flop proof

Life’s a peach….

Yudhika Sujanani, getting ready for a new season of Sugar 'n Spice on The Home Channel

Yudhika Sujanani, getting ready for a new season of Sugar ‘n Spice on DSTV’s The Home Channel

Life can be many things but for me it’s a peach….It isn’t always the case but sometimes we can choose for it to be! Last week, I finished shooting the last episode of ‘Sugar ‘n Spice’ which will be airing on DSTv’s Home Channel on the 29th June. The show took over three months to shoot and we have had many fabulous but long days on set…early morning kick offs and late nights! I am pinching myself…still thinking of the days when I promised myself I would get my very own show! Stay tuned for more details! This cake reminds me so much of my days in Durban and when life is a peach, I have to celebrate.

When I was a kid, our trusted Defy oven would blow a fuse and we would be left without my mom’s famous cakes for months. Tinned peaches were always on standby when we were cash flush that is…they were served with chilled dessert cream and it was simply delicious. I love the distinct flavour of dessert cream and my kids think that it is a real treat when I haul out a large tin of peaches!

I made up this recipe which takes me back in time and I hope you enjoy it! A light sponge cake topped with luscious whipped cream and syrup soaked peaches! It might even be the perfect dessert making an appearance for Father’s Day on Sunday. I found a way of working around the sub standard fresh cream that just flops or won’t whip up successfully. Pick up a tub of Woolies or Weleda Double Thick Cream…you cant whip it on it’s own because it is too thick but add fresh cream or Nestle dessert cream to create a decadent topping!

Peaches and Cream Cake by Yudhika Sujanani

Peaches and Cream Cake by Yudhika Sujanani

Peaches and Cream Cake

Ingredients
4 eggs
200ml sugar
5ml vanilla essence
250ml cake flour
10ml baking powder
Pinch of salt
65ml cold water
125ml sunflower oil

For the cream topping:

250ml double thick cream
150ml Nestle dessert cream
60ml icing sugar
Drop of vanilla essence

400g tinned peach slices
Fresh mint sprigs, to garnish

Here’s how:
Preheat oven to 170°C.
Grease and line 1 x 10 inch round cake tin.
Beat the eggs in an electric mixer and gradually add sugar.
Continue beating until thick and creamy – the mixture should leave a trail on the surface for 3 seconds.
Fold the flour, baking powder and salt into the egg mixture.
Add the water and oil, fold mixture again.
Pour the batter into the prepared cake tin.
Bake for 25 – 30 minutes or until a skewer comes out clean when inserted.
Turn the cake out onto a wire rack and leave to cool.

For the topping:
Place the double thick cream, dessert cream, sugar and vanilla essence into a mixing bowl.
Whip until the cream thickens.
Scoop the cream onto the top of the cake and use a spatula to make little peaks.
Drain the peaches and discard the syrup.
Chop the peach slices into little pieces and sprinkle over the cake.
Garnish with mint leaves.

Yudhika’s Tips:
Make sure the mixing bowl is oil and grease free before whisking the eggs – oil prevents the eggs from incorporating air.

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.

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.

Sugar ‘n Spice – Naan Khatay

Yudhika Sujanani - The Almond Thief

Yudhika Sujanani – The Almond Thief

I remember this biscuits from when I was little…I have somewhat mixed feelings about them! The best thing about Naan Khatay was picking off the whole almonds from the biscuits. Mum would take one look at the naked nutless biscuits and know exactly who the culprit was. Needless to say, I would get one of those old-fashioned Indian Mum hidings!

Yudhika's Getaway Demo...

Yudhika’s Getaway Demo…

The thing about Indian Mum hidings is that you are not allowed to tell anyone…at the ripe old age of 37, I think I can safely spill the beans! And the perfect opportunity came up when I was shooting Season Two of ‘Sugar ‘n Spice’. Revenge is sweet and I mentioned my famous Almond Thief hidings while shooting much to my mum’s embarrassment. It was a real ice breaker…the Ochre team and I laughed hysterically! I then took a quick photo break – I found it impossible to keep a straight face so I struck a few poses instead…

Strike a pose...

Strike a pose…

Karma always creeps up at sometime…I open the biscuit tin and peer in to find the same sad-looking nutless biscuits! My kids just love nicking the nuts off the Naan Khatay. Could it perhaps be genetic or is it definitely Karma? My money is on Karma!

Fully dressed Naan Khatay

Fully dressed Naan Khatay

Naan Khatay

Ingredients

125g butter
125ml Spar castor sugar
125ml Spar sunflower oil
65ml semolina
Pinch of salt
2,5ml cardamom essence
5ml ground cardamom
5ml bicarbonate of soda
500 – 625ml cake flour, sifted
Whole blanched almonds, to garnish

Here’s how:

Preheat oven to 190 degrees celsius.
Lightly grease a baking tray with butter.
Place the butter in a Kenwood Chef and cream until light in colour.
Gradually add the castor sugar and beat well.
Pour the sunflower oil into the creamed butter and continue beating.
Add the semolina, salt, cardamom essence, ground cardamom and bicarbonate of soda.
Stir well to combine and sift 500ml of cake flour into the mixing bowl.
A soft dough should form – if the dough is too sticky, add the remaining flour a little at a time until you get the right consistency.
Cover the dough with a damp cloth to stop it from drying out.
Grease your palm with a drop of oil and roll the dough into balls.
Place a whole blanched almond on the ball of dough and flatten gently.
Space the biscuits on a baking tray.
Bake for 10 -12 minutes or until the biscuits are pale golden brown.
Cool on a wire rack.

Yudhika’s tips:
Substitute almonds with pecan nuts and use cinnamon instead of cardamom.
Greasing your palms with oil prevents the dough from sticking.
Place the almonds over the biscuits as each one has been moulded into a ball so that it does not crack.
These biscuits puff out so ensure that there is sufficient space between each biscuit on the baking tray.

The temperature in Jozi is dropping and there is a chill in the air. I think that this is the perfect weather for comfort food and here is the perfect recipe…a quick and easy flop proof creme brulee! Enjoy!

The temperature in Jozi is dropping and there is a chill in the air. I think that this is the perfect weather for comfort food and here is the perfect recipe…a quick and easy flop proof creme brulee! Enjoy!.