2 eggs 6 large potatoes, peeled and diced a pinch of nutmeg 120g butter, cuber 200g frozen peas 1 onion, chopped 2 carrots, finely chopped 250ml cream 80g cheddar cheese, grated 15ml lemon juice 5ml granulated mustard 62ml parsley, chopped 500g haddock, cut into 2cm x 2cm pieces
Preheat your oven to 220℃. Boil the eggs for 7 minutes, peel and quarter them and set aside. Cook the potato until soft. Drain, mash and add a pinch of nutmeg. Add the butter and mix through until the butter has melted and it is incorporated into the potato. Taste the potato and season with salt. Set aside. Measure the frozen peas into a mixing bowl and fill the bowl with boiling water. Stand the peas for 1 minutes, drain and set aside. Pour some oil into a saucepan set over medium heat. Add the onion and carrot and cook for 5 minutes. Add the cream and bring the mixture to a boil for 5 minutes. Remove the saucepan from the heat. Add the cheese, lemon juice, mustard, parsley, peas and fish and stir to mix. Scoop the mixture into a 18cm x 28cm ovenproof dish and arrange the eggs on top. Finally spread the mashed potato on top and bake for 30 minutes. Serve the pie piping hot.
Although a kruimelvlaai is often made with a sweet pie crust the traditional version calls for a yeasted pastry and it is soooo worth it! This is a delicious tart – a creamy, smooth custard filling in a slightly chewy pastry with a crunchy streusel on top!!
Pie Crust: 150ml milk, tepid 50g butter 250g flour 10g dry yeast 35g sugar a pinch of salt 5ml vanilla
Streusel: 100g butter 175g flour 75g sugar 5ml vanilla a pinch of salt
For the filling: Pour the milk into a saucepan and bring it to a boil. Mix the cornstarch and sugar in a large mixing bowl. Add the eggs and whisk well. Take the milk from the heat and pour a third of it on the egg mixture while whisking constantly. Now pour this mixture back into the saucepan with the remaining milk while whisking away. Turn the heat down to medium and keep whisking until the mixture thickens and comes to a boil. Take the saucepan from the heat, add the vanilla and mix through. Pour the mixture into a mixing bowl, place a layer of plastic wrap directly on to the surface and leave to cool completely.
For the pie crust: Warm the milk until tepid and add the butter to melt. Add the flour, yeast, sugar, salt and vanilla to a mixing bowl and make a well in the middle. Pour the liquids into the well, mix with a fork to bring the pastry together and knead the dough by hand for 3 minutes, until smooth. You may add small amounts of flour to get the dough to the consistency where it can be kneaded. Place the dough in a lightly oiled bowl, cover with plastic wrap and allow to rise for one hour. Spray a 24cm tart tin with cooking spray. Roll the dough into a circle of about 28cm in diameter and line the bottom and sides of the tart tin. Place in a warm spot.
For the streusel: Add the butter and flour to a mixing bowl and rub it together until it resembles course breadcrumbs. Add the sugar, vanilla and salt and rub with your fingers to mix through.
Preheat your oven to 200℃. Pour the cold filling into the prepared crust and smooth the top. Sprinkle the streusel over the filling in an even layer. Bake the pie for 45 minutes. Take the baked pie from the oven and allow it to cool. Serve generous slices with a cup of coffee.
Add the butter to a small saucepan over a low heat. Stir until the butter has melted. Add the flour and cook for 30 seconds while stirring. Add the mustard powder and stir through. Pour in the beer in a thin stream while whisking constantly. Turn the heat to low, stir in the cream and add the cheese. Stir until completely melted and incorporated as a sauce. Serve the sauce as a dip with vegetable sticks, pretzels or bread sticks.
The word croquette is derived from the French word croquer which means “to crunch” and that is exactly what these potato bites are: a soft, cloudy potato with a heavenly crunch on the outside. Makes about 50 balls and is an excellent way of using leftover mashed potato.
Scoop the mashed potato into a mixing bowl. Add the chopped sausage to a dry pan and cook until done and slightly crisp on the edges. Add the sausage, cheese, chives and garlic powder to the mashed potato and mix through. Scoop about 15ml of the mixture into your hand and shape into a firm ball. Place the balls on a baking tray. Keep going until there are no mix left. Refrigerate the potato balls for at least one hour, it will be easier to work with. Add the eggs to a shallow bowl and whisk to break it up. Add the breadcrumbs to another shallow bowl. Now dredge the balls through the egg and then the breadcrumbs to cover evenly and completely. Warm the oil and fry the balls in small batches until beautifully golden and crisp. Serve the croquettes with a good mayonnaise or mustard.
Filling: 4 large apples 83ml raisins 83ml brown sugar 2,5ml ground cinnamon finely grated zest of 1 lemon
Eggwash: 1 egg and 15ml water whisked together
For the pie crust: Combine the flour and sugar in a mixing bowl. Add the cubed butter and rub in with your fingertips until it is clumps the size of peas. Whisk the egg with a fork and add it to the mixture. Mix the pastry with your hands and add a few drops of water if it is too dry to come together. Shape the pastry into a ball, cover with plastic wrap and refrigerate.
For the filling: Preheat your oven to 180℃ and spray a 22cm pie dish with cooking spray. Peel the apples, core them and cut into small chunks. Add them to a large mixing bowl. Add the raisins, brown sugar, cinnamon and lemon zest and mix through. Cut the pastry into 4 equal pieces and set one piece aside. Press the rest of the pastry into the bottom and sides of the cake tin – you can roll it out and patch wherever it breaks. Spoon the filling into the pie crust. Dust a work surface with flour and roll out the remaining pastry. Cut into strips and make a lattice pattern for the tart. Brush the pastry with the egg wash. Place the apple tart in the oven and bake for 40 minutes. Serve the tart with a dollop of cream.
2 avocado pears 60ml cream cheese, room temperature 1 small onion, finely chopped 2 tomatoes, seeds scooped out and cut into small cubes 250ml grated cheddar cheese balsamic vinegar reduction
foil nests to rest the halved avocado pears in while baking
For the pangrattato: Add the oil and butter to a frying pan set over medium heat and allow the butter to melt. Fry the garlic for 1 minute while stirring. Add the breadcrumbs, thyme and nuts and stir around in the pan until toasted and golden. Take the mixture off the heat, spoon it into a bowl and allow to cool.
Preheat your oven to 180℃. Prepare foil baking nests for the avocado pear by scrunching strips of aluminium foil into circular shapes where the avocado can rest without tilting. Be careful not to cut your hands!!! Place the nests on a baking tray. Cut the avocado pears in half and remove the stone. Place each half on an aluminium nest and spoon 15ml cream cheese into the hollow. Mix the chopped onion, tomato and cheddar cheese and divide the mixture in four equal portions. Pile the mixture onto the avocado halves. Place the baking tray in the oven for 10 minutes or until the avocado is warmed throughout and the cheese has melted. Spoon a generous amount of pangrattato onto each avocado portion. Drizzle with balsamic vinegar reduction and serve slightly warm.
Preheat your oven to 220℃ and brush a 12-hole muffin tin with the melted butter. Lay the phyllo sheets flat on a large chopping board and cut it into six squares – all the sheets at once. Brush the top sheet with melted butter. Lay a phyllo square into a muffin hole and pat it down. Lay another square at an odd angle onto the first and pat it down. Finish the phyllo cup with a third layer of pastry. Fill all 12 muffin holes in the same way and set aside. Add the cream cheese and half the beer to a small saucepan set over medium heat. Stir the mixture until the cheese has melted. Add the rest of the beer, stir and lower the heat. Add the mustard and garlic powder. Add a small amount of the grated boerenkaas and cheddar and wait for it to incorporate and melt into the mixture. Keep adding small amounts of cheese and stirring until all cheese are incorporated. Remove the saucepan from the heat and whisk until completely smooth. Set aside to cool for 5 minutes. Add the egg to the mixture and whisk to incorporate. Spoon the mixture into the prepared phyllo cups and bake in the oven for 10 minutes. The tops should be slightly burnt. Serve the tarts warm or at room temperature with an ice cold beer.
Mix the flour, baking powder, icing sugar and salt together in a mixing bowl. Add the buttermilk and egg to a jug and whisk together. Pour the liquid mixture into the dry ingredients and stir together. Add the mashed banana and mix through. Set aside. Heat about 7cm deep vegetable oil in a saucepan. Mix the caster sugar and cinnamon in a shallow bowl. Mould the banana batter with two teaspoons and fry in batches for about 3 minutes, until cooked and golden. Drain the fritters on kitchen paper and immediately roll them in the sugar-cinnamon mixture.
For the butterscotch sauce: Measure the sugar into a small saucepan set over medium heat and allow the sugar to melt without stirring. Allow the sugar to caramelise and become golden while watching it with a hawk’s eye – you want a light caramel colour at this stage. Add the butter and stir until melted. Simmer the mixture over gentle heat for 2 minutes. Remove the saucepan from the heat and add the cream. Whisk vigorously until smooth. Decant the sauce – it will thicken as it cools.
Serve the banana fritters with the butterscotch sauce on the side for dipping.
The base of this soup is a delicious vegetable broth and therefore it is very important to either make your own stock or buy the best quality you can lay your hands on. In the traditional recipe the meatballs are cooked in the broth. In my version the meatballs are first roasted in the oven to add another layer of flavour before adding it to the broth. This recipe feeds 6-8 people – you may half the ingredients when preparing the soup or alternatively freeze one half.
Meatballs: 1kg ground beef 20ml salt 1 egg
Soup: 3 litres vegetable stock 4 medium carrots, peeled and sliced into discs 220g vermicelli pasta, broken into small pieces 125ml fresh parsley, chopped salt and pepper to taste
For the meatballs: Preheat your oven to 180℃ and lightly spray 2 roasting tins with cooking spray. Set aside. Combine the ground beef, salt and egg in a mixing bowl and mix through. Scoop a teaspoonful of the mixture into your hands and shape into mini balls by rolling between your palms. Place the meatballs in the prepared tins. Bake the mini meatballs in the oven for 10 minutes.
For the broth: Pour the stock into a large saucepan, add 10ml salt and bring to a simmer. Add the carrots and vermicelli and simmer until the carrots are fork-tender. Now add the mini meatballs and simmer for 5 minutes. Add the parsley to the soup and taste and adjust seasoning. Serve the soup piping hot with fresh, crusty bread.
Add the flour, baking powder and salt to the bowl of a stand mixer fitted with the whisk attachment. Pour the milk, water, oil and eggs into a large jug and whisk together. Turn the mixer on a low speed and add the egg mixture in a thin stream. Turn the speed higher once the mixture comes together and keep adding small amounts of liquid until you have a thin, smooth mixture. Cover the bowl with plastic wrap and set aside for at least one hour. Heat a non-stick crépe / frying pan over medium-high heat and allow the pan to get hot. Pour enough batter into the pan to cover the bottom. Swirl the mixture around to coat the pan evenly and bake for one minute per side. Allow the baked pancakes to cool.
Place a pancake on a serving plate and spread some cream cheese onto it. Scatter the avocado, salmon, cucumber and dill over and squeeze some lemon over. Fold the pancake in half and serve with a glass of bubbly.