tag:blogger.com,1999:blog-8532664109456749882024-03-14T09:16:23.932+02:00The Kate TinIf you are what you eat, then I am awfully sweet! And if you feel the same way, then welcome to your happy place. Katelyn Williamshttp://www.blogger.com/profile/00248851151742713336noreply@blogger.comBlogger175125tag:blogger.com,1999:blog-853266410945674988.post-44697609944321149102016-02-16T11:42:00.001+02:002016-08-10T17:52:21.840+02:00The Kate Tin has moved!<script type="text/javascript">
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<div class="separator" style="clear: both; text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><i>It is to the day, 6 years since I posted my very first blog post so to celebrate, I have moved it to a new home sweet home and given it a brand spanking new makeover! </i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><i>Please visit me over at <a href="http://www.thekatetin.com/">www.TheKateTin.com</a> as I continue to post all manner of ridiculously delicious things on my new site. </i></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-VJzDaoZ-Jp0/VsLuR-tpO3I/AAAAAAAACzg/gJ5fFyLfGag/s1600/IMG_1156%2Bwithlogo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="408" src="https://1.bp.blogspot.com/-VJzDaoZ-Jp0/VsLuR-tpO3I/AAAAAAAACzg/gJ5fFyLfGag/s640/IMG_1156%2Bwithlogo.jpg" width="640" /></a></div><br />
Katelyn Williamshttp://www.blogger.com/profile/00248851151742713336noreply@blogger.com0tag:blogger.com,1999:blog-853266410945674988.post-22344999673466514182016-02-03T11:52:00.000+02:002016-02-22T17:06:54.983+02:00Chocolate Peppermint Crisp Ice Cream Cake<script type="text/javascript">
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<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-Kvvq8OVDiYI/Vq9nkBdiPLI/AAAAAAAACyg/Vf6HP2EPUjE/s1600/IMG_0042WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="578" src="https://4.bp.blogspot.com/-Kvvq8OVDiYI/Vq9nkBdiPLI/AAAAAAAACyg/Vf6HP2EPUjE/s640/IMG_0042WEB.jpg" width="640" /></a></div><br />
<span style="font-family: Trebuchet MS, sans-serif;">Is Chocolate and Peppermint THE power couple of the dessert world? </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Why yes, yes I think they are! Just look at how good they look together - they were clearly just mint to be! (#sorrynotsorry) </span><br />
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</span> <div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-NGTqkTpC2u8/Vq9niPZFFAI/AAAAAAAACyM/xWtShwolsp0/s1600/IMG_0020WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="506" src="https://1.bp.blogspot.com/-NGTqkTpC2u8/Vq9niPZFFAI/AAAAAAAACyM/xWtShwolsp0/s640/IMG_0020WEB.jpg" width="640" /></a></div><br />
<span style="font-family: Trebuchet MS, sans-serif;">I have an odd relationship with mint chocolate. It was not something I always loved but what I do remember, is that during the holidays after my sister and I would go to bed, my mom would sneak out a box of those thin mint chocolates when she thought the coast was clear. The fact that the grown-ups were devouring chocolate when I was trying to fall asleep to the sound of wrappers crinkling, elevated those mint chocolates to lust-worthy status. </span><span style="font-family: 'Trebuchet MS', sans-serif;">You know, you always want what you can't have!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-rz6gL5BDFb4/Vq9niwhtCzI/AAAAAAAACyQ/wkIEgtYRuGk/s1600/IMG_0022WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="412" src="https://3.bp.blogspot.com/-rz6gL5BDFb4/Vq9niwhtCzI/AAAAAAAACyQ/wkIEgtYRuGk/s640/IMG_0022WEB.jpg" width="640" /></a></div><br />
<span style="font-family: Trebuchet MS, sans-serif;">Don't worry, I've made up for the amount of mint chocolate I missed out on as a kid though - probably 3 times over - which brings me to my latest flavour combination. This ice cream cake is so retro it would be embarrassing if not for the fact that it tastes so darn good! I know f</span><span style="font-family: 'Trebuchet MS', sans-serif;">rosted mint leaves are so 70's but there's a reason why they've been around so long! When you add that beautiful thin veil of the best sugar you can find onto fresh mint (I used the unrefined <a href="http://www.naturasugars.co.za/" target="_blank">Natura Sugars Golden Caster Sugar)</a>, the crisp crystallized leaves add a sweet crunch to the ice cream that's just perfection with the dark chocolate sauce!</span><br />
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<a href="https://4.bp.blogspot.com/-KNUTQNGfjH8/Vq9nm7ZCggI/AAAAAAAACy0/kefiZHaOhJ0/s1600/IMG_0068WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="402" src="https://4.bp.blogspot.com/-KNUTQNGfjH8/Vq9nm7ZCggI/AAAAAAAACy0/kefiZHaOhJ0/s640/IMG_0068WEB.jpg" width="640" /></a><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">The ice cream itself is the real deal - none of that fake mint flavouring here please! It's rich, creamy and</span><span style="font-family: 'Trebuchet MS', sans-serif;"> made with mint from that bush that's been taking over your garden and just keeps growing back (don't worry, we all have one!). Layered with homemade bitter chocolate biscuits (which is hands-down the biscuit recipe I make the most) and topped with dark chocolate, this is the kind of decadent deliciousness that I imagined the grown-ups were devouring while I was trying to fall asleep - except it doesn't involve wrappers, so you're safe!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-_WB99BjX4EU/Vq9nl3vWUiI/AAAAAAAACys/_0ZcM-MhPEw/s1600/IMG_0050WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="580" src="https://3.bp.blogspot.com/-_WB99BjX4EU/Vq9nl3vWUiI/AAAAAAAACys/_0ZcM-MhPEw/s640/IMG_0050WEB.jpg" width="640" /></a></div></div><span style="font-family: "trebuchet ms" , sans-serif;"><b><br />
</b></span> <span style="font-family: "trebuchet ms" , sans-serif;"><b>Chocolate Peppermint Crisp Ice Cream Cake</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Serves 8-10</span><br />
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</span> <span style="font-family: "trebuchet ms" , sans-serif;"><b>Chocolate Biscuits</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">100g butter, softened</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">50g <a href="http://www.naturasugars.co.za/" target="_blank">Natura Sugars Golden Caster Sugar</a></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">100g self-raising flour</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">25g cocoa powder</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br class="Apple-interchange-newline" /><b>Mint No-Churn Ice Cream</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 x 400g tin condensed milk (<a href="http://the-kate-tin.blogspot.co.za/2015/05/how-to-make-your-own-condensed-milk_17.html" target="_blank">Make your own with my recipe here</a> - I made mine using the Natura Sugars Golden Caster Sugar) </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Handful fresh mint leaves* (about 12g)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">500ml cream, whipped</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">50g chopped peppermint crisp bar</span><br />
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</div><div><span style="font-family: "trebuchet ms" , sans-serif;"><b>Ice Cap Chocolate Sauce</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 cup good-quality dark chocolate, chopped</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3 tbsp coconut oil (use unflavored if you like)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span> <span style="font-family: "trebuchet ms" , sans-serif;">Frosted Mint Leaves</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Handful fresh mint leaves</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 egg white, beaten</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup Natura Golden Caster Sugar</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span> <span style="font-family: "trebuchet ms" , sans-serif;">Chopped peppermint crisp, to decorate</span></div><div><br />
</div><span style="font-family: "trebuchet ms" , sans-serif;">Preheat the oven to 180 degrees celcius conventional (or 160 degrees celcius for fan-forced). Line a cookie sheet with baking paper. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Cream the butter and sugar together until light and fluffy. </span><span style="font-family: "trebuchet ms" , sans-serif;">Mix in the rest of the ingredients to form a soft dough then shape into a log on a lightly floured surface, wrap in cling wrap and refrigerate for 30 minutes. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Once chilled, cut the dough into 1/4cm thick discs and place on the lined baking tray, leaving enough space for the cookies to spread. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Bake for 10-15 minutes or until the cookies are cooked through but still soft. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Allow to cool completely. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span> <span style="font-family: "trebuchet ms" , sans-serif;">For the ice cream, place the condensed milk in a blender and add the mint leaves. Blend until smooth. Pour into the whipped cream and fold through gently. Lastly, fold in the chopped peppermint crisp.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Prepare 20cm springform cake tin by lining the outside with cling wrap.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">To assemble the ice cream cake, a</span><span style="font-family: "trebuchet ms" , sans-serif;">rrange a layer of the biscuits in the bottom of the cake tin then pour 1/2 the ice cream mix over the top, add another layer of cookies, the rest of the ice cream and finish with a final layer of cookies then place in the freezer until firm. Pour any leftover ice cream in a seperate container and freeze until firm. </span><br />
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</span> <span style="font-family: "trebuchet ms" , sans-serif;">To make the frosted mint leaves, brush the leaves with a thin layer of egg white then toss in the caster sugar. Place on a cooling rack and allow to dry for 3-4 hours. </span><br />
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</span> <span style="font-family: "trebuchet ms" , sans-serif;">Unmould the ice cream cake by dipping briefly in room temperature tap water then loosening the bottom. Place on a cake stand then top with scoops of the leftover ice cream, drizzle with the chocolate sauce and decorate with chopped peppermint crisp and the frosted mint leaves. </span><br />
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</span> <span style="font-family: "trebuchet ms" , sans-serif;">*Tip: To get a bright green colour, blanch the mint leaves in hot water briefly then refresh in ice water and drain well. </span><br />
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</span> <div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-3VeK_Fune44/VrCUt5I1MFI/AAAAAAAACzE/1zPUbciso0U/s1600/IMG_0010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="632" src="https://4.bp.blogspot.com/-3VeK_Fune44/VrCUt5I1MFI/AAAAAAAACzE/1zPUbciso0U/s640/IMG_0010.jpg" width="640" /></a></div><span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span> <div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; color: #666666; font-family: 'Josefin Slab'; font-size: 15.4px; line-height: 21.56px;"> </span><i style="background-color: white; color: #666666; font-family: 'Josefin Slab'; font-size: 15.4px; line-height: 21.56px;"><span style="font-family: calibri; font-size: 15.5556px; line-height: 23.3333px; text-align: start;">Disclaimer: This post has been created in collaboration with <a href="http://www.naturasugars.co.za/" style="color: #888888; text-decoration: none;" target="_blank">Natura Sugars </a>who produce a </span><span style="font-family: calibri; font-size: 15.4px; line-height: 21.56px; text-align: start;"><span style="font-size: 15.5556px; line-height: 23.3333px;">range of really special sugars that are unrefined and made according to traditional Mauritian sugar-making techniques. The sugars are non-GM, non-irradiated and unbleached with no preservatives, colourants or syrups added which basically means they are pure, natural and packed with flavour! They're available from Spar, Checkers and Pick 'n Pay stores. </span></span></i></span></div>Katelyn Williamshttp://www.blogger.com/profile/00248851151742713336noreply@blogger.com1tag:blogger.com,1999:blog-853266410945674988.post-32856913992712916582016-01-21T15:04:00.001+02:002016-02-22T17:07:34.361+02:00Paris: A Chocolate and Pastry Tour<script type="text/javascript">
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<div class="p1" style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;">“‘Ave you been to zee Eiffel Tow-er yet?” the shop assistant behind the pastry counter asked me, while wrapping up the rather large collection of toffees and pralines I’d assembled - I’d just told her that it was my first time in Paris. “Nope,” I replied, “I only have a few days in the city and there are quite a few other places I’d rather visit”. She looked utterly horrified - although to her credit she tried very hard to hide it. Well, I’m sorry that I’d rather eat my bodyweight in macarons, eclairs, croissants and baguettes than waste an entire day looking at a metal structure (which I’ll remind you, CAN’T be eaten!). Luckily, after clarifying that I was on my very own pastry and chocolate tour of Paris, her face lit up and she hurriedly scribbled down her list of favourite pastry shops in Paris. It was, I’d later find out, the best advice I’d ever received!</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-PtNR07b5TkI/VqDRIiFGBmI/AAAAAAAACxg/vaZThFLz_Ig/s1600/MeertWEB6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-PtNR07b5TkI/VqDRIiFGBmI/AAAAAAAACxg/vaZThFLz_Ig/s640/MeertWEB6.jpg" width="640" /></a></div><br />
</div><div class="p1" style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;">But let me back up a bit: fellow South Africans, I don’t need to tell you what our poor old rand is worth against the Euro for you to know that traveling to Paris can be pricey. But, that doesn't mean you can't experience the city! I managed to clean France out of it’s pastry, on a budget, and here’s how I did it:</span></span></div><div class="p2" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><span class="s1"></span><br />
</span></div><div class="p1" style="text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-r-f-sPEsdaQ/VqDM60fkAfI/AAAAAAAACwo/G3sLeLUJRp4/s1600/ParisApartment.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-r-f-sPEsdaQ/VqDM60fkAfI/AAAAAAAACwo/G3sLeLUJRp4/s640/ParisApartment.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The view from the tiny little apartment we rented in Le Marais</td></tr>
</tbody></table><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;">#1: Rent an apartment with a kitchenette in an up-and-coming area</span></span></div><div class="p1" style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;">An apartment is not nearly as expensive as a hotel and makes you feel like you’re living like a true Parisian. I stayed in Le Marais (in the 3rd arrondissement) which is a vibey, young area within walking distance of some really good pastry shops and restaurants. From Le Marais, it’s a short train or bus ride to every pastry shop you need to visit.</span></span><br />
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</span></span></div><div class="p2" style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-yoiYUxg6_nk/VqDMZopp_BI/AAAAAAAACwg/wKKMxLUIj3I/s1600/ParisCheeseCharcuterieWEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-yoiYUxg6_nk/VqDMZopp_BI/AAAAAAAACwg/wKKMxLUIj3I/s640/ParisCheeseCharcuterieWEB.jpg" width="640" /></a></div><br />
</div><div class="p1" style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;">#2: Avoid eating out in restaurants</span></span></div><div class="p1" style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;">Be warned: dining out in Paris is NOT as affordable as it is here in South Africa. A simple 1 course bistro meal for 2 and bottle of cheap wine will easily set you back €100 (do the math - if you dare!). Eat in and you’ll save heaps of cash (or be able to spend more on chocolate and buttery delicious flaky things). Having a kitchenette meant that for a week we happily lived off the gorgeous baguettes, cheese, pate’s and were able to cook simple meals from the beautiful produce we found at the markets. If you must eat out, tuck into the much more affordable street food! [Speaking of street food - check out <a href="https://www.webjet.co.za/blog/insiders-guide-to-street-food/" target="_blank">the interview WebJet did with me on my favourite street food of all time here.</a></span></span></div><div class="p2" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><span class="s1"></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-I0as6XVNoQI/VqDURNN2YlI/AAAAAAAACx4/W1CZpg5C2BI/s1600/IMG_0806.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-I0as6XVNoQI/VqDURNN2YlI/AAAAAAAACx4/W1CZpg5C2BI/s640/IMG_0806.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div></div><div class="p1" style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;">#3: Order and drink your coffee at the bar - always!</span></span></div><div class="p1" style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;">You WILL be charged for sitting down and enjoying the view - don’t say I didn’t warn you! Same goes for pastries. Don’t be tempted to sit down in the pastry shop and enjoy the atmosphere - they will charge you for the air you are breathing and the fact they have to wash your plate. Instead, take your pastry to go and enjoy it on the streets of Paris!</span></span></div><div class="p2" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><span class="s1"></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-nFhbO0AL7Mo/VqDSPfd9GHI/AAAAAAAACxs/DPHShjmWa_w/s1600/IMG_0802.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-nFhbO0AL7Mo/VqDSPfd9GHI/AAAAAAAACxs/DPHShjmWa_w/s640/IMG_0802.jpg" width="640" /></a></div><br />
</div><div class="p1" style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;"> </span></span></div><div class="p1" style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;">#4: Pack your stretchy pants, people - you’re going to need them!</span></span></div><div class="p1" style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;">The best way to experience the Paris pastry/chocolate scene is to walk everywhere - that way you’re far more likely to stumble upon hidden gems and obviously there’s also the added benefit of walking off all that butter you’re consuming! While I went to Paris with a few places I wanted to visit plotted on a Google map, we ended up walking FOR DAYS! When you add up all the ‘it’s just a 5 minute walk away’s and you’re visiting 8 shops a day..? The kilometers are too much to comprehend. But hey, I’ve always said the only time I exercise is if cake is waiting for me at the finishing line, and look at that - I stuck to my word!</span></span></div><div class="p1" style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span></span></div><div class="p1" style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;">So you want to hear about THE BEST thing I ate on my trip?! Of course you do! </span></span></div><div class="p1" style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;">(Just promise not to hate me for it!) </span></span></div><div class="p1" style="text-align: center;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Cfl5Vyd-oTU/VqC3xDbkC0I/AAAAAAAACuU/5RWE-19qQFw/s1600/MarvelleuxWEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="402" src="http://4.bp.blogspot.com/-Cfl5Vyd-oTU/VqC3xDbkC0I/AAAAAAAACuU/5RWE-19qQFw/s640/MarvelleuxWEB.jpg" width="640" /></a></div></div><div class="p1" style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;"><b><br />
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<div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>Merveilleux </b></span></div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">What the heck are Merveilleux, you ask? They are light-as-air meringues sandwiched together with more light-as-air flavoured whipped cream and then 'cos that's not enough the entire thing is covered in more cream and rolled in chocolate shavings or crushed up meringue. Side note: I NEVER queue for food - but this? This was worth queuing for. These are no ordinary meringues, people! It tastes like you're biting into a ridiculously delicious cloud that evaporates onto your tongue leaving nothing but happiness behind - and you can quote me on that! </span><br />
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</span></div></div><div class="p1" style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-KgukHF2p5pk/VqC3vTgsOXI/AAAAAAAACuM/zDVpKxJA8FM/s1600/Marvelleux2WEB.jpg" imageanchor="1" style="font-family: times; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="402" src="http://1.bp.blogspot.com/-KgukHF2p5pk/VqC3vTgsOXI/AAAAAAAACuM/zDVpKxJA8FM/s640/Marvelleux2WEB.jpg" width="640" /></a></div><span style="font-family: "trebuchet ms" , sans-serif;"></span><br />
<div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">VISIT Au </span><span style="font-family: "trebuchet ms" , sans-serif;">Merveilleux</span></div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;">24 Rue du Pont Louis-Philippe, 75004 Paris, France</span></span></div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;">auxmerveilleux.com</span></span></div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;">TIP Grab a box of the mini mixed flavours - Spiced biscuit, Coffee, Dark Chocolate, Cherry and Almond-Hazelnut - then stroll over to the Seine, grab a seat along the banks of the river and waft into a </span><span style="font-family: "trebuchet ms" , sans-serif;">delirious</span><span style="font-family: "trebuchet ms" , sans-serif;"> creamy coma. </span></span></div><div style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;"><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-TRjgnNnChOM/VqDBo_CkcJI/AAAAAAAACuw/07HBZNWTVxE/s1600/Marvelleux4WEB.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="402" src="http://1.bp.blogspot.com/-TRjgnNnChOM/VqDBo_CkcJI/AAAAAAAACuw/07HBZNWTVxE/s640/Marvelleux4WEB.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Marveilleux are best enjoyed on the banks of the Seine! </td></tr>
</tbody></table></div><div class="p1" style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;">Here’s a list of all the other incredible things that contributed to me no longer fitting into my jeans:</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-IGTstai3CCA/VqDQvpIBgiI/AAAAAAAACxY/GTWBIAeO58g/s1600/HureBaguetteCollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="402" src="http://2.bp.blogspot.com/-IGTstai3CCA/VqDQvpIBgiI/AAAAAAAACxY/GTWBIAeO58g/s640/HureBaguetteCollage.jpg" width="640" /></a></div><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span></span></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;"><b>Best Baguette</b></span></span></div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;">Now let’s just get this straight, even the baguettes at corner shops in Paris are amazing - none of that airy poofy tasteless 'bread' we get here. So this baguette? It was so good butter would ruin it! </span></span><span style="font-family: "trebuchet ms" , sans-serif;">Tip: when there’s a sign like this outside a bakery (Translation: Best Baguette in Paris 2015)? You know it’s good!</span></div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span></span></div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;">VISIT</span><span style="font-family: "trebuchet ms" , sans-serif;"> </span><span style="font-family: "trebuchet ms" , sans-serif;">Huré (Winner of the Best Baguette in Paris 2015)</span></span></div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;">18 Rue Rambuteau, 75003 Paris, France</span></span></div></div><div class="p2" style="text-align: center;"><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-rzUlY8nQLFM/VqDH7oP40OI/AAAAAAAACvk/FOSZXDDkzMA/s1600/Croissants.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-rzUlY8nQLFM/VqDH7oP40OI/AAAAAAAACvk/FOSZXDDkzMA/s1600/Croissants.jpg" width="640" /></a></div><br />
</div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;"><b>Best Croissant</b></span></span></div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">With it's trademark chocolate swirls (how do they even DO that?!), perfect flakes and oozy chocolate praline filling it's no surprise it won Best Croissant in Paris last year!</span></div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span></div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;">VISIT Laurent Duchene</span></span></div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;">238 Rue de la Convention, 75015 Paris, France</span></span></div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span class="s2"><span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://www.laurentduchene.com/">http://www.laurentduchene.com/</a></span></span></div></div><div class="p1" style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-OGh44xhlPlI/VqDHcU1xjaI/AAAAAAAACvc/4KDF_hhZWy8/s1600/PainDeSucreMarshmallow.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-OGh44xhlPlI/VqDHcU1xjaI/AAAAAAAACvc/4KDF_hhZWy8/s640/PainDeSucreMarshmallow.jpg" width="640" /></a></div><div style="text-align: center;"><br />
</div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>Best Marshmallow</b></span></div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">Marshmallows are big in Paris and by far the most delicious one I had was a Salted Butter Caramel Marshmallow from Pain de Sucre - butter IN a marshmallow?! I can't even.</span></div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span></div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">VISIT Pain de Sucre</span></div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;">14 Rue Rambuteau, 75003 Paris, France</span></span></div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;">patisseriepaindesucre.com</span></span></div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span></span> </div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-oqCSQRc_42o/VqDJAAqzntI/AAAAAAAACvw/lRStgMaQ1cs/s1600/MacaronsWEB.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="402" src="http://4.bp.blogspot.com/-oqCSQRc_42o/VqDJAAqzntI/AAAAAAAACvw/lRStgMaQ1cs/s640/MacaronsWEB.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Macarons are still big in Paris and fill every pastry shop window!</td></tr>
