Hartford House

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Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Filtering by Tag: Brookdale Health Hydro

Brookdale's Asparagus & Strawberry Salad Recipe

Asparagus and Strawberry Salad with Chilli Line Dressing / Brookdale Health Hydro (p)

Asparagus and Strawberry Salad with Chilli Line Dressing / Brookdale Health Hydro (p)

Asparagus & Strawberry Salad with Chilli Line Dressing

Serves 6

Ingredients:

  • 300 g packet mixed salad leaves [rocket, baby spinach, watercress]
  • 1 cos lettuce, broken up
  • 250 g strawberries, cut in quarters
  • 1 yellow pepper, thinly sliced
  • 100 g snap peas
  • 100 g asparagus tips, blanched
  • 2 carrots, julienned
  • 1 cucumber, de-seeded and thinly sliced on the diagonal or strips
  • 6 red spring onions, chopped or sliced lengthways or one red onion thinly sliced sugared almonds handful of alfalfa sprouts or micro greens
  • Sugared Almonds

Ingredients:

  • 200 g whole almonds a few drops of water
  • 60 ml icing sugar

Method:

  1. Preheat oven to 180 degrees. 
  2. Sprinkle nuts with a little water. 
  3. Toss with icing sugar. 
  4. Place them on a baking tray and bake until golden for about 15 minutes. 
  5. Shake the tray frequently. 
  6. Cool well before storing in a sealed container and use when ready to serve.

Method:

  1. Assemble salad ingredients on flat platter or salad bowl.
  2. Drizzle dressing over salad or serve separately in a ramekin.
  3. Sprinkle with nuts just before serving the salad. 
  4. Garnish with fresh edible flowers.
  5. Chilli Line Dressing

Ingredients:

  • 80 ml sweet chilli sauce
  • 25 ml plain low fat yoghurt
  • 20 ml mayonnaise
  • 2 limes, juiced herb salt and ground black pepper
  • 30 ml Italian parsley chopped or mint or coriander

Method:

  1. With a whisk, mix together all dressing ingredients. 
  2. Adjust seasoning. 
  3. Stir in chopped parsley.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

Brookdale's Baked Oats with Cinnamon Crusted Apples Recipe

Baked Oats with Cinnamon Crusted Apples / Brookdale Health Hydro (p)

Baked Oats with Cinnamon Crusted Apples / Brookdale Health Hydro (p)

Baked Oats with Cinnamon Crusted Apples

Baked oats with cinnamon crusted apples. I add cinnamon to as much as possible; it got me through three days of no coffee! I loved the crusted-apples suggestion. I may use it for a light-dessert option - a new take on apple crumble.

Serves 8

Ingredients:

  • 750 ml oats
  • 15 ml baking powder
  • 5 ml ground cinnamon
  • 62,5 ml raisins [optional]
  • 250 ml skim milk
  • 125 ml olive oil
  • 2 eggs
  • 62,5 ml brown sugar
  • 62,5 ml flaked almonds

Method:

  1. Mix together the dry ingredients and raisins. 
  2. Whisk together the skim milk, olive oil, eggs and brown sugar. 
  3. Pour the wet mixture into the dry mixture and stir well.
  4. Pour into greased baking or casserole dish (17 x 26 cm) and allow it to stand overnight.
  5. Sprinkle with flaked almonds and a little extra cinnamon.
  6. Bake @ 180 degrees for 20 minutes.
  7. Portion into squares.
  8. Serve with baked cinnamon crusted apples and low fat plain yoghurt.

Cinnamon Crusted Apples

Ingredients:

  • 125 ml castor sugar
  • 4 small apples
  • 3 egg whites

Method:

  1. Mix the cinnamon and castor sugar together.
  2. Dunk the apples into the egg white and toss into the cinnamon and sugar. 
  3. Bake at 180 degrees for 30 - 40 minutes until the apple is soft.
  4. Serve with baked oats and low fat plain yoghurt.

Although any type of oats will do, the healthiest option to use in this recipe would be whole rolled oats. These contain more fibre and nutritional value than the processed and instant varieties of breakfast oat porridges. (Whole rolled oats are perfectly round, as opposed to irregular in shape. They will offer increased sustainability, as well as extra crunch!)

Please post your comments and any food-related questions below. I look forward to hearing from you. 

