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Vol. 3 : Breathe
Slow and simple
This season, keep both your menu and your table uncomplicated and casual. Sisters Jamie and Jesse from eatery Between Us share recipes for an effortless summer spread. Let the good times roll…
Summer 2021
Photography by Inge Prins Styling & Art Direction by Charl Francois Edwards
Production by Storm Ross Recipes & Food by Jamie and Jesse Friedberg from Between Us
Burrata and roast root vegetables
‘A firm favourite on our lunchtime menu, the pooling of the stracciatella combined with the purple and orange hues of the roast veg make for a pretty plate.’
Shop this setting
Mustard Crags check tablecloth from Mungo, blue fluted plate, dark green stoneware dinner plate, glass and blue and white linen-blend tea towel, all from H&M, Maple Wood knife (set of 24) from Weylandts, vintage gold Kodai spoon and fork (set of 24) from Weylandts, mans blue rim plate from Sans, blue ceramic mugs by Maxicano de Pointers from Chandler House, wooden plate from LIM.
Roast root vegetables
350g rainbow baby carrots
350g beetroot
350g sweet potato
1 red onion
10g thyme
10g rosemary
½ head of garlic
¼ cup extra virgin olive oil
1½ tsp sea salt
¼ tsp black pepper
300g cherry tomatoes
toasted sesame seeds
Dressing
2 tbsp extra virgin olive oil
2 tbsp lemon juice
30g baby capers
½ tsp wholegrain Dijon mustard
1½ tsp maple syrup
To prepare your vegetables, top the carrots, peel your beets and cut into quarters; quarter the sweet potato and red onion too. Add to a large mixing bowl along with the herbs, garlic and olive oil. Season and toss. Spread out on a baking tray and roast at 180°C for 35 minutes. Remove from the oven, add the cherry tomatoes and return for another 10 minutes, or until the tomatoes are blistered and the vegetables have all cooked through.
Beet dip, olives and flatbread
‘“The beet is the murderer returned to the scene of the crime. The beet is what happens when the cherry finishes with the carrot… The beet was Rasputin’s favourite vegetable. You could see it in his eyes,” says Tom Robbins in Jitterbug Perfume.
We have long been fans of Tom Robbins (our first café, Skinny Legs & All, took its name from one of his novels), and we have always loved the earthy, intense beet. This dip is a knockout – in colour and in flavour – and is our go-to for a quick and easy crowdpleaser. The rosemary flatbread and roast olives are part of our dinner ‘nibbles’. The simple addition of orange rind before roasting the olives, and a splash of good balsamic vinegar just after, elevate an otherwise ordinary snack to ambrosial heights.’
Roast olives
1 cup green olives
1 cup Kalamata olives
15g rosemary, de-stemmed
2 big pinches chilli flakes
5 strips orange peel
5 strips lemon peel
5 bay leaves
¼ cup extra virgin olive oil
Combine all the ingredients in a large mixing bowl. Give a good toss! Spread on a baking tray and roast for 20 minutes at 180°C. Finish with a drizzle of balsamic vinegar. Enjoy warm.
Roast olives
1 cup green olives
1 cup Kalamata olives
15g rosemary, de-stemmed
2 big pinches chilli flakes
5 strips orange peel
5 strips lemon peel
5 bay leaves
¼ cup extra virgin olive oil
Combine all the ingredients in a large mixing bowl. Give a good toss! Spread on a baking tray and roast for 20 minutes at 180°C. Finish with a drizzle of balsamic vinegar. Enjoy warm.
Shop this setting
Roman vases (set of 3) from La Grange Interiors, glazed ochre Desi plate (small) from La Grange Interiors, coffee cup by Mervyn Gers Ceramics from, copper pepper grinder from Pezula Interiors, Teak cheese board from Pezula Interiors, Bagatelle side chair from Pezula Interiors, yellow-beige check cotton tea towel (set of 3), blue enamel jug, dark green stoneware bowl all from H&M, banks highball glass from Country Road, clear gin glass from Mr Price Home, La Dolce Vita Ceramic bowl from the Table d’art range (limited release) from Jana Nel Design, platter from Between Us, Maple Wood knife (set of 24) from Weylandts, red Cook’s cloth from Mungo, rust Zoe tablecloth (6-8 seater) from Poetry.
Za’atar-spiced beet dip with goat’s milk chèvre and toasted hazelnuts
6 medium beets, trimmed
2 small cloves garlic, minced
1 small red chilli, seeded and minced
1 cup full fat Greek yoghurt
3 tbsp extra virgin olive oil
1½ tbsp pure maple syrup
1 tbsp za’atar sea salt
¼ cup roasted skinned hazelnuts, roughly chopped
2 tbsp goat’s milk chèvre, crumbled
2 spring onions, thinly sliced
handful beetroot sprouts
warm rosemary flatbread for serving
To prepare your vegetables, top the carrots, peel your beets and cut into quarters; quarter the sweet potato and red onion too. Add to a large mixing bowl along with the herbs, garlic and olive oil. Season and toss. Spread out on a baking tray and roast at 180°C for 35 minutes. Remove from the oven, add the cherry tomatoes and return for another 10 minutes, or until the tomatoes are blistered and the vegetables have all cooked through.
