ramadan 2015

Sugar, spice and all things nice….Date Chocolate and Pecan Pie

Sugar & Spice with Yudhika Sujanani on DSTV's Home Channel 176

Sugar & Spice with Yudhika Sujanani on DSTV’s Home Channel 176

It’s been an eventful week with the first episode of a whole new season of Sugar ‘n Spice airing on The Home Channel. It’s pretty special because up until now, I have been doing short food inserts on Saffron TV, Great Expectations on Etv and appearing on SABC 2’s MELA! When the Home Channel approached me earlier this year, I was gobsmacked at their offer and thrilled to have my first very own show!

Taking it up a few notches from a food insert, it’s taken us 4 months to complete the series and it’s been a roller coaster ride with my family, team and the crew! I have once again been incredibly lucky to work with such amazing people from the Channel….big thanks to Michael Porter and Simphiwe Gamede, the crew…Africa Vezi and Sipho, who tolerated many crazy out take moments, takes and re-takes, and the awesome team at Holi Cow….for the early mornings, long nights, and my long prep sheets! And then, there are those special people who always find a moment in their day to send me a beautiful message of love and encouragement…thanks to my the people out there on Facebook, Instagram and Twitter for the food love and sharing my posts and links…thanks and thanks again! And my family, who I am most thankful for….what you see on telly isn’t just me, you see the team effort with me being the ‘front lady’ and that also includes the crazy make up artist/stylist…Stavroula Georgakis! Spar has once again sponsored our ingredients and AMC Cookware just keep me cooking in their fabulous pots! I just realized how big this team really is…it’s huge!

Episode one...Pecan pie with dates and chocolate by Yudhika Sujanani

Episode one…Pecan pie with dates and chocolate by Yudhika Sujanani

In the first episode, we spiced up old favourites…leftover butternut was recycled into a delicious salad with hazelnut dukkah and prawns, a french chicken casserole got a spicy makeover with saffron, chilli, cumin and coriander…and the classic pecan pie was turned into a chocolately one with dates too!

For more information and recipes from the show, check out The Home Channel’s website or follow them on Facebook and Twitter, http://www.thehomechannel.co.za/shows/food/sugar-and-spice

Yudhika's Sugar & Spice...check out the show times on DSTV's Channel 176

Yudhika’s Sugar & Spice…check out the show times on DSTV’s Channel 176

I first made this recipe for Eid last year. It’s fruity, crunchy, buttery and purely decadent! Here is the recipe for pecan pie with dates and dark chocolate.

A slice of gooey pecan nut pie with dates and chocolate...by Yudhika Sujanani for Sugar & Spice

A slice of gooey pecan nut pie with dates and chocolate…by Yudhika Sujanani for Sugar & Spice

Chocolate Date and Pecan Pie

Pastry:

120g butter
200g cake flour
65g sugar
1 egg

Rub the flour and butter together until the mixture resembles bread crumbs. Add the sugar and mix. Lightly beat the egg and knead gently into a soft dough.
Wrap the dough in plastic wrap and leave to rest in the refrigerator for 20 minutes.
Roll the pastry on a lightly dusted work surface until it is about 5mm thick and is large enough to line the bottom and sides of a 23cm loose bottomed pie tin.
Line the tin with the pastry and press down into the base and about 3,5cm up the sides.
Prick the base of the pastry with a fork and leave to rest in the refrigerator for 30 minutes.
Pre-heat the oven to 180 degrees celsius.
Place a piece of baking paper over the paper, cover with dried beans and bake blind for 10 minutes.
Remove the beans and the paper and bake for a further 10 minutes.
Leave the pasty case to cool completely.

For the filling:

125g butter
175g brown sugar
75ml golden syrup
3 large eggs
1 cinnamon stick
200g pecan nuts
90g chopped dark chocolate, chopped
75g chopped dates, chopped

Whipped cream, to serve

Place the butter in a 28cm AMC Chef’s Pan, and melt on low heat.
Add the brown sugar and golden syrup.
Stir until the sugar dissolves.
Leave the mixture to cool till slightly warm.
Remove the cinnamon stick.
Lightly whisk the eggs, then add the melted ingredients.
Scatter the pecan nuts, chocolate and dates over the bake pie crust, then pour over the egg mixture.
Bake for 20 minutes at 150 degrees celsius, then reduce to 140 degrees and bake for 30 minutes.
Leave the pie to stand for a minute and then remove from the tin.
Serve slices of the pie warm with whipped cream.

