Tag Archives: baking

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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An Easter garden tea party with Poetry stores

7 Apr

An Easter garden tea party fit for a king (photography by Tasha Seccombe)

An Easter garden tea party fit for a king (photography by Tasha Seccombe)

Next weekend many of us will be celebrating the Easter holidays – a time for utter indulgence in terms of festive family foods and sweet treats. The friendly team from Poetry stores asked me to once again put together a feast for this special occasion, and I decided to create a tea party spread with recipes from one of the books from their shelves: Tea Time by Jackie Brooks.

A tea party is such a great way to celebrate special occasions with family and friends. While the kids are hunting Easter eggs in the garden, you and your friends can gather around in a shady spot to enjoy the most delicious and decadent Easter treats with a cup of steaming tea. While Tasha (my good friend and also the photographer of this spread) and I worked to make the food look pretty, we asked our daughters to hold some of the dishes for a few individual recipe shots. They made such beautiful “hand models” that we had to pay them in Easter eggs!

My favourite recipe from this whole spread is the pecan cheesecake – it is utterly decadent and so very delicious. But the raspberry tarts take the prize for their wow factor – how pretty are those?

Jackie’s little recipe book is conveniently small (it will certainly fit into most handbags) and packed with so many easy recipes – sweet and savoury – for any tea time occasion. At only R150 is also makes a very affordable gift for a friend or loved one this Easter. Get it from your nearest Poetry store or online.

Butterfly cupcakes with pink cream filling (photography by Tasha Seccombe)

Butterfly cupcakes with pink cream filling (photography by Tasha Seccombe)

Butterfly cupcakes – makes 24: (all recipes from Tea Time by Jackie Brooks)

  • 125g butter
  • 5ml vanilla extract
  • 3/4 cup caster sugar
  • 2 eggs
  • 2 cups self-raising flour
  • a pinch of salt
  • 2/3 cup milk
  • filling: 250 ml cream, 2,5ml vanilla extract, 15 ml icing sugar, a drop of pink food colouring

Method:

  1. Pre-heat oven to 200C.
  2. Beat butter, vanilla and sugar together in a bowl until light and fluffy. Add eggs one at a time, beating well after each addition.
  3. Sift flour and salt together and add to creamed mixture alternately with milk. Stir until mixture is smooth and all ingredients are well combined.
  4. Spoon about 1 tablespoon of mixture into paper cases. Bake in the oven for 15 minutes or until golden brown. Cool on a wire rack.
  5. To make the filling, beat cream, vanilla and icing sugar together until thick.
  6. When the cupcakes are cool, cut a slice from the top of each cake and pipe on a small amount of filling. Cut the removed cake slices in half and arrange on top of cream to make butterfly wings. Dust with a little icing sugar.
Chocolate hazelnut cake with vintage doily sieve pattern (photography by Tasha Seccombe)

Chocolate hazelnut cake with vintage doily sieve pattern (photography by Tasha Seccombe)

Chocolate hazelnut cake – serves 8:

  • 250g dark chocolate, broken into pieces
  • 6 eggs, separated
  • 1 cup sugar
  • 325g hazelnuts, toasted and roughtly chopped
  • 15ml rum
  • icing sugar, for dusting

Method:

  1. Pre-heat oven to 190C.
  2. Melt chocolate in a heatproof bowl set over a saucepan of simmering water and keep stirring until the chocolate melts. Remove from pan and cool slightly.
  3. Place egg yolks and sugar in a bowl and beat until thick and pale. Fold the melted chocolate, hazelnuts and rum into the egg mixture.
  4. Place egg whites into a clean bowl and whisk until stiff peaks form. Fold egg whites into chocolate mixture. Pour mixture into a greased and lined 23cm spring-form cake tin and bake for 50 minutes or until cooked when tested with a skewer. Cool cake in tin.
  5. Just prior to serving, dust cake with icing sugar (I used one of Tasha’s antique lace doilies to create a beautiful pattern).
Meltingly soft ginger kisses (photograhy by Tasha Seccombe)

Meltingly soft ginger kisses (photograhy by Tasha Seccombe)

Ginger kisses – makes 24:

  • 250g soft butter
  • 115g icing sugar, sieved
  • 1 egg, lightly beaten
  • 15ml ground ginger
  • 225g plain/cake flour
  • 150g cornflour (Maizena)
  • Filling: 250g mascarpone, 50g stem ginger or preserved ginger, 15ml stem ginger syrup or maple syrup, 50g demerara sugar, 2,5ml vanilla extract

