250g digestive biscuits 100g butter, melted 250ml Cremona (coffee creamer) 1 x 385g tin condensed milk 250ml cream 80ml lemon juice your choice of fresh fruit and/or berries
Place 6 glasses/bowl on a small baking sheet and set aside. (the baking sheet makes it easier to transport the desserts) Place the biscuits in a food processor and process to crumbs. Add the melted butter with the engine running. You want to end up with a mixture that resembles wet sand. Spoon a heaped tablespoon of the mixture into the glasses and divide the rest equally. Press lightly onto the bottoms and place in the refrigerator. Add the Cremona, condensed milk, cream and lemon juice to a mixing bowl and whisk together until you have a very thick mixture. Divide among the serving glasses and place back into the refrigerator for a minimum of two hours or overnight. Take the desserts from the fridge about 20 minutes before you want to serve them. Top with your choice of fresh fruit.
Quarter the quince and then halve each quarter. Peel and cut out the core. Set aside. Add the sugar, water and vanilla to a saucepan set over medium-high heat and stir the mixture until the sugar has dissolved. Add the quince slices to the poaching liquid and bring the mixture to a simmer. Gently simmer the fruit until it can easily be pierced with a toothpick. Take the saucepan from the heat and allow the quince slices to cool in the liquid completely. Drain the quince and transfer the slices to a 18cm x 28cm ovenproof dish.
For the crumble: Preheat your oven to 180℃. Add the granola, almond meal, cinnamon, sugar and butter to a mixing bowl. Rub the butter into the dry ingredients with your fingertips. Keep going until the butter is well distributed throughout the mixture. Spread the crumb mixture evenly on the quince slices and bake for 30 minutes. Serve the quince crumble with a scoop of ice cream or yoghurt.
Passionfruit syrup: 80ml canned passionfruit 60ml sugar 80ml water the grated zest of one lemon
Pour about 50ml of the buttermilk into a small bowl and sprinkle the gelatine over. Set aside for 5 minutes. Pour the remaining buttermilk, cream and sugar into a small saucepan set over low heat. Stir the mixture until the sugar has dissolved. Pour the gelatine mixture into this mixture and stir well. Pour the mixture into 6 moulds with a 125ml capacity each, cover with plastic wrap and refrigerate for 3 hours until set.
For the passionfruit syrup: Add the water and sugar to a small saucepan and place it over a low heat. Stir the mixture until the sugar dissolves. Simmer the syrup for 1 minute without stirring and then take it off the heat. Add the lemon zest and passionfruit pulp. Stir through and set aside to cool completely.
Turn the individual pannacottas out on a serving dish and drizzle with the cold passionfruit syrup to serve.
Preheat your oven to 180℃ and line a 11cm X 25cm X 7cm loaf tin with baking paper. Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until creamy. Add the eggs, milk and sliced bananas and mix for another minute. Sift the flour, bicarbonate of soda and cocoa powder together and stir into the mixture. Take the bowl from the mixer, add the coconut and chocolate and stir through by hand. Spoon the mixture into the prepared loaf tin and bake for 1 hour or until a skewer inserted comes out clean. Turn the bread out onto a wire rack to cool. Slice to serve.
Preheat your oven to 200℃. Cut the peaches in half and remove the stones. Place the peach halves on an oven tray and dot the cubed butter over it. Drizzle over the honey. Roast in the oven for 15-20 minutes, until caramelised and golden brown. Serve on a toasted slice of Tropical Chocolate Bread.
We made this chocolate calzone one Saturday afternoon when we had leftover pizza dough and it has been a firm favourite from then on. Serve it warm with fresh strawberries and a few basil leaves on the side. This recipe yields 6 – 8 pizzas.
Pizza dough: 15g dry yeast 10ml sugar 800g bread flour 2,5ml salt 60ml olive oil 400ml tepid water
Dissolve the sugar and yeast in a jug with the lukewarm water and stir until the yeast has dissolved. Set aside. Add the flour and salt to the bowl of a stand mixer fitted with the dough hook. Add the oil to the flour. Turn the machine on to its lowest speed and add the yeast mixture. Knead for 2 minutes. Turn the machine to medium speed and knead for another 6 minutes. Place the dough in a lightly oiled bowl and cover it with plastic wrap. Leave to stand in a warm place for 90 minutes or until doubled in size.
If you are not baking your pizza in a pizza oven, preheat your oven to 220℃ and spray a baking sheet with cooking spray. Take the dough from the bowl and release the air from it by gently kneading it by hand for one minute. Cut the dough into 6 – 8 portions. Roll each dough ball to a thickness of 5mm and transfer it to the prepared baking sheet.
