1 kg small potatoes 90g butter, melted 30ml minced garlic 30ml finely chopped rosemary 125ml grated parmesan cheese salt and pepper
Preheat your oven to 190℃. Clean the potatoes and slice each in half. Now cut a diamond pattern into each half without cutting through. Set aside. Pour the melted butter, garlic and rosemary into a roasting pan. Brush the cut side of each halved potato with the mixture and then dip it into the parmesan. Place the potato halves cut-side down in the roasting tin and repeat with the rest. Roast the potato for 45 minutes. Serve immediately.
I want to explain myself: this is a TART because a PIE usually has a “lid” or covering of pastry of a sort. Soooo, this dish might remind one of pumpkin pie, but strictly spoken it is a tart. What makes it even more unique is the fact that it is a South African Tart. It has an earthiness from the pumpkin that is utterly yum and the cinnamon that is sprinkled on the hot tart, gives that wonderful homely warmth that is truly South African and perfect for winter meals.
This is the easiest tart you will ever make and be warned; keep a copy of the recipe because you will be asked for it!
250ml flour
250ml sugar
5ml salt
750ml cooked, well-drained pumpkin
60ml butter, melted
250ml cream
3 eggs, lightly beaten
5ml ground cinnamon
Preheat your oven to 180℃.
Lightly spray or grease a 25cm ceramic pie dish.
Sift the flour and salt into a mixing bowl.
Add the sugar and pumpkin and give the mixture a stir.
Add the melted butter and cream to a wide mouthed jug and whisk together. Add the eggs and give the mixture another thorough whisk.
Pour the wet ingredients into the pumpkin mixture and mix together really well.
Pour the mixture into the pie dish and bake for 1 hour.
Remove from the oven and immediately sprinkle an even layer of cinnamon over the tart while it is hot.
In winter I like serving this pumpkin tart warm as a side dish to a meal but it is equally delicious in summer, when served at room temperature.
Fill a large saucepan with salted water and bring to a boil. Add the pasta and cook according to packet instructions. Add the chorizo to a saucepan set over medium-high heat and fry for 3 minutes. Add the thyme and garlic and stir-fry for another minutes or so. Add the lemon juice, yoghurt and egg to a small bowl and whisk together with a fork. Take the saucepan from the heat and add the yoghurt mixture while stirring. Add the spinach to the saucepan and place it back onto the heat while stirring until the spinach is wilted. Remove from the heat and sprinkle the parmesan over. Mix through before serving.
200g mushrooms, sliced 50g butter 750ml chicken (or vegetable) stock 2 cloves garlic, peeled and smashed 2,5ml ground ginger 20ml soy sauce 10ml sugar 20ml dry sherry (or Chinese cooking wine if you can get hold of any) 2,5ml sesame oil 2 x 200g fresh udon noodles a small handful of chives, chopped
Place a frying pan on medium-high heat. Wait for it to heat up and then add the butter and mushrooms. Fry until golden. Remove from the heat and set aside. Add the stock, garlic, ginger, soy sauce, sugar, sherry and sesame oil to a saucepan and bring to a boil. Turn down the heat so that the broth can simmer. Place a lid on the saucepan and simmer for 10 minutes. Remove the garlic and add the noodles to the broth. Agitate the noodles with a fork so that they break up and cook for 2-3 minutes. Add the fried mushroom and remove the saucepan from the heat. Ladle the noodles and a good amount of broth into serving bowls and top with a sprinkling of chives.
500g gnocchi 15ml olive oil 30ml butter 3 cloves of garlic, minced 5ml mixed Italian herbs 1 x 400g tin of diced tomato 125ml tomato sauce (ketchup) 125ml vegetable stock 80ml cream 5ml salt a few grindings of black pepper a few sprigs of thyme parmesan cheese, to serve
Fill a large saucepan with water and bring it to a boil. Add the gnocchi, cook for 2-3 minutes (they should start floating) and drain. Drizzle with some olive oil and mix through so that the gnocchi doesn’t stick – set aside. Place a saucepan or large pan on medium-high heat and add the butter. Add the garlic and stir-fry for 1 minute. Add the gnocchi to the pan and sprinkle the herbs on top. Stir to coat. Cook for about 4 minutes, stirring every now and then. Spoon the gnocchi into a bowl and keep warm on the side. Now add the tin of tomatoes, tomato sauce and vegetable stock and bring the mixture to a simmer. Pour in the cream, add the salt and a few grindings of black pepper. Add the gnocchi back into the pan and heat through. Scatter some fresh thyme over and sprinkle with parmesan cheese. Serve immediately.
1 head of cauliflower (about 650-700g), cut into florets 125ml bread flour 190ml water 310ml panko breadcrumbs
Sauce: Slurry: 30ml cornstarch and 30ml water 45ml soy sauce 15ml lemon juice 60ml honey 15ml sesame oil 2,5ml ground ginger 250ml water
3 stalks of green onion, sliced a handful of sesame seeds
Preheat your oven to 220℃ and line a baking sheet with baking paper. Cut the cauliflower head in half. Break it into medium sized florets and cut off the stems. Set aside. Add the bread flour and 190ml water to a mixing bowl and whisk together until smooth. Add the breadcrumbs to another bowl. Now, dip a floret into the flour and water mixture, roll/coat it with the breadcrumbs and place it on the prepared baking sheet. Continue until all the florets are coated in breadcrumbs. Space the florets on the lined baking sheet and bake in the oven for 20-25 minutes. They should be golden and dry.
For the sauce: Prepare a slurry by whisking the cornstarch and water together. Keep aside. Add the soy, lemon juice, honey, sesame oil, ginger and water to a small saucepan and whisk together. Pour in the slurry while whisking continuously. Place the saucepan on medium-low heat and simmer for about 10 minutes, stirring every now and then. Pour the sauce over the baked florets and gently mix through to cover all the cauliflower in the sauce. Serve with a scattering of green onions and sesame seeds.
My Whisk and I 