Method:

  1. Pre-heat oven to 160C. Line 2 baking sheets with baking parchment.
  2. In a large bowl beat the butter until pale and creamy. Gradually add the icing sugar, beating well until the mixutre is light and fluffy. Beat in the egg until well combined. If the mixture starts to curdle, add a tablespoon of the flour.
  3. In a separate bowl, combine the ginger, flour and cornflour. Sift the dry ingredients into the butter mixture and mix thoroughly. Roll teaspoon-sized amount into balls and press down with a fork (use floured hands).
  4. Bake for 20-22 minutes, or until firm and lightly golden in colour (not brown). Transfer to a wire rack to cool completely.
  5. While the biscuits and cooling, prepare the filling. Combine all the ingredients in a bowl and set aside. When the biscuits are cool enough, spread the filling on half the biscuits then place the remaining biscuits on top.
Baked pecan cheesecake (photography by Tasha Seccombe)

Baked pecan cheesecake (photography by Tasha Seccombe)

Pecan cheesecake – serves 12:

Base:

  • 180-200g digestive biscuits, finely crushed
  • 45ml sugar (optional)
  • 50g butter

Filling:

  • 1,25kg plain cream cheese (5 x 250g tubs), at room temperature
  • 1 2/3 cups light brown sugar, firmly packed
  • 40g butter, melted
  • 5 eggs
  • 5ml vanilla essence
  • 1 cup pecan nuts, chopped

Method:

  1. Pre-heat oven to 160C.
  2. To make base, combine biscuits, sugar and butter, mixing well. Press into bottom of a greased 25cm spring-form tin, then chill in the fridge.
  3. For the filling: beat cream cheese with an electric mixer until light and fluffy. Gradually add brown sugar and butter, mixing well. Add eggs, one at a time beating well after each addition. Stir in vanilla and pecans. Spoon filling into tin and bake for 1 hour.
  4. Turn oven off and allow cheesecake to cool in oven with closed door for 30 minutes. Remove from oven, then cool to room temperature, and then refrigerate for 8 hours. Remove sides of spring-form tin, then decorate with extra pecans.
Fresh raspberry tarts with cream cheese filling (photography by Tasha Seccombe)

Fresh raspberry tarts with cream cheese filling (photography by Tasha Seccombe)

Raspberry & hazelnut tarts – makes 6:

Base:

  • 1 cup cake flour, sifted
  • 30 ml icing sugar
  • 30g ground hazelnuts
  • 80g butter, chopped
  • 1 egg, lightly beaten

Cream filling:

  • 375g creamcheese430ml caster sugar
  • 60ml double cream

Raspberry topping:

  • 350g fresh raspberries
  • 1/3 cup smooth raspberry jam (warmed and sieved)

Method:

  1. To make pastry base, place flour, icing sugar, and hazelnuts in a food processor to combine. Add butter and pulse until it resembles fine breadcrumbs. Add egg and pulse until it just comes together as a soft dough. Remove from bowl and wrap in cling wrap, then refrigerate for 1 hour.
  2. Pre-heat oven to 200C. Knead pastry lightly, then roll out to 3mm thick. Line 6 greased 75mm flan tins with the rolled-out pastry dough. Line with baking paper and add beans or rice to weigh it down. Bake for 10 minute, then remove paper and beans and bake for another 15 minutes. Set aside to cool.
  3. To make filling, place cream cheese and sugar in a bowl and beat until smooth. Beat cream in a separate bowl, then fold into cream cheese mixture.
  4. To assemble, spoon or pipe the filling into cooled pastry cases. Arrange raspberries on top, then brush warm jam over and refrigerate to set. Serve cold or at room temperature.

Credits:

This post was especially written for Poetry stores as part of their Easter 2014 celebration campaign.

All recipes from Tea Time by Jackie Brooks. Available from Poetry stores for R150.

All homeware, Wonkiware, jugs, mini wooden boards, tea cups & saucers, nougat bars, toffee bars, glass tea pot and wooden boxed exotic teas available from Poetry stores (except for white cake stand, animated vintage mug, bunny cookie cutters, and Easter eggs).

Intro text, recipe selection, food preparation & co-styling: Ilse van der Merwe

Photography & co-styling: Tasha Seccombe

Green bunny prop courtesy of Lily’s Closet.

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Classic chocolate cupcakes

25 Mar

A classic, moist, dark chocolate cupcake with buttercream frosting (photography by Tasha Seccombe, styling by Nicola Pretorius)

A few years ago, before I even considered changing careers from music to food, I was already a huge fan of food TV. I watched Nigella, Jamie and Bill religiously on BBC Food (now BBC Lifestyle), and made notes now and then to remember some of their recipes.

One of the recipes that survived in my scribbled recipe notebook, was a basic cupcake recipe from Nigella Lawson. While she was demonstrating the easy steps, I was trying to write it down – only getting cryptic notes of ingredients and some of the method. Not knowing back then that I could have just checked the full recipe online, I tried to make sense of my scribbles later that day. The great thing is, the recipe is so very simple and absolutely fool proof that I have made dozens of batches of these over the years. For chocolate cupcakes, I just substitute two heaped tablespoons of flour for two heaped tablespoons of cocoa powder.

More recently, I looked up the original recipe. Nigella uses royal icing for her cupcakes, but I prefer a rich and fluffy buttercream frosting. Use whatever you prefer.

These chocolate cupcakes always deliver in terms of taste and texture. (Photography by Tasha Seccombe, styling by Nicola Pretorius)

Ingredients: (makes 12)

Note: Make sure all of your ingredients are at room temperature before you start. It makes a big difference to the texture. Also, a digital scale will make your life a lot easier for this recipe.

  • 75 g cake flour
  • 50 g cocoa powder (for vanilla cupcakes, leave the cocoa powder out and just use 125 g of cake flour in total)
  • 125 g sugar
  • 125 g soft butter
  • 2 XL eggs
  • 5 ml baking powder
  • 2.5 ml baking soda (bicarbonate of soda)
  • a small pinch of salt
  • 5 ml vanilla extract
  • 30 ml milk

Method:

  1. Pre-heat oven to 180C. Line a 12 hole cupcake tin with cupcake liners.
  2. Place all of the ingredients except the milk in a food processor, and pulse to mix thoroughly. Scrape down the sides.
  3. With the motor running, add the milk and process for a further 1 minute until the mixture becomes very smooth. Now use 2 dessert spoons to drop the batter into the cupcake tin holes, spreading the mixture to fill all 12 holes (it always looks like it’s not enough, but trust me – it is).
  4. Bake for 15-18 minutes until cooked and golden on top (an inserted skewer should come out clean). Remove from the oven and transfer the cupcakes to a wire rack to cool completely.

For the chocolate buttercream frosting:

  • 125 g soft butter (very soft, but not melted)
  • 200 g icing sugar, sifted
  • 50 g cocoa powder, sifted (or less if you don’t like it to be too dark)
  • 5 ml vanilla extract
  • 15-30 ml milk

Method:

  1. Place the butter in a large mixing bowl (or bowl of a stand mixer), then use an electric whisk to beat it until pale and creamy (takes about 2-3 minutes).
  2. Add the sifted icing sugar and cocoa powder a little at a time, mixing until it is thoroughly incorporated. Add the vanilla and a little milk and whisk to get a light and fluffy texture, but don’t add too much milk or the mixture won’t hold shape.
  3. Transfer the icing to a piping bag fitted with a nozzle of your choice, then pipe the icing on top of the cupcakes. Don’t refrigerate them, as the icing will become hard and unpleasant to eat. Enjoy immediately, or store in an airtight container for up to 3 days.

The mixture makes exactly 12 cupcakes. I love their cracked tops. (Photography by Tasha Seccombe, styling by Nicola Pretorius)

Credits:

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

Recipe adaptation, food preparation and text: Ilse van der Merwe

Photography: Tasha Seccombe

Styling: Nicola Pretorius

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Nigella’s rum & raisin banana bread

3 Mar

Toasted slices of banana bread, topped with thick cream and berry coulis (photography by Tasha Seccombe, styling by Nicola Pretorius)

For one of our monthly food shoots last year at Tasha‘s house in Elgin, she greeted us with the seducing smell of something exotic yet strangely familiar. It was a loaf of freshly baked banana bread with added rum and sultanas. It was so moist and delicious that I had to ask for the recipe.

Tasha found it in Nigella‘s “How to be a Domestic Goddess”, but changed it slightly to include desiccated coconut instead of walnuts, and salted butter instead of unsalted. This is honestly one of the best recipes for banana bread that I have tasted, and I can strongly recommend it. Nigella says on her website that you can add some cocoa powder and chocolate chips, which would make it darker and even more heavenly. But the choice is yours.

