Relax

SOUL FOOD FOR SLOW DAYS

CHURROS

I ate churros for breakfast for the first time in Barcelona and instantly fell in love with all things Spanish. Eat churros as soon as you make them – they are perfect rainy day food. Use a piping bag to squeeze the batter into the hot oil. Dust with cinnamon sugar as soon as the churros have drained on absorbent paper towel. Serve with real hot chocolate (see page 123). – Sonia

  1. Mix the castor sugar and cinnamon and spread on a plate.
  2. Bring the water, butter and castor sugar to the boil in a small saucepan.
  3. Tip the flour and salt in all at once and stir furiously with a wooden spoon to blend.
  4. Immediately draw the saucepan off the heat and continue to beat with the wooden spoon for about 30 seconds, until the dough pulls away from the sides of the pan and forms a ball.
  5. Let the dough stand for 5–7 minutes to cool slightly, then start beating in the eggs a tablespoon at a time, beating energetically to make sure every little bit of egg is incorporated before you add more. This is the hard part of making churros!
  6. Once you have accomplished that, cover the bowl and refrigerate for at least 20 minutes.
  7. To cook, heat the sunflower oil in a large, deep saucepan. The oil should not take up more than a third of the pan.
  8. Spoon the churros batter into a piping bag. Test the heat of the oil: once a little dot of the batter bubbles up to the surface straightaway and starts turning colour, it’s ready.
  9. Pipe three 7–9 cm lengths of batter at a time into the oil, keeping them separate. Use two forks to turn them in the oil, making sure they cook golden brown on all sides, about 2 minutes.
  10. Use a slotted spoon to remove the churros. Drain on absorbent paper towel, roll in cinnamon sugar and serve warm.

Makes 12

REAL HOT CHOCOLATE

I like using Honest Chocolate’s organic dairy-free chocolate spread for this, but make sure you use chocolate with at least 70% cocoa solids. Rice, almond and soy milk make perfect dairy substitutes. – Sonia

  1. Bring the milk, vanilla pod and seeds to the boil in a saucepan. Add the chocolate pieces and sugar and remove from the heat when the chocolate has melted.
  2. Whisk until frothy and pour into warmed mugs. Dust with grated chocolate and serve hot.

COOK’S TIP:

Warm mugs by filling briefly with boiling water before emptying again.

Serves 4

VEGAN FRENCH TOAST WITH BANANA AND HONEY

I made this Sunday breakfast treat for my vegan sister and it’s been a winner ever since. – Jade

  1. Liquidise or blend the bananas with the milk, cinnamon and vanilla essence in a food processor or using a stick blender.
  2. Dip the bread slices into the mixture just to coat both sides, not to soak.
  3. Heat oil in a frying pan over medium heat and fry the slices for 1 minute on each side until golden brown. Serve drizzled with honey and topped with fresh berries.

Serves 4

RICOTTA PANCAKES WITH BERRIES AND HONEYCOMB MASCARPONE

An indulgence for lazy days. Serve with berries or caramelised apple or make savoury versions as given in the Cook’s tip below. Alternatively, I like to add 3 T (45 ml) thinly sliced soft dried apricots to the batter. – Sonia
  1. Sift together the dry ingredients.
  2. Beat the ricotta, egg yolks and 1 T (15 ml) of the oil together until smooth. Fold into the dry ingredients.
  3. Whisk the egg whites until very stiff and fold into the batter with a large metal spoon, working carefully to retain as much volume as possible.
  4. Heat a large non-stick frying pan and pour 1 T (15 ml) of the oil into it.
  5. Drop heaped tablespoons of batter into the hot pan and cook over medium heat on both sides until golden brown. Remove and keep warm while you use up all the batter. Re-oil the pan as needed.
  6. Mash the honeycomb into the mascarpone.
  7. Serve the pancakes hot topped with berries, some honeycomb mascarpone and a pinch of cinnamon.

COOK’S TIP:

Make savoury pancakes by omitting the sugar and adding chopped herbs, grated Parmesan or blue cheese or 4 very finely sliced sundried tomatoes. Serve with grilled mushrooms and avocado salsa.

