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Chilled Eggnog

December 15, 2014 in desserts, drinks and cocktails, Randoms

eggnog chilledThis year, I will most certainly be making this chilled eggnog. It just tastes of Christmas! Creamy, spicy and boozy with a hint of orange zest. Perfect for welcome drinks or as a pre dessert. Be careful though, I got pretty plonkered when I prepared this as I kept tasting if the rum and spice balance was correct. You can reduce the amount of rum in the recipe, but I’m happy with the balance now, it will definitely keep things festive and merry! Once you taste it, you can’t stop!

Michelle Parkin and I really enjoyed shooting (and drinking) this.

Chilled eggnog

Serves: 8

2 cups (500 ml) full cream milk
4 whole cloves
¼ t (1.25 ml) vanilla essence
½ t (2.5 ml) ground cinnamon
good pinch of nutmeg
½ t (2.5 ml) ground ginger
1 t (5 ml) mixed spice
zest of 1 orange
6 egg yolks
¾ c (180 ml) brown sugar
+- ¾ c (180 ml) rum – I add a full cup for an extra kick!
2 c (500 ml) pouring cream
1 t (5 ml) vanilla essence

For the method: Click here to view full recipe on my website.

Chilled eggnogRecipe and styling by Bits of Carey (Carey Erasmus)
Photography by Michelle Parkin 

Sticky Brandy Puddings

December 11, 2014 in Baking, desserts

Brandy puddings

Brandy pudding was a big thing over Christmas time when my Great Granny Ida was still around, she used to wrap pennies in rice paper and plant them into the batter. It was so magical to find a penny in your bowl of pud. She would do the same thing with her Christmas pudding. What a great memory. I don’t have her recipe unfortunately, but this is a recipe we used often at PnP Good Food Studio for functions and classes.

Who doesn’t love tipsy tart? Sweet, sticky and boozy. Brilliant.

Sticky Brandy Puddings
Sticky Brandy Puddings

Serves: 6

250 g dates, chopped
175 ml boiling water
1 t (5 ml) bicarbonate of soda
1 T (15 ml) butter
85 g (100 ml) castor sugar
1 egg
225 g (375 ml) cake flour
1 T (15 ml) baking powder
pinch of salt

Click here to see the full recipe on my website.

Photography by Michelle Parkin.

For more of my recipes and ramblings:
Visit my website: www.bitsofcarey.co.za
Follow me on twitter: @bitsofcarey
Like me on Facebook: Click here
Follow me on Instagram: Click here

bits of carey web logo

 

Blueberry Flapjacks with Creme Fraiche and Honey

October 16, 2014 in Breakfast, cakes, desserts, Snacks


blueberry flapjacks, creme fraiche and honeyFlapjacks or crumpets remind me of school holidays. My gran used to make a huge batch of flapjacks in the morning and we would tuck into them with butter, cinnamon and sugar while watching “KTV”.  So whenever I bite into a flapjack, I have this fond memory.  When I spotted lush blueberries at Woolies, I just had to make a batch of Blueberry Flapjacks served with creme fraiche and honey. It was a craving I needed to satiate.  If you don’t have creme fraiche, use thick Greek-style yoghurt. This will surely bring smiles to the breakfast table.

Blueberry flap jacks Copyright Bits of CareyBlueBerry Flapjacks
Makes: 16
Ingredients:
1/2 c (125 ml) milk
1/2 c (125 ml) vegetable oil
1/2 c (125 ml) castor sugar
3 eggs
1/2 t (2.5 ml) vanilla essence
1 1/2 c (375 ml) cake flour
2 t (10 ml) baking powder
a good pinch of salt
125 g fresh blueberries
To serve:
100 g extra fresh blueberries
1 c (250 ml) Creme fraiche or Greek Yoghurt
Honey for drizzling

For the method or full recipe print out, hop over to my website, www.bitsofcarey.co.za

amc frying panThis recipe was developed for AMC Cookware.

amc logo For more of my recipes and ramblings:
Visit my website: www.bitsofcarey.co.za
Follow me on twitter: @bitsofcarey
Like me on Facebook: Click here
Follow me on Instagram: Click here

