Monday, 30 June 2014

Quick Red Berry Ice Cream (Banting Friendly)

This Berry Ice Cream is super quick to make, refreshing and Banting friendly.


Although berries are allowed on the Banting diet, it should be used in moderation. I use the frozen berries from my local Carrefour that I will mix in with my Chia seed pudding or this ice cream. Super quick and easy. If you don't have a food processor, use a blender to make this ice cream.

Quick Red Berry Ice Cream
Makes about 2 cups

Ingredients:

  • 1 cup frozen berries (I use Carrefour's Frozen Berries)
  • 1 cup cream (from the refrigerator)
  • 3g Erythritol sweetener (Sentosa brand from Carrefour. You can also substitute it for a little honey to taste if you are not on a diet.)
Method:

  1. Place the frozen berries, chilled cream and sweetener in a food processor or blender.
  2. Blitz together for 10 to 15 seconds until smooth and creamy.
  3. Serve immediately.

Sunday, 6 October 2013

Easy White Bread (Machine Recipe)

This white bread recipe is super easy and never flops. It makes one loaf in your bread machine and it always comes out fluffy and light with a beautiful crust.

Easy White Bread
Makes 1 loaf

Ingredients:

  • 1 cup lukewarm water (about 45C)
  • 2 Tbsp sugar
  • 1 satchel dry active yeast
  • 2 Tbsp butter, melted
  • 2 Tbsp sunflower oil
  • 3 cups flour (white bread or all purpose)
  • 1 tsp salt
Method:
  1. Pour the water into the pan and add the sugar.
  2. Sprinkle the yeast over the top and allow to foam for 10 minutes.
  3. Add butter, oil, flour and salt.
  4. Set the bread machine to the "Basic White" option, medium loaf size and select the crust you would like. Mine is usually set to "Medium Crust."
  5. Start the machine and go take a nap for about 3 hours (on my machine, at least!)
  6. Wake up, turn the loaf out when just slightly cooled and cut yourself a thick slice of crusty bread. Spread with butter and enjoy with a cup of coffee.

Thursday, 7 February 2013

Easy Sticky Pork Spare Ribs

These sticky  spare ribs are a hit with young and old and very easy to make.

In the world of food blogging, Nina Timm of My Easy Cooking needs no introduction. Her blog has won numerous awards over the years and she has done so much to introduce South African food bloggers and food personalities to a wider audience. Tomorrow morning, just after 9, Nina and I will chat about these easy sticky ribs on RSG. Tune in between 100 - 104 FM or listen online here. Read about me and other delicious things on Nina's blog.




Photo courtesy of Nina Timm www.my-easy-cooking.com

In Taiwan we would usually use a very dark brown sugar for the sweet component but, like I have done here, you can also substitute it with honey. I roasted these ribs in the oven but you can also do them on the braai (barbecue). Just be careful with the heat - the sugar content will brown the meat quickly, while the meat might not be properly cooked yet. Easy does it!


Photo courtesy of Nina Timm www.my-easy-cooking.com

Sticky Sweet-and-Sour Pork Spare Ribs
Serves 4

Ingredients:

  • 1 kg pork spare ribs, cut into riblettes 
  • 75 ml light soy sauce
  • 75 ml honey
  • salt and ground black pepper
  • 1 tsp white sesame seeds for garnish (optional)


Photo courtesy of Nina Timm www.my-easy-cooking.com


Method:
  1. Place the ribs on a roasting tin and season well with salt and pepper. In a bowl, mix together the soy sauce and the honey and pour over the ribs. Turn the ribs and spoon over the marinade until well coated. Allow to marinate for at least 30 minutes.
  2. Preheat your oven to 190C. Roast the spare ribs for 40 minutes. Check for done-ness of the ribs. If it is still too under cooked for your liking, add another 5 to 10 minutes of roasting time. Now increase the temperature to 220C and roast for a further 10 minutes, or until the marinade becomes thick, sticky and glossy.
  3. Lightly sprinkle the ribs with sesame seeds (optional). Serve with salads and lots of paper napkins!
Note: As with any recipe, feel free to adapt this one to your taste. The marinade also can also be tweaked by adding a small grating of fresh ginger or even some chopped chili, if you like a bit of heat.