I love serving this bread thickly sliced topped with double cream (or clotted cream or mascarpone) and some kind of berry coulis or good quality runny berry jam. It is an excellent choice for breakfast in bed for your lover on Valentines Day or on a romantic weekend, might I add. Decadent, indulgent, utterly delicious.

I celebrated my 10th wedding anniversary on the 14th of February this year. I’m a very, very lucky girl to be married to Schalk. He is kind, honest, an amazing father, and the best friend I could ever wish for. Did I mention he is tall, dark and dangerously handsome? Here’s to many more breakfasts in bed for the two of us!

Freshly baked rum and raisin banana bread (photography by Tasha Seccombe, styling by Nicola Pretorius)

Ingredients:

  • 100 g sultanas or raisins (both work very well, but I prefer sultanas)
  • 75 ml dark rum
  • 175 g cake flour
  • 10 ml baking powder
  • 2.5 ml bicarbonate of soda (baking soda)
  • 2.5 ml salt
  • 30 g (125 ml) desiccated coconut
  • 125 g salted butter (melted)
  • 150 g caster sugar
  • 2 large eggs
  • 4 small ripe bananas (or 3 large, about 300 g mashed banana)
  • 5 ml vanilla extract

Method:

  1. An hour before you start baking, place the sultanas/raisins and rum in a small saucepan and heat until it comes to a boil. Remove from the heat immediately, cover with a lid, and leave to soak for an hour.
  2. Pre-heat oven to 170 C.
  3. Sift all the dry ingredients together and add the coconut.
  4. In a separate mixing bowl, beat the melted butter and sugar. Now beat in the eggs one at a time, then stir in the bananas, sultanas with rum, and vanilla. Don’t worry if it looks like the mixture has “split”.
  5. Add the flour mixture, a third at a time, and stir well after each bit.
  6. Pour into a loaf tine of about 23 x 13 x 7 cm (9 x 5 x 3 inches) and bake in the middle of your oven for 50-60 minutes. The outside should be a nutty brown colour.
  7. Remove from the oven and let it cool in the tin.

Tip: You can also make beautifully soft muffins from the same recipe, just bake them for about 20-25 minutes.

 

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

Photography: Tasha Seccombe

Styling: Nicola Pretorius

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Peach galette

28 Feb

Seasonal peach galette with vanilla ice cream (photography by Tasha Seccombe, styling by Nicola Pretorius)

Today is the last official day of summer in SA, so I’m going to sneak in one last sunny recipe. When summer fruit is abundant, there’s just no better way to use them than in a rustic French fruit galette (or crostata, like the Italians call it). The pastry is buttery and flaky, the fruit is tender and intense, and the result is just so much more than the sum of its original parts.

To make this galette even tastier, I make a batch of almond paste (marzipan) and coarsely grate this over the prepared pastry base before arranging the fruit. This adds a delicious soft and gooey aspect to the tart, as well as that almond flavour that I love so much. If you don’t like almonds, you can leave this out completely.

The recipe for the pastry comes from one of my food icons, Ina Garten. She had a specialty food store called The Barefoot Contessa for many years (now also the name of her famous American TV show), and baked hundreds of crostatas in her years. I love the texture of this pastry and didn’t want to change a thing about it. Ina’s recipe makes enough for two delicious galettes, so you can freeze the second half for another time if you like.

Pastry: (makes 2 standard sized galettes)

(Recipe for pastry by Ina Garten)

  • 2 cups cake flour
  • ¼ cup caster sugar
  • ½ teaspoon salt
  • 250 g cold butter, diced
  • 60 ml (1/4 cup) ice water

Almond paste: (enough for 2 galettes)

  • 100 g (250 ml) ground almonds
  • 250 ml icing sugar
  • ¼ teaspoon almond essence
  • 1 egg white (large egg)

Filling: (enough for 2 galettes)

  • 1 egg, lightly whisked (for brushing)
  • 6 large cling peaches, peeled and sliced (pits removed) – or use any other seasonal fruit except strawberries and bananas
  • 15-30 ml cinnamon sugar

Method:

For the pastry: Place the flour, sugar, salt and butter in a food processor. Pulse until it resembles breadcrumbs, then add the iced water all at once while the motor is running. As soon as the dough starts to come together, remove it from the bowl onto a floured surface. Press into a disk shape, then cover with plastic wrap and refrigerate for 1 hour.

