This is a deliciously refreshing drink on a hot day and easy to make at home. Serve it for your next aperitivo hour in true Italian style!
30ml Aperol
30ml gin
30ml lime juice
30ml simple syrup
60ml soda water
Add the Aperol, gin, lime juice and simple syrup to a cocktail shaker.
Add 3 ice cubes and shake the mixture for about 1 minute.
Pour the contents into a glass and top with soda water.
Garnish with edible flower ice cubes before serving.
These cupcakes are deliciously moist and has the softest of crumbs. Add to that the Chocolate Cream Cheese Frosting and you have a cupcake that adults and children will swoon over…
110g butter
60g milk chocolate, chopped
2 eggs
190ml sugar
10ml vanilla
125ml sour cream
125ml cocoa powder
190ml flour
2,5ml bicarbonate of soda
5ml baking powder
1,2ml salt
Preheat your oven to 180℃ and line a 12-hole muffin tin with paper cups.
Add the butter and chocolate to a heatproof bowl set over a saucepan with simmering water and allow the chocolate to melt.
Take the butter-chocolate from the heat, stir to amalgamate and allow to cool slightly while you get on with mixing the batter.
Add the eggs, sugar, vanilla and sour cream to the bowl of a stand mixer fitted with the paddle attachment and beat until mixed through and smooth.
Sift together the cocoa powder, flour, bicarbonate of soda, baking powder and salt in a separate mixing bowl.
Turn the mixer on low and add the cooled chocolate mixture.
Now add the flour mixture a tablespoon at a time until all the flour is incorporated into the batter.
Fill the paper cups by dividing the batter equally.
Bake the cupcakes for 18 minutes.
Take them from the oven and cool completely on a cooling rack before frosting.
Chocolate Cream Cheese Frosting
160g milk chocolate, chopped
170g butter, room temperature
110g cream cheese, room temperature
30g cocoa powder
60ml espresso coffee, room temperature
125g icing sugar, sifted
Place the chocolate in a heatproof bowl set over a saucepan of simmering water. Allow to melt completely and remove the bowl from the heat.
Add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment.
Beat on high speed until the mixture is fluffy and light.
Mix the cocoa powder and espresso together and slow pour it into the butter mixture at a low speed.
Add the icing sugar a tablespoon at a time, until all of it is incorporated.
Drizzle the melted chocolate into the bowl and beat on medium speed for one minute.
NOTE: If the frosting is too soft to work with, simply leave it at room temperature – it will firm up as it stands. DO NOT put the frosting into the refrigerator!
These pork chops are so easy to make and really delivers on taste! Serve them on noodles, rice or mashed potato.
83ml sugar
83ml apple cider vinegar
45ml pineapple juice (from the canned pineapple)
45ml tomato sauce (ketchup)
5ml Worcestershire sauce
15ml soy sauce
20ml cornstarch
125ml water
1 onion, sliced
2 cloves of garlic, minced
15ml fresh ginger, grated
half each of a red, green and yellow bell/sweet pepper, sliced
1 tin of pineapple pieces
6 pork chops
Preheat your oven to 180℃.
Add the sugar, vinegar, pineapple juice, tomato sauce, Worcestershire sauce, soy and cornstarch to a mixing bowl and stir to mix together.
Add the water, stir through and set aside.
Put a cast-iron pan (skillet) on medium heat and add a dash of vegetable oil.
Add the onion, garlic, ginger and sweet pepper and fry for 4 -5 minutes.
Add the pineapple pieces and pour the sauce into the pan with the onion mixture.
Reduce the heat and gently simmer for 5 minutes.
Warm another pan on medium-high heat and brown the chops, about 2-3 minutes per side.
Immediately place the fried pork chops in the sauce. Keep going until you have browned all the chops.
Cover the pan with the chops and the sauce and place in the oven for 25 minutes.
Scatter some sesame seeds and coriander leaves over before serving on rice, noodles or mashed potato.