</tbody></table><div style="text-align: center;"><b style="font-family: 'trebuchet ms', sans-serif;">Best Macarons</b></div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;">Oh dear, this might start a civil war! I had two amazing macarons during my trip. The first was from the famous </span></span><span style="font-family: "trebuchet ms" , sans-serif;"><b>Pierre Hermé </b>(aka the god of Macarons) who was arguably the first pastry chef to create the fussy, difficult-to-recreate perfect macaron as we know it today. I had a white truffle (as in the funghi) macaron that blew my face off. It was AMA-ZING! *sigh*</span></div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span></div></div><div class="p1"><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">VISIT </span><span style="font-family: "trebuchet ms" , sans-serif;">Pierre Hermé Paris</span></div></div><div class="p1"><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">18 Rue Sainte-Croix de la Bretonnerie, 75004 Paris, France</span></div></div><div class="p1"></div><div class="p1"><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">pierreherme.com</span></div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span></div></div><div class="p1" style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-TdZ2wOcPx2o/VqCyutZ-_8I/AAAAAAAACts/Q-5-8_t35oI/s1600/PatisserieVienoisseCOLLAGE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="402" src="http://2.bp.blogspot.com/-TdZ2wOcPx2o/VqCyutZ-_8I/AAAAAAAACts/Q-5-8_t35oI/s640/PatisserieVienoisseCOLLAGE.jpg" width="640" /></a></div><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">The second macaron came at the suggestion of the Meert pastry assistant - remember the one who I so deeply offended with my Eiffel Tower comment?! - she claimed that </span><span style="font-family: "trebuchet ms" , sans-serif; text-align: center;"><b>Pâtisserie Viennoise </b>is the place to go to taste what the macaron was before it became the refined, multi-coloured, multi-flavoured pastry it is today. And she was right! The two macarons couldn't be more different; the one heavy, nutty and substantial - the other light and airy. </span><span style="font-family: "trebuchet ms" , sans-serif;">But try them both and you can decide which is your favourite. For the sake of peace I'll keep my opinion to myself ;) </span></div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span></div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">VISIT </span><span style="font-family: "trebuchet ms" , sans-serif;">Pâtisserie Viennoise</span></div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">8 Rue de l'École de Médecine, 75006 Paris, France</span></div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;">TIP Order an espresso with your macaron (they're big!) to cut the sweetness.</span></span></div></div><div class="p2" style="text-align: left;"><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><span class="s1"></span><br />
</span> </div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-teyU7wuwe_s/VqCyC7--VgI/AAAAAAAACtk/qLYNMRi7Lww/s1600/MeertWEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-teyU7wuwe_s/VqCyC7--VgI/AAAAAAAACtk/qLYNMRi7Lww/s640/MeertWEB.jpg" width="640" /></a></div><div style="text-align: center;"><br />
</div></div><div class="p2" style="text-align: left;"><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>Best Authentic Patisserie</b></span></div></div><div class="p2" style="text-align: left;"><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">While the shop assistant at Meert was horrified I had no love for the Eiffel Tower, the list she gave me of pastry shops to visit was the cherry on top of stumbling upon this quaint, picturesque boutique. Meert is a 250 year old shop specializing in pastries, chocolates, sweets, caramels and it's famous gaufre (thin buttery waffles sandwiched together with various fillings). I felt like I'd walked into an old French movie and when she tied my package of sweet goodies with an old-fashioned ribbon I thought I would die!</span></div></div><div class="p2" style="text-align: left;"><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><b><br />
</b></span></div></div><div class="p2" style="text-align: left;"><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">VISIT </span><span style="font-family: "trebuchet ms" , sans-serif; text-align: center;">Meert Paris Saint-Germain des Prés</span></div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;">3 Rue Jacques Callot, 75006 Paris, France</span></span></div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;">meert.fr</span></span></div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span></span> </div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-crhBcqpg4XA/VqDJocdC2-I/AAAAAAAACv4/zptLxSzCY1w/s1600/AlainDucasseChocolatWEBCollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="402" src="http://3.bp.blogspot.com/-crhBcqpg4XA/VqDJocdC2-I/AAAAAAAACv4/zptLxSzCY1w/s640/AlainDucasseChocolatWEBCollage.jpg" width="640" /></a></div><div style="text-align: center;"><br />
</div></div><div class="p1" style="text-align: left;"><span class="s1"></span></div><div class="p2"><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>Best Chocolate</b></span></div></div><div><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">While we boast 3 bean-to-bar chocolate makers here in Cape Town, Paris has just one - famed Parisian chef Alain Ducasse now makes his own chocolate and my word is it good! After selling a kidney, I left with a dark 75% bar with a chopped pistachio filling that altered my life figuratively and literally (mostly because I'm still living off salticrax to pay it off!)</span></div></div><div><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><b><br />
</b></span></div></div><div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;">VISIT Le Chocolat Alain Ducasse</span></span></div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;">40 Rue de la Roquette, 75011 Paris, France</span></span></div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span class="s2"><a href="http://lechocolat-alainducasse.com/"><span style="font-family: "trebuchet ms" , sans-serif;">lechocolat-alainducasse.com</span></a></span></div></div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-0xiJ_f4S9rM/VqDKXYuDaOI/AAAAAAAACwA/n8ZgII1tNt8/s1600/MaisonCollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="402" src="http://2.bp.blogspot.com/-0xiJ_f4S9rM/VqDKXYuDaOI/AAAAAAAACwA/n8ZgII1tNt8/s640/MaisonCollage.jpg" width="640" /></a></div><div style="text-align: center;"><br />
</div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">Remember those pick 'n mixes we had in supermarkets? This is one dedicated solely to the most delicious handmade chocolate bon-bons of your LIFE! And while you pile kilos of chocolate into bags, you can marvel at the intricate chocolate sculptures that adorn the shop. </span></div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span></div></div><div class="p1"><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">VISIT </span><span style="font-family: "trebuchet ms" , sans-serif;">Maison Georges Larnicol</span></div></div><div class="p1"><div style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;">132 Boulevard Saint-Germain, 75006 Paris, France</span></span></div></div><div class="p2"><span style="font-family: "trebuchet ms" , sans-serif;"><span class="s1"></span></span></div><div class="p1"><div style="text-align: center;"><span class="s2"><a href="http://chocolaterielarnicol.fr/"><span style="font-family: "trebuchet ms" , sans-serif;">chocolaterielarnicol.fr</span></a></span></div></div><div class="p2" style="text-align: left;"><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span> </div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-FOtNuxJ4MHw/VqDLV952ONI/AAAAAAAACwM/IpDiUy_Vu4Y/s1600/MichaelCluizelCollage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="402" src="http://2.bp.blogspot.com/-FOtNuxJ4MHw/VqDLV952ONI/AAAAAAAACwM/IpDiUy_Vu4Y/s640/MichaelCluizelCollage.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yes, that is a waterfall of chocolate!</td></tr>
</tbody></table></div><div class="p1"><div style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;"><b>And if you still have a kidney to spare:</b></span></span></div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;">Michael Cluizel</span></span></div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;">201 Rue Saint Honoré, 75001 Paris, France</span></span></div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span class="s2"><a href="http://cluizel.com/"><span style="font-family: "trebuchet ms" , sans-serif;">cluizel.com</span></a></span></div></div><div class="p2" style="text-align: left;"><div style="text-align: center;"><br />
</div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;">Maison Pierre Marcolini</span></span></div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;">89 Rue de Seine, 75006 Paris, France</span></span></div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span class="s2"><a href="http://marcolini.com/"><span style="font-family: "trebuchet ms" , sans-serif;">marcolini.com</span></a></span></div></div><div class="p2" style="text-align: left;"><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><span class="s1"></span><br />
</span></div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;">Patrick Roger</span></span></div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;">108 Boulevard Saint-Germain, 75006 Paris, France</span></span></div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span class="s2"><span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://patrickroger.com/">patrickroger.com</a></span></span></div></div><div class="p1" style="text-align: left;"><div style="text-align: center;"><span class="s2"><br />
</span> </div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-bi_I_jYunAI/VqDO9TRgqNI/AAAAAAAACw8/OJjDkFXXr8Q/s1600/OdetteCollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="402" src="http://2.bp.blogspot.com/-bi_I_jYunAI/VqDO9TRgqNI/AAAAAAAACw8/OJjDkFXXr8Q/s640/OdetteCollage.jpg" width="640" /></a></div></div><div class="p1"><div style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;"><b><br />
</b></span></span> <span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;"><b>Best Eclairs</b></span></span></div></div><div class="p1"><div style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;">Eclairs have been the new macaron in Paris for a few years now (the trend should hit South Africa any day now) so they are everywhere! My favourite was actually the </span></span><span style="font-family: "trebuchet ms" , sans-serif;">eclair's less trendy cousin, the choux. </span><span style="font-family: "trebuchet ms" , sans-serif;">Odette Paris is the place to go for the best version - buy a few then pick a park bench in the </span><span style="font-family: "trebuchet ms" , sans-serif;">Square René Viviani nearby and gaze at Notre Dome in the distance. </span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div></div><div class="p1"><div style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;">VISIT Odette Paris</span></span></div></div><div class="p1"><div style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;">77 Rue Galande, 75005 Paris, France</span></span></div></div><div class="p1"><span class="s2"></span></div><div class="p1"><div style="text-align: center;"><span class="s2"><span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://odette-paris.com/">odette-paris.com</a></span></span></div><div style="text-align: center;"><span class="s2"><br />
</span></div></div><div class="p1"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-a_y7plAyxgg/VqDOWesfBPI/AAAAAAAACw0/yoSRNK_rSBs/s1600/L%2527EclairGenieWEB.jpg" imageanchor="1" style="font-family: times; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="402" src="http://1.bp.blogspot.com/-a_y7plAyxgg/VqDOWesfBPI/AAAAAAAACw0/yoSRNK_rSBs/s640/L%2527EclairGenieWEB.jpg" width="640" /></a></div><span style="font-family: "trebuchet ms" , sans-serif;"></span> <br />
<div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span></div></div><div class="p1"><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">My other favourite is L’Eclair de Genie who have managed to turn an oblong pastry eclair into a tiny edible work of art. The flavours are punchy and the glazes totally lickable! After selling my remaining kidney, I managed to buy two and when the shop assistant told us to "Wait 15 minutes before you eat them", we thought he said 'Walk for 15 km before you eat them" (French accents!) and so we marched an absurdly far distance before stumbling upon - I mean we didn't MEAN to, it just kind of... happened! And that's how we ended up sitting on the grass, devouring the delicious eclairs, under the... Eiffel Tower. </span></div><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span> </div><div class="p1"><div style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;">VISIT</span><span style="font-family: "trebuchet ms" , sans-serif;"> </span><span style="font-family: "trebuchet ms" , sans-serif;">L’Eclair de Genie </span></span></div></div><div class="p1"><div style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;">32 Rue Notre Dame des Victoires, 75002 Paris, France</span></span></div></div><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"></span><br />
</div><div class="p1"><div style="text-align: center;"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;">leclairdegenie.com</span></span></div></div></div><div class="p1"><span class="s1"><span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-eARyDdvOcCg/VqDMH0x2ctI/AAAAAAAACwU/lqqxmavJX0g/s1600/L%2527EclairGenieCollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="402" src="http://2.bp.blogspot.com/-eARyDdvOcCg/VqDMH0x2ctI/AAAAAAAACwU/lqqxmavJX0g/s640/L%2527EclairGenieCollage.jpg" width="640" /></a></div><br />
</div><div class="p1" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">Ready to jump on a plane and eat your way through Paris already?! Head over to https://www.webjet.co.za/ to book cheap flights, accommodation and car hire!</span></div><div class="p1" style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span></div><div class="p1" style="text-align: center;"><i style="background-color: white; font-size: 15.4px; line-height: 21.56px; text-align: center;"><span style="font-size: 15.5556px; line-height: 23.3333px; text-align: start;"><span style="font-family: "trebuchet ms" , sans-serif;"> This post has been created in collaboration with <a href="http://webjet.co.za/">WebJet.co.za</a>, an online travel agent offering you a total travel solution to help you plan your ultimate trip!</span></span></i></div>Katelyn Williamshttp://www.blogger.com/profile/00248851151742713336noreply@blogger.com4tag:blogger.com,1999:blog-853266410945674988.post-16584638636049435572016-01-13T14:00:00.000+02:002016-02-22T17:08:06.001+02:00Condensed Milk Crunch Bars<script type="text/javascript">
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<div class="separator" style="clear: both; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">It's a new year and that means some things are going to change around here. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">I've thought really long and hard about this and... I'm going on a diet, people. Yes, the time has come for us to be more healthy. I know, I know, I went kicking and screaming into this decision too! But we really need to suck it up and be strong. Channel that inner will-power and all. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">The new Kate Tin diet plan goes something like this; eat more nuts and seeds, more antioxidants, more cholesterol-busting ingredients, fruit, lots of fibre and all those healthy things. Yes, it is as terrible as it sounds - I even had to google the spelling of 'cholesterol-busting'!</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">But there's no use in fighting it, let's just get this over with, shall we? The first diet recipe of the year is...</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-1dcfh8tOPnQ/Vk9Fp0G7jOI/AAAAAAAACkM/HUfiJuTuH5Y/s1600/IMG_0615WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-1dcfh8tOPnQ/Vk9Fp0G7jOI/AAAAAAAACkM/HUfiJuTuH5Y/s1600/IMG_0615WEB.jpg" /></a></div><br />
<div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">These terribly healthy Condensed milk crunch bars! They're packed with so many healthy things that after eating just 3, I immediately FELT thinner. True story!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />
</span> <span style="font-family: Trebuchet MS, sans-serif;">Nuts and seeds TICK, antioxidants (also known as dark chocolate, by the way!) TICK, oats TICK, fruit TICK, fibre TICK. </span><span style="font-family: 'Trebuchet MS', sans-serif;">No, the condensed milk, butter and sugar don't count. They're cancelled out by all the good stuff - work with me here, people! </span><span style="font-family: 'Trebuchet MS', sans-serif;">They even LOOK healthy so no one will ever be suspicious that you're cheating (just be careful to make sure you don't look like you're enjoying them too much).</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />
</span> <span style="font-family: Trebuchet MS, sans-serif;">Although I can't guarantee that these bars will make you lose weight what you will lose is all sense of restraint because, they are probably the most addictive bars on the planet! The condensed milk gives them a smooth fudgey flavour that’s offset perfectly with the bitter chocolate and of course, all the crunchy healthy things make it okay to have 1 or two extra. </span><span style="font-family: 'Trebuchet MS', sans-serif;">And hey, if we really wanted to get technical about it, they could even pass as breakfast bars! ;)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span> <span style="font-family: 'Trebuchet MS', sans-serif;">Now, repeat after me: "I can do this!"</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-crAXnboDvGE/Vk9Fpks1h6I/AAAAAAAACkI/kiSH0VCa6ic/s1600/IMG_0618WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-crAXnboDvGE/Vk9Fpks1h6I/AAAAAAAACkI/kiSH0VCa6ic/s1600/IMG_0618WEB.jpg" /></a></div><br />
<div class="MsoNormal"><b><span style="font-family: Trebuchet MS, sans-serif;">Condensed Milk Crunch Bars</span></b></div><div class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">Makes 24<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;"><br />
</span></div><div class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">125g butter<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">1 cup <a href="http://www.naturasugars.co.za/" target="_blank">Natura Soft Brown Sugar</a><o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">1 can condensed milk<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">1 cup raw oats<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">1 cup coconut<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">1 cup cranberries<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">½ cup pumpkin seeds<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">½ cup almonds, roughly chopped<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">½ cup sunflower seeds<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">½ cup muesli or granola (or swop out with any other ingredients)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">1 cup rice crispies, cornflakes or all bran flakes<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">125g good-quality dark chocolate (80%), melted<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;"><br />
</span></div><div class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">Lightly grease and line 20 x 30cm baking tray. Preheat the oven to 180C.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">Mix the oats, coconut, pumpkin seeds, almonds and sunflower seeds together in a large bowl then tip out onto a baking tray and toast in the preheated oven until the nuts start turning light golden brown. Remove from the oven and allow to cool.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">Slowly heat the butter, sugar and condensed milk until the sugar has dissolved. Bring to the boil and simmer for 5 minutes, stirring constantly to prevent burning. It is ready when the syrup forms a soft ball when dropped into a small cup of tap water – also known as soft ball stage. Add all the remaining ingredients except the chocolate and mix well. Quickly press into the prepared baking tray and leave to cool. Cut into bars using a sharp knife then dip the bars into the chocolate. Allow to set on waxed paper. Store in an airtight container for up to 2 weeks.</span><br />
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</div>Katelyn Williamshttp://www.blogger.com/profile/00248851151742713336noreply@blogger.com1tag:blogger.com,1999:blog-853266410945674988.post-38150337338891494652016-01-06T16:48:00.000+02:002016-02-22T17:08:43.833+02:00My Visit to a Cocoa Farm in Tanzania<script type="text/javascript">
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<div class="Body" style="text-align: center;"><o:p> </o:p><span style="font-family: 'Trebuchet MS', sans-serif;">You</span><span style="font-family: 'Trebuchet MS', sans-serif;">’</span><span style="font-family: 'Trebuchet MS', sans-serif;">re going to eat so much chocolate, they said. Make sure to pack your stretchy pants, they said... It was about 2 hours into the (ridiculously bumpy) drive to the small (very rural) cocoa-growing village of Kyela in Tanzania when I realized that the likelihood of me devouring my bodyweight in chocolate on this trip was rapidly decreasing. This realization, however, did not dampen my excitement. Visiting a cocoa farm has been number one on my bucket list since I got my first sweet tooth and I desperately wanted, nay, needed to know how I could grow my very own chocolate tree back home in </span></div><div class="Body" style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;">Cape Town. Permanent chocolate stash for life, anyone? </span></div><div class="Body" style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-M5ZDiZMl7TY/Vo0cqGk1MsI/AAAAAAAACss/EEGnxDSH-xE/s1600/WEBIMG_9567.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-M5ZDiZMl7TY/Vo0cqGk1MsI/AAAAAAAACss/EEGnxDSH-xE/s1600/WEBIMG_9567.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hills upon hills of cocoa trees, tea and bananas roll into the distance in the Kyela region in Tanzania</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;">“</span><span style="font-family: 'Trebuchet MS', sans-serif;">Is that a cocoa tree? What about that one? And that one?</span><span style="font-family: 'Trebuchet MS', sans-serif;">”</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><span style="font-family: 'Trebuchet MS', sans-serif;">I asked my driver, whilst being completely aware of the fact that I was being an annoying tourist. I just knew he would go home that night and tell all his friends the hilarious story about the day he met the chocoholic who didn</span><span style="font-family: 'Trebuchet MS', sans-serif;">’</span><span style="font-family: 'Trebuchet MS', sans-serif;">t know what a cocoa tree looked like!</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-5PIdLd6imrQ/Vo0cDOIt9CI/AAAAAAAACsg/nOSNeTDNhIQ/s1600/WEBIMG_9528.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-5PIdLd6imrQ/Vo0cDOIt9CI/AAAAAAAACsg/nOSNeTDNhIQ/s1600/WEBIMG_9528.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tanzanian women drying cocoa beans in the sun outside their homes.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;">It was only after we drove past the third mud house in the village that I realized the plastic sheets of what I thought were hundreds of pebbles spread out in front of each home, were, in fact, cocoa beans drying in the midday sun. And the shade that a group of kiddies were playing under, was cast by cocoa trees.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-r_nAmO_C1C8/Vo0gpXN4zbI/AAAAAAAACtA/IAkfCmX7NIg/s1600/WEBIMG_9360.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-r_nAmO_C1C8/Vo0gpXN4zbI/AAAAAAAACtA/IAkfCmX7NIg/s1600/WEBIMG_9360.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A little Tanzanian girl playing outside her house in the shade of a cocoa tree.</td></tr>
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</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;">I was in chocolate heaven! So why was everyone just walking past those cocoa beans? The chocolate, it was just lying there, crying out to be gobbled up! I imagined falling into the cocoa beans face-first, devouring them all and then collapsing in a chocolate coma. Aaaaaah bliss!</span></div><div class="Body" style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-OjLjw4FIbbc/Vo0b-9BOwGI/AAAAAAAACsA/w2gwZNFF8Fk/s1600/WEBIMG_9365.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-OjLjw4FIbbc/Vo0b-9BOwGI/AAAAAAAACsA/w2gwZNFF8Fk/s1600/WEBIMG_9365.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A cocoa tree - in all it's oddness - the cocoa pods grow, bizarrely, straight out the tree trunk!</td></tr>
</tbody></table><div class="Body" style="text-align: center;"><o:p><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></o:p></div><div class="Body" style="text-align: center;"><o:p><span style="font-family: 'Trebuchet MS', sans-serif;">Cocoa trees grow here like weeds, sprouting up from the red-clay soil wherever the beans are dropped. In this area, every household has cocoa trees growing outside their door. I mean, there were cocoa trees growing wild outside my hotel! Totally casual. Not only do the trees produce cocoa beans which the families sell, but I spotted more than a few locals taking an afternoon nap under the cocoa tree growing in their front yard. Having a cocoa tree in my front yard sounds like an excellent idea - no wait, two trees! I</span><span style="font-family: 'Trebuchet MS', sans-serif;">’</span><span style="font-family: 'Trebuchet MS', sans-serif;">ll put up a hammock, lie in it and day dream about</span><span style="font-family: 'Trebuchet MS', sans-serif;">…</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><span style="font-family: 'Trebuchet MS', sans-serif;">chocolate, duh!</span></o:p></div><div class="Body" style="text-align: center;"><o:p><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></o:p></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-4vx1qO85nQY/Vo0b2PCKqdI/AAAAAAAACrs/F5esujOryHc/s1600/WEBIMG_9169.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-4vx1qO85nQY/Vo0b2PCKqdI/AAAAAAAACrs/F5esujOryHc/s1600/WEBIMG_9169.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">'Oh I think I'll just park my bicycle right here, under this cocoa tree growing in my backyard!'</td></tr>
</tbody></table><div class="Body" style="text-align: center;"><o:p></o:p></div><div class="Body" style="text-align: center;"><o:p><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></o:p></div><div class="Body" style="text-align: center;"><o:p><span style="font-family: 'Trebuchet MS', sans-serif;">Daydreaming however, is far from the minds of the cocoa farmers I visited. While the trees pop up everywhere, it</span><span style="font-family: 'Trebuchet MS', sans-serif;">’</span><span style="font-family: 'Trebuchet MS', sans-serif;">s still seriously hard work, which is ironic considering how easily I can polish off a slab of chocolate. Unlike most other plants where the fruit is ready for harvest at more or less the same time, a cocoa tree is constantly producing pods and they all ripen at different times. This means weekly and often daily harvesting. It</span><span style="font-family: 'Trebuchet MS', sans-serif;">’</span><span style="font-family: 'Trebuchet MS', sans-serif;">s a 3-4 year wait before a cocoa tree produces cocoa pods and after 10 years, the tree has to be replaced; so planting new seedlings happens regularly to ensure a steady supply of chocolate for me - er, I mean, the world.</span></o:p></div><div class="Body" style="text-align: center;"><o:p><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></o:p></div><div class="Body" style="text-align: center;"><o:p></o:p></div><div style="-webkit-text-stroke-width: 0px; color: black; font-family: Times; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0px; orphans: auto; text-align: center; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;"></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-EAvtueXR4SE/Vo0bxSspOXI/AAAAAAAACrQ/nt0YIBiHSG0/s1600/WEBIMG_9078.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-EAvtueXR4SE/Vo0bxSspOXI/AAAAAAAACrQ/nt0YIBiHSG0/s1600/WEBIMG_9078.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: 12.8px;">The cocoa pods turn from green to yellow, orange and are finally ripe when they turn a deep red colour. </span></td></tr>
