GABLES & GOOSEBERRIES

Where the concept of ‘time and place’ begins

Full of curiosity and determined to become an expert wine drinker, I set off in my blue ’77 Datsun with its white vinyl roof to conquer the Cape like the Dutch had conquered it centuries before. Food had never been this exciting for me. The Cape opened up what I call my jar of preserved curiosity. The people who have the most incredible sense of quality and know exactly how to enjoy the finer things in life were my main reason for making this beautiful, versatile place my home for nearly 10 years. From the wine-growing areas of Stellenbosch and the valleys of trout in Franschhoek, to the vibrant streets of Cape Town and the open fields of the Boland. Set under the big oak trees of the Cape, these recipes were shared as the favourites among my circle of friends.

CAULIFLOWER AND ROQUEFORT SOUP WITH GRAPEFRUIT ZEST AND PHYLLO PASTRY LID

The unusual combination of grapefruit with cauliflower and Roquefort is a fresh harmony of rich, creamy and zesty.

Difficulty: Easy

Preparation time: 20 min.

Cooking time: 45 min.

SERVES 4

INGREDIENTS

METHOD

  1. Preheat the oven to 180 °C.
  2. Place the chicken stock, Roquefort and cream in a saucepan and heat on medium heat. Keep stirring to make sure all the cheese has melted and do not boil. Once it is done, strain the mixture into a bowl, discarding the blue, hard bits. Pour the cheese soup into a bowl and keep it warm until ready to use.
  3. Boil the cauliflower in hot water until softened. Once ready, place the cauliflower, double cream, salt and pepper in a food processor and blend until creamy and smooth. If you don’t want your soup too thick, add 1 cup warm milk to thin it out.
  4. Using four glasses, cups or bowls, first pour in the cauliflower soup, and then the Roquefort cheese soup. Sprinkle with grapefruit zest. Cover with a sheet of phyllo pastry and brush with melted butter. Bake for 10–15 minutes, or until the phyllo pastry is golden. Serve immediately.

OLD-FASHIONED PRAWN COCKTAIL

Don’t be scared of being old-fashioned – it’s kind of the in-thing at the moment!

Difficulty: Easy

Preparation time: 30 min.

SERVES 4

INGREDIENTS

  • 1/4 cup tomato sauce
  • 2 tablespoons mayonnaise
  • 1/4 cup cream
  • 1 teaspoon chopped chives
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • Dash of red Tabasco sauce
  • Salt and freshly ground black pepper
  • Lettuce, washed (preferably Iceberg or butter lettuce)
  • 600 g cooked prawns, peeled

METHOD

  1. To make the cocktail sauce, combine the tomato sauce, mayonnaise, cream, chives, lemon juice, Worcestershire sauce and Tabasco in a small bowl. Taste and season with salt and pepper.
  2. Place the lettuce in four serving dishes or glasses. Top with the prawns and drizzle with the cocktail sauce. Serve immediately.

The mixture of tomato sauce and mayonnaise is also called a ‘Marie Rose’ sauce, which is probably the most symbolic sauce of the Seventies.

ORIGANUM AND PEA PURÉE

This little recipe is great with gammon steaks, lamb chops, or as a delicious dip with freshly baked bread.

Difficulty: Easy

Preparation time: 30 min.

SERVES 4

INGREDIENTS

  • 1/4 cup olive oil
  • 1/2 red onion, chopped
  • 2 garlic cloves, crushed
  • 1 cup chicken stock
  • 500 g frozen peas
  • Salt and freshly ground black pepper
  • 30 g butter
  • 4 teaspoons chopped origanum

METHOD

  1. Heat the oil in a heavy-based frying pan and add the onion and garlic. Cook slowly until soft and lightly coloured. Add the stock, peas and seasoning and continue cooking slowly for 25–30 minutes. Purée the mixture with the butter and origanum. Adjust the seasoning and serve either warm with meat, or cold as a dip.

Replace the origanum with mint for a more classic combination.

SARDINES AND PICKLED ONIONS ON RYE TOAST

Some things just can’t get better, no matter what you do to it, and sardines on toast is one of those things. Sliced boiled egg, pickled onions and warm, crispy rye toast make me so happy on the inside, I just can’t help myself!

Difficulty: Difficulty Easy

Preparation time: 15 min.