Serves 4

BRIQ

This is a Tunisian dish of phyllo pastry wrapped around savoury mashed potato and a whole raw egg, fried until crisp and served with fiery harissa relish alongside. The idea is to have a still-runny egg yolk as you break open the hot pastry. Make harissa from the recipe on page 178, or buy it from a deli.

  1. Mix the mash with the ingredients up to and including the olives. Season to taste.
  2. Brush each sheet of phyllo with melted butter and spoon one sixth of the mash into the centre of each. Use a spoon to make a hollow in the mash.
  3. Carefully break an egg into each hollow, taking care not to break the yolk.
  4. Fold the pastry halves first over each other and then under the parcel of mash, so that the thickest fold of pastry is on the underside, opposite the side of the egg yolk. Moisten the pastry edges with a little water to make them stick together in a parcel.
  5. Heat plenty of butter or sunflower oil in a frying pan and fry the parcels on both sides for 2–3 minutes until crisp and golden brown. Drain on absorbent paper towel and serve with harissa and lemon wedges.

Serves 4–6

SAVOURY SPINACH AND GRUYÈRE CHEESECAKE

Best made the day before serving, this delightful savoury cheesecake does a weekend brunch table proud.
  1. The day before you want to serve, preheat the oven to 160 °C. Grease and line a 24 cm springform cake tin.
  2. Process the biscuits to fine crumbs, add the melted butter and mix well. Press onto the base of the prepared cake tin. Chill for 15 minutes and then bake in the centre of the oven for 12 minutes. Set aside to cool.
  3. Make the filling by processing the Gruyère, cream cheese, eggs, cream and ricotta in a food processor until smooth.
  4. Add the spinach and basil and process for a further 2 minutes. Stir in the spring onions and sundried tomatoes, and season.
  5. Pour the filling onto the base and bake for 45–50 minutes in the centre of the oven. The centre should still be a little wobbly. Remove and allow to cool completely before slicing. Cover with clingfilm and refrigerate until needed.

Serves 8–10

LAYERED POTATO TERRINE WITH GARDEN HERBS

Use a round springform cake tin or a 1 kg rectangular bread tin to make the terrine. Rub it very well inside with softened butter and line the bottom with a piece of baking paper.

  1. Preheat the oven to 180 °C and have a very deep and wide roasting tin ready to use for the water bath in which to gently bake the terrine.
  2. Beat the egg yolks, seasoning, cayenne pepper, herbs, crème fraîche, cream, castor sugar, garlic and a third of the cheese together until smooth.
  3. Slice the potatoes thinly and layer the slices with the herbed seasoned cream in a deep baking tin or bread tin to about 1 cm from the top. Dot with the butter and pour over any remaining cream. Sprinkle over the remaining cheese. Cover with foil.
  4. Stand the terrine inside the roasting tin and place in the middle of the oven. Pour enough hot water around the terrine to come half-way up the sides of the tin.
  5. Bake for 11⁄2 hours or until a skewer inserted in the middle of the terrine comes out covered in creamy, cooked potato. Remove the foil and bake for a further 10 minutes to brown.
  6. Allow to stand for 15 minutes before turning out the terrine onto a serving platter by gently loosening the edges of the terrine from the baking tin. Invert the platter over the tin, holding both firmly together with a kitchen towel. Up-end the terrine so that it slides onto the plate intact, after which you may slice it and serve with a crisp salad. This will keep for three days in the fridge.

Serves 6–8

SONIA’S GYPSY EGGS

Beautifully golden egg yolks melting into a hot, rich tomato sauce, with a dollop of cold spiced yoghurt and some toasted pitas make a comforting meal any time of the day. Sumac is a deep red, lemony and slightly tart spice ground from sumac berries and is very popular in the Middle East as a seasoning for salads, hummus, rice pilaffs and onion salads.

