angela day

Raspberry Cream Cake….

Raspberry Cream Cake by Yudhika Sujanani

Raspberry Cream Cake by Yudhika

A perfect recipe to kickstart Spring….its a combination of a deliciously light, slightly buttery sponge, decked with luscious thick cream, studded with raspberries!  This recipe is dead easy and if you are like me and hates pic perfect icing…this one is for you! 

 

It’s been a crazy week at the Holi Cow, with new recipes being developed and I am celebrating the busiest week in our seven month trading life!  With no time or energy for a night on the town (and rather large cocktails), I have been feeling pretty smug!  

 

The Holi Cow cooking classes for September…

 

Holi Cow Cooking Class Update: 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: Wednesday, 10th September 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 dinner. Bookings essential.

Date: Saturday, 13th September 2014
Time: 10 for 10.30am
Cost: R375 per person

 

 

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!

 

And for those of you who love cooking and baking as much as I do, take a look at our KitchenAid Giveaway…all you have to do is spread the love….share the competition details on facebook or twitter and tag me in on it…with #KitchenAid #mela

 

Mela, the all new Indian show, will air on Sunday, 7th September at 10.30am on SABC 2!  I find watching myself on TV quite strange so I will probably be in the kitchen, making up one of these delicious cakes for dessert!  

 

Raspberry Sponge:

 

 

Ingredients

 

 

85ml hot water

80ml soft butter

250ml self-raising flour

10ml maizena

4 eggs

185ml sugar

5ml vanilla essence

Zest of 1 lemon

 

 

250g Mascarpone Cheese

60ml icing sugar, sifted

50ml fresh cream

300g fresh raspberries

 

 

Here’s how:

 

Pre-heat oven to 180°C.

Grease and line 2 x 20cm cake tins.

Combine the butter and hot water in a small bowl.  

Stir until the butter melts and leave aside to cool.

Sift the self-raising flour and maizena three times.

Whisk eggs in a large mixing bowl until light and fluffy.

Gradually add the sugar and continue whisking until the mixture leaves a trail visible for three seconds.

Fold the dry ingredients into the egg mixture.

Add the cooled liquid, vanilla essence and lemon zest and fold to combine.

Divide the mixture between the two prepared tins and bake for 12 – 15 minutes.

Turn the cakes onto a wire rack and leave to cool.

 

Whisk the mascarpone and icing sugar until smooth.

Pour the in the fresh cream and whisk for a few seconds.

Add a little more fresh cream if the mixture is too thick.

 

Place the cooled sponge on a serving platter.

Spread half the cream over the sponge.

Scatter half the raspberries over the cream and sandwich with the second cake.

Top the cake with the remaining cream and garnish with raspberries.

 

 

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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.

 

 

Choux Trouble – Fig and Mascarpone Puffs

Fig and Mascarpone Choux Puffs by Yudhika Sujanani

Fig and Mascarpone Choux Puffs by Yudhika Sujanani

The first time I made choux puffs was when I was about 16 years old. My mom was a huge fan of the Food and Home magazine and there was a feature on choux pastries which I found intriguing. I marched myself to the kitchen with my mother egging me on to make up a batch and they turned out perfect.

This started a craze and the Saturday arvie Swiss Roll was replaced by Profiteroles or Eclairs. The pastry was filled with scoops of fresh cream and then drizzled with chocolate. For some reason, I can’t even remember why, we just stopped making them. I have been working on some recipes for Eid, and remember that these puffs are a Persian favourite. They are called Nan Khameii.

I created these with a fig and mascarpone cream – ordinary whipped cream tends to flop after a bit and makes these pastries go soggy. The thicker the cream, the better the puff. I have tried these with chopped dried figs in the cream but much prefer a swirl of good red fig jam instead.

Fig and Mascarpone Puffs – Nan Khameii

Ingredients

For the choux pastry:
250ml cold water
125g butter, cubed
140g cake flour
Pinch of salt
4 large eggs

In a thick bottomed pan, bring the water and butter on a medium heat until the butter melts.
Add the flour and salt, then stir until the mixture forms a ball and leaves the sides of the pan.
Remove from the heat, and leave to cool until slightly warm.

Cooking up the flour butter and water in an AMC pot!

Cooking up the flour butter and water in an AMC pot!

Pre-heat oven to 200 degrees celsius.
Beat the eggs into the mixture, one at a time, beating well after each addition.
Pipe the mixture onto a greased baking tray leaving enough room in between them.

Piped choux pastry on a baking sheet

Piped choux pastry on a baking sheet

Bake for 10 minutes then reduce the temperature to 180 degrees celsius and bake for 20 minutes.
Switch off the oven and leave to cool in the oven.

