The Weekend Cooks

SPICY APPLE DESSERT SCONES Recipe Courtesy - @Robertsonsspice Ingredients 1 granny smith apple, (Peeled and Sliced in Rounds) 75g white sugar 5ml Robertsons Mixed Spice 280g self raising flour salt, (a Pinch) 5ml Robertsons Cinnamon 15ml castor sugar 60g butter, (Diced) 160ml buttermilk Method Preheat the oven to 180°C. Place a slice of apple in 4 x 125ml capacity ramekins. Combine the white sugar and Robertsons Mixed Spice together and sprinkle over the apples. Sift the self-raising flour, salt, Robertsons Cinnamon and castor sugar together. Rub in the butter until it resembles bread crumbs. Make a well in the centre and add the buttermilk. With a pallet knife combine the buttermilk until it forms a rough dough. Turn the dough out on a working surface and press the dough into a 2.5 cm thickness. Use a 7cm diameter cookie cutter to cut 4 scones and place them in the ramekin. Bake in the oven for 20-25 minutes or until golden brown. Re...

Peppermint Crisp Dessert Recipe Courtesy - @hulettsugar Ingredients: 1 x packet (200 g) ginger biscuits, crushed 80 g butter 200 g (250 ml) Huletts SunSweet Brown Sugar 125 ml (½ cup) milk 3 ml (½ t) salt 250 ml (1 cup) fresh cream 80 g (1 slab) mint chocolate, roughly chopped 40 g (½ slab) mint chocolate for grating on top fresh mint leaves to garnish, optional Method: Place the butter, sugar, milk and salt in a heavy-based saucepan over medium heat, allow butter to melt, then whisk continuously for 5 - 8 minutes, until caramel sauce thickens. Set aside and allow to cool. Place the cream in a bowl and whisk until thick; fold in the chopped chocolate and the cooled caramel sauce. To layer in a glass: start with a layer of crushed biscuits, top with caramel and cream mixture. Repeat process to make 2 layers. Top with grated peppermint chocolate and garnish with a mint sprig, if desired.

Individual Strawberry Cheesecake Desserts Recipe Courtesy - @Inapaarman Ingredients   Cheesecake 1 cup (250 ml) cold tap water 1 x 250 g Ina Paarman’s Lemon Flavoured Cheesecake Mix 1 cup (250 ml) fresh cream Topping 80 g strawberry jelly crystals ¾ cup (180 ml) boiling water ± 4 punnets strawberries Method Mix Cheesecake according to package instructions. Spoon cheesecake mixture into 12 small glasses. Refrigerate until set. Topping Dissolve jelly crystals in ¾ cup (180 ml) boiling water.  Add ¾ cup (180 ml) of cold water.  When cool but not yet set, pour over Cheesecake mixture.  Cover and refrigerate overnight.  Decorate with fresh strawberries sliced into tiny wedges, just before serving.

LANCEWOOD® OREO MOUSSE CHOCOLATE CHEESECAKE Recipe Courtesy - @Lancewood INGREDIENTS Base: 115g unsalted butter, melted 150g packet Marie biscuits, finely crushed Cheesecake: 385g can condensed milk 2 x 230g LANCEWOOD® Medium Fat Cream Cheese Plain, room temperature Juice of half a lemon 20ml gelatine 30ml cold water 250ml cream, whipped Oreo mousse: 200ml cream, whipped 120g Oreo chocolate Ganache: 120g Oreo chocolate 50ml cream Or Oreo chocolate topping: 120g Oreo chocolate METHOD Base: Mix butter with biscuit crumbs. Press firmly into bottom of 25cm springform pan. See Notes below for 20cm pan. Cheesecake: Use electric beater and beat condensed milk, cream cheese and lemon juice.  Set aside.  Sprinkle gelatine over water. Leave to stand for 5 minutes, then microwave gelatine for 10 seconds. Remove and stir. Repeat. Do not boil gelatine.  Cool slightly.  While ...

