#GautrainTasteExperience
WINNING RECIPE WILLEM BOONZAIER DATE AND NUT PUDDING IN A POT INGREDIENTS: • 1 punnet fresh dates cut in halves and pips removed • 2 heaped tablespoons of butter • 2 heaped tablespoons apricot jam • 2 cups of cake flour • 1 ½ tablespoons bicarbonate of soda • hand full of maraschino cherries chopped • 1 tablespoon of crushed nuts • 1 cup fresh orange juice (or any other fruit juice)
• pinch of salt • pinch of ginger SYRUP: • 3 cups of water • 1 ½ cups of sugar • pinch of cinnamon
METHOD: 1. Sieve the flour, salt and ginger. 2. Add the dates, nuts and cherries and mix through. 3. Melt butter and apical jam in pot over the coals. 4. Once melted, add bicarbonate of soda and mix through. The mixture will foam. 5. Add the foam to the dry ingredients and mix to form a dough. The dough should not be too runny nor too dry. Use fruit juice to achieve the right consistency.
6. Add water, cinnamon and sugar to the pot and bring to the boil. (Do not clean the pot). 7. Add spoons full of the dough to the boiling liquid and cover. 8. Cook for 20 to 40 minutes until dark brown. 9. Serve with fresh cream, custard or home-made ice cream.
2ND PLACE RECIPE JESSICA GOVENDER END OF THE LINE SWEET BREAD PUDDING INGREDIENTS: • • • • • • • • • •
6 bread slices (French sweetbread) 1 cup condensed milk 1 teaspoon green cardamom smashed 4 strand saffron 1 litre Ayershire milk 1/2 cup sugar syrup 2 tablespoon butter to spread 1 tablespoon rose water 180g blueberries Optional - whipped fresh cream
METHOD: 1. In a pan, add the butter and heat it over medium. 2. Place the bread slices in the pan and fry it until golden brown in hue. 3. In a separate pot, heat the milk over high and add the saffron and the smashed cardamons. 4. When the milk is reduced to half, add the rosewater. 5. Meanwhile pre-heat the oven at 120° C. 6. In a baking dish, layer the fried bread with sugar syrup, condensed milk, saffron milk and bake it for around 10 minutes. 7. Once done, place the blueberries on top. 8. Serve hot with fresh cream on the side.
3RD PLACE RECIPE LUCILLE KISTIAH LETTING OFF STEAM CHURROS INGREDIENTS: • • • • • • • • • • •
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50g butter melted ½ tsp vanilla extract 250g plain flour, from a new bag 1 tsp baking powder about 1 litre sunflower oil a few chunks of bread half a teaspoon crushed chilli flakes half a lime zest grated 100g caster sugar Cinnamon powder 200 grams dark chocolate
100ml double cream 50ml full cream milk 2 tablespoons golden syrup Vanilla essence 4 tablespoons chocolate vodka 4 tablespoons coconut rum 3 tsps Corn-starch 1 cup pineapple juice 2 tablespoons cream of coconut 2 tablespoons Butter
METHOD: 1. Boil the kettle, then measure 350ml boiling water into a jug and add the melted butter and vanilla extract. 2. Sift the flour and baking powder into a big mixing bowl with a big pinch of salt. 3. Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free. 4. Rest for 10-15 mins while you make the sauce. 5. Divide into two portions of dough. 6. For the first portion of dough, add the crushed chilli flakes and leave aside to rest. 7. The chocolate sauce: Put double cream, chocolate, milk, golden syrup and vanilla essence into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Remove from heat and add the chocolate vodka. 8. Set aside. 9. For the Pina Colada Dipping sauce: Combine pineapple juice, coconut rum, cream of coconut and corn-starch. Whisk until smooth over medium heat until it boils and thickens, add butter in last. 10. Set aside. 11. Fill a large deep saucepan one-third full of oil. 12. Cover a tray with kitchen paper and mix the caster sugar and cinnamon together in one plate and caster sugar and the grated lime zest together in another.