Pretty and puffed!

Pretty and puffed!

For the filling

2 x tubs Mascarpone Cream
2ml vanilla paste or essence
120ml icing sugar
50ml red fig jam

70g white chocolate, melted

Place the cream and vanilla into a mixing bowl, then whisk while gradually adding the icing sugar.
Continue whisking the cream until stiff.
Stir the fig jam into the cream.
Slice through the puff and fill with cream.
Drizzle white chocolate over the puff to garnish.

The Eid Burfee Challenge….

Coconut and Pistachio Burfee by Yudhika Sujanani

Coconut and Pistachio Burfee by Yudhika Sujanani

It’s that time of year ago and once again, I headed back to the kitchen to test and develop more recipes for Eid.  I  came up with a selection of recipes and took a look at it only to realize that it would just not be Eid without a Burfee recipe.  After a chat to the food editor, Jenny Kay, it was back to the drawing board.

 

 

It does become a challenge…every year around Eid and Diwali there are requests for burfee recipes.  Last year, I did a rose and pistachio burfee https://yudhikayumyum.com/2013/10/29/rose-and-pistachio-burfee/

 

This time, I decided to play around with coconut and pistachios and I came up with a delicious creamy version of this old favourite.  I love just love coconut…desiccated, freshly grated, milk or just as is.

 

If you are looking for a new burfee recipe, this might be the one for you!

 

Coconut and Pistachio Burfee

500g Klim milk powder
145g dessert cream

125g butter
125ml sugar
1 x tin condensed milk
145g dessert cream
2 x 400g tins coconut milk
Green food colouring, to tint
125ml icing sugar
5ml ground cardamom
Edible gold leaf, to decorate
Pistachios, to decorate


Rub the cream into the milk powder until the mixture resembles crumbs.  
Set aside for 60 – 90 minutes.
Grease a 20 x 20cm casserole dish with non stick spray or butter.
Line the dish with plastic wrap, leaving some of the wrap draped over the sides of the dish.  
Grease the plastic wrap with non stick spray or butter.
Place the mixture into a food process in batches and blitz until the crumbs are fine ground.
Combine the butter, sugar, condensed milk, dessert cream and coconut milk in an AMC sauce pan and bring to the boil.
Reduce the heat and simmer while stirring continuously to ensure it does not scorch.  This does take some time – don’t rush as if this is cream is not thick enough the burfee will not set properly.

Once the mixture reaches the consistency of thick custard, remove from the heat and add a few drops of food colouring.

Add the milk powder in batches and stir well.
Lastly stir in the icing sugar and ground cardamom.
Pour the mixture into the prepared dish, and leave in a refrigerator to set overnight.
Loosen the excess plastic and lift the burfee out of the dish.
Slice the burfee into cubes, wiping the knife with warm damp dishcloth.
Garnish with gold leaf and pistachios.

Paneer Makhani

Yudhika's Paneer Makhani...

Yudhika’s Paneer Makhani…

I am almost certain that by now, you have realized that Diwali is not a ‘Diet Friendly’ time of year. And this recipe is no different to any of the other Diwali favourites…a double whammy dish with cream and butter.

For a more sensible option try the ‘Seyal Paneer’ recipe: https://yudhikayumyum.com/sugar-n-spice-on-saffron-tv/saffron-tv-seyal-paneer/

I also use paneer as a pie filling in this Paneer Pasties recipe: https://yudhikayumyum.com/2013/10/24/paneer-and-mushroom-pasties/

This Paneer Makhani recipe will get you a gold star for Diwali!

Paneer Makhani

Ingredients

600g paneer, sliced
60ml cashew nuts
125ml boiling water
60ml sunflower oil
1 cinnamon stick
1 bay leaf
5ml cumin seeds
1 onion, finely chopped
7,5ml coarse salt
15ml crushed ginger and garlic
2 green chillies, chopped
20ml red chilli powder
2 x 400g tins chopped tomatoes
15ml ground coriander
10ml ground cumin
5ml garam masala
Pinch ground cardamom
2ml turmeric
60g cold butter, diced
30ml fresh cream
Coriander to garnish
Gold leaf to decorate

Here’s how:

Ingredients:

Slice the paneer into pieces.

