the prettyblog – My Whisk and I

Flower Jellies

October 11, 2021October 10, 2021by Karen ClaassenLeave a Comment

These pretty flower jellies can be served as a light dessert or as a palate cleanser. The wine may be replaced with grape or any other clear juice.

6 eggs
edible flowers
10ml powdered gelatine
45ml cold water
45ml sugar
150ml very hot water
75ml white wine or clear fruit juice

Poke a hole in the bottom of the eggs and pour out the insides. Thoroughly wash the inside of the shells and wipe dry.
Push the edible flowers inside the empty shells.
Pour 45ml water into a bowl and sprinkle the gelatine on top. Set aside to bloom for 5 minutes.
Add the sugar to the gelatine and pour in the hot water. Stir the mixture until the sugar and gelatine has dissolved completely.
Set aside to cool for a few minutes and then add the white wine. Mix well and allow to cool to room temperature.
Pour the gelatine mixture into the egg shells and refrigerate until firm. (about 6 hours)
Peel the egg shell away and serve the flower jellies.

Uncategorized

Biscuit Brownies

June 23, 2021June 14, 2021by Karen ClaassenLeave a Comment

This is an old favourite which most of us have eaten in one form or the other. The addition of the chocolate layer on top adds a creaminess and turns a kids-party-favourite into an adult snack! Keeps well in a sealed container at room temperature.

2 X 200g packets plain biscuits
250g butter
60ml condensed milk
30ml golden syrup
45ml cocoa powder, sifted
30 sugar
160g dark chocolate; I used De Villiers Dark Chocolate, Intense
160g white chocolate; I used De Villiers White Chocolate, Raspberry, Vanilla and Almonds

Line two 20cm X 20cm baking tins with baking paper.
Put the biscuits into a plastic bag and crush them with a rolling pin. Pour the biscuit pieces into a large mixing bowl.
Add the butter, condensed milk, syrup, cocoa powder and sugar to a small saucepan and melt together over a low heat.
Stir the mixture until completely smooth and amalgamated.
Pour the runny mixture onto the biscuit pieces and mix well, making sure that all the pieces are covered in it.
Divide the mixture between the two prepared baking tins and smooth the top with the back of a spoon. Press down to compact the mixture.
Refrigerate for 10 minutes.
Chop the dark chocolate into small pieces and add it to a heatproof bowl that sits on a saucepan of simmering water. Stir every now and then until the chocolate is melted. Pour onto one of the baking tins with brownies.
Repeat the process with the white chocolate and pour over the other batch of brownies.
If you want to prettify the brownies with edible flowers, now is the time!
Place the two baking tins in the refrigerator for 30 minutes.
Slice before serving.

Uncategorized

Ricotta-filled Chocolate Ravioli

June 18, 2021June 13, 2021by Karen ClaassenLeave a Comment

This is a savoury dish that will get conversations (and your tastebuds) going….. Serves 6 people.

500ml bread flour
190ml cocoa powder
5 eggs
2,5ml salt

For the filling:
250ml ricotta cheese
80g dark/bitter chocolate, finely chopped
a pinch of salt

100g butter
20 sage leaves

Sift the flour, cocoa powder and salt together onto a clean work surface.
Make a well in the centre and put in the eggs.
Mix the eggs with your fingers and gradually draw in the flour and cocoa mixture to form a soft, but not sticky, dough.
Add more flour or egg, if needed, to get the right consistency.
Knead for 10 minutes until you have a smooth and elastic dough.
Wrap the dough in plastic wrap and leave in the fridge to chill for one hour.

Mix the ricotta, chopped chocolate and a pinch of salt with a wooden spoon until smooth.
Roll the pasta through a pasta machine.
Lay one sheet of pasta flat and form walnut-sized balls with the ricotta mixture. Place the ricotta balls onto the sheet of pasta.
Wet the area around the ricotta-balls with water and lay a second sheet of pasta on top.
Press down and around the ricotta balls so that the top sheet of pasta sticks.
Cut individual ravioli shapes with a round cutter and cook them for three minutes in simmering water.
Keep warm while making the sage-butter.

Add the butter to a small saucepan and place it on a high heat.
Allow the butter to melt and then to caramelise – regulate the heat: you want the butter to turn brown and become nutty without burning.
Add the sage leaves once the butter has browned and immediately turn off the heat. Be careful the butter will spatter as you add the sage.

Arrange the cooked ravioli on plates and spoon the butter and sage over.
Serve with a crusty bread.