Name: South African malva pudding
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 cup castor sugar; 2 eggs; 1 tblsp apricot jam; 1 ¼ cup flour; 1 tsp baking soda; Pinch of salt; 2 tblsp butter; 1 tblsp vinegar; ½ cup milk; 1 cup(250ml) fresh cream; 115g butter; 100g sugar; ½ cup(125ml) orange juice

South African malva pudding

Malva pudding is an extremely popular South African dessert and my memories of enjoying it are always that of sitting around the braai(BBQ) with my friends and family with a bowl of warm malva and custard in hand. Not to say that this can only be enjoyed when you have a braai because this is really an any day, any time dessert!

Super easy to make and so delicious to eat.

Let’s get cooking….

Beat the eggs and sugar until fluffy, add jam and beat until creamy. Melt butter, add milk and vinegar and set aside.

Sift the dry ingredients into a separate bowl. Add half the dry ingredients into the batter alternating with half the liquid ingredients until everything is well combined. Pour into a butter oven proof dish and bake at 180C for 30 minutes

While the cake bakes, melt all the ingredients for the sauce on low heat until the sugar dissolves.

When the cake is done remove from the oven and immediately pour over the sauce. It will bubble up and float on top before being absorbed into the sponge.

Serve warm with custard.

South African malva pudding

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

1 cup castor sugar
2 eggs
1 tblsp apricot jam
1 ¼ cup flour
1 tsp baking soda
Pinch of salt
2 tblsp butter
1 tblsp vinegar
½ cup milk
Sauce
1 cup(250ml) fresh cream
115g butter
100g sugar
½ cup(125ml) orange juice

Directions

Beat the eggs and sugar until fluffy, add jam and beat until creamy
Melt butter, add milk and vinegar and set aside
Sift the dry ingredients into a separate bowl
Add half the dry ingredients into the batter alternating with half the liquid ingredients until everything is well combined
Pour into a butter oven proof dish and bake at 180C for 30 minutes
While the cake bakes, melt all the ingredients for the sauce on low heat until the sugar dissolves
When the cake is done remove from the oven and immediately pour over the sauce. It will bubble up and float on top before being absorbed into the sponge.
Serve warm with custard.

February 19, 2021

Simplebutsplendid

Tenderstem broccoli and goat cheese frittata

Weekends are for enjoying life and having the best food but ideally you want this food to be totally fuss free, enter this super easy but mega flavourful frittata. It is so easy to put together and can be enjoyed as a weekend brunch or even dinner any day of the week.

You can really use any veg you would like and even throw in some deli meat and any other cheese you have lying around. The key is to caramelize the veg before you add the eggs so that you can really layer the flavour!

Let’s get cooking…

Start by heating olive oil in an oven proof skillet, add in the diced onions and broccoli, season the vegetables with salt, garlic powder, chilli flakes, pepper and basil as they fry. Cook the veg until tender but still firm.

While the veg cooks, whisk your eggs with milk and season with salt and pepper. Pre-heat your oven to 180C.

Once your veg cooked, pour over the eggs and dot the cheese over the top. allow to cook until the edges just start to set then transfer to the oven. Bake for 20 minutes or until set to your liking.

Remove from the oven and enjoy immediately!

Tenderstem broccoli and goat cheese frittata

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

1/2 onion diced
200g tenderstem broccoli
1/2 tsp garlic powder
1 tsp chilli flakes
1 tsp basil, dried or fresh
Salt
Pepper
2 tblsp olive oil
50 g goat cheese
6 eggs
1/4 cup milk

Directions

Start by heating olive oil in an oven proof skillet, add in the diced onions and broccoli, season the vegetables with salt, garlic powder, chilli flakes, pepper and basil as they fry.
Cook the veg until tender but still firm.
While the veg cooks, whisk your eggs with milk and season with salt and pepper.
Pre-heat your oven to 180C.
Once your veg cooked, pour over the eggs and dot the cheese over the top. allow to cook until the edges just start to set then transfer to the oven.
Bake for 20 minutes or until set to your liking.
Remove from the oven and enjoy immediately!