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

 

Brookdale's Beetroot with Fresh Orange Segments & Mint Recipe

Beetroot with Fresh Orange Segments and Mint / Brookdale Health Hydro (p)

Beetroot with Fresh Orange Segments and Mint / Brookdale Health Hydro (p)

Beetroot with Fresh Orange Segments & Mint

Serves 4 - 6

Ingredients:

  • 6 - 8 medium size beetroot
  • 4 oranges peeled and segmented
  • 5 ml sesame seeds, toasted

Method:

  1. Boil beetroot with the skin on until tender. 
  2. Allow to cool then peel and cut into quarters.
  3. Spoon beetroot onto a salad platter and top with orange segments and drizzle with dressing and finish off with zest of orange and fresh mint and sesame seeds.

Dressing

Ingredients:

  • 2 oranges juice and zest sprigs of fresh mint leaves, chopped
  • 45 ml rice vinegar
  • 60 ml olive oil
  • 5 ml sesame oil
  • brown sugar or honey to taste
  • herb salt and ground black pepper

Method:

  1. Whisk all dressing ingredients together.

Please post your comments and any food-related questions below. I look forward to hearing from you. 

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

 

Brookdale's Mixed Berry & Almond Polenta Cake Recipe

Mixed Berry and Almond Polenta Cake / Brookdale Health Hydro (p)

Mixed Berry and Almond Polenta Cake / Brookdale Health Hydro (p)

Mixed Berry & Almond Polenta Cake (Wheat-Free)

Wheat-free mixed berry, almond and polenta cake specifically for those who are gluten intolerant but ideal for all palates. I like it served in a new-age, stylish tin cup.

Makes 15 espresso cups or 1 spring-form tin

Ingredients:

  • 6 eggs separated (keep the yolks for mayonnaise or scrambled eggs)
  • 140 g butter
  • 140 g castor sugar
  • 140 g ground almonds
  • 250 g fat free cottage cheese
  • 75 g mixed frozen berries
  • 25 g polenta

Method:

  1. Whisk egg whites until stiff
  2. Cream butter and sugar together then add other ingredients together and lastly fold in egg whites.
  3. Spoon into greased espresso cups or ramekins or one lined and greased spring form tin [23 cm].  
  4. Place cups / ramekins into a roasting tray and pour water into the tray until it reaches halfway up the cups.
  5. Bake at 180 degrees until light brown 30 - 40 minutes. 
  6. Serve warm and dust with icing sugar and berry coulis.

Berry Coulis

Ingredients:

  • 250 g mixed fresh berries
  • 25 ml honey

Method:

  1. Place berries and honey into a food processor and blitz. 
  2. Spoon over cooked dessert and dust with icing sugar.

NOTE: Berries are near the top of the list of foods rich in anti oxidant boost. Combining red, blue and purple varieties will certainly add a nutritional boost to any meal or desert.

Please post your comments and any food-related questions below. I look forward to hearing from you. 

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

 

Brookdale's Ostrich Moussaka Stack Recipe

Ostrich Moussaka Stack / Brookdale Health Hydro (p)

Ostrich Moussaka Stack / Brookdale Health Hydro (p)

Ostrich Moussaka Stack with a Lemon Herb Yoghurt Drizzle

Ostrich moussaka stack with a lemon-herb yoghurt drizzle. Ostrich is lean and easy to digest. It is fast becoming available in our local groceries stores. I could eat yoghurt breakfast, lunch and dinner so I like the fact that it is used in many of the recipes - so much better than a lemon-butter sauce.

Serves 4

Ingredients:

  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • 30 ml beef stock powder
  • 350 g ostrich mince
  • 2 medium tomatoes, roughly chopped
  • 2,5 ml ground cinnamon
  • 2,5 ml ground nutmeg
  • 250 ml beef stock [extra]
  • 60 ml fresh Italian parsley, chopped
  • 60 ml fresh basil, chopped
  • 2 medium size brinjals, sliced length-ways (discard two outside pieces)
  • 2 small red peppers, quartered herb salt and black pepper

Method:

  1. Combine onion, garlic and stock in a medium size saucepan and cook until soft. 
  2. Add mince, tomatoes and spices and stir until mince is browned.
  3. Add extra stock and bring to the boil allow to simmer until liquid is absorbed. 
  4. Remove from the heat and stir in the fresh herbs.
  5. Rub brinjals and peppers with a little olive oil.
  6. Place on a hot griddle pan until browned and softened.
  7. When ready to eat, make the stack combining brinjal, peppers and cooked mince on a serving plate, drizzle with lemon herb yoghurt and top with fresh rocket leaves.

