Yudhika’s Sugar n Spice tv show

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


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.


Sugar ‘n Spice Recipes: Garlic Cream Prawns

Sugar 'n Spice - Garlic Cream Prawns

Sugar ‘n Spice – Garlic Cream Prawns

There was a time when Garlic Butter and Lemon Butter was the only thing that was served with prawns and although it’s an old-time classic, it does get a tad boring.

I started making this Garlic Cream Prawn recipe when a guest arrived at my house and announced that he is allergic to wheat….after the initial panic, I had to make the garlic sauce again! A bit of a curveball sometimes gets a creature of habit like myself to think out the box…so I created this recipe.

A luscious creamy sauce made with butter, garlic, cream and Curry Me Home Magic Masala to add a spicy zing – this is one of those favourite favourites in my home and also amongst the guests. I used a generous grating of parmesan cheese to thicken up the silky cream sauce and it works beautifully.

This is a dish for special occasions only and not for the calorie conscious…its one of my recipes from the ‘Call the Heart Foundation’ collection! I used a 40cm AMC electric roaster to cook the prawns – this is to prevent the prawns from stewing and becoming watery.

If you love AMC cookware as much as I do…don’t forget to enter the competition by posting a comment on this link…

This recipe was featured on my cooking show, Sugar ‘n Spice!

Garlic Cream Prawns - A Yudhika Special!

Garlic Cream Prawns – A Yudhika Special!

Garlic Cream Prawns


2 kg large King Prawns
1 head of garlic
125g butter
4 mild green chillies, chopped
Salt to season lightly
500ml fresh cream
80g finely grated grana padano cheese
30ml Magic Masala
Handful of fresh coriander, chopped

Here’s how:

Shell the prawns and leave the tails on.
Slice the prawn and remove the dark vein.
Clean the garlic and pound in a mortar – it should be roughly crushed.
Heat 125g butter in a 40cm gourmet roaster.
Fry the garlic and stir until fragrant taking care not to burn the butter or garlic.
Add the green chillies and stir.
Pour the fresh cream into the pot and simmer.
When the cream thickens slightly, season LIGHTLY with salt and then add the prawns in a single layer.
Simmer until the tails begin to curl and the prawn changes colour.
Sprinkle the Grana Padano and Magic Masala over the prawns.
Stir gently, then top with a generous sprinkling of fresh coriander.

Yudhika’s tips:

This is a lovely sauce for fish or crayfish.
It can be made in advance and stored in the refrigerator for up to two days.
Do not over season the prawns as the parmesan cheese is quite salty.