competitions

Cookware for Queens….and a few Kings too! The AMC Cookware Competition!

Competition time...The AMC 30cm Skillet worth R3200

Competition time…The AMC 30cm Skillet worth R3200

AMC Cookware and I have teamed up several times to work on some amazing projects…from TV shows to the Post Newspaper recipe column…we keep things cooking! And I sometimes share the experiences and want you to experience that too!

Drum roll please….we haven’t run a competition on the blog for a while so here is your chance to enter! AMC Cookware are giving away a 30cm Skillet and recipe book worth R3200! The pan is perfect for making crumpets, grilling chicken, chops and steaks and also for making roti!

All you have to do is share the link to the blog on facebook or twitter, click follow, and leave a comment with #yudhikayumyum #amcforlife We love hearing your feedback – feel free to comment on the recipes featured, share your memories and tell us your AMC story! We all want to be winners but try not to leave a comment saying, ‘I want to win the AMC prize’ You can leave your feedback in the comments section on this post or any of the recipe posts as long as you remember to hashtag us.

AMC for life!

AMC for life!

AMC has been a household name for decades. For more information on AMC Cookware and the amazing specials they have on offer, visit their website http://www.amcsa.co.za

The AMC Classic Cookbook!

The AMC Classic Cookbook!

So a few rules:

You can enter as many times as you like – all names will be put forward in a lucky draw.
You must be a follower of the blog to be eligible – to subscribe, please scroll down to the very bottom of the page and click on the ‘follow’ button!
Rude and abusive comments will not be entered into the draw.
Competition closes 3 June 2015 and the winner will be announced on the 4 June 2015.
Please do not ask people to vote for your comment – it’s a lucky draw.

South African entries only.

Almost turkey time…..

Roast Turkey Flattie by Yudhika Sujanani

Roast Turkey Flattie by Yudhika Sujanani

The turkey panic has just started to set in and the Christmas recipe requests have started to flood in.  How to make this and how to make that…..it’s going to be a hectic few weeks and together with AMC cookware, we will be covering festive recipes in the Post newspaper for the next four weeks….so from spicy turkey to flop proof christmas cake…we will have you cooking like a superstar for Christmas!  To get into Christmas mode….enter the KitchenAid stand mixer competition, click here….https://yudhikayumyum.com/competition/blog-party-kitchenaid-giveaway/

 

To kick off our festive recipe month, let’s talk turkey….it can be quite daunting…just the mere size of it!  Well, take a deep breath and let’s get started….

 

There are a few things you need to bear in mind with turkey….I have to thank Mrs Tarr from Broadacres Superspar who I call the queen of Christmas….it’s purely unbelievable….every year I volunteer to work on Christmas Eve and Christmas Day at the store…..it’s our tradition and boy, there are lots of turkeys and gammons that we send out.  Pat Tarr has debunked all the turkey myths and I will share some of her knowledge with you!

 

 

Firstly…never defrost a turkey at room temperature…turkey and any poultry for that matter.  Turkey spoils really easily.

Secondly, defrost the turkey in a water bath IN THE REFRIGERATOR. This may take 3 – 4 days depending on the size of the bird.

If you are stuffing the turkey, don’t overstuff and closely pack the filling – this might leave the filling uncooked.

Allow 30 minutes for every kilogram – so a turkey that weighs 5 kilograms will take around two hours to cook.

 

And the last important tip….rest rest rest the turkey….this gives the meat time to re-absorb those delicious juices which keep the turkey tender and moist!

 

Time for a Christmas lift off…..here is my first recipe!

Here is a turkey flattie recipe for you – if you flatten the  turkey, it cuts down on the cooking time.  Also remember to leave the skin over the breasts intact to keep the turkey moist…nothing worse than dry turkey!

 

I love a home-made spiced butter – and it makes the turkey super moist.  Play around with the recipe – you can add different herbs, spice it up or down or just keep it simple.  Adding sunflower oil to the rub prevents the butter from burning!

 

Please feel free to leave a comment….I do love the feedback…and Happy Cooking!

