Tag Archives: tart

(review) Lunch and dinner at Stellenbosch Kitchen

16 May

The entrance to Stellenbosch Kitchen on Andringa Street, early evening.

This year, I’ll be celebrating my 40th year in Stellenbosch. A year ago we made a move from the outskirts of town to the beautiful bustling historical centre. While we gave up a chunk of living space (in size) in the process, we gained the incredible European-like lifestyle of locking up our apartment and walking a short distance to the best coffee shops and restaurants the Winelands has to offer.

Dorp Street and Church Street is where it’s at: the centre of my beautiful town when it comes to tourism, social hotspots, food and wine. Right in the middle of it all is Stellenbosch Hotel and its recently renovated restaurant Stellenbosch Kitchen – pretty much back to back with its sister-hotel Coopmanhuijs Hotel & Spa featuring Helena’s Restaurant. I recently had the opportunity to visit Stellenbosch Kitchen for dinner and lunch respectively, and would love to share my experiences with you.

The landmark veranda of Stellenbosch Kitchen on Andringa Street, early evening, just before the arrival of dinner guests.

Stellenbosch Hotel is one of the oldest hotels in town, built on Simon van der Stel’s property (a grant) between 1692 and 1701. It has since been restored in 1987 and declared a national monument. After the refurbishment in 2016, the name Jan Cats Restaurant was replaced by Stellenbosch Kitchen, featuring an eclectic yet contemporary spin on the existing historical eatery.

The space that is now called Stellenbosch Kitchen has forever been a local hotspot to both students, the mid-town working crowd and the wealthy. Their bistro-style fare has been a favourite for decades, being enjoyed on the tree-rich veranda that envelopes their landmark corner on Dorp and Andringa streets.

Here are my lunch and dinner experiences in pictures.

One of the massive old oak trees that surround Stellenbosch Hotel.

Our 18h00 arrival at Stellenbosch Kitchen meets a neatly prepped restaurant space.

Chef at work – the service hatch at Stellenbosch Kitchen.

Bread board with red wine butter and hummus. All bread baked in-house.

The dinner menu at Stellenbosch Kitchen. This menu changes seasonally.

An exceptional wine list is one of the attractions at Stellenbosch Kitchen. Here we’re enjoying Adi Badenhorst’s Secateurs Shiraz.

Potato gnocchi, butternut, sun-dried tomatoes, olives, goat’s milk feta, basil pesto. Beautifully cooked gnocchi with a mixture of very punchy ingredients.

Pan-seared line fish, fennel velouté, prawn barley risotto, grilled prawn, red pepper fondue. Perfectly cooked line fish, and I really enjoyed the texture of the barley risotto.

Ale-battered hake, hand-cut potato chips, sauce tartare, charred lemon, mushy peas. A stunning dish, yet so simple. Perfect tartare, fluffy hake, super crunchy chips – what more do you want?

Fondant of black cherry and Valrhona chocolate, Bulgarian yoghurt ice cream. Excellent texture and an interesting spin on the classic fondant – maybe a little too bitter and sour for my personal preference. Beautiful plating and delicious ice cream.

Our second visit was an early lunch at 11h30 – also much better lighting by day for my camera!

A buttery yellow glass of Jordan Chardonnay for me.

Roasted rack of Karoo Lamb, carrot purée, spiced pear chutney, polenta, fine beans. This dish is from the dinner menu, but was made for us on special request over lunch. It is one of the most popular dishes on the menu and well worth ordering (for dinner).

Osso bucco with risotto milanese. This dish certainly won’t win any prizes for plating, but it is hearty and moorish and hits all the right spots for comforting winter fare.

Apple and almond tart, vanilla bean ice cream, ginger crumble, crème anglaise – definitely my favourite dessert on the menu. They should serve this delicious pastry for breakfast too!

Coconut panna cotta, compressed pineapple, mango caviar, passion fruit mushrooms.

Stellenbosch Kitchen is well worth a regular visit, whether for a mid-week lunch, a lazy weekend dinner, or a special occasion with friends from abroad.

Thank you to the staff and management of Stellenbosch Kitchen for hosting us. We’ll certainly be back for more.

