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.

Tuesday, June 6, 2017

Osso Buco with Gremolata

Winter has arrived in South Africa! That means we can snuggle up in front of the fire place, drink red wine and eat warming slow cooked meals. Rich and hearty, Osso Buco is an Italian stew that literally means 'bone with a hole', referring to the marrow hole in the shank bones. Prepare this over a weekend to share with friends and family.

Osso Buco with Gremolata
Serves 6


For the Osso Buco:
60 ml (¼ cup) flour
Salt and black pepper, to taste
± 1,5 kg veal or beef shanks, crosscut
30 ml (2 T) olive oil
30 ml (2 T) butter
1 large onion, chopped
2 medium carrots, sliced
4 celery stalks, chopped
3 garlic cloves, crushed
250 ml (1 cup) dry white wine
1 x 410 g tin chopped tomatoes
2 T (30 ml) tomato paste
30 ml (2 T) Huletts SunSweet Brown Sugar
500 ml (2 cups) beef stock

For the Gremolata:
1 bunch fresh parsley
1 lemon, zest and juice
30 ml (2 T) capers
2 anchovy fillets
quinoa and steamed seasonal vegetables, to serve (optional)


For the Osso Buco:
Preheat the oven to 180°C.
Put the flour in a plastic bag and season well with salt and black pepper.
Add the meat to the bag and shake until all the pieces are lightly covered with flour.
Heat the olive oil in a large heavy based oven proof pot (with a lid).
Brown the meat in batches until lightly browned ±10 minutes.
Remove from the pot and set aside.
Add the butter (and extra olive oil if needed) to the pot and add the onion, carrot and celery.
Place over a low heat for 5 – 10 minutes until they start to soften and the onion is translucent.
Increase the heat slightly and add the garlic, frying for 2 – 3 minutes until soft and fragrant.
Deglaze the pot with the white wine, scraping the bottom of the pot with a wooden spoon to release the flavours.
Add the chopped tomatoes, tomato paste, Huletts SunSweet Brown Sugar and beef stock.
Return the meat to the pot, cover with the lid and place in the oven.
Cook (covered) for 2 – 3 hours, checking every now and again and adding hot water if needed.
Remove from the oven and allow to stand for 15 minutes before serving.

To make the gremolata:
By hand or in a food processor, combine all the ingredients and chop finely until well combined.
Serve osso buco with quinoa and steamed vegetables on the side, topped with dollops of gremolata.

Wednesday, May 24, 2017

Carrot, Ginger & Lime Smoothie

With days getting colder and nights getting longer it seems like our bodies just need an extra kick of vitamins and flu-fighting ingredients - and that's exactly what this smoothie gives you. I like to add a teaspoon or two cayenne pepper for extra kick.

Carrot, Ginger & Lime Smoothie
Serves 1

250 ml (1 cup) carrot juice (buy ready-made if you don’t have a juicer)
1 Huletts EquiSweet sachet of your choice
30 ml (2 T) fresh ginger, grated
30 ml (2 T) fresh lime juice

5 - 10 ml (1 - 2 t) cayenne pepper (Optional)

Combine all the ingredients in a blender and blitz until well combined.
Add a splash of water, if needed.
Serve immediately.
Tip, serve with a few cubes of ice if you prefer it colder.