Category Archives: Dessert

#cremora tart trifle

#cremora tart trifle

_cremora-tert-trife-foto-anel-potgieter-300-dpi-800

This ladies and gentlemen, is one of those spur of the moment creations. I combined the old faithful trifle with another old faithful – Cremora tart. Everyone loves both, I thought…so why not combine them? It is utterly delicious and you have to give it a try this Christmas.

Cremora tart trifle
Serves 8-10
1 packet strawberry jelly
250g Cremora
250 ml ice-cold water
1 tin condensed milk
180 ml lemon juice
1 Swiss roll
150 ml sherry
500 ml thick custard
200 g strawberries
15 fresh cherries

Prepare the jelly as per the instructions on the packet and allow this to set. Place the Cremora in a bowl and add the ice water. Whisk this well then add the condensed milk and continue to whisk until smooth. Add the lemon juice – just a little bit at a time until all the juice has been mixed in and the mixture has thickened. Place the bowl in a refrigerator for 30 minutes. Cut the Swiss roll into thin slices and layer this in a pudding bowl. Sprinkle with sherry. Spoon half of the Cremora tart mixture over this. Then pack another layer of cake and sprinkle with some more sherry. Add sliced strawberries on top of the cake. Spoon the custard over. Add a last layer of cake and sprinkle with sherry. Now scoop the remaining Cremora tart mixture over. Loosen the jelly with a spoon and spread this over the top of your trifle. Finish with fresh cherries.

Comment on this Post

#sagopoeding

#sagopoeding

Wie van julle onthou paddaeiers of padda-ogies? Daardie heerlik soet vla met deurskynende vanilla sago-pêreltjies wat lyk soos klein paddaeiertjies of soos ‘n stringetjie pêrels wat in die melk gebreek het. Wanneer jy die klewerige balletjies proe en die suur streepseltjie appelkooskonfyt jou tong kielie kan die wêreld mos maar vergaan. Of wat sê ek nou? Dit maak jou hart en maag warm, en as ma my nou nog vra wat ek vir ‘n soet dingetjie wil hê, sê ek sommer baie vinnig: “Sagopoeding, Ma.”

sagopoeding

Ma Babs maak al jare my Tannie Miena van Harrismith se sagopoeding. Ta Miena het ‘n romerige mengsel van sago, melk, suiker, eier en vanilla gemaak; die eierwitte styf geklop en dit dan met groot slae ingevou om ‘n wolk-lig sagopoeding te vorm. Sy het dit dan ‘n groot emalje skottel gegooi en met oranje poeletjies appelkooskonfyt afgerond. Ai ja jai, dit is mos nou koningskos.

Sagopoeding van 1909
Sagopoeding kom van ver af en in 1909 is die volgende resep in Oranje, Kook-, Koek- en Recepten-Boek voor Zuid Afrika neergepen: “ ½ bottel melk, 3 eetlepels suiker, 3 eetlepels sago, de schil van ½ lemoen, 4 eiers, 1 ½ lepel boter, weinig noot; zet de melk en lemoenschil op de vuur tot de melk naar de schil smaakt. Haal die schil uit, doe de sago en suiker in en kook 15 minuten stadig, laat afkoelen en doe de eiers en boter bij, roer goed. Bak ½ uur.” As jy 1909 se sagopoeding wil maak: ‘n bottel is 750ml, weinig noot beteken ‘n knippie neutmuskaat en doe beteken voeg by.

sagopoeding
Sagopoeding van die Ooste

In Gua Musang in Maleisië het ek die rare soet oosterse parfuum van Pandanblare ontdek toe ek my eerste happie Sago Gula Melaka proe. Die sago was in water sag gekook en bedien met ‘n stropie van palmsuiker en kokosneutmelk wat met Pandanblare gegeur is. Vreemd, heerlik en Oosters. Pandanblare het ‘n unieke smaak en word volop in die Maleisiese kookkuns gebruik, maar is ongelukkig nie in Suid-Afrika beskikbaar nie. Google het my toe heeltemal van die wal in die sloot gehelp (hoekom leer ek nooit nie!), want toe ek die Pandanblare met lourierblare en toe weer ‘n volgende keer met tarragon vervang was die poedings totaal en alle mislukkings.

Sago met kokosneutmelk en koejawels

Ek het tog bly speel met die kokosneutmelk en het toe uiteindelik ‘n wenresep ontwikkel. Ek het sago in kokosneutmelk en vanilla saadjies sag gekook en met verlydelike soet koejawels bedien. Die keer moet ek erken was dit ‘n reuse sukses. Tot my Ier sê dit is een van lekkerste kombinasies wat hy nog geproe het. En, as die Ier so sê dan is dit so.

