Following on from our puff pastry theme from last week, these moreish savoury tartlets are incredibly easy to put together and totally delicious! Yet another way to use puff pastry and I am not ashamed to say that I always keep a roll of the ready made stuff in the freezer for quick snacks like this.
Continue reading “Mini tomato and chevin tarts (with video)”
Hello foodies! I do hope the week has been treating you well, and if not hang in there as the weekend is just around the corner. And weekends mean brunch, and what is brunch without a few tasty pastries? I do love a good croissant every now and then, but did you know how easy it is to make them yourself? This week I am showing you how!
Continue reading “Mini chocolate and almond croissants”
This is a classic dessert and comes from one of my favourite cookbooks, “The Food of France”. I have made this lemon tart many times and it always goes down well with a crowd! I love citrus puddings and bakes, and tarte au citron is one of my absolute favourites. The sweet pastry used in this recipe is also lovely to work with and can be used in all sorts of sweet tarts.
Continue reading “Lemon tart”
Spring has sprung, and in typical Cape Town fashion the weather has gotten itself all confused. It is getting lighter in the mornings (always a good sign), but you usually still need a jacket for the early mornings, short sleeves for when the sun is blazing at midday, and an umbrella on stand-by for any afternoon downpours. Basically you need to make like a scout and be prepared – for anything!
Continue reading “Spiced apple pie with creamy caramel custard”
Earlier this year we had a few days away with friends in the lovely little town of Montagu. On the drive back to Cape Town my daughter wanted to see where all the apples are grown, but got more than she bargained for when we drove past orchard after orchard full of trees bursting with thousands of apples. She was absolutely delighted (and it was a beautiful drive)!
Continue reading “Spiced apple slices”
I am delighted to be teaming up with Mediterranean Delicacies today for a special, #AfroChic recipe that I am sure will entice your tastebuds. I am no stranger to this brand and their products are usually always found in our family picnic basket when we are out and about. But there is so much more to the Mediterranean Delicacies product range than just delicious dips and spreads. Did you know that their product line also includes olives, cheeses, seafood and pastries?
Continue reading “Milk tart phyllo cups”
We are still enjoying stone fruit season here in sunny S.A. and I decided to take a punnet of gorgeous nectarines and turn them into a tarte tatin. It was pretty darn easy, and before I knew it the tart was in the oven and baking away.
You are probably used to seeing apples in a tarte tatin, but this dish works well with all sorts of fruit. I so enjoy fresh summer fruits but when it comes to nectarines I actually prefer them roasted! I love the different textures and flavours in this recipe – soft and sharp nectarines on a crispy puff pastry base all drenched in a fruity, toffee syrup. All you need to finish it off is a generous scoop of vanilla bean ice cream or a dollop of whipped cream and you are good to go! A perfect summer dessert.
NECTARINE TARTE TATIN
Makes 1x 22cm tart
400g puff pastry
2 tbsp brandy
100ml light brown sugar
1 tsp vanilla paste
5 nectarines, halved and stone removed
24cm non-stick, ovenproof frying pan
Step 1.) Preheat your oven to 200°C. Roll out the puff pastry and cut out a circle with the same diameter as the top of the frying pan. Cover the pastry disc and set aside.
Step 2.) Melt the butter over a medium heat. Add the brandy, light brown sugar and vanilla paste and stir for 2-3 minutes until the sugar has dissolved and the syrup is a light golden colour.
Step 3.) Arrange the nectarine halves cut side up in the hot syrup. Lower the heat and leave the syrup to bubble gently for 5 minutes.
Step 4.) Remove the frying pan from the heat. Carefully place the puff pastry circle over the nectarines and gently tuck in the edges. The syrup will be extremely hot so use a spoon to help you.
Step 5.) Pop the frying pan in the oven and bake for 30 minutes until the pastry is golden and has puffed up.
Step 6.) Carefully place a plate over the frying pan, and in one quick movement flip the tart onto the plate. Serve the tart with vanilla bean ice cream or whipped cream.