Dec 2019/ Jan 2020 - JHB West

Big brown mushrooms stuffed
with artichokes
You’ll need: 6 large brown mushrooms; 2 large
shallots, sliced; 4 cloves garlic, finely diced;
200g baby spinach; 125ml crème fraîche; 1
x 400g tin Staffords artichoke hearts; 500ml
cooked wild rice; olive oil; salt; freshly ground
black pepper; pinch of cayenne pepper; 18
balls bocconcini mozzarella
To make: Preheat oven to 180˚C. Line a baking
sheet with baking paper. Remove core from
mushrooms and place mushrooms on
baking sheet.
Sauté shallots in a drizzle of olive oil until soft.
Add garlic and cook until fragrant. Add baby
spinach and cook until wilted. Add crème
fraîche and stir well. Drain artichoke hearts and
slice into chunks. Add artichokes to the pan
and season well with salt, pepper and cayenne
pepper. Stir through the wild rice and remove
from heat.
Fill each mushroom with a few generous
spoonfuls of the filling. Top each mushroom
with 3 torn bocconcini balls.
Bake in the oven for 20–25 minutes until
the cheese is melted and golden and the
mushrooms are cooked through.
Chocolate raspberry tart
You’ll need: Chocolate pastry – 170g cake flour; 50g icing sugar;
60ml cocoa powder; 2ml salt; 100g cold butter, cubed; 1 egg
yolk; 60ml water. Filling – 200g raspberries; 500ml cream; 60g
castor sugar; 100g Staffords milk choc discs; 150g Staffords dark
choc discs; 5ml Staffords vanilla extract with seeds; 3 eggs, lightly
whisked; 10ml cocoa powder, for dusting
To make: For the chocolate pastry, sift the flour, cocoa powder and
icing sugar into a mixing bowl and add salt. Add cold butter and
work into the flour, using your fingertips, until mixture resembles
breadcrumbs. Beat egg yolk with water, add to the flour mixture
and mix until dough comes together. Turn out onto a lightly
floured surface and knead briefly until smooth. Wrap in clingfilm
and place in the fridge for 20 minutes. Then roll the pastry out on
a lightly flour-dusted surface and line a 25cm loose-bottomed tart
tin. Chill in the fridge for 20 minutes. Preheat oven to 190°C. Blind
bake the pastry case for 12–15 minutes. Remove from oven and
allow to cool.
To make the filling, reduce the oven temperature to 160°C. Reserve
a third of the raspberries for decoration and use remainder to line
the baked tart case. Place the cream and sugar in a pan and gently
bring to the boil. Stir until sugar dissolves, then remove from heat,
add milk choc discs, dark choc discs and vanilla extract with seeds
and stir until smooth. Allow to cool for five minutes, then stir in the
eggs. Transfer the tart case to a baking sheet and pour chocolate
filling over raspberries. Bake the tart for 25 to 35 minutes, or until
the filling is cooked but still slightly wobbly in the middle. Allow
to cool at room temperature until set. Decorate with remaining
raspberries and a dusting of cocoa powder round the edges.
For more holiday recipes, visit
getitmagazine.co.za/joburg-west
Festive cooking – gosh, any cooking – is easier (and tastier) when you use the condiments, baking and specialty products
from the Staffords range. From baking to braaiing, going fancy or keeping it simple, there’s a Staffords product that will
add a little extra punch. You’ll find them at your local supermarket.
28 Get It Joburg West DEC/JAN 2019 - 2020