30ml + 30ml butter 1 clove garlic, minced 6 onions, halved horizontally 100ml sugar 60ml water 30ml balsamic vinegar 5ml thyme leaves 5ml salt 1 x 400g roll Today puff pastry
Preheat your oven to 200℃. Put a wide-bottomed pan on medium-high heat and add 30ml butter to melt. Add the garlic and onion halves cut-side down. Cook the onions until they have caramelised and softened slightly (about 10 minutes). Gently remove the onions from the pan and set aside. Add the sugar and water to an ovenproof pan over medium heat. Cook, swirling constantly, until the sugar dissolves – DO NOT stir! Turn the heat up to high and cook undisturbed (no stirring!) for 5 minutes or until it turns to a golden caramel – this happens instantly!! Remove from the heat and add the balsamic, thyme, salt and 30ml butter. Return to the boil and swirl to combine. Arrange the onions cut-side down, trying to fit in as many halves as you can. Place the puff pastry on a lightly floured work surface and roll it slightly wider. Now cut a circle that is 1cm larger than the diameter of your pan. Place the pastry circle on top of the onions and tuck in the edges so that it forms a “basket” for the onions. Cut a very small hole in the centre of the pastry and bake in the oven for 30 minutes. Remove from the oven and cover with aluminium foil to prevent burning. Return to the oven and bake for another 20 minutes until the pastry is cooked through. Remove the tart from the oven and leave to stand for 10 minutes. Place a flat plate/wooden board over the pan and carefully invert the tart. Season with salt and pepper to serve.
This recipe makes 12 small desserts or 6 substantial portions, served in glasses or ramekins.
1 x 200g packet of coconut biscuits (Tennis biscuits) 80ml desiccated coconut 1 x 385g can of condensed milk 80ml lemon juice 250g smooth cream cheese, room temperature 250ml fresh cream 2 x large mango, cubed
Break the biscuits into large pieces and place in a plastic bag. Crush them lightly with a rolling pin but keep some texture/not too fine. Add the coconut, mix through and divide amongst 12 serving glasses. Set aside. Pour the condensed milk and lemon juice into a mixing bowl and beat together with an electric whisk until incorporated. Add the cream cheese and mix again on high speed until the mixture is completely smooth. Set aside. Pour the cream into a mixing bowl and beat until it forms medium-stiff peaks. Add the cream to the condensed milk mixture and fold through until it is thoroughly blended. Spoon the cheesecake mixture into the glasses and gently tap the glass so that the mixture settles into the crumb. Refrigerate for a minimum of one hour. Peel the mango and cut into cubes. Spoon the fruit on top of each cheesecake, sprinkle some coconut shavings on top and serve.
Preheat your oven to 180℃ and spray a 22cm loose-bottom cake tin with cooking spray. Roll the pastry to a 3mm thickness and line the bottom and side of the cake tin. Set aside. Add the eggs and cream to a mixing bowl and whisk together. Add the chopped spinach, peas and cheeses and mix through. Season with salt and pepper. Pour the mixture into the pastry case and bake for 30 minutes. Cool the tart for 30 minutes. Top the tart with the rocket leaves, sugar snaps and zucchini shavings. Drizzle over some olive oil to serve.
170ml condensed milk 30ml matcha powder 360g white chocolate, chopped 2,5ml salt 2,5ml vanilla
Prepare a 20cm x 20cm baking tin by lining it with baking paper. Pour the condensed milk into a small saucepan and sift the matcha powder over it. Place the saucepan on a low heat and stir until the mixture is hot. Add the white chocolate, salt and vanilla. Turn the heat down to the lowest setting and stir continuously until the chocolate has melted completely. Pour the mixture into the prepared tin and leave to cool completely. Refrigerate the fudge for 3 hours or longer. Slice the fudge and sift over some matcha powder.
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!
750ml cooked, well-drained pumpkin
60ml butter, melted
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.
2 onions, chopped 3 cloves of garlic, minced 4 carrots, chopped 1 x 400g tin of chopped tomatoes 1 x 400g tin of butter beans (or any other white bean, cooked) 4 x 250ml vegetable stock 2 bay leaves 5ml dried thyme 250ml small pasta, e.g. elbows, shells, vermicelli 125ml fresh parsley, chopped salt and black pepper
Add some olive oil to a saucepan set over medium-high heat and fry the onion until soft. Add the garlic and stir-fry for 1 minute. Now add the carrots, tomato, beans, stock, bay leaves and thyme. Cover the saucepan with a lid and simmer for 20 minutes. Stir in the pasta and cook uncovered until done – about 10 minutes. Season to taste with salt and pepper. Sprinkle the chopped parsley over the soup and serve piping hot.
Preheat your oven to 170℃. Add the eggs and sugar to a mixing bowl and whisk together with electric beaters until pale. Set aside. Pour the cream and milk into a saucepan and place it over a high heat. Bring the mixture just to the boil. Pour the cream and milk onto the egg and sugar in a very thin stream, while constantly whisking. Add the vanilla to the mixture and stir through. Set aside to cool slightly. Slice the buns in half and spread each with butter. Dip each half into the milk mixture, allowing 2-3 seconds for the buns to absorb the liquid. Arrange the halved buns so that they overlap slightly in a 18 – 23cm ovenproof dish. Now pour the rest of the mixture through a sieve and drizzle it onto the buns. Scatter the pistachio nuts and orange zest over and set aside for 20 minutes so that the buns can soak up the custard mixture. Place the pudding in the oven and bake for 45 minutes. Dust with icing sugar and serve with custard.
Marinade: Pull the skin from the drumsticks and place them in an ovenproof ceramic dish. Mix the marinade ingredients together and pour it over the chicken. Turn the drumsticks so that it is covered in marinade and wrap the dish with plastic wrap. Refrigerate for 8 hours/overnight.
Preheat your oven to 200℃. Mix the flour and salt in a shallow dish. Whisk the egg and milk together in another shallow dish. Measure the breadcrumbs into a third, last shallow dish. Now dredge each drumstick through the flour, then the egg and finally the breadcrumbs. Arrange the drumsticks in an ovenproof dish, spaced so that they do not touch. Melt the butter and drizzle it evenly over the chicken. Place it in the oven to bake for 25 minutes. Pull out the dish and quickly turn each drumstick. Bake for another 25 minutes until crisp and golden. Serve the drumsticks piping hot.
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.
Pistachio nut butter is relatively low in calories and fat but high in protein. Spread it on toast, stir it into oatmeal porridge or mix it into a cookie batter. You will need a powerful food processor to process the nuts.
Choose the amount of nuts – I used 500ml Blanch the pistachios for two minutes, drain and spread them onto a tea towel. Rub the between the cloth to remove the skins. The more skin you remove, the greener the pistachio butter!
Now roast the nuts at 170℃ for 7 minutes. Add the pistachio to a food processor and blitz until creamy. Scoop the nut butter into a glass jar and store in the fridge.