Malva Pudding with Naartjie and Poppy Seeds Recipe Courtesy - @InaPaarman Ingredients ½ cup (125 g) butter, at room temperature 3 extra large eggs, at room temperature 1 x 600 g Ina Paarman's Vanilla Cake Mix 1 T (15 ml) finely sliced naartjie skin ¼ cup (60 ml) naartjie juice ¾ cup (180 ml) milk, warm 2 T (30 ml) poppy seeds Syrup 1 cup (250 ml) fresh cream ¾ cup (180 ml) fresh naartjie juice ¾ cup (180 ml) sugar 2 T (30 ml) finely sliced naartjie skin 2 T (30 ml) butter ¼ cup (60 ml) Van Der Hum Orange liqueur or sherry or undiluted frozen orange juice Yogurt cream 1 cup (250 ml) fresh cream, whipped 1 cup (250 ml) plain double cream yoghurt pinch salt 2 T (30 ml) white sugar ¼ t (1ml) cinnamon 1 T (15 ml) grated orange and lemon rind Method Adjust the oven rack to the middle position. Preheat oven to 180°C. Cream the butter until soft, add one egg at a time together with 1 T of Cake Mix to the mi...

CAMERON’S CHOCOLATE SPONGE CAKE Recipe Courtesy - @JackieCameronschooloffood&wine Ingredients Cake: 125 g salted butter 315 g castor sugar 3 whole eggs 5 ml vanilla extract 200 g cake flour 30 ml cocoa powder 15 ml baking powder 185 ml full-cream milk, at room temperature Creamy Cocoa and Milk Icing: 15 g salted butter, softened 400 g icing sugar 60 ml cocoa powder 90 ml full-cream milk, at room temperature Method: Cream the butter and sugar together until light in colour. Add the eggs, one at a time, whisking each one in completely, then add the vanilla extract. Sift the dry ingredients together and add alternately with the milk to the creamed mixture. Once all the ingredients have been incorporated, use an electric mixer to whisk on high speed for 5 minutes. Divide the mixture between two lined and greased 22 cm cake pans. Bake in a preheated oven at 180°C for about 20 minutes, or until cooked. Remove the cakes ...

Portuguese coffee and chocolate Cookie Cakes Recipe Courtesy - @Moir’s Ingredients 2 x 200 g packets MOIR’S Munch-a-Lot Biscuits 150 ml strong black coffee 15 ml brandy (optional) 5 ml MOIR’S Vanilla Essence 1 x 250 g tub mascarpone cheese 60 ml milk 1 x 150 g packet MOIR’S White Chocolate Mousse 30 ml coco powder Berries for serving Method Mix the coffee, brandy and the vanilla essence together. Dip the biscuits into the coffee mixture. Take care not to “over soak”. Beat the mascarpone and milk together. Add the chocolate mousse and beat until thick. Spread some of the mascarpone mixture onto each biscuit. Sprinkle with cocoa. Repeat twice ending with the mascarpone mixture. Garnish with coffee beans and chocolate shapes.* *To make chocolate shapes. Drizzle melted chocolate in shapes on wax paper and leave to set. Peel off the paper.

Baked Cheesecake Recipe Courtesy - @Inapaarman Ingredients 2 x 250 g tubs cream cheese finely grated rind of 1 lemon 2 extra large eggs 1 cup (250 ml) Ina Paarman’s Vanilla Cake Mix 1 cup (250 ml) fresh cream 1 cup (250 ml) plain full cream yoghurt To Serve sweet sherry, muscadel wine or honey Method Cut a circle of baking paper 30 - 45 cm in diameter (See Ina’s Tip) and line a well buttered 20 cm rectangular springform tin, or a normal 20 cm tin with the paper, allowing the paper to stick up above the pan. Butter the paper on the inside as well. Adjust the oven rack one slot below the middle and preheat the oven to 200°C. Beat the cream cheese in a large mixing bowl until smooth. Add grated lemon rind and mix well. Separate one egg. Add egg white to the mixture and beat well. Add yolk. Beat again. Repeat with second egg. Add Cake Mix and beat in on slow speed until just mixed. In another bowl, beat cream to same consistency as the yog...

