How to make your own condensed milk

 If you buy (and eat) as much condensed milk as I do, you start thinking of ways to cut out the middleman. Luckily I did not have to think too hard, because my mother had the idea first and penned a recipe for her own condensed milk in our family cookbook. Bless her soul! 

Making your own will not only cost you 1/3 of the price of a store-bought tin, but it will also save you in those moments when you open the cupboard and (horror!) someone has beaten you to that tin. Because is there anything worse than planning a recipe only to realize you're missing that crucial ingredient?! 

Thank goodness making your own uses just 5 ingredients (3 if you're in a serious pinch). 

Did I mention how easy it is? It's embarrassingly easy. 

So easy I almost considered not even posting it at all. Almost. 

If you bake a lot of fudge (who doesn't?!) then it will save you a stack of money and you don't even have to use castor sugar - just blend up the normal granulated white sugar until it's fine and use that. All you're looking for is a finer texture so that it dissolves quickly so icing sugar will do the trick as well. 

Now I know I don't need to tell you that I have a STACK of recipes using condensed milk so I've included the links below the recipe because once you've made your own, you'll want to use it in a gajillion things, that's if you're left with any! 

Homemade Condensed Milk
Makes 400g (equivalent to 1 tin)

1 ¼ cups (310ml) powdered milk

¾ cup (180ml) castor sugar

60g butter, softened

1/3 cup (80ml) boiling water

A drop of vanilla essence (optional)

Place all the ingredients in a blender and blend until smooth, thick and the sugar and milk powder are dissolved. 

Pour into a jar and store in the fridge for up to 1 week.

Almost forgot, here's a video of me making the condensed milk too ->

RECIPES WITH CONDENSED MILK:

Chocolate peppermint crisp fridge cake

Double decker chocolate brownies

Microwave fudge

Milk tart cake

5-Ingredient Magic Bars

Chocolate rum and raisin fudge

Chocolate millionaire shortbread cake

Cannoli with homemade ricotta

Ah, cannoli. How your deep-fried pastry flecked with crispy bubbles and stuffed with fluffy ricotta has stolen my heart forever. Oh, I had seen you from a distance, in pictures, of course, and admired your soft dusting of snowy icing sugar, and imagined the crunch of your pastry crumbling into the smooth creamy filling, but never did I realize just what I was missing out on. Silly of me really, considering that all things deep-fried and stuffed with cheese are delicious. That's a given.

As you may have noticed recently, my blog posts have had a decidedly Italian twist to them which may or may not have something to do with an Italian man in my life. While I have yet to school him in South African malva poeding, koeksisters and melktert, mostly because I don't have time, he has not-so-subtly been teaching me the art of Sicilian cooking. Probably so I can cook for him. Sneaky I tell you! 

Italian's are fiercely proud of their regional specialities and Siciliy is known for, among other things, their cannoli where the pastry was invented. The first thing I learnt about this delicacy is: two cannoli, one cannolo. Get it right. The name means 'little tube' which not surprisingly refers to it's shape. But, wait, it gets more complicated because different sizes have different names. Some are small and no bigger than a finger while others (like the cannoli from Palermo) are as big as a hand. 

Proper Sicilian cannoli, I'm told, is always made with homemade ricotta cheese made from sheep's milk. But because you won't catch me milking a sheep in a million years, cow's milk will do (and no I didn't milk that myself either). The trick to a deliciously creamy filling (one that doesn't make the cannoli shells go soggy too quickly), is to make the ricotta a few days beforehand and hang it in muslin cloth to get rid of as much moisture as possible. (I know, I know, I hear you, 'a few days' is a pain, but we're talking traditional here. If you want to cut the corner, then do so, just don't tell an Italian you did.)

Homemade ricotta cheese

1L full cream milk

1/2t salt

3T fresh lemon juice

Slowly bring milk and salt to a rolling boil in a large saucepan.

Add lemon juice and stir constantly over low heat until the mixture curdles.

Carefully scoop out the curds using a sieve or fine slotted spoon.

Pour the remaining mixture into a sieve lined with muslin cloth and let it drain for 2-3 days in the refrigerator. Discard the liquid.

Now for the best part, the cannoli! I would suggest making these on a weekend, and definitely invite a group of friends over because you'll want the "oooh's and aaah's" as a reward for your hard work. Unless, of course, the heavenly taste of the cannoli is enough, then by all means curl up on the couch with the whole batch and devour them. Just be sure to have a glass of red wine afterwards, because as Italian tells me, that's the secret to  staying slim (and I'm not about to argue with that logic!)

Cannoli

Makes 25-30

300g cake flour

30g butter, softened

15g cocoa powder

1 tsp ground coffee 

1 tbsp sugar

pinch of salt

1 glass white wine or marsala

1 egg white, for brushing

oil, for deep-frying

Filling

500g ricotta cheese

500ml milk

1 bay leaf

2 cloves

1 stick cinnamon

40g cornstarch
125g castor sugar

3/4 cup chocolate chips or chopped chocolate

1 tsp ground cinnamon

Candied orange rind, to decorate

Icing sugar, to dust

Combine the flour, butter, cocoa, coffee sugar and salt then gradually add the white wine or marsala until a stiff pliable dough forms (the dough should be a similar consistency to pasta dough). 

