06 Mar Roasted cherry tomato crostata with basil pesto | Bean salad with roasted pancetta, smoked paprika and crème fraiche | White chocolate cheesecake with honey and thyme
Posted at 08:14h
in Dessert, Kaapse Kombuis Kuiers op Radio KC, KWV, Mains, Pork, Recipes, Red Wine, Side dishes & Salads, Starters, Vegetables, White Wine
Ingredients
Crostata
- 1 packet shortcrust pastry
- 500 grams cherry tomatoes,
- Willow Creek basil flavoured olive oil
- 15 ml Hinds Potato spice
- 15 ml Hinds black pepper
- 200 grams prepared herb pesto
Bean Salad
- 1 tin Rhodes quality butter beans, drained and rinsed
- 1 tin Rhodes quality sugar beans, drained and rinsed
- 1 tin Rhodes quality black beans, drained and rinsed
- 30 ml Pakco curried pickled chillies
- Zest and juice of 1 lemon
- 15 ml smoked paprika
- 200 grams pancetta or bacon, cooked and chopped
- 250 grams crème fraiche
- Salt and pepper to taste
White chocolate cheesecake
- 500 grams double cream plain yogurt
- 20 ml fresh thyme leaves + extra for serving
- 400 grams crème fraiche
- 1/4 cup icing sugar
- Zest and juice of 1 lemon
- 200 grams Good quality white chocolate melted
- 45 ml honey for serving
- 100 ml Willow Creek basil flavoured olive oil
- 500 grams Sasko scone mix, prepared according to package instructions
- 50 ml icing sugar
Instructions
Crostata
- Mix the cherry tomatoes, olive oil, potato spice and pepper together and place on a prepared roasting tray.
- Roast in the oven on 180 degrees Celsius for 10-15 minutes or until they start to burst open. Cool down.
- Roll out the pastry and lay inside a deep oven dish.
- Place the roasted tomatoes in the middel and fold the edges to the middle so that the tomatoes stay on the inside.
- Bake for 15-20 minutes in 180 degrees Celsius or until the pastry is cooked and golden brown.
- Serve the crostata with the pesto.
Bean Salad
- Mix all the ingredients together and season with salt and pepper.
- Serve with the crostata.
White chocolate cheesecake
- Weigh off about 150g of the prepared scone dough for the cheesecake. You can use the rest of the dough to bake scones for breakfast.
- Press the dough out inside a round loose bottom pan as thin as possible, going up the sides a little.
- Place in a 180-degree oven for 10 minutes.
- Press the dough with a fork to get rid of any air bubbles and sieve over the icing sugar.
- Bake for another 5-10 minutes or until the icing sugar has melted and the dough is golden brown. Leave to cool completely.
- Mix the yogurt, thyme, crème fraiche, icing sugar and lemon zest and juice together until combined.
- Slowly whisk in the melted chocolate and make sure it incorporates properly with the rest of the ingredients.
- Pour the mix on top of the cooled dough base and place in the fridge for 4 hours or overnight to set.
- Serve slices of the cheesecake with fresh thyme leaves, honey and olive oil.