Category Archives: Blog

Saffron, lime and chili infused butternut broth with creamy chive and feta dollop

Nothing is more satisfying than a healthy and nutritious bowl of fabulous pumpkin or butternut soup to warm the cockles of your heart.   Here’s a really easy and very sexy soup for you to try.  It’s all about adding a delicious dollop of creamy chive and feta for some texture, flavour and culinary bling.

Now not everyone can get their hands on saffron so do not fear, I have accounted for that in the recipe.  Read on fabulous foodie.

 

Saffron, lime and chili infused butternut broth with creamy chive and feta dollop                                 

 

Serves 6-8

 

2 teaspoons butter or olive oil

2 medium onions chopped

2 cloves garlic, crushed

2 good pinches saffron or use 1 teaspoon turmeric powder instead

600g -1 kg butternut, sweet potato or pumpkin cubed into 1 or 2 cm cubes (perfect way to use leftovers)

2 litres good chicken or vegetable stock

Salt and pepper to season

Zest of one lime

1 small chili crushed (or use more if you like!)

2 tablespoons Parmesan cheese or use mature cheddar (optional)

80 – 100 ml fresh cream

100 g Danish style feta mixed to a paste with 1 bunch chives or spring onions, finely chopped. Alternatively use Greek feta blended with a few tablespoons of cream until smooth!

 

Method

 

Fry the onions in the oil or butter with the garlic until just soft. Now add the saffron or turmeric and finely cubed butternut as well as the stock. Allow to come to the boil and cook for about 15 -25 minutes until the butternut is soft,  Now add the zest and the chilli as well as the fresh cream. Remove from heat and blend with a stick blender and blend until ridiculously velvety and smooth.  If this is too thick for your liking add some more stock and thin it down.

When you serve simply garnish with dollops of the feta and chives, and even some fried shallots for crunch!

Purple Carrot Cake for Mum

I’m so excited!   In exactly one week my mum will fly in from South Africa to spend 9 glorious weeks with me and her beloved grandson’s.

It has been two years since we last saw each other and although we Skype and call and Whatsapp all the time, nothing can beat a cup of tea and a chat over a plate of something decadent, to really appreciate mother and daughter time TOGETHER!

My mother has always been a very keen and accomplished baker.  We used to live miles and miles away from the closest tiny towns so our ‘entertainment’ was not going to a malls and movies or restaurants as there simply weren’t any around.  No, our entertainment was ripping out recipes out of magazines and sticking them into our recipe folder.  Or pouring over recipe books booked out from the library (no google search in those days lol)

We also grew most of our own vegetables and produce so there were always fresh eggs, fruit and ridiculously good milk from our cows.  We used to have a stainless steel milk separator which would spin off the rich and delectably thick cream either to be used on scones, churned into butter, or baked into cakes and cookies.

Oh the sweet memories!

Carrot cake was always a firm favourite, and although I’ve adapted this to be a little more glamorous essentially it’s just a jolly fabulous carrot cake!

Enjoy!

Beat together

185g softened butter with 3/4 cup brown sugar in a mixer until light and fluffy, and until the sugar is dissolved.

Add 5 ml Vanilla Extract or Paste and 2 eggs and mix together.

Grate 2 medium sized purple carrots, you can use normal carrots here if you wish, into the mixture.  Sieve in 1 cup self raising flour and 1/2 a teaspoon EACH of cinnamon, mixed spice or ras el hanout, and also 1/2 teaspoon bicarbonate of soda and 1 cup of pecans and/or pistachios. Mix together until combined and then pour into a greased cake or loaf tin.  Bake in a pre-heated oven of 170c for about 20-25 minutes until the cake is cooked, test with a skewer like they do in the movies lol!

Allow to cool.  While the cake is cooling you can whip up this delicious but ridiculously easy icing!

Take 1 small tub ricotta or cream cheese and into it add 2 tablespoons icing mixture, about 2 ml vanilla paste and the juice and zest of one lime.  Mix well and then dollop this onto the cake!  I cut the cake into portions first and arranged them on a platter before decorating each square with a dollop of the sweetened ricotta and a gorgeous little organic rose bud (available from my online store or at your local Indian spice shop)

Enjoy and let me know what you think!

Vanilla Zulus Telephone Pudding

Living away from my home country, I have found myself not only longing for my mother but for my precious aunts and cousins spread over the globe.  We haven’t seen each other in years as many of us fled South Africa and are now scattered all over the world, but from time to time we will drop each other a line and we always know we are missed and loved.

