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.
200g tennis biscuits, finely crumbed (keep a handful aside for decoration/to serve)
60ml sugar
120g butter, melted
450g cream cheese, room temperature
125ml sugar
2 eggs
5ml vanilla
250ml sour cream
250ml mashed banana
5ml cornstarch
125ml milk
2 bananas, sliced
whipped cream
a handful of biscuit crumbs
Preheat your oven to 160℃ and line a muffin tin with paper cups. Set aside.
Add the biscuit crumbs, 60ml sugar and melted butter to a mixing bowl and mix until it resembles wet sand.
Divide the mixture among the paper cups and press it down firmly in the bottom to form a base. Set aside.
Add the cream cheese and 125ml sugar to the bowl of a stand mixer fitted with the paddle attachment.
Beat on high speed, scraping down a few times, until smooth.
Add the eggs one at a time, beating well after each addition and add the vanilla as well.
Pour in the sour cream and mix until fully combined. Set aside.
Add the mashed banana and cornstarch to a bowl and drizzle in the milk. Whisk by hand until combined and thick.
Fold the mixture into the cream cheese mixture.
Spoon the batter into the prepared biscuit bases.
Bake in the oven for 25 minutes.
Allow the cheesecakes to cool completely and place them in the refrigerator for a minimum of 2 hours.
Take the cheesecakes from the paper cups, scoop some whipped cream on top and decorate with slices of banana and a sprinkling of biscuit crumbs.
250ml + 60ml milk
125ml cream
15ml vanilla
30ml cocoa powder
7,5ml cornflour
a pinch of salt
150g chocolate, finely chopped
Add the milk and cream to a small saucepan and place it over medium heat until it is steaming hot.
Remove the saucepan from the heat and stir in the vanilla. Set aside.
Add the cocoa powder, cornflour and salt to a small bowl.
Now add a few spoonfuls of the warm milk to it and stir to form a runny paste.
Pour the paste back into the saucepan and stir to combine.
Add the chopped chocolate and place the saucepan back over a very low heat.
Stir until the chocolate has completely melted.
Pour the hot chocolate into serving cups and add a dollop of whipped cream to serve.
260g oreo biscuits
115g butter, melted
900g cream cheese, room temperature
83ml sour cream
15ml lemon juice
45ml matcha powder or protein shake
120g icing sugar, sieved
15ml vanilla
125ml whipping cream
Break up the Oreo biscuits and place them in the bowl of a food processor.
Process on the pulse setting until the biscuits are broken down to crumbs.
Drizzle in the butter while the engine is running.
Sprinkle the sugar over the crumb mixture and stir through.
Tip the mixture into a 22cm loose-bottom cake tin and press into the bottom and sides.
Freeze the crust while preparing the filling.
Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment and beat until soft.
Add the sour cream, lemon juice, matcha powder, icing sugar and vanilla and beat on high speed for one minute.
Scrape down the bowl and beat for another 1-2 minutes. Set aside.
Pour the cream into a clean mixing bowl and whisk to stiff peaks.
Fold the whipped cream into the cream cheese mixture.
Remove the crust from the freezer and spoon the filling into it. Smooth the top and cover the cake tin with plastic wrap.
Refrigerate for 6 hours.
Sprinkle/sift over the macha and slice to serve.
80ml apricot jam
30ml apricot juice
1 litre milk
90g sago pearls
70g sugar
60g butter, cubed
1,2ml salt
4 eggs, separated
5ml vanilla
2,5ml ground cinnamon
30ml caster sugar
Pour the milk into a saucepan and bring to the boil.
Turn off the heat, add the sago, cover with a lid and leave to soak for 90 minutes.
Preheat your oven to 160℃ and spray a 18cm x 28cm ceramic dish with cooking spray.
Add the apricot jam and apricot juice to a small saucepan and place it over a low heat.
Stir until jam has melted and you have a smooth, amalgamated sauce. Set aside.
Return the milk mixture to a medium-high heat and whisk while bringing to the boil.
Remove from the heat when the sago is translucent.
Add the sugar, butter and salt and whisk until the sugar has dissolved.
Set aside to cool slightly.
Add the egg yolks, vanilla and ground cinnamon to a bowl and whisk together.
Drizzle this mixture into the sago while whisking continuously.
Pour the mixture into the prepared ceramic dish and bake for one hour.
Add the egg whites too a clean bowl and whisk with electric beater until soft peaks form.
Gradually add the caster sugar while beating, until the mixture is stiff and glossy.
Remove the sago from the oven and spoon half the apricot sauce over.
Top with the meringue and bake for another 25 minutes.
Serve the sago pudding with the rest of the apricot sauce.
1 onion, finely chopped
2 cloves of garlic, minced
500g prawns, shelled and cleaned
375g mashed potato
125ml grated cheddar cheese
2 eggs
about 500ml panko breadcrumbs
vegetable oil to fry
Place a saucepan over medium-high heat, add a splash of oil and the onion to it and cook until soft.
Add the garlic and stir-fry for one minute.
Add the prawns and cook until pink – about 3 minutes.
Spoon the mixture into a food processor, add 5ml salt and pulse until roughly chopped.
Add the mashed potato and cheddar cheese and pulse until the mixture is incorporated.
Taste and season according to your liking.
Beat the eggs together in a shallow bowl.
Add the breadcrumbs to another shallow bowl.
Scoop 30ml of the prawn mixture into your hands and shape into a log.
Dip the log into the egg and then roll it in the breadcrumbs to cover.
Refrigerate the shaped croquettes for 30 minutes.
Heat the vegetable oil and fry the croquettes in batches for 3-4 minutes at a time.
Serve warm with a tartar sauce on the side.
Almond cream:
215ml almond flour (125ml + 60ml + 30ml)
125ml sugar
2,5ml vanilla
2,5ml almond extract
15ml flour
1 egg
30ml milk
2 x rolls puff pastry
egg wash: 1 egg yolk + 15ml water/milk
100ml slivered almonds
45ml icing sugar
Preheat your oven to 180℃ and line a baking sheet with baking paper.
Add the almond flour, sugar, vanilla, almond extract, flour, egg and milk to a mixing bowl and mix together. Set aside.
Lightly flour a working surface and lay out one sheet of puff pastry.
Spread the almond cream onto the pastry in an even layer.
Lay the second sheet of pastry on top and lightly press down onto it.
Slice into 2cm wide strips.
Twist the strips and then twist it again and bring the ends together to form a circular shape.
Press the ends together and lay each pastry circle on the prepared baking sheet.
Brush the pastries with the egg wash and sprinkle over the almond slivers.
Bake in the oven for 25 minutes.
Dust the hot pastries by sieving over the icing sugar.
Set aside to cool slightly.
12 x 250ml popcorn (about one and a half bags of microwave popcorn)
salt (optional)
125ml butter
125ml brown sugar
220g marshmallows
Add the popcorn to a very large mixing bowl and sprinkle over some salt. Set aside.
Add the butter and sugar to a saucepan set over medium heat and stir until both the butter and sugar has melted completely.
Add the marshmallows and keep moving everything around until you have a thick, runny mixture.
Take off the heat and pour over the popcorn. Mix the popcorn until it is evenly covered in the marshmallow mixture.
Best eaten when slightly warm but almost as good at room temperature!
Prepare the butter candle the day before you intend to serve it:
80g salted butter
5 cloves garlic, minced
a small bunch of chives, finely chopped
1 small round bread
2 muffin paper cups
15cm length of cotton string
Place one paper cup in a muffin tin.
Take a second paper cup and make a small slit in the bottom.
Insert the string through the slit and pull about 2cm through to the bottom of the cup.
Place this second paper cup in the cup that is in the muffin pan.
Place a wooden dowel/chopstick across the paper cup and tie the string to it, so that you are creating a wick for your candle.
Melt the butter in the microwave, add the garlic and chives and stir together.
Pour the mixture into the prepared paper cup and refrigerate for at least 6 hours.
Place a biscuit cutter, more or less the size of the muffin cup into the centre of the bread and hollow out the inside with your hands.
Keep the biscuit cutter in place and slice the rest of the bread into squares.
Remove the cutter and place the candle in the hollow.
Light the butter candle and wait for it to melt sufficiently to dip small pieces of bread into it.
You may add 125ml of chocolate chips or the same amount of chopped nuts to these delicious, moist muffins.
Yields 12 muffins.
500ml flour
10ml baking powder
5ml bicarbonate of soda
2.5ml salt
5ml ground cinnamon
200ml brown sugar
100ml greek yoghurt
125ml sunflower oil
5ml vanilla
250g/3 very ripe bananas
2 eggs
Preheat your oven to 180℃ and line a 12-hole muffin tin with paper cups.
Sift the flour, baking powder, bicarbonate of soda, salt and cinnamon into a mixing bowl.
Add the brown sugar and stir through. Set aside.
Add the yoghurt, vegetable oil, vanilla and eggs to a jug and whisk together. Set aside.
Add the bananas to a bowl and mash them.
Add half of the liquid ingredients to the dry ingredients and stir through.
Now add half the banana and mix again.
Add the rest of the liquid and the rest of the banana and mix with a spatula.
Spoon the mixture into the paper cups and bake for 25 minutes.
Cool the muffins on a wire rack.
My Whisk and I 