Butternut Soup

2 Medium Butternuts
1 Granny Smith apple
2 Medium onions
4 tablespoons margarine/butter
1 ½ teaspoon mild curry powder                                        
4 tablespoons cake flour                                           
Pinch of ground nutmeg
2 cubes chicken stock
3 cups boiling water
2 cups milk
1 ½ teaspoon salt

Method:

1. Peel the butternuts, remove all seeds and cut into small cubes. 
2. Peel the apple and cut into cubes.
3. Peel the onion and chop coarsely.  Sauté the onion in a large pot in the butter till translucent. 
4. Add the curry powder and fry lightly. 
5. Add the butternut and apple cubes and fry for a little while. 
6. Add the cake flour and the nutmeg and stir fry lightly. 
7. Dissolve the chicken stock in the boiling water.  Add to curry mixture, along with the milk and salt.
8. Place the lid on the pot and cook the mixture until smooth. 
9. The colour of the soup must be deep-yellow and the texture creamy.  Serve hot.

Garnish with a splash of cream and a few fresh chives.

 

Queen's Carrot & Banana Cake

Ingredients:
250ml white sugar
250ml sunflower oil
3 eggs
375ml cake flour
10ml baking powder
10ml cinnamon                                                 
5ml bicarbonate of soda
250ml banana pulp
250ml carrots, grated
125ml walnuts (optional)

Ingredients for Icing:
110ml butter at room temperature
375ml icing sugar
100ml smooth cream cheese
5ml vanilla essence
1 Lemon and zest                                   

Method:

1. Prepare two cake tins of 23cm.
2. Sift the dry ingredients twice.
3. Cream eggs and sugar till light and fluffy, add oil.
4. Fold in the dry ingredients followed by the banana pulp,
   carrots and nuts.
5. Pour the mixture in prepared tins
6. Bake for 25min till at 180C.
7. Cool and remove from baking tin, turn over on a wire rack to cool completely.

Preparing the Icing

1. Cream the butter and icing sugar together. 
2. Add the cream cheese, vanilla essence, lemon juice and zest.
3. Use the icing for between the two layers, pour over the cake and decorate with nuts and zest
4. Keep in the refrigerator

 

 Biltong Salad

(4 Persons)

1 Small Lettuce
125g Rosa tomatoes
125 - 200g Feta cheese cubes
1 Ripe Avocado
125g Biltong not to dry (finely sliced)
Herb salad
¾  Cup good quality mayonnaise mixed with ¼ cup of milk

Method:

1. Cut lettuce into chunks, arrange on a large serving plate (or for individual portions use side plates). 
2. Cut Avocado into thin slices. Cut the tomatoes into halves.
3. Layer the avocado, tomatoes and feta cheese on top of the lettuce.
4. Finish with the biltong and drizzle with mayo mix. 

Garnish with parsley and herb salad.

 

 Crème Brûleé

400ml cream
4 egg yolks
90ml castor sugar
10ml vanilje essence

Method:

1. Preheat the oven 160ºC.  Heat the cream just until boiling point.
2. Remove from the heat add vanilla essence.  
3. Beat the egg yolks and sugar together.
4. Add the cream mixture to the sugar mixture and mix together.
5. Pour into small ramekins.
6. Bake at 160ºC for 40minutes bain-marie.
7. Leave to cool completely in freezer, drizzle with castor sugar just before serving.
8. Place back into oven, grill the sugar till melted and brown
9. Serve with fresh fruit.

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400ml room
4 eiergele
90ml strooisuiker
10ml vanielje geursel

Metode:

1. Voor verhit die oond tot op 140ºC.  Verhit die room tot net onder kookpunt.
2. Verwyder van hitte en voeg vanilla geursel by. Laat effens afkoel.
3. Klits die eiergele en suiker saam.
4. Voeg die roommengsel by die suikermengsel en klits saam.
5. Gooi die mengsel in klein nagereg bakkies 6 tot 8 persone.
6. Bak teen 140ºC vir 40minute in ‘n bain-marie.
   (Bain-marie:  Plaas die bakkies in nog ‘n oondpan en gooi water in om die bakkies met ten minste die helfte te bedek)
7. Laat heeltemal afkoel in yskas en strooi elke poeding met strooisuiker bo-op
8. Plaas terug in die oond om suiker te smelt.
9. Bedien met vars vrugte en sprinkel met versiersuiker.

 

Geroosterde Tamatieroomsop bedien met vars Basil

100ml olyfolie
1kg tamaties, gehalveer
2 uie, dun gesny in ringe
2 knoffelhuisies, gehalveer
50ml vars tiemie gekap
50ml gekapte vars basil blare
30ml strooisuiker
Sout en swartpeper
3 x 410g tamatiesop
Sap en skil van een lemoen
250ml vars room of melk

Garnering:
30ml Olyfolie
250g baba kersietamaties aan hul stingels
Klein vars basil blare
Feta gekrummel

Om die sop te maak:

1. Voorverhit die oond tot 220◦C.  Drup die olyfolie in ‘n oondpan en verhit tot amper rookwarm.
2. Tiep versigtig die tamaties, uie ringe en knoffel in die pan en skud om te bedek met olyfolie.
3. Sprinkel die tiemie, basil en suiker oor die tamaties.  Geur met sout en swartpeper.
4. Rooster in die oond vir 40-45min, roer een of twee keer tot gekarameliseer.
5. Tiep die tamaties en geurmiddels in ‘n swaarboompot, voeg die sop, lemoensap en skil ook by.  Bring tot kookpunt en prut vir 5min.
6. Plaas die tamatiemengsel in ‘n voedselverwerker met ‘n metaallem en verwerk tot glad en romerig.  Proe en voeg geurmiddels by indien nodig.
7. As dadelik gaan gebruik verhit en voeg die room by.

Om die garnering te maak:

1. Verhit die olyfolie tot warm en voeg die tamaties aan die stingels by.
2. Sny die tamaties in vier stukkies aan die stingels en braai in olyfolie vir ongeveer ‘n minuut lank.
3. Gooi die sop in verhitte bakkies en verdeel die pangebraaide tamaties in elke bakkie bo-op die sop.
4. 'Drizzle' met die olyfolie, pansappe, feta asook basil blare.