I recently made a confession to my friend and fellow blogger Nicola Meyer from the blog, Run on Coffee that I’d never made a Lemon Meringue Pie before. If you grew up in South Africa the chances are that you’ve made a Lemon Meringue Pie are pretty high, except of course if you’re me! In my defense though, I had a bad experience with a Lemon Meringue Pie and was put off in my mind, for life! It is for this reason the very sweet, sticky, traditional South African bake has never made it onto my top 10 list of customary dishes to create.
Nicola challenged me and asked me to try the Lemon Meringue Pie that she has been making for her family for many years, which they absolutely love. I trust my friend and her better judgement of food (I’ve got experience in her good food choices) and so set myself the task of baking this family favourite of theirs. Needless to say I’m a reformed Lemon Meringue Pie skeptic. Firstly the recipe is practical and easy to follow and most importantly the outcome is, in the words of my friend, amazing!
If you would like to make this delicious bake for your family, you will need:
For the Pastry:
2 Tablespoons sugar
2 Tablespoons oil
2 cups flour
1 ½ teaspoons baking powder
Cream the margarine and sugar then add oil. Add beaten egg, flour and baking powder. Divide the mixture in half. Press one half into a 20cm round oven proof pie dish and freeze the other half for later use. Prick the base and bake at 180C for 10 – 12 minutes.
1 tin condensed milk
½ cup of lemon juice
2 egg yolks
2 egg whites
2 Tablespoons of sugar
Mix condensed milk, lemon juice and beaten egg yolks. Add grated lemon rind if desired. Pour into the pie crust. Cover with the meringue which you made by beating the 2 egg whites, adding 50ml castor sugar gradually while beating until stiff consistency. Bake at 150C for approximately 30 minutes or until meringue is golden. Serve cold.
For the original recipe click here (http://runoncoffee.blogspot.co.za/2014/10/baking-series-lemon-meringue-pie.html)
Could you do with a weekend away from the hustle and bustle of everyday life? If you answer yes, you need to meander down to the beautiful KZN Midlands to take up the Winter Wonder Special that Granny Mouse is currently offering.
Situated at the foot of the Drakensburg Mountains, Granny Mouse Country House & Spa is your ideal getaway offering award winning cuisine and a wide range of wine. Call them now to book your weekend away 033-234 4071
A healthier alternative to the conventional scone.
You will need:
175g self raising flour
175g nutty wheat flour
85g cold butter (cubed)
1/4 tsp salt
3 Tbsp castor sugar
70g seedless raisins
1 egg mixed well
Combine dry ingredients, excluding raisins. Add cubed butter and rub into dry ingredients using fingertips until mixture resembles fine breadcrumbs. Add raisins. Add milk or buttermilk and mix to form a soft dough. If the mixture seems too dry, then add a dash more milk. Place dough onto a floured surface and pat down to form a rectangle about 2cm thick. Cut out scone shapes with a scone cutter, place on a baking tray, brush with egg wash and bake at 180 degrees Celsius for 15-20 minutes. Enjoy with jam and cheese or jam and cream.
I’ve drawn a bit of baking inspiration from my previous post, HERE. I enjoyed the Coffee and Cinnamon cake combination and so decided to try a different combination with my new winter flavour friend, Cinnamon. I decided on something fruity this time around and thought an orange flavor would go really well with the warm wintery taste of cinnamon, and it does.
To make this lovely tea cake, you will need:
1 whole orange
1.5 cups cake flour
1 tsp baking powder
1 tsp bicarb of soda
3ml ground cinnamon
1 cup sunflower oil
1 cup milk
Place the whole orange in a small saucepan and cover with water. Boil until soft. Approximately 45min to 1 hour. While the orange is boiling, sift flour, baking powder, bicarb and cinnamon in a bowl. Add the egg, sunflower oil and milk and beat well with an electric hand beater until mixture has reached a smooth consistency. Set aside.
Once orange is soft, remove from the pot and allow to cool. Cut into large chunks with the skin on. Place into a food processor and blitz to a thick pulp. Set 1 Tbsp aside. Add the remainder of the orange pulp to the cake mixture. Combine well.
Pour cake mixture into pre-greased 20cm round, deep based cake tin and bake in a preheated oven of 160 degrees Celsius for 50min or until a skewer comes out clean.
625ml sifted Icing sugar
50ml soft butter
1 Tbsp orange pulp that was set aside
Combine all ingredients for the icing until a smooth consistency. Ice cake.
Decorate with dehydrated slices of orange. Slice orange into medium to thick rounds. Place on a baking tray and dust with granulated sugar. Dehydrate in a pre-heated oven of 140 degrees Celsius for about 1 hour or until orange rounds start to dry out and feel hard. Switch oven off and allow to cool in oven. Arrange on icing.
Until now I have never baked with a combination of cinnamon and coffee. I can however understand the “meant-to-be-together” union between these two warm, wintery ingredients. Both elements exude a homely, inviting smell as they merge in the warmth of the oven. The end result is a delectable and delicious addition to an afternoon cuppa.
