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LeSi Restaurant - Tuscan Dining
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Who remembers pampoen koekies? Give this recipe a try and fall in love with these delicious morsels all over again. #‎RecipeOfTheDay‬

INGREDIENTS

FOR THE FRITTERS
1 cup pumpkin, cooked and pureed
1 cup flour
2 teaspoon baking powder
2 tablespoon caster sugar
1 egg
¼ cup milk
pinch of salt
oil, for deep frying

FOR THE CARAMEL SAUCE
¾ cup sugar
1 cup cream
1 teaspoon vanilla extract
3 tbsp butter
½ cup golden syrup
1 teaspoon sea salt flakes

DIRECTIONS

FOR THE FRITTERS
Combine all the ingredients and mix until you have a smooth batter.
Heat the oil in a medium saucepan and fry spoonfuls of the batter until golden brown and cooked throughout, approximately 2-3 minutes.
Remove from the oil and allow to drain on kitchen paper.
Continue until all the fritters are cooked.

FOR THE CARAMEL SAUCE
Combine all the ingredients in a medium saucepan and allow to cook over a medium heat for 10-15 minutes until the sauce is thick and glossy.
Pour the syrup over the fritters and serve.
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Want to know how to make a Pumpkin Spice Latte at home? Here it is… #‎RecipeOfTheDay‬ ‪#‎DrinkOfTheDay‬ ‪#‎BottomsUp‬

INGREDIENTS
2 tablespoons pumpkin
1/2 teaspoon pumpkin pie spice, plus more to garnish
Freshly ground black pepper
2 tablespoons sugar
2 tablespoons pure vanilla extract
2 cups whole milk
1 to 2 shots espresso, about 1/4 cup
1/4 cup heavy cream, whipped until firm peaks form

DIRECTIONS
Heat the pumpkin and spices: In a small saucepan over medium heat, cook the pumpkin with the pumpkin pie spice and a generous helping of black pepper for 2 minutes or until it's hot and smells cooked. Stir constantly.

Stir in the sugar: Add the sugar and stir until the mixture looks like a bubbly thick syrup.

Warm the milk: Whisk in the milk and vanilla extract. Warm gently over medium heat, watching carefully to make sure it doesn't boil over.

Blend the milk: Carefully process the milk mixture with a hand blender or in a traditional blender until frothy and blended.

Mix the drinks: Make the espresso or coffee and divide between two mugs and add the frothed milk. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg if desired.
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The ‪#‎RecipeOfTheDay‬ is a classic… Pumpkin soup. You can't go wrong with this silky textured soup, sprinkled with crunchy croutons and seeds.

INGREDIENTS
4 tbsp olive oil
2 onions, finely chopped
1kg pumpkins or squash, peeled, deseeded and chopped into chunks
700ml vegetable/chicken stock
142ml double cream
4 slices wholemeal seeded bread
handful of pumpkin seeds

DIRECTIONS
Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured. Add 1kg peeled, deseeded and chopped pumpkin or squash to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden. Pour 700ml vegetable/chicken stock into the pan, then season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft. Pour the 142ml pot of double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can now push the soup through a fine sieve into another pan.

While the soup is cooking, slice the crusts from 4 slices of wholemeal seed bread, then cut the bread into small croutons. Heat the remaining 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp. Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container. Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil.
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If you love pampoen koekies (recipe coming later this month), you’ll also love their big brother, the mighty “pampoentert”. It's very, very simple to whip up, and your friends will definitely come back for more. All hail the “pampoentert”! ‪#‎RecipeOfTheDay‬ ‪#‎NomNomNom‬

INGREDIENTS
2 eggs
1 cup cream
1/2 cup sugar
1 teaspoon salt
1 cup flour
2 teaspoons baking powder
3 cups cooked pumpkin or butternut, finely mashed

DIRECTIONS
Preheat oven to 180°C.
Grease a heat proof dish, approximately 23 cm in diameter and 5-7 cm deep.
In a food processor, mix eggs and cream well.
Add sugar and salt and mix well.
Add flour and baking powder and mix well.
Lastly, add cooked pumpkin (warm or cooled, doesn’t matter) and process quickly until mixed well.
Pour into greased dish and bake for 1 hour.
Leave to set and cool for 15 minutes before serving.
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Last chance to book for the #CraftBeer & Food Pairing with Draymans Distillery! Limited seats available! 012 348 8820
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Made your dinner reservation yet? 012 348 8820 It's a date! #DateNight Date Night Ideas SA I Love Pretoria
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Had a rough week? Come over and try some of the new wines we recently added to the list. #ItsTheWeekend
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Don't you agree ladies? #WineWednesday #WineLife
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Those whites, reds & rosés get all the attention, but orange wines are having a moment. http://buff.ly/1LgSDhX
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Don't forget to follow us on #Pinterest. Our page is overflowing with great content! ~ https://www.pinterest.com/LeSiRestaurant/
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