Ever Peckish

From food photography to a recipe blog and, more recently, a baked goods business, Ever Peckish is a budding foodie enterprise with lots to share. We serve up a few of their sweeter recipes here.

Behind the brand are Kurvin and Vinasha, recipe developers and food stylists based in Cape Town. Originally from the small, beautiful island of Mauritius, they met whilst studying in the Mother City which they’ve adopted as their home for the last 12 years. The pair share a passion for cooking, baking, and red wine

Architect and scientist, respectively, by day, Kurvin and Vinasha have also developed an aptitude for photography. As a result, they have turned their kitchen and photography corner into their playground. An Instagram page set them on this journey, as they explored their food heritage. A love of spice and herbs is rooted in the rich and vibrant Mauritian food scene. Additionally, the duo’s time in South Africa has deeply influenced and shaped their style of cooking. You’re encouraged to give some of their sweet-treat recipes a bash.

RASPBERRY CARDAMOM CHEESECAKE

Worthy of any celebration, this raspberry burfi cheesecake features a raspberry coulis, a cardamom cheesecake and a crunchy pistachio crumb.

Ingredients

For the raspberry coulis

75 g raspberries
2 tbsp water
1 tbsp sugar
1⁄2 tsp lemon juice (optional)
1⁄2 tsp rose essence (optional)
1⁄2 sheet gelatine (or 1⁄4 tsp agar)

For the crumb

40 g pistachios finely chopped
15 g dessicated coconut lightly toasted
2 tsp coconut oil melted

For the cheesecake

200 g cream cheese (room temperature)
160 ml whipping cream (cold)
35 g icing sugar
1 tsp lemon juice
1⁄2-1 tsp ground cardamom (1⁄2 tsp if using ground seeds or up to 1 tsp if using ground pods)

Instructions

For the raspberry coulis

1. Place the half gelatine leaf into cold water to bloom.
2. Place the raspberries, water, rose extract, lemon juice into a saucepan. Cook for 10 to 15 minutes or until the raspberries have cooked down and no longer retain their shape. The coulis should have taken on a gorgeous red colour.
3. Squeeze the gelatine leaf of the excess water and add to the hot mixture. Stir for half a minute to combine.
4. Spoon the coulis equally into the small jars and place in the fridge for a couple of hours to chill.

For the crumb

1. Combine the finely chopped pistachios, the lightly toasted desiccated coconut and the melted coconut oil in a bowl.

For the cheesecake

1. In a bowl, beat the softened cream cheese, icing sugar, lemon juice and cardamom until smooth.
2. Whisk the cold whipping cream (with an electric whisk or by hand), until soft peaks are reached.
3. Gently fold the whipped cream into the cheesecake mixture. Fold in a couple tablespoons of the whipped cream to loosen the cheesecake before adding the remaining whipped cream.

For the final assembly

1. Divide about half of the cheesecake mixture into the four jars. Gently dollop the cheesecake mixture with a spoon over the coulis or pipe with a piping bag.
2. Place half of the crumb over the cheesecake mixture.
3. Repeat with the remaining half of the cheesecake mixture and the crumb.
4. Place in the fridge to cool and set for 4 hours to overnight.
5. Decorate with a couple of fresh raspberries prior to serving.

CHEAT’S MILK TART

Milk tart with a sweet crust pastry base and a sweet and fragrant Ceylon cinnamon-infused custard.

Ingredients

For the pastry

225 g flour
35 g castor sugar
135 g cold unsalted butter (cubed) 1 large egg yolk
1 pinch salt
1⁄2-1 tbsp ice cold water

For the cinnamon custard

675 ml milk (3 cups) 2 eggs + 2 yolks
2 tbsp cornstarch
2 tbsp flour
8 tbsp sugar
1⁄2 tsp vanilla extract
1 Ceylon cinnamon stick (or regular) 2 tbsp butter

For dusting

1 tsp ground cinnamon

Instructions

For the pastry

1. Place the flour, egg yolk, salt, sugar and butter in the bowl of a food processor and pulse until the mixture resembles coarse breadcrumbs. Alternatively, rub in the butter by hand or using a pastry cutter.
2. Add the water, a few drops at a time and pulse a couple of times until the mixture starts coming together. Tip the mixture onto a clean surface and bring into a dough ball.
3. Slightly press the ball into a disc, wrap in cling film and refrigerate for at least 1 hour to overnight. Take the dough out of the fridge 10 mins prior to rolling.
4. Preheat the oven to 180°C .
5. Cut the dough into 3 pieces, if making 3 small tarts and roll each piece into a ball. Skip this step and proceed to rolling if making a large tart. Roll balls between 2 pieces of parchment into a 4 mm thick circle and gently press into tart shell case. Trim off any excess.
6. Line the tarts with a piece of crumpled baking/parchment paper. Fill with baking beans or small beans or rice.
7. Bake the small tarts with the baking beans for 12 minutes (18 minutes for large tart), remove the baking paper filled with the beans and bake for another 8 minutes, or until lightly golden brown (10 minutes for large tart).
8. Allow to cool for 10 minutes before removing the tarts from the case and let cool completely before adding the filling.

