Tag: Trending recipe

Trending Recipe: Ginger and Cinnamon Spiced Koeksisters with Coconut

INGREDIENTS

Koeksister Dough
360 g / 2 cups cake flour
½ tsp salt
2 Tbsp baking powder
30 g / 2 Tbsp cold butter or margarine
160 ml / ⅔ cups milk
2 large eggs, beaten
Oil, to deep fry
1 cup desiccated coconut, toasted

Syrup
500 g / 2 cups sugar
250 ml / 1 cup water
2 Tbsp fresh lemon juice
½ tsp cream of tartar
½ tsp Hinds Ground Cinnamon
2 tsp Hinds Ground Ginger

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METHOD

Koeksister Dough
1 Combine the flour, salt and baking powder in a large mixing bowl. Using your hands, rub the butter into the dry ingredients until well combined.

2 In a jug, whisk the milk and eggs together. Combine the flour mixture with the milk and eggs using a wooden spoon. Knead the dough on a clean surface for about 10 minutes. Use a little extra flour on the surface if the dough starts to stick. Place the dough in a bowl and wrap with plastic wrap. Put the dough in the fridge for 2 hours.

Syrup
1 In a large pot combine the sugar, water, lemon juice, cream of tartar, Hinds Cinnamon and Hinds Ground Ginger. Heat and stir continuously until the sugar dissolves. Remove from the heat and place into the fridge to cool down. The syrup must be used as cold as possible for the best result.

Final Steps
1 Once the koeksister dough has rested, sprinkle some flour onto a clean surface and roll the dough out into a rectangular shape about half a centimetre thick. Slice the rectangle into 12 strips, each 1 cm in width. Take two strips and gently fold one over the other. After you have folded the two strips together, cut them in half to make two koeksisters. Squeeze the ends together so they don’t fall apart when you fry them. Repeat the process until you have used all the dough.

2 Heat 2 L of oil in a large pot or deep fryer. Fry the koeksisters in batches for 5 minutes on a high temperature until they are golden brown. Remove the koeksisters from the oil and place them straight into the cold syrup for about 5 minutes then roll them in the coconut to serve. Store the koeksisters in syrup over-night before you roll them in coconut- they will soak up more syrup and be sweeter.

Chef’s Tip
Keep the syrup cold. It is important that the hot koeksisters go into cold syrup. You can use half the syrup in a bowl and keep the other half in the fridge, when one half gets warm swap it out with the cold syrup from the fridge.

By Hinds Spices 

Trending Recipe: Bacon & Mielie Bread

This recipe for the Bacon & Mielie Bread is perfect for around the braai. Delicious as a snack too.

Ingredients

  • 250g bacon, diced
  • 2.5 (625ml) cups all purpose (cake) flour
    2tsp (10ml) baking powder
    1tbsn (15ml) sugar
    1tsp (5ml) salt
  • 4 large eggs
  • 1/2 cup (125ml) butter, melted
  • 1 cup (250ml) milk
  • 1 tin (410g) whole corn kernels
  • 1/2 tin (about 200g) cream style sweetcorn
  • 1 cup cheddar cheese, grated

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Instructions

Pre-heat the oven to 170C and grease a standard size loaf tin.

Fry the chopped bacon in a very hot pan until slightly crisp.

Meanwhile, sift all the dry ingredients into a large mixing bowl.

Beat together the eggs, butter and milk and pour into the dry ingredients. Mix well.

Fold in the corn and bacon and pour into the prepared loaf tin. Sprinkle the grated cheese over the loaf and place into the oven.

Bake for 60-75 minutes until the loaf is golden brown and a skewer inserted comes out clean. If the loaf is browning too fast, turn the heat down.

Remove from the oven and allow to cool down for 5 minutes before removing from the tray.

Simply Delicious food blog.

Trending Recipe: Feta baked with tomato and oregano

Try out this moreish, Mediterranean side dish-come-starter. In this recipe feta is baked with tomatoes, chilli and oregano. Serve with crusty bread to mop up the juices.

