Hot Cross Buns are as synonymous with Easter as Fruit Mince Pies are with Christmas. I cannot imagine Easter Weekend without them! Be sure to also try the recipe for Hot Cross Pain Au Chocolat, an Easter-themed pastry.
This recipe is a cross (excuse the pun!) between a Hot Cross Bun and the popular French pastry, pain au chocolat, which is made with yeast-leavened dough and filled with chocolate. “Pain au chocolat” literally means chocolate bread.
Recipes for using ripe bananas are uncountable! This one stands out as quick to make and offers health benefits with added Brazil nuts, light olive or favourite vegetable oil and reduced sugar. Serve as is or with yoghurt or Ricotta cheese. Continue reading Brazil Nut Banana Cake
No-bake, soft, yet crunchy bars with a perfect balance of protein, carbs and healthy fat to provide fibre, goodness and sustained energy for all the active members of your family! Continue reading Oat & Almond Snack Bars
Don’t shun biscuits as “should not have” treats! Biscuits are not only tempting – they can play a part to provide essential daily nutrients and fibre. These biscuits can occasionally stand in to replace breakfast cereal and make ideal snacks for travelling! Continue reading Spicy Oat & Cranberry Biscuits
Finding out how to utilise tamarillos when in season is worth doing! Tamarillo, also known as tree tomatoes, can grow to about two meters tall with clusters of fruit that slowly ripen to a deep red. The taste can be described as “unusual and interesting – even as “an acquired taste”. See the image below. The unique tropical flavour which reminds of a mix between passion fruit and guava and a hint of other fruits, turns a cheesecake into a sublime dessert or tea time treat. Continue reading Tamarillo Cheesecake
When I first came across the Woolworths Basil & Sun-dried Tomato Feta cheese, I just had to include it in this Festive Season-themed newsletter. Here it is covered in dill. Serve with crackers or freshly baked bread or as a center piece for a salad platter. Continue reading Feta Cheese Log
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!
Baked paté as good as it gets! Serve warm as a nutritious light meal with mashed potato and steamed vegetables or snack-style, either warm or cold, with favourite pickles or pickled vegetables, sweet chilli sauce and olives. Be sure to also try Carolié’s Chicken Liver Pâté With Bacon & Port.
This is a colourful and attractive rice dish with mixed peppers to serve as a perfect accompaniment to many meat dishes.
Lamb, dried fruit, nuts and … coffee – a flavour combination that will give you a taste of Morocco like no other!
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
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
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)
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.
A true South African delicacy – crisp plaited pastries filled with a sweet aromatic syrup. They are uncomplicated to serve at tea time or as a dessert – it is the perfect finger food!
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.
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
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)
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!