Chef De-Wet Visser
  • Home
  • Blog
  • Video Blog
  • Recipes
  • Gallery
    • Sheraton Grand
    • Home Cooking
    • The Saxon
    • The Saxon F.O.D's
    • The Saxon Desserts
    • South African Chefs Academy
    • Desserts: SA Chefs Academy
    • Bread Baking with Chef Paul Hartmann
    • De Wetshof Function
    • Pink Polo, Val de Vie
    • Turkey
    • Kuwait
  • Glossary & Ingredients
    • Culinary Glossary
    • Spices
    • Japanese Terminology
    • Grains
    • Herbs
    • Fruits
    • Vegetables
    • Mushrooms
    • Pastas
    • Sugar
  • About
  • Forum

Amazing Culinary Magazine!

Check it out, it comes out every few months.
Culinary Mag

A Festive Christmas Dessert Trio! 

23/11/2013

0 Comments

 
Picture
Apples, Cinnamon and Ice cream: three thing that remind me of Christmas in South Africa. 



Apple and raisin crumble 


Ingredients 

• 50g flour 
• 40g granulated sugar 
• 30g butter 
• 10g brown sugar
• 1 can or 2 poached apples 
• 10g raisins 
• 2g cinnamon

Method 

• Mix the flour, butter and granulated sugar to get a bread crumb consistency 
• Place apple pieces into a ramekin along with the raisins
• Cover with bread crumb mixture and sprinkle with brown sugar
• Place into 180C oven for 20-25minutes 
• Serve with crème anglaist (see recipe page)

Amarula ice-cream 

Ingredients 

• 500ml cream
• 500ml milk
• 6 yolks
• 150g sugar 
• 5ml vanilla
• 25ml amarula (You can also use Baileys) 

Method 

• Bring milk, cream and vanilla to the boil then allow to cool for a hour
• Mix yolks and sugar
• Bring milk and cream back to boil, temper egg yolks and add to mixture off heat along with 
the amarula 
• Strain mixture and cool down
• Place into sorbetier and allow to set ( Or you can place the mixture into a large container with a big surface area and place the liquid in it. Place the container into the freezer and every 10 minutes remove and give a good whisk and return to freezer.) 
• Place into freezer for 90-120 minutes 
• Serve
P.S. Will be posting a home made Baileys recipe soon as well! 
Apple fritters 

Ingredients 

• 2 apples
• 200ml flour
• 10ml baking powder 
• 125ml corn flour
• 5ml salt
• 5ml cinnamon 
• 2ml nutmeg
• 2ml ginger
• 190ml cold water
• 50ml sugar

Method 

• Peel the apples and cut into 1/8 even wedges ( sprinkle with lemon juice)
• Mix in a bowl the flour, baking powder, salt, cinnamon, nutmeg, ginger powder, cold water 
and sugar
• Allow for the mixture to rest for 10 minutes
• Cover the apple wedges in corn flour and then cover with batter 
• Place into a 170C deep fryer and cook till golden brown (use a deep pot with a thermometer will also work perfectly!) 



0 Comments



Leave a Reply.

    Subscribe for instant email notification on Blog posts, news and upcoming events.

    Enter your email address:

    Delivered by FeedBurner

      Share with us the country in which you are viewing the website from.
    Submit
    Tweets by @ChefDewetV

    Categories

    All
    Application Forms
    Beverages
    Booklets
    Bread Recipes
    Competitions
    Desserts
    Featured Persons
    Food Related Articals
    French Cooking
    Grains
    Icing/Frosting
    Japanese
    Kuwait
    Mains
    News Feeds
    Q&A
    Quick & Easy
    Recipes
    Spices
    Starter
    Stocks & Sauces
    Truly South African
    Video Blog

    RSS Feed

      Questionnaire 

    Submit

    Archives

    July 2017
    February 2017
    May 2016
    June 2015
    January 2015
    November 2014
    September 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013

    Author

    I'm a chef at heart and by trade, enjoy what I do and have a passion for the culinary world. 

    More About Me
Powered by Create your own unique website with customizable templates.
  • Home
  • Blog
  • Video Blog
  • Recipes
  • Gallery
    • Sheraton Grand
    • Home Cooking
    • The Saxon
    • The Saxon F.O.D's
    • The Saxon Desserts
    • South African Chefs Academy
    • Desserts: SA Chefs Academy
    • Bread Baking with Chef Paul Hartmann
    • De Wetshof Function
    • Pink Polo, Val de Vie
    • Turkey
    • Kuwait
  • Glossary & Ingredients
    • Culinary Glossary
    • Spices
    • Japanese Terminology
    • Grains
    • Herbs
    • Fruits
    • Vegetables
    • Mushrooms
    • Pastas
    • Sugar
  • About
  • Forum