Cooking with Yudhika - recipes

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Copy of ST AD Red velvet cake 3 INDEPENDENT NEWSPAPERS red velvet cake

There are great cooking shows on TV that appeal to all tastes, from beginner to advanced, simple to complex and from lean to calorific. And the hosts are just as varied – from Jamie Oliver to Nigella Lawson.

But it’s nice to support our local chefs who prepare recipes that are accessible.

Yudhika Sujanani L’Etang is starring in a locally produced show on Saffron TV (DStv channel 195) where she will show viewers how to whip up tasty dishes in a flash.

Yudhika’s flair for making recipes seem effortless will inspire you to put on an apron and get cooking.

* Sugar ’n Spice started on Saturday, February 9, at 3.30pm.

CHILLI CREAM PRAWNS

Copy of ST AD Yudhika Sujanani 1 Yudhika Sujanani L'Etang in her new TV show SugarnSpice SUPPLIED

Serves 6

2kg frozen prawns (16/20), shell on

salt

50ml sunflower oil

8 cloves garlic, crushed

10ml red chilli powder

65g butter

100ml fresh cream

15ml masala spice

1 lemon, juiced

200ml chopped coriander

Defrost the prawns. Use sharp kitchen scissors to cut the shells from the head through to the tail.

Use the tip of a knife to remove the dark vein. Gently rinse under cold running water and drain. Season the prawns with salt.

Heat a large pan and when it is smoking hot pour in the sunflower oil. Place the prawns in a single layer and turn them when they are light golden brown.

Add the garlic and red chilli powder.

Stir for a few seconds before adding the butter.

Pour in the cream and sprinkle the malala spice over the prawns. Simmer for a minute.

Remove the pan from the heat and add the lemon juice.

Sprinkle in the chopped coriander and toss lightly.

Serve immediately with fresh crusty bread.

CHOCOLATE VOLCANOES

Makes 6 – 8

200g dark chocolate, 70 percent cocoa

200g soft butter, not melted

240g icing sugar

4 large eggs

4 egg yolks

60g cake flour

30g cocoa powder

whipped cream, to serve

fresh berries, to garnish

Preheat oven to 190ºC.

Melt the chocolate in a bowl over gently simmering water. Leave to cool.

Grease the ramekins with butter and dust with cake flour. Shake off excess flour.

Cream the butter and gradually add the icing sugar. Cream until light in colour and fluffy.

Add eggs one at a time with a teaspoon of the cake flour to prevent curdling. Beat until well combined.

Pour in the cool chocolate and gently fold in. Sift in the cocoa powder and flour and fold them in.

Spoon the mixture into prepared ramekins and place on a baking tray.

Bake for 12-14 minutes. The chocolate centres should be wobbly and hot when tested with a skewer.

Leave to rest for a minute before unmoulding.

Serve with a scoop of whipped cream and fresh berries.

RED VELVET CAKE

375ml cake flour

15ml cocoa powder

3 eggs

225ml sugar

250ml buttermilk

30ml red food colouring

5ml vanilla essence

250ml sunflower oil

10ml vinegar

5ml bicarbonate of soda

Cream cheese frosting

125g butter

750ml icing sugar

500g thick cream cheese

5ml vanilla paste or extract

80ml fresh cream

chocolate hearts, to decorate

fresh berries, to decorate

Sift the flour and cocoa powder.

Whisk the eggs and sugar until very pale in colour. Fold in half the sifted dry ingredients and then the buttermilk.

Then fold in the rest of the dry ingredients.

Fold in the red food colouring, vanilla essence and sunflower oil. Continue folding in until the oil is well combined.

Pour the vinegar over the batter and then sprinkle the bicarbonate of soda over that . Mix well to combine.

Divide the mixture into three 20cm greased and lined cake tins. Bake at 170ºC for 20 minutes.

Leave in the tin for 5 minutes and then turn out on a wire rack. Leave to cool completely.

Cream cheese frosting: Leave the butter and cream cheese to stand until at room temperature. Cream butter and icing sugar well until light in colour. Add the cream cheese and beat until well combined. Add vanilla essence and fresh cream.

Continue beating until well combined – but do not overbeat as the mixture can split.

Spread between layers and on top and sides of cake and decorate with chocolates and berries.

MOROCCAN-STYLE LAMB

50ml sunflower oil

1 cinnamon sticks

1 bay leaf

5ml cumin seeds

1 large onion, finely chopped

7.5ml coarse salt

15ml ginger, crushed

15ml garlic, crushed

30ml red chilli powder or paprika

1kg lamb knuckles

400g can of whole peeled tomatoes, chopped

400g can of lentils, drained

400g can of chickpeas, drained

30ml masala spice

fresh coriander, to garnish

Heat the sunflower oil in a pot. Add the cinnamon stick and bay leaf and sauté until fragrant.

Add the cumin seeds. When the seeds begin to pop, stir in the chopped onion and salt.

Add the crushed ginger and garlic. Sauté until the moisture evaporates and garlic is fragrant.

Add the red chilli powder and stir for a few seconds.

Add the lamb knuckles and then cover with boiling water.

Simmer until the knuckles are tender, about 1-2 hours. Add the chopped tomatoes.

Once the tomatoes have softened, add the lentils and chickpeas. Add more water if the sauce is too thick.

Sprinkle the masala spice over and simmer for a minute. Garnish with fresh coriander. - The Star

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