Cooking time: 10 min.

SERVES 2

INGREDIENTS

  • 2 slices rye bread, toasted
  • Olive oil
  • 1 x 115 g can sardines
  • 2 eggs, boiled for 8–10 minutes
  • Pickled onions, quartered
  • Salt and freshly ground black pepper

METHOD

  1. Toast the rye bread and sprinkle with olive oil. Top with whole sardines, sliced boiled egg and pickled onions. Season with salt and pepper.

Replace the rye bread with honey quinoa bread (see page 208).

PINEAPPLE AND ORANGE SALAD WITH MINT AND FETA

A startlingly simple salad that is delightful and surprising on hot summer days!

Difficulty: Easy

Preparation time: 30 min.

Cooking time: 55 min.

SERVES 6–8

INGREDIENTS

  • 1 pineapple, peeled and diced
  • 2 oranges, peeled and cut into 2 cm-diameter circles
  • 100 g plain feta
  • 2 tablespoons chopped mint leaves
  • 6 radishes, finely sliced
  • 2 tablespoons white wine vinegar
  • Zest and juice of 1 lemon
  • 1 teaspoon chopped chives
  • Salt and freshly ground black pepper

METHOD

  1. Toss all the ingredients together and season with salt and pepper.

I suggest you make this salad a few hours in advance and store it in the fridge. To serve, sprinkle with crumbled feta and some freshly ground black pepper to taste.

WILD MUSHROOM RISOTTO

Delicious as a main meal or as a side for braised lamb or veal shanks.

Difficulty: Medium

Preparation time: 1 hr

Cooking time: 30–45 min.

SERVES 4

INGREDIENTS

  • 3 cups chicken stock (may need a little bit more)
  • 4 tablespoons butter
  • 2 shallots, finely chopped
  • 3 cups mixed wild mushrooms, cleaned and trimmed and roughly chopped
  • 1/3 cup chopped Italian parsley
  • Coarse sea salt and freshly ground black pepper
  • 3/4 cup Arborio rice
  • 2/3 cup dry white wine
  • 1/2 teaspoon white truffle oil
  • 2 tablespoons freshly grated Parmesan
  • 1 teaspoon chopped chives

METHOD

  1. Bring the stock to a simmer and keep warm on the side. Heat half the butter in a heavy-based saucepan on medium heat and sauté the shallots until soft and translucent. Add the mushrooms, stirring occasionally until browned and any liquid has evaporated. Add the parsley and season. Transfer to a bowl.
  2. Melt the remaining butter in the same saucepan and then add the rice. Stir occasionally for 1–3 minutes. Add the white wine and deglaze the pan. Ladle in 1 cup stock and cook on a strong simmer, stirring until all the liquid has been absorbed. Continue simmering and adding stock about 1/2 cup at a time. Keep stirring and make sure each addition of stock is absorbed before adding the next. Cook until the rice is creamy-looking, approximately 15 minutes. Keep leftover stock for thinning.
  3. Remove from the heat and add the sautéed mushrooms, truffle oil, cheese and chives. Season to taste and thin, if necessary, with leftover stock before serving.

If you can get hold of fresh truffles, it will, of course, be a bonus. Sprinkle over a few shavings before serving to replace the truffle oil.

FISHCAKES WITH LEMON AND HORSERADISH

A hearty meal served with mashed potatoes. I make this in larger batches and freeze them for those lazy weekday evenings.

Difficulty: Easy

Preparation time: 40 min.

Cooking time: 15–20 min.

SERVES 4

INGREDIENTS

  • 200 g salmon fillet, steamed or poached
  • 11/2 tablespoons hot horseradish from a jar
  • 1 lemon, plus wedges for garnishing
  • 400 g creamy mashed potatoes
  • Freshly ground black pepper
  • 3 tablespoons olive oil
  • 110 g spring onions, roughly chopped
  • 1 tablespoon cake flour
  • 3/4 cup mayonnaise
  • 100 g fresh rocket

