Three ways with the chocolate fondant mix:
1. Whisk together 2 free-range eggs, 80 g melted unsalted butter and 50 ml milk.
2. Add the dry fondant mix and whisk to combine.
3. Fill the greased moulds halfway with this mixture.
4. Then add a marshmallow, a scoop of peanut butter or a couple of Chuckles to each mould. (A Lindt chocolate ball would also not be a terrible idea)
5. Top with the remaining mixture, then bake at 220°C for 9–12 minutes until set outside but still gooey in the middle. 6. Serve with a cup of freshly brewed coffee [Woolworths]
Everyone loves a good potato salad, but every now and again you want to mix it up a little. Introducing a fresh, new take on the golden oldie: it’s sweet (we’re using sweet potato); it’s herby (hello, salsa verde) and it’s hot (as in actually warm, so perfect for winter). Meet your new winter (and braai!) staple.
Show stopper winter warmer salad:
* We used Kara orange sweet potatoes, but any sweet potato would work well here, including the Kara purple and white sweet potatoes, the ridiculously delicious Beauregard sweet potatoes, our organic sweet potatoes and the new baby sweet potatoes.
Boil 6–8 Kara orange sweet potatoes until tender. To make the herby salsa verde dressing, combine 4 garlic cloves, chopped and braaied (or fried) in 2 tablespoons olive oil, 2 teaspoons red wine vinegar, 1 tablespoon Dijon mustard, 5 chopped anchovy fillets, 15 g chopped Italian parsley, 10 g chopped mint, 10 g chopped basil and the juice of half a lemon. Give it a good stir and set aside. Tear the sweet potatoes into bite-sized pieces and spoon over the green herb dressing. Don’t be shy! [Woolworths]
Vocabulary chunks to learn after watching the video :
- No churn ice cream
- Full-cream milk
- Icing sugar
- Strong espresso
- Zip-lock bags
- Lie flat to freeze
- Break into pieces
- Rib-eye steaks
- Ground coffee beans
- Black pepper
- Ground chilli
- Grill griddle pan
- Sugar cones
- Dark chocolate / Milk chocolate
- Line the inside of the sugar cones
- Freeze to set
- Top with a dash of milk
- Chocolate shavings
- 180 g feta cheese
- 200 g goats milk feta cheese
- 1 cup mint or coriander microgreens, to garnish
- 1/3 cup hazelnuts, roasted
- 60 ml extra olive oil, plus extra for brushing
- assorted seasonal fruit, sliced where necessary
- 75 g unsalted butter, cold and cut into small cubes
- 150 g brown or treacle sugar
- 1/2 cup plus 5 tsp double cream
- 10 ml Maldon salt, to season
- Preheat the oven to 180ºC.
- Use a loose bottom cake pan to fit a frying pan, and crumble feta, mint and nuts into the bottom. Press down to make a flat cake.
- Bake for 20 minutes until golden brown.
- Cool down, loosen outer ring of pan and slide cheese onto serving platter.
- Slice fruit and drizzle with sugar or honey, place under a warm grill or lightly caramelise in pan with a drizzle of oil.
- Top cheesecake with fruit and drizzle with salted caramel.
- For the salted caramel: in a saucepan add butter, sugar and honey, simmer for 5 mins. Add cream and salt and stir through. Remove from heat and cool down.