Tannie Miena se sagopoeding
My gunsteling sagopoeding bly maar my Ta Miena se sagopoeding. Dit kom met pragtige herinneringe, maar haar reseppie kry ‘n ongesonde hoeveelheid suiker in – een koppie suiker op drie koppies melk. Nee genade mense, dit was darem te erg! Ek het die suiker toe met die helfte verminder en het ook vars vanilla saadjies bygevoeg. Die appelkooskonfyt het ek in die mikrogolf gesmelt om ‘n heerlike stropie te vorm.
Ek is lief vir enige sagopoeding, of die eierwitte ingevou of as ‘n meringue bo-op gebak word, of dit uit die Ooste in die vorm van Sago Gula Melaka of uit my Ta Miena se plaaskombuis kom – vir my bly dit nog steeds die mooiste en lekkerste stringetjie pêrels wat in ‘n melkweg los gebreek het.

Wat is Sago?
Sago is ‘n stysel wat uit die middel van sagopalm se stam gehaal word. Dit word dan verwerk in klein ronde korrels wat ons as sago ken. Jy kan tapioka as plaasvervanger vir sago gebruik.

Geurmiddels vir sagopoeding
Amandelgeurmiddel, kaneelstokkies, lemoenskil, neutmuskaat, suurlemoenskil, vanilla saadjies of geurmiddel

Wenke om sagopoeding te maak
-Gebruik ‘n swaarboompot. Dit help dat die sago nie vasbrand nie.
-Bring die sago stadig tot by kookpunt. Moet nie haastig wees nie, dit sal brand.
-Roer aanhoudend.
-Maak ‘n dubbele hoeveelheid. Daar is nooit genoeg sagopoeding op die tafel nie.

Sagopoeding met appelkooskonfytstroop
Bedien 4-6
750 ml volroom melk
½ teelepel sout
9 eetlepels sago, vir 15 minute in water geweek en gedreineer
½ koppie wit suiker
saadjies van ½ vanilla-peul
3 eiers, geskei
½ teelepel vanilla-geursel
3 eetlepels appelkooskonfyt, vir 20 sekondes in mikrogolf gesmelt

Kook geweekte sago vir 15 minute in melk tot sag. Roer aanhoudend. Voeg suiker, sout en vanilla-saadjies by en bring weer tot kookpunt. Klits die eiergele en voeg vier eetlepels van die warm sago-melkmengsel by die eiergele en roer goed. Gooi nou die eiermengsel stadig by die orige sago-melkmengsel terwyl jy vinnig roer. Kook vir 3 minute. Voeg die vanilla essens by. Klits die eierwitte styf en vou by die sagomengsel in. Bedien met appelkooskonfytstroop.

Kokosneutsago met vanilla-koejawels
Bedien 4
400 ml kokosneutmelk
5 eetlepels sago, vir 15 minute in water geweek en gedreineer
3 eetlepels wit suiker
saadjies van ½ vanilla-peul
¼ teelepel sout
blik ingelegde koejawels (420 gram)
3 eetlepels demerara suiker – sagte donkerbruin suiker
¼ teelepel vanilla-geursel

Kook geweekte sago vir 15 minute in kokosneutmelk tot sag. Roer aanhoudend. Voeg suiker, sout en vanilla saadjies by en bring weer tot kookpunt. Kook vir 2 minute en haal van stoof af. Gooi die sous van die koejawels in ‘n potjie, voeg die suiker en vanilla essens by. Kook oop vir 5-8 minute tot ‘n stroop. Sit die koejawels by die stroop en verwarm deur. Gooi sago in bakkies en bedien met ‘n lekseltjie stroop en warm koejawels.

Comment on this Post

three ingredient #banana crumpets with #rum ganache

three ingredient #banana crumpets with #rum ganache

three ingredient banana crumpets

I came across this three ingredient banana crumpet recipe the other day and just had to try it. It so easy – you take two ripe bananas, mash them using the back of the fork, then you add two eggs and 2.5ml of baking powder. The recipe has no flour in it so you have to fry them over low-medium heat in a non-stick pan and turn them very carefully. They also do not have the height of a normal crumpet but let me tell you there is nothing wrong with the taste! It is delicious. And what goes better with bananas than chocolate and rum? Well I decided to quickly make a chocolate & rum ganache and voila! The easiest and most delicious sweet dish I have made this year!

If you like, you can add some cinnamon for extra flavour.

three ingredient banana crumpets

Three ingredient banana crumpets with rum ganache
Makes 15 mini crumpets
2 large ripe bananas, 200g
2 large eggs
2.5 ml baking powder
Mash the banana in a bowl using a fork; add eggs, baking powder and mix the batter. Heat butter in a non-stick pan over low to medium heat. Spoon the batter into the hot butter and cook until bubbles form and the edges are dry, about 2 minutes. Turn very carefully and cook until browned on the other side, 2 minutes. Repeat with the remaining batter.

Rum ganache
75 ml cream
100 g dark chocolate, broken into pieces
15 ml rum
Place chocolate in a medium bowl; set aside. Place cream in a small pot over medium heat and bring to a simmer. Pour the chocolate into the bowl and let stand until chocolate has softened, about 3 minutes. Stir until the ganache has a smooth and silky texture. Lastly, add the rum.

