SOUTH AFRICAN RECIPES FOR HERITAGE DAY

 In @Home loves, Home Chefs Club, Recipes

Lets celebrate this Heritage Day with a menu inspired by our Home Chefs Club community.

Imtiyaaz Hart – Naartjie Milktart 

“Since it’s heritage month – what better way to celebrate than playing around with Proudly South African dishes and putting a twist to it. Here we have my naartjie milktart topped with fresh naartjies that have been infused with cointreau orange liqueur, on a fudge flavored twinkies base and finished off with a glossy egg white icing and fresh naartjie zest. This was the perfect balance of sweet, tart and fresh flavors which is perfect for spring and any occasion” 

Find the video for how to make this Naartjie Milktart here

Dalila De Barros Viljoen – Peppermint Crisp Tart Cupcakes

Tennis biscuit base, topped with a caramel cupcake, caramel and peppermint crisp filling, caramel icing topped with crushed peppermint crisp and a teeny tiny tennis biscuit. 

Makes 18 Cupcakes

INGREDIENTS

  • 1 pack tennis biscuits crushed
  • 80g melted butter
  • Cupcakes:
  • 1 1/2 cups Cake Flour
  • 3/4 cup brown sugar
  • 2 tsp baking powder
  • 1/2 cup milk
  • 1/2 cup oil
  • 2 eggs
  • 1/2 cup caramel
  • 1 tsp vanilla essence
  • Pinch of salt
  • Caramel buttercream:
  • 150g Butter (room temp)
  • 300g icing sugar (sifted)
  • 1 tsp vanilla essence
  • 1 tbsp cream
  • 1/4 cup caramel
  • Crushed peppermint crisp (I used 4 crushed normal sized ones)
  • 1/4 cup caramel
  • 1 pack small tennis biscuits

METHOD

Preheat the oven to 180 degrees celsius.

Line muffin pans with cupcake casings. Mix crushed tennis biscuits and butter together. Place about a tablespoon of this biscuit mixture in each casing and press down to create a compacted biscuit base. Set aside.

Mix all ingredients for cupcakes together until combined. Don’t over mix. Pour onto biscuit bases until cups are about 3/4 full. Bake in a preheated oven for 13 to 15 minutes until a toothpick inserted comes out clean.

Let cool completely before icing.

Cut a hole in each cupcake top. Fill with 1 teaspoon caramel and 1 teaspoon crushed peppermint crisp chocolate. Replace top.

Make icing by mixing all ingredients for buttercream together until light and fluffy. Pipe onto cupcakes and top with some more crushed peppermint crisp chocolate and a small tennis biscuit.

Enjoy our favourite local ingredients and recipes.

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Siba’s Chakalaka

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Rooibos and Citrus Koeksisters

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Buchu-Infused Gin Cocktail

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