1kg baby potatoes, halved lengthwise 45ml butter 30ml olive oil 4 onions, peeled and sliced 250ml chicken/vegetable stock 5ml salt 2,5ml ground black pepper 15ml thyme leaves 30ml chopped parsley
Preheat your oven to 200℃. Place a large saucepan.pan over medium-high heat and add the butter and olive oil. Add the sliced onions and a generous pinch of salt and cook while stirring occasionally, until caramelised and golden. Pour in the chicken stock, salt, pepper and thyme and stir. Arrange the potatoes cut-side down in an ovenproof dish and pour the onion sauce over the potatoes. Place the dish in the oven and cook for 40 minutes, until tender. Remove from the oven and sprinkle over the parsley. Serve the potatoes with an extra topping of the onions.
Place the oven rack in the middle of your oven. Preheat your oven to 220℃ and line a loose bottom tin with baking paper. NB: scrunch the baking paper before you line the tin – it adds to the rustic look and prevents the sides of the cheesecake from over cooking. Set aside. Add the cream cheese to the bowl of a mixer fitted with the paddle attachment and beat on media. power for two minutes. Turn the mixer down to a low speed and drizzle in the sugar. Set aside. Pour some of the 60ml cream into a mixing bowl and whisk in the flower. Now add the rest of the cream while whisking and pour in the vanilla. Turn the mixer on to low speed and drizzle in the cream mixture. Pour the beaten eggs into the mixture with the machine running. Scrape the batter down and mix again until smooth. Pour the batter into the baking tin. Drop the tin on the counter (from about 5cm) a few time to get rid of any large bubbles in the batter. Bake the cheesecake for 45-50 minutes, until the top reaches a very deep colour. Remove from the oven and cool on the counter for two hours. Refrigerate the cheesecake for 8 hours. Remove from the baking tin and serve.
Honey-cream: 125ml burnt honey 360g tin of caramel treat 2,5ml salt 600ml whipping cream
Preheat your oven to 180℃. Cut 11 pieces of baking paper to the size of a large baking sheet and trace a 22cm circle onto each. Set aside.
For the burnt honey: Pour the honey into a small saucepan and place it over high heat. Turn the heat down to medium when it start to bubble. Cook until it becomes an amber colour – about 3 minutes. Take the honey from the heat and add the water – stand back as it will sputter! Whisk together once it stops bubbling. Pour the burnt honey into a measuring jug and set aside to cool.
For the cake: Pour the burnt honey, honey, sugar and butter into a heatproof bowl set over a saucepan of simmering water. Stir until the butter has melted and then whisk by hand to combine. Add the eggs one at a time while whisking continuously, still over the simmering water. Add the baking powder, salt and cinnamon and whisk together for 30 seconds. Remove the bowl from the heat. Sift the flour into the mixture in 3-4 batches, whisking after each addition until the batter is smooth. (You may use an electric hand-held whisk) Scoop a heaped 125ml measuring cup of the batter onto the baking paper circle and spread it out evenly with a spatula. Bake each layer/disc for 7 minutes until it is a dark caramel colour. Place the baked discs on a flat surface to cool completely.
For the honey-cream: Add 125ml burnt honey, the caramel treat and salt into a mixing bowl and whisk by hand to combine. Add 190ml cream, a little at a time, while whisking. Place the bowl in the refrigerator for 30 minutes. Pour the remaining 410ml cream into the bowl of a stand mixer fitted with the whisk attachment and beat to medium soft peaks. Add the honey and caramel mixture and beat to medium stiff peaks.
Assembly: Assemble the cake on your serving plate so that you don’t have to move it later on. Place the first cake disc on the plate and scoop a generous amount of the honey-cream on top. Spread out evenly not worrying that it will crawl down the sides. Keep going until all the cake discs have been stacked. cover the top and sides of the cake with the remaining honey-cream and smooth it out. Place the cake in the refrigerator for a minimum of 8 hours.
If you would like to, blitz up a selection of salted nuts and cover the sides and top of the cake with it before slicing to serve.
60ml sugar 500ml water 4 cloves 2 star anise 4 quinces half a lemon 60ml honey
Pour the sugar and water into a smallish saucepan and place it over a high heat. Stir until the sugar has dissolved and bring the liquid to the boil. Add the cloves and star anise. Peel and halve the quinces and rub them with the lemon to stop them browning. Lower the quince into the poaching liquid and allow to simmer until they are soft enough to pierce easily. This should take around 25 minutes. Preheat your oven to 180℃ and line an oven dish with baking paper. Lift the quince out of the poaching liquid and arrange them on the oven dish. Pour 150ml of the poaching liquid into a bowl and mix in the honey. Pour this over the quince and bake in the oven for 30 minutes. Serve the quince with their cooking juices.
