BAKED CAMEMBERT

400 g strong bread flour , plus extra for dusting
400 g strong wholemeal bread flour
1 x 7 g sachet of dried yeast,
unsalted butter
80 g stale breadcrumbs
3 x 250 g round Camembert cheeses
6 sprigs of fresh rosemary
3 small cloves of garlic
1-2 fresh red chillies
olive oil

Method
Put the flours, yeast and 1 teaspoon of sea salt into a large bowl. Make a well in the middle and gradually pour in 550ml of tepid water, stirring and bringing in the flour from the outside to form a rough dough. Knead on a clean flour-dusted surface for 10 minutes, or until smooth and springy. Place in a lightly greased bowl, cover with a clean damp tea towel and prove in a warm place for 2 hours.

Grease a large nice-shaped ovenproof tray with butter, then evenly scatter over the breadcrumbs. Leaving a 1cm rim around the edge, cut the rind off the top of each Camembert. Pick the tip off each rosemary sprig and poke into the soft cheeses, then peel the garlic, finely slice with the chillies, and poke those in, too. Sprinkle each cheese with a pinch of sea salt and black pepper, then place one cheese in the centre of the tray. Divide the dough into three pieces, then each of those into 10, giving you 30 in total. One-by-one, roll each piece into a ball and place on the tray, building out from the Camembert in a circular motion, like in the picture. Leave to prove for another hour, again covered with a damp tea towel.

Preheat the oven to 180°C/350°F/gas 4. Strip the rest of the rosemary leaves into a little pile, toss with a little oil, and scatter over the dough. Sprinkle with a good pinch of sea salt from a height, then bomb over tiny bits of butter, which will melt into the bread as it cooks. Bake for 30 minutes, or until the Camembert is gooey and the bread is risen and cooked through. Bang the tray in the middle of the table, and dive in – elbows at the ready, this one’s hard to resist. And what’s great is that you know you’ve got two cheeses in reserve, ready to bake. As soon as you serve the first Camembert, bake the second one in its box on a tray for about 20 minutes, then decant on to the bread tray, repeating again with the remaining cheese, as and when needed. Guaranteed happy customers, all round.
Foto:  Gideon Louw

SHAN’S PASTRY WHEELS
1 packet of pastry
cream cheese
1 cup of chopped spring onion
1 cup of fat free diced bacon
2 cups of grated gouda or cheddar cheese
1 cup chopped parsley
½ cup tomato sauce
salt and pepper

Roll out pastry sheet and spread evenly with cream.
Top with diced bacon, spring onions, parsley and cheese.
Garnish with salt and pepper.
Roll it up and cut into wheels.
Put wheels on an oven tray.
Add half teaspoon of tomato sauce on each wheel.
Cover with a bit more cheese.
Bake for 15 – 20 minutes on 200°C.
Source and photo: Shan T Russ

PIESANG-NEUT FILO ROLLETJIES
Piesang:
Gebruik ‘n halwe piesang per rolletjie.
Fillodeeg:
Gebruik 2 – 3 velle om twee rolletjies mee te maak. Smeer elke vel met gesmelte botter of margarien. Botter gee altyd te beste resultate.
Strooisel:
Meng gelyke dele bruiksuiker en fyngemaakte Haselneute met kaneel na smaak. Sprinkel dit tussen die lae fillodeeg.
Maak van rolletjies:
Rol soos in foto-demonstrasie.
Bak:
Bak vir 20 minute teen 180grC.
Bestuif met ‘n bietjie versiersuiker as dit effens afgekoel het.
Bediening:
Bedien saam met styfgeklitste room waarby ‘n bietjie rum gevoeg is.

Foto’s: Louise Groenewald

CHEESE BISCUITS

180 g cheddar cheese , finely grated
185 g butter
1 1/2 cups plain flour
1 teaspoon paprika
1 teaspoon salt
2 tablespoon grated Parmesan cheese

Preheat the oven to 180 C . Using an electric mixer , cream the cheese together with the butter until soft . Sift flour , paprika and salt , then fold into the creamed mixture together with the Parmesan cheese . Mix well to form a dough then turn out onto a floured board .
Divide the dough in two and wrap each half in plastic wrap to chill for an hour or so . Roll out one half on a lightly floured surface . Use biscuit cutters to cut our animal shapes and place on baking trays . Bake for 10 – 12 minutes , until pale golden . Cool on a wire rack and store until ready to serve
PHOTO: Petro van Genderen

