Braids/Zopf (Single Strand)

Raisin Braid

Almond Flakes Braid

Nearly every european country has it's own version of braids.  3 strands, 4 strands, button knots, rose knots etc. After watching  a video Lily sent me, I had to make this single strand braid.  It looked so simple. Using only 1 long strand of dough and in 4 steps the lady made a beautiful perfect braid.  Ha !  I was soooo wrong.  Confirmed! . Just watching the steps is not enough.  LEARNING BY DOING !

Savoury Couscous Muffins

Here comes one of my greatest 'hits'. It's become a very popular fingerfood around here, since I introduced it. I'm always asked by friends to bring along a basket full for their parties.

Ingredients

• 1 large onion chopped
• 50-75 gm butter
• 100 gm cubed smoked ham
• 250 gm cooked couscous
• 5-6 pcs dried tomatoes(chopped)
• 200 gm schredded cheese (Emmentaler)
• 1 tsp natron or baking powder sieved into 100 gm all purpose flour
• 5 eggs

Method

Melt butter in pan.

Add chopped onions and ham.

Fry on medium for 5 minutes.

Set aside to cool.

Preheat oven to 200°C.

Mix gently tomatoes, flour with natro/baking powder and cheese to couscous.

Add cooked onions with ham.

Whisk eggs till foamy and gently fold into mixture.

Fill 3/4 full into muffin pan and bake for 20-25 minutes.

Serve warm with creme fraiche or sour cream.

Portuguese Tarts ala Lina

Portuguese Tarts a la Lina

Ingredients

• 1 roll flaky pastry
• 400 ml whipping cream (2 tubs Schlagsahne)
• 5 eggyolks
• 1 heap tsp cornflour
• 180 gm sugar
• grated lemon peel
• 1/2 tsp vanilla essence (see this post)

Method

Roll out pastry and sprinkle generously with flour.

Roll it up firmly with like a swissroll/log and divide into 12 pieces.

Flatten each roll (not sideways) with the swirl on top, roll out to about 10-12cm diameter.

Dust muffin pan generously with flour and gently press pastry to fit.

Place in fridge while proceeding with the filling.

Preheat oven to 250°C.

Place all ingredients in a saucepan. I used a plunger (Stabmixer) to whisk till well combined.

Cook over medium low heat, uncovered, stirring constantly with wooden spoon till custard starts to thicken.

Remove from heat immediately but continue to stir to make sure the custard is smooth.

Spoon custard into pastry cases and bake in preheated oven for 20-25 minutes or until pastry is golden and custard is firm.