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!

Peppermint.jpg

 

 

Advertisements
Rant: The Good Food and Wine Show

Rant: The Good Food and Wine Show

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 heads-up 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:

HITS:

  • I got to meet Reza and take a picture, yes the Spice Prince of India! (I love his show).giphy (1).gif
  • Got some real schmancy looking wine glasses for R 150.00 which is a steal – retails for R 300.00.giphy (2).gif
  • Someone proposed on stage while J’Something was performing which was sweet to watch.giphy (3)
  • Found Jack Parow’s own handcrafted brandy – and it was surprisingly good.giphy (4).gif

MISSES:

  • My ticket didn’t include a glass – ended up paying R 60.00, R 60.00! for one glass.giphy
  • The glass included 7 “tasting coupons which really didn’t matter; the exhibitors didn’t want them or know about them?giphy (5).gif
  • 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.giphy (6).gif
  • 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 have been a nightmare. I believe in second chances so will try again next year!

GFWS.jpg

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 cho…

Source: Chocolate Chip Cookies

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!

Processed with VSCO with c1 preset
 

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.

Processed with VSCO with f2 preset
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
Why did the mushroom get invited to the party?

Why did the mushroom get invited to the party?

Coz he’s a FUNGI! (forgive me :-/)

It has been ridiculously cold guys, I don’t know anymore… global warming is real.

I was saying we don’t have autumn and spring anymore, its either crazy hot or freakishly cold. My windscreen was frozen the other day; my FIRST time!

I made mushroom soup last night, it was extremely good, hearty and flippin’ easy…

Soup is too easy to make and you can literally use any vegetable or a combination of vegetables. Claud always brags about my soup, he’s a health nut so enjoys his fruit and veggies (ssshhhh don’t mention the cream)

Ingredients:

  • 500 grams chopped mushrooms –any kind, I used a mixed mushrooms pack
  • 2 chopped leeks
  • 1 chilly (optional)
  • 1 diced onion
  • 2 diced cloves garlic or three or four, you know garlic is always welcome especially with mushrooms
  • 2 stalks of thyme
  • 500ml vegetable stock
  • ½ cup cream
  • Salt + pepper

As an accompaniment to the soup, I reserved some of the fried mushrooms, onions, leeks and garlic, put it between two slices of bread with grated Parmesan and grilled. Was nom nom nom x 10 000.

Parmesan is expensive but I bought it about a month and a half ago so it really lasts a long time which makes it worth it. I’m sure mozzarella will give you the same amount of yumminess but you know me trying to impress you guys!

Method:

In a pot heat, some oil and butter until the butter has melted.

Add onions, leeks, garlic and the chilli and fry until the onions are translucent.

Add mushrooms, and fry for about 10 – 12 minutes, mushrooms release quite a bit of moisture so they take some time.

You can then add the stock and thyme and simmer for about 10 – 15 minutes, stirring occasionally.

Transfer the mixture to a blender and blend until all is combined and there are no more mushroom bits.

If you prefer a chunky soup then you can blend half the mixture and leave some of the chopped mushrooms whole.

Once done, transfer back to the heat and add cream, salt and pepper. Allow the mixture to simmer for another 5 mins and you’re done!

Check the seasoning of the soup and adjust to your liking.

Serve with the mushroom and cheese sandwich. After this meal, their won’t be mushroom for anything else (OK I’m done with these lame jokes)

20160707_223917

PS: I only cook for 2 people but if you have a bigger family add more mushrooms, stock and cream.

PPS: If you know of a way to make this recipe even better, please let me know in the comments below.

Have a super dee duper weekend folks

x