Soak the cashew nuts in boiling water for 10 minutes and liquidize until smooth.
Pound the ginger, garlic and green chilli together.
Fry the cinnamon stick, bay leaf and cumin seeds in oil until fragrant.
Add onions and salt, saute until light golden brown.
Add crushed ginger, garlic and green chilli, then add the red chilli powder.
Stir the chopped tomatoes into the spices.
Sprinkle in the ground coriander, cumin, garam masala, ground cardamom and turmeric.
Simmer until the tomatoes soften completely.
Use a potato masher to break down any lumps.
Add the cashew paste and 250ml boiling water.
Simmer until the sauce thickens.
Whisk the cold butter into the sauce, then pour in the fresh cream.
Gently place the paneer into the cooked sauce and heat through.
Garnish with fresh coriander and edible gold leaf.

How to make Paneer….

Yudhika Paneer recipe...

Yudhika Paneer recipe…

Paneer is an Indian Cottage cheese…it resembles feta but does not contain salt. For vegetarians, this is the equivalent of a ‘lamb curry with mushy potatoes’ (my favourite). I use paneer in pastries, breyanis and even in starters!

Please please please, do not use low fat milk – so far, Full Cream Clover milk works best for this recipe. I do experiment a fair bit and this blog is not sponsored by Clover! Use a good pot, (I use AMC cookware) so that the milk does not scorch and burn on the bottom which will ruin the paneer.

I am just about to post the Paneer Makhani recipe…I anticipate that there will be recipe requests for the Paneer…

Paneer

Ingredients

4 litres CLOVER Full Cream Milk
180 -200ml white vinegar

Boil milk in a large 30cm AMC cookware unit and stir continuously to prevent the milk from sticking.
Once the milk comes up to the boil, remove from the heat.
Pour the white vinegar around the pot and gently move the milk – do not stir.
If the mixture still looks milky, add a little more vinegar.
Leave aside for 30 minutes.
The curd should float to the top and form a thick layer.
Place the curd in a strainer and use the back of a spoon to press out the excess whey.
Tip the curd into a muslin cloth and mould it into a ‘cake’.
Place the paneer on a chopping board and place a large pot filled with water on top.
This will help the excess moisture drain away.
Leave to drain for 2 hours.
Place the paneer in a zip seal bag and store in the refrigerator for up to 2 days.

Yudhika’s tips:
Always use full cream milk when making paneer.
Leave the paneer on the draining board while it is being pressed – the whey can cause a mess.
If the paneer is too soft, leave it unwrapped in the refrigerator to firm up.

Pecan Chana Magaj….

Yudhika Sujanani's Chana Magaj...

Yudhika Sujanani’s Chana Magaj…

The food world is changing at an alarming rate…new trends are constantly being introduced and with so much emphasis being placed on ‘painting a picture’ on a plate, we lose the plot. I have a different approach to food and opt to keep it traditional especially with recipes like this Chana Magaj…’Why change it?’ It’s delicious, flop proof and a hit with my friends and family!

I remember paying an absolute bomb for a tray of ‘Chana Magaj’ many moons ago…much to my horror, when I sliced it, it simply crumbled. I was completely dismayed and cross (I will use a more acceptable word). I looked at the crumbled mess and tried to massage it back into a block! I eventually melted a large chunk of butter and mixed it into the chana crumble….it worked like a charm. The moral of the story is don’t scrimp on the butter!!!!

The ‘Devil is in the Detail’…As with most traditional recipes, patience is the secret ingredient. Put on some music and pour yourself a glass of wine while you are stirring the chickpea flour….taking your time makes all the difference. Use a 30cm AMC pot for cooking the chickpea flour…I know I do go on about it but ‘like seriously’…you can’t use a flimsy thin based pot for this! I get my daughters, Hetal and Tanvi, to take turns with cooking the chickpea flour. Every now and then, they bill me for their work and they do a fabulous job!

Chana Magaj keeps for ages in the refrigerator…so keep a few blocks away for ’emergencies’. I confess, I have lots of ’emergencies’ especially when I know these treats are resting in my refrigerator.

Pecan Chana Magaj

Ingredients:

500g chickpea flour
100ml milk, boiled
500g butter ghee
5ml ground cardamom
375g icing Sugar, sifted
100g Klim
100g pecan nuts

Place the chickpea flour and hot milk in a mixing bowl.
Rub the milk into the flour until it resembles breadcrumbs.
Leave the mixture to dry for an hour and then break down the large lumps using your fingertips.
Melt the butter ghee in an AMC pot on a low heat and then add the chickpea flour.
Continue stirring until the chickpea flour turns deep golden brown in colour – about an hour.
Leave aside to cool.
Grease a 25 x 25cm baking tray and line with plastic wrap.
Fold the wrap over the sides of the tray.
Stir in the ground cardamom, sifted icing sugar and full cream milk powder into the cooked mixture.
Work the icing sugar and milk powder into the chickpea flour using your fingertips.
Press the mixture into the baking tray – if the mixture is too dry, add a little melted butter.
Garnish with pecan nuts and leave aside to set.
Slice into blocks and lift the plastic wrap to loosen from the tray.

