Previous recipe books
Cape Made Kitchen 2 01 9
taste the alternatives recipe book
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● Hospitality Management ● Event Management ●Hospitality Education
Cape Made Kitchen 2 019
taste the alternatives recipe book
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Recipes developed by The Private Hotel School (TPHS)
UNWRAP A FEAST OF EXPERIENCES! Published by Agri Connect (Pty) Ltd, 2019 www.agriconnect.co.za Editor: Michelle de Lange Production manager: Henk Odendaal Copy editor: Sue Cato Design: Michélle van der Walt Photography: Andrew Gorman (A Gorman Photography) Food production and styling by TPHS team: Chané Loubser, Wil-Marie Mans, Chanel Olfsen, Logan Leisse Photograph styling by Arie van Ravenswaay Printed and bound by ABC Press, Cape Town
Capsicum ad
Foreword
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JOHAN EHLERS, CHIEF EXECUTIVE OFFICER OF AGRI-EXPO The South African Cheese Festival, a platform created by Agri-Expo to promote the image of agriculture, celebrates a huge milestone this year – its 18th anniversary! One of the ever-innovating highlights of this event is the Cape Made Kitchen and the Cape Made: Taste the Alternatives exhibition, an initiative in partnership with the Western Cape Department of Agriculture that shines the spotlight on alternative products. The Cape Made recipe book showcases the diversity of these exceptional products and how they complement dairy, and more specifically cheese, the jewel in the crown of the South African Cheese Festival. This year, a back to basics theme also highlights bread as hero in the imaginative recipes developed by The Private Hotel School. This recipe book is the culmination of partnerships and individual commitments, and the total dedication of role players to add value to alternative crops, and small agricultural businesses. I thank everyone who contributed to this heart-warming example of cooperation between stakeholders. We value the support of our partners in creating a gateway for the public to experience the important role of agriculture in their everyday lives.
JOYENE ISAACS, HEAD OF THE WESTERN CAPE DEPARTMENT OF AGRICULTURE (WCDoA) Homestays or eat-at-home trends are continuing in 2019, and so the unusual (or perhaps not so unusual) food pairings at the Cape Made Kitchen may well enhance the eating experiences of many citizens in the Western Cape, and further afield. The introduction of various grain options provides even more choices, besides the alternatives and cheese recipes. The combinations are endless and it is important to understand that the supply of such products comes from hard-working farmers and agriprocessors. We should ensure that the required value chains of these products remain intact and are protected. The really good story about alternatives is actually linked to the plans for adaptation to climate change, and last year the link to water highlighted the Western Cape’s vulnerability to weather, at its harshest. So when you savour burst of flavour, the explosion of colour, the unusual flavour combinations, visually and in your mouths, know that the food comes from the farmers and the recipes from the creative chefs … to craft agriculture for all of us. This initiative is about better together, forever!
Join us at the 18th South African Cheese Festival to unwrap a whole feast of experiences!
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ANTON RABE, EXECUTIVE DIRECTOR OF HORTGRO Hortgro regards the viable establishment and development of the range of alternative crops within its fold as an important focus area, and will continue to provide costeffective support services to these industries. The principles of user-pay accountability, and clear responsibilities and reporting lines, underpin decision-making and operational processes. The development of stable industry structures for these crops with transparent and focused governance, industryfunded projects, and programmes, as well as efficient and dedicated capacity and systems to support these industries, therefore remain high priority areas guided by the experience and expertise created by the traditional deciduous fruit crops. As a horticulture group, we all benefit if we can ensure continued compliance with the range of very discerning international markets, which requires peace of mind relating to food safety, environmental and ethical trade issues, traceability, and origin of the product. Shortcuts and lack of knowledge and expertise could lead to unnecessary non-compliances, which will be to the detriment of “Product of South Africa” with the resultant negative impact on all products, the country at large, and the Western Cape in particular. The continued investment by the Western Cape Department of Agriculture, in partnership with the various alternative and traditional fruit crops within the Hortgro umbrella, is therefore vital for continued job creation, food security, stable and vibrant rural areas, economic development, and land reform, as well as exports and the resultant foreign exchange earnings. May this partnership continue for many more years to the benefit of the wide range of stakeholders dependant on unlocking of the huge potential that lurks on the horizon.
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DR CHRIS VAN DIJK, CHIEF EXECUTIVE OF THE MILK PRODUCERS’ ORGANISATION The adage “Cheese - milk's leap toward immortality” (Clinton Fadiman, 1904-1999) is not the first nor the last word about this versatile product. It is, however, a very good description of a product which we can celebrate at any time. Cheese seriously makes everything better — it is the glue that makes this world so delightful to live in, and without it everything would just be so dry and boring. The Milk Producers’ Organisation (MPO), representing the milk producers in the country, is proud to be involved again with this beautiful publication. Use the book to celebrate every day!
JANNIE DE VILLIERS, CHIEF EXECUTIVE OFFICER OF GRAIN SOUTH AFRICA
SUSINA JOOSTE, DIRECTOR OF THE PRIVATE HOTEL SCHOOL
They broke bread in their homes, and ate together with glad and sincere hearts – Acts 2:46.
Sustainable cooking has become the new favourite for home cooks and celebrity chefs alike. The inclusion of local ingredients and a curiosity to try out new and alternative crops are visible in the meals that we serve and the food that we eat every day. With this recipe booklet, the aim is not to develop extravagant dishes, but to show how simple it is to incorporate alternative crops, dairy, and bread and to serve value-added ‘dining-in’ meals.
Testimony to this scripture is the fond childhood memory of the smell and taste of freshly baked bread. It all starts with bread. Versatile as a quick snack, as a school lunch, as a comfort food fresh from the oven, as a base for dessert, and as a staple food for most South Africans, especially teenage boys. On the back of an extremely challenging season for wheat production, with local Western Cape environmental conditions in particular being unfavourable, the introduction of alternative crops becomes vital. With limited crop cultivation, alternative crops offer grain producers the opportunity to diversify their risk. The South African wheat market is not for the fainthearted farmer and although wheat production forms a very important part of the economy, the industry continuously strives to get closer to the point of becoming self-sufficient in terms of production. Grain South Africa committed itself, in partnerships, to develop a platform to address the challenge of an ever-decreasing area planted to wheat as it affects national food security. Ultimately, you and I, as end-users, remain vital and bread remains the official staple food in our country. Grain South Africa is proud to be associated with initiatives like these. Initiatives such as these will go a long way to re-introduce this versatile and all-time favourite staple across all income groups, because with sincere hearts, farmers feed life!
