Author: .....

Mojito Melktart

Ingredients: For the crust:

  • 200g digestive biscuits
  • 100g unsalted butter, melted

For the filling:

  • 1 can condensed milk
  • 2 cups whole milk
  • 1/2 cup fresh mint leaves, chopped
  • 1/4 cup fresh lime juice
  • 1 tbsp lime zest
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 1 tsp vanilla extract
  • 2 tbsp rum (optional)

For the topping:

  • Fresh mint leaves
  • Lime wedges

Instructions:

  1. Preheat the oven to 180°C.
  2. Crush the digestive biscuits into fine crumbs and mix with the melted butter.
  3. Press the mixture into a 9-inch pie dish to create the crust.
  4. Bake the crust for 8-10 minutes until golden brown, then set aside to cool.
  5. In a medium saucepan, combine the condensed milk, whole milk, mint leaves, lime juice, and zest.
  6. Heat the mixture over medium heat, stirring occasionally, until it comes to a simmer.
  7. In a separate bowl, whisk together the egg yolks, cornstarch, and vanilla extract until smooth.
  8. Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly.
  9. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
  10. Remove the saucepan from the heat and stir in the rum (if using).
  11. Pour the filling into the cooled crust and smooth the top with a spatula.
  12. Refrigerate for at least 2 hours, or until set.
  13. Serve chilled, garnished with fresh mint leaves and lime wedges.

By adding rum to the recipe, you’ll give the Mojito Milktart a delicious boozy kick that’s sure to impress your guests. Be sure to use only a small amount of rum, as too much can overpower the other flavors in the dessert. Enjoy!

Lemon Melktart

Ingredients:

  • 1 pre-baked pie crust
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 2 cups whole milk
  • 4 large egg yolks
  • 1/2 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 4 tbsp unsalted butter, cubed

Instructions:

  1. Preheat the oven to 180°C.
  2. In a medium saucepan, whisk together 1 cup of sugar, cornstarch, and salt.
  3. In a separate bowl, whisk together the milk and egg yolks until well combined.
  4. Gradually whisk the milk mixture into the sugar mixture in the saucepan until smooth.
  5. Cook over medium heat, whisking constantly, until the mixture comes to a boil and thickens, about 8-10 minutes.
  6. Remove from heat and stir in the lemon juice, zest, and butter until well combined.
  7. Pour the mixture into the pre-baked pie crust.
  8. Bake for 20-25 minutes, or until the filling is set.
  9. Let cool to room temperature, then chill in the refrigerator for at least 1 hour before serving.

This Lemon Melktart is the perfect dessert for any occasion. The tangy and creamy filling pairs perfectly with the buttery and flaky crust. Serve it with whipped cream and fresh berries for a beautiful and delicious presentation.

Chai spice milktart

Chai spice milktart is a delicious and creamy dessert that is perfect for any occasion. The warm, comforting flavors of chai spices paired with the creamy texture of milktart create a dessert that is sure to impress

Ingredients:

  • 1 ready-made pastry shell
  • 4 cups milk
  • 1 cinnamon stick
  • 3 cardamom pods
  • 1 tsp ginger powder
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/4 tsp black pepper
  • 1/2 cup sugar
  • 1/3 cup flour
  • 3 eggs
  • 1 tsp vanilla extract

Instructions:

  1. Preheat your oven to 350°F (180°C).
  2. Place the pastry shell into a pie dish and set aside.
  3. In a saucepan, heat the milk, cinnamon stick, cardamom pods, ginger powder, nutmeg, allspice, and black pepper until just before boiling point.
  4. Remove from heat and let the spices steep for 10 minutes.
  5. In a separate bowl, whisk together the sugar, flour, eggs, and vanilla extract until well combined.
  6. Remove the cinnamon stick and cardamom pods from the milk mixture.
  7. Gradually pour the milk mixture into the egg mixture, whisking constantly.
  8. Once all the milk mixture has been added, pour the mixture back into the saucepan and heat over medium heat.
  9. Cook the mixture, stirring constantly, until it thickens and coats the back of a spoon, about 10-15 minutes.
  10. Pour the mixture into the prepared pastry shell and smooth the top.
  11. Bake in the preheated oven for 20-25 minutes or until set.
  12. Remove from the oven and let cool to room temperature.
  13. Refrigerate for at least 2 hours before serving.

Enjoy your delicious and creamy chai spice milktart! This dessert is perfect for any occasion, and is sure to impress your guests.

