Thursday, September 21, 2017

Heritage Day Recipe: Egg & Biltong Sweet Chilli Toasties

So much of our heritage can be celebrated through food, and although Heritage Day has adopted 'Braai Day' as its pet name, I think these little toasties can be a beautiful starter or finger food at a family gathering to celebrate our heritage.

Egg & Biltong Sweet Chilli Toasties
Serves 2

2 large eggs
4 T biltong, finely chopped (or biltong powder)
2 T sweet chilli sauce
2 T fat free smooth cottage cheese
Salt & black pepper to taste
4 slices home style brown bread
Spring onion, finely sliced (for garnish)
More sweet chilli sauce for garnish (optional)


Hard-boil the eggs (5 – 6 minutes on a rolling boil). Allow to cool.
Once the eggs are cool, roughly chop them.
Mix together the eggs, biltong, sweet chilli sauce and cottage cheese.
Season well with salt and black pepper.
Toast the bread slices. Using a round cookie cutter, press 4 rounds out of every slice.
Spoon teaspoonfuls of the mixture onto the toast rounds.
Garnish with spring onion & a dollop of sweet chilli sauce and serve.

Tuesday, September 12, 2017

Mexican Beef Lettuce Cups

We've skipped spring and gone straight to summer! So I've been making loads of salad inspired dishes like this one.

Mexican Beef Lettuce Cups
Serves 4 - 6


For the beef:
500 g beef sirloin
salt and freshly ground black pepper, to taste
10 ml (2 t) ground cumin
10 ml (2 t) ground coriander
15 ml (1 T) olive oil

250 ml (1 cup) sour cream
3 ml (½ t) garlic, crushed
2 red chillies, thinly sliced (seeds removed for a milder version)
30 ml (2 T) lime or lemon juice
15 ml (1 T) Huletts Castor Sugar
salt and freshly ground black pepper

To serve:
8-10 baby gem lettuce leaves, washed and trimmed
1 avocado, peeled and sliced
1 red onion, finely sliced
coriander leaves, to garnish


Allow the beef to rest at room temperature for ± 20 minutes.
Mix together the salt, pepper, cumin, coriander and oil; rub into the beef.
Heat a griddle pan and fry the beef for 2-3 minutes (for medium rare) on each side without turning, set aside to rest for 5 minutes and slice thinly.

Whisk all the ingredients together, until smooth and season to taste.

To serve: 
Place a dollop of dressing into each lettuce cup, top with the beef slices, avocado and red onion. Garnish with coriander.

Thursday, August 3, 2017

Tomato Tarte Tatin

One of my absolute favourites! Eat it straight out of the oven ;)

Tomato Tarte Tatin

60 g butter
60 ml (¼ cup) Huletts Caramel Sugar
5 ml (1 t) dried chilli flakes
350 g baby tomatoes
salt and black pepper, to taste
400 g ready-made puff pastry, defrosted
1 extra large egg, beaten
fresh basil leaves, to garnish

Melt the butter in an ovenproof pan (about 28cm diameter) over low heat.
Add the Huletts Caramel Sugar and chilli flakes, mix well.
Add baby tomatoes and sauté until tomatoes are just soft, ± 5 minutes.
Remove tomatoes from the pan with a slotted spoon and set aside.
Reduce the syrup in the pan until slightly caramelized.
Return the tomatoes to the pan and spread to cover the base. Add salt and pepper to taste and set aside to cool completely.
Preheat the oven to 200°C.
Roll out the puff pastry on a lightly floured surface large enough to cover the top of the pan (28 cm diameter).
Drape the pastry over the tomatoes and tuck in the edges.
Brush the pastry with the beaten egg.
Bake the tarte tatin for 20 – 30 minutes until golden brown and puffed.
To serve, invert the pan onto a serving dish and garnish with fresh basil.

Hint: The tarte tatin is best served freshly baked as a starter or a side dish to your main course.

Friday, July 28, 2017

Rooibos Masala Chai Tea

The husband and I spent a few weeks in India, and Masala Chai (litteraly meaning 'spiced tea') was a daily staple. Deliciously creamy and spicy, but sickly sweet, I've adapted the recipe to cut some sugar by using EquiSweet and also given it a South African twist by using Rooibos tea. 

Rooibos Masala Chai Tea

500 ml (2 cups) low fat milk
4 rooibos tea bags
2 cinnamon sticks
4 cm fresh ginger, finely grated
6 cardamom pods, bruised
3 ml (½ t) black pepper, freshly ground
4 whole cloves
2 - 3 Huletts EquiSweet sachets of your choice

Combine the milk, tea bags and spices in a saucepan.
Bring to the boil and remove from the heat.
Infuse for 30 minutes to 2 hours, depending on how strong you prefer your tea.
Strain and return the spiced milk to the saucepan.
Heat through and sweeten with EquiSweet to taste. (Hint: Lightly whisk for foam topping.)
Serve hot.

