Category Archives: Dessert

fruit + vegetable salad with white chocolate mousse

fruit + vegetable salad with white chocolate mousse

I was introduced to this extraordinary fruit and vegetable salad with white chocolate mousse this past week by Italian chef, Leonardo Vescera at the glamorous Ga Gemma Dell’ Est Hotel in Zanzibar. Never in my wildest culinary dreams did I think that raw veggies and fruit could go so well together. The trick with this is that you need to cut your vegetables into small little cubes. The veggies provide sweetness and texture to an ordinary fruit salad.

Back home, I decided to make my own version. I hope you will enjoy it as much as I did. Give it a whirl…it is a taste adventure!

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Fruit and vegetable salad with white chocolate mousse
Serves 6
100g of the following fruit + vegetables (you can of course, substitute these with your own choices…)
Pineapple, banana, carrot, papaya, peach, baby marrows, patty pan squash
10 ml icing sugar
30 ml mango or pineapple juice
A squeeze of lime juice
A few chopped mint leaves

Cut the vegetables into small blocks. Mix all ingredients together and serve with a dollop of white chocolate mousse.

Two ingredient white chocolate mousse
1 cup cream
150 g white chocolate

Melt chocolate in a double boiler. Heat 1/3 cup of cream. Pour heated cream over chocolate and mix well till smooth. Allow the chocolate and cream mixture to cool down to room temperature. Beat the remaining cream until stiff and fold into the chocolate. Put in refrigerator until needed.

red velvet #fig cupcakes for my #valentine

red velvet #fig cupcakes for my #valentine

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If there ever was anyone who knew how to lure a man, it would have to been the exotic and ever-seductive Cleopatra, the historic queen of Egypt. Let’s face it, she knew a thing or two about casting spells over men – even the most powerful ones. Neither the great Julius Caesar nor Mark Antony could dodge the Cupids’ arrows. The story goes that one of Cleopatra’s favourite foods was the fig and when planning her own suicide, she hid a poisonous viper in a basket of figs.

So, if the mighty Cleopatra could seduce men with her beauty and a bowl of figs, surely I too stood some chance of seducing my Irishman hubby. I decided I would tempt my man with red-velvet fig cupcakes.

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I took a smart short-cut and used Ina Paarman’s Red Velvet Cake mix. Dividing the contents into eighteen small cupcake moulds I proceeded to insert a ripe fig in each mould and then baked it. I served these with a topping of freshly, whipped cream and red peppercorns. When I sliced the cupcakes, the juice of the ripe fig oozed out like lava and with the the cream and peppercorns caused a wonderful taste explosion in my mouth!

My little experiment based on the escapades of a young, mischievous and tempting sultress may not have been as dramatic as the Queen of Egypt herself, but I think my little love potion of red velvet cupcakes, cream and pink peppercorns had a similar intoxicating effect on my Irish Valentine.

Happy Valentine’s day!

Red velvet fig cupcakes
1 packet of Ina Paarmans Red Velvet Cake Mixture + ingredients on the back of the pack
18 small ripe figs
250 ml fresh cream
5 ml vanilla essence
10 ml pink peppercorns

Preheat your oven to 190 °C. Follow the cake mixture instructions on the packet. Divide the dough into 18 small cupcake moulds. Place a ripe fig in each mould. Bake for 13 minutes or until cooked. Whip the cream and vanilla essence together and spoon on each cupcake. Round things off with a sprinkling of pink peppercorns.

rainbow blueberry #cheesecake

rainbow blueberry #cheesecake

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I have always wanted to make this blueberry cheesecake from No-Bake baking, however I have always had a fear or should we rather say trepidation when it comes to working with gelatine and ended up never having the guts to make it. When my husband brought home some fresh berries for me the other day I decided to let go of my gelatine fear and surprise him with this most beautiful and delicious cheesecake.

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Blueberry cheesecake
(Recipe adapted from No-bake baking by Sharon Hearne-Smith)

Base
75g butter
200g digestive biscuits, finely crumbed
5 ml grounded cinnamon
30 ml castor sugar

Filling
600g cream cheese
175g caster sugar
200g crème fraîche
800 ml cream
20 ml lemon juice

Gelatine + Blue Berry puree
9 leaves of gelatine
375g blueberries

To serve
125 g fresh blueberries
A small handful fresh mint leaves

Prepare a 17.5 cm loose-bottomed cake tin (10cm deep) with wax paper. Mix all the crust ingredients together and press firmly into the base of the tin. Mix all ingredients for filling for five minutes in a cake mixer. Place in the refrigerator. Take three large mixing bowls and put three gelatine leaves in each bowl. Cover the gelatine leaves with water and soak for ten minutes. Pour the water off and squeeze the excess water out. Cook the blueberries with a tablespoon of water for five minutes. Blend in a liquidizer. Divide your warm blueberry puree as follows into the three bowls: Bowl 1-50g blueberry puree . Bowl 2 – 100g blueberry puree. Bowl 3 – 225g blueberry puree. Make sure the gelatine has dissolved in the puree. Take the filling from the refrigerator and divide equally into the three bowls. Mix well. Scoop the lightest color into your tin first, then the middle colour and finally the darkest color. Refrigerate for five hours or overnight to set. Serve with whipped cream, fresh blueberries and decorate with fresh mint leaves.

the blue monster #cupcakes

the blue monster #cupcakes

monster cupcake
My four-year old niece Luka asked me to make a birthday cake for this year. This is not an easy task as she wants a Tinker Bell cake of all things. You see I am a cook but definitely not a cake baking or cake decorating person…. Baking for me is rather a tedious, scientific and boring affair as you have to follow the recipe 100% otherwise your recipe is going to flop – like most of my cakes I might add! And let it be known that when it comes to decorating I have two left hands.

So I had to make a plan somehow in order to get me started – I did not want to try my deal with Luka’s Tinker Bell cake first time around so I decided to make a simple Blue Monster cupcake to start with and in some way then prepare myself for the fairy monster ahead. Well, I had so much fun ….

Blue Monster Cupcakes
Ready-baked cupcakes
Buttercream icing
Cake food colouring # E133
Grass nozzle # 234 (ask for this at any cake decorating shop)
Piping bag
Eyes – you can buy them or make your own with white and black plastic icing
Mouth – chocolate chip cookies, broken in half

Mix the buttercream icing with a little blue food colouring until you get the real “monster” colour. Spread a thin layer of blue buttercream icing over the cupcake. Place the grass nozzle in your piping bag and fill-up ¾ with icing. Press the icing on top of the cupcake and then pull it up to get the effect of hair. Place the eyes and the mouth in place.

easy rich + real #fudge

easy rich + real #fudge

Fudge brings back so many childhood memories. I have such fond recollections of standing with mom in the kitchen making these sweet treats and then sitting somewhere quietly nibbling away on a few blocks. This is such an easy recipe I have been making it for years – you just throw everything into a pot and let it cook until the mixture turns into a soft sludge. To make things even easier I use an electric whisk to get it to that lovely fudgy consistency.

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easy rich + real #fudge
 
Author:
Ingredients
  • 250g butter
  • 1 can of condensed milk
  • 175ml full cream milk
  • 2T syrup
  • 800g sugar
  • 2t vanilla essence
  • Sugar thermometer
  • 30 x 20 cm tin or bowl, greased
Instructions
  1. Put the butter, condensed milk, milk, syrup and sugar all together into a heavy bottom pot or pan and bring to boil, stirring constantly. Boil until the mixture reaches 118 °C or the soft-ball stage. When the fudge is at soft-ball stage, remove the pan from the stove and stir in the vanilla. With an electric whisk beat for about five minutes, by which time the fudge will have thickened to the texture of stiff peanut butter. Pour into prepared baking. Smooth the top of the fudge as well as you can. Allow to cool and then cut into squares.

milk tart + tea cups + merry-go-rounds

milk tart + tea cups + merry-go-rounds

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Milk tart – they say that time changes everything, and everything changes with time…but does it? I think time is like a merry-go-round … it is only your view of things that changes, not the merry-go-round … … the “melktert” never changed.

I grew up with “melktert” with almond essence, puff pastry and cinnamon sugar sprinkled on top. It brings back many fond and happy memories. A kaleidoscope of “Kerk bazaars” (church fete’s) and of course the “koek en tee na kerk op Sondae” at our home (cake and tea after church on Sunday).

Watch me make this by clicking here.

SONY DSCmilk tart + tea cups + merry-go-round

The most lingering memory of the milk tart for me was custard inside the tart shell. This recipe is one of those versatile recipes that gives you the freedom to decide how you want to use it…either in a traditional puff pastry shell, or one where you create your own biscuit base or what I did … I thought I would update this age old classic without trying to change its history or heritage so I served it in my Mom’s tea cup and I added a few a Amaretti biscuits or cinnamon twirls allowing the memories of the past to dwell in the sweetness of the present. I have

My mom and I made it just the way that we remembered….I went to visit her the other day and we milled about in the kitchen, talking and laughing about those times when we were much younger … the many different stories of how to make milk tart and how to bring the best tart to the bazaar, we talked about family, we giggled like young girls as the milk boiled over and the maizina mix splattered all over the kitchen counter, we counted how many “melkterte” we had made together over the years and then we counted the blessing we have been able to share – then and now. For just a few hours I was again on that merry-go-round … me, my mom, the milk tart and a heap of happy memories….

Dankie Ma. Lief vir jou.

 

milk tart + tea cups
 
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Author:
Serves: 4
Ingredients
  • 2 Cups of full cream milk
  • 110 g Sugar
  • ¼ t Salt
  • 2 Large eggs separated
  • 50g Maizina powder mixed with some of the milk (mix through until it has that thick cream consistency)
  • ½ t Almond essence
  • 1T Butter (not margarine)
  • Cinnamon Sugar Mixture
  • 50ml Sugar
  • 5ml Ground cinnamon
  • Amaretti biscuits
Instructions
  1. Mix the milk, sugar and salt in pot and bring to boil.
  2. In the meanwhile beat the egg yolks slowly adding the Maizina.
  3. Pour this mixture very slowly in the milk mix - I use a hand egg-beater to mix it in - to avoid lumps
  4. Cook for 5 minutes till cooked.
  5. Add the almond essence and the butter. Stir well.
  6. Beat the egg whites until soft peaks start to form then slowly fold this in the custard.
  7. Please always taste again for seasoning.
  8. Pour in cups, sprinkle with cinnamon sugar and serve with amaretti biscuits or cinnamon twirls.

 

 

cinnamon twirls
 
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Author:
Serves: 4
Ingredients
  • Cinnamon twirls
  • ½ roll puff pastry, cut into 1cm x 8cm lengths
  • 1 egg, beaten
  • 2 tbsp sugar
  • ½ tsp cinnamon
Instructions
  1. Cinnamon twirls - Brush the pastry strips with the egg wash.
  2. Mix the sugar and cinnamon together and sprinkle this over the pastry.
  3. Twist each pastry strip into a straw-like twirl.
  4. Place on baking tray and bake for approximately 11-12 minutes at 180 C – until cooked and golden brown.

 

 

 

 

one minute #banoffee pies

one minute #banoffee pies

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{my front teeth for anything caramel}
Everyone who knows me well, knows that I would swap my front teeth for any dish that has caramel in. Whether it is the old favourite; the peppermint fridge tart or those fudge blocks that you get in those long red and white boxes… you know the one, those fudge blocks with the corrugated top edges. Or what about those Wilson’s caramel flavoured toffees that I find in my bag every time I stop at the garage shop for a litre of milk?

Then there is my all time favourite, the tin of caramel condensed milk. This is just too much for me to resist. I have to confess, I can demolish one of those tins all on my own without a twinge of the slightest guilt.

{one minute banoffee pies}
My friend Peter came to visit the other day and he wanted something sweet. I decided to take my secret tin of caramel – yes, i always hide a tin of caramel behind a wall of tinned food in my pantry – and make some quick banoffee pies.

{rick and the tinned cream}
I had a packet of digestives, caramel and bananas in my kitchen. The only ingredient that I was short was cream so I sent Rick to go and buy some cream. He came home with a tinned cream. Well, it made it even easier. This took a minute to assemble and between the three of us we polished off the lot in double time. What an absolute treat!

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One minute #banoffee pies

Ingredients
Digestive biscuits
1 Tin of caramel
Bananas
Cream

Method
Smear a thick layer of caramel onto the digestive biscuit. Add a generous dollop of cream. Top it off with a few thin slices of banana.

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cinnamon #pancakes filled with childhood memories

cinnamon #pancakes filled with childhood memories

pannekoek
{my childhood food festival}
Every year in the small town of Wepener in the Free State where I grew up there was always a big farm show. For all the “tannies en omies” in the district and surrounding towns, it was always a large and important affair.

The fair was a place to show off your best livestock or your best cookies, melktert or baked goods with everyone competing for that treasured blue rosette. For me, the show was something to look forward to – it was my food festival … like the Taste of Cape Town and the Good Food and Wine show today.

Pannekoek

{cinnamon pancake}
In the food hall, all the tannies were there standing next to their gas stoves in their frilly and colourful aprons, cooking everything from babotie, curry offal to jaffles and pancakes. Well, what is a food festival without the traditional pancake and cinnamon sugar?

Yes, the cinnamon sugar was sprinkled by the tablespoon full onto the “just-out-of-the-pan” fluffy slightly-burnt-pancakes. These featherlite, rolled up pancakes were just treat.

I remember those happy childhood memories, returning from the show late in the evening, climbing into bed with a full stomach and a happy and contented smile. I was filled to the brim with those delicious pancakes, but … the pancakes and the food fair also filled and fed my soul. The same way food feeds my soul today.

{vintage large quantity pancake recipe}
Today I want to share tannie Dollie van Heerden’s age old large quantity recipe Wepener pancakes. I found her recipe in an original copy of “Beproefde Resepte” (Proven Recipes), a local selection of recipes typed up by my mom for the school, so many years ago.

Tannie Dollie van Heerden’s tried and tested pancake recipe
I am not going to bother with converting the old measures of weight with the current metric system…as they say…you can “just google it!”.

Ingredients
30 cups of water
30 eggs
5 lb flour
1 bottle of cooking oil
3 tablespoons of salt
1 ounce of baking powder

Method
Whisk the eggs together well. Add water, little by little to the eggs whisking all the while.
Sift the flour into the egg mixture. Add the salt and keep mixing until all the flour, water and eggs have mixed together. Lastly, whisk the cooking oil and baking powder together and pour into hot frying pan. Please note that the oil is only added for the first pancake. Fry until golden brown.

peanut butter + rice krispies blocks in just 6 minutes = #microwave magic

peanut butter + rice krispies blocks in just 6 minutes = #microwave magic

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{inspiration}
Inspired by my friend Herman Lensing’s article in the Sarie recently I decided to make something in my microwave. Life is just so fast these days that I think we need to relook this genius kitchen accessory and have a solid appreciation for its talents and uses.

{mom’s microwave recipe book}
The microwave has played a critical role in the evolution of our culinary history – and something I never quite thought about. I decided to ask my mom if she had any microwave recipe books … well, she gave me 3 books plus a thick A4 book that she had put together herself over many years. It was made with one of my fathers’ old railway note books – mom cut and pasted recipes from different magazines and created an entire microwave recipe collection *lovely and so special to me*.

I found this really lekker peanut butter block recipe in her book. The marvelous thing was it only took me 6 minutes to make!

{rediscover the microwave magic}
We often tend to forget what an impact this wonderful machine had on our lives growing up … and even today. So dig out a few yummy microwave recipes … and rediscover the magic of the microwave!

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Peanut Butter Blocks

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peanut butter + rice krispies blocks in just 6 minutes = #microwave magic
 
Prep time
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Serves: 24 big blocks Preparation time: 5 min Cooking time: 6 min
Author:
Serves: 24 blocks
Ingredients
  • 1 cup peanut butter
  • 1 cup golden syrup
  • 1 cup soft brown sugar
  • 2 Tbsp butter
  • 1 tsp vanilla essence
  • 6 cups rice krispies
  • 1 cup peanuts
Instructions
  1. In a 3L bowl add the peanut butter, syrup, sugar, butter and vanilla essence. Microwave for 6 minutes stirring every minute.
  2. Now add the peanuts and rice krispies and pour the mixture into a buttered dish (about 30 cm x 20 cm). Flatten with a spatula.
  3. Let it cool down and cut into blocks.

rick’s flourless chocolate pots and the beer … make it or fake it…

rick’s flourless chocolate pots and the beer … make it or fake it…

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A weekend away with my wonderful foodie friends is always full of culinary adventures. A recent getaway was no exception. My dear hubby was commissioned to make a dessert for supper one evening. He decided to take Nigella’s choc pots as a base and give it his twist i.e. he added vanilla, berries, crème fraiche … but …