ARROZ DOCE BRÛLÉE Recipe Courtesy - @Jsomething INGREDIENTS 45ml walnuts, lightly toasted and chopped 1 x KNORR Chicken and Mushroom Pan Dry Cook-in-Sauce 250g linguini pasta, boiled and drained 250ml cream 15ml margarine 250g button mushrooms, sliced 250ml milk 15ml olive oil 1 clove garlic, crushed parmesan cheese 15ml Robertsons Italian Herbs METHOD Melt the margarine in a large frying pan with the olive oil and fry the mushrooms until soft. Add the garlic and fry for 2 minutes then pour in the cream and milk. Stir in the contents of the sachet of KNORR Chicken and Mushroom Pan Dry Cook-in-Sauce and allow to simmer for 10 minutes stirring occasionally until the sauce has thickened. Stir in the Italian Herb and walnuts then toss with the cooked pasta. Divide the meal between four pasta bowls then using a vegetable peeler create shavings of Parmesan cheese and use these to garnish each bowl. Serve topped with freshly cracked bla...

Banana Cake Recipe Courtesy @Stork Ingredients 2 bananas, mashed 125g Stork Bake margarine 3/4 cup sugar 1 tsp vanilla 1 egg 1 ½ cups self raising flour 1/4 tsp bicarbonate of soda 1/4 cup milk To Decorate (optional): A batch of Stork Cream icing or fresh cream & caramel treat Method Preheat oven to 180ºC. Cream Stork Bake margarine and sugar very well, then add vanilla and egg, beating well. Dissolve the bicarbonate into the millk. Add the mashed bananas, then add the flour alternately with the milk. Pour into two greased 20cm pans and bake for 30 – 40 minutes or until a skewer comes out clean. Cool on a wire rack and ice with Stork Cream Icing or fresh cream and caramel treat.

WEBER COOKED CHOCOLATE & CINNAMON MALVA PUDDING Recipe Courtesy - @jackiecameron Sauce Ingredients: 375ml Cream 125gr Salted Butter 200ml (196gr) White Sugar 50ml (35gr) Cocoa Powder 15ml (8gr) Cinnamon Powder 1 (1gr) Cinnamon Stick Method: Start by making the sauce; place all the ingredient into a saucepan on the Weber. Stir until the sugar is dissolved and bring to the boil. Reduce the heat and allow simmering for 2 minutes. Keep to the side. Pudding Ingredients: 30gr Salted Butter 100ml (98gr) White Sugar 1whole Egg 5ml Vanilla Extract 45ml (80gr) Smooth Apricot Jam 5ml (7gr) Bicarbonate of Soda 125ml Full Cream Milk 250ml (132gr) Cake Flour 50ml (35gr) Cocoa Powder 1pinch Fine ORYX Salt 20ml (12gr) Cinnamon Powder Method: Pre – Heat the Weber to about 180°C and grease a 2litre ovenproof dish with a lid (foil instead of a li...

MOSBOLLETJIES Recipe Courtesy - @Supremeflour Ingredients 12.5 kg Sweet & Light Prepared Mix 0.625 kg Yeast 6.4 L Water 0.45 kg Scaling weight Method Place Prepared Mix, yeast and water into the mixing machine. Mixing times using a spiral mixer are as follows: 2 minutes slow, 6 – 8 minutes fast. Ensure the dough is fully developed. Scale 1.700kg per head. Mold into 30 pieces using the bun divider. Place 8 pieces of dough into a greased raisin bread tin. Place trolley into a preheated prover. Temperature 40°C, humidity 85% for ± 45 minutes. Place trolley into a preheated oven (220°C) and bake for approximately 30 minutes. After baking, allow product to cool, and wrap to maximize shelf life.

