Hey guys, thanks for coming to take a look at my latest post which is super easy and yummy – two words which I think, all of us LOVE to hear.
Fridge tarts are the best for those who are a bit apprehensive about making desserts which require time in the oven, so I am thinking maybe I will load a few more of my favourites.
Peppermint tart is a classic South African dish and I doubt there is any person who can resist a bite…
1 packet tennis biscuits
Approximately 2 tablespoons butter
250 ml fresh cream
1 tin caramel treat
1 tablespoon icing sugar
1 giant slab of Peppermint Crisp Chocolate
Empty the tennis biscuits into a plastic packet and beat the shizz out of it until all the biscuits are broken and crumbly, once done place in your serving dish.
In a little bowl/cup melt the butter and add the melted butter to the crushed biscuits, incorporating the butter evenly and patting down until a solid base is formed. You can then set this aside.
In a separate bowl whisk the cream until stiff or stiff-ish – I added sugar to the cream, as I prefer a slightly sweeter whipped cream flavour but you can leave out the sugar completely, it doesn’t make a huge difference.
Next add the entire tin of caramel and fold into the whipped cream. Chop up half of the chocolate slab and add to the caramel and cream mixture.
Once all is incorporated, spread the mixture onto your biscuit base and sprinkle the remainder of the chocolate onto the top. Refrigerate for 30 minutes – 1 hour and serve!
The past two Sundays’ I found myself making curries, the first Sunday butter chikeeen and the next a lekke lamb curry.
I love me some roti’s hey, the feeling of eating with my hands and smothering the pastry in the curry sauce is just so good. Also after seeing one of my high school friends post her homemade rotis on Insta I had to try.
I used to have a cool connection that made real, authentic, buttery, melt in your mouth roti’s that I could freeze and use as I needed to. I am assuming the more complicated recipes are the most authentic, where the butter is folded and rolled into the dough. The recipe I found is less time consuming, however I will try the original version sometime.
2 cups flour (not self raising)
1 teaspoon salt
2 tablespoons melted butter
2/3 cup water
In a bowl mix together the flour and salt. Add the melted butter. I used my hands for this part but you can use a fork to mix the flour and butter together until the consistency resembles crumbs. Add the water a bit at a time, stirring as you go along.
Once the dough pulls away from the bowl and is not super sticky (add more flour if too sticky), remove from the bowl and on a floured surface knead for about 6 – 8 minutes. Once done, divide the dough into approximately 6 balls.
Switch on the stove top and heat up your pan (high heat). While the pan is heating up start rolling out 1 of the balls very thinly – use flour to prevent the dough from sticking to your rolling surface. Also try and roll the dough into a size that it fits nicely into the pan. I rolled mine too big and the sides were a bit raw on the first try.
The recipe I found says to add butter to the pan each time before adding one of the roti’s to give it that buttery taste and soft texture. I tried it this way – and it definitely works, but I also tried it without adding butter to the pan and the roti turned out good however not as golden brown and not as soft.
I know at Food Inn and Easter Bazaar in the CBD they add the melted butter and garlic once the roti is removed from the oven so I am guessing you can do this also – Let me know?
Add the rolled out dough to the pan, it should take about 30 seconds before you need to flip it to the other side until nice and golden brown.
You can toss it as many times to get the desired colour and until the flatbread is cooked properly. You will know when to flip as the side facing the heat will form bubbles and turn brown.
Also let me know if you would like me to post any of my curry recipes and I will gladly do so – I use so many spices that I haven’t posted any of these recipes yet.
I think my luck has changed back into the green! I won tickets to the Good Food and Wine Show (GFWS) thanks to @CapeArgus and Lance Witten for the headsup on his Twitter account.
A few years back I attended the event, I know it was fun because I cannot remember much due to the countless tastings we glugged down. This year however, I did not have the same experience maybe because I’m not 23 anymore? Here are my hits and misses of the event:
I got to meet Reza and take a picture, yes the Spice Prince of India! (I love his show).
Got some real schmancy looking wine glasses for R 150.00 which is a steal – retails for R 300.00.
Someone proposed on stage while J’Something was performing which was real sweet to watch.
Found Jack Parow’s own hand crafted brandy – and it was surprisingly good.
