The Weekend Cooks

Milk and Honey Panna Cotta Recipe Courtesy - @Clover   Ingredients 4 Gelatine sheets 4 tbsp Creamed honey 4 tbsp Brown sugar Pinch of salt 5ml Vanilla extract 2 cups Clover Full Cream Milk Serve with fresh strawberries, a drizzle of honey, and a dusting of cinnamon. Method Over medium heat, combine milk, vanilla, salt, sugar and creamed honey to a gentle simmer  Soak the gelatine sheets in cold water for 5 minutes or until soft. Add softened gelatine to the milk mixture and stir until dissolved. Divide mixture into 4-6 bowls or ramekins, and place in fridge for 6 hours or until set. Before serving, drizzle honey and top with strawberries.

ULTIMATE AMARULA CARROT CAKE Recipe Courtesy - @AmarulaSA INGREDIENTS: 2½ cups (300 g) cake flour 2 teaspoons (10 ml) baking powder 1½ teaspoons (7,5 ml) bicarbonate of soda 1 tablespoon (15 ml) mixed spice 1 teaspoon (5 ml) salt 4 large eggs at room temperature 1¼ cups (312,5 ml) oil 1¼ cups (300 g) castor sugar 2 cups (500 ml) grated carrots 1 cup (250 ml) well drained, grated fresh pineapple or Granny Smith apples 1 cup (250 ml) chopped pecan nuts ¼ cup (62,5 ml) Amarula ½ cup (125 ml) smooth apricot jam Cream cheese icing: ¼ cup (60 g) butter 2 cups (250 g) sifted icing sugar 1 tablespoon (15 ml) Amarula 125 g cream cheese or smooth low-fat cottage cheese – see tip below Decoration: crystallised pineapple slices and pecan nuts To prepare tin: finely crushed Marie biscuits METHOD: Sift dry ingredients twice. Beat the eggs until thick, add the sugar gradually (use an electric beater...

Chocolate Bar-One cake Recipe Courtesy - @SnowflakeSA Ingredients 45ml cocoa powder 80ml hot water 150g butter or margarine, softened 250ml (200g) sugar 3 eggs 500ml (280g) Snowflake Cake Wheat Flour 15ml Snowflake Baking Powder 3ml bicarbonate of soda 2ml salt 250ml buttermilk or plain yoghurt For the icing 55g Bar One, cut into pieces 100g dark chocolate, coarsely chopped 60ml fresh cream 45ml butter or margarine Method Mix cocoa powder and water until smooth and set aside to cool slightly. Cream butter and sugar together. Add eggs, one at a time, beating well after each addition until light and creamy. Add cocoa powder mixture. Sift flour, baking powder, bicarb and salt together and add, alternately with buttermilk, to creamed mixture. Spoon mixture into a greased 23cm loose-bottom round cake pan. Bake in a preheated oven at 180°C for about 50 mins. Leave in pan for a few minutes before turning out onto a wire rack to cool c...

NOUGAT CHOCOLATE BROWNIES Recipe Courtesy - @Jackiecameron Ingredients: 180gr Salted Butter, melted 60gr Cocoa Powder 340gr Castor Sugar 5ml Vanilla Extract 4 Whole Eggs, lightly beaten 100gr Cake Flour 5ml Baking Powder 80gr Dark Chocolate (the best money can afford), roughly chopped Pinch ORYX Salt 1 X 110gr Nougat, roughly chopped Butter, for greasing 5ml Cocoa Powder, for dusting Method:   Pre–heat the oven to 150⁰C. Line a 22 X 22cm baking tray with greaseproof paper, grease with a thin layer of butter and dust with cocoa powder. Put the melted butter, cocoa, sugar, vanilla and eggs into a bowl and combine. Add the remaining ingredients to this. Pour the mixture into the prepared tin. Place in the oven and bake for 30 – 45 minutes, or until a firm outer crust is formed. Remove from the oven and allow to cool for five minutes before removing from the tin. Dust with icing sugar, cut and serve.

Multi Coloured Cake Pops Recipe Courtesy - @Stork Ingredients For the basic cake: 250 g eggs (around 4 large eggs) 250 g cake flour 250 g white sugar 250 g Stork Bake 16 g baking powder (2 flat teaspoons) A pinch of salt For the cake pop mix and decoration: 200 g softened Stork Bake 200 g icing sugar 175 g white chocolate 175 g dark (or milk) chocolate Ready-made cake decorations: i.e. grated coconut, coloured sugar, chopped assorted nuts, metallic balls Method Take the Stork Bake out of the refrigerator beforehand, allowing the margarine to soften at room temperature. Transfer the softened Stork Bake to a large mixing bowl. Weigh the exact amount of sugar and add it to the Stork Bake Whisk the sugar and the Stork Bake into a soft and creamy consistency, using a hand-held or standing mixer. Place the de-shelled eggs in a bowl and weigh them until you have the right amount. Add eggs to the Stork Bake/sugar cream in small ba...

Spanish Bread Pudding Recipe Courtesy - @InaPaarman Ingredients  Bread Pudding 3 cups (750 ml) fresh full cream milk 1 cup (250 ml) fresh cream 5 T (75 ml) sugar 1 large cinnamon stick 5 cm piece of lemon peel 2 extra large eggs, beaten ¾ French loaf, cut into 2 cm thick slices Almond Topping ½ cup (50 g) flaked almonds ¼ cup (60 ml) sugar ½ t (2,5 ml) cinnamon Method In a heavy bottomed sauce pan, heat the milk and cream together with the sugar, cinnamon stick and lemon peel. Remove from heat just before reaching boiling point, allow to cool, covered, before removing the cinnamon and lemon peel. Beat the eggs and flavoured milk together. Place the bread in a snug single layer in a buttered ovenproof dish. Pour the milk mixture over. Cover and leave to soak for a few hours or overnight. Adjust oven rack to the middle position and preheat the oven to 180°C. Almond Topping Mix together the flaked almonds, sugar and cinnamo...

