recipes
By Rediscover Dairy
Ingredients
• 3 eggs
• 180ml plain yoghurt
• 200g castor sugar
• 180ml oil
• 1 teaspoon vanilla paste
• 180g self-raising flour
• 80g cornflour
• ½ cup strawberries, diced
Method
1. Preheat oven to 160 ° C and grease a 22cm bundt cake tin.
2. Separate the eggs into two bowls: one for yolks and one for whites.
3. Whisk the egg whites until stiff peaks form.
4. Add yoghurt and castor sugar to the egg yolks and whisk until the mixture is light and fluffy.
5. While whisking, slowly pour the oil into the yolk mixture.
6. Gradually add the flour to the yolk mixture, whisking until just combined.
7. Fold the whisked egg whites into the batter.
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For the glaze:
• 250ml plain yoghurt
• 1 lemon, juiced
• 125ml icing sugar, sifted
8. Dust the strawberries in a little cornflour, then gently fold them into the batter.
9. Pour the batter into a greased Bundt tin.
10. Bake for 50 minutes, test whether the cake is done by inserting a skewer; if it comes out clean, the cake is done.
11. To make the glaze, whisk together yoghurt, lemon juice and icing sugar. Refrigerate for 30 minutes.
12. Once the cake is cooled, glaze with the lemon icing and decorate with fresh strawberries.
By Heleen Meyer
Ingredients
• 30ml( 2 tablespoons) water
• 15ml( 1 tablespoon) gelatine powder
• 250ml( 1 cup) milk
• 4 plain rooibos bags
• 125ml( ½ cup) fresh cream
• 45ml( 3 tablespoons) honey
• ½ vanilla pod, split open and seeds scraped out or 5ml( 1 teaspoon) vanilla essence
• 175ml double-cream plain yoghurt or buttermilk
• seasonal fruit like fresh nectarines or peaches, raspberries or blueberries, for serving
• edible flowers, for garnishing
Method
1. Place the water in a shallow bowl and sprinkle the gelatine over. Allow to bloom, but make sure there is no dry bloom.
2. Meanwhile, heat milk and rooibos bags in a saucepan over a low heat for a few minutes until infused. Remove the bags and stir in the cream, honey and vanilla seeds and pod or essence. Keep stirring until the honey has dissolved and heat to just below boiling point. Don’ t allow the mixture to boil.
3. Remove from the heat and stir in the gelatine until it dissolves completely. Allow the mixture to cool down slightly, until you can keep your finger in the liquid.
4. Stir the yoghurt or buttermilk into the rooibos mixture and remove the vanilla pod. It may look as if the mixture wants to split, but continue stirring. 5. Pour into glasses. Cover and refrigerate for three to four hours or overnight, until set. 6. Serve with fresh fruit and edible flowers.
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