Juniper berries pairs very well with venison. Read the post Juniper Berries for more info on this superfood. To improve the flavour and soften the meat, marinate it for several hours or for up to 3 days in the fridge or freezer before cooking. The Cooked Marinade used in this recipe is by Carolié de Koster from the Art of Cooking Recipe book p. 294. Be sure to also try the recipe for German Pot Roast (Sauerbraten). It is an authentic German dish that is flavoured with Juniper berries. Continue reading Fillets Of Venison With Juniper Berries
Every home should permanently have a jar of Biscotti in the kitchen! Best biscuits ever to nibble or dunk in coffee or as the Italians do, in sherry or wine! Thanks to the clever Italians!
New style biscotti are light, crisp and irresistible and have gained popularity worldwide! These Italian “biscuits” were traditionally hard and dry and to become palatable, they were dipped into dessert wine or after dinner cappuccino. Currently many delightful variations are made which can be nibbled on as is, at any time of the day! And best of all, they are not difficult to make at home!
This recipe for plain mashed potatoes makes the creamiest, fluffiest mashed potatoes imaginable. If possible, purchase floury potatoes especially suited for mashing – check that the other varieties are completely tender before attempting to mash them. Be sure to try the variations listed below for an interesting take on this popular starch staple.
A classic confection from Germany, known as “Bienenstich Kuchen”, turned into decorative pastries. The crunchy nutty caramel topping contrasts well with the rich and creamy custard filling!
According to Wikipedia: “the cake may have earned its name from its honey topping: according to one legend, a bee was attracted to the cake and the baker who invented the cake was stung”.
Prep time 30 minutes plus rising time Cook time ± 20 minutes Yields 24 small pastries
Pastry 1¾ cups (400 ml) cake flour
1 sachet instant yeast (8 to 10 g)
½ tsp (2.5 ml) salt
1/3 cup (75 ml) sugar
2/3 cups (175 ml) lukewarm milk
1/3 cup (85 ml / 75 g) butter
1 large egg
½ tsp (2.5 ml) vanilla essence
± ½ cup (125 ml) additional flour
Caramel and Nut Topping 1/3 cup (85 ml / 75 g) butter
1/3 cup (85 ml) cream
½ cup (125 ml) sugar
¼ cup (60 ml) honey or syrup
1 cup (250 ml / 100 g) sliced (flaked) almonds
1 tsp (5 ml) vanilla essence
Custard Filling 1/3 cup (75 ml) custard powder
2 Tbsp (30 ml) cornflour
1/3 cup (75 ml) sugar
good pinch salt
2 cups (500 ml) milk
1 cup (250 ml) cream (added after cooling)
Combine all the ingredients except the additional flour in a mixing bowl and beat well. Add sufficient of the extra flour to form a soft dough and knead only until smooth. Cover and allow to rise in a mildly warm spot until doubled (30 minutes).
While the dough is rising, prepare the custard for the filling. Combine all the ingredients except the cream in a large jug and microwave 3 minutes on High until the custard starts to thicken. Beat well and microwave until the very thick custard becomes bubbly. Beat well and allow to cool and refrigerate until quite cold before completing the filling with the added cream.
While dough is rising, also place all the ingredients for the topping into a small saucepan and stir over moderate heat until syrupy. Simmer the topping for 5 minutes and set aside to cool slightly before using.
Grease 24 cups of two medium size muffin tins with butter. Knead down the dough and divide into 24 portions (± golf ball size). Pinch off balls or roll into a strand and cut and adjust the portions until there are 24 even sized portions.
Place the balls into the muffin cups as you go and with the fingertips flatten the top. Allow to rise for 10 to 15 minutes until doubled.
While the dough is rising prepare the filling. custard and allow to cool. Place the ingredients for the topping into a small saucepan and bring to boil over moderate heat, stirring. Allow to simmer at least 5 minutes or until the mixture becomes syrupy. Cool to lukewarm.
