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Vegetarian Box Recipes 15/10/2020


Get your taste buds fired up for Portuguese night! Our Portuguese-themed Market Box is filled to the brim with tasty treats inspired by Portuguese cuisine. And what would Portuguese cuisine be without flame-grilled veggies, sweet peppery sauces, tender juicy cuts of meats, and our all time favourite prego rolls! Be sure to visit the ‘Your Farmer’ blog page on our website to read all about some of the local suppliers of this week’s farm fresh ingredients. www.farmersmarket.ucook.co.za/blogs/your-farmers 



Pineapple Bowl Fruit Salad 

A carved out pineapple bowl is the only way to eat a fruit salad in style – wouldn’t you agree? Filled with pineapple, Naturally Organic banana slices and Terra Madre blueberries. 

  • Slice pineapple in half lengthways, leaving the stem intact. Slice the fruit around the perimeters, angling your knife towards the middle, then make a few cuts across. Scoop chunks out with a spoon and then chop into bite sized pieces.  
  •  Slice up and add some bananas, blueberries and pineapple pieces into the pineapple bowl. 
  • Drizzle with yoghurt and sprinkle over some Seeds and Citrus granola. It’s a bowl of Tropical heaven! 

CHEF’S TIP:

The pineapple bowl can also be used for savoury food dishes e.g. currys. 


Fatias Douradas with Fresh Fruit

Similar to french toast, these “golden slices” are fried and dredged in cinnamon sugar. Go ahead and treat yourself to this decadent breakfast. 

  • Slice any stale bread into thick slices, 2-3cm in width.  
  •  Mix together 125ml of castor sugar and 8ml of cinnamon. Feel free to add more or less cinnamon to your taste.  
  •  In a saucepan, combine 250ml of milk with 30ml of sugar, a cinnamon stick and a strip of lemon peel. Warm the milk, but do not let it come to the boil. In a bowl, whisk up 2-3 eggs. 
  • Heat a large frying pan over medium heat, with a layer of oil at least 5mm deep.  
  • Carefully dip the slices of bread into the warm milk mixture, making sure to let the bread absorb as much milk as possible. Then dip the bread into the egg mixture, and place in the frying pan. 
  • Fry the bread until golden on both sides, about 3 minutes per side. Immediately coat the slices with the cinnamon sugar mixture. 
  • Serve with sliced Naturally Organic banana, Terra Madre blueberries, and a drizzle of honey! Enjoy!   

CHEF’S TIP:  

Sprinkle with some toasted nuts for an extra crunch. 


Portuguese Style Baked Eggs

An even more hearty take on a well loved shakshuka. Packed with nutrients, flavour and deliciousness.

  • Preheat the oven to 200°C.  
  • Add a generous splash of olive oil to a heavy duty oven skillet over medium heat. Add 1 finely sliced sweet pepper and 1 finely sliced onion to the pan. Cook until they start to soften and add some salt to the mix. Add about 3-5 crushed garlic cloves, 1 teaspoon of paprika, 1 teaspoon of chilli powder, half a teaspoon of crushed coriander and half a teaspoon of cumin to the mix (these are optional - you can spice it up as you wish). Allow the spices to cook out until aromatic (4-5 min).  
  • Add some fresh chopped chili, a handful of diced tomatoes  and  2 cans of whole tomatoes spread evenly throughout the pan. Roughly chop about a handful of fresh oregano and add to the sauce. Allow to simmer on a low heat for about 20 min until it has reduced a fair amount and the veg has softened.  
  • Time to add the eggs. Make some indentations in your sauce as to how many eggs you would like to add. Pop a piece of feta or another cheese of your choice into the little holes, compress it then crack your eggs over each little cheesy nest. Crumble over some more feta or grated cheese if you wish.  
  • Bake for 10-15 min until the eggs are cooked through, sprinkle some fresh chopped herbs over the top and you are ready to tuck in! 
  • In a bowl with a fork, smash some Avolands avocado with a squeeze of Limey’s fresh lemon juice, and season to taste.  
  •  Top the shakshuka with dollops of creamy smashed avocado and garnish with fresh herbs. Serve with some toasted Schoon sourdough bread. So good 

CHEF’S TIP:

Sprinkle with some toasted nuts for an extra crunch.

