Category: Uncategorized

Uncategorized

Custard Slice / Mille-Feuille

by Karen ClaassenLeave a Comment on Custard Slice / Mille-Feuille
Custard Slice / Mille-Feuille


Crème Pâtissière:
40g corn flour
500ml milk
4 egg yolks
100g sugar
5ml vanilla
1 x 400g Today Puff Pastry
250g icing sugar

For the crème pâtissière:
Add the corn flour to a mixing bowl. Pour a small amount of milk into the bowl and stir to dissolve.
Add the yolks and half the sugar. Whisk to gather by hand until the sugar has dissolved. Set aside.
Pour the rest of the milk and the rest of the sugar into a small saucepan.
Set over medium heat and stir until the sugar has dissolved.
Take the milk from the heat as soon as tiny bubbles start to appear around the edge of the saucepan.
Drizzle the warm mixture onto the egg mixture while whisking continuously.
Now pour the mixture back into the saucepan and place on a medium-low heat.
Stir continuously until the mixture is thick and smooth.
Allow to cook for 30 seconds before removing from the heat.
Add the vanilla and stir through.
Pour the mixture into a shallow bowl, place a piece of plastic wrap directly onto the surface and allow to cool completely.

Preheat your oven to 200℃ and line a large baking sheet with baking paper.
Unroll the pastry sheet and cut it into 4 equal rectangles (cut through lengthwise and then halve each strip).
Place the rectangles on the prepared baking sheet, spacing them evenly apart.
Place another sheet of baking paper on top of the pastry and then place another baking sheet on top of that.
Bake for 12 minutes.
Remove from the oven and transfer to a cooling rack to cool completely.

Assembly:
Whisk your room temperature crème pâtissière by hand until it is smooth.
Spoon into a piping bag fitted with a large (1,5/2cm) nozzle.
Lay a pastry sheet on a serving plate and pipe dollops over the entire sheet.
Repeat until you have one pastry sheet left.
Sift the icing sugar into a bowl and add a tablespoon of milk.
Stir the mixture, adding a few drops more until you have a very thick paste.
Spread the icing paste on the pastry sheet and set aside to dry.
Place the iced pastry on top of the custard slice.
Slice into portions once you have displayed your beautiful creation.

Uncategorized

Potato-Cheese Pithivier

by Karen ClaassenLeave a Comment on Potato-Cheese Pithivier
Potato-Cheese Pithivier

600g potatoes, peeled and quartered60g butter
60ml olive oil
2 large onions, thinly sliced
1 clove of garlic, minced
10ml wholegrain mustard
45ml sour cream
1 egg
a handful of thyme leaves
150g feta cheese, crumbled
2 x 400g Today puff pastry
egg-wash: 1 yolk + 15ml water whisked together

Line a baking sheet with baking paper and set aside.
Boil the quartered potatoes, cool completely and crush roughly.
Heat the butter and oil in a saucepan over medium-low heat.
Add the onions, sprinkle with 2,5ml salt and cook for 30 minutes, stirring every now and then.
Add the garlic and cook for one minute.
Remove from the heat and allow to cool completely.
Add the potato, onions, mustard, sour cream, egg, thyme and feta to a large mixing bowl.
Season with pepper. Taste and adjust seasoning if needed.
Cover the mixing bowl and refrigerate.

Unroll the pastry on a lightly floured work surface and roll slightly wider.
Cut one 25cm circle from one pastry sheet and place on a cutting board.
Refrigerate until ready to use.

Cut a 22cm circle from the second sheet of pastry and place on the prepared baking sheet.
Spoon the potato mixture on the pastry circle and form a nice even mound. Leave a 2 cm border.
Brush the border with egg-wash.
Lay the 25cm pastry circle over the mound and press the edges to seal. Trim off the excess pastry.
Cut a small hole in the centre of the top.
Score curved lines all over the top from the hole down to the edge, being careful not to cut all the way through.
Brush the pie all over with egg-wash and refrigerate for 30 minutes.
Preheat your oven to 200℃.
Bake the pithivier for 40 minutes, until golden.
Slice into wedges and serve warm.

