Cooksister | Food, Travel, Photography

Food, photos & faraway places

  • HOME
  • ABOUT
    • About me
    • Contact me
    • Work with me
    • Legal
      • Copyright notice & Disclaimer
      • Disclosure
      • Cookies and Privacy Policy
    • Press and media
    • Cooksister FAQs
  • RECIPES
    • Recipe Index – by course
    • Baking (savoury)
    • Braai/Barbecue
    • Breakfast & brunch
    • Christmas
    • Dessert
    • Drinks
    • Eggs
    • Fish
    • Gluten-free
    • Leftovers
    • Meat
    • Pasta & rice
    • Poultry
    • Pulses
    • Salads
    • Soup
    • South African
    • Starters & light meals
    • Vegan
    • Vegetables
    • Vegetarian
  • RESTAURANTS
    • British Isles restaurants
    • Dubai restaurants
    • France restaurants
    • London restaurants
    • Montenegro restaurants
    • New York restaurants
    • Pop-ups and supperclubs
    • Serbia restaurants
    • Singapore restaurants
    • South Africa restaurants
    • Sweden restaurants
    • Switzerland restaurants
    • USA restaurants
  • TRAVEL
    • All my travel posts
      • Austria
      • Belgium
      • Canada
      • Dubai
      • Cruise ships
      • France
      • Germany
      • Greece
      • Grenada
      • Hong Kong
      • Hotel reviews
      • Italy
      • Israel
      • Jersey
      • Mexico
      • Netherlands
      • Norway
      • Portugal
      • Singapore
      • Ski & snow
      • South Africa
      • Spain
      • Sweden
      • Switzerland
      • UK
      • USA
      • Wales
  • PORTFOLIO
    • Freelance writing portfolio
    • Speaking and teaching
    • Photography portfolio
    • Buy my photos

Spring greens with blue cheese

by Jeanne Horak on January 30, 2012 11 Comments in Gluten-free, Vegetable side dishes, Vegetarian

SpringGreensBlueCheese © J Horak-Druiff 2012

 

Predictions.  What is it about them that the human race simply cannot resist??  Nostradamus made a career out of making them.  Generations of scarf-swathed women in heavy black eyeliner with cards or crystal balls or tea-leaves have made a good living out of them (or got condemned to death on account of being a witch – not a great career move!).  The entire betting industry rests upon our belief that we can make accurate predictions – as does much of the global financial market.  The hot topic of discussion this year has been the ancient Maya civilisation’s alleged prediction that the world will end this year on 21 December (no need to bother with sending out Christmas cards, then), not forgetting that 2011 saw two predicted and unrealised World Endings.  In fact, for a race so totally obsessed with making predictions, we seem to be phenomenally bad at it.

Take or example my lovely friend C. who is currently visiting us from South Africa.  She turned forty earlier this month and, clearly far more organised than me, she had already had her 40th birthday wine bought and cellared for a few years.  Looking at her and her friends’ drinking habits at the time, she predicted that buying a few magnums of one of South Africa’s flagship full-bodied red wines (Kanonkop Paul Sauer) would be just the ticket and that they would all get pleasantly merry on this wine at her 40th.  What she did not predict was that by the time her 40th birthday rolled around, her friends would be either pregnant, nursing, teetotal, health freaks or suffering from gout or such delightfully middle-aged complaints.  “Nobody drinks red wine any more! Who saw that coming?” she wailed in despair. So, not wanting to open these pricey magnums unnecessarily, she managed to rally enough support to finish nearly one bottle… and the rest remain cellared.  For her 50th, she has already bought some Hamilton Russell Pinot Noir, hoping that by then at least some of her friends can be persuaded to drink pale red wine.

 

SpringGreensRaw1

 

As the song says, it goes to show you never can tell.  For example, I would never have predicted in 1997 that I would meet the man I was to marry within a year (after many years of kissing all manner of frogs!!).  And in 1998, having met him, I predicted a career in academia for myself and possibly a move for us both to Cape Town where we would live in a tiny but stylish cottage on Ocean View Drive in Sea Point. What I did not predict was our departure two years later for the UK and the fact that we sort of forgot to go home. I could never have predicted that said man would have me graduate from eating sickly-sweet korma curry to considerably hotter green Thai curries and chipotle-flavoured dishes. Or that I would overcome my long-term dislike of beetroot and raw tomatoes, or that I would become an enthusiastic consumer of green leafy vegetables.