Comment on this Post

citrus #doughnuts with #cinnamon sugar

citrus #doughnuts with #cinnamon sugar

I just LOVE warm, fluffy and crisp doughnuts. Smothered in chocolate or caramel sauce or simply sprinkled with some cinnamon sugar. I never thought I would make doughnuts because they are a bit of a project, but they are much less work than you might think. We made these tasty citrus delights this morning on Expresso and used Sara Wineberg’s recipe. Once you have mastered this basic recipe you can do pretty much anything you like in terms of glazes, toppings and fillings.citrus doughnuts

Citrus doughnuts with cinnamon sugar
(Recipe by Sara Wineberg)

2 sachets (20g) dry yeast
2 tsp sugar
1/4 cup warm water
1 egg
1/2 cup water
1/2 cup orange juice
Pinch salt
3 Tbs margarine
1Tbs oil
4 1/4 cups flour
1/3 cup sugar
Oil for frying
To serve
Castor sugar
Cinnamon

In a large bowl, dissolve yeast and 2 tsp sugar in ¼ cup warm water. Allow to stand for several minutes until bubbly. Add egg, remaining water, orange juice, salt, margarine, oil, flour and remaining sugar and knead until smooth. Cover dough and allow to double in size (about 1 hour). Roll out dough on a floured surface. Shape into balls. Leave on a greased wax paper to rise again for about 1/2 hour. Heat oil to 350 degrees deep fry with lid on and turn when golden brown. Remove with slotted spoon, drain and cool on paper towels. Make some cinnamon sugar and sprinkle over doughnuts

Comment on this Post

chef tjaart’s apple + cranberry pie

chef tjaart’s apple + cranberry pie

Apple and Cranberry Pie

The other day I spent a wonderful morning with the uber talented Chef Tjaart Walraven, judge of the Great South African Bake-Off. We made this easy and delicious apple and cranberry pie. The simple flavours along with the “al dente” apples is a real treat and snuggled under a buttery shortcrust pastry makes for a rather delightful surprise. The lemon juice elevates the tart to something rather special and is perfect with Tjaart’s home-made custard.

Sjef Tjaart
For more information about Tjaart go to: cheftjaart.com

Apple and Cranberry Pie
(Recipe: Tjaart Walraven)
Shortcrust pastry
200 g flour
1 pinch salt
40 g icing sugar
100 g butter, cubed
1 egg
2 tbsp water
Custard
5 egg yolks
125 g caster sugar
2 tbsp flour
500 ml milk
1 vanilla pod, split length ways
Pie filling
500 g Granny-Smith apples
100 g caster sugar
½ lemon zested and juiced
100 g cranberries
25 g butter
1 egg

Making the pastry
Place the flour, salt and icing sugar in a mixing bowl. Add half the butter and rub in with your fingers until it resembles coarse breadcrumbs. Add in the rest of the butter and combine. Make a well in the centre and add the egg and water. Bring the dough together and knead until smooth. Shape into a patty and wrap in cling wrap, refrigerate for 20 minutes.
Making the custard
Place the milk and vanilla pod in a saucepan and bring to just before boiling point, then remove off the heat. Combine thoroughly, the egg yolks, sugar and flour in a mixing bowl. Carefully pour half the milk into the egg mixture whisking constantly. Then add the remaining milk before pouring back into the saucepan. Place back on the heat, whisking constantly until the custard thickens. Remove off the heat and keep warm or transfer to a bowl or jug. Cover the surface with cling wrap to prevent a skin forming
Making the pie
Pre-heat the oven to 200 degrees. Grease your dariole moulds or ramekins. Roll out two thirds of the pastry between two sheets of cling film, releasing the top piece after a few rolls to prevent the plastic tearing. Cut out circles slightly larger than the moulds. Then line each of the greased moulds, refrigerate. Peel, quarter and core the apples, then slice them thickly. Place in a bowl with the sugar, lemon juice and lemon zest. Heat a saucepan over a medium heat, add the apples and butter. Cook for a few minutes, then add the cranberries. Cook for a further 2 minutes, then remove off the heat and leave to cool. When cool, fill the pastry lined moulds. Roll out the remaining pastry, cutting discs slightly larger than the mould. Place over the top covering the filling and seal the edges. Make a small hole in the top to allow the steam to escape. Brush the tops with beaten egg, then dust with caster sugar. Bake for 15 – 20 minutes until the fruit is tender and top is golden brown. Remove from the oven and leave to cool for 2 minutes before inverting. Place the pies on a baking tray and back into the oven to dry off the casing for another 5 minutes. Serve hot with lashings of hot custard.

Comment on this Post

my pantone 2016 cloud cake

my pantone 2016 cloud cake

Pantone cloud cake

Each year I wait in anticipation to see what the Pantone Colour of the Year will be. This year they surprised us and went with two amazing colours … Rose Quartz and Serenity. I love the soft colours and this cake was inspired by these pretty colours. It is very difficult to get the right colours with icing sugar and I would love to go on a course on colouring confectionery icing. Anyone?