Wanted: Yudhika Sujanani – FED or ALIVE

The Diwali Burfee Macaron!

The Diwali Burfee Macaron!

It might be paranoia but I am beginning to feel that I am ‘wanted’! I hope been posting full fat Diwali recipes for the last week and judging by my depleted ‘SPAR BUTTER STOCK’, the calories count is rising rapidly! With the whole Diwali weekend to go, my daughter’s birthday and a ‘BOLLYWOOD DIWALI PARTY’ next weekend…the calorie count shows no signs of dropping!

I am going to grin and bear it! The way I cook on-screen is the way I cook off-screen and that is the ‘Sugar n Spice’ secret of my show! A splash of butter here and a drizzle of cream there…it’s all good as long as it’s in MODERATION! I have never eaten a salad as a meal – I just can’t!

Diwali is a time where splashes and drizzles becomes chunks and large glugs! And yes, I do wish there were low-fat versions but sadly not!!! I hope that the Heart Foundation, Weightwatchers and Weighless are not looking out for me….I am beginning to think that I am public enemy No 1!

I am not a heart specialist, dietician or a nutritionist – just a happy hearty cook with a sparkle in my eye and a love for food! In other words, I plead not guilty!

Shabnum Moosa from the Daily News said I just make something to tickle her dessert loving taste buds…and this is how the Diwali Macaron was born….bright red to symbolise a happy occasion and good fortune, filled with white chocolate and leftover burfee bits and a hint of cardamom to zhoosh them up! In other words, to die for!

After I submitted this recipe to Jenny Kay from The Star Newspaper, we met for coffee at Tasha’s in Hyde Park…she explained that Macarons are a pretty ambitious dessert to make and I was quite surprised…I have always just popped into the kitchen and banged up a batch…she tested the recipe and I got a late night sms with a picture saying they worked…for those of you who don’t know….Jenny Kay is ‘Angela Day’ from the Verve section of the newspaper! I have worked with her for a few years and have to admit that she is our very own ‘recipe guru’! For more recipes from her, log onto http://www.angeladay.co.za

Here is another recipe perfect for a Diwali treat!

Macarons!

Macarons!

Diwali Burfee Macarons

Makes 18

Ingredients

100g ground almonds
180g Spar icing sugar
Pinch of salt
90g egg whites
25g sugar
Pinch of cardamom
Red gel food colouring

Filling
60ml fresh cream
100g white chocolate, chopped
60g burfee, finely chopped

Here’s how:

Preheat oven to 160 degrees celsius.
Draw 4cm circles on silicone baking paper and turn it onto a baking sheet.
Place the almonds in a coffee grinder and process until fine.
Sift the icing sugar with the ground almonds into a bowl, then add salt.
Whisk the egg whites until foamy and gradually add the sugar.
When stiff peaks form, add the cardamom and red colouring – brighter colours work best!
Gently fold the almond mixture into the egg whites.
Pipe the mixture onto the baking paper.
Gently tap the tray to remove air bubbles.

The macarons...fingers crossed!

The macarons…fingers crossed!

Leave aside for an hour so that the macarons set.
Bake for 12 15 minutes and then leave the oven door ajar for 5 minutes.
Leave to cool and then remove from the baking paper.

For the filling:
Heat the cream and then add the chocolate.
Whisk until the mixture is smooth, then add the chopped burfee.
Stir the mixture until smooth and refrigerate for 2 – 3 hours.

...and now for the tasting....

…and now for the tasting….

Sandwich the macarons together with the filling.
Serve at room temperature once the filling has set.

And the Jozi winners are….

 

 

The Star Newspaper ran a competition which was linked to the launch of my new cooking show, Sugar ‘n Spice.

 

 

The prizes were sponsored by AMC cookware and My Spar.

The AMC Chef’s Pan

24 cm ChefsPan B

And the winners of this AMC chefs pan are:

Mrs Asia Essop
Meyerton
Mrs L Pretorious
Sasolburg 1946
Mrs A Clulee
Edenglen
Mrs M Kalian
Newtown
Mohsina Tikly,

Robertsham

 

 

 

My Spar sponsored 2 x R2500 in shopping vouchers…and the winners are:

Ramiela Soomer, Boksburg

 

Colette Mac Farlane, Johannesburg.

 

Congrats to all our Jozi winners!