Novice cooks, meet your messiah

Novice cooks, meet your messiah
Jenny Morris

Fooding Around with Jenny Morris

After suffering through a year of ‘res’ food at university, Hein Scholtz was more than happy to dust off his apron and put his lifelong passion for food and cooking to good use when he moved into his first apartment. Now, after years of cooking healthy and inexpensive, yet satisfying meals for himself and friends, he presents ‘Munch’, an eclectic collection of recipes for students, young professionals and first-time cooks.

Although it contains some classic “home” cooking (I liked the sound of that; he remembers some of the yummy mummy recipes – nice one, Hein), Munch’s primary aim is to introduce the novice cook to an

independent style of cooking that will have him/her producing meals that not only appeal to the palate (and the pocket), but also to the inner grown-up with the desire to impress.
There are 76 recipes in the book and they range from scrambling eggs and cooking chicken to grilling steaks and recreating classic ‘takeaways’.
Hein has a degree in nutrition from Stellenbosch University, as well as an honours degree in media and journalism.

While at varsity, he shared his culinary experience .Hein was contacted by Dr Michael Mol to help produce his new SABC3 programme ‘The Dr Mol Show’. Hein works as a senior producer for the show, producing both studio and location-based segments and working closely with presenters and sponsors to give a holistic view of health and wellness in South Africa.

The book starts off with the chapter ‘Initiation’ and then moves on to such chapters as ‘The Starter Kitchen’, ‘7 Ways with Eggs & some other brekkie ideas’, ‘Light Meals & some accomplished accompaniments’, ‘Taking on the Takeaway with wraps, pizzas, burgers & pies’, ‘Don’t be Chicken – cook chicken!’ and ‘Catch of the Day & some other fishy bites’.

So let’s do some cooking straight from Hein’s book!

Makes 24

Ingredients:

  • 250g cooked pumpkin or butternut
  • 1 heaped tbsp. butter
  • 1 kg all-purpose flour
  • 10g instant dried yeast
  • 70g brown, caramel, treacle or Demerara sugar (the darker, the more flavour)
  • 1 tsp. salt
  • 150g butter
  • 2 eggs, whisked
  • 400ml lukewarm water

Method:
Mash the pumpkin with the 1 heaped tbsp. butter, and set aside to cool.
Sift all the dry ingredients into a large mixing bowl and use your fingertips to mix in the butter.
Add the eggs and water to the pumpkin, and add this to the flour mixture. Mix to form dough.
Knead the dough for a few minutes with your hands and then leave in the mixing bowl, covered, in a warm place, to double in size.
Knead again and divide into 3 equal portions.
Roll out each portion to about the size of a large pizza (not too thin though).
Cut each ‘pizza’ into 8 slices. Roll each slice into a croissant by rolling from the wide end to the pointed end. Stick down the point with a drop of water and slightly bend the edges of the croissant inwards the point, creating that characteristic crescent shape.
Place the croissant on baking trays, leaving 2cm between each, and leave in a warm place to double in size.
When almost ready to bake, preheat the oven to 200°C.
Bake the croissant for about 20 minutes or until golden brown.
TIP: you can also use this dough to make tasty scones. Serve warm with cream cheese and jam.
© Hein Scholtz Random House Struik

North Africa Couscous salad
Serves 4

Ingredients:

  • 1 small butternut, peeled, deseeded and cubed into 2cm cubes
  • 1 tsp. paprika
  • 1 tsp. sugar
  • Pinch salt
  • Olive oil
  • 2 cup couscous
  • 3-4 tbsp. Harissa paste
  • ½ tsp. aniseed
  • 1 wheel feta cheese, crumbled
  • 8 pickled peppadews, finely chopped, or 1 red sweet pepper, deseeded and finely cubed

Method:
Heat the oven to 200°C. Toss the butternut cubes in the paprika, sugar and salt and then cover in olive oil. Spread out evenly on a baking tray and bake for about 40 minutes or until soft and approaching caramelisation.
Cook the couscous according to the package instructions and allow to cool.
Add a little olive oil to the Harissa paste, and add this to the couscous along with the aniseed. Mix carefully with a fork. Add the feta and butternut. Sprinkle over the peppadews and serve.
© Hein Scholtz Random House Struik

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