Spring into the new season with good food and fresh zest
Spring is here and with it the promise of new beginnings and a fresh start. Finally, we can start awakening to warmer temperatures, enjoy the most beautiful sunrises, and gentle evening breezes as well as some of the freshest, seasonal ingredients.
If winter was all about warming foods that comfortingly guided your well-gloved hands through the cold, then spring is about stripping to lighter clothes and strappy sandals that show off freshly manicured toes. Longer, balmier days spent with loved ones, revelling in nature, and fuelling yourself with energy and zest ready for the approaching summer.
This is the season for feeling good, looking good and eating good. Grace Stevens, award-winning TV chef, confectionery connoisseur, and professional baker - shares her tips and tricks, as well a selection of her much-loved recipes to help celebrate the new season in all its fabulous glory. Guaranteed to put a spring in more than just your step.
Grace’s top 3 ways to lace your meals with spring
1. Smell the scent of spring
Aromas play a central role in our perception of food. This is the first spring after a few years where we are finally mask free and able to inhale the fresh fragrance of spring. I absolutely love to see how my garden comes to life at this time, with all the spring bulbs that I planted in Autumn beginning to blossom and bloom.
Don’t be afraid to bring these outside smells and flavours indoors, into your homes and into your kitchen. This is the ideal time to experiment with fragranced baking, incorporating a combination of zesty, citrus flavours in your batters. Not only does it create an intoxicating aroma, but it is also an unexpected flavour explosion in the mouth.
2. Foster a fondness for fresh fruits
Fruity flavours always pop in springtime, and I love how light and fresh they are on the palate. Although I have always associated lemon verbena with spring, as well as dainty freesias and juicy raspberries, I am very much inspired by the new spring produce on the shop shelves which gives me so many ideas for new dishes.
Including fruits into your meals doesn’t have to be a scientific trial and error either. Simple things like adding a handful of fresh blueberries to a vanilla cake or muffin batter or tossing some raspberries into a fresh salad can do wonders for elevating a dish.
3. Add vibrancy to the look and taste
Spring is such a beautiful season in that it slowly but happily prepares you for the hot summer days ahead. I really like the brightness of a spring day; it is such a contrast to the dull and dreary winter and definitely inspires me to use lighter, but brighter hues in my dishes.
I like to start cooking earlier in the morning when it’s warmer and sunnier, and I seem to be far more productive. I also draw inspiration from everything and anything around me – from the burst of colour on my nails to the pretty patterns on my summer dress.
In the kitchen, I love nothing more than to dust a salad with some fresh micro greens, splash a generous squeeze of lemon to a tart, or shell some springtime garden peas on the side of a plate to really help savour that spring sentiment for a little longer.
Grace’s top 3 spring-time recipes
Baked cheesecake with roasted raspberry coulis
A baked cheesecake is the ultimate crowd pleaser and a real classic. The roasted raspberry coulis takes it up a notch, adding indulgence and a much-needed tang that cuts through the rich body of the cheesecake. I like to make an extra batch of the coulis and keep it in the fridge, to swirl into yogurt or pour over ice cream.
Caramelised onion and rosemary focaccia
If you’re not quite ready to let go of the cold winter, then this rustic focaccia is the one for you. Bake a huge batch and enjoy it in the cooler evening with a fresh salad on the side. The sweet, stickiness of the caramelised onion pairs so well with the lemony flavours of rosemary.
Vanilla sponge with Jasmine buttercream
Nothing can beat a simple but delicious vanilla sponge. To add a tinge of sweet and floral springtime aroma, I turn to jasmine. The trick here is to steep the beautiful flowers in a simple sugar syrup and let it simmer for about thirty minutes. Strain and let cool slightly before combining into the buttercream and you have a sumptuous end to a springtime meal.
For more delectable recipes, online tutorials, shop, and live classes visit www.gracestevens.co.za or follow her on Grace_stevenschef or Facebook grace_stevenschef
RECIPES
New York-Style Cheesecake By Grace Stevens - Pictured here top.
Servings: 8 to 10
Prep Time: 30 Minutes
Cook Time: 1 Hour 55 Minutes
Total Time: 2 Hours 25 Minutes, plus at least 8 hours to cool
CRUST
• 150 g crushed tennis biscuits/Marie biscuit
• 50g ginger biscuits
• 70 g unsalted butter, melted
• 30ml sugar
• 1ml salt
FILLING
• 900 g full cream cream cheese, at room temperature
• 400 g castor sugar
• 45ml flour
• Zest of one lemon
• 10ml fresh lemon juice
• 2ml salt
• 6 large eggs
• 120 g sour cream
24cm Spring form pan; Heavy-duty aluminium foil, roasting pan big enough in which to place spring form pan.
