Greek Milk Tart

Milk Tart 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 […]

Malva pudding with smoked nut and lemon crumble

Serves: 2 Prep Time: 15 minutes Cook Time: 30 minutes Accessories: Silicone BBQ Mitt , Pecan wood chipsMiniMax EGG and convEGGtor Ingredients: Pudding: ¾ cups of flour 1 teaspoon baking powder 2 tablespoons brown sugar ½ teaspoon baking soda ½ teaspoon ground cardamom Pinch of salt 1 large egg 1 ½ tablespoons smooth apricot jam 1 tablespoon melted butter ⅓ cup of […]

Big Green Egg baked Pear Soufflé with Muscovado Cream

Recipe courtesy of Andrew Draper and baked at a recent EGGcademy cooking class.  Ingredients: 350g tinned pears (drained of syrup) 50g sugar 2 tsp cornflour 30ml brandy 3 egg whites 50g castor sugar Method: Set the EGG for indirect baking with the convEGGtor in place (legs up position with the grid and baking stone on top). Allow it […]

Port baked Camembert with apple, walnuts and honey

Recipe courtesy of Bertus Basson as prepared at a recent EGGcademy Cooking Class.  Ingredients: 120g Camembert per person 200g toasted walnuts 150g honey Dash of port 1/2 apple per person thinly sliced Grissini / your favourite bread Method:  Lay out the Camembert in the pan. Insider’s tip: Set the EGG for indirect cooking with the convEGGtor in […]

Butterscotch baked apple

Makes 4 treats. Ingredients: 100g Butterscotch sweets 4 sheets of puff pastry (10cm x 10cm) 1 Egg 2 Large apples Flour, for dusting Ice cream Method: Set four butterscotch sweets aside and finely grind the remainder in a food processor. Roll out the thawed puff pastry onto a floured work surface. Beat the egg and brush […]