DESSERT

DRUM - - Fashion And Food -

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.

CO­CONUT BIS­CUITS

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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