February 17, 2021

Simplebutsplendid

The prettiest Beet gnocchi

Gnocchi is one of the easiest meals to pull together. It comes together in under 60 minutes and is incredibly delicious and luxurious!

Beetroot gnocchi is a different take on the traditional potato version but has wonderful flavour and is just and easy to make. To top it all off it is darn pretty too.

Let’s get cooking…

There are many ways of making gnocchi but I think less is more here. 3 ingredients for the gnocchi and 2 for the sauce, done!

Start by boiling whole beets, skin and all. Boil for about 30 minutes or until ender, this will definitely depend on the size of your beets. Once the beets are tender, the skins should just slide off.

Blend the beets until smooth with a little salt to taste. Once smooth, mix in flour adding a tablespoon at a time until a soft dough forms.

Divide the dough into 4 balls and roll into logs then cut into small squares and press lightly with a fork to get the traditional gnocchi ribbing that is great to catch the sauce!

Bring a pot of water to the boil and throw in the gnocchi, they are done when they float. While the gnocchi boils, melt butter in a pan and add the sage leaves in. As the gnocchi start to float transfer them into the pan with the butter and sage, toss around and allow to get slightly crisp.

Serve the gnocchi topped with the butter and sage sauce. Delicious!!

Swaps…

These work perfectly well using gluten free flour instead of normal flour.

Also if you use vegan butter, this meal is completely vegan!

The prettiest Beet gnocchi

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

500g whole beetroot
8 tblsp flour
1/2 tsp salt
50g butter
1/4 cup sage

Directions

Start by boiling whole beets, skin and all. Boil for about 30 minutes or until ender, this will definitely depend on the size of your beets.
Once the beets are tender, the skins should just slide off.
Blend the beets until smooth with a little salt to taste.
Once smooth, mix in flour adding a tablespoon at a time until a soft dough forms.
Divide the dough into 4 balls and roll into logs then cut into small squares and press lightly with a fork to get the traditional gnocchi ribbing that is great to catch the sauce!
Bring a pot of water to the boil and throw in the gnocchi, they are done when they float.
While the gnocchi boils, melt butter in a pan and add the sage leaves in. As the gnocchi start to float transfer them into the pan with the butter and sage, toss around and allow to get slightly crisp.
Serve the gnocchi topped with the butter and sage sauce.

February 15, 2021

Simplebutsplendid

Gluten free Red velvet cupcakes with Bailey’s frosting

Happy Valentine’s Day!!

When I first started cooking and baking, the first recipe I perfected was a red velvet cupcake one, it was so good that I often received requests from friends to make these. However, as time passed and I started exploring other recipes I just stopped making these. In fact I have never made these amazing cupcakes for my hubby so I decided to remedy that this Valentine’s Day!

The moist red velvet cake is so light and fluffy but the best part if the boozy cream cheese and Bailey’s frosting!

Let’s get cooking…

Start by creaming together the sugar and eggs until pale, add in the remainder of the liquid ingredients and mix to combine. in a sepearte bowl sift together the dry ingredients and gently incorporate into the wet, careful not to overmix.

Spoon into a lined muffin tray and bake at 180C for 20-25 minutes. Allow to cool.

While the cupcakes cool, mix together the frosting, using a spatula, gently smear each cupcake with frosting, top with dried rose petals to make these extra special. You can also pipe over the frosting if you prefer.

Swaps…

I have used gluten free flour and normal cake flour to make these without changing the ratios and they both turn out beautifully soft.

