Mini Soufflé Fritatta by Hein van Tonder

Mini Soufflé Fritatta by Hein

Mini Soufflé Fritatta by Hein

I recently came across the wonderful work of Hein van Tonder, a Cape Town based food photographer and writer. He kindly allowed me to use some of his work as recommendations for the wines about which I write.

Of this recipe, Hein writes “One of my favourite food blogs is Hortus Cuisine. I love the design of the blog and Valentina Solfrini’s photography is incredible. There is an ethereal quality to her work which has me mesmerized whenever I look at it. A few weeks back she posted a recipe for Moufflèes – Egg Muffins which was the inspiration for this recipe.”

Mini Souffle Frittata
Makes 12

6 eggs, separated
1 teaspoon olive oil
2 tablespoons grated Parmesan cheese
olive oil for frying
1 small onion
6 rashers of bacon
25g dried porcini mushrooms (reconstituted as per packet instructions)(keep the liquid for stock)
2 tablespoons full fat Greek yoghurt
6 baby tomatoes, halved
salt and black pepper to taste

Preheat oven to 200 degrees C

Line a 12 cavity muffin pan with muffin cases.
Chop the bacon into small pieces and fry until crisp in a splash of olive oil.
Dice the onion and gently sauté in the same pan as the bacon until soft and starting to caramelize.
Roughly chop the reconstituted mushrooms.
Add the grated cheese and teaspoon of oil to the egg yolks and beat until fluffy. Mix in the fried onion, bacon, mushrooms and yoghurt and season with salt and black pepper.
Using a clean whisk beat the egg whites until stiff. Beat a third of the mixture into the egg yolk mixture until combined. Gently fold in the rest of the egg whites into the egg yolk mixture.
Spoon the mixture into the muffin cases, top each muffin with a halved baby tomato and bake for 12-15 minutes until puffed up and golden.

Michael’s wine recommendation – CLICK HERE

Klein Constantia MCC Brut 2011

Klein Constantia MCC Brut 2011

Hein by Francois Pistorius

Hein van Tonder, photo taken by Francois Pistorius

For as long as memory serves, I have references and recollections that involve food.

This passion has brought me to create and develop Heinstirred. As a South African food writer and photographer based in Cape Town I’m at my happiest in the kitchen, behind the camera or better still, both.

My work has been featured on food24.com, food52.com, Huffington Post Taste, Buzzfeed, The Kitchen, brit.co and feedfeed.info. I have also contributed to the Sunday Times Food Weekly and contributed to the first issue of Market Day.

Ever evolving as a food lover, my favourite past time is travelling to eat with itineraries built around flavours, meals and restaurants. My latest eating trip was to Beirut, allowing me to discover a cuisine that easily rivals my love for all things Italian.

A new interest is the photography of events that have a distinct food focus, this in collaboration with well known photographer Francois Pistorius. We aim to tell another side of the story by capturing a behind the scenes and candid look at the preparation, presentation and enjoyment of food.

This blog is as much a personal food and photography journey as it is a current reflection of my portfolio of work. Get in touch with me regarding recipe development, brand content, food photography, styling, lifestyle photography and writing.

I work with a Nikon D750 to best capture the images and flavours. All photographs and recipes are available for purchase.

Visit Hein on his lovely website – CLICK HERE

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