Tag: treat

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Limoncello Tiramisu

by Karen Claassen1 Comment on Limoncello Tiramisu
Limoncello Tiramisu

Lemon syrup:
125ml water
125ml sugar
1 lemon, peeled and juice
60ml limoncello

500ml whipping cream
60ml lemon juice
finely grated zest of 2 lemons
125ml + 60ml + 125ml lemon curd
190ml sugar
440g mascarpone cheese
2 packets ladyfingers (Boudoir biscuits)

For the lemon syrup:
Add the water and sugar to a small saucepan set over medium-high heat.
Stir until the sugar has dissolved.
Now simmer the mixture for 1 minute without stirring or fiddling with it.
Add the lemon peel and juice and simmer for 3 minutes.
Remove from the heat, strain through a sieve and set aside to cool.

Pour the cream into a mixing bowl and add the lemon juice, zest, 125ml lemon curd and sugar.
Whisk together with electric beaters until soft peaks form.
Add the mascarpone and mix on low speed until the mixture is fully incorporated and smooth. Set aside.
Pour the cooled lemon syrup and limoncello into a shallow dish.
Dip the ladyfingers in the mixture and lay them side-by-side in a 28cm x 22cm ceramic dish to form a compact layer.
Spoon half the mascarpone mixture on the biscuits and smooth it out.
Now spoon 60ml lemon curd on top and spread it out evenly.
Repeat the biscuit and mascarpone layers.
Spread the last 125ml lemon curd evenly over the top of the tiramisu.
Cover with plastic wrap and refrigerate overnight.


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Coffee Rusks

by Karen Claassen1 Comment on Coffee Rusks
Coffee Rusks

This is a small batch of rusks and yields about 24 pieces.

250g butter, room temperature
250ml caster sugar
4 eggs
10ml instant coffee dissolved in 30ml hot water
10ml vanilla
10ml baking powder
250ml flour

Preheat your oven to 170℃ and line a 23cm loaf tin with baking paper.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment.
Beat together at high speed until creamy – scrape the mixture down once or twice in between mixing.
Add the eggs one at a time, waiting for it to be incorporated into the mixture before adding the next one.
Add the dissolved coffee and vanilla.
Add the baking powder and flour to a bowl and mix through.
Turn the mixer to a low speed and add two tablespoons of flour at a time, until you have no flour left.
Spoon the batter in to the prepared loaf tin and bake for one hour.
Cool the cake on a wire rack.

Slice the cake into rusk sizes: I like 2cm x 3cm.
Preheat your oven to 150℃ and line a baking sheet with baking paper.
Space the rusks evenly apart and place in the oven for 15 minutes. Flip the rusks over and bake for another 15 minutes.
Remove from the oven and cool completely.
Store the rusks in a glass container.

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Roasted Strawberries

by Karen ClaassenLeave a Comment on Roasted Strawberries
Roasted Strawberries

400g strawberries, hulled and halved
45ml balsamic vinegar
45ml water
30ml lemon juice
2,5ml ground black pepper
60ml + 60ml icing sugar
500g greek yoghurt
grated zest of 1 lemon
60ml mint leaves, chopped

Preheat your oven to 200℃.
Add the strawberries to an ovenproof dish.
Drizzle the balsamic vinegar and lemon juice over and pour the water into the dish.
Now sprinkle over the black pepper, icing sugar and a pinch of salt.
Roast in the oven for 20 minutes, tossing after 10 minutes, until soft and bubbling.
Allow to cool to room temperature.
Pour the roasting liquid into a small bowl.
Add the yoghurt and lemon zest to a bowl and mix together.
Now drizzle about 45ml of the roasting liquid over the yoghurt and fold through to create a ripple.
Spoon the yoghurt on to a serving plate and spoon the strawberries on top.
Drizzle over some of the roasting juices and scatter over the mint leaves to serve.


