Wind-down weekend winners

2013-05-11 09:30

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Dicing apples, grilling burgers, baking pies… After a hectic week of recording, performing or being in front of the camera, these celebs get creative in the kitchen.

From ice queen to sweetheart

She’s known as the cold and intimidating CEO on e.tv’s Scandal!, but when Louise Barnes puts dessert in the oven, you can be sure it’s sweet.

‘Apple pie is my dad’s favourite dessert and to me it just oozes comfort,’ Louise says. ‘Although I don’t actually have a sweet tooth,

I love this foolproof Jamie Oliver recipe – and it’s perfect for a Sunday afternoon.’

Having recently left Scandal!, where she became a household name playing Donna Hardy, Louise is excited about what lies ahead.

‘I’m currently filming Black Sails, a TV series that will be aired in January next year in America,’ she says, adding that she can’t reveal too much about the plot.

‘But I can say it involves pirates and we’re shooting it in Cape Town.’

When the award-winning actress isn’t in front of the cameras, she enjoys cooking low-key meals for her husband, fellow thespian Nick Boraine, and daughter Scarlett, four. But it’s by no means a one-sided affair.

‘Nick makes a mean roast chicken and is one of the few men who knows how to cook the perfect boiled egg,’ she laughs.

‘And Scarlett loves helping me in the kitchen. I’m a bit of a Type A personality and having a four-year-old around has definitely challenged my pursuit for perfection when it comes to cooking.’

Louise adds that Scarlett is particularly talented when it comes to cutting shapes out of the leftover apple pie pastry.

‘But I’m proud to say that she would definitely choose broccoli as her favourite food – isn’t that a wonderful thing for a mother to be able to say?’

When it comes to entertaining on weekends, the Boraines like to keep things simple. ‘We definitely lean towards the more health-conscious side of things,’ Louise says.

‘We generally stick to clean food like salads, steamed veggies, toasted seeds, barley and brown rice.’

APPLE PIE

From Jamie’s Dinners: The Essential Family Cookbook by Jamie Oliver (R390, Hyperion)

Ingredients

For sweet pastry

225g flour

140g butter

85g caster sugar

Finely grated zest of 1 lemon

2 egg yolks

Water

For the filling

A small knob of butter

Flour, for dusting

1 large cooking apple

2 eating apples (one tart, one sweet)

3 tbsp demerara or muscovado sugar (you can substitute with raw or brown sugar)

Zest of ½ lemon

½ tsp ground ginger

A handful of sultanas or raisins

1 egg yolk mixed with a splash of milk

Method

• Preheat the oven to 150°C.

• To make the pastry, in a food processor, whiz up the flour, butter, sugar and lemon rind, then add the egg yolks and a tiny drop of water to bind the mix together.

• Butter a 20cm metal pie dish.

• Divide pastry dough in two and roll half out on a flour-dusted surface until 0.5cm thick.

• Lay pastry in the pie dish and gently push it down into the sides.

• Pop the pie dish and the remaining half of your pastry into the fridge while you peel your apples.

• Quarter the cooking apple and cut the eating apples into eighths.

• Toss the apples in a small pan with the sugar, lemon zest, ginger, sultanas or raisins and a tablespoon of water.

• Simmer gently for 5 minutes or until the apples are just tender. Remove from the heat and allow to cool completely.

• Remove the pie dish and pastry from the fridge and pack the apple mix tightly into the pie dish.

• Egg-wash the pastry rim (using the yolk mixed with milk), then roll out the other half of the dough.

• Drape this over the top of the pie and roughly pinch the edges together using your finger and thumb, then trim any excess pastry.

• Egg-wash the top, make a couple of small incisions in the top crust, and bake for 45-50 minutes.

• Spoon out portions of apple pie and serve with some custard.

Fresh and fabulous

e.tv’s Glambition host Jo-Ann Strauss believes a healthy green salad is the best way to start a meal.

After US First Lady Michelle Obama visited The Kitchen in Woodstock, Cape Town, Jo-Ann Strauss treated a New York friend of hers to lunch there.

‘I love interesting salads,’ the former Miss South Africa says, ‘and The Kitchen offers a brilliant selection.