Assembly of one calzone: 2 x 80g slabs of De Villiers Coco Nut, Nut Butter Chocolate a handful of cashew nuts
Place the two slabs of chocolate, one atop of the other, on one half of the dough circle and sprinkle over the cashew nuts. Gently fold the other half of the dough circle over the chocolate and pinch the edges together with your fingers. Now fold the edge back by 1cm and pinch tightly together. Bake in the oven for 20 minutes or until done.
Serve the calzone with fresh strawberries and basil leaves.
(The calzone on the photographs was cooked in a pizza oven. )
These custard pots are easy to make and can be kept in the refrigerator until ready to serve. Makes 12.
2 packets finger biscuits 1 can condensed milk 125ml lemon juice 90ml sugar 135ml custard powder 200ml + 800ml milk
Line up 12 ramekins or serving glasses. Break/cut the finger biscuits in half and place 2 halves in each ramekin, “lining” the bottoms. Set aside. Add the condensed milk and lemon juice to a mixing bowl and stir together until the mixture amalgamates. Set aside. Add the sugar and custard powder to a mixing bowl and make a slurry by slowly pouring in the 200ml milk, while whisking. Pour the 800ml milk into a saucepan and bring to the boil. Pour in the the custard and sugar slurry and whisk vigorously. Whisk until the custard is thick and smooth and starts to bubble. Remove from the heat. Scoop about 60ml of the very hot custard on top of the finger biscuits in the ramekins. Now scoop about 60ml of the condensed milk mixture on top of the custard layer and shake the ramekins slightly so that the mixture spreads and covers the custard layer. Repeat the finger biscuit, custard and condensed milk layers. Bash 12 finger biscuits until very fine and divide equally among the ramekins. Place the custard pots in the refrigerator for a minimum of 4 hours.
4 egg whites, room temperature 220g caster sugar 5ml white vinegar 250ml ladies finger biscuits, chopped (or any other plain biscuit) 250ml almond slivers 160g chocolate of your choice; I used De Villiers Nut Butter with no added sugar
Preheat your oven to 150℃ and line 2 baking trays with baking paper. Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment and whisk on high speed until medium peaks form. Add one tablespoon of sugar at a time, with the mixer running. Wait 30 seconds before adding the next tablespoon of sugar and continue until all the sugar has been added. Whisk on high speed for 2 more minutes. Add the vinegar and whisk 2 minutes more. Take the bowl from the mixer and add the biscuits and almonds. Fold through. Add the chocolate to a heatproof bowl set over a saucepan of simmering water and allow to melt completely. Spoon a tablespoon of the meringue mixture onto the prepared tray and flatten slightly with the back of a spoon. Spoon a teaspoon of the melted chocolate on the meringue and swirl it into the top. Now reduce your oven temperature to 120℃ and place the trays in the oven. Bake for 30 minutes. Turn off the oven, without opening the door and leave the meringue inside for another 30 minutes. Remove the trays from the oven and leave the meringue on it until completely cold – another hour or so.
Store the meringue biscuits in an airtight container.
Preheat your oven to 190℃. Peel, core and cut the apples into quarters. Cut the quarters into chunks. Add the apple pieces to a small saucepan with the sugar and 45ml water. Cook over a low heat, stirring occasionally, for about 5 minutes. Spoon the apple into an ovenproof dish or individual ramekins. Put aside.
For the crumble: Add the oats, flour, butter, sugar and cinnamon to a mixing bowl. Rub the butter into the mixture with your fingers until it has an even crumb texture. Spoon the crumb mixture onto the apple chunks. Place in the oven and bake for 20 – 25 minutes. Serve slightly warm with vanilla ice cream.
125ml granulated sugar 45ml cocoa powder 500ml boiling water
Preheat your oven to 160℃. Sift the flour and cocoa powder into a mixing bowl and add the caster sugar. Stir the ingredients to combine and put aside. Add the melted butter, milk, vanilla and egg to a separate bowl and whisk together. Pour the wet ingredients into the bowl with the dry ingredients and stir with a spatula until just combined into a batter. Spoon the batter into a 25cm X 15cm ceramic dish and level the top with the spatula. Sprinkle the granulated sugar onto the batter in an even layer. Sift the 45ml cocoa powder onto the sugar layer and then gently pour the boiling water onto the batter. Bake the pudding for 35 minutes. Remove from the oven and stand for at least 10 minutes. Serve warm.