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Pink Lychee Bellini Cocktail

7 Sep

I had never tried fresh lychee before I bought these. I thought I didn’t like them because the ones I had tried out of a tin tasted, well like tin, and syrup. Not a good combination.

So I bought these because they were cheap mainly and because The Washer Up kept trying to persuade me that they were lovely. And he was right. I don’t think I’ve ever said that before, that he was right I mean. He will be pleased.

It turns out that underneath that pink prehistoric armoured shell there is a delicately perfumed, lightly floral tasting, opalescent jewel of a fruit that is elegant, cool, sweet and delicious. Nothing at all like tin, which is nice.

I was going to make Lychee Martinis as that seems to be the lychee cocktail of choice but I saw Jamie Oliver doing Venice the other day and he was explaining the history of the Bellini that was invented in Harry’s Bar in Venice (something to do with the delicate peach colour resembling the golden glow in Bellini’s paintings) and he showed how to make an authentic one.

He used white peaches with their red skins still on (to get the light peachy colour) and he crushed the whole thing in his hand  through a sieve into a jug. He then mixed the pulp with Prosecco (Italian sparkling wine) and poured it into the glass.

I tried to crush a lychee through a sieve, (there’s a first time for everything) but it didn’t work so I just pureed the fruits (without the seeds) with a stick blender. The puree is a milky white froth that I poured into the bottom of each glass and I topped it up with pink rose cava (Spanish sparkling wine) because I wanted it to echo the beautiful colour of the lychee skins. You could use normal sparkling instead for a more frosty effect.

Salud!!

Have a great weekend everyone!

Tomato and Saffron Risotto with Basil, Pine Nuts and Parmesan

24 Aug

It’s been a while since I posted a recipe inspired by our trip to Cape Town. This one is a version of the Tomato Risotto I had at Sand at The Plettenberg Hotel in Plettenberg Bay.

Sand is one of the restaurants in the Liz Mcgrath Collection of three hotels overseen by the Grand Chef, Peter Tempelhoff. I have been lucky enough to have eaten at all three. I had an unforgettable passionfruit souffle at The Marine, Hermanus a few years ago that I must remember to have a go at with my next  lot of passionfruit.

I had one of the best meals of my life, a 7 Course Vegetarian Tasting Menu at The Greenhouse , Cellars Hohenort, awarded restaurant of the year and number 1 in South Africa, this year. More of that in a future post, I am still trying to get close to replicating one of the recipes from that memorable meal, but failing miserably at the moment. I can see why he is a multi award-winning Grand Chef.

Above are some pictures of the beautiful meal I had at Sand prepared by the very capable sous-chef , Tronnette. We were presented first of all with some Baked Rosemary & Sea Salt Lavash with Aubergine Puree and a Melon Shot with Cucumber Salsa Bruschetta. For a starter I chose the Double Baked Underberg Cheese Souffle with Chive & Parmesan Veloute which was light, fluffy and creamy, the best  savoury souffle I have ever had. A Tomato & Artichoke Risotto was prepared especially for me (being vegetarian). It had an intense tomato flavour (from the stock I think) that made it particularly special. The dessert was a Madagascan Vanilla Creme Brulee, Coconut Foam, Marshmallow Compresse and Pineapple Almond Biscotti, this was totally amazing!

They very kindly sent me the recipes for both the souffle and the risotto. So, with it being summer here now and with tomatoes being at their cheapest and best at the moment, I had to make the risotto first.  I added some saffron for colour and for that extra Spanish touch and topped it with my favourite tomato friends: basil, pine nuts and parmesan. They were meant for each other.

The first part of this recipe is making a tomato fondue (or sauce) to add into the risotto when it is cooked. You could skip this part if short on time and replace it with some shop-bought tomato pasta/marinara sauce.

Tomato & Saffron Risotto with Basil Pine Nuts & Parmesan

Serves 4, vegetarian, gluten-free. Adapted from Sand at The Plettenberg recipe

For the tomato fondue (sauce)

  • 2-4 ripe tomatoes, I used 2 huge Spanish ones that hardly have any seeds
  • 1/2 red onion, finely chopped
  • 1 large clove garlic, finely chopped
  • 1/2 tsp dried oregano
  • 1 tbsp tomato ketchup
  • 1/2 tsp brown sugar
  • salt & pepper

Drop the tomatoes in boiling water for about 20 seconds, drain and remove the skins, seeds and chop the tomato flesh. Cook the onion in olive oil for a few minutes with a pinch of salt then add the garlic & oregano and cook for another minute. add the tomatoes and cook until softened. Add the ketchup, sugar and season with salt & black pepper. Cook until reduced and thickened. Taste and adjust sugar/salt as required. Set aside.

For the Risotto:

  • 350 g risotto rice
  • 1 litre vegetable stock (I made my own recipe here using lots of tomato to intensify the tomato flavour)
  • a big pinch of saffron
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp dried oregano
  • a pinch of dried chilli flakes
  • 150 ml sherry or white wine
  • about 120 ml (1/2 cup) tomato fondue/pasta sauce (see recipe above)
  • 200 g cherry/baby tomatoes (on the vine if possible)
  • olive oil
  • salt & black pepper
  • 30 gr grated parmesan or manchego (vegetarian) plus shaved for garnish
  •  a hand ful of basil leaves juliennned, plus leaves to garnish
  •  a squeeze of fresh lemon juice
  • 40 gr toasted pine nuts

Put the veg stock and saffron in pan over a medium low heat to warm up but not boil.

Meanwhile, cook the onion in the olive oil with a pinch of salt over a medium heat for 3 minutes then add the garlic, oregano & chilli flakes and cook for another 2 mins.  Add in the rice stirring to coat in the oil and cook for 2 minutes before adding the sherry/wine and cook until it is dry.

Start by adding 2 ladles of the hot stock to the rice and swirl the pan until all the liquid has been absorbed. Add another ladle of stock, wait for it to be absorbed, swirling  and continue like this until the rice is cooked and you have used all of the stock. If you run out of stock you can add hot water. Then stir in the tomato fondue/sauce.

Stir in the grated parmesan, sliced basil, lemon juice and season with salt & pepper. Remove from the heat and put the lid on.

Preheat a griddle pan (or frying pan if you don’t have one), season the cherry tomatoes in a bowl with salt, pepper and drizzle with olive oil, toss to coat. Cook them on the griddle pan until you get black marks and they start to soften.