 

 

 

 

Roast Turkey Flattie
Serves 8

Ingredients

4,5kg oven ready turkey
Sea salt
Black pepper
2 large onions
100g salted butter

50ml sunflower oil
4 cloves garlic, crushed
2 green chillies, crushed
4 sprigs coriander with roots
6 sprigs fresh thyme

Here’s how

Rinse turkey under cold running water.  Wipe the turkey with absorbent paper towel.  Place the turkey on a cutting board.  Press down on the breast bone twice.  Turn the turkey over and with a sharp pair of poultry scissors cut on either side of the back bone.  Remove the back bone.  Open the turkey and lay on a roasting pan.  Season the turkey with sea salt and black pepper.  Finely chop the coriander leaves, stalks and roots.  Place the garlic and chopped coriander and pound together.  Mix the garlic and coriander into the soft butter.  Then add the sunflower oil.  Rub half of this butter mix over the turkey.  Gently lift the skin of the turkey and rub the other half of the butter over the turkey.  Place the sprigs of thyme under the turkey skin.  Grate the onions and then squeeze out the moisture.  Reserve the juice and the half the onion pulp.  Place the reserved onion pulp under the turkey skin.  Pour the onion juice over the turkey.    When the turkey is at room temperature, roast the turkey at 220 degrees celsius for 10 minutes – then roast at 180 degrees celsius for 80 – 90 minutes or until the juices run clear when pierced.  Strain the juices from the bottom of the tray into a jug.  The fat will rise to the top.  Skim the fat off the top of the turkey and onion juice.  Leave the turkey to rest in a warm place for an hour. Carve the turkey and spoon the reserved juice over when serving.   

Yudhika’s Tips


Fresh sage can also be used in this recipe.  

Tickled Pink…Rose and Pistachio Halwa

Rose and Pistachio Halwa by Yudhika Sujanani

Rose and Pistachio Halwa by Yudhika Sujanani

I almost forget about this recipe that I prepared for the Spar Diwali booklet in 2012!  I was going through some of my ‘old’ recipes and I prepared a batch of this Halwa….in the old days, it was a bright red in colour…I have opted for the more subtle flavour of rose and delicately tinted pink!

 

Sometimes a Diwali parcel would arrive with green halwa and I would stare at it in horror….it was just not appetizing to look at but really delicious!  All good sweetmeats and mithais take time to make….so please set aside about an hour and thirty minutes for this one!  As with some sweetmeats, this recipe is great for toning the arms!  So no gym necessary.

 

You can play around with the flavours…I sometimes use saffron as and cardamom instead of the rose flavour!  Brightly tinted almonds can be used instead of pistachios if you prefer!

 

 

Happy stirring ….here is the recipe!

 

Rose and Pistachio Halwa

Ingredients:

400ml cornflour

1000ml Spar white sugar

1750ml cold water

20ml lemon juice

5 cardamom pods, finely crushed

250g Spar butter

20ml rose extract

Few drops red food colouring

125ml chopped roasted pistachios

Grease a 30cm x 30cm square pan with butter or non stick spray.

Line the bottom and sides of the pan with plastic wrap.

Grease the surface of the plastic wrap with butter or non stick spray.

Place the cornflour, sugar and cold water into a 30cm AMC pot.

Whisk the mixture until the cornflour is dissolved.

Pour the lemon juice into the pot and add the crushed cardamom.

Cook the mixture on a low to medium heat – make sure the mixture does not stick and burn.

Continue whisking the mixture until it starts to thicken and resembles a clear gel.

Add the butter and continue whisking the mixture for an hour.

When the mixture leaves the sides of the pan, add the rose extract.

Whisk until the halwa mixture almost lifts from the pot.

Pour the mixture into the greased pan and leave to cool.

Sprinkle the chopped pistachios over the halwa.

Refrigerate the halwa once it has reached room temperature.

Remove the halwa from the pan by lifting the plastic wrap.

Place the halwa on a large cutting board and slice into diamonds or triangles.

