Print Recipe

Super-rich dark chocolate berry cake

Serves: 8 - 10

Cooking Time: 1 hr + time to cool

Ingredients

• Cake

• 125g unsalted butter, softened
• 125ml (½ cup) vegetable oil
• 250ml (1 cup) hot water
• 125ml (½ cup) cocoa
• 7,5ml bicarbonate of soda
• 125ml (½ cup) buttermilk
• 420g (2 cups) castor sugar
• 240g (2 cups) Golden Cloud Cake Wheat Flour
• 5 large eggs, beaten
• 5ml (1 tsp) vanilla extract

• Chocolate ganache

• 250ml (1 cup) cream
• 500g dark chocolate
• 5ml (1 tsp) instant coffee
• fresh strawberries, raspberries, cherries and blueberries, to serve

Instructions

1

Preheat the oven to 180°C. Grease and line two 20cm cake tins with baking paper.

2

Heat the butter, oil, water and cocoa in a saucepan over medium heat until dissolved and smooth.

3

Stir bicarbonate of soda into buttermilk in a small bowl and set aside.

4

Place the sugar in a large mixing bowl and sift the flour over. Pour the hot chocolate mixture into the flour and sugar and mix with a hand whisk.

5

Fold in the buttermilk, followed by the eggs and vanilla extract.

6

Pour into the prepared tins and bake until an inserted skewer comes out clean, about 30 minutes.

7

For the ganache, place the cream, chocolate and coffee into a bowl placed over a double boiler. Stir gently until smooth. Remove from heat and cool to room temperature or until it is set to a spreading consistency.

8

To assemble the cake, place the sponge onto a cake stand and spread with enough ganache to cover the cake generously.

9

Top with second sponge and spread the ganache over the top of the cake.

10

Top the cake with fresh berries before serving.

Did you make this recipe? Tag us on Instagram @foodandhomesa

Also See: Chocolate coffee cake

Chocolate coffee cake

The post Super-rich dark chocolate berry cake appeared first on Food & Home Magazine.

Print Recipe

Spelt flatbreads with hummus

Serves: 4

Cooking Time: 20 mins

Ingredients

• FLATBREADS

• 150g spelt flour + extra, to roll
• 150g cake flour
• 7,5ml (1½ tsp) salt
• 30ml (2 tbsp) olive oil + extra, to fry
• 2 sprigs fresh rosemary, finely chopped
• 2,5ml (½ tsp) baking powder
• 180ml (¾ cup) water

• HUMMUS

• 1 x 410g tin chickpeas, drained
• 1 garlic clove, peeled
• 125ml (½ cup) olive oil
• 5ml (1 tsp) ground cumin, dry-fried
• juice of 1 lemon
• salt and freshly ground black pepper, to taste
• fresh greens like baby marrow or cucumber
• ribbons, celery and fennel, to garnish (optional)

Instructions

1

Place the flours, salt, 30ml (2 tbsp) olive oil, finely chopped rosemary and baking powder in a bowl. Whisk the dry ingredients together to remove any lumps. Adding a little water at a time, mix together until a soft dough is formed. On a clean, dry surface, knead well until lump free and smooth.

2

Divide into 8 balls and, using a little extra spelt flour, roll out into oval-shaped flatbreads.

3

Place a frying pan over medium heat. Add a little olive oil and fry the flatbreads until golden brown on both sides and cooked through, about 2 minutes per side.

4

For the hummus, place the chickpeas, garlic clove, 125ml (½ cup) olive oil and cumin in a blender. Blitz to a smooth paste, add the lemon juice and season to taste. Serve alongside the flatbreads for dipping and garnish, as desired.

Notes

Words, recipe and styling by Sarah Dall Photograph by Myburgh Du Plessis

Also See: Vegan chickpea, corn and hummus burger

Vegan chickpea, corn and hummus burger

The post Spelt flatbreads with hummus appeared first on Food & Home Magazine.

Endorsing the brand’s reputation are the 3 GOLD AWARDS in the Food & Home Food Awards for Spekko Rice across the premium speciality rice variants: Spekko Wholegrain Extra Long Grain Parboiled Brown Rice; Spekko Basmati Extra Long Grain White Rice; and Spekko Jasmine Long Grain Rice.  

Added to that, the 3 GOLD AWARDS for the everyday rice variants: Spekko Long Grain Parboiled White Rice and the two value pillow packs – Spekko Wholegrain Long Grain Parboiled Brown Rice and Spekko Long Grain White Rice. 

From this portfolio of top rice variants, it is easy to Start with the Best Ingredients, which  gives you the confidence to explore, experiment and cook great dishes. 