Braai granadilla fridge tart

Here’s a recipe for a delicious and easy-to-make granadilla fridge tart that would be perfect for a braai (barbecue):

Ingredients:

  • 1 can of condensed milk
  • 1 can of granadilla pulp
  • 1 packet of Marie biscuits
  • 125g butter, melted
  • 1 cup of whipped cream
  • 2 tablespoons of sugar
  • 2 tablespoons of lemon juice
  • Fresh mint leaves (optional)

Instructions:

  1. Crush the Marie biscuits until they resemble fine crumbs. You can use a food processor or put them in a sealed plastic bag and crush them with a rolling pin.
  2. Mix the melted butter with the biscuit crumbs until they are well combined.
  3. Press the biscuit mixture into the bottom of a greased 20cm pie dish or rectangular dish, and refrigerate for at least 10 minutes to set.
  4. In a mixing bowl, combine the condensed milk, granadilla pulp, lemon juice, and sugar. Mix well until smooth.
  5. Fold in the whipped cream until it is well incorporated.
  6. Pour the mixture over the biscuit base and spread it out evenly.
  7. Refrigerate for at least 2 hours, or until the tart is firm and set.
  8. Once the tart is set, you can decorate it with fresh mint leaves or extra granadilla pulp before serving.

Enjoy your delicious granadilla fridge tart at your next braai!

Chutney Bean Braai Salad

Ingredients:

  • 2 cans of mixed beans, drained and rinsed
  • 1 red onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 green bell pepper, finely chopped
  • 2 carrots, grated
  • 1 cup of Mrs Balls Chutney
  • 1/4 cup of olive oil
  • 1/4 cup of apple cider vinegar
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional)

Instructions:

  1. In a large bowl, mix together the mixed beans, chopped red onion, red and green bell pepper, and grated carrots.
  2. In a separate bowl, whisk together the Mrs Balls Chutney, olive oil, apple cider vinegar, salt, and pepper to make the dressing.
  3. Pour the dressing over the bean mixture and toss until everything is coated.
  4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
  5. Before serving, give the salad a good stir and sprinkle with fresh parsley, if desired.

Peri Peri Bean Braai Salad

For more of the best braai potato salad recipes click here! more recipes…

Ingredients:

  • 2 cans of mixed beans, drained and rinsed
  • 1 can of corn kernels, drained
  • 1 red onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 green bell pepper, finely chopped
  • 1/4 cup of olive oil
  • 1/4 cup of red wine vinegar
  • 2 tablespoons of peri peri sauce (or to taste)
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional)

Instructions:

  1. In a large bowl, mix together the mixed beans, chopped red onion, red and green bell pepper, and corn kernels.
  2. In a separate bowl, whisk together the olive oil, red wine vinegar, peri peri sauce, salt, and pepper to make the dressing.
  3. Pour the dressing over the bean mixture and toss until everything is coated.
  4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
  5. Before serving, give the salad a good stir and sprinkle with fresh parsley, if desired.

Enjoy your delicious Peri Peri Bean Salad !

Mint Granadilla Koeksusters Recipe

Introducing the Mint Granadilla Koeksusters recipe, a delightful twist on the classic South African treat. These sweet, syrup-soaked pastries will tantalize your taste buds with a burst of refreshing mint and the tropical flavour of granadilla (passion fruit).

Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup butter, melted
  • 1/4 cup granulated sugar
  • 1/2 cup milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons finely chopped fresh mint leaves
  • Oil for deep frying

Syrup:

  • 1 cup granulated sugar
  • 1 cup water
  • 1/2 cup granadilla pulp
  • 2 tablespoons finely chopped fresh mint leaves

Instructions:

  1. In a large mixing bowl, whisk together the flour, baking powder, salt, and 2 tablespoons of finely chopped fresh mint leaves.
  2. In a separate bowl, mix together the melted butter and sugar until well combined. Add in the milk, egg, and vanilla extract, and mix until smooth.
  3. Gradually add the wet ingredients to the dry ingredients, stirring until a thick dough forms.
  4. On a floured surface, roll out the dough to about 1/2 inch thickness. Use a sharp knife to cut the dough into strips, about 3 inches long and 1 inch wide.
  5. Heat the oil in a deep frying pan or pot to 180°C (350°F). Working in batches, fry the koeksusters until golden brown, about 2-3 minutes per side.
  6. While the koeksusters are frying, make the syrup. In a small saucepan, combine the sugar, water, granadilla pulp, and 2 tablespoons of finely chopped fresh mint leaves. Bring to a boil over medium heat, stirring until the sugar dissolves.
  7. Reduce the heat and simmer the syrup for 5-7 minutes, or until thickened and syrupy.
  8. Remove the koeksusters from the oil with a slotted spoon and transfer them to a paper towel-lined plate to drain off any excess oil.
  9. Dip the hot koeksusters in the warm syrup, making sure they are fully coated. Allow them to cool and soak up the syrup for a few minutes.
  10. Finally, allow the koeksusters to cool and absorb the syrup fully. Serve them as a delectable treat during tea time or as a delightful dessert at your next gathering.
  11. With their minty freshness and tropical twist, these Mint Granadilla Koeksusters are sure to become a firm favourite among family and friends. Enjoy!

