the hungry expats

 It is mid-March here in Johannesburg, and Fall is rapidly creeping in. Mornings are getting cooler, leaves are starting to fall, and I am now craving food I would normally expect to find around October or November in the Northern Hemisphere. Hence this typical Southern dessert that classically adorns every table at Thanksgiving. It's all about the contrast of textures: soft creamy sweet potato, crispy crust and crunchy pecan topping.   Ingredients Pie Crust 1 1/4 cup all purpose flour 1 tsp granulated sugar 1/2 tsp salt 1/2 cup very cold unsalted butter cut in cubes 1/4-1/3 cup very cold water 1 egg (for egg wash) Sweet Potato Pie Filling 1 cup sweet potato mashed 1/4 cup salted butter melted and cooled 1 1/4 cup granulated sugar 2 large eggs beaten 2 tsp vanilla extract tsp ground cinnamon 1/8 tsp ground nutmeg Pecan Pie Topping 1 large egg room temperature and beaten 1 1/4 cup chopped pecans 1/4 cup granulated sugar 2 tbsp light brown sugar...

 Since I discovered this recipe online, it has become my new obsession: I've made twice in one week. These cookies are so soft and chewy, it is hard to stop eating them. I have another recipe here for raisin cookies using oatmeal (delicious too) but I think I favor these now.     INGREDIENTS 1 cup water 2 cups raisins 1 tablespoon rum 1 cup butter 1-3/4 cups sugar 2 large eggs 1 teaspoon vanilla extract 3-1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup chopped pecan nuts Place water, raisins and rum in a small saucepan; bring to a boil. Cook for 3 minutes; remove from the heat and let cool (do not drain). Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts and raisins. Refrigerate b...

 This apple tart is adapted from Prue Leith's recipe. The result was pretty good. I love the taste of baked apples with the crumbly crust and the almond cream (frangipane). I feel like it can be improved on somewhat. I will probably update this recipe in the future.   Pâte brisée 250g plain flour ½ tsp salt 150g unsalted butter, cubed and chilled 1 large egg, separated 2-3 tbsp ice-cold water Apple purée 600g (about 6 small) eating apples, peeled, cored and cut into 1cm pieces juice of 1 lemon 30g unsalted butter Lemon syrup 100g caster sugar juice of 1 lemon Frangipane 50g unsalted butter, softened and cubed 50g caster sugar 1 large egg 70g ground almonds 1 Tbsp rum Topping 4 large red-skinned eating apples, cored, halved, and cut into 2-3mm thin slices 15g unsalted butter, melted Apricot glaze 1/2 cup apricot jam 2 Tbsp hot water     Make the pâte brisée . Tip the flour and salt into a bowl. Rub the butter into the flour mixture with ...

 A true classic. And an all-time favorite at home. This is my go-to recipe. INGREDIENTS CRUST 250 g of all-purpose flour 150 g of unsalted butter (softened) 50 g of caster sugar 50 g of confectioner's (icing) sugar 1 egg 1/2 teaspoon of salt LEMON CURD 200 ml of freshly squeezed lemon juice (about 3 or 4 lemons) 1 tablespoon of lemon zest 150 g of caster sugar 3 large eggs 1 tablespoon of cornstarch 75 g of unsalted butter MERINGUE 150 g of egg whites (4 to 5 eggs depending on their size) 150 g of caster sugar 150 g of confectioner's sugar   DIRECTIONS Beat the egg with the sugars and salt. Add flour, kneading with your fingertips. Add the soft butter in small chunks, knead quickly and form a ball. Wrap in cling film and chill for at least 1 hour. After an hour, take the dough ball out. Spread it out using a rolling pin (it is easier if you stick the dough ball between two sheets of baking paper) and place it in pie dish/pan. Cover...

  This is a French classic traditionally made and eaten in January to celebrate the Wise Men (or Three Kings). Buttery puff pastry filled with an almond cream filling, it contains a hidden fève (usually a small ceramic figurine, but it can also be a coin or a bean). Whoever finds it get to be crowned king or queen. Of course, you can make it with store-bought puff pastry if you can your hands on good quality puff pastry dough. This recipe yields about 600 grams of puff pastry, which is enough for both top and bottom rounds. It's a bit time consuming but so rewarding! Puff pastry 5 g salt 125 ml water 250 g white bread flour (2 cups) 25 g unsalted butter, melted and cooled (2 Tbsp) 200 g unsalted butter The frangipane (almond cream filling)   Pastry cream 130 g milk 15 g sugar 10 g cornstarch 1 egg yolk 1/2 vanilla pod (or extract)   Frangipane 90 g unsalted butter, softened 80 g icing sugar 110 g almond flour 1 egg 5 g cornflour 1 teaspoon rum (optional if you don't drink...

 Traditionnally served on January 6 all over France to celebrate the Kings (aka the Wise Men), this delicious frangipane (almond filling) sandwiched between two layers of buttery puff pastry is a personal favorite. As in the famous New Orleans King Cake, the goal is to find the baby (or in this case the ceramic bean placed in the almond filling) while enjoying a delicious pastry. It was a chance for me to test this new recipe I found for puff pastry which is both easier and quicker to make. The puff pastry and the crème pâtissière (pastry cream) can be made one day in advance.   PUFF PASTRY 400 grams of all-purpose flour 300 grams of unsalted butter (divided, 100 + 200 grams) 10 grams of salt 150 grams of water 1 and a half teaspoon of white vinegar     Make the semi-rapid puff pastry by mixing the flour with 100 grams of butter cut into pieces at low speed in the stand mixer bowl using the flat beater.   Add the salt, the white vinegar and the water little by ...

MEAT FILLING 2 tablespoons extra-virgin olive oil 1 tablespoon unsalted butter   1 large purple onion, diced 2 cloves of garlic, minced 1 eggplant, diced (1/2 inch squares)  1 can of cherry tomatoes (I used 2 handfuls of fresh cherry tomatoes)  1 pound ground lamb   Salt and pepper   ½ teaspoon cinnamon   ½ teaspoon ground cumin   ⅛ teaspoon cayenne, or 1/2 teaspoon crushed red pepper   1 tablespoon sumac powder   1 ...

Unlike my piñacolada cake recipe, with a very light texture, almost crumbly, this recipe produces denser, yet moist, layers (halfway between a sponge and a pound cake). So incredible, it's become an instant favorite! CAKE 5 large egg whites   1 ½ cup unsweetened coconut milk , divided (375 ml)   1 tablespoon coconut flavoring   3 cups cake flour (340 grams)   2 ⅓ cups granulated sugar (470 grams)   4 teaspoons baking powder   ½ teaspoon salt   1 cup unsalted butter , softened to room temperature (226 grams) zest of 1 lime  OPTIONAL : 1 (8-ounce) can of crushed/sliced pineapple, drained (keep the juice), and pureed FILLING 1 1/2 (8-ounce) packs mascarpone (I used 375 grams) 2 cups heavy cream (at least 30% fat) 1/2 cup granulated sugar 2 teaspoons vanilla extract   TOPPING 1 1/2 cups coconut flakes, toasted Preheat oven to 350°F/180°C. Butter and flour three 9-inch cake pans and ...

  In the traditional French lemon pie recipe, the crust is baked empty and the lemon curd layer is spread on top. In this recipe, the lemon curd is baked in the oven. The result is a very smooth, silky lemon filling. The original recipe had a crust I wasn't very fond of, so I replaced it with the pâte sablée recipe I use for the chocolate silk pie. CRUST   1 stick unsalted butter (110 grams), melted   1/4 cup confectioner's sugar   1 teaspoon salt   1 teaspoon vanilla powder 1 1/3 cups all-purpose flour LEMON FILLING  Zest of 3 lemons 300 grams of caster sugar 450 grams of eggs (approximately 8 large eggs) 240 grams of lemon juice (it took 7 medium-size lemons for me) 240 grams of 35% fat thick cream (crème fraîche épaisse)   SWISS MERINGUE 120 grams egg whites (3 to 4 egg whites) 120 grams of caster sugar 120 grams of confectioner's sugar Preheat oven to 350°F/180°C. Make the crust. Mix melted butt...