Monthly Archives: September 2008

Tineke’s Blueberry Lemon Pastries

Fine Dining in the Twine Loft

This amazing recipe is a staple at Tineke Gow’s Campbell House and the Artisan Inn in Trinity, Newfoundland.  It has topped off many an amazing meal in the Twine Loft.

Ingredients:

Crust
1/2 cup flour
1/4 cup yellow corn meal
6 tbsp. icing sugar
1/2 tsp. salt
1/2 cup cold unsalted butter, cut into pieces

Filling
3 large eggs
1/2 cup of sugar
1 1/2 tbsp. flour
1 tsp. lemon zest
2 tbsp. lemon juice
2 tbsp. milk (Tineke recommends whole milk)

2 cups of wild blueberries (10 oz)
3 tbsp. apricot jam, heated and strained

Method:

To make crust –

  1. Preheat oven to 350 degrees F.
  2. Line a buttered 8 inch square glass baking dish with 2 sheets of foil, overlapping them in opposite directions so there is overhang on all four sides.
  3. Pulse together flour, cornmeal, salt, icing sugar and butter until mixture resembles course meal.
  4. Press into bottom of baking dish and 1 inch up the sides.  Bake in the middle of the oven until golden brown, about 20 min.

Make filling while crust bakes

  1. Whisk together eggs, sugar, flour and zest.
  2. Whisk in the juices, mlk and a pinch of salt.
  3. Toss blueberries with jam into another bowl.
  4. Whisk egg mixture and immediately pour into crust.
  5. Bake until set, about 17 minutes.
  6. Gently spoon berries evenly over top and bake 2 minutes more.
  7. Transfer baking dish to a rack and cool.
  8. Drizzle with a little Grand Marnier. (Or Vanderhum)
  9. Chill overnight.  Use foil to lift out of dish and cut into squares.

Tineke’s team services it on a beautiful glass plate, with a bit of sifted powder sugar and a few miniature pansy flowers from her garden as garnish.

Advertisements

Leave a comment

Filed under Cakes, Cookies, Pies, Dessert

Roger’s Lemon Loaf / Suurlemoenbroodjie

Ingredients:

75 g (80 ml) butter at room temperature
300 g (375 ml) castor sugar (or plain Canadian sugar which has a finer consistency)
2 eggs
250 g (450 ml) self raising flour (or 450 ml flour and 2 3/4 tsp baking powder)
2 ml salt
1/2 cup (125 ml) milk
grated peel of one lemon
Juice of two ripe, juicy lemons

Method:

  1. Preheat oven to 350 degrees F (180 C).
  2. Grease a loaf pan of about 25x 10 x 7 cm and line with wax paper.
  3. Cream butter, 250 ml (200g) of the sugar and eggs.
  4. Sift flour and salt.
  5. Blend the flour mixture and milk bit by bit with the egg mixture.
  6. Add lemon peel and mix.
  7. Spoon the mixture into the loaf pan and bake for 45 to 60 minutes on centre shelf until cooked.
  8. Test with test pen in centre of loaf.  It it comes out clean, the loaf is done.
  9. Mix remaining 125 ml (100g) sugar with lemon juice.
  10. Prick holes here and there into the loaf wth a fork as soon as it comes out of the oven
  11. Poor the lemon syrup slowly over the hot loaf and let it seep into the loaf.
  12. Leave it to cool in the pan.
  13. Take out of pan once cooled and remove wax paper carefully.
  14. Slice and serve.

Leave a comment

Filed under Cakes, Cookies, Pies, Dessert

Crustless Milk Tart / Korslose Melktert

This is another traditional South African recipe from Kook en Geniet and is great served with coffee or tea or as a dessert.  Contrary to traditional milk tart, this recipe does not need a puff pastry crust.

