baking

Celebrating Spring with Mela Picnic…Coronation Chicken Wraps and Scones…

Yudhika shooting the Spring picnic at Holi cow with Rushil Sujanani

Yudhika shooting the Spring picnic at Holi cow with Rushil Sujanani

I love picnics and after a long Jozi Winter, the first Spring picnic is always something to look forward to. You don’t need to find a park…why not have a picnic in your garden at home? The trick with picnics is to make a treat or two and then just buy a few treats to bulk up the picnic offering! You don’t want to spend too much time in the kitchen and miss a beautiful day – it shouldn’t feel like a mission!

Clowning around with Harry, the Mela Cameraman!

Clowning around with Harry, the Mela Cameraman!

I love the simplicity of a picnic..anything goes and everything is a treat! I picked up some cupcakes from the Fourways Farmer’s Market, some plain Haloumi and also my favourite, Chilli Haloumi as well. Soft cheeses like goats milk and cream cheese work well with biscuits! Don’t forget to pack a light wine for the day or if you are like me a bottle of pink champagne would do nicely! I absolutely love African fabrics and a African Spring celebration would not be possible without a dress, skirt or top from Sun Goddess! A big thanks to Vanya and Thando Mangaliso for adding that special sunshine to our shoots!

Curious about what I will be doing on SABC 2’s Mela…check out this little interview: http://www.youtube.com/watch?v=mxQO8yPe4eY

The Mela team….Mark, Herman and Dave had to tag along to the market with me for the shoot….I am so so lucky to work with such a fab team! Shoot days are hard work BUT they are magical at the same time….we laugh ourselves through the day and sometimes it’s difficult to keep a straight face in front of the camera….as you can see from the pictures…they are not pic perfect – they reflect what really goes on at Holi Cow and some of the clowning around too!

Coronation chicken…for many years, it just sounded so so boring and I would roll my eyeballs when I heard about it! Such a proper British dish, by default, it had to be boring! And yes, you always get the stock standard history 101 about the Queen’s coronation!

I am sharing my favourite version that Chris Smit generously shared with me…I did change the recipe slightly – I do find it impossible to follow recipes! This can be used as a filling for wraps, sandwiches and baked potatoes….in a salad or served in a heap with a poppadom on top!

Scone for the tasting...yum yum time!

Scone for the tasting…yum yum time!

For the best scone recipe from the show, click on this link…https://yudhikayumyum.com/2013/09/06/kasi-kings-and-queens-recipes-from-kasi-kitchen/ you can serve the scones with a raspberry cream or with whipped cream with a pinch of cardamom like I prepared on Mela. Although, you don’t need a fancy mixer to make up a batch of these scones, a KitchenAid is still one of my must haves….take a look at the competition which celebrates the launch of Mela here, https://yudhikayumyum.com/competition/kitchenaid-giveaway-2014/

If you missed last week’s Mela…click here for the paneer and double bean curry..https://yudhikayumyum.com/sabc-2s-mela-videos/mela-episode-1-paneer-and-double-bean-curry/

Here is the recipe for the Raspberry and Rose Cream – a pinch of cardamom wouldn’t hurt here either….

Raspberry and Rose Cream

Ingredients:
250ml double thick cream
50ml fresh cream
15ml castor sugar
Drop of vanilla
200g punnet fresh raspberries

Here’s how:

Place the thick cream and fresh cream in a mixing bowl. Add sugar and vanilla essence. Use a wire whisk to whip the cream until it is thick.

Back to the Coronation Chicken Wraps…

Coronation chicken wraps by Yudhika Sujanani...