RECIPE BOOK
The Private Hotel School is privileged and grateful to be part of the South African Cheese Festival, and especially look forward to our culinary arts, hospitality, and events management students receiving first-hand experience at this prestigious event. This priceless experience will help support them in building their future careers as hospitality professionals within our multidimensional industry. Our South African chefs and hospitality entrepreneurs are establishing themselves as world leaders and are setting the benchmark for back-tobasics and honest food. We would like to thank every partner, supplier, and entrepreneur contributing towards shaping the hospitality future. Join us in celebrating their creativity and tasting the alternatives.
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Foreword Alternative crops – the jewel in the agricultural basket Berries Red berry gazpacho Black cherry, biltong, and blue cheese tart Rooibos-infused berry and apple Bircher muesli Berry smoothie bowl
Breads Baguette Brioche hotdog rolls Smoked cornbread Cheese biscuits with feta mousse and blushed thyme tomatoes Traditional mosbolletjies Potbrood with mixed sunflower seeds
Figs, guavas, and persimmons Fresh fig compote Persimmon cheesecake with walnut crust Persimmon and butternut chutney How to make baked Alaska > Chocolate olive oil cake > Preserved fig ice cream > Italian meringue > Baked Alaska
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contents c ape made kit c h e n 2019
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Lemon and almond shortbread with whipped blue cheese and fresh figs Guava tarte Tatin
Pomegranates, prunes, and olives Pork and prune sausage Layered prune cake Moroccan meatballs in tomato sauce, served with couscous White bean salad Wholewheat olive bread Olive jam Double baked parmesan, olive, and anchovy soufflĂŠ
Rooibos, honey, and nuts Rooibos and coconut malva pudding Pear, brie, and honey quesadillas Phyllo cigars Burnt honey nougat Doughnuts filled with nut butter White chocolate, honey, and nut truffles Honeycomb granola RECIPE BOOK
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Alternative crops – the jewel in the agricultural basket
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Have you ever enjoyed a perfect berry, a shining red cherry, the aroma of a guava, an olive in a fresh salad, a cup of rooibos or honey bush tea on your stoep, nuts at a cocktail event, or a pomegranate cut in half with its red jewels inside? These are some of the examples of alternative crops and this recipe book has been specially developed by young chefs at The Private Hotel School in Stellenbosch to showcase these crops and related products in easy, “let us do it at home” recipes. Alternative, smaller crops have high market value and open up the opportunities for job creation and economic growth due to their labour-intensive nature and often much sought after position in the market place. Some of these crops also fill an important space in the agricultural sector with the increasing challenges of climate change. Alternative crops are mostly water-smart and would be the perfect match for the drier (and even drought) conditions in the Western Cape and the rest of South Africa. Alternative crops could also secure specific (and often new) markets nationally, regionally, and internationally, and increased exports will undoubtedly ensure economic wealth and job creation in the agricultural sector.
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The Western Cape Department of Agriculture (‘the department’) has supported the research needs of the alternative crops industry over the past five years with close to 9,2 million rand from its Alternative Crops Funds, and the impact and outcomes have been significant. Projects supported range from growth and production studies, irrigation, pests and diseases, quality grading, phytosanitary requirements, chemical registrations, rootstocks, and new cultivars, to name a few. In addition, the department supports market access needs and the challenges of these industries, and also assists with on-farm support, especially to our new smallholder farmers. The Cape Made Pavilion and Cape Made Kitchen at the South African Cheese Festival 2019, brought to you by the partners set out in this recipe book, are two initiatives to showcase alternative crops and products. We sincerely hope that the demonstrations, and this recipe book in particular, will inspire you to include these exciting products in your shopping basket and cooking at home!
Dr. Ilse Trautmann Project leader Cape Made Kitchen WCDoA
Berries Cherries Figs Fynbos/Cape flora Guavas Honey Honey bush Rooibos Nuts Olives Prunes Persimmons Pomegranates
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berries
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Red berry gazpacho ingredients 500 g tomato, skinned and deseeded 1 garlic clove, minced 1 red pepper, seeds removed and chopped 500 g mixed red berries (fresh or frozen) olive oil 60 mℓ 100 g beetroot, skinned and grated 30 mℓ red wine vinegar salt and pepper
RECIPE BOOK
6 servings
Method Blend all the ingredients in a blender. Strain the mixture through a sieve. Refrigerate and serve cold with yoghurt or cream.
The strawberry is unusual in bearing its ‘seeds’ on the surface of the fruit; the seeds are actually miniature dry fruits, and the red fleshy part is the swollen base of the flower.
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Black cherry, biltong, and blue cheese tart
8 servings
ingredients CHEDDAR BISCUIT BASE 150 g butter, diced 150 g cake flour 150 g Cheddar, coarsely grated
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TART FILLING 250 mâ„“ cream 2 eggs 100 g blue cheese, cubed 100 g moist biltong, thinly sliced 100 g black cherries, pitted and halved (fresh or tinned)
Method
Cherries don’t improve once they have been harvested, so they must always be picked ‘ripe and ready’.
rocess the butter, cake flour, and cheese in a food P processor to combine, and then pulse for 1-2 minutes until the mixture comes together. Turn out onto a lightly floured surface, knead until smooth, form into a disc, and wrap in plastic wrap. Refrigerate to rest for 30 minutes. Roll out on a lightly floured surface to 5 mm thickness; press into a tart pan, and rest for a further 30 minutes. Preheat the oven to 180 °C. Whisk the cream and eggs, and keep to one side. Place the biltong and cheese in the Cheddar base, pour over the cream mixture, and lastly place the cherries on top. Bake for 20-30 minutes until the custard is set, and the base browned and fully cooked.
