Tag Archives: baking

Pastéis de Nata

Can you resist a warm pastry? Neither can I… What about if it was filled with a smooth, vanilla-infused custard…I know! Impossible to resist. Well, his is the decadence that is the Portuguese Custard Pastry, the incredibly dreamy Pastéis de Nata!

I thought it would be intimidatingly difficult to create but nope, not when you have ready-made puff pastry and this is so easily available these days, introducing Woolworths and our wonderful smaller businesses like Farmstyle Pastry.

To create the custard, there are a few steps but they are easy enough to create, just prepare to create a few dishes. Trust me, for this delicious pastry, it’s totally worth it!

Try it out and let me know what you think! Enjoy 🙂

Ingredients:

  • 2 tablespoons flour
  • 2 tablespoons icing sugar 
  • 375g all butter puff pastry (I used the ready made puff pastry from Woolworths)
  • 250g golden caster sugar (I use the Natura Sugars brand)
  • 200ml water
  • 1 cinnamon stick
  • 2 eggs
  • 4 egg yolks
  • 50g cornflour (Maizena)
  • 500ml milk 
  • Seeds from 1 vanilla pod (try the vanilla seed tub from Cab Foods)

Method:

  1. Mix the flour and icing sugar, and use this to dust the work surface. Roll the puff pastry out to make a 45 x 30cm rectangle. Roll up lengthways to create a long sausage shape.
  2. Cut the pastry into 24 wheels, approximately 1-2cm thick. Roll each wheel with a rolling pin to fit 2 x 12-hole cupcake tins. Lightly grease the cupcake pans and press the pastry circles into the tins, moulding it into the tins to make thin pastry cases. Pop into the fridge to chill until needed.
  3. Preheat the oven to 220C.
  4. Make a sugar syrup by bringing the sugar, water and cinnamon stick to the boil. Reduce until syrupy, then allow to cool. Once cooled, remove the cinnamon stick. Whisk the eggs, egg yolks, and cornflour until smooth in another saucepan.
  5. Heat the milk and vanilla pod seeds in a separate saucepan until just before it begins to boil. Gradually pour the hot milk over the eggs and cornflour, then cook on a low heat, continually whisking.
  6. Add the cooled sugar syrup to the eggs and milk mixture and whisk until slightly thickened.
  7. Pour the custard through a sieve to achieve a smooth texture. Pour into the pastry cases and bake for 15 minutes until the pastry is a lovely golden colour and the custard has darkened.
  8. Cool completely in the tins then remove and serve. You could serve with a sprinkle of icing sugar and cinnamon.
  9. Best to eat when it has been heated! Yum!

file-1

Churro’s

A fresh, hot churro dunked in a velvety chocolate sauce just sounds like heaven, right?

Churros have definitely become increasingly popular in South Africa, but to find the perfect one in Cape Town is somewhat rare. Instead of hunting for it, I opted for the easier route and whipped up a batch yesterday, using the recipe below.

Continue reading

Best Vanilla Cupcake

An all time favourite for kiddies parties are cupcakes, simply because the decorative options are endless and can be adapted to any theme.

I’ve made A LOT of cupcakes in my lifetime and this has by far been the best recipe! Quick and easy to make and just the perfect crumb texture and moistness – nothing worse than a dense and heavy cupcake!

Continue reading

Choc-Chip and Marshmallow Cookies

I think I’ve made cookies every weekend for the past month and I have a number of excuses lined up but the truth is, I’ve been constantly craving a good cookie. Is it just me, or is it incredibly tough to find a delicious choc-chip cookie in Cape Town?!

If you think so too, I may soon be answering your prayers as I’m planning to start selling some of my baked goods, which includes cookies (the most delicious recipes I’ve conjured).

