200g + 50g feta
100ml milk
60ml Heerlijk Nastergaal Jam
Crumble 200g of feta into the cup of a blender and add half the milk.
Process until the mixture becomes emulsified.
Add the rest of the milk a little at a time, aiming for a creamy consistency.
Crumble the 50g feta into this mixture and stir through.
Drizzle the Nastergaal jam over the whipped feta and spread onto a slice of freshly baked bread.
6 large brown mushrooms
90ml pasta sauce
6 eggs
50g mozzarella cheese, grated
50g mature cheddar cheese, grated
Preheat your oven to 180℃ and line a baking sheet with baking paper. PLACE THE OVEN RACK IN THE MIDDLE OF THE OVEN!
Gently break the stalks from the mushrooms and place them on the baking sheet.
Spoon 15ml of the pasta sauce into each mushroom, break an egg on top and season with salt and pepper.
Bake the egg-mushrooms for 10minutes or until set to your liking.
Place a handful of cheese on each egg and grill for another five minutes until the cheese has melted.
Serve warm.
500g steak, cubed or sliced
2 onions, sliced
2 French loaves/baguette
100g butter, softened
2 cloves of garlic, minced
30ml Worcestershire sauce
125ml beef stock
250g provolone/mozzarella cheese, sliced
Preheat your oven to 190℃ and line a baking sheet with aluminium foil or baking paper.
Place a large pan on high heat and add a splash of oil.
Add the cubed steak and fry until browned and caramelised.
Spoon it into a bowl and set aside.
Turn the heat down to medium-high, add some more oil to the pan and fry the onion until just soft.
Spoon the steak back into the pan and add the Worcestershire sauce and stock to it.
Cook, stirring occasionally until the stock has evaporated and the meat and onions are moist and shiny.
Slice the baguette open and place the bottom halves on the baking sheet.
Add the butter and garlic to a bowl and mix together.
Hollow out the bread with your hands and spread the garlic butter over the halves. Set aside.
Take the steak and onions from the heat and spoon it onto the bottom halves.
Now top it with the sliced cheese and place in the oven until the cheese has melted.
Place the top halves of the baguette on top of the melted cheese and bake for another 3 minutes or so to warm it through.
Remove from the oven and slice into portions to serve.
140g flour
12,5ml baking powder
1,2ml salt
a pinch of smoked paprika
100g mature cheddar cheese, grated
250ml milk
1 egg
Preheat your oven to 200℃ and spray a 12-hole muffin tin with cooking spray.
Sift the flour, baking powder, salt and paprika into a mixing bowl.
Add the grated cheddar and mix through.
Add the milk and egg to a jug and whisk together.
Add the milk mixture to the flour mixture and mix together to form a batter.
Spoon the batter into the muffin tin and bake for 15 minutes.
Serve warm or at room temperature.
1 box phyllo pastry
125g butter, melted
300g feta cheese, crumbled
200ml sour cream
3 eggs
100ml milk
30ml black sesame seeds
Preheat your oven to 180℃ and brush a 18cm x 26cm ceramic dish with melted butter.
Crinkle together two sheets of phyllo pastry by folding them like an accordion. Place them against the longer side of the dish.
Repeat with the remaining pastry and keep stacking the crinkled sheets until the dish is filled and you have no phyllo left.
Take a butter knife and open up/space the crinkles of the pastry evenly within the dish.
Place the pastry in the oven and bake for 10 minutes.
Remove from the oven and drizzle over the melted butter.
Put the dish back into the oven and bake for another 10 minutes.
Crumble the feta in to a bowl and set aside.
Add the eggs and sour cream to another bowl, whisk together and pour over the feta.
Add the milk and whisk everything together.
Pour the mixture evenly over the stacked phyllo sheets and sprinkle the sesame seeds over.
Nudge the side of the pastry with a spatula to distribute the custard evenly on the sides of the dish.
Bake the pie for 40 minutes and serve immediately.
125ml butter
4 eggs, lightly beaten together
250ml grated mozzarella cheese
500g feta cheese, crumbed
12 phyllo pastry sheets
Preheat your oven to 190℃ and line a baking sheet with baking paper.
Add the butter to a bowl and melt it in the microwave oven.
Add the eggs to another bowl and beat together.
Add the grated mozzarella and feta to the eggs and mix together. Set aside.
Now lay one phyllo sheet on a work surface and brush all over with the melted butter.
