Tjoe! Guys you have to try this one out! It looks totally amazing, doesn’t it? …..
Sedgwick’s Original Old Brown is not just a drink. This winter you can share the warmth in the kitchen with Sedgwick’s Sticky Pudding. Try baking with Sedgwick’s and conjure up a delicious, sweet and sticky dessert that will delight you and your guests.
This easy dessert will impress everyone who comes to visit, whether after a meal or just as a sweet treat. The secret is the Sedgwick’s added to the sauce, which creates an evocative, original taste.
Be ready for the cold months with a bottle of Sedgwick’s Original Old Brown, available nationwide from leading liquor outlets for about R28.
Sedgwick’s Sticky Pudding
310ml cake flour
10ml bicarbonate of soda
250ml castor sugar
15ml apricot jam
2,5ml grated orange zest
60ml orange juice
For the sauce:
125ml soft brown sugar
125ml Sedgwick’s Original Old Brown
Hey guys! I’m hoping everyone is having a fabulous time whether they are at church, at a wedding or just spending time with relatives. I thought I would share another decadent Sasko Flour recipe for all the eager bakers out there….
These chocolate brownie cookies with peanut butter cream icing don’t only look glorious, they also taste divine as can be expected. You might want to try them out if you are in the mood to bake this Easter weekend! See the recipe below…….Happy baking!
Chocolate Brownie Cookie Sandwiches with Peanut Butter Cream Filling
Makes 30 cookies, 15 Sandwiches
120g dark chocolate (chopped)
2 eggs (at room temp)
60g Sasko Cake Flour
½tsp baking powder
Peanut butter cream icing:
75g butter (at room temp)
150g icing sugar
2 tbsp milk
80g peanut butter
To make the icing:
Step 1: Using an electric mixer, beat the butter and the icing sugar in bowl on low speed until combined
Step 2: Up the speed to medium and beat until thick and light in colour
Step 3: Add the peanut butter and milk and beat for a further minute or two on medium until you have a smooth, soft, silky icing
Step 1: Make the cookie sandwiches by spreading a little of the icing onto half of the cookies
Step 2: Seal them with the remaining half of the biscuits
Follow Sasko Flour on Facebook for more recipes and baking tips.
Hey y’all! I promised you some awesome Easter baking recipes and the one I’m posting today is from one of Mzansi’s finest food stylists, recipe developers, cookbook authors (I can go on and on), my girl Sam Linsell. Sam’s been raving on Facebook about how delightfully delicious these buns are. Read more about them….
A Milk Stout has many versatile characteristics which make it the ideal beer to use when cooking.
One such innovative idea can be seen in food stylist and Drizzle and Dip blogger Sam Linsell’s version of a fruit bun, using South Africa’s leading milk stout brand as her secret ingredient.
“Castle Milk Stout is made from quality dark roasted malt and is matured for longer to give it a rich, smooth and satisfying taste experience. Full-bodied and creamy with low levels of carbonation, this makes it the perfect match for food and also to be used in cooking,” says Julian Remba, the brand’s general manager.
These delicious and spicy fruit buns are so easy to make that Linsell says you won’t ever buy them again. This recipe makes 16 – 18 buns, but any excess can be frozen. I doubt that would be the case! Get to try them out and hit us up with your feedback. Enjoy!
Sam Linsell’s Castle Milk Stout Fruit Bun
Follow Sam on twitter:
Before and after hot cross buns made last week. I can't wait to share this fab recipe using Castle Milk Stout pic.twitter.com/99X9DAe4aR
— Sam Linsell (@drizzleanddip) March 9, 2015
We are still on Easter baking and judging by the Facebook and Instagram response from the Chocolate and Ale Cake, it looks like my blog readers are keen on trying out different recipes. This time around I’m sharing a Bread and Butter Pudding recipe prepared using Sasko Premium White Bread. It is delicious and very easy to to prepare. The recipe is ideal for Easter Sunday afternoon, when everyone is coming back from church, serve it after lunch. Give it and go and let us know how it turns out! Enjoy!
Bread & Butter Pudding
8 slices Sasko Premium White or Best of Both or low Gi White Bread
50g butter (at room temp)
300ml full cream milk
100ml fresh cream
1tsp vanilla extract
½tsp Allspice mixed with 1tbsp sugar
Cream/custard to serve
Variation: For a chocolate-orange version: Use chocolate chips instead of raisins and orange zest instead of allspice
For more info on Sasko, follow them on facebook:
SASKO Bread: https://www.facebook.com/saskoplus
SASKO Flour: https://www.facebook.com/SaskoFlourSA
Anyone planning on baking some cakes, brownies, puddings or hot cross buns this Easter? Sasko Flour has got you covered by sharing some mouth-watering recipes just in time for you to bake during the Easter holidays.
