16 ARTS Weekend Witness January 31, 2015

MYNewYearsresolutionistocreatebalanceinmylifeandkeep it.Opening Jackie Cameron

School of Food & Wine hasmeant longhoursanda lotofpressure.I thought a chefs life was

hectic;openingabusinesstakesdemandingtoanotherlevel.Imworkingearlierinthemorningsandlateratnight,andalthoughIhavemanagedanhouradayin the gym, there are otheraspects ofmy life that requireattention.Iwasnudgedintothephysical

phasewhenacaringsomeoneleft a gym contract in myChristmas stocking.Anotherpositivepointer to

wardsmyresolvewaschefElaineBoshoffmy righthandperson; and sometimes my lefthandtoounexpectedly,andtomy relief, joining the team.Quiteoutoftheblueshehas

becomeafitnessfreakandImdeterminedthatshewontshowmeup, so to thegym it is.While training, Elaine is in

chargebecausehersister,YvetteTrollop a personal trainer inDurban, designed our programme,soitsacaseofmysaying,YesChef,inthegymbecause I knowmy limitations.IfElaineisanythingtogoby,

her sister must be prettydeterminedtogettopresultsforher clients. I believe you cantout exercise abaddiet so thismonthsrecipesrelatetohealthand fitness.Iknowyoullenjoythesuper

fresh asparagusavocadoandpomegranate ruby salad with

thick dollops of cream cheese.OverthisIsuggestyoudrizzlea simple lemonvinaigrette.Asparagus, avocado and

pomegranates help alleviateanxiety so, during stressfultimes you now know what toserve fordinner.The sheer beauty of these

ingredientspromisestoinducea relaxedambience.Itwilltakesomeseriouschoc

olatetart recipetosurpassmychocolatetartwithraisins,andremembertheresnoreasontochangearecipeunlessyoucanadd,considerably,totheflavour.Thosewithhighbloodpres

surewillbepleasedtoknowthatdarkchocolateaswellasraisins

help reduce this condition.Ginger,freshmintandlemon

maketheperfect,refreshingicedteaonahotsummersday.Addafewfreshberryiceblocksforasplashofcolour.Icantresistaddingthesesameiceblockstomyginand tonic.Ginger, mint, lemon and

berries help reduce nausea sothis recipe is dedicated tomymanyfriendswhoarepregnantrightnow.If youarehavingaproblem

sleeping then bananas shouldformpartofyourdessertoption.Givemeawholebananaanydaybutamushybananaisanogoforme.I,however,enjoybananawhitechocolateganache.Inthepast,ImadetinySmart

iesizedbiteswhichwecoveredinhandtemperedchocolateandservedtoaccompanyadessert.For home consumption I suggest eating itby the spoonful.Thelongholidaybreakmight

bemakingitdifficultforyouto

get back into your everydayroutine. A blueberry, coconutmilk and walnut smoothiepromises to revitalise you andhelprestorethefocusyouneedforaday in theoffice.My almondandpotato

dauphinoise (fancyname foracreambased potato bake) is afirmfavouriteandIwishallchefswould put as much love intocookingasElainedidwhenshemadethisforourrecipetestandphoto shoot.Hands down its the best

dauphinoiseIhaveevereaten.Ithastheperfectbalanceofcrunchtocreaminess.ElaineandIhavealoveaffair

withpotatoes,whichmeanswecouldnevergoontheBantingdiet.Potatoesandalmondshelprelieve headaches so I knowwhatIlldowhennextIfeeloneof those comingon.Here is to a happy, healthy

2015.

AVOCADO ANDASPARAGUSSALAD(serves: 2 4)

Assortment of lettuce, fresh herbsand flowers200g fresh asparagus, blanched1 avocado, sliced75g pomegranaterubies125g cream cheese30ml freshlysqueezed lemonjuice125ml olive oilORYX saltFreshly groundblack pepper

On a serving disharrange the greenleaves with the asparagus, avocadoand pomegranaterubies on top. Placeblobs/spoonfuls ofcream cheese inbetween and ontop. Whisk the lemonjuice and olive oiltogether. Seasonwith the ORYX saltand freshly groundblack pepper.

ICE TEA WITH FRESH GINGER, LEMON, MINTAND BERRY ICE BLOCKS(serves 4)

8 raspberries, cut in half4 strawberries, cut in quartersWater

In a 16block ice tray place a piece of each cutfruit into the blocks, fill up with water and placein the freezer overnight.

