Oh yeah! Pastry filled with peanut butter and chocolate chips, anyone? My hand bolts up! Rugelach – this month’s recipe, is a popular treat in Israel, and apparently America is enthusiastic about it too. Can’t say I blame them! This traditionally Jewish delight was usually reserved for special occasions such as Hanukkah, but it’s become more popular and now it’s made for any occasion. I’m hosting a dear friend’s birthday shindig this month, for 20 people, and I wanted to find something interesting and plentiful to feed the masses. I found this, and I’m hooked! Speaking of hooked, Ann made Bodhi (Fig) Pudding in celebration of Valentine’s Day. Well, I for one heart this recipe! Ann, like me, doesn’t like OTT V Day vibes, so I think making a fig-based dessert is the perfect break from the traditional chocolate treats. I feel ya, Ann!
Flaky pastry smothered in peanut butter, topped with chocolate chips, rolled up and baked in the oven, literally melts in your mouth. This is a fitting recipe for this month’s theme – a dish that’s derived from a different culture for special occasions. Ann was, as always, down with this. Aah, I love her enthusiasm! No matter what the theme, she is always up for the challenge. Check out her take on this, and prepare to be wowed!
2 sticks/1 cup/230g cold salted butter*, cubed
230g/8 oz cold cream cheese
¼ sour cream
2 cups flour + 4 tablespoons for sprinkling on surface
* You can use unsalted butter, just add ¼ teaspoon salt
1 egg for brushing
For The Filling:
1 cup melted smooth peanut butter divided into ¼
½ cup dark chocolate chips divided into ¼
Making It Happen:
In a food processor, add the flour, butter, cream cheese and sour cream. Pulse until the dough is crumbly and coming away from the sides. Do not over-process.
Sprinkle 2 tablespoons of flour onto a clean surface and form a rough ball with the dough. Divide it into four pieces, forming a ball for each, cover in cling film and refrigerate for 2 hours or more.
Again, sprinkle flour onto a work surface and sprinkle a bit onto your rolling pin.
Roll the dough from the center out, forming a circle, and until the dough is about 1/8inch thick.
Take a 9 inch cake pan, place it hollow side down onto the dough, and cut the edges off to form a neat circle.
Heat the peanut butter in the microwave until runny, and, starting from the centre, spread it over the dough until it’s about 1 inch from the outer side. Sprinkle choc chips over the peanut butter.
Using a shark knife, halve the circle. Halve it again, and continue until it’s cut into eight triangles. It will look like a pizza. Yum.
Starting from the outer egde, roll each triangle up and refrigerate for 20 minutes. Repeat this process with the rest of the dough balls.
Heat your oven to 190°C (375°F). Remove the chilled rugelach from the fridge. Place parchment paper on a baking tray, lay your rugelach down and brush with egg. Bake for 20-25 minutes until golden brown.
Your can refrigerate this for several days, and freeze it too.
Pour some sugar on meeeee! Ann from Grubbs n Critters has just emigrated to the Netherlands, her husband’s home country, so this month we thought it apt that she do a Dutch recipe and me an Afrikaans one. Afrikaans is a derivative of Dutch, with the early Settlers in South Africa being Dutch. I chose malva pudding, which is a sweet, spongy pudding of Cape Dutch origin. It’s topped (flooded) with an abundance of creamy, sweet sauce. A lot of sweet in this one, which certainly appeases my sugar addiction.
I can’t take credit for this recipe, as much as I’d like to! My stepmom, Michele, is a phenomenal cook, and she gave me her recipe a few years ago. Obsessed. This is my favourite hot pudding, and the fact that it’s served with custard and/or ice cream (why not both?) makes it decadent and indulgent, and one for the recipe books. It’s easy, folks, mission-free, and moreish.
Ann made something quite delicious that appeals to me in every way – kaas uienbrood (cheese onion bread with parmesan, cheddar and gouda. Oh god, I’m dying!). During her second recipe test, she added paprika, thyme and cumin-flavoured cheese. Y’all, I’m obsessed with cheese, bread and spices. Dead. For another authentic Dutch recipe, try her bitterballen. She also posts a weekly recipe called “Fabulous Friday Flavour” and her “Sunday Humour” posts are a must! Here we go…
2 cups self raising flour
2 large eggs
1 teaspoon bicarb
3 tablespoons apricot jam
1 cup sugar
1 cup milk (I used 2%)
½ teaspoon salt
1 large tin evaporated milk
1 cup sugar
Making It Happen:
Preheat your oven to 180°C (350°F). Cream the eggs and sugar until fully mixed, about 30 seconds.
Sift the flour in, and add the rest of the ingredients. Beat well until fully combined.
Pour the mixture into a deep corningware or pottery dish and bake for 35 – 45 minutes, until golden brown on top.
Meanwhile, make the sauce. Melt the butter in a small pot on medium. Add the evaporated milk and sugar and stir well. Remove from heat when the sugar has melted fully and the ingredients are throughly mixed.
Thoroughly pierce the whole cake with a toothpick and pour the hot sauce over it.
Allow to stand for 10 minutes before serving, so that the cake soaks up all of the sinfully delicious sauce! You can also refrigerate this dish and heat it up in the microwave for 30 seconds – 1 minute. Serve with custard and/or ice cream.