CHOCOLATE SPRING ROLLS Recipe Courtesy - @Sharonglass Ingredients Chinese spring roll wrappers 300g dark Top Deck cut into chunks 1 egg, lightly beaten Method Place small chunks of chocolate diagonally from the corner of 1 wrapper. Fold in sides and roll up as tightly as possible. Seal edge with beaten egg. Place on wax paper and freeze until ready to use. Heat sunflower oil in a small pot or pan. Fry very quickly until golden. Drain on paper towels. WHITE CHOCOLATE SAUCE 100g white chocolate ¼ cup milk ¼ cup cold water Melt chocolate with milk and water and set aside until ready to use. Serve spring rolls with white chocolate sauce.

Chocolate Truffle Raspberry Pie Recipe Courtesy - @lindt Ingredients CHOCOLATE FILLING 2 bars (100g each) Lindt Excellence 70% Cacao Dark Chocolate 2 cups (230g) fresh raspberries, plus extra for serving 1 9-inch (23cm) baked tart or pie shell 1 cup (250mL) whipping cream 1/4 cup (60mL) sherry, Kahlua or brandy 1 tsp pure vanilla Pistachio nuts (optional) Method CHOP THE CHCOCOLATE Finely chop chocolate and place in a bowl. Scatter berries in tart shell. Heat cream, sherry and vanilla in a small pan, stirring often, until bubbles form around sides. Pour over chocolate and stir gently until chocolate is melted. POUR AND LEAVE TO SET Pour chocolate mixture over berries in pie shell and smooth top, covering all berries. Leave at room temperature for half an hour, then refrigerate at least 2 hours or overnight before serving. Serve chilled with a scattering of pistachio nuts and more berries.

Fruity Mango Brulee Recipe Courtesy - @Unileverfoodsolutions Ingredients  Mango: Tinned Mango Slices 410g Brulee: Meadowland Classique 600 ml 63 g  CARTE D'OR Crème Brûlée 63 g  Boudoir Biscuits, box            125 ml  CARTE D'OR Passion Fruit Sauce 5 ml  Orange zest             Method Mango: Drain the mango slices, reserve the juice from the tin. Cube the mango slices. Brulee: In a pot bring, add the reserved juice from the mango slices,300ml Meadowland Classique and orange zest to the boil. Mix the Carte D’Or Crème Brulee powder and the remaining 300ml of Meadowland Classique together. Add the mix to the boiled cream mixture, stir and allow to simmer gently for 4 minutes Take 6 dessert glasses or dessert serving cups and start to layer the bottom of the glass with roughly chopped sponge finger biscuits, followed by 1 teaspoon of the C...

Chocolate Custard Recipe Courtesy - @Clover Ingredients 250ml Clover Full Cream Milk 300ml Clover Cream (200ml extra to serve) 5ml Vanilla extract 4 Egg yolks 5ml Corn flour 80ml Caster sugar 100g Dark chocolate, chopped Method In a medium saucepan, bring the cream and 200ml of the milk to a simmer; do not boil. Remove from heat. Add vanilla essence. In a small bowl, mix sugar, corn flour and remaining milk. Pour into warmed milk and whisk well. Whisk eggs well and pour slowly into milk mixture while whisking continuously. Return the saucepan to medium heat and mix in chocolate. Cook until the custard thickens. Serve with extra whipped cream and chocolate shavings. Keep refrigerated for up to one week. Recipe by Grace Stevens, for Expresso.

Nutty Fudge Shortbread Recipe Courtesy - @Unileverfoodsolutions Ingredients Shortbread: Flour, white        500 g Maizena               250 g Castor sugar       250 g Marvello Bake   500 g Fudge: Condensed milk, canned 395 g Vanilla extract / essence  5 ml Vinegar, white wine   5 ml Nuts, Cashew, crushed 70 g Nuts, Almonds whole, crushed  70 g pumpkin seeds, crushed  70 g Castor sugar   500 g Marvello Bake  250 g Method Shortbread: Cream the Marvello Bake and castor sugar in a Kitchen Aid with paddle attachment. Fold in the sifted flour and cornflour to make a dough. Press into a greased baking tray, prick with a fork and bake in a preheated oven at 170˚C for 20 - 25 minutes or until a pale brown colour. Fudg...