Snap, Sizzle & Cook

Sharing my love of food

Archive for the tag “magazine”

Chilled Cherry Soup

My friend Nicola from the blog http://running-on-coffee.blogspot.com challenged me to make a recipe from the http://www.yourfamily.co.za magazine issued in July 1989.  I was 20 then which seems a lifetime ago.  I was definitely up for the challenge as cooking and baking is my thing.  I love spending time in the kitchen cooking for my family and trying out different recipes.  My challenge was to make a delicious dessert called a Chilled Cherry Soup.  It is so easy to make and the results are an amazing, fresh, delectable dessert.

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You will need:
400g can red unpitted cherries, pitted 
75ml sweet sherry 
75ml brandy 
250ml sour cream 
125ml plain yoghurt 
60ml milk 
60ml iced water 
50g sugar 

Garnish:
Cherries 
Mint 

Method:
In a bowl, soak cherries in sherry and brandy, one hour. Drain, reserve 25ml liquid. In a food processor, blend together reserved liquid, sour cream, yoghurt, milk and water. Blend in sugar and half the cherries. Stir in remaining cherries, reserving some for garnish. Refrigerate until ice cold. Pour into chilled soup bowls, garnish with cherries and mint.

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Love to Bake Workshop

On Wednesday 4th September I was super lucky and I guess privileged to occupy the very last available seat at the Good Housekeeping/Love to Bake Workshop.  This well attended and “delicious” workshop was held at The Benjamin which is a beautiful little boutique hotel situation on a very trendy and vibey strip of Florida Road in Durban.

The guests were treated to a variety of fruit juices, tea or coffee on arrival.  We were spoilt with the most delicious hors d’oeuvres which were served by a group of lovely ladies walking around with platters making sure we didn’t go hungry.

The purpose of the workshop was to celebrate the Year of the Tart (2013) with Moir’s and their range of delicious baking products as well as demonstrations by our very own Queen of Tarts, Tina Bester.  Tina also endorses the colourful range of Love to Bake cookware from Clicks which was used throughout her demonstrations.

Carmen Clegg (Senior Advertising) from Good Housekeeping Magazine as well as Snowy Kruger from Moir’s were our very gracious hosts who got the “taste buds going” by explaining the concept behind “Celebrating Tarts” and The Year of the Tart”.

Tina Bester got demonstrating on 2 beautiful tarts as well as THE most yummylicious (if that’s even a word) red velvet cupcakes.  The tarts that our very talented Tina made were Chocolate and Pear tart, Apple, ginger and caramel tart and then last but not least Red velvet cream cheese cupcakes.   Click here to get the recipes.

We all had a fabulous afternoon and were thoroughly spoilt with delicious food and goodie bags. At the end of the afternoon, Carmen Clegg did a lucky draw giving away some seriously fabulous gifts and I was extremely lucky to get a Moir’s gift bag full to the brim of lovely baking ingredients.  An afternoon that I look forward to repeating again next year!

See picture gallery below.

Moir's - Once upon a Tea time entrance

Moir’s – Once upon a Tea time entrance

Seating arrangement with goodie bags

Seating arrangement with goodie bags

The demonstration workstation

The demonstration workstation

Lovely little garden setting

Lovely little garden setting

friendly waitress

friendly waitress

Tina has written 5 cookbooks and these were for sale at the workshop

Tina has written 5 cookbooks and these were for sale at the workshop

Queen of Tarts banner

Queen of Tarts banner

The Love to Bake range available exclusively at Clicks stores

The Love to Bake range available exclusively at Clicks stores

Lucky me to have a pic with the Queen of Tarts herself

Lucky me to have a pic with the Queen of Tarts herself

Meeting up with lifestyle bloggers and friends, Nicola Meyer from the blog http://www.runoncoffee.blogspot.com and Faeema from the blog http://thesparklinglabyrinth.wordpress.com

Meeting up with lifestyle bloggers and friends, Nicola Meyer from the blog http://www.runoncoffee.blogspot.com and Faeema from the blog http://thesparklinglabyrinth.wordpress.com

I also met Shirley from  http://cuizine.co.za/ who is also a food blogger

I also met Shirley from http://cuizine.co.za/ who is also a food blogger

Carmen Clegg from Good Housekeeping Magazine welcoming us all to the workshop

Carmen Clegg from Good Housekeeping Magazine welcoming us all to the workshop

Snowy Meyer from Moir's  explaining the celebration of The Year of the Tart

Snowy Kruger from Moir’s explaining the celebration of The Year of the Tart

Tina in action

Tina in action

Apple, ginger and caramel tart

Apple, ginger and caramel tart

Chocolate and Pear tart

Chocolate and Pear tart

Red Velvet cupcakes

Red Velvet cupcakes

The entrance to The Benjamin Hotel

The entrance to The Benjamin Hotel

beautiful little hotel

beautiful little hotel

Contents of the goodie bag

Contents of the goodie bag

The Moir's hamper that I won (yay me!)

The Moir’s hamper that I won (yay me!)

Banana Bread Cake with Peanut Butter Frosting


My inspiration for this cake comes from the seemingly trendy pairing of banana’s and peanut butter. The last 2 food magazines that I’ve read have featured this combination so I decided to try it out for myself and to use my own cake recipe, just modified. The outcome is absolutely delish and the combination definitely works.

For the Cake:You will need:
3 cups Cake flour
2 tsp. bicarb of soda
2 tsp. baking powder
1 cup of castor sugar
1 cup oil
1 cup milk
3 eggs
½ tsp. vanilla extract
2 ripe bananas (mashed)

Peanut Butter frosting:
1.5 cups crunchy peanut butter
1.5 cups of icing sugar
¾ cup of butter
½ tsp. vanilla extract

Method for Cake:
Combine dry ingredients and in a separate bowl, combine wet ingredients, except for banana mash. Combine wet and dry and using a hand mixer, combine well. Stir in the banana mash and half fill 2 prepared round cake pans and bake at 165°C for 50 minutes or until a cake skewer comes out clean.
Leave to cool completely.
Method for frosting:
Sift icing sugar and combine with butter till a smooth, creamy consistency. Add peanut butter and vanilla extract and mix well.
Spread frosting on one of the halves and place the other half on top. Spread the remaining frosting on top of the cake and drizzle with melted chocolate or top with chocolate chips.

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