Peppermint Crisp Tart

Tags

dessert, fridge cake, peppermint, peppermint crisp tart, rainbow nation, South Africa

 

For many South Africans Peppermint Crisp is deeply nostalgic. Why? It’s probably got a lot to do with Peppermint Crisp tart – a lusciously creamy dessert that’s graced the table of countless South Africans over the years. Not only is it downright delicious, it’s also dead easy to make! A base of coconut-y Tennis Biscuits holds a rich and indulgent filling of whipped cream, caramel and sometimes condensed milk… topped off with crushed up pieces of a Peppermint Crisp chocolate bar. What’s not to love?

For those of you that are not South African or have never eaten one of these scrumptious and decadent desserts, fear not, you no longer have to feel deprived. Simply make your own.

The traditional recipe combines Orley Whip (similar to single cream, whips up to three times its original volume and can be stored in the fridge for up to three months) with Caramel Treat (caramelised condensed milk) and Peppermint Crisp (a chocolate bar from Nestle that features a filling of tightly packed, long and very brittle tubes of bright green mint-flavoured candy – tastes madly minty), layered with Tennis biscuits (shortbread-ish coconut-flavoured cookies).

You can substitute whipping cream for Orley Whip, American Cool Whip is a near-identical product. For caramelised condensed milk, you can use dulce du leche or you can make your own by boiling a tin of normal sweetened condensed milk or if in France, used a jar of confiture de lait. For the biscuits, any shortbready biscuit with a bit of added coconut will do but for the peppermint crisp, that you will need to buy from a shop that sells South African products.

 

Serves 6 to 8

Ingredients:

 

• 200 g /  7 oz Tennis biscuits
• 125 g / 8 tablespoons butter, melted
• 250ml /1 cup cream, whipped to soft peaks
• 360 g / 12 oz tin Caramel Treat (I used 1 jar Bonne Maman confiture de lait)
• 150 g / 5oz Peppermint Crisp chocolate, roughly chopped

 

Preparation:

Place the biscuits in a food processor and whiz until reduced to fine crumbs
Add the melted butter
Blend together until the biscuits are fine and coated with butter
Press the biscuit crumbs into a springform cake tin or a pie dish (9″ / 23cm) and chill for 30 minutes
Stir 2 tablespoons whipped cream into the caramel, then spread over the biscuit crust
Spread the remaining cream over the tart
Sprinkle over the chocolate
Place in refrigerator until ready to serve
Enjoy!

 

 

Steaks with bacon mushroom sauce

Tags

bacon, BBQ, braai, faux filet, mushrooms, rump, sauce, steak, white sauce

 

The picture unfortunately does not do the meal justice, But, believe me it was delicious. And there is a good reason for the quickly executed photo – it was 35 degrees in the shade at 19h and I did not want to wait around as everything, including me, was melting. Not, that steak can melt, of course, but I am sure you get the picture.

I used faux filet, about 2 1/2cm thick (1 inch) from my butcher but any good steak would work.

Serves 4

Ingredients:

marinade
2 tablespoons (30ml) mustard powder
2 tablespoons (30ml) braai / barbecue spice
1/4 cup (60ml) freshly squeezed lemon juice
1/4 cup (60ml) olive oil
meat
4 faux filet or rump steaks, 2 1/2cm (1″) thick
sauce
3 tablespoons (45g) butter
1 medium onion, finely chopped
125g (4oz) bacon, cut into small pieces
125g (4oz) button mushrooms, quartered
1 cup (250ml) cream or milk
2 tablespoons (30ml) flour
1/4 cup (60ml) chutney

Preparation:

Mix all the marinade ingredients together
Pour the marinade over the meat and marinade for 3 to 4 hours or up to 2 days (I use a zip lock bag)
Melt the butter in a pan over medium high heat
Add the onion, bacon and mushrooms and sauté until lightly golden
Add the remaining ingredients
Stir over medium heat for about 6 minutes until sauce thickens
Heat the BBQ, remove the meat from the marinade and cook according to your preference (about 5 minutes for medium rare)
Serve the steaks with the sauce, french fries and a green salad
Enjoy!

Sweetcorn bake

Tags

corn, creamed corn, rainbow nation, side dish, South Africa, sweetcorn

It’s been a while since I posted a South African recipe. I am not sure why I had not shared this one with you yet as it is one of my favourites. It is very versatile and works perfectly either as a side dish with a bbq or roast chicken but equally as well as a lunch with a side salad or even brunch with poached eggs.
Outside South Africa, it is not easy to find creamed corn but do not let that deter you, simply make your own. If you want to mimic the sauciness of the creamed corn, put the fresh or frozen corn in the food processor. Give it a whirl or two to break up the kernels. Add 1/2 cup of milk or cream and 1 tsp of cornstarch. The cornstarch will thicken the juices released from the corn and the milk.

Ingredients:

• 100g / 7 tablespoons butter
• 2 eggs
• 100g / 1 cup self raising flour
• 1 teaspoon mixed herbs de Provence 
• Pinch of cayenne pepper
• Salt and freshly ground black pepper
• 250ml / 1 cup whole milk
• 410g / 14oz can creamed sweetcorn

Preparation:

Preheat the oven to 180 C / 360 F
Using an electric beater, cream the butter
Add the eggs and mix well
Fold in the self-raising flour, herbs, cayenne pepper, salt and pepper
Add milk
Add creamed corn and mix well
Bake for about 45 minutes  until set
Enjoy!

 

photo courtesy of: https://www.robertsons.co.za

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