Fooding Around With Jenny Morris

Fooding Around With Jenny Morris

Have you been ‘Bitten’ yet?

Jenny Morris

Jenny Morris

 

 

 

 

 

 

 

Unpretentious recipes from a food blogger ‘Bitten’ is a fun, funky, relevant recipe book for twenty- and thirty something’s who love life, love food, love their friends, and love to squeeze the last drop from their time and money.It is a collection of simple, down-to-earth and healthy, no-mess-no-fuss recipes that almost anyone can cook. A companion of convenience, the blog-themed writing style ensures that the writer/reader relationship is established right off the bat.

‘Bitten’ is a quirky cross between a food memoir and a cookbook with un-intimidating recipes.There are also some of her author Sarah Graham’s mother’s recipes to be found in the book.Besides delicious dishes, ‘Bitten’ features handy hints for the novice and reluctant cook, cooking and baking tips, and kitchen and baking starter kits.  Also included is a useful Meals for a Month guide that takes the guesswork out of the eternal question “What should I cook tonight?” Each dish in this nifty guide is complemented with a wine suggestion to help round off the perfect meal.

Graham loves food and cooking and believes anyone can cook delicious food.She says that her love for food is inextricably bound to the pleasures of friendship and great company.‘Bitten’ is published by Random House Struik and is available from all good bookshops.

 Let’s Cook!

 

Easiest Ever Drop Scones

Makes 15

What You’ll Need

  • 325g cake flour
  • 100g sugar
  • 1 Tbsp. baking powder
  • 1⁄2 tsp. salt
  • 85g butter
  • 1 1⁄2 Tbsp. lemon zest
  • 1 1⁄4 cups stoned cherries or
  • berries
  • 1 large egg
  • 1 large egg yolk
  • 1 cup plain yoghurt

 

What To Do

Pre-heat the oven to 180 deg C and line a baking tray with baking paper. Mix the flour, sugar, baking powder, salt, butter and lemon zest until the mixture has a soft, breadcrumb like consistency.
Add the cherries or berries
In a separate bowl, lightly beat the egg and extra egg yolk and stir in the yoghurt; add this to the flour mixture and stir until just combined – be careful not to over mix.
Using two tablespoons, “drop” dollops of the mixture onto the baking paper, spaced 2cm apart, filling the tray with neat rows.
Bake for 15-20 minutes.
Serve fresh from the oven with jam and whipped cream.
Note: if you are using frozen berries, thaw them first and then drain off the juice.

 

© Sarah Graham

 

Fresh Caprese salad stacks

Serves 4 

Preparation time 10 minutes

What You’ll Need

  • 3/4 ripe tomatoes, sliced into 5 mm slices
  • 2/3 Tbsp olive oil
  • Zest of 1 lemon
  • Salt and freshly ground black pepper
  • 1 ripe avocado, peeled and sliced into eighths
  • Juice of 1 lemon
  • 1 x 300 g roll mozzarella, sliced into roughly 0.75 cm slices
  • 1 cup basil leaves
  • 8 toothpicks

 

What To Do 

Place the tomato slices on a plate and drizzle with Tbsp. olive oil, the lemon zest and a good sprinkling of salt and pepper. Place the avocado slices on another plate and drizzle with Tbsp. olive oil, half the lemon juice and a good sprinkling of salt and pepper.

Assemble the salad stacks as follows: 1 slice mozzarella, 1 slice tomato, 1 slice avocado, another slice tomato and 1 basil leaf, and on a skewer with a toothpick to ensure the stack stays intact. Make more stacks until you have used up all the ingredients.

 

© Sarah Graham