Quick no-churn vanilla ice cream

This past week I have been consumed by a book. So consumed that I could barely tear myself away from it long enough to write this post! ‘The Empress of Ice cream’ by Anthony Capella is a gastro-romance about the unexpectedly heated history of ice cream, most of which is based on true events. It has reawakened my passion for this frozen dessert, just in time for warm weather and summery sunshiney days.

Ice cream is one of those magical treats that everyone loves – they’ve even inspired some wise words; Don Kardong insists that ‘Without ice cream, there would be darkness and chaos’ which, I happen to completely agree with. I’m sure many a world war has been ended over a shared bowl of chocolate ice cream. But almost everyone can identify with Jim Fiebig’s sentiment that ‘age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone’.  Wiser words have not been uttered.

If you’ve ever tried to make your own ice cream, you will know that there are almost as many recipes out there as there are flavours, and that most of them require an ice cream machine. While I may consider taking out a small home loan to invest in one of these, I don’t expect you to do the same. And so, I’m sharing my fuss-free, no-churn, super-quick ice cream recipe that can be whisked into chocolate, strawberry, mocha, pistachio, or whichever other flavour scoops your vote this summer. And remember, you can’t buy happiness, but you can buy ice cream, and that’s kind of the same thing.

600 ml double cream

1 vanilla pod, split and seeds scraped

1 x tin condensed milk

Heat the double cream gently and add the vanilla pod and seeds. Bring to the boil then set aside to cool completely at room temperature. Refrigerate until chilled then remove the vanilla pod.

Whisk the cream and condensed milk together until smooth and thickened slightly.

Pour into a container and freeze for about 4 hours or until firm.

TIP To make a coconut ice cream, simply substitute half the double cream for tinned coconut cream.

The Perfect Pavlova

Pavlova is one of my favourite desserts not only because it was named after a Russian ballet dancer but because it is just one of those amazingly simple desserts that will, without fail, impress anyone! Despite it’s simplicity, there are a few tips and tricks to remember that will set you on the road to perfection. Always use egg whites at room temperature as they whip higher and fluffier than cold eggs, and while you’re at it make sure they’re fresh and don’t contain any bits of yolk. It’s very important not to get any grease (or egg yolk) on your utensils or in your egg whites as this will prevent the whites from whipping. I like my pavlova marshmallowy and soft in the centre, but if you prefer yours crisp then by all means, bake it a little longer than I’ve indicated below. Play around with flavours – a sprinkle of rose water into the whipped cream, a drizzle of liqueur or a scattering of toasted nuts or chocolate curls it can be as fancy or as simple as your heart desires. Decadent with chocolate mousse and ice cream or diet-friendly with yoghurt and berries, this dessert is sure to make your taste buds dance with joy. 

(serves 8)

4 egg whites, at room temperature

1 cup castor sugar

3t corn flour

1t white vinegar

whipped cream and fresh berries, to serve

Preheat oven to 150C. Place the egg whites in the bowl of an electric mixer and beat until soft peaks form. Gradually add the sugar, beating well until the mixture is glossy. Sift the corn flour over, add the vinegar and fold through. Spoon the meringue onto a lined baking tray. Place in the oven and reduce the heat to 120C.

Bake for 1 hour or until the outside is crisp and the inside is marshmallowy.

To serve, top with whipped cream and fresh fruit.

Chicken and sprout rice paper rolls

Growing up, my mom always used to grow her own sprouts on the windowsill in our kitchen. Sprinkled into salads, stir-fries or simply eaten as a snack, sprouts were always part of our family’s diet. But I had no idea just how healthy they are; with the highest concentration of vitamins, minerals and antioxidants per calorie of any food, it’s no wonder these little shoots have gained superfood status. Easy to grow, tasty and packing a serious nutritional punch, sprouts prove that dynamite really does come in small packages.

