Damn delicious desserts!! Welcome to your cheat day ladies and gentlemen. This is a no judgement zone. Enjoy!!!

CHOCOLATE BANANA ROOIBOS BAKED OATS

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INGREDIENTS:

1 cup rolled oats

1 cup LaageR Citrus & Ginger Green Rooibos tea, strongly brewed (2teabags)

1⁄2 cup coconut milk

1 egg

2 Tbls maple syrup

1 tsp vanilla

1 tsp cinnamon

2 Tbls cocoa powder

Pinch of salt

1 tsp baking powder

1 ripe banana + additional for topping

Dark chocolate chunks

Nut butter (optional)

METHOD

  1. Preheat oven to 180°C.
  2. Mash bananas with a fork
  3. Whisk wet ingredients together. Stir in dry ingredients.
  4. Pour into greased baking dish.
  5. Finish with a swirl of nut butter (optional) and banana slices

 

APPLE PIE ROOIBOS BAKED OATS

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INGREDIENTS:

1 cup rolled oats
1 cup Laager Cranberry & Wild Cherry Rooibos, strongly brewed (2 teabags)
1⁄2 cup milk
1 egg
2 Tbls honey
1 tsp vanilla
1 tsp cinnamon
Pinch of salt
1 tsp baking powder
1 cup chopped apples
1 cup chopped nuts

Greek yoghurt (optional)

METHOD:

  1. Preheat oven to 180°C.
  2. Whisk wet ingredients together. Stir in dry ingredients.
  3. Pour into greased baking dish.
  4. Bake for 30–35 minutes until just set.
  5. Serve with Greek yoghurt if desired.

 

EARL GREY LAVENDER SCONES

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INGREDIENTS

  • 2 cups self-raising flour
  • 1⁄4 tsp salt
  • 1⁄4 cup castor sugar
  • 1⁄2 cup cold butter (cubed)
  • 1 Tbls dried lavender (lightly crushed)
  • 2 Earl Grey tea bags
  • 3⁄4 cup warm milk
  • 1 egg

METHOD:

  1. Warm the milk (don’t boil). Add Earl Grey teabags, let steep for 5–10 minutes.
  2. Remove tea bags and leave milk to cool slightly.
  3. In a large bowl, mix flour, salt, sugar and lavender.
  4. Rub cold butter into flour until it looks like breadcrumbs.
  5. Whisk egg into the cooled tea milk
  6. Add to dry ingredients and mix gently into a soft dough. Don’t overmix.
  7. Turn onto a floured surface. Pat to about 2–3 cm thick
  8. Cut into triangles.
  9. Place on a tray, brush tops with a little milk.
  10. Bake at 180°C for 15–18 minutes until golden.
  11. To make a glaze: Mix 1⁄2 cup icing sugar and 1Tbls cooled Earl Grey tea.
  12. Drizzle over cooled scones.
  13. Garnish with edible flowers or lavender leaves.

 

LEMON POPPY SEED CAKE with a LEMON GLAZE

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INGREDIENTS

Cake Sponge:

3/4 cups castor sugar

3 Tbls Lemon Zest

1 Cup Butter, unsalted, softened

4 Large Eggs, room temperature

1 tsp vanilla essence

2 3/4 cups self-raising flour

1/3 Cup cornstarch

1/2 tsp baking soda

1/2 tsp Salt

1/2 Cup Buttermilk

1/2 Cup Sour Cream, room temperature

1/2 Cup Lemon Juice, freshly squeezed

3 Tbls Poppy Seeds

Glaze:

1 cup icing sugar

2 Tbls lemon juice, add a tsp more to loosen

METHOD:

  1. Preheat the oven to 180 C.
  2. Grease and flour a square cake tin.
  3. Place the sugar and lemon zest in a bowl and mix with your fingers to combine.
  4. In a large bowl of a stand mixer, cream together the butter and sugar until fluffy, about 2 minutes. Scrape down the sides of the bowl and beat for another minute.
  5. Add in the eggs, one at a time, and then the vanilla.
  6. In a large bowl sift together the flour, cornstarch, baking soda, and salt.
  7. Using the electric mixer on low speed, slowly add the dry ingredients to the wet ingredients and mix to just combine. Add in the buttermilk, sour cream, and lemon juice mix until all of the ingredients are combined.
  8. Fold in the Poppy seeds.
  9. Pour the batter into the prepared pan and bake for about 30 minutes, or until an inserted toothpick comes out clean
  10. Set aside to cool completely.
  11. To make glaze, whisk together the icing sugar and lemon juice until smooth. Add more juice (one teaspoon at a time) if too thick.
  12. Drizzle glaze over cake and serve.