For now, here is the recipe for the choc chip and marshmallow cookie I whipped up today. This is the sort of cookie recipe you could throw anything into really, I just happened to have some marshmallows in the cupboard, staring at me… 🙂

Continue reading

Banoffee Pie

Happy New Year! Wishing each and everyone a fabulous new year, may the year ahead navigate us all to be the best versions of ourselves!

During the holidays, I must say, I didn’t bake as much as I thought I would. However, at the very start of my vacation, I gave this banoffee pie a go and wow it’s delicious, decadent but I must warn you that it is quite rich and therefore a modest slice will completely hit the spot. Continue reading

Doughnuts

Doughnuts…warm, soft and smothered in chocolate…this is definitely one of life’s greatest pleasures.

The doughnut culture has also recently fast tracked in South Africa, with the major names like Dunkin Doughnuts and Krispy Kreme and quite a few independent stores popping up all over the country.

This is the first time I attempted to make doughnuts and I will definitely keep experimenting with New recipes and variations because this like cookies is dependent on what your preference is, i.e. soft or doughy, etc. 

Ingredients

Recipe credit: Indian Delights

  • 2 eggs
  • 1 cup sugar
  • 1/4 cup melted butter
  • 1 cup buttermilk/yoghurt
  • 1/4 tsp bicarbonate of soda
  • 4 cups flour
  • 1/2 tsp salt
  • 4 tsp baking powder
  • 1 tsp nutmeg (optional)

Method:

  • Beat the eggs until frothy
  • Add the sugar, butter and buttermilk/yoghurt and beat well
  • In a separate bowl, sift the dry ingredients and slowly add to batter, mixing well.
  • Adjust the flour and liquid if required
  • Roll out the dough and press out into desired doughnut shape
  • Fry the doughnuts in deep, hot oil
  • Strain doughnuts once removed from oil on a paper towel
  • Decorate as desired: I coated the top with a milk chocolate ganache and sprinkles for the kids ofcourse 🙂 enjoy!

Chocolate Brownie Squares

Happy Friday everyone! It’s been one of those crazy weeks, leaving me terribly excited for the weekend. The thought of just sitting down and staring at a blank wall for unexplainable amount of time has got me excited 🙂

One of my first posts was the Chocolate Brownie, which you can view here. As you can see it’s more of a cake/pudding type of chocolate brownie, served with chocolate sauce and preferably some generous scoops of ice-cream. Whenever I go to really good bakeries, I see these really divine chocolate brownie squares, my new-found addiction is the Lindt double chunk chocolate brownies which are sold at the Thursday Earth Fair Market in St Georges Mall…oh my they are heavenly! To combat my constant craving for these delicious blocks of love and goodness, I decided to attempt some sort of version myself.

To make things a tad bit more interesting for this classic brownie recipe, I added a generous handful of roughly chopped milky bar, taking the chocolatey-ness (yes that’s a word in my dictionary) to the next level.

I wish I could have taken some gorgeous pictures of them, but I promise you, before I knew it they were all swiped up….which is always a good thing!

Wishing you all a great weekend and even better Heritage/Braai Day on Tuesday!

 

Ingredients:

– 250g chocolate (I used Lindt milk chocolate)

– 60g flour

– 60g cocoa powder

– 1/2 tsp baking powder

– pinch of salt

– 300g caster sugar

– 250g softened butter

– 4 eggs – 3 whole eggs plain and 1 egg yolk

 

Method:

1. Preheat the oven to 180 degrees. Line a 23cm square baking tin with paper.

2. Melt 200g of the chocolate and set aside to cool slightly. Roughly chop the remaining chocolate.

3. Sift the flour, cocoa powder, baking powder and salt in a medium bowl.

4. Beat the sugar and butter together until it is pale and fluffy. Add the eggs one at a time, together with a tablespoon of the dry ingredients. Beat in the melted chocolate, and then fold in the remaining dry ingredients and the chopped chocolate pieces. This is the opportunity to get creative and add nuts, more chocolate, etc.

IMG_0628

 

Now isn't that just fluffy!

