This Week’s Recipe: Blueberry Orange Crumble Cake

Why Blueberry Crumble Cake?

I don’t know anyone who doesn’t love a cake covered in deliciously buttery icing. To make a cake unbelievably delicious takes skill these days as icings and butter creams become more indulgent from cakes covered in white chocolate whipped butter creams and 7-minute caramel icings.

Studded with deep midnight hued blueberries and covered in a crunchy, sugary and buttery crumble, this cake although icing free does every bit of justice. Coming out of the oven this cake fills the air with the goodness of a citrus and berry cake plus a cinnamon sweetness that you only get from that crumble topping.

The crumble topping adds crunch and flavour making it a great alternative to icings.

Enjoy with mascarpone and a dusting of icing sugar.

Ingredients
1 cup (150 gr) plain flour
3/4 cup (110 gr) wholemeal flour
1 cup (220 gr) caster sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
80 ml olive oil
180 ml milk
1 egg
2 teaspoon orange zest
200g frozen blueberries

Crumble Topping
1/4 cup (35 gr) plain flour
1/4 cup (55 gr) brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup (70 gr) walnuts
30 grams cold butter

100 grams blueberries

Method
Preheat oven to 180 degrees Celsius. Grease and lightly flour a 24 cm spring form pan.

To make the crumble: in a food processor place the 35 grams of flour, brown sugar spices and walnuts and blitz until the nuts are small and crumbly. Add the cold butter and pulse until clumps of dough form. Set aside in a cool place.

To make the cake: in a small bowl combine the flours, spices, salt and baking powder and mix to combine with a fork. In a food processor or mixer place the sugar and oil and mix on medium speed. Add the egg and beat until light and fluffy.

Add the dry ingredients in three parts alternating with the milk. Using a spatula scrape down the edges and fold through the blueberries and orange zest.

Place the batter in the lined tin and sprinkle over the crumble topping. Scatter the 100gr blueberries over the top, making sure to stud a few amongst the crumble mix.

Bake for 40-55 minutes or until a skewer comes out clean.

If you can not find whole meal flour simply substitute for plain white flour.

Serve 8-10

Bon Appetite

This Week’s Recipe: Toasted Muesli

Why Toasted Muesli?

There are too many types of muesli on the market today.

The simple task of choosing a breakfast cereal is no longer that – simple. I have found myself on too many occasions standing in the cereal aisle for more than 15 minutes, while at home there is cupboards full of half eaten muesli.

Today there is such variety in muesli from ones with dried fruit and ones with nuts, muesli with bran and muesli with extra fibre to toasted and raw.

I realised the choice was far to big for me when I left the super market with all the ingredients to make my own, in a mission of making a muesli that was exactly what I wanted to start my day.

This is my version of toasted muesli, it is not as much a recipe but a guideline for you to be inspired to make your own.

Ingredients
8 cups rolled oats
5 cups coconut
1 cup sesame seeds
1 cup raw pepitas
1 cup raw sunflower seeds
1 cup hazelnuts
2 cups dried apricots, sliced thinly
1 cup currants

Method
Preheat oven to 180 degrees Celsius. In a large baking tray place the oats. In a separate baking tray place the coconut, sesame sees, pepitas, sunflower seeds and hazelnuts. Toss to mix evenly and place both trays in the oven (if possible place the nut and coconut mixture on the bottom shelf to prevent is browning quickly).

Bake in the oven for 20-40 minutes, stirring the nuts and oats every 10 minutes after the first 15minutes. Bake until the oats and nuts are golden. While the muesli is hot, mix the oats and nuts together with the apricots and currants.

Allow to cool and store in an airtight container for up to 6 months.

Bon Appetite

This Week’s Recipe: Asparagus, Fennel and Pea Salad with Lemon and Mint

Why Fennel, Pea and Asparagus Salad?

There are a some flavour combinations that simply are perfect. Think of tomatoes and basil, potatoes with rosemary, pork and apples and of course peas with mint.

When I feel inspired to play with new combinations of ingredients, I always find myself at the same starting point – a few flavours that just seem to be made for each other.

I find by starting with building blocks (one of two ingredients) that compliment each other solidly, the rest of the creation is easy and fun.