Taste the risotto for seasoning and serve topped with a pile of  cherry tomatoes, shaved parmesan, toasted pine nuts and basil leaves.

Buen Provecho!

 Sand at The Plettenberg

Look-out Rocks, 40 Church Street
P. O. Box 719
Plettenberg Bay 6600
South Africa

+27 44 533 2030
 

Peach and Almond Spelt Cake with Passionfruit Syrup

20 Aug

Summer is all about fruit in Andalucia. It is at the moment anyway. Fruit and tomatoes, which are technically a fruit anyway. We went to the market this weekend and bought two kilos of peaches for a euro and quarter of a kilo of passionfruit (which is a lot) for the same price, one euro. Passionfruit are usually ridiculously expensive, I couldn’t believe it.

I have been photographing these peaches while walking the dog and today we saw some almonds hatching out of their furry jackets on the trees next to them.

I have been blending peaches, passionfruit pulp and orange juice for breakfast smoothies (with flaxmeal, flax seeds and flax seed oil) but still nowhere near using them all and I saw two gorgeous peach cake recipes, both on beautiful Italian blogs, that I couldn’t get out of my head.

A Peach & Mead Cake on Juls’ Kitchen and a Peach & Hazelnut Cake on Lucullian Delights both had me desperate to try something similar. I added Amaretto (my liqueur of choice) in the absence of mead and swapped the hazelnuts to ground almonds. I also decided to use a mix of white and wholemeal spelt flours and used coconut oil and olive oil instead of butter. So it’s dairy and wheat-free. As well as moist and delicious.

You could obviously serve it with some cream or ice cream but to keep it dairy-free and because of the pile of bargain passionfruit, I made a passionfruit syrup/coulis or sauce, whatever you want to call it, to pour liberally over the top. Make sure you buy the old and wrinkly looking ones that are ripe.

Peach & Almond Spelt Cake with Passionfruit Syrup

Makes 1 cake, Vegetarian, Wheat-Free, Dairy-Free. Adapted from Lucullian Delights

  • 500 gr peaches (I used 4), peeled and sliced
  • 3 tbsp soft brown (or raw) sugar
  • 1/4 tsp ground cinnamon
  • 2 or 3 tbsp Amaretto
  • 1 tbsp cornflour/cornstarch (maybe)

Put the peaches, sugar, cinnamon and 2 tbsp amaretto in a small saucepan and bring to the boil, reduce the heat and simmer for 4-5 minutes. If it is still a bit liquidy you can dissolve the cornflour in some amaretto and stir that in. Keep cooking until it thickens like jam. Leave it to cool while you make the cake.

  • 3 eggs
  • 175 gr soft brown (or raw) sugar
  • 1+1/2 tbsp oat milk (or any milk)
  • 1 +1/2 tbsp amaretto
  • a few drops of almond extract
  • 75 gr olive oil plus 75 gr coconut oil (or 150 gr melted butter)
  • 100 gr ground almonds
  • 180 gr white spelt flour (or normal flour)
  • 120 gr wholemeal spelt flour, or normal wholemeal flour ( I used 100 g wholemeal spelt flour plus 20 gr flaxmeal)
  • 1 tsp baking powder
  • a big pinch of salt

Whisk the eggs and sugar together for a few minutes until light and fluffy then add the milk, amaretto, almond extract, both oils (or melted butter) and mix well. Sieve over the dry ingredients, tipping  any wholemeal bits left in the sieve into the bowl too, and fold them into the wet ingredients gently with a rubber spatula until just combined. Don’t overmix or it will be tough. It is quite a sticky batter.

Preheat the oven to 175 C and oil and flour (or breadcrumb) the inside of your cake tin. I used a 23 cm 9″ cake tin with a removable base. If your cake tin is smaller you will get a deeper cake and may have to cook it for longer.

Pour about two-thirds of the batter into the cake tin then cover with an even layer of the peaches. Tip out the rest of the batter onto the peaches and cover as much as you can. Cook for 30-40 minutes until lightly browned and a cocktail stick come out clean. Leave to cool completely on a wire rack and dust with icing sugar if you like before slicing.

Passionfruit Syrup Recipe

serves 4-6, vegan, gluten-free

  • about 9 passionfruit
  • the juice of 1/2 a lemon
  • 2 tbsp soft brown (or raw) sugar

Halve the passionfruit and scrape out all the pulp with a teaspoon into a small saucepan. Squeeze over the lemon juice and add the sugar. Bring to the boil stirring occasionally, then lower the heat and simmer for about four minutes. Taste and add more sugar/lemon juice as required. It should be tart and sweet at the same time and your kitchen will smell amazing!

Serve each slice of the cake with a generous drizzle of the passionfruit syrup.

Buen Provecho!

Baby Leeks and Tomatoes with Oregano and Thyme

14 Aug

I can’t really call this a recipe. It’s just four ingredients cooked quickly in a pan with some olive oil. Which is about all the cooking I can manage in this heat.  I have also been working (in kitchens) for the past three weeks so I also have a slight aversion to being in one longer than absolutely necessary.

This goes someway towards explaining  my recent blogging absence too. We have been working as menu consultants at a beautiful yoga retreat hotel and restaurant called Shanti Som in Monda/Marbella. We have created a menu for them that compliments the style of the surroundings and the health and well-being ethos of the retreat. The new menu takes the best from the hotel’s Asian roots and Mediterranean heart ensuring that there is hopefully something for everyone to enjoy. Starting with fresh, seasonal and colourful salads…

Moving on to a Roasted Vegetable and Goats Cheese Tartlet with an olive oil spelt flour pastry case, Lebanese Lamb Burger with hummus, chargrilled aubergine, tabouli and tzatziki salad, Vietnamese Rice Paper Rolls with Nuoc Cham dipping sauce and Fresh Fish of the Day with an Asian or Mediterranean marinade.

We then moved on to cooking lunch in a private villa for a family of 14 people every day for two weeks. Now this may sound like a bit of a nightmare but luckily they were very open to our “world of flavours” which made our lives a lot easier and more fun. The family was Iranian living in London, Paris, Boston and Switzerland. They meet up once a year for a holiday together. They were lovely people and we really enjoyed cooking for the whole family, including the children, which could be a little challenging at times!!