Gluten free Red velvet cupcakes with Bailey’s frosting

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

1 1/2 cups castor sugar
2 eggs
1 1/2 cups vegetable oil
1 cup buttermilk
1 tblsp red food colour
1 tsp vanilla
1 1/2 tsp baking soda
1 tsp vinegar
2 1/2 cups flour
2 tblsp cocoa
3/4 tsp salt
Icing
125g unsalted butter
125 cream cheese
500g icing sugar (you can reduce this if you prefer something less sweet)
1 tblsp Bailey’s liquer

Directions

Cream together eggs and sugar until pale
Add in the remainder of the wet ingredients and mix thoroughly
Sift the dry ingredients and combine with wet
Scoop into a lined muffin tin
Bake at 180C for 20-25 minutes
Allow to cool.
While the cupcakes cool, mix together the frosting
Using a spatula, gently smear each cupcake with frosting, top with dried rose petals to make these extra special. You can also pipe over the frosting if you prefer.

February 13, 2021

Simplebutsplendid

Honey garlic chicken springrolls

Lunar New Year is the celebration of the first new moon in a lunar year, similar to the New years day on the Gregorian calendar. This celebration is most commonly known as Chinese New Year however, it is celebrated across most Asian countries.

In celebration of the year of the Ox I am making spicy honey garlic chicken springrolls that have the most amazing dipping sauce!

Let’s get cooking…

Start by sautéing the chicken and onions for 5 minutes until just beginning to colour. Add in the seasonings and kale and simmer for 10 minutes. Then add in the carrots and turn off the heat.

Allow the mixture to cool for 30 minutes before filling the springrolls.

Lay 1 sheet of springroll pastry so that it looks like a diamond then place 1 tablespoon of filling along the top. Fold top piece of the pastry over the filling, then bring in the sides and roll into a cigar shape. Bake at 180C for 20 minutes until golden.

While the springrolls bake mix together the ingredients for sauce.

Serve hot with lots of sauce to dip!

Honey garlic chicken springrolls

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

250g chicken thigh fillets
2 tsp oil
1/2 onion, chopped
1 small carrot, grated
1/2 bunch kale, chopped
1/2 tsp salt
2 tblsp dark soy sauce
1 tsp fish sauce
1 tblsp honey
1 tblsp rice wine vinegar
5 cloves garlic, minced
1 red chilli, minced
1 tsp sesame oil
8 springroll sheets or phyllo pastry cut into squares
Sauce
1 tsp fish sauce
1 tblsp rice wine vinegar
1 tblsp soy sauce
1 clove garlic, minced
2 tsp sesame oil
1 tblsp sweet chilli sauce
1 tblsp water
1 tsp lime juice

Directions

Start by sautéing the chicken and onions for 5 minutes until just beginning to colour
Add in the seasonings and kale and simmer for 10 minutes
Then add in the carrots and turn off the heat. Allow the mixture to cool for 30 minutes before filling the springrolls
Lay 1 sheet of springroll pastry so that it looks like a diamond then place 1 tablespoon of filling along the top.
Fold top piece of the pastry over the filling, then bring in the sides and roll into a cigar shape
Bake at 180C for 20 minutes until golden.
While the springrolls bake mix together the ingredients for sauce.
Serve hot with lots of sauce to dip!

February 11, 2021

Simplebutsplendid

Traditional oxtail potjie kos

One of the most prized dishes in South Africa (apart from a braai of course) is a traditional potjie kos. A potjie is essentially a stew and it can be made with any cut of meat that allows for longer cooking times but what gives it the unique name and flavour is the method of cooking, the flavour that the stew retains from being slow cooked for hours over a smokey flame is completely unmatched.

This stew is traditionally cooked in a potjie pot aka a heavy cast iron pot with a rounded base that stands on 3 legs (think cauldron here) over an open flame made of wood or coal.

Let’s get cooking…

Start by building your fire over which the stew will be cooked. Once the fire is ready place a potjie pot or heavy cast iron pot over the flames.

Heat the oil and add in the onions and whole spices. Once the onions begin to soften add in the curry powder and turmeric and sauté for 10 seconds then throw in the oxtail and toss to coat in the spice mixture.

Pour in 500ml of water, cover and allow the stew to cook. Check every 15 minutes to ensure that there is enough water and the meat doesn’t burn. The coals burn at a very high temperature so watch closely.

After 45 minutes the meat should begin to tenderise, add in the soup powders and the wine along with another 500ml of water.

Cover and let it cook for a further 45 minutes, adding water as necessary. Then start adding in the veg, put in the hardy veg first, i.e. potatoes, carrots, corn. Allow to cook and add in the zucchini in the last 10 minutes of cooking. You should have a rich glossy stew with a gorgeous, unctuous gravy once done! Serve with rolls.

Other variations…

If you don’t fancy oxtail or you’re having difficulty finding it, it can easily be swapped out for beef chuck roast that has been cubed, lamb or even pasture raised Cornish chicken that tends to be quite tough.

Traditional oxtail potjie kos

Servings

6-8

servings

Prep time

minutes

Cooking time

hours

Ingredients

1.5kg oxtail or beef cubes
1 kg mixed veg, I used baby potatoes, zucchini, carrots, corn on the cob although any other hardy veg will do
375ml red wine
1 sachet rich beef soup powder
½ sachet brown onion soup powder
1 stock beef cube
1 medium onion, finely sliced
2 tblsp curry powder
2 star anise
2 cinnamon sticks
2 bay leaves
4 cloves
½ turmeric
Salt to taste
4 tblsp vegetable oil
2 litres of water

Directions

Start by building your fire over which the stew will be cooked. Once the fire is ready place a potjie pot or heavy cast iron pot over the flames.
Heat the oil and in the onions and whole spices. Once the onions begin to soften add in the curry powder and turmeric and saute for 10 seconds then throw in the oxtail and toss to coat in the spice mixture.
Pour in 500ml of water, cover and allow the stew to cook. Check every 15 minutes to ensure that there is enough water and the meat doesn’t burn. The coals burn at a very high temperature so watch closely.
After 45 minutes the meat should begin to tenderise, add in the soup powders and the wine along with another 500ml of water.
Cover and let it cook for a further 45 minutes, adding water as necessary. Then start adding in the veg, put in the hardy veg first, i.e. potatoes, carrots, corn. Allow to cook and add in the zucchini in the last 10 minutes of cooking.
You should have a rich glossy stew with a gorgeous, unctuous gravy once done! Serve with Brioche garlic butter rolls .

February 4, 2021

Simplebutsplendid

Grandma’s Fish biryani

Unlike the traditional lamb and chicken biryani’s this fish biryani is cooked using a slightly different method.

This specific recipe has been passed on through the generations in our family, my grandmother taught it to my mother who has now passed the baton on to me. This version requires a little extra TLC during the cooking process but it sure is worth every bit of effort.

Let’s get cooking…

Start by marinating and frying your fish for 3-5 minutes per side depending on how thick it is. You want the fish to be slightly undercooked because it will continue cooking in the rice. You can also bake the fish if you prefer.

Use the oil from the fried fish (if you are frying) to cook the biryani, this add a lot of flavour. Spoon 4 tablespoons of oil into a large, oven safe pot. Add in the onions and whole spices and braise until the onions begin to turn translucent.

Add in the chilli powder and curry powder, stir for 10 seconds then add the ginger and garlic and stir until fragrant. Pour in the tomatoes, add enough salt for the curry base and rice, about 1 ½ tsp of course salt, stir and allow to simmer on a medium heat.

After 10 minutes add in the rice along with the coriander, mint and 1 cup of water and give it all a good stir to combine. Cover and allow to cook slowly, stir every 5 minutes adding in water as necessary so that the rice cooks and does not stick to the pot. It should not be watery though.

Once the rice is tender but still has a bite, after about 20 minutes, nestle the fish into the rice and scatter over ½ cup of water, top with the roasted potatoes, and pop into a pre-heated oven for 30 minutes at 180C.

After 30 minutes, the rice should be tender and all the water should have evaporated. Allow the biryani to rest for 10 minutes before serving.

