Recipe Index
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…
Lamingtons
Lamingtons
Course: DessertIngredients
4 eggs
1 & ½ cups caster sugar
1 cup (250 ml) oil
2 tsp vanilla essence
1 cup (250 ml) milk
2 & ½ cups flour
3 tsp baking powder
½ tsp salt
- COATING
1 & ½ cups icing sugar
½ cup of cocoa powder
3 tbsp. butter
300 ml hot milk
1 tsp vanilla essence
2 cups desiccated coconut
Directions
- Preheat the oven to 180°C and grease a square cake tin, lining the base with greaseproof paper.
- In a bowl with an electric mixer, whisk the sugar and eggs until light and fluffy. Add the oil and vanilla essence and mix again. Next, add the dry ingredients to the mix, alternatively with the milk and mix gently with a spatula or wooden spoon until just combined.
- Pour the batter in the tin. Bake for 30-35 minutes and when checking with a skewer it comes out clean. Leave in the tin for a few minutes to cool. Turn the cake onto a wire rack to cool completely.
- Remove the greaseproof baking paper and cut into 16 equal-sized squares.
- For the icing, in a saucepan, heat the milk and the butter. Remove from the heat, add the icing sugar, cocoa powder and vanilla essence and stir well. Coat the cake squares evenly, then place in the coconut and turn to coat well. Place on baking paper to set.
- Replace the chocolate icing for a strawberry flavour. Warm strawberry jam with a little water, remove from the heat and add a drop of red or pink food colouring. You may also use apricot jam or raspberry jam.
Peppermint Fridge Tart
Peppermint Fridge Tart
Course: DessertIngredients
2 packs of tennis biscuits
750 ml of fresh whipping cream
1 & ½ tins of caramel
150 grams of peppermint crisp chocolate
Directions
- In a large bowl, beat the fresh cream with electric hand mixer until soft peaks form.
Next add your caramel and grated 100 grams of the peppermint crisp chocolate with
the cream and beat further with the electric hand mixer until all ingredients are well
combined. - Now, dunk your tennis biscuits one at a time into a flat bowl with water and neatly
place it in a large deep dish ensuring that there are no spaces in between the
biscuits. - Spoon a third of the peppermint mixture over the biscuits and spread evenly
with the back of the spoon. Repeat the layering of biscuits and peppermint mixture.
Place in the fridge to set for a few hours or overnight. - For garnish, pipe on some
whipped cream and grate over the remaining peppermint chocolate, and its ready to
serve.