Personally I look at individual flavours and see what ingredients go together. Try to have flavours that match with at least one or two other ingredients and build from there. I also think about how texture, taste and colour will enhance the dish or distract from it.

This salad was created out of my love for peas with mint. The fennel adds a fresh yet earthy tone, while the asparagus and peas bring out the sweetness of the mint, and the lemon lightens the salad as a whole.

Ingredients
1 small fennel bulb, thinly sliced
1 bunch asparagus, cut into 1 inch stems
1 cup frozen peas
1/2 bunch mint, picked
3 handfuls rocket
1 lemon, zested and juiced
1 tablespoon truffle oil
1 tablespoon balsamic vinegar
1 tablespoon olive oil
Salt
Pepper

Method
Blanch the asparagus in boiling salted water, and toss into a colander with the frozen peas (the peas will defrost from the heat of the asparagus and the asparagus will cool quickly).

In a large bowl toss the rocket, sliced fennel and mint together. When the asparagus is cool, and peas are defrosted toss them with the salad leaves. Add the lemon zest.

In a separate bowl whisk together the lemon juice, balsamic vinegar, truffle oil, olive oil salt and pepper.

Toss the salad in the dressing and serve.

Serves four as a side or two as a main.

Bon Appetite.

Make your own...

Croque Monsieur

Technically a grilled ham and cheese sandwich, a Croque Monsieur is a must to have in ones repertoire - morning, noon or night. Originally served in 1910 as a fast food snack on the Boulevard des Capucines, it still remains as popular today.

Although I am sure my recipe for this classic snack is not original, it is one that I will never change. Somehow the mixture of cream, Gruyere cheese and Dijon mustard once melted transforms into a cheesy, sharp yet creamy sauce.

Pull this recipe out for a carefree yet delicious brunch, a fantastic midnight snack, or as a last result when the dinner you were planning is burnt to a crisp and your dinner companions just arrived at the door. Somehow a Croque Monsieur solves every problem.

Ingredients
4 slices crunch white bread
4-8 slices good quality smoked ham
8 tablespoons Gruyere cheese, grated
4-6 tablespoons cream
2 tablespoons mustard
Butter

Method
Mix the grated cheese, cream and mustard together to form a thick paste.

Toast one side of your slices of bread. Spread a thin layer of butter and one or two slices of ham on the untoasted side. Spread with the cheesy mixture and grill until golden and bubbly.

Serves 2 (as a snack)
To turn a Croque Monsieur into a Croque Madame simple add a fried egg on top!

Bon Appetite

This Week’s Recipe: Spaghetti with cherry tomatoes and fresh herbs.

Why Spaghetti with tomatoes and herbs?

It appears to be that time of year again – Detox time. Everywhere I turn friends are planning, complaining or enduring a detox in order to shape up for summer.

As a chef I have to taste and try a lot of different foods throughout the day from aioli at 7 o’clock in the morning and bircher muesli at 10 o ‘clock at night, so for me the concept of a detox is un heard of.

Also to be honest I love food and can not see the reasoning in spending weeks with head aches, stomach aches and living in agony fighting cravings for your favourite foods.

When I feel the need to get a little healthier, I look to eat foods that are kept simple and are in season. At risk of sounding a little spiritual I believe that when you are feeling a little under the weather you need to eat foods that nurture the body and soul.

This pasta is one of my favourite dishes to cook when I want to get back on track, because although it might be a pasta dressed with olive oil, to me it celebrates ingredients when they are at their best an can not do anything than make you feel better.

Tomatoes are at their finest from mid October through to February when they are sweet, yet sharp and have a beautiful blood red hue. This pasta celebrates their beauty with fresh herbs and a delicious fruity olive oil. It is delicious eaten warm of served cold.

Ingredients
500g dried spaghetti
400g vine-ripe cherry tomatoes
1 hand full basil leaves
1 handful marjoram
1 handful flat leaf parsley
1/2 handful lemon thyme
6 tablespoons good quality fruity extra virgin olive oil
1 clove garlic, chopped finely
1lemon, juiced
1 tablespoon balsamic vinegar
Salt
Pepper

Method
Cook the pasta in a large pan of salted boiling water and cook until al dente according to packet instructions.

