Wednesday, May 24, 2017

Carrot, Ginger & Lime Smoothie

With days getting colder and nights getting longer it seems like our bodies just need an extra kick of vitamins and flu-fighting ingredients - and that's exactly what this smoothie gives you. I like to add a teaspoon or two cayenne pepper for extra kick.

Carrot, Ginger & Lime Smoothie
Serves 1

250 ml (1 cup) carrot juice (buy ready-made if you don’t have a juicer)
1 Huletts EquiSweet sachet of your choice
30 ml (2 T) fresh ginger, grated
30 ml (2 T) fresh lime juice

5 - 10 ml (1 - 2 t) cayenne pepper (Optional)

Combine all the ingredients in a blender and blitz until well combined.
Add a splash of water, if needed.
Serve immediately.
Tip, serve with a few cubes of ice if you prefer it colder. 

Tuesday, May 9, 2017

Churro Cups

The husband and I just came back from a wonderful trip to South America, and churros filled with creamy sweet 'Dulce de leche' were one of our favourite indulgences while strolling on the Copacabana in Rio ;) Here is my version of the traditional churro - you can fill the cup with practically anything! It's a little bit of effort, but totally delish. 

Churro Cups
Makes about 18

120 g butter
30 ml (2 T) Huletts White Sugar
250 ml (1 cup) water
1 ml (pinch) salt
250 ml (1 cup) bread flour
5 ml (1 t) vanilla essence
3 extra large eggs
sunflower oil, for deep frying

Cinnamon sugar:
15 ml (1 T) ground cinnamon
105 g (½ cup) Huletts Castor Sugar
To serve:
250 g (1 packet) Huletts Chocolate Flavoured Icing
1 liter vanilla ice cream or flavour of your choice

You will need 3 x 12 hole mini muffin trays.
Turn the muffin trays upside down. Using cooking spray, spray every other mould to make them non-stick. Set aside.
Place the butter, Huletts White Sugar, water and salt in a medium -sized saucepan over medium heat, while stirring with a wooden spoon until the butter has melted and the sugar has dissolved.
Add the flour to the butter mixture a little at a time, while stirring, until well combined and a buttery dough has formed.
Remove from the heat and allow to stand for 5 minutes.
Add the vanilla essence.
Add the eggs one at time, stirring well after each addition, until well incorporated into the dough and smooth.
Scoop the dough into a piping bag and pipe cup shapes around the greased moulds, starting from the bottom up.
Freeze trays overnight (or for at least for 4 hours) to allow the dough to solidify.
Fill a deep fryer with vegetable oil and heat to 190°C.
Remove the churro cups from the cupcake molds and fry in batches (frozen, straight from the freezer), drain on paper towels.

For the Cinnamon sugar:
In a deep bowl, mix the cinnamon and Huletts Castor Sugar together.

To serve:
Prepare the Huletts Chocolate Flavoured Icing as per the packet instructions.
Coat the warm churro cups with the cinnamon sugar.
Serve the churro bowls filled with a scoop of ice cream and a drizzle of Huletts Chocolate Flavoured Icing.