METHOD

  1. Place the salmon in a large bowl and flake with a fork. Add 1 tablespoon horseradish, the zest of half the lemon, the mashed potatoes and a little black pepper. Mix together well.
  2. Heat 1/2 tablespoon olive oil in a frying pan on medium heat, add the spring onions and fry for 1–2 minutes until softened, but not coloured. Cool slightly, then stir into the fishcake mix. Shape into four fishcakes, place on a plate, dust with the flour, cover with plastic wrap and chill for at least 10 minutes to firm up.
  3. Meanwhile, make the lemon mayonnaise. Mix the remaining horseradish into the mayonnaise with the zest of the rest of the lemon, reserving a little zest for garnishing. Season with black pepper, add a squeeze of lemon juice and mix well. Top the mayonnaise with the reserved lemon zest.
  4. Heat 2 tablespoons olive oil in a large frying pan and, when hot, add the fishcakes. Fry for 3–4 minutes on each side until golden brown. Serve straight from the pan with the lemon mayonnaise, rocket and lemon wedges, drizzled with the remaining olive oil and a little lemon juice.

RAINBOW TROUT AND WATERCRESS QUICHE

This is based on Robuchon’s recipe for Quiche Lorraine. Adding watercress and trout is just one way I empty my fridge by using this basic recipe for an always successful result. With the classic, buttery companion of pâté brisée, who can resist?

Difficulty: Easy

Preparation time: 30 min.

Cooking time: 30 min.

SERVES 6

INGREDIENTS

METHOD

  1. Preheat the oven to 220 °C.
  2. Beat the eggs, milk and cream together in a large bowl until well combined and a little foamy. Season with salt, pepper and nutmeg. Arrange the trout and watercress evenly on the bottom of the pâté brisée crust, and pour the egg mixture over.
  3. Bake for 5 minutes, then lower the temperature to 180 °C and bake for another 25 minutes, or until the egg is well set and the top is golden. Serve with fresh lettuce and vinaigrette.

CHICKEN BREAST WITH SAUTERNES AND PRESERVED LEMON

Difficulty: Easy

Preparation time: 15 min.

Cooking time: 40 min.

SERVES 4

INGREDIENTS

METHOD

  1. Season the chicken breasts on both sides. Place the chicken breasts skin-side down in a flameproof casserole with a mixture of olive oil and butter. Cook on medium to high heat until browned. Turn over the breasts and half cover the casserole and continue to cook until the chicken is cooked all the way through.
  2. Meanwhile in a separate saucepan, sweat the mushrooms gently, then drain and set aside. Remove the chicken from the casserole and add the chopped shallots and Sauternes. Deglaze the casserole and reduce the liquid by half. Stir in the cream and mignonette. Reduce further for 2 minutes and then strain the sauce through a sieve.
  3. Return the sauce to the casserole and stir in a dash of lemon juice with the finely diced zest of the preserved lemon. Arrange the chicken breasts in the casserole and warm up, but do not boil the sauce. Mix in the mushrooms, sprinkle with chopped Italian parsley and serve.

*A mixture of ground black and white pepper is called a mignonette.

CREAMY CHICKEN AND CORN POT PIES

A rustic pie with a crispy crust … hearty and delicious.

Difficulty: Medium

Preparation time: 30 min.

Cooking time: 45 min.

SERVES 6

INGREDIENTS

  • 600 g chicken breast fillets
  • 1–2 tablespoons olive oil
  • 6 corn on the cob
  • 1 leek, trimmed, washed and sliced
  • Butter and olive oil for frying
  • 1 cup creamed corn
  • 2 tablespoons chopped chives
  • 50 g butter
  • 2 teaspoons cake flour
  • 1 cup chicken stock
  • 2 tablespoons sour cream
  • Salt and freshly ground black pepper
  • 1 roll puff pastry, store-bought or see page 293
  • Milk or beaten egg for glazing

METHOD

  1. Preheat the oven to 220 °C.
  2. Cut the chicken fillets into strips. Heat the oil in a large frying pan and brown the chicken pieces, turning once. Set aside.
  3. Boil the corn cobs in a large pot of boiling water for about 10 minutes. Remove from the heat and cut the corn off the cobs. Set aside.
  4. Fry the leek gently in some butter and olive oil until softened. Add the creamed corn, chives, corn from the cobs and the chicken pieces. Melt the 50 g butter in the microwave and mix with the flour to form a roux. Add to the chicken mixture followed by the chicken stock. Simmer for a few minutes until thick and creamy. Add the sour cream to finish off and season with salt and pepper. Spoon the filling into a pie dish or individual pie dishes.
  5. Roll out the pastry until it is large enough to cover the pie dish, overlapping slightly. Press the edges together firmly and trim the pastry. Cut a small hole in the middle of the pie to release steam during baking and brush the pies with the glaze. Bake for 30 minutes, or until the pastry is well risen and golden.