Sticky Peanut Butter and Banana Pudding

May 30, 2014 in Baking, desserts

Sticky peanut butter and banana puddingWith the wintery weather approaching, I thought it was time to bake my first sticky pudding of the season. I naturally thought of a sticky banana pudding with peanut butter sauce because I am nuts over this flavour combination at the moment.  I rummaged around the kitchen and found everything I needed for this pud. This is a great pantry pudding and it’s so easy to prepare.  Serve this delight with vanilla ice cream and happiness is!  Enjoy and keep warm :-)

Sticky Peanut Butter and Banana Pudding

Serves: 6

Ingredients
Batter:
3 T (45 ml) butter
1/2 c (125 ml) milk
150 ml sugar
2 eggs
1 1/2 c (375ml) self-raising flour
pinch of cinnamon
pinch of salt
2 bananas, thinly sliced

Peanut butter sauce:
200 ml milk or cream
125 ml sugar
50 ml smooth peanut butter
1/2 (2.5 ml) caramel essence or vanilla essence

For the method, simply hop over to my official website.

Sticky peanut butter and banana pudding

Lavender infused creme brulee

February 13, 2014 in desserts

A perfectly cooked creme brulee is something quite special. This is my husband’s favourite dessert of all time, so I thought it’s only fitting to post my creme brulee recipe – with a twist of course. This one is infused with lavender. The trick is not to have the lavender overpower the dessert but rather to add a subtle flavour to the custard. Delicious!

LAVENDER CRÈME BRULEE
Makes 6-8

1 vanilla pod, seeds removed
2-3 sprigs of lavender, washed and roughly chopped
500 ml cream
200 ml milk
75 ml sugar
3 large eggs
3 large egg yolks
50 ml brown sugar

For the method, click here

Easy fruitcake ice-cream and the new Bits of Carey website

December 18, 2013 in desserts


Before I share this divine dessert recipe with you, I just need to announce that my new Bit of Carey site is live!!  Please have a look, would love to hear your thoughts. Also, check out my facebook page and join the Bits of Carey family today. Too much foodie excitement happening here!

I will definitely be making this cool, refreshing dessert with all its comforts of Christmas. It’s the best of both worlds. All our favourite fruitcake ingredients (cherries, mixed fruit, nuts, citrus zest and booze)  folded into the best and creamiest vanilla ice-cream one can find and mushed into a loaf tin. Done. Fabulous!

“Fruitcake” ice-cream loaf

2 L softened (soft serve consistency) creamy vanilla ice-cream
250 g mixed fruit (cake mix)
1 tub (75 g) green glace cherries, halved
1 tub (75 g) red glace cherries, halved
1 tub (80 g) maraschino cherries plus 3 T (45 ml) of the syrup, halved
1/4 c (60 ml) mixture of old brown sherry, brandy or rum
200 g mixed luxury nuts (unsalted)
zest of 1 large orange
zest of 1 large lemon

For the rest of the recipe, hop over to the new Bits of Carey site!

Boozy white chocolate and strawberry cheesecakes AND Marula and orange dark choc pots

October 21, 2013 in desserts

A few weeks ago I was invited to take part in the Four Cousins #creamgenius recipe challenge. I received a lovely gift box containing 2 cream liqueurs, Marula cream and Strawberry cream. The challenge was to develop recipes incorporating these two products.

The strawberry cream liqueur has a distinct strawberry taste, like a boozy strawberry flavoured “Nesquick” milkshake which I thought would pair well with white chocolate. I ended up making white chocolate and strawberry cream cheesecakes. Served with tart fresh strawberries and we have a luscious summery dessert! For the marula cream, I whipped up rich dark chocolate pots with fresh orange zest and marula. The flavour reminds me of “Jaffa cakes” –  with a kick of course. These babies are silky smooth and uber decadent. Both desserts are a must try and super easy to make…


Boozy white chocolate and strawberry cheesecakes
Serves 8

200 g choc chips cookies or shortbread, crushed until fine
60 g melted butter
3 x 90g slabs Cadbury’s dream white chocolate, broken into blocks
250 g plain cream cheese
seeds of 1 vanilla pod
1/2 c (125 ml) cream
1/4 c (60 ml) Four Cousin’s strawberry cream liqueur

Combine the crushed biscuits with the melted butter and press into individual serving bowls.
Melt the chocolate in a double boiler until smooth, don’t over heat.
Place the cream cheese, cream, vanilla and liqueur into a mixing bowl and whisk until well combined and smooth (use a hand beater or mixer). Add the melted chocolate and continue mixing until smooth.
Spoon into prepared bowls and chill for at least 1 hour.
Serve topped with freshly cut strawberries.


