Exotic Purple Cabbage Salad

It's not the sexiest vegetable out there, but cabbage is packed with a range of vitamins and minerals and fibre, with red cabbage offering 10 times more vitamin A than its green counterpart.

Its aubergine hue and bitter, peppery flavour signify that you’re getting two types of cancer-preventing substances. The red pigment comes from plant-based chemicals called flavonoids, while the sharp flavour is the result of sulfur-based compounds.

I have never been a huge cabbage fan, and my earlier memories are those of my mother making meatball cabbage rolls, which I disliked profusely. It has only been in recent years, after my obsessive interest in concocting delicious recipes with all sorts of vegetables, that I started to enjoy cabbage. Red cabbage especially, since it has a gorgeous purple colour and it’s extremely versatile and healthy.

It was a few years ago that a close friend of mine shared this Chinese cabbage salad recipe with me, and now I want to share it with you. The recipe suggests using green cabbage, but I prefer using the purple variety. The only thing I need to point out about the recipe, is that you must toss and pour the dressing over only just before serving otherwise it goes soggy.

Chinese Cabbage Salad with Crunchy Noodles

WHAT YOU NEED

• 1 cabbage, shredded
• 1 bunch green spring onions (shallots), chopped
• 1 large carrot, grated (optional)
• ½ packet spinach leaves, shredded (optional)
• 1 Maggi 2-minute noodles (discard flavourings and crush)
• ¹⁄₂ cup sesame seeds
• 1 cup slivered almonds
• ¹⁄₃ cup sunflower seeds

Dressing

• ²⁄₃ cup olive oil
• 2 tablespoons soy sauce
• ¹⁄₂ cup brown sugar
• ¹⁄₃ cup vinegar

METHOD

To make the dressing mix all ingredients together.

Heat some oil in a frying pan and brown the noodles, seeds and nuts.

Just before serving toss the nut mixture through the cabbage and spring onions.

Pour dressing over and serve immediately.

Sinfully sensational red wine ideas

Raspberry Red Wine Slushy with Chocolate Whipped Cream

INGREDIENTS FOR THE SLUSHY:

• 1 cup Sweet Red Wine
• 1 cup Frozen Raspberries
• 1 teaspoon Sugar (optional)
• 1 cup Ice 

FOR THE WHIPPED CREAM:

• ½ cups Heavy Whipping Cream
• 1 teaspoon Sugar
• 1 Tablespoon Cocoa Powder

METHOD

To make the slushy blend the wine, frozen raspberries, and sugar (optional) for 30 seconds in a blender. Strain the slushy mixture into a bowl through a mesh strainer to remove any raspberry seeds. Place the strained slushy mixture back in the blender with the ice. Blend 30 more seconds. Place mixture in the freezer while you make the whipped cream.

For the chocolate whipped cream: Beat the heavy cream, sugar and cocoa powder in a medium sized bowl with an electric mixer for approximately 5 minutes or until stiff peaks form.

To assemble, pour slushy into glasses and top with whipped cream.

Raspberry and Red Wine Granita

Hands-on time: 15 minutes
Rest time: 1 hour
Time to table: 12 - 24 hours
Makes about 10 servings

INGREDIENTS

• 1 bottle fruity red wine
• 3/4 cup water
• 1 cup (200g) sugar
• 350 – 450g frozen or fresh raspberries (a berry blend works great too)
• Fresh raspberries, for serving, optional

METHOD

In a saucepan, mix the wine, water and sugar and bring to a boil. Let boil hard for a minute, stirring to help the sugar dissolve.

Take off the heat, stir in the raspberries and let steep for an hour or more in the refrigerator.

Place a mesh strainer over a bowl and pour the wine mixture through it. Press the raspberries through the mesh with the back of a spoon. (Use the smashed berry flesh in a smoothie or the morning oatmeal!)

FOR GRANITA

Transfer the berry-wine mixture to a freezer container. To avoid spilling, place the container inside another dish. (Use a 9x13 pan, a spill makes a huge mess in the freezer.) Freeze until hard, about 12 hours. 

With the tines of a fork, scrape the frozen mixture to fluff into icy crystals and serve immediately.

FOR SORBET

If you prefer a smooth, fruity sorbet and have an ice cream maker, by all means, use it. Chill the berry-wine mixture first then process until firm.

MAKE-AHEAD

This can be made several days, even a week in advance. After it freezes, just apply cling wrap to the surface to avoid freezer burn. Lasts several weeks.