You will need:
3 eggs separated
250ml castor sugar
375ml cake flour
5ml ground cinnamon
2ml ground nutmeg
30ml butter or oil
125ml strong black coffee
15ml baking powder
In the words of Chef Justin Quek, “First, knife skills. Then, knowing how to control heat. Most important is choosing the right product… the rest is simple.” – Well that’s what we thought in Durban and perhaps one never knows what’s cooking. Deen TV, Channel 365 on StarSat and 152 on Openview HD is about to inaugurate its brand new television kitchen-recording studio, the channel said in a statement.
The kitchen studio will be home to many cooking and baking television shows in Durban. Durban is home to a unique brand of cuisine and the location could not have been more apt. The Deen TV Kitchen studio is the brainchild of the channel’s Board Chairman, Hassim Jogee, who said that the project was in planning for two years. Jogee said that the broadcaster has reached a milestone by unveiling a high tech kitchen for the use of television productions.
The studio is fitted with the latest designs in kitchen cupboards, appliances and more. The facility was designed with the television audience in mind ensuring the best possible angles capturing all the action as it happens. Jogee added that he wished to thank sponsors like DEFY, KZN Boards, Maharani Tiles, Vawdas Interiors, H. J. Lighting, A. Sathar & Sons, Chatsmain Curtain & Blinds, and Breez Air Conditioners for making the project possible.
The new studio sees the inauguration and launch of two brand new shows on Deen TV. What’s Cooking? will showcase the expertise of Chef Ismail Arbee as he takes us on a fun and experimental journey that will unlock your imagination and passion for cooking. The series will cover unique fusion-style dishes.
In a brief Interview Arbee said, “It’s a brand new venture for me and a pure adrenaline rush to be cooking in a studio with cameras all around showing the world what I love to do and sharing my experience with every one and teaching people new cooking techniques”. Some of the dishes that one will see on What’s Cooking? include a Lamb rack with a mint honey and pomegranate reduction served with a sweet potato and parsnip crostini. For fish lovers Arbee will whip up some grilled Sole fish with a lemon garlic and mint coriander sauce served with creamy mushroom and pea barley.
Now we all know a good dessert compliments a good meal. Another series to be filmed in the studio is titled “Simply Desserts”, hosted by renowned pastry chef Zahira Mohamed. Whether you’re skilled, or an amateur at baking, let Chef Zahira Mohamed introduce you to a world of hot and cold desserts with a modern take on your old favourites, as well as over the top creations that are trendy and spectacular. The most elaborate desserts are demonstrated and explained step by step on Simply Desserts so that no one gets left with an empty tummy.
Jogee also took the opportunity of thanking all that that was involved in putting the project together for their hard work, dedication and determination. Deen TV’s Kitchen Studio will film the inaugural episodes of the new series on Thursday the 5th of May 2016. VIPs and members of the media are expected to attend the grand opening event at the channel’s Durban facility – (Deen TV News)
This article contributed by: Vernon Loker
To the layman, a cocktail is little more than a tasty drink found in up-market restaurants, at plush bars or at other elite gatherings, in which patrons consume liquids fit for a very special occasion.
However, to the connoisseur, cocktails are hand-crafted brews requiring a delicate touch of blending various flavours of beverages, both natural and alcoholic together with, if called for, exotic spices to round off nothing short of a sensation to the palette. Granted, these drinks are commonly found at special celebrations, but interestingly for me, they also feature when conversations are light and topical at the end of a business day or the gathering of friends and family during a meal at a favourite eating or drinking establishment over the weekend. Fairmont Zimbali’s launch into this dimension of socializing at their Resort on the North Coast of Kwa-Zulu-Natal nearby Ballito has introduced me to this previously unknown world.
I was recently introduced to this form of social drinking when accompanying my wife to Fairmont Zimbali Resort launch of their exclusive cocktail menu called Classics Perfected.
I should really picnic more since it’s such a wonderful outing to enjoy with friends and family plus the added feature of delicious food (and wine).
I remember as a young girl doing road trips with my grandparents. We would often make a trip to the beach or visit family who lived inland. My grandfather drove an enormous chocolate brown valiant which was so spacious inside that I could quite comfortably stretch out on the back seat to sleep. My gran always had a delicious assortment of picnic food such as boiled eggs, vetkoek stuffed with savoury mince, meatballs, milktart and her very delicious ginger beer. Picking up from this fond memory, I have made a few picnic friendly foods HERE, HERE and HERE. This particular dish is another favourite to add to the growing list of “mobile” foods.
Because so many people are following the Banting lifestyle, I’ve adapted this recipe to cater for those LCHF (Low Carb, High fat) eaters.
You will need:
1 onion (finely diced)
2 medium sized courgettes (grated)
2 cloves garlic, minced
50g grated cheese (you can use any type of cheese)
1 egg plus 1 egg yolk
500g mince (lamb, beef or chicken)
Salt and pepper to taste
Preheat oven to 210 degrees Celsius.
Combine all ingredients in a bowl and mix well.
Roll into golf ball size balls and place on a baking tray lined with baking paper
Bake for 30 minutes or until golden brown.
Serve with caulimash or courgette noodles.
You can swop the 2 grated courgettes for a cup of grated sweet potato.