 


Tofu Shakshuka Portugese Style

A plant-based twist on the well loved shakshuka. Packed with nutrients, flavour and deliciousness. 

  • In a pan with oil fry 1 chopped Umthunzi pepper and 1 chopped onion. Cook until they start to soften and add some salt to the mix. Add about 3-5 crushed garlic cloves, 1 teaspoon of paprika, 1 teaspoon of chilli powder, half a teaspoon of crushed coriander and half a teaspoon of cumin to the mix (these are optional - you can spice it up as you wish). Allow the spices to cook out until aromatic (4-5 min)
  • Add some chopped chilli, a handful of diced tomatoes  and  2 cans of whole tomatoes spread evenly throughout the pan. Roughly chop about a handful of fresh oregano and add to the sauce. Allow to simmer on a low heat for about 20 min until it has reduced a fair amount and the veg has softened.
  • Cut your Tofu Tub Tofu into slices and season with salt and some dried herbs of your choice. In a separate pan with oil, fry until crispy on all sides. Then add to your shakshuka.
  • In a bowl with a fork, smash some Avolands avocado with a squeeze of Limey’s fresh lemon juice, and season to taste.  
  • Top the shakshuka with dollops of creamy smashed avocado and garnish with fresh herbs. Serve with some toasted Schoon sourdough bread. So good!

CHEF’S TIP: 

Sprinkle with some toasted nuts for an extra crunch.




Charred Mushroom Prego Roll


This deliciousness is inspired by Fabrica do Prego’s mushroom prego, and it is layered with flame grilled Funky Fungi mushroom, our favourite Fabrica do Prego BBQ Sauce, sweet pepper, peppery rocket, and a garlic infused oil. All served up in a sourdough prego roll from Knead. Need we say more?  

  • Peel and grate 1 clove of garlic. Place it in a bowl with some olive oil, and set it aside to infuse.  
  • Then baste the brown mushrooms with the garlic infused olive oil.  Grill/braai the mushroom, gills side down, for 5 minutes. Place a quarter of a red or yellow pepper on the grill at the same time.  
  •  After 5 mins, flip the mushies, rub more garlic infused olive oil over the mushrooms and cook a further 5 minutes. 
  •  Remove mushrooms and grilled red pepper, once softened and charred. Season them well.  
  •  Butter up the prego roll, and toast it cut side down in a pan over medium heat until lightly golden and heated through. 
  •  Time to build up your prego roll! Start with a smear or BBQ sauce, then with some rinse and dried rocket leaves on the bottom of the bun, then place mushrooms and pepper on top, and finish with extra BBQ sauce.
  •  Serve with some potato or sweet potato chips on the side and a cold crispy Jack Black pale ale…and you have yourself a winner!

CHEF’S TIP: 

Cooking the mushrooms on the fire allows them to become “smoky” and meaty, giving great flavour to your prego roll! 



Spicy Tofu Trinchado
Trinchado is a spicy stew dish which originates from nearby Mozambique and Angola.  

  • Heat a large pot over medium heat. Add a knob of butter and a drizzle of oil. Once hot, add your cubed tofu. Sear until browned on all sides. Remove once done and keep aside. 
  • Lower the heat to a medium and add 1-2 sliced onions and some chopped chilli and cook until softened. Then add 3-4 cloves of minced garlic and cook for about 1 minute or until fragrant. Sprinkle 2 tablespoons of flour, stir to combine, and cook for a further minute.  
  • Pour in 1 cup of stock and ½ cup of red wine or Jack Black’s Cape Pale Ale beer. Add 1 bay leaf, 2 black  peppercorns, a handful of olives (optional). Bring to the boil, once boiling reduce the heat to a low and allow to simmer until it has reduced right down. Stir every now and again to make sure nothing catches on the bottom.  
  • In the final 5 minutes, add the browned tofu. Simmer until cooked to your preference, and season to taste.  
  • Once done, scoop  the trinchado into a bowl, season with salt,  and serve with hot buttered up prego rolls or bread for dunking. Tasty!   