I am lucky to have a wonderful set of aunts that have not only contributed to my upbringing, but continue to be a valuable support, strength and bring happiness to me.

We all bear a slight resemblance to each other as I suppose most families do, but what really connects us is food.  A ridiculously sweet tooth unites us.  We have always celebrated, swopped, discussed and enjoyed sweet treats at family gatherings, get togethers and when we are feeling homesick and missing each other.

We also have a secret to reveal.  A very very old and dear family recipe that has been passed for generations from one sweet tooth to the next.  We all have a copy of this recipe in our well-worn recipe folders and will often get a desperate call from a family member or a guest that has attended, BEGGING for the recipe.

Thus this decadent and delicious and world famous recipe is known as TELEPHONE PUDDING.  Yes, telephone pudding.  Because, as I said,  you are guaranteed to get a phone call from a guest or a relative begging for the recipe over the phone once they have tried it.  It remains, to date, my favourite all time dessert.

Not only does it conjure up precious memories of family get togethers and of my childhood, but it is now my quick-fix for any homesickness that I feel!

Perhaps we should re-name it EMAIL PUDDING or FACEBOOK PUDDING but either way I have decided to share it with you and spread the love.

Enjoy

With much love from my family to yours xxx

Telephone Pudding

This dessert is also a must for winter! As discussed, this is  called telephone pudding in my family because the recipe is usually given over the phone! It is essentially a self-saucing ginger sponge…heavenly xxx

375 ml plain flour, sifted

1 teaspoon baking powder and 1 teaspoon bicarbonate of soda dissolved in a 250 ml cup of milk

250 ml white sugar

1 cup almonds or pecans blended to resemble breadcrumbs (optional, feel free to omit)

125 ml soft or just melted butter

1 tsp powdered ginger

1 egg

2 Tablespoons apricot jam

Pinch of salt

Sauce

250 ml cup of white sugar dissolved in 500 ml cups of boiling water

Method:

Beat the sugar and the butter together until light and fluffy and then add the egg. Mix until smooth. Add the remaining ingredients and mix through. Spoon into a greased baking dish. Now make the sauce by mixing the sugar and the boiling water together. Use the back of a spoon to pour over the batter….DO NOT MIX.

Bake in a pre-heated oven of 160 c for 25-30 minutes depending on how deep your baking dish is. Check for doneness and then serve hot and sticky with a big dollop of whipped cream.

Family friendly comfort food!

MOTHER’S DAY Pumpkin, Parsley & Parmesan Scones

These are not just ANY old scones.  Behold…these are my old faithful’s.  They have never let me down, never not worked, and they are magnificently quick.

Best part is  you don’t need a scale, you don’t need to fuss…simply mix and bake!

I have ‘blinged’ up the humble scone, I think it was well overdue for a makeover don’t you? To add colour, personality and flavor I have added grated pumpkin or you could use carrot, zucchini or butternut instead! That teamed with the herbs and the sexy ricotta spread will give your next scone-serving session guaranteed ‘ooh’s and aah’s’ …

Pumpkin, parsley and Parmesan Scones
  • 2 cups plain flour sifted = 500 ml
  • 2 teaspoons baking powder sifted
  • 2 pinches salt
  • 2 tablespoons grated parmesan cheese (or cheddar)
  • 2 tablespoons freshly chopped chives or parsley
  • 2 eggs beaten – place in a 250 ml cup measure, top to the 250 ml mark with milk/ricotta/sour cream/sour milk or even plain yogurt
  • 1/2 cup pumpkin, butternut, zucchini or carrot finely grated – place in a bowl with 125g grated or diced butter and ‘melt’ in the microwave for about a minute, this will melt the butter and soften the vegetable!

Method:

  1. Mix all the ingredients together until a nice thick batter is formed, try not to over mix as these will become tough if over handled! Less is more in this case.
  2. You can either drop tablespoons of the mixture into greased and floured muffin tins, paper cups, terracotta pots or just dollop onto a baking sheet OR with floured hands shape the dough into a square with your hands and simply cut into 9 squares.
  3. Place squares on baking tray.
  4. Bake at 180 c for about 15 minutes until golden brown and cooked.
  5. Check for doneness. Serve with this delicious spread or just some lovely butter.
Ricotta parsley and pepper dollop
  • 125g light ricotta
  • 1/4 teaspoon lemon zest finely grated
  • 1 teaspoon freshly chopped parsley
  • Lots of black freshly ground pepper/pink pepper
  • 1 tablespoon parmesan cheese grated

Happy Cooking, and Happy Mother’s Day to all of us fabulous mum’s out there!