13. Fit a star nozzle to a piping bag, 1.5-2cm wide is a good size. 14. Fill the first bag with the plain churro dough, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors. 15. Fry until golden brown and crisp - remove with a slotted spoon and transfer to kitchen paper-lined tray. 16. While still warm dust with caster sugar and lime zest mix, serve with Pina Colada sauce. 17. Carry on cooking the second portion of the dough, the one with the chilli flakes, following the same process as before. 18. While still warm dust with the cinnamon and sugar mix, serve with the chocolate vodka sauce.
BOITUMELO TSELENG HIMBASHA WITH CUSTARD INGREDIENTS: • • • • •
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1 tablespoon dry active yeast 1/4 cup warm water 2 teaspoons white sugar 1 egg 1/3 cup white sugar
1 teaspoon salt 1 teaspoon nigella seeds 1 cup warm milk (whole milk is best) 5 tablespoons canola oil 5 cups flour
METHOD: 1. Combine yeast, water and 2 teaspoons sugar in a small bowl. Leave it for 5-10 minutes. In a large bowl, whisk together until smooth the egg, sugar, nigella seeds and salt. 2. Add the yeast mixture, warmed milk and olive oil. Whisk until well blended. 3. Add flour slowly about a half cup at a time until the mixture forms a soft dough. 4. When the dough is still sticky, but doesn’t stick to the edge of the bowl, it’s ready to knead. 5. Place the dough on a floured surface and knead adding flour as necessary. This takes 5-6 minutes. Grease your pan with nonstick cooking spray. Place the dough in the bowl and turn it to ensure all sides are covered in oil. This will prevent the dough from drying out. 6. Cover with plastic wrap and then a tea towel and place in a warm location until it doubles in size. This takes about 90 minutes. 7. Punch down the dough a few times to remove air bubbles.
8. Grease a 14” round cake pan or large pizza pan (preferably one with higher sides). Place the dough onto the pan and press into a round. 9. Cover it, return to warm location and let rise for 30 minutes – 1 hour. 10. With a butter knife, cut into sections and decorate as desired. 11. Bake at for 35-45 minutes or until the top is crusty and light golden brown. 12. Remove from the oven and lightly brush with butter, let it cool down. 13. Once it has cooled cut it into desired pieces and serve with custard (you can make your own custard or buy it).
ANGIE WEISSWANGE CHOOCO MOUSSE EXPRESS INGREDIENTS: •
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cold canned chickpea water (it's called aquafaba) from a 400g tin of chickpeas (if not cold it just takes a bit longer to whip) 2 teaspoons instant espresso coffee powder 2 tablespoons sugar (or to taste)
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100g dark chocolate 1 tablespoon cocoa powder fresh hulled strawberries and or raspberries cashew nut cream
(Please note: No exploitation or harming of ANY animals in this delicious recipe...also no cooking required apart from melting chocolate! Gluten free, dairy free and completely vegan, halaal, kosher and if you want it diabetic or banting friendly just substitute the sugar with your favourite sweetener and use sugar free chocolate)
METHOD: 1. Drain water from a refrigerated can of chickpeas into a narrow bowl with high sides that your hand-mixer's beaters will fit into. 2. Add coffee powder and sugar. 3. Beat on high until thick and glossy and stiff peaks form. If you turn the bowl upside down nothing moves! This takes anything between 5-10 minutes depending on the beater. 4. Break the chocolate into a glass microwave safe bowl and microwave for two minutes on high, stirring after 1 minute. 5. Keep stirring after two minutes until the chocolate is all melted from the heat of the bowl. 6. Use a spatula to scrape all the chocolate into the stiffly beaten aquafaba coffee mixture. 7. Sift cocoa powder over the mixture. 8. Use a hand whisk to fold the chocolate and cocoa gently through the mixture until well blended. 9. Pour into ramekins and refrigerate until serving or dig in straight away if you can't wait longer than the 15 minutes this took to make! 10. Serve with berries and...