Marula and zesty orange chocolate pots
Serves 4 – 6

200 g dark chocolate, broken into blocks
1/2 c (125ml) fresh cream
1/2 c (125 ml) Marula cream liqueur
zest of 2 oranges
2 egg yolks, lightly beaten

In a small pot, melt the chocolate and cream gently until all the chocolate has melted. Whisk in the Marula, zest and eggs until well combined and should look smooth and glossy.
Pour into individual serving dishes and allow to set for at least 1 hour.
To make caramelised orange slices: Preheat oven to 200 degrees celcius. Slice 1 orange thinly and place onto a baking paper lined baking tray, sprinkle each slice with lots of brown sugar and pop into the oven until the orange slices crisp up and the sugar melts and turns a dark amber colour. Crush any excess sugar brittle for the topping.
Serve choc pots topped with orange zest, sugar brittle crumble and caramelised oranges on the side.

Happy holiday food

December 20, 2012 in Baking, Crush mag recipes, desserts, Roasts, tarts

Balsamic roasted tomatoes and goats cheese tarts
Issue 25

Now, don’t these tarts look festive? Just looking at them make me so happy so I thought I’d share the recipe and a photo gallery of delicious dishes that are just perfect for the festive season. And best of all, they’re fuss free. Yay! To find the recipes for the gallery pics, go to Crush! Online magazine and find them in my Monday to Sunday feature, recently revamped to “What’s cooking with Carey” in the mentioned issues.

So first up, the recipe:

Rustic balsamic roasted tomatoes and goat’s cheese tarts

Crisp, melt-in-your-mouth goodness. Top with some micro herbs or basil and you’re good to go!

Makes: 9
Difficulty: easy
Prep time: 10 minutes
Cooking time: 45 minutes

Ingredients:
1 roll puff pastry, thawed out in the fridge
250 g assorted baby tomatoes
1 T (15 ml) olive oil
2 T (30 ml) balsamic vinegar
Freshly ground salt and pepper
100 g chevin, cut into 9 slices
Micro herbs or basil leaves for garnishing

Method:
Preheat the oven to 220˚C.

Cut the pastry into 9 squares and press into a well greased muffin tin. Prick a few holes on the bases. Chill in the fridge while prepping the filling.

Place the tomatoes on a roasting tray (cut larger ones in half, leave smaller ones whole) and drizzle with oil and balsamic. Season with salt and pepper. Roast for +- 20 minutes until burst and blistered. Set aside to cool.

Turn oven temperature down to 190˚C.

Place a slice of cheese in each pastry case and top with tomatoes. Fold the corners of the pastry over the filling.

Bake for 25 minutes.

Serve immediately topped with micro herbs (Basil and rocket)

Easy ne?

Now, some teasers and inspiration for your holiday nosh:

For a simple lunch, picnic or light dinner…

Sticky chicken wings with chopped salad tossed in blue cheese dressing
Issue 23

Gammon burgers with coleslaw and grilled pineapple
Issue 23

Bacon, caramelised onion and brie quiche
Issue 24

And some roasts?

Slow roasted pork belly with fennel slaw
Issue 25

How can I not throw pork belly into the mix? And this is a quite a fresh take on the classic pork belly – served with an apple and fennel slaw and a zingy citrus dressing. YUM!

Roasted spatchcock chicken with lemon and sage
Issue 26

The most tender chicken you’ll ever make with serious flavour.

Italian style slow roasted lamb with spinach polenta
Issue 26

This lamb is melt-in-your-mouth tender and a rather awesome way serve lamb this Christmas if I do say so myself. This is damn tasty. Love!

And just when you thought I was done, if you haven’t spotted my feature on Food24 showcasing my 7 flop proof desserts for Christmas, go check it out! There are some cool step-by-step galleries too.