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Rooibos-infused berry and apple Bircher muesli
ingredients 180 mℓ milk 1-2 rooibos tea bags 150 g rolled oats 120 mℓ Greek yoghurt 1 Granny Smith apple, diced 100 g fresh berries, assorted honey (optional) 15 mℓ
Method
2 servings
Oats contain no glutenproducing proteins.
Bring the milk to a simmer, turn off the heat, and add the tea bags. Let the tea steep for a minimum of 5 minutes. Pour the warm rooibos-milk tea over the oats and refrigerate overnight. Fold the Greek yoghurt through the apples. Layer the oats, yoghurt, and berries in a glass jar and drizzle with honey.
Bircher muesli was developed by Swiss physician Maximilian Bircher-Brenner, for his patients as a convenient, but healthier alternative to instant cereals. The original recipe included fresh fruit, soaked oats, apple, and cinnamon. It is a convenient combination of protein, vitamins, and nutrients, including fibre, and does not require any preparation or cooking. A quick, simple, and healthy breakfast choice!
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Berry smoothie bowl
2 servings
ingredients 150 g assorted berries, frozen or fresh 2 bananas sliced 200 mℓ Greek yoghurt 125 mℓ milk 50 g flaked almonds, toasted 100 g fresh berries to top chia seeds 10 mℓ coconut shavings 10 mℓ
Method
The silver colour on blueberries is called ‘bloom’. Bloom acts as a natural barrier to seal in moisture within the blueberry.
lace the berries, banana slices, P yoghurt, and milk in a blender and puree until smooth. Pour into bowls. Top with fresh berries, nuts, seeds, and coconut.
The tiny hairs on raspberries are called ‘styles’. Styles are left over from the berry blossom and serve to protect the berry from damage. Styles are completely safe for consumption.
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BREADS
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Baguette
2 large baguettes
ingredients 1 sachet instant yeast 325 mâ„“ water, lukewarm 9 mâ„“ salt 500 g cake flour
RECIPE BOOK
Method ombine all the ingredients together, and let C the mixture rise overnight (12-14 hours), or until doubled in size. Punch down and shape the loaves, let them rise covered with floured plastic for another 1-2 hours, or until almost doubled in size. Spray lightly with water before baking, and again after 5-10 minutes during baking in the oven. Bake at 250 °C for about 15 minutes until the baguettes are well browned.
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Brioche hotdog rolls
10-12 rolls
ingredients 160 mℓ milk 7,5 mℓ dried yeast 5 egg yolks, at room temperature, lightly beaten 375 g cake flour, plus extra for dusting 30 g castor sugar, plus extra for dusting 1 mℓ salt 150 g butter, diced and softened, plus extra for greasing
Method arm the milk in a small saucepan over a low heat, until lukewarm. W Combine the yeast and half the milk in a bowl, stirring to dissolve. Let the mixture stand in a warm place until foamy. Whisk the remaining milk with the egg yolks in a bowl, and set aside. Combine the cake flour, sugar, and a pinch of salt in the bowl of an electric mixer, fitted with a dough hook. Make a well in the centre, and add the yeast and yolk mixtures. Beat on medium speed until a smooth dough forms. While mixing, gradually add one third of the butter at a time. Beat until the dough is elastic and pulls away from the sides of the bowl. Transfer to a lightly greased bowl, cover, and let it prove until doubled in size (1½-2 hours). Knock down the dough and knead on a lightly floured surface until smooth. Shape the dough into rolls, and place them on a baking tray lined with baking paper. Cover, and let the rolls prove again until doubled in size (30 minutes-1 hour). Preheat the oven to 180 °C. Brush the top of the rolls with egg wash, bake until golden and risen for approximately 25-30 minutes.
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Smoked cornbread SERVING SUGGESTION
2 small loaves or 3 ‘tin breads’
Serve with flavoured butter
ingredients 375 mℓ smoked maize meal (see instruction below) 250 mℓ milk 240 g cake flour baking powder 15 mℓ 5 mℓ salt 160 mℓ white sugar 2 eggs 125 mℓ canola oil 1 can, creamed sweetcorn
Method
SMOKED MAIZE MEAL Smoke maize meal in a smoker or smoke on the stove top using a thick-bottomed pan. Place woodchips or tea leaves at the bottom of the thick-bottomed pan. Place maize meal in a foil-lined steamer on top of the woodchips or tea leaves.
Close the lid and smoke over a low heat. reheat the oven to 200 °C. P Grease the loaf pans. In a small bowl, combine the smoked maize meal and milk, and allow to soak for 10 minutes. In a large bowl, sift together the cake flour, baking This recipe works well with ordinary powder, salt, and sugar. maize meal. Smoking Mix the eggs in the maize meal mixture, add the oil and is optional. To smoke the maize flour before creamed sweetcorn, and mix lightly together until smooth. using it in this recipe Fold in the cake flour mixture and mix lightly until just seems intimidating, but is worth the effort! The combined. flavour of this bread Pour the batter into the prepared pans. is amazing. Bake for 30-35 minutes, or until a cake tester inserted into the centre of the corn bread comes out clean.
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Cheese biscuits with feta mousse and blushed thyme tomatoes SERVING SUGGESTION
Serve with whipped feta mousse and blushed thyme tomatoes
25 servings
ingredients WHIPPED FETA MOUSSE 150 mℓ cream 150 g feta cheese, crumbled CHEESE BISCUITS 100 g butter, diced 100 g cake flour, sifted 10 mℓ mustard powder cayenne pepper 2 mℓ 50 g Cheddar, coarsely grated pinch of salt 50 g Parmesan, finely grated, plus extra for dusting 1 egg yolk mixed with 15 mℓ milk to use as ‘egg wash’ before baking.