Optional extra: cashew cream To make: blend 1 cup of pre-soaked and drained raw cashews (pre-soaked for a few hours in water... do this when you pop the can of chickpeas in the fridge) with a quarter cup of fresh cold water in a high-speed blender until thick and smooth yet pourable. That's it! Thick yummy guilt-free, plant-based cream! Delish! Ps: if you forgot to refrigerate the chickpeas or soak the cashews it's no problem. The aquafaba will just take a little longer to beat thick. The cashews can be boiled for 10 minutes and drained with cold water before making the cream. Either way, all this deliciousness is ready in less than half an hour!
JENNY KAY FAST TRACK TIPSY TART ROLL INGREDIENTS: • • • • • • • • •
180g dried dates, chopped 180ml boiling water 5ml bicarbonate of soda 60g butter 30ml brandy 180ml brown sugar 2 eggs 180ml cake flour 5 ml baking powder
SYRUP: • 250ml brown sugar • 15ml butter • 125ml water • 80ml brandy FILLING: • 250g Mascarpone cheese • 250ml whipping cream • fresh raspberries for serving
METHOD: 1. Combine the dates, boiling water and bicarbonate of soda in the bowl if a food processor. 2. Cover with the lid and leave to stand for 10 minutes. 3. Add in the butter, brandy and brown sugar and process until the mixture is smooth. 4. Add in the eggs, flour and baking powder and process until combined. 5. Pour the mixture into a lined and greased Swiss Roll pan measuring 25x30 cm. 6. Bake at 180° C for 15-20 minutes until firm to the touch. 7. Remove from the oven and turn out into a piece of baking paper that had been sprinkled with castor sugar. 8. Peel away the lining paper and drizzle over some of the sauce.
9. Gently roll from the short side along with the paper and set aside to cool. 10. Unroll and spread with the filling. 11. Roll up and chill until ready to serve. 12. Decorate with any remaining filling and fresh raspberries . SYRUP: 1. Combine all the ingredients in a small pot and stir until the sugar has dissolved. 2. Bring to the boil for 5 minutes. 3. Remove and cool. FILLING: 1. Combine mascarpone and cream in the bowl of an electric mixer and beat until thick. Drizzle in about 45ml of the cooled syrup to sweeten.
JEANNETTE WENTZEL END OF THE LINE SAUCY WHISKY CHOCOLATE PUDDING INGREDIENTS: • 1 cup self-raising flour • 3/4 cup brown sugar • 1/2 cup cocoa powder, plus extra to dust • 60g unsalted butter, melted, cooled • 1/2 cup full cream milk • 1/2 teaspoon vanilla extract
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1 egg 15 ml instant coffee powder 1 cup boiling water 1 cup Bain’s whisky Vanilla ice cream, to serve
METHOD: 1. Preheat the oven to 160°C. 2. Grease a 1.5 L ovenproof baking dish. 3. Sift the flour, coffee powder, 1/2 cup brown sugar and 1/4 cup cocoa into a bowl and stir to combine. 4. In a separate bowl, whisk melted butter, milk, vanilla extract and egg together. 5. Gradually pour into the dry mixture, and then fold to combine. Don’t over mix. 6. Spread mixture evenly into the prepared baking dish. 7. Combine remaining 1/4 cup sugar and 1/4 cup cocoa and sprinkle over the top of the pudding. 8. Carefully pour boiling water and whisky over the top of the pudding. 9. Bake for 30-35 minutes until the top is firm. 10. Stand for 10 minutes to cool slightly. 11. Dust the warm self-saucing whisky chocolate pudding with extra cocoa and serve immediately with vanilla ice cream.