One a penny, two a penny…hot cross ducks!

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Vanilla Zulu’s hot cross ducks

Of course, you can just make standard buns, but how cute are these for the kids!

These are easy to make and delicious and tasty too!

YOU WILL NEED:
  • 500g flour
  • 80g soft or grated butter
  • 1 large egg
  • 1 teaspoon salt
  • 1 level tablespoon Ras el Hanout or mixed spice or cinnamon
  • 2 tablespoons brown sugar
  • 10g instant dry yeast
  • Half a cup choc chips or raisins
  • 150ml warm milk
  • 100ml warm water
METHOD:

Place the warm milk and water into jug and add the yeast, sugar and 1 tablespoon of the flour.  Stir and set aside and allow to sponge for about 15 minutes.  This is to check that your yeast is active, it should start foaming on the top of the liquid!  Now place all your ingredients into your mixer which has been fitted with the dough hook or into a large bowl if you are doing this by hand. Mix together and then knead for at least 5-8 minutes until smooth, if you are doing this by hand and the dough is sticky simply dust with flour and keep kneading.

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When smooth place in a greased bowl or bag and allow to prove for twenty minutes. The dough must double in size, so you may need longer on a cooler day!

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Once proved place on a floured surface and divide and roll into 12 balls and place on a greased baking sheet.

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Now to make the Crosses!

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80g flour 3 tablespoons milk 1 tablespoon vegetable oil

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Mix to a smooth dough ball and then roll out on a floured surface.

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Cut out long thin strips and then place on top of the buns, you will need to brush with a little milk to help stick them down.

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I decided to try the duckling idea!

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Now allow proving for a second time for about twenty minutes. Brush with a little more milk, not too much. Bake in a pre-heated oven and bake for 12-15 minutes. Remove from heat and then brush with maple syrup, golden syrup or honey! Yum!

Don’t you feel so proud of yourself!

 

Please share your photos with me on Facebook or Instagram!

Have you got 12 minutes and a tea bag?

Have you got 12 minutes and a tea bag?

Fabulous! Then you can home-smoke salmon (or chicken). Yes, delicious, moist, tender and juicy smoked salmon made fresh at home in your kitchen in only 12 minutes.

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It’s easier and quicker than you think and you don’t have to rush out and buy a new piece of equipment.  And best of all, we are going to serve the skin nice and crispy which is very trendy at the moment.

WANT TO KNOW HOW?

It’s easier if you just watch this quick video, here I show you with chicken but it’s the same process with salmon.  At the 8/9 minute mark, I remove the skin off the salmon with a pair of tongs, place on a baking sheet and then bake in an oven of 200c for about 8-12 minutes until crunchy and crispy.

Remove from the oven and allow to cool.  You can either serve the salmon with a gorgeous salad, steamed vegetables or even make into a paté by combing the mashed flakes with cream cheese and dill.

 

Enjoy!

 

 

Moroccan inspired Suntanned pan-lamb with date, mint and pistachio bling

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Suntanned Pan-Lamb with dates, mint & nuts

YOU WILL NEED:
  • 1 – 1.5kg leg of lamb, deboned
  • 1-tablespoon turmeric
  • 1 tablespoon ras el hanout/curry powder
  • 2 tablespoons Olive oil
  • 1 cup dates, chopped
  • ½ cup fresh mint leaves, loosely packed
  • ½ cup nuts of your choice ( almonds, cashews, and pistachios)
METHOD:

Preheat oven to 200°C.

Debone the lamb (if required). Make a rub with the turmeric, ras el hanout and oil. Rub this all over the lamb and allow it to rest while the pan heats.

Heat a frying pan (that can go in the oven) and when hot place the lamb in it. Cook for about 4 minutes on each side – this is to seal the lamb. Make sure it has a lovely suntan before you turn it over! Place the lamb (on the frying pan you just used) into the oven for 8-12 minutes. The exact time required will depend on the shape of the meat, your oven, and personal preferences.

Remove the lamb from the oven and allow to rest before slicing.

For the date accompaniment – combine the dates, mint, and nuts together.

TO SERVE:

Serve on a rocket salad, with cumin and honey glazed roasted carrots, spiced yoghurt and with a butterbean hummus.

Love on a plate…

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Love is in the air…

It’s the time of the year we embrace romance and passion and all things LOVE!  Cupid has practically aimed his bow at my favourite romantic recipes and he shot his arrow straight and sure into this recipe…which I will now share with you!

