Snap, Sizzle & Cook

Sharing my love of food

Archive for the tag “cream”

Wholewheat Raisin Scones

A healthier alternative to the conventional scone.
Wholewheat Raisin Scones
You will need:
175g self raising flour
175g nutty wheat flour
85g cold butter (cubed)
175ml milk/buttermilk
1/4 tsp salt
3 Tbsp castor sugar
70g seedless raisins
1 egg mixed well
Method:
Combine dry ingredients, excluding raisins. Add cubed butter and rub into dry ingredients using fingertips until mixture resembles fine breadcrumbs. Add raisins. Add milk or buttermilk and mix to form a soft dough. If the mixture seems too dry, then add a dash more milk. Place dough onto a floured surface and pat down to form a rectangle about 2cm thick. Cut out scone shapes with a scone cutter, place on a baking tray, brush with egg wash and bake at 180 degrees Celsius for 15-20 minutes. Enjoy with jam and cheese or jam and cream.
Wholewheat Raisin Scone

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Mango and Lime Panna Cotta

With summer peeking her little head around the corner and seasonal fruits such as melons, mangoes, litchis, plums, watermelons etc….., bracing our shopping isles, there is a gigantic variety of puddings and desserts for those humid summer nights. One such dessert that recently caught my eye as I scouted around the pages of a July 2014 Essentials magazine was a fresh looking, mouth-watering Mango and Lime Panna Cotta.
Without hesitation I was off to the shops buying the ingredients I needed. This dessert does take a bit of patience to make because each layer needs to set for about 4 hours in the fridge. Nevertheless, the wait is worth every second. It is fresh, cold and velvety smooth and is ideal to end off any meal as it is not heavy.
Mango and Lime Panna Cotta
For the Mango layer you will need:
400g tin Mango in syrup
1 sachet gelatine

For the Panna Cotta you will need:
600ml whipping cream
Zest of 2 limes
100g granulated sugar
1 sachet gelatin
Mint leaves to garnish
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Instructions:
Blitz mangoes till smooth. Warm through in a small pot and add the gelatine stirring till dissolved. Pour the mangoes into a pre-greased mould or divide into individual small jelly moulds. Place in the fridge for up to 4 hours or until set.
Warm cream in a pot with zest and sugar and stir till sugar is dissolved. Stir in gelatine until dissolved. Allow to cool. Pour cream mixture through a sieve on top of mango layer and refrigerate till fully set. Garnish with mint leaves and serve.

Apple Crumble Cake

A take on the traditional Apple Crumble (recipe here), this cake is spongy and moist with a delicious spicy apple filling. Ideal for teatime, just slice, warm (optional) and serve with a huge dollop of cream.
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You will need:
200g butter
145g light brown sugar
3 extra large eggs
280g self raising flour
5ml bicarbonate of soda
250ml buttermilk
385g canned pie apples
Crumble topping:
50g cake flour
50g castor sugar
60g butter
25g desiccated coconut
5ml ground cinnamon
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Method:
Cream butter and sugar together well. Add the eggs, one at a time, beating well after each addition.
Sift the flour and bicarbonate of soda together and add, alternately with the buttermilk, to the creamed mixture. Spoon half the batter into a greased 23cm loose-bottomed round springform pan. Layer the apples on the top and cover with the remaining batter.
Topping:
Combine all the ingredients and sprinkle over the top of the cake.
Bake in a preheated oven at 180 degrees Celsius for 40-50 minutes, or until the cake is done. Cool slightly in the pan and then remove carefully and place on a serving plate. Dust with icing sugar before serving.

Strawberries Romanoff

Strawberry Romanoff is a very basic dessert made from….. you guessed it, strawberries, cream and liqueur. It is a light, airy dessert which is meant to be enjoyed after a heavy meal because of the fact that it is not made with cake or biscuit. Read more HERE.
Strawberry Romanoff
Here in Durban we are privileged to have warm weather all year round which makes eating fruity, summer desserts (if the fresh fruit is available) so awesome. Even though I am more of a winter person, I love summer fruits, especially fruit salads with ice-cream…….YUM!
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Using as little as 6 ingredients, this recipe is very easy and requires little effort. It is the perfect recipe to use and make in advance for a dinner party. Just pop into the fridge once you’ve made it and leave it there for a day or two until ready to eat.
You will need:
500g strawberries, washed, hulled and halved
2 Tbsp Cointreau or any other orange flavoured liqueur
2 Tbsp strawberry yoghurt
2 tsp icing sugar
2 tsp icing sugar (extra)
175ml cream, whipped
Method:
Combine strawberries, icing sugar and liqueur in a bowl, refrigerate for 30 minutes. Drain Strawberries and reserve the liquid. Divide half the strawberries among 4 dessert bowls.
Blend the remaining strawberries, extra icing sugar, reserved liquid and yoghurt until smooth. Beat the cream in a separate bowl with a hand held electric beater until soft peaks have formed. Fold in strawberry mixture and top the strawberries in the serving bowls with strawberry cream.
Strawberries Romanoff

Fry’s Moroccan Burger

As mentioned in my previous post (here), I promised that I would share some of the delicious recipes that I got to experience at the Fry’s Gourmet Veggie Feast which took place on the 27th August at the renowned Harvey’s Restaurant in Umhlanga.  This delicious recipe is the first to feature in a series of Fry’s recipes over the next couple of days on my blog.  

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For this scrumptious burger you will need:
1 Fry’s Chicken-Style Burger, thawed
1 burger bun
1 tablespoon of olive oil
Lettuce leaves, finely chopped or micro Leaves
2 tomato slices, finely sliced
Handful of julienned cucumber
Coriander to garnish
Feta to garnish

Charmoula Sauce Ingredients:
40ml fresh cream
1 tablespoon of harissa paste (Pick ‘n Pay)
Pinch of salt

Instructions:
Cut burger bun in half, grill on a heated frying pan until golden brown and set aside.
Add olive oil to the pan and toss in burger. Fry burger until golden brown and set aside.  
Charmoula Sauce:
In the same pan add fresh cream, harissa and salt. Bring to the boil and set aside.
Build your burger using the bun as the base.  Add the burger, lettuce, tomatoes, cucumber, fresh coriander, and feta.  Finally drizzle the Charmoula Sauce over the burger and enjoy.

Chocolate Cake

This cake (not my own but I also can’t remember where I got it from or who gave it to me) is for all the wonderful women I know in my family and of course my friends, especially my best friend of 35 years who lives in the UK. Happy Woman’s Day (SA) for the 9th August.

Click here for the recipe and here for the ganache

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