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Chocolate Samosas – hardly a recipe!!

March 5, 2012 in Uncategorized

Chocolate Samosas

You don’t need a recipe to make these Chocolate Samosas! I know that by saying this, I am shooting myself in the foot, because this is after all a recipe blog and why would you be here if it was not for my easy do-able recipes. Good news, this IS an easy do-able recipe and you will be ever so popular at your next dinner party!
When I said at the beginning of this week that I will, on recommendation of a very dear friend and mentor, do a lot less blogging and a lot less socializing (Facebook and Twitter) I had no idea how addicted I have become and how much I will miss you lot, but I have a load of work and writing that require my attention, so I have to abstain for while at least. With all the writing and planning, time for cooking and making my children’s favorite sweet treats is also limited and this recipe was born out of sheer necessity to make a quick and easy dessert snack for my darling sweet tooth son!
As I have said, there is no need for a recipe, simply an idea that works. If you master the art of making chocolate samosas, you can try different sweet fillings, such as apple, custard, caramel or even combine two ingredients such as banana and caramel. Come to think of it….. that makes it a Banofee Samosa! Brilliant idea, I think I will try it myself!

Dust with sugar

Chocolate Samosas

makes 10 samosas

1 x 100gr Lindt Chocolate – the orange flavor makes a perfect after dinner samosa
10 samosa wrappers
1 egg
vegetable oil for frying

Break the chocolate in its 10 blocks. Place 1 block at the one end of the samosa wrapper and start folding it. Break the egg in a cup and with a pastry brush, brush the samosa with some egg white and make sure there are no gaps where the melted chocolate can run out. Heat enough oil in a pan to deep fry and when the oil is hot, but not smoking, add the samosas and  fry very quickly on both sides until they are a light golden brown in color. Remove from the oil with a slotted spoon and place on kitchen toweling to get rid of excess oiliness. Serve immediately with a dusting of icing sugar and a smooth espresso!

If you want to learn how to fold a samosa, click here!

More Chocolate Recipes

Chocolate Truffles


Chocolate Brownies


Chocolate Ice Cream

Fired Up and Cooking Amarula Malva Pudding on RSG.

March 1, 2012 in Uncategorized

Amarula Malva Pudding

Malva pudding must be South Africa’s most favorite dessert. Actually a winter dessert, but any full-blooded South African, will eat Malva Pudding year in  and year out.Another typically south African activity is camping and today my guest blogger on RSG, Linda Roets from Fired-up Cooking shares one of her favorite camp-out desserts with us.
Malva pudding  is incredibly rich and with about 1 cup butter and and 1 cup cream in the recipe, I can literally feel the pile-up of kilojoules on my hips and thighs.

Well, if you thought this was bad, stop reading, because from here on, it gets worse. Linda has taken this pudding to new heights(or lows, depends from which end you’re looking). In stead of normal cream, she used Amarula liqueur. Oh dear, yes I can see you shaking your head in disbelief, but hey, at least try it once. She said you will behooked after just once…

Malva is Afrikaans for marshmallow, which describes the pudding well – light and spongy and every home has a favourite recipe, passed down through the family, and nearly every restaruant in SA will have a malva pudding on the dessert menu.
This recipe has two twists – it’s baked over the braai coals (although I suspect that’s how it was made originally, by SA’s first caravaners – the Voortrekkers), and the rich creamy sauce is made with Amarula. It is easy to make, and quite delicious, and is just as easy to bake in the oven (bake at 180 deg C until golden brown, before pouring the sauce over whilst still hot).

I think you might want to try this one, let’s cook!

(Click here)

Delicious with custard or ice-cream!

My other Malva Pudding recipes

Orange Malva Pudding

Orange Malva Pudding

Orange Malva Pudding 

Malva Pudding

The traditional version

If you want to hear me speak about Fired-up Cooking, tune in to RSG 100-104 FM or listen online here!

Custard and Caramel Pavlova for end of the month blues!

January 30, 2012 in Uncategorized

Custard and Caramel Pavlova

Making a budget pavlova sounds like a bit of a contradiction doesn’t it? After all this is a rich and very elegant dessert, using only the best ingredients. Any dessert that is named after a Russian Ballerina has to be expensive and integrate to make. Well I am about to prove you wrong! You see I was challenged by the husband and the challenge was this……….
“Try and make a dessert, a proper one, using as little ingredients as possible and here folks, was the tricky part………you may NOT go and shop for ingredients! It has to come from your cupboard or fridge.”
That does not seem too tough a challenge? Well this is the end of the month version of my story and I don’t know about you, but too much extravagant shopping are being frowned upon by the government(being my husband) this time of the month so I had to make due with what was available…….
Let’s think, I could make:
Malva Pudding – way too hot at 35 C
Cheese cake – not enough cream cheese
Fridge tart – no raspberries and not enough cream
Ice Cream – not enough cream and no interesting flavors

Bummer, this is tougher than I thought. NOT! My husband is going to hate this, but nobody puts Nina in a corner, so here we go ……(drum roll please) I am happy to present to you my Budget Custard and Caramel Pavlova!

Continue Reading……………

Custard and Caramel Pavlova