Tag Archives: baking

All-in-one breakfast rusks

10 Jul

Delicious buttermilk rusks with various seeds, nuts, oats, coconut and olive oil. (Bowl by Le Creuset. Linen napkin by HAUS.)

 

I’ve published the recipe for these winning rusks twice before – one of my first posts ever on this blog in 2011 and again on Die Kos Vos last year. These buttermilk rusks are exceptionally delicious, packed with oats, bran, coconut, pecan nuts, sesame seeds, sunflower seeds and linseeds. I enjoy them with coffee or tea, first thing in the morning, then I’m good to go. These days I make the recipe with olive oil instead of canola oil, which brings a wonderful richness to the taste that I prefer. The oils and seeds contain precious Omega-3, -6 & -9 that keep our hearts healthy and enough fiber to keep our digestive systems in mint condition.

For smaller households I’ve found that a halved recipe is more than adequate. It fills one standard baking tray (roughly 51 rusks, depending on how thick you cut the fingers) and will last for many weeks after being dried out, stored in an airtight container. Take a smaller container to your office for a fantastic teatime snack.

Watch my video for an easy how-to guide. Happy baking!

Ingredients: (makes about 51 medium size rusks)

Note: This is the halved recipe. Feel free to double it up for a bigger batch.

  • 500 g self raising flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup brown sugar
  • 1/2 cup sunflower seeds
  • 1/2 cup linseeds (flax seeds)
  • 1/4 cup sesame seeds
  • 1/2 cup regular oats
  • 1/4 cup desiccated coconut
  • 1 cup bran cereal flakes
  • 50 g pecan nuts, roughly chopped
  • 1 XL egg
  • 1 cup olive oil (or canola oil)
  • 1 cup buttermilk

Pre-heat oven to 180 C and line a standard shallow baking tray (about 30 x 40 x 2 cm) with grease-proof baking paper. Place the flour, baking powder, salt and sugar in a large mixing bowl and mix well. Add the sunflower seeds, lin seeds, sesame seeds, oats, coconut and bran flakes. In a smaller bowl, mix the egg, oil and buttermilk, then pour over the dry ingredients and stir until it starts to come together. Use clean hands to work it into a ball, but don’t knead. Transfer the mixture to the lined baking tray, pat out evenly to fill all the corners, then bake at 180 C for 35-40 minutes or until golden brown and cooked. Remove from the oven, then carefully turn it out on a wire rack to cool.

When cool enough to handle, transfer to a cutting board, then cut into rectangular fingers. Remove an oven rack from the oven, then preheat oven to 100 C. Arrange the fingers slightly apart on the oven rack, then dry out for 3 hours or until crisp but not dark. Let it cool completely then store in an airtight container. Serve with tea or coffee (to be dipped).

Tip: Save money by buying the exact quantities of seeds and nuts at a weigh-and-pay store.

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Caramel, pear & pecan lattice pie

18 Mar

Pear and pecan nut lattice pie with extra pie crust shapes on top (photography by @Tasha Seccombe)

These days there are so many beautiful lattice pies all over Pinterest. The most beautiful golden strips of pastry, cut into so many different shapes, criss-crossed and layered, covering delicious fruit fillings. They’re almost too beautiful to eat.

I absolutely love the combination of pears, pecan nuts and caramel. I made a pear and pecan tarte tatin a few years ago and it still beats most apple versions by miles. So if you love a good pecan nut pie, this is something similar but with a fruity layer of pears at the bottom that adds to the moistness of the pie. Crunchy, buttery, gooey, fruity, nutty – the best of a pecan pie and a tarte tatin rolled into one.

Serve with a dollop of creme fraiche (or thick cream) and a swirl of caramel sauce.

Caramel sauce, for assembly and for serving (photography by Tasha Secombe)

Choose firm pears for baking (photography by Tasha Seccombe)

Layers of pear and caramel sauce (photography by @Tasha Seccombe).

Note: Shop-bought shortcrust pastry delivers a fantastic visual result, but nothing beats the flavour of homemade all-butter sweetened shortcrust pastry with added vanilla. The choice is yours. I’ve found that the home-made pastry does lose some of its shape during the baking process, but by baking a few decorative shapes separately (like cookies on a baking sheet, baked for a shorter time than the actual pie) and placing them on top of the pie afterwards, you still get a phenomenal result.

