sugar Archives

Bread recipes

Stuffed ‘magwinya

around 12 minutes

Beer Food

Bertus Basson’s ultimate braaibroodjie and braaied rump steak

Approx 8 minutes

Asian recipes

Seared tofu with sushi rice

25 minutes

Afternoon tea

Tea-infused Bundt cake

50 minutes

Seven colours

Sweet potato mash with peanuts

45 minutes

Afternoon tea

Black sesame-and-ginger financiers

20 minutes

Biscuit recipes

Coconut-and-jam shortbread

40 minutes

Apple recipes

Bertus Basson’s Tannie Hetta’s apple tart

South African

Tripe and ujeqe

3 hours

Diwali recipes

Eggless soji with sultanas

20-30 minutes

South African

Ushatini

30 minutes

The hot cross bun martini

Difficulty Easy

Ingredients

For the spiced sugar syrup:

100 g sugar
½ cup water
1 cinnamon stick
fresh ginger, to taste
1 star anise
a few cloves

For the cocktail:

ice, for mixing
3 T vodka (or gin)
1 T spiced syrup
1 T dry vermouth
2 T clear apple juice (optional)
orange peel, for garnish

Method

1. Prepare the spiced sugar syrup in advance: simmer sugar and water with 1 cinnamon stick, sliced fresh ginger, 1 star anise and a few cloves.

2. Strain and chill; the syrup will keep well in the fridge*.

3. To a cocktail shaker filled with ice, add vodka (or gin), spiced syrup, dry vermouth and clear apple juice. Shake, pour, and garnish with orange peel.

Cook's note: *Alternatively: add a dash of syrup to brandy, whisky or cognac on ice for, quite possibly, the perfect autumn nightcap.

Find more cocktail recipes here.

Photograph: Andrea Van Der Spuy
Production: Bianca Strydom
Food assistant: Irinja Bekker

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Stuffed ‘magwinya

Bertus Basson’s ultimate braaibroodjie and braaied rump steak

Seared tofu with sushi rice

Tea-infused Bundt cake

Sweet potato mash with peanuts

Black sesame-and-ginger financiers

Coconut-and-jam shortbread

Bertus Basson’s Tannie Hetta’s apple tart

Tripe and ujeqe

Eggless soji with sultanas

Ushatini

The hot cross bun martini

The hot cross bun martini

Ingredients

Method