1 sourdough loaf, cut into 1cm slices 60ml olive oil 600g cherry tomatoes, halved half a red onion, finely chopped 200g goat’s cheese/chevin 100g sour cream juice of 1 lemon (about 30ml) a handful of basil leaves, chopped
Preheat your oven to 180℃. Place the bread slices on a baking sheet and brush them with the olive oil. Toast the bread in the oven for 10 min. Set aside. Add the halved tomatoes and red onion to a mixing bowl, drizzle with some olive oil and season with salt and pepper. Set aside. Add the goat cheese, sour cream, lemon juice and basil leaves to a bowl and whisk together with an electric whisk. Spread the cheese mixture on the bruschetta, top with the tomato and serve immediately.
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.
500g prawns, shelled and deveined – keep the tail ends on 2 eggs, lightly beaten 83ml flour 250ml popped rice (rice crispies) vegetable oil for frying
Clean and dry the prawns. Add the eggs to a shallow dish and beat together. Add the flour and popped rice to a second and third bowl. Heat the oil in a saucepan to about 170℃. Now dredge each prawn in flour, then egg and finally in the popped rice. Fry the prawn in the oil for 2-3 minutes. Serve with a dipping sauce, as a canapé.
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.
The difference between bitterballen and kroketten is the shape and only the shape. These Dutch delicacies are delicious as a snack, light lunch or eaten whenever the craving takes hold of you. Homemade bitterballen/kroketten are a mission to make BUT it is worth every ounce of energy that goes into the making!
1kg beef shin (beef shank), bone in 3 onions, sliced into quarters 45ml beef stock powder salt and pepper 10ml parsley, chopped 250g butter 90ml flour 500ml panko/dried breadcrumbs 2 eggs vegetable oil for frying
Place the beef shin (with the bone) and onions in a large saucepan and fill it with enough water to cover the meat. Add 10ml salt and bring to a low simmer. Cook the meat for about 4 hours – it should literally fall from the bone. The shin benefits from being cooked low and slow in order to break down all the fibres and turn it into unctuous, gelatinous meat which in turn thickens the sauce in which it is cooked. Take the meat from the saucepan and set aside. Pour the broth through a fine sieve, season to taste with salt and pepper and then add the stock powder so that you have a salty broth. Add the chopped parsley and set aside. Pull the beef into very fine shreds and cut into small pieces necessary. Now add the butter to a clean saucepan set over high heat. Add the flour a little at a time while stirring constantly. Cook the mixture for 1 minute. Pour the beef stock into the saucepan in a very thin stream, while whisking, JUST until you have a very thick sauce. Take the sauce from the heat, stir in the meat and mix through. Pour the mixture into a large roasting tin and allow it to cool. Cover with plastic wrap and refrigerate overnight. Place the breadcrumbs in a shallow bowl and break the eggs in another. Whisk the egg together. Shape about 80ml of the beef mixture into cylinder/round shapes, dredge each one in the breadcrumbs, egg and breadcrumbs again. Fry the kroketten in 180℃ oil, until golden. Serve with a good mustard.
Preheat your oven to 200℃. Add all the ingredients to a food processor and process to mix, but be sure to keep some texture of the artichoke. Season with salt and black pepper. Spoon the mixture into a small ovenproof dish and bake in the oven for 15 minutes. Serve with vegetable sticks, freshly baked bread or crackers.
For the pancakes: 250ml zucchini, cut into stick not wider than 4mm (or grated if you do not want to do the cutting!) 190ml flour 30ml cornstarch 1 clove garlic, minced 2,5ml salt 1 egg 190ml ice cold water about 60ml vegetable oil
Cut the zucchini into sticks no thicker than 4mm. Mix the flour, cornstarch, salt, garlic and egg together in a mixing bowl. Drizzle in the water while whisking continuously, to form a smooth batter. Heat about 30ml of vegetable oil in a frying pan over medium heat. Arrange half the zucchini in the pan and spread it out evenly. Pour half the batter over the zucchini sticks and leave to cook for 4 minutes. Flip the pancake and cook for another 3-4 minutes until golden and crispy. Remove the pancake from the pan, slice into chunks and serve with the dipping sauce.
