The post Chocolate Chip Cookie Brownie appeared first on Big Green Egg Africa.

Ingredients:

• 35g Corn flour
• 35g Flour
• 160g Sugar
• 3 Eggs
• 500ml Milk
• 5ml Vanilla
• 5ml Cinnamon
• 2 Cinnamon Sticks
• 200g Phyllo Pastry

Cinnamon Whipped Cream

Ingredients:

• 200ml Fresh Cream
• 3g Cinnamon powder
• 5ml Vanilla Essence
• 10g Castor Sugar

Glazed Grilled Pineapple

• 30g Pineapple
• 10g Castor Sugar
• 5g Butter
• 3g Roughly chopped Fresh Mint

Method:

1. Mix the corn flour, flour, sugar and eggs together till well combined.
2. Combine the milk, vanilla essence and cinnamon sticks together in a saucepan and heat up till scalding point.
3. Slowly temper the hot milk mixture with the egg mix and return to a very gentle heat whilst stirring constantly until thick and the flour has been fully cooked out.
4. Line the dish with buttered phyllo pastry and fill with the custard mix. Lightly dust the top with the cinnamon powder.
5. Put the cream, cinnamon powder, vanilla essence and start whisking vigorously, whilst slowly adding the sugar. Beat until soft peaks are formed.
6. Peel and cut the pineapple and Sautee in a hot pan with the sugar and butter until glazed. Sprinkle the chopped mint over and serve.

The post Greek Milk Tart appeared first on Big Green Egg Africa.

For the chocolate mash:

• 1cup Cold mashed potato
• 2cups Dark chocolate chips (85%)
• 10ml Coconut oil
• 10ml Vanilla extract

For the cake:

• 1cup Castor sugar
• 100g Butter
• 125ml Sunflower Oil
• 2 Large eggs
• 1cup of Cake flour
• 5ml Baking powder
• 1cup Coconut
• 250ml Milk or coconut milk

Method:

1. Prepare the potato mash by peeling your potatoes and boiling until completely soft. Using a masher or food processor, mash the potatoes and let them cool.  Set aside for use later.
2. Pour the coconut oil and chocolate chips in a glass bowl and melt in the microwave using 30 second intervals on the maximum power level. After every 30 seconds, stir the chocolate using a spatula.  Carry on with 30 second intervals until the chocolate has melted and has a glossy appearance.  You may also melt the chocolate using a double boiler if you prefer.  Set the chocolate aside for use later.
3. Mix the cooled mashed potato into the melted chocolate mixture followed by the vanilla extract. Beat this mixture well with an electric beater to create a smooth consistency.  Set this mixture aside for use later.
4. Prepare the cake by creaming the sugar, butter & oil together until you have a creamy paste.
5. Add the eggs one at a time and beat well. The eggs are optional and you may leave them out.
6. Add the cake flour, baking powder and coconut to the mixture and beat well. Your cake mixture will be very stiff.
7. Next add the milk and mix well until the milk is incorporated before adding the mashed potato mixture. This will give your cake a mouse-like appearance.
8. Once the batter is well mixed, pour this into a prepared 20 x 10 (sprayed with baking spray) silicone Bundt pan.
9. Bake indirectly with convEGGtor in place at 175°C for 50 – 60 minutes until a skewer comes out clean.
10. Top with ganache.

The post Potato Truffle Chocolate Cake appeared first on Big Green Egg Africa.

Serves: 7 jaffles
Prep Time: 35 Min
Cook Time: 40 Min     

Milk tart filling:

• 500ml full cream milk
• 35 ml Amarula liqueur
• 1 teaspoon vanilla essence
• 2 tablespoons melted butter
• 4 tablespoons coconut sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons flour
• 1 heaped tablespoon maizina or cornflour
• Pinch of salt
• 3 egg yolks
• 3 egg whites
• Zest from one naartjie
• 1 x mosbolletjie loaf

Whipped cream:

• 250 ml cream
• Zest from one naartjie

Cinnamon Sugar for dusting:

• 50 gr castor sugar
• 1 teaspoon ground cinnamon

Method:

1. In a microwave safe bowl, combine the milk, amarula, vanilla essence, butter, coconut sugar and cinnamon – heat in the microwave for a few minutes.
2. In a smaller mixing bowl combine the flour, cornflour, salt and three egg yolks – add a little bit of milk and mix until you have a smooth paste.
3. Mix this floury paste into the warm milk mixture and whisk through.
4. Beat the egg whites until stiff, add the naartjie zest and fold into the warm milk mixture.
5. Return the bowl to the microwave and cook for another few minutes, while whisking, until the mixture has thickened. Leave to cool.
6. Fill the fire ring of the Big Green Egg with Big Green Egg All Natural Lump charcoal and light with Greenfire Eco-firelighters. Allow the coals to simmer red, before starting with the jaffles.
7. Slice the mosbolletjie loaf in thick slices and spray the jaffle iron with nonstick spray.
8. Place one slice of bread on the open jaffle iron and scoop about 1 – 2 tablespoon of milk tart filling in the centre.
9. Top with another slice of bread and carefully close the jaffle iron and place it on the hot grill.
10. Keep an eye on the jaffle iron by turning it every minute or so. Toast the jaffles on each side until brown.
11. Beat the cream until stiff and add the zest of naartjie. Dust the finished jaffles with cinnamon sugar and serve hot with whipped cream.

Recipe courtesy of Anina Meyer of Anina’s Recipes.

The post Mosbolletjie Amarula Milk Tart Jaffles appeared first on Big Green Egg Africa.

 

• 3 slabs of 70% Lindt Chocolate
• 150g butter
• 3 eggs
• 250ml castor sugar
• 50ml Espresso
• 150g flour
• 100g Apple wood chips soaked and drained
• 100g Cherry wood chips soaked and drained

Cream cheese topping:

• 250g full fat cream cheese
• 50g castor sugar
• 1 egg
• Zest of ½ orange

Additional smoked ganache:

• 2 slabs of 70% Lindt chocolate
• 100g butter
• 100g Apple wood chips soaked and drained
• 100g Cherry wood chips soaked and drained

Method:

1. Set the Big Green Egg for indirect baking (convEGGtor in place) to a temperature of 170°C.
2. Place the butter and chocolate in a bowl and smoke indirectly for roughly 15 minutes until the chocolate has melted.
3. In a separate bowl, whisk the eggs and castor sugar until thick then add the espresso.  Add the flour and lastly the melted smoked chocolate then mix well.
4. Scrape mixture into a 20 x 20 greased baking tin.
5. For the cheesecake topping, beat the cream cheese, castor sugar, egg and orange zest until smooth.
6. Top the raw brownie mixture with the cream cheese topping.  Run a knife through to create a marble effect.
7. Bake for 40 – 50 minutes.  Set aside to cool and serve.
8. Top with the extra smoked ganache to enhance the smoky flavor.

The post Chocolate Cheesecake Brownies with Smoked Ganache appeared first on Big Green Egg Africa.

Ingredients:

• 100g Butterscotch sweets
• 4 sheets of puff pastry (10cm x 10cm)
• 1 Egg
• 2 Large apples
• Flour, for dusting
• Ice cream

Method:

1. Set four butterscotch sweets aside and finely grind the remainder in a food processor.
2. Roll out the thawed puff pastry onto a floured work surface.
3. Beat the egg and brush the sides of the pastry.
4. Halve the apples widthwise so that you have 4 thick rings.
5. Place an apple ring on each slice of puff pastry with the widest part pointing up.
6. In the middle of the apple (where the core was), place one butterscotch sweet and sprinkle the finely ground butterscotch candies over the apple ring.
7. Position the puff pastry pieces with the apple rings onto the Baking Stone and bake for 15-20 minutes until golden brown.
8. Serve with ice cream.

Recipe courtesy of Big Green Egg Europe.

The post Butterscotch Baked Apple appeared first on Big Green Egg Africa.