  

Cheesecake ice cream with blueberry & red wine Swirl

INGREDIENTS

• 230g cream cheese, softened at room temperature
• 1½ cups heavy cream
• 1½ cups full cream milk
• ¾ cups, plus ½ cups sugar, divided
• zest of half a lemon
• 3 large egg yolks
• juice from half a lemon
• 2 teaspoons vanilla extract
• 1 cup blueberries
• ⅓ cup red wine
• ½ cup crushed cream crackers (optional) 

METHOD

Beat the cream cheese in a large bowl, set aside.

In a large saucepan, add the cream, milk, ¾ cups sugar, and lemon zest together. Heat on medium until the cream mixture is steaming and simmering at the edges.

In a medium bowl, briskly whisk the egg yolks, and slowly pour 1 cup of the cream mixture into the egg yolks, ensuring you are whisking the eggs constantly as you pour in the cream. Slowly pour the egg mixture back into the saucepan, while whisking the saucepan constantly as you poured the egg mixture in.

Continue to heat and stir the mixture with a wooden spoon the mixture until it thickens. You can test this by running your finger down your spoon to see if a line remains.

Strain the mixture through a fine mesh strainer into the bowl with the cream cheese. Whisk the mixture until there are no lumps (you can use an immersion blender to speed things up) and chill until the mixture reaches 40 degrees F - at least 2 hours, preferably overnight.

While the ice cream mixture is chilling, heat the remaining ½ cup sugar and blueberries together in a small saucepan until the juices escape the blueberries and begins to resemble syrup. Whisk in the red wine and allow the mixture to chill.

Take out the chilled ice cream mixture and pour in the lemon juice and vanilla extract. Churn in an ice cream machine according to manufacturer instructions.

Begin to pour the ice cream in an air tight container, Drizzling the blueberry sauce (and graham cracker crumbs if using) between layers of the ice cream. Allow the ice cream to freeze for about 3 - 4 hours until firm.

Eggplant and Zucchini Gratin – by Julia Child

This weekend presents the perfect opportunity to indulge in one of my favourite dishes, after watching Ratatouille, for the 100^th time last night. Besides it’s fabulous colour and ridiculously low cost, aubergine, a.k.a. eggplant dishes are usually heartier than other vegetable based recipes. It’s a common substitute for meat dishes and adds some bulk to this gratin especially, but also makes a fantastic side dish for those who are Banting. Just replace the breadcrumbs with crumbed cauliflower. 

INGREDIENTS

• 1/2 cup or so olive oil
• 1 large or 2 medium eggplants
• 1 tablespoon herbs de Provence
• 1 teaspoon salt
• 2 medium zucchini (baby marrows)
• 3 or 4 ripe large tomatoes
• 1 ½ cups onions
• 2 green peppers
• 2 cloves mashed garlic
• 1/2 teaspoon freshly ground pepper
• 3 tbsp minced parsley

For bread-crumb topping:

• 1/2 cup or so fresh bread crumbs, not too finely ground
• 1/3 cup or so freshly grated Parmesan cheese

For herbs de Provence, substitute the following mixture:

• 2 tsp each dried thyme
• 1/4 tsp dried rosemary and
• 1/4 tsp mint
• 1/8 tsp fennel seeds
• 1/8 tsp dried sage

METHOD

Peel and cut the eggplant. Make sure you cut eggplant into lengthwise slices that are about 1-inch wide, 3-inch long, and 3/8-inch thick. Scrub the baby marrows and cut into pieces the same size as the eggplant. Take a bowl and put the vegetables into it. Toss the vegetables with one teaspoon salt. Set them aside for 30 minutes. Drain every slice and dry with a towel.

Take a pan and put four tablespoons of olive oil into it. Sauté the baby marrows and eggplant, one layer at a time, for about one minute until they vegetables are slightly browned. Take them out and place into a dish.

Cook pepper and onions in the same pan. Add a couple of tablespoons of olive oil if needed. Cook the vegetables for 10 minutes until they are tender. Add the garlic and season the mixture with salt and pepper.

Take the tomatoes and slice them into 3/8-inch strips. Layer the tomatoes over the pepper and onions, and season them with salt and pepper. Cover the pan and let the vegetables cook for about 5 minutes on a low heat until the tomatoes start to render their juice. Check the seasoning and raise the heat. 

Boil the vegetables in the tomato juice until the juice evaporates entirely.