  1. Cook the leek and fennel in the olive oil in a large frying pan for 8–10 minutes until very soft and translucent.
  2. Add the smoked paprika, chickpeas or beans and tomatoes and cook for another 10 minutes until thickened. Stir through the torn spinach leaves until wilted. Season well.
  3. Use the back of a spoon to make four hollows in the sauce. Break an egg carefully into each hollow and cover with a lid or plate. Cook for about 3 minutes or until the eggs are just set. Remove from the heat and dish up.
  4. To make the spiced yoghurt, stir the garlic (if using), salt, pepper and olive oil through the yoghurt and spoon a dollop next to each gypsy egg. Sprinkle sumac over and serve immediately.

Serves 4

HOMEMADE CHAKALAKA WITH ROTIS

When a Xhosa mama and a Cape Malay auntie met, they had this for lunch. If you can find rotis made the traditional Malay way, you’re in luck! They should contain no dairy products, and are thus vegan friendly. Don’t skimp and buy chakalaka, make your own and store in the fridge for peckish moments.

  1. Fry the onion in the oil in a large saucepan until soft and brown.
  2. Add the curry powder, chillies, paprika, salt, garlic, carrots and peppers and cook uncovered for 10 minutes.
  3. Add the beans or peas, cauliflower and cabbage, and cook for a further 5 minutes, stirring continuously.
  4. Stir in the chutney, vinegar, salt and pepper and cook for a further 10 minutes until thickened. It’s vital that the cabbage retains some crunch and texture.
  5. Heat the rotis and serve with the chakalaka.

Serves 4

ROOT VEGETABLE ROSTI WITH POACHED EGG AND CREAMED SPINACH

Use different root vegetables as an interesting alternative to plain potato. I like to make small flat disks, almost like pancakes, with poached egg and creamed spinach on top. – Jade

  1. Bring a large saucepan of salted water to the boil for poaching the eggs.
  2. Meanwhile, mix the grated vegetables, onion and ginger, roll up like a Christmas cracker in a clean tea towel and wring to remove all excess liquid.
  3. Mix the vegetables with the flour and 1 egg, season well and set aside.
  4. To cook the rosti, heat the oil in a frying pan and fry spoonfuls at a time until crispy and golden brown, about 4 minutes each side. You can also fill the entire base of the pan with rosti mix if you want to cook large ones.
  5. Poach the remaining 4 eggs in the boiling water and remove with a slotted spoon, patting dry with absorbent paper towel. Wilt the spinach with the mascarpone and lemon juice and season well. Spoon some spinach on each rosti, top with an egg and serve hot.

Serves 4

CONGEE

Congee is a traditional Chinese breakfast dish of rice very slowly cooked in copious amounts of stock or water until the grains disintegrate completely to form a thick porridge-like soup. It’s the ultimate cheap and cheerful comfort food, especially when you’re feeling poorly or cold. Don’t be put off by the list of ingredients for the toppings – use whatever you like, or none! The recipe is simplicity itself. My children and I love this for Sunday brunches. – Sonia

  1. Rinse the rice in a sieve under running water until the water runs completely clear. Remove any darkened bits or stones.
  2. In a very large pot, at least 8 litre capacity, sweat the onion, ginger, garlic and carrots in the sesame oil for 10 minutes. Add the shiitake mushrooms, rice and stock and bring to the boil.
  3. As soon as it boils, turn down the heat to low and simmer gently for 13⁄4–2 hours, until the rice grains have broken down completely and the soup has a thick, porridge-like consistency. Stir from time to time to prevent the bottom scorching.
  4. Drizzle with a little soy sauce and serve in bowls with a selection of toppings in little dishes for everyone to help themselves.