The process was as follows: white icing, a toothpick drop of blue, then a toothpick drop of purple and then green and so on. And then there I was with my computer and the cake matching and comparing the colours – along with my spoon full of icing. Eventually I realised I must just go for the colour I love – which is this light blue. I then decided to get some pink candyfloss to dress the cake.

__Pantone 2016 800

The candyfloss was another story. I could not find big packets of candyfloss at the shop so I bought a small bright pink candyfloss machine and tried making the candy floss myself. Another disaster. My friend suggested I throw the candyfloss contraption into the bin – which I duly did. I then googled every candyfloss maker under the African sun (why did I not do this from the beginning) and found a candyfloss ‘factory’ and asked them for R100’s worth of pink candyfloss. The guy told me bring an empty boot! All this happened while the cake waited patiently in the fridge … for a whole week! 🙂

With a boot full of candyfloss on a very rainy day in Cape Town I decided to style and photograph my cake creation. Another mistake. Candyfloss hates wet weather and after a few minutes it starts to weep sugar tears. This of course is complicated when you are in the middle of a delicate photo shoot and one of your clients’ phone and you have to answer the call. Half an hour later the candy floss was dripping all over the cake.

But at the end of everything, I loved the process – and how the final culmination of my effort has come out. I wanted a dark, rich and dense chocolate cake underneath with clouds of pink and blue and baked Donna Hay’s milk chocolate layer cake.

I think it’s dreamy, whimsical and sublime.

Donna Hay’s milk chocolate layer cake

500 g unsalted butter, chopped
400 g milk chocolate, chopped
660 ml milk
880 g caster sugar
10 ml vanilla extract
4 eggs, lightly beaten
525 g cake flour, sifted
50 ml baking powder, sifted
50g cocoa, sifted

Preheat oven to 160°C. Place the butter, chocolate, milk, sugar and vanilla in a large saucepan over medium heat and stir until melted and smooth. Pour into in a large bowl and refrigerate for 20 minutes or until cool. Add the eggs and whisk to combine. Add the flour, baking powder and cocoa and whisk until smooth. Pour the mixture into 2 lightly greased 22cm round cake tins lined with non-stick baking paper. Cook for 1 hour 25 minutes–1 hour 30 minutes or until the cake is cooked when tested with a skewer. Allow to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.

I used normal butter icing and food colouring. I have no idea how much colouring. Play around and create your own. Have fun!

Comment on this Post

buttermilk + orange pancakes

buttermilk + orange pancakes

I made these fibre rich pancakes on Expresso this morning. They are so delicious, moist and works brilliantly with the Kellogg’s® All-Bran Hi-Fibre® cereal. Serve them with fresh seasonal fruit, a drizzle of honey and a dollop of Greek yogurt. Yum!

Pancakes

Buttermilk + Orange Pancakes
(Recipe from kelloggs.co.za)
2 cups buttermilk
½ cup Kellogg’s® All-Bran Hi-Fibre® cereal
1 cup self-raising flour
pinch of salt
3 Tbsp. honey
1 egg
1 egg yolk
¼ cup olive oil
zest of 1 orange
olive oil for frying
handful of mint leaves
honey to serve
strawberries, to serve

Pour the buttermilk over the Kellogg’s® All-Bran Hi-Fibre® cereal in a medium bowl and let it soak for 5 minutes. Sift the self-raising flour and salt together. Stir the honey, egg and egg yolk, olive oil and zest through the buttermilk mixture. Add the buttermilk mixture to the dry ingredients and mix through. Heat a thin layer of olive oil in a small frying pan over low medium heat. Add enough of the pancake mixture to the pan to cover it in a thin layer. The mixture is quite stiff so you might need a spoon to spread the mixture around to cover the pan. Fry until the top is almost set. Turn over and fry until golden brown. Keep the pancakes warm and repeat with the rest of the mixture. Garnish with mint leaves and serve with warmed honey and strawberries.

Comment on this Post

souskluitjies with naartjie + cinnamon (… & champagne)

souskluitjies with naartjie + cinnamon (… & champagne)

Souskluitjies -Anel Potgieter
I grew up with souskluitjies (cinnamon dumplings). My mom’s warm and sweet souskluitjies were my favourite childhood dessert. I remember those cold winter days and the soft dumplings smothered in a sweet buttery cinnamon syrup. I have never changed mom’s recipe… why do something like that to something so perfect? So when my friend Mary van Appeldoorn invited me for bubbles and souskluitjies I was really intrigued. Champagne and souskluitijes…could this work?

At Mary’s flat she opened a bottle of Pieter Cruythoff bubbles and started cooking her souskluitjies. She added naartjie-zest to the delicious sweet, cinnamon, citrus, buttery breadcrumb topping topping: “Mom always used to add some orange liqueur”, she said matter of factly.

