipes in a sitting. I have flavours, combinations and textures going through my head constantly but every now and then, there are ideas that come up that make me feel like I am HestonBlumenthalBrilliant. I mean clearly, I’m not, but in that moment I really feel like I’ve come up with something brilliant. That’s what happened when one day, after a day of exhausting recipe development, I was lying on the couch thinking about doing blondies for my blog. I had developed a really killer fudge blondie recipe previously but wanted to add other flavours to it. A blondie, by definition is a white brownie and so it just makes sense to me to include white chocolate in it. I also absolutely LOVE the combination of coconut and almonds with white chocolate (a la those white Raffaello chocolates Ferrero produces), so I decided to develop a recipe using those three key flavourants. And man alive, what a good idea that was!

White chocolate, coconut and almond blondies

The buttery, vanilla, cakiness of the blondies really requires a bit of texture so the coconut and blanched almonds add both their delicate flavours but also their incredible texture in that way and the pops of white chocolate here and there add that sweet, milkyness like only white chocolate can. Seriously one of the most delicious bars/brownies/cookies/cakes/baked-good- kind-of-things I’ve tasted and makes the most incredibly afternoon treat with a strong cup of tea or coffee.

White chocolate, coconut and almond blondies

Coconut, almond and white chocolate blondies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Baked goods, dessert, Blondies
Serves: Makes 16 blondies
Ingredients
  • 200g (approximately 1 cup) unsalted butter, melted
  • 500g (2½ cups) soft brown sugar
  • 4 large eggs
  • 5ml (1 teaspoon) vanilla extract
  • 500g (4 cups) flour
  • 15ml (1 tablespoon) baking powder
  • 5ml (1 teaspoon) salt
  • 100g blanched almonds
  • 50g desiccated coconut
  • 150g white chocolate, roughly chopped
Instructions
  1. Pre-heat the oven to 180°c and line a 30x30 cake tin with greaseproof paper.
  2. In the bowl of a mixer, beat the melted butter and sugar together. add the eggs and vanilla and mix well.
  3. Sift in the flour, baking powder and salt and mix until the just mixed in.
  4. Fold in the almonds, coconut and white chocolate then transfer the batter to the prepared baking dish and bake for 20-25 minutes until a skewer inserted comes out with moist crumbs attached (blondies can dry out and over-bake easily so rather underbake them slightly).
  5. Allow to cool for 20-30 minutes before cutting and serving.
 

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Cauliflower mash http://simply-delicious-food.com/2014/09/02/cauliflower-mash/ http://simply-delicious-food.com/2014/09/02/cauliflower-mash/#comments Tue, 02 Sep 2014 07:00:35 +0000 http://simply-delicious-food.com/?p=7462 The idea of cauliflower mash is quite a genius one. Let me start by saying that no, this is not exactly the same as mashed potatoes nor is it trying to be. I think if you’re following a low-carb diet, this makes a perfectly good substitution for good old mash but for me, it shouldn’t […]

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Cauliflower mash The idea of cauliflower mash is quite a genius one. Let me start by saying that no, this is not exactly the same as mashed potatoes nor is it trying to be. I think if you’re following a low-carb diet, this makes a perfectly good substitution for good old mash but for me, it shouldn’t be treated as a “diet dish for those who can’t enjoy the proper thing”. Cauliflower mash is absolutely delicious and the fact that is in low in carbs and very good for you just happens to be the cherry on top. Cauliflower mash With cauliflower mash, you have to be quite careful not to get the cauliflower too wet because once you start mashing, all that moisture will come out and you will be left with a purée suitable for eating only by infants. I steam my broccoli and then allow it to air-dry for around 10 minutes before mashing it with a knob of butter. This results in a ‘firmer’ cauliflower mash, more akin to mashed potatoes. I serve this with roasted chicken, the onions and garlic it’s been roasting with and a good drizzle of the pan juices for a wonderfully indulgent (but guilt-free) comfort meal.

For more delectable cauliflower recipes, click here. 

Cauliflower mash
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Vegetables, Vegetarian, Sides
Serves: 4 as a side dish
Ingredients
  • 1 large head of cauliflower, trimmed into florets, stems roughly chopped
  • 1-2 tablespoons butter
  • salt & pepper to taste
Instructions
  1. Steam the florets and stems until cooked through.
  2. Allow to dry on a roasting tray/chopping board for 10 minutes before mashing with the butter.
  3. Season to taste and serve.
 

