Category Archives: Guest posts

Rustic blueberry tart

Who doesn’t love decadent sweet treats ? Choc Chip Uru’s wonderful blog Go Bake Yourself is pretty much full of chocolately goodness and it’s always such a delight to visit and escape in all that sugary goodness. Everyone should take a peek into her happy happy life at least once (I challenge you not to go back after one visit) – I can guarantee if you are having a bad day you’ll feel better after.

And guess who was lucky enough to be able to write a guest post ? Yes, yours truly ! You can check the post on Uru’s blog and I’m reposting it here because I actually really love this tart ūüôā

Ingredients serves four
  1. 75g unsalted butter – melted
  2. 90g caster sugar
  3. 80 ground almonds
  4. 1/2 tsp vanilla extract (or vanilla paste)
  5. pinch salt
  6. 1 sheet of puff pastry
  7. handful of blueberries (I use frozen but you can use fresh)
  8. additional sugar for sprinkling
  9. Optional: clotted cream or good vanilla ice-cream to serve
  1. Mix together the sugar, ground almonds, vanilla and salt
  2. Add the melted butter and mix well to combine
  3. Take the sheet of puff pastry and cut into quarters
  4. Lightly score about 1cm around the edges using the edge of a pointed knife
  5. Spread the almond mixture evenly over the pastry within the scored area
  6. Place the blueberries on the almond mixture
  7. Bake in a hot oven (200C) for 15-20 minutes until the puff pastry and almond mix are golden brown
  8. Serve hot with a dollop of cream or good vanilla ice-cream

South African Style ‘(Mel)ktert’…

My first guest post! I love guest posts because I get to share with my friends and fellow bloggers the delicious food that I get to experience with and from other friends and fellow bloggers.

I get so excited when I meet people who are as passionate about food as me, and it always amazes me how many different personalities of “foodies” there are out there. My friend, Melody, is a new resident of Singapore from her native South Africa, and I am always learning something new about South African cuisine and wines from her. She is one of those amazing cooks that loves to experiment and mix things up and I get so inspired by her. The photo below (that I took in harsh halogen lighting) does the milk tarts absolutely no justice. They are gorgeous – cute and delicate and creamy and simply moor-ish. I might have to raid her fridge for the bigger tart she made. She is also an awesome mum with a brutally honest and always entertaining blog about children, food and life in Singapore, melonearth. Please read on for the delectable details from Melody!

Individual traditional South African milk tarts

We’ve all been dying to get together for a¬†catch up, good old board games and a ‘night in’…and of course something yum for the tum.¬† I woke up on Friday feeling like baking, so instead of my original offering of bringing along a cheese board, I opted for a typical South African delight that’s not too heavy on the¬†gut before we headed into chaos with the board games…even though I used half the sugar, I’m not sure if it was the ‘milk tarts’ or the delicious red (and special bottle of white¬†I brought along) that gave us the sugar rush to carry on till 1am, either way, we had a blast.

The start to the evening was a tad annoying as I refused to glad wrap my tarts for fear of squashing them, so instead, I ended up dropping one…then our dear ‘Uncle’ taxi man had NO idea where we were going and took us on a joy ride around Singapore.¬† Finally arriving,¬†we made our way up to a homely, beautiful welcome and an instant happy place where dear friend Carol insisted I do a guest post…I am honoured, but admittedly, I was a little scared, as I am by no means a foodie like Carol, I’m just a babbling masterchef wannabe…so here goes!

For the pastry:

2 Cups of flour

1 egg

1/2 cup sugar

2tsp Baking powder

125g butter

pinch of salt

Cream butter and sugar together, add egg and all other ingredients till it’s a soft, stiff dough.

It makes a lot of dough, so you can do 2 dishes with this or as I did, 1 full tart and 12 cupcake size tarts.

Bake at 180 degrees until light brown.

For the Filling:

4 1/2 Cups Milk (1.125l)

21/2 Tbsp cornflour

3/4 Cup Sugar (I used brown, raw sugar)

2 1/2 Tbsp flour

Dash vanilla essence

blob of butter

1. Bring milk to the boil slowly, make sure it does not boil over

2. Beat eggs, sugar, flour, cornflour well together and pour into the boiled milk.  Mix well

3. Allow mixture to thicken, then add in the butter and vanilla essence and continue stirring.  The mixture should resemble a porridge consistency.

4. Remove from heat and pour into the shells

5. Leave to stand for about 10 minutes, sprinkle with cinnamon and refrigerate until ready to serve

Enjoy, I know we did (and¬†I still am with the extra full sized tart in my fridge…).