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Going nuts….Coconut Tart meets Malva Pudding!

Going nuts....coconut tart meets Malva Pudding....by Yudhika Sujanani

Going nuts….coconut tart meets Malva Pudding….by Yudhika Sujanani

I have been going nuts over Malva pudding…it’s never happened to me before but lately it’s been malva this and malva that! And lashings of home-made, old-fashioned creme anglaise too! It is too hard to resist and one of the few things to look forward to when the Jozi chill sets in.

I hosted a dinner party a few weeks ago and then made a classic Malva pudding, a few days later on the Italian inspired episode of Sugar ‘n Spice, I threw in a few generous glugs of Frangelico while making a chocolate version. Sugar ‘n Spice goes live on The Home Channel in just a few days….We kick off on Monday at 2pm on DSTv’s Channel 176…so set the PVR and be sure to catch the first episode!

I was working on Ramadan sweet treats and in a complete moment of madness it was a ‘coconutty’ Malva sauce over a classic Greek tart! It is just pure decadence and dead easy to make. It can be served warm, room temperature or zapped in the microwave for a few seconds. It may be served with ice cream or custard but I had two diamonds and retreated to bed for the rest of the arvie, declaring I was in a food coma! It wasn’t just the tart, you see…it was also the other tastings that were going on this past Sunday…Persian Style Koresht with Chicken, Saffron Kebabs and and and….you can find these recipes in the Post Newspaper which is out today!

This recipe will have coconut lovers in heaven…the coconut milk in the malva sauce leaves the tart super moist and utterly decadent! I kept the batter quite simple, opting let the tart ooze with coconutty aromas but you can spice it up with lemon zest, cinnamon or ground cardamom. I used Mae Ploy Coconut milk for this recipe but you may also use a good substitute like Spar Branded Coconut Cream…it has a yellow label and costs around R24. If you love the recipes, please leave a comment and do click ‘follow’ to ensure the latest recipes are sent through to you via email…it’s lovely to hear from you, your food stories and hints and tips…it also keeps me in the writing in the right direction!

A few slices of coconut malva tart down...a few more to go!

A few slices of coconut malva tart down…a few more to go!

Greek Inspired Coconut Malva Tart

Ingredients

185g soft butter
250ml sugar
5ml vanilla essence
3 large eggs
250ml cake flour
15ml baking powder
500ml desiccated coconut
250 full cream milk, room temperature
Optional flavours: Lemon zest, 5ml cinnamon or 5ml ground cardamom can be added to the batter.

Coconut Sauce
250ml sugar
250ml water
250ml coconut milk
2,5ml vanilla essence
60g butter
Pistachio nuts, to garnish

Here’s how:
Pre-heat the oven to 170 degrees Celsius.
Grease and line a 10 inch loose bottom pie tin with butter.
Using a hand held electric or free standing mixer, cream the butter until light and gradually add in the sugar.
Add the vanilla essence and continue beating until the creamed mixture is fluffy. Scrape down the sides of the mixing bowl regularly.
When the sugar granules should dissolve slightly, add the eggs one at a time with a teaspoon of cake flour. Beat well after each egg.
Sift the flour and baking powder and stir in the coconut.
Add the dry ingredients and milk to the creamed butter, alternating to prevent the mixture from becoming to thick.
Scoop the batter into a prepared tin and bake for 55 – 60 minutes.
The tart should be deep golden in colour and a skewer should come out clean when tested. Leave the tart in the tin to cool slightly and slice into diamonds.

Prepare the sauce: Dissolve the water and sugar in an AMC pan. Add the coconut milk, vanilla essence and butter. Bring to the boil until a thin syrup forms and lightly coats the back of a spoon. Pour the hot sauce over the warm tart while it is still in the tin.

Leave to soak and place a pistachio in the centre of each diamond.