Fairview Homestead | Food and Feast
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Older residents of George still remember raids into the apple orchards at Fairview -when it was finally decided to develop the suburb of Bergsig there was much debate whether to call the suburb Appelboord or Bergsig! We still have one apple tree left. I would like to share the easiest apple crumble recipe you will ever try. Foolproof, with such basic ingredients that you’ll be able to whip it up in a flash.Delicious served with custard, cream or ice cream.


breadandbutterpudding-300x200That actually stands for Bread and Butter Pudding.
This recipe is perfect for turning left-over croissants into a delicious dessert, but consider this: made in an individual ramekin and offered as a little breakfast starter – with plain yoghurt and a berry or prune compote? Why not? It has all the breakfast ingredients: eggs, croissants, fruit, orange juice, milk, butter… What about the chocolate I hear you ask?

Well, when I walked the Camino through Spain in 2007 I stumbled on a Chocolate Museum in Astorga. They had a collection of vintage posters advising mothers to give their children the perfect breakfast- a bowl of drinking chocolate. I’ll drink to that – chocolate is good for you. The Spaniards think so, the French think so and the Germans took it one step further by spreading chocolate on their bread. (Recipe for home made Nutella below…)

Chocolate & Orange Bread & Butter Pudding

4-5 Croissants, torn into pieces
100g-450g Dark Chocolates, broken into pieces
4 Eggs
1/3C (90g) Castor Sugar
1C (250ml) Milk
1C (250ml) Cream
½ tsp Grated Orange Rind
1/3 C (80ml) Orange Juice
2Tblsp coarsely chopped Hazelnuts

Set oven at 180°C. Grease and line a 20cm deep sided cake tin. Layer croissant pieces into the baking tin. Scatter chocolate pieces evenly amongst the pieces. Beat eggs and sugar until pale & creamy. Heat milk and cream on the stove until almost boiling. Remove from heat. It will curdle if it boils. Gradually pour egg mixture over it stirring all the time. Add orange juice and rind and stir well. Slowly pour this over the croissants, allowing the liquid to be absorbed before adding more. Sprinkle Hazelnuts over the top and bake for 45-50 minutes (until a skewer comes out clean when inserted).

Allow to cool for 10 minutes. Run a knife around the edge and invert onto a plate. Serve with cream or ice-cream.

I put hazelnuts into the croissants with the chocolate
 I use Lindt Orange dark chocolate
 If using more croissants make more custard

Today’s children can’t imagine that there was a time when Nutella was not for sale in South Africa.(In Namibia one could find it in the shops that specialized in imported produce.) My brother’s children found it fascinating that their Namibian born cousins could be as decadent as to eat chocolate spread on bread! For years a jar of Nutella made a perfect Christmas gift.

At Fairview’s  breakfast table I always have a jar of chocolate spread and a jar of peanut butter – for the odd children staying over. But most of the time it will be the business men reaching out for it with exclamations of: ‘ah, I haven’t had this for years!’

Homemade Chocolate Spread (about 3 jars)

200 g Hazelnuts
1 can Condensed Milk
255 g good quality dark Chocolate
125ml hot Milk

Roast the hazelnuts for about 10-15 minutes either in the oven or in a dry pan over the heat.
When the nuts are ready (golden brown) let them cool down a little.
Chop fine in a food processor until they reach hazelnut butter consistency.
Melt the chocolate in a bowl placed over boiling water.

When the chocolate has melted, you pour the condensed milk in and mix well.Add the mixture to the hazelnut butter and process it some more. Add some hot milk if you find it too dense.

Secrets first: we cook apple slices in a small quantity of water with one heaped teaspoon of sugar. These apple slices go into the bottom of the cake tin. This is how Probst Bakery used to do it in Walvis Bay and the Benkies love cheesecake this way. Bake a day before you want to serve it to allow the flavour and texture to develop.

Geheime eerste: ons kook appelskywe (so 2 appels) in bietjie water met 1 opgehoopte teelepel suiker in en sit dit onder in die koekpan. Dis soos Probst Bakkery in Walvis dit maak by en vir die Benkies net ‘n lekker ekstratjie. Bak dit ten minste een dag voor jy dit wil bedien sodat die geure/tekstuur kan ontwikkel.