Ker­shni in the kitchen

Post - - Recipes - CHANELLE LUTCHMAN

AP I E T E R M A R I T Z - BURG mother of three ,Ker­shni Naidoo says en­ter­ing the am­a­teur bak­ing se­ries, The Great South African Bake Off, has changed her life for the bet­ter.

Now look­ing and feel­ing like a su­per-mom, Naidoo, 34, said she felt as if she could con­quer any food-re­lated chal­lenge.

“I feel great know­ing my kids can ask for some­thing and in­stead of run­ning to a bak­ery or mall, I am run­ning to the kitchen to whip it up for them.

“And when it comes out of the fridge or oven, their eyes light up in de­light. Some­times, when they are with their friends and see some­thing de­li­cious, I feel hon­oured when they say ‘my mom can make that’.”

Naidoo, of North­dale, Pi­eter­mar­itzburg, fea­tures in the bak­ing se­ries, which is screened on BBC Life­style, chan­nel 174, every Tues­day at 7pm.

She said her first few weeks in the kitchen were tough but she was set­tling in.

“Week one was rough and bumpy but I get bet­ter and bet­ter with each pass­ing week. I found my feet and try to do things sim­ply.”

Naidoo, a

stay-at-home mom dur­ing the day and fit­ness in­struc­tor at night, has been bak­ing for about four years.

“We used to buy beau­ti­fully dec­o­rated cakes for our chil­dren’s birthdays but the taste was not good, so I de­cided to give bak­ing a go. I then went on to start a small busi­ness. Last year, I re­ceived a mes­sage from some­one en­cour­ag­ing me to au­di­tion for the tele­vi­sion se­ries, so with­out ex­pect­ing much, I ap­plied.”

To her sur­prise, she made the cut.

“I re­ceived an email in­form­ing me that the judges wanted to see my work, so I for­warded them photographs and a tele­phonic in­ter­view, and a two day as­sess­ment in Jo­han­nes­burg fol­lowed.

“It was fright­en­ing to leave my kids alone but I have an amaz­ing hus­band (Sashen Do­rasamy) and in-laws, who held the fort down, while mommy worked.”

Naidoo, who also bakes for char­ity events, en­cour­aged oth­ers to try new things. She is of­ten stopped by fans to take self­ies and feels blessed by the well wishes of oth­ers. PUFF PAS­TRY: 480g sifted flour 500g frozen but­ter 120g corn flour 60g flour 1 tbsp. cream of tar­tar 315ml iced wa­ter 5ml lemon juice 1 egg yolk AP­PLE FILL­ING: 4 red ap­ples 4 Granny Smith 150g apri­cot jam 30ml wa­ter 15ml lemon juice 1 tsp. cin­na­mon pow­der CUS­TARD: 500ml milk 4 egg yolks 100g sugar 3 tbsp. corn flour 60ml wa­ter 2 tsp. al­mond essence ROYAL IC­ING: 250g ic­ing sugar 1 egg white 1 tsp. lemon juice EGG WASH: 1 egg 20ml wa­ter 5ml oil ASSEM­BLY: PUFF PAS­TRY: Grate 100g of but­ter into sifted flour. Rub in to re­sem­ble bread crumbs. Place bowl on stand with a dough hook. Beat wa­ter, egg and lemon in a jug, on high. Add wa­ter mix un­til a soft dough is formed. In a bowl put other flour and 1 tsp. cream of tar­tar. In a sec­ond bowl put corn flour and 2 tsp. cream of tar­tar. Set aside for rolling.

Roll out dough on a sur­face dusted with corn flour mix. Grate 100g of but­ter, sprin­kle with flour mix. Fold right to cen­tre; left to cen­tre; bot­tom to cen­tre; top to cen­tre. Re­peat process three times.

Cling wrap and re­frig­er­ate. AP­PLE FILL­ING: Cut ap­ples in half and re­move core. Cut ap­ples into pa­per thin slices. Set aside. Heat apri­cot jam, wa­ter, lemon juice and cin­na­mon. Bring to boil. Add ap­ple slices and sim­mer for 5 min­utes. Re­move from heat and strain out liq­uid. Set ap­ples aside CUS­TARD FILL­ING: Heat milk and al­mond essence. Beat egg yolks, sugar, corn flour and wa­ter. Add egg mix­ture to milk and whisk un­til cus­tard is cooked and thick­ened. Set aside. ROYAL IC­ING: Beat to­gether to form a thick paste. Re­serve un­til needed EGG WASH METHOD: Beat egg, wa­ter and oil. Set aside. ASSEM­BLY: Pre­heat oven 200°C. Roll out puff pas­try and di­vide in fours.

Roll out a por­tion and cut into rounds to line muf­fin tin. Cut leaf shapes for tarts. Put leaves around each tart. Put 2 tbsp. of cus­tard in each tart.

Ar­range ap­ple slices in the tart, layer from out­side in, to re­sem­ble roses. Brush pas­try with egg wash. Bake for 10 min­utes on 200°C. Re­duce heat to 180°C, bake for 20 to 25 min­utes. Re­move from oven and set aside to cool. Pre­heat oven to 200°C. Roll out 2 por­tions of the pas­try to line un­der­side of a flan tin.

Roll out what­ever pas­try is left and cut out flow­ers and leaves. Brush pas­try on the flan tin with egg wash. Bake flow­ers and leaves sep­a­rately. Bake for 10 min­utes at 200°C. Re­duce to 180°C and bake for 30 to 40 min­utes un­til golden.

Al­low to cool be­fore re­mov­ing tin. Once cool, turn over, place tarts in pas­try shell. Stick pas­try flow­ers and leaves on, us­ing royal ic­ing.

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