Tag: snack

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Quickest Grenadilla Snack

by Karen ClaassenLeave a Comment on Quickest Grenadilla Snack
Quickest Grenadilla Snack

50ml sugar
50ml water
125ml grenadilla pulp and seeds
250g grenadilla flavoured yoghurt
6 vanilla cupcakes

Add the sugar and water to a small saucepan and set it over medium heat.
Stir until the sugar has dissolved and then allow to simmer for 1 minute without stirring.
Take from the heat and allow the sugar syrup to cool.
Pour about a third of the sugar syrup onto the grenadilla pulp and mix vigorously so that you end up with a saucy consistency. Set aside.
Half the cupcakes horizontally and place one half in a serving glass.
Top the cake with a spoonful of yoghurt and a spoonful of the grenadilla sauce.
Repeat the layer with the rest of the ingredients.
Bon appétit!!

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2-Ways with Camembert

by Karen ClaassenLeave a Comment on 2-Ways with Camembert
2-Ways with Camembert

Baked Camembert:
1 roll puff pastry
1 Camembert cheese
egg wash: an egg yolk + 30ml water whisked together
125ml fruit jam of your choice (I used strawberry)
45ml water

Preheat your oven to 190℃ and line a baking sheet with baking paper.
Place the puff pastry on the prepared baking sheet and sit the camembert on top. Cut a circle around the cheese with a border of about 1 cm.
Lay the rest of the pastry on a work surface and cut into 1cm wide strips, about 15cm long.
Now lay the strips over the cheese so that it forms a latticed pattern. (See video). The pastry should cover the cheese without any gaps.
Trim off the excess pastry and brush the covered cheese with the egg wash.
Bake in the oven for 20 minutes.
Add the jam and water to a small saucepan over a low heat.
Stir the jam and allow to melt so that it easily runs off a spoon.
Pour/drizzle the sauce over the baked cheese and serve with crackers or a crusty bread.

Brûleé Camembert:
1 camembert cheese
30ml – 45ml brown sugar
fresh grapes, halved
125ml fruit jam of your choice
45ml water

Cut away the top rind of the cheese so that it lifts off like a lid. Remove this rind and discard.
Sprinkle the brown sugar over the cheese and brûleé with a blow torch until it bubbles.
Place the camembert on a serving plate and pile the grapes on top.
Melt the jam and water together and drizzle over the grapes and cheese.
Serve with crackers or a crusty bread.

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Candied Pork Rashers

by Karen Claassen1 Comment on Candied Pork Rashers
Candied Pork Rashers

8 boneless, pork rashers
125ml brown sugar
2,5ml smoked paprika
7,5ml dried chilli flakes

Preheat your oven to 200℃ and line a baking sheet with aluminium foil. Stand a metal cooling rack in the baking sheet.
Spread the rashers on the metal rack in the baking sheet and salt them on both sides. Set aside.
Mix together the brown sugar, paprika and chilli flakes and spread it evenly onto each rasher.
Bake in the oven for 8 minutes, remove and flip the rashers.
Spread this side with the rest of the sugar mixture and immediately place it back in the oven for another 8 minutes.
Flip the rashers once more and bake for another 5 minutes per side, until beautifully browned and crisp.
Serve warm.

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Cinnamon Bagels

by Karen ClaassenLeave a Comment on Cinnamon Bagels
Cinnamon Bagels

Makes one serving:

1 bagel per person
2 eggs
30ml milk
a pinch of salt

cinnamon-sugar

Add the eggs, milk and salt to a bowl and whisk together.
Slice the bagels in half horizontally and dip each half in the egg mixture.
Place a frying pan on medium-high heat and add a splash of vegetable oil.
Fry the egg-soaked bagel for about 2 minutes before flipping it and frying for another 2 minutes.
Generously dish the warm bagel halves with cinnamon sugar and serve while warm.

