Follow the recipe as for the Membrillo.
Preheat your oven to 50℃.
Line a large baking sheet(s) with baking paper.
Pour the blitzed quince on to the paper and spread it out, about 3mm thick and as evenly as you can.
Place in the oven to dry for 7 – 8 hours. The fruit will remain slightly sticky when it is ready.
Once out of the oven, cool completely before rolling and slicing.
Store the quince wrapped in baking paper in a dry, well ventilated area.
about 9 small aubergines
125ml flour
5ml salt and a few groundings of black pepper
125ml water
100g all bran breakfast cereal
Preheat your oven to 190℃ and line a baking sheet with aluminium foil.
Place the aubergine on the prepared baking sheet and prick the skin and flesh all over with a fork.
Place in the oven and bake for 40 minutes, remove and allow to cool completely.
Carefully peel off the skins and place the aubergines back on the tray.
Squash the flesh with a fork so that the flesh spreads out to an even thickness. Set aside.
Add the flour, salt, black pepper and water to a bowl and stir to make a thin batter.
Add the all bran flakes to a food processor and blitz to rough crumbs.
Pour the cereal in a shallow bowl.
Now dip an aubergine in the batter, covering both sides and allow the excess batter to drip off.
Place the aubergine in the cereal and coat on both sides.
Place a pan on medium-high heat and add some vegetable oil to it.
Wait for the oil to heat up and fry the aubergine for 2 minutes per side until golden and crispy.
Serve warm.
Popped sorghum is a corn-free/gluten-free alternative to traditional popcorn but just as addicting and stackable – cute, tine and almost sweet tasting, it will become your favourite healthy snack!
30ml sorghum
vegetable oil
salt
Pour a small dash of oil into a saucepan and add one grain of sorghum.
Place the saucepan over medium-high heat and cover with a lid.
Add the rest of the sorghum grains once you hear the single grain pop.
Cover with a lid and shake the saucepan every 30 seconds or so until you don’t hear popping anymore.
Remove from the heat and season with salt while hot.
Enjoy your snack!!
Makes about 36 bite-sized puffs
1 packet store-bought puff pastry, thawed and at room temperature
egg wash: 1 egg yolk + 15ml water, whisked together
45ml sesame seeds
180g cream cheese, softened
60g goat cheese, softened
15ml lemon juice
1ml salt
30ml chopped chives
60ml sweet chilli sauce
Preheat your oven to 200℃ and line a baking sheet with baking paper.
Lay the pastry on a work surface and cut out 5cm rounds with a biscuit cutter.
Transfer the pastry rounds to the baking sheet, spacing them evenly apart.
Now score each round with a 2,5cm biscuit cutter, but do not cut through.
Brush the borders/rims of the pastry with egg wash and sprinkle with sesame seeds.
Bake the rounds for 12 minutes until puffed up and golden brown.
Remove from the oven and press down the centres of each puff with the back of a wooden spoon. Set aside to cool completely.
Add the cream cheese, goat cheese, lemon juice, salt and chopped chives to a bowl and beat together by hand until creamy.
Spoon the mixture into a piping bag and pipe into the centre of each pastry puff.
Drizzle over the sweet chilli sauce and serve.
125g cream cheese, room temperature
2 preserved green figs, finely chopped
45ml syrup from the preserved figs
1 x 400g roll of puffed pastry
200g thinly sliced biltong
250g camembert cheese, top rind removed
egg wash: 1 egg yolk and 15ml water whisked together
Preheat your oven to 180℃ and line a baking sheet with baking paper.
Add the cream cheese, chopped figs and the syrup to a bowl and mix to distribute the fig evenly.
Lay the pastry flat on a work surface and halve it in its length – you want to shorter pieces.
Divide the cream cheese mixture between the pastry and spread it out evenly.
Now arrange the biltong on top of the cream cheese.
Cut each piece of pastry into 8 even strips.
Twist each strip like you would when making cheese straws.
Place a saucer/heatproof bowl, more or less the size of the camembert, on the lined baking sheet.
Arrange the twisted pastry around the saucer until you have an entire ring of pastry around it.
Brush the pastry with the egg wash and bake for 15 minutes.
Take the baking sheet from the oven, remove the saucer and replace it with the camembert. (the top with its rind removed, should face up)
Return the baking sheet to the oven and bake for another 8 minutes or so – the cheese should be melted and runny.
Serve warm with fresh herbs scattered over.
1 x 400g Today Puff Pastry
2 large apples
egg-wash: egg yolk + 15ml water whisked together
Preheat your oven to 200℃ and line a baking sheet with baking paper.
Unroll your pastry and divide and cut it into 8 equal squares.
Place 4 squares on the prepared baking tray and set aside.
Make 0,5cm incisions in a vertical line on the other pastry squares.
Fill the squares with these incisions following a “brick-laying” pattern.
Peel, halve and core the apples.
Place half an apple on a square on the baking sheet and cover with a square with incisions.
Press down to seal and trim off the excess pastry.
Brush with egg-wash and repeat with the rest of the squares and apple.
Bake in the oven for 20 minutes and serve with custard.
My Whisk and I 