Ingredients

olive oil
garlic 2 cloves, sliced
chilli flakes a big pinch
plum tomatoes 2 × 400g tins, drained
oregano a small handful of leaves, chopped
feta 2 × 200g blocks, to serve

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Method

Heat 3 tbsp oil in a pan, add the garlic and cook for a minute. Add the chilli and tomatoes and simmer for 25 minutes until thickened. Season and stir in the oregano.

Heat the oven to 200c/fan 180c/gas 6. Put the feta in an ovenproof dish, cover with sauce and bake for 20 minutes before serving.

Olive Magazine

Trending Recipe: Prosciutto, strawberry and feta salad

This salad has juicy strawberries, tender stemmed broccoli, prosciutto and nutty fried bean sprouts.

Ingredients

olive oil, for frying
300g tender stem broccoli
1 clove garlic, bruised
zest of 1/2 lemon
8 slices prosciutto or parma ham
1/3 cup mixed bean sprouts
250g strawberries, hulled and quartered
100g creamy feta, broken into chunks
1 head baby cos lettuce or butter lettuce
a handful of pink radishes, thinly sliced

Dressing

3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon honey
1 teaspoon wholegrain mustard
salt and black pepper, to taste

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Instructions

Fill a saucepan 2/3 of the way up with water and 1 teaspoon salt. Bring the water up to the boil. Add the broccoli stems and boil rapidly for 3 minutes. Remove the broccoli and plunge into a bowl of ice water. This will help to retain a vibrant green colour and stop the cooking process. When the broccoli is cool, drain thoroughly.

Heat a drop of olive oil in a frying pan and brown the prosciutto on both sides until crisp. It literally takes 2 minutes. Drain on paper towelling. In the same pan, add the bean sprouts and fry for several minutes until nutty and slightly softened. Season lightly with salt and pepper. Remove from the pan and set aside to cool.

Add 1 tablespoon olive oil to the frying pan and heat until hot. Toss the broccoli, garlic and lemon zest into the pan and fry for 2 minutes. Remove the garlic clove and season with salt and black pepper.

For the dressing, place all the ingredients in jam jar and shake together. To plate, lay a bed of lettuce on a serving platter, top with the remaining ingredients, drizzle with the dressing and serve immediately.

This salad was inspired by Monique Lane from Delicious magazine.

By Bibby’s Kitchen

Trending Recipe: Halloumi and corn fritter bites with creamy avocado dip

These mini halloumi and corn fritters are a perfect snack, lunchbox treat, finger food or light meal.

Ingredients

1/4 cup extra virgin olive oil
225g block Halloumi cheese, grated
420g can corn kernels, drained, rinsed
2 eggs
1/3 cup self-raising flour
1 teaspoon finely grated lemon rind
2 tablespoons chopped fresh chives
1 avocado, chopped
1/4 cup plain Greek-style yoghurt
1 tablespoon lemon juice
2 tablespoons chopped fresh coriander leaves, plus extra leaves to serve
1 teaspoon garlic powder

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Instructions

Step 1
Preheat oven to 220C/200C fan-forced. Place 1/2 teaspoon oil in each hole of a 24-hole (1 1/2-tablespoon-capacity) mini muffin pan. Place in oven for 5 minutes to heat up.

Step 2
Meanwhile, combine Halloumi , corn, egg, flour, lemon rind and chives in a bowl.

Step 3
Divide mixture among prepared holes. Bake for 10 to 12 minutes or until golden and crisp. Stand in pans for 2 minutes. Turn out onto a wire rack.

Step 4
Meanwhile, process avocado, yoghurt, lemon juice, coriander and garlic powder until smooth.

Step 5
Sprinkle bites with extra coriander. Serve with avocado dip.

By: Taste

Trending Recipe: Chicken and leek casserole

With a creamy white wine and mushroom sauce, this supper is simple to make.