BOBOTIE WITH COCONUT CREAM AND ALMONDS

My best friend Leon is famous for his bobotie. Even though the recipe has so many versions, he gets it spot on. When I asked him for the recipe, he rumbled off a bunch of ingredients and said: ‘If you want, add more of this or that …’. Below is what I improvised on those notes and I think it is close enough to share with you.

Difficulty: Medium

Preparation time: 30 min.

Cooking time: Approx. 1 hr

SERVES 6

INGREDIENTS

  • Olive oil
  • 1 large onion, finely chopped
  • 1 clove garlic, crushed
  • 1 teaspoon ground ginger
  • 11/2 teaspoons crushed coriander seeds
  • 1 kg lean beef mince
  • 1 piece stick cinnamon
  • 4 cardamom pods
  • 2 curry leaves
  • 2 star anise
  • 2 teaspoons turmeric
  • 11/4 cups apricot jam
  • 1 cup peach chutney
  • 2 x 400 ml cans coconut cream
  • 3/4 cup seedless raisins
  • 6 eggs
  • Salt and freshly ground black pepper
  • 4–6 bay leaves for garnishing
  • 1 cup flaked almonds

METHOD

  1. Preheat the oven to 180 °C. Place some olive oil, the onion, garlic, ginger and crushed coriander seeds in a large saucepan. Sauté until the onion is soft. Add the beef mince and cook for a few minutes, then add the cinnamon, cardamom, curry leaves, star anise, turmeric, jam and chutney. Brown the mixture until the liquids have reduced. Add 1 can of coconut cream to the mixture along with the raisins. Simmer for 5–10 minutes, then transfer the mince to an ovenproof dish. Make the custard by mixing the eggs into the other can of coconut cream. Season well and pour over the meat. Arrange the bay leaves on top and scatter over the flaked almonds. Bake until the custard has set and browned on top. Serve with tomato and sweet chilli jam.

Tomato and Sweet Chilli Jam

  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons ground ginger
  • 750 g ripe cherry tomatoes, halved
  • 1 red onion, finely chopped
  • 1 clove garlic, finely chopped
  • 2 chillies, finely chopped
  • 1 cup cider vinegar
  • 250 g soft brown sugar
  • 1 tablespoon soy sauce
  1. Mix all the ingredients, except the soy sauce, together in a large saucepan. Bring the mixture to a boil and then simmer for about 11/2 hours. The consistency should be like a jam. Add the soy sauce and cook for a few more minutes. Spoon into sterilised jars and seal.

HOMEMADE PASTA WITH OXTAIL SAUCE

Tradition has it that the longer the sauce cooks, the better the flavour and this recipe proves it right. Certainly one of my all-time favourites!

Difficulty: Little effort

Preparation time: 45 min.

Cooking time: 3 hrs 30 min.

SERVES 8

INGREDIENTS

  • 1.5 kg oxtail, cut into pieces at the joint
  • 5 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 150 g pancetta, finely diced
  • 2 cups chopped red onion
  • 2 medium carrots, finely chopped
  • 3 stalks celery, finely chopped
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 2 tablespoons chopped parsley, plus extra for garnishing
  • 1/2 cup tomato paste
  • 11/2 cups dry white wine
  • 4 cups beef or chicken stock
  • 1 batch Basic Pasta Dough (see page 281)
  • Freshly grated Parmesan
  • 2 tablespoons chopped mint leaves