Preheat the oven to 180ºC while the pastries are rising. With the fingertips, make a small hollow on top of the risen pastries and divide the topping between the pastries. Bake 18 – 20 minutes or until golden brown and firm. Cool a few minutes and remove to a cooling rack. Do not cool in the tins as the topping will harden and make them stick
To complete the filling, add the cream to the cold firm custard and beat with an electric beater or blend with a stick blender until completely smooth.
Cut the cold pastries in half horizontally and pipe or spread the custard filling over the base. Cover with the top layers and serve or refrigerate until required.
The recipe will make about 24 small pastries – if the balls are slightly larger and a few less pastries are made it will not matter at all.
The filled pastries will keep well if refrigerated for up to 4 days.
The baked pastries without custard filling freeze well to thaw and fill when required. To freeze half of the pastries and fill only half, cook half of the filling.
Recipe by Carolié de Koster from the Art Of Cooking Recipe Book p. 851.
To improve the flavour and soften the meat, marinate it for several hours or for up to 3 days in the fridge or freezer before pot-roasting, roasting, grilling or barbecuing. The marinade can be used for large joints, steaks or ribs and will be sufficient for up to 5 kg of meat. Use only glass bowls for marinating – metal bowls will react with the marinade, while plastic bowls absorb flavours and will become stained. The meat can be frozen in the marinade for several weeks, which has the added advantage that it is immediately ready for use after thawing. Be sure to try the recipe for Fillets Of Venison With Juniper Berries. Be sure to read the post Juniper Berries for more info on this superfood.
Phyllo pastry is such a versatile ingredient. It can be used for everything from snacks and appetizers to main dishes and impressive desserts! Phyllo pastry is made with flour, water and a small amount of oil or white vinegar. Phyllo-based pastries are made by layering many sheets of phyllo pastry brushed with olive oil or melted butter. The pastry is then filled, shaped and baked. The crisp texture of baked phyllo pastries is achieved by the extreme thinness of the dough and by brushing each sheet lightly with melted butter before using it. The butter helps keep the sheets from sticking together while the recipe bakes and produces separate fragile sheets of pastry.
Did you know? Phyllo pastry is first mentioned in the late 15th century when Baklava was made with 40 layers of pastry filled with nuts and soaked in a fragrant sweet syrup to commemorate the 40 days of the religious feast Lent.
Phyllo pastry is actually very easy to work with. There is therefore no reason to be intimidated by it. Most of the technique involved in working with phyllo pastry is in the assembly of phyllo pastry into a recipe. The good news is that unlike making other types of pastry, there is no science involved in working with phyllo pastry. You do not need to know the proper way to work the fat into the flour or how much liquid to add. And there is also no rolling involved. Easy peasy!
Here are just a few pointers to keep in mind:
Thaw phyllo pastry thoroughly. Thaw the pastry in the fridge overnight, and bring to room temperature (about 2 hours) before using. This will ensure that the sheets of pastry will separate easily, without sticking and tearing.
As soon as the sealed packet is opened, unroll and remove as many sheets of pastry as is required. Roll up, seal and refrigerate the rest of the pastry for later use or turn into squares and seal airtight and refrigerated for later use or turn into pastry cases and bake to uses within about one month. If not used immediately, place the sheets removed onto a dry cloth, cover with another dry and then only a damp cloth. Dampness in direct contact with the sheets will make it stick together. This method ensures that the pastry will remain soft and pliable without coming into contact with direct moisture. This practice applies for every recipe.
Phyllo pastry may be kept frozen in the home freezer for up to 3 months. To thaw, best results is obtained by leaving the frozen pastry in the refrigerator overnight and then one hour at room temperature. If pressed for time, thaw at room temperature for 3 – 4 hours at room temperature before using. If the sheets are even slightly frozen they will crack while unrolling and become useless or difficult to work with.
