Welcome to this end-July edition of Bhabi’s Corner dear readers. Our days have become a little longer, with the first gentle signs of a new season approaching, noticeable. However, the chilly mornings and crisp evenings remind us that winter has not quite loosened its grip…still the perfect time for a soothing drink to chase away the winter chill, or a tempting sweet treat to enjoy with a lovely cup of tea. We trust that these easy to prepare recipes will bring warmth, sweetness and comfort to your homes. As we also prepare to celebrate Woman’s’ Day on August 9, let us remember the courage of the 20,000 women who marched to the Union buildings on August 9, 1956, standing together in protest against the unjust apartheid pass laws. The historic march remains a powerful reminder of what women can achieve, when they refuse to remain silent in the face of injustice. May their strength inspire us to appreciate the women in our own homes and communities. So, ahead of Women’s Day, Bhabi’s Corner wishes all women a wonderful day on August 9. Until next time, happy cooking!!
Masala Chai
· 2 tea bags
· 7 cardamom pods slightly crushed
· 3pieces cinnamon stick about 5cm each
· 2 tsp chopped ginger
· 2 star aniseed
· 4 cloves
· 6peppercorns
· 1 cupwater
· 1 cup full cream milk
· 1&1/2 tbsp sugar
Ground Masala
· 10 cardamom pods
· 2pieces cinnamon sticks about 5cm each
· 2 star aniseed
· 5 cloves
Method
· For the tea, place all the spices, except the ginger, in a pestle and mortar and crush them slightly.
· Place the spices and the ginger in a saucepan. Add a cup of water and allow it to simmer gently on low heat.
· Once the water heats up add the tea bags and simmer until the water changes to dark brown.
· Add the milk and bring to a gentle boil.
· Add the sugar and mix well. Sugar can be adjusted according to your preference.
· Strain the tea into 2 cups. Froth some milk if your prefer and scoop it on top.
· Sprinkle about half a teaspoon of the ground masala on top and serve.
Oat Crunchies
· 250 grm butter
· 1 & 1/2 cup oats
· 1 tbsp golden syrup
· 1 tsp bicarbonate of soda
· 1 cup cake wheat flour
· 1 &1/2 cupdessicated coconut
· 1 cupgranulated sugar
Method
· Preheat oven to 160 . Line a cookie sheet with parchment paper.
· Add all the dry ingredients, cake wheat flour, sugar, oats and coconut to a large bowl and mix.
· Melt the butter and golden syrup on the stove top. Once the butter starts bubbling add the bicarbonate of soda. It will start to froth. Remove from stove top and mix together with the dry ingredients.
· The mixture will seem a little crumbly, but once pressed into the pan it will stick together. You can use a spatula to press it into the pan and use your fingers to press down the edges. You can use two 27cm x 22cm pan or something close enough or you can use one large pan.
· Bake at 160 for 20-25 minutes or until golden brown.
· Remove from oven and cut whilst still warm. You can use a pizza cutter for easy cutting and cut the edges with a knife. Remove from the pan only once completely cool or they will crumble. Store in an airtight container once completely cool.
Caramel Latte
· 1 tsp NESCAFÉ Gold
· 30ml hot water
· 130ml skim milk
· Whipped cream
· 1 tsp caramel sauce
Method
· Add 1 tsp Nescafé Gold to 30ml hot water in a jug. Add caramel sauce to the coffee mixture and stir well.
· Warm the milk on the stove with a handheld frother, froth the milk to get a smooth texture.
· Combine the coffee mixture with the frothed milk in a mug.
· Top with some whipped cream and extra caramel sauce.
Hot Chocolate
· 3 cups / 750ml full cream milk
· 3 tbsp cocoa powder
· 2 tbsp sugar
· 1 tsp vanilla essence
· 100 gram dark or milk chocolate
· 1/2 cup/125ml fresh creamwhipped
Method
· Add the milk, sugar and cocoa powder to a saucepan and heat on stove top, on medium heat. You don’t want it to boil. Use a whisk and whisk until the cocoa has dissolved.
· Break the chocolate into pieces and add it to the milk together with the vanilla essence. Whisk until it is fully melted and turn off the heat
· Pour into mugs and serve with a dollop of whipped cream on top.
· You can also add some marshmallows on top should you prefer.
Pecan Shortbread
· 250 grm / 1 cup butter (room temperature)
· 1/2 cup vegetable oil
· 3/4 cup castor sugar
· 3 cups cake flour (you may not need all)
· 1 cup toasted pecan nuts (chopped)
Method
· Beat the butter, oil and sugar until creamy.
· Add the flour, a little bit at a time until the dough comes together. You may not require all of the flour and you should have a firm but pliable dough
· Mix in the pecan nuts. Roll the dough into 2 log shapes. If you wish you can roll the dough in more pecan nuts. This is optional. Wrap in some cling wrap and refrigerate for 1 hour.
· Preheat the oven to 160 . Cut the dough into slices, about 1cm thickness.
· Place on a lined cookie sheet and bake for 20 minutes at 160 for 20 minutes or until golden brown on the edges. Once cool dust with castor sugar.