And A Life In Between


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Pizza bread with rosemary, onion and feta

Pizza bread with rosemary, onion and feta

Autumn is my favourite season.  The days are still warm and the evenings have just the right amount of chill.  For me it is the best time for a lazy day outside on the patio, enjoying the last bits of warm weather.  And lunch doesn’t […]

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Taste of the Amalfi Coast – homemade Limoncello liqueur

Taste of the Amalfi Coast – homemade Limoncello liqueur

  In a post from about a year go, titled “Memento“, I wrote a little story about one of my most treasured ornaments brought back from holiday.  It’s these two little ceramic glasses from Italy’s Amalfi Coast.  However, as much as the glasses are a memento in […]

Roasted beef sirloin with bone marrow gravy

Roasted beef sirloin with bone marrow gravy

A few weeks ago it was my work’s annual staff conference. All the staff across the country get together for a weekend of presentations, team building (and definitely some partying)! Safe to say that come Sunday afternoon when the conference ends, you are totally exhausted and just want to go home and rest.

As is always the case, when the conference wrapped up, I bolted for the parking lot and headed home. Upon pulling into the garage at home, I could immediately smell something delicious was on the go. Trust hubby to spoil me with an amazing lunch!  On the menu was beef sirloin roast with bone marrow gravy and some delicious oven roasted vegetables.  Since we have never had a sirloin roast before – leg of lamb is typically the order of the day – I was very keen to try it.  The roast was totally amazing (the meat was done medium) and the flavour did not disappoint one bit.  The bone marrow also added a wonderful richness to the gravy.  YUM!

It’s really a simple, one tray dish (so a plus on washing up afterwards) that will be a crowd pleaser – comfort food at it’s best.  There is only one caution: it might lead to a leisurely afternoon nap!

Roasted beef sirloin with bone marrow gravy

(serves 4)

Ingredients:

4 large marrow bones

100g butternut, cut in cubes

100g pumpkin, cut in cubes

100g baby marrow, cut in chunks

1 red onion, roughly chopped

1 red pepper, chopped in squares

12 baby carrots

1 bulb of garlic, cut in half

1 tbsp mixed herbs (dried rosemary and thyme)

4 tbsp olive oil

800g sirloin roast (tied with butcher’s string so the roast keeps it’s shape nicely during the roasting process)

salt & black pepper

1/2 cup beef stock

Method:

  1.  Pre-heat the oven to 200°C
  2. In a bowl, toss the butternut, pumpkin, baby marrows, red onion, red pepper and carrots with 2 tablespoons olive oil, the mixed herbs and sprinkle with salt and pepper
  3. Place the vegetables in a roasting tray
  4. Add the halved garlic bulbs and the marrow bones.
  5. Rub the sirloin with 2 tablespoons olive oil and season with salt and pepper.
  6. Place the sirloin on top of the vegetables and bake at 200°C for 1 hour
  7. Remove the beef from the roasting tray and rest for 10 minutes (covered in foil)
  8. For the bone marrow gravy, mix the beef stock and drippings from the roasting tray in a bowl and drain off any excess oil.
  9. Squeeze out the roasted garlic and scoop the bone marrow from the bones.  Add to the beef stock and stir in to form a gravy.
  10. Place the vegetables into a serving dish and carve the roast at the table.
  11. Enjoy with the delicious gravy.

Roasted beef sirloin with bone marrow gravy

2017-03-08
: 4

By:

Ingredients
  • 4 large marrow bones
  • 100g butternut, cut in cubes
  • 100g pumpkin, cut in cubes
  • 100g baby marrow, cut in chunks
  • 1 red onion, roughly chopped
  • 1 red pepper, chopped in squares
  • 12 baby carrots
  • 1 bulb of garlic, cut in half
  • 1 tbsp mixed herbs (dried rosemary and thyme)
  • 4 tbsp olive oil
  • 800g sirloin roast (tied with butcher's string so the roast keeps it's shape nicely during the roasting process)
  • salt & black pepper
  • 1/2 cup beef stock
Directions
  • Step 1 Pre-heat the oven to 200°C
  • Step 2 In a bowl, toss the butternut, pumpkin, baby marrows, red onion, red pepper and carrots with 2 tablespoons olive oil, the mixed herbs and sprinkle with salt and pepper.
  • Step 3 Place the vegetables in a roasting tray.
  • Step 4 Add the halved garlic bulbs and the marrow bones.
  • Step 5 Rub the sirloin with 2 tablespoons olive oil and season with salt and pepper.
  • Step 6 Place the sirloin on top of the vegetables and bake at 200°C for 1 hour
  • Step 7 Remove the beef from the roasting tray and rest for 10 minutes (covered in foil).
  • Step 8 For the bone marrow gravy, mix the beef stock and drippings from the roasting tray in a bowl and drain off any excess oil.
  • Step 9 Squeeze out the roasted garlic and scoop the bone marrow from the bones. Add to the beef stock and stir in to form a gravy.
  • Step 10 Place the vegetables into a serving dish and carve the roast at the table.
  • Step 11 Enjoy with the delicious gravy.
Chicken and courgette noodles with cottage cheese and basil puree

Chicken and courgette noodles with cottage cheese and basil puree

So, what is the most difficult thing about having a food blog?  That you just want to eat all the time, of course!  Not being blessed with the best of genes (sorry, Mom!) it means that I always have to watch what I eat.  So […]

Love is in the air on this Valentine’s day… 5 memorable moments

Love is in the air on this Valentine’s day… 5 memorable moments

  With Valentine’s Day around the corner, love is indeed in the air!  Hubby and I never make a big fuss of Valentine’s Day; love should after all be celebrated every day.  (However, you know us by now – there should be no doubt that […]

Chargrilled beef with herb dressing and leeks

Chargrilled beef with herb dressing and leeks

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There is something to be said about ‘pure’ food.  I’m not talking organic food per say, but rather about food where the food speaks for itself.  Where the ingredients are shining in their own right. Don’t get me wrong! What is a pasta without a lovely creamy sauce, or a steak without a barbecue sauce?  Yes, I love that too.  But now and then it is nice to celebrate the produce just for what it is.

Like with this chargrilled beef recipe. It’s the beautiful taste of beef, mixed with a flavour explosion of herbs with gherkin, capers, mustard, honey, a bit of acidity from the vinegar, sharpness from the mustard and a hint of sweet from the honey.  Served with leeks.  Oh, not to forget the leeks!  I discovered leeks late in life (only last year to be exact)!  I just love its subtle onion taste! And I really love the taste the broth imparted to the leeks in this recipe – hubby and I really need to come up with another recipe that will celebrate that broth even further!

So try something different; with Valentine’s Day around the corner, this could make a perfect Valentine’s meal in no time at all!  Who knows, love might be in the air!

Chargrilled beef with herb dressing and leeks

(serves 2)

Ingredients:

8 leeks

250 ml white wine

250 ml vegetable stock

1 tbsp olive oil

500g rump steak

salt & pepper to taste

For the dressing:

1 shallot, chopped finely

4 sweet and tangy gherkins, chopped

1 tsp capers, chopped

handful fresh coriander, chopped

handful fresh chives, chopped

2 tsp Dijon mustard

1 tsp honey

1 tbsp red wine vinegar

3 tbsp olive oil

Method:

  1. To make the dressing, combine the chopped shallots, gherkins, capers,  coriander, chives, Dijon mustard, honey, red wine vinegar and olive oil in a bowl.  Stir well, cover and set aside.
  2. Thoroughly wash the leeks.  Trim the hard outer layers off and then cut the leeks in half, lengthways.
  3. Add the white wine and vegetable stock to a deep saucepan and bring to the boil.  Add the leeks and cook for 20 minutes.
  4. Heat up a griddle pan over very high heat.
  5. Cover the steak with olive oil and sprinkle with salt and pepper.  Give it a good rub to make sure the meat is well covered with the oil and seasoning.
  6. Place the beef on the hot griddle pan and grill on each side for 5 minutes (depending on the thickness of your steak, it will be cooked medium).
  7. Wrap the meat in foil and rest for 5 minutes.
  8. The leeks should be ready by now.  Drain from the stock and keep them warm.
  9. After the meat has rested, slice it thinly and spoon over the dressing.
  10. Serve with leeks on the side.