Make your booking:

Tel: +27 (0)21 883-2893
Address: Corner of Dorp & Andringa Streets, Stellenbosch 7600, South Africa

Save

Save

Save

Save

Save

Mothers Day Lunch with Poetry Stores

12 May

A delectable home cooked feast from Barbara Joubert’s book KOSTALGIE, available from Poetry Stores. Photography by Tasha Seccombe.

There’s nothing that says “I love you” like a thoughtful, scrumptious and beautiful home-cooked meal. The recipes in Barbara Joubert’s (Afrikaans) book Kostalgie are the perfect choices for a Mothers Day lunch at home, with flavours and influences from her travels all around the world.

I have never made caramelized figs before, and they truly are just magnificent to look at. Almost too beautiful to eat! With the creamy custard tart, they are the stuff dreams are made of.

I love slow roasted pork – it seems to always get raving reviews in my house. I opted for serving the pork with buttery beans instead of potatoes, because of my choice of pasta and tomatoes as a side dish (a stunning meal on its own too).

Have a happy Mothers Day everyone!

Barbara’s book, the homeware and beautiful black floral scarf are all available online and in store from Poetry Stores.

Tagliatelle with burst tomatoes, blue cheese and rocket. Photography by Tasha Seccombe

Homemade tagliatelle with burst tomatoes and blue cheese (serves 6)

(Recipe from Barbara Joubert’s Kostalgie)

For the tagliatelle:
300 g (535 ml) cake flour
3 eggs
20 ml olive oil
10 ml water

For the burst tomatoes:
125 ml olive oil
3 garlic cloves
550 g small red and yellow rosa tomatoes
salt and freshly ground pepper
a handful fresh basil leaves
100 g blue cheese
40 g rocket

For the tagliatelle:
Place the flour in the bowl of an electric mixer with dough hook. Make a well in the middle of the flour and add the eggs. Switch the machine on at low speed. Add the olive oil and water. Increase the speed until a soft dough forms. If the dough is too stiff, you can add a little water. Knead for 10 minutes with the machine, then take the dough out and cover with plastic wrap. Let it rest for 1 hour at room temperature. If you have a pasta machine, sprinkle a little flour on your working surface and on the rollers of the machine. Cut the dough into smaller pieces. Set your machine on number 7 and feed the dough through. Set it one setting lower, feeding the dough through until you get to number 1 (the thinnest setting). Hang the pasta sheets over the back of chairs for about 20 minutes to dry out a little. Attach the tagliatelle attachment to the machine, then feed the sheets through the cutter. Place the bundles of cut tagliatelle onto a baking tray sprinkled with flour. Bring a large pot of water to a boil. Add a little olive oil, then add the pasta and cook for 3-5 minutes. Drain and top with the roasted saucy tomatoes.

For the burst tomatoes:
Heat olive oil in a large deep pan. Add the garlic whole and fry for about 2 minutes to flavour the oil. Add the tomatoes and fry until they burst. Season with salt & pepper. Tear basil leaves in pieces and mix with the sauce. Cut slices of blue cheese and arrange on top of the pasta. Sprinkle with rocket and serve.

My notes: A good quality store bought tagliatelle will also work well, if you don’t have a pasta machine.

Overnight leg of pork, so soft that you can pull it with a fork. Photography by Tasha Seccombe.

Overnight leg of pork (serves 6)

(Recipe from Barbara Joubert’s Kostalgie)

100 ml olive oil
2 kg leg of pork (I used boneless)
juice of a lemon
3 garlic cloves, finely chopped
salt & freshly ground black pepper
3 bay leaves
250 ml white wine
8 baby leeks
1 x 439 g can chestnuts

Preheat oven to 200 C. Place half the olive oil in a roasting tray. Place the pork in the bowl and sprinkle with the lemon juice. Rub the garlic all over. Season with salt & pepper, then add the rest of the olive oil. Place in oven with skin side down. Remove after 30 minutes, then turn the leg over with skin side up. Cover with foil. Lower heat to 140 C, then roast for 6 hours.
Remove the netting around the meat, then add the bay leaves, wine, leeks and chestnuts. Roast uncovered for an hour at 180 C. Remember the skin won’t be crispy. The meat will be soft enough to pull apart with forks.