2 medium onions, finely chopped 250ml finely chopped sweet pepper 500ml chopped smoked chicken viennas (about 7) 500ml grated mature cheddar cheese a handful of soft herbs (chives, basil, coriander), chopped 6 eggs 60ml cream 2,5ml salt black pepper
Preheat your oven to 180℃ and spray a 30cm x 20cm ovenproof dish with cooking spray. Set aside. Add the onion, sweet pepper, Viennas, cheese and herbs to a mixing bowl and mix together. Add the eggs, cream, salt and a few grindings of pepper to another bowl and whisk together. Pour the egg mixture into the dry ingredients and mix. Spoon into the prepared baking dish and bake for 40 minutes. Serve warm or at room temperature.
2 x 200g packets Tennis biscuits 125ml milk 1 x 250ml container Orley Whip 250ml fresh whipping cream 1 x 360g can caramel treat 300g Peppermint Crisp chocolate, grated
Dip enough biscuits into the milk to make a double layer in the base of a tart dish. Set aside. Pour the Worley whip into a mixing bowl and beat with electric mixer until you have firm/stiff peaks. Set aside. Pour the cream into a clean mixing bowl and whisk to stiff peaks. Spoon the cream into the Orley whip, add the caramel and mix well with an electric whisk. Fold 150g of the peppermint crisp chocolate into the mixture, using a spatula. Spoon the mixture over the biscuit layer and even it out. Sprinkle the remaining 150g chocolate over the top of the tart and refrigerate for 6 hours. Slice and serve.
200g + 50g feta 100ml milk 60ml Heerlijk Nastergaal Jam
Crumble 200g of feta into the cup of a blender and add half the milk. Process until the mixture becomes emulsified. Add the rest of the milk a little at a time, aiming for a creamy consistency. Crumble the 50g feta into this mixture and stir through. Drizzle the Nastergaal jam over the whipped feta and spread onto a slice of freshly baked bread.
500g potato, peeled and chopped 5 sprigs of rosemary and thyme 1 clove of garlic 125g + 125g smoked bacon 1 wheel camembert cheese 125ml milk 60ml butter 5ml salt 125ml flour 1 egg 3 egg yolks
Place a saucepan over medium-high heat and add the potato, rosemary, thyme, garlic and enough salted water to cover it. Cook until the potatoes are very soft. Drain and remove the herbs and garlic. Pass the potato through a ricer or sieve for a smooth texture and set aside. Fry 125g of the bacon until crispy and chop into very small pieces. Set aside. Cut the camembert in half. Cut one halve into 1cm slices. Remove the rind from the other halve and chop it into pieces. Set aside. Preheat your oven to 200℃ and line two baking sheets with baking paper. Add the milk, butter and salt to a saucepan and bring to the boil. Add the flour and stir vigorously with a spatula until the mixture pulls away from the sides of the saucepan. Remove from the heat. Add half of the mashed potato, the rindless, chopped camembert, chopped bacon and the whole egg. Stir/beat until very well incorporated. Add the remaining potato and egg yolks and beat by hand until smooth. Spoon the mixture into a piping bag fitted with a 1cm nozzle. Pipe 2cm rounds onto the prepared baking sheets. Cut the remaining bacon into 1cm pieces. Top the profiteroles with a slice of bacon or camembert. Bake in the preheated oven for 30 minutes. Serve warm.
300g butter, cubed 250ml brown sugar 30ml flour 2,5ml ground cinnamon 250ml orange juice grated zest of one orange 1 orange sliced into wedges 1kg sweet potato, peeled and sliced into 1,5-2cm thick slices
Place a large shallow saucepan over medium-high heat. Add the butter and brown sugar and allow to melt. Scatter the flour over and stir until thickened and smooth. Add the cinnamon. Drizzle in the orange juice while whisking and then add the zest and the wedges. Now add the sweet potato chunks, cover with a lid, turn the heat down to medium and cook without stirring for about 40 minutes. Remove the lid once the sweet potato is cooked and allow the extra moisture to cook off. Serve warm.
5-6 large potatoes 410ml flour 310ml cold water 30ml olive oil 2,5ml salt 160ml grated parmesan cheese 15ml chopped rosemary
Preheat your oven to 200℃ and line a large baking sheet with baking paper. Set aside. Slice the potato thinly and set aside. Add the flour to a mixing bowl and whisk in the water, olive oil, salt and grated parmesan. Whisk the batter by hand for a minute or two, until smooth. Add the sliced potato to the batter and mix it through by hand, making sure that the slices are coated with batter. Place hand-full potato slices on the prepared baking sheet and spread it out in an evenly layer with the potato overlapping. Scatter over the chopped rosemary and some extra grated parmesan cheese. Bake the flatbread for 40 minutes. Remove from the oven, slice into pieces and serve hot.
My Whisk and I 