Serves 4–6

GREEK YOGHURT AND HERB PIE BAKED IN VINE LEAVES

When I’m in a hurry, I often simply wrap whole rounds of feta with black olives, olive oil and pine kernels in brined vine leaves to bake, but this simple Greek peasant pie is worth the little extra effort. Serve at room temperature as part of a summer buffet, with a rich tomato sauce on the side (see page 184). – Sonia

  1. Preheat the oven to 170 °C.
  2. Spray a 25 cm springform cake tin very well with non-stick cooking spray on the sides and bottom.
  3. Stir together the spring onions, herbs, maize meal, polenta or rice, pine kernels and yoghurt until very well blended. Season well.
  4. Line the cake tin with half the vine leaves, smooth side down. Spoon in the filling and cover with the remaining vine leaves. Neatly tuck in the sides.
  5. Drizzle the whole pie with a little olive oil, cover with heavy foil and bake in the centre of the oven for 1–11⁄4 hours. The pie should feel firm under your fingers when lightly prodded.
  6. Remove and allow to cool under foil for 30 minutes before serving in wedges with a rich tomato sauce alongside.

Serves 8

PESTO, GRUYÈRE AND MUSTARD CAULIFLOWER CHEESE

A humble favourite, given a twist with some store-cupboard basics, becomes a royal treat. Serve with a crunchy garden salad and lots of crusty bread. Use half cauliflower, half broccoli or just broccoli if you like.

  1. Preheat the oven to 180 °C.
  2. Bring a pot of salted water to the boil and cook the cauliflower for about 4 minutes until just tender. Drain and put in an ovenproof dish.
  3. Make the cheese sauce by bringing the milk and butter to the boil in a saucepan. Whisk in the flour until smooth. Turn down the heat to low and cook gently for about 10 minutes, stirring occasionally to prevent scorching.
  4. Season and stir in the mustard and cheese.
  5. Pour over the cauliflower and dot with pesto. Sprinkle over the breadcrumbs and bake for about 45 minutes, until golden brown and crusty on top.

Serves 4

JADE’S LEMON AND BASIL RISOTTO

I used to cram all the flavours I could find into one dish; nowadays I prefer to let simple flavours like basil and lemon speak for themselves. – Jade

  1. Bring the stock, wine and lemon juice to the boil in a small saucepan, then turn down the heat and keep warm while you cook the risotto.
  2. Cook the onion and chopped celery stalks in the butter in a large saucepan over medium heat until soft.
  3. Add the garlic and celery leaves and cook for a further 2 minutes.
  4. Add the risotto rice, turn up the heat and cook while vigorously stirring clockwise for 2–3 minutes, until the rice makes a clicking sound against the sides of the pan.
  5. Add a ladleful, about 3⁄4 cup (180 ml), of the pre-prepared stock to the rice, and let it cook stirring clockwise all the while. When all the liquid is absorbed, follow with another ladleful and so on, until all the stock has been used.
  6. After 20–25 minutes, the risotto should be a little soupy and the rice cooked, while still retaining a little texture, called ‘al dente’. It should NOT be mushy.
  7. Briskly stir the basil into the risotto along with the lemon zest, Parmesan and mascarpone. Season liberally with salt and fresh ground black pepper and serve immediately.

Serves 4

OVEN-BAKED CHEESY MUSHROOM RISOTTO

  1. Preheat the oven to 160 °C.
  2. Cook the spring onion and garlic in the butter in a large saucepan until soft and aromatic.
  3. Drain the soaked porcini, squeeze dry and chop along with the rest of the mushrooms.
  4. Add the mushrooms to the saucepan and cook until all the moisture has evaporated.
  5. Add the remaining ingredients, excluding the cheeses. Stir well, season and decant to a large ovenproof dish.
  6. Bake in the centre of the oven for 20–25 minutes.
  7. Sprinkle over the cheeses and continue to bake until firm, golden brown and crusty.

Serves 4

ROAST BUTTERNUT, BARLEY, ROCKET AND ORANGE FESTIVE SALAD

  1. Preheat the oven to 200 °C.
  2. Cut the butternut into smaller chunks, drizzle with the 1 T (15 ml) olive oil and the balsamic vinegar, and season with the paprika, salt and pepper. Roast for 25 minutes until browned and tender.
  3. Cook the barley for about 25 minutes until tender. Drain.
  4. Whisk together the orange and lemon juices and zest, mustard, honey, vinegar, salt and pepper. Add the olive oil and whisk to form an emulsion.
  5. Arrange the greens on a platter and spoon over the barley and butternut. Scatter over the sliced red onion, drizzle with the dressing and serve.

