Lemon Butternut Fritters with White Chocolate Sauce

Butternut Fritters with White Chocolate Sauce

In the past years that the Belle Vue Wedding Venue is up and running, we never had a function without the traditional Pumpkin or Butternut Fritters served as a side with the main meals.

They are juicy, soft, and sweet and can opt as a dessert. With this one function we had, the dessert was a Black Forest Cake and we all know that a Black Forest Cake is drenched in cherry liqueur. When the dessert was served, one of the guests came into the kitchen (which freaks me out - guests don't belong in a kitchen) and said: "I am a recovered alcoholic, please are there any leftover fritters that I can have for dessert." And this is how this dessert saw the light of day.

Butternut Fritters with White Chocolate Sauce
Lemon Butternut Fritters with White Chocolate Sauce

I altered the original recipe by drenching the fritters in a lemon syrup instead of the traditional caramel syrup. The white chocolate sauce is adapted from one of C. Louis Leipoldts' recipes which he served as a dessert soup. His recipes are interesting, it reads like a story, no lists or numbered methods. No, a story. Here follows his Chocolate Soup recipe in Afrikaans:

"Maak vier eetlepels vol fynmeel bruin in 'n kastrol en voeg versigtig by drie koppies kokende melk; roer goed dat daar geen klontjies kom nie; voeg by twee eetlepels suiker en twee eetlepels fyngemaakte vanieljesjokolade. Laat opkook, gooi oor geroosterde brood en dien op."

Translated to English: "Brown four tablespoons of fine flour in a saucepan and gently add three cups of boiling milk; stir well so that there are no lumps; add two tablespoons of sugar and two tablespoons of vanilla chocolate bring to a boil. Pour soup over toasted bread and serve. "

Ratatouille Gratin

Ratatouille Gratin

Potato Gratin taken to the next level.

Lemon Meringue Crêpe Tart

Lemon Meringue Crepe Tart

When life throws you with lemons, what do you do?

Lemon Meringue Crepe Tart
Lemon Meringue Crepe Tart

Buttermilk French Toast with Apple & Bacon

French Toast

Breakfast will never be the same again!

Bobotie Tortilla with Hollandaise

Bobotie Tortillas

A traditional South Africa favorite served the Mexican way with a touch of French.

Seeded Sourdough

Seeded Sourdough

Here follows a series of videos to help you bake the seeded sourdough bread.

Video 1: Stretch and fold method

Video 2: Shaping a freeform loaf

Video 3: Final Step before baking

Easy Ciabatta

ciabatta

Baking a fresh ciabatta could not be easier. Follow the easy recipe and instructions. A step-by-step video is also provided to make the process easier. Happy baking!

This is a quick recipe and is not the authentic ciabatta that is originally made with a biga (starter). You will still get air holes in your bread but not as much as with the original recipe or the 100% Hydration Ciabatta recipe. For beginner bakers, I would advise to start off with this recipe and then move on to the other recipes.

What are the instructions if I want to make this bread with a machine mixer? Ok, that is simple: Add the flour, yeast, and salt into the bowl of a stand mixer with a dough hook. Turn the mixer on at a medium speed and slowly add the water and oil. Beat for at least 5 - 8 minutes. Continue as from point 6 in the recipe instructions, see below. DO NOT expect big air holes using this method.

Why is the water measured in grams and not milliliters? I have zillions of measuring cups and jugs... and not one of them is correct. Therefore I believe in weighing the water rather than to hope it is the right amount. Electronic scales are really not that expensive and I would recommend using one instead of measuring cups.

Banana & Peanut Butter Muffins with a Savoury Streusel

Banana Peanut Butter Bacon Muffins

Sweet and savoury. Savoury and sweet. Who said that bacon and peanut butter can't be friends?

Chicken & Date Meatballs filled with Roquefort

Chicken Meatballs

In January 2018 we traveled to Loket in the Czech Republic. During winter and especially a few days after Three Kings, restaurants and shops in these little towns are mainly closed for business and only open over weekends. The weather was not in our favor that specific day and as we walked around this beautiful castle, we saw a fireplace being lit in a restaurant a few meters away from us. We looked at each other and our feet automatically walked that way... probably knew that we needed coffee. Oh, by the way, we are coffee addicts and snobs. Got there, and the fresh, warm smell of Czech Cuisine started tangling our taste buds. For those of you that know us, will know that our favorite country is the Czech Republic. Not only for the breathtaking nature and scenery but also for their food.

Got hold of a waiter, that obviously could not understand why these two South Africans are strolling around a winter ghost town. She gave us the menu and in broken English said: "chicken balls special today". We did not think twice. Ordered the Chicken Balls (which was served with Czech bramboraky - potato pancakes) and the rest is history... here is my take on the chicken balls.

Bread Making Videos

Stretch and Fold High Hydration Dough.

Shaping a High Hydration Loaf.

Final Proof and Resting before Baking.