I’ve eaten a Waldorf salad at the Waldorf Astoria in New York where it was first served in 1893, but I think Karen Dudley’s recipe is actually superior.’

A regular traveller, Jo-Ann feels lucky to be based in Cape Town.

‘We have so many great restaurants and street cafés here,’ she says.

‘I’m not a great cook – in fact, all I have in my fridge at the moment is pink bubbly and six eggs – but I’m a very enthusiastic eater! My husband Michael [Held] and I spend a lot of time in amazing restaurants.’

She adds that she enjoys knowing exactly where ingredients come from. ‘We eat organic whenever we can, and often visit the Neighbourgoods Market in Woodstock. I love hearing the stories of the small producers.’

Jo-Ann says that in her family, salads were never seen as a meal but rather as a side dish. ‘And baked beans, mayonnaise and banana salad was a real braai favourite!’

DELUXE WALDORF SALAD

From A Week in The Kitchen by Karen Dudley (R180, Jacana)

Ingredients

5 Granny Smith apples, cored and sliced into very thin wedges (16 or more slices)

3 tbsp lemon juice

Salt and white pepper

3 celery stalks, sliced

1½ cups seedless grapes, halved

½ cup dates, sliced

1 cup diced cheddar

1 cup chopped pecan nuts, toasted

Dressing

1½ cups plain or Greek yoghurt

2½ cups mayonnaise

¾ cup orange juice

Zest of one orange, grated

Method

• Toss the apple slices with the lemon juice as you prepare them. Season lightly with salt and white pepper.

• Combine the dressing ingredients and stir. Pour the dressing over the apples and toss to coat.

• Working in three batches, lay out the first layer of apples on a serving platter. Top with a third of the remaining ingredients: celery, grapes, dates, cheddar and pecans. Continue to layer apples and toppings until both mixtures are finished. By working in layers, all the apples get some of the deluxe topping as the salad is served.

Muso with a mission 

He’s the popular Afro Café presenter on SABC2 – and a dynamo in an apron, too. Stoan Seate likes easy, homemade weekend lunches.

‘I’m not boasting when I say I’m a decent cook,’ Stoan says unapologetically.

‘My mom was a young, driven divorcée and I had to look after myself at a young age. In my early teens, I was already making what I call “freestyle soup” and other basics like macaroni cheese and stir fries.’

He’s just wrapped filming a series for Mzansi Magic called Khumo Le Lehuma (Rich Man, Poor Man), about a power struggle in a small Tswana village.

He’s also released his third solo album, GrindStoan, under his original label, Kalawa Records, but Stoan still finds time to get creative in the kitchen.

‘I’m intrigued by the alchemy that happens when cooking,’ he says.

‘I’m a bit of a nerd, so I’m interested in the science part. The fact that different compounds mix together differently and never come out the same way means I’m often surprised by the results.’

Stoan credits his wife, Dolly, with making ‘incredible soul food, like samp and tripe’, but on weekends he dons his apron and gets busy. Experimenting with new recipes means the Seate family enjoys a good mix of traditional and exotic meals. And, of course, easy meals like home-made hamburgers are always appreciated.

PORK AND APPLE BURGER

From Simple & Delicious by Alida Ryder (R190, Penguin)

Ingredients

1kg pork mince

2 apples, peeled and grated

1 red onion, grated

½ cup fresh parsley, chopped

2 cups fresh breadcrumbs

1 tsp salt

1 cup grated pecorino cheese

To assemble

4 large bread rolls, sliced and toasted

Fresh rocket

Caramelized onions

100g Camembert cheese, sliced

Method

• In a large bowl, combine all the ingredients for the pork patties. Mix well and, to taste for seasoning, fry a teaspoon of the mixture in a frying pan to test. Adjust seasoning accordingly.

• Shape the mixture into 4 patties and refrigerate for 20 minutes. (If you cover them with cling wrap, you can leave them overnight.)

• Fry the patties in a large, heavy-based frying pan until golden on both sides and cooked through. Alternatively you can bake them on a baking tray for 10-15 minutes.

• Serve the patties on the toasted bread rolls with rocket, caramelized onions and slices of Camembert.

» Get your copy of iMag in City Press on Sundays.

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