The resident chef and food stylist on SABC3’s Expresso recently launched her fi rst recipe book, Simply Delicious (Struik Lifestyle), in which her culinary career is told through her recipes
- 210g cake flour
- 5ml salt
- 90g cold butter, diced
- 2 large eggs
- 100g plain goats’-milk
- 300g baby marrows
- 3 large eggs
- 250ml cream
- 30ml fresh thyme,
- finely chopped
- salt and freshly ground
- pepper, to taste
- To make the pastry, sift the flour and salt into a bowl, then rub in the butter using your fingertips until the mixture resembles breadcrumbs. Whisk the eggs, then add them, a little at a time, to the flour mixture while mixing with a fork. Add only enough egg to form a soft dough.
- Wrap the dough in clingfilm and chill in the fridge for 30 minutes.
- Preheat oven to 180°C. Roll out dough on a floured surface and use it to line the bottom and sides of a loose-bottomed round tin or pie dish.
- Dock the pastry by piercing it several times with a fork. Line it with baking paper and fill with dried beans or baking beads. Bake the pastry for 25 minutes, then remove the beans and paper, and continue to bake for a further 10 minutes until the pastry is cooked through and golden. Crumble the goats’-milk cheese over the cooked pastry base.
- Using a peeler, cut the baby marrows into long, thin strips and arrange these over the cheese. Whisk the eggs, cream, thyme, salt and pepper, and pour this mixture over the baby marrows.
- Bake at 180°C for about 25 minutes or until the egg custard has just set. Leave to cool to room temperature before slicing and serving.