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BLUSHED THYME TOMATOES 500 g cherry tomatoes, cut in half 15 mℓ thyme 1-2 garlic cloves, chopped salt and pepper olive oil for drizzling
Method reheat the oven to 180 °C. P Blend the feta cheese in a food processor until smooth. Whip the cream until just before it reaches a stiff peak. Fold the cream into the cheese mixture, and set aside. Process the butter, cake flour, spices, cheese, and a pinch of salt in a food processor to combine, and then pulse until the mixture comes together (1-2 minutes). Turn out onto a lightly floured surface, knead until smooth, form into a round flat disc, and wrap in plastic wrap. Refrigerate to rest (30 minutes). Roll out on a lightly floured surface to 5 mm thickness; cut out 3 cm diameter rounds or small rectangles.
lace the rounds or rectangles on oven trays lined with P baking paper. Brush with the egg wash and scatter with extra Parmesan. Bake until golden (8-10 minutes); set aside to cool on trays. Place the cut tomatoes on a baking tray, sprinkle with thyme and chopped garlic. Season with salt, pepper, and drizzle with olive oil. Roast until blushed. Spread the whipped feta mousse on the cheese biscuit and garnish with blushed thyme tomatoes. Cheese biscuits will keep for 3 days if kept in an airtight container.
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Traditional mosbolletjies
1 loaf
ingredients MOSBOLLETJIES 2,5 kg cake flour 800 g sugar 6 eggs 250 g butter, melted 500 mℓ milk, lukewarm 1 ℓ fresh grape must (mos) 30 g aniseed, dried
SIMPLE SYRUP 100 g sugar 100 g water
Method ombine the cake flour and the aniseed. C Mix the sugar, melted butter, and milk together. Add the eggs. Combine the cake flour and sugar-milk mixture. Add the must, and knead well. This can also be done in a stand mixer. Cover with a thick kitchen towel and leave to rise overnight, or 6-8 hours in a warm area. Punch down, form small equal balls, and place against each other in a loaf pan that has been oiled and lined with baking paper. Allow to double in size and bake at 180 °C until golden brown and cooked. Make a simple syrup by mixing the sugar and water in a large saucepan and bringing to a boil. Stir until all the sugar is dissolved. Brush the warm mosbolletjies with a simple syrup to create a sweet and glossy top crust.
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Potbrood with mixed sunflower seeds
1 bread
ingredients 560 g cake flour 20 g instant yeast (2 sachets) 5 mℓ sugar 5 mℓ salt 30 mℓ olive oil 500 mℓ water, lukewarm 50 g mixed sunflower seeds
Method ift the cake flour into a large mixing bowl. S Add the yeast, sugar, and salt. Make a well in the centre of the cake flour mixture, and add the oil and 80 % of the water. Mix to form a soft dough, adding more water if needed. Knead for a few minutes until smooth and elastic. Place in a lightly oiled bowl, cover with cling wrap, and leave to prove until doubled in size. Knock down the dough and place in a well-buttered pot. Sprinkle seeds on top. Preheat the oven to 180 °C. Bake the bread for approximately 40-50 minutes until cooked through.
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FIGS, GUAVAS, AND PERSIMMONS
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Fresh fig compote
2 x 500ml JARS
ingredients 450 g fresh figs, cut into quarters 45 mℓ brown sugar 45 mℓ honey lemon juice 15 mℓ 25 mℓ water spices, such as star anise and cloves pinch of sea salt flaked almonds and pomegranate rubies for garnish
Method
Pomegranates belong to the berry family, are classified as a super fruit, can be stored up to two months in the refrigerator, and the trees can live for up to 200 years.
Preheat the oven to 180 °C. Place the figs in an ovenproof dish. Sprinkle with brown sugar, and drizzle with honey and lemon juice. Add the water, spices, and salt. Bake for about 10-15 minutes. The compote is done when the syrup has thickened, is amber in colour, and the figs are glossy. Sprinkle with almonds and pomegranate rubies. Serve in the jar with ice cream as a dessert.
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Persimmon cheesecake with walnut crust It can take a persimmon tree up to seven years to produce fruit, and a persimmon tree can reach a height of over 20 metres tall.
Persimmon flesh can be whipped into foam, thanks to its tannins, which help bind fragments of cell walls together and stabilise the air pockets.
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CAPE MADE KITCHEN 2019
12 servings
ingredients 250 g mixed nuts 60 g brown sugar 45 g butter, melted 500 mℓ pureed persimmons (fresh or rehydrated dried persimmons) 750 g cream cheese, softened 280 g white sugar
200 mℓ sour cream 2,5 mℓ ground cinnamon 2,5 mℓ ground ginger 6 eggs TOPPING 200 mℓ sour cream white sugar 15 mℓ
Method reheat the oven to 170 °C. P Combine the nuts, brown sugar, and melted butter in a food processor, and blend until fine. Press the mixture into a 20 cm springform pan. Bake for 12 minutes. Set the crust aside to cool completely. Combine the persimmon puree, cream cheese, sugar, sour cream, cinnamon, and ginger in the bowl of a stand mixer. Mix until smooth. Add the eggs, one at a time, and mix until fully incorporated. Pour the mixture over the cooled crust. Bake in the oven until almost set; for about an hour. Leave the baked cheesecake to cool in the oven. Combine the sugar and sour cream. When completely cool, top the cheesecake with the sour cream topping and walnuts.
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Persimmon and butternut chutney ingredients 8 persimmons, chopped (or 200 g rehydrated dried persimmons) 500 g butternut, cubed 375 mℓ white wine vinegar 300 g sugar 1 onion, diced and fried 1 lemon juice and zest fresh ginger, grated 15 mℓ 1 cinnamon stick 5 cloves
2 x 500 ml jars
Persimmons are also known as ‘divine fruit’ or ‘sharon fruit’, and belong to the berry family.
Method Combine all the chutney ingredients in a large, heavy saucepan. Bring to a boil over a medium heat, and then reduce to a simmer. Cook until reduced and syrupy, stirring occasionally for about 25-30 minutes. Remove from the heat, and let the mixture cool completely. Spoon into the sterilised jars, and store in a cool place.
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How to make baked Alaska K Chocolate olive oil cake 8 servings
ingredients 200 g cake flour 60 g cocoa 7,5 mℓ bicarbonate of soda 2,5 mℓ salt 150 g white sugar 150 g dark brown sugar 125 mℓ olive oil 375 mℓ espresso 15 mℓ white vinegar
The colour of the olive corresponds with the stage of ripeness when it was picked. Green olives are picked before ripening, and black olives are picked while ripe, which is when the colour has turned from green to black.