Coronation chicken wraps by Yudhika Sujanani…

Coronation Chicken Wraps

1 Whole Roasted Chicken, skinned and de-boned
30ml sunflower oil
1 Onion, finely chopped
2 Garlic cloves, finely chopped
15ml crushed ginger
5ml red chilli powder
5ml ground coriander
5ml ground cumin
2,5ml turmeric
160ml yoghurt, plain
160ml. mayonnaise
30ml chutney – I used Mango Chutney
Salt & Pepper
Fresh Lemon Juice
Fresh Coriander Leaves, chopped
8 – 10 soft flour wraps
Fresh salad leaves

Method:

Heat the sunflower oil in an AMC pot – add the onion and saute until translucent.
Add the ginger and garlic.
Stir for a few seconds until fragrant.
Add the red chilli, cumin, coriander and turmeric.
Cook the spices for a few seconds.
Add the chicken and stir through – leave to cool.
Add the yoghurt, mayonnaise, chutney, and lemon juice.
Season lightly with salt (the chicken is seasoned already) and then a sprinkling of black pepper.
Add the coriander and stir gently.
Warm the wraps on a hot pan and then place one on a board.
Layer the salad leaves over the wraps and place a few scoops of coronation chicken on top. Roll the wrap up tightly and serve.

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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.

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.

Holi Cow cooking classes….

Holi Cow wordpress

I have been sending out invitations to the next cooking class which will be held this Saturday at the Holi Cow….I am tempted to call these posts ‘The Daily Moos’!

There are so many spices that are used in Indian Cuisine and most enthusiastic cooks do find this pretty intimidating. Ground spices are not only for Indian cuisine…ground cumin and coriander is used in mediterranean cuisine as well as Moroccan, Sri Lankan, Turkish as well as Persian cuisine. And the same goes for garam masala, turmeric and red chilli…I love cooking with a pinch of this and a handful of that…the mornings feel crisp and its time to spice things up as Winter approaches….

The Curry 101 class takes you through the basics…from which pots to use…how to get started and then I will take you through the ‘Birds and the Bees’ of Indian Cooking.

The class will be held on Saturday, 29th March 2014 at the Holi Cow cooking school, 38 Kingfisher Drive Fourways. I do request that guests book and arrive at 10 so we can get cooking by 10.30am..lunch is included and will be served at 12.30. This is a hands on interactive class and you will be cooking in my collection of AMC cookware!

Looking forward to seeing you on Saturday. Please do ring us on 011 467 2661 to book.

Yudhika x

Fong Kong Breyani with Fish and Prawn

Fish and Prawn Breyani

Fish and Prawn Breyani

I don’t eat enough fish…sad but true! So this is me making an attempt…

This is my latest quick and easy breyani recipe – it’s also become known as the FONG KONG Breyani!!! The old-fashioned way was to steam the raw fish with the rice…sometimes it’s perfect and sometimes the fish turns into mush….this FONG KONG style ensures that it will be perfect…aromatic, appetizing and beautifully presented.

Most of my favourite fish choices are either on the red or orange list. Check the SASSI website for more details…you will be surprised to find some of our old favourites like Englishman, Red Roman and Mussel Cracker on the list! So buy fish on the ‘Green List’! I have opted to use fresh hake….it is seriously good, reasonably priced and always available! To ‘tart up’ the hake, I ‘shoshen’ sauteed prawns over just before serving.

Nothing beats a good pot for making breyani…a FONG KONG pot just won’t do. That would be asking for trouble. For me, I haul out a rather large AMC pot, to cook up a super large batch…we sometimes have neighbors to feed!

Here is the recipe:

Fish and Prawn Breyani

1kg linefish steaks
15ml red chilli powder
Salt to season
1kg prawn tails
Sunflower oil to fry fish and prawns
4 potatoes, sliced into rounds and fried
65ml sunflower oil
1 cinnamon stick
1 bay leaf
5ml cumin seeds
1 onion, finely chopped
7ml coarse salt
20ml crushed garlic
30ml red chilli powder
400g chopped tomatoes
10ml ground cumin
10ml ground coriander
2ml turmeric
125ml fresh cream
250ml cooked lentils
900ml cooked basmati rice, cooled
100g butter, melted
250ml boiling water
Fresh coriander, to garnish

