Bits of Carey

These rich custard tarts are the easiest things to make and they look and taste like you’ve gotten them fresh from your local bakery or farmer’s market. Enjoy as a dessert, tea time treat or after dinner with good strong coffee.

Pasties de nata

Makes 8

400 g rolled puff pastry

Granulated sugar

Cinnamon

4 egg yolks

¾ C (80 ml) castor sugar

15 T (15 ml) cake flour mixed with a little milk

1 tub (250 ml) cream

Icing sugar for dusting

Preheat the oven to 180°C.

Cut the rolled pastry into 8 and push the cut pastry into a greased muffin tin. Sprinkle the bases with some granulated sugar and cinnamon.

Whisk the egg yolks until thick and creamy.

Add the flour paste, whisk in the cream and sugar and continue whisking until sugar has dissolved.

Fill the pastry cases with the custard.

Bake for 20 – 25 minutes or until set and golden.

Sprinkle icing sugar.

Serve hot or at room temperature.

A while back I came across “Loret’s pesto” at the Greyton Saturday market. One that caught my eye was a pesto made of feta, rosemary and lemon. Man, was it delish… on chicken, fish, bread, crackers and anything else I could get my hands on! Back home, I cooked up a tomato based pasta and wanted to zing it up a bit so I stirred in half a tub of the stuff – it just took the dish to another level.  It sounds like I’m getting paid to promote this pesto, but honestly not, just felt like sharing. So whenever you’re in Greyton, do get yourself a tub – and don’t forget about getting me one too!

Tomato Rigatoni

Serves 2

45 ml olive oil

1 small onion, finely chopped

2 cloves, garlic, crushed

1 tin whole baby or plum tomatoes

salt, pepper and sugar to taste

250 g rigatoni or pasta of your choice

1/2 tub feta, lemon and rosemary pesto or sundried tomato pesto

handful of grated parmesan

A few flat leaf parsley leaves, torn

Saute the onion and garlic until soft and translucent.

Add the tomatoes and simmer uncovered for 15 minutes until slightly reduced. Add sugar to taste.

Meanwhile, cook the pasta until al dente.

Off the heat, combine the hot cooked pasta with the tomato sauce, pesto and parmesan. Season with salt and lots of pepper.

Scatter with some parsley and sprinkle with any remaining parmesan.

Enjoy!

Cxx