PAMPOENKOEKIES WITH WILLOW CREEK BLOOD ORANGE, NAARTJIE AND THYME CARAMEL SAUCE

PAMPOENKOEKIES WITH WILLOW CREEK BLOOD ORANGE, NAARTJIE AND THYME CARAMEL SAUCE

In the mood for some warm #pampoenkoekies? Then you are at the right place. We have a special pampoenkoekies with naartjie caramel sauce recipe from Chef Mynhardt that guarantees warm bellies.

In the mood for some warm #pampoenkoekies? Then you are at the right place. We have a special pampoenkoekies with naartjie caramel sauce recipe from Chef Mynhardt that guarantees warm bellies.

– Chef Mynhardt

Serves: 4 – 6 people |  Prep Time:  30 minutes  |  Cooking time: 30 minutes   

Ingredients

Fritters

• 750ml Butternut, cooked, mashed and cooled
• 2 Eggs
• 500ml Self raising flour
• 15ml Baking powder
• 5ml Salt

Sauce

• 250ml Sugar
• 250ml Cream
• 750ml Full cream milk
• 100ml Butter
• 10ml Vanilla essence
• 2 Tangerines, zest and juice
• 10g Fresh thyme, leaves stripped from stalks
• 50ml Willow Creek blood orange flavoured olive oil

Instructions

Fritters

  1.  Place the cooked butternut, eggs and salt in a stand mixer and whisk until well combined.
  2. Add the flour and baking powder and mix through.
  3. Fry teaspoon fulls of batter in medium hot oil until golden brown. Pour hot sauce over before serving.

Sauce

  1.  Place the sugar, cream, milk and butter in a saucepan and heat to boiling point.
  2. Boil for 10 minutes on a low heat and add the vanilla, tangerine zest and juice, thyme leaves and olive oil.
  3. Pour over the fritters just before serving.

Mynhardt Joubert

Home Chef, Foodie, Food Stylist, Lover of Beauty