1 DATE SALAMI
MAKES 2 ROLLS OF 20 SLICES EACH PREPARATION: 15 MIN CHILLING: 1 HOUR
750g dates 2,5ml (½t) bicarbonate of soda 60ml (4T) hot water 125ml (½c) cacao salt 100g each roasted whole almonds, pecan nuts and walnuts (or toasted sunflower or pumpkin seeds), roughly chopped 250ml (1c) toasted sesame seeds
1 Finely chop the dates, sprinkle with bicarbonate of soda and pour the hot water over. Microwave for 1 minute on high. Let it cool. Transfer to a blender and add the cacao and salt. Blend until a paste forms. 2 Remove from the blender, add the nuts and mix well. 3 Shape into two logs and roll each one in the sesame seeds. Then refrigerate for 1 hour and slice to serve.
2 AFFOGATO WITH COCONUT BISCUITS AFFOGATO
SERVES 4 PREPARATION: 5 MIN
60ml (4T) whisky 8 scoops vanilla ice-cream strong hot filter coffee TO SERVE coconut biscuits (see below)
1 Divide the whisky between four glasses and add the vanilla ice-cream. Pour the coffee over and serve with a coconut biscuit.
MAKES ABOUT 20 PREPARATION: 20 MIN RESTING: 1 HR BAKING: 8 MIN PER BATCH
100g desiccated coconut 100g ground almonds a few drops almond essence (optional) 150-200g icing sugar 2 egg whites extra icing sugar
Preheat the oven to 180°C. Line two baking sheets with baking paper and sprinkle with cornflour. 1 Mix the coconut, almonds, almond essence (if using) and castor sugar. 2 Whisk the egg whites into stiff peaks and add it to the coconut mixture. Mix well and let it rest for 1 hour. 3 Roll spoonfuls of the batter into balls, flatten slightly and roll each one in the castor sugar. Arrange on the baking sheets, making sure to leave some space between the biscuits. Bake for 8 minutes until golden but still slightly soft inside. Let the biscuits cool completely. Serve with affogato.
3 POLENTA CAKE
MAKES 1 LARGE CAKE PREPARATION: 20 MIN BAKING 1 HR
250ml (1c) polenta 375ml (1½c) desiccated coconut 7,5ml (1½t) baking powder 2,5ml (½t) salt zest of 2 lemons, grated 15ml (1T) rosemary, chopped 5 eggs 250ml (1c) olive oil 180ml (¾c) castor sugar SYRUP juice of 2 lemons 1 lemon, thinly sliced 80-125ml (¹⁄ 3- ½c) castor sugar TO SERVE rosemary sprigs fresh coconut slivers lemon slices
Preheat the oven to 180°C. Grease a 20cm springform cake tin with non-stick spray. Line with baking paper and grease again. 1 Mix the dry ingredients, lemon zest and rosemary. 2 In a separate bowl, beat the eggs until frothy, slowly adding the oil. Keep beating until smooth and thickened. Slowly beat the sugar into the mixture. 3 Fold the dry ingredients into the egg mixture and spoon into the prepared cake tin. Bake for 35 minutes, then lower the heat to 150°C and bake for 25 minutes or until a testing skewer comes out clean. 4 SYRUP Mix all the ingredients in a saucepan and cook for 5 minutes or until a syrup forms. Remove the lemon slices and pour the syrup over the warm cake. Set aside to cool. 5 TO SERVE Transfer to a serving plate and garnish with rosemary, coconut and lemon wedges.
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