If you’ve never heard of a “Gulab Jamun”, imagine a sweet Indian milk doughnut made with condensed milk and semolina with a hint of cardamom, dunked into rose scented syrup and then coated in coconut. Ingredients Doughnut 150ml condensed milk 2 tbs butter or ghee …
Endearingly known as “pampoen koekies” in South Africa, these fritters combine pumpkin in a sweet batter, fried until airy and cloud-like then covered in a rich salted caramel sauce. Ingredients Fritters 1 cup pumpkin puree 1 cup self-raising flour 1/4 cup brown sugar 1/2 tsp …
Preheat the oven to 170°C.
Butter and line a large baking tin with baking parchment.
In a saucepan, over low heat, combine the milk, milk powder and butter. Gently heat together until warm.
In a large mixing bowl, cream the eggs and sugar until pale and frothy with an electric whisk.
Sift in half the flour and salt and fold in. Alternate with the milk mixture until all the flour and milk has been incorporated.
Pour into the baking tin and bake for 30 minutes until completely cooked through.
Turn out and decorate but buttercream, whipped cream or pour over custard.
Inspired by the buttery french apple tart, this apple cake has hints of cinnamon and nutmeg that balances the sweetness of the apples. Process Preheat the oven to 170°C. Butter and line a baking tin with baking paper/parchment. In a large mixing bowl, cream the …
The South African version of an Indian meat dish that matures with flavour the longer the meat is marinated and then roasted in a ‘tandoor’ – a traditional clay oven. In South Africa, the alternative to a clay oven in most homes is a ‘braai’ …
Kimchi is a fermented Korean condiment that is salty, spicy, sour & sweet at the same time. Known for being good for your gut biome and boosting your immune system, Kimchi brings both flavour and health benefits to any meal you prepare.
This small batch recipe is forgiving, giving you alternatives to specialist ingredients used in traditional Kimchi recipes. I’ve tossed Kimchi into fried rice, on burgers and even scrambled eggs. It’s a great way to pack in flavour.
Makes 1 litre bottle of Kimchi.
Soak the napa cabbage in a litre of water with 1/4 cup salt for 90 minutes.
Once soaked, rinse thoroughly with cold water.
In a blender, whizz up the pear, garlic, ginger, chilli paste, chilli flakes, salt, soya sauce or fish sauce or shrimp paste or miso paste, salt and sugar.
You may want to put on some food-grade gloves to protect your hands for the next step.
In a large mixing bowl, toss in the cabbage, carrots, white onion, fennel, spring onions and season with the spicy blended paste. Gently massage the paste into the vegetables.
Pack the Kimchi into a glass bottle, ensuring that the vegetables are submerged into the brine.
Leave the bottle of Kimchi to ferment for 5-7 days on a kitchen counter. Make sure to place the bottle on a tray to catch any liquids that may seep out from the bottle during the fermentation process.
Check the Kimchi daily and if there are any air bubbles, gently push down the vegetables to pack them tighter to reduce the air bubbles in the bottle.
Taste the Kimchi as the flavour develops and when you feel that that the Kimchi has the depth of flavour you require, tighten the glass bottle life and store in the fridge for up to a month.
If you’re a pie lover then you would know that Maggie’s Farm, home of thee chicken pie is legendary for their pies and more. Their baked cakes, cookies, rusks and collection of preserves is impressive and worth the trip. There is a restaurant on site. …
Combine honey and butter to get a luxurious silkiness in this moist sponge, the cottage cheese cuts through the richness with enough acidity and the fruit adds a burst of sweet freshness. Perfect for any occasion ??
Top with fresh seasonal fruit and more honey ?.
Preheat the oven to 170 °C. Line and grease a baking tin.
Combine the buttermilk and honey in a small bowl and set aside.
Sift the flour, baking powder and salt and set aside.
In a mixing bowl, cream the butter and sugar until pale. Beat in an egg one at a time, whisking well after each addition.
Add the wet and dry ingredients alternatively to the buttery mixture, folding gently after each addition.
Pour into the baking pan and bake for 40 minute until slightly golden on the surface.
Once cooked, cool in the tin slightly before turning out to completely cool.
Ensure that the cottage cheese is room temperature before whipping slightly to aerate it.
To decorate the cake, spoon over dollops of whipped cottage cheese, arrange some fresh fruit and drizzle over a bit of honey.
Also known as turmeric latte, golden milk is a warm milky drink infused with turmeric, ginger and cinnamon that is both comforting and packed with antioxidants to build immunity. Serves 1 Process In a sauce pan over medium heat, bring the milk to a boil …
