Tag Archives: Easter

Weekend brunch with Poetry Stores

21 Apr

This brunch spread is the stuff dreams are made of. All recipes from Flora Shedden’s book, Gatherings, available from Poetry Stores.

During the month of April we are blessed in South Africa with not only one but two long weekends! That usually means family time and slower mornings – perfect for an indulgent brunch. With Easter weekend already behind us, I cannot wait to treat my family next weekend with these fabulous brunch recipes from Gatherings, the new book by Flora Shedden from Scotland, available from Poetry Stores.

Flora recently was the youngest ever semi-finalist in The Great British Bake Off, impressing judges with her simple, elegant designs. Her book is a reflection of her love for cooking and baking, and it is clear that she has a profound understanding and respect for good ingredients and wonderful flavours.

I’ve chosen Flora’s recipes for a crunchy pumpkin seed, fig & coconut granola served with double cream yoghurt and fresh berries, some rye waffles with mascarpone & poached plum compote as well as French-style bostock – baked sliced of brioche soaked in vanilla apple syrup and covered in a gooey, golden brown almond past. Although all three recipes are stunning, my hands down favourite is the bostock. If you love gooey almond croissants, these beauties will rock your world.

Enjoy a little slow indulgence around the brunch table this Easter, served with steamy coffee and decorated with Poetry’s magnificent blue floral table linen and wonki ware.

All three recipes below are from Flora’s beautiful book, Gatherings, available from Poetry Stores and online for R370. It’s an exceptional book and a must for your recipe collection.

Crunchy granola with almond flakes, poppy seeds and pumpkin seeds (photography by Tasha Seccombe)

Fig & coconut granola (makes approximately 750 g)

3 tablespoons coconut oil, at room temperature (i.e. in liquid form)
100 ml maple syrup
100 g clear honey
1 teaspoon vanilla bean paste
350 g rolled oats
50 g sesame seeds
25 g poppy seeds
100 g pumpkin seeds
50 g flaked almonds
100 g dried figs, roughly chopped
50 g coconut flakes

Preheat the oven to 160 C. Weigh out all the ingredients (except for figs & coconut flakes) in a large bowl. Mix the lot together using your hands, ensuring everything is well coated in the wet ingredients. Top the mixture into a large roasting tray and bake for 10 min. Remove the tray from the oven and stir the granola around – this helps to ensure it colours evenly. Bake for a further 10 min or until golden and becoming crisp. (It will become crunchier once it cools down.) Add the figs and coconut flakes while the mixture is still hot and mix them through. Allow the granola to cool completely, then package it up in a large jar or small cellophane gift bags. It will keep for about 1 month in airtight storage.

My notes: I found that the granola needed more time in the oven, so I baked it at 180 C for about 3 intervals of 10 minutes each.

Rye waffles with mascarpone and spiced plum compote (photography by Tasha Seccombe)

Rye waffles (makes 8-10)

150 g plain flour
150 g rye flour
1 teaspoon baking powder
75 g caster sugar
3 eggs, lightly beaten
1/2 teaspoon ground cinnamon
300 ml milk
100 g butter, melted

To serve: Whipped cream and spiced plum compote (from page 262)

Preheat your waffle maker. To make the batter, stir in the flours, baking powder, sugar, eggs and cinnamon together, then whisk in the milk gradually. Continue to beat until the mixture is smooth. Finally stir in the melted butter. Ladle about 125 ml of the batter into the waffle iron and close the lid. Cook for 2-3 minutes or until golden. Remove the cooked waffle, keep warm and repeat with the remaining batter. Serve warm with whipped cream (or mascarpone) and spiced plum compote.

Bostock is a french classic: stale brioche soaked in a fruity vanilla syrup then spread with a sweet almond paste, baked in the oven and dusted with icing sugar. Just heavenly! (photography by Tasha Seccombe)

Apple & almond bostock (serves 4)

125 g butter, softened
125 g icing sugar, plus extra for dusting
100 g ground almonds
1/2 teaspoon almond extract
1 teaspoon vanilla bean paste
1 egg
50 g plain flour
6-8 sliced of stale brioche or bread
200 g flaked almonds, for topping

For the syrup:
150 ml apple juice
150 g caster sugar
1 teaspoon vanilla bean paste

Preheat oven to 200 C. First make the syrup. In a saucepan, bring the apple juice, sugar and vanilla to the boil. Cook over a high heat for no more than 1 minute until the sugar has dissolved and you have a light clear syrup. Set aside.
In a bowl beat the butter and icing sugar together until light and fluffy. Add the ground almonds, almond extract, vanilla, egg and flour and heat again until the mixture is smooth.
To assemble, take a piece of brioche and soak each side in the syrup. Place it on a lined baking tray and repeat with the remaining slices. Divide the almond batter between the brioche slices and spread it across the top of each slice. Sprinkle generously with the flaked almonds. Bake for 10-12 minutes or until golden brown and the almond topping is cooked through. Dust with icing sugar and serve warm.