Here’s how to grow your own:

1.     The counter next to your kitchen sink is the perfect place to grow your sprouts.

2.     Rinse about 2T seeds well until the water runs clear.

3.     Place them in a 1L glass jar and cover with about 2-4cm water.

4.     Secure a piece of muslin cloth or mesh over the opening of the jar and tie with a string or an elastic band. Allow to soak overnight.

5.     Drain the water off and rinse the seeds in fresh water by swirling gently. Place the jar in a cool place away from direct sunlight and rinse two or three times per day with cool water. Your sprouts will be ready to enjoy in about 3-7 days.

6.     To store: drain the sprouts well, pat them dry and then store in a covered container in the fridge.
Some sprout varieties will last as long as six weeks in the fridge, but additional rinsing every now and then will help to keep them fresh.

Some tips:

* Check if your sprouts are ready to harvest by tasting them. If they taste good then they’re ready!

* Just about any seed or bean can be sprouted, so experiment using alfalfa, sunflower or beetroot
seeds, mung or kidney beans, lentils, chickpeas, peas, wheat or rye.


* Be sure not to add too much seed to the jar as it will expand up to 10 times the volume during sprouting... and the sprouts need good ventilation so you don’t want them all squashed up.

* Rinsing your sprouts often and properly (along with keeping them moist, but not wet) is extremely important.

Chicken and sprout rice paper rolls

(serves 6)

2 chicken breasts, thinly sliced (or use pork, beef or prawns)

1T kecap manis or sweet soy sauce


1T soy sauce


1T teriyaki or oyster sauce

2T sweet chilli sauce


1 cup Thai basil leaves


1 cup mint leaves


1 cup coriander leaves


1 cup mixed sprouts


100g mange tout, julienned


100g carrots, julienned and steamed


16 large rice-paper wrappers


soy, hoisin or sweet chilli sauce, for dipping

Toss the chicken, kecap manis, soy, teriyaki and sweet chilli sauce together. Pan-fry until cooked. Fill a shallow bowl with warm water and dip one sheet of rice paper at a time into the water for about 30 seconds or until softened. Place the rice paper wrapper on a clean dish cloth and arrange various herbs, sprouts, vegetables and chicken in the centre of each wrapper.Fold in the sides of the wrapper and roll up. Cover with a damp dish cloth whilst folding the remaining rice paper rolls.

Serve with dipping sauce.

Sticky beer ribs on the braai

Nothing reminds me more of the promise of summer and warm weather like the smell of freshly mowed grass and the smoky aroma of braaivleis hanging in the air. Having said that, the smell of braaivleis is the only fond memory I have of childhood braais since my father is possibly the worst braaier ever.  More often than not the charred remains of chicken wings and boerewors would be passed silently under the table to our happy black Labrador to devour while my father’s attention was elsewhere. My dad does, however, make the best bonfires and some of my best summer memories are of our family sitting around the huge crackling fire, laughing and roasting marshmallows together.

So here’s what I will be making for braai day on 24 September and I hope that this recipe will make it’s way onto your braai too which will hopefully be surrounded by delicious aroma’s, happy laughter and good memories!

2 x 350g rack of pork ribs, halved

2 x 340ml tins beer

2 garlic cloves, crushed

1T oil

2T freshly grated ginger

1 red chilli, deseeded and chopped

6T tomato sauce

2T golden syrup

3T light soy sauce

Place the ribs and beer in a saucepan, cover and bring to the boil. Simmer gently for 35-40 minutes or until tender and cooked. Remove the ribs from the beer and reduce the liquid.

In a large dish, mix the garlic, oil, ginger, chilli, tomato sauce, syrup and soy sauce.

Add the hot ribs and coat well. Leave to cool and chill until ready to braai.

Cook the ribs over medium heat coals on the braai for 15-20 minutes or until brown and sticky. 

