Panna Cotta with Granadilla
Dissolve the gelatin in the water until spongy. Set aside.
Heat the cream at a low temperature and bring it to a boil.
Remove from the stove.
Stir the hydrated gelatin into the cream until it is dissolved.
Mix in the condensed milk and yoghurt.
Pour into six ramekins up to 1 cm from the top.
Refrigerate for 4 hours until the panna cottas is set.
TOP LAYER
Pour 45 ml (3 tbsp) of the granadilla juice into a separate small bowl and sprinkle gelatin on top until it becomes spongy.
Pour the rest of the granadilla juice and the granadilla pulp into a saucepan and bring to the boil.
Remove from the heat.
Stir the spongy granadilla juice into the hot granadilla mix until dissolved.
Allow it to cool and pour it over the set panna cotta.
Return it to the fridge to set.
SERVING SUGGESTION
Unmould the panna cotta onto a serving plate and serve cold.
Baked Sago Pudding
This South African classic is versatile and delicious.
Malva Pudding
Whip up this South African classic dessert.
Spotted Dick
Sift the flour, cloves, ginger, cinnamon and salt together.
Use an electric mixer and cream the butter and sugar until it is light yellow in colour.
Add the eggs one by one and mix well after adding each one.
Stir the apricot jam and the golden syrup into the butter mixture.
Add the baking soda to the milk and stir it into the butter mixture.
Stir the dried fruit, nuts, cherries and the flour mixture together.
Stir the mixture and add the water and brandy to the butter mixture to form a dough.
Fold the muslin cloth in half. Sew the long and one short side to form a rectangular sleeve. Moisten the muslin cloth.
Spoon the dough into the the muslin cloth. Close up the muslin cloth, but leave enough space for the pudding to rise. Use a piece of string and fasten the opening.
Put an old plate upside down in a pot of boiling water.
Place the pudding that has been tied up onto that plate. Make sure the pot has enough water to cover the pudding. Cover the pot with the lid.
Boil for 4 to 4½ hours until done. Make sure that the pudding is covered with water throughout.
Take the pudding out of the pot and let it cool.
Take the muslin cloth off and place the pudding on a serving plate.
BRANDY SAUCE
Put both the butter and sugar in a double cooker and heat. Stir frequently until the sugar has been dissolved.
Also stir in the brandy.
Mix the egg yolks and the milk well. Stir it into the sugar mixture in the double cooker. Boil until it thickens. Remove from heat.
Beat the egg whites until they stiffen and fold it into the brandy mixture.
Serve the brandy sauce with the Spotted Dick pudding.
Cinnamon Dumplings
A treat that will disappear as fast as you serve it.
Melkkos
So delicious – as a meal or dessert.
Chicken Roulade
This recipe is much easier than you think! As seen on Expresso Morning Show or Afternoon Express, SABC3.
Chicken Pie
Preheat the oven to 200 °C.
Put the chicken, salt, black peppercorns, cloves, bay leaves, white vinegar, onions, carrots and water into a large pot.
Cook the chicken for 2 hours until done. Let it cool somewhat, and take the chicken out of the stock.
our the stock through a sieve. Set the stock aside.
Spoon out the onions and the carrots and set aside.
Flake the chicken finely. Stir in some of the onions and the carrots.
SAUCE
Melt the butter in a saucepan and stir in the cake flour. Add the chicken stock slowly while stirring the mixture, and let it simmer until the sauce has thickened. Season to taste.
Remove from heat and stir in the cream. Pour the sauce over the chicken mixture and stir.
PUFF PASTRY
Grease an ovenproof dish well with butter.
Roll out the puff pastry dough. Line the base and the sides of the oven dish.
Spoon the chicken mixture into the prepared oven dish.
Roll the remaining puff pastry over the chicken mixture and squeeze the dough down onto the edges.
Decorate the top of the pie with the remaining puff pastry dough.
Put some of the milk and egg mixture onto the top of the pie.
