In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Rub in the chilled butter until the mixture resembles fine breadcrumbs.
In a separate bowl, whisk together the milk, egg, lemon zest, and lavender flowers. Add the wet ingredients to the dry ingredients and mix until just combined. The dough will be sticky.
Turn the dough out onto a floured surface and knead for a few minutes until smooth. Cover with plastic wrap and let rest for 30 minutes.
Roll the dough out into a rectangle about 1/2 inch thick. Cut into strips about 1/2 inch wide.
Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F. Fry the strips of dough, a few at a time, until golden brown, turning occasionally. Remove with a slotted spoon and drain on paper towels.
In a saucepan, combine the sugar, water, honey, and lemon zest. Bring to a boil, stirring until the sugar is dissolved. Simmer for 10 minutes.
Dip the koeksisters in the syrup while still warm, turning to coat thoroughly. Let cool on a wire rack.
Serve the koeksisters at room temperature or chilled, with the syrup drizzled over the top.
Enjoy your delicious and fragrant Lemon and Lavender Koeksisters!
In a bowl, combine the flour, baking powder and baking soda. Set aside.
In a stand mixer beat the sugar, egg and salt until you have a thick and pourable batter, similar to the consistency of a melted milkshake.
Beat in the jam until incorporated, then mix in the melted butter and the vinegar.
Add ⅓ milk, then ½ the flour mixture. Mix to combine. Add another ⅓ milk and the rest of the flour. Mix to combine, then add the remaining milk and mix until smooth.
Divide equally between four greased pudding moulds.
Bake until deeply caramelised, brown and well risen, around 25–30 minutes.
While the puddings are in the oven, make the sauce. Gently heat the cream, sugar, butter and water, whisking until the butter is melted and the sugar has dissolved.
Keep warm while the puddings are baking, but do not allow to boil or to catch on the bottom.
Once the puddings are fully baked, remove from the oven and immediately make a cut in the top with the tip of a knife to create a space for the sauce. Pour the sauce into this cut, filling until each pudding can’t take any more.
Repeat with the remaining puddings, then go back and repeat the filling process until the sauce reaches the top of the puddings. You make have some excess sauce.
Make the crème anglaise. Heat the milk and the vanilla bean paste gently to scalding. Just before it bubbles, take the milk off the heat and remove any skin that may have formed.
Whisk the egg yolk and sugar in a bowl, then pour over the hot milk, stirring continuously.
Pour this mixture back into the pan, then heat over a low heat stirring continuously until it thickens slightly.
To test if the crème anglaise is thicken, remove the pan from the heat and draw the back of a spoon through the custard. It should coat the back of the spoon evenly and when you draw a finger through the custard, the trail should remain.
Strain the thickened crème anglaise through a sieve and into a bowl.
Transfer enough crème anglaise to a presentation plate to coat the bottom, then turn out the malva puddings on top of the crème anglaise.
2 long red chillies, seeds removed, very thinly sliced lengthways
1 piel de sapo melon or rockmelon
2 passionfruit, pulp removed
1 1/2 cups (375ml) elderflower cordial
Finely grated zest and juice of 1 lemon
For the elderflower granita, combine the cordial, lemon zest and juice and 800ml water in a large metal tray and place in the freezer. Freeze for 8 hours, scraping the surface with a fork every 2 hours or until light, fluffy ice crystals form.
Preheat the oven to 80°C. To make the candied chilli, place the sugar in a small saucepan with 50ml water. Bring to the boil over high heat, stirring until sugar dissolves, then add the chilli. Remove from heat and set aside for 20 minutes to infuse. Drain well, reserving the syrup, and spread chilli over a baking paperlined baking tray (ensuring the chilli strands do not overlap). Bake for 20-25 minutes until crisp. Set aside to cool.
Cut the melon into 12 wedges and remove seeds. Preheat a braai too medium heat. Brush the melon lightly with the reserved chilli syrup and, working in batches, grill on the braai, brushing with more syrup, for 4-5 minutes each side until charred and caramelised.
Divide the cooked melon among serving plates and top with passionfruit pulp and candied chilli threads. Serve with elderflower granita.