</tbody></table><div align="center" class="MsoNormal" style="border: none; mso-padding-alt: 0in 0in 0in 0in; text-align: center;"><span style="border: none; color: black;"><span style="font-family: Trebuchet MS, sans-serif;"><br />
</span></span></div><div align="center" class="MsoNormal" style="border: none; mso-padding-alt: 0in 0in 0in 0in; text-align: center;"><span style="border: none; color: black;"><span style="font-family: Trebuchet MS, sans-serif;">The farmers thought I was kidding when I explained that it was the first time I’d seen a cocoa tree but this only fueled their enthusiasm in showing me their cocoa plantations. Like most farmers, they are fiercely passionate about what they do - about as passionate as I am about chocolate! </span></span></div><div align="center" class="MsoNormal" style="border: none; mso-padding-alt: 0in 0in 0in 0in; text-align: center;"><span style="border: none; color: black;"><span style="font-family: Trebuchet MS, sans-serif;"><br />
</span></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-UqgR0_3b0sA/Vo0jmd8Dq8I/AAAAAAAACtM/kcsNOn5RKp4/s1600/WEBIMG_9236.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-UqgR0_3b0sA/Vo0jmd8Dq8I/AAAAAAAACtM/kcsNOn5RKp4/s1600/WEBIMG_9236.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cocoa farmers from the WACOTA business group - they are all third generation cocoa farmers.</td></tr>
</tbody></table><div align="center" class="MsoNormal" style="border: none; mso-padding-alt: 0in 0in 0in 0in; text-align: center;"><span style="border: none; color: black;"><span style="font-family: Trebuchet MS, sans-serif;"><br />
</span></span> <span style="border: none; color: black;"><span style="font-family: Trebuchet MS, sans-serif;">The cocoa pods bizarrely grow straight out of the tree trunk and when I cracked one open, I discovered a sticky white pulp holding all the beans together inside. The farmers call this sticky stuff ‘cocoa ice cream.’ “Yes, finally!” I thought, “I’m going to eat chocolate!” Total let down. No chocolatey goodness; it tastes more like a pear and a pineapple had a baby. I mean, it’s a delicious baby. But not the same chocolatey-deliciousness that I was craving.</span></span><span style="border: none; color: black; font-family: Times; font-size: 13.5pt;"><o:p></o:p></span></div><div style="text-align: center;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-XXFxaKmMPFA/Vo0byIqcJPI/AAAAAAAACrY/4QaFHLF1pPI/s1600/WEBIMG_9067%2Bcopy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-XXFxaKmMPFA/Vo0byIqcJPI/AAAAAAAACrY/4QaFHLF1pPI/s1600/WEBIMG_9067%2Bcopy.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sticky, sweet, fruity wet cocoa beans before they are fermented. </td></tr>
</tbody></table><div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;">The wet cocoa beans are collected and packed into large wooden crates lined with banana leaves where they are naturally fermented for six days in fermentation rooms (it</span><span style="font-family: 'Trebuchet MS', sans-serif;">’</span><span style="font-family: 'Trebuchet MS', sans-serif;">s a long wait but it</span><span style="font-family: 'Trebuchet MS', sans-serif;">’</span><span style="font-family: 'Trebuchet MS', sans-serif;">s a crucial step in making great chocolate). On the seventh day, the thousands of beans are scattered onto bamboo mats to catch a tan in the Tanzanian sun and dry out. Again the falling-face-first-into-the-cocoa-bean-dream! The lack of chocolate was definitely getting to me.</span></div><div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-9RQGbxLl4Vw/Vo0b16-DO-I/AAAAAAAACro/lVnzanySRFA/s1600/WEBIMG_9095.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-9RQGbxLl4Vw/Vo0b16-DO-I/AAAAAAAACro/lVnzanySRFA/s1600/WEBIMG_9095.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The wet cocoa beans are fermented in crates lined with banana leaves to develop the chocolate flavour. </td></tr>
</tbody></table><div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;">I</span><span style="font-family: 'Trebuchet MS', sans-serif;">’</span><span style="font-family: 'Trebuchet MS', sans-serif;">m not sure where or how we got the idea that chocolate is actually made on a cocoa farm. Perhaps it</span><span style="font-family: 'Trebuchet MS', sans-serif;">’</span><span style="font-family: 'Trebuchet MS', sans-serif;">s because we think of a cocoa farm like a wine estate, where the grapes are grown, harvested and fermented into wine in the same place. This couldn</span><span style="font-family: 'Trebuchet MS', sans-serif;">’</span><span style="font-family: 'Trebuchet MS', sans-serif;">t be further from the truth and the farmers literally packed up laughing when I explained this to them. Mainly because you can</span><span style="font-family: 'Trebuchet MS', sans-serif;">’</span><span style="font-family: 'Trebuchet MS', sans-serif;">t even buy a chocolate bar in Kyela. The corner shops don</span><span style="font-family: 'Trebuchet MS', sans-serif;">’</span><span style="font-family: 'Trebuchet MS', sans-serif;">t stock chocolate; it is considered an expensive luxury that no one can afford. In fact, most of the cocoa farmers I visited, have never even tasted chocolate.</span></div><div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-6duRrpXb4pA/Vo0cAzxYlLI/AAAAAAAACsY/rXv7vPlN8PQ/s1600/WEBIMG_9388.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-6duRrpXb4pA/Vo0cAzxYlLI/AAAAAAAACsY/rXv7vPlN8PQ/s1600/WEBIMG_9388.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dried cocoa beans ready to be shipped off to chocolate-makers around the world.</td></tr>
</tbody></table><div class="Body" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br />
</span></div><div class="Body" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">I left the farms with a greater appreciation for the hard work that goes into making my favourite treat and vowed to bring a massive stash of chocolate back with me on my next trip for the farmers. I imagined us all laughing and feasting on ridiculous amounts of chocolate, while sitting under the cocoa trees… As we drove the bumpy road out of cocoa country past the cocoa beans spread out in the sun outside every home and the children playing under the cocoa trees, I realized that I still had one big question on my mind, how on earth am I going to grow a chocolate tree in my front yard?</span><o:p></o:p></div><div class="Body" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br />
</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-3MrcMYtdNQ8/Vo0cBv2cCGI/AAAAAAAACsU/R--0p9rOwdk/s1600/WEBIMG_9424.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-3MrcMYtdNQ8/Vo0cBv2cCGI/AAAAAAAACsU/R--0p9rOwdk/s1600/WEBIMG_9424.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I'm in a cocoa treeeee!</td></tr>
</tbody></table><div class="Body" style="text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Note: This story originally appeared in Mango Juice Magazine. </i><br />
<i style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Grab a copy of Food and Home Entertaining's February issue for a more in-depth article about the cocoa farmers, their stories and how the chocolate we buy affects them. </i></div>Katelyn Williamshttp://www.blogger.com/profile/00248851151742713336noreply@blogger.com2tag:blogger.com,1999:blog-853266410945674988.post-47509434330704862182015-12-21T13:56:00.000+02:002016-02-22T17:09:46.898+02:00Cheat's Christmas Almond Croissants<script type="text/javascript">
window.location = "http://www.thekatetin.co.za/cheats-christmas-almond-croissants";
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<div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><i>Imagine waking up to the warm smell of baked buttery, sugary, spicy goodness wafting from your oven on Christmas morning? It can be a reality, people! I'm not saying you have to make croissants from scratch - heck, ain't nobody can't time for that! But fancying up some store-bought croissants, stuffing them with festive spiced fruit mince (also store-bought) and a generous helping of almond frangipane filling can turn plain, ordinary croissants into something rather special for Christmas breakfast!</i></span><br />
<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-GMR76Tdl08M/VkSv_dEDUiI/AAAAAAAAChs/_UUvlwmi504/s1600/WEBXmasCroissants2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-GMR76Tdl08M/VkSv_dEDUiI/AAAAAAAAChs/_UUvlwmi504/s1600/WEBXmasCroissants2.jpg" /></a></div><div style="text-align: center;"><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i>Almond croissants are any bakery's darkest secret. I learnt to make them in the ridiculous hours of the morning when I was interning at a French patisserie in my high school years. You know how you fork out a small fortune for an almond croissant? Well, sorry folks, but actually, these almond pastries are made using YESTERDAY'S croissants - jip, all the croissants that weren't sold yesterday? The stale pastries are dipped in a sugar syrup, stuffed with an almond filling and rebaked to become today's deliciousness. Oh the shock and the horror! A</i></span><i style="font-family: 'Trebuchet MS', sans-serif;">ctually, it's a pretty darn clever way of using leftovers and one that now, thanks to me, is no longer a secret (the things I do for you guys!).</i><br />
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</div><a href="http://3.bp.blogspot.com/-8HeUGz1aEdg/VkSv-czruKI/AAAAAAAAChg/YzOvTntMGm8/s1600/WEBXmasCroissants3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-8HeUGz1aEdg/VkSv-czruKI/AAAAAAAAChg/YzOvTntMGm8/s1600/WEBXmasCroissants3.jpg" /></a><br />
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<div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><i>Lucky for you, you won't have to wake up at 3am to make them! Smile and bat your eyelashes at the baker at your supermarket to give you some stale croissants (or use leftover one's - although I struggle to fathom in what universe someone would have leftover pastries) then dip and fill them, cover and refrigerate til morning. When you wake up, pop them in the oven and by the time you've opened up all your Christmas gifts, your house will smell like a French bakery. Oh and I give you full permission to pretend as though you made them from scratch - just don't tell a French pastry chef I spilled the beans!</i></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-uoRm25uvup0/VkSv-4bnETI/AAAAAAAAChk/ytInkwzpfOU/s1600/WEBXmasCroissants.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-uoRm25uvup0/VkSv-4bnETI/AAAAAAAAChk/ytInkwzpfOU/s1600/WEBXmasCroissants.jpg" /></a></div><div style="text-align: center;"><br />
<div class="MsoNormal" style="text-align: left;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Trebuchet MS, sans-serif;">Christmas Fruit Mince Almond Croissants<o:p></o:p></span></b></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Makes 6-8<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">250g sugar<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">250ml water<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">6-8 stale, day-old croissants<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">165g butter<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">160g icing sugar<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">2 eggs<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">200g ground almonds<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"> <!--[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings> </xml><![endif]--> <!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-US</w:LidThemeOther> <w:LidThemeAsian>JA</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:EnableOpenTypeKerning/> <w:DontFlipMirrorIndents/> <w:OverrideTableStyleHps/> <w:UseFELayout/> </w:Compatibility> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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</style> <![endif]--> <!--StartFragment--> <!--EndFragment--></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">20g corn starch</span><o:p></o:p></div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">8 tbsp store-bought Christmas fruit mince, to spread<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Flaked almonds, to garnish<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Place the sugar and water in a saucepan and heat until dissolved completely then bring to the boil and simmer for 2-3 minutes or until slightly thickened. Set aside.<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Make the almond by creaming the butter and icing sugar together until light and fluffy.<span style="mso-spacerun: yes;"> </span>Add the eggs one at a time beating well in between each. Add the ground almonds and corn starch and mix until combined. Place in a piping bag. <o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Cut a 5-7cm pocket into each croissant then dip into the warm syrup briefly. Remove from the syrup, spread a layer of fruit mince inside then pipe in some almond filling. Pipe a little of the almond filling on top and sprinkle with almonds. Place on a lined baking tray then repeat with the remaining croissants. It's at this point where you can cover and refrigerate the croissants until the next morning when you're ready to bake them. </span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Bake at 170 degrees Celcius for 15-20 minutes until golden and crispy. Allow to cool slightly then serve warm, dusted with icing sugar.<o:p></o:p></span></div><!--[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings> </xml><![endif]--> <!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-US</w:LidThemeOther> <w:LidThemeAsian>JA</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:EnableOpenTypeKerning/> <w:DontFlipMirrorIndents/> <w:OverrideTableStyleHps/> <w:UseFELayout/> </w:Compatibility> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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</div></div>Katelyn Williamshttp://www.blogger.com/profile/00248851151742713336noreply@blogger.com0tag:blogger.com,1999:blog-853266410945674988.post-43348191840151966512015-12-16T07:57:00.000+02:002016-02-22T17:10:55.617+02:005 Ingredient Christmas Fruit Cake with Gingerbread Houses<script type="text/javascript">
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Osu831_XGxM/Vm_8CIY7-JI/AAAAAAAACp4/L_swebQszlk/s1600/IMG_0803WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-Osu831_XGxM/Vm_8CIY7-JI/AAAAAAAACp4/L_swebQszlk/s1600/IMG_0803WEB.jpg" /></a></div><div style="text-align: left;"></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><i>Is it a gingerbread house? Or a Christmas cake? Well, this is what happens when a mommy fruit cake and a daddy gingerbread house love each other VERY much. It's such a fun way to decorate a fruit cake and even better, there is not a single piece of that horrid white fondant or persipan icing to be seen! </i></span></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-mp7CVHMzo58/Vm_8rBPIF1I/AAAAAAAACq0/9ry3MarO3Rw/s1600/IMG_0771WEBflipped.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-mp7CVHMzo58/Vm_8rBPIF1I/AAAAAAAACq0/9ry3MarO3Rw/s1600/IMG_0771WEBflipped.jpg" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><i>First up, the fruit cake. Great Aunt May strikes again with one of her famous recipes and this one is her 'never-fail' fruitcake. What I love most about it, is that it only has 5 ingredients, but let's be honest, I had you at 'never fail' right?! Because it only has 5 ingredients, they have to be seriously good ingredients and trust me, you do not want to switch out the <a href="http://www.naturasugars.co.za/" target="_blank">Natura Dark Muscovado Sugar</a> for anything other than the real deal 'cos it elevates the humble fruit cake to a point where I want to eat the entire thing. It adds such a gorgeous dark, rich, molasses flavour that you just can't replicate. </i></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-1fUw6dJRACE/Vm_8A9-fXVI/AAAAAAAACps/9NwcxChJHm0/s1600/IMG_0774WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-1fUw6dJRACE/Vm_8A9-fXVI/AAAAAAAACps/9NwcxChJHm0/s1600/IMG_0774WEB.jpg" /></a></div><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><i><br />
</i></span></div><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><i>The next part: the gingerbread houses. How cute are they? Like a little gingerbread village! You can go totally crazy with decorating them or even better, give the already-baked cookies to your kids, let them make their own houses using sweets and sprinkles and then just stick them around your cake! This cake is such a show-stopper that you could put it on the table as a decoration that is good enough to eat. And speaking of eating, for those of you worried about your waistlines this festive season, you needn't worry about this cake, it has so much dried fruit in it, one slice is basically one of your five-a-day! </i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br />
</i></span> <div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-2ri000fQ208/Vm_8DbaxMiI/AAAAAAAACqI/4oJDsNxbMT0/s1600/IMG_0812WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-2ri000fQ208/Vm_8DbaxMiI/AAAAAAAACqI/4oJDsNxbMT0/s1600/IMG_0812WEB.jpg" /></a></div><br />
</div><b style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">Never-Fail 5 Ingredient Fruit Cake</span></b><br />
<div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;"><i>(Great Aunt May's recipe)</i></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">Makes 1 x 24cm cake</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">3 cups (500g) mixed dried fruit<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">1 cup (175g) <a href="http://www.naturasugars.co.za/" target="_blank">Natura Dark Muscovado Sugar</a><o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">125g butter<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">2 cups self-raising flour<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">1 egg<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><o:p><span style="font-family: "trebuchet ms" , sans-serif;">Grease and double-line a 24cm-cake tin. Preheat the oven to 180 degrees Celcius.</span></o:p></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">Placed dried fruit, sugar and 1 ½ cups water in a saucepan with the butter and allow to simmer for 25 minutes. Allow to cool. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">Stir in the flour and egg and mix well. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">Pour into a double-lined greased 24cm cake tin and bake for 1 ½ - 2 hours on the lowest oven shelf until a skewer inserted comes out clean. Allow to cool completely. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">VARIATIONS</span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">This is the fun part where you can tailor the recipe to suit whatever you fancy!</span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;"><b>Spices and Flavourings: </b>Mixed spice, vanilla, cinnamon, nutmeg, clove - add as much as you like (about 3 tsp in total should do it)</span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;"><b>Nuts:</b> Subsitute some of the dried fruit for hazelnuts, pistachios, almonds, pecans or walnuts</span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;"><b>Fruit:</b> Orange or lemon zest, chopped candied fruit or cherries - just make sure to remove a portion of the mixed dried fruit and replace it with the same amount. </span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-0VQdNq8wKj4/Vm_8IuEYc6I/AAAAAAAACqU/j2zPrCWsSjQ/s1600/IMG_0819WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-0VQdNq8wKj4/Vm_8IuEYc6I/AAAAAAAACqU/j2zPrCWsSjQ/s1600/IMG_0819WEB.jpg" /></a></div><div class="MsoNormal"></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "trebuchet ms" , sans-serif;">Spiced Ginger Biscuit Houses<o:p></o:p></span></b></div><div class="MsoNormal"><o:p><span style="font-family: "trebuchet ms" , sans-serif;">Makes 24 </span></o:p></div><div class="MsoNormal"><o:p><span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span></o:p></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">100g cake flour<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">1 tsp cinnamon<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">½ tsp ground ginger<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">½ tsp freshly grated nutmeg<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">½ tsp baking powder</span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">a pinch of salt</span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">50g <a href="http://www.naturasugars.co.za/" target="_blank">Natura Dark Muscovado Sugar</a><o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">1 tbsp whole milk<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">75g butter<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">2 tbsp candied peel, finely chopped or Christmas fruit mince<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">Preheat the oven to 180C. Line a baking tray with greaseproof paper.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">Mix together the dry ingredients then add the wet ingredients and combine to form a dough (you can do this in a stand mixer using the dough or paddle attachment). </span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">Turn the dough onto a lightly floured surface and roll out to 1/2 cm thick. </span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">Cut out house shapes using a sharp knife then place on a baking tray. </span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">Bake for 15-20 minutes or until golden brown.</span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">Allow to cool completely before icing. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "trebuchet ms" , sans-serif;">Royal Icing</span></b></div><div class="MsoNormal" style="line-height: 13.05pt;"><span style="font-family: "trebuchet ms" , sans-serif;"><span lang="EN-GB">1 egg white, beaten</span><o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.05pt;"><span style="font-family: "trebuchet ms" , sans-serif;"><span lang="EN-GB">2 cups <a href="http://www.naturasugars.co.za/" target="_blank">Natura Demerara Icing Sugar</a>, sifted</span><o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.05pt;"><span style="font-family: "trebuchet ms" , sans-serif;"><span lang="EN-GB">squeeze of lemon juice</span><o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;"><span lang="EN-GB">To make the royal icing, whisk the egg white gently then add the icing sugar until a stiff paste forms. Add the lemon juice and stir before placing in a piping bag.</span></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;"><span lang="EN-GB">Pipe the frosting onto the biscuits in patterns (you can make more colourful houses by using sweets and sprinkles) and allow to dry thoroughly. Then use spread the remaining royal icing around the outside of the cake and stick the houses in place. Dust with extra icing sugar to serve. </span></span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/-5Y-Z48reV0w/Vm_8KjsD5bI/AAAAAAAACqk/KPvrQnBsTvM/s1600/IMG_0825WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-5Y-Z48reV0w/Vm_8KjsD5bI/AAAAAAAACqk/KPvrQnBsTvM/s1600/IMG_0825WEB.jpg" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"> <i style="background-color: white; color: #666666; font-family: 'Josefin Slab'; font-size: 15.4px; line-height: 21.56px; text-align: center;"><span style="font-family: "calibri"; font-size: 15.5556px; line-height: 23.3333px; text-align: start;">Disclaimer: This post has been created in collaboration with <a href="http://www.naturasugars.co.za/" style="color: #888888; text-decoration: none;" target="_blank">Natura Sugars </a>who produce a </span><span style="font-family: "calibri"; font-size: 15.4px; line-height: 21.56px; text-align: start;"><span style="font-size: 15.5556px; line-height: 23.3333px;">range of really special sugars that are unrefined and made according to traditional Mauritian sugar-making techniques. The sugars are non-GM, non-irradiated and unbleached with no preservatives, colourants or syrups added which basically means they are pure, natural and packed with flavour! They're available from Spar, Checkers and Pick 'n Pay stores. </span></span></i></div>Katelyn Williamshttp://www.blogger.com/profile/00248851151742713336noreply@blogger.com0tag:blogger.com,1999:blog-853266410945674988.post-5992454128084991902015-12-11T13:44:00.000+02:002016-02-22T17:11:34.364+02:00Muscovado Sugar and Naartjie Glazed Gammon<script type="text/javascript">
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<div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><i>Gammon is like the dessert of the Christmas savoury world. It's </i></span><i style="font-family: 'trebuchet ms', sans-serif;">hands-down the best part of Christmas lunch (apart from well, dessert) and I'd be happy and willing to give up every part of Christmas lunch (Turkey - bleh.) but I will pretty much have a fight to the death for gammon. I wouldn't risk my life for just any gammon though - only my Nanna's gammon, which is simmered in ginger beer and crusted with caramelized brown sugar. If there is one recipe that really has been passed down through the generations, it's this gammon. In fact, the recipe is so special that we always make sure that at least 2 people in the family know how to make it - you know, just incase!</i><br />
<i style="font-family: 'trebuchet ms', sans-serif;"><br />
</i> <span style="font-family: "trebuchet ms" , sans-serif;"><i> I've taken a bit of creative licence with Nanna's recipe and given it an extra South African spin by adding naartjie (Clementines) but you can totally stay traditional and go with the pineapple rings. Just don't make the mistake of using fresh pineapple - it has to be the tinned stuff, otherwise it just doesn't taste the same (I've tried). Nanna always glazed her gammon with brown sugar but proper Muscovado sugar is just glorious on this - it's rich and molassesy and forms a glossy varnish that isn't just sweet and sticky but tastes good too! Now, go make sure you share this recipe with someone else in your family, you know, just incase!</i></span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-XR1QdtTrBbs/VmWX3-ANy_I/AAAAAAAACnY/RhwlS4QXP1I/s1600/BrownSugarGammonWEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-XR1QdtTrBbs/VmWX3-ANy_I/AAAAAAAACnY/RhwlS4QXP1I/s1600/BrownSugarGammonWEB.jpg" /></a></div><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><i><br />
</i></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 14.6667px;"><b>Muscovado Sugar and Naartjie Glazed Gammon</b></span></span></div><div class="MsoNormal"><span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Serves 12 <o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;">2kg – 3kg cured and smoked gammon, bone left in<o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;">2L ginger beer<o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;">5 naartjies (clementines), juiced and rind removed (optional)<o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;">1 onion, peeled and halved<o:p></o:p></span></span><br />
<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;">1 celery stick</span></span><br />
<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;">1 carrot, peeled and chopped</span></span></div><div class="MsoNormal"><span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;">3 star anise<o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;">1 cinnamon stick<o:p></o:p></span></span><br />