Ingredients: (makes one medium size pie)

For the pastry:

  • 100 soft butter
  • 125 g caster sugar
  • 1 XL egg
  • 5 ml vanilla extract
  • 250 g cake flour
  • a pinch of salt

Using an electric whisk, whisk the butter until creamy in a mixing bowl. Add the caster sugar, egg and vanille and whisk until well combined. Add the flour and salt and whisk until the mixture starts to come together. Turn out on a clean working surface and knead lightly until it comes together in a ball. Flatten slightly to make a disk shape. Cover with plastic and refrigerate for 30 minutes.

For the caramel sauce:

  • 125 g butter
  • 250 ml demerara or muscovado sugar, tightly packed
  • 125 ml cream
  • a pinch of salt

In a small saucepan, melt the butter over medium heat, then add the sugar and stir. Turn the heat up to high and bring to a boil, stirring until the sugar has melted and the mixture starts to become foamy. Add the cream and stir until it is completely smooth. Add the salt, stir and remove from the heat.

Assembling the tart:

  • 1 batch pastry
  • about 3 firm pears, peeled and cored and finely sliced
  • 100 g pecan nuts, roughly chopped
  • 1/2 batch caramel sauce (you’ll use the other half for serving)
  • 1 egg, lightly whisked (for brushing)
  • some granulated sugar, for sprinkling

Pre-heat the oven to 180 C. Roll out half the refrigerated pastry on a well floured surface to a thickness of about 5 mm. Line a greased fluted 23 cm pastry tin with the pastry, and trim the edges neatly. Use a fork to prick the pastry all over. Arrange the sliced pears (overlapping) on the bottom, filling it about 2/3 to the top. Drizzle with some caramel sauce. Arrange the chopped pecan nuts on top of the pears. Pour the rest of the caramel sauce all over the nuts and pears. Roll out the second half of the pastry, then cut out strips for plaiting and shapes for decoration (place some of the loose shapes on a separate lined baking tray, keeping them neatly in tact for decoration). Top the pie filling with the pieces and strips of pastry, making your own decorative pattern/design and trimming the edges neatly. Carefully brush with egg, then sprinkle with sugar.

Bake the pie at 180 C for 45 minutes or until golden brown and bubbly then remove from the oven and leave to cool on a rack. Bake the extra pieces of pastry on the baking tray for about 8-10 minutes until golden brown – they’ll brown much quicker than the assembled pie.

For serving: carefully remove the fluted ring, then top with extra pastry shapes. Serve warm or at room temperature th a dollop of cream, ice cream or creme fraiche and more (warmed) caramel sauce.

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Granola with almonds & cranberries

4 Jan

Freshly toasted granola with cranberries (photography by Tasha Seccombe)

Freshly toasted granola with cranberries (photography by Tasha Seccombe)

With summer reigning supreme in South Africa, I am welcoming every chance for an early morning run before the heat sets into full swing. After runs like these, all I want to eat is something fresh, balanced, crunchy and sustainable (in terms of energy). The most popular breakfast in our house is a bowl of home-made granola with milk or thick Greek yoghurt, served with sliced fresh fruit on top. Although I’ve never been scared of butter, this granola recipe is made without the addition of any butter or oil and is a lot lower in fat than most mueslis and granolas. Perfect for getting back in shape after a the crazy festive season.

The granola can be kept in a tightly covered glass/plastic container, and will last well for several weeks.

Ingredients:

  • 4 cups oats
  • 2 cups raw unsalted almonds (or nuts of your choice)
  • 1/2 cup sesame seeds
  • 1/2 cup linseeds
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2/3 cup honey or maple syrup (or a mixture of both), warmed
  • 1 cup dried cranberries

Method:

  1. Pre-heat oven to 180 C.
  2. Mix all of the ingredients together (except the cranberries), then spread out on a large baking tray lined with baking paper.
  3. Bake for 10 minutes at a time, stirring the mixture before returning to the oven. It will take about 30-40 minutes for the mixture to become caramelized and toasty – don’t let it go too dark.
  4. Remove, sprinkle the cranberries over and let it cool, stirring every now and then to prevent large clusters forming. When cool, transfer to a large container with a tight-fitting lid. Enjoy with milk or yoghurt for breakfast.

