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CHIC PICNIC Chocolate and raspberry tart A picnic is not complete without chocolate! Pastry: 1 cup (150g) cake flour + extra for dusting ¼ cup (30g) cocoa powder ½ cup (60g) icing sugar Pinch salt ½ cup (125g) chilled butter cubes 1 egg, whisked ¼ cup (60ml) ice-cold water Filling: 2 cups (500ml) cream ½ cup (100g) castor sugar 300g dark chocolate, chopped 2 eggs 1 tsp (5ml) vanilla essence 1 punnet (200g) fresh raspberries + extra punnet for serving SERVES 8 Place dry ingredinets for pastry in food processor. Add butter cubes and blitz until it has a sand-like consistency. While motor is running, add egg then water – just enough until pastry comes together. pnpfreshliving.com 44-Picnic COR 2.indd 51 Shape into a flat 10cm disc, wrap in clingfilm and chill for 10 minutes. Preheat oven to 180°C. Roll pastry out on a floured surface into a 20-23cm circle. Line a loose-bottomed tart tin with pastry. Prick base with a fork, line with baking paper and fill with beans/rice. Blind bake pastry for 12-15 minutes, remove beans and paper, and bake for another 5-8 minutes until golden. Heat cream and sugar in a pot until steaming hot, stirring to help sugar dissolve. Remove from heat, pour over chocolate and stir until chocolate is melted. Whisk in eggs and vanilla essence. Place raspberries in tart shell, pour in chocolate mixture and bake tart at 180°C for 20-25 minutes. (It should still be slightly wobbly in the middle.) Cool at room temperature, then refrigerate for at least 1 hour to set. Serve topped with extra raspberries. Passion fruit yoghurt tea loaf Perfect for beginner bakers – not much can go wrong! Add some zesty icing and you’ll win over a crowd. 2 eggs 1 cup (150g) castor sugar ¾ cup (180ml) olive oil 2 cans (115g each) granadilla pulp 1 tsp (5ml) vanilla essence ½ cup (125ml) PnP double-cream plain yoghurt 1½ cups (225g) selfraising flour Pinch salt Icing: ½ cup (125g) soft butter 1 tsp (5ml) vanilla essence 1 cup (150g) icing sugar 1 can (115g) granadilla pulp SERVES 8 Preheat oven to 180°C. Line 25 x 14cm loaf tin with baking paper. Cream eggs and sugar together using an electic mixer or food processor. Add oil in a thin stream while whisking. Mix in granadilla pulp, vanilla and yoghurt. Fold in flour and salt until well combined. Pour into lined loaf tin. Bake for 35-40 minutes, or until an inserted skewer comes out clean. Cool in the tin for 5-10 minutes, unmould and cool completely on a wire rack. Whisk butter and vanilla together until soft. Add icing sugar in 3 batches, mixing in well before adding the next. Top cake with icing and drizzle over granadilla pulp just before serving. Old-school blueberry and coconut chewy biscuit bars The perfect sweet treat for a picnic basket – if you haven’t eaten them all straight from the pan! 1½ cups (375g) butter 1½ cups (300g) brown sugar 2 eggs 2 Tbsp (30ml) milk ½ Tbsp (7ml) vanilla essence ¼ cup (25g) desiccated coconut 2½ cups (375g) self-raising flour, sifted 1 tub (100g) fresh blueberries Pinch salt MAKES 12-15 Preheat oven to 180°C. Line a 35 x 25cm baking tray with baking paper. Cream butter and sugar together in a bowl. Add eggs one at a time, incorporating each fully before adding the next. Whisk in milk and vanilla essence. Combine coconut and flour in a bowl, then add to batter, mixing well. Fold in berries and pour batter into baking tray. Bake for 40-43 minutes until a golden-brown crust forms. Cool slightly in tray, then slice into bars. Cool completely and store in an airtight container. Wait ... there’s more! Head on over to pnpfreshliving.com for more baking inspiration! Fresh Living – Spring 2021 | 51 2021/08/20 13:59

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