My bestest is home after experiencing some rough seas in more ways than one. I’m a feeder. When you come to visit chances are you will roll out the front gate more than walk. But the question I ask myself now is what to make. I’m a self confessed chocoholic and if it was any of my girl friends I’d have no problems. What do you make when you want to have someone chill out and take it easy. He’s pretty easy to cook for as he loves pretty much anything. Maybe some ‘regte’ South African cooking will go down best with a couple of frosty beers. Watch this space.
There are a few of the mysterious and deep questions of life that I’m trying to figure out. Right now I’m focussed on why tea always tastes better when someone else makes it and why brownies will always taste better when you make them yourself. With the right recipe of course. And these will stand up and give the pimp hand to just about any brownie available in Cape Town.
Amazing Chocolate Brownies
375g dark chocolate
4 large eggs
pinch of salt
120g chopped hazelnuts
300g semi sweet chocolate, melted
Oven to 180 degrees
Melt the butter and chocolate in a double boiler. Set aside. Beat the eggs and sugar until light and creamy. Stir in the salt, flour and vanilla essence. Add the chocolate butter mixture and stir in the nuts. Spread the batter into a prepared pan and bake for about 30 minutes until the centre is still soft and moist.
I’m not sure anymore where this recipe comes from, email me if you know.
When I want something good and homely nothing can compare with bread and butter pudding. I made some today with added banana and baked with a thick custard over the top. Tastes like a night in with my best friends.
1 loaf of banana bread
1 liter milk (Cream is divine!)
1/2 cup brown sugar
2 ripe bananas, cut into thin slices
500ml ready made or store bought thick custard
Beat the eggs and milk (or cream) until you can’t see any yolk.
Slice the banana bread into normal thickness slices. Butter both sides and layer onto the bottom of 20 x 20 cm oven proof dish. Pour in enough of the egg milk mixture to just cover the bread. Press the banana into the gaps. Repeat this until the dish is full, or the bread is finished.
Cover with tin foil and bake at 180 C / 350 F for about 20 to 30 minutes or until just set. Spread the custard over the top of the pudding as soon as it has just set and put back into the oven to finish cooking.
Have it like this or with some ice cream. Brilliant!
(another repost from my old blog that I loved to much to leave out)
For me the best things about being an adult is eating what I want when I want to. Breakfast for dinner, chocolate milk straight out of bed, brownies crumbs in bed (ok maybe thats part of the pro’s of being all grown up and single), not having to wait until the cookies have cooled down before eating a handful.
Things like these really is all I need to make my day seem better and brighter.
And I will say that I am a slave for good ice cream any time of the day! Judging by these not much has changed.
It seems like Pot De Crème’s have come and gone as far as food trends go.
One day they were all over and now you hardly see them and they are really worth the effort when finished off properly.
This version is topped off with an orange Sabayon. Both textures are soft and creamy, but the subtle difference makes it so much more decadent.
Pot De Crème
3 cups full cream milk
5 ml Vanilla
3 egg yolks
3 tsp sugar
30 ml castor sugar
2 tbsp grated 100% cocoa
50 g milk chocolate
Preheat your oven to 150 degrees. Put eight cups or ramekins into a baking tray that will hold water half way up your containers.
Bring the milk to a simmer, remove from heat and add the chocolate, cocoa and vanilla. Stir to let the chocolate and cocoa melt into the milk evenly. Mix the eggs, yolks and sugar with a fork or whisk, but do not allow it to get foamy. Add a little milk and stir to prevent the eggs cooking. Stir in the rest of the milk. Pass the mixture through a sieve and carefully pour them into eight cups or ramekins.
Put the baking tray into the oven and pour in enough water to fill the tray halfway up your containers. Cover with a sheet of baking paper and bake until just set. Take the chocolate pots out of the water immediately and chill.
4 egg yolks
Rind of one orange
60 ml Grand Marnier
60 g sugar
Beat yolks and sugar in a double boiler until your whisk leaves has ribbons of the mixture trailing down. Add the orange rind and Grand Marnier and stir until mixture is thick and foamy.
Take the bowl off the heat and whisk until cold
If you can’t find it, here’s the link to Willie’s Cacao & Chocolate Shop
If you haven’t been one to buy 100% cocoa, I would recommend using Willie’s Indonesian Black for this recipe.
This is a repost from my old blog, and exactly what I feel like at the moment.
It had occurred to me that I haven’t posted a single recipe. For all my food loving proclamations , surely a little mix up is needed.
I had some extra time on my hands today and decided to do a special starter and this is the result.
Roast vegetable salad with goat’s cheese croquettes and a yoghurt and lemon dressing
1/2 cup plain bulgarian yoghurt
1/2 cup olive oil (something fruity. I used a local one from Kloovenberg Estate)
1 tbsp capers
1 tbsp honey
1 tbsp sugar
Zest of one large lemon
Juice of one large lemon
50ml white wine vinegar
Blitz the yoghurt, capers, lemon zest, honey and sugar together until fine. While blending or whisking, slowly add the olive oil and lastly the lemon juice and vinegar.
1 medium butternut, cut into small cubes
Melted butter (enough to lightly coat butternut)
Salt and black pepper
Preheat oven to 200 degrees Celsius. Toss the butternut in the butter. Season well with salt and black pepper. Place on a baking sheet and cover with tin foil. Put in oven and cook till tender, but firm. Cooking time will depend on the size of your cubes. Start checking them after 10 minutes.
3 Large beetroot (1/2 per person)
Salt and pepper
Use oven at 200 degrees Celsius. Rub beetroot with oil and season. Wrap in tin foil and roast until just tender. Allow to cool slightly. Take a clean cloth and rub off the skin. Slice thinly.
Olive oil (enough to lightly coat tomatoes)
Flaky sea salt
Turn oven down to 160 degree Celsius. Slice tomatoes in half. Gently toss in olive oil, season and sprinkle lightly with oregano. Put on a baking sheet and put in the oven, uncovered. Allow to cook until tomatoes are soft and slightly wrinkled.
Goat’s Cheese Croquette
1 log of chevin cheese (enough for 4 people)
1/2 cup poppy seeds
1 cup bread crumbs (I used Panko)
1 egg, beaten
1/2 cup flour, seasoned with salt and fine pepper
Oil for deep frying
Divide cheese into equal size balls. Rolls in the poppy seeds to form a crust. Next, dip the balls in the beaten egg, then the flour and lastly the bread crumbs. Chill. Fry until golden brown. Use immediately
Baby butter lettuce, lightly dressed with Yoghurt and lemon dressing.
Anyone who pours more chocolate goodness over a gooey brownie is a hero in my books.
If you haven’t been there yet, what’s wrong with you!!!
Mucking Afazing Cakes!