Fish biryani

Servings

servings

Prep time

minutes

Cooking time

hour

Ingredients

1kg ripe tomatoes, about 6-8, pureed
1 large onion, thinly sliced
4 tsp curry powder
1 tsp Kashmiri chilli powder
1 star anise
2 cinnamon sticks
2 bay leaves
4 cloves
½ tsp turmeric
Salt to taste
½ tsp garam masala
1 tsp ginger and garlic paste
4 sprigs of coriander, finely chopped
2 sprigs of mint, leaves picked
2 potatoes, quartered and roasted/fried
¾ cup of basmati rice, rinsed
Fish
500g firm white fish fillets, I used cod
1 tsp Kashmiri chilli powder
½ tsp turmeric
½ tsp garam masala
1 tsp lemon juice
¾ tsp salt
Shallow oil for frying or bake until cooked

Directions

Start by marinating and frying your fish for 3-5 minutes per side depending on how thick it is. You want the fish to be slightly undercooked because it will continue cooking in the rice. You can also bake the fish if you prefer
Use the oil from the fried fish (if you are frying) to cook the biryani, this add a lot of flavour. Spoon 4 tablespoons of oil into a large, oven safe pot. Add in the onions and whole spices and braise until the onions begin to turn translucent.
Add in the chilli powder and curry powder, stir for 10 seconds then add the ginger and garlic and stir until fragrant. Pour in the tomatoes, add enough salt for the curry base and rice, about 1 ½ tsp of course salt, stir and allow to simmer on a medium heat.
After 10 minutes add in the rice along with the coriander, mint and 1 cup of water and give it all a good stir to combine. Cover and allow to cook slowly, stir every 5 minutes adding in water as necessary so that the rice cooks and does not stick to the pot. It should not be watery though.
Once the rice is tender but still has a bite, after about 20 minutes, nestle the fish into the rice and scatter over ½ cup of water, top with the roasted potatoes, and pop into a pre-heated oven for 30 minutes at 180C.
After 30 minutes, the rice should be tender and all the water should have evaporated. Allow the biryani to rest for 10 minutes before serving.

January 29, 2021

Simplebutsplendid

Slow braised beef short ribs in red wine

One of the cuts of beef that I used to love seeing chefs on tv cook was beef short rib. It always amazed me when they took a seemingly simple cut and completely transformed it into the most gorgeous looking dishes!

The unctuous sauce being spooned over the creamiest mashed potatoes topped with beef that just melted apart was my kind of heaven! Ever since then slow braised beef short ribs have always made an appearance on my winter menu. It is the coziest meal for icy winter evenings.

Let’s get cooking…

Start by heating the oil in a heavy based pan, preferably a cast iron Dutch oven, then brown the short ribs, about 5 minutes per side to get it really caramelised.

Once browned, remove and add in the mushrooms. Fry on a high heat until golden and remove.

Then add the onions, celery, carrots, all the herbs and a little salt to the pan and cook for 10-15 minutes until it begins to soften.

Then add in the tomato paste and cornflour and stir for 2 minutes. Pour in the wine and water, add the ribs and mushrooms back into the pan.

Bring to the boil and then cover. Bake in a 180C oven for 2-2 ½ hours, checking every 45 minutes to see if the liquid needs to be topped up.

Serve over creamy mashed potatoes.

Swaps…

For those who don’t eat beef an easy swap is lamb shanks, reduce the cooking time by about 30 minutes but follow the other steps exactly.

If you’re keeping away from red meat totally, chicken thighs work as a great substitute! Again reduce the time to about 90 minutes.

