about 500g guavas, peeled 500g sugar granola/muesli vanilla yoghurt
Add the sugar and 2 litres of water to a large saucepan, set over medium-high heat and stir until the sugar has dissolved. Add the guavas, wait for the water to come to a boil and then turn dow the heat to a low simmer. Cook for about 30 minutes. Turn the heat off and leave the guavas in the liquid to steep overnight. Remove the fruit from the liquid and slice into o,5cm thick slices. Now layer granola, yoghurt and guava in a glass. Enjoy and be healthy!
Preheat your oven to 120℃ and line two baking sheets with baking paper. Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Whisk the whites to soft peaks. Turn the mixer to high and start adding the sugar one tablespoon at a time and waiting for the sugar to be incorporated before adding the next spoonful. Whisk for 5 minutes or until you have a very stiff, glossy mixture. Drizzle over the vanilla and fold in with a spatula. Spoon the meringue mixture into a piping bag fitted with a 1cm nozzle. Pipe dollops of the meringue, spread about 4cm apart, on the two prepared baking trays. Bake in the oven for 1 hour 15 minutes. Turn the oven off but do not open the door for an hour. Remove the meringues and allow to cool completely. Break up the chocolate and melt in a heatproof bowl set over a saucepan of simmering water. Dip a meringue in the chocolate and then roll it in the chopped nuts. Set aside for the chocolate to cool down and set.
1 large onion 1,2kg potato, unpeeled 100g cheddar cheese, grated 100g mozzarella cheese, grated 10ml garlic salt 60ml butter, melted
Preheat your oven to 220℃ and line a 25cm x 37cm baking sheet with baking paper. Grate the onion and potato on the coarse side of a box grater. Transfer to a clean tea towel. Wrap the grated veg like a candy by twisting both ends. Hold the towel over a sink and wring it as firmly as you can to squeeze out any liquid. Add the onion, potato, both cheeses and garlic salt to a large bowl and mix through. Drizzle the butter over the mixture and now mix together with your hands so that all of the mixture is evenly dispersed and covered in butter. Spoon the mixture into the prepared baking sheet but do not compact it by pressing down. Bake in the oven for 40 minutes, until golden brown and crispy. Serve immediately.
125ml warm milk 5ml instant yeast 625ml flour 45ml sugar 5ml salt 95ml boiling water 30ml butter, room temperature 155ml pesto 30ml milk
Pour the milk into a bowl, sprinkle over the yeast, stir and set aside for 10 minutes. Add the flour, sugar and salt to the bowl of a stand mixer fitted with the dough hook. Turn the mixer on a low speed and drizzle in the boiling water. Mix on medium speed for 2-3 minutes. Add the yeast mixture and mix on medium speed for another 3 minutes. Add the butter a little at a time with the machine running. Mix/knead for 10 minutes. Lightly oil a clean bowl, place the dough in it, cover with plastic wrap and stand in a warm place for one hour. Take the dough from the bowl and place it on a work surface. Gently fold the dough until deflated. Divide into 5 even portions and roll each into a ball. Cover lightly with plastic wrap and rest on the work surface for 10 minutes. Grease a 22cm loose-bottom cake tin with butter and line the base with baking paper. Set aside. Lightly flour a work surface and roll a dough ball into a 20cm long rectangle. Cut the bottom half into thin strips. (see Photograph beneath) Spoon 45ml pesto on the half that isn’t cut and spread it out evenly. Fold a 1cm edge on the sides, over the pesto and roll that section into a log. Roll over the part that are cut into strips. Repeat this process with the other 4 dough portions. Place the logs on the outside perimeter of the prepared cake tin. Cover with plastic wrap and proof in a warm area for 1 hour. Preheat your oven to 170℃. Brush the bread with milk and bake for 25 minutes. Remove from the oven, stand for 10 minutes and remove from the baking tin. Cool on a wire rack. The bread is easily broken into portions and is delicious served slightly warm.
Slice the ends off the tomatoes so that you have straight edges. Place the tomato on one of the straight edges and halve it horizontally. Cut out the flesh on the inside so that you are left with 2 tomato rings. Place a frying pan on medium-high heat, add a splash of vegetable oil and place the tomato rings in the pan. Cook for 2 minutes, until warm and flip around. Now break an egg in each tomato ring, season with salt and pepper and place a lid on the pan. Cook until the egg is set to your liking and serve at once.
For the pastry: Add the flour, baking powder, salt and sugar to a mixing bowl. Add the grated butter and rub the mixture between your fingertips until it resembles coarse breadcrumbs. Drizzle the milk over the mixture and bring it together with your hands. Shape the pastry into a ball, slice it in half and flatten each into a flat disc. Wrap in plastic and refrigerate for one hour.
