Snap, Sizzle & Cook

Sharing my love of food

Archive for the month “June, 2013”

Coffee & Amarula tart

Packed with the familiar sugary, creamy flavours of Amarula this tart is the perfect indulgence for those who enjoy something sweet after dinner. A fabulous little promo booklet from Moirs featured this easy recipe.  You will need:
2 packets Moir’s Coffee Dreams biscuits
75ml butter or margarine, melted
Crumble biscuits and add melted butter, mix and press into round pie dish.

250ml cream
500g creamed cottage cheese
397g condensed milk
10ml gelatine
45ml water
5ml coffee powder, dissolved in 15ml boiled water
30ml Amarula
200g baking chocolate
1 Flake chocolate, crumbled
Extra whipped cream, to decorate

Whip cream until stiff and fold in cottage cheese. Stir in condensed milk.
Sprinkle gelatine over water and melt over a container with boiling water until dissolved.
Mix coffee and Amarula. Stir gelatine mixture into cream mixture.
Mix well. Melt chocolate until smooth. Quickly mix into cream mixture. Spoon filling into prepared pie dish and allow to set in fridge overnight.
Decorate with Flake and extra whipped cream.


Spicy poached ClemenGold with creamy blue cheese

ClemenGold is a lovely soft citrus fruit, the deep orange colour of sunset. The silky rind peels easily to reveal the juicy flesh and delightful aroma. And when you eat it, you can taste sun-drenched sweetness and freshness.  Combine this with a douse of good quality white Muscadel and some pickling spice and voila!! You have a dazzling partner for a very tangy flavoured blue cheese.

You will need:
375ml white Muscadel
375ml water
1tspn. Pickling spice
2 ClemenGold (peeled and with toothpicks inserted horizontally to keep the segments in place)
2 Tbsp. sugar
Blue Cheese to Serve
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Place Muscadel, water and pickling spice and sugar in a saucepan.  Bring to the boil and reduce mixture slightly till thicker and syrupy.
Reduce heat and add the ClemenGold.  Simmer for 5 minutes until soft but firm.
Leave to cool, remove toothpicks and serve with Blue Cheese and biscuits.

Pistacchio and rose water meringues

When I came across this recipe in the December 2012 issue of Home Magazine I couldn’t resist making these gorgeous looking meringues. Their crunchiness with the Pistacchio nuts and the hint of rose is just phenomenal.  This recipe makes about 10 meringues.

You will need:
300g organic egg white
600g castor sugar
37.5ml rose water
30g pistacchio nuts roughly chopped

Preheat oven to 90 degrees Celsius.
Mix the egg white and castor sugar and beat until stiff peaks form
Add the rose water and beat for another 2 minutes
Line your baking tray with baking paper and dab blobs of meringue mixture on the lined tray
Sprinkle pistacchio nuts over and bake for about 2 hours.  Leave the meringues to cool in the oven

Carrot Cake with Pecan Nut Brittle

This is another delicious cake from the Celebrations Cake Cookbook by Stork. A perfectly moist carrot cake for Book Club.
You will need:
280g baking margarine
560ml castor sugar
5 extra-large eggs
750ml finely grated carrot
375ml pecan nuts
560ml flour
20ml baking powder
10ml mixed spice

Icing Ingredients:
50ml softened baking margarine
375ml icing sugar
4 tablespoons plain smooth cream cheese

Pecan nut Brittle ingredients:
200ml toasted pecan nuts chopped and spread onto baking paper
375ml sugar

Pre-heat oven to 180 degrees and grease a 23cm ring pan
Cream the margarine and sugar till light and fluffy
Add the eggs one at a time beating well after each egg
Stir in the carrots and pecan nutsFold in the flour, baking powder and mixed spice
Spoon mixture into cake tin and bake for about an hour or until a skewer comes out clean
Place on a cooling rack till completely cooled
Beat the icing ingredients together and spread over the top of the cooled cake

To make the brittle, place the sugar in a heavy based pan and heat
Spread the toasted chopped nuts on a baking sheet
As the sugar heats, it will begin to become liquid and caramelise
Don’t stir too much but move the sugar to ensure it all melts
When the sugar is a golden colour, pour over the nuts
It will cool and harden
Pick up the baking paper and drop it onto the counter top to break the brittle and arrange the shards of brittle on top of the cake