Well the combinations just took the souskluitjies to another level. The addition of the naartjie worked perfectly with the cinnamon – and the light bubbles of the champagne in-between spoonfuls of souskluitjies was like wandering about the clouds en-route to heaven. Delicious!

Souskluitjies with naartjie and cinnamon

Crumb
40 ml butter
250 ml big ciabatta breadcrumbs (not fine crumbs)
2.5 ml cinnamon
5 ml grated naartjie zest
15 ml sugar

Dough
250 ml flour
5 ml baking powder
2 ml salt
45 ml butter, room temperature
2 eggs
15 ml sugar

To serve
Cinnamon sugar (45 ml sugar+ 5 ml ground cinnamon)
45 ml butter, melted

Make the crumbs by melting the butter then adding the breadcrumbs. Fry over medium heat for about five minutes until crispy. Add the cinnamon, naartjie zest and sugar and cook for a further minute or two then set aside for serving. Sift together the flour, baking powder and salt then rub in the butter. Beat together the eggs and 15 ml of sugar then mix lightly into the flour mixture. Fill a 20cm pot halfway with water then stir in ½ teaspoon of salt and bring to a boil. Dip a tablespoon into the boiling water and create balls with the dough. Place 4 dumplings into the pot at a time and leave to cook for 5 minutes before removing and setting aside. Repeat until dough is used up. Remove the dumplings with a slotted spoon from the water, place into a serving dish and sprinkle with cinnamon sugar and melted butter.Finally, sprinkle with breadcrumbs and serve warm.

Comment on this Post

far breton – baked custard with rum and prunes

far breton – baked custard with rum and prunes

Far Breton

Baked egg custard has been baked for centuries across the world. The Portuguese make their irresistible pasteis de nata while the French seem to have endless window fronts packed with egg custard pâtisserie.

Today I want you to introduce you to Far Breton, perhaps the most delicious baked custard I have had in a very long time. It hails from Brittany in France and was originally eaten by farm workers for lunch. What gives this treat such a unique taste is the combination of the rum and plums in the tart. I got the recipe from The Art of French Baking and the technique used, is most interesting. You first mix the flour and egg together and then add the sugar, milk and rum. Try it … its easy and scrumptious.

Far Breton
(Recipe from The Art of French Baking)
250 g pitted prunes, soaked overnight in water
butter to grease the tart pan
125 g plain flour
large pinch of salt
4 eggs, large
100 g caster sugar
1 litre milk
200 ml rum

Preheat the oven to 180 °C. Grease an ovenproof dish with butter. In a large bowl, mix the flour and salt. Add the eggs one by one, mixing thoroughly to create a smooth batter. Whisk the batter to introduce air into it. Add the sugar, then the milk. Stir in the rum. Drain the prunes, add them to the mixture and pour into the dish. Bake for 40 minutes or until brown. Serve either hot or cold.

Comment on this Post

pandoro #christmas tree #trifle

pandoro #christmas tree #trifle

This year my Pandoro Christmas Tree Trifle will stand proud just like the Statue of Liberty right in the centre of my festive table – between the gammon, chicken and potato salad.

Pandoro Christmas Tree Trifle

I recently visited Miki Ciman at her La Botegga Deli at the Italian Club in Cape Town and she shared this very traditional Italian Christmas treat with me. Now, Pandoro is baked in a special star-shaped mould. When sprinkled with confectioners’ sugar, it has the appearance of fallen snow on a mountain.

The two of us took the Pandoro out of its box before decorating it with Miki’s crème pâtissière, a glass of sherry and fresh berries. The transformation was this most magnificent Christmas tree trifle!

Bellisimo, lovely and easy to make.

SONY DSC

Visit Miki at the Italian Club
If you have not yet paid a visit to her deli at the Italian Club – put it on your to do list asap.   Miki is “old school” and she still makes all her pasta, cookies and other specialities by hand. She sits diligently each day preparing fresh gnocchi by hand in her deli. She also sells the best Italian fare from handmade mozzarella to charcuterie and a range of other products from her homeland.

Want to learn how to make cheese, pasta, gnocchi or salami?
Contact Miki at : 021 511 5956 (ask for La Botegga Deli) or 083 391 5792

Lovely Miki!

Lovely Miki!

SONY DSC

Pandoro Christmas Tree Trifle

1 large Pandoro
175 ml sweet sherry (or liqueur of your choice )
500 ml lemon crème pâtissière
fresh berries
icing sugar, for serving

Carefully cut Pandoro horizontally into 6 slices. Place the largest slice on a serving platter. Sprinkle over the sherry and spread a thick layer of crème pâtissière over. Top with the next largest slice, angling it so that the points of the star do not align. Repeat with sherry and crème pâtissière with the remaining layers. You can now place in your refrigerator until later. Just before serving put a lot of berries on top of the trifle, push some berries in on the sides of the cake. Sift icing sugar over the top and enjoy!

Miki’s lemon crème pâtissière
Makes 500 ml

40 g plain flour
100 g caster sugar
large pinch of salt
300 ml milk
4 egg yolks
zest of one lemon, thinly slice strips (not the white bits)
20 g butter

Sift the flour, sugar and salt and set aside. Beat 60 ml of milk and egg yolks. Scoop the flour mixture in and beat until smooth. Heat the remaining milk and lemon over low heat until it just starts to boil. Remove lemon peel and discard. Pour a third of the hot milk into the egg mixture and mix well. Throw everything in the heated milk and stir well. Stir constantly until the mixture thickens. Cook for one minute. Stir in the butter and mix well. Remove and let cool completely before using.

Comment on this Post

milk tart and how to zhoosh up store bought puff pastry

milk tart and how to zhoosh up store bought puff pastry

SONY DSCMy Irish husband decided the other day to compile his very own bucket list. On the list was … to swim in seven of the great oceans of the world; visit the Antarctic, take a motorbike trip through Africa – and yes, jump out of a plane. But bless his Irish soul, he also wants to take me to see the cherry blossoms in Japan and renew our wedding vows in the gardens of the Taj Mahal.

Then there was #16: To master the techniques of the world’s 50 most classic recipes…

Bouef bourguignon, coq a vin, crème anglaise, gratin dauphinous, puff pastry are on the list. As well as traditional South African favourite classics like melktert, koeksisters, bobotie and waterblommetjiebredie.

Melktert and puff pastry
Of course he is always too proud to ask for advice when it comes to his kitchen adventures, but I had to climb in boots and all when he announced he was going to make melktert and puff pastry … both from scratch! Let’s face it, to make your own puff pastry is no walk in the park and I always use bought pastry. But headstrong Rick would have nothing of this packet stuff… but I had a plan.

Rick very proud of his first milk tart

Rick very proud of his first milk tart


How to zhoosh up store bought puff pastry
I phoned Theresa de Vries of Kokkedoor and shared with me her recipe to zhoosh up store bought puff pastry. You take the bought pastry, open it up and grate 125g cold butter on top of the dough. You close the pastry by folding it from top to bottom and from side to side and roll it out. Then roll it out a second time. Perfect pastry for a milk tart.

Rick made Theresa’s milk tart filling as well. Some hours later with my nerves almost shattered, my Irishman did a sterling job and served up his first milk tart.

Melktert
(Recipe: Theresa de Vries)

Pastry
1 pack puff pastry
125 g ice cold butter, grated
For baking: 1 egg, separated and egg yellow whisked

Filling
500ml milk
1 cinnamon stick
10ml butter
2 eggs, separated
15ml flour
15ml corn starch
60ml sugar
1ml almond essence
5ml vanilla essence
1 ml salt

Pastry: Fold the dough open. Spread the grated butter over the dough. Fold in half from the bottom then fold from the top. Fold the left side towards the middle then fold the right half towards the middle. Push the dough down lightly with the rolling pin and roll out. Fold up, cover with cling wrap and put in fridge for an half an hour. Roll out for your tart.

Filling: Place 250 ml milk, cinnamon, salt and half the sugar and butter in a thick bottom saucepan and bring to the boil. Mix the remaining sugar, corn starch, flour, egg yolks and vanilla essence with the remaining 250 ml of milk and whisk until there are no lumps. Remove the milk from the heat and remove the cinnamon sticks. With a hand whisk beat the flour mixture quickly into the milk mixture until blended. Return to the heat and simmer for 5 minutes. Take the saucepan off the heat and cool for 10 minutes. Beat the egg whites until stiff and fold into the mixture.

Bake: Place the dough in your baking tin. Brush the bottom of the dough with egg white and pour in the filling. Brush the edges of the dough with egg yolk. Bake at 200°C for 35-40 minutes until golden brown on top. Sprinkle with a little cinnamon sugar on top and serve.

Comment on this Post

Sjokoladekoek

Sjokoladekoek
Foto van 80 Cakes from Around the World deur Claire Clark

Foto van 80 Cakes from Around the World deur Claire Clark

Toe ek my Ier vir die eerste keer vir ete genooi het, was my slinkse Eva-plan om hom met die mees dekadentste sjokoladekoek tot in my binnekamer te verlei. Ek was holderstebolder-onderstebo verlief op hierdie sexy wese en moes ʼn halwe dag se verlof insit om die groot bak-gedoente sonder senuwees en met mening aan te pak.

ʼn Gewone laagkoek wou ek nie bak nie en het besluit op ʼn skewe-stapelkoek (topsy-turvy cake) om te wys hoe skeef en onderstebo-deurmekaar hy my hart en kop maak. Ek het ten duurste spesiale skewe-stapelkoekpanne en die beste sjokolade aangeskaf en op die maat van Ricky Martin se “She Bangs” en ʼn glasie koue sjampanje in die hand het ek die amper onmoontlike skewekoek aangepak. Wat die volgende paar uur gebeur het, kan ek net met een woord opsom: Tragedie! Om ʼn lang storie kort te maak – teen ses uur die aand het ek gelyk soos ʼn sjokolade bedekte, verlepte en tranerige lappop en die koek moes reguit ashoop toe.