Method reheat the oven to 180 °C. P Combine all the dry ingredients in a bowl of a stand mixer. Whisk together all the wet ingredients and add to the dry ingredients. Whisk the mixture until fully combined. Pour it into a 20 cm lined cake tin. Bake for 30 minutes, or until a skewer comes out clean.
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K Preserved fig ice cream 6-8 servings
Fig trees have no blossoms on their branches. The blossom is inside the fruit! Many tiny flowers produce the crunchy little edible seeds that give figs their unique texture.
ingredients 500 mâ„“ milk 500 mâ„“ cream 5 mâ„“ vanilla essence 6 egg yolks 150 g sugar
Method lace the milk, cream, and vanilla essence in a large saucepan and bring to a boil; P remove from the heat. Combine the egg yolks and sugar. Whisk until the mixture is pale and thick. Gradually add the warm milk mixture to the egg yolks, pouring slowly to prevent the eggs from scrambling. Pour the mixture back into the saucepan, return to a medium low heat, and stir. The custard is ready when it just coats the back of a wooden spoon. Pour the custard into a large bowl, cover, and refrigerate overnight. Pour the cold custard into an ice cream maker and churn until almost done before adding the chopped figs. Freeze the ice cream in individual moulds.
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K Italian meringue ingredients 200 g fine white sugar 120 mℓ water 4 egg whites at room temperature 5 mℓ lemon juice
6-8 servings
Method I n a small saucepan, combine the sugar and water. Heat over a high heat, brushing down the sides of the pot as necessary with a pastry brush dipped in water. Cook until the sugar syrup reaches 116 °C on an instant-read or candy thermometer. Meanwhile, combine the egg whites and lemon juice in the bowl of a stand mixer fitted with a whisk attachment. Set the mixer to medium speed and mix for about 2 minutes until soft peaks form – when lifted, the head of the mixer should form gentle peaks in the egg whites that very slowly collapse back into themselves. With the mixer running, carefully and slowly drizzle in the hot sugar syrup. Increase the speed to high and whip until the desired stiffness is achieved.
NOTES: • I talian meringue is safe to eat because the hot syrup will partially cook the egg whites and kill any possible harmful bacteria. •A dding acid (lemon juice) to the egg whites guarantees that they will be stable when whipped. •R oom-temperature egg whites whip up faster than cold ones.
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K Baked Alaska
6-8 servings
ingredients Chocolate olive oil cake Preserved fig ice cream Italian meringue
Method ut the chocolate olive oil cake into round discs, slightly bigger than the ice cream moulds. C Place the ice cream moulds on top of the chocolate olive oil cake discs. Cover the ice cream with Italian meringue. Use a blowtorch to caramelise the meringue. Serve immediately.
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Lemon and almond shortbread with whipped blue cheese and fresh figs 8 servings
ingredients WHIPPED BLUE CHEESE 150 mâ„“ cream 100 g blue cheese, crumbled LEMON ALMOND SHORTBREAD 300 g butter, chilled and diced 300 g cake flour 75 g castor sugar, plus extra for dusting 70 g ground almonds 1 lemon, zested Additional castor sugar to sprinkle over the shortbread after it is baked.
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Method Preheat the oven to 160 °C. Combine the butter and cake flour in a bowl, and rub the butter into the cake flour with fingertips. Add the sugar, ground almonds, and lemon rind, and stir to combine. Transfer to a loose bottom cake pan with 30 cm diameter. Let it rest in the refrigerator for 15 minutes before baking. Bake the shortbread for 20-30 minutes until light golden. Set aside on a tray to cool for 5 minutes. Sprinkle with extra sugar; set aside to cool completely. Shortbread will keep 3-4 days if stored in an airtight container in a cool, dry, and dark place. In a food processor, blend the blue cheese until smooth. Whip the cream until just before a stiff peak. Fold the cream into the cheese mixture. Spread the whipped blue cheese across the shortbread, and top with fresh figs, nuts, and honey.
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Guava tarte Tatin ingredients 150 g castor sugar 50 mℓ water 1 tin of guavas, 6-8 halves 100 g goats’ cheese, sliced in discs 50 g butter, cubed 100 g puff pastry, rolled to a thickness of approximately 5 mm
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6-8 servings
Method reheat the oven to 190 °C. P Put the ovenproof pan on a medium heat, and add the sugar and water. Let the sugar dissolve and cook until the mixture forms a light caramel. Remove from the heat. Scoop the pips out of the guava halves, and fill each half with goats’ cheese. Place the stuffed guava halves in the warm sugar syrup – the cheese side should face up. Add the cubed butter, and then lay the pastry over the top of the cheese-filled guavas. Tuck the pastry down right into the edges, making sure the guavas and sugar caramel are completely covered. Bake the tarte Tatin for about 25-30 minutes, or until golden. Remove the tarte Tatin from the oven. Place on a board or plate on top of the pan, and then quickly and carefully turn it out.
Guavas are a rich source of the active antioxidants such as Vitamin C, beta-carotene, lycopene, lutein, and cryptoxanthin. These combinations give guavas their anti-ageing properties.
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POMEGRANATE, PRUNES, AND OLIVES
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Pork and prune sausage ingredients
8 servings
800 g pork shoulder, trimmed 80 g pork fat 80 g white bread 10 mâ„“ thyme, finely chopped 250 g prunes, chopped 2 lamb sausage casing salt and pepper, to taste
Method ince the ingredients together in a food processor. M Season to taste. Attach the sausage maker fixture to the food processor and make sausages. Heat a small frying pan over a medium heat and gently fry the pork sausages until cooked through.
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Layered prune cake ingredients 250 g butter vanilla essence 5 mℓ 2,5 mℓ ground cinnamon 2,5 mℓ ground ginger 80 g honey 80 g condensed milk 5 egg yolks 3 egg whites 120 g castor sugar 50 mℓ water 80 g cake flour 200 g prunes, pitted, halved, and flattened
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CAPE MADE KITCHEN 2019
12 servings
Method Preheat the oven to 200 °C. Grease a 20 cm x 20 cm cake tin. In the bowl of an electric mixer, combine the butter, vanilla essence, spices, honey, and condensed milk. Whisk all the ingredients on high speed until thick and creamy. In a separate bowl, whisk the egg yolks, egg whites, castor sugar, water, and cake flour until thick and fluffy. Fold the butter mixture into the egg mixture until fully combined. Separate the batter into 10 portions. Spread the first portion of batter evenly into the cake tin. Bake in the warm oven for 4-5 minutes until golden. Remove from the oven and spread the second layer of the batter over the cooked layer. Place a few pieces of the flattened prunes on top and bake until golden. Continue layering the batter and the prunes, and bake each layer until all the batter is finished. Allow to cool down in the pan, turn out and slice.
