When onion is caramelised to perfection it has a rich flavour and makes a great accompaniment to cold meats, patés, terrines and even a base for savoury tarts. This recipe yields about 500ml of caramelised onions that will keep for 2-3 days in the refrigerator.
30ml butter 15ml vegetable oil 5 large onions, sliced a pinch of salt 30ml brown sugar 45ml balsamic vinegar
Heat the butter and oil in a large frying pan over low heat. Add the sliced onions and a generous pinch of salt and cook for 20 minutes. Stir the onions once or twice to prevent them from catching but not too often as it will prevent the caramelisation process. Add the sugar and balsamic once the onions are soft and golden in colour. Cook over a low heat for another 10-15 minutes. Stir occasionally until the onions are sticky and caramelised.
Base: 160ml peanut butter 60ml golden syrup 160ml desiccated coconut
Filling: 200g chocolate (70% cocoa), chopped 500g tofu, room temperature 160ml brown sugar 30ml cocoa powder, sifted 22,5ml cornstarch
Preheat your oven to 160℃ and line a 22cm cake tin with baking paper. Add the peanut butter, syrup and coconut to a mixing bowl and stir together. Spoon the mixture into the prepared cake tin and press evenly over the base of the tin. Place the cake tin in the oven and bake for 10 minutes. Remove and set aside.
Add the chopped chocolate to a heatproof bowl set over a saucepan with simmering water and allow the chocolate to melt. Remove from the heat once it is smooth and put to the side to cool slightly. Add the tofu, brown sugar, cocoa powder, cornstarch and melted chocolate to the bowl of a food processor. Blitz together until smooth – scrape the mixture down once or twice. Pour the tofu mixture over the base and bake for 30 minutes, until set. Remove the cheesecake from the oven and allow it to cool for 1 hour. Place the cheesecake in the refrigerator for 2 hours before serving.
This is the perfect one-portion shakshuka, all wrapped up into one omelette!
4 eggs 125ml baby spinach salt and pepper a 10cm piece of chorizo sausage (per portion), cut into small cubes 250ml cherry tomato, halved 80ml feta cheese, cut into small cubes 15ml butter vegetable oil
Add the eggs and baby spinach to a jug and blitz together with a stick blender. Season with salt and pepper. Melt 15ml butter and a splash of vegetable oil in a non-stick frying pan, set over medium-low heat. Pour the egg mixture into the frying pan and cook until the edges of the omelette begin to set. Push down onto the edges with a silicone spatula and gently push the edges towards the centre of the pan. Tilt the pan so that the uncooked eggs move to the edges. Repeat around the pan until the eggs are set but still soft. Scatter the chorizo, tomato and feta in a line down the centre of the omelette and cook for one minute longer. Slide the spatula underneath one side of the omelette and gently fold it over the filling. Repeat on the other side. Now tilt the pan and gently nudge the omelette onto a plate. The omelette is for one famished individual or two people, to share.
These bars are deliciously crunchy and loaded with energy boosters!! Yield: 16 squares from a 20cm x 20cm pan. Keep refrigerated.
500ml rice crispies/puffed rice 125ml sunflower seeds 125ml pumpkin seeds 125ml peanut butter 30ml coconut oil, melted 62ml honey 5ml honey 160g De Villiers Coco Nut Nut Butter Chocolate or any other chocolate of your choice
Line a 20cm x 20cm square baking tin with baking paper, leaving an overhang
Add the rice crispies, sunflower seeds and pumpkin seeds to a mixing bowl. Add the peanut butter, melted coconut oil, honey and vanilla to a jug and stir to mix. Pour the peanut butter mixture into the rice crispy mixture and mix well. Make sure that you cover all the seeds and puffed rice!! Spoon the mixture into the prepared baking tin and spread the top evenly. Press down firmly with the bottom of a measuring cup to ensure that all the ingredients “glue together”. Place in the refrigerator.
Break up the chocolate and add the pieces to a heatproof bowl, set over a saucepan with simmering water. Allow the chocolate to melt completely before removing it from the heat. Pour an even layer of chocolate over the seed mixture and place it back in the refrigerator for a minimum of 2 hours. Remove from the baking tin by lifting the paper overhang and slice into squares.
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.
This is without doubt one of the craziest ideas to READ about, but surprisingly satisfying and pleasing in a very old fashioned way. That statement in its own is somewhat out of the ordinary but please try this idea for a quick delicious side dish to smoked and salty meat dishes … you may just have a new favourite recipe!
1 large tin/can of peach halves 100g mature cheddar cheese, grated 60ml mayonnaise 60ml sour cream 125ml feta cheese, crumbed a handful of basil leaves, chopped a handful of pistachio or pine nuts fresh lettuce to serve
Drain the peaches from the syrup. Hold the peach in your hand with the rounded side facing upwards and make a shallow horizontal slice so that the peach can sit on it – cut away as little as possible. Arrange some fresh lettuce on a serving plate and place the peach halves randomly, with the hollow facing upwards. Fill each peach cavity loosely with grated cheddar cheese. Add the yoghurt, sour cream, finely crumbed feta and chopped basil to a small bowl and stir together. Spoon a generous dollop of the dressing onto the cheese in the peach cavity. Scatter the pistachios/pine nuts over the salad and serve with the extra dressing on the side.
This salad goes surprisingly well with any smoked, cured or salty meat dishes that need that boost of natural sweetness.
This is one of the best salad dressing you will ever make AND you can keep it in your refrigerator!! Delicious when drizzled onto seafood!
62ml lemon juice 1 clove garlic, minced 5ml Dijon mustard 1,2ml salt a pinch of ground black pepper 7,5ml honey 62ml olive oil 5ml thyme leaves, chopped
Add the lemon juice, garlic, mustard, salt, a pinch of black pepper and honey to a small bowl and whisk together. Drizzle in the oil while whisking. Keep going until all the oil is incorporated and the mixture has emulsified. Add the thyme leaves and stir through.
Store left-over dressing in a glass jar, in the refrigerator.
240g flour 230g butter, room temperature 120g caster sugar plus a handful or so for dusting after baking 2,5ml salt
Preheat your oven to 180℃ and spray a 20cm x 20cm square or 20cm round baking tin with cooking spray. Add the flour, butter, caster sugar and salt to the bowl of a food processor and pulse together until combined. Check that the mixture is soft and pliable and comes together in a dough when you press it together between your fingers. If not, pulse the mixture some more. Scrape the mixture into the prepared tin and use your hands to push it down firmly. Prick the shortbread with the tines of a fork, creating rows. Run the back of a knife’s blade between each row of fork tines to make cutting the shortbread easier once it’s baked. Place the baking tin in the oven and bake for 35 minutes. Take the shortbread from the oven and sprinkle with caster sugar while warm. You may also enhance the cutting lines and prick the biscuit with a fork once more. Allow the shortbread to cool completely in the baking tin before removing and slicing into squares or triangles.
Shortbread is best kept in an airtight container and will last for several weeks.
(Patates Fournou Lemonates) Unlike traditional roasted potatoes these lemon potatoes are soft, moist, tender and melting. The zing from the lemon cuts through the richness of lamb or meat dishes and is truly more-dish! This to me, is the essence of everything I love about Greece – do your tastebuds a favour…
12 potatoes, peeled 90ml olive oil finely grated zest of 2 lemons juice of 2 lemons 10ml salt a handful of thyme leaves
Preheat your oven to 180℃. Quarter each potato lengthwise and spread them in a large roasting tin. Drizzle with the olive oil, lemon zest, lemon juice and sprinkle over the salt and thyme leaves. Mix together with your hands so that the potato is covered with the mixture. Roast for 1 hour, turning once or twice during cooking. Add another sprinkle of salt and serve.
For the pasta: Cook the pasta, drain and return to the saucepan in which it was cooked. Crumble the feta over the pasta and mix together. Add the egg whites and mix through. Set aside.
For the meat sauce: Place a heavy bottom saucepan on medium-high heat and add the olive oil and onion. Fry for 2-3 minutes and then add the garlic, tomato paste and minced beef. Cook for 5 minutes, stirring and breaking up the beef while browning it. Add the red wine, tomatoes, sugar, bay leaf, cinnamon, salt and pepper. Bring the mixture to a simmer and cook for about 40 minutes until most of the liquid has evaporated and the sauce is thick. Remove the bay leaf and cinnamon quill and take the mixture from the heat. Allow to cool slightly.
For the Béchamel Sauce: Place a saucepan on medium heat and add the butter to melt. Add the flour and stir the paste around for 2 minutes while cooking. Add the milk and whisk until the sauce has no lumps and has thickened. Remove from the heat and add the nutmeg, salt and half the cheese. Whisk until smooth. Cool the sauce for 5 minutes and then whisk in the egg yolks.
Preheat your oven to 180℃ and spray an oven dish of 23cm X 26cm with cooking spray. Spoon the pasta into the dish and spread it into an even layer. Spoon the meat sauce on top and then top it with the béchamel sauce. Sprinkle the rest of the cheese on top in an even layer. Place the dish in the oven and bake for 40 minutes. The Pastitsio can be served at room temperature.
My Whisk and I 