We cooked from a different country every day but our favourite (and I’m sure theirs) was the Persian food that we made. We learnt a lot about Persian cuisine from the Aunties, the Grandma and the nieces which was fabulous. We served a fresh rocket and herb salad every day, they love fresh herbs and greens (sabzi is the Persian word for greens).

The Washer Up made a gorgeous Persian Roast Lamb marinated in lots of spices and served with an apricot, orange and date glaze. Pomegranates make everything look beautiful and burst like sweet jewels in your mouth.

Alongside the Lamb and Herb Salad we also served Shirazi, a tomato, cucumber and red onion salad with mint and lime juice, Tomatoes Stuffed with feta, apricot and almond couscous and Sabzi (fresh herb) rice. Persian is my new favourite food. I didn’t even like dill before, now I love it! It’s so good in rice and in a Tzatziki dip as well as the mint you should try it. They also add sultanas and chopped walnuts which takes it to another level completely.

So back to the non recipe. It’s all about quality and freshness of ingredients if you’re going to go this minimal. We bought some tiny little baby cherry tomatoes and baby leeks from the organic market this Sunday. There they were next to each other as I unpacked the bag. Sometimes it is that easy. Sometimes you are incapable of anything else. Occasionally it all works out perfectly. This was one of those times. We have fresh oregano and thyme growing on the roof so they went in as well.

I served them with a poached egg and spinach on brown toast. You could eat them with anything. The next evening we had them with some Italian white bean and rosemary cakes. They would be lovely with a steak or to toss with some freshly cooked pasta or on their own with a chunk of nice bread.

Baby Leeks & Tomatoes with Oregano & Thyme

Vegan, gluten-free. Serves 2 as a side dish

  • 2 tbsp good olive oil (Andalucian Extra Virgen if possible)
  • 250 g baby cherry tomatoes (the smaller the better for quick cooking)
  • 3 baby leeks, trimmed, halved lengthways, rinsed to get rid of any mud and finely chopped
  • a few sprigs of fresh thyme, leaves removed, chopped (about 1/2 tsp) or dried
  • 1/2 tsp fresh chopped oregano leaves or dried
  • salt & black pepper

Heat the olive oil in a frying pan over a medium high heat and saute the leeks with a pinch of salt for about a minute then add the tomatoes and herbs. Season well with salt & black pepper. Cook, shaking the pan occasionally for a few minutes until the tomatoes begin to split and soften. Serve with anything you like.

Buen Provecho!!

Spring Pea & Thyme Risotto with Manchego and Olive Tapenade

18 Jun

When we were in South Africa, one of the most memorable meals, for me was at Makaron at Majeka House in Stellenbosch. Having visited, and eaten in, about thirty restaurants in nineteen days it takes something quite special to stand out from the crowd.

In a sea of  mainly white, minimal, distressed wood interiors (which I love, by the way), this was a welcome diversion.  The bar has an opulent gentleman’s club/hunting lodge feel, with dark navy and gold upholstery and lighting. It manages to be eccentric and elegant at the same time. It is quirky and doesn’t take itself too seriously which is very refreshing.

 The Washer Up was very pleased (understatement) with the fact that they have a beer pairing with each of the dishes as well as wine pairings. This is the first time that I have come across this and think it is genius, especially as they are promoting local microbreweries at the same time. I have read in numerous publications recently that Beer is the New Wine and that some restaurants have started hiring beer sommeliers but this is the only place I have seen it in action.

 There is a sense of humour in the food that compliments the quirkyness of the restaurant perfectly.

The bread was brought out on a slate (my favourite thing) and included a beautiful braid, crispy lavash, homemade butter, anchovy mayonnaise, olives, figs, lavender & rosemary. The Amuse Bouche was a Peppadew Popper in beer batter with guacamole & sour cream.

For a starter we ordered the Caprese Terrine, tomato cloud, basil gelee, semi dried tomatoes, olive oil powder which was beautiful and delicious. And the Garden Pea Risotto, garlic espuma, smoked olive tapenade.

The main courses we had were an Open Duck Egg Ravioli, young artichoke, asparagus, truffle caviar, which was amazing, I loved the little beads of truffle caviar. And a Mushroom & Roasted Corn Open Lasagne that the chef Tanja prepared especially for us.

All the food was excellent but the stand out dish was the pea risotto with olive tapenade, it was stunning, and I don’t even like olives. This dish changed my mind. The pea risotto tasted like the best mushy peas you have ever had, the flavour intense & the texture comforting. There was a deliciously creamy garlic & parmesan veloute with it and the olive tapenade just took it to another level taste wise. Such a surprisingly good combination, even if you think you don’t like olives, like me.

Unfortunately I couldn’t get the original recipe from Tanja because she is a very busy lady working in Paris at the moment sharpening her skills even further at Alain Passard’s restaurant L’Aperge. But when I picked up some of these beautiful fresh garden peas in my organic veg box I couldn’t wait any longer and I had a go at it myself anyway.

I love the mixed mauve colours of these olives, so pretty with the bright green peas. A match made in heaven, believe me.

I used a mixture of fresh and frozen peas. I made a puree with the frozen and kept the fresh ones whole. You can use all fresh if you have that many, or indeed all frozen if you have no fresh. I used brown short grain rice to make my risotto but you can substitute arborio for a creamier finish and a lot shorter cooking time. It will also make the finished risotto look more green than mine.

Summer Pea & Thyme Risotto with Manchego and Olive Tapenade

Serves 3, vegetarian, gluten-free

  • 2 tbsp olive oil
  • 150 gr frozen peas (or fresh if you have that many)
  • 50 gr fresh peas (podded weight)
  • a handful of fresh parsley leaves, chopped
  •  a few sprigs of fresh thyme leaves removed & chopped plus extra for garnish
  • 1 litre (up to a litre & a half for brown rice) veg stock
  • a little freshly grated nutmeg
  • 50 gr manchego (or parmesan) grated plus 1 tbsp to finish
  • salt & black pepper
  • 1 small onion, finely chopped
  • 1 large clove garlic, finely chopped
  • 250 gr arborio (or brown) rice
  • 200 ml white wine
  • 1 tbsp cream cheese
  • a squeeze of fresh lemon juice

For the tapenade:

  • 75 gr good quality olives, buy with stones in, then remove them if possible (better flavour)
  • 1 clove garlic, chopped (or to taste)
  • fresh thyme leaves
  • a squeeze of lemon juice
  • salt & black pepper
  • extra virgen olive oil

To make the tapenade, put all the ingredients except the oil in a blender and blitz to a smoothish puree. Drizzle in the oil a bit at a time, blending until you get the desired consistency. Taste and adjust salt, lemon or garlic as required.