Here’s how:

Rub the red chilli and salt over the fish steaks and leave to marinate in the refrigerator.
Heat the sunflower oil, add the cinnamon stick and bay leaf.
When the spices are fragrant, add the cumin seeds.
Once the seeds splutter, add the onion and salt.
Saute until the onion is light golden brown.
Stir in the crushed garlic, stir for a few seconds, then add the red chilli powder.
Add the chopped tomatoes followed by ground cumin, coriander and turmeric.
Simmer until the tomatoes soften.
Add the fresh cream, layer the potatoes and halt the lentils over the tomatoes.
Next add the cold basmati rice and the remaining lentils.
Drizzle in the melted butter and pour the boiling water over the rice.
Steam on low until the rice heats through.
Heat the sunflower oil and fry the fish until golden brown.
Place the fish steaks over the rice and cover.
Lastly heat 30ml sunflower oil and saute the prawn tails for a minute just before serving.
Season the prawns with salt and scatter them over the rice.
Cover the pot with a tight-fitting lid and leave to infuse for a minute.
Garnish with fresh coriander and serve immediately.

Idiot proof Burfee…

Idiot's Burfee.....

Idiot’s Burfee…..

It’s not that you are an idiot..but Mani Govindsami just asked for a bloke’s version that even an idiot could do!

Here is a simple recipe for Burfee…

Almond Burfee

Ingredients:

Whole almonds
Red food colouring, to tint almonds
Gold dust, to tint almonds

500g Spar milk powder
175ml tinned dessert cream
375ml Spar castor sugar
250ml cold water
2,5ml ground cardamom
25ml butter
100ml finely ground almonds

Tint the almonds with red food colouring and roast in a hot oven until dry.
Leave aside to cool and then sprinkle the gold dust over.
Gently rub the gold dust over the almonds.
Grease a 20 x 25cm pyrex dish or baking tray with butter.
Line the tray with plastic wrap ensuring the sides are also lined.
Grease the plastic wrap with butter.
In a mixing bowl, rub the dessert cream into the milk powder until it resembles bread crumbs.
Leave this aside for an hour to dry out.
Place the milk powder mixture into a Kenwood food processor and pulse for 30 seconds or until the crumbs are fine.
Combine the sugar and water in an 24cm AMC pot and boil until a thick sticky syrup forms.
Add the cardamom and butter to the syrup.
Mix the ground almonds into the milk powder and pour the syrup in.
Stir well to combine and working quickly press the mixture down into the prepared dish or baking tray.
Once the mixture cools, garnish with the tinted almonds.
Refrigerate the burfee until firm and slice into blocks or diamonds.

Gulab Jamun – Sugar ‘n Spice

Sugar 'n Spice with Yudhika Sujanani - Gulab Jamun...

Sugar ‘n Spice with Yudhika Sujanani – Gulab Jamun…

Oops…this recipe was lost in translation! Apologies to those Sugar ‘n Spice fans who have been looking for it!

I will keep this story short….It was my first husband who first introduced me to these delightful treats! After all these years, I still hear the mumblings about how he taught me everything I know! That said, I tasted these at his cousin’s house and asked for the recipe – in a way that would make him responsible for introducing me to this treat!

I was given the usual run around when I asked for the recipe and it flopped on numerous occasions. It was back to the drawing board for me and I was determined to get it right.

A few costly and frustrating disasters later, my trial and error mission paid off! Finally….just for the record…I don’t have anyone to thank for this recipe….I did this one all by myself!

Just a word on milk powder…I use KLIM for burfee but it does not work in this recipe…Nespray works perfectly for this one!

For the more traditional South African Gulab Jamun…click here: https://yudhikayumyum.com/2012/11/08/troubled-by-diwali-gluttony/

The gulab jamun....

The gulab jamun….

