Peppermint Crisp Ice Cream Sandwiches

Peppermint Crisp Ice Cream Sandwiches

Heritage Day 2017

Heritage Day is just around the corner – 24 September and I have the easiest treat to serve in celebration of this day. Let’s be honest, we, us South Africans, find Peppermint Crisp tart irresistible. It’s one of the most familiar and simple go-to desserts and it is most certainly ALWAYS a hit!

This special treat has taken the ordinary Peppermint Crisp tart to the next level, and it could not be easier to prepare.

When I was younger, each December holiday we went camping in Jongensfontein, 10km from Stilbaai in the Western Cape. There were two little grocery shops that were walking distance from our campsite and this is where we bought ice cream EVERY. SINGLE. DAY. They sold all of the basics, but we mostly went there for ice cream. I blame those December holidays for the major ice cream addiction I now have. Back then we used to love the Gold Cross condensed milk ice cream or soft serve (obviously!). My mother liked the Wafer Whizz ice cream sandwich or a Kind Cone. Today, the options for ice cream sandwiches have grown significantly. A few examples are the large Oreo cookie sandwich, the Bar One sandwich, and best of all, you still get the Wafer Whizz!

Not only can you buy ice cream sandwiches from most grocery stores, but it has become trendy to make your own. Now is your chance to show off. Serve up these delicious treats just after some lip-smacking braaivleis on Heritage Day.

I give to you Peppermint Crisp ice cream sandwiches. Thank me later!

Have a great Heritage Day & be #ProudlySouthAfrican

xxx

Peppermint Crisp Ice Cream Sandwiches

Peppermint Crisp Ice Cream Sandwiches

Peppermint Crisp Ice Cream Sandwiches

Yield: 12 Ice Cream Sandwiches, depending on the thickness of the sandwiches

Ingredients

  • 1 - 2 packets of Tennis biscuits (If you would like thinner sandwiches, you can layer more biscuits on the base of a larger dish)
  • 500ml Fresh Cream
  • 1 Tin Caramel Condensed Milk
  • 2 Bars (49g) Peppermint Crisp Chocolates

Instructions

  1. Place a single layer of biscuits on the base of a medium-sized tin / oven dish that is not too shallow and preferably has perfect corners.
  2. Crush the Peppermint Crisp chocolates by using a small kitchen hammer and set aside.
  3. Whip the cream until soft peaks form.
  4. Add the caramel condensed milk and whip until all the caramel is incorporated and the cream reaches stiff peaks.
  5. Fold in the Peppermint Crisp pieces.
  6. Gently scoop the Peppermint Crisp cream over the layer of biscuits – be careful not to move the biscuits from their places.
  7. Spread the mixture out evenly with a rubber spatula.
  8. Carefully place the rest of the biscuits on top of the cream mixture in a single layer.
  9. Freeze overnight or until solid.
  10. With a sharp chef’s knife, cut along the lines of the biscuits to make rectangular shapes, straight through the ice cream until the knife reached the base.
  11. Gently lift the biscuits out with an off-set spatula.
  12. Serve & enjoy!
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http://kreatery.co.za/peppermint-crisp-ice-cream-sandwiches/

Matcha Blondie Cheesecake Bars

Matcha Blondie Cheesecake Bars

If you have never heard of matcha or even better yet, tasted it, where the heck have you been for the last year? Either love it or hate it, just give it a try first!

I want Matcha More!

Basically, matcha is stone-ground green tea leaves. Matcha is packed with so many powerful anti-oxidants and has a range of health-benefits.  Drinking one cup of matcha equals to 10 cups of regularly brewed green tea. This is because if you are drinking a cup of matcha you are actually consuming the whole leaf and the healthy components that are in the leaves.  Although matcha is said to be exceptionally good for your health, be sure not to consume more than a cup per day as it is quite high in lead.

Matcha has a leafy, grass-like flavour. The quality of the type of matcha you consume unfortunately comes with a price. It is expensive and the higher the grade of matcha, the more expensive. The texture of a good grade matcha should be extremely fine, similar to that of eyeshadow. The taste should not be overly bitter, but rather sweet.

My husband went to Cape Town for work earlier this year. One morning he popped into the lovely vegan restaurant called Raw & Roxy for some rocket fuel. He not only got the rocket fuel, but also a little gift for his wife all the way in Pretoria – my first ever matcha. What a treat! This specific matcha is from the Get-Matcha range and it is as pure as it can get. So, so happy with the product! It’s like powdered green gold – if I work with it EVERYTHING should be far away so that no accidents or spillages happen.

Tip: As you will see in the recipe directions you need to spread out the last half of the matcha blondie mix on top of half of the cream cheese mixture. This is quite hard, as the matcha blondie mix is more like dough than a batter. You can use your hands to pull apart smaller pieces of the dough and place it on top of the cream cheese mixture.

Matcha Blondie Cheesecake BarsMatcha Blondie Cheesecake BarsMatcha Blondie Cheesecake Bars

These matcha blondie cheesecake bars are my first ever matcha creations and it will most definitely not stop here. Tune in for more!

