Comfort in a bowl – Use seasonal ingredients

2011-07-22 10:01

Mimi van der Westhuizen’s journey to owning her own tea shop and restaurant is an unusual one.

She says: “My husband was a school ­headmaster and when he retired I bought him a shop to get him from under my feet. It was a home industry
in Pretoria.”

Years later, a move to Joburg and a rent hike at their shop’s premises led the Van der Westhuizens to Crafters & Cravings in Linden.

“I’d like to have a few tables and serve tea, I said, and my daughter Karen said: What do you know about that? I thought, I’ll show them,” she says, laughing. The rest is history, with a lot of help from search engine Google.

Van der Westhuizen says that all her recipes come from watching the Food Network and visiting Google.

“It (Google) is great. You want a cucumber, tomato and mustard soup, you type it in.” But she does admit to some tweaking later, so the Googling is really just the ­inspiration and experimentation part.

She says she came up with the cauliflower and cheese soup to make use of what’s in season. “It’s cauliflower time and cheap at R3 each.

I thought we must use it.” 


Ingredients (serves six)
» 2 tablespoons of butter
» 1 onion, chopped
» 2 cloves garlic, crushed
» 1 cauliflower, broken into florets
» 2 cups of water
» 2 cups of milk
» 1 teaspoon of curry powder
» Pinch of nutmeg
» 1 tablespoon of cream
» A few sprigs of chives, chopped
» Salt and pepper
» Slices of rye bread
» Grated cheddar cheese

Method
Melt butter in large pot. Add garlic and onion, and fry until soft. In a separate pot, boil cauliflower in water for 10 minutes until tender.

Add ­cauliflower and water to onion ­mixture.

Add milk and bring to the boil. Add salt and pepper, and boil for 15 minutes until veggies are very soft.

Remove from stove top. Add curry powder, chives and nutmeg. Blend with a hand blender. Add cream. Serve with toasted rye bread and sprinkle with cheddar.

» Crafters & Cravings is at 65 Fourth Avenue in Linden, Joburg.
011 888 7175

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