To be fair, when I was growing up, South Africa was not exactly a hotbed of exotic vegetables.  Green leafy vegetables meant white cabbage (OK, so not exactly green, but at least a brassica!) or spinach.  Or at least what was sold to us as spinach, but that upon subsequent reasearch turned out to be Swiss chard! And when I first arrived in the UK, my views on the matter did not initially change much.  Cabbage was great when eaten raw in coleslaw, and spinach was good because you could make creamed spinach which did not taste too vegetabley at all.  But no way was I loading up my plate with piles of limp, unidentified green leaves! And besides, who knew what to do with kale, cavolo nero or collard greens?  And what the hell were “spring greens” anyway, resembling nothing more than a loose collection of the leaves from the outside of a cauliflower – the ones I would normally discard!

Aaah, how wrong I was.  I think the thin edge of the wedge was savoy cabbage, because I had at least heard of it and it had the familiar element of “cabbage” in its name.  But from savoy cabbage it was not a million miles to curly kale – and all of these leaves have now become trusted friends and frequent guest stars on my dinner table.  The particular cultivar group to which spring greens belong is called Brassica Oleracea Acephala, or the “headless” Brassicas, to which kale and collard greens also belong.  The name refers to the fact that none of these plants form compact “heads” of leaves in the way that cabbage or Brussels sprouts to, but rather a loose collection of leaves.  This loose arrangement of leaves means that each leaf gets full exposure to the sun and elements, which results in greener, coarser leaves than a cabbage.  The tough leaves and strong taste are off-putting to some people, but the benefits are that the leaves are particularly rich in Vitamin C, folic acid, iron and dietary fibre.

Although I sometimes simply steam them and add butter and salt afterwards, on this occasion I made them a little indulgent with the addition of blue cheese and cream… and I predict that you are going to love it!

Here are some other vegetable side dishes from blogs for you to try:

  • Kalyn’s roasted carrots with mushrooms and thyme
  • Michelle’s caramelised onions
  • Margot’s sesame ginger honey glazed carrots
  • Meeta’s spiced Indian cabbage and fennel

SpringGreensCollage

 

SPRING GREENS WITH BLUE CHEESE (serves 2-3)

Ingredients:

4 cups of spring greens, sliced
25-50g Gorgonzola or similar blue cheese (depending on how cheesy you like it)
4 Tbsp double cream
salt and black pepper to taste

Method:

Wash the spring greens thoroughly and slice them into 1cm strips. Keep the thicker pieces of stem and centre spine to one side.  Bring a small pot of water to the boil and place a steamer over it.  Place the pieces of stem and spine in the steamer, covered, for about 2 minutes on their own before adding the leaves.  Steam for about 5 minutes in total, until the leaves and stems are wilted and softening but not soggy.

In the meanwhile, warm a large bowl.  Remove the greens from the steamer to the warmed bowl.  Crumble the blue cheese over the greens, add the cream and stir to mix until the cheese has all melted.

Check for seasoning and add salt and black pepper to taste – go easy on the salt as the cheese itself is salty.  Serve hot.

 

P2P_badge-SomersetDid you miss our our super-successful  Tuscany Plate to Page workshop last October? Well, registrations are open for Plate to Page Somerset due to be held in the UK in Spring 2012!  Have a look at the programme, details about  accommodation, and if it looks like something you’d like to attend, register here – but hurry: places are limited to 12. It would be great to see you there!

 

 

 

 

More deliciousness for you!

  • Bantam of the Opera – the EoMEoTE#4 round-upBantam of the Opera – the EoMEoTE#4 round-up
  • Munich Oktoberfest 2004 – Part IIIMunich Oktoberfest 2004 – Part III
  • L’Atelier de Joel Robuchon, London [CLOSED]L’Atelier de Joel Robuchon, London [CLOSED]
  • Glas restaurant [CLOSED]Glas restaurant [CLOSED]

Never miss a Cooksister post

If you enjoyed this post, enter your e-mail address here to receive a FREE e-mail update when a new post appears on Cooksister

I love comments almost as much as I love cheese - so if you can't leave me any cheese, please leave me a comment instead!