These pretty flower jellies can be served as a light dessert or as a palate cleanser. The wine may be replaced with grape or any other clear juice.
6 eggs
edible flowers
10ml powdered gelatine
45ml cold water
45ml sugar
150ml very hot water
75ml white wine or clear fruit juice
Poke a hole in the bottom of the eggs and pour out the insides. Thoroughly wash the inside of the shells and wipe dry.
Push the edible flowers inside the empty shells.
Pour 45ml water into a bowl and sprinkle the gelatine on top. Set aside to bloom for 5 minutes.
Add the sugar to the gelatine and pour in the hot water. Stir the mixture until the sugar and gelatine has dissolved completely.
Set aside to cool for a few minutes and then add the white wine. Mix well and allow to cool to room temperature.
Pour the gelatine mixture into the egg shells and refrigerate until firm. (about 6 hours)
Peel the egg shell away and serve the flower jellies.
Roosterkoek is a traditional South African bread roll that is cooked on an open fire. It is smoky, slightly charred and heaven-in-a-bite when eaten slightly warm with butter. This recipe makes about 10 – 12 roosterkoeke.
1kg bread flour
15g instant yeast
15ml salt
about 700ml lukewarm water
Add the flour, yeast and salt to the bowl of a stand mixer fitted with a dough hook.
Turn the mixer on to a low speed and add just enough water to make a stiff dough.
Knead on medium speed for 5 minutes until the dough is elastic and smooth.
Lightly oil a clean mixing bowl, place the dough in it and cover with a clean tea towel.
Proof the dough for 90 minutes.
Knock the dough back and roll it to a 2cm thickness on an oiled work surface.
Cut the rolled dough into roughly 10 – 12 equal sized pieces. Place the pieces of dough about 5cm apart on an oiled baking sheet. Cover with a tea towel and set aside to rise while you get your break/outdoor fire ready.
Brush the griddle with a thin layer of vegetable oil and wait for any flair-ups/flames to die away.
Cook the Roosterkoek on a medium-warm fire for 10 minutes before turning them over for another 10 minutes cooking time.
Serve slightly warm with butter and your choice of filling.
These brownies are fudgy and chocolatey and all things fabulous and delectable! Easy to make and keeps well in a sealed container for 3 – 4 days.
125g butter, cubed
120g +120g milk chocolate
375ml brown sugar
15ml vanilla
2 eggs
250ml + 62ml flour
15ml cocoa powder
2,5ml salt
1,2ml baking powder
Preheat your oven to 180℃ and line a 20cm X 20cm X 5cm cake tin with baking paper.
Add the butter to a heatproof bowl.
Break the chocolate into pieces and add it to the butter.
Set the bowl over a saucepan with simmering water and allow to melt.
Remove the bowl from the heat and stir the mixture to amalgamate. Set aside, stirring every now and then, to cool until lukewarm.
Add the sugar and vanilla to the chocolate mixture and stir through.
Add the eggs one at a time and beat well with a hand whisk. You want a glossy, smooth mixture.
Sift the flour, cocoa powder, salt and baking powder together and add it to the chocolate mixture. Mix through.
Chop the remaining 120g milk chocolate in to chunks the size of peas.
Stir the chocolate into the brownie mixture.
Scoop the batter into the prepared baking tin and bake for 30 minutes.
Remove from the oven and cool completely before slicing it into 16 squares.
The brownies keep well in a sealed container for 3 – 4 days.
I knoooooow!!! Please try this ice cream – it is unusual but really has flavour-interest that will keep you coming back!
500ml cream
1 X 385g can of condensed milk
15ml mild curry powder
5ml ground cinnamon
15ml ground turmeric
yellow food colouring
cinnamon quills (sticks) to decorate
sugar cones or bowls
Add the cream and condensed milk to the bowl of a stand mixer fitted with the whisk attachment.
Sift the curry powder, cinnamon and turmeric into the bowl. Do not skip the sifting as you might end up with lumps of spice!