<span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;">1 bay leaf</span></span></div><div class="MsoNormal"><span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;">45ml (3 tbsp) <a href="http://www.naturasugars.co.za/" target="_blank">Natura Dark Muscovado Sugar</a><o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;">a handful cloves<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif; font-size: 11pt;">Preheat the oven to 150°C. </span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 11pt;">Place the gammon, skin-side down, in a large ovenproof roasting dish. </span></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 11pt;">Pour over 1,5L of the ginger beer, add the naartjie rind and juice from 3 of the naartjies (optional), the onion, celery, carrot, star anise, cinnamon stick and bay leaf. </span></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 11pt;">Cover the roasting dish with foil and place in the oven until the ham is tender, about 3 hours and 30 minutes. Pour off the cooking liquid and allow the gammon to cool slightly.(You could boil the ham on the stovetop too but my gammon was so huge I didn't have a pot that it would fit in!)<o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 11pt;">In a small saucepan over low heat, warm the remaining ginger beer, naartjie zest and juice and the sugar until dissolved. Bring to a boil then simmer until slightly thickened,<span style="background-color: white;"> <span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">about 5 minutes.</span> </span>Increase the oven temperature to 200°C. <o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 11pt;">Lift the skin off the gammon, making sure to leave a layer of fat, then score the fat into diamond shapes. Press a clove into the tip of each diamond shape then return to the oven dish, brush with the glaze and roast in the oven until caramelised, basting every now and then until golden and glossy, <span style="background-color: white;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">about 20-30 minutes.</span> <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></span></div><div class="MsoNormal"><br />
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</style> <![endif]--> <!--StartFragment--> <!--EndFragment--></div><div class="MsoNormal"><span style="font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Caramelise naartjie slices in a pan with a little muscovado sugar and serve with the gammon for a local take on the traditional pineapple slices. </span><span style="font-family: "calibri";"><o:p></o:p></span></span></div>Katelyn Williamshttp://www.blogger.com/profile/00248851151742713336noreply@blogger.com1tag:blogger.com,1999:blog-853266410945674988.post-3199840355309276972015-12-09T08:00:00.000+02:002016-02-22T17:12:07.829+02:00Angel Snow Globe Cake with Brandy Butter Frosting<script type="text/javascript">
window.location = "http://www.thekatetin.co.za/angel-snow-globe-cake-with-brandy-butter-frosting";
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<div style="text-align: center;"><div style="text-align: justify;"><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><i>One of my favourite parts about Christmas, is putting up the Christmas tree. While the rest of my family seems to be totally over the novelty, my sister and I still keep up the tradition. Our tree isn't just any old plastic jobby though, since my parents live on a farm, we make a mission into the pine forest to pick the perfect tree - which often involves heated debates on what exactly the 'perfect' tree is, but always involves us bringing home one that is WAY too big (hey, they look a lot smaller in a forest, okay!). I always end up covered in tree gum, my mom always moans about the pine needles that fall everywhere, finding a pot big enough to put the darn thing in is impossible and of course, by the time you string the fairy lights up, you realise that in the past year they've stopped working. </i></span><i style="font-family: 'Trebuchet MS', sans-serif;">But all of that is completely forgotten when my favourite moment arrives and I get to climb up on a ladder and put the angel right on the tippy top of the tree. </i></div></div></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-QmUh-4PRlKw/VmapVcP4xKI/AAAAAAAACoU/VlKyY-Epy0Y/s1600/IMG_0091WEB.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-QmUh-4PRlKw/VmapVcP4xKI/AAAAAAAACoU/VlKyY-Epy0Y/s1600/IMG_0091WEB.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Recipe and Image Originally Created for Food & Home Entertaining Magazine</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"></div><div style="text-align: center;"> <span style="font-family: "trebuchet ms" , sans-serif;"><i>So, if an angel can make a plain old tree special, just imagine what it can do on top of a cake! I decided to appropriately put this angel on top of a spiced angel food cake, which is really light, airy and not very sweet - basically the opposite of traditional fruit cake - but of course, this idea would look equally as gorgeous on whatever cake you decide to serve this year. Just make sure that when you serve it, you dust the snow globe with icing sugar at the table - then just wait for everyone to go 'oooooooh!'</i></span></div><div style="text-align: center;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-cqK8sVWLRfc/VmapVCK9LXI/AAAAAAAACoM/dlYyXxkUIf4/s1600/IMG_0111WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-cqK8sVWLRfc/VmapVCK9LXI/AAAAAAAACoM/dlYyXxkUIf4/s1600/IMG_0111WEB.jpg" /></a></div><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"><div style="text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;">Of course, it wouldn't be Christmas without surprises so I stuffed some pretty gold-wrapped chocolate balls in the middle (come on, I had to find a way of incorporating chocolate somehow!) so that when you slice the cake open, they tumble out and your guests are wow'ed again and go 'aaaaaaaah!'</i></div></div><div style="text-align: justify;"><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-92d64OCMYVw/VmapVa-AKGI/AAAAAAAACoQ/prE8pRyWP3U/s1600/IMG_0117WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-92d64OCMYVw/VmapVa-AKGI/AAAAAAAACoQ/prE8pRyWP3U/s1600/IMG_0117WEB.jpg" /></a></div><div style="text-align: center;"><br />
</div></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><div class="MsoNormal" style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>Angel Snow Globe Cake with Brandy Butter Frosting</b><o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">Serves 8-10 <o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">ANGEL CAKE<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">12 egg whites, at room temperature<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">1 tsp cream of tartar<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">275g <a href="http://www.naturasugars.co.za/" target="_blank">Natura Golden Caster Sugar</a><o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">1 tsp vanilla extract<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">150g cake flour<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">1/4 tsp cinnamon<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">1/4 tsp ground ginger<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">1/4 tsp mixed spice<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">BRANDY BUTTER ICING<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">170g butter, softened<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">255g Natura Demerara Icing Sugar, sifted plus extra for dusting<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">4 tbsp brandy<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">Gold-wrapped chocolate balls or other sweets, for filling<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">Angel and glass dome, to decorate<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">Chiffon cake tin</span></div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">Preheat the oven to 180C. Do not grease or line the chiffon cake tin - this helps the cake stay light and fluffy (I promise the cake won't stick!)<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">Place the egg whites and cream of tartar in an electric mixer and whisk until soft peaks form. Gradually add half of the sugar and all the vanilla and whisk until glossy and thick. Sift together the flour, spices and remaining sugar twice and then gently fold through. Spoon into the ungreased chiffon cake tin and smooth the top with a palette knife. Bake for 30 minutes or until the cake comes away from the sides and a skewer inserted in the middle comes out clean. Turn the cake upside down onto a cooling rack and allow to cool for 1 hour. Remove the cake from the tin and set aside. <o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">Make the frosting by whipping the butter, icing sugar and brandy together until light and fluffy. <o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">To assemble the cake, place it on a cake stand then fill the middle with the chocolate balls or sweets. Frost the top with the brandy butter icing then dust liberally with icing sugar. Place an angel decoration in the centre and cover with a glass dome. <o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><br />
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<div class="MsoNormal" style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">TIP: </span><i style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">You're wondering about the dome though, aren't you? They are so easy to find! Most decor shops or florists have them (the one's with the hole in the front </i><i style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">which you can hang up </i><i style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">are perfect for placing over the angel!). But if you have a beautiful glass dome, or an upturned round tumbler it will have the same effect. </i></div></div>Katelyn Williamshttp://www.blogger.com/profile/00248851151742713336noreply@blogger.com0tag:blogger.com,1999:blog-853266410945674988.post-88898999564704057702015-12-04T13:08:00.000+02:002016-02-22T17:12:42.261+02:00Vanilla and Olive Oil Nougat with Macadamia Nuts<script type="text/javascript">
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<div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><i>For as long as I can remember, every gift I've ever given my father, has involved nougat. He can't get enough of the stuff and can devour an entire stash in one sitting. No surprises as to who I get my sweet tooth from (she says as she licks her sticky nougat fingers in order to type this post)! </i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br />
</i></span></div><div style="text-align: center;"><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><i>This Christmas I've decided that I'm making all my own gifts, mainly because:</i></span><i style="font-family: 'Trebuchet MS', sans-serif;"> </i></div></div><div style="text-align: left;"><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><i>1) It's cheaper.</i></span></div></div><div style="text-align: left;"><div style="text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;">2) I get to eat the 'off-cuts'.</i></div></div><div style="text-align: left;"><div style="text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;">3) Nougat tastes better than socks.</i></div></div><div style="text-align: left;"><div style="text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;">4) Nougat is more thoughtful (than socks).</i></div></div><div style="text-align: left;"><div style="text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;">5) Boney M doesn't play on repeat in my kitchen. </i></div></div><div style="text-align: left;"><div style="text-align: center;"><br />
</div></div><div style="text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;">So I'm making a gigantic batch of nougat - for not just my dad but the whole family. </i></div><div style="text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;">You get nougat! You get nougat! Everybody gets nougaaaaat!</i></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-nUAt8-TI0Jw/VlwfTEAtfbI/AAAAAAAACmU/qhCbA9cTRNE/s1600/IMG_0698WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-nUAt8-TI0Jw/VlwfTEAtfbI/AAAAAAAACmU/qhCbA9cTRNE/s1600/IMG_0698WEB.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><i>Like all my favourite things, this one is versatile - you can pretty much design your own according to your - I mean your friends' - taste. I went for a fancy-sounding but uber delicious combination of vanilla, honey, macadamia nuts and proper extra virgin olive oil. I know we think of olive oil as great for salads and drizzling over literally everything savoury (a la Jamie Oliver) but I'm telling you that good olive oil adds something really special to desserts, not only adding complexity but balancing the sweetness too. I used <a href="http://www.olivepride.co.za/" target="_blank">Olive Pride's Extra Virgin Olive Oil</a> in my nougat since it has a lovely peppery flavour that is just heavenly with the vanilla and honey. </i></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-tDBRqSuWwqg/VlwfShtPmWI/AAAAAAAACmM/g1HKDXBNd3c/s1600/IMG_0728WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-tDBRqSuWwqg/VlwfShtPmWI/AAAAAAAACmM/g1HKDXBNd3c/s1600/IMG_0728WEB.jpg" /></a></div><br />
<div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><i>Nougat has always intimidated me a bit, I'm not going to lie. In fact, the last time I made it was probably in cooking school (eek!). But this recipe right here is gold! If you don't already have a sugar thermometer, then get yourself one as a Christmas gift because it is totally worth not running around the kitchen going 'Is it ready? Maybe I should wait... No, it's ready. Or not." The only chicken that should be headless in your kitchen at this time of year, is the one in your oven for lunch. </i></span><i style="font-family: 'Trebuchet MS', sans-serif;">And speaking of gifts to yourself, would you not be the happiest sugar addict on this earth if you received this:</i></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-PMQOhgv4Lhk/VlwfTKAH8OI/AAAAAAAACmQ/xHuy2doAROQ/s1600/IMG_0683WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-PMQOhgv4Lhk/VlwfTKAH8OI/AAAAAAAACmQ/xHuy2doAROQ/s1600/IMG_0683WEB.jpg" /></a></div><br />
<div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><i>A folded tea towel, a vintage baking tray (or box), some wrapped up sticks of your homemade nougat and a pretty bottle of olive oil - winning! You can also win at the fabulous competition that Olive Pride is running; simply SMS 'Olive Pride' and the last 4 digits of the barcode to 46797. Not only do all the SMS proceeds go to BrightStars, a safe home for children but you can also win a R2000 shopping voucher plus a R500 hamper of yummy olive products. </i></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><i>Now while you go win stuff, I'm going to find out how to get nougat off a Macbook keyboard...</i></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-rwQWy-F2jPs/VlwfWqZl1iI/AAAAAAAACmw/u_kwTcoA5WY/s1600/IMG_0744WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-rwQWy-F2jPs/VlwfWqZl1iI/AAAAAAAACmw/u_kwTcoA5WY/s1600/IMG_0744WEB.jpg" /></a></div><br />
<div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "trebuchet ms" , sans-serif;">Vanilla and Olive Oil Nougat with Macadamia Nuts <o:p></o:p></span></b></div><div class="MsoNormal"><o:p><span style="font-family: "trebuchet ms" , sans-serif;">Makes 12 bars </span></o:p></div><div class="MsoNormal"><o:p><span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span></o:p></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">2 x A4 rice paper sheets<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">350g liquid glucose (available from baking and health shops)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">115g honey<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">550g (2 ½ cups) caster sugar<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">1 vanilla bean, split<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">2 egg whites<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">50g unsalted butter <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">50ml <a href="http://www.olivepride.co.za/" target="_blank">Olive Pride Extra Virgin Olive Oil</a><o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">400g macadamia nuts, roasted<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">Line the base and sides of a 20cm square cake tin with baking paper. Cut the rice paper to fit the tin – place one in the bottom and keep the other aside for the top. Place the glucose, honey and vanilla in a saucepan over a low heat until melted, then add the caster sugar and stir until the sugar is completely dissolved and the syrup is translucent. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">Bring the syrup to the boil and simmer until it reaches 130 degrees celcius on a thermometer. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">Start beating the egg whites in an electric mixer to form stiff peaks so that by the time the syrup reaches 140 degrees celcius you’re ready. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">Gently pour the hot syrup down the side of the bowl into the stiffly-beaten egg whites in a steady stream. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">Beat for 1 minute or until thick and glossy then gradually add the butter and olive oil. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">Working quickly, stir in the nuts and spoon the mixture into the lined baking tray. Top with the remaining piece of rice paper and press down to form an even slab of nougat. Allow to cool and set completely for 2-3 hours. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">Slice into bars or pieces using a sharp serrated knife and a sawing action. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">Wrap the nougat immediately in baking paper, wax paper or cellophane and store in a cool dry place in an airtight container. <o:p></o:p></span></div><div class="MsoNormal"><br />
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<div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">VARIATIONS: Experiment using different nuts – pistachios, almonds and pecan nuts would be equally delicious in this recipe!</span><o:p></o:p></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-uouawBUYJYY/VlwfVmHCtII/AAAAAAAACmo/fCwr1CNbxd4/s1600/IMG_0735WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-uouawBUYJYY/VlwfVmHCtII/AAAAAAAACmo/fCwr1CNbxd4/s1600/IMG_0735WEB.jpg" /></a></div><br />
<div style="text-align: center;"><i style="background-color: white; color: #666666; font-family: 'Josefin Slab'; font-size: 15.4px; line-height: 21.56px; text-align: center;"><span style="font-family: "calibri"; font-size: 15.5556px; line-height: 23.3333px; text-align: start;">Disclaimer: This post has been sponsored by <a href="http://www.olivepride.co.za/" target="_blank">Olive Pride</a> who produce a delicious range of olive products, including the Extra Virgin Olive oil used in this post. www.olivepride.co.za</span></i></div>Katelyn Williamshttp://www.blogger.com/profile/00248851151742713336noreply@blogger.com0tag:blogger.com,1999:blog-853266410945674988.post-51084973296996550622015-11-26T20:31:00.000+02:002016-02-22T17:13:22.256+02:00Tin Roof Cheesecake<script type="text/javascript">
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<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><i>Sometimes, our favourite foods have really weird names. Case in point: Tin roof ice cream. Who the heck decided that chocolate + peanuts = tin roof?! I mean, I'm bad at math but seriously? Apparently someone thought that the sound peanuts made when they fall out of the tin (obviously back in the day when plastic didn't exist), made them think of rain on a tin roof. Dunno about you, but peanuts rolling out of a tin sounds like dinnertime to me. </i></span><br />
<i style="font-family: 'Trebuchet MS', sans-serif;">And speaking of dinnertime - CHEESECAKE! </i></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-0dpQ55vK8dc/Vk9IXFUyaZI/AAAAAAAAClQ/2j6WuNfaU9A/s1600/IMG_0381WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-0dpQ55vK8dc/Vk9IXFUyaZI/AAAAAAAAClQ/2j6WuNfaU9A/s1600/IMG_0381WEB.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><i>You know why I love cheesecake? </i></span></div><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><i>Because it's both cheese and cake. (Hey, you asked) And because I love it so much, I </i></span></div><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><i>shall cover it in all sorts of delicious and wondrous things! </i></span></div><div style="text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;">Tin roof ice cream was a favourite of mine as a kid - and I'm pretty sure we all have our childhood memories of the flavour so this cheesecake is packed with peanut and chocolate nostalgia which basically means it's oozing chocolate sauce and crammed full of chocolate-coated peanuts. Did I mention the toffee sauce? </i></div><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><i><br />
</i></span></div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/-mQ0BJ-Z_i9A/Vk9IaiWXNwI/AAAAAAAAClg/hiLKfnOosak/s1600/IMG_0401WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-mQ0BJ-Z_i9A/Vk9IaiWXNwI/AAAAAAAAClg/hiLKfnOosak/s1600/IMG_0401WEB.jpg" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><i>Because I always go next-level, I do it for you, really I do, I've added a toffee sauce to the Tin Roof rif, which seriously, SHOULD have been there all along! What's ice cream without a toffee ripple? Boring that's what. My legendary toffee sauce is made with the <a href="http://www.naturasugars.co.za/" target="_blank">Natura Sugars Soft Brown Sugar</a>. It looks like beach sand - and yes, I want to put my toes in it and wiggle them around which is totally inappropriate, but, come on, I know you're thinking it too! I also want to put it in just about everything. It's got this creamy fudgy flavour that makes mindblowing toffee sauce (as well as biscuits, chelsea buns and anything else that you want to taste like a toffee flavour bomb). </i></span></div><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><i><br />
</i></span></div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-SyOWn_K8iFA/Vk9IbIiKgmI/AAAAAAAAClo/XA2LGk9wY7A/s1600/IMG_0425WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-SyOWn_K8iFA/Vk9IbIiKgmI/AAAAAAAAClo/XA2LGk9wY7A/s1600/IMG_0425WEB.jpg" /></a></div><br />
<div style="text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;">I'm thinking this would be a pretty spectacular Christmas dessert but kudos to you if you can wait that long! Heck, why not just make it this weekend for no other reason than you want to shove your face in it. I'm here to tell you that's totally okay. But if you do choose to share it, remember when someone asks you, 'What flavour is that deliciously incredible-looking cheesecake?!" your answer should be: 'The Kate Tin Roof'.</i></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-hgmqZMZElq8/Vk9IXbQrClI/AAAAAAAAClU/j-UBmcRH7iY/s1600/IMG_0362WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-hgmqZMZElq8/Vk9IXbQrClI/AAAAAAAAClU/j-UBmcRH7iY/s1600/IMG_0362WEB.jpg" /></a></div><div style="text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: "trebuchet ms" , sans-serif;"><b><span lang="EN-GB">Tin Roof Fridge Cheesecake</span></b></span><br />
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<div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">Serves 10-12</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-ZA"><span style="font-family: "trebuchet ms" , sans-serif;">250g chocolate biscuits<o:p></o:p></span></span></div><div class="MsoNormal"><span lang="EN-ZA"><span style="font-family: "trebuchet ms" , sans-serif;">75g melted butter<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-ZA"><span style="font-family: "trebuchet ms" , sans-serif;">Toffee sauce<o:p></o:p></span></span></div><div class="MsoNormal"><span lang="EN-ZA"><span style="font-family: "trebuchet ms" , sans-serif;">4 tbsp <a href="http://www.naturasugars.co.za/" target="_blank">Natura Soft Brown Sugar</a><o:p></o:p></span></span></div><div class="MsoNormal"><span lang="EN-ZA"><span style="font-family: "trebuchet ms" , sans-serif;">40g extra butter<o:p></o:p></span></span></div><div class="MsoNormal"><span lang="EN-ZA"><span style="font-family: "trebuchet ms" , sans-serif;">4 tbsp cream<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-ZA"><span style="font-family: "trebuchet ms" , sans-serif;">Chocolate sauce<o:p></o:p></span></span></div><div class="MsoNormal"><span lang="EN-ZA"><span style="font-family: "trebuchet ms" , sans-serif;">4 tbsp cream<o:p></o:p></span></span></div><div class="MsoNormal"><span lang="EN-ZA"><span style="font-family: "trebuchet ms" , sans-serif;">100g milk chocolate, chopped<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-ZA"><span style="font-family: "trebuchet ms" , sans-serif;">Cheesecake<o:p></o:p></span></span></div><div class="MsoNormal"><span lang="EN-ZA"><span style="font-family: "trebuchet ms" , sans-serif;">3 tsp gelatine<o:p></o:p></span></span></div><div class="MsoNormal"><span lang="EN-ZA"><span style="font-family: "trebuchet ms" , sans-serif;">60ml water<o:p></o:p></span></span></div><div class="MsoNormal"><span lang="EN-ZA"><span style="font-family: "trebuchet ms" , sans-serif;">500g full fat cream cheese<o:p></o:p></span></span></div><div class="MsoNormal"><span lang="EN-ZA"><span style="font-family: "trebuchet ms" , sans-serif;">110g <o:p></o:p></span></span><span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://www.naturasugars.co.za/" target="_blank">Natura Soft Brown Sugar</a></span></div><div class="MsoNormal"><span lang="EN-ZA"><span style="font-family: "trebuchet ms" , sans-serif;">250ml cream, whipped<o:p></o:p></span></span></div><div class="MsoNormal"><span lang="EN-ZA"><span style="font-family: "trebuchet ms" , sans-serif;">60g chocolate coated peanuts<o:p></o:p></span></span></div><div class="MsoNormal"><span lang="EN-ZA"><span style="font-family: "trebuchet ms" , sans-serif;">60g peanut-nougat chocolate bar, chopped<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-ZA"><span style="font-family: "trebuchet ms" , sans-serif;">Place chocolate biscuits and butter in a food processor and process until fine. Press into the bottom of a lined 20cm springform cake tin. Refrigerate until set.<o:p></o:p></span></span><br />
<span lang="EN-ZA"><span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span></span></div><div class="MsoNormal"><span lang="EN-ZA"><span style="font-family: "trebuchet ms" , sans-serif;">Make the sauce by placing the sugar in a small saucepan and heat until melted and caramelized. Add the butter and cream and swirl to form a sauce. <o:p></o:p></span></span><br />
<span lang="EN-ZA"><span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span></span></div><div class="MsoNormal"><span lang="EN-ZA"><span style="font-family: "trebuchet ms" , sans-serif;">Heat the cream and chocolate until melted and smooth. <o:p></o:p></span></span><br />
