Month: August 2014

Turkish Delight Cake….

 

 

IMG_3668You don’t need a special occasion to make up this delightful cake!  Any day can be a magical one with a slice of this Turkish Delight Cake!

 

This recipe was featured as part of the recipe feature in The Star and Daily News for Eid this year! I had no idea that there were so many fans of Turkish Delight…my kids call it the Narnia Cake because that’s when they first became really curious about this treat!

 

A slice of delicious.....A slice of delicious…..

 

I did the photos for the Eid feature and then popped past Broadacres Superspar to visit my mentor and ‘other mother’, Pat Tarr, who then ordered ten triple layer cakes for the store!  I dashed back to Holi Cow and got baking at speed!  

 

Cakes, cakes and more cakes!

Cakes, cakes and more cakes!

 

Just a quick word on pistachios…the price has gone through the roof and is now around R300 – R360 per kilogram! You could just use toasted flaked almonds instead of the pistachios if you don’t want to break the bank!

 

The response to the KitchenAid competition has been phenomenal!  I am delighted to be giving away one of my kitchen ‘must haves’ – check out the competition on the link, https://yudhikayumyum.com/competition/kitchenaid-giveaway-2014/

 

Turkish delight cake

 

Ingredients:

360g cake flour

300g sugar

25ml baking powder

2ml salt

125g soft butter

3 eggs

375ml full cream milk

15ml rose essence

 

For the Rose Icing

125ml butter

625ml icing sugar

2 x 250g cream cheese

 

A few drops of rose essence

A drop of red food colouring

50ml fresh cream

Turkish delight, to garnish

Pistachios, to garnish

 

Here’s how:

Place the cake flour, sugar, baking powder, salt and butter into a mixing bowl and use the paddle attachment to mix.

The ingredients should have a sandy consistency.

Lightly whisk the eggs and full cream milk and pour this into the flour/butter mix.

Add the rose essence and continue beating until the batter is smooth – do not over beat!

Tint the batter with food colouring and mix well while scraping the bottom of the bowl.

Divide the mixture into 3 x 20cm baking tins that have been greased and lined.

Bake in a pre heated oven at 170°C for 20 minutes.

Place the cakes on a wire rack and leave to cool.

 

To make the Rose Icing:

Beat the butter until light in colour and gradually add the sifted icing sugar.

Continue beating until the butter reaches a creamy consistency. 

Add the cream cheese and beat until smooth.  

 

Add the rose essence, fresh cream and pink food colouring and beat until the icing reaches a spreading consistency.

Sandwich the cakes with icing and then cover the top and side using a spatula.

Garnish with turkish delight pieces and pistachios.

 

 

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The Food Mela…another reason to celebrate!

The Mela Family...left to right, Yarisha Singh, Kajal Bagwandeen, Yudhika Sujanani, Jailoshni Naidoo, Tevin Naidu, Farrah Mia, Fadeen Mia, Mishal Mookrey, and Zakeeya Patel

The Mela Family…left to right, Yarisha Singh, Kajal Bagwandeen, Yudhika Sujanani, Jailoshni Naidoo, Tevin Naidu, Farrah Mia, Fadeen Mia, Mishal Mookrey, and Zakeeya Patel

Life is beautiful…Life is colourful and now Life is Mela!  You must be wondering what a ‘Mela’ means?  Mela is an Indian fair.  Think bright colours, celebrations, delicious feasts and laughter…most importantly laughter!

A few months ago, I hosted a charity fundraising dinner for Richard Fienberg at Ethos Private Equity, and while preparing the feast, I received a call from the lovely Saira Essa who asked if I would shoot around 10 episodes for her new show.  I had worked with SABC 3’s Eastern Mosaic before but this was a ‘wow’ moment!

 

I couldn’t believe it….she promised to ring me a few days later and we set up a telephonic appointment…I waited by the phone…paced the garden at Holi Cow killing the lawn and then she rang…dead on time!  It suddenly began to sink in….this was really happening….what was I going to cook, what was I going to wear???

 

It just seemed too good to be true but the shoot was scheduled and we completed 17 food slots!  It was hard work, long hours and most importantly lots of laughs.  It seems that this is what the Mela team is all about.  I have now officially joined the team with Jailoshni Naidoo, Kajal Bagwandeen, Tevin Naidu, Mishal Mookrey, Farrah Mia, Fadeen Mia, and our very own South African ‘Material Girl’, Zakeeya Patel!  

 

So tune in to Mela, the all new Indian experience, starting Sunday, 31 August 2014 at 10h30!  

 

The girls...Yarish, Yudhika,Farrah and Zakeeya...

The girls…Yarish, Yudhika,Farrah and Zakeeya…

 

The boys....Mishal Mookrey, Tevin Naidu and Fadeen Mia

The boys….Mishal Mookrey, Tevin Naidu and Fadeen Mia

Mela team....SABC 2

Mela team….SABC 2

 

This big moment in my career calls for a celebration and Love begins with like….so ‘follow’ me on Twitter: http://www.twitter.com/YudhikaSujanani and leave a tweet about the competition! 

Click ‘Like’ on Facebook: http://www.facebook.com/yudhika.sujanani and post your comment! 

OR log onto www.yudhikayumyum.com and post a comment…share the link, and you could be the winner of one of my kitchen ‘must have’ appliances, A KitchenAid Stand Mixer worth R6990!  