Cook the 150 gr frozen peas in two ladles full (just enough to cover the peas) of boiling veg stock with the parsley & thyme for about 5 minutes until soft. Puree this (stock & peas) with the grated cheese and season with salt, pepper & nutmeg. Taste and adjust seasoning.

Put the veg stock in a small pan over a medium low heat to keep warm but do not boil. Heat the olive oil in a large pan over a medium heat then cook the onions for 4 minutes with a pinch of salt, add the garlic and cook for another minute. Do not brown. Stir in the rice and coat in the oil, add in the wine and cook until most of the liquid has been absorbed.

Add the hot stock a one ladle at a time waiting for each ladle to be absorbed before adding the next. Keep doing this until the rice is cooked and you have a soft soupy risotto. This should take about 20-25 mins for arborio, longer for brown rice. If you run out of stock add hot water.

After about 15 minutes add the uncooked fresh peas, then when the rice is nearly cooked stir in the pea puree. When the rice is cooked add the cream cheese, tablespoon of grated cheese and squeeze of lemon. Put on the lid, remove from the heat and leave for 2 minutes.

Taste for seasoning before serving with a quenelle (or dollop) of the tapenade, a few fresh thyme leaves and some shaved Manchego.

Things That Made Me Smile Today…….

Jacarandas, I love their pretty purple flowers, like a tree full of droopy bluebells…..

And Oleanders in soft apricot…..

Or electric pink against the bright blue sky….

Piccolo Tesoro Goat’s Cheese, Fig and Rocket Spelt Pizza

29 Apr

This is my adaptation of a really excellent pizza we had at Piccolo Tesoro in Montagu. Montagu is a picturesque village  about 200 km outside Cape Town on Route 62. We stayed in a pretty little hotel called Four Oaks Guest House.

We had an excellent evening meal there and the breakfasts were lovely too. Piccolo was also the name of  the really cute chihuahua who stole the show at the hotel.

 After breakfast we had a walk around the village. We saw ibises nesting, weaver birds’ nests hanging over the river and some beautiful flowers.

Traditional architecture, churches and quaint cottages surrounded by white roses.

 We wandered around the Saturday morning market with people selling  homemade jams, chutneys, breads, cakes, pestos and freshly made take-away foods, but we couldn’t stay long.

We were booked on a river boat cruise at Viljoensdrift before lunch. We had a lovely bottle of the Viljoensdrift rose while drifting down the river enjoying the views. You can also order a picnic but we had lunch already booked at the beautiful Reuben’s in Robertson. You can see my full review of lunch here.

We were very full after our fabulous lunch so we had a lie down and went out quite late for a light dinner. Pizza seemed like the best option as we had gone gourmet for lunch. Arriving at Piccolo Tesoro it seemed like everyone else had the same idea. It was packed, they had actually run out of chairs. My dad had to sit on a stool for the first half hour until somebody left!!

 To be honest we were only expecting a quick pizza and a beer. Isn’t it sometimes the way, that when you are least expecting it a little gem (or piccolo tesoro) turns up out of the blue.

We did have to wait a while because they were so busy and we were the last table but we didn’t mind at all. We had enjoyed an enormous lunch remember and The Washer Up discovered his new favourite beer while we were waiting thanks to our friend Paul. Jack Black is the best South African beer now according to him.

The pizzas were excellent, some of the best I have ever had actually. The “Sophia” was my favourite, it was topped with Gorgonzola, green fig preserve and rocket. The bases were thin and crispy and not overloaded with toppings, which is exactly how I like them. Green fig preserve is used a lot in South Africa, we also had it at our picinic at Bramon Wine Estate with the baked camembert. It is made with unripe figs.

My version of this fantastic pizza is made with a spelt flour dough. I have just found a new supplier of spelt flour actually in Alhaurin (where we live). El Amasadero supplies all different types of flour including spelt, quinoa, oat, wholemeal and strong bread flour. He also supplies baking accessories and utensils, including pizza stones which I could definitely do with. He ships all over Spain and Europe or you can buy from him directly in his office/warehouse in Alhaurin just in front of the Policia Local.

He can also get Teff flour, which I am really excited about because I have been trying to get hold of  it for ages. It is used to make the Ethiopian flatbread Injera.  Injera is a flatbread made with yeast and the runny batter is poured into a hot pan and cooked a bit like a thick crepe. I have made it before with spelt flour and have been quite happy with the results. Now I can try it with the proper flour I will be posting an Ethiopian recipe soon.

Unfortunately figs aren’t in season here yet and we don’t have the green fig preserve so I used dried figs soaked in boiling water to soften them up a bit. Gorgonzola is also quite difficult to get hold of here so I used goat’s cheese instead, you could also use a blue cheese if you like.

Goat’s Cheese, Fig & Rocket Spelt Flour Pizza

Makes 2-3 pizzas, vegetarian, Dough recipe adapted from vegrecipesofindia

Prep time 25 mins (plus 1-2 hours resting) Cooking time 5 -10 mins

For the dough:   

  • 375g – 450 gr (2.5 to 3 cups)  spelt flour (or plain)
  • 220 ml (1 cup) warm water
  • 25gr fresh yeast, finely chopped or 1 sachet quick action dried yeast
  • 1 tsp honey
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • olive oil for brushing
  • polenta/cornmeal for rolling

For the tomato sauce:

  • 1/2 red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • a pinch dried chilli flakes
  • 1 tin (400 gr) chopped tomatoes     
  • 1 tbsp tomato paste
  • a squeeze of honey
  • 1/2 tsp basil pesto
  •  1 tsp salt
  • 1/2 tsp freshly ground black pepper

For the topping:       

  • 100-150 gr goat’s cheese/gorgonzola/blue cheese
  • 10-12 dried figs halved (or 4-5 fresh figs, sliced) or some green fig preserve       
  • 3 handfuls of grated mozzarella or other cheese 
  •  fresh rocket leaves to garnish

Dough…

Whisk the honey into the warm water until it dissolves then add the yeast, whisk again and leave for 10-15 minutes to become frothy.

