Tag Archives: orange

my chocolate + orange cake

my chocolate + orange cake

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This coming Saturday it is the Chocolate and Orange Festival at the Stellenbosch Slow Market and yours truly is very excited! It will also be the very first public launch of Human & Rousseau’s new Koekedoor 2 baking book and enthusiasts can look forward to rubbing shoulders with the television stars, taking a selfie with the celebs and brag with an autograph or two! Yippy-dee-doo-dah!

My interpretation of chocolate and orange
So I decided to try my hand on the chocolate and orange theme and sommer bought two chocolate mousse cakes. After I carefully iced the two cakes together I decorated the outside with my mom’s chocolate icing. Nothing fancy – just butter, icing and cacao. For two days I was looking for anything orange – I did not want to go for oranges or nectarines … then I saw some beautiful strelitzias and my orange scissors :-). As they say … the rest is history.

Details for cake decorating competition
On Saturday young and old are invited to come show off their creativity when it comes to cakes. The emphasis of the competition will be on decorating and those who want to showcase their expertise when it comes to cake creations can do so by sending an email to chocolateandorangecake@gmail.com Participants (of any age) have to remain true to the chocolate and orange theme. Entries are R50 per person – and all proceeds raised will be donated to the Cupcakes 4 Kids with Cancer charity. Great prizes are also up for grabs – including an autographed Koekedoor 2 book, a shopping voucher of R1000 and more.

red wine poached beetroot salad

red wine poached beetroot salad

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lesson#2 {alain passard} enhance the flavour of your vegetables with subtle flavourings

I am still talking veggies and the most wonderful experience I had at Alain Passard’s restaurant in Paris – L’Arperge. As I mentioned in a previous cabbage post – what I took away from the day was to make your vegetables the stars of a meal – look at them, smell them, see their beauty, see their perfection and cook them in such a way as to bring out their natural flavours.

I took my little black book with and my camera to make sure I had a permanent memory of the food. But the flavours – how am I going to remember them? How was I ever going to relate them? I decided that the only way was to take what I have tasted and implement these complex flavours in my kitchen – it will definitely not be the same but at least it will be documented.

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One of the dished served to us at Passard’s little restaurant was beetroot – OMG, the flavours! When you tasted the beetroot it was the same flavours you would find in glühwein – you know, the red wine, the cinnamon etc. It was so complimenting of the beetroot that I decided to poach my red veged beauties in a bit of red wine, black pepper corns, cinnamon, star anise and some orange peel.

Well, it turned out fantastic and so absolutely delicious. The spices compliment the earthiness of the beetroot transforming this root into something so special. After you had a bite the tastes kind of linger in your mouth for a while and you don’t know if you are in winter or in summer. I served the baby beats cold and added some cream cheese buttons, some micro leaves and a drop of balsamic glaze on each beetroot.

Please try this the next time – it really is special and something rather completely different.

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red wine poached beetroot salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • For poaching beetroot
  • 650g Baby Beetroots
  • 1L Red wine
  • 250ml Water
  • 3 Cloves
  • 5 Black peppercorns
  • 1 Big cinnamon stick
  • Peel of one orange
  • 2T Sugar
  • Pinch of salt
  • Other salad ingredients
  • Micro greens
  • 80g Cream Cheese
  • Balsamic glaze
Instructions
  1. Cook the beetroot in the wine spice mix for +- 40 minutes till soft.
  2. Drain and let it cool. Peel and leave in wine for a while – just to soak up some flavours.
  3. Cut in half, add some cream cheese drops and micro greens.
  4. Add one drop of balsamic glaze on each beetroot.