Ek moes noodgedwonge ʼn wit leuentjie vertel en het vir Rick per SMS laat weet ek voel nie lekker nie. ʼn Vrou het mos haar trots en dit was mos waar. Twee weke later het ek weer ʼn paar ander nie-koek Jesebel-taktieke ingespan en drie maande later was ek tog voor die kansel met die sexy Ier.

80 Cakes from Around the World deur Claire Clark, word uitgegee deur  Bloomsbury en kos R505.00

80 Cakes from Around the World deur Claire Clark, word uitgegee deur Bloomsbury en kos R505.00

80 Cakes from around the world deur Claire Clark
Na die sjokoladekoek-fiasko wou ek nie weer ʼn sjokoladekoek in my lewe bak nie…tot ek onlangs 80 Cakes from around the world oopmaak en al die beeldskone koeke sien. Die boek is ʼn lieflike skatkis van avontuurlustige bakgenot. Clark verken 80 koeke van 51 lande en gaan maak swierige draaie in: Italië met ʼn Torte Gianduja, Hongarye met ʼn beeldskone Dobos Torte, Indië met die interessante Bebinca, Noorweë met ʼn Kransekake, Mexiko met die soete Tres Leches, Chili met ʼn Mil Hojas en so meer. Ek het die meeste van die koeke nie herken nie, maar die boek is meesterlik geskryf, het pragtige foto’s en gee ʼn kort en interessante geskiedenis van elke koek. 80 Cakes from around the world is ʼn inspirerende kroonjuweel en as jy lief is vir bak beveel ek dit ten sterkste aan.

Baileys sjokolade-aartappelkoek
(Resep uit 80 Cakes from Around the World deur Claire Clark)
18 cm skewe stapelkoekpan
50g donker sjokolade (70 %), fyn opgekap
115g ongesoute botter
200g strooisuiker
2 medium eiers
½ teelepel vanielje essens
100g gaar aartappels, fyn gemaak
110g meelblom
½ teelepel bakpoeier
¼ teelepel koeksoda
¼ teelepel sout
120ml karringmelk
25g donker sjokolade-splinters

Sjokolade ganache
150g donker sjokolade (70 %), fyn opgekap
150ml dik room
25ml Baileys Irish Cream

Sjokolade glaseersel
6 velle gelatine
120g kakaopoeier
150ml water
250ml dik room
400g strooisuiker
Baileys room
150ml dik room
30ml Baileys Irish Cream
ʼn paar druppels vanielje essens

Versiering
300g gemengde vars bessies

Voorverhit die oond tot 170 ° C. Smeer ‘n 18 cm skewe stapelkoekpan (‘topsy-turvy cake tin’). Sien foto of jy kan ‘n 20cm ronde diep koekpan gebruik. Voer die bodem van die pan met bakpapier uit en botter en meel die kante. Smelt die sjokolade in ‘n mikrogolfoond of in ‘n bak oor kookwater. Maak seker die water raak nie die onderkant van die bak nie. Klop die botter en suiker saam tot lig en donsig. Klits die eiers en die vanielje liggies saam en klop dit dan bietjie vir bietjie by die botter en suikermengsel. Klop goed ná elke byvoeging. Voeg die gesmelte sjokolade by en meng liggies tot gemeng. Roer die aartappels liggies by. Sif die meel, bakpoeier, koeksoda en sout saam en vou dit dan om die beurt met die karringmelk by. Vou die sjokolade-splinters by en skep in die koekpan. Maak die bokant gelyk met ʼn potlekker. Bak vir 25-30 minute tot gaar. Koel die koek vir 5 minute in die koekpan af voordat jy dit op ʼn draadrak uitkeer om heeltemal af te koel.Ganache: Sit die sjokolade in ‘n klein bakkie. Bring die room tot kookpunt en giet oor die sjokolade. Laat staan vir 1 minuut. Roer liggies om ‘n gladde, blink ganache te vorm. Meng die Baileys by en sit eenkant om teen kamertemperatuur af te koel.
Sjokolade glaseersel: Week die gelatien vir ongeveer vyf minute in genoeg koue water tot sag. Sif die kakao poeier in ‘n bak en roer die water by om ‘n gladde, dik pasta te vorm. Bring die room en suiker in ʼn pan tot kookpunt, roer tot die suiker opgelos is. Verwyder van die hitte en roer die kakao-pasta

Comment on this Post

fruit + vegetable salad with white chocolate mousse

fruit + vegetable salad with white chocolate mousse

I was introduced to this extraordinary fruit and vegetable salad with white chocolate mousse this past week by Italian chef, Leonardo Vescera at the glamorous Ga Gemma Dell’ Est Hotel in Zanzibar. Never in my wildest culinary dreams did I think that raw veggies and fruit could go so well together. The trick with this is that you need to cut your vegetables into small little cubes. The veggies provide sweetness and texture to an ordinary fruit salad.

Back home, I decided to make my own version. I hope you will enjoy it as much as I did. Give it a whirl…it is a taste adventure!

SONY DSC

Fruit and vegetable salad with white chocolate mousse
Serves 6
100g of the following fruit + vegetables (you can of course, substitute these with your own choices…)
Pineapple, banana, carrot, papaya, peach, baby marrows, patty pan squash
10 ml icing sugar
30 ml mango or pineapple juice
A squeeze of lime juice
A few chopped mint leaves

Cut the vegetables into small blocks. Mix all ingredients together and serve with a dollop of white chocolate mousse.

Two ingredient white chocolate mousse
1 cup cream
150 g white chocolate

Melt chocolate in a double boiler. Heat 1/3 cup of cream. Pour heated cream over chocolate and mix well till smooth. Allow the chocolate and cream mixture to cool down to room temperature. Beat the remaining cream until stiff and fold into the chocolate. Put in refrigerator until needed.

Comment on this Post

red velvet #fig cupcakes for my #valentine

red velvet #fig cupcakes for my #valentine

SONY DSC

If there ever was anyone who knew how to lure a man, it would have to been the exotic and ever-seductive Cleopatra, the historic queen of Egypt. Let’s face it, she knew a thing or two about casting spells over men – even the most powerful ones. Neither the great Julius Caesar nor Mark Antony could dodge the Cupids’ arrows. The story goes that one of Cleopatra’s favourite foods was the fig and when planning her own suicide, she hid a poisonous viper in a basket of figs.

So, if the mighty Cleopatra could seduce men with her beauty and a bowl of figs, surely I too stood some chance of seducing my Irishman hubby. I decided I would tempt my man with red-velvet fig cupcakes.

SONY DSC

I took a smart short-cut and used Ina Paarman’s Red Velvet Cake mix. Dividing the contents into eighteen small cupcake moulds I proceeded to insert a ripe fig in each mould and then baked it. I served these with a topping of freshly, whipped cream and red peppercorns. When I sliced the cupcakes, the juice of the ripe fig oozed out like lava and with the the cream and peppercorns caused a wonderful taste explosion in my mouth!

My little experiment based on the escapades of a young, mischievous and tempting sultress may not have been as dramatic as the Queen of Egypt herself, but I think my little love potion of red velvet cupcakes, cream and pink peppercorns had a similar intoxicating effect on my Irish Valentine.

Happy Valentine’s day!

Red velvet fig cupcakes
1 packet of Ina Paarmans Red Velvet Cake Mixture + ingredients on the back of the pack
18 small ripe figs
250 ml fresh cream
5 ml vanilla essence
10 ml pink peppercorns

Preheat your oven to 190 °C. Follow the cake mixture instructions on the packet. Divide the dough into 18 small cupcake moulds. Place a ripe fig in each mould. Bake for 13 minutes or until cooked. Whip the cream and vanilla essence together and spoon on each cupcake. Round things off with a sprinkling of pink peppercorns.

Comment on this Post

rainbow blueberry #cheesecake

rainbow blueberry #cheesecake

SONY DSC

I have always wanted to make this blueberry cheesecake from No-Bake baking, however I have always had a fear or should we rather say trepidation when it comes to working with gelatine and ended up never having the guts to make it. When my husband brought home some fresh berries for me the other day I decided to let go of my gelatine fear and surprise him with this most beautiful and delicious cheesecake.

SONY DSC

Blueberry cheesecake
(Recipe adapted from No-bake baking by Sharon Hearne-Smith)

Base
75g butter
200g digestive biscuits, finely crumbed
5 ml grounded cinnamon
30 ml castor sugar

Filling
600g cream cheese
175g caster sugar
200g crème fraîche
800 ml cream
20 ml lemon juice

Gelatine + Blue Berry puree
9 leaves of gelatine
375g blueberries

To serve
125 g fresh blueberries
A small handful fresh mint leaves

Prepare a 17.5 cm loose-bottomed cake tin (10cm deep) with wax paper. Mix all the crust ingredients together and press firmly into the base of the tin. Mix all ingredients for filling for five minutes in a cake mixer. Place in the refrigerator. Take three large mixing bowls and put three gelatine leaves in each bowl. Cover the gelatine leaves with water and soak for ten minutes. Pour the water off and squeeze the excess water out. Cook the blueberries with a tablespoon of water for five minutes. Blend in a liquidizer. Divide your warm blueberry puree as follows into the three bowls: Bowl 1-50g blueberry puree . Bowl 2 – 100g blueberry puree. Bowl 3 – 225g blueberry puree. Make sure the gelatine has dissolved in the puree. Take the filling from the refrigerator and divide equally into the three bowls. Mix well. Scoop the lightest color into your tin first, then the middle colour and finally the darkest color. Refrigerate for five hours or overnight to set. Serve with whipped cream, fresh blueberries and decorate with fresh mint leaves.

Comment on this Post