Tag Archives: plettenberg bay

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…

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Rosemary and Garlic Baked Camembert with Honey Glazed Pear and Almonds

17 Apr

This dish was inspired by a picnic lunch we enjoyed at the Bramon Wine Estate just outside Plettenberg Bay. Bramon Wine Estate is a boutique vineyard and it is the first and only Estate that far East of the Western Cape.

Their flagship Sauvignon Blanc wine is called The Crags which is the name of the “town” where the Wine Estate is situated. You couldn’t really call it a town though. It consists of a petrol station and a shop. Which is why it is such a pleasant surprise to find this beautiful place just off the main road. They also have two sparkling Sauvignon Blanc Cap Classiques. I went for the 2008 sparkling ” a  refreshingly clean palate with vibrant mousse and an exciting, limey, zesty lingering finish”. It was one of the best sparkling wines I have tried in a long time.

So I had another glass. As you do.

In the summer they offer a picnic lunch amongst the vines. It is a really special feeling to be drinking the wine that is growing all around you. It is a relaxed, informal dining experience (in a really good way). You order your drinks and then get a list of the foods available. You trick the boxes next to what you would like to order and then give it back to the very capable waiting staff. Sit back relax, enjoy your drink and the beautiful surroundings while your picnic is freshly prepared for you.

We chose the mini baked camembert with honey figs and nuts, a beautiful plaited bread with rosemary and sea salt, green fig preserve, avocado and parmesan crisp salad, fresh pesto with mixed herbs and almonds, sundried tomatoes and a creamy hummus.

There is a monkey park and a bird sanctuary very near to the Wine Estate, so in a very organised fashion we went to Bramon in the morning to book a nice table in the vines for lunch at 1pm and then went off to Monkeyland for the rest of the morning. You get a guided walking tour around the forest that is very informative for kids and adults. More than 450 primates live and free-roam around the forest. It is an amazing feeling to be that close to so many different types of monkeys and lemurs that are living in a natural habitat. 

After lunch we went to Birds of Eden which is the largest free flight bird aviary in the world. It is a great way to spend a a couple of hours, there are 3500 birds out in the open. You walk up wooden walkways that snake their way through ruins and waterfalls up into the canopy of the trees. It is a stunning place.

And again you get so close to them.

Monkeyland and Birds of Eden are next to each other so you can buy combination tickets for both, which is what we did. With an excellent lunch at Bramon in between of course. Which brings me back to the food.

I contacted Bramon to get the recipes for the baked camembert and the rosemary plaited bread. The gave me the camembert but then told me that the bread recipe was a secret! I can understand it of course, it was very good.

So I made my own version of the bread using spelt flour which I flavoured with roasted garlic and rosemary. It was lovely, especially dipped into the oozing  baked camembert.

I will give you the bread recipe in my next post but for now here’s the baked camembert. I used pears rather than figs because figs aren’t in season here yet and I had some in my fruit bowl.

 I also studded the cheese with sliced garlic and rosemary sprigs before baking it because we used to serve it like that when it was on the menu at the restaurant. It’s something I saw Jamie Oliver do somewhere that makes such a difference to the flavour.

Rosemary & Garlic Baked Camembert with Honey Glazed Pear & Almonds

serves 2, vegetarian, gluten-free

Prep time: 5 mins Cooking time: 30-35 mins

  • 1 boxed camembert (250 gr) wooden box is best but card is fine
  • 1 clove garlic, peeled and finely sliced
  • a few tops of fresh rosemary
  • olive oil

Preheat the oven to 180C, remove the paper wrapping from around the cheese and put it back in the box. Make little slits all over the top of the cheese with a sharp knife and push in the slices of garlic and rosemary tops.

Drizzle with a little olive oil and bake for 30-35 minutes until soft and melting inside. Meanwhile make the honeyed pear and almonds.

Honey Glazed Pear & Almonds

serves 2, vegetarian, gluten-free

  • 1 pear, cored and sliced into 12 wedges
  • a squeeze of lemon juice
  • 1/2 tsp finely chopped fresh rosemary
  • a drizzle of olive oil
  • a handful of whole toasted almonds (I used salted)
  • salt & black pepper
  • about 1 tbsp honey (rosemary honey if possible)

Toss all the ingredients apart from the honey together in a small bowl until evenly coated. Heat up a small frying pan over a medium high heat and throw in the pear & almond mix. Brown/caramelise slightly on both sides before adding the honey and stir to coat the pears.

Cook until the pears are soft but not mushy and remove from the heat.

Serve the warm honey glazed pear and almonds with the baked camembert and a nice bread for dipping. Or wait for my Roasted Garlic & Rosemary Braided Spelt Loaf in my next post…

For more information about the Bramon Wine Estate visit their webste here.

Enjoy!!

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