Cream cheese and bacon Jalapeños

The one thing I am is proudly South African. I must admit I am not huge into sport but if we are playing I am there in support – love of the game or not. So I decided with it being the Rugby World Cup and The Springboks doing so well, that I needed to do one of my favourite snacks for watching the game. 

This is my version of a proudly South African Chilli Popper.  

If you are reading this and not in South Africa two things 1) you need to come visit because we are a beautiful country and 2) don’t panic, you can still make these with a few adjustments for what ever game you will be watching in the world! 

They are quick to make and you will love them because they are packed with flavour and bringing them out to the celebrations on a platter will make you the star of the day! Just make sure the beer is cold! 

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serves 6

Ingredients: 

• 12 large jalapeño’s- cut in half and pitted
• 250 grams sweet chilli cream cheese
• 1 packet of streaky bacon 
• 250 grams crème fraiche 
• 150 grams biltong dust (optional if you are not in South Africa) 
• *Biltong – A south African cured meat, a lot like Beef Jerky  
• Salt and pepper to taste 

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Instructions: 

Preheat your oven to 180 degrees Celsius. 

If you haven’t, cut your Jalapenos in half and remove the seeds (these are the spiciest part, so if you are feeling brave you can leave some in) 

Spoon in your cream cheese into the hallow of the Jalapeno 

Grab a piece of streaky bacon and wrap it around the filled jalapeños. You can secure the bacon with toothpicks. Just remind your guest to remove them before eating! 

Place them on your roasting tray and season them with salt and pepper. Not too much salt as the bacon is already salty. 

Pop them in the oven for 15 minutes and for the last 5 minutes put the grill on the make them golden on the top. 

While they are in the oven whisk together your crème fraiche and biltong powder. 

Serve the poppers fresh out of the oven with cold beer and dipping sauce! 

-Melissa

Homemade Gnocchi with Ragu or Sage Butter

Calling all gnocchi lovers!

I have always envied Italian blood or perhaps more specifically being able to cook with your Nona and learn the true Italian way. Italian food is possibly one of my all time favourites!

I am sure you can agree when Julia Roberts eats that bowl of spaghetti in Eat Pray Love that you were never the same again.

I completely lost myself in that moment of the fork swirling the spaghetti and the Neapolitan sauce oozing with rich tomato flavour and of course the slurping up of that perfectly al dente spaghetti. All that was needed was some fresh basil and I would have sold my Kenwood mixer for that moment (not really but pretty close)

Cooking for friends and sharing recipes with them is what inspired me to invite contributors to my blog. I wanted to create a space that wasn’t only a single voice (my recipes and my story)

Combining my love for EVERYTHING Italian (I even drive Italian) and the  approach of a collective experience; I found my first candidate! The beautiful and wildly talented fashion guru Miss Raya Rossi from The Visual Journal!

I can guarantee you that a day cooking with her was filled with laughter and of course a lot of snap chat! You should follow us @melissadelport and @RayaAFF 

We decided that gnocchi was going to be the order of the day. Reason being? It’s so damn hard to make a good homemade gnocchi. I decided to combine our recipes and the outcome? Sheer brilliance. The best part is that we did gnocchi two ways with a simple ragu and a butter sage sauce not to forget our vegetarians out there! You will not go wrong with this recipe!

I also thought I should share the following excerpt from Eat Pray Love because it is one of the truest sentiments I have ever heard.

Liz: I’m in love. I’m having a relationship with my pizza. You look like you’re breaking up with your pizza. What’s the matter?

Sofi: I can’t.

Liz: What do you mean you can’t? This is Pizza Margherita in Napoli, it is imperative to eat and enjoy that pizza.

Sofi: I want to, but I’ve gained like ten pounds. I mean, I’ve got this. . .right here in my tummy, you know this. . .what’s it called? What’s the word for it?

Liz: A muffin top. I have one too.

Sofi: I unbuttoned my jeans like five minutes ago just looking at this.

Liz: Lemme ask you a question, in all the years you’ve ever undressed for a gentleman–

Sofi: —it hasn’t been that many.

Liz: Alright. Has he ever asked you to leave? Has he ever walked out, left?

Sofi: No.

Liz: Because he doesn’t care. He’s in a room with a naked girl. He’s won the lottery. I’m so tired of saying no and waking up in the morning and recalling every single thing I ate the day before. Counting every calorie I consumed so I know exactly how much self-loathing to take into the shower. I’m going for it. I have no interest in being obese; I’m just through with the guilt. So this is what I’m going to do, I’m going to finish this pizza and then we’re going to go watch the soccer game and tomorrow we’re going to go on a little date and buy ourselves some bigger jeans.

P.s If you have not seen Eat Pray Love, you need to do 3 things immediately, rent it, make this gnocchi for dinner and open a good wine!

SALUT!

