Banana Bread & Bar One Pudding

A few weeks ago I was sorting out our deep freezer and I stumbled upon a banana bread loaf that I had baked a few months ago. We were going to a braai the next day and we had to take dessert. Seeing as I had the bread, I wanted to make use of it. Bread pudding was the obvious choice, but it needed something to take it to the next level. Continue Reading

Deconstructed Lime Meringue Pie

You all might probably have heard about the deconstruction of a dish. You either hate it or you love it. I love it! It is a way to take a dish to a new level – to take an ordinary dish and transform it into something that looks similar and nothing alike at the same time. I like the way the dish looks after it has been plated up in a deconstructed way.

The best description I found on a website, ChefTalk.com, was the following: “deconstructed dishes may take the foods that are normally combined in the dish, change their forms, and then plate them together in a different way. It’s not just about taking the dish apart, but putting its elements back together.”

My sister, Jani, recently attended a short DSLR Videography course. As part of her final assignment, they had to shoot a short video. What better video than one that involves food? We decided to make something a little more intricate to give her more footage to play around with and practice editing.

Here is an example of what a deconstructed dish looks like. This one is a lime meringue pie. It consists of lime curd (make sure to use GREEN limes, not yellow limes), meringue shards, piped Italian meringue, pastry crumb, guava jelly, gooseberries and edible flowers for garnish. You can serve it up as a dessert for one person, or what I have also done is a dessert to share.

This was her first attempt at making a video. We look forward to making the next one. Hope you like this one!

Thank you, Jani Rust Photography.

Round LMP Closeup - FB

Round LMP - FB

Sharing Plates LMP - FB

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

Total Time: 35 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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