Tomorrow is the most important love day of the year… Valentine’s day. Yes, I do make my husband supper every single night, but on Valentine’s day I try and make him something he really loves. Rick loves eggs – he can have eggs for breakfast lunch and supper – in fact given the choice I think he would eat eggs for 365 days of the year. The other thing he loves is chocolate and … figs. Tomorrow, I am going to say I love you with this sweet omelette with figs and brandy chocolate sauce. It might sound strange to think of a sweet omelette but I have to admit, it is delicious. It is simple to prepare and with a glass of bubbly provides the perfect Valentine’s breakfast…lunch or light dinner.
My friend Emile Joubert also suggested the following fillings: salmon and cream cheese, bacon and cheese and chopped fresh herbs
Sweet omelette with figs and brandy chocolate sauce
3 figs, quartered
5 ml butter
5 ml sugar
15 ml brandy
Brandy chocolate sauce
25 g cream
50 g chocolate, cut into small pieces
15 ml brandy
pinch of salt
15 ml sugar
10 ml butter
2 fresh figs, quartered
Figs: Fry the figs in a pan with butter and sugar until soft. Add the brandy and flambé. Set aside.
Chocolate sauce: Heat the cream and poor over the chocolate. Stir until melted and smooth. Add the brandy and stir well.
Omelette: Crack the eggs into a bowl, add salt and sugar and blend with a fork. Heat a 22 cm non-stick pan over medium-high heat. Once the pan is hot, add the butter and brush around the surface of the pan. Pour the eggs into the centre of the pan and stir vigorously with a rubber spatula for 5 seconds. As soon as a semi-solid mass begins to form, lift the pan and move it around until the excess liquid pours off into the pan. Using your spatula, move it around the edge of the egg mixture to help shape into a circle and loosen the edge. Let the omelette sit in the pan for 10 seconds without touching.
Shake the pan to loosen the eggs mixture from the pan. Add the figs and juice to the omelette. Using your spatula, fold over one-third of the omelette. Slide the omelette onto a plate and fold over the other side so that the omelette is a tri-fold. Smother with chocolate sauce and serve immediately with fresh figs and a glass of bubbles.
I came across this three ingredient banana crumpet recipe the other day and just had to try it. It so easy – you take two ripe bananas, mash them using the back of the fork, then you add two eggs and 2.5ml of baking powder. The recipe has no flour in it so you have to fry them over low-medium heat in a non-stick pan and turn them very carefully. They also do not have the height of a normal crumpet but let me tell you there is nothing wrong with the taste! It is delicious. And what goes better with bananas than chocolate and rum? Well I decided to quickly make a chocolate & rum ganache and voila! The easiest and most delicious sweet dish I have made this year!
If you like, you can add some cinnamon for extra flavour.
Three ingredient banana crumpets with rum ganache
Makes 15 mini crumpets
2 large ripe bananas, 200g
2 large eggs
2.5 ml baking powder
Mash the banana in a bowl using a fork; add eggs, baking powder and mix the batter. Heat butter in a non-stick pan over low to medium heat. Spoon the batter into the hot butter and cook until bubbles form and the edges are dry, about 2 minutes. Turn very carefully and cook until browned on the other side, 2 minutes. Repeat with the remaining batter.
75 ml cream
100 g dark chocolate, broken into pieces
15 ml rum
Place chocolate in a medium bowl; set aside. Place cream in a small pot over medium heat and bring to a simmer. Pour the chocolate into the bowl and let stand until chocolate has softened, about 3 minutes. Stir until the ganache has a smooth and silky texture. Lastly, add the rum.
Christmas is just around the corner …can you believe it? Every year we seem to be spammed with images of a white Christmas, with Santa Claus and reindeers all dressed up in their winter woollies. Of course this is what a European winter Christmas is all about but a few thousand miles to the south in the southern part of Africa, we always find ourselves in the middle of a scorching summer!
We live in Africa and its kinda 30°C hot. It is a time of sun, surf and sunscreen … So I decided to share my decadent ice-cream-christmas-cake-dessert with you. Believe me this is a showstopper. It is also the easiest thing to prepare – the kids and adults will just LOVE it.
I read about this recipe in Sarie Kos a few years ago and since then I have tweaked it to become one of my own favourite dessert delights. I have made it for a variety of different occasions, just a couple of weeks ago I made it for our #chicksthatchow summer soiree at my friend Errieda’s house and you will also see it featured in the latest Get It Magazine.
The best thing about this decadent dessert is that you can easily prepare it a few days before Christmas – then put it in the freezer and decorate just before serving. This two-layered-ice-cream-dream is so versatile because you can decide on which sweet fillings you may want to hide inside this ice-cream-beehive … whether you want fruit, nuts, chocolate or even a few Christmas “tikkies”, the choice is yours. Remember the good old days when your mom or gran used to serve the Christmas dessert with the coins hidden inside the pudding?
For my Christmas delight, I am going to add some cranberries, peanut brittle and some of those melt-in-your-mouth chocolate balls. All these ingredients are going to be locked into our ice-cream-igloo – so let your imagination run wild. Take your frozen cake out of the fridge, pour some chocolate ganache over the top and decorate the cake with strawberries, cherries, red roses or whatever you think will add that Christmas feel. Merry Christmas everyone!
ice cream cake = delightful christmas dessert
- For the ice cream cake
- 2 L Full-cream vanilla ice cream
- ½ L Chocolate ice cream
- 2 Peanut brittle (200g) – broken into small pieces
- 6 Lindt chocolate balls (whatever flavour you fancy)
- 150g Dried cranberries
- A shopping bag or cling wrap
- For the Chocolate Ganache
- 100g Dark chocolate
- 80 ml Cream (I use less cream – as I like a thick ganache)
- ¼t Vanilla essence
- For decorating
- Fresh cherries
- Fresh strawberries
- Red roses
- Lindt chocolate balls
- For ice cream cake - Take a mixing or serving bowl that is be large enough to contain all the ice cream. Line your bowl with a shopping bag or cling wrap. The plastic shopping bag just seems to give the finished ice-cream igloo a really authentic Alpine look!
- Now take ¾ of the vanilla ice cream, put it into a mixing bowl and stir until the the ice-cream becomes a little softer. Do not let it melt or become to fluid. Put the rest of the ice-cream back in the freezer as we are going to use it a little later for the last layer of our cake
- Scoop the stirred ice-cream into the lined plastic bag bowl and make sure scooping out a fairly sizeable round hollow in the centre. Put the ice-cream filled bowl into the freezer for about 20 minutes to let it harden somewhat.
- Now, take the chocolate ice cream, scoop into bowl and stir this until it is softer as well. Add the peanut brittle, chocolate balls and cranberries – whatever you prefer.
- Take the bowl with the vanilla ice cream out of the freezer and scoop the chocolate ice cream and peanut brittle mix into the hole you made in the vanilla ice cream. Put in freezer to harden for about 15 minutes.
- Lastly, put the last layer of vanilla ice cream over the chocolate ice cream and put in freezer to set.
- For chocolate ganache - Break some good quality chocolate into blocks put in glass bowl. Heat the cream in a little pot till nearly boiling. Then pour the hot milk over the chocolate blocks - stir until the chocolate is melted to form a thick chocolate ganache. Add the vanilla essence and set aside to cool down.
- To serve - Take the ice cream out of the bag and place on a lovely serving dish. Pour the chocolate ganache over it and then I always decorate with fresh roses, cherries, strawberries and Lindt balls.