Ferrero & Rafaello Donuts
Process Ingredients
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Mielie pudding
Mielie or corn pudding is an interesting way to turn the humble corn into a delectable dessert with condensed milk and butter. I often steam this pudding but baking it also proves to be delicious since the edges caramelise and gives it a crunchy contrast …
Roasted Peri-Peri chicken
Peri Peri Chicken is a mouthwatering dish that boasts a rich history rooted in the culinary traditions of Mozambique. The star ingredient of this vibrant recipe is the Peri Peri chili, also known as African Bird’s Eye chili, which introduces a flavourful heat that is both intense and deeply aromatic. This chili, combined with select herbs and spices, forms the backbone of the Peri Peri sauce, a marinade that infuses the chicken with its distinctive spicy, tangy, and slightly smoky flavor profile.
The magic of Peri Peri Chicken lies not just in its fiery kick but also in its ability to bring people together over a meal that is as delicious as it is storied, reflecting the cultural melting pot of Mozambique.
Whether grilled over an open flame or baked in an oven, Peri Peri Chicken promises a culinary adventure that tantalizes the taste buds and ignites a passion for the rich, diverse flavors of African cuisine.
Process
The sauce:
- Blend the sauce ingredients in a blender or food processor until smooth.
The roast chicken:
- Wash, pat dry the chickens.
- Spatch-cock the chickens by cutting out the backbone. Place the chickens in a roasting tray and pour over the prepared peri-peri sauce. Cover the chickens and leave to marinate over-night in the fridge.
- Roast at 200°C for 90 minutes until golden brown. Turn the chickens every 30 minutes to get an even browning and baste with any extra sauce.
Serve with twice fried potato fries and a salad.
Ingredients
Peri Peri Sauce
- An assortment of red chillies
- 125 ml olive oil
- 50 ml vinegar
- 1 bulb of garlic
- a big piece of ginger
- The juice and zest of 1 lemon
- 2 tbsp chopped parsley
- 4 small shallots
- salt and pepper
- 1 tbsp paprika
- 1 tbsp oregano
Ingredients
- 2 whole chickens
- A few sprigs of fresh thyme
Equipment
- Roasting tray
- Blender or food processor
Oliebollen
Oliebollen are a traditional Dutch treat, typically enjoyed around New Year’s Eve. They are essentially deep-fried sweet dumplings, sometimes containing fruit pieces, and are often dusted with powdered sugar. Process Enjoy your homemade oliebollen! Remember, they are best when enjoyed fresh and warm. Ingredients
Blueberry smoothie bowl
Ingredients 1 cup frozen blueberries 1 frozen banana, sliced 1/2 cup Greek yogurt (or vegan alternative) 1/2 cup almond milk (or any milk of choice) 1 tablespoon honey or maple syrup (optional, for sweetness) Toppings: Sliced banana, fresh blueberries, granola, chia seeds, and a drizzle …
Chicken soup
When you’re craving a bowl of comforting hot chicken soup, this easy recipe brings the joy of flavour together in a pressure cooker in 30 minutes and yet tastes like it’s been simmering for hours. If you prefer cooking on a stove top or a slow cooker, cook for an hour an a half for best depth of flavour.
Ingredient
- 2 tbs olive oil
- 3 medium carrots, peeled and chopped
- 2 large leeks, chopped
- 6 garlic cloves
- a large piece of ginger sliced
- a few lime leaves
- 2 green chillies
- 10 peppercorns
- 10 springs fresh thyme
- 1 tbsp Italian seasoning
- 1 medium whole chicken (approx. 1.5 kg)
- 1 litre chicken stock
- 1 cup cream
Process
- If you’re using a pressure cooker, turn the setting to saute and brown the whole chicken on all sides in the oil.
- Add the veg, herbs, thyme, peppercorns, ginger, garlic and saute for 5 more minutes.
- Top with chicken stock and turn the settings to pressure cooker on high for 20 minutes.
- When the soup is finished pressure cooking and after the pressure has dissipated. Remove the chicken and shred off the meat and add back to the soup with the cream.
- Bring to a boil and then serve with some crusty bread.
Pineapple Fridge Tart
A recipe courtesy of my mother-in-law that is so easy to make but incredibly delicious. The sweetness of condensed milk and pineapple is perfectly balanced with lemon and whipped cream adds the creamy lightness that makes this tart a winner every time. Ingredients Process
Chocolate Mousse
Indulge in the luxurious taste of homemade chocolate mousse, a surprisingly simple and quick dessert to prepare. This foolproof recipe uses everyday ingredients to create a velvety, rich chocolate experience in your own kitchen.
Ingredients
- 120 grams chocolate (I usually combine both dark and milk chocolate)
- 1 ¾ cups fresh cream
- 3 egg whites
- ¼ cup sugar
Equipment
- Double-boiler
- Electric or balloon whisk
- Spatula
- Measuring cups
- Scale
- Serving bowls
Process
- Chocolate Melting: Finely chop the chocolate and melt it using a double-boiler. Let it cool slightly post-melting for optimal texture.
- Cream Whipping: Whip the fresh cream to form soft, luxurious peaks – the base of our mousse.
- Egg White Magic: Combine egg whites and sugar, whipping to soft peaks. This step infuses air, ensuring a fluffy mousse.
- Combining Chocolate and Egg Whites: Gently fold the slightly cooled melted chocolate into the egg whites, blending until just mixed. Next, incorporate the whipped cream, maintaining the light structure.
- Serving Preparation: Pour the mousse mixture into serving bowls, ready for chilling.
- Chill and Garnish: Refrigerate for 2 ½ hours until set. Garnish with extra whipped cream, fresh fruit, and grated chocolate for a stunning presentation.
This chocolate mousse recipe promises a decadent, restaurant-quality dessert made effortlessly at home. Whether for a special occasion or a sweet craving, this chocolate mousse will impress every time.
Parmesan Scones
These accidental cheese scones was so amazing and could be the best scones I’ve ever made. The Parmesan adds a little extra fat to this dough making it light and airy with a slight saltiness that offsets any sweet toppings like jam and cream. Process …