<span lang="EN-ZA"><span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span></span></div><div class="MsoNormal"><span lang="EN-ZA"><span style="font-family: "trebuchet ms" , sans-serif;">To make the cheesecake: sprinkle the gelatine over the water and allow it to soak up all the water. Melt over gently simmering water until dissolved then allow to cool slightly. <o:p></o:p></span></span></div><div class="MsoNormal"><span lang="EN-ZA"><span style="font-family: "trebuchet ms" , sans-serif;">Beat the cream cheese and caster sugar together until smooth then stir in the gelatine. Fold in the whipped cream, peanuts and chopped chocolate bar. <o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;"><span lang="EN-ZA">Pour half the cheese mixture into the prepared tin, drizzle 1/3 the butterscotch sauce, 1/3 the chocolate sauce. Top with remaining cream cheese mixture and sauces, leaving 1/3 of the sauces for the top. Cover and refrigerate for 3 hours or until set. </span> </span></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-3PjRF13Uc94/Vk9IbCLIPbI/AAAAAAAAClk/8OxG_MDxSeY/s1600/IMG_0417WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-3PjRF13Uc94/Vk9IbCLIPbI/AAAAAAAAClk/8OxG_MDxSeY/s1600/IMG_0417WEB.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><i style="background-color: white; color: #666666; font-family: 'Josefin Slab'; font-size: 15.4px; line-height: 21.56px;"><span style="font-family: "calibri"; font-size: 15.5556px; line-height: 23.3333px; text-align: start;">Disclaimer: This post has been sponsored by <a href="http://www.naturasugars.co.za/" style="color: #888888; text-decoration: none;" target="_blank">Natura Sugars </a>who produce a </span><span style="font-family: "calibri"; font-size: 15.4px; line-height: 21.56px; text-align: start;"><span style="font-size: 15.5556px; line-height: 23.3333px;">range of really special sugars that are unrefined and made according to traditional Mauritian sugar-making techniques. The sugars are non-GM, non-irradiated and unbleached with no preservatives, colourants or syrups added which basically means they are pure, natural and packed with flavour! They're available from Spar, Checkers and Pick 'n Pay stores. </span></span></i></div><div style="text-align: left;"></div></div>Katelyn Williamshttp://www.blogger.com/profile/00248851151742713336noreply@blogger.com4tag:blogger.com,1999:blog-853266410945674988.post-9219756798100955912015-11-13T15:35:00.002+02:002016-02-22T17:14:12.664+02:00No-Bake Chocolate Christmas Pudding<script type="text/javascript">
window.location = "http://www.thekatetin.co.za/no-bake-chocolate-christmas-pudding/";
</script><br />
<div class="separator" style="clear: both; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><i>Does anyone actually LIKE Christmas pudding? Sure, it wouldn't be Christmas without it, but in our hot South African climate, who wants to eat a heavy, steamy, piping hot custard-coated winter pudding? Bleh. Yes, our Christmas is peppered with all kinds of snow-covered European traditions but that doesn't mean we can't put our own twist on them. Forget reindeer - we should have springbok instead! But let me not get ahead of myself here, let's start with the important stuff; dessert. </i></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-QasN7ihrDiY/VkSwoMfq02I/AAAAAAAACiQ/Eho-bOC8Lg4/s1600/WEBXmasFridgeCake4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-QasN7ihrDiY/VkSwoMfq02I/AAAAAAAACiQ/Eho-bOC8Lg4/s1600/WEBXmasFridgeCake4.jpg" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><i>Looks like a figgy pudding - yes! Tastes like a figgy pudding? Well, erm no. It's a gajillion times better! </i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i><br />
</i></span> <i style="font-family: 'Trebuchet MS', sans-serif;">Firstly- </i><i style="font-family: 'Trebuchet MS', sans-serif;">it has chocolate in it. </i><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i>2) Condensed milk </i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i>3) It's no-bake / no-steam / no-effort</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i>4) It's still got all the Christmassy stuff in, but it's cold</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i>5) You can put whatever the heck you want in it!</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i>6) It's low-fat - JOKES! Oh heck no. Hear that? It's the sound of diets crashing everywhere! But hey, that's what January is for, right?!</i></span><br />
<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-dlxOGg1uJDI/VkSwhmaGSnI/AAAAAAAACh4/NYXg0LTR6_I/s1600/WEBIMG_0263.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-dlxOGg1uJDI/VkSwhmaGSnI/AAAAAAAACh4/NYXg0LTR6_I/s1600/WEBIMG_0263.jpg" /></a></div><br />
<div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><i>Now, you might be thinking, this looks familiar. Remember my Peppermint Crisp Fridge Cake recipe? In celebration of it being shared over 21 500 times on Facebook (see there are LOTS of sugar addicts out there like us) </i></span><i style="font-family: 'Trebuchet MS', sans-serif;">I gave it a festive makeover with an unhealthy amount of Christmas cheer (and treats)! </i></div><div style="text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;"><br />
</i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-WW_nGfvOlKg/VkSwoPhGL9I/AAAAAAAACiU/CuA2zo-f7bI/s1600/WEBXmasFridgeCake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-WW_nGfvOlKg/VkSwoPhGL9I/AAAAAAAACiU/CuA2zo-f7bI/s1600/WEBXmasFridgeCake3.jpg" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;">I've added ginger biscuits, cherries, pistachios, toasted hazelnuts, candied peel, dried figs, booze-soaked raisins, heck I even threw in some spices and drenched it </i></div><div style="text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;">in white chocolate. </i></div><div style="text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;"><br />
</i></div><div style="text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;">It's like a Christmas party - in your mouth! </i></div><div style="text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;"><br />
</i></div><div style="text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;">But also, it's muesli. </i></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-yyfYUT4I5Dw/VkSwiaAXY-I/AAAAAAAACh8/VLz0i305glo/s1600/WEBXmasFridgeCake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-yyfYUT4I5Dw/VkSwiaAXY-I/AAAAAAAACh8/VLz0i305glo/s1600/WEBXmasFridgeCake.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><br />
<div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><b>No-Bake Chocolate Christmas Pudding</b></span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Serves 6-8</span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br />
</span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">100g butter<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">300g milk or dark chocolate, chopped<o:p></o:p></span></div><div style="text-align: left;"> <!--[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings> </xml><![endif]--> <!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-US</w:LidThemeOther> <w:LidThemeAsian>JA</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:EnableOpenTypeKerning/> <w:DontFlipMirrorIndents/> <w:OverrideTableStyleHps/> <w:UseFELayout/> </w:Compatibility> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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</style> <![endif]--> <!--StartFragment--> <!--EndFragment--></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">½ tin (190g) sweetened condensed milk (eat the rest with a spoon)<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1 tsp mixed spice</span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">200g biscuits, crumbled (I used spiced ginger)</span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Calibri;">240g toasted nuts/soaked dried fruit/cherries/candied peel/caramel popcorn/marshmallows etc</span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Calibri;">100g white chocolate, melted</span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Calibri;"><br />
</span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Start by lining the inside of a medium-sized 1.5L mixing bowl with 2-3 layers of clingwrap. </span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">In a saucepan, combine the butter, milk chocolate and condensed milk over low heat and stir until melted. <o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"> <!--[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings> </xml><![endif]--> <!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-US</w:LidThemeOther> <w:LidThemeAsian>JA</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:EnableOpenTypeKerning/> <w:DontFlipMirrorIndents/> <w:OverrideTableStyleHps/> <w:UseFELayout/> </w:Compatibility> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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</style> <![endif]--> <!--StartFragment--> <span style="font-family: Calibri; font-size: 12.0pt; mso-ansi-language: EN-US; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "MS 明朝"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: major-latin;">In a separate bowl, mix together the spice, biscuits, nuts and fruit. Stir into the chocolate mixture and mix well. </span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Calibri; font-size: 12.0pt; mso-ansi-language: EN-US; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "MS 明朝"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: major-latin;">Pour into the lined mixing bowl then place in the refrigerator for 2-3 hours or until set. </span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Calibri; font-size: 12.0pt; mso-ansi-language: EN-US; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "MS 明朝"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: major-latin;">Remove from the mould and turn onto a serving plate. </span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Calibri; font-size: 12.0pt; mso-ansi-language: EN-US; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "MS 明朝"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: major-latin;">Spoon the melted chocolate onto the top and coax it down the sides. </span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Calibri; font-size: 12.0pt; mso-ansi-language: EN-US; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "MS 明朝"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: major-latin;">Decorate with sprinkles or Christmas decorations.</span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Calibri; font-size: 12.0pt; mso-ansi-language: EN-US; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "MS 明朝"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: major-latin;">Serve thin slices with strong coffee or a glass of brandy. </span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Calibri; font-size: 12.0pt; mso-ansi-language: EN-US; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "MS 明朝"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: major-latin;"><br />
</span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Calibri; font-size: 12.0pt; mso-ansi-language: EN-US; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "MS 明朝"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: major-latin;">MORE CHRISTMAS RECIPES WITH A TWIST:</span></div><div class="MsoNormal" style="text-align: left;"><br />
</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-HirsoSZfybY/VkXlf3X-9vI/AAAAAAAACi0/5cxO8KPgbpk/s1600/IMG_5514.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://3.bp.blogspot.com/-HirsoSZfybY/VkXlf3X-9vI/AAAAAAAACi0/5cxO8KPgbpk/s320/IMG_5514.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.the-kate-tin.blogspot.co.za/2014/12/gingerbread-train.html" target="_blank">Gingerbread Train</a></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-8KObpfUFQGA/VkXmWjmESQI/AAAAAAAACjE/_1Vztzqjm0E/s1600/Screen%2BShot%2B2013-12-09%2Bat%2B12.16.27%2BPM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="246" src="http://2.bp.blogspot.com/-8KObpfUFQGA/VkXmWjmESQI/AAAAAAAACjE/_1Vztzqjm0E/s320/Screen%2BShot%2B2013-12-09%2Bat%2B12.16.27%2BPM.png" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.the-kate-tin.blogspot.co.za/2013/12/christmas-malva-pudding.html" target="_blank">Christmas Malva Pudding</a></td></tr>
</tbody></table><div style="text-align: left;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-1ahU5ZRW2hE/VkXl_NfkKWI/AAAAAAAACi8/Xt3c4Rvh4bc/s1600/Screen%2BShot%2B2014-12-04%2Bat%2B11.58.18%2BAM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-1ahU5ZRW2hE/VkXl_NfkKWI/AAAAAAAACi8/Xt3c4Rvh4bc/s320/Screen%2BShot%2B2014-12-04%2Bat%2B11.58.18%2BAM.png" width="220" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.the-kate-tin.blogspot.co.za/2014/12/spiced-chocolate-cheesecake-with.html" target="_blank">Spiced Chocolate Cheesecake</a></td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-KjBcQq0dmFM/VkXmxLyPScI/AAAAAAAACjM/J6DMpxDuQlw/s1600/Gingerbread%2Bmacs2.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-KjBcQq0dmFM/VkXmxLyPScI/AAAAAAAACjM/J6DMpxDuQlw/s320/Gingerbread%2Bmacs2.png" width="211" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.the-kate-tin.blogspot.co.za/2014/11/gingerbread-macaron-christmas-tree.html" target="_blank">Gingerbread Macarons</a></td></tr>
</tbody></table><div style="text-align: left;"><br />
</div></div>Katelyn Williamshttp://www.blogger.com/profile/00248851151742713336noreply@blogger.com6tag:blogger.com,1999:blog-853266410945674988.post-32119677027381923272015-11-06T15:38:00.001+02:002016-02-22T17:14:49.748+02:00Easy Passion Fruit Cheesecake Ice Cream {No Churn}<script type="text/javascript">
window.location = "http://www.thekatetin.co.za/no-churn-passion-fruit-cheesecake-ice-cream";
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<div class="separator" style="clear: both; text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><i>If there is ONE ingredient that perfectly sums up the flavour of summer it would be passion fruit right? (side note: we call it granadilla here in South Africa and I'd love to be able to tell you a funny, quirky story as to why we do but frankly the internet let me down on this one!) And if there is ONE dish that perfectly sums up the feeling of summer, it's of course, ice cream. Put them together and you're basically eating a summer holiday! My kinda food.</i></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-h0tMpuTB90k/VhkJxgVnx-I/AAAAAAAACew/EKvhiU-VOtU/s1600/IMG_9610WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-h0tMpuTB90k/VhkJxgVnx-I/AAAAAAAACew/EKvhiU-VOtU/s1600/IMG_9610WEB.jpg" /></a></div><br />
<div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><i>Also, incase you haven't noticed yet, there are TWO desserts in ONE here. Bonus! Cheesecake and ice cream are always a good idea. </i></span></div><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><i>Put them together and you have a damn good idea! </i></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-vLD9aDDRaZ8/VhkJxTtc4cI/AAAAAAAACes/cIZQj2iHj3E/s1600/IMG_9616WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-vLD9aDDRaZ8/VhkJxTtc4cI/AAAAAAAACes/cIZQj2iHj3E/s1600/IMG_9616WEB.jpg" /></a></div><br />
<div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><i>This ice cream is for those days when someone asks you, would you like cheesecake or ice cream? And your answer? Just say 'YES!'</i></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-KI396z2WhJA/VhkJyNZY6xI/AAAAAAAACe4/D1y8o6UIhOk/s1600/IMG_9605%2BWEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-KI396z2WhJA/VhkJyNZY6xI/AAAAAAAACe4/D1y8o6UIhOk/s1600/IMG_9605%2BWEB.jpg" /></a></div><br />
<div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><i>Now if you're not a passion fruit person (are you even human?!) then imagine this frozen creamy cheesecakey goodness swirled with strawberries, or blueberries, </i></span></div><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><i>or mango - no pineapple! </i></span></div><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-wDPcjG8TKfI/VhkJ1bSvfDI/AAAAAAAACfE/UxHeLj8npyM/s1600/IMG_9628WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-wDPcjG8TKfI/VhkJ1bSvfDI/AAAAAAAACfE/UxHeLj8npyM/s1600/IMG_9628WEB.jpg" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><i>I crumbled in my favourite Eet Sum Mores (appropriately named, yet innappropriately spelled) but you could use Oreos or gingersnaps or chocolate chips, throw in some caramel swirl or lemon curd, or crushed up meringue! </i></span></div><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><i><br />
</i></span></div><div style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><i>*sigh* I love my job. </i></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-HMACaL7qrF4/VhkJ2NlqSKI/AAAAAAAACfI/3fWeTb0a7EI/s1600/IMG_9635WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-HMACaL7qrF4/VhkJ2NlqSKI/AAAAAAAACfI/3fWeTb0a7EI/s1600/IMG_9635WEB.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><b style="font-family: 'Trebuchet MS', sans-serif;"><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b style="font-family: 'Trebuchet MS', sans-serif;">No Churn Passion Fruit Cheesecake Ice Cream</b></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">Makes 1L</span></div><!--[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings> </xml><![endif]--> <!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-US</w:LidThemeOther> <w:LidThemeAsian>JA</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:EnableOpenTypeKerning/> <w:DontFlipMirrorIndents/> <w:OverrideTableStyleHps/> <w:UseFELayout/> </w:Compatibility> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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</div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">225g full fat cream cheese<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">1 tin (400g) sweetened condensed milk<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">1 1/2 cups cream, whipped to stiff peaks<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">230g passion fruit pulp<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">5-8 shortbread biscuits, crumbled<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">Beat cream cheese until smooth then add in the condensed milk and mix until creamy. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">Fold in the whipped cream gently and lightly to retain the air. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">Pour a third of the mixture into a freezer-proof container (a metal loaf tin works well), swirl 1/3 of the passion fruit into the mix then crumble over some of the shortbread. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">Repeat with the rest of the mix, swirling and scattering in between each layer. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">Freeze until firm (about 4 hours). To serve, remove from the freezer for 10 minutes then serve scoops with extra passion fruit pulp and crushed shortbread, if desired. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "trebuchet ms" , sans-serif;">TIP: Swop out the passion fruit pulp for any fruit puree of your choice - think mango, pineapple, strawberries or blueberries!</span><span style="font-family: "helvetica"; font-size: 11pt;"><o:p></o:p></span></div><div class="MsoNormal"><br />
</div>Katelyn Williamshttp://www.blogger.com/profile/00248851151742713336noreply@blogger.com4tag:blogger.com,1999:blog-853266410945674988.post-40395946818491264372015-10-27T08:33:00.000+02:002016-02-22T17:16:05.468+02:00Chocolate Mousse Pavlova With Syrupy Cherries<script type="text/javascript">
window.location = "http://www.thekatetin.co.za/black-forest-pavlova";
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<div style="text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;">This right here, is what a Black Forest cake WISHES it could be. </i></div><div style="text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;">Layers of chocolate-swirled meringue with dark chocolate mousse, glossy cherries, soft whipped cream and some chocolate curls thrown in for funzies. Repeat until epic tower of delicious awesomeness is achieved. </i></div><div style="text-align: center;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-N30JtcTpPfA/Vi43ib9a4zI/AAAAAAAACgg/IdGiABO6tZs/s1600/IMG_0645WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-N30JtcTpPfA/Vi43ib9a4zI/AAAAAAAACgg/IdGiABO6tZs/s1600/IMG_0645WEB.jpg" /></a></div><br />
<div style="text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;">I mean, look at it - I'm committing sugar-on-sugar crime and I'm not even sorry!</i></div><div style="text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;"><br />
</i></div><div style="text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;">Which reminds me, quick poll: If I call this gluten-free (which it is) does that make it diet food? </i></div><div style="text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;"><br />
</i></div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-W1NfXuFNJTQ/Vi5Hh6LJMNI/AAAAAAAACg0/JccRo_MyPdA/s1600/IMG_0690WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-W1NfXuFNJTQ/Vi5Hh6LJMNI/AAAAAAAACg0/JccRo_MyPdA/s1600/IMG_0690WEB.jpg" /></a></div><br />
<div style="text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;">Right, so you want to know how to make this epic tower of deliciousness? First, you need to start with the crispy marshmallowy layers of meringue. Have I mentioned how much I LOVE meringue? It's literally food magic. Which, kind of makes me a dessert magician! I'm totally okay with this title by the way (switches tabs and adds it to twitter bio). </i></div><div style="text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;"><br />
</i></div><div style="text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;">So meringue is made out of just two ingredients, which means they need to be GOOD ingredients: free-range eggs, people (yes it costs a bit more but you're voting for a better world with your money) and proper, unrefined sugar. It makes a difference, I promise you. <a href="http://www.naturasugars.co.za/" target="_blank">Natura Sugars</a> makes this beautiful Golden Caster Sugar (swoon over the colour!) which not only dissolves quickly when you're making meringue but also gives a subtle caramel flavour which is just heaven with the dark chocolate. </i></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Ysr-aGNicAs/Vi5HiIhYydI/AAAAAAAACg4/SzVf4YtFTSs/s1600/IMG_0678WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-Ysr-aGNicAs/Vi5HiIhYydI/AAAAAAAACg4/SzVf4YtFTSs/s1600/IMG_0678WEB.jpg" /></a></div><br />
<div style="text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;"><br />
</i></div><div style="text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;">For the chocolate mousse, I've chosen a recipe that uses up all the egg yolks leftover from the meringue because throwing them away just seems like a waste. If you'd like an easier recipe, use my <a href="http://the-kate-tin.blogspot.co.za/2014/02/two-ingredient-chocolate-mousse-with.html" target="_blank">2-ingredient chocolate mousse</a> and if you're feeling super lazy (no judgement here!) simply grab a tub from the shops. </i></div><div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><i style="font-family: 'Trebuchet MS', sans-serif;">The <a href="http://www.naturasugars.co.za/" target="_blank">Natura Golden Caster Sugar</a> is also perfect for the syrupy cherries since it's quick-dissolving (I also sprinkle it over strawberries - yum!). I bought a heap of cherries and plan on preserving them all - they're heavenly spooned over vanilla ice cream or inside these <a href="http://the-kate-tin.blogspot.co.za/2014/03/chocolate-cherry-eclairs.html" target="_blank">Black Forest Eclairs</a>. </i></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-omXTsuqiuMk/Vi5HjHyMynI/AAAAAAAAChA/KktDIwz1das/s1600/IMG_0661WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-omXTsuqiuMk/Vi5HjHyMynI/AAAAAAAAChA/KktDIwz1das/s1600/IMG_0661WEB.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><i>Now, while you decide for who or what you're going to make this showstopper, I'm going to go and be the </i></span><i style="font-family: 'Trebuchet MS', sans-serif;">dessert magician that I am and make this pavlova dissappear! ;)</i></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-d66DgLt2eaQ/Vi43gn1MkSI/AAAAAAAACgY/explQX0zGOk/s1600/IMG_0651WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-d66DgLt2eaQ/Vi43gn1MkSI/AAAAAAAACgY/explQX0zGOk/s1600/IMG_0651WEB.jpg" /></a></div><div style="text-align: center;"><i><br />
</i></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><b>Chocolate Mousse Pavlova with Cherries</b></span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Serves 6-8</span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Pavlova:</span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">4 egg whites</span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">1 cup (250ml) <a href="http://www.naturasugars.co.za/" target="_blank">Natura Golden Caster Sugar</a></span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">1 tbsp cornflour</span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">1 tsp white vinegar</span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">1 tsp vanilla extract</span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">50g dark chocolate, melted</span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Chocolate mousse:</span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">140g good-quality dark chocolate, finely chopped</span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">200ml cream</span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">1 sheet gelatine</span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">4 egg yolks</span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">100g <a href="http://www.naturasugars.co.za/" target="_blank">Natura Golden Caster Sugar</a></span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Syrupy cherries: </span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">1 cup (250ml) <a href="http://www.naturasugars.co.za/" target="_blank">Natura Golden Caster Sugar</a></span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">1 cup water</span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">200g fresh cherries, pitted</span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">200ml cream, whipped, for serving</span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Fresh cherries and chocolate shavings, to decorate</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Preheat the oven to 150 degrees celcius. Line 2 baking sheets with non-stick baking paper and draw 4 x 10-cm circles on the paper to use as a template guideline. </span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Place the egg whites in the bowl of an electric mixer and whisk until stiff peaks form, then gradually add in the caster sugar until completely dissolved. Whisk in the cornflour, vinegar and vanilla. Divide the meringue between the 4 circles and spread into a disc using a palette knife. Drizzle with the chocolate and swirl to create a marble effect. Place in the oven for 1 1/2 - 2 hours or until until crisp but still mallowy in the middle. (If you're not using a thermofam, place a wooden spoon in the oven door to keep it ajar - this will help to dry them out faster). </span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">To make the mousse, heat 75ml of the cream and pour over the chopped chocolate. Allow to stand for a few minutes and then stir until melted and smooth. Set aside. </span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Whip the remaining cream and set aside. </span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Place the gelatine in a bowl of cold water to soften. </span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Whisk the egg yolks and sugar in a glass or metal bowl and place over a pot of gently simmering water. Add the softened gelatine and gently whisk until the egg yolk mixture is hot to the touch (about 60 degrees celcius). Remove from the heat and whisk vigorously (you can use an electric mixer) until light and thick but still lukewarm. </span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Fold the egg yolk mixture into the chocolate along with the whipped cream. Place in the fridge to set for 2-3 hours. </span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">To make the syrupy cherries, place the sugar, water and cherries in a small saucepan and bring to a gentle simmer. Simmer for 20 minutes or until the cherries are softened. Allow to cool or pour into sterilized bottles and seal. </span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Assemble the pavlova by layering the meringue discs with spoonfuls of chocolate mousse, whipped cream and spoonfuls of cherries in syrup. </span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">TIP: To make the golden cherries, mix 1 tsp edible gold dust (available to baking shops) with a few drops of vodka. Use a pastry brush to splatter or paint the cherries and allow the alcohol to evaporate completely until dry. </span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br />
