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by purplecalabash

Brownie Topped Toffee Sundae

January 5, 2012 in Food Photography, Recipes, Summer, Sweets

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While I find myself with some time on my hands, I think it’s time to finish all the drafts I have accumulated and start posting them before the season changes.

I have been quite lazy when it comes to cooking lately. We have had heatwave after heatwave in Pretoria and I just can’t bear to be behind a hot stove or oven. So, I find myself with many summer inspired posts.

We’ve had mainly salads and light ‘tapas’ in our home. And loads of ice-cream, sundaes and shakes.

I often use my husband and kids as taste ‘guinea pigs’ for my recipes. I think they enjoy it. If not, they dare not say it.

The kids couldn’t wait for the photos to get done on this sundae so that they could tuck in.

The great thing about sundaes is that there are so many flavours and ingredients to be tried… as long as there is ice cream, the rest is an adventure. So raid your pantry for ‘sweety’ bits and go for it!

We used vanilla ice cream, store-bought toffee syrup and Woolworths’ brownies to put together this rich chocolaty sundae. Normally, I would use home-made brownies but as I said….too hot for baking. It’s a really easy recipe and requires no mixing and blending of any sort.

You might like to check out this recipe for a decadent Chocolate Brownie and Mixed Berry Trifle from Woolworths as well. It is awesome.

 


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Recipe: Brownie Topped Toffee Sundae

Ingredients

  • 2 glasses Vanilla ice-cream
  • 4 Home made or store-bought brownies
  • Toffee syrup

Instructions

  1. Pour toffee syrup into a sundae glass as you tilt and rotate it so as to get syrup on the sides of the glass.
  2. Half fill the glass with small scoops of ice-cream, and add tiny bits of brownie into it. Add some more ice-cream. Enough to fill the glass.
  3. Decorate with the rest of the brownies which have been cut into tiny bite sized squares.
  4. Drizzle some toffee syrup over the top.

Variations and Tips

If you have berries, these pair really well with the chocolate.

Preparation time: 10 minute(s)

Number of servings (yield): 2

My rating 5 stars:  ★★★★★ 1 review(s)

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by purplecalabash

Vanilla and Cinnamon – a classic comforting pair.

December 23, 2011 in Food Photography, Photography, Spices

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Some things are just not the same if not together.
Some people are meant to be with one another no matter what. We all have our perfect soul mate that makes us whole. When you have found yours…you know it from the word go.

My husband and I share the same star sign of Pisces. Two fish swimming in the opposite direction yet in sync with one another. So different and yet so the same in many ways. There is no other match for me… (and as for him….well,he’s stuck with me).
As much as it is a cliché, there is a lot of truth in the saying “opposites attract”.
Flavours and pairing of ingredients is very much the same. Complimenting flavours are often opposing flavours, but they are so meant to be together.

The all time classic has got to be “Vanilla and Cinnamon”. The ‘Ginger and Fred’, or the ‘Brangelina’ of the spice rack. They are just a sexy pair.

Rice Pudding would be nothing without vanilla and cinnamon. It is one of my favourite comforting desserts and served at every restaurant in Portugal. Last month I bought a couple of dishes to add to my Portuguese ceramic collection and have been dying to photograph them. These little ramekins are typical of Portugal and add an authentic look to the table. At the same time I also bought  “Cooking the Portuguese way”  by Mimi Jardim.
I will be trying out some of the recipes from her book  in the future. Many are familiar to me, as my mother used to cook them. Others I know from having them at restaurants but have never attempted to make them.

Here is the recipe for Rice Pudding, the Portuguese way taken from Mimi’s book.
Served hot or cold, always a must at the festive table. Comforting and old-fashioned!

Recipe: Traditional Rice Pudding

Traditional Rice Pudding

Ingredients

  • 125 g rice
  • 200 g sugar
  • 250 ml water
  • 25 g butter
  • pinch of salt
  • 3 egg yolks
  • 500 ml warm milk
  • 10 ml grated lemon rind
  • 1 tsp vanilla extract
  • 1 stick cinnamon
  • strip of lemon rind
  • ground cinnamon for decorating

Instructions

  1. Boil rice in salted water for ten minutes. Strain.
  2. Add the warm milk, cinnamon stick and lemon rind.
  3. Simmer until the rice is cooked and soft.
  4. Remove the cinnamon stick and lemon rind.
  5. Add the sugar and butter and continue cooking for a further 5-10 minutes.
  6. Beat the egg yolks. Add a little of the warm rice mixture to the egg yolks, mix well and pour into the saucepan. Add the vanilla.
  7. Simmer for 2-3 minutes, stirring continuously.
  8. Add the grated lemon rind.
  9. Pour into individual bowls or into one large flat serving bowl.
  10. Lastly, sprinkle or decorate in patterns with ground cinnamon.