« Saturday Snapshots #179
Saturday Snapshots #180 »

Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. nina says

    January 31, 2012 at 3:15 am

    You’re right! Who knows where life will take us, might as well enjoy the ride. Love the idea of Blue cheese on greens, I think it will go down as a main course in my home at the moment.

    Reply
  2. Firefly says

    January 31, 2012 at 7:29 am

    I often love to see you food and wish I could try making or at least tasting it. Today… not so much. But its not you, its me. LOL!

    Reply
  3. Simone says

    January 31, 2012 at 8:00 am

    Ah yes predictions!! I lost count of the number of times the world was supposed to end already. I’ve never been good at predicting anything so I generally don’t bother although I can sort of predict that this spring green dish is just the thing I would love!!

    Reply
  4. Jenn says

    January 31, 2012 at 8:08 am

    Lovely recipe! I think I might try this with kale actually… I haven’t given up on kale yet and I think I need just the right recipe to realize I love it 🙂

    Reply
  5. Sylvie @ Gourmande in the Kitchen says

    January 31, 2012 at 10:00 am

    I think we like predictions b/c we like to think that we have order and knowing what to expect makes us feel more in control of our lives. Funny how it never works out that way and life always manages to throw you a few curve balls.

    Reply
  6. Móna Wise says

    January 31, 2012 at 12:10 pm

    You know – If I were your friend with all that wine stashed I think I would be recruiting some new friends!
    Life takes very unusual twists and turns Jeanne. We are no where near ‘where’ we thought we’d end up, stylish cottage to boot, but happiness seems to have found us so we are staying put!

    Reply
  7. bellini says

    January 31, 2012 at 1:26 pm

    I predict this salad will appear one night in my kitchen.

    Reply
  8. Colleen Shumway says

    February 1, 2012 at 12:20 am

    I’m not sure that I have had spring greens before… Or have I? It’s hard to say, I don’t really know the difference between most basic-leaved vegetables. This seems like a pretty good recipe though, thanks for sharing. I predict that I might just try it!

    Reply
  9. Rosa says

    February 1, 2012 at 9:09 am

    That dish looks and sounds amazing! What a mouthwatering combination.
    Cheers,
    Rosa

    Reply
  10. nuvali restaurants says

    February 3, 2012 at 4:11 am

    Oh this looks good. very nutritious and at the same time delicious.
    Alvin

    Reply
  11. mjau.Qi says

    February 3, 2012 at 8:26 pm

    love thos recipe! thank you!

    Reply
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Never miss a Cooksister post!

Enter your address to subscribe via e-mail

Search over 500 recipes

Recently on Cooksister

  • Roasted Brussels sprouts with chorizo & hazelnuts
  • Myristica Grenadian supperclub
  • 8 favourite Singapore food experiences
  • Sticky spiced plum upside-down cake and 16 years of blogging
  • IT restaurant
  • Plum and peach flapjack crumble [GF]
  • The White Horse Inn, Sutton
  • Patron Cave a Manger (Review)

Archives by month

Archives by category

Popular posts

Peppermint Crisp fridge tart - a South African treat
Oxtail and red wine potjie
Gem squash 101: how to find them, how to grow them, how to eat them!
Roosterkoek - a South African braai essential
Jan Ellis pudding - a classic South African dessert
How to sautée Brussels sprouts

Featured on

Also available on

cooksister

Jeanne | Stylish food & travel


Are you a cook... or a baker?
I fall firmly into

Are you a cook... or a baker? 
I fall firmly into the "cook" category. Baking is too precise, too fiddly - and best left to those with an affinity for it, I always say! But every now and then, only a cake will do. Say, for example... when you celebrate your blog's SIXTEENTH birthday!! 🎉🍾 Yes, last month Cooksister.com turned sweet sixteen, and to celebrate I baked this sticky spiced plum upside down cake. It's a very forgiving recipe and it's worth every single calorie 😁. Click on the link in my profile to see the recipe or save this post so you can find it later: https://www.cooksister.com/2020/06/sticky-spiced-plum-upside-down-cake.html

"Twenty years from now you will be more disappoint
"Twenty years from now you will be more disappointed by the things that you didn't do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover." - Mark Twain

Anybody else got Lockdown Itchy Feet Syndrome...?? If it isn't an official disorder,  it certainly should be!