Credits:

Recipe, food preparation, food styling & text: Ilse van der Merwe

Photography & prop styling: Tasha Seccombe

This post has also been featured on The Pretty Blog.

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Milk tart

25 Aug

Traditional baked milk tart (photography by Tasha Seccombe)

Traditional baked milk tart (photography by Tasha Seccombe)

If there was ever a prize for the most popular sweet treat in South African heritage recipes, it must surely go to the milk tart. You’ll find more recipes for milk tart in local cook books, websites and blogs than probably any other local dish. Why? Because it’s so flipping delicious, of course! Even superstar Jamie Oliver included a recipe for SA milk tart in his recent book, Jamie’s Comfort Food, causing a stir on Instagram with the pictures.

Traditional milk tart is usually flavoured with lemon or naartjie rind, cinnamon and a drop of almond essence – no vanilla. This sets it apart from many other custard tarts across the world, many of which come quite close to what we know and love as milk tart in South Africa.

I’ve only published one recipe for milk tart on my blog before, so it was time for a revisit of this stunning South African classic. The previously published recipe is for a crustless version with a fantastic texture – light and almost foamy because of the added whisked egg whites.

The recipe that I am writing about today is more traditional, made with good quality store-bought puff pastry (takes quite a lot of work out of the equation) and with a filling that is silky smooth and not too sweet. It makes 2 standard 20-23 cm round shallow milk tarts or one large deeper tart if you have a very big tin and want to feed a crowd. Tasha had this magnificent vintage fluted deep pie dish, so I made it in her tin and the result was quite spectacular.

Don’t be alarmed if your tart cracks on the surface – mine did because of it’s size. Doesn’t change the taste at all, of course, and just adds to the home-baked authenticity.

Tip: Use loose-bottomed tins if you want to turn out your tart. Otherwise, use authentic enamel tins or other oven-proof dishes and slice the tart straight from the tin/dish.

Ingredients: (makes 2 medium tarts or 1 large)

  • 400 g puff pastry, thawed
  • 1,25 liters (5 cups) milk
  • 1 cinnamon stick
  • 1 large piece of naartjie peel
  • 125 ml sugar
  • 125 ml cake flour
  • 60 ml butter, cubed
  • 6 egg yolks
  • a pinch of salt
  • 1/4 teaspoon almond essence
  • ground cinnamon for topping, finely sieved

Method:

  1. Grease your baking tin/s with non-stick spray and pre-heat oven to 200 C.
  2. On a lightly floured surface, roll out puff pastry to fit your baking tin/s. Line the tin/s carefully with the pastry, trimming the edges and gently pressing the pastry into the fluted edges. Line with non-stick baking paper and fill the surface with uncooked rice or beans (for blind baking). Bake blind for 15 minutes, then remove the rice/beans and paper and return to the oven for 5 more minutes. Remove from the oven and leave to cool while making the filling.
  3. Turn down the oven to 180 C.
  4. In a medium pot, heat the milk, cinnamon stick and naartjie peel over medium high heat.
  5. While the milk is heating, mix the sugar and flour together in a large bowl. When the milk is reaching a temperature where you can just stick your finger in it, pour it over the sugar and flour. Stir well with a whisk, then return it to the warm pot.
  6. Turn down the heat to low and continue to stir until the mixture thickens (do not boil) – it will take 5-10 minutes. When it is thick, remove from the heat and quickly stir in the cubed butter and egg yolks. Add the salt and almond essence and stir until smooth and glossy.
  7. Pour the mixture into the prepared pastry tin/s, sift over a thin layer of ground cinnamon, then carefully place in the oven (the mixture will be quite runny, so work carefully). Bake for 30 minutes, then turn the oven down further to 160 C and bake for another 15 minutes (smaller tarts) – 30 minutes (large tarts), or until the centre of the tart is just tenderly cooked and still slightly wobbly. Remove from the oven and leave to cool completely (the tart needs time to stabilize, so don’t slice while it is still hot).
  8. Slice and serve warm (reheated) or cold.

Credits:

This post was written by Ilse van der Merwe for The Pretty Blog.

Text and food preparation: Ilse van der Merwe from thefoodfox.com & The Demo Kitchen

Photographer: Tasha Seccombe

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Crustless ricotta cheesecake

26 Mar

Baked ricotta cheesecake topped with freshly whipped cream (photography by Tasha Seccombe)

Baked ricotta cheesecake topped with freshly whipped cream (photography by Tasha Seccombe)

Many years ago, long before I started writing my food blog, I saved a few pages from a Pick ‘n Pay Fresh Ideas booklet before it became Fresh Living Magazine (not sure the exact date, it wasn’t included in my cut-out). Strangely, I never got around to making their recipe for an Italian baked ricotta cheesecake – although the picture had astounded me each time I saw it.

I recently paged through my saved cut-outs again and decided to finally give it a go. I love a good cheesecake any day and I’m always keen to try out new variations. This one is great because it doesn’t have any crust at all (a little less effort and more than a little less kilojoules) and it is made from ricotta cheese, not cream cheese or cottage cheese. The cake is slightly firmer than most other cream-cheese-based cheesecakes, with a delicate almost-crumbly texture. The smoothness of the texture completely depends on the smoothness of the ricotta that you are using, so look for a creamy and smooth ricotta product. The flavour is surprisingly light and not too sweet – a welcome alternative to heavier cream-based versions.

This Italian-style cheesecake is really easy to make, low in carbs and delicious topped with a layer of unsweetened softly whipped cream. It is best kept refrigerated. Dust with a little icing sugar if necessary.

Crustless ricotta cheesecake (photography by Tasha Seccombe)

Crustless ricotta cheesecake (photography by Tasha Seccombe)

Ingredients: (makes 1 x 20cm cake)

  • 1 kg ricotta cheese
  • 2/3 cup white sugar
  • 1/3 cup cake flour
  • 6 XL eggs
  • 1.2 teaspoon ground cinnamon
  • 1 tablespoon finely grated orange rind
  • juice (about 1/4 cup) and finely grated peel of 1 lemon
  • 2 teaspoon vanilla essence
  • a pinch of salt
  • for serving: 250 ml cream, whipped

Method:

  1. Pre-heat oven to 150 C. Set oven rack in the middle of the oven. Grease and flour a 20 cm springform cake tin.
  2. Place all ingredients (except cream) in a food processor and blitz until smooth. Pour batter into the prepared tin.
  3. Bake for 1 1/2 hours (90 minutes) until filling is pale gold and centre is firm. Remove from oven and cool in tin.
  4. Remove from tin when completely cool, then top with whipped cream. Slice and serve.

Credits:

This post was originally written for The Pretty Blog by Ilse van der Merwe from The Food Fox.

Food preparation and text: Ilse van der Merwe

Recipe: Pick ‘n Pay Fresh Ideas booklet

Assistant: Elsebé Cronjé

Photography: Tasha Seccombe & Ilse van der Merwe

Styling: Tasha Seccombe

Venue for shoot: the demo KITCHEN

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A festive table from “Share: The Cookbook” with Poetry stores

15 Dec

A festive table loaded with delicious dishes out of "Share: The Cookbook" (photography by Tasha Seccombe)

A festive table loaded with delicious dishes out of “Share: The Cookbook” (photography by Tasha Seccombe)

It was such a treat to discover this new book on the shelf at Poetry stores – Share: The Cookbook. ShareIt is a celebration of women who have survived war and conflicts, but also a celebration of the foods that nourish and bring us together. Recipes such as Nigerian Beef and Okra Soup, Rwandan Chicken Casserole as well as magical images  of real people are laid out in surrounding pages. Between the beautifully simple recipes, women tell their stories of survival, determination and how they came to take part in programs offered by Women for Women International. A host of celebrities such as Jamie Oliver to Annie Lennox have contributed recipes bringing a diverse array of flavours and personalities to this unique book. 100% of the publisher’s profits go to Women for Woman International. Share is much more than just a cookbook, it’s written for people that are interested in issues of women’s rights whilst celebrating our common humanity.

I’ve chosen a range of recipes as part of a festive spread in association with Poetry stores, using some of their beautiful homeware but also one of their fabulous new table cloths. The recipes are bright and tasty, yet simple and inexpensive. The flavour inspiration come deep from the hearts of Africa and India, intertwined by a common love of sharing food, recipes and love around our tables.

This book makes a great Christmas gift, and will remain a favourite in your kitchen but also on your coffee table.