Yudhika’s tips:

Halwa does take time to prepare – it can be kept in the refrigerator for a month.

Roasted almonds can be used instead of pistachios.

Mela’s Diwali Episode…..

 

Behind the scenes....Yudhika Sujanani on Mela SABC 2

Behind the scenes….Yudhika Sujanani on Mela SABC 2

Eggless baking can be quite stressful…some of my attempts have led to my worst cooking disasters…so embarrassing that I could not bear to share the pics…red velvet cakes that look like melted plastic, cakes that look like biscuits and horrid tasting ‘bicarby’ ones too.

This recipe is one of my best…..quick, easy and simple to prepare…it will have you baking like a star!

I added this recipe to my Diwali episode on Mela….play around with it….spice it up with cinnamon or nutmeg…or add a little leftover burfee crumbs to zhoosh it up!

 

Just a thought….I do get quite a few questions about my big red dot….well, I just got tired of those fancy ones and thought I would go back to the dots or ‘botus’ that my gran used to wear…I love them and yes, they are traditional and some say ‘old fashioned’!  Some say it is a brave choice of dot…well, I like them and will keep wearing them!

 

Mela lights up my Sunday….don’t forget to tune in next week and in the meanwhile enter the KitchenAid competition here….https://yudhikayumyum.com/competition/blog-party-kitchenaid-giveaway/ to win a KitchenAid stand mixer worth R6990 and then click here if you love love love AMC cookware as much as I do to win a 24cm Gourmet roaster worth over R3000, https://yudhikayumyum.com/competition/amc-giveaway/…..

 

While we were working on the chana magaj shoot, our pan with the cooked chickpea flour vanished…turns out the lovely Mark Corlett left the pan in the prep kitchen and the cleaner ‘chucked’ out the mixture…so it was back to square one for us on the prep….it was quite a giggle!  There are always fun times with the Mela team….if you missed the Diwali episode, click here….https://yudhikayumyum.com/sabc-2s-mela-videos/mela-diwali-chana-magaj-and-eggless-cake/ – as you can see from my little clips…I love AMC cookware and for a recipe like magaj a good pot is a must!

 

 

For the Chana Magaj recipe, click here… https://yudhikayumyum.com/2013/11/01/pecan-chana-magaj/

 

 

 

The Eggless Coconut Cake....by Yudhika

 

Eggless Coconut Cake

Ingredients

125g butter, at room temperature…please!

125g sugar

Zest of 1 lemon

125ml desiccated coconut

60ml Double Thick Greek Yoghurt

250ml full cream milk, at room temperature

375ml cake flour

10ml baking powder

5ml bicarbonate of soda

5ml vanilla paste

For the Lemon Frosting:

125g butter – at room temperature

375ml icing Sugar

45ml fresh cream

30ml fresh lemon juice

Strawberry jam, to sandwich cakes

Strawberries, to garnish

 

Some KitchenAid love....with Yudhika Sujanani

 

Here’s how:

Pre-heat the oven to 160 degrees celsius.

Grease and line a 2 x tins with paper cases.
Cream the butter and sugar until light and fluffy.

Scrape down the bowl often and then add the lemon zest.

Add the coconut and beat for a few seconds.

Combine the yoghurt, full cream milk and vanilla paste in a jug.

Sift the dry ingredients and add them to the creamed butter.

Pour in half the milk and yoghurt and beat on low, gradually adding the remaining liquid.

Scrape down the bowl with a rubber spatula and continue beating until the ingredients are well combined.

Divide the batter into the 2 prepared tins.

Bake for 20 minutes or until a toothpick comes out clean when the cakes are tested.

Leave to cool slightly before placing the cakes on a wire rack.

Prepare the frosting:

Cream the butter and add the icing sugar gradually.

When the butter is very light in colour, add the fresh cream.

Continue beating for a few seconds, then add the fresh lemon juice.

Beat until the frosting is fluffy.

Sandwich the cakes with jam and then frost the top and sides using a palette knife.

Garnish with strawberries and coconut shaving

The big Diwali Bake off…..