This is an easy soufflé, packed to the brim with flavour!
75ml flour 250ml milk a pinch of nutmeg 5ml salt 4 eggs, separated 250ml Gruyére cheese, grated 250ml cream 5ml dried tarragon rocket leaves 15ml olive oil 5ml lemon juice a pinch of salt
Preheat your oven to 190℃ and brush 6 heatproof ramekins with sunflower oil – be generous! Add the flour to a small saucepan but do not place it on the heat. Drizzle in some milk to form a paste. Place the saucepan on medium heat and slowly drizzle in the rest of the milk while whisking continuously. Simmer the mixture while stirring for about 3 minutes – you want the mixture to be very thick. Take the saucepan from the heat and add the nutmeg and salt and mix through. Allow the mixture to cool until it is warm to the touch but not burning your finger. Add the egg yolks one at a time and stir until incorporated. Stir in the cheese and put aside. Beat the egg whites to medium-stiff peaks and fold it into the cheese mixture. Spoon the batter into the ramekins. Place the ramekins in a roasting tin and fill the tin about 2-3cm deep with hot water. Bake the soufflés for 20 minutes. The soufflés will deflate once you take them from the oven, but do not panic!! Turn your oven down to 180℃. Spray a baking sheet with cooking spray and unmould the soufflés – they are now upside down… Pour the cream into a small saucepan and add the tarragon. Bring the cream to a boil, turn off the heat and allow to stand for about 10 minutes. Spoon the cream onto the soufflés and bake them for another 15 minutes. Serve immediately with a side of rocket dressed with olive oil, lemon juice and salt.
This is a classic prawn cocktail recipe and although it has been around for always it is ever popular, quick and easy to put together.
60ml butter 3 cloves of garlic, minced 400g shrimps/prawns, shells removed and cleaned half a red onion, finely chopped 60ml mayonnaise 15ml tomato sauce/ketchup 15ml lemon juice 5ml Worcestershire sauce iceberg lettuce extra lemon wedges to serve
Melt the butter in a large heavy base frying pan and add the garlic and prawns. The prawn should be spaced slightly apart and not be crowded into the pan – cook more than one batch if your pan does not allow enough room for this. Cook the prawns for about 3 minutes, stirring occasionally, until pink. Remove from the pan and allow to cool. Chop the red onion very finely and add it to a mixing bowl with the mayo, tomato sauce, lemon juice and Worcestershire sauce. Mix through. Chop the prawns into chunks and add it to the sauce mixture. Shred about 2 cups of lettuce and add that to the rest of the ingredients. Mix thoroughly. Scoop the mixture into serving bowls/glasses/cone-shaped tuilles and serve with a wedge of lemon.
This is the perfect food as a light starter or simply as a canapé served with drinks on the patio. It can also double up as a light lunch when served with a salad.
2 large pears 30ml butter 30ml honey 1 lemon 500g ready-made pastry 200g goats cheese a handful of pecan nuts a handful of thyme leaves egg-wash: 1 egg + 15ml milk
Preheat your oven to 200℃ and line a baking sheet with baking paper. Peel and core the pears and cut them into thin wedges lengthwise. Place in a bowl and squeeze the lemon juice over. Mix up the slices with your hands so that the pear is covered with lemon juice. Add the butter and honey to a large frying pan over medium-high heat. Add the pear slices and any lemon juice from the bowl and cook for 2-3 minutes a side, until the pear is caramelised. Remove the pear slices but reserve the honey caramel in the pan. Roll the pastry to a 28cm X 38cm rectangle and score a 2cm border all around the edges. Place the pastry on the lined baking sheet. Arrange the pear slices over the pastry within the border. Now break up the cheese and arrange it randomly between the pear. Scatter the pecan nuts and the thyme leaves over the pear and goats cheese. Drizzle the leftover caramel from the pan over the tart. Whisk the egg and milk together and brush the pastry border with it. Bake the tart for 20 minutes until the pastry is beautifully golden. Serve slightly warm.