I can’t believe the last time I posted was in October!  Good gracious me, where has the time gone? I’m such a shite blogger! Hahaha! Honestly though, this chicka has been working freaken hard but hopefully it’ll all pay off in my 2 year plan! Holding thumbs.

Here’s wishing you all a happy and blessed Christmas.
xxx

Please note: Images and recipes are property of Carey Boucher Erasmus and Crush Online magazine

Mid-week indulgence: Easy choc pots with mint crisp crumble

March 27, 2012 in desserts, Sweet treats

Two of my favourite chocolates have to be Lindt Mint intense
and good old Peppermint crisp. Peppermint crisp, in particular, is
my ultimate. If I cannot find my weekly(sometimes daily) bar in stores I start having a little panic
attack!

So, to illustrate my love for all things “chocolatey” and “mintalicious”,
I give you my quick and easy choc pots! These are great for dinner parties. Serve
in cute shot glasses or espresso cups and top each choc pot with a dollop of
whipped cream and finish off with crumbled peppermint crisp. And if you’re not
in the mood to whip cream for the topping, serve as is with the peppermint crisp
crumble. You don’t need an excuse to make these, I tell myself that I deserve a treat every now and then and so should you!

Here’s how:
Fills 6 shot glasses or espresso cups

100g Lindt Mint intense Dark chocolate or Cadbury’s Bournville(dark)
mint chocolate, broken into blocks
125 ml cream
1 egg yolk
2 peppermint crisp bars, blitzed in the food processor until crumbly

Place the chocolate and cream in a small saucepan. Heat gently until all the
chocolate is melted(no need for a double boiler).
Remove from the heat and whisk in the egg yolk until well
combined and velvety.
Pour into glasses and pop in the fridge. Allow to set for at
least 45 minutes.
Top with crumble. Enjoy!

TIPS:
These can be frozen and make a lush icecream.
Can keep in the fridge for up to 5 days.
Try different combinations: white chocolate, chilli chocolate, plain dark choc topped with shortbread and lavender crumble….

C xx

Mango and litchis with chilli syrup and coconut & lime ice-cream

January 13, 2011 in desserts, Fruit

There are so many beautiful fruits available to us this time of year. In the supermarkets, I get more excited walking through the fruit and veg section than the chocolate aisle, thinking to myself, “what can I do with this, ooh and that!”. Recently, I had a mango and a few litchis in the fridge staring at me everytime I opened it habitually, now this happens to me often, I get a complete mind-block and I fret all day, obsessing over an ingredient I fell in love with earlier at the grocer. To get myself out of my semi paralytic state, I usually make myself a cup of tea and a slice of toast, page through my favourite foodie mags while listening to Italian contempory on DMX. It’s my “fooditation” time.  After a while, my brain starts ticking and all is well again.

 

Eventually I came up with a simple chilli syrup for the fruit (that I almost viciously chopped up into a salad!) and even a coconut and lime ice-cream to serve with it.

Chilli syrup

125 ml sugar

200 ml water

15 ml lemon juice

1 large red chilli, chopped(seeds and all)

Combine water and sugar and stir over moderate heat until dissolved, add remaining ingredients and boil until slightly reduced +- 10 minutes. Allow to stand for a while at room temperature for the chilli to be infused.

It’s quite a thin syrup perfect as a “dressing” for the fruit or in a tropical fruit salad. If you would like it thicker for eg. a cheese board, then just reduce it for longer until you get the consistency you want.

Coconut and lime ice-cream

juice and zest of 4 large-ish limes

375 ml(1 1/2 cups) icing sugar

250 ml coconut cream

250 ml cold cream

Mix the icing sugar, juice and zest together and allow to stand for 15 minutes or until the sugar has dissolved.

Fold all the ingredients together, pour into a tub, cover and freeze for 6 hours, stirring every 2 hours or so.

When ready to serve, allow to stand at room temperature for +- 20 minutes to soften up.

Optional: sprinkle with some toasted dessicated coconut ( I didn’t have that at home).

 

 

Not the best styling and photography, was in such a rush to eat it! haha!

 

So there you have it, mango and litchis with a chilli syrup and coconut and lime ice-cream. The flavours work so well together. It’s a perfect summer time dessert; Great served after a braai, at the pool side or even part of a thai inspired dinner party!

 

Result!

C x