Our second installment of #whatsyourcolour is echoed in the deep rusts and oranges of the last autumn leaves. These warming tones are not only a pretty sight, but the colour orange in the form of fruit and vegetables is also very healthy!
Have you ever seen a rabbit wearing glasses? It is because carrots help to strengthen our vision! And it does not stop here.
The orange colour of fruit and vegetables come from carotenoids. These powerful phytochemicals repair DNA and plays a preventative role when it comes to cancer and heart disease. They also supply us with potassium and vitamin A to protect against infections and the vitamin C content in many boosts our immune systems.
Packed with antioxidants, vitamins, minerals, and other nutrients, orange and yellow vegetables and fruit help lower bad cholesterol, reduce high blood pressure, neutralize damaging free-radicals, promote the formation of collagen and help maintain healthy joints and bones.
It is quite obvious why we need them in our diet!
But orange is not limited to carrots and oranges… You also get orange wine! And no, we are not talking about a mimosa! Orange wine is white wine made without intervention, getting its orange colour from oxidation. These wines are usually bold in flavour with distinct honey and nutty flavours. (Read more)
Join our colour journey as we share more about our favourite colours, combined with colour-based recipes and an exceptional, not to be missed #whatsyourcolour wine promotion! Until 30 June, visit our Tasting Room and pick up your favourite 6 wines – reds, whites or even pink! – from our Classic Range and only pay R280!
Chef Pieter was so excited when we asked for carrot recipes, he gave us five! His Textures of Carrot gives you a carrot recipe for every day of the working week!
Carrot puree – a delightful and bright side to almost anything. We love it with grilled chicken!
500 g carrots, peeled and chopped
500 ml milk
500 ml vegetable stock
1 clove garlic
¼ tsp nutmeg
1 cup cream
Place the chopped carrots into a pot and add the garlic, nutmeg, salt, vegetable stock and milk. Bring to the boil.
Cook, with a lid on, for 30 – 45 minutes or until the carrots are soft, and most of the liquid has cooked away. Add the cream and cook until thickened.
Place everything into a blender and blend to a smooth puree. Adjust seasoning if needed.
Carrot Tart – an alternative to the popular pumpkin pie. Naturally sweet with a delightful earthiness and the crunch of pecans! Perfect with a braai.
125 g butter, room temperature
150 g sugar
140 g cake-flour
15 ml baking-powder
400 g grated carrot (raw)
½ cup chopped pecan nuts
Preheat the oven to 180 °C.
Cream the butter and sugar together and add the rest of the ingredients. Mix well and place inside a baking-tray.
Bake for 30 – 40 minutes or until golden brown on top and cooked through.
Remove from the oven, leave to cool slightly and cut into portions. Serve warm.
Charred baby carrots – replacing French fries, these flavourful charred baby carrots are just delightful with steak!
Light a fire!
1 punnet baby carrots
Olive oil to drizzle
1 clove crushed garlic
2 sprigs fresh thyme
Salt and pepper
Prepare coals next to the burning fire.
Make a foil parcel and place the carrots inside. Drizzle with olive oil and add the crushed garlic clove and thyme. Season. Close the parcel and place over medium hot coals for 45 minutes.
Make sure the parcel is properly sealed, and turn the parcel over the coals every so often.
Once the carrots are cooked, remove them from the foil and place them on a grid over the coals. Char the carrots slightly.
Carrot tops and sorrel pesto – root to stem cooking at its best. Full of flavour and super versatile – stir through tagliatelle or serve with charcuterie and cheese!
1 handful carrot tops
1 handful sorrel leaves
½ cup cashew nuts or flaked almonds
1 clove garlic, grated
30 ml lime juice
60 ml olive oil
½ cup grated Parmesan
Place all the ingredients in a food processor and blend to a coarse pesto.
Carrot chips – if you are a slave to the crisp, try this healthier alternative!
500 ml canola/sunflower oil
3 large carrots
Paper-towel to dry
Wash and peel the carrots.
Heat the oil in a pot on the stove.
Using a peeler, peel ribbons of carrots, as wide as possible.
Drop the carrot ribbons into medium hot oil. Gently fry the carrots until crisp.
Remove from the oil and leave to drain thoroughly. Leave to cool completely before storing the chips in an airtight container for a week.
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