When Rick does get into the kitchen on these “country weekends” it is always with a beer or two… or three … On this specific evening spurred on by the beer he forgot to add the flour to the mixture! Anyway Rick soldiered on without the flour … well, lo and behold it came out perfectly! I could hardly believe it but these delicious chocolate pots had still retained their fluffiness and that thick, silky, rich, gooey, chocolateness inside … and yes, without the flour! 🙂

CHOC FONDANT

 

rick’s flourless chocolate pots
 
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Author:
Serves: 4
Ingredients
  • 115g butter (he used salted)
  • 100g dark chocolate (70%)
  • 2 eggs
  • ¾ cup sugar
  • pinch of salt
  • 3 Tbsp flour(rick omitted this :-))
  • ½ vanilla pod, seeds scraped
  • Fresh berries of your choice
  • 4 Tbsp crème fraîche
  • 4 ramekins + 1 Tbsp butter
Instructions
  1. Preheat the oven to 200°C.
  2. Butter the ramekins with 1 tablespoon butter.
  3. Melt the chocolate and butter in a bowl over simmering water. Set aside to cool.
  4. In another bowl, mix the eggs, sugar, flour, vanilla seeds and salt with an electric beater and beat until light and fluffy.
  5. Add the cooled butter and chocolate mixture and mix through with a spoon. Divide the mixture between the 4 buttered ramekins.
  6. Bake for about 20 minutes, by which time the tops will be cooked and cracked and the chocolate gooey underneath.
  7. Serve with fresh berries and crème fraîche either in the ramekin with a spoon or carefully turn it over on a plate.

macerated cherries with crème fraiche for the new year

macerated cherries with crème fraiche for the new year

macerated cherries

{2013 roller coaster}
What a year 2013 was? It was like one of those runaway roller coaster rides that takes you to the highest of highs and lowest of lows and as it winds its way to the end of its track, one is left with a sense of both exhilaration and relief. I think I had one of those years…. So much so that I have to start 2014 with these happy + fun, alcohol-drenched cherries. Perhaps I am being a little dramatic, but these little fruits are like one of those great big firework displays announcing the New Year … so colourful, bright and celebratory.

{happy new year}
I hope 2013 has treated you well and wish that this year will be an awesome one!

Thanks for reading my blog and a very Happy and Blessed 2014 to one and all…. !

{meaning of macerate}
Macerate | ˈmasəreɪt/
soften or become softened by soaking in a liquid

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macerated cherries

 

macerated cherries with crème fraiche for the new year
 
Prep time
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Author:
Serves: 4-6
Ingredients
  • 500 g fresh cherries
  • 200 ml grappa
  • 200 ml marsala wine
  • 1 Tbsp muscovado sugar (or any soft brown sugar)
  • 250ml créme fraiché
  • 2 Tbsp muscovado sugar
  • a few mint leaves, chopped finely (do not leave this ingredient out!)
Instructions
  1. Mix the grappa, wine and sugar together and pour over the cherries. Let it stand in the fridge for 24 hours.
  2. Just before serving mix the créme fraiché and sugar together – the sugar will melt it naturally.
  3. To serve: scoop some crème fraiche on a plate, add a few cherries and then sprinkle with chopped mint leaves.

robben island #christmas cake

robben island #christmas cake

robben island christmas cake

Watch me make this by clicking here.

{honour + understanding}
I was so honoured when Expresso asked me to demonstrate the Robben Island Christmas Cake on the day that Cape Town are going to have a memorial service. After reading this fantastic extract below from Anna Trapido’s book Hunger for Freedom I had to try this myself. I made my version that tasted absolutely delicious … but I am sure not as good as the real deal {see my version of the recipe at the bottom of this page}.

Please read this piece below. It will make you smile and bring some understanding of the food situation Madiba and his fellow comrades faced.

Rest in peace Tata.

{extract from hunger for freedom by anna trapido}
“The monotony of the Robben Island diet was occasionally broken by the observance of religious ritual. Those priests who were brought into minister to the prisoners were legitimately allowed to bring food items in honour of specific festivals. Many prisoners, Madiba included, developed fluid religious affiliations in order to take advantage of the temporary respite from prison food. Laloo Chiba, a fellow inmate to Nelson Mandela, recalled: ‘The authorities would come around and say, “How many people are observing Eid?” And hell, everybody was suddenly converted or Hinduism or Islam or whatever it was, including Madiba and Walter Sisulu! Madiba genuinely respected all religions and he did use to attend all types of service so it was a show of respect for other people’s religion, not just about the food. But we were all born again quite often! Muslims, Christians, Hindus: we were everything! While most of the food for ecclesiastical eating came in from the outside, there are rare examples of prisoners making their own festive food. In 1978 Laloo Chiba took on the role of Chrismas cake-maker. It was not a cake in the conventional sense of the word but all those who tasted it swear that it was delicious”. {see laloo’s recipe below}