1kg mixed firm stone fruit, de-stoned and halved or quartered if large – we used peaches, nectarines, plums, apricots and cherries
300-400g mixed berries – we used raspberries, blueberries and redcurrants
Avocado or vegetable oil for grilling
2-3 tbsp soft brown sugar (optional)
Grated zest and juice 1 lime
Handful mixed soft herbs – we used mint, basil and lemon verbena
For the honey labneh
1 tsp salt
900g full-fat greek yogurt
3-4 tbsp runny honey, plus extra to drizzle
For the sweet pistachio dukkah
100g shelled pistachios
2 tbsp sesame seeds
1 tbsp poppy seeds
2 tbsp runny honey
1 tsp ground cinnamon
1 tsp fennel seeds
¼ tsp ground cardamom
1 tbsp dried rose petals (optional)
Pinch chilli flakes (optional)
For the Grilled Stone Fruit:
Preheat the grill or barbecue to a medium-high heat.
Lightly brush the cut side of the stone fruit with avocado or vegetable oil. If you’re using soft brown sugar, sprinkle this over the fruit to caramelize and sweeten it during grilling.
Place the stone fruit, cut side down, on the grill. Grill for 3-4 minutes or until the fruit has grill marks and has slightly softened. Avoid moving the fruit around too much to achieve clear grill marks.
Remove the grilled fruit from the heat and place in a mixing bowl. Once all the fruit is grilled and in the bowl, add the mixed berries.
Sprinkle over the grated zest of one lime and squeeze in the juice. Gently toss to combine.
Tear up the soft herbs and sprinkle them over the grilled fruit mixture. Toss gently to incorporate.
For the Honey Labneh:
Add 1 tsp of salt to the Greek yogurt and mix well.
Place a sieve over a bowl, and line it with a muslin cloth or several layers of kitchen paper.
Pour the salted yogurt into the sieve and let it drain in the refrigerator for at least 4 hours or overnight. This process will thicken the yogurt by removing excess liquid.
After draining, remove the thickened yogurt from the sieve and place it in a separate bowl. Stir in the runny honey until well combined.
For the Sweet Pistachio Dukkah:
In a dry frying pan, toast the shelled pistachios, sesame seeds, poppy seeds, and fennel seeds over medium heat. Stir constantly to avoid burning. Once they start to become fragrant and are lightly golden, remove from the heat.
Allow the mixture to cool slightly and then transfer to a food processor.
Add ground cinnamon, ground cardamom, dried rose petals (if using), and chilli flakes (if using). Pulse until the mixture is finely chopped but not a paste.
Drizzle in the 2 tbsp of runny honey and pulse again to combine.
Spread a generous dollop of the honey labneh on each plate.
Pile the grilled fruit salad on top.
Sprinkle the sweet pistachio dukkah over the fruit.
Drizzle with a little extra runny honey if desired.
200 g semisweet (52 to 60%) chocolate, coarsely chopped
105 g unsalted butter cut into pieces
1 generous pinch fine sea salt
4 large eggs at room temperature
1/2 cup plus 1 tablespoon (120 g) vanilla sugar see recipe note
1 tablespoon confectioners’ sugar for garnish
Fresh edible flower blossoms or berries, for garnish
Preheat the the braai grill . Butter and flour a 24-cm round cake pan.
Place the chocolate, butter, and salt in a small pan over low heat and melt them, stirring occasionally to be sure the chocolate isn’t sticking. (You can do this on the grill if there is room.) When the mixture is melted, remove it from the heat to let cool slightly.
In a large bowl or the bowl of an electric mixer, whisk the eggs until they are combined. Add the sugar and continue whisking until they are pale yellow and slightly foamy, which will take several minutes.
When the chocolate mixture is cooled to lukewarm, fold it into the eggs and sugar until thoroughly combined. Pour the batter into the prepared pan, holding the bowl low over the pan so that the mixture doesn’t have to “fall” too far.
When the coals are red and dusted with ash, divide them in the barbecue, putting half the coals on either side. Set the grill over the coals.
Set the pan in the center of the grill. Cover and bake until the cake is puffed and slightly firm to the touch on top, which will take 25 to 30 minutes. Remove the cake from the grill and let cool to lukewarm before slicing.
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2 slices thick-cut bread of your choice (I used white, but fruit loaf tastes great as well)
2 tbsp mascarpone cheese
2 tbsp choc-hazelnut spread (best to use Nutella)
2 tsp desiccated coconut (optional)
2 tbsp butter
Spread mascarpone onto one slice of bread. On the other slice, spread Nutella. Sprinkle desiccated coconut (if using) on top of Nutella, then top with raspberries, pressing them slightly to flatten.
Sandwich the two slices together. Spread half the butter onto the top of the sandwich.
Place the sandwich, butter side down, into your braai, then spread the new top side with the remaining butter.
Cook on the braai for 2-3 minutes, until bottom of the bread is toasted and golden. Use a spatula to carefully flip the sandwich over and cook for another 2-3 minutes until the bottom is toasted and golden.