Knead the dough until smooth and elastic then cover and rest for 10 minutes.

Slice off pieces of dough and roll through a floured pasta machine starting at the largest setting and working your way through the notches until your each size 4 thickness.

Cut out circles of dough using a cookie cutter or cup then wrap around a cannoli mould or wooden stick. 

Overlap the edges and stick them together with a little egg white. 

Continue until all the dough has been used up. 

Heat the oil to 180 degrees celcius and deep-fry the cannoli, in batches, until deep-golden brown. Drain on paper towel and allow to cool. 

Now for the filling: 

Heat the milk gently with the bay leaf, cloves and cinnamon until just simmering. 

Add a little water to the cornstarch to make a thin paste then gradually whisk the paste into the warm milk, whisking continuously until thick. Add the sugar. 

Simmer for a few minutes until cooked before spreading on a baking tray to cool. 

Pass the ricotta cheese through a fine sieve to get a smooth mixture.

Mix in the cooled white sauce (remove the spices) and stir well.

Add the chocolate chips and cinnamon powder. 

Place the filling into a piping bag and pipe into each cannoli.

Dust with icing sugar and decorate with candied orange rind, if desired. 

Serve immediately. 

TIP:

• The cannoli shells can be stored for up to a month in an airtight container. To get them super crispy again, pop the shells into the oven for a few minutes. 

• The ricotta filling can be freezed - simply freeze the mixture in a ziplock bag.

How to make perfect red wine poached pears

Winter's treasure of plump ripe pears get an even rosier blush with a good glug of red wine and a sprinkling of spices. Embarrassingly simple to prepare, these tipsy poached pears with their gluhwein spices were inspired by the delicious Pinot Noir-themed tasting menu I recently had at Haute Cabriere restaurant in Franschhoek. The menu really got me thinking about how versatile red wine is and Haute Cabriere's range of famous Pinot Noir's infused a soft spiciness to these gems. It's a simple low-fat dessert that will leave a lasting impression on the lips (and not the hips!) But if you're after something more decadent, I'll be posting two more delicious recipes during the coming weeks that use the boozy fruit. 

Photography by Angie Lazaro Photography

Red wine poached pears

(Serves 4)

2 cups red wine (see TIPS)

1/3 cup castor sugar

2 cinnamon sticks

1 vanilla bean,split and seeds scraped

4 ripe pears, peeled

Combine the liquid, sugar and spices in a saucepan and stir until sugar is dissolved. 

Add the pears and bring to the boil. 

Reduce the heat to a simmer and cover with a cartouche. 

Poach gently until pears are tender, for about 1 hour. 

Remove the pears. 

Bring the syrup to a boil and reduce until slightly thickened. 

Pour over the pears and allow to cool before refrigerating.

TIPS and IDEAS

• Experiment using different liquids such as white or sparkling wine, fruit juice, port or sweet wine, teas such as green, jasmine, earl grey etc.
• Vary the spices by adding cloves, cardamom, star anise, lemongrass or saffron
• Core the pears from the underside and pipe in flavoured mascarpone or mousse before serving.
• Add poached pears to baked puddings, layer into trifles, or serve with French toast or crumpets drizzled with honey for breakfast.

To book for the Pinot Noir tasting menu:

Haute Cabriere

www.cabriere.co.za

Pass Road, Franschhoek, Cape Town, South Africa

+27 21 876 8500

Homemade Chocolate Easter eggs

Ever since I can remember, my mother has made us homemade chocolate eggs for Easter. From bunnies to eggs, chickens to baskets, white chocolate, dark chocolate, filled, hollow – you name it, we got it. All lovingly handmade. It was not until I took over this family tradition that I realised how much work goes into making your own basket of chocolate eggs, it is also extremely rewarding when people tuck into your chocolate creations with gusto. In our home, I find it a comforting ritual and after this post, I hope it will be one that you adopt in your own. It’s a great way to keep the kids busy over the long weekend – and of course, there is the opportunity to lick the leftover chocolate in the mixing bowl!

Step 1: Stock up on ingredients and equipment.

• Chocolate moulds – most baking specialty stores stock these in a variety of shapes. 
• To make hollow eggs, you will need two mirror image moulds that you can sandwich together. 

• Clothing pegs – these are used to hold the two moulds together and stop them from shifting before the chocolate sets.

• Good-quality chocolate – for beginners, baking chocolate is the best. Again, baking shops will have a good-quality kind with a high cocoa content that tastes better than the baking chocolate you buy in the supermarket. Don’t even try to use the generic ‘eating’ chocolate slabs – this chocolate isn’t designed for melting and moulding so it simply won’t reset. Always buy more chocolate than you think you’ll need.

  

Step 2: Make sure your moulds are spotlessly clean – any dirt will stick to the chocolate and will give dullness to your finished eggs. We’re going for a spotlessly shiny look!

Step 3: Melt the chocolate.

