Recipes Archives - Page 2 of 14 - The Sweet Rebellion
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Edible Gifts, Recipes, Sweets & Treats / 24.07.2018

Hot chocolate, Milo, Horlicks. Those comforting hot drinks that get us through miserable winter days. For some time, Horlicks has not been available in SA, so I was absolutely delighted to discover that it's back on the shelves again. It didn't take me long to think up a recipe using Horlicks. I've been meaning to make fudge for some time, and  a creamy, malty Horlicks fudge sounded like a good idea to me! Fudge is unusual amongst confectionery in that you actually want sugar crystals to form. In toffees, brittles, marshmallows, nougat and caramels, you avoid this at all costs! The...

Ice Cream & Frozen Delights, Recipes / 20.07.2018

Toasted marshmallows on an open fire - what could be more reminiscent of a night in the bush or a camping weekend? In fact, even a casual braai or indoor fire is an excuse to get some marshmallows toasting in my opinion! Nothing quite compares to that toasty, roasted flavour - ever so slightly burnt and crispy on the outside, and gooey and soft on the inside. I was determined to translate this flavour into an ice cream and my new Russell Hobbs ice cream maker gave me the perfect excuse to get experimenting. As it turns out, this Toasted Marshmallow...

Edible Gifts, Recipes, Sweets & Treats / 11.07.2018

If you love sinking your teeth into sweet, nutty nougat, this Honey and Almond Nougat recipe is just for you! It has a deliciously chewy texture and honey almond flavour. You can of course add any nuts you like, and even dried fruit like cranberries, apricots or glacé cherries. Just keep your total weight of add-in's to 500g. Making your own nougat may seem rather intimidating. After making this recipe several times I have learned a few things: - A stand mixer is essential as the mixture gets very thick and a hand-held mixer is just not strong enough. - Once you stop whisking,...

Desserts, Recipes / 05.07.2018

There is something about layered desserts that looks so striking. Having several layers in one dessert means a different combination of flavours and textures in every bite! These Mini Milo Trifles consist of layers of crunchy biscuit, chocolate ganache, soft condensed milk jelly, malty Milo custard and a swirl of whipped cream to finish. Although each layer is easy to make, this dessert does require some planning as the layers need to cool and set in time before adding the next layer.  Your patience will however be rewarded when you see the resulting mini trifles, just begging to be tasted! P.S. Milo...

Brownies & Bars, Recipes / 25.06.2018

Blondies are perhaps considered to be the less popular sister of the Brownie. Why? Because, for most people chocolate trumps vanilla. However, after tasting these Brown Butter Blondies, I'm certainly questioning where my preference lies. By simply browning the butter beforehand, the flavour of these Blondies is enhanced with a delicious nuttiness. The texture is not cake-like, but dense and moist when you sink your teeth into one. A bit of crunch from some toasted hazelnuts, a burst of sweetness from white chocolate chunks and there you have it - the perfect Blondie. Ingredients: (Makes 16) 175g butter 225g brown sugar (I used light muscavado) 2...

Brownies & Bars, Recipes, Sweets & Treats / 22.06.2018

My love for Snickers chocolate bars began about 5 years ago when my husband and I went travelling. No matter what country we were in, Snickers seemed to be available. At times, like in China, I think it was the only Western chocolate bar around. A familiar and delicious remedy for homesickness! It turns out, Snickers is the most popular chocolate bar in the world and has been around for 90 years! The best news of all is now you can make your very own Snickers bars at home. Although there are a several layers it is actually very straighforward to...

Biscuits & Cookies, Brownies & Bars, Recipes / 13.06.2018

Juicy, ripe plums are right up there with my favourite fruits. These Spiced Plum Crumble Bars make excellent use of them! A shortbread base and crisp, buttery crumble topping encase the sweet plums, which actually reduce and become jammy in texture during baking. So delish! Adding a touch of spice really brings out the autumn flavour of this bake. Ingredients: For the base: 150g butter, softened 75g castor sugar 5ml vanilla extract 225g flour pinch of salt For the plum layer: 7-8 medium plums 1 tsp mixed spice 1 tsp cinnamon 2 tbsp sugar 1 tbsp cornflour For the crumble topping: 240g butter, cold 180g castor sugar 340g flour pinch of salt Directions: Preheat the oven to 180°C. Grease and line a 20...

Desserts, Muffins & Buns, Recipes / 01.06.2018

Doughnuts are right up there with my favourite treats in the whole world. Light and fluffy on the inside, crispy fried on the outside and then either filled with or covered in something sweet and decadent. What's always put me off making my own is the whole frying business. Being as clumsy as I am, the thought of litres of bubbling hot oil anywhere near me made me a little nervous. Until I discovered the wonder of this Russell Hobbs Digital deep fryer. Not only does it heat the oil in a matter of minutes, but it maintains the temperature of the...

Biscuits & Cookies, Cakes & Cupcakes, Recipes / 30.05.2018

Something I miss greatly about living in England is the tradition of the "Cream Tea". Freshly baked scones, with lashings of jam and clotted cream (with a cup of tea on the side of course) - simply delightful! Clotted cream, which we sadly can't get in SA, is a very thick, rich and spreadable cream. In some parts of England it is spread on the scone first instead of butter.  Nevertheless, I feel that one can make up it's absence by simply using generous quantities of thickly whipped cream or double cream instead. Classic scones should have a golden crust and...

Cakes & Cupcakes, Recipes / 24.05.2018

I can highly recommend buying yourself a silicon mini bundt mould! Not only will you be able to make these adorable Lemon and Blueberry Mini Bundt Cakes, but many other delights too. These moulds are great for mousses, panna cotta's, jellies and cakes of all kinds. Having said that, although they may lack the cute factor, this mixture works just as well when baked as cupcakes in a muffin tin. What's great about these little cakes is the soft, moist texture and zesty lemon freshness. The blueberries bring heaps of flavour to the table, as well as adding the gorgeous purple...

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