Ingredients

olive oil (for cooking)
8 chicken thighs (with or without skin)
1 shallot (finely diced)
3 leeks (medium sized, thoroughly washed and chopped into rounds)
250 grams button mushrooms (diced)
1 stem fresh thyme (de-stalked)
1/2 lemon
1/3 cup dry white wine
1 cup chicken stock
200 milliliters cream
salt
freshly ground black pepper
flat leaf parsley

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Method

Heat 1 tablespoon olive oil in a large based frying pan. Season the chicken with salt and black pepper. Brown on both sides until golden. Remove from the pan and set aside.

Add the shallot and leeks to the pan and sauté for several minutes or until softened. Add the mushrooms and cook on a medium-high heat until all the liquid has reduced. Season with salt, black pepper, thyme and lemon zest. Deglaze the pan with the wine. Reduce down by half and then add the chicken stock and cream. Return the chicken pieces to the pan, cover partially with a lid and simmer for about 40 minutes until the sauce has thickened and the chicken is cooked through. (I usually turn the chicken over once during the cooking time to ensure the flavours is evenly absorbed)

If you’re going to be eating the skin, I’d suggest you place the dish under the grill for several minutes to crisp up the skin. Scatter with plenty of flat leaf parsley and serve immediately.

By Bibby’s Kitchen

TRENDING RECIPE: SALTED CARAMEL PANNA COTTA WITH PRALINE

This is one good looking dessert and tastes great too.

INGREDIENTS
300 ml Whipping / heavy cream
100 ml Milk
100 gms Sugar
1 tsp Vanilla extract / essence I used 1 Vanilla bean
2 tsp Gelatine powder refer notes if you are using gelatine sheets, refer notes for veg substitute
1 pinch Sea salt

FOR PRALINE
1/4 cup Sugar
1/2 cup Nuts I used walnuts, you can use cashew, almonds, praline, macadamia..

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INSTRUCTIONS
Dissolve 2 tsp gelatine in 100 ml hot water and keep it aside.
Microwave milk, cream and vanilla essence / vanilla bean paste for 40 seconds. Give it a stir and microwave again for 30 seconds.
Put the sugar with 1 tbsp water, in a heavy bottomed saucepan and melt it on medium heat until it becomes a dark amber colour. Do not stir, but if lumps start forming swirl the pan around.
Carefully add the warm cream mixture stirring it into the caramel and keep it on the fire (it may solidify at this point, so keep stirring and the caramel will melt again).
Add the dissolved gelatine and mix well. Add sea salt and mix.
Strain the mixture into glasses/moulds. Refrigerate for at least 4 hours (or overnight) before serving. Sprinkle the praline over the set panna cotta, before serving.
To make praline:
Add 1 tbsp water to the sugar and let it melt. Once it becomes a dark amber colour, add chopped nuts. Mix it, so that the nuts are coated with the caramel. Pour the mixture over al.foil or baking paper and let it cool. Once it’s cooled, powder it using a rolling pin. Sprinkle it over the set panacotta, before serving.

NOTES
Gelatine sheets – If you are using gelatine sheets, you will need 3 sheets. Put the gelatine sheets in a bowl filled with cold water for 10 minutes or until soft. Squeeze the excess water from the gelatine sheets and add them to the hot caramel cream. Mix well until completely incorporated.
You can use agar agar or china grass instead of gelatine. Use same qty of gelatine ie 2 tsp china grass powder.
I got 2 big size serving and 4 small size serving from the above qty.

Marias Menu

 

Trending Recipe: Spicy fish burger with chilli mayo

This recipe for spicy fish burgers with chilli mayo is a great recipe to have on-hand midweek. It’s super-quick (ready in under 30 minutes) and easy, but is packed full of flavour and a chilli hit.