For the almond paste: Place all the ingredients together in a food processor. Process until it comes together into a ball (add more icing sugar if your mixture is too sticky). Remove and refrigerate (for at least an hour) in an airtight plastic bowl.

To assemble: Pre-heat oven to 220 C. Roll out the pastry on a floured surface to a thickness of about 5 mm. Transfer carefully onto a large baking tray lined with baking paper. Brush the top of the pastry with egg, leaving a 3cm border around the edges. Coarsely grate the almond paste all over the brushed egg pastry surface, then cover with peach slices. Sprinkle with cinnamon sugar, then bake for 25-30 minutes until golden brown. Remove from oven and cool on a wire rack before serving with vanilla ice cream (serve hot 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

Prop Styling: Nicola Pretorius

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Chocolate oil cake

11 Sep

Flourless chocolate oil cake, dark and moist (photography by Tasha Seccombe)

My good friend Inke Gouws Sandri shares my love for baking. We were pregnant at the same time in 2010 (our babies even had the same due date), and during that time we met up regularly for a good slice of cake or a proper French pastry at Nook Eatery in Stellenbosch.

She also sends me great recipes that she comes across, knowing that I would certainly appreciate it as much as she does. This recipe is one of them: a flourless chocolate olive oil cake by Nigella Lawson. Made with ground almonds, this gooey dark cake is perfect as a dinner party dessert, but you can also substitute the almonds for regular flour for a more economical, “lighter” cake. It doesn’t really need any frosting,  but Inke told me that she has iced hers with a chocolate orange ganache and it was heavenly – even her Italian husband raved about it.

I prefer to use canola oil instead of olive oil, as olive oil can sometimes give a bitter aftertaste to the cake. Also, canola oil is much healthier with it’s high Omega 3 & 6 content, and provides a fantastic moist texture to the cake.

Ingredients:

  • 150 ml canola oil
  • 50 g good quality cocoa powder, sifted
  • 125 ml boiling water
  • 2 teaspoons best vanilla extract
  • 150 g ground almonds (or 125 g cake flour)
  • 1/2 teaspoon bicarbonate of soda
  • a pinch of salt
  • 200 g caster sugar
  • 3 large eggs

Method:

  1. Pre-heat your oven to 170 C. Grease a 23 cm springform cake tin with a little oil and line the base with baking paper.
  2. Place the cocoa, boiling water and vanilla in a small mixing bowl, and whisk until you get a thick paste.
  3. In another mixing bowl, combine the almonds with the bicarb or soda and the salt. Mix well.
  4. Place the sugar, oil and eggs in a bowl of an electric mixer and whisk/beat for about 3 minutes on high speed until you get a thick mixture.
  5. Add the cocoa mixture, mixing well, then scrape down the sides and add the almond mixture. Mix well, then scrape down the sides and mix for one last time.
  6. Pour this dark liquid batter into the lined tin, then bake for 45 minutes or until the sides are set and the centre still looks slightly damp (but not runny). A cake tester should come out with a few sticky crumbs, not clean.
  7. Remove the cake from the oven, then let it cool on a wire rack (in the tin) for 10 minutes before easing the sides with a spatula and then releasing the spring. Remove the tin and bottom, then leave to cool on a wire rack to cool completely, or eat while still warm with some ice cream. Sift lightly with cocoa powder or icing sugar, or drizzle with ganache of your choice.

Credits:

This post was especially 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 & Tasha Seccombe.

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Cheat’s “macarons” with jam and cream

4 Sep

Cheat’s macarons, filled with cream and jam (Photography by Tasha Seccombe)

There is a universal love all over the world for cake with cream and jam; it’s an age-old trend. You’ll find it in the form of swiss rolls, cream cakes, cupcakes, whoopie pies, scones and cookies – it’s just one of those combos that work.

These soft little cookies were made from regular cupcake batter, piped onto a lined baking sheet, then filled with a swirl of jam and cream. And yes, they resemble French macarons. But they are so much easier to make than macarons, with none of the frustration or effort!

You can also fill these treats with caramel or your favourite version of butter icing. They are delicate, yet really simple – perfect for a special teatime treat.