ICED HEART COOKIES Recipe Courtesy - @SupremeFlour INGREDIENTS 200 g / ⅓ cups Cake Wheat Flour, plus extra to dust 100 g Castor sugar Pinch of salt 100 g Unsalted butter, chopped 1 Medium egg 5 ml / 1 teaspoon Vanilla extract Icing: 1 Egg white 500 g Icing sugar RECIPE INSTRUCTIONS Put the flour, salt, castor sugar, butter, egg and vanilla into a food processor; pulse until mixture comes together (if you don’t have a processor, rub butter into dry ingredients until it resembles fine breadcrumbs, then stir in the egg and vanilla using a blunt-ended cutlery knife). Tip onto a work surface and bring dough together into a disc, then wrap in cling film and chill for 30 minutes. Pre-heat oven to 180°C. Lightly flour a work surface, then roll out the dough until 5 mm thick. The thickness will determine how many cookies you will get from the dough. Stamp out hearts, rerolling trimmings as needed. Put hearts on a greased baking tray and bake for 12 ...

Creamy caramel baked sago Recipe Courtesy - @Clover Ingredients 4 cups (1 litre) Clover Full Cream Milk 1 cup (185 g) sago ½ tsp (2 ml) salt ½ tsp (2 ml) ground nutmeg ½ tsp (2 ml) ground cinnamon ¼ cup (50 g) brown sugar ⅓ cup (80 g) Clover Springbok Butter 2 tsp (10 ml) caramel essence 4 eggs, separated Topping: ¼ cup (50 g) brown sugar ½ tsp (2 ml) ground cinnamon Method Preheat oven to 170ºC and grease a large ovenproof pudding dish. Heat the milk just below boiling point and add the sago, salt, nutmeg and cinnamon. Simmer over very low heat for 10 - 15 minutes, or until the sago is transparent. Add the brown sugar, butter and caramel essence and stir in well. Remove from heat. Whisk the egg yolks, add to the sago mixture and mix well. In a clean bowl, whisk the egg whites until stiff and fold into the sago pudding. Bake in the preheated oven for 30 minutes. Mix the topping ingredients together and sprinkle over the ...

TWO-INGREDIENT MINT CHOCOLATE POPSICLES Recipe Courtesy - @LindtSA Ingredients POPSICLES 3 bars (300g) Lindt Excellence Intense Mint Dark Chocolate, chopped 2 1/2 cups (625mL) 3.25% milk, divided Method HEAT Gently heat chopped chocolate with 1/2 cup of milk in a large saucepan on medium-low until chocolate is melted and mixture is smooth and velvety. COMBINE Slowly add remaining milk, stirring constantly over medium heat. Continue mixing until dark chocolate milk is evenly mixed and smooth. FREEZE Divide dark chocolate milk between 10 popsicle moulds. Top with lids and insert popsicle sticks. Freeze until frozen (at least 6 hours). To unmould the mint chocolate popsicles, fill a deep pan with hot water that is as deep as the height of the moulds. Dip moulds in hot water just long enough to release the popsicles when pulling on the stick.

Easy Mandazi Recipe Courtesy - @Africanbites Ingredients ½ cup warm water 2½ teaspoon baking powder ¼ -1/3 cup sugar ½ teaspoon salt 2 cups all purpose flour plus more 2-3 Tablespoons grated coconut or coconut flakes ½ teaspoon crushed cardamom spice ½ teaspoon grated nutmeg or cinnamon ½ cup evaporated milk /coconut milk 1 large egg 3 tablespoon melted butter Powdered sugar or cinnamon sugar to sprinkle Caramel sauce Vegetable oil for deep-frying Instructions In a large bowl combine all the dry ingredients, flour, sugar, baking salt, sugar, cardamom spice and nutmeg. Whisk together Gently add all the liquid ingredients, eggs, butter and milk. Combine until mixture comes together and dough is smooth. If it is too sticky add a little bit of flour. If too hard add a little bit of water. Dough should not be too sticky, when touched, err on the side of less flour than more flour. Roll out dough in to 1 inch thick. Cut in bit...

Baked Ricotta Savoury Cheese Cake Recipe Courtesy - @Moirs Ingredients  Crust 1x100g Moir’s Yum salted biscuits, coarsely crushed 100g butter, melted Filling 650g ricotta 250g reduced-fat cream cheese 250ml reduced-fat plain yoghurt 15ml Maizena 80ml lemon juice 15ml finely grated lemon rind 15ml vanilla essence 3 eggs 250ml castor sugar 50g blue cheese (optional) preserved figs for serving (optional) Method Preheat oven to 160°C. For the crust, add the melted butter to the crushed biscuits and mix well. Press the mixture into the bottom of a non-stick paper lined and greased 20cm diameter spring form pan. For the filling, place the ricotta, cream cheese and yoghurt in a food processor and process until smooth. Place the Maizena in a small bowl, add the lemon juice and mix until smooth. Add to the cheese mixture the lemon rind, vanilla, eggs and sugar. Mix until smooth. Pour the mixture into the pan. Bake for 50-55 minutes or unt...