Corlea's Guava & Pear tart

PEACH, WALNUTS AND CINNAMON CRUMBLE

PEACH, WALNUTS AND CINNAMON CRUMBLE

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.
peach-walnuts-and-cinnamon-crumble
gueset post BLOG thank you

Preshana’s Berry Tiramisu

Preshana’s Berry Tiramisu

TRH Preshana's Berry Tiramisu

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

Es and Corlea’s Regular and Vegan BBQ (Braai) Pies

Es and Corlea’s Regular and Vegan BBQ (Braai) Pies

Home made Vegan Dough  **** (Recipe below)
TRH Es's Breakfast Brunch Pies1  TRH Es's Breakfast Brunch Pies2
Store bought butter puff pastry
TRH Es's Breakfast Brunch Pies5TRH Es's Breakfast Brunch Pies3
Brunch
TRH Es's Breakfast Brunch Pies4

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).

Method
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
Ingredients
Makes 1 lb of dough
295g all purpose flour
scant 1/2 tsp salt
250g cold vegetable shortening
125ml ice cold water

Method
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.

Recipe courtesy of: vegandad
Vegan dough Prepared, tried and tested by Sarien Slabbert – Daughter-in-law
Prepared, tried and tested by: Corlea Smit‎ and Es Slabs

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