ES’S CASHEW, DATE AND WINE BALLS

Ingredients:
1 cup unsalted cashews
¼ cup Steel cut oat blend
8 Soft Tunisian dates
1½ tbsp Dutch Dark Cocoa
2 tbsp Sweet Shiraz (red wine)
Method:
Drop the cashews and oats in a food processor.
Plonk the dates through the shoot, one by one and continue blending.
As you blend, add the cacao powder.
As I found the mixture a bit on the dry side, I decided to be different (as I usually do with any recipe) and added the sweet shiraz, 1 tbsp at a time, as it was sitting on the table top next to the blender.
It just gave me that little extra bit of moist and it’s perfect.
Take it out of the blender, and should you end up with some ingredients, not properbly incorporated, just kneed it with your fingers, and voila, you have a nice sticky mixture coming together in one big lump.
I used a 12.5ml measuring spoon (slightly heaped) to scoop up the mixture and then rolled it in the palm of my hands and formed the balls.
Place the balls on a baking tray, and then pop it in the fridge until balls are set and hardened.
Notes: I doubled the above recipe and now have 27 balls, of ± 12.5ml size ready to munch on. Without doubt, I had to test one, but have to admit, I ended up testing more than just one. I will not say how many …..

Slightly modified, prepared, tried and tested by: Es Slabs
Photo: Es Slabs

MAKLIKSTE WORSROLLETJIES OOIT
250g boerewors haal die velletjie af
1 pk puff pastry
1 eier geklits
Rol die deeg oop en draai die langste kant na jou toe, le die rou worsvleis so 2cm van die kant af oor die lengte en rol toe, net tot die deeg die wors heel toemaak, smeer geklitste eier waar die twee stukke deeg oor mekaar gaan, sny die deeg af en sny die wors in klein happie grootte. Doen dieselfde met die stuk worsvleis en deeg wat oor bly. Pak op ‘n gespuite bakplaat en smeer bietjie geklitste eier oor elke rolletjie. Bak by 180 grade C vir ongeveer 20-30 min of tot mooi bruin en gepof. Voila… sorg dat die wors nie te vet is dan kook die vet baie uit, maar dit is nie regtig ‘n probleem nie…
geniet hom.
Foto en idee: Rina Kleinhans.

VINNIGE CHIPS KOEKIES
200 g gerasperde  cheddar kaas
125 g simba chips (enige geur)
140 g koekmeel
100 g margarien (baie sag)
Meng alles saam.
Rol in balletjies en druk plat.
Bak vir 10 min teen 200°C

Bron en Foto: Cecil Dunhin

GEDROOGTE APPEL “CHIPS” SKYFIES
* Sny 3 granny smith’s in dun repies
* Bestuif mildelik met speserye van jou keuse (hier het ek kaneel, neutmuskaat, swartpeper en naeltjies gebruik)
* Pak op oondpan wat vooraf gespuit is
* Bak in warm oond teen so 200oC vir 10-15min (elemente bo én onder aan), dan vir ‘n verdere 20min teen so 150oC, dan vir so 30-40min teen so 80oC
* Draai skywe om na elke temperatuur verandering
* Geniet warm/koud
FOTO EN RESEP:  Meyer Combrinck

MICHELLE SE GRAANKOS SMULHAPPIES

Honey Hoops
Corn Flakes
Marshmallow
1 etl botter
1etl water

Sit groot pak marshmallows, botter en water in bak,
Mikrogolf op hoog vir 30 sec, roer en sit weer in vir 30 sec. Jy gaan dit aan hou doen tot als gesmelt is.
Gooi nou Corn Flakes en Honey Hoops by.
Roer deur.
Sit in bak wat uitgelê is met baking paper.
Laat oornag stol.
Sny in skywe en geniet.

Resep en foto: Michelle Botha

MARZIPAN BALLS
1½ cups ground almonds
1½ cups icing sugar
2 teaspoons almond extract
2 organic egg whites
cherries
chocolate for dipping

In a food processor, place the almonds, icing sugar and almond extract. Blend, then add the egg whites slowly until a stiff dough is formed. (You may not use all the egg white) Sprinkle some icing sugar on a board and place the dough on it. Knead for about a minute. Roll and cut little pieces. Put a cherry in the middle and roll into a ball then dip in chocolate.

Recipe and photo:  Jennifer Weir