Lemon Herb Yoghurt Drizzle

Ingredients:

  • 250 ml plain low fat yoghurt
  • 15 ml lemon zest, freshly grated
  • 30 ml lemon juice
  • 30 ml Italian parsley, finely chopped herb salt and black pepper
  • 150 g fresh rocket leaves

Method:

  1. Combine all ingredients. 
  2. Serve topped with fresh rocket leaves. 

Brinjals are very low in fat and calories, but a good source of soluble fibre and B-vitamins. They will add low caloric value, but high nutritional value to any meal!

Please post your comments and any food-related questions below. I look forward to hearing from you. 

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

 

Brookdale's Roasted Vegetable Cottage Pie Recipe

Roasted Vegetable Cottage Pie / Brookdale Health Hydro (p) 

Roasted Vegetable Cottage Pie / Brookdale Health Hydro (p) 

Roasted Vegetable Cottage Pie with Sweet Potato Mash

Roasted-vegetable cottage pie with sweet-potato mash is an interesting twist to this age-old dish. I like to add chickpeas too.

Serves 4-6

Ingredients:

  • 1 red onion, cut into wedges
  • 1 red pepper, de-seeded and cut into cubes
  • 200 g patty pans, cut into quarters
  • 200 g baby marrows, cut into chunks
  • 1 small butternut, cut into small cubes
  • 2 medium brinjals, cut into small cubes
  • 100 g baby corn, cut into chunks olive oil herb salt and ground black pepper
  • 500 ml chick peas, cooked

Method:

  1. Rub all the vegetables, except butternut, with olive oil and salt and pepper.
  2. Spread on a roasting tray and roast @ 180 degrees until cooked. 
  3. Place butternut on a separate tray as will need to cook for a little longer. 
  4. Toss cooked vegetables with homemade tomato sauce.
  5. Add chickpeas.
  6. Spoon vegetables into a casserole dish (17 x 26 cm).
  7. Top with sweet potato mash.
  8. Sprinkle with grated parmesan cheese.
  9. Bake @ 180 degrees for about 20 - 30 minutes until a light colour on top. 
  10. Serve with a simple salad.

Method:

  1. Toss patty pans in the dressing and allow to stand for 20 minutes before serving. 
  2. Add the tomatoes and sprinkle with the lemon zest, salt and pepper.
  3. Spoon on to a salad platter.
  4. Sprinkle with the fresh chopped herbs.

Ingredients:

  • Tomato Sauce
  • 1 onion, finely chopped
  • 2 cloves garlic
  • 30 ml tomato paste
  • 2 x 400 g tins whole peeled tomatoes, chopped
  • 15 ml basil, chopped herb salt and ground black pepper sugar to taste

Method:

  1. In a saucepan sauté onions and garlic in olive oil, then add tomato paste, chopped tomatoes and seasoning. 
  2. Allow to simmer for 30 minutes.
  3. Stir in chopped basil.
  4. Swrrt Potato Topping
  5. 5 large sweet potatoes, peeled and cubed herb salt and ground black pepper milk a little butter
  6. 15 g parmesan cheese, grated
  7. Place sweet potatoes in a saucepan, cover with water and cook until very soft. 
  8. Drain water and mash. 
  9. Can add little butter and milk - but often already nice and soft. 
  10. Check seasoning.

Sweet potatoes are a starchy root vegetable, a rich source of flavonoid antioxidants, vitamins, minerals and dietary fibre that are essential for optimal health. They are a storehouse of starch, a complex carbohydrate which raises blood sugar levels less slowly in comparison to simple sugars. This is ideal for diabetics, athletes, and busy individuals who would benefit from sustained food energy!

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

Brookdale's Vegetable & Bean Lasagne Recipe

Vegetable and Bean Lasagne / Brookdale Health Hydro (p)

Vegetable and Bean Lasagne / Brookdale Health Hydro (p)

Vegetable and Bean Lasagne

Lasagne - think vegetable and bean which can be made with corn or rice pasta for those who are gluten intolerant. I’m going through a bean phase and returned from my recent American trip with a variety of packets for my sous chef, Elaine Boshoff, and me to work with.