Whether sweet or savoury pastries are made, phyllo pastry is always brushed with melted butter or margarine and sometimes combined with sunflower or olive oil. Liquid margarine may also be used. Butter tends to brown quicker and should not be used for pastries which bake for a long time such as large rolls or those that are delicate such as Pastry Cases. Combine the butter with a little oil or use firm margarine instead. The amount of butter or margarine used in each recipe is difficult to determine exactly and a little more or less may be applied as preferred. Using a moderate amount of butter, margarine or oil has the added advantage that the pastry is much lower in kilojoules, compared to all other types of pastry.
The same recipe for filling and crust may be devised to make different shapes and sizes of products for instance the Greek Milk Tart can be made into a large tart or individual rolls by adjusting the method of filling and shaping. If a recipe is given for bundles it may also be turned into triangles. A little experimenting will lead to creating new phyllo treats.
To cut the pastry neatly into squares or strips it is advisable to fold the pastry, press down onto the fold line, unfold and cut through the fold line with a sharp smooth edged knife. Several sheets may be folded and cut simultaneously. Do not cut the pastry through the sides while folded – the edges will become untidy.
To facilitate easier and neater cutting of large tarts for instance Spanakopita or Baklava after baking, cut through the top layers of pastry only, before baking and right through once cooked. Alternatively, if the top layers are too crisp to slice neatly after baking, cover with a cloth for 10 minutes to allow the steam to soften them slightly.
If the filling or filling ingredients used are cold and relatively dry and firm the small pastries or large pies may be assembled beforehand and kept refrigerated up to a day before baking. This method will not be suitable for soft fillings or hot mixtures.
Always roll up the pastry lightly or layer without pressing down firmly onto the layers. Air trapped between the layers will ensure lightness and expansion during baking. If rolled too tightly the rolls will open or crack while baking.
Baking at the correct temperature is of great importance. Adjust the oven if it is inclined to bake too warm or too cold. Products baked in a too hot oven will crack and burst open and brown too soon or too much. If the oven is to cool, the pastry will not become as light as it should be and will dry out during baking.
Phyllo pastry does not take kindly to microwave cooking or reheating – it harms the texture of the pastry and should not be used unless it is a large pie that needs to be partly defrosted or one small little pastry which needs to be warmed quickly.
A pastry brush is an essential kitchen tool to have when working with phyllo pastry. Pastry brushes used to be made only with natural or nylon bristles similar to a paint brush, but modern pastry brushes has silicone bristles, which is recommended seeing that it does not retain the smell of ingredients like a nylon brush would.
Phyllo is one of my favourite ingredients to teach. Students are usually amazed at how easy it is to use and also at the versatility of this ingredient. If you are petrified to work with phyllo, or you would like to expand your culinary repertoire with a few new phyllo recipes, be sure to book a customised cooking lesson for where you specify what you would like to learn to make. The lessons take place in your own kitchen! I also do culinary demonstration and hands-on culinary sessions for groups – either at Cooking Up A Storm’s venue in Robindale, Randburg or at a venue of your choice. Please contact me for more details.
Be sure to check out the chapter on Phyllo Pastry in the Art Of Cooking recipe book. Below are photo’s of a few of recipes made from phyllo pastry created by Carolié de Koster.
This is a neat cheesecake, most suitable for serving in coffee shops or as an elegant dessert, sliced and served plain or surrounded by a fruit sauce or fresh fruit.
200 g ginger biscuits, crushed
2,5 ml ground cinnamon
butter (to grease the pan)
5 large eggs, separated
30 ml sugar
500 g smooth, plain cottage cheese100 g butter, melted
150 ml sugar
75 ml cornflour
75 ml cake flour
30 ml lemon juice (optional)
5 ml vanilla extract
Pre-heat the oven to 160 ℃.
Grease one large loaf tin (2 liter capacity) or two smaller loaf tins (19 cm x 9 cm x 5 cm) generously with butter.
Mix the crumbs and cinnamon and sprinkle into the tin(s). Shake to allow the crumbs to coat the sides evenly, then turn out the excess onto waxed paper and reserve for the top of the cake if preferred.
Beat the egg whites until just firm and gradually beat in the 30 ml sugar.
Add the egg yolks and beat lightly until combined.
