Line a spring-form baking tin with the crumbled biscuits to form a base.
Combine the castor sugar, corn flour and cream cheese in a mixing bowl.
Mix in the eggs and vanilla essence and slowly add the cream.
Pour the mixture into the tin and bake at 180C for 45 – 50 min until golden on top.

Allow to cool completely before removing spring form ring.

If a fruit topping is added, only remove the ring after cooling in the fridge for 2 – 3 hrs.

Mosbolletjies (Afrikaans word for ‘must buns’) are a delicious, traditional baked treat from South Africa. The name refers to the key ingredient – grape must. Must is grape juice that has just started to ferment. It is refreshing as a well chilled drink (not too much though or your tummy will feel it!) and the fermentation yeasts add a zip to the dough.

The Goatshed bakery at Fairview produces mosbolletjies throughout the harvest, using the fresh mos direct from the cellar.

To start – you need to get your hands on some fresh mos which is at round 15 to 20 balling. Ask you local wine cellar nicely!

First stage:
300 g mos
Teaspoon of fresh yeast, diluted in the mos
60 g cake flour mixed into the mos.

Let this mixture ferment for two-and-a-half hours, until nice and frothy.

Second stage:
800 g cake flour
280 g mos
All of mos mixture
2 eggs, beaten
60 g melted butter
60 g sugar
Teaspoon of caraway seeds

Mix the above ingredients for 5 minutes, then add:
2 teaspoons of salt
80 g raisins

Mix at a medium speed for a further 8 minutes.

Place in a plastic container in the fridge and allow to prove overnight.

Third stage:
The next morning, shape as you would like, place on a baking tray and allow the dough to warm up to room temperature.
Brush the buns with a mixture of egg and milk to give them  golden colour as they bake.
Then bake at 180C for approximately 25 minutes.

Enjoy them while they’re still warm!

SOUR STARTER
300g    lukewarm water
100g    raisins
Cover with cling film and leave at room temperature for 3-4 days
Remove the raisins and mix in 100g wheat bread flour
Wrap with cling film and leave at room temperature for 24 hours
Add 200g water and 100g wheat flour
Wrap with cling film and leave at room temperature for 24 hours
Your starter is now ready to use.

WHEAT SOUR (Day 1)
200g    Sour starter
200g    Water
100g    Bread flour

Method:
1.    Combine ingredients in a bowl
2.    Cover with cling wrap
3.    Leave at room temperature for 10 to 15 hours

FAIRVIEW GOATSHED CIABATTA (Day 2 and 3)
500g    Cold water
800g    Bread flour
250g    Wheat sour (put the left over back in the jar for the next time!)
25g    Salt
10g    Yeast

Method:
1.    Combine to an elastic dough (approximately 6 – 8 minutes of mixing)
2.    Refrigerate overnight (10 – 18 hours)
3.    Remove from the fridge and divide into two pieces
4.    Stretch it out into ciabatta shape
5.    Allow dough to proof for 2 hours at approximately 20 degrees Celsius
6.    Preheat oven to 250 degrees
7.    Place loaves in the oven. Pour a little water onto the bottom of the oven to create some steam, close the door and reduce temperature to 210 degrees.
8.    Bake for 20 minutes, until the loaves start to get some colour.
9.    Open the door and let the steam out of the oven.
10.    Bake for a further 10 to 20 minutes until the bread is dark and has a good crust
11.    Enjoy!

Ingredients

Large cucumber, cut into chunky quarters
Sliced red onions
Quartered ripe tomatoes
Black olives, with pips removed
Fresh basil and flat-leaf parsley
Fairview Feta, thinly sliced

Method

Simply combine the ingredients, except the feta, in a large bowl and drizzle with olive oil. Toss together and transfer to a serving salad bowl, or plate. Top generously with the sliced feta.

Serve with fresh panini or olive oil rubbed bruschetta and a glass of well-chilled Fairview Darling Chenin Blanc.