METHOD

  1. Bring a medium-sized saucepan of water to a boil and add a pinch of salt. Add the oxtail pieces and, once the water boils again, transfer the oxtail to a side dish. Discard the water.
  2. Using a large Dutch oven (potjie), heat the olive oil until hot. Add the oxtail pieces and season lightly with salt and pepper. Brown the oxtail for 10–15 minutes, turning occasionally. Now add the pancetta, chopped onion, carrots and celery and sauté until the vegetables are tender. Add the garlic, bay leaves and parsley and cook for another 1–2 minutes. Add the tomato paste and cook until lightly browned, then add the wine and scrape the bottom of the pot to release any brown bits. Reduce the liquid to more than half, then add the stock. Cover the Dutch oven and reduce the heat to a simmer, stirring occasionally for 21/2–3 hours, or until the meat is very tender and pulls away from the bones.
  3. Transfer the oxtail to a large plate and allow to cool. Spoon off the fat that has accumulated on top of the sauce and discard. Cook the sauce further until it has reduced and thickened. Set aside and keep warm.
  4. Once the oxtail pieces have cooled down, shred the meat into small strips and discard the bones. Add the meat to the sauce, cover and keep warm.
  5. While the sauce is cooking, roll the pasta into sheets of 2.5–3 mm thick and cut into 5 mm strips (or use a pasta machine). Bring a large saucepan of cold water to a boil and add a pinch of salt. Add the pasta and cook for 1–2 minutes, depending on the thickness of the pasta. The pasta should be al dente (soft but firm to the bite), then strain. Place the pasta in a large bowl and drizzle with a dash of olive oil, then ladle the sauce over the pasta and sprinkle with grated Parmesan and chopped mint and parsley.

POACHED PLUMS WITH GRAND MARNIER

This easy combination of glorious flavours is simply delicious over ice cream, for breakfast on yoghurt, or served as a side to a spicy savoury dish.

Difficulty: Easy

Preparation time: 40 min.

Cooking time: 15 min.

SERVES 6

INGREDIENTS

  • 1 orange
  • 1/2 cup icing sugar
  • 2 pieces stick cinnamon
  • 1 star anise
  • 4 whole cloves
  • 1 vanilla bean, split lengthwise
  • 1 cup water
  • 6 dark red plums, cut into wedges
  • Juice of 1 lemon
  • 3 tablespoons Grand Marnier
  • Pinch ground cinnamon
  • Greek yoghurt

METHOD

  1. Using a vegetable peeler, peel the orange zest in large strips. Add the zest, icing sugar, stick cinnamon, star anise, cloves, vanilla and water to a medium saucepan. Bring to a boil and then simmer for 5 minutes. Add the plums to the liquid and poach for about 10 minutes.
  2. Cool for 20 minutes, then add the lemon juice and the Grand Marnier. Serve warm or chilled and topped with a mixture of ground cinnamon and Greek yoghurt.

APPLE AND BERRY CRUMBLE

Jennie Sinclair awoke something in me with her apple crumble. Here I used mixed berries with apples, but let your imagination go with whatever you find in season!

Difficulty: Easy

Preparation time: 20 min.

Baking time: 30–45 min.

SERVES 6

INGREDIENTS

  • 21/2 cups cake flour
  • 3/4 cup unrefined brown sugar
  • 1/2 teaspoon ground ginger
  • 1 cup unsalted butter, room temperature

For the Filling

  • 3–4 medium Granny Smith apples, peeled, cored and cut into 3 cm chunks
  • 1 cup mixed berries (fresh or frozen)
  • 1/4 cup unrefined brown sugar or vanilla sugar
  • 1 teaspoon ground cinnamon

METHOD

  1. Preheat the oven to 180 °C. Generously butter an ovenproof dish of 24 cm in diameter.
  2. Place the flour, sugar and ginger in a large bowl and mix well. Take a few cubes of butter at a time and rub into the flour mixture until it resembles breadcrumbs.
  3. To make the filling, mix the apples and berries in a large bowl and sprinkle with the sugar and cinnamon. Spoon the fruit mixture into the bottom of the prepared dish and then top with the crumble mixture. Bake for 30– 45 minutes, or until the crumble is browned and the fruit mixture bubbles.

Add a cup of shredded coconut to the crumble for an interesting alternative.

CHOCOLATE AND APPLE SAUCE CUPCAKES

A moist, tangy chocolate cake filled with bits of dark chocolate. I am a big fan of chocolate and, trust me, this one takes the cake!

Difficulty: Medium

Preparation time: 40 min.

Baking time: 15 min.