Gulab Jamun

Ingredients

450ml full cream milk powder (NESPRAY PLEASE)
45ml self raising flour
7,5ml baking powder
45ml pure butter
150ml warm milk
5ml ground cardamom
Sunflower oil to fry

For the rose syrup

750ml sugar
750ml water
30ml pure distilled rose-water
Few strands of saffron

Here’s how:

Heat saffron strands on a dry pan for a thirty seconds. Leave to cool and then slightly crush them using your fingertips. Place the sugar and water in a thick bottomed pot and stir on a medium heat. When the sugar has dissolved, bring the syrup to the boil. Simmer for five minutes or until the syrup is sticky but not thick. Add the rose-water and saffron strands. Leave aside to infuse. Mix the full cream milk powder, ground cardamom and self-raising flour in a mixing bowl. Divide mixture into three equal portions. Combine the pure butter ghee and the warm milk in a jug. Mix the warm milk into the milk powder mixture and stir until a sticky paste is formed. Use your fingertips to mix into a soft and pliable dough. Rinse your hands and grease them with a layer of oil or warm butter ghee. Work quickly and roll the dough into little balls. Place them onto a greased baking sheet. Repeat until all the milk powder has been moulded into balls. Heat sunflower oil on a low heat in an 30cm AMC pot. Gently drop the balls into the warm oil and shake the pan to prevent them from sticking to the bottom. The milk balls need to be constantly stirred to ensure that they brown evenly. They should be golden brown when cooked. If you are unsure, remove one of the balls from the oil and drop it into the warm syrup. If it shrinks or deflates, the balls need to be cooked for a few more minutes. Steep the balls into warm syrup and leave to soak for 2 hours before serving.

Yudhika’s Tips:

It is important to always divide the milk powder into portions as the dough dries out very quickly.
The milk balls need to be cooked on a very low temperature as they burn quite easily.

Sunday Breakfast Blues…

Sunday blues...Aloo paratha and mint chutney

Sunday blues…Aloo paratha and mint chutney

It’s no secret…I have an ongoing love affair with food. I think about food almost all the time and I even dream about it! I woke up this morning craving one of my veggie favourites…aloo paratha and home-made mint chutney…this is what happens when there is leftover mashed potato from a steak dinner. Ahhh…mashed tatties are the best and only Up To Date Potatoes will do!

The craving was the good part…the downside was that I had to make the parathas…phew…the craving was serious enough for me to haul myself out of bed at an ungodly hour – in my world, any time before 9am on Sunday is still Saturday night.

I have not made these in ages but they are a treat…loved by all in my home and the fresh mint chutney scares off the Sunday blues…or a hangover as it is commonly known. These home-made ‘hotties’ served with a fiery mint chutney really fires up the metabolism.

I last cooked this about six months ago for the Garden and Home shoot with Lyn Woodward and Roelene Prinsloo…one of the fabulously enthusiastic kids did a video clip….click here to watch these being cooked: http://www.youtube.com/watch?v=tV7IYqcr1OE

I often use my very own Magic Masala in recipes…it’s my favorite spice and a must have…for a list of stockists, click here: https://yudhikayumyum.com/my-spar-stockists/

Here is the recipe…

Aloo Paratha

Ingredients

Dough:

750ml cake flour
5ml fine salt
320ml boiling water
60ml sunflower oil
60ml butter, melted

For the filling:

3 medium UTD potatoes, boiled in the skin
15ml finely crushed fresh ginger
4 green chillies, finely chopped
45ml finely chopped coriander
5ml Curry me Home red chilli powder
15ml Curry me Home Magic Masala
Salt to season

Place the flour and salt in a mixing bowl.
Pour in the boiling water and mix with a wooden spoon.
Pour the sunflower oil in and mix well to combine.
Knead the dough while it is still hot until smooth.
Roll the dough into a ball until the cracks are no longer visible.
Slice the dough into eight pieces and roll into a smooth ball.
Leave the pieces in a mixing bowl and cover with a damp cloth.