Add 150 gr (1 cup) flour, salt and olive oil to a large bowl, stir together then add the frothy yeast mixture. Stir again and add another 150 gr (cup) of flour until combined.  Add another 75 gr (1/2 cup) flour and combine. It should be quite a sticky dough.

Use some of the remaining flour to dust the board and knead the dough for 10 minutes until smooth and elastic adding more of the flour as necessary if it sticks. Put the dough in a bowl and rub some olive oil over it. Cover and leave in a warm place for up to 2 hours or until doubled in size. 

Meanwhile make the tomato sauce….

Heat a tablespoon of olive oil in a saute pan over a medium high heat and cook the onion, herbs and chilli flakes with a pinch of salt for about 4 minutes until softened. Add the garlic and cook for a further minute.

Tip in the tinned tomatoes, add the tomato paste, honey and pesto. Season with salt & black pepper, bring to the boil, then lower the heat and simmer, stirring occasionally for about 10 minutes until reduced.  Taste and adjust seasoning. Leave to cool. You could puree it if you like but I left mine chunky.

To cook:

Preheat the oven to its highest setting, with the baking tray (or pizza stone) in there too. Make sure the oven is clean or you will have a smoking kitchen (just saying).

Punch the dough down and divide it into 2 or 3 equal balls. You can refrigerate it at this point if you like. Sprinkle some polenta (or flour) on your worksurface and start to roll or push out your dough to a kind of circle about 3-5 mm thick.

This stage is optional but this is what Piccolo Tesoro do to keep the dough crispy. They put it in the oven for one minute before they put the toppings on. That’s what I did and it worked, no soggy base.

Take it out after 1 minute and smear some of the tomato sauce on the pizza (not too much) then add your goat’s cheese slices (or chunks), your chopped/sliced figs and cover with a layer of grated cheese. Put it back in the oven for another 5 minutes (depending on heat of oven) but keep an eye on it and take it out when you are happy.

Scatter over some fresh rocket leaves and serve immediately, with a Jack Black if you can get one…

 Enjoy!!

Roasted Garlic and Rosemary Spelt Flour Braid Loaf

20 Apr

So here it is, as promised, the recipe for the Garlic & Rosemary Braid that I made to go with the Baked Camembert with Honey Glazed Pear & Almonds in my last post.

The delicious flavour of this bread comes from roasting a whole bulb of garlic with fresh rosemary in the oven for about 35 minutes until it is soft and sweet. You then squeeze the roasted cloves out of their papery cases and mash them with a beaten egg. All of this goes into the bread mixture before kneading.

I don’t need to tell you that it smells amazing while it is cooking and that you will not be able to resist pulling a piece off to stuff in your mouth as soon as it comes out of the oven. You may want to have some olive oil ready to dunk it into.

I brushed the top with olive oil, sea salt and rosemary after 15 minutes of cooking and then put it back in the oven for another 10-15 to get golden. I also painted another layer of olive oil over the top when I took it out of the oven to give it a lovely shiny finish.

Roasted Garlic & Rosemary Braided Spelt Loaf

Makes 1 loaf, vegetarian, wheat-free. Adapted from Taste of Home

  • 1 head of garlic
  • 1 tsp olive oil
  • 1 tbsp finely chopped fresh rosemary
  • 2 tsp veg stock
  • 450 gr (3 cups) spelt flour (or plain flour)
  • 1 tbsp sugar
  • 1 sachet of quick action yeast (or I used 25 gr fresh yeast, finely chopped)
  • 1 tsp salt
  • 75 ml (1/3 cup) milk (I used oat milk)
  • 75 ml (1/3 cup) water
  • 3 tbsp olive oil or butter plus extra for brushing top
  • 1 egg, lightly beaten

Preheat oven to 210 C. Remove the outer paper from the head of garlic but do not peel or separate the cloves. Cut off the top of head of garlic but leave the root end intact. Place cut side up on a baking sheet (or oven proof pan), brush/drizzle with a teaspoon of oil and sprinkle with the rosemary. Cover and roast for 30-35 minutes until soft. Leave to cool for 10 minutes then squeeze the cloves out of their cases into a small bowl with the veg stock and mash with a fork.

Whisk together the flour, sugar, yeast and salt in a large bowl. In a small saucepan gently heat the milk, water, 3 tbsp butter or olive oil until just warmed through. Add this to the dry ingredients and combine well with a wooden spoon.

Beat an egg into the mashed garlic until smooth and add that to the mix as well. Add a bit more flour if the dough is too wet but you want quite a sticky dough.

Tip it out onto a floured surface and knead for 10 minutes until smooth and elastic. Cover and leave for 10 minutes.

Turn the dough out and divide into three equal balls. With your hands, roll these into approx 18 inch sausages/ropes. place the sausages on a baking sheet lined with baking paper that has been brushed with oil. (they will probably hang over one end at this point) and braid/plait them as evenly as possible. Pinch the ends to seal and tuck them under. Cover again and leave in a warm place to double in size, about 30-45 minutes.

Preheat the oven to 180C and bake for 15 minutes. Mix some chopped rosemary and sea salt into a tablespoon of olive oil and brush this over the top of the bread. Put it back in the oven for another 10-15 minutes until golden brown.

You can also brush it with more olive oil when it has finished cooking to give it a nice shine. Leave to cool on a wire rack. If you can bear to wait, that is…

Enjoy your weekend…

Mushroom Goats Cheese Ravioli, Butternut Sauce, Confit Tomatoes, Pine Nuts, Basil

9 Apr

This recipe is inspired by a couple of dishes we tried at Reuben’s restaurants in Franschhoek and Robertson. For those of you that don’t know, Reuben Riffel is the Chef Patron of the, now very successful chain of Reuben’s restaurants in South Africa. The first restaurant opened in Franschhoek seven or eight years ago and put the town well and truly on the map as a culinary destination. Reuben’s food is all about flavour and freshness of ingredients and has a definite world influence. His consistency has kept this popular award-winning restaurant at the top of the ever-increasing number of fine-dining establishments in the town. Which is why, I presume they decided to open another one.

Reuben’s at The Robertson Small Hotel is an oasis of calm, serenity and cool styling. I had to physically restrain myself from diving (dream on) into the pool that lies adjacent to the suites as we arrived at the restaurant. Our table overlooked the pool area but luckily the menu was enough to take my mind off of that view.

