Créme Fraîche, Onion Marmalade and Thyme Roll-up Bread Rolls

We were recently invited to a braai. Nice people always offer to take something with and I think of myself as a nice person.

I was really lazy on Saturday and just wanted to quickly put something together for this braai. And believe me, it really does not get easier than this. You can literally check what you have in the fridge and make your own flavour combinations.

Many food bloggers make their own bread dough from scratch, but I really did not want to make my own dough, plus there is nothing wrong with store-bought dough. It is also sold at a great price! (be sure to get to the supermarket quite early as it sells out fast!)

I had crème fraîche and onion marmalade left over from a function and you know my rule – No wastage!

The bread was a real hit – I received a lot of compliments! Some guests even asked for the recipe. Well, your wish is my command!

Keep your eyes peeled for the next roll-up bread recipe – a sweet one!

Rolled Bread Dough - FB

Rolled Bread Dough with Creme Fraiche and Thyme - FB

Rolled Bread Dough with Creme Fraiche Thyme Onion Marmalade 2- FB

Rolled Up Bread Dough

Rolls in Baking Dish

Roll Up Bread baked - FB

Créme Fraîche, Onion Marmalade and Thyme Roll-up Bread Rolls

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients

  • Olive Oil
  • 1 Packet of Store-Bought White Bread Dough (there really is no right or wrong when it comes to size)
  • 1 250g Container Créme Fraîche
  • 300g Onion Marmalade (exactly how much you put on is also really up to you)
  • 1 Tablespoon Fresh Thyme (or 1 Teaspoon Dried Thyme)
  • Blue Cheese (optional)
  • Salt to Taste
  • Pepper to Taste

Instructions

  1. Preheat the oven to 180°C.
  2. Add a splash of olive oil to your working surface. By using a pastry brush, even out the oil so that the working surface is covered.
  3. By using a rolling pin, roll out the dough evenly, attempting to create a rectangle.
  4. Pour the creme fraîche onto the dough. By using a palette knife, smooth out the creme fraîche, making sure not to go onto the edges.
  5. Sprinkle over the thyme.
  6. Add salt and pepper.
  7. Place spoonsful of onion marmalade onto the dough and even it out with the same palette knife.
  8. Roll the dough up on the longer side. Do not roll it on the shorter side as you will get a short roll that is very thick. You want a longer roll that is not too thick.
  9. With a sharp knife, cut the roll into smaller pieces, ± 4 – 5cm thick.
  10. Place the rolls into a baking pan that has been prepared with non-stick spray. If it feels like the rolls won’t fit, just squash them in until they are cosy.
  11. Crumble some blue cheese over the rolls.
  12. Bake the rolls for 20 – 25 minutes or until they are fluffy and golden brown. (it is not necessary to rest the bread and let it rise before baking)
  13. It is best served fresh out of the oven, but you can also reheat it in the oven for a few minutes before serving it. The buns pull apart easily.
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Creamy Potato, Leek & Bacon Soup

I love going to the local farmer’s market and getting some inspiration from the beautiful fresh produce. Unfortunately, the farmer’s market is only open on Saturdays. If I can’t get my hands on the local produce at the farmer’s market I visit a fruit and veg. store run by a closely-knit family. And their imperfectly perfect fruit and vegetables definitely excite me. This time, my eyes were drawn to the large, still quite dirty leeks that were bunched together with a brown string. It was so attractive, how could I resist! And what better combination than leeks and potatoes!

leeks unwashed FB

There is something really great about a creamy potato & leek soup. If you have not tried making your own, it really is worth the (little) effort. But, add bacon and you pretty much have the best ever recipe, plus your fussy’ I-hate-vegetables’ eater will also like this one! Who doesn’t like bacon? And if you know someone who doesn’t like bacon, please ask them what is wrong with them and from which planet are they? I would be a complete mess without bacon.

