Wednesday, August 27, 2014

Masala Chai

This creamy, spicy and seriously sweet tea is an Indian staple that we just fell in love with. Delicious in warm or cold weather ;)

Masala Chai (Spiced Tea)
Serves 4


2 cups 2% fat milk
2 tea bags (Darjeeling works well)
1 cinnamon stick, broken
2cm fresh ginger, grated
5 cardamom pods, bruised
Large pinch ground black pepper
4 whole cloves
Brown sugar to taste


Bring the milk to the boil.
Remove from heat and add the tea bags and spices.
Allow to steep for 20 – 30 minutes.
Strain the spices and tea bags and return mixture to the pot.
Add sugar to taste (it should be served quite sweet) and bring up the heat again to dissolve the sugar.
Serve hot.

Tuesday, August 19, 2014

ClemenGold Chocolate Mousse

Winter is slowly loosening its grip on South Africa, but there are still some delightful citrus fruits in store and ClemenGold has to be one of our favourites. Combine it with dark chocolate and you’ve got the best winter dessert ever! This recipe was inspired by one from an old Avocado magazine.

ClemenGold Chocolate Mousse
Serves 8 - 10

You will need

30g butter
125ml freshly squeezed ClemenGold juice
5ml ClemenGold zest
15ml castor sugar
250g dark chocolate
4 extra large eggs, separated
30ml citrus flavoured liqueur (like Van Der Hum) – optional, you can use orange essence
250ml cream (not low fat)

How to make it

Melt the butter, sugar and chocolate over water, stirring until the sugar is melted – do not overheat!
As soon as everything is melted and well combined, remove the chocolate mixture from the heat.
Add the squeezed ClemenGold juice and zest. Stir until smooth
Whisk in the egg yolks and liqueur – cool down.
Whip the cream to thick and gently fold into the chocolate mixture.
Beat the egg whites to medium stiff peaks and gently fold in.
Refrigerate for at least 3 hours before serving – it can also be made a day ahead.

Garnish the mousse with ClemeGold strips that has been boiled in sugar water and cooled down.