Photo courtesy of Nina Timm www.my-easy.cooking.com

Wednesday, 2 January 2013

Making butter - Children's Activity for Thanksgiving

Having been born in South Africa, we do not celebrate Thanksgiving and I knew very little about it until I moved to Taiwan. Here bilingual schools, such as the one I teach at usually mark international festivals with an activity or two. This year we went all out with turkeys and everything that goes with it. But  this post is not about turkeys. It is about making butter.


Alan thinks his teacher has lost his marbles but shakes anyway.


Basically, all you need to make your own butter is some cream, a jar and some muscle power. Shake the jar vigorously and after about 5 to 10 minutes you have butter! You could, of course, just use an electric beater to achieve the results even faster, but what would be the fun in that? The point of the whole exercise was to teach students how people got along before electricity and supermarkets and iPhones. 

Billy in Grade 2 is a very enthusiastic "shaker".


Home-made Salted Butter

Ingredients:

  • A glass jar (350 ml size worked best for us)
  • regular unsweetened whipping cream
  • Salt to taste
  • Muscle power (Involve your children, you'll be surprised how much they will enjoy this)
"Hey teacher, something is happening here!" said Alan.

Method:
  1. Clean the jar thoroughly. Pour in the cream until the jar is about 2/3 full. Screw the cap on tightly.
  2. Shake the jar vigorously.
  3. Pass the jar to the next person and...shake vigorously. First you will notice that the cream is getting thicker. After about 5 to 10 minutes of shaking, a lump of butter will start to form in the jar.
  4. Pour the "water" off and place the lump of butter in a glass bowl. Add salt to taste and work it into the butter with a plastic or rubber spatula. Pour off any extra liquid that is released. 
  5. Spread the light, fluffy butter on a cracker and allow your muscle power to taste the fruit of their labour. The rest can be stored in the fringe of freezer for later use, preferably on a delicious oven baked potato.
And there it is! All the shaking DONE!
A leaf from the "Thanksgiving Tree".

Sunday, 9 December 2012

Easy Boozy Cognac & Raisin Ice Cream

This delicious ice cream recipe is not mine by any stretch of the imagination but it is just too good not to share with you.

How much the world has changed over the past decade, especially since the advent of social networking sites such as Facebook and Twitter. Over the past few years, I have become friends with people I have never even met - all thanks to Blogger, Facebook and Twitter. One such person is the amazing Jane-Anne Hobbs, author of the beautiful new cookbook, Scrumptious, Food for Family and Friends and famous for her blog, Scrumptious South Africa. As I am heading to South Africa at the middle of January 2013, I hope to meet Jane-Anne face to face. After all, I need her to sign a copy of her cookbook!

Back to the ice cream - this is Jane-Anne's original recipe for Easy Rum and Raisin Ice Cream. As I didn't have rum, I substituted it with Hennesey VSOP Cognac and it worked like a charm. The best thing about this ice cream is that it is really easy to make. You don't even need an ice cream maker.


Easy Boozy Cognac & Raisin Ice Cream
Makes about 870 ml

Ingredients:
  • 125 ml seedless raisins
  • 125 ml Cognac (or dark rum)
  • 1 x 385 g tin sweetened condensed milk
  • 1 Tbsp lemon juice
  • 1Tbsp instant coffee
  • 250 ml whipping cream

Method:
  1. Soak the raisins in the cognac or rum for about 6 hours or overnight, until plump.
  2. Strain the raisins and keep the liquid. Keeping some raisins whole, chop the rest roughly into smaller bits.
  3. In a big bowl, mix together the liquid, raisins (chopped and whole), sweetened condensed milk, lemon juice and coffee until well blended.
  4. In a separate bowl whisk the cream until it forms soft peaks. Careful! We're not making butter!
  5. Fold the cream into the condensed milk mixture, pour into a suitable container and let it set in the freezer for about 6 hours or so.