Posted on

Chicken Liver Pâté With Bacon & Port

Pâté is a mixture of cooked ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine, brandy or cognac.  Pâté can be served either hot or cold with crackers or crudité.  It can be served as an appetizer at a dinner party, or as a light lunch.  It takes less than a half-hour to prepare, and it will firm up in the fridge in a few hours. Simply transfer the mixture to a serving dish or individual containers or glass jars, cover and refrigerate.

Continue reading Chicken Liver Pâté With Bacon & Port
Posted on

Cajun-style Blackened Chicken & Salad Sandwich

This very contemporary way of serving a low-kilojoule chicken and salad sandwich would be ideally suited for a casual meal on the patio with friends and family.  Prepare an open sandwich for a light meal or a stacked sandwich for a more substantial feast.

Continue reading Cajun-style Blackened Chicken & Salad Sandwich
Posted on

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!

Continue reading Bee-sting Pastries
Posted on

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.

Continue reading Carolié de Koster (Carolié’s Culinaire)
Posted on

Hot Cross Buns

Fill your kitchen and your home during this Easter time with the spicy aroma of the very best home made Hot cross buns, made with real ground spices and baked with love for your family and friends!   One of the highlights on the calendar of worldwide annual baking traditions are these buns. A feeling of expectation arises when the pervasive spicy aroma of flavourful yeast-risen buns fill the air in many home kitchens.   Be sure to also try the recipe for Hot Cross Hybrid (Pain Au Chocolat), an Easter-themed pastry.

Continue reading Hot Cross Buns

Posted on

Fillets Of Venison With Juniper Berries

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

Posted on

Biscotti

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!

Continue reading Biscotti

Posted on

Mashed Potatoes With Variations

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.

Continue reading Mashed Potatoes With Variations

Posted on

Cooked Marinade

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.

Continue reading Cooked Marinade

Posted on

Fun With Phylllo

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.

Continue reading Fun With Phylllo

Posted on

Strawberry and Custard Phyllo Pastry Pie

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.

Continue reading Strawberry and Custard Phyllo Pastry Pie