Welcome to the very first blog post!
I thought it would be appropriate (and convenient, cause it’s what I made for dinner) to photograph a South African dish.
But first, let me introduce myself. My name is Jaco. I am a photographer and a bit of a foodie as well. With a fresh photography diploma in the bag, I decided to combine my passions and set my sights on food-photography. My partner (Dorine) and I currently live in The Netherlands, but my roots are planted far more south. I was born in South Africa, but shortly after my parents decided to move back to Namibia (back then, South West Africa) where I grew up. After school I went to study in South Africa and worked there for a few years, but my urge to explore took me to Britain where I lived for about a year. So in short, that is how my passion for stories through photo’s started, and food played a big part of it.
So now back to Little heaps of potato (with cheese)!
Back in South Africa it’s called Moleshope, roughly translated to mole heaps. The name comes from the fact that the potato mash is rolled into little balls that is covered with cheese and cream. My fondest memories of it, is with a bbq (or braai) where it is eaten as a side dish.
To make Molshope is very easy, you will need:
- 3 or 4 big potatoes, boiled and mashed
- Lump of butter
- 3 ml Backing powder
- Salt to tast
- 250 ml of cream
- 50 g of cheddar cheese (or any strong tasty cheese that you prefer)
Pre heat the oven to 180 °C. Add the butter, backing powder, salt and a bit of cream to the mashed potatoes and mix with a fork till light and airy. Scoop the mixture into a ovenproof dish with a spoon or ice-scream scoop (or hand rolled balls). Poor the rest of the cream over the potato balls and cover with cheese.
Put in the oven for 20 to 25 minutes or till golden brown.
All that is left to do, is to serve it hot!