Take a casserole, about 2½-inch deep, and put 1/3 of the tomato mixture into it. Sprinkle the freshly minced parsley over the tomatoes. Next, arrange half of the baby marrows and eggplant on top. Layer the remaining tomatoes and parsley. Put the remaining bay marrows and eggplant on top, and finish off with the rest of the tomatoes and parsley.

Cover the casserole and put it on a low heat. Let everything simmer for about 10 minutes. Check it after 10 minutes, and season it if necessary. Raise the heat a little and cook everything for 15 minutes uncovered. Cook until all the juices evaporate. Be very careful about the heat. Avoid the vegetables getting scorch at the bottom of the casserole.

Take it out, and serve!

The majority of this recipe above is written directly from her site (http://juliachildsrecipes.com/dinner/julia-childs-ratatouille/), which I find grammatically refreshing. I have changed it here and there.

Scandalous Fig & Chèvre Canapés

When you take the voluptuous shape, the sweet dark flesh with its honey scent and the unique texture on the tongue of a ripe fig into consideration, I don’t think I need to convince anyone of the aphrodisiac qualities.

The fig is one of the first recorded scandalous fruit. The ancient Greeks thought figs were sacred and associated them with love and fertility. The Romans believed figs were a gift from the god of intoxication, Bacchus. Adam and Eve covered themselves in fig leaves in the Garden of Eden making some scholars believe that the forbidden fruit was actually a fig and not an apple.

Curvy temptress Cleopatra loved figs and when she decided to take her own life they were a part of her last luxurious meal. Come to think of it, if I were given the choice of a last meal, it would also include fresh figs, along with camembert and honey, but…I digress.

Legend has it, that eating a fresh fig while naked in front of a woman is at the top of the list for performing an erotic act. So if you ever run out of ideas of what to feed your lover in bed, go forth, and feed them figs.

Try this exotic recipe to WOW your partner, or your guests at a cocktail function:

Fig & Chèvre Canapés

(Chevre is French for Goat's cheese)

INGREDIENTS

• ½ kg fresh figs

• 100g fresh baby rocket

• 250g honey flavoured chèvre

• 1 slice of prosciutto, cut into thin strips

METHOD

Rinse, dry and remove the top from the figs. Make 2 deep cuts into the fig perpendicular to one another, then pipe a half teaspoon of chèvre into the opening.

How to prepare and devour an artichoke

Because the artichoke was considered an aphrodisiac in the 16^th century (and still is today), it was reserved for men only, as it was thought to enhance sexual power. It was considered a scandalous adventure for any woman.

But whether or not you believe in the romantic power of the artichoke, eating an artichoke is an extremely sensual culinary experience.

Ingredients

• 2 large fresh artichokes
• 1 cup (226.8g) unseasoned bread crumbs (you can use gluten-free if you like)
• 1/4 cup grated fresh parmesan cheese (optional)
• 1 cup fresh parsley leaves - chopped
• 1 large (or two medium) fresh garlic cloves
• A drizzle of olive oil
• Salt and pepper to taste

Method

Rinse and dry each artichoke. Remove the toughest outer leaves along the bottom. With kitchen shears (or scissors) cut the tips of each (except the tender inner leaves) leaf. With a sharp knife slice off the top of the artichoke and the stem (leaving just a short stump so it can easily sit upright in the pan).

After you've cleaned and cut them, you can steam them at this point, but this is so much more of a culinary experience.

Finely chop parsley and garlic and mix with the bread crumbs. Add parmesan if you like. Season with salt and pepper.

Spread apart each row of leaves and fill with the bread crumb mixture. Once filled, set them in a pot just big enough to hold them up. (Three is easier than two). Fill the pot with water reaching almost to the top of the bottom row. (This is why you can't cut the whole stem off - you need some height). Add a slice of lemon to the water to keep them green.

Drizzle each row with some extra virgin olive oil - making sure to drizzle the oil into the 
breadcrumbs.

Cover and simmer for about an hour or until the leaves are tender and you can easily pull one out.

Remove when done and place on a plate with a bit more olive oil, seasoned with salt and pepper for dipping.

Getting to the heart

Only the inside of the leaves get eaten. So take a leaf, hold it from the cut tip and simply scrape the flesh inside between your teeth.

This is not the most lady-like maneuver, which is why eating them should rather be enjoyed at home alone – or with your lover.  The inside of the leaves are tender enough to eat whole. And when you get to the core, you'll see it covered with lots of gritty hairs, which should obviously not be eaten! Pull out the hair to reveal the heart of the artichoke - tender enough to slice with your fork. It's the best part.a whole artichoke. It might seem a little intimidating at first if no one has shown you how to prepare and eat them. But the leaves are moist and tender once roasted, and the heart is by far the most delicious part of the entire process and totally worth the effort.

