Culinary Hotline - Garden Day

A flavour-filled feast straight from the garden!

Recipes by Mynhardt Joubert

Ingredients:

  • 1 kg cake flour
  • 2 x 10 g packets instant yeast
  • 4 x bags of Hibiscus Tea Leaves
  • 150 ml caster sugar
  • 10 ml salt
  • 20 ml aniseed
  • 100 g butter
  • ±150 ml water (enough to bring the dough together – you can adjust slightly as needed)
  • 200 ml Hanepoot, white grape, or apple juice
  • 400 ml lukewarm milk

For the Lavender & Vanilla Butter 

  • 200 g butter, softened
  • 10 ml finely chopped lavender blossoms fresh or dried
  • 5 ml vanilla paste
  • 5 ml vanilla extract
  • 25 ml honey

How To Make Hibiscus Infused Mosbolletjie with Rose Petal Syrup & Lavender & Vanilla Butter

  1. Place the flour, yeast, sugar, salt, aniseed and Hibiscus Tea leaves in a stand mixer with a dough hook and mix to combine.
  2. Heat the butter, water, and juice in a saucepan until the butter melts, then allow to cool to room temperature.
  3. Add the butter mixture to the dry ingredients and mix on low speed until combined.
  4. Slowly add the milk and knead for 8–10 minutes until the dough is smooth and elastic.
  5. Place the dough in an oiled bowl, cover, and let rise for 25 minutes
  6. Knock down the dough and divide it into 20 equal pieces.
  7. Roll each piece into a ball and arrange them next to each other in greased loaf tins.
  8. Cover and let rise until doubled in size (about 45 minutes).
  9. Preheat the oven.
  10. Bake for 30–40 minutes until cooked through and golden brown
  11. Turn out onto a wire rack.
  12. Allow to cool slightly before serving with butter.
  13. for the lavender & vanilla butter 
  14. Place all the ingredients in a bowl and mix thoroughly with a wooden spoon or fork.
  15. Alternatively, place everything in the bowl of a stand mixer and beat with the whisk attachment for a lighter, whipped butter

Ingredients:

  • 500g orange sweet potatoes cut into chips
  • 50ml blood orange olive oil
  • Salt
  • Pink peppercorns
  • 300g of fresh waterblommetjies, rinsed & trimmed
  • 50g of each (asparagus, tenderstem broccoli, fine green beans, mange tout, Pak choi or 250g of your favourite green vegetables
  • 50ml olive oil
  • 1 chopped stem lemon grass
  • 8 -10 snoek fish cakes
  • 50ml coriander flavoured oil
  • 100g green curry paste of your choice
  • 1 tin coconut cream
  • Handful chopped fresh coriander & basil

How To Make Green Thai Waterblommetjie Curry

  1. Toss the sweet potatoes with olive oil, season with salt and pepper, and roast on a baking tray at 200°C (390°F) until golden and crispy.
  2. Blanch the green vegetables by placing them in a bowl and pouring over boiling water.
  3. Let sit for 1 minute, then strain and transfer immediately to a bowl of ice water to stop the cooking.
  4. Pat dry with a clean dish towel.
  5. In a large saucepan or pot, heat the peanut oil and sauté the blanched vegetables with lemongrass, chilli, and garlic for 2–3 minutes.
  6. Set aside.
  7. In the same pan, heat the coconut oil and pan-fry the chicken until golden.
  8. Add the green curry paste and cook for 3–5 minutes until fragrant.
  9. Return the vegetables to the pan, add the chicken stock, and bring to a boil.
  10. Stir in the coconut cream and heat through gently.
  11. Finish with a handful of freshly chopped herbs.
  12. Serve hot with the crispy roasted sweet potato chips
  13. Garnish with fresh edible flowers

Ingredients:

  • 225 g butter
  • 180 g caster sugar
  • 4 large eggs
  • 1 tablespoon vanilla paste or vanilla essence
  • 250 g self-raising flour
  • 1 teaspoon baking powder optional
  • 1/2 teaspoon of salt
  • 100ml of full cream milk

For the butter cream icing: 

  • ½ cup unsalted butter, at room temperature
  • 2 cups icing sugar, sifted
  • 2 teaspoons pure vanilla extract or paste
  • 2 tablespoons milk
  • 3 drops food colouring

For the white chocolate cream cheese frosting: 

  • 250 g of cream cheese
  • 100 g of crème fraîche
  • 200 g of good quality white chocolate

For the peach compote: 

  • 500g of fresh peaches sliced and chopped
  • 100g of brown sugar
  • 1 teaspoon of corn starch

How To Make Vanilla Peach Fuzz Ombre Cake

  1. For the cake: Pre-heat oven to 160 degrees Celsius
  2. Grease 3 18cm tins with butter and line with baking paper
  3. Cream the butter and sugar in a bowl with a hand or stand mixer
  4. Start adding the eggs one by one and whip until light and fluffy and add the vanilla
  5. Sift the flour, baking powder and salt and fold gently into the batter with a wooden spoon or spatula making sure to keep the airiness of the batter
  6. Pour in the milk and gently fold in until well combined
  7. Bake for about 25 to 30 min until lightly golden brown and a tester skewer comes out clean
  8. Let it cool.
  9. For the butter cream icing: Whip the butter for at least 6 to 8 minutes until it becomes a pale white colour – essential
  10. Whip in the sugar for another 4 to 5 minutes then add the vanilla
  11. While whipping slowly start adding the milk
  12. Divide the frosting into 3.
  13. Leaving one white and colouring the other two thirds with a few drops of peach colouring the attain the desired colour for the ombre effect.
  14. For the white chocolate cream cheese frosting: Melt the chocolate in a double boiler until just soft taking care not to overheat
  15. Whip the cream cheese and crème fraîche together and slowly start adding the melted chocolate
  16. Spoon into a piping bag.
  17. For the peache compote: Place 250 g of the peaches and the sugar into a medium sized pot and bring to the boil.
  18. Let it simmer for 10 minutes.
  19. Remove and puree in a food processor or with a stick blender
  20. Return the puree to the pot and add the remaining 250 g of peaches to the pot gently warm the peaches then add the corn starch mixed with a little bit of water.
  21. Let it thicken, remove and let it cool down completely.
  22. Assembling the cake:
    Start by placing the first sponge onto your cake stand, pipe a third of the cream cheese frosting onto the sponge starting in the middle and working your way out making a ridge on the outer rim to contain the peach compote
  23. Spoon a generous amount of the peach compote into the centre and repeat the first step with the second sponge.
  24. Place the third sponge on top and press down onto the cake to make sure that it is sturdy and in its correct place.
  25. Cover the cake with the white buttercream frosting with a pallet knife.
  26. Start with the darker cream cheese frosting and decorate the first bottom third of the cake, repeat with the second lighter coloured frosting for the second third of the cake.
  27. Using your pallet knife dipped into hot water start turning the cake and smoothing the layers into each other to create the ombre effect.

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