Variations and Tips

You may add condensed milk if you like your pudding extra sweet and creamy.

Cooking time: Approx. 30 minutes

Number of servings (yield): 4

My rating 5 stars:  ★★★★★ 1 review(s)

Here are some interesting facts about vanilla and cinnamon.
Cinnamon
Stabilizes your blood sugar levels so it works as an appetite suppressant and helps in the treatment of Type 2 Diabetes.
Lowers cholesterol.
Aids digestion.
Aids in relieving the common cold.
Reduces arthritis pain.
Boosts memory function.
Effective in eliminating bad breath.
Vanilla
Vanilla is a relaxant and can be used for insomnia. Some companies have incorporated vanilla into their sleep inducing products. Vanilla tea offers similar results.(I am totally in love with anything vanilla – even my perfume has a hint of vanilla.)
Vanilla extract can be used for toothache.
It takes three years for the vanilla bean plant to produce flowers which later produce the pods containing the little beans. ( I can’t wait that long, so I will stick to buying mine for now.)
Considering these facts I can see why the combination is so addictive and soothing.

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by purplecalabash

Nostalgic Malva

April 6, 2011 in Family, food, Home-made, Photography, Recipes, Sweets

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Nostalgic Moments

When my children were younger we practically lived at the Sailing Club every weekend. Sailing during the day and sitting around the fire with good friends in the evening, till odd hours of the morning. Naturally food was a part of it. We made some good friends there, whom I will never forget. I am talking about a particular family from Maryland in the US. Their children and ours got on great and we instantly became good friends.
Those were some of the greatest moments of our lives. Our family often reminisces about those days and what we got up to. The one dessert that Lucy kept nagging me for the recipe was Malva – I can still hear her twangy pronounciation of “Maaalva”. She said my Malva was better than Woolies’. Maybe because it was made with love, Lucy.
Sadly, the Nehers have gone back home but will forever stay in our hearts. I don’t think I ever did give Lucy the recipe.
If I recall, the last time I made Malva was last year in the winter sometime. I even had to refer to the recipe – that’s how long last I used it…. a recipe I inherited from my mother in-law. I had also forgotten how dead simple it is to make.

Malva pudding and custard

So Lucy, here’s to us meeting again someday (for that infamous crab in Maryland) and here finally is your recipe for Malva, also known as Jan Ellis Pudding. Now I need the recipe for your ‘very missed’ Pumpkin Pie…
From South Africa with Love!

Jan Ellis Pudding

Malva's moist cakey texture.


Hot Custard to pour over the Malva



For those who have not been introduced to this decadent pudding….
approach with caution!
It is a melt in your mouth, carbs loaded, sweetly addictive and heartwarming delight.

Malva aka Jan Ellis Pudding

You will need:
5ml Bicarbonate of Soda
125ml milk
250g Self Raising Flour – if using normal cake flour, add 2sp Baking powder
150g sugar
2 large eggs
30ml apricot jam or syrup
200g melted butter
pinch of salt
vanilla essence

Preparation:
1. In a glass dissolve the bicarbonate of soda in milk.
2. Into a mixing bowl pour the flour and sugar. Mix them together.
3. Add the eggs, jam or syrup, melted butter and vanilla essence.
4. Stir the ingredients well.
5. Add the milk and bicarb into the mixture.
6. Pour the mixture into a shallow ovenware dish and spread evenly.
7. Allow to bake for 25 to 35 minutes at 180 Degrees Celcius.

Preparing the sauce:
25ml water
250ml cream
250ml sugar
250ml butter
5ml vanilla

Heat all ingredients to boiling point.
Remove from heat and pour over the pudding while still warm.
Serve in a bowl with custard or a dollop of cream.

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