My notes: The original recipe calls for leeks, which were unfortunately out of stock everywhere at the time of the shoot, so I substituted these with slices of red onion. I also couldn’t find chestnuts, but I’m sure these will be stocked at a good exotic speciality store.

Custard tart with caramelized figs. Photography by Tasha Seccombe.

Custard tart with caramelized figs (serves 8-10)

(Recipe from Barbara Joubert’s Kostalgie)

For the dough:
200 g (360 ml) cake flour
50 g (60 ml) caster sugar
100 g (110 ml) unsalted butter, cut into cubes
1 egg yolk
45-60 ml cold water

Place the flour, sugar and butter in a food processor. Mix until the butter is well incorporated. Add the yolk and mix. With the motor running, add the water spoon by spoon, until it just comes together. Remove from mixer and cover with plastic wrap. Rest in the fridge for 30 minutes. Preheat oven to 200 C. Roll out dough on a floured surface. Line a greased 18 cm tart tin with the dough, then prick with a fork all over. Line with baking paper on top and fill with dried beans. Bake blink for 10 minutes at 200 C. Remove paper and beans and bake for another 5 minutes until the base is cooked.

For the filling:
10 egg yolks
20 g (40 ml) cornflour
125 g (150 g) caster sugar
2 ml vanilla powder
200 ml milk
500 ml cream

Whisk the yolks, cornflour, sugar and vanilla together with an electric mixer in a mixing bowl. Heat the milk and cream together in a pot, but don’t let it boil. Add the cream mixture to the egg mixture and mix well. Pour back into the pot, then continue stirring over medium heat until the custard thickens. (You don’t want to make scrambled eggs!) Pour the custard into another bowl and place a piece of wax paper on top to prevent a skin from forming. Let it cool to room temperature. Pour filling in baked tart base and bake for 20 minutes at 180 C. Let it cool overnight, preferable in the fridge.

For the caramelized figs:
500 g (625 ml) sugar
100 ml water
about 25 small figs

Put the sugar and water in a large pot with a lid and place over medium heat until the sugar has melted. Now remove the lid and let it boil until it reaches a light caramel colour. The caramel will continue to darken, so remove from the heat immediately. Carefully dip the figs into the hot caramel and place on a baking tray lined with baking paper to cool. Place on top of the cooled tart when ready to serve.

My notes: The recipe doesn’t mention what size eggs to use, but I found that XL is adequate. I found that I needed to increase the baking time for the base and for the assembled tart to achieve a golden brown result. I couldn’t find small figs, so 9 large ones were enough as a substitute. Don’t caramelize the figs long before you’ll be serving the tart, as the caramel will eventually start to melt as the figs release steam and water, and you’ll be left with syrupy half-coated figs. (Remember, the caramel will harden on standing in the pot, so when you’re done dipping the figs, carefully add some boiling water to the caramel and leave to soften before cleaning.)

This post was created in collaboration with Poetry Stores.

A Raw Cake spread for Mothers Day with Poetry Stores

11 May

A “raw” cake spread for Mothers Day, featuring recipes from the book Raw Cake. Photography by Tasha Seccombe. All homeware, linen, teas and honey available from Poetry Stores. (Vintage round wooden plate is photographer’s own.)

You’re never too old to learn something new. I am turning 40 years young this year, and it is one of my goals to try as many new ingredients and food types as I possibly can. Earlier in 2017 I became a fan of tofu after being a skeptic for way too many years. It’s never a good idea to judge a book by its cover…

For this Mothers Day feature, I had the opportunity to cook three recipes for a special tea table spread from Daisy Kristiansen and Leah Garwood-Gowers’ new book Raw Cake, available from Poetry Stores. They are the duo behind The Hardihood in London – raw, handcrafted, superfood confectioners. Products by The Hardihood are plant-based and free from gluten, refined sugar, dairy and soy. Conveniently vegan and often raw, they use organic, sustainable ingredients to craft “clean candy”.

Being a self-confessed French pastry addict, it was hard for me to imagine a world of cakes without butter or sugar (or flour or eggs, for that matter). So I chose two recipes that really reminded me of the “good stuff” like rocky road and berry swirl cheesecake, as well as a recipe that tickled my fancy for the strange combination of ingredients like avo, mango & lime tart.

It was an absolute revelation to make these recipes. For one, there were many ingredients that I’ve never heard of, like maca powder and rice malt syrup. The dairy-free “cheesecake” was made by blending desiccated coconut with soaked raw cashews, rice malt syrup, lemon juice, fresh berries and coconut oil (you need a pretty powerful blender to achieve the right consistency). The rocky road consisted mainly of superfoods like goji berries, dried apricots, pitted dates, organic cacao powder, coconut oil and lots of raw nuts. And the avo mousse tart with mango & lime had the most incredible texture that you can imagine.

Unfortunately, most of these ingredients are not mainstream yet, but you’ll find them in good quality health stores with a relatively high price tag. The more familiar ingredients are easy to find, yet also expensive. If you don’t have serious budget constraints and want to reap the benefits of super healthy, raw food in the tastiest ways imaginable, this book is for you!

Here’s to all the mothers out there aiming to feed their families the best. Happy Mothers Day!

Tip: Shop your nuts at a weigh-and-pay shop – this way you only buy what you need, especially when a recipe calls for only 40 g of walnuts, etc.

“Raw” rocky road – a treat that you can eat and not feel guilty at all! Photography by Tasha Seccombe. (Vintage spatula is photographer’s own.)

Rocky Road (makes 9-12 pieces)

155 g ( 1 cup) dried apricots (sulphur free)
40 g (1/2 cup) walnuts
60 g (1/2 cup) hazelnuts
80 g mixed currants or raisins
55 g (1/2 cup) goji berries

For the chocolate mix:
150 g (3/4 cup) coconut oil, melted
60 g (3/4 cup) cacao powder
30 g (1/4 cup) coconut sugar
170 g (1/2 cup) rice malt syrup
60 g (1/2 cup) pitted dates, soaked for 30 min
Line a 15 cm square baking tin with baking paper. Place all the dry mix ingredients in a high-powered food processor and pulse on high until just broken up and mixed together but still chunky. Transfer to a large mixing bowl and clean out the bowl of the food processor.
Next, make the chocolate mix. Add the coconut oil, cacao, coconut sugar and syrup to the clean food processor and blend on high, then add the dates and blend until smooth and combined. Make sure you don’t over-mix the chocolate or it can separate. If this happens and there is a lot of extra oil, add in some more cacao powder and malt syrup until it becomes smooth.
Pour the chocolate mix over the dry mix and stir together with a large spoon until well combined. Scoop into the baking tin, pressing the mixture down to ensure it is compact. Place in the fridge for 3-4 hours or the freezer for 1 hour until it has completely set, then cut into 9-12 pieces. They will keep well in the fridge for up to 7 days.

My notes: My food processor wasn’t powerful enough to pulse the dried apricots, so I opted to cut them by hand instead. Also, I used a 20 x 13 cm baking dish and got 18 medium size squares – remember to really put pressure on the mixture when you compact it, otherwise it will be very crumbly.

Blueberry Lemon Swirl Cheesecake – not containing and cheese or dairy or gluten! Make your cake look extra pretty with a selection of edible flowers. Catch the interesting ingredient list below. Photography by Tasha Seccombe.

Blueberry Lemon Swirl Cheesecake (serves 8-12)

For the base:
130 g (1 cup) cashews
50 g (1/2 cup) pecans
60 g (1/2 cup) pitted soft dates
2 tablespoons rice malt syrup or alternative liquid natural sweetener
1 tablespoon maca powder (optional)
pinch of Himalayan salt

