Your Family - April 2017

WAYS WITH

APRIL 2017 67

FEATURE: VICKIE DE BEER ASSISTED BY JULIA VAN MAARSEVEEN PHOTOS: LEE SCHWAGELE CRPHOTOGRAPHIC.CO.ZA

cream cheese french toast

Serves 4 Takes 35 mins

4 eggs

100ml milk

10ml vanilla essence

30ml sugar

250g cream cheese

30ml icing sugar

8 thick slices white bread

60ml blackberry jam

30ml butter

1 Whisk together eggs, milk, vanilla and sugar

until combined.

2 Mix together cream cheese and icing sugar

until light and fluffy. Spread the cream

cheese mixture onto 4 of the bread slices.

Top with a dollop of jam and close the

sandwiches with remaining slices of bread.

3 Working with 1 sandwich at a time, dip into

the egg mixture until well coated.

4 Heat butter on medium-high and fry the

sandwich for 3-4 minutes on each side or

until golden brown. Repeat with the rest.

salami cream cheese bites

Serves 4 Takes 5 mins

Combine 250ml cream cheese together with handful

chopped parsley, handful chopped chives, 1 chopped

garlic clove and 1 chopped jalapeño. Season. Place a dollop

of the cream cheese mixture onto 8 slices of salami. Roll up

the salami and secure with a toothpick.

caramel cream cheese frosting

Serves 6 Takes 5 mins

Cream together 250g soft butter and 200g sifted icing

sugar until light and fluffy. Add 360g tin caramel treat,

300g cream cheese and 10ml vanilla essence. Beat until

well combined. Add the caramel cream cheese frosting to

your favourite dark chocolate cake or cupcakes.

roasted garlic cream cheese dip

Serves 6 Takes 50 mins

Preheat oven to 200°C. Wrap 1 head of garlic in foil and

roast for 30-40 minutes or until completely soft. Cool. Heat

15ml olive oil on medium-high. Fry 250g chopped streaky

bacon for 7-10 minutes or until golden brown and crispy.

Squeeze the garlic out of the skins. Combine the roasted

garlic, 250ml cream cheese, 125ml sour cream, crispy

bacon, handful chopped parsley and 2 chopped spring

onions. Season.

cream cheese crust

Serves 6 Takes 50 mins + chilling

Preheat oven to 180°C. Blitz 250g cake flour and 120g

butter until it resembles breadcrumbs. Add 100g cream

cheese and 45ml ice water. Process until it forms dough.

Wrap the pastry in cling wrap and refrigerate for

30 minutes. Roll the pastry out on a lightly floured

surface to 2mm thickness. Line a 22cm diameter tart tin

with the pastry. Prick the bottom of the pastry with a

fork, line with scrunched baking paper and fill with baking

weights. Bake for 25-30 minutes or until cooked. Add

your favourite savoury or sweet filling and bake until

golden brown.