Love begins with 'LIKE' - click like or follow on facebook, twitter or the blog and leave a comment!

Love begins with ‘LIKE’ – click like or follow on facebook, twitter or the blog and leave a comment!

You have till the 1st October 2014 to post your comments and favorite moments in the comments section of this blog, Twitter or Facebook!  Terms and conditions apply.  

Let them eat cake….

Double Choc Marble Cake by Yudhika Sujanani

Double Choc Marble Cake by Yudhika Sujanani

I find it difficult to get my head around Women’s Day or Women’s Month…you see, I do believe that women are just phenomenal all year round! My Women’s Month kickstarted when my friend and colleague, Yogas Nair, was appointed as editor of the ‘Post Newspaper’. She is one of the real go getters I know that has kept climbing life’s mountains. Yogas and I go way back and she gave me my first ‘newspaper break’ by featuring my recipes in the Post many years ago. Looking back, it was one of those big career moments in my career and it gave me the platform to learn so much more. I went on to write for ‘The Star’, ‘Daily News’ and the ‘Sunday Times Extra’. However, all roads do seem to lead back to the Post and I am pleased that my recipes will be featured once again!

To be honest, I had not given much thought to Women’s month….I was still reeling from preparing ‘Burfee Cakes’ at Holi Cow for the Eid celebration but also just keeping up with the cooking classes and catering orders. Speaking of cooking classes, here is the updated schedule:

Cooking Class Update: The Curry Trail – learn how to use your spices to make curries from around Asia….Lamb Vindaloo, Sri Lankan Chicken Curry, Thai Green Prawn, Paneer in Almond Sauce, Rotis and Coconut Creme Brulees. The duration of the class is two hours and is followed by a sit down lunch. Bookings essential.

Date: Saturday, 23rd August 2014
Time: 10 for 10.30am
Cost: R375 per person

Cooking Class Update: Spice Spice Baby…learn how to add spices to your everyday meals to cook up quick and easy fuss free meals. Traditional Lamb Jalfrezie, Creamy Chicken Curry, Mushroom Mattar, Balti Prawn Curry, Samosas and Boozy Cream Cake. The duration of the class is two hours long and is followed by a sit down dinner. Bookings essential.

Date: Wednesday, 27th August 2014
Time: 6 for 6.30pm
Cost: R375 per person

Cooking Class Update: Curry 101 Hands on Class – learn how to use spices to make delicious spicy meals in a flash….Lamb Rogan Josh, Chicken Korma, Coconut Prawn, Mushroom and Chickpea Curry, Rotis and Chocolate Ganache Cake. The duration of the class is two hours and is followed by a delicious lunch. Bookings essential.

Date: Saturday, 30th August 2014
Time: 10 for 10.30am
Cost: R375 per person

Please email us at hetals@iafrica.com to book or call 011 – 4672661 to book your spot. All ingredients are provided.

The Post Women’s Day edition was a special one with a real cause for celebration as Yogas not only took on the role as editor but it marked the first female editor in 60 years! AMC cookware also joined in our celebration by sponsoring a R5000 prize for Women’s month!

Women's Month Prize....30cm Gourmet Roaster from AMC cookware!

Women’s Month Prize….30cm Gourmet Roaster from AMC cookware!

For more details on the competition, don’t forget to get your copy of the Post Newspaper on Wednesdays!

What better way to celebrate Women’s Month than a feature on cakes in the Post Newspaper? Here is one of the recipes featured in the Women’s Day edition….

Double Chocolate Marble Cake

This is a delicious buttery cake with a delicate crumb. It can be frosted but I chose to drizzle milk chocolate over instead for a lighter version.

Ingredients
300g soft butter
250g sugar
Pinch of salt
6 eggs
150ml milk, room temperature
280g self-raising flour
5ml baking powder
5ml vanilla essence
100g Lindt dark chocolate, chopped
20g cocoa powder

For the Chocolate Drizzle
100g milk chocolate, chopped
25g butter
60ml milk

Grease a 22 – 25cm bundt tin with butter and then dust the tin with flour. Shake off the excess flour.
Pre-heat the oven to 170°C.
Cream the butter and sugar with an electric beater until very light in colour.
Add the salt and add the eggs one at a time, beat well after each addition.
Pour the milk into the creamed mixture – the mixture may look curdled but will come together at the next stage.
Divide the flour into two bowls. Add the chocolate chips to one bowl and the cocoa powder to the other. Divide the baking powder between the two bowls.
Divide the creamed mixture into the two bowls with flour and mix well to ensure the ingredients are well combined and form a soft thick batter.
Spoon the chocolate mixture into the bundt tin and use a spoon to creating a trough for the chocolate chip mixture. Scoop the second batch of batter into the tin.
Use the back of the spoon to smooth the top.
Bake the cake for 45 – 50 minutes depending on the size of the tin. A skewer should come out clean when the cake is tested.
Leave to cool in the tin for 15 – 20 minutes and then turn out onto cake platter.
To make the chocolate drizzle:
Heat the milk and butter. Add the chopped milk chocolate and then stir until smooth. If the mixture appears lumpy, heat the chocolate for 10 second intervals in the microwave, stirring well after each time.
Spoon the melted chocolate over the cake, letting some of the drizzle run down the sides of the cake.