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Jacques Erasmus

Recipes & Articles by Jacques Erasmus

Iced-tea float with sesame-seed brittle

Frozen yoghurt

Frozen yoghurt and blue cheese sandwich

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Toasted bruschetta with porcini mushrooms and parsley creamed feta

10 minutes

Toasted bruschetta with porcini mushrooms and parsley creamed feta

Name: Iced-tea float with sesame-seed brittle
Prep time: 10 min
Cook time: PTM
Total time: 10 min
Yield: 2 servings
Cuisine: Desserts & Baking
Ingredients: iced tea of your choice, freshly made or tinned 250ml,frozen vanilla yoghurt (or any ice cream of your choice) 175ml,dessert peach, peeled and sliced 1,blackberries 6,raspberries 6,For the sesame-seed brittle ,sugar 250ml,Butter (or olive oil) ,black sesame seeds 5ml

By Jacques Erasmus

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

300 g Danish feta
50 g flat-leaf parsley
1 Woolworths ciabatta or country loaf
extra virgin olive oil, for brushing
85 g butter
1 clove garlic, crushed
200 g porcini mushrooms
grated nutmeg
Maldon sea salt and freshly ground black pepper, to season
flat-leaf parsley, chopped, for serving

Method

Place the feta and parsley in a blender, season with black pepper and blend until smooth.
Cut the ciabatta into 8 thick slices then brush with a little extra virgin olive oil. Toast in a warm griddle pan.
Heat the butter and garlic in a frying pan then fry the mushrooms over a high heat for 3 to 5 minutes.
Remove from the heat and season with the lemon juice, nutmeg, salt and pepper.
Serve the toasted ciabatta topped with the mushrooms and parsley creamed feta.

Per serving: 2877kJ, 19.9g protein, 41.2g fat, 56g carbs

This is a test recipe

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Recipes & Articles by Jacques Erasmus

Iced-tea float with sesame-seed brittle

Frozen yoghurt and blue cheese sandwich

Apple terrine

Olive, thyme and chilli flatbread

Duck breast

Macadamia nut-crusted tofu with greens and grapefruit cream

Baby marrow, pear and ginger soup

Roasted shaved butternut with baked goat’s milk cheese

Baked guava and coconut pudding

French-toast sandwiches with seared salmon and boursin

Spanish toast

Toasted bruschetta with porcini mushrooms and parsley creamed feta

Toasted bruschetta with porcini mushrooms and parsley creamed feta

Ingredients

Method