Ingredients:

2 tbsp  (25 ml) melted butter
3 eggs (white and yolk separated)
1/2 cups (125 ml) sugar
1 cup (250 ml) flour
1 t (5 ml) baking powder
1/4 tsp (1ml) salt
1 t (5ml) vanilla essence
3 cups (750 ml) milk

Method:

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Beat egg white until stiff and frothy
  3. Blend butter, yolks, sugar
  4. Sift flour, salt and baking powder together and add to 3.
  5. Stir in milk and vanilla essence. Blend well. (Be careful to avoid lumps)
  6. Fold beaten egg whites in and pour the mixture into a deep pie dish.
  7. Bake immediately at 375F for 40 minutes or until the mixture  is set.
  8. Serve warm.

15 Comments

Filed under Cakes, Cookies, Pies, Dessert

South African Milk Tart / Melktert

This recipe was adapted from Kook en Geniet and is a guaranteed favourite, warm or cold, on the tea table or for dessert.

Ingredients:

2 cups (500ml) milk
1 cinnamon stick
1/4 cup (62 ml) sugar
3 table spoons (37 ml) cake flour
1 table spoon (12.5 ml) corn starch (maizena)
1/4 tea spoon (1 ml) salt
2 table spoons (25 ml) butter
3 eggs (separate yolk and white)
Puff pastry (buy pre-rolled, frozen and thaw)

Method:

  1. Preheat oven to 425 degreed F (220 C)
  2. Boil milk with cinnamon stick in
  3. Beat egg white until stiff and frothy
  4. Mix sugar, flour, constarch, salt
  5. Add warm mik slowly while stirring with wooden spoon (be careful not to create lumps)
  6. Bring it to a slow boil and stir continuously for 5 minutes until it is thick and cooked (consistency of porridge)
  7. Remove from heat, remove cinnamon stick and let mixture cool slightly
  8. Beat the egg yolks and add
  9. Fold egg white in until it is blended through
  10. Line pie dish with puff pastry
  11. Add filling.
  12. Bake for 20 minutes in hot oven at 425 degrees F and reduce heat to 375 degrees F after the first 10 minutes.
  13. Remove from oven, let it cool slightly and sprinkle cinnamon sugar over the baked filling.
  14. Serve warm.
    (Can also be served cold and can be frozen and warmed up again before serving.)

Leave a comment

Filed under Cakes, Cookies, Pies, Dessert

Spinach Pie / Spinasietert

This recipe originates from Huisgenoot Wenresepte 3 and was adapted for Canadian ingredients.

Ingredients:

Spinach pie Spinasietert

Spinach Pie

Crust
Frozen puff pastry or unsweetened shortcrust pastry 2 mid-sizeround pie dishes (pyrex) or a deeper square dish
Filling
1 packet of white/brown onion soup powder (In SA Pick n Pay No Name Brand works well)

250 ml sour cream

500 g fresh spinach (or 1 to 2 cups of frozen drained chopped spinach)

1 chopped onion

10 ml sunflower or olive oil

1 container (250g) smooth cottage cheese (use 1 250g tub of Philadelphia plain cream cheese)

3 eggs (beaten) salt, pepper and mustard to taste (both English mustard and dijon are lovely)

250 ml grated cheddar cheese

Method:

  1. Preheat oven to 375 degrees F
  2. Line pie dishes with pastry
  3. Mix soup powder and sour cream and let stand for 15 minutes.
  4. Wash spinach, place it wet in a large pot, cover and stem over medium heat until soft without adding any liquid. Take out, cut out hard stems and chop the rest of the leaves up. Skip this step if frozen spinach is used. Thaw spinach in stead and drain.
  5. Sautee onions in oil and blend with spinach.
  6. Add cottage/cream cheese, eggs, salt, pepper. mustard and 2/3 of cheddar cheese and blend well.
  7. Spoon the mixture into two pie dishes.
  8. Sprinkle the rest of the grated cheese on top.
  9. Bake pies 40 to 50 minutes until cooked.

Leave a comment

Filed under Main Dishes, Side Dishes, Vegetable and Vegetarian