YUM YUM YUM! This salad is just delicious!
Archive for July, 2011
Malva pudding is not only a South African staple; it is Madiba’s favourite pudding too!
There are so many versions of the pudding, but my mom’s recipe (with my addition of Cape Velvet) remains my favourite.
I have paired the pudding with a beautiful smooth ice cream, (which requires no ice cream machine) from one of my favourite local recipe books: Prickly Pears and Pomegranates.
When I first read the book I was convinced I had been accidentally swapped at birth and actually belonged to the Palmer family and should have been raised on a farm cooking daily feasts for lunch.
You do not have to be a chef armed with ramekins and dariol moulds to make perfect little puddings. Scoot off to Wespack for mini enamel mugs (R5) and follow my instructions below to serve both in the mugs or unmoulded.
NEVER try to double a portion of Malva pudding-it has to do with not doubling the bicarb but using a different ratio.
After trying unsuccessfully to double my favourite recipe, my friend and baking expert Julie, kindly sent word of my malva disasters off to her friends, and Angela Day’s (Jenny Kay) expertise saved the day (as well as my sanity).
Just make two batches. It is easier than trying to explain the precise science of raising agents, which still leaves me very perplexed.
This is as local and LEKKER as it gets!
There are two reasons why I don’t eat corn fritters as often as I would like to: Because they are fried and they have to be served immediately.
So oil aside, this is why, in my opinion, food establishments should refrain from adding fritters to their menu unless they are prepared to cook them on order.
There is nothing worse than a sloppy fritter-especially one that has been re-heated in the microwave.
If you need to prepare these in advance, then try not to serve them with a salsa and crispy rocket. Salsa type toppings, with onions, should be paired with a fresh crispy fritter only.
Pre-made sloppy fritters, I discovered, can be instantly lifted by a smothering of crème fraîche and some sweet onion marmalade or tomato jam.
So if the fat content was not an issue, I would happily consume these all day long.
Pair the fritters with a halloumi and roasted peppers salad. See recipes…
3 Mealies *
½ cup self raising flour
½ cup milk
½ cup grated parmesan *
A handful of chopped coriander
1 tsp salt and ½ tsp course black pepper
Oil to fry
- Sift flour into a bowl, add parmesan, combine the milk and egg and add to the flour.
- Remove the corn from the cob and add to the mixture
- Heat a pan and add the oil and then add dollops of the batter and fry on each side
- Serve with crème fraîche and a dollop of onion marmalade, or sweet tomato jam or an avocado salsa made with chopped onions, pickled peppers, coriander, avocado and squeeze of sweet chilli sauce.
- Smoked Salmon, cream cheese and Woolies spicy guacamole makes a great topping.
Use Woolies mealies, they are sweeter and juicy than other varieties and require no cooking, otherwise substitute with a can of corn (not sweetcorn)
The parmesan cheese I used is Cremona, from the cheese factory in Carrera shopping centre. If you are grating your own parmesan then do not add the milk-wait till everything is combined and add milk if necessary. Grating your own parmesan makes a light and airy serving of cheese which needs less moisture.
I made this cheesecake for my friend Julie’s birthday this weekend and I was reminded again of why it’s without a doubt the best cheesecake I have ever eaten.
It’s an effort for an impatient cook like me, but if you follow the instructions step by step you will be rewarded with a beautiful cake.
The fabulous thing about this recipe is that you cover any cracks with a rich caramel sauce and caramelised macadamia nuts-the best part of the cake!
The caramel sauce can be tricky-if all else fails just make a regular caramel sauce with butter, dark sugar and cream.
Simple, hearty, fragrant and tasty. Who needs more from a meal in this weather?