Uncategorized

Tomato Tart

by Karen ClaassenLeave a Comment on Tomato Tart
Tomato Tart

1 x 400g roll Today puff pastry
egg wash: 1 egg yolk + 15ml water beaten together
4 large tomatoes
a handful of basil
olive oil
balsamic vinegar

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Unroll the puff pastry and place it on the paper. (Trim the pastry to fit the baking sheet)
Lightly score the pastry down the centre in the length. Now score it in half and then halve each square. You should have 8 squares – be careful to score and not cut through!
Whisk together the egg yolk and water and lightly brush the pastry all over.
Refrigerate until needed.
Fill a large pot with water and bring it to the boil.
Make a cross incision (x) in the tomato skin on the bottom.
Fill a large bowl with ice water.
Now lower the tomatoes into the boiling water and simmer for 1 minute.
Remove with a slotted spoon and immediately plunge it into the ice water.
Remove the skins once they start to curl back from the flesh.
Halve the naked tomatoes horizontally.
Remove the pastry from the refrigerator.
Place a basil leave in the centre of each of the marked squares.
Place half a tomato, cut-side down on the basil and drizzle the tomato with a few drops of oil.
Season with salt and pepper and bake for 25 minutes.
Remove the tart from the oven and drizzle with balsamic vinegar while very warm.
Slice the tart into 8 portions and serve as a side.

Uncategorized

Onion Tarte Tatin

by Karen ClaassenLeave a Comment on Onion Tarte Tatin
Onion Tarte Tatin

30ml + 30ml butter
1 clove garlic, minced
6 onions, halved horizontally
100ml sugar
60ml water
30ml balsamic vinegar
5ml thyme leaves
5ml salt
1 x 400g roll Today puff pastry

Preheat your oven to 200℃.
Put a wide-bottomed pan on medium-high heat and add 30ml butter to melt.
Add the garlic and onion halves cut-side down.
Cook the onions until they have caramelised and softened slightly (about 10 minutes).
Gently remove the onions from the pan and set aside.
Add the sugar and water to an ovenproof pan over medium heat.
Cook, swirling constantly, until the sugar dissolves – DO NOT stir!
Turn the heat up to high and cook undisturbed (no stirring!) for 5 minutes or until it turns to a golden caramel – this happens instantly!!
Remove from the heat and add the balsamic, thyme, salt and 30ml butter.
Return to the boil and swirl to combine.
Arrange the onions cut-side down, trying to fit in as many halves as you can.
Place the puff pastry on a lightly floured work surface and roll it slightly wider.
Now cut a circle that is 1cm larger than the diameter of your pan.
Place the pastry circle on top of the onions and tuck in the edges so that it forms a “basket” for the onions.
Cut a very small hole in the centre of the pastry and bake in the oven for 30 minutes.
Remove from the oven and cover with aluminium foil to prevent burning.
Return to the oven and bake for another 20 minutes until the pastry is cooked through.
Remove the tart from the oven and leave to stand for 10 minutes.
Place a flat plate/wooden board over the pan and carefully invert the tart.
Season with salt and pepper to serve.

Uncategorized

Spaghetti Bolognese

by Karen ClaassenLeave a Comment on Spaghetti Bolognese
Spaghetti Bolognese

45ml vegetable oil
250g smoked bacon, chopped
2 onions, chopped
2 carrots, chopped
2 cloves of garlic, minced
30ml rosemary leaves, chopped
1kg minced beef
2 x 400g tins of chopped tomato
10ml dried origanum
2 bay leaves
15ml sugar
60ml Worcestershire sauce
50g tomato puree
5ml salt
250ml beef stock
400g spaghetti, cooked
parmesan cheese

Place a large saucepan on medium heat and add the oil.
Add the chopped bacon and cook for 10 minutes.
Turn the heat down and add the onion, carrot, garlic and rosemary. Cook for another 10 minutes while stirring often.
Add the minced beef and stir-fry for 5 minutes, ensuring it is broken up.
Now add the tinned tomato, origanum, bay leaves, sugar, Worcestershire sauce, tomato puree and stock.
Bring the bolognese to the boil, turn the heat down to a low simmer and cook for one hour until you have a rich, thick sauce. Stir the sauce every now and then while it cooks.
Cook the spaghetti, drain and spoon onto plates.
Serve the bolognese sauce on top of the spaghetti with grated parmesan cheese.