My ticket didn’t include a glass – ended up paying R 60.00, R 60.00! for one glass.
The glass included 7 “tasting coupons which really didn’t matter; the exhibitors didn’t want them or know about them?
The venue was packed, it was difficult to take pictures or walk around with a full glass of anything. This put us off from wanting to walk around or stand in line to try something new.
Maybe it was the time of day but the exhibitors weren’t the friendliest – could be fatigue?
Big wine farms weren’t on show i.e. Webersburg, Backsberg etc.
The GFWS was the same weekend as The Wacky Wine Festival – WHY!
In the end it was an experience even though I feel a bit disappointed in the event. I tried some interesting pestos and chilli sauces, there were plenty of food options – but carrying around so many items and trying to find a place to sit down and eat would of been a nightmare. I believe in second chances so will try again next year!
We’ve been making this for quite a while but I keep forgetting to take pictures (current picture is taken in my work lunchbox with complimentary plastic fork), its super easy and a taste bomb! You can use chicken, beef, seafood or go veggie – anything you like. Also use any vegetables you want.
I know some like using store bought Thai curry paste – I haven’t found a really good brand to use – let me know if you find a punchy ready made paste?
My version goes a li’l something like this:
4 chicken breasts
1 thumb sized chunk of ginger
2 garlic cloves
2 green chillies
1 handful coriander
1 handful basil
1 lemongrass stalk
1 cup green beans
½ head of broccoli
½ head of cauliflower
1 tin coconut cream
1 cup chicken stock
2 teaspoons fish sauce
Juice of ½ lime – optional (I know limes a crazy expensive OMW!)
Cut the breasts into bite sized pieces and season with salt and pepper. Fry in a bit of oil until almost cooked through – remove from the pan and set aside.
Chop up the onion, garlic, ginger, chillies, coriander, basil and bash the lemongrass stalk (doing this releases its flavour)
The whole process is pretty fast so I suggest that your green beans, cauliflower and broccoli are all chopped and prepped to be added. Also open the tin of coconut cream and prepare the chicken stock. I’ve learned that prepping makes everything go much more smoothly; instead of flapping around the kitchen looking for things as you go along.
Add another dash of oil to the pan, fry the onion, garlic, ginger, chillies, coriander, basil and lemongrass stalk; until fragrant – about 2 minutes. Add the cooked chicken and mix.
Next in is the coconut cream and chicken stock, fish sauce, lime juice as well as the remaining veggies, reduce the mixture on a medium – high heat, stirring occasionally.
After about 8 – 10 minutes reduce the heat and simmer. I like my veggies a bit crunchy so I simmer until it’s the texture I prefer.
Taste the seasoning adding salt if necessary – and voila! Ready to serve!
I served mine with Jasmine rice – follow the packet instructions 🙂
As promised, I have another Nigella inspired recipe and this one is REAL simple to make.
It’s a chocolate cheesecake and requires only 6 ingredients. British folk or I assume it’s only British folk because of all the Come Dine with Me shows I watch use “digestive biscuits” as a base for their cheesecakes but I am unsure what would be the equivalent for us so I used tennis biscuits.
To be honest I would use Oreos or another biscuit next time as I didn’t like the coconut flavour in the tennis biscuits however the topping is still tasty AF… so here goes:
250 grams biscuits
75 grams butter
400 grams Nutella
500 grams plain cream cheese
60 grams icing sugar
100 grams hazelnuts (optional)
You can either go old school and crush all the biscuits in a plastic bag with a rolling pin (a wine bottle works too) or simply put it in the food processor. Melt the butter and add to the crushed biscuits, the texture of the biscuit / butter mixture, as Nigella puts it should be sandy. Press the mixture into your cake tin and refrigerate.
In another bowl mix the cream cheese and icing sugar until smooth, add the Nutella until all is combined.
Remove the biscuit base from the fridge and top with the Nutella mixture. You can toast some hazel nuts, blitz them in the processor and sprinkle over your cheesecake. It looks pretty, adds texture and flavour.
The cake needs to set in the fridge for a minimum of four hours. And Voila! Done and dusted.
I don’t have a picture of a single slice but it looks real good and professional.