Tomato & spinach dahl (photography by Tasha Seccombe)

Tomato & spinach dahl (photography by Tasha Seccombe)

Spinach & tomato dahl, by Peter Kindersley

  • 2 tablespoons olive oil
  • 2 red onions, finely chopped
  • 4 garlic cloves, crushed
  • 4cm piece fresh ginger, peeled & grated
  • 1 green chilli, finely sliced
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 250 g red lentils
  • 400g canned chopped tomatoes
  • 900 ml vegetable stock or water
  • 400 g baby spinach
  • to serve: steamed basmati rice, naan bread, natural yoghurt, fresh coriander leaves and fresh lemon/lime wedges

Method:

Heat the oil in a large heavy lidded pan over medium heat. Add the onions, garlic, ginger and chilli. Cook, stirring often, until the onions are soft. Add the cumin, coriander, turmeric and salt. Cook and stir for 2 minutes until fragrant. Stir in the lentils, tomatoes and stock/water and bring to a boil. Cover, reduce heat to a simmer and cook for 20-30 min when the lentils are thick. Stir often to prevent sticking on the bottom. Fold in the spinach and cook for about 2 minutes or until just wilted. Adjust seasoning and serve with steamed rice, naan bread, natural yoghurt, coriander leaves and fresh lemon/lime wedges.

Kachumbari salad (photography by Tasha Seccombe)

Kachumbari salad (photography by Tasha Seccombe)

Kachumbari salad, by Craig Kielburger

  • 450 g ripe, firm tomatoes, sliced or diced
  • 1 red onion, finely sliced
  • 25 g fresh coriander
  • 1 chilli, sliced
  • 50 ml extra virgin olive oil
  • 1-2 tablespoons lemon juice
  • salt & freshly ground black pepper

Method:

  1. Place the tomatoes in a salad bowl. Top with the sliced onion, coriander & chilli.
  2. Drizzle with lemon juice, olive oil and season with salt & pepper.
Tandoori yoghurt chicken (photography by Tasha Seccombe)

Tandoori yoghurt chicken (photography by Tasha Seccombe)

Tandoori yoghurt chicken, by Bill McKibben

  • 1 whole chicken (about 1,5kg) cut into 8 pieces, skin removed
  • 1 teaspoon salt
  • juice of a lemon
  • 500 ml Greek yoghurt
  • 1 onion, coursely chopped
  • 3 garlic cloves, crushed
  • 3cm piece of ginger, peeled & grated
  • 1-2 red chillies, deseeded & chopped
  • 1/4 teaspoon ground turmeric
  • 2 teaspoons garam masala
  • a drop of red food colouring (optional)
  • to serve: coriander leaves & lemon/lime wedges

Method:

  1. Using a sharp small knife, cut deep slashes into the thickest part of the chicken, but do not cut as far as the bone. Place in a large mixing bowl, then sprinkle with salt & lemon juice. Set aside for 20 minutes.
  2. Meanwhile, make the marinade: place yoghurt, onion, garlic, ginger, chilli, turmeric & garam masala in a food processor and process to a smooth sauce. Add the red colouring, if using.
  3. Pour over the chicken, and rub into the slits. Cover and refrigerate for 8-24 hours.
  4. Pre-heat the grill or fire, then cook the chicken for 20-25 minutes turning regularly. The chicken is cooked when there is no pink flesh and the juices run clear. Serve with fresh coriander and some lemon/lime wedges.
Orange, almond & olive oil cake (photography by Tasha Seccombe)

Orange, almond & olive oil cake (photography by Tasha Seccombe)

Orange scented olive oil almond cake, by Nell Newman

  • 100 g almonds (or ground almonds)
  • 100 g white rice flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 large eggs, separated
  • 175 g white sugar
  • 120 ml olive oil
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • finely grated zest of 2 oranges
  • 60 ml orange juice
  • 60 ml sherry
  • to decorate: orange segments/slices

Method:

  1. Pre-heat oven to 180 C. Grease/line a 20cm springform round cake tin.
  2. Toast the almonds in a dry pan over medium heat until lightly brown, then grind in a food processor. (alternatively use ground almonds)
  3. In a mixing bowl, sieve the rice flour and almonds with the baking powder & salt.
  4. In a separate mixing bowl, whisk the egg yolks and sugar until light and creamy. Now add the olive oil in a thin stream while whisking, following with the vanilla, almond extract, zest, orange juice and sherry. Fold into the dry sieved ingredients.
  5. Using clean electric beaters, whisk the egg whites in another clean bowl until stiff peaks form. Now fold this into the yolk/flour mixture. Pour into the prepared tin, then bake for 30-40 minutes until light brown and an inserted skewer comes out clean.
  6. Remove from oven, then allow to cool for 15 minutes before turning out on a clean folded tea towel. Invert onto a wire rack to cool completely. Garnish with flaked almonds and/or orange segments/slices, and serve with whipped cream or creme fraiche.

All recipes from “Share: The Cookbook”, available from Poetry stores at R395.

All homeware, Wonkiware & wooden boards (except vintage brass cake plate, ladle and silver knife) available from Poetry stores.

Table cloth available from Poetry stores at R499 – available in blue or green.

Photography & styling: Tasha Seccombe

Text, propping, food preparation & styling: Ilse van der Merwe

Assistant & food preparation: Elsebé Cronjé

This post was written and executed in association with Poetry stores.

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Lemon curd swiss roll

22 Oct

Lemon curd swiss roll (photography by Tasha Seccombe)

Lemon curd swiss roll (photography by Tasha Seccombe)

As mentioned before, I just adore South African food icon Phillippa Cheifitz and her recipes. She’s probably the reason that I want to write my own recipe book (and will, soon – watch this space). Her recipes are so stylish, simple, classic, doable and beautiful.

Lazy DaysPhillippa’s popular book “Lazy Days – Contemporary Country-style Cooking” was recently revised. I attended Phillippa’s book launch a week ago, and finally had the privilege of meeting this iconic and stylish woman. I still have the original version of Lazy Days and it remains one of my absolute favourites on my shelf. It’s a collection of recipes that you’d want to cook over and over again, containing classic staples like whole-egg mayonnaise, anchovy butter, onion confit and buttermilk pancakes. Phillippa writes about the food that she cooks on their West Coast weekends – the type of food that totally speaks to my heart.

Phillippa’s recipe for a lemon curd Swiss roll is so effortless and delightful, so I decided to feature it as a tribute. We also loved photographing this cake, as it was the first time that we worked inside my new kitchen. The natural lighting was just fantastic and we are so happy with the results. Looking forward to many more shoots in here.

Thank you Phillippa for the endless inspiration – you rock my world.

Ingredients for the cake:

  • 4 XL eggs
  • 1 cup sugar
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • a pinch of salt

Method:

  1. Beat the eggs with the sugar until very light & foamy.
  2. Sift the flour with the baking powder and salt, then sift over the beaten egg mixture and fold in gently but evenly.
  3. Turn into a buttered baking Swiss-roll pan lined with nonstick baking paper. Bake one shelf above the middle at 200 C for about 12 minutes or until nicely risen.
  4. Turn out and pull off the paper carefully. Place a clean sheet of baking paper on top, then roll up, lengthways, in a tea towel.

Ingredients for the lemon curd:

  • 2 XL eggs
  • 2 egg yolks
  • 1/2 cup caster sugar
  • 1/2 cup strained lemon juice
  • grated rind of 2 lemons
  • 125 g chilled butter

Method:

  1. Beat the whole eggs and yolks until frothy, then gradually beat in the sugar until thick and pale.
  2. Mix in the lemon juice and rind. Turn into a heavy saucepan and cook over medium heat, whisking in the butter bit by bit. Cook for about 5 minutes, until thickened, but take care not to allow it to boil and curdle.
  3. Once thickened, remove from the stove and place a piece of nonstick paper direcly on the surface. Leave to cool completely. Refrigerate for a few hours until it is a good spreading consistency.
  4. To assemble: carefully unroll the sponge cake, spread with the lemon-curd fulling and roll up again. Dust with icing sugar, if you want to.

Credits:

Recipe: Phillippa Cheifits (Lazy Days: Easy Summer Cooking – Quivertree Publications)

Text: Ilse van der Merwe

Food preparation: Elsebé Cronje

Photography: Tasha Seccombe

Venue for shoot: The Demo Kitchen, Stellenbosch

Thank you to Catalyst Communications for the copy of Phillippa’s revised book. I will treasure it.

