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This Sunday is the very first World Koesister Day and if you’re as excited about this as I am then you’re definitely going to want to whip up a batch of my naartjie koesisters, a twist on Cariema Isaacs’ traditional Cape Malay recipe!
Now, I’m ashamed to say that while I’ve eaten my body weight in koesisters, I’ve never actually made a batch myself. When I’ve found myself even remotely near the Bokaap on a Sunday, best believe I’m stopping by Rose’s Cafe for the still-warm coconut-coated spiced piece of heaven which is a koesister. And you can never just have one! If, like me, you’ve never made your own koesisters, then this Sunday, the very first World Koesister Day, is about as good a day as any to give them a go!
What is a koesister?
Nope, there’s no spelling error. We’re celebrating the Cape Malay KOEsister, which is very different from the koeksister (with two k’s) of Dutch origin. Having almost the same name is where the similarities between these two traditional South African bakes ends. While a koeksister is crunchy and drenched in thick syrup, the koesister is more like a doughnut – spiced, soaked in syrup and rolled in coconut. As Vannie Kaap so eloquently put it, ‘Koesisters are vetkoeke that believed in miracles’. (Side note: they have this on aprons – NEED!)
1 September is World Koesister Day
I was fortunate enough to be invited to a koek-off between Radisson Red Chef, Naseer and renowned Cape Malay cookbook author Cariema Isaacs where they competed for the best koesister kudos (and we got to taste!) when they announced the inaugural World Koesister Day. If you think you’ve got the best koesisters in the land, then make sure to head to the Radisson Red Hotel this Sunday (with your plate of koesisters) and enter to win the title of the Kwaiest KOEsister!
How to make a Cape Malay Koesister
I have huge respect for the tradition of so many Cape Malay women who woke up at goodness knows what hour on a Sunday morning to have a plate of warm koesisters ready for their family. And as I’m no expert in Cape Malay baking, I relied on the recipe and instructions of arguably the most famous Cape Malay cook, Cariema Isaacs. I used her koesister recipe (which was taught to her by her mom-in-law) straight from her book ‘My Cape Malay Kitchen‘. I added my own twist of naartjie zest (in the dough) and naartjie zest (in the syrup) and doubled up on the spices as I love my koesisters extra spicy!
Will you be making koesisters for World Koesister Day this weekend?
Naartjie Koesisters
2019-08-29 13:13:06
Serves 24
A spiced Cape Malay doughnut soaked in syrup and covered with coconut.
Print
Prep Time
2 hr
Cook Time
20 min
Total Time
2 hr 20 min
Prep Time
2 hr
Cook Time
20 min
Total Time
2 hr 20 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
24
Amount Per Serving
Calories0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Combine the dry ingredients together in a large bowl.
Add the melted butter, eggs and just enough milk to form a sticky dough.
Transfer the dough to a clean, well-oiled bowl, cover with clingwrap and leave to rise in a warm place until doubled in size.
One the dough has risen, dust your work surface with self-raising flour and form the dough into a long log shape about 5cm wide. Use a knife to divide the log into 24 pieces - each piece of dough should the size of a small lime. Form the dough balls into oval shapes and stretch it gently so it's 5-6 cm long and 3cm wide.
Place on well-floured baking tray, cover with greased clingwrap and allow to rise for about 30 minutes or until puffed up.
Preheat the oil to 180 degrees celsius and fry the koesisters 3-4 at a time until golden brown and cooked through. Drain on paper towel and set aside to cool while you make the syrup.
To make the syrup, place the sugar, naartjie juice and spices in a saucepan and cook over high heat until the sugar is dissolved. Turn the heat down and simmer gently.
While the syrup is simmering, place the koesisters in the syrup and cook for 1-2 minutes, turning over regularly.
Remove from the syrup and sprinkle with coconut. They are best served hot!
By TheKateTin.com
Adapted from from Cariema Isaacs Koesisters from My Cape Malay Kitchen
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calories
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Adapted from from Cariema Isaacs Koesisters from My Cape Malay Kitchen
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This spin on a peppermint crisp tart has layers of mini chocolate swiss rolls holding a filling of caramel mousse, flecks of peppermint crisp and chocolate coconut ganache.
Another peppermint crisp creation for the (recipe) books! This beauty was created by Landi from The Tocka Blog. Landi won the first round of the Stork Bake competition with her gorgeous peppermint crisp baked Alaska. For the next round, we were teamed up as I mentored her through to the final round where we went up against Lentswe Bhengu and The Lazy Makoti… and WE WON! It’s not surprising really, considering 1) how awesome you all were to support us and vote for her and 2) how drop-dead delicious this recipe is!
In case the picture doesn’t already have you rushing to your kitchen, those mini swiss rolls are holding a delicious caramel mousse together which is layered with shards of peppermint crisp and swirls of chocolate coconut ganache. This is THE showstopper your next dinner party/braai/book club/Friday night alone needs!
Chocolate Peppermint Crisp Charlotte
2019-07-10 09:51:26
Serves 8
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
8
Amount Per Serving
Calories0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Pre-heat oven to 200°c. Line two baking sheets with baking paper. On the back of the first parchment paper, trace two 20cm circles and on the back of the second parchment paper, draw two long wide strips. Lightly dust the parchment paper with icing sugar to prevent the cookies from sticking.
In a bowl, combine the flour and cocoa powder. Set aside.
In another bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add 125 ml of sugar and beat until stiff peaks form. Set aside.
In another bowl, beat the egg yolks and the remaining sugar with the electric mixer, add in the cooled melted Stork Bake. Using a spatula, gently fold in the meringue and the dry ingredients.
Spread the mixture evenly on the baking sheets being careful not to overwork the mixture. Bake one sheet at a time for 8 to 10 minutes or until springy to the touch. Turn out onto a damp, clean dishcloth, cut the sheet of cake lengthwise to form two long strips. Roll each strip up tightly to form two long mini swiss rolls. Allow to cool completely.
To make the mousse, sprinkle the gelatine over the water and allow to bloom. Microwave in 30-second intervals until melted and mix into a mixing bowl with the tinned caramel, add the vanilla and salt. Lastly fold in the cream until the caramel and cream are combined.
To make the ganache, in a saucepan pour in the coconut milk, sugar and cocoa powder in a saucepan and stir over a low heat until the sugar is dissolved. Remove from heat and add the chopped chocolate and whisk until smooth, set aside to cool.
To assemble, carefully unroll the swiss rolls and spread a thin layer of caramel mousse over the sponge. Roll up again then use sharp knife to cut into 1cm wheels. Using a 20 cm spring form cake tin, place the mini swiss rolls around the edge of the tin and on the bottom. Pipe a layer using half of the caramel mousse, refrigerate to set, layer with dark chocolate coconut ganache and peppermint crisp chocolate and cover with remaining caramel mousse. Add second sponge layer, top with whipped cream and chopped up peppermint crisp.
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A buttery coconut biscuit that’s as close to the real Tennis biscuits as you can get!
When I set out to create my own version of the good old Tennis biscuit, I figured I’d need one, maybe two tries to nail it. It’s the coconut biscuit we all grew up with – the one that is a vital part of our beloved peppermint crisp tart. How hard could it be? Um, quite hard actually. After hacking the ingredients from the nutritional info on the Tennis biscuit packet and 5 attempts later, I was on the verge of giving up. Getting that trademark texture and flavour is not as easy as it seems – the Baker’s Man really can!
It was attempt number 6 that I was finally happy with! This is the closest you are going to get with pantry ingredients and home appliances. I layered my homemade Tennis biscuits into this creamy semifreddo which is divine. Also try using them in my Peppermint Crisp Mousse Cake, or this Baked Lemon Meringue Pudding.
Homemade Tennis Biscuits
2019-04-25 13:59:58
Yields 24
A crisp, buttery coconut biscuit that's as close to the original as you can get!
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
24
Amount Per Serving
Calories0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
85g icing sugar (I used Natura Sugars Demerara Icing Sugar)
Pinch of salt
5ml (1 tsp) milk powder (optional)
5ml (1 tsp) baking powder
5ml (1 tsp) bicarbonate of soda
30g desiccated coconut
90g salted butter, melted
30g golden syrup
1 large egg, beaten
Instructions
To make the biscuit, preheat the oven to 180 degrees Celsius (160 degrees fan-forced).
In the bowl of a stand mixer fitted with the paddle attachment or by hand, combine all the dry ingredients together.
In a separate bowl, combine the butter, syrup and egg together and pour into the dry ingredients with the mixer running on low until just combined.
Roll the cookie dough between two sheets of clingwrap or baking paper to about 5mm thick. I've used clingwrap because the dough is quite sticky and crumbly and this way you can press it into a thin layer easily.
Evenly slice into 7cm by 7cm squares and prick evenly using a fork.
Bake for 18 minutes or until a lovely dark golden brown.
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A spin on the South African hertzoggie, this Hertzoggie Cake consists of a light coconut sponge cake with crunchy coconut meringue topping and is layered with whipped cream and apricot jam.
#SPONSORED
Do you know what a hertzoggie is? It’s one of the bakes us South Africans are immensely proud of. Like koeksisters, malva pudding, and peppermint crisp tart (there are loads more but these are my favourites!). Hertzoggies are little tarts with a crisp, shortcrust pastry bottom filled with apricot jam and then topped with crispy coconut meringue. It’s a heavenly combination that is only made better with a cup of rooibos tea! This Hertzoggie cake is inspired by those little tarts.
When the team over at Stork Bake challenged me to make a Mother’s Day bake for their Mmmmzansi campaign (such a cute name!), I immediately knew which cake I wanted to make. On page 51 of my grandmother’s handwritten recipe book, there’s a recipe for ‘Stork Sponge Cake’. The recipe is dated back to 1967 – she wrote it down over 50 years ago! It’s one of my favourite recipes for a reason; all the ingredients get added to a bowl and mixed for 3 minutes. It has never failed me.
Although the cake batter is very easy, the golden rule of baking applies specifically to this recipe. All your ingredients MUST be at room temperature – particularly the Stork Bake. If not, your cake batter will curdle and won’t be as light and fluffy as it should be. My grandmother probably didn’t know it at the time, but using Stork Bake is the secret to getting a better rise on your cakes – and that’s something even Mary Berry and Paul Hollywood preach about!
Apart from the very special recipe, there are some other rather special features to this cake. The coconut meringue topping is baked onto the cake batter so it really is as crispy and crunchy as the hertzoggies it’s named after! Then lastly, make sure you use the best apricot jam you can find – or make your own – no storebought jam here, please!
My hertzoggie cake is slathered with a thick layer of Tannie Anita Boonzaaier’s Appelkooskonfyt (apricot jam). My friend Lehan’s mom makes THE BEST apricot jam and each year I get a jar which I am pedantic about using. This cake? It deserved the entire jar because it is THAT good.
Hertzoggie Cake
2019-05-06 13:11:43
Serves 8
A light coconut sponge cake with crunchy coconut meringue topping is layered with whipped cream and apricot jam.
Print
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
8
Amount Per Serving
Calories0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
40g (140ml or 1/2 cup + 1 tbsp) desiccated coconut
Pinch of salt
3 large eggs, at room temperature
260ml (1 cup + 2 tsp) coconut milk, at room temperature
100ml milk (1/3 cup + 4 tsp), at room temperature
TOPPING
170g (125ml or ½ cup) smooth apricot jam, plus extra for spreading
4 large egg whites, at room temperature
230g (250ml or 1 cup) castor sugar
155g (500ml or 2 cups) dessicated coconut
Icing sugar, for dusting
500ml (2 cups) cold cream, whipped
Instructions
Preheat the oven to 170°C (150°C fan-forced) and line 3 x 20cm springform cake tins with baking paper.
Place the STORK Bake, castor sugar, flour, baking powder, coconut and salt in the bowl of an electric mixer fitted with a paddle attachment and mix together on a low speed until a sandy texture forms.