This is best done in a glass or metal bowl over a pot of gently simmering water. Water is chocolate’s enemy and if even the smallest drop falls into your chocolate, it will seize and you’ll have to begin again.

Step4: Time for filling.

• Get your two moulds ready and place the matching pieces next to each other.Fill one of the moulds with chocolate before placing the second mould on top. Make sure the edges match up and secure with 4-5 pegs to avoid the moulds moving. Holding it firmly, rotate and move the chocolate to coat the entire mould – there should be no gaps. Sometimes a bit of a shake or tapping it on the kitchen counter can help get the chocolate into all the nooks and crannies.Once coated, place in the refrigerator to set. The chocolate is set when it pulls away from the mould and has a glossy appearance. Remove it from the fridge and gently pull the moulds away. I place mine onto a clean kitchen towel or baking paper. Avoid touching the eggs as much as possible as your fingerprints will dull the beautiful shine of the chocolate. Store in the refrigerator or cool place. 

Eggs Benedict

Who would say no to poached eggs on crispy toasted ciabatta and dredged with a creamy hollandaise sauce? No one, that’s who. It’s such a classic weekend breakfast dish but is a treat that most people will only indulge in at restaurants because, let’s face it, it has a rather intimidating cheffy name. In actual fact, making your own is pretty simple and the brownie points you’ll earn for surprising your husband or wife with this on a Saturday morning will be worth it. It will also save you on an expensive breakfast which is quite affordable when made at home. If you’re brave enough, the French insist on making proper hollandaise with your wrist and a whisk but if you’re anything like me and simply want to get down to the eating part, a blender is the way to go.

For the hollandaise:

2 egg yolks

1 1/2T good-quality white vinegar

250g unsalted butter, melted and warm

white pepper, to taste

lemon juice, to taste

Place the egg yolks in a heatproof bowl and whisk in the vinegar.
Cover the bottom of the bowl with a dish cloth and set it over a pan of gently simmering water (the bottom of the bowl shouldn’t touch the water) and whisk in the butter a little at a time until all the butter has been added and the sauce is thick. The bowl should never be too hot to touch.
For the quick way: place the egg yolks and vinegar in a blender and blend until combined. Gradually add the hot butter in a steady stream with the motor running until thick and glossy.
Season with salt, white pepper and lemon juice to taste.

TIPS If the sauce is a little thick, simply thin it with a little warm water. If not serving immediately, cover the surface of the sauce with cling wrap and place in a warm place or over a bowl of warm water for not more than an hour or two.

For the benedict:

4 fresh eggs, poached

4 slices ciabatta, toasted

4 slices of smoked salmon, trout, ham

marinated artichokes or steamed spinach

Place the warm eggs on the toasted ciabatta along with the salmon and artichokes or spinach.

Season well before spooning the hollandaise sauce over. If you like, you can even place it under a hot grill for a few seconds for the hollandaise to caramelize.

Choux Pastry

It's my friends birthday tomorrow and I'm in a birthday cake mood - but I'm terribly over conventional cake so I dug up this recipe from my chef school days. When we shot this amazing cake for the magazine I work for, the entire office went nuts about it and it has become one of my favourites! And in case you're unsure of just how to make choux pastry, I've added a step-by-step how to as well. Enjoy!

Choux pastry
(makes 20)

1 cup cake flour
pinch of salt
80g butter, cut into small blocks
1/2 cup water
1/2 cup milk (or you can use water)
4 eggs, lightly beaten


1. Sift the flour and salt together. Heat the butter, water and milk until just melted, then bring to a rolling boil.

2. Immediately remove from the heat and add all the flour at once. Mix until a smooth dough forms, place back on the heat and cook for one minute or until the pastry pulls away from the sides of the pot. Allow to cool completely.

3. Beat the eggs into the pastry a little at a time until smooth and shiny.

4. Place in a piping bag with a large fluted nozzle. Pipe round profiteroles or elongated shapes for eclairs onto lined baking trays and bake at 200 degrees celsius for 25 minutes or until puffed and golden.

Photography by Angie Lazaro

Chocolate hazelnut choux ring
(serves 6)

1 x 400g store-bought short crust pastry
1 x basic choux pastry recipe (above)
1/2 cup readymade vanilla custard
1 cup cream, whipped
2T hazelnut liqueur
4T chopped hazelnuts
1 cup chocolate hazelnut spread
melted dark chocolate, for drizzling
extra chopped hazelnuts, to decorate


Roll out the pastry and cut out a large 20 cm disc. Prick with a fork and bake at 200 degrees celsius for about 15 minutes or until golden. Pipe the choux pastry into a 20 cm ring on a greased baking sheet and bake at 200 degrees celsius for 25 minutes or until golden brown and puffed. Turn oven off, remove the choux ring and cut in half horizontally. Return to the oven to dry out for 15 minutes. Fold the custard, whipped cream, liqueur and hazelnuts together and use to fill the ring. Spread the chocolate hazelnut spread on the short crust disc and top with the filled ring. Decorate with melted chocolate and extra chopped hazelnuts.