Grilled Aubergine & Dukkah Borek

We all know those people; the ones that go on holiday to an exotic location like Bali or Thailand and then insist on sending the rest of us badly-taken cellphone photos (which amazingly do nothing to diminish the beauty of said location) just as a reminder that, well, we’re here and they’re there. I didn’t know this until now, but apparently my brother is one of these people and has spent the week torturing me with images of Cairo, the Nile river and ancient pyramids. I do, however, tolerate the “wish you were here’s” for a greater purpose.

Since my brother started working in the Middle East for months at a time, I have developed a love for exotic spices; mainly saffron. This spice is now firmly entrenched in my heart as I nostalgically associate it with his visits; when gifts of valuable Iranian saffron are brought home for me, beautifully packaged in perfume vials. I’m sure by now you can sense where this is going but with my pantry well-stocked with saffron, I have my sights set on more ‘Prada for my larder’ and this comes in the form of Egyptian dukkah. Dukkah is an aromatic spice mix made by grinding toasted hazelnuts, sesame seeds, coriander and cumin seeds, black pepper and sea salt together. It seems only fitting that with its coarse texture and golden colour its origin belongs in the land of pyramids and sand dunes – with the spice itself almost echoing the terrain.

Although I covet the authentic dukkah from the banks of the Nile, you can easily make your own or even find it in the spice aisle. The fragrant rub is incredibly moreish when used as a dip – especially when preceded by crusty bread and extra virgin olive oil. It's lovely rubbed on grilled fish and chicken or simply sprinkled over roast vegetables or a crisp salad. These cigars are inspired by a Turkish dish called Börek which makes use of leftover mashed potatoes and grilled aubergine. If making the individual cigars is a tad time-consuming for you, simply layer the ingredients in a casserole dish, bake and slice, or better yet, make one big cigar and serve in slices.

Serves 4-6

120g mashed potato

100g feta cheese, crumbled

100g grated mozzarella

2 eggs

¼ cup chopped parsley

2T chopped chives

½ cup dukkah, plus extra for garnish

Salt and pepper to taste

1T milk

500g phyllo pastry sheets, thawed

2 aubergines, sliced and grilled with olive oil

2 cups plain yoghurt

squeeze of lemon juice

2T chopped mint

Combine the potato, cheeses, 1 egg, herbs, half the dukkah and the milk to form a smooth paste. Season with salt and pepper.

Unroll the phyllo pastry sheets - keep the pastry covered with a damp cloth as you are working.

Lay the grilled aubergine slices out and place a tablespoon of the filling along one of the short ends. Roll up to form a cigar before placing on a strip of pastry, folding in the ends and rolling up.

Wet the end with water to seal. Continue, keeping the finished ones covered with a damp cloth as you work. Refrigerate until required.

Whisk the other egg in a bowl. Brush the pastries with the egg mixture.

Sprinkle extra dukkah over the pastries and bake at 180C until they are golden brown, about 25 minutes.

Mix the yoghurt, lemon juice and mint together and season to taste. Serve with the cigars.

TIP To make your own dukkah, toast 2/3 cup hazelnuts, ½ cup sesame seeds, 2T coriander seeds, 2T cumin seeds, 2t freshly ground black pepper and 1t salt until fragrant. Pound lightly in a pestle and mortar or food processor and store in an airtight container or jar.

Dried fruit crumble slice

The pastry for this delicioiusly moreish slice was the very first recipe I ever wrote down. Just as my mother copied it from my grandmother's old, worn recipe book, I copied it from my mother's – and in pencil, because I was too scared I would make a mistake in my brand new recipe book. While transferring the ingredient quantities I remember wondering if the crisp clean pages in mine would ever resemble the splattered and well-thumbed pages of the tomes my mother and grandmother cooked from. After typing out this recipe from my beloved little book, it makes my heart happy to say that it is stained with blobs of butter, the edges of the page are dog-eared and there are a few stray sugar granules resting in the spine. 

 A sign that a recipe book is truly loved.

