Archive for Monthly Best
- 8 Large Sheets of Filo Pastry (Thawed)
- 60g Clarified Butter
- 170g Good-quality Dark Chocolate minimum 60 per cent cocoa solids, rough chopped
- 7 Free Range Eggs
- ¼ tsp Fresh Quizzed Lemon Juice
- 40g Castor Sugar
- 2 Cups heavy cream
- 2 Tablespoons granulated sugar
- 1 Teaspoon vanilla extract
- 50g Blue Berry Compote
- 1. Melt the chocolate in a heatproof bowl set over a pan of simmering water (do not allow the base of the bowl to touch the water).
- 2. Whisk the egg whites and lemon juice in a large, clean bowl until they form soft peaks. The lemon juice will stabilize the egg whites, make them easier to work with and help to prevent over-whisking.
- 3. Add the sugar and continue to whisk until firm peaks form when the whisk is removed. Do not whisk beyond this stage
- 4. When the chocolate has melted, remove the bowl from the heat. Whisk one-third of the egg whites into the hot chocolate quickly, until thick and well combined
- 5. Fold the remaining egg whites into the chocolate mixture, using a spatula, until all of the egg white has been completely incorporated into the chocolate.
- 6. Spoon the mousse mixture into Stainless Bowl. Chill in the fridge for 2-3 hours, or until set.
- In a large mixing bowl, beat the heavy cream, sugar, and vanilla extract together on high speed until soft peaks form in the mixture, fold in the Blue Berry Compote and let it set in the fridge
- Preheat oven to 180°. Butter every other cup in 6 or 12-cup muffin pan. Place 1 Filo rectangle on work surface; cover remaining Filo with plastic wrap and damp cloth to prevent drying. Brush rectangle with clarified Butter, Place second Filo rectangle on top of the first one, brush with Butter and sprinkle with 1/2 tablespoon Sugar. Repeat 2 more times, top with 1 more rectangle and brush with butter, making stack of 5 rectangles. Press each stack into 1 buttered muffin cup. Repeat procedure 2 more times, making 4 more Filo cups (6 totals).
- Bake Filo cups until golden and crisp, about 10 minutes. Immediately lift Filo cups from pan, twisting carefully to loosen; place on rack. Cool completely.
- Fill Filo cups with Chocolate Mousse top with Blue Berry Chantilly Cream, Raspberries and put on Plate and serve.
- Bon appétit
- 140g 70% Dark Chocolate (roughly chopped)
- 140g Unsalted Butter
- 15ml Drambuie
- 3 Eggs
- 3 Egg Yolks
- 85g Castor Sugar
- 45g Cake Flour
- Cocoa Powder (for dusting)
- 100ml Cream
- 40g Castor Sugar
- 5ml Vanilla Essence
- 100g Frozen Mixed Berries
- 50ml Cold Water
- 60g Sugar
- Preheat oven to 180˚C/ 356˚F. Grease 6 moulds with butter and dust with cocoa powder.
- Melt the chocolate and butter together with the Drambuie in a bowl over lightly simmering water.
- Beat the eggs, egg yolks and 85g castor sugar together until thick, pale and fluffy. Add the melted chocolate and butter mixture to the eggs mixture and gently mix through.
- Sift the flour and gently fold into the eggs and chocolate mixture. Divide between the 6 moulds and bake in the oven for 10-13 minutes, the cakes should be lightly set on the top but still a little wobbly. Let cool slightly before removing from the moulds.
- Beat cream until soft peaks form. Add 40g castor sugar and vanilla extract and continue beating till cream is thick and stiff peaks form. Cover and set aside in the refrigerator.
- Place the mixed berries, water and sugar in a pot and place on a high heat until the water starts to boil, turn down the heat and let gently simmer until the mixture is reduced by half. Remove from heat and let cool completely.
- Place chocolate cake on a plate and either pipe or spoon the chantilly cream next to it. Finish off with the mixed berry compote. Tuiles and candied baby apples can also be added as garnish for a more dramatic effect.
Tiramisu meaning “pick me up” or “lift me up”) is a popular coffee-flavoured Italian dessert. It is made of ladyfingers (Italian: Savoiardi) dipped in coffee, layered with a whipped mixture of egg yolks, egg whites, sugar and mascarpone cheese, flavoured with cocoa. The recipe has been adapted into many varieties of puddings, cakes and other desserts. Read more
Congratulations to Bontle Tumahole who submitted this photo via email. Yes it’s that easy!
Bacon-wrapped Chicken Breast stuffed with Mushroom and Blue Cheese, served with traditional Nyekoe and finished off with Cranberry sauce
- 4 Chicken Breasts
- 12 Rashers Bacon
- 1/4 Red Onion, sliced
- 75gr Mushrooms, sliced
- 5gr Thyme, chopped
- 15gr Butter
- 20ml White Wine
- 20gr Blue Cheese
- Salt and Pepper for taste
- Olive Oil for frying
Congratulations to Lisa Vos who posted these photos on our facebook page and they are pretty special too.
“What a Place…- thank you so much for accommodating our every single request… some great memories were forged at your beautiful lodge you guys were absolutely amazing… can’t wait to come back!!!”
Congratulations to Adeshnee Moodley who submitted this photo. She was here last month and her husband and by all accounts, had an amazing time.