A chocolate at ours lasts five minutes and if I’m not quick enough I’ll get none. Sunday past I decided to make a big batch of chocolate brownies with the hopes of it lasting the week to fulfill our chocolate cravings instead of buying them all the time. I couldn’t have been more WRONG! It’s Tuesday today and I managed to bring the last piece with me to work. Luckily I could share some with friends who came to visit over these 3 days.
The recipe is real easy and I made sure to use good quality chocolate for extra indulgence.
Here goes the recipe:
1 cup butter
1 slab Lindt chocolate – I used 70% cocoa
2 cups sugar
1 1/2 cups flour
1/3 cup cocoa powder
1/2 tsp salt
1/2 cup chocolate chips – I used the milk chocolate chips from Woolworths (BEST)
1 can Nestle caramel treat
Preheat your oven to 180 degrees Celsius.
Grease your baking tin with butter or cooking spray.
Chop the chocolate slab into bits.
Melt the butter in the microwave and add the chocolate bits stirring continuously for it to melt and combine. Set aside to cool slightly.
Stir the sugar and eggs into the chocolate/butter mixture. Mix in the flour, cocoa powder, and salt. Add in the chocolate chips.
Once the mixture is combined, pour into your greased baking tin and bake for about 30 – 35 mins. Use a toothpick to check if it’s ready, it should come out clean-ish. (I’ll take a pic next time)
Allow it to cool completely and then spread the caramel on top. I added some coarse salt on top of some of the slices for a salted caramel option – real good!
Helooooooooooooooo!! It feels like it’s been a while but it really hasn’t been thaaaat long. Friday is my FAVORITE day of the week so Friday past, after work and some red wine I decided to make chocolate chip cookies for the week ahead.
I bought the chocolate chips quite a while back as I had this idea in mind for a while. I’m not a GREAT lover of biscuits, just feels like so much work – hard on the teeth. Cookies are different to biscuits as they are softer in texture .
1 cup butter, melted and cooled
1¼ cups light brown sugar
¾ cup castor sugar
2½ cups all-purpose flour
1 tsp salt
1 tsp baking soda
2 large eggs
2 tsp vanilla extract
2 cups chocolate chips
Flaky sea salt
Mix together flour, salt and baking soda – set aside.
Combine the brown sugar and icing sugar in another bowl, make sure all the lumps are broken up. Add the melted butter and whisk vigorously.
Add the first egg to the sugar & butter mixture and mix thoroughly, add vanilla essence, whisk again then finally add the 2nd egg and whisk thoroughly.
Add the dry ingredients to this sugar – butter –egg mixture and mix well. There should be no traces of the dry ingredients in the mixture.
Once thoroughly mixed add the chocolate chips and mix well to ensure the chocolate chips are evenly spread.
The batter is quite wet – don’t worry
Allow it to set in the fridge for about 10 minutes or as long as you can, overnight even.
Preheat the oven to 190 degrees
Line a baking tray with parchment paper (whatever that is! I used wax paper and sprayed some cooking spray on it and it worked fine)
After your batter has rested in the fridge the ideal tool to use is an ice cream scoop to scoop individual portions on the baking tray and sprinkle a tiny amount of flaky sea salt on the top.
I know it seems big / high but it works as the cookies flatten while baking.
Don’t add too many portions on the tray as the biscuits do expand while baking – I made about 6 at a time.
Bake for 10 – 15 mins –watch them! Once you get a golden top and the edges are baked – they will be done.
My 1st attempt was a FAIL!
2nd attempt my friend suggested I make them smaller as I was using 2 tablespoons to sort of get the ice cream scoop look. This worked but the bottoms were burnt
My oven gave me A LOT of grief, the top element was NOT on when doing an inspection after attempt 1 so I fiddled with the heat and the settings – my third attempt was a success 😀
The cookies tasted amazing even though Claud called it “vetkoek biscuits”
It is important to let the cookies rest for about 5 minutes once you remove them from the oven as it comes off the wax / parchment paper MUCH easier – learnt this on the second attempt.
What I learnt –
Maybe don’t have too much red wine
Know your oven – the temperature of recipes especially when baking plays a big role
Use decent chocolate chips – Woolworths has the good, melt in your mouth kind