WBD 2019: Chocolate & Coffee Shortbread Sandwiches with Stork Bake

by

My late maternal grandfather had the habit of clipping out articles of interest from newspapers and magazines to pass on to family. He would also scribble down bits of trivia he picked up from TV and radio onto the scraps of cigarette-box cardboard he kept in his pockets. I inherited the practice in my own ...

View post

Foodgrams: Beetroot Soup

by

  View this post on Instagram   Too many things to process but this beetroot soup was a cheer. Add blitzed roasted baby beets to veg stock. Season with cumin, coriander, salt, pepper and lemon juice. Finish off with almond milk. #dslr #foodphotography #foodstyling #beetrootsoup #recipewhatrecipe #supper #naturallight A post shared by Saaleha Idrees Bamjee (@saaleha_b) on Dec ...

View post

Quick Coconut Milk Curry

by

I made this curry some years back when I was testing a Jamie Oliver self-stirring home-cooker. While prepping for my upcoming food photography workshop, I came across these images in my archives and realised I didn't get around to blogging the recipe. It's a quick dish to put together and any sort of protein would work ...

View post

Foodgrams: Tennis Biscuit Fridge Cake

by

  View this post on Instagram   No-bake nostalgia; Tennis Biscuit fridge cake. I would have layered the choc mint variant with a mix of Caramel Treat and cream but I really wanted to use up the lemon curd cream I had left over from the lemon and walnut ice cream cake. For those who've never made this, ...

View post

Lemon and Walnut Infused Ice Cream Cake with Stork Bake

by

The first time I tasted oil in an ice cream was an olive oil flavour at @thecreamerysa in Cape Town. I was so completely smitten by the complexity and mouth feel, I've been experimenting with different oils ever since. And when I developed this recipe for @ilovebakingsa I knew walnut oil would be a win, especially with lemon. I ...

View post

Baked Yoghurt Brûlée

by

One of my favourite things to eat on our travels through India is little pots of baked yoghurt at breakfast. I love the sweet tangy creaminess, almost like a whisper of cheesecake. Baking the yoghurt gives it such a pleasant mouthfeel, but I could just as easily eat spoonfuls of this mixture as is.   Baked Yoghurt Brûlée ...

View post

Roasted Macadamia, Cashew and Coconut Butter

by

Airfriers are great for roasting nuts; go for a low to medium heat and shake the basket intermittently. Process until smooth and flavour with salt, honey and a bit of cardamom. I was dealing with leftovers so I don't have exact measures but the macadamia:cashew:coconut flake ratio was something like 3:2:1

View post

Roasted Macadamia Nut Sojee

by

I have semolina on the brain today. I love the versatility of this ingredient. It makes a great component to savoury dishes as well, and I'm keen to try a few soon. But for now, here is a variation on my almond and vanilla semolina halva/sojee . In this iteration, I used ground roasted macadamia ...

View post

With Stork Bake: Semolina Halva With Almonds and Vanilla

by

There's just something so celebratory about a semolina pudding. It's one of those Indian dishes that work wonderfully as both starter and dessert. For Eid this year, I partnered with Stork Bake to develop this semolina halva with almonds and vanilla. Visit the Stork Bake recipe site for more recipes. Photography: Hein van Tonder Semolina Halva With Almonds and ...

View post

Coconut and Mango Wafer Cookies

by

I adjusted an easy recipe for wafer cookies from the Stork Bake recipe site to include desiccated coconut and mango essence. They turned out crisp with just hints of tropical flavour, like a lovely whisper of summer. Coconut and Mango Wafer Cookies (adjusted from www.stork.co.za) ½ cup (125 ml) Stork Bake 1 cup (250 ml) castor sugar ...

View post

Naartjie and Vanilla Cupcakes for World Baking Day

by

I am so honoured to partner up with Stork Bake again this year to bring you my best bakes. In celebration of World Baking Day, I came up with these naartjie and vanilla cupcakes. If you don't have naartjies available, create a dried powder from the rind of your favourite sweet citrus. Photography: Hein van Tonder Naartjie and Vanilla ...

View post

Foodgrams: Egg Fried Rice

by

  View this post on Instagram   Made egg-fried rice out of leftovers. Heated up some oil in a pan and added mustard seeds, dried curry leaves and salt. Once the seeds popped, I added fresh turmeric, black pepper, chopped garlic and green masala. Tossed in leftover rice, stirring it to coat with the other ingredients and then ...

View post

Fluffy Stuffed Spinach Omelette

by

When in doubt, omelette. In a bowl, whisk until airy; three eggs with chopped dill, salt, pepper, cayenne pepper, turmeric and garlic flakes. In the frying pan on medium heat; toast cumin seeds in bit of coconut oil, add about two handfuls of shredded spinach, and sprinkle with a little lemon/orange juice (the vitamin c prevents the ...

View post

Overnight Oats with Tahini and Appelstroop

by

I have that new year itch to declutter everything, including the fridge and the grocery cupboard. And that's what led to these overnight oats for breakfast this morning. I used appelstroop to sweeten because I'd bought a tin of the stuff on a whim a while back at President Hyper in Krugersdorp. I placed the following ...

View post

Foodgrams: Single-serving Microwave Cookies

by

  View this post on Instagram   My spirit animal is Cookie Monster, so I don't often bake up batches of biscuits to keep at home. #MustEatThemAll I found a recipe for single-serving microwave cookies and adjusted it to use ready-made muffin mix. For two cookies; melt 1 tablespoon of coconut oil, add four tablespoons muffin mix (any ...

View post