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Posted on 11 May 2018

PEAR AND GINGER SLICES

PEAR AND GINGER SLICES

Serves 4

2 cups firmly packed brown sugar
250g butter, melted and cooled
3 pears, peeled, cored; cut into 2cm slices
1 cup honey
2 eggs
1 tsp bicarbonate of soda, sifted
2 1⁄2 cups plain flour, sifted
2 tsp ground ginger, sifted
1 tsp mixed spice, sifted
Seeds of 2 cardamom pods
200g light sour cream
1 Tbsp chopped ginger in syrup
Greek yoghurt

Preheat oven to 140°C. Lightly grease a square cake pan and line the base and sides with baking paper. Sprinkle 1⁄2 cup sugar over base of the pan and pour 1⁄3 cup butter over the sugar. Arrange the pear slices in a single layer over butter and sugar. Whisk the remaining butter, honey, eggs, bicarb, flour, ground ginger, mixed spice, cardamom and remaining sugar in an electric mixer. Stir in the sour cream and chopped ginger and spoon the batter over the pears. Bake for an hour and 30 minutes, or until a skewer inserted in the centre comes out clean. Rest for 10 minutes, then turn out so that pears are on top and serve.

TIP: Pears, along with other high-fibre fruits, are both low in calories and help you feel fuller for longer. They also help to keep cholesterol levels in check and promote a healthy digestive system.

CITRUS POLENTA CAKE

citrus polenta cake

Serves 4

2 Tbsp sticky brown sugar
2 Tbsp melted butter
2 naartjies, peeled and cut into slices
150g softened butter
120g honey
Finely grated rind and juice of 2 lemons and 1 naartjie
6 eggs, separated
400g ricotta, crumbled
200g almond meal
180g fine polenta
2 tsp finely chopped thyme
1 1⁄2 cups caster sugar
1 tsp vanilla paste

Preheat oven to 150°C. Grease and line a 24cm springform cake tin. Mix the butter and sugar together and drizzle over the base of the pan. Arrange the naartjie slices on top. Beat the butter, honey and citrus rind in an electric mixer for about 5 minutes or until light and fluffy. Add the yolks one at a time, beating well between each addition. Transfer to a large bowl and fold in the crumble ricotta, almond meal, polenta and thyme. Whisk the egg whites and a pinch of salt in an electric mixer until soft peaks form, then gradually whisk in 1 1⁄4 cup of the sugar and whisk for 1 to 2 minutes or until glossy. Fold into ricotta mixture, a third at a time, then spoon the batter into the tin. Bake for 60 to 70 minutes or until golden and a skewer comes out clean. Remove from oven, turn out and pierce all over with a skewer. Add the citrus juice, remaining sugar, vanilla paste and 80ml water to a pot and stir over medium-high heat until the sugar dissolves. Bring to the boil and cook for 4 to 5 minutes and drizzle all over the cake.

DID YOU KNOW: An orange has over 170 different phytonutrients and more than 60 flavonoids, providing anti-inflammatory, anti-tumour and blood clot inhibiting effects.

COCONUT CHIA PUDDING WITH PLUM COMPOTE

COCONUT CHIA PUDDING WITH PLUM COMPOTE

Serves 4

1 cup chia seeds
1 can coconut milk
1 tsp vanilla paste
400g plums, halved and deseeded
1 cinnamon quill
1 star anise
1⁄4 cup (55g) coconut sugar
1⁄4 cup (60ml) port

Add chia and vanilla to coconut milk and leave to swell overnight in the fridge. To make the poached plums, place all the ingredients into a pot and add 1⁄4 cup of water. Bring to the boil, reduce heat to low and simmer for 8 to 10 minutes or until the plums are soft and the liquid syrupy. Divide the chia pudding between four glasses and top with the plums and syrup.

TIP: Due to their high fibre content, plums help to regulate blood sugar levels in the body. This can prevent obesity and help control the symptoms of diabetes and cancer.

ALMOND BERRY GALETTE

ALMOND BERRY GALETTE

Serves 4

1 1⁄2 cups of almond flour
1⁄4 cup coconut flour
2 Tbsp coconut sugar
Pinch of salt
1⁄4 cup of cold butter, cut into chunks
Large egg white
2 Tbsp ice-cold water
200 g butter
1 1⁄4 cup coconut sugar
2 free-range eggs
2 cups ground almonds
Fresh berries

Combine the almond flour, coconut flour, coconut sugar, salt and butter in a food processor. Pulse until the mixture becomes crumbly, then add an egg and the water. Pulse again until dough just comes together. Turn out the dough onto a piece of plastic wrap and refrigerate for at least an hour. To make the frangipane, cream the butter and sugar with an electric mixer until pale and fluffy. Add the eggs and ground almonds and mix until combined. Roll out the dough between two sheets of baking paper until it is 3 to 4mm thick. Place on a lined greased baking tray. Add the frangipane in the middle and top with figs and any fresh berries of your choice. Gently fold the dough towards the centre to enclose the berries. Don’t worry if it cracks; this is all part of the rustic effect. Refrigerate for an hour or until the pastry has firmed up again. Brush with a little milk and bake in the oven for 20 to 30 minutes at 180°C and serve warm with thick Greek yoghurt on the side.

TIP: Berries, with their high phytonutrient content, boost your immune system and protect the body against inflammation, heart disease and cancer.

APPLE COCONUT CRUMBLE

APPLE COCONUT CRUMBLE

Serves 4

1 1⁄2 cups almond flour
Pinch salt
1 tsp cinnamon
150g cold butter, cubed
1 cup coconut sugar
1⁄2 cup gluten-free oats
1 cup coconut flakes
1 cup chopped macadamia nuts

FILLING
2 Tbsp butter
3 apples, peeled and deseeded
2 Tbsp coconut sugar or to taste
4 to 6 fresh figs
1 Tbsp lemon juice
1 tsp ground cinnamon
Seeds from one vanilla pod or 2 tsp vanilla paste
Double-cream yoghurt

Heat the oven to 180°C. Place the almond flour, pinch of salt and cinnamon in a large bowl. Add the butter and coconut sugar and rub together with your fingers to form coarse crumbs. Stir in the oats, coconut flakes and macadamia nuts. Spoon the crumble onto a baking tray and bake for 15 minutes. To make the filling, cut each apple into eighths. Melt the butter in a large pan over a medium heat and add the apples and coconut sugar. Toss to combine. Add the lemon, cinnamon, vanilla and a 1⁄4 cup of water and leave to bubble for 10 minutes or until the apples are soft, but still firm. Add the figs in the last 5 minutes. Pour into a baking dish, top with the crumble and bake for 10 minutes. Serve with double-thick cream yoghurt.

TIP: Apples are rich in important antioxidants, which may help reduce the risk of developing cancer, hypertension, diabetes, and heart disease.

 

Published in Magazine

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