RECIPE BOOK
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Moroccan meatballs in tomato sauce, served with couscous ingredients MEATBALLS 500 g beef mince 1 small onion, diced 1 clove garlic, diced 1 egg flat-leaf parsley, chopped 30 mℓ 5 mℓ cumin, toasted and crushed coriander, toasted and crushed 5 mℓ
6-8 servings COUSCOUS 300 g couscous 300 g water, hot not boiling 5 mℓ Ras-el-hanout (Moroccan spice mixture of paprika, ginger, and coriander) 5 mℓ salt Pomegranate rubies for garnish
TOMATO SAUCE 2 red peppers 2 green peppers olive oil, extra for peppers 30 mℓ 3 garlic cloves, chopped 250 mℓ olives, pitted and sliced 100 g prunes, chopped 125 mℓ capers, chopped 450 g tomatoes, chopped 100 mℓ red wine vinegar 50 mℓ sugar 2 anchovies, chopped 10 mℓ smoked paprika 30 mℓ flat-leaf parsley, finely chopped
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III Method reheat the oven to 180 °C. P Start by making the tomato sauce. Place the peppers on a baking tray and drizzle with some olive oil. Roast for 25-30 minutes until the skins are blistered and charred. Place the peppers in a bowl and cover with cling wrap to steam some more. When the peppers have cooled down, skin and deseed them, reserving the excess cooking liquid. Slice the peppers into strips. Heat a medium sautÊ pan over a low heat. Add the olive oil and garlic, and sautÊ for about 2-3 minutes until soft. Add the peppers, olives, capers, chopped tomatoes, prunes, vinegar, sugar, and excess cooking liquid. Cook until the liquid has reduced, and the relish is thick and glossy. Add the anchovies, smoked paprika, and parsley and mix through. Adjust seasoning if needed. Combine all the meatball ingredients in a bowl. Refrigerate for approximately one hour to allow for flavour development. Once refrigerated roll the mince into 16 equal balls. Place on a baking tray. Drizzle with olive oil and bake for 15-20 minutes until browned, and almost cooked through. Once the sauce is done, place the meatballs in the tomato sauce and cook for an additional 10 minutes. Place the couscous in a bowl and mix in the Ras-el-hanout and salt. Pour hot water over, cover with cling film, and let it steam for 5-10 minutes. Remove the cling film and fluff the couscous with your hands to get rid of any lumps. Garnish the dish with pomegranate rubies.
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CAPE MADE KITCHEN 2019
White bean salad
4 servings
ingredients 400 g white beans, pre-cooked, drained and rinsed 100 g olives, pitted and sliced 100 g feta, cubed 50 g red onion, thinly sliced white wine vinegar 50 mℓ 150 mℓ olive oil chopped parsley 15 mℓ mint and rocket leafs salt and pepper
Method ombine the white beans, olives, feta, and red onion in a bowl. C Mix the vinegar, olive oil, and chopped herbs. Season to taste. Pour over the bean mixture. Toss the white beans with mint and rocket leafs before serving.
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Wholewheat olive bread
1 bread
ingredients 300 g wholewheat flour 120 g bread flour yeast, instant 5 mℓ 5 mℓ salt 5 mℓ sugar 150 g olives, chopped 375 mℓ water, lukewarm
Method ombine the yeast, sugar, and lukewarm water, and leave to foam for 5-10 minutes. C In the bowl of an electric mixer, with the dough hook attached, combine all the dry ingredients. Add the wet ingredients to the dry ingredients, and knead the dough until smooth. Let the dough rise until double in size for 1-1½ hours. Punch down the dough, shape, and rest until double in size. Bake at 180 °C until golden brown.
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CAPE MADE KITCHEN 2019
Olive jam
1 jar
ingredients 500 g black olives, pitted and thinly sliced 400 g sugar 3 lemons, zested 2 red chillies, deseeded and chopped 5 g thyme, chopped
Method ook the olives, sugar, lemon zest, C chillies, and thyme over a low heat, until the sugar has dissolved. Turn the heat to medium high and bring the jam to a simmer for approximately 5-10 minutes until thick and syrupy. Spoon the jam into a sterilised jar and store in a cool place.
Olives have a ‘negative calorie load’, which means you burn more calories digesting an olive that you gain eating one.
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Double baked parmesan, olive, and anchovy souffle 4 servings
ingredients 60 g butter, coarsely chopped, plus extra for greasing 60 g flour, sieved 400 mâ„“ milk 1 bay leaf Dijon mustard 15 mâ„“ 3-4 anchovies, chopped finely 100 g Kalamata olives, pitted and chopped 120 g Parmesan cheese, finely grated plus extra for dusting 5 eggs, separated 3 egg whites micro leafs for garnish
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CAPE MADE KITCHEN 2019
Method
Raw and freshly picked olives are inedible due to their very strong bitter flavour, so both green and ripe varieties are cured, either by being packed in salt, brine, or water, before being eaten.
RECIPE BOOK
reheat the oven to 180 °C. P Butter four 200 mℓ ramekins. Dust the ramekins with grated cheese and refrigerate until required. Melt the butter in a saucepan over a low heat. Add the flour and stir occasionally until smooth. Cook for 2-3 minutes and remove from the heat. Meanwhile, combine the milk, bay leaf, and mustard in a small saucepan, season to taste, and bring to a gentle simmer over a low heat. Remove from the heat, strain through a fine sieve and gradually add to the flour mixture. Whisk over a low heat until smooth and thick. Remove from the heat; stir through the Parmesan cheese, anchovies, and olives. Cool slightly and then stir through the yolks, one at a time, until incorporated. Transfer to a bowl and set aside. Whisk the egg whites until they start to foam. Add a pinch of fine salt and whisk until soft peaks form. Add a quarter of the egg whites to the cheese mixture and stir to combine. Gently fold through the remaining egg whites in batches. Divide the mixture among the ramekins. Smooth the tops and transfer to a baking dish. Pour enough hot water to come halfway up the sides of the ramekins. Bake for 12-15 minutes until golden and risen. Unmould. The soufflÊ can be served immediately or it can be kept and reheated in the oven at a later stage.