The menu is typically Reuben. For starters we chose the water, summer & sweet melon salad with poppy-seed dressing, light & refreshing. The marinated mixed tomato, artichoke salad, olive caramel, deep-fried boconccini, pesto, tomato chutney. The deep-fried boconccini mozzarella balls were beautiful (must try at home soon) and came with the best tomatoes I’ve had for a long time. The Washer Up had the double baked gruyere souffle, waldorf salad, raisin puree, vanilla citrus vinaigrette. The souffle was light and flavourful, excellent with the sweet raisin puree which I recreated to go with this tart.

The main courses that lead me to this recipe came from both restaurants. Goat’s cheese ravioli, yellow pepper essence, pine nuts, confit tomato, spinach and olives from The Robertson and Butternut Ravioli, melting goat’s cheese mousse, pine nuts, tomato, yellow pepper essence from Reuben’s in Franschhoek. Mine is a mash-up of both.

Oh, and the desserts are to die for. Bon Courage white muskadel creme brulee, poached plum, plum ice cream.  Heaven.

Vanilla Panna Cotta, lemon thyme poached peaches, apricot sorbet, enough said.

Affogato: vanilla ice cream, Klipdrift gold brandy, hazelnuts, hot espresso shot. I’m going to try this at home but with frangelico (hazelnut liqueur) next time

The thing about Reuben’s food is the flavour. Every dish has a small amount of chilli in it. You don’t really notice the heat it just enhances all the other flavours. I love it. Oh, I forgot about the side dishes they do a Parmesan Truffle Oil Mash which is the most comfortingly addictive thing I have ever tasted. I didn’t get a picture because we ate it too fast.

This is my version of a Reuben dish. I made a wholemeal pasta dough with spelt flour rather than 00 flour. It actually worked really well. I’ve had disasters with wholemeal pasta before but the spelt flour seemed to be better. I did leave the dough in the fridge to rest overnight as well though. This may have helped it firm up more.

I contacted Reuben’s for the recipes and they, very kindly, sent me  a few different ones. The mushroom filling is from one dish (I added the goat’s cheese) and the Cape Malay butternut sauce is from a completely different dish. It may sound odd but it all balances out well and tastes great. The only thing I may do differently next time is trim some of the “skirt” of the raviolis (above) so that there isn’t so much double layer dough, or even use more filling to reach nearer the edges.

The confit tomatoes are intense little balls of flavour that burst in your mouth. I will definitely make these again, for pasta or salads or anything really. You may think life is too short to peel cherry tomatoes and I do kind of agree with you but, it means they soak up all of the garlicky herb oil they are soaked in. You could just saute them in a pan to save time.

Mushroom Goat Cheese Ravioli

Serves 2, vegetarian. Adapted from the Reuben’s recipe

  • 200 gr ’00’ flour (I used spelt flour)
  • 2 large eggs

Mix together in a processor until it forms a dough. Bring together, knead for a minute, wrap in cling film and rest in the fridge for at least 2 hours. I left mine overnight.

  • 12 chestnut (or mixed) mushrooms, finely chopped
  • 1 small sprig rosemary, finely chopped
  • 2 tsp soy sauce + 1 tsp sugar (or 2 tsp kecap manis)
  • 2 tsp Worcester sauce
  • about 30 gr goat cheese, cubed
  • 1 egg, beaten for sealing raviolis

Heat 1 tbsp olive oil in  a pan over a medium high heat and cook the mushrooms and rosemary for a minute. Add the soy, sugar and Worcester sauce and saute until the mushrooms are dark, soft and the liquid has all been absorbed. Leave to cool completely before filling the raviolis.

Roll out the pasta dough, on a well floured surface with a rolling-pin or pasta machine until 1mm thin. Cut out circles about 7cm in diameter. Take a tablespoon of the (cooled) mushroom filling and place on one side of the circle. Top with a piece of goat cheese. Brush the edges with the beaten egg and fold it over to cover the filling. Press down around the filling to get rid of any air bubbles and make sure the edges are sealed and there are no holes in the dough. You can cut off some of the excess skirt of the ravioli if you think there is too much. Place on a tray on a piece of baking paper until ready to cook. Store in the fridge if necessary.

To cook: carefully lower them into a large pan of salted, boiling water and cook for about 3 minutes. They should float and look softer. Drain and serve immediately with your choice of sauce.

Garlic & Herb Confit Tomatoes

Serves 2, vegan, gluten-free

  • about 175 gr cherry tomatoes
  • 25 ml white balsamic vinegar (or apple cider vinegar)
  • 100 ml olive oil
  • 1 clove garlic, sliced finely
  • 1 shallot, sliced finely
  • 1 tbsp finely chopped parsley
  • 1 small sprig fresh rosemary leaves, finely chopped
  • a few sprigs of fresh thyme leaves, finely chopped
  • sea salt & black pepper

Put a cross in the bottom of each tomato, put in a bowl and pour over boiling water till covered. Leave for 20-30 seconds, drain and then shock in iced water for 30 seconds. Peel immediately.

Warm the oil, vinegar, herbs, garlic and shallot over a medium heat for 3 minutes. Pour this over the peeled tomatoes and leave for at least two hours at room temperature before serving. Reheat in a pan with some of the oil. Season with sea salt & black pepper just before serving.

Cape Malay Butternut Squash Sauce/Soup

This makes a lot of sauce so I used it as a soup for lunch the next day as well.

  • 600 ml veg stock
  • 1 tbsp Cape Malay spice mix (see my recipe here)
  • 1/2 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 4 celery leaves & tops, chopped
  • 750 ml grated butternut squash
  • 400 ml milk/cream (I used oat milk)
  • 1 tsp palm sugar/brown sugar
  •  a squeeze of fresh lemon
  • 1 tin (400 ml) coconut milk (optional)
  • salt to taste

Put the stock, squash, Malay spices, onion, garlic and celery leaves in a large pan and bring to the boil. Lower the heat slightly and cook for about 10 minutes until the squash is soft. Add the milk, season with the salt, sugar and bring to the boil again. Cook for a few minutes to reduce slightly.

Remove from the heat and carefully blend with a stick blender until smooth. You can serve as it is or add a tin of coconut milk to make it more soupy. Finish with a squeeze of lemon and taste for seasoning.

I used a potato peeler to make some courgette ribbons which I heated through with the tomatoes and toasted off some pine nuts. Some baby basil leaves and fresh rocket look pretty for a garnish too.