Place all the remaining ingredients in a large bowl and beat very well for 3 to 4 minutes.
Add the beaten egg mixture and beat in gently fut thoroughly.
Pour the mixture into the tin(s) allowing at least 10 mm rising space.
Sprinkle the excess crumbs over the top, if preferred.
Bake for 50 minutes for the large loaf tin or 35 to 40 minutes for the smaller loaf tins, until set.
The cake should rise very gradually until set and rounded at the top.
If the cake rises to fast, turn down the oven temperature to 150 ℃.
When the cake is firm if tested in the centre with the fingertips, switch off the oven, open the door slightly and place a spoon in the door if necessary.
Allow to cool in the oven for 1 hour to prevent shrinkage and ensure the best texture.
Turn the cheesecake out onto a serving platter and serve while still slightly warm or cool, cover and refrigerate until required.
Recipe by Carolié de Koster for the Art Of Cooking Recipe Book p. 611.
A memorable fruity dessert with “lean” custard and a crispy and light deep filo pastry case! Strawberries are a top contender as far as Vitamin C goes – six to eight provide the needs for the day as well as fibre and “sweetness” without many kilojoules. Make the pastry shell in advance to have ready when the filling is made. Cool the custard before placing the strawberries on top and finishing off with the glaze.
Phyllo Pastry Pie Shell
6 sheets filo pastry
60 ml butter, melted
700 ml milk
60 ml cake flour
60 ml cornflour
10 ml custard powder
100 ml sugar
3 large egg yolks
5 ml vanilla essence
60 ml additional milk
3 large egg whites
± 400 g fresh strawberries, hulled and halved
250 ml red fruit juice (any favourite)
30 ml cornflour (Maizena)
Pre-heat the oven to 180ºC. Brush a 24 cm loose bottom baking tin or deep pie dish with butter.
Place 3 sheets of pastry onto the work surface, brush with butter and cover with the next three sheets to lie exactly on top of the first to make a perfect double layer.
Brush one double layer with butter and place the next two double layers star-shaped on top, brushing in between.
Lift up the layers, place into the greased tin or dish and press gently into the dish to shape and create a frilly edged pastry case.
Bake the filo shell about 6 minutes watching it constantly until a pale golden colour is reached.
Cool a few minutes, lift out and place onto a serving plate – ready for the filling!
Pour the first measure of milk into a large jug or bowl suitable to use in the microwave and microwave 4 minutes on High to bring it almost to boiling point.
Combine the dry ingredients, egg yolks and vanilla with the additional milk and stir into the warm milk. Microwave on High for 3 minutes, beat well with a whisk and microwave 1 minute at a time, beating in between until bubbly, smooth and thickened.
Beat the egg whites until soft peaks form and fold into the thickened mixture until evenly combined.
Microwave 2 minutes more, beat lightly and pour into the baked pie shell. Allow to cool.
Arrange the strawberries decoratively on top of the firm cooled custard.
Mix the cornflour and red juice in a jug and microwave on High for 2 minutes.
Beat well and microwave until thickened and transparent.
Cool a few minutes and spoon over the strawberries.
Refrigerate the pie at least one hour before cutting and serving.
Recipe by Carolie de Koster. There is a whole chapter on Phyllo Pastry in the Art Of Cooking Recipe book. Be sure to check it out!
An extraordinary light and attractive cold dish to make with cooked chicken or turkey. Use one large ring mould or loaf-shaped dish with at least 1,5 litres capacity or 6 to 8 x 200 ml or 10 to 12 125 ml moulds.
15 g butter
30 ml cake flour
10 ml medium curry powder5 ml chicken stock powder
400 ml water
25 ml gelatine
100 ml water (to mix with gelatine)
500 g (750 ml) cooked chicken or turkey, finely diced
50 ml spring onion, finely sliced
100 ml mayonnaise
200 ml cream, stiffly beaten
salt & freshly ground black pepper to taste
Garnish Mixed varieties of lettuce or salad garnishes
Melt together the butter and cake flour and stir in the curry powder, chicken stock powder and water.