SERVES 12

INGREDIENTS

For the Cake Mix

  • 3/4 cup cocoa powder
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup apple sauce
  • 1 cup dark chocolate chips

For the Frosting

  • 1 cup cream cheese
  • 1/4 cup crème fraîche or sour cream
  • 4 tablespoons butter, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 2 cups icing sugar, sifted

METHOD

  1. Preheat the oven to 180 °C. Line a muffin pan with paper liners or use cupcake liners.
  2. Combine the cocoa powder, flour, baking powder and salt in a bowl, and then set aside.
  3. In a separate mixing bowl, cream the butter and sugar. Add the eggs, one at a time, beating well after each addition. Add the vanilla. Stir in the flour mixture and apple sauce by alternating between them. Fold in the chocolate chips and mix well. Bake for 10–12 minutes, or until a toothpick inserted in the centre comes out clean.
  4. To make the frosting, combine the softened cream cheese, crème fraîche, butter and vanilla, and beat until creamy. Slowly add the icing sugar and beat on a medium speed, scraping down the sides of the bowl until smooth and fluffy.
  5. Spread or pipe the frosting evenly over the cooled cupcakes and top with strawberries, cherries or chopped nuts.

CHOCOLATE FONDANT WITH MINT LEAF ICE CREAM

When your spoon hits the crispy crust, a river of liquid warm chocolate greets the mint ice cream – this is when cold and hot come together in an insanely good embrace! The toughest part is to know when the fondant is ready and still looks like it may fall apart. Have faith.

Difficulty: Medium

Preparation time: 45 min.

Baking time: 15 min.

SERVES 6

INGREDIENTS

  • 50 g butter, melted, for brushing Cocoa powder for dusting
  • 200 g good-quality dark chocolate, chopped into small pieces
  • 200 g butter, cut into small pieces
  • 4 eggs plus 4 egg yolks
  • 200 g castor sugar
  • 200 g cake flour

For the Mint Leaf Ice Cream

  • Bunch of mint
  • 100 g castor sugar
  • 1 cup double cream
  • 2 cups mascarpone cheese, lightly beaten

METHOD

  1. Brush six ramekins or moulds with melted butter and dust with cocoa powder. Mix the chocolate and butter in a glass bowl and microwave at 10– 15 seconds intervals until the mixture is melted. Do not leave unattended as the chocolate will burn. Allow to cool for 10 minutes.
  2. In a separate bowl, whisk the eggs, egg yolks and sugar together until thick and pale. Sift the flour into the eggs, then beat together. Now pour the melted chocolate into the egg mixture and mix well. Don’t overmix.
  3. Pour the batter into the ramekins or moulds and chill for about 30 minutes. If prepared in advance, you can now freeze the ramekins and then bake from frozen, adding 5 minutes extra to the cooking time.
  4. Bake in a preheated oven at 180 °C for 10–12 minutes, or until the tops have formed a crust and they pull away from the sides. Remove from the oven and allow to cool for 1 minute before turning out carefully. Use a sharp knife to loosen the sides before turning out.
  5. To make the ice cream, separate the mint leaves from the stems. Add the castor sugar, mint stems and 1 cup water to a saucepan and bring to a boil. Reduce to 100 ml, then cool and discard the mint stems. Blanch the mint leaves in boiling water for about 30 seconds. Drain immediately and plunge into ice-cold water. In a blender, whizz the mint leaves with the cold mint syrup for about 2 minutes, adding about 2 tablespoons water if necessary to make a thick liquid. Beat the cream to soft peaks, then add the mascarpone, followed by the mint mixture, until well combined. Churn the mixture in an ice-cream maker according to the instructions.

SWEET WINE AND VANILLA JELLY WITH POMEGRANATE SEEDS

A summer delight that takes me back to my student days in Stellenbosch.

Difficulty: Easy

Preparation time: 20 min., excluding setting time for gelatin

Cooking time: 5 min.

SERVES 8

INGREDIENTS

  • 3 cups dessert wine (Muscat or similar style)
  • 1/4 cup white wine
  • 2/3 cup castor sugar
  • 1 vanilla bean, split lengthwise
  • 8 sheets or 5 teaspoons gelatin powder
  • 1/4 cup boiling water
  • Pomegranate seeds

METHOD

  1. Place the wines, sugar and vanilla in a saucepan on medium heat and stir for 5 minutes or until the sugar has dissolved. Bring to a boil and cook for about 2 minutes until the syrup thickens. Remove the vanilla bean and reserve for garnishing.
  2. Soak the gelatin and water in a large heatproof jug and whisk until the gelatin has dissolved. Stir the wine mixture into the gelatin mixture. Divide a small amount of the liquid among eight glasses or moulds of your choice (I use martini glasses for a more classic look). Refrigerate until set, then top with fresh pomegranate seeds and the rest of the gelatin liquid. If the leftover liquid has set slightly, reheat quickly to fill the rest of the moulds. To finish off, top with another layer of pomegranate seeds. Cut the discarded vanilla bean in quarters and use as a garnish.