For the filling: Add the corn flour to a large mixing bowl and stir in 50ml of the milk. Add the egg yolks and 50g caster sugar and whisk together. Set aside. Pour the 450ml milk into a small saucepan and add the other 50g caster sugar and ground cinnamon to it. Place the saucepan over medium heat and stir until the sugar has dissolved. Take it from the heat as tiny bubbles start to appear around the edges. Drizzle the warm milk mixture into the egg mixture while whisking vigorously. Now pour the mixture back into the saucepan and place it on medium-low heat. Stir continuously until thickened. Allow to cook for 30 seconds before removing from the heat. Add the vanilla and mix through. Pour the mixture into a shallow bowl and then place plastic wrap directly on its surface. Allow to cool completely.
Lightly flour a work surface and roll the dough to a 5mm thickness. Cut 12 circles with a 12cm diameter from the dough. Spoon 30ml of the filling on the pastry circle. Wet the edges of the circle with water and fold the dough over into a half-moon shape. Seal and crimp the edges with a fork. Refrigerate the pies for 30 minutes. Heat 6cm vegetable oil in a saucepan and fry 3 pies at a time for 6 minutes, flipping them over every now and then. Drain on paper towels. The hand pies may be served as is or sprinkled with cinnamon sugar.
500g cucumber (about half an English cucumber) 2 avocados 30ml lemon juice 2 salad onions, finely sliced chilli flakes
Peel the cucumber in alternating strips in its length. Take out the seeds with a teaspoon, cut into bite-sized pieces and put it in a colander set in your sink. Sprinkle 5ml salt over, toss together and leave to drain for about 20 minutes. Slice the avocado in half, remove the pip and scoop out the flesh. Cut in to 1,5cm cubes. Add the avocado to a mixing bowl, sprinkle over the lemon juice and season with salt and black pepper. Stir to combine. Shake the cucumber pieces in the colander to get rid of any moisture. Add to the avocado. Add the sliced salad onions and mix again. Now stir the salad vigorously until the avocado breaks down a bit. Taste the salad and adjust the seasoning with salt, pepper and lemon juice. Scatter over some chilli flakes and serve.
The garnish for this vegetable soup was made by horizontally slicing a hotdog roll, drizzling it with olive oil and toasting it in the oven. The garnish on the crouton is homemade mayonnaise with cherry tomatoes and fresh soft herbs.
1 onion, chopped 2 cloves of garlic, minced 2 sticks of celery, leaves included, washed and chopped 1 x 400g tin of chopped tomatoes 1 litre chicken or vegetable stock 2 bay leaves 3 carrots, chopped 400g potato, peeled and cubed
Place a large saucepan over medium heat and add some vegetable oil. Add the onion, garlic and celery and cook for about 10 minutes. Add the tinned tomato and cook for another 10 minutes. Pour in the stock, add the bay leave, carrot and potato and bring to the boil. Turn the heat down to a simmer and cook for 50 minutes, stirring every now and then. Mash or liquidise half of the soup, cook another 5 minutes and serve with a fresh, crusty bread.
Follow the video instructions to shape the marshmallows. Place on a lined baking sheet and bake at 150℃ for 10 minutes. Remove and place a pistachio nut at the centre of each flower and bake for another hour. Remove the flowers from the oven and allow to cool completely until dry. Use as a decoration for cupcakes.
These tiny loaves are deliciously moist and lemony and can be baked as cupcakes as well. The recipe yields about 10 mini loaves or 24 cupcakes.
200g flour 1,2ml baking powder 1,2ml bicarbonate of soda 1,2ml salt 15ml poppy seeds 105ml vegetable oil 210g sugar grated zest of 1 lemon 3 eggs 150g sour cream 7,5ml vanilla 15ml lemon juice
Lemon Buttercream: 200g butter, room temperature grated zest of half a lemon 10ml vanilla 15ml lemon juice 330g icing sugar, sifted
Preheat your oven to 160℃ and line 12 x mini-loaf tins with paper cups (2 x 12-hole muffin tins). Sift the flour, baking powder, bicarbonate of soda and salt together. Add the poppy seeds and set aside. Add the vegetable oil, sugar and lemon zest to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer on medium-high speed and mix for 1 minute. Turn the mixer down to a slow speed and add the eggs, one at a time. Turn off the mixer and scrape down the bowl. Turn back on to a low speed and add the flour mixture a spoonful at a time. Now add the sour cream, vanilla and lemon juice and mix until combined. Divide the batter among the paper cups and bake for 25 minutes. Remove from the oven and cool on a wire rack.
For the buttercream: Add the butter and lemon zest to the bowl of a stand mixer fitted with the paddle attachment. Mix on high speed for 2 minutes, scrape down the bowl and mix for another 2 minutes. Add the vanilla and lemon juice and mix until incorporated. Turn the mixer to medium speed and add the icing sugar a spoonful at a time. Pipe/spread on to the cupcakes.
My Whisk and I 