CHEF’S TIP: 

You could go the traditional route and serve your Trinchado with hot chips.


A Golden Pale Ale Battered Delight 

A delicious and simple light batter made by adding a Jack Black Cape Pale Ale beer! Fry until golden, and sail into the sunset with this delicious number. 


  • Choose your protein - either of these will work well: 
  •  Tofu Tub’s tofu, sliced into slabs, or  Funky Fungi giant mushroom  
  •  Add 1 cup of sifted white flour to a large mixing bowl. Mix through half a teaspoon each of salt, smoked paprika and pepper into the flour. Combine well. 
  •  Gradually add the beer to the flour slowly mixing it in until it has formed a pancake like consistency. Don't mix the batter too aggressively as you want to try keep some of that carbonation – the more bubbles the lighter and crispier your batter! 
  •  Add a pan to medium high heat and cover the bottom of the pan in a fair amount of vegetable oil. 
  • Drop the protein into the batter and then fry off in the pan.  
  • Tofu (Until golden brown and crispy), or Mushroom ( 2-3 min per side). Enjoy


CHEF’S TIP: 

Serve with roast potatoes or potato chips and a nice fresh salad. Be sure to use some of that Fabric Do Prego’s BBQ sauce as well!  

 

Stuffed Sweet Peppers 
Meditirreanean-style stuffed Umthunzi sweet peppers with protein rich quinoa and Camelot feta for that salty decadent edge.  

  • Preheat the oven 180°C. 
  • Rinse a cup of quinoa and place in a pot. Submerge in two cups of water, place over a medium-high heat, and bring to a simmer uncovered. Cook until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.  
  •  In a pan with oil, fry some diced onion until soft. In the final minute add some grated garlic and chili (optional). Pan-fry until soft, add the quinoa and stir through.  Add some Fabrica do Prego BBQ sauce and tinned chopped tomatoes (not too much, just enough to moisten the mixture). 
  • Add some chopped fresh Umthunzi herbs (we like rosemary). Heat through, taste to test and season with salt, pepper, and sweetener of choice (optional). 
  • Cut the Umthunzi peppers in half lengthways and scrap out the white membrane & seeds. Line a baking tray (with sides), pop the peppers on the tray cut side up. Fill the peppers with the filling mixture and top with some crumbled feta. Pour a bit of water into the tray with the peppers—just enough to barely cover the bottom of the pan. Bake for 30 mins until cooked through.  
  • Garnish with fresh chopped herbs, and serve! 

CHEF’S TIP: 

Serve alongside a fresh and simple green garden salad! 



More-ish Mushies 
A deliciously hearty and healthy veggie dish for everyone to enjoy! Served on a bed of protein rich quinoa, and layered with sweet pepper, tomato, and herbs.. 

  • Preheat the oven to 200°C.  
  • Rinse a cup of quinoa and place in a pot. Submerge in two cups of water, place over a medium-high heat, and bring to a simmer uncovered. Cook until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes. Season it with some fresh chopped herbs and salt/pepper.  
  •  Fry some diced onion with a drizzle of oil until softened and browned. Then add in some sliced sweet peppers and chopped tomato. Cook until slightly saucy then add in fresh, chopped, parsley and origanum and cook until fragrant. Then add a dollop of Fabrica do Prego BBQ Sauce to taste. Season to taste.  
  • Place your big mushies, gill side up, into a deep baking tray and fill the tray halfway up with your choice of stock liquid. 
  • Dish about a tablespoon of your tomato sauce over each mushroom, grate over some Le Coquin cheddar/crumble over some Camelot feta and grill for 15-20 until cooked through and the cheese has gone melty. 
  • Serve on a bed of quinoa and pour over some of the remaining stock from the baking dish! So good!

