50ml sugar 50ml water 125ml grenadilla pulp and seeds 250g grenadilla flavoured yoghurt 6 vanilla cupcakes
Add the sugar and water to a small saucepan and set it over medium heat. Stir until the sugar has dissolved and then allow to simmer for 1 minute without stirring. Take from the heat and allow the sugar syrup to cool. Pour about a third of the sugar syrup onto the grenadilla pulp and mix vigorously so that you end up with a saucy consistency. Set aside. Half the cupcakes horizontally and place one half in a serving glass. Top the cake with a spoonful of yoghurt and a spoonful of the grenadilla sauce. Repeat the layer with the rest of the ingredients. Bon appétit!!
For the biscuit base: Preheat your oven to 180℃ and line a 12-hole muffin tin with paper cups. Spray the paper cups with baking spray and set aside. Process the biscuits to crumbs. Whisk the egg white with a fork until just frothy and add to the crumbs. Add the melted butter and give everything a good mix. The mixture should resemble wet sand. Divide between the cupcake liners and press the mixture down firmly into the bottom of each cup. Bake in the oven for 5 minutes. Remove and allow to cool.
For the filling: Turn you oven temperature down to 160℃. Chop the chocolate into small pieces and place it in a heatproof bowl set over a saucepan with simmering water. Allow to melt completely, remove from the heat and set aside to cool. Add the cream cheese, sugar and cocoa powder to the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until combined, scraping down once or twice between mixing. Remove the mixing bowl from the mixer, add the melted chocolate and fold in until no streaks remain. Divide the batter evenly between the cupcake cups. Bake for 15 minutes or until just set in the centre. Turn off the oven and leave the cheesecakes inside with the door closed, for 30 minutes. Remove from the oven and cool completely in the baking tin. Refrigerate the cheesecakes for 1 hour before adding the topping.
Marshmallow-Meringue Topping: Turn your oven to the grill setting and move the oven rack to the top position. If you are going to blow-torch your toppings you may leave your oven off. Add the egg whites and sugar to a heatproof bowl and place the bowl over a saucepan with simmering water. Whisk the mixture for about 3 minutes until the sugar has dissolved and the mixture is very frothy. Remove from the heat and pour the mixture into the bowl of a stand mixer fitted with the whisk attachment. Add the vanilla and cream of tartar. Beat on high speed for about 6 minutes, until very thick and glossy. Spoon or pipe the topping on the cheesecakes and either place under the grill to toast or blow-torch the topping.
Preheat your oven to 170℃. Add the eggs and sugar to a mixing bowl and whisk together with electric beaters until pale. Set aside. Pour the cream and milk into a saucepan and place it over a high heat. Bring the mixture just to the boil. Pour the cream and milk onto the egg and sugar in a very thin stream, while constantly whisking. Add the vanilla to the mixture and stir through. Set aside to cool slightly. Slice the buns in half and spread each with butter. Dip each half into the milk mixture, allowing 2-3 seconds for the buns to absorb the liquid. Arrange the halved buns so that they overlap slightly in a 18 – 23cm ovenproof dish. Now pour the rest of the mixture through a sieve and drizzle it onto the buns. Scatter the pistachio nuts and orange zest over and set aside for 20 minutes so that the buns can soak up the custard mixture. Place the pudding in the oven and bake for 45 minutes. Dust with icing sugar and serve with custard.
Break the chocolate into pieces and add it to a heatproof bowl set over simmering water. Add the coconut oil and melt the ingredients over a low heat, until smooth. Remove from the heat and set aside for 5-10 minutes to cool slightly. Pour the sauce over ice cold ice cream and wait for it to set!! Voila!!!
Base: 160ml peanut butter 60ml golden syrup 160ml desiccated coconut
Filling: 200g chocolate (70% cocoa), chopped 500g tofu, room temperature 160ml brown sugar 30ml cocoa powder, sifted 22,5ml cornstarch
Preheat your oven to 160℃ and line a 22cm cake tin with baking paper. Add the peanut butter, syrup and coconut to a mixing bowl and stir together. Spoon the mixture into the prepared cake tin and press evenly over the base of the tin. Place the cake tin in the oven and bake for 10 minutes. Remove and set aside.
Add the chopped chocolate to a heatproof bowl set over a saucepan with simmering water and allow the chocolate to melt. Remove from the heat once it is smooth and put to the side to cool slightly. Add the tofu, brown sugar, cocoa powder, cornstarch and melted chocolate to the bowl of a food processor. Blitz together until smooth – scrape the mixture down once or twice. Pour the tofu mixture over the base and bake for 30 minutes, until set. Remove the cheesecake from the oven and allow it to cool for 1 hour. Place the cheesecake in the refrigerator for 2 hours before serving.
