Eastern Mosaic

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.

 

 

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…It’s our first high tea!

The Holi Cow High Tea hosted by Yudhika Sujanani

The Holi Cow High Tea hosted by Yudhika Sujanani

I am one of those people who can always add one more project to my stressful life. I was on my way to collect pictures from Vanessa Lewis, my photographer friend, when I drove past a “Remax For Sale’ sign…I called Jenny Ramsay, the agent, who was on holiday and climbing Table mountain. I viewed the property a few days later, and arranged for my better half to see it, and much to my surprise, he suggested that we put in an offer….this was the beginning Holi Cow!

The beginning....

The beginning….

The property was really old, a face brick one…inside and out…and needed lots of work. Here are some of the before pics…

The house...complete with swimming pool

The house…complete with swimming pool

The bar and living room

The bar and living room

Living room, bar leading into dining room....

Living room, bar leading into dining room….

The dining room....

The dining room….

It was time for some major renovations and so the drama began. I have never really had much luck with a ‘good builder’ but ours proved to be good but slow…it didn’t help that some things, I mean lots of things changed along the way. Walls moved, finishings changed, more demolition work not to mention electricians, plumbers, and carpenters. We resorted to drinking lots of Gin and I self medicated occasionally to cope with what seemed like a never-ending renovation.

I am not sure what was worse…the pics before renovations or during renovations….take a look at these pics and decide…

Gin and Jackhammers to remove the swimming pool

Gin and Jackhammers to remove the swimming pool

The entrance...

The entrance…

The entrance...

The entrance…

After 5 months...this is what we were looking at!

After 5 months…this is what we were looking at!

I began to lose heart – and just when I did, it seemed to come together. The Eastern Mosaic show on SABC 2 played a big part in getting the renovations done. I had a deadline and passed it on to the team…everyone had to be out by the 10 February. It worked….it was still not 100 percent complete but I had the place to myself for the first time….

Yudhika Sujanani - hosting the Holi Cow Tea Party

Yudhika Sujanani – hosting the Holi Cow Tea Party

Here are some pics from the Holi Cow High Tea…

The Eastern Mosaic with Yudhika Sujanani and Mo Nassuirio

The Eastern Mosaic with Yudhika Sujanani and Mo Nassuirio

Holi Cow Treats by Yudhika!

Holi Cow Treats by Yudhika!

The guest list…

Brenda Barton, Deputy Director of United Nations World Food Programme and Nokwazi Mzobe

Brenda Barton, Deputy Director of United Nations World Food Programme and Nokwazi Mzobe

The Gibs/Goldman Sachs Girls....Meagan Deventer, Zaakira Mohammed, Yudhika Sujanani and Orly Shapiro

The Gibs/Goldman Sachs Girls….Meagan Deventer, Zaakira Mohammed, Yudhika Sujanani and Orly Shapiro

Lyn Woodward...food genius with Yudhika at Holi Cow

Lyn Woodward…food genius with Yudhika at Holi Cow

The Holi Cow, Cooking School and Deli Details – 38 Kingfisher Drive, Fourways, 2191
Contact Number: 011 467 2661