 

Yudhika Diwali 2014...made beautiful by Lyn Kennedy and Photographed by Vanessa Lewis

Yudhika Diwali 2014…made beautiful by Lyn Kennedy and Photographed by Vanessa Lewis

While the controversy over the date  Diwali will be celebrated rages and the confusion grows, it is time to start planning the feast!

 

It’s a time of year for family, friends and feasting but also a time to pull out all the stops….I have been asked about recipes flat out and it is phenomenal that with the world changing so much, there are still people out there hosting traditional Diwali parties!

 

 

So today, I have decided to put together a quick reference list….so scroll down the list to find your favourite recipes….Praise God for my AMC cookware and KitchenAid mixer…my pots and pans have been working overtime just trying to keep up with the recipe requests!!!

 

Diwali would not be complete without a slice of Pecan Chana Magaj: https://yudhikayumyum.com/2013/11/01/pecan-chana-magaj/ – you could also use flaked almonds on the top if you prefer…the great thing is that this one can be made in advance and it stores beautifully in the refrigerator!  Always serve this at room temperature!

 

Idiot's Burfee.....

I have to constantly think up new burfee ideas and here are some of them!  I love coconut and it adds an extra special flavour to this Coconut Burfee: https://yudhikayumyum.com/2014/07/24/the-eid-burfee-challenge/ .  For something a little more subtle and exotic, try this recipe…Rose and Pistachio Burfee: https://yudhikayumyum.com/2013/10/29/rose-and-pistachio-burfee/ – Just remember to go easy on the food colouring – it should be very lightly coloured!  Now, for a bit of a higher grade burfee recipe try this one…..Fresh Cream Burfee: https://yudhikayumyum.com/2013/07/29/sugar-n-spice-recipes-fresh-cream-almond-burfee-by-yudhika/ – this is a very very soft burfee…take care when simmering the liquid to prevent scorching but it should resemble thick custard when added to the milk powder….or the burfee will be too soft….if the burfee does turn out too soft, try popping them into the freezer as this dries out the excess moisture.  Watch the how to video from my stint on Sugar ‘n Spice here….https://www.youtube.com/watch?v=GWFDoAJuQXI

 

For me…this is my best flop proof burfee….it doesn’t have a long list of ingredients but it works beautifully every time….I refer to it as the Idiot Proof Burfee….because it is so so quick and  easy! https://yudhikayumyum.com/2013/10/31/idiot-proof-burfee/ but if it is something a little out of the ordinary that you are looking for try this one….it is an adaptation of the Idiot Burfee but I love the hint of citrus and the colour of course…..Orange Cardamom and Pistachio Burfee: https://yudhikayumyum.com/2014/10/13/burfee/

 

I love Gulab jamuns and I always get my kids to set up an assembly line to prepare these…it’s a great way to get kids to work with you in the kitchen…they also help with the sampling….Gulab Jamun: https://yudhikayumyum.com/2012/11/08/troubled-by-diwali-gluttony/ or you could try this Indian Gulab Jamun recipe….please use Nespray for this one…Klim just doesn’t work…click here to watch the video from Sugar n Spice…there is a little trick in making these, so dont forget to watch this….https://yudhikayumyum.com/2013/10/31/gulab-jamun-sugar-n-spice/

 

Biscuits are popular around Diwali and a biscuit with a nut is a memorable biscuit….try this….Eggless pecan biscuits: https://yudhikayumyum.com/2013/10/29/eggless-faker-pecan-shortbread/ or the Naan Khatay – I don’t feel territorial about these….whether they originated from India or Pakistan…they are delicious…what bothers me the most is that I got a few hidings for stealing the nuts of the top!  It always embarrasses my mom terribly when I remind her about this!  Watch the video from Season Two of Sugar n Spice….it’s around the second half of the clip…https://yudhikayumyum.com/new-videos/sugar-n-spice-season-2-videos/

Home made hot jalebis are an absolute treat….give this instant jalebi a bash….Jalebi: https://yudhikayumyum.com/2012/11/08/jackie-jalebi-out-on-parole-for-diwali and here is a quick and easy Laddoo recipe: https://yudhikayumyum.com/2012/11/12/laddoooooommmmaaaa-scoring-a-diwali-goal/

 

For a higher grade day when you have lots of energy…try this Banana Puri: https://yudhikayumyum.com/2013/10/23/banana-less-banana-puri/ – this takes time…rest the dough..its the secret to making great banana puri!  I still wonder why they call it banana puri!