To kick-start your journey, how about trying recipes made with these champion rice variants: 

From the premium range, maybe cook a Beautiful Buddha Bowl with a Middle-Eastern Zing with Spekko Wholegrain Long Grain Parboiled Brown Rice in 45 minutes; or whip up a Japanese-inspired Temaru Sushi canapé spread with Spekko Jasmine Long Grain White Rice in 30 minutes. 

Need a pamper treat? Whip up a batch of Horchata, a Mexican-inspired rice-based drink with flavours of macadamia, vanilla and cinnamon and Spekko Wholegrain Brown Extra Long Grain Parboiled Rice.  

Impress with a Moroccan Spiced Rice with Nuts, Dried Fruit and Mint Spekko Basmati Extra Long Grain White Rice, or try Sticky Pork Belly Rice with Spekko Basmati Extra Long Grain White Rice to really impress and seduce: 

Print Recipe

Pork Belly Sticky Rice

Serves: 6

Pork belly is a favourite ingredient in Asian cooking. Slowly braised in a soy sauce mixture, Shanghai-style, or as in this recipe, cut into bite size pieces and fried.

Ingredients

• For the Rice
• 2 ½ cups Spekko Long Grain White Rice, soaked in warm water for 30 minutes, drained
• For the Pork Belly
• 750 g pork belly, skin on, cut into bite-sized pieces, or use pork rashers
• 5 – 6 dried shiitake mushrooms, soaked and sliced
• For Seasoning and Garnish
• 5 – 6 spring onions, sliced
• 2 garlic gloves, crushed
• 2 Tbsp soya sauce
• 2 Tbsp oyster sauce
• 1 tsp dark soy sauce
• 1 Tbsp cooking oil
• 2 Tbsp toasted sesame oil
• 2 Tbsp toasted sesame seeds (white and black mixed)
• 1 Tbsp sugar
• lemon wedges
• sliced red chilli
• Salt and white pepper, to taste

Instructions

1

Cook the rice as per the instructions on the pack.

2

Bring a pot of water to the boil. Add the pork belly pieces and blanch 3-4 minutes. Drain and gently pat it dry. If using pork rashers, cook until crispy in a large pan or wok and skip to step 4.

3

In a large pan or wok, heat the cooking oil over medium-high heat. Place the pork belly pieces skin-side down and cook until the skin turns crispy and golden brown, about 7-10 minutes. Flip and cook the other side for another 3-4 minutes.

4

Once cooked, remove the pork belly and drain excess fat, leaving about 1 tablespoon in the pan.

5

In the same pan with the remaining pork fat, add the garlic and sauté until fragrant. Add the shiitake mushrooms, stirring until they are aromatic and slightly caramelised.

6

Add the rice to the pan. Pour in the soy sauce, oyster sauce, dark soy sauce, sugar, and toasted sesame oil. Stir everything together and fry the rice on the bottom for about 5 minutes until it develops a slight crisp. Season with salt and pepper to taste.

7

Mix the crispy pork belly pieces back into the rice mixture. Serve garnished with spring onions, toasted sesame seeds lemon wedges and sliced red chilli.

With Spekko, you’re not just choosing rice – you are choosing a brand that inspires confidence, curiosity and creativity in the kitchen. To get these recipes and others to stimulate your IMAGINATION, visit Spekko’s website: www.spekkorice.co.za. 

ALSO SEE: Korean-Style Spekko Rice Stack with Crispy Rice and Nori Sprinkle

Korean-Style Spekko Rice Stack with Crispy Rice and Nori Sprinkle

The post Hungry? Try this delicious pork belly sticky rice recipe appeared first on Food & Home Magazine.

[recipe]

Made this recipe? Tag us @foodandhomesa #cookingwithFH on Instagram

Also See: Creamy mushroom and bacon spaghetti

Creamy mushroom and bacon spaghetti

Recipe and styling by Claire Ferrandi

The post Bacon-wrapped roast chicken breasts stuffed with Gorgonzola appeared first on Food & Home Magazine.

Top 10 things to make with a tin of chickpeas

1. Slow-roasted lamb shoulder and chickpeas with preserved lemon, pistachio and mint pesto

Slow-roasted lamb shoulder and chickpeas with preserved lemon, pistachio and mint pesto

2. Carrot and Garlic Soup With Roasted Chickpeas

Carrot and Garlic Soup With Roasted Chickpeas

3. Tandoori coconut chicken with fennel and chickpeas

Tandoori coconut chicken with fennel and chickpeas

4. Spicy lamb with artichokes and chickpeas, served with spicy pumpkin

Spicy lamb with artichokes and chickpeas, served with spicy pumpkin

5. Creamy spinach with chickpeas, atchar + toasted naan

Creamy spinach with chickpeas, atchar + toasted naan

6. Vegan curry with chickpeas

Vegan curry with chickpeas

7. Baked kale salad with roasted sweet potatoes, spicy baked chickpeas and fresh pear

Baked kale salad with roasted sweet potatoes, spicy baked chickpeas and fresh pear