Matcha Blondie Cheesecake Bars

Matcha Blondie Cheesecake Bars

Matcha Blondie Cheesecake Bars

Ingredients

  • ½ Cup / 115g Butter
  • 1 cup Light Brown Sugar
  • 10ml Vanilla Essence
  • 2 Large Eggs
  • ½ Teaspoon Salt
  • 1 Tablespoon / 15ml Matcha
  • 1 Cup Flour
  • 1 Tub Cream Cheese (room temperature)
  • 30ml Caster Sugar

Instructions

  1. Preheat the oven to 180°C.
  2. Line a 20cm x 20cm oven pan with baking paper. Spray with non-stick spray. Set aside for later.
  3. In a large microwave-proof bowl, melt the butter. Add the sugar and mix well.
  4. Add half of the vanilla essence, 1 egg and the salt. Mix until combined.
  5. Add the matcha and combine well.
  6. Add the flour and mix until just combined.
  7. In a separate bowl mix together the cream cheese, the other half of the vanilla essence, and the egg that is unused. Combine until the mixture is lump-free.
  8. Add half of the matcha blondie mixture to the pan. Press down until even.
  9. Add half of the cream cheese mixture and spread out evenly.
  10. Add the rest of the Matcha blondie mixture on top of the cream cheese. (see tip above)
  11. Place spoonfuls of the remaining cream cheese mixture on top.
  12. By using the edge of a sharp knife or a skewer, marble the mixture.
  13. Bake for 45 – 50 minutes until a skewer / the edge of a knife comes out clean when pressed into the blondies.
  14. Leave to cool & then cut into equal parts.
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http://kreatery.co.za/matcha-blondie-cheesecake-bars/

Crispy Cheddar, Kale and Broccoli Leaf Omelette

Crispy Cheddar, Kale and Broccoli Leaf Omelette

As mentioned in the Madeira Cake French Toast blog post, I have a need to buy anything that is on sale instead of paying the unnecessary full price. I have seen some unusual veggies at the reduced price section and this gets the creative juices flowing. This is exactly what happened with this then bizarre, now a favourite, packet of mixed leaves.

Have you ever cooked with Broccoli leaves?

The first time I bought a packet of kale and broccoli leaves was a few months ago. Is anyone else as surprised to see broccoli leaves being sold at the grocery store? It makes such a delicious meal, is super healthy, so how come it is only being sold now and only at this one specific chain store? What happens to the leaves of the thousands of broccoli being sold each day?  Okay, so, I bought a packet of kale and broccoli leaves that was sold at a reduced price. Initially, I didn’t know what to do with broccoli leaves, because I have never seen it anywhere else and I have never cooked with it. Now I can think of a thousand different things to do with it. Just get experimenting and you’ll end up with some great ideas.

As you know by now, I hate wastage, so now you can buy a broccoli plant with the flower and leaves still intact and get 2 for the price of 1. It’s a double win.

The Chiffonade cutting technique

The leaves need to be cut Chiffonade-style. The Chiffonade cutting technique is very easy and can create a beautiful garnish for a lot of dishes. You take the rinsed and dried leaves, stack them on top of each other, roll them tightly into a cigar and cut it into very thin ribbons. You can watch a demo here.

We love eating these omelettes with avo, some rocket and Sriracha sauce.  If you have never heard of Sriracha, you are missing out MAJORLY! It is a hot Thai sauce made from chilli, vinegar, garlic, sugar and salt. The name Sriracha comes from the coastal city of Si Racha in Eastern Thailand where Sriracha was first served with meals. You can buy Sriracha at most grocery stores, Asian supermarkets or online at Yuppiechef.

This is a very quick meat-free Monday meal. It is also a perfect Banting / LCHF meal.  Serve the omelette immediately to keep the cheese crispy.

Crispy Cheddar, Kale and Broccoli Leaf OmeletteCrispy Cheddar, Kale and Broccoli Leaf Omelette

Crispy Cheddar, Kale and Broccoli Leaf Omelette

Crispy Cheddar, Kale and Broccoli Leaf Omelette

Yield: 1

Ingredients

  • 1 Tablespoon Coconut Oil or Olive Oil
  • A Handful of Kale
  • A Handful of Broccoli Leaves
  • Nutmeg
  • Smoked Paprika
  • Sal & Pepper to Taste
  • ½ - 1 Cups of Grated Cheddar
  • 2 Eggs; slightly beaten
  • Plain Feta
  • Sriracha
  • Avocado (optional)
  • Rocket (optional)

Instructions

  1. Rinse the kale and broccoli leaves. Make sure that there is no grit hidden between the leaves. You will have to investigate each leave.
  2. Pat the leaves dry with kitchen towel or by using a clean kitchen towel.
  3. Cut the leaves chiffonade style.
  4. Heat the oil in a non-stick pan. When the pan is hot add the leaves, a hint of nutmeg and smoked paprika, salt and pepper and cook over medium heat until the leaves turn a little crispy.
  5. Add the grated cheese and cook until the cheese turn very crispy and slightly brown.
  6. Add the beaten eggs and cook whilst having a lid over the pan – this will help cook the eggs quicker. Once the eggs are almost cooked, add the feta cheese to the one side. Keep the lid on.
  7. Turn the half without the feta over onto the side with the feta. Cook for another 30 seconds.
  8. Slide the omelette onto a plate.
  9. Add the Sriracha to the omelette. You can either keep it on the side or squeeze some directly onto the omelette.
  10. Add some avo and rocket before serving. Serve immediately.
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http://kreatery.co.za/crispy-cheddar-kale-broccoli-leaf-omelette/