Flavours from South Africa

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Malva Pudding and other recipes from South Africa in today’s Sunday Times.  Photo taken during a live show by CJ Baldacchino

‘By changing the way we prepare the most ordinary ingredients in our store cupboard, we can create dishes from far-off places that only  exist in our dreams.  And as the aroma fills our home as we cook and then when we bring the food to the table to share,   we are left with memories of a good meal from the place of our dreams’

I cannot wait to share my  Biltong feature very soon to my collection of recipes from the varied cuisine of South Africa.

Many of our televiewers have made Malva Pudding and everyone seems to love it. The hot sauce needs to be poured  over the pudding while it is still piping hot and just out of the oven.  It adds moisture and flavour and you can also substitute the evaporated milk with coconut milk as an alternative.  Use an ovenproof dish without a loose bottom to make this dessert.  Serve warm as it is or with custard, whipped cream or ice cream.

Source for more recipes from South Africa: Sunday Times of Malta: Flavours from South Africa

South African Corn Bread

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                                            South African Corn Bread [Mealie Bread]                                             Photo by Marconia Schembri during a live tv show    

‘A delicious savory quick all-in-one bake that is great as a snack or to accompany a soup or salad.’

You will need:
500g self raising four
150g cheddar
200g sweetcorn
400ml yoghurt
2 eggs
1 onion, finely chopped
1 tablespoon olive oil
1/4 teaspoon natural stock powder
1/4 teaspoon smoked paprika
1/4 teaspoon fresh marjoram, finely chopped
pinch of dried marjoram
Sea salt and freshly ground pepper to season

For the top: 50g extra grated cheddar and 50g extra sweetcorn
Preheat the oven to 160C.
Cook the onion in the olive oil on low heat until it is translucent.  Place on kitchen towel to absorb the extra oil and allow to cool.
Sift the flour twice into a large bowl.  Add the salt, pepper, dried marjoram, smoked paprika, natural stock powder and mix gently making sure that all the bits of sweetcorn and onion are covered with flour.
In a separate bowl mix well the eggs, yoghurt, fresh herbs and grated cheddar.
Prepare a loaf tin by brushing it lightly with olive oil or use a baking spray.
Gently and firmly use a large metal spoon to mix in the liquid ingredients into the dry ingredients.
Pour the batter into the prepared loaf tin.
Sprinkle the extra cheddar cheese and sweetcorn on top.
Bake for 35 minutes.  Allow to rest for 10 minutes and serve warm

 

Tip:  This loaf freezes well.  Slice and toast it, then top it with scrambled eggs for a very delicious breakfast or light meal

 
I use sweetcorn by 3 leaves, sea salt, pepper smoked paprika and dried marjoram by Schwartz, natural stock cubes by Kallo at Good Earth, eggs and vegetables by Big Fresh, cheddar by Experia the Deli and self raising flour by St Georges Brand.