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Smashed Potatoes

by Karen ClaassenLeave a Comment on Smashed Potatoes
Smashed Potatoes

1 kg small potatoes
salt
vegetable oil

Place the potatoes in a large pot and fill it with water to cover the potatoes with 3 cm water. Bring to a boil and cook until they are easily pierced with a toothpick, about 25 minutes.
Drain in a colander and shake of as much water as possible. Pat dry with a tea towel.
Spread the potatoes on a dry tea towel and leave to air-dry and cool enough so that they are easy to handle.
Crush the potatoes by pressing down on them with a spice bottle (or anything with a flat bottom like a glass).
Pour 4cm of vegetable oil into a saucepan set over medium-high heat and wait for the oil to heat up.
Fry the potatoes in batches to avoid over crowding in the saucepan.
They are ready after 2-3 minutes and when they are crispy and beautifully golden.
Drain on paper towel before placing on a serving platter.
Sprinkle with salt and serve immediately.

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Cream-Cheese-Board

by Karen ClaassenLeave a Comment on Cream-Cheese-Board
Cream-Cheese-Board

This cheeseboard is a brilliant way of entertaining friends and family with the absolute minimum effort! The cream cheese is used as a base and smeared onto a wooden serving board and then topped with crunchy, punchy bits and bobs. One 250g tub of cream cheese should provide you with enough to feed 4 people as a snack with cocktails or even as a nibble before a meal.

250g tub of cream cheese (I used a chive flavoured cheese)
red onion, finely chopped
chives, chopped (garlic chives are especially good)
fried onion bits (mine was store bought but feel free to make them yourself)
pomegranate seeds
lemon zest
honey for drizzling over
edible flower to make everything look pretty

Smear the cream cheese onto a wooden serving board.
Sprinkle over the onion, chives, fried onion, pomegranate seeds and lemon zest.
Drizzle a small amount of honey over and finish off with a few pretty edible flowers.
Serve with crackers and cocktails.

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Peach and Bacon Toastie

by Karen ClaassenLeave a Comment on Peach and Bacon Toastie
Peach and Bacon Toastie

This makes a snack for 1 person.

3 slices bread, I prefer ciabatta
1 packet streaky bacon
2 ripe peaches
45ml tahini/sesame paste, thinned down with a few drops of olive oil

Preheat your oven to 190℃.
Place the sliced bread on a baking sheet and give it a light drizzle of olive oil.
Lay the bacon strips on another baking tray.
Place both trays in the oven until (1) the bread is toasted and (2) the bacon is done.
Remove the pip from the peaches and cut each half into slices. Set aside.
Mix the tahini with a few drops of olive oil so that it is thinned down and can be drizzled.
Place a slice of toast on a plate and drizzle with the tahini.
Arrange a layer of bacon on each slice and top that with a few slices of the peach.
Sit somewhere peaceful and enjoy every single bite!

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Cheat’s Milktart

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Cheat’s Milktart

Biscuit base:
250g dry biscuits
100g butter, melted
1 egg white

Preheat your oven to 180℃.
Add the biscuits to the bowl of a food processor and process to crumbs.
Whisk the egg white just until frothy and add it to the crumbs with the melted butter.
Mix well until the mixture resembles wet sand.
Tip the crumb-mixture into a loose-bottom tart tin and level it out. Use a glass with a flat bottom to press the crumb down firmly all over and up the sides of the tin. Keep pressing until the base comes together.
Place the tart tin on a baking sheet and bake in the oven for 10 minutes.
Set aside to cool.

Filling:
60ml cornstarch
120ml water
2 egg yolks
500ml ready-made custard
ground cinnamon

Add the cornstarch to a large mixing bowl and pour the water over. Mix to a smooth slurry.
Add the egg yolks and whisk through.
Pour the custard into a saucepan and bring to a boil.
Remove from the heat and slowly and in a very thin stream, add it to the slurry while whisking continuously.
Pour the mixture back into the saucepan and place it on medium heat while whisking until it thickens.
Pour the filling into the cooled base and sprinkle with ground cinnamon.
Refrigerate the milk tart for 3-4 hours before serving.

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Fruit Salad

by Karen ClaassenLeave a Comment on Fruit Salad
Fruit Salad

papino
raspberries
blueberries
cape gooseberries
1 x container ready-made vanilla custard

Peel the papino and cut it in half. Slice a small section away on the rounded side so that it forms a base on which the fruit can “stand”.
Place the half on a serving dish and fill the cavity with the berries and a generous dollop of custard!!