Photography by Angie Lazaro

Dried fruit crumble slice
(serves 8-10)

450g mixed dried fruit

100g dried fig

1t ground allspice

1t ground cinnamon

100ml brandy

200g castor sugar

pinch salt

Pastry

250g butter

¾ cup castor sugar

1 egg

1t baking powder

2¹/3 cups cake flour

²/3 cup corn flour

Place all the dried fruit and spices in a bowl and add the brandy. Add enough boiling water to cover the fruit and allow to soak overnight in the refrigerator. For the pastry, cream the butter and sugar until light and fluffy. Beat in the egg followed by the baking powder, flours and salt. Press ²/3 of the dough into a greased baking dish and refrigerate. Strain the fruit and reserve the liquid. Roughly chop the fruit and set aside. Place the liquid in a saucepan, add the sugar and heat until dissolved and the syrup is light golden brown. Moisten the fruit with a little syrup. Spoon the mixture onto the base and grate the remaining ¹/3 of the dough over the top. Bake at 170°C for 35 minutes or until golden brown. Serve with piping hot custard.

Waterblommetjie risotto

When I visited Seychelles last year on a Top Billing photo shoot, I ate bat curry. Yes, you read right – bat; those winged, eerie, blood-sucking creatures that live in caves. It's a treasured delicacy on the island and a story that, when recounted, either earns me mucho brownie points in foodie circles or garners an open-mouthed stare or instant gasp-and recoil reflex.

China has birds nest soup and tuna eyeballs, Cambodia has fried tarantulas, maggot cheese or Casu Marzu is a delicacy in Sardinia while thousand year old eggs are big in Asia - bat isn't sounding so bad right now is it? And while it may not be as shocking to us locals, it's still a little weird that here in South Africa we eat.... pondweed. Also known as waterblommetjies.

Not being Afrikaans, I didn't grow up with ouma's waterblommetjie bredie simmering on the stove. So when I first found myself confronted with a bowl of waterblommetjies, I recoiled in horror at what I was told was wild plants that were harvested from a dam or pond. To be fair, put the word 'pond' or 'weed' on the end of any word and it does not sound like something I want on the other end of my fork. But, dunk the fleshy green bulbs into a frothy tempura batter and deep-fry until crisp and golden, then sprinkle the light batter with a generous squeeze of zesty lemon and a sprinkling of sea salt and waterblommetjies turn into a sublime delicacy. The supermarket shelves are now bulging with fresh, seasonal waterblommetjies so try them in the easy-cheesy risotto below, pair it with a glass of Sauvignon Blanc and you'll earn some serious culinary credentials in my eyes. Enjoy!

(serves 4)

500g waterblommetjies, washed well

5 cups chicken or vegetable stock

1 onion, finely chopped

4T butter

1 head of garlic, halved and roasted in foil until golden

1 ¼ cups Arborio or risotto rice

1 cup white wine

zest and juice of 1 lemon

¼ cup grated gruyère cheese

¼ cup crumbled goat's cheese (optional)

2T chopped parsley

Cook the waterblommetjies in the boiling stock until tender. Refresh the waterblommetjies in ice water and set aside. Bring the stock to a simmer again. Saute the onion in the butter until soft. Squeeze the roasted garlic from the cloves and add to the onion. Add the rice and stir for 1 minute. Add the wine and cook until completely evaporated. Stir in ½ cup of stock at a time and simmer gently while stirring until completely absorbed before adding more. Keep adding until the rice is al dente. Stir in the chopped, cooked waterblommetjies and the rest of the ingredients. Season well and serve with tempura waterblommetjies, if desired.

TIP: For a quick tempura batter, sift 85g cake flour and 1T cornflour with a little salt. Whisk in 200ml ice-cold sparling water and whisk with a fork until just combined (a few lumps are fine). Dip the waterblommetjies into the batter and deep-fry in hot oil until golden.