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Condensed Milk Snowballs

by Karen Claassen1 Comment on Condensed Milk Snowballs
Condensed Milk Snowballs

250ml butter, room temperature
125ml condensed milk
5ml vanilla
500ml flour
15ml baking powder
125ml icing sugar

Preheat your oven to 170℃ and line a baking sheet with baking paper.
Add the butter to the bowl of a stand mixer fitted with the paddle attachment.
Turn the mixer on a high speed and beat the butter for about 3 minutes, until light and fluffy.
Pour in the condensed milk and vanilla and beat for another 2 minutes on high speed.
Scrape down the sides of the bowl and beat again for another minute or so.
Add the flour and baking powder a spoonful at a time, until incorporated.
Use a 15ml measuring spoon and scoop up 2 scoops.
Roll into a ball with your hands and place on the baking sheet, about 4 cm apart.
Bake the cookies for 12 minutes.
Remove from the oven and place the baking sheet on a cooling rack for 5-10 minutes.
Sift over the icing sugar and allow to cool completely.
Store in a glass jar.

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Salmon Rillettes

by Karen ClaassenLeave a Comment on Salmon Rillettes
Salmon Rillettes

1 onion, chopped
250ml dry white wine
750ml water
5ml whole black peppercorns
1 bay leaf
1 lemon, zested and juiced
250g fresh salmon, skin removed
125g smoked salmon, chopped
30ml + 30ml butter, cubed and at room temperature
30ml sour cream
45ml dill/parsley, chopped
15ml capers, finely chopped
15ml olive oil

Add half of the chopped onion, all of the white wine, water and peppercorns to a saucepan.
Add the bay leaf and lemon juice and bring the mixture to the boil.
Add the fresh salmon to the liquid, reduce the heat and simmer for 10 minutes.
Remove the salmon from the liquid and allow it to cool. You may discard the poaching liquid.
Gently flake the salmon with your fingers and add it to a bowl. Set aside to cool completely.
Add 30ml of the butter to a pan set over medium heat.
Add the remaining onion and cook until soft.
Now add the lemon zest, smoked salmon, sour cream, dill, capers, olive oil, the remaining 30ml butter and the cooked onion to the flaked salmon.
Stir the mixture together to combine evenly but be careful not to mush the salmon.
Cover the bowl with plastic wrap and refrigerate for 2 hours.
Take the salmon from the fridge and allow 30 minutes for it to come back to room temperature.
Serve on crostini or crackers.

The salmon can be kept in the refrigerator for three days. Spoon it into a glass jar, melt about 50g of butter and pour over before sealing with the lid.


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Old Fashioned Blanc Mange with Berry Coulis

by Karen ClaassenLeave a Comment on Old Fashioned Blanc Mange with Berry Coulis
Old Fashioned Blanc Mange with Berry Coulis

75ml cornstarch
100ml sugar
50ml cold water
250ml boiling water
1 lemon, finely grated zest and juice
2 egg whites

Berry Coulis:
500g frozen berries
30ml lemon juice
60ml caster sugar

Line a small 1 litre capacity loaf tin (or a Tupperware container) with plastic wrap, leaving an overhang on the sides. Set aside.
Add the cornstarch, sugar and cold water to a small saucepan and mix together.
Pour in the boiling water and stir the mixture over a medium-low heat until thick and smooth.
Remove the saucepan from the heat.
Add the lemon zest and juice and stir to combine. Set aside.
Add the egg whites to a mixing bowl and whisk to stiff peaks.
Spoon the whipped whites into the cornstarch mixture and fold through with a spatula.
Pour the mixture into the prepared container and refrigerate for 3-4 hours or until completely set.

For the coulis:
Add the berries, lemon juice and sugar to a small saucepan set over medium heat.
Stir until the sugar has dissolved.
Simmer the sauce for about 15 minutes, stirring occasionally.
Remove from the heat and blitz with an immersion blender until thick and smooth.
Set aside to cool completely.


Take the blanc mange from the refrigerator and invert onto a serving plate.
Carefully peel off the plastic wrap.
Pour some of the berry coulis over to serve or serve as is with the sauce on the side.

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Popped Sorghum

by Karen ClaassenLeave a Comment on Popped Sorghum
Popped Sorghum

Popped sorghum is a corn-free/gluten-free alternative to traditional popcorn but just as addicting and stackable – cute, tine and almost sweet tasting, it will become your favourite healthy snack!

