106 SEPTEMBER 2019 | gardenandhome.co.za
SOURCE Sandy’s Kitchen 082 882 0238,
[email protected], facebook.com/sandyskitchensa/CAESARSALADWITH
MACADAMIA NUT
‘CHEESE’, AVOCADO
AND COCONUT
DRESSING
(Serves 4)
4 baby gem lettuces
1½T salted baby capers,
washed and drained
1 avocado, peeled, quartered
and cut into small wedges
FOR THE MACADAMIA
NUT ‘CHEESE’
280g macadamia nuts
2t chopped garlic
2½T lemon juice
FOR THE DRESSING
115g raw cashews
75g young coconut meat
(^1) / 3 clove garlic, finely chopped
1½T lemon juice
1T raw apple cider vinegar
1t white miso paste
½t liquid aminos or tamari soy
¼t Tabasco sauce
½t salt, or to taste
- To make the macadamia
nut ‘cheese’, place all the
ingredients in a blender
and blend until a smooth
paste. Scoop the mixture
onto a non-stick sheet on
an oven or dehydrator tray
and smooth evenly until
3mm thick. Dehydrate the
‘cheese’ at 50°C for 4 hours;
turn it and dry for another 4
hours. Remove, let it cool and
grate into shards resembling
Parmesan shavings. - To make the dressing,
place the cashews in a bowl
and cover with water. Soak
for 2 hours, drain and rinse. - Blend the cashews and
the remaining ingredients
until smooth. For a thinner
consistency, add a little water. - Cut off the bases of the
lettuces and place in a bowl
with the capers and avocado.
Add half the dressing and toss
until the lettuce is coated. - To serve, arrange the
lettuce in separate serving
bowls. Layer the macadamia
nut ‘cheese’ and the avocado
between the lettuce wedges.
Pour over the rest of
the dressing.
COOK’S NOTE The shards
of nut ‘cheese’ can be stored
in an airtight container for up
to a week.
WHITE CHOCOLATE
CHEESECAKES
(Serves 10)
100g wholemeal biscuits
30g unsalted butter, melted
75g good-quality
white chocolate
250g cream cheese
110g castor sugar
1 egg
60ml single cream
TO SERVE
strawberries, hulled
and halved
mango slices
pulp of 1 passion fruit - Preheat the oven to 160°C.
Grease two 10 x 4cm spring
form moulds. - Put the biscuits in a
blender and swirl until the
mixture resembles fine
breadcrumbs; add the melted
butter and blend again. - Divide the mixture
between the moulds, pressing
down well. Refrigerate it
while you make the topping. - Bring a pot of water to
the boil and turn it down to
simmer. Melt the chocolate
in a bowl over the pot; the
bowl should not touch the
water. When the chocolate is
melted, set it aside to cool. - Clean the blender, add
the cooled chocolate, cream
cheese, sugar, egg and cream
and mix together until
smooth. Spread the filling
over the biscuit bases. - Bake for 20 minutes. Turn
off the heat and allow the
cakes to slowly cool in the
oven; refrigerate until
they’re firm. - Decorate the cakes with
strawberries, mango slices
and passion fruit pulp and
serve immediately.
Natalie Elsener
and Jason Lume