 

For the classic buttery Soji, click here for the recipe, https://yudhikayumyum.com/2013/10/30/soji-i-remember-i-remember/ …this will take you back decades….it’s rich, buttery and delicious…this is not for the calorie counters and faint hearted…and yes the recipe is correct….it is 400g butter and 375g semolina…not like someone suggested that its 500g semolina! Stick to the recipe…..this makes about 1,6kg soji…you could halve the recipe if you like!

 

Now, there are many great giveaways on this blog and also in the Post Newspaper….you have to enter it to win it…so get entering….check out the AMC competition details in the Post or you could click here to find out how you can win a KitchenAid….https://yudhikayumyum.com/competition/blog-party-kitchenaid-giveaway/ – you must be a follower on the blog and on twitter to win and don’t forget to leave your comment about the Mela food segment, you can watch here…https://yudhikayumyum.com/sabc-2s-mela-videos/  – this is a fab prize and a must have for any ardent baker!  Worth R6990, it is a Rolls Royce Kitchen Stand Mixer!

 

For the AMC competition….I don’t have to tell you again how important it is to have  great cookware….and for me, AMC is the best….you can win a 24cm Gourmet Roaster worth R3350 by entering on this link…..https://yudhikayumyum.com/competition/amc-giveaway/ ….this is one of the units that I use the most….and it has gourmet handles that means you can pop the pot into the oven…on this Sundays episode of Mela, I will be preparing a breyani that is oven baked in an AMC pot….don’t forget to tune in!  AMC aren’t kidding when they say, ‘AMC for life’!

 

Phew….this has felt like a marathon post….I think I may need to put together a list of recipes for the Diwali Cook Off….I need a coffee and cake right now….maybe you should check back later for the list!

Diwali Burfee Blues…..Orange, Cardamom and Pistachio Burfee

Orange Cardamom Burfee by Yudhika Sujanani

Orange Cardamom and Pistachio Burfee by Yudhika Sujanani

Every year, there are a few requests for burfee recipes….so far I have done Almond burfee, Chocolate Burfee, Rose Burfee and Coconut Burfee….even Burfee made with fresh cream! And every year, I still think up more Burfee recipes. Sometimes, it has left me feeling rather blue….always having to think up something different! Speaking of blue…check out the new KitchenAid Stand Mixer competition on the blog….https://yudhikayumyum.com/competition/blog-party-kitchenaid-giveaway/ and another competition that will definitely chase your blues away is the AMC Gourmet Roaster competition, click here, https://yudhikayumyum.com/competition/amc-giveaway/ – this is just what you need to get simmering for Diwali.

Back to the burfee….my favourite is the more solid burfee slice made with almonds and topped with brightly tinted flakes. This year, I have been playing around with burfee ideas and came up with a new one…Orange and Cardamom Burfee! This is also a teaser….I am featuring this recipe in the Post Diwali Supplement 2014 so this will give you a little ‘taster’ of what is to come on Wednesday….so, don’t forget to pick up your copy of the Post Newspaper on Wednesday, 15 October…I will also be preparing a traditional veggie breyani on this weeks’ episode of Mela on SABC 2 at 10.30am!

Now, the fresh cream burfee is softer and call be scooped or moulded into balls. You can watch the clip here, https://www.youtube.com/watch?v=GWFDoAJuQXI and here for the recipe: https://yudhikayumyum.com/2013/07/29/sugar-n-spice-recipes-fresh-cream-almond-burfee-by-yudhika/ The important thing about the fresh cream version recipe is that you must reduce the liquid by at least 50% or the burfee will be too soft..if it is too soft, then place the burfee in the freezer for a while…this will dry out the excess moisture and then the burfee will firm up!