</span></div><div style="text-align: center;"><i style="background-color: white; color: #666666; font-family: 'Josefin Slab'; font-size: 15.4px; line-height: 21.56px; text-align: center;"><span style="font-family: Calibri; font-size: 15.5556px; line-height: 23.3333px; text-align: start;">Disclaimer: This post has been sponsored by <a href="http://www.naturasugars.co.za/" target="_blank">Natura Sugars </a>who produce a </span><span style="font-family: Calibri; font-size: 15.4px; line-height: 21.56px; text-align: start;"><span style="font-size: 15.5556px; line-height: 23.3333px;">range of really special sugars that are unrefined and made according to traditional Mauritian sugar-making techniques. The sugars are non-GM, non-irradiated and unbleached with no preservatives, colourants or syrups added which basically means they are pure, natural and packed with flavour! </span></span></i></div>Katelyn Williamshttp://www.blogger.com/profile/00248851151742713336noreply@blogger.com0tag:blogger.com,1999:blog-853266410945674988.post-25170143444765757192015-10-20T15:00:00.001+02:002016-02-22T17:16:30.393+02:00Homemade Crunchies (Chocolate Honeycomb)<script type="text/javascript">
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><i>Honeycomb was one of the first things I created that made me fall completely in love with baking. It's got that magic - like meringue - where you can make something glorious out of a handful of very basic ingredients. It really comes down to science, but it's still damn cool when you sprinkle bicarbonate of soda into a molten pot of caramel and it fizzes up like a heavenly volcano. (If there are volcanoes in heaven, I'm pretty sure they will ooze bubbly honeycomb...#justsaying)</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><i>There is not a South African alive that doesn't have an affinity for, what we call, crunchies. As a kid, my memory of them is of Friday after-school drives home, eating crunchies while letting the chocolate melt on my fingers so I could lick it off. When I say 'letting the chocolate melt' I mean it was done purposely, because chocolate bars never have time to melt in my hands! </i></span><i style="font-family: 'Trebuchet MS', sans-serif;">We'd buy the crunchies from this glorious little factory shop in George that sold all Cadbury's rejected chocolate bars. Rejected by them and welcomed by me! </i></div><div class="separator" style="clear: both; text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;"><br />
</i></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><i>I've covered my homemade version in dark chocolate because I love how the bitterness balances the sweetness of the honeycomb, but feel free to coat yours in milk or even white chocolate. A sprinkling of sea salt also gives these a deliciously grown-up twist! </i></span><i style="font-family: 'Trebuchet MS', sans-serif;"> My memory of them is not quite the perfectly formed crunchies most would be used to, but I urge you to embrace this because cutting honeycomb into perfect bars? Ain't nobody got time for that! What you will have time for though, is slowly letting the chocolate melt so you can lick it off your fingers! </i></div><div class="separator" style="clear: both; text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;"><br />
</i></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-xky1ZZhAIU4/VhkNYKXx7XI/AAAAAAAACfg/unbWz-dJ5u0/s1600/IMG_8869-WEB.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-xky1ZZhAIU4/VhkNYKXx7XI/AAAAAAAACfg/unbWz-dJ5u0/s1600/IMG_8869-WEB.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">As seen on Food24.com </td></tr>
</tbody></table><br />
<div class="Body"><b><span style="font-family: Trebuchet MS, sans-serif;">Homemade Crunchie Bars<o:p></o:p></span></b></div><div class="Body"><span style="font-family: Trebuchet MS, sans-serif;">Makes 8<o:p></o:p></span></div><div class="Body"><br />
</div><div class="Body"><span style="font-family: Trebuchet MS, sans-serif;">50ml water<o:p></o:p></span></div><div class="Body"><span style="font-family: Trebuchet MS, sans-serif;">190g <a href="http://www.naturasugars.co.za/" target="_blank">Natura Golden Caster Sugar</a><o:p></o:p></span></div><div class="Body"><span style="font-family: Trebuchet MS, sans-serif;">50g <a href="http://www.naturasugars.co.za/" target="_blank">Natura Light Demerara Sugar</a><o:p></o:p></span></div><div class="Body"><span style="font-family: Trebuchet MS, sans-serif;">140g glucose (available from pharmacies or baking shops)<o:p></o:p></span></div><div class="Body"><span style="font-family: Trebuchet MS, sans-serif;">60g honey<o:p></o:p></span></div><div class="Body"><span style="font-family: Trebuchet MS, sans-serif;">10g bicarbonate of soda<o:p></o:p></span></div><div class="Body"><span style="font-family: Trebuchet MS, sans-serif;">500g dark chocolate, melted (for coating)<o:p></o:p></span></div><div class="Body"><br />
</div><div class="Body"><span style="font-family: Trebuchet MS, sans-serif;">Grease and line a 20cm-square baking tin with non-stick baking paper.<o:p></o:p></span></div><div class="Body"><span style="font-family: Trebuchet MS, sans-serif;">In a medium pot, over low heat, combine the water, sugars, glucose and honey until completely dissolved. Turn the heat up and simmer until the syrup reaches 144<span style="mso-ascii-font-family: "Arial Unicode MS"; mso-hansi-font-family: Helvetica;">°</span>C*<o:p></o:p></span></div><div class="Body"><span style="font-family: Trebuchet MS, sans-serif;">Remove from the heat and, working quickly, add the bicarbonate of soda all at once. Whisk until the honeycomb foams up then immediately pour it into the prepared baking tin. <o:p></o:p></span></div><div class="Body"><span style="font-family: Trebuchet MS, sans-serif;">Allow to cool on a wire rack. <o:p></o:p></span></div><div class="Body"><span style="font-family: Trebuchet MS, sans-serif;">Once completely cold, use a sharp serrated knife to cut the honeycomb into bars. <o:p></o:p></span></div><div class="Body"><span style="font-family: Trebuchet MS, sans-serif;">Dip the bars in the chocolate (you can also use a pastry brush to paint the chocolate on) and allow to set on a sheet of baking paper. <o:p></o:p></span></div><div class="Body"><span style="font-family: Trebuchet MS, sans-serif;">It is very important to store honeycomb in an air-tight container to avoid it becoming sticky. If you have silica gel sachets saved from shoes or handbags, place one of them in the bottom of the container to help absorb humidity. <o:p></o:p></span></div><div class="Body"><br />
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<div class="Body"><span style="font-family: Trebuchet MS, sans-serif;">*if you don<span style="mso-ascii-font-family: "Arial Unicode MS"; mso-hansi-font-family: Helvetica;">’</span>t have a sugar thermometer, simply drop the syrup into a small cup of tap water. It is ready when it forms a hard ball almost immediately. </span><o:p></o:p></div>Katelyn Williamshttp://www.blogger.com/profile/00248851151742713336noreply@blogger.com10tag:blogger.com,1999:blog-853266410945674988.post-38709552682422433712015-10-15T09:00:00.000+02:002016-02-22T17:17:09.772+02:00Halloween Poison Toffee Apple Cake with Caramel Peanut Brittle Buttercream and Snow White Apples<script type="text/javascript">
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<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><i>Halloween isn't really a big deal here in South Africa, I mean there are a few spooky decorations and the odd ghost-shaped sweet in the supermarkets but definitely not as big of a deal as it is in America. BUT let me just warn you, 'cos it seems to gradually becoming a thing. Last year? Kids came trick or treating at my door and I had NOTHING to give them! The horror! And before you go and say I was tricking them - how could THE biggest dessert-o-holic NOT have sweets in her house, let me just say that it's because I'm an all or nothing kind of gal. Meaning, I eat them all so there's nothing left.</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><i>But I digress. This year the lovely folks over at Food & Home Entertaining Magazine asked me and my ridiculously talented sister to do a little something for Halloween. Scary tales was the brief - the spooky side of fairy tales (which frankly are bloody terrifying). This cake is an evil (but delicious) spin on Snow White and the poison apple; layers of spiced apple cake, toffee buttercream, peanut brittle and some snow white apples on top. Sugar, sugar and more sugar - basically, if the poison apple hadn't done the job, this cake certainly would've!</i></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ik8QLtPw9bE/VitKqGKOnSI/AAAAAAAACgE/aSjrk1-yJeM/s1600/Apple_Cake_002WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ik8QLtPw9bE/VitKqGKOnSI/AAAAAAAACgE/aSjrk1-yJeM/s1600/Apple_Cake_002WEB.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="text-align: left;"><span style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><b>Halloween Poison Toffee Apple Cake with Caramel Peanut Brittle Buttercream and Snow White Apples</b></span></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">Serves 8-10 </span></div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">210g salted butter, softened<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">270g <a href="http://www.naturasugars.co.za/" target="_blank">Natura Dark Demerara sugar</a><o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">3 eggs<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">1 tsp (5ml) vanilla extract<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">200g self-raising flour, sifted<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">½ tsp (2.5ml) bicarbonate of soda<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">1 tbsp (15ml) cinnamon<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">½ tsp (2.5ml) nutmeg<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">80ml (1/3 cup) milk<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">145g finely grated Golden Delicious apples, squeezed well<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">75g flaked almonds, toasted<b><o:p></o:p></b></span></div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">TOFFEE BUTTERCREAM<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">240g Natura Light Demerara Sugar<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">250ml (1 cup) water<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">360ml (1 ½ cups) cream<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">250g salted butter, softened<span style="mso-bidi-font-weight: bold;"><o:p></o:p></span></span></div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">SNOW WHITE APPLES<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">8 small lunchbox apples<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">8 wooden skewers or clean sticks<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">200g white chocolate, chopped<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Peanut brittle, crushed, to garnish<b><o:p></o:p></b></span></div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Preheat the oven to 180C (conventional) and grease and line 3 x 20cm sandwich cake tins.<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Cream the butter and sugar until very light and fluffy (about 8-10 minutes).<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Add the eggs one at a time, beating well in between each addition.<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Beat in the vanilla.<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Combine the flour, bicarbonate of soda and spices and stir into the cake batter alternating with the milk.<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Stir in the squeezed apple and flaked almonds then divide between the 3 tins and bake for about 40 minutes or until a skewer inserted into the middle of the cakes, comes out clean.<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Allow the cakes to cool, upside down, completely then remove from the tin.<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">To make the buttercream, place the sugar and water in a pan and heat gently until the sugar is dissolved.<span style="mso-spacerun: yes;"> </span>Bring to the boil and simmer, without stirring, until the mixture begins caramelizing. <o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Once the syrup reaches a dark toffee-colour (137 degrees celcius on a sugar thermometer), pour in the cream and swirl to combine. <o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Allow to cool completely and divide the mixture in half. <o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Cream the butter until very white and fluffy (about 8-10 minutes) then add one half of the toffee sauce and whip to combine – the buttercream should be very light and fluffy.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">To assemble, slice each cake in half to create 4 layers. <o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Sandwich the layers together with the buttercream, sprinkling a little of the peanut brittle in between each layer, then cover the top and sides with the remaining buttercream. <o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">To make the snow white apples, insert the sticks into the apples then set aside. <o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Melt the white chocolate gently over a double boiler then dip each apple into the chocolate. Allow to drip thoroughly before placing on a lined baking sheet to set completely. <o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Place the apples on top of the cake then drizzle with the rest of the toffee sauce, to serve. <o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><br />
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</style> <![endif]--> <!--StartFragment--> <!--EndFragment--></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">TIP: If the buttercream gets stiff while assembling the cake, simply whip again until fluffy.</span></div></div>Katelyn Williamshttp://www.blogger.com/profile/00248851151742713336noreply@blogger.com4tag:blogger.com,1999:blog-853266410945674988.post-29761845176877842812015-10-10T13:32:00.001+02:002016-02-22T17:17:28.805+02:00No-Churn Amarula Ice Cream Cake with Malted Chocolate Balls<script type="text/javascript">
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Maltesers, Whispers, Whoppers - malted chocolate puff balls have many names, but I have a special place for the ones we call Chuckles here in South Africa. Mainly because the 40g suggested portion size Woolies has placed on the packet makes me LOL. Do you know how much 40g is?! Not enough. </span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-aeak6NhcQD8/VgUO8lL8VrI/AAAAAAAACZM/c9OucFBekMo/s1600/IMG_9944WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-aeak6NhcQD8/VgUO8lL8VrI/AAAAAAAACZM/c9OucFBekMo/s1600/IMG_9944WEB.jpg" /></a></div><div style="text-align: center;"><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i>This no-churn ice cream is AMAZING - what's not to love about it? </i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i>It's got condensed milk - YES, Amarula - YES! Chocolate sauce - Yes! </i></span><br />
<i style="font-family: 'Trebuchet MS', sans-serif;">Chuckles - A million times yes! </i></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-BW4_g8OJoJk/VgUO9EpsA1I/AAAAAAAACZY/EbAU12Mae3k/s1600/IMG_9957WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-BW4_g8OJoJk/VgUO9EpsA1I/AAAAAAAACZY/EbAU12Mae3k/s1600/IMG_9957WEB.jpg" /></a></div><br />
<div style="text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;">The most difficult part of making this cake is chopping the malty chocolate balls in half. Warning: they do NOT like being chopped - I had quite a few runners who tried to escape the wrath of my knife. They of course didn't escape the wrath of being eaten though! Mwahaha. </i></div><div style="text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;"><br />
</i></div><div style="text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;">Note: I give an amount of malty chocolate balls in the ingredient list, but of course, you need to buy double - if you need to know why, then we can't be friends.</i></div><div style="text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;"><br />
</i></div><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><i>You may also leave out the Amarula; I would replace it with some Milo or hot chocolate powder (Nesquik!) dissolved in a bit of milk. I poured my ice cream mix into a fancy silicone bundt mould, but let's be honest here, no one will actually care what it looks like once they taste it because all you REALLY need is a spoon!</i></span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-jClJDZs8oF0/VgUO-bl2ghI/AAAAAAAACZk/BED0qxRfgk8/s1600/IMG_9983WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-jClJDZs8oF0/VgUO-bl2ghI/AAAAAAAACZk/BED0qxRfgk8/s1600/IMG_9983WEB.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><b>No-Churn Amarula Ice Cream Cake with Malted Chocolate Balls</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Serves 6-8</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">600ml fresh cream</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">60ml (1/4 cup) Amarula (optional: use Milo or Hot Chocolate mixed in 60ml milk)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 (400g) tin condensed milk</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">1 tsp vanilla extract</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">100g dark chocolate, melted and cooled</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">100g malted chocolate puffs, halved plus extra to decorate </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Amarula Chocolate Sauce</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">55g dark chocolate, chopped</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">60ml cream</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">2 tbsp honey</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">2 tbsp Amarula</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">1 tsp vanilla extract</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Whip the cream until stiff peaks then add the Amarula and whip until combined.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Fold the condensed milk, vanilla and chocolate into the whipped cream. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Pour into a lined cake tin or silicone mould, sprinkling in the halved chocolate malt puffs as you go. Freeze for 4-5 hours (or overnight) until firm. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">To make the sauce, place all the ingredients in a jug and microwave until melted and smooth. Allow to cool slightly. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Unmould the ice ceam cake by briefly dipping into water and unmould it onto a chilled plate. Serve drizzled with the sauce and sprinkled with the malt puffs. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">MORE FROZEN DELICIOUS THINGS:</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><a href="http://the-kate-tin.blogspot.co.za/2014/11/neopolitan-ice-cream-cake.html" target="_blank">Neapolitan Ice Cream Cake</a> </span></div><div class="separator" style="clear: both; text-align: left;"><a href="http://2.bp.blogspot.com/-5bKCsifrcCc/Vhj2GtrPg4I/AAAAAAAACbo/feA8b77_KHw/s1600/Neopolitan%2BIce%2BCream%2BCake2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-5bKCsifrcCc/Vhj2GtrPg4I/AAAAAAAACbo/feA8b77_KHw/s320/Neopolitan%2BIce%2BCream%2BCake2.jpg" width="219" /></a><span style="font-family: Trebuchet MS, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><a href="http://the-kate-tin.blogspot.co.za/2013/02/double-desserts-peppermint-crisp-tart.html" style="font-family: 'Trebuchet MS', sans-serif;" target="_blank">Peppermint Crisp Ice Cream Sandwiches</a></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #0000ee; font-family: Trebuchet MS, sans-serif;"><u><br />
</u></span><a href="http://the-kate-tin.blogspot.co.za/2013/02/double-desserts-peppermint-crisp-tart.html" style="font-family: 'Trebuchet MS', sans-serif;" target="_blank"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-b6SzYhatt1c/Vhj3OoVM9wI/AAAAAAAACb8/H_MN2fcqCMY/s1600/Screen%2BShot%2B2015-10-10%2Bat%2B1.32.34%2BPM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-b6SzYhatt1c/Vhj3OoVM9wI/AAAAAAAACb8/H_MN2fcqCMY/s320/Screen%2BShot%2B2015-10-10%2Bat%2B1.32.34%2BPM.png" width="304" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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<div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br />
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</div>Katelyn Williamshttp://www.blogger.com/profile/00248851151742713336noreply@blogger.com2tag:blogger.com,1999:blog-853266410945674988.post-39096768616806660472015-09-30T14:02:00.002+02:002016-02-22T17:17:55.814+02:00Demerara Toffee Fudge Bars with White Chocolate and Sea salt<script type="text/javascript">
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<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><div class="p1"><span class="s1"><span style="font-family: Trebuchet MS, sans-serif;"><i>Should I even bother typing an intro to this? I mean, with a title like that, I know you’re already thinking ‘Get in mah belleh!!!’ and working out how you can get to the shops and back in the quickest amount of time. I’m thinking it too. ‘Cos I know how flipping amazing these are!</i></span></span><br />
<span class="s1"><span style="font-family: Trebuchet MS, sans-serif;"><i><br />
</i></span></span> <span class="s1"><a href="http://4.bp.blogspot.com/-9sG5PmVSE0o/Vgk9gZ1NvWI/AAAAAAAACa4/IXBLAnPDL8Q/s1600/IMG_9868WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-9sG5PmVSE0o/Vgk9gZ1NvWI/AAAAAAAACa4/IXBLAnPDL8Q/s640/IMG_9868WEB.jpg" width="426" /></a></span></div><div class="p2"><br />
<i style="font-family: 'Trebuchet MS', sans-serif;">For those of you still reading, let me break it down for you: cocoa shortbread, slapped with a thick layer of fudge, slathered with white chocolate and sprinkled with salt flakes. Jip, that’s fat on top of sugar, on top of butter (somewhere a dietician just quit her job cos she discovered what I do for a living… awkward!). BUT the key here is that it’s not just any sugar - it’s scrummalicious sugar (there are just too few food adjectives out there okay - inventing my own starting now).</i><br />
<br />
<a href="http://4.bp.blogspot.com/-Yoey1rOzWw8/Vgk9VLkweQI/AAAAAAAACag/iRaAKblq4o8/s1600/IMG_9812WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-Yoey1rOzWw8/Vgk9VLkweQI/AAAAAAAACag/iRaAKblq4o8/s640/IMG_9812WEB.jpg" width="640" /></a></div><div class="p2"><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="s1"><span style="font-family: Trebuchet MS, sans-serif;"><i>I’ve used the crunchy caramelly Natura Demerara sugars for the job (Demerara sugars is</i></span></span><span style="font-family: Trebuchet MS, sans-serif;"><i> crystallized from the first press of sugarcane juice)</i></span><i style="font-family: 'Trebuchet MS', sans-serif;">. The Light Demerara is perfect for shortbread - the texture is fine (like wiggling your toes in beach sand!) so it dissolves while baking but still adds flavour. The Dark Demerara has gorgeous amber crystals (so pretty I used them as decoration on top of the white chocolate) which are perfect </i></div><div class="separator" style="clear: both; text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;">for making a kick-ass caramel fudge. I’ve realised that sugar is so much more than </i></div><div class="separator" style="clear: both; text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;">just adding sweetness and using proper unrefined sugar will add heaps of </i></div><div class="separator" style="clear: both; text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;">f</i><i style="font-family: 'Trebuchet MS', sans-serif;">lavour to your baking!</i></div><br />
<a href="http://1.bp.blogspot.com/-DU0Ced6qvwE/Vgk9JLfzIbI/AAAAAAAACaE/dz9padM9I8I/s1600/IMG_9780WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-DU0Ced6qvwE/Vgk9JLfzIbI/AAAAAAAACaE/dz9padM9I8I/s640/IMG_9780WEB.jpg" width="516" /></a><br />
<br />
<div class="p1"><span class="s1"><span style="font-family: Trebuchet MS, sans-serif;"><i>In my opinion, the best part, is the sexy off-cuts! I pretty much spent the entire morning munching on them while shooting - don’t think for a second they made it back into any sort of storage container (what is this ‘storage container’ you speak of? What is it used for?!). </i></span></span></div><div class="p1"><span class="s1"><span style="font-family: Trebuchet MS, sans-serif;"><i>Well, now my camera is covered in fudge… Wait, my camera is covered in fudge!</i></span></span></div><br />
</div><div class="p1"><span class="s1"><span style="font-family: Trebuchet MS, sans-serif;"><i>Now, go bake yourself happy while I contemplate whether licking my camera is socially acceptable…</i></span></span><br />
<span class="s1"><span style="font-family: Trebuchet MS, sans-serif;"><i><br />
</i></span></span> <span class="s1"><span style="font-family: Trebuchet MS, sans-serif;"><i>P.S. This is what was left of the batch:</i></span></span></div><div class="p1"><span class="s1"><span style="font-family: Trebuchet MS, sans-serif;"><i><br />
</i></span></span></div><div class="p1"><span class="s1"><a href="http://3.bp.blogspot.com/-19zFN_pMark/Vgk9UzeDUNI/AAAAAAAACac/48sEUMJZXrU/s1600/IMG_9790WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-19zFN_pMark/Vgk9UzeDUNI/AAAAAAAACac/48sEUMJZXrU/s640/IMG_9790WEB.jpg" width="546" /></a></span><br />
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<div class="p1" style="text-align: left;"><span class="s1"><span style="text-align: center;"><b><span style="font-family: Arial, Helvetica, sans-serif;">Demerara Fudge Bars with White Chocolate and Sea salt</span></b></span></span></div><div class="p1" style="text-align: left;"><span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">Makes 16-20</span></span></div><div class="p1" style="text-align: left;"><span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div class="p1" style="text-align: left;"><span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">Shortbread base</span></span></div><div class="p1" style="text-align: left;"><span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">150g cake flour</span></span></div><div class="p1" style="text-align: left;"><span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">30g cocoa powder</span></span></div><div class="p1" style="text-align: left;"><span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">130g butter, cut into blocks</span></span></div><div class="p1" style="text-align: left;"><span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">60g <a href="http://www.naturasugars.co.za/" target="_blank">Natura Light Demerara Sugar</a></span></span></div><div class="p2" style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="s1"></span><br />
</span></div><div class="p1" style="text-align: left;"><span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">Demerara Filling</span></span></div><div class="p1" style="text-align: left;"><span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">130g milk powder (full-fat if possible)</span></span></div><div class="p1" style="text-align: left;"><span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">150g Light Demerara Sugar</span></span></div><div class="p1" style="text-align: left;"><span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">210g salted butter</span></span></div><div class="p1" style="text-align: left;"><span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">100g <a href="http://www.naturasugars.co.za/" target="_blank">Natura Dark Demerara Sugar</a></span></span></div><div class="p1" style="text-align: left;"><span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">160ml boiling water</span></span></div><div class="p3" style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="s1"></span><br />
</span></div><div class="p1" style="text-align: left;"><span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">Topping</span></span></div><div class="p1" style="text-align: left;"><span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">200g white chocolate, melted</span></span></div><div class="p1" style="text-align: left;"><span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">Sea salt flakes</span></span></div><div class="p1" style="text-align: left;"><span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">Dark Demerara Sugar, for sprinkling</span></span></div><div class="p2" style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="s1"></span><br />
</span></div><div class="p1" style="text-align: left;"><span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">Grease and line a 20 x 20cm baking tray with baking paper. </span></span></div><div class="p1" style="text-align: left;"><span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 180 degrees celsius (160 if you’re using a fan-forced oven).</span></span></div><div class="p1" style="text-align: left;"><span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">Combine the flour, cocoa, sugar and butter in a mixer fitted with a paddle attachment and mix until it forms a soft dough. Alternately, get your fingers dirty and rub all the ingredients together until well combined. </span></span></div><div class="p1" style="text-align: left;"><span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">Press the dough into the prepared baking tin and prick the base with a fork. </span></span></div><div class="p1" style="text-align: left;"><span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">Bake for 20 minutes or until golden. Allow to cool completely. </span></span></div><div class="p1" style="text-align: left;"><span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">To make the Demerara fudge layer, place all the ingredients in a blender and blend for 1-2 minutes or until smooth and combined. Pour into a saucepan and stir continuously over a low heat until all the sugar has dissolved. </span></span></div><div class="p1" style="text-align: left;"><span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">Bring to the boil and cook until the mixture turns golden brown and reaches soft ball stage (118C on a sugar thermometer). To test if it’s ready, drop a small amount into a small cup filled with tap water, it should form a soft, pliable ball. Remove from the heat and immediately pour over the shortbread. Allow to cool completely. </span></span></div><br />
<div class="p1" style="text-align: left;"><span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">Spread the melted white chocolate over the top of the toffee then sprinkle with a little sea salt and the Demerara sugar. Allow to set then cut into bars using a hot knife. </span></span></div><br />
<i><span style="background-color: white; color: #666666; font-family: Calibri; font-size: 15.5556px; line-height: 23.3333px; text-align: start;">Disclaimer: This post has been sponsored by <a href="http://www.naturasugars.co.za/" style="color: #888888; text-decoration: none;" target="_blank">Natura Sugars</a> who produce a </span><span style="background-color: white; color: #666666; font-family: Calibri; font-size: 15.4px; line-height: 21.56px; text-align: start;"><span style="font-size: 15.5556px; line-height: 23.3333px;">range of really special sugars that are unrefined and made according to traditional Mauritian sugar-making techniques. The sugars are non-GM, non-irradiated and unbleached with no preservatives, colourants or syrups added which basically means they are pure, natural and packed with flavour! </span></span></i><br />
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</div></div>Katelyn Williamshttp://www.blogger.com/profile/00248851151742713336noreply@blogger.com7tag:blogger.com,1999:blog-853266410945674988.post-33326044357325079962015-09-18T12:59:00.000+02:002015-09-18T13:31:05.417+02:00Heritage Almond Cake<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><i> I don't know much about my great grandmother, Beatrice Versfeld except that her and my great grandfather, Alexander lived and farmed on the now wine-growing estate of Groote Post in Darling. It's where my grandfather and my mother also grew up. Judging from my genes, I've always thought it safe to assume that she was an excellent baker. 'Cos, well all the woman (on my mom's side of the family) are! Well, that was an assumption until I found the Cape's very first cookbook written by Hildegonda Duckitt amongst my Great Aunt's things the other day. </i></span></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-v42_RjTPZoQ/Vfvfc_4z_vI/AAAAAAAACWQ/RTGgWYlGsyY/s1600/IMG_9718WEB.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="524" src="http://2.bp.blogspot.com/-v42_RjTPZoQ/Vfvfc_4z_vI/AAAAAAAACWQ/RTGgWYlGsyY/s640/IMG_9718WEB.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You'll notice that, for a cookbook, it is suspiciously spotless - mainly because it came from my dad's side of the family ;)</td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>The author, Hildegonda Duckitt also grew up on Groote Post (with my great grandmother) and is credited as being the first collector of typically South African recipes - Dutch, English, German, East Indian and Malay - which she started collecting in her teen years from servants and then later from the high society groups in which she moved. Basically, this book contains the who's-who of excellent bakers and cooks from the 1850's. And guess who I found... On the very first page in the 'cakes' chapter too!</i></span></div>
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<a href="http://2.bp.blogspot.com/-kVdzGWRlpXQ/VfvfZlIIpKI/AAAAAAAACV4/G1Oo1GYdYIA/s1600/IMG_9717WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="530" src="http://2.bp.blogspot.com/-kVdzGWRlpXQ/VfvfZlIIpKI/AAAAAAAACV4/G1Oo1GYdYIA/s640/IMG_9717WEB.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Turns out my great grandmother's almond cake was legendary in the Cape. Not just legendary, but Hildagonda penned a 'very good' next to it too. </i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Now, these recipes are so old that most of them indicate cooking on an open fire and there are a few that use a 'plateful' of flour as a measurement! (The ex-pastry chef in me gasps in horror!)</i></span></div>
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<a href="http://2.bp.blogspot.com/-qQjGYcZhEkc/VfvfZr_wXRI/AAAAAAAACV8/FyTCtcpZf2I/s1600/IMG_9710WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="468" src="http://2.bp.blogspot.com/-qQjGYcZhEkc/VfvfZr_wXRI/AAAAAAAACV8/FyTCtcpZf2I/s640/IMG_9710WEB.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Mrs Versfeld's Old Dutch Almond Cake calls for one pound of loaf sugar - don't worry, I also asked what the heck is loaf sugar?! Turns out in the 19th century, sugar was sold in cones called 'sugar loaves' to ensure it's quality and weight, as it was such an expensive ingredient. To use it, you'd need sugar nips (tongs) to break off lumps which were then ground down to a finer consistency. </i></span></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-f5Lim3BnXhQ/VfvorNkYnyI/AAAAAAAACWg/OkYhQcoBFnM/s1600/d727dfaaa8e8ebe9895ab1590d4f3b83.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-f5Lim3BnXhQ/VfvorNkYnyI/AAAAAAAACWg/OkYhQcoBFnM/s400/d727dfaaa8e8ebe9895ab1590d4f3b83.jpg" width="272" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Can you imagine grinding sugar like this for any of my recipes? <br />
You'd be in the kitchen for days!</td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Great Granny Beatrice would turn in her grave if she saw how much of this 'expensive' sugar I use each week but I don't think she'd mind that I added my own touches to her beloved recipe. A few inky raspberries, a touch of lemon zest and a sprinkling of flaked almonds was it. This cake is light but moist and gets even better after a few days. </i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>The method is seriously on the vague side - something I noticed to be a trend in this book. The assumption in those times was that <u>everyone</u> could bake, so most instructions are only 3-4 sentences long. This cake, for instance, doesn't even explain that you need to whip the egg whites... Because, I mean, duh! </i></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Do you have any treasured family recipes? Why not dig them up and bake something truly special (rather than braaing - bleh) this Heritage Day 24 September. </i></span></div>
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<a href="http://3.bp.blogspot.com/-T0UeA5iGPFw/VfvfZmtA9XI/AAAAAAAACWA/tQt_hkQ-kpA/s1600/IMG_9714WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="502" src="http://3.bp.blogspot.com/-T0UeA5iGPFw/VfvfZmtA9XI/AAAAAAAACWA/tQt_hkQ-kpA/s640/IMG_9714WEB.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Great Granny Beatrice's Almond Cake</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Serves 8-10</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">50g flaked almonds</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">5 large eggs</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">250g <a href="http://www.naturasugars.co.za/" target="_blank">Natura Golden caster sugar</a></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 tsp vanilla extract</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">250g ground almonds</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">80ml (1/3 cup) crushed plain biscuits (about 6 biscuits) - I used Marie Biscuits</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">zest of 1 lemon</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup frozen raspberries (optional), dusted in flour</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Natura icing sugar, for dusting</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Line a 18-20cm springform cake tin with baking paper then sprinkle half the almonds on the bottom. Preheat the oven to 180 degrees celcius (160 degrees for a fan-forced oven).</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Whip the egg yolks with 200g of the sugar and the vanilla with an electric or stand mixer until very pale, thick and light. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">In a clean, seperate bowl, whip the egg whites until soft peak stage, then gradually add the remaining 50g of sugar until thick and glossy. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Combine the ground almonds, biscuits, and lemon zest and fold into the whipped egg yolks alternately with the whipped egg whites. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Spoon the batter into the prepared cake tin then press the flour-dusted raspberries into the batter. Sprinkle with the remaining flaked almonds over the top and bake in the preheated oven for an hour and a half until a skewer inserted into the middle comes out clean. Allow to cool completely before unmoulding. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Serve with a dollop of softly whipped cream and a dusting of icing sugar. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">MORE OF MY OLD FAMILY RECIPES:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://the-kate-tin.blogspot.co.za/2015/07/1954-sticky-toffee-date-pudding.html" target="_blank">1954 Sticky Toffee Pudding</a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://the-kate-tin.blogspot.co.za/2014/08/great-aunty-mays-romany-creams.html" target="_blank">Homemade Romany Creams</a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><u><a href="http://the-kate-tin.blogspot.co.za/2015/02/my-family-milk-tart.html" target="_blank">My Family Milktart</a></u></span></div>
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Katelyn Williamshttp://www.blogger.com/profile/00248851151742713336noreply@blogger.com0tag:blogger.com,1999:blog-853266410945674988.post-40964971911243866112015-08-27T10:59:00.000+02:002015-09-15T15:40:49.761+02:00Muscovado Drizzle Cake with Pecan Nuts and Cream Cheese Frosting<div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><i>I thought it was about time for another epic cake. There have been a few, <a href="http://the-kate-tin.blogspot.com/2014/11/neopolitan-ice-cream-cake.html" target="_blank">this one</a>, oooh and <a href="http://the-kate-tin.blogspot.com/2015/01/salted-caramel-coma-cake.html" target="_blank">this one</a>, and <a href="http://the-kate-tin.blogspot.com/2014/09/caramel-peppermint-crisp-cake.html" target="_blank">definitely this one</a>! </i></span><br />
<i style="font-family: 'Trebuchet MS', sans-serif;"><br />
</i> <i style="font-family: 'Trebuchet MS', sans-serif;">If I could, I would just create OMG cakes all day long, but then they wouldn't be special, right? And boy is this one special. See how many words are in the title? Life tip: when you see a cake with THAT many delicious things in it's name, you know it's going to be gooooooood. Just look at it... *moment of silence, please*</i></div><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><i><br />
</i></span> <a href="http://3.bp.blogspot.com/-jFDQ1yyvbC8/Vds_YajqIxI/AAAAAAAACUE/7jAXt3eXm_s/s1600/IMG_8518WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-jFDQ1yyvbC8/Vds_YajqIxI/AAAAAAAACUE/7jAXt3eXm_s/s1600/IMG_8518WEB.jpg" /></a><br />
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</i> <i style="font-family: 'Trebuchet MS', sans-serif;">A cake this beautiful always has a muse and my muse for this one was real, proper Muscovado sugar. </i></div><div class="separator" style="clear: both; text-align: center;"></div><div style="-webkit-text-stroke-width: 0px; color: black; font-family: Times; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0px; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;"></div><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-1_drS57dz60/Vds9MQ9HAKI/AAAAAAAACTw/XvvVYazBg9A/s1600/IMG_8607WEB.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-1_drS57dz60/Vds9MQ9HAKI/AAAAAAAACTw/XvvVYazBg9A/s1600/IMG_8607WEB.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px; padding-top: 4px; text-align: center;">Dark Muscovado sugar has a more intense molasses flavour than it's Light counterpart</td></tr>
</tbody></table><div style="text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;">I've only recently discovered the world of <b>proper unrefined </b>sugar. Until now, I've kind of just thought that sugar is well, sugar; although it comes in different forms which can alter the <u>texture</u> of baked goodies it really just adds sweetness, not flavour. </i></div><div style="text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;">That was until I spotted a new </i><i style="font-family: 'Trebuchet MS', sans-serif;">Dark Muscovado sugar made in Mauritius by a brand called Natura Sugars.</i><i style="font-family: 'Trebuchet MS', sans-serif;"> I brought it home, and ended up eating it straight out the bag, with a spoon. </i><i style="font-family: 'Trebuchet MS', sans-serif;">It is THAT good. Rich, dark, complex and dusky. </i></div><div style="text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;"><br />
</i></div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-Jxyrnr5PrtM/Vds8FOudWlI/AAAAAAAACTM/1-17uGVPc4U/s1600/SugarTypes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="494" src="http://2.bp.blogspot.com/-Jxyrnr5PrtM/Vds8FOudWlI/AAAAAAAACTM/1-17uGVPc4U/s640/SugarTypes.jpg" width="640" /></a></div><div style="text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;"><br />
</i></div><div style="text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;">Remember when you discovered proper dark chocolate for the first time? This is like that. The real friggin' deal. A total game-changer.</i></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-aPCxiJbWGgs/Vds_YQXCT8I/AAAAAAAACUQ/FX5GyoOorQU/s1600/IMG_8536WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-aPCxiJbWGgs/Vds_YQXCT8I/AAAAAAAACUQ/FX5GyoOorQU/s1600/IMG_8536WEB.jpg" /></a></div><br />
<div style="text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;">My general motto in life, is that if something tastes good on a spoon, it automatically tastes good in anything else. And this cake once again, proves my hypothesis (woah big word alert). The sugar takes it to a whole different level. </i><br />
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</i> <i style="font-family: 'Trebuchet MS', sans-serif;">FYI 'Muscovado' means 'unrefined' in Spanish - although in Spanish they say 'Mascabado' - and Muscovado sugar was first crafted in Latin America several centuries ago. </i><br />
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</i></div><div style="text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;"> </i><i style="font-family: 'Trebuchet MS', sans-serif;">So, with my muse selected, I set out to create a cake to show off all the complex flavours of dark and light Muscovado sugar. Spices. Pecan nuts. Butter (always butter). A bit of cream cheese - okay, a lot of cream cheese, and, of course, there had to be a Muscovado glaze; drippy cake glazes are, like, so in right now. </i></div><div style="text-align: center;"><i style="font-family: 'Trebuchet MS', sans-serif;"><br />
</i></div><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><i>Sorry, but it's hard to care about cake decorating trends when you know the cake is so delicious it's not going to last long enough to be Instagrammed! ;) </i></span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-o9nfDsz7AAU/Vds_YVIC4KI/AAAAAAAACUI/aoXf8TTkUCw/s1600/IMG_8566WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-o9nfDsz7AAU/Vds_YVIC4KI/AAAAAAAACUI/aoXf8TTkUCw/s1600/IMG_8566WEB.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><b style="font-family: 'Trebuchet MS', sans-serif;"><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b style="font-family: 'Trebuchet MS', sans-serif;">Muscovado Cake with Pecans, Cream Cheese Frosting and Muscovado Glaze</b></div><div><div class="p2"><span style="font-family: Trebuchet MS, sans-serif;"><span class="s1"></span>Serves 8-10</span></div><div class="p2"><br />
</div><div class="p1"><span class="s1"><span style="font-family: Trebuchet MS, sans-serif;">4 large eggs</span></span></div><div class="p1"><span class="s1"><span style="font-family: Trebuchet MS, sans-serif;">220g <a href="http://www.naturasugars.co.za/" target="_blank">Natura Light Muscovado sugar</a></span></span></div><div class="p1"><span class="s1"><span style="font-family: Trebuchet MS, sans-serif;">120ml buttermilk</span></span></div><div class="p1"><span class="s1"><span style="font-family: Trebuchet MS, sans-serif;">120g butter, melted</span></span></div><div class="p1"><span class="s1"><span style="font-family: Trebuchet MS, sans-serif;">1 tsp vanilla extract</span></span></div><div class="p1"><span class="s1"><span style="font-family: Trebuchet MS, sans-serif;">280g cake flour</span></span></div><div class="p1"><span class="s1"><span style="font-family: Trebuchet MS, sans-serif;">1 1/2 tsp baking powder</span></span></div><div class="p1"><span class="s1"><span style="font-family: Trebuchet MS, sans-serif;">1 tsp bicarbonate of soda</span></span></div><div class="p1"><span class="s1"><span style="font-family: Trebuchet MS, sans-serif;">1 tsp ground cinnamon </span></span></div><div class="p1"><span class="s1"><span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp ground allspice</span></span></div><div class="p1"><span class="s1"><span style="font-family: Trebuchet MS, sans-serif;">1 tsp salt</span></span></div><div class="p1"><span class="s1"><span style="font-family: 'Trebuchet MS', sans-serif;">100g pecan nuts, finely chopped</span></span></div><div class="p2"><span style="font-family: Trebuchet MS, sans-serif;"><span class="s1"></span><br />
</span></div><div class="p1"><span class="s2"><span style="font-family: Trebuchet MS, sans-serif;"><u>Cream Cheese Frosting</u></span></span></div><div class="p1"><span class="s1"><span style="font-family: Trebuchet MS, sans-serif;">50g <a href="http://www.naturasugars.co.za/" target="_blank">Natura Dark Muscovado sugar</a></span></span></div><div class="p1"><span class="s1"><span style="font-family: Trebuchet MS, sans-serif;">500g <a href="http://www.naturasugars.co.za/" target="_blank">Natura Demerara Icing Sugar</a>, sifted</span></span></div><div class="p1"><span class="s1"><span style="font-family: Trebuchet MS, sans-serif;">100g butter, softened</span></span></div><div class="p1"><span class="s1"><span style="font-family: Trebuchet MS, sans-serif;">250g full fat cream cheese*</span></span></div><div class="p2"><span style="font-family: Trebuchet MS, sans-serif;"><span class="s1"></span><br />
</span></div><div class="p1"><span class="s2"><span style="font-family: Trebuchet MS, sans-serif;"><u>Muscovado Glaze</u></span></span></div><div class="p2"><span style="font-family: Trebuchet MS, sans-serif;"><span class="s1"></span>50g Light Muscovado Sugar</span></div><div class="p2"><span style="font-family: Trebuchet MS, sans-serif;">50g Dark Muscovado Sugar</span></div><div class="p2"><span style="font-family: Trebuchet MS, sans-serif;">75g butter</span></div><div class="p2"><span style="font-family: Trebuchet MS, sans-serif;">125ml cream</span></div><div class="p2"><span style="font-family: Trebuchet MS, sans-serif;"><br />
</span></div><div class="p2"><span style="font-family: Trebuchet MS, sans-serif;"><u><span class="s1"></span>To Serve</u></span></div><div class="p2"><span style="font-family: Trebuchet MS, sans-serif;">Crushed shortbread (I used chocolate-coated shortbread balls too)</span></div><div class="p2"><span style="font-family: Trebuchet MS, sans-serif;">Candied pecan nuts, crushed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Pecan praline shards (see Tip)</span></div><div class="p2"><span style="font-family: Trebuchet MS, sans-serif;"><br />
</span></div><div class="p1"><span class="s1"><span style="font-family: Trebuchet MS, sans-serif;">Preheat oven to 170 degrees celcius.</span></span></div><div class="p1"><span class="s1"><span style="font-family: Trebuchet MS, sans-serif;">Grease and line 4 x 20cm sandwich cake tins (or use two and slice the cake in half)</span></span></div><div class="p1"><span class="s1"><span style="font-family: Trebuchet MS, sans-serif;">In a stand mixer, whip the eggs and sugar until very light (almost white), thick and fluffy. </span></span></div><div class="p1"><span class="s1"><span style="font-family: Trebuchet MS, sans-serif;">In a separate bowl, whisk the buttermilk, oil and vanilla. </span></span></div><div class="p1"><span class="s1"><span style="font-family: Trebuchet MS, sans-serif;">Pour this mixture into the egg mixture.</span></span></div><div class="p1"><span class="s1"><span style="font-family: Trebuchet MS, sans-serif;">Sift together the remaining dry ingredients and fold into the creamed mixture along with the chopped pecan nuts.</span></span></div><div class="p1"><span class="s1"><span style="font-family: Trebuchet MS, sans-serif;">Divide the batter between the cake tins and bake for 25-30 minutes or until the sponge is golden brown on top and bounces back when pressed lightly. </span></span></div><div class="p1"><span class="s1"><span style="font-family: Trebuchet MS, sans-serif;">Allow the cakes to cool completely, upside down, before unmoulding. </span></span></div><div class="p1"><span class="s1"><span style="font-family: Trebuchet MS, sans-serif;"><br />
</span></span></div><div class="p2"><span style="font-family: 'Trebuchet MS', sans-serif;">For the frosting, c</span><span style="font-family: 'Trebuchet MS', sans-serif;">ream the butter, Muscovado and Demerara Icing sugar until light and very fluffy. Add the cream cheese and whip until very fluffy. </span></div><div class="p2"><br />
</div><div class="p2"><span style="font-family: Trebuchet MS, sans-serif;">To make the glaze, combine all the ingredients in a small saucepan and stir until dissolved. Then bring to the boil and simmer for 1 minute then set aside and allow to cool. </span></div><div class="p2"><span style="font-family: Trebuchet MS, sans-serif;"><br />
</span></div><div class="p2"><span style="font-family: Trebuchet MS, sans-serif;">Assemble the cake by layering the cake with the cream cheese frosting. To make layering easier, freeze the layers for 20-30 minutes before you begin assembling, this will make the cake more rigid and keep the frosting in place. Frost the sides of the cake, drizzle with the glaze, then decorate with pecan nuts, shortbread and extra frosting piped on top.</span></div><div class="p2"><span style="font-family: Trebuchet MS, sans-serif;"><br />
</span></div><div class="p2"><span style="font-family: Trebuchet MS, sans-serif;"><i>TIP: If you'd like to create the pecan shards, place 1 cup of light Muscovado sugar in a saucepan with 1 tbsp water and simmer until melted and caramelized. Pour over a handful of pecan nuts scattered on a greased and lined baking tray. Allow to cool completely then break into shards. I also crushed some to toss onto the side of the cake. </i></span></div><div class="p2"><span style="font-family: Trebuchet MS, sans-serif;"><br />
</span> <a href="http://1.bp.blogspot.com/-7JdZy9PW8lk/Vds_eC9SZAI/AAAAAAAACUk/sGv1BShVJDM/s1600/IMG_8573WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-7JdZy9PW8lk/Vds_eC9SZAI/AAAAAAAACUk/sGv1BShVJDM/s1600/IMG_8573WEB.jpg" /></a><br />
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<span style="background-color: white; color: #666666; font-family: Calibri; font-size: 15.5555562973022px; line-height: 23.3333339691162px;">*This post has been sponsored by <a href="http://www.naturasugars.co.za/" target="_blank">Natura Sugars</a> who produce a </span><span style="color: #666666; font-family: Calibri;"><span style="font-size: 15.5555562973022px; line-height: 23.3333339691162px;">range of really special sugars that are unrefined and made according to traditional Mauritian sugar-making techniques. The sugars are non-GM, non-irradiated and unbleached with no preservatives, colourants or syrups added which basically means they are pure, natural and packed with flavour! </span></span></div><div class="p2"></div></div><a href="http://www.bloglovin.com/blog/4911731/?claim=b2khvgvwyhs">Follow my blog with Bloglovin</a>Katelyn Williamshttp://www.blogger.com/profile/00248851151742713336noreply@blogger.com6tag:blogger.com,1999:blog-853266410945674988.post-21005414157049189852015-08-18T18:34:00.000+02:002015-08-19T08:40:30.390+02:00Triple Chocolate Chip Cookies<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>You see that nibbled cookie there in the back? Now let me tell you something about food stylists, most of them would carefully break off a piece of said cookie to look like someone had taken a bite out of it, they would then meticulously arrange the crumbs with tweezers to look like they accidentally tumbled from the cookie. Er, yeah... that's totally what I did... JOKES! </i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Are you kidding me?! The best way to make a cookie LOOK like it's had a big bite taken out of it is to TAKE A BITE OUT OF IT. And also, I ate a ton of these cookies while shooting them. The batch didn't make 9, I just ate so many that there were only 9 left...</i></span></div>
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<a href="http://1.bp.blogspot.com/-dVT1-4123y0/VdNVo-ph_bI/AAAAAAAACSU/eSg7fogndDY/s1600/IMG_8287WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-dVT1-4123y0/VdNVo-ph_bI/AAAAAAAACSU/eSg7fogndDY/s1600/IMG_8287WEB.jpg" /></a></div>
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<i> <span style="font-family: Trebuchet MS, sans-serif;">Oh you want to know about the cookie? Of course you do! Because you want to eat way too many like I did. That's why you're here!</span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">This recipe is my twist on Christina Tosi's </span><span style="font-family: 'Trebuchet MS', sans-serif;">childhood chocolate chip cookie. </span></i></div>
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<i><span style="font-family: 'Trebuchet MS', sans-serif;">Christina Tosi, incase you don't know, is the sweet genius behind <a href="http://milkbarstore.com/" target="_blank">Momofuko Milk Bar</a> in the US. I haven't met her, but I just know we would be baking besties. </span></i></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>For me, the perfect chocolate chip cookie has firstly, more chocolate chips than cookie and secondly, is crispy on the outside but chewy in the middle. This is ALL of those things! Chris (my baking bestie) uses milk powder in her recipe, I swapped mine for Horlicks (because I basically keep them in business with my addiction) and I revved up the chocolate chips. And I really mean revved, because I used three kinds; white, caramel and milk chocolate. Good things always come in three's, people. </i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Also, imagine Astro's or Smarties in these? Or Chuckles?</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Now, go forth and bake cookies!</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Triple Chocolate Chip Cookies</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Recipe inspired by Christina Tosi</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Makes 24</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">225g butter, melted (still warm but not hot)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup packed <a href="http://www.naturasugars.co.za/" target="_blank">Natura Light Demerara Sugar</a></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 large egg</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tsp vanilla extract</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 3/4 cups cake flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp Horlicks (malted milk drink) or milk powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp baking powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp bicarbonate of soda</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">360g chopped chocolate or chocolate chips*</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Preheat the oven to 190 degrees celcius. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mix together the butter and sugar for 1 minute or until well combined. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Beat in the egg and vanilla for another minute. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mix in the flour, milk powder, salt, baking powder and bicarbonate of soda until just combined. Add the chocolate bits and mix again. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Drop spoonfuls of cookie dough onto lined baking sheets ad bake the cookies for 10-12 minutes or until golden brown. Cool completely. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">I'm not going to even bother telling you how to store them because there won't be any left to store. </span><br />
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<i style="font-family: 'Trebuchet MS', sans-serif; text-align: center;">*TIP: Chopped chocolate is much better than choc chips, in my opinion. We're looking for ooze here, and choc chips are way too stabilized. </i>Katelyn Williamshttp://www.blogger.com/profile/00248851151742713336noreply@blogger.com0tag:blogger.com,1999:blog-853266410945674988.post-12705980537396423432015-08-12T15:10:00.000+02:002015-08-12T15:10:36.799+02:00Microwave Double Chocolate Lamingtons<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>This chocolate cake recipe is legendary in the Williams household. </i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i>It was the first thing I learnt to bake, probably the only reason we owned a microwave and definitely one of the last things I want to eat on this earth.</i></span><br />
<i style="font-family: 'Trebuchet MS', sans-serif;"> The sponge is light as a feather and has been layered into birthday cakes, baked into a bundt and glazed with chocolate icing for bible studies, and poured into slabs and topped with swirls of tinned caramel for school fundraisers. It can be a cupcake, a swiss roll - and now, a lamington!</i><br />
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<a href="http://3.bp.blogspot.com/-TdmGTGSNZ8k/Vcs9Oibz6vI/AAAAAAAACRk/hSrbA9jsKN8/s1600/IMG_8202WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="444" src="http://3.bp.blogspot.com/-TdmGTGSNZ8k/Vcs9Oibz6vI/AAAAAAAACRk/hSrbA9jsKN8/s640/IMG_8202WEB.jpg" width="640" /></a><br />
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<i style="font-family: 'Trebuchet MS', sans-serif;">Start to finish? These lamingtons will take you 30 minutes flat (if that). </i></div>
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<i style="font-family: 'Trebuchet MS', sans-serif;">Or your money back. Jokes! But seriously, just chuck everything in a bowl. </i></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Whisk. Microwave. Dip. Roll. Eat. Repeat. (The eating part, that is)</i></span></div>
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<i style="font-family: 'Trebuchet MS', sans-serif;">The recipe is really so easy that I've memorised it. Which is pretty handy, you know for cake emergencies and all.</i></div>
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<a href="http://3.bp.blogspot.com/-g6v6h9vJnI0/Vcs9K4isz2I/AAAAAAAACRc/KTdpd93nPlM/s1600/IMG_8208WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-g6v6h9vJnI0/Vcs9K4isz2I/AAAAAAAACRc/KTdpd93nPlM/s640/IMG_8208WEB.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>I've made mine pretty ('cos I love pretty things - yes, even my lamingtons) by baking them in heart-shaped silicone moulds which you can buy <a href="http://www.mrphome.com/en_za/jump/HOMEWARE/8-Heart-Cup-Silicon-Tray/productDetail/2_4206012498/cat860009/search?_requestid=4538232" target="_blank">super-cheap nowadays</a> but you can simply bake the batter in a silicone muffin tray, or a microwave-safe dish and then cut them out with cutters or keep them in blocks. </i></span></div>
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<a href="http://1.bp.blogspot.com/-743MWbywpsA/Vcs9rtcfmmI/AAAAAAAACSA/gEvqe5kFwx0/s1600/IMG_8164WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-743MWbywpsA/Vcs9rtcfmmI/AAAAAAAACSA/gEvqe5kFwx0/s640/IMG_8164WEB.jpg" width="480" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>These are the classic lamington flavour (chocolate and coconut) but I will mention that my intention was to give them a tart twist by stuffing the insides with a raspberry sauce. But I was craving the classic and they tasted just too darn good on their own. You can be more creative than I was and sandwich the cake together with jam, or caramel(!) or flavour the dipping glaze with coffee or liqueuer. </i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>You know what the only problem is with making a recipe from memory though? There's a very real possibility of leaving an ingredient out, say for instance, the sugar. Which I totally did! And yes, I flop recipes too. All the bloody time. And on that bombshell... go make these! Now! Just make sure to add the sugar ;)</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Microwave Chocolate Lamingtons</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Makes 18-20</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup (250ml) cake flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup (250ml) caster sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 tbsp (1/4 cup) cocoa powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 tsp (20ml) baking powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">pinch of salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup (60ml) vegetable oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 eggs</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup (250ml) hot water</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp (5ml) vanilla extract</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><u>Chocolate glaze</u></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">60g good-quality dark chocolate, chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup (60ml) cream</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp (30ml) golden syrup or honey</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup (60ml) hot water</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Toasted desiccated coconut, for tossing</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />Whisk all the ingredients together until smooth. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Divide the batter between silicone heart moulds (or whichever you desire) sprayed with cooking spray - don't fill more than halfway as the cake mix expands quite a bit. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Now pop the moulds into the microwave and microwave on full power/high for 2-3 minutes or until the cake springs back when you touch it in. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Remove from the microwave and allow to cool slightly before unmoulding. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Continue with the rest of the batter. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">TIP If your silicone tray doesn't fit in your microwave (mine didn't), cut it in half - the cakes will cook more evenly too. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">While the cakes are cooling, make the glaze by placing all the ingredients in a small microwave safe bowl and heat gently until melted and glossy. Allow to cool. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">When the cakes and glaze are completely cool, use a pastry brush to paint the glaze onto the cakes then toss in the toasted coconut. </span>Katelyn Williamshttp://www.blogger.com/profile/00248851151742713336noreply@blogger.com4tag:blogger.com,1999:blog-853266410945674988.post-37920560726658977582015-07-30T13:23:00.000+02:002015-07-30T13:37:31.570+02:00Caramel Creme Horns<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>I remember the first time I had to make puff pastry at chef school. Actually, I'm surprised I remember it - what with our brains blocking out horrific events and all. </i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i>No other pastry has a more appropriate name than puff; you spend what feels like hours just hanging around waiting (for the butter to chill in the fridge), and then there's lots of huffing and puffing as you frantically roll and fold that pastry before that same butter melts. Then the waiting. Then the puffing. And repeat. I mean, it's just a nightmare, and probably the only time butter is annoying. Ever. But, you only have to make puff pastry once to come to the same conclusion I did:</i></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Life is too short to make your own puff pastry. </i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Let's add a star thingy to that statement and include phyllo pastry in there too, shall we? Don't even bother trying to make your own paper-thin phyllo pastry. It will end in tears. And tears. Gosh, English is weird. </i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>But I digress, back to puff pastry. The pastry that won the butter lottery. </i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>I've had this old box of cream horn moulds for ages which I was given by my Great Aunt and have been desperately wanting to bake a batch. Except, are they still a thing?</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Whatever happened to cream horns? They seem terribly out of date these days, but why? Whoever is doing the PR for them, is doing a shoddy job. Doughnuts - still trendy. Pavlova - still trendy. Tarts - still trendy. How can puff pastry and whipped cream be OLD-FASHIONED?! Well, I'm resurrecting them. With a boozy caramel cream that will knock your socks off. I reckon a tiramisu filling (the one I used in my eclairs <a href="http://the-kate-tin.blogspot.com/2013/08/tiramisu-chocolate-eclairs.html" target="_blank">here</a>) would be mind-blowing too. And before you tell me you need cream horn moulds, you don't - simply cover ice cream cones in foil. The only thing difficult about making these, is figuring out how to eat them gracefully. </i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Caramel Cream Horns</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Makes 10-12</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 x 400g packet ready-made puff pastry (I used Today's)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Milk, for brushing</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">White sugar, for sprinkling</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup (125ml) cream</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tsp (10ml) almond liqueuer (optional)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp (5ml) caster sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 tin (200g) caramel or dulce de leche (do I need to tell you what to do with the other half)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Icing sugar, for dusting </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Preheat your oven to 200C and grease or line a large baking sheet. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Spray your cream horn moulds with cooking spray (if you don't have, simply wrap ice cream cones in foil and spray the outside). </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Start by unrolling the puff pastry on a lightly floured surface. No need to roll it out with a rolling pin, it's just the right thickness for the cream horns. Less work - yay! Cut 1cm strips lengthwise from the puff pastry then starting at the tip of the horn, wrap the pastry around, making sure it overlaps slightly. Brush a little milk on the end to make sure it sticks then place it on the prepared baking sheet. Brush with more milk and sprinkle with sugar. Repeat until all the puff pastry is finished. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Bake the horns for 20-25 minutes or until they're a lovely golden brown. Remove from the baking tray (or the sugar will make them stick) and allow to cool on a cooling rack. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Make the filling by whipping the cream with the liqueuer and sugar until thick then place in a piping bag fitted with a star nozzle. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Whisk the caramel in a bowl until smooth. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Fill the horns with a little (or a lot of) caramel then pipe the whipped cream on top - do this just before serving so they stay nice and crunchy. Don't forget the dusting of icing sugar! </span></div>
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Katelyn Williamshttp://www.blogger.com/profile/00248851151742713336noreply@blogger.com4tag:blogger.com,1999:blog-853266410945674988.post-39548175155186351252015-07-23T17:12:00.000+02:002015-07-24T09:39:12.347+02:00Egg-free Chocolate Chestnut Macarons<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>Egg-free, vegan macarons? Is this even possible? This must be some kind of dessert voodoo! </i></span><i style="font-family: 'Trebuchet MS', sans-serif;">Although baking is magic, this takes it to a whole other level. When I recently saw an article about chickpea meringue it stopped me in my tracks. That gross gloopy stinky water from a tin of chickpeas that I pour down the drain couldn't possibly make a meringue that's billowy, pristine and light as a feather - surely?</i></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>But, just when I think I know all there is to know about baking BAM, chickpea water surprises me. This is a revelation (well, to me anyway - it has been around for ages but there was an internet conspiracy hiding it from me) and I am now obsessed with finding gajillions of ways to incorporate this sweet sorcery. </i></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Until now, one of the most difficult things about vegan baking has been getting sponge cakes that are float-off-your-fork light; Angel food cake, for example, is impossible to make without eggs (not counting egg substitutes). But now... that's all possible! "It's a whooole neeewww wooooorld!" Is it a bit odd that I'm getting THIS excited about chickpea water? Yes. Do I care? No. </i></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i>You should know me well enough by now to know that I'll use any excuse to make macarons, so when I whipped up that first batch of pea meringue, my first thought was - I wonder if this would make amazing macarons. YES! The answer is a thousand times yes. It makes brilliant macarons. In fact, I think chick-water is far more reliable. It doesn't have different water contents and freshness like eggs but that's all a bit sciencey and I'm starting to drift off to sleep... Anyway, all you need to know is you HAVE to try this to believe it. </i></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i>If your'e still going to therapy for your macaron-a-phobia (totally a real thing), then at least make egg-free meringues, people. Whip 180g chickpea water to soft peaks then beat in 1 cup (250ml) castor sugar and a drop of vanilla. Dry out in a 120C oven. </i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i>FYI 1 egg = 3 tbsp chickpea water </i></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Egg white's are out. Chickpea water is IN!</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i>Now I just need to figure out what the heck to do with 5 tins-worth of chickpeas... Hummus, anyone?</i></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Egg-free Chocolate Chestnut Macarons</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Makes 20</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Macarons:</span></div>
<span style="font-family: 'Trebuchet MS', sans-serif;">180g water from a can of chickpeas</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">125g ground almonds </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">65g icing sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">100g caster sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp vanilla extract</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Filling:</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">100ml cream (for a vegan version, use diary-free cream)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">150g good-quality dark chocolate, finely chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">100g sweetened chestnut puree (available <a href="http://www.mycollections.co.za/shop/jams-preserves-fruit-relishes/chestnut-spread/" target="_blank">here)</a></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Place the drained chickpea water in a saucepan and simmer gently until the liquid is reduced to 60g. This will make a nice strong meringue. Allow to cool. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Pulse the ground almonds and icing sugar in a food processor until fine and then sift well - discard any leftover large pieces of almonds. </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Place in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed for about 15 minutes or until light, airy and soft peaks form. It will look exactly like meringue. Gradually add the castor sugar until a stiff glossy meringue forms, then whisk in the vanilla. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Sift in the almond and icing sugar mixture in 3 batches, using gentle folding movements to incorporate it into the meringue. Keep folding until the mixture reaches a lava consistency - it should hold it's shape but ooze off the spatula when you lift it up. </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Place the mixture into a piping bag and pipe small rounds onto a silicone baking tray.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Lift the tray up to chest height and then drop it onto the counter a few times to spread the macarons. Now allow to dry at room temperature for about 2 hours or until they form a skin - you should be able to touch them without your finger sticking. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">While they rest, place an oven rack in the lower 3rd of your oven and preheat to 150C. Bake the cookies for 16-20 minutes. (I always make a small tray with one or two on so I can do a test batch first). Allow to cool. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">For the ganache, bring the cream to the boil and pour it over the chopped chocolate. Allow to stand for 5 minutes then stir until melted. Allow to set until spreadable. Place the ganache in a piping bag. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">To assemble, pipe a circle of ganache onto one macaron shell then fill the middle with the sweetened chestnut filling before topping with another shell. Continue with all the shells. Store in an airtight container in the fridge for a few hours then bring back to room temperature before serving. </span><br />
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Katelyn Williamshttp://www.blogger.com/profile/00248851151742713336noreply@blogger.com7tag:blogger.com,1999:blog-853266410945674988.post-7484302912310541912015-07-16T19:14:00.001+02:002015-07-17T14:09:43.693+02:00Swedish Waffle Rosettes<div class="separator" style="clear: both; text-align: center;">
<i style="font-family: 'Trebuchet MS', sans-serif;">These little rosette waffles are incredibly crunchy with enough nooks to collect pools of golden syrup and plenty crannies to hold piles of snowy icing sugar - so when you bite into one, it quickly crumbles into submission. I love desserts that fall into my mouth without me having to do much!</i></div>
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<i style="font-family: 'Trebuchet MS', sans-serif;">There is only one memory I have of these rosettes and it's a sweet one; of Friday afternoon's spent whisking them up with my best friend, Tammy (still in our school uniforms) just before a weekend sleepover. We would devour them still-hot with sticky syrup running down our forearms and icing sugar on our noses. My excitement was partly due to that after-school-Friyay-feeling but mostly due to the waffles which I was only able to make at Tammy's house because her mom had one of the old fancy irons. Of course, that just made them infinitely more delicious. Because they were special. </i></div>
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<i style="font-family: 'Trebuchet MS', sans-serif;">And they were just a sweet memory until I stumbled on the vintage waffle iron at an antique shop. Of course, after that, I saw them everywhere - you can now even <a href="http://www.yuppiechef.com/kitchen-craft-cooks-tools.htm?id=16037&name=Home-Made-Swedish-Rosette-Iron-Set" target="_blank">buy them (cheapish) online</a>. It's a rosette revolution, people. And you're invited!</i></div>
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<i style="font-family: 'Trebuchet MS', sans-serif;">The pretty waffle iron is the most intricate part of this recipe; the batter is literally a pancake mix ratio. </i><i style="font-family: 'Trebuchet MS', sans-serif;"> So simple. Whisk. Deep-fry. Eat. Repeat. </i></div>
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<i style="font-family: 'Trebuchet MS', sans-serif;">What's that? You don't have a pretty waffle iron? Well then, put the batter into a squeezy bottle and pipe your OWN pretty designs into the oil. No excuses here, move along.</i></div>
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<i style="font-family: 'Trebuchet MS', sans-serif;">I didn't get the chance to try these with anything else (I ate them all) but I imagine (nay, fantasize) that vanilla ice cream would be the bomb. So would a salted caramel sauce. Or or or! - Kate x</i></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Swedish Waffle Rosettes</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Makes 30</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup (250ml) cake flour</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">pinch of salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tsp (10ml) castor sugar</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">2 large eggs</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup (250ml) milk</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp (5ml) vanilla extract</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Vegetable oil, for deep-frying</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Golden Syrup, for serving</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Icing sugar, for dusting</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Combine the flour, salt and sugar together in a medium-sized bowl. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Whisk the eggs, milk and vanilla together separately then slowly whisk into the dry ingredients. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Heat the oil in a deep-fryer or pot until 180 degrees Celcius. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Using a Swedish waffle iron, dip the iron into the hot oil first, then into the batter. Remove the iron from the batter then dip in a second time before placing into the hot oil. Allow the waffle to cook in the oil until it starts turning golden, then push it off the iron using a skewer or chopstick. Fry until golden brown, then drain on paper towel. Repeat with the remaining batter. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Serve warm with dustings of icing sugar and pools of golden syrup. </span></div>
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Katelyn Williamshttp://www.blogger.com/profile/00248851151742713336noreply@blogger.com7