Breakfast Crumpets

Quick and easy Crumpets for a lazy start to a public holiday that I got here

Makes: 20-30
Preparation time: 15 minutes
Cooking time: 25 minutes
You will need:
2 large eggs, lightly beaten
125ml sugar
250ml milk
30ml butter or oil, melted
270g (500ml) cake flour
20ml baking powder
cinnamon sugar or maple syrup and bacon, to serve
Beat together the eggs and sugar until light. Add 125ml milk and the melted butter or oil and stir well.
Sift the flour, baking powder and 2ml salt into a bowl. Stir the dry ingredients into the egg mixture then stir in the remaining milk to make a smooth batter.
Grease a heavy-based frying pan with a little butter. Drop spoonfuls of the batter into the pan and turn over once you see bubbles form on the surface of the crumpets. Cook until golden on both sides. Serve hot with cinnamon sugar and accompanied by the yoghurt and fruit medley. Or serve topped with bacon and drizzled with maple syrup.

Strawberry and White Chocolate Cream Cake

I made this particular farewell cake for my son who has left for London on cricket tour for 10 days. He will be in the vicinity of the “home” of strawberries and cream which coincides with the Wimbledon Tennis Championships starting up on the 24th June. The tradition of eating strawberries and cream at Wimbledon actually dates from around the time of the first Wimbledon tournament in 1877, according to Audrey Snell, a librarian at the Wimbledon Lawn Tennis Museum. Strawberries and tennis, she said, both signalled the arrival of summer. “Strawberries were normally available only at that time of year,” said Ms Snell. “When the championships started in the late 1800’s, it was a fashionable thing to eat. The appearance of strawberries just happened to coincide with the event.” The official Wimbledon strawberry is the Elsanta variety, grown at farms in Kent. Picked the day before, they arrive at the championships at 5:30 a.m. for inspection and hulling. They are accompanied by double cream, which contains at least 48 percent butterfat (

The recipe I used comes from a cook book called Celebration Cakes by Stork.

You will need:
125g baking margarine
250ml castor sugar
375ml cake flour
10ml baking powder
250ml coconut
3 extra-large eggs
200ml milk

Icing Ingredients:
1 slab of Lindt white Chocolate
250ml cream
2 punnets of strawberries (cleaned and hulled)

Pre-heat oven to 180° and grease and line 2 x 20cm cake tins.
Sift flour and baking powder together
Cream margarine and sugar until light and creamy
Beat the eggs in one and a time
Fold in the flour mixture, coconut and milk
Pour equal amounts into the 2 cake tins and bake for 30-35 minutes or until done
Turn out onto a cooling rack to cool
For the icing, melt the chocolate in a bowl over simmering water
Beat the cream until stiff and carefully fold in the chocolate
Place one of the cooled cakes, base side up on a cake plate, cover with half of the chocolate cream and arrange a few of the strawberries around the edge.
Place the remaining cake on top of this, base side down, to make a layer cake, top with the remaining chocolate cream and decorate with the remaining strawberries.

Rum and Raisin Cheesecake

We’ve been in our new house for just over a week now and during this time I have been stressing about using my gas oven without any unpleasant incidents, namely burning food or worse, igniting the house into a flurry of flames. For the past 20+ years I’ve only known an electric oven and have been told that cooking or baking with gas is totally different. I had to start somewhere and also come to my own conclusions about gas cooking. I decided to bake a recipe from a Woman & Home booklet called Dinner Collection. It’s one of my favourite baked recipes because I absolutely love cheesecake. The two core ingredients in this cheesecake are also my favourite ice-cream combination and that is rum and raisin. It is so good that I had a slice for breakfast.
Gas baking conclusion: I found it easy and straight forward and my cheesecake was baked to perfection.

You will need:
75g sultanas
5 Tbsp. rum
300g ginger nut biscuits (crushed)
50-60g butter (melted)
800g Lancewood cream cheese
200g castor sugar
Pinch of salt
2 Tbsp. vanilla extract
3 large free-range eggs

Soak the sultanas in the rum and leave overnight.
Mix together the biscuits and butter and line the bottom of a 23cm (greased) spring form cake tin. Place in the fridge until ready to use.
Whip the cream cheese. When soft and fluffy add the sugar and whisk again. Add salt and vanilla and beat once more. Slowly add the eggs one at a time. Drain the sultanas and stir them into the mixture. Pour into cake tin and place on a baking sheet. Bake in a preheated oven of 150 degrees for 1 hour 30 minutes. Turn the oven off and leave the cake to cool in the oven overnight . Dust with icing sugar and serve. The cheesecake will keep for up to 3 days in the fridge.

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