280g flour 10ml baking powder 2,5ml salt 2,5ml garlic flakes 60ml chives, chopped 100g butter, cubed 1 egg 62ml cream 62ml yoghurt 50g cheese, grated egg wash: one egg yolk whisked with 15ml water
Preheat your oven to 180℃ and line a baking sheet with baking paper. Sift the flour, baking powder and salt into a mixing bowl. Add the garlic flakes and chives and mix through. Add the cubed butter and rub it into the dry ingredients with your fingertips. Add the egg, cream, yoghurt and cheese to another bowl and mix to combine. Add this mixture to the flour mixture and mix with a pallet knife until combined. Lightly dust a work surface with flour and roll the dough out to a 3-4cm thickness. Press the scones out with a 6cm biscuit cutter and place them on the prepared baking sheet. Brush the tops with egg wash and bake in the oven for 15 minutes. Serve immediately.
Preheat your oven to 180℃ and spray an oven tray/sheet pan with cooking spray. Add the sugar, flour and marshmallow to a large mixing bowl. Add the butter, oil, cocoa powder and Coca Cola to a saucepan and bring to a boil. Pour the hot mixture onto the marshmallow mixture and stir until well blended – some of the marshmallow will melt, but not all of it. Pour the buttermilk into a small bowl and dissolve the baking powder in it. Add to the rest of the mixture and mix through. Now add the eggs and vanilla and give the mixture a last stir. Pour the batter in to the prepared oven tray and bake for 45 minutes.
For the frosting: Sift the icing sugar in to a mixing bowl. Add the butter, cocoa powder and Coca Cola to a saucepan and bring to a boil. Pour the hot liquids on to the icing sugar and blend well. Add the vanilla and nuts, stir through and spread onto the cake as soon as it comes out of the oven. Set aside and allow the cake to cool before serving.
2 onions, roughly chopped 1 carrot, cut into small chunks 2 cloves of garlic, minced 4 Portobello mushrooms 120g shitake mushrooms 200g mixed mushrooms 6 sprigs of thyme 150ml red wine 200ml vegetable stock 2 bay leaves 15ml tomato purée 15ml cornflour
Place a saucepan on medium-high heat, add a splash of vegetable oil and the onion and cook for 5 minutes. Add the carrot and cook for another 5 minutes. Add the garlic and cook for another minute. Now add the mushrooms and thyme and cook for another 7 minutes. Pour in the wine and cook for 2-3 minutes. Stir in the stock, bay leaves and tomato purée. Turn the heat down and sift the cornflour over the mixture. Stir and cook for another 2-3 minutes until the sauce has thickened. Season with salt and pepper. Serve the mushroom bourguignon on mashed potato.
For the filling: Add the corn flour to a large mixing bowl and pour in 50ml milk. Add the egg yolks and 50g sugar and whisk together. Set aside. Pour the 450ml milk and 50g sugar into a small saucepan set over medium-high heat. Stir until the sugar has dissolved. Bring the mixture to just before boiling point and take off the heat. Drizzle the warm milk mixture into the egg mixture while whisking continuously. Pour the mixture back into the saucepan and place it over medium-high heat. Stir until very thick and then cook for 30 seconds. Remove from the heat, add the vanilla and stir through. Pour the custard onto a dinner plate and cover with plastic wrap. Push the wrap directly onto the surface of the custard. Allow to cool to room temperature.
Your should make TWO batches of filling, separately.
For the cake: Preheat your oven to 180℃ and spray two loose-bottom cake tins and line the base and sides with baking paper. Add the flour, baking powder and salt to a bowl and whisk to mix. Add the eggs to the bowl of a stand mixer fitted with the whisk attachment and beat on high speed for 30 seconds. Slowly pour in the sugar while the mixer is running. Now beat on high speed until the mixture is three times its original volume – about 7 minutes or so. Scatter a third of the flour on the surface and mix on the lowest speed. Add another third, mix and then the remaining flour and mix again. Add the butter and milk to a saucepan set over medium heat. Stir until the butter has melted and the mixture is warm when you put your finger in it. NB: YOU WANT THE BUTTER TO MELT, YOU DONT WANT TO BOIL THE MILK! Pour the milk mixture into a large mixing bowl. Add the vanilla and vegetable oil and whisk through with a hand whisk. Add about 250ml of the egg and flour mixture and vigorously whisk to combine. The batter must be smooth. Turn the mixer on to a low speed and very slowly, pour in the milk. Scrape down the sides and the base of the bowl. Beat on low speed for 20 seconds. Divide the batter between the two prepared cake tins. Lift each tin 5cm from the work surface and then drop it – repeat a few times to knock out the large air bubbles. Place the cake tins in the oven and bake for 30 minutes. Remove from the oven and cool in the tins for 15 minutes before turning the cakes out on cooling racks and removing the baking paper. Leave to cool completely.
Assembling the cake: Slice the cake horizontally so that you have 4 cake discs. Spread the custard evenly on to each cake layer and stack them on a serving platter. Roast the flaked almonds in a dry pan, allow to cool and scatter over the cake to serve.
250 – 300g broccoli 150g mature cheddar cheese, grated 150g smoked bacon, cubed 375ml self-raising flour 5ml salt 250ml milk 1 egg, beaten with a fork vegetable oil for frying
Cut the broccoli into small florets, place them in a colander over a saucepan of simmering water and steam them, with a lid on until cooked. Dry the broccoli as much as you can, place in a bowl and season with salt and black pepper. Set aside. Cook the bacon until done and chop into small pieces. Set aside. Add the flour and salt to a mixing bowl. Add the milk and eggs to a jug and whisk together. Gradually add the milk mixture to the flour in between whisking. Keep going until you have a smooth batter. Add the broccoli, bacon and cheese to the batter and stir through. Pour enough oil into a saucepan to come 5cm high and heat it up. Dip two tablespoons in the oil, scoop up some of the broccoli batter and slip into the oil. Fry for 3 minutes, flip over and fry another 2 minutes or until golden. Serve the fritters warm.