And for a special treat to celebrate love of food and wine, we have teamed with Winery of the Year, Hentley Farm.  They have helped us pair some of their sophisticated wines with our featured recipe.

Serve this recipe of love to your sweetheart and they will literally feel your love jumping off the plate…not only is it easy to make, it will show them that you care and adore them.

Just in case you hadn’t noticed, I’m a hopeless romantic and celebrate Valentines Day every week not just once a year 🙂

Don’t have a valentine?  Not to worry, this wonderful dish is lovely to share with family and makes enough for 4 so I made sure there was some for the next day!

Can’t eat seafood?  Why not try this with chicken and porcini?  Recipe below for you!

 

WOTY Hentley Farm[1]

Here’s what Ben Burke from Hentley Farm has recommended as a pairing…

“I highly recommend either our 2015 Blanc de Noir Sparkling White or our 2015 Grenache/Shiraz Rose as a romantic pairing.

Probably leaning more towards the 2015 Grenache Rose as it’s such a versatile wine plus the many awards it has received to date – including “Best Rose” at the Barossa Wine Show late last year.

The 2015 Grenache/Shiraz Rose has a vibrant red rose petal colour combined with lifted aromas of red berries including strawberries, raspberries & cranberries supported by an underlying note of freshly spun fairy floss.

The mid palate is textural and creamy bursting with plush red fruits… Finishing dry this wine will leave you and your loved one wanting another sip before moving on to your next romantic courseBen Burke Hentley Farm Wine

Crab and Prawn Lasagna

Crab & Prawn Lasagne with Prosciutto Prawn Bling

INGREDIENTS:
  • 4-8 fresh lasagne sheets (store bought is absolutely fine)
  • 200g cooked crab meat mixed with 400g cooked prawns chopped, or cooked firm white fish (snapper or similar)
FOR BÉCHAMEL SAUCE:
  • 3 T/50g butter
  • 3 T/50g flour
  • 600ml milk
  • 80g Parmesan or Pecorino
  • ¼ teaspoon turmeric /curry powder
  • 3 Tablespoons white wine (optional)
  • Salt and pepper
METHOD:

To make the béchamel sauce – melt the butter in a heavy-based saucepan. Remove from heat. Add the flour and stir well to make a ‘roux.’

Gradually stir in the milk, half a cup at a time, stirring continuously. When the mixture is smooth, return to the heat while stirring with a whisk. The mixture will thicken. Bring to the boil and cook through for about 1 minute, stirring constantly. Remove from heat, add the turmeric and season to taste. Stir in the grated cheese and the white wine – you want it to be ridiculously cheesy and decadent! Set sauce aside to cool.

Grease a baking dish. Place a layer of sauce, then lasagne sheets, then 1/3 crab/prawn mix and smother with the cheesy béchamel sauce. Repeat until all meat is used. Finish with a layer of lasagne sheets and sauce and top with grated cheese.

Bake in a moderate oven (180°C) for about 30 minutes, until golden on top and pasta is cooked through.

The Bling: Proscuitto Prawns

Wrap 2-4 large tiger or banana prawns with 4 thin slices Prosciutto, fry in a pan with a little olive oil, once the first side is brown turn over and cook until the second side is done. Remove from hot pan and then burn a lime that has been cut in half, cut side down into pan until it has caramelised and is brown and juicy!

TO SERVE:

For a round of applause, garnish a plate with balsamic glaze and black salt, serve up the lasagne, top with the prosciutto prawn bling, petals and black salt*. Serve with a fresh salad of pear a rocket and parmesan.

*Culinary Bling Petals and Black Salt available from Vanilla Zulu store.

Chicken & Porcini Lasagne with Pancetta Bark

INGREDIENTS:
  • 4-8 fresh lasagne sheets
  • 500g chicken tenderloins or chicken breast and cut into very thin strips, pan fried hot and fast with 1 onion finely diced and shredded or sliced, cool.
  • 4 Tablespoons minced or finely chopped Porcini/Portobello (use dried or fresh, but if they are dried cover in water and microwave for a minute to soften)
FOR BÉCHAMEL SAUCE:
  • 3 T/50g butter
  • 3 T/50g flour
  • 600ml milk
  • 80g Parmesan or Pecorino
  • ¼ teaspoon turmeric
  • 3 Tablespoons white wine (optional)
  • Salt and pepper

Truffle oil to drizzle (available from your local deli or even some specialty fruit and veg…and of course from Vanilla Zulus fabulous new stop)

METHOD:

To make the béchamel sauce – melt the butter in a heavy-based saucepan. Remove from heat. Add the flour and stir well to make a ‘roux’.

