Friday, November 17, 2017

Cocoa, Banana, Oats & Almond Milk Smoothie


This would be a great start to a weekend ;)

Cocoa, Banana, Oats & Almond Milk Smoothie
Serves 1
Ingredients:
1 g (1 tube sachet) Huletts EquiSweet Classic
1 cup (250 ml) Almond Milk
½ ripe banana
¼ cup rolled oats
½ T unsweetened cocoa powder
Method:
Combine all the ingredients in a smoothie maker, blender or use a stick blender.
Blitz until smooth (add more almond milk if needed).
Serve immediately.



Wednesday, November 8, 2017

Frozen Custard


This delicious gluten and dairy free dessert is perfect for warm weather celebrations.

Frozen Custard
Serves 4

Ingredients:

25 ml (5t) Corn flour
375 ml (1.5c) Soy milk
3 ex large egg yolks
30 ml (2T) Huletts Castor Sugar
80 ml (⅓c) pecan nuts
1.5 T Huletts Maple Syrup

Method:
4 x 125ml capacity moulds
Combine corn flour with ¼ cup soy milk in a microwave proof bowl or jug. Stir until smooth. Stir in remaining milk.
Microwave on medium high for 1 to 2 minutes until hot (do not allow to boil). Set aside.
Place the egg yolks and sugar in a large microwave bowl and beat using an electric mixer until thick and pale. Add the milk mixture to the egg mixture and stir to combine.
Microwave on medium high for 1½ minutes and stir. Microwave for a further 1½ minutes or until custard is thick.
Pour custard into moulds and cover with plastic wrap.
Place in freezer for 2 - 3 hours or until just frozen.
Place the pecan nuts between 2 sheets of paper towel on a microwave plate.
Microwave on low for 2 – 3 minutes or until just toasted. (Watch as nuts burn easily). Cool and chop into small pieces.
Combine the pecans and maple syrup in a small jug.
To serve: run a knife around the inside of each mould and turn the custards out onto serving plates.
Top the custards with the maple pecans.

Pitch Black Halloween Party

My Pitch Black 35th party was an absolute blast! The husband and I went as corps bride & groom ;)

 
The starters: Caviar, black olives, charcoal crackers, black sesame crackers & black berry compote on cambrini.

The dessert table was the best! Black candy apples, black chocolate cakes, zout drops, licorice and loads of other black sweets.

The husband cooked 10kg of blackened sirloin to perfection! He used activated charcoal for the crust. 

The side salads: Black garlic salad dressing, black rice with macarel & squid and black beans with morcilla, woodear mushrooms and chorizo.

Friday, October 27, 2017

Happy Halloween!


Happy Halloween weekend!

I'm hosting my Halloween themed birthday party tomorrow, and the theme is 'Pitch Black'. I've been experimenting with black ingredients all week and am super excited to serve an (almost) all black menu to my guests.

Hopefully I'll have some pics to share next week ;)

Thursday, October 12, 2017

Pineapple, Strawberry & Coconut Water Smoothie


I love how easy - and healthy! this recipes is. With all the spring and summer fruit coming into season, I can't wait to experiment with different flavour combinations.

Pineapple, Strawberry & Coconut Water Smoothie
Serves 1

Ingredients:
1 Huletts EquiSweet sachet of your choice
250 ml (1 cup) fresh pineapple, chopped
125 ml (½ cup) fresh strawberries, roughly chopped
125 ml (½ cup) coconut water (obtainable from selected health shops)

Method:
Place all the ingredients in a blender and blitz until well combined.
Serve immediately.


Thursday, October 5, 2017

Chakalaka (Braai Relish)


We are going to one of my favourite places on the planet for a few days - Madikwe Game Reserve. The African Bush does something to the soul that only people that have spent time there will understand - I can't wait for the recharge!

When in the bush we always braai, and chakalaka is one of those traditional South African staples that we serve along with grilled meat and pap (grits or polenta), its spicy and juicy and the perfect accompaniment to a dinner under the stars. 

Chakalaka (Braai Relish)
Serves 8 - 10

Ingredients:
15 ml (1 T) vegetable oil
2 large onions, finely chopped
30 ml (2 T) fresh garlic, chopped
30 ml (2 T) fresh ginger, grated
3 red chilies, chopped (remove seeds for a less spicy version)
15 m (1 T) fresh thyme leaves
10 ml (2 t) curry powder
5 ml (1 t) turmeric powder
10 ml (2 t) paprika
45 ml (3 T) Huletts SunSweet Brown Sugar
1 red pepper, diced
5 medium carrots, grated
400 g (4 cups) cabbage, shredded
410 g (1 tin) chopped tomatoes
30 ml (2 T) white wine vinegar
80 ml (⅓ cup) water
salt and black pepper

Method:
Place the oil in a medium size saucepan over medium to low heat.
Add the onions and sauté until soft and translucent.
Increase the heat slightly and add the garlic, ginger, chillies and thyme and cook for a further two minutes while stirring.
Reduce the heat to low and add the curry powder, turmeric powder, paprika and Huletts SunSweet Brown Sugar while stirring, cook for a minute or two until the onion mixture is mixed in.
Add the red pepper, carrots and cabbage while stirring and cook for a further minute or two.
Lastly add the tomatoes, vinegar and water. Mix well and cover the saucepan with a lid and leave to simmer for 20 - 30 minutes while stirring occasionally, until soft.
Season well with salt and black pepper.
Serve warm with braai meats and pap.


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

Ingredients
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)

Method

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.