Lay another sheet on top and brush again.
Spoon 125ml of the cheese mixture evenly across the length of the pastry, about 2cm away from the edge.
Fold the edge over the cheese and roll the pastry into a long log.
Now roll the log into a coil.
Place the coils on your prepared baking sheet and brush with the melted butter.
Bake in the oven for 25 minutes.
Serve the cheese pies with a sweet sauce.
280g flour
10ml baking powder
2,5ml salt
2,5ml garlic flakes
60ml chives, chopped
100g butter, cubed
1 egg
62ml cream
62ml yoghurt
50g cheese, grated
egg wash: one egg yolk whisked with 15ml water
Preheat your oven to 180℃ and line a baking sheet with baking paper.
Sift the flour, baking powder and salt into a mixing bowl.
Add the garlic flakes and chives and mix through.
Add the cubed butter and rub it into the dry ingredients with your fingertips.
Add the egg, cream, yoghurt and cheese to another bowl and mix to combine.
Add this mixture to the flour mixture and mix with a pallet knife until combined.
Lightly dust a work surface with flour and roll the dough out to a 3-4cm thickness.
Press the scones out with a 6cm biscuit cutter and place them on the prepared baking sheet.
Brush the tops with egg wash and bake in the oven for 15 minutes.
Serve immediately.
This is a heavenly combination of salty halloumi, sweet and spicy fruit and fabulous fresh basil!
2 pears
30ml lemon juice
60ml brown sugar
2,5ml ground cinnamon
30g butter, cubed
2 x 300g blocks Halloumi cheese
1 x 230g Dulce del Cabo sculpted fruit preserve (or 230g fruit preserve of your choice)
a handful of small basil leaves
Preheat your oven to 180℃ and line a small baking tray with baking paper.
Halve the pears and remove the core.
Place the pears, cut-side up on the prepared baking tray and drizzle with lemon juice.
Sprinkle the brown sugar and cinnamon on the fruit and place a piece of cubed butter on each.
Bake in the oven for 20 minutes, flip them over and bake for another 10 minutes.
Remove from the oven and set aside.
Turn your oven on the grill setting.
Score the halloumi, without cutting through, in a diamond pattern – about 2cm deep.
Place both blocks of cheese on a lined baking sheet and drizzle over some vegetable oil.
Place the cheese under the hot grill until browned and slightly scorched. (about 8 minutes, depending on your oven)
Cut the fruit preserve into pieces and add to a small saucepan set over medium-low heat.
Pour in 60ml of water and stir until melted.
Place the halloumi on a serving platter and arrange the pear around it.
Drizzle over the fruit preserve and scatter with basil leaves.
Serve with a crusty bread.
1 x 250 g bottle of cheese spread
150g butter, cubed
6 cloves of garlic, minced
2 red chillies, very finely chopped
250ml grated mozzarella cheese
2 sourdough loafs or baguettes
Preheat your oven to 200℃.
Add the cheese spread, butter, garlic and chillies to a small saucepan and place over a low heat.
Stir the mixture around while the butter melts. Keep going until amalgamated.
Add the grated mozzarella and stir until the cheese has melted and has incorporated into the sauce. Take from the heat.
Slice the bread on the diagonal into slices 2cm apart, taking care not to go all the way through to the bottom.
Spread the cheese mixture generously between the slices.
Wrap the bread in foil. (You may freeze one loaf at this stage).
Place the loaf on a baking sheet and put into the oven for 30 minutes.
Serve immediately.
Yields two flatbreads
3 potatoes, cooked (about 250 – 350ml cooked potato)
60ml butter
250ml cheese, grated (I use parmesan and cheddar)
5ml salt
5ml garlic salt
15ml chives, chopped
250ml yoghurt
375ml self-raising flour
butter
Mash the cooked potato while it is still warm and mix in the butter, cheese, salt, garlic salt and chives. Set aside to cool.
Add the yoghurt and flour to a bowl and combine.
Knead until you have a smooth ball of dough – add a small amount of flour if the dough is too sticky.
Divide the dough in two balls.
Roll out into a circle of 1cm thickness.
Add half the potato mixture, flatten into a smaller circle and gather the edges of the dough around the filling. Pinch together the dough to seal the potato filling.
Flip the filled dough and gently roll it out to a disk shape that will fit your pan.
Pan-fry on both sides on medium heat, until golden, brushing with melted butter.
Serve the bread warm.
My Whisk and I 