My notes: I found that about 50 g flaked almonds are more than enough for topping the bostocks.

(This featured post was created in collaboration with Poetry Stores.)

Save

Share this:

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.

Share this:

Good old-fashioned apple pie

1 Apr

Annie Bell’s old fashioned apple pie with rum and raisins (photography by Tasha Seccombe)

For the last course in my 3-part Easter collaboration with Poetry stores, I am featuring a recipe for “Good Old-fashioned Apple pie” from Annie Bell’s Baking Bible. Annie Bell is an award winning and respected food writer, and every recipe in her book is triple-tested.

Apple pie is such a classic favourite and suitable for almost any occasion. There are literally thousands of recipes out there to choose from, but this recipe really is just what it claims to be: good and old-fashioned. The flavours are simple, yet perfectly balanced. With very little sugar added, the apples retain their tart flavours. And with a dollop of clotted cream, I felt like I was sitting on someone’s grandmother’s porch, delighting in the comfort of my old-fashioned pie.

It was quite interesting to find that Annie doesn’t add any spices to her pie – no cinnamon, no cloves, no nutmeg. BUT, hang in there, there’s a good 2 tablespoons of rum in there (left to soak into the raising) which adds fabulous flavour.

Ingredients for pastry:

  • 450 g flour
  • 250 g cold butter, cut into cubes
  • 100 g icing sugar
  • 1 egg yolk
  • some cold water

Ingredients for filling:

  • 50 g raisins
  • 30 ml dark rum
  • 600 g cooking apples (like Granny Smith or Bramley) – skinned, cored and thickly sliced
  • 300 g eating apples (like Pink Lady) – skinned, cored and thickly sliced
  • 100 g golden caster sugar (I used light brown sugar)
  • 15 ml flour

Method:

  1. Place the flour and butter in a food processor, and pulse until it looks like fine breadcrumbs.
  2. Add the icing sugar and give it another quick pulse, then add the egg yolk and process for a few seconds. Add a tablespoon of water to the mixture, then pulse until it just starts to come together. Add more water if needed, but not too much.
  3. Wrap the pastry in clingfilm, then refrigerate for 30 minutes.
  4. Pre-heat the oven to 180 C.
  5. Place the raisins and dark rum in a small bowl, then microwave for 30 seconds. Let it stand to soak. (Annie prefers to soak the raisins overnight without adding any heat, I just use a microwave to speed up the process.)
  6. In a large bowl, toss the apples with the sugar and flour, then add the soaked raisins and brandy. Mix well.
  7. Remove the pastry from the fridge, then roll out 2/3 of it on a lightly floured surface. Use the rolled out pastry to line a greased baking tin/dish of about 30 cm (oval) or 25 cm (round).  The edges should hang over the sides of the tin.
  8. Tip the filling mixture into the pastry base, then spread it out evenly.
  9. Paint the edges of the pastry with milk (where it would meet the top layer). Now roll out the remaining 1/3 of the pastry, and use it to cover the top. Now trim the excess pastry, and use a fork to lightly press the 2 layers together.
  10. Brush all over with milk, then dust with sugar.
  11. Bake for 45 minutes until the top is golden brown. Remove from the oven, then let it stand for 10 minutes before serving hot with whipped or clotted cream.

Credits:

Recipe from: Annie Bell’s Baking Bible (available from Poetry stores)

Photography: Tasha Seccombe

All homeware: Poetry stores (ranging from R159-399)

Share this:

Mosbolletjies

29 Mar

Glazing my traditional South African mosbolletjies (photography by Tasha Seccombe)

When I was still at school, my Mother baked for the local “tuisnywerheid” (home industry) for many years. She supplied them with a range of buttermilk rusks, but her absolute hero product was magnificent “mosbolletjies”. The best way to describe mosbolletjies is that it’s a sweet brioche, traditionally made with fermented grape juice (these days we just use normal grape juice) and flavoured with aniseed. The texture is feathery and there is just nothing on earth like a torn piece of mosbolletjie with thickly spread butter and golden syrup.