Batter:

• ½ cup butter
• ¼ cup xylitol
• 1 tsp vanilla extract
• 4 EGGs, separated
• ¼ cup (60ml) coconut milk
• Pinch of salt
• ½ cup coconut flour
• 1 ½ tsp baking powder

Chocolate Sauce:

• 100g 85% dark chocolate
• ½ cup coconut milk
• 2 cups desiccated or flaked coconut

Method:

1. Grease and line a small 15 cm x 15 cm baking tin.
2. Prepare Big Green Egg for indirect cooking (convEGGtor placed in the “legs up” position on top of the fire ring with the stainless steel grid on top thereof) at 180°C.
3. Cream butter, xylitol and vanilla until pale and fluffy. Add egg yolks and beat well.
4. Add coconut milk, salt, coconut flour and baking powder and mix well.
5. Whisk egg whites and fold through mixture.
6. Bake for 35 – 45 minutes until an inserted skewer comes out clean. Cool on rack and cut into 12 – 16 small squares indirect baking.
7. Melt chocolate and whisk through coconut milk until smooth.
8. Dunk squares in chocolate sauce and roll in coconut.
9. Place on a rack to set and serve.

The post Banting Lamingtons appeared first on Big Green Egg Africa.

• 1 cup granulated sugar for dusting
• 1 cup unsalted butter
• ¾ cup plus 2 tablespoons bittersweet chocolate chips
• 4 large eggs and 4 large egg yolks
• 1 tsp vanilla extract
• 2 cups confectioners’ sugar
• 2/3 cup flour

Cooking Time:

Less than 10 minutes

Steps:

1. Set the EGG for indirect cooking with the convEGGtor legs down preheating to 232◦C.
2. Spray individual ramekins with cooking spray and dust the entire inside with granulated sugar. Set aside.
3. Melt butter and chocolate in a saucepan over a low heat stirring frequently. Set aside and let cool for 10 minutes.
4. Using the whisk attachment of an electric mixer, beat the eggs and egg yolks for 3 – 4 minutes until light and ribbony.
5. Add vanilla extract and confectioners’ sugar and beat for an extra minute.
6. Slowly add the melted chocolate and beat for 1 minute, then add the flour and beat until just mixed.
7. Fill each ramekin ¾ full and refrigerate (minimum 30 minutes, but can be made the day before).
8. Place ramekins onto the convEGGtor and bake for 6 – 8 minutes until slightly firm to the touch.
9. Immediately turn onto plates and serve with whipped cream.

Insider’s Tip:
Cakes should be firm, but not cooked all the way through.

The post Molten Chocolate Hot Pots appeared first on Big Green Egg Africa.

Ingredients:

• 125 g flour
• 2 eggs
• 300 ml milk
• 1 tbsp melted butter
• 500 g strawberries
• 50 g sugar
• 500 g mascarpone
• dash of fraîche de bois (Strawberry Liqueur)
• dash of vodka
• dash of crème de cassis (Blackcurrant-flavoured liqueur)
• 2 tbsp icing sugar,  extra to sprinkle
• sunflower oil
• 4 mint sprigs

Steps:

1. For the crêpe batter, sieve the flour and add a pinch of salt to a bowl. Make a hole in the middle, add the eggs and mix together with a splash of the milk. Mix the ingredients together while adding the remaining milk and the butter.
2. Remove the tops of the strawberries. Add 100 grams of strawberries to the sugar and 50 millilitres of water in a pot and heat until smooth at a medium temperature. Cut the remaining strawberries into halves. Allow the strawberry mixture to cool to room temperature and set aside in the fridge.
3. Heat the Big Green Egg with the Cast Iron Grid to 180°C and place the Cast Iron Griddle Half Moon on the grid with the smooth side facing upwards.
4. For the Romanoff, use a spatula to mix the cooled strawberry mixture, mascarpone, fraîche de bois, vodka, crème de cassis and icing sugar together. Baste the Cast Iron Griddle Half Moon with some sunflower oil and allow to heat.
5. For each of the crêpes, pour some batter on the plate and fry them until golden brown on both sides. Briefly heat the halved strawberries on the Cast Iron Griddle Half Moon and cool with a splash of crème de cassis.
6. Place a crêpe on each plate, cover with strawberries and Romanoff and close. Garnish with mint and a cloud of icing sugar.

The post Strawberries Romanoff Crêpe appeared first on Big Green Egg Africa.