Recipes for the day

Vanilla cream cheesecake with frozen cranberries

Bartholomeus Klip farmhouse

Base

250 g plain tennis biscuits
30 g ground almonds
120 g butter, melted

Filling

450 g smooth cream cheese
5 ml vanilla essence
3 eggs
225 g castor sugar
225 ml double cream

To assemble

100 ml whipped cream
150 g frozen or fresh cranberries

For the base: Place the biscuits and almonds in a food processor and pulse until coarsely chopped. Add the melted butter and pulse until combined. Press the biscuit mixture into the base and against the sides of a 20 x 20 cm springform cake tin. Refrigerate for one hour to set.Cheese Cake

To make the filling: Preheat the oven to 180 °C. Place the cream cheese, vanilla essence and eggs in a bowl, and beat for 5 minutes. Add the sugar and cream, and continue beating until the mixture is smooth. Pour the mixture into the chilled base, and bake for 30 minutes. Turn off the oven and allow the cheesecake to cool slowly in the oven. When cool, wrap clingfilm over the top of the cheesecake and refrigerate overnight.

To assemble: Carefully remove the cheesecake from the cake tin. Garnish with whipped cream and frozen or fresh berries when in season.

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Butternut & Chickpea Curry recipe

Chase off the last cold cockles of winter with this recipe for Butternut & Chickpea Curry
Ingredients
500 g butternut, peeled and cut into 1 cm dice
salt, to taste
30 ml sunflower oil
1 onion, finely chopped
10 - 12 curry leaves (or to taste)
30 ml ginger root, finely chopped
10 - 15 ml green chilies, finely chopped (or to taste)
10 ml cumin seeds, crushed
seeds from 4 cardamom pods
30 ml garlic, finely chopped
5 ml ground turmeric
1 x 425 g can chopped tomatoes
65 ml tomato paste
250 ml prepared vegetable or chicken stock
2 x 410g cans chickpeas, drained and rinsed
1 x small can (165g) coconut milk
garam masala, to taste
lemon juice, to taste
honey or sugar, to taste
45 ml mint leaves, finely chopped
to serve: coriander leaves, chopped and whole mint leaves

Directions
Boil a small pot of water, add the butternut and season with salt. Bring to the boil again and cook for 5 minutes or until just-tender. Drain and dry the butternut and cover and set aside until required.

Heat the oil in a large saucepan and add onion and the curry leaves. Saut� until the onion is translucent. Now add the ginger, chili, cumin and cardamom seeds and saut� until the ginger is translucent. Then add the garlic and turmeric and saut� briefly before adding the tomatoes, tomato paste, stock and chickpeas. Bring to a boil, reduce heat, cover and simmer for 15 minutes, stirring occasionally.

Add the coconut milk and parboiled butternut and bring to a boil again. Reduce heat, cover and simmer a further 6 � 8 minutes or until the butternut is cooked through but not mushy. At this stage, if the curry is too saucy, increase the heat and cook rapidly without a lid until the liquids have reduced to your liking.

Finally, season to your own taste with with garam masala, lemon juice, honey or sugar and salt. Stir in the 45 ml chopped mint. Top with coriander leaves and mint leaves



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Blueberry Muffins recipe

Throw these delicious Blueberry Muffins in your lunchbox for a delicious snack
Ingredients
1 cup oats
1 cup buttermilk
1 cup white wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1 egg
1/4 cup butter - melted
1 cup fresh blueberries - drained well or 1 cup frozen blueberries - thawed, drained well

Directions
Preheat oven to 200C.

Combine oats and buttermilk in a small bowl; set aside and let stand.

Combine flour, baking powder, soda, salt, brown sugar, stir well.

Add egg and melted butter to oats.

Add dry ingredients and stir just until all is moistened.

Gently fold in blueberries.

Spoon into muffin pan until three-quarters full each.

Bake for 17 to 20 minutes.

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Lentil and Chicken Salad with Raisins and Feta Cheese recipe

This Lentil and Chicken Salad with Raisins and Feta Cheese recipe can easily be made with some leftovers
Ingredients
1 cup brown or green lentils
2 cups roughly chopped cooked chicken (grilled, roasted, or leftover rotisserie chicken)
1 cup cubed cucumber
1/4 cup golden raisins
2 Tbsp crumbled feta cheese
2 tsp roughly chopped flat-leaf parsley
2 Tbsp balsamic vinegar
2 Tbsp mild agave nectar/ honey
1 tsp Dijon mustard
1/4 cup olive oil
Pinch of kosher salt
Pinch of fresh black pepper

Directions
In a small pot, add the lentils and 2 cups of water. Bring to a low boil over medium heat, then reduce heat to simmer and cook, uncovered, for 20-30 minutes, until the lentils are tender. Drain, and place in a bowl in the refrigerator for 30 minutes, until chilled. (You can do this up to a day ahead, or substitute ready-to-eat cooked lentils from the grocery store.)

Add the chilled lentils to a large mixing bowl, with the chicken, cucumber, raisins, feta and parsley.

In a small jar with a tight-fitting lid, combine the vinegar, agave, mustard, olive oil, salt and pepper. Shake vigorously to emulsify the dressing. Pour just as much as you need - and not more - on the lentil mixture. Stir gently to coat all of the ingredients with dressing.

Serve at room temperature or chilled.