We were very spoilt to be casually eating freshly baked mosbolletjies almost every single day, when others queued at the “tuisnywerheid” early in the morning to get their hands on a warm loaf. My mother baked huge batches of large loaves, her oven brimming with the beautifully golden rounds of dough.

My Mother have been very ill over the last few weeks, and I wish I could have brough her these mosbolletjies today. Get better soon Ma! I love you very much and we’ll visit you soon!

PS: These mosbolletjies are perfect for Easter.

Ingredients: (recipe adapted from Heilie Pienaar’s “The Ultimate Snowflake Collection”)

  • 1 kg cake flour
  • 10 ml salt
  • 100 g (125 ml) sugar
  • 10 g (1 sachet) instant dry yeast
  • 30 ml whole aniseed
  • 100 g butter
  • 250 ml white grape juice
  • 125 ml lukewarm milk
  • 250 ml lukewarm water
  • 30 ml sugar mixed with 30 ml lukewarm water (sugar syrup for brushing after baking)

Method:

  1.  Sift flour and salt together. Add sugar, yeast and aniseed. Stir well.
  2. Heat butter and grape juice in a saucepan until butter has melted. Do not boil. Add to dry ingredients along with milk and water, then mix to form a soft dough.
  3. Turn out dough on a lightly floured surface, then knead for 5-10 minutes, or until the dough is soft and elastic. Place in a large oiled bowl, then cover and leave to rise in a warm place for about 30 minutes, or doubled in size.
  4. Knock down dough on a floured surface, and knead until smooth. Divide into equal pieced and shape into balls (the correct technique is to squeeze balls of dough through a circle made by your thumb and forefinger, using oiled/buttered hands, this way you get nice smooth balls of dough). Pack the balls tightly into 2 loaf tins of about 22cm each. Cover and leave to rise for about 30-45 minutes.
  5. Bake in a pre-heated oven at 180 C for 35-40 minutes. Turn out onto wire racks, then brush immediately with syrup.
  6. Leave to cool slightly, then eat warm, or break into pieces and dry out in a cool oven at 70 C overnight.

Credits:

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

Food: Ilse van der Merwe from The Food Fox.

Photography: Tasha Seccombe.

Styling: Nicola Pretorius and Tasha Seccombe.

Share this:

Marinated seared leg of lamb with chermoula and pine nuts

25 Mar

Marinated seared leg of lamb with chermoula and pine nuts (photography by Tasha Seccombe)

In a few days we will be celebrating Easter weekend, a holiday that is usually spent with family and good friends. Last week I shared the first recipe of a 3 part series that I am doing in a special Easter collaboration with Poetry stores: salmon bisque for starters. Today I am sharing a phenomenal recipe for a festive lunch: marinated seared leg of lamb with chermoula and pine nuts from A Week In The Kitchen by Karen Dudley.

Contrary to what most of us are used to, this butterflied leg of lamb is not slow roasted for countless hours, but rather seared in a pan and then roasted at 200 C for only 45 minutes. The meat is then rested and cooled, then carved thinly and served at room temperature. That means that all the stress of heating up large roasts at the last minute is totally irrelevant. It is served with a fresh and fragrant chermoula paste – a fabulous North African way to bring loads of extra flavour to cooked meat. A few toasted pine nuts perfects the picture. This recipe is certainly a must for stress-free scrumptious entertaining!

Ingredients for marinade:

  • 3 sprigs of rosemary, finely chopped
  • 4 cloves garlic, crushed
  • zest of 2 lemons
  • juice of 3 lemons
  • 310 ml extra virgin olive oil

Ingredients for searing the meat:

  • 2,5 kg butterflied deboned leg of lamb (marinated for 30 hours – see marinade above)
  • 15 ml of your favourite meat rub (or use a blend of salt, white pepper, paprika, dried mixed herbs, and a pinch of sugar)
  • 15 ml vegetable oil

Ingredients for chermoula paste:

  • 30 g fresh coriander
  • 30 g flat leaf parsley
  • 2 cloves garlic, crushed
  • 30 ml lemon juice
  • 5 ml ground cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon chilli flakes
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 60 ml extra virgin olive oil

For serving:

  • 40 g pine nuts, toasted

Method:

  1. Mix all ingredients for the marinade together in a large glass/ceramic bowl or baking dish. Place the leg of lamb in the marinade and leave to marinate (covered) in the fridge for 30 hours.
  2. Remove the lamb from the fridge and return it to room temperature (it takes about 2 hours).
  3. Pre-heat the oven to 200 C.
  4. Heat your largest pan on high heat until it is super hot. White the pan is heating, season the meat all over with your meat rub. When the pan is smoking hot, add the vegetable oil, then sear the meat on all sides, starting with the fat side. Use tongs to turn it.
  5. Place the seared leg fat side up on a baking tray, then roast for 45 minutes at 200 C.
  6. Remove the meat from the oven, then allow to rest and cool before carving into very thin slivers. Arrange it on a platter and serve with chermoula paste and toasted pine nuts (I also added some couscous to the platter).

