Recipes

Avocado, cheese and egg on whole wheat toast

Avocado, cheese and egg on whole wheat toast

AVOCADO, CHEESE, AND EGG ON WHOLE WHEAT TOAST DOWNLOAD RECIPE: INGREDIENTS: 15ml x canola oil 2 x eggs 2 x whole wheat slices of bread 2 x cubes butter ½ x avocado 5ml lemon juice Salt and pepper to taste 30gr grated white cheddar   

HOME-BAKED CIABATTA STYLED BREAD

HOME-BAKED CIABATTA STYLED BREAD

HOME-BAKED CIABATTA STYLED BREAD DOWNLOAD RECIPE: STARTER DOUGH STARTER DOUGH STARTER DOUGH 150 gr x white bread flour 2,5 ml x castor sugar 2,5ml x instant yeast 200ml x lukewarm milk SECOND STAGE SECOND STAGE SECOND STAGE 30ml x olive oil 500gr x white bread 

Butternut & Orange Soup

Butternut & Orange Soup

BUTTERNUT & ORANGE SOUP

DOWNLOAD RECIPE:

Type: Soup
Serves: +- 2 liter of soup
Oven: N/A
Time: 1h 30min
Important utensils: Blender, Large pot

INGREDIENTS:

  • 1 x medium onion finely chopped
  • 1 x granny smith apple peeled, cored and chopped
  • butter
  • 1 cup orange juice
  • roast butternut cut into cubes
  • 1 liter of chicken or vegetable stock
  • 1 cup milk
  • zest of 1 orange
  • salt and pepper to taste
  • 250 ml cream

 METHOD:

  1. Fry onion & apple in butter on low heat until soft & translucent.
  2. Add orange juice & simmer until almost fully reduced.
  3. Add the roast butternut, stock & milk.
  4. Bring to simmer, until butternut is soft.
  5. Process in a food processor or with stick blender until smooth.
  6. If too thick add more stock or milk
  7. Pour back in the pot & add orange zest as well as seasoning to taste
  8. Add the cream just before serving,
  9. Don’t let the soup boil after you add the cream, it could split.

 

 

Fish Veloute

Fish Veloute

SEAFOOD AND DILL VELOUTE: DOWNLOAD RECIPE: Type: Sauce Serves: +-1.25 liters Oven: N/A Time: +- 30minutes Important utensils: whisk, large pot Ingredients: 4 x tbsp. butter 4 x tbsp. flour 1 x litre hot fish stock 1 x cup cream ½ cup chopped dill Zest 

Fruity Cape Curry Sauce

Fruity Cape Curry Sauce

Fruity Cape Curry Sauce: DOWNLOAD RECIPE: Type: Curry Sauce Serves: 8-10 Oven: N/A Time: 2h30 Important utensils: Stick blender, large pot Ingredients: 100gr x butter 100ml x oil 300gr onion finely chopped 20gr x garlic 20gr x ginger 20gr x methi (fenugreek) 50gr x curry 

Palate Bakery – Port Elizabeth Area- Eastern Cape, South Africa

Palate Bakery – Port Elizabeth Area- Eastern Cape, South Africa

Palate Bakery logowww.palatebakery.co.za

 

baked lemon cheesecake

baked lemon cheesecake

Download recipe BAKED LEMON CHEESECAKE Type: Dessert Serves: 8-10 Oven: 160°C Time: +- 30-40min Important utensils: 1 x 23cm tart pan, about 3-4cm deep, electric mixer Biscuit crust: 100gr tennis biscuits 45gr melted butter METHOD: 1. Crush the biscuits and combine with the butter. 2. Prepare tart