CHEF’S TIP: 

Rinse and shred some rocket, toss it through a squeeze of lemon, a drizzle of olive oil and salt, and serve on the side. .



Garlicky Marinated Aubergine Bruschetta 
Aubergines never looked so good. Serve on top of and with anything. (Aubergine’s not in Small Box). 

  • Cut the aubergines into thick disks, lay out on a tray/colander, sprinkle with salt and leave to degorge (naturally removes bitter juices) for at least 30 minutes. On completion, pat dry with some paper towel. 
  •  Peel and grate some garlic (we encourage lots of garlic, always), rinse and chop some parsley, zest and juice a lemon (all in one bowl is fine – less washing up). 
  • Place the aubergine slices in an oven-safe dish, in a single layer. Evenly pour over the lemon, garlic and parsley, drizzle with a good glug of olive oil, and season well with salt and pepper, until all the slices are coated. Cover and set aside to marinate for 4-5 hours.  
  • After the marinating, pop the oven on to 200°C. When hot, bake the marinated aubergines for 45 minutes until soft and starting to brown. 
  • Slice up some Schoon sourdough, place the slices on a tray and drizzle with some oil. Bake until golden.  
  • Serve the bruschetta topped with some of Cooked’s hummus and the garlicky roasted aubergines. Top with some fresh peppers and rocket, enjoy!

    NUTRITIONAL BENEFIT 

    Aubergines are high in a trace mineral called manganese. Manganese is used by your body to improve and maintain bone health, reduce disease risk (due to high antioxidant properties), regulates blood sugar and assists in the metabolism of other vital nutrients..


    Golden Tofu & Avo Sarmie with Roasted Carrots & Herb Yoghurt
    This golden sarmie will knock your socks off. Tofu Tub’s tofu, avo, Cooked’s hummus, and caramelised onion served with roasted Naturally Organic carrots with a herby yogurt dressing.

    • Preheat your oven to 190°C.  
    •  Peel and slice the carrots into long strips, place onto a baking tray with oil and seasoning. Toss to coat. Roast in a hot oven until cooked through, but still slightly crunchy.  
    •  Slice the tofu into slabs and place on a kitchen towel to drain any excess liquid.  Sauté some sliced onion in a pan over medium heat with some oil, chopped thyme and a splash of balsamic vinegar, until soft. Season well.  
    •  Smash up some avo with fresh citrus, salt and pepper.  
    •  Pan fry that tofu until golden and delicious-looking  on both sides, and heated through. Season.  
    •  Slice up some tomato, toss with salt.  
    •  Toast up some bread, and layer up your sarmie adding some green leaves and a smear of hummus!   
    •  Chop up some parsley and add to your yoghurt with some salt and pepper.  Spoon the herb yoghurt in a line over the centre of the carrots. 
    • Serve your carrots with the fresh sarmie and garnish with some wild sesame salt. So good!

      CHEF’S TIP:

      1 medium carrot contains almost 90% of your RDA of Vitamin A. Vitamin A is essential to the diet for fighting free radicals and for supporting the immune system. .




      Cebolada - Portuguese Pickled Onion
      Crunchy and tangy onion that can be enjoyed as a snack or accompany a delicious meal..

      Preparation:

      • Firstly you will need to find a jar that can be used to hold the pickle. Be sure to sterilise it thoroughly with boiling hot water and soap so as to avoid bacteria growth. 
      •  Prepare your onions by peeling 1-2 whole onions and cut into about eighths, the smaller the pieces the faster they will pickle. Fill the jar with the onion, about 2-3 cloves of crushed garlic, 2 bay leaves  and about half a handful of fresh parsley. Set aside.