Now isn’t that just fluffy!

IMG_0634

 

5. Pour the mixture into the baking tin and bake for about 30-35 minutes.

IMG_0637

 

IMG_0641

6. Cake tester inserted in the middle of the cake should come out sticky but not with raw cake mixture attached to it. The cake will also continue to cook as it cools.

 

IMG_0645

 

IMG_0648

 

Triple Chocolate Chip Cookies

Isn’t it just amazing weather in Cape Town?! It’s been forever since I’ve defrosted 🙂 This beautiful weather has inspired me to finally post the utterly divine triple chocolate chip cookie recipe.

I attempted these yummy babies two weekends ago when I had a little baking frenzy.  They are delicious and even warranted a comment “Aunty Saadiyah, you make such nice things” from my adorable nephew Zaydaan 🙂

If you have kids, this is the perfect recipe to make with them as it’s simple and a visual feast. They’ll just loooooove throwing in the various types of chocolate and watching it whizz away. As with most of my posts, this is the answer for any chocoholic (note to self, I really need to curb myself with the chocolate in take).

If you’re looking for a place to purchase these different types of chocolates, I bought them at Value Baking Supplies – It’s a bakers heaven and I find their prices are much better than most of the competing baking supply stores.

Aaaaaand here you go:

Ingredients:

  • 1 stick unsalted butter, softened
  • 1/2 cup castor sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla essence
  • 1 cup flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/4 teaspoon salt
  • 1 cup white chips
  • 1 cup butterscotch chips
  • 1 cup mini or regular chocolate chips (I prefer chopping up dairy milk chocolate)

Method:

  1. Preheat oven to 180 degrees Celsius and line a large baking sheet with a silpat liner or baking paper – I used this incredible non stick sheet that I purchased at Lindt Chocolate Studio
  2. Place butter and sugars into an electric mixer and beat until light and creamy, approximately 2 minutes.

IMG_9968        3. Add egg and vanilla mixing until well combined. Add flour, cocoa powder, bicarbonate of soda and salt, mixing to combine

4. Add all chocolate chips and mix to combine.

IMG_9969

5. With a medium ice cream scoop, scoop dough onto baking sheet, spaced apart and bake for 12-15 minutes, until baked through.

IMG_9974

6. Let cool on baking sheet for 10 minutes before transferring to a cooling rack. Then it’s time to devour 😀

IMG_9976

IMG_0046

Cinnamon Roll Pull Apart Bread

What a weekend it’s been, I’ve definitely baked to my heart’s content and have made up for my creative baking lull…well I’d say. On Saturday I whipped up I chocoholics ultimate cookie…triple choc chip! Keeping in tune with the chocolate theme, I mixed it up a bit and made a salted caramel chocolate cake. On Sunday I tried to steer away from chocolate, not that you could ever overdo it 🙂 and I attempted a banoffee roulade, which turned out great until I tried to roll it up – I killed it…literally! Poked holes into it which lead to caramel oozing out, it wasn’t pretty but it still tasted good! The final item on my weekend baking to-do list was a cinnamon roll pull apart bread….oh my goodness, what a perfect little treat for those wintery evening sweet cravings. My family seems to think it tastes like Cinnabon 🙂 I’d take that as a stamp of approval, right?  Continue reading

Chocolate Chip Muffins

With Cape Argus Pick n Pay Cycle Tour out the way and everything mellowing down, life is finally beginning to settle down. To say that I’ve been busy at work is an understatement, it has been absolutely manic, but thoroughly enjoyable (aside from being constantly exhausted 😉 ). Watching the thousands of cyclists lining up at the start line and basking in the infectious atmosphere from start to finish has definitely stung me with the cycling bug. Completing a Cycle Tour is definitely on my bucket list – stop laughing…I can do it! 😀 109km’s piece of cake…ok maybe I should just stick to the cake…  Continue reading

%d bloggers like this: