Brioche Doughnuts

Paid partnership with Kerrygold South Africa

INGREDIENTS

• For the Dough

• 500g cake flour, plus extra for dusting

• 50g caster sugar

• 10g instant yeast

• 140ml warm full cream milk

• 5 medium eggs

• 250g at room temperature Kerrygold Naturally Softer Irish Butter

• Oil for frying

• For the Glaze

• 175g icing sugar

• 2-3 tbsp milk

• 1 tsp vanilla extract

• Pink food colouring

• Funfetti sprinkles

DIRECTIONS

FOR THE DOUGHNUTS

Whisk the flour, sugar, and salt into the bowl of a mixer, fitted with a dough hook, add in the yeast.

Add the milk and eggs and mix for 7-8 minutes until a smooth dough is formed.

Knead the dough at slow speed for 4-5 minutes then gradually start to add the butter.

Once all the butter has been fully incorporated and the dough is smooth and sticky, increase the speed and knead for a further 6 minutes.

Cover the bowl with cling film and place in the fridge for 8 hours or overnight.

Gently roll out the dough to a 6mm thickness, cut out the doughnuts with a 7cm heart or round cutter. Cover loosely with greased plastic wrap and let the doughnuts rise for 30 minutes to an hour until doubled in size.

Heat the oil on medium-high heat (until it reaches 180°C) and fry doughnuts for 2-3 minutes per side.

Remove from the oil with a slotted spoon and drain on kitchen paper. Wait for the doughnuts to cool before glazing.

FOR THE GLAZING

To make the glaze, whisk the icing sugar, water, vanilla extract, and food colouring until smooth.

Dip each doughnut in the glaze and set on a cooling rack, add sprinkles and allow to rest.

Store in an airtight container.

Strawberry Cheesecake Truffles

Paid partnership with Kerrygold South Africa

Chocolate truffles of my dreams!!

No I’m not over exaggerating when I say that, these are the best truffles I have ever had in my life and I have tried ALOT!

Filled with cream cheese, fresh strawberries and chocolate digestive biccies it would be a sin if you didn’t make these too celebrate Valentines day!

The most delicious gift!

Here’s how you can make them.

Ingredients

• 150g chocolate-coated digestive biscuit crumbs

• 50g medium fat cream cheese

• 50g Kerrygold Pure Irish Salted Butter

• 40g icing sugar

• 55g strawberries, finely diced

• 300g quality white chocolate

• 10g freeze-dried strawberries

Method

Mix the digestive biscuit crumbs, cream cheese, butter, and icing sugar together until combined. Using a spatula or wooden spoon, stir in the finely diced strawberries.

Roll 1.5 tablespoons of the cheesecake mixture into balls and place on a baking tray lined with baking paper.

Chill in the fridge for 30 minutes until firm.

Place the chocolate in a heat-proof bowl and melt in 10 seconds increments in the microwave, stirring after each increment until completely melted and smooth.

Dip each truffle into the chocolate, and place back on the lined baking tray to set. Allow the truffles to chill for 30 minutes in the fridge until set.

Drizzle any leftover white chocolate over the truffles and sprinkle with freeze-dried strawberries.

Keep refrigerated until ready to serve.

Chocolate Muffins

Happy Monday!

If you have a case of the Monday blues, know that I feel you. I always need a bit of a pick up at the start of the week, sort of like something to look forward to. Like these decadent chocolate muffins which I made yesterday, this recipe makes 12, and as soon as they got out the oven POOF, six we’re gone!

Here is how you can make them.

Chocolate muffins

Makes: 12

Ingredients

240 g cake flour

60 g cocoa powder

260 g brown sugar

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

3/4 teaspoon coffee powder

Pinch of salt

150 g semi-sweet chocolate chips, plus extra for decorating

2 large eggs, room temperature

170g milk, room temperature

2 teaspoons vanilla essence

2 teaspoons vinegar

113 g melted unsalted butter

Method

Preheat the oven to 180 °C. Line a muffin pan with paper muffin cups, and set aside.

In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, coffee powder, bicarb, salt, and chocolate chips. Set aside.

In a medium-sized mixing bowl, whisk together the eggs, milk, vanilla, melted butter, and vinegar.

Add the wet ingredients to the dry ingredients, stirring and making sure everything is well-combined.

Scoop the batter into the prepared muffin pan; 4.5 tablespoons per cup (if using a standard muffin tray).

Bake the muffins for 20 to 25 minutes, or until a wooden skewer inserted in the center of a muffin comes out clean.

Remove the muffins from the oven, and after 5 minutes remove them from the pan, and allow them to cool for about 15 minutes.

Store in an airtight container. Enjoy!

Chicken Fried Rice

It’s back to work for me this week, which means I am exhausted and can’t wait for the weekend! Oh, and it’s only Tuesday insert crying face emoji

The one thing I am always looking forward to (except the weekend) is the food I’ll be cooking up I know I’m not the only one who feels this way.