For more information about Reuben’s restaurants and The Small Hotel visit their website here

Babel Roasted Artichoke Goat’s Cheese Tart, Rocket Pesto, Raisin Puree

29 Mar

We have found a new organic veg supplier, which is really cool. In this weeks box we had some beautiful young artichokes and a bunch of fat peppery rocket leaves (as well as other stuff obviously).  Artichokes are stunning looking thistle-type vegetables and it always seems such a shame to rip all their leaves off and throw them away. I did it though, using this tutorial.

To be honest preparing an artichoke is a complete faff. Such a lot of work for little return. Is that controversial?

That’s why they sell them already prepped and cooked in delis or in jars in supermarkets. So, if you are impatient (like me) or they are not in season where you are, save yourself some time and buy them. Use the whole vegetable as a table decoration instead with some lavender maybe, or even some fat rocket leaves as an alternative bouquet….

The artichokes reminded me of the delicious tart we had at Babel restaurant at Babylonstoren. The pastry was the amazingly crumbly and I managed to get the recipe from the Chef Simone. This tart came with the best chips in the world that I have recreated too. I will share the recipe in my next post.

I have already written about our day at Babylonstoren in another post . They have a huge farm on site that supplies the restaurant with fresh fruit and vegetables. There is also a beautiful greenhouse that houses the more exotic plants where you can sit and enjoy a fresh from the garden herb tea.

The interior of the restaurant is effortlessly chic.

Even the menus are gorgeous.

Their version of the tart came with tamarillo (a cross between a tomato and a passionfruit), onion marmalade and pesto. I made a rocket and walnut pesto with the gorgeous rocket and a sweet raisin puree to cut through the sourness of the goat’s cheese. After preparing the artichoke hearts I roasted them with olive oil, salt, pepper, garlic and fresh thyme to enhance their delicate flavour.

You could also buy the tart cases if you are short of time but this pastry recipe is definitely worth the effort.

Roasted Artichoke & Goat’s Cheese Tart

Makes 4 x 10 cm tarts, Vegetarian. Adapted from the Babel Restaurant recipe

For the pastry:

Prep time: 35 mins (including resting)  Cooking time: 15 mins

  • 100 g  chilled butter, cubed
  • 125 spelt flour (or plain)
  • 65 ml sour cream/creme fraiche
  • a pinch of salt

Pulse the cubed butter, flour and salt in a food processor until it resembles crumble mix. Add the sour cream and pulse again until it just comes together. Do not over mix. Wrap in cling film and leave in the fridge for at least 30 minutes.

For the filling:

Prep time: 40 mins (if using fresh artichokes) Cooking time: 15-25 mins

  • 3 young artichoke hearts, quartered (to prepare artichokes read this)
  • olive oil
  • salt & black pepper
  • a sprig of fresh thyme, leaves removed & chopped
  • 4 small garlic cloves unpeeled
  • 150 gr soft goat’s cheese
  • 75 ml sour cream/creme fraiche
  • 1 large egg, lightly beaten
  • fresh thyme, rosemary leaves, very finely chopped
  • pinch salt & pepper

Preheat oven to 180C and toss the uncooked artichoke hearts (you can leave this part out of you have bought cooked artichoke hearts) with the olive oil, salt, pepper, thyme and the whole unpeeled garlic cloves. Roast for 20-30 minutes until slightly browned.

Whisk together the goat’s cheese, sour cream, herbs, egg, salt & pepper until combined.

Butter and flour your tart tins. Quarter the pastry and roll out each piece between two bits of floured cling film to about 3mm thick. Lift the pastry and carefully push it into the tin, do not stretch it, until fairly even. Trim off the excess with a sharp knife. Put in the fridge while you do the rest.

Prick the bases all over with a fork, cover with a square of greaseproof paper and fill with baking beans or any dried beans.  Bake at 180c for about 10 minutes then remove the paper and beads and cook for a further 5 minutes.

Pour in the cheese, but not to the top, then add in the artichoke hearts and peeled roasted garlic cloves so the filling now reaches the top and bake for 15 -25 minutes, until puffed and golden.

 Rocket & Walnut Pesto

serves 4, vegan, gluten free

  • a bunch of fresh rocket leaves
  • about 100 gr walnuts (toast them in the oven for 4 minutes) then chop
  • olive oil
  • salt & pepper
  • a squeeze lemon/orange juice
  • a pinch of sugar

Put all the ingredients except the oil in a measuring jug (or food processor) and start to puree with a stick blender drizzling in the oil until you get a nice consistency. Taste and adjust seasoning.

 

 

For the Raisin Puree:

serves 4, vegan, gluten-free

  • about 100 gr raisins
  • 1 tsp brown sugar
  • 1 tsp balsamic/sherry vinegar
  • 1 tsp miel de cana (molasses)

Put the raisins and sugar in a small saucepan and just cover with water. Bring to the boil and simmer for 4-5 minutes. Reserving some of the liquid blend the raisins with the rest of the ingredients and a splash of the cooking water if necessary to a smooth puree. Taste for sweetness.

Serve the tart hot or warm with the rocket pesto, raisin puree and some fresh rocket leaves if you like. The perfect accompaniment though would have to be these chunky chips.

Crispy on the outside, soft and fluffy in the middle, sprinkled with sea salt, cracked pepper and a squeeze of lemon juice. Perfect.

I’ll give you the recipe in my next post, I promise….

Mushroom Risotto Spring Rolls, Manchego Thyme Crisps, Roasted Garlic Watercress Mayonnaise

22 Mar

This recipe is inspired by an amazing meal we had at La Colombe in Contantia Uitsig. La Colombe has always been very special to us ever since the first time we visited about five years ago. We had such a great time that we both agreed that it was the best restaurant we had ever been to.

The thing is that it had reached such an iconic status in our memory that I was secretly worried that it wasn’t going to live up to our very high expectations this time. I was actually preparing myself for disappointment.  Silly me, this time actually exceeded my expectations by quite a long way.

The food is, well you can work it out for yourself. This was how it went….

Amuse Bouche: caramelised onion tart with goat cheese, parsnip soup (in an egg-shell), pea salsa

Starter: Beetroot Cannelloni, beetroot mousse wrapped in pickled beetroot, toasted olive brioche, roasted golden baby beets, fromage blanc, poached raisins, 12 yr old balsamic drizzle

Palate Cleanser: Granny Smith Sorbet, pimms foam, cucumber, mint

Main Course: Wild Mushroom Risotto Spring Roll, butternut puree, sous vide butternut, caramelised onion, smoked garlic veloute, thyme foam.

