I cannot believe that it has been a week since I have last posted on my blog. I have been soooo busy but I have been enjoying every single moment of it.
BG turned 20, last weekend!!
Of course I cooked all her favourite food and made some cupcakes for her to take back to Res for her friends.
Mains were beef fillet, cooked like I have done for the last hundred years….:) ! It is one of my families favourites, but with the price of beef fillet at the moment I only make it on VERY special occasions!
For dessert I made Apple tart with caramel sauce. It is BG’s favourite tart… !! Well mostly! Sometimes it is milktart!
I always thought everyone knew this apple tart with caramel sauce recipe, but in March, my BIL and SIL from Mpumalanga attended a conference at Spier and stayed at Spier. They came to visit us and my SIL told me that they were served the most delicious malva pudding containing apples at Spier one afternoon for dessert. I immediately realized that it was this apple tart with a caramel sauce which was printed in the Huisgenoot years ago and gave her a copy of the recipe. This is one of my family’s favourites and the second time that I am posting the recipe!
For the fillet:
3 garlic cloves, peeled and sliced
salt and black pepper
15ml mustard powder
60ml olive oil
2 onions, peeled and sliced
250g button mushrooms, cleaned and sliced
60ml fresh thyme
150ml dry red wine
Pre-heat the oven to 160ºC.
Make incisions evenly over the fillet and fill with the sliced garlic pieces.
Season with salt and pepper and rub with the mustard powder and paprika.
Heat 45ml olive oil and the butter in a frying pan and brown the fillet all over.
Place the fillet into an oven casserole.
Add the remaining 15ml olive oil to the same frying pan and brown the onions on low heat.
Add the mushrooms and thyme and cook until soft and fragrant for about 5 minutes.
Remove from the heat and add the sugar and the red wine. Pour the red wine mixture over the fillet, cover and cook for approximately 90 minutes in the pre-heated oven. (the cooking time will vary in accordance with your taste – cook less for rare or more for well done).
Remove from the oven and rest for 10 minutes. In the mean time pour the sauce into a saucepan and cook until reduced.
Add the cream and serve on the side with the fillet.
Serve the fillet with baked potatoes, steamed vegetables and a salad.
For the Apple tart with Caramel sauce:
200g (250ml) sugar
37,5ml butter at room temperature
3 extra large eggs
140g (250m) self-raising flour
2ml baking powder
I tin (385g) tart apples
Preheat the oven to 180ºc and grease an oven proofed tart dish.
Beat the sugar and the butter together.
Add the eggs one by one and beat well after every addition.
Sift the dry ingredients together.
Mix dry ingredients with the milk into the butter mixture.
Add the tart apples and mix well and pour into the ovenproof greased dish.
Bake for 30 to 40 minutes, until cooked.
Caramel Sauce Ingredients
1 tin (410g) Ideal milk
200g (250ml) Sugar
5ml caramel essence
Mix all the ingredients together in a pot.
Boil for 3 minutes, stirring continuously.
Pour over hot tart, when removed from oven.