I have always been a dreamer, a planner, an explorer. Few things excite me more than stepping onto the soil of a country I have not visited before. When I am going through tough personal times, my go-to self-help therapy has always been to arrange a trip - to throw off the metaphorical bow lines and sail away to a new adventure. 
But then... Corona 😞  I can honestly say that I am enjoying working from home; enjoying having the time to run every day; enjoying cooking proper meals; enjoying my own company; enjoying the lack of FOMO. But OH MAN, I miss travel. 
This image was taken 2 years ago in St George's, Grenada - my first visit to the Caribbean but  certainly not my last. This photo has me dreaming of the day I can throw off those bow lines and travel again... How are you dealing with the lack of travel during this time?

Am I the only one feeling faintly sad at all the S
Am I the only one feeling faintly sad at all the Spring bulbs that were planted last year that have been flowering in parks and public gardens with nobody (or fewer people, anyway...) around to admire them? Spare a thought for the gardeners at Holland's famous Keukenhof who planted SEVEN MILLION bulbs last winter in preparation for the garden's annual 2-month opening... but because of Covid-19 Keukenhof did not open at all in 2020. 
But the good news is that for the first time in its history, Keukenhof was virtually open this year, meaning you can enjoy the best of the Spring flowers virtually, from the comfort of your armchair.  Keukenhof posted an amazing series of videos to their YouTube channel featuring magnificent 360 degree tours of the 2020 flowering bulbs; a run-down of the best photo spots; talks by various Keukenhof gardeners; and even a visit from Spongebob Squarepants!  You can check out their YouTube channel here https://bit.ly/2WWkahW. Or you can visit my blog  https://bit.ly/2zMgrLL  to see more of my Keukenhof images like this one of a river of tulips from when I visited a few years ago.

Have you visited Keukenhof?  What were your favourite Spring flowers? ⚘⚘⚘

When people tell me they don't like Brussels spro
When  people tell me they don't like Brussels sprouts, my inner voice always cries out the same response: oh honey, you're just doing it wrong! Sesame ginger sprouts are nutty, zingy and delicious - the opposite of the overcooked grey stinky sprouts of your youth, and so easy to make! 🔖 Remember to save this post so you can make the recipe later! The recipe is also on my blog - click the live link in my profile. 
For 4 people you need:
500 g Brussels sprouts, trimmed, halved and cooked (I roast mine in a hot oven)
1 x 2cm piece of ginger cut into fine matchsticks
2 Tbsp sesame seeds, toasted
1 Tbsp canola oil
2 tsp toasted sesame oil
Salt & pepper 
Heat the oil in a non-stick pan and fry the ginger till fragrant. Add the sprouts, mix well and heat through. Remove from heat, add the sesame oil, season and serve topped with toasted sesame seeds.

Did you know that 6 February is Waitangi Day, the
Did you know that 6 February is Waitangi Day, the national day of New Zealand? .

I am marking the occasion with this photo was taken just over 3 years ago on the shores of beautiful Lake Pukaki on the South Island, looking across at Mt Aoraki.  I loved my visit and planned the trip completely independently – here are some tips for anybody thinking of visiting the South Island. .
🔖Click “save” to bookmark these tips for later! ➡️ 1) Take more time than you think you need. In a week you will barely scratch the surface of the South Island - I would say 2 weeks is a comfortable amount of time. ➡️ 2) Don’t assume that summer means hot weather! Even in December (the height of summer) temperatures peak at about 21C in Christchurch. Pack layers. ➡️ 3) Do spend time in Queenstown. It is stunning and one of my favourite places I have ever visited – great for hiking in summer, skiing in winter, sailing on the lake, adventure sports and a base for many surrounding natural attractions. ➡️ 4) Take day trips from Queenstown to Milford Sound and the Franz Josef glacier (but be aware that the weather is often not great). ➡️ 5) Take a road trip! The roads are excellent and generally empty – and it means you get to pose in places like the shore of Lake Pukaki 😊 .
Have you visited New Zealand’s South Island?  Would you like to?  Let me know in the comments!

"Don't just stand there, let's get to it: strike a
"Don't just stand there, let's get to it: strike a pose there's nothing to it!" (Madonna)

Nicole Kidman's is both hands on hips. Meryl Streep's is only left hand on hip. Victoria Beckham's is right hip out, left foot forward (and no smile!). Mine started as a joke many years ago - the earliest evidence I have is from 2005 😎 Do YOU have a signature pose? Tell me in the comments or DM me a pic!

