I am listing the ingredients and the method but the quantities are loose and depends on how many people you will feed.
tortilla wraps
marinara or any other tomato-based pasta sauce
salami or pepperoni
mozzarella cheese
fresh basil leaves
a hard cheese like parmesan
Preheat your oven to 190℃.
Once the cheese has melted (about 15 minutes) the tortilla snack is ready to serve.
4 – 8 slices of sourdough bread
250ml marinara/pizza sauce
500ml grated mozzarella cheese
salami
dried oregano
fresh basil leaves
Preheat your oven to 180℃.
Arrange the sourdough slices on a baking sheet, drizzle with olive oil and toast in the oven.
Turn on the grill of your oven.
Spoon some marinara sauce on each slice of toast, followed by 60ml of grated mozzarella and a few slices of salami.
Sprinkle some dried oregano over and place under the grill until the cheese is melted and bubbly.
Remove from the oven, top with fresh basil leaves and serve immediately.
1 chocolate bar, broken into blocks – I used De Villiers nut butter chocolate
puff pastry, store-bought
1 egg yolk and 15ml water, whisked together
Preheat your oven to 220℃ and line a baking sheet with baking paper.
Cut the pastry into squares and follow the following technique to make little parcels:
Place the chocolate parcels on the prepared baking sheet and brush with the egg-wash.
Bake for about 12 minutes, until golden.
Serve warm.
150g sugar
45ml cornstarch
3 egg yolks
50ml + 700ml milk
7,5ml vanilla
5ml ground cinnamon
500ml oats
ground cinnamon and sugar, mixed, for dusting
Add the sugar and cornstarch to a mixing bowl and stir to mix.
Whisk the egg yolks and 50ml milk together and stir into the sugar mixture to make a smooth, runny paste. Set aside.
Add the 700ml milk to a saucepan set over medium-high heat and bring to a boil.
Take the saucepan from the heat and drizzle a thin stream of milk on to the egg mixture while whisking vigorously.
Pour the mixture back into the saucepan, place it over medium-high heat and whisk until thick.
Remove from the heat and stir in the vanilla and cinnamon.
Add the oats to a bowl/glass jar.
Pour the warm mixture over the oats and leave to cool.
Refrigerate overnight.
Dust with cinnamon-sugar to serve.
The oats may be kept in the refrigerator for 5 days.
When you are too impatient or lazy to make a traditional milktart but you really, absolutely, must have one……
150g sugar
45ml cornstarch
3 egg yolks
700ml + 50ml milk
7,5ml vanilla
ground cinnamon for dusting
Add the sugar and cornstarch to a mixing bowl and stir through.
Add the egg yolks and 50ml milk and mix together to make a smooth very runny paste. Set aside.
Add the 700ml milk to a saucepan set over medium high heat and bring to a boil.
Pour the egg and milk mixture into the boiling milk in a thin stream while whisking vigorously.
Turn the heat down to medium, keep stirring and wait for the mixture to thicken.
Remove the saucepan from the heat and stir in the vanilla.
Pour the custard into cups and dust with some ground cinnamon.
Serve slightly warm.
This is a small cheesecake that serves about 8 people with a taste-size portion which makes it ideal to serve with tea. It goes against cheesecake rules as it is baked in quite a hot oven and not in a baine Marie, has no eggs in it and is sweetened with condensed milk.
200g digestive biscuits
80g butter, melted
250g cream cheese, room temperature
1 x 385g can of condensed milk
125ml lemon juice
fresh fruit to serve
Preheat your oven to 180℃ and line a 25cm x 11cm x 7cm loaf tin with baking paper.
Add the digestive biscuits and butter to the bowl of a food processor and process until you have a texture that resembles wet sand.
Line the baking tin with the mixture, covering the bottom and sides evenly. Put aside.
Add the cream cheese and condensed milk to the bowl of a stand mixer fitted with the paddle attachment.
Set the mixer on high speed and mix until the cream cheese is smooth – scrape the bowl down once or twice.
Now set the mixer on a low speed and drizzle in the lemon juice. Mix until fully incorporated and you have a smooth mixture.
Scrape the mixture into the prepared baking tin and bake for 30 minutes.
Turn off the oven and leave the cake inside until it has cooled completely.
Place the cheesecake on a serving dish and arrange fresh fruit on top before serving.
My Whisk and I 