Serves 4–6

BASIL-STUFFED POLENTA SQUARES WITH BROCCOLI AND FOUR CHEESES

  1. Prepare a 20 x 20 cm roasting tin by rubbing with oil and lining with a square of baking paper.
  2. Bring the vegetable stock or salted water to the boil in a pot. Stir in the polenta, working fast so there are no lumps. Cook while stirring for 3–4 minutes before removing from the heat.
  3. Stir in the butter, Parmesan, salt and pepper and spread half the polenta over the bottom of the prepared tin.
  4. Tear the basil leaves with your hands and use to cover the polenta. Sprinkle over the mozzarella and cover with the remaining polenta, making sure to spread right into the corners. Leave to stand for 45 minutes to set.
  5. Cut squares from the stuffed polenta and fry on both sides in shallow hot oil until crisp and golden brown.
  6. Mix the mascarpone with the crumbled blue cheese.
  7. Top each square of fried polenta with some steamed broccoli and blue cheese cream. Flash under a hot grill to melt the cheese if you like.

Serves 4

MUSHROOM TOAD IN THE HOLE WITH MISO GRAVY

  1. Preheat the oven to 200 °C.
  2. Place the mushrooms in a 25 x 12 cm roasting tin, season and roast for 15 minutes until tender.
  3. Meanwhile, whisk together the eggs, flour, baking powder, salt, some black pepper and the milk. Leave to stand.
  4. Once the mushrooms are cooked, scatter the tomato halves and thyme around them. Quickly pour all the batter into the sizzling-hot tin over the mushrooms and return to the oven.
  5. Bake for 20 minutes until the batter is puffed up and golden.
  6. Serve smothered in miso gravy (see page 178).

Serves 4

AUBERGINE, RED LENTIL AND TOMATO CURRY

If you can find canned cherry tomatoes, they’d be ideal for this recipe. Serve with millet or quinoa for a high-protein, low-fat meal.

  1. Heat 2 T (30 ml) of the oil in a large saucepan and cook the aubergine and onion for about 7 minutes until softened. Remove from the pan with a slotted spoon.
  2. Add the remaining oil to the pan, along with the garlic, ginger and spices and cook for 3 minutes while stirring.
  3. Add the lentils and water and simmer until the lentils have softened.
  4. Add the aubergine and onion, canned tomatoes, tomato concentrate and curry leaves and simmer for 5–10 minutes.
  5. Serve on a mound of hot millet or quinoa with chopped fresh coriander, poppadoms and yoghurt.

Serves 4

GINGERED SWEET POTATO SOUP WITH SALTED PEANUTS

This is my own unusual but captivating combination. – Jade

  1. Cook the onion, leeks, ginger, chilli and garlic in the olive oil in a large pot until softened and golden brown.
  2. Add the sweet potatoes, stock and coconut milk, season and simmer for about 20 minutes until the potato is completely soft.
  3. Pan-roast the peanuts until golden brown and aromatic, season liberally with sea-salt and set aside.
  4. Liquidise the soup with the coriander and serve with a garnish of salted peanuts.

Serves 4

SAVOURY PANCAKES BAKED WITH SPINACH, CREAM AND GRUYÈRE
  1. First make the pancakes and keep warm in a warming drawer.
  2. Preheat the oven to 200 °C and grease an ovenproof dish.
  3. Cook the spinach or chard in half the butter in a pot over high heat until just wilted. Season and squeeze out all excess liquid with the back of a spoon. Chop finely.
  4. Cook the mushrooms in the remaining butter in a frying pan until all liquid has evaporated.
  5. Stir the mushrooms into the cooked spinach, add the grated cheese and season well.
  6. Divide the filling between the pancakes, roll up and place in the greased dish. Pour over the cream, season and bake in the centre of the oven for 25–30 minutes until golden brown.

