Malva pudding is a firm favourite in Afrikaans to Malay, Indian and African households.
And whenever you eat at a so-called South-African restaurant, malva pudding will be on the menu.
This malva pudding is not as rich and sweet as the original type, but flavoursome Carmien creamy vanilla rooibos makes it twice as nice as the original one.
Serve with the easy home-made ice-cream (see recipe).
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
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.
Prep: 10 minutes
Cooking time: 40 minutes
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.
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)
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.
Preparation time: 15 min
Baking time: 25 min
Spoil Mom on Mother's Day with a special breakfast.
Preparation time: 20 min
Cooking time: 45 min
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.
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
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
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
This cake holds a big surprise inside. It’s great fun to cut the cake and a waterfall of sweeties start tumbling out. Nice party trick as well. Preheat the oven to 180 °C. Grease and line 4 x