There is one thing that is a little tricky when it comes to making potato and leek soup – the leeks should absolutely be grit free. I am sure you have all tasted spinach with grit in – it feels like there is a sandstorm in your mouth. It really is horrible. Leeks are like celery stalks, spring onions and spinach – the need a little attention when it comes to cleaning them. Here are the steps in cleaning your leeks:

  • Cut the root end off, as well as the darker leaves. Normally only the lighter part of the leek is used.
  • If the leek is really large or long, it might be easier to cut it in half first. Slice the leek lengthwise.
  • Run a small stream of water through the leeks. The grit will fall out. You can also sort of page through the leek, making sure the water flows through all of the skins until you can’t see any more grit. Especially check the root part where the leek would have grown in soil.
  • You can also roughly rinse the leeks, cut them and then place them in a large bowl of water. You can mix them with your hands. The grit will fall to the bottom. Scoop the leeks from the water.
  • Your leeks are now ready to be used.

Leeks on Scale FB

Leeks Sliced FB

Using a potato cultivar that has more floury characteristics (lower moisture content) is great for mashing and will thus be great for this recipe. Examples of floury potatoes include Up-to-Date, Darius, Avalanche, and Caren. If you cannot find any of those, you can use a potato that has a combination of floury and waxy characteristics. Examples of these include BP1, Valor, Fianna, VDP, Lanorma or Sifra. Waxy potatoes have a high moisture content and retain their shape very well when they are cooked. These potatoes are not ideal for mashing, but rather for recipes where the potato needs to retain its shape. Examples of these include Mondial, BP13, and Fabula.

Half of the salt used in this recipe is smoked salt. It really is a great investment and enhances the flavour of so many of dishes I make. If you see it at the supermarket, do yourself a favour and buy some for yourself and for your best friend!

I used the skins of the potatoes to make a crispy garnish for the soup. The skins were left to dry out a little bit and were deep-fried in a combination of sunflower oil and bacon fat that was rendered some time ago and stored in the fridge. I sprinkled some salt over the deep-fried potato skins once they were removed from the oil. I put a few potato skins on the soup with a dollop of sour cream and then something green – I recommend using a sprig of rosemary. You can also make your own bacon powder and use it as garnish.

Pot FB

Deepfried Potato Skins

Soup in Bowl 2 FB

Soup in Bowl 1 FB

Cream Potato, Leek & Bacon Soup

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Make 1 Big Pot (enough to feed a large family or a couple could eat this for a few meals)

Ingredients

  • 1 Packet of Bacon (whichever you prefer will be fine)
  • 1 Medium Onion
  • ± 600g Cleaned Leeks
  • ± 1kg Potatoes
  • 1 Stock Pot (I used beef, but chicken will also be fine)
  • ½ Teaspoon Smoked Paprika
  • ½ Teaspoon Mustard Powder
  • ¼ Teaspoon Cayenne Pepper
  • 1 Teaspoon Dried Rosemary / 2 Fresh Rosemary Sprigs
  • Pepper to Taste
  • Salt to Taste (half normal salt and half smoked salt is a winning combination)
  • ½ Cup Cream
  • 100ml Milk

Instructions

  1. Dice the bacon into little bits if you did not buy bacon bits. I find it easier to cut the bacon with a pair of sharps scissors.
  2. Brown the bacon bits in a pot on medium to high heat, or in you slow cooker using the ‘browning’ setting. If you are using lean bacon or back bacon, I recommend putting a splash of olive oil in the pot before you add the bacon. There is no need for additional oil if your bacon has a lot of fat on. Stir the pot every now and then to avoid the bacon burning.
  3. While the bacon browns, chop the onion into medium dice.
  4. Add the onion once the bacon has a brown colour to it. You can now turn down the heat or use the ‘sauté’ setting on your pressure cooker. Stir the pot every two minutes to avoid burning the onions.
  5. While the onion is busy cooking, cut the leeks into ½ - 1 cm slices and add it to the pot. Remember to stir it every few minutes.
  6. Peel the potatoes, keeping the skins in a separate bowl.
  7. Rinse the potatoes and cut them into ± 2cm squares. It does not need to be perfect.
  8. Once all of the potatoes are cut, add them to the pot.
  9. Fill the pot with water until the potatoes are just covered.
  10. Add all of the herbs and spices and stir through.
  11. If you are using the stove, put the lid on and reduce the heat to a lower setting. Cook until the potatoes are soft. If you are using a pressure cooker, put the lid on a cook the mixture for 20 minutes on high pressure.
  12. Once the potatoes are soft, take an emulsion blender and blend the mixture until there are no lumps.
  13. Add the cream and the milk and stir until it is well combined. If the soup is still too thick you can add more milk until it has reached the desired consistency.
  14. Please remember to taste the soup and add more salt and pepper should it need some.
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Easy, No-Bake Cheesecake

Who doesn’t love a good cheesecake? Who doesn’t love an easy-to-prepare, good cheesecake even more?

This is a wonderfully straightforward recipe that you can follow to make a winner cheesecake. All it takes is a few minutes. The bonus is that there is no baking involved, so the preparation time is so short.

Now, I’m not saying that a no-bake cheesecake is better than a baked cheesecake. They are simply different – unique and lovely in their own ways.

I think the simplest crust that an amateur baker can start with is a cookie crumb pie crust. It is definitely less stressful to make than a short crust pie shell. The salty cookie crumb crust perfectly balances the sweet and somewhat tart filling.

I used 15cm loose bottom tart pans – this is the only way to remove the tart from the pan. The trick to removing the outer pan is to carefully place the tart in its pan over a glass. The bottom will stay on the glass and the sides can gently slide off.

The filling can either be piped into the crust(s) or for a more rustic looking cheesecake, you can use a spoon to gently even out the filling.

You can decorate this cheesecake with any fresh fruit. You can also make a chocolate ganache topping, some kind of berry sauce, or a salted caramel sauce. A peanut butter sauce would also work well. The options are endless!

Prep FB

Naked Cakes FB

Flower Zoom FB Flower Zoom 2 FB Three FB

Cut Cheesecake FB

Flower FB

Easy No-Bake Cheesecake

Prep Time: 30 minutes

Yield: 1 x large 25cm tart or 4 x smaller 15cm tarts

For a lighter cheesecake, half of the cream cheese can be replaced with smooth full-fat cottage cheese.

Ingredients

    For the Crust:
  • 1 Packet of Tennis Biscuits (200g)
  • 120g Butter
  • 15ml Caster Sugar (optional)
    For the Filling:
  • 2 Tubs of Cream Cheese (230g each; room temperature)
  • 10ml Vanilla Essence or Vanilla Extract
  • 100ml Caster Sugar
  • 1 Cup Cream
  • Juice of 1 Large Lemon
  • 10ml Powdered Gelatine

Instructions

    For the Crust:
  1. Crush the biscuits in a food processor by using a rolling pin until fine crumbs are formed.
  2. Melt the butter in the microwave.
  3. Pour the butter over the crumbs and mix until well combined and without clumps.
  4. If you are making smaller tarts, equally divide the biscuit base between the 4 tart pans.
  5. By using your hands, press the biscuit mixture against the bottom and the walls of the tart pans.
  6. Refrigerate the base(s) until you use them later.
    For the Filling:
  1. Bloom the gelatine in a small microwave-safe container by adding 4 teaspoons (20ml) of water to the gelatine. Let the gelatine stand for a few minutes until all of the water has been absorbed. Melt the hydrated gelatine in the microwave until the gelatine is completely liquid. Let it stand until it reaches room temperature. In the meantime, you can make the cheesecake filling.
  2. By using an electric beater, mix the cream cheese, vanilla essence, and caster sugar until it is smooth. Make sure you wipe down the sides of the bowl with a rubber spatula.
  3. Add the cream and lemon juice and continue whipping until the mixture builds up some volume and there are no lumps. The mixture should be stiff.
  4. When the gelatine has reached room temperature, slowly add it to the cheesecake mixture, whilst mixing.
  5. Once all of the gelatine has been incorporated, the filling is ready to be added to the tart shells.
  6. Transfer the filling to the tart shell(s). Smooth out the top.
  7. Pop the cheesecake(s) into the fridge while you decide on the topping.
  8. I used some fruit that I carefully placed on top.
  9. The cheesecake can be prepared a day in advance – the cookie crumb crust might not be as crumbly as the first day (it would have firmed up a bit). The filling itself would have also firmed up, but still has a light texture to it. If you are preparing the cheesecake a day in advance, only put the fruit on the cheesecake just before serving.
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