1 A partridge in a pear tree
Serve this pretty pear tart as part of a cheeseboard with classic Stilton or Brie.
PEAR, RICOTTA AND SAFFRON SABLÉ R19 PER SERVING
PEAR, RICOTTA AND SAFFRON SABLÉ
“Freeze the pastry and defrost overnight in the fridge when you’re ready to bake. If you like, use readymade puff pastry.”
EASY GREAT VALUE
Preparation: 20 minutes, plus 30 minutes’ chilling time Baking: 25 minutes
For the sablé:
free-range egg yolk 1
saffron ½ t
cake flour 150 g
cold butter 75 g, diced
icing sugar 50 g
ground cardamom 1 t
WHAT IS A SABLÉ?
“Sablé” means sand in French and refers to a mixture with a breadcrumb-like texture that’s sandy in colour. It’s often flavoured with citrus or almonds.
Woolworths Ayrshire ricotta 250 g
pears 4, very thinly sliced maple syrup 3 T
1 Preheat the oven to 180°C. To make the sablé, mix the egg yolk with the saffron and set aside.
2 Place the flour and butter in a bowl and rub in the butter using your fingertips. Add the icing sugar and cardamom and mix through.
3 Add the egg mixture and gently combine until a ball of dough forms. Shape into a circle, wrap in clingwrap and chill for 30 minutes.
4 Roll out the pastry to a thickness of 5 mm and cut into your desired shape. Blind bake for 10 minutes. Spoon the ricotta onto the pastry and layer the pears over it. Drizzle with maple syrup, then bake for a further 15 minutes.
CHOCOLATE SMUDGES/ TURTLE BROWNIES R17 PER SERVING
'2 Two turtle doves
Make dove-shaped “turtle” brownies as home-made gifts (so called because the chopped nuts, or biscuits, stick out like little feet.)
CHOCOLATE SMUDGES/ TURTLE BROWNIES
“These are a childhood favourite. Cut into squares, wrap in baking paper and tie with string. They can be made a week ahead and stored in the fridge. Add Marie biscuits, Tennis biscuits and even chopped nuts.”
Preparation: 20 minutes
Cooking: 5 minutes
butter 250 g, melted
icing sugar 500 g
cocoa powder 80 g
Woolworths white chocolate-chip biscuits
200 g, crushed into chunks
1 Combine the butter, icing sugar and cocoa powder. Add the biscuits and mix well.
2 Press into a baking tray lined with baking paper and set in the fridge until set. Cut into your desired shape.
CHUCKLES MALT ICE CREAM AND CHOCOLATE BABKA MERINGUE BOMBE R27 PER SERVING
CHUCKLES MALT ICE CREAM AND CHOCOLATE BABKA MERINGUE BOMBE “
You can use any cake or ice cream to line the bombe. If you like, add raspberries to the ice cream or use two different flavours to create a two-tone effect. Make the bombe up to a week in advance and freeze. Make the meringue and brûlée just before serving.”
VALUE Preparation: 45 minutes, plus overnight freezing time
Cooking: 5 minutes
babka 1, sliced
Woolworths Chuckles malt ice cream 2 litres
Woolworths Chuckles 125 g, roughly crushed
white chocolate 200 g, melted
For the meringue: free-range
egg whites 4
caster sugar 225 g
1 Line a 2-litre capacity bowl with clingwrap, then line the sides with slices of babka.
2 Gently soften the ice cream and add the Chuckles. Spoon the mixture into the lined bowl and freeze overnight.
3 To make the meringue, beat the egg whites until foamy, then gradually add the sugar, whisking until glossy and stiff. Invert the bombe onto a serving plate and remove the clingwrap.
4 Spoon dollops of meringue onto the outside of the bombe and smooth. Brûlée the outside using a blowtorch or place in a hot oven for 5 minutes.
5 Spread the melted chocolate onto a sheet of greaseproof paper. Chill until set. Dip a star-shaped cookie cutter into hot water and gently cut out stars.
6 Keep the stars in the freezer between layers of clingwrap until you are ready to decorate the bombe.
MINCE PIE TART WITH DARK BROWN SUGAR PASTRY R25 PER SERVING
MINCE PIE TART WITH DARK BROWN SUGAR PASTRY
“I like to jazz up readymade fruit mince with chopped apples, pears or oranges, dried prunes, zest and nuts. You can make individual tartlets, too!”
Serves 8 to 10
EASY GREAT VALUE
Preparation: 20 minutes, plus 30 minutes’ chilling time
Cooking: 30 minutes
For the brown sugar pastry: flour 375 g
butter 260 g, softened
Muscovado sugar 125 g
ground cinnamon 2 t
free-range egg 1, beaten
For the filling, mix: fruit mince 450 g
oranges 2, segmented
dried prunes 100 g, chopped
lemon 1, zested
free-range egg 1, beaten and mixed with 1 T water
icing sugar, for dusting
3 Three French hens
This version of baked Alaska is covered with cloud of Italian meringue made of egg whites.
1 Preheat the oven to 180°C. To make the pastry, combine all the ingredients in a mixer until a dough forms.
2 Shape the pastry into a ball, wrap it in clingwrap and chill for 30 minutes.
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