toasted breadcrumbs Archives

Cheese recipes

Roast chicken stuffed with pork

45 minutes – 1 hour

Meatballs recipes

Pineapple BBQ pork meatball sliders

45 minutes

Italian recipes

Parmesan-crumbed brinjal with marinated olives and basil pesto mayo

10 minutes

Brinjal recipes

Chickpea-stuffed brinjals

30 minutes

Lemon-and-ginger treacle tart

Serves 8

Difficulty Easy

Prep Time 40 minutes

Cooking Time 45 minutes

Ingredients

250 g flour
120 g butter, cubed
120 g icing sugar
2 free-range egg yolks
4 T water
Icing sugar, for dusting (optional)

For the filling:

450 ml golden syrup
85 g two-day-old breadcrumbs
1 t ground ginger
1/2 lemon, zested
2 T lemon juice

Method

Preheat the oven to 180°C.

Place the flour in a large mixing bowl and rub in the butter with your fingertips until the mixture resembles breadcrumbs.

Add the icing sugar, egg yolks and water and mix using a wooden spoon. Once all the ingredients are incorporated, knead the pastry on a clean, floured surface until it forms a ball. Cover in clingwrap and chill for 30 minutes.

Grease a 24 cm pie dish. Working on a clean, floured surface, roll out the pastry to a size slightly larger than the pie dish and place in the dish. Chill for a further 30 minutes.

Remove from the fridge, prick the pastry with a fork and cover with a sheet of wax paper and baking beans. If you don’t have baking beans, use raw rice or dried beans.

Bake blind for 10 to 15 minutes. Remove from the oven and remove the wax paper and baking beans.

To make the filling, mix the golden syrup, breadcrumbs, ground ginger, lemon zest and juice in a large mixing bowl.

Whisk well to combine, then pour into the prebaked tart shell. Bake for 30 minutes – the filling will set during the baking process and the pastry will become crisp and golden.

Serve the tart at room temperature or cold with a dusting of icing sugar.

Cook’s note: Blind-baking the pastry ensures that the pastry is properly cooked. If you do not blind-bake the pastry, there is a risk that it will not cook properly when filled.

Slow-cooked beef chuck ragù

Tahini hot chocolate with sesame sugar rim

Date, almond butter and tahini freezer squares

Frikkadel burgers with fridge-dive giardiniera

Black bean koftas with braaied veggie salsa

Crispy mozzarella sticks

Crunchy trout nuggets

Roast chicken stuffed with pork

Pineapple BBQ pork meatball sliders

Parmesan-crumbed brinjal with marinated olives and basil pesto mayo

Chickpea-stuffed brinjals

Roast vegetable and ricotta bake

Lemon-and-ginger treacle tart

Lemon-and-ginger treacle tart

Ingredients

Method