 

Chargrilled beef with herb dressing and leeks

2017-02-09
: 2

By:

Ingredients
  • 8 leeks
  • 250 ml white wine
  • 250 ml vegetable stock
  • 1 tbsp olive oil
  • 500g rump steak
  • salt & pepper to taste
  • For the dressing:
  • 1 shallot, chopped finely
  • 4 sweet and tangy gherkins, chopped
  • 1 tsp capers, chopped
  • handful fresh coriander, chopped
  • handful fresh chives, chopped
  • 2 tsp Dijon mustard
  • 1 tsp honey
  • 1 tbsp red wine vinegar
  • 3 tbsp olive oil
Directions
  • Step 1 To make the dressing, combine the chopped shallots, gherkins, capers, coriander, chives, Dijon mustard, honey, red wine vinegar and olive oil in a bowl. Stir well, cover and set aside.
  • Step 2 Thoroughly wash the leeks. Trim the hard outer layers off and then cut the leeks in half, lengthways.
  • Step 3 Add the white wine and vegetable stock to a deep saucepan and bring to the boil. Add the leeks and cook for 20 minutes.
  • Step 4 Heat up a griddle pan over very high heat.
  • Step 5 Cover the steak with olive oil and sprinkle with salt and pepper. Give it a good rub to make sure the meat is well covered with the oil and seasoning.
  • Step 6 Place the beef on the hot griddle pan and grill on each side for 5 minutes (depending on the thickness of your steak, it will be cooked medium).
  • Step 7 Wrap the meat in foil and rest for 5 minutes.
  • Step 8 The leeks should be ready by now. Drain from the stock and keep them warm.
  • Step 9 After the meat has rested, slice it thinly and spoon over the dressing.
  • Step 10 Serve with leeks on the side.

Provençale inspired chicken breasts with roasted tomatoes

Our first trip to Provence was in 2015.  What an adventure it was!  We hired a little car and drove to the villages close to Avignon.  Driving on the right-hand side of the road was quite nerve wrecking, but hubby quickly got the hang of […]

WorkFoodHome is growing

WorkFoodHome is growing

  In my inaugural post for 2017 I promised that this year WorkFoodHome would really showcase the things I am passionate about; more recipes, travel, photography – and hubby of course!  I am therefore very proud to share WorkFoodHome’s brand new look with you all […]

Sundried tomato and anchovy breadsticks

Sundried tomato and anchovy breadsticks

It is lovely when you serve it shortly after baking – just leave it to cool long enough so that it won’t burn your mouth!  We had ours with some lovely Italian cold meats and cheese.  And the wine of course!
Sundried tomato and anchovy breadsticks
 

Sundried tomato and anchovy breadksticks

2017-01-13
: 24 breadsticks

By:

Ingredients
  • Making the bread:
  • 4 cups whitebread flour
  • 2 teaspoons salt
  • 10g instant yeast
  • 4 teaspoons sugar
  • 1 ½ cups lukewarm water
  • 1 tablespoon olive oil
  • For the filling:
  • 4 tablespoons anchovies, roughly chopped
  • 1 cup sundried tomato pesto
  • 1 tablespoon fresh rosemary, chopped
  • 1 cup grated Grana Padano
  • A few grindings of black pepper
  • Poppy seeds, to garnish (optional)
Directions
  • Step 1 Preheat the oven to 200°C.
  • Step 2 In a bowl, add the flour, salt, instant yeast and sugar. Mix well and then add the lukewarm water little by little. Turn the mixture onto a floured surface and knead until you have a smooth dough. Once yo have reached this stage, add the tablespoon of olive oil, and knead that into the dough.
  • Step 3 Place the dough into a large bowl. Sprinkle a little bit of oil the top to stop the dough from sticking and cover the bowl with cling film. Place the dough in a warm place and leave to prove until it has doubled in size.
  • Step 4 Turn out the dough onto a lightly floured surface. Roll it out with a rolling pin until thin and even.
  • Step 5 Spread the sundried tomato pesto over the dough then sprinkle anchovies, the rosemary, the Grana Padano cheese and grind over some black pepper to taste. (Be sure to spread to the edges.)
  • Step 6 Fold the dough in half and form a rectangle.
  • Step 7 Cut off the edges where there is no filling, and then cut the dough into one 2.5 cm strips. Give each strip a slight twist. (You are looking for a loose corkscrew effect.)
  • Step 8 Place your breadsticks on a lightly floured baking tray (keep them slightly apart to leave enough room for them to rise). Brush them with water and then sprinkle over some poppy seeds.
  • Step 9 Leave them to rise until they are twice their size.
  • Step 10 Bake for 15 to 20 minutes until golden and crisp.

 

 

I’m baaaaaaaaaaack!

I’m baaaaaaaaaaack!

Wow, I can’t believe that it has been over four months since my last post!  As the saying goes – time flies when you’re having fun – but for me the past year was more a case of time that flew even though I was […]


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