Thursday, July 13, 2017

Sweet Potato Skins

Grilled cheese and bacon bits on creamy sweet potatoes - need I say more? 

Sweet Potato Skins
Serves 4 as a side


500 g yellow flesh sweet potatoes (choose smaller sized sweet potatoes)
30 ml (2 T) canola oil
30 ml (2 T) Huletts Treacle Sugar
125 ml (½ cup) sour cream
salt and black pepper, to taste
50 g (± ½ cup) mature cheddar cheese, grated
125 g bacon pieces, fried until crispy
spring onions, sliced


Preheat the oven to 180°C. Grease and line a baking tray with baking paper.
Rinse and dry the sweet potatoes. Toss in oil to coat.
Place on the baking tray and bake for 20 minutes.
Remove from the oven, sprinkle with Huletts Treacle Sugar and bake for a further 20 - 30 minutes (until soft). Set aside to cool.
Once cooled, slice sweet potatoes in half lengthways.
Scoop out the flesh of the sweet potatoes to make a hollow, leaving the skin intact.
Mix the sweet potato with the sour cream and season with salt and pepper to taste.
Fill the sweet potato hollows with the sour cream mixture and sprinkle with cheese.
Place under the grill for 8 - 10 minutes or until the cheese begins to melt.
Garnish with bacon pieces and spring onions. Serve hot.

Friday, June 30, 2017

Baked Orange Pudding

I love using seasonal fruit in my cooking, and this warm dessert is just perfect for cold winter nights using seasonal oranges. Experiment with different types of citrus like clementines, naartjies and grapefruit or use other dried fruit like dates or cranberries. 

Baked Orange Pudding
Serves 8


For the Base:
125 g butter, softened
260 g Huletts SunSweet Brown Sugar
4 extra large eggs, separated
115 g self-raising flour
125 ml (½ cup) milk
zest of 1 orange

For the Syrup:
50 g butter
125 ml (½ cup) freshly squeezed orange juice
50 g (¼ cup) Huletts White Sugar
15 ml (1 T) orange zest
30 ml (2 T) Huletts Maple Syrup
raisins, to serve (optional)


For the Base:
Preheat the oven to 180°C and grease 8 ramekins.
Cream the butter and Huletts SunSweet Brown Sugar together.
Add egg yolks one at a time, beating well after each addition.
Fold the self-raising flour and milk alternately into the sugar mixture. Add the orange zest.
Beat the egg whites to soft peak stage and fold into the mixture.
Spoon the mixture into the ramekins.
Bake for 25 - 30 minutes or until puffy and golden and a skewer inserted comes out clean.

For the Syrup:
Place the butter, orange juice, Huletts White Sugar and orange zest in a heavy base saucepan over medium heat and bring to the boil.
Add the Huletts Maple Syrup and allow to boil for ± 5 minutes to thicken slightly.
As soon as the puddings are baked, remove from the oven and immediately pour the hot syrup over until saturated. Prick puddings with a skewer to assist with absorption of the syrup.
Serve warm, garnished with raisins.

Thursday, June 15, 2017

Chia Seed Pudding

I love this as a breakfast or a dessert. Healthy and delicious, make it ahead for an impressive dessert at a winter luncheon. 

Chia Seed Pudding
Serves 2

125 ml (½ cup) chia seeds
400 ml (1 can) coconut milk
5 ml (1 t) vanilla extract
2 - 3 Huletts EquiSweet sachets of your choice
Fresh fruit and nuts, to serve (we’ve used figs and pistachio nuts)

Alternative Method Ingredients:

125 ml (½ cup) sago
400 ml (1 can) coconut milk
5 ml (1 t) vanilla extract
2 - 3 Huletts EquiSweet sachets of your choice
Fresh fruit and nuts to serve

Mix all the ingredients together; making sure the chia seeds are well incorporated into the coconut milk.
Divide the mixture between 2-3 serving glasses and refrigerate overnight.
Serve chilled or at room temperature topped with fresh fruit and nuts.

Alternative Method:

Bring one cup of water to the boil, add the sago and simmer for 10 minutes, stirring occasionally.
Remove from the heat, cover and allow to stand for 10 minutes.
Drain the sago.
Mix the sago, coconut milk, vanilla extract and EquiSweet together.
Divide the mixture between 2 - 3 serving glasses and refrigerate overnight.
Serve chilled or at room temperature topped with fresh fruit and nuts.