Credits:

Recipe from: A Week In The Kitchen by Karen Dudley (R225 from Poetry Stores)

Photography: Tasha Seccombe

All homeware: Poetry stores (ranging from R199-399)

Share this:

Salmon bisque

18 Mar

A hearty salmon bisque from Savour. Photography by Tasha Seccombe.

It’s time to start planning your Easter menu – no holiday can be complete without some serious culinary indulgence! Over the next 3 weeks I’ll be featuring 3 recipes from 3 cookbooks, all available from Poetry stores as part of our special Easter collaboration.

First on the menu is a thick salmon bisque, the recipe taken from Savour by Marc Hirschowitz, Karen Alsfine and Estelle Sacharowitz. This hearty soup is perfect as a starter, but can easily be eaten as a main course served with freshly baked bread. The most interesting part of this recipe is that it is made with tinned salmon and tinned cream of tomato soup – basic pantry ingredients that makes this dish also possible on a camping trip! But if you have access to great fresh salmon, fresh tomatoes and cream, it would take the soup to new heights.

The recipe states that you can serve it chunky or smooth – I prefer a smooth and thick bisque, easily achieved with the help of a stick blender.

Ingredients:

  • 30 ml olive oil
  • 200 g mushrooms, sliced
  • 1 large onion, finely chopped
  • 1 clove garlic, finely chopped or crushed
  • 30 ml cornflour
  • 500 ml milk
  • 2 vegetable stock cubes, crumbled
  • 1 x 415 g tin salmon, deboned and flakes (or 400 g flaked cooked salmon)
  • 1 x 400 g tin cream of tomato soup (or 400 g skinless grated tomatoes with 1/4 cup cream)
  • 5 ml sugar
  • 2,5 ml Worcester sauce
  • 8 spring onions, finely chopped
  • 10 ml finely chopped fresh chilli
  • 30 ml sherry
  • fresh cream for serving
  • chopped parsley for serving
  • salt and freshly ground black pepper
  • freshly ground red peppercorns for garnish (optional)

Method:

  1. Heat the oil in a large pot, then add the mushrooms, onion and garlic. Fry over medium heat until they are soft.
  2. Add the cornflour, then stir. Now slowly add the milk and stir well. Add the crumbled stock cubes and stir well.
  3. Add the flaked salmon and stir well. Add the tomato soup (or fresh tomatoes and cream), sugar, Worcestershire sauce, spring onions and chilli.
  4. Add the sherry and stir, then simmer for 15-20 minutes until the soup thickens.
  5. If your soup is too thick, add more water of milk. If you like a smooth consistency, use a stick blender to create a smooth texture. Taste the soup and add salt and pepper to taste.
  6. Serve with a swirl of cream and some chopped parsley (and optionally freshly ground red peppercorns).

Credits:

Photography: Tasha Seccombe

Homeware and linen: Poetry stores, ranging from R99-R299.

Recipe from Savour, available from Poetry stores at R350.

 

Share this:

Lemon poppy seed cake

11 Apr

Lemon poppy seed cake (picture by Tasha Seccombe)

A lovely long Easter weekend has just gone by. To most of us, that meant eating lots of easter eggs, hot cross buns, proper Sunday roasts and other special treats.

When I was still at school, one of my best friends’ Mom would stock up their pantry with the most amazing array of sweets and chocolates for Easter. My friend would call it a “gold mine”, when the pantry was stocked like that. But sometimes, the pantry was really impressively stocked. I mean really stocked. Filled to the brim with all the chocolate you could imagine, all kinds of easter eggs and bunnies, loads of different chocolates, sweets and candies, savoury snacks, chips – you name it. She would then call it an “oil mine”. We would sleep over at her house and raid the pantry to our heart’s content. Those were the days!

I rarely buy easter eggs anymore, I prefer home-baked grown-up treats like this lemon and poppy seed cake. It is soaked in a lemon & sugar syrup, then covered with rich cream cheese frosting – a truly decadent and deliciously moist cake. The recipe comes from my trusted “Huisgenoot Top 500 Wenresepte” – an absolute classic. I use my own version of cream cheese frosting, the same that I use for icing carrot cakes.

Ingredients for cake:

  • 250 g butter
  • 350 ml caster sugar
  • 3 extra-large eggs
  • zest of 2 lemons, finely grated
  • 450 ml cake flour
  • 10 ml (2 t ) baking powder
  • 2 ml (1/2 t) salt
  • 60 ml (4 T) water
  • 45 ml (3 T) lemon juice
  • 80 ml (1/2 cup) poppy seeds

Method:

  1. Pre-heat oven to 190 degrees Celsius. Grease a 24 cm ring pan very well (line sides with baking paper if you can).
  2. Beat butter and sugar together until light and fluffy. Add eggs one at a time, beating well. Then add lemon rind and beat.
  3. Sift flour and baking powder, then mix water and lemon juice. Now fold in half the dry ingredients, then half the wet ingredients. Repeat with other half of dry and wet until all ingredients are well incorporated. Add poppy seeds and mix well.
  4. Pour in the prepared cake pan and bake 40-45 min or until an inserted skewer comes out clean.

Ingredients for syrup:

  • 250 ml (1 cup) sugar
  • 125 ml (1/2 cup) water
  • 125 ml (1/2 cup) lemon juice

Method:

Heat sugar, water and lemon juice until sugar has dissolved, then bring to a boil. Pour over hot cake as soon as it comes from the oven, then let it cool completely in the pan (I leave it overnight).

Ingredients for cream cheese frosting:

  • 175 g plain cream cheese, at room temperature
  • 100 g butter, at room temperature
  • 250 g icing sugar, sifted
  • 5 ml (1 t) vanilla essence

Method:

With electric beaters, beat cream cheese and butter well untill light and fluffy. Now add icing sugar and vanilla and beat untill smooth and creamy. Carefully turn out cooled cake on a platter, cover with icing and sprinkle with poppy seeds.

Credits:

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

Food: Ilse van der Merwe from The Food Fox.

Pictures: Tasha Seccombe.

Styling: Nicola Pretorius, Tasha Seccombe & Ilse van der Merwe.

Share this:

Hot cross scones

5 Apr

Hot cross scones, a delicious Easter tea-time treat.

I’ll be doing a series of recipes for the Sasko Quick Treats range over the next few months, showing you how to change these versatile basic mixes into something spectacular for special occasions.

This weekend we are celebrating Easter – a traditional holiday filled with the most decadent chocolate treats, spicy cakes and fruity breads. The most popular Easter treat that comes to mind, surely has to be classic hot cross buns: sweet and spicy rolls with raisins, enjoyed with extra lashings of butter or just on it’s own.

These buns are seriously delicious, but not all of us have the skill or patience to work with yeasty dough. My solution? Get all of the flavour and deliciousness of a hot cross bun by using Sasko Quick Treats Scone Mix, with none of the effort! I added raisins and mixed spice to the basic dough, and topped it off with the traditional “cross” using a simple icing mixture. Your kitchen will smell like Easter, and your family will be treated to a sweet and spicy hot cross scone, fresh from the oven.

Have a beautiful Easter Holiday!

Ingredients:

  • 1 x packet Sasko Quick Treats Scone Mix (add 90 g butter/margarine, 1 egg and 140 ml milk as instructed on the packaging)
  • 1/2 cup seedless raisins
  • 2 t “mixed spice” (mixture of cinnamon, cloves, nutmeg and all spice)
  • 1/2 cup confectioners sugar / icing sugar (mixed with a few teaspoons of water)

Method:

  1. Pre-heat oven to 200 C.
  2. Follow the instructions on the Sasko Quick Treats Scone Mix packet: rub butter into dry scone mixture, then add raisins and mixed spice and mix well. Continue with instructions: add egg and milk and cut into dry mixture until a soft dough forms. Do not over mix.
  3. Gently press down on a floured surface, cut into rounds (2-3 cm in height) with a cookie cutter, and place on a greased/lined baking tray.
  4. Bake for 15 minutes, one shelf above the middle, until golden brown. Remove from oven and cool slightly.
  5. Place icing sugar in a small mixing bowl, then add water – one teaspoon at a time – and mix to form a thick white paste. Drizzle or pipe onto scones.
  6. Serve warm with extra butter, or as desired.
Share this:

Facebook
Twitter
Pinterest
Instagram
YouTube