FROZEN GRAPPA GRAPES

Difficulty: Easy

Preparation time: 20–30 min., excluding freezing time

SERVES 6

INGREDIENTS

  • 1 kg tender skin, firm sweet grapes, preferably seedless
  • 50–100 ml Grappa

METHOD

  1. Using a syringe and needle, inject each grape with a 2–5 ml shot of Grappa. Freeze the grapes on a large tray or cookie sheet. Once frozen, remove and place in freezer bags or cartons and return to the freezer until just before serving.

The grapes can also be used as ‘grape’ ice cubes to cool summer drinks.

CHOCOLATE AND RASPBERRY TRUFFLES

Difficulty: Easy

Preparation time: 20 min., excluding refrigeration period

SERVES 6

INGREDIENTS

  • 160 g fresh raspberries or 1/2 cup raspberry purée
  • 1 tablespoon castor sugar
  • 6 tablespoons crème fraîche
  • 325 g dark chocolate, chopped
  • 2 tablespoons softened butter
  • 11/2 teaspoons raspberry liqueur
  • 1/2 cup sifted cocoa powder

METHOD

  1. Blend the fresh raspberries until smooth. Place the purée in a small saucepan and add the castor sugar and crème fraîche and bring to a boil. Remove from the heat and incorporate the dark chocolate in batches. Once the chocolate has melted, blend in the softened butter and raspberry liqueur.
  2. Line a baking tray with greaseproof paper and pour the chocolate mixture into the tray. Refrigerate for 2 hours. Turn out the chocolate onto a second piece of paper and cut it into approximately 50 rectangles of 3 x 1.5 cm. Sift some cocoa powder into a shallow dish. Using your palms, roll the squares into balls and then use a fork to dip them into the cocoa powder. Transfer the truffles to a sieve and shake to remove the excess cocoa powder. Keep refrigerated.

CHERRY AND COGNAC CHEESECAKE WITH SHORTBREAD CRUST

While doing my degree in culinary arts, I often used to go to Ceres to pick bucketsful of cherries. Fond memories of these delightful little fruits that I swallowed pips and all are often conjured up at the markets in France.

Difficulty: Medium

Preparation time: Up to 6 hrs (including refrigerating)

Baking time: Approx. 1 hr 15 min

SERVES 6

INGREDIENTS

For the Cheesecake Filling

  • 220 g cream cheese, room temperature
  • 13/4 cups granulated sugar
  • 3 tablespoons cake flour
  • 1 teaspoon lemon zest
  • 1/2 teaspoon pure vanilla extract
  • 5 large eggs
  • 2 large egg yolks

For the Cherry and Cognac Topping

  • 2 cups sweet cherries, pitted
  • 2 tablespoons lemon juice
  • 1/4 cup granulated sugar
  • 1 tablespoon cornflour
  • 3 tablespoons cognac

METHOD

  1. Place the shortbread dough in a lightly buttered cake pan and gently press with your fingertips to line the bottom and sides of the pan. Pierce the bottom with a fork a few times to prevent it from puffing up when baked. Cover and chill for about 15 minutes. Preheat the oven to 220 °C and place the rack in the centre of the oven.
  2. Line the pastry shell with baking paper and fill with dried beans. Bake for 13–15 minutes until the crust is golden. Remove from the oven and cool completely.
  3. To make the filling, mix the cream cheese, sugar, flour and zest together with an electric mixer until smooth. Add the vanilla, then eggs and egg yolks, one at a time, beating on low speed until all the ingredients are incorporated. Scrape down the sides between additions. Pour the filling into the cooled shortbread crust and bake in the centre of the oven for 12 minutes, or until puffed. Lower the temperature to 90 °C and bake for another 45–50 minutes. The centre will still be a bit wobbly when the pan is shaken. Run a knife around the top edge of the cake to loosen it and cool completely on a rack. Refrigerate for at least 4–6 hours.
  4. To make the cherry topping, place all the ingredients, except the cognac, in a medium saucepan and bring to a boil. Once it is boiling, cook for an additional 1–2 minutes while adding the cognac. Remove from the heat and cool completely.
  5. Spread the topping over the cheesecake and serve at room temperature.