For the coconut burfee click here, https://yudhikayumyum.com/2014/07/24/the-eid-burfee-challenge/ and the rose burfee click, here…https://yudhikayumyum.com/2013/10/29/rose-and-pistachio-burfee/

Orange Cardamom and Pistachio Burfee

500g Klim milk powder

175ml tinned dessert cream

375ml sugar

250ml cold water

Zest of 1 orange, leave out the white pith
5ml orange essence
2,5ml ground cardamom

25ml butter

Few drops orange gel food colouring
Whole pistachios
, toasted
Slivers of orange zest, to decorate

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.
Place the milk powder mixture into a food processor and pulse for 30 seconds or until the mixture resembles bread crumbs.
Combine the sugar, water and orange zest in a small AMC pot and boil until a thick sticky syrup forms.
Add the cardamom and butter to the syrup.

Tint the syrup with the food colouring.
Pour the syrup into the milk powder and stir well to combine and leave to cool just slightly.
Quickly press the mixture down into the prepared dish or baking tray.

Once the mixture cools, refrigerate the burfee until firm and slice into blocks or diamonds.
Garnish with pistachios and orange zest slivers.

Traditional Lamb Curry….

Traditional lamb curry by Yudhika Sujanani

Traditional lamb curry by Yudhika Sujanani

Ten days to Diwali…the countdown has begun! It’s time to start planning the menu, and to start hauling out those tried and tested recipes. The next ten days are going to be manic in ‘Holiwood’ – the Diwali orders are piling up and so are the recipe requests….the AMC giveaway on the blog has created quite a stir…click here for more, https://yudhikayumyum.com/competition/amc-giveaway/. There are two of my supplements out this Wednesday, 15 October in the Post Newspaper so don’t forget to diarise the date and pick up your copy! I just love the buzz and hearing from all of you…thanks for the lovely emails and comments!

I am delighted to say that yesterday’s episode of Mela was the most popular so far. The recipe for Durban Naan bread is the most viewed recipe on the blog and it just goes to show that old is gold! For the longest time, I felt that my food loves were not sophisticated enough…I am a simple eater and old-fashioned food is my best….as someone on twitter said…move over Chip and Dip…it’s time for Raan and Naan….click her to watch the clip from Mela, https://yudhikayumyum.com/sabc-2s-mela-videos/mela-raan-and-naan/ and here for the recipe:https://yudhikayumyum.com/2014/10/12/melas-raan-and-naan/

A word of warning…..I am going to be blogging lots…just so you get some great ideas for your Diwali feast…so fasten your seat belt..this is going to be amazing ‘blog party’…stay tuned for the latest competition…details posted later today!

Lamb curry is one of my favourite curries….you can add potatoes to this if you like. A lamb dish always makes an appearance at our Diwali table…and so does fish, prawn and vegetarian…plus a decadent sweet offering! You can use shoulder, knuckles or leg for this recipe…I used the lamb shanks…I asked Mr Pat at Broadacres Spar butchery to slice each shank into three knuckles! This is one of my favourite cuts and it even works well in Lamb breyani. Leg of lamb is my least favourite cut for curries.

Traditional Lamb Curry

Serves 6 – 8

2kg lamb shanks

75ml sunflower oil

2 x 2.5 inch pieces of cinnamon

1 large bay leaf

2 cardamom pods

5ml cumin seeds

1 onion, finely chopped

10ml coarse salt

30ml crushed ginger

15ml crushed garlic

50ml red chilli powder

10ml ground coriander

7ml ground cumin

5ml garam masala

2,5ml tumeric

3 tomatoes, blanched and chopped

Fresh coriander to garnish

Here’s how I do it:

Cut across each shank into 3 pieces.

Heat the sunflower oil on medium in an 30 AMC pot.

Add the cinnamon sticks, bay leaf and cardamom pods.

Fry the whole spices for a few seconds until fragrant, then add the cumin seeds.

Add the onion, then stir in the salt and sauté until golden brown.

