Friday, June 30, 2017

Baked Orange Pudding

I love using seasonal fruit in my cooking, and this warm dessert is just perfect for cold winter nights using seasonal oranges. Experiment with different types of citrus like clementines, naartjies and grapefruit or use other dried fruit like dates or cranberries. 

Baked Orange Pudding
Serves 8


For the Base:
125 g butter, softened
260 g Huletts SunSweet Brown Sugar
4 extra large eggs, separated
115 g self-raising flour
125 ml (½ cup) milk
zest of 1 orange

For the Syrup:
50 g butter
125 ml (½ cup) freshly squeezed orange juice
50 g (¼ cup) Huletts White Sugar
15 ml (1 T) orange zest
30 ml (2 T) Huletts Maple Syrup
raisins, to serve (optional)


For the Base:
Preheat the oven to 180°C and grease 8 ramekins.
Cream the butter and Huletts SunSweet Brown Sugar together.
Add egg yolks one at a time, beating well after each addition.
Fold the self-raising flour and milk alternately into the sugar mixture. Add the orange zest.
Beat the egg whites to soft peak stage and fold into the mixture.
Spoon the mixture into the ramekins.
Bake for 25 - 30 minutes or until puffy and golden and a skewer inserted comes out clean.

For the Syrup:
Place the butter, orange juice, Huletts White Sugar and orange zest in a heavy base saucepan over medium heat and bring to the boil.
Add the Huletts Maple Syrup and allow to boil for ± 5 minutes to thicken slightly.
As soon as the puddings are baked, remove from the oven and immediately pour the hot syrup over until saturated. Prick puddings with a skewer to assist with absorption of the syrup.
Serve warm, garnished with raisins.

Thursday, June 15, 2017

Chia Seed Pudding

I love this as a breakfast or a dessert. Healthy and delicious, make it ahead for an impressive dessert at a winter luncheon. 

Chia Seed Pudding
Serves 2

125 ml (½ cup) chia seeds
400 ml (1 can) coconut milk
5 ml (1 t) vanilla extract
2 - 3 Huletts EquiSweet sachets of your choice
Fresh fruit and nuts, to serve (we’ve used figs and pistachio nuts)

Alternative Method Ingredients:

125 ml (½ cup) sago
400 ml (1 can) coconut milk
5 ml (1 t) vanilla extract
2 - 3 Huletts EquiSweet sachets of your choice
Fresh fruit and nuts to serve

Mix all the ingredients together; making sure the chia seeds are well incorporated into the coconut milk.
Divide the mixture between 2-3 serving glasses and refrigerate overnight.
Serve chilled or at room temperature topped with fresh fruit and nuts.

Alternative Method:

Bring one cup of water to the boil, add the sago and simmer for 10 minutes, stirring occasionally.
Remove from the heat, cover and allow to stand for 10 minutes.
Drain the sago.
Mix the sago, coconut milk, vanilla extract and EquiSweet together.
Divide the mixture between 2 - 3 serving glasses and refrigerate overnight.
Serve chilled or at room temperature topped with fresh fruit and nuts.

Tuesday, June 6, 2017

Osso Buco with Gremolata

Winter has arrived in South Africa! That means we can snuggle up in front of the fire place, drink red wine and eat warming slow cooked meals. Rich and hearty, Osso Buco is an Italian stew that literally means 'bone with a hole', referring to the marrow hole in the shank bones. Prepare this over a weekend to share with friends and family.

Osso Buco with Gremolata
Serves 6


For the Osso Buco:
60 ml (¼ cup) flour
Salt and black pepper, to taste
± 1,5 kg veal or beef shanks, crosscut
30 ml (2 T) olive oil
30 ml (2 T) butter
1 large onion, chopped
2 medium carrots, sliced
4 celery stalks, chopped
3 garlic cloves, crushed
250 ml (1 cup) dry white wine
1 x 410 g tin chopped tomatoes
2 T (30 ml) tomato paste
30 ml (2 T) Huletts SunSweet Brown Sugar
500 ml (2 cups) beef stock

For the Gremolata:
1 bunch fresh parsley
1 lemon, zest and juice
30 ml (2 T) capers
2 anchovy fillets
quinoa and steamed seasonal vegetables, to serve (optional)


For the Osso Buco:
Preheat the oven to 180°C.
Put the flour in a plastic bag and season well with salt and black pepper.
Add the meat to the bag and shake until all the pieces are lightly covered with flour.
Heat the olive oil in a large heavy based oven proof pot (with a lid).
Brown the meat in batches until lightly browned ±10 minutes.
Remove from the pot and set aside.
Add the butter (and extra olive oil if needed) to the pot and add the onion, carrot and celery.
Place over a low heat for 5 – 10 minutes until they start to soften and the onion is translucent.
Increase the heat slightly and add the garlic, frying for 2 – 3 minutes until soft and fragrant.
Deglaze the pot with the white wine, scraping the bottom of the pot with a wooden spoon to release the flavours.
Add the chopped tomatoes, tomato paste, Huletts SunSweet Brown Sugar and beef stock.
Return the meat to the pot, cover with the lid and place in the oven.
Cook (covered) for 2 – 3 hours, checking every now and again and adding hot water if needed.
Remove from the oven and allow to stand for 15 minutes before serving.

To make the gremolata:
By hand or in a food processor, combine all the ingredients and chop finely until well combined.
Serve osso buco with quinoa and steamed vegetables on the side, topped with dollops of gremolata.