6 Five Roses tea bags1,5l boiling water1 (120g) fresh lemon, cut in slices50g fresh ginger, skin removed and cut into slices30g fresh mint

Mix all the above ingredients together in a bigjug and leave in the fridge overnight. The next day remove the tea bags and gingerpieces. Add fresh mint and the berry ice blocks. Serve with extra berries on the side.

andnewbeginningsCreatebalanceinyourlifeandkeepit

JanuaryJackie Cameron

VISIT www.jackiecameron.co.za to find out more aboutmy womens chef range mens to come shortly; JackieCameron Cooks at Home and all my foodie adventures.

I always look forward to hearing from you. Emailjackie@jackiecameron.co.za for information on JackieCameron School of Food & Wine in Hilton.

For the latest on local foodie news, add me as a friendon Facebook, or find me on Twitter @jackie_cameron andInstagram jackiecameronincolour

Food styling and recipe development: Elaine Boshoff.

January 31, 2015 Weekend Witness ARTS 17

BLUEBERRY SMOOTHIE(serves 4)

125ml instant oats250ml plain yogurt1 whole banana250ml fresh blueberries (use frozen if not in season)30ml maple syrup1 tin (400ml) coconut milk50g walnuts

Method Combine the oats and yogurt, cling wrap tightly and leave in thefridge to soak overnight. When ready to serve the smoothie, place all the above ingredients into a blender. Blend until you have a smooth drinking consistency. This will be great for an onthego breakfast. Drink this straight awayas the consistency and colour can change.

BANANA SMARTIES300g white Belgian chocolate, or the best quality money can afford75ml cream30ml banana liqueur250g white or dark chocolate for covering the smarties

Over a double boiler melt the chocolate. In a small saucepan heat the cream and banana liqueur. Combine the chocolate, cream and banana liqueur. Line a small flat tray, pour in the melted chocolate mixture, placeinto the fridge to set overnight. Cut the set banana chocolate ganache into small little blocks, thenroll these into ball shapes using your hands, place these back intothe fridge to slightly firm up again. Melt the chocolate you wanting to use, using two forks dip the little smartie balls into the melted chocolate, covering all over, removefrom the melted chocolate and place onto greaseproof paper. Whenthe chocolate has set you can roll these in cocoa powder or icingsugar for extra flavour. You are welcome to contact us if you want to learn how to coverthe smarties by properly handtempering methods.

POTATO AND ALMOND BAKE(serves 4 6)

250ml sour cream500ml cream15g fresh garlic, gratedFine ORYX saltFreshly ground black pepper6 (1,2kg) potatoes100g almonds, roughly chopped and roasted100g parmesan cheese, grated

In a large bowl mix the sour cream, cream and garlic together. Season this well with the salt and pepper. Peel the potatoes. Then peel slices of potato so asto cut really thin pieces and place them in the creammixture straight away. In your baking dish place layers of the potatoeswith the almonds in between. So potato, cream andalmonds all layered up and nicely compact. If there isany cream mixture left over keep this to the side.While cooking keep adding more of this creamliquidso making it even more creamier. Place in a preheated oven of 160C for about twoto three hours, until the potatoes are really soft. Testit by sticking a sharp knife into the potato bake youshouldnt feel layers of potato. In the last 20 minutes, sprinkle the cheese over thetop, place back into the oven to get crispy and golden on top. Place some greaseproof paper or tin foilover this once cooked, top with another dish andplace a weight on top to ensure even compressionfor later heating and serving.

brush them with the egg yolk,place them back in the ovento bake a further five to 10minutes. This prevents thebases from going soggy.

Chocolate and Raisin Filling450g salted butter675g dark Belgian chocolate250g raisins675g caster sugar10 whole eggs

Melt the butter and chocolate together, remove from theheat, add the raisins and allowto slightly cool. Beat the sugar and eggs together until thick, about 5minutes. Fold the cooled chocolate/raisin mixture into the egg mixture, stirring well to combine. Pour the mixture into thetart cases and bake at a150C for about 50 to 60minutes or until starting tofirm up Allow to cool completely andserve. Serve with fresh pouringcream.

CHOCOLATE TARTWITH RAISINS(makes one large, 30cm tartor two smaller ones)

Sweet pastry250g salted butter125g white sugar1 whole egg470g cake flour5ml baking powder1 egg yolk, lightly whisked

Whisk the butter, sugar andwhole egg together. Add the flour and bakingpowder and bring the pastrytogether by kneading it slightly. Using your hands, thinly linethe tart cases with the pastry.You wont use the wholeamount of pastry and canfreeze the extra. Using a fork, dock or prickthe base and sides of the tartcases. Place the tart cases inthe fridge to rest for at least30minutes. Bake blind, in a preheatedoven of 150C for 30 minutes.Then remove the tart casesfrom the oven, then lightly

PHOTOS: KAREN EDWARDS/KAREN E PHOTOGRAPHY