8. Warm salad of chickpeas, fennel and crispy salami

Warm salad of chickpeas, fennel and crispy salami

9. Vegan meringues with berry sorbet and plums

Vegan meringues with berry sorbet and plums

10. Vegan piña colada pavlova

Vegan piña colada pavlova

Also See: The magic powers of tinned chickpeas

The magic powers of tinned chickpeas

The post 10 things you can make with a tin of chickpeas appeared first on Food & Home Magazine.

These rich, creamy dairy products are widely available in local grocery stores, but how you use them can make or break a dish. We identify the difference between crème fraîche and sour cream, and add in a few of our favourite recipes for you to try.

Crème fraîche and sour cream: What’s the difference?

While both of these dairy products are cream-based and used in sweet and savoury dishes, like baked potatoes and dips, their differences count more than their similarities.

Crème fraîche

• Contains about 30% fat
• Starter cultures are added to high-fat cream
• Crème fraîche is cultured for over 15 hours
• The starter cultures create a nutty flavour and aroma
• The length of culturing results in a stable product, meaning it won’t split or curdle when heated or added to acidic ingredients
• Does not contain added thickeners
• Around R48 to R54 for a 250 g tub

Sour cream

• Contains about 20% fat
• Lactic acid bacteria cultures are added to a mixture of cream and milk
• Sour cream is fermented for 6 hours
• The lactic acid bacteria create a tangy, sour flavour and aroma
• May include added ingredients like rennet, gelatin, and vegetable enzymes to act as thickeners and stabilisers
• Sour cream is not as stable as crème fraîche and might split or curdle when heated or added to acidic ingredients
• Around R37 to R40 for a 250 g tub

Which one should I use?

Choosing whether to use crème fraîche or sour cream all depends on the dish you’re planning to make.

• Sour cream should avoid high heat and acidic mixtures, as it will split or curdle
• Sour cream adds a sour, more acidic note to a dish – making it more appropriate for savoury dishes
• Crème fraîche is very stable and can be added to any heated or acidic dish
• Crème fraîche adds a silky, rich finish to soups, sauces, and dressings
• Crème fraîche’s nutty aroma pairs well with both sweet and savoury dishes
• Crème fraîche can be substituted for sour cream, giving the dish a richer flavour, but sour cream shouldn’t be substituted for crème fraîche (you’ll lose stability, creaminess and nutty flavour)

Our favourite crème fraîche and sour cream recipes

1. Herbed rump steak salad with horseradish crème fraîche

Herbed rump steak salad with horseradish crème fraîche

2. Pizza with smoked salmon, caviar and crème fraîche

Pizza with smoked salmon, caviar and crème fraîche

3. Upside-down plum cake with crème fraîche

Upside-down plum cake with crème fraiche

4. Fish tortillas with fennel slaw and sour cream

Fish tortillas with fennel slaw and sour cream

5. Mixed berry and sour cream no-bake cheesecake

Mixed berry and sour cream no-bake cheesecake

6. Ciabatta with meatballs and harissa sour cream

Ciabatta with meatballs and harissa sour cream

Also See: What’s the difference between gelato and ice cream?

What’s the difference between gelato and ice cream? 

The post What’s the difference between crème fraîche and sour cream? appeared first on Food & Home Magazine.

From the ground, 125 braais became 125 places for South Africans to gather, cook, eat and connect. From the sky, they formed the Heinz label, one enormous symbol of Heinz finding its place in Mzansi.

Rather than telling South Africans how to braai, Heinz, a food brand with over 150 years of heritage, came to bring its own taste to the table and let South Africans decide for themselves.

And Mzansi answered.

Heritage meets heritage

As part of the celebration, Heinz partnered with South African artist, Ricollin to paint a tribute to South African heritage in Heinz Tomato Ketchup. Working live, Ricollin brought together symbols of South Africa, its people, its food and its culture, around the Heinz bottle, as guests watched two heritages meet on a single canvas.

It was bold. It was proudly South African. And it could only have been Heinz.

“Heritage Day is about honouring where we come from. Heinz has spent over 150 years on family tables around the world and seeing that heritage meet South Africa’s around 125 fires was deeply moving. We didn’t come to tell South Africans how to braai. We came to earn our place at the table, and today Mzansi made room for us,” says Passant El-Ghannam, CMO Middle East & Africa, Kraft Heinz.

Call it ketchup. Call it tomato sauce. Just taste what your braai has been missing.