Whisk the eggs, coconut milk and milk together in a jug then slowly add to the dry ingredients while the mixer is running, to form a batter. Don’t overmix.
Divide the cake batter evenly between the prepared tins. Bake the cakes for 20 minutes.In the meantime, prepare the coconut meringue topping. Whisk the egg whites until soft peak stage then beat in the castor sugar until thick and glossy. Fold in the coconut.Remove one of the cakes from the oven and working quickly, drizzle over ⅓ of the apricot jam and spread the coconut meringue mixture over the top. Return the cake to the oven and bake for a further 15-20 minutes or until a skewer inserted comes out clean.
Allow to cool a little in the tin before turning out onto a cake rack. Trim the cooled cake layers (without the meringue on) by levelling the tops then place one cake layer on a serving plate. Sandwich the cake layers with apricot jam and whipped cream finishing with the coconut-topped layer. Dust with icing sugar, to serve.
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Your granny’s oat and coconut crunchies have nothing on this chocolate-loaded version studded with bitter cocoa nibs and topped with a fancy feathered melted white chocolate.
About ‘Chocolate’
Today’s the day my cookbook is available across the land! *insert happy dance here* It’s been almost a year and a half since I baked my way through 25kg of chocolate, 120 recipes and what felt like a thousand hours of recipe testing. While only 90 of the 120 brand new recipes actually made it into the book, I thought I’d share the ones that didn’t make it. If it were up to me, all the recipes would’ve been included, but that sneaky 1% VAT increase happened and hey, budgets exist. These cocoa nib crunchies were one of the recipes that got the cut.
Cocoa Nib Crunchies
We all have that one recipe which we make for one reason, and one reason only: to eat the raw batter. Crunchie mixture is mine. I’ll often have to make double, just to compensate for what I eat. Don’t judge!
I got this crunchie recipe from one of my oldest friends, Lauren. I don’t think it actually classifies as a crunchie unless the recipe is borrowed, right?! She jotted it down in a homemade recipe book my friends made for me when I turned 16 and I still have it! There are some serious gems in there. I got the brainwave to add crunchy, bitter cocoa nibs to the mix and it works wonders! But since ‘Chocolate‘ is all about decadence, the cocoa nib crunchies got a swoosh of melted white chocolate and a drizzle of dark chocolate too. Do try the feather icing technique – it looks super fancy, but is as simple as dragging a toothpick back and forth.
‘Chocolate’ is available at all major bookstores around South Africa or online at Loot.
Cocoa Nib Crunchies
2018-11-08 16:55:40
Yields 12
Oat and coconut crunchies studded with cocoa nibs and topped with melted white chocolate.
Print
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
12
Amount Per Serving
Calories0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
200 g The Kate Tin Baking White Chocolate, finely chopped
50 g The Kate Tin Baking Dark Chocolate, melted
Instructions
Preheat the oven to 180 °C (160 °C for fan-forced). Line a 20 x 30-cm baking tray with baking paper.
Combine the oats, sugar, flour, coconut, cocoa nibs and bicarbonate of soda in a large bowl. Melt the butter and golden syrup together and add to the dry ingredients. Stir until the mixture comes together, then press onto the prepared baking tray. Bake in the preheated oven for 15 minutes or until golden brown.
As soon as the crunchies come out the oven, sprinkle over the white chocolate and allow it to melt, then spread evenly with a palette knife. Place the melted dark chocolate in a small piping bag and pipe lines across the white chocolate, 1 cm apart. Use a skewer and drag it through the chocolate, alternating in different directions, to form a feathered effect. Allow to set and then cut into squares.
A buttery shortcrust pastry filled with homemade fruit mince and topped with a chewy coconut meringue – introducing the South African Mince Pie Hertzoggie!
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South African Christmas Desserts
Mince pie hertzoggies are the mince pies we should’ve had here in South Africa. At least that’s what I think! Every Christmas I take it as my duty to put a South African spin on some very European traditions that we’ve adopted. I’ve made this No-Bake Christmas Pudding which is actually a fridge cake in disguise, these Gingerbread Beach Huts which look like the colourful Muizenberg huts and this Milk Tart Eclair Trifle with Pinotage Jelly and Naartjie Caramel.