Roast Beetroot Tapenade

The beets in this recipe have an incredible aubergine colour and gorgeous flavour that’s enough to lift anyone's spirits.

According to a study published in the Journal of Applied Physiology in 2010, researchers found out that drinking beet juice balances the oxygen use that allows your body to tap in on your energy and stamina wisely. The reason for this is because the nitrates found in beet juices make it easier for oxygen to get into your muscles and allow you to breathe.

Roast Beetroot Tapenade

Add this spread to sandwiches instead of butter or mayonnaise, use it as a dip for crackers and vegetable sticks, serve it with bruschetta or even just as a beautiful appetizer.

INGREDIENTS

• 1 can butter beans
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 4 cloves garlic, minced
• 1/2 cup roasted beets, chopped
• 1/2 teaspoon cumin
• Salt and pepper
• Paprika
• 1 tablespoon olive oil

METHOD

Put all ingredients (except olive oil), in a food processor, adding salt, pepper, and paprika to taste. With the food processor still running, drizzle in olive oil and blend until well combined.

If you want a smoother texture, add a bit of water. For more flavour, add more spices.

Note: To roast beets, place on a baking sheet or wrap in aluminium foil and bake in a 180-degree oven for 30 to 45 minutes. Remove and once cool, peel off skins and chop into chunks.

Roasted aubergine and kale tapenade

Roasted aubergine and kale tapenade

Roasted kale and aubergine star in this unique spread, which is not quite a tapenade, a pesto, babaganoush or hummus; instead this recipe is united by a process, taking the elements of each and introducing a new cast of ingredients, which renders one crisp, the other soft.

Serves 4-6

Ingredients

·         4-5 garlic cloves

·         1 large aubergine

·         Salt

·         250g kale, roughly torn

·         1 tbsp olive oil, plus more for drizzling

·         1 tbsp balsamic vinegar, plus extra for drizzling

·         A generous pinch of dried Italian herbs such as basil, thyme or oregano

·         4 tbsp parsley, chopped

·         2 tbsp roasted pistachios

Method

• Preheat the oven to 200C/400F/gas mark 6. Peel the garlic and set aside.

• Peel the aubergine and cut into 2cm slices, lengthways. Sprinkle both sides with sea salt, then put in a frying pan over a gentle heat and allow to sweat for about 15 minutes.

• Meanwhile, wash the kale, pat dry with kitchen roll and remove the tough stems. Toss with olive oil and roast in the oven for 5 minutes, then check and turn with tongs. Continue roasting for another 5 minutes, until browned and slightly crisp. Remove from the oven and set aside.

• Rest the aubergine on a piece of kitchen roll and then cut into smaller pieces and combine with the garlic cloves in a roasting tin.

• Drizzle with the balsamic vinegar and olive oil and a generous sprinkle of the dried herbs then roast for about 30 minutes, checking and stirring after 15 minutes – it should be very tender and browned. Remove from the heat and allow to cool slightly.

• Put the roasted kale, aubergine and garlic with the parsley and roasted pistachios in a blender and pulse until smoothish, but still with a little texture.

• Taste and tweak seasonings to your liking, then serve at room temperature with toasted crostini.

Spicy Coconut Chicken with Roasted Aubergine

 

Spicy Coconut Chicken with Basmati Rice or Roasted Aubergine Slices

After recently watching “The 100 Foot Journey”, I felt inspired to cook an Indian meal. The meal was intended to be a Spicy Coconut Chicken. Only. 

I made a zesty blend of spices using a half teaspoon each of ground ginger, cardamom, cinnamon, cayenne pepper, and a teaspoon each of medium curry powder, course coriander, chicken Masala, and salt. Then vigorously rubbed 4 chicken thighs with the spicy concoction and set it aside to draw the flavours.

I placed a large dollop of butter in the pan and waited for it to melt. Once melted, I added half a large chopped onion, 3 large green chillis, and a generous teaspoon of chopped garlic.

My mother never cooked with butter when I was a child. It was considered unhealthy and I guess it was also expensive. But, as Julie, from the film “Julie and Julia” says in her French accent, “one can never have too much butter”. I tend to agree. There is something very wholesome about onions and garlic sautéing in melted butter. The aroma alone is enough to send you into an orgasmic frenzy.