This particular pose was struck on the @chateaulhospitalet estate in the Languedoc, looking out over @gerardbertrandwines vineyards all the way to the Mediterranean. You can read all about my stay there now on the blog - click on the live link in my profile

Even if you are not a French speaker as such, you
Even if you are not a French speaker as such, you may be surprised by the number of French words you already know: rendezvous, entrepreneur, souvenir and ricochet need no introduction. All have been adopted into English wholesale, with their original French meaning and spelling. Perhaps they should apply for settled status post-Brexit... But sometimes a word’s literal translation in French bears no resemblance to what the word has come to mean, such as canape. Although we know the word as meaning a small piece of pastry or bread with a savoury topping served at drinks receptions, the literal translation is a decorative antique sofa. When a clever chef first came up with the idea, the topping was thought to sit on the bread or pastry like a person reclining on a sofa, and the snacks came to be known half-jokingly as canapes. Fact! 
I enjoyed these very elegant canapes (LOVED the lacy little potato lattices!) with Code Rouge sparkling wine before a jazz dinner at Gerard Bertrand’s flagship wine estate Chateau L’Hospitalet in the Languedoc.  The dinner was as  spectacular as the canapes and you can read all about it on my blog now – click the live link in my profile above.

The Christmas decorations may be long gone, but Ol
The Christmas decorations may be long gone, but Old Spitalfields Market where this photo was taken is very much open and is one of my favourite London markets. Here are my top tips for visiting Old Spitalfields:

1.  The closest station is Liverpool Street which is only a 5 minute walk from the market.
2. It's open daily, with over a hundred stalls, but on Wednesday the focus is on fashion & on Thursday the focus is on antiques & vintage.
3. The busiest day is Sunday - get there early to beat the crowds!
4. Make sure you sample some of the excellent street food on offer - I love the 8-hour pulled pork bagels from Dirty Bagel, topped with cheese melted by blowtorch in front of your eyes; or the traditional raclette at Abondance.
5. Don't forget to check out the amazing Shoreditch street art in the area around the market, either on a tour or self-guided walk.
6. The Truman Brewery just east of Spitalfields hosts a massive collection of vintage clothes stalls, and more street food - don't miss it!

Thanks @meetakwolff for the 📸

"You're off to Great Places! Today is your day! Yo
"You're off to Great Places! Today is your day! Your mountain is waiting so... get on your way!" (Dr Seuss)

How are you starting the new decade? Staring at the mountains ahead, worrying about how hard they will be to climb and whether your shoes will be comfortable and whether it is going to rain along the way? Or striding confidently towards the mountains ahead, looking forward to the fresh air filling your lungs and the sense of purpose as your legs carry you ever higher, and relishing the prospect of an amazing view from the top?

There is no finer metaphor for life than a walk in the mountains and I have already made my choice as to how I plan to tackle the mountains of 2020. What's your choice? 
Wishing you all a very happy new year and amazing views from the top of every personal and professional mountain that you climb!

This particular mountain is in the Austrian Alps where I hiked last summer. Thanks to @thepassionatecook for the 📸!


Follow me on Instagram


This error message is only visible to WordPress admins

Cooksister

Follow Jeanne Horak-Druiff's board Recipes by Cooksister on Pinterest.

The South African Food and Wine Blog Directory

Foodies100 Index of UK Food Blogs

See my Recipes at Feastie

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Brussels sprouts with chorizo & hazelnuts
Plum upside down cake
plum flapjack crumble
Sesame ginger Brussels sprouts
Jersey-royals-salmon-salad2 © Jeanne Horak 2019
Beef-Udon-noodle-stir-fry-title
P2PIrelandRhubarb © J Horak-Druiff 2013
Blood-orange-halloumi-salad-title

SITEMAP

Home

Contact

About me

Recipe Index

Restaurant Index

Copyright & Disclaimer

Cookies & privacy policy




blog counter

© 2004 - 2021 · Jeanne Horak unless otherwise stated - ALL RIGHTS RESERVED. You may not reproduce any text, excerpts or images without my prior permission. Site by RTW Labs

Copyright © 2021 · Cooksister on Genesis Framework · WordPress · Log in

Cooksister cookie consent
We use cookies to ensure you receive the best experience on our site. If you continue to use this site, you are agreeing to our terms and conditions. Accept
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.