Astrid, Author at The Sweet Rebellion - Page 15 of 27
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Desserts, Sweets & Treats / 11.09.2018

Koeksisters are a well-known treat amongst South Africans, especially the sweet-toothed ones! For those who haven't had the pleasure of trying a Koeksister, they are delicious deep-fried twists of dough that are dunked in a thick syrup. They are similar to doughnuts, although most Koeksister recipes make use of baking powder and not yeast as a leavening agent. Traditionally Koeksisters are made with a lightly flavoured syrup, containing just a hint of lemon juice and cinnamon. And of course, loads of sugar. It's always risky making changes to a traditional recipe (especially one that's been around as long as this!), but...

2 Likes
Uncategorized / 30.08.2018

You guys! I have some very exciting news! I'm super-proud to be the only South African blogger to make it to the finals of the prestigious 2018 SAVEUR Blog Awards (out of 23 000 nominations!). I've been invited to attend a Food Blogger Expo and Awards Ceremony in Memphis, Tennesse on 7 November. But for now, I really need your help - it will only take a few seconds! Pretty please with sprinkles on top click the link below and vote for The Sweet Rebellion (scroll down to the baking and sweets category): https://www.saveur.com/vote-2018-saveur-blog-awards  *You can vote as often as you like! (even though...

6 Likes
Cakes & Cupcakes / 27.08.2018

Ever since I spotted one of these beautiful Ice Cream Drip Cakes on Pinterest, I've been looking for an excuse to make one. Finally, the perfect occasion - my twin niece and nephew had their 3rd birthday party and Auntie Astrid was given free rein in making them each a cake! (Not pictured here is the equally beautiful blue version.) It was a delight to see their little faces light up at the sight of the cake, and oh did we have fun trying to explain it wasn't actually ice cream in the cone! Please don't be intimidated about making this...

4 Likes
Biscuits & Cookies, Brownies & Bars, Recipes / 14.08.2018

What makes a recipe "magic"? How about adding 7 ingredients to a baking tin, popping in the oven, and removing perfectly layered bars like this?* If you're impressed already, then just wait until you taste these Magic Bars. Oh. My. Word. I was actually quite taken aback by the deliciousness of them. Imagine a crunchy biscuit base, topped with a soft chocolate layer, chewy coconut and almonds and lastly a layer of crunchy golden granola. All these flavours and textures do a magic happy dance in your mouth, and before you know it you're reaching for another one.  At this point I expect...

6 Likes
Biscuits & Cookies, Recipes / 05.08.2018

I love slice ‘n bake cookies! None of the messy business of rolling out and cutting the dough. Simply slice into rounds and bake! These Chocolate Nougat Cookies have a rich, chocolate flavour and buttery texture like shortbread. The bits of nutty nougat add a crunchy pop of sweetness to every bite. The recipe makes two logs of dough. I like to bake one and freeze the other - handy when that cookie craving hits! Ingredients: 200g butter, softened 100g castor sugar 5ml vanilla essence 225g flour 30g cocoa pinch of salt 75g almond nougat, chopped into very small pieces Directions: Cream together the butter and castor sugar for 4-5 minutes, until...

4 Likes
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...

7 Likes
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...

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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,...

4 Likes
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...

2 Likes
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 about 16) 175g salted butter (¾cup) 225g brown sugar eg...

3 Likes