Ingredients for batter:

  • 125 g cake flour
  • 125 g butter (soft)
  • 125 g sugar
  • 5 ml baking powder
  • 2.5 ml baking soda
  • a pinch of salt
  • 2 eggs
  • 5 ml vanilla essence
  • 30 ml milk

Method:

  1. Pre-heat the oven to 180C. Line a large baking tray with non-stick baking paper.
  2. Place all the ingredients except the milk in a food processor, then process for about 15 seconds. Scrape down the sides, then process again. With the motor running, add the milk, then process for another 30 seconds until the mixture becomes very silky and smooth.
  3. Transfer the batter to a piping bag fitted with a relatively small nozzle, then pipe the batter in circles of about 2-3cm in diameter, leaving enough space inbetween for rising.
  4. Bake in the pre-heated oven for 5-8 minutes, depending on the size of your cookies. They should be firm and lightly straw coloured, but not brown.
  5. Remove the cookies from the oven, then carefully transfer them with a spatula to a wire rack to cool completely. Repeat this process to use up all the batter.

Ingredients for the jam and cream swirl filling:

  • about 1/2 cup berry jam (I used black currant jam)
  • 250 ml cream
  • icing sugar for dusting

Method:

  1. If the jam you are using is quite chunky, use a stick blender and a tall cup to process it to a smooth pulp. This will make it easier to pipe.
  2. Whisk the cream in a separate mixing bowl until just stiff (but not too stiff), then gently stir in the smooth jam – it doesn’t have to be mixed completely.
  3. Transfer the cream and jam mixture into a piping bag fitted with a large star nozzle of your choice, then pipe the mixture on the inside of the cooled cookies. Use more cookies to close them up like little sandwiches. Dust with icing sugar, then serve.

PS: You can also just use thick cream or cream cheese and chunky jam to spread it onto the cookies with a knife – the 2 separate layers also look quite beautiful!

Cheat’s macarons (photography by Tasha Seccombe)

Credits:

This post was especially 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 & Tasha Seccombe.

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Asparagus tart

23 Apr

Asparagus tart with sour cream and cheddar cheese (photography by Tasha Seccombe)

Asparagus is such a strange and wonderful vegetable, but I don’t eat it too often. I like to keep it for special occasions, where I would wrap it in bacon and cook it on the grill, or blanch it for 30 seconds in simmering water and then drizzle it with buttery hollandaise sauce. It’s my “treat” vegetable, if you know what I mean.

My other go-to asparagus meal is this rich asparagus tart, made with sour cream and mature cheddar cheese. It is an absolute treat for tea time, but also works well for lunch or dinner if you serve it with a green salad. It works best with fresh green asparagus, not tinned. Arrange it in any pattern you want, it makes such a beautiful picture!

Ingredients for pastry:

  • 150 g cake flour
  • 150 g butter, diced
  • 20 g (125 ml) digestive bran
  • 250 ml (100 g) grated mature cheddar cheese

Ingredients for filling:

  • 1 bunch fresh green asparagus  (about 200-300 g)
  • 30 ml butter
  • 1 onion, finely chopped
  • 2 sprigs thyme
  • 250 ml (100 g)  grated mature cheddar cheese
  • 250 ml sour cream
  • 2 XL eggs
  • salt and freshly ground pepper

Method:

  1. For the pastry: place the flour and butter in a food processor. Process until it resembles fine breadcrumbs, then add the bran and the cheddar. Process until it comes together in a ball, then remove from the bowl and press with clean hands into a greased 23 cm pie dish. The pastry is very soft, and it cannot be rolled out. Refrigerate until ready to use.
  2. Pre-heat oven to 180 C.
  3. Cut off the hard bottoms of the asparagus (if necessary), then blanch them in slowly simmering water for 30 seconds. Remove with a slotted spoon and immerse in ice water to stop it from cooking. Set aside.
  4. In a frying pan over medium heat, melt the butter, then fry the onions and thyme (remove the stalks of the thyme) until the onions are completely soft and translucent. Transfer it to the base of the tart, then distribute evenly.
  5. Now arrange the blanched asparagus on top of the onions in your desired pattern. Top evenly with the cheddar.
  6. In a small mixing bowl, mix the sour cream with the eggs and season well with salt and pepper. Pour all over the asparagus, then bake the tart in the oven at 180 C for 45-60 minutes, depending on how deep your pie dish is, until set and golden brown.  Serve warm.

Credits:

This post was written especially for The Pretty Blog.

Recipe, text and food preparation: Ilse van der Merwe from thefoodfox.com

Photographer: Tasha Seccombe

Styling: Tasha Seccombe and Nicola Pretorius

 

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