While the dough is resting, prepare the filling for the parathas.
Peel the skin off the potatoes and place them in a mixing bowl.
Mash the potatoes while they are still warm and leave to cool.
Pound the ginger and green chilli in a mortar.
Add the pounded mixture to the mashed potato.
Add the chopped coriander, red chilli powder and Magic Masala.
Season with salt.

To assemble the parathas:
Flatten each piece of dough and scoop the filling into the centre.
Gather the edges of the dough to the centre to enclose the filling.
Twist the centre and pinch of the excess dough.
Gently flatten the dough with a rolling-pin on a well floured work surface.
Roll the dough out into 15 – 17cm rounds.
Place the paratha on a heated tawa (indian griddle pan) and cook until freckles appear.
Turn the paratha over and drizzle a little melted butter over.
Turn again and drizzle a little butter over.
Remove from the pan when there are deep golden brown freckles on the parathas.
Serve hot with a dipping sauce of your choice.

Yudhika’s tips:
Smaller parathas are easier to handle especially if you are a beginner.
Adjust the green chilli if you would like a milder paratha.
Parathas can also be served with Mint Raita.

Kasi Kings and Queens….Recipes from Kasi Kitchen!

Cindy and Yudhika - Shooting kasi kitchen on Soweto TV

Cindy and Yudhika – Shooting kasi kitchen on Soweto TV

Shooting Kasi Kitchen is always fun and this time was no different! There is always a bit of drama in my life and my first shoot with the KK team was postponed due to a bout of bronchitis. The team arrived wearing their best smiles although it felt like we were shooting at midnight…bright, early and super cheerful. The star and Kasi Queen of the show, the lovely Cindy, was her usual bubbly cheerful self…looking forward to a day of fun and feasting!

Yudhika , Patty and the troublesome Afghan...Beautiful Cleo

Yudhika , Patty and the troublesome Afghan…Beautiful Cleo

My troubles started when I decided on an outfit and couldn’t get into it because the zipper was stuck…any girl would be devastated and it took me a while to get my head around it. A bad omen to start the day, perhaps? A runaway afghan hound was next…I took my heels off and dashed up the road only to realize that I had forgotten the collar and lead so we had to carry the fabulously beautiful Cleo back home. The camera crew and Cindy were terribly amused, dashed out and took pictures as we carried the beauty back home.

I love my pink shoes...and tv shows, of course!

I love my pink shoes…and tv shows, of course!

Then it was the hadedas, noisy kids at home and barking dogs….curveballs have become part of the plan. Thankfully, the team were un-phased by the madness and just kept going! Rob was around during the shoot and he spotted me wearing my bright pink shoes…bad memories of a day on an island holiday popped into his head…then, me insisting that I NEEDED these shoes and there will never be a pair like these ever again! He then said he had a ‘marginal headache’ coming on…but I wasn’t going to leave without the shoes! Which shoe loving girl would leave without them behind??

Here are some of the recipes that I made on Kasi Kitchen last year…lamb breyani, thai prawns and a decadent chocolate cake…click on this link for a bit of Kasi Magic from our last show! https://yudhikayumyum.com/2013/01/20/better-late-than-never-recipes-from-kasi-kitchen/

My Spar stock my range of spices and recipe books too…here is a link to the stockists: https://yudhikayumyum.com/my-spar-stockists/

You can also email me if you would like us to deliver via mail order!