TOPPING
Roasted Berry Coulis (Make ahead)
• 450g berries
• 10ml castor sugar
• 3ml vanilla extract
Crust
1. Preheat the oven to 180°C and set an oven rack in the lower middle position. Wrap a 23- or 25-cm spring form pan with one large piece of heavy-duty aluminium foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil. Spray the inside of the pan with non-stick cooking spray.
2. In a medium bowl, combine the tennis biscuit crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the bottom of the prepared pan. Bake the crust for 10 minutes. Remove the pan from the oven and set aside.
3. Reduce the oven temperature to 160°C (130°C fan). Boil a kettle
4. Make the filling: In the bowl of an electric mixer fitted with the paddle attachment , beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Add the lemon zest, lemon juice, and salt. Beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix.
5. Check to make sure your oven has cooled to 160°C (130°C). Set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about ¾ up the side of the cake pan.
6. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes (The centre should wobble just a bit when the pan is nudged; it will continue to cook as it cools).
7. Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the spring form pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
8. Make the Berry Coulis: Place all ingredients in a roasting dish and roast at 180°C for 20 to 25 minutes. Strain through a sieve and set aside.
9. For serving: Slice with a sharp knife, wiping the knife clean between slices. Serve with berry coulis.
10. Storing: The cheesecake can be made and stored in the spring form pan in the fridge, tightly covered with plastic wrap, up to three days ahead of time.
Caramelised Onion and Rosemary Focaccia By Grace Stevens
• 512g white bread flour
• 10g salt
• 10g fresh yeast (8g instant yeast)
• 500ml water
• Olive oil to line proving bowl
• Flaky salt
• 2 Caramelised onions
• 2 springs of Rosemary
Method:
1. In a large bowl, combine flour and salt.
2. Dissolve yeast in water.
3. Combine the yeast water with the flour and mix well to form a dough. Knead lightly for 1 to 2 minutes.
4. Cover the dough with olive oil and cover with a damp cloth or cling film. Allow to rise in the fridge overnight or for 1 hour at room temperature.
5. Turn the dough out into a baking sheet and work the dough out to each corner of the tray, leaving dimples in the dough from your fingers.
6. Drizzle more olive oil onto the top of the bread, season with flaky salt and rosemary.
7. Evenly cover the bread with the caramelised onions and allow to rest for 45 mins at room temperature.
8. Preheat an oven to 200֯C
9. Bake for 25 mins or until the top of the bread is golden and pillowy.
10. Serve warm.
To caramelise onions:
Slice two onions into rings.
Fry in a little oil or butter until the onions turn golden brown. Remove from heat and store in the fridge or use immediately.
Vanilla Sponge with Jasmine Buttercream By Grace Stevens
Cake:
• 3 X-large eggs
• 250ml castor sugar
• 250ml full cream milk
• 125g butter
• 440ml flour
• 15ml baking powder
• 5ml vanilla extract
Jasmine Syrup:
• 125ml castor sugar
• 125ml water
• 125ml Jasmine flowers
Buttercream:
• 125g butter
• 300g icing sugar
• 50 ml Jasmine Syrup
• Jasmine flowers to decorate
1. Preheat oven to 180ºC and line two muffin tins
2. Place eggs and sugar and vanilla extract in the bowl of a stand mixer and beat on high until pale and thick.
3. Heat milk and butter until butter is melted. Do not boil.
4. Sift the flour and baking powder.
5. Turn the mixer to its lowest setting and add a third of the flour and a third of the milk, repeat with remaining milk and flour. End with flour.
6. Divide the batter between the muffin tins.
7. Bake for 11 to 12 minutes.
8. Remove from the oven and remove the cupcakes from the tins immediately.
9. Cool on a wire rack.
Jasmine Syrup:
1. In a medium saucepan, heat the sugar and water until the sugar is completely dissolved.
2. Add Jasmine flowers and steep for 10 minutes.
3. Drain Jasmine flowers from syrup and set aside.
Buttercream:
1. Place the butter in the bowl of a stand mixer. Beat with the ‘K’ beater until pale.
2. Add icing sugar and beat well.
3. Add Jasmine syrup and mix until combined.
4. Pipe buttercream onto each cupcake and top with a Jasmine flower to decorate.
Supplied.