However, with a busy schedule and blogging, it is sometimes hard to slave over the stove to make something comforting and delicious.

My recipe for chicken fried rice however is whipped up in 20 minutes and is packed with delicious veggies, chicken, and rice. Most importantly my kids enjoy it which is a bonus!

Here is how you can make it!

Chicken Fried Rice

Ingredients
250 g Boneless Chicken cut into strips
4 cups cooked rice (I added Tumeric powder to my rice, this is optional)
3 large eggs, whisked
6 cloves garlic, sliced finely
Salt to taste
Black pepper
Soy sauce
1 teaspoon white wine vinegar
1 cup shredded cabbage
1 cup carrots, julienned
1 cup red and green pepper, sliced finely
Green onion to garnish

Method
Heat a tablespoon of oil in a large pan and add the beaten eggs. Add a pinch of salt and pepper, and then scramble the eggs. Remove onto a plate and set aside.

Add another 2 tablespoons of oil to the pan and add the slices of garlic, add the chicken strips and fry on high heat, add salt and black pepper, and mix and fry until the chicken strips have browned.

Add 2 tablespoons of soy sauce, mix and continue to fry the chicken for 2 mins on medium-high heat.

Mix in all the veggies and fry for another 2 minutes.

Add in the rice and mix with the chicken and veggies.

Season with salt and black pepper – if needed.

Add 1 teaspoon of white wine vinegar and 2 tablespoons of soy sauce. Mix through and fry for 5 minutes on medium-high heat.

Add the scrambled egg and the spring onion.

Toss well and serve.

Spicy Salmon Chutney

Looking for an easy supper to whip up after work that is wholesome, delicious, and hits the “spot”, well my spicy salmon chutney is just that.

The best part is using canned salmon for this recipe – this means you don’t need to defrost anything! I don’t know about you, but I always forget to defrost meat from the freezer this dish is my saving grace.

Here is how you can make it!

Spicy Salmon Chutney
Ingredients

Cooking oil, 1/4 cup
1 large onion, sliced finely
1 sprig curry leaves
3 green chillies, sliced
2 teaspoons crushed ginger and garlic paste
5 medium-sized jam tomatoes, grated
2 teaspoons Kashmiri chilli powder
½ teaspoon turmeric powder
1 teaspoon sugar
400 g can pink salmon, remove the bones
handful chopped coriander

Method
In a large pan, heat oil and brown the sliced onion. Add the ginger and garlic paste and fry for a further minute.
Add the spices and salt, cook for 2-3 minutes.
Add tomatoes to the pan and mix with the spices and cook for 8-10 minutes on medium-high heat.
Break the fish into chunks and add it to the chutney and allow to simmer for 10 minutes on medium heat.
Remove from the heat and garnish with fresh coriander and serve.

Cheese Burger Pies

Americans are celebrating Pie Day and well so am I!

We are home celebrating with these delicious homemade burger pies.

Homemade burgers are the best! Not my opinion, a fact! I love adding fresh garlic, and herbs to my meat before turning them into delicious patties.

These burger pies have the juiciest and most flavourful burger patties, a generous dollop of caramelised onion, and 2 kinds of cheese all wrapped up in store-bought puff pastry because I’m a lazy lady. How are you celebrating today?

Cheese Burger Pies

Ingredients

600g beef mince
1 medium onion, sliced
1 teaspoon crushed garlic
1 teaspoon coriander powder
1 teaspoon jeera powder
1 teaspoon salt
1/2 cup bread crumbs
1 egg
50 g mozzarella
50g cheddar cheese
1 rolls of puff pastry

For the caramelised onion
28 g butter
1 large onion, finely sliced
1 teaspoon sugar
2 tablespoon balsamic vinegar
pinch of salt

Method

Caramelised Onion
In a frying pan on medium-high heat, melt the butter and add in the onions. Spread the onions out evenly over the pan and let cook, stirring occasionally. After 10 minutes, sprinkle a pinch of salt and a teaspoon of sugar on the onions. Cook until the onions are a rich, browned color. At the end of the cooking process add in the balsamic vinegar help deglaze the pan and bring some additional flavor to the onions. Set aside to cool.

Burger
Fry the onion until soft. Add to a bowl along with the mince, garlic, egg, spices, and breadcrumbs. Mix together.
Divide mixture into four equal portions and shape each into a patty.
Heat a few tablespoons of olive oil in a pan and fry each patty until golden on either side. Place the patties aside to cool.
Roll out the puff pastry, using a small plate, slightly larger than the size of your patty, cut off the excess dough.
Place the cooled patty on the disc, along with some caramelised onion and cheese mixture.
Roll the remaining puff pastry out into a slightly larger disc than the previous one, and drape this over the top of the burger patty. Crimp the edges with your finger and thumb to secure the pie.
Egg wash the top and bake at 180C for 30 minutes, or until golden brown on top.
Serve with a side of chips or a light salad. Enjoy!