Christmas isn’t Christmas without a Christmas pudding, a gingerbread house, trifle or mince pies. But at least we can make it our own, right?!
Hertzoggies
If you don’t know what a hertzoggie is, it’s a local South African tart filled with jam (usually apricot) and finished with a chewy coconut meringue topping. They are sweet, buttery and incredibly moreish! So instead of the usual jam filling, I filled my mince pie hertzoggies with fruit mince. But not just any fruit mince.
Homemade Fruit Mince
I used Food Lover’s Market’s Luxury Festive Cake Mix as the base of my very own homemade fruit mince. It’s so easy to make you’ll wonder why you’ve been buying the horrid bottled stuff all along. If you’re not a fruit mince fan, then it’s only because you probably haven’t tasted the good stuff. It’s so easy to make and delicious – especially if you use a really excellent quality fruit cake mix. The Red Bucket has been around for 23 years for a reason. It is loaded with dried fruit and has nuts and chopped glazed fruit already in it so it’s packed with flavour and half the work has already been done. At R69.99 for 1kg it’s also really affordable.
If you’re more of a Christmas cake person, check out the indulgent Chocolate Mousse Fruit Cake I made for Food Lover’s Market last year that was a total hit!
Mince Pie Hertzoggies
2018-11-08 17:22:12
Yields 14
The South African jam tart topped with coconut meringue gets a festive Christmas spin and is filled with a homemade fruit mince.
Print
Prep Time
40 min
Cook Time
1 hr
Total Time
1 hr 40 min
Prep Time
40 min
Cook Time
1 hr
Total Time
1 hr 40 min
6530 calories
942 g
538 g
289 g
63 g
173 g
1815 g
3605 g
563 g
8 g
98 g
Nutrition Facts
Serving Size
1815g
Yields
14
Amount Per Serving
Calories6530
Calories from Fat 2506
% Daily Value *
Total Fat 289g
445%
Saturated Fat 173g
866%
Trans Fat 8g
Polyunsaturated Fat 21g
Monounsaturated Fat 77g
Cholesterol 538mg
179%
Sodium 3605mg
150%
Total Carbohydrates 942g
314%
Dietary Fiber 35g
138%
Sugars 563g
Protein 63g
Vitamin A
139%
Vitamin C
84%
Calcium
51%
Iron
120%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
250g Granny Smith apples, peeled, cored and grated
1/2 tsp mixed spice
½ tsp ground cinnamon
200g Food Lovers Market Luxury Fruit Cake Mix
2 tbsp (25g) mixed peel or chopped crystallized fruit
30g cherries
¼ cup (55g) pecan nuts, toasted
1 tbsp brandy
COCONUT MERINGUE TOPPING
4 egg whites
1 cup (230g) castor sugar
2 cups (155g) desiccated coconut
Instructions
Preheat the oven to 150 degrees celsius with a large metal baking tray on the middle rack. Grease 2 x 12-hole muffin tins.
To make the fruit mince, heat the orange juice and brown sugar until dissolved.
Add all ingredients except the brandy and cook for 40 minutes until the liquid has been absorbed. Stir in the brandy and allow to cool.
To make the pastry, combine dry ingredients in a mixer and gradually add the butter until the shortbread comes together. Dust a surface with flour and roll the pastry out to 5mm thick.
Cut out rounds big enough to line your muffin tin.
Place a spoonful of the fruit mince into each pastry cup.
Whisk the egg whites until soft peak stage then beat in the castor sugar until thick and glossy. Fold in the coconut. Place in a piping bag and pipe meringue to cover the top of the fruit mince.
Bake in the preheated oven on top of the preheated baking tray for 20 minutes or until golden brown. Allow to cool in the tin before removing and dusting with icing sugar.
Pile the hertzoggies high on a cake stand and decorate with spun sugar and sparklers.
Notes
Roll out the leftover pastry and cut out stars. Bake them and use to decorate your tower of mince pies.