Bring to a boil, stirring with a whisk, until smooth and thickened and simmer for 2 minutes more.
Place the gelatine in a suitable container, cover with the 100 ml water and microwave on MEDIUM for 30 seconds or until melted. Stir into the curry sauce, cool and refrigerate until the mixture starts to set.
Stir in the chicken or turkey, spring onion and mayonnaise, fold in the cream and season to taste.
Grease the mould(s) with oil or non-stick cooking spray and divide the mixture between the small moulds or pour into the large mould.
Refrigerate for at least an hour or until completely set.
Turn out onto a large platter or individual plates and garnish with lettuce and salad garnishes as preferred.
Serve with wholewheat bread or crisp bread rolls with butter.
The chicken may be substituted with leftover cooked turkey.
Recipe by Carolié de Koster for the Art Of Cooking Recipe Book p. 41.
Baked patés are classic and ideal to add to the menu for festive summer meals! They are less complicated to prepare than it seems, rich in goodness and flavour, has an appealing slightly coarser texture and is easy to slice for serving.
Prep time 30 minutes
Cook time 1¼ hours
* The bacon is good but optional – the pate may be baked without lining the dish with bacon or adding bacon to the mixture.
* Home made pickled vegetables (see recipe) compliment the liver pate perfectly!
250 g rindless streaky bacon (to line the baking dish or tin)
500 g calf or ox liver
60 g butter 125 ml cake flour
625 ml milk
125 g additional rindless streaky bacon, coarsely chopped
1 large onion, coarsely chopped
1 clove garlic, chopped
1 stalk celery, coarsely chopped
5 ml salt
2.5 ml ground black pepper
2.5 ml mixed dried herbs or 15 ml fresh herbs, finely chopped
pinch each ground cloves, coriander and nutmeg
30 ml tomato sauce
30 ml sherry or brandy (optional)
2 large eggs
Salad ingredients including mixed varieties of lettuce, chopped parsley, sliced or cocktail tomatoes and spring onion
Line a 1.5 litre loaf shaped dish or baking tin with lightweight aluminium foil and line with the 250 g streaky bacon.
Preheat the oven to 160 °C
Remove membrane, ducts and gristle from the liver and cut into small portions.
Melt together the butter and flour in a saucepan and stir in the milk.
Bring to boil, stirring with a whisk until smooth and thickened.
Place the chopped bacon in a large shallow saucepan and cook and stir for 5 minutes.
Add the liver, onion, garlic or garlic and herb seasoning and celery and cook 5 minutes more, stirring from time to time liver firms up and is just cooked.
Add the liver mixture and all the remaining ingredients to the white sauce and process in a food processor or with a stick blender until quite smooth.
Pour the mixture into the bacon lined dish. Stand the dish or tin in a pan with sufficient water to come halfway up the side and bake about 1¼ hours or until firm and set.
Cool, cover and refrigerate the baked pate at least 2 hours before loosening and turning out onto a platter.
Garnish decoratively as preferred and serve sliced as explained above. Serve with Pickled Vegetables if preferred.
Recipe by Carolié de Koster for the Art Of Cooking Recipe Book p. 27.
Rich and creamy caramel-flavoured home-made ice-cream turned into a special occasion or festive treat with toasted almonds and cherries. If time does not allow to make the ice-cream from scratch, you can certainly use 2 liter good quality shop-bought ice-cream.
250 ml white sugar
125 ml water
25 ml custard powder
125 ml milk
3 large eggs
100 g red glace cherries, quartered
100 g flaked almonds, lightly toasted
2,5 ml almond essence
750 ml cream
Place the sugar and water in a small saucepan and stir over a moderate heat until the sugar has melted.
Turn up the heat, boil the syrup without stirring until golden brown and remove from the heat.
Blend the custard powder, milk and eggs and add the syrup, beating well with a whisk, until evenly combined. Return to the saucepan and cook over moderate heat, stirring continuously, until the sauce starts to boil and thicken – do not be concerned if the mixture seems a bit curdled at any stage but continue beating vigorously until it becomes smooth and thickened. Refrigerate until quite cold.
Add the cherries, almonds, almond essence and salt and mix well.
Beat the cream until thick and fold the mixtures together until evenly combined.
Pour into a loaf tin and freeze for at least 6 to 8 hours or overnight until solidly frozen.
Loosen the sides carefully and turn out the frozen loaf. If necessary, wipe over the base of the tin with a cloth dipped in boiling water to release the loaf, and freeze again.
When ready to serve, dust the top with cocoa powder, place on a serving platter and slice.
Recipe by Carolié de Koster for the Art Of Cooking Recipe Book p. 543.
Place all the ingredients in the bowl of a stand mixer fitted with the batter hook. Mix until the dough holds together.
Bake for 10 minutes until the biscuits have spread out slightly and are just firm.
Cool the biscuits on the baking trays until firm and transfer to a cooling rack to cool completely.
To make the chocolate filling, break the chocolate into a bowl and place over the steam of simmering water to melt or cover and microwave on MEDIUM for 1 to 2 minutes or until completely soft if tested with the tip of a teaspoon.
Sandwich the cookies together with the chocolate and place on a cooling rack until completely set.
30 sandwiched biscuits.
Recipe by Carolié de Koster, Art of Cooking recipe book, p. 735.
Turkey cooked in a marinade or basting sauce produces a mouth watering result – the exterior has a golden sheen while the flavour of the marinade penetrates and softens the meat. The turkey can be roasted whole or halved and the two sides placed flat in large shallow roasting pan and covered with foil. Please note that stuffing the turkey is not recommended for this recipe.
125 ml pineapple juice
125 ml apricot juice
1 small onion, finely chopped
75 ml brown sugar (Treacle, Demerera)
5 ml chicken stock powder
5 ml salt
pinch ground cloves
pinch ground ginger
pinch dried thyme
1 cinnamon stick
2.5 ml soy sauce
Combine the ingredients for the marinade in a small saucepan and bring it to a boil.
Simmer gently for 5 minutes.
Trim the whole turkey, removing the wing tips and excess fat and skin.
Place the turkey in a large roasting bag and place it in a roasting tin.
Add the marinade to the roasting bag and seal the roasting bag with the tie strip.
Pierce a small whole in the bag close to the tie strip and the turkey for 3 hours at 160 ° C or until the turkey is golden brown and tender.
Hold the roasting bag at the tie strip and turn the turkey a few times during cooking to allow the marinade to baste the turkey.
When the turkey is done, remove from the oven and and allow to stand in the bag for a while.
To prepare the garnish, place the apricots and pineapples on a baking tray and brush with melted butter. Grill for a few minutes until lightly browned.
Place the cooked turkey on a serving platter, surround with the grilled fruit and garnish with fresh herbs.
Serve with savoury rice, deep fried potatoes or potato croquettes.
Recipe by Carolié de Koster for the Art Of Cooking Recipe Book p. 327.
To roast the turkey until brown and crispy out of the roasting bag, carefully tear open the bag and remove the turkey. Reserve the marinade and return the turkey to the roasting pan. Increase the oven temperature to 200 ° C and roast for 15 minutes on each side or until the turkey is golden brown and crispy.
To make gravy from the marinade, transfer 50 ml cake flour to a small saucepan. Add a little of the marinade to the saucepan and make a paste using a spatula to prevent lumps. Add the rest of the liquid and mix well. Bring the mixture to the boil while stirring and cook until the sauce has thickened. Taste the gravy and adjust the seasoning if necessary, i.e. add a bit more salt or soy sauce. Transfer the gravy to a gravy boat and set aside to cool down.
To get rid of the excess fat in the gravy, set the gravy boat aside to cool completely. Cover with cling wrap and place the gravy boat in the freezer for about 30 to 40 minutes or until a layer of fat has formed on top of the gravy. Use a tablespoon and scoop the fat off. Cover the gravy with cling wrap and refrigerate until ready to reheat.