Serves 4

HOMEMADE BAKED BEANS WITH ROAST TOMATOES AND CHILLI–CHEESE CORNBREAD CRUST

Homemade baked beans are a revelation – they are so much tastier than the canned variety. Start the day before you want to cook the beans, to give them a good overnight soak.

  1. Soak the beans in plenty of water for at least 8 hours, preferably overnight.
  2. When ready to start, drain the beans, cover with water in a saucepan, add the thyme, bay leaves and onion half and bring to the boil.
  3. Turn down the heat to medium and simmer for about 45 minutes until the beans are tender. Drain and discard the seasonings.
  4. Preheat the oven to 150 °C.
  5. Cook the chopped onions in the butter in a large saucepan until soft and translucent, stir in the paprika and mustard powder, and cook for a further 1 minute.
  6. Add the cooked, drained beans, tomato purée, stock and molasses or maple syrup. Bring to the boil and season. Pour into an ovenproof dish, cover tightly with two layers of heavy-duty foil and bake for 2 hours until the liquid is thickened into sauce and the beans are very tender.
  7. Meanwhile, roast the halved tomatoes on a baking tray in the same oven, drizzled with the olive oil and seasoned with some salt and pepper, until tender. Set aside.
  8. To make the cornbread topping, simply stir all the ingredients together into a batter and set aside.
  9. When the beans are done, lay the tomatoes on top and spoon over the cornbread batter, making sure to spread it right into the corners.
  10. Raise the oven temperature to 180 °C and bake for 45 minutes until a toothpick inserted into the cornbread comes out clean.

COOK’S TIP:

The cornbread can be baked on its own with the baked beans and tomato on the side as a light savoury supper served with a tangy salad.

Serves 4

RED WINE, MUSHROOM AND ONION PUFF PASTRY PIE

This rich and hearty pie will fill the house with delectable aromas while cooking. Making individual pot pies is a nice touch for a dinner party. Or leave out the pastry and simply serve the mushroom sauce on rice, mash or pasta with grated Parmesan.

  1. Trim the roots off the whole baby onions and cook in the olive oil in a pot with the leeks, celery and carrots over medium heat for about 20 minutes until the vegetables begin to caramelise. Stir frequently to prevent scorching.
  2. Add the mushrooms and herbs and cook for a further 10 minutes before adding the red wine, stock, tomato concentrate and potato chunks. Put on the lid and simmer over medium heat for 20–25 minutes until the sauce has thickened and all the vegetables are tender but still holding their shape. Stir well and season to taste.
  3. Fill 4–6 pot pie dishes or 1 large pie dish three-quarters full with the mushroom stew and allow to cool completely. In the meantime, preheat the oven to 200 °C.
  4. Cut circles 1 cm wider than the diameter of the pie dishes from the pastry and use to cover the pies, crimping the edges.
  5. Cut one or two vents in the pastry lids for steam to escape, and brush with a little beaten egg to ensure a golden brown colour.
  6. Bake in the centre of the oven for 20 minutes or until the pastry looks puffy and golden brown all over. Serve piping hot.

Serves 4–6

GRILLED AUBERGINE WEDGES WITH MOROCCAN RICE AND TOMATO JAM

This is a delectable meal, served hot or cold.

  1. Preheat the oven to 200 °C. Place the aubergine wedges on a baking tray and brush with olive oil. Season with cumin, paprika, salt, pepper, mint, coriander and sumac and roast in the oven for 15–20 minutes until just tender. Remove and keep warm.
  2. Meanwhile, cook the rice in a saucepan with the olive oil, onion, spices, stock and lemon or lime juice for about 20 minutes until tender.
  3. Mix the yoghurt with the dill, garlic and pine kernels and chill in the fridge.
  4. To make the jam, soften the onion in the olive oil in a saucepan until translucent. Add the tomatoes and cook on high heat for 10 minutes. Turn down the heat, add the cinnamon, vinegar and coriander and cook gently for a further 35–40 minutes until thick. Stir in the honey and cook for another 10 minutes until the oil separates out of the jam. Bottle in a sterilised glass jar and refrigerate. This will keep in the fridge for 3 weeks.
  5. Serve the aubergine wedges on the rice with dollops of spiced yoghurt and tomato jam.