Slow braised beef short ribs in red wine

Servings

servings

Prep time

minutes

Cooking time

hours

minutes

Ingredients

2 beef short ribs
2 carrots, diced
2 ribs celery, diced
½ large onion, diced
½ punnet chestnut mushrooms, quartered
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried parsley
1 tsp red pepper flakes
1 tblsp tomato paste
2 bay leaves
2 tblsp olive oil
2 tblsp cornflour
1 cup water
1 cup red wine
Salt
Pepper

Directions

Start by heating the oil in a heavy based pan, preferably a cast iron Dutch oven, then brown the short ribs, about 5 minutes per side to get it really caramelised.
Once browned, remove and add in the mushrooms. Fry on a high heat until golden and remove.
Then add the onions, celery, carrots, all the herbs and a little salt to the pan and cook for 10-15 minutes until it begins to soften.
Then add in the tomato paste and cornflour and stir for 2 minutes. Pour in the wine and water, add the ribs and mushrooms back into the pan.
Bring to the boil and then cover. Bake in a 180C oven for 2-2 ½ hours, checking every 45 minutes to see if the liquid needs to be topped up.
Serve over creamy mashed potatoes.

January 29, 2021

Simplebutsplendid

Mom’s buttermilk scones

These are the scones my mom has made for as long as I can remember and they are pretty much flop proof. The list of ingredients are short, the method is easy and the flavour is delicious!

Let’s get cooking…

Mix cubes of butter with the flour and salt until the mixture resembles wet sand. Add sugar and mix to combine

Slowly start to add just enough buttermilk to form a soft dough. Shape into desired pieces and bake at 200C for 15-20 minutes until golden.

Swaps…

The self raising flour can easily be swapped out for gluten free self raising to make this completely gluten free.

The buttermilk can also be substituted with yoghurt mixed with 2 tablespoons of milk.

Swapping the buttermilk for coconut yoghurt mixed with 2 tablespoons of coconut milk and the butter for plant based butter substitute will make this vegan.

Mom’s buttermilk scones

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

4 cups self raising flour
Pinch salt
¾ cup caster sugar
170g butter
3/4 – 1 cup Buttermilk

Directions

Mix cubes of butter with the flour and salt until the mixture resembles wet sand
Add sugar and mix to combine
Slowly start to add buttermilk until a soft dough forms. Shape into desired pieces and bake at 200C for 15-20 minutes until golden.

January 26, 2021

Simplebutsplendid

Spicy mint and peanut chutney

One of my favourite Indian condiments is a spicy mint and peanut chutney aka mint/nuts pickle aka pudhina chutney. This extremely simple blend of ingredients can come together in 5 minutes and be enjoyed for days even weeks as it keeps so well.

I especially love making these during our fasting periods (religious festivals that we observe where we abstain from eating any meat or eggs) because it helps to perk up vegetarian dishes so well.

My guilty pleasure is to liberally spread this over crisp warm toast and enjoy with a cup of masala chai, mmm heaven!

Let’s get cooking…

Start by picking the mint leaves and coriander leaves off of the stems. the smaller coriander stems can be used but just remove any large ones. Add all ingredients except peanut butter into a jug and blend with a stick blender until smooth. It should form a vibrant minty green paste, add a teaspoon of water if needed to blend properly.

Stir in the peanut butter until well combined. Decant into a refrigerator safe bowl to store. This can also be frozen for up to 6 months, just defrost and use as needed.

Best served as an accompaniment to vegetarian curries or on crunchy toast as a spread

Spicy mint and peanut chutney

Servings

servings

Prep time

minutes

Cooking timeminutes

Ingredients

60g mint, leaves picked
30g coriander, leaves picked
2 green chillies, roughly chopped
1 large clove of garlic
2 tsp tamarind paste
2 tsp lemon juice
2 tsp Worcestershire sauce
¼ tsp salt
3 tblsp smooth/crunchy peanut butter

Directions

Add all ingredients except peanut butter into a jug and blend with a stick blender until smooth
It should form a vibrant minty green paste, add a teaspoon of water if needed to blend properly
Stir in the peanut butter until well combined and enjoy
Best served as an accompaniment to vegetarian curries or on crunchy toast as a spread

January 25, 2021

Simplebutsplendid