Snap, Sizzle & Cook

Sharing my love of food

Archive for the tag “condensed milk”

Sticky fudge and nut slices

One of my favourite recipe books which was given to me by a friend, is called The Ultimate Book of Baking. I’ve baked recipes from this book for my blog before like the Simnel Loaf (Simnel Loaf) and hot cross buns (Hot Cross Buns). Besides baking from my regular list of bakes that my family enjoy, I also like to experiment with new recipes, trying out new methods and techniques. Sometimes they work, sometimes they don’t but that’s also ok because we’re all here to learn and try new things. One of those recipes that I’ve been wanting to bake for a long time is sticky fudge and nut slices which actually is not all fudge. There is quite a thick layer of shortbread underneath the fudge which gives a nice “biscuity” flavour. I must say I also enjoy easy recipes and this particular one is very easy and not technical at all. A very tasty anytime treat. Just ask my son who devoured 3 before dinner last night.
DSC_0005 (627x418)
DSC_0003 (627x418)
You will need:
Base:
185g cake flour
100g sugar
125g butter
Topping:
397g can condensed milk
60g butter
30ml golden syrup
50g pecan nuts or any nuts of your choice, coarsely chopped
Method:
Base:
Sift the flour and add the sugar. Rub in the butter until a dough is formed. Press into a greased 20 x 20cm baking pan. Bake in preheated oven at 180 degrees Celsius for 15-18 minutes. Cool slightly in the pan.
Topping:
Combine the condensed milk, butter and syrup in a heavy-based saucepan. Whisk continuously over heat for about 10 minutes or until the mixture becomes golden brown.
Remove from the heat and spread the hot mixture over the baked base. Sprinkle with nuts and press them in lightly. Refrigerate or leave to set before cutting into slices or squares.

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My Heritage Day (24 September)

For my non-South African followers, Heritage Day is a South African public holiday celebrated on 24 September. On this day, South Africans across the spectrum are encouraged to celebrate their culture and the diversity of their beliefs and traditions, in the wider context of a nation that belongs to all its people (read more here http://en.wikipedia.org/wiki/Heritage_Day_(South_Africa)

My Heritage day started off very early.  My body clock does not know the difference between public holidays (sleeping late) and work days.

Like a large number of other South African (I’m sure), we planned to have a braai (barbeque) to celebrate our heritage (read more about braaing here http://en.wikipedia.org/wiki/Regional_variations_of_barbecue#South_Africa

Because of my early start, I thought I’d get my side dishes done so that I could relax for the rest of the day.  It worked out pretty well as I had everything sorted by about 10:30 (like I said I had an early start – 5:30 to be precise).   I am generally a very organized person and don’t like to be busy after guests have arrived.   I decided to make a potato salad, mielies (corn on the cob), pea fitters (my favourite) and chocolate mousse tarts.  I invited my lovely sister-in-law who’s company I always enjoy as well as her friend whom I am very fond of.  We had a lovely afternoon, chatting up a storm and having a good couple of laughs.  I am a social junkie and just love entertaining, so my Heritage Day was very enjoyable and very special with family and friends.
Heritage Day
Getting back to the food, my potato salad is made a very traditional South African way and that is with equal amounts of condensed milk to mayonnaise just to give it a lovely sweetness as opposed to the tartness of just the mayonnaise.  I make my potato salad with boiled potatoes diced (6 potatoes), add a diced onion, one grated egg, seasoning,  125ml mayonnaise and 125ml condensed milk.  One word……..yummy!  You can change the consistency if you wish it to be less sweet. I grated another egg on top for garnishing.
Heritage Day
To make these delicious pea fritters, follow the recipe below which I got from the October 2012 issue of Food and home magazine (http://www.foodandhome.co.za)
250g frozen peas
125ml milk
2 large eggs
30g cornflour
200g cake flour
2.5ml baking powder
100g feta crumbled
30ml fresh mint, chopped
Salt and freshly ground black pepper to taste
Oil for frying

Method:
Boil the peas in a saucepan for 2 minutes. Refresh under cold water and drain. Puree half the peas in a food processor until smooth and set aside. Combine the milk, eggs, cornflour, flour, baking powder and pureed peas in a bowl. Add the remaining peas, feta, mint and seasoning. Mix gently. Heat the oil in a large non stick frying pan over medium heat. Add tablespoons of the mixture to the pan, frying in batches until golden. About 3 minutes on each side. Drain the fritters on a paper towel. Serve with crumbed mozzarella cheese and lots of fresh lemon and mint.

Mielies done on the braai

Mielies done on the braai

Heritage Day
I cheated slightly with my dessert because I used Moirs box mousse for the filling of my tarts.  Click here for the tart casings recipe.  Follow the box instructions for the Moirs mousse.  Once done, place the mousse into a piping bag and pipe gently around the tart casings. Top with a cherry and voila! Delicious!
Heritage Day

Sensational Sago


Sago pudding has got to be the ultimate in winter comfort desserts (well for me anyway).  It is quick and easy to make (no baking) and can be prepared in advance and stored in the fridge to be reheated later.  Served with warm custard, I could easily make a meal of it so without a doubt this pudding is sensational in every sense of the word. There are quite a few variants to making a sago pudding but this specific recipe is from here.

Sago is a starch extracted in the spongy centre, or pith, of various tropical palm stems.  It is a major staple food for the lowland peoples of New Guinea. The largest supply of sago comes from the East Indies. Large quantities of sago are sent to Europe and North America for cooking purposes. It is traditionally cooked and eaten in various forms, such as rolled into balls, mixed with boiling water to form a paste, or as a pancake. Sago is often produced commercially in the form of “pearls”. Sago pearls can be boiled with water or milk and sugar to make a sweet sago pudding.  Sago pearls are similar in appearance to tapioca pearls and the two may be used interchangeably in some dishes.

You will need:

4 cups of milk
Pinch of salt
1 Tbsp butter
2 cinnamon sticks
4 cardamom pods
2 star anise
1 cup sago
1 tin of condensed milk
1 tsp vanilla essence
2 egg yolks
60ml smooth apricot jam
Sugar to sprinkle
Custard or double thick cream to serve

Method:
Bring the milk, salt, butter, cinnamon, cardamom and star anise to a boil over medium heat.  Add the sago and stir continuously for about 20 minutes or until the sago is transparent.
Mix the condensed milk, vanilla and egg yolks together then stir through the sago mixture for 3 minutes.  Divide and spoon the apricot jam into 4 – 6 ramekins (depending on size) and top with sago pudding.  Sprinkle a layer of sugar over the pudding and caramelize with a blow torch or under a heated grill.

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