 

 

BROWNIE COBBLER served with Ice-cream

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INGREDIENTS:
1/4 cup butter, melted
1 cup self-raising flour

1/4 tsp salt
1/4 cup castor sugar
1/4 cup unsweetened cocoa
1/2 cup milk
1 tsp vanilla

SAUCE:
1/4 cup castor sugar
1/4 cup cup brown sugar
1/2 cup unsweetened cocoa
1 1/4 cups almost boiling water

METHOD
1. Grease a 20×20 cm square baking pan.
2. In a mixing bowl, pour in the flour, salt, 1/4 cup of castor sugar, and 1/4 cup cocoa.
3. Stir in the melted butter, milk and vanilla. Stir to combine and spoon into the baking pan.
4. For the sauce: Combine the sugars, cocoa and boiling water.
5. Pour evenly over the batter in the pan.
6. Bake at 180 degrees C for 35-40 mins or until the centre is set.
7. Serve warm with vanilla ice-cream.

 

WHIPPED FETA WITH ROASTED STRAWBERRIES served with Bruschetta

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INGREDIENTS:

1 cup feta cheese (plain)
1/2 cup cream cheese
2 Tbls olive oil
1 Tbls lemon juice
Salt & Pepper, to taste
2 cups fresh strawberries
2 Tbls honey
2 Tbls balsamic vinegar

METHOD:

1. For the strawberries, slice them in half and place them in a pan, on high heat.
2. Drizzle with honey and balsamic vinegar.
3. Roast/cook for about 20 minutes until jammy.
4. In a blender, combine feta cheese, cream cheese, olive oil, lemon juice, salt,
and pepper. Blend until smooth, leaving some texture if desired.

5. Once strawberries are cooked, serve them alongside the whipped feta dip
with Bruschetta.

 

MILK TART CRÉME BRǓLEÉ

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Custard base:
2 cups milk
1 cinnamon stick
2 eggs
1/4 cup sugar
2 Tbls cornflour
1 Tbls butter
1 tsp vanilla essence

Pinch of salt

Topping:
3–4 Tbls white sugar (for caramelizing)
Cinnamon powder, for garnish

 

Method

  1. Heat milk with the cinnamon stick until just about to boil.
  2. Remove from heat and let it sit for a few minutes.
  3. In a bowl, whisk eggs, sugar, cornflour, and salt.
  4. Slowly pour warm milk into the egg mixture (whisking constantly).
  5. Return everything to the pot and stir on medium heat until thick and smooth.
  6. Remove from heat, stir in butter and vanilla.
  7. Remove cinnamon stick.
  8. Pour into ramekins or a small dish.
  9. Leave to cool, then refrigerate for at least 2–3 hours (until firm).
  10. Sprinkle a thin, even layer of sugar on top.
  11. Use a torch to caramelize until golden and crisp.
  12. Sprinkle with cinnamon powder to finish.

BEEF ROGAN JOSH

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INGREDIENTS:

  • 45ml olive oil
  • 500g beef strips
  • 1 medium onion, chopped
  • 1 Tbls ginger,
  • 4 cloves garlic, finely chopped
  • 1 Tbls cumin & coriander powder
  • 2 Tbls Rogan Josh Curry paste
  • 1 can coconut milk
  • 1 red pepper, sliced in strips
  • Salt & pepper, to taste
  • Fresh coriander, chopped

METHOD:

  1. In a medium pan, brown the beef for 2 minutes. Set aside on a plate.
  2. In the same pan, sauté onions, garlic and ginger.
  3. Add in the spices and curry paste. Fry for 2-3 minutes until fragrant.
  4. Add in the coconut milk and adjust seasoning.
  5. Simmer for another 2-3 minutes.
  6. Add the beef back in. Add in the red pepper. Simmer for another 2-3 minutes.
  7. Top with fresh coriander.
  8. Serve with Jasmine Rice.

SALT & PEPPER BAKED ALASKA

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TETLEY PANNA COTTA 

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INGREDIENTS:

3/4 cup whole milk

2 cups heavy cream

1 Tetley black teabag

1/4 cup sugar

3 sheets gelatine

1/2 tsp vanilla essence

METHOD:

  1. Lightly grease the Panna cotta mould if you’re planning to unmold them
  2. Soak gelatine sheets in cold water until soft. Set aside
  3. In a medium saucepan, heat milk, cream, sugar and teabag. Bring to a simmer
  4. Remove from the heat. Remove teabag. Squeeze gelatine to remove excess water and add to the saucepan
  5. Stir constantly until gelatine is dissolved. Add vanilla
  6. Allow mixture to cool down for 10-15 minutes
  7. Pour mixture evenly into prepared moulds
  8. Refrigerate overnight or at least 4 hours before serving
  9. To remove from old, dip the bottom of the mould into hot water for 5 seconds to loosen the Panna cotta. Slide a knife around the edge, then carefully turn over onto a serving plate