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.
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 ...
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.
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.
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.
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 ...