Turn the mixer to high speed and beat the mixture until it reaches medium-stiff peaks.
Pour the mixture into a 4 litre container (I use a medium size bread tin) and cover it with plastic wrap.
Place in the freezer for at least 6 hours.
Take the ice cream from the freezer and stand at room temperature for 15 minutes before serving.
These rolls are a cheat’s version of the French pain au chocolat – less work and equal taste. Makes 12 rolls.
325g bread flour
3,7ml salt
150ml milk
40g butter
10g instant yeast
35ml sugar
1 egg
80g chocolate, chopped
Eggwash: 1 egg + 15ml water, whisked together
Spray a 12-hole muffin tin with cooking spray.
Add the flour and salt to the bowl of a stand mixer fitted with the dough hook.
Warm the milk until tepid and pour it into a mixing bowl.
Add the butter, yeast and sugar to the milk and stir until the butter has melted.
Add the egg and whisk together.
Turn the mixer on a low speed and add the liquids. The dough will be VERY sticky!
Turn the mixer to medium speed and knead for 6 minutes. You want a dough that is soft, smooth and elastic.
Place the dough in an oiled mixing bowl and cover with a clean tea towel. Set aside to proof for 90 minutes.
Lightly dust a work surface with flour and roll the dough to a large rectangle.
Sprinkle the chopped chocolate over the length, in the centre.
Now fold the sides over so that you have a dough layer, chocolate layer and another 2 dough layers.
Roll the folded dough with a rolling pin so that the chocolate bits roll into the dough.
Divide and cut the dough into 12 equal pieces.
Cut each piece into 3, keeping the top attached.
Plait the dough and then roll up each plaited piece and place it in a muffin hole.
Cover the muffin tin with a tea towel and allow to proof for 20 minutes.
Preheat your oven to 180℃.
Brush the rolls with the egg wash and bake for 20 minutes.
Serve slightly warm with a cup of coffee.
6 sirloin steaks
45ml butter
400g mushrooms, sliced
1 onion, chopped
2 cloves garlic, minced
5ml smoked paprika
300ml beef stock
250ml sour cream
a handful of parsley, chopped
Cook the steaks to your liking and set aside. Keep it covered and warm, to rest.
Put a heavy-base pan on high heat and add the butter. If you cooked the steak in a pan, use the same one.
Add the mushrooms and cook until browned and slightly charred on the edges. Remove from the pan.
Turn the heat down to medium and cook the onion until translucent.
Add the garlic and cook for 1 minute while stirring.
Transfer the mushroom back to the pan and sprinkle over the paprika.
Pour the beef stock into the pan and stir with a wooden spoon, scraping loose any charred pieces stuck to the pan. Allow the stock to bubble away until reduced by half.
Take the pan from the heat and stir in the sour cream and parsley.
Season the sauce with salt and pepper.
Place the cooked steaks in the sauce, cover the pan with a lid and allow to stand for 10 minutes before serving.
Yes, I know it is unusual but do give these cheesy, curry biscuits a try!
190ml flour
2,5ml salt
5ml turmeric
10ml mild curry powder
83ml butter, cubed
250ml cheddar cheese, finely grated
250ml pecorino cheese, finely grated
Preheat your oven to 180℃ and line a baking sheet with baking paper.
Combine the flour, salt, turmeric and curry powder in a mixing bowl.
Add the cubed butter and rub the mixture together with your fingers until you are left with pea-sized clumps of butter and flour.
Add the grated cheddar and pecorino cheese and mix through.
Now knead/push the mixture together with the heel of your hand so that if forms a dough ball. It takes a while to come together, just keep kneading/pushing.
Lightly flour a work surface and roll the dough to a 5mm thickness.
Cut out shapes with biscuit cutters and transfer them to the prepared baking sheet.
Bake the biscuits for about 12 minutes.
Take them from the oven and cool in the baking sheet for 10 minutes before removing them to cool completely.
Store the biscuits in an airtight glass jar.
My Whisk and I 