Serves 4 - 6

Vegetable Sauce

Ingredients:

  • 5 ml olive oil
  • 2 red onions, finely chopped
  • 10 ml garlic, crushed
  • 250 g button mushrooms, sliced
  • ½ red pepper, seeded and chopped
  • 200 g baby marrow, sliced and roasted
  • 2 brinjals cubed and roasted
  • 410 g red kidney or canneloni beans, cooked
  • 6 tomatoes, peeled and chopped
  • 125 ml vegetable stock
  • 5 ml fresh oregano, chopped herb salt and freshly ground black pepper
  • 500 g spinach, washed and roughly chopped
  • 200 g instant lasagne sheets (corn and rice pasta for gluten free)

Directions:

  1. Preheat the oven to 180 degrees and roast the brinjal, baby marrow, mushrooms and red pepper, rub with a little olive oil and seasoning and roast for about 10 minutes until tender.
  2. Heat the oil in a sauce pan. 
  3. Add onions and garlic and cook for 5 minutes. 
  4. Add tomatoes, vegetable stock and allow to simmer until tomatoes have softened. 
  5. Stir in the roasted vegetables, beans and herbs. 
  6. Simmer for 10 minutes. 
  7. Lastly stir in chopped spinach into vegetable sauce and allow to wilt in the hot sauce.

Bechamhel Sauce

Ingredients:

  • 30 ml butter
  • 60 ml cake flour
  • 500 ml skim milk herb salt and freshly ground black pepper
  • 30 - 40 g parmesan cheese, grated
  • 8 calamata olives, pitted and chopped
  • 15 ml fresh oregano, chopped

Directions:

  1. Melt butter in a saucepan, add flour and brown.
  2. Remove from the heat and slowly whisk in the skim milk, return to the heat, stirring and allow sauce to thicken. 
  3. Season to taste. 

To assemble:

  1. Pour half of the béchamel sauce into the bottom of casserole dish about 17 x 26 cm then cover with lasagne sheets then vegetable sauce over the lasagne sheets. 
  2. Cover with a layer of lasagne sheets. 
  3. Finish off with the balance of the béchamel sauce. 
  4. Sprinkle with parmesan, olives and oregano.
  5. Bake in a pre-heated oven @ 180 degrees for 30 - 40 minutes until golden in colour. 
  6. Serve hot with a simple salad.

Beans offer brilliant nutritional value! They are a source of carbohydrate and protein, as well as fibre and numerous vitamins and minerals including iron, folic acid, and magnesium. Although it’s quicker to use them straight from a can, tinned varieties are higher in sodium (salt) than the packet alternatives. Cooking them yourself is thus beneficial for those on a salt-restricted diet. Alternate with canned and fresh beans, as well as different types of beans for healthy variety!

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

Brookdale's Whole Wheat Scones Recipe

Whole Wheat Scones / Brookdale Health Hydro (p)

Whole Wheat Scones / Brookdale Health Hydro (p)

Whole wheat scones served with avocado, pumpkin seed pesto and smoked salmon.

Whole Wheat Scones

Makes 12 small scones

Ingredients:

  • 250 g nutty wheat flour/brown bread flour
  • 250 g cake flour
  • 10 ml baking powder
  • 125 g butter
  • 125 ml brown sugar
  • 500 ml plain yoghurt or maas

Method:

  1. Mix together all dry ingredients. 
  2. Rub butter into dry ingredients to resemble fine bread crumbs. 
  3. Make a well in the middle of the mixture and fold in the yoghurt or maas so that it forms a soft dough.
  4. Lightly press out dough on a floured surface and use a scone cutter to cut out the shapes.
  5. Place on a greased baking tray and bake @ 200 degrees for 10 - 15 minutes.

Serving Suggestions:

Breakfast

Serve with sliced avo, low fat cottage cheese, Pumpkin Seed Pesto (see below) and smoked salmon.

Morning / Afternoon Snack  

Serve with low fat cottage cheese and honey.

Pumpkin Seed Pesto

Makes a small jar +- 300 ml

Ingredients:

  • 250 ml pumpkin seeds, lightly toasted
  • 3 - 4 cloves garlic ground organic salt and pepper extra virgin olive oil

Directions:

  • Place pumpkin seeds on a baking tray and toast at 180 degrees for 10 minutes or until you hear the seeds starting to pop. Allow to cool.
  • Blend together ingredients.
  • Add enough olive oil to form a paste.
  • Spoon the pesto into a sterilised jar, making sure olive oil covers the pesto to act as a seal. 
  • Refrigerate once opened and keep sealing with a little olive oil after you have used it.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za