Apart from the typical sheets, one also gets phyllo pastry which has been shredded to resemble vermicelli and which is called Kataifi. Kataifi is not readily available, but may be found in specialised shops or bought from Greek confectioners.
Be sure to also try the recipe for authentic Kataifi.
Phyllo Pastry Crust
250 g phyllo pastry (7 to 8 sheets)
60 g butter, melted
Nut & Kataifi Filling
125 g kataifi
100 g walnuts and/or almonds, coarsely chopped
60 ml sugar
5 ml ground cinnamon
60 g butter, melted
200 ml sugar
200 ml water15 ml lemon juice
15 ml brandy or rosewater
1 cinnamon stick or 2 ml allspice
3 whole cloves
Place the kataifi, nuts, sugar and cinnamon in a mixing bowl and toss with a fork to combine.
Add the melted butter and toss well until evenly moistened. Work in the butter with the fingertips if necessary.
Fold the sheets of phyllo pastry in half, unfold and cut through the fold line. Stack the wide strips and cover with a cloth. Brush each strip with melted butter and sprinkle evenly with a thick layer of filling.
Roll each strip of pastry into a cylinder, allowing the filling to extend a little at the sides and place the rolls side by side on a baking tray lined with a Wizbake baking sheet.
Bake at 180 ℃ for 15 minutes or until light golden brown.
In the meantime, combine the ingredients for the syrup and bring to the boil.
Reduce the heat and simmer gently for 10 minutes.
Pour the warm syrup over the baked rolls and allow to cool.
Leave the rolls to stand for at least an hour until all the syrup has been absorbed and served cold.
Recipe by Carolié de Koster for the Art Of Cooking Recipe Book p. 798.
This is an excellent recipes which may end the search for a light and flavourful tart with a thick and creamy filling and paper thin crust! Serve slightly warm or cold. Be sure to also try Carolié’s easy Quick Baked Milk Tart, which is a crustless version of this South African favourite.
Quick Sweet Pie Crust
250 ml cake flour
1 ml salt
2,5 ml baking powder
30 ml sugar
80 g butter
1 large egg
200 ml cake flour
2 ml salt
1 liter milk
1 cinnamon stick
60 g butter
125 ml sugar
2.5 ml vanilla essence
4 large eggs, separated
5 ml baking powder
Preheat the oven to 200 °C and grease a large pie dish (26 cm x 5 cm) or 28 cm x 3 cm or two smaller pie plates (22 cm x 2.5 cm with non-stick cooking spray.
Place the ingredients for the crust in a bowl and mix by hand until a smooth, soft dough is formed.
If using two small pie dishes, divide the pastry in half and press the pastry into the two smaller dishes. If using a medium or large pie dish, press the pastry onto the base and up the sides of the dish. Refrigerate the dish(es) while you prepare the filling.
To make the filling, heat 750 ml of the milk with the cinnamon stick to boiling point.
Mix the remainder of the milk with the cake flour to form a smooth paste.
When the milk starts to boil,mix a little of the hot milk with the paste and return to the saucepan.
Bring it to a boil over moderate heat while stirring with a wire whisk until a smooth thick sauce is obtained and simmer gently for 2 minutes. Remove from heat and beat in the salt, butter, sugar and flavouring.
Beat the egg yolks, beat in a little of the hot sauce, return to the saucepan, mix well and allow to cool – do not cook any further, the eggs should cook and set in the oven.
Beat in the baking powder.
Beat the egg whites until soft peaks form, add to the cooled sauce and mix gently until evenly blended.
Divide the filling evenly between the two dishes or pour it into the medium or large dish. Do not overfill the dishes!
Sprinkle with a little ground cinnamon.
Bake the milk tart for about 12 minutes for the small pie dishes and 15 to 18 minutes for the large tart or until set, well-risen and a golden colour. It should not be completely set.
Switch off the oven, place a wooden spoon in the oven door and leave the tart(s) in the oven for a further 10 minutes to cool and set gradually.