Jamaican-style Braaied Lamb Ribs

Ingredients:

  • 2 racks of lamb ribs

Marinade:

  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons ground allspice
  • 2 teaspoons dried thyme
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon brown sugar
  • Juice of 2 limes
  • 1/4 cup soy sauce
  • 1/4 cup olive oil

Braaing Glaze:

  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 2 tablespoons olive oil
  • 2 tablespoons hot sauce
  • Salt and black pepper to taste

Instructions:

  1. In a small bowl, whisk together the onion, garlic, allspice, thyme, cinnamon, nutmeg, brown sugar, lime juice, soy sauce, and olive oil to make a marinade. Rub the marinade all over the lamb ribs, cover, and refrigerate for at least 4 hours or overnight.
  2. Preheat your braai to medium-high heat. Remove the lamb ribs from the marinade and season with salt and black pepper.
  3. Place the lamb ribs on the braai and cook for about 5-7 minutes per side, or until browned and crispy on the outside.
  4. In a small bowl, whisk together the brown sugar, honey, soy sauce, olive oil, and hot sauce to make a glaze.
  5. Brush the glaze all over the lamb ribs and continue to cook for an additional 5-7 minutes per side, or until the ribs are cooked to your desired level of doneness.
  6. Serve the Jamaican-style braaied lamb ribs hot and enjoy with your favorite sides!

Braaied Cuban-Style Lamb Ribs

Ingredients:

  • 2 racks of lamb ribs

Marinade:

  • Juice of 2 limes
  • 1 tablespoon orange zest
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil

Mojo Sauce:

  • Juice of 1 orange
  • Juice of 1 lime
  • 3 garlic cloves, minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/4 cup olive oil
  • Salt and black pepper to taste

Instructions:

  1. In a small bowl, whisk together the lime juice, orange zest, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, black pepper, and olive oil to make a marinade. Rub the marinade all over the lamb ribs, cover, and refrigerate for at least 4 hours or overnight.
  2. Prepare a braai for indirect cooking by banking up the coals on one side so that there is a hot side and a cooler side.
  3. Place the lamb ribs on the cooler side of the braai with the bone side down. Cover with a lid and adjust the air flow to 1/4 open at the base and leave a small crack (2mm) in the vent holes on the lid. This will ensure the coals burn slowly and evenly. Braai for 2-3 hours, turning every 30 minutes, until the ribs are tender and the meat is falling off the bone.
  4. While the ribs are cooking, make the mojo sauce. In a small bowl, whisk together the lime juice, orange juice, garlic, cumin, oregano, olive oil, salt, and black pepper.
  5. Serve the braaied lamb ribs with the mojo sauce on the side. Enjoy!

Moroccan Spiced Lamb Breast Braai

Ingredients:

  • 2 lamb breasts, ribs on

Marinade:

  • Harissa Sauce:
  • 4 tablespoons mayonnaise
  • 3 tablespoons harissa paste
  • 1 tablespoon honey
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste

Couscous:

  • 1 cup couscous
  • 1 1/4 cups boiling water
  • 1 tablespoon olive oil
  • 1/4 cup raisins
  • 1/4 cup toasted almonds, chopped
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh cilantro

Instructions:

  1. In a small bowl, mix together the cumin, coriander, cinnamon, paprika, saffron, salt, garlic, preserved lemon, and olive oil to make a paste. Rub the paste over the lamb breasts, cover, and refrigerate for at least 4 hours or overnight.
  2. Prepare a grill with a lid for indirect cooking by banking up the coals on one side so that there is a hot side and a cooler side.
  3. Put the lamb breast skin-side down on the cooler side of the grill and put the lid on. Set the air flow to 1/4 open at the base and leave a small crack (2mm) in the vent holes on the lid. This will ensure the coals burn slowly and evenly. Cook for 3 hours, turning every 45 minutes, until the meat has shrunk away from the bones, is tender and the skin is crisp.
  4. While the lamb is cooking, prepare the couscous. In a medium bowl, combine the couscous, boiling water, and olive oil. Cover and let sit for 5-10 minutes, or until the couscous has absorbed all the water. Fluff the couscous with a fork and stir in the raisins, almonds, parsley, and cilantro.
  5. To make the harissa sauce, mix together the mayonnaise, harissa paste, honey, lemon juice, salt, and pepper in a small bowl. Adjust the seasoning to taste.
  6. To serve, slice the lamb breast following the rib bones and serve with the couscous and harissa sauce. Garnish with fresh cilantro and lemon wedges, if desired. Enjoy the delicious flavors of Moroccan cuisine!
WP Twitter Auto Publish Powered By : XYZScripts.com
→←