Here’s how to impress your guests with three gorgeous courses that will leave you with a stress-free and delicious meal. Seconds please!
Baguettes (depends on the number of guests, 1 baguette will make 10 thick slices and 12 thin slices)
Gruyere cheese (grated)
Blue cheese (crumbed)
Cut the Baguettes in 1/4 slices (10 or more slices depending on the amount of people you would like to feed)
Place the slices on a plate
Spread on a thin coat of fig jam onto each slice as you don’t want it to be too sweet
Sprinkle the grated gruyere cheese onto the baguette (however much takes your fancy)
Next up the blue cheese. Crumble a small amount onto the gruyere (you can add a bit more if you like the strength of blue cheese)
To finish off, drizzle with honey and top with rosemary leaves.
All the prep can be done beforehand and served once the guests arrive
To begin this one-pot wonder you will need
2 spicy sausage/chorizo
4 T butter
4 onions, quartered and thinly sliced
2 garlic cloves pressed
1 chilli (go for a mild chilli but you can go for something hotter if you prefer)
Salt & 2 tsp freshly cracked pepper
2.5 tsp paprika
20 medium-sized red skin potatoes
2.5 cups chicken stock
2 T chopped flat leaf parsley
Take a deep pan, non-stick casserole dish and coat the bottom with oil. Place on the hob. Once the oil is hot add in the smoked sausage medallions, cook them by flipping them over occasionally until both sides are a deep brown colour. Remove from the pot with a slotted spoon and set aside.
Now add in the butter and sliced onions, mix those into the sausage drippings and caramelise until golden brown. Then add in the garlic, a few pinches of salt, the cracked pepper and the paprika. Mix this all together and sauté until the garlicky aromas fill the room.
Next, add in the sliced potatoes. Stir them into the onions/garlic, coating them evenly.
Next add in the chicken stock (I use the organic liquid stock from Woolworths), or if you’re a veteran in the kitchen, make your own and keep for occasions like this one (cubed or powdered stock has a very synthetic taste so this will ruin the taste of the dish).
Push the potatoes down into the stock to allow them to cook, leave the lid on at an angle and leave to simmer on a medium heat for 15 minutes. Remove the lid and leave them to simmer for another 10 minutes, stirring occasionally. One or two potatoes can break up as it helps thicken the sauce; just ensure they don’t overcook and turn to mush.
To finish off the dish add in the caramelised, smoked sausage, parsley, a dollop of cream and some fresh chilli. Crack in some more pepper and sprinkle in a touch more salt to taste. Serve with hot ciabatta.
To begin this delicious dessert in a dish you will need
1 cup flour
0.5 tsp baking soda
1 cup sugar
Dash of salt
1/4 cup of butter
1/4 cup vegetable oil
2 T cocoa powder
0.5 cup water
1/4 cup buttermilk
0.5 tsp vanilla
1/4 cup butter
2 T cocoa
3 to 4 T milk
0.5 cup pecans, chopped
2 cups powdered sugar
0.5 tsp vanilla ice cream
Preheat the oven to 180 degrees Celsius. Whisk together flour, baking soda, sugar, and salt and set aside for later.
Take your 25cm cast iron skillet, put in the butter, vegetable oil, cocoa powder and water, and bring it to a boil. Remove it from the heat and begin to whisk in the dry ingredients. Then mix in the buttermilk, egg, and vanilla.
Bake at 180 degrees Celsius for about 15 to 20 minutes or until your cake tester (you can also use a toothpick) comes out with just a few moist crumbs.
While the cake cools, start the icing
Take a medium saucepan, bring the butter, cocoa, and milk to the boil. Remove the saucepan from the heat and add the icing sugar, nuts, and vanilla. Stir to combine. Pour over the warm cake and spread with a spatula.0
This can be served with vanilla bean ice cream or whipped cream and caramel sauce.
Cream can be whipped just before serving.