Banana
Chocolate
Puff pastry
egg wash: 1 egg yolk and 15ml water whisked together
Preheat your oven to 200℃ and line a baking sheet with baking paper.
Chocolate Banana Puff
Category: Uncategorized
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.
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.
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.
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.
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.
Wholewheat Quickbread
250g wholewheat flour
250g cake flour
5ml bicarbonate of soda
5ml salt
420ml cultured buttermilk
edible food colourant paste if you want to decorate the bread
Preheat your oven to 200℃ and line a baking sheet with baking paper.
Add the two flours, bicarbonate of soda and salt to a mixing bowl.
Pour in the buttermilk and stir the ingredients until it comes together as a dough.
Flour a work surface and tip the dough on it.
Gently roll and fold the dough to form a ball shape – do not knead!!
Place the shaped bread on the prepared baking sheet and dust off the excess flour with a pastry brush.
If you would like to paint on the bread, now is the time. I used a paste colourant that I normally use to colour cake icing. Simply paint directly on the bread and voila!!
Now make two cross cuts in the bread – be careful not to cut straight through.
Cover with a tea towel and allow to rest for 15 minutes – If you are not painting and fiddling, allow the bread 30 minutes.
Bake in the preheated oven for 30 minutes.
Cool the quick bread completely before slicing.
Melon and Feta Salad (with Basil Dressing)
150ml olive oil
250ml tightly packed basil leaves
1 clove garlic, minced
2,5ml salt
15ml lemon juice
15ml apple cider vinegar
cos lettuce
1 small melon
200g feta cheese
3 tomatoes
For the dressing:
Add all the ingredients to a blender and blitz at high speed for one minute. Set aside.
Arrange some lettuce leaves on a serving platter.
Slice the melon in half and take out the seeds.
Cut the melon into slices and then cut the flesh out of the skin,
Scoop a few melon balls from the flesh if you have a melon scoop.
Arrange the melon on the lettuce.
Slice the feta and tomato into slices and add it to the melon and lettuce.
Drizzle the basil dressing over the salad and serve.
Fish Parcels
4 portions of hake
2 sweet peppers, sliced
100g green olives, pitted
30ml capers, roughly chopped
60ml peppadews, chopped
2 lemons, quartered
Preheat your oven to 200℃.
Cut 4 pieces of baking paper to more or less 30cm x 30cm.
Place a portion of hake in the centre of each paper square and season with salt and pepper.
Add the sweet peppers, olives, capers and peppadews to a small bowl and mix through. Divide the mixture equally and spoon onto the fish.
Squeeze the juice of a quartered lemon over.
Bring the two opposite sides of the paper together and fold over twice.
Now twist the ends to enclose the filling.
Place on a baking sheet and bake for 15 minutes.
Serve the fish in its paper parcel.
Italian Herb Chicken
This is one of the most rewarding meals and it is put together in LESS THAN 30 MINUTES!!
6-8 chicken breasts, bone- and skinless
125ml olive oil
half an onion, chopped
60ml lemon juice
30ml apple cider vinegar
2 cloves of garlic, chopped
125ml cup packed with basil leaves
60ml cup packed with mint leaves
15ml rosemary, chopped
3 anchovy fillets/15ml anchovy spread
Preheat your oven to 220℃.
Place the chicken on a baking sheet and drizzle over some olive oil. Rub the oil all over the breast and season with salt and pepper.
Roast the chicken for 15-20 minutes, remove from the oven and cover with aluminium foil to rest. Set aside.
For the herb dressing:
Add the oil, onion, lemon juice, vinegar, garlic, herbs and anchovy to the cup of a blender and blitz at high speed for one minute.
Arrange the chicken on a serving platter and spoon over the herb dressing.
My Whisk and I 