Desserts: Coconut & Rosewater Panna Cotta, rose meringue, rose foam, turkish delight, cashew nut streusel  

Chocolate Peanut Butter Terrine, candied cranberries, apricots, peanuts, chocolate, pistachio nut dust

And if that is not enough for you, they bring around a wooden trough filled with petits fours. Okay it’s not a trough but that’s what we called it. Bring me the trough!!!

Petits Fours: Rose Turkish Delight, mini citrus madeleines, maple meringues, cinnamon marshmallows and espresso pistachio dusted chocolate truffles filled with salted caramel.

Yes, that was espresso pistachio dusted chocolate truffles filled with salted caramel. They didn’t last very long, someone at our table may have stuffed his face with them before I could stuff mine. Not mentioning any names but you know who you are…

I don’t think I need to say that the food was outstanding do I? The beetroot cannelloni was light, elegant, sweet and exquisitely made. The mushroom spring rolls were rich with truffle butter and earthy morels, the pastry was perfectly crisp, I didn’t want it to end.

The desserts were a complete triumph. Everything a dessert should be, playful, sweet and nostalgic with a grown up twist.  The attention to detail is what makes this an unforgettable dining experience. From the amuse bouche (very amusing), the palate cleanser (I mean Pimms!!), all the way through to the petits fours (bring me the trough and leave it please).

Speaking of attention to detail I have to mention that the level of service we received was actually on another level to anything I have ever experienced before. Jennifer and her highly knowledgable team made our evening a complete joy from start to finish. The waiter actually explained each dish on the menu FROM MEMORY! All those foams, purees and veloutes without reading from a notepad. That deserves a mention by itself.  And it is not at all stuffy, that’s what makes it so enjoyable, it is proper fine dining without the squeaky chairs and pretension.

Can you tell that I loved it?

I managed to acquire the recipe for the Mushroom Risotto Spring Rolls from the very talented chef, Scot Kirton. Mine is a simplified version as you can see from the description. I don’t have  a syphon thingy to make foams but I wouldn’t mind if anyone out there wants to send me one. I made some Manchego Thyme Crisps instead.

You could use spring roll wrappers to make these, I used a double layer of filo and Scot uses a special Asian pastry that I am desperate to get hold of. Either way you roll them like this:

I couldn’t get any truffle butter or morels so I used a mix of dried mushrooms, soaked in boiling water for about 20 minutes and some fresh chestnut or cremini mushrooms. The advantage of using dried mushrooms is that you can use the mushroomy soaking liquid with the stock to give the risotto a deeper colour and flavour.

Mushroom Risotto Spring Rolls

Makes about 12 rolls, vegetarian. Adapted from the La Colombe recipe

The risotto needs to be chilled before you roll it so it is best to make it the night before and refrigerate overnight.

Prep time: 45 -60 mins (not including chilling time) Cooking time: 15-25 mins

  • 150-200 gr fresh mushrooms, chestnut/cremini/portobello/morels roughly diced
  • 25 gr dried mushrooms, soaked in boiling water for 20 mins (reserve soaking liquid) then chopped
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • salt & black pepper
  • 30 gr white truffle butter (optional)
  • a bunch sprigs fresh thyme, leaves removed and chopped
  • 250 gr risotto rice
  • 250 ml white wine
  • about 1 litre veg stock plus the mushroom soaking liquid
  • 50 gr parmesan/manchego, finely grated
  • 1 packet filo pastry/spring roll wrappers defrosted
  • olive oil for brushing

In a large pan, fry the chopped fresh mushrooms and thyme in a tablespoon of hot oil until nicely browned. Tip them into a bowl. Add another tablespoon of oil to the pan over a medium heat and cook the onions for about 4 mins until translucent then add the garlic and cook for another minute. Add the rice and stir to coat in the onions for a minute.

Put the stock and mushroom soaking liquid in a small pan over a medium heat and keep hot but not boiling.

Add the wine and soaked mushrooms and cook until most of the liquid has disappeared. Add a ladle full of the hot stock to the rice and swirl the pan until all the liquid is absorbed. Add another ladle full swirl until it is absorbed and continue on like this until the rice is cooked.

Stir through the cooked mushrooms and truffle butter (if using). Taste and adjust seasoning. Stir through the grated cheese, remove from the heat. Leave to cool then chill in the fridge, overnight if possible. What I did was make the risotto for dinner, reserved about half for spring rolls for lunch the next day.

Cut a double layer 20 cm square of filo pastry (or use spring roll wrappers) and lay in a diamond shape on a board in front of you. Mound 2 or 3 tbsp of risotto onto the pastry and roll up following the pictures above brushing with olive oil to make them stick.

Preheat the oven to 190 C. Line a baking tray with parchment paper, place the spring rolls on the tray, brush the tops with olive oil and bake for 15 -25 minutes depending on size. You can also deep-fry them.

Roasted Garlic, Watercress Mayonnaise

Enough for 2 people, vegetarian

  • 2 tbsp good mayonnaise
  •  a squeeze of lemon juice
  • a handful of fresh watercress (or parsley)
  • 1 large garlic clove (unpeeled)
  • 1/2 tsp olive oil
  • salt & pepper

Roast the garlic clove in its skin in a hot oven for about 15 minutes (I did it with the spring rolls). Put the peeled roasted clove with the rest of the ingredients in a measuring jug and puree with a stick (immersion) blender until smooth. Taste and adjust seasoning/lemon.

Manchego Thyme Crisps

Makes about 6, vegetarian

  • 50 gr manchego or parmesan, finely grated
  • a few sprigs of fresh thyme, leaves removed and chopped

Preheat the oven to 200C and line a baking tray with parchment paper. Mix together the cheese & thyme. Put a heaped tablespoon of the cheese on to the baking tray and flatten & spread out slightly. Leave about 1/2 inch between each circle.

Cook for 3-5 minutes until golden brown and bubbling. Leave to cool if you want flat discs and remove carefully with a metal spatula.

If you want you can mould them gently around a rolling-pin while still hot to make them curved.

Enjoy!!

 For more information on La Colombe and Constantia Uitsig visit their website here.

Thanks to everyone at La Colombe who made our evening so special. Hopefully it won’t be too long before the next time…..

 

 

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