For the custard filling

1. Heat the milk with the cinnamon stick in a medium-sized saucepan until it comes to a simmer. In a large bowl whisk the eggs, egg yolks, sugar, flour and cornstarch.
2. Pour over the hot milk gradually, whisking as you pour (this step is called tempering and helps to bring up the temperature of the eggs without scrambling them).
3. Pour the custard mixture with the cinnamon stick back into the pan and cook over medium heat until thickened, whisking constantly. You will know the cream is cooked when large bubbles start to rise to the surface. Take off the heat, stir in the butter and fish out the cinnamon stick.
4. Immediately pour the custard into the tart shells and allow to cool.
5. Dust with cinnamon and enjoy!

ORANGE, PISTACHIO AND CARDAMOM COOKIES

Buttery and flavourful Orange Pistachio Cardamom Cookies, dipped in white chocolate and decorated with pistachios, candied orange and saffron.

Ingredients

For the cookie

150 g (1 cup) flour (cake or all purpose) 45 g semolina
110 g butter
65 g (1⁄3 cup) sugar
1⁄4 tsp baking powder
10 g pistachios, chopped 1⁄2 tsp ground cardamom 1⁄4 tsp orange zest

For the decor

50 g white chocolate
3 g pistachios, finely chopped
1-2 candied orange peels, chopped a few strands saffron

Instructions

For the cookie

1. Place the softened butter and sugar in a bowl.
2. In a separate bowl, mix the the rest of the cookie ingredients- sifted flour, semolina, baking powder, chopped pistachios, cardamom.
3. Whisk the butter and sugar until well combined and slightly fluffy.
4. Stir in the flour mixture and gather together into a ball. You may have to form it into a ball by hand.
5. Flatten the ball into a disc and place in cling wrap in the fridge for 30 minutes.
6. Roll out the disc between 2 pieces of wax/baking paper until it is 8-10 mm thick.
7. Cut out circles which are approximately 4-5 cm in diameter. (You can make the circles bigger or smaller as per your preference).
8. Place the circles on a baking tray lined with a silicone baking mat (use baking paper if you don’t have a mat) and bake for 16-18 minutes at 180°C until very lightly golden.
9. Remove from the oven and allow to cool on a rack.

For the decoration

1. Melt the white chocolate (according to manufacturer’s instructions). We melt white chocolate in the microwave.
   2. Dip the cooled cookies a third of the way into the melted chocolate (see note below).
   3. Sprinkle on the chopped pistachios, chopped candied orange peel and a few saffron strands.
   4. Place the cookie on a cooling rack and allow the white chocolate to completely set.

Notes

Keep the melted chocolate in a bowl placed over another bowl of hot water. This will keep the chocolate melted. Take care not to allow water into the melted chocolate.

GINGER CARAMEL PANACOTTA

Creamy, caramelly, gingery, this panna cotta is sure to impress! It is accompanied by ginger caramel, fried ginger and caramelised figs.

Ingredients

For the panna cotta

2 leaves gelatine
300 ml cream
100 ml milk
2 tbsp sugar
1 tsp vanilla extract/ scraped beans from 1/2 vanilla pod

For the ginger caramel

100 g granulated white sugar 2 tbsp butter
3 tbsp cream
pinch salt
pinch powdered sugar

For the fried ginger

3 cm piece ginger
2-4 tbsp oil, for frying
2 tbsp castor sugar

For the caramelised figs

1 tsp sugar
1 tbsp butter
4-6 fresh figs

Instructions

For the panna cotta

1. Spray 4 dariole moulds or ramekins with non-stick spray and keep aside.
2. In a small bowl, soak the gelative leaves in cold water.
3. In a saucepan, bring the milk, cream, sugar and vanilla extract to a gentle simmer.
4. Take the saucepan off the heat. Squeeze any excess water from the softened gelatine and add the leaves into the hot mixture and stir until the gelatine is completely dissolved.
5. Carefully pour the mixture into the 4 moulds/ ramekins and allow to set in the fridge for at least 5 hours to overnight.

For the ginger caramel

1. Place the sugar in a small saucepan and turn on the heat to medium.
2. Allow the sugar to melt completely. Swirl (but do not stir) the mixture around to ensure even caramelisation. Once the mixture reaches an amber colour, take the pan off the heat.
3. Tip in the butter and stir into the caramel. be cautious as the mixture will bubble vigorously.
4. Next stir in the cream, salt and ground ginger and reserve the caramel mixture.

For the fried ginger

1. Slice the ginger as finely as you can.
2. In a small pan, add a few tablespoons of vegetable oil and heat on medium. Fry the thinly sliced ginger until crispy and golden.
3. Take the ginger out of the oil, place on absorbent paper for a few minutes and gently toss in castor sugar whilst still hot.

For the caramelised figs (optional)

1. Half the fresh figs.
2. Place the sugar and butter in a non-stick saucepan on medium-high heat. Place the figs fleshy side down in the saucepan and cook for a few minutes until golden and caramelised. Remove from the heat.

For the assembly

1. Carefully slide a thin knife around the edges of the mould/ ramekins and turn over a serving saucer to unmould.
   2. Place 2 halves of caramelised figs next to the panna cotta.
   3. Drizzle over some ginger caramel (microwave for a few seconds if too thick), and sprinkle over some fried ginger.

www.everpeckish.com

Photography: Kurvin Virahsawmy
Words and production: J-P de la Chaumette