Uncategorized

Corn and Coriander Salad

by Karen Claassen1 Comment on Corn and Coriander Salad
Corn and Coriander Salad

This salad is my new obsession – it is zingy, fresh and everything and more that your tastebuds are craving ..!

8 corn cobs, cleaned
olive oil
80ml mayonnaise
30ml sour cream
80g feta cheese, finely crumbed
45ml lemon juice
finely grated rind of 2 lemons
40g coriander leaves, picked off the stems (it is about an average bunch)
3 spring onions, sliced

Heat a wood-fired grill to medium-high heat.
Coat each corn cob with a thin layer of olive oil and season with salt.
Place the corn on the grill and cook for 20 minutes. Turn them every now and then so that they get a char all over.
Cool slightly and then cut the kernels from the cobs. Set aside.

Add the mayonnaise, sour cream, feta cheese, lemon juice and lemon zest to a small bowl.
Season with salt and pepper and mix together.
Spoon half the corn kernels on a serving dish.
Top with half the spring onions and half the coriander leaves.
Drizzle half the dressing over and repeat the corn, spring onion and coriander layers, finishing with a drizzle of the dressing.
Serve the salad at room temperature.

Uncategorized

Apple-Pork

by Karen ClaassenLeave a Comment on Apple-Pork
Apple-Pork

This dish may look dull in all its beige-browny colours but it certainly delivers on flavour, easy of preparation and of course, it is made in one saucepan!

6 pork chops
45ml oil
45ml butter
3 onions, sliced
30ml sugar
2 cloves of garlic, minced
45ml honey
15ml lemon juice
200ml chicken stock
1 x 380g can of pie apples

Set a heavy bottom pan on medium-high heat, add some vegetable oil to it and brown the chops. Remove from the saucepan and keep aside.
Add the oil and butter to the saucepan and turn the heat to medium.
Add the onions and sugar and stir-fry for at least 15 minutes until soft and starting to brown.
Add the garlic and cook for one minute.
Now add the honey, lemon juice and chicken stock. Stir to mix for one minute or so.
Add the apples and spread it out evenly before arranging the pork chops on top.
Cover the saucepan with a lid and simmer for 20 minutes.
Remove the lid and spoon the apples and sauce over the chops.
Cook for a further 10 minutes.
Serve the pork with a crispy coleslaw salad.


Uncategorized

Rice Krispie Cups

by Karen ClaassenLeave a Comment on Rice Krispie Cups
Rice Krispie Cups

4 bananas
1 x 380g tin of caramel treat
4 x 250ml Rice Krispies

Line a 12-hole muffin tin with paper cups.
Add 3 bananas to a mixing bowl and mash until smooth.
Add 190ml of the caramel and mix through.
Now add the Rice Krispies and mix thoroughly.
Divide the mixture evenly amongst the paper cups, pressing in the cup with the bottom of a shot glass to create a hollow centre.
Now add a teaspoon caramel to each Rice Krispie cup.
Slice the last banana into 12 slices and place a slice on top of each Rice Krispie cup.
Refrigerate the cups for 1 hour.

Uncategorized

Pizza Rolls

by Karen ClaassenLeave a Comment on Pizza Rolls
Pizza Rolls

2 x 400g puff pastry rolls, thawed
400ml tomato sauce for pizza
400g sandwich ham, sliced into squares
200g salami, sliced
200g green olives, halved
a handful of basil leaves
500g mozzarella cheese, grated
egg-wash: 1 egg yolk + 15ml water, whisked together

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Unroll both the puff pastry rolls and place one horizontally in front of you on a work surface.
Brush a 2cm wide strip at the top of the pastry with water and overlay the other pastry roll so that the two overlap. Press the overlapping sections together.
Spread the tomato sauce over the entire pastry.
Scatter the ham, salami and olives evenly over the tomato sauce.
Arrange the basil leaves across the surface and top the entire pizza with the grated cheese.
Now lift the edge of the pastry closest to you and start rolling it up into a roll. Work lightly as you do not want to tear the pastry.
Slice the roll into 4cm thick slices and then lay the slices flat (cut-side down) on the baking sheet.
Brush the top and sides of the rolls with the egg-wash.
Bake the pizza rolls for 25 minutes until oozy and golden.
Serve immediately.