      For the pickling liquid:

      • To prepare your pickling liquid, add 1 cup of white wine vinegar, 1 cup of water and 1 tablespoon of salt to a pan on medium heat until the salt is dissolved.  Add 1 heaped teaspoon of whole black peppercorns, 1 teaspoon of mustard seeds, 1 teaspoon of red chilli flakes and 1 teaspoon of dried oregano to the pan (these spices are optional, you can use what you have).  Let simmer for about 5 min till aromatic.  
      •  Pour the pickling liquid into the jar completely submerging the onions, cover with the lid and refrigerate. The pickle will get better with time but will be ready to eat in about a day! Trust us, it’s worth the wait!  

        CHEF’S TIP:

        These would go super well when finely chopped and added to a salad or sprinkled on top of a prego roll!




        Peri Peri Sauce

        A quick and easy peri peri sauce bursting with heat and flavour!.

        • To a blender, add about 300-400g of bird's eye peppers or any red bell peppers available to you. Add 3 cloves of garlic, 1 teaspoon of smoked paprika or another form of chilli powder depending on your preference, add a heaped teaspoon of roughly chopped basil, parsley or coriander to the mix. Squeeze the juice of one whole lemon in and add in ½ a cup of olive oil. Blend till smooth or to a consistency of your liking!  
        • Season with salt and pepper, refrigerate and use whenever you need to bring the heat to a dish. Enjoy!

          NUTRITIONAL BENEFIT:

          This sauce can be used to marinate any protein or veg before cooking or simply added as a delicious sauce on the side. 



          Massa de Pimentao   

          This sweet and salty red pepper paste is a Portugese favourite. Incredibly versatile, it can be used as a marinade for meat, swirled into your scrambled eggs, or even just spread on crackers.. 

          • Wash, core, and cut 2 Umthunzi sweet red peppers into thick strips.  In a bowl, toss the strips with 15-30ml of salt, making sure all the strips are coated in salt. Cover the bowl and let marinate at room temperature for at least 24 hours.  
          • Preheat the oven to 150°C. Discard any excess liquid, rinse the peppers to remove excess salt, and pat dry. Place the strips on a baking tray, skin side up, and roast until the peppers are completely soft and the skin blistered, approximately 1 hour. Remove the peppers from the oven and immediately place them in a bowl and cover tightly to steam for a few minutes (this will make it easier to remove the skin). Peel off the skins.  
          • Place the pepper strips in a food processor with a clove of garlic and 15ml olive oil. Blend to a smooth paste. 
          • Store in a sterilized jar and keep in the fridge for up to 2 weeks.  It’s worth the wait!

          CHEF’S TIP: 

          If you have lots of red peppers around, this recipe can easily be doubled, or even quadrupled, with excellent results.  



          Three Cheese Stuffed Potatoes

          These twice baked potatoes can be served as is or as a side dish – they’re deliciously tasty either way!

          • Preheat your oven to 180°C. 
          •  Wash 4 - 6 potatoes and prick them with a fork. Wrap them in tin foil and place on a baking tray and bake for 1 hour or until cooked through. Once the potatoes are cooked, take out the oven and let them cool slightly. 
          • Once cooled cut in half and scoop out the flesh, being careful not to pierce the skin. Put the flesh in a bowl for later use. 
          •  Place the potato shells on a baking tray, with a drizzle of olive oil and season with salt and pepper. Allow it to bake in the oven for a further 5 - 10 minutes until crispy.
          • For the filling combine the flesh with 50g of grated Kleinriver young cheddar, 50g of cream cheese, 50g of crumbled feta, 30ml chopped parsley or chives, some sliced spring onions and 2,5 ml of chilli flakes or fresh chopped chili (optional). Season and mix well. 
          •  Take the potato shells out the oven and fill them with the mixture. Bake at 220°C for 10 - 15 minutes until golden and bubbly.  Serve as the ultimate snack! 

            CHEF’S TIP:

            When scooping out the flesh you don't have to go all the way to the skin. You can leave a thin layer of flesh all the way around to prevent breaking or piercing the skin.