Once the onions, garlic and chilli had infused their aromas, and the onions were almost transparent, I added the chicken pieces to the pan and sautéed them on each side for about 20 minutes on high. I then turned the heat down, and added a can of Coconut Cream. This was left to simmer for about 20 minutes.

Let me just tell you, that Coconut Cream (like butter) makes most things taste absolutely heavenly. And if you’re Banting, this recipe would also be quite fabulous.

Once the chicken was cooked through, I added a dash of cornflour to the coconut milk to thicken it slightly. I served this on a bed of Basmati Rice, with coriander, rocket and tomato salad on the side. I then escaped into my world of ecstasy as the infusion of flavours hit my palate. Seriously! After I finished my chicken and salad, I had a small bowl of just the spicy coconut milk, which turned out to be one the best soups I have ever had.

Another variation would be to add some roasted aubergine slices or chunks to this dish to make it go further. But the next day, I added a few spoons of this heavenly creation to layers of Roasted Aubergine slices instead, as in my First Shade of Aubergine, and was yet again, transported into orbit.

Smothered Aubergine stacks - The 1st Shade of Aubergine

Smothered Aubergine stacks with Caramelised Onion & Blue Cheese

Many don’t know how to cook Aubergine and find it rather bland and bitter. But the truth is, Aubergine is so versatile and the colour is so sensual, one can use it as a base for almost any dish.

The first time I made this dish was 3 years ago. I was so delighted with the mélange of flavours that it inspired me to create more dishes with Aubergine. And every time I make it for my guests, I am greeted with the same passionate response.

With Omara Portuondo singing her soulful tunes in the background, I sliced a beautiful purple plump aubergine into 3mm slices and spread it on a tray, sprinkled with salt to remove the barbaric bitterness. After it was dripping with perspiration, I gently patted it dry and lay the delicate slices on a baking tray. I placed some thinly sliced ripe red tomatoes on each aubergine round and sprinkled it with a little dash of Mediterranean spices and extra virgin olive oil. This would settle nicely in a hot 180 degree oven for about 20 minutes or so, just enough time for the oil to sizzle and for me to prepare the chicken.

Using two tender chicken fillets, I sliced it into thin strips and panfryed it together with a sautéed sliced onion, a little garlic, some caramelised brown sugar, a dash of red wine and some ginger soy sauce.

Once the chicken was tender, I turned off the oven and placed a few slivers of blue cheese and feta onto each aubergine and tomato round, leaving it to melt for a few minutes.

I then gracefully positioned a slice of blue cheese smothered aubergine on a bed of fresh rocket leaves, and delicately topped that with a spoon of the caramelised onion and chicken. I repeated this three times, until it formed a resplendent stack and finished it off with a sprinkling of cracked black pepper.

Accompanied by candlelight and the soulful sounds of Lhasa, I then proceeded to leisurely devour this succulent explosion in scandalous abandonment, washing it down with a fine red wine, leaving me totally consumed in unadulterated pleasure.  

MAKING MY SOUL HAPPY

 

A few nights ago, I saw the film “The Secret life of Walter Mitty”. It’s the second time I’ve watched this movie, but the reality of my life hit home after watching it again. The movie starts out where Walter Mitty zones out into a fantasy life of fearlessly diving into the moment and after a while, he decides to turn that fantasy into a reality. So he starts living it to the full and taking chances. And he becomes a fuller version of himself. 

After watching that again, I had to give myself some credit for living my life to the full. Taking every moment, and sucking it up. Going through every trauma I have ever had (and I have had many) and coming out the other end stronger and braver. Diving into every experience, with the utmost enthusiasm and vigour. Fully acknowledging my pain and my joy and going through the emotions. Throwing caution to the wind and taking risks. 

I have performed on stage, traveled, paraglided, ridden a camel, canoed on the Orange river, ran my own business, studied, worked with some celebrities, and drowned myself in love, romance and sensory pleasure. Ultimately, my true healing and happiness has come from embracing life, being creative and living through my senses; either through writing, cooking and eating a sensational meal, by listening to a beautiful piece of music, watching an inspiring movie, appreciating a colourful painting or work of art, by having a massage, or by moving my body through exercise or dancing.

When I’m savouring those moments, and experiencing pleasure on a sensory level, it doesn’t leave much time for negative self-talk, doubt, fear, guilt or being trapped in my mind. I am at my most happiest in those moments. And through that I heal and I shine and I become the best me I can possibly be.