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.
With the evenings being soooo cold I thought this would be a good time to try out this tomatoe and red pepper soup. It’s really soooo cold at night I even went to bed with my coat on! I started this soup on Sunday afternoon as I need good light while using my phone to take half decent pictures. We were then invited to a braai so had to put the cooking on hold, hence the end result pic looking a bit blegh as it was dark…
As with my last post; there are 3 elements to this soup – basil pesto, the soup, croutons. (I am trying to impress you guys 🙂 ) We’ll start with the pesto:
250 grams basil leaves – I used 4 packs from Checkers which is not 250 grams but ah well it worked
2 garlic cloves
4 tablespoons pine nuts – I used cashew nuts – Woolies let me down, well actually poor planning did. Pine nuts are also very expensive about R 90.00 a small pack. The cashew nuts worked very nicely also.
5 tablespoons Parmesan cheese – also quite pricey but really makes a big difference and I still have a lot of the cheese left.
120 ml Olive Oil
Salt and Pepper
1 x chilli (optional)
These ingredients are a bit expensive but its really worth it as you get about 3 – 4 jars of pesto from this recipe. You would normally buy the ready made pesto for about R 50.00 for a good ish brand. I wont hate if you bought the ready made pesto, its really no biggie. (but still, homemade is life)
Method for the Basil Pesto:
In a food processor add the basil, garlic, nuts, cheese, salt, pepper, chilli and blitz. While the food processor is running add the olive oil until it forms a paste – pesto – like consistency.
Once done decant into a jar and store in the fridge. You can use the pesto as a side with literally everything, its sooooo gooood!
We will now move on to the soup. I suppose to save time you can first put the veggies in the oven and then make the pesto.
Ingredients for the soup:
Approx 6 large tomatoes
3 red peppers
4 garlic cloves
Salt and Pepper
1/4 teaspoon cayenne pepper
1 teaspoon paprika
600 ml vegetable stock
1 teaspoon sugar
30 grams butter
3 tablespoons flour
Juice of 1/2 lemon
Cream – optional
Method for the soup:
Preheat the oven to 180°. Cut the tomatoes and peppers roughly and place in a roasting dish along with the garlic, salt and pepper. Drizzle generously with olive oil and roast for about 40 mins. Once done allow to cool and remove the skins of the tomatoes and peppers – it comes off quite easily.
Dice the onion and saute in a large pot with a little olive oil until the onions are soft, add the cayenne pepper and paprika until fragrant – about 30 seconds. You will then add the tomatoes, red peppers and garlic from the roasting dish along with the vegetable stock and sugar.
Melt the butter in the microwave and once melted add the flour and mix until a paste forms. Stir the paste into the soup – this will give your soup a nice texture. Once all is done use a stick blender or transfer to a blender to iron out all the big bits.
Once done, place on heat again and once the soup boils add the lemon juice and remove from heat. At this point I added fresh cream simply to add a touch of richness but its really not needed as the basil pesto does that anyway. Season with salt and pepper the way you like it.
Lastly; the croutons – all you need is canola oil, a baguette or any bread really, salt and pepper.
Cut / tear the bread into pieces – crouton size pieces.
Heat the oil, use one piece of bread to check if the oil is hot enough. The bread should sizzle once it touches the oil. Fry the bread pieces until crispy and once done place on a paper towel to drain excess oil – season with salt and pepper
To serve; dish soup into a bowl, add a dollop of pesto in the middle and scatter with croutons. Dinner is served 😀