Choc Mocha Parfait
2 teaspoons instant coffee
1/2 cup [80 ml] hot water
1/2 cup [50g] cocoa
400g can condensed milk
2 cups [500 ml] milk
200g dark chocolate, chopped finely
1/2 cup [125 ml] thickened cream
Dissolve the coffee and hot water in a small bowl.
Combine cocoa and condensed milk in a medium, heavybased saucepan.
Stir in milk and coffee mixture, bring to the boil.
Reduce heat and cook, stirring, over low heat for about 15 mins or until mixture thickens.
Remove pan from heat.
Add the chocolate, stir until melted.
Stir in the cream, then cool mixture to room temperature.
Pour mixture into a baking paper-lined loaf pan.
Freeze until firm.
Cut into slices.
[Serves 8]
1/2 cup [80 ml] hot water
1/2 cup [50g] cocoa
400g can condensed milk
2 cups [500 ml] milk
200g dark chocolate, chopped finely
1/2 cup [125 ml] thickened cream
Dissolve the coffee and hot water in a small bowl.
Combine cocoa and condensed milk in a medium, heavybased saucepan.
Stir in milk and coffee mixture, bring to the boil.
Reduce heat and cook, stirring, over low heat for about 15 mins or until mixture thickens.
Remove pan from heat.
Add the chocolate, stir until melted.
Stir in the cream, then cool mixture to room temperature.
Pour mixture into a baking paper-lined loaf pan.
Freeze until firm.
Cut into slices.
[Serves 8]
Fish Casserole with Coconut Milk
olive oil
2 onions, chopped
4 sticks celery, chopped
4 cloves garlic, crushed
3 tomatoes, chopped
2 tablespoons tomato paste
500g potatoes, peeled and cut into small squares
1 head of broccoli, cut into small pieces
salt and pepper
1 tablespoon turmuric
1 can coconut milk
juice of 1 lime
Heat 2 tablespoons olive oil to a medium heat, add onions and celery, cook for a few minutes and then add the garlic and cook for a further five minutes until soft.
Add the tomatoes, potatoes, broccoli, coconut milk and enough water to cover. Season with salt and pepper and turmeric and lime juice, and bring it all to the boil. Reduce to a low heat and simmer for 15 minutes. Add fish, return to the boil, and turn off heat. Fish will cook sufficiently in the remaining heat. Serve after 15 minutes of resting time.
Serve with rice.
Smoked Salmon Salad
1 teaspoon sea salt flakes
2 teaspoons finely chopped fresh dill
2 teaspoons sugar
2 tablespoons lemon juice
2 (800g) telegraph cucumbers
300g smoked salmon
2 tablespoons light sour cream
6 red cherry tomatoes, cut into eighths
6 yellow teardrop tomatoes, cut into eighths
dill sprigs, for serving, extra
1. Combine the salt, dill, sugar and juice in a large non-metallic bowl.
2. Using a vegetable peeler, peel cucumbers into ribbons; add to the bowl, toss gently to coat. Cover; refrigerate for 40 minutes.
3. Transfer the cucumber ribbons to a sieve over a bowl. Reserve the liquid.
4. Just before serving, divide smoked salmon between serving plates; pile cucumber on top.
5. Combine the sour cream in a small bowl with 2 tablespoons of the reserved liquid; drizzle over the cucumber. Season with freshly ground black pepper.
6. Top with tomatoes and extra dill.
Hungarian Poppyseed Walnut Cake
300g poppy seeds
100g walnuts
200g cake crumbs
2 Tbsp instant coffee powder
250g unsalted butter, softened
80g icing sugar
1 Tbsp ground cinnamon
1 lemon, zested and juiced
7 eggs, separated
½ tsp cream of tartar
140g caster sugar
200g apricot jam
1 Preheat oven to 180°C. Grind the poppy seeds and walnuts in a blender until they thicken and begin to stick to one another. Mix with the cake crumbs and coffee powder, then set aside.
2 Combine the butter, icing sugar, cinnamon and lemon zest in the bowl of an electric mixer and beat on high speed for 3 minutes, until light and creamy. Beat in the egg yolks one at a time, until smooth.
3 Whisk the egg whites to soft peak with the cream of tartar, adding the caster sugar in four stages. Fold half the meringue into the butter mixture, then alternate the remaining meringue with the poppy seed mixture. To finish, fold in the lemon juice. Spoon into a lined 24cm cake tin, then bake for 40 minutes, until firm to touch.
4 Invert the cake onto a wire rack to cool. Spoon the jam into a small saucepan and set over a medium heat. Brush over the cooled cake, then cool until set. Slice with a warm knife, then serve.
Tuna Pasta Bake
20g butter or margarine
2 tablespoons plain flour
1 1/2 cups (375ml) milk
2 cups (230g) grated cheddar cheese
1 cup (185g) frozen green peas
1 cup (185g) frozen corn kernels
1 (425g) tin tuna, drained
1 pinch salt
1/2 cup (60g) breadcrumbs
1. Preheat the oven to 180 degrees C. Bring a pot of lightly salted water to a boil. Add the pasta and cook until tender, about 8 minutes. Drain.
2. Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour until smooth. Gradually mix in milk so that no lumps form. Stir constantly until the mixture boils, then mix in half of the cheese. Add the peas, corn and macaroni. Drain the tuna, leaving a small amount of liquid to keep it moist. Flake with a fork and stir into the cheese mixture. Transfer to a casserole dish and top with the remaining cheese. Sprinkle breadcrumbs over the cheese.
3. Bake for 20 minutes in the preheated oven, until sauce is bubbly and cheese is browned.
Moroccan Fish Stew
One can coconut milk
Parsley
2 onions, quartered
3 large cloves of garlic, peeled and whole.
1 can chopped tomatoes
4 medium potatoes, thickly sliced
3 carrots, quartered vertically
1/4 tsp. turmeric and 1/4 tsp. cumin
1 Tblsp. paprika
salt and pepper
1/3 cup olive oil
Juice of one lime [or lemon]
Place a small amount of olive oil in the base of a pot.
Place the vegetables in the pot and sprinkle with the dry spices.
Add olive oil and lime juice and a can of coconut milk. The ingredients will release their juices and form a thin, but rich sauce.
Cover the pot and set it over a medium flame. Add the fish after about 20 minutes of simmering. Cook for a further 20 minutes until the fish is done.
Serve it hot, with lemon wedges.
Beef Bourguignon Pot Pie
1 kg beef, cut into small cubes
Flour, for dusting
1 carrot, grated
1 celery stick, finely diced
500ml beef stock
500ml red wine
1 x brown onion finely diced
500g mushrooms cut into small quarters
1 clove of garlic
2 sheets of frozen puff pastry
1 egg
1 tbs water
Roll the beef cubes in flour and place in large pan with some olive oil to seal the meat - use a high heat until nicely browned. Remove from pan and place on a plate.
In the same pot, fry diced onion and garlic until soft and golden.
Now, add the meat back to the onion. Add mushrooms and the red wine. Bring to the boil and then turn the heat down to simmer for ten minutes.
Now add the stock and let simmer for one hour. The sauce should be thick and rich in consistency. If it is not, combine a little cornflour and water in a bowl and stir into the stew until the right thickness. Let the stew cool slightly.
Heat the oven to 200C. Place the bourguignon in bowls and cover with the defrosted puff pastry - [first make a collar for the bowls with large strips of pastry, using eggwash to stick to pot. Put a double layered circle of puff pastry as the lid. Cut a slit in the centre of the pastry and firmly seal around the edges with the back of a fork. Brush with egg wash.
Bake for 30-40 minutes or until the pastry is golden brown.
[Another option is to use mashed potato instead of puff pastry - which will turn it into a Shepherd's Pie]
Lime Curd Tart
4 limes at room temperature
1-1/2 cups sugar
120 grams unsalted butter
4 extra-large eggs at room temperature
1/8 teaspoon salt
25cm baked tart shell
Thickened cream
Method:
Remove the zest of 4 limes with a zester or citrus plane, being careful to avoid the pith. Roll the limes on the counter with the palm of your hand, then microwave each one for 20 seconds.
Halve and squeeze the limes to make 1/2 cup of juice and set the juice aside.
Finely mince the zest. Cream the butter with the sugar and lime zest. Add the eggs, one at a time, and then add the lime juice and salt. Mix until combined.
Pour the mixture into a saucepan and cook over low heat, stirring constantly, until thickened (about 10 minutes). Remove from the heat and set aside.
Fill the tart shell with lime curd and allow to set at room temperature. Before serving, softly whip more cream than you think you will need. Each slice of tart should have a generous drift of whipped cream.
Broccoli Kugel
500g broccoli, chopped into small pieces [or use frozen broccoli- 500g]
1 tablespoon olive oil
2 onions, diced
4 eggs
1 cup mayonnaise
salt and pepper to taste
Preheat an oven to 375 degrees F (180 degrees C). Grease large baking dish with oil and coat with cornflake crumbs or matza meal. Shake to distribute evenly, including the sides of the pan.
1 tablespoon olive oil
2 onions, diced
4 eggs
1 cup mayonnaise
salt and pepper to taste
Preheat an oven to 375 degrees F (180 degrees C). Grease large baking dish with oil and coat with cornflake crumbs or matza meal. Shake to distribute evenly, including the sides of the pan.
Cook broccoli in salted water for about 5 mins. Mash the cooked broccoli.
If using frozen broccoli, defrost and chop into smaller pieces, drain all water.
Sautee onion until translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is caramelised. Set aside.
Beat eggs with mayonnaise, salt, and pepper in a large bowl. Stir in broccoli and onion. Pour into the prepared baking dish, and sprinkle generously with cornflake crumbs or matza meal.
Beat eggs with mayonnaise, salt, and pepper in a large bowl. Stir in broccoli and onion. Pour into the prepared baking dish, and sprinkle generously with cornflake crumbs or matza meal.
Bake in the preheated oven for about 40 mins, test with a skewer.
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