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{laloo chiba’s robben island christmas cake}
Serves 6-8
4 loaves Sasko white bread
10 tbsp cocoa powder
10 tbsp white sugar
200g currants or raisins
750ml Phuzamandla*

Break the bread into pieces and place inside an old biscuit tin. Sprinkle with cocoa, sugar and currants. Soak in phuzamandla for at least 12 hours. After 6 hours place a food plate on top of the mixture and put a stone on top of the plate in order to weight down and compact the cake. Allow the cake to solidify overnight. Slice and serve.

Phuzamandla
Makes 1L

4 cups water
½ cup mielie meal
½ cup iron fortified sorghum
4 tbsp powdered yeast

Bring the water to the boil, add the mielie meal and sorghum, reduce the heat and simmer until cooked (about 30 minutes). Leave to cool. Add the yeast and mix well. Dilute with water to pouring consistency. Strain and drink.

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my version of the robben island #christmas cake
 
Prep time
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Author:
Serves: 6
Ingredients
  • 9 slices of white bread
  • 5.5 Tbsp soft brown sugar
  • 3 Tbsp cocoa powder
  • 3 Tbsp currents
  • 500ml full cream milk
  • 2 eggs
  • 1 tsp vanilla essence
  • ½ tsp salt
  • icing sugar for dusting
Instructions
  1. Preheat oven to 180 °C.
  2. In a small non stick bread pan break three slices of bread, sprinkle with a 1.5 Tbsp sugar, 1 Tbsp cocoa powder and 1 Tbsp of currents.
  3. Repeat the next two layers doing the same.
  4. Push the bread mixture down with your hands.
  5. Mix the milk, eggs, vanilla essence and salt together. Pour over the bread.
  6. Bake in oven for 50 minutes.
  7. Turn out of pan, sprinkle with icing sugar and serve immediately.

robben island christmas cake

strawberry + pomegranate carpaccio with fennel infused watermelon sorbet

strawberry + pomegranate carpaccio with fennel infused watermelon sorbet

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Watch me make this by clicking here.

watermelon sq{watermelons² #squared}
Did you know that the Japanese grow square watermelons since the early 2000’s?
Space is a priority in Japan so the farmers have cultivated these square-shaped watermelons in order to save space and to ensure that the watermelons fitted into the refrigerators more easily. *I just love the Japanese …clever people*. How did they do this? Well like everything Japanese do … ingenious and yet so practical.

The watermelons while still growing on the vine, are placed in a square glass boxes. And yes, these boxes correlate to the exact dimensions of the average, domestic refrigerator in Japan. *clever people again* :-). These square watermelons are obviously somewhat higher in price but are still much sought after by many Japanese households.

{watermelon not #squared}
Moving right along from this watermelon² story, I decided to make these delicious watermelon sorbet balls to go with a strawberry + pomegranate carpaccio. Adding some fennel seeds just offers an alluring and tantalising liquorice note. *I just loved the combination of the subtle fennel-liquorice-taste with all the other fresh flalvours*.

This is a perfect summer dessert – healthy, tasty, fresh, crunchy and oh so beautiful too!

{how to produce a watermelon²}
For those keen on swatting up on the Japanese art of growing your own, perfectly squared watermelon, here is a link that you need to look up.

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fennel infused watermelon sorbet
 
Prep time
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Author:
Serves: 6
Ingredients
  • 4 ½ cups watermelon juice, watermelon seeded and blitzed
  • ½ cup sugar
  • ½ tsp fennel seeds
  • 2 Tbsp lemon juice
Instructions
  1. Add ½ cup of watermelon juice + sugar + fennel seeds to a pot and bring to a simmer. Remove from the heat then add the lemon juice.
  2. Put this aside and allow it to cool down completely. Leave the fennel seeds in the mixture.
  3. Add the other 4 cups of watermelon juice and place it in the fridge to chill further.
  4. Make the sorbet in your ice-cream maker as per the manufacturer’s instruction.

