A couple of months back La Motte sent me a press drop that included a few mini loaves and the recipe for this ‘Ouma se broodtjie’ (Grandmothers small bread) and I fell instantly in love with it. It’s a perfect little whole wheat loaf that is easy to make and one you can play around with by adding a few extra seeds, nuts or oats. I parked it on the back burner to make for my blog and then Covid 19 hit the world with a vengeance. Since we are now making more bread at home, I thought I would whip up a loaf to share. It involves yeast, but no kneading and is pretty low in effort. You can make it into 6 mini loaves, 2 medium loaves or one large one. I made a medium and a smallish one and plan to slice it to freeze for the coming few weeks of lockdown.

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A couple of months back La Motte sent me a press drop that included a few mini loaves and the recipe for this ‘Ouma se broodtjie’ (Grandmothers small bread) and I fell instantly in love with it. It’s a perfect little whole wheat loaf that is easy to make and one you can play around with by adding a few extra seeds, nuts or oats. I parked it on the back burner to make for my blog and then Covid 19 hit the world with a vengeance. Since we are now making more bread at home, I thought I would whip up a loaf to share. It involves yeast, but no kneading and is pretty low in effort. You can make it into 6 mini loaves, 2 medium loaves or one large one. I made a medium and a smallish one and plan to slice it to freeze for the coming few weeks of lockdown.

In these challenging days, there is no time to test dozens of recipes to find the best one. We just want to short circuit to the end and get to the most delicious one. Everyone is always looking for the best chocolate cake recipe, myself included, and luckily all of the work has already been done for us. Both The Pancake Princess and The Kitchn rated Ina Garten’s famous ‘Beattys’ chocolate cake as the clear winner in their respective best chocolate cake tests, maybe even the best chocolate cake in the world. The fact that its one of the easiest you will ever make is a double win. I baked it for the first time last year and knew it was really excellent and would be the perfect chocolate cake recipe to pair with the most epic of giveaways I’m running on Instagram with Kitchenaid. They have given me one of their iconic stand mixers to giveaway to one very lucky friend of Drizzleanddip.com. I couldn’t be happier, along with them, to cast a ray of baking sunshine onto my community. With people being locked in at home there is a lot of #isolationbaking going on and what better tool to make this all easier than a Kitchenaid stand mixer.

I had never cooked the tops of beetroot before and when I received a bunch of freshly harvested beetroot from Terra Madre in Elgin just before the lockdown, I simply could not ignore them. I adore beetroot and have cooked a plethora of recipes with them over the years and figured the tops would be an extension of beetroot flavour wise. They are related to Swiss chard and spinach (the Chenopodiaceae family) so they are all good. I just freestyled it in my kitchen adding what I thought would work and the result was a bowl of utter deliciousness. I stirred this through steamed brown basmati rice and a few mushrooms sautéed in butter adding parmesan cheese at the end to finish it off.

When Ultra Mel asked me to come up with a recipe to use my favourite ready-made custard I knew I wanted to do a malva pudding. It’s one of my absolute best South African autumnal and winter desserts. It’s actually perfect all year round and given the state of the world right now, we could all do with as much sugary comfort as we can get. Ultra Mel is luscious and unctuous whilst not being too sweet. I can normally be found drinking it directly from the carton from the fridge (I live alone ok) but it makes the perfect accompaniment to the richness of this Malva pudding.

I couldn’t resist making this onion tart with bacon & cheese when Leopards Leap sent me the ingredients the other day. I absolutely love their Culinaria Chenin and I worked with them on a project last year where I made a very delicious Osso Bucco paired with the Grand Vin. This is a rich and indulgent tart with cheese in the pastry and in the filling and it stands up perfectly to this robust wine.

I was reminded how much I love a classic spaghetti carbonara on my trip to Rome in November last year. I ate so many I lost count. That along with bucatini Amatriciana, another traditional Roman pasta dish, are my two favourites. On one occasion I gently asked the waiter if it was possible to swap out the bucatini for linguini or spaghetti which I preferred, and I was met with an aggressive level of resistance and told fatly that it was ‘just not traditional’. I reckon everyone needs to figure out how to make a perfect spaghetti carbonara because it’s so utterly unique and delicious. This is the closest you will get to bacon & egg in a pasta sauce and it’s so instantly gratifying.