Allow to cool and set before cutting into wedges.
Recipe by Carolié de Koster from the Art Of Cooking Recipe book p. 650
This is one of those simple yet satisfying dishes which can be made over and over again. Serve as is with salad as a light meal or as a side dish with braaied meat, etc.
750 g potatoes 375 ml water 30 g butter 125 ml milk or cream salt and white pepper
50 g butter 1 large onion, finely chopped
750 g boneless skinless hake fillets, diced 3 hardboiled eggs, peeled and sliced 5 ml salt freshly ground black pepper
30 ml chopped parsley
Cheese Sauce 30 g butter
30 ml cake flour
300 ml milk
100 g /250 ml grated Cheddar cheese salt and white pepper
garlic and herb seasoning
Peel and dice the potatoes, place in a saucepan and with the water and bring to the boil.
Reduce heat, cover and simmer gently until the potatoes are completely tender and dry.
Mash very well with a potato masher and beat in the milk, butter, salt and pepper.
Meanwhile, place the butter and onion in a saucepan and stir-fry gently for 5 minutes.
Add the fish and stir-fry for a further 5 minutes, stirring from time to time.
Spoon the mixture into an ovenproof dish of a suitable size, sprinkle with salt, pepper and half of the parsley and cover with the sliced egg and mashed potato.
Smooth evenly and set aside while making the cheese sauce.
Melt the butter and flour, remove from the heat and stir in the milk. Bring to the boil, beating with a whisk, until a smooth sauce is formed.
Beat in the cheese and seasoning and pour over the potato layer.
Bake at 180 °C for about 20 minutes or until bubbly and golden on top.
Sprinkle with the remaining parsley and serve with salad or vegetables.
Top with a little extra cheese and black pepper and bake about 20 minutes or until browned on top.
6 to 8 servings.
replace the hake with haddock
for a luxury pie, add about 200 g peeled and deveined prawns to the fish before stir-frying, or cooked, peeled prawns before covering with the sliced egg.
Recipe by Carolié de Koster from the Art of Cooking recipe book p. 162.
Apart from adding health benefits and improving the flavour and appearance of cold food, the bright colours, sweet and sour taste and crispy texture compliments almost any summer’s meal.
Prep time 30 minutes + 12 – 24 hours in brine before cooking
Cook time 10 minutes
Yields ± 6 cups pickles
Pickles are good with wholegrain bread and Ricotta or other cheese or may be chopped and blended with mayonnaise for a tangy sauce for fish, ham or cold sliced roast beef or chicken.
Neat bottles of pickles make excellent festive gifts! To store on the shelf, make sure jars and lids are sterilised, bottles filled to the rim and lids sealed securely.6 – 8 baby carrots, peeled or
2 – 3 medium carrots, peeled and sliced or cut into julienne strips
6 – 8 tiny pickling onions, peeled
1 green capsicum (green pepper), seeded and cut into strips
1 red capsicum (red pepper), seeded and cut into strips
4 celery stalks, cut into sections
½ young cauliflower, broken into small florets
½ English cucumber, cut into strips
¼ cup (60 ml) salt
± 1 litre water
2 cups (500 ml) white or white balsamic vinegar
¼ tsp (1 ml) whole black peppercorns
½ cup (125 ml) sugar
½ tsp (2.5 ml) pickling spice (optional)
2- 3 bay leaves
1 red chilli, stem removed (optional)
1 green chilli, stem removed (optional)
Place the prepared vegetables into a large glass jar or plastic container and add the salt and sufficient water to cover. Stir to allow the salt to dissolve. Cover and refrigerate 12 or up to 24 hours. Drain in a colander and rinse with clear water.
Combine the ingredients for the pickling liquid in a saucepan, bring to boil and simmer 5 minutes. Add the vegetables and bring to boil. Remove from heat. 3. Spoon the vegetables into one large or several small screw top glass jars. Cover with the pickling liquid, seal, allow to cool and refrigerate as long as required.
Recipe by Carolié de Koster from the Art Of Cooking p. 488.