 
strawberry + pomegranate carpaccio
 
Prep time
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Author:
Serves: 4
Ingredients
  • 400g strawberries
  • 1 tsp icing sugar
  • 1 pomegranate, peeled and seeded
  • mint leaves
Instructions
  1. Thinly slice the strawberries and sprinkle with icing sugar. Let it stand for a few minutes for the icing sugar to “melt”.
  2. Add the pomegranate seeds and decorate a few fresh leaves of mint.
  3. Lastly, add scoops of watermelon sorbet.

rice pudding with caramel sauce + pistachio nuts = for dad

rice pudding with caramel sauce + pistachio nuts = for dad

Rice Pudding

{dad’s love for rice pudding}
If I had to ask my father what pudding he would like me to make for him he always had the same reply – rice pudding with caramel sauce … *i miss him so much* … This was his ultimate favourite dessert dish. I can still see him sitting there with this look of absolute content as he devoured the pudding spoon by careful spoon … the look of joy on his face as he used to scoop another helping will always remain a touching and much cherished memory for me. Then later in the afternoon he would sneak to the kitchen and with his big hands take the cold bowl of rice pudding, drown the pudding in golden syrup and finish it off. This was his way. Coen’s way.

{yesterday’s rice pudding + today’s rice pudding}
The difference between my rice pudding today and the pudding I used to make for my dad is the addition of the lemon essence + pistachio nuts. These two ingredients just add a tad more sophistication and that delicate sort of flavour. It’s a real treat for fathers – and the whole family.

PS: You can use any type of rice for this pudding.

Watch me make this by clicking here.

Rice Pudding

Rice Pudding

 

 

rice pudding with caramel sauce + pistachio nuts = for dad
 
Prep time
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Author:
Ingredients
  • Rice pudding
  • 2 cups of rice, cooked (any type of rice you love)
  • 2 cups milk
  • 2 eggs, separated
  • ¼ tsp salt
  • ½ cup sugar
  • ½ tsp lemon essence
  • Buttery caramel sauce
  • ½ cup brown sugar
  • 2 Tbsp butter
  • 2 Tbsp golden syrup
  • ½ cup of thin cream
  • 1t vanilla essence
  • To serve
  • Pistachio nuts
Instructions
  1. Rice Pudding - Preheat oven to 170 ºC
  2. Warm the milk and add to the rice.
  3. Beat the egg yolks with the sugar and salt and add to the milk and rice mixture.
  4. Add the essence and mix through.
  5. Beat the egg whites to soft peaks and fold in the rice mixture. Bake in a buttered baking dish or separate ramekins for 35 minutes or until set.
  6. Buttery caramel sauce - Mix sugar, syrup and butter and stir on stove until the sugar has melted.
  7. Cook for 5 minutes.
  8. Add the cream and cook until fast boil stage.
  9. Remove the pot or saucepan from the heat and add the vanilla essence.
  10. To serve - Scoop some rice pudding into a bowl and generously add the caramel sauce. Top with Pistachio nuts.

baked fruit salad

baked fruit salad

baked fruit salad

I felt like a fruit salad the other day but because it was freezing cold and wintery outside I did not feel like cold fruit. I decided then and there to make a baked fruit salad. For me, a fruit salad is not specific fruit – it’s just fruit that you have in your bowl. On that day I had guavas, bananas, apples and pears. I just cored them and baked these with star anise, cinnamon, brown sugar and butter.

It formed this delicious yummy tropical caramel-like sauce at the bottom and was devilish delicious with a dollop of ice cream. Sometimes in life, you have to do things differently. Try it, it sometimes holds some delightful surprises.

baked fruit salad

baked fruit salad

baked fruit salad

baked fruit salad

 

baked fruit salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 Apple, cored and cut into quarters
  • 1 Pear, cored and cut into quarters
  • 1 Banana, peeled and cut into 2 lengths
  • 3 Guavas, cut into half
  • 3 Tbsp (15ml) Soft brown sugar
  • 2 Tbsp (15ml) Butter
  • 2 Star Anise
  • 1 Large cinnamon stick
  • Foil
  • Ice cream or cream
Instructions
  1. Preheat the oven to 200 °C
  2. Add all the ingredients in an oven pan and cover with foil.
  3. Bake for 30 minutes.
  4. Remove the foil and serve hot with a serving of ice cream or whipped cream.