125ml warm/tepid water 2,5ml sugar 15ml instant yeast 4 x 250ml flour 60ml sugar 2 eggs, beaten together 500ml milk, warm/tepid 5ml salt 125ml raisins vegetable oil for frying icing sugar for dusting
Add the warm water and sugar to a bowl and stir to dissolve the sugar. Sprinkle the yeast over and stir again. Leave to stand for 10 – 15 minutes. Add the flour and 60ml sugar to a very large bowl. Add the eggs and yeast mixture and whisk together. Now pour in the warm milk a little at a time, in between whisking. Keep adding milk and whisking until you have a smooth batter. Cover the batter with a damp tea towel and set aside to rest for 1 hour 30 minutes. Sprinkle the salt and raisins over the batter and fold it through with a spatula. Cover the bowl again and rest for another hour. Heat your oil in a saucepan – about 5cm deep. Dip two tablespoons in the oil, shape a dough ball and slip it into the oil. Fry for 2-3 minutes, turning as they cook. Do this in batches so that you don’t crowd the saucepan. Dust the warm doughnuts with icing sugar and serve warm.
Preheat your oven to 180℃. Place the bread on a wooden board and place a wooden spoon on either side of it, in its length. Slice the bread on the diagonal, into 1,5cm thick slices WITHOUT slicing through – the wooden spoons should prevent this. Now turn the bread and slice again so that you are left with squares that are attached at the bottom. Place the sliced bread on a large piece of aluminium foil and then onto a baking sheet. Set aside. Add the cheese spread, butter and garlic to a small saucepan and set it over a medium-low heat. Stir every now and then until the mixture has melted and is amalgamated. Remove from the heat and stir in the parsley. Spoon generous amounts of the cheese mixture in between the sliced bread. Push the biltong slices between the bread squares and cover with the aluminium foil. Bake in the oven for 30 minutes. Serve immediately as a casual starter.
This is one of my top 5 favourite all-time eats!! It is so easy and quick to make and utterly, heavenly delicious! The recipe makes 2 dumplings each for 4 people.
Syrup: 125ml golden syrup 190ml brown sugar 40g butter, diced 450ml water
Dumplings: 375ml self-raising flour a pinch of salt 30g butter 1 egg 100ml milk 30ml golden syrup
For the syrup: Add the syrup, sugar, butter and water to a large saucepan and bring to a boil. Reduce the heat, give the mixture a stir and leave on a low simmer while you make the dumplings.
For the dumplings: Add the flour and salt to a mixing bowl and stir to mix. Add the butter and rub it in with your fingertips until the butter is as evenly distributed as possible. Add the egg, milk and golden syrup to a bowl and whisk to combine. Pour the mixture into the flour and stir until just combined – do not overmix! Drop heaped tablespoons of the batter into the simmering syrup and cover with a lid. Simmer for 7-8 minutes, turn the dumplings over and cook with the lid on for another 5 minutes. Serve the dumplings with cream, ice cream or as is.
1 onion, chopped 2 cloves of garlic, minced 500g prawns, cleaned 375ml mashed potato 125ml grated cheddar cheese 2 eggs about 500ml panko breadcrumbs vegetable oil to fry
Place a saucepan over medium-high heat, add a splash of cooking oil and the onion and cook until soft. Add the garlic and stir-fry for one minute. Add the prawns and cook until pink – about 3 minutes. Spoon the mixture into a food processor and pulse until roughly chopped. Add the mashed potato and cheddar and pulse until the mixture is evenly incorporated. Season with salt. Beat the eggs together in a shallow bowl. Add the breadcrumbs to another shallow bowl. Scoop 30ml of the prawn mixture into you hands and shape it into a log. Dit into the egg and then roll to cover in the breadcrumbs. Refrigerate the shaped croquettes for a minimum of 30 minutes. Heat the vegetable oil and fry in batches for 3-4 minutes. Serve warm with a tartar sauce on the side.
1 onion, finely chopped 2 cloves of garlic, minced 100g mature cheddar, grated 15ml salt 120g maize meal 30g butter 200g panko breadcrumbs 1 egg vegetable oil for frying cooked boerewors, sliced into 3 cm lengths
Place a frying pan on medium-high heat, add a splash of oil and cook the onion and garlic until soft. Set aside. Pour 750ml water into a saucepan and add the salt. Wait for the water to come to a boil. Add the maize meal slowly while whisking. Keep whisking until smooth. Turn down the heat and cook until you have a stiff consistency. Add the onion, garlic, grated cheddar and butter to the pap and stir through. Cover with a lid and set aside to cool. Add the breadcrumbs to a shallow dish. Add the egg to another shallow dish and beat. Scoop 15ml of the pap mixture into your hands and roll it into a ball. Keep going until you have no pap mixture left. Roll each ball in the breadcrumbs, then dip into the egg and roll in the breadcrumbs again. Heat the vegetable oil and fry the pap balls until golden. Skewer a pap ball, then a piece of boerewors and another pap ball onto a wooden cocktail skewer. Serve the pap and wors skewers with a chakalaka sauce on the side.
My Whisk and I 