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Spaghetti With Bolognaise Sauce

This versatile sauce can be served as Spaghetti Bolognaise or to make Lasagne.  It is one of the most popular Italian pasta dishes.  Did you know that the Italians traditionally serve bolognaise sauce with larger pastas such as tagliatelle, tortellini or gnocchi, but never with spaghetti! The thicker pastas are able to hold the chunky sauce easier.  See the image below.

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Home-made Glazed Doughnuts

Who does not love doughnuts? These days it is popular to have a stack of douhgnuts instead of a birthday cake. Better yet, a doughnut wall to celebrate a birthday, wedding, etc.! Making doughnuts at home can easily be done with a few inexpensive ingredients. Once you’ve made these doughnuts, I guarantee your family will be requesting them on a regular basis. See the video I loaded on my Facebook page on how to glaze the doughnuts. In the video I use the dipping method. The glaze can also be drizzled over the doughnuts. Sprinkle with your favourite sprinkles or leave plain.

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Ring Doughnuts

A doughnut is a type of dough confectionery that is fried in oil. The two most common types of doughnuts are the ring doughnut, which has a hole in the center for the oil to bubble through to ensure even cooking, and the filled doughnut, which is fried and then injected with a sweet filling such as jam or cream. See my post for Home-made Glazed Doughnuts for step-by-step photo’s. I also loaded a video on how to glaze the doughnuts on my Facebook page.

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Bee-sting Pastries

The Beesting Cake (see image at the bottom of this post) has its origins in Germany.  It is said that the cake is called “bee sting” as it is thought that a bee was attracted to the honey topping on the cake, and that the baker who invented the cake was stung.   This popular German confection, aka Bienenstich Cake, can also be made as individual pastries (photo and recipe by Carolie de Koster). Also check out my recipe for Beesting Buns. They are a great alternative if you are craving Crispy Creme!

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Bee-sting Danishes

These Danish-looking pastries are another variation of the Bee-sting Cake. Just use the leftover sweet dough, custard filling and caramel and nut topping as per the recipe for Bee-sting Pastries. This shape is called Spandauer. Apparently the name comes from the fact that there was a prison located in Spandau, Berlin. Just like prisoners were trapped in the prison, the pastry rim ‘traps’ the custard on the inside.

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Tartufo (Dark Chocolate Ice-cream)

The rainy weather in Johannesburg at the moment is probably not ideal for ice-cream eating, but make it so long for when the sun comes out! It only has 4 ingredients, and you do not need an ice-cream maker to make it!   After tasting Tartufo at Bar Tre Scalini in Rome in 2005, I have been trying to recreate this delicious dark chocolate ice-cream.  Tartufo (tahr-too-foh) means “truffle” in Italian.  Not that this ice-cream tastes or smells like truffles (thank goodness!).  

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Beetroot Souffle

Souffle is one of my all time favourite dishes. Mainly due to its versatility. It can be served as a starter, light meal or a dessert. You also don’t need fancy or expensive ingredients – just use what you have at hand to whip up a variety of sweet and savoury variations. It is also great for utilizing leftovers! I used 50% milk and 50% pickled beetroot juice to get this amazing colour. See my Facebook page for a video on how to fold the egg white into the white (or should I say pink?) sauce.

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Carolié de Koster (Carolié’s Culinaire)

Carolié de Koster is a dietician, food consultant, cookery teacher and author of a variety of recipe books of which Art of Cooking is the prima donna.  She operates under the name Carolié’s Culinaire (previously Foodlink) which incorparates all activities linked to food. Her objective has always been to assist those involved with food preparation to increase skills and efficiency, build confidence and acquire knowledge. Carolié has been a source of inspiration for thousands of people for close to 40 years, whether through her cooking demonstrations, consulting services or recipe books.

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Pear & Chocolate Puff Pastry Parcel

This is one of my all time favourite desserts.  See the recipe for Chicken Puff Pastry Parcel for a savoury version of this recipe as well as step-by-step photo’s.

1 x 800 g tin pear halves, chopped
5 ml cinnamon
50 ml treacle or muscovado sugar
100 g Lindt dark couverture chocolate
500 g puff pastry, defrosted overnight
1 large egg, beaten

To serve
creme fraiche or fresh cream

  1. Combine the pears, cinnamon, sugar and chocolate in a mixing bowl and set it aside.
  2. Roll out the pastry on a Wizbake sheet to a large rectangle, about 35 cm x 25 cm.  
  3. Pre-heat the oven to 200 º C.
  4. Roll out the pastry on a large sheet of baking paper, to a large rectangle, about 30 cm x 40 cm.
  5. Use a butter knife or spatula and mark a line down the length of the pastry to get a middle line.
  6. Mark a line to the left and the right of the middle line as well.
  7. Cut the pastry sides diagonally in strips, cutting up to the lines at 2 cm intervals.  
  8. Cut away the triangles that will form in the four corners of the rectangle and set it aside. You might need it later to do patchwork!
  9. Spoon the filling onto the middle section of the pastry, leaving at least a 2 cm margin on each short side of the pastry.
  10. Fold the end pieces on the short sides of the pastry over the filling.
  11. Carefully lift the top strip of the pastry vfrom the right hand side and gently pull it across over the filling.
  12. Do the same with the top pastry strip on the left hand side.
  13. Cross the pastry strips over the filling alternating from each side so that the filling is covered with pastry.
  14. Use the leftover pastry and create a rope of sorts and place down the middle of the pastry parcel.
  15. Use a pastry brush and brush the pastry all over with the egg.
  16. Slide a baking tray under the baking paper and bake the parcel for 25 minutes until the pastry is golden and crisp.
  17. Slide the parcel onto a work surface and let it cool for a few minutes.
  18. Transfer the parcel to a serving platter with the help of 2 egg lifters.
  19. erve with creme fraiche or fresh cream.

6 servings.

Notes

  • I crumbled the leftovers of the No-bake Brownies and added it to the filling before enclosing it in the pastry (see the photo below).
  • Substitute the pear with tinned apple.
  • Substitute the pear with about 4 medium pears or apples that has been peeled, chopped and cooked in 125 ml water until soft.