Gradually stir in the milk, half a cup at a time, stirring continuously. When the mixture is smooth return to the heat while stirring with a whisk. The mixture will thicken. Bring to the boil and cook through for about 1 minute, stirring constantly. Remove from heat, add the turmeric and season to taste. Stir in the grated cheese and the white wine – you want it to be ridiculously cheesy and decadent! Set sauce aside to cool.

Grease a baking dish. Place a layer of sauce, then lasagne sheets, then 1/3 chicken, onion and mushroom mix and smother with the cheesy béchamel sauce. Repeat until all meat is used. Finish with a layer of lasagne sheets and sauce and top with grated cheese.

Bake in a moderate oven (180°C) for about 30 minutes, until golden on top and pasta is cooked through.

The Bling: Pancetta Bark

Oven-roast 8-10 slices of Pancetta on a roasting tray until brown and crisp and serve as pancetta bark bling with this delicious lasagne! Will add some amazing crunch and sophistication to this dish!

TO SERVE:

For a round of applause, garnish a plate with balsamic glaze and black salt, serve up the lasagne, top with the prosciutto/pancetta bark and my petals and black salt, available from our online store. Drizzle with truffle oil and then serve with a fresh salad of pear a rocket and Parmesan.

 

Also found this lovely set of recipes in case you need more inspiration!  http://www.seriouseats.com/valentines-day-entrees

Happy cooking, Lovers!

PS: Make sure you tag me, @vanillazulu, in photos of your amazing creations!

African Culinary Safari…with the Vanilla Zulu

Flavours from Africa!  What a melting pot of cultural diversity South African cuisine is

…which makes it really easy for me to be creative with some old classics.

Why not try some of these delicious recipes next time you feel like an Instant African Culinary Safari!

Sweet Potato Samoosa’s with strawberry chilli jam

INGREDIENTS:
  • 2 cups sweet potato mash
  • 1 tablespoon butter or oil
  • 1 onion finely chopped
  • 1 tablespoon curry powder
  • 1 small chilli finely chopped
  • 1 clove garlic minced
  • 1 teaspoon ginger, minced
  • 3 tablespoons chopped coriander
  • 1 egg mixed until very thin with 125 ml water to make egg wash
  • Spring roll pastry sheets, cut in half
METHOD:

Heat and grease a frying pan and then add the onion, ginger and the garlic into the oil/butter and stir while allowing to soften. Cook for about a minute and then add the curry powder and stir through. When fragrant add the sweet potato and the coriander and adjust the seasoning with some salt and the chilli.

Cool.

When cool brush the pastry with the egg wash and place about a tablespoon on the one corner at the bottom of the pastry. Simply fold over so the edge meets and continue to fold up forming a neat triangle as you go. Either fry immediately in hot oil or place on a try in the fridge and cook as needed. Fry and then drain.

TO SERVE:

Use a chutney or jam with a bit of chopped coriander, chilli, fried Asian shallots and edible petals. Delicious!

For the jam simply boil up 2 cups chopped fruit such as strawberry, plum, pineapple, peaches or a mixture with 1 cup water and half a cup white sugar with 1 teaspoon minced ginger and 1 teaspoon lemongrass.   Boil hot and fast, shaking from time to time, until the syrup is nice and thick. Cool and store.

 

Rich and sexy Oxtail Potjie with capsicum speck ‘bling’

Recipe to serve 6-8

INGREDIENTS:
  • 2kg oxtail 
  • 80-100 g diced speck or bacon
  • 2 cloves garlic crushed (use a fork and some salt to crush the clove)
  • 2 large onions roughly chopped or 8 – 10 shallots peeled and diced (you could leave them whole as well)
  • 2 carrots peeled and roughly diced or sliced (try find purple carrots as they will add some personality and colour to this dish)
  • 200ml good red wine (and a glass for the chef!)
  • 800ml – 1L good beef stock (depends on how saucy you like it)
  • 2 large ripe tomatoes finely diced or 1 tin chopped tomatoes or 400ml passata
  • 2 tablespoons plain flour mixed to a paste with 2 tablespoon soft butter.
METHOD:

Spray and then heat a heavy based pan/potjie until swear-word hot.  You can spray this with canola spray which is excellent for heat or use 1 tablespoon vegetable/rice bran/canola oil but please don’t use olive oil as it will smoke and burn!