4 egg whites, room temperature 220g caster sugar 5ml white vinegar 250ml ladies finger biscuits, chopped (or any other plain biscuit) 250ml almond slivers 160g chocolate of your choice; I used De Villiers Nut Butter with no added sugar
Preheat your oven to 150℃ and line 2 baking trays with baking paper. Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment and whisk on high speed until medium peaks form. Add one tablespoon of sugar at a time, with the mixer running. Wait 30 seconds before adding the next tablespoon of sugar and continue until all the sugar has been added. Whisk on high speed for 2 more minutes. Add the vinegar and whisk 2 minutes more. Take the bowl from the mixer and add the biscuits and almonds. Fold through. Add the chocolate to a heatproof bowl set over a saucepan of simmering water and allow to melt completely. Spoon a tablespoon of the meringue mixture onto the prepared tray and flatten slightly with the back of a spoon. Spoon a teaspoon of the melted chocolate on the meringue and swirl it into the top. Now reduce your oven temperature to 120℃ and place the trays in the oven. Bake for 30 minutes. Turn off the oven, without opening the door and leave the meringue inside for another 30 minutes. Remove the trays from the oven and leave the meringue on it until completely cold – another hour or so.
Store the meringue biscuits in an airtight container.
This is one of the easiest ways of roasting a chicken and will leave you with juicy, fall-off-the-bone meat and a delicious gravy.
1 whole chicken 10ml salt 30ml vegetable oil 30ml butter 60ml sage leaves, roughly chopped the juice of two lemons one garlic bulb, halved horizontally 500ml buttermilk 100ml milk
Preheat your oven to 190℃. Wash and dry the chicken and rub the salt over the entire bird. Add the oil and butter to a saucepan over high heat and brown the chicken, turning it as you go along. Turn off the heat and add the remaining ingredients to the saucepan. Put a lid on/cover with aluminium foil and cook in the oven for 40 minutes. Remove the lid and cook uncovered for a further 50 minutes. Place the chicken on a serving dish. Strain the sauce through a fine mesh/sieve and serve it on the side with the chicken.
I have named this recipe “Fusion Chicken” because it brings together a few different principles in cooking chicken: almost black-chicken; almost butter chicken and almost pan-fried chicken. The combination makes for a very flavourful and juicy chicken that is one of the quickest dishes you will ever put together!
125g + 90g butter 30ml ground cumin 30ml smoked paprika 30ml dried origanum 20ml salt 6 chicken breasts, skin removed 15ml flat leaf parsley, roughly chopped fresh lemon wedges to serve – these are essential!!
Melt the 125g butter and add the cumin, paprika, origanum and salt to it. Stir/whisk together to dissolve as much of the spices as possible. Lay the chicken flat in a ceramic dish and pour the butter mixture over it. Flip the breasts to coat them evenly. Cover with a tea towel and set aside at room temperature for 20 minutes. Place a large cast iron pan on medium-high heat and add the 90g butter to the pan, to melt. Add the chicken breasts to the warm pan and cook for 7 minutes before turning to cook for another 7 minutes. Do not fiddle around with the chicken! Spoon some of the pan juices onto the chicken as it cooks. Remove the breasts from the pan and slice them. Place on a serving dish and sprinkle with the chopped parsley. Squeeze a good amount of lemon over the chicken before serving.
30ml Oil 2x Chopped onions 1kg Beef mince 2x Slices of white bread 250ml + 125ml Milk 3x Eggs 30ml Curry powder 10ml Salt 15ml Turmeric 45ml Lemon juice 125ml Raisins 60ml Chutney 4-5 Bay leaves
Preheat the oven to 180℃
Heat the oil in a saucepan over medium heat, add the onions and cook until golden.
Remove the onions from the heat and put in a mixing bowl for later use.
Add the minced meat to the saucepan the onions were in and brown the mince. Once the mince has been browned remove from heat and add to the mixing bowl with the onions.
Pour 250ml milk into a small bowl, place the two slices of bread into the milk and let them soak. Once the bread has soaked up all the milk add it to the mince and onion mixture. Mix thoroughly.
Place two of the three eggs into a bowl and whisk until fluffy. Add the egg mixture to the mince mixture and mix through.
Add all the remaining ingredients to the mince mixture (except the bay leaves, milk and egg) and mix through.
Prepare a casserole dish by spraying it with cooking spray to prevent the bobotie from sticking. Spoon the mixture into the casserole dish and bake in the oven for 20 minutes.
Whisk the remaining 125ml of milk and one egg together and pour over the bobotie once it comes out of the oven. Put the bay leaves spread out over the mixture and immediately put it back into the oven for another 15 minutes or until golden.
3 Chopped tomatoes 2 Chopped onions 15ml Lemon juice 15ml Sugar 15ml Olive oil Fresh parsley Salt and Pepper
Chop tomatoes and onions in small to medium sized blocks.
Mix lemon juice, olive oil and sugar into a dressing.
Mix everything together and season to taste with salt and pepper.
250ml Fruit Chutney 83ml Chopped dried apricots 125ml Diced, Granny smith apple
Dice the apple into small cubes and chop the dried apricots into roughly the same size.