This sauce is easy and utterly delectable and will have you asking for more and licking the bowl! Bar-One is a milk chocolate bar wrapped around a layer of malted chocolate and caramel. If you don’t have access to Bar-Ones, don’t despair. All you need to do is find a chocolate bar made with nougat and caramel. Depending on where you are in the world, your substitute could be Mars Bars or Milky Ways. Delicious on warm brownies, chilled cheesecake or ice cream, it’s versatile and takes 10 minutes!
200g Bar-One chocolate bars (or Milky Way or Mars Bar)
1 teaspoon vanilla essence
Making it happen:
1. Cut the chocolate bars into small pieces, about 0.5cm each. In a small pot on medium heat, add a third of the cream and all the chocolate pieces and stir frequently. The nougat takes a while longer to melt, and the frequent stirring will prevent the chocolate from sticking and burning. Add another third of the cream, continuing to stir, and then the last third. The entire sauce process will take no more than 10 minutes, so you can time the cream additions accordingly.
2. Once thoroughly melted, pour the chocolate sauce over ice cream, or brownies, or cheesecake. This sauce can be cooled and reheated in the microwave or on the hob.
Many wonderful things have come out of France – Champagne, Chanel and Crêpes Suzette to name but a few. In this recipe, I poured all of the ingredients into a medium-sized pot and simmered for half an hour. The results? A gooey rich caramelised sauce with bursts of citrus. You don’t need to pay constant attention to the sauce, only stirring occasionally as it simmers, so you can get on with other things like pouring yourself a tipple of Cointreau and making the crêpes while the sauce thickens to perfection. Drizzle the orange sauce over the pancakes, serve with ice cream and marvel at how such a simple pancake recipe can turn into a thing of beauty!
For the pancakes (makes 4):
1 cup all purpose flour
½ cup milk
½ teaspoon salt
1 teaspoon vanilla essence
Butter for frying
For the sauce:
Juice of 2 large oranges (± 250ml/1cup)
Zest of 1 orange
1 tablespoon lemon juice
50g caster sugar
2 tablespoons Cointreau (or any good orange liqueur)
Making the pancakes:
Sift the flour into a large bowl. Add the eggs and beat until combined. Slowly pour in the milk, beating as you do, then add the salt and vanilla and give it one last beat until thoroughly combined and batter is smooth.
Heat the butter in a pan on medium, pour in a quarter of the pancake batter and fry for two or three minutes until browned underneath. Flip the pancake and fry the other side until golden brown. Remove from the pan, heat some more butter and repeat.
For the sauce:
Pour the orange juice and zest into a medium pan. Add the butter, lemon juice and caster sugar. Bring to a boil, turn down the heat and simmer for 10 minutes.
Add the Cointreau and simmer on low for 30 minutes,stirring occasionally, until the sauce has thickened to a rich dark orange syrup. Drizzle over the pancakes and serve with ice cream.
I’m getting so hungry typing this! The sauce can be refrigerated for a few days and reheated in the microwave or on the stove top/hob.
It’s Fried-day! Sorry, I couldn’t resist! You know when your guests think something took you hours but it didn’t? Yep. This recipe. There are two parts to it and each took me ten minutes. I made the caramel sauce the day before for convenience but you can make it first and while it’s cooling make the fried bananas. It’s the perfect summer dessert. Sweet, buttery bananas with gooey caramel sauce and creamy ice cream – sign me up! I added mixed seeds and nuts but you can add almonds, pecans, walnuts – whatever calls your name!
Prep time: 5 minutes Cooking time for bananas and caramel: 20 minutes total Serves: 4
Make the caramel sauce and set aside to cool.
4 bananas, peeled and sliced lengthways, then cut in half
2 tablespoons butter
1 tablespoon brown sugar
Nuts for topping
On medium-low heat, add bananas to the melted butter, sliced-way down, and gently fry, turning as needed, until golden brown on both sides. Sprinkle the sugar over the bananas at the five-minute mark and continue to gently fry. The whole frying process takes a total of ten minutes.
Scoop some ice cream into a bowl, lay the fried bananas over it, drizzle with salted caramel sauce and sprinkle the seeds and nuts if you’re using them. That’s it! Really. That is it!
Chocolate brownies. Fried banana splits. Creamy vanilla ice cream. All delicious on their own but topped with caramel sauce, they are heavenly. This sweet, gooey sauce is made even better by adding a touch of salt and you just can’t get it wrong, it’s that easy and quick too! How quick? Ten minutes. That’s it.
1 cup brown sugar
75g (5 tablespoons) salted butter, cut into small pieces
½ cup cream
1 teaspoon salt
½ teaspoon vanilla paste or 1 teaspoon vanilla essence
In a heavy-based medium pot, melt the sugar over medium-low heat. Stir continuously with a wooden spoon to prevent from sticking. The sugar will form clumps, continue stirring, and it will start to melt.
Continue to stir until the clumps have melted.
As soon as the sugar has melted, take the pot off the heat and add the butter, and, you guessed it, stir continuously.
Stir in the cream slowly, sprinkle in the salt and add the vanilla. Wait for it to cool thoroughly before tasting!
Yep, that’s right, that’s all there is to it!