Preheat your oven to 200℃ and line a baking sheet with baking paper. Lay the puff pastry on the baking sheet and cut it to an oval shape. Place the cheese in the middle of the pastry – cut it smaller so that it sits snuggly together. Add the honey and butter to a small bowl and whisk together. Lay a layer of apple slices over the cheese and brush with the honey glaze. Repeat the apple and glaze layers. Fold the pastry up and over the edges of the cheese and apple – pinch it to get it to stay up and around the filling – it will collapse during baking so it need not be neat. Bake the galette in the oven for 25 minutes. Top with fresh thyme and serve.
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.
Line a 29cm x 39cm shallow baking tray (as you would use for a swiss roll) with baking paper and give it a spray with cooking spray. Place a medium saucepan on high heat, pour in the stock and bring to a boil. Gradually add the maize meal while whisking, until smooth. Place a lid on the saucepan and reduce the heat to the lowest setting. Cook for 30 minutes, stirring every now and then. Place a large pan over medium heat and add some oil and the onion to it. Sprinkle over 1ml salt and cook until caramelised – about 15 minutes. Add the leeks and garlic and cook for another 5 minutes. Add the thyme leaves, balsamic vinegar and sugar and cook another 5 minutes. Add the spinach and stir-fry until just wilted. Remove from the heat, season with salt and pepper and set aside. Add half the cheese to the maize and stir through. Pour the maize mixture into the prepared baking tin and spread it out evenly. Spread the caramelised onion mixture, remaining cheese and biltong over the warm pap and allow it to cool for 5-10 minutes. With the long side facing you, roll the pap into a log, using the paper to lift and roll. Cover the log and refrigerate for 30-40 minutes. Preheat your oven to 200℃. Grease a 28cm ovenproof saucepan or baking tin. Cut the log into six even pieces and place each piece cut side up in the saucepan. Drizzle the cream over and bake in the oven for one hour. Serve directly from the oven.
My Whisk and I 