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Chocolate brioche

20 Jun

Dark and moody, buttery and decadent chocolate brioche with Nutella (photography by Tasha Seccombe, styling by Nicola Pretorius)

Dark and moody, buttery and decadent chocolate brioche with Nutella (photography by Tasha Seccombe, styling by Nicola Pretorius)

My sister is a keen baker. She specifically loves baking ciabatta loaves for her family and for dinner guests, and uses great quality stone ground flour for her bread. They also have a beautiful little outdoor pizza oven at the farmhouse where they live in Somerset West, which bakes amazing pizzas in just 2-3 minutes – fantastic.

My sister also loves baking cakes and pastries. She has dozens of little colourful page markers inside her food magazines that she uses as recipe references, and have passed quite a few of her favourite recipes on to me.  Last year, she gave me a 10 page spread from Rooi Rose of July 2013 featuring amazing bread recipes and baking tips. I use it as a reference often!

So when I got the idea of baking a chocolate brioche, I first consulted my sister’s baking references, then my trusted range of recipe books at home. Strangely, none of them contained a recipe that I liked. I was looking for a dark brown all-chocolate loaf, not a white loaf with a chocolate filling (which can also be amazing, by the way). In the process I came across Herman Lensing’s recipe for a chocolate brioche that he did for Sarie Kos – a rich buttery loaf with a chocolate filling and a chocolate sauce drizzled over the top. I decided to adapt Herman’s recipe for what I had in mind, and serve it with lashes of Nutella chocolate hazelnut spread.

Herman’s recipe makes 2 large loaves, which I found can sometimes be a little too much for a small household. I halved the recipe, but kept some more yeast in the list of ingredients for the smaller mixture to rise as well as the large mixture does.

This is a recipe that I’ll be passing back to my sister for her collection – such an indulgent treat, especially for breakfast on a rainy Winter’s weekend. Enjoy!

Note: The dough needs to rest overnight in the fridge, so remember to start the process the night before if you want to eat it freshly baked for breakfast.

Ingredients: (makes 1 large loaf)

  •  450g cake flour
  • 50g (1/2 cup) cocoa powder, sifted
  • 50g (60ml or 1/4 cup) caster sugar
  • 15g instant dry yeast (1 and a half sachets)
  • 10g (10ml) salt
  • 6 XL eggs
  • 250ml butter, cut into small blocks
  • 1 egg, lightly whisked

Method:

  1. Using a stand mixer with K-beater attachment, place the flour, cocoa powder, caster sugar, yeast, salt and eggs in the bowl of the mixer and mix on medium speed for 8 minutes. You should have a stiff dough mixture.
  2. Now add butter a bit at a time, mixer running, until all the butter has been incorporated. You should have a smooth sticky dough.
  3. Place dough in an oiled bowl and cover, then refrigerate overnight to rest.
  4. Turn the mixture out on a floured surface, then roll it out to a thickness of about 1cm. Fold the dough and repeat 2 times. Now roll it up and place inside a greased bread tin, OR cut into 3 strands and plait for a different look (place on a greased baking tray). Leave the dough in a warm area to rise for 60-90 minutes, until double in volume.
  5. Pre-heat the oven to 180C for at least 15 minutes, then brush with the whisked egg and bake for about 30 minutes until done. Serve warm with lashings of Nutella spread.

Credits:

This post was originally written for The Pretty Blog by Ilse van der Merwe from The Food Fox.

Recipe, food preparation and text: Ilse van der Merwe

Photography: Tasha Seccombe

Styling: Nicola Pretorius

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Donna Hay’s baked lemon pudding

26 Apr

Donna Hay's baked lemon pudding (photography by Tasha Seccombe, styling by Nicola Pretorius)

Donna Hay’s baked lemon pudding (photography by Tasha Seccombe, styling by Nicola Pretorius)It’s no secret that I’m a huge fan of Donna Hay‘s recipes and photographs. She is such an inspiration to me, with her iconic light blue styling, simple cooking methods and modern approach to food in general.

Donna uses whole lemons (yes, skins, pith and all) to create this simple pudding that almost resembles a baked lemon curd. It reminds me very much of the middle layer of a South African lemon meringue pie – tart and tangy, yet thick and indulgent. She suggests that you serve it hot or cold with vanilla ice cream – I agree, the ice cream is a must.