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Cauliflower cheese http://simply-delicious-food.com/2014/09/01/cauliflower-cheese/ http://simply-delicious-food.com/2014/09/01/cauliflower-cheese/#comments Mon, 01 Sep 2014 13:59:18 +0000 http://simply-delicious-food.com/?p=7454 Here’s a little something you didn’t know about me: I am obsessed with Sunday lunch. Like, can’t stop thinking about it, want it every-single-day kind of obsessed. I think it’s because Sunday lunch was such a huge thing in our family when I was younger. My gran was the ultimate cook. She used to run […]

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cauliflower cheese Here’s a little something you didn’t know about me: I am obsessed with Sunday lunch. Like, can’t stop thinking about it, want it every-single-day kind of obsessed. I think it’s because Sunday lunch was such a huge thing in our family when I was younger. My gran was the ultimate cook. She used to run her own catering business as well as a small hotel in the coastal town of Margate so she knew her stuff. Sunday’s saw us going over to her house after church for a proper Sunday Lunch. We were met with a warm smile, an even warmer hug and the delectable scent of meat roasting, vegetables cooking and gravy simmering. As lunch time crept closer, my beloved Ouma would bring out dish after dish of the most delicious food. There would often be more than one type of roast meat, a chicken pie, perfectly roast potatoes, steamed rice, gravy and a plethora of vegetable dishes. “Soet patats” (sweet potato cooked then mashed with sugar and butter), carrots, green beans cooked with potato and onion until soft and savoury and cauliflower or broccoli in cheese sauce. This was followed by another table filled with desserts. The thing with these lunches was that yes, the food was amazing and I would give anything to be able to have her cook me a meal like that again, but the thing that stayed with me the most was that we were together as a family. Aunts, uncles, cousins, grandparents. We would all sit together and eat and laugh and build memories. That is why I am so obsessed with Sunday Lunch. But of course, the food is absolutely essential. There would be none of that bonding if we didn’t all have a healthy plate of food in front of us. As a child, I would have a bit of everything except for the cauliflower cheese. I didn’t like the look and smell of it and my mother told me that if I dished something, I had to eat it so I didn’t even look at the casserole dish topped with melted cheese. Now, many years later, cauliflower cheese (along with crispy roasted potatoes and gravy) is my favourite part of Sunday Lunch. I make it often because C could live off the stuff and every time I make it I could kick myself for being such a little brat when I was younger because I know that my gran’s would’ve probably been the best I had ever tasted. cauliflower cheese This cauliflower cheese recipe is made in much the same way my gran used to make hers. The cauliflower is cut into florets and then mixed with a very-cheesy cheese sauce flavoured with nutmeg, a pinch of cayenne pepper and lots of white pepper before being baked under a blanket of grated cheese. Absolutely mouth-watering!
Cauliflower cheese
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Vegetarian, Casserole,
Serves: 6-8 as a side dish
Ingredients
for the cheese sauce
  • 125g/1 stick butter
  • ¾ cup flour
  • 4 cups milk, heated with 1 bay leaf and 2 peppercorns
  • pinch of cayenne pepper
  • ½ teaspoon grated nutmeg
  • ½ teaspoon ground white pepper
  • 1 cup grated mature cheddar
  • salt, to taste
for the cauliflower cheese
  • 2 large heads cauliflower, cut into florets
  • 1 cup grated mature cheddar
Instructions
  1. Pre-heat the oven to 160°c.
  2. To make the sauce, melt the butter in a saucepan then whisk in the flour until you have a thick paste/roux.
  3. Slowly whisk in the warmed milk until you are left with a smooth, silky sauce.
  4. Lower the heat and allow to simmer whilst stirring until the sauce is thick and the flour is cooked.
  5. Add the nutmeg, cayenne, pepper and salt then remove from the heat and stir in the cheese.
  6. Place the cauliflower in an oven-proof casserole dish then pour over the cheese sauce.
  7. Cover with a sheet of greased foil then place in the oven and allow to bake for 30-45 minutes until the cauliflower is cooked to your preference.
  8. Remove the foil then top with the remaining cheese and bake for another 15-20 minutes until the cheese has melted.
  9. Remove from the oven and allow to rest for 5-10 minutes before serving.
 

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