Add ginger and garlic paste and stir before add all ground spices.

Place the lamb in the spice paste and stir well to coat the piece.

Remove from heat if necessary while you do this.

Stir the meat ensuring that the spices and lamb do not stick and burn.

When the mixture does begin to stick, add boiled water and leave to simmer for about 60 – 90 minutes or until the meat is tender – I simmer the lamb on a very low heat to make sure it’s meltingly tender!

Add the chopped tomato and simmer until they soften and form a thick sauce.

Adjust the seasoning and garnish with fresh coriander.

More Mela, More recipes…

Yudhika Sujanani hosting the Navarathri episode on SABC 2's Mela....

Yudhika Sujanani hosting the Navarathri episode on SABC 2’s Mela….

It’s almost time for another episode of Mela….this Sunday I will be preparing a traditional leg of lamb called Raan and serving it with home-made Naan bread. The Raan is marinated overnight and then slow cooked for a few hours and it sure is worth the wait. The meat is meltingly tender and delicious! Don’t forget to catch the show for more Mela this Sunday on SABC 2 at 10.30am!

I am so delighted that we get to shoot the Mela food inserts at Holi Cow…there has been much to celebrate! Click here to enter the AMC Gourmet Cookware competition: https://yudhikayumyum.com/competition/amc-giveaway/

For those of you who missed the last episode, here is a link to some delicious salad ideas, watch the recipe clip here https://yudhikayumyum.com/sabc-2s-mela-videos/navarathri-salads-on-sabc-2s-mela/ Scroll down for the recipes….

During the fasting month, there are loads of delicious curries so here is something you can prepare if you want to have a ‘curry time-out’! I confess that I am not much of a salad fan….but here are the recipes to salads that I do enjoy!

Potato and Broccoli Salad

500g potatoes, boiled
400g broccoli
50ml sunflower oil
5ml cumin seeds
Rocket leaves to serve

Yoghurt Dressing
170ml yoghurt
30ml lemon juice
30ml rasberry vinegar
15ml olive oil
Pinch of salt
Salt to season
Fresh coriander and mint, chopped
2 garlic cloves, crushed

Heat oil in an AMC skillet. Add the cumin seeds and saute until they begin to splutter.
Add the boiled potatoes and cook until golden brown.
Season the potatoes with salt and leave to cool slightly.
Bring a pan of water to the boil.
Add the broccoli stems.
Simmer the broccoli for a minute and then plunge them into iced water – lift them out the water with tongs or pour them in a colander to drain.
Combine the ingredients for the dressing and stir well.

Place the rocket on a platter.
Layer with the potatoes, then place the rocket on top.
Spoon the dressing over the salad and serve.

Roasted Butternut Salad
1 large butternut, roasted
160g feta cheese
2 x 400g tins chickpeas, drained
2 spring onions, finely chopped
1 red onion, thinly
Fresh coriander, to garnish

Honey Mint Dressing
60ml olive oil
30ml lemon juice
2 cloves garlic, crushed
15ml honey
Salt to season
Black pepper, to season

Combine the lemon juice, olive oil, crushed garlic, salt and honey. Stir the ingredients through and then add mint.
Leave to infuse for 10 minutes.

Place the butternut onto a platter.
Scatter the red onion and chickpeas over the butternut.
Then sprinkle the spring onion and feta over the butternut.
Pour the dressing over and season with black pepper.
Garnish with fresh mint.

Under the whip…Baklava Semolina Cake

Baklava Semolina Cake by Yudhika Sujanani

Baklava Semolina Cake by Yudhika Sujanani

The silly season is here….and most people think that it starts around November. For me, it’s been a silly year….with 17 episodes of Mela on SABC 2 plus more to be shot, a recipe column in the Post, Holi Cow… and the KitchenAid competition!it’s been a full plate…really full and then came along the Post Diwali supplement that will also be featured in the Daily News! It’s going to be a bumper Diwali with another supplement for Diwali with Golden Cloud that will also be featured in the Post newspaper.