            Slap Chips

            South Africans aren’t the only ones who indulge in this hearty deep fried treat!

            • Grab as many potatoes as you want and cut them into chips. You can cut wedges or batons if you like – the Portuguese often cut rounds.  
            • In a pot, pour vegetable oil and put it over a high heat. Once oil is at 190°C throw a reasonable amount of the chips in. 
            • Once they become golden brown take them out and place them on a paper towel.  
            • To serve, drizzle with some vinegar and season with salt. Enjoy the crunch!

            CHEF’S TIP:

            Serve with some Fabrica do Prego BBQ sauce, and dunk away! 



            Pasteis de Nata

            The most delicious portugese custard tarts that will have you going back for more! Try out our recipe and tag us on Instagram for a feature (@ucook.market)!

            For the rough puff pastry:

            • In a bowl, combine 350g of flour, a pinch of salt and 60g of frozen, grated butter. And with your fingers, rub the butter into the flour. Add ½ a teaspoon of lemon juice and 120-150ml of ice water, a tablespoon at a time, while mixing with a wooden spoon or your finger tips to bring the dough together. 
            •  Add enough water to form a firm dough (that is not tacky or too wet). Knead the dough on a floured surface for about a minute, and leave it to rest for about 5 minutes (in the fridge).
            • Roll the dough out into a long rectangle (about 15-17cm wide, and 18-20cm long). Sprinkle 100g of grated butter on two thirds of the area of this rectangle. Fold over the portion without butter, towards the middle. Then fold over the other end, over the first fold. 
            • Turn the dough 90 degrees and roll it out to form another long rectangle (about 15-17cm wide, and 18-20cm long). Repeat with the rest of the butter (100g). Now you have incorporated all the butter in two folds. Turn the dough 90 degrees.  
            • Complete 3 more folds so you have folded the dough about 5 times. You shouldn’t need to refrigerate between folds, if you work quickly. However if it’s a hot day and the butter starts to seep through, keep the dough in the freezer for about 10 minutes to harden the butter and continue. 
            • After the fifth and final folding, wrap the dough in plastic wrap and store it in the fridge until needed.

            For the custard:

            • In a medium sized bowl, whisk 30g of flour and 60ml of milk until smooth.  Bring 265g of sugar, 1 cinnamon stick, and 160ml of water to a boil in a small saucepan and cook until a cooking thermometer registers 100°C, or just until it’s at a slow boil. Don’t stir it!  
            •  In another small saucepan, bring 240ml of milk to a gentle simmer.  
            • Whisk the hot milk into the flour mixture.  
            •  Remove the cinnamon stick from the sugar syrup and then pour it slowly into the milk-and-flour mixture, whisking briskly.  
            •  Place the mixture over a double boiler and add ½ teaspoon of vanilla extract and stir for a minute until warm but not hot.  
            •  On the double boiler, whilst whisking constantly, add in 6 large egg yolks one at a time until fully incorporated and the custard is only slightly thickened, then strain the mixture into a bowl, cover with plastic wrap, and set aside to cool completely. The custard should be thin and runny. (You can refrigerate the custard for up to 3 days.)

            Assemble:

            • Place an oven rack in the top slot of the oven, slightly higher than the middle of the oven and heat to 290°C (or to the hottest oven setting you have).  
            •  Remove the puff pastry from the refrigerator, roll it out and cut into pieces that will fit nicely, into the cupcake tray you will be using, with a slight overhang. Allow the dough pieces to soften for a few minutes until pliable. Have a small cup of water nearby. Dip your thumbs in the water, then flatten the dough into the bottom of the tin and around the sides – so that the bottom of the pastry is thinner than the top. 
            •  Fill each cup to about ¾ with your cooled custard.  Bake the pastries until the edges of the dough are frilled and brown, between 10 to 20 minutes for a  classic muffin tin.  
            • Remove from the oven and allow the pasteis to cool a few minutes in the pan, then transfer to a cooling rack until almost completely cooled down but still holding some heat.  
            •  Sprinkle the pasteis generously with icing sugar and freshly grated cinnamon and serve. Repeat with the remaining pastry and custard. These are best eaten the day they’re made. Enjoy!

