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Category: Recipe of the month

Each month will see a new addition of a recipe from the our chef. The theme is to be faithful to local dishes, yet jazz them up for cooking at home.

Dark and White Chocolate Mousse Cake Recipe

Dark and White Chocolate Mousse Cake Recipe

Alternate layers of rich, dark chocolate mousse and soft chocolate sponge; covered with white chocolate ganache and served with a cranberry coulis, red wine reduction and spun-sugar garnish.

Chef’s Tip: Rich notes of the dark chocolate combined with the understated white chocolate go very well with the cranberry coulis and red wine reduction. A great end to a romantic dinner for two.

Chocolate Sponge

  • 3    Eggs (separated)
  • 120g    Cake Flour
  • 175g    Sugar
  • 60ml    Oil
  • 125ml    Hot Water
  • 24g    Cocoa Powder
  • 5g    Baking Powder
  • 1g    Salt
  • 5ml    Vanilla Extract

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B.B.Q BASED Beef Sirloin with Potato Balls and Black pepper and Mushroom Sauce

B.B.Q BASED Beef Sirloin with Potato Balls and Black pepper and Mushroom Sauce

B.B.Q BASED Beef Sirloin with Potato Balls and Black pepper and Mushroom Sauce Serves two

Ingredients

  • 2 Beef Sirloin
  • 200g of thinly slices mixed Peppers(red, Green, Yellow)
  • 1 Carrot Peeled and thinly Sliced
  • 2 Potatoes (Mashed)
  • Salt and Pepper to correct seasoning
  • 30g of B.B.Q Basting Sauce
  • 60 g of pepper Sauce Knowrr
  • 20g of Sliced button Mushroom
  • 30g of bread crumbs
  • 2 eggs
  • 10g cream

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How to make a South African classic – Koeksisters

How to make a South African classic – Koeksisters

Madelein-head-chef-at-Maliba-lodgeThe first thing that you need to make when preparing to bake Koeksisters is the syrup.  The secret to the perfect koeksister is leaving the syrup overnight in the fridge.

A koeksister or koesister comes from the Dutch word koekje, which translates to “cookie”. It is a South African syrup-coated doughnut in a twisted or braided shape (like a plait).

Syrup:

  • 500 ml Sugar
  • 310 ml Water
  • Cinnamon

Method:

You can either use ground cinnamon or a cinnamon stick, the idea is to get the cinnamon flavour in the syrup.

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