SABC

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

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.