Category: Baking

Jy het n Wenresep! – Episode 12 Winner

On 22 March’s episode of Jy het ’n Wenresep! on VIA (DStv channel 147) traditional date fingers rose above the rest of the dishes. Stuart Wilkins from Gousblomkloof tried to impress Huisgenoot’s Carmen Niehaus with his lamb rack while Helen Lee from Fish Hoek made chicken curry which she learned to make while in Thailand. But it was Marilize du Toit from Strand who impressed Carmen with her traditional date finger recipe.

Chocolate date fingers

In this recipe the dates are soaked in Carmien Tea’s Orange Choc rooibos tea.

Makes 8 – 12 fingers or 20 balls

Preparation: 20 minutes

Jy het n Wenresep! – Episode 11 Winner

On the VIA television show, Jy het ’n Wenresep! the winning recipe is Boelie, a trusted recipe of old, but still a hit in the kitchen today. In the Wenresep kitchen Carmen has to choose between boelie, Yorkshire pudding and honey cake. To make things more interesting, two old friends Sonyah Holder from Tulbagh and Zetta Schmeisser from Panorama are cooking against each other. Lucy Champion from Plumstead made the honey cake – fresh from the farm. But in the end it’s Sonyah’s boelie, a recipe she ironically got from Zetta, that wins after Sonyah gave it an exotic twist.

Boelie

Serves 4

Prep: 10 minutes

Cooking time: 40 minutes

Jy het n Wenresep! – Episode 10 Winner

VEGETARIAN DELIGHT

Karens veggie chilli con carne with a twist

On 15 Februarys episode of Jy het n Wenresep! on VIA (DStv channel 147) root vegetables are making headlines. Karen Clarke from Malmesbury impressed Huisgenoot’s Carmen Niehaus with her vegetarian variation on Chilli con Carne recipe which immediately grabbed Carmen Niehaus’s attention. Perfectly balanced, this meal is incredibly easy to throw together and definitely deserved the winning vote. While Johan Zietsman from Strand showed how he prepares food on a large scale when they are on a yacht. Liezel van der Merwe from Stellenbosch turned her mother’s breakfast recipe into a banting friendly one. Karen’s vegetarian dish blew Carmen away and won her recipe a spot in Huisgenoot. Now you can try out her recipe too!

CHILLI CON BAKED SWEET POTATO OR POTATO

Karen dished her beans mixture in a potato bake but in the test kitchen we dished it as a sweet potato bake.

Serves 4 people

Preparation: 15 min

Cooking time: 30 – 40 min

Carmien Tea’s Soothe contains green rooibos, real fennel and anise. The aniseed is delicious with the sweet potato and the fennel compliments the tomato and beans. The tea contains antioxidants, helps with digestion and is antiseptic. It’s a fresh tea which goes hand-in-hand with food.

Jy het ‘n Wenresep! – Episode 7 Winner

Pumpkin tart for dessert

On 15 February’s episode of Jy het ’n Wenresep! On VIA (DStv channel 147) brothers Burger and Alwyn tried to impress Huisgenoot’s Carmen Niehaus with their different recipes. Alwyn made a chicken dish which he learnt how to make while living abroad, and Burger stayed within their family recipes by making their mother’s pumpkin tart as a dessert. Theresa’s yellow tale with sesame seed made the judging difficult for Carmen.

EASY PUMPKIN TART

Makes 1 big tart

Preparation 15 minutes

Cooking 50 minutes (without cooking of pumpkins)

SCRAMBLED EGG ON TOASTED DATE & APPLE BREAD

Turn a ordinary dish into something really special with a slice of yummy fruity bread. Bake the bread the day before, so you only need to toast it in the morning. This mixture is also ideal for muffins.

Serves: 4
Preparation time: 15 min
Baking time: 25 min

TEA-INFUSED FRUIT WITH NUT CRUMBLE

Spoil Mom on Mother's Day with a special breakfast.

Serves 4
Preparation time: 20 min
Cooking time: 45 min

ALMOND & COCONUT TEA BREAD

Preheat the oven to 180°C. Line and grease a 22 cm square tin. CAKE Pour the milk over the tea bags, heat till just under boiling point. Steep the tea bags in the hot milk till strong.

CHOCOLATE CAKE TOPPED WITH PEARS POACHED IN VINTAGE ROMANCE

Preheat the oven to 180°C. Spray one loose-bottom cake tin, 22 cm in diameter, with cook ‘n spray. Dust with cocoa. PEARS Place all the ingredients except the pears in a saucepan and heat till the sugar has

EASY MINI TEABREADS

Preheat the oven to 180°C. Grease 8–10 small ovenproof cups or bowls. (I used the Carmién Contempory Ceramic Range). Infuse the tea till strong, strain and cool. Process the pumpkin seeds in a food processor till coarsely ground

DUMPLING POTJIE

This pudding is ideal to prepare over the coals. Serve with a strong cup Carmién espresso. Preheat the oven to 180°C. SAUCE Place all the ingredients in a pot and bring to the boil. Stir until the sugar

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