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Warm cherry sauce

Cherry sauce came to mind when recentlybeing asked for some suggestions for a birthday party. This is fantastic and really simple dessert idea that is a winner every time and is so simple to prepare for just a few people or a huge crowd. It can also be used as an accompaniment with duck or pork by simply leaving out the cinnamon and letting the sauce reduce further. (for 4 desserts)

What you need

  • 1 400g tin cherries
  • 1/2 teaspoon cinnamon/ 1 cinnamon stick
  • Good ice cream

The process

  1. Add the cherries with all of their juices straight from the tin into a pot on a high heat.
  2. Bring the sauce to almost boiling, reduce the heat, add cinnamon and allow to simmer for about 5 minutes or so to warm through thoroughly.
  3. If you like a thick sauce for your dessert or are serving with duck or pork, just let it simmer for a few more minutes to reduce slightly and thicken.
  4. Spoon over the ice cream and you are done.
  5. Remember to go out and buy really good ice cream, it makes such a massive difference. Another tip is to take the ice cream out of thye frezzer and put it in the fridge about an hour before you serve, this lets it soften up ever so slightly.
  6. If you like this you will love the Eton Mess recipe
  7. Served with the roast pork belly it is amazing. It is also really good if you add tinned pineapple pieces to it for a dessert sauce.

Milk tart

Milk tart is a South African institution like pap and wors or Denningvleis… This is a really great recipe that can easily be doubled if you are having people over. The crust takes a little time but is well worth it and you can make double while you are at it and store in clingfilm in the fridge for another day. (1 pie… anything from 1 to 8 people)

What you need

Crust

  • 1 cup cake flour
  • 2 tablespoons caster sugar
  • 125g butter (from the fridge cut into small blocks)
  • 1 egg yolk
  • 3 tablespoons iced water
  • Pinch salt

Filling

  • 1 1/2 cups milk
  • 2 tablespoons sugar
  • 5 tablespoons butter
  • pinch of salt
  • 1 teaspoon vanilla essence
  • dash of nutmeg
  • 3 tablespoons maizena
  • 1 cup cream
  • 3 egg yolks beaten
  • Cinnamon and Sugar

The process

  1. Sift the flour and salt into a large bowl, add the caster sugar and butter and work with your fingers until you have a breadcrumb like texture. Now add the egg yolk and cold water and mix with a fork until combined and the dough is coming away from the sides of the bowl.
  2. Gather up the dough, wrap in cling film and refrigerate for about 1/2 an hour.
  3. Take a 23cm round baking dish and press the dough as thin as you can into the base and up the sides of the dish.
  4. Bake the crust on it’s own in a 180 Celsius over for 10 minutes, remove and allow to cool while you prepare the filling.
  5. In a bowl add the cream and maizena and whisk to combine.
  6. In a pot over a medium to high heat bring the milk to the boil, add the sugar, butter and salt and stir furiously, remove from the heat, add the vanilla essence and nutmeg, stir and pour over the cream mixture, mixing well.
  7. Now pour the egg yolks into the mixture and whisk very well. It should start to thicken.
  8. Pour the mixture into the pie crust and bake at 180 Celsius for 20 minutes.
  9. Remove from the oven, sprinkle with cinnamon and caster sugar mixture and serve hot or cold.

Apple Cinnamon muffins

(Adapted:http://cookbook.co.za/)

These muffins will be a delicious treat for any time of the day and make the perfect “on the run” breakfast. You can quite happily add a handful of nuts to this muffin recipe instead of just sprinkling them over the top to add a little something extra. Muffins keep well in an airtight container and it’s best to make any muffin recipe with paper inserts, they’re just easier to store that way.

What you need

  • 310g self-raising flour
  • 180g caster sugar
  • 350ml milk
  • 125g soft brown sugar
  • 2 teaspoons ground cinnamon
  • 400g can pie apple
  • 2 eggs
  • 150g unsalted butter, melted and cooled
  • 60g walnuts, finely chopped
  • 1 teaspoon vanilla essence

The Process

  1. Preheat oven to moderately hot 200 degrees celsius. Lightly grease 12 regular muffin holes.
  2. Place the pie apples in a bowl and lightly break up with a knife.
  3. Sift the flour and cinnamon into a bolw and add the sugar. Make a well in the cetre.
  4. Whisk together the milk, eggs and vanilla in a jug and pour into the well. Add melted butter.
  5. Fold the mixture gently until just combined. Add the pie apples and gently stir through. Do not
  6. over mix – the batter should be lumpy.
  7. Fill each muffin hole/paper cup with the mixture and sprinkle with walnuts. Bake for 20 – 25 minutes.
  8. Allow to cool for a couple of minutes, then gently loosen each muffin and transfer to a wire rack.

Close all the windows while you are baking these or you will have the neighbourhood kids knocking on the doors! You might want to try the cheese muffins as well, they are really great.

Blonde in the Kitchen: The Cinnamon Bun Effect: When unsuspecting house guests drop...

blondeinthekitchen:

The Cinnamon Bun Effect: When unsuspecting house guests drop everything they’re doing and immediately head to the kitchen, having been seduced by the aroma of butter, brown sugar and cinnamon.

For whatever reason, three of my recent monthly magazine subscrips arrived with cinnamon bun recipes…

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