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serves 5

Ingredients:

• 500 grams mince meat (try get non lean meat as it softens better with the fat but lean will also do)
• a few good glugs of olive oil
• 2 garlic cloves finely chopped 
• 2 carrots grated 
• 1 teaspoon oregano 
• 1 teaspoon thyme 
• 1 bottle Passata (tomato pure in a bottle) 800grams 
• 1 onion grated 
• 1 cup parmesan grated 
• 1/2 a cup of milk 
• 200 grams butter 
• half a cup of sage leaves 
• 800 ml potato (should be about 8 large potatoes) 
• 4 egg yolks 
• 2 teaspoons nutmeg 
• 1 teaspoon lemon rind
• 150 ml parmesan grated
• 200-250 ml flour 
• salt and pepper to taste
• 1/4 cup course cooking salt

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Instructions:

Gnocchi:

Preheat oven to 180 degrees celcius 

Boil the potatoes until soft. Do not over boil them. You should be able to pierce them with a fork but they should still be firm.  
Place the potatoes onto of the coarse cooking salt and pop them in the oven for 20 minutes. 
Allow to cool.
Once cool, cut in half and scoop out the insides and pass through a sieve. The other option is to put the potatoes through a potato ricer like Raya did. 
Form potatoes lightly together and make a well in the middle. 
Put in yolks, parmesan, salt, pepper and nutmeg and lemon rind and work together until combined.
Then add flour. Do not knead the mixture work gently with it. Add the flour in stages until you are able to roll the gnocchi into sausages and cut them into bit size pieces. 
Gently use a fork to make indentations for the sauce to stick. 
POACH the gnocchi in salted water until they float to the surface. Then remove them. This is the secret, do not boil the gnocchi as they will break. 

Ragu Sauce:

Add olive oil, garlic clove salt, pepper, 2 grated carrots, oregano, thyme in a pot on high heat. Add the bottle of passata (tomato puree in glass bottle). Put lid on. Turn to medium heat and leave for 15 mins. 
Grate an onion into a separate pan of hot olive oil and butter.
Cook the onion with salt, pepper and oregano until soft.
Braise the meat with the onion and add more olive oil.
Let the meat cook for 10 minutes.
Add 2 table spoons of passata into the meat for extra flavour.
Once the meat is lightly cooked add it to the passata pot. 
Add a cup full of finely grated parmesan.
This gives it more flavour (without adding more salt)
Let the ragu cook on low heat for another 15-20 minutes. This will allow the sauce to thicken. There should be more meat then sauce. 
Add half a cup of milk, and continue to let cook for another 5 minutes. 

Butter sage:

Fry the butter and sage over a medium to high heat. 
Add the gnocchi. Remove once the butter has browned.
 

Raya's Top Tips:
- Use a carrot to sweeten the passata if the tomato is slightly acidic. 
- Grate your carrots and onions they cook better
- Let your meat soak in the flavour of the tomato - leave it on low for longer. 

-Melissa
 

Jan Harmsgat, swellendam

A quick stop off at Affie Plaas Padstal (a South African road side food stall) A must visit when passing through Robertson for the best homemade pies and treats! 

We also stopped by Mo & Rose. A beautiful guest house, wine bistro and succulent garden! I have never seen such amazing succulents and of course the wine wasn't too bad either! 

Arriving at Jan Harmsgat

The Truffle journal was founded out of nostalgia. I think there is something truly special about tradition and history. To honour it and embrace it in this day and age is remarkable.

A favourite pastime of mine is to seek out places that flip the switch. If you don’t know what I am referring to; let me explain. The proverbial ‘switch’ of life that has us scurrying about our daily lives without much thought. The incessant hum drum of city living, the buzzing of technology and the crescendo of mental noise in the fast lane.

I love to find places that simply turn it all off. That make you take a step back, relax and breathe in the fresh air.

Places that make you want to go to bed early and wake up with the sunrise.

One such place that embodies the spirit of the coveted weekend getaway in comfort is nestled between Swellendam and Robertson. Simply called Jan Harmsgat, this five star establishment oozes history and takes visitors back in time in style. Rated 5 stars by the tourism grading council this historical country house offers fine dining and ultimate luxury.

The hospitality is genuine farm style and everything is done with a smile. Most of the staff have been there for more years than I care to count and are proud to call Jan Harmsgat home.

The farm was established in 1723 and every nook and cranny is filled with a story to tell. The homestead speaks of the quality and craftsmanship of a by gone era, where every detail and accent was hand made. Filled with antiques the country house is true delight!

I was lucky enough to be invited to attend a 5-course wine pairing recently and sampled the various wines that are being produced by the estate.  

The estate currently has 5 wines namely Sauvignon Blanc, Chardonnay, Shiraz, Cabernet Sauvignon and Pinotage. All of which were paired with perfect complimentary flavours on the evening. To say that I was impressed by the experience would be an understatement.

The farm also boasts magnificent pecan nut trees and there is no shortage of fresh nuts! A real delight to sit around the fireplace wrapped in warmth having a glass of wine and nibbling at freshly cracked pecans!