Ingredients

cucumber 1/2, cut into ribbons
white wine vinegar 1 tsp
golden caster sugar 1/4 tsp
plain flour 1 tbsp
smoked paprika or ground cumin or dried thyme 1/4 tsp of each
cod or haddock or pollock or white fish 2 fat, bun-sized pieces
oil
ciabatta buns 2, toasted
mayonnaise or chilli sauce
rocket a small handful

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Method

STEP 1

Toss the cucumber with the vinegar, sugar and some salt. Mix the flour with the spice/herb mix and season really well. Dust the fish all over with the flour.

STEP 2

Heat 2 tbsp of oil in a pan the cook the fish for 2-3 minutes on each side until it is golden and cooked through. Spread the buns with the chilli mayo. Put some rocket on the bottom then sit the fish on top. Add with the cucumber and the bun lid.

By Janine Ratcliffe

Trending Recipe: Sticky toffee, fig & walnut pudding with toffee sauce

A decadent sticky toffee pudding with figs and walnuts and a toffee sauce.

Sam Linsell from Drizzle and Dip

INGREDIENTS

Dessert:

200gms dried figs, chopped

1 tsp bicarbonate of soda

100gms butter

200gms soft or light brown sugar (muscovado or Demerara if you can)

4 free-range large eggs

1 tsp vanilla extract

350gms self-raising flour

100gms walnuts, chopped

Toffee sauce:

350gms light soft brown sugar

150gms butter

400ml cream

1 tsp vanilla extract

100gms toasted walnuts, chopped

3 – 4 Tbsp Molasses (optional to darken the sauce)

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INSTRUCTIONS

Preheat the oven to 180C / 350F and grease your Le Creuset ceramic dish with butter or spray with non-stick cooking spray and set aside.

Put the figs in a bowl with the 1 tsp bicarb and 400ml of boiling water and set aside to rehydrate for about 10 minutes, giving it a good stir.

Using an electric mixer, beat the butter and sugar until light and fluffy.

Add the vanilla extract and then each egg one at a time, ensuring you mix well before the next addition. The mixture will look a little curdled but don’t worry.

Add the flour and give it a brief mix, then add the walnuts, dried figs along with all the liquid it was soaking in. Mix until well combined.

Tip the batter into the buttered Le Creuset dish and bake for 30 – 35 minutes until the pudding is springy to the touch or when a knife is inserted into the middle it comes out clean.

While the pudding is baking, make the sauce. Add all the ingredients to a small pot and bring to the boil over a low heat dissolving the sugar. Keep stirring. Pour half the hot sauce over the pudding as it comes out the oven and then return the sauce back to the stove. You can either serve it as it is, or you can cook it for a further 10 or so minutes until it thickens and becomes more toffee-like (stirring continuously). I added a 3 – 4 Tbsp molasses to amplify the caramel flavour and darken the sauce but this is totally optional. Serve this warm in a jug alongside the sticky toffee pudding. This is delicious with scoops of vanilla bean ice cream or whipped cream.

 

 

Trending Recipe: Cheesy Zucchini Patties

Add a dollop of fresh tzatziki over the patties for a fresh, Mediterranean flavour!

 

Ingredients

1 large zucchini

1 cup cheese

1/2 cup flour

4 cloves of garlic

2 eggs

2 tablespoons mixed herbs

Olive oil (for grilling purposes)

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Method

Grate the zucchini and cheese.

Squeeze the grated zucchini in your hands to get most water out.

Finely dice the garlic.

Mix the grated zucchini, cheese and diced garlic. Add the flour and 2 eggs. Mix it all well.

Mix in the mixed herbs.

Make flat patties by dividing the mixture into small balls and pressing hard on them to make it flat.

Heat your pan and olive oil.

Grill the patties about 5 minutes on each side (until they are crispy and solid).

Serve with grilled vegetables.

Marna’s handy tips

Add a dollop of fresh tzatziki over the patties for a fresh, Mediterranean flavour!

You can leave out the cheese: Then just use 1 full cup of flour.

 

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