Noodle Salad
A delicious sweet and savoury salad. As seen on Expresso Morning Show or Afternoon Express, SABC3.
Butternut Soup
Heat the butter and sauté the onion and the garlic until soft.
Add the butternut, apples, curry powder and turmeric.
Sauté lightly.
Add the stock, apple juice, red pepper and salt.
Close the lid, and let it simmer for 60 minutes over low heat.
Pulp the soup bit by bit until smooth.
Pour back into saucepan and heat to boiling point.
Add cream and milk.
Let it simmer for another 5 minutes over low heat.
Serve the soup hot.
Prof. Elain Vlok’s pancakes
Sift the flour, baking powder and salt together in a mixing bowl.
Stir the oil and the milk into the flour mixture until it is smooth and without any lumps.
Beat the eggs well and add to the pancake mixture.
Heat a little bit of oil in a frying pan. Pour any excess oil from the pan.
Spoon about 60 ml (4 tbsp) of the pancake mixture into the frying pan and bake the pancakes on both sides until done.
Keep the pancakes hot until serving time.
Sprinkle with cinnamon sugar and serve.
Tropika Volcanic Mocktail
An eruption of flavour. As seen on Expresso Morning Show or Afternoon Express, SABC3.
Clover Nolac Hot Chocolate
No need to give up hot chocolate just because you’re lactose intolerant.
Clover Nolac Chai Latte
A warm drink for those who are lactose intolerant. As seen on Expresso Morning Show or Afternoon Express, SABC3.
Tiramisu Milk Sponge Cake
METHOD FOR THE BATTER:
Cream the eggs and sugar together until pale in colour and voluminous, add the flour and baking powder by folding it through while heating the milk and butter over a medium heat until the butter has completely melted and the milk comes to a gentle simmer.
Pour the milk and butter mixture into the egg mixture while stirring continuously to prevent any lumps. Grease a selection of mini bundt tins before pouring the batter into them and baking for 15-20minutes at 1800C, the time will depend on the size of the dish you’re using.
METHOD FOR THE SYRUP:
While the cakes are baking prepare the syrup by heating the milk, espresso and sugar together, once the mixture comes to a gentle boil allow it to cook for 5 minutes before taking off the heat.
Once the cakes are cooked spoon some of the milk syrup over them and allow to cool slightly before turning out allowing the syrup to soak through.
METHOD FOR FROSTING:
Cream the icing sugar and cream cheese until smoother and add the coffee liqueur.
Gently fold in the mascarpone (Do not overmix!). Place in a piping bag fitted with a plain nozzle.
Once the cakes have cooled simply pipe the frosting over and serve.
Super M Chocolate Fondant Microwave Cakes
METHOD FOR THE FUDGE CENTER:
In a medium saucepan add the condensed milk and chocolate. Stir over a low heat until melted and smooth.
Pour the mixture into a 15cm square tin or dish and freeze until firm enough to cut into 2cm squares.
METHOD FOR CHOCOLATE BATTER:
In a small bowl whisk the flour, cocoa powder and sugar together. Whisk in the butter, Super M and vanilla until combined and smooth. Fold in the chocolate chips.
Pour half the batter into a microwave- safe mug, add 1-2 fudge squares and top with the rest of the batter. Microwave on high for 1 minute or 1 ½ minutes, depending on your microwave.
Allow to cool for 1 minute before serving. Serve with a scoop of your favourite ice cream