For the filling and topping:
60 g (3/4 cup) desiccated coconut
390 g (3 cups) cashews, soaked in warm water for 2 hours then drained
340 g (1 cup) coconut oil, melted
125 ml (1/2 cup) lemon juice
zest of 1 lemon, plus extra to decorate
1/2 teaspoon turmeric powder
200 g ( 2 cups) fresh or frozen blueberries (I used a mixture of blackberries and blueberries)
edible flowers and coconut flakes, to decorate
Line a 20 cm round springform cake tin with baking paper. For the base, place the nuts in a high-powered food processor and blend on high until coarsely ground, then combine with the remaining ingredients until well mixed. Press into the cake tin.
For the filling, place the coconut in a high-powered blender and blend on high until fine, then add the cashews, syrup and coconut oil and blend again until the mixture is as smooth as possible, scraping down the sides to incorporate all the mixture. Transfer half the mixture to a bowl and set aside. Add the lemon juice, zest and turmeric to the mixture left in the blender and blend until smooth. Taste, and add more lemon juice if it needs more flavour, and more sweetener if it’s too tart. Pour into a second bowl, setting aside a few tablespoons of this lemon cream in a piping bag to chill for later. Add the other half of the mixture to the blender with the blueberries. Blend until combined and add more sweetener if needed. Pour it back into the bowl so that you now have two bowls with two colours mixture.

Spoon equal sized dollops of the purple mixture and the yellow mixture at random onto the cake base, alternating between colours, until you have used it all up. Wiggle the tin from side to side to settle the mixture, and swirl through the mix using a knife or a chopstick, to create a pattern. Transfer to the fridge overnight or the freezer for 3-4 hours until firm. Remove from the tin and decorate with the lemon cream, edible flowers, coconut flakes and lemon zest. Chill until ready to serve.

My notes: Use a very powerful food processor / blender to achieve a smooth texture for the cheesecake mixture. Use the turmeric powder with caution, as it can tint the mixture very bright yellow.

Mango, lime and avocado mousse tart. Photography by Tasha Seccombe.

Mango, Lime & Avocado Mousse Tart (serves 8-12)

For the crust:
130 g (1 cup) macadamias
100 g (1 cup) pecans
95 g (3/4 cup) pitted dates, soaked for 30 minutes or until soft
1/4 teaspoon vanilla powder
pinch of salt

For the filling:
3 small avocados, stoned
zest and juice of 1 lime
100 g (1/2 cup) coconut oil
1 large mango, peeled and destoned
170 g (1/2 cup) rice malt syrup or coconut syrup
pinch of Himalayan salt

Line a 20 cm round pie tin with baking paper.
First make the crust. Place the nuts in a high powered food processor and blend on high until broken up. Add the remaining ingredients and blend again until well combined and the mixture sticks together. Press into the pie tin, and clean out the bowl of the food processor.
For the filling, blend the avocados in the clean food processor until smooth. Add the remaining ingredients and blend until everything has been broken down and the mixture is silky smooth. Pour over the base and place in the fridge for 2-3 hours to set.

My notes: I used a fluted pie tin which is very difficult to line with baking paper. I used a non-stick baking spray instead.

This post was written in collaboration with Poetry Stores. All homeware, linen and the cookbook available online and in store at Poetry Stores.

Blueberry and almond crostata

22 Dec

Crumbly, gooey blueberry & almond crostata (photography by Tasha Seccombe)

A few years ago I posted this recipe for a peach galette. By the way, the French call it a galette, the Italians call it a crostata. Now that I’ve given all the credit to the French previously, I suppose it’s time to give the Italians a turn.

Since the first time that I made this rustic free-form tart, it has become my secret weapon. I’ve made it numerous times with cling peaches, sometimes with nectarines and once with plums. Every single time the result has been magnificent: buttery, flaky pastry enveloping an oozing almond paste centre along with slightly tart and soft fruit on top. It’s a revelation to many who taste it the first time. The simplicity and intensity of it all is just superb. And can you imagine adding a dollop of creme fraiche or vanilla ice cream? The stuff dreams are made of, literally.

Almond paste: (enough for at least 2 crostatas)

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

Pastry: (makes 2 medium size crostatas)

(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 cold water

Filling: (enough for 2 crostatas)

  • 1 egg, lightly whisked
  • about 1,5 cups fresh blueberries – or use any other seasonal fruit except strawberries and bananas

Method:

For the almond paste: Place all the ingredients except the egg white in a food processor. Add half the egg white and process until it comes together into a ball (add more egg white until you get to the desired consistency, add more icing sugar if your mixture is too sticky). Remove from the bowl, cover with plastic wrap and freeze for at least 3 hours. It won’t ever freeze solid because of the sugar content, but it is much easier to handle when it is hard enough to grate.