With Heinz on the table around every fire, perhaps the name matters less than the taste. And that taste is something Heinz never compromises on. Heinz is obsessed with quality: every bottle of Heinz Tomato Ketchup starts with tomatoes grown from Heinz’s own seeds, so it has the same balanced taste, right colour and rich texture anywhere in the world.

Heinz arrived with a story of its own. On Heritage Day, it celebrated the story of the country it now wants to call home.

125 braais became one Heinz Keystone label.

Ketchup became paint.

More than 2,000 strangers became one Heritage Day celebration.

For one big day in Johannesburg, Heinz didn’t simply put its sauce on the braai.

Heinz became part of the braai.

ALSO SEE: Homemade gnocchi with chunky tomato sauce

Homemade gnocchi with chunky tomato sauce

The post 125 braais formed a giant Heinz label as more than 2,000 South Africans celebrated Heritage Day appeared first on Food & Home Magazine.

Print Recipe

Chargrilled sweet potato salad with hummus and smoked snoek

Serves: 4 - 6

Total Time: 30 mins

Ingredients

• 750g sweet potatoes
• 2 tbsp olive oil
• 180g hummus
• 200g smoked snoek, deboned and flaked
• 1 red onion, peeled and thinly sliced
• 2 tbsp caperberries
• 40g watercress

Instructions

1

Scrub the sweet potatoes under cold running water, then slice them into 0,5cm rounds. In a saucepan placed over high heat, parboil the sweet potatoes in salted water for about 10 minutes. Drain and leave in the strainer to get rid of any excess water. Heat a griddle pan over high heat. Drizzle the sweet potato rounds with olive oil and chargrill until cooked through and black lines appear, about 2 minutes each side.

2

Arrange the sweet potato slices on a serving plate/platter. Add the hummus, smoked snoek, red onion slices and caperberries, then top with watercress. Serve immediately.

Made this recipe? Tag us @foodandhomesa #CookingWithFH on Instagram!

Also See: Grilled snoek with caramelised peach and pineapple salsa

Grilled snoek with caramelised peach and pineapple salsa

Recipe and styling by Nomvuselelo Mncube

Photograph by Dylan Swart

The post Chargrilled sweet potato salad with hummus and smoked snoek appeared first on Food & Home Magazine.

Print Recipe

Chocolate mousse cake with summer berries

Serves: 8 – 10

Total Time: 6 hours

Ingredients

• Chocolate cake
• 25g cocoa powder, sifted
• 5ml (1 tsp) coffee granules
• 60ml (¼ cup) boiling water
• 2 large eggs
• 100g castor sugar
• 5ml (1 tsp) vanilla essence
• 100ml canola oil
• 100g self-raising flour, sifted
• pinch salt
• Chocolate mousse
• 300g dark chocolate, chopped
• 450ml fresh cream
• fresh berries, to decorate
• icing sugar, to dust

Instructions

1

Preheat the oven to 160°C. Grease and line both the sides and base of a 21cm loose-bottomed cake tin. Place the cocoa powder in a medium bowl. In a separate small bowl, combine the coffee and boiling water. Add the coffee mixture to the cocoa powder and mix to a smooth paste.

2

Using a hand-held- or free-standing mixer, beat the eggs, sugar, vanilla and oil together until pale, 4 minutes. Add the flour, salt and cocoa powder and coffee paste and gently mix by hand until smooth. Pour the batter into the prepared cake tin and bake in the oven until a skewer inserted into the centre of the cake comes out clean, about 30 minutes. Remove from oven and allow the cake completely, about 1 hour.

3

When the cake is cool, make the chocolate mousse. Bring a medium saucepan of water to a boil and remove from heat. Place the chopped chocolate in a medium heatproof bowl and allow to melt over the hot water. Stir continuously, taking care not to let the chocolate get too hot. Do not melt the chocolate in the microwave as it burns very quickly!

4

When the chocolate is smooth and melted, whip the cream to soft peaks. Gently fold the chocolate and cream together until no streaks remain. Pour the mousse on top of the cooled cake, while still in the tin, and refrigerate to set, 4 hours or overnight.

5

Before serving, carefully remove the cake from the tin and decorate with fresh berries and a dusting of icing sugar.

Enjoyed this chocolate mousse cake with summer berries? Tag us @foodandhomesa #cookingwithFH on Instagram!

Also See: Dessert recipes for summer

Dessert recipes for summer

The post Chocolate mousse cake with summer berries appeared first on Food & Home Magazine.

This article was originally published by Lee-Anne Steyn for Getaway.

Also See: Why television still shapes our biggest cultural conversations

Why television still shapes our biggest cultural conversations

The post Follow the honey route: A sweet 48 hour trail appeared first on Food & Home Magazine.