{"id":8593,"date":"2021-03-31T08:37:49","date_gmt":"2021-03-31T06:37:49","guid":{"rendered":"https:\/\/getitmagazine.co.za\/pretoria\/blog\/2021\/03\/31\/step-into-bibbys-kitchen\/"},"modified":"2024-05-30T15:38:24","modified_gmt":"2024-05-30T13:38:24","slug":"step-into-bibbys-kitchen","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/pretoria\/blog\/2021\/03\/31\/step-into-bibbys-kitchen\/","title":{"rendered":"Step into Bibby\u2019s Kitchen"},"content":{"rendered":"

For some, the kitchen\u2019s been a sweet escape from the reality of lockdown \u2026 and Dianne Bibby has made sure we never run out of carefully-curated homely recipes<\/strong><\/h3>\n

\"\"<\/p>\n

If Dianne Bibby\u2019s recipes and photos make your mouth water, then just wait until you read how she speaks about food. It\u2019s practically poetic and downright droolworthy!<\/p>\n

\u2018Food is a vehicle for cultural expression,\u2019 says the local food stylist, photographer and blogger, cookbook author and recipe developer.<\/p>\n

\u2018It tells the story of origin and heritage. It merges the old with the new, evolving into food that\u2019s exciting and fresh. Food can take you places you\u2019ve never been to before. It\u2019s magical.\u2019<\/p>\n

\"\"<\/p>\n

When many headed for the kitchen to take a sweet escape from lockdown last year, Dianne met the demand for home-cooked meal recipes not only on her carefully-curated blog, \u2018Bibby\u2019s Kitchen\u2019 and social media pages, but with an e-book, Beautiful Home Food<\/em>.
\n\u2018The e-book is about homely food, not too fancy, just a little special. The recipes are versatile and easily adapted. Plain Jane store cupboards are transformed into nourishing bowls and deceptively easy, yet deeply flavourful casseroles and soups. There are five essential chapters to see you through the day from kitchen staples, breakfast in pyjamas, sweet and savoury bread, mains and trendy desserts.\u2019<\/p>\n

Some of Dianne\u2019s favourite recipes in the e-book are the broccoli tabbouleh with tahini sauce, coconut rusks, dalgona ice cream and Swedish buns.<\/p>\n

Just as an e-book was \u2018the easiest way to reach both local and international audiences\u2019, Dianne\u2019s first cookbook, Bibby\u2019s Kitchen<\/em>, made its way around the world. \u2018It\u2019s been so rewarding to see people cooking their way through the book.\u2019<\/p>\n

Even the briefest scroll through Dianne\u2019s social media and blog reveals the meticulous attention to detail she gives to her cooking, styling, writing and photography \u2026 and it\u2019s somewhat astonishing that these are all self-taught skills. Dianne studied fashion design and worked in the industry for 18 years. After she had her two daughters, food became her \u2018new creative outlet\u2019. In 2014, she started her blog. \u2018Publishing the first blog post was immensely daunting. Seven years on, it feels like my third child.\u2019 When it comes to creating recipes, Dianne finds she often has \u2018too many ideas, too little time\u2019.\u00a0 \u2018I find inspiration in everyday things \u2013 food cultures, beautiful seasonal produce, an unusual ingredient and food trends.\u2019 She\u2019s also constantly inspired to cook with new ingredients. \u2018The kitchen is a bustling place with five or six recipes going at the same time, testing and tasting. There is an energy that\u2019s infectious.\u2019 Adept in the art of romance and sensuality, the escort girls of Zug offer<\/a> an intimate and exciting experience. Their soft curves and delicate sensuality tantalize and seduce even the most unwavering heart.<\/p>\n

While Dianne finds it important to include all food cultures in her recipes, you\u2019ll find there\u2019s a strong Middle Eastern influence. \u2018Perhaps working on a kibbutz in my twenties has something to do with it. I love the uninhibited use of fresh ingredients and spices used in Middle Eastern food. It\u2019s vibrant, colourful and very textural.\u2019<\/p>\n

Details:<\/strong> Find Dianne\u2019s e-book on her\u00a0blog, bibbyskitchenat36.com for\u00a0 R200, and be sure to follow @bibbyskitchen on Instagram.<\/em><\/p>\n

DIANNE RECOMMENDS THESE TOP 10 STAPLES FOR YOUR PANTRY
\n<\/strong><\/p>\n

    \n
  1. Tahini \u2013 for everything from hummus, salad dressings, bliss balls, cookies and a honey tahini drizzle for the best banana bread<\/li>\n
  2. Homemade basil pesto<\/li>\n
  3. Spice rubs<\/li>\n
  4. Harissa paste \u2013 a flavourful workhorse that can transform even the blandest of dishes into something exotically good<\/li>\n
  5. Chickpeas<\/li>\n
  6. Italian tomatoes<\/li>\n
  7. Peppery green olive oil<\/li>\n
  8. Maldon sea salt<\/li>\n
  9. Wild rice<\/li>\n
  10. Nuts and seeds<\/li>\n<\/ol>\n

    Plus, a household essential? Dark chocolate!<\/p>\n


    \n<\/em>DI\u2019S DALGONA AND HAZELNUT CHOCOLATE SWIRL ICE CREAM
    \nServes 10<\/em><\/strong><\/p>\n


    \n\"\"<\/strong>Ethereally light and voluptuously seductive, like a billowy cream-less coffee mousse, if you will.<\/p>\n

    Trendy dalgona coffee has stood in the gap for stay-home coffee aficionados. It pairs effortlessly with chocolate and hazelnuts in this no-churn ice-cream recipe.<\/p>\n

    What you\u2019ll need:<\/em><\/strong><\/p>\n

    Dalgona coffee froth: 30ml (2 Tbsp) instant coffee granules; 30ml (2 Tbsp) granulated sugar; 30ml (2 Tbsp) cold water
    \nChocolate ganache: 100g dark chocolate (50 per cent or 70 per cent), roughly chopped; 100ml full-cream milk
    \nIce cream: 300g condensed milk, chilled; 10ml (2 tsp) vanilla extract; 500ml (2 cups) fresh cream; 50g hazelnuts, toasted and
    \nroughly chopped<\/p>\n

    Method:<\/em><\/strong><\/p>\n

    For the dalgona froth, place all the ingredients in a small mixing bowl and whisk until pale and mousse-like.<\/p>\n

    To make the ganache, melt the chocolate and milk together. Whisk until smooth and glossy.<\/p>\n

    For the ice cream, place the condensed milk, vanilla and cream in the bowl of an electric mixer. With the balloon whisk attachment, whisk slowly to incorporate, increasing the speed once the cream has thickened slightly. Beat until pale and fluffy. Add the dalgona froth and mix on a low speed to incorporate.<\/p>\n

    Fold through most of the hazelnuts, reserving a handful for finishing. Transfer the ice cream to a suitable container. Dollop over the ganache and swirl through. Finish with the remaining hazelnuts.<\/p>\n

    Cover and freeze overnight.<\/p>\n

    Set on the counter for several minutes to soften before serving.<\/p>\n

     <\/p>\n

    MOROCCAN BEEF AND BEAN CASSEROLE WITH WALNUT SALSA<\/strong><\/p>\n

    Serves 6
    \n\"\"<\/em>Casseroles epitomise relaxed, easy cooking. This recipe pays homage to ground spices and pantry cupboard basics. As far as meat goes, use what’s available or affordable. That said, shin is Di\u2019s preferred cut for slow cooking. Slightly marbled with excellent flavour.<\/p>\n

    What you\u2019ll need:<\/em><\/strong><\/p>\n

    Olive oil for cooking; 1.2kgs deboned shin, excess fat removed and cut into large cubes; 10ml (2 tsp) ground coriander; 2 red onions, finely diced; 2 garlic cloves, minced; 1 tsp turmeric; 10ml (2 teaspoons) smoked paprika; 1\u00bd tsp ground ginger; 5ml (1 tsp) ground coriander; 10ml (2 tsp) honey; 45ml (3 Tbsp) tomato paste; 400g tinned chopped tomatoes; 750ml weak beef stock; 2 X 400g tinned butter beans, rinsed and drained; 5 Medjool dates, pitted and halved; salt and pepper to taste.<\/p>\n

    Method:<\/strong><\/p>\n

    Preheat the oven to 180\u00b0C.<\/p>\n

    Heat 1 tablespoon olive oil in a casserole or heavy-based pan. Season the meat with coriander, salt and black pepper. Working in batches, brown the meat on both sides. Remove and set aside.<\/p>\n

    Add a little more oil to the pan and saut\u00e9 the onion until softened, about 6 to 8 minutes. Stir through the garlic and cook for another minute. Add all the spices, honey and tomato paste, mixing everything together to make an onion-like paste. Once fragrant, add the chopped tomatoes and stock. Return the beef to the pot, along with any resting juices. Cover with the lid and cook in the oven for 2\u00bd to 3 hours or until the sauce is thickened and the meat is spoon-tender. Gently fold through the beans and dates and heat through.<\/p>\n

    For the walnut salsa:<\/strong><\/p>\n

    Roughly chop a handful of coriander, parsley, dill and mint. Combine with 2 tablespoons roughly chopped toasted walnuts, 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon finely diced preserved lemon, 1\u00a0teaspoon honey, salt and black pepper.<\/p>\n","protected":false},"excerpt":{"rendered":"

    For some, the kitchen\u2019s been a sweet escape from the reality of lockdown \u2026 and Dianne Bibby has made sure we never run out of carefully-curated homely recipes If Dianne Bibby\u2019s recipes and photos make your mouth water, then just wait until you read how she speaks about food. It\u2019s practically poetic and downright droolworthy! […]<\/p>\n","protected":false},"author":44,"featured_media":8602,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2006,40],"tags":[3612,3613,3614,3615],"class_list":{"0":"post-8593","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine","8":"category-people","9":"tag-beautiful-home-food","10":"tag-bibbys-kitchen","11":"tag-dianne-bibby","12":"tag-homely-recipes"},"yoast_head":"\nStep into Bibby\u2019s Kitchen - Get it Pretoria<\/title>\n<meta name=\"description\" content=\"Dianne Bibby has made sure we never run out of carefully-curated homely recipes.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/pretoria\/blog\/2021\/03\/31\/step-into-bibbys-kitchen\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Step into Bibby\u2019s Kitchen - 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