While the pasta is cooking, halve the tomatoes and place them in a large bowl. Roughly chop your herbs and add them to the tomatoes with the olive oil and garlic. Season with salt and pepper and toss. Squish a few of the tomatoes to help release their juices.

Drain the pasta and while it is hot add it to your tomatoes and toss well. Drizzle with vinegar and lemon juice and check for seasoning. Either serve hot or allow to cool to room temperature.

Serves 4-6.
Bon Appetite

This Week’s Recipe: Baked Potato and Pea Salad

Why Potato and Pea salad?

This could be the best potato salad I have ever made.

It all came about because of a girl named Mary and a birthday picnic. Mary is a proud vegetarian, and having been invited to her picnic I wanted to create some delicious food that she could enjoy.

Having been out the night before and feeling a little under the weather I set about creating a salad that would
1. Taste delicious yet unique to the usual picnic potato salad
2. Would satisfy some of those hang over food cravings
3. Be super easy to make.

Fortunately for my friends this salad ticked all boxes.

Try this salad and you will be hooked. So at the request of a few here is my soon to be signature picnic potato salad.

Ingredients
1 kilo small cocktail potatoes
1 bunch parsley, roughly chopped
1/2 bunch basil, roughly chopped
2 tablespoons small capers, drained and patted dry
1 lemon, juiced
2 tablespoons aioli
1 1/2 cups frozen peas
3 tablespoons olive oil
Salt
Pepper

Method
Preheat the oven to 180 degrees Celsius. In a large bowl toss the potatoes in 2 tablespoons of olive oil and a good pinch of salt and pepper. Place the potatoes on a baking tray and bake for 20-40 minutes, or until the potatoes are golden brown, and soft in the middle.

While the potatoes are baking place the roughly chopped herbs in a large bowl. Heat a small frying pan for 1-2 minutes on high, add a drizzle of oil and fry off the drained capers for 1 minute until they are crispy. Add the fried capers and their oil to the chopped herbs.

When the potatoes are still hot squash a few of them with the back of a fork and add them to the herbs. Add your aioli, lemon juice and frozen peas and toss.

Season with salt, pepper and an extra drizzle of olive oil.

Bon Appetite

Serves 2-3 very hungry picnic (male) guests, or 6-8 regular picnic guests.

Make your own...

Aioli

Aioli is a garlic and oil emulsified sauce. Originally from Normandy, France, aioli was traditionally served with fish soups, stews and on croutons.

Today aioli is made with the addition of egg yolks to help the sauce emulsify, making it quite similar to mayonnaise.

To me there is something magical about home made mayonnaise with its ability to transform from humble egg yolks and oil into a creamy and velvety rich sauce that taste great on anything!

Homemade aioli is even better. This is a fantastic recipe to know as it easily adds taste and texture to any dish from potato salads, grilled meats and fish, salad dressings, crudités plates, and sandwiches.

This version of aioli may not be traditionally accurate as I use roasted garlic plus fresh garlic to add extra flavour and sweet depth, but it is simple to make and tastes wonderful.

Try it and you are sure to never look back to humble store bought mayonnaise again.

To make a mayonnaise simply remove the addition of garlic.

Ingredients
1 garlic bulb
1/2 clove garlic, finely grated
2 egg yolks
2 teaspoons Dijon mustard
1 tablespoon lemon juice
300-400 ml good quality vegetable oil

Method
Preheat the oven to 180 degrees. Peel the garlic and place in a small baking tray. Cover with 200 ml of vegetable oil and bake in oven for 10-20 minutes until cloves are soft and golden brown. If you don’t want to use roasted garlic simply use one garlic clove finely grated instead. Also this recipe is a great excuse to make and use the recipe for confit garlic. Reserve the oil and garlic and allow to cool before using.

When cool, process the egg yolks, mustard roasted garlic, fresh garlic and lemon juice in a food processor until combined. While the motor is running add the garlic infused oil and regular oil in a steady thin stream. Continue to pour in the oils until the aioli becomes thick as desired and pale in colour. You will need to use at least 300 ml of oil for the sauce to hold.

Season to taste. If you would like to thin out the aioli at all add 1-2 teaspoons of boiling water to thin the aioli out slightly. Stir to combine and store in an airtight container for up to 1 week in the refrigerator.

Makes 1 1/2 -2 cups