For the pastry: Place the flour, sugar, salt and butter in a food processor. Pulse until it resembles breadcrumbs, then add the icy 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 lightly floured surface. Press into a disk shape, then cover with plastic wrap and refrigerate for at least 30 minutes to firm up.

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 frozen almond paste all over the brushed egg pastry surface, then cover with blueberries. Fold the edges over carefully, keeping the look of the edges rustic. Bake for 25 minutes or until golden brown. Remove from oven and cool on a wire rack before serving with vanilla ice cream (serve hot or at room temperature).

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

Roasted plum tart

2 Apr

Roasted plums on a creamy zesty filling inside a baked pastry shell (photography by Tasha Seccombe)

Roasted plums on a creamy zesty filling inside a baked pastry shell (photography by Tasha Seccombe)

There is nothing more beautiful than a perfectly ripe plum, its silky matt skin dark and red and tender. Inside, the flesh reveals a golden, juicy, tart, fibrous treasure. I could stare at plums for hours – such astonishingly pretty fruit.

This simple tart is easy to make and – with its rustic charm – a dream to look at. The roasted fruit needs some time to cool, so don’t be rushed.

Note: This tart also looks beautiful when assembled in smaller jars. Just substitute the baked pastry for buttery cookie crumbs (200g digestive or tennis biscuits mixed with 80 g melted butter). Just spoon the crumbs into individual 250 ml capacity jars without compressing it. Top with the creamy filling & roasted plums, then refrigerate. Mobile desserts fit for a royal picnic.

For the pastry:

  • 1 ½ cups (250g) cake flour
  • 125g cold butter, chopped in cubes
  • 1/3 cup caster sugar
  • 1 egg yolk
  • 1 tablespoon iced water

For the roasted plums:

  • 1 kg ripe, firm plums (halved, pits removed)
  • ¼ cup soft brown sugar
  • juice of 1 orange

For the filling:

  • 1 can condensed milk
  • ½ cup freshly squeezed lemon juice
  • 250 g plain cream cheese

To make the pastry: Place the flour, butter & sugar in a food processor. Pulse until it resembles fine breadcrumbs. Add the yolk and pulse again. Now add the iced water and process until it starts to come together in a ball. As soon as it does, remove from the processor, then knead briefly to form a smooth ball. Shape into a disc, cover with cling wrap and refrigerate for 30 minutes. Roll out on a lightly floured surface (about 0,5 cm thick). Transfer to a greased tart tin (about 20-23 cm diameter), then press gently into the corners and trim the top. Line with baking paper, then fill with dry beans or rice. Pre-heat oven to 200 C, then bake for 15 minutes. Remove paper and beans, then bake for another 5-10 minutes until golden. Remove from oven and leave to cool.

To make the roasted plums: Place halved plums on a baking tray (alternate cut-side up and down), then sprinkle with sugar & drizzle with orange juice. Bake at 200 C for 15-20 minutes, then remove and leave to cool. Note: you want the plums to be tender, but not too soft – they must still be in tact.

To make the filling: Using electric beaters, beat the condensed milk with the lemon juice until smooth. Add the cream cheese, then beat until well mixed. Pour into the prepared cooled pastry case, then refrigerate for at least 1 hour before serving. When ready to serve, top with cooled roasted plums, then slice and serve.

Note: This assembled tart can be refrigerated and enjoyed within 2 days. The pastry will however be best served on the first day.

Credits:

This post was originally written for The Pretty Blog.

Text & recipe: Ilse van der Merwe

Assistant: Elsebé Cronjé

Photography : Tasha Seccombe

Venue for shoot: the demo KITCHEN

Crustless pear and almond tart

15 May

Easy crustless pear and almond tart with whipped cream (photography by Tasha Seccombe)

Back in the heydays of Nook Eatery, my favourite daytime hangout in Stellenbosch a few years ago, their pear and almond tart was one of my ultimate pastries to enjoy with a strong cup of fresh coffee. Unfortunately, Nook doesn’t exist anymore. Jessica and Luke moved to Greyton, and they started a new venture called A Good Place To Gather.

