So Friday is Women’s Day. It is a commemoration of the day in 1956 when 20 000 South African women marched to the Union buildings in protest of the dompas. So really a day of revolution. I want to give you recipes that ignite the senses and fire you up so to speak… but revolutionary women don’t really have that much time to cook methinks, so I’m going to try keep it simple instead. The most exciting thing for me and many of you I’m sure, is the short week and long weekend. We are going up to Sabie to spend some relaxing time with family, go for mountain runs, drink red wine next to the fire and eat to out hearts’ content. I will be making oxtail so will post some pics for the recipe. I am also making Nigella’s Lemon curd cake to use some of the luscious curd I made on Sunday and to win some brownie points from my mother-in-law who loves a good Lemon meringue. This cake is really easy and thoroughly delicious!
If you want to take it easy this Women’s Day, why not make some beetroot crisps, some guacamole and maybe some hummus with some carrot and celery sticks, and veg out on the couch – literally.
Baked beetroot crisps:
2 beets I like sprinkling some rosemary before baking
1Tbl olive oil or try some chilli or paprika
1tsp balsamic vinegar
Turn the oven to 180°. Peel the beetroot and finely slice, a mandolin makes this much easier. It can be a little fiddly with a peeler but don’t despair. I don’t like them too wafer thin, but they must be thin enough to turn crispy. Put the slices in a bowl and add olive oil, vinegar and seasoning of choice. Give a good toss till all the slices are thinly coated. Spread a single layer into a roasting tray and place anther tray on top. This is a Martha Stewart tip that keeps them flat. Place them in the bottom of the oven for about 20mins until the edges start drying out. Then take off the cover and bake in the top of the oven for another 10-20mins until the beets start lightening. You have to watch them, they burn really quickly. Times will vary greatly depending on the thickness of the slices. Remove from the oven and transfer to a wire rack. They will crisp as they cool.
1 ripe avo
6 or so cherry tomatoes (not really the season – up to you!)
½ small red onion very finely chopped
handful of coriander
chilli deseeded and finely chopped
sea salt and pepper
I like to chop the baby tomatoes finely, put in a pretty bowl with the onion and chilli. Halve the avo and remove the stone, then scoop out the flesh with a spoon into the bowl and mash with a fork – that’s the way my dad showed me but you can go your own way. Make as fine as you like, but remember this is not a puree. Chop up the coriander and mix in. Squeeze in the lime and taste. Season to taste.
Really simple hummus:
1 can organic chickpeas drained
1 clove garlic
olive oil sea salt
I use a hand blender for this. Tip the chickpeas into the blender jug or into the processor if using. Add the tahini, garlic, juice of half the lemon and a good glug of olive oil and blitz. The tahini is like glue, if the mixture is too tight add a dash of water to loosen it up. Blitz some more. Add cumin, paprika and salt to taste and maybe the other half of the lemon juice and blitz again. Taste for seasoning and to see if it needs more oil. You can loosen it more with a little more water if you like. I like this to be quite gutsy in its flavour profile, but be as subtle as you like, but don’t under-season. Scoop into a bowl and drizzle with a little more of your finest olive oil.
See, indulgence can be healthy too. Enjoy!