ADÉL FEBRUARY NAARTJIE TAIL LIGHTS WITH SPICED CHOCOLATE SAUCE INGREDIENTS: SPICED CHOCOLATE SAUCE: • 50g chocolate, chopped in small pieces • 1/8 cup milk • 1 tbsp cream • 1 stick cinnamon • 2 star anise pods • 1 clove • 1 tbsp vanilla • 1 pinch coarse salt • lining for ramekin
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1 tbsp melted butter
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1 tbsp castor sugar
SOUFFLÉ : •
1 egg yolk
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10g flour
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20g caster sugar
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1/3 cup naartjie juice
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1 tbsp naartjie zest
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1 egg white
METHOD: SPICED CHOCOLATE SAUCE: 1. In a saucepan, bring the milk and cream to a rolling boil with the spices. 2. Strain boiling milk mix over chocolate and add the salt and vanilla essence. 3. Once the chocolate is melted, stir the sauce so that the chocolate and milk mixture is thoroughly mixed 4. Pour into a sterilised bottle or jar. SOUFFLÉ: 1. Preheat the oven to 200°C 2. Prepare your ramekin (black ones if possible, to continue the tail light theme) by brushing it with melted butter and coating the inside with caster sugar. 3. Put the ramekin on a tray. 4. In a saucepan, scald the naartjie juice along with the orange zest. 5. In a bowl, mix the eggs with the sugar and then add the flour and mix again. 6. Add a little bit of the scalding juice to the egg mixture and mix that together. Once mixed add that to the saucepan (to form the soufflé base mixture), and stir with a whisk, and bring it up to a boil. 7. Once the soufflé base mixture begins to boil, immediately transfer to a clean bowl and cover with cling wrap (must touch the surface of the mixture) and allow to cool to room temperature. 8. Whip the egg white until stiff peaks form and mix half of it into the room temperature base mixture.
9. Fold the rest of the egg white into the base mixture. 10. Spoon into the ramekin, making sure the top is completely flat. Run a knife around the top of the inner side of the ramekin to ensure a perfectly risen soufflé. 11. Bake for 12-20 minutes, or until the soufflé has risen to become double in size. 12. Serve immediately with spiced chocolate sauce
MONYANE MBELE STRAWBERRY CHEESECAKE PARFAITS INGREDIENTS: • two 8-ounce blocks cream cheese, softened • 14-ounce can sweetened condensed milk • 1 teaspoon vanilla paste or vanilla extract
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1 lb fresh strawberries 1/4 cup granulated sugar 1 teaspoon lemon zest 1 tablespoon fresh lemon juice 1 pkt Tennis Biscuits (or 1.5 cups Tennis Biscuits ) • 1/4 cup unsalted butter, melted
METHOD: 1. Remove and discard the stems from the strawberries, then cut the strawberries into bite-sized pieces. 2. Place in a bowl with the sugar, lemon zest, and lemon juice. 3. Stir well to combine, and then let this sit for 15 minutes. 4. In the meantime, place the Tennis Biscuits, into a food processor, and pulse until ground into fine crumbs. If you don’t have a food processor, you can crush the Tennis Biscuits with a rolling pin instead. 5. Combine the Tennis Biscuit crumbs and melted butter in a bowl, and stir until the crumbs are moistened. Set aside. 6. In a large bowl, whip together the cream cheese, sweetened condensed milk, and vanilla paste with a hand mixer for about a minute on medium high speed, until the mixture is smooth and combined. 7. To assemble the cheesecake parfaits, place a few spoonful’s of the cheesecake mixture into the bottom of a glass / Parfait cup. 8. Next add a layer of the buttery Tennis Biscuits. 9. Top that with a layer of the macerated strawberries, then repeat with one more of each layer. 10. Chill the parfaits for about an hour in the refrigerator before serving, and enjoy!
DEMI ENGELBRECHT ALL ABOARD THE BERRY EXPRESS! INGREDIENTS: • • • • • • •
100g butter 100g soft, light brown sugar 100g self-raising flour 2 eggs 3 tb spoon milk 85g white chocolate drops 300g pack frozen mixed berry
METHOD: 1. Lightly butter a 1-litre microwavable gratin dish or a 20cm microwave cake dish. 2. Beat together the butter, sugar, flour, eggs and milk with an electric hand whisk for 2-3 mins, until light and fluffy. 3. Fold through the white chocolate and most of the berries, pour into the dish, then microwave on high for 10-12 mins, until set and dry on top. 4. Leave to stand for 5 mins, before dusting with icing sugar and serving with the reserved berries and custard.
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