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
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)
Angela’s decadent chocolate pudding
On 1 February’s episode of Jy het ’n Wenresep on VIA (DStv channel 147) Yolandi tried to impress Huisgenoot’s Carmen Niehaus with the simple mussel pasta while Yolanda celebrated her Portuguese heritage with a fish dish. Angela’s decadent chocolate pudding took top honours and won a spot in Huisgenoot and now you can make her recipe too!
DECADENT CHOCOLATE PUDDING
Makes 6--8 puddings
Preparation: 10 min
Baking: 20 min
This is a wonderful way of ending a meal - tasty but not too sweet nor too heavy as baked puddings tend to be. The Carmién Mocha (coffee) rooibos tea syrup gives an interesting twist to the grilled fruit. The coconut custard is made with Carmién's Cookies & Cream rooibos tea mix which has real coconut added to it. Yummy and it works beautifully with the fruit.
Spoil Mom on Mother's Day with a special breakfast.
Preparation time: 20 min
Cooking time: 45 min
These flapjacks are ideal to spoil your loved one with a royalty breakfast.
Makes 9 flapjacks
Preparation time: 5 min
Cooking time: 20 min
Marble a syrup made with Carmien’s Vintage Romance through store-bought ice-cream and serve on lace waffles with lots of berries. So romantic!
Makes 12-16 waffles
Preparation time: 15 min
Cooking time (syrup): 10 min
Baking time: 20 min
Spoil your sweetheart with chocolate cake in a cup… al done within minutes!
Serves 1 person
Preparation time: 1 min
Cooking time: 2 min
No need for buying chocolates for your loved one. Impress them with your own homemade ones that can either be served after dinner or given as a gift. Line a baking sheet with baking paper. Melt the chocolate
The rooibos cherry orange syrup gives an earthy citrus flavour to this poppy seed cake. The burnt orange slices are an interesting twist. You can even try a sprinkling of Maldon salt with it. This cake will stay
Preheat the oven to 180°C. Spray small tartlet pans about 4 cm in diameter with spray ‘n cook. Roll out the dough till slightly thinner, sprinkle with some sugar and roll again. Roll up in a roll and
Preheat the oven tot 180°C. Grease a 23 cm oven-proof ceramic dish and dust with cocoa. Infuse the tea till strong, strain and cool. Sieve together the dry ingredients. Beat together the oil, vinegar, vanilla essence and tea.
MILKY’S 1 litre (4 c) full-cream milk 4 tea bags, Carmientea Sleepy Time, camomile & strawberry Surgar to taste A few drops pink food colouring (optional) STRAWBERRY FLOATS 6 bags Carmientea Sleepy time, with camomile & strawberry 500
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