I found that this pudding works best when baked in smaller ramekins, preferably not too deep (I’ve tried baking it as one big pudding and I don’t recommend it). Adjust the baking times according to what you have in your kitchen: deeper and larger ramekins will bake a bit longer.

Ingredients: (recipe from Fast, Fresh, Simple by Donna Hay)

  • 1 medium/large thin skinned lemon
  • 330 g (1 1/3 cup) caster sugar
  • 30 g butter, melted
  • 3 egg yolks (I used XL)
  • 180 ml (3.4 cup) single pouring cream
  • 30 ml cornstarch / corn flour (Maizena)
  • vanilla ice cream, to serve

Method:

  1. Pre-heat oven to 169 C (325 F).
  2. Cut the lemon into 8 pieces and remove any seeds. Place in a food processor with the sugar and process until very smooth.
  3. Add the butter, egg yolks, cream and cornstarch and process until smooth.
  4. Pour into 4 greased 1-cup capacity (250 ml) ovenproof ramekins/pie dishes. Bake for 22-24 minutes or until just set.
  5. Serve warm or cold with vanilla ice cream.

Credits:

This post was originally written for The Pretty Blog by Ilse van der Merwe from The Food Fox.

Recipe, food preparation and text: Ilse van der Merwe

Photography: Tasha Seccombe

Styling: Nicola Pretorius

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Hot cross bun pudding

16 Apr

A moist and decadent hot cross bun pudding, perfect for Easter! (photograhy by Tasha Seccombe, styling by Nicola Pretorius)

A moist and decadent hot cross bun pudding, perfect for Easter! (photograhy by Tasha Seccombe, styling by Nicola Pretorius)

I love the idea and smell of a tray of fragrant hot cross buns – not only for Easter, but anytime of the year. The thing is, they need to be really fresh in order to be enjoyed as they are, maybe with a few lashings of farm butter. Otherwise they can be quite disappointing.

Well, here’s a way of turning your store-bought hot cross buns “the day after” into something a bit more crave-worthy: a bread and butter pudding. In this case, no butter is added, so we’ll just call it a hot cross bun pudding.

I’ve used a combination of cream, milk and eggs to make the custard base, then added some finely grated orange rind, mixed spice and some chopped dark chocolate to the party. The trick is to let the buns soak for 30 minutes to an hour to get really soft, that way you won’t be stuck with dry pieces here and there.

This pudding is fabulous for your Easter celebrations this long weekend, and I promise your family will go back for seconds. No extra custard is needed, but a scoop of vanilla ice cream won’t hurt.

Ingredients:

  • 500ml (2 cups) cream
  • 250ml (1 cup) milk
  • 80ml (1/3 cup) caster sugar
  • 6 eggs
  • about 15ml finely grated orange rind
  • 5ml ground mixed spice  (a mixture of ground cinnamon, nutmeg & cloves)
  • 6-8 hot cross buns (I chose ones with added pecans & cranberries)
  • 80-100g dark chocolate, roughly chopped

Method:

  1. In a mixing bowl, add cream, milk, sugar, eggs, orange rind and mixed spice. Whisk to combine thoroughly, and to make sure the sugar has melted.
  2. Cut each hot cross bun in half horizontally, then arrange the bottom halves inside a medium size deep baking dish. They should fit snugly, so cut them to size if needed.
  3. Pour the custard mixture over the bun bottoms, so that they are just covered with the mixture, then sprinkle with half of the chopped chocolate. Now arrange the top halves of the buns on top of the bottom layer, pressing down gently, and pour the rest of the custard mixture over the buns until you almost reach the rim of the baking dish (you might still have some custard mixture left, wait for the buns to soak up some of it, then pour over some more). Sprinkle with the rest of the chocolate.
  4. Let the pudding soak for 30-60 minutes, then bake in a pre-heated oven at 160 C for 55-60 minutes. The top should be golden brown, and the middle should still have a slight wobble to it. Remove from the oven and leave to rest for about 15 minutes before serving. Serve warm or at room temperature.

Credits:

This post was originally written for The Pretty Blog by Ilse van der Merwe from The Food Fox.

Recipe, food preparation and text: Ilse van der Merwe

Photography: Tasha Seccombe

Styling: Nicola Pretorius

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