I am just completing the recipes and proofreading which means that the end is near! Must say, although its fabulous to finish a project, I am really going to miss all the recipe trials and feasting and the 5am starts to my day….there have been pies, cakes, biscuits and curries….my best were the home-made bread rolls and naan.

I have been under the whip…but the best thing about doing these features is you have to come up with new recipes….and this one will make you fall in love! It’s a Baklava Semolina Cake! This is an eggless recipe which is also great for the fasting month. I love semolina cake…it has a lovely texture and it soaks up the fragrant syrup. Topped with toasted pistachios and almonds, it is irresistible! Speaking about irresistible, the KitchenAid competition was won by Renuka Lallbahadur and for the latest competition to win one of my kitchen must-haves from AMC cookware worth R3350, click here….https://yudhikayumyum.com/competition/amc-giveaway/

You might worry that there is lots of syrup in this recipe…but the semolina soaks up every little bit of the syrup. Leave the cake for a few hours before serving to ensure the syrup soaks through and there isn’t a dry centre.

So this recipe is the hook….there are more delicious recipes coming your way…..and just a few more days till the Post is out….diarize it….Post Newspaper: Wednesday 15th October!!!! If you would like to watch some of the cooking clips from Sugar ‘n Spice click here, https://yudhikayumyum.com/new-videos/ and for the clips from the new show, Mela, click here….https://yudhikayumyum.com/sabc-2s-mela-videos/

Eggless Baklava Semolina Cake by Yudhika Sujanani

Eggless Baklava Semolina Cake by Yudhika Sujanani

Baklava Semolina Cake
Ingredients
325g Golden Cloud semolina
45g desiccated coconut
100g sugar
5ml bicarbonate of soda
Pinch of salt
150g melted butter
200ml milk
30ml double thick greek yoghurt

Syrup:
350g sugar
350ml water
2 cinnamon sticks
30ml honey
15ml lemon juice

Topping
4 sheets of phyllo pastry
60g melted butter
140g roasted pecans and flaked almonds

Here’s how:
Preheat the oven to 175°C.
Place the all the ingredients into a mixing bowl and whisk until smooth.
Pour the mixture into a 20cm loose bottom baking or pie tin.

Bake for 30 – 35 minutes until a skewer comes out clean and the top is pale golden brown.

While the cake is in the oven, prepare the syrup.

Place the sugar, water and cinnamon sticks in a thick-bottomed pot.
Heat on low until the sugar melts, stirring continuously.
Increase the heat and simmer until the syrup lightly coats the back of a spoon – it should be slightly sticky to the touch – it should not be too thick or it will not drench the cake.
Remove from the heat, then stir in the honey and lemon juice.

Pour the hot syrup over the warm cake and reserve a 60ml syrup for the topping.

Brush the phyllo sheet with melted butter, then layer with the next sheet. Brush the sheet with butter and repeat until all five sheets are done.
Brush the top of the pile with melted butter, then roll the sheets up to resemble a swiss roll.

Slice the roll into 5mm pieces and place on a baking tray. Bake at 175°C for 5 minutes.
Remove from the oven and unroll them slightly so they resemble ribbons.
Bake again until golden brown.

To assemble:
Sprinkle half the nuts over the cake, then arrange the phyllo pastry on top.
Sprinkle the remaining nuts over the cake, then drizzle with 60ml reserved syrup.

All aboard…..

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!

Just a few hours to go before this magnificent KitchenAid mixer finds its new home! Enter by leaving a comment on this link, https://yudhikayumyum.com/competition/kitchenaid-giveaway-2014/…you can also leave a comment with #KitchenAid #Mela on these links:
Facebook – https://www.facebook.com/yudhika.sujanani
Facebook – http://www.facebook.com/ChefYudhika
Facebook – http://www.facebook.com/HoliCowSA
or Twitter:https://twitter.com/YudhikaSujanani

Good luck with the competition…I am so so excited to be sharing such an awesome prize on my blog….don’t forget to click ‘follow’ on this blog to get the latest recipes and competition information.

Till tomorrow then,

Yudhika