Holidays are about spending time with family and friends . What better way to do that than to spend it in the kitchen while baking a cake? For me, baking is the first thing I do when I go home to my family in Queenstown. My 13 year old nephew loves it and always wants to take part in the baking process. Whether he is whisking eggs or softening butter. My mom, sisters and brother would pretend like they are not aware that you are baking until they hear the oven alarm go off. Then you’ll see them making their way to the kitchen. Easter is for moments like those. I’ll be sharing some more Sasko recipes later in the week and early next week. For now, delight yourself in this decandent Chocolate and Ale Cake. Happy Baking!
Chocolate and Ale Cake
3 extra large eggs (at room temp)
180g Sasko Cake Flour
2 tsp baking powder
250ml Milk Stout/Ale
180g dark chocolate
1 tbsp Milt Stout/Ale
For more baking tips and mouth-watering recipes, follow SaskoFlourSA on Facebook
Back in high school I had a friend named Thando, we used to spend a lot of time playing and studying at her place because they had a pool and a stunning patio. When cooking chicken they would always reserve the breasts for the dog. They said they were dry and didn’t like them because of that. I used to volunteer cooking the breasts for the dog and would spice them up then dish up a portion for myself. Fast-forward to the future…
While researching traditional dishes from the various cultures in our country I realise there’s a Sotho dish called Tshohlo. Chicken breasts are cooked until they fall off the bone or shredded with a fork. After preparing the dish I immediately thought of Thando’s family and wished they knew of Tshohlo back then. With a bit of creativity, Tshohlo can be colourful, flavoursome and not to mention a great source of protein.
On the other hand, mangos are in season at the moment and during my travels in the Gauteng, Mpumalanga and Limpopo regions I witnessed how widely used Atchar is. Some people take advantage of seasonal availability and make mango atchar at home. Mango atchar or any other type of atchar, adds interesting flavours to dishes and it is mostly served as an accompaniment to a meat dish served with pap, in Kotas etc. When working on this recipe I wanted to capture that essence and the importance of Atchar in South African cuisine and mix it with Tshohlo to result in beautiful mini quiches that match the flavours of the wine. The dish is bursting with flavours from the leeks, atchar, pepper and adding milk and eggs adds creaminess which rounds up the flavours beautifully. Roasted pumpkin seeds add a bit of crunch to the dish.
Foundation Rose is a stunning wine, it’s refreshingly fruity with tastes of berry. It is a wine perfect for a relaxed mood and good times. I wanted a dish that matches those attributes.
The recipe is very easy to prepare and perfect for a Summer day and for those not wanting to spend too much time in the kitchen. Surprise your loved one this Valentine’s Day! They would love it! Enjoy!
Tshohlo and Mango Atchar Mini Quiches with Pumpkin Seeds, paired with Nederburg Foundation Rosé
Serves: 12 to 18
4 chicken breasts
125ml (½ cup) boiling water
2 bay leaves
1 chicken stock cube
15ml (1 Tbsp) canola or olive oil
1 big leek with leaves, chopped
½ red pepper, chopped
1 clove of garlic, chopped
3 tomatoes, peeled and diced
250ml (1 cup) mango atchar
15ml (1 Tbsp) fresh thyme or 5ml (1tsp) dried thyme
2.5ml (½ tsp) freshly milled black pepper, to taste
Salt, to taste (optional)
800g puff pastry
Flour for dusting
250ml (1 cup) full cream milk
For final assembly
30ml (2 Tbsp) dried pumpkin seeds
For more info and wine pairing suggestions, visit www.nederburg.co.za
Follow Nederburg on Facebook (www.facebook.com/nederburg
— Nederburg Wines (@Nederburg) February 2, 2015
Join the conversation using the hashtagh: #NederburgDiscover
I asked a friend of mine, Viwe Neti-Feni to share her scrumptious Veggie Pap Bake recipe. Viwe is another foodie friend of mine from varsity. She is a wife, mom and a great friend. She juggles being a career woman with being a mother and whenever you hang out with her she’ll tell you she has limited time, she has to go home and prepare supper. She loves healthy and tasty dishes that appeal to the eye. Viwe prepared the Veggie Pap Bake recipe for her family on Christmas.
She posted the featured image on her facebook and got a lot of likes and comments. Most importantly, her family loved it! During this time of the year, a lot of people are staying as far away from Pap dishes as possible. The rest of us don’t mind. If you’ve been good throughout the festive season there is no need to starve yourself in January, is there?
Hope you get to try out the dish!
Viwe’s Veggie Pap Bake
1 l water
5ml (1tsp) salt
250 g mealie meal (varies- depending on how you wants your pap)
1 onion sliced
1 red pepper
1 yellow pepper
5 baby marrows, cut into quarters
200g -snap peas
200g – baby corn
15 ml oil
Lemon & herb spice, to taste
Sweet chillie or hot chillie sauce
Mozarella & Gouda cheese (grated)
For a creamy & rich taste add +-50 ml of cream before baking.