Gochujang Chicken Wings

I have been experimenting with Asian flavours recently, and I came across gochujang paste at woolies and you know I had to get it, even though I was there for something else, which I ended up forgetting and had to go back to the store to get it. Story of my life! 


Anyway, these wings are delicious, crispy and so flavourful. Sweet, sour, spicy and sticky, the husband said it was the best he has ever had! 

Here is how you can make them.

Gochujang Chicken Wings

Ingredients
300g Chicken Wings
pinch of salt
1/2 teaspoon black pepper
2 tablespoons gochujang paste
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
3 tablespoons honey
2 tablespoons soy sauce
1/4 cup chopped spring onions, for serving
1 tablespoon toasted sesame seeds, for serving

Method
Preheat oven to 180 degrees Celcius.
Season the chicken wings with salt and pepper.
In a large bowl mix in the gochujang paste, ginger, garlic, honey, and soy sauce. Add the chicken wings to the bowl and coat with the marinade.
Place marinated wings on a baking tray and bake for 20-25 minutes.
Transfer the wings to a serving plate, sprinkle with the sesame seeds, scallions, and sliced red chilli.

Peanut Butter & Banana Pancakes

What do you do when you have over-ripened bananas? We make pancakes!! These yummy pancakes are much quicker to make than banana bread, which can sometimes take a whole hour in the oven. Pancakes on the other hand can be whipped up in minutes!

I made these for breakfast and had to fight my entire family to get a few good pictures and shoot some B-roll – The life of a food blogger mom I tell ya!

These pancakes are delicious, yes, but the caramelised bananas they’re topped with are the cherry on top!

Peanut Butter & Banana Pancakes

Ingredients
195g cake flour, sifted
2 teaspoons baking powder
pinch of salt
2 tablespoons brown sugar
1 cup mashed bananas
2 large eggs
1 cup milk
1 teaspoon vanilla essence
1/2 cup peanut butter
28 g melted butter

Caramelised Bananas
1 tablespoon butter
2 Medium-sized bananas
2 tablespoons honey
1/2 teaspoon cinnamon powder
pinch of salt

Method
Sift the cake flour, baking powder, salt, and sugar together and set aside.
Add the mashed bananas to a large bowl, whisk in the eggs, milk, vanilla, and peanut butter until combined.
Add the dry ingredients to the wet and mix until combined.
Lastly, add the melted butter and mix again.
Heat a large nonstick pan over medium heat and spray with cooking spray.
Use a 1/4 cup measuring cup to scoop the batter onto the heated pan.
Allow pancakes cook for about 2-3 minutes per side or until little bubbles begin to form in the batter. Then, flip.
For the caramelised bananas, add the butter into a heated pan, add in sliced bananas, honey, cinnamon, and a pinch of salt. Allow to cook till caramelised (5-6 minutes).
Serve pancakes with syrup and caramlised bananas.
Enjoy!

Spicy Baked Beans

This recipe takes me back to the old days when we braai’d on the beach and served up sides and salads of all kinds, my favourite was a boerie roll topped with spoonfuls of this delicious spicy baked beans – served cold of course!

Another reason I love this dish so much, serve hot on toast or cold as a side with braai’d meat or whatever else you like – it is a staple in our home.

Spicy Baked Beans

Ingredients
Vegetable oil for cooking
1 medium onion, sliced finely
1 sprig curry leaves
2 cans of baked beans, 820 g
1 large tomato, chopped
1 teaspoon crushed ginger and garlic paste
4-5 green chillies, crushed
½ teaspoon turmeric powder
1 tablespoon kashmiri chilli powder
Salt to taste
Fresh coriander, chopped

Method
Heat a pan on medium-high heat, add in oil.
Add chopped tomatoes, ginger and garlic, curry leaves, and spices and mix to combine. Simmer until tomatoes have softened.
Add baked beans and simmer on low heat for 10 to 12 minutes.
Add in the chopped coriander and serve.

Perfect as a side or on toast.

Boerewors Pasta Bake

A delicious dinner that no one can resist!

I love delicious, easy meals like this boerewors pasta bake.

It gets the whole family excited – just look at all that gooey cheese, who wouldn’t be happy about coming home to that!

Here is how you can make it.

Boerewors Pasta Bake
Ingredients

300 g pasta of your choice, I used Farfalle
1 coil boerewors
2 tablespoons olive oil
400g store-bought marinara sauce
3 tablespoons fresh chopped basil
2 cups mature cheddar, grated

Method

Cook the pasta in salted boiling water, then drain and reserve 1 cup pasta cooking water.
Heat a pan, then add the olive oil to heat.
Pinch pieces of boerewors out of the casings, roll into balls and fry till brown, and set aside.
Simmer the marinara sauce over medium heat. Add the meatballs to the sauce, coat them in the sauce and simmer for about 5 minutes.
Combine meatballs and sauce with the cooked pasta and mix well.
Transfer to a casserole dish and top with cheese.
Bake at 200 degrees Celcius for 20 minutes or until cheese has melted and is bubbly.
Serve hot, topped with chopped fresh basil.