Everybody’s been making koeksisters.
I opted for the easy route and made Bollas instead. The recipe makes 40 bollas.
I made half and covered and refrigerated the rest of the batter for the next day.
I kind of missed the spice found in koeksisters, so in my second batch of batter I just sprinkled in some cinnamon, ginger powder and cardamom powder and gave it a quick mix. Tasted better than the first batch.
I’m going to make them that way in future, and refrigerate longer too.
Second batch also looked more like bollas than fritters 😊 Continue reading
And for dessert ?? went back to basics. Yummy simple pineapple & granadilla fridge tart!!Enjoy! Continue reading
3 cups Self Raising flour
3 cups cake flour
1 cup sugar Continue reading
2 Cup flour
1 tsp salt
1 tbsp sugar Continue reading
Make a soft dough – short crust pastry:
300gm soft flour
150gm butter Continue reading
½ cup unsalted butter
½ cup white sugar
½ cup brown sugar Continue reading
Preheat oven to 180°C and line a Swiss roll 36 x 28 cm baking tin with parchment paper.
In a mixing bowl sift:
1/2 cup cake flour
1/4 cup cocoa powder Continue reading
For the donuts
1 cup plain 0% Greek yogurt (the only yogurt I had available, but you can use any yoghurt, even a vanilla yoghurt will do)
½ cup unsweetened coconut milk (regular milk will also do) Continue reading
3 large eggs, separated
1 tsp (5 ml) strong black coffee, cold Continue reading
My domestic was cleaning my cupboards yesterday when she came across the Sago pudding and asked me when I was going to make it again because “it was so very, very nice”. So I told her she can make it herself.
I had her get all the ingredients out with measuring utensils and stood and supervised. She was very thrilled and I let her take half of it home. Continue reading
375 ml milk
40 gram butter room temperature
1 packet yeast 10 grams Continue reading
50 g butter
1 cup water
Pinch salt Continue reading
100 gram Marshmallows
100 gram Cadbury chocolate Continue reading
250ml cake flour Continue reading
Fry and brown 1½ cup finely crushed vermicelli,
½ cup desiccated coconut Continue reading