Spring Greens and Camembert Tart

1 roll shortcrust pastry

4 eggs, beaten

150 ml cream

1 bunch leaks

½ onion

handful of spring onoins, shredded

1 clove of garlic

Olive oil

1 pack camembert cheese, sliced into wedges

½ cup shaven biltong

Preheat the oven to 200

Roll the pastry and line a 23 cm flan dish

Bake blind for 10 – 15 minutes

Whisk the eggs and cream in a large bowl

Fry the leaks, onion and garlic in olive oil and add to the eggs and cream

Stir in the spring onoins

Season to taste with salt and pepper

Scatter the camembert slices and the shaven biltong over the pastry shell

Pour in the filling

Bake 25 – 30 minutes

Serve as a light meal with a side salad

Gevulde murgpampoentjies

6 GROOT murgpampoentjies

½ ui

1 knoffelhuisie, opgekap

250 g sampioene

½ koppie cheddarkaas, gerasper

Olyfolie

Sout en peper

• Voorverhit oond tot 180
• Bak die murgpampoentjies 30 – 40 minute of tot gaar
• Sny die murgpampoentjies middeldeur in die lengte en verwyder die pitte
• Braai die sampioene, knoffel en ui in die olyfolie en voeg die pampoenpitte by
• Geur met sout en peper
• Skep die bogenoemde mengsel terug in die holtes van die murgpampoentjies
• Strooi die kaas oor en plaas terug in die oond totdat die kaas gesmelt is

Bedien saam met braaivleis of dien op as 'n voorgereg. Lekker eet!!

Red Velvet Cupcakes

2,5 cups of flour
2 cups sugar
0,5 cup cocoa
1 t baking soda
2 tablespoons butter
5 eggs
1 cup buttermilk
1 t vanilla
1 t red food colouring
1/4 t salt

• Mix the flour, baking soda and salt
• Cream the sugar and butter in a separate bowl and add the eggs
• Fold the dry ingredients into the sugar, butter and egg mix
• Mix the cocoa, butter milk, vanilla and food colouring and add to the rest
• Bake at 180 for 12 minutes
• Decorate with white icing and red cherries

VICTORIAN JEWELS

One of outstanding features of the Victorian Age was the interest in the culinary art! During our theme research we found this very simple and quick alternative to the Fruit cake. Try this recipe and impress your friends during the build up to seasonal celebrations!

Mini Fruit Cakes

1 1/2 cup diced candied fruit
1/2 cup raisins
1/2 cup golden raisins
1/2 cup brandy or apple juice
3/4 cup packed brown sugar
1/3 cup butter
1 egg
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1 cup walnuts
Candied cherries for garnish
Melted apple jelly for glaze

Marinate fruits and raisins in brandy or juice overnight. Cream sugar, butter and egg. Sift together flour, soda, salt and spices;stir in. Mix in walnuts and marinated fruits. Spoon batter into miniature muffin tins lined with baking cups. Fill 3/4 full. Top each with cherry.

Bake at 140'C for 30 minutes. Remove from tins, brush top with brandy or juice while warm. Cool. Store in airtight container. Before serving, brush tops with jelly.
Makes 5 dozen.

Papawersaad en wit sjokolade koek met meringues en bessies

 3 ekstra groot eiers
1,5 k strooisuiker
0,5 k olie
1 k gewone joghurt
0,5 k papawersaad
1 k klapper
1 k bruismeel

Klits die eiers en voeg die suiker stadig by.
Voeg die olie en joghurt by en meng goed.
Meng die papawersaad, klapper, bruismeel en sout en voeg by die bogenoemde om 'n slap deeg te vorm.
Voer twee 19 cm panne uit met bakpapier.
Bak 30 - 35 minute by 180 grade celsius.
Laat die koeke afkoel en keer uit.

Versiersuiker:

200 g wit sjokolade
0,5 k versiersuiker
O,25 k melk
2 e botter
0,5 t vanilla

Smelt sjokolade, versiersuiker en melk in 'n dubbelkoker.
Voeg botter en vanilla by.
Roer en laat effens afkoel
Voeg ekstra versuiker by indien nodig.

Versier die koek met die versiersuiker, meringues en bessies.

Lekker eet!

French Festival @ Hazel Food Market

What an awesome day we had at the Hazel Food Market this past Saturday! We had a special French Festival to commemorate Bastille day. The exhibitors dressed up and added special French cuisine to their menus. We sold French leak tarts and French onion soup for the occasion. Our tables was empty by the end of the day… Thank you to everyone who supported us there, and to Retha who made the day possible! If you haven’t diarised the Hazel Food Market on your weekly to-do-list, you are missing out on excellent food and  great ambiance! Fortunately the market is being held every Saturday from 8:00 until 14:00. For those of you who couldn’t make it, here is our special French onion soup recipe:

6 onions

3 carrots

2 potatoes

3 celery stalks

1 litre vegetable stock

butter for frying

flour to thicken the soup

Salt and pepper to taste

Chop the vegetables and fry the onions in the butter until golden brown

Add the rest of the veggies and the stock

Simmer for 30 – 40 minutes

Add 2 tablespoons of flour to a bit a water and use to thicken the soup

Add salt and pepper to taste and liquidise

Serve with bread and butter and play some french music!

When last did you have "mieiliebrood"?

In the nineties no braai was complete without a loaf of mieliebrood, but over time we became too sophisticated to make and enjoy this type of comfort food. Shame on us! Nigella might not include this recipe in one of her best sellers and it may be mere coincidence that my cousin who gave me the recipe emigrated to Canada  shortly thereafter. 

HOWEVER...

After our picnic last Sunday we at Rosemary Manor felt that it woukd be a crime against the braai tradition not to share this family recipe.



INGREDIENTS

1. 4 eggs
2. ½ cup milk
3. ¼  cup sugar
4. 30 ml cake flour
5. 1 cup mieliemeal
6. 1½ tsp baking powder
7.  pinch of salt
8. 1 can cream style sweet corn
9. 1 can corn kernels (drained)
10. 10 ml oil
11. 1 cup grated cheddar cheese

METHOD

Mix 1, 2 and 3.

Sift 4, 5, 6 and 7 and add

Mix 8, 9, 10 & 11 with the rest.

Pour into a well greased bread pan and bake at 180° C for 45 minutes or until firm to the touch and golden brown



Rosemary Manor at Hazel Food Market

Come visit us every Saturday at Hazel Food Market! Now you don't have to wait a whole month before indulging in our delicious food. This is a new and exciting venture for us. Our traditional South African cuisine have really taken off with a bang.