Jessica is a very talented pastry chef, and all of her pastries at Nook were just impeccable. You could see that she naturally understood the magical science of flour, butter and eggs. Jessica admits that her pear and almond tarts are “not quick to make”, but that the result is well worth the effort.

Although nothing in the world would make me happier than to spend a whole day blissfully baking the perfect pear tart, not everyone is a naturally talented pastry chef, and not everyone has a full day to spend on poaching pears, making and resting pastry, and creating a perfectly smooth pastry creme. So I searched for a recipe that has less effort, but still delivered a really great result. I found one in my brand new Donna Hay book, Seasons. It is a rustic pear and almond tart, without a separate pastry base, made with fresh pears. Donna has a reputation for writing really simple recipes that work, without compromising on flavour.

This fragrant tart is best served warm (not piping hot), with thick cream. It only takes about 20 minutes to prepare, and 40 minutes to bake in a cool oven. It is the perfect teatime treat for a cool Fall day, and still makes me long for the heydays of my favourite eatery in Stellenbosch…

Ingredients: (recipe adapted from Donna Hay)

  • 90 g butter, softened
  • 90 g brown sugar
  • 2 eggs
  • 100 g ground almonds
  • 35 g (1/4 cup) cake flour
  • 1/4 teaspoon baking powder
  • 2 teaspoons finely grated lemon rind
  • 4 small pear, halved, cored and finely sliced
  • brown sugar for sprinkling
  • thick cream, to serve

Method:

  1. Preheat oven to 160 C and grease a rectangular fluted tart tin (about 9 x 33 cm)
  2. Place the butter and the sugar in a food processor, and process until combined.
  3. Add the effs, almonds, flour, baking powder and lemon rind. Process until just combined.
  4. Spoon the mixture into the greased tart tin, and spread it out evenly into all the corners.
  5. Place the sliced pears on top of the mixture, then press it in slightly to fan it out.
  6. Sprinkle liberally with brown sugar, then bake for 40 minutes at 160 C.
  7. Remove from the oven, then cool for 10 minutes before serving with thick cream.

 

Credits:

This post was written especially for The Pretty Blog.

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

Photographer: Tasha Seccombe

Styling: Tasha Seccombe and Nicola Pretorius

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

 

Lemon meringue pie

12 Jun

Classic lemon meringue pie (photography by Tasha Seccombe)

Being a serious sweet tooth, I love classic lemon meringue pie. I’ve tasted many versions of it, and after many baking attempts at home I’ve now perfected the recipe for the way I like my lemon meringue. It should be tangy enough to get your tongue in a twist, but just sweet enough to make you go back for more. And the most important part is the fluffy meringue on top – light and fluffy, pale golden brown, showing off in all directions with beautiful creamy twirls.

For the base and the filling, I follow the recipe from “Huisgenoot Top 500 Wenresepte”. Then I turn down the heat a bit and add extra egg whites with sugar, vanilla and lemon juice to create my favourite meringue topping.

This is really a delicious pie! Use a large knife dipped in  recently boiled water to cut it – it makes all the difference.

Ingredients for base:

  • 1 packet (200 g) Tennis biscuits
  • 100 g butter, melted

Ingredients for the filling:

  • 1 can (385 g) condensed milk
  • 125 ml (1/2 cup) lemon juice
  • 2 egg yolks

Ingredients for the meringue topping:

  • 4 egg whites
  • 150 ml sugar
  • 5 ml vanilla essence
  • 5 ml lemon juice

Method:

  1. Pre-heat oven to 180 C.
  2. In a food processor, process the Tennis biscuits to fine crumbs. Add the melted butter and mix well. Firmly press crumb mixture into a medium-size tart pan or loose bottomed tart tin, covering the base and sides evenly.
  3. In a mixing bowl, whisk condensed milk while adding lemon juice a bit at a time. Whisk egg yolks in a separate bowl, then add to condensed milk mixture and mix well. Pour mixture into tart pan, then bake for 10 minutes.
  4. While filling is baking, use a clean dry bowl to whisk the egg whites to stiff peaks (make sure your whisk is also clean and dry). Add sugar a little bit at a time, whisking continuously until the mixture is thick and glossy. Add vanilla and lemon juice and fold into meringue mixture.
  5. Remove tart pan from oven after baking for 10 minutes. Turn down heat to 150 C. Immediately top with meringue mixture, working carefully. Create beautiful swirls on top with a palette knife. Return to oven to 20-30 minutes, or until meringue is a pale golden brown colour. Remove from oven and cool completely, then slice and serve!