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ROOIBOS, HONEY, AND NUTS
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CAPE MADE KITCHEN 2019
Rooibos and coconut malva pudding
6 servings
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III ingredients MALVA PUDDING BATTER 250 mℓ castor sugar 1 egg apricot jam 15 mℓ 250 mℓ cake flour 2,5 mℓ salt 5 mℓ bicarbonate of soda 160 mℓ desiccated coconut, toasted 15 mℓ unsalted butter, melted 5 mℓ white vinegar 250 mℓ full cream milk
MALVA SAUCE 125 mℓ coconut cream 60 g butter 125 mℓ sugar water, warm 60 mℓ 6 rooibos teabags FYNBOS HONEY BRANDY SNAP 15 g butter 12 g castor sugar Fynbos honey 5 mℓ 15 g cake flour pinch of salt ground ginger 1 mℓ 10 mℓ brandy
Method reheat the oven to 180 °C. P Prepare the malva sauce first. Place all the ingredients in a medium pot and gently bring to a boil over a medium heat until the sugar has dissolved and the butter has melted. Let the rooibos infuse for 30 minutes, then strain the sauce through a sieve and keep warm. Grease a 20 cm x 20 cm oven dish and set aside. Whisk the sugar, egg, and apricot jam in a bowl mixer until light and fluffy. Sieve together the cake flour, salt, and bicarbonate of soda. Mix the butter and milk together. Fold in ⅓ of the dry ingredients into the egg mixture and then ½ of the wet ingredients, followed by ⅓ of the dry ingredients, and the other ½ of the wet ingredients, and then the final ⅓ of the dry ingredients.
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Rooibos and honey bush are popular teas in South Africa and have a growing worldwide market. Both herbal teas are used traditionally for medicinal purposes and are rich in polyphenols, with rooibos a rare source of the dietary phytochemicals (dihydrochalcones, aspalathin, and nothofagin). Despite their divergent phytochemical and nutrient compositions, rooibos and honey bush share potent antioxidant and antimutagenic activities in vitro.
L astly fold in the vinegar. Pour the batter into the greased oven dish and bake for 30-40 minutes until golden brown, or until a wooden skewer comes out clean. While the pudding is still hot, poke a few holes with a fork or wooden skewer, and pour the sauce over until it has all soaked in. Now prepare the brandy snap. Melt the butter, sugar, and honey together over a low heat, stirring until the sugar dissolves. Allow the mixture to cool and mix in the cake flour, salt, ginger, and brandy. Beat until smooth. Drop spoonful amounts onto a greased baking tray, keeping them well spaced apart, and spread into small circles. Bake at 170 °C for 8-10 minutes, or until golden brown. Once cool and crisp store in an airtight container.
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Pear, brie, and honey quesadillas ingredients 6 flour tortillas 150 g brie, sliced 2 pears, thinly sliced 60 g red onion, thinly sliced 45 mℓ honey 5 mℓ thyme, chopped 60 mℓ cultured cream
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CAPE MADE KITCHEN 2019
6 servings
Method eat a 23 cm pan and place 1 tortilla into the dry pan. H Evenly arrange the brie slices over the tortilla. Add the pear and red onion slices. Drizzle with honey and sprinkle with fresh thyme. Place the other tortilla on top. Cook for about 3 minutes, until the tortilla is golden brown and crispy, and then flip. Cook for another 3 minutes on the other side, or until the cheese is melted and the tortilla is crispy. Remove from the pan and cut into wedges. Repeat with the rest of the tortillas. Serve with cultured cream, drizzled with extra honey.
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phyllo cigars ingredients SYRUP 200 g brown sugar 200 mℓ water 7,5 mℓ fresh lemon juice 22,5 mℓ honey 3 cinnamon sticks 5 whole cloves PHYLLO CIGARS 75 g walnuts, coarsely chopped 75 g pecans, coarsely chopped 40 g brown sugar ground cloves 2 mℓ 100 g creamy blue cheese 100 g ricotta cheese 12 phyllo pastry sheets 250 g unsalted butter, melted 40 g almonds, flaked and toasted
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CAPE MADE KITCHEN 2019
12 servings
Method reheat the oven to 170 °C. P Combine all the syrup ingredients, and bring to a boil. Reduce the heat and simmer for 20-30 minutes. Strain into a bowl and set aside. Combine the walnuts, pecans, brown sugar, cloves, creamy blue cheese, and ricotta. To assemble, take out one sheet of phyllo and lay it down on the work surface. Make sure the rest of the phyllo pastry is covered with a damp kitchen towel. Gently brush the pastry with melted butter and fold in half. Add approximately 60 mℓ filling towards the bottom half of the pastry and fold over the long end. Roll up, tucking in the ends as you roll. Place on a lined baking tray and brush with butter. Repeat until all the cigars are rolled and ready to be baked. Bake in a preheated oven for 25-35 minutes until golden brown and crunchy. Remove from the oven and leave to cool for 2 minutes. Place on a serving tray or platter. Drizzle with syrup and sprinkle with almonds. Can be served warm or at room temperature.
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Burnt honey nougat
25 servings
ingredients 250 mâ„“ burnt honey (see instruction) 600 g sugar 3 egg whites 62,5 g icing sugar, sifted 250 g toasted nuts 4 sheets of rice paper
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BURNT HONEY Heat 400 mâ„“ honey in a small saucepan over a medium to high heat until it starts to boil. Reduce the heat and cook the honey over a low heat for another 4-5 minutes. Remember to stir continuously until the honey turns a deep golden brown.
Contrary to what you might think, making nougat is pretty straight forward if you have the right tools and the right recipe. The main ingredients of nougat are whipped egg whites, hot sugar syrup, and nuts added towards the end.