Yudhika's Cheesy Chicken Roti

Yudhika’s Cheesy Chicken Roti

Cheesy Chicken Roti

Chicken and Spinach Filling

Ingredients

60ml sunflower oil
1 onion, finely chopped
5ml coarse salt
10ml crushed ginger
10ml crushed garlic
10 – 15ml red chilli powder
800g deboned chicken thighs, chopped
5ml ground Curry Me Home coriander
5ml ground Curry Me Home cumin
5ml Curry Me Home garam masala
Pinch of turmeric
400g chopped Spar tomatoes
400g baby spinach

Grated cheese to assemble wraps

To make the chicken:

Heat the sunflower oil in a 30cm AMC pot.
Add the onion and salt, then saute until the onion is light golden brown.
Add the ginger and garlic – saute for three seconds taking care not to let the ingredients burn.
Place the red chilli into the pot preferably on the side of the pan.
Stir for a few seconds, then add the chopped chicken pieces.
Saute the chicken until the meat is sealed.
Sprinkle the ground cumin, coriander, garam masala and turmeric over the chicken.
Stir for a few seconds and add the tomatoes.
When the tomatoes soften, add the baby spinach and simmer until the spinach wilts.
Sprinkle magic masala over the curry – and cook for another minute.

For the Roti

Ingredients:

750ml cake flour
5ml fine salt
375ml boiling water
75ml sunflower oil
Melted butter, to cook

Here’s how:

Place flour and salt in a mixing bowl.
Pour in boiling water and mix with a wooden spoon.
Pour oil over the dough and mix to combine.
Knead the warm dough until smooth.
Roll into a large ball and keep kneading until the cracks are not visible.
Roll the dough into a length and slice into twelve equal pieces.
Roll each piece into a length.
Curl up the half the length.
Curl the other half in the opposite direction.
Fold one piece over the other.
Dust the pieces of dough in flour and place in a mixing bowl.
Cover with a damp cloth and leave aside for an hour.
Roll out each piece of dough into a round ensuring you keep the surface dusted with flour.
Leave the rotis on a well floured counter.
Repeat until all the dough has been rolled out.
Cook the roti on a hot AMC skillet.
When small bubbles and freckles appear, flip the roti over.
Drizzle a little melted butter over.
Turn the roti over and lightly brown on the other side.
Remove and place on a wire rack.
Repeat until all the rotis are cooked.
Pile them on top of the other and leave to cool before storing in a cake tin lined with wax paper.

Yudhika’s tips

The water must be boiling hot when it is added to the flour.
Use a cutter to ensure that the rotis are perfectly round.

To assemble:

Place the chicken filling on the roti, sprinkle cheese on top of the filling, sprinkle with spring onions and then place a roti on top.
Toast on an AMC skillet until the cheese has melted.
Slice into wedges and serve hot!

Yudhika's Strawberry Cream Scones...

Yudhika’s Strawberry Cream Scones…

The best Strawberry Cream Scones…

Ingredients:

560g cake flour
30ml baking powder
30ml castor sugar
5ml salt
250g Spar butter
3 eggs
200ml fresh cream

For the egg wash:
1 egg
10ml milk

To serve
Butter,
Strawberry Jam
Whipped Cream
Fresh strawberries

For the tasting...yum yum time!

For the tasting…yum yum time!


Here’s how

Preheat oven to 200 degrees celsius.

Lightly beat the eggs and cream together. Sift flour, salt and baking powder together in a large mixing bowl.

Cut the butter into little blocks and add to the sifted dry ingredients. Lightly rub the butter into the flour using your fingertips. When the mixture resembles crumbs, pour in the egg and cream mixture.

Gently mix the ingredients together and work into a soft dough. Do not knead the dough. The dough will be soft but not perfectly smooth.

Roll the dough into a ball. Lightly flour the work surface and roll out the dough. It should be about 2cm thick.

Dip the scone cutter into flour and cut out rounds. Gather the off cuts and gently knead into a ball. Repeat the process until all the dough has been used up.

Place the rounds on a greased baking tray. Leave the tray in the refrigerator for 10 – 15 minutes.

Beat the egg and milk together and brush the top of the scones with this egg wash.

Bake for 10 – 12 minutes or until the scones are golden brown on the top and at the bottom. Leave to cool on a wire rack.

Serve warm scones with butter, strawberry jam, cream and sliced fresh strawberries

Yudhika’s Tips

Keeping the ingredients and dough as cold is possible is the secret to making good scones.