Preheat your oven to 180°C.
Put the beets in a small roasting pan and add ¼ cup of water. Cover with foil and roast for about an hour, until tender. Let cool slightly. Peel the beets, cut into wedges and transfer to a food processor. Add the garlic, chilli and yoghurt and pulse until blended. Add the olive oil, maple syrup and za’atar and puree some more. Season with salt. Scrape into a wide, shallow bowl. Scatter over the hazelnuts, goat’s cheese, spring onions and sprouts. Mop up all the deliciousness with a warm slide of flatbread!
Hot-smoked salmon trout with saffron aioli
‘Hot-smoking salmon yourself does require a little extra effort and specialised equipment (a smoker box and oak wood chips), but it is absolutely worth it. We usually serve this salmon in a lunchtime salad.’
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Still Hourglass from Dokter and Misses, Luni pasta plate and dinner plate from Weylandts, Vintage gold Kodai cutlery (set of 24) from Weylandts, Quagga dinner plate from Weylandts, White Kamma linen napkin from Mungo, Bone salad servers from LIM, crab bowl by Gemma Orkin Ceramics from Chandler House, glass with dots from Pezula Interiors, natural piano side chair from Pezula Interiors, swing dining chair from Pezula Interiors, light blue washed linen tablecloth (large), blue stoneware dish both from H&M.
Hot-smoked salmon trout
1 whole side salmon trout, skin on
extra virgin olive oil
sea salt
1 tbsp freshly grated lemon zest
black pepper
1 tbsp chopped fresh herbs (thyme, dill or tarragon)
smoker box
wood chips
Saffron aioli
pinch of saffron threads a cup of white wine (whatever you have on hand!)
1 egg
2 tbsp apple cider vinegar
1½ tsp wholegrain Dijon mustard
½ tsp honey
½ tsp sea salt
500ml sunflower oil
Season your side of trout generously and drizzle with extra virgin olive oil. Use your fingers to rub the sea salt and the lemon zest together in a small bowl. Mix the herbs in well, crushing them with your fingers to release the essential oils. Add a few good grinds of black pepper. Sprinkle the rub evenly over the flesh side of the trout. Add another drizzle of olive oil and rub this in too. Put the wood chips in a large bowl, cover them with water, and let soak for at least 30 minutes. Drain them completely. Put the wood chips in a smoker box and place the grill on top. Set the fish skin-side down, close the box and cook until the salmon is fully smoked and flaky (around 20 to 30 minutes).
Add the wine and saffron threads to a small pot over low heat. Cook until the wine is infused and turns a beautiful orange hue. Combine the egg, apple cider vinegar, mustard, honey and salt in a food processor. Process for a few seconds to combine, and then drizzle in the oil in a slow but steady stream (we find it easiest to measure the oil using a measuring cylinder). Once all the oil is incorporated it will be thick, rich and velvety (just as a good aioli should be).
Cannellini bean salad with celery pesto
‘We cook these cannellini beans the traditional way and the result is worlds apart from the canned varieties. We serve them with our slow-cooked lamb and a celery leaf pesto to add a distinct verve of zesty green.’
Cannellini beans
‘Remember to soak the beans the day before you want to use them!’
1 cup dried white cannellini beans (soaked overnight)
½ cup olive oil
1 ½ tsp sea salt
1 small onion, peeled and halved lengthways
1 large carrot, cut into 2 or 3 pieces
1 celery stalk, cut into 2 or 3 pieces
1 head garlic, unpeeled and halved through the middle
3 arbol chillies
2 bay leaves
10 sprigs thyme
10 sprigs rosemary, leaves picked
10 sprigs sage, leaves picked
Drain the beans and put them in a large pot. Add enough water to cover the beans by 3cm. Stir in the olive oil and salt. Add the remaining ingredients and bring the liquid to the boil over high heat. Immediately lower the heat to a gentle simmer. Skim off any foam that may rise to the top. Check the beans after about an hour. You want their consistency to be just right – tender and creamy but not mushy and falling apart. If they’re not quite there, check consistently over regular intervals. Turn off the heat and let the beans cool in their liquid. Remove the onion, carrot, celery and discard. Remove the garlic halves and squeeze out the soft cloves into a small bowl. Mash with a fork and then return to the pot with beans.
Celery pesto
1 clove garlic, peeled and crushed
¼ tsp sea salt
¼ cup packed Italian parsley leaves (no stems!)
¾ cup packed fresh celery leaves
¾ tsp lemon juice
2 tbsp grated Parmigiano-Reggiano
¼ cup extra virgin olive oil
Add all ingredients to a food processor and process until finely chopped. Drizzle in the olive oil and continue to process until fully combined. If it feels a little dry, add an extra splash of olive oil.