Whether you choose to explore the local area of your getaway or prefer to stay in, Jan Harmsgat is definitely worth checking out (and in).

-Melissa

Glitter mini doughnuts

We made it to FriYAY of the doughnut week! Well done everybody! I am sure it wasn’t too tough! Although mine was busy I loved every second of it (except for the guy who stole my parking today) 

Ending off doughnut week is something simple but elegant. Our dressed to impress Friday night mini doughnut topped in edible glitter! Great for a girls night or just to impress these little guys will make a huge impression! 

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Ingredients:

•   150 grams cake flour

•   1teaspoon Baking powder

•   ½ teaspoon Salt

•   110 grams caster sugar

•   120ml buttermilk

•   2 Eggs

•   20 grams Butter (unsalted) melted

•      1 ½ teaspoon vanilla paste

•      ½ teaspoon almond essence

•      500 grams icing sugar

•      1 egg white

•      1 tub edible glitter

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Instructions:

Preheat your oven to 160 degrees Celsius.

Spray your mini doughnut tin lightly and set aside.

In a large mixing bowl whisk together flour, baking powder salt and castor sugar. Whisking creates air and removes lumps.

In a separate bowl whisk together the milk, melted butter, egg, vanilla and almond essence.

Make a well in the flour bowl and in third stages mix in the wet ingredients. Whisking after each addition until fully combined in a batter.

Using a spoon fill the doughnut tin. Don’t fill more than ¾ full, as they will rise when they are baked. Bake in the oven for 8 minutes or until a toothpick comes out clean when inserted.

Set aside on a cooling rack once baked.

In a separate bowl mix together the icing sugar and egg white. You are making royal icing which sets quickly and dries hard, so work fast. Once your icing sugar is mixed use a butter knife to ice the top of your doughnuts. Sprinkle edible glitter on them before the icing dries. Leave them to fully set on the cooling rack. 

Serve with cocktails and have an amazing weekend!

-Melissa  

Baked apple doughnut balls

I simply love how versatile doughnuts actual are. Through this week of doughnut madness I have learnt that they can be transformed, decorated and baked any which way you like. They are the chameleons of the baked goods world and simply a lot of fun.

This recipe is day four and worth the wait. It’s a great recipe to make for a party as it has different dippers and you can play around with the sauces you choose. Your guest can mix flavours or pick a flavour and dip and dunk away. I must admit I have always been a bit of a dunker myself but there is no judgment here!

They are interactive which I think can really elevate a dinner party and makes them a social affair. They are also great for children’s parties and you could mix things up with different frosting colours and sprinkles!

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Ingredients:

·      2 cups apple cider

·      2 whole cloves

·      2 cups all-purpose flour

·      1 ½ teaspoon baking powder

·      1 ½ teaspoon baking soda

·      1 teaspoon cinnamon

·      ¼ teaspoon salt

·      1 large egg

·      2 tablespoons salted butter, melted

·      ⅔ cup light brown sugar

·      ½ cup buttermilk

·      2 tablespoons apple sauce, naturally sweetened - no sugar

·      1 apple pealed and finely chopped into little cubes

·      250ml cream

·      1 teaspoon vanilla extract 

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Instructions:

For the baked apple cider doughnuts:

Start by simmering the apple cider with the 2 cloves in a small saucepan over medium heat for 15-20 minutes until the apple cider reduces down to ½ cup. Remove the cloves from the concentrate and pour the apple cider into a container and refrigerate while you prepare the doughnut batter.

Position a rack in the centre of the oven and preheat the oven to 180 degrees Celsius. Spray your doughnut pan or your mini cupcake pan with non stick spray and set aside.

In a large bowl, sift together the flour, baking powder, baking soda, cinnamon and salt, set aside.

In a medium bowl, combine the egg, melted butter, and brown sugar, whisk until smooth. Then, add in the apple sauce, vanilla, buttermilk, and the apple cider concentrate.

Add the wet ingredients to the dry ingredients and whisk until just combined. Its okay if a few small lumps remain. They will bake out.

Pour the batter by the teaspoon into the prepared mini cupcake pan about three quarter of the way full. Make sure to not overfill, as they will rise when baking. Drop a small piece of apple into each doughnut ball. Mini doughnut balls take between 8-11 minutes. If you are making doughnuts, they will take about 9-12 minutes. Check them by inserting a toothpick and if it comes out clean they are ready!

For the cinnamon sugar coating:

Combine the sugar and cinnamon together. Dip the tops of each doughnut ball into the melted butter then coat with the cinnamon sugar mixture. Repeat with all the doughnuts. Depending on how long you dip the doughnuts into the butter, you may need more butter and/or more cinnamon sugar.

For the whipped cream:

Whip the cream and add the vanilla. Serve in a small bowl as a dipper to break the sweetness of the caramel.

If you want the caramel sauce from yesterday post it's a great dipper for this recipe

-Melissa