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Summer Blueberry Cream Cake with Cheesecake Frosting recipe

An indulgent recipe for Summer Blueberry Cream Cake with Cheesecake Frosting
Ingredients
75g soft butter
175g golden caster sugar
3 large eggs
225g self-raising flour
1 tsp baking powder
2 tsp vanilla extract
142ml carton soured cream
3 x 125g punnets blueberries

Cheesecake frosting
200g tub Philadelphia cheese
100g icing sugar
Click here to view video
Directions
Preheat the oven to fan 160C/ conventional 180C /gas 4 and butter and line the base of a loose-based 22cm round cake tin with non-stick baking paper or reusable Bake-o-glide.

Put the butter, sugar, eggs,flour, baking powder and vanilla in a bowl. Beat with a wooden spoon for 2-3 minutes, or with a hand electric beater for 1-2 minutes, until lighter in colour and well mixed. Beat in 4 tbsp soured cream, then stir in half the blueberries with a large spoon.

Tip the mixture into the tin and spread it level. Bake for 50 minutes until it is risen, feels firm to the touch and springs back when lightly pressed. Cool for 10 minutes, then take out of the tin and peel off the paper or lining. Leave to finish cooling on a wire rack.

To make the frosting, beat the soft cheese with the icing sugar and the remaining soured cream in a bowl until smooth and creamy. Spread over the top of the cooled cake (don't be impatient as the frosting will melt if the cake is too warm) and scatter with the remaining blueberries. The cake will keep in the fridge for a couple of days. Bring it to room temperature for about an hour before serving.

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Nachos Guacamole Tart with Spicy Salsa and Sour Cream recipe

Enjoy this intriguing recipe for Nachos Guacamole Tart with Spicy Salsa and Sour Cream
Ingredients
Pie Crust:
200g Nachos
1ml Chilli Powder
20g Finely Grated Parmesan Cheese
100g Butter - melted

Guacamole:
1 large tomato, skinned, seeds removed and diced
1 Clove Garlic - peeled and sliced or chopped
1/2 Medium Red Onion - peeled and finely chopped
1 Red Chilli, seeded and chopped (I used El Burro Chipotle en Adobo for the smokiness)
1/2 Lime Zest and juice
200g Ripe Avocados flesh
5ml Cumin Seeds (toasted and finely ground)
65ml Coriander (Cilantro) leaves - roughly chopped
Salt
Coarsely-ground pepper
Tabasco to taste

Tart Filling:
3 leaves Gelatin
250g Cream Cheese
60ml Bulgarian Yoghurt
250g Homemade Guacamole
Sweet Ground Paprika
Finely Ground Cayenne Pepper

Salsa:
1 Large tomato - skinned, seeded and finely chopped
1/2 Red Onion - finely chopped
1/2 Red Chilli - seeded and finely chopped
1/4 Cucumber peeled and finely chopped,
1/2 Lime - finely grated zest and juice (use lemon if you can't get lime)
salt & pepper to season

Sour Cream:
Whip to soft peaks or use creme fraiche if you prefer
If you don't have sour cream you can sour fresh cream by adding lemon juice until it starts to thicken and tastes sour enough

Directions
Pie Crust:
Blend the nachos until fairly fine crumbs

Add the parmesan and chilli powder and mix through

Add the melted butter and mix together then press into the bottom and sides of a shallow pie dish, smoothing the surface

Refrigerate until needed

Guacamole:
Mix all guacamole ingredients (excepting the avocado) together then blend until fine

Add the avocado flesh and blend again until creamy

Season to taste with the salt, pepper and Tabasco (I used 5ml)

Cover with cling film and set aside until needed

Tart Filling:
Prepare the gelatin leaves by soaking in 1 liter cold water for 20 minutes then squeezing out the cold water and dropping them into 15ml boiling water to dissolve - stir and set aside to cool slightly

In a large mixing bowl whisk cream cheese and yoghurt until smooth

Add the gelatin and whisk in

Fold in the prepared guacamole and blend well

Taste and adjust seasoning if required - I needed to add more salt

Pour into the prepared crust and smooth over the surface with a spatula

Sprinkle top with a bit of cayenne pepper and sweet paprika

Refrigerate for 4 hours or more

Salsa:
Mix all together, taste and season then cover and refrigerate until needed

To Serve:
Remove the tart from the fridge half an hour before needed

Cut into wedges or squares (depending on your pan shape) and serve with a spoonful of salsa, a dollop of sour cream and some grated sharp cheddar cheese

Servings
Serves 6-8

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Buttermilk Scones recipe

These Buttermilk Scones make a delicious teatime treat
Ingredients
4 x 250 ml cake flour
30 ml baking powder
3 ml salt
125 g cold butter, cut into small cubes
65 ml sugar
250 ml buttermilk
1 jumbo egg
optional: an egg wash - made by beating 1 egg with a little milk

Directions
Sift the flour, baking powder and salt into a large bowl. Rub the butter into the flour mixture. Don't process the mixture in a machine or overwork it; the mixture should look like uneven bread crumbs. Lightly stir in the sugar.

In a small bowl, whisk together the buttermilk and jumbo egg and add to the flour mixture. With a round-bladed knife, 'draw' and 'pull' the dry mixture into the wet mixture until you have soft dough. You may need to add a sprinkling of water or flour to achieve this but do not over-work the dough.

Turn the dough out onto a floured surface and gently press it out by hand until about 3 cm thick. Press out scones with a 6 cm cookie cutter and place onto a baking tray (or trays) lined with baking paper. Leave about 2 cm between each scone. Brush the tops of the scones with the egg wash, if using or dust with a little flour.

Bake in an oven preheated to 200 C for 15 - 20 minutes until the tops are golden and a toothpick inserted into the centre of a scone comes out clean. Remove the scones from the oven and transfer to a cooling rack.

Serve with butter, jam and whipped cream or grated cheddar cheese.

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