GUEST POSTER – Recipe courtesy and by approval of TASTY EATS
Guest Blogger: TASTY EATS Link: Original Post
Fresh peaches are everywhere now and I find it hard to resist baying them. The ones I’ve found this week were so ripe and juicy, I could see they will not keep for long. So I’ve decided to use some of them in a quick crumble – one of the easiest and tastiest fruit desserts.The result was very tasty and the aroma of cooked peaches and cinnamon, that filled the kitchen while baking, was wonderful.
GUEST POSTER – Recipe courtesy and by approval of TASTY EATS
1 packet boudior (sponge finger) biscuits
1 cup black coffee
1 tub fresh cream
1 tub mascapone cheese
juice of one small lemon (use less if you prefer it less tart)
3 Tbspn sugar(add more/less as per taste
berries of choice
Line a loaf tin with clingfilm
Dip sponge finger in black coffee and cover the base with a layer of biscuits.
Beat together mascapone cheese, sugar and lemon juice.
Add fresh cream and beat until thick and mixture holds it’s shape
You could add a layer of fruit between biscuits and creamed mixture if you prefer
Pipe creamed mixture over bisciuts and continue to layer alternately ending with a creamed mixture.
Leave to set for a few hours/overnight in fridge
Decorate as you like
Prepared, tried and tested by: Preshana Singh
Home made Vegan Dough **** (Recipe below)
Store bought butter puff pastry
Filling ingredients for 3 pies:
Fry in oil:
1 punnet mushrooms, sliced
1 large red onion, sliced
1 large heaped tablespoon of minced garlic
½ zucchini – cut in quarters and sliced
Keep separte – do not fry:
½ red and ½ orange pepper – sliced
Fresh baby spinach
For 1 Vegan Pie:
Homemade vegan puff pastry ***
Used 4 vegan sausages
Vegan cheese – grated
For 2 Regular Pies:
2 boxes of Store bought butter puff pastry (2 rolls per box)
BBQ 6-8 regular bratwurst sausage links – the rest to be eaten as is on the side
Mixed mozzarella and cheddar cheese – grated (We used a lot, I would guess about 1-1½ cups).
Fry the all the veggies and garlic in oil together with the garlic.
Spray or paint your BBQ grid very generously with oil.
Place one layer of dough on the grid and layer the sausage, veggie mixture, spinach, cheese and peppers. The order does not matter.
Be careful, do not overload with the topping. It’s difficult to work with it on the grid.
Top with the second layer of dough and pinch the sides together to prevent the filling from falling out.
BBQ for ± 20 minutes till dough done and cheese melted and all heated through.
We did this by trial and error. The first one we did was the vegan dough pie, and as the dough was pretty soft, and we did not really know how to go about, we closed the grid. This made that the dough stuck to the top grid, and it was rather difficult to open the grid and not brake everything into small pieces. It still tasted very good!
The second pie went much better. Here we used store bought butter puff pastry and also built the pie on the grid, but kept it open. BBQ the bottom, then gently close and turn the grid around and BBQ the other side. If needed repeat the process till you have a nice toasted and browned pie.
Our third pie was perfect, but unfortunately I do not have a picture of this one as everybody just wanted to start with brunch.
We served this all with slices of fresh avocado, and baby tomatoes.
We also had a large bowl of fresh cut fruit with yoghurt, afterall it was brunch.
All in all we had a feast.
***Easy Vegan Puff Pastry
Makes 1 lb of dough
295g all purpose flour
scant 1/2 tsp salt
250g cold vegetable shortening
125ml ice cold water
Whisk together flour and salt.
Use a pastry cutter to cut the fat into the flour.
There should be largish chunks of fat visible, don’t cut it down too much.
Sprinkle water over the flour/fat mixture and gently mix together with a wooden spoon (you don’t want to mash the fat chunks too much).
When you can’t incorporate any more flour in, use your hands to gather together a dough ball.
Press/squeeze the flour mixture together to form a dough, rather than kneading.
The final dough will be sticky.
Turn dough out onto a well floured surface. Flour the top of the dough.
Roll into a rectangle, about 7 x 16″.
Make sure everything stays well-floured, keep checking under the dough to make sure it is not sticking.
Square everything up by pressing the dough into the side of a pastry scraper.
Fold the top down to the middle, and the bottom to the middle. Fold in half. Use the pasty scraper to square everything up. “*”
Rotate dough 90 degrees and repeat previous step. “*”
Wrap dough in plastic wrap or waxed paper and refrigerate for at least 4 hours before using.
500ml cake flour
100g Rodelle baking cocoa (I love using Rodelle with its rich flavor, and you have a nice dark chocolate cake due to the dark Dutch cocoa)
10ml baking soda
5ml baking powder
pinch of salt
450ml original coconut milk (Silk)
10ml white vinegar
320g sugar in the raw – Natural Turbinado Sugar
320ml VOO (Virgin Olive Oil)
10ml vanilla extract
Vegan Chocolate Ganache
250g Organic Vegan Chocolate: – I used Green&Blacks Organic Dark Chocolate with 70% Cocoa
150ml original coconut milk (Silk)
Any fresh berries to decorate (strawberries, raspberry or cherries) or any combination.
Preheat the oven to 315F and line a 9-inch spring form cake tin with baking paper, and grease the sides.
Mix the flour, cocoa, baking soda, baking powder and salt into a bowl. Mix with a hand whisk till smooth and no lumps visible.
In a separate bowl, mix the milk, vinegar, sugar, oil, and vanilla and whisk till sugar dissolved and all combine.
Mix the wet and dry mixture together and by using a hand whisk mix till smooth.
Pour the mixture in your spring form cake tin and bake for 40 minutes or until a cake tester comes out clean. Turn off the oven, and leave for another 5 minutes in the cooling oven.
Place your pan (with the cake) on a wire cooling rack and let it cool down.
After about 10-15 minutes you can open the spring form pan and take out the cake and remove the base of the pan, and leave the cake on a wire rack till cold and ready for decorating.
Cut the chocolate into small pieces. I used a large knife and cut the chocolate slabs into small pieces. Less mess and very easy.
Combine the milk and chocolate in a glass bowl and microwave for 1 minute on high (the time will depend on the wattage of your microwave). Be careful, do not cook the milk and chocolate.
Use a metal spoon and stir till chocolate melted and you have a smooth consistency.
Set aside and let the mixture cool down for an hour or two, till thickened but still pourable.
Pour the cooled and thickened ganache over the cake and let is run down the sides, or spread as you will do with regular frosting.
Decorate with berries and fruit, get creative and enjoy!
Original Source: deliciouseveryday
Highly modified, tried and tested by: Esme Slabbert
3 extra large eggs (I used Jumbo eggs)
250 ml castor sugar
300 ml selfraising flour
45 ml water
Heat oven to 180C
Cream eggs and sugar
Add sieved flour and add water
Grease a flan pan well & sprinkle lightly with flour. Pour mixture into pan and bake for 15 minutes. Let cool and fill with filling of your choice
•sweet cream with any canned fruit
•caramel treat, fresh cream & banana
•thick custard, canned fruit with fresh cream
** I filled with sliced bananas, spoon caramel treat over bananas. Top with whipped 250 ml fresh cream and drizzled rings of chocolate ganache over cream making a design with a toothpick.
Decorate with maraschino cherries
Recipe credit : Feriel Sonday
Prepared, tried and tested by: Gail Haselsteiner