Rustic Rosemary Cheeseboard
Recipe by: Glenda Ramathavha
Crackers
Ingredients
2 cups (284g) bread flour
1 cup (170g) light brown sugar
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 cup crushed toasted Pecan nuts
3/4 teaspoon salt
7 tablespoons (100g) butter, room temperature
3 tablespoons milk
1/3 cup (85g) honey
2 teaspoons vanilla essence
Method
- Line the baking pan with parchment paper, set aside.
In a large bowl, mix the flour, sugar, cinnamon, baking soda, pecans and salt. - Add the butter to the dry ingredients and mix until the mixture looks like coarse breadcrumbs.
- In a separate jug, whisk together the milk, honey, and vanilla.
- Add the milk mixture to the flour and mix until a dough forms. The dough will be sticky and soft.
- Wrap in plastic and chill so it’s easy to roll. Like previously mentioned this is a very soft dough, so the longer it chills the better.
- On a well-floured surface, roll out the dough. Note: keep the surface and your rolling pin dusted with flour to prevent the dough from sticking too much.
- Cut the dough into triangles. Using a fork, prick the crackers. This will create the classic Graham Cracker cookie pattern. Gently transfer the cookies to the prepared cookie sheet.
- Bake the cookies at (180°C) for roughly 10-12 minutes. I like to bake them for 10 minutes so they are still soft and not crunchy.
Rolls
Ingredients
500g Bread Flour
300ml milk
4g salt
38g sugar
7g quick acting yeast
1 egg
40g margarine
Rosemary sprigs
Method
Mix milk, rosemary and margarine and warm on the stove. Do not boil the milk.
Sift the flour and salt into a bowl and make a well in the middle.
Put the yeast and egg in the well.
Then sprinkle the sugar on the flour.
Pour the milk mixture into the well and mix thoroughly. It should not be runny.
Knead the dough and put in an oiled bowl.
Cover with a wet dish towel or a plastic bag and leave to rise until doubled in size.
Knead again to knock the air out of the dough.
Cut into smaller pieces and roll into buns and lay on a tray.
Cover the tray with a wet dish towel or plastic bag and let the buns rise.
Bake in an oven at 200•C for 15 mins or until golden.With the same dough make bread sticks.
Baked Honey and Rosemary Brie Cheese
Ingredients
1 Brie wheel
Honey, for drizzling
Fresh rosemary leaves, for garnish
Method
- Preheat oven to 180°
- On a parchment-lined baking sheet, drizzle brie with honey and top with rosemary.
- Step 2: Bake until soft and starting to ooze, about 10 minutes.
Cheesy Avocado Dip
Ingredients
1 can chickpeas
1 ripe avocado, halved and pitted – all the way from Limpopo 😀
1 cup fresh Coriander leaves
¼ cup tahini
¼ cup extra-virgin olive oil
¼ cup lemon juice
1 clove garlic
1 teaspoon ground cumin
½ teaspoon salt
1/2 cup Feta
Method
- Drain chickpeas, reserving 2 tablespoons of the liquid. Transfer the chickpeas and the reserved liquid to a food processor. Add avocado, coriander, feta, tahini, oil, lemon juice, garlic, cumin and salt. Puree until very smooth.
- Adding some Chilli can elevate the dip into a spicy delicious dip
- Be warned, it’s very creamy
Rosemary-Garlic Pecans
Ingredients
1 large egg white
3 tablespoons dried rosemary, finely chopped
2 teaspoons garlic salt
3 cups pecans
- Preheat the oven to 140°.
- Whisk egg white, rosemary and garlic salt in a medium bowl. Add pecans and toss to coat. Spread in an even layer on a large rimmed baking sheet.
- Bake, stirring every 15 minutes, until dry, about 45 minutes.
Raspberry Wine and Thyme Preserve
Ingredients
4 cups
4 cups sugar
¼ cup fresh lemon juice
¼ cup red wine
Method
- Place berries and wine in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, stirring continuously. Boil hard for 1 minute, continuing to stir.
- Add sugar, thyme sprigs return to a boil, and boil until mixture reaches 104° on a candy thermometer.
- Add lemon juice and stir very well.
- Set aside, remove Thyme sprigs and allow to cool