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, Tasha Seccombe & Ilse van der Merwe.

Chocolate tart with fresh berries

13 Feb

Chocolate tart with fresh berries (picture by Tasha Seccombe)

I got married 8 years ago on the 14th of February 2004 – it was the first Saturday in February that suited everyone. Although we’d been dating for 4 years prior, it came as a surprise to most of our Rock ‘n Roll industry friends that we had decided to actually tie the knot. In a church. A real wedding, with a white wedding dress! (OK, ivory white…)

My parents were extremely excited about our decision to get married. Now their daughter wouldn’t “live in sin” with her boyfriend anymore, and my Mom could plan the wedding to her heart’s content. She was an amazing wedding planner, presenting me with options about the flowers, the catering, the décor, and all I had to do was choose the best option. We had a lot of help from friends to make this the most affordable wedding ever: I made my own dress (yes, I can sew), my best friend volunteered to do my make-up (www.marnimakeup.co.za), our sound engineer friend lent us his PA system for the music and speeches, another photographer friend took fantastic pictures for free, my Dad’s friend down the road lent us his beautiful car for the bridal transport – the list goes on. We chose not to have an elaborate wedding cake, but rather had a fantastic dessert buffet which everyone loved.

We danced to ACDC’s Thunderstruck untill after 04h00, my wedding dress black from all the spillage on the floor. We went home, shoeless, abundantly opening all the presents without even making notes of whom to thank for what. We fell asleep just before the break of dawn, with smiles on our faces, thankful for the best day of our lives.

Since then, the 14th of February doesn’t hold a corny air of kitsch Valentines teddies and cheap (yet expensive) red roses. It is our special day. A reminder of the choice that we made to share our lives forever. And we choose to celebrate it each year with great food and lots of great wine – no gifts. I am a lucky woman, being married to an angel of a man. The love of my life.

If you would like to spoil your love this Valentines Day with a decadent treat, be sure to make this immaculate chocolate tart. It is a very simple recipe, but gets raving reviews every time.

Ingredients:

  • 200 g packet of Baker’s Nutti Crust cookies (caramel oats biscuits)
  • 60 g butter, melted
  • 225 g dark chocolate (use the best quality you can afford)
  • 250 ml (1 cup) cream
  • zest of half an orange, peeled into strips (not grated)
  • about 250-500 g berries of your choice (eg. raspberries, blackberries)

Method:

  1. Pre-heat oven to 180 degrees Celsius.
  2. In a food processor, process the cookies to fine crumbs. Add the butter and process untill mixed.
  3. Transfer crumbs to a fluted tart tin with removable base. Using a cup with a flat bottom (I use a measuring cup), flatten the crumbs on the bottom and onto the sides. Bake for 10-15 minutes untill just slightly darker in colour. Set aside to cool.
  4. Break the chocolate into blocks in a medium size glass bowl.
  5. In a small saucepan, add the cream and orange rind. Heat untill boiling point, remove from heat at once, quickly remove orange rind with a slotted spoon, then pour immediately over the chocolate. Stir with a spatula untill fully melted, smooth and glossy.
  6. Pour warm chocolate mixture into baked base, then chill in the fridge for 3 hours or overnight.
  7. Remove from fridge, carefully remove the fluted side of the tin, top with berries, and sprinkle with a little sifted icing sugar if necessary. Serve cold.

Credits:

This post was written especially for The Pretty Blog:

Text, recipe, testing and preparation: Ilse van der Merwe from The Food Fox

Photographed by Tasha Seccombe

Styling: Nicola Pretorius, Ilse vand der Merwe and Tasha Seccombe

Facebook
Twitter
Pinterest
Instagram
YouTube