Cannellini bean salad
2 cups cooked cannellini beans
2 celery ribs, thinly sliced on the bias
2 spring onions, thinly sliced on
the bias
¼ cup Italian parsley leaves,
finely chopped
¼ cup fresh chervil leaves,
finely chopped
2 tbsp lemon juice
¼ cup celery leaf pesto
To assemble the salad place all the ingredients into a large mixing bowl and toss gently to combine.
Cannellini beans
‘Remember to soak the beans the day before you want to use them!’
1 cup dried white cannellini beans (soaked overnight)
½ cup olive oil
1 ½ tsp sea salt
1 small onion, peeled and halved lengthways
1 large carrot, cut into 2 or 3 pieces
1 celery stalk, cut into 2 or 3 pieces
1 head garlic, unpeeled and halved through the middle
3 arbol chillies
2 bay leaves
10 sprigs thyme
10 sprigs rosemary, leaves picked
10 sprigs sage, leaves picked
Drain the beans and put them in a large pot. Add enough water to cover the beans by 3cm. Stir in the olive oil and salt. Add the remaining ingredients and bring the liquid to the boil over high heat. Immediately lower the heat to a gentle simmer. Skim off any foam that may rise to the top. Check the beans after about an hour. You want their consistency to be just right – tender and creamy but not mushy and falling apart. If they’re not quite there, check consistently over regular intervals. Turn off the heat and let the beans cool in their liquid. Remove the onion, carrot, celery and discard. Remove the garlic halves and squeeze out the soft cloves into a small bowl. Mash with a fork and then return to the pot with beans.
Celery pesto
1 clove garlic, peeled and crushed
¼ tsp sea salt
¼ cup packed Italian parsley leaves (no stems!)
¾ cup packed fresh celery leaves
¾ tsp lemon juice
2 tbsp grated Parmigiano-Reggiano
¼ cup extra virgin olive oil
Add all ingredients to a food processor and process until finely chopped. Drizzle in the olive oil and continue to process until fully combined. If it feels a little dry, add an extra splash of olive oil.
Cannellini bean salad
2 cups cooked cannellini beans
2 celery ribs, thinly sliced on the bias
2 spring onions, thinly sliced on
the bias
¼ cup Italian parsley leaves,
finely chopped
¼ cup fresh chervil leaves,
finely chopped
2 tbsp lemon juice
¼ cup celery leaf pesto
To assemble the salad place all the ingredients into a large mixing bowl and toss gently to combine.
Amaretti
‘These Amaretti literally fly off our shelves at Between Us. If you can serve them warm, even better – you will earn yourself an instant crowd of adoring fans.’
makes 12
180g almonds, ground
120g caster sugar
60g dried cranberries
zest of 1 lemon
1 tsp natural vanilla extract
2 egg whites
2 tsp honey
icing sugar for dusting
Preheat the oven to 180°C. In a large mixing bowl combine the almonds, sugar, cranberries, vanilla and lemon zest. Rub everything together with your fingertips.
Be sure to break up the cranberries (you don’t want big lumps). Whisk together the honey and egg whites until firm peaks form and then gradually add to your dried mixture to create a soft, malleable paste. Using your hands, roll the paste into 35g rounds. Place on a baking tray lined with silicone paper and bake for 14-18 minutes. The biscuits should be light and golden on top and underneath, but be relatively pale and chewy in the centre. Once cool, dust lightly with icing sugar.
makes 12
180g almonds, ground
120g caster sugar
60g dried cranberries
zest of 1 lemon
1 tsp natural vanilla extract
2 egg whites
2 tsp honey
icing sugar for dusting
Preheat the oven to 180°C. In a large mixing bowl combine the almonds, sugar, cranberries, vanilla and lemon zest. Rub everything together with your fingertips.
Be sure to break up the cranberries (you don’t want big lumps). Whisk together the honey and egg whites until firm peaks form and then gradually add to your dried mixture to create a soft, malleable paste. Using your hands, roll the paste into 35g rounds. Place on a baking tray lined with silicone paper and bake for 14-18 minutes. The biscuits should be light and golden on top and underneath, but be relatively pale and chewy in the centre. Once cool, dust lightly with icing sugar.
Shop this setting
Blue, white and orange vase by Helen Doherty and blue from Chandler House, white Cape Willow Pattern side plate from Chandler House, Spilt mug from Weylandts, Vintage gold Kodai spoon (set of 24) from Weylandts, Bagatelle side chair from Pezula Interiors, clear ribbed coupe from Poetry, stoneware jug from Between Us, mans blue rim dinner plate from Sans, Wren side plate from Woolworths, souk side plate by Country Road, feminine art vessel in Moss Green by Jana Nel, woven tablecloth from H&M, simone antique rattan counter stool from Pezula Interiors.