            CHEF'S TIP:

            You can change up the flavours of your pasteis de natas to your liking. Just substitute out the vanilla for citrus, coffee, chocolate or anything else your foodie heart desires!  


             

            Pudim Molotof 

            Pudim Molotof is a unique Portugese baked meringue pudding with a luscious caramel sauce – think flan meets souffle! 

            For the Terra Madre pear purée:

            • Start by preheating the oven to 180°C and thoroughly greasing a tubed cake tin, such as a bundt pan or chiffon tin. Make the caramel by combining 500ml of sugar and 250ml of water in a saucepan. Dissolve the sugar over low heat, stirring frequently. Once the sugar is dissolved, turn up the heat, and allow the sugar to caramelize without stirring. When the sugar reaches a light golden color, remove from the heat and allow to cool.  
            •  Using an electric mixer, whisk 10 egg whites, and when the eggs are foamy, start slowly adding 250ml of sugar and continue beating into a stiff meringue. Pour the caramel into the greased tin, keeping a few spoonfuls aside. Swirl the tin to coat the bottom and sides. Carefully spoon in the meringue, trying not to create any air gaps between scoops, and smooth the top with a spatula.  
            •  Fill a deep baking tray halfway with boiling water and carefully place the tin inside the water bath.  
            • Bake for 20 minutes, or until the top is light golden brown. Let cool (shrinkage is normal) and remove from the tin by carefully transferring it to a plate.  Drizzle the reserved caramel over the pudding and serve with Terra Madre blueberries/your choice of fresh fruit. Yum! 


            CHEF’S TIP:

            Baking the pudding in a water bath, also known as a bain marie, helps prevent the eggs from overcooking and coagulating. The water bath protects the eggs from the intense heat of the oven and ensures a smooth and soft texture.



            Bolo de Arroz

            These lemony Portuguese rice cupcakes with a crackly sugar crust don’t use any wheat flour, so they are naturally gluten-free!

            • Preheat your oven to 180°C and prepare a muffin tray with cylindrical liners – regular muffin cups will do, but your bolos just won’t have the traditional upright shape. 
            • Cream 75g of butter with 135g of sugar. 
            • In a jug, whisk 2 Georgiev/Farmer Angus eggs with 200ml of Langevallei milk and the juice and zest of 1 Limey’s lemon. Slowly add this to the creamed butter and sugar.  
            • Sift in  500ml of rice flour, 5ml of baking powder, and a pinch of salt. Gently fold to combine. 
            •  Scoop the batter into your prepared liners, filling them no more than ⅔ full, and sprinkle the top of each muffin with a layer of granulated sugar. Bake for 20 minutes. And tada, dessert delight! 

              CHEF’S TIP:  

              The crunchy sugar topping will go soft when stored, so it’s best to enjoy your bolos de arroz immediately after baking.!


               

              Baked Pineapple

              A sweet and superbly simple dessert!!

              • In a pot heat 2 cups of water to ½ cup of sugar, a stick of cinnamon, three cardamom pods, a couple of cloves and one star anise, until the sugar has dissolved. 
              •  Peel your pineapple and cut it in half width-ways.  
              •  Place your pineapple halves in a small but deep baking dish and pour over your spicy sugary sauce. 
              •  Bake for 25-30 minutes, until the pineapple is tender and the sauce reduced, basting the pineapple in the sugar syrup every 10 minutes. 
              • Return the liquid to the pot on a medium-high heat and reduce until it is a thick, sticky syrup. Delicious!

                CHEF’S TIP:  

                Serve hot or cold with a plant-based ice cream, some dark chocolate and top it off with the reduced sticky syrup!