30ml sorghum
vegetable oil
salt

Pour a small dash of oil into a saucepan and add one grain of sorghum.
Place the saucepan over medium-high heat and cover with a lid.
Add the rest of the sorghum grains once you hear the single grain pop.
Cover with a lid and shake the saucepan every 30 seconds or so until you don’t hear popping anymore.
Remove from the heat and season with salt while hot.
Enjoy your snack!!

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Pork Fillet (Tenderloin) in Honey

by Karen ClaassenLeave a Comment on Pork Fillet (Tenderloin) in Honey
Pork Fillet (Tenderloin) in Honey

5ml salt
10ml smoked paprika
a few grindings of black pepper
2 pork fillets/tenderloin
30ml butter
15ml vegetable oil
4 cloves of garlic, minced
45ml apple cider vinegar
25ml soy sauce
125ml honey

Preheat your oven to 180℃.
Add the salt, paprika and black pepper to a small bowl and mix together.
Lay the fillets on a board and sprinkle the mix over, rubbing all over.
Add the butter and vegetable oil to a heavy, oven-proof pan, place over high heat and wait for it to heat up.
Add the fillets and sear until golden.
Turn off the heat, add the garlic and stir-fry for 1 minute.
Add the vinegar, soy and honey to the pan and stir to mix.
Turn the fillets over and place the pan in the oven. Bake for 18 minutes.
Remove the pan from the oven and transfer the fillets to a plate. Cover tightly with aluminium foil and set aside.
Place the pan back on a medium-heat and simmer the sauce for 3 minutes or so, until syrupy.
Turn off the heat and place the fillets in the sauce, turning to cover the meat completely.
Slice the pork and serve with mashed potato and extra sauce.

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Sweet Goat Cheese Puffs

by Karen ClaassenLeave a Comment on Sweet Goat Cheese Puffs
Sweet Goat Cheese Puffs

Makes about 36 bite-sized puffs

1 packet store-bought puff pastry, thawed and at room temperature
egg wash: 1 egg yolk + 15ml water, whisked together
45ml sesame seeds
180g cream cheese, softened
60g goat cheese, softened
15ml lemon juice
1ml salt
30ml chopped chives
60ml sweet chilli sauce

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Lay the pastry on a work surface and cut out 5cm rounds with a biscuit cutter.
Transfer the pastry rounds to the baking sheet, spacing them evenly apart.
Now score each round with a 2,5cm biscuit cutter, but do not cut through.
Brush the borders/rims of the pastry with egg wash and sprinkle with sesame seeds.
Bake the rounds for 12 minutes until puffed up and golden brown.
Remove from the oven and press down the centres of each puff with the back of a wooden spoon. Set aside to cool completely.
Add the cream cheese, goat cheese, lemon juice, salt and chopped chives to a bowl and beat together by hand until creamy.
Spoon the mixture into a piping bag and pipe into the centre of each pastry puff.
Drizzle over the sweet chilli sauce and serve.

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Cassata

by Karen ClaassenLeave a Comment on Cassata
Cassata

6 egg whites
62ml + 62ml caster sugar
500ml cream
250ml chopped mixed nuts
125g mixed dried fruit
125g red and green glacé cherries

Line a baking tin with a 1 litre capacity (or a Tupperware container) with plastic wrap or baking paper.
Add the egg whites to a large mixing bowl and beat with an electric whisk until it forms soft peaks.
Add a teaspoonful of the 62ml caster sugar while whisking. Wait for the sugar to be incorporated (about 30 seconds) before adding the next teaspoonful. Keep going until all of the sugar has been incorporated. Set aside.
Pour the cream into another mixing bowl and add the other 62ml caster sugar all at once.
Beat the cream until it forms stiff peaks.
Spoon about a third of the cream mixture into the egg white mixture and fold through with a large metal spoon.
Add the rest of the cream and fold it in until incorporated.
Sprinkle the chopped nuts, dried fruit and half of the cherries over and fold it in to the mixture.
Arrange the other half of the cherries on the bottom of your prepared container.
Spoon the mixture into the container and lightly level it out.
Place the cassata in the freezer until frozen.
Serve in slices with or without a sauce.

To store leftover, cover the cassata with plastic wrap and place back in the freezer as you would with ice cream.