Feed Me Seymour!

Recipes for the Comfort-Food Extraordinaire

Embracing Autumn…

Apr
16

With the Winter Reaper knocking on our door, and Summer breathing her last breaths – we have a lovely little grace period called Autumn. This is my absolute favorite time of year, not only because I can now finally cover up – but so can the rest of the cut-off wearing, mid-riff bearing beautiful population of Cape Town. The playing field is somehow more even in the colder months… and one can take just that much more delight in soothing any weight worries with rich indulgences and solace in the knowledge that throwing on an oversized jersey won’t be out of place.

So, I bring to you (after a reflective break from the blog) the perfect meal to usher in the cooler weather and cozier evenings… Butternut, Fennel & Cambozola Risotto served with a homemade Maple-glazed Pumpkin seed and crispy Sage dust. Sounds complicated, but it truly isn’t. This is why I adore risotto because it lends itself to an infinite amount of possibilities when it comes to flavoring. Just like a blank canvas. So light the fire, open a bottle of chilled Pinot Noir and cozy up with a gorgeous bowl of deliciousness!

Bread, Glorious Bread!

Jan
14

Is there anything better than freshly baked bread out the oven, dripping in salted buttery juices? Quite simply, no there isn’t.

I always speed up past the baking section in the grocery store, as am totally unversed in working with things like gelatin, yeast and fondant icing. But this year I want to challenge myself to delve into the world of baked goods – especially since it dawned on me that 90% of my favorite foods are thus created. So I began to learn about my most favorite favorite, Bread. It was in doing so that I was amazed to discover that one does not actually need to touch things like yeast in order to actually have bread that looks like, well, bread. The basic method I borrowed from the ever-trusty Delia’s How to Cook, but I swapped out almost all her flavorings for my own.

So here is my first attempt at a delicious loaf of goodness – I combined some of my most revered flavors – Caramlised Onion, Feta & Rosemary – and the result was definitely pleasing! Not only was it pretty easy to make, it also doesn’t contain any fat (as such), so you can go wild with the butter and olive oil when gorging! Happy Baking and Happy Tuesday x

Feta, Caramelised Onion & Rosemary Loaf

Serves 4    Takes approx 1 hr 

Ingredients

175g Self-Raising Flour, sifted
Pinch of Salt
1 tsp Caraway Seeds
Handful fresh Thyme
Handful fresh Rosemary
1 large Red Onion, finely diced
200g Feta, crumbled
1 large raw Potato, peeled and grated
2 tbsp Woolworths Caramelized Onion Marmalade
1 egg
3 tbsp Milk
1 tsp Mustard

Method

Preheat the oven to 180˚C and placed a sheet of baking wax paper onto a tray and place this in the oven to heat up.

Prepare and weigh out all ingredients into little bowls to make it easy when combining. In a small jug, or bowl, beat together the egg, milk and mustard.

Sift the dry ingredients from a fair height to the bowl below. This simply aerates the ingredients better.

Add the caraway seeds and grated potato into the bowl, along with the diced onion,  herbs and about three quarters of the Feta.

Mix everything together gently with a spatula, or wooden spoon until it becomes a pasty ball.

Pour the milky mustardy mixture over this and combine until well mixed and the pasty ball becomes more pliable.

Transfer the dough onto the preheated baking tray, scatter a few blobs of feta over the top, and some sprigs of rosemary.

Bake for about 45-55 minutes or until brown and crusty looking.

Remove from the oven and allow to cool for about 10 minutes.

Serve with some salted butter, extra virgin olive oil and a smattering of freshly cracked pink peppercorns.

Banana Hazelnut Bread

Sep
17

After returning from what was intended to be a relaxed afternoon walk along the promenade with Oslo, (which escalated into what can only be described as a highly inelegant rumble of a woman getting yanked into a life of running that she just wasn’t ready for ) – I came to two realizations; one – I have ruined my puppy, and two – I needed cake.

So, I set forth and contacted a dog trainer who could show me how to walk my dog and not the other way around. After which, I stuck my head into my bedlam of a pantry to see what ingredients I had at hand to soothe my frazzled self, and allow me to slip back into blissful denial about my parental shortcomings, as only cake (and wine) can do.

Thus out of this despair, was born a toasty loaf of banana bread. Needless to say, it was had for pre-dinner nibbles, dessert, breakfast this morning and 10am coffee break treat. Best I leave some over to console myself after today’s walk!

PS. I have searched afar for the right sized loaf tin – not too deep, wide or long and with some kind of rust-proof guarantee. This was surprisingly hard to come by, until good ol’ Le Creuset released their 2lb Loaf Tin which was the exact dimensions I was after, and came with a lifetime guarantee. Highly recommend!

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