Buttermilk can be used instead of fresh cream.

Try not to let the egg wash drip onto the sides of the scones as it affects the shape when baking.

These scones can be frozen. Remove scones from the oven before they begin to brown. Leave to cool on a wire rack and then freeze. Defrost the scones and then bake for 4 – 5 minutes in a hot oven until golden brown and heated through.

Still ‘faking it’ on the weekend….Coca Cola Cake

Yudhika's Coca Cola Cake

Yudhika’s Coca Cola Cake

I so so look forward to the weekend…Rob often does ask why…it’s most often frantic work days. This weekend was an action packed one! After my cooking demos at The Getaway Show, I raced off to the book store, and then raced back home to get to my piano lesson. Some days, I wonder if I am ever going to play ‘Moonlight Sonata’. I have seriously been considering taking up something like drumming that can help me de-stress!

I am still on the eggless faking mission….and the faker fans out there are egging me on! This is another one of my eggless experiments and believe me…eggless or not…this is a super-duper moist chocolate cake…a triple layer whopper of a cake…so I would suggest you make it for a special eggless celebration.

Just a few tips….I used the Spar cream cheese for this frosting. The fat content does sometimes differ with the different brands and I stick to the Spar brand because it’s just the nicest one I have tried. You just have to trust me on this one…Here is another recipe from earlier using the Spar Cream Cheese…a tangy zesty passionfruit cake will get your tastebuds going: https://yudhikayumyum.com/2012/04/25/troubled-by-temptation/

These cakes do sink slightly (very very slightly) in the centre once baked….don’t sweat it…the luscious frosting smooths over the bumps to give you a perfect cake. I used the fabulous Nomu cocoa powder for the frosting which results in a deliciously grown up topping. Some of the ingredients for this recipe are listed in grams so make sure you take a moment to read through it.

Just one more thing…I would love to hear from you…do leave a comment and share your cooking and baking experiences with me!

Decadent chocolate frosting on the cola cake....

Decadent chocolate frosting on the cola cake….

Eggless Coca Cola Cake

Ingredients

200 gm soft Spar butter
45ml sugar
2 cans Spar condensed milk
60ml cold water
450g cake flour
20ml baking powder
10ml bicarbonate of soda
75ml cocoa powder
500 ml coke, at room temperature

Method:

Preheat the oven to 150 degrees celsius.
Grease and line 3x 20cm round cake tins.
Cream the butter and sugar until light and fluffy.
Pour the condensed milk into the creamed mixture and then ‘rinse out’ the empty tins with the 60ml cold water.
Pour the water into the mixing bowl and continue beating.
Sift the flour, baking powder, bicarbonate of soda and cocoa powder and add this to the creamed condensed milk mixture.
Continue beating and then add the coca cola to the mixture.
Beat until the ingredients are well combined.
Spoon the mixture into the baking tins and bake for 40 minutes or until the cake pulls away from the sides of the tin – a skewer should come out clean when they cake is tested.
Leave the cakes to stand for a few minutes and then turn them out onto a wire rack.
Leave to cool.

Coca Cola cakes fresh from the oven....

Coca Cola cakes fresh from the oven….

Chocolate Cream Cheese Frosting

200g Spar butter
400g sifted Spar icing sugar
90g cocoa powder
2 x 230g tubs Spar cream cheese
60ml fresh cream

Cream the butter until light in colour and gradually add the icing sugar.
Sift the cocoa into the creamed butter and continue beating.
Add the cream cheese and cream the mixture until the ingredients are combined.
Pour the fresh cream into the frosting and beat for a few seconds until light and fluffy.

Slice of heaven....

Slice of heaven….

Frost and sandwich the cakes.
Use a spatula to spread the frosting over the top and sides of the cake.
Decorate the top and sides with edible gold leaf.
Slice and tuck into a large piece of heaven on a plate.