Mushrooms are one of my favourite ingredients. I love them braaied, fried, baked etc. I can have them for breakfast, lunch, dinner and in between. It therefore comes as no surprise that I would choose mushrooms for my second Knorr Crispy & Tasty Coating recipe. This starter recipe uses button mushrooms ,however, one can use mushroom steaks for bigger portions which can be served as main course. For the recipe, I played around with the preparation instructions and went against what is recommended on the packet by adding milk to the coating then dipping the mushrooms into it. This creates a crunchy coating. One should feel free to use the directions on the packet.
I particularly love the dipping sauce in this recipe. It is made up of the BBQ dippping mix, tomato sauce, sweet chilli sauce and parsley. It is delicious and it adds extra personality to this lovely dish. Get to try the recipe and share your thoughts and experience with us. Enjoy!
Crumbed Bacon-Stuffed Mushrooms with a BBQ Dipping Sauce
Makes: 4 starter portions
1 packet button mushrooms, cleaned and stalks removed
125ml (Â½ cup) milk
1 packet Knorr Crispy & Tasty Chicken Coating with BBQ Dip-Mix
For the dip:
75ml (5 Tbsp) tomato sauce
25ml (5 tsp) sweet chilli sauce
2.5ml (Â½ tsp) fresh parsley, chopped
For the stuffing:
30ml (2 Tbsp) oil
Â½ onion, peeled and finely chopped
2.5ml crushed garlic
Â¼ red pepper, finely chopped
3 slices shoulder bacon, chopped into small pieces
5ml (1 tsp) fresh parsley, chopped
5ml (1 tsp) fresh thyme, chopped
salt and freshly ground black pepper
mozzarella cheese, for sprinkling
There was a time when I would go to a second hand book store in Parklands, the cookbook section was my spot. I would sit there for about an hour just going through books and end up buying at least two. It was my monthly ritual. This was before I started blogging.
I have a thing for second hand cookbooks, the smell and you find some have hand writings with conversions. I would always ask myself “what if they belonged to a dead person?”. I’m sure some of them belong to dead people. But anyways, someone has to continue using the book….
If you look at the cookbooks out today, they are just a repetition or an upgrade of what was documented on the vintage books. The only difference is the styling and introduction of new ingredients or even a different method of preparing the recipe. For this reason, I have the utmost respect for authors like Sanie Smit, S.J.A de Villiers, Prue Leith, Julia Child etc. They did the ground work for us. Cookbooks are perfect for when you want to know how to prepare certain dishes. They can be a great tool to learn new methods and also introduce one to new ingredients and different cuisines.
There’s a friend of mine that keeps lending me from her stash of vintage cookbooks. The latest that I’ve been cooking out of is by Sanie Smit. The recipe that stood out this time is a Wasgoedbondeltjies Recipe. The name itself is intriguing, just think about it; Wasgoedbondeltjies. I’m thinking of the word in my Cape Coloured accent with an emphasis on the last part – “tjies”.
Anyways, going through the recipe… it is just cooked pork mince enclosed in shortcrust pastry shaped like a bundle then fried. It reminds me of a recipe my mom likes to make called Imidundu (Vetkoek cooked with filling inside).
I had to stop myself from eating these bondeltjies. I put them in a Tupperware container and gave them to a friend who then shared with her partner. The next day I got a call “Yho, my boyfriend loves those things! Are you going to share the recipe on your blog soon?” That is the story of my life.
Do you ever go through old cookbooks? Which ones are your favourites?
Wasgoedbondeltjies (Bundles of Laundry)
Makes ± 15 bundles
30ml (2Tbsp) cooking oil
1 onion, chopped
2 cloves of garlic, chopped
300g pork mince
2 leeks (with the green part), chopped
3 sprigs, fresh basil, chopped
2.5ml (½tsp) dried mixed herbs
15ml (1Tbsp) tomato paste
7.5ml masala spice (I used Inar Paarman’s)
Freshly ground black pepper to taste
500ml (2 cups) cake flour
2.5ml (½tsp) salt
10ml (2 tsp) baking powder
120g cold butter, cut into cubes
125ml (½cup) ice water
1 egg, beaten
I love food that draws my attention and appeals to both my visual senses and taste buds, I think we all do. But how does one visual appeal to a simple dish such as Morogo?
Morogo or Imifino are healthy and tasty, that is without a doubt. But it is almost predictable how they are going to be served.
This is one of those recipes that are easy to put together. It can be served as a side dish as it goes perfectly well with roasted chicken or steak and a salad.
Baked Potatoes Stuffed with Morogo and Smoked Mozzarella
30ml (2Tbsp) olive oil
1 big onion, chopped
250g (1 packet) spinach, chopped
15ml (1Tbsp) ground peanuts (optional)
2.5ml (½tsp) dried rosemary
2.5ml (½tsp) garlic salt
2.5ml (½tsp) ground coriander
5ml (1tsp) peri-peri
Freshly ground black pepper
Smoked mozzarrela, chopped