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Recipe Index

Pistachio and cranberry Sticky Rice Pudding

Pistachio and cranberry Sticky Rice Pudding

Serves 4 Rice Pudding has been a firm favourite in our family for as long as I can remember. If there’s one thing we always had in the pantry, it was rice. At times, my late mother would take from the leftover sticky rice, add…

My special spice range now available

My special spice range now available

I’m so excited to present my spice range. turmeric cumin masala spice curry spice lamb and chops steak and mutton spice chicken braai chicken spice breyani spice fish spice My spices are available via my website. Click here Please note courier charges apply. Alternatively, purchase…

Toasted Masala Steak Sandwich

Toasted Masala Steak Sandwich

Fatima Sydow Cooks a toasted masala steak sandwich served with a Pineapple Frulati???? If you’ve been to Cape Town and haven’t tried one of these, then you haven’t been in Cape Town…lol

Romany Dreams

Romany Dreams

Romany Dreams

Recipe by Fatima SydowCourse: Dessert

A simple alternative to Romany Creams… This is sure to impress your guests. It just melts in your mouth… Without a doubt now my favorite biscuit.

Ingredients

  • Ingredients for dough
  • 500 grams of butter (room temperature)

  • 1 cup caster sugar

  • 1/4 cup icing sugar

  • 1/4 cup oil

  • 1 egg

  • 1 tablespoon vanilla essence

  • 4 cups cake flour

  • 1 teaspoon baking powder

  • 125 grams of cocoa powder

  • 2 cups medium dessicated coconut (when using fine desiccated coconut and not medium, add 3 cups to the mixture)

  • Filling ingredients
  • 200 grams of plain chocolate, melted

  • 250 ml fresh cream

  • 250 grams dark 70% lindt chocolate

  • Fresh raspberries

Directions

  • In a large bowl with electric mixer, beat the butter, oil, icing sugar and caster sugar until light and fluffy, about 3 to 4 minutes. Next, add the egg and vanilla essence and mix for a minute. Now add all the dry ingredients and mix by hand to form a soft dough. Cling wrap and chill in the fridge for 20 minutes.
  • Preheat oven to 180°C. Roll out the dough on a well floured surface and ensure that your rolling pin is floured as well or simply place some cling film or wax paper over dough and roll out. Cut out shapes with a flower or round cookie cutter and place in greased shell pans. Bake for 15 minutes. After baking allow to cool completely.
  • For the filling
  • Spoon some melting chocolate in the center of each biscuit and spread it out with the back of the spoon. Allow to set.
  • Next, place the fresh cream and dark chocolate in a bowl and microwave for 2 to 3 minutes. Remove the bowl and stir until all chocolate has melted. Place in fridge to cool completely and thicken. Next, whisk the chocolate ganache until light and airy, pipe or spoon on top of each biscuit and top with fresh raspberries. And you’re done .

Recipe Video

Notes

  • TIP:
    You can use any filling you like and decorations. One can make the biscuits ahead of time and fill and decorate the next day or even a few days later.

The ultimate Sunday tradition in Cape Town

Koesisters

Koesisters

Mom walked into our room, with warm tea on a tray and a bowl of warm sugary koesisters, greeting us all with her warm loving smile. Yes indeed, it was Sunday morning in the heart of beautiful Cape Town and all was well with the world.

Koesisters

Recipe by Fatima SydowCourse: Dessert

Ingredients

  • 4 & ½ cups of cake flour

  • 1 tsp of baking powder

  • 10 grams of instant yeast

  • 1 tbsp of caster sugar

  • 3 tbsp of melted butted

  • 1 tsp of salt

  • 1 cup of soft mashed potatoes

  • 3 tsp of naartjie peel powder or zest

  • 1 & ½ tbsp of freshly grated ginger

  • 1 tsp of mix spice

  • 2 tbsp of aniseed

  • 2 tsp of fine cinnamon

  • ½ a tsp of ground cardamom seeds

  • 1 & ½ cups of lukewarm water

  • 1 large egg

  • SUGAR SYRUP
  • 3 cups of sugar

  • 3 cups of water

  • 5 pieces of stick cinnamon

Directions

  • In a large bowl, mix all ingredients together until well combined. Knead the dough for 10 minutes, the dough will be quite sticky so do not be tempted to add any more flour, just use some oil on your hands when kneading. Cover with a tea towel or cling film and allow to rise for 90 minutes in a warm and dark area of your kitchen.
  • Next, knock down the dough and using a little oil on your hands, shape little oblong shapes and deep fry in oil in a deep saucepan on a medium to high heat until brown on both sides. Remove from the oil. To make the syrup, in a large saucepan, boil the water, sugar and cinnamon sticks until bubbling.
  • Dip the koeksisters into the warm sugar syrup and allow soaking for a minute. Using a slotted spoon place koeksisters in a bowl and sprinkle with desiccated coconut.

All Time Favorites

Pistachio and cranberry Sticky Rice Pudding

Pistachio and cranberry Sticky Rice Pudding

Serves 4 Rice Pudding has been a firm favourite in our family for as long as I can remember. If there’s one thing we always had in the pantry, it was rice. At times, my late mother would take from the leftover sticky rice, add…


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