Botanical cuisine is the food scene’s new kid on the block. At Restaurant Mosaic in Gauteng’s Crocodile River Valley, masterchef and food artist supreme Chantel Dartnall is leading the charge
Words Julia Lloyd Pictures Elmarie Knapton
Here we offer you a taste of our April feature on Mosaic: their recipe for pear and cranberry loaf.
- 1½ cups all-purpose flour
- ¾ cup sugar
- 1tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp chopped rosemary
- 1 large egg
- ¼ cup vegetable oil
- pinch vanilla powder (or 1 tsp vanilla extract)
- 1 tsp grated lemon zest
- 1 tbsp fresh lemon juice
- ½ cup grated, peeled ripe pears
- ½ cups chopped dried pears
- ¾ cup dried cranberries
Grease a flat baking tray. In a small bowl, mix together the flour, sugar, baking soda, salt, cinnamon, rosemary and nutmeg, and set aside. In a large bowl, whisk together egg, oil, vanilla, lemon zest, lemon juice and pears. Add the flour mixture to the wet mixture and fold ingredients together; just before they’re fully combined, add the cranberries and gently fold until all the dry ingredients are moistened.
Shape your dough into a long loaf and bake in the oven at 180°C until a toothpick inserted into the centre comes out clean, about 50-55 minutes. Let cool in the pan on a rack for 5-10 minutes before removing to cool completely on a rack. Delicious with a cheeseboard.
Wine suggestion: Soetkaroo Cape Ruby Touriga Nacional 2010 and Niepoort 10 Year Tawny Port
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