CARROT CAKE WITH CLASSIC CREAM CHEESE FROSTING

For as long as I can remember, Melandi baked the most memorable carrot cake I had ever tasted. Since then I have tried many recipes, but without success. I managed to get hold of this very simple, yet amazing recipe from her, passed on to her by a dear family friend.

Difficulty: Easy

Preparation time: 1 hr 20 min.

Baking time: 50 min.

SERVES 10

INGREDIENTS

  • 1 cup granulated sugar
  • 1 cup canola oil
  • 3 eggs
  • 11/2 cups cake flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon bicarbonate of soda
  • 1 cup coarsely grated carrots
  • 1 cup banana purée
  • 1/2 cup chopped nuts

For the Cream Cheese Frosting

  • 110 ml unsalted butter, room temperature
  • 11/2 cups icing sugar
  • 1 teaspoon pure vanilla extract
  • 100 ml cream cheese

METHOD

  1. Preheat the oven to 180 °C. Line two 20 cm cake pans with baking paper and grease lightly with butter.
  2. Mix the sugar, oil and eggs together in a large mixing bowl until light and thick. Sift the flour, baking powder, cinnamon and bicarbonate of soda together and then mix into the beaten egg batter. Add the grated carrots, banana purée and chopped nuts and stir well until combined. Pour the batter into the prepared cake pans and bake for 50 minutes. Once cooked, remove from the pans and allow to cool.
  3. To make the cream cheese frosting, beat the butter and icing sugar with an electric mixer until light and creamy. Gently fold in the vanilla extract and cream cheese. Be careful not to overmix because the frosting will separate.
  4. Once the cake has cooled, sandwich the cakes together with some of the frosting, then scoop the rest on top and distribute evenly over the sides and top of the cake.

BERRY-VANILLA COMPOTE

Serve on waffles, pancakes, ice cream or muffins, or use as a breakfast fruit with muesli and yoghurt … you will want to have this with everything!

Difficulty: Difficulty Easy

Preparation time: 15 min.

Cooking time: 15 min.

SERVES 6

INGREDIENTS

  • 1 cup granulated sugar
  • Zest and juice of 1 orange
  • 1 vanilla bean, sliced lengthwise
  • 4 cups fresh or frozen mixed berries

METHOD

  1. Place the sugar, orange zest and juice and vanilla bean in a saucepan and stir on low heat until the sugar has melted. Mix in the berries and give the pot a good shake. Cook on medium heat for 3–5 minutes until the berries start to soften. Serve warm.

WHOLE-WHEAT DATE BREAD

Difficulty: Difficulty Easy

Preparation time: 15 min.

Baking time: 40 min.

SERVES 6

INGREDIENTS

  • 1/2 cup dark brown sugar
  • 2/3 cup plain yoghurt or buttermilk
  • 1 tablespoon honey
  • 1 tablespoon pure vanilla extract
  • 3 large eggs
  • 1 cup cake flour
  • 3/4 cup whole-wheat flour
  • 11/2 teaspoons baking powder
  • 1/4 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 2/3 cup olive oil
  • 1 cup sliced pitted dates

METHOD

  1. Preheat the oven to 180 °C. Grease a 23 x 13 cm loaf pan with butter. Whisk the sugar, yoghurt, honey and vanilla together in a medium-sized bowl. Whisk in the eggs, one at a time.
  2. In a separate bowl, mix the flours, baking powder, bicarbonate of soda and salt together. Whisk the dry ingredients into the egg mixture, just until there are no lumps. Fold in the olive oil in three separate batches and then fold in the dates.
  3. Pour the mixture into the prepared pan and bake until it is golden brown and a cake tester inserted in the centre comes out clean. This will take 50–55 minutes. Let it rest for 10 minutes before turning out onto a rack to cool completely.

The Cape of Good Hope – ‘The Tavern of the Seas’

‘It always seems impossible until it’s done.’
– Nelson Mandela

Winemakers of the Cape