_MG_2990
Pancetta salad
Double chocolate hot cross buns-7980
DOUBLE CHOCOLATE HOT CROSS BUNS
Mushrooms copy
Fried wild mushrooms
Muesli copy
Muesli with caramelised apples and Greek yoghurt
Toasties copy
Braai broodjies
Sag Paneers
HOMEMADE PANEER
Choclate Cake
FLOURLESS CHOCOLATE & ALMOND CAKE
Ginger Broth & Fried Tofu
GINGER NOODLE BROTH WITH CRISPY ORIENTAL TOFU
Asian Mushrooms
PAK CHOI & KING OYSTER MUSHROOMS
Veg Tempura
VEGETABLE TEMPURA
Quinoa and zucchini 01
QUINOA & ZUCCHINI 'ROSTI'
Bread dough – foccacia
Black olive and rosemary focaccia bread
Sausage, onion and potato bake
Sausage & potato bake
Baked beans
Baked beans
Quince and almond puddings 02
Quince & almond pudding
Muesli bars 01
Dark chocolate & hazelnut muesli bars
Baked quinces
Baked quinces
Bread
Farmstyle bread
Citrus pudding
Citrus pudding
_MG_3013
FILLET BÉARNAISE
Plum and Cassis Lattice Pie

Plum and Cassis Lattice Pie

Servings: 4

Ingredients

10 plums
1/3 cup Cassis (see Tips)
1/3 cup sugar
1 tsp NOMU Vanilla Extract or Vanilla Paste
Squeeze of lemon juice
500g sweet shortcrust pastry
1 egg
30ml milk

Directions

Preheat the oven to 180°C.

Slice the plums into 1cm thick wedges and discard the pips. Over medium heat, cook the plums in the Cassis, sugar and Vanilla until they begin to soften and turn a deep red in colour. Strain the plums and set aside but do not throw away the juice.

In the same pan, simmer and reduce the juice until it becomes thick and syrupy. Add a squeeze of lemon juice to taste.

Roll out the pastry and cut a large round to make the pie base. Grease a pie dish and carefully press your pastry into the dish. Prick the base of the pastry with a fork, line with baking paper, fill with beans and blind bake the pastry for 15 minutes until golden brown. Remove the baking beans and pour the plums into the pie shell, covering them with the reduced plum sauce.

Roll out your leftover pastry and, using a ravioli slicer, cut the pastry into 12 1cm-wide strips to make the lattice topping. Carefully lay half of the pastry strips parallel to each other leaving a 2cm gap between strips. Then lay the other half of the strips at a 90-degree angle from the first strips. Make an egg wash by beating the egg and milk together and lightly brush the pastry, finishing with a dusting of sugar.

Place in a hot oven for 10 minutes until the pastry has turned golden brown.

Serve hot with a dollop of thick cream or homemade custard.

 

Tips: Cassis, or Crème de Cassis, is a sweet fruity liqueur made from blackcurrants. 

Ingredients

10 plums
1/3 cup Cassis (see Tips)
1/3 cup sugar
1 tsp NOMU Vanilla Extract or Vanilla Paste
Squeeze of lemon juice
500g sweet shortcrust pastry
1 egg
30ml milk

Directions

Preheat the oven to 180°C.

Slice the plums into 1cm thick wedges and discard the pips. Over medium heat, cook the plums in the Cassis, sugar and Vanilla until they begin to soften and turn a deep red in colour. Strain the plums and set aside but do not throw away the juice.

In the same pan, simmer and reduce the juice until it becomes thick and syrupy. Add a squeeze of lemon juice to taste.

Roll out the pastry and cut a large round to make the pie base. Grease a pie dish and carefully press your pastry into the dish. Prick the base of the pastry with a fork, line with baking paper, fill with beans and blind bake the pastry for 15 minutes until golden brown. Remove the baking beans and pour the plums into the pie shell, covering them with the reduced plum sauce.

Roll out your leftover pastry and, using a ravioli slicer, cut the pastry into 12 1cm-wide strips to make the lattice topping. Carefully lay half of the pastry strips parallel to each other leaving a 2cm gap between strips. Then lay the other half of the strips at a 90-degree angle from the first strips. Make an egg wash by beating the egg and milk together and lightly brush the pastry, finishing with a dusting of sugar.

Place in a hot oven for 10 minutes until the pastry has turned golden brown.

Serve hot with a dollop of thick cream or homemade custard.

 

Tips: Cassis, or Crème de Cassis, is a sweet fruity liqueur made from blackcurrants. 

Shop the products

You may also like

/5
/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips