Peppermint fridge tart recipe

Peppermint fridge tart recipe

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…

Ingredients:

  • 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

Method:

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!

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Thai Green Curry

Thai Green Curry

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:

Ingredients

  • 4 chicken breasts
  • 1 onion
  • 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!)

Method

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 🙂

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Pancake a, b, c

Pancake a, b, c

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After getting my Facebook Page sorted and Instagram account linked to this website, I am feeling confident about posting more recipes.

Jamie Oliver posted a pancake video on Instagram which only requires 3 ingredients and I was longing to give it a try. This was my First pancake attempt ever! I jazzed it up with a layer of Nutella, strawberries drizzled in honey, a lick of icing sugar and a dash of cream… It was F A B U L O U S!

Pancake Ingredients:

  • 125 grams flour
  • 3 x eggs
  • 250 ml milk

Mix until smooth, and voila! You have pancake batter! I used a ladle to pour the batter into a buttered pan on a medium to high heat. Tilt the pan to allow the mixture to spread out and allow it to cook – about 3 minutes if not less. Once the underside is golden you can then flip it and cook for another minute, once done remove from the pan and set aside.

And so you continue ladle after ladle…

A pancake can be a base for anything; savoury or sweet or even stacked high and dressed as a cake. Let me know how you like yours in the comments below 🙂

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Love

M

Chocolate Chip Cookies

Chocolate Chip Cookies

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 .

Ingredients:

  • 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

Method:

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!

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1st attempt 😦

 

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.

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Get in ma belly!

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
  • Invest in a cookie jar
  • Improvise J
The Good, The Bad and The Ugly…

The Good, The Bad and The Ugly…

The following recipe attempt was a semi – fail :-/ but kinda worked out in the end…

I was doing grocery shopping and came across granadillas; the idea came to me to make either a granadilla mousse or panna cotta. I set time aside one evening and decided on the panna cotta as it looks soooo good all cooking shows I’ve watched.

The ingredients for the Panna Cotta are as follows:

  • 7 granadillas
  • 300ml cream
  • 160ml coconut cream
  • 140g castor sugar
  • The juice of ½ lemon
  • 1 sachet of gelatin

Method

  • Empty the gelatin sachet into a small bowl.
  • In a saucepan pour in the pulp of all the granadillas.
  • Add cream, castor sugar, lemon juice and coconut cream to the granadilla pulp.
  • Heat on the stove top bringing the mixture to a simmer until all the sugar has dissolved.
  • Pour approx. 100ml of the granadilla mixture onto the gelatin and stir until the gelatin has dissolved.
  • Add the gelatin mixture to the granadilla mixture in the sauce pan and stir until it is well mixed then remove from the heat.
  • Pour the mixture through a sieve into a bowl to remove all the bits and pips.
  • Divide the now sieved mixture into small glasses or ramekins.

Leave in the fridge for about 4 hours or until completely set.

OKaaay so my panna cottas were set and ready for eating 😀 When I touched  one it felt like a rubber stress ball and from all the cooking shows I watched I knew this was not the consistency as normally it looks wobbly **worries**

Anyway I decided it’s better than being rock hard and took a spoonful

It was so freaking sour!!!!! I dunno wth, it has to be that I added too little sugar; I did not measure the sugar completely while making the mixture on the stove.

I was so disappointed but my boyfriend said I could make the ganache again and top the “panna cotta’s” with a layer of chocolate – I didn’t feel so bad anymore.

After a lot of thinking and being lazy to get the chocolate chips I needed, I thought a meringue topping would also work as meringue is as sweet AF. I also thought I would put them in phyllo cups as I couldn’t put the glass in the oven.

So I started mission “SAVE THE PANNA COTTAS”

Ingredients for the meringue:

  • 3 egg whites
  • 1 cup sugar
  • 1 teaspoon vanilla essence
  • ½ teaspoon corn flour AKA Maizena

Method

  • Preheat the oven to 220 degrees.

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  • Whisk whisk and whisk the egg whites adding the sugar 1 tablespoon at a time.
  • Add the teaspoon of vanilla and whisk whisk whisk some more.
  • Add the corn flour and yes; whisk some more

I whisked by hand and it took a lot of time and muscle, if you have a food processor with a whisk attachment the process will be much easier.

The egg whites should be glossy, thick and you should be able to hold the bowl over your head without it falling on your head – then it’s done (scary stuff)

I bought the phyllo pastry; maybe in the future I can attempt to make my own?

Melt some butter and brush over the phyllo pastry sheets, I used two sheets and cut them into squares – I placed each square into a muffin tin, topped with the “panna cotta” mixture and piped the meringue on top of it.

I still do not have a piping bag so used an oven roasting bag and cut of the tip to pipe.

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Place into the oven and bake for 10 minutes or until the meringues have a golden top.

Remove and allow to cool.

OK so I didn’t “allow to cool” and when I removed the phyllo cups from the muffin tin the “panna cotta” mixture had melted and was left in the tin :-O

I improvised and drizzled the now liquid panna cotta over the meringue topping – it was OK.

Later the evening my boyfriend wanted some more – he’s so great!

I then saw that the “panna cotta” mixture had set back into the pastry 😀 problem solved!!!!

They ended up being nice, tart, sweet and crunchy.

Sooooo I salvaged what I thought was a disaster, but this incident gave me more confidence in writing these posts; as I told you before we will have some boo boo’s.

Anyhoo, I’m done, hope you enjoyed this one J

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