Method L ine a 20 cm x 20 cm square pan with rice paper sheets. Combine the honey and the sugar in a saucepan. Cook over a low heat and stir until the sugar has dissolved. Continue to cook the sugar mixture until it reaches 158 °C without stirring the sugar mixture. Remove the mixture from the heat and leave it to cool for 1-2 minutes. While the sugar syrup is cooling, beat the egg whites into soft peaks. Add the icing sugar to the whipped egg whites and continue to beat until stiff peaks form. Slowly pour the slightly cooled sugar mixture into the egg whites, while the mixer is running. The mixture will double in volume. Continue beating the mixture until it begins to thicken. Fold in the nuts and pour the nougat into the prepared pan. Smooth out the top and cover with a single layer of rice paper (edible paper). Let the nougat set at room temperature for 10-12 hours. Once set, remove from the pan and cut into portions.
TIP
You may need a friend to hold the mixing bowl for you, as the mixture should be quite thick by now and is very sticky.
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Doughnuts filled with nut butter
30 small doughnuts
ingredients NUT BUTTER CRÈME PÂTISSIÈRE 250 mℓ milk 1 vanilla pod, or 5 mℓ vanilla extract 50 g castor sugar 50 g peanut butter 3 egg yolks 20 g cake flour 20 g cornflour
DOUGHNUTS 14 g instant yeast 60 mℓ water, warm 350 mℓ milk 110 g castor sugar 2 eggs 80 g butter, at room temperature, coarsely chopped fine sea salt 5 mℓ 680 g cake flour Vegetable oil, for deep-frying Icing sugar for dusting
‘Nut butter’ – all dry nuts can be ground in a mortar or blender into a butter-like paste, with the oil from the raptured cells coating and lubricating the cell fragments. Throughout the world, nut pastes are added to soups and stews to contribute flavour, richness, and body. Traditional nut soups around the world include: Spanish almond soup, Mexican walnut soup, Brazilian coconut soup, and South American pecan and peanut soup.
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Method tart by preparing the nut butter. S Bring the milk and vanilla to a boil in a saucepan, and then remove from the heat. Mix the sugar, peanut butter, egg yolks, and flours together until thoroughly incorporated. Pour ⅓ of the warmed milk over the egg mixture and whisk vigorously. Pour the egg mixture into the saucepan with the milk and continue to whisk over a medium heat. Cook until the mixture boils and thickens, being careful not to let it burn at the bottom of the pan. Remove from the heat and cover with cling film to prevent a skin forming. Allow to cool and place in the fridge until needed. Stir the yeast and the water in a bowl to combine and set aside for 5-7 minutes until the mixture begins to foam. Meanwhile, warm the milk in a small saucepan over a medium heat until lukewarm. Remove from the heat and set aside. Combine the sugar, eggs, butter, salt, yeast mixture, milk, and half the cake flour in the bowl of an electric mixer fitted with a dough hook. Knead on a low speed to combine. Add the remaining cake flour and knead for 4-5 minutes until a sticky dough forms. The dough will be quite wet. Turn out onto a lightly floured surface. Dust the top with a little extra flour and form into a ball. Transfer to a buttered bowl and cover with cling film. Set aside in a warm place for 1-1½ hours until doubled in size. Turn the dough out onto a floured surface and roll into equally sized balls, and then leave to rest. Heat the oil in a large saucepan or deep-fryer to 180 °C. Deep-fry the doughnuts in batches, turning once, until golden and cooked through. Remove with a slotted spoon. Dust with icing sugar to coat, and then transfer to a large plate. Repeat with the remaining doughnuts.
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White chocolate, honey, and nut truffles ingredients 30 mℓ cream 200 g white chocolate, chopped 30 mℓ honey 100 g hazelnuts, toasted and chopped 200 g white chocolate, melted for coating
Pistachio is known as the “smiling nut” in Iran and the “happy nut” in China.
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20 truffles
Method ver a double boiler, combine the cream and chocolate. O Heat until completely melted. Whisk in the honey. Remove from the double boiler, and leave the mixture to cool at room temperature until firm. When firm enough to roll, roll into equally sized balls. Refrigerate for 15-20 minutes until firm enough to dip in melted chocolate. Sprinkle the truffles with chopped toasted hazelnuts or just dust with cocoa powder. Keep in an airtight container at room temperature.
Macadamia nuts are never picked. They are harvested from the ground after they fall off the tree.
RECIPE BOOK
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Honeycomb granola
2 servings
ingredients HONEYCOMB 165 g sugar 25 mℓ honey 60 g glucose 30 mℓ water 7 g bicarbonate of soda
HONEYCOMB GRANOLA 125 mℓ olive oil 125 mℓ honey 2,5 mℓ ground cinnamon 2,5 mℓ salt 300 g rolled oats 100 g sliced almonds 100 g dried figs, diced chunks of honey (optional)
Method Granola is a breakfast food or snack food consisting of rolled oats, nuts, and honey and is usually baked until it is crisp, toasted, and golden brown. During the baking process, the mixture is stirred to maintain a loose breakfast cereal consistency. Granola is known to reduce appetite and inhibit the release of ghrelin, which is the hormone that makes the body feel hungry. The soluble fibre in granola bars is a known way to reduce harmful low density lipoprotein (LDL) cholesterol and promote the spread of healthy cholesterol throughout the body.
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o make honeycomb, combine all the ingredients in a T pot except the bicarbonate of soda, and boil until the mixture reaches 183 °C and starts to colour on the sides. Remove from the heat. Whisk in the bicarbonate of soda. Pour out onto an oiled tray. Cool completely. Then proceed to make the granola. Preheat the oven to 150 °C. Whisk together the oil, honey, cinnamon, and salt. Add the oats and almonds and stir to coat. Spread the oats out onto a baking tray. Bake for 10-20 minutes, stirring from time to time to bake evenly, and to maintain a loose texture. The granola is ready when golden-brown and the almonds have toasted. Add dried fruit and pieces of honeycomb. Store in an airtight container.
CAPE MADE KITCHEN 2019
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Previous recipe books
Cape Made Kitchen 2 01 9
taste the alternatives recipe book
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