Day to day recipes with an international twist

Day to day recipes with an international twist

Jenny Morris

Fooding Around with Jenny Morris

Cape Town food stylist and blogger Samantha Linsell sees the publication of her first cookbook as the highlight of a career in the food and hospitality industry spanning over 25 years. Titled ‘Drizzle & Dip’ after her popular food-blog, the book was conceptualised, written, styled and photographed by Samantha herself.

“Having waited so long to achieve something I have always dreamt off, namely the opportunity to produce a cookbook, I decided I might as well tackle it with the all-or-nothing approach,” says Samantha.
‘Drizzle & Dip’ consists of original, modern recipes interspersed with timeless classics that have been given a bit of a contemporary flair. The accent is on fresh ingredients, varied and diverse flavours, innovation and cross-cultural culinary inspiration. Divided into “Morning”, “Noon” and “Night”, each section of the book focuses on recipes recommended for enjoyment during a specific time of day, also taking into account the preparation time available to the busy home-cook during his or her hectic daily schedule.

Influences range from Mexican (huevos rancheros and fish taco’s), Italian (spaghetti Bolognese with tequila), British (pork sausages with honey) and Mediterranean (spinach and feta phyllo pies and Moroccan meatballs) and the Far East (bang-bang chicken wraps and pulled pork Banh mi).

“This is such a great time to be a foodie, as the food culture is now truly global,” says Samantha. “Through television and the internet the world is one kitchen where, for example, someone in Cape Town is able to access culinary inspiration from a number of nations, whilst imparting some of our own. Here in South Africa we are fortunate to have access to glorious fresh produce, which inspires us to cook dishes of the tried-and-tested kind, to taking a Italian classic and giving it an original home-grown twist.”

Whilst including salads, snacks, dips, soups, casseroles, burgers, stir-fry and pasta dishes – to name but a few – the art of baking features particularly strongly in ‘Drizzle & Dip’.
Visually the book has a modern, informal and light look. “This reflects my approach to food – its quirky, pretty, fun, creative and simple,” Sam says.
‘Drizzle & Dip’ is published by Eat the Book. It will be available nationally in all major book retailers at a cost of R195.

Let’s cook!

Hummus

These three variations on a classic hummus recipe add a colour and taste boost to any starter platter. Hummus keeps in the fridge for up to a week, so it can be made in advance. I like to serve it with toasted garlic pita triangles* (made from pita bread, which I always have in my freezer).
Each recipe serves 4 – 6.

Roasted butternut hummus

  • 1 medium butternut, peeled and cut into small cubes
  • 3T olive oil + extra for drizzling
  • 1 garlic clove, crushed
  • 3T tahini
  • ¼ cup water
  • 1t ground cumin
  • Salt
  • Freshly ground black pepper

Preheat the oven to 200°C. Place the butternut cubes in a roasting dish and drizzle lightly with olive oil. Roast for about 20 to 30 minutes until the cubes start to caramelise around the edges. Remove from the oven and allow to cool. Run the butternut through a food processor with the remaining ingredients until a thick, paste-like consistency develops.
You can add water if it needs thinning down. Adjust the seasoning until you’re happy with the flavour combinations.

* To make pita triangles
Cut a pita in half, then cut the rounds into 4 or 8 triangles. Brush with garlic olive oil and toast on either side under a grill until golden brown and crispy.

© Samantha Linsell  Drizzle and Dip

Roasted beetroot hummus

  • 5 or 6 medium beetroots (about 450g), peeled and quartered
  • 3T olive oil + extra for drizzling
  • 4T tahini
  • 1 – 2 garlic cloves, crushed (depending on how garlicky you like it)
  • Juice of 1 lemon
  • 1t ground cumin
  • 1t coriander
  • Salt
  • Freshly ground black pepper
  • A small handful smoked macadamia nuts or pine nuts for sprinkling

Preheat the oven to 200°C and place the beetroot in a roasting dish and drizzle lightly with olive oil. Roast for about 30 to 40 minutes until it starts to caramelise around the edges. Remove from the oven and allow to cool.
Run the beetroot through a food processor with the remaining ingredients until a thick, paste-like consistency develops. Add a splash of olive oil if you want to thin it out, and adjust the seasoning until you’re happy with the flavour combinations. I like to sprinkle over chopped roasted macadamia or pine nuts.

© Samantha Linsell  Drizzle and Dip

Green pea hummus

  • 500g fresh or frozen peas
  • 3T olive oil + extra for drizzling
  • 3T tahini
  • 1½t ground cumin
  • 1 – 3 garlic cloves (depending on how garlicky you like it)
  • A pinch chilli flakes (or more if you like it spicy)
  • A small handful mint, chopped
  • Squeeze of lemon
  • Salt
  • Freshly ground pepper

Blanch the peas in boiling water for about 5 minutes, then strain in a colander under cold water. Blend in a food processor with the other ingredients until a smooth consistency forms. Adjust the seasoning until you’re happy with the flavour combinations. Place in the fridge to set and drizzle

© Samantha Linsell  Drizzle and Dip

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