True story: The first time I tried these beauties was on a business trip to Nigeria. Since then, I have been on the hunt for the perfect Molten Lava Cakes, and I found them at a lovely website called sugar on the brain. Full recipe after the jump with link back
About a month ago I stumbled upon the beauty of Sweet Paul by sheer luck. He is an artisanal genius with food, presentation, art, crafts and photography. I thoroughly enjoy his quarterly magazine simply titled “Sweet Paul”. The below beauties are from his most current fall 2012 issue. Details follow after the jump.
Link to source www.sweetpaul.typepad.com.
Have a look at my blog post on the Love Food Kitchen located in Johannesburg Braamfontien. I adore what the owner Jamie has done in achieving her dreams (Her little eatery even featured in Elle Magazine S.A). She has been kind enough to share some of her recipes that she sells at the love food kitchen. These are my favourites that I've tried - peanut butter blondies and good old fashioned no fail brownies.
- A loaf of old bread
- Butter (enough to butter your bread on both sides)
- 1 jar nutella
- 1 cup chopped almonds
- 500 ml milk
- 4-5 eggs
- 3/4 cup sugar (or to taste)
- nutmeg & vanilla essence
- Cut the crusts of the bread and liberally spread nutella on one slice of bread and butter on the other. Sprinkle some almonds over the nutella.Sandwhich together
- cut of the crusts, spread butter on the outside of the "sandwhich".
- Continue until all the bread has been used up.
- Cut the sandwhiches into triangular quarters and arrange in an oven proof dish.
- Beat together eggs, sugar and milk. Season with some nutmeg and pour over the bread until it is well saturated with the liquid.
Note: I dont like the eggy smell, so I often use a bit of vanilla in the egg custard. This is up to you.
- Liberally dot the dish with dollops of butter (it is a bread and butter pudding after all) and sprinkle with a generous handful of almonds.
- Bake in and oven (180 degrees celcius) for 20 mintues, until golden.
- Dust with icing sugar or castor sugar, pop back into oven to partially caramelise the sugar, being careful not to burn the pudding.
This has got to be one of my most indulgent desserts and its so simple - its also moist and decadent. I found the recipe on the back of a bakers Romany Creams box. (South African favourite, chocolate coconut biscuits sandwiched with chocolate). For a extra fancy treat at dinner parties, I spoon the batter into ramekins and serve hot as individual chocolate puddings.
Full recipe after the jump
This salad is divine and I can easily see myself making it again for a braai, a side dish, or a healthy lunch.
I stopped by the bread basket for something to eat over my lunch hour and came across a brown rice and lentil salad (R95 a kilo). It was delicious, satisfying and healthy (note: I really like lentils). I do try my best to eat healthy, but sometimes healthy can be bland. While this salad was a simple mix of ingredients, the flavours merged so well and I could put my finger on every one of the tastes – the mint added an interesting twist and tantalised my taste-buds all the more.
The below is my take, hope you enjoy it as much as I do.
- ½ cup brown rice boiled in salted water,
- ¾ cup lentils boiled in salted water
- ½ red pepper diced
- Half a bunch of roughly torn basil leaves
- A few sprigs of mint chopped fine (the mint makes this recipe)
- Olive oil
- Wine Vinegar
Mix all the salad ingredients together in a bowl. In a separate bowl, mix together the olive oil, wine vinegar and salt to taste. Drizzle over the salad. Note that the salad dressing should provide a subtle flavour to the salad and not be over vinegary or over-powering.
p.s. toss in some shredded raw baby spinach for a dose of iron.
My mum made most things from scratch, from flaky pastry’s, to samoosa pur and her own yeast based pizza bases. The likes of frozen chips and processed hamburgers were seldom found in our home. So growing up, there was no easy way out, and as a result, I myself am a bit of a traditionalist in the kitchen. But being a women on the go, or even lazy at times, exercising traditional practices seems more of a luxury than a feasible option. Like just the other day, dog tired from a 5 hour drive from Mpumalanga, I trudged into the kitchen to prepare something to eat. Our “padkos” on route home was smoked chicken and cheese for Rob and humus, smoked trout pate and mini pita for me. Armed with the remnants, Rob suggested that I turn the pita’s into pizza – perhaps the “mini pita pizza” has been an option that was previously explored by one or two culinary chefs, but to me it wasn’t that obvious. Robs suggestion was genius and the results were just delicious. The pita had that just baked taste (not sure how, but it did), and was not soggy in the least like some store bought pizzas, and if you like a thin base, it even had a wonderful crisp to it as-well. Try it for yourself...
Total time taken to smear on a tomato base (my favourite is the all joy pasta sauce), cheese, peppadews, feta and chicken, plus 5 minutes under a hot grill till the cheese is all golden and bubbly and the contents heated through – 15 minutes tops!