Carefully add the oxtail, it should be hot and should sizzle… DO NOT STIR until the first layer has browned and you can actually smell that it’s brown.  You can peek if you have to just to check. Once brown you can stir through or turn over but then leave alone completely until brown or else you are encouraging the meat to stew instead of brown.  You may need to do this again to the second batch of meat if your pan was too small so just repeat the process.  Once the meat is mostly browned you can add the bacon/speck and the onion and stir through once.  Allow to cook through until you can start smelling the bacon and then you can stir until your heart’s content! Add the onions and the garlic and stir through until fragrant, douse with the wine then turn the heat down to about medium heat and allow it to cook off for about two to three minutes before adding the rest of the ingredients EXCEPT the flour and butter paste, as that goes in towards the end once the meat is tender.

Cook over a medium to low heat for at least an hour, you may need longer, I recommend a two hour cook time! When the meat is tender you can whisk in your thickening, cook it though for a minute and then serve!

I served mine with a delicious parmesan (instant) Polenta/semolina prepared as per package instructions but laced with parmesan cheese and butter!

Capsicum and speck bling

Fry about 2 tablespoons chopped speck or bacon in a hot pan, once fragrant add 1 sliced red capsicum and cook hot and fast. Use this delicious red fragrant fry to bling up the oxtail and polenta/semolina stack.

 

Home smoked salmon pate

INGREDIENTS:
  • 200-400g salmon portion skin on or off
  • Half teaspoon Maldon salt, half teaspoon sugar and black pepper to season

To smoke

  • ½ cup rooibos tea or similar 
METHOD:

Trust me! This is going to be easy!

First, find a wok or a large pot with a lid. Find a colander, sieve, strainer or wire wrack that will fit into the pot or wok but will keep the food off the base of the pan. Grease the rack or sieve so the fish doesn’t stick.

 

Here’s a video showing everything, although this covers how to smoke chicken. Same method, though!

Season the fish with the salt, sugar and pepper and then place skin side up on the greased wire rack.

Now place the tea on the base of the wok/pot, place the wire rack and fish over this, put on the lid and then place on the stove top. Put on maximum heat and once you see smoke, time for about 8-12 minutes. This will depend on the thickness of the fish.

Test the fish at 8 minutes, use a fork to see if it flakes, and cook longer if required. You can remove the skin if you like and bake separately in a hot oven until crispy.

Pate

Mix the cooked and cooled and flaked or mashed smoked fish with 250g brick of cream cheese or 250g Crème fraîche, 1 tablespoon chopped dill/coriander/chives/parsley and 1 tablespoon grainy mustard.

Ready to serve!

 

Melktert with cinnamon pistachios and spun sugar bling

 

Tart shell
  • 1 ½ cups / 180g plain flour (can use gluten free)
  • 60g almond meal, toasted
  • ½ cup / 110g sugar
  • 140g cold butter, chopped
  • Zest of 1 Orange/lemon , 2 tablespoons pistachios, crushed
METHOD:

Place all ingredients in a food processor and combine until the mixture comes together. Cover with cling film and refrigerate for 30 minutes.

Press pastry into tart cases and trim. Bake in a moderate oven (170°C) for 10 minutes until just slightly browned. Remove from oven and allow to cool.

Filling
  • 250ml milk
  • 200ml cream
  • 50g sugar,1 teaspoon vanilla paste
  • Zest of 1 orange/lemon
  • 3 tablespoons butter, 2 tablespoons flour(can use gluten free)
METHOD:

Bring the milk, cream, sugar, vanilla and orange zest to the boil in a saucepan. Allow to cool slightly.

Combine butter and flour together to make a paste. Using a whisk, stir the butter and flour paste into the milk mixture off the heat until the paste is well mixed in. Place on the heat and cook until the mixture thickens. This is to cook the flour through. Spoon mixture into cooked pastry cases. Dust with cinnamon and refrigerate until ready to serve.

Note: you can use a large tart case with this recipe. Your cooking times will vary.

Spun sugar

Simply dissolve 1 cup sugar and half a cup of water together in a frying pan. Boil hot and fast until caramel. Spin as per demo!

 

Cinnamon Pistachio Bling

Roast half a cup of pistachios in an oven until fragrant, remove from heat, cool. Bash down in food processor or pestle and mortar and add half a teaspoon cinnamon. Use as dust on your plate when serving.