Serves 4

BRAAI IDEAS

BRANDIED FIGS AND MASCARPONE

An easy, boozy pud for those lazy fire-side evenings.

  1. Soak the figs in the 3 cups of brandy, honey and naartjie or orange juice overnight or for up to 1 week.
  2. To serve, beat the mascarpone with the sugar, Drambuie or Cointreau or brandy. Lift the soaked figs out of the brandy, divide between four plates and spoon over the mascarpone. Garnish with orange zest.

Serves 4

RHUBARB AND STRAWBERRY CRUMBLE

Lovely rosy-hued rhubarb is one of my favourite fruits and this is one of the simplest, yet most delicious, ways of preparing it. – Sonia

  1. Preheat the oven to 180 °C.
  2. Cover the rhubarb chunks with the white sugar, orange zest and juice and just enough water to cover in a saucepan. Simmer gently until tender and spoon into a baking dish, juice and all.
  3. Scatter over the strawberries.
  4. Rub together the dry ingredients and butter until it resembles coarse breadcrumbs, and scatter over the rhubarb and strawberries.
  5. Bake in the centre of the oven for 30 minutes. Serve hot or cold with lashings of thick cream or custard.

Serves 6–8

ALMOND CROISSANT BREAD PUDDING WITH CUSTARD

Ever wondered what to do with day-old croissants? Make bread pudding, of course! Almond, cinnamon or chocolate croissants come with built-in flavouring.

  1. Whisk the eggs, castor sugar and vanilla seeds for 30 seconds in a medium Pyrex bowl.
  2. Bring the milk to the boil with the vanilla pod, cinnamon and nutmeg in a saucepan. As soon as it begins to boil, remove from the heat and leave to steep and cool down for 30 minutes.
  3. Once completely cool, strain the milk, discarding the vanilla pod and cinnamon stick if used, and pour over the beaten eggs. (The vanilla pod can be rinsed, dried and used again.) Whisk the milk and eggs together.
  4. Butter the inside of an ovenproof dish (about 22 x 28 x 6 cm deep) well and tear the croissants into chunks into the dish.
  5. Scatter over the raisins or sultanas and then pour over the custard. Leave to steep for at least 1 hour.
  6. Preheat the oven to 180 °C.
  7. Bake the croissant pudding in the middle of the oven for 40 minutes, until the custard is set and the pudding is puffed up and golden brown. Serve with cream or custard.

Serves 4–6

WHITE CHOCOLATE AND COCONUT PANNA COTTA WITH POMEGRANATE JELLY

This has been adapted from a recipe by Donna Hay.

  1. Lightly spray eight 1 cup (250 ml) ramekins with non-stick cooking spray and set aside until needed.
  2. First make the jelly by warming the pomegranate juice with the castor sugar in a saucepan over medium heat until the sugar has dissolved. Stir in the pomegranate rubies.
  3. Stir the gelling agent into the water and leave to stand until dissolved, then mix into the pomegranate mixture and divide evenly between the ramekins. Chill for 1 hour until firmly set.
  4. Once the jelly has set, make the panna cotta. Pour 1⁄4 cup (60 ml) of the coconut milk over the gelling agent and leave to dissolve.
  5. Meanwhile, heat the rest of the milk with the castor sugar and vanilla pod in a saucepan to boiling point.
  6. Remove from the heat and remove the vanilla pod. Add the chocolate pieces and whisk in the gelling agent. Leave to stand until the chocolate has melted, then whisk until smooth.
  7. Pour some of the panna cotta into each ramekin, nearly to the top. Stand the filled ramekins on a tray and refrigerate for at least 6 